Seoul Elementary School Students` Perception and Information Needs on Artificial Food Colorants 서울지역 초등학생의 인공식용색소에 대한 인식 및 정보요구도
고문희 Moon Hee Ko , 김정원 Jeong Weon Kim
27(6) 643-651, 2011
Title
Seoul Elementary School Students` Perception and Information Needs on Artificial Food Colorants 서울지역 초등학생의 인공식용색소에 대한 인식 및 정보요구도
고문희 Moon Hee Ko , 김정원 Jeong Weon Kim
DOI:
Abstract
The purpose of this study was to investigate the perceptions, intake levels and information needs of elementary school students on artificial food colorants in order to provide better understanding and proper dietary education to these students. From May to June 2010, a survey was conducted from 315 elementary school students at fifth and sixth grade level who were living in Seoul. The questionnaire was distributed by 14 elementary school teachers to their classroom students. The results showed that food safety was regarded as the most important factor in purchasing food items, and artificial food colorants were the most interested among various food additives. Although there was a lack of general knowledge and the students` estimated intake levels of artificial food colorants from processed foods were comparatively low, most (82.7%) believed that artificial food colorants were dangerous for health. The information they wanted to know most was the safety, necessity, and function of artificial food colorants, in order. Above results suggested the necessity of providing accurate information on artificial food colorants to elementary school students possibly by developing educational materials which can improve the perceptions on artificial food colorants and encourage a safe dietary life.
Key Words
artificial food colorants, elementary school students, perception, information needs, intake
Quality characteristics of Sulgidduk by the Addition of Apricot Seed Powder 살구씨가루를 첨가한 설기떡의 품질특성
The aim of this study was to determine the optimum amount of apricot seed powder to add to rice flour in oder to prepare Sulgidduk (traditional rice cakes). As the apricot seed powder level of the Sulgidduk increased, the moisture contents of the samples decreased (40.30~43.46%), and the color of L- and a-values also decreased, while the b-value increased. According to instrumental test results, hardness, springiness, gumminess, chewiness and adhesiveness were all highest in the 0% apricot seed powder sample. The cohesiveness of samples did not show a conclusive relationship with the level of apricot seed powder present. In sensory evaluation results, the 3% and 6% samples received high overall acceptability scores. In conclusion, based on both sensory and instrumental testing, the optimal Sulgidduk mixture consisted of 3~6% apricot seed powder added to rice flour.
The quality Characteristics of Saccharified Minor Cereal Gruel Prepared with Different Grain Kojis 곡류 코지를 이용하여 제조한 당화잡곡죽의 품질 특성
황인국 In Guk Hwang , 김진숙 Jin Sook Kim , 유선미 Seon Mi Yoo , 김자영 Ja Young Kim , 양지원 Ji Won Yang
27(6) 661-669, 2011
Title
The quality Characteristics of Saccharified Minor Cereal Gruel Prepared with Different Grain Kojis 곡류 코지를 이용하여 제조한 당화잡곡죽의 품질 특성
황인국 In Guk Hwang , 김진숙 Jin Sook Kim , 유선미 Seon Mi Yoo , 김자영 Ja Young Kim , 양지원 Ji Won Yang
DOI:
Abstract
This study investigated the quality characteristics of saccharified minor cereal gruel prepared with different grain kojis (rice, buckwheat, sorghum, adlay, and Italian millet koji). The moisture, crude protein, crude lipid, and crude ash contents of raw materials showed ranges of 11.12 - 12.85; 5.81-16.24; 0.56 - 4.36, and 0.28 - 1.93%, respectively. The crude protein, crude lipid, and crude ash contents of the samples showed ranges of 1.64 to 2.44; 0.08 to 0.28, and 0.09 to 0.18%, respectively. The pH, L, a, and b values ranged from 6.11- 6.43; 58.72 - 65.96; 2.92 - 5.76, and 7.81- 9.42, respectively. The viscosities of saccharified minor cereal gruel prepared with different grain kojis were significantly (p<0.05) lower than the unsaccharified minor cereal gruel. After the saccharification, the soluble solids, glucose, and maltose content were significantly (p<0.05) increased, with ranges of 9.58 - 10.61oBrix; 0.64 - 0.90%, and 0.32 - 0.50%, respectively. A sensory evaluation indicated that minor cereal gruels saccharified using sorghum koji and adlay koji were more acceptable than unsaccharified minor cereal gruel. In conclusion, the cereal kojis could be used as a gruel processing method that would increase the sensory properties and nutritional values of gruels.
Key Words
gruel, saccharification, koji, minor cereal, quality characteristics
Quality Characteristics of Frying Mix added with Brown Rice Fiber 현미 식이섬유를 첨가한 튀김가루의 품질 특성
최승일 Seung Il Choi , 김태종 Tae Jong Kim , 박진희 Jin Hee Park , 임춘선 Chun Son Lim , 김문용 Mun Yong Kim
27(6) 671-680, 2011
Title
Quality Characteristics of Frying Mix added with Brown Rice Fiber 현미 식이섬유를 첨가한 튀김가루의 품질 특성
최승일 Seung Il Choi , 김태종 Tae Jong Kim , 박진희 Jin Hee Park , 임춘선 Chun Son Lim , 김문용 Mun Yong Kim
DOI:
Abstract
In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.
Key Words
frying mix, brown rice fiber, spreadability, textural characteristics, sensory qualities
Development and Characterization of Rice Cookies Containing Germinated Yakkong Powder 발아콩의 첨가가 쌀쿠키의 특성에 미치는 영향
한정아 Jung Ah Han
27(6) 681-689, 2011
Title
Development and Characterization of Rice Cookies Containing Germinated Yakkong Powder 발아콩의 첨가가 쌀쿠키의 특성에 미치는 영향
한정아 Jung Ah Han
DOI:
Abstract
Yakkong germinated for 48 h at 23˚C(48G), which showed the highest isoflavone content, was prepared with no heat treatment(48G-NH) or with additional heat treatment entailing 20 min boiling(48G-20B) or 15 min roasting(48G-15R). After being ground, each powder was substituted for rice flour by 10, 20, or 30% in rice cookies and compare with the control(100% rice flour cookies). The rice cookies containing 20 or 30% 48G-NH showed the highest crispness in texture and the lowest spreadability. The rice cookies containing 48G-20B and 48G-15R did not show a change in spreadibility, regardless of substitution level. For the rice cookies with 48G-15R, when the substitution level increased to 30%, the crispness decreased and hardness increased. The rice cookies with 48G-20B showed the lowest crispness regardless of substitution level. In terms of color, rice cookies substituted with Yakkong powder showed lower L and higher a* values than the control, however there were no tendencies related to b* value change. In sensory testing, rice cookies substituted with YK-48G had an improved quality, especially in flavor and texture as well as in function. The most acceptable substitution level was 20% of 48G-15R.
The Characteristics and Optimizing Production Conditions of Pasta Prepared with Yam Powder 마분말 첨가 파스타의 품질특성 및 제조조건 최적화
나유리 Yu Ri Na , 윤은아 Eun A Yun , 주나미 Na Mi Joo
27(6) 691-700, 2011
Title
The Characteristics and Optimizing Production Conditions of Pasta Prepared with Yam Powder 마분말 첨가 파스타의 품질특성 및 제조조건 최적화
나유리 Yu Ri Na , 윤은아 Eun A Yun , 주나미 Na Mi Joo
DOI:
Abstract
This study`s objective is to determine the optimum mixing ratio of yam (Dioscorea japonica THUMB) powder and egg for the preparation of pasta. Response surface methodology revealed 10 experimental points, including two replicates for yam powder and egg. Yam pasta formulation was optimized using rheology. Yellowness(p<0.05) and redness displayed a linear model pattern, while lightness was represented by a quadratic model. The texture(p<0.05), including flavor(p<0.05) and overall quality(p<0.05) was measured as a sensory evaluation. In addition, mechanical properties displayed significant values in adhesiveness(p<0.05). These results showed that yam powder affects flavor and appearance, and egg affects adhesiveness and overall quality. The optimum formulations processed by numerical and graphical optimization were determined at 19.50 g of yam powder and 28.07 g of egg.
The Quality Characteristics of Sausage with Added Black Garlic Extracts 흑마늘 추출물 첨가 소시지의 품질특성
신정혜 Jung Hye Shin , 강민정 Min Jung Kang , 김라정 Ra Jeong Kim , 성낙주 Nak Ju Sung
27(6) 701-711, 2011
Title
The Quality Characteristics of Sausage with Added Black Garlic Extracts 흑마늘 추출물 첨가 소시지의 품질특성
신정혜 Jung Hye Shin , 강민정 Min Jung Kang , 김라정 Ra Jeong Kim , 성낙주 Nak Ju Sung
DOI:
Abstract
In this study, the effects of black garlic extract on the quality characteristics of sausages that were stored at 4℃ for 4 weeks were evaluated. Sausages were produced that contained 15 brix (S1), 22 brix (S2) and 30 brix (S3) of black garlic extract. The pH values of the black garlic extract groups were lower than the control group and there was a tendency for these to decrease during the storage period. The VBN and TBARS content of all sausages increased during the storage period, but less so in the black garlic extract group than the control group. As the percentage of black garlic extract increased, the L value (lightness) and a value (redness) decreased while the b value (yellowness) increased. The expressible moisture content of the S2 group after 4 weeks was the highest of all groups (17.63%), whereas the cooking loss was lower in S3 than other groups. Hardness in the S2 group after 4 weeks was higher than in other groups, at 911.76 cm/kg2. The juiciness, texture and acceptability scores for S2 were also higher than the control, S1 and S3 groups. Therefore, the ideal addition of black garlic extract is suggested to be 15~22% in the preparation of sausage.
Key Words
Black garlic, sausage, storage characteristics
Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents 배추의 조리방법에 따른 항산화 활성 및 카로티노이드와 토코페롤 함량 변화
황은선 Eun Sun Hwang , 김건희 Gun Hee Kim
27(6) 713-721, 2011
Title
Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents 배추의 조리방법에 따른 항산화 활성 및 카로티노이드와 토코페롤 함량 변화
황은선 Eun Sun Hwang , 김건희 Gun Hee Kim
DOI:
Abstract
Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, β -carotene, γ-tocopherol, and α-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, β-carotene, γ-tocopherol, and α-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.
Key Words
Korean cabbage, cooking, β-carotene, Lutein, tocopherol, antioxidna
Quality Characteristics of Sulgidduk Added with Hizikia fusiformis Powder 톳가루를 첨가한 설기떡의 품질특성
이연정 Yeon Jung Lee , 김은희 Eun Hee Kim
27(6) 723-733, 2011
Title
Quality Characteristics of Sulgidduk Added with Hizikia fusiformis Powder 톳가루를 첨가한 설기떡의 품질특성
이연정 Yeon Jung Lee , 김은희 Eun Hee Kim
DOI:
Abstract
This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.
The Cooking Characteristics of High-yielding Japonica and Tongil Type Rice 일반계 및 통일계 다수확 쌀 품종의 취반 특성
박선진 Sun Jin Park , 박경환 Kyoung Whan Park , 신말식 Mal Shick Shin
27(6) 735-743, 2011
Title
The Cooking Characteristics of High-yielding Japonica and Tongil Type Rice 일반계 및 통일계 다수확 쌀 품종의 취반 특성
박선진 Sun Jin Park , 박경환 Kyoung Whan Park , 신말식 Mal Shick Shin
DOI:
Abstract
This study examined physicochemical properties of rice grains and qualities of cooked white rice of the high yielding, Japonica type, specifically Druryechanbyeo and Boramchanbyeo, and of the Tongil-type, specifically Hanarumbyeo and Andabyeo. The changes of water absorption rate of rice grains, their textural properties and a sensory evaluation of the cooked rice s were analyzed. All varieties were short grain. The length and width of Tongil type rice grains larger than those of Japonica type. The water absorption of white rice grains increased rapidly until 1 hr when soaking and after that increased slightly. The water absorption of Druryechan grain was higher than that of the Boramchan. The sensory evaluation results showed that the Japonica type cooked rices had a higher value for overall quality than the Tongil type cooked rices. With regard to the textural properties of the cooked rices, the hardness of Boramchan and Hanarum varieties showed higher than that of Druyechan and Anda varieties. Adhesiveness, springiness and chewiness were not significantly different between varieties (p<0.05).
Key Words
cooked rice, high-yield varieties, Japonica type rice, Tongil type rice
Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Contents 다른 수분함량으로 압출성형한 다수확 멥쌀가루의 이화학적 특성
정소희 So Hee Jeong , 강위수 Wie Soo Kang , 신말식 Mal Shick Shin
27(6) 745-753, 2011
Title
Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Contents 다른 수분함량으로 압출성형한 다수확 멥쌀가루의 이화학적 특성
정소희 So Hee Jeong , 강위수 Wie Soo Kang , 신말식 Mal Shick Shin
DOI:
Abstract
To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, 160°C of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at 2θ =18-20°. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.
The quality Characteristics of Saccharified Cherry Tomato Gruel Prepared with Rice Mash 쌀당화액을 이용하여 제조한 당화 방울토마토죽의 품질특성
김진숙 Jin Sook Kim , 김자영 Ja Young Kim , 양지원 Ji Won Yang
27(6) 755-762, 2011
Title
The quality Characteristics of Saccharified Cherry Tomato Gruel Prepared with Rice Mash 쌀당화액을 이용하여 제조한 당화 방울토마토죽의 품질특성
김진숙 Jin Sook Kim , 김자영 Ja Young Kim , 양지원 Ji Won Yang
DOI:
Abstract
This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.
The Quality Characteristics and Antioxidative Activity of Sulgidduk Supplemented with Ramie Leaf Powder 모시풀잎 분말 첨가 설기떡의 품질특성 및 항산화 활성
박성순 Seong Soon Park , 김순임 Sun Im Kim , 심기현 Ki Hyeon Sim
27(6) 763-772, 2011
Title
The Quality Characteristics and Antioxidative Activity of Sulgidduk Supplemented with Ramie Leaf Powder 모시풀잎 분말 첨가 설기떡의 품질특성 및 항산화 활성
박성순 Seong Soon Park , 김순임 Sun Im Kim , 심기현 Ki Hyeon Sim
DOI:
Abstract
This study evaluated the antioxidative activity and quality characteristics of Sulgidduk (traditional rice cakes) prepared with ramie leaf powder, in order to measure the antioxidative activity of ramie leaves, which are a potentially useful antioxidant food. Antioxidant activities were measured by total phenolic contents, the scavenging activities of DPPH radicals and ABTS+ radicals, and the reducing power. The total phenolic content of freeze dried ramie leaves was estimated at 58.70±11.42 mg GAE/g. The IC50 values for DPPH radicals and the ABTS+ radical scavenging activity of the ramie leaves were 23.76±1.41 ug/mL and 174.82±6.4 ug/mL, respectively. The leaves also showed a high reducing power of 1.1057±0.03 (O.D). To increase the utilizability of ramie leaf, we made Sulgidduk with added ramie leaf powder. Re-grading the quality characteristics of the altered Sulgidduk, the 3% and 5% addition levels most satisfied texture profile analysis and sensory evaluation. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk. In term of DPPH radical scavenging activity, the 5% or more addition level Sulgidduk showed an antioxdative effect increase of more than 50%. At the 3% or higher addition level, there was higher antioxidant activity than in the positive control group, which included vitamin C and BHT additions. We thus concluded that Sulgidduk with added ramie leaf power can be manufactured as a food that can satisfy sensory preferences as well as boosting antioxidant activity, at both the 3% and 5% addition level.
Sensory Characteristics of Espresso Coffee According to Green Coffee Processing 생두 가공법에 따른 에스프레소 커피의 관능 특성
최유미 Yoo Mei Choi , 윤혜현 Hye Hyun Yoon
27(6) 773-781, 2011
Title
Sensory Characteristics of Espresso Coffee According to Green Coffee Processing 생두 가공법에 따른 에스프레소 커피의 관능 특성
최유미 Yoo Mei Choi , 윤혜현 Hye Hyun Yoon
DOI:
Abstract
Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.
Key Words
coffee processing, green coffee, espresso coffee, sensory characteristics
The Effect of Adding Lotus Root and Leaf Powder on the Quality Characteristics of Cooked Pork Patties 가열 돈육 patty의 품질특성에 미치는 연근 및 연잎분말 첨가 효과
정인철 In Chul Jung , 박현숙 Hyun Suk Park , 최영준 Young Joon Choi , 박성숙 Sung Suk Park , 김민주 Min Ju Kim , 박경숙 Kyung Sook Park
27(6) 783-791, 2011
Title
The Effect of Adding Lotus Root and Leaf Powder on the Quality Characteristics of Cooked Pork Patties 가열 돈육 patty의 품질특성에 미치는 연근 및 연잎분말 첨가 효과
정인철 In Chul Jung , 박현숙 Hyun Suk Park , 최영준 Young Joon Choi , 박성숙 Sung Suk Park , 김민주 Min Ju Kim , 박경숙 Kyung Sook Park
DOI:
Abstract
This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The L* values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the a* values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).
Optimization of Black Garlic Extract Curing Conditions for Mackerel Using Response Surface Methodology 반응표면분석을 이용한 고등어 절임용 흑마늘 추출액 절임조건의 최적화
신정혜 Jung Hye Shin , 강민정 Min Jung Kang , 김라정 Ra Jeong Kim , 윤환식 Hwan Sik Yoon , 성낙주 Nak Ju Sung
27(6) 793-801, 2011
Title
Optimization of Black Garlic Extract Curing Conditions for Mackerel Using Response Surface Methodology 반응표면분석을 이용한 고등어 절임용 흑마늘 추출액 절임조건의 최적화
신정혜 Jung Hye Shin , 강민정 Min Jung Kang , 김라정 Ra Jeong Kim , 윤환식 Hwan Sik Yoon , 성낙주 Nak Ju Sung
DOI:
Abstract
We examined the quality characteristics of obtaining the optimal curing conditions for black garlic extract (BGE) added mackerel by using response surface methodology (RSM). The condition of RSM was included in 13 experimental points using two dependent variables: concentration of BGE (2.6～12.5 brix, X1) and curing time of BGE (17.58～102.42 min, X2). An assessment was conducted with four replicates on three independent variables: volatile basic amine (VBN, Y1), thiobarbituric acid (TBA, Y2), and shear force (Y3). The minimum content of VBN was 1.625 mg% at 3.17 brix, for 80.5 min. This was obtained when the BGE concentration was lower and the curing time was longer. The content of the TBA was 3.13～12.24 MA mg/kg at experiment range and the stationary point was at saddle point. Therefore, by using ridge analysis, the minimum point of TBA was 2.414 MA mg/kg at 3.5 brix for 84.4 min. The truth coefficient of the BGE concentration and curing time were 2.9 brix and 75.1 min, respectively, with a shear force (120.764 cm/kg2) shown at maximum point. The optimum Hunter color range was estimated from the lowest TBA value. The optimum range of the L color was 39.16～40.26, a and b color were 4.40～4.88 and 12.35～13.20, respectively.
Key Words
black garlic extract, response surface methodology, mackerel, TBA
Quality Characteristics of Sikhye with Varied Levels of Sweet Pumpkin during Storage 단호박 첨가수준을 달리한 식혜의 저장 중 품질특성
안연화 Yeon Hwa An , 이인선 In Seon Lee , 김향숙 Hyang Sook Kim
27(6) 803-814, 2011
Title
Quality Characteristics of Sikhye with Varied Levels of Sweet Pumpkin during Storage 단호박 첨가수준을 달리한 식혜의 저장 중 품질특성
안연화 Yeon Hwa An , 이인선 In Seon Lee , 김향숙 Hyang Sook Kim
DOI:
Abstract
The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers` preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter`s L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.
Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling 삶기에 의한 국수호박의 영양성분 함량 변화
한혜경 Hye Kyung Han , 강민승 Min Seung Kang , 나종민 Jong Min Na , 윤현녀 Hyun Nye Yoon , 김수연 Su Yeon Kim , 김세나 Se Na Kim , 김정봉 Jung Bong Kim , 박홍주 Hong Ju Park , 조영숙 Young Suk Jo , 김소영 So Young Kim
27(6) 815-823, 2011
Title
Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling 삶기에 의한 국수호박의 영양성분 함량 변화
한혜경 Hye Kyung Han , 강민승 Min Seung Kang , 나종민 Jong Min Na , 윤현녀 Hyun Nye Yoon , 김수연 Su Yeon Kim , 김세나 Se Na Kim , 김정봉 Jung Bong Kim , 박홍주 Hong Ju Park , 조영숙 Young Suk Jo , 김소영 So Young Kim
DOI:
Abstract
This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were 0.69 ㎍ and 2.22 ㎍, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from 297.3 ㎍/mg was slightly decreased to 253.3 ㎍/mg by boiling.
A Study on Coffee Shop Use and the Influence of Physical Environment of Coffee Shop on Customer Behavioral Intention - focused on college students in Seoul, Gyeonggi province 커피전문점 이용 실태 및 커피전문점의 물리적 환경이 고객 행동 의도에 미치는 영향 - 서울,경기 지역 대학생을 중심으로
전민선 Min Sun Jeon , 조미나 Mi Na Jo
27(6) 825-838, 2011
Title
A Study on Coffee Shop Use and the Influence of Physical Environment of Coffee Shop on Customer Behavioral Intention - focused on college students in Seoul, Gyeonggi province 커피전문점 이용 실태 및 커피전문점의 물리적 환경이 고객 행동 의도에 미치는 영향 - 서울,경기 지역 대학생을 중심으로
전민선 Min Sun Jeon , 조미나 Mi Na Jo
DOI:
Abstract
The main purposes of this study were to assess coffee shop use and to identify the influence of physical environment of a coffee chop on customer behavioral intention. The survey was administered from April to May 2011, targeting twenties college students in Seoul, Gyeonggi Province. A total of 174 copies of the questionnaire were collected for the data analyses such as frequency test, descriptive analysis, chi-square analysis, reliability test, factor analysis, ANOVA, Duncan`s multiple range test and multiple regression analysis using SPSS 17.0 program. The main results of this study were as follows: The number of visits was once or twice a week. Students went with their friends to the coffee shop. Most of the students answered that they visit the coffee shop at any time. The main purpose of visit was to have time to relax. The main source in choosing a coffee shop was recommendation from others. The main criterion for the selection of the coffee shop was atmosphere. Americano was a favorite drink. Coffee was drunk with a cake. Expenditure per visit was 3,000∼5,000 won. The choice of the coffee shop was selected by the student. The factor analysis identified seven underlying dimensions of coffee shop physical environment perceptions (seating comfort, attractiveness, cleanliness, harmony, ambient condition, congestion, amenity) and one dimension of customer behavioral intention. Through multiple regression analyses, four determinants (attractiveness, cleanliness, amenity, ambient condition) were found to have the greatest impact on customer behavioral intention.
