Optimization of Sensory Attributes of Brown Sauce added with Gelatin 젤라틴 첨가 브라운소스의 관능적 특성 최적화
최수근 Soo Keun Choi , 이종필 Jong Poill Lee
28(6) 655-663, 2012
Title
Optimization of Sensory Attributes of Brown Sauce added with Gelatin 젤라틴 첨가 브라운소스의 관능적 특성 최적화
최수근 Soo Keun Choi , 이종필 Jong Poill Lee
DOI:
Abstract
This study was carried out response surface analysis for brown sauce optimization. Three factors of heating time (10, 20, 30, 40, and 50 min), the added gelatin content (0, 4, 8, 12, and 16%) and the added tomato paste amount (0, 6, 12, 18, and 24%) were encoded into 5 levels (-2, -1, 0, 1, 2). After the central synthesis plan was set up to produce samples in 16 pre-arranged conditions and the sensory tests were conducted, the investigation on optimum level of these factors was conducted. The scope of optimum conditions for extraction was established through reading the range of reaction surfaces superimposed between those representing sensory properties such as color, flavor, taste, viscosity and overall acceptability was established. In this study, it was found out that the scope of optimum conditions for brown sauce extraction was 30 min for heating time, 9.00% for gelatin content and 11.25% for tomato paste amount. The reliability test proved the mentioned scope to have a similar value to that of the estimated scope when compared to the experimental values which was observed through experiments conducted under the same conditions as applied to values predicted through RSM program, enabling the verification of the reliability of derived regression formula.
Key Words
brown sauce, response surface methodology, gelatin, heating time, tomato paste
Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder 스테비아 분말을 첨가한 쿠키의 품질특성과 항산화 활성
유승석 Seung Seok Yoo , 홍여주 Yeo Joo Hong
28(6) 665-673, 2012
Title
Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder 스테비아 분말을 첨가한 쿠키의 품질특성과 항산화 활성
유승석 Seung Seok Yoo , 홍여주 Yeo Joo Hong
DOI:
Abstract
The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.
A Literature Review on the Culinary Characteristics of Zubangmoon 주방문(酒方文)의 조리학적 고찰
김은미 Eun Mi Kim , 유애령 Ahe Ryung Yu
28(6) 675-693, 2012
Title
A Literature Review on the Culinary Characteristics of Zubangmoon 주방문(酒方文)의 조리학적 고찰
김은미 Eun Mi Kim , 유애령 Ahe Ryung Yu
DOI:
Abstract
Zubangmoon is Korean cookbooks which was published the ends of 1600s. There were classified 95 kinds of meals, side dishes and rice wine ; 2 kinds of noodles, 4 kinds of soups, 4 kinds of steamed dishes, 1 kind of jeok, 3 kinds of Neureumi, 1 kind of Jeon, 2 kinds of sukhoe, 1 kind of Sundae·Pyeonyuk·Suran·Chae·Jaban respectively, 9 kinds of Kimchi & Jangajji, 3 kinds of Jeotgal, 4 kinds of rice cakes, 5 kinds of Yumilgwa, 3 kinds of Yugwa, 2 kinds of beverage, 28 kinds of rice wine, 12 kinds of seasonings, 1 kind of sugar group, 2 kinds of other and 4 kinds of storage method. Foods and recipes of Zubangmoon was similar to Yorok and Eumsikdimibang. But rice wine methods of Zubangmoon were not more than those of Yorok and Eumsikdimibang. Also, distillation method of rice wine was introduced in Zubangmoon and Eumsikdimibang. From this investigation of food and rice wine in Zubangmoon, we expect to develop useful recipes and to advance the Korean food culture.
Quality Characteristics of Sulgidduk by the Addition of Apricot Paste 살구농축액을 첨가한 설기떡의 품질특성
최우승 Woo Seoung Choi , 채경연 Kyung Yeon Chae
28(6) 695-701, 2012
Title
Quality Characteristics of Sulgidduk by the Addition of Apricot Paste 살구농축액을 첨가한 설기떡의 품질특성
최우승 Woo Seoung Choi , 채경연 Kyung Yeon Chae
DOI:
Abstract
The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The color of L- value decreased, while the a- and b-values increased, with increasing amounts of added apricot paste Sulgidduk. According to the mechanical evaluation results, as the apricot paste level of Sulgidduk increased, the hardness decreased. The cohesiveness was highest in the 16% apricot paste sample, and the springiness, gumminess, chewiness, and adhesiveness were highest in the 0% apricot paste sample. From the sensory evaluation results, the 12% apricot paste adding Sulgidduk received the highest overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% apricot paste added to rice flour.
Key Words
apricot paste, Sulgidduk, overall acceptability
Textural and sensory properties of rice noodle blended with of hydrocoids Hydrocolloids혼합첨가 쌀면의 물리적, 관능적 특성연구
이한나 Han Na Lee , 장은희 Eun Hee Jang , 이진실 Jin Sil Lee , 홍완수 Wan Soo Hong , 김영식 Young Shik Kim , 한정아 Jung Ah Han
28(6) 703-709, 2012
Title
Textural and sensory properties of rice noodle blended with of hydrocoids Hydrocolloids혼합첨가 쌀면의 물리적, 관능적 특성연구
이한나 Han Na Lee , 장은희 Eun Hee Jang , 이진실 Jin Sil Lee , 홍완수 Wan Soo Hong , 김영식 Young Shik Kim , 한정아 Jung Ah Han
DOI:
Abstract
Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.
Extraction and physicochemical Properties of Collagen from Squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin 오징어 및 명태껍질 유래 콜라겐의 추출 및 물리화학적 특성
양수진 Su Jin Yang , 홍주헌 Joo Heon Hong
28(6) 711-719, 2012
Title
Extraction and physicochemical Properties of Collagen from Squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin 오징어 및 명태껍질 유래 콜라겐의 추출 및 물리화학적 특성
양수진 Su Jin Yang , 홍주헌 Joo Heon Hong
DOI:
Abstract
The collagens from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin were extracted and their physicochemical properties were investigated. The yield was improved with the increase of NaOH concentration and was increased Neutrase than Alcalase in enzymatic hydrolysates. Protein and collagen contents from Alaska pollack skin were 38.3∼62.7% and 13.1∼28.9%, respectively. All enzymatic hydrolysates also showed high antioxidant activities as NaOH concentration decrease. Composition of their amino acids was mainly glycine and proline. The spectrum of FT-IR of the collagen showed wavenumber at 1,631 cm-1, 1,549 cm-1, 1,234 cm-1 and 3,322 cm-1 representing the regions of amide Ⅰ, amide Ⅱ, amide Ⅲ and amide A, respectively. The decomposition temperature for the collagen was in the range of 300℃ and showed relatively good enough for their thermal stabilities.
A study on the Influence of Consumer Lifestyle on Consumer`s Selection of Bakery Cafe Attributes: Focusing the Age Group of 20s and 30s 라이프스타일에 따른 베이커리 카페 선택속성 및 이용행태에 관한 연구- 20~30대 소비자를 중심으로-
홍완수 Wan Soo Hong , 김영식 Young Sic Kim
28(6) 721-729, 2012
Title
A study on the Influence of Consumer Lifestyle on Consumer`s Selection of Bakery Cafe Attributes: Focusing the Age Group of 20s and 30s 라이프스타일에 따른 베이커리 카페 선택속성 및 이용행태에 관한 연구- 20~30대 소비자를 중심으로-
홍완수 Wan Soo Hong , 김영식 Young Sic Kim
DOI:
Abstract
This paper aimed to investigate the influence of consumer lifestyle on consumer selection of bakery cafe attributes. Data were collected through a self-administered questionnaire by 403 random consumers between the ages 20s and 30s in several bakery cafes in Seoul and Gyonggi area. Different methods of statistical analysis had been used such as frequency analysis, factor analysis, k-means clustering analysis, cross tabulation, one way ANOVA and Duncan`s multiple range test with SPSS for Window 13.0 package. First, when analyzing the 16 questions of comsumer lifestyles, four factors were extracted: ``dining out-oriented factor``, ``achievement-oriented factor``, ``brand-oriented factor``, and ``health-oriented factor``. Second, the respondents were divided into three groups by k-means cluster analysis: no interest group, dining-out & value oriented group, and health-brand oriented group. Third, consumer`s bakery cafe attributes were categorized into five factors including ``food``, ``convenience and image``, ``store promotion``, ``positive dining experience``, and ``menu & merchandises``. Finally when analyzing the differences in the selection of bakery cafe attributes according to consumer`s lifestyles, it showed a significant differences.
A Survey on the Recognition and Preparation of the Ritual Food and Table Setting by Adult Females in Capital Region 수도권 거주 성인여성의 제례음식과 상차림에 대한 인식과 준비에 관한 조사
박정은 Jeong Eun Park , 심기현 Ki Hyeon Sim
28(6) 731-740, 2012
Title
A Survey on the Recognition and Preparation of the Ritual Food and Table Setting by Adult Females in Capital Region 수도권 거주 성인여성의 제례음식과 상차림에 대한 인식과 준비에 관한 조사
박정은 Jeong Eun Park , 심기현 Ki Hyeon Sim
DOI:
Abstract
This study was made to the adult females over 20`s in the family that prepared the ritual food personally or in the family that conducts ritual or did not do the ritual for the religious reasons. And based on the prepare method of the ritual food, ritual and recognition of ritual good. 245 responses which took up 80.86% had responded they do the ritual or semi-ritual and Buddhism was most prominent religion among them. The cost for ritual food also had statically significant differences by the age, marriage status and income and on the terms of the income, more the income was more they spend on the ritual food. The ritual utensil used for the ritual food also show significant differences by the age, marriage status, family make-up formation, religion. The form and meaning of the ritual have been changed as the society changes but is still important subject matter for most of homes. Responders were preparing the ritual with all the sincerity to their ancestors with practical and realistic decisions.
Sensory Characteristic and Drivers of Liking for Functional Beverages 시판용 기능성 음료의 관능적 특성과 소비자 기호 유도 인자
이지현 Ji Hyeon Lee , 양정은 Jeong Eun Yang , 정라나 La Na Chung
28(6) 741-751, 2012
Title
Sensory Characteristic and Drivers of Liking for Functional Beverages 시판용 기능성 음료의 관능적 특성과 소비자 기호 유도 인자
이지현 Ji Hyeon Lee , 양정은 Jeong Eun Yang , 정라나 La Na Chung
DOI:
Abstract
This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.
Key Words
functional beverages, sensory characteristic, consumer acceptability, drivers of liking, principal component analysis, PCA
A study on the Quality Characteristics and Shelf-Life of Marinada Mackerel with Thyme Extract 다임 추출물로 마리네이드한 영장고등어의 품질특성과 저장성 연구
김일호 Il Ho Kim , 김지응 Ji Eung Kim , 강재희 Jae Hee Kang
28(6) 753-761, 2012
Title
A study on the Quality Characteristics and Shelf-Life of Marinada Mackerel with Thyme Extract 다임 추출물로 마리네이드한 영장고등어의 품질특성과 저장성 연구
김일호 Il Ho Kim , 김지응 Ji Eung Kim , 강재희 Jae Hee Kang
DOI:
Abstract
Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.
Key Words
thyme extract, salinity, antioxidant, shelf life
Quality Characteristics of Pound Cake Containing Angelica gigas NAKAI with Various Levels of Rice Flour 쌀가루 첨가량을 달리한 당귀파운드케이크의 품질특성
안상희 Sang Hee An , 박금순 Geum Soon Park
28(6) 763-772, 2012
Title
Quality Characteristics of Pound Cake Containing Angelica gigas NAKAI with Various Levels of Rice Flour 쌀가루 첨가량을 달리한 당귀파운드케이크의 품질특성
안상희 Sang Hee An , 박금순 Geum Soon Park
DOI:
Abstract
Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90∼55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50∼75% rice flour is the best substitution ratio for Korean Angelica pound cakes.
Key Words
Korean Angelica pound cake, rice flour, physicochemical characteristics, sensory properties
Physiological Activities of Saccharified Cherry Tomato Gruel Containing Different Levels of Cherry Tomato Puree 방울토마토 첨가량을 달리한 당화 방울토마토죽의 항산화 및 ACE 제해 효과
김진숙 Jin Sook Kim , 김자영 Ja Young Kim , 장영은 Young Eun Chang
28(6) 773-779, 2012
Title
Physiological Activities of Saccharified Cherry Tomato Gruel Containing Different Levels of Cherry Tomato Puree 방울토마토 첨가량을 달리한 당화 방울토마토죽의 항산화 및 ACE 제해 효과
김진숙 Jin Sook Kim , 김자영 Ja Young Kim , 장영은 Young Eun Chang
DOI:
Abstract
This study was conducted to investigate the physiological activities of saccharified cherry tomato gruel containing different levels(0, 15, 30, and 45%) of cherry tomato puree. The total phenolic compound and flavonoids contents of saccharified cherry tomato gruel with cherry tomato puree were 1.73-5.09 mg/g and 0.28-7.01 mg/g, respectively. DPPH radical scavenging activities of saccharified cherry tomato gruel with cherry tomato puree were 8.67-92.58%, respectively. The ABTS radical scavenging activities of saccharified cherry tomato gruel with cherry tomato puree ranged from 6.02 to 61.59%. The ACE inhibitory activity of cherry tomato rice gruel increased with cherry tomato puree showed a range of 38.85-62.15%, respectively. With increasing additions of cherry tomato puree, the total phenolic compound and flavonoid contents, DPPH and ABTS radical scavenging activities and, ACE inhibitory activities were increased significantly (p<0.05). In conclusion, saccharified cherry tomato gruel could be used as a gruel processing method to in order to increase the functional values of gruels.
This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.
Physicochemical properties and Antioxidant Activity of Superjami 슈퍼자미의 이화확적 특성 및 항산화 활성
김기쁨 Ki Bbeum Kim , 최수근 Soo Keun Choi , 김동석 Dong Seok Kim
28(6) 789-796, 2012
Title
Physicochemical properties and Antioxidant Activity of Superjami 슈퍼자미의 이화확적 특성 및 항산화 활성
김기쁨 Ki Bbeum Kim , 최수근 Soo Keun Choi , 김동석 Dong Seok Kim
DOI:
Abstract
This study attempted to investigate the characteristics of Superjami, which had a high C3G (cyandin-3-glucoside) content by comparing it with common rice (Ilpum) and black rice (Heougjinju, Suwon 415) for their components and physio-chemical characteristics. There were no significant differences in the water content, however there were significant differences in crude protein and crude fat in the order of Ilpum < Superjami < Heougjinju. As for the morphological characteristics of grains, it had been learned that Superjami was heavier and longer than the common rice, moreover Superjami had bigger seeds. As for the hardness of grains, the longer the time of steeping, the more decreased their hardness was at large. In the case of color, they showed significant differences in all the L, a, and b values of grains and flours. As a result of the experiment of pigment elution after steeping of the rice flours at 20℃ and 40℃, the longer the time steeping, the more increased the pigment elution became. The values are bigger with Heougjinju and Superjami than with Ilpum. As for the elution pH after rice steeping, the longer the time of steeping, the lower pH all the assays tended to have. As a result of the analysis of the total polyphenol contents of Ilpum, Heougjinju, and Superjami, it had turned out that the total polyphenol contents of Heougjinju and Superjami are 1.2 times as high as Ilpum, a common rice, and that Superjami is significantly higher than Heougjinju. As a result of the experiment of DPPH radical scavenging ability, there are significant differences among the assays in the order of Superjami > Heougjinju > Ilpum. Futher, it has turned out that Superjami has a higher DPPH radical scavenging ability than Heougjinju. Consequently, it can be stated that Superjami has a strong anti-oxidative ability. Thus, we should more precisely grasp the cooking characteristics of Superjami, which is in the state of brown rice, via comparing it with a common brown rice, and also provide opportunities to apply Superjamii to more foods by studying its starch characteristics in addition to its grain and flour properties.
Quality Characteristics of Jelly Added with Mulberry Juice 오디 착즙액 첨가비율에 따른 젤리의 품질 특성
문혜경 Hye Kyung Moon , 이수원 Soo Won Lee , 문재남 Jea Nam Mon , 윤세진 Se Jin Yoon , 이슬 Seul Lee , 김귀영 Gwi Young Kim
28(6) 797-804, 2012
Title
Quality Characteristics of Jelly Added with Mulberry Juice 오디 착즙액 첨가비율에 따른 젤리의 품질 특성
문혜경 Hye Kyung Moon , 이수원 Soo Won Lee , 문재남 Jea Nam Mon , 윤세진 Se Jin Yoon , 이슬 Seul Lee , 김귀영 Gwi Young Kim
DOI:
Abstract
The purpose of this study is to investigate the effect of mulberry juice on the quality characteristics of mulberry jelly. Samples of mulberry jelly were divided into four groups by adding different mulberry juice. The four groups were divide into MJ-0 (mulberry jelly without mulberry juice), MJ-30 (mulberry jelly with 30% mulberry juice), MJ-50 (mulberry jelly with 50% mulberry juice) and MJ-70 sample (mulberry jelly with 70% mulberry juice). The moisture content in all MJ samples decreased with an increase in the addition of mulberry juice. The highest crude ash content, brix and pH in MJ-70 sample were 0.66%, 25.00 °Brix and 4.84, respectively. No significant crude fiber changes were observed in all MJ samples. In the case of Hunter`s value. ``L`` values in all MJ samples decreased with an increase in the addition of mulberry juice. Turbidity, brown degree, total phenolic content, DPPH radical scavenging activity and content increased with an increase in mulberry juice. Levels of Ca, K, Na, and Mg contents in all samples were higher than those of the other minerals. Texture in all MJ samples on the whole decreased with an increase in mulberry juice added. However, no significant texture charges were observed in all samples. The highest scores for the overall acceptance (4.52) were found in the MJ sample with 50% mulberry juice.
Optimization of Manufacturing Condition for Fried Garlic Flake and the Physicochemical Properties 튀긴 마늘 flake 제조조건의 최적화 및 이화확적 특성
김경이 Kyeong Yee Kin , 이은경 Eun Kyung Lee
28(6) 805-811, 2012
Title
Optimization of Manufacturing Condition for Fried Garlic Flake and the Physicochemical Properties 튀긴 마늘 flake 제조조건의 최적화 및 이화확적 특성
김경이 Kyeong Yee Kin , 이은경 Eun Kyung Lee
DOI:
Abstract
This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: was sliced by a thickness of 1.5 mm, 2.0mm, 2.5mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of 140~150℃, 160~170℃ and 180~185℃. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rhcometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force that the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 mm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under 140~150℃, 160~170℃ and 180~185℃ were 18.10 mg/ml, 14.0 mg/ml, 11.6 mg/m: and 11.1 mg/ml, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at 160~170℃ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the perference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochenmical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of 160~170℃.
Effect of Mixing Ratio of White and Germinated Brown Rice on the Physicochemical Properties of Extruded Rice Flours 백미와 발아현미의 혼합비율이 압출성형 멥쌀가루의 이화학적 특성에 미치는 효과
김지명 Ji Myoung Kim , 우맹영 Meng Ying Yu , 신말식 Mal Shick Shin
28(6) 813-820, 2012
Title
Effect of Mixing Ratio of White and Germinated Brown Rice on the Physicochemical Properties of Extruded Rice Flours 백미와 발아현미의 혼합비율이 압출성형 멥쌀가루의 이화학적 특성에 미치는 효과
김지명 Ji Myoung Kim , 우맹영 Meng Ying Yu , 신말식 Mal Shick Shin
DOI:
Abstract
To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at 15±3℃ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, 102℃ of barrel temperature, and 25% moisture content of rice flour, The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The Peak and total setback viscosities of extruded rice flours fanged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinate brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.
Neuroprotective Effect according to Reactive Oxygen Species Scavenging Activity from Extracts of Cudrania tricuspidata Leaves 활성산소 소거활성에 따른 꾸지뽕잎 추출물의 신경세포 보호 효과
강용경 Young Kyoung Kang , 이은아 Eun Ah Lee , 박해룡 Hae Ryong Park
28(6) 821-828, 2012
Title
Neuroprotective Effect according to Reactive Oxygen Species Scavenging Activity from Extracts of Cudrania tricuspidata Leaves 활성산소 소거활성에 따른 꾸지뽕잎 추출물의 신경세포 보호 효과
강용경 Young Kyoung Kang , 이은아 Eun Ah Lee , 박해룡 Hae Ryong Park
DOI:
Abstract
In an attempt to identify the neuroprotective effect of Cudrania tricuspidata (CT) leaves against ROS (reactive oxygen species)-induced oxidative stress in neuronal cells, the extracts from CT leaves were investigated using PC12 cells and N18-RE-105 cells. The methanolic and ethanolic extracts from CT were denoted as CTM (Cudrania tricuspidata Leaves methanolic extracts) and CTE (Cudrania tricuspidata Leaves ethanolic extracts), respectively. The neuroprotective effects of the extracts were measured by DEF-DA assay, MTT reduction assay, and LDH release assay. The PC12 cells exposed to H2O2-induced oxidative stress and the N18-RE-105 cells exposed to glutamate-induced oxidative stress were treated with various concentrations of CTM and CTE. The results, CTM treatments resulted in the induction of a dose - dependent protective effect in PC12 cells and N18_RE-105 cells. Interestingly, CTE also showed neuroprotective effect in PC12 cells and N18-RE-105 cells. Therefore, these results suggest that CTM and CTE could be a new porential candidate as neuroprotective agents against ROS-induced oxidative stress in neuronal cells.
Middle School Students` Intakes of and Preferences for Seafoods Provided by School Food Service in Gyeongnam Area 경남 일부지역 중학생의 학교급식에서 제공되는 수산식품 섭취실태 및 기호도에 관한 조사 연구
정효숙 Hyo Sook Cheong
28(6) 829-837, 2012
Title
Middle School Students` Intakes of and Preferences for Seafoods Provided by School Food Service in Gyeongnam Area 경남 일부지역 중학생의 학교급식에서 제공되는 수산식품 섭취실태 및 기호도에 관한 조사 연구
정효숙 Hyo Sook Cheong
DOI:
Abstract
This study was investigated seafoods provided by school food service and students` preferences for and perceptions of seafoods. The subjects were 275 second grade (age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was ``(65.8%)``. ``School food service`` took meaningful ratio (20.7%) of students` seafoods intakes. In the intake amount of scafoods provided by school food service, ``all`` took 22.5%(male 31.6%, female 14.1%), ``more than provided`` took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did (p<.001). In seafoods providing frequency, ``2~3 times a week`` took 74.5%, ``4~5 times a week`` took higher ratio in males` schools, while ``0~1 times a week `` took higher ratio in females`(p<.05). In perceptions of seafoods, most subjects had positive perception as ``good for health`` (3.95), ``various kinds`` (3.75) except ``good peculiar smell`` got smallest point (2.85). In means of learning about seafoods names, ``by looking at everyday menu`` took 64.6%. In taking nutrition education, ``no nutrition education`` took 69.5%. In preferences for seafoods using 5-point scale, males` preferences were higher than females`(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, ``provide various kinds`` (47.3%) took highest ratio. On preferences for seafoods by seafoods kinds, preference for ``crustacean`` was highest while preferences for ``shell fish`` and ``fish`` were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students` preferences were higher than female students` for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for ``grilled``, ``stir fried``, ``pan fried`` were relatively high, ``braised``, ``deep fried``, ``steamed`` were relatively low. Males` preferences were higher than females` for every cooking method except ``steamed``.
Key Words
school food service, seafoods, students` seafoods intakes, preference
Quality Characteristics of Bread Added with Paprika Powder 파프리카 분말을 첨가한 식빵의 품질특성
최순남 Soon Nam Choi , 김현정 Hyun Jung Kim , 정남용 Nam Yong Chung
28(6) 839-846, 2012
Title
Quality Characteristics of Bread Added with Paprika Powder 파프리카 분말을 첨가한 식빵의 품질특성
최순남 Soon Nam Choi , 김현정 Hyun Jung Kim , 정남용 Nam Yong Chung
DOI:
Abstract
This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5 ∼537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1∼2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.
Comparison of Dietary Habit and Food Consumption among Elementary School Students with or without Rhinitis and Sinusitis
Ji Hyun Kwon , Ji Hyeung Ju
28(6) 847-856, 2012
Title
Comparison of Dietary Habit and Food Consumption among Elementary School Students with or without Rhinitis and Sinusitis
Ji Hyun Kwon , Ji Hyeung Ju
DOI:
Abstract
Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized ``school nutrition teachers or food/nutrition-majored specialists`` as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.
Key Words
dietary habit, food consumption, rhinitis, sinusitis, elementary school student
Effect of Sugar Infusions and Pretreatment Conditions on Quality Characteristics of Dried Sweet Pumpkin 전처리 조건과 당침지액이 건조 단호박의 품질특성에 미치는 영향
신동선 Dong Sun Shin , 유선미 Seon Mi Yoo , 황영 Young Hwang
28(6) 857-863, 2012
Title
Effect of Sugar Infusions and Pretreatment Conditions on Quality Characteristics of Dried Sweet Pumpkin 전처리 조건과 당침지액이 건조 단호박의 품질특성에 미치는 영향
신동선 Dong Sun Shin , 유선미 Seon Mi Yoo , 황영 Young Hwang
DOI:
Abstract
This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.
Quality Characteristics of Jochung Containing Various Level of Steamed Garlic Powder 증숙마늘 분말 첨가 조청의 품질특성에 관한 연구
강민정 Min Jung Kang , 신정혜 Jung Hye Shin
28(6) 865-870, 2012
Title
Quality Characteristics of Jochung Containing Various Level of Steamed Garlic Powder 증숙마늘 분말 첨가 조청의 품질특성에 관한 연구
강민정 Min Jung Kang , 신정혜 Jung Hye Shin
DOI:
Abstract
This study was performed to investigate the effect of steamed garlic powder (SGP) on the quality characteristics of Jochung, saccharine by barley melt. Physicochemical properties and sensory quality were determined in Jochungs were prepared that 5% (SGP5), 10% (SGP10), 20%(SGP 20) and 30% (SGP30) of SGP to sikhe for making jochung and hard boiled (W/W). Turbidity and viscosity of SGP added groups increased than control, significantly. The viscosity was 133±10³cps in control group, it higher than SGP added groups (140±11³~272±2³ cps).The pH decreased with increasing SGP concentration. Reducing sugar was significantly higher in SGP added groups than control group, especially 30% SGP addition group in 44.66±0.26 mg/100g. HMF (Hydroxymethyl-furfural) content increased with increasing of SGP concentration, and 30% SGP addition group was higher in 48% than control group. In HPLC determination, free sugars content increased with amounts of SGP addition level. Fructose and glucose contents increased while maltose and raffinose contents decreased. Fructose content was 0.84±0.02 mg/100g in control group but 1.36±0.03~1.62±0.01 mg/100g in SGP added groups. In the sensory evaluation, the color of Jochung decreased dose dependently with the SGP. Garlic flavor was significantly greater in SGP added groups compared to that of control group. The overall acceptability had not significantly difference among control, SGP 5 and 10 group. Preference was decreased in contain more than 20% of SGP added groups. The primal concentration of SGP was found in the range of less than 10%.
Effects of Physicochemical and Gel Properties of Starches Purified from Korean and Chinese Mungbeans with Different Methods 한국산과 중국산 녹두로부터 방법을 달리하여 분리한 전분의 이화확적 및 겔 특성에 미치는 영향
전옥윤 Yu Run Qian , 신말식 Mal Shick Shin
28(6) 871-881, 2012
Title
Effects of Physicochemical and Gel Properties of Starches Purified from Korean and Chinese Mungbeans with Different Methods 한국산과 중국산 녹두로부터 방법을 달리하여 분리한 전분의 이화확적 및 겔 특성에 미치는 영향
전옥윤 Yu Run Qian , 신말식 Mal Shick Shin
DOI:
Abstract
To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at 4℃. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at 85℃ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.
Key Words
hulled mung bean starch, starch gel, purification method, production area, textural property
