Quality Characteristics and Antioxidative Activities of Majakgwa added with Fermented Turmeric Powder 발효울금 분말 첨가가 매작과의 품질특성 및 항산화에 미치는 영향
최수남 Soo Nam Choi , 최은희 Eun Hee Choi , 유승석 Seung Seok Yoo
DOI:10.9724/kfcs.2013.29.3.223
Abstract
This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.
Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder 황기분말 첨가 설기떡의 품질특성
이세희 Se Hee Lee , 조성현 Sung Hyun Cho
DOI:10.9724/kfcs.2013.29.3.233
Abstract
This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change brix˚ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.
Comparison of Antioxidant and Anti-proliferative Activities of Perilla (Perilla frutescens Britton) and Sesame (Seasamum indicum L.) leaf extracts 들깻잎과 참깻잎 추출물의 항산화 활성 및 대장암세포 증식 억제 활성 비교분석
곽영은 Young Eun Kwak , 기서하 Seo Ha Ki , 노은경 Eun Kyoung Noh , 신하늘 Ha Neul Shin , 한영주 Young Ju Han , 이유나 Yu Na Lee , 주지형 Jih Yeung Ju
Comparison of Antioxidant and Anti-proliferative Activities of Perilla (Perilla frutescens Britton) and Sesame (Seasamum indicum L.) leaf extracts 들깻잎과 참깻잎 추출물의 항산화 활성 및 대장암세포 증식 억제 활성 비교분석
곽영은 Young Eun Kwak , 기서하 Seo Ha Ki , 노은경 Eun Kyoung Noh , 신하늘 Ha Neul Shin , 한영주 Young Ju Han , 이유나 Yu Na Lee , 주지형 Jih Yeung Ju
DOI:10.9724/kfcs.2013.29.3.241
Abstract
This study was to compare the antioxidant and anti-proliferative activities of perilla (Perilla frutescens Britton) and sesame (Seasamum indicum L.) leaf extracts. The total polyphenol levels of sesame leaf (634.7 ± 1.2 mg gallic acid equivalent/100 g dried leaf) were higher than those of perilla leaf (408.7 ± 4.6 mg gallic acid equivalent/100 g dried leaf; p<0.001). The total flavonoid levels of sesame leaf (166.7 ± 17.3 mg quercetin equivalent/100 g dried leaf) were also higher than those of perilla leaf (108.2 ± 3.7 mg quercetin equivalent/100 g dried leaf; p<0.05). ABTS radical- and DPPH radical-scavenging activities of sesame leaf extracts (78.9% and 18.2%, respectively) were higher than those of perilla leaf extracts (46.0% and 9.0%, respectively; p<0.01). Both perilla and sesame leaf extracts significantly inhibited the growth of HCT116 human colon cancer cells. However, the inhibitory activities of sesame leaf extracts were more pronounced than those of perilla leaf extracts (p<0.001). These results indicate that sesame leaf extracts have higher antioxidant and anti-proliferative activities than perilla leaf extracts. More studies are needed in order to enhance the sensory value of sesame leaf and to develop sesame leaf as health/functional food ingredients.
Quality Characteristics of Nutrition Bar Substituted with Defatted Ginseng Seed Meal 탈지 인삼씨박 분말을 첨가한 영양바의 품질 특성
조성아 Seong Ah Cho , 유경미 Kyung Mi Yoo , 이슬 Seul Lee , 김경탁 Kyung Tak Kim , 황인경 In Kyeong Hwang
DOI:10.9724/kfcs.2013.29.3.249
Abstract
The objectives of this study were to investigate the quality characteristic of the nutrition bar with various concentrations (0, 5, 10, 20%) of defatted ginseng seed meal(DGSM). Specific gravity and pH of bar batters were lower in bars containing DGSM. Specific volume, loss rate and leavening rate of bars were decreased as DGSM increased. In color of bar crust and crumb, the L and bcolor values decreased according to the level of DGSM added, whereas the a color valuesand △ increased. The bars with 5, 10 and 20% DGSM had significantly higher hardness value than control bar (p < 0.05). The result of sensory evaluation showed that intensity scores for color, flavor, taste, after taste and texture were highest for the nutrition bar substituted with 20% DGSM. The nutrition bar with 10% DGSM attained the highest overall acceptability score. Results indicated that optimal concentration of DGSM into the nutrition bar was 10%.
Key Words
defatted ginseng seed meal, nutrition bar, quality characteristics, sensory evaluation
A study of consumer demands for menu development of senior-friendly food products -Focusing on seniors in Seoul and Kyeonggi area 고령친화식품 개발을 위한 한국 노년층의 조리 요구도 조사 -서울,경기 지역 노인을 중심으로-
곽동경 Tong Kyung Kwak , 김현아 Hyun A Kim , 백진경 Jin Kyung Paik , 전민선 Min Sun Jeon , 신원선 Weon Sun Shin , 박기환 Ki Hwan Park , 박대섭 Dae Seop Park , 홍완수 Wan Soo Hong
A study of consumer demands for menu development of senior-friendly food products -Focusing on seniors in Seoul and Kyeonggi area 고령친화식품 개발을 위한 한국 노년층의 조리 요구도 조사 -서울,경기 지역 노인을 중심으로-
곽동경 Tong Kyung Kwak , 김현아 Hyun A Kim , 백진경 Jin Kyung Paik , 전민선 Min Sun Jeon , 신원선 Weon Sun Shin , 박기환 Ki Hwan Park , 박대섭 Dae Seop Park , 홍완수 Wan Soo Hong
DOI:10.9724/kfcs.2013.29.3.257
Abstract
The purpose of this study was to understand the characteristics of senior consumers` food-related lifestyle and to investigate their demand for menu development of senior` friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.
Key Words
senior-friendly food, menu development, consumer demand
Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from kimchi and its use in the making of jeolpyeon 김치유산균(Weissella koreensis HO20, Weissella kimchii HO22)으로 발효한 쌀가루의 이화학적 특성 및 이를 이용한 절편의 제조
Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from kimchi and its use in the making of jeolpyeon 김치유산균(Weissella koreensis HO20, Weissella kimchii HO22)으로 발효한 쌀가루의 이화학적 특성 및 이를 이용한 절편의 제조
최혜정 Hye Jung Choi , 이화원 Hwa Won Lee , 윤선 Sun Yoon
DOI:10.9724/kfcs.2013.29.3.267
Abstract
Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at 25℃, viable cell counts in rice dough increased from 106 CFU/g to 108 CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.
Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder 자색고구마 분말 첨가량을 달리한 쿠키의 항산화 활성 및 품질 특성
유아남 Ya Nan Liu , 정다혜 Da Hye Jeong , 정지혜 Ji Hye Jung , 김현숙 Hyun Sook Kim
DOI:10.9724/kfcs.2013.29.3.275
Abstract
This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.
Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed Oil 고추씨 분말과 고추씨유를 첨가한 소시지의 품질특성
김현아 Hyeon A Kim , 김병철 Beong Chul Kim , 김유경 Yoo Kyeong Kim
DOI:10.9724/kfcs.2013.29.3.283
Abstract
We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.
The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology 반응표면분석법을 이용한 호박분말 첨가 즉석 호박죽의 최적화
신동선 Dong Sun Shin , 박보람 Bo Ram Park , 유선미 Yoo Seon Mi , 황영 Young Hwang
DOI:10.9724/kfcs.2013.29.3.291
Abstract
This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder (X1), roasted soybean flour (X2) and gelatinized rice flour (X3), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively
Perception and Preference for Tangpyeongchae by Chinese and American University Students 중국인 및 미국인 유학생의 탕평채에 대한 인식 및 기호도
이경애 Kyong Ae Lee , 김보람 Bo Ram Kim , 최은옥 Eun Ok Choe , 김정인 Jung In Kim
DOI:10.9724/kfcs.2013.29.3.301
Abstract
This study investigated the recognition and preference of foreign students to Tangpyeongchae, in order to suggest strategy for developing Tangpyeongchae acceptable for them. Questionnaires translating in Chinese and English were given to 75 Chinese and American university students in Chungnam province. A total of 70 questionnaires were analyzed using SPSS software(version 12.0). The students were asked about impression, recognition, preference and factors for improving acceptability of Tangpyeongchae. The respondents consisted 51(72.9%) Chinese and 19(27.1%) Americans. This research was conducted from May 11 to May 18, 2012. The results of this study were as follows : Impression after eating Tangpyeongchae got better scores than first impression by Chinese students, whereas there were no significant differences in Americans` impression. The main reason for good impression after eating it was ``good taste``. The Chinese and Americans` mean overall acceptance scores of Tangpyeongchae were 4.06 and 3.86 on 5-point scale, respectively, showing that they had high acceptance for Tangpyeongchae. Most of the Chinese students chose ``taste`` as the most important factor for enhancing the popularity for Tangpyeongchae. It proposed that the control of taste may be a main factor, and then need to develop the sauce and seasonings which is suitable for Chinese taste for developing Chinese favorite Tangpyeongchae. Most of American students answered the texture should be improved for Americans` preference.
Key Words
Tangpyeongchae, perception, preference, Chinese, American
Effect of Different Cooking Methods and Temperatures on Physicochemical and Sensory Properties of Pork Hams: Ocoo, Sous-Vide, steaming, and boiling 조리 온도와 조리 방법에 따른 돼지고기 뒷다리살의 물리 화학적 및 관능적 품질차이 비교연구
전민선 Min-sun Jeon , 심제원 Je-won Shim , 윤선 Sun Yoon
29(3) 309-316, 2013
Title
Effect of Different Cooking Methods and Temperatures on Physicochemical and Sensory Properties of Pork Hams: Ocoo, Sous-Vide, steaming, and boiling 조리 온도와 조리 방법에 따른 돼지고기 뒷다리살의 물리 화학적 및 관능적 품질차이 비교연구
전민선 Min-sun Jeon , 심제원 Je-won Shim , 윤선 Sun Yoon
DOI:
Abstract
Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at 80℃ and 100℃. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.
Key Words
pork ham, cooking temperature, heating methods, physicochemical, sensory
