Content Changes of Pigments and Antioxidants of Dried Samnamul (Aruncus dioicus) and Daraesoon (Actinidia arguta) during Rehydration and High Temperature Cooking 건조 삼나물과 다래순의 재수화와 고온 가열조리 중 색소와 산화방지성분의 함량 변화
Content Changes of Pigments and Antioxidants of Dried Samnamul (Aruncus dioicus) and Daraesoon (Actinidia arguta) during Rehydration and High Temperature Cooking 건조 삼나물과 다래순의 재수화와 고온 가열조리 중 색소와 산화방지성분의 함량 변화
안해천 Haechun An , 최은옥 Eunok Choe
DOI:10.9724/kfcs.2016.32.4.383
Abstract
Purpose: This study was conducted to evaluate the effect of rehydration and subsequent heating at high temperature on the pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta). Methods: Rehydration included 16 h-soaking in cold water, and 30 min-boiling and 1 h-infusion in water. Rehydrated samnamul and daraesoon were heated at 180°C for 10 or 20 min with or without perilla oil addition (10%) for cooking. Pigments and antioxidants were determined by HPLC and spectrophotometry. Results: Rehydration caused decreases in pigment and polyphenol contents, but increase in tocopherol content. Cooking by heating without addition of perilla oil resulted in increases in chlorophyll and carotenoid contents, but decreases in polyphenol and tocopherol contents. Decrease in tocopherol content by heating at 180°C was reversed by the addition of perilla oil. Conclusion: This study strongly suggested that cooking of samnamul and daraesoon at 180°C with perilla oil could improve color, texture, and potential health functionality by recovering the loss of antioxidants and pigments with antioxidant activity.
Key Words
samnamul, daraesoon, pigment, antioxidant, rehydration and heating
Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage 가열조건 및 공장 규모에 따른 소시지의 냉장저장 중 이화학적 및 미생물적 품질특성
최윤상 Yun-sang Choi , 구수경 Su-kyung Ku , 전기홍 Ki-hong Jeon , 박종대 Jong-dae Park , 임상동 Sang-dong Lim , 김희주 Hee-ju Kim , 김지호 Ji-ho Kim , 김영붕 Young-boong Kim
Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage 가열조건 및 공장 규모에 따른 소시지의 냉장저장 중 이화학적 및 미생물적 품질특성
최윤상 Yun-sang Choi , 구수경 Su-kyung Ku , 전기홍 Ki-hong Jeon , 박종대 Jong-dae Park , 임상동 Sang-dong Lim , 김희주 Hee-ju Kim , 김지호 Ji-ho Kim , 김영붕 Young-boong Kim
DOI:10.9724/kfcs.2016.32.4.390
Abstract
Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to 1st cooked treatments and those submitted to 2nd cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with 1st cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with 2nd cooked treatments changed gradually. VBN levels were generally lower in products with 2nd cooked treatments than in those with 1st cooked treatments, but they varied with the type of products. On the 35th day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with 1st cooked treatments and 3.44-6.92 log CFU/g in products with 2nd cooked treatments, showing fewer bacteria in the latter products. Conclusions: 1st cooked treatments were effective in microbial control, but 2nd cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.
Quality Characteristics of Ssamjang Added with Cheonggukjang and Various Kinds of Jocheong during Storage 청국장과 조청을 이용하여 제조한 쌈장의 저장 중 품질특성
김석영 Seok-young Kim , 김하윤 Ha-yoon Kim , 조미숙 Mi-sook Cho , 유선미 Seon-mi Yoo
DOI:10.9724/kfcs.2016.32.4.400
Abstract
Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses. Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at 4°C for 16 weeks. Quality characteristics and consumer acceptability were measured. Results: Titratable acidity was higher in SPTSS and rapidly increased (p<0.05) after 9 weeks in all groups during storage. Amino-type nitrogen contents of SPTSS and SPKSS were the highest and rapidly increased (p<0.05) after 5 weeks. Total free sugar content was higher in GRSS and did not change during storage. Glutamic acid and total free amino acid contents were higher in SPTSS, SPKSS and continuously increased up to 9 weeks. Yeast counts rapidly increased (p<0.05) after 9 weeks reaching 4.0 Log CFU/g in all groups except for SPTSS. Consumer acceptability did not change during storage in all groups and GSS was least preferable. Conclusion: The optimal quality maintenance period of ssamjang with cheonggukjang and jocheong was determined to 7-9 weeks of storage at 4°C and ginger jocheong was the least preferable materials. We conclude that it is possible to develop easy-made ssamjang products with cheonggukjang and non-fermented materials also skipping aging period.
Sensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mungbean and Acorn Starches 메밀, 녹두, 도토리 전분을 첨가한 글루텐 프리 쌀파스타의 관능적 특성
Sensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mungbean and Acorn Starches 메밀, 녹두, 도토리 전분을 첨가한 글루텐 프리 쌀파스타의 관능적 특성
정진혁 Jin Hyuck Jung , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2016.32.4.413
Abstract
Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.
Quality Characteristics of Naengmyeon Noodle Containing Citric Acid and Guar Gum 구연산과 구아검 첨가 냉면의 품질특성
박재희 Jae-hee Park , 류복미 Bog-mi Ryu , 김창순 Chang-soon Kim
DOI:10.9724/kfcs.2016.32.4.426
Abstract
Purpose: The consumption of noodles has increased domestically. However, noodles with high carbohydrate content can cause an increase in blood glucose compared with other foods. Therefore, in this study, Naengmyeon with high resistant starch was prepared for decreasing blood glucose by the addition of 0.5% citric acid (CN), 1% guar gum (GN) or 0.5% citric acid and 1% guar gum (CGN), and then it was incubated in a refrigerator for 3 days, and stored in a freezer for 1 month. Methods: The quality characteristics of these Naengmyeon noodles was evaluated based on total starch, resistant starch, water absorption, cooking loss, turbidity, in vitro starch hydrolysis, and in vivo glucose response. Results: There was no significant difference in the total starch, cooking loss, and turbidity. The resistant starch of GN (1.70%) and CGN (1.84%) was significantly increased when compared with that in Naengmyeon with no additives (N) and CN. In terms of water absorption, CN (86.01%) was the lowest in samples, followed by GN (92.17%), N (94.20%), and CGN (99.16%). CGN with high resistant starch was the lowest in in vitro starch hydrolysis in samples. However, it had no effect on the in vivo glucose response. In vitro starch hydrolysis exhibited a significant positive correlation (r=0.533; p<0.01) with in vivo glucose response. Conclusion: Therefore, future studies are needed to establish the standard for resistant starch contents in processed carbohydrate foods for delaying the increase in blood glucose. If this standard is established, it might help to develop processed foods for diabetic patients.
Changes of Nutrient Composition and Retention Rate of Sweet Pepper by Different Types and Blanching Method 단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교
김홍균 Honggyun Kim , 황진봉 Jin Bong Hwang , 김세나 Se Na Kim , 최용민 Youngmin Choi , 김소민 So-min Kim , 한혜경 Hye-kyung Han , 양미란 Mi-ran Yang , 김행란 Haeng Ran Kim
DOI:10.9724/kfcs.2016.32.4.433
Abstract
Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched (100°C, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate (47.89 μg/100 g) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate (44.96 μg/100 g). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.
Key Words
sweet pepper, blanching, color, vitamin, mineral
Quality Characteristics of Cabbage Rice Nutritional Bars Made with Varying Ratios of Cabbage Powder 양배추 분말 첨가비율에 따른 양배추 쌀 영양바의 품질특성
Quality Characteristics of Cabbage Rice Nutritional Bars Made with Varying Ratios of Cabbage Powder 양배추 분말 첨가비율에 따른 양배추 쌀 영양바의 품질특성
주신윤 Shin-youn Joo , 최해연 Hae-yeon Choi
DOI:10.9724/kfcs.2016.32.4.441
Abstract
Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars’ crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.
Key Words
cabbage, rice nutritional bar, DPPH radical scavenging activity, consumer acceptability
Effects of Extrusion Frequency on the Quality Characteristics of Ddukgukdduk 압출성형 횟수가 떡국떡의 품질 특성에 미치는 영향
Purpose: The study was conducted to analyze the change in quality characteristics of Ddukguk Garaedduk and Ddukgukdduk by the frequency of extruding rice dough. Methods: Ddukguk Garaedduk samples were made by extruding and shaping rice flour dough 2, 3, and 4 times; while Ddukgukdduk samples were made by drying the Ddukguk Garaedduk at room temperature for 48 hours and slicing them in slices of 0.3 cm thickness. Results: Significant differences were not found in water content by the extrusion frequency for Ddukguk Garaedduk and Ddukgukdduk. The adhesiveness and springiness of Ddukguk Garaedduk with a 4 times extrusion were significantly higher than those of Ddukguk Garaedduk with a 2 times extrusion. Ddukgukdduk with a 4 times extrusion generated finer cells and a more even distribution of cells than the other samples, as observed by scanning electron microscopy. Upon boiling, significantly more water was absorbed in Ddukgukdduk of a 2 times extrusion than in that of a 4 times extrusion. Hardness and adhesiveness scores of the cooked Ddukgukdduk were the highest, and springiness was the lowest in the sample with the 4 times extrusion. Conclusion: The extrusion of rice dough makes the structure of Ddukguk Garaedduk finer and more even, which results in the increased adhesiveness of Ddukguk Garaedduk. When cooking Ddukguk, Ddukgukdduk that has been extruded more absorbs less water and dissolves less solids, which maintains the chewiness and structure of cooked Ddukgukdduk.
Key Words
Ddukguk Garaedduk, Ddukgukdduk, texture, extrusion frequency
Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry 복분자, 오디 및 블루베리 첨가 그레이비소스의 품질특성 및 항산화 활성
Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry 복분자, 오디 및 블루베리 첨가 그레이비소스의 품질특성 및 항산화 활성
라하나 Ha Na Ra , 김남근 Nam-geun Kim
DOI:10.9724/kfcs.2016.32.4.458
Abstract
Purpose: Bokbunja (Rub coreanus Miquel), mulberry and blueberry have been reported to have powerful anti-antioxidant and anti-aging activities. The purpose of this study was to compare the quality characteristics and antioxidant activities of gravy sauce added with Bokbunja, mulberry and blueberry. Methods: Quality characteristics pH, brix, color and sensory characteristics of samples were evaluated. Antioxidant activities of samples were compared using total phenol, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. Results: Mulberry juice showed significantly (p<0.05) higher values of pH and °Bx compared to Bokbunja and blueberry juice. Bokbunja juice also had significantly (p<0.05) higher value of Color-L value than mulberry and blueberry juice. The total phenol contents and ABTS cation radical scavenging activity of Bokbunja juice were 236.50 mgGAE/100 g and 61.66%, respectively, which were significantly (p<0.05) higher than those of blueberry and mulberry juice. pH value of gravy sauce added with mulberry (MBS) was 4.67, which was significantly higher than that of the control gravy sauce (GS) and gravy sauce added with Bokbunja (BJS) which had the lowest (p<0.05) pH value 4.33. °Bx of GS (13.50) was not significantly different from that of MBS and BBS. However, BJS showed the lowest (p<0.05) value 12.33°Bx . Total phenol contents and ABTS cation radical scavenging activity of BJS were 78.09 mgGAE/100 g and 14.47%, respectively, which were significantly (p<0.05) higher than those of MBS or BBS. Values of sensory characteristics color, sour aroma and sour flavor of BJS were significantly (p<0.05) higher value than those of other samples. Conclusion: Bokbunja juice and gravy sauce showed higher antioxidant activities and higher acceptance test compared to blueberry and mulberry. Thus, Bokbunja has the potential to be added to as high value products in the food industry.
Quality Characteristics and Antioxidant Effects of Yakju Added with Rose, Camellia and Cockscomb Flower 장미, 동백 및 맨드라미꽃 첨가 약주의 품질 특성 및 항산화효과
손종연 Jong-youn Son , 조애경 Ea-kyong Cho , 김계원 Gye-won Kim
DOI:10.9724/kfcs.2016.32.4.466
Abstract
Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.
Perception of Food Safety and Risk of Foodborne Illness with Consumption of Meat and Processed Meat Products 식육 및 식육가공품 섭취에 따른 안전성 및 식중독 위험성 인식
최소정 So Jeong Choi , 박진화 Jin Hwa Park , 김한솔 Han Sol Kim , 조준일 Joon Il Cho , 주인선 In Sun Joo , 곽효선 Hyo Sun Kwak , 허진재 Jin Jae Heo , 윤기선 Ki Sun Yoon
DOI:10.9724/kfcs.2016.32.4.476
Abstract
Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.
Segmentation of the Home Meal Replacement Product Market by Food-Related Lifestyle of Japanese Consumers 일본소비자의 식생활라이프스타일에 따른 HMR 제품 시장세분화
박시은 Si-eun Park , 이나영 Na-young Yi , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2016.32.4.492
Abstract
Purpose: The purposes of this study were to identify the segments of the Home Meal Replacement (HMR) market according to food-related lifestyle of Japanese consumers, and to investigate its demographic characteristics, the HMR purchase status and needs of new HMR product development. Methods: A total of 2,720 domestic consumers living in Japan were surveyed using a self-administered questionnaire and 488 responses were returned. Excluding responses with significant missing data, 467 responses were used for data analysis. Results: As a result of cluster analysis, three consumer segments were identified. The diet-highly concerned segment had the highest food-related lifestyle score, followed by the diet-moderately concerned segment, and the diet-unconcerned segment (p<0.001). A significant difference in demographic characteristics among the three segments was found with respect to the type of residence (p<0.05). There were significant differences in the main place (p<0.01) and average expense (p<0.001) for HMR purchases by food-related lifestyle segments. In the case of new HMR products that need further development, ‘low-sodium products’ had the highest demand scores in all three segments. In the diet-highly concerned segment, the mean scores of demand for new products were significantly higher than those in the other segments (p<0.001). Conclusion: The findings of this study can be used to develop new products for the Japanese' HMR market. The segments identified in this study should be updated and revised regularly to reflect changes in the characteristics of each food-related lifestyle segment.
Key Words
Japanese consumer, Home Meal Replacement (HMR), food-related lifestyle, cluster analysis, market segmentation
Current State of Usage and Education Participation Intention for Yaksun Food among Culinary Students - Focused on Demographic Characteristics - 조리교육생의 약선 음식 이용 특성 및 교육 참여 의사 - 인구통계학적 특성을 중심으로 -
Current State of Usage and Education Participation Intention for Yaksun Food among Culinary Students - Focused on Demographic Characteristics - 조리교육생의 약선 음식 이용 특성 및 교육 참여 의사 - 인구통계학적 특성을 중심으로 -
송연미 Yeon-mi Song , 조미나 Mi-na Jo
DOI:10.9724/kfcs.2016.32.4.503
Abstract
Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.
Key Words
Yaksun food, current state of usage, education participation intention
Food Composition of Raw and Boiled Potatoes 생감자와 삶은 감자의 식품성분 비교
김영섭 Yong-xie Jin , 김소민 So-min Kim , 김세나 Se-na Kim , 김행란 Haeng-ran Kim , 김상천 Sang-chion Kim , 황진봉 Jinbong Hwang , 최용민 Youngmin Choi
Food Composition of Raw and Boiled Potatoes 생감자와 삶은 감자의 식품성분 비교
김영섭 Yong-xie Jin , 김소민 So-min Kim , 김세나 Se-na Kim , 김행란 Haeng-ran Kim , 김상천 Sang-chion Kim , 황진봉 Jinbong Hwang , 최용민 Youngmin Choi
DOI:10.9724/kfcs.2016.32.4.517
Abstract
Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.
Key Words
potato cultivar, boiling, food composition, mineral
Physicochemical and Gel Properties of Starch Purified from Mealy Sweet Potato, Daeyumi 분질고구마 대유미 전분의 이화학적 및 겔 특성
정온빛 Onbit Jeong , 윤희나 Huina Yoon , 노준희 Junhee No , 김욱 Wook Kim , 신말식 Malshick Shin
Physicochemical and Gel Properties of Starch Purified from Mealy Sweet Potato, Daeyumi 분질고구마 대유미 전분의 이화학적 및 겔 특성
정온빛 Onbit Jeong , 윤희나 Huina Yoon , 노준희 Junhee No , 김욱 Wook Kim , 신말식 Malshick Shin
DOI:10.9724/kfcs.2016.32.4.524
Abstract
Purpose: The properties of starch and starch gel prepared from a newly inbred sweet potato, Daeyumi were compared to the properties of starch and starch gel prepared from Sinyulmi which is a well known mealy type sweet potato. Methods: The starch was isolated by using the alkaline steeping method. Physicochemical, pasting, and thermal properties, and crystallinity were measured. The texture properties of starch gel (10%, w/w) were examined. Results: The amylose contents of Daeyumi and Sinyulmi starches were 25.57% and 22.59%, respectively. The initial pasting temperature of Daeyumi starch was significantly higher than that of Sinyulmi starch (p<0.05), but other paste viscosities were not different. The peak and conclusion temperatures of Daeyumi starch were higher than those of Sinyulmi starch by differential scanning calorimetry. The shape of Daeyumi starch gel was more clear and rigid than the shape of Sinyulmi starch gel. The surface and the upper side of Daeyumi starch gel were smoother than the surface and the upper side of Sinyulmi starch gel. Hardness and gumminess were higher in Daeyumi starch gel than in Sinyulmi starch gel. The crystallinity types of Daeyumi and Sinyulmi starches were Cb and A types, respectively, but starch gels showed an amorphous type. Conclusion: Therefore, it is suggested that Daeyumi starch would have better physicochemical properties and higher quality of starch gel than Sinyulmi starch.
Key Words
Daeyumi, mealy sweet potato starch, physicochemical property, starch gel
