Physicochemical Properties of High Yield Tongil Type Geumgang Rice Flours and Starch 다수확 통일형 금강1호 쌀가루와 전분의 이화학적 특성
김완수 Wansoo Kim
DOI:10.9724/kfcs.2020.36.2.119
Abstract
Purpose: Wheat flour was substituted with rice flour using a high-yield tongil rice variety, Geumgang 1, and the physicochemical and gelatinization properties of the resulting flours and starch were investigated. Methods: Dry milled rice flours of raw (dry flour) and soaked & dried grains (wet flour) were prepared by passing through a 120 mesh sieve, and the starch was isolated using an alkaline steeping method. The general composition, physicochemical properties, shape, crystallinity, pasting, and thermal properties were measured. Results: The crude protein, lipid, and ash contents of the flour decreased after soaking. The amylose contents of the dry and wet rice flours and starch were 18.09, 19.26, and 20.85%, respectively. The water binding capacities, swelling power, and color values of the rice flours were similar, regardless of the milling methods. The starch granules had a polygonal shape, but the flour particles had an irregular shape with debris. The large wet flour particles showed particles surrounded by free starch granules. The crystallinity of the flours and starch were all A-type. The initial pasting temperature and onset temperature were 73.88-75.83 and 59.39-60.38℃, respectively. Geumgang 1 dry and wet flours showed similar pasting viscosities to japonica normal rice flours. The changes of thermal properties and gelatinization enthalpy of wet flour were similar to those of dry flour. Conclusions: The physicochemical and gelatinization properties of Geumgang 1 dry and wet flours were not significantly different and similar to those of japonica normal rice flours, respectively. Therefore, Geumgang 1 rice flour can be used as a substitute for wheat flour for making bakery products.
Changes of Physicochemical Properties and Useful Components of Domestic Aronia (Black Chokeberry) Fruits according to Ripening Stages 국내산 아로니아 열매의 성숙 단계에 따른 이화학적 특성 및 유용성분 변화
정소희 So-hee Jeong , 변보영 Bo-young Byun , 박희전 Hee-jeon Park , 송지영 Ji-young Song
Changes of Physicochemical Properties and Useful Components of Domestic Aronia (Black Chokeberry) Fruits according to Ripening Stages 국내산 아로니아 열매의 성숙 단계에 따른 이화학적 특성 및 유용성분 변화
정소희 So-hee Jeong , 변보영 Bo-young Byun , 박희전 Hee-jeon Park , 송지영 Ji-young Song
DOI:10.9724/kfcs.2020.36.2.126
Abstract
Purpose: To develop a functional food containing aronia fruit, the changes in compositions and antioxidant activity of aronia fruits were investigated according to the ripening stages. Methods: The compositions, physicochemical properties, antioxidant activity, and phenolic compounds of the aronia fruits were analyzed and compared according to the level of maturation. Results: The color of the aronia fruits changed from green to black, and their size and weight increased with ripening stages. The saccharinity of the aronia juices increased with maturation, but the acidity decreased. The sugar components of the aronia fruit were glucose, fructose, and sorbitol, while the organic acids were found to be malic acid, citric acid, and shikimic acid. The total phenol contents and antioxidant activity of the fruit were the highest values in the green stage. On the other hand, the total anthocyanin contents of aronia were higher in the black stages than the green or red stages. The main polyphenols in aronia fruits were chlorogenic acid, epicatechin and (+)-catechin, which decreased in concentration as ripening progressed. Conclusion: The green stage of aronia fruits contains more abundant phenolic compounds and higher antioxidant activity than the black stage. In addition the overripened aronia fruits showed the lowest polyphenol contents.
Effect of Pretreatment Methods on Quality Characteristics of Deodeok(Codonopsis lanceolate) Soy Sauce Pickles 전처리 방법에 따른 간장절임 더덕(Codonopsis lanceolate)의 품질변화
Effect of Pretreatment Methods on Quality Characteristics of Deodeok(Codonopsis lanceolate) Soy Sauce Pickles 전처리 방법에 따른 간장절임 더덕(Codonopsis lanceolate)의 품질변화
Purpose: In this study, sliced deodeok(Codonopsis lanceolate) was pickled in soy sauce seasoning after 72 hours of pretreatment according to the sugar type. This study aimed to improve the sensory characteristics during the storage of the Deodeok. Methods: The hardness, soluble solids content, salinity, viable cell count, coliform bacterial count, color value, and sensory characteristics of Deodeok soy sauce pickles were measured depending on various sugaring methods. Results: In the case of pickling soy sauce, the salinity of all treatments was 1.2∼1.7%, which is expected to be used as a low salt pickled product. Among them, xylitol treated group (1.2%) showed the lowest salinity value. Microorganisms such as viable cell and coliforms did not proliferate for 5 weeks at 3 7℃, and color maintenance was also better than the other treatments. In the evaluation of the sensory characteristics, the pretreatment with xylitol was higher appearance, color, flavor, taste, and chewiness than the other sugar alcohol- treatment groups. In addition, it could be stored for up to five weeks at 37℃; the expiration date may be up to five months. Conclusion: Pretreatment with xylitol minimized the change in quality compared to other sugar alcohols, and appears to be an effective method for maintaining quality until five weeks of storage.
Effect of Olive Oil Gel Partial Substitution on the Quality of Pork Patty during Refrigerated Storage 올리브유 겔 부분 대체가 돈육 패티의 냉장 중 품질에 미치는 영향
심동욱 Dong-wook Sim
DOI:10.9724/kfcs.2020.36.2.143
Abstract
Purpose: This study examined the effects of the olive oil gel substitution ratio as an animal fat replacement on the physicochemical properties of pork patty during refrigerated storage. Methods: Five samples of pork patty were prepared as follows: control (PF20, 20% pork fat) and four low-fat formulations: OG5 (pork fat 15% and olive oil gel 5%), OG10 (pork fat 10% and olive oil gel 10%), OG15 (pork fat 5% and olive oil gel 15%), and OG20 (olive oil gel 20%). Results: The water holding capacity, moisture retention, and fat retention of all pork patties decreased, and the cooking loss, diameter reduction and shrinkage ratio increased during refrigerated storage. The hardness, springiness, cohesiveness, and chewiness of the pork patties substituted with olive oil were higher than that of PF20. The L- and a-values of PF20 were higher than those of the pork patties substituted with olive oil during refrigerated storage. The pH of OG20 was highest, and increased during refrigerated storage. The thiobarturic acid reactive substance of PF20 was higher than those of the pork patties substituted with olive oil during refrigerated storage. After seven days of storage, the volatile basic nitrogen content of PF20 was higher than those of the pork patties substituted with olive oil. Conclusions: The partial substitution of olive oil gel for the preparation of pork patty had a positive effect on the physicochemical properties of pork patty during refrigerated storage. Therefore, this study suggests that olive oil gel can replace to animal fat as a healthy ingredient of meat products.
Quality Characteristics and Antioxidant Activities of Cookies Formulated With the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran 자색 밀기울을 국내산 밀가루에 혼합하여 제조한 쿠키의 품질 특성과 항산화 활성
아바르젓엥흐톤가라그 Enkhtungalag Avarzed , 왕샤오 Xiao Wang , 문유진 Yujin Moon , 김경훈 Kyeong Hoon Kim , 권미라 Meera Kweon
Quality Characteristics and Antioxidant Activities of Cookies Formulated With the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran 자색 밀기울을 국내산 밀가루에 혼합하여 제조한 쿠키의 품질 특성과 항산화 활성
아바르젓엥흐톤가라그 Enkhtungalag Avarzed , 왕샤오 Xiao Wang , 문유진 Yujin Moon , 김경훈 Kyeong Hoon Kim , 권미라 Meera Kweon
DOI:10.9724/kfcs.2020.36.2.152
Abstract
Purpose: This study aimed to explore cookie making performance of Korean domestic wheat flour blend with purple-colored wheat (Ariheuk) bran, and its resultant antioxidant activities. Methods: Solvent retention capacity and ABTS and DPPH radical scavenging capacity of the Ariheuk bran were compared with the common wheat (Gosomil) bran. Quality and antioxidant activity of the cookies formulated with the blend of flour and Ariheuk or Gosomil bran were also compared. Results: SRC data showed that the water and sodium carbonate SRC values of the blend of flour with either bran were higher than those of flour alone. Cookies formulated by blending flour with bran showed a slight decrease in cookie diameter, except for the 50% blend of Ariheuk bran. Also, with increasing a blend ratio of bran, a decrease in lightness and yellowness of cookies, and an increase in cookie height were observed. Antioxidant activities imparted by both brans as well as by cookies prepared by blending the flour with both brans increased with increasing blending ratio of bran to flour. Cookies prepared using a blend of flour and Ariheuk bran exhibited higher antioxidant activity than the common bran cookies. Conclusion: Overall, both brans can be successfully applied for producing cookies with improved health benefits, but cookies prepared using the Ariheuk bran impart better benefits.
Effects of Vegetable Oil Blending on the Thermal Oxidative Stability of High Oleic Sunflower Seed Oil 고올레산 해바라기씨기름의 가열산화 안정성에 대한 식물성기름의 혼합 효과
옥타비나에르시타 Ershita Fitria Oktavina , 최은옥 Eunok Choe
DOI:10.9724/kfcs.2020.36.2.163
Abstract
Purpose: This study was conducted to assess the effects of olive, sesame, or palm oil addition on the thermooxidative stability of high oleic sunflower seed oil(HOSFO) at 150°C. Methods: Contents of tocopherols, polyphenols, and lignan compounds were determined by the HPLC and spectrophotometry. Degree of oil oxidation was evaluated by conjugated dienoic acid(CDA) values and fatty acid composition changes by the GC. Results: The CDA values of the HOSFO with added olive, sesame, or palm oil were significantly lower than those of 100% HOSFO during 7 hr heating. Moreover, unlike 100% HOSFO, no significant changes were obtained in the content ratio of palmitic acid to linoleic acid in the blended oils during 7 hr heating. Tocopherol degradation was the highest and fastest in the 100% HOSFO. Conclusion: Thermooxidative stability of HOSFO can be improved by the addition of olive, sesame, or palm oil, possibly due to protection of tocopherols from thermal degradation by polyphenols and lignan compounds.
Effects of Drying Methods on the Antioxidant Activities and Color Stability of Pigmented Sweet Potato Powders 건조 방법에 따른 유색고구마 분말의 색 안정성과 항산화 활성
이주리 Jooree Lee , 김완수 Wan-soo Kim , 노준희 Junhee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2020.36.2.169
Abstract
Purpose: To determine good drying methods for making pigmented sweet potato (SP) powders, three different SP cultivars (purple fleshed Danjami, cream fleshed Jinyulmi, and orange fleshed Hogammi) were dried by freeze-drying (FD), natural drying (ND), and low temperature drying using a 40℃ oven (LD). Methods: The physical properties, color stabilities during storage, and antioxidant activities of the three SP powders produced by applying the three different drying methods were investigated. Results: The physical properties and color values differed significantly using different cultivars and drying methods (p<0.05). Moisture content and swelling power were found to be the lowest in the FD powder and ND powder, respectively whereas the highest water binding capacity was found in the LD powder. Regardless of the cultivars used, ND powder had the highest color stability at the end of 30 days storage. Danjami SP powder was the most stable after 30 day storage; FD powder of Jinyulmi SP was stable for only 5 days, but the LD powder retained stability for 30 days. The Hogammi FD powder was found to be the most unstable. Natural drying was determined to be the best method for making SP powder, regardless of the cultivars. The antioxidant activities of all three cultivars were similar, with Danjami powder having maximum activity. Conclusion: Taken together, our results indicate that SP powder using natural drying has the most desirable antioxidant activity and color stability, which differs from the natural pigment present in sweet potato.
A Study on Marketing Communication Strategy Using Analysis of Interrelationships among Image-Based SNS Restaurant Information Characteristics, Consumers’ Attitude toward Information and Purchase Intention 이미지 기반 SNS 외식정보 특성, 외식 소비자의 정보 태도 및 구매의도 간의 관계 분석을 통한 마케팅 커뮤니케이션 전략 제안
남아영 Ayoung Nam , 안효빈 Hyobeen An , 윤지영 Jiyoung Yoon
A Study on Marketing Communication Strategy Using Analysis of Interrelationships among Image-Based SNS Restaurant Information Characteristics, Consumers’ Attitude toward Information and Purchase Intention 이미지 기반 SNS 외식정보 특성, 외식 소비자의 정보 태도 및 구매의도 간의 관계 분석을 통한 마케팅 커뮤니케이션 전략 제안
남아영 Ayoung Nam , 안효빈 Hyobeen An , 윤지영 Jiyoung Yoon
DOI:10.9724/kfcs.2020.36.2.178
Abstract
Purpose: The purpose of the study was to examine the association between image-based SNS restaurant information characteristics, consumers’ attitudes toward information and purchase intention to suggest a proper marketing communication strategy for the restaurant industry. Methods: The data was collected by an online survey for six days. Multiple regression analysis and stepwise regression analysis were mainly used to analyze the relationships of the variables with a total of 413 sets of responses. Results: All four of image-based SNS restaurant information characteristics had significantly positive effects on purchase intention (p<0.001). Information characteristics of sharing, usefulness, and conciseness had a positive effect on consumers’ sympathetic attitude (p<0.01). On the other hand, all four characteristics including reliability had an influence on opinion-leading attitude (p<0.05). Consumers’ both sympathetic and opinion-leading attitudes had positive effects on purchase intention and revealed partial mediating effects on the relationship between image-based SNS restaurant information characteristics and consumers’ purchase intention. Conclusion: As a result, consumers with sympathetic or opinion-leading attitudes may have an influence on the eWOM(Electronic word of mouth) effect, and especially the suggestion of consumers with opinion-leading attitude had the stronger influence on other consumers’ purchase behavior. In conclusion, information produced by consumers is considered more credible than the information offered by restaurants.
Key Words
image-based SNS, information characteristics, consumers’ attitude toward information, purchase intention
Effects of the Binding Syrup on the Sensory Characteristics and Acceptance of Chinese Students on the Sesame-Nut Mix Yeotgangjeong 결착용 시럽이 중국인 유학생의 깨-견과류 혼합 엿강정의 관능 특성 및 기호도에 미치는 영향
Effects of the Binding Syrup on the Sensory Characteristics and Acceptance of Chinese Students on the Sesame-Nut Mix Yeotgangjeong 결착용 시럽이 중국인 유학생의 깨-견과류 혼합 엿강정의 관능 특성 및 기호도에 미치는 영향
이경애 Kyong-ae Lee
DOI:10.9724/kfcs.2020.36.2.189
Abstract
Purpose: The sensory characteristics and consumer acceptance of the sesame-nut mix yeotgangjeong were evaluated with Chinese students studying in Korea. Methods: The sesame-nut mix yeotgangjeong was prepared using different binders : yeotgangjeong with rice syrup and sugar(YS1), starch syrup and sugar(YS2), and rice syrup, starch syrup, sugar and trehalose(YS3). The sensory characteristics of sesame-nut mix yeotgangjeong were evaluated with ten trained Chinese student panels. Eighty-two Chinese students participated in a consumer acceptance test with 7 hedonic scales. Results: A total of 16 sensory attributes were developed as descriptive terms. The hardness and crispness of YS3 were significantly higher than those of YS1 or YS2(p<0.05), while YS3 showed significantly lower crispness than YS1 and YS2(p<0.05). The Chinese students showed the highest overall acceptance on the YS3(p<0.05). Conclusion: These results suggested that sesame-nut mix yeotgangjeong prepared using a binder containing trehalose was particularly preferred by the Chinese students.
Effect of Green Tea Extract on Diabetic Dyslipidemia in Rats 녹차추출물이 흰쥐의 당뇨병성 이상지질혈증에 미치는 영향
신근수 Kun Soo Shin , 박평심 Pyoung Sim Park
DOI:10.9724/kfcs.2020.36.2.196
Abstract
Purpose: The purpose of this study was to evaluate the effect of green tea extract(GTE) on diabetic dyslipidemia in rats. Methods: The experimental group was divided into three groups, the none diabetic control (NC) group, the diabetes mellitus (DM) group, and the diabetes mellitus+GTE (DM+GTE) group. Diabetes mellitus was induced by high fat diet and low dose streptozotocin administration. GTE was dissolved in the drinking water at 0.2% concentration and it was orally administered for 16 weeks. The food and water intake were monitored on a daily basis, while the fasting blood glucose levels and body weight were measured weekly. After 16 weeks, the biochemical parameters were observed, and the gene expression levels of the lipid metabolism-related enzymes in the liver and soleus muscle of the rats were examined by RNA-seq method. Results: The GTE administration decreased the levels of fasting blood glucose in the diabetic groups (an average of 22%). Decreased levels of serum triglyceride (22%), total cholesterol (24%), and free fatty acid (23%) were observed in the DM+GTE group. The expression levels of hepatic acyl-CoA synthetase (Acsm2a) and the acyl-CoA synthetase family member 2 (Acsf2) genes were decreased whereas the expression levels of 5'-AMP-activated protein kinase catalytic subunit alpha-2 (Prkaa2), acyl-CoA desaturase 1 (Scd1) and acetyl-CoA carboxylase alpha (Acaca) were increased in the livers of DM+GTE group. Conclusion: These results suggest that GTE are effective in alleviating dyslipidemia caused by diabetes mellitus, and the increased expression of Prkaa2 and Acaca in liver tissues by GTE is considered to be a factor in improving diabetic dyslipidemia.
Key Words
diabetes mellitus, green tea extract, dyslipidemia
Quality Characteristics of Gluten-free Rice Batter with Addition of Transglutaminase according to Manufacturing Process 트랜스글루타미나아제의 첨가량 및 제조공정에 따른 글루텐 프리 쌀 반죽의 품질 특성 연구
구수경 Su-kyung Ku , 용해인 Hae In Yong , 김태경 Tae-kyung Kim , 장혜원 Hae Won Jang , 성정민 Jung-min Sung , 박종대 Jong-dae Park , 최윤상 Yun-sang Choi
Quality Characteristics of Gluten-free Rice Batter with Addition of Transglutaminase according to Manufacturing Process 트랜스글루타미나아제의 첨가량 및 제조공정에 따른 글루텐 프리 쌀 반죽의 품질 특성 연구
구수경 Su-kyung Ku , 용해인 Hae In Yong , 김태경 Tae-kyung Kim , 장혜원 Hae Won Jang , 성정민 Jung-min Sung , 박종대 Jong-dae Park , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2020.36.2.205
Abstract
Purpose: This study was conducted to examine the effectiveness of transglutaminase (TG) addition and the manufacturing process at improving the quality characteristics of rice batter. Methods: Quality characteristics of rice batter and bread added with TG (1%, 2%) according to manufacturing process (incubated after batter preparation, incubated after mixing the premix) were investigated based on pH, moisture content, cooking loss, specific volume, texture profile analysis, and apparent viscosity. Results: Regarding their effects on rice bread properties, rice bread added with TG had a higher specific volume and moisture content than the control. Specific volume was highest in the control (wheat flour), whereas T3 (2% transglutaminase and incubated after batter preparation) showed no significant difference from the control. The apparent viscosities of batters and springiness were not significantly different from the control (wheat flour) according to transglutaminase addition, and there was no difference in transglutaminase addition and manufacturing process. Conclusion: Therefore, the results of this study confirm quality improvement due to increased apparent viscosity and specific volume according to the addition of 2% transglutaminase and incubation after batter preparation.
Key Words
gluten-free, transglutaminase, rice batter, specific volume, apparent viscosity
