Gel-forming Ability and Hardness of Animal and Plant Protein Gels at Various Concentrations for Developing Senior-friendly Jelly Foods 고령친화형 젤리푸드 개발을 위한 동 · 식물성 단백질의 농도별 젤 형성능 및 경도
구태완 Tae-wan Gu , 송동헌 Dong-heon Song , 노신우 Sin-woo Noh , 함윤경 Youn-kyung Ham , 김현욱 Hyun-wook Kim
Gel-forming Ability and Hardness of Animal and Plant Protein Gels at Various Concentrations for Developing Senior-friendly Jelly Foods 고령친화형 젤리푸드 개발을 위한 동 · 식물성 단백질의 농도별 젤 형성능 및 경도
구태완 Tae-wan Gu , 송동헌 Dong-heon Song , 노신우 Sin-woo Noh , 함윤경 Youn-kyung Ham , 김현욱 Hyun-wook Kim
DOI:10.9724/kfcs.2020.36.4.305
Abstract
Purpose: This study was performed to evaluate the physicochemical properties of animal and plant heat-induced protein gels. The obtained results could serve as a fundamental database for future development of high-protein senior-friendly jelly foods. Methods: A total of nine food protein powders were used to manufacture heat-induced gels: pork skin gelatin, porcine myofibrillar protein, blood plasma protein, casein, whey protein concentrate, egg white protein, concentrated soy protein, isolated soy protein, and pea protein. The protein powders were mixed with distilled water at concentrations ranging from 6-20% (w/w), at 2% intervals. Mixtures were heated in a 90℃ water-bath for 30 min, at a heating rate of 3.80℃/min. The pH, moisture content, and protein content of the protein powders were determined, and the gel-forming ability, cooking yield, and hardness of the heat-induced protein gels were evaluated. Results: Gel formation was observed at all concentrations (6-20%, w/w) for pork skin gelatin, blood plasma protein, and egg white protein, whereas whey protein concentrate, concentrated soy protein, and isolated soy protein required over 10% (w/w) protein concentration for attaining heat-induced gels. The cooking yield of various proteins was over 96% for all concentrations examined, except porcine myofibrillar protein and casein. A dose-dependent increase was observed for hardness of the heat-induced protein gels, wherein proteins (excluding casein) showed linear regression between hardness and protein concentration (R2 > 0.9). Based on the regression equations, we predicted the protein concentrations corresponding to texture grades of Korea senior-friendly food standard. Conclusion: Whey protein concentrate and egg white protein presented higher protein content and cooking yield compared to other protein powders, and were therefore potentially useful ingredients for producing senior-friendly jelly foods. Further studies are required to develop the processing technique, for manufacturing soft hardness along with high protein concentration in jelly foods.
Key Words
gel forming ability, hardness, texture control, whey protein, egg white protein
Physicochemical Characterization of Jerusalem Artichoke Dried in Different Colors 색깔과 건조방법이 다른 돼지감자의 이화학적 특성
서정민 Jeong Min Seo , 김도희 Do Hee Kim , 강명화 Myung Hwa Kang
Physicochemical Characterization of Jerusalem Artichoke Dried in Different Colors 색깔과 건조방법이 다른 돼지감자의 이화학적 특성
서정민 Jeong Min Seo , 김도희 Do Hee Kim , 강명화 Myung Hwa Kang
DOI:10.9724/kfcs.2020.36.4.313
Abstract
Purpose: The purpose of this study was invested to study the physicochemical properties according to the pre-treatment method of Jerusalem Artichokes of different colors and use them as basic data for post-harvest management. Methods: Hot air drying(WHA: White Hot Air and PHA: Purple Hot Air) and freeze drying(WFD: White Freeze Dry and PFD: Purple Freeze Dry) preprocessed Artichokes of different colors were examined for Proximate compositions, Hydrogen exponent, Sugar content, Salinity, Total sugar content, Reducing sugar content, Anthocyanin content, Color index, Mineral content. Results: Moisture content was no significant difference between the sample, but the crude protein and the crude fat contents were higher in the WHA, the crude ash content was higher in the WFD, the carbohydrate contents were higher in the PHA. pH was generally neutral with pH 6-7, PFD and WHA was significantly higher. The sugar content were no significant difference between the all samples, represented 20-21 °Brix. The salinity represented all with 19%, PFD was significantly higher. The total sugar content and the reducing sugar content each contained about 890 mg/g, 126 mg/g. No significant difference between the all samples. The anthocyanin content was significantly higher in WHA, PFD. The color index was significantly higher in PHA, WFD at L-value, PFD at a-value, WHA, PFD at b-value. Minerals were high in the order of K, Mg, Ca, Fe, Zn, Cu, Mn, regardless of the drying method and color of Jerusalem Artichoke. Ca, Mn, Zn contents were higher in PFD, K, Mg, Cu contents were higher in PHA, which had more minerals in purple Jerusalem Artichoke than white Jerusalem Artichoke. but Zn was higher in white Jerusalem Artichoke. Conclusion: Based on the results of this study, it's suggested that the WHA and the PFD are suitable for the quality characteristics.
Key Words
Physicochemical property, Chemical composition, Different dry method, Jerusalem Artichoke
Quality Characteristics of Batter Type Cakes According to Different Mixing Methods 반죽형 케이크의 믹싱 방법에 따른 품질 특성
Quality Characteristics of Batter Type Cakes According to Different Mixing Methods 반죽형 케이크의 믹싱 방법에 따른 품질 특성
진지아 Ji Aa Jin , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2020.36.4.322
Abstract
Purpose: This study examined the baking quality, quality characteristics, and acceptance of yellow layer cake as a model of batter type cakes according to different mixing methods. Methods: Yellow layer cakes were manufactured using different mixing methods: the single stage method (S), creaming method (C), blending method (B1), and modified blending method (B2). The specific gravity and microscopic observations were used to investigate the condition of batters. The quality characteristics of the yellow layer cake samples were determined by the volume, specific volume, baking quality, texture analysis, staling property, and acceptance. Results: Observations of the batter condition with the specific gravity and microscopic photographs revealed that S to capture the least amount of air while B1 captured the most (p<0.001). The volume of cakes was the highest in C and lowest in S (p<0.01). S also showed the lowest specific volume (p<0.05) and volume index (p<0.001). Although the batter captured the most air, B1 showed a smaller volume than C. B2 showed a high volume similar to C. S showed significantly higher hardness and chewiness than other samples (p<0.001). Springiness was the lowest in S and highest in C (p<0.05). B2 showed the highest acceptance of taste (p<0.05), texture (p<0.05), and overall acceptance (p<0.01). After storage for 5 days, C and B2 showed low staling rates (p<0.001). Conclusion: The cake made by blending method with longer mixing time showed a higher volume, low staling rate, and high acceptance in taste, texture, and overall acceptance.
Study on the Quality Characteristics of Emulsion Sausage using Egg shell and Carrot as alternatives for Phosphate 난각과 당근 첨가에 따른 인산염 대체 소시지 품질특성 연구
이안수 An-su Lee , 용해인 Hae In Yong , 구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 성정민 Jung-min Sung , 박종대 Jong-dae Park , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2020.36.4.331
Abstract
Purpose: This study investigated quality characteristics of emulsion sausages after applying egg shell and carrot as an alternative for phosphate. Methods: Emulsion sausages were manufactured by adding different concentrations of egg shell (0.3% and 0.5%) and carrot (0% and 1.0%). Quality characteristics such as apparent viscosity, cooking loss, emulsion stability, pH, color, water holding capacity, proximate composition, and textural properties were subsequently examined, as compared to control groups (con (-) without phosphate, and con (+) with 0.15% phosphate). Results: Addition of egg shell and carrot resulted in increased pH value of emulsion sausages. Carrots also imparted significant effect on the color values of cooked emulsion sausages (lightness and redness were reduced, and yellowness was increased). Decreased moisture content was obtained with addition of egg shells, but carrots were helpful in increasing the moisture content. No significant differences were determined for crude protein and fat contents in controls as well as treatment groups. However, addition of carrot and egg shell had positive effects on ash contents. Although con (+) had the highest values for hardness, cohesiveness, gumminess, and chewiness, addition of egg shell and carrot enhanced the aforementioned values. Supplementation with egg shell and carrot also resulted in increased water holding capacity and viscosity, and were effective in reducing the cooking loss of emulsion sausages. Conclusion: Results of our study indicate that adding egg shell and carrot to emulsion sausages improves the quality characteristics such as water holding capacity and total fluid separation. We therefore propose that egg shells and carrots are worthy additives to improve the quality of emulsion sausages.
Effect of the pH on the Lipid Photo-oxidation of Soybean Oil Emulsion With Added Samnamul (Aruncus dioicus) Extract 삼나물 추출물이 첨가된 콩기름 에멀션의 광산화에 대한 pH의 영향
Effect of the pH on the Lipid Photo-oxidation of Soybean Oil Emulsion With Added Samnamul (Aruncus dioicus) Extract 삼나물 추출물이 첨가된 콩기름 에멀션의 광산화에 대한 pH의 영향
송애림 Aerim Song , 최은옥 Eunok Choe
DOI:10.9724/kfcs.2020.36.4.341
Abstract
Purpose: This study was conducted to assess the pH effects of a soybean oil-in-water emulsion(4:6, w/w) with added samnamul(Aruncus dioicus) extracts on the chlorophyll-photosensitized oxidation of the emulsion lipids. Methods: Emulsions consisted of tocopherol-stripped soybean oil and citrate buffer(pH 2.6, 4.0, 6.0, and 7.0) with the addition of samnamul extract(400 mg/kg) and chlorophyll a(6 mg/kg), and were oxidized under 2,600 lux light at 5℃. The lipid oxidation of emulsions was evaluated based on the headspace oxygen consumption and hydroperoxide contents. Contents of chlorophyll and polyphenols were determined by HPLC and spectrophotometry. Results: The oxygen consumption and hydroperoxide production were faster in the emulsion at pH 2.6 or 4.0 than at pH 6.0 or 7.0; however, the opposite results were observed in the polyphenol degradation. The residual chlorophyll contents were higher in the emulsion at pH 6.0 or 7.0. Conclusions: The photo-oxidative stability of the soybean oil emulsion with the added samnamul extract was higher at a neutral pH than an acidic pH, which could be related to higher chemical quenching of polyphenols derived from the samnamul extract on the singlet oxygen at the neutral pH.
Comparison of Quality Characteristics of Commercial Dry Noodles Made of Imported Wheat and Korean Domestic Wheat 수입밀과 국산밀로 제조한 시판 소면의 품질 특성 비교
서예리 Yeri Seo , 문유진 Yujin Moon , 조혜진 Hyejin Cho , 권미라 Meera Kweon
DOI:10.9724/kfcs.2020.36.4.348
Abstract
Purpose: The quality characteristics of commercial dry noodles made of imported wheat and Korean domestic wheat were compared. Methods: Two groups of dry noodles (one was four different noodles manufactured with Korean wheat and the other was five different noodles with imported wheat) were used in the study. The physicochemical properties and quality of the dry noodles as well as the texture characteristics of the cooked noodles were analyzed by instrumental and sensory evaluation. Results: The physicochemical properties of dry noodles were not significantly different between the groups, except for the damaged starch content. Dried noodles made of Korean wheat showed relatively high damaged starch content, which correlated with the high turbidity of the cooking water. Although the color of dried noodles was not significantly different between the two groups, the brightness of dried noodles produced from domestic wheat was slightly dark in the sensory evaluation. However, there was no significant difference in the overall preference of cooked noodles between the two groups. Conclusion: It was confirmed that wheat origin, such as Korean or imported wheat, did not significantly affect the perceived quality of commercial dry noodles. As formulation and processing procedures are more likely to impact noodle quality, dry noodle products of excellent quality can be produced with Korean domestic wheat.
Comparison of Physicochemical Properties of Starches Prepared from Sweet Pumpkin, Chestnut, and Mealy Sweet Potato 밤호박과 밤 및 밤고구마 전분의 이화학적 특성 비교
김재숙 Jae Suk Kim , 이주리 Jooree Lee , 신말식 Malshick Shin
DOI:10.9724/kfcs.2020.36.4.357
Abstract
Purpose: The physicochemical and pasting properties of sweet pumpkin starch were compared with those of chestnut and mealy sweet potato starches. Methods: The apparent amylose contents, physical properties, morphology, crystallinity, and gelatinization properties were measured using a rapid visco-analyzer and differential scanning calorimetry. Results: The apparent amylose contents of the three starches were above 28%, and the swelling power and solubility at 80℃ of sweet pumpkin starch were the lowest. The chestnut starch granules were oval, round, and ellipsoidal, but the sweet pumpkin starch granules were irregular, spherical, polyhedral, and dome-shaped with indentation. The crystallinityof sweet pumpkin, chestnut, and sweet potato starches were B, Cb, and Ca type, respectively. The sweet pumpkin starch pasting behaviors were the highest in the through, final, and setback viscosities, but the lowest in the breakdown viscosity. The onset temperature and gelatinization enthalpy of the sweet pumpkin starch were the highest, but the range of gelatinization temperatures was the lowest. Conclusions: From these results, the physical and pasting properties of the three starches differed according to the species. The pumpkin starch could be a novel biomaterial because it had the lowest swelling power and solubility, as well as gel-forming power with the highest final and setback viscosities.
Effects of Burdock(Arctium lappa L.) Flour Addition to the Dough on the Quality Characteristics and Lipid Oxidation of Cookie 우엉가루 첨가가 쿠키의 품질 특성 및 지방 산화에 미치는 영향
Effects of Burdock(Arctium lappa L.) Flour Addition to the Dough on the Quality Characteristics and Lipid Oxidation of Cookie 우엉가루 첨가가 쿠키의 품질 특성 및 지방 산화에 미치는 영향
이윤진 Yoon-jin Lee , 이경애 Kyong-ae Lee
DOI:10.9724/kfcs.2020.36.4.365
Abstract
Purpose: This study investigated the quality characteristics and lipid oxidation of cookie with burdock(Arctium lappa L.) flour. Methods: Cookie samples were prepared by partially replacing wheat flour with burdock flour. They were stored 40℃ for 30 days. pH, density and moisture content of dough were examined with spread factor, loss rate as well as lipid oxidation of cookie. Lipid oxidation was analyzed based on TBA and p-anisidine values. Results: The addition of burdock flour caused a decrease in spread factor, loss rate and an increase in hardness of cookie. Color determination demonstrated that cookie samples with burdock flour had lower L value and higher a value than the control cookie, indicating that they had darker and more reddish color. Lipid oxidation during storage was higher in the control cookie without burdock flour than in cookie containing it. Conclusion: The addition of burdock flour to the cookie dough improved the lipid oxidation stability during storage.
Key Words
burdock flour, cookie, lipid oxidation
Effect of Eating out Information Searching Methods on the Selection Attributes at Fast-Food Restaurants - Focus on University students in Busan Area - 패스트푸드 레스토랑 고객의 정보탐색방법이 선택속성에 미치는 영향 - 부산지역 대학생을 대상으로 -
Effect of Eating out Information Searching Methods on the Selection Attributes at Fast-Food Restaurants - Focus on University students in Busan Area - 패스트푸드 레스토랑 고객의 정보탐색방법이 선택속성에 미치는 영향 - 부산지역 대학생을 대상으로 -
윤태환 Tae-hwan Yoon
DOI:10.9724/kfcs.2020.36.4.373
Abstract
Purpose: This study examined the effect of eating out information searching methods on the selection attributes of university students who visit fast-food restaurants in the Busan area. Methods: This research adopted frequency analysis, factor analysis, reliability analysis, and multi regression analysis to analyze the data using the SPSS 19.0 program. Results: Word of mouth had a positive(+) influence on all attributes. Internet mail and SNS advertisements had a positive influence on ‘food’ (p<0.001), ‘accessibility’ (p<0.001) and ‘atmosphere’ (p<0.05). Flyer and print outs influenced ‘food’ (p<0.001) and ‘accessibility’ (p<0.001). Television advertisements affected ‘food’ (p<0.001) and ‘atmosphere’ (p<0.005). Newspaper and magazine influenced ‘food’ (p<0.05) and ‘atmosphere’ (p<0.005). Conclusion: The information searching methods had a significant influence on the selection attributes. In particular, word of mouth and advertisements through the internet and SNS were popular among university students’ information searching methods. As a result, food-service corporations need to ameliorate the weak effectiveness of advertisements and improve the efficiency of marketing tools regarding word of mouth through the internet and SNS, especially human resources.
Key Words
Information searching method, Selection attributes, Fast-food restaurant
A Study on the Dietary Status among Elderly Residents in Senior Citizen’s Center Using Nutrition Quotient for Elderly 영양지수를 이용한 경로당 노인의 식생활 실태 연구
A Study on the Dietary Status among Elderly Residents in Senior Citizen’s Center Using Nutrition Quotient for Elderly 영양지수를 이용한 경로당 노인의 식생활 실태 연구
김도희 Do Hee Kim , 민성희 Sung Hee Min
DOI:10.9724/kfcs.2020.36.4.382
Abstract
Purpose: This study examined the food behavior and nutritional status of the elderly using the nutrition quotient for the elderly to provide information on nutrition education. Method: The subjects were 81 elderly people in Jecheon city using a community center for the elderly in Jecheon city. The survey was conducted by the subject completing a questionnaire. Result: The average NQ score of the subjects was 53.89, which was a medium low grade. The mean score for the balance factor was medium high grade, whereas the mean scores for diversity, moderation, and dietary behavior were medium low grade. The moderation factor between males and females were significantly different regarding the balance factor in the BMI group. The NQ scores and diversity factor showed significant differences in family members. Conclusion: According to the results of the evaluation by NQ, the subjects require proper guide and management to control their eating behavior. Continual and customized nutritional education for the elderly will be needed to improve and maintain their nutritional status.
An Assessment of Food Hygiene Management and Airborne Microbial Contamination of Restaurants in Jeju Based Hotels 제주 지역 호텔 내 일반음식점의 식품위생 관리실태 조사 및 미생물학적 오염도 평가
서미래 Mi-rae Seo , 김민수 Min-soo Kim , 박은진 Eun-jin Park
An Assessment of Food Hygiene Management and Airborne Microbial Contamination of Restaurants in Jeju Based Hotels 제주 지역 호텔 내 일반음식점의 식품위생 관리실태 조사 및 미생물학적 오염도 평가
서미래 Mi-rae Seo , 김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2020.36.4.392
Abstract
Purpose: This study evaluated the hygiene management of chefs working in 16 hotel restaurants located in Jeju using a questionnaire survey. Hygience conditions of kitchen facilities were examined by applying microbiological assays. Methods: A survey was conducted from Feb 7th to Feb 28th, 2020, enrolling 16 general restaurants located in Jeju Island hotels. Bacterial and fungal loads on the surfaces of worker’s hands, knives, cutting boards, and refrigerator handles were evaluated using an ATP luminometer. Moreover, the number of airborne bacteria and fungi was measured before and after cooking. Results: Most subjects (98.1%, n=157) had completed their hygiene education, and 67.5% had received hygiene education more than six times per year. Our survey results also revealed differences in the actual condition of hygiene management with respect to the cooking experience and possession of a license, where higher performance was determined for cooks with less than 6 years of cooking experience and subjects possessing a license. Variable ATP values were obtained, which were highly dependent on prevalent conditions in the kitchens: 70.9% [3,467 RLU (78∼83,127)] worker's hands, 52.1% [1,875 RLU (7∼37,493)] cutting boards, 60.5% [507 RLU (2∼2,973)] knives, and 2.1% [3,435 RLU (89∼33,276)] refrigerator handles were showed acceptable hygiene standards. While number of airborne bacteria detected was below the legal hygiene level in all kitchens both before and after cooking, the number of fungi was below the legal hygiene level (10.0 CFU per plate) in all but two kitchens (11.0 and 12.7 CFU per plate). Conclusion: These results indicate that hygiene education is not strongly associated with results of microbiological tests of a kitchen, and additional hygiene education needs to be imparted to achieve improving the outcomes in kitchen hygiene and sanitation.
Key Words
hotel chef, Jeju, hygiene education, hygiene management, ATP luminometer, airborne bacteria
