Quality Characteristics of Hempseed (Cannabis sativa L.) Tofu 햄프씨드(Cannabis sativa L.) 두부의 품질특성
김다혜 Dahye Kim , 박혜영 Hyeyoung Park , 정해림 Haerim Jeong , 조인희 In Hee Cho
DOI:10.9724/kfcs.2020.36.5.405
Abstract
Purpose: Hempseed-tofu was prepared, and its qualities were compared with commercial soybean-tofu. Methods: The coagulant content for hempseed-tofu was optimized by an affective test and color and texture properties. The 50% inhibitory concentration (IC50) value, free amino acids, and fatty acids of hempseed-tofu were analyzed. Results: The color (L, 87.63; a, -0.25; and b, 12.27) and texture properties of hempseed-tofu were similar to those in commercial soybean-tofu. Hempseed-tofu has slight greenness and more hardness (499.33 g) compared to commercial soybean-tofu. The IC50 value of hempseed-tofu was lower than that in commercial soybean-tofu (p<0.05), and the antioxidant activity was higher. In addition, the profiles of free amino acids and fatty acids were similar to those in commercial soybean-tofu. In particular, γ-linolenic acid was detected only in hempseed-tofu. The content of α-linolenic acid, a representative omega-3 fatty acid of hempseed, was approximately five times higher in hempseed-tofu than in commercial soybean-tofu. Conclusion: Hempseed-tofu was developed in this study and could be a good senior-friendly food by having affective satisfaction and physiological activity.
Quality Characteristics of White Pan Bread Added with Dextrinized Flour 호정화 밀가루를 첨가한 식빵의 품질 특성
송태협 Tae Hyeop Song , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2020.36.5.416
Abstract
Purpose: This study evaluated the quality characteristics of white pan bread added with dextrinized flour. Methods: Instead of the strong flour being used in bread dough, 0%(CON) 5%(DF5), 10%(DF10) 20%(DF20) and 30%(DF30) dextrinized flour were added to prepare four types of bread samples added with dextrinized flour. Dough's fermentation rate, baking loss rate, specific volume, Huntercolor values, texture profile analysis, and consumer acceptance of the samples were determined. In addition, the change in the hardness of the bread during two days of storage at 22℃ was measured to examine the staling property. Results: The fermentation rate of the dough was significantly different at 60 and 90 minutes. DF10 had the highest fermentation rate at 60 and 90 minutes of fermentation. The baking loss of bread tended to decrease with the addition of DF. The lightness(L) of bread crumbs decreased with increasing amount of DF, while the redness(a) and yellowness(b) increased. The hardness of 20% and 30% DFB was significantly higher (p <0.001). On the other hand there was no difference with DF contents of less than 10%. An acceptance test by 40 consumers resulted that the DF10 showed significantly highest scores in appearance, odor and taste(p＜0.001). During storage for two days, the increase in storage was low with CON, DF5, and DF10, which were classified into the same cluster. Conclusion: DF10 was the most suitable addition in terms of bread quality, acceptance and storage of samples.
Key Words
dextrinized four, white pan bread, quality characteristic, sensory acceptance
Quality Characteristics of Long Term Stored Rice Flour by High Pressure Heat Treatment 고압열처리에 따른 재고미 쌀가루의 이화학적 특성
Quality Characteristics of Long Term Stored Rice Flour by High Pressure Heat Treatment 고압열처리에 따른 재고미 쌀가루의 이화학적 특성
정미순 Mi-sun Jung , 최옥자 Ok-ja Choi
DOI:10.9724/kfcs.2020.36.5.424
Abstract
Purpose: This study was to investigate physicochemical properties of long term stored 4 varieties rice (Saenuri, Saeilmi, Sindongjin and Hwanggeumnuri) flours by high pressure heat treatment. Method: After polishing the long term stored rice, it was dry-milled and treated as high pressure heat condition in moisture content 9.14-9.32%, 0.1034 MPa, at 121℃ for 15 min. Results: Moisture content and amylose content of long term stored rice flours were 9.14-9.32%, 20.80-22.40% respectively. Hunter's color value of long term stored rice flours showed that the L and a values decreased but the b values increased after high pressure heat treatment. In terms of the swelling power and solubility of long term stored rice flours, the swelling power was increased while the solubility was decreasing at 50-60℃. Also it was increased at 80-90℃ after high pressure heat treatment. X-ray diffraction patterns and relative crystallinity of long term stored rice flours, all samples showed the characteristics of the shape A and the relative crystallization was increased after high pressure heat treatment. As a result of measuring the amylogram properties of long term stored rice flours, initial pasting temperature, temp. at maximum viscosity, viscosity at 95℃ after 15 min, viscosity at 50℃ and setback increased, but breakdown decreased. Analyzing gelatinization properties of long term stored rice flours with differential scanning calorimeters indicated that after high pressure heat treatment, gelatinization temperature range has widened and gelatinization enthalpy (ΔH) increased. Conclusion: Long term stored rice flour by high heat treatment increased the initial pasting temperature, temp. at maximum viscosity, viscosity at 95℃ after 15 min, viscosity at 50℃, setback, relative crystallinity and gelatinization enthalpy (ΔH) were increased, but the breakdown was decreased.
Key Words
long term storage, rice flour, high pressure heat treatment, physicochemical property
Formation of Amylose-Lipid Complex of the Starches from High Amylose Rice Cultivars by Addition of Saturated Fatty Acids 포화지방산 첨가에 의한 고아밀로스 쌀 전분의 아밀로스-지질 복합체 형성 특성
Formation of Amylose-Lipid Complex of the Starches from High Amylose Rice Cultivars by Addition of Saturated Fatty Acids 포화지방산 첨가에 의한 고아밀로스 쌀 전분의 아밀로스-지질 복합체 형성 특성
김소진 Sojin Kim , 권미라 Meera Kweon
DOI:10.9724/kfcs.2020.36.5.436
Abstract
Purpose: The amylose-lipid complex formation of rice starches from high amylose cultivars was investigated using different saturated fatty acids. Methods: Rice starches from two cultivars (Saegoami and Saemimyeon) were analyzed for thermal characteristics, amylose-lipid complex formation with the addition of three different saturated fatty acids (myristic, palmitic, and stearic acid) using differential scanning calorimeter (DSC), rapid viscoanalyzer (RVA) and X-ray diffractometer. Results: DSC results showed that the melting enthalpy of the amylose-lipid (AM-L) complex of Saegoami starch was much greater than that of Saemimyeon starch with the addition of three fatty acids. The enthalpy of the complex was increased with increasing fatty acid concentration. RVA results showed that the change in the pasting pattern of Saegoami was more significant than that of Saemimyeon. Among the fatty acids, myristic acid was more effective in amylose-lipid complex formation. X-ray diffraction of the starches showed a change from the A-type to V-type after adding fatty acids. Conclusion: Fatty acids affect the thermal behavior of high amylose rice starches significantly by forming an amylose-lipid complex. Saegoami, compared to Saemimyeon, was a more effective source for amylose-lipid complex formation, which may utilize for enhancing type 5 RS.
Key Words
high amylose, rice starch, fatty acid, amylose-lipid complex formation
Analysis of Carotenoids and Chlorophylls and α-Glucosidase Inhibitory Activity of Green Peppers (Capsicum annuum L., var. Dang-jo and Mi-in) 풋고추(Capsicum annuum L.) 품종인 당조고추와 미인고추의 카로티노이드와 클로로필 함량 및 α-Glucosidase 억제 효과
계유빈 Youbin Kye , 김재철 Jaecheol Kim , 황금택 Keum Taek Hwang , 안철근 Chul Geon An , 김선아 Suna Kim
Analysis of Carotenoids and Chlorophylls and α-Glucosidase Inhibitory Activity of Green Peppers (Capsicum annuum L., var. Dang-jo and Mi-in) 풋고추(Capsicum annuum L.) 품종인 당조고추와 미인고추의 카로티노이드와 클로로필 함량 및 α-Glucosidase 억제 효과
계유빈 Youbin Kye , 김재철 Jaecheol Kim , 황금택 Keum Taek Hwang , 안철근 Chul Geon An , 김선아 Suna Kim
DOI:10.9724/kfcs.2020.36.5.446
Abstract
Purpose: The objectives of this study were to determine carotenoids, chlorophylls, capsaicinoids, capsinoids, tocopherols, polyphenols, flavonoids, free sugars, and organic acids in fresh green peppers (Dang-jo pepper (DJP) and Mi-in pepper (MIP)) and to evaluate their antioxidant activities and α-glucosidase inhibitory activity. Methods: Eleven kinds of carotenoids and other compounds in green peppers were analyzed by UPLC and HPLC, respectively. Antioxidant activities of green peppers were measured by DPPH and ABTS radical scavenging activities, and antidiabetic activity was measured by α-glucosidase inhibitory activity. Results: Seven kinds of carotenoids were detected, and lutein was 13 times more in DJP (26.2±3.6 mg/100 g db) than in MIP (1.97±0.25 mg/100 g db). In contrast, chlorophyll a and b were higher in MIP (217±4 and 64.9±1.3 mg/100 g db, respectively) than in DJP (9.70±0.09 and 2.10±0.07 mg/100 g db, respectively). Capsaicin was detected in small amounts in both green peppers. Dihydrocapsiate was detected only in DJP. α -Tocopherol was the most abundant among tocopherols in green peppers. DJP contained more sucrose and organic acids than MIP. DJP had higher antioxidant activities and lower α-glucosidase inhibitory activity than MIP. Conclusion: DJP and MIP showed great nutritional and functional values including an abundance of phytochemicals with health benefits in a diet.
Key Words
green pepper, carotenoid, chlorophyll, antioxidant activity, α-glucosidase inhibitory activity
Changes of Color Stabilities of Sweet Pumpkin Powder Prepared by Different Drying Methods and Quality Characteristics of Rice Cupcakes Added with Them 건조 방법을 달리하여 제조한 밤호박 가루의 색 안정성과 이를 첨가한 쌀 컵케이크의 품질 특성
김재숙 Jae Suk Kim , 이주리 Jooree Lee , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
Changes of Color Stabilities of Sweet Pumpkin Powder Prepared by Different Drying Methods and Quality Characteristics of Rice Cupcakes Added with Them 건조 방법을 달리하여 제조한 밤호박 가루의 색 안정성과 이를 첨가한 쌀 컵케이크의 품질 특성
김재숙 Jae Suk Kim , 이주리 Jooree Lee , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
DOI:10.9724/kfcs.2020.36.5.455
Abstract
Purpose: Sweet pumpkin powders (SPPs) were prepared from three different domestic pumpkins, Boujang, Candy, and Dalcomi, and the color stabilities of the SPPs and quality characteristics of rice cupcake containing 10% SPPs were investigated to apply SPP for developing new products. Methods: This study examined the color stabilities of the SPPs prepared by natural drying (ND) and freeze-drying (FD) using sweet pumpkin fruits harvested after two weeks and the quality characteristics of rice cupcakes prepared from Saecheongmoo rice flour with 10% three different SPPs. The water-binding capacities and pasting properties of rice flours with SPPs, specific volume, morphology, color values of crust and crumb, and textural properties of rice cupcakes with SPPs were investigated. Results: The color stability due to carotenoids of SPP by different drying methods was higher by freeze-drying than by natural drying, and that of freeze-dried Candy powder was the highest during storage. The water-binding capacities of rice flour with natural dried SPPs were higher than those of rice flours with freeze-dried SPPs. The peak viscosities of the Dalcomi powder-added rice flours were highest, but the final and setback viscosities of rice flours with freeze-dried SPPs were lower than those of the others. The rice cupcakes with freeze-dried SPPs increased the specific volume but decreased the hardness and chewiness. Conclusion: Although the addition of freeze dried SPPs improved the quality characteristics of rice cupcakes, further studies on the composition, pigment, cellular structure and changes after heating sweet pumpkin fruits will be needed.
Properties of Vinegars with Different Mixing Ratio of Barley and Berry Wines 흑보리 막걸리와 베리류 와인의 혼합비율에 따른 식초의 특성
정소희 So-hee Jeong , 변보영 Bo-young Byun , 박희전 Hee-jeon Park , 박철수 Chul Su Park , 송지영 Ji-young Song
DOI:10.9724/kfcs.2020.36.5.464
Abstract
Purpose: This study examined acetic acid fermentation in a mixture of barley and berries and the characteristics of alcohols and vinegars produced from black barley, aronia and black raspberry. Methods: The physicochemical properties, organic acids, polyphenol contents, and antioxidant activity of black barley makgeolli, aronia wine, black raspberry wine, and vinegar produced from their mixture were analyzed. Results: The alcohol contents of black barley makgeolli, aronia wine and black raspberry wine were 6.4%, 12.94%, and 14.77%, respectively, after alcohol fermentation for 14 days. The acidity of vinegar fermented from black barley and black raspberry alcohol mixture(BB) was higher than that of a black barley and aronia mixture(BA), but the addition of black barley makgeolli accelerated the acetic acid fermentation of aronia wine. The organic acids of BA and BB were acetic acid, fumaric acid, citric acid, malic acid, shikimic acid, and quinic acid. The total phenol contents and antioxidant activities of BA and BB increased with increasing concentration aronia and black raspberry wine. Conclusion: The addition of black barley makgeolli increased the production of acetic acid in aronia vinegar. Mixing black barley and berries might be beneficial for vinegar production, reducing the production time, and improving functionality.
Key Words
black barley, aronia, black raspberry, acetic acid fermentation, vinegar, antioxidant activity
Effect of Heat-Moisture Treatment Conditions on the Functional Properties of Potato Starch 수분열처리 조건이 감자 전분의 기능적 성질에 미치는 효과
Purpose: The effects of heat-moisture treatment on the functional properties of potato starch were investigated. Methods: The apparent amylose content, morphology, crystallinity, gelatinization properties and in vitro starch digestibility were measured using a rapid visco-analyzer and differential scanning calorimetry. Result: The apparent amylose content decreased after the HMT. HMT did not change the size and shape of the potato starch granules, while cracks and dents were found on the surface. The X-ray diffraction pattern showed a shift in the peaks from B- to A-type or C-type by HMT. The treated starches had a higher pasting temperature and lower viscosity. HMT increased the gelatinization temperature and reduced the gelatinization enthalpy. The starch digestibility was measured using the Englyst HN method, and the RDS and SDS contents were higher than that of native starch. Conclusion: The functional characteristics of potato starch were significantly affected by the HMT.
Quality Characteristics and Antioxidant Activities of Fresh Noodles Formulated with the Blend of Korean Domestic Wheat Flour and Pre-treated Purple-colored Wheat Bran 전처리한 자색 밀기울을 국산밀가루에 혼합하여 제조한 생면의 제조적성 및 항산화활성
Quality Characteristics and Antioxidant Activities of Fresh Noodles Formulated with the Blend of Korean Domestic Wheat Flour and Pre-treated Purple-colored Wheat Bran 전처리한 자색 밀기울을 국산밀가루에 혼합하여 제조한 생면의 제조적성 및 항산화활성
박규나 Gyu Na Park , 조혜진 Hejin Cho , 권미라 Meera Kweon
DOI:10.9724/kfcs.2020.36.5.482
Abstract
Purpose: This study aimed to explore the noodle-making performance of Korean domestic wheat flour blend with pre-treated purple-colored wheat (Ariheuk) bran and its antioxidant activities. Methods: The quality of the blend of Korean domestic wheat flour and purple-colored wheat bran was analyzed by solvent retention capacity (SRC). Bran was pre-treated by hydration and autoclaving. Dough mixing property of the flour blend with pre-treated bran was determined by a mixograph. Noodle made with the blend and antioxidant activity of cooking water after boiling the noodle was measured. Results: SRC data showed that the water and sodium carbonate SRC values of the blend increased with increasing the blending ratio of bran. Mixograms exhibited the increased bandwidth after reaching a peak for the blend with hydrated bran, which indicated better dough stability with extended mixing time. Cooked noodles made from the blend with hydrated bran displayed decreased firmness but increased springiness. However, those with autoclaved bran showed a decrease in both firmness and springiness. After boiling the noodle made from the blend with hydrated bran, the antioxidant activity of cooking water decreased compared to the noodle with autoclaved bran, which indicated a better embedment of bran into noodle sheet and leached out fewer bran materials during cooking. Conclusions: Pre-treatment of bran, especially by hydration instead of autoclaving, helped to enhance the noodle-making performance of the Korean domestic wheat flour blend with purple-colored wheat bran, which can increase the utilization of the bran for producing noodles with health benefits.
Effects of Rice Flour Substitution Levels on the Gluten Formation, Textural Properties and Sensory Attributes of Dumpling Shell 쌀가루의 첨가 수준이 만두피의 글루텐 형성, 기계적 특성 및 관능적 특성에 미치는 영향
문세훈 Saehun Mun , 백만희 Manhee Baek , 이경애 Kyong-ae Lee
Effects of Rice Flour Substitution Levels on the Gluten Formation, Textural Properties and Sensory Attributes of Dumpling Shell 쌀가루의 첨가 수준이 만두피의 글루텐 형성, 기계적 특성 및 관능적 특성에 미치는 영향
문세훈 Saehun Mun , 백만희 Manhee Baek , 이경애 Kyong-ae Lee
DOI:10.9724/kfcs.2020.36.5.492
Abstract
Purpose: The effects of blending wheat flour with various levels of rice flour(0, 10, 20, 30, 40 g/100 g) on dumpling shells were investigated. Methods: Dumpling shells were prepared by partially replacing wheat flour with rice flour. The gluten formation and mechanical textural characteristics of dumpling shell dough, and sensory properties of baked dumpling shell were evaluated. Results: The addition of rice flour caused a decrease in gluten content and inhomogeneous distribution of the gluten proteins as observed by the visual evaluation of confocal laser scanning microscopy(CLSM) micrographs. Textural hardness and chewiness increased, while textural springiness and cohesiveness decreased with increasing rice flour content. Panels did not find any differences in overall acceptability between the control and dumpling shells prepared by adding rice flour to wheat flour. Conclusion: Dumpling shells can be prepared by replacing up to 40% of the wheat flour with rice flour without diminishing their overall acceptability.
