Effects of Addition Levels of Pre-rigor Salted Chicken on Quality Attributes of Reduced-Sodium Chicken Sausage 온도체 염지 계육의 첨가수준이 저나트륨 계육 소시지의 품질특성에 미치는 영향
송동헌 Dong-heon Song , 함윤경 Youn-kyung Ham , 노신우 Sin-woo Noh , 최윤상 Yun-sang Choi , 김현욱 Hyun-wook Kim
Effects of Addition Levels of Pre-rigor Salted Chicken on Quality Attributes of Reduced-Sodium Chicken Sausage 온도체 염지 계육의 첨가수준이 저나트륨 계육 소시지의 품질특성에 미치는 영향
송동헌 Dong-heon Song , 함윤경 Youn-kyung Ham , 노신우 Sin-woo Noh , 최윤상 Yun-sang Choi , 김현욱 Hyun-wook Kim
DOI:10.9724/kfcs.2020.36.6.499
Abstract
Purpose: This study evaluated the effects of changes in pre-rigor salted chicken levels on the quality attributes of reduced-sodium chicken sausages. Methods: Pre- and post-rigor chicken breasts were deboned within 10 min and 24 hr after slaughter, respectively. Pre-rigor salted chicken (PSC) was prepared with pre-rigor chicken breast and 1.5% NaCl (w/w). All chicken sausage samples were prepared by emulsifying 60% raw meat, 20% ice, and 20% pork backfat. The control group was formulated with 1.5% NaCl (w/w) and the reduced-sodium control and treatment groups were prepared with 0.80% NaCl (w/w). Moreover, reduced-sodium treatments were formulated with 10%, 30%, and 50% PSC, in which the total salt concentration was fixed as 0.80% NaCl (w/w), by adjusting the addition of NaCl. Results: The pH of reduced-sodium chicken sausage increased with increasing levels of PSC (p<0.05); however, there were no significant differences in color parameters. Moisture, protein, and fat content of the reduced-sodium chicken sausages were similar to those of the control chicken sausages, but reduced-sodium chicken sausages showed reduced ash and sodium content (p<0.05). In terms of processing characteristics, the addition of 50% PSC to reduced-sodium chicken sausage could decrease the cooking loss and improve protein solubility, emulsion stability, and hardness, which are affected by the salt reduction. Conclusion: The results of this current study indicate that the use of PSC could be a practically useful method to improve the quality attributes of reduced-sodium chicken sausages, without the additional inclusion of food additives.
Development of a Local Specialty Menu with the East Sea Octopus as the Main Ingredient and Its Physicochemical Quality and Antioxidant Activity Attributes 동해안 문어를 주재료로 한 지역특화메뉴 개발 및 이화학적 품질특성과 항산화 활성 평가
장기효 Ki-hyo Jang , 이종영 Jong-young Lee , 서정희 Jeonghee Surh
Development of a Local Specialty Menu with the East Sea Octopus as the Main Ingredient and Its Physicochemical Quality and Antioxidant Activity Attributes 동해안 문어를 주재료로 한 지역특화메뉴 개발 및 이화학적 품질특성과 항산화 활성 평가
장기효 Ki-hyo Jang , 이종영 Jong-young Lee , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2020.36.6.509
Abstract
Purpose: This study examined the octopus stew prepared with an octopus harvested from the East Sea for its potential inclusion in a local specialty menu. Methods: Octopus stew was prepared with octopus and vegetables as the major ingredients as these are staple foods of the Gangwon province close to the East Sea. The octopus stew was analyzed for its physicochemical properties and antioxidant activities and was evaluated using a raw octopus as a control. Results: The octopus stew had significantly higher moisture (p<0.05) and lower protein content (p<0.001), compared with the raw octopus. It showed the presence of dietary fiber (0.22%) and significantly higher titratable acidity (p<0.01). Its ratio of phosphorus to calcium (P:Ca) declined from 18.8 to 10.1, and more flavor peaks were detected by an electronic nose. Those attributes were presumably due to the addition of vegetables and anchovy stock as ingredients. The major free amino acids observed were taurine (131.2 mg%), arginine (22.1 mg%), glutamic acid (9.3 mg%), and alanine (8.8 mg%), and these appeared to contribute to the flavor. This was also the case for the control octopus. The octopus stew was not significantly different in the content of total phenols, compared to the control octopus. However, it was lower in ABTS radical scavenging activity which is a measure of ‘hydrogen radical donating ability’, and higher in DPPH radical scavenging activity which is a measure of ‘electron donating ability’ as well as ‘hydrogen radical donating ability’. This indicates that the spectrum of phenolic compounds in the octopus stew might be different from that of the control octopus, despite the similar amounts of phenolics. Conclusion: The octopus stew could be developed as part of a local specialty menu with unique attributes in terms of not only nutrition and flavor but also antioxidative functionality.
Key Words
octopus, stew, local specialty, taurine, antioxidant activity
Quality Characteristics of Low-Sugar Ginger Jam with Functional Sweeteners 기능성 감미료를 첨가한 저당 생강잼의 품질 특성
김민영 Min Young Kim , 황진선 Jin Seon Hwang , 김현재 Hyun Jae Kim , 차경희 Gyung Hee Cha
Quality Characteristics of Low-Sugar Ginger Jam with Functional Sweeteners 기능성 감미료를 첨가한 저당 생강잼의 품질 특성
김민영 Min Young Kim , 황진선 Jin Seon Hwang , 김현재 Hyun Jae Kim , 차경희 Gyung Hee Cha
DOI:10.9724/kfcs.2020.36.6.519
Abstract
Purpose: This study aimed to analyze the quality characteristics of ginger jam containing functional sweeteners instead of sugar and to thus develop low-sugar jam. Methods: The moisture content, pH, viscosity, color value, texture profile analysis (TPA), quantitative descriptive analysis (QDA), and preference acceptance test of low-sugar ginger jam with functional sweeteners were measured. Results: The moisture content of the control group was the highest and A100 had lowest values which contains 100% of allulose in the ginger jam. The moisture content decreased as the amount of the functional sweetener increased. A100 had lowest pH which was significantly different from other groups (p<0.001). The viscosity of A100 was the lowest and significantly different from that of the other groups (p<0.001). The L-value and a-value were the highest in A25 (25% allulose addition) and the b-value was the lowest in A75 and was significantly different from the other groups (p<0.05). The TPA of A75 showed high values in firmness, consistency, cohesiveness, and viscosity, indicating that A75 is a hard and thick jam. The A100 jam which us only functional sweeteners was evaluated to have the highest color and spreadability. Hence it can be concluded that there is no problem in the sensory qualities even if functional sweetener is used instead of sugar in the production of ginger jam. Conclusion: Jam is a representative product using sugar, for sweetness which leads to high calorie intake. The range of utilization can be expanded if sugar is replaced with functional sweeteners with offering the advantage of sweetness, consistency and low calorie intake low absorption in the body.
Physicochemical and Thermal Properties, and Starch Digestibility of Dry-Milled Rice Flours with Different Amylose Contents using an Ultra-Centrifugal Mill 고속 원심분쇄기를 사용하여 아밀로스 함량이 다른 쌀품종으로 제조한 건식 쌀가루의 이화학적･열적 특성 및 전분 소화율
Physicochemical and Thermal Properties, and Starch Digestibility of Dry-Milled Rice Flours with Different Amylose Contents using an Ultra-Centrifugal Mill 고속 원심분쇄기를 사용하여 아밀로스 함량이 다른 쌀품종으로 제조한 건식 쌀가루의 이화학적･열적 특성 및 전분 소화율
이승연 Seungyeon Lee , 권미라 Meera Kweon
DOI:10.9724/kfcs.2020.36.6.529
Abstract
Purpose: The study explored the physicochemical and thermal properties and the in vitro starch digestibility of rice flours having different amylose contents milled with an ultra-centrifugal mill. Methods: Rice flours from 4 rice cultivars (Dodamssal, Bukkyoung, Ilmibyeo, and Baekokchal) were dry-milled using an ultra-centrifugal mill. The physicochemical properties of the flours were analyzed by damaged starch, morphology, particle size distribution, and swelling power. The thermal properties were analyzed by rapid visco analyzer (RVA) and differential scanning calorimetry (DSC). Also, the in vitro starch digestibility of the flours was analyzed. Results: Dodamssal flour showed the lowest damaged starch content and swelling power compared to the other flour samples. The particle size distribution of the flours exhibited a unimodal pattern for Dodamssal flour and a bimodal pattern for the other three flours. DSC results showed the highest gelatinization onset and peak temperatures and lowest enthalpy value for the Dodamssal flour. RVA results also showed the lowest pasting viscosities for the flour. Besides, the Dodamssal flour had the lowest rapidly digestible starch (RDS) content and the highest slowly digestible starch (SDS) and resistant starch (RS) content. Conclusion: Overall, the Dodamssal flour showed a significant variation in its physicochemical and thermal properties compared with the other flour samples, which resulted in it being more resistant to starch hydrolyzing enzymes. Thus it appears that the major factor that leads to variability in the properties of rice flours is not the amylose content but the molecular structural property of starch in the flour.
Quality Characteristics and Acceptance of Sablé Cookies Sweetened with Various Sugar Substitutes 설탕대체제로 제조한 사브레 쿠키의 품질특성 및 기호도
신희용 Hee Yong Shin , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2020.36.6.537
Abstract
Purpose: This study investigated the quality characteristics of Sablé cookies baked using various sugar substitutes. Methods: Sablé cookie samples were prepared by replacing 70% of the sugar with various sugar substitutes, viz., sucrose(CON), trehalose (TC), palatinose (PC), erythritol (EC), maltitol (MC), and D-xylose (XC). We then determined the quality characteristics of cookies by evaluating the moisture content, sugar content, color value, texture analysis, and assessing attribute difference test by 25 trained panels, and the acceptance test by 50 consumers. Results: The sugar content of the cookies was the highest in CON and the lowest in EC (p<0.001). Moisture content was the highest in XC and lowest in MC (p<0.001), whereas hardness was highest in MC and lowest in XC. In addition, XC had the lowest L value and the highest a and b values, indicating the darkest color among cookie samples (p<0.001). Attribute difference test revealed the highest savory odor in PC, and sweetest taste in CON and MC. Hardness, crispness and crumbliness were similar for CON and MC (p<0.05). The after-taste, tub-tub and nasty smell were highest in XC (p<0.001). Consumer acceptance was the highest for CON and MC, and the lowest for XC in odor, taste, texture, and overall preference (p<0.001). Conclusion: These results show the possibility that Sablé cookies baked with maltitol instead of sugar are suitable in improving the quality of cookies as well as consumer acceptance.
Physicochemical Properties, Molecular Structure and in vitro Digestibility of Starches from Different Varieties of Domestic Sweet Pumpkin 국내산 밤호박 전분의 이화학적 특성, 분자구조 및 소화율
이주리 Jooree Lee , 노준희 Junhee No , 김재숙 Jae Suk Kim , 전상명 Sangmyung Jun , 신말식 Malshick Shin
Physicochemical Properties, Molecular Structure and in vitro Digestibility of Starches from Different Varieties of Domestic Sweet Pumpkin 국내산 밤호박 전분의 이화학적 특성, 분자구조 및 소화율
이주리 Jooree Lee , 노준희 Junhee No , 김재숙 Jae Suk Kim , 전상명 Sangmyung Jun , 신말식 Malshick Shin
DOI:10.9724/kfcs.2020.36.6.546
Abstract
Purpose: To compare the properties of domestic sweet pumpkin starches, three different varieties were obtained from the Haenamgun Agricultural Technology Center: Boujang, Candy and Dalcomi fruits. Methods: Starch was purified from the pumpkin fruits by applying the alkaline steeping method, and physicochemical and pasting properties, molecular structure, and digestibility of starches obtained were subsequently investigated. Results: The apparent amylose content of Boujang, Candy and Dalcomi starches were 30.85, 38.23, and 35.61%, respectively, and the water binding capacity was determined to be highest in the Dalcomi starch. All starches had B type crystallinity, and the granular shapes observed were spherical, polyhedral, and dome shape. The pasting viscosities, peak, trough, final, and breakdown viscosities were significantly different between varieties, but the initial pasting temperature and setback viscosity did not differ. Candy starch had the highest peak and final viscosities, and was highest in onset and peak temperatures; however, the difference obtained between onset and final temperatures was the narrowest. The gelatinization enthalpy was not significantly different among the starches(p<0.05). DP25-36 of amylopectin differed significantly with the varieties. The rapidly digestible starch(RDS), slowly digestible starch(SDS), and resistant starch(RS) were also significantly different with varieties. The SDS of Boujang was 17.64%, whereas SDS of Dalcomi was 1.46%. The highest RS was obtained for Dalcomi starch. Conclusions: Our results indicate that the high amylose sweet pumpkin starches could be applied as gel forming and resistant starch biomaterials.
Key Words
Sweet Pumpkin Starch, High Amylose, B Type Crystallinity, Pasting Property, Digestibility
Characterization of Rice Cupcakes Prepared from Saechungmoo Rice Flours Fermented with Probiotics Complex 복합프로바이오틱스 처리 새청무 쌀가루로 제조한 쌀 컵케이크의 품질
문세훈 Saehun Mun , 이주리 Jooree Lee , 전상명 Sangmyeong Jun , 신말식 Malshick Shin
Characterization of Rice Cupcakes Prepared from Saechungmoo Rice Flours Fermented with Probiotics Complex 복합프로바이오틱스 처리 새청무 쌀가루로 제조한 쌀 컵케이크의 품질
문세훈 Saehun Mun , 이주리 Jooree Lee , 전상명 Sangmyeong Jun , 신말식 Malshick Shin
DOI:10.9724/kfcs.2020.36.6.554
Abstract
Purpose: To develop varieties of rice flour with different processing qualities through fermentation using a probiotic complex(PC). Methods: Protein and apparent amylose contents, physical, morphological, and gelatinization properties and quality characteristics of rice cupcakes made from those flours were investigated. Results: The protein and apparent amylose contents, damage starch, and water binding capacities of rice flour fermented with PC decreased (p<0.05). All fermented rice flour varieties showed cells with exposed starch granules and free starch granules similar to patent rice flour. Peak, trough, and breakdown viscosities increased, but setback viscosity and conclusion temperature decreased with PC fermentation. The specific volumes of rice cupcakes were not significantly different. The greenness of crumb, hardness, and chewiness of rice cupcakes prepared from PC fermented rice flour was reduced. Conclusion: Although the PC fermented rice flour had different composition and physical and pasting properties, the hardness of the rice cupcakes prepared from the PC fermented flour showed a reduction. It is necessary to find new applications of PC fermented rice flour in further studies.
Key Words
Fermented Rice Flour, Probiotics Complex, Protein Content, Apparent Amylose Content, Hardness Of Rice Cupcake
A Study on the Restaurant Customers’ Utilization of SNS Sources according to Stages of Purchase 외식소비자의 구매단계에 따른 SNS 정보원천 유형별 활용도 연구
A Study on the Restaurant Customers’ Utilization of SNS Sources according to Stages of Purchase 외식소비자의 구매단계에 따른 SNS 정보원천 유형별 활용도 연구
성예지 Eyi-jee Sung , 윤지영 Jiyoung Yoon
DOI:10.9724/kfcs.2020.36.6.564
Abstract
Purpose: This study aimed to analyze the degree to which information from Social Networking Systems (SNS) affects purchase behavior and investigates how customer involvement influences their choice of SNS information sources and purchase behavior. Methods: SNS information sources were categorized into three types: corporate-led, customer-led, and neutral type. Purchase behavior was divided into three stages, namely pre-purchase, during purchase, and post-purchase stages. High and low degrees were used to quantify customer involvement. Adults between 20 and 50y who frequented restaurants and had experience in using SNS participated in a self-administered survey. (response rate: 95.1%). Repeated measures ANOVA and logistic regression were used for data analysis. Results: Customers used each information source to a significantly different degree at each stage of purchase(p<0.05). The high involvement customer group was affected by all three types of SNS information sources 2.153~6.315 times more than the low involvement customer group. This result shows that customers utilize subjective and objective information to make smart decisions through diverse information sources. The degree of interest in eating out seems to affect the utilization of SNS information sources. Conclusion: A restaurant should identify the customers’ favorite channel to get restaurant information and understand new customer behavior in information searching and distribution attitudes that affect word-of-mouth(WOM) marketing. This understanding of customer behavior will help the restaurant industry keep a continuous relationship with customers and communicate closely with them in strategic online marketing.
Key Words
Restaurant customer, Customer involvement, SNS information source, Purchase stage
Study on Development and Evaluation of Nutrition Education Program Based on Social Cognitive Theory to Improve Preschoolers’ Vegetable Intake 유아 채소섭취 증진을 위한 사회인지이론에 기초한 영양 교육프로그램 개발 및 효과평가
Study on Development and Evaluation of Nutrition Education Program Based on Social Cognitive Theory to Improve Preschoolers’ Vegetable Intake 유아 채소섭취 증진을 위한 사회인지이론에 기초한 영양 교육프로그램 개발 및 효과평가
백지수 Ji Su Baek , 허영란 Young Ran Heo
DOI:10.9724/kfcs.2020.36.6.578
Abstract
Purpose: The purpose of this study was to develop and evaluate a nutrition education program based on social cognitive theory. Education topics focused on improving vegetable intake in preschoolers. Methods: The program was developed based on social cognitive theory, which focuses on self-efficacy, teacher modeling, rewarding and sensory activity. Program development proceeded in five stages (draft development, social cognitive theory application, preliminary investigation, program revision, program implementation). A non-equivalent control group, pretest-posttest design was used in this study. Participants were recruited from one childcare facility; 35 preschoolers (treatment group, n=15 and control group, n=20) participated. The treatment group received 3 lessons. Intake surveys were conducted for each group before and after the nutrition education program. The data were analyzed using a t-test, paired t-test, chi Square-test (Fisher's exact test) and ANOVA. Results: In the treatment group, post-education, there was significantly higher intake in side dishes (vegetable dishes) by children aged between four and five (p<0.01). Among the vegetable dishes, there was a significantly higher intake in broccoli and spinach (p<0.001). Conclusion: This study showed that improving preschoolers' vegetable intake could be achieved via a nutrition education program based on social cognitive theory which focuses on behavior change. It is necessary to develop nutrition education program for teachers to increase the vegetables intake of children.
Key Words
Teacher Modeling, Social Cognitive Theory, Nutrition Education, Preschoolers, Vegetable Intake
