Quality characteristics and formulation optimization of yanggaeng prepared with defatted two-spotted cricket using response surface methodology 반응표면분석법을 이용한 쌍별귀뚜라미 탈지분말 첨가 양갱의 품질특성 및 제조 조건 최적화
김안나 An Na Kim , 정명수 Myeong Soo Jeong , 정원영 Won Young Jeong , 정윤화 Yoon Hwa Jeong , 김수희 Soo Hee Kim
Quality characteristics and formulation optimization of yanggaeng prepared with defatted two-spotted cricket using response surface methodology 반응표면분석법을 이용한 쌍별귀뚜라미 탈지분말 첨가 양갱의 품질특성 및 제조 조건 최적화
김안나 An Na Kim , 정명수 Myeong Soo Jeong , 정원영 Won Young Jeong , 정윤화 Yoon Hwa Jeong , 김수희 Soo Hee Kim
DOI:10.9724/kfcs.2022.38.1.1
Abstract
Purpose: This study was performed to optimize the Yanggaeng processing conditions of prepared with different amounts of defatted two-spotted cricket powder, and agar powder using the response surface methodology. Methods: The experimental conditions were designed according to the a central composite design with 10 experimental points, including two replicates for two independent variables. The Physicochemical properties, texture, and sensory properties of the were analyzed. Results: As the agar content of the yanggaeng increased, the moisture content too increased (p<0.05). As the content of two-spotted cricket powder increased, the pH of the yanggaeng increased (p<0.05). As a result of two-spotted cricket powder increased, the sugar content decreased (p<0.05). Hardness increased as the amount of added defatted two-spotted cricket powder and agar increased (p<0.05). As a result of the DPPH radical scavenging activity measurement, it increased with the addition of the defatted two-spotted cricket powder (p<0.05). As a result of the sensory test of yanggaeng, the flavor was 4.14~5.57, the taste was 4.00~5.86, and the overall preference was 4.14~5.86. In the group with a 6% addition of defatted two-spotted cricket powder, the flavor, taste, and overall preference were high, but there was no significant difference. Conclusion: In this study it is considered that defatted two-spotted cricket powder can be used as a food ingredient due to its high overall preference.
Effects of adding purple sweet potato powder on the physicochemical properties and oxidation stabilities of doughnuts and frying oils 자색고구마 분말 첨가가 도넛과 튀김기름의 이화학적 특성과 산화안정성에 미치는 영향
Effects of adding purple sweet potato powder on the physicochemical properties and oxidation stabilities of doughnuts and frying oils 자색고구마 분말 첨가가 도넛과 튀김기름의 이화학적 특성과 산화안정성에 미치는 영향
이지예 Jiyea Lee , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2022.38.1.12
Abstract
Purpose: This study investigated whether the addition of purple sweet potato powder (PSPP), which has significantly greater lipid-soluble radical scavenging activity than wheat flour, could provide oxidation stability for fried doughnuts. Methods: Deep-fried doughnuts were prepared by replacing 0~8% of wheat flour (WF) with PSPP, and the physicochemical properties and oxidation stabilities of deep-fried doughnuts and the oils used were evaluated. Results: On increasing the amount of PSPP, doughnut brownness (p<0.001), total reducing capacity (p=0.073), and DPPH radical scavenging activity (p<0.001) increased significantly. However, the colors of frying oils were not significantly altered, though yellowness increased (p<0.001) compared with fresh oil. These observations suggested anthocyanins in PSPP might not have migrated to the frying oil during deep-frying, but that the antioxidant activity of PSPP was effectively reflected in doughnuts. The primary and secondary lipid oxidation products in frying oils were not significantly different among groups, including fresh oil. Notably, the hydroperoxide content of doughnuts exhibited a strong inverse correlation with moisture content (ρ=-0.735, p<0.01), indicating that water in doughnuts might have acted as a reservoir of polar antioxidants. Conclusion: PSPP could be used as an antioxidant ingredient to provide oxidation stability to fried foods, and this effect appears to be due to its antioxidant effect and its water-holding capacity conferred by a high dietary fiber content.
A study on the characteristics of protein enriched tofu steak 단백질 강화 두부 스테이크의 특성 연구
백만희 Manhee Baek , 이경애 Kyong-ae Lee , 문세훈 Saehun Mun
DOI:10.9724/kfcs.2022.38.1.22
Abstract
Purpose: Protein enriched tofu steaks were prepared by adding rice protein(RP; 0, 3, 6, or 9%(w/w)) or wheat gluten(WG; 0, 3, 6, or 9%(w/w)), and their characteristics were examined. Methods: Steaks were prepared by partially replacing breadcrumbs with RP or WG. Textural properties were evaluated using a texture analyzer, Hunter color values were determined using a colorimeter, and steak appearances were evaluated visually. Results: As regards RP enriched tofu steaks, hardness increased with the amount of RP added, but cohesiveness, springiness, and chewiness decreased, and steaks containing 9% RP showed the largest decreases(p<0.05). For WG enriched steaks, hardness, cohesiveness, springiness, and chewiness increased with the amount of WG added. Notably, when 9% WG was added, significant increases were observed in all measurements(p<0.05). Furthermore, on adding RP, internal structures of steaks became softer and steaks were easier to chew, whereas adding more WG caused internal structures to become harder and more difficult to chew. When ΔL, Δa, and Δb values before and after baking were compared, tofu steaks enriched with RP or WG were darker brown than controls presumably because of their higher protein contents and more Maillard reactions during baking. Conclusion: Since WG is known to induce allergic reactions in some individuals, we recommend using RP rather than WG to prepare protein-enriched tofu steaks at a level of up to 6%(w/w).
Key Words
tofu steak, rice protein, wheat gluten, textural property, hunter color value
Evaluation of the microbiological safety of cleaning tools in child care centers 어린이 대상 급식소 세척도구의 미생물학적 안전성 평가
이영주 Young-ju Lee , 김채영 Chae-yeong Kim , 임지유 Ji-yu Im , 오유진 Yoo-jin Oh , 최유나 You-na Choi , 김중범 Jung-beom Kim
Evaluation of the microbiological safety of cleaning tools in child care centers 어린이 대상 급식소 세척도구의 미생물학적 안전성 평가
이영주 Young-ju Lee , 김채영 Chae-yeong Kim , 임지유 Ji-yu Im , 오유진 Yoo-jin Oh , 최유나 You-na Choi , 김중범 Jung-beom Kim
DOI:10.9724/kfcs.2022.38.1.29
Abstract
Purpose: This study was conducted to estimate the microbiological safety of dishcloths and scourers used in the cafeterias of childcare centers. Methods: Dishcloths and scourers that were sanitized after use were collected from 89 different facilities for testing. Microbial testing was in accordance with Korean food code. Results: The mean value of the total aerobic bacteria was 4.1±1.9 log cfu/100 cm2 and 5.1±1.9 log cfu/100 cm2, respectively, in the dishcloths and scourers. The contamination levels of coliform bacteria were 3.2±1.8 log cfu/100 cm2 and 3 .2±1 .7 log c fu/1 00 cm2, respectively, in the dishcloths and scourers. There was no significant difference in the contamination levels of total aerobic bacteria and coliform bacteria. There was not much difference in the contamination levels based on the size and type of childcare centers. Two cases of Bacillus cereus were detected among the 89 dishcloths (2.2%) and 3 cases (3.4%) in the 89 scourers. A single case (1.1%) each of Staphylococcus aureus was detected in the 89 dishcloths and scourers. These results indicate a possibility of food poisoning through the dishcloths and scourers used in the childcare center cafeterias. Conclusion: Thus, proper sanitation methods for the dishcloths and scourers should be followed and continuous education for cooking staff on hygiene management should be ensured.
Key Words
dishcloth, scourer, childcare center, microbiological safety
Antioxidant activity during storage of Salvia miltiorrhiza medi-coffee prepared by heat immersion and ultrasonic immersion 가열 및 초음파 침지법으로 제조한 단삼메디커피의 저장 중 항산화 특성
장지유 Ji You Jang , 김영지 Young Ji Kim , 정엽 Yeop Jung , 송효남 Hyo-nam Song
Antioxidant activity during storage of Salvia miltiorrhiza medi-coffee prepared by heat immersion and ultrasonic immersion 가열 및 초음파 침지법으로 제조한 단삼메디커피의 저장 중 항산화 특성
장지유 Ji You Jang , 김영지 Young Ji Kim , 정엽 Yeop Jung , 송효남 Hyo-nam Song
DOI:10.9724/kfcs.2022.38.1.36
Abstract
Purpose: Medi-coffee prepared with the addition of Salvia milthiorrhiza to green coffee beans was developed using the heat immersion (HEAT) or ultrasonic immersion (SONI) methods to improve antioxidant activity. Methods: Green coffee beans immersed in Salvia milthiorrhiza extracts using HEAT or SONI were roasted and stored at 40° C for four weeks. The changes in antioxidant activities and lipid rancidity were analyzed every week during storage. Results: The total polyphenol contents(TPC) decreased over time during storage. However, the medi-coffee showed a higher level of TPC than the control. The TPC of the coffee prepared using HEAT was higher than SONI in order of HEAT>SONI>control. The decrease in TPC was from 492.45 to 406.94 mg GAE/g for HEAT, from 430.50 to 369.85 mg GAE/g for SONI, and from 357.62 to 330.55 mg GAE/g for control. Flavonoid contents showed similar decrease. The changes in DPPH and ABTS radical scavenging activities and superoxide dismutase (SOD)-like activity showed the same patterns, in that they all decreased with increasing storage time. However, while the DPPH radical scavenging activity of the control coffee decreased remarkably from 85.09% to 80.98%, the HEAT coffee retained its highest activity at 94.49% and decreased to 90.39%. Heating immersion was more effective than ultrasonic immersion to achieve higher antioxidant activity. The acid value (AV) and peroxide value (POV) of all coffee samples increased during the storage. However, medi-coffees showed a lower increase than control, and HEAT coffees showed significantly lower values than SONI. At the end of the four week storage, the AV of the control increased to 29.96 from 14.24 mg/g, while that of HEAT changed from 10.13 to 16.91 mg/g. POV also showed an increase in the order of HEAT>SONI>control. Conclusion: Overall, when the Salvia milthiorrhiza extract is added to green coffee beans, the antioxidant components of the extract are transferred to the green coffee beans, which endows them with high antioxidant activity. The heat immersion method is more effective than ultrasonic immersion for transferring the active compounds to coffee.
Key Words
medi-coffee, Salvia milthiorrhiza, 단삼, antioxidant activity, heat immersion, ultrasonic immersion
Quality characteristics of spicy protein bars made with the addition of edible insect and wasabi 밀웜 및 쌍별귀뚜라미와 와사비를 첨가한 매운맛 단백질바의 품질특성
김영식 Young Sik Kim , 송인혁 In Hyuk Song , 정엽 Yeop Jung , 민동연 Dong Yeon Min , 송효남 Hyo-nam Song
Quality characteristics of spicy protein bars made with the addition of edible insect and wasabi 밀웜 및 쌍별귀뚜라미와 와사비를 첨가한 매운맛 단백질바의 품질특성
김영식 Young Sik Kim , 송인혁 In Hyuk Song , 정엽 Yeop Jung , 민동연 Dong Yeon Min , 송효남 Hyo-nam Song
DOI:10.9724/kfcs.2022.38.1.44
Abstract
Purpose: Spicy protein bars made with mealworms, crickets(Gryllus bimaculatus) and wasabi were developed and quality characteristics were investigated. Methods: The antioxidant activities of wasabi powder alone were separately analyzed, including total polyphenol & flavonoid contents and DPPH & ABTS radical scavenging activities. Protein bars with different amounts of mealworms or crickets(10, 20, and 30% each) and containing fixed amounts of 10% wasabi were analyzed. Results: The total polyphenol and & flavonoid contents and the DPPH and ABTS radical scavenging activities of the wasabi powder alone increased concentrationdependent manner. The higher the quantum of edible insects added to in the spicy protein bars, the higher crude protein, crude ash, and crude lipid contents, while the moisture contents decreased. The leavening rate increased with the increase in the quantum of edible insect powders added. however, the baking loss rate showed opposite tendency between mealworm and cricket bars. The hunter's color values of both spicy protein bars were analyzed. The b(L) and yellowness(b) decreased as edible insect powders increased, while redness(a) increased. The puncture test showed that edible insect powders made the spicy protein bars softer. Conclusion: Spicy protein bars, which are marketed as functional nutrition bars, observed to be the best when mealworm or cricket powders was added at levels of 10% to a fixed amount of 10% wasabi powder.
Key Words
wasabi, spicy protein bar, mealworm, cricket, antioxidant
Investigation of the dietary habits of infant-toddlers to determine a desirable weaning plan 바람직한 이유식 실천 방향 모색을 위한 영유아의 식생활 현황 조사
김영선 Youngsun Kim , 이지현 Jeehyun Lee , 윤은주 Eunju Yoon
Investigation of the dietary habits of infant-toddlers to determine a desirable weaning plan 바람직한 이유식 실천 방향 모색을 위한 영유아의 식생활 현황 조사
김영선 Youngsun Kim , 이지현 Jeehyun Lee , 윤은주 Eunju Yoon
DOI:10.9724/kfcs.2022.38.1.52
Abstract
Purpose: This study was conducted to investigate the status of baby foods and baby food preferences in Korea in the late 2010s. Methods: The subjects were 410 mothers with 6-18-month-old infants. A questionnaire was developed based on a literature review and consisted of items related to baby food, the food preference of babies, and the eating habits of the mothers and babies. An online survey was conducted for 5 days in July 2018. Results: The majority of the respondents began weaning when the baby was 5 months old (46.8%), and the completion or planned completion time of weaning was between 12 and 15 months (61.0%). More than half of the mothers (62.2%) prepared baby foods from scratch at home instead of feeding babies commercial baby foods. Among the 41 food items surveyed, rice porridge was the most used baby food (96.8%) followed by beef (93.4%) and apple (90.5%) while the least used baby foods were drinks (8.5%), which reflected the introduction of these foods during weaning. Babies preferred snacks (4.36) the most, followed by cheese (4.35), liquid yogurt (4.27) and strawberries (4.27). The least liked baby foods were drinks (2.51), shellfish (2.96), and nuts (3.06). The mothers’ diets were more irregular (45.6%) or unbalanced (46.6%) than their babies (both 5.4%). Conclusion: Problems in a mother's diet could affect her baby’s dietary habits. Therefore, practical nutrition education and counseling on a proper diet, as well as on how to provide baby food, should be conducted so that mothers can maintain a desirable attitude toward their own diet and baby foods.
Antioxidant constituents and antioxidant activities of aronia and maquiberry 아로니아와 마키베리의 항산화 성분 및 항산화 활성
김일낭 Ilrang Kim
DOI:10.9724/kfcs.2022.38.1.65
Abstract
Purpose: In this study, the antioxidant constituents and antioxidant activities of aronia and maquiberry by production areas were investigated. Methods: Antioxidant components such as total phenol, total flavonoid, and total anthocyanin contents of aronia (USA, Poland) and maquiberry (USA, Chile) extracted with 70% ethanol were analyzed, and antioxidant activities such as 2,2-diphenyl- 1-picryl-hydrazyl (DPPH) and 2.2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity were measured. Results: The maquiberry showed higher total phenol (72.75~76.91 mg gallic acid equivalent/g dry weight (DW)), total flavonoids (27.87~30.05 mg naringin equivalent/g DW), and total anthocyanin (14.13~14.86 mg cyanidin-3-glucoside equivalent/g DW) contents than aronia (p<0.05). At a concentration of 5 mg/mL, maquiberry and aronia from all production areas showed significantly higher DPPH radical scavenging activity and ABTS radical scavenging activity than butylated hydroxy anisole (BHA) used as a positive control (p<0.05). In particular, maquiberries from all production areas showed higher radical scavenging activity than aronia. Conclusion: Therefore, this results suggest the possibility that maquiberry can be used as a new food material and functional food ingredient with strong antioxidant activity.
Key Words
aronia, maquiberry, antioxidant activity, antioxidant compound, total phenolic content
