A study on the analysis of cell culture based food for food tech 푸드테크 적용을 위한 세포배양 식품 기술 분석 연구
이재훈 Jae Hoon Lee , 강민철 Min Cheoul Kang , 박민경 Min Kyung Park , 김태경 Tae-kyung Kim , 이희영 Heeyoung Lee , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2023.39.6.417
Abstract
Purpose: The purpose of this study was to explore opportunities and challenges in the food system of the future by providing innovative methods as sustainable and ethical alternatives to existing livestock farming methods. Methods: This study conducted a scientific analysis of the applications of cell culture technology in the food industry. Results: The major technologies related to cell-cultured foods could be divided into cell-related technologies, culture medium-related technologies, culture support-related technologies, and incubator-related technologies. The method of using cell lines that have excellent reproducibility and can ensure the economic feasibility of cell-cultured foods is attracting attention. Research is being actively conducted to replace fetal bovine serum (FBS) as a culture medium by using various natural resources. For support, researchers will be able to choose between microcarrier and scaffold forms and select one of them to suit the purpose of the final product. Also, in the case of culture media, it is expected that the technology will advance in a direction that will facilitate mass production. Conclusion: It is believed that the development of these technologies will enable the active use of cell-cultured food as an innovative alternative that can solve the existing problems of the livestock industry.
The quality characteristics of cuscuta seed(Cuscuta Chinensis Lamark) containing Yakju processed using different methods 토사자의 첨가 방법을 달리한 약주의 품질특성
조종원 Jong-won Cho , 진소연 So-yeon Jin
DOI:10.9724/kfcs.2023.39.6.426
Abstract
Purpose: Cuscuta seed (Cuscuta chinensis Lamark) is a food material with various excellent physiological activities. This study aimed to identify a manufacturing method for cuscuta seed-containing Korean traditional rice wine (Yakju). Methods: We investigated the quality, sensory characteristics, and antioxidant activities of Yakju containing cuscuta seed prepared using Godubab with cuscuta seed, ethanol extract of cuscuta seed, or cuscuta seed powder and by boiling down with cuscuta seeds. Results: The alcohol content of Yakju increased during fermentation to reach a maximum concentration of 16.00-17.60%. The soluble solids content of Yakju reached 12.77-14.00 Brix%. Color evaluations showed Yakju containing cuscuta seed powder exhibited the highest levels of brightness, greenness, and yellowness. Yakju fermented with Godubab steamed with cuscuta seed and Yakju added with cuscuta seed powder had the highest total phenol contents and DPPH radical scavenging activities. Preference evaluations and principal component analysis revealed that Yakju fermented with Godubab steamed with cuscuta seed was preferred. Conclusion: Yakju supplemented with Godubab steamed with cuscuta seed appears to be the most efficient processing method for manufacturing purposes.
Key Words
cuscuta seed, Cuscuta Chinensis Lamark, Yakju, Korean traditional rice wine, sensory evaluation
Nutrient preservation rate and brownness of potatoes according to the blanching conditions 블랜칭 조건에 따른 감자의 영양소 보존률과 갈변도 변화
Purpose: In this study, the quality characteristics of potatoes were investigated under different pretreatment conditions. The potatoes were divided into four groups. Methods: Untreated potatoes(CON), treated with distilled water(WP), 2% NaCl distilled water(NP), and 2% citric acid distilled water(CP). The groups were pretreated for 3 minutes at 100°C and compared. Results: There was no significant difference in the moisture content. However, there was a noticeable difference in the cooking loss. CP had the lowest pH, with the L value and b value decreasing, and the a value increasing in all groups. The lowest browning index(BI) and browning rate(BR) were seen in NP and CP, while the highest values were observed in NP for total polyphenol and flavonoid contents, PV, and TR. Additionally, NP exhibited the highest activity in both DPPH radical and ABTS+ radical scavenging activities. Microorganisms were measured in all the pretreatment groups except for CON. Conclusion: In this study, pretreatment involving the addition of 2% NaCl was considered desirable to preserve the physiological content and nutrients of potatoes and to inhibit microbial propagation.
Evaluation of Rhynchosia nulubilis with different types of drying methods and various levels on the product quality of low-fat model sausage 쥐눈이콩 건조 방법 및 첨가량에 따른 저지방 모델 소시지의 품질특성 평가
Evaluation of Rhynchosia nulubilis with different types of drying methods and various levels on the product quality of low-fat model sausage 쥐눈이콩 건조 방법 및 첨가량에 따른 저지방 모델 소시지의 품질특성 평가
김민재 Min Jae Kim , 진구복 Koo Bok Chin
DOI:10.9724/kfcs.2023.39.6.447
Abstract
Purpose: This study evaluated the quality characteristics of low-fat pork model sausages (LFMS) according to the drying methods (Freeze-drying, FD vs. 60℃ Oven-drying, OD) and addition levels of Rhynchosia nulubilis powder (RNP) (0, 0.5, 1.0, 2.0, and 3.0%). Methods: Two experiments were conducted. In experiment 1, five LFMS treatments were prepared with different drying methods (CTL, low-fat pork sausage (LFPS); REF, LFPS with 1.5% soy protein isolate; FP, LFPS with 3.0% FD RNP; OP, LFPS with 3.0% OD RNP; MP, LFPS with 3.0% commercial RNP). In experiment 2, five LFMS treatments were prepared with various levels of RNP (0-3.0%). Results: In experiment 1, regardless of the drying method, when RNP was added to LFMS, the a* values decreased and the b* values increased compared to the control and reference. In addition, the moisture content decreased, but the fat and protein contents increased (p< 0.05). The hardness values of OP and MP were similar to those of CTL and REF (p >0.05). In experiment 2, as the RNP levels were increased, the L* and a* values decreased, and the b* values increased (p< 0.05). When 0.5 and 1.0% of RNP was added to the LFMS, the cooking loss, expressible moisture, proximate composition, and texture profile analysis (TPA) results of the control (0%) were similar(p >0.05). Conclusion: Low-fat model sausages with OD RNP were similar characteristics to those of REF and adding 0.5% or 1.0% of RNP might be the optimal content for the maximum effect of the low-fat model sausage.
Key Words
Rhynchosia nulubilis powder, drying methods, different addition level, low-fat model sausage
Effect of different curing methods on the quality characteristics of Tenebrio molitor larvae 염지 방법이 식용곤충 스낵의 품질 특성에 미치는 영향
이현주 Hyun-ju Lee , 김예지 Yea-ji Kim , 김정헌 Jeong-heon Kim , 차지윤 Ji Yoon Cha , 김태경 Tae-kyung Kim , 한성구 Sung-gu Han , 최윤상 Yun-sang Choi
Effect of different curing methods on the quality characteristics of Tenebrio molitor larvae 염지 방법이 식용곤충 스낵의 품질 특성에 미치는 영향
이현주 Hyun-ju Lee , 김예지 Yea-ji Kim , 김정헌 Jeong-heon Kim , 차지윤 Ji Yoon Cha , 김태경 Tae-kyung Kim , 한성구 Sung-gu Han , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2023.39.6.458
Abstract
Purpose: This study provides information on the effects of curing methods on the quality characteristics of edible insect materials. The study was undertaken to improve the processing and increase the large-scale utilization of edible insects as alternative protein sources. Methods: Tenebrio molitor larvae were cured by tumbling (T) in 3% salt water at 0°C for 60 min (25 rpm) or by soaking (S) in 3% salt water at 0°C for 24 h. Curing by tumbling and soaking (TS) or by soaking and tumbling (ST) were also conducted. Larvae were then blanched in boiling water at 100°C for 1 min, dried at 70°C for 4 h, ground, and quality characteristics, that is, pH, color, moisture content, dried yield, protein solubility, carbonyl contents, and shear force, were analyzed. Results: Cured Tenebrio molitor larvae in the TS group had the lowest pH value, and larvae in the T group were darker and had the lowest redness value. Yellowness was highest in the control group and lowest in the ST group. Moisture and carbonyl contents and dried yield of cured Tenebrio molitor larvae were higher in the control group, and the ST group had the lowest dried yield. In addition, protein solubility was highest, but shear force was lowest in the TS group. Conclusion: According to these results, curing edible insects by tumbling and soaking before drying enhances the quality of edible insect snack products.
Key Words
edible insect, Tenebrio molitor larvae, curing, hot air drying, quality characteristics
Sensory and physicochemical quality characteristics of pumpkin porridge (Hobakjook) prepared with dry waxy rice powder 건식찹쌀가루를 첨가한 호박죽의 감각적 및 이화학적 품질특성
송민경 Min Kyung Song , 이철규 Chul Kyu Lee , 윤혜현 Hye Hyun Yoon
Sensory and physicochemical quality characteristics of pumpkin porridge (Hobakjook) prepared with dry waxy rice powder 건식찹쌀가루를 첨가한 호박죽의 감각적 및 이화학적 품질특성
송민경 Min Kyung Song , 이철규 Chul Kyu Lee , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2023.39.6.465
Abstract
Purpose: This study examined the changes in the sensory characteristics of pumpkin porridge (Hobakjook) with varying ratios of dry waxy rice powder (0 g(CON), 40 g(DWP2), 80 g(DWP4), 120 g(DWP6) and 160 g(DWP8)). Methods: The moisture contents, Hunter color, viscosity, °Brix, and spreadability were measured. The sensory characteristics were assessed through a quantitative descriptive analysis (QDA) of 14 sensory attributes by 16 trained panelists, and a consumer acceptance test was conducted on 200 consumers. Results: The moisture contents of pumpkin porridge were highest in the CON sample. The color (L, a, b-value), °Brix and viscosity of the pumpkin porridge increased as the dry waxy rice powder ratio was increased. The QDA results showed that most of the flavor attributes (sweetness, savory, astringency, and cooked rice flavor), and roughness of the texture of the pumpkin porridge increased as the dry waxy rice powder ratio was increased. In contrast, the yellowness, glossy appearance, pumpkin odor, pumpkin flavor, softness of texture, and aftertaste decreased. Principal component analysis (PCA) showed that PC1 and PC2 accounted for 60.11% and 31.56%, respectively, of the total variance, wherein PC1 was the criterion for classifying pumpkin porridge samples according to the ratio of dry waxy rice powder in pumpkin porridge. Partial least square regression (PLSR) showed that DWP6 and DWP8 in order were all close to that of acceptance, but CON and DWP2 were positioned in the opposite direction of acceptance. Conclusion: The ratio of dry waxy rice powder in pumpkin porridge is an important factor affecting the sensory quality and consumer acceptance of pumpkin porridge. The ideal dry waxy rice powder ratio for pumpkin porridge is 120 g with 3,600 g water, 1,880 g pumpkin base, 16 g salt, and 80 g sugar.
Quality characteristics of oven-baked Yukwa produced with different additions of black rice flour 흑미 첨가량을 달리하여 제조한 구운 유과의 품질 특성
김지명 Ji-myoung Kim , 노준희 Junhee No
DOI:10.9724/kfcs.2023.39.6.475
Abstract
Purpose: This study measured the quality characteristics and antioxidant capacity of Yukwa prepared from black waxy rice flour. Methods: Waxy rice flour and black waxy rice flour were soaked at room temperature for 9 days, dried and milled. Yukwa dough was prepared with varying concetrations of black waxy rice flour (0%, 1%, 3%, 5%, and 10%) and baked in an oven. Results: The hardness of the Yukwa dough increased as the amount of black waxy rice flour added was increased, which was linked to the dietary fiber in the bran. Yukwa with 5% black waxy rice flour had largest volume (16.50 mL), with further increases in black waxy rice flour content resulting in a decreased expansion force and a flattened shape. The hardness peaked in the Yukwa containing 3% and 5% black rice flour. The total phenolic compounds and DPPH radical scavenging activity were highest in Yukwa with 10% black rice flour (p<0.05). Conclusion: Despite the deterioration in the structure with increased black rice flour, the porous structure of Yukwa was maintained up to 5% black waxy rice addition. Moreover, antioxidant capacity increased as the black waxy rice flour content was increased.
Key Words
black rice flour, Yukwa, texture properties, oven baking
A study on the quality and sensory characteristics of rice noodles with added yacon powder 야콘 가루 첨가한 쌀국수의 품질 특성과 감각 평가에 관한 연구
A study on the quality and sensory characteristics of rice noodles with added yacon powder 야콘 가루 첨가한 쌀국수의 품질 특성과 감각 평가에 관한 연구
탄자야줄리오 Julio Tanjaya , 정복미 Bok-mi Jung
DOI:10.9724/kfcs.2023.39.6.483
Abstract
Purpose: This study investigated the quality characteristics of gluten-free rice noodles with added yacon powder. Methods: Proximate analysis, cooking properties, texture, color, pasting properties, and sensory evaluations of gluten-free rice noodles with yacon powder added at 1, 3, or 5% were investigated. Results: The moisture contents of noodles with added yacon powder ranged from 33.67 to 34.63%. The weight and water absorption rate of noodles containing yacon powder decreased according to the amount added, but volumes were similar for each group. Texture profiles (hardness, springiness, cohesiveness, gumminess, and chewiness) of raw and cooked noodles were decreased by adding yacon powder, but whereas the adhesiveness of cooked noodles behaved similarly, the adhesiveness of raw noodles was not decreased by adding yacon powder. L*, a*, and b* values of raw and cooked noodles containing yacon were lower than those of yacon-free controls, except for the a* value of cooked noodles. Initial pasting temperature was increased dose-dependently by adding yacon powder, whereas peak, breakdown, setback, and final viscosities were decreased. Sensory evaluations showed no significant difference between controls and yacon groups in terms of taste, flavor, texture, or overall acceptance. Conclusion: These results suggest that yacon flour could be added at levels up to 5% when making rice noodles, and that rice noodles prepared using 1% yacon flour are a good candidate health food for consumers wishing to avoid wheat flour.
Relationships between the five major diseases and nutrient intake by the elderly - Using national health and nutrition survey data - 다중 로지스틱 회귀 분석을 통한 고령자의 5대 질병 및 영양소 섭취와의 관계 - 제8기 국민건강 영양조사 자료 활용 -
김연정 Yeonjeong Kim , 김다솔 Dah-sol Kim , 주나미 Nami Joo
Relationships between the five major diseases and nutrient intake by the elderly - Using national health and nutrition survey data - 다중 로지스틱 회귀 분석을 통한 고령자의 5대 질병 및 영양소 섭취와의 관계 - 제8기 국민건강 영양조사 자료 활용 -
김연정 Yeonjeong Kim , 김다솔 Dah-sol Kim , 주나미 Nami Joo
DOI:10.9724/kfcs.2023.39.6.492
Abstract
Purpose: To identify the correlation between the five major diseases (hypertension, dyslipidemia, stroke, osteoporosis, and diabetes) and nutrient intake in the elderly (aged ≥ 65 years) and provide basic data to help members of this nutritionally vulnerable population better manage nutrition and prevent diseases. Methods: Multiple logistic regression analysis was conducted on those aged ≥ 65 who participated in the 8th 2021 National Health and Nutrition Survey. Results: Hypertension was significantly associated with protein, linolenic acid, γ-linolenic acid, and vitamin E intakes (p<0.05), dyslipidemia with iron, vitamin A, and β-carotene intakes (p<0.05). Stroke was significantly associated with energy, carbohydrate, fat, capric acid, myristic acid, arachidic acid, lignoceric acid, palmitoleic acid, oleic acid, eicosapentaenoic acid, and docosahexaenoic acid intakes (p<0.05), whereas osteoporosis was significantly associated with docosadienoic acid and calcium intakes (p<0.05). Finally, diabetes was significantly associated with lauric acid, myristoleic acid, stearidonic acid, diphomo-γ-linolenic acid, phosphorus, zinc, and vitamin B3 intakes (p<0.05). Conclusion: Nutrients were found to have different effects on the five major diseases of old age, which prevented our determining the effects of individual nutrients on these diseases. This study contributes to understanding of the relationships between nutrients and the five major diseases of old age. Continuous research is needed on this topic.
Awareness of clean labels and purchase intention for restaurant meal replacement(RMR) according to food involvement 음식관여도에 따른 레스토랑 간편식의 클린라벨 표시 인식과 구매의도
김수민 Soomin Kim , 최승균 Seunggyun Choi , 임선구 Sungoo Yim , 홍완수 Wansoo Hong
Awareness of clean labels and purchase intention for restaurant meal replacement(RMR) according to food involvement 음식관여도에 따른 레스토랑 간편식의 클린라벨 표시 인식과 구매의도
김수민 Soomin Kim , 최승균 Seunggyun Choi , 임선구 Sungoo Yim , 홍완수 Wansoo Hong
DOI:10.9724/kfcs.2023.39.6.507
Abstract
Purpose: This study evaluated the consumer demands and points of improvement for restaurant meal replacement (RMR) through an awareness of clean labels and purchase intention by restaurant meal replacement using food involvement. Methods: An online survey was conducted from December 3 to December 6, 2021, on 529 adults selected using a random sampling method. The data were analyzed statistically using cross-tab analysis and a t-test. Results: An analysis of the awareness of clean labeling of RMR products revealed ‘Clean labeling should be placed in a prominent place’ and ‘Clean labeling must be faithfully implemented’ to have high awareness. The low and high involvement groups showed a high awareness for the item ‘Clean labeling should be placed in a prominent place’. An analysis of the considerations for the clean labeling of RMR revealed the origin of the ingredients, trans fats, use of preservatives, and high nutritional value to be important. An evaluation of the purchase intention of RMR with a clean label revealed ‘I am more likely to buy the product’ and ‘I am willing to use the product continuously’ to indicate a high purchase intention. An analysis of the differences according to food involvement showed that the high-involvement group had a higher purchase intention for clean-label products than the low-involvement group in all items. Conclusion: These results can be used as basic data for future research on the clean labeling of HMR(Home meal replacement) including RMR in Korea.
Effects of physical health and dietary behavior on nutritional intake by the elderly-Using the 8th Korean national health and nutrition survey data- 고령자의 신체건강 및 식생활 행태가 영양소 섭취량에 미치는 영향 - 제8기 국민건강영양조사(2020) 자료 활용 -
Effects of physical health and dietary behavior on nutritional intake by the elderly-Using the 8th Korean national health and nutrition survey data- 고령자의 신체건강 및 식생활 행태가 영양소 섭취량에 미치는 영향 - 제8기 국민건강영양조사(2020) 자료 활용 -
임하리 Hari Yim , 김다솔 Dah-sol Kim , 주나미 Nami Joo
DOI:10.9724/kfcs.2023.39.6.518
Abstract
Purpose: This study investigated nutritional consumptions and relationships between physical health and dietary behaviors in Korean elderly. Methods: The analysis utilized data from the Korea National Health and Nutrition Examination Survey (KNHANES). A total of 1,370 elderly (≥65 years) were included. Results: Elderly with poor oral health had significantly lower nutrient intakes, except for carbohydrates and vitamin D, and elderly with low daily activity levels had significantly lower nutrient intakes, except for vitamins A, C, and D. Furthermore, subjects with high levels of depression/anxiety level had significantly lower intakes of moisture, dietary fiber, calcium, phosphorus, sodium, vitamin E, riboflavin, and folate, and those who ate breakfast less frequently had significantly higher intakes of nutrients except fat and vitamin D. Eating out was associated with significantly higher intakes of all nutrients except potassium and vitamin D. Conclusion: Nutritional intakes are influenced by chewing problems, daily activity, depression/anxiety, and frequencies of eating breakfast, eating out, and fruits.
