Quality Changes of Breads with Spices Powder during Storage 향신료 첨가 식빵의 저장기간법 품질특성 변화
김미림 Mi Lim Kim , 박금순 Geum Soon Park , 안상희 Sang Hee An , 최경호 Kyoung Ho Choi , 박찬성 Chan Sung Park
17(3) 1-9, 2001
Title
Quality Changes of Breads with Spices Powder during Storage 향신료 첨가 식빵의 저장기간법 품질특성 변화
김미림 Mi Lim Kim , 박금순 Geum Soon Park , 안상희 Sang Hee An , 최경호 Kyoung Ho Choi , 박찬성 Chan Sung Park
DOI:
Abstract
The purpose of study was to improve the storage time of breads with spices. The quality of breads with garlic, ginger and cinnamon powder containing 1% concentration were investigated using sensory and mechanical evaluation. For 14 days, total microbial count and chemical properties were analyzed at 18℃ The result of sensory evaluation was not significantly different between control and breads with spices powder. But breads with spices powder were significantly higher than control in texture and acceptability. Especially, bread with cinnamon powder was most favorable in acceptability. The result of total microbial count showed that breads with spices powder were reduced with storing time passed and bread with cinnamon powder was most reduced in breads with spices powder. As storing time passed, moisture contents and pH range were decreased and L, a and b value were decreased in all breads. Hardness, gumminess and brittleness of texture analysis were increased as storing time passed, but sprinsiness and cohesiveness were decreased. A negative correlation was observed between the sensory and mechanical properties in general. Sensory properties of springiness and swelling were positively correlated with the acceptability. In the analysis of correlation between the chemical and mechanical properties showed that lightness of mechanical properties had positive correlation with pH range and moisture contents. Moisture contents of chemical properties had negative correlation with hardness, but had positive correlation with cohesiveness of mechanical properties.
Key Words
Changes in rheological properties of packaged Kongdduck prepared with soybean flour and peanut flour during storage periods 콩가루 및 땅콩가루를 첨가한 콩떡의 포장 후 저장 중 물성 변화 (2)
정혜숙 Hye Sook Jung , 김경자 Kyung Ja Kim
17(3) 10-16, 2001
Title
Changes in rheological properties of packaged Kongdduck prepared with soybean flour and peanut flour during storage periods 콩가루 및 땅콩가루를 첨가한 콩떡의 포장 후 저장 중 물성 변화 (2)
정혜숙 Hye Sook Jung , 김경자 Kyung Ja Kim
DOI:
Abstract
Rice cakes were prepared by the addition of yellow soybean flour or peanut flour and packaged with CO_2-modified packaging(CMP) or vacuum packaging(VP), and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness from the 2nd day and adhesiveness from the 4th day of storage. As there was no remarkble difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cake appeared to be more important than the type of packaging in terms of the quality deterioration of rice cake.
Key Words
Bifidogenic Effects of Yaksun ( functional herbal ) Food Materials 약선식품소재의 유산균 증식 효과
배은아 Eun Ah Bae , 한명주 Myung Joo Han
17(3) 17-23, 2001
Title
Bifidogenic Effects of Yaksun ( functional herbal ) Food Materials 약선식품소재의 유산균 증식 효과
배은아 Eun Ah Bae , 한명주 Myung Joo Han
DOI:
Abstract
The objective of this study was to evaluate the effect of functional herbal foods on the growth of intestinal lactic acid bacteria. When Bifidobacterium breve and human intestinal microflora were inoculated in the general anaerobic medium which contained each functiona1 food water extract, most of functional herbal foods induced the growth of lactic acid bacteria by decreasing pH of the broth. The pH decreasing effects of Liriip platyphylla and Platcodon grandiflorum were excellent. The growth of lactic acid bacteria effectively inhibited the bacterial enzymes, β -glucosidase and β -glucuronidase. Engenia caryophyllata and Liriipe platyphylla potently inhibited the productivity of β -glucosidase of B. breve and human intestinal bacteria. Cinnamomum cassia, Gardenia jasminoides and Platycodon grandiflorum potently inhibited the productivity of β-glucuronidase of human intestinal bacteria. The growth component isolated from Platycodon grandiflorum was sucrose (compound B).
Key Words
Evaluation of Functional Properties of Onion , Rosemary , and Thyme Extracts in Onion Kimchi 양파 , 로즈마리 , 타임의 기능성에 관한 연구
정동옥 Dong Ok Chung , 박인덕 In Duck Park , 정해옥 Hae Ok Jung
17(3) 24-29, 2001
Title
Evaluation of Functional Properties of Onion , Rosemary , and Thyme Extracts in Onion Kimchi 양파 , 로즈마리 , 타임의 기능성에 관한 연구
정동옥 Dong Ok Chung , 박인덕 In Duck Park , 정해옥 Hae Ok Jung
DOI:
Abstract
This study was conducted to evaluate the functional properties of onion, rosemary and thyme extracts which are the ingredients of onion Kimchi. Onion extract showed a significant difference in antioxidative effect based on peroxide value and thiocyanate method. Antioxidative activity of rosemary extract was similar to those of BHA and BHT, but thyme extract did not show any antioxidative effect.. Onion, rosemary, and thyme extracts showed antimicrobial activities against gram positive bacteria but onion and thyme extracts did not against E. coli, Candida, and molds. Rosemary extract demonstrated a strong activity against L plantarum which is a major lactobacillus in Kimchi fermentation, and Micrococcus luteus. Onion, rosemary, and thyme extracts showed an effect of hangover relief effect by lowering the alcohol concentration of blood in rat. Blood pressure of the male spontaneous hypertensive rat was suppressed by onion extract after 3 days of feeding, but rosemary and thyme extracts were not effective for lowering blood pressure.
Key Words
Effect of kimchi on the microbiological Properties of fermented sausages during ripening period 김치 첨가가 발효소세지 숙성중 미생물 특성에 미치는 영향
한영실 Young Sil Han , 김순임 Soon Im Kim , 정해옥 Hae Ok Jung , 전희정 Hui Jung Chun , 백재은 Jae Eun Paik
17(3) 30-34, 2001
Title
Effect of kimchi on the microbiological Properties of fermented sausages during ripening period 김치 첨가가 발효소세지 숙성중 미생물 특성에 미치는 영향
한영실 Young Sil Han , 김순임 Soon Im Kim , 정해옥 Hae Ok Jung , 전희정 Hui Jung Chun , 백재은 Jae Eun Paik
DOI:
Abstract
We studied the effects that the addition of Kimchi has on microbiological properties of fermented sausages as we observed pH and microbiological changes of Kimchi-added fermented sausage by aging period. The pH figure of sausages added with commercial starter culture was 5.69 at the beginning stage and declined gradually to 5.01. The more Kimchi is added, the lower pH figure goes. Sausages with 10% and 20% of fresh Kimchi, and 2% and 4% of powdered Kimchi added, showed about pH 5.4 at the early stage and down to pH 4.87 as they are stored longer. In terms of microbiological changes, sausages mixed with starter culture showed 10＾7cfu/g level in the number of total bacteria, lactic acid bacteria, yeast and fungi, lower than Kimchi-added sausages. However, the figure soared sharply to 10＾10cfu/g during the aging period. Kimchi-added sausages recorded 10＾9cfu/g, slightly high during the early aging stage, in the number of total bacteria, lactic acid bacteria, yeast and fungi, while showing a gradual increase up to 10＾10cfu/g towards the end of aging period and became microbiologically stabi1ized .
Key Words
A Study on Setting the Shelf Life of Commercial Korean Traditional Cookies : Rice Yoogwa , Sesame Yoogwa and Yackwa 일부 시판되고 있는 한과류 중 쌀유과 , 깨유과 및 약과의 적정 유통기한 설정에 관한 연구
김은미 Eun Mi Kim , 김현숙 Hyun Sook Kim
17(3) 35-42, 2001
Title
A Study on Setting the Shelf Life of Commercial Korean Traditional Cookies : Rice Yoogwa , Sesame Yoogwa and Yackwa 일부 시판되고 있는 한과류 중 쌀유과 , 깨유과 및 약과의 적정 유통기한 설정에 관한 연구
김은미 Eun Mi Kim , 김현숙 Hyun Sook Kim
DOI:
Abstract
This study was conducted in order to set the shelf life of Rice Yoogwa, Sesame Yoogwa and Yackwa to marketed in department store. It was investigated acid value, peroxide value, microbiological test and sensory evaluation for 50 days. Acid value of Rice Yoogwa, Sesame Yoogwa and Yackwa were not significantly different during storage period. Peroxide values of Rice Yoogwa and Yackwa were significantly increased after 30 days of storage but there was no different in Sesame Yoogwa. Fungus were appeared Sesame Yoogwa of A company, Rice Yoogwa and Yackwa of B company after 40 days of storage. In sensory evaluation, odor, taste, texture and overall acceptability after 40 days were significantly lower than 10 days of storage and rancid odor was gradually increased with preservation period in all materials. Correlation of acid value and peroxide value were positive throughout whole preservation period and rancid odor was increased. Odor, taste, texture and overall acceptability of Yoogwa and Yackwa were negative correlation with preservation period. In view of the above results, it came to the conclusion that shelf life of Yoogwa and Yackwa was 40 days.
Key Words
Standardization of the Preparation Methods for Hwajeun ( 1 ) - focused on the volume and temperature of water added - 화전 조리법의 표준화를 위한 조리과학적 연구 ( 1 ) - 첨가하는 물의 양과 온도를 중심으로 -
이승현 Seung Gyun Lee , 장명숙 Myung Sook Jang
17(3) 43-51, 2001
Title
Standardization of the Preparation Methods for Hwajeun ( 1 ) - focused on the volume and temperature of water added - 화전 조리법의 표준화를 위한 조리과학적 연구 ( 1 ) - 첨가하는 물의 양과 온도를 중심으로 -
이승현 Seung Gyun Lee , 장명숙 Myung Sook Jang
DOI:
Abstract
The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4∼2.8%, and the oil absorption ratio of Hwajeun made by 20℃ water for kneading increased in proportion to the increment of water added(p<0.01). In terms of color, b value of Hawjeun made by 104℃ salted water for kenading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 20℃ water(36%) for kneading showed significantly(p<0.05) high value among the samples. As a result of sensory evaluation, Hawjeun made with 27% of 104℃ salted water for kneading was most preferred in softness, chewiness, taste and overall preference.
Key Words
Effect of Addition of Green Tea Powder and Angelica Keiskei Powder on the Quality Characteristics of Yukwa 녹차 가루 및 신선초가루 첨가가 유과의 품질 특성에 미치는 영향
김향숙 Hyang Sook Kim , 김순남 Soon Nam Kim
17(3) 52-60, 2001
Title
Effect of Addition of Green Tea Powder and Angelica Keiskei Powder on the Quality Characteristics of Yukwa 녹차 가루 및 신선초가루 첨가가 유과의 품질 특성에 미치는 영향
김향숙 Hyang Sook Kim , 김순남 Soon Nam Kim
DOI:
Abstract
Effects of added green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa were examined for the purpose of improving functioanality and variety of Yukwa, and usage of green tea powder and Angelica keiskei. Dietary fiber contents of green tea powder were 5.2% soluble dietary fiber, 22% insoluble dietary fiber, while Angelica keiskei contained 28.9% soluble dietary fiber, 29.6% insoluble dietary fiber. Expansion rate of yukwa was 3,675% for control and the rates were slightly decreased as the addition level increased. Although Yukwas added 6% green tea and angelica keiskei powder were harder than the others when determined by rheometer, sensory evaluation results showed that hardness and mouthfeel were soft without any significant difference among the control and experimental samples. And internal structure of 4 and 6% green tea powder and those added angelica keiskei at three levels were evaluated by sensory panel as moderately compact. Overall acceptability of yukwa added 2% green tea powder was the best of all while yukwas added angelica keiskei at three levels were evaluated as good. The results of peroxide value and TBA value showed that green tea powder had stronger antioxidative property than angelica keiskei. In conclusion addition of green tea powder by 2% level and angelica keiskei powder up to 4% would give us beneficial effects in the aspects of functionality and storage life of yukwa without any detrimental effects on the quality characteristics of it.
Key Words
Sensory and mechanical characteristics of Seosokbyung by Different ratio of Ingredient 서속병 (黍粟餠)의 재료배합비에 따른 관능적 , 텍스쳐 특성
백구슬 Gu Sul Baek , 이효지 Hyo Gee Lee
17(3) 61-74, 2001
Title
Sensory and mechanical characteristics of Seosokbyung by Different ratio of Ingredient 서속병 (黍粟餠)의 재료배합비에 따른 관능적 , 텍스쳐 특성
백구슬 Gu Sul Baek , 이효지 Hyo Gee Lee
DOI:
Abstract
This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was detetmined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10㎖ of water in 105g of rice flour. Flavor-175g(50%) of glutinous millet flour with a 80㎖ of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70㎖ of honey in 105g of rice flour. Chewiness-210g(60%) of glutinous millet flour, 60g of sugar with 20㎖ of water in 140g of rice flour. Sweetness-175g (50%) of glutinous millet flour 7g of sugar with 25㎖ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g(50%) of glutinous millet flour with 80㎖ of sugar in 175g of rice flour, and that for hardness in the one of 245g(70%) of glutinous millet flour with 70㎖ of honey in rice flour. As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 210g of glutinous millet flour, 60g of sugar, 20㎖ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright `L` value(Lightness) was obtained from 175g of rice flour mixed with 175g(50%) of glutinous millet flour, 70g of sugar and 25㎖ of water. The highest `a` value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80㎖ of honey. The best `b` value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20㎖ of water.
Key Words
Properties on the Quality Characteristics of Bread Added with Coriander 향신료 고수 ( Coriandrum sativum L. ) 를 첨가한 식빵의 품질 특성
김옥희 Ok Hee Kim , 최옥자 Ok Ja Choi , 김용두 Young Doo Kim , 강성구 Seong Koo Kang , 이행재 Haeng Jae Lee , 이선희 Seon Yee Lee
17(3) 75-80, 2001
Title
Properties on the Quality Characteristics of Bread Added with Coriander 향신료 고수 ( Coriandrum sativum L. ) 를 첨가한 식빵의 품질 특성
김옥희 Ok Hee Kim , 최옥자 Ok Ja Choi , 김용두 Young Doo Kim , 강성구 Seong Koo Kang , 이행재 Haeng Jae Lee , 이선희 Seon Yee Lee
DOI:
Abstract
Related to the desire to expand our knowledge on the use of natural spices, this study was carried out. Quality chararteristics of bread such as water holding capacity, loaf volume and weight, color value, mechanical characteristics and sensory evaluation were investgated by being added flour of Coriander leaf and seed. The results of the experiment are as follows: Among the proximate composition of bread added with the Coriander flour, the content of crude protein and curde ash was higher in the bread added with Coriander leaf and Coriander seed than in the control bread. In the case of crude fat and crude fiber, bread added with seed was the highest. The water holding capacity was highest in the bread when 3% of Coriander seed was added. With the increased addition of the Coriander flour, the water holding capacity was lower in the bread in which leaf and seed were added. The loaf weight of bread added with Coriander leaf was increased compared to the control bread and the bread added with Coriander seed. With the increase of the amount of leaf and seed, loaf weight of bread had a tendency to be higher. The loaf volume of bread added with seed was the heighest, followed by control bread and bread added with leaf in order. The color value of bread when Coriander leaf was added had lower values of 1ightness and redness, and higher value of yellowness than those of the control bread. According to the amount added, there was a significant difference in the value of lightness. In the case of bread added with seed, the color value had lower value of lightness and higher values of redness and yellowness than those of the control bread. In the texture characteristics by mechanical examination, the hardness of the bread generally tended to decrease when Coriander was added. Springiness was the highest in the control bread and it was decreased in the bread added with seed and the bread added with leaf in that order. But, the ratio of Coriander added didn`t make a significant difference. Cohesiveness, gumminess and chewiness of bread were, when added with Coriander, generally lower than those of the control bread. Cohesiveness was significantly lower when seed was added to the bread at 5% level. Gumminess and chewiness of it were the lowest when added with Coriander leaf at 5% level. In the results of the sensory evaluation, the bread in which Coriander seed at 3% level was added showed the highest preference in regards to the flavor, taste and mouth feel. The control bread in regards to color and the bread in which 3% of leaf was added in regards to crumb texture attained the best preference respectively. The best result for overall preference showed when Coriander seed at 3% level was added to the bread,
