Physicochemical Properties and Antioxidant Activities of Morning Bread Added with Liriope platyphylla 맥문동 양을 달리하여 제조한 모닝빵의 이화학적 특성 및 항산화성 평가
이묘은 Myo Eun Lee , 김다희 Da Hee Kim , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2020.36.3.213
Abstract
This study examined the quality characteristics and antioxidant activities of morning bread containing Liriope platyphylla concentrate. Methods: Liriope platyphylla concentrate was added to morning bread at different concentrations: 0% (Control), 50% (LPM50), 75% (LPM75), 100% (LPM100) instead of a sugar solution. The weight, volume, height, sugar content, pH, acidity, color, and intensity were measured to examine the quality characteristics of morning bread. In additon, the antioxidant activities, total phenolic content, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities were examined. Results: The baking properties of morning bread, such as weight (g), were similar in all samples. The volume (mL) increased and height (cm) decreased with the addition of Liriope platyphylla concentrate. On the other hand, there were no significant differences. All samples had similar sugar contents (°Brix). The pH decreased with increasing amount of Liriope platyphylla concentrate and the acidity (%) increased. On the Hunter color system, the L (lightness) values decreased with the addition of Liriope platyphylla concentrate, but a (redness) and b (yellowness) values increased. The total phenolic content, an antioxidant, was the highest at LPM100. The antioxidant activities, including the DPPH and hydroxyl radical scavenging activities, increased when more Liriope platyphylla concentrate was added. In the sensory test, the overall acceptability was the highest at LPM75. Conclusion: Overall, the addition of Liriope platyphylla concentrate to morning bread will increase the applications of Liriope platyphylla concentrate.
Evaluation of Various Levels of Pea Protein on Quality Characteristics of Pork Low-fat and Emulsified Model Sausages 완두콩 단백질을 첨가한 돈육 저지방 및 유화형 모델 소시지의 품질특성
Evaluation of Various Levels of Pea Protein on Quality Characteristics of Pork Low-fat and Emulsified Model Sausages 완두콩 단백질을 첨가한 돈육 저지방 및 유화형 모델 소시지의 품질특성
최지선 Jiseon Choi , 진구복 Koo Bok Chin
DOI:10.9724/kfcs.2020.36.3.222
Abstract
This study was performed to evaluate the quality characteristics of pork low-fat and emulsified model sausages containing various levels of pea protein concentrate(PPC, 0, 0.5, 1.0, and 1.5%). Methods: After the pork sausages were manufactured with various PPC levels, the pH and color values, proximate analysis, expressible moisture, cooking loss, and textural profile analyses were measured. Results: In the low-fat model sausages, the yellowness(CIE b*) increased with increasing PPC level(p<0.05). The lightness(CIE L*) of the pH 6.30 group was higher, but redness(CIE a*) and yellowness(CIE b*) values were lower than pH 6.15 group(p<0.05). The fat contents(%) of the pH 6.15 group was higher than the pH 6.30 group, but moisture contents(%) was lower(p<0.05). When 1.5% PPC was added, the water holding capacity of sausages was improved. On the other hands, the 1.5% SPI treatments were the best(p<0.05). The water holding capacity, cooking loss and textural properties were better in pH 6.30 group than the pH 6.15 group(p<0.05). In emulsified model sausages, the yellowness(CIE b*) increased with the addition of PPC, which was similar to those of low-fat sausages. In addition, the cooking loss of the PPC treatments was half that of the control(p<0.05). Conclusion: Water holding capacity of low-fat model sausages was improved when 1.5% PPC was added, and the addition of PPC improved cooking loss in emulsified sausages, resulting in the improved functional properties of meat products.
Key Words
quality characteristics, low-fat model sausage, emulsified model sausage, pea protein
Quality Properties of Jelly using Ginger (Zingiber officinale Rosc.) Concentrate Prepared with Enzymatic Hydrolysis 생강 효소처리 농축액을 활용한 젤리 제조 및 품질 특성
남동건 Dong-geon Nam , 김민아 Mina Kim , 임푸름 Pureum Im , 최정숙 Jeong-sook Choe , 최애진 Ae-jin Choi
Quality Properties of Jelly using Ginger (Zingiber officinale Rosc.) Concentrate Prepared with Enzymatic Hydrolysis 생강 효소처리 농축액을 활용한 젤리 제조 및 품질 특성
남동건 Dong-geon Nam , 김민아 Mina Kim , 임푸름 Pureum Im , 최정숙 Jeong-sook Choe , 최애진 Ae-jin Choi
DOI:10.9724/kfcs.2020.36.3.233
Abstract
This study examined the effects of enzymatic hydrolysis ginger concentrate (EGC) addition on jelly. The recipe, quality, and sensory characteristics of jelly with EGC were analyzed and evaluated. Methods: The ratio of EGC and concentrated fruit extract for preparing gummy type jelly were determined by a trained panel. The jelly (gummy) was analyzed for acidity, pH, sugar content, texture, and sensory characteristics. Results: The panelists showed that 10% EGC with 90% concentrated fruit extract (ginger and lemon, GL; ginger and red grapefruit, GRG) was most preferred. The pH of the jelly was highest in the GRG addition group. GL jelly was the most preferred and produced the best score in sensory evaluation, such as appearance, sweetness, ginger spiciness, hardness, stickiness, and overall quality. In the case of jelly, gummy type jellies with GL or GRG were most preferred. Conclusion: Jelly with EGC and concentrated fruit extract were desirable for making food products because of its high consumer preference and positive effects on improving quality. In addition, these results might be helpful for the industrial application of functional food materials and products using ginger.
Physicochemical Properties and Antioxidant Activities of Morning Bread Added with Peucedanum japoincum Thunberg 갯기름나물을 첨가한 모닝빵의 이화학적 품질특성 및 항산화성
양상호 Sang Ho Yang , 김수진 Su Jin Kim , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2020.36.3.243
Abstract
This study was conducted to investigate the quality characteristics and antioxidant activities of bread with added Peucedanum japoincum Thunberg(PJT). Methods: PJT powder was added to bread at the level of 0, 1, 3 and 5% of wheat flour. Moisture content, weight, volume, sugar content, reducing sugar content, pH, acidity, color and texture were measured to investigate the bread’s quality characteristics. Antioxidant activities were examined by measuring the total phenol content, DPPH radical scavenging activity and SOD(superoxide dismutase)-like activity. Results: The moisture content of bread significantly increased with increasing content of PJT powder. There was no difference between control bread and PJT-added breads in the sugar content(°Brix) and reducing sugar content. As the amount of PJT increased, the pH decreased but the acidity increased. The hunter color system, L (Lightness) and a (Redness) values of the PJT-added bread crumb decreased, whereas the b (yellowness) value was increased. Hardness was decreased with PJT addition in texture analysis. Total phenol contents increased with increasing PJT amount. IC50 values for DPPH radical scavenging activity and EC50 values for SOD-like activity decreased with increasing amounts of PJT. The sensory evaluation results demonstrated that the bread with 3% PTJ had higher scores in overall preference than the others. Conclusion: Based on these results, it was suggested that PJT powder-added bread is expected to be a good quality bread with high antioxidant activity and preference.
To improve the nutrients and dietary fiber of white rice flours, stabilized rice bran (SRB) and cross-linked resistant starch (RS4) were added to white rice flours (WRF) and quality characteristics of the rice flour mixtures were compared to those of brown rice flour (BRF). Methods: General compositions, total dietary fiber contents (TDFCs) and nutrients such as amino acids, fatty acids, and minerals of BRF, WRF, SRB as well as RS4, physicochemical properties, color values and pasting properties of the rice flour mixtures were also measured. Rice flours were made by dry milling of dried rice grains after soaking. SRB was prepared dry heat treatment of rice bran and RS4 was obtained by annealing and cross-linking with rice starch. Results: The crude protein, lipid and ash contents of SRB were higher than those of WRF, BRF, and RS4 (p<0.05). TDFCs of SRB and RS4 were 47.53 and 54.70%, respectively. Amino acid contents and protein values of SRB were two times higher than those of WRF and BRF. Oleic acid ratios of SRB was highest among them. Mineral contents were much higher in SRB than in rice flours. TDFCs of rice flour mixtures ranged from 7.13 to 15.33%. Water binding capacities and solubilities of rice flour mixtures were 158.15-172.90% and 5.69-6.61%, respectively. In the case of WRS15 (WRF:RS4=85:15), lightness was the highest, but the color difference was the smallest. The initial pasting temperature of WSRRS15 (WRF:SRB:RS4=70:15:15) was the highest (89.55℃) but all paste viscosities were the lowest. It was possible to improve the physicochemical and pasting properties of the three mixtures, WSR15, WRS15, and WSRRS7.5 compared to BRF. Conclusions: From these results, WRF with SRB and/or RS4 show increased TDFCs and improved quality characteristics compared to BRF.
Key Words
brown rice flour, stabilized rice bran, resistant starch, total dietary fiber, pasting property
Analysis of Flavor Characteristics of Bulgogi Condiment Using GC-Olfactometry GC-Olfactometry를 이용한 불고기 양념장의 향미 분석
Analysis of Flavor Characteristics of Bulgogi Condiment Using GC-Olfactometry GC-Olfactometry를 이용한 불고기 양념장의 향미 분석
오희선 Heesun Oh , 정라나 Lana Chung
DOI:10.9724/kfcs.2020.36.3.264
Abstract
This study aimed to determine the flavor characteristics of the aroma of heat-treated Bulgogi condiment prepared under different temperatures. Methods: The Bulgogi condiment was heat-treated at 70, 75, 80, 85, 90, or 95°C for 30 minutes. A solid-phase microextraction(SPME) method was used to capture samples of the emitted flavor components, gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O) methods were used for sample analysis. Results: Volatile flavor components were identified and analyzed to determine the flavor characteristics of the processed Bulgogi condiment. The samples contained 49 volatile components, of which diallyl disulfide had the highest spectral peak, but diallyl trisulfide, allyl methyl trisulfide, and β-caryophyllene also exhibiting high spectral peaks. Those four high peak components were considered important to the flavor of the treated Bulgogi condiment. The results also identified that two of the volatile compounds in treated Bulgogi condiment(allyl monosulfide and furfural) increased with increasing temperature. Analysis of the active flavor compounds of Bulgogi condiment revealed 8 active compounds. Also, most of the active components were sulfur compounds. Dimethyl disulfide, dimethyl trisulfide, diallyl disulfide, and allyl methyl trisulfide had been identified as having an important role in the flavor characteristics of heat-treated Bulgogi condiment. Conclusion: These results suggest that a careful control of heat-treating during the production of Bulgogi condiment can improve the quality of the condiment.
A Study on Relationship among Customer’s Perceived Value, Trust, Flow, and Continuous Usage Intention Towards Coffee Branded Mobile Apps: Focus on Starbucks Siren Order 커피 브랜드 앱(App) 이용고객의 지각된 가치와 신뢰, 플로우, 지속이용의도 간의 관계 연구: 스타벅스 사이렌 오더를 중심으로
A Study on Relationship among Customer’s Perceived Value, Trust, Flow, and Continuous Usage Intention Towards Coffee Branded Mobile Apps: Focus on Starbucks Siren Order 커피 브랜드 앱(App) 이용고객의 지각된 가치와 신뢰, 플로우, 지속이용의도 간의 관계 연구: 스타벅스 사이렌 오더를 중심으로
조윤주 Yun Ju Jo , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2020.36.3.271
Abstract
The purpose of this study was to investigate the relationship among customer`s perceived value, trust, flow, and continuous usage intention towards coffee branded mobile apps. Methods: A total of 300 responses from those who had experience using the Starbucks branded app were collected, of which 252 were used for analysis. Results: The findings were as follows. First, utilitarian value as an element of customer`s perceived values towards branded apps, had a positive influence on both branded app trust and flow. Hedonic values had a significant positive effect on flow. Second, branded app trust had a positive influence on flow experience. It was also found that branded app trust and flow had significant positive effects on continuous usage intention towards apps. Based on the findings above, limitations and future research directions are also discussed.
Analysis of the Pulse Consumption in Korea and Related Factors : Using the 2018 Korea National Health and Nutrition Examination Survey 한국인의 두류 섭취 현황 및 관련요인 분석: 2018년 국민건강영양조사 자료 이용
Analysis of the Pulse Consumption in Korea and Related Factors : Using the 2018 Korea National Health and Nutrition Examination Survey 한국인의 두류 섭취 현황 및 관련요인 분석: 2018년 국민건강영양조사 자료 이용
최미경 Mi-kyung Choi†
DOI:10.9724/kfcs.2020.36.3.280
Abstract
This study examined the status of pulse consumption and the related factors using the data of the 2018 Korea National Health and Nutrition Examination Survey. Methods: Food consumption survey (24-hour recall survey) data from 2018 KNHANES were used and a total of 509,819 food consumption data and 11,303 pulse consumption data collected from 7,064 subjects were analyzed. Complex sample χ²-tests were conducted to analyze the relationship between the type of pulse food and the general characteristics of the subjects and meal occasion using SPSS 25.0 for windows. Results: The pulse food consumption was significantly higher in the age group of 1-5 years and over 50 years (p<0.001) and the income level 'low' group(p<0.001). In addition, the pulse food consumption rate was significantly lower in commercial foodservice meals, general food, and convenience food than in institutional foodservice meals and home meals (p<0.001), and the consumption ratio for breakfast was significantly higher than other meals (p<0.001). The most frequently consumed pulse foods were tofu (37.0%) and soybean (33.5%). Rices (39.8%) cooking was the most frequently used cooking method for pulse food, followed by stews and hotpots (19.7%), Korean soups (11.6%), and dishes braised in sauce (9.8%). The consumption frequency of each type of pulse food was significantly different according to gender (p <0.001), age (p <0.001), household income level (p <0.001), and administrative district (p = 0.035). Conclusion: These results suggest that it is important to promote pulse consumption through the development of recipes for foodservice and various types of pulse products that can be cooked and consumed easily.
Key Words
pulse, consumption, Korea National Health and Nutrition Examination Survey, KNHANES
Comparison of the Processing Properties of Grapes Cultivars 포도의 품종별 가공특성 비교
이미연 Mi-yeon Lee , 최지호 Ji-ho Choi , 박보람 Bo-ram Park , 정성민 Sung-min Jung , 이보람 Bo-ram Lee , 이은정 Eun-jung Lee , 박신영 Shin-yeong Park
Comparison of the Processing Properties of Grapes Cultivars 포도의 품종별 가공특성 비교
이미연 Mi-yeon Lee , 최지호 Ji-ho Choi , 박보람 Bo-ram Park , 정성민 Sung-min Jung , 이보람 Bo-ram Lee , 이은정 Eun-jung Lee , 박신영 Shin-yeong Park
DOI:10.9724/kfcs.2020.36.3.289
Abstract
The processing properties of 21 grape cultivars in Korea were analyzed to support the information for the selection of grape cultivars for grape-processed product production. Methods: The fruit characteristics and processing properties, such as cluster weight, berry, pulp and seed ratio, hardness, color, the yield of juice process, free sugar, and organic acid, were analyzed. Results: The average cluster weight of grapes in Korea ranged from 96.56 to 567.90 g. The weight of the berry ranged from 2.40 to 98.81 g, and pulp was 68.20~83.74% of the cluster. Geogong(Kyoho) showed the highest weight of the cluster and berry with a hard texture. Suok, Shine Muscat, and Shiny Star showed a high sugar level, such as soluble solids, sugar-acid ratio, and total free sugar, respectively. Glucose and fructose were detected in most grape cultivars, except Saemaru contained sucrose. Moreover, Saemaru contained the lowest levels of total organic acid, whereas the MBA has the highest total organic acid quantity. Narsha contained the highest total acidity. In contrast, Shiny Star, a seedless grape, contained the highest quantity of total free sugar. In addition, Stella contained the highest quantity of tannin and Hongaram contained the lowest quantity. Conclusion: The results show that the grape cultivar can provide the opportunity for making various types of grape products with the optimal processing conditions.
