Effects of defatting methods on the physicochemical properties of proteins extracted from Gryllus bimaculatus 탈지방법이 쌍별귀뚜라미 단백질 추출물의 이화학적 특성에 미치는 영향
김정헌 Jeong Heon Kim , 김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 김태경 Tae-kyung Kim , 박민경 Min Kyung Park , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2024.40.4.201
Abstract
Purpose: The objective of this study was to investigate the physicochemical properties of proteins from defatted Gryllus bimaculatus, and to establish an environmentally friendly insect protein extraction process by defatting them through cold-press extraction without using organic solvents. Methods: Gryllus bimaculatus was defatted using hexane and a cold presser. The proteins were then extracted using water and 1.1M potassium phosphate buffer (pH 7.4). Results: There was a significant difference in the fat content between non-defatted and defatted Gryllus bimaculatus. The surface hydrophobicity of Gryllus bimaculatus proteins increased after by defatting, while the protein solubility of hexane-defatted Gryllus bimaculatus proteins was higher than that of the non-defatted. Additionally, the pH of the proteins extracted with the buffer was higher than that of the proteins extracted with water. The color analysis showed that the L* values did not significantly different between the extracts. However, the a* values and b* values were affected by defatting. The molecular weight distribution of non-defatted Gryllus bimaculatus protein and hexane-defatted Gryllus bimaculatus protein showed protein bands in a wide range. The cold-press defatted Gryllus bimaculatus protein, however, comprised lower-molecular-weight proteins. The foaming capacity did not vary significantly between the non-defatted and defatted samples, The emulsifying capacity was higher for the defatted sample. Conclusion: Protein functionalities including surface hydrophobicity and emulsifying capacity, were improved by defatting with protein modifications with respect to structure and composition. Therefore, this method has the potential for industrial applications as a defatting method that could be used in the preparation of edible insect proteins.
Key Words
insect, cold-press, protein extract, future food industry, Gryllus bimaculatus
Comparison of properties for the food processing of Jicama, Apios, and Jerusalem artichoke tubers 3종 괴경류 히카마, 아피오스, 돼지감자의 식품 가공 특성 비교
이명민 Myong-min Lee , 박희전 Hee-jeon Park , 송지영 Ji-young Song
Comparison of properties for the food processing of Jicama, Apios, and Jerusalem artichoke tubers 3종 괴경류 히카마, 아피오스, 돼지감자의 식품 가공 특성 비교
이명민 Myong-min Lee , 박희전 Hee-jeon Park , 송지영 Ji-young Song
DOI:10.9724/kfcs.2024.40.4.209
Abstract
Purpose: This study aimed to compare the properties of food processing of Jicama, Apios, and Jerusalem artichoke tubers, which are recognized for their glucose-regulating capabilities. Methods: Freeze-dried (FD) powders of each type of tuber were prepared, and their composition, carbohydrate content, physicochemical properties, pasting characteristics, shape of the granules, and crystallinity were analyzed. Results: The general components of the three FD powders contained 2.6~7.7% crude ash, 7.9~9.3% crude protein, and 0.2~0.4% crude lipids. Analysis of the total starch content revealed that among the three types of tubers, Apios had the highest total starch (69.6%) and resistant starch (13.5%) content and contained round or oval-shaped starch. The results of measuring the gelatinization characteristics of the FD powder with a Rapid Visco Analyzer (RVA), revealed that the Apios powder with high starch content showed a gelatinization pattern most similar to that of general starchy foods, and gelatinization was initiated at 84.3℃. The Jicama, Apios, and Jerusalem artichoke tubers were found to contain different sugar types by high performance liqud chromatogrphy (HPLC). Conclusion: Jicama, Apios, and Jerusalem artichoke tubers had functional carbohydrate such as inulin and resistant starch. Hence, they could be used as functional food materials for diabetic mellitus and obesity patients.
Quality characteristics of Baromi2 pound cake made with psyllium husk powder as a fat substitute 차전자피 분말을 지방 대체 첨가한 바로미2 파운드케이크의 품질특성
박연우 Yeonu Park , 윤혜현 Hye Hun Yoon
DOI:10.9724/kfcs.2024.40.4.218
Abstract
Purpose: This study investigated the quality characteristics of Baromi2 pound cake made using psyllium husk powder as a fat substitute. Methods: A mixture of psyllium husk powder and water was added at five different proportions: 0%(CON), 25%(PHP25), 50%(PHP50), 75%(PHP75), and 100%(PHP100) as a fat replacer. Results: The specific gravity, baking loss rate, and moisture content increased as the fat substitution ratio with psyllium husk increased. The volume, specific volume, pH, and Hunter’s color value of both the crust and crumbs decreased as the amount of psyllium husk increased. The analysis of the texture profiles showed that, all the values of texture attributes increased when a higher amount of psyllium husk replaced margarine. The sensory attribute difference test revealed that the bitterness, red bean, raw grain, and roasted grain flavors, hardness, springiness, chewiness, sandy texture, and gritty after taste showed higher scores with increased quantities of psyllium husk. Conversely, the volume, crust, and crumb brightness, cell uniformity, sweetness, caramel, butter, and egg flavors, and moistness decreased with increased psyllium husk content. The consumer acceptance analysis showed that the CON scored the highest in appearance, odor, taste, and overall acceptance, while the CON and PHP25 scored the highest in texture acceptance. Conclusion: This study provides the overall quality characteristics of Baromi2 pound cake when fat is substituted with psyllium husk. This data lays the foundation for further research on developing Baromi2 bakery products with the aim of substituting fat with psyllium husk.
Key Words
Baromi2 pound cake, psyllium husk, fat substitute, sensory attribute test
Quality characteristics of pork patty with added bilberry powder 빌베리 분말을 활용한 돈육 패티의 품질특성
Quality characteristics of pork patty with added bilberry powder 빌베리 분말을 활용한 돈육 패티의 품질특성
이희조 Heejoe Lee , 김다솔 Dah-sol Kim , 주나미 Nami Joo
DOI:10.9724/kfcs.2024.40.4.228
Abstract
Purpose: This study examined the antioxidant activities of freeze-dried bilberry(Vaccinium myrtillus L.) powder and developed a pork patty with the added benefits of bilberry. Methods: The antioxidant activity of freeze-dried and powdered bilberry was analyzed to confirm its antioxidant properties by evaluating the total polyphenol, total flavonoids and DPPH free radical scavenging activity. Bilberry powder was then incorporated into the pork patty, and the physicochemical properties and textural properties were analyzed, followed by a sensory evaluation of the resulting patties. The optimal ratio of bilberry and soybean oil was also determined using the Response Surface Methodology. Results: The results suggested that bilberry had better or similar antioxidant activities to blueberries or aronia berries. When applied to pork patties, the addition of bilberry powder affected the color, appearance and flavor of the patty. Conclusion: Bilberries have potent antioxidant activities which can provide added antioxidant properties to pork patties while also adding distinct color and sensory characteristics. This suggests that adding bilberry powder is a suitable method for enhancing the value of pork patties or other similar processed meat products.
Quality in oven-baked waxy rice Yukwa based on properties from the cooking process and additives 구운 찹쌀 유과의 조리 공정 및 첨가 재료에 따른 품질 평가
김지명 Ji-myoung Kim , 김현진 Hyunjin Kim , 송지영 Ji-young Song , 이주현 Juhyun Lee , 최민지 Min-ji Choi , 노준희 Junhee No
DOI:10.9724/kfcs.2024.40.4.249
Abstract
Purpose: This study determines the optimal cooking for baked Yukwa by analyzing quality based on the cooking processes used and the added additives. Methods: Yukwa was prepared under different manufacturing conditions, such as punching time of the Yukwa dough, oil steeping time, and oven temperature for baking. Experiments were conducted using different ratios of additives (e.g., sugar 0~5%, soybean powder 0~5%, and rice wine 0~5%). Results: Increased punching time of Yukwa showed more uniform pore sizes and higher L values. Volume increased approximately threefold with increased punching time (p<0.05). Without the oil immersion process, Yukwa did not puff well. When oven temperatures increased, Yukwa showed darker colors and larger volumes (p<0.05). Increased sugar content led to larger volume and darker color (p<0.05), whereas soybean flour did not affect volume but increased Yukwas’s hardness (p<0.05). Increased rice wine content improved volume and decreased hardness. Conclusion: Baked Yukwa with improved quality can be produced while maintaining expansion by adjusting the manufacturing process and the additives
Key Words
Yukwa, oven-baked, waxy rice, texture property, cooking process
HMR purchase characteristics and product development needs by market segmentation based on the food-related lifestyles of late middle-aged adults 장년층의 식생활 라이프스타일에 따른 시장세분별 HMR 구입특성 및 제품개발 요구도
HMR purchase characteristics and product development needs by market segmentation based on the food-related lifestyles of late middle-aged adults 장년층의 식생활 라이프스타일에 따른 시장세분별 HMR 구입특성 및 제품개발 요구도
최정화 Jung-hwa Choi , 이나영 Na-young Yi
DOI:10.9724/kfcs.2024.40.4.261
Abstract
Purpose: This study aimed to segment the home meal replacement (HMR) market among late middle-aged adults based on their food-related lifestyles and investigate the demographic characteristics cooking and food purchasing behaviors and HMR product purchasing patterns within these segments. Methods: An online survey was conducted among 395 individuals aged 50 to 64 years residing in Seoul. Factor analysis categorized their food-related lifestyles into health-seeking, novelty-seeking, economy-seeking, taste-seeking, and convenience-seeking. Cluster analysis identified three distinct segments: the dietary indifferent group, the dietary interested group, and the price-sensitive group. Results: Significant differences were found across these segments with respect to gender (p<0.001), monthly income (p<0.05), food preparation habits (p<0.001), food purchasing locations (p<0.01), and food purchasing costs (p<0.05). The three clusters also exhibited significant differences in HMR purchase frequency (p<0.001), reasons for HMR purchase (p<0.05), factors influencing HMR purchase decisions (p<0.001), HMR purchase locations (p<0.01), HMR expenditure (p<0.001), and factors contributing to HMR expenditure increases (p<0.001). Conclusion: Segmentaion strategies based on the food-related lifestyles of late middle-aged adults are crucial for successful marketing within the HMR market. Addressing these diverse needs through market segmentation research can lead to the development of better HMR products and services. Ultimately, this targeted approach will not only foster growth in the HMR market but also contribute to enhancing the quality of life for seniors in the future.
Key Words
Home Meal Replacement, HMR, late middle-aged adults, food-related lifestyle, market segmentation
Food-related behaviors of adult men and women who view mukbangs 성인 남녀의 먹방 시청시간에 따른 식행동에 대한 연구
Purpose: This study was conducted to find out how time spent viewing mukbangs affects food-related behaviors in adult men and women. Methods: A survey was conducted with 400 adult men and 400 adult women who had experience in viewing a mukbang. Results: For general information, there was no significant difference between the genders in the number of hours spent viewing mukbangs per week. But for younger people with viewer family members, and lower income levels, the difference (p<0.001) was greater. There was also a significant difference (p<0.001) between adult men and women who would view a mukbang together, compared to those who would view it alone. The majority of adult men and women said they viewed mukbangs alone, and for them there was a significant difference (p<0.001) in the time spent, compared to those who viewed mukbangs with family or acquaintances. There was also a significant difference in viewing time (p<0.001) between men and women who eat with others, compared to those who eat alone. Men and women who eat alone viewed mukbangs for a longer amount of time compared to those who eat with family or acquaintances. In both men and women, as the time spent viewing mukbangs increased, the frequency of eating breakfast decreased (p<0.001), while the frequency of eating delivered food and late meals increased (p<0.001). Conclusion: The results of this study suggest that viewing mukbangs affects food-related habits, indicating it is necessary to raise awareness of correct eating habits and to provide appropriate nutritional education on lifestyle habits to adult men and women who view mukbangs.
Key Words
food-related behaviors, adult men and women, mukbangs
Survey on the use of HMR seafood products based on their perception levels 가정간편식 수산 제품 인식정도에 따른 가정간편식 수산 제품 이용실태 조사
Survey on the use of HMR seafood products based on their perception levels 가정간편식 수산 제품 인식정도에 따른 가정간편식 수산 제품 이용실태 조사
이정은 Jung-eun Lee , 정복미 Bok-mi Jung
DOI:10.9724/kfcs.2024.40.4.284
Abstract
Purpose: This study examined the use of home meal replacement (HMR) seafood products based on their perception levels. Methods: The participants were 430 females in the age group of 20 to 50 years who were surveyed through an online questionnaire. The survey included queries on general characteristics and the perception of seafood products for HMR. Results: The level of perception of HMR seafood products was highest for convenience, followed by premium quality, safety, and nutrition. For HP (high perception of HMR seafood products) consumers, the reasons for preferring seafood products were descending order of taste, health, and diversity. LP (low perception of HMR seafood products) consumers purchased more canned foods, soup & stews, grilled, while HP consumers purchased more canned foods, grilled foods, and soups & stews. HP consumers preferred ready-to-cook (RTC) products, while LP consumers preferred ready-to-eat (RTE) products. The results of this study revealed that there were differences in the level of use, type of product purchased, and purchase location depending on the perception level of seafood products. This study also showed that there was a difference in the use of seafood products depending on consumers’ level of perception. Conclusion: It is therefore necessary to develop and promote a variety of safe, hygienic and nutritious seafood products to meet the needs of various consumers.
Key Words
HMR, perception, seafood products, usage status
Effects of repetitive heating and in vitro digestion on the oxidation stability of soybean oil 콩기름의 반복가열과 시험관내 소화가 콩기름의 산화안정성에 미치는 영향
Effects of repetitive heating and in vitro digestion on the oxidation stability of soybean oil 콩기름의 반복가열과 시험관내 소화가 콩기름의 산화안정성에 미치는 영향
류다연 Dayeon Ryu , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2024.40.4.293
Abstract
Purpose: This study investigated the oxidation stability of thermally oxidized food lipids during digestion by repetitively heating soybean oil and then applying it to an in vitro digestion model. Methods: Soybean oil was heated intermittently at 170°C for a total duration of 120 minutes, with 40 minutes of heating each on the first, sixth, and ninth days. Subsequently, the soybean oils were analyzed for fatty acid composition and primary and secondary lipid oxidation products (LOPs). The most oxidized soybean oil sample, 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE) were then applied separately to an in vitro digestion model simulating the mouth, stomach, and small intestine. The digesta was collected after each digestion step and measured for primary and secondary LOPs and protein carbonyl. Results: The p-anisidine value (p-AV), as a marker of secondary LOPs, was the most dependable indicator of oil oxidation status among the fatty acids and LOPs, as heating duration increased. The in vitro digestion of thermally oxidized soybean oil increased conjugated diene and triene levels (p<0.05) but decreased p-AV levels (p<0.05). This indicated the progression of oil oxidation during digestion. In the in vitro digestion model with HHE and HNE, the secondary LOPs decreased during digestion due to their partial degradation and adduct formation with proteins, as demonstrated by a proportional increase in the protein carbonyl content. Conclusion: These findings suggest that LOPs in food can be progressively oxidized during digestion. Thus, bioaccessible/bioavailable LOPs may differ from the LOPs present in food. This should be considered when assessing the risk of LOPs in humans.
