Research on the Quality Characteristics of Agrocybe aegerita and its Application to Mantou 버들송이버섯 성분특성 및 만터우 제조 활용에 관한 연구
한위멍 Han Yumeng , 김다솔 Dah-sol Kim , 주나미 Nami Joo
DOI:10.9724/kfcs.2024.40.5.303
Abstract
Purpose: Agrocybe aegerita is an edible mushroom with high nutritional value and a distinctive texture and flavor. Therefore, in this study, after analyzing the nutritional characteristics of Agrocybe aegerita, this study tried to derive the optimal recipe for Chinese steamed bread containing Agrocybe aegerita. Methods: After analyzing the proximate composition and antioxidant activity of Agrocybe aegerita, the physicochemical and sensory characteristics of the experimental group designed according to the response surface methodology were examined to optimize the manufacturing conditions of Chinese steamed bread containing Agrocybe aegerita. Results: The crude protein content of Agrocybe aegerita was higher than that of other edible mushrooms, and the antioxidant activity (polyphenol content 23.72 mg/g, flavonoid content 9.38 mg/g, DPPH free radical scavenging activity 73.20%, and ABTS free radical scavenging activity 99.80%) was also excellent. The optimal mixing ratio of Chinese steamed bread was 3.22% Agrocybe aegerita and 2.63% canola oil. Conclusion: Agrocybe aegerita is expected to be sufficiently competitive in terms of nutrition and consumer preference. In addition to the Chinese steamed bread, various foods containing Agrocybe aegerita will need to be developed in the future.
Quality characteristics of rice cookies added with Allium hookeri root powder 삼채 뿌리 분말을 첨가한 쌀 쿠키의 품질특성
김서아 Seo-ah Kim , 정복미 Bok-mi Jung
DOI:10.9724/kfcs.2024.40.5.316
Abstract
Purpose: This study examined the quality characteristics of rice cookies containing Allium hookeri root powder. Methods: The proximate composition, cooking properties, hardness, color and sensory evaluations of rice cookies with Allium hookeri root powder containing 1, 3, or 5% were investigated. Results: The pH of the cookie dough and cookies decreased as the amount of the Allium hookeri root powder added was increased. The sugar content of the cookie dough and cookies was increased by the addition of Allium hookeri root powder. The spread ratio increased significantly with the addition of the Allium hookeri root powder. The loss rate and leavening rate decreased as the amount of Allium hookeri root powder added was increased. The hardness of the cookies increased as the amount of Allium hookeri root powder addition was increased. The lightness (L value) of the cookies decreased as the addition ratio increased when Allium hookeri root powder was added. The redness (a value) of the cookies increased with the addition of the Allium hookeri root powder. The yellowness (b value) was the largest in the cookies containing 3% Allium hookeri root powder. An evaluation of the sensory properties of rice cookies containing Allium hookeri root powder, revealed a decrease in the texture and flavor of cookies as Allium hookeri powder was added. The taste and overall preference were highest in the cookies containing 1% of the Allium hookeri root powder. Conclusion: Adding 1% of Allium hookeri root powder is the optimal condition for making rice cookies.
Quality characteristics and antioxidant activity of Moju manufactured by sweet liquor using jubak 주박을 이용한 단술로 제조된 모주의 품질 특성과 항산화 활성
박연옥 Yeon-ok Park
DOI:10.9724/kfcs.2024.40.5.326
Abstract
Purpose: This study standardized the manufacturing method of Moju, a sweet liquor made from jubak, and analyzed the quality characteristics and antioxidant activity of each Moju according to the main ingredients added. Methods: Nine ingredients were added to sweet liquor using jubak. In addition, pear, dried persimmon, and purple sweet potato were added to each experimental group and boiled for three hours to prepare Moju. The physicochemical properties, sensory evaluation, and antioxidant activity of Moju were analyzed. Results: A significant difference was observed among the four groups, with traditional Moju and dried persimmon Moju having the highest crude protein and ash content, respectively. The reducing sugar and sugar contents were the highest in dried persimmon Moju. The brightness was high in traditional and pear Moju. The redness was higher in purple sweet potato Moju, and the yellowness was significantly higher in dried persimmon Moju. Traditional Moju contained significant levels of fructose and glucose, and dried persimmon Moju contained sucrose. The total free amino acid content was highest in traditional Moju. The important factors affecting the overall preference were the color, aroma, taste, and swallowing of the Moju, with the purple sweet potato Moju showing a significant difference with the highest score. The total polyphenol content was high in dried persimmon and pear Moju, and the DPPH radical scavenging ability was also high in proportion to the amount. Conclusion: If Moju is prepared using a standardized recipe using sweet liquor using jubak, it is possible to make a traditional drink with excellent nutrition, functionality, and palatability, preserving the tradition, maintaining a healthy drink, and improving its value.
A comparative study on the recognition and intake patterns of protein foods among the MZ generation according to regular exercise performance 규칙적 운동 수행에 따른 MZ세대의 고단백 식품 인식 및 섭취 패턴 비교 연구
김지선 Ji Seon Kim , 박영일 Young Il Park , 주나미 Nami Joo
A comparative study on the recognition and intake patterns of protein foods among the MZ generation according to regular exercise performance 규칙적 운동 수행에 따른 MZ세대의 고단백 식품 인식 및 섭취 패턴 비교 연구
김지선 Ji Seon Kim , 박영일 Young Il Park , 주나미 Nami Joo
DOI:10.9724/kfcs.2024.40.5.335
Abstract
Purpose: This study aimed to determine the perception of protein foods and intake patterns among MZ generation according to exercise performance. Methods: An online survey was conducted from February 5 to February 12, 2024, on 197 MZ generation adults selected using a random sampling method. The data were analyzed using cross-tabulation analysis, the t-test, and multinominal logistic regression. Results: The RE group had a higher frequency of consumption of meat(p<0.001) and high protein snacks (p<0.01) than the NE group. In terms of satisfaction, the RE group showed higher satisfaction than the NE group with respect to food effectiveness (p<0.001), taste (p<0.05), and reliability (p<0.01). In terms of recognition of high-protein foods, the RE group’s perception of high-protein foods was higher than that of the NE group in all except three questions. (p<0.05, p<0.01, p<0.001). The results of the multinominal logistic regression are as follows: In terms of awareness, the response to the question ‘I would be willing to try high-protein foods if they came out in a new form’ was found to be higher in the IE group than in the NE group (p<0.05). Also, an analysis of the frequency of intake showed that the consumption of meat (p<0.01) and health-functional foods (p<0.05) was higher in the RE group than in the NE group. Conclusion: Our findings contribute to understanding the MZ generation’s consumption of high-protein foods and their perception and satisfaction regarding these foods. These findings thus provide the basic data necessary for marketing, and a direction for developing high-protein foods by food companies targeting exercising consumers.
Key Words
MZ generation, high protein food, exercise
Suggested institutional food-service menus for stimulating the consumption of popular fish by Koreans based on an investigation of institutional seafood menus 우리나라 대중성 수산물 이용 활성화를 위한 급식 메뉴 제안: 단체급식 수산물 메뉴조사를 기반으로
민성희 Sung Hee Min , 이민준 Min June Lee , 채선희 Seon Hee Chae , 석용희 Yonghee Suk , 함선옥 Sunny Ham
Suggested institutional food-service menus for stimulating the consumption of popular fish by Koreans based on an investigation of institutional seafood menus 우리나라 대중성 수산물 이용 활성화를 위한 급식 메뉴 제안: 단체급식 수산물 메뉴조사를 기반으로
민성희 Sung Hee Min , 이민준 Min June Lee , 채선희 Seon Hee Chae , 석용희 Yonghee Suk , 함선옥 Sunny Ham
DOI:10.9724/kfcs.2024.40.5.346
Abstract
Purpose: The purpose of this research was to increase the consumption of seafood, a high-quality protein sources, by suggesting popular seafood menus for Koreans. Institutional seafood menus provided to different groups of subjects were investigated and new menus were proposed. Methods: The investigation scope of institutional seafood menus included daycare centers, elementary schools, middle schools and senior welfare centers. The frequency of serving seafood menus to subjects at the above institutions was compared. We developed institutional seafood menus including shrimp and six types of popular fish tailored for the different subject groups. We also provided standard recipes for serving one person based on nutrient analyses. The focus-group interview method was used to interview institutional food-service menu experts to evaluate the applicability of the developed menus to real-world institutional food services. Results: The results showed that the serving frequency of seafood menus was monthly 15.5 times in daycare center while 12.1 in elementary school. The highest was 33.0 times in senior welfare center, whereas the lowest was 11.6 in middle school. The side dish was the most popular type among seafood menus in all of the groups. The menus were classified into four types, including rice/porridge, soups, side dishes, and noodles. Sixty-three menus were developed for the four institutional groups using shrimp and six types of popular fish. Standard recipes were made based on nutrient analyses. The interviewees from focus-group interviews gave high scores to the menu components and cooking methods. The focus-group interview results indicated that the suggested seafood menus could be immediately used based on outstanding evaluation outcomes for group preferences and diverse ingredients. Conclusion: Institutional food-services could provide high-quality protein using the seafood menus developed by our research team. We expect menu diversity as well as fish consumption to increase using the menus developed by us.
Key Words
institutional food-service, popular seafood, menu development, focus group interview
Importance-satisfaction analysis for general and educational selection attributes of children’s cooking meal kits 어린이용 요리 밀키트의 일반적 및 교육적 선택 속성에 대한 중요도-만족도 분석
Importance-satisfaction analysis for general and educational selection attributes of children’s cooking meal kits 어린이용 요리 밀키트의 일반적 및 교육적 선택 속성에 대한 중요도-만족도 분석
박단비 Dan Bee Park , 이지선 Jisun Lee , 정라나 Lana Chung
DOI:10.9724/kfcs.2024.40.5.358
Abstract
Purpose: This study evaluated the importance and satisfaction of the general selection attributes of children’s cooking meal kits, as well as their educational value. Methods: The sample consisted of customers who had used children’s cooking meal kits within the past year. Two hundred and seventy-eight valid questionnaire responses were analyzed, and a paired t-test was conducted to compare the importance and satisfaction of the selection attributes. Results: As a result, the respondents considered product quality to be the most important factor in the general selection attributes of children’s cooking meal kits. They emphasized the importance of the educational value selection attributes for improving imagination or creativity among the creativity development domains in terms of educational value. After purchase, the respondents were most satisfied with the convenience of the meal kits as a general selection attribute, and creativity was the highest-rated factor for educational value. Conclusion: These findings suggest that, unlike adult meal kits where general selection attributes are essential, various educational values should be incorporated as key selection attributes in the design of children’s meal kits. This paper provides essential data for researchers working on children’s cooking meal kits, offers product development insights for food service management, and lays a foundation for marketing strategies.
Taxonomic diversity of bacterial communities on the surfaces of retail lettuces 소매점 판매 상추 표면 세균 군집 탐색
박지우 Ji-woo Park , 김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2024.40.5.370
Abstract
Purpose: Bacteria are ubiquitous across diverse ecosystems, and their potential to modulate the functional capacities of plant hosts is attracting increasing attention. Fresh lettuce harbors a variety of bacteria on its surfaces, but the taxonomic composition of these bacterial communities remains largely unexplored. Methods: This study examined the taxonomic composition and diversity of the phyllosphere bacterial communities of three types of fresh lettuces-green lettuce, red lettuce, and romaine lettuce-using 16S rRNA gene-based amplicon sequencing. Results: The composition of the phyllosphere bacterial communities was unique to each lettuce types. The phylum Proteobacteria was the most abundant and widely distributed in the bacterial communities, followed by Actinobacteriota, Firmicutes, and Bacteroidota. The species of the Pseudomonas, Methylobacterium-Methylorubrum, Massilia, and Arthrobacter genera were significantly more abundant in the bacterial communities of red lettuce. In contrast, the species of the Acinetobacter and Bacillus genera were significantly more abundant in the bacterial communities of romaine lettuce. All genera enriched in either red or romaine lettuce were less abundant in green lettuce. Conclusion: This study highlights the phyllosphere of fresh lettuce as an understudied domain of the environmental microbiome, and suggests that it may serve as a vehicle for plant-associated microorganisms frequently consumed through the dietary intake of lettuce.
Quantitative descriptive analysis and consumer acceptance of meat alternative Wanja 대체육 완자의 정량적 묘사분석 및 기호도 연구
강혜연 Hyeyun Kang , 정라나 Lana Chung
DOI:10.9724/kfcs.2024.40.5.377
Abstract
Purpose: This study evaluated the sensory characteristics and consumer acceptance of Wanja made from beef, pork, chicken, and alternatives to meat. The sensory properties of six Wanja samples (beef Wanja (BW), pork Wanja (PW), chicken Wanja (CW), and alternative meat Wanja (B company, U company, and V company)) were analyzed. Methods: The sensory profiles of the samples were determined by nine trained panelists by applying the quantitative descriptive analysis(QDA). The consumer acceptance was analyzed by 80 panelists. The collected data were analyzed using principal component analysis(PCA) and partial least squares regression(PLSR). Results: QDA showed that the six Wanja had 32 sensory attributes, including ivoriness, redness, garlic smell, artificial flavor, artificial spices flavor, sweet, salty, hardness, and chewiness. The PCA values obtained for oily taste, smokey taste, and acidified bean taste were the first component accounting for 68.16% and dark-grayishbrowness color, Bulgogi taste, and Bulgogi flavor were the second component, accounting for 16.22%. The PLSR results determined that PW, CW, and BW were closest for the odor acceptance, taste acceptance, texture acceptance, and overall acceptance, whereas AW1 had the least acceptance. Conclusion: This study specifically identified the sensory characteristics of Wanja made with alternative meats and revealed the need for the development of various alternative meat products.
