A review of integrated texture and functionality design in elder-friendly foods: A culinary science perspective
고령친화식품의 물성 및 기능성 통합 설계 연구에 대한 고찰: 조리과학적 접근 중심으로
주나미 Nami Joo , 김다솔 Dah-sol Kim , 곽상아 Sang A Kwak , 김서연 Seo Yeon Kim , 이인영 In Young Lee , 이지현 Ji Hyeon Lee , 이태남 Taenam Lee , 이희조 Hee Joe Lee , 정세원 Saewon Jeong , 한선영 Sun Young Han
42(3) 259-286, 2026
DOI:10.9724/kfcs.2026.42.3.259
주나미 Nami Joo , 김다솔 Dah-sol Kim , 곽상아 Sang A Kwak , 김서연 Seo Yeon Kim , 이인영 In Young Lee , 이지현 Ji Hyeon Lee , 이태남 Taenam Lee , 이희조 Hee Joe Lee , 정세원 Saewon Jeong , 한선영 Sun Young Han
DOI:10.9724/kfcs.2026.42.3.259
Abstract
Purpose: This review systematically investigates elder-friendly foods from a culinary science, emphasizing the integrated design of texture and functionality. It critiques previous studies for their focus on isolated technologies or singular texture parameters and proposes a comprehensive framework that links physiological changes, food structure, processing methods, and consumption characteristics. Methods: A systematic literature search was conducted using international and domestic databases, including Google Scholar, PubMed, ScienceDirect, RISS, KISS, and DBpia. Among 403 initially identified studies, 240 were retained following the removal of duplicates and relevance screening. The selected studies were subsequently classified into four categories: softening technologies, dysphagia-oriented foods, thickening agents, and emerging food technologies. Results: The results indicate that the appropriateness of elder-friendly foods cannot be assessed solely based on viscosity or hardness. Swallowing performance is affected by the interplay of multiple factors, including cohesiveness, yield stress, lubrication, shear-thinning behavior, food structure, and processing conditions. Softening technologies-such as enzymatic, thermal, physical, and combined treatments-facilitate precise texture modification while influencing digestibility and functionality. Semi-solid and gel-based systems have been identified as effective delivery matrices, and recent advancements suggest that 3D printing presents opportunities for personalized texture and structural design. Conclusion: The development of elder-friendly foods should be regarded as a comprehensive design challenge that integrates physiological characteristics, food structure, texture, processing techniques, formulation, and consumption behaviors. This review provides a systematic framework and scientific basis for the advancement of personalized and innovative food systems tailored to the elderly population.
Key Words
elder-friendly food, texture-modified food, rheology, oral processing, culinary science
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Processing-induced structural and functional changes in edible insect proteins: Implications for food applications
식용 곤충 단백질의 가공공정에 따른 구조적 및 기능적 변화: 식품 응용에 대한 시사점
이재훈 Jae Hoon Lee , 김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 권혁철 Hyuk Cheol Kwon , 최윤상 Yun-sang Choi
42(3) 287-296, 2026
DOI:10.9724/kfcs.2026.42.3.287
이재훈 Jae Hoon Lee , 김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 김정헌 Jeong-heon Kim , 금동현 Dong Hyun Keum , 권혁철 Hyuk Cheol Kwon , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2026.42.3.287
Abstract
Purpose: This review aims to systematically examine the effects of various processing and cooking methods on the structural and functional properties of edible insect proteins for food applications. Methods: Processing methods are categorized into thermal treatments (roasting, frying, and drying) and emerging technologies, such as ultrasound, enzymatic hydrolysis, and fermentation. The resulting changes in the protein structure and their relationship with functional and sensory properties were critically evaluated. Results: Processing and cooking significantly influenced the structural characteristics of the insect proteins, including denaturation, aggregation, and secondary structural transitions. These structural modifications led to changes in key functional properties, such as solubility, emulsifying capacity, water- and oil-holding capacity, gelation behavior, and digestibility. In particular, defatting, ultrasound, and enzymatic hydrolysis generally improve the techno-functional properties, whereas excessive thermal processing reduces functionality but enhances flavor development. Additionally, lipid oxidation and Maillard reactions were identified as major contributors to off-flavor formation, whereas fermentation and formulation strategies were effective in mitigating undesirable sensory attributes. Conclusion: Processing-induced structural changes play a critical role in determining the functional performance and sensory quality of edible insect proteins. A comprehensive understanding of the structure-function relationship is essential for optimizing processing conditions and expanding the application of edible insects in diverse food systems.
Key Words
edible insects, insect protein, processing methods, structural properties, functional properties
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Quality properties of model jelly containing different concentrations of radish (Raphanus sativus L.) leaves extract concentrate
무청 추출농축액 첨가량에 따른 모델젤리의 품질특성
김지민 Ji-min Kim , 문지우 Ji-woo Mun , 박재완 Jae-wan Park , 천지연 Ji-yeon Chun
42(3) 297-307, 2026
DOI:10.9724/kfcs.2026.42.3.297
김지민 Ji-min Kim , 문지우 Ji-woo Mun , 박재완 Jae-wan Park , 천지연 Ji-yeon Chun
DOI:10.9724/kfcs.2026.42.3.297
Abstract
Purpose: This study investigated the quality characteristics of model jellies formulated with varying amounts of radish leaves concentrate. Radish leaves have strong potential as a functional food ingredient because of their reported biological activities, including the total phenolic content and, antioxidant effects. Methods: Model jellies were prepared with 0%, 1%, 2%, 3%, 4%, and 5% radish leaves concentrate and subsequently analyzed. Results: The pH decreased significantly as the concentrated levels increased, while the soluble solid content increased accordingly (p<0.05). The moisture content was highest in the control and decreased significantly as the levels of radish leaves concentrate increased (p<0.05). The texture analysis showed that adhesiveness and springiness increased as the level of radish leaves concentrate increased, whereas hardness and cohesiveness were significantly lower in J4 than in the other samples (p<0.05). The total phenolic contents increased significantly as the concentrate levels increased (p<0.05). The antioxidant activity, assessed by DPPH and ABTS radical scavenging assays, also increased significantly as the concentration of radish leaves extract increased (p<0.05). High antioxidant activity is associated with reduced oxidative stress and support for intestinal motility, while low cohesiveness facilitates chewing and swallowing. Conclusion: Therefore, the jelly containing 4% radish leaves concentrate was determined to be the most suitable formulation because of its favorable combination of strong antioxidant capacity and improved oral processing properties.
Key Words
radish leaves, jelly, gelling agent, texture analysis, antioxidant activity
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Quality characteristics and antioxidant activity of rice muffins with different amounts of broccoli powder added
브로콜리 분말 첨가량을 달리한 쌀 머핀의 품질특성 및 항산화 활성
김연진 Kim Youn Jin , 황정민 Hwang Jung Min , 최해연 Choi Hae Yeon
42(3) 308-319, 2026
DOI:10.9724/kfcs.2026.42.3.308
김연진 Kim Youn Jin , 황정민 Hwang Jung Min , 최해연 Choi Hae Yeon
DOI:10.9724/kfcs.2026.42.3.308
Abstract
Purpose: To enhance the utilization of non-edible parts of broccoli, this study evaluated the functional properties of broccoli powder as a value-added ingredient in rice muffins. Methods: Gluten-free rice muffins were manufactured by replacing rice flour with 5%, 10%, 15%, and 20% broccoli flour. Results: Quality characterization analysis showed that the moisture content and weight increased significantly as the proportion of broccoli flour increased, while the pH, volume, baking loss rate, and specific volume decreased significantly (p<0.001). Chromaticity analysis showed that the L values and a values decreased as the broccoli flour concentration increased, while the b* values increased significantly (p<0.001). Texture analysis showed that the hardness, gumminess, chewiness and adhesiveness increased as the amount of broccoli flour increased (p<0.001). The springiness were reduced significantly (p<0.001), but the cohesiveness was not significantly different. Furthermore, the antioxidant activity, as measured by the total polyphenol and flavonoid content, DPPH and ABTS+ radical scavenging activity, and reducing power, increased significantly in proportion to the amount of broccoli powder incorporated (p<0.001). Conclusion: This study suggests that powdering broccoli can expand its utilization, thereby providing foundational data for the development of gluten-free foods.
Key Words
broccoli powder, gluten-free, rice products, muffin
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A study on the quality characteristics of fresh rice noodles prepared from normal and floury rice cultivars
일반미 및 분질미로 제조한 쌀 생면의 품질 특성 연구
최민지 Min-ji Choi , 이주현 Juhyun Lee , 노준희 Junhee No
42(3) 320-329, 2026
DOI:10.9724/kfcs.2026.42.3.320
최민지 Min-ji Choi , 이주현 Juhyun Lee , 노준희 Junhee No
DOI:10.9724/kfcs.2026.42.3.320
Abstract
Purpose: This study evaluated the physicochemical properties of rice flours and the quality characteristics of fresh rice noodles prepared from floury and soft rice cultivars (Baromi 2 and Singil) and normal rice cultivars (Samgwang and Alchanmi). Methods: Rice protein, transglutaminase (TG), propylene glycol alginate (PGA), and salt were added to improve the noodle structure. Results: Damaged starch was higher in Samgwang and Alchanmi than in Singil and Baromi 2 (p<0.05). The water binding capacity, swelling power, and gelatinization behavior differed according to cultivar. All samples formed stable fresh noodles, indicating effective network formation by TG and PGA. Cooking loss was higher in Baromi 2 and Singil, while Samgwang and Alchanmi showed lower values. Baromi 2 showed the highest water absorption and superior tensile strength. Conclusion: Fresh rice noodles can be produced without wheat flour using rice protein, TG, and PGA, and the noodle quality was strongly influenced by cultivar-dependent starch properties, with Baromi 2 showing the best tensile performance.
Key Words
fresh rice noodle, baromi2, singil, floury rice cultivars, transglutaminase
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Optimization of the extraction conditions for Hovenia dulcis Thunb. fruit liquid tea and validation of the critical control points (CCPs) in beverage Processing
헛개열매 액상차 추출조건 및 음료류 가공 CCP 유효성 검정
이홍비 Hong-be Lee , 김종호 Jong-ho Kim , 박영규 Young-gyu Park , 정지숙 Ji-suk Jeung
42(3) 330-341, 2026
DOI:10.9724/kfcs.2026.42.3.330
이홍비 Hong-be Lee , 김종호 Jong-ho Kim , 박영규 Young-gyu Park , 정지숙 Ji-suk Jeung
DOI:10.9724/kfcs.2026.42.3.330
Abstract
Purpose: A Hovenia dulcis Thunb. fruit beverage was processed in a pilot-scale facility under hazard analysis and critical control point (HACCP) guidelines to evaluate the production feasibility. Methods: The extraction conditions were optimized by varying the temperature and time, and the resulting quality characteristics were analyzed. The potential hazards in the processing environment were also assessed to confirm the effectiveness of HACCP-based control measures. Results: The extraction of Hovenia dulcis Thunb. fruit (10%, w/v) at 100°C for 2, 3, and 5 h resulted in an increase in soluble solid content from 8.66 to 10.41 °Brix as the extraction time increased. The total polyphenol content increased correspondingly (92.10, 112.73, and 128.78 mg GAE/g), with the highest value observed at 5 h. On the other hand the electron-donating ability at 250 ppm was highest at 2 h (91.18%), followed by 3 h (88.53%) and 5 h (72.87%), while at 500 ppm it decreased progressively with the extraction time (89.41, 83.68, and 74.41%, respectively). Color analysis indicated higher redness (a*) and yellowness (b*) values in pilot-scale samples than in the laboratory-scale samples, with a* values increasing as the extraction time increased. Despite the highest polyphenol content at 5 h, the antioxidant activity (DPPH radical scavenging) and overall quality parameters suggested that extraction at 100°C for 2∼3 h was optimal. Prolonged extraction (≥5 h) led to a decreased polyphenol content and antioxidant activity, along with a deterioration of the browning intensity and turbidity. The optimal extraction condition were determined to be 100°C for 2 h with a 10-fold water addition relative to fruit weight. Conclusion: These results provide a basis for standardizing beverage processing and improving the utilization of Hovenia dulcis Thunb. fruit, particularly in establishing HACCP-based processes for small-scale beverage manufacturers.
Key Words
Hovenia dulcis Thunb, beverage, HACCP, antioxidant activity, polyphenol
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Analysis of high school students’ perceptions and needs for dietary and nutrition education: A foundation for curriculum reform
고등학교 식생활·영양교육에 대한 고등학생의 인식도와 요구도
이성숙 Sung-sug Lee , 김정원 Jeong-weon Kim
42(3) 342-358, 2026
DOI:10.9724/kfcs.2026.42.3.342
이성숙 Sung-sug Lee , 김정원 Jeong-weon Kim
DOI:10.9724/kfcs.2026.42.3.342
Abstract
Purpose: This study was conducted to provide foundational data for the development of effective dietary and nutrition education programs by investigating high school students’ needs and perceptions regarding these topics. Methods: A survey was administered to 298 high school students across five national regions, supplemented by Focus Group Interviews (FGI) with 14 students to analyze the results. Results: The findings showed that dietary and nutrition education is mainly conducted by subject teachers during Technology and Home Economics classses primarily through lecture-based methods and media. Nevertheless, students reported receiving such education only occasionally, and interview participants noted that the college entrance exam-oriented environment and institutional limitations significantly restricted their opportunities for dietary education. While satisfaction with the education and overall dietary competency levels were rated as moderate, students showed lower competency in practical areas such as checking ingredients, origins, and food labels, as well as planning meals based on nutritional composition. Although students possessed theoretical knowledge, they often exhibited a passive attitude in practice due to a lack of interest or perceived inconvenience. An analysis of the factors affecting dietary competency showed that actual educational experience and satisfaction were the most decisive variables, rather than individual characteristics like gender or grade. Students expressed a strong desire for practical, hands-on activities, specifically requesting cooking practice and experiments as essential “survival skills” for independence. They also viewed the use of digital media such as customized apps or gamified learning as an efficient way to overcome environmental pressures like lack of meal time and preferences for spicy foods. Conclusion: In conclusion, the proportion of dietary education within the curriculum must be increased to enhance the dietary competency of high school students. Furthermore, educational satisfaction and practical application must be improved by developing student-centered programs that integrate cooking practices, experiments, and digital media.
Key Words
dietary and nutrition education, dietary competency, digital media, educational needs, high school students, perception
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Effects of culinary education service quality in culinary arts specializing high schools on learning flow, career preparation behavior, and academic achievement
조리 특성화고의 조리교육 서비스품질이 학습몰입과 진로준비행동 및 학업성취도에 미치는 영향
조범진 Beomjin Jo , 서민국 Minguk Seo , 정라나 Lana Chung
42(3) 359-369, 2026
DOI:10.9724/kfcs.2026.42.3.359
조범진 Beomjin Jo , 서민국 Minguk Seo , 정라나 Lana Chung
DOI:10.9724/kfcs.2026.42.3.359
Abstract
Purpose: This study examined the effects of culinary education service quality on learning flow, career preparation behavior, and academic achievement among students in culinary arts specializing high schools. Methods: A research model was developed based on the SERVQUAL framework and previous studies. Data were collected from students enrolled in culinary arts specializing high schools in Seoul, Korea, and 336 valid questionnaires were analyzed using IBM SPSS Statistics 26.0. Results: Curriculum and educational service had significant positive effects on learning flow, whereas educational environment had significant positive effects on career experience activity and employment preparation activity. The culinary instructor and curriculum had significant positive effects on academic achievement. In addition, learning flow had significant positive effects on all dimensions of career-preparation behavior and academic achievement. Conclusion: The effects of culinary education service quality differed according to the educational outcomes and should be managed strategically rather than uniformly improved. Strengthening curriculum quality, educational environment, and instructor competency may enhance students’ learning outcomes and career readiness while improving the educational competitiveness of culinary arts specializing high schools.
Key Words
culinary art specializing high school, culinary education service quality, learning flow, career preparation behavior, academic achievement
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Effect of peracetic acid treatment on Escherichia coli reduction in lettuce and spinach
과초산 처리에 의한 양상추와 시금치의 대장균 저감 효과
김민수 Min-soo Kim , 박은진 Eun-jin Park
42(3) 370-376, 2026
DOI:10.9724/kfcs.2026.42.3.370
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2026.42.3.370
Abstract
Purpose: This study evaluated the surface microbial levels of spinach and lettuce and compared the microbial reduction effects of washing and peracetic acid treatment. Methods: The total aerobic bacterial counts on spinach and lettuce were measured and expressed as log CFU/piece. Distilled water washing was conducted for up to 5 min of immersion to assess the physical removal efficiency. In addition, Escherichia coli inactivation was evaluated using different peracetic acid concentrations and treatment times in liquid culture and on the vegetable surfaces. Results: Spinach showed higher total aerobic bacterial counts (5.47 ± 0.13 log CFU/piece) than lettuce (3.98 ± 0.07 log CFU/piece). Distilled water washing resulted in only slight reductions after 5 min of immersion. Peracetic acid showed strong concentration- and time-dependent antimicrobial effects, reducing E. coli to below the detection limit at high concentrations. On vegetable surfaces, the reduction effect was significant but lower than in the liquid culture, with spinach showing a greater reduction than lettuce. Conclusion: Peracetic acid is an effective antimicrobial agent for fresh produce, but simple water washing is insufficient for microbial removal. Hence, appropriate concentrations and treatment times of oxidizing sanitizers are required. In addition, the washing conditions should be optimized to the surface characteristics of each vegetable type to improve microbial safety.
Key Words
spinach, lettuce, peracetic acid, fresh produce, microbial reduction
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