The quality characteristics and antioxidant effects of Yakjus produced using immature citrus, citron and citrus peel
풋귤, 유자, 감귤과피 첨가 약주의 품질특성 및 항산화효과
손종연 Jong-youn Son , 심재용 Jae-youg Shim , 이채연 Chae-yeon Lee , 강성원 Sung-won Kang
40(1) 1-8, 2024
DOI:10.9724/kfcs.2024.40.1.1
손종연 Jong-youn Son , 심재용 Jae-youg Shim , 이채연 Chae-yeon Lee , 강성원 Sung-won Kang
DOI:10.9724/kfcs.2024.40.1.1
Abstract
Purpose: This study examined the quality characteristics and antioxidant effects of Yakjus produced using immature citrus, citron, and citrus peel. Methods: The quality characteristics and antioxidant effects of Yakjus were estimated based on the pH, ethanol content, total acid, total polyphenol, total flavonoid, naringin and hesperidin content, electron donating ability, and nitrite scavenging ability. Results: The pH values of Yakjus produced using immature citrus, citron, and citrus peel decreased after one days of fermentation and then increased after 3 days of fermentation, with the final pH ranging from 4.02 to 4.04. The alcohol content in Yakjus produced with immature citrus, citron, and citrus peel were 16.43, 16.91, and 16.51%, respectively. The total polyphenol contents in Yakju produced using immature citrus, citron, and citrus peel were 62.24, 66.71, and 69.24 mg/100 mL, respectively. The total flavonoid contents of in Yakju produced with immature citrus, citron, and citrus peel were 29.82, 18.32 and 26.52 mg/100 mL, respectively. The naringin and hesperidin contents in Yakjus produced using immature citrus peel were 15.03 mg/100 mL and 23.35 mg/100 mL, respectively. The nitrite scavenging ability and electron donating ability were the highest in Yakjus produced using immature citrus peel. Conclusion: These results suggested that Yakjus produced using immature citrus, may have functional properties owing to its antioxidant effects.
Key Words
Yakjus, immature citrus, citron, citrus peel
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Effect of addition of bee pollen powder on the physicochemical properties and oxidative stability of muffins prepared with soybean oil as the fat source
화분분말 첨가가 콩기름을 지방원으로 하는 머핀의 이화학적 특성과 산화안정성에 미치는 영향
이지예 Jiyea Lee , 손다연 Dayeon Son , 서정희 Jeonghee Surh
40(1) 9-18, 2024
DOI:10.9724/kfcs.2024.40.1.9
이지예 Jiyea Lee , 손다연 Dayeon Son , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2024.40.1.9
Abstract
Purpose: This study investigated the potential antioxidant properties of bee pollen (BP) in muffins, wherein soybean oil was used as a fat source instead of butter. Methods: BP was incorporated into the muffins at concentrations of 0, 2, 5, 7, and 10%(w/w), with the specific concentration determined through sensory evaluation. Subsequently, the physicochemical quality characteristics, antioxidant activity, and oxidative stability of the muffins were evaluated. Results: The BP muffins exhibited a relatively lower specific volume compared to the control (0%). Although there was no significant difference in the cooking loss among the muffins, the 5% BP muffin had the highest moisture content (p<0.001). The antioxidant activity, measured by the total phenol content, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS+) radical scavenging activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, significantly increased (p<0.01) at BP concentrations of 5% or higher. While the acid value did not show a trend proportional to the BP concentration, the hydroperoxide content tended to be higher in BP muffins (p<0.001). Notably, there was no significant difference in the hydroperoxide content between the 5% muffin and the control, potentially attributed to the highest moisture content of the 5% muffin. Pearson’s correlation indicated a strong negative association between the moisture content and both acid value (ρ=-0.692, p<0.01) and hydroperoxide content (ρ=-0.634, p<0.05). Conclusion: These findings suggest that the substitution of BP leads to changes in the physicochemical properties, such as moisture content and gluten formation, which are associated with mass transfer within the muffins and consequently impact their oxidative stability.
Key Words
bee pollen, muffin, moisture, mass transfer, oxidative stability
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Quality characteristics of jeung-pyun with added black tea powder
블랙티 증편의 품질특성
민성희 Sung Hee Min
40(1) 19-26, 2024
DOI:10.9724/kfcs.2024.40.1.19
민성희 Sung Hee Min
DOI:10.9724/kfcs.2024.40.1.19
Abstract
Purpose: This study aimed to determine optimal compositional data for jeung-pyun containing black tea. Methods: Samples were prepared by mixing jeung-pyun with 0%(the control), 1, 2, 4, or 6% black tea powder. Batter pH values were monitored during fermentation, and moisture contents, specific volumes, color, textures and sensory characteristics of the jeung-pyuns were evaluated. Results: On increasing the amount of black tea powder, batter pH and specific volume decreased(p<0.001), but moisture contens increased(p<0.001). The brightness(L) of batter and jeung-pyun decreased significantly on increasing the amount of black tea powder added(p<0.001), but redness(a) and yellowness(b) increased significantly(p<0.001). Regarding texture measurements, black tea powder additions significantly increased hardness, gumminess, and brittleness(p<0.001) but significantly decreased springiness and cohesiveness(p<0.001). Acceptance testing revealed that jeung-pyun containing 2% black tea has significantly higher scores for appearance, color, flavor, taste, texture, and overall acceptability. Conclusion: Black tea powder could be added to rice flour at 2% to produce black tea jeung-pyun.
Key Words
jeung-pyun, black tea, quality characteristics
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The Effect of Experience Value of Traditional Food Culture on Loyalty and Support
전통음식문화의 체험가치가 애호도 및 지지도에 미치는 영향 연구
이보라 Bo Ra Lee , 정라나 Lana Chung
40(1) 27-38, 2024
DOI:10.9724/kfcs.2024.40.1.27
이보라 Bo Ra Lee , 정라나 Lana Chung
DOI:10.9724/kfcs.2024.40.1.27
Abstract
Purpose: This study was conducted to understand the relationship between experiential value, and satisfaction, on loyalty, and support of traditional food culture. The experiential value of traditional food culture was defined as comprising sensory, emotional, cognitive, behavioral, and relational values as recommended for Schmitt’s strategic experiential modules. Methods: The hypothesized relationships were tested in the model simultaneously using a structural equation model (SEM). Results: The study sample consisted of individuals who had experienced traditional food culture-related activities, and surveys were conducted offline and online from February 14, 2022, to March 13, 2022. A total of 439 responses were collected, and after excluding 53 responses, 386 were subjected to analysis. Among the dimensions of experiential value, sensory, cognitive, and behavioral value significantly influenced experiential satisfaction, while emotional and relational value did not. In addition, experiential satisfaction significantly influenced loyalty and support of traditional food culture. These findings suggest that experiential value of traditional food culture importantly and positively influences experiential satisfaction. Conclusion: The study provides practical guidelines for improving experience of traditional food culture, and emphasizes the importance of activating and diversifying traditional food culture, and promoting its transmission and succession. The study is expected to be useful for relevant institutions and experts.
Key Words
traditional food culture, experience value, satisfaction, loyalty, support
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Comparison and analysis of the attributes of local and imported instant noodles based on the IPA-Kano model - Korean instant noodles in the Chinese market -
IPA-Kano 모델을 이용한 현지 라면과 수입 라면의 속성 비교 분석 - 중국 시장내 한국 라면을 중심으로 -
류병린 Binglin Liu , 최지혜 Jihye Choi , 이호진 Hojin Lee , 박은주 Eunju Park , 이민아 Min A Lee
40(1) 39-49, 2024
DOI:10.9724/kfcs.2024.40.1.39
류병린 Binglin Liu , 최지혜 Jihye Choi , 이호진 Hojin Lee , 박은주 Eunju Park , 이민아 Min A Lee
DOI:10.9724/kfcs.2024.40.1.39
Abstract
Purpose: This study compares and evaluates local and imported products and identifies factors influencing Chinese consumer satisfaction with imported Korean instant noodles. Methods: The IPA-Kano model was used to reclassify and determine product attributes by surveying consumers who had purchased South Korean instant noodles in China. Results: Emphasis on the relationship between noodle texture and taste on satisfaction should be maintained. Furthermore, more varieties of South Korean instant noodles need to be developed for the Chinese market. Moreover, improving the functionality and messaging of product packaging would help consumers make informed decisions and enhance their experiences. Notably, spicy instant noodles, a South Korean specialty, would benefit from continued maintenance to ensure differentiation against local competitors. Conclusion: Results provided by the IPA-Kano model overcome the limitations of classifying attributes using single models. This study suggests new directions for future consumer satisfaction research and product improvement.
Key Words
IPA-Kano model, consumer, instant noodle, product attributes
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Consumers’ preference and perceived sensory characteristics of oolong tea
우롱차의 소비자 기호도 및 감각특성 조사
정운지 Woonji Jung , 심예진 Yejin Sim , 허성은 Seongeun Heo , 허은정 Eunjeong Heo , 김금림 Geumrim Kim , 안지혜 Jihye An , 이지현 Jeehyun Lee
40(1) 50-60, 2024
DOI:10.9724/kfcs.2024.40.1.50
정운지 Woonji Jung , 심예진 Yejin Sim , 허성은 Seongeun Heo , 허은정 Eunjeong Heo , 김금림 Geumrim Kim , 안지혜 Jihye An , 이지현 Jeehyun Lee
DOI:10.9724/kfcs.2024.40.1.50
Abstract
Purpose: This study investigated Korean consumers’ liking and sensory perception of six commercially available oolong tea products to determine if the sensory characteristics influence consumers’ liking and purchase intent. Methods: Seventy consumers participated in this study. Each 50 mL sample was provided at ambient temperature. Consumers evaluated their liking, perception of sensory characteristics, intensity of six attributes, and purchase intent of each oolong tea sample. Results: The ‘Clean’ attribute had the most positive effect on the liking for oolong tea, while the ‘Astringent’ characteristics had a negative impact on liking. A significant difference in the intensity of the ‘Floral aroma’ was noted in the case of oolong tea from the same company in different producing countries. Conclusion: This study identified the sensory characteristics with positive and negative effects on the consumers’ liking of oolong tea. Therefore, this data can provide useful information for developing oolong tea targeting Korean consumers.
Key Words
consumer test, liking, Check-All-That-Apply, sensory characterization, RTD tea beverage
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