Quality characteristics and antioxidant activity of Yanggaeng prepared with the addition of ginger Jocheong and Gujeung-gupo ginger powder
구증구포 생강분말과 생강조청을 첨가하여 제조한 양갱의 품질특성과 항산화 활성
김미경 Mi-kyeong Kim , 정복미 Bok-mi Jung
41(1) 1-10, 2025
DOI:10.9724/kfcs.2025.41.1.1
김미경 Mi-kyeong Kim , 정복미 Bok-mi Jung
DOI:10.9724/kfcs.2025.41.1.1
Abstract
Purpose: This study was conducted to measure the quality characteristics and antioxidant activity of Yanggaeng manufactured by adding ginger Jocheong and Gujeung-gupo ginger powder. Methods: The quality characteristics and antioxidant activity of Yanggaeng were evaluated through proximate composition, pH, Hunter color, texture, total polyphenol content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging abilities, and ferric reducing ability of plasma (FRAP). Results: The moisture content of Yanggaeng ranged from 55 to 60.78% and was higher in the 1% and 1.5% groups than in the control group. The protein content of Yanggaeng was higher in the group with 1.5% ginger powder compared to the control group and the groups with 0.5% and 1% ginger powder. The pH of Yanggaeng decreased as the amount of ginger powder increased compared to the control group. The lightness (L) of Yanggaeng was the highest in the control group, whereas it decreased as the amount of ginger powder increased. The redness (a) and yellowness (b) of Yanggaeng were lowest in the control group and increased as the amount of ginger powder increased. The hardness, cohesiveness, gumminess, and chewiness of Yanggaeng showed a tendency to decrease as the amount of Gujeung-gupo ginger powder increased. The total polyphenol content, total flavonoid content, DPPH radical scavenging ability, ABTS radical scavenging ability, and FRAP all showed higher antioxidant activity as the amount of Gujeung-gupo ginger powder increased. Conclusion: This study confirmed the possibility of manufacturing Yanggang products with antioxidant effects by adding up to 1.5% of Gujeung-gupo ginger powder.
Key Words
ginger Jocheong, Gujeung-gupo ginger powder, Yanggaeng, quality characteristics, antioxidant activity
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Comparison of the cookie-making performance of whole wheat flour milled using an ultra-centrifugal mill at varying conditions
고속원심분쇄기의 제분 조건을 달리하여 제조한 통밀가루의 쿠키 제조 적성 비교
이은지 Eunji Lee , 문정한 Jeonghan Moon , 김보미 Bomi Kim , 김윤서 Yunseo Kim , 안재하 Jaeha An , 권미라 Meera Kweon
41(1) 11-19, 2025
DOI:10.9724/kfcs.2025.41.1.11
이은지 Eunji Lee , 문정한 Jeonghan Moon , 김보미 Bomi Kim , 김윤서 Yunseo Kim , 안재하 Jaeha An , 권미라 Meera Kweon
DOI:10.9724/kfcs.2025.41.1.11
Abstract
Purpose: This study aimed to analyze the quality characteristics of cookies made with whole wheat flours (WWFs) of varying particle sizes and to assess their suitability for cookie making. Methods: The Korean wheat variety ‘Hojoong’ was milled using an ultra-centrifugal mill under different conditions to produce four flour samples (SL, SH, LL, and LH) based on varying sieve opening sizes and rotor rotational speeds. The WWFs were analyzed for particle size, damaged starch content, and pasting properties in a 50% sugar solution. Additionally, the quality characteristics of cookies made from these WWFs were evaluated. Results: Larger sieve opening sizes and lower rotational speeds produced WWFs with larger particle sizes. The SL and SH groups exhibited higher damaged starch content compared to the LL and LH groups. The LL group showed significantly lower peak and final viscosities. Correlation analysis revealed that the WWF particle size significantly influenced cookie diameter, height, and firmness, establishing it as a reliable predictor of cookie quality. Conclusion: Controlling the particle size of WWFs enables the regulation of water absorption and damaged starch content, supporting the production of high-quality whole wheat cookies.
Key Words
cookie, whole wheat flour, particle size, quality characteristic, correlation
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Food consumer type classification based on health promotion motivations and characteristics of dietary behavior: application on multinominal logit model
건강증진동기를 기반으로 한 식품소비자 유형 분류와 식생활 관련 행동특성: 다항로짓모형 적용
유소영 Soyoung You , 윤지영 Jiyoung Yoon , 정희선 Heesun Jeong
41(1) 20-31, 2025
DOI:10.9724/kfcs.2025.41.1.20
유소영 Soyoung You , 윤지영 Jiyoung Yoon , 정희선 Heesun Jeong
DOI:10.9724/kfcs.2025.41.1.20
Abstract
Purpose: A multinominal logit model was use to analyze the effects of dietary behavior characteristics, health interest, food involvement, dietary connectivity, and demographic characteristics on food consumer types based on health promotion motivation. Methods: A survey was conducted using a convenience sampling method involving 302 adults aged 19 and older residing in Seoul and Gyeonggi Province. Results: Three types of food consumers were classified through cluster analysis of health promotion motivation, ‘Food Information Sensitive’, ‘Food Safety Awareness’ and ‘Active Food Experience’. The Food Information Sensitive group showed that food information, brand seeking, and frequency of ingredient purchases had a positive impact (p<0.1), while family connectivity, social connectivity, and food involvement had a negative impact (p<0.1). Individuals from nuclear families and those with a college education or higher were more likely to belong to this group. In the Food Safety Awareness group, the pursuit of food safety had a positive impact (p<0.1), while the pursuit of food trends had a negative impact (p<0.1). Family connectivity had a positive impact, but social connectivity and health interests had a negative impact (p<0.1). The frequency of ingredient purchases and age also had a negative impact on this group (p<0.1), with individuals educated at the high school level or below being more likely to belong to this group. The Active Food Experience group showed that social connectivity and health interest had a positive impact (p<0.1), and individuals in white-collar occupations were more likely to belong to this type. Conclusion: This study emphasizes the various motivations and characteristics of food consumers related to health promotion.
Key Words
health promotion motivation, dietary behavior characteristics, connectedness through dietary practices, health interest level, food involvement level
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Nutritional labeling status and nutrient content assessment of industrially processed side dishes in Korea
한국에서 시판되는 일부 반찬류 가공식품의 영양표시 실태 및 영양성분 함량 평가
오하정 Hajeong Oh , 신채은 Chaeeun Shin , 안성현 Seonghyeon Ahn , 고나현 Nahyeon Go , 강준혁 Junhyeok Kang , 주지형 Jihyeung Ju
41(1) 32-49, 2025
DOI:10.9724/kfcs.2025.41.1.32
오하정 Hajeong Oh , 신채은 Chaeeun Shin , 안성현 Seonghyeon Ahn , 고나현 Nahyeon Go , 강준혁 Junhyeok Kang , 주지형 Jihyeung Ju
DOI:10.9724/kfcs.2025.41.1.32
Abstract
Purpose: This study aimed to examine the nutrition labeling status and nutrient composition of industrially processed side dishes sold in Korea. Methods: A total of 362 side dish products, excluding soup-based dishes, were collected from 13 major online retailers. Results: Among the products, 72.1% provided nutrition labeling, but 25.1% of regular processed foods and 6.4% of ready-to-eat/ready-to-heat products were unlabeled. Meal kits, not subject to labeling regulations, had a low labeling rate of 3.7%. The serving size was indicated in only 12.3% of the products with nutrition labeling and 29.7% of those without it. Among the products with nutrition labeling, the sodium content per serving of steamed dishes (1,649.2 mg) accounted for 82.5% of the daily nutrition value (2,000 mg), exceeding the Korean dietary reference intake for individuals aged 19 or older (1,100-1,500 mg). Nutrient profiles varied by dish type, with braised and pickled dishes highest in sugar and sodium, grilled dishes highest in fat and cholesterol, and fried dishes highest in calories and fat. Animal-based dishes had higher calories, fat, saturated fat, and cholesterol levels than plant-based dishes. The products labeled as not requiring additional oil showed significantly higher levels of cholesterol in grilled dishes, sodium in stir-fried dishes, and calories and fat in fried dishes than the products labeled as requiring additional oil. Fried dishes that included separately packaged sauces had significantly higher sugar levels than those without such sauces. Conclusion: This study highlights the need to expand mandatory nutrition labeling and clarify serving sizes for informed consumer choices. It recommends carefully examining the nutrient information by dish type and balancing the consumption of plant-based and animal-based dishes.
Key Words
processed side dish, nutrition labeling, nutrient content, dish type, main ingredient
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Awareness of food safety according to the type of dietary lifestyle of adults in Gwangju and Jeolla regions
광주 · 전라지역 성인의 식생활 라이프스타일 유형별 식품안전에 대한 인식
박의진 Ui-jin Park , 정복미 Bok-mi Jung
41(1) 50-60, 2025
DOI:10.9724/kfcs.2025.41.1.50
박의진 Ui-jin Park , 정복미 Bok-mi Jung
DOI:10.9724/kfcs.2025.41.1.50
Abstract
Purpose: This study examined the awareness of food safety by type of dietary lifestyle of adults in the Gwangju and Jeolla regions. Methods: An online survey was conducted on 473 adults aged 20 to 60 years from December 18th, 2023 to January 18th, 2024. The collected data were analyzed using the SPSS 26.0 statistical software to validate the significance of each item. Results: The average scores for food safety interest and food purchasing attitudes according to age were significantly(p<0.001) higher in those 40-60 years old than in those 20-39 years old. On the other hand, the average scores of food safety awareness were significantly(p<0.001) higher in those 20-39 years old than in those 40-60 years old. The food purchasing attitude score was significantly(p<0.05) higher for females than males. According to lifestyle, the health and safety pursuit group had the highest average interest in food safety score, followed by the convenience pursuit group and the low-involvement group, showing a significant difference(p<0.001). When purchasing food, the health and safety pursuit group had the highest attitude score, followed by the convenience pursuit group and the low-involvement group. Conclusion: Programs are needed to raise awareness and interest in food safety through education targeting students, single-person households, and unmarried people who belong to the low-involvement and convenience pursuit group.
Key Words
food safety, lifestyle, awareness, interest, purchasing attitude
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The impact of cooking classes in alternative schools on students' emotions, cooking interests, and dietary attitudes
대안학교 조리 수업이 학생들의 정서, 조리관심도, 식생활 태도에 미치는 영향
최은숙 Eunsook Choi , 윤지영 Jiyoung Yoon
41(1) 61-72, 2025
DOI:10.9724/kfcs.2025.41.1.61
최은숙 Eunsook Choi , 윤지영 Jiyoung Yoon
DOI:10.9724/kfcs.2025.41.1.61
Abstract
Purpose: This study evaluated the effects of cooking classes in alternative schools on students' emotional well-being, interest in cooking, and dietary attitudes to assess their contribution to students' overall educational experience and lifestyle improvements. In addition, this study aimed to provide foundational data for the effective design and improvement of cooking classes in alternative schools. Methods: This study was conducted on 367 students from alternative schools. The difference between gender and educational background in the results was analyzed by the t-test, and the influence relationship between variables was analyzed using Process Macro. Results: The study showed that female students had more positive perceptions and attitudes regarding the emotional effects of cooking classes, interest in cooking, and dietary attitude changes than male students. In contrast, high school students exhibited more favorable perceptions and changes than middle school students. Furthermore, the emotional effects of cooking classes positively influenced the students' cooking interest (B=0.442, p<0.001) and dietary attitudes (B=0.384, p<0.001). The cooking interest had a direct positive effect on dietary attitudes (B=0.229, p<0.001) that mediated the relationship between the emotional effects and dietary attitudes (B=0.132, BootLLCI=0.073-BootULCI=0.197). Conclusion: Cooking classes are a vital educational tool for fostering emotional well-being, enhancing interest in cooking skills, and promoting healthy dietary attitudes among students in alternative schools.
Key Words
alternative schools, emotional effect, cooking interests, dietary attitudes
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