Quality characteristics and antioxidant activity of twisted bread with Kamut(Triticum turanicum jakubz) powder
카무트 분말을 첨가한 꽈배기의 품질특성 및 항산화활성
윤예리 Aye-ree Youn , 김윤경 Youn-kyeong Kim , 최소례 So-rye Choi , 이윤정 Yun-jung Lee
39(5) 321-329, 2023
DOI:10.9724/kfcs.2023.39.5.321
윤예리 Aye-ree Youn , 김윤경 Youn-kyeong Kim , 최소례 So-rye Choi , 이윤정 Yun-jung Lee
DOI:10.9724/kfcs.2023.39.5.321
Abstract
Purpose: This study examined the quality characteristics and antioxidant effects of twisted breadsticks according to their Kamut powder (KP) content. Methods: KP was added in the ratios of 0%, 15%, 30%, 50%, 75%, and 100% to make twisted breadsticks. The pH, chromaticity, water content, ash, crude protein, crude fat, selenium, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the texture of the breadsticks were investigated, and a sensory evaluation was carried out. Results: As the amount of KP added increased, the pH and moisture content tended to decrease, and the overall color of the twisted breadsticks darkened, and its red and yellow colors increased. The content of ash and crude protein increased as the KP content increased, and that of crude fat decreased. As the KP content increased, selenium, ABTS, and DPPH radical scavenging activity, which are indicators used to measure antioxidant activity, also increased. The textural properties, namely hardness, gumminess, and chewability, increased as the amount of KP added increased, but springiness decreased. The sensory evaluation revealed that in terms of appearance, flavor, taste, texture, and overall acceptability, it would be most appropriate to add 30% or 50% of KP. Conclusion: These results suggest that adding 50% KP while making twisted breadsticks could be optimal for improving the functionality and quality characteristics.
Key Words
Kamut, Triticum turanicum Jakubz, twisted bread, characteristics, antioxidant
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Antioxidant activities and quality characteristics of extruded noodles supplemented with Ecklonia cava
감태(Ecklonia cava) 첨가 압출면의 항산화 활성 및 품질 특성
신재홍 Jaehong Shin , 김동언 Dong Eon Kim , 양나현 Nahyeon Yang , 김소소 Sosoh Kim , 김지연 Jiyeon Kim , 고미옥 Mi-ok Ko , 이주향 Ju Hyang Lee , 박선순 Sun Soon Park , 이종현 Jong Hyun Lee , 김현정 Hyun Jung Kim
39(5) 330-337, 2023
DOI:10.9724/kfcs.2023.39.5.330
신재홍 Jaehong Shin , 김동언 Dong Eon Kim , 양나현 Nahyeon Yang , 김소소 Sosoh Kim , 김지연 Jiyeon Kim , 고미옥 Mi-ok Ko , 이주향 Ju Hyang Lee , 박선순 Sun Soon Park , 이종현 Jong Hyun Lee , 김현정 Hyun Jung Kim
DOI:10.9724/kfcs.2023.39.5.330
Abstract
Purpose: Extruded noodles were prepared by supplementing with 0, 1, 2, and 3% Ecklonia cava, an edible brown seaweed, and their antioxidant activities and quality characteristics were investigated before and after cooking. Methods: The extruded noodles were analyzed for in vitro antioxidant activities and quality properties including weight, volume, water absorption, color, and texture. Results: Total phenolic and flavonoid contents of E. cava-supplemented noodles were in the range of 5.41 to 7.93 mg GAE/100 g and 10.91 to 11.13 mg QE/100 g, respectively, which were higher than values obtained in the control. Although the DPPH radical scavenging activity showed no significant differences, the ABTS+ radical scavenging activity of supplemented noodles was higher than the control (15.47-16.61% vs. 12.02%, respectively). The weight, volume, and water absorption of noodles were observed to increase after cooking and were proportionate to the amount of E. cava addition. Moreover, the L values of all noodles were increased, whereas the a and b values remained unchanged after cooking. The textures (hardness, springiness, gumminess, and chewiness) of noodles with E. cava supplementation were decreased, while the cohesiveness was increased after cooking. Conclusion: These results suggest that supplementation with E. cava to extruded noodles helps to improve the functionality without significant change in quality.
Key Words
Ecklonia cava, extruded noodle, antioxidant activities, quality characteristics
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Effects of sugar and aronia juice on quality characteristics of aronia jelly
설탕과 아로니아 착즙액의 배합비가 아로니아 젤리의 품질 특성에 미치는 영향
팽휘진 Hwijin Paeng , 고은미 Eunmi Koh
39(5) 338-345, 2023
DOI:10.9724/kfcs.2023.39.5.338
팽휘진 Hwijin Paeng , 고은미 Eunmi Koh
DOI:10.9724/kfcs.2023.39.5.338
Abstract
Purpose: This study investigates the effect of ingredient ratios on the quality characteristics of aronia jelly. Methods: Five aronia jelly samples were prepared with different proportions (0~25% sugar and 15~20% aronia juice) and analyzed for color, gel strength, total anthocyanins, total phenols, total proanthocyanidins, antioxidant activity, and sensory characteristics. Results: With increasing sugar content, the pH, soluble solid content, redness, and yellowness increased, whereas moisture content, lightness, gel strength, anthocyanin content, and antioxidant activity decreased. Sensory evaluation revealed a reduced astringency with increasing sugar in the aronia jelly. Aronia jelly prepared with 20% sugar content and 16% aronia juice had the highest overall acceptability score. In the principal component analysis, PC1 (79.48% of the total variation) exhibited sweetness and sweet flavor in the positive domains and astringency in the negative domains for aronia jelly. Overall acceptability and 20% sugar content aronia jelly were closely located on the same side of the loading plot. Conclusion: Our results indicate that 20% sugar and 16% aronia juice produces the most acceptable aronia jelly.
Key Words
aronia jelly, sugar, aronia juice, astringency, quality characteristics
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Quality characteristic of Jeungpyun added produced with the addition of unripe apple powder
풋사과 분말 첨가 알룰로스 증편의 품질 특성
박하연 Ha-yeon Park , 진소연 So-yeon Jin
39(5) 346-355, 2023
DOI:10.9724/kfcs.2023.39.5.346
박하연 Ha-yeon Park , 진소연 So-yeon Jin
DOI:10.9724/kfcs.2023.39.5.346
Abstract
Purpose: Unripe apples have a higher organic acid and polyphenol content than ripe apples, but a significant amount of unripe apples are discarded during the apple harvest. In this study, we investigated the potential of utilizing unripe apples as a food ingredient. Methods: Unripe apple powder (0%, 1.5%, 3%, 4.5%, 6%) was added to Allulose Jeungpyun (a traditional Korean rice cake) and evaluated for quality characteristics, antioxidant activity, and acceptability. Results: Increasing the amount of unripe apple powder decreased the pH, lowered brightness, hardness, chewiness, and gumminess, and increased the sugar content, moisture content, cohesiveness, and antioxidant activity. Sensory evaluation showed that the allulose Jeungpyun sample with 4.5% unripe apple powder was the most palatable. Conclusion: The addition of unripe apple powder to allulose Jeungpyun could improve its palatability and functionality. Thus, unripe apple powder showed promise as an additive for a variety of foods.
Key Words
unripe apple, Jeungpyun, rice cake, quality characteristics, sensory evaluation
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Physicochemical properties and oxidative stability of frying oil used for deep-frying doughnuts containing leek powder
부추분말을 첨가한 도넛 튀김에 사용된 튀김기름의 이화학적 특성 및 산화안정성
이지예 Jiyea Lee , 서정희 Jeonghee Surh
39(5) 356-364, 2023
DOI:10.9724/kfcs.2023.39.5.356
이지예 Jiyea Lee , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2023.39.5.356
Abstract
Purpose: This study investigated the changes in the physicochemical properties and oxidative stability of frying oils when used in the preparation of deep-fried doughnuts containing leek powder as an ingredient. Methods: Leek powder was incorporated into the doughnuts at proportions of 0, 3, 5, 7, 10, and 15%, followed by frying for 2 min on each side in soybean oil at 170℃. Subsequently, the frying oils were collected for an analysis of their characteristics. Results: With the incorporation of leek powder, the frying oils exhibited a decrease in lightness and yellowness, along with an increase in redness (p<0.001). These changes can probably be attributed to the release of lipophilic pigments, such as chlorophyll and lutein, from the leek powder into the oils. Furthermore, significant increases in the contents of moisture (p<0.001) and total polar materials (p<0.001) were observed. The total reducing capacity of the frying oils exhibited a proportional increase in relation to the level of leek powder (p<0.001). However, there was no discernible enhancement in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. There was a significant increase in both primary and secondary lipid oxidation products in the oils (p<0.05), indicating that the incorporation of leek powder facilitated oil oxidation. Pearson’s correlation analysis revealed a significant positive correlation of the moisture content with conjugated diene (ρ=0.820, p<0.05), hydroperoxides (ρ=0.818, p<0.05), p-anisidine value (ρ=0.882, p<0.01), and total oxidation (TOTOX) value (ρ=0.938, p<0.01), suggesting the pro-oxidative role of the moisture. Conclusion: These findings underscore the need for careful monitoring of oil quality and oxidative stability when incorporating antioxidant-rich ingredients, such as leek powder, into the production of deep-fried products.
Key Words
leek, deep-frying, frying oil, oxidative stability, moisture
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Quality characteristics of oven-baked Yukwa produced with different soaking periods of waxy rice flour
찹쌀가루의 수침 기간을 달리하여 제조한 구운 유과의 품질 특성
김지명 Ji-myoung Kim , 노준희 Junhee No
39(5) 365-374, 2023
DOI:10.9724/kfcs.2023.39.5.365
김지명 Ji-myoung Kim , 노준희 Junhee No
DOI:10.9724/kfcs.2023.39.5.365
Abstract
Purpose: The physicochemical and pasting properties of waxy rice flour were examined based on different soaking periods. Oven-baked Yukwa was produced using soaked waxy rice flour to evaluate its texture characteristics and volume. Methods: The waxy rice flour was soaked at room temperature for 6, 9, 12, and 14 days, then dried to achieve a moisture content of 7.71~8.81% before being milled for use. Results: When viewed under the scanning electron microscope(SEM), it was observed that with longer soaking periods, the particle surface disintegrated, forming pores and separated starch particles. As the soaking periods increased, the water binding capacity of the waxy rice flour decreased, while solubility and breakdown viscosity increased. Yukwa made using waxy rice flour soaked for 9 days exhibited fine porosity and significant volume expansion, and maintained its water-holding capacity. Conclusion: These results suggests the possibility of producing high-quality Yukwa with excellent puffing characteristics using oven-baking.
Key Words
waxy rice flour, soaking time, pasting properties, Yukwa texture properties, oven baking
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Quality characteristics of rice noodles prepared with frozen dough from blended rice flour
혼합 쌀가루 냉동 반죽으로 제조한 쌀국수의 품질 특성
김현진 Hyunjin Kim , 노준희 Junhee No
39(5) 375-383, 2023
DOI:10.9724/kfcs.2023.39.5.375
김현진 Hyunjin Kim , 노준희 Junhee No
DOI:10.9724/kfcs.2023.39.5.375
Abstract
Purpose: This study aimed to investigate the feasibility of using a high-amylose and waxy rice blend to adjust the amylose content for fresh noodle production and to explore the possibility of using frozen dough for fresh noodle production. Methods: Hopyeong and TS(a blend of Thai and Sinseonchal rice) flour were used to adjust amylose content and to prepare fresh and frozen dough for rice noodle with the addition of transglutaminase, PGA, and isolate soy protein. Results: Noodles produced using fresh dough were similar in color and appearance to noodles produced using frozen dough. Hopyeong and TS noodles produced using frozen dough had low cooking losses, indicating an ability to maintain noodle quality. Textural properties were also maintained when frozen dough was used. Conclusion: These results suggest that rice noodles with medium-amylose content can be produced using transglutaminase, PGA, and isolate soy protein, and that frozen dough can be used for rice noodle preparation.
Key Words
medium-amylose rice starch, rice noodle, transglutaminase, frozen-dough
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Noodle-making performance of purple-colored whole wheat flour prepared using an ultra-centrifugal mill
고속원심분쇄기로 제조한 자색 통밀가루의 제면 적성
하은빈 Eunbin Ha , 김정언 Jeongeon Kim , 김형섭 Hyungseop Kim , 장정정 Tingting Zhang , 권미라 Meera Kweon
39(5) 384-393, 2023
DOI:10.9724/kfcs.2023.39.5.384
하은빈 Eunbin Ha , 김정언 Jeongeon Kim , 김형섭 Hyungseop Kim , 장정정 Tingting Zhang , 권미라 Meera Kweon
DOI:10.9724/kfcs.2023.39.5.384
Abstract
Purpose: This study investigated the quality characteristics and the noodle-making performance of whole wheat flour milled with purpled-colored wheat ‘Ariheuk’. Methods: Purple-colored whole wheat flour samples were obtained using an ultra-centrifugal mill using two sieve sizes (0.5 and 1.0 mm) and two rotor speeds (6000 and 14000 rpm). A commercial purple-colored whole wheat flour was used as a control. Various quality parameters, including solvent retention capacity (SRC), pasting properties, SDS-sedimentation volume, and dough mixing patterns, were analyzed. In addition, the noodle-making performance of whole wheat flour was evaluated. Results: Flour milled with the ultra-centrifugal mill had larger particle sizes than the control. Furthermore, milling conditions significantly impacted quality characteristics, such as damaged starch content, SRC, SDS-sedimentation volume, and dough properties. The ultra-centrifugal milled flour outperformed the control for noodle-making, as evidenced by cooking water turbidity and noodle texture, which highlighted the influences of particle size and damaged starch. Conclusion: Ultra-centrifugal milling effectively produced high-quality whole wheat noodles from ‘Ariheuk’. Careful control of particle size and damaged starch content through milling conditions is essential for superior noodle quality.
Key Words
purple-colored wheat, whole wheat flour, ultra-centrifugal mill, noodle-making performance
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Anti-adipogenic effects of black onion fermented vinegar in 3T3-L1 cells
흑양파발효식초의 3T3-L1 세포에서 지방 분화 억제 효과
김미숙 Mi Suk Kim , 김지현 Ji Hyun Kim , 김난경 Nan Kyung Kim , 한석희 Seok Hee Han , 김현영 Hyun Young Kim , 서원택 Weon Taek Seo
39(5) 394-401, 2023
DOI:10.9724/kfcs.2023.39.5.394
김미숙 Mi Suk Kim , 김지현 Ji Hyun Kim , 김난경 Nan Kyung Kim , 한석희 Seok Hee Han , 김현영 Hyun Young Kim , 서원택 Weon Taek Seo
DOI:10.9724/kfcs.2023.39.5.394
Abstract
Purpose: This study investigated the anti-obesity effects of black onion fermented vinegar (BV) through the regulation of adipogenesis in 3T3-L1 cells. Methods: The effects of the onion juice (OJ), onion fermented vinegar (OV), black onion juice (BJ), and BV treatments on adipocyte differentiation in 3T3-L1 cells were analyzed. Results: The OJ, OV, BJ, and BV treatments significantly decreased triglyceride accumulation compared with the control group. The 100 μg/mL of BV treatment significantly decreased the triglyceride contents to 72.29% of control group. Particularly, BV showed the strongest inhibitory effects on lipid accumulation among the other samples. To examine the anti-obesity mechanisms of BV, we investigated the expression of adipogenesis-related proteins such as γ-cytidine-cytidine-adenosine-adenosine-thymidine / enhancer binding protein (C/EBP)α, C/EBPβ and peroxisome proliferatoractivated receptor-γ (PPARγ). The BV treatment at a dose of 10 - 100 μg/mL resulted in a significant down-regulation of the proteins. In particular, BV-treated cells dose-dependently decreased the PPARγ protein. Conclusion: These results suggest that BV could exhibit anti-obesity activity through the inhibition of adipogenesis-related proteins. Hence, BV could have potential as a functional vinegar with anti-obesity effects.
Key Words
adipogenesis, black onion fermented vinegar, obesity, triglyceride, 3T3-L1 cells
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A study on the dietary status of the elderly availing free meal services according to their food security in Seogu, Gwangju, Korea
광주광역시 서구지역 경로식당 이용 노인의 식품안정성에 따른 식생활 실태연구
백지수 Ji Su Baek , 허영란 Young Ran Heo
39(5) 402-415, 2023
DOI:10.9724/kfcs.2023.39.5.402
백지수 Ji Su Baek , 허영란 Young Ran Heo
DOI:10.9724/kfcs.2023.39.5.402
Abstract
Purpose: This study examined the nutritional status of the elderly availing free meal services according to their food security status. Methods: The participants were 265 elderly at the Elderly Welfare Facility in Seo-gu, Gwangju, Korea. The nutritional status of the subjects was surveyed using the Nutrition Quotient for Korean elderly (NQ-E). Results: The elderly subjects (79 males and 186 females) were grouped as follows: secure, mildly insecure, and moderately/severely insecure group according to their food security status. The elderly groups with food insecurity had a higher proportion of females (p<0.01), lower self-evaluated economic status (p<0.001), lower self-evaluated health status (p<0.001), more self-evaluated depression (p<0.001), and a high prevalence of chronic diseases such as arthritis (p<0.001), osteoporosis (p<0.01), cataract (p<0.05), and thyroid disease (p<0.01). NQ-E was the highest in the food secure group, followed by the food mildly insecure group and the food moderately/severely food insecure group (p<0.01). According to the food insecurity levels, the NQ-E showed significantly higher scores in food intake diversity (p<0.01) and eating behavior (p<0.001). The items that showed differences among the detailed domains were fruit intake frequency(p<0.05), snack intake frequency (p<0.01), vegetable intake frequency (p<0.01), chewing discomfort due to dental problems (p<0.01), exercise (p<0.05), depression (p<0.001), and perception of one's health (p<0.001). Conclusion: These results suggest that nutrition status is associated with food security levels. Regular nutrition education and nutrition services should be established to improve the diversity of food intake and the dietary behavior of the elderly utilizing free meal services. When planning a health promotion project for the elderly, it is necessary to consider not only fruit, snack, and vegetable intake, which affect nutritional risk, but also measures to improve dental conditions, exercise, and depression.
Key Words
elderly, nutrition quotient, food security, dietary status, free meal service
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