Quality Characteristics of Jicama (Pachyrhizus erosus) Jangachi Prepared with Different Vinegars 식초의 종류에 따른 히카마 장아찌의 품질특성
송혜경 Hye Gyoung Song , 정현숙 Hyun Sook Jung
DOI:10.9724/kfcs.2018.34.5.441
Abstract
Purpose: This study examined the quality characteristics of jicama Jangachi prepared with different vinegars (commercial vinegar, apple vinegar, brown rice vinegar, and grape vinegar) for 28 days. Methods: The pH, sugar degree, salinity, color value, total bacterial count, hardness and sensory evaluation of jicama Jangachi were measured. Results: The pH of jicama Jangachi decreased from 4.56-4.68 at the initial stage to 4.38-4.51 for all samples. The sugar degree and salinity of jicama Jangachi increased with increasing storage period. The L and b value of jicama Jangachi were increased with increasing storage period. The a value increased up to 7 days and then decreased, and the L value of jicama Jangachi with grape vinegar decreased during storage. The total bacterial count was higher in jicama Jangachi with grape vinegar than that of brown rice vinegar, apple vinegar and commercial vinegar. The hardness of jicama Jangachi with commercial vinegar was increased continuously during storage, whereas that of jicama Jangachi with apple vinegar, brown rice vinegar and grape vinegar was decreased after 21 days of storage. The results of the sensory evaluation showed that the overall preference of jicama Jangachi with grape vinegar was lower than that of commercial vinegar, apple vinegar and brown vinegar. Conclusion: These results suggest that different vinegars can produce jicama Jangachi.
Analysis of Sodium Content and Tastes of Ramyeon Cooked Using Different Recipes 조리법에 따른 라면의 나트륨 함량 및 맛 특성
오창환 Chang-hwan Oh , 정하열 Ha-yull Chung
DOI:10.9724/kfcs.2018.34.5.450
Abstract
Purpose: A packet of ramyeon contains high amounts of sodium, not only in the powdered-seasoning, but also in the noodles. Although some consumers worry about unnecessary sodium intake, others are only interested in the taste of ramyeon. In this study, three types of ramyeon cooked using different recipes were compared by consumers who were concerned with taste and those who were concerned with sodium intake to select a proper cooking recipe for individual needs. Methods: One serving (120 g) of ramyeon containing 1,790 mg of sodium was cooked separately using three different recipes and the sodium content and taste properties of each cooked ramyeon sample were measured. Results: The total sodium contents of the NCR (normal cooking ramyeon), PWR (pre-washed cooking ramyeon) and MAR (milk-added cooking ramyeon) were 1,890.5 mg, 1,645.3 mg and 2,012.2 mg, respectively. The sodium contents in the cooked-noodle/soup portion of the NCR, PWR and MAR were 863.7 mg/1,026.8 mg, 632.9 mg/ 1,012.4 mg and 854.9 mg/1157.1 mg, respectively. Taste sensing analysis showed that there were significant differences in saltiness, and umami of the cooked-ramyeon samples. The order of saltiness was MAR > NCR > PWR in both the noodle and soup portion, while the order of umami and bitterness in the noodle portion was MAR > NCR = PWR and NCR > MAR > PWR, while in the soup portion they were MAR > NCR > PWR and PWR > NCR > MAR, respectively. Conclusion: The MAR appeared to have a more intense taste than the NCR or the PWR. However, the sodium content of cooked ramyeon could be reduced in the PWR although its overall taste did not seem to be comparable to the MAR or the NCR. Taken together, the MAR could be the choice for consumers who care most about taste, while the PWR could be the best alternative plan for those who want to reduce unnecessary sodium intake without sacrificing taste.
Key Words
ramyeon, sodium, taste sensing system, recipe
Effect of Sugar Contents on Quality Characteristics of Mushroom (Pleurotus eryngii) Pickles 설탕량에 따른 꼬마 새송이버섯 피클의 품질특성
Effect of Sugar Contents on Quality Characteristics of Mushroom (Pleurotus eryngii) Pickles 설탕량에 따른 꼬마 새송이버섯 피클의 품질특성
정난희 Lan-hee Jung , 전은례 Eun-raye Jeon
DOI:10.9724/kfcs.2018.34.5.458
Abstract
Purpose: This study was carried out to optimize the level of sugar addition during the preparation of mushroom (Pleurotus eryngii) pickles without influencing degree of preference. Methods: The salinity, sugar contents, moisture contents, pH, hardness, antioxidant activity and sensory evaluation of mushroom pickles were measured. Results: The salinity and sugar content during storage of mushroom pickles decreased significantly as the level of sugar added decreased. The moisture content increased in the case of mushroom pickles added with 10% sugar. As the level of sugar decreased, the pH and hardness decreased during the three week storage period. L (lightness) value was not different from that of the control group (20%) until the level of added sugar was 10%, whereas a (redness) and b (yellowness) values increased. Antioxidant activity increased with decreasing sugar content. According to sensory evaluation, mushroom pickles containing 15% and 10% added sugar, 15% added sugar, 15% and 10% added sugar, 10% added sugar and the control, 10% and 15% added sugar, and 15% and 10% added sugar showed higher values for appearance, flavor, taste, texture, clarification degree and overall acceptance in order. Conclusion: The results of this study suggest that the sugar contents are reduced to 10%, which is an optimal level that does not significantly influence overall acceptance.
Antioxidant Activities of Aronia melanocarpa Leaf Tea Prepared Using Various Drying Methods 건조방법에 따른 아로니아(Aronia melanocarpa) 잎차의 항산화활성
김기쁨 Ki-ppum Kim , 육홍선 Hong-sun Yook
DOI:10.9724/kfcs.2018.34.5.467
Abstract
Purpose: This study was conducted to determine the effects of drying methods on the antioxidant activities of Aronia melanocarpa leaf tea. Methods: Caronia melanocarpa leaves were divided into a fresh leaf (FL), roasted tea (RT), freeze dried tea (FT), and hot air dried tea (HT) group to evaluate the antioxidant compounds (total polyphenols, flavonoids and tannins) and antioxidant activities (DPPH radical scavenging activity and ABTS radical scavenging activity). Results: For total polyphenols, flavonoids, tannins, DPPH radical scavenging activity and ABTS radical scavenging activity, the 70% ethanol extract of RT showed the highest contents and activities. These results suggest that the antioxidant activities of RT are better than those of FL, FT and HT. Conclusion: The results suggest that RT showing effective antioxidant activities can provide efficient data for industrial use of Aronia melanocarpa leaf tea.
Key Words
Aronia melanocarpa leaf tea, total polyphenol, flavonoid, tannin, antioxidant activity
Effects of Natural Antioxidants on Quality of Samgyetang Meat and Broth 천연소재가 삼계탕 육질 및 육수의 품질특성에 미치는 영향
Purpose: This study was conducted to examine the effectiveness of natural materials at retarding lipid oxidation and improving the quality characteristics of Samgyetang meat and broth. Methods: Quality characteristics of Samgyetang treated with ascorbic acid (T1) and natural materials (green tea, mugwort, saururus chinensis, and rosemary; T2, T3, T4, and T5, respectively) extracts were investigated based on approximate compositions, pH, salt concentration, water holding capacity, transmittance, viscosity, color, shear force, and 2-thiobarbituric acid reactive substances (TBARS) Results: The pH values of treated meat and broth were significantly lower than those of the control (p<0.05). Water holding capacities of treated meat were significantly lower than that of the control (p<0.05), except for T1, T4 and T5. The transmittance of Samgyetang broth was the lowest in rosemary extract (p<0.05). The viscosity of broth with natural materials was significantly higher than that of the control (p<0.05), and the shear force of Samgyetang meat was highest in the control (p<0.05). The TBARS value of Samgyetang meat and broth was the highest in the control group (p<0.05). Conclusions: The results of this study show that the addition of natural extract not only inhibits lipid oxidation, but also improves the eating quality of Samgyetang meat.
Key Words
Samgyetang, antioxidant, lipid oxidation, shear force, water holding capacity
Physical Properties and Sensory Preferences of US Resident-Friendly Sunsik 미국 현지인 친화형 선식의 물리적 특성 및 기호도
Physical Properties and Sensory Preferences of US Resident-Friendly Sunsik 미국 현지인 친화형 선식의 물리적 특성 및 기호도
김미현 Mi-hyun Kim , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2018.34.5.484
Abstract
Purpose: This study was conducted to develop cereal based ready-to-eat sunsik for US residents. Methods: US residents’ perception of sunsik was investigated through a survey involving 79 adults via a face-to-face questionnaire. Based on the perception survey, five kinds of sunsik with different contents of sucralose were prepared and analyzed for their physical properties and sensory preferences. Results: The subjects responded that (i) they would purchase sunsik to improve health (43%) and reduce weight (34%), (ii) they would consider ingredients (29%), nutritional value (28%) and easy preparation (25%) as determinants for sunsik selection, (iii) they would use sunsik in the morning (92%), (iv) they recognized its seven major ingredients as being health beneficial, (v) they would add chocolate (38%), sugar or substitute (15%) to improve the flavor. Accordingly, sucralose, a sweetener that has no calories was added into regular sunsik at five different levels. There were no significant differences in the water-holding capacity, viscosity and flow behavior of the sunsik, presumably due to the non-hygroscopic nature of sucralose. Of the five sunsik samples, the one with the highest level of sucralose was preferred in terms of sweetness, but not for overall acceptance. This difference could be attributed to taste interactions within sunsik such as taste-offset or suppression. A sensory test revealed that US residents tended to prefer a higher intensity of sweetness than Koreans. Conclusion: This study demonstrated that sunsik added with sucralose could be potentially developed as a ready-to-eat food for US residents that is easy to prepare and has health benefits.
Key Words
sunsik, ready-to-eat, perception survey, sucralose, US resident
Quality Properties, Retarding Retrogradation Effect and Antioxidant Activities of Garaedduk with Freekeh 프리카 분말을 첨가한 가래떡의 품질특성, 노화 억제 및 항산화 특성
김시연 Si Yeon Kim , 오현빈 Hyunbin O , 이휘림 Phyrim Lee , 김영순 Young-soon Kim
Quality Properties, Retarding Retrogradation Effect and Antioxidant Activities of Garaedduk with Freekeh 프리카 분말을 첨가한 가래떡의 품질특성, 노화 억제 및 항산화 특성
김시연 Si Yeon Kim , 오현빈 Hyunbin O , 이휘림 Phyrim Lee , 김영순 Young-soon Kim
DOI:10.9724/kfcs.2018.34.5.493
Abstract
Purpose: The traditional functional food Freekeh, which is immature green wheat, has a high amount of dietary fiber, fructooligosaccharides and minerals, as well as a small amount of vitamin A, B1, B2, C, and E. This study was conducted to analyze the quality properties, retarding retrogradation effect, antioxidant activities and sensory properties of Garaedduk and to determine the optimal proportion of Freekeh for use in the Korean traditional food, Garaedduk. Methods: Five different samples were made with different ratios of Freekeh (0%, 5%, 10%, 15%, 20%). Results: The moisture content of the 20% sample was highest (51.41%), while that of the 0% sample was lowest (46.69%). The L-value of samples also decreased significantly (p<0.05). In contrast, the a-value and ΔE of samples increased significantly as the amount of Freekeh powder increased (p<0.05). The b-value of Freekeh powder added Garaedduk samples increased significantly compared to the 0% sample (p<0.05), whereas the hardness, chewiness, adhesiveness of Freekeh powder added Garaedduk samples decreased significantly when compared to the 0% sample (p<0.05). Gumminess also decreased compared to the 0% sample (p<0.05); however, there were no significant differences in springiness or cohesiveness among samples (p<0.05). Evaluation of the retarding retrogradation effects and sensory properties revealed that they were highest in the 5% sample. In terms of total phenol and flavonoid content of Garaedduk, Freekeh had a higher phenol and flavonoid content than rice and slightly increased as Freekeh was added (p<0.05). Conclusion: Adding 5-10% Freekeh powder is most desirable to improve the quality characteristics and retard retrogradation of Garaedduk.
Quality Characteristics of Chalddukpie Prepared with Different Levels of Defatted Mealworm Powder 탈지 밀웜 분말 첨가량을 달리하여 제조한 찰떡파이의 품질특성
정유정 You Jeong Jeong , 한명륜 Myung Ryun Han , 김애정 Ae Jung Kim
DOI:10.9724/kfcs.2018.34.5.504
Abstract
Purpose: This study was performed to develop Chalddukpies prepared with different levels (0, 10, 20, 30, and 40 g) of defatted mealworm powder and to evaluate their characteristics. Methods: We assessed of color values, mechanical properties, general compositions, and branched amino acids of Chalddukpies with different levels of defatted mealworm powder. Results: In case of color values, the lightness (L) and yellowness (b) decreased as the amount of defatted mealworm powder increased, while the redness (a) increased, relatively. In case of mechanical properties, the hardness, chewiness and gumminess were significantly increased according to increased amounts of defatted mealworm powder, but springiness and cohesiveness showed no significant differences. In case of sensory evaluation, preference of Chalddukpie prepared with 20 g defatted mealworm powder (MC20) was higher to compared with other Chalddukpie samples. Additionally, the moisture and carbohydrate contents of MC20 were decreased, while crude protein and some mineral contents (Ca, Mg, and K) were higher than those of the control. The contents of branched amino acids (valine, leucine, and isoleucine) of MC20 were higher than those of the control. Conclusion: These results indicate MC20 could be a fortified protein snack rich in branched amino acids such valine, leucine, and isoleucine.
Purpose: Enzyme as Celluclast 1.5L, which degrades cell wall materials of wheat germ, was applied to stabilized wheat germ to increase the antioxidant activity. Methods: Total phenolic compounds (TPC), total flavonoid contents (TFC) and α-tocopherol contents were measured from the enzyme-treated wheat germ and antioxidant activity was confirmed by the ABTS and DPPH radical scavenging capability. Results: TPC and TFC increased sharply at 6 h after enzyme treatment but did not change significantly from 12 to 24 h. After 30 h, TPC and TFC increased by 4.3 and 3.0 times, respectively, relative to the untreated sample. When the antioxidant activity was compared with ABTS and DPPH radical scavenging capacity, it decreased at the beginning of enzyme treatment, but increased after 30 h of enzyme treatment and 30 h of treatment with Celluclast 1.5L to improve antioxidant activity. Conclusion: From the above results, it is suggested that TPC and TFC should be increased by enzyme treatment of wheat germ, but antioxidant activity should be improved after 30 h-treatment.
Inhibitory Effects of Crude Fucoidan Extract from Hizikia fusiformis against Norovirus Causing Foodborne Disease 톳 푸코이단 추출물의 식중독 노로바이러스 저해활성
김효진 Hyojin Kim , 정미숙 Mi Sook Chung
DOI:10.9724/kfcs.2018.34.5.519
Abstract
Purpose: Human norovirus is the leading cause of outbreaks of foodborne viral disease. In this study, the inhibition of foodborne viral surrogates, murine norovirus-1 (MNV) and feline calicivirus F-9 (FCV), by fucoidan extract of Hizikia fusiformis were examined based on binding of the P domain of human norovirus (HuNoV) GII.4 and GII.17 to A- and O-type saliva. Methods: The inhibitory effects of fucoidan extract of H. fusiformis against foodborne viral surrogates were investigated using time-of-addition plaque assays. The ability of fucoidan extract to block the P domains of HuNoV GII.4 and GII.17 binding to A- and O-type saliva was determined by enzyme-linked immunosorbent assay. Results: Inhibitory effects were observed upon pre-treatment with the virus and co-treatment with the fucoidan extract in a dose-dependent manner. The fucoidan extract was able to block P domains of HuNoV GII.4 and GII.17 from binding to A-type saliva and O-type saliva in a dose-dependent manner. Conclusion: H. fusiformismay be developed as an anti-norovirus food material for prevention of foodborne viral disease.
Key Words
norovirus, Hizikia fusiformis, P domain, inhibitory effect
Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidative Stability of Soybean Oil-in-Water Emulsion 삼나물-페퍼민트 혼합물의 첨가 농도가 물속 콩기름 에멀션의 소비자 기호도와 지방질 산화안정성에 미치는 영향
Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidative Stability of Soybean Oil-in-Water Emulsion 삼나물-페퍼민트 혼합물의 첨가 농도가 물속 콩기름 에멀션의 소비자 기호도와 지방질 산화안정성에 미치는 영향
이경애 Kyong-ae Lee , 최은옥 Eunok Choe
DOI:10.9724/kfcs.2018.34.5.527
Abstract
Purpose: Consumer acceptance and lipid oxidative stability of soybean oil-in-water emulsions with added samnamul (Aruncus dioicus)-peppermint (Mentha × piperita) mixture were investigated. Methods: The emulsions basically consisted of refined, bleached, and deodorized soybean oil (40 g) and citrate buffer (60 g, pH 4.0) with samnamul-peppermint extract mixture (1:1, w/w) added at 0, 400, 800, or 1,200 mg/kg that were stored at 25 °C under light (2,600 lux) for 4 days. Consumer acceptance of color, taste, smell, mouthfeel, and overall liking of emulsions was evaluated with 100 panels, and lipid oxidation was evaluated based on the peroxide and p-anisidine values. Results: Consumer acceptance of the color, taste, mouthfeel, and overall liking of the emulsion improved in response to addition of the samnamul-peppermint extract mixture; however, there was no significant difference in acceptance among emulsions amended with 400, 800, and 1,200 mg/kg (p>0.05). The degree of lipid oxidation was higher in emulsions containing the added samnamul-peppermint extract mixture, and there was an increasing tendency as the amount added increased. However, there was no significant effect (p>0.05) on the rates of lipid oxidation. Conclusion: The optimum level of samnamul-peppermint extract mixture for an oxidation-stable and consumer acceptable soybean oil-in-water emulsion was 400 to 800 mg/kg based on consumer acceptance and lipid oxidative stability.
Mediating Effects of Social Connectedness on the Relationship between Sustainability Management and Brand Loyalty at Coffee Specialty Shops 커피전문점의 지속가능경영과 브랜드 충성도 관계에서 사회적 연결감의 매개효과
Mediating Effects of Social Connectedness on the Relationship between Sustainability Management and Brand Loyalty at Coffee Specialty Shops 커피전문점의 지속가능경영과 브랜드 충성도 관계에서 사회적 연결감의 매개효과
이나영 Na-young Yi
DOI:10.9724/kfcs.2018.34.5.533
Abstract
Purpose: The purposes of this study were to investigate the effects of sustainability management on brand loyalty as well as the mediating effects of social connectedness on the relationship between sustainability management and brand loyalty at coffee specialty shops. Methods: An online survey of 328 customers in Seoul who use coffee shops at least once a month was conducted. Data were analyzed using SPSS Windows. Sustainability management activities were measured in three categories: economic, social and environmental responsibility. Results: Of the 328 subjects, 48.8% were male, 33.2% were in their 20s, 32.6% in their 30s, and 34.1% in their 40s. The results confirm that economic, social, and environmental responsibility had favorable effects on social connectedness and brand loyalty. Further, connectedness had a significant positive influence on brand loyalty. Conclusion: Analysis of the mediating role revealed the effects of sustainability management on brand loyalty was partially mediated by social connectedness.
Key Words
sustainability management, social connectedness, brand loyalty, coffee specialty shop
