Quality Characteristics of Black Rice Sulgiddeok with Black Garlic Powder 흑마늘 분말을 첨가한 흑미 설기떡의 품질특성
두화진 Hwa Jin Doo , 김재용 Jae Yong Shim
26(6) 677-684, 2010
Title
Quality Characteristics of Black Rice Sulgiddeok with Black Garlic Powder 흑마늘 분말을 첨가한 흑미 설기떡의 품질특성
두화진 Hwa Jin Doo , 김재용 Jae Yong Shim
DOI:
Abstract
The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BIG) helped to improve the quality. In accordance with the afore-mentioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.
Key Words
Black garlic, black rice, Sulgiddeok, RVA, SEM
Study of Elementary and Middle School Students` Consumption of Foods Cooked at High Heat 초등학생과 중학생의 고온가열조리식품 섭취실태조사 연구
이준경 Joon Kyoung Lee , 윤기선 Ki Sun Yoon
26(6) 685-698, 2010
Title
Study of Elementary and Middle School Students` Consumption of Foods Cooked at High Heat 초등학생과 중학생의 고온가열조리식품 섭취실태조사 연구
이준경 Joon Kyoung Lee , 윤기선 Ki Sun Yoon
DOI:
Abstract
Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students` consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order. Fried chicken(7.50kg)>Samgeybsal(6.57kg)>Broiled pork ribs(4.l8kg)>Broiled fish(4.12kg)>Bulgogi(3.31kg)>Fried dish(3.18kg)>Pork cuttlet(3.17kg)>Jeyuk-bockeum(3.13kg)>Charcoal-broiled beef ribs(2.74kg)>Roasted whole chicken(2.05kg)>Dackochi(l.87kg)>Tangsuyuk(1.87kg)>Fried fish(1.83kg)>Hamburger patties(l.21kg)>Fried potato(1.01kg)>Barbecue(0.95kg)>Doughnut(0.80kg)>Corn dog(0.66kg)>Croquette(0.51kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.
Key Words
Acrolein, elementary and middle school students, high heat-cooked foods, food intake and frequency
Development and Operation of Seasonal Recipe for Prevention and Management of Atopic Dermatitis Using Atop Food Blog 아톱 푸드 블로그를 이용한 아토피피부염 예방과 관리를 위한 계절별 조리법 개발과 운영
김성애 Seong Ai Kim , 김정현 Jung Hyun Kim , 최화정 Hwa Jung Choi , 강석아 Soeck Ah Kang
26(6) 699-706, 2010
Title
Development and Operation of Seasonal Recipe for Prevention and Management of Atopic Dermatitis Using Atop Food Blog 아톱 푸드 블로그를 이용한 아토피피부염 예방과 관리를 위한 계절별 조리법 개발과 운영
김성애 Seong Ai Kim , 김정현 Jung Hyun Kim , 최화정 Hwa Jung Choi , 강석아 Soeck Ah Kang
DOI:
Abstract
Since atopic dermatitis requires continuous care, the role of a patient`s parents is important. However, the majority of parents cause even more serious situations by limiting allergy-inducing foods too much, causing an imbalance in nutri-tion and decline in immunity. Therefore, educating parents systematically and repeatedly via personal computer or smart phone could help to prevent and manage atopic dermatitis. In this study, 126 recipes of 4 seasons were developed for the parents of atophy students by using food with least chemical additives. After developing these recipes, a blog named “Atop” meaning “atophy stop” was made with these recipes and cooking step photos. In this blog, the visitors who used these recipes showed improvement responses of atopic dermatitis management. The results of this study show that further nutrition education programs such as this blog should be developed continuously and an effective evaluation tool must be also developed for the further prevention and management of atopic dermatitis.
Key Words
Atopic dermatitis, recipe development, atop food blog, chemical additives
Optimization of Germinated Brown Rice Cookie with Added Spinach Powder 시금치 가루를 첨가한 발아현미쿠키의 최적화
이희정 Hee Jeong Lee , 주나미 Na Mi Joo
26(6) 707-716, 2010
Title
Optimization of Germinated Brown Rice Cookie with Added Spinach Powder 시금치 가루를 첨가한 발아현미쿠키의 최적화
이희정 Hee Jeong Lee , 주나미 Na Mi Joo
DOI:
Abstract
Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points. including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3g, sugar 35.5g butter 54.4g.
The congruity between Brand Personality and Customer-perceived Self-Image in a Family Restaurant 패밀리레스토랑의 브랜드개성과 고객이 인식하는 자아이미지의 일치성에 관한 연구
윤혜현 Hye Hyun Yoon , 정효선 Hyo Sun Jung
26(6) 717-726, 2010
Title
The congruity between Brand Personality and Customer-perceived Self-Image in a Family Restaurant 패밀리레스토랑의 브랜드개성과 고객이 인식하는 자아이미지의 일치성에 관한 연구
윤혜현 Hye Hyun Yoon , 정효선 Hyo Sun Jung
DOI:
Abstract
The purpose of this study was to measure customers` perception of brand personality and self-image of family restaurants and compare the congruity between brand personality and customer-perceived self-image according to customers` general characteristics. Self-administered questionnaires were completed by 377 customers, and data were analyzed by frequency, chi-square. paired samples t-test, factor, reliability, cluster, and discriminant analyses. Results of the study were as follows: factor analysis of brand personality and customer-perceived self-image as 5 factors, i.e., sincerity(10 variables), excitement(8 variables), competence(7 variables), sophistication (6 variables), and ruggedness(5 variables). As a result, the averages of brand personality and self-image of family restaurants were 2.93±0.39 and 3.24±0.52, respectively. Cluster analysis divided subjects into two groups according to congruity between brand personality and customer-perceived self-image of family restaurants: congruity group and incongruity group. The two groups were differed from one another in general characteristics. Limitations and future research directions are also discussed.
Key Words
Brand personality, self-image, congruity, family restaurant, customer
The Properties of Rice Flours Prepared by Dry and Wet milling Method 건식과 습식 제분조건에 따른 멥쌀가루의 특성
김은미 Enn Mi Kim
26(6) 727-736, 2010
Title
The Properties of Rice Flours Prepared by Dry and Wet milling Method 건식과 습식 제분조건에 따른 멥쌀가루의 특성
김은미 Enn Mi Kim
DOI:
Abstract
The purpose of this research was to compare the physicochemical compositions and morphological properties of five varieties of rice flours (RR, ROD, RSGD, RWDG, RWGD). RR was raw milled rice without washing, ROD was raw rice flour without soaking, RSGD was raw milled rice flour with 0 hr of soaking, RWDG was raw rice flour with 8 hr of soaking and grinding after drying, and RWGD was raw rice flour with 8hr of soaking and drying after grinding. The protein and lipid contents of wet milling rice flour (RSGD, RWDG, RWGD) were significantly lower than those of dry milling rice flour (RR, RGD). L and a values were significantly increased in wet milling rice flour, and b value was significantly increased in dry milling rice flour. Scanning electron microscopy (SEM) showed that RWDG and RWGD were distributed as separated fine particles in rice flours. The WBC of RWDG and RWGD were higher than those of other rice flours. Solubility was significantly increased according to the temperature, and swelling power of RWDG was higher than that of other rice flours at 50 and 60℃. Using RVA, the initial pasting temperature and setback of RWDG were lower and the peak viscosities of RSGD and RWDG were higher than those of other rice flours. Using a mixo-graph, peak times were not significantly different among the groups, wheras peak heights were significantly decreased in RSGD. RWDG, and RWGD. The peak width of RWGD was lower than those of other rice flours. Based on these findings, RWDG flour was less damaged, and had a lower setback and pasting temperature, which makes it an appropriate rice flour for commercial mass production.
Key Words
Rice flour, dry-milling, wet-milling, physicochemical properties, SEM, RVA, mixograph
Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder 흑마늘 추출 분말을 첨가한 기능성 머핀의 품질특성
성낙주 Nak Ju Sung , 김성현 Sung Hyun Kim , 신정혜 Jung Hye Shin , 강민정 Min Jung Kang , 양승미 Seung Mi Yang
26(6) 737-744, 2010
Title
Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder 흑마늘 추출 분말을 첨가한 기능성 머핀의 품질특성
성낙주 Nak Ju Sung , 김성현 Sung Hyun Kim , 신정혜 Jung Hye Shin , 강민정 Min Jung Kang , 양승미 Seung Mi Yang
DOI:
Abstract
This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract powder that was stored for 9 days at room temperature. Black garlic extract powder was added to the muffin batter at concentrations of 0, 1, 4, 8, and 12%. Specific gravities of muffin batters increased as black garlic extract powder increased, whereas, height and specific volume of the muffins decreased. For the color of muffin crust and crumb, lightness decreased as the level of garlic extract powder increased, whereas redness and yellowness increased. For sensory evaluation, the color, flavor, softness, and chewiness of the muffins containing 1% black garlic extract powder were superior compared to those of other samples. Scores for taste and overall acceptability were the highest in muffin containing 4% black garlic extract powder. The antioxidant activity of muffins measured by DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay increased as the level of black garlic extract powder increased. Further, the TBARS(thiobarbutric acid reactive substance) content of the muffins containing various levels of black garlic extract powder was lower than that of control.
Key Words
Muffin, black garlic extract powder, antioxidant activity, quality characteristics
Utilization and Recognition of Jeungpyun and Preference for Jeungpyun Containing Different Kinds of Makgeoilli 증편의 이용현황과 인지도 및 막걸리 종류를 달리한 증편의 기호도 및 구매도
박금순 Geum Soon Park , 이계순 Gae Soon Lee , 김귀순 Gui Sun Kim
26(6) 745-752, 2010
Title
Utilization and Recognition of Jeungpyun and Preference for Jeungpyun Containing Different Kinds of Makgeoilli 증편의 이용현황과 인지도 및 막걸리 종류를 달리한 증편의 기호도 및 구매도
박금순 Geum Soon Park , 이계순 Gae Soon Lee , 김귀순 Gui Sun Kim
DOI:
Abstract
The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20-30` was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned `good taste and texture` as the top reason for eating jeungpyun, and `different food and bad flavor` was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: fundamental factor and external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.
Key Words
Jeungpyun, preference, recognition
Development of Value-Added Seasoning Products with Korean Chile Peppers(Capsicum annuum L.) for Grilled Beef and Their Sensory Evaluation 국내산 고추를 이용한 육류용 고추분말 복합조미료 개발 및 관능특성 평가
황인경 In Kyeong Hwang , 김민경 Min Kyoung Kim , 박재복 Jae Bok Park , 유경미 Kyung Mi Yoo , 이슬 Seul Lee
26(6) 753-760, 2010
Title
Development of Value-Added Seasoning Products with Korean Chile Peppers(Capsicum annuum L.) for Grilled Beef and Their Sensory Evaluation 국내산 고추를 이용한 육류용 고추분말 복합조미료 개발 및 관능특성 평가
황인경 In Kyeong Hwang , 김민경 Min Kyoung Kim , 박재복 Jae Bok Park , 유경미 Kyung Mi Yoo , 이슬 Seul Lee
DOI:
Abstract
The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang`s chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100g), vitamin C (290.33mg/l00g), ASTA color value (149.37), and capsaicinoids (4.06mg/l00g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%), This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).
Key Words
Korean chili pepper, mixed, seasoning, sensory evaluation
Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate 매실농축액을 첨가한 설기떡의 품질특성
김재환 Jae Hwan Kim , 정순영 Soon Young Jeong , 임정희 Jeom Hee Lim
26(6) 761-771, 2010
Title
Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate 매실농축액을 첨가한 설기떡의 품질특성
김재환 Jae Hwan Kim , 정순영 Soon Young Jeong , 임정희 Jeom Hee Lim
DOI:
Abstract
The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate to rice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%, 8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was 764.58±5.3g/cm2. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of 633.44±13.0g/cm2, 617.64±16.2g/cm2, 585.31±27.5g/cm2, and 350.98±10.2g/cm2, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.
Key Words
Sulgidduk, Maesil(Prunus Mume) concentrate, gumminess and cohesiveness
Quality Characteristics of Rice Noodles with Added Allium victorialis Powder 산마늘 분말을 첨가한 쌀국수의 품질특성
김지영 Ji Young Kim , 박금순 Geum Soon Park
26(6) 772-780, 2010
Title
Quality Characteristics of Rice Noodles with Added Allium victorialis Powder 산마늘 분말을 첨가한 쌀국수의 품질특성
김지영 Ji Young Kim , 박금순 Geum Soon Park
DOI:
Abstract
This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1,3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1,3% Allium victorialis rice noodles compared to control.: 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1.3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium, victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.
Assessment of Food Sanitation Knowledge and Performance of Food Service Workers in School Food Service Operations Implementing HACCP HACCP 적용 학교 급식소 조리원의 위생지식과 위생관리 수행도 분석
배현주 Hyun Joo Bae , 장혜원 Hew Won Chang
26(6) 781-790, 2010
Title
Assessment of Food Sanitation Knowledge and Performance of Food Service Workers in School Food Service Operations Implementing HACCP HACCP 적용 학교 급식소 조리원의 위생지식과 위생관리 수행도 분석
배현주 Hyun Joo Bae , 장혜원 Hew Won Chang
DOI:
Abstract
The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.0l), number of certificates (p<0.0l), and whether food service workers is students` parents or not (p<0.0l). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students` parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.
Key Words
School food service, food service workers, food sanitation knowledge, performance
Study on Breakfast Habits of Workers and College Students in Gyeongnam Area 경남 일부 지역 직장인과 대학생의 아침식사 식습관에 대한 연구
김정진 Jung Jin Kim , 정효숙 Hyo Sook Cheong
26(6) 791-803, 2010
Title
Study on Breakfast Habits of Workers and College Students in Gyeongnam Area 경남 일부 지역 직장인과 대학생의 아침식사 식습관에 대한 연구
김정진 Jung Jin Kim , 정효숙 Hyo Sook Cheong
DOI:
Abstract
This study was conducted to investigate and compare the breakfast habits of workers (189 males and 182 females) and college students (217 males and 225 females) living in Gyeongnam (Masan, Jinhae, Changwon) based upon gender in each group. Most college students were in their twenties and not married while workers were in their twenties, thirties, and forties. Age distribution was even and 58.0% of them were married. Exactly 77% of the subjects were middle class, and 35.1% answered that their monthly allowances were less than 200,000 won. Exactly 36.5% of the subjects had breakfast regularly, and workers had breakfast more regularly than college students (p<.05). Subjects chose lack of time as their biggest reason for skipping breakfast (41.7%), and workers better understood that having breakfast is important (p<.001). Exactly 62.7% of the subjects displayed symptoms of skipping breakfast, with college students more frequently susceptible than workers (p<.00l). Subjects` most frequent symptom was decreased concentration (40.6%). Exactly 67.0% of the subjects ate bap, guk, and mitbanchan as breakfast; the ratio was higher for college students` compared to workers and female students compared to male students. When preparing breakfast, 35.3% of the subjects considered digestible food first. Exactly 54.7% of the subjects preferred bap for breakfast, and college students preferred it more than the workers. Subjects ate kimbap the most when eating breakfast outside of the home; 62.1% of them emphasized convenience and 36.7% answered 2,100-3,000 won is proper price.
Key Words
Breakfast habit workers, college students, Gyeongnam Area
Changes in Glucosinolate Component Content in Urine after Ingestion of Fresh and Cooked Broccoli 신선한 브로콜리와 조리된 브로콜리 섭취 후 소변으로 배설되는 Glucosinolates 대사물질의 함량 변화
황은선 Eun Sun Hwang
26(6) 804-810, 2010
Title
Changes in Glucosinolate Component Content in Urine after Ingestion of Fresh and Cooked Broccoli 신선한 브로콜리와 조리된 브로콜리 섭취 후 소변으로 배설되는 Glucosinolates 대사물질의 함량 변화
황은선 Eun Sun Hwang
DOI:
Abstract
Sulforphane (SF) is a family of biologically active compound that is distributed widely in broccoli. Although studies in rodents have shown that these compounds are effective and versatile inhibitors of tumorigenesis, the role of dietary SF in protection against human cancers remains to be established. The objective of this study was to explore the quantitative relationship between the dietary intake of cruciferous vegetables and urinaiy excretion of SF. The effects of dietary broccoli on the body`s ability to detoxify were studied in six male subjects between the ages of 22-30 years. Study included administering a glucosinolate-free diet for 8 days (control period). The broccoli diet was further subdivided into two periods; 250g broccoli was fed per day during the first three days and 500g broccoli was fed per day during the latter three days. After an 8-day washout period, a second experiment was conducted. The same protocol was used with the exception that uncooked broccoli was consumed. Urinary SF mercapturate was measured to determine the bioavailability of broccoli. The linear trend for mercapturate excretion was dose-dependent, resulting in 3.8-and 1.9-fold increase by the third and six days, respectively, compared to the control. Lower amount of SF-NAC conjugate was detected in cooked broccoli compared to fresh broccoli suggesting cooking may have caused a significant loss in glucosinolates in cruciferous vegetables. Therefore, SF can be used as a biomarker for intake of cruciferous vegetables.
Development of Restaurant Assessment Questionnaire for Application of Concept of Green Growth 녹색성장 개념을 적용한 음식점 평가지 개발
김건희 Gun Hee Kim , 정은경 Eun Kyung Jung , 박기환 Ki Hwan Park , 이애랑 Ae Rang Lee , 주나미 Na Mi Joo , 이화정 Hwa Jung Lee , 유경미 Kyung Mi Yoo , 유정민 Jung Min Ryu
26(6) 811-820, 2010
Title
Development of Restaurant Assessment Questionnaire for Application of Concept of Green Growth 녹색성장 개념을 적용한 음식점 평가지 개발
김건희 Gun Hee Kim , 정은경 Eun Kyung Jung , 박기환 Ki Hwan Park , 이애랑 Ae Rang Lee , 주나미 Na Mi Joo , 이화정 Hwa Jung Lee , 유경미 Kyung Mi Yoo , 유정민 Jung Min Ryu
DOI:
Abstract
The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).
Key Words
Good restaurant, green safety, food waste, restaurant style
Quality characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder 천년초 열매 분말을 첨가하여 제조한 생면의 품질특성과 저장성
정복미 Bok Mi Jung
26(6) 821-830, 2010
Title
Quality characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder 천년초 열매 분말을 첨가하여 제조한 생면의 품질특성과 저장성
정복미 Bok Mi Jung
DOI:
Abstract
This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1.3. and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34-36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter`s color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at 5℃. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.
Quality Characteristics of Wet Noodles Added with Freeze-dried Maesangi Powder 동결건조 매생이 분말 첨가량에 따른 생면의 품질특성
박진희 Jin Hee Park , 유승석 Seung Seok Yoo , 고승혜 Seong Hye Ko
26(6) 831-839, 2010
Title
Quality Characteristics of Wet Noodles Added with Freeze-dried Maesangi Powder 동결건조 매생이 분말 첨가량에 따른 생면의 품질특성
박진희 Jin Hee Park , 유승석 Seung Seok Yoo , 고승혜 Seong Hye Ko
DOI:
Abstract
The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurment of the changes in total viable cells during storage at 5℃ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.
Effects of Storage Conditions on Essential Oil of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk) 저장조건에 따른 싸주아리쑥 정유의 휘발성 성분 변화
정미숙 Mi Sook Chung
26(6) 840-847, 2010
Title
Effects of Storage Conditions on Essential Oil of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk) 저장조건에 따른 싸주아리쑥 정유의 휘발성 성분 변화
정미숙 Mi Sook Chung
DOI:
Abstract
In this study, we identified the volatile compounds of Artemisia princeps Pampan. Cv. Ssajuari (ssajuarissuk) essential oils and analyzed changes in the contents of volatile compounds under four different storage conditions, such as exposure to air at 20℃ and 40℃. Sixty-five volatile compounds consisting of 6 monoterpene hydrocarbons, 23 oxygenated monoterpenes, 16 sesquiterpene hydrocarbons, 6 oxygenated sesquiterpenes, I diterpene, 6 benzene derivatives, and 7 non-isoprenoid compounds were identified on the basis of their mass spectra characteristics and retention indices from original ssajuarissuk essential oils. Identified compounds constituted 90.56% of the total peak area. Bomeol (l0.29%) was the most abundant compound in the original ssajuarissuk essential oils, followed by 1.8-cineole (9.06%), viridiflorol (8.99%), spathulenol (8.73%), a-thujone (5.28%), and camphor (4.39%). After six months storage at 40℃ with the cap opened for 3 min everyday, the total amount of volatile compounds in essential oil as determined by the percentage peak area decreased by 84.93%. The total levels of cis-sabinene hydrate, camphor. 4-terpincol, humulene oxide, β-caryophyllene oxide, and caryophyllene alcohol increased significantly. For ssajuarissuk essential oils stored under experimental conditions, changes in the contents of volatile compounds in essential oils were accelerated by temperature and contact with the atmosphere.
Antibacterial Activity of Ethanol Extract and Fraction of Sasa borealis 조릿대 Ethanol 추출물 및 분획물의 항균 효과
김건희 Gun Hee Kim , 장미란 Mi Ran Jang , 이다움 Dau Hm Lee
26(6) 848-852, 2010
Title
Antibacterial Activity of Ethanol Extract and Fraction of Sasa borealis 조릿대 Ethanol 추출물 및 분획물의 항균 효과
김건희 Gun Hee Kim , 장미란 Mi Ran Jang , 이다움 Dau Hm Lee
DOI:
Abstract
This study investigated the antibacterial activities of extracts and fractions of Sasa borealis against eight bacteria (Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Psedomonas aerginosa, Salmonella cholera esuis, Serratia marcescens and Vibrio vulnificus) by broth dilution assay. Using survival curves, the kinetics of bacterial inactivation upon exposure to the extracts and fractions were followed for 24 h. In this same manner, MIC (minimum inhibitory concentration) values were determined by broth microdilution assay and then confirmed to be the extract concentrations that inhibited bacterial growth. Sasa borealis extracts showed antibacterial activities against all tested bacteria. In particular, all tested fractions of Sasa borealis had stronger activities than 70% ethanol extract. MIC of Sasa borealis extract was determined to be 5 mg/ml against Salmonella choleraesuis. All fractions of Sasa borealis extract had extremely strong antibacterial activities. MIC of fractions were determined to be 0.03~2.5 mg/ml. These results suggest that the extracts and fractions of Sasa borealis effectively inhibited bacterial growth and thus are useful as natural antibacterial agents.
Key Words
Sasa borealis, antibacterial activity, survival curves, minimum inhibitory concentration(MIC)
Quality Characteristics of Garaetteok with Different Ratios of Non-Glutinous Germinated Brown Rice Flour 멥쌀 비율에 따른 발아현미 가래떡의 품질특성
김명희 Myung Hee Kim , 신동선 Dong Sun Shin , 박혜영 Hye Young Park , 한귀정 Gwi Jung Han
26(6) 853-859, 2010
Title
Quality Characteristics of Garaetteok with Different Ratios of Non-Glutinous Germinated Brown Rice Flour 멥쌀 비율에 따른 발아현미 가래떡의 품질특성
김명희 Myung Hee Kim , 신동선 Dong Sun Shin , 박혜영 Hye Young Park , 한귀정 Gwi Jung Han
DOI:
Abstract
This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness. and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaerteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics us well as and delayed the retrogradation.
Key Words
Germinated Brown rice, GBR, garaetteok, retrogradation
Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder 클로렐라 분말을 첨가한 옐로우 레이어 케이크의 품질 특성
김기주 Ki Ju Kim , 정현채 Hyun Chae Chung
26(6) 860-865, 2010
Title
Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder 클로렐라 분말을 첨가한 옐로우 레이어 케이크의 품질 특성
김기주 Ki Ju Kim , 정현채 Hyun Chae Chung
DOI:
Abstract
This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.
Key Words
Chlorella, batter type of cake, yellow Layer cake
Antioxidant Activities and Quality Characteristics of Black Carlic Jam Containing Maltitol Substituted for Sucrose 말티톨 첨가 흑마늘잼의 이화학적 특성 및 한산화성
김미리 Mee Ree Kim , 이지연 Ji Yeon Lee , 김효진 Hyo Jin Kim , 김혜란 Hye Ran Kim , 김민희 Min Hee Kim , 김민지 Min Ji Kim , 유보람 Bo Ram You , 양기현 Ki Hyun Yang
26(6) 866-871, 2010
Title
Antioxidant Activities and Quality Characteristics of Black Carlic Jam Containing Maltitol Substituted for Sucrose 말티톨 첨가 흑마늘잼의 이화학적 특성 및 한산화성
김미리 Mee Ree Kim , 이지연 Ji Yeon Lee , 김효진 Hyo Jin Kim , 김혜란 Hye Ran Kim , 김민희 Min Hee Kim , 김민지 Min Ji Kim , 유보람 Bo Ram You , 양기현 Ki Hyun Yang
DOI:
Abstract
The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 °Brix. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MIS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest IC50 values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.
Key Words
Black garlic, jam, maltitol, antioxidant
Influences of Roasted or Non-roasted Brown Rice Addition on the Nutritional and Sensory Properties and Oxidative Stability of Sunsik, Korean Heated Cereal Powder 현미의 볶음 처리 유무와 첨가량이 선식의 영양적 관능적 특성 및 산화안정성에 미치는 영향
이병용 Byung Yong Lee , 오진환 Jin Hwan O , 김미현 Mi Hyun Kim , 장기효 Ki Hyo Jang , 이재철 Jae Cheol Lee , 서정희 Jeong Hee Surh
26(6) 872-886, 2010
Title
Influences of Roasted or Non-roasted Brown Rice Addition on the Nutritional and Sensory Properties and Oxidative Stability of Sunsik, Korean Heated Cereal Powder 현미의 볶음 처리 유무와 첨가량이 선식의 영양적 관능적 특성 및 산화안정성에 미치는 영향
이병용 Byung Yong Lee , 오진환 Jin Hwan O , 김미현 Mi Hyun Kim , 장기효 Ki Hyo Jang , 이재철 Jae Cheol Lee , 서정희 Jeong Hee Surh
DOI:
Abstract
Six kinds of sunsik containing different contents of brown rice(BR; 20, 30, and 50%) were prepared and subjected to various processing conditions(with or without roasting at 200°C for 20 min e.g., designated as RBR5O or BR5O) to assess their functionality as ready-to-eat foods. They were also assessed for their nutritional and sensory properties and oxidative stability. Dietary fiber contents were proportionate to the levels of added BR. Protein was highest in RBR5O (p<0.001), which also had the highest amounts of free and structural amino acids. The amount of free amino acids tended to increase with roasting, although most amino acids were present in structural form. Oleic acid and linoleic acid were the predominant fatty acids in all prepared sunsik, and RBR5O presented noticeably higher peroxidability index due to its higher amount of linoleic acid(p<0.05). Nevertheless, RBR5O showed good oxidative stability; this phenomenon was observed in all sunsik with roasted BR but not in those with non-roasted BR It is implied that potential antioxidants might have been newly formed or converted from their precursors while BR was roasted. Roasting process also had an impact on the sensory properties of sunsik, e.g., sunsik with added roasted BR showed lower dissolution and darker color intensity compared to its counterpart sunsik.
Key Words
Sunsik, brown rice, roasting, oxidative stability
Quality Characteristics of Tofu Prepared with Spirulina 스피루리나 첨가 두부의 품질특성
이승희 Seung Hee Lee , 김미리 Mee Ree Kim , 김효진 Hyo Jin Kim , 이근종 Kun Jong Lee , 이지연 Jee Yeon Lee
26(6) 887-893, 2010
Title
Quality Characteristics of Tofu Prepared with Spirulina 스피루리나 첨가 두부의 품질특성
이승희 Seung Hee Lee , 김미리 Mee Ree Kim , 김효진 Hyo Jin Kim , 이근종 Kun Jong Lee , 이지연 Jee Yeon Lee
DOI:
Abstract
In this study, the quality characteristics of tofu prepared with added spirulina(0, 0.25, 0.5, 0.75, and 1%). As the concentration of spirulina increased, tofu yield decreased and the pH and turbidity increased. The Hunter L(lightness) and a(redness) values of tofu decreased as the amount of spirulina increased. Phycocyanin(C-phycocyanin, allophycocyanin and phycoerythrin) contents increased according to the spirulina amount. Moreover the antioxidant activity of tofu increased as the concentration of spirulina increased(IC50 values for control was 150.7 mg/g; 1% spirulina, 82.5 mg/g). Textural properties(TPA) for hardness, gumminess, and chewiness were higher in spirulina with added tofu, compared to those of control. Regarding the overall acceptability of sensory properties, spirulina with 0.5% added tofu had the highest scores among all treatments. From these results, it was suggested that the optimal amount of added spirulina was 0.5% for the preparation of high quality tofu.
