Anti Oralmicrobial Activity of Various Extracts from Parts of Lotus (Nelumbo nucifera) 구강위생균에 대한 연(Nulumbo nucifera)의 부위별,용매별 항균활성
이은수 Eun Soo Lee , 한영숙 Young Sook Han
27(1) 1-9, 2011
Title
Anti Oralmicrobial Activity of Various Extracts from Parts of Lotus (Nelumbo nucifera) 구강위생균에 대한 연(Nulumbo nucifera)의 부위별,용매별 항균활성
이은수 Eun Soo Lee , 한영숙 Young Sook Han
DOI:
Abstract
Anti oralmicrobial effects of Nulembo nucifera were determined against S.mutans, S.sobrinus S.sobrinus, F.nucleatum, and A.actinomycetemcomitans using paper disc method, minimum inhibitory concentrate (MICs). Extracts of lotus leaf showed the highest yield. MeOH extract is 21%, Chloroform fraction is 4.2%, ethylacetate fraction is 8.2%, water fraction is 19%. Different parts such as flower, leaf, seed and pod showed antimicrobial effects against S.mutans, with flower and seed extracts showing strong antimicrobial effect aganinst S.sobrinus KCCM11897. Leaf extract(1000pm concentration) showed over 50% inhibitory effect against S.mutans and S.sobrinus KCCM11897. Flower extract showed over 40% inhibitory effect against F.nucleatum and A.actinomycetemcomitans. MICs of flower extract against S.sobrinus KCCM11897,11898 and leaf extract against S,mutans, S.sobrinus KCCM11897 were 625 μg/ml, indicating Nulembo nucifera extract can exert antimicrobial activity even at low concentration. All extractes with heat at 120℃ had antimicrobial activity, which means that is a very stable substances. F.nucleatum and A.actinomycetemcomitans was stable against acid it had a trend that the more akali side was the lower acitivity.
Key Words
Lotus, Nulembo nucifera, Anti oralbacteria, cariogenic bacteria, periodental disease
Quality Characteristics of Frozen Brown-rice Jeung-pyun Dough Containing Different Amounts of Buckwheat Flour 메밀가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성
정상열 Sang Yeol Jeong , 박미정 Mi Jung Park , 이숙영 Sook Young Lee
27(1) 11-19, 2011
Title
Quality Characteristics of Frozen Brown-rice Jeung-pyun Dough Containing Different Amounts of Buckwheat Flour 메밀가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성
정상열 Sang Yeol Jeong , 박미정 Mi Jung Park , 이숙영 Sook Young Lee
DOI:
Abstract
In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at -18℃ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, 70.11℃, 78.21℃, and 84.05℃, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.
Importance-Performance Analysis about Sanitation Management Items Performed by School Foodservice Workers 학교급식소 조리종사원 담당 위생관리항목에 대한 중요도-수행도 분석
이혜연 Hye Yeon Lee , 장혜원 Hew Won Chang , 배현주 Hyun Joo Bae
27(1) 21-31, 2011
Title
Importance-Performance Analysis about Sanitation Management Items Performed by School Foodservice Workers 학교급식소 조리종사원 담당 위생관리항목에 대한 중요도-수행도 분석
이혜연 Hye Yeon Lee , 장혜원 Hew Won Chang , 배현주 Hyun Joo Bae
DOI:
Abstract
The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and foodservice workers regarding school foodservice sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 foodservice workers and 71 dietitians in Gyeongbuk province. All statistical analyses were conducted using the SAS package program (version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis (IPA). According to the performance analysis, there were significant differences between dietitians and foodservice workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the foodservice workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of foodservice workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.
Key Words
foodservice worker, school foodservice, sanitation management, importance-performance analysis, IPA
Effects of Brand Personality-self Image Congruence on Customer Satisfaction in Quick Service Restaurants: Moderating Effects of Band Identification 퀵서비스 레스토랑의 브랜드개성과 자아이미지 일치성이 고객만족도에 미치는 영향 :브랜드동일시의 조절효과를 중심으로
정효선 Hyo Sun Jung , 윤혜현 Hye Hyun Yoon
27(1) 33-42, 2011
Title
Effects of Brand Personality-self Image Congruence on Customer Satisfaction in Quick Service Restaurants: Moderating Effects of Band Identification 퀵서비스 레스토랑의 브랜드개성과 자아이미지 일치성이 고객만족도에 미치는 영향 :브랜드동일시의 조절효과를 중심으로
정효선 Hyo Sun Jung , 윤혜현 Hye Hyun Yoon
DOI:
Abstract
The purposes of this study were to understand the influence of brand personality-self image congruence in quick service restaurants on customer satisfaction and to empirically analyze whether or not customers` brand identification plays a moderating role between brand personality-self image congruence and customer satisfaction. Based on a total of 478 samples obtained from empirical research from June 10 to June 16, 2010, self-administered questionnaires were completed by patrons in a metropolitan area, and data were analyzed based on frequency, exploratory factor analysis, reliability analysis, correlation analysis, and hierarchical regression analysis. Results of the study were as follows: From the factor analysis of brand personality and self-image, 5 factors, i.e. sophistication (5 items), competence (5 items), likability (5 items), trendiness (5 items), and ruggedness (5 items) were extracted. The results show that trendiness (β=-0.151) among brand personality-self image congruence had a significant positive effect on customer satisfaction. Further, customers` brand identification (β=0.645) had a significant positive effect on customer satisfaction. In addition, the effect of brand personality-self image congruence (only, likability × brand identification; β=0.245) in quick service restaurants on customer satisfaction was found to be partially moderated by customers` brand identification. In other words, the findings show that customers wanted to identify with a specific brand because it provides a means to continue transactions with the brand if it corresponds with their self-image or if the overall image of the brand is favorable. Limitations and future research directions are also discussed.
Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job`s tears(Coixlachryma-jobi L.)chungukjang 율무 청국장 아몬드 쿠키의 항산화 활성과 품질 특성
이혜정 Hye Jeong Lee , 김성수 Sung Soo Kim , 한찬규 Chan Kyu Han , 오환희 Hwan Hee Oh , 김효정 Hyo Jung Kim , 이순우 Soon Woo Lee , 최유식 Yu Shick Choi , 최은영 Eun Young Choi , 김미경 Mi Kyung Kim , 김원모 Weon Mo Kim
27(1) 43-54, 2011
Title
Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job`s tears(Coixlachryma-jobi L.)chungukjang 율무 청국장 아몬드 쿠키의 항산화 활성과 품질 특성
이혜정 Hye Jeong Lee , 김성수 Sung Soo Kim , 한찬규 Chan Kyu Han , 오환희 Hwan Hee Oh , 김효정 Hyo Jung Kim , 이순우 Soon Woo Lee , 최유식 Yu Shick Choi , 최은영 Eun Young Choi , 김미경 Mi Kyung Kim , 김원모 Weon Mo Kim
DOI:
Abstract
Job`s tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15), of Job` tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job`s tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job`s tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job`s tears Chungkukjang powder, whereas the L values of the cookies decreased with the increasing Job`s tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job`s tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job`s tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.
Effects of UV-B Irradiation on the Physicochemical Characteristics of Oyster Mushrooms (Pleurotus ostreatus) 자외선 B파 조사가 느타리버섯의 이화학적 특성에 미치는 영향
이진실 Jin Sil Lee , 임정미 Jeong Mi Yim
27(1) 55-62, 2011
Title
Effects of UV-B Irradiation on the Physicochemical Characteristics of Oyster Mushrooms (Pleurotus ostreatus) 자외선 B파 조사가 느타리버섯의 이화학적 특성에 미치는 영향
이진실 Jin Sil Lee , 임정미 Jeong Mi Yim
DOI:
Abstract
The aim of this study was to investigate the effects of UV-B irradiation on the quality characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin D2 concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of 20 kJ/㎡ and 40 kJ/㎡, significantly increased the vitamin D2 concentrations from 0 ㎍/g dry weight (control) to 85.87 ㎍/g dw and 116.28 ㎍/g dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at 20 kJ/㎡ and 40 kJ/㎡ UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from 1.0×105 (control) to 9.4×103 and 1.9×104 at 20 kJ/㎡ and 40 kJ/㎡ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.
Quality Characteristics of Small Package Kimchi according to Packing Material and Storage Temperature 포장재와 저장온도에 따른 소포장 김치의 품질특성
박혜영 Hye Young Park , 안지아 Ji A Ahn , 서해정 Hae Jung Seo , 최혜선 Hye Sun Choi
27(1) 63-73, 2011
Title
Quality Characteristics of Small Package Kimchi according to Packing Material and Storage Temperature 포장재와 저장온도에 따른 소포장 김치의 품질특성
박혜영 Hye Young Park , 안지아 Ji A Ahn , 서해정 Hae Jung Seo , 최혜선 Hye Sun Choi
DOI:
Abstract
Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at 5℃ with time. The pH was initially 6.25, but decreased to 4.12∼4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at 5℃, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in L·b/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at 5℃, the volume was 243 mL, but storage at 20℃ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at 5℃ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at 5℃. However, due to small package Kimchi`s fast consumption system, the appropriate choice of packaging material must consider the product`s turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.
Key Words
Kimchi, packaging, quality changes, storage
Physicochemical Properties of Brown Sauce according to Drying Methods 건조방법에 따른 브라운소스의 품질 특성
이종필 Jong Phil Lee , 김동석 Dong Seok Kim , 최수근 Soo Keun Choi , 윤광섭 Kwnag Sup Youn , 정명훈 Myung Hoon Jung
27(1) 75-84, 2011
Title
Physicochemical Properties of Brown Sauce according to Drying Methods 건조방법에 따른 브라운소스의 품질 특성
이종필 Jong Phil Lee , 김동석 Dong Seok Kim , 최수근 Soo Keun Choi , 윤광섭 Kwnag Sup Youn , 정명훈 Myung Hoon Jung
DOI:
Abstract
The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.
Key Words
brown sauce, drying, physicochemical properties, sensory, RSM, gelatin
The Sensory Characteristics of Espresso according to Grinding Grades of Coffee Beans 커피원두의 분쇄입자크기에 따른 에스프레소의 관능적 특성
신우리 Woo Ri Shin , 최유미 Yoo Mei Choi , 윤혜현 Hye Hyun Yoon
27(1) 85-99, 2011
Title
The Sensory Characteristics of Espresso according to Grinding Grades of Coffee Beans 커피원두의 분쇄입자크기에 따른 에스프레소의 관능적 특성
신우리 Woo Ri Shin , 최유미 Yoo Mei Choi , 윤혜현 Hye Hyun Yoon
DOI:
Abstract
Grinding is an indispensible step in preparation of espresso coffee. The purpose of this study was to evaluate physicochemical and sensory characteristics of espresso according to the grinding grades of coffee beans. Specifically, physicochemical characteristics according to the grinding grades of coffee beans were tested based on foam index, persistence of foam, total solids, concentration, extraction yield, pH, viscosity, total soluble solid content and density. With regard to sensory characteristics, QDA were carried out by 10 trained panels. Persistence of foam, total solids, concentration, extraction, pH and viscosity in physicochemical test showed significant differences among the three categories of the samples. In other words, the finer the size of particles was, the higher value was, at the p=0.001 value. Meanwhile, the value of foam index and total soluble solid content to the grinding grades was the highest in ``fine``, at the p=0.001 value. Tiger-skin effect in crema, an important attribute for excellent espresso coffee, was perceived by all of the panels in ``fine``. Also, intensity of flavor was perceived as to the strongest in ``fine``. Moreover, ``fine`` had the sweetness to balance the acids and bitters. In conclusion, according to the grinding grades, it was identified that there were differences in the physicochemical and sensory characteristics. Furthermore, when the size of particles was ``fine``, it brought to the most positive result.
Key Words
grinding grade, Espresso, quality characteristics
The Quality Characteristics of Sulgidduk Prepared with Parsley powder 파슬리가루를 첨가한 설기떡의 품질특성
박종희 Jong Hee Park , 임정희 Jeom Hee Lim
27(1) 101-111, 2011
Title
The Quality Characteristics of Sulgidduk Prepared with Parsley powder 파슬리가루를 첨가한 설기떡의 품질특성
박종희 Jong Hee Park , 임정희 Jeom Hee Lim
DOI:
Abstract
The purpose of this study was to investigate the quality characteristics of Sulgidduck prepared with an optimal amount of parsley. The moisture content of Sulgidduk with the added parsley powder was between 40~41%. In the color measurement of parsley Sulgidduk, the results show that L-value was significantly reduced by the addition of parsley powder, a-value was the highest in the control group, and b-value was the highest with 2% parsley powder content. The pH of parsley Sulgidduk was decreased by the addition of parsley powder. The results of mechanical evaluation show that the cohesiveness and hardness of parsley Sulgidduk, were significantly increased during storage for 3 days, with an increase in the amount of parsley. In addition, springiness was significantly decreased, and chewiness increased, with an increase in the amount of parsley. Consequently, the addition of 6% parsley powder to Sulgidduk was the best formula for improving Sulgidduk in terms of sensory qualities such as color, taste, and overall acceptability.
