Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology 반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화
Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology 반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화
정복미 Bok Mi Jung , 김다솔 Dah Sol Kim , 주나미 Na Mi Joo
DOI:10.9724/kfcs.2013.29.1.1
Abstract
The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa powder and determine the optimal composite recipe by three different amounts of Opuntia humifusa powder, sugar and butter in cookies prepared with Opuntia humifusa powder. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64±0.54mg/g and 90.12±0.42%, respectively. response surface methodology was used to obtain sixteen experimental points(including three replicates for Opuntia humifusa powder, sugar and butter) and Opuntia humifusa cookie formulation was optimized using rheology. The results of the sensory evaluation produced very significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05), sweetness (p<0.05), appearance (p<0.05), overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), hardness (p<0.001), lightness (p<0.001), redness (p<0.001), yellowness (p<0.01). As a results, the optimum formulations obtained by numerical and graphical methods were found to be 3.11g of Opuntia humifusa powder, 35.00g of sugar and 50.54 g of butter.
Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus 황기 첨가 비율에 따른 황기주박 쿠키의 품질특성 및 항산화 활성
임지민 Ji Min Lim , 권혁진 Hyuk Jin Kwon , 용시은 Si Eun Yong , 최지호 Ji Ho Choi , 이충환 Choong Hwan Lee , 김택중 Tack Joong Kim , 박필상 Pil Sang Park , 최윤희 Yoon Hee Choi , 김은미 Eun Mi Kim , 박신영 Shin Young Park
Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus 황기 첨가 비율에 따른 황기주박 쿠키의 품질특성 및 항산화 활성
임지민 Ji Min Lim , 권혁진 Hyuk Jin Kwon , 용시은 Si Eun Yong , 최지호 Ji Ho Choi , 이충환 Choong Hwan Lee , 김택중 Tack Joong Kim , 박필상 Pil Sang Park , 최윤희 Yoon Hee Choi , 김은미 Eun Mi Kim , 박신영 Shin Young Park
DOI:10.9724/kfcs.2013.29.1.11
Abstract
In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.
Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder 버찌 분말을 첨가하여 제조한 국수의 품질특성
Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder 버찌 분말을 첨가하여 제조한 국수의 품질특성
김성희 Sung Hee Kim , 정복미 Bok Mi Jung
DOI:10.9724/kfcs.2013.29.1.19
Abstract
This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09∼33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit 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 flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at 5℃. From the sensory evaluation of 20`s, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40`s sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.
Key Words
flowering cherry fruit powder, noodle, quality characteristics
Study on the Standardization and Physicochemical Property for Non-waxy Gyungdan Adapted with Mechanically Impacting Technology 기계적 충격기술을 적용한 멥쌀 경단의 규격 표준화 및 품질특성에 대한 연구
한서영 Seo Young Han , 박혜영 Hye Young Park , 신동선 Dong Sun Shin , 김경미 Kyung Mi Kim , 한귀정 Gwi Jung Han
Study on the Standardization and Physicochemical Property for Non-waxy Gyungdan Adapted with Mechanically Impacting Technology 기계적 충격기술을 적용한 멥쌀 경단의 규격 표준화 및 품질특성에 대한 연구
한서영 Seo Young Han , 박혜영 Hye Young Park , 신동선 Dong Sun Shin , 김경미 Kyung Mi Kim , 한귀정 Gwi Jung Han
DOI:10.9724/kfcs.2013.29.1.29
Abstract
The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour(w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3g of weight, 28.4mm of height, and 32.4mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100g up to 3 days at the storage of 20℃ and up to 70 days at the storage of -20℃. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.
Research on the Use of Power Blogs related to Cooking -Focused on Employees related to Cooking in Seoul- 요리관련 파워블로그 이용실태 조사 -서울 거주 요리관련 종사자들을 중심으로-
김미영 Mi Young Kim , 심기현 Ki Hyeon Sim
DOI:10.9724/kfcs.2013.29.1.37
Abstract
This research was investigated the problem of power blogs related to cooking through the investigation of usage and satisfaction of those blogs as new information media in internet community. As a result, most users had were received cooking information through internet and 85.7% of those users have experienced power blogs related to cooking. The most frequent access methods were via search engines. What users are received from power blogs related to cooking are cooking recipes. What did they want the most from those blogs are accurate recipes for everyday meal. According to this opinion poll, majority of respondents were collected cooking information through internet and experience more and more power blogs related to cooking, whereas users lost their satisfaction and belief from power blogs when there was a lack of enough information on power blogs, an inaccuracy of the information from the power blogs, or an extraordinary recipes. To improve power blogs related to cooking, not only various cooking information but also everyday cooking recipes were required, but power bloggers should also consider everyday cooking materials and recipes with simple cooking utensils.
Key Words
power blogs related to cooking, internet community, usage, satisfaction, recipe
Quality Characteristics of Waffle by adding Brown Rice Flour 현미가루 첨가량에 따른 와플의 품질특성
최순남 Soon Nam Choi , 정남용 Nam Yong Chung , 김현정 Hyun Jung Kim
Quality Characteristics of Waffle by adding Brown Rice Flour 현미가루 첨가량에 따른 와플의 품질특성
최순남 Soon Nam Choi , 정남용 Nam Yong Chung , 김현정 Hyun Jung Kim
DOI:10.9724/kfcs.2013.29.1.47
Abstract
The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0∼107.0g and that of the control was 100.0g. The volume of the waffle prepared by adding brown rice flour were 225.0∼303.0mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.
Key Words
brown rice flour, texture, sensory evaluation, quality characteristics
Effects of Chlorophyll Addition and Light on the Oxidative Stability and Antioxidant Changes of Perilla Oil Emulsion 들기름 에멀젼의 산화안정성 및 산화방지제에 대한 클로로필 첨가 및 빛의 영향
Effects of Chlorophyll Addition and Light on the Oxidative Stability and Antioxidant Changes of Perilla Oil Emulsion 들기름 에멀젼의 산화안정성 및 산화방지제에 대한 클로로필 첨가 및 빛의 영향
최지수 Jee Su Choe , 최은옥 Eun Ok Choe
DOI:10.9724/kfcs.2013.29.1.53
Abstract
Lipid oxidation and antioxidants changes in perilla oil emulsion added with chlorophyll were studied during storage in the dark or under 1,700 lux light at 25℃ for 48 h. The emulsion was consisted of perilla oil (33.12g), 5% acetic acid (66.23g), egg yolk powder (0.5g), and xanthan gum (0.15g), and Chlorophyll b was added to the emulsion at 0, 2.5 and 4mg/kg. The lipid oxidation was evaluated by headspace oxygen consumption and hydroperoxide formation, and tocopherols and polyphenols were monitored by HPLC and spectrophotometry at 725nm, respectively. The lipid oxidation of the perilla oil emulsion in the dark was not significant regardless of the addition of chlorophyll. Light increased and accelerated the lipid oxidation of the emulsion, and increased addition level of chlorophyll under light increased it further. However, there was no significant change in fatty acid composition in any case. Contents of tocopherols and polyphenols in the emulsion were not significantly changed during storage in the dark regardless of chlorophyll addition, indicating their little degradation. Tocopherols and polyphenols in the emulsion were significantly degraded during storage of the emulsion under light, and the degradation rate of polyphenols was increased with addition level of chlorophyll. The lipid oxidation of the perilla oil emulsion was inversely related with the residual amounts of tocopherols and polyphenols, with more dependent on the retention of polyphenols than that of tocopherols.
Importance-Performance Analysis about Sanitation Management Items at General Hospital Foodservice Operations 일부 종합병원 급식소 위생관리 항목에 대한 중요도-수행도 분석
송윤지 Youn Ji Song , 배현주 Hyun Joo Bae
DOI:10.9724/kfcs.2013.29.1.63
Abstract
The purpose of this study was to analyze the gap between importance and performance in perceived sanitation management for general hospital foodservice operations. Data were collected through surveys given to 168 hospital dietitians in the Seoul-Incheon, Gyeonggi-do, Daegu, and North Gyeongsang province. The 65 questionnaires from total questionnaires were usable and the response rate was 38.7%. All statistical analyses were conducted using the SPSS package program (version 20.0) for t-test, ANOVA, and importance-performance analysis (IPA). According to the importance and performance analysis for 26 items, the importance score was significantly higher than the performance score for 22 items. In addition, the results of IPA showed the following areas as improvement priorities: handling foods on working table and management of distribution temperature. In conclusion, the performance level of prerequisite programs applying to the hospital foodservice needs improvement, especially cross-contamination prevention and temperature control for distribution. Additionally dietitians should be educated about sanitation management items that perceived to be less important than the others.
A survey on customers` importance-performance of service qualities when using an cafeteria and outside restaurant in some company cafeteria 일부 산업체 급식대상자의 구내식당과 외부 식당에 대한 서비스 품질 중요도-만족도 조사
A survey on customers` importance-performance of service qualities when using an cafeteria and outside restaurant in some company cafeteria 일부 산업체 급식대상자의 구내식당과 외부 식당에 대한 서비스 품질 중요도-만족도 조사
고성희 Seong Hee Ko
DOI:10.9724/kfcs.2013.29.1.73
Abstract
The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the ``environment`` of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the ``food`` and ``environment`` factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the ``food`` and ``environment`` factors.
Key Words
service quality, company cafeteria, outside restaurant, IPA
