Quality Characteristics of Muffins by the Addition of Dried Barley Sprout Powder 보리순 가루를 첨가한 머핀의 품질 특성
조정선 Jung Sun Cho , 김혜영 Hye Young Kim
DOI:10.9724/kfcs.2014.30.1.001
Abstract
To evaluate the effect of dried barley sprout powder on muffins, muffins were made after they had been supplemented with barley sprout powder (0, 10, 20 and 30%(all w/w)). Moisture content, crude protein and crude lipid was reduced with an increase in barley sprout powder. The content of crude ash and crude fiber in the control group was significantly lower than those of the samples with barley sprout powder. The pH in the sample with barley sprout powder was lower than that of the control group. The highest specific gravity in the group with 30% of barley sprout powder was 0.84. No significant weight and baking loss rate changes were observed. The sample with no barley sprout powder showed the highest volume. The sample with 30% of barley sprout powder showed the highest uniformity. In color, the L-value and a-value of the control group were significantly higher than those of the other groups. Hardness, gumminess and chewiness of the control group showed the lowest value rather than the other groups. Springness and cohesiveness of the control group were significantly higher than those of the other groups. Crumb color, grass odor and bitter taste showed significant difference among groups. Acceptance of appearance, flavor, taste and total acceptability of groups with 10% and 20% of barley sprout powder did not showed any significant difference when compared to the control group. Based on the above results, less than 20% of barley sprout powder would be proper to make muffins.
Quality Characteristics of Garaedduk with Lentinus edodes Powder 표고버섯분말을 첨가한 가래떡의 품질 특성
현영희 Young Hee Hyun , 변진원 Jin Won Pyun , 남혜원 Hae Won Nam
DOI:10.9724/kfcs.2014.30.1.011
Abstract
This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter`s color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased . As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter`s color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.
Physicochemical and Sensory Characteristics of Baechu Kimchi using Spicy Hot Flavor Graded Hot Pepper Powder 매운맛 등급화 고춧가루로 제조한 배추김치의 이화학적 관능적 특성
이인선 In Seon Lee , 이연경 Yeon Kyeong Lee , 김혜영 Hae Young Kim
DOI:10.9724/kfcs.2014.30.1.022
Abstract
This study investigated the spicy hot flavor related quality characteristics of baechu (Kimchi cabbage) Kimchi prepared using hot pepper powder in various capsaicin levels during 8 weeks of storage. The pHs in the Kimchi samples were in the optimum range of the pH 4.2-4.5 due to the relatively low storage temperature of 2℃ during the entire storage periods. The L, a and b values of cap-150 sample group were significantly higher compared to those in the other samples at 8 weeks of storage. Grading hotness of the Kimchi was significantly clearly separated when varied levels of hotness for the hot pepper powder were used at 2-4 weeks of storage (p<0.001). Sensory spicy hotness of the cap-40 showed significantly the lowest with values of 4.57-4.38 representing mild hot; that of cap-85 was medium hot with values of 5.81-6.00; and finally, that of cap-150 showed the values of 6.86-7.14, representing strong hot flavor at 2-4 weeks of storage (p<0.001). The grading of spicy hotness in the Kimchi increased by about one level at the optimal edible periods due to the leaching out of capsaicin from the hot pepper powder for those storage periods. Thus, the increased hotness of the Kimchi in the optimal edible periods should be considered when the desired hotness of the hot pepper is chosen for the Kimchi preparation. The hotness decreased as the organic acids were generated during ripening by the 8th week of storage.
Key Words
Kimchi, capsaicin, hot pepper powder, quality characteristics
Antioxidative Activity of Feral Haw(Crataegus pinnatifida BUNGE) Seed Extracts Using Various Solvents 자생 산사(Crataegus pinnatifida BUNGE)씨의 추출 용매에 따른 항산화 활성
김민아 Min A Kim , Duan Yishan , 성종환 Jong Hwan Seong , 정헌식 Hun Sik Chung , 김한수 Han Soo Kim
Antioxidative Activity of Feral Haw(Crataegus pinnatifida BUNGE) Seed Extracts Using Various Solvents 자생 산사(Crataegus pinnatifida BUNGE)씨의 추출 용매에 따른 항산화 활성
김민아 Min A Kim , Duan Yishan , 성종환 Jong Hwan Seong , 정헌식 Hun Sik Chung , 김한수 Han Soo Kim
DOI:10.9724/kfcs.2014.30.1.033
Abstract
The purpose of this study was to examine the antioxidative activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol and ethyl acetate (EA). The total phenol content of the five extracts ranged from 37.29 mg/g to 55.53 mg/g. Moreover, the content was high in the 70% methanol and, 70% ethanol extracts, but low in the n-butanol extract. On the contrary, the total flavonoid content decreased in the order of n-butanol (2.93 mg/g), EA (2.67 mg/g), 70% methanol (1.00 mg/g), 70% ethanol (0.88 mg/g) and CM (0.67 mg/g) extracts. The NO2 radical scavenging activity, antioxidant activity by β-carotene bleaching assay and, superoxide dismutase (SOD) like ability decreased in the order of 70% methanol, 70% ethanol, CM, EA and, n-butanol extracts; further, a similar tendency was also observed in the total phenol contents. Overall, these results indicated that the antioxidative activity of feral haw seeds was closely related to the total phenol and flavonoid contents. Therefore, haw seeds might be usefully applied to natural antioxidants as well as functional foods
Key Words
Crataegus pinnatifida BUNGE, antioxidation, total phenol, flavonoid, superoxide dismutase
Analysis of Consumer`s Present Use and Future Demand of Traditional Korean Liquors 전통주에 대한 소비자의 이용 현황 및 요구도 분석
Analysis of Consumer`s Present Use and Future Demand of Traditional Korean Liquors 전통주에 대한 소비자의 이용 현황 및 요구도 분석
김지영 Ji Young Kim , 박금순 Geum Soon Park
DOI:10.9724/kfcs.2014.30.1.041
Abstract
The purpose of this research is to exam the recognition and use for traditional Korean liquors and to consider the problems of traditional liquor businesses and the plans for its popularization. This study is conducted with 411 adults of 20 years old and above, all of whom lived in the Daegu and Gyeongbuk Provinces. According to the survey, females are higher than males(49.6%) by 50.4%, and ages 20`- accounts the highest. With regards to what kind of liquor they enjoy, the consumers enjoy soju the most, followed by beer and traditional Korean liquors. The favorite liquor of the men was soju, followed by beer and traditional Korean liquors, and the women mostly liked beer, followed by soju and wine. An important-performance analysis (IPA) is performed for 17 attributes of traditional Korean liquor and identifies the targets for product management strategies, including ``Variety``, ``Functionality``, ``Extended Recognition`` and ``Healing a hangovers``. The recognition of traditional Korean liquor is high in the order of takju, Fruit wine, Chongju, Yakju, Distilled soju, and Distilled liquor. As a result, the developing solid concepts of marketing strategy are required and may be achieved by understanding the consumer preference and demands of traditional Korean liquors.
Key Words
traditional Korean liquor, use, demand
Microbiological Quality Evaluation of Foods, Ojingeochaesomoochim : Vegetable Salad with Blanched Squid, That Went through Cooking Process after Heating Treatment in School Food Services 학교급식의 가열조리후처리 음식(오징어채소무침)에 대한 미생물학적 품질 평가
Microbiological Quality Evaluation of Foods, Ojingeochaesomoochim : Vegetable Salad with Blanched Squid, That Went through Cooking Process after Heating Treatment in School Food Services 학교급식의 가열조리후처리 음식(오징어채소무침)에 대한 미생물학적 품질 평가
김양숙 Yang Sook Kim , 문혜경 Hye Kyung Moon
DOI:10.9724/kfcs.2014.30.1.051
Abstract
A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service
Key Words
school food service, microbiological quality evaluation, cooking process after heating treatment, HACCP system
Study on Korean Major Protein Sources Before and After Freeze-Drying Processing 한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구
손양주 Yang Ju Son , 최수영 Soo Young Choi , 이금양 Keum Yang Lee , 황영 Ying Huang , 유경미 Kyung Mi Yoo , 황인경 In Kyeong Hwang
Study on Korean Major Protein Sources Before and After Freeze-Drying Processing 한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구
손양주 Yang Ju Son , 최수영 Soo Young Choi , 이금양 Keum Yang Lee , 황영 Ying Huang , 유경미 Kyung Mi Yoo , 황인경 In Kyeong Hwang
DOI:10.9724/kfcs.2014.30.1.064
Abstract
Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows: chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value (89.40%), followed by eggs, and squid showed the lowest value (35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs (p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness (125.44%) while squid showed the highest rate of increase in hardness (1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness (p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.
Key Words
freeze-drying, re-hydration, texture evaluation, sensory evaluation, major protein foods of Korean
Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Sugars 당종류를 달리하여 제조한 지황정과의 품질특성 및 항산화성
김현정 Hyun Jeong Kim , 민새롬 Sae Rom Min , 김미리 Mee Ree Kim
Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Sugars 당종류를 달리하여 제조한 지황정과의 품질특성 및 항산화성
김현정 Hyun Jeong Kim , 민새롬 Sae Rom Min , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2014.30.1.076
Abstract
In this study, we have investigated the quality characteristics and antioxidant activities of Rehmannia glutinosa JungKwa (RJ) prepared with different types of sugars (sucrose, isomalto-oligosaccharide, honey or sorbitol). Moisture content was the highest in RJ with honey. The pH level was the highest in RJ with sorbitol, whereas the acidity was the highest in honey. The reducing sugar content was the highest in RJ with honey. The L and a values of Hunter color system showed the highest in RJ with honey, while the b value the highest in RJ with sorbitol. The hardness of texture profile analyses represented the lowest in RJ with sorbitol. Sensory results showed that RJ with sugar was the best in the sensory preference test. The total phenol content was the highest in RJ with honey, while the lowest in RJ with sorbitol. The antioxidant activity determined by IC50valuesofDPPHandhydroxyradicalscavenging activities was the highest in RJ with honey. FrRehmannia glutinosa, JungKwa, kinds of sugar, antioxidant activity, quality characteristicsom these results, it was suggested that RJ with honey show the highest antioxidant activity.
Key Words
Rehmannia glutinosa, JungKwa, kinds of sugar, antioxidant activity, quality characteristics
The Effects of Emotional Labor on Emotional Exhaustion of School Dietitians: Comparison on Level of Self-efficacy 학교급식 직영 영양사의 감정노동이 감정고갈에 미치는 영향: 자기효능감 수준에 따른 군집별 분석
The Effects of Emotional Labor on Emotional Exhaustion of School Dietitians: Comparison on Level of Self-efficacy 학교급식 직영 영양사의 감정노동이 감정고갈에 미치는 영향: 자기효능감 수준에 따른 군집별 분석
이해영 Hae Young Lee
DOI:10.9724/kfcs.2014.30.1.084
Abstract
The purpose of this study was to identify the effects of emotional labor on emotional exhaustion among school dietitians according to the level of their self-efficacy. A survey was administered on 300 school dietitians during September 2012 and a total of 277 usable questionnaires were received. The data were analyzed by using the SPSS 18.0 package program. As a result of principal factor analysis for validity test, 26 variables were classified into one factor for self-efficacy, three factors for emotional labor and one factor for emotional exhaustion with a total variance percentage of 67.371%. Internal consistency was estimated by Cronbach`s alpha, which yielded reliability coefficients of 0.922 (self-efficacy), 0.916 (emotional display), 0.806 (surface acting), 0.808 (deep acting) and 0.850 (emotional exhaustion). Subjects were segmented into 2 groups of ‘high self-efficacy’ (n = 159) and ‘low self-efficacy’ (n = 118) according to the cluster analysis for self-efficacy variables. The ‘high self-efficacy’ group exhibited higher education(p < 0.01) and served less lunch meals than other groups (p < 0.05). According to multiple regression analysis, the emotional display proved to be significantly and positively related to emotional exhaustion (β=0.319, p<0.001) in high self-efficacy group. However both emotional display (β=0.233, p<0.05) and surface acting (β=0.262, p<0.01) were positively related to emotional exhaustion in the low self-efficacy group. These results suggest that school dietitians should be more aware of their self-efficacy to relieve the effects of the emotional labor on emotional exhaustion.
Key Words
emotional labor, emotional exhaustion, self-efficacy, school dietitian
Culinary Review of 『Eumsigbangmun』 총설 : 『음식방문』의 조리학적 고찰
Culinary Review of 『Eumsigbangmun』 총설 : 『음식방문』의 조리학적 고찰
차경희 Gyung Hee Cha , 유애령 Ahe Ryung Yu
DOI:10.9724/kfcs.2014.30.1.092
Abstract
『Eumsigbangmun(飮食方文)』is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 56 side dishes, 13 rice cakes, 5 Korean cookies and 6 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but 『Eumsigbangmun』 has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. 『Eumsigbangmun』 is mostly similar to 『Gyuhabchongseo(閨閤叢書)』 and 『Jusiksiui(酒食是儀)』, however, it deals with / introduces unique foods such as doejomitang and yangjjim
Key Words
『Eumsigbangmun』, culinary archive, staple foods, side dishes, rice cakes
