Quality Characteristics of Muffin added with Bitter melon(Momordica charantia L.) Powder 여주분말을 첨가한 머핀의 품질특성
안상회 Sang Hee An
DOI:10.9724/kfcs.2014.30.5.499
Abstract
The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35∼74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.
Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils 유지의 종류를 달리한 호박냉동쿠키의 품질특성
신동선 Dong Sun Shin , 유선미 Yeon Mi Yoo , 박보람 Bo Ram Park
DOI:10.9724/kfcs.2014.30.5.509
Abstract
This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.
Quality Characteristics of Sulgitteok Using Dry Non-Glutinous Rice Flour with Added Various Sweeteners 당류의 종류를 달리한 건식 쌀가루 설기떡의 품질특성
박영미 Young Mi Park , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2014.30.5.517
Abstract
The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.
Key Words
Sulgitteok, dry non-glutinous rice flour, sweetener, texture, accesulfame K
Effect of Roasting on Particle Size, Water-holding Capacity, and Viscosity of Cereal-based Sunsik 현미 로스팅(Roasting)이 선식의 입자 크기와 물 결합력 및 점도에 미치는 영향
고은미 Eun Mi Koh , 문세훈 Sae Hun Mun , 서정희 Jeong Hee Surh
Effect of Roasting on Particle Size, Water-holding Capacity, and Viscosity of Cereal-based Sunsik 현미 로스팅(Roasting)이 선식의 입자 크기와 물 결합력 및 점도에 미치는 영향
고은미 Eun Mi Koh , 문세훈 Sae Hun Mun , 서정희 Jeong Hee Surh
DOI:10.9724/kfcs.2014.30.5.526
Abstract
The effect of roasting on particle size distribution, water-holding capacity, and viscosity of sunsik was investigated in this study using non-roasted one as control. Roasting increased the size of particles in sunsik, in particular, particles larger than 1 μm in diameter, indicating that roasted sunsik is likely to sediment faster, thereby decreasing the time to maintain dispersibility when mixing with water. Roasting also increased the water-holding capacity of sunsik, indicating that polymerization occurred greater than a pyrolysis during roasting, leading to increased viscosity in roasted sunsik. These results indicate that the roasting affected the dispersibility and viscosity of sunsik by increasing particle size and water-holding capacity, respectively.
Storage Characteristics and Retrogradation Property of Makphyun Containing Peach 복숭아 첨가 막편의 저장성 및 노화 특성
김현정 Hyun Jeong Kim , 심은경 Eun Kyoung Shim , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2014.30.5.531
Abstract
The purpose of this study was to determine the storage characteristics of Makphyun, a kind of rice cake, containing peach and Makgeolli. The effect of peach paste (0, 5, 10 or 20%) on the storage qualities of Makphyun was evaluated during storage at 20±2℃ for 3 days. As the amount of peach paste increased, the loss of water in peach Makphyun decreased during storage. The sugar concentration (°Brix) increased with the amount of peach paste. Textural properties by TPA showed that the hardness of Makphyun containing 20% peach paste was the lowest among the treated samples. However, the hardness of all Makphyuns increased during storage, regardless of the amount of peach paste. In accordance with texture results, DSC (Differential Scanning Calorimetry) showed that the enthalpy of Makphyun with 20% peach addition was the lowest, demonstrating the delaying effect of peach paste on the retrogradation of rice cake. From these results, it was determined that the addition of peach to Makphyn extends shelf-life by delaying retrogradation.
Key Words
peach, Makphyun, hardness, retrogradation
Quality Characteristics of Wheat Flour suitable for Wet Noodle 생면용에 적합한 밀가루의 품질 특성
신은주 Eun Ju Shin , 김남근 Nam Geun Kim , 정장호 Chang Ho Chung , 김효숙 Hyo Suk Kim
Quality Characteristics of Wheat Flour suitable for Wet Noodle 생면용에 적합한 밀가루의 품질 특성
신은주 Eun Ju Shin , 김남근 Nam Geun Kim , 정장호 Chang Ho Chung , 김효숙 Hyo Suk Kim
DOI:10.9724/kfcs.2014.30.5.540
Abstract
This study was conducted to compare the commercial noodle flours (n=8) of each milling company in Korea. Eight noodle flour samples were classified into two types of flours, all-purpose flour (AF, n=4) and premium noodle flour (PF, n=4) and tested using general component analysis. Texture assessment and sensory test for doughs and noodles were performed. The dough strength was positively correlated with lower ash content, smaller particle size and longer formation time. Sensory evaluation found that weaker cooked noodle strength correlated with higher scores in preference and softness. As a result, it can be suggested that PF is better than AF in noodle making because PF has lower ash content and smaller particle size than AF. As such, flour characteristics that produce noodle flour of uniform quality can be obtained by combining flours with the above processing characteristics to fit the qualities desired.
A Study On Consumer Awareness, Preference, and Consumption Behavior Regarding Rice Cakes -With a Focus on College Students in Busan and the Yeongnam Region- 떡에 대한 인지도와 기호도 및 소비행동에 관한 연구-부산?영남지역의 대학생을 중심으로-
A Study On Consumer Awareness, Preference, and Consumption Behavior Regarding Rice Cakes -With a Focus on College Students in Busan and the Yeongnam Region- 떡에 대한 인지도와 기호도 및 소비행동에 관한 연구-부산?영남지역의 대학생을 중심으로-
장순옥 Sun Ok Jang
DOI:10.9724/kfcs.2014.30.5.547
Abstract
The purpose of this study is to understand consumer awareness and preference regarding rice cakes by surveying the awareness, preference, and consumption behavior of college students regarding rice cakes, and to survey their perception and usage of rice cakes, thereby using the results as basic data to establish measures to develop Korea`s rice cakes. To sum up the study`s results, the survey included both male (54.5%) and female (45.5%) subjects. Those aged "20 to 23" accounted for the largest share (67.9%) of total respondents, and those majoring in "humanities and social studies" comprised the largest portion (47.8%). A majority of the respondents resided in "small and medium-sized cities", and most either lived at home or lived away from their families. A majority of the subjects received monthly allowances ranging from 200,000 to 300,000 won. In order of awareness, the most well-known type of rice cake was "injeolmi (rice cake made from glutinous rice and coated with bean flour)", followed by "songpyeon (half-moon-shaped rice cake)", "garaeddeok (bar rice cake)", and "baekseolgi (steamed white rice cake)". The women were better aware of "injeolmi", "baekseolgi", and "garaeddeok" than the men, and "soemeoriddeok" was not commonly known among either gender. In terms of preferences for rice cakes, overall, the subjects liked "injeolmi" and "songpyeon" the most. However, certain differences were found in preferences for rice cakes between the men and women. The women exhibited higher levels of preference for "injeolmi" and "songpyeon" than the men. On the other hand, the men revealed higher levels of preference for "baekseolgi", "jeolpyeon", and "garaeddeok" than the women. The most common answer to important factors for popularizing rice cakes was "a diverse assortment of rice cakes", followed by "the development of creative technologies" and "the taste of rice cakes reflecting consumer needs," in order of importance. Among the important factors to popularize rice cakes, "the development of unique packaging containers for rice cakes" (p<0.05) and "the development of proper packaging materials" (p<0.05) showed statistically significant differences. In the survey of consumption of rice cakes, the most frequent answer to the question "why do you like rice cakes? was "their tastes are good" with 146 respondents, followed by "I have been eating them for long" with 115 respondents. To the question "when do you use rice cakes", the most frequent answer was "I use them in daily life" with 133 respondents, followed by "I use them at special events" with 115 respondents. The women were found to use rice cakes frequently in daily life, whereas the men used them frequently at special events. When asked whether they had the intention to use rice cakes as a meal substitute, 100 men answered that they had no intention, whereas 96 women answered that they had the intention. When asked about the type of rice cake considered suitable for a meal substitute, the most popular answer was "injeolmi" with 108 respondents, followed by "baekseolgi" with 106 respondents."
Key Words
rice cake, awareness, preference, Culinary, university student
Comparison of Fatty Acid and Nutritional Composition of Korean Native Black Cattle and Hanwoo 한국 재래흑우 및 한우의 지방산 조성 및 영양성분 비교
박경숙 Kyung Sook Park , 박현숙 Hyun Suk Park , 최영준 Young Joon Choi , 이재상 Jae Sang Lee , 박성숙 Sung Suk Park , 정인철 In Chul Jung
Comparison of Fatty Acid and Nutritional Composition of Korean Native Black Cattle and Hanwoo 한국 재래흑우 및 한우의 지방산 조성 및 영양성분 비교
박경숙 Kyung Sook Park , 박현숙 Hyun Suk Park , 최영준 Young Joon Choi , 이재상 Jae Sang Lee , 박성숙 Sung Suk Park , 정인철 In Chul Jung
DOI:10.9724/kfcs.2014.30.5.556
Abstract
The nutritional composition of Korean native black cattle (KNBC) and Hanwoo beef were compared. According to the results, there were no significant differences in moisture, protein, ash, calorie and collagen content, but the fat content of KNBC was significantly higher than that of Hanwoo (p<0.05). The P, Na and Cu content of KNBC were significantly higher than that of Hanwoo (p<0.05). The KNBC and Hanwoo had total mineral amounts of 4,052.34 and 3,214.44 ppm, respectively, with the KNBC being significantly higher than Hanwoo (p<0.05). The vitamin B1 content of KNBC was significantly higher than that of Hanwoo (p<0.05), but there was no significant difference in B2 content between the samples. The total structural amino acid contents was not significantly different between KNBC (12.35%) and Hanwoo (12.58%). The KNBC and Hanwoo had total free amino acid amounts of 752.698 and 661.795 ppm, respectively, with the KNBC being significantly higher than Hanwoo (p<0.05). The stearic acid (10.631%), linoleic acid (2.271%), linolenic acid (0.065%) and tricosanoic acid (0.038%) contents of KNBC were lower than those of Hanwoo (p<0.05). However, their palmitoleic acid (5.292%), oleic acid (48.815%), γ-linolenic acid (0.094%), eicosenoic acid (0.042%) and docosadienoic acid (0.099%) contents were higher than those of Hanwoo (p<0.05). There was no significant difference between the KNBC and Hanwoo in the saturated fatty acid : unsaturated fatty acid ratio.
Key Words
Korean native black cattle, Hanwoo, nutritional composition
Comparison of Dietary Fiber and Amino Acid Composition in Frequently Consumed Vegetables and Fruits 다소비 채소 및 과일의 식이섬유와 아미노산 조성 비교
최선영 Sun Young Choi , 김상천 Sang Cheon Kim , 손보영 Bo Young Son , 김기택 Ki Taek Kim , 김명희 Myung Hee Kim , 최용민 Young Min Choi , 조영숙 Young Sook Cho , 황진봉 Jin Bong Hwang , 오미라 Mira Oh , 오홍규 Hong Kyu Oh
Comparison of Dietary Fiber and Amino Acid Composition in Frequently Consumed Vegetables and Fruits 다소비 채소 및 과일의 식이섬유와 아미노산 조성 비교
최선영 Sun Young Choi , 김상천 Sang Cheon Kim , 손보영 Bo Young Son , 김기택 Ki Taek Kim , 김명희 Myung Hee Kim , 최용민 Young Min Choi , 조영숙 Young Sook Cho , 황진봉 Jin Bong Hwang , 오미라 Mira Oh , 오홍규 Hong Kyu Oh
DOI:10.9724/kfcs.2014.30.5.564
Abstract
This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.
Key Words
vegetables and fruits, dietary fiber, amino acids
Antioxidant Activities of Acidic Ethanol Extract and the Anthocyanin Rich Fraction from Aronia melanocarpa 아로니아 추출물 및 아로니아 안토시아닌분획의 항산화 활성 효과
임정대 Jung Dae Lim , 차환수 Hwan Soo Cha , 정명근 Myoung Gun Choung , 최리나 Ri Na Choi , 최덕주 Duck Joo Choi , 윤예리 Aye Ree Youn
Antioxidant Activities of Acidic Ethanol Extract and the Anthocyanin Rich Fraction from Aronia melanocarpa 아로니아 추출물 및 아로니아 안토시아닌분획의 항산화 활성 효과
임정대 Jung Dae Lim , 차환수 Hwan Soo Cha , 정명근 Myoung Gun Choung , 최리나 Ri Na Choi , 최덕주 Duck Joo Choi , 윤예리 Aye Ree Youn
DOI:10.9724/kfcs.2014.30.5.573
Abstract
The objective of this study was to investigate the antioxidant activities and anthocyanin profiles in the anthocyanin rich fraction (ARFAM) of Aronia melanocarpa, which are considered functional substances and are available as food coloring agents in Korea. Anthocyanins were identified by reversed-phase C18 column chromatography and HPLC-DAD-ESI/MS analysis. The antioxidative activity of the acidic ethanol extract (AME) and the anthocyanin-rich fraction (ARFAM) was determined by scavenging of the diphenylpicrylhydrazyl (DPPH) radical, the hydroxy radical, and the superoxide anion in addition to reducing power using a commercial antioxidant as a reference.
Survey of Preferences and Choice in Korean Cuisine of Foreigners who are Vegetarian 한국거주 외국인 채식주의자의 한국음식 선호도 및 한식선택속성
이시은 Si Eun Lee , 서모란 Mo Ran Seo , 정희선 Hee Sun Jeong
DOI:10.9724/kfcs.2014.30.5.579
Abstract
Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.
Key Words
foreign, vegetarian, Korean cuisine, conjoint analysis, preference
Quality properties of Pak-choi Baikkimchi with Red Pepper (Capsicum annuum L.) Seed during Storage 고추씨를 첨가한 청경채 백김치의 저장 중 품질 특성
Quality properties of Pak-choi Baikkimchi with Red Pepper (Capsicum annuum L.) Seed during Storage 고추씨를 첨가한 청경채 백김치의 저장 중 품질 특성
정현숙 Hyun Sook Jung
DOI:10.9724/kfcs.2014.30.5.588
Abstract
To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at 10℃. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days` increase, while pak-choi Baikkimchi with 3% and 5% red pepper seed decreased significantly after 20 days` increase. Hunter`s color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.
Key Words
Baikkimchi, pak-choi, red pepper seed, storage quality, sensory characteristics
Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass Headspace GC-MS을 이용한 더치커피의 향기성분분석
황성희 Seong Hee Hwang , 김강성 Kang Sung Kim , 강희주 Hee Joo Kang , 김진희 Jin Hee Kim , 김민정 Min Jung Kim
Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass Headspace GC-MS을 이용한 더치커피의 향기성분분석
황성희 Seong Hee Hwang , 김강성 Kang Sung Kim , 강희주 Hee Joo Kang , 김진희 Jin Hee Kim , 김민정 Min Jung Kim
DOI:10.9724/kfcs.2014.30.5.596
Abstract
Dutch coffee is extracted in low temperature for a longer time than espresso and drip coffee. This study was conducted to investigate changes in the flavor compounds in Dutch coffee resulting from different extraction times and storage days. The fifty six flavor compounds in Dutch coffee were identified using a headspace mass-spectrometer. Major flavor compounds were 2-furfuryl acetate, 5-methylfurfural, pyridine, furfural, 2-acetylfuran, pyridine, 2-methoxyphenol, furfuryl alcohol and some compounds varied with espresso and drip coffee. It was worthy of notice that more diverse compounds were composed of total flavor in Dutch coffee. There were more kinds of flavor compounds in early extracts than in latter ones. The duration of storage didn`t significantly affected the peak area percentage of flavor compounds in Dutch coffee except with 2-furfuryl acetate.
Key Words
Dutch coffee, flavor compounds, headspace GC/MS, extraction time, storage day
Effect of fat content and storage temperature on the growth and survival kinetics of pathogenic microorganisms in milk and ready to eat (RTE) quail eggs 우유와 즉석섭취 메추리알에서 병원성 미생물의 생육에 미치는 지방과 저장온도의 영향
고영미 Young Mi Ko , 홍수현 Soo Hyeon Hong , 박근철 Guen Cheol Park , 나유진 Yu Jin Na , 문진산 Jin San Moon , 윤기선 Ki Sun Yoon
Effect of fat content and storage temperature on the growth and survival kinetics of pathogenic microorganisms in milk and ready to eat (RTE) quail eggs 우유와 즉석섭취 메추리알에서 병원성 미생물의 생육에 미치는 지방과 저장온도의 영향
고영미 Young Mi Ko , 홍수현 Soo Hyeon Hong , 박근철 Guen Cheol Park , 나유진 Yu Jin Na , 문진산 Jin San Moon , 윤기선 Ki Sun Yoon
DOI:10.9724/kfcs.2014.30.5.603
Abstract
According to the microbiological standard, Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes should not be detected in milk and egg products in Korea. Refrigerated food such as milk must be kept under 10°C at retail markets. However, temperature abuse of refrigerated foods at such markets is often observed. We compared the growth and survival kinetics of S. aureusand C. perfringens at 10 and 15°C, and the growth kinetics of L. monocytogenes at 4 and 10°C in whole and skim milk and ready-to-eat (RTE) quail eggs to evaluate their growth possibilities at retail markets. Regardless of storage temperature, the level of S. aureus reached the maximum level (108-109 CFU/ml) in whole milk, non-fat milk and RTE quail eggs within the expiration date. Even low contamination levels of S. aureus (10 CFU/mL) grew rapidly in milk and quail eggs to reach the maximum level within the shelf life. Survival of C. perfringens in whole milk was greater than that in non-fat milk, indicating that the fat content in milk influences the survival of C. perfringens. For L. monocytogenes, the population in milk increased by 0.5-1 log CFU/mL at 4°C, while the populations reached the maximum level at 10°C within the expiration date, regardless of initial contamination levels. In quail eggs, L. monocytogenes grew to the maximum level within the expiration date (60 days) at both temperatures. S. aureus and L. monocytogenes must be controlled to be negative, and proper temperature management should be emphasized at retail markets to protect the consumer. Since C. perfringens did not grow in milk and RTE quail eggs, there is no risk due to the growth of C. perfringens in these products at retail markets.
Key Words
milk, ready to eat quail egg, pathogenic microorganisms, fat, storage temperature
Effect of Hot Water Extracts of Blue Mussel and Several Plants on Alcohol Metabolizing Enzymatic, Antioxidant, and Angiotensin Converting Enzyme Inhibitory Activities 홍합과 여러 식물의 열수 추출물의 알코올분해효소에 미치는 영향과 항산화 및 ACE 저해 활성
옥둘이 Dul Lee Ok , 김시경 Si Kyung Kim , 이승철 Seung Cheol Lee
Effect of Hot Water Extracts of Blue Mussel and Several Plants on Alcohol Metabolizing Enzymatic, Antioxidant, and Angiotensin Converting Enzyme Inhibitory Activities 홍합과 여러 식물의 열수 추출물의 알코올분해효소에 미치는 영향과 항산화 및 ACE 저해 활성
옥둘이 Dul Lee Ok , 김시경 Si Kyung Kim , 이승철 Seung Cheol Lee
DOI:10.9724/kfcs.2014.30.5.613
Abstract
For the development of a hangover soup containing blue mussel, 11 kinds of hot water extracts were prepared ? A (mistletoe); B (shepherd`s purse); C (arrowroot); D (bean sprout); E (oriental raisin); F (blue mussel); G (blue mussel and mistletoe); H (blue mussel and shepherd`s purse); I (blue mussel and arrowroot); J (blue mussel and bean sprout); and K (blue mussel and oriental raisin). Extract C showed the highest effect for increasing the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH); however, the addition of blue mussel did not provide a synergy effect on extract C. Other than the arrowroot-containing extracts (C and I), extract H showed relatively higher ADH (237.4±1.7%) and ALDH (136.5±2.1%) activities. Moreover, extract H showed the highest DPPH radical scavenging activity (93.9±0.1%) and angiotensin I converting enzyme (ACE) inhibitory activity (42.7±1.6%). The combination of blue mussel with shepherd`s purse had a synergic effect on its ADH and ACE inhibitory activities.
Quality Characteristics of cookies with Persimmon Peel Powder 감과피 분말을 첨가한 쿠키의 품질특성
임현숙 Hyun Sook Lim , 차경희 Gyung Hee Cha
DOI:10.9724/kfcs.2014.30.5.620
Abstract
Traditionally, the persimmon Gojongsi (Diospyros kaki Thunb) is peeled to make dried persimmons and the skins are thrown away. In this study, the quality characteristics of cookies containing persimmon peel powder were tested for recycling of the persimmon peels. The amounts of persimmon peel powder added to the cookies were about 0, 5, 7, 9 and 11%. The densities of the cookies of the control group and the persimmon peel powder containing experimental group were 1.25 and 1.25∼1.37 respectively. The pH was 6.02 for the control group and 5.95~6.01 for the experimental group. Significant differences in the moisture content were observed between groups at 3.34 and 2.16~3.31 for the control and experimental groups, respectively(p<0.05). The spreadabilities and loss rates of the cookies increased with increasing amounts of persimmon peel powder(p<0.05). In contrast, the loss rates and leavening rate of the cookies decreased significantly with decreasing amounts of persimmon peel powder(p<0.05). The lightness of the cookies showed significant decrease(p<0.05), while the redness and yellowness increased with increasing amounts of persimmon peel powder. The hardness(kg) of the control group was 0.847 while that of the experimental group was 0.904~1.110 In the QDA, the results of sensory characteristic analysis showed that the experimental group earned 11% higher scores for color, flavor, taste, and bitterness, 7% higher for appearance and 9% higher for after taste. the consumer acceptance test revealed the experimental group to have a 7% more positive evaluation for color, favor, taste and texture than the control group. On the grounds of the experiment above, the optimal mixture ratio from the sensory test was found to be 7% persimmon peel powder in the cookies.
The Study on Dining-out Behavior Ethnic Restaurants by Food-relateds of Undergraduate Students 대학생의 식생활 라이프스타일에 따른에스닉 레스토랑의 외식행동 및 이용만족도
김은희 Eun Hee Kim , 김현주 Huyn Ju Kim , 김진희 Jin Hee Kim
DOI:10.9724/kfcs.2014.30.5.631
Abstract
The purpose of this study was to investigate dining-out behavior at ethnic restaurants and its relationship with ethnic restaurant satisfaction based on the food-related lifestyle (FRL) of undergraduate students. A total 306 of questionnaires were analyzed using SPSS ver. 12.0 package. The data were analysed using frequency, chi-square, one-way ANOVA, factor analysis and multiple regression analysis. According to the results of factor analysis, the FRL of undergraduate students categorized into health factor, taste factor, convenience factor and ethnic restaurant satisfaction was influenced by four elements: service & hygiene, food quality & convenience, atmosphere & image and unique culture. In addition, visiting frequency and visiting motivation of all dining-out behaviors at ethnic restaurants were significantly different and the FRL groups had differences in the influence of food quality & convenience, atmosphere & image and unique culture. Futhermore, the health factor of FRL was influenced by all elements of ethnic restaurant satisfaction. The findings indicate that ethnic restaurant owners should provide food with healthy ingredients in addition to unique culture and atmosphere to customers.
Quality Characteristics and Microbial Safety of Sunsik with Dandelion(Taraxacum platycarpum) Complex Extract Powder (AF-343) for Home Meal Replacement 간편가정식용 민들레복합추출물 (AF-343) 첨가 선식의 품질특성 및 미생물적 안전성
Quality Characteristics and Microbial Safety of Sunsik with Dandelion(Taraxacum platycarpum) Complex Extract Powder (AF-343) for Home Meal Replacement 간편가정식용 민들레복합추출물 (AF-343) 첨가 선식의 품질특성 및 미생물적 안전성
라하나 Ha Na Ra , 김혜영 Hae Young Kim
DOI:10.9724/kfcs.2014.30.5.642
Abstract
We investigated the antioxidant and physicochemical qualities as well as the sensory characteristics, and microbial safety of sunsik containing varied amounts of AF-343, which can help add moisture to the skin and relieve the symptoms of atopic dermatitis. Samples did not show significant differences in pH measurements, but the pH had a tendency to increase with tendencies as increased amounts of AF-343. The total phenolic compound contents and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer and antibacterial activity, significantly increased as the amounts of AF-343 increased(p<0.05). In an acceptance test, the samples did not show significant differences, however samples with the 750 mg AF-343 received the highest scores out of all the samples in overall acceptance. All samples were confirmed as microbially safe according to the food code applied to food manufacturers. Aerobic plate counts of the control group were 1.60 log CFU / g, while those of samples with 750 mg AF-343 were 1.70 log CFU / g. E. coli. Pathogenic microorganisms tests were either negative or not detected in all samples.
Study on Perceptions and Intake of Caffeine-Containing Favorite Foods by Rural and Urban Middle School Students in Kyungnam 농촌과 도시 중학생의 카페인 함유 기호식품에 대한 인식 및 섭취실태 비교
Study on Perceptions and Intake of Caffeine-Containing Favorite Foods by Rural and Urban Middle School Students in Kyungnam 농촌과 도시 중학생의 카페인 함유 기호식품에 대한 인식 및 섭취실태 비교
김은주 Eun-ju Kim , 정효숙 Hyo-sook Cheong
DOI:10.9724/kfcs.2014.30.5.650
Abstract
This study was conducted to identify middle school students' caffeine intake from their favorite foods containing caffeine as well as several factors related to their intake. The objects of the investigation were 369 middle school students in the urban area of Changwon-si and 358 middle school students in the rural area of Haman-gun. The average height was 162.3cm, average weight was 52.3 kg and average BMI was 19.8. The food habit score was generally positive at an average of 3.37. The food habit scores of rural area students were higher than those of urban area students (p<.05). The average stress score was somewhat low at 2.82. The stress index for rural students was lower than that of urban students (p<.01). The recognition of caffeine in favorite foods was 8.12 out of a 12 point scale. The average nutritional knowledge score regarding caffeine was very low at 3.08 out of a 10 point scale. The main reason for selecting favorite foods was ‘taste’. The percentage of students who don't check food labels was 49.1%. 'House' was the main location while ‘good taste’ was the biggest reason for eating caffeine-containing foods. The main side effect of caffeine intake was 'nausea'. The average daily caffeine intake for all subjects was 26.96 mg, with the urban students averaging 27.90 mg and the rural students averaging 25.99 mg. The correlations between several factors and caffeine intake were examined. Food habit showed a negative correlation with stress score and caffeine intake. Nutritional knowledge and recognition of caffeine had positive correlations with caffeine intake. Hence nutritional education about caffeine should be emphasized to improve students' healthy food habits.
