The Health Benefits of Porridge with Tomato Powder 토마토 분말을 첨가한 죽의 품질 특성
최은주 Eun Joo Choi , 김미향 Mi-hyang Kim
DOI:10.9724/kfcs.2015.31.3.233
Abstract
We investigated the physicochemical and antioxidant activity characteristics of tomato porridge with different ratios (0%, 2%, 4%, 6%, and 8%) of tomato powder in order to determine its potential health benefits. Tomato porridge samples were measured to obtain 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity increased with the addition of tomato powder. The moisture contents of samples ranged from 81% to 78%. The L-value decreased, while a- and b-values increased, as the amount of tomato powder in the porridge increased. Also, the pH of samples decreased with increasing quantity of tomato powder. Based on sensory evaluations, the tomato powder intensified color, flavor, taste, appearance, viscosity and overall acceptability of the porridge. The sample that comprised 6% tomato powder had the highest color, flavor, taste, appearance and overall acceptability scores. Consequently, this research found that incorporating this percentage of tomato powder into the rice flour was the best formula for tomato porridge.
This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson’s correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.
Study on Resistant Starch Contents and Cooking Characteristics of Commercial Extrusion-Cooked Noodles 시판 압출숙면류의 저항전분 함량과 조리특성
류복미 Bog-mi Ryu , 김창순 Chang-soon Kim
DOI:10.9724/kfcs.2015.31.3.248
Abstract
We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.
Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang 매운맛 등급화 고추장으로 제조한 오이생채의 이화학적 관능적 특성
이인선 In-seon Lee
DOI:10.9724/kfcs.2015.31.3.255
Abstract
This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.
Quality Characteristics of Bread Containing Sourdough Using Various Grain Flours 다양한 곡류의 Sourdough를 첨가한 식빵의 품질특성
이경숙 Kyung Sook Lee , 박금순 Geum Soon Park
DOI:10.9724/kfcs.2015.31.3.264
Abstract
The principal objective of this study was to evaluate the effects of the addition of sourdough to various grain flours in bread, specifically, in regards to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the third day, while lactic acid bacteria counts increased until the second day. The weight of breads containing sourdough made with rye flour, strong flour, and Korean wheat flour were higher than that of the control. However, the height, volume, and specific volume of control were higher than those of the groups with sourdough made with various grain flours. The pH of breads containing sourdough was lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during the five days of storage at 30°C, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, the L values of the control and bread containing sourdough made with barley flour were higher than that of the other groups after five days. The a value of bread containing sourdough made of rye flour was higher, and the b values of breads containing sourdough made of Korean wheat flour, barley flour and rye flour were higher than those of the other groups after five days. The hardness of breads containing sourdough increased as storage time increased, where as breads containing sourdough made of Korean wheat flour, Korean whole wheat flour, and rye flour revealed no significant differences with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.
Descriptive Sensory Evaluation and Consumer Acceptability of Sujeonggwa in a Tea Bag 티백 형 수정과의 관능적 특성 및 소비자 기호도 조사
김하나 Hana Kim , 송영옥 Yeong Ok Song , 이지현 Jeehyun Lee
DOI:10.9724/kfcs.2015.31.3.280
Abstract
Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.
Physicochemical Characteristics and Antioxidant Activity of Bracken (Pteridium aquilinum Kuhn) in Namhae 남해산 고사리의 이화학적 특성 및 항산화 활성
심혜진 Hye-jin Sim , 황초롱 Cho-rong Hwang , 강재란 Jae-ran Kang , 강민정 Min-jung Kang , 신정혜 Jung-hye Shin
DOI:10.9724/kfcs.2015.31.3.288
Abstract
In this study, we investigate the physicochemical characteristics of dried bracken (Pteridium aquilinum Kuhn) harvested in Namhae. The moisture, ash, crude protein and crude lipid content was 10.79±0.31%, 6.16±0.04%, 33.20±0.40% and 2.45±0.27%, respectively. The total mineral (Ca, Fe, K, Mg, Na, Mn) content was 36720.1±495.7 mg/kg, with K being the highest at 31890.0±503.8 mg/kg. The total free amino acid content was 704.41 mg/100 g, the amount of methionine, citrulline and sarcosine being higher than the others. The water and 50% ethanol extracts from the dried bracken were evaluated for the total poly phenolic compound content, antioxidant activity and xanthine oxidase and α-glucosidase inhibitory activity. The total polyphenol content in the 50% ethanol extract (1574.86±18.31 mg/100 g) was higher than in the water extract (1240.24±16.32 mg/100 g). The DPPH and ABT radical scavenging activity was increased according to the concentration of bracken extract, and the activity in the 50% ethanol extract was higher than in the water extract. In addition, the xanthine oxidase and α-glucosidase inhibitory activity was also higher in the 50% ethanol extract than in the water extract. In conclusion, bracken has great antioxidative and antidiabetic effects and can be used as a preventive agent for oxidation and diabetes.
Analysis of Biogenic Amines Content and the Main Volatile Flavor Compounds in Black Raspberry Wine Using Traditional Yeast 토종효모를 이용한 복분자 발효주의 바이오제닉아민 함량 및 향기성분 분석
Analysis of Biogenic Amines Content and the Main Volatile Flavor Compounds in Black Raspberry Wine Using Traditional Yeast 토종효모를 이용한 복분자 발효주의 바이오제닉아민 함량 및 향기성분 분석
We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to 1×109 CFU/kg, followed by incubation at 25°C for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.
Key Words
black raspberry, traditional yeast, wine, biogenic amine, flavor compound
Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums 가열 조건을 달리한 단호박 페이스트와 검 종류별 단호박 라떼의 품질특성
박보람 Bo-ram Park , 김나정 Na-jung Kim , 유선미 Seon-mi Yoo , 한귀정 Gwi Jung Han , 김하윤 Ha Yoon Kim , 한혜민 Hye-min Han , 신동선 Dong-sun Shin , 신말식 Malshick Shin
Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums 가열 조건을 달리한 단호박 페이스트와 검 종류별 단호박 라떼의 품질특성
박보람 Bo-ram Park , 김나정 Na-jung Kim , 유선미 Seon-mi Yoo , 한귀정 Gwi Jung Han , 김하윤 Ha Yoon Kim , 한혜민 Hye-min Han , 신동선 Dong-sun Shin , 신말식 Malshick Shin
DOI:10.9724/kfcs.2015.31.3.304
Abstract
For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.
Key Words
sweet-pumpkin, paste, sweet-pumpkin latte
Quality Characteristics of Seolgiddeok with Radish (Raphanus sativus L.) Leaf Powder 무청 분말이 첨가된 설기떡의 품질 특성
Quality Characteristics of Seolgiddeok with Radish (Raphanus sativus L.) Leaf Powder 무청 분말이 첨가된 설기떡의 품질 특성
김찬희 Chan-hee Kim
DOI:10.9724/kfcs.2015.31.3.318
Abstract
This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.
Perception and Purchase Behavior on Environmentfriendly Agricultural Products of College Students in Daejeon 대전지역 대학생의 친환경농산물 인식 및 구매행동
조유진 Yu-jin Cho , 구난숙 Nan-sook Koo
DOI:10.9724/kfcs.2015.31.3.328
Abstract
The survey was conducted to investigate the perception and purchase behaviors regarding environment-friendly agricultural products (EFAP). 353 questionnaires were collected from college students in Daejeon and analyzed using SPSS 21.0. The students recognized EFAP as foods containing less or no agricultural pesticides and chemical fertilizers. More food major students knew the definition of EFAP compared to non-food major students (p<0.05). The students discriminated EFAP based on certificat on label and obtained information about EFAP from TV/home shopping. More non-food major students purchased EFAP than food major students (p<0.001). The main reason for hesitation with EFAP purchases was the high price. However, students purchased EFAP because of their family`s safety. Price reduction is the most important factor to promote the consumption of EFAP. Proper education programs are required so that college students can easily purchase EFAP to promote safe and healthy dietary habits.
Antioxidation, Physicochemical, and Sensory Characteristics of Sulgidduck Fortified with Water Extracts from Moringa oleifera Leaf 모링가 잎 열수 추출물을 첨가한 설기떡의 항산화, 이화학 및 관능 특성
Antioxidation, Physicochemical, and Sensory Characteristics of Sulgidduck Fortified with Water Extracts from Moringa oleifera Leaf 모링가 잎 열수 추출물을 첨가한 설기떡의 항산화, 이화학 및 관능 특성
최은주 Eun-ju Choi , 김은경 Eun-kyung Kim
DOI:10.9724/kfcs.2015.31.3.335
Abstract
The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.
A Study on the Applicability of Chinese Steamed Dumpling with Korean Food Stuffing - Focusing on Jiangsu Residents - 중국 만두소의 한국음식 적용가능성 연구 - 중국 강소성 지역 주민을 대상으로 -
A Study on the Applicability of Chinese Steamed Dumpling with Korean Food Stuffing - Focusing on Jiangsu Residents - 중국 만두소의 한국음식 적용가능성 연구 - 중국 강소성 지역 주민을 대상으로 -
오적 Di Wu , 주나미 Nami Joo
DOI:10.9724/kfcs.2015.31.3.344
Abstract
The purpose of this study is to improve Korean food market competitiveness in China, and to develop product diversity. Therefore, the paper will discuss and analyze the feasibility of combining Korean and Chinese cuisines. The paper is based on a SPSS-analyzed survey of 255 Jiangsu residents focusing on the concept of breakfast, and the recognition of and preference for Korean food. The result showed a high level of eating out for breakfast in Jiangsu province and the expectation of many options. The respondents generally preferred porridge, steamed stuffed dumplings, noodles and other options that are relatively convenient. Korean foods such as bulgogi, samgyeopsal, tteokbokki and bibimbap generally enjoyed a high degree of recognition and preference. This study selected bulgogi, jeyukbokkeum, dakgalbi and japchae as the stuffings for steamed dumplings and an evaluation of sensory attributes including saltiness, sweetness, spiciness, and gravy was conducted using 30 professionals. Relatively high scores were recorded in all aspects. Compared with the reference product, the dumplings with Korean food stuffing achieved higher scores. As a new development and attempt, the steamed dumplings with Korean food filling evaluated during this test demonstrated feasibility and enormous market potential. The study provides a new direction and reference value for the Chinese breakfast market and for the penetration of Korean food into the Chinese market.
Key Words
steamed stuffed dumpling, Korean food, stuffing, breakfast, mandu
Analysis of the Motives for Food Choice Using Food Choice Questionnaire Food Choice Questionnaire 방법을 적용한 식품선택 동기요인 분석
Analysis of the Motives for Food Choice Using Food Choice Questionnaire Food Choice Questionnaire 방법을 적용한 식품선택 동기요인 분석
김아영 A Young Kim , 이슬기 Seul Ki Lee , 이민아 Min A Lee
DOI:10.9724/kfcs.2015.31.3.352
Abstract
The purpose of this study was to analyze the motives for food choice using a Food Choice Questionnaire (FCQ). A FCQ, an instrument that measures the reported importance of nine factors underlying food choice, was administered to a representative sample of 157 adult respondents from 21 to 27 October 2013. Statistical analyses such as Descriptive statistics, Factor analysis, Reliability analysis, Pearson correlation, independent samples t-test, and analysis of variance (ANOVA) were performed on the data using the SPSS PASW Statistics 18.0 for Windows. According to the results, five food choice motivation factors were discerned: health, sensory and mood, convenience, price, and familiarity. The most important factors reported were price, sensory and mood, convenience, health and familiarity. We found that food choice motivation is distinguished by age, frequency of eating out, and consumption of HMR. Females in this study gave higher importance scores to health, sensory and mood, and familiarity. There were higher correlations between ‘health’ and ‘sensory appeal and mood’.
The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.
Key Words
sanitary quality, potentially hazardous food, school meal, production process, cooking method
Study on Relations among Emotional Labor, Burnout, Engagement and Customer Orientation of High School Foodservice Employees in Busan Area 부산지역 고등학교 조리종사자의 감정노동, 직무소진, 직무관여와 고객지향성간의 관계 연구
Study on Relations among Emotional Labor, Burnout, Engagement and Customer Orientation of High School Foodservice Employees in Busan Area 부산지역 고등학교 조리종사자의 감정노동, 직무소진, 직무관여와 고객지향성간의 관계 연구
이경아 Kyung-a Lee , 류은순 Eun-soon Lyu
DOI:10.9724/kfcs.2015.31.3.370
Abstract
The purpose of this study was to obtain data to improve customer orientation by managing emotional labor in foodservice employees. This study investigated the correlation between emotional labor (surface acting, deep acting), job burnout (emotional exhaustion, cynicism), and job engagement (vigor, dedication, absorption) in high school foodservice employees, and how they affect customer orientation. Our survey was administered to 330 school foodservice employees in the Busan area from June 2 to June 27, 2015. A total of 321 questionnaires were used for final analysis. The mean values for deep acting (p<0.01), cynicism (p<0.01), and dedication (p<0.05) significantly according to the position of the emproyees. The mean customer orientation significantly according to employment status (p<0.01) and meal service time (p<0.01). There was positive correlation (p<0.01) between surface acting, and emotional exhaustion cynicism, but negative correlation (p<0.01) between surface acting and vigor, dedication, absorption, and customer orientation. Deep acting had negative correlation (p<0.01) with emotional exhaustion and cynicism, positive correlation (p<0.05) with vigor, dedication, absorption, and customer orientation. Surface acting had negative influences on emotional exhaustion and cynicism, cynicism had negative influences on vigor, dedication, absorption, and customer orientation. Deep acting had positive influences on absorption and customer orientation, absorption had positive influences on customer orientation. Thus, nutrition teacher(dietitian) should educate foodservice employees the positive effects of deep acting to change their surface acting to deep acting, while actively managing internal customers.
Key Words
school foodservice employee, emotional labor, burnout, engagement, customer orientation
Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement 민들레 복합추출물 (AF-343) 첨가 간편가정식용 저염 건식형 치킨 비빔밥의 항산화적 품질특성
Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement 민들레 복합추출물 (AF-343) 첨가 간편가정식용 저염 건식형 치킨 비빔밥의 항산화적 품질특성
변양수 Yang-soo Byeon , 김혜영 Hae-young Kim
DOI:10.9724/kfcs.2015.31.3.378
Abstract
We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium reduced chicken bibimbap using dandelion complex extract powder of AF-343 (DCEP) as a home meal replacement. The DCEP is known to add moisture to the skin and to relieve the symptoms of atopic dermatitis. The sodium content of the standard sample was 1,190 mg per serving. The sodium was significantly reduced by 30%, resulting in 820 mg of sodium for the reduced-sodium group (p<0.05). The ash contents of the standard sample group with the DCEP showed significantly the highest value at 6.01% in all of the samples as affected by the minerals of the DCEP (p<0.05). Sensory characteristics of savory aroma, savory flavor, cooked vegetable flavor and hardness in all the samples did not show significant differences, implying that addition of DCEP and 30% sodium reduction did not have undesirable effects on those sensory attributes. Furthermore, chicken flavor, which was a bit oily in the standard samples tended to decrease slightly, leaving a desirable savory flavor increased in the reduced sodium groups. In acceptance tests, the samples did not show any significant differences, indicating that the DCEP added sodium-reduced samples may be potentially acceptable to consumers. Total flavonoid contents, ABTS and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer, and antibacterial activities significantly increased with the amount of DCEP added (p<0.05).
