Quality Characteristics of Cookies Made with Added Wheat Sprout Powder 밀싹 분말을 첨가한 쿠키의 품질특성
안상희 Sang-hee An
DOI:10.9724/kfcs.2015.31.6.687
Abstract
The purpose of this study was to investigate the quality characteristics of cookies prepared with wheat sprout powder substituted at varying proportions (0%, 2%, 4%, 6%, and 8%) for wheat flour. The bulk density of cookie dough with wheat sprout powder were higher than that of the control group and the pH decreased. The moisture content of the groups with wheat sprout powder was higher than the control group. Width and thickness of finished cookies containing wheat sprout powder were lower than those of the control group. The spread ratio of the group with 8% wheat sprout powder was higher than that of the control group. In color, the L and a value decreased significantly with addition of wheat sprout powder. The hardness of the study groups was lower than that of the control group. DPPH radical scavenging activity of the control group was 24.90%, whereas the study groups ranged from 27.53∼38.76%. Sensory evaluation scores in terms of appearance, texture, taste and overall preference of groups with 2% and 4% of wheat sprout powder did not show any significant difference when compared to the control group. Based on the above results, using less than 4% of the wheat sprout powder would be appropriate for use in cookies.
Quality Improvement of Dumpling Shell Based on Rice Flour by Addition of Potato Starch and 감자전분과 HPMC 첨가수준에 따른 쌀가루 만두피의 품질특성
강이랑 Yi-rang Kang , 한정아 Jung-ah Han
DOI:10.9724/kfcs.2015.31.6.696
Abstract
Rice dumpling shells were prepared with different levels of hydrocolloids, such as hydroxypropyl methyl cellulose (HPMC), and potato starch. After steaming, the physical, sensory, and cooking properties of the shells were measured. Increasing the amount of potato starch decreased the pasting temperature and increased the peak viscosity. With the addition of hydrocolloids, water absorption and cooking loss for the rice dumpling shells decreased significantly. For the textural properties, the rice dumpling shells with hydrocolloids showed lower hardness and higher springiness than the control, and especially, 10% potato starch and 3% HPMC addition (P10H3) improved the texture of the rice dumpling shells the most. The sensory results seemed to be affected more by the addition of potato starch than HPMC, and over 15% addition of potato starch significantly decreased the quality of the rice dumpling shells. By addition of adequate amount of hydrocolloids (3% HPMC and 10% potato starch), the sensory quality of rice dumpling shells can be effectively improved.
Quality Characteristics of Cookies with Ginger Powder 생강가루를 첨가한 쿠키의 품질특성
이채선 Chae-sun Lee , 임현숙 Hyeon-sook Lim , 차경희 Gyung-hee Cha
DOI:10.9724/kfcs.2015.31.6.703
Abstract
In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.
Key Words
ginger powder, cookie, quality characteristics
Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice 블루베리즙 첨가량을 달리한 블루베리편의 품질 및 항산화특성
이동수 Dong Su Lee , 박진희 Jin Hee Park , 유승석 Seung Seok Yoo
Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice 블루베리즙 첨가량을 달리한 블루베리편의 품질 및 항산화특성
이동수 Dong Su Lee , 박진희 Jin Hee Park , 유승석 Seung Seok Yoo
DOI:10.9724/kfcs.2015.31.6.718
Abstract
In this study, we investigated the quality and antioxidant activity of blueberry-pyun (traditional Korean jelly using blueberry) according to different ratios of blueberry juice (100%, 80%, 60%, 40%, and 20%). Moisture and pH significantly decreased as the content of blueberry juice increased (p<0.05). As the amount of blueberry juice decreased, the lightness (L) decreased. At the same time, the redness (a) and yellowness (b) were significantly higher (p<0.05). DPPH radical scavenging activity and anthocyanin contents increased significantly when the amount of blueberry juice increased (p<0.05). In the texture profile analysis, hardness decreased as the content of blueberry juice increased. There were no significant differences in springiness. 20% blueberry juice showed the highest gumminess and chewiness. During sensory evaluation, 60% blueberry juice showed the highest in the appearance, color, sweetness and overall-acceptability. From these results, we conclude that blueberry-pyun made of 60% blueberry juice is the most desirable.
Effect of Addition of Ethanol on the Quality of Kimchi Paste 에탄올 첨가가 김치 양념의 품질에 미치는 영향
강미란 Miran Kang , 정혜민 Hyemin Jung , 서혜영 Hye-young Seo
DOI:10.9724/kfcs.2015.31.6.725
Abstract
This study was conducted to evaluate the effects of ethanol on the prolongation of the shelf-life of kimchi paste. Kimchi paste was prepared by adding 0.5~3.0% ethanol, and then stored at 4°C for 35 days. The retardation of kimchi paste fermentation was evaluated by measuring chemical, microbial, and sensory characteristics. Titratable acidity and pH showed a slight difference, depending on the ethanol concentration. The titratable acidity showed the low content in kimchi paste with 3.0% ethanol during fermentation, whereas the pH showed a reverse tendency, indicating that fermentation was inhibited under a high ethanol concentration. The changes in the sugar-reduced contents were similar to that of the pH. The growth of microorganisms such as total aerobic bacteria, lactic acid bacteria, yeasts and molds in kimchi paste during fermentation were inhibited by ethanol, and the addition of 3.0% ethanol was most effective to inhibit the microbial growth. The number of coliform bacteria was decreased during fermentation of kimchi paste and not detected in any sample at 35 days, except for kimchi paste with 3.0% ethanol. In sensory evaluation, the addition of 0.5~1.5% ethanol in kimchi paste was showed no significant difference on sensory properties compared to the kimchi paste without ethanol (p<0.05). As a result, it is considered that the addition of 1.5% ethanol is the most appropriate to maintain the quality of kimchi paste, without the changing the flavor.
Key Words
kimchi paste, ethanol, pH, acidity, bacteria
Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder 곰취 분말 첨가 쌀쿠키의 항산화 활성 및 품질특성
Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder 곰취 분말 첨가 쌀쿠키의 항산화 활성 및 품질특성
정이지 Yi-ji Jeong , 한영실 Young-sil Han
DOI:10.9724/kfcs.2015.31.6.733
Abstract
This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, 11.78 μg/mL (IC50), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter’s color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.
Quality Characteristics on Adding Blood Levels to Blood Sausage 혈액 첨가 수준에 따른 혈액소시지의 품질 특성
최윤상 Yun-sang Choi , 성정민 Jung-min Sung , 전기홍 Ki-hong Jeon , 최현욱 Hyun-wook Choi , 서동호 Dong-ho Seo , 김천제 Cheon-jei Kim , 김현욱 Hyun-wook Kim , 황고은 Ko-eun Hwang , 김영붕 Young-boong Kim
DOI:10.9724/kfcs.2015.31.6.741
Abstract
This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2’s sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.
Analysis on Factors Influencing Foreign Chinese Students’ Off-Campus Restaurant Satisfaction 중국인 유학생의 외식 만족도에 영향을 주는 요인 분석
배현주 Hyun-joo Bae , 부고운 Goun Boo
DOI:10.9724/kfcs.2015.31.6.749
Abstract
The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students’ off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that ‘price propriety’, ‘ventilation of dining room’ and ‘friendliness of employees’ were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including ‘food quality and price’, ‘physical environment and value’, ‘service environment’, ‘service quality’, and ‘convenience and cleanness’. According to the results of multiple regression analysis, ‘service quality’, ‘service environment’, ‘food quality and price’, and ‘physical environment and value’ had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.
Key Words
off-campus restaurant, Chinese student, Important-Performance Analysis, service quality, satisfaction
A Study on Customer Attitude and Effort towards Reducing Food Waste When Dining Out 소비자의 외식관련 음식물 쓰레기에 대한 태도 및 감소 노력에 관한 연구
A Study on Customer Attitude and Effort towards Reducing Food Waste When Dining Out 소비자의 외식관련 음식물 쓰레기에 대한 태도 및 감소 노력에 관한 연구
윤지영 Ji-young Yoon
DOI:10.9724/kfcs.2015.31.6.756
Abstract
As food waste problems become more severe, the need for reduction plans is increasing. Thus, this study aimed to discover the attitudes towards and the intentions to reduce restaurant food waste as well as the importance of and intentions to participate in reduction plans among adults customers A self-administrated questionnaire was given to 361 adults (216 men and 145 women) over 20 years old residing in Seoul and Gyeonggi province. According to the results, the respondents regarded restaurant food waste problems as serious (4.01). The biggest reason for leaving food was concern about hygiene (3.57), followed by tasting food (3.34) and portions that were too large (3.10). 57.6% responded that they try to reduce food waste when dining out. Women over 30 admitted to leaving food when dining out if the food did not taste as expected, if they had health concerns about additives such as condiments, and for body weight management. The overall average degree of awareness on the gravity of restaurant food waste problems was 4.06, indicating that respondents deeply empathized with the matter. Women showed higher alertness compared to men, and respondents in their 30s or over did more than those in their 20s. Also, respondents who try to reduce food waste when dining out had higher levels of concern than those who did not. According to the results from measuring the importance of and intention to participate in restaurant food waste reduction plans, taking away left-over food was the best option. In short, citizenship improvement campaigns should be designed for restaurants and related organizations in order to stimulate the need and effects of efforts to reduce dine-out food waste and induce aggressive participation by consumers. Diverse methods to increase actual consumer participation in food waste reduction plans that show high consumer participation intentions also needs to be developed.
The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children’s Foodservice Facilities 어린이 급식소의 위생관리 실태 조사 및 방문지도에 따른 위생관리 개선 효과 분석
The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children’s Foodservice Facilities 어린이 급식소의 위생관리 실태 조사 및 방문지도에 따른 위생관리 개선 효과 분석
This study was conducted to investigate food safety management practices at children‘s foodservice facilities and evaluate the effect of visiting education by Center for Child-care Foodservice Management (CCFSM) for food safety improvement. The subjects of evaluation included child care centers (84.3%), kindergartens (7.8%), and community child centers (7.8%). Facilities by foundation types were private (70.6%), public (19.6%), and corporation (9.8%). The average score of food safety evaluation was 84.09 points. The total score of food safety evaluation of community child center was significantly lower than that of child care center and kindergarten (p<0.01); and the total score of public facilities was higher than that of private facilities. Furthermore, 35.9% of evaluation items showed performance higher than 90%, while 15.4% showed performance less than 60%. The item with lowest performance was ‘washing and disinfection of fruits and vegetables (26.5%)’. Results of one-way ANOVA of food safety evaluation score by the frequency of visiting education indicated that the evaluation score of the third session significantly increased from the first and second sessions. In addition, the result of two-way ANOVA showed that both foodservice type (F=21.730, p<0.001) and the frequency of visiting education (F=7.968, p<0.001), and both foundation type (F=31.387, p<0.001) and the frequency of visiting education (F=7.507, p<0.001) affected the total food safety evaluation score. There were significant differences in result scores according to the number of meal served (F=17.133, p<0.001) and the frequency of food safety evaluation (F=17.065, p<0.001). In conclusion, visiting education of children’s foodservice facility showed significant effect on the improvement of food safety level.
Key Words
Center for Child-care Foodservice Management, CCFSM, children`s foodservice facility, child care center, food safety evaluation, visiting education
Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantarum GBL17 Strain Lactobacillus plantarum GBL17 균주를 이용한 복분자 유산발효 특성
Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantarum GBL17 Strain Lactobacillus plantarum GBL17 균주를 이용한 복분자 유산발효 특성
Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at 30°C for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by 9.8 °Brix after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.
Key Words
Lactobacillus plantarum, black raspberry, fermentation, lactic acid fermentation, antioxidant activity
Quality and Storage Characteristics of Gluten-free Rice Pound Cakes with Different Ratios of Germinated Brown Rice Flour 발아현미 가루 첨가비율에 따른 글루텐 프리 쌀 파운드케이크의 품질 및 저장특성
윤해라 Hae-ra Yun , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
Quality and Storage Characteristics of Gluten-free Rice Pound Cakes with Different Ratios of Germinated Brown Rice Flour 발아현미 가루 첨가비율에 따른 글루텐 프리 쌀 파운드케이크의 품질 및 저장특성
윤해라 Hae-ra Yun , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
DOI:10.9724/kfcs.2015.31.6.781
Abstract
Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at 2θ=17° decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.
Key Words
gluten-free, pound cake, germinated brown rice flour, quality, storage
