Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder 곰취 분말 첨가 화쥐안(花捲)의 항산화 활성 및 품질특성
손을평 Yi-ping Sun , 정이지 Yi-ji Jeong , 한영실 Young-sil Han
Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder 곰취 분말 첨가 화쥐안(花捲)의 항산화 활성 및 품질특성
손을평 Yi-ping Sun , 정이지 Yi-ji Jeong , 한영실 Young-sil Han
DOI:10.9724/kfcs.2016.32.2.147
Abstract
Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.
Study on Processing Quality of Different Parts of Pork and Beef 돈육 및 우육 부위별 가공적성 연구
최윤상 Yun-sang Choi , 구수경 Su-kyung Ku , 이혜진 Hae-jin Lee , 성정민 Jung-min Sung , 전기홍 Ki-hong Jeon , 김현욱 Hyun-wook Kim , 김태경 Tae-kyung Kim , 김영붕 Young-boong Kim
DOI:10.9724/kfcs.2016.32.2.157
Abstract
Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.
Key Words
modern genotype pork, Korean native black pork, Holstein, Korean native cattle, processing quality
Quality Characteristics of Injulmi Prepared with Dry Glutinous Rice Flour According to the Punching Time 치는 시간을 달리한 건식 쌀가루 인절미의 품질특성
Quality Characteristics of Injulmi Prepared with Dry Glutinous Rice Flour According to the Punching Time 치는 시간을 달리한 건식 쌀가루 인절미의 품질특성
박영미 Young Mi Park , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2016.32.2.168
Abstract
Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour.
Quality Characteristics of Jeungpyun Prepared with Brown Rice and Sea Tangle Powder 현미와 다시마분말의 첨가수준을 달리한 증편의 품질특성
이민우 Min-woo Lee , 이인선 In-seon Lee
DOI:10.9724/kfcs.2016.32.2.178
Abstract
Purpose: This study investigated the quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Methods: The pH, volume, and spreadability of the dough and moisture content, color, texture and sensory evaluation of the Jeungpyun were performed. Results: The results showed that the pH of the dough decreased in all sample groups with the lapse of fermentation time, and ultimately revealed a pH ranging from 4.55-4.65. The spreadability of the dough significantly decreased as the substitute amount of the brown rice flour increased; the sample group with 1% sea tangle powder showed a significantly larger spreadability than the sample group with 2% sea tangle powder (p<0.05). The moisture content in the Jeungpyun showed a significantly lower result as the substitute amount of brown rice flour increased (p<0.05). Lightness (L) was reduced as the substitute amount of brown rice flour increased, and redness (a) and yellowness (b) also appeared to increase. As a result of measuring the texture, the 50% sample group with a high substitute rate of brown rice flour was observed to have high characteristics of hardness, gumminess and chewiness, and was low in cohesiveness. The result of the acceptance test showed that the sample group that substituted 25% brown rice flour and added 1% sea tangle powder was evaluated to have a significantly higher acceptance than the sample group that added 2% sea tangle powder in terms of color, texture and overall acceptance. Conclusion: The result of the acceptance test showed that the sample group that substituted 25% of brown rice flour and added 1% of sea tangle powder showed higher tendency in all acceptance attributes than the sample group that did not substitute the brown rice flour to show the possibility of developing the Jeungpyun with brown rice.
Key Words
Jeungpyun, brown rice, sea tangle, quality characteristics
Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract 흑마늘 추출액의 첨가 농도에 따른 간장의 품질특성 및 항산화 활성
최명효 Myoung Hyo Choi , 강재란 Jae Ran Kang , 강민정 Min Jung Kang , 심혜진 Hye Jin Sim , 이창권 Chang Kwon Lee , 김경민 Gyoung Min Kim , 김동규 Dong Gyu Kim , 신정혜 Jung Hye Shin
Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract 흑마늘 추출액의 첨가 농도에 따른 간장의 품질특성 및 항산화 활성
최명효 Myoung Hyo Choi , 강재란 Jae Ran Kang , 강민정 Min Jung Kang , 심혜진 Hye Jin Sim , 이창권 Chang Kwon Lee , 김경민 Gyoung Min Kim , 김동규 Dong Gyu Kim , 신정혜 Jung Hye Shin
DOI:10.9724/kfcs.2016.32.2.188
Abstract
Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and 2,000 μg/mL, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.
Key Words
soy sauce, black garlic extract, polysaccharide, DPPH, ABTS
Component Changes in Antioxidant Activity and Isoflavones (β-glucoside & aglycone) Contents of Small Black Bean According to Different Cooking Methods 조리방법을 달리한 쥐눈이콩의 항산화력 및 이소플라본 배당체·비배당체 함량 비교
Component Changes in Antioxidant Activity and Isoflavones (β-glucoside & aglycone) Contents of Small Black Bean According to Different Cooking Methods 조리방법을 달리한 쥐눈이콩의 항산화력 및 이소플라본 배당체·비배당체 함량 비교
신지훈 Jihun Shin , 주나미 Nami Joo
DOI:10.9724/kfcs.2016.32.2.197
Abstract
Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of β-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (β-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans (9.63 μg/g). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans (759.49 μg/g), pressure cooked beans (725.12 μg/g), boiled beans (591.05 μg/g), steamed beans (511.61 μg/g), and uncooked beans (180.80 μg/g) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.
Key Words
small black bean (Rhynchosia nulubilis), cooking method, isoflavone
Comparison on Physico-Chemical and Affective Properties in Mackerel Cooked by Electric Pan and under Superheated Steam 구이용 전기팬과 과열증기로 열처리한 고등어구이의 이화학적인 품질특성 및 기호도 비교평가
Comparison on Physico-Chemical and Affective Properties in Mackerel Cooked by Electric Pan and under Superheated Steam 구이용 전기팬과 과열증기로 열처리한 고등어구이의 이화학적인 품질특성 및 기호도 비교평가
유광연 Gwang Yeon Yu , 조인희 In Hee Cho
DOI:10.9724/kfcs.2016.32.2.204
Abstract
Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan (95°C) for 10 min and mackerel cooked under superheated steam (250°C) for 5 min to be internal temperatures of 75±5°C and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.
Key Words
superheated steam, electric pan, mackerel, physico-chemical and affective property
Quality Characteristics of Salted Tomato Powder 가염 토마토 분말의 품질특성에 관한 연구
Quality Characteristics of Salted Tomato Powder 가염 토마토 분말의 품질특성에 관한 연구
조성현 Sung-hyun Cho , 유승석 Seung-seok Yoo
DOI:10.9724/kfcs.2016.32.2.211
Abstract
Purpose: This study was conducted to investigate the physical and sensory properties of seasoned powders utilizing tomato. Methods: Tests of salted tomato powder were performed for the physiochemical properties (moisture content, pH value, titratable acidity, color value, salinity content, and solubility content), sensory characteristics and sensory preference. Results: Moisture content of salted tomato powder containing fully ripened tomato (RT) was higher than that of salted tomato powder containing cherry tomato (CT), with the exception of CT 10%. The pH values of RT was relatively high and increased salt addition increased the pH as well. The titratable acidity was opposite the result of pH measurement. The color values of RT was higher than that of CT for the L, a, and b values. The salt content of RT was higher than that of CT. RT 10% showed the highest dissolution followed by CT 10%. In addition, the sensory preference for CT 10% was the highest, with the best scores for appearance and taste. Conclusion: It was concluded that 10% salt addition is the most suitable sensually for the manufacture of salted tomato powder.
School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service 학교 급식 영양(교)사의 나트륨 저감화 인식도, 실천도 및 저감화 방안
김은경 Eun Kyung Kim , 김혜영 Hae Young Kim
DOI:10.9724/kfcs.2016.32.2.222
Abstract
Purpose: Sodium intake in school meals is very high. Accordingly, many health problems have emerged. The objective of this study was to assess school dietitian's awareness and practice of sodium contents in urban and rural locations schools and suggest sodium reduction plan in school meal service. Methods: A total of 524 nationwide school dietitians from elementary, middle, and high schools in south Korea were surveyed using questionnaires to determine their awareness and practicing behavior for reducing high-salt contents in meals. Sodium reduction plan was then suggested accordingly. Results: Most school dietitians (83%, n=436) were aware of the necessities of sodium reduction in school meals. They were aware of optimum sodium levels at 700-1000 mg. However, the percentages of dietitians who had practicing behavior of using measuring utensils for seasoning were 20.7% (n=108), 14.9% (n=78), and 13.5% (n=71) in elementary, middle, and high schools, respectively (p<0.001). Dietitians in urban elementary and middle schools had significantly (p<0.01) higher practicing behavior of using measuring utensils compared to those in rural locations. Considering low levels of soup contents with high amount of leftover, the desirable soup portions to be reduced were ‘50-100 mL’ (n=66, 12.7%) for elementary school and ‘100-150 mL’ for middle school (n=62, 12.0%) and high school (n=57, 11.0%, p<0.001). Conclusion: Dietitians' awareness for sodium reduction was high but their practicing behavior was relatively low. Thus, continuous efforts are required to develop reduced-sodium menu by promoting the use of measuring utensils when preparing meals and by planning no soup meal day or educating students and teachers about the importances of reducing sodium in school meals.
Key Words
sodium reduction, awareness, practice, school meal service
Female Marriage Immigrants’ Information Awareness, Perception and Familiarity on Korean Food Culture by Personal Characteristics and Food Neophobia Degree 여성결혼이민자의 개인특성 및 푸드네오포비아 정도에 따른 한식에 대한 정보인지 수준 및 인식, 친밀도에 관한 차이 연구
Female Marriage Immigrants’ Information Awareness, Perception and Familiarity on Korean Food Culture by Personal Characteristics and Food Neophobia Degree 여성결혼이민자의 개인특성 및 푸드네오포비아 정도에 따른 한식에 대한 정보인지 수준 및 인식, 친밀도에 관한 차이 연구
정희선 Hee-sun Jeong , 윤지영 Ji-young Yoon
DOI:10.9724/kfcs.2016.32.2.233
Abstract
Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants’ perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants’ mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.
Key Words
female marriage immigrant, Korean food culture, food neophobia, information awareness, perception
