Physicochemical and Cooking Characteristics of Non-waxy Soft Brown Rice 연질현미의 이화학적 및 취반 특성
박지혜 Jihye Park , 신말식 Malshick Shin
DOI:10.9724/kfcs.2016.32.5.531
Abstract
Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.
Key Words
soft brown rice cultivar, cooked rice, water absorption, physicochemical property, cooking characteristics
Quality Characteristics of Various Bean Varieties Fermented with Bacillus subtilis Bacillus subtilis에 의해 발효된 다양한 콩의 품질 특성
Quality Characteristics of Various Bean Varieties Fermented with Bacillus subtilis Bacillus subtilis에 의해 발효된 다양한 콩의 품질 특성
김기혁 Keehyuk Kim , 이규희 Gyuhee Lee
DOI:10.9724/kfcs.2016.32.5.541
Abstract
Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of 394.74±28.80 mg%, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of 3.44±0.36%, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.
Key Words
Cheonggukjang, Bacillus subtilis, chickpea, red bean, lentil bean
Quality Deterioration Suppressing Effects of pH Regulators during Heat Treatment of Concentrated Blueberry Puree 농축 블루베리 퓌레 열처리 시 pH 조절제의 품질 저하 억제 효과
이인경 In Gyeong Lee , 민세철 Seo Cheol Min , 김희선 Hee Sun Kim , 한귀정 Gwi Jung Han , 김명환 Myung Hwan Kim
Quality Deterioration Suppressing Effects of pH Regulators during Heat Treatment of Concentrated Blueberry Puree 농축 블루베리 퓌레 열처리 시 pH 조절제의 품질 저하 억제 효과
이인경 In Gyeong Lee , 민세철 Seo Cheol Min , 김희선 Hee Sun Kim , 한귀정 Gwi Jung Han , 김명환 Myung Hwan Kim
DOI:10.9724/kfcs.2016.32.5.549
Abstract
Purpose: In this study, we aimed to minimize quality degradation of concentrated blueberry puree by thermal treatment at 90°C for 5 min, with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. Methods: The color values, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were evaluated for quality parameters of concentrated blueberry puree. Results: The highest values of color value, redness a, anthocyanin contents, DPPH radical scavenging, elastase inhibition and tyrosinase inhibition activities were 1% CA+0.5% ASM followed by 1% CA and control. The quality parameters of concentrated blueberry puree were significantly different between control and 1% CA+0.5% ASM treatment (p<0.05). Conclusion: During thermal treatment, quality degradation of concentrated blueberry puree was reduced by 1% CA+0.5% ASM treatment, which is expected for new acidulants.
Quality Characteristics of Noodle Added with Radish Juice Containing Pulp 과육이 포함된 무즙으로 반죽한 국수의 품질특성
정지윤 Ji-yun Jeong , 박희진 Hee-jin Park , 원삼연 Sam-yeon Won , 김성수 Sung-soo Kim
DOI:10.9724/kfcs.2016.32.5.559
Abstract
Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.
Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods 콩의 종류 및 조리방법에 따른 단백질 · 아미노산 함량 변화
임정연 Jeong Yeon Im , 김상천 Sang-cheon Kim , 김세나 Sena Kim , 최용민 Youngmin Choi , 양미란 Mi Ran Yang , 조인희 In Hee Cho , 김행란 Haeng Ran Kim
DOI:10.9724/kfcs.2016.32.5.567
Abstract
Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in 100±15°C of water for 4 hr), and fried (in a pan at 110±15°C for 20±5 min) soybean samples were prepared. Contents of protein and amino acids were determined. Results: Protein content in raw Baktae, Seoritae, Huktae, and Seomoktae soybeans ranged from 361.0 to 386.8 mg/g. Protein contents differed according to cooking methods. They were higher in pan-fried beans (107.9-113.5%) than in raw or boiled soybeans (48.2-49.5%). A total of 18 amino acids were analyzed. Amino acid data sets were subjected to principle component analysis (PCA) to understand their differences according to soybean types and cooking methods. Bean samples could be distinguished better according to cooking method in comparison with bean types by principle component (PC1) and PC2. In particular, fried soybeans contained much higher levels of cystein. Other amino acids were the dominant in raw and boiled ones. On the other hand, the amounts of threonine, histidine, proline, arginine, tyrosine, lysine, tryptophan, and methionine were higher in raw bean samples than in cooked ones. Conclusion: The contents of amino-acids and proteins are more effected by different cooking methods in comparison with soybean types.
The Physicochemical Characteristics and Antioxidant Properties of Commercial Nurungji Products in Korea 국내 시판 누룽지의 물리화학적 특성 및 항산화 성질 연구
양지원 Ji-won Yang , 최일숙 Il Sook Choi
DOI:10.9724/kfcs.2016.32.5.575
Abstract
Purpose: Nurungji is a traditional Korean food made by yellowish scorched rice. After getting gelatinization of rice, a thin crust of scorched rice will usually be left in the bottom of the traditional cooking pot. In this study, physicochemical characteristics and antioxidant properties of five commercial nurungji products (CNP1, CNP2, CNP3, CNP4, and CNP5) were evaluated. Methods: Physicochemical properties of the five commercial nurungji products were evaluated with AOAC method. The antioxidant activities were assessed using the 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2-azinobis-(3-ethyl-benozothia zoline-6-sulfonic acid)(ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. Results: Water content was the highest in CNP3, followed by CNP1, CNP2, CNP5, and CNP4. Crude ash content of all nurungji was less than 1%. In Hunter color parameter, the significantly highest a value (redness) and b value (yellowness) were measured in the CNP4 product, meanwhile the lowest in CNP3 (p<0.05). The nurungji products of CNP4 and CNP5 had the significantly higher content in total polyphenols and total flavonoids, compared to those of other products. CNP3 and CNP2 had the lowest in total polyphenols and total flavonoids, respectively. CNP4 and CNP5 products showed the significantly higher values in antioxidant activities, whereas CNP3 had the lowest activity. Conclusion: The high value of antioxidant activities in CNP4 and CNP5 might have been affected primarily by the total polyphenols with increasing browning color during the heat treatment.
Changes in the Quality of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) Depending on the Storage Temperature 신품종 이슬송이 버섯(Lentinula edodes GNA01)의 온도별 저장에 따른 품질 변화
Changes in the Quality of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) Depending on the Storage Temperature 신품종 이슬송이 버섯(Lentinula edodes GNA01)의 온도별 저장에 따른 품질 변화
Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activity on consequent storage based on the temperature of new cultivar dew-drop pine mushroom (Lentinula edodes GNA01). Methods: Dewdrop Pine Mushroom were prepared under different storeage temperature (4, 10, 20°C). Results: Weight loss and hardness showed the least reduction rate when it was stored at 4°C (p<0.05). The color value changed to dark brown at all storage temperatures during the storage period. When it was stored at 4°C, it maintained its initial color for a longer period than at different storage temperatures. With respect to the change in its viable cell count, the cells proliferated to less than 3.0 log CFU/g up to Ed: Please review the change. The earlier part was difficult to understand 2.83 log CFU/g until 15 days of storage at 4°C. On measuring the antioxidant activity of this mushroom, the polyphenol content was maintained without a large change until 9 days of storage at 4°C. The electron-donating action maintained high antioxidant activity, accounting for 81.99% until 12 days of storage from 83.08% during the initial storage at 4°C. When it was stored at 4°C, the sensory characteristics received the highest score among all items, such as appeaance, color, flavor and general preference, etc. Concolusion: In summary, new Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) can maintain its commercial value until the 12th day of 4°C storage.
Key Words
Dewdrop Pine Mushroom (Lentinula edodes GNA01), freshness, temperature, storage
Quality Characteristics of Pancake Premix with Dioscorea batatas Powder by Steaming Process 증숙 공정을 이용한 마 분말 첨가 팬케익 프리믹스의 품질특성
강문경 Moon-kyung Kang , 김진숙 Jin-sook Kim , 김기창 Gi-chang Kim , 최송이 Song-yi Choi , 김경미 Kyung-mi Kim
Quality Characteristics of Pancake Premix with Dioscorea batatas Powder by Steaming Process 증숙 공정을 이용한 마 분말 첨가 팬케익 프리믹스의 품질특성
강문경 Moon-kyung Kang , 김진숙 Jin-sook Kim , 김기창 Gi-chang Kim , 최송이 Song-yi Choi , 김경미 Kyung-mi Kim
DOI:10.9724/kfcs.2016.32.5.593
Abstract
Purpose: The aim of this study was to investigate the quality characteristics of pancake mix containing Dioscorea batatas powder. In order to optimize the formulation ratio of the pancakes, steaming process was used to develop health-oriented products by adding D. batatas saponin and improved blood circulation. Methods: D. batatas powder was substituted into pancake at 0%, 10%, 20%, 30% and 40% of the total weight of wheat flour. Results: The viscosity of batter tended to increase as the ratio of D. batatas powder increased whereas the measures of spreadability were not significantly changed. In addition, the L-value and b-values decreased gradually while a-value increased. Among the textural characteristics cohesiveness tended to increase in proportion to the amount of D. batatas powder. Conclusion: The results of the sensory evaluation showed that pancake made with 20% D. batatas powder was the most preferable in appearance, flavor, taste, texture, and overall acceptability.
Key Words
Dioscorea batatas, steaming process, pancake
Antioxidant Activity, Sensory Characteristics, and Microbial Safety of Sunsik with Fermented Turmeric Powder 발효강황 첨가 선식의 항산화적ㆍ관능적 및 미생물적 품질 특성
오수보 Xiu Bao Wu , 김은경 Eun Kyung Kim , 라하나 Ha Na Ra , 변양수 Yang Soo Byeon , 김혜영 Hae Young Kim
Antioxidant Activity, Sensory Characteristics, and Microbial Safety of Sunsik with Fermented Turmeric Powder 발효강황 첨가 선식의 항산화적ㆍ관능적 및 미생물적 품질 특성
오수보 Xiu Bao Wu , 김은경 Eun Kyung Kim , 라하나 Ha Na Ra , 변양수 Yang Soo Byeon , 김혜영 Hae Young Kim
DOI:10.9724/kfcs.2016.32.5.600
Abstract
Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.
Key Words
Curcuma longa L, sunsik, fermentation, antioxidant, sensory
Evaluating Choice Attributes of Korean Ginseng Chicken Soup as a Home Meal Replacement (HMR) Product Using Conjoint Analysis: A Case Study of Singapore Market 컨조인트 분석을 이용한 삼계탕 간편가정식의 선택속성 분석: 싱가포르 시장을 중심으로
김은미 Eun-mi Kim , 안지애 Jee-ahe Ahn , 이호진 Ho-jin Lee , 이민아 Min-a Lee
Evaluating Choice Attributes of Korean Ginseng Chicken Soup as a Home Meal Replacement (HMR) Product Using Conjoint Analysis: A Case Study of Singapore Market 컨조인트 분석을 이용한 삼계탕 간편가정식의 선택속성 분석: 싱가포르 시장을 중심으로
김은미 Eun-mi Kim , 안지애 Jee-ahe Ahn , 이호진 Ho-jin Lee , 이민아 Min-a Lee
DOI:10.9724/kfcs.2016.32.5.609
Abstract
Purpose: The purpose of this study was to analyze the attributes considered important by Singaporeans in the selection of Korean ginseng chicken soup as an HMR product using conjoint analysis techniques. Methods: A total of 400 questionnaires were distributed to local consumers in April 2012, of which 324 were completed (81.0%). Statistical analyses of data were performed using SPSS/Windows 18.0 for descriptive statistics and conjoint analysis. Results: Analysis of the attributes and levels of Korean ginseng chicken soup as an HMR product for people who lived in Singapore showed the relative importance of each attribute as follows: packing (32.4%), chicken (32.1%), glutinous rice (13.8%), soup (11.6%), and ginseng (10.0%). Results showed that Singaporean consumers preferred code J’s Korean ginseng chicken soups as an HMR product, which consisted of half a chicken, glutinous rice, a whole ginseng root in a soy sauce-based soup, and a partially transparent package. The most preferred Korean ginseng chicken soup gained 50.4% potential market share from choice simulation when compared with the second preferred one. Conclusion: This study has significance in that such a practical research contributes to product development of a specific Korean dish for foreign consumers. In addition, the results of this study provide useful information for the food industry for global expansion and commercialization of Korean food, thereby providing an important foundation for future development of various Korean foods as HMR products.
Key Words
한식, 삼계탕, 간편가정식, 컨조인트 분석, HMR (Home Meal Replacement), Korean food, Korean ginseng chicken soup, conjoint analysis
Utilization and Application to Increase Egg Dishes in Communal Food Service in Accordance to Dietician’s Awareness 단체급식 영양사의 계란 요리에 대한 인식도에 따른 이용실태와 활용증대 방안
이헌옥 Heon Ok Lee , 성시진 Si Jin Seong , 백상우 Sang Woo Beak , 박중근 Jung Geun Park , 김종준 Jong Jun Kim , 강은주 Eun Zoo Kang , 엄애선 Ae Son Om
Utilization and Application to Increase Egg Dishes in Communal Food Service in Accordance to Dietician’s Awareness 단체급식 영양사의 계란 요리에 대한 인식도에 따른 이용실태와 활용증대 방안
이헌옥 Heon Ok Lee , 성시진 Si Jin Seong , 백상우 Sang Woo Beak , 박중근 Jung Geun Park , 김종준 Jong Jun Kim , 강은주 Eun Zoo Kang , 엄애선 Ae Son Om
DOI:10.9724/kfcs.2016.32.5.619
Abstract
Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians’ highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.
Recognition and Intake Frequency of Sugar by College Students and Suggestions on Reducing Sugar Recipes for Institutional Foodservices 당류에 대한 대학생들의 인식과 섭취빈도 조사 및 단체급식용 당류 저감 메뉴 제안
박옥진 Ok-jin Park , 이영미 Youngmee Lee , 김정현 Jung-hyun Kim , 민성희 Sung Hee Min
Recognition and Intake Frequency of Sugar by College Students and Suggestions on Reducing Sugar Recipes for Institutional Foodservices 당류에 대한 대학생들의 인식과 섭취빈도 조사 및 단체급식용 당류 저감 메뉴 제안
박옥진 Ok-jin Park , 이영미 Youngmee Lee , 김정현 Jung-hyun Kim , 민성희 Sung Hee Min
DOI:10.9724/kfcs.2016.32.5.627
Abstract
Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects’ BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.
A Study of Consuming Status and Consumer Awareness for Natural Carbonated Drinks 천연 탄산음료 제품의 소비자 이용 실태 및 인식도에 관한 연구
최희령 Hee-ryong Choi , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2016.32.5.637
Abstract
Purpose: This research was to understand the consumer awareness and consumption of natural carbonated drinks in Korea. Methods: A survey was conducted enrolling adults over the age of 20, residing in Seoul and its metropolitan area, and who consumed natural carbonated drinks. Data analysis of 544 valid samples was performed using SPSS 17.0. Results: The study showed that consumers mostly purchased natural carbonated water the most, primarily as a water substitute. However, many other usages that the consumer selected showed a possibility for a more versatile usages of natural carbonated drinks. As for the reason of purchase, ‘interest in a new product’ showed the highest mean value. The factor ‘interest in a new product’, ‘interest in its effectiveness on skin care and diet’, ‘lower-calorie products’, ‘health benefits from the usage of natural flavoring and coloring’ and ‘recommendation from acquaintances’ showed statistically significant higher values for women than men. The most frequent and preferred location for purchase were large discount stores, and the most preferred, major informants were in the order ‘tasting events at marts and department stores’, ‘TV/radio advertisement’ and ‘recommendations from family/friends’. Analysis of the purchase intent showed high interest for non-alcoholic natural carbonated drinks. Conclusion: The study results can be used as baseline data to establish marketing strategies in the emerging natural carbonated beverage market.
Study on Sodium Contents of Kindergarten Lunch Meals in Gyeoungsangbuk-do Area 경북 일부지역 영유아보육시설 급식의 나트륨 함량 실태조사
송단비 Dan-bi Song , 이경아 Kyung-a Lee
DOI:10.9724/kfcs.2016.32.5.648
Abstract
Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do. Methods: Five foodservice centers for children registered at Center for Children’s Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal. Results: Average salt content of every meal was 1.78±0.54 g, and average sodium content was 680.99±175.97 mg. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans’ recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice·noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and brothㆍstew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice·noodles, soup·stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice·noodles (48.97%), soup·stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%). Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.
Changes in Food Composition of Tenebrio molitor by Life Stage 생애주기에 따른 갈색거저리의 식품성분 변화
이주혜 Ju-hye Lee , 이지윤 Jiyoon Lee , 황진봉 Jinbong Whang , 남진식 Jin-sik Nam , 한혜경 Hye-kyung Han , 김소민 So-min Kim , 임정연 Jeong Yeon Im , 최용민 Youngmin Choi , 김행란 Haeng Ran Kim , 김세나 Se-na Kim
Changes in Food Composition of Tenebrio molitor by Life Stage 생애주기에 따른 갈색거저리의 식품성분 변화
이주혜 Ju-hye Lee , 이지윤 Jiyoon Lee , 황진봉 Jinbong Whang , 남진식 Jin-sik Nam , 한혜경 Hye-kyung Han , 김소민 So-min Kim , 임정연 Jeong Yeon Im , 최용민 Youngmin Choi , 김행란 Haeng Ran Kim , 김세나 Se-na Kim
DOI:10.9724/kfcs.2016.32.5.656
Abstract
Purpose: This study was aimed to compare the nutritional content of the life stages of Tenebrio molitor. Methods: Nutritional element analysis comprised 12 minerals, 18 amino acids, 4 vitamins, and 12 fatty acids in larval, pupal, and adult stages. Nutritional element content was expressed as a percentage of 100 g of sample and determined in raw and freeze-dried samples to assess the food value of the insect. Results: Moisture, crude protein, and crude fat contents in raw samples were 63.5%, 23.19%, and 3.96%, respectively. Moisture content was significantly higher in the adult stage than in larval and pupal stages, whereas crude fat and crude ash contents were lower. Mineral composition of the mealworm showed K, P, and Mg in decreasing order of content, with no differences among life stages. Total amino acid content increased from adult, pupal to larval stages, in order with each stage's growth, without difference in amino acid composition. Seventy-six to 78% of total fatty acid corresponded to unsaturated fatty acids, with oleic acid as the most abundant. In addition, fatty acid content was high in the adult stage, and clear differences were observed between life stages. Finally, vitamins B1 and B3 showed similar content between life stages, whereas vitamin B2 showed a higher content the adult than larval and pupal stages. A higher folate content was observed in pupal and adult stages than in the larval stage. Although freeze-dried samples showed a higher nutritional content than raw samples, both samples were similar in composition and content between life stages, suggesting the suitability of freeze-dried samples for use as food materials. Conclusion: These results may provide a basis for more diversified industrial applications of the Tenebrio molitor.
Key Words
Tenebrio molitor, life stage, mineral, vitamin, fatty acid
