Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder 잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성
오현빈 Hyeonbin O , 송가영 Ka-young Song , 장양양 Yangyang Zhang , 정기영 Ki Youeng Joung , 신소연 So Yeon Shin , 김영순 Young-soon Kim
DOI:10.9724/kfcs.2017.33.3.247
Abstract
Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ΔE value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.
Antimicrobial Activity of Lavander and Rosemary Essential Oil Nanoemulsions 라벤더와 로즈마리 에센셜 오일 나노에멀션의 항균 활성
김민수 Min-soo Kim , 이경원 Kyoung-won Lee , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2017.33.3.256
Abstract
Purpose: Essential oils are secondary metabolites of herbs and have antibacterial activities against foodborne pathogens. However, their applications for food protection are limited due to the hydrophobic and volatile natures of essential oils. Methods: In this study, essential oil nanoemulsions of rosemary and lavender were formulated with non-ionic surfactant Tween 80 and water using ultrasonic emulsification, and their antibacterial effects were determined. Results: The antibacterial activities of nanoemulsions were evaluated against 12 strains of 10 bacterial species, and significant antibacterial effects were observed against four Gram-positive and four Gram-negative bacteria but not against Streptococcus mutans and Shigella sonnei. In the disc diffusion test, the diameter of the inhibition zone proportionally increased with the concentration of nanoemulsions. Using cell turbidity measurement, minimum bactericidal concentration (MBC) of the nanoemulsions, which is the lowest concentration reducing viability of the initial bacterial inoculum by ≥99.9%, was significantly higher than the minimum inhibitory concentration (MIC) of the nanoemulsions. The largest bactericidal effects of lavender and rosemary essential oil nanoemulsions were observed against S. enterica and S. aureus, respectively. Conclusion: Nanoemulsion technique could improve antibacterial activity of essential oil nanoemulsions by increasing the solubility and stability of essential oils. Our findings shed light on the potential use of essential oil nanoemulsions as an alternative to chemical sanitizers in food protection.
Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place: Using 2015 Korea National Health and Nutrition Examination Survey 한국 성인들이 섭취한 음식의 제공 장소별 조리법에 따른 음식 유형 분석: 2015년 국민건강영양조사 자료 이용
Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place: Using 2015 Korea National Health and Nutrition Examination Survey 한국 성인들이 섭취한 음식의 제공 장소별 조리법에 따른 음식 유형 분석: 2015년 국민건강영양조사 자료 이용
최미경 Mi-kyung Choi
DOI:10.9724/kfcs.2017.33.3.264
Abstract
Purpose: The purpose of this study was to analyze the meal types by cooking methods provided at different meal provision places using the 2015 Korea National Health and Nutrition Examination Survey. Methods: A total of 42,441 meal data on adults from the 2015 Korea National Health and Nutrition Examination Survey were used for analysis. The data were analyzed by complex sample χ ²-test of independence and complex sample logistic regression analysis using SPSS 23.0 for Windows. Results: The meal provision place showing the highest frequency was home (60.2%), followed by commercial (32.5%) and institutional foodservices (7.3%). The meal types by cooking method most frequently consumed were rices (18.3%) and kimchis (16.6%). The results of the complex sample logistic regression analysis showed that breads & snacks, steamed or braised dishes, fried dishes, and fresh seasoned vegetables were more likely to be consumed at commercial or institutional foodservices than at home. In addition, noodles & dumplings were more likely to be consumed at commercial places, and Korean soups were consumed at institutional foodservices. Conclusion: From the results of this study, it is suggested to develop recipes for substitution of fried dishes and to develop low sodium recipes at commercial and institutional foodservices. In addition, education of consumers of commercial foodservice is needed to reduce consumption of fried dishes, salted seafoods, and pickled vegetables and encourage consumers to choose meals from institutional foodservice managed by dietitians.
Key Words
meal provision place, cooking method, Korea National Health and Nutrition Examination Survey
Effect of Sannamul and Herb Extract Addition on the Photooxidation of Soybean Oil Emulsion 콩기름 에멀션의 광산화에 대한 산나물과 허브 추출물의 첨가 효과
Effect of Sannamul and Herb Extract Addition on the Photooxidation of Soybean Oil Emulsion 콩기름 에멀션의 광산화에 대한 산나물과 허브 추출물의 첨가 효과
송애림 Aerim Song , 최은옥 Eunok Choe
DOI:10.9724/kfcs.2017.33.3.275
Abstract
Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at 5°C under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.
Key Words
photooxidation of emulsion, daraesoon, samnamul, basil, peppermint
Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa 찹쌀가루 배합비율이 약과의 이화학적 특성 및 관능적 특성에 미치는 영향
박진숙 Jin Sook Park , 이현아 Hyun Ah Lee , 이경애 Kyong Ae Lee
Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa 찹쌀가루 배합비율이 약과의 이화학적 특성 및 관능적 특성에 미치는 영향
박진숙 Jin Sook Park , 이현아 Hyun Ah Lee , 이경애 Kyong Ae Lee
DOI:10.9724/kfcs.2017.33.3.285
Abstract
Purpose: In this study, we evaluated the physicochemical and sensory effects of glutinous rice flour substitution in Yakgwa. Methods: The glutinous rice flour was added to Yakgwa dough as ratio to ranging from 0, 20, 40, 60%. Dehydration, oil absorption, color, texture and preference properties of Yakgwa were then investigated. Results: Glutinous rice flour caused a decrease in dehydration and oil absorption during frying. For color determination, L-value increased while b-value decreased as the addition of glutinous rice flour increased. In the instrumental texture analysis, hardness and chewiness increased with increasing glutinous rice flour content. Yakgwa with 20 or 40% glutinous rice flour showed a significantly higher overall acceptability than others. Conclusion: It can be concluded that 20 or 40% glutinous rice flour substitution is appropriate for preparing Yakgwa, based on the sensory evaluation results.
Quality of Cookies Formulated with Jeju Magma Seawater 제주 용암해수로 제조한 쿠키의 품질특성
정성현 Sung Hyun Jung , 전수정 Soojeong Jeon , 미카일영 Mikhail Young , 문유진 Yoo Jin Moon , 홍예은 Ye Eun Hong , 권미라 Meera Kweon
DOI:10.9724/kfcs.2017.33.3.292
Abstract
Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water ≈ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies
Key Words
Jeju magma seawater, water hardness, mineral content, starch pasting, cookie quality
Preparation and Physicochemical Characterization of Sea Tangle Vinegar for Utilization as Vinegar-Based Salad Dressing 식초기반 샐러드 드레싱용 다시마 식초 제조 및 이화학적 특성
Preparation and Physicochemical Characterization of Sea Tangle Vinegar for Utilization as Vinegar-Based Salad Dressing 식초기반 샐러드 드레싱용 다시마 식초 제조 및 이화학적 특성
한아름 Areum Han , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2017.33.3.300
Abstract
Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu’s reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.
Granular Morphology and Thermal Properties of Acid-Hydrolyzed Rice Starches with Different Amylose Contents 아밀로스 함량이 다른 쌀 전분으로 산 가수분해 처리된 입자의 형태적 및 열적 특성
노준희 Junhee No , 이채은 Chae Eun Lee , 신말식 Malshick Shin
Granular Morphology and Thermal Properties of Acid-Hydrolyzed Rice Starches with Different Amylose Contents 아밀로스 함량이 다른 쌀 전분으로 산 가수분해 처리된 입자의 형태적 및 열적 특성
노준희 Junhee No , 이채은 Chae Eun Lee , 신말식 Malshick Shin
DOI:10.9724/kfcs.2017.33.3.307
Abstract
Purpose: To develop nano-sized starch particles for application as dietary fiber sources in liquid food system, the morphology and thermal properties of acid hydrolyzed rice starches with different amylose contents were evaluated. Methods: Rice starches purified from three Korean cultivars, including Goami, Hopyeong, and Hwaseonchal, were hydrolyzed with 2.2 N HCl solution in a 35°C shaking water bath (100 rpm) for 7, 10 and 15 days. Results: Acid hydrolysis rates of rice starches increased with increasing hydrolysis duration, and rates for Goami, Hopyeong, and Hwaseonchal were 28.74-38.50%, 38.96-49.53%, and 40.24-48.88%, respectively. The granular size of acid hydrolyzed starches decreased to 122.4-479.9 nm, whereas granular aggregation increased with increasing hydrolysis duration. In particular, waxy rice starch of Hwaseonchal was composed of many tiny granules without aggregates. Gelatinization temperature and temperature range increased with increasing hydrolysis duration. All starches showed A type crystallinity using an x-ray diffractometer, regardless of acid hydrolysis. Conclusion: It is suggested that nanoparticles could be prepared by acid hydrolysis of rice starches, and waxy rice starch is the most preferred source for application.
Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time 온도와 시간에 따른 진공건조 굴비의 품질특성
박현수 Hyun Su Park , 현명택 Myung-taek Hyun , 이주희 Ju-hee Lee , 김대영 Dae Young Kim , 이건 Khan Lee , 김현정 Hyun Jung Kim
DOI:10.9724/kfcs.2017.33.3.316
Abstract
Purpose: Gulbi is a salted and dried yellow corvenia that is popular in Korea. In this study, yellow corvenia was vacuum-dried under two different conditions, average temperatures of 48°C for 12 and 15 h and 54°C for 9 and 12 h. Quality characteristics of vacuum-dried Gulbi against fresh corvenia were investigated. Methods: Moisture content, water activity, salt concentration, pH, acidity, volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), and fatty acid composition of Gulbi were evaluated. Results: Moisture contents of fresh corvenia and four types of vacuum-dried Gulbi were 67.37, 31.51, 13.62, 35.17, and 10.05%, respectively. The pH values were in the range of pH 6.70-6.98. The VBN values of Gulbi vacuum-dried at the higher temperature range were greater than those of Gulbi at the lower temperature range. The TBARS of Gulbi increased after vacuum drying (p<0.05). Palmitic acid, palmitoleic acid, oleic acid, and docosahexaenoic acid were the main fatty acids of Gulbi. Conclusion: These results indicate that the quality of vacuum-dried Gulbi is dependent on the drying conditions including temperature and time.
Quality Characteristics of Cookie with Burdock (Arctium lappa L.) Powder 우엉분말을 첨가한 쿠키의 품질특성
김현용 Hyun-yong Kim , 김경희 Kyoung-hee Kim , 육홍선 Hong-sun Yook
DOI:10.9724/kfcs.2017.33.3.325
Abstract
Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas °brix of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.
Key Words
burdock powder, cookie, quality characteristics
Effect of Barley Flour Addition on Quality Characteristics of Vegetable Pancake 보릿가루의 첨가가 부침개의 품질특성에 미치는 영향
Effect of Barley Flour Addition on Quality Characteristics of Vegetable Pancake 보릿가루의 첨가가 부침개의 품질특성에 미치는 영향
이인선 In-seon Lee
DOI:10.9724/kfcs.2017.33.3.333
Abstract
Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.
Dietitians' Self-Evaluation and Barriers to Sustainable Practices for School Foodservice Management - Focused on Daejeon and Chungnam Area - 학교급식 지속가능경영활동에 대한 영양사의 자기평가와 장애요인 -대전·충남지역을 중심으로-
Dietitians' Self-Evaluation and Barriers to Sustainable Practices for School Foodservice Management - Focused on Daejeon and Chungnam Area - 학교급식 지속가능경영활동에 대한 영양사의 자기평가와 장애요인 -대전·충남지역을 중심으로-
이나영 Na-young Yi
DOI:10.9724/kfcs.2017.33.3.342
Abstract
Purpose: The purposes of the study were to evaluate dietitian's practices for sustainability management and identify barriers of sustainability management at school foodservice. Methods: A total of 220 dietitians working in Daejeon and Chungnam area were surveyed. 187 responses were analyzed for the study. Data were analyzed using SPSS Windows. Results: The respondents were 36% in their 20 s, 38% in their 30 s, 39.6% in elementary schools, 33.7% in middle schools and 26.4% in high schools. Among dietitian's practices for sustainability management, the item with the highest self-evaluation was purchase eco-friendly food (3.75). The category with the highest score was procurement (3.52), by waste management (3.48), production (3.39), menu management (3.36), facility and energy management (3.20), personnel management (3.18), and nutrition education (3.04). In the area of menu management, production management, facility and energy management, nutrition education, and personnel management, scores of elementary school working dietitians were the highest, followed by middle school and high school (p<0.001). The most perceived factor for barriers to sustainability management was principal's indifference to sustainability management (4.10 out of 5 points). ietitian's sustainability management practices and barriers showed a negative correlation. Conclusion: It is necessary to dietitians, employees, and principals' awareness about sustainability management in order to perform effective sustainable management school foodservice.
Key Words
sustainability management, practice, school foodservice, dietitian, barrier
Study on Recognition and Consumption Behavior of Quality-Certified Children's Preferred Foods of Nursery Directors and Parents in Jecheon Area 제천지역 학부모와 어린이 보육시설 원장들의 어린이 기호식품 품질인증에 대한 인식 및 소비행동 조사
Study on Recognition and Consumption Behavior of Quality-Certified Children's Preferred Foods of Nursery Directors and Parents in Jecheon Area 제천지역 학부모와 어린이 보육시설 원장들의 어린이 기호식품 품질인증에 대한 인식 및 소비행동 조사
민성희 Sung Hee Min
DOI:10.9724/kfcs.2017.33.3.353
Abstract
Purpose: This study aimed to identify the perception of quality-certified children's preferred foods as well as consumption behaviors of nursery directors and parents. Methods: A total of 243 nursery directors and parents of preschool children were surveyed using questionnaires. Results: Parents' perception scores were lower than directors' scores for many of the questions. Parents showed significantly higher scores for food safety standard questions and nutritional fortifying questions than directors (p<0.001 each). On the other hand, directors showed significantly higher scores for questions about products nutrition and safety (p<0.001, p<0.01). When buying children's favorite food items, food additives and hygiene level of vendors were the most important, in that order. Parents' scores for questions on purchasing behaviors of quality-certified children's preferred foods were significantly higher than those of directors'. Further, respondents with nutritional education experience showed high behavior scores. Conclusion: It can be concluded that promotion of quality-certified children's preferred foods is insufficient. The nutrition education group showed high scores for perception and positive consumption behaviors of quality-certified children's preferred foods. It is important to cooperate with nursery directors and parents of preschoolers to further children's nutritional education.
