Study on Quality Characteristics of Tteokgalbi with Black Rice Bran as a Substitute for Caramel Color 카라멜 색소를 대체한 흑미겨 첨가 떡갈비의 품질특성 연구
홍숭희 Seung-hee Hong , 김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 전기홍 Ki-hong Jeon , 김영붕 Young-boong Kim , 박관식 Kwoan-sik Park , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2017.33.4.363
Abstract
Purpose: The aim of this study was to evaluate the quality characteristics of tteokgalbi with black rice bran (1, 2, 3% and 4%) as a substitute for caramel color. Methods: Quality characteristics were investigated based on chemical compositions, pH, color, cooking loss, water-holding capacity, shear force, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN), and sensory characteristics of tteokgalbi. Results: Increasing levels of black rice bran from 1% to 4% increased values of moisture content, ash content, and raw pH of tteokgalbi, but reduced protein content, lightness, yellowness, cooking loss, shear force, TBARS, and VBN of tteokgalbi. Fat content and water holding capacity were not significantly different in tteokgalbi with various amounts of black rice bran (p>0.05). The tteokgalbi with increasing black rice bran levels showed lower scores for color, tenderness, juiciness, and overall acceptability, whereas the overall acceptability of T1 and T2 (treatments with 1% and 2% black rice bran, respectively) showed similar trends as the positive control (p>0.05). Conclusion: The results of this study show that tteokgalbi with black rice bran has highly improved quality characteristics and is similar to control tteokgalbi with a caramel color, and the best results were obtained upon addition of up to 1-2% black rice bran.
Key Words
tteokgalbi, black rice bran, caramel color, color, yellowness
Study on Physicochemical and Sensory Properties of Fermented Sausages on the Domestic Market 시중 판매되는 발효소시지의 이화학적 및 관능적 특성 연구
사공헌구 Hun Gu Sagong , 강기문 Ki Moon Kang , 박종세 Jong Se Park , 정동순 Dong Soon Jeong , 문병석 Byoung Seok Moon , 황한준 Han Joon Hwang , 유현희 Hyun Hee Yu , 최지훈 Ji Hun Choi
Study on Physicochemical and Sensory Properties of Fermented Sausages on the Domestic Market 시중 판매되는 발효소시지의 이화학적 및 관능적 특성 연구
사공헌구 Hun Gu Sagong , 강기문 Ki Moon Kang , 박종세 Jong Se Park , 정동순 Dong Soon Jeong , 문병석 Byoung Seok Moon , 황한준 Han Joon Hwang , 유현희 Hyun Hee Yu , 최지훈 Ji Hun Choi
DOI:10.9724/kfcs.2017.33.4.371
Abstract
Purpose: This study was carried out to evaluate the quality characteristics of fermented sausages on the domestic market and to use as a basis data for the development of fermented sausages suitable for domestic consumers. Methods: Out of 13 commercial fermented sausages, four best-selling commercial fermented sausages were chosen. Selected fermented sausages (Romano salami, Iberico salchichon, Italian salami, and Chorizo salami) were analyzed for their physicochemical characteristics (proximate analysis, salinity, pH, water activity, thiobarbituric acid value, volatile basic nitrogen) and counts of lactic acid bacteria. Results: According to the results, water contents and pH were 28.25-40.70% and 4.9-5.1, respectively. Water activity and saltiness were 0.79-0.88 and 2.01-3.96%, respectively. Thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) were 1.95-3.18 mg/kg and 2.31-3.54 mg%, respectively. Counts of lactic acid bacteria were around 4.3×10 7 -1.6×10 8 CFU/g. Moreover, the four isolated bacteria were identified as lactic acid bacteria (Lactobacillus plantarum) and color fixing bacteria (Staphylococcus carnosus). For the sensory properties, all products received favorable evaluations due to high-class appearance, common flavor and taste. Conclusion: Fermented sausages on the domestic market had various flavors and qualities due to the different characteristics of materials, fermentation conditions, fat particle size, and so on. Therefore, we need to develop fermented sausages appropriate for Korean consumers by optimizing parameters such as pH and moisture content.
Key Words
fermented sausage, salami, lactic acid bacteria, water activity, quality properties
Methods for Viable Cell Counts and Community Analysis of Microbial Populations on Broccoli 브로콜리 표면 미생물 계수와 미생물 군집 분석을 위한 시료 처리 방법
Methods for Viable Cell Counts and Community Analysis of Microbial Populations on Broccoli 브로콜리 표면 미생물 계수와 미생물 군집 분석을 위한 시료 처리 방법
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2017.33.4.380
Abstract
Purpose: This study examined methods for viable cell counts and microbial analysis of leaf surfaces of broccoli. Methods: For analysis of microbial cell counts on the leaf surfaces of vegetables including broccoli, we performed physical homogenization using a stomacher with cell separation using ultrasound. Results: In the comparison of cell separations using a stomacher and ultrasound, no significant differences in total bacterial and fungal cells were found in all treated samples (p>0.05). The amount of megagenomic DNAs of broccoli leaf-associated microbiota were not significantly different over time in the ultrasonic wave (p>0.05). The number of sequences assigned to bacteria was different in two different primer sets. There was no significant difference in total cell counts of bacteria and fungi on broccoli leaves collected from 10 local farms and 10 grocery stores in Seoul and Jeju Island. Conclusion: These results suggest that ultrasonic treatment for 5-10 min is a suitable method to determine viable cell counts and community analysis of broccoli.
Key Words
broccoli, Brassica oleracea L. Italica group, ultrasound, microbial cell count, 16S rRNA gene amplification
Effects of Ultrasonication Treatment on Physical and Functional Characteristics of Fruits and Vegetables for Juice Production 초음파처리가 주스용 과일과 채소의 물리적ㆍ기능적 특성에 미치는 영향
정소희 Sohee Jeong , 박희전 Heejeon Park , 식말식 Malshick Shin , 박철수 Chul Su Park , 송지영 Ji-young Song
Effects of Ultrasonication Treatment on Physical and Functional Characteristics of Fruits and Vegetables for Juice Production 초음파처리가 주스용 과일과 채소의 물리적ㆍ기능적 특성에 미치는 영향
정소희 Sohee Jeong , 박희전 Heejeon Park , 식말식 Malshick Shin , 박철수 Chul Su Park , 송지영 Ji-young Song
DOI:10.9724/kfcs.2017.33.4.387
Abstract
Purpose: The purpose of this study was to investigate the effects of ultrasonication treatment on the physical and functional characteristics of fruits and vegetables. Methods: Ultrasonicaton treatment was carried out on samples for 1 hr, and physical and functional properties of fruits and vegetables were measured, Results: The particle sizes of apples, tomatoes, and cabbages were reduced, whereas insoluble and total dietary fiber contents increased upon ultrasonication. Especially, TDF contents of cabbage increased from 26.59 to 40.81%, and swelling, oil-binding capacity, and glucose adsorption capacity likewise increased. Conclusion: These results suggest that ultrasonication treatment is useful in the production of fruit and vegetable juices.
Key Words
dietary fiber, ultrasonication, physical and functional property, vegetable, fruit
Comparison of Chemical Properties in Baikkimchi and Aronia (Aronia melanocarpa) -Added Baikkimchi according to Their Fermentation Periods 발효기간에 따른 백김치와 아로니아 백김치의 이화학적인 품질특성 비교
Comparison of Chemical Properties in Baikkimchi and Aronia (Aronia melanocarpa) -Added Baikkimchi according to Their Fermentation Periods 발효기간에 따른 백김치와 아로니아 백김치의 이화학적인 품질특성 비교
신덕순 Dug Sun Sin , 조인희 In Hee Cho
DOI:10.9724/kfcs.2017.33.4.395
Abstract
Purpose: This study was to analyze and compare the chemical properties between baikkimchi and aronia (Aronia melanocarpa)-added baikkimchi according to their fermentation periods. Methods: Their pH, total acidities, organic acids, free amino acids, and basic tastes’ intensities were measured according to fermentation periods (0, 2, 5, 10, and 30 days). Results: The pH and acidity levels of both kimchi samples sharply decreased and increased during fermentation, respectively. Among the five organic acids analyzed in this study, levels of citric acid and malic acid were reduced in two baikkimchi as fermentation progressed, whereas lactic acid, oxalic acid, and succinic acid increased. In addition, the contents of alanine, glutamic acid, leucine, tyrosine, and valine increased during fermentation, whereas the level of arginine sharply decreased especially at the beginning of fermentation. The basic taste intensities in two baikkimchi were also evaluated, and there was no significant pattern according to fermentation. On the other hand, there were no significantly differences in pH, total acidities and organic acids between two baikkimchi. However, there was a difference in amino acids between two baikkimchi especially at the beginning of fermentation. This different gap narrowed as fermentation progressed. Interestingly, intensities of bitterness and umami decreased and increased in aronia-added baikkimchi, respectively, as fermentation progressed. Conclusion: Application of aronia to kimchi products could be practicable and add value to the development of the food industry.
Key Words
baikkimchi, aronia, chemical properties, fermentation
Evaluation of Quality Index of Salted Chinese Cabbages Manufactured in Summer and Autumn 여름 및 가을배추로 제조한 절임배추의 품질지표 평가
박상언 Sang-un Park , 송혜연 Hye-yeon Song , 천호현 Ho Hyun Chun , 한응수 Eung Soo Han , 정영배 Young-bae Chung
Evaluation of Quality Index of Salted Chinese Cabbages Manufactured in Summer and Autumn 여름 및 가을배추로 제조한 절임배추의 품질지표 평가
박상언 Sang-un Park , 송혜연 Hye-yeon Song , 천호현 Ho Hyun Chun , 한응수 Eung Soo Han , 정영배 Young-bae Chung
DOI:10.9724/kfcs.2017.33.4.404
Abstract
Purpose: The aim of this study was to evaluate the quality index of the correlation between the growth characteristics of Chinese cabbage and quality characteristics of salted Chinese cabbage. Methods: Growth, physicochemical, and microbiological characteristics were investigated. Results: Weight, height, and width of autumn Chinese cabbages were higher than those of summer Chinese cabbages. The head formation index of “Chuwol (13.30±0.84)” in autumn Chinese cabbages was higher than those of other cultivars. The salting ratio of summer Chinese cabbages was lower than those of autumn Chinese cabbages, and the salting ratio of “Gangsimjang (13.79±0.79%)” in summer Chinese cabbages was the lowest compared to other cultivars. There was no significant difference in moisture content, pH, titratable acidity, or reducing sugar content of salted Chinese cabbages between cultivars and seasons. However, the salinity and firmness of summer salted Chinese cabbages were higher than those of autumn salted Chinese cabbages. The number of lactic acid bacteria in summer Chinese cabbages was more significant, and yeast and molds were detected. In the correlation analysis of the quality index, head formation index of growth characteristics and group of quality index (salinity, firmness, lactic acid bacteria, yeast and molds, and coliforms) were significantly correlated at a 1% significance level. Salinity as an important quality index of salted Chinese cabbage and group of quality index (firmness, lactic acid bacteria, yeast and molds, and coliforms) were significantly correlated at a 1% significance level. Conclusion: As a result, the growth characteristics of Chinese cabbage were significantly correlated with the physicochemical and microbiological characteristics of salted Chinese cabbage, and quality index can be used to manufacture salted Chinese cabbage.
Key Words
Chinese cabbage, salted Chinese cabbage, correlation, quality index, quality properties
Antioxidative and Antidiabetic Effects of Roasted Gugija (Lycii fructus) Extracts 볶은 구기자추출물의 산화방지효과와 항당뇨효과
Antioxidative and Antidiabetic Effects of Roasted Gugija (Lycii fructus) Extracts 볶은 구기자추출물의 산화방지효과와 항당뇨효과
이경애 Kyong-ae Lee
DOI:10.9724/kfcs.2017.33.4.413
Abstract
Purpose: This study was performed to evaluate the potential of Gugija (Lycii fructus) as a functional food application. Methods: Antioxidative and antidiabetic activities of Gugija hot water and ethanol extracts were investigated with free amino acid analysis as well as total polyphenol and flavonoid determination. Antioxidative effects were examined by analyzing electron donating ability and ABTS radical scavenging activity, whereas antidiabetic effect was determined by measuring α-glucosidase inhibitory activity. Results: Total polyphenol and flavonoid contents of ethanol extract were higher than those of hot water extract. Ethanol extract showed higher electron donating ability and ABTS radical scavenging activity. Ethanol extract was more effective in inhibiting α- glucosidase activity. The three major free amino acids and derivatives in the two extracts were asparagine, proline and methionine. Conclusion: This results suggested that Gugija could be useful as an antioxidative and hypoglycemic food source.
Physicochemical Properties of Commercial Citrus Fruit Vinegar Products 시판되는 감귤류 과일식초의 품질특성분석
홍동완 Dong-wan Hong , 신지원 Ji-won Shin , 천지연 Ji-yeon Chun
DOI:10.9724/kfcs.2017.33.4.420
Abstract
Purpose: In this study, grapefruit and tangerine vinegar products from the market were investigated to determine their consumer qualities. Methods: Commercial grapefruit and tangerine vinegars, which are commonly produced by fermenting a mixture of brown rice vinegar with fruit extracts, were labeled as ‘fermented vinegar’, ‘beverage base’, and ‘liquid teas’. The sugar content, pH, acidity, turbidity, color, total phenol contents, DPPH assay, and FRAP of the grapefruit and tangerine vinegar products were assessed. Results: Sugar content was higher in the grapefruit vinegar group (37.19 °Brix) compared to tangerine (17.36 °Brix). Mean total acidities of the grapefruit and tangerine vinegar groups were 3.76% and 4.57%, respectively. pH level of all samples was around 3.03. For antioxidant activity, TPC and FRAP were higher in G5 and T1, which contained additional vitamin C or higher fruit contents. For the DPPH result, most samples had over 50% antioxidant activity. Conclusion: From the results of this study, all grapefruit and tangerine vinegars were antioxidative. Even though various citrus fruit vinegar products are known as ‘vinegar’, they are classified as different food types in the Korean Food Standards Codex, and their characteristics were different depending on their ratios of ingredients, food type, manufacturer, and so on.
Key Words
citrus fruit vinegar, fermented vinegar, grapefruit, tangerine, acidity, food type
Effect of Corn Oil as an Oil Phase on the Preparation and Characterization of Oil-in-Water Nanoemulsions Fabricated by Spontaneous Emulsification 유상 속 옥수수유가 자발적 유화방법에 의한 수중유적형 나노에멜션 형성에 미치는 영향
Effect of Corn Oil as an Oil Phase on the Preparation and Characterization of Oil-in-Water Nanoemulsions Fabricated by Spontaneous Emulsification 유상 속 옥수수유가 자발적 유화방법에 의한 수중유적형 나노에멜션 형성에 미치는 영향
문세훈 Saehun Mun , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2017.33.4.427
Abstract
Purpose: This study was conducted to investigate the effects of oil phase composition on the formation and stability of an oil-in-water (O/W) nanoemulsion fabricated by spontaneous emulsification (SE). Methods: Various O/W nanoemulsions with different mass ratios of corn oil to MCT oil were fabricated using SE by addition of an organic phase (10% oil and 10% Tween 80) to an 80% aqueous phase while magnetically stirring, followed by examination of particle size and creaming stability. Results: It was possible to form stable nanoemulsions when using MCT oil but not corn oil as an oil phase. This result can be attributed to differences in oil viscosity or abilities to form and break down a bicontinuous microemulsion, which is a precursor of nanoemulsion. Of nanoemulsions prepared with various mass combinations of corn oil and MCT oil, nanoemulsions formed with ≤20% corn oil had fine droplets (~200 nm) with narrow distribution, and they were relatively stable against creaming during storage for 1 month. Conclusion: This study demonstrates that the inability of corn oil to form nanoemulsions by SE could be improved by addition of MCT oil, thereby allowing preparation of a nanoemulsion-based delivery system using SE approach for a functional ingredient dissolved in corn oil.
Quality Properties and Antioxidant Activity of Cream Soup with Wheat Flour Replaced by Nipa palm (Nypa fruticans) Powder 해죽순 분말을 첨가한 크림수프의 품질특성 및 항산화 활성
Quality Properties and Antioxidant Activity of Cream Soup with Wheat Flour Replaced by Nipa palm (Nypa fruticans) Powder 해죽순 분말을 첨가한 크림수프의 품질특성 및 항산화 활성
오예진 Yee Jin Oh , 황은선 Eun-sun Hwang
DOI:10.9724/kfcs.2017.33.4.435
Abstract
Purpose: The study was conducted to investigate the quality properties and sensory characteristics of soup containing nipa palm powder. Methods: Cream soup was prepared with wheat flour replaced with 0, 10, 20, and 30% nipa palm powder. The proximate contents, pH, sugar contents, viscosity, color value, total polyphenols, total flavonoids, antioxidant capacity, and sensory properties of soup were determined. Results: Total moisture content wass lightly reduced among groups, whereas contents of ash, crude protein, and crude lipids increased with increasing levels of nipa palm powder. Soups containing higher amounts of nipa palm powder showed both reduced pH and viscosity and increased sugar content. L* values decreased while a* value increased with increasing levels of nipa palm powder. The total polyphenol and total flavonoid contents increased with increasing levels of nipa palm powder. The antioxidant activities measured by DPPH and ABTS radical scavenging and reducing power activities proportionally increased. In the sensory evaluation, 10% nipa palm powder soup scored the best for taste, thickness, and overall acceptance. Conclusion: This results suggest that 10% wheat flour could be replaced with nipa palm powder for soup making.
Key Words
nipa palm, cream soup, quality property, sensory characteristics
Relationship between Quality of Commercial Pastry and All-Purpose Flours Milled in Korea Analyzed by SRC Method and Their Cookie Making Performance SRC방법으로 분석한 국내에서 제분 시판되는 박력 및 중력 밀가루들의 품질특성과 쿠키 제조 적성과의 관계
Relationship between Quality of Commercial Pastry and All-Purpose Flours Milled in Korea Analyzed by SRC Method and Their Cookie Making Performance SRC방법으로 분석한 국내에서 제분 시판되는 박력 및 중력 밀가루들의 품질특성과 쿠키 제조 적성과의 관계
Purpose: In this study, commercial pastry and all-purpose flours in Korea were assessed for flour consistency and their cookie making performance. Methods: The solvent retention capacity (SRC), Rapid Visco Analyzer (RVA), and wire-cut cookie baking test for the two sets of commercial pastry and three sets of all-purpose flours milled by three different manufacturers at different dates were investigated. Results: Pastry flours showed lower ash, protein, damaged starch, and SRC values in four solvents than did all-purpose flours. RVA results showed higher pasting temperature for pastry flours than for all-purpose flours. Cookie baking results showed that pastry flours gave higher weight loss during baking, larger diameter, and darker cookie color than did all purpose flours. As anticipated, overall results confirmed that pastry flours showed superior cookie baking performance to all-purpose flours. The flour samples in each set milled at different dates showed noticeable variations in the SRC profile and flour pasting characteristics, which resulted in a significant difference in the cookie baking performance. In addition, quality and cookie baking performance for pastry and all-purpose flours showed noticeable variation between manufacturers. Conclusion: Correlation analysis showed a significantly negative relationship between cookie diameter and SRC values with all four solvents. Overall, this study has confirmed SRC analysis can be used as a valuable tool for predicting cookie making performance of commercial flours milled in Korea.
Market Segmentation for Commercial Baby Food by Food-Related Lifestyle of Korean Housewives 한국 주부들의 식생활라이프스타일에 따른 이유식 시장 세분화
박방진 Bang-jin Bark , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2017.33.4.452
Abstract
Purpose: The purposes of this study were to identify segments of the commercial baby food market according to the food-related lifestyle of Korean housewives and to investigate demographic characteristics, commercial baby food purchase status and needs for package type commercial baby food development. Methods: This study was conducted on Korean housewives with preschool children who had purchased commercial baby foods. From the surveys, we used 393 questionnaires for data analysis excluding unreliable data. Results: As a result, three consumer segments were classified from the survey. First, we defined a “High interest in dietary life group” who had the most interested in their eating habits, followed by “Well-being seeking group”, and “Low interest in dietary life group” (p<0.001). A significant difference in demographic characteristics among the three segments was found with respect to monthly income (p<0.05). There were significant differences in the reason for purchasing commercial baby food by food-related lifestyle segments (p<0.05). In the case of package type for commercial baby food development, ‘Paper bag' had the highest demand scores in all three customer segments. Among this group, the high interest in dietary life group showed the highest interest in packaging development (p<0.01). Conclusion: The key findings of this survey can be used for new baby food commercial product development. Consumer group segmentation should be assessed and revised regularly to reflect changes in the characteristics of each food-related lifestyle segment.
Key Words
commercial baby food, food-related lifestyle, market segmentation, Korean housewife
Comparison of the Sanitary Inspection Results and Adenosine Triphosphate (ATP) Bioluminescence Assay for Equipment in Children’s Foodservices 어린이 급식소 기구의 위생점검 결과와 ATP 청결도 비교
Comparison of the Sanitary Inspection Results and Adenosine Triphosphate (ATP) Bioluminescence Assay for Equipment in Children’s Foodservices 어린이 급식소 기구의 위생점검 결과와 ATP 청결도 비교
문혜경 Hye-kyung Moon
DOI:10.9724/kfcs.2017.33.4.461
Abstract
Purpose: This study was conducted to compare the sanitary inspection results and the ATP measurements on foodservice equipment. Methods: Dietitians of the Center for Children's Foodservice Management (CCFSM) visited 192 foodservices to conduct a sanitary inspection and ATP assay at the same time. Results: The ATP were gained for knives (79.53±296.20 RLU/cm2), cutting boards (19.70±65.17 RLU/cm2), food distribution trays (51.47±390.95 RLU/cm2). When comparing the sanitary inspection results for knives with the ATP sanitation standard (below 3 RLU/cm2 for food contact surface is a pass), knives from 104 foodservices that performed ‘Control/sterilize knives and cutting board sanitarily’ showed ATP results of a 40.4% pass which was less than the 59.6% fail. In addition, 145 foodservices that performed ‘Use separate knives/cutting boards for fish/meat/ vegetables’ showed a 32.4% pass and 67.6% fail ATP results on knives. This suggests that there is a gap in between the naked eye sanitary inspection results and the ATP measurements. The results of cutting boards and distribution trays were also similar. Conclusion: An ATP hygiene monitoring system needs to be conducted simultaneously with a naked eye sanitary inspection to insure that the microbial hazards are eliminated or reduced.
Purpose: The purpose of this study was to develop a strategy for the spread of proper information regarding nutrition through television, newspapers, and social network service (SNS). Methods: A total of 341 nutrition-related information offered through television (TV), newspapers, and SNS were evaluated according to 8 quality assessment items. Statistical analyses were conducted using the SPSS program (ver. 22.0) for ANOVA analysis and Duncan’s multiple range test. Results: The evaluation score of TV was significantly higher than those of the other media in terms of the provision of scientific evidence (p<0.01), clarity and concreteness of contents (p<0.001), sufficient explanation of the contents (p<0.05). Moreover, the evaluation scores of newspapers and SNS were significantly higher than that of TV in terms of the consistency in title and contents of the article (p<0.01), and no exaggeration or distortion on the contents (p<0.001). In the case of SNS, the evaluation score for a sufficient explanation of technical terms was significantly lower than those of TV and newspapers (p<0.001). As a result of a quality evaluation according to keywords, the evaluation score of information about sugar and sodium, and nutrition labeling was significantly higher than those of the other keywords in terms of clarity and concreteness of contents (p<0.001). The evaluation score of information regarding diet was significantly lower than those of the other keywords in 7 out of 8 items. Conclusion: To spread proper information regarding nutrition, it is necessary that practical information be provided with a sufficient explanation through a wide variety of media. Furthermore, consistent conduction of education for information users and providers is necessary.
Key Words
nutrition-related information, media, social network service, quality evaluation, diet
