Development of Tigernuts Galsu for Lactating Women's Water Supply and Skin Care 수분공급 및 피부미용을 위한 수유부용 타이거너츠 갈수 개발에 관한 연구
정은경 Eun Kyung Jung , 이태남 Tae Nam Lee , 정서영 Seo Yeong Choung , 박승용 Seung-yong Park , 주나미 Nami Joo
DOI:10.9724/kfcs.2018.34.2.125
Abstract
Purpose: The purpose of this study was to develop a Tigernuts drink (Tigernuts Galsu) and establish the optimum formula for lactating women's water supply and skin health. Methods: This study was done to analyze the effect of Tigernut's on skin care improvement and determine the optimal composite recipe of Tigernuts Galsu using two concentrations of Tigernuts extract and Salicornia herbacea L. in a central composite design. The mixing conditions of Tigernuts Galsu were optimized by sensory evaluation as well as mechanical and physicochemical analyses using response surface methodology. Results: Tigernuts were shown to increase cell viability and pro-collagen type 1 activity in cultured Hs68 cells, resulting in improvement of skin elasticity. Mechanical and physicochemical analyses of Tigernuts Galsu showed significant values for pH, redness, and yellowness (p<0.05), and the sensory evaluation showed significant values for degree of darkness, nutty taste, beany taste, and offtaste (p<0.05). The optimal sensory ratio of Tigernuts Galsu was found to be 4.58 o Brix 98.8 g of Tigernuts extract and 0.12 g of S. herbacea L. Conclusion: In this study, Tigernuts Galsu was competitive in terms of quality characteristics and consumer acceptability, and these results are expected to be useful in producing a drink of optimal quality and to contribute to the development of various nutritious foods for lactating women. Tigernuts can be used as a new material in the Korean food industry, and continuous research and development of foods using Tigernuts are needed.
Application of Physicochemical Degradation to Increase the Detection Rate of Leaf-Associated Bacteria on Spinach 시금치의 세균 검출률 향상을 위한 물리화학적 방법의 이용
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2018.34.2.136
Abstract
Purpose: To increase the detection accuracy of resident bacteria on the surfaces of spinach leaves, we combined enzymatic degradation of leaf tissues with physical separation of bacterial cells from the leaf surface of spinach. Methods: The total numbers of bacterial cells using stomaching only and stomaching with enzyme treatment were compared. We used two enzymes (pectinase and cellulase) to degrade the plant cell wall. Treatment time for stomaching was determined by comparing the numbers of bacterial cells at different treatment times. Then, the treated samples were incubated with each enzyme at 37, 38, 39, and 40°C for 2 hours. The treatment time for enzymatic degradation was determined by monitoring the number of bacterial cells at intervals of 30 minutes. Results: We observed an average 10-fold higher bacterial cell separation in stomaching than in sonication; however, no significant differences were determined among different treatment times. The optimum conditions for enzymatic degradation were determined to be 165 U/g of pectinase for 1.5 hours, 10 U/g of cellulase for 1 hour, and 5 U/g of cellulase for 1.5 hours at 40°C. Conclusion: Combining stomaching and enzymatic degradation, the detection rate of bacterial cells was elevated by 49% with pectinase and 42% with cellulase. The method developed in this study can be used for detecting naturally internalized bacteria into spinach leaves, and these results indicate that leaf surface-associated bacteria may be underestimated rather than previously reported.
Quality Characteristics and Optimization of Korean Beef Patty with Addition of Allium victorialis var. platyphyllum 산마늘 첨가 한우 패티의 품질특성 및 최적화
김다솔 Dah-sol Kim , 이태남 Taenam Lee , 주나미 Nami Joo
DOI:10.9724/kfcs.2018.34.2.143
Abstract
Purpose: The purpose of this study was to determine the optimal mixing ratio of Allium victorialis var. platyphyllum powder and olive oil in the preparation of Hanwoo patties. Methods: The experiment was designed according to the central composite design for estimating the response surface and consisted of 10 experimental points including two replicates for A. victorialis var. platyphyllum powder and olive oil. The physicochemical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to illustrate the effect of each ingredient on the final product mixture. Results: Results of the measurements showed significant increases or decreases in physicochemical and mechanical properties (p-value 0.001-0.05). In addition, sensory measurements showed significant improvements in color, appearance, flavor, juiciness and overall quality (p-value 0.001-0.05). The optimum formulation calculated from the numerical and graphical analyse was 1.91 g of A. victorialis var. platyphyllum powder and 7.52 g of olive oil. Conclusion: In conclusion, the results can improve the quality and consumer acceptability of beef patties and would be useful for meat industry, which is focused on developing health-oriented meat products. Furthermore, it is believed that the development of healthy patty type A. victorialis var. platyphyllum powder products may resolve worries about fast food and quality-related problems related to hamburger pattie. Besides, addition of A. victorialis var. platyphyllum in processing can be applied to beef patties for its functionality and nutritious value, which can evaluate the value of meat products. For these reasons, it should be considered a key ingredient in the formulation of meat products.
Effects of Marination and Superheated Steam Process on Quality Characteristics of Samgyetang 마리네이션 및 과가열수증기 공정 병용처리가 삼계탕의 품질특성에 미치는 영향
김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 성정민 Jung-min Sung , 김영붕 Young-boong Kim , 김현욱 Hyun-wook Kim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2018.34.2.155
Abstract
Purpose: The aim of this study was to evaluate the quality characteristics of Samgyetang prepared using a combination of marination and superheated steam (SHS) process. Methods: Quality characteristics of Samgyetang treated with marination and/or SHS process were investigated based on approximate compositions, pH, salt concentration, water holding capacity, color, cooking loss, shear force, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS) and sample is consist of control, T1 (only marination), T2 (only SHS), T3 (marinated before SHS), T4 (marinated after SHS). Results: Moisture content, water holding capacity, and TBARS value were the highest in Samgyetang marinated before heated by SHS (p< 0.05). Fat content, ash content, and pH of Samgyetang were not affected by marination and/or SHS process (p >0.05). Shear force and cooking loss were the lowest in Samgyetang marinated before heated by SHS (p<0.05). Conclusion: This study showed that a combination of marination and superheated steam process could considerably improve the quality characteristics of Samgyetang.
Key Words
Samgyetang, marination, superheated steam, shear force, water holding capacity
Domestic Muslims Consumer Preference on HMR Product of Halal Base Freeze-Dried Sauces and its Sensory Characteristics 할랄 동결건조 소스를 이용한 HMR 제품의 관능적 특성 및 국내 무슬림 소비자 선호도
김지나 Ji-na Kim , 최유진 Eugene Choi , 이현민 Hyeon Min Lee , 박현지 Hyun-ji Park , 신원선 Weon-sun Shin
Domestic Muslims Consumer Preference on HMR Product of Halal Base Freeze-Dried Sauces and its Sensory Characteristics 할랄 동결건조 소스를 이용한 HMR 제품의 관능적 특성 및 국내 무슬림 소비자 선호도
김지나 Ji-na Kim , 최유진 Eugene Choi , 이현민 Hyeon Min Lee , 박현지 Hyun-ji Park , 신원선 Weon-sun Shin
DOI:10.9724/kfcs.2018.34.2.163
Abstract
Purpose: The objective of this study was to develop freeze-dried sauce that can be applied to the export market of home meal replacement (HMR). Methods: Three recipes of Halal sauces (Kimchi, chicken, and beef) were developed and evaluated for their sensory characteristics and preferences by domestic Muslim consumers. All three sauces were inspired by Korean cuisine and designed to fulfill domestic and overseas Muslims’ appetites under Halal standard. The test was acquired using quantitative descriptive analysis (QDA). The test used to test sensory evaluation (9-point hedonic scale) was conducted at a Mosque in the Itaewon district of Seoul with 125 random Muslims. Dried sauces and dried-rice were rehydrated together in order to accurately measure their sensory characteristics. Results: The attributes brown color, glossy, soy sauce aroma, Bulgogi aroma, sweet flavor, soy sauce flavor, and beef flavor for beef freeze-dried sauce were scored significantly higher than other samples. The attributes yellow color, soy sauce aroma, onion aroma, sweet flavor, soy sauce flavor, and chicken flavor were scored high for chicken freeze-dried sauce. Principle component analysis (PCA) and external preference mapping were conducted to describe relationships between samples and attributes. Conclusion: Freeze-dried chicken Dub-bab was scored highest in appearance, aroma, flavor, and overall flavor in the sensory evaluation by domestic Muslim consumers.
Key Words
principle component analysis, halal, home meal replacement, sensory evaluation, Korean cuisine
Effect of Tocopherols Present in Soybean Oil on the Antioxidant Activity of Peppermint Extract During Autoxidation of Oil-in-Water Emulsion 콩기름 속 토코페롤이 물속 에멀션 지방질 자동 산화 중 페퍼민트 추출물의 산화 방지 활성에 미치는 영향
Effect of Tocopherols Present in Soybean Oil on the Antioxidant Activity of Peppermint Extract During Autoxidation of Oil-in-Water Emulsion 콩기름 속 토코페롤이 물속 에멀션 지방질 자동 산화 중 페퍼민트 추출물의 산화 방지 활성에 미치는 영향
최은옥 Eunok Choe , 김지희 Jihee Kim
DOI:10.9724/kfcs.2018.34.2.172
Abstract
Purpose: The effects of tocopherols on the iron-catalyzed lipid oxidative stability of soybean oil-in-water emulsion with a peppermint extract were studied. Methods: The emulsion consisted of tocopherol-stripped (TSSO) or refined, bleached and deodorized (RBDSO) soybean oil (40 g), citrate buffer (60 g, pH 4.0), and FeSO4 (0.5 mg) with/without a 75% ethanol extract (400 mg/kg) of peppermint (Mentha × piperita). Lipid oxidation was evaluated based on the hydroperoxide and p-anisidne values of the emulsion. Polyphenol compound and tocopherol contents were determined using a spectrophotometer and a HPLC, respectively. Results: Addition of peppermint extract significantly (p<0.05) decreased lipid oxidation of the TSSO emulsion, but showed no significant effect on the RBDSO emulsion. The polyphenol compounds in the emulsion with added peppermint extract were degraded, with higher degradation in the RBDSO emulsion with added peppermint extract than in the TSSO emulsion with the extract. On the other hand, tocopherol contents of the emulsions were not changed significantly, due possibly to the regeneration of tocopherols by polyphenol compounds. Conclusions: The peppermint extract decreased the lipid oxidation of a soybean oil-in-water emulsion via direct reaction of its polyphenol compounds on the TSSO emulsion lipids. The main role of polyphenol compounds of the extract in the RBDSO emulsion was to regenerate tocopherols, which indirectly reduced the level of lipid oxidation.
Antioxidative and Antidiabetic Effects and Free Amino Acid Analysis of Drinks with Gugija (Lycii fructus) and Maegmundong (Liriope platyphylla) Extract Powders 구기자와 맥문동 추출 분말 함유 음료의 산화방지활성, 항당뇨효과 및 유리 아미노산 함량
이윤진 Yoon-jin Lee , 김용호 Yong-ho Kim , 이경애 Kyong-ae Lee
Antioxidative and Antidiabetic Effects and Free Amino Acid Analysis of Drinks with Gugija (Lycii fructus) and Maegmundong (Liriope platyphylla) Extract Powders 구기자와 맥문동 추출 분말 함유 음료의 산화방지활성, 항당뇨효과 및 유리 아미노산 함량
이윤진 Yoon-jin Lee , 김용호 Yong-ho Kim , 이경애 Kyong-ae Lee
DOI:10.9724/kfcs.2018.34.2.178
Abstract
Purpose: The purpose of this study was to examine the antioxidative and antidiabetic effects of drinks with Gugija (Lycii fructus) and Maegmundong (Liriope platyphylla) extract powders. Methods: Drinks were prepared with Gugija and Maegmundong extract powder at a ratio 2:1 (GMPD-1) or 1:2 (GMPD-2). Antioxidative and antidiabetic effects of drinks were investigated by free amino acid determination as well as total polyphenolics and flavonoid analysis. Antioxidative effect was analyzed by DPPH and ABTS radical scavenging activities, whereas antidiabetic effects were evaluated by α-glucosidase inhibitory activity. Results: GMPD-1 having higher total polyphenolics and flavonoid showed higher DPPH and ABTS radical scavenging activities. GMPD-1 was a more effective inhibitor against α-glucosidase activity. Two major free amino acids of drinks were asparagine and methionine. Conclusion: These results show that Gugija and Maegmundong extract powders could potentially be applied in functional foods such as health drinks.
Microstructure, Texture and Rheology Properties of Sweet Potato Starch Gels Purified from Korean Cultivars during Storage 한국산 품종으로부터 분리한 고구마 전분 젤의 저장 중 미세구조, 텍스처 및 리올리지 특성
노준희 Junhee No , 문세훈 Saehun Mun , 신말식 Malshick Shin
Microstructure, Texture and Rheology Properties of Sweet Potato Starch Gels Purified from Korean Cultivars during Storage 한국산 품종으로부터 분리한 고구마 전분 젤의 저장 중 미세구조, 텍스처 및 리올리지 특성
노준희 Junhee No , 문세훈 Saehun Mun , 신말식 Malshick Shin
DOI:10.9724/kfcs.2018.34.2.186
Abstract
Purpose: Microstructure, texture and rheological properties of sweet potato starch gels (SSG) were investigated to understand how they are varied depending on the sweet potato cultivars of Korea, such as purple-fleshed Sinjami and Borami, orange-fleshed Juwhangmi and Sinwhangmi, and white/cream-fleshed Sinyulmi, Sincheonmi, Yeonwhangmi, and Jeungmi. Methods: Starch was purified using an alkaline steeping method and SSGs were made from 10% starch pastes. Color values, microstructure, crystallinity, and texture and rheological properties of SSGs during storage were investigated. Results: The color values, lightness, greenness, and blueness increased during storage. Internal microstructure of SSGs changed depending on the cultivars and the number of storage time and the size of air cells within the gel matrix each increased during storage. Crystallinity of SSGs changed from the V type (1 and 4 day storage) to the B type (10 day storage). Textural properties of SSGs were significantly different from those of other cultivars (p< 0.05). Sinwhangmi and Yeonwhangmi starch gels were higher in hardness, springiness, gumminess, and resilience than other cultivars during storage. The cultivars could be classified into three groups according to the storage and loss moduli patterns of SSGs. The cultivars that showed SSGs with the highest viscoelastic properties were Sinwhangmi and Yeonwhangmi, followed by Sinjami and Borami > Juwhangmi, Sinyulmi, Sincheonmi, and Jeungmi in the descending order. Conclusion: SSGs showed similar trends in color value changes and crystallinity during storage regardless of the cultivars. Microstructure, texture and rheological properties of SSGs were different depending on the cultivars and storage time. However Sinwhangmi and Yeonwhangmi starch gels were not only higher hardness, springiness, gumminess, and resilience, but also the highest viscoelasticity using a dynamic rheometer.
Key Words
Korean sweet potato cultivar, starch gel, storage, textural property, rheology
Quality Characteristics and Antioxidative Activity of Flammulina velutipes according to Cooking Methods 조리 방법에 따른 팽이버섯의 품질특성 및 항산화능
Quality Characteristics and Antioxidative Activity of Flammulina velutipes according to Cooking Methods 조리 방법에 따른 팽이버섯의 품질특성 및 항산화능
이진실 Jin-sil Lee
DOI:10.9724/kfcs.2018.34.2.195
Abstract
Purpose: In this study, the effect of cooking methods (boiling and stir-frying) on the quality characteristics and antioxidative activity of enoki mushroom (Flammulina velutipes) was evaluated. Methods: After cooking, weight loss, color changes, total aerobic counts, total polyphenolic compounds and DPPH scavenging activity were measured. Results: Weight loss percentages of the control, boiling, and stir-frying groups were 0, 13.93, and 23.07%, respectively. Color L values and total aerobic counts decreased significantly after cooking (p<0.05). The total polyphenolic compound contents of enoki mushroom were 3.62, 2.32, and 2.67 mg GAE/g DW in the control, boiling, and stir-frying groups, respectively. DPPH radical scavenging activities were 61.76, 64.03, and 52.25% in the control, boiling and, stir-frying groups, respectively. Conclusion: The results suggest that the total polyphenolic compound content of mushroom is more favorable in stir-frying than boiling, whereas in terms of DPPH radical scavenging activity, boiling is more effective than stir-frying.
Key Words
enoki mushroom, cooking, total polyphenol, DPPH scavenging activity
Importance-Satisfaction Analysis of Selection Attributes and Consumer Demand for the Development of Healthy Premium Gimbap 건강 프리미엄 김밥 개발을 위한 소비자 요구도 및 김밥 선택속성에 대한 중요도ㆍ만족도 분석
Importance-Satisfaction Analysis of Selection Attributes and Consumer Demand for the Development of Healthy Premium Gimbap 건강 프리미엄 김밥 개발을 위한 소비자 요구도 및 김밥 선택속성에 대한 중요도ㆍ만족도 분석
권필녀 Phil-yeo Kwon , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2018.34.2.201
Abstract
Purpose: This study aimed to provide research data for the quality improvement and sales-strategy establishment of Gimbap products. For this purpose, importance-satisfaction analysis (ISA) of Gimbap specialty stores’ selection attributes and analysis of development demand for Gimbap products were conducted. The subjects of the research were adults with general Gimbap purchasing experiences, residing in Seoul and its metropolitan areas. Methods: A survey was conducted on the subjects at Gimbap specialty stores that were registered as panels in the research company. A self-administered web questionnaire made by the research company was distributed, and 355 valid responses were used for the final analysis. Results: A total of 148 (41.7%) respondents answered that they eat Gimbap products 1-3 times a month, and 192 (54.1%) responded that the purpose of the purchase was ‘for everyday meals’. Demand analysis showed ‘low-sodium’ (3.77), ‘premium’ (3.72), and ‘eco-friendly ingredient’ (3.70) as the most demanded Gimbap products. In the interim, ISA of Gimbap specialty stores’ tangible selection attributes showed that the items in the first quadrant were ‘harmony of taste’, ‘rice texture’, ‘freshness’, ‘food quality’, ‘gimbap hygiene’, ‘laver texture’, and ‘hygiene and cleanliness of packaging containers’. In the 2nd quadrant, ‘reasonable price’ and ‘safety of the packaging container material’ were present. ISA of intangible attributes showed that the items ‘cleanliness of the store’, ‘quick service for ordered food’, ‘convenient delivery and takeout’, ‘convenience of food intake’and ‘time saving’ were in the 1st quadrant. In the 2nd quadrant, ‘cleanliness of tableware and cooking utensils’, ‘cleanliness of employees' clothes’, and ‘cleanliness of restrooms’ were present. Conclusion: For Gimbap specialty stores to increase consumer satisfaction, maintaining the quality of factors such as rice and laver texture, hygiene and cleanliness of packaging containers, and harmony in taste is necessary. Moreover, results show a need to concentrate on items such as cleanliness of tableware and cooking utensils, cleanliness of employees' clothes, and cleanliness of shops and restrooms.
Effect of Acetic Acid on Postprandial Hyperglycemia after Feeding Brown Rice or White Rice to Streptozotocin-Induced Diabetic Rats 스트렙토조토신으로 유도된 당뇨병 흰쥐에 현미, 백미 급여 후 식후 고혈당에 미치는 초산의 영향
Effect of Acetic Acid on Postprandial Hyperglycemia after Feeding Brown Rice or White Rice to Streptozotocin-Induced Diabetic Rats 스트렙토조토신으로 유도된 당뇨병 흰쥐에 현미, 백미 급여 후 식후 고혈당에 미치는 초산의 영향
이병래 Byoung Rai Lee , 박평심 Pyoung Sim Park
DOI:10.9724/kfcs.2018.34.2.214
Abstract
Purpose: The purpose of this experiment was to evaluate the effects of acetic acid on postprandial hyperglycemia in diabetic rats using brown rice and white rice as sources of carbohydrates. Methods: White rice flour and brown rice flour were mixed with acetic acid and orally administered to diabetic rats fasted for 14 hours. Postprandial blood glucose was measured every 30 minutes for 2 hours. Blood was taken from the tails of rats and blood glucose levels were measured using a portable glucometer. Results: Postprandial blood glucose levels in diabetic rats were not significantly different between brown rice and white rice. After rice (brown rice, white rice) was administered orally to diabetic rats, changes in postprandial glucose levels were suppressed by the combination of rice and 3% acetic acid or 5% acetic acid. There was no significantly difference in postprandial blood glucose between rats administered brown rice and white rice with acetic acid. When diabetic rats were administered acetic acid-treated rice, postprandial blood glucose level did not change compared with the control group. Conclusion: These results suggest that a combination of acetic acid and rice can reduce postprandial hyperglycemia in diabetic rats, which is presumed to be effective only when acetic acid is administered simultaneously with rice.
Key Words
brown rice, white rice, acetic acid, postprandial glucose, diabetes mellitus
Inhibitory Effects of Allium chinense and Its Dimethyl Disulfide against Murine Norovirus as a Surrogate for Foodborne Virus 염교 및 함유 Dimethyl Disulfide의 식중독 노로바이러스 Surrogate인 murine Norovirus 저해활성
Inhibitory Effects of Allium chinense and Its Dimethyl Disulfide against Murine Norovirus as a Surrogate for Foodborne Virus 염교 및 함유 Dimethyl Disulfide의 식중독 노로바이러스 Surrogate인 murine Norovirus 저해활성
정미숙 Mi Sook Chung
DOI:10.9724/kfcs.2018.34.2.222
Abstract
Purpose: Norovirus is the most common cause of human acute gastroenteritis and is the major pathogen of foodborne viral disease. In this study, survival of a foodborne viral surrogate, murine norovirus, was investigated on Allium chinense as well as one of its components, dimethyl disulfide. Methods: The inhibitory effects of A. chinense and its dimethyl disulfide against a foodborne viral surrogate, murine norovirus-1 (MNV), were investigated using time-of-addition plaque assay. Pre-virus treatment and co-treatment were designed to determine the inhibitory mechanism of A. chinense and its dimethyl disulfide against MNV. Results: Inhibitory effects were observed upon pre-virus treatment and co-treatment with A. chinense in a dose-dependent manner. Dimethyl disulfide, a major flavor component of A. chinense, showed inhibitory effects in the pre-virus treatment and co-treatment. Conclusion: A. chinense and its dimethyl disulfide showed inhibitory effects against the foodborne viral surrogate, MNV. Therefore, A. chinense may be a food material candidate for control of foodborne viral disease.
Factors Affecting the Stability of Zein Nanoparticle with Pectin and Sodium Alginate 펙틴과 알긴산소듐을 첨가하여 제조한 제인 나노입자의 안정성에 영향을 주는 요인
문세훈 Saehun Mun
DOI:10.9724/kfcs.2018.34.2.229
Abstract
Purpose: Zein, an alcohol-soluble maize protein, was dissolved in 60-90% aqueous ethanol before dispersion into water to precipitate zein as nanoparticles, which can be used to encapsulate various fat-soluble compounds. The purpose of this study was to examine the conditions under which stable zein-polysaccharide nanoparticles can be produced and to elucidate the factors affecting the stability of zein-polysaccharide nanoparticles. Methods: Stability to pH change of formed zein nanoparticles, zein-soduim alginate and zein-pectin nanoparticles were examined by measuring the particle size and zeta-potential value. Results: Prepared zein nanoparticles had a diameter of about 110 nm, which increased to 170 nm and 300 nm with addition of sodium alginate and pectin, respectively. The concentrations of sodium alginate and pectin required to saturate the surface of 0.2% zein nanoparticles were 0.01 and 0.02%, respectively. Zein nanoparticles were stable to aggregation at pHs 2 and 3 but aggregated at pHs 4, 5, 6, and 7. On the other hand, zein-sodium alginate nanoparticles were stable at pHs 4 and 5 to aggregation. The zein-pectin nanoparticles were stable to aggregation at all pHs (pHs 2-7). However, they remained stable after 1 week of storage at pHs 4-7. Conclusion: The instability of zein nanoparticles at pHs 4-7 to aggregation was improved by addition of sodium alginate and pectin, and pectin was more effective than sodium alginate. The zein-polysaccharide nanoparticles prepared in this study have potential to be used as delivery systems for fat-soluble molecules in food formulations.
