Effects of Kamut (Triticum turanicum Jakubz) Flour Replacement on the Quality of Wet Noodles 카무트 분말 대체비율에 따른 생면의 제조 및 특성 연구
이휘림 Phyrim Lee , 오현빈 Hyeonbin O , 김시연 Si Yeon Kim , 김영순 Young-soon Kim
DOI:10.9724/kfcs.2018.34.6.545
Abstract
Purpose: This study examined the effects of Kamut flour (KF) on the quality of wet noodles. Methods: Five different wet noodle samples were prepared with various ratio of KF (0%, 25%, 50%, 75%, 100). The properties of KF and wheat flour (WF), the color values, cooking properties, texture, antioxidant activities, preservability and sensory evaluation of wet noodles were investigated. Results: The moisture content of KF was 6.23%, while that of WF was 11.07%. The water binding capacity of KF was higher than that of WF. The pH of KF and WF was 6.59 and 5.88, respectively. As the substitution ratio of KF increased, lower L-values observed in both raw and cooked noodles, while the a-values and b-values of both types increased (p<0.05). The tensile strength of the raw noodles with 100% KF was significantly higher than that of other samples (p<0.05). The springiness, adhesiveness, and chewiness of raw noodles increased significantly as the amount of KF increased (p<0.05). The tensile strength, springiness and cohesiveness was higher in cooked noodles than raw noodles. The moisture decreased, and the weight, volumetric expansion rate, water absorption, turbidity and cooking loss increased significantly as the amount of KF increased (p<0.05). The total polyphenols, flavonoids, reducing power, and DPPH and ABTS radical scavenging activities significantly increased with increasing KF (p<0.05). The pH of the wet noodles decreased, and the total viable counts increased with storage period. Upon sensory evaluation, the group with 0%, 25% and 50% KF added showed the highest appearance, color and texture. The group with 25% KF added showed the highest taste and overall acceptability. Conclusion: These results suggest that addition of 25%-50% KF could be the optimal to improve function and quality characteristics.
Optimization of Composition for Naturally Fermented Aronia Starters Using Response Surface Methodology 반응표면분석법을 이용한 아로니아 천연발효종 제조를 위한 조성 최적화
변보영 Bo Young Byun , 채규서 Kyu Seo Chae , 박희전 Hee Jeon Park , 송지영 Ji Young Song
DOI:10.9724/kfcs.2018.34.6.560
Abstract
Purpose: This study was conducted to determine the optimal composition for natural fementation of aronia starters using dried aronia, sugar and dried milk. Methods: Response surface methodology with a central composite design comprising five levels and three variables was used to identify the optimal combination of dried aronia (X1), sugar (X2), dried milk (X3). The physicochemical properties, viable cell counts, leavening volumes of samples and identification of microorganisms were analyzed. Results: Using the F-test, total titratable acidity was expressed as a quadratic model, whereas the pH, sugar brix, color L-value, a-value and lactic acid bacteria counts were a linear model, and leavening volume were 2FI model. Most strains were identified as Saccharomyces cerevisiae and Enterococcus faecium. Conclusion: The optimum formulations determined by numerical and graphical analyses were both found to be: dried aronia 19.72%, sugar 12.44% and dried milk 1.95%.
Key Words
aronia, black chokeberry, natural fermentation, starter, response surface methodology (RSM)
Physico-chemical and Affective Properties of Bagel Made with Mealworm (Tenebrio molitor L.) Powder 밀웜(Tenebrio molitor L.) 분말을 첨가하여 제조한 베이글의 물리·이화학적 및 감각적 특성 평가
Physico-chemical and Affective Properties of Bagel Made with Mealworm (Tenebrio molitor L.) Powder 밀웜(Tenebrio molitor L.) 분말을 첨가하여 제조한 베이글의 물리·이화학적 및 감각적 특성 평가
서호준 Hojun Seo , 조인희 In Hee Cho
DOI:10.9724/kfcs.2018.34.6.569
Abstract
Purpose: This study evaluated the physico-chemical and affective properties of bagels according to the mealworm content (0, 5, 10, and 15%). Methods: The dough properties and baking loss as well as water content, color, textures, and liking values were measured in bagel dough or bagels according to the mealworm content. Results: Water absorption and stability of the bagel dough and its development time decreased and increased, respectively, with increasing mealworm content. Baking loss and water content of bagels also decreased and increased, respectively, with increasing mealworm content. In addition, most of the texture properties (springiness, cohesiveness, gumminess, and chewiness), except for hardness, of the bagel showed decreasing patterns with increasing mealworm content. On the other hand, the darkness, redness, and yellowness of the bagel increased because various browning reactions could be caused by the presence of mealworm in the bagel during baking. In addition, the liking of the odor and taste attributes of the bagel increased with increasing mealworm content because the volatile and semi-volatile compounds with positive flavor (baked, toasted, and/or roasted flavor) notes of the bagel could be produced rapidly through thermal reactions (e.g., Maillard reaction, caramelization, and thermal lipid oxidation) during baking, which contributed to mainly their overall liking. Conclusion: The application of mealworm to bread products is feasible and can add value to the development of the food industry.
Analysis of the Physicochemical Characteristics and Antioxidant Activities with Consumer Acceptance Test in Commercial Doenjang Products of Large Corporations and Small Businesses 대기업과 중소기업 시판 된장의 이화학적 특성과 항산화 활성 및 소비자 기호도 분석
Analysis of the Physicochemical Characteristics and Antioxidant Activities with Consumer Acceptance Test in Commercial Doenjang Products of Large Corporations and Small Businesses 대기업과 중소기업 시판 된장의 이화학적 특성과 항산화 활성 및 소비자 기호도 분석
Purpose: This study examined a quality evaluation by the physicochemical characteristics, antioxidant properties, and sensory acceptance test with a commercial Doenjang product using three large corporations (BCW, BHC, BHP) and five small businesses (MFN, MSC, MSN, MYG, MJM). Methods: The water content, pH, salt, reducing sugar, color value, texture profiles, total polyphenols contents and total flavonoids with antioxidant activities, as well as the consumer acceptance test of 8 Doenjang products were evaluated. Results: Commercial Doenjang products of large corporates (BCW, BHC, BHP) had relatively narrow ranges of crude ash (11.60 to 11.97%), pH (5.20 to 5.35), saltiness (11.28 to 11.44%), and reducing sugar (13.20 to 15.81 mg/100 g), whereas Doenjang products of medium-sized companies (MFN, MSC, MSN, MYG, MJM) showed a broader range of values. The total polyphenol contents of MFN Doenjang were higher than those of the other Doenjangs and were in the following order: BCW Doenjang > MSN Doenjang > BHP Doenjang > MJM Doenjang > MSC Doenjang > MYG Doenjang > BHC Doenjang. The antioxidant activity assays also showed that Doenjangs of BCW, BHP, MFN, and MSN had high antioxidant activity exceeding those of the other Doenjangs. In the consumer acceptance test, BCW had the highest overall, color, taste, roasted flavor, after-taste likeness, and purchase intent compared to those of other Doenjangs, whereas MFN had the lowest values, even though MFN had the highest antioxidant properties. Conclusion: BCW Doenjang had the highest antioxidant properties and consumer acceptance test, but MFN Doenjang had the lowest values in consumer acceptance even though MFN had the highest antioxidant properties. Therefore, MFN Doenjang might benefit from redeveloping the product to satisfy the consumer acceptance and purchase intent.
Effect of Sous-vide Cooking Time on Quality Characteristics of Chuncheon Dakgalbi during Chilled Storage Sous-vide 조리법의 가열시간이 춘천닭갈비의 저장 중 품질특성에 미치는 영향
정해성 Hae Seong Jeong , 백기호 Ki Ho Baek , Dicky Tri Utama , 김준태 Juntae Kim , 장애라 Aera Jang , 이성기 Sung Ki Lee
DOI:10.9724/kfcs.2018.34.6.588
Abstract
Purpose: The effect of sous-vide cooking time on the quality characteristics of Chuncheon Dakgalbi during chilled storage was studied. Methods: Raw Chuncheon Dakgalbi (RD) was vacuum-packed and cooked in a water bath at 63°C. Cooking time was recorded after the core temperature of the meat reached 63°C. The Dakgalbi was then cooked for 90 min (SV-90), 180 min (SV-180) or 270 min (SV-270) and then cooled in ice water for 20 min before stored for 7 weeks at 5±1°C. Results: Sous-vide cooking for Dakgalbi prevented rapid changes in redness and yellowness values, pH, volatile basic nitrogen, total plate count, and total coliform compared RD during storage. SV-180 and SV-270 showed higher lipid oxidation compared SV-90 during storage. The longer cooking time was, the lower shear force value was achieved. Conclusion: According to microbial growth during storage and consumer acceptance, sous-vide cooking for 90 min at 63°C can be recommended to Chuncheon Dakgalbi.
Key Words
sous-vide, Chuncheon Dakgalbi, total viable counts, shear force, consumer acceptance
Fermentation Characteristics of Mulberry Concentrate by Lactic Acid Bacteria Isolated from Mulberry and Elderberry 오디와 엘더베리로부터 분리된 유산균에 의한 오디 농축액의 발효특성
류은혜 Eun Hye Ryu , 채규서 Kyu Seo Chae , 권지웅 Ji Wung Kwon
Fermentation Characteristics of Mulberry Concentrate by Lactic Acid Bacteria Isolated from Mulberry and Elderberry 오디와 엘더베리로부터 분리된 유산균에 의한 오디 농축액의 발효특성
류은혜 Eun Hye Ryu , 채규서 Kyu Seo Chae , 권지웅 Ji Wung Kwon
DOI:10.9724/kfcs.2018.34.6.598
Abstract
Purpose: This study assessed the feasibility of fermented beverage production using concentrated mulberry juice and five lactic acid bacteria that were newly isolated from mulberry and elderberry. Methods: For fermentation, mulberry concentrate was diluted and new strains were inoculated and fermented for 24 hr. The pH, acidity, sugar content, and viable cell count of the fermentation broth were measured, and the organic acid and free sugar levels were analyzed. The antioxidant activity of the fermentation broth was analyzed based on the DPPH and ABTS radical scavenging activities. Results: In the diluted mulberry juice, the pH decreased from 4.33±0.13-4.40±0.08 to 3.51±0.06-3.77±0.12 after fermentation and the total acidity increased from 0.47±0.03-0.51±0.08% to 0.93±0.10-1.31±0.23% after fermentation. In addition, the sugar content slightly decreased slightly with fermentation at 9.8°Brix. The number of viable cells rapidly increased rapidly from 8.09±0.18-8.27±0.15 to 11.14±0.42-13.61±0.79 log CFU/mL after 24 hr fermentation. During diluted mulberry juice fermentation, a large amount of lactic acid was produced by the inoculated bacteria. Leuconostoc mesenteroides GBL48 showed the highest lactic acid production ability with fermented mulberry juice having a lactic acid concentration of 10.06±0.09 mg/mL, whereas Leuconostoc mesenteroides GBL14 showed the lowest lactic acid production ability. On the other hand, the latter strain had excellent acetic acid production ability and a higher glucose and fructose utilization rate than that of the other bacteria. The total polyphenol, total flavonoid, and total anthocyanin contents decreased with fermentation, and the DPPH and ABTS radical-scavenging activity also decreased slightly. Conclusion: These results suggest that the five strains isolated from berries can successfully produce lactic acid to induce fermentation but their antioxidant activity did not increase. Therefore, it is necessary to explore methods to improve the antioxidant activity of the bacterial strains by modifying the fermentation conditions and their characteristics to examine the potential of their application as a functional beverage.
Optimization of Potatoes in Soy Sauce as Prepared by the Sous-vide Sous-vide 조리법을 적용한 감자조림의 품질특성 및 최적화
정서영 Seo Yeong Choung , 주나미 Nami Joo
DOI:10.9724/kfcs.2018.34.6.607
Abstract
Purpose: This study evaluated and compared sensory qualities of potatoes cooked using the sous-vide method rather than traditional cooking methods to provide the basic information needed for sous-vide cooking. Experiments were designed with two independent variables, time and temperature. Methods: Response surface analysis was performed to evaluate sensory characteristics of cooked potatoes, and the optimal cooking condition was derived. Results: Based on modelling of the experimental data and significance tests, a linear model was chosen for modeling color (lightness, redness and yellowness), hardness and sweetness among mechanical characteristics, while a quadratic model was used for weight loss and moisture content and a 2FI model was used for salinity. Lightness (p<0.0001), redness (p<0.05) and yellowness (p<0.001) decreased significantly with increasing cooking time and temperature, with temperature having the greatest influence. The hardness of potatoes decreased significantly and inversely with temperature (p<0.01), while sweetness (p<0.05) and salinity (p<0.001) increased significantly, demonstrating the significant effects of cooking temperature. Analysis of the sensory characteristics of potatoes cooked using the sous-vide method revealed a linear model for color, a 2FI model for flavor and a quadratic model for texture, appearance and overall preference. Among sensorial variables, color showed significant differences among cooking conditions (p<0.05), while flavor did not (p<0.5). Texture, appearance and overall preference also exhibited significant differences (p<0.05) and significantly high reliability (R2 0.948, 0.9224 and 0.9404), indicating the adequacy of the chosen models. Of the two independent variables, cooking temperature had more significant effects on color, texture, appearance, and overall preference among sensory characteristics, showing a positive correlation with the last three variables. However, the correlation declined when the temperature reached at a certain point. Conclusion: Taken together, when the sous-vide method was used, the optimal condition for acceptable sensory quality of potatoes was found to be a temperature around 88°C and a time of about 45 min per 100 g of potatoes.
Molecular Structure and Thermal Properties of the Starches from High Amylose Rice Cultivars and Their Amylose-lipid Complex Formation with Various Emulsifiers 고아밀로스 쌀 품종 전분의 분자구조적, 열적특성 및 유화제 첨가에 의한 아밀로스-지질 복합체 형성
Molecular Structure and Thermal Properties of the Starches from High Amylose Rice Cultivars and Their Amylose-lipid Complex Formation with Various Emulsifiers 고아밀로스 쌀 품종 전분의 분자구조적, 열적특성 및 유화제 첨가에 의한 아밀로스-지질 복합체 형성
Purpose: The present study assessed molecular structural and thermal properties of rice starches with high amylose content and their ability to form amylose-lipid complexes with various emulsifiers. Methods: Rice starches from four cultivars (Dodamssal, Bukkyoung, Saegoami, and Saemimyeon) were analyzed for amylose and amylopectin molecular structure using high performance liquid chromatography (HPLC), thermal properties, amylose-lipid complex formation with various emulsifiers using differential scanning calorimeter (DSC), and in vitro starch digestibility. Results: Among the four starches, Dodamssal, which has significantly higher amylose content and longer branched chains of amylopectin than the other three starches, showed significantly different thermal properties, amylose-lipid complex formation, starch digestibility based on high starch pasting and gelatinization temperature, high amylose-lipid complex dissociation enthalpy, and high resistant starch content. Bukkyoung and Saegoami were not significantly different molecular structure and exhibited similar thermal characteristics, amylose-lipid complex formation, and starch digestibility. Conclusion: Differences in the molecular structures of amylose and amylopectin for the four starches significantly influenced the starch pasting and gelatinization characteristics, the amylose-lipid complex formation by various emulsifiers, and the in vitro starch digestibility. Dodamssal could be a potential source for effective amylose-lipid complex formation, which may contribute to enhancing type 5 RS.
Physicochemical Properties of Resistant Starch Prepared from Singil Rice Starch 신길 쌀 전분으로 제조한 저항전분의 이화학적 특성
이채은 Chae Eun Lee , 노준희 Junhee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2018.34.6.626
Abstract
Purpose: Resistant starch was prepared from a newly developed Singil rice variety that has a soft endosperm and is ground easily by a dry milling method. The cross-linked resistant starch (RS4) levels and physicochemical properties of Singil starch were compared with those of normal Hopyeong rice starch. Methods: The newly developed Singil starch slurries with different water concentrations (60 and 50%) were annealed for 12 h and cross-linked with a sodium trimetaphosphate and sodium tripolyphosphate mixture (99:1) at 45°C for 3 h (pH 11.5). The RS levels, physicochemical properties, and digestibility were measured. Results: The amylose contents of Singil and Hopyeong starches were 26.60 and 17.21%, respectively. The swelling powers and solubilities were lower than those of raw starch, regardless of the varieties. All samples showed A-type crystallinity and the peak intensities of Singil RS4 were lower than those of native starch. The starch granular shape did not change after cross-linking. The thermal properties of Singil RS4 increased in To, Tp, and Tc, but the difference between To and Tc and gelatinization enthalpy decreased. The RS level of Singil RS4 starch prepared from a 50% water concentration (50.25%) was lower than that of Hopyeong RS4 starch (67.65%). The digestibility was measured using the Englyst HN method and RS contents of RS4 increased compared to native starch, but Singil RS4 had a lower RS content than Hopyeong RS4. Conclusion: From the above results, annealing and cross-linking increased the RS content of rice starch RS4. The RS content of Singil RS4 was higher than that of Hopyeong and the RS content increased with decreasing water concentration.
Quality Characteristics of Maitake (Grifola frondosa) Powder Pretreated by Blanching with Vinegar 식초 첨가 증속 전처리 조건에 따른 잎새버섯 분말의 품질특성
이하연 Ha Yeon Lee , 권혜정 Hye Jeong Kwon , 이재홍 Jae Hong Lee , 이안수 An Soo Lee , 안문섭 Mun Seob Ahn
DOI:10.9724/kfcs.2018.34.6.635
Abstract
Purpose: In this study, Maitake (Grifola frondosa) was pretreated by blanching with vinegar and the effects of the pretreatment method were evaluated. Methods: The moisture, β-glucan, crude protein and free amino acid contents of Maitake powder pretreated by blanching with vinegar were investigated. Results: The β-glucan content of Maitake powder pretreated by blanching with vinegar increased significantly compared to the control (not pretreated). The crude protein and free amino acid content in the Maitake powder decreased with increasing concentration of added vinegar. The free amino acid content related bitterness decreased. Conclusion: These results suggest that the pretreatment method of Maitake powder helps reduce the bitterness of Maitake powder and improves the organoleptic properties.
Investigation of Consumption and Product Development Demand for Infant Convenience Food Based on the Dietary Lifestyle of Chinese Infants and Toddlers 중국소비자의 영유아에 관한 식생활 라이프스타일에 따른 영유아 편의식의 소비실태와 제품개발 요구도
장정민 Jeong-min Jang , 최희령 Hee-ryong Choi , 하현숙 Hyeon-suk Ha , 백현동 Hyun-dong Paik , 장혜자 Hye-ja Chang , 홍완수 Wan-soo Hong
Investigation of Consumption and Product Development Demand for Infant Convenience Food Based on the Dietary Lifestyle of Chinese Infants and Toddlers 중국소비자의 영유아에 관한 식생활 라이프스타일에 따른 영유아 편의식의 소비실태와 제품개발 요구도
장정민 Jeong-min Jang , 최희령 Hee-ryong Choi , 하현숙 Hyeon-suk Ha , 백현동 Hyun-dong Paik , 장혜자 Hye-ja Chang , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2018.34.6.642
Abstract
Purpose: This study is intended to identify the consumption and product development demand for infant convenience food of Chinese consumers based on the dietary lifestyles of infants. Methods: The survey was conducted from August 10 to 25 in 2017. For the study, an online survey of 514 Chinese consumers that were registered as panels at a research company and had purchased infant convenience food in the past five years was conducted. Analysis of the collected data was performed using SPSS Statistics (ver. 22.0). Results: Exploratory factor analysis according to the dietary lifestyles of infants, resulted in extraction of three factors. Additionally, the participants were divided into three groups based on K-Means non-hierarchical cluster analysis, Analysis of the demographic characteristics of Chinese consumers according to the dietary lifestyles of infants revealed significant differences by sex (p<0.05), age (p<0.05), occupation (p<0.01), monthly income (p<0.001), and frequency of eating out (p<0.001). Cluster analysis of purchase characteristics according to average expense, frequency of purchase, and amount of use revealed differences in frequency of purchase (p<0.001), but in average expenses. In addition, cluster gap analysis of consumption by usage significant differences between clusters for all four uses (p<0.001). Moreover, cluster gap analysis of package development demand by dietary lifestyle of infants showed a significant difference in all items (p<0.001), and a significant difference (p<0.001) was also shown for product development demand analysis when the market was subdivided by segments. Conclusion: It is believed that this study can facilitate development of differentiated products for infant convenience food by identifying the needs of consumers according to the dietary lifestyles of the infants. A variety of products and brands will need to be developed to reflect these needs of consumers.
Key Words
Chinese customer, infant food related lifestyle, infant convenience food, market segmentation strategy
The Effect of Hygiene Guidance by Center for Children's Foodservice Management on Food Safety Improvement in Child-care Foodservices in Changwon 순회방문지도 차수별 시설환경 및 공정관리 위생개선 효과분석-창원시 일부 지역 육아지원기관을 중심으로-
The Effect of Hygiene Guidance by Center for Children's Foodservice Management on Food Safety Improvement in Child-care Foodservices in Changwon 순회방문지도 차수별 시설환경 및 공정관리 위생개선 효과분석-창원시 일부 지역 육아지원기관을 중심으로-
Purpose: Checklist results for hygiene improvement effectiveness were analyzed in 122 mass catering foodservices registered at two centers for children’s foodservice management (CCFSM) in Changwon city. Methods: These foodservices completed six hygiene guidance consultations of their facility environment, process management and storage management with dietitians of CCFSM. Results: The hygiene levels of these centers improved considerably in the following items after the hygiene guidance consultations: 3 items in the facility environment section (total 12 items), 8 items in the process management section (total 14 items), and all 3 items in the storage management section (total 3 items). Total average of performance rates (p<0.05) also showed a significant difference as general hygiene status improved with the increase in the number of hygiene consultations from the 1st to 6th visits. In the multiple comparison analysis, a significant difference was observed between the average performance rates of the 1st and 5th (p<0.05) and the 1st and 6th (p<0.05) visits, which signified hygiene status improvement. Conclusion: The increased number of hygiene guidance consultations from 4 to 6 times a year was beneficial to the hygiene improvement in the children’s foodservice operations.
Quality Characteristics of Commercial Perilla Oils during Storage Period 시중 유통 생 들기름의 저장기간별 품질특성
신제영 Je-young Shin , 라하나 Ha-na Ra , 조용식 Yong-sik Cho , 김하윤 Ha-yun Kim , 김경미 Kyung-mi Kim
DOI:10.9724/kfcs.2018.34.6.663
Abstract
Purpose: This study evaluated the oxidation stability of 10 selected commercial perilla oil brands available on the market. Methods: The acid value (AV) and, peroxide value (POV) were measured using the Korean food codex, and the iodine value (IV) was measured according to the AOAC method. Results: The AV increased significantly with increasing storage period (p<0.05). The POV increased significantly until 6 months but decreased after that time (p<0.05). The IV decreased with increasing storage period. The linolenic acid content was 62.99-65.10% after 12 months (p<0.05). Conclusion: The acid value, peroxide value, and iodine value of commercial perilla oil were adjusted with the rancidity standard of oil during the storage period. Therefore, high quality perilla oil can be processed by controlling the quality through a review of the standards and specifications of the products.
Combination of Benzoic Acid and Ultrasound Treatment to Reduce Microbial Contamination on Vegetables 채소류 오염 미생물 제거를 위한 안식향산과 초음파의 병용처리
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2018.34.6.668
Abstract
Purpose: This study was conducted to determine an efficient combination of ultrasound and benzoic acid treatment for microbial sterilization. The combined treatment was applied against two bacteria that frequently contaminate fresh vegetables, Escherichia coli and Pseudomonas spp., and was compared with individual treatment with either ultrasound or benzoic acid. Methods: The combination of ultrasound and benzoic acid was applied to a mixture of three Escherichia coli strains and Pseudomonas fluorescens B7 strain isolated from the floret surfaces of broccoli. Benzoic acid was applied for 30 min at different concentrations after which concentrations resulting in at least a 1 log reduction in the number of viable cells were selected for the combination treatment. Ultrasound was applied for 5-60 min in both single and combined treatments. Results: The 0.10% and 0.01% benzoic acid were selected for combined treatment for the E. coli mixture and P. fluorescens B7, respectively. Combined treatment for over 5 min significantly reduced the number of viable cells when compared to indivudual treatment with either ultrasound or benzoic acid under the same conditions. Conclusion: Combined treatment with ultrasound and benzoic acid was more effective than individual treatment for sterilization of fresh vegetables in vitro; however, further study is needed to determine if combined treatment is effective in vivo.
