Quality Characteristics of Frozen Topokki Garaetteok with the Addition of Dietary Fiber 식이섬유를 첨가한 냉동 떡볶이 떡의 품질특성
채정우 Jung Woo Chae , 고봉경 Bong Kyung Koh
DOI:10.9724/kfcs.2019.35.1.1
Abstract
Purpose: Dietary fiber (DF) supplemented Topokki Garaetteok was prepared and its quality characteristics were investigated. Methods: Topokki Garaetteok was prepared by adding rice flour, salt, and water, after which agar, chicory fiber (CF), or soybean fiber (SF) were mixed at the level of 10% of rice flour. The prepared Garaetteok was then freeze-stored (-20°C) for two weeks. Results: The addition of DF significantly increased the moisture content of all Garaetteok and cooking loss was increased by the addition of all DF except SF. The effect on physical properties, color, and taste of Garaetteok varied depending on the type of DF. The addition of CF did not produce significant differences in hardness, adhesiveness, and chewiness compared to the control, but springiness and cohesiveness were decreased. SF addition produced the highest hardness and the least springiness and cohesiveness; no significant changes were observed in adhesiveness and chewiness. Both CF and SF had high whiteness of rice cake. The physical properties of rice cake with agar were similar to those of rice cake with added CF and SF. However, with agar, the off-taste during chewing and the aftertaste were the strongest and the whiteness of the rice cake was the lowest. The aftertaste was increased in all DF-added groups, but CF produced the lowest increase in aftertaste among all DF. There was no significant difference in off-taste between SF- and CF-added Garaetteok. Conclusion: CF was the most suitable material when added at a level of 10% due to the whiteness, physical properties such as hardness, adhesiveness, and chewiness, and less off-taste despite the disadvantage of high cooking loss.
Optimization of Production Conditions of Blueberry Juice 블루베리 착즙액 제조조건의 최적화
김옥선 Ok Sun Kim , 박종대 Jong Dae Park , 최현욱 Hyun Wook Choi , 성정민 Jung Min Sung
DOI:10.9724/kfcs.2019.35.1.102
Abstract
Purpose: This study examined the physicochemical properties and the optimal conditions for the extraction of antioxidants according to the treatment time, treatment temperature and enzyme content of blueberries cultivated on farms. Methods: Response surface methodology was used to find optimal conditions for blueberry juice. Results: The fitness of the model in terms of the yield, acidity and soluble solids of the blueberry juice was recognized within the significance level (R2) of the regression curve. The treatment time, treatment temperature and enzyme amount had the largest effect on the yield of blueberry juice. The acidity of blueberry tended to increase with increasing treatment temperature. Soluble solids was most affected by the treatment time: 50 minutes treatment time, 70°C treatment temperature and 95 ppm enzyme. The L value, a value and Hue value determined by a linear model showed R2 values from the response surface regression equation of 0.6594, 0.848 and 0.7958, respectively. The L value and a value decreased with increasing treatment temperature and treatment time. The Hue value tended to decrease with increasing treatment temperature, enzyme content and treatment time. The DPPH radical scavenging activity and anthocyanin content were determined by a quadratic model with an interaction between samples. The anthocyanin content was highest (3.34 mg/g) at a treatment time, treatment temperature and enzyme amount of 30 min, 50°C, and 50 ppm, respectively. Conclusion: The optimal conditions for the production of blueberry juice were a treatment temperature, treatment time, and enzyme amount of 63.93°C, 40.09 min, and 83.25 ppm, respectively. The yield of juice, DPPH radical scavenging activity and anthocyanin content was 83.59%, 87.59%, 3.41 mg/g, respectively.
Antioxidant Activities and Quality Characteristics of Cracker with Ecklonia stolonifera 곰피 첨가 크래커의 항산화 활성 및 품질특성
이지민 Ji-min Lee , 한영실 Young-sil Han
DOI:10.9724/kfcs.2019.35.1.111
Abstract
Purpose: The purpose of study was to investigate the quality characteristics and antioxidant activities of crackers with Ecklonia stolonifera. Methods: Crackers were prepared with different amounts (0, 2, 4, 6, 8%) of E. stolonifera powder and their physicochemical and sensory characteristic were examined. After extracting E. stolonifera with 70% ethanol, freeze-dried powder was used to measure total polyphenol, DPPH radical scavenging activity and reducing power. Results: In terms of quality characteristics, crackers containing 8% E. stolonifera showed the lowest pH value (6.68±0.02). The pH changed significantly with added amount. L-value (lightness), a-value (redness), and b-value (yellowness) were decreased with increasing concentration. Moisture content had significant decrease with added amount, and 8% additive had the lowest result. Hardness significantly increased as amounts of powder. Total phenolic content and reducing power of E. stolonifera were 17.90 mg GAE/g, and 0.28 O.D., respectively. DPPH free radical scavenging activity was 36.94%. Conclusion: The crackers containing 8% E. stolonifera yielded the highest antioxidant activation. Total phenolic content had the tendency to increase with more additive (p<0.001) DPPH free radical scavenging activity and reducing power showed significant growth with increasing concentration (p<0.001). Sensory evaluation indicated that the crackers containing 6% E. stolonifera was the most preferred in terms of color, flavor, taste, texture, appearance and overall acceptability. Based on these results, 6% additive seems most appropriate for good quality of E. stolonifera crackers.
A Study on Liking/Disliking Attributes of Commercial Canned Salmon Using CATA (Check-All-That-Apply) Method 시찬 연어 통조림의 소비자 기호 인자에 관한 연구: CATA(Check-All-That-Apply)방법을 이용하여
A Study on Liking/Disliking Attributes of Commercial Canned Salmon Using CATA (Check-All-That-Apply) Method 시찬 연어 통조림의 소비자 기호 인자에 관한 연구: CATA(Check-All-That-Apply)방법을 이용하여
주세영 Seyoung Ju
DOI:10.9724/kfcs.2019.35.1.20
Abstract
Purpose: This study examined the consumer sensory preference for commercial canned salmon using the check-all-that-apply (CATA) method. Methods: Fifty consumers were participated consumer sensory test. Consumers rated the acceptance of each canned salmon on a 9-point scale and evaluated liking or disliking each product based on the CATA method. All statistical analyses were using analysis of variance, frequency analysis, factor analysis and correspondence analysis. Results: The consumption of canned salmon for more than 3 weeks was strongly related to the _19-year-old male group. The consumer preference test showed a similar appearance and color in the four samples. The SC_C sample had the highest number of points with flavor and texture followed by the SC_S sample. The liking attributes were taste, smell, texture, color, hardness, moisture, and other, whereas the disliking factors were taste, rancidity, odor, crumbly, oily, greasy, fishy, salty, color, texture, and other. SC_C sample was the highest preference product among the four samples with 42.0% of taste liking, 28% of texture liking, 18% of flavor liking, and 10.0% of hardness liking. Conclusion: These findings provide basic data to assist in the purchasing intentions of consumers and for the development advanced products and marketing strategies of canned salmon.
Quality Characteristics of White Pan Bread with Enzyme Treated Wheat Germ Extract 효소 처리 밀 배아 추출물을 첨가한 식빵의 품질특성
최용석 Yongseok Choi , 이재강 Jaekang Lee , 최용현 Yonghyun Choi , 이정훈 Jeonghoon Lee , 강동우 Dongwoo Kang , 금혜임 Hyeim Kum , 신말식 Malshick Shin
DOI:10.9724/kfcs.2019.35.1.28
Abstract
Purpose: This study examined the physicochemical and sensory properties of pan bread containing added enzyme treated wheat germ extract (EWGE) at different concentrations. Methods: EWGE was prepared from wheat germ reacted with Celluclast 1.5L, and added for making pan bread at 1.5, 3.0, and 4.5%. The characteristics of the pan bread were investigated using the moisture content, pH, weight, specific volume, baking loss rate, color, texture, total microbial, and sensory evaluation. Results: The moisture loss of the pan bread containing the EWGE was less than the control. The volume of pan bread was highest when 1.5% of EWGE was added (p<0.05). The volume of pan bread was the highest in bread containing 1.5% of EWGE, and the baking loss rate decreased with increasing EWGE (p<0.05) content. As the content of EWGE increased, microbial growth in bread was inhibited and the pH was decreased. The lightness of the crust and crumb decreased with the addition of extract, and the redness showed the highest value when 1.5% was added, but it decreased when 3.0% and 4.5% was added. The rheology and sensory score of the bread decreased compared to the control. Conclusion: The EWGE added to the bread would prevent the staling of bread, inhibit microbial growth, and improve the storage stability.
Key Words
wheat germ, enzyme treatment, pan bread, quality characteristics
Quality Characteristics of White Pan Bread with Apple Liquid Starter 사과액종을 이용한 식빵의 품질특성
Quality Characteristics of White Pan Bread with Apple Liquid Starter 사과액종을 이용한 식빵의 품질특성
임다예 Da-ye Im , 차경희 Gyung-hee Cha
DOI:10.9724/kfcs.2019.35.1.36
Abstract
Purpose: This study aimed to make sourdough bread with enhanced nutrition based on an analysis of the chemical, mechanical and sensory characteristics of bread according to the addition of apple liquid starter. Methods: The volume, pH, total titratable acidity, color value, moisture content, weight, specific volume, baking loss rate, TPA, QDA, and preference acceptance test of sourdough bread with apple liquid starter were measured. Results: The change in the volume of apple sourdough starter increased up to 36 hours of fermentation, but decreased rapidly from 48 hours to 72 hours of fermentation (p<0.05). The pH decreased significantly while titratable acidity increased significant (p<0.05), depending on the apple sourdough starter fermentation time. The change in the specific volume were significant (p<0.05), but baking loss tended to increase (p<0.05). The hardness, gumminess, and chewiness increased with increasing ratio of apple sourdough stater (p<0.05). The ratio of apple sourdough starter did not produce significant differences in crumb color, but the uniformity decreased with increasing apple sourdough starter ratio (p<0.05). The off flavor, taste, and chewiness tended to increase with increasing apple sourdough stater ratio (p<0.05). In the test of preference, the 55% apple sourdough starter group scored the most points. Conclusion: These results suggest that the 55% apple sourdough starter group had the highest scores for flavor and smell.
Key Words
apple liquid starter, sourdough bread, quality characteristics
Perception on HACCP System of School Foodservices Dietitians in Chungbuk 학교 영양(교)사의 학교급식 위생관리기준에 대한 인식
임지현 Ji Hyeoun Im , 이묘묘 Miao Miao Li , 이영은 Young Eun Lee
Perception on HACCP System of School Foodservices Dietitians in Chungbuk 학교 영양(교)사의 학교급식 위생관리기준에 대한 인식
임지현 Ji Hyeoun Im , 이묘묘 Miao Miao Li , 이영은 Young Eun Lee
DOI:10.9724/kfcs.2019.35.1.45
Abstract
Purpose: This study was conducted to investigate school dietitians’ perception of the HACCP system introduced to school foodservice operations and to suggest effective ways to improve school food hygiene by identifying potential obstacles to application of the HACCP system. Methods: Questionnaires were sent to school dietitians working in Chungbuk province. A total of 205 copies (78.5% response rate) were collected and used for analysis. Statistical analyses were performed using SPSS ver. 23.0. Results: As a result of survey on the application status and perception of HACCP system, 96.1% had ‘current state of HACCP team organization’ and 77.1% answered that they received financial support from office of education (supervisory office). For the recognition on the HACCP system, ‘continuous improvement measures for problems’ was the highest response with an average of 4.88 points. Evaluation of the perceived difficulty in applying the HACCP system revealed that ‘lack of consistency of administrative agencies’ was the most common response with a score of 3.65 points. These findings indicate it is necessary to provide guidance and management of the administrative agencies' in accordance with reality. Evaluation of the perception of work items needed for improvement of hygiene control, the item 'issuance of guidelines according to reality' showed the highest score with an average of 4.44 points. At present, there is an average of 3.88 annual education participation programs for school dietitians. For necessity and improvement of education programs, satisfaction with the current hygiene education program was 2.95 points and the necessity for improvement had an average of 3.80 points. Conclusion: Decreased satisfaction was associated with a greater feeling of the need for improvement.
Key Words
HACCP system, school foodservice, dietitian
Perception and Attitudes toward Reducing the Sugar Intake of Childcare Center Foodservice Employees in Chungbuk Province 충북 일부 지역 어린이집 조리원들의 당류 저감에 대한 인식 및 태도
Perception and Attitudes toward Reducing the Sugar Intake of Childcare Center Foodservice Employees in Chungbuk Province 충북 일부 지역 어린이집 조리원들의 당류 저감에 대한 인식 및 태도
민성희 Sung Hee Min
DOI:10.9724/kfcs.2019.35.1.57
Abstract
Purpose: This study examined the perception and attitudes of childcare center foodservice employee toward sugar intake to provide information on education. Methods: A total of 159 cooks in children foodservice facilities in Jecheon and Danyang area were surveyed using questionnaires. Results: The perception of sugar reduction differed according to the subject's age and years in their cooking career. The necessity of reducing sugar score of the 50 year age group was higher than the other age group’s. Those with a more than 3-year career showed a high score in sugar relating cavity and obesity. In addition, the behavior of sugar reduction differed according to subject's age and years in their cooking career, qualifications in cooking, and cooking experience in restaurants. The higher age group ate fewer sweets and tried to eat less sweet foods. Those in the 60 year age group checked the sugar contents on the package of food less, and the more than 10 years cooking experience group tried to eat less sweet foods. The having experience in restaurants group checked the sugar contents on the food packaging less. The nutrition education experienced group used less sugar at their home, ate fewer sweets, and checked the sugar contents on the food packaging. Those aged in their 30's and 60's used granulated sugar more in their cooking, whereas those in their 40's and 50's used syrup more. The having experience in restaurants group used granulated sugar more as a cooking ingredient. The nutrition education experienced group used syrup more, whereas the uneducated group used granulated sugar and syrup. Conclusion: The eating habits, including reducing sugar intake in childhood, are very important and children’s eating habits are influenced strongly by the childcare center. This study suggests that nutrition education, including reducing sugar intake, for childcare center foodservice employees needs to be expanded and customized according to the stages in reducing sugar intake.
A Study of Consumer Experience Purchasing Pickles and Importance-Performance Analysis Based on the Selection Attributes 소비자의 절임식품 구매경험 및 선택 속성에 대한 중요도·수행도 분석
A Study of Consumer Experience Purchasing Pickles and Importance-Performance Analysis Based on the Selection Attributes 소비자의 절임식품 구매경험 및 선택 속성에 대한 중요도·수행도 분석
이명희 Myung-hee Lee
DOI:10.9724/kfcs.2019.35.1.73
Abstract
Purpose: This study assessed long term marketing strategies for promoting pickles sales through purchase experience analysis of consumers and Importance-performance analysis (IPA) of the selection attributes. Methods: A self-administered questionnaire was conducted on 440 adults aged over 20 years (440 valid responses). For statistical analysis, X2-tests of independence, ANOVA, paired t-test was conducted using IBM SPSS Statistics (ver. 24.0) software. Results: The importance level rating on the selection attributes of pickles was 3.88 on average with significant differences among the age groups: 3.74, 3.87, 3.88, and 4.01 for those in their 20s, 30s, 40s, and over 50s, respectively (p<0.001). Among the selection attributes surveyed, the importance level of ‘food appearance’, ‘brand’, ‘place of sale’, ‘packing material’, ‘packaging design’, ‘origin of material’, and ‘nutrition facts’ were significantly different among the age groups (p<0.001, p<0.01, p<0.05). The mean rating of the performance level among the subjects was 3.58. The ‘quantity’ showed significantly different performance level ratings among the age groups (p<0.05). Importance-performance analysis showed that ‘taste’, ‘food hygiene’, ‘raw materials’, ‘preserve method’, ‘origin of materials’, and ‘expiration date’ fell into the ‘Doing great, keep it up’ quadrant, scoring high on both the importance and performance levels. ‘Price’, ‘quality certification’ had a high importance level but low performance level, illustrating the ‘Focus here’ grid, whereas ‘food appearance’, ‘place of sale’ fell into the ‘Overdone’ quadrant with high performance levels compared to the low importance level. The selection attributes in the ‘Low priority’ grid, and those with a low-importance low-performance level, were ‘brand’, ‘quantity, ‘packing material’, ‘packaging design’, and ‘nutrition facts’. Conclusion: To promote and expand the sales of pickles, selection attributes of ages need to be considered, and ‘price’, ‘quality certification’, and high importance but low performance attributes must be improved. Specific marketing strategies reflecting the consumption propensity are also important.
Importance Perception and Performance for Kitchen Hygiene Management of Deluxe Hotel Chefs in Busan 부신지역 특급호텔 조리종사자의 주방 위생관리에 대한 중요도 인식 및 수행도 평가
이진하 Jin-ha Lee , 류은순 Eun-soon Lyu
DOI:10.9724/kfcs.2019.35.1.81
Abstract
Purpose: This study examined the current status of importance perception and performance for the hygiene quality of chefs in six deluxe hotel restaurants in Busan. Methods: This research was performed using questionnaires conducted on 289 chefs in Busan area. Results: The chefs assessed the importance and performance of kitchen hygiene as 4.33 and 4.23 on a scale of 5.00, respectively. The mean scores of the importance of kitchen hygiene were 4.43 for inspection hygiene, 4.34 for cooking hygiene, 4.31 for storage hygiene, 4.30 for personal hygiene, and 4.33 for environmental facility hygiene. The mean scores of the performance of kitchen hygiene were 4.29 for inspection hygiene, 4.22 for cooking hygiene, 4.20 for storage hygiene, 4.20 for personal hygiene, and 4.24 for environmental facility hygiene. The chefs obtained higher scores in the total score of performance (p<0.05), inspection hygiene (p<0.01), and environmental facility hygiene (p<0.05). The performance scores were significantly higher when internal and external instructors performed hygiene education in parallel, particularly personal hygiene (p<0.01) and environmental facility hygiene (p<0.05). Online educated employees showed significantly higher personal hygiene (p<0.001) than the non-online educated employees. The IPA grid, ‘keeping ice-machine to prevent bacterial multiplication’ fell into quadrant 1 (focus here), ‘inspect after arranging with 30 minutes’ ‘bowl and spoon only for test’ ‘using cleaner and paper towel when washing hands’, ‘wearing sanitary mask and gloves’ etc. belonged to quadrant 3 (low priority). Conclusion: To enhance the effectiveness hygiene education, a range of education instructors and media are needed, and hygiene education programs should be developed according to the job level and career of the hotel kitchen.
Key Words
deluxe hotel chef, hygiene management, importance perception, performance
Drivers for the Preference of Korean Traditional Cookies by Korean, Vietnamese, and Chinese Children 한국전통한과의 한국·베트남·중국 어린이 소비자 기호도 분석
Drivers for the Preference of Korean Traditional Cookies by Korean, Vietnamese, and Chinese Children 한국전통한과의 한국·베트남·중국 어린이 소비자 기호도 분석
최순아 Sun Ah Choi , 정라나 Lana Chung
DOI:10.9724/kfcs.2019.35.1.9
Abstract
Purpose: This study assessed schoolchildren aged 7 to 12 years old in Korea, Vietnam, and China to determine their preferences as well asthe factors influencing their preferences for four types of Korean traditional cookies. Methods: For Yackwa, Maejakkwa, Chapssalyukwa, and Ssalyeotkangjeong a sensory test was performed to examine the overall, appearance, odor, taste and texture preferences, and a sensory property intensity test was performed to examine the hardness, crispiness, sweetness, and greasiness, scoring them from 1 to 5 (1=strongly dislike, 5=strongly like) and investigate their attitudes toward the products such as preference and non-preference factors, familiarity, intention to eat again and intention to recommend others using check-all-that-apply (CATA) method. Results: The results revealed significant differences in all items of the preferences and the sensory property intensities (p<0.001). The preferences were ranked in the order of China, Korea, and Vietnam, and the overall preferences of Chinese children were the highest. Among the samples, the preference for Ssalyeotkangjeong was higher than that of the other Korean traditional cookies by more than 4 points in all three countries. Sweetness, gloss, and color were selected for the preference properties. Conclusion: As a result, the children of each country reported the sensual qualities that determine their preference for Korean traditional cookies.
Key Words
Korean traditional cookie, consumer acceptance test, drivers of liking, check-all-that-apply (CATA)
The Impact of Job Embeddedness on Employees’ Organizational Commitment in Deluxe Hotels 특급 호텔 식음료 종사원의 직무배태성이 종사원의 조직몰입에 미치는 영향
정효선 Hyo Sun Jung , 정윤식 Yoon Sik Jung , 윤혜현 Hye Hyun Yoon
The Impact of Job Embeddedness on Employees’ Organizational Commitment in Deluxe Hotels 특급 호텔 식음료 종사원의 직무배태성이 종사원의 조직몰입에 미치는 영향
정효선 Hyo Sun Jung , 정윤식 Yoon Sik Jung , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2019.35.1.91
Abstract
Purpose: This study examined the influence of deluxe hotel employees’ job embeddedness on organizational commitment. Methods: The data used for the current study were collected in November 2017. Based on a total of 325 employees included in the empirical research, this study reviewed reliability and validity using the Amos program. The hypothesized relationships in the model were tested simultaneously by using structural equation modeling (SEM). Results: The types of job embeddedness were divided into three categories: individual’s fit, organizational link, and organizational-related sacrifice. The results showed that the elements of job embeddedness (organizational link and organizational-related sacrifice) had a significant, positive effect on the affective commitment, whereas only organizational-related sacrifice had a significant, positive effect on the normative commitment. Meanwhile, organizational link and organizational-related sacrifice had a significant, positive effect on the continuance commitment. Conclusion: The results of this study indicate that deluxe hotels can increase employees’ commitment by enhancing employees’ embeddedness. This could provide detailed and practical alternatives to human resource management, as employees with higher degrees of embeddedness can bring positive outcomes to the organization. Hospitality employees’ embeddedness is significant in terms of organizational commitment.
Key Words
job embeddedness, organizational commitment, deluxe hotel employee
