Physicochemical Properties and Antioxidant Activities of Heat-treated Arrowroot Extract and Baekseolgi Added with Arrowroot Extract 열처리된 칡즙과 칡즙 첨가 백설기의 이화학적 특성 및 항산화 활성
Physicochemical Properties and Antioxidant Activities of Heat-treated Arrowroot Extract and Baekseolgi Added with Arrowroot Extract 열처리된 칡즙과 칡즙 첨가 백설기의 이화학적 특성 및 항산화 활성
서정희 Jeonghee Surh , 염주희 Juhee Yeom
DOI:10.9724/kfcs.2019.35.3.227
Abstract
Purpose: This study investigated whether the antioxidant activities of arrowroot extract were changed during the production of thermally processed food. Methods: Antioxidant activities were analyzed in arrowroot extract with or without heat treatment. In addition, baekseolgi added with various levels of arrowroot extract was prepared and its physicochemical properties and antioxidant activities were examined. The total reducing capacity and total flavonoid contents were compared between the predicted value calculated from a heated arrowroot extract and the experimental one measured for baekseolgi. Results: After heat treatment at 100°C for 30 min, the browning index and total reducing capacity of arrowroot extract were significantly (p<0.05) increased while the total flavonoids content and DPPH radical scavenging activity remained constant. It indicated that phenolics in the arrowroot extract were relatively stable and non-phenolic reducing compounds were formed via a Maillard browning reaction during thermal processing. Moisture content (p<0.01) and adhesiveness (p<0.05) of baekseolgi were increased with the addition of arrowroot extract, presumably due to the presence of dietary fiber and caramel in the arrowroot extract, respectively. Furthermore, the total reducing capacity, total flavonoids content, DPPH radical scavenging activity and metal-chelating activity of baekseolgi were significantly (p<0.001) increased with an increasing amount of arrowroot extract. In particular, flavonoids corresponding to 70~109% of the value predicted from a heated arrowroot extract were quantified in baekseolgi, which was higher than that for a baekseolgi added with arrowroot flour. Conclusion: This study showed that phenolic flavonoids in the arrowroot extract were well retained during thermal processing. In addition, arrowroot extract seemed to have different antioxidants composition and heat-stability from arrowroot flour.
Changes in the Quality Characteristics of Sansuyu (Corni Fructus) Fruit with Blanching Temperature and Time 산수유 건피 제조 시 데치는 온도 및 시간이 품질특성에 미치는 영향
정지숙 Ji-suk Jeung
DOI:10.9724/kfcs.2019.35.3.236
Abstract
Purpose: Sansuyu (Corni Fructus, CF) which generall refers to dried fruit without seeds is used to make of food. This study has been conducted to establish conditions for processing dried fruit. Methods: CF was hot -air dried at 60°C for 5 hours and then boiled for 1 or 3 minutes at 45°C, 65°C, and 95°C, in the constant temperature water bath before the eliminating seeds. Results: Color value is influenced more by boiling time than by boiling temperature; and as boiling time increases, L-value increased, while a-value and b-value decrease. The pH was 3.09~3.11; total acidity was 0.35~0.39%; and sugar content was 0.88~0.90°Brix. Regarding the main functional materials of CF, morroniside was measured to be 1823.93 to 2043.23, loganin was 1056.93 to 1181.49, and cornin was 453.31 to 492.71 mg/100 g. According to the results, when seeds are separated from CF, boiling time has a greater influence than boiling temperature. Conclusion: Therefore, it may be appropriate for CF to be dried at 60°C for 5 hours, and then, boiled at 45 to 95°C for 1 to 3 minutes. Based on the results, it can be used as quality standards of Sansuyu about functional materials afterwards.
Change of Quality Characteristics in Corn Dog Rice Batter by Adding Gums 핫도그 쌀 반죽의 검류 첨가에 따른 품질특성 변화
구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 박종대 Jong-dae Park , 성정민 Jung-min Sung , 최현욱 Hyun-wook Choi , 장혜원 Hae-won Jang , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2019.35.3.244
Abstract
Purpose: This study was conducted to examine the effectiveness of gums in improving the quality characteristics of rice batter. Methods: Quality characteristics of rice batter and bread added with gums (alginate, carrageenan, guar gum, pectin, konjac and carboxy methyl cellulose) were investigated based on pH, moisture content, cooking loss, specific volume, color, texture profile analysis, and apparent viscosity. Results: The rice bread added with gums showed higher specific volume and moisture content than that without the added gums; however, the cooking loss and hardness were lower. Cooking loss was lowest for rice bread added with guar gum, and highest for rice bread added with carrageenan. The specific volume was highest in konjac. The apparent viscosity of batters was increased with the addition of pectin and carrageenan. Conclusion: The results of this study showed the effect of quality improvement due to apparent viscosity and specific volume increase according to the addition of gums. This indicates the possibility of replacing wheat flour.
Key Words
gluten-free, gums, corn dog, batter, konjac
Quality Characteristics and Radical Scavenging Activities of Sponge Cake Containing Bellflower Powder 도라지 분말을 첨가한 스펀지케이크의 품질특성 및 라디칼 소거활성
Quality Characteristics and Radical Scavenging Activities of Sponge Cake Containing Bellflower Powder 도라지 분말을 첨가한 스펀지케이크의 품질특성 및 라디칼 소거활성
황미현 Mee Hyun Hwang , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2019.35.3.252
Abstract
Purpose: This study examined the antioxidant activities and physicochemical properties of sponge cake containing bellflower powder. Methods: The amounts of bellflower powder addition to sponge cake were 0%, 2.5%, 5.0%, and 7.5%. The moisture content, volume, specific gravity, sugar content, reducing sugar, pH, acidity, color, and texture were measured to assess the quality characteristics of sponge cake. The antioxidant activities were examined by measuring the total phenol content and DPPH radical scavenging activity. Results: The moisture contents increased with increasing amount of bellflower powder. The volume was lower in the sponge cake containing bellflower. The specific gravity was higher in the sponge cake with bellflower. The sugar content and reducing sugar contents decreased with increasing amount of bellflower powder. The pH of the sponge cake decreased with increasing amount of bellflower powder. As the amount of bellflower powder increased, the lightness (L) and yellowness (b) values of the sponge cake decreased. But the redness (a) increased. The textural properties by TPA showed that the hardness, gumminess, and chewiness increased with increasing amount of bellflower powder added. The antioxidant activities, including the total phenols and DPPH radical scavenging activities, increased with increasing addition of bellflower powder. In the preference test, sponge cake containing 5.0% received the highest score for overall preference. Conclusion: Based on these results, the antioxidant activities of the sponge cake containing bellflower powder were considered excellent and increased with increasing amount of bellflower powder.
Effects of Added Water Amount and Yeast Type in Formulation on the Quality of Fermented Frozen Dough of Pocket Bread with Red Bean Paste 배합비 물의 양과 이스트 종류가 단팥빵 발효 냉동생지의 품질에 미치는 영향
Effects of Added Water Amount and Yeast Type in Formulation on the Quality of Fermented Frozen Dough of Pocket Bread with Red Bean Paste 배합비 물의 양과 이스트 종류가 단팥빵 발효 냉동생지의 품질에 미치는 영향
Purpose: The present study explored the effects of the amount of water added and yeast type in formulation on the quality of fermented frozen dough of pocket bread with red bean paste. Methods: Five levels of added water (45.0, 47.5, 50.0, 52.5, and 55.0 g/100 g flour) and three types of yeast (yeast A, B, and C), were used in the study. The enthalpies (heat of transition) of ice melting for the fermented frozen doughs with different water levels were analyzed by differential scanning calorimetry (DSC). Quality of fermented frozen dough was analyzed for the bread baked before and after frozen storage of the doughs by appearance, geometry (volume, diameter and height), crust color, and moisture content. Results: The enthalpy of ice melting for the fermented frozen dough increased with increasing level of added water, but the volume of bread baked after frozen storage of the dough decreased significantly compared to that before frozen storage, which demonstrated poor stability of the fermented frozen dough. The fermented frozen dough using yeast A exhibited better stability to frozen storage than those using yeasts B and C. Conclusion: Controlling the amount of water added and selecting an appropriate yeast type in the formulation could improve the stability of fermented frozen dough for the pocket bread with red bean paste during frozen storage.
Key Words
fermented frozen dough, yeast type, water level of dough, quality of bread, red bean paste
Physicochemical Properties of Brown Rice after Germination and Fermentation 발아와 발효처리에 따른 현미의 이화학적 특성
Physicochemical Properties of Brown Rice after Germination and Fermentation 발아와 발효처리에 따른 현미의 이화학적 특성
정희남 Hee Nam Jung , 송은 Eun Song
DOI:10.9724/kfcs.2019.35.3.271
Abstract
Purpose: This study investigated the physicochemical properties of brown rice after germination and fermentation. Methods: The physicochemical properties of brown rice were analyzed for proximate composition, color value, FT-IR spectrum, amylogram properties, X-ray diffraction pattern and DSC thermal properties. Results: The crude protein content and crude fiber content were high in the brown rice treated with germination and fermentation, while the crude ash content was lower than that of the untreated brown rice. The L value was decreased by germination, and the a and b values were increased by germination. The L and b values were increased by fermentation, and the a value was decreased by fermentation. The FT-IR spectrum showed a similar pattern for all the samples, although there was a difference in peak intensity between the raw and treated groups of brown rice. For the amylogram properties, the peak viscosity and breakdown were decreased by germination, and setback was decreased by germination and fermentation. The X-ray diffraction pattern of all the samples showed the same pattern of the A shape, but the relative crystallinity was increased after germination and fermentation, and the gelatinization enthalpy (ΔH) as determined by DSC was also increased after germination and fermentation. Conclusion: The results suggested that treating brown rice with germination and fermentation can have a positive effect on delaying retrogradation and improving the processing properties.
Key Words
brown rice, germination, fermentation, physicochemical properties
Characteristics of a Tea Made with Roasted Red Pepper (Capsicum annum L.) Seeds 볶은 고추씨를 이용한 차 제조 및 품질특성 평가
Characteristics of a Tea Made with Roasted Red Pepper (Capsicum annum L.) Seeds 볶은 고추씨를 이용한 차 제조 및 품질특성 평가
김다혜 Da Hye Kim , 이후용 Huyong Lee , 조인희 In Hee Cho
DOI:10.9724/kfcs.2019.35.3.280
Abstract
Purpose: Red peppers are commonly used to make red pepper powder in Korea. During its manufacture, 90% of red pepper seeds are removed and wasted. This study developed a tea product using Korean red pepper seeds and evaluated its qualities. Methods: The roasting and infusion conditions for the tea preparation with red pepper seeds were optimized by sensory evaluations. The amount of benzopyrene in the red pepper seeds was analyzed using high-performance liquid chromatography with fluorescence detection, and their anti-oxidant, nitrite-scavenging, and antimicrobial activities were assessed. Results: The tea with roasted red pepper seeds was optimal when the seeds were roasted at 200℃ for 120 sec and the infusion time was 5 min. Benzopyrene, which is a harmful substance that can be generated during high-temperature processes, was not detected in the raw and roasted red pepper seeds. Raw red pepper seeds have anti-oxidant, nitrite-scavenging, and antimicrobial activities. There were no significant differences in the total polyphenol content, nitrite-scavenging activities, and minimum lethal concentration against foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, and Bacillus cereus) between the raw and roasted red pepper seeds. Conclusion: A tea with roasted red pepper seeds was developed. The tea was safe, palatable, and had potent biological activities.
Key Words
red pepper seed tea, roasting, benzopyrene, total polyphenol, nitrite-scavenging and antimicrobial activity
Quality Characteristics and Antioxidant Effects of Makgeolli with Onion Skin by Nuruk and Ipguk 누룩과 입국에 따른 양파 껍질 첨가 막걸리의 품질특성과 항산화효과
마성호 Seong-ho Ma , 김계원 Gye-won Kim , 손종연 Jong-youn Son
Quality Characteristics and Antioxidant Effects of Makgeolli with Onion Skin by Nuruk and Ipguk 누룩과 입국에 따른 양파 껍질 첨가 막걸리의 품질특성과 항산화효과
마성호 Seong-ho Ma , 김계원 Gye-won Kim , 손종연 Jong-youn Son
DOI:10.9724/kfcs.2019.35.3.288
Abstract
Purpose: This study examined the quality characteristics and antioxidant effects of Makgeolli produced with onion skin using Nuruk and Ipguk. Methods: The quality characteristics and antioxidant effects were estimated based on pH, total acid, ethanol content, total polyphenol, flavonoid, quercetin content, electron donating ability, and nitrite scavenging ability. Results: The pH of Makgeolli produced with yellow and red onion skin by Nuruk and Ipguk decreased after two days of fermentation and then increased from the 4th day. The final pH was 3.81∼4.20. The total acid, and alcohol content in Makgeolli produced with yellow and red onion skin by Nuruk and Ipguk increased as the fermentation progressed. The major organic acid of Makgeolli without onion skin (control) by Nuruk and Ipguk was lactic acid and citric acid. and that of Makgeolli with yellow and red onion skin was succinic acid. The total polyphenol, flavonoid and quercetin contents in Makgeolli with yellow and red onion skin by Nuruk was 77.02, 1.71 mg/100 mL, and 0.95 mg/100 mL, respectively. The electron donating ability and nitrite-scavenging ability were the highest in Makgeolli with red onion skins by Nuruk. Conclusion: These results suggested that Makgeolli with red onion skin by Nuruk may have functional properties owing to its antioxidant effects.
Key Words
Makgeolli, onion skin, Nuruk, Ipguk, quercetin
Physicochemical Properties and Preparation of RS3 Resistant Starch Prepared from High Amylose Dodamssal Rice Starch 고아밀로스 도담 쌀 전분으로 RS3 저항전분의 제조 및 이화학적 특성
황몽요 Mengyao Huang , 김재숙 Jae Suk Kim , 노준희 Junhee No , 신말식 Malshick Shin
Physicochemical Properties and Preparation of RS3 Resistant Starch Prepared from High Amylose Dodamssal Rice Starch 고아밀로스 도담 쌀 전분으로 RS3 저항전분의 제조 및 이화학적 특성
황몽요 Mengyao Huang , 김재숙 Jae Suk Kim , 노준희 Junhee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2019.35.3.299
Abstract
Purpose: This study examined the resistant starch (RS) level and properties of autoclaving-cooling-cycled high amylose rice starch. Methods: Dodamssal starch with a 46% amylose content was used in a central composite design with the following independent variables: starch content (10, 30, and 50%), autoclaving-cooling cycle number (1, 2, and 3), and pullulanase concentration (0, 0.25, and 0.5 mL). Results: The RS levels ranged from 2.29 to 12.74%. The gelatinization temperatures (onset, peak, and conclusion) and enthalpy (△H) were much lower than those of native starch, but the gelatinization temperature changes (△T) were broader than those of native starch after autoclaving-cooling cycling. RS3 with a 30 and 50% starch content did not show pasting curves, but RS3 with a 10% starch content showed a pasting curve with very low viscosities. The water binding capacity increased with decreasing starch content after RS3 processing. RS3 with 0.5 mL of enzyme and a 10% starch content had higher swelling power and solubility than the native starch. The shape of the native starch was angular and polyhedral, but that of RS3 was an irregular lump. Native starch showed a B-type crystalline pattern, but RS3 showed a V-type crystalline pattern. Conclusion: The physicochemical properties and RS levels of RS3 using high amylose rice starch are affected by the starch-water ratio, number of autoclaving cooling cycles, and debranching enzyme concentration.
Analysis of Cooking Methods and Consumption Characteristics of Seaweed According to Region: Using the Data of the 2016 Korea National Health and Nutrition Examination Survey 지역에 따른 해조류 조리법과 이용 특성 분석: 2016년 국민건강영양조사 자료 이용
Analysis of Cooking Methods and Consumption Characteristics of Seaweed According to Region: Using the Data of the 2016 Korea National Health and Nutrition Examination Survey 지역에 따른 해조류 조리법과 이용 특성 분석: 2016년 국민건강영양조사 자료 이용
최미경 Mi-kyung Choi
DOI:10.9724/kfcs.2019.35.3.308
Abstract
Purpose: This study examined the cooking methods and consumption characteristics of seaweed according to region using a seaweed recipe and the use characteristics of local seaweeds using the data of the 2016 Korea National Health and Nutrition Examination Survey. Methods: Food consumption survey (24-hour recall survey) data from 2016 KNHANES were used and a total of 5,765 seaweed intake data collected from 2,951 adults were used for the analyses. Complex sample χ²-tests were conducted to analyze the types of seaweed and cooking method, meal time, and meal type for seaweed consumption according to region using SPSS 24.0 for windows. Results: Significant differences in age (p<0.05) and household income level (p<0.05) according to region were noted. Seoul & Gyeonggi and Chungcheong areas showed a higher consumption rate of laver consumption, while Yeongnam area showed a higher consumption of kelp, kelp water and green laver. The consumption rate of kelp water and green laver was higher in Honam area, and the consumption of laver, brown seaweed, and green laver was higher in Gangwon area, and the use of laver, kelp water, and green laver was higher in Jeju area (p<0.01). Significant difference in meal type (p<0.001) and cooking method (p<0.01) were also observed according to region. The types of brown seaweed consumed were the dried, fresh, and salted types, as well as the stem of brown seaweed, and the consumption rate differed significantly according to region (p<0.001). In the case of kelp, the dried, fresh type, and kelp water were consumed and the consumption rate differed significantly according to region (p<0.001). Significant differences in seaweed types were observed according to the meal type with laver (p<0.001), brown seaweed (p<0.001), and kelp (p<0.05). Conclusion: These results suggest that it is important to promote seaweed consumption through the development of local food using local seaweed, to encourage seaweed consumption in institutional foodservice and at home, and develop and distribute various types of seaweed products that can be purchased and cooked easily.
Key Words
seaweed, consumption, region, Korea National Health and Nutrition Examination Survey
Perception and Preference of Sesame Yeotganjeong by Korean and Chinese Students in Korea 한국인 대학생과 재한 중국인 유학생의 깨로 만든 엿강정에 대한 인식 및 기호도
Perception and Preference of Sesame Yeotganjeong by Korean and Chinese Students in Korea 한국인 대학생과 재한 중국인 유학생의 깨로 만든 엿강정에 대한 인식 및 기호도
이경애 Kyong-ae Lee
DOI:10.9724/kfcs.2019.35.3.317
Abstract
Purpose: Korean and Chinese students’ recognition and preference of sesame yeotgangjeong were investigated. Yeotgangjeong is the traditional Korean dessert made of sesame seeds, walnuts and pine nuts mixed with rice syrup as a binding syrup. Methods: Questionnaires were given to 80 Korean students and 79 Chinese students in Korea. A total of 159 students were asked about their impression, preference and opinions for improving acceptability of yeotgangjeong. Results: The impression by Korean and Chinese students after eating yeotgangjeong showed better scores than their impression before eating it. The main reason for a good impression after eating it was 'good texture'. The Korean and Chinese mean overall acceptability scores of yeotgangjeong were 4.25 and 3.72 on a 5-point scale, respectively, showing that they had high acceptability for yeotgangjeong. Most of the Korean and Chinese students chose 'reducing the calories' as the most important factor for enhancing the popularity for yeotgangjeong. Conclusion: These results proposed that reducing the calories might be a main factor for developing Korean and Chinese favorite yeotgangjeong.
Key Words
Yeotgangjeong, perception, preference, Korean student, Chinese student
