Quality Properties of Jicama (Pachyrhizus erosus) Jangachi by Different Sugars during Storage 당 종류에 따른 히카마 장아찌의 저장 중 품질특성
정현숙 Hyun Sook Jung
DOI:10.9724/kfcs.2019.35.4.325
Abstract
Purpose: This study investigated the quality properties of jicama Jangachi that was prepared by using different sugars (sugar, corn syrup, oligosaccharide and xylose). Methods: The pH, sugar content, salinity, color value, total bacterial count, hardness and sensory evaluation of jicama Jangachi were determined. Results: The pH decreased as the storage period became longer, and it was the lowest in the jicama Jangachi prepared with sugar. The sugar content and salinity showed a tendency to be lower in the jicama Jangachi prepared with corn syrup. The L and b values were decreased, and a value was decreased after 7 days, and there were differences depending on the type of sugar used. The total bacterial counts were highest in the jicama Jangachi prepared with corn syrup and this was lowest in the jicama Jangachi prepared with sugar. The hardness was not significantly different among the types of sugar. On the sensory evaluation, the jicama Jangachi prepared with sugar and xylose showed high acceptability. Conclusion: The results suggested that the quality characteristics of jicama Jangachi were influenced by the type of sugar used, and xylose, which has good quality and acceptability, can be used as a sugar substitute.
Antioxidant Activities of the Juices and Freeze-Dried Powders Commercially Processed from Blueberry and Aronia 착즙 및 분말로 제조된 블루베리와 아로니아 시판 가공품의 항산화 활성
한아름 Areum Han , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2019.35.4.335
Abstract
Purpose: The objective of this study was to characterize the commercial juices and freeze-dried powders produced from blueberry or aronia for their use as coloring foods that provide anthocyanin. Methods: 12 commercial juices and powders made from blueberry and aronia (4 groups according to 2 berries ×2 types of processing, 3 samples per group) were selected based on their high market share, 100% purity, and similarity of processing. They were analyzed for their physicochemical properties and antioxidant activities, and compared to one another depending on the raw material or the type of processing. Results: The contents of anthocyanin, total flavonoids, and total phenols in the juices and powders were significantly higher in aronia than in blueberry for the raw material, and higher in the powders than in the juices for the processing type. The content ratio of anthocyanin to total flavonoids tended to be lower in the juice than in the powder, indicating the difference in flavonoids composition depending on the processing. This could be attributed to the removal of berry skins and seeds during juice preparation and anthocyanin degradation during pressing. Color properties including redness (ρ=0.868), browning index (ρ=0.924) and color intensity (ρ=0.939) were correlated to the content of anthocyanin. DPPH radical scavenging activity was strongly correlated with the contents of anthocyanin (ρ=0.737), total flavonoids (ρ=0.915), and total phenols (ρ=0.921), indicating that not only anthocyanin but also other flavonoids and phenolic acids contributed to the antioxidant activity. Conclusion: Commercial juices and freeze-dried powders from blueberry and aronia varied in color properties and antioxidant activities. Since the product color was well correlated with the content of anthocyanin and DPPH radical scavenging activity, color could be used as an indicator of anthocyanin-rich ingredient. This study provides valuable information for food manufacturers and consumers seeking coloring foods containing antioxidant colorants.
Aroma Components and Sensory Characteristics of Coffee Germinated with Wine 와인 발아 커피의 향기 성분 및 관능적 특성
문상윤 Sang Yoon Moon , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2019.35.4.346
Abstract
Purpose: This study was aimed to examine the aroma components and sensory characteristics of coffee germinated with wine. Methods: The green coffee beans were soaked in 1, 3 or 5% wine and germinated at 20~25℃ temperature for 12 h. Next, they were washed with water and dried in a dryer to a moisture content of 10 to 12%. The GC-IMS electronic nose was used to compare the aroma components of commercial coffee, germinated coffee and specialty coffee using Colombia coffee consumed domestically. Results: As a result of principal component analysis of the aroma components detected by GC-IMS electronic nose, the aroma pattern of five kinds of coffee was clearly distinguished. The ethyl acetate detected by GC-IMS increased according to the wine concentration of germination coffee, though almost not detected in commercial Colombia coffee. The sensory test using the SCAA cupping method by 10 cuppers showed that the flavor characteristics of 5% wine germinated coffee were similar with those of specialty coffee with fruity and flowery scent. Conclusion: These results suggested that coffee germinated with wine had a similar aroma pattern to that of specialty coffee, and this wine germinated coffee was expected to receive good responses from domestic consumers.
Impacts of Enzyme, Vitamin C and Emulsifiers on the Quality of Pre-Fermented Frozen Dough of Pocket Bread Filled with Red Bean Paste 단팥빵 발효 냉동생지의 품질특성에 대한 효소, 비타민 C 및 유화제의 영향
Impacts of Enzyme, Vitamin C and Emulsifiers on the Quality of Pre-Fermented Frozen Dough of Pocket Bread Filled with Red Bean Paste 단팥빵 발효 냉동생지의 품질특성에 대한 효소, 비타민 C 및 유화제의 영향
자오위샤 Yuxia Zhao , 권미라 Meera Kweon
DOI:10.9724/kfcs.2019.35.4.357
Abstract
Purpose: This study investigated the effects of xylanase, vitamin C and emulsifiers as additives on the quality of pre-fermented frozen dough of pocket bread filled with red bean paste. Methods: Three levels of xylanase (30, 60 and 90ppm/flour), two levels of vitamin C (50 and 100 ppm/flour) and three types of emulsifiers (DATEM, SSL and lecithin) at three levels (0.25, 0.5, and 1.0%) were formulated for pre-fermented dough. The quality of the fermented frozen bread dough was analyzed for the bread baked before and after frozen storage for its appearance, shape (diameter, height and volume), moisture content and crust color. Results: For each additive for preparing RTB fermented frozen dough filled with red bean paste, xylanase 60 ppm, vitamin C 50 ppm and SSL 0.5% showed the best conditions for the stability of the frozen dough. For the combined additives, xylanase/vitamin C and xylanase/vitamin C/SSL were effective to reduce the extent of a decrease in the diameter and volume of bread baked after frozen storage of fermented dough, compared with that of adding xylanase alone, which demonstrated superior stability of fermented frozen dough. Conclusion: Using additives at appropriate concentrations and the combined use of the additives in the formulation of bread dough could improve stability of fermented frozen dough filled with red bean paste during frozen storage.
Key Words
fermented frozen dough, xylanase, vitamin C, emulsifier, pocket bread with red bean paste
Fresh and Dried White-Salted Noodle Making Performance of Korean Domestic Normal and Waxy Wheat Flour Blends 국산 찰밀가루의 혼합비율을 달리한 국산 밀가루 블렌드의 생면 및 건면 제조 적성
문유진 Yujin Moon , 왕샤오 Xiao Wang , 권미라 Meera Kweon , 박태일 Tae Il Park , 김경훈 Kyeong Hoon Kim
Fresh and Dried White-Salted Noodle Making Performance of Korean Domestic Normal and Waxy Wheat Flour Blends 국산 찰밀가루의 혼합비율을 달리한 국산 밀가루 블렌드의 생면 및 건면 제조 적성
문유진 Yujin Moon , 왕샤오 Xiao Wang , 권미라 Meera Kweon , 박태일 Tae Il Park , 김경훈 Kyeong Hoon Kim
DOI:10.9724/kfcs.2019.35.4.367
Abstract
Purpose: This study explored the fresh and dried noodle making performance of Korean domestic normal and waxy wheat flour blends with different ratios. Methods: Keumkang (KK) as normal wheat and Baekchal (BC) as waxy wheat were used to prepare flours and were blended at 9:1, 8:2. 7:3, and 6:4. The quality of the flours and flour blends was analyzed by SRC, RVA, and mixograph. Their fresh and dried noodle-making performance was analyzed using the weight gain and texture of boiled noodles. Results: In the SRC and RVA, the BC flour showed a significantly different pattern from the all-purpose and KK flour, which is significantly high in water, lactic acid, sodium carbonate, and sucrose SRC values, and a shorter pasting time. The dough properties using mixograph suggested that gluten formation was weakened by decreasing the width of the mixing band after the peak as the blending ratio of BC flour to KK flour increased. As the ratio of blending Baekchal flour was increased in both raw and dried noodles, the boiled noodles showed a significant increase in weight gain and a decrease in firmness, indicating the effect of a decreased amylose content. Conclusion: Fresh noodles prepared by blending 10% of BC flour with KK flour showed similar textural characteristics of boiled noodles to those with all-purpose as a control, suggested that blending normal and waxy wheat flour at the appropriate ratio could improve the eating quality of noodles made with Korean domestic wheat flour.
Key Words
Korean domestic wheat, blending, normal and waxy wheat flour, fresh and dried noodle, quality of noodle
Effects of Adding Rubus coreanus Miquel Powder on the Quality Characteristics of White Radish Jelly 복분자 분말의 첨가가 무즙을 이용한 젤리의 품질특성에 미치는 영향
Effects of Adding Rubus coreanus Miquel Powder on the Quality Characteristics of White Radish Jelly 복분자 분말의 첨가가 무즙을 이용한 젤리의 품질특성에 미치는 영향
전재은 Jae-eun Jeon , 이인선 In-seon Lee
DOI:10.9724/kfcs.2019.35.4.376
Abstract
Purpose: This study examined the quality characteristics of jelly prepared with white radish juice and Rubus coreanus Miquel Powder (RCM). Methods: The pH, °Brix value, color, texture and sensory evaluation of the jelly were measured. Results: The pH of the jelly decreased significantly with increasing amount of the RCM over the range, 2.56~4.43. The °Brix value in the jelly showed a significantly higher result as the amount of RCM increased (p<0.001). The lightness (L) decreased with increasing amount of RCM, and the redness (a) and yellowness (b) increased. After measuring the texture, the 30% sample group with a high substitute rate of white radish juice showed high hardness, gumminess, and chewiness (p<0.05). The sensory intensities showed strong color, aroma, and after taste in the sample groups containing the RCM. The results of the acceptance test showed that the sample group substituted with 30% white radish juice and 4% RCM had significantly higher or similar acceptance in terms of the color, aroma, flavor, and overall acceptance than the sample groups without white radish juice. Conclusion: The addition of RCM improved the acceptability of white radish jelly. These results provide basic data for the use of white radish and Rubus coreanus Miquel in the food industry.
Key Words
white radish, Rubus coreanus Miquel, jelly
Effects of the Type of Salt on the Quality Characteristics of Samgyetang 소금의 종류가 삼계탕의 품질특성에 미치는 영향
김세명 Se-myung Kim , 용해인 Hae In Yong , 구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 한성구 Sung-gu Han , 김영붕 Young-boong Kim , 최윤상 Yun-sang Choi
Effects of the Type of Salt on the Quality Characteristics of Samgyetang 소금의 종류가 삼계탕의 품질특성에 미치는 영향
김세명 Se-myung Kim , 용해인 Hae In Yong , 구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 한성구 Sung-gu Han , 김영붕 Young-boong Kim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2019.35.4.385
Abstract
Purpose: This study evaluated the effects of various types of salt on quality characteristics of Samgyetang. Methods: The quality characteristics of Samgyetang treated with 2% refined salt (T1), solar salt (T2) and bamboo salt (T3) were investigated based on the approximate compositions, pH, salt concentration, water holding capacity, transmittance, viscosity, color, cooking loss, shear force, 2-thiobarbituric acid reactive substances (TBARS) and sensory evaluation. Results: The meat of T3 had the highest value for the water holding capacity and sensory evaluation (p<0.05). The meat of T1 had the highest value for salinity (p<0.05). The meat of T2 had the highest value for TBARS (p<0.05). The pH value of Samgyetang meat and broth was the highest for T3 (p<0.05). The meat of T2 and T3 had the highest value for ash content (p<0.05). The broth of T1 had the highest value for the water content, ash content and transmittance (p<0.05). The broth of T2 had the highest value for salinity (p<0.05). The broth of T3 had the highest value for viscosity (p<0.05). The broth of T1 and T2 had the highest value for TBARS (p< 0.05). The water content, protein content and fat content were not affected by the Samgyetang meat (p >0.05). The meat of T2 had the lowest value for cooking loss (p<0.05). The meat of T2 and T3 had the lowest value for shear force (p<0.05). Conclusion: The results of this study show that the addition of bamboo salt or the solar salt improves the culinary quality of Samgyetang.
Key Words
Samgyetang, salt type, bamboo salt, solar salt, refined salt
Quality and Storage Characteristics of Sweet Potato Pearl with Waxy Rice Starch 찹쌀전분을 첨가한 고구마 펄의 품질 및 저장 특성
노준희 Junhee No , 황몽요 Mengyo Huang , 김완수 Wan Soo Kim , 신말식 Malshick Shin
Quality and Storage Characteristics of Sweet Potato Pearl with Waxy Rice Starch 찹쌀전분을 첨가한 고구마 펄의 품질 및 저장 특성
노준희 Junhee No , 황몽요 Mengyo Huang , 김완수 Wan Soo Kim , 신말식 Malshick Shin
DOI:10.9724/kfcs.2019.35.4.394
Abstract
Purpose: The quality characteristics of pearls made from sweet potato paste containing waxy rice starch were investigated to develop a sweet potato pearl (SPP) with functional pigments and dietary fiber substituted for tapioca pearl. Methods: The sweet potato pastes containing functional pigments were mixed with different percentages of waxy rice starch. Creamy fleshed Sinyulmi, purple fleshed Sinjami, and orange fleshed Juhwangmi pastes were used. The color values, shape, textural properties and sensory evaluation of SPPs were measured. Results: The lightness values of SPPs decreased with the addition of sweet potato paste, and the redness and yellowness were different from those that used different sweet potato pastes. The hardness, cohesiveness, and resilience were significantly different between waxy rice starch pearl and sweet potato pearl (p<0.05), but the scores of the sensory evaluation were not significantly different. The overall acceptance of SPP containing 40 and 50% paste showed relatively high scores. Conclusion: From above results, SPPs prepared from pigment fleshed sweet potato paste with functional pigments and dietary fiber and waxy rice starch can be developed as Korean beverages with sweet potato pearl to succeed the traditional dietary culture.
Comparison of Quality Characteristics in the Chicken-Sweet Pumpkin-Puree by the Types of Thickeners 점도조절제 종류에 따른 단호박닭고기퓨레의 품질변화 비교
이나래 Narae Lee , 이창근 Changgeun Lee , 박혜연 Haeyoun Park , 장혜자 Hyeja Chang , 홍완수 Wansoo Hong , 백현동 Hyundong Paik
DOI:10.9724/kfcs.2019.35.4.403
Abstract
Purpose: Studies on the development of elderly-friendly foods by adding thickening agents to solve problems such as malnutrition and swallowing disorders are increasing, recently. The purpose of this study was to compare the quality characteristics of purees according to the types and concentration of thickeners which are used in hospital therapeutic meals. Methods: Chicken-pumpkin puree samples were classified into 7 samples : one control group without a viscosity thickener and 6 experimental groups that had added thickener used in hospital foodservice units as a dysphagia diet. Results: Samples with commercial thickeners showed higher sugar contents (p<0.001). Viscosity of the samples ranged from 48.97 to 240.98 Pa·S, indicating the viscosity of samples was lowered with the addition of thickeners (p<0.001). The antioxidant capacity of chicken-pumpkin puree was as follows: DPPH radical scavenging activity 17.8%, ABTS radical scavenging activity 22.04%, reducing power 0.11, total phenol contents 1.61 mg GAE/g, indicating that there were no significant differences among antioxidant effects of samples by addition of thickeners. The results of antioxidant properties did not show any significant differences among the samples. As a result of the sensory evaluation, the overall preference was higher in the samples with the control group and thickener ST2.5 rather than the other groups. Conclusion: The study results confirmed how the use of various thickeners affects the chemical, and sensory quality of the puree. In addition, the research verified that the puree can be used for dysphagia diets.
Microbiological Contamination and Hygiene Awareness of Hand according to the Types of Child-Care Center and Position of Workers 보육시설 유형과 종사자 직급에 따른 손의 미생물 오염 및 위생 인식
강주영 Ju-yeong Kang , 이서현 Seo-hyun Lee , 오도경 Do-gyung Oh , 이영주 Young-ju Lee , 김중범 Jung-beom Kim
Microbiological Contamination and Hygiene Awareness of Hand according to the Types of Child-Care Center and Position of Workers 보육시설 유형과 종사자 직급에 따른 손의 미생물 오염 및 위생 인식
강주영 Ju-yeong Kang , 이서현 Seo-hyun Lee , 오도경 Do-gyung Oh , 이영주 Young-ju Lee , 김중범 Jung-beom Kim
DOI:10.9724/kfcs.2019.35.4.412
Abstract
Purpose: The purpose of this study was to compare the awareness of hand hygiene and the hygiene status of child-care center worker’s hands. Methods: A total of 500 workers, including 125 directors, 190 teachers and 185 cooks from 125 child-care centers in Jeonnam province, were investigated for their hand hygiene awareness and for the total aerobic bacteria and Staphylococcus aureus contamination. Results: As a result of hand hygiene awareness, 492(98.4%) child-care workers recognized that hand washing is important in order to prevent food poisoning and 381(76.2%) workers thought their hands were clean. But, 49(9.8%) of child-care workers don’t exactly know the 6 step hand washing method and 148(29.6%) workers don’t use the 6 step hand washing method. It was shown that continuous training for the 6 step hand washing method was necessary. For the result of analyzing the microbiological contamination of child-care workers’ hands, the average number of total aerobic bacteria and S. aureus was 2.5±0.4 log CFU/hand and 1.5±0.6 log CFU/hand. Conclusion: The risk of food poisoning caused by the child-care center workers’ hands exists. It was deemed mandatory to use disinfectants after hand washing and to wear sanitary gloves when handling food.
Key Words
hand hygiene, hand washing, microbiological contamination, child-care center, cooks
Development of a Milk Menu Applicable to Military Foodservice 우유를 이용한 군 급식 메뉴 개발
서민영 Min-young Seo , 김원경 Won-gyeoung Kim , 양지혜 Ji-hye Yang , 이주연 Joo-yeon Lee , 이다빈 Da-been Lee , 차명화 Myung-hwa Cha , 김춘영 Choon-young Kim , 류경 Kyung Ryu
Development of a Milk Menu Applicable to Military Foodservice 우유를 이용한 군 급식 메뉴 개발
서민영 Min-young Seo , 김원경 Won-gyeoung Kim , 양지혜 Ji-hye Yang , 이주연 Joo-yeon Lee , 이다빈 Da-been Lee , 차명화 Myung-hwa Cha , 김춘영 Choon-young Kim , 류경 Kyung Ryu
DOI:10.9724/kfcs.2019.35.4.420
Abstract
Purpose: The aim of this study was to develop new recipes to apply milk for enhancing the calcium intake of soldiers. Methods: In order to select menu items for using milk, an analysis was conducted on the 'Food Service Operation Guidelines' and military menus of the first half of 2018. Subsequently, the suitability of mass production for military foodservice, and calcium content of 750 mg per day by adding milk were considered. In addition, the type of military foodservice (lunch meal, a la carte menu and snack meal) and the environments of military foodservice were identified and reflected in the selection of milk menu items. Results: The final selected and developed milk menus were a main dish (with chicken curry, milk tteokbokki, Mac and cheese), an a la carte menus (with pumpkin milk curry rice bowl, cream risotto and sweet potato milk porridge), and snack menus (with milk cream udon, milk vegetarian mayo sauce). After recruiting 50 military soldiers to investigate the response to the military milk menus, the acceptance scores were the highest for Mac and cheese (3.55), followed by cream risotto (3.55) and milk vegetarian mayo sauce (3.52). The calcium contents in each menu were 89.5 mg in the pumpkin milk curry rice bowl, 290.0 mg in the milk tteokbokki and 377.3 mg in the milk cream udon. Conclusion: The amount of calcium intake in the army could be greatly increased by replacing the conventional military menu with the menu applied milk. Moreover, applying the milk menus to military meals stabilizes the domestic milk supply by the recognition of the importance of the milk intake and it improves the overall satisfaction by meeting the military soldiers’ taste preferences. The results can provide a basis for establishing foodservice policies for the military to improve the calcium intake of military personnel.
Key Words
milk menu, standardized recipe, military foodservice, acceptance
Correspondence Analysis between the Food Citizenship Levels and the Food Policy Network 서울 시민의 먹거리 시민의식과 먹거리 안전관리 주체의 대응 일치 연구
Correspondence Analysis between the Food Citizenship Levels and the Food Policy Network 서울 시민의 먹거리 시민의식과 먹거리 안전관리 주체의 대응 일치 연구
최승균 Seung-gyun Choi , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2019.35.4.431
Abstract
Purpose: The purpose of this study was to analyze the correspondence between the food citizenship levels and food safety management subjects in the food policy network. This may contribute to the harmonious development of food policies that are formulated by food policy networks in a given society. Methods: Basically, this study depends on a questionnaire survey method that is used to compare the correlation between food citizenship and governmental policies. The questionnaire survey was conducted online in January of 2018 on 650 adults who live in Seoul. The response rate was 86.9%. The data were analyzed using SPSS ver 23.0 for frequency and variance analysis, and a Duncan’s multiple test was performed. At the same time, correspondence analysis was conducted using XLSTAT. Results: The food citizenship levels were divided into three based on the cumulative ratio of the score: subject, consumer, and citizen. In three groups of the food citizenship levels, the higher the level of food citizenship, the greater the recognition of the necessity and importance of food policy (p<0.001). Moreover, as the food citizenship level increased, the perception of the importance of food safety management subjects became higher (p<0.001). The results of the correspondence analysis suggest that the subject group is more relevant to the producer and consumer group than the consumer organizations (p<0.05). The citizen group showed a high degree of relevance to the distributor and retail store, central government, media, and consumers themselves. Conclusions: The findings of this study contain meaningful implications for effective food policies (p<0.05).
