Quality Characteristics and Optimization of Horse Meat Paste as Food for the Elderly 실버푸드로서 마육 페이스트 품질특성 및 최적화
정은경 Eun Kyung Jung , 이태남 Tae Nam Lee , 이희정 Hee Jeong Lee , 주나미 Nami Joo
DOI:10.9724/kfcs.2019.35.6.553
Abstract
Purpose: The purpose of this study was to develop meat paste products using horse meat as food for the elderly that can improve the elderly’s nutritional status and can be easily chewed or swallowed. Methods: This study was done to determine the optimal composition of horse paste with two concentrations of soy sauce and sugar using the central composite design (CCD) of Design Expert 8 program. In addition, the mixing condition of horse paste was optimized by subjecting it to sensory evaluation and physicochemical analysis using response surface methodology (RSM). Results: Physicochemical analysis of horse paste showed statistically significant values (p<0.05) for color lightness, redness, yellowness, saltness, and sweetness, and the sensory evaluation showed significant values (p<0.05) for color, sweetness, saltness, texture, and overall quality except flavor. And The results also suggested that the optimum sensory recipe of horse paste was found to be 9.99 g of soy sauce, 5.78 g of sugar, 100 g of horse meat, 20 g of pear juice and 20 g of onion, 5 g of garlic, spring onion, and rice wine each, 1 g of salt, and 0.1 g of black pepper. Conclusion: Considering all the outcomes obtained in this experiments, horse meat is expected to be useful in producing optimized meat paste spiced with soy sauce and sugar and to contribute to the development of various nutritious, tasty, and age friendly foods for elderly people.
Quality Characteristics and Antioxidant Activities of Bread Added with Daebong Persimmon Juice 대봉감즙을 첨가한 식빵의 품질특성 및 항산화 활성
박영희 Young-hee Park
DOI:10.9724/kfcs.2019.35.6.562
Abstract
Purpose: This study compared the quality characteristics and antioxidant activity of breads prepared by adding extracted Daebong persimmon juice (DPJ). Methods: Instead of water being used for bread dough, 0%, 10%, 20% and 30% DPJ were added to prepare a control and three kinds of DPJ bread. The weight, volume, baking loss rate, color, texture, antioxidant activity, and sensory evaluation of bread added with DPJ were determined. In addition, the moisture content and pH change of the bread during 7 days storage at 25℃ were measured to examine the shelf life of the bread. Results: The volume, specific volume and baking loss of bread tended to decrease with the addition of DPJ. The color of bread was increased in redness (a) as the amount of DPJ increased, and the lightness (L) and yellowness (b) decreased. The hardness, gumminess, and chewiness of bread were significantly different according to the addition of DPJ (p<0.001), especially in the bread added with 30% DPJ. The antioxidant activity of DPJ was also observed in the bread added with DPJ. The total phenolic content and DPPH radical scavenging activity of bread were increased with the addition of DPJ, and the antioxidant activity was highest in the bread added with 30% DPJ. As a result of the characteristic difference test, there was a significant difference in the surface color, internal color, and roasted taste of the bread (p<0.001). The preference test showed the highest overall acceptance of bread added with 30% DPJ. The moisture content and the pH of the DPJ bread decreased during storage for 7 days at 25℃. Conclusion: As a result, DPJ affected the quality characteristics and antioxidant activity of the bread. In particular, the bread prepared by adding 30% DPJ had the high antioxidant activity and it was considered to have the best quality characteristics.
Preparation of Ganache with Orange By-Product Powder and Its Antioxidant Characteristics 오렌지 부산물을 첨가한 가나슈의 제조 및 항산화 특성
유아람 Ah-ram Yu , 박효순 Hyosun Park , 서지오 Jio Seo , 문보경 Bokyung Moon
DOI:10.9724/kfcs.2019.35.6.573
Abstract
Purpose: This study determines the possibility of using the by-product of oranges to help make ganache. Methods: We added different amounts (2, 4, 6, and 8%), of powdered orange peel into ganache, and the powder of flesh by-product was added to chocolate in the ratio of 5, 10 and 15% to make ganache. Result: The L, a, and b-values of ganache increased with the increased amount of powdered orange peel. The ratio of oBrix and reducing sugar was higher as the amount of powdered orange peel increased, and significant differences were detected in the antioxidant activities of ganache with added orange by-product powder (OBP). Total flavononoid content of ganache was higher with the increased amount of OBP. For the results of sensory evaluation, the preference scores for color and orange flavor increased with the addition of orange peel and flesh powder. Conclusion: Based on the results of this study, the application of orange by-products showed the possibility to be used for the production of ganache.
Purpose: This study examined the antioxidant activity and quality characteristics of cookies prepared with cacao nibs powder. Methods: Cookies were prepared with various concentrations of cacao nibs powder (1%, 3%, 5% and 7% of the total materials). The antioxidant activity was examined by DPPH free radical scavenging assay, ABTS radical cation scavenging assay, and by determining the total phenolic and flavonoid content of both the cacao nibs powder and cookies. To evaluate the quality characteristics of the cookies, bulk density and pH of the dough, moisture content, spread factor, baking loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Results: The total phenolic and flavonoid content, DPPH free radical scavenging activity, and ABTS radical cation scavenging activity of the cookies significantly increased with increasing content of cacao nibs powder (p<0.05). Quality characteristics such as the spread ratio, the pH of the dough, a values, and hardness of the cookies significantly increased (p<0.05), while moisture content, L values, and b values significantly decreased with the increasing levels of cacao nibs powder (p<0.05). The consumer acceptability score of cookies with 3% cacao nibs ranked as being significantly (p<0.05) higher than that of the other groups in overall preference, appearance, taste and texture. Conclusion: Based on these results, we suggest that cacao nibs are a good ingredient for increasing consumer acceptability and enhancing the functionality of cookies.
Physiological Activities of Water and 80% Ethanol Extracts of Various Coffee Bean Residues 다양한 커피박의 물과 80% 에탄올 추출물의 생리활성
이철승 Chul-seung Lee , 한인화 Inhwa Han
DOI:10.9724/kfcs.2019.35.6.591
Abstract
Purpose: The study investigated the physiological properties of various coffee bean residues to promote the usage of their residues for health benefits. Methods: Proximate composition of the residues of coffee beans, blending (BL), Ethiopia Yirgacheffe (EY) and Guatemala SHB Antigua (GA) were analyzed, and the residues were extracted with water or 80% ethanol. The physiological activities of the extracts were examined, including antioxidant activities. Results: The crude fat and protein contents were not significantly different, but the crude ash content of GA was the highest among the coffee bean residues. Total phenolic compounds content was the highest in the water extract of EY and lowest in the 80% ethanol extract of EY. DPPH and ABTS radical scavenging activities were the highest in the water extract of BL and both radical scavenging activities of the water extracts were higher than those of the 80% ethanol extracts of coffee bean residues, except for that of GA. The reducing power of the water extract of EY was the highest and the water extract of GA was the lowest. SOD-like activity was the highest in the 80% ethanol extracts of BL and lowest in the 80% ethanol extract of EY. Nitrite removing activities were higher in 80% ethanol extracts than those of water extracts of all the coffee bean residues. Lipase inhibitory activity was also higher in the 80% ethanol extracts, except for that of the BL. Conclusion: These results exhibit that coffee bean residues remaining after coffee extraction still possess physiological activities, including antioxidant activity impling the possibility of using coffee bean residue as a functional food source.
Pasting and Dough Properties, and Noodle Making Performance of Korean Domestic Wheat Flour at Different pHs with Various Organic Acids 유기산 종류와 pH의 차이에 따른 국산밀가루의 페이스팅 특성과 반죽 특성 및 제면 적성
Pasting and Dough Properties, and Noodle Making Performance of Korean Domestic Wheat Flour at Different pHs with Various Organic Acids 유기산 종류와 pH의 차이에 따른 국산밀가루의 페이스팅 특성과 반죽 특성 및 제면 적성
왕샤오 Xiao Wang , 문유진 Yujin Moon , 권미라 Meera Kweon
DOI:10.9724/kfcs.2019.35.6.601
Abstract
Purpose: This study investigated the effects of different pHs and organic acids on the activation of endogenous amylase in flour, the pasting property of flour and dough rheological property, and the noodle making performance. Methods: Korean domestic wheat flour was analyzed for activity of endogenous amylase, and the starch pasting property using a rapid visco analyzer (RVA) and the dough property using a mixograph at different pHs (3.0, 4.0, and 5.0) with various organic acids (citric acid, malic acid, lactic acid and acetic acid). In addition, the textural properties of cooked noodles made at those pHs with those organic acids were analyzed using a texture analyzer. Results: The amylase activity assay showed the decrease in the hydrolyzed starch content with the decreasing pH of organic acid solution. Further, different extents of the decrease were observed depending on the types of employed organic acids. The RVA pasting results showed significant relationships of pHs with the peak, breakdown, final and setback viscosities as well as the peak time and pasting temperature. The mixograph results also showed a noticeable change in the dough rheological property, which exhibited a more distinct peak pattern and narrower band width with decreasing pH. Firmness and chewiness of cooked noodles made with pH 5.0 of organic acid solution were higher than those of the noodles made with distilled water. Conclusion: The type and pH of organic acids significantly affected activation of the endogenous amylase in flour, starch pasting and the mixing property of flour, and also the textural property of cooked noodles. In particular, the combined effects of starch pasting and gluten development changed according to the pHs of organic acids were also significantly related to their performance in noodle making. This information can be applied to modify the texture of noodles
Quality Properties of Rice Wet Noodle Prepared from Frozen Dough 쌀단백질이 첨가된 냉동 반죽으로 제조한 쌀 생면의 품질특성
노준희 Junhee No , 이주리 Jooree Lee , 문세훈 Saehun Mun , 신말식 Malshick Shin
DOI:10.9724/kfcs.2019.35.6.610
Abstract
Purpose: Quality characteristics of the rice wet noodle, such as udong, using frozen dough with different amounts of rice protein and soy protein, were investigated. Methods: The rice flour and protein were prepared from the japonica type Sindongjin variety. The ratio of rice protein and soy protein isolate was 100:0, 75:25, 50:50, and 0:100. The color values of the rice flour dough and cooked noodles, noodle volume, cooking loss, water absorption after cooking, and texture properties were measured. Results: The color values of dough ranged from 84.70 to 87.41 for the L values, from -0.94 to -1.24 for redness (+a), and from 6.33 to 9.58 for yellowness (+b), and those of the cooked noodles ranged from 66.38~68.82 for L, -1.18~-1.43 for +a, and 1.67~2.71 for +b. The color values of the rice noodle prepared from frozen dough were not different those color values obtained from the raw noodle dough. The volume and cooking loss of rice noodles after cooking were 13.67~14.83 mL and 4.89~5.24%, respectively. The cooking loss of the rice noodle using frozen rice dough was increased. The hardness, cohesiveness, chewiness, and resilience of the cooked noodles made with 100% soy protein showed the highest values of 931.05 g/cm2, 0.65, 546.58 and 0.41, respectively. The elastic limit and distance by tensile test showed no significant difference between the different rice and soy protein ratios. The addition of rice protein decreased the hardness and cohesiveness of the cooked noodles, but those noodles maintained their elasticity compared to that of the noodles with added soy protein. Conclusion: These results demonstrated that texture quality of noodles with rice protein replaced by soy protein can be maintained after freezing the dough. The texture properties of rice wet noodle using rice protein can probably be improved by conducting further studies.
Effect of Amylose Content and Molecular Structural Property of the Starches from Different Rice Cultivars on Amylose-Lipid Complex Formation with Various Emulsifiers 쌀전분의 아밀로스 함량과 분자구조적 특성이 유화제 첨가에 의한 아밀로스-지질 복합체 형성에 미치는 영향
Effect of Amylose Content and Molecular Structural Property of the Starches from Different Rice Cultivars on Amylose-Lipid Complex Formation with Various Emulsifiers 쌀전분의 아밀로스 함량과 분자구조적 특성이 유화제 첨가에 의한 아밀로스-지질 복합체 형성에 미치는 영향
김소진 Sojin Kim , 서예리 Yeri Seo , 권미라 Meera Kweon
DOI:10.9724/kfcs.2019.35.6.619
Abstract
Purpose: This study investigated the effects of the amylose content and molecular structural property of rice starches from different cultivars on amylose-lipid complex formation with different emulsifiers. Methods: The molecular structures of four rice starches (Ilmibyeo, Hanareum, Saemimyeon, and Saegoami) were analyzed by high performance liquid chromatography (HPLC), in vitro starch digestibility, and amylose-lipid complex formation with three different emulsifiers (SSL, DATEM, and lysolecithin) using a differential scanning calorimeter (DSC), rapid visco analyzer (RVA), and X-ray diffraction. Results: Among the four starches, Hanareum, with a higher molecular weight of amylose and Saemimyeon with a longer average branched chain length of amylopectin, showed significantly different patterns of in vitro starch digestibility and amylose-lipid complex formation with different emulsifiers compared to the other starches. The former exhibited a higher RDS content and faster amylose-lipid complex formation, whereas the latter showed a higher SDS content and slower amylose-lipid complex formation. Conclusion: The molecular structure of amylose and amylopectin of the starches and the type of emulsifier have a significant effect on the behavior of amylose-lipid complex formation. Hanareum, even with a medium amylose content, would be an effective source for amylose-lipid complex formation, which may utilize for enhancingtype 5 RS.
Acrylamide Content and Antioxidant Activity of Sweet Potato Chips Prepared from Domestic Cultivars 국내산 품종으로 제조한 고구마 칩의 아크릴아마이드 함량과 항산화 활성
노준희 Junhee No , 이주리 Jooree Lee , 신말식 Malshick Shin
DOI:10.9724/kfcs.2019.35.6.631
Abstract
Purpose: To substitute sweet potato chips (SPCs) for potato chip that contains acrylamide, the SPCs made from newly developed domestic cultivars with different flesh colors were investigated. Methods: The acrylamide contents, color values, and textural properties were measured using three types of sweet potatoes (white/cream fleshed Jinyeulmi, orange fleshed Hogammi, and purple fleshed Danjami). The SPCs were deep fried in 160℃ soybean oil for 2 min using sliced sweet potato (thickness: 1.2 mm). The chips were tested after removing the extra frying oil for 1 hr. The sliced sweet potatoes and chips (10 g, db) were extracted with 50 mL of 80% ethanol for 5 h and the extracts were evaporated under reduced pressure. Results: The acrylamide contents of Jinyeulmi, Hogammi, and Danjami SPCs were 0.15, 0.08, and 0.02 ppm, respectively. The color differences (ΔE) of SPCs were Danjami > Hogammi > Jinyeulmi. The hardness of SPCs was higher in Jinyeulmi than in the other SPCs (p<0.05). Jinyeulmi and Hogammi SPCs showed the highest score for eating quality according to preference tests. The antioxidant activity of the extract from Danjami SPCs was the highest among all three varieties of potatoes. The antioxidant activity maintained even after the SPCs were fried. Conclusion: The results suggested that Jinyeulmi and Hogammi SPCs could be a substitute for regular potato chips because of their low acrylamide content, bright color and best eating quality.
The Impact of Food Hygiene Awareness of Hotel Chefs on Hygiene Management in Jeju Island 제주 지역 호텔 조리사의 식품위생 중요성 인식이 위생관리에 미치는 영향
서미래 Mi-rae Seo , 김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2019.35.6.642
Abstract
Purpose: This study examined the differences between the recognition and performance of hygiene control in hotels of Jeju Island, and assessed how much food hygiene awareness affects hygiene management in the field. Methods: Using a five-point Likert scale, a survey was conducted on kitchen staff recruited from ten hotels located at Jeju Island with four items as follows: personal hygiene, cleaning and disinfection, food storage, and inspection and environment. Results: The disassociation between awareness and performance in general characteristics and hygiene education status were the largest depending on whether or not they had hygiene education, compared to gender, qualifications and health care status. While food hygiene awareness was 4.28 out of 5.00 points, the food hygiene performance was 3.66 out of 5.00 points, indicating that the members of kitchen staff had a lower performance than recognition in food hygiene. Conclusion: This study suggests that hygiene education might reduce the discrepancy between awareness and performance in food hygiene. Therefore, regular education and self-checking on food hygiene could improve the food hygiene performance of hotel kitchen staff in Jeju Island.
Key Words
hotel chef, Jeju, hygiene education, hygiene management, IPA
Comparison of the Dietary Behavior of Children at Community Child Center between Metropolitan City and Medium-Sized City Using the Nutrition Quotient 어린이 영양지수를 이용한 대도시와 중소도시 지역아동센터 어린이의 식행동 특성 비교
Comparison of the Dietary Behavior of Children at Community Child Center between Metropolitan City and Medium-Sized City Using the Nutrition Quotient 어린이 영양지수를 이용한 대도시와 중소도시 지역아동센터 어린이의 식행동 특성 비교
류은순 Eun-soon Lyu , 이경아 Kyung-a Lee
DOI:10.9724/kfcs.2019.35.6.653
Abstract
Purpose: This study evaluated the dietary behavior and nutritional status of children at community child centers using the nutrition quotient (NQ) according to the city size. Methods: Surveys were administered from June to August, 2017. The research was performed using questionnaires conducted from June to August on 535 children at community child center in Busan (metropolitan city) and Gyeongsan (medium-sized city). Results: Children in medium-sized city had more experience (p<0.001) in nutrition education than in metropolitan city, but they had less interest and practice in nutrition education, fewer meals with their families, and higher proportions of multicultural families, grandchildren, and single-parent families. The mean score for the NQ of the metropolitan city (61.2 points) was significantly (p<0.001) higher than those of the medium-sized city (55.3 points). Metropolitan city children showed substantially higher NQ scores in all five factors (balance, regularity, moderation, regularity, and practice) than medium-sized city children. For the percentage distribution of NQ grades; there were 4.8%p more metropolitan city children in the highest grade, there were 12.6%p more medium-sized city children in the lowest grade. When scores of the five factors were evaluated as good or bad, the ‘good’ percentage of the metropolitan city was significantly (p<0.001) higher than that of the medium-sized city in diversity (24.0 vs. 15.7) and regularity (33.5 vs. 24.5). Conclusion: Therefore, it is important to provide customized nutrition education programs based on the temperament type. Because there was a difference in the NQ scores and NQ grades between the metropolitan city and medium-sized city, customized nutrition education should consider the dietary environment for children at community child centers in medium-sized city.
Key Words
community child center, children, nutrition quotient, metropolitan city, medium-sized city
Inhibitory Effects of Ecklonia cava Ethanol Extract against Noroviruses Causing Foodborne Diseases 감태 에탄올 추출물의 식중독 노로바이러스에 대한 저해 효과
김효진 Hyojin Kim , 임채연 Chae Yeon Im , 정미숙 Mi Sook Chung
Inhibitory Effects of Ecklonia cava Ethanol Extract against Noroviruses Causing Foodborne Diseases 감태 에탄올 추출물의 식중독 노로바이러스에 대한 저해 효과
김효진 Hyojin Kim , 임채연 Chae Yeon Im , 정미숙 Mi Sook Chung
DOI:10.9724/kfcs.2019.35.6.664
Abstract
Purpose: Human norovirus infections are a significant cause of viral foodborne outbreaks worldwide. The purpose of this study was to determine the inhibitory effects of Ecklonia cava ethanol extract against human norovirus surrogates, feline calicivirus-F9 (FCV) and murine norovirus-1 (MNV). Methods: Ecklonia cava was extracted with 70% ethanol and then lyophilized. The inhibitory effects of the extract against the foodborne viral surrogates were analyzed using time-of-addition plaque assays. The glutathione level and antioxidant effects were determined. Results: In the pretreatment and cotreatment of the virus, the Ecklonia cava ethanol extract exhibited inhibitory effects against FCV and MNV in a dose-dependent manner. The FCV- or MNV-infected cells treated with 100 μg/mL showed significantly increased glutathione levels, compared to those in the virus-infected cells. Ecklonia cava also exhibited DPPH radical scavenging activity and ferric ion reducing activity. Conclusion: Ecklonia cava can be developed as a novel algae-derived anti-norovirus food material against foodborne viral diseases.
Changes in Protein Content and Thermal Denaturation Property of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Powders Prepared by Different Pretreatment Methods 전처리 방법에 따른 흰점박이꽃무지 유충 분말의 단백질 함량과 열변성 특성 변화
함윤경 Youn-kyung Ham , 송동헌 Dong-heon Song , 노신우 Sin-woo Noh , 김현욱 Hyun-wook Kim
Changes in Protein Content and Thermal Denaturation Property of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Powders Prepared by Different Pretreatment Methods 전처리 방법에 따른 흰점박이꽃무지 유충 분말의 단백질 함량과 열변성 특성 변화
함윤경 Youn-kyung Ham , 송동헌 Dong-heon Song , 노신우 Sin-woo Noh , 김현욱 Hyun-wook Kim
DOI:10.9724/kfcs.2019.35.6.672
Abstract
Purpose: The objective of this study was to evaluate changes in protein content and thermal denaturation properties of white-spotted flower chafer (Protaetia brevitarsis) larvae, powdered using different pretreatment methods. Methods: White-spotted flower chafer larvae powders were prepared by applying the following three methods: oven-dried larvae powder (OLP), oven-dried at 100ºC for 16 hr without any pretreatment process; frozen and oven-dried powder (FOLP), frozen at -20ºC for 24 hr and oven-dried at 100ºC for 16 hr; and frozen and freeze-dried larvae powder (FFLP), frozen at -70ºC for 24 hr and freeze-dried (-45ºC, 0 m Torr) for 5 days. Results: No differences were observed in the moisture content and crude ash content among the larvae powders (p>0.05). However, FFLP exhibited lower crude protein and crude fat contents compared to OLP and FOLP treatments (p< 0.05). The order of protein solubility in the white-spotted flower chafer larvae powder was determined to be FFLP (95.66%) > FOLP (76.20%) > OLP (68.71%) (p<0.05). Moreover, the results from differential scanning calorimetry (DSC) analysis showed that FFLP had significantly lower onset and peak temperatures, but higher ΔH than OLP and FOLP treatments. The results from protein SDS-PAGE indicate that although larvae powders prepared with the oven-drying process (OLP and FOLP treatments) present decreased intensity of protein bands (< 50 kDa), a new protein band (70~100 kDa) was also observed. Conclusion: The results of this current study indicate that freeze-drying could be an excellent pre-treatment method to produce white-spotted chafer larvae powder with minimizing the protein denaturation. Moreover, if oven-drying conditions (time and temperature) are fixed, freezing prior to oven-drying reduces the extent of protein denaturation in white-spotted flower chafer larvae powder as compared to direct oven-drying of the raw ingredient.
Key Words
DSC, edible insect, thermal denaturation, protein solubility
