Antioxidant Activities and Quality Characteristics of Sand Chocolate Added with Turmeric (Curcuma longa L.) Powder from Jeju 제주 울금 분말 첨가 샌드형 초콜릿의 품질특성 및 항산화 활성
백승연 Seung Yeon Baek , 정은진 Eun Jin Jeong , 김미리 Mee Ree Kim
Antioxidant Activities and Quality Characteristics of Sand Chocolate Added with Turmeric (Curcuma longa L.) Powder from Jeju 제주 울금 분말 첨가 샌드형 초콜릿의 품질특성 및 항산화 활성
백승연 Seung Yeon Baek , 정은진 Eun Jin Jeong , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2020.36.1.1
Abstract
Purpose: This study evaluated the quality characteristics and antioxidant activities of sand chocolate containing turmeric (Curcuma longa L.) powder from Jeju. Methods: Turmeric powder was added to white chocolate at of 0.0, 0.4, 0.8, and 1.2% (Control, CTP1, CTP2, CTP3), and the white chocolate was then placed between two layers of dark chocolate. Results: The moisture contents of the sand chocolates containing turmeric powder were higher than that of the control (3.29%). The soluble solid content (°Brix) increased with increasing amount of turmeric powder, and the soluble solid content (°Brix) of CTP3 was 73.93 °Brix, which was the highest value. In the Hunter color system, the a (redness) and b (yellowness) values increased with an increasing amount of turmeric powder. The viscosity of the sand chocolate increased with an increasing amount of turmeric powder. The hardness of CTP3 was 133.76 g, which was the lowest value among the groups. The antioxidant activities (total phenolic contents, DPPH radical scavenging) increased with increasing turmeric powder amount. In the sensory preference test, the score of flavor and taste were similar among the groups, but the score of color, texture, overall preference, and buying intention in CTP2 was highest among the groups. Conclusion: According to these results of this study, sand chocolate containing turmeric powder may become a bar of functional chocolate with high antioxidant activity. CTP2 (sand chocolate containing 0.8% turmeric powder from Jeju) may be the best recipe.
Key Words
Curcuma longa L., turmeric, sand chocolate, antioxidant, quality characteristics
Optimization of Yanggaeng Prepared with Beet Powder and White Bean Paste Using Response Surface Methodology 반응표면분석법을 이용한 비트분말과 백앙금 첨가 양갱의 제조조건 최적화
박세영 Se-young Park , 이지은 Ji-eun Lee , 양향숙 Hyang-sook Yang , 유현희 Hyeon-hee Yu , 정성석 Sung-suk Chung , 노정옥 Jeong-ok Rho
Optimization of Yanggaeng Prepared with Beet Powder and White Bean Paste Using Response Surface Methodology 반응표면분석법을 이용한 비트분말과 백앙금 첨가 양갱의 제조조건 최적화
박세영 Se-young Park , 이지은 Ji-eun Lee , 양향숙 Hyang-sook Yang , 유현희 Hyeon-hee Yu , 정성석 Sung-suk Chung , 노정옥 Jeong-ok Rho
DOI:10.9724/kfcs.2020.36.1.10
Abstract
Purpose: This study determined the optimal mixing amount of beet powder and white bean paste for the preparation of Yanggaeng. Methods: The experiment was designed according to the central composite design of Response Surface Methodology (RSM). In order to develop the optimized Yanggaeng using RSM, beet powder (X1) and white bean paste (X2) were the set as independent variables, and the quality characteristics [water content (Y1), pH (Y2), sugar content (Y3), color L (Y4), color a (Y5), and color b (Y6)] and sensory evaluation [color (Y7), appearance (Y8), beet aroma (Y9), sweetness (Y10), flavor (Y11), tenderness (Y12), moistness (Y13), chewiness (Y14), and overall acceptability (Y15)] were set as the dependent variables. Results: Significant differences (p<0.05) were observed for the quality characteristics and sensory evaluation except for the water content (Y1), pH (Y2) and sugar content (Y3). The optimum mixing amount, which was calculated using numerical and graphical methods, was determined to be beet powder (X1) 3 grams and white bean paste (X2) 110 grams. Conclusion: We believe that Yanggaeng prepared with beet powder will contribute to the development of a functional snack for elderly people that is easy to chew.
Key Words
beet powder, white bean paste, Yanggaeng, response surface methodology
Quality Characteristics of Morning Bread Added with Aronia Powder 아로니아 분말 첨가 모닝빵의 품질특성
Quality Characteristics of Morning Bread Added with Aronia Powder 아로니아 분말 첨가 모닝빵의 품질특성
박민규 Min-gyu Park , 주신윤 Shin-youn Joo
DOI:10.9724/kfcs.2020.36.1.21
Abstract
Purpose: This study examined the effects of aronia powder (0%, 3%, 6%, 9%) on the antioxidant activity and quality characteristics of morning bread. Methods: The antioxidant activities of morning bread were examined by evaluating the total phenolic content and DPPH radical scavenging activity. The quality characteristics of morning bread were determined by the pH of unfermented dough, dough raising power, height, baking loss rate, specific volume, moisture content, color value, texture analysis and sensory evaluations. Results: The total phenolic content and DPPH radical scavenging activity of morning bread had a tendency to increase with increasing amounts of added aronia powder (p<0.05). The pH of unfermented dough, dough raising power, height, baking loss rate and specific volume were significantly reduced with increasing amounts of added aronia powder (p<0.05). As the content of aronia powder increased, L-value and b-value of morning bread decreased while a-value increased (p<0.05). In texture analysis, hardness and chewiness values increased with increasing aronia powder, whereas cohesiveness values was decreased (p<0.05). The results for consumer acceptability show that the morning bread with 3% aronia powder had the highest scores for overall preference, taste and texture (p<0.05). For characteristic intensity rating, the sour taste and off-flavor of morning bread significantly increased with increasing the added amount aronia powder (p<0.05). Conclusion: Aronia morning bread showed similar quality characteristics as compared to that of morning bread without aronia powder, with best consumer acceptability results obtained on adding up to 3% aronia powder. We suggest that aronia powder can be used as a good source for the development of functional bread products.
A Study on the Quality Characteristics of Low-Salt Chicken Patties with Pleurotus eryngii and Konjac 새송이버섯과 곤약 첨가에 따른 저염 계육 패티의 품질특성 연구
황유나 Yu-na Hwang , 용해인 Hae In Yong , 구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 성정민 Jung-min Sung , 박종대 Jong-dae Park , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2020.36.1.30
Abstract
Purpose: This study was conducted to investigate the quality characteristics of low-salt chicken patties with Pleurotus eryngii (PE) and konjac glucomannan (KGM). Methods: Patties were manufactured with different concentrations of salt (1.5% and 1.2%), mushroom (2.0%, 1.5%, 1.0%, 0.5% and 0%) and konjac glucomannan (0%, 0.5%, 1.0%, 1.5%, and 2.0%). To investigate the quality characteristics, cooking loss, water holding capacity, reduction of diameter and thickness, pH, color, proximate composition, salinity, texture analysis, and sensory evaluation were determined. Results: With addition of PE and KGM, water holding capacity of patties increased while cooking loss and reduction of diameter and thickness decreased. Also in cooked patties, pH was significantly higher in treatment groups. The redness of cooked patties increased with the addition of PE and the lightness of reatments were lower in contrast to control groups. There were no significant differences in moisture and ash contents between control and treatments. As a result of hardness, cohesiveness, gumminess, and chewiness of patties lowered with addition of PE and KGM. The salinity of patties increased in proportion to content of PE. From the sensory evaluation, appearance, flavor, juiciness, and overall acceptability had no significant differences but tenderness scored significantly higher in treatment groups. Conclusion: As a result of adding PE and KGM to the low-salt chicken patties, quality characteristics such as water holding capacity and tenderness were improved without impairing sensory characteristics. Therefore, PE and KGM are worthy to use as additives to improve the quality of low-salt chicken patties.
Effect of Waxy Rice Starch on Processing Quality of High Amylose Rice Flour 고아밀로스 쌀가루의 가공 품질에 찹쌀 전분이 미치는 영향
이주리 Jooree Lee , 신말식 Malshick Shin
DOI:10.9724/kfcs.2020.36.1.41
Abstract
Purpose: The effects of the addition of different ratios of waxy rice starch (WRS) to improve the processing quality of domestic and imported high amylose rice flours (HARFs) were investigated. Methods: The general compositions, particle size distribution, physical and pasting properties, and processing quality of mixed rice flours (MRFs) were measured. HARF and WRS were prepared from Goami and Sinseonchal varieties. The amylose contents of MRFs with different ratios of WRS were 0.0, 8.7, 10.4, 13.0, 15.6, 17.3, 20.8, and 26.0%, respectively. Results: Crude protein contents and water binding capacities of the MRFs increased, but swelling power decreased with decreasing the WRS addition. The particle size distribution pattern of MRF was composed of two peaks, 3-10 μm of free starch granules and 100 μm of flour particles included in cells and the former increased with adding WRS. The initial pasting temperature increased, but peak and breakdown viscosities decreased with increasing the amylose contents. When the rice cupcakes were prepared from MRFs, the appearance and specific volume were shown to be good for above 15.6% amylose contents of the MRFs The adhesiveness disappeared above 17.3% of amylose content. The overall quality of rice cupcakes showed the highest score when the amylose contents of MRFs ranged from 8.7 to 20.8%. Conclusion: From the results, the addition of 20~40% WRS into HARF should improve the processing quality and quality characteristics of rice cupcakes.
Key Words
waxy rice starch, high amylose rice flour, processing quality, amylose content, particle size distribution
Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Lactuca sativa 상추를 첨가한 설기떡의 품질특성 및 항산화능
Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Lactuca sativa 상추를 첨가한 설기떡의 품질특성 및 항산화능
우연 Yeon Woo , 김수진 Su Jin Kim , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2020.36.1.50
Abstract
Purpose: The purpose of this study was to improve the quality characteristics and develop functional rice cake added with Lactuca sativa powder. Methods: Three different levels of L. sativa (1, 3, 5%) were added to the total amount of ingredient. Reducing sugar concentration, pH, acidity, color and texture were measured to examine the quality characteristics of Sulgidduk. Antioxidant activities were examined by measuring the total phenol content, DPPH radical scavenging activity and SOD like activity. Results: The reducing sugar concentration (%) increased with increasing amount of L. sativa powder. As the amount of added L. sativa powder increased, the pH decreased, but the acidity increased. In the Hunter color value system, lightness and redness of Sulgidduk with increasing the L. sativa content was decreased. Total phenol content was increased with L. sativa powder amount. The DPPH radical scavenging activity and SOD like activity were increased with increasing the L. sativa content. Sensory results showed that the overall preference scores of 3% added L. sativa was higher than that of the control and the other groups. From this result, the production of L. sativa 3% addition is most suitable. Conclusion: Based on these results, the Sulgidduk containing L. sativa powder were considered to have excellent antioxidant activities with the increasing amount of added L. sativa powder. It was suggested that Sulgidduk is expected to a functional Sulgidduk with high antioxidant activity and preference by adding L. sativa powder.
Comparison of the Processing Properties of Corn Cultivar Grown in Korea 국내 육성 가공용 옥수수의 품종별 가공특성 비교
이미연 Mi-yeon Lee , 이보람 Bo-ram Lee , 최지호 Ji-ho Choi , 박보람 Bo-ram Park , 최한석 Han-seok Choi , 김정태 Jung-tae Kim , 이진석 Jin-seok Lee , 박신영 Shin-yeong Park
DOI:10.9724/kfcs.2020.36.1.58
Abstract
Purpose: The objective of this study was to assess of processing properties of domestic corn cultivars. Methods: Fourteen cultivars of corn were evaluated by their general composition, water absorption properties, sugar and starch composition and gelatinization properties. Results: The yield of fine particles of raw corn was 43.32~56.88% and increased up to 85.22~95.65% by gelatinization. The fraction of coarse particles, and fraction of raw corn contain higher quantities of carbohydrate, insoluble dietary fiber and β-carotene than whole corn flour. Corn cultivars contain 53.47~57.20% of starch, 53.15~69.78% of amylose and 13.37~39.02% of resistance starch. Andaok contains high quantity of carbohydrate, soluble dietary fiber, soluble solid, free sugar, total starch, and amylose, whereas Cheongdaok shows high value of red color on the surface, a high rate of fine particles, a high water absorption rate of steamed corn and high viscosity during heating and cooling. On the other hand, Pyeonggangok contains high quantities of lipid, ash, insoluble dietary fiber, β-carotene and slowly digestible starch. Moreover, Pyeonggangok shows high water absorption rate both before steaming and after steaming. Conclusion: Application of chemical and processing properties of high amylose corn cultivars might improve the yield of processing and the quality of processed food products.
Key Words
corn, cultivar, processing, starch, RVA
Quality Characteristics and Antioxidant Activities of Traditional Makjang as a Potential Local Specialty Food 지역특화 대상식품인 강원도 재래식 막장의 품질특성 및 항산화 활성
Quality Characteristics and Antioxidant Activities of Traditional Makjang as a Potential Local Specialty Food 지역특화 대상식품인 강원도 재래식 막장의 품질특성 및 항산화 활성
최보경 Bogyoung Choi , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2020.36.1.73
Abstract
Purpose: The study characterized the traditional makjang produced in Gangwon province for its development as one of many local specialty foods. Methods: The traditional makjang was analyzed for its physicochemical and sensory properties and antioxidant activities, and was compared by using commercial makjang and doenjang as controls. Results: The traditional makjang was higher in crude ash (p<0.001), NaCl (p<0.05) and titratable acidity (p<0.01) as compared with that of doenjang, presumably due to the absence of soy sauce extraction. The traditional makjang was appreciably higher in the content of γ-aminobutyric acid (GABA), and it had a lower content of glutamic acid (p<0.01), which implicates that microorganisms with glutamic acid decarboxylase were strongly involved during fermentation of makjang. The water extract of the traditional makjang showed higher total reducing capacity (p<0.01), SOD-like activity (p<0.05), and DPPH radical scavenging activity, without a significant difference in the content of total flavonoids, as compared with those of the controls. It indicates the presence of non-flavonoid compounds that acted as strong single electron transfer and/or hydrogen atom transfer in the makjang. However, on the sensory evaluation, the traditional makjang was least preferred (p<0.01), which was attributed to more sourness and off-flavor and to less softness and tasty flavor. Conclusion: The traditional makjang should be developed as a local specialty food that provides unique antioxidant activities and functionality. This traditional food needs to be combined with a proper strategy for improving its negative sensory attributes.
Key Words
makjang, local specialty, γ-aminobutyric acid (GABA), antioxidant activity, sensory evaluation
Optimization and the Quality Properties of Purple Sweet Potato Muk Supplemented with Resistant Starch 저항전분을 첨가한 자색고구마 묵의 최적화 및 품질특성
Optimization and the Quality Properties of Purple Sweet Potato Muk Supplemented with Resistant Starch 저항전분을 첨가한 자색고구마 묵의 최적화 및 품질특성
노준희 Junhee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2020.36.1.82
Abstract
Purpose: To develop the purple sweet potato (SP) muk that was supplemented with resistant starch (RS), muks made from SP starches and cooked purple SP powders with cross-linked RS (RS4) were investigated to optimize the proper ingredients and quality properties. Methods: Three different concentrations of SP starches (8, 9, 10%), cooked purple SP powders (0, 1, 2%), and RS4 (0, 1, 2%) were used by response surface methodology. Results: The RS contents of SP muks with adding 1~2% of RS4 ranged from 7.73 to 18.83% (p<0.05). RS4 addition changed appearance of SP muk from transparent to opaque. The stability of SP muk improved with increasing the amount of cooked SP powder. The texture properties and color values of the fresh and reheated muks with cooked SP powder and RS4 showed similar values. Conclusion: From the above results, the optimal ratios of ingredients were 8.4356% of SP starch, 1.3426% of cooked purple SP powder, and 1.8788% of RS4. The results suggest that the purple SP muk which is suitable for consumers preference, should benefit health functionality.
Status of Food Allergy and Perception on Food Allergen Labeling System among Middle and High School Students with Food Allergy in Busan 부산지역 식품 알레르기 유병 중 · 고등학생의 식품 알레르기 현황 및 유발식품 표시제에 대한 인식
Status of Food Allergy and Perception on Food Allergen Labeling System among Middle and High School Students with Food Allergy in Busan 부산지역 식품 알레르기 유병 중 · 고등학생의 식품 알레르기 현황 및 유발식품 표시제에 대한 인식
Purpose: This study examined the status of food allergies and perception on food allergen labeling system in students with food allergies among middle and high schools in Busan, Methods: This study was performed using questionnaires conducted on 107 students from May to August 2018. Results: From a doctor's diagnosis of food allergy, 18.2% of males and 25.4% of females, 23.5% middle school students, and 21.4% of high school students were diagnosed. Food allergens in order were peaches, tomatoes, and shrimps. For the food allergen labeling check, males 'do not check' was 52.3%, and females 'check' was 60.3%. Regarding nutrition education experience, 63.6% of males and 76.2% of females, 72.5% of middle school students and 69.6% of high school students did not experience nutrition education. In addition, 52.3% of males and 22.3% of females ‘needed nutrition education', the difference was significant (p<0.01), The recognition scores for labeling were significantly higher for female than males (p<0.001) and for middle school students than high school students (p<0.05). The scores of food allergen labeling were in the order of ‘Food allergen labeling system is necessary (4.02/5.00)’, ‘School meals that provide food allergen labeling system are safe (3.86)’, ‘I am satisfied with the food allergen labeling system (3.84)’. The need for substitution foods for food allergens was high, but there were few cases in which substitution foods were prepared at home. Conclusion: To meet these demands, nutritionists must develop and educate nutrition education materials related to food allergies, and provision of substitution foods should be given priority if allergenic foods are provided.
Key Words
perception, food allergen labeling system, status of food allergy, middle and high school students with food allergy, nutrition education
The Effect of Affective Commitment and Continuance Commitment on Job Satisfaction and Turnover Intention of Dietitians in Contracted Foodservice Management Company 위탁급식전문업체 영양사의 정서적 몰입과 계속적 몰입이 직무만족과 이직의도에 미치는 영향
The Effect of Affective Commitment and Continuance Commitment on Job Satisfaction and Turnover Intention of Dietitians in Contracted Foodservice Management Company 위탁급식전문업체 영양사의 정서적 몰입과 계속적 몰입이 직무만족과 이직의도에 미치는 영향
류은순 Eun-soon Lyu , 이경아 Kyung-a Lee
DOI:10.9724/kfcs.2020.36.1.101
Abstract
Purpose: This study investigated the effects of organizational commitment (affective commitment, continuance commitment) on job satisfaction and turnover intentions of dietitians engaged in contracted foodservice management companies. Methods: The research was performed by using questionnaires conducted from May 2018 to August, 2018 on 174 dietitians of contracted foodservice management company including 5 major companies. Results: The mean scores for job satisfaction, affective commitment, continuance commitment, and turnover intention were 3.19/5.00, 2.86, 3.29 and 2.77, respectively. The mean score for affective commitment and turnover intention differed significantly according to age and career. The higher career group had higher affective commitment and job satisfaction than did the lower group, and continuance commitment and turnover intention was lower. There was a negative correlation (p<0.01) between affective commitment, continuance commitment, and turnover intention, but there was a positive correlation (p<0.01) with job satisfaction. Whereas there was a negative correlation (p<0.05) between continuance commitment and job satisfaction, there was positive correlation (p<0.05) with turnover intention. There was a negative correlation (p<0.01) between job satisfaction and turnover intention. Affective commitment had positive influence on job satisfaction (β=0.635, p<0.001), but affective commitment had a negative influence on turnover intention (β=-0.519, p<0.001). Conclusion: The results suggest that affective commitment have a direct impact on job satisfaction and turnover intention. Therefore, contracted foodservice management companies should develop a variety of program to increase their sense of belonging and organizational love for their dietitians and improve their affective commitment.
Application of Rice Protein as a Natural Emulsifier 쌀 단백질의 천연 유화제로써의 활용
문세훈 Saehun Mun
DOI:10.9724/kfcs.2020.36.1.109
Abstract
Purpose: The general characteristics of rice protein and the methods that have been tried to improve its emulsifying capacity were reviewed, and the potential use of rice protein as a natural plant emulsifier to replace milk protein was discussed. Main issue: The use of rice protein as a natural emulsifier is significant in many foods taking the form of emulsion system, since the rice protein can replace the existing emulsifier such as synthetic and milk protein-based emulsifiers. Research on methods to improve solubility and emulsifying capacity is necessary to increase the application of rice protein. The solubility and emulsifying capacity of rice protein could be improved by the enzymatic, chemical and physical modification treatment of rice proteins. These modification methods led to the conversion of the secondary structure of the protein into a flexible structure, the exposure of ionizable groups or hydrophobic groups that existed inside the protein structure to the outside, the increase of free sulfhydryl groups and the decrease of disulfide bond. Conclusion: Unlike other protein materials that rely on imports, studying and characterizing rice protein isolated from domestic rice is considered essential in terms of the development of new food materials and high-value rice products using rice.
