A Comparison of the Quality Characteristics of Meat Alternative to Wanja and Meat Wanja 대체육 완자와 육류 완자의 품질 특성 비교
강혜연 Hyeyun Kang , 이보라 Bora Lee , 정라나 Lana Chung
DOI:10.9724/kfcs.2021.37.5.371
Abstract
Purpose: The purpose of this experiment was to analyze Wanja made of beef, pork, and an alternative to meat, and examine if a meat alternative can be substituted for Wanja. Methods: Wanja samples were prepared using ground beef, ground pork, and a ground meat alternative (based on beans). These samples were then analyzed for moisture content, pH, sodium content, cooking loss, Hunter’s color value, texture, and through sensory evaluation. Results: The beef Wanja showed the highest and the pork Wanja showed the lowest cooking loss (p<0.001). All the Wanja samples changed color after being cooked and except for pork L-value. a-value and b-value were higher in the Wanja alternative (p<0.001). Texture profile analysis (TPA) showed that adhesiveness is the highest in the meat alternative to Wanja (p<0.05). However, springiness and chewiness were not significantly different in the samples. The consumer acceptance test results of the Wanja indicated that the Wanja alternative had a significantly lower odor, taste, overall acceptance (p<0.001), and texture (p<0.05) than the others. Conclusion: This study, therefore, suggests that a meat alternative could be a possible substitute for meat while cooking Korean cuisine. Some theoretical and practical implications and future research directions of this study are discussed.
A Study on the Variation of the Sensory Characteristics of Coffee with a Change in the Ratio of Coffee to Water - Focus on Colombian Coffee - 원두와 물의 비율에 따른 커피의 감각특성 연구 - 콜롬비아 커피를 중심으로 -
이소영 So-young Lee , 조윤주 Yun Ju Jo , 윤혜현 Hye Hyun Yoon
A Study on the Variation of the Sensory Characteristics of Coffee with a Change in the Ratio of Coffee to Water - Focus on Colombian Coffee - 원두와 물의 비율에 따른 커피의 감각특성 연구 - 콜롬비아 커피를 중심으로 -
이소영 So-young Lee , 조윤주 Yun Ju Jo , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2021.37.5.379
Abstract
Purpose: The purpose of this study was to investigate the change in the sensory characteristics of coffee with varing ratio of coffee to water(50 g(C50), 55 g(C55), 60 g(C60), 65 g(C65), 70 g(C70) / 1 L) with a focus on Colombian coffee. Methods: The pH and total dissolved solids content(TDS) were measured. The sensory characteristics were assessed through, a quantitative descriptive analysis(QDA) of 15 sensory attributes by 10 trained panelists, and a consumer acceptance test was conducted on 35 consumers. Results: The pH of Colombian coffee was observed to be the highest in the C50 sample. TDS increased with an increase in the coffee to water ratio. Quantitative descriptive analysis results showed that the brownness of appearance, sweetness, acidity, overall taste, several aroma/flavor attributes(brown sugar, dark chocolate, caramel, woody), and aftertaste increased with the increase in the ratio of coffee to water, while bitterness and body decreased. The results of principal component analysis (PCA) showed that PC1 and PC2 account for 65.86% and 21.97% respectively of the total variance, wherein PC1 was the criterion for classifying coffee samples according to the ratio of coffee to water. Partial least square regression (PLSR) results showed that C60, C50, and C55 in order were all close to of acceptance, but C70 was positioned in the opposite direction of acceptance. Conclusion: The ratio of ground coffee to water is an important factor that affects sensory quality and consumer acceptance of final coffee, the range of ideal brew ratio for brewing Colombian coffee is 50-60 g/L.
Quality Characteristics and Antioxidant Acitivity of Rice Cookies Prepared with Moringa (Moringa oleifera Lam.) Leaf Powder 모링가 잎 분말을 첨가한 쌀쿠키의 품질 특성 및 항산화 활성
Quality Characteristics and Antioxidant Acitivity of Rice Cookies Prepared with Moringa (Moringa oleifera Lam.) Leaf Powder 모링가 잎 분말을 첨가한 쌀쿠키의 품질 특성 및 항산화 활성
고은성 Eun-Seong Go , 최진희 Jin-hee Choi
DOI:10.9724/kfcs.2021.37.5.389
Abstract
Purpose: This study examined the feasibility of adding moringa leaf to various foods and its use in the development of rice products. Methods: The antioxidant activity and quality characteristics of rice cookies prepared with moringa (Moringa oleifera Lam.) leaf powder (0.5, 1, 3, and 5% of the total ingredients) were analyzed. Results: In the prepared rice cookies, the total content of polyphenols and flavonoids, and the DPPH-ABTS+ radical scavenging ability increased with an increase in the content of moringa leaf powder (p<0.05). An analysis of the quality characteristics revealed that the a-value and moisture content significantly increased with an increase in the quantity of moringa leaf powder added, whereas the pH of the cookie dough, spread factor, loss rate, leavening rate, L-value, b-value, and hardness significantly decreased (p<0.05). In the sensory evaluation, the appearance, taste and overall preference were significantly higher for the cookies containing 0.5~3% moringa leaf powder (p<0.001). Conclusion: These findings suggest that the addition of 3% moringa leaf powder to rice cookies improves their antioxidant ability and both quality and sensory characteristics. The findings also indicate the feasibility of using moringa leaf for the development of rice-related products.
Comparision of Antioxidant and Antimicrobial Activity of Unripened and Ripened Black Raspberry (Rubus Occidentalis) Extracts 미숙과와 완숙과 복분자 추출물의 항산화 및 항균 활성 비교
류은혜 Eun-hye Ryu , 김성웅 Sung-woong Gim , 이수정 Su-jung Lee , 김용석 Yong-suk Kim , 권지웅 Ji-wung Kwon
Comparision of Antioxidant and Antimicrobial Activity of Unripened and Ripened Black Raspberry (Rubus Occidentalis) Extracts 미숙과와 완숙과 복분자 추출물의 항산화 및 항균 활성 비교
류은혜 Eun-hye Ryu , 김성웅 Sung-woong Gim , 이수정 Su-jung Lee , 김용석 Yong-suk Kim , 권지웅 Ji-wung Kwon
DOI:10.9724/kfcs.2021.37.5.399
Abstract
Purpose: This study compared and analyzed the antioxidant and antimicrobial activities of unripened and ripened black raspberry (Rubus occidentalis) extracts. Methods: Unripened and ripened extracts were prepared with water, 25%, 50%, and 75% ethanol. To estimate in vitro antioxidant activity, total polyphenol, total flavonoid, and total anthocyanin contents were measured and DPPH and ABTS radical and nitric oxide (NO) scavenging activity were analyzed. In addition, antimicrobial activity against pathogenic microorganisms and bronchus disease-inducing bacteria was measured. Results: Total polyphenol and total flavonoid content were higher in unripened than in ripened black raspberry extracts, and total anthocyanin content was higher in ripened extracts. The DPPH and ABTS radical scavenging activity of ripened extracts was also found to be superior to that of the unripened extracts. The NO scavenging activity was found only in unripened extracts. Further, it was confirmed that the unripened extract had a relatively high antimicrobial activity except against K. pneumoniae KCTC 2245 compared to the ripened extract. Conclusion: These results suggest that unripened black raspberry (Rubus occidentalis) extracts have better antioxidant and antimicrobial activity than ripened extract. Thus, unripened black raspberry extracts have a higher potential for development as antimicrobial material such as a natural antioxidant and preservatives.
Key Words
black raspberry, Rubus occidentalis, antioxidant activities, antimicrobial activity, nitric oxide
A Study on the Quality Characteristics and Preferences for Whole Wheat Pan Bread with Liriopis Tuber 맥문동 첨가 통밀식빵의 품질특성 및 기호도에 관한 연구
박지혜 Ji Hye Park , 권미라 Meera Kweon , 류호경 Ho Kyung Ryu
A Study on the Quality Characteristics and Preferences for Whole Wheat Pan Bread with Liriopis Tuber 맥문동 첨가 통밀식빵의 품질특성 및 기호도에 관한 연구
박지혜 Ji Hye Park , 권미라 Meera Kweon , 류호경 Ho Kyung Ryu
DOI:10.9724/kfcs.2021.37.5.408
Abstract
Purpose: This study examined the quality characteristics and sensory evaluation of pan bread with whole wheat flour substituted by Liriopis tuber powder at different replacement ratios. Methods: Whole wheat pan bread was prepared by substituting 5, 10, and 15% of whole wheat flour with Liriopis tuber powder. The quality characteristics of the bread were analyzed by appearance, weight, volume, height, pH, color, moisture content, and firmness. Additionally, the changes in the moisture content and firmness of bread during storage at 4℃ were determined. A sensory evaluation was also conducted for bread preference, flavor intensity, and purchase intention before and after providing nutritional information about the Liriopis tuber. Results: As the replacement ratio of Liriopis tuber powder in the bread increased, the color of the crust and crumbs of the whole wheat pan bread became darker, and the bread height and volume decreased. The color of the bread showed a decrease in the *L value (brightness) but an increase in *a value (redness) and *b value (yellowness). Also, the firmness of the whole wheat pan bread decreased as the replacement ratio of the Liriopis tuber powder increased. Whole wheat pan bread stored at 4℃ showed a much smaller increase in firmness with 10 and 15% replacement ratios than with 0 and 5% replacement ratios. The sensory evaluation showed the highest bread preference and flavor intensity scores with a 10% replacement of whole wheat flour with Liriopis tuber powder. However, the scores in preference, flavor strength, and purchase intention for the bread with 15% replacement by Liriopis tuber powder were enhanced by providing the nutritional and functional benefits of this powder. Conclusion: The overall quality characteristics demonstrated that 15% replacement of whole wheat flour by Liriopis tuber powder was appropriate based on excellent bread volume and storability. It would thus be possible to manufacture whole wheat pan bread by replacing 15% of the whole wheat flour with Liriopis tuber powder, which scored high on preference parameters for sensory acceptance and health benefits.
Study on Future Food Tech Analysis using Alternative Proteins 대체 단백질을 활용한 미래형 푸드테크 분석 연구
용해인 Hae In Yong , 김태경 Tae-kyung Kim , 강민철 Min Cheoul Kang , 이민혁 Min-hyeock Lee , 김미란 Mi-ran Kim , 차지윤 Ji Yoon Cha , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2021.37.5.416
Abstract
Purpose: This study was conducted to contribute to the vitalization of the food industry through the analysis of future food technology for producing alternative proteins. The demand for protein is expected to increase due to population growth, but it may be difficult to match protein production compared to the demand. Methods: Food technology for the production of alternative proteins to meet the demand was examined through paper and patent analysis. Results: Meat production that relies on traditional livestock farming cannot meet the growing protein demand, due to climate change and resource depletion. Alternative protein is a future food technology that can replace the traditional livestock industry, which in turn can revitalize the sustainable food industry and contribute to economic growth. Alternative proteins are mainly classified into cultured meat, edible insects, and alternative vegetable proteins. Cultured meat refers to edible protein obtained by collecting live animal cells and multiplying them using cell engineering technology. Proteins extracted from edible insects may also be used in food material. Plant-based protein alternatives include technology that uses plant-derived proteins to manufacture foods similar to livestock foods such as meat and eggs. Through the analysis of future food technology for alternative proteins, we have attempted to examine the competitiveness of original technology that can replace the traditional livestock industry. Conclusion: The results of this study provided information on the development of new source technologies by combining various food technologies involving cultured meat, edible insects, and vegetable protein as replacements for traditional livestock protein.
Characteristics of Omija (Schizandra chinensis) Seed Oil during Storage 오미자(Schizandra chinensis)씨유의 저장 중 품질특성
최지윤 Jiyoon Choi , 정윤서 Yunseo Jung , 조인희 In Hee Cho
DOI:10.9724/kfcs.2021.37.5.429
Abstract
Purpose: This study evaluated and compared the characteristics of omija seed oil (OO) with that of commercial corn (CO) and grape seed (GO) oil during storage. Methods: The color and peroxide values, DPPH radical scavenging activities, and fatty acid composition of three oils were compared according to storage periods (0, 7, 14, and 28 days). Results: The OO was brighter and darker yellow compared to the two commercial oils. During storage, the L* and a* values decreased gradually in all three oils, while the b* value increased. The relative peroxide value increased in the early stage of storage and then decreased in both commercial oils, while the peroxide value of OO increased slightly up to the 21st day of storage and then decreased. In comparison, the DPPH radical scavenging activities of OO and GO were lower than that of CO. However, the DPPH radical scavenging activities of the two commercial oils decreased significantly during storage, while that of OO increased gradually up to 21 days of storage and then decreased. Thirteen fatty acids were profiled by GC-MS and their changes were evaluated during storage. There was no significant difference in the content ratio of palmitic acid to linoleic acid (P/L) in three oils during storage, but the P/L of OO was significantly higher than that of CO and GO. Conclusion: OO remained stable during storage, and can therefore be considered for commercial application is expected.
Consumption Behavior of Food Packing Materials and Knowledge Level of Endocrine Disruptor among Middle School Students in Hwaseong Area 경기 화성지역 중학생의 환경호르몬에 대한 지식수준과 식품포장재의 소비행동
Consumption Behavior of Food Packing Materials and Knowledge Level of Endocrine Disruptor among Middle School Students in Hwaseong Area 경기 화성지역 중학생의 환경호르몬에 대한 지식수준과 식품포장재의 소비행동
권은화 Eun Hwa Kwon , 김성영 Seong Yeong Kim
DOI:10.9724/kfcs.2021.37.5.436
Abstract
Purpose: This study investigated the consumption behavior (positive and negative) of food packing materials and the knowledge level (low, medium and high groups) of endocrine disruptors, among middle school students (n=240) in the Hwaseong region. Methods: This research was conducted between 18 and 22 May, 2015, and was achieved using the questionnaire method. Data were analyzed by applying the chi-square test, t-test and one way ANOVA test. Results: Considering the gender ratio, higer knowledge level was obtained in girls than in boys (p<0.05). Difference of knowledge score by gender was also higher in girls in 4 of the factors evalulated: harmfulness (p<0.05), size of organism and accumulation (p<0.01), excessive using of pesticide in fruit (p<0.05), putting hot foods in plastic materials (p<0.05). Assessment of positive consumption behaviors revealed that girls (3.20 score) showed a higher score in caution of plastics or vinyls when putting hot food than boys (2.89 score, p<0.05). Conversely, evaluation of negative consumption behaviors revealed that boys showed a higher score in eating all the soup of cup ramen (boys 3.07 score, girls 2.54 score, p<0.01) and microwave cooking of cup ramen made of styrofoam (boys 2.19 score, girls 1.91 score, p<0.05). In the comparison of groups for positive consumption behavior by knowledge level, a higher score (3.33) was obtained by the high group in following recipe when using a microwave oven, than the low (2.70 score) and medium (3.17 score) groups (p<0.05). Moreover, the negative consumption behavior of reusing polyethylene terephthalate (PET) bottle to put hot water was higher in the low group (2.15 score) as compared to the medium (1.93 score) and high (1.63 score) groups (p<0.05). Conclusion: Taken together, our results indicated that to induce good consumption behavior of food packing materials, considering the gender need to take precedence when imparting knowledge improvement related to endocrine disruptors.
Key Words
endocrine disruptor, food packing materials, knowledge level, consumption behavior, middle school students
Sensory Characteristics and Drivers of Preference of Low Calorie Oil and Water Packed Canned Tuna 저장액이 다른 시판 참치 통조림의 관능 특성 및 소비자 기호도
Sensory Characteristics and Drivers of Preference of Low Calorie Oil and Water Packed Canned Tuna 저장액이 다른 시판 참치 통조림의 관능 특성 및 소비자 기호도
김양 Yang Kim
DOI:10.9724/kfcs.2021.37.5.449
Abstract
Purpose: This study investigated the sensory characteristics of low-calorie canned tuna, a favorite of Korean consumers and analyzed the relationship between its sensory attributes and consumer preferences. Methods: Five canned tuna products having the highest market share in South Korea were selected. The sensory properties of the products were analyzed using a generic descriptive analysis. A hundred consumers took part in the consumer acceptance test. Results: Twelve descriptors were developed to characterize the tuna products. The packing medium and additional seasoning were the key factors differentiating the canned tuna products. Partial least square regression revealed that umami taste, mouth-coating and redness were the positive drivers for preference, whereas fishy flavor, fishy aftertaste, and lightness were the negative attributes that drove consumers away. Conclusion: This information can be helpful for further producing new canned tuna products.
Key Words
oil and water-packed canned tuna, sensory characteristics, consumer preference, drivers of liking
