Quality characteristics of sourdough bread with fermented nuruk starter 누룩 사워도우 스타터를 이용한 사워도우 식빵의 품질특성
박옥진 Ok Jin Park , 민성희 Sung Hee Min
DOI:10.9724/kfcs.2022.38.2.73
Abstract
Purpose: Nuruk is made by allowing the development of various bacteria, molds, and yeast in wheat. We studied the quality characteristics of bread fermented with nuruk sourdough starter. Methods: Nuruk sourdough starter (10, 15, 20, and 25%) was added during bread preparation. The pH and acidity of the nuruk starter were examined. The pH change during fermentation time, specific volume, baking loss, color, and texture of bread were evaluated. Results: Increasing concentration of the nuruk sourdough starter resulted in decreasing the pH during fermentation (p<0.001, p<0.001, p<0.05 each), but showed a significant increase in the dough volume (p<0.001). The baking loss rate and specific volume also decreased with increasing amount of nuruk sourdough starter, but not significantly. In addition, with increasing nuruk sourdough starter content, there were significant increase in the Hunter’s color ‘L’, ‘a’, and ‘b’ values of the crust and crumb (p<0.001). Textural property analysis indicated that the hardness, cohesiveness, and chewiness were decreased (p<0.001, p<0.01, and p<0.001, respectively) and elasticity was increased (p<0.001) with increasing amount of nuruk sourdough starter up to 25%. Conclusion: Up to 25% nuruk sourdough starter may be useful as a natural fermenter in the production of yeast bread.
Key Words
nuruk, sourdough starter, bread, quality
Study on the quality characteristics of emulsion based on the added levels of duck blood 오리 혈액 첨가 비율에 따른 유화물의 품질특성 연구
김재익 Jake Kim , 이민혁 Min Hyeock Lee , 용해인 Hae In Yong , 구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 최윤상 Yun-sang Choi
Study on the quality characteristics of emulsion based on the added levels of duck blood 오리 혈액 첨가 비율에 따른 유화물의 품질특성 연구
김재익 Jake Kim , 이민혁 Min Hyeock Lee , 용해인 Hae In Yong , 구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2022.38.2.82
Abstract
Purpose: The objective of this study was to investigate the quality characteristics of emulsions based on duck blood levels to establish the optimum proportion of suitable duck blood powder for the manufacture of these emulsions. Methods: Five different groups of emulsions were prepared with various percentages (30%, 25%, 20%, 15%, and 10%) of duck blood powder. The emulsions were analyzed for proximate composition, pH, color, cooking loss, water holding capacity, protein solubility, texture, emulsion and dispersion stability, and apparent viscosity. Results: The protein solubility, hardness, emulsion and dispersion stability, and apparent viscosity were significantly increased with the increase in the levels of duck blood powder added (p<0.05). With increasing duck blood powder content in the emulsion, cooking loss, water holding capacity, lightness, redness, and yellowness were reduced (p<0.05). Conclusion: The study results demonstrated that a 30% addition of duck blood powder added could be suitable for the production of emulsion.
Key Words
duck blood, emulsion, texture, protein solubility, apparent viscosity
Characteristics of micro and nanoparticles prepared by ultrasonication from shingil rice starch 신길 쌀 전분으로부터 초음파 처리에 의해 제조된 마이크로 및 나노 입자의 특성
Characteristics of micro and nanoparticles prepared by ultrasonication from shingil rice starch 신길 쌀 전분으로부터 초음파 처리에 의해 제조된 마이크로 및 나노 입자의 특성
노준희 Junhee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2022.38.2.91
Abstract
To develop nanoparticles (NPs) from Shingil rice starch, and to investigate the morphology, particle size distribution, crystalline structure, branch chain length of amylopectin, and thermal properties of microparticles (MPs) and NPs and the zeta potential of the NPs. Method: MPs and NPs were obtained by ultrasonication of Shingil rice starch. Results: The shape of the MPs was observed to be polygonal, but that of the NPs was round. The mean particle sizes of the native starch(NS), MPs, and NPs were 3.84 μm, 801.0 nm, and 178.6 nm, and their blue values were 0.275, 0.262, and 0.126, respectively. The NS and MPs showed an A-type crystalline structure, but the NPs were amorphous. MPs decreased fraction of amylopectin long chains(≥DP37) and increased fraction of amylopectin intermediate chains(DP13-24) compared to NS. In the case of the NPs, the gelatinization temperature increased and enthalpy decreased to compare with NS and MPs, and zeta potential was -84.55 mV. Conclusion: Based on these results, it can be suggested that NPs prepared by ultrasonication could be used as an amorphous and stable biomaterial.
Characteristics of main aromatic compounds in gochujang condiment using allulose 대체당 알룰로스를 이용한 고추장 양념장의 주요 방향 화합물 특성
오희선 Hee Sun Oh , 정라나 Lana Chung
DOI:10.9724/kfcs.2022.38.2.99
Abstract
Purpose: This study aimed to investigate the flavor characteristics of the Gochujang condiment and its flavor compounds when it was heated with the addition of allulose. Methods: The Gochujang condiment samples were prepared with the addition of 0%, 25%, 50%, 75%, 100% allulose, and sugar for sweetness and heated for 30 minutes. The solid-phase micro-extraction (SPME) method was used to capture the flavor aroma, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) were used for the analysis. Results: The volatile flavor components were analyzed to evaluate the flavor characteristics of the processed Gochujang condiment. A total of 43 volatile flavor components were identified with the heat treatment, among which diallyl trisulfide showed the highest peak, and diallyl disulfide, methyl-2-propenyl trisulfide, β-phellandrene, and β-caryophyllene also had high peaks. These five high-peak ingredients play an important role in determining the taste of the Gochujang condiment. It was confirmed that the volatile component was diallyl trisulfide, which increased as the allulose content increased. A total of 16 flavoring active ingredients of the condiment were identified. Also, most sulfur compounds and terpene were identified. Allyl methyl disulfide, dimethyl trisulfide, diallyl disulfide, β-phellandrene, and methyl 2-propenyl trisulfide played an important role in the flavoring of the Gochujang condiment. Conclusion: The main volatile components of the flavor compounds generated by the heat treatment included diallyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, β-phellandrene, and β-caryophyllene with high peak areas. The quantum of diallyl trisulfide increased as the allulose content increased. Allyl methyl disulfide, dimethyl trisulfide, diallyl disulfide, β-phellandrene, and methyl 2-propenyl trisulfide were identified as flavoring active compounds, and each of these contributed to the flavor of the Gochujang condiment.
Quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology and ascorbic acid 생물전환기술을 활용한 채소 발효물과 아스코르브산을 첨가한 돈육 등심햄의 품질특성
김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 김재익 Jake Kim , 김미란 Mi-ran Kim , 용해인 Hae In Yong , 차지윤 Ji Yoon Cha , 최윤상 Yun-sang Choi
Quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology and ascorbic acid 생물전환기술을 활용한 채소 발효물과 아스코르브산을 첨가한 돈육 등심햄의 품질특성
김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 김재익 Jake Kim , 김미란 Mi-ran Kim , 용해인 Hae In Yong , 차지윤 Ji Yoon Cha , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2022.38.2.112
Abstract
Purpose: The objective of this study was to determine the quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology, with/without ascorbic acid. Methods: Eight different groups of pork loin ham were prepared according to the following formula: The control was prepared with 150 ppm nitrite, and celery, the beet and dropwort treatment groups were prepared with 150 ppm natural nitrite in bioconversion with Staphylococcus carnosus, the control A, celery A, beet A, and dropwort A treatment groups were prepared with both 150 ppm bioconversion natural nitrite and 0.05% ascorbic acid. Experiments were conducted to analyze pork loin ham with natural nitrite, for color, pH, nitrosohemechrome, total pigments, curing efficiency, residual nitrite content, 2-thiobarbituric acid-reactive substances (TBARS), and shear force. Results: The redness of the exterior surface of the cured pork loin ham with natural nitrite and with/without ascorbic acid was higher or similar to that of the control, while the redness of the interior surface of the control with synthesis nitrite was the highest. The Hue angle (°) of the interior surface in the control was the lowest, and the chroma of the interior surface in the control was the highest. The pH, total pigments, and residual nitrites of the control were the highest. The curing efficiency of the control A group with the synthesis nitrite and ascorbic acid was the highest. The TBARS of the celery treatment group was higher than the control, and the TBARS value decreased as ascorbic acid was added to all treatment groups. The shear force of the control was higher than in the other treatments. Conclusion: Therefore, we suggest that the industrial utilization of dropwort fermented products by bioconversion technology and ascorbic acid can be replaced by synthesis nitrite, for the health of consumers and the development of clean label meat products.
Key Words
nitrite, curing ham, color, residual nitrite, curing efficiency
Exploring the quality parameters of whole wheat flour suitable for making whole wheat bread 통밀빵 제조에 적합한 통밀가루 품질지표 규명
Purpose: This study was to identify the major quality parameters of whole wheat flour suitable for making whole wheat bread. Methods: The commercial twelve whole wheat flour samples were analyzed for physicochemical characteristics and bread-baking performance. Results: The tested samples showed a wide range of ash contents, water, sodium carbonate solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volumes, particle sizes, and colors. The bread-making performance of the flours also showed significant variations in crumb colors, dough heights, bread heights, and bread volumes. The correlation and principal component analyses of the quality characteristics of whole wheat flour and whole wheat bread showed that the dough height and the bread height and volume correlated negatively with the ash content and water SRC but positively with the SDS sedimentation of the whole wheat flour. However, the firmness of the bread showed the opposite relationship. Conclusion: In conclusion, the ash content, water SRC, and SDS sedimentation volume of the whole wheat flour can be used as valuable indicators to predict the quality of the whole wheat bread.
Suitability of rice varieties used for preparing rice mook 벼 품종의 쌀 묵 가공 적합성
고봉경 Bong Kyung Koh , 조준현 Jun Hyeon Cho , 고종민 Jongmin Ko
DOI:10.9724/kfcs.2022.38.2.130
Abstract
Purpose: This study evaluated the suitability of rice varieties for the preparation of 100% rice mook, a starch-based Korean food with a jelly-like consistency, typically made of buckwheat or acorns. Methods: Six varieties of dry-milled rice flours, Saemimyeon, Dodamssal, Saegoami, Milyang333, Saeilmi, and Shingil, were gelatinized using a rapid visco analyzer (RVA) canister and stored at either 4℃ or frozen for 24 hr and one week. Results: Dodamssal, Saegoami, Milyang333, and Saemimyeon behaved like hard gels and hence could be used to prepare mook. Milyang333 and Saemimyeon, the rice varieties with the lowest water absorption, exhibited significantly (p < 0.05) higher peak and setback viscosity than the other varieties. Additionally, they exhibited the best cold storage stability, highest springiness, and lowest adhesiveness in the texture profile analysis (TPA) among all the varieties studied. Dodamssal, the variety with the highest amylose content and a weak gelatinization viscosity pattern, exhibited fracturability and low springiness. In the sensory test, similar to the TPA test, Dodamssal exhibited high hardness, high brittleness, and a lack of elasticity, whereas Milyang333 and Saemimyeon exhibited high elasticity without brittleness. Conclusion: Amylose content, which is used as the primary index for determining processing suitability does not provide sufficient information to predict suitability for mook processing. The results show that rice varieties with a high amylose content, low water absorption, and high gelatinization viscosity can be used to produce mook, and Milyang333 and Saemimyeon appear to fulfill these criteria.
