Quality characteristics of textured vegetable protein-based emulsion: The effects of transglutaminase addition and reaction conditions 트랜스글루타미나제의 첨가량과 반응 조건에 따른 조직화된 식물 단백질 기반 유화물의 품질특성
김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 김태경 Tae-kyung Kim , 박민경 Min Kyung Park , 강민철 Min Cheoul Kang , 이재훈 Jae Hoon Lee , 김동현 Dong Hyun Kim , 최윤상 Yun-sang Choi
Quality characteristics of textured vegetable protein-based emulsion: The effects of transglutaminase addition and reaction conditions 트랜스글루타미나제의 첨가량과 반응 조건에 따른 조직화된 식물 단백질 기반 유화물의 품질특성
김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 김태경 Tae-kyung Kim , 박민경 Min Kyung Park , 강민철 Min Cheoul Kang , 이재훈 Jae Hoon Lee , 김동현 Dong Hyun Kim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2024.40.2.61
Abstract
Purpose: In this study, we sought to determine the impact of transglutaminase (TG) reaction on the structural and functional properties of textured vegetable protein (TVP) and to explore optimal conditions for TG reaction that can improve quality characteristics. Methods: TVP was immersed, moisture was removed, homogenized, and used as an experimental material. After mixing with TG, it was reacted at 5℃, 15℃, 25℃, and 50℃ for 240 min, 100 min, 60 min, and 10 min, respectively. TVP-TG emulsion was prepared and pH, color, moisture content, emulsion stability, textural properties, and cooking loss were measured. Amino acid analysis and differential scanning calorimetry (DSC) were carried out. Results: When TVP was subjected to TG reaction, the pH tended to increase, and the lightness and yellowness of the emulsion after heating also appeared to increase. The amino acid content and moisture content were highest at 25℃. Emulsion stability was lower values for both the total (water and fat) separation amount and fat separation amount during the TG treatment compared to the control group. Thermal property measurements showed that both thermal denaturation temperature and denaturation capacity were highest at 25℃, but no significant difference was observed. Hardness was significantly higher when TG was reacted at 5℃ and 25℃. Conclusion: TG treatment affected the structural and functional properties of TVP. No significant difference was observed with varying TG content, and 25℃ could be considered the optimal condition for the reaction.
Linarin content and quality characteristics of traditional Jocheong prepared with the addition of extract of Chrysanthemum zawadskii var. latilobum, Ziziphuz jujuba, Atractylodes japonica and Platycodon grandiflorum 구절초, 대추, 삽주 및 도라지 혼합 추출액을 첨가한 전통 조청의 linarin 함량과 품질 특성
Linarin content and quality characteristics of traditional Jocheong prepared with the addition of extract of Chrysanthemum zawadskii var. latilobum, Ziziphuz jujuba, Atractylodes japonica and Platycodon grandiflorum 구절초, 대추, 삽주 및 도라지 혼합 추출액을 첨가한 전통 조청의 linarin 함량과 품질 특성
Purpose: This study sought to provide information on the quality characteristics of traditional jocheong prepared with the addition of an extract of Chrysanthemum zawadskii var. latilobum, Ziziphuz jujuba, Atractylodes japonica and Platycodon grandiflorum. Methods: Jocheong was assessed for linarin content, pH, total acidity, color, total polyphenols and total tannins according to the mixing ratio and saccharification temperature. Results: The linarin content of the jocheong was 15.40 to 36.38 mg/100 g, This was the first time that linarin was confirmed as a constituent of foods containing an extract of C. zawadskii var. latilobum. Linarin has antioxidant and carbohydrate and fat absorption delaying activities and is expected to be used in the development of functional jocheong. The pH of the Jocheong was 5.10 to 5.54 and the total acidity was lower overall than that of commercial jocheong. The lightness (L), redness (a) and yellowness (b) tended to decrease the amount of extract increased. The total polyphenol content was 214.61~504.75 mg/100 g, and the total tannin content was 150.74~356.92 mg/100 g. Conclusion: Since the nutritional and quality characteristics of traditional jocheong change depending on the mixing ratio and saccharification temperature, the results of this study are expected to be used to improve the manufacturing method, taking into consideration the economic feasibility and consumer preferences.
Key Words
Chrysanthemum zawadskii var, latilobum, Jocheong, linarin, quality characteristics, functional food
Analysis of antioxidant and antibacterial characteristics according to the species and harvest time of Brassica juncea 갓의 품종 및 수확시기에 따른 항산화 항균의 특성분석
김의진 Eui Jin Kim , 김성웅 Sung Woong Gim , 류은혜 Eun Hye Ryu , 나행요 Haeng-yo Na , 권지웅 Ji-wung Kwon , 이수정 Su Jung Lee
Analysis of antioxidant and antibacterial characteristics according to the species and harvest time of Brassica juncea 갓의 품종 및 수확시기에 따른 항산화 항균의 특성분석
김의진 Eui Jin Kim , 김성웅 Sung Woong Gim , 류은혜 Eun Hye Ryu , 나행요 Haeng-yo Na , 권지웅 Ji-wung Kwon , 이수정 Su Jung Lee
DOI:10.9724/kfcs.2024.40.2.77
Abstract
Purpose: In this study, investigated antioxidant and antibacterial effect of red leaf mustard and compared to Dolsan leaf mustard that local specialized food. Methods: According to the harvest times of red leaf mustard and Dolsan leaf mustard, compared composite include crude protein, crude fat, dietary fiber and ash. Also analyzed the total polyphenol, flavonoid, anthocyanin each extract solvents and its antioxidant effect include 2,2-diphenyl-1-picrylhydrazyl(DPPH), 2,2’-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic acid(ABTS), reactive oxygen species(ROS) and antibacterial effects. Results: The total polyphenol was high in the red leaf mustard more than the Dolsan leaf mustard every harvest time, and the total anthocyanin was high in the Dolsan leaf mustard more than the red leaf mustard. The antibacterial activity was generally high in the red leaf mustard. Conclusion: The abundance of polyphenols in red mustard is believed to be responsible for the antioxidant and antibacterial activity of red leaf mustard. As a result of this study, it is believed that red leaf mustard has a sufficient potential to be used as a functional food.
Key Words
Red leaf mustard, Dolsan leaf mustard, polyphenol, antioxidant, antibacterial activity
Influence of cacao powder or ginger powder-enriched fish balls on the physicochemical properties and oxidative stability of frying oil during deep-frying 카카오분말과 생강분말을 첨가한 피시볼이 튀김조리 중 튀김유지의 이화학적 특성과 산화안정성에 미치는 영향
Influence of cacao powder or ginger powder-enriched fish balls on the physicochemical properties and oxidative stability of frying oil during deep-frying 카카오분말과 생강분말을 첨가한 피시볼이 튀김조리 중 튀김유지의 이화학적 특성과 산화안정성에 미치는 영향
이지예 Jiyea Lee , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2024.40.2.86
Abstract
Purpose: This study investigated the effect of incorporating antioxidant-rich cacao powder (CP) or ginger powder (GP) into fish balls on the quality of the frying oil during deep-frying Methods: CP and GP were selected to represent polar and non-polar antioxidant ingredients, respectively, based on their distinctive antioxidant activities observed in different extraction solvents: CP and GP are known to exhibit relatively higher antioxidant activity in water and hexane extracts, respectively. Four types of mackerel fish balls were prepared: Control, with a wheat flour to fish homogenates ratio of 1:10; two groups with 50% of the wheat flour replaced with CP or GP, respectively; and another (HCP) wherein 25% of the wheat flour was replaced with CP. HCP was included because CP exhibits twice the antioxidant activity of GP. After the fish balls were deep-fried at 180℃ in soybean oil for 3 minutes, the frying oils were collected and examined for their physicochemical properties and oxidative stability. Results: An analysis of the color properties of the frying oils revealed a decrease in lightness (p<0.001) and an increase in redness and yellowness (p<0.001) compared to the non-heated oil. Changes were particularly evident in the GP-oil, suggesting the release of hydrophobic pigments such as curcuminoids. The levels of lipid oxidation products, including conjugated dienes and trienes, hydroperoxides, malondialdehyde, and p-anisidine value, increased in the following order: Non-heated oil < control-oil ≈ HCP-oil < CP-oil < GP-oil. This phenomenon could be attributed to the release of pro-oxidants like transition metals and antioxidants present in CP or GP. Conclusion: The results indicate that the structural characteristics and matrix effect of incorporated ingredients play a significant role in the after-quality of frying oils. This underscores the need to carefully consider ingredient composition to improve product quality.
Korean adolescents’ diet and health behavior according to the degree of generalized anxiety disorder and nutrition education participation in the era of COVID-19: The 17th Korea Youth Risk Behavior Survey 코로나19 시기 범불안장애 위험 정도와 영양교육 참여 여부에 따른 우리나라 청소년 식생활 및 건강행태에 관한 연구: 제17차 청소년건강행태조사 자료를 이용하여
Korean adolescents’ diet and health behavior according to the degree of generalized anxiety disorder and nutrition education participation in the era of COVID-19: The 17th Korea Youth Risk Behavior Survey 코로나19 시기 범불안장애 위험 정도와 영양교육 참여 여부에 따른 우리나라 청소년 식생활 및 건강행태에 관한 연구: 제17차 청소년건강행태조사 자료를 이용하여
윤수은 Sueun Youn , 윤은주 Eunju Yoon
DOI:10.9724/kfcs.2024.40.2.96
Abstract
Purpose: The purpose of this study was to evaluate whether the risk of a generalized anxiety disorder (GAD) and participation in a nutrition education class were associated with the diet and health behaviors of adolescents during the coronavirus disease-2019 (COVID-19) pandemic period using the 17th Youth Health Behavior Survey data. Methods: This study classified participants into four groups depending on their risk for anxiety disorders (low vs. high) and participation in nutrition education (yes vs. no) and compared these groups using complex sample Chi-square or Wald-F tests to investigate the differences in their diet and health behaviors. Results: This study found that the high-risk GAD group consumed more soda, sweet drinks, and fast food and used smart devices longer with a lower level of physical activity and more sedentary hours. Meanwhile, nutrition education was highly associated with fruit consumption and positive dietary behaviors. Overall, the subjects in the low GAD risk and the nutrition education group were more likely to have positive diet and health behaviors compared to those in the high GAD risk and no nutrition education group. Conclusion: The limited social connection during the pandemic affected the health of adolescents. Hence they needed to learn how to improve their physical and mental health, especially with restricted school attendance during the pandemic. A well-developed nutrition education program would be effective fulfilling these needs.
Study on subscription behavior and consumer competency related dietary according to selection attributes of the food subscription service 식품 구독 서비스의 선택 속성에 따른 구독 행태 및 식생활 관련 소비자 역량에 관한 연구
Study on subscription behavior and consumer competency related dietary according to selection attributes of the food subscription service 식품 구독 서비스의 선택 속성에 따른 구독 행태 및 식생활 관련 소비자 역량에 관한 연구
노다예 Dayee Nho , 박영일 Young Il Park , 주나미 Nami Joo
DOI:10.9724/kfcs.2024.40.2.109
Abstract
Purpose: To examine the impact of the subscription service selection attributes on subscription behavior and consumer dietary competence through structural equation modeling. Methods: This study conducted a survey targeting adult consumers aged 20 to 59 from December 4th to 7th, 2023. Two hundred and forty-one valid responses were analyzed using the SPSS statistical program. The data reliability was confirmed using Cronbach’s alpha coefficient. The hypotheses were verified by performing path analysis through structural equation modeling with the AMOS statistical program. Results: An examination of the influence of the selection attributes on the subscription behavior showed that utility had a positive (+) effect on the intention to make an ongoing subscription. The subscription behavior did not significantly influence consumer competency. Regarding the impact of the selection attributes on consumer dietary competence, financial literacy had a negative (-) effect on safety practice competence and environmental practice competence, while reliability showed a significant negative (-) effect on all competencies, and utility had a positive (+) effect. Conclusion: This paper provides foundational strategies for companies offering food subscription services to enhance and advance their services by considering consumer competency based on their service selection attributes.
A study on the recognition and use of nutrition labels and the educational needs of the elderly 고령자의 연령에 따른 영양표시 인식 및 이용실태와 교육 요구도 관련 연구
하승희 Seung Hee Ha , 박영일 Young Il Park , 주나미 Nami Joo
DOI:10.9724/kfcs.2024.40.2.120
Abstract
Purpose: This study aimed to prepare basic data for extending the life expectancy and healthy life of the elderly aged 65 years or older by checking their awareness and use of nutrition labels and evaluating their educational needs. Methods: A total of 215 individuals aged 65 to 85 years were surveyed on their recognition and use of nutrition labels and their educational needs using an online questionnaire. Data collected were analyzed using the SPSS 28.0 statistical software to validate the significance of each item. Results: There was a notable increase in awareness and understanding of nutritional functions and nutrition labels, with a decrease in the age of the elderly subjects(p<0.001). Similarly, younger individuals demonstrated higher levels of awareness regarding nutrition labels(p<0.001). The degree of confirmation of nutrition labels by food type also increased significantly with the decreasing age of the subjects, with significant results observed across all surveyed food types based on age. Additionally, the need for nutritional education was significantly higher among younger individuals(p<0.01), and significant findings emerged when querying the preferences for nutrition label education content(P<0.001). Conclusion: Most of the survey questions evoked significant responses according to age. It is thus considered necessary to strengthen nutrition education and publicity regarding nutrition labels to convey their importance among the elderly. Detailed age-wise nutrition education should also be conducted.
Key Words
elderly, nutrition labels, nutrition education
Development of plant-based protein-fortified infant food through a comparison of the physicochemical properties of rice and pea protein 쌀과 완두콩 단백질의 이화학적 특성 비교를 통한 식물성 단백질 강화 이유식 개발
Development of plant-based protein-fortified infant food through a comparison of the physicochemical properties of rice and pea protein 쌀과 완두콩 단백질의 이화학적 특성 비교를 통한 식물성 단백질 강화 이유식 개발
Purpose: This study aimed to develop infant foods fortified with plant-based proteins, specifically rice protein (RP) and pea protein (PP), through a comparison of the physicochemical properties of each of the above proteins. Methods: The water binding capacity, solubility, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profiles of RP and PP were analyzed. Optimal conditions for addition of plant-based proteins in infant foods were determined by assessing the viscosity and color compared to commercial products. Results: PP exhibited higher levels of glutamine, aspartic acid, and leucine, along with superior water binding capacity compared to RP. The SDS-PAGE analysis revealed distinct bands for PP under both distilled water and pH 11 environments. Adjusting the powder-to-water ratio to 1:7.5 for RP and 1:10 for PP yielded protein-fortified infant foods with viscosity akin to commercial products. Conclusion: These findings provide valuable insights on the utilization of plant-based proteins such as RP and PP in the development of infant foods. Specifically, RP and PP show promise as fortifying materials for infant nutrition supplementation, highlighting their potential for use in diverse food applications.
Key Words
rice protein, pea protein, baby food, protein-fortified