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한국식품조리과학회(구 한국조리과학회)> 한국식품조리과학회지> 글루텐 프리 쌀 생면의 제조 및 품질특성

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글루텐 프리 쌀 생면의 제조 및 품질특성

Preparation and Quality Characteristics of Gluten-Free White Salted Rice Noodle

김지명 ( Ji Myoung Kim ) , 노준희 ( Junhee No ) , 신말식 ( Malshick Shin )
  • : 한국식품조리과학회(구 한국조리과학회)
  • : 한국식품조리과학회지 34권4호
  • : 연속간행물
  • : 2018년 08월
  • : 375-383(9pages)
피인용수 : 35건

(자료제공: 네이버학술정보)

DOI

10.9724/kfcs.2018.34.4.375


목차

Ⅰ. 서 론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
Conflict of Interest
Acknowledgments
References

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초록 보기


						
Purpose: East Asian people including Korea have preferred wheat noodles, white salted noodles and yellow alkaline noodles since ancient times. In this study, gluten-free white salted rice noodles like wheat noodles was prepared. Methods: The rice flour mixture was composed of newly developed rice flour, transglutaminase (TGase) and salt (80:0.1:1.6). Soy protein isolate (SPI, 0, 2, 4 g), propylene glycol alginate (PGA, 0, 0.2, 0.4 g) and adding water (56.7, 59.2 and 61.7 mL) were added at different levels and various rice noodles were prepared. The color values, cooking properties of raw rice noodle, textural properties, and sensory evaluation were investigated. Results: White salted rice noodles with 2 g of SPI and 0.4 g of PGA regardless of the adding water, showed lower cooking loss and adhesiveness and higher hardness, springiness, chewiness, and resilience. They had also higher scores of overall eating quality in the preference test. Conclusion: Gluten-free white salted rice noodles should be developed using the newly developed non-waxy rice flour with TGase, PGA and SPI.

UCI(KEPA)

I410-ECN-0102-2019-500-001732363

간행물정보

  • : 농학분야  > 식물
  • : KCI등재
  • :
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 학술지
  • : 연속간행물
  • : 1985-2019
  • : 2707


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1감 부산물 에탄올 추출물의 항산화 및 항염증홯성

저자 : 박미혜 ( Mi Hye Park ) , 이승환 ( Seung Hwan Lee )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 335-341 (7 pages)

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Purpose: The health promotion effects of persimmon extracts from peels, stems and leaves was evaluated to utilize persimmon processing wastes as a value-added by-product resource. Methods: The extracts were obtained by adding 80% ethanol to 10 times as much of the raw samples, stirring it, concentrating it under reduced pressure, and vacuum-drying. The anticancer activity, anti-inflammatory activity and total polyphenols content of the extracts of persimmon peels, persimmon stems and persimmon leaves were studied. Results: The extraction yields of the peels, stems and leaves were 49.23%, 25.29% and 19.91%, respectively. The extracts from the persimmon leaves showed the highest total polyphenol content of 141.72 mg/g. All the extracts had anti-oxidative activity in a concentration-dependent manner. At the highest concentration of 400 μg/mL, the DPPH radical scavenging activities of the extracts from leaves, peels, and stems were 77.67%, 68.12%, and 48.50%, respectively. The ABTS scavenging activities were similar to the DPPH scavenging activities. The scavenging activity increased with increasing concentration. The production of nitrogen monoxide was examined at 50, 100, and 200 μg/mL which had no toxicity to macrophages (RAW 264.7 cells). The extract treated group showed lower nitrogen monoxide contents than those of the LPS stimulated control group. Conclusion: Persimmon peels, stems and leaves which are discarded during processing can be valuable natural anti-oxidant and anti-inflammatory agent.

27종 발효 약재 혼합물의 산화방지 및 유지산화안정성 효과

저자 : 김민아 ( Min-ah Kim ) , 한창희 ( Chang Hee Han ) , 정아영 ( A Young Jeong ) , 김현숙 ( Hyun Sook Kim ) , 김미자 ( Mi-ja Kim )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 342-349 (8 pages)

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Purpose: Seven fermented medicinal herb mixtures were made by fermenting Buckwheat, Solomon's seal, mate, Job's tears, Angelica, Goji berry, and Gastrodia elata Blume in proportions. This study examined the antioxidant activity and oxidative stability of seven fermented medicinal herb mixtures. Methods: The antioxidant capacity of an 80% ethanol extract of the seven fermented medicinal herb mixtures was determined by the DPPH radical scavenging activity, ABTS cation radical scavenging, FRAP value, ORAC assay, total flavonoid contents (TFC), and total phenolic contents (TPC). The conjugated diene and ρ-anisidine value were used to evaluate the oxidative stability. Results: The DPPH and ABTS radical scavenging activity at 0.25, 0.50, 1.00 mg/mL were 34.1, 57.2, 89.2 and 67.4, 95.7, 98.4%, respectively. The FRAP value was 455.8 μM ascorbic acid equivalent/g extract. The TFC and TPC were 32.4 μM quercetin equivalent/g extract and 40.2 μM tannic acid equivalent/g extract, respectively. Furthermore, the total phenolics showed positive correlations with the DPPH radical scavenging activity, ABTS cation radical scavenging, FRAP value, and ORAC assay (p<0.01). In addition, the amounts of conjugated diene and the ρ-anisidine value produced by lipid oxidation in the bulk oil system were reduced significantly compared to the control oil (p<0.05). Conclusion: These results suggest that the ethanol extract of seven fermented medicinal herb mixtures has excellent antioxidative activity and oxidative stability in bulk oil and can be used as natural antioxidants.

3보라색, 갈색, 아이보리색 파프리카의 카로티노이드 조성 및 항산화, 항당뇨 활성 평가

저자 : 김지선 ( Ji-sun Kim ) , 박종태 ( Jong-tae Park ) , 김선아 ( Suna Kim )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 350-357 (8 pages)

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Purpose: This study examined the carotenoid contents, and measured the antioxidant and anti-diabetic effects of violet, brown, and ivory colored paprika (Capsicum annuum L.). Methods: Two 2 types of purple paprika (Coletti and Marvras variety), ivory paprika (Bianca variety), and brown paprika (Brownie variety) were collected and compared with a red paprika (Scirocco variety). For carotenoids analysis, the paprika was extracted with an accelerated solvent extractor and each extract was saponified and analyzed by UPLC. The antioxidant effect was analyzed by DPPH and ABTS radical scavenging activities, and the anti-diabetic effect was evaluated by the α-glucosidase inhibitory activity. Results: Brown paprika has the highest total carotenoids content (39.85±4.38 mg/100 g dw). In purple paprika, the Coletti variety showed a higher carotenoid content and DPPH and ABTS radical activities than the Marvras variety. The α-glucosidase inhibitory activities of all paprika were higher than acarbose as a positive control. Ivory paprika showed high antioxidant activity and an anti-diabetic effect. Conclusion: Until now, red, orange, yellow, and green paprika are generally eaten all over the world. This study showed the potential value of various colored paprika, such as purple, brown, and ivory paprika. The unique and diverse colored paprika could be applied as a food ingredient and functional food material.

4씀바귀와 갈근의 추출성분 및 타액분비효과 비교

저자 : 정나희 ( Na-hee Jung ) , 장진희 ( Jin-hee Chang ) , 홍주연 ( Joo-yeon Hong ) , 권동건 ( Dong-keon Kweon ) , 한정아 ( Jung-ah Han )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 358-365 (8 pages)

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Purpose: Ultra performance Liquid Chromatography (UPLC) was employed with different extraction conditions to determine the optimal extract conditions of Ixeridium dentatum (SS) and Pueraria lobata Ohwi (GG) for promoting saliva secretion. Methods: Different extraction conditions with different solvents (water or ethanol), temperature (50 or 70°C), and time (30 min, 1 hr) were used. The color of the extracts and UPLC results were compared. In addition, salivation extent in response to samples obtained at the optimum extraction condition was compared. Results: Evaluation of color properties revealed that SS pigment was better when extracted by ethanol than water, and by higher temperature and for a longer time. For the SS extract, cyranoside, was the representative component, while puerarin and daidzin were the active ingredients for GG. Conclusion: For SS, the best extraction condition was 30 min at 70°C, whereas for GG the condition was 3 hr at 70°C. The GG extract led to about 32% greater stimulation of salivation than distilled water and 10% more than SS extract.

5시판 국산밀가루의 품질특성과 건면 제조적성

저자 : 문유진 ( Yujin Moon ) , 전수정 ( Soojeong Jeon ) , 홍예은 ( Ye Eun Hong ) , 쟈오위샤 ( Yuxia Zhao ) , 김경훈 ( Kyeong Hoon Kim ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 366-374 (9 pages)

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Purpose: This study assessed the quality of commercial Korean domestic wheat flours and their dry noodle-making performance. Methods: Six commercial Korean domestic wheat flours produced from different millers and a commercial all-purpose flour as a control were analyzed for moisture, ash and protein contents, solvent retention capacity (SRC), mixograph, and noodle making performance of dry noodles. Results: The moisture content of the commercial Korean domestic wheat flours varied according to the millers. The ash content of them was significantly higher than that of commercial all-purpose flour. The SRC results showed all Korean domestic flours had much lower lactic acid SRC values and gluten performance index (GPI) than the control. Mixograph data showed that one of the commercial Korean domestic flours (flour D) showed a very narrow bandwidth due to the higher damaged starch and arabinoxylan contribution based on high sodium carbonate and sucrose SRC values. Dry noodles made with commercial Korean domestic wheat flours produced significantly higher turbidity of cooked water and weight gain of cooked noodle than that with the control flour. In addition, the texture of cooked noodles made with commercial Korean domestic wheat flours was less viscoelastic, as illustrated by the less springiness, cohesiveness, gumminess and chewiness, compared to the control. Conclusion: Overall, the dry noodle-making performance of commercial Korean domestic wheat flours was inferior to that of commercial all-purpose flour due to the higher ash content and lower GPI. Lowering milling extraction and application of enzymes for reducing water absorption capacity of flour might improve the dry noodle-making performance.

6글루텐 프리 쌀 생면의 제조 및 품질특성

저자 : 김지명 ( Ji Myoung Kim ) , 노준희 ( Junhee No ) , 신말식 ( Malshick Shin )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 375-383 (9 pages)

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Purpose: East Asian people including Korea have preferred wheat noodles, white salted noodles and yellow alkaline noodles since ancient times. In this study, gluten-free white salted rice noodles like wheat noodles was prepared. Methods: The rice flour mixture was composed of newly developed rice flour, transglutaminase (TGase) and salt (80:0.1:1.6). Soy protein isolate (SPI, 0, 2, 4 g), propylene glycol alginate (PGA, 0, 0.2, 0.4 g) and adding water (56.7, 59.2 and 61.7 mL) were added at different levels and various rice noodles were prepared. The color values, cooking properties of raw rice noodle, textural properties, and sensory evaluation were investigated. Results: White salted rice noodles with 2 g of SPI and 0.4 g of PGA regardless of the adding water, showed lower cooking loss and adhesiveness and higher hardness, springiness, chewiness, and resilience. They had also higher scores of overall eating quality in the preference test. Conclusion: Gluten-free white salted rice noodles should be developed using the newly developed non-waxy rice flour with TGase, PGA and SPI.

7유아용 쌀죽의 양파추출액 적정 첨가 비율 모색을 위한 품질 연구

저자 : 이나래 ( Narae Lee ) , 신한나 ( Hanna Shin ) , 현지은 ( Jieun Hyun ) , 김정리 ( Jeonglee Kim ) , 박보석 ( Bosuk Park ) , 장혜자 ( Hyeja Chang )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 384-393 (10 pages)

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Purpose: Onion has been widely used in meal preparation as an ingredient playing a role of antioxidant functional material as well as sweetness enhancer. This study aimed to examine the effects of onion extract on sensorial, chemical, rheological, microbial and anti-oxidative capacity of rice porridge during storage days. Methods: Quality changes of rice porridge samples with 0%, 3%, and 5% onion extract were compared in terms of the four dimensions. Results: Onion extracts influenced pH levels of the rice porridge. The values of pH of samples ranged 5.81 to 6.06, showing a tendency that increasing 0.1 to 0.2 pH by adding onion extract (p<0.05), but no showing of consistent tendency of pH change patterns by the levels of onion flesh and the levels of onion peel. Salinity and viscosity of samples did not show statistically difference according to the onion extract concentration and types. In terms of color, only b value showed statistically significant difference, indicating increase of the value with increase of onion peel concentration. Microbiological quality of all samples of PCA, coliforms, E. coli, Salmonella, Bacillus cereus, and Staphylococcus aureus was safe for 21 days, except on the 21th day of the 5% onion flesh group and the 5% onion peel group. Antioxidant effects of samples decreased with storage days and the samples mixed with onion peel and flesh showed higher antioxidant effects rather than the only onion flesh and the only peel group, but no showing significant differences. In sensory evaluation, overall satisfaction and taste of the 3% and 5% onion extract groups indicated higher scores than no addition group of onion extract (p<0.05). Conclusion: Addition of 3% onion extract mixed with onion peel and flesh is recommended as the proper rate for the best quality of infant rice porridge and the product could be safe on microbial quality for 21days in cold chain distribution.

8경북 일부지역 취약계층 아동의 성별과 학년에 따른 채소섭취에 대한 인식과 기호도에 관한 연구

저자 : 최원희 ( Won-hui Choe ) , 류은순 ( Eun-soon Lyu ) , 이경아 ( Kyung-a Lee )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 394-403 (10 pages)

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Purpose: The purpose of this study was to provide basic data for nutritional education for alienated children's desirable vegetable intake by analyzing their vegetable awareness, intake experience and preference according to gender and grade. Methods: Surveys were administered from February 27 to 28, 2017. The children of a community child center in the Gyeongsan-si were surveyed, and 112 out of 120 surveys were analyzed by SPSS (ver. 18.0). Results: The results showed that 81.2% of children have unbalanced eating habits, and 46.7% of children with unbalanced eating habits do not eat vegetables. The reasons for the unbalanced eating were 'bad taste (48.5%)', and 'bad texture (29.3%)'. The awareness score of 35 kinds of vegetables were 29.00/35, with no gender difference. Lower graders (26.77) showed a significantly (p<0.001) lower score than higher graders (30.74). Among the 35 kinds of vegetables, curled mallow (19.6%) and, stringy stonecrop (29.5%) were rarely heard of. The experience score of 35 kinds of vegetables were 27.72/35, with no gender difference. Lower graders (25.33) showed significantly (p<0.001) lower score than higher graders (29.53). Among the 35 kinds of vegetables, curled mallow (15.2%) and, stringy stonecrop (24.1%) were rarely eaten before. The survey result on the preference for 35 kinds of vegetables revealed sweet potato, cucumber, and bean sprout to be highly preferred and green pepper, paprika, bellflower root, and eggplant to be rarely preferred. Among the 35 kind of vegetables, stringy stonecrop was significantly (p<0.05) more preferred by girls than boys, and water dropwort, Chinese chive, stem of garlic and winter mushroom were significantly (p<0.05) more preferred by higher graders. Awareness showed a significantly positive correlation (p<0.01) with the experience of vegetables, but not with preference. A significant correlation (p<0.05) was observed between experience and preference of vegetables. Conclusion: The results indicate that alienated children are more likely to have unbalanced eating habits, particularly vegetables. The preference of vegetables was affected more by the intake experience, not awareness. To increase the vegetable preference and consumption, it is important to provide disliked and unexperienced vegetables to families and schools, with further nutrition education.

9어린이급식관리지원센터 교육지원의 실효성과 인식도에 대한 평가: 서울지역 일부 어린이집과 유치원 부모를 대상으로

저자 : 주세영 ( Se-young Ju ) , 홍완수 ( Wan-soo Hong )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 404-412 (9 pages)

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Purpose: This study was conducted to assess the effectiveness and perception regarding education by center for child-care foodservice management. Methods: This study was conducted using a primary survey of parents of child-care facilities and kindergarten students in Seoul. A total of 427 of 600 questionnaires were analyzed. Results: Assessment of children's behavior after education of sanitation/nutrition revealed decreased snacking according the age of children, as well as decreased plate waste and improved overall dietary habit. After receiving support from a foodservice management center, parents who had kindergarten children or children aged ≤3 and 7 years old had positive perceptions for 'overall service quality', 'menu satisfaction', 'educational newsletter'. Moreover, the parents believed hand washing, teeth brushing, awareness of junk foods, and dining etiquette were required educational contents for their children. Conclusion: The results of this study indicate that it is necessary to develop a sustainable dietary education program for children with participation from their parents.

10영양지수를 이용한 제천 지역 미취학 아동의 식생활 행동 평가

저자 : 민성희 ( Sung Hee Min )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 34권 4호 발행 연도 : 2018 페이지 : pp. 413-423 (11 pages)

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Purpose: This study investigated the food behavior and nutritional status of children using the nutrition quotient (NQ) for preschoolers. Methods: The subjects for this study were 462 parents of preschooler. The questionnaire was composed of general characteristics, eating behavior, and the NQ questions. The NQ consisted of 14 food behavior checklist items, and all items were grouped into three factors: balance, moderation, and environment. Results: The average NQ score of the subjects was 58.52, which was a medium low grade. The mean scores for balance and environment factors were medium low grade, whereas the mean score for moderation was medium high grade. The NQ scores and three factors between boys and girls were not significantly different, whereas balance and moderation factor scores were significantly different in the age groups. The NQ scores showed a significant differences between mothers' education. Conclusion: According to the results of the evaluation by NQ, the subjects need proper guide and management to control their eating behavior. Parents and teachers who control children's eating need proper nutrition education.

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발행기관 최신논문
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