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한국식품조리과학회> 한국식품조리과학회지

한국식품조리과학회지 update

Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)

  • : 한국식품조리과학회
  • : 농학분야  >  식물
  • : KCI등재
  • :
  • : 연속간행물
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 한국조리과학회지(~2006) → 한국식품조리과학회지(2007~)

수록정보
37권4호(2021) |수록논문 수 : 12
간행물 제목
38권3호(2022년 06월) 수록논문
최근 권호 논문
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KCI등재

저자 : 강유리 ( Yuri Kang ) , 이서경 ( Seogyeong Lee ) , 김현정 ( Hyun Jung Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 3호 발행 연도 : 2022 페이지 : pp. 139-145 (7 pages)

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Purpose: This study evaluates the antioxidant activities of natural pigment extracted from Jeju red beet under different extraction conditions. Methods: Betacyanin and total phenolic contents of red beet pigment extracted with varying concentrations of beet powder (2.5, 3.75, 5.0%), extraction temperature (30, 40, 50℃), and extraction time (6, 9, 12 hr) were analyzed. Additionally, in vitro antioxidant activities were measured, including DPPH free radical scavenging activity, ABTS+ radical scavenging activity, hydrogen peroxide scavenging activity, and the reducing power of the extracted pigment. Results: After extraction, the red beet pigment contained 0.51-4.12 mg/g betacyanin and 29.87-32.82 mg GAE/g total phenolics. The highest betacyanin content was obtained when extracted with the beet powder concentration of 2.5% to water at 30℃ for 6 hr. The DPPH and ABTS+ radical scavenging activities of the extract revealed proportionally higher antioxidant activities with higher total phenolic contents. Conclusion: These results indicate that red beet extract can be used in the food industry as a natural food colorant having antioxidative activity.

KCI등재

저자 : 심재언 ( Zen Shim ) , 이대희 ( Dae-hee Lee ) , 이상미 ( Sang Mi Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 3호 발행 연도 : 2022 페이지 : pp. 146-152 (7 pages)

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Purpose: This study identifies and compares the volatile compounds in Welsh onion juice and Welsh onion concentrates using reverse osmosis. Methods: Volatile compounds in Welsh onion juice and Welsh onion concentrates were analyzed using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Results: In total, 30 and 31 of volatile compounds were found in Welsh onion juice and Wwelsh onion concentrates by reverse osmosis, respectively. These include alcohols, aldehydes, esters, furans, acids, hydrocarbons, and sulfur-containing compounds. Of these, the sulfur-containing compounds, which are characteristic flavor compounds in raw Welsh onions, were predominant in Welsh onion juice and Welsh onion concentrates. In particular, the contents of some sulfur compounds, such as dimethyl disulfide, (Z)-propenyl methyl disulfide, (E)-Propenyl methyl disulfide, dimethyl trisulfide, (Z)-propenyl propyl disulfide, (E)-propenyl propyl disulfide, methyl propyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, and 3,5-diethyl-1,2,4-trithiolane, were higher in Welsh onion concentrates than in Welsh onion juice. Conclusion: These results indicate that sulfur-containing compounds are the major contributors to the unique flavor characteristic of Welsh onion concentrates.

KCI등재

저자 : 서정희 ( Jeonghee Surh )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 3호 발행 연도 : 2022 페이지 : pp. 153-159 (7 pages)

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Purpose: This study investigated the quality characteristics of Gangwon traditional soy sauce fermented at different times to establish a standardized quality index for sales and distribution. Methods: Six traditional soy sauces fermented for 3 to 87 months were collected from a local supplier, and two commercial soy sauces were used as controls. All the sauces were analyzed for physicochemical properties. Results: With increased fermentation time, the salinity and the contents of soluble solids, crude ash, crude protein, crude fat, and sodium in soy sauce were significantly increased (p<0.01), which was attributed to the concentration effect that ensued by moisture loss. Conversely, the carbohydrate contents were significantly decreased (p<0.001), and inversely (ρ = -0.840) correlated with titratable acidity. This indicates the enzymatic breakdown of carbohydrates into organic acids by the microorganisms present in the soy sauce. Free amino acids and amino nitrogen of the traditional soy sauces also increased (p<0.001) with fermentation time, but were significantly (p<0.001) lower than those of the commercial samples. However, the apparent color and the proportion of acidic amino acids that provide flavor were comparable to the commercial soy sauces. Conclusion: When ready for sales, traditional soy sauce has a different chemical composition from commercial soy sauce, except for the quality index associated with sensory attributes. These results provide practical information for setting standardized quality indices and determining optimal fermentation times for the sale of traditional soy sauce.

KCI등재

저자 : 백나연 ( Nayeon Baek ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 3호 발행 연도 : 2022 페이지 : pp. 160-169 (10 pages)

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Purpose: The present study compared the dry noodle-making performance of US soft wheat flours with different gluten strength. Methods: Three flours (weak, medium, and strong gluten strength - W, M, and S, respectively) milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour (control) were analyzed for their physicochemical properties including pasting property, SDS sedimentation volume, solvent retention capacity (SRC), and dry noodle-making performance. Results: The three soft wheat flours were significantly different in SDS sedimentation volume, lactic acid SRC, and gluten performance index, whereas the all-purpose flour had similar SDS sedimentation value and lactic acid SRC to S flour, and gluten performance index similar to the M flour. The peak viscosity of pasting, final viscosity, and peak time of the all-purpose flour were within the range of soft flours. The resistance (R) and extensibility (E) of the fresh noodles were in the order of W

KCI등재

저자 : 김도희 ( Do Hee Kim ) , 서정민 ( Jeong Min Seo ) , 강명화 ( Myung Hwa Kang )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 3호 발행 연도 : 2022 페이지 : pp. 170-177 (8 pages)

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Purpose: This study was undertaken to establish an optimal drying method by examining the antioxidant activity of white and purple Jerusalem artichokes, dried by different methods, and extracted with 80% ethanol. Methods: The antioxidant components of each extract were measured for total phenolic acid and total flavonoid content. The electron donating activity, SOD-liked activity, ABTS radical scavenging activity and reducing power were measured to determine the antioxidant activity of each extract. Results: Total phenolic acid and flavonoid contents were significantly higher in the hot air-dried extract of purple Jerusalem artichoke. The electron donating ability was highest in freeze-dried purple Jerusalem artichokes, whereas the white freeze-dried and purple hot-air dried artichokes showed the same level of activity. The SOD-liked activity was not statistically significant. ABTS radical scavenging ability was determined to be the highest in purple hot air-dried Jerusalem artichoke, but the reducing power was statistically not significant. Taken together, our results show that excluding the electron donating ability, the total phenolic acid content, flavonoid content, and ABTS were highest in the hot air-dried purple Jerusalem artichoke extract. Conclusion: Further to a previous study which reported a high content of anthocyanin in purple Jerusalem artichoke, the results of this study indicate the possibility of developing the hot air-dried purple Jerusalem artichoke as a material with high antioxidant activity.

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저자 : 박희전 ( Hee-jeon Park ) , 정소희 ( So-hee Jeong ) , 송지영 ( Ji-young Song )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 3호 발행 연도 : 2022 페이지 : pp. 178-185 (8 pages)

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Purpose: This study investigated the effect of annealing on the physical and emulsifying properties of octenyl succinate (OSA)-modified starches(3% OSA, pH 8.5, 6h). Methods: The physical, pasting properties, oil absorption capacity, thermal properties, crystallinity and emulsifying stability of OSA starch prepared after annealing from nonwaxy rice starch, called AnOSA, were analyzed. Results: Annealing treatment increased the water holding capacity, pasting temperature and pasting peak viscosity, but decreased the swelling power and solubility of OSA starch. The onset temperature(To) and peak temperature(Tp) of the AnOSA starches by differential scanning calorimetry (DSC) were increased, but the temperature range decreased due to annealing. The characteristics of native starch and OSA starches by X-ray diffractometry were not altered by annealing. The creaming index of emulsions with AnOSA starches was 0% after 21 days. Conclusion: The OSA starch prepared after annealing of nonwaxy rice starch can be utilized as a modified starch and emulsifier.

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저자 : 민성희 ( Sung Hee Min ) , 이민준 ( Min June Lee ) , 채선희 ( Sun Hee Chae ) , 백선영 ( Seon Yeong Baek ) , 서민국 ( Min Guk Seo ) , 김태은 ( Tae Eun Kim ) , 함선옥 ( Sunny Ham )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 3호 발행 연도 : 2022 페이지 : pp. 186-197 (12 pages)

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Purpose: The purpose of this study was to develop and evaluate the field applicability of school food services emergency meal menus during COVID-19 pandemic, intending to offer nutritious meals to students. Methods: Field visits were made to schools to investigate food service during the COVID-19 pandemic in August 2020. The homepages of various schools and the New Enterprise Incentive Scheme (NEIS) program were searched for the appropriate menus for the pandemic situation from May 27th to July 31st, 2020. Menus were developed for different grade schools, considering cooking convenience, nutrition, and menu preferences. The menus were nutritionally evaluated using the NEIS program and the field applicability was reviewed through focus group interviews. Results: The field visits revealed that quick decision-making reflecting the pandemic situation and suitable guidance by the school were the most essential requirements. Simple menu plans, precise guidelines, and diverse menus were also needed for nutritional satisfaction and minimization of the cooking/serving time. Thus, we established a new term, 'emergency meal', which substituted 'convenience meal'. Providing the emergency meal menus could lower the infection risk through minimized mask-off time, dispersed serving time, and ensuring time for disinfection with minimized cooking/serving time. The menus categorized separately by school grades included rice balls, fried rice, bibimbap, rice with topping, and noodles. A two-week emergency meal plan was devised based on the school grade. Total calories, nutrient content, and food allergy information for the menus were provided. The feasibility of the suggested menus for the school food service was positively confirmed by the focus group interviews. Conclusion: The emergency meal developed in this study contributed to student mealtime minimization, effective school food production, and ensured time for disinfection under the circumstances imposed by the COVID-19 pandemic while simultaneously meeting the nutritional requirements and preferences of growing children and adolescents.

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KCI등재

저자 : 이인철 ( In Cheol Lee ) , 윤혜현 ( Hye Hyun Yoon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 253-261 (9 pages)

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Purpose: This study examines the quality characteristics and consumer acceptance of fresh pasta made with various proportions of black rice powder. Methods: Fresh pasta noodle samples were prepared with varying supplements of black rice powder added to fresh pasta, ranging from CON (0%), BP5 (5%), BP10 (10%), BP20 (20%), and BP50 (50%). Moisture content, color, weight, moisture absorption rate, and texture, as well as sensory evaluations (attribute difference and acceptance test) were measured. Results: Highest values were obtained for weight, moisture absorption rate, and moisture content in the BP50 samples of raw and cooked pasta noodles. Lightness (L) of both raw and cooked pasta noodle samples decreased with increasing amount of black rice powder, whereas both redness (a) and yellowness (b) were observed to decrease. The hardness, cohesiveness, gumminess and chewiness of raw pasta noodles showed an increasing tendency with black rice powder supplementation. Contrarily, the hardness, springiness, cohesiveness, gumminess and chewiness of cooked pasta noodles tended to decrease with increasing amounts of black rice powder. Sensory attribute differences assessed the darkness, black rice odor, black rice flavor, sweetness, adhesiveness, residue after swallowing, savory taste, and bitter taste. All factors showed an increasing pattern with higher supplementation of black rice powder in fresh pasta noodles. An acceptance test by 40 consumers determined that the BP20 noodles showed significantly highest scores for color, texture, taste and overall acceptance. Conclusion: This study indicates that due to their unique flavor, manufacturing fresh pasta noodles with suitable supplementation of black rice powder positively impacts the textural properties and sensory evaluation of raw pasta noodles.

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저자 : 이지예 ( Jiyea Lee ) , 서정희 ( Jeonghee Surh )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 262-272 (11 pages)

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Purpose: This study investigated whether bee pollen could enhance antioxidant activity and oxidation stability in wheat flour-puff yeot-gangjeong. Methods: Yeot-gangjeong was prepared by replacing wheat flour-puff with 0-10% bee pollen and its antioxidant activity and sensory attributes were evaluated. Also, primary and secondary lipid oxidation products were periodically monitored during storage at 37℃ for 17 days. Results: With the addition of bee pollen, the total reducing capacity (TRC) and DPPH radical scavenging activity of the yeot-gangjeong increased significantly (p<0.001), reaching more than 110% levels relative to that of control yeot-gangjeong. An increase in the TRC of yeot-gangjeong due to a 1% replacement with bee pollen was 77-131 μg/g as gallic acid equivalent, which turned out to be higher than the theoretically calculated value of 54 μg/g. This was presumably due to the reducing substances produced via the Maillard reaction and caramelization occurring during heat processing. After a longer period of storage, hydroperoxides content was significantly (p<0.01) lower for yeot-gangjeong with bee pollen, compared to the control yeot-gangjeong. This could be related to the fact that antioxidant activity was much higher when bee pollen was extracted with ethanol rather than water or n-hexane (p<0.001). Based on the polar paradox theory, antioxidants in the ethanol extract might have been placed at the oil/water interface where lipid oxidation occurred, thereby scavenging lipid peroxyl radicals. The sensory evaluation revealed that there were no significant differences in the overall acceptability and preference for each attribute of yeot-gangjeong. Conclusion: Bee pollen could impart antioxidant activity and oxidation stability to yeot-gangjeong at a level of ≤10% without adverse effects on the sensory preferences and could therefore be utilized as a functional ingredient for the development of traditional desserts.

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저자 : 최해연 ( Hae-yeon Choi ) , 고은성 ( Eun-Seong Go ) , 김진성 ( Jin-seong Kim ) , 우혜은 ( Hye-Eun Woo ) , 최진희 ( Jin-hee Choi ) , 박종대 ( Jong-dae Park ) , 성정민 ( Jung-min Sung )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 273-280 (8 pages)

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Purpose: To improve the shelf life of Tteokbokki Tteok, the quality characteristics of Tteokbokki Tteok prepared with a citric acid solution immersion treatment and lactic acid bacteria-fermented rice flour were investigated according to the storage period. Methods: The quality characteristics of Tteokbokki Tteok were investigated in terms of its moisture, color, pH, texture, and microbial composition. Results: As the storage period increased, the moisture tended to decrease except in the LAC group, and the pH was lowest in the LAC group in all storage periods, and increased until the 6th day of storage and then decreased (p<0.05). For color, the L-value, a-value and b-value decreased during the storage period(p<0.05). The LAC group maintained the L-value until the 6th day of storage, the a-value tended to be lower, and the b-value tended to be higher in all groups(p<0.05). In the texture analysis, the adhesiveness decreased as the hardness and chewiness increased. The total microbial count was lower on the 8th day of the LAC group than on the 2nd day of the CON group, and yeast and mold were not measured until the 6th day of storage. Conclusion: These results suggest that Tteokbokki Tteok with lactic acid bacteria-fermented rice flour is expected to delay the growth of microorganisms, which would have a positive effect on the quality characteristics and improve storage properties.

KCI등재

저자 : 이지예 ( Jiyea Lee ) , 서정희 ( Jeonghee Surh )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 281-288 (8 pages)

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Purpose: This study investigated the role of water in frying oil in relation to the effectiveness of polar antioxidants and subsequent inhibition of oil oxidation. Methods: Soybean oil was added with water extracts from carrot powder (SO CP-dW) or wheat flour (SO WF-dW), or distilled water (SO dW) at 350 ppm and heated at 180℃ for up to 24 hours. Water contents and primary and secondary lipid oxidation product levels were analyzed, and heated soybean oil was used as a control. Results: Following heating, the water contents of the three experimental soybean oil groups decreased significantly (p<0.001) to the level of the control soybean oil. During heating, hydroperoxide contents were not significantly different in the four groups up to 16 hr, but were significantly (p<0.05) lower in SO CP-dW after 24 hr. The water extract from CP was appreciably higher in total reducing capacity and DPPH radical scavenging activity than that of WF. Nevertheless, p-anisidine value increased significantly (p<0.001) in all soybean oil groups with heating time, and no intergroup difference was observed after heating for 24 hr. This was attributed to insufficient water in soybean oils to form enough association colloids into which polar antioxidants might partition. Conclusion: The study suggests that water in frying oil might act as a carrier for polar antioxidants, and thus, importantly retard oil oxidation during deep-frying.

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저자 : 최문희 ( Mun-Hee Choi ) , 김명현 ( Myung-hyun Kim ) , 한영실 ( Young-sil Han )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 289-298 (10 pages)

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Purpose: This study examined the quality characteristics and antioxidant activities of konjac jelly to which premature mandarin peel powder had been added. Methods: The quantities of premature mandarin peel powder added to the konjac jelly were 0 g, 1.5 g, 3 g, 4.5 g, and 6 g. The quality characteristics, sensory evaluation scores, and antioxidant activity of the konjac jelly were measured. Results: The konjac jelly pH decreased (p<0.001) when the levels of premature mandarin peel powder added increased. The sugar content of all the samples of konjac jelly was similar except for the 0 g konjac jelly sample (p<0.05). Color measurements showed that L value and b value increased, but a value decreased as the levels of premature mandarin peel powder added increased (p<0.001). The moisture content tended to decrease (p<0.001) with the addition of the premature mandarin peel powder. On the other hand texture, hardness, chewiness and gumminess showed a tendency to increase (p<0.001). However, springiness (p<0.05) and cohesiveness (p<0.001) decreased with the addition of premature mandarin peel powder. The sensory evaluation showed that konjac jelly containing 3 g of premature mandarin peel powder had the highest rating in all sensory tests. Intensity ratios showed color, premature mandarin peel flavor, bitterness, and intensity increased as the levels of premature mandarin powder were increased (p<0.001). Antioxidant activity results revealed that the konjac jelly containing 6 g premature mandarin peel powder had the highest rating in total polyphenol and flavonoid content (55.22 mg GAE/100 g, 99.26 mg RE/100 g (p<0.001)). Also, DPPH and, ABTS free radical scavenging tended to increase when the premature mandarin peel powder was added. Conclusion: The addition of premature mandarin peel powder improves the quality characteristics and antioxidant activities of konjac jelly and this powder could be used with various other products, too.

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저자 : 오지윤 ( Ji Yun Oh ) , 윤혜현 ( Hye Hyun Yoon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 299-307 (9 pages)

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Purpose: This study examined the quality characteristics of sponge cakes after replacing eggs with aquafaba. Methods: Sponge cake samples were prepared with egg (CON) and by substituting eggs with various levels of aquafaba namely 25% (AF25), 50% (AF50), 75% (AF75), and 100% (AF100). The foaming capacity, foam stability, batter's specific gravity, pH, cake's specific volume and baking loss rate, baking quality, color value, texture analysis, sensory attribute test and consumer acceptance were measured. Results: The foaming capacity decreased with the addition of aquafaba, foam stability was highest in the CON and AF100 (p<0.001). The batter's specific gravity was the highest in AF50, and the lowest in the CON and AF100 (p<0.001). The batter's pH decreased with the addition of aquafaba (p<0.001). The cake's specific volume and volume index decreased (p<0.001) and the baking loss rate increased (p<0.01) as the proportion of aquafaba increased. The symmetry was the highest in AF100 (p<0.001), and the uniformity was the lowest in AF75 (p<0.01). As aquafaba was added, Hunter's L and b values of the crust increased. The hardness was the highest in AF100 and lowest in CON (p<0.001). Sensory attribute test showed that the volume decreased with the addition of aquafaba (p<0.001). Crumbleness, moistness and sticky were highest in AF100 (p<0.01). Overall consumer acceptance was high in CON, AF25, AF50, and AF75 with no significant difference. Conclusion: This study reported the effect of aquafaba on sensory quality properties of sponge cake, and showed the possibility of aquafaba as an egg replacer for vegetarians.

KCI등재

저자 : 우혜은 ( Hye-Eun Woo ) , 최진희 ( Jin-hee Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 308-317 (10 pages)

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Purpose: This study examined the quality characteristics and antioxidant activities of cookies prepared with different concentrations of Glehnia littoralis powder(1.25%, 2.5%, 5%, and 7.5% of flour). Methods: Antioxidant activity was measured based on DPPH-ABTS+ radical scavenging ability, and total polyphenol and flavonoid contents of Glehnia littoralis cookies. To evaluate the quality characteristics of cookies, we measured the such as the bulk density and pH of dough, moisture content, spread factor, loss rate, leavening rate, color values, and hardness, followed by sensory evaluation. Results: Total polyphenol, and flavonoid content and radical scavenging ability significantly increased as the amount of added powder increased(p<0.001). The bulk density, moisture content and leavening rate of cookies decreased compared to the control group, but the changes were not significant. Quality characteristics such as spread factor, loss rate and “L” values significantly decreased with the amount of Glehnia littoralis powder added(p<0.001). According to the amount of Glehnia littoralis powder, pH, “a (-greenness)” and “b” values significantly increased, whereas hardness of the cookies was not significant different. Regarding consumer acceptability, the scores for the control group, and 1.25% and 2.5% Glehnia littoralis powder groups showed no significant differences in terms of overall preference, flavor, and taste. Conclusion: Based on these results, addition of 2.5% Glehnia littoralis powder can increase the value of cookies by increasing preference and quality characteristics. Further, Glehnia littoralis functional food material.

KCI등재

저자 : 오영진주 ( YingJinZhu Wu ) , 김명현 ( Myung-hyun Kim ) , 한영실 ( Young-sil Han )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 318-327 (10 pages)

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Purpose: This study examined the antioxidant activity and the quality characteristics and of Konjac jelly with the addition of Crataegus Pinnatifida Bunge powder. Methods: The Konjac jelly was prepared with different weights of Crataegus Pinnatifida Bunge powder (3 g, 6 g, 9 g, 12 g). The antioxidant activity was estimated by DPPH-ABTS+ assay, and by determining the total polyphenol content of the Crataegus Pinnatifida Bunge powder. To evaluate the quality characteristics, we measured moisture content, pH, sugar content, color, and texture and conducted a sensory property and preference evaluation. Results: With an increase in the quantum of Crataegus Pinnatifida Bunge powder, we observed a significant increase in the total polyphenol content and radical scavenging activity of the Konjac jelly measured using DPPH-ABTS+ (p<0.01). Characteristics of quality such as the sweetness, L value, a value, b value, hardness, chewiness, gumminess, and adhesiveness of the Konjac jelly showed a significant increase with an increase in the proportion of Crataegus Pinnatifida Bunge powder (p<0.01). The results showed that pH and moisture content decreased with the increasing addition of Crataegus Pinnatifida Bunge powder (p<0.01). In the texture analysis, springiness and cohesiveness showed a significant decrease with the increasing quantum of Crataegus Pinnatifida Bunge powder (p<0.01). Conclusion: Crataegus Pinnatifida Bunge powder improved the antioxidant activity and quality characteristics of Konjac jelly and could be used to develop various food items with added benefits.

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저자 : 김정원 ( Jeong-weon Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 328-339 (12 pages)

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Purpose: This study investigated the global cases of sustainable food education in various school levels to get implications for domestic food education in the era of anthropocene. Methods: Current articles were retrieved from e-academic DB by using the keywords of sustainable food education, sustainable diets education etc., and analyzed focused on food education contents and methods of teaching at various school levels. Results: A global paradigm shift to sustainable food education was observed at the child, adolescent as well as college, expert education, and training levels. The food education emphasized sustainable food systems by considering social health, environmental and economic aspects. Understanding knowledge on sustainable food system as well as experiential approach by growing vegetables, cooking for daily life, and waste management are being used for education from elementary students to nutrition experts such as dietitian. Sustainable food education has been introduced a bit in elementary school in Korea since the enactment of Food Education Act in 2009; however, there has been little change in middle school, high school, or college level. Conclusion: Sustainable food education needs to be implemented urgently in the curricula of all Korean school levels, especially in college and graduate school to cultivate experts in sustainable food system.

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저자 : 김혜민 ( Hye Min Kim ) , 심혜진 ( Hye Jin Sim ) , 민성희 ( Sung Hee Min )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 4호 발행 연도 : 2021 페이지 : pp. 340-348 (9 pages)

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Purpose: This study was conducted to examine the perception and behavior of caregivers in elderly welfare centers. Methods: A total of 84 caregivers performing dietary service at elderly welfare facilities answered this survey. The questionnaire focused on the general characteristics, status of meal services, nutritional knowledge, recognition and behavior of the caregivers. Results: Approximately 63.1% of the subjects were aware of lack of dietary therapy informations for the elderly. Dietary education experiences among caregivers affected the caregiver's recognitions and behaviors. Recognition scores for 'awareness of diet for geriatric diseases', 'check nutrition label, ingredients and food additives when purchasing foods', and 'reheat leftover before eating' were higher in the dietary education experienced group. Moreover, the education experienced group's correct answer ratio for nutritional knowledge was higher than that of the unexperienced group. Behavior scores for 'serve various foods', 'exercise elderly to improve appetite', 'serve water enough', 'serve three times meals and snack exactly', 'not to serve greasy foods', 'search diet references for elderly', 'apply nutrition and hygiene knowledge', and 'use sepatate knives and cutting board when cutting meats and vegetables' were higher in the education experienced group. Conclusion: Education experience has a significant impact on the perception and behavior of caregivers. Therefore, it is necessary to educate caregivers at elderly welfare facilities about dietary expertise.

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