간행물

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
수록범위 : 1권1호(1985)~37권4호(2021) |수록논문 수 : 2,809
한국식품조리과학회지
37권4호(2021년 08월) 수록논문
최근 권호 논문
| | | |

KCI등재

1흑미분말을 첨가한 생 파스타면의 품질특성

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

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

다운로드

(기관인증 필요)

초록보기

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.

KCI등재

2화분첨가가 밀엿강정의 항산화 활성과 저장 중 산화안정성에 미치는 영향

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

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

다운로드

(기관인증 필요)

초록보기

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.

KCI등재

3구연산 침지와 유산균 발효 처리 떡볶이 떡의 저장기간에 따른 품질 특성

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)

다운로드

(기관인증 필요)

초록보기

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

4당근분말 및 밀가루 물 추출물 첨가가 콩기름의 가열산화에 미치는 영향

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

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

다운로드

(기관인증 필요)

초록보기

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.

KCI등재

5풋귤껍질 분말을 첨가한 곤약젤리의 품질 및 항산화활성

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)

다운로드

(기관인증 필요)

초록보기

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.

KCI등재

6달걀대체재 Aquafaba를 첨가한 스펀지케이크의 품질특성

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

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

다운로드

(기관인증 필요)

초록보기

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

7방풍나물 분말을 첨가한 쿠키의 항산화활성 및 품질특성

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

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

다운로드

(기관인증 필요)

초록보기

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

8산사 분말을 첨가한 곤약젤리의 항산화 활성 및 품질특성

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)

다운로드

(기관인증 필요)

초록보기

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.

KCI등재

9해외 지속가능한 식생활교육의 학교급별 사례 분석과 방향 탐색

저자 : 김정원 ( Jeong-weon Kim )

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

다운로드

(기관인증 필요)

초록보기

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.

KCI등재

10제천시 노인복지시설 요양보호사의 식생활관리 인식과 행동 조사

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)

다운로드

(기관인증 필요)

초록보기

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.

12
권호별 보기

내가 찾은 최근 검색어

최근 열람 자료

맞춤 논문

보관함

내 보관함
공유한 보관함

1:1문의

닫기