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한국식품조리과학회지 update

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

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

수록정보
수록범위 : 1권1호(1985)~37권3호(2021) |수록논문 수 : 2,797
한국식품조리과학회지
37권3호(2021년 06월) 수록논문
최근 권호 논문
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KCI등재

1디카페인 공정과 로스팅 정도에 따른 콜롬비아 커피의 정량적 묘사분석

저자 : 소은정 ( Eun Jeong So ) , 이진욱 ( Jin Wook Lee ) , 윤혜현 ( Hye Hyun Yoon )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 3호 발행 연도 : 2021 페이지 : pp. 183-191 (9 pages)

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Purpose: This study investigated the sensory characteristics of Colombian coffee, by comparing the different decaffeination processes and roasting conditions. Methods: Colombia green bean samples were subjected to three different processes, washed(regular), Swiss Water Process(decaffeinated), Supercritical CO2(decaffeinated), and three roasting conditions. The sensory characteristics were subsequently measured by applying the QDA. PCA and PLSR were further analyzed according to results obtained in the QDA. Results: Totally, 19 descriptors were derived from the QDA results. In most cases, there were no significant differences when considering the characteristics obtained with the same roasting condition for regular coffee and decaffeinated coffee. Two components were identified from PCA. Positive(+) PC1 was obtained for sourness, fruits flavor, floral aroma, fermentation aroma, etc., and also included CSL and CCL. Negative(-) PC1 included astringency, bitterness, chocolate flavor, earthy flavor, etc., as well as CSD and CCD. The correlation between sensory characteristics and customer acceptance was examined by applying PLSR. The result showed that CSD, CCD which dark roasted samples demonstrated the most proximate results for the preference characteristics. Conclusion: Results of this study implicate two significant factors: the comparison of regular coffee and decaffeinated coffee, and development of descriptors in decaffeinated coffee through QDA. This study also indicates that decaffeinated coffee is an alternative for consumers who like coffee but want to reduce caffeine consumption.

KCI등재

2식물성 대체 우유로 제조한 바닐라 소스의 품질특성

저자 : 방현지 ( Hyun Ji Bang ) , 윤혜현 ( Hye Hyun Yoon )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 3호 발행 연도 : 2021 페이지 : pp. 192-201 (10 pages)

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Purpose: This study examined the quality characteristics of vanilla sauce made with various plant-based milk products. Methods: Vanilla sauces were prepared by replacing 100% of milk with almond milk(ALV), oat milk(OAV), soymilk(SOV), and coconut milk(COV). The pH value, sugar content, color value, line-spread distance, moisture content, attribute difference, and consumer acceptance of vanilla sauce made with various plant-based milk were measured. Results: The pH of vanilla sauces was the highest in ALV and lowest in COV(p<0.001). SOV had the highest sugar contents and ALV had the lowest(p<0.001). CON showed the highest L value(p<0.001), and the lowest a value(p<0.001), while SOV showed the opposite tendency. The b value was the highest in OAV, and the lowest in ALV(p<0.001). The moisture content was the highest in ALV, and the lowest in SOV and COV(p<0.001). OAV showed significantly longer line-spread distance than the others(p<0.001). According to the attribute differences of the vanilla sauces, SOV had the darkest color(p<0.001). In addition, yellowness was the highest in OAV(p<0.01), and SOV was significantly thicker than the others(p<0.001). The bean odor(p<0.001) and flavor(p<0.001) scored highly in SOV, and the nut odor(p<0.001) and flavor(p<0.001) were high in ALV. COV showed the strongest coconut odor(p<0.001) and flavor(p<0.001). The eggy odor(p<0.01) and flavor(p<0.05) were the lowest in COV. SOV had the highest thickness(p<0.001). The consumer acceptance test results of the vanilla sauces indicated that CON and COV had significantly higher appearance and odor acceptance than the others. Furthermore, CON showed the highest acceptance of taste(p<0.001), texture(p<0.01), and overall acceptance(p<0.001). Conclusion: The result showed the possibility of using plant-based milk in making vanilla sauce. In addition, there were differences between each vanilla sauce made with various plant-based milk products.

KCI등재

3다양한 식용유로 제조한 물속 기름 에멀션의 자동산화 안정성 평가

저자 : 최동진 ( Dongjin Choi ) , 임지원 ( Jiwon Im ) , 최은옥 ( Eunok Choe )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 3호 발행 연도 : 2021 페이지 : pp. 202-209 (8 pages)

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Purpose: This study was conducted to assess the autoxidative stability of oil-in-water (O/W) emulsions (4:6, w/w) of various edible oils manufactured by different processing methods. Methods: Emulsions consisted of commercially available edible oils (40 g) and citrate buffer (pH 4.0, 60 g) with addition of xanthan gum (0.35 g) and egg yolk lecithin (35 mg), and were stored in the dark at 40°C. The edible oils included refined olive oil (ROO), extra virgin olive oil without refining (EVOO), refined, bleached, and deodorized soybean oil (RBDSO), cold pressed oil of unroasted sesame seeds (URSO), roasted sesame oil (RSO), and RBD canola oil (RBDCO). Lipid oxidation of the emulsions was spectrophotometrically evaluated based on the hydroperoxide contents and p-anisidine values (PAV). Total contents of polyphenols in the emulsions were determined by spectrophotometry. Results: The hydroperoxide content and PAV increased with storage time due to lipid oxidation. The emulsion with URSO, ROO or EVOO showed higher hydroperoxide contents than the emulsion with RBDSO or RBDCO during storage mainly due to higher initial values. However, the oxidation rate was lower in the emulsion with EVOO or RSO compared to ROO and URSO, respectively. The emulsion with RBDCO or RBDSO which was fully-refined oil showed higher oxidation rates than those with olive or sesame oils. This suggests higher oxidative stability of the emulsion with olive or sesame oils despite their higher initial value of lipid oxidation, possibly due to the higher quantities of polyphenol compounds and their stability in these oils. The Maillard reaction products could be additional contributors to the oxidative stability of the RSO emulsion. Conclusion: The results suggested that the variation in autoxidative stability of O/W emulsions with different oils could be attributed to more hydrophilic polyphenol compounds rather than hydrophobic tocopherols. Thus, EVOO or RSO could be a good choice of edible oil for the preparation of an O/W emulsion with high lipid oxidative stability.

KCI등재

4난소화성 말토덱스트린을 첨가한 쌀가루 머핀의 품질특성

저자 : 최혜진 ( Hea Jin Choi ) , 윤혜현 ( Hye Hyun Yoon )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 3호 발행 연도 : 2021 페이지 : pp. 210-219 (10 pages)

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Purpose: This study examined the quality characteristics and consumer acceptance of rice muffins added with nondigestible maltodextrin. Methods: Instead of butter, nondigestible maltodextrin (NDM) of 0%(CON), 15%(NDM15), 25%(NDM25), 35%(NDM35), and 55%(NDM55) were added to prepare the rice muffin samples. The moisture content, specific volume, baking loss rate, Hunter's color values, textural properties, and acceptance and sensory attribute difference were measured. Results: The moisture content of the rice muffin was the highest in NDM55 (p<0.05), whereas the weight (p<0.001), volume (p<0.05), and height (p<0.05) were lowest. The specific volume (p<0.01), and baking loss (p<0.001) of the rice muffin samples tended to increase with the addition of NDM. The lightness(L) of the crust and crumb were lowest in NDM55 (p<0.001), while the redness(a) and yellowness(b) increased (p<0.001). The hardness (p<0.001), springiness (p<0.01), chewiness (p<0.001), cohesiveness (p<0.001), and gumminess (p<0.001) tended to increased with the addition of NDM. The sensory attribute difference test revealed the lowest butter and savory odor in NDM55 (p<0.01), whereas the sweet odor, sweet taste were highest (p<0.001). The after-taste, residue, powdery and oily were highest in NDM55 (p<0.001). The acceptance test showed that CON, NDM15, and NDM25 had the highest scores in appearance (p<0.001), texture (p<0.001), and overall acceptance (p<0.001). Conclusion: This study examined the impacts of nondigestible maltodextrin on the quality properties of rice muffins. Nondigestible maltodextrin, can improve the quality of gluten-free muffins as well as high consumer acceptance.

KCI등재

5두유 첨가량에 따른 Soy Cottage Cheese의 품질특성

저자 : 박미주 ( Mi Ju Park ) , 윤혜현 ( Hye Hyun Yoon )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 3호 발행 연도 : 2021 페이지 : pp. 220-228 (9 pages)

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Purpose: This study was undertaken to provide basic data for the possibility of developing vegetarian cheese with soy milk, and to determine the quality characteristics of cottage cheese made from soy milk. Methods: Varying concentrations of soy milk(0, 20, 30, 50, 70, and 100%) were used for preparing the cottage cheese samples; the resultant products were designated as CON, SMC20, SMC30, SMC50, SMC70, and SMC100, respectively. Moisture content, pH, salinity, yield, Hunter's color values, texture profile, sensory attribute differences, and consumer acceptance of soy cottage cheese were subsequently evaluated. Results: As soy milk(p<0.001) replacement increased, salinity decreased while pH, moisture content, and yield increased. Also, as soy milk(p<0.001) replacement increased, the L-value and a-value decreased, whereas b-value increased. As the result of TPA, CON(p<0.001) was the highest. Based on the sensory attribute difference test, gloss and particle uniformity were highest in CON(p<0.001), while darkness(p<0.001) and particle size(p<0.01) were highest in SMC100. With increased soy milk replacement, beany odor and grass odor increased(p<0.001), whereas butter odor(p<0.001), cheese odor(p<0.001), and sour odor(p<0.01) decreased. Grass odor was highest in SMC100(p<0.001), while CON, SMC20, SCM30, SMC50 had no significant difference between the samples. Cheese flavor was highest in CON, and beany flavor was highest in SMC100(p<0.001). Nutty flavor had no significant difference between the samples. Salty taste(p<0.01) and acidity taste(p<0.05) were highest in CON. Bitter taste and Umami did not differ between the samples. Adhesiveness decreased as soy milk replacement increased. The oily mouthfeel was highest in CON(p<0.001), while hardness and chewiness had no significant difference among samples. CON(p<0.001) showed highest consumer acceptance. Only odor showed no difference between the samples. Conclusion: Results of this study confirm the possibility of producing soy milk cheese. Samples obtained from 20% soy milk(SMC20) were determined to produce the most acceptable product.

KCI등재

6국내외산 통밀가루의 품질 특성 및 통밀쿠키 제조 적성 비교

저자 : 샤톈이 ( Tianyi Xia ) , 문유진 ( Yujin Moon ) , 백나연 ( Nayeon Baek ) , 조혜진 ( Hyejin Cho ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 3호 발행 연도 : 2021 페이지 : pp. 229-237 (9 pages)

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Purpose: The study aimed to identify the useful indicators for the quality characteristics of whole wheat flour to predict the quality of cookies formulated with whole wheat flour. Methods: Two groups of whole wheat flours milled from foreign wheat and Korean domestic wheat were used to analyze the ash and damaged starch contents, solvent retention capacity (SRC), particle size, and color. The cookie-making performance was also accessed to correlate with the flour quality. Results: Among the quality characteristics of whole wheat flour, the particle size and color showed the most significant difference between foreign whole wheat flour and Korean domestic whole wheat flour groups. Correlation analysis of quality characteristics of whole wheat flour and quality of cookies showed that the water and sodium carbonate SRC values were correlated significantly with the hardness of the cookie dough, moisture loss rate during baking, and cookie geometry and hardness. In addition, the particle size and color of the whole wheat flour also influenced the cookie quality, confirming that they are excellent indicators to predict the quality of whole wheat cookies. Conclusion: Good quality whole wheat cookies can be produced by controlling the particle size of whole wheat flour to reduce the water absorption and damaged starch contribution. The solvent retention capacity, particle size, and color of whole wheat flour can be applied as useful indicators in the specification of whole wheat flour for cookie production.

KCI등재

7팔방미 건식 쌀가루 입자크기에 따른 쌀국수 품질 특성

저자 : 곽지은 ( Jieun Kwak ) , 김미정 ( Mi Jung Kim ) , 박혜영 ( Hye-young Park ) , 심은영 ( Eun-yeong Sim ) , 천아름 ( Areum Chun ) , 최인덕 ( In Duck Choi ) , 오유근 ( You Geun Oh ) , 이춘기 ( Choon-ki Lee ) , 전용희 ( Yong-hee Jeon ) , 구본철 ( Bon Cheol Koo ) , 이점식 ( Jeom-sig Lee )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 3호 발행 연도 : 2021 페이지 : pp. 238-244 (7 pages)

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Purpose: This study investigated the quality characteristics of extruded rice noodles, by comparing the different particle size of the high-amylose rice cultivar (range, < 75 μm, 75∼150 μm, >150 μm). Methods: We analyzed the main physicochemical, hydration, and starch gelatinization properties of rice flours based on the particle size. Furthermore, the cooking quality and textural profiles of rice noodles were also compared by particle size. Results: The smaller particle size rice flour showed lower starch gelatinization temperature, but higher breakdown, peak, trough, final viscosity, and water hydration properties. In addition, the cooking loss rate and the cooked water turbidity of rice noodles were both significantly lower when smaller size rice flour was used. Conclusion: This study compares the quality characteristics of rice noodles according to the particle size of the high- amylose rice cultivar. Water absorption index, water solubility, and swelling power of rice flour showed a distinct negative correlation with the cooking loss rate of noodles.

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8추출방법에 따른 갈색거저리와 아메리카왕거저리 유충 유지의 이화학적 특성 비교

저자 : 김현욱 ( Hyun-wook Kim ) , 함윤경 ( Youn-kyung Ham ) , 이재혁 ( Jae-hyeok Lee ) , 노신우 ( Sin-woo Noh )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 3호 발행 연도 : 2021 페이지 : pp. 245-251 (7 pages)

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Purpose: This study compares the physicochemical properties of edible insect oils obtained from yellow mealworm and superworm larvae by different extraction methods. Methods: Yellow mealworm and superworm larvae (19th-20th instar) were purchased from a commercial farm, fasted for 24 hr, freeze-dried, and powdered. The freeze-dried insect powder was used for oil extraction using n-hexane (1:5 ratio) or supercritical CO2 extraction (250 bar, 45℃, 105 min). The extraction yield, fatty acid profile, phospholipid content, saponification value, iodine value, peroxide value, and 2-thiobarbituric acid reactive substances (TBA) value of the extracted edible insect oils were evaluated. Results: No significant difference was determined for the oil extraction yield between the two edible insect species. However, supercritical CO2 extraction provided a lower extraction yield as compared to hexane extraction (p<0.001). Yellow mealworm larvae oil showed a higher proportion of unsaturated fatty acids (oleic acid and linoleic acid) than superworm larvae oil (p<0.001). Of the 14 fatty acids detected, the different oil extraction methods significantly affected the proportion of 8 fatty acids. Yellow mealworm larvae oil had significantly higher iodine value and TBA value compared to the superworm larvae oil. Moreover, supercritical CO2 extraction significantly increased the TBA value of edible insect oils. Conclusion: Results of the current study indicate that superworm larvae oil evidently has different characteristics (fatty acid profile, iodine value, and TBA value) when compared to yellow mealworm larvae oil. Moreover, comparing the different extraction methods, our results indicate that supercritical CO2 extraction decreases the lipid oxidation stability of edible insect oil.

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1연안해역에서 석유오염물질의 세균학적 분해에 관한 연구

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(2006)홍길동41회 피인용

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