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한국식품조리과학회> 한국식품조리과학회지> 구연산 침지와 유산균 발효 처리 떡볶이 떡의 저장기간에 따른 품질 특성

KCI등재

구연산 침지와 유산균 발효 처리 떡볶이 떡의 저장기간에 따른 품질 특성

Quality Characteristics of Tteokbokki Tteok Treated with Citric Acid and Lactic Acid Bacteria During the Storage Periods

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 )
  • : 한국식품조리과학회
  • : 한국식품조리과학회지 37권4호
  • : 연속간행물
  • : 2021년 08월
  • : 273-280(8pages)
한국식품조리과학회지

DOI

10.9724/kfcs.2021.37.4.273


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: 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.

UCI(KEPA)

간행물정보

  • : 농학분야  > 식물
  • : KCI등재
  • :
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 학술지
  • : 연속간행물
  • : 1985-2021
  • : 2818


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1대체육 완자와 육류 완자의 품질 특성 비교

저자 : 강혜연 ( Hyeyun Kang ) , 이보라 ( Bora Lee ) , 정라나 ( Lana Chung )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 371-378 (8 pages)

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Purpose: The purpose of this experiment was to analyze Wanja made of beef, pork, and an alternative to meat, and examine if a meat alternative can be substituted for Wanja. Methods: Wanja samples were prepared using ground beef, ground pork, and a ground meat alternative (based on beans). These samples were then analyzed for moisture content, pH, sodium content, cooking loss, Hunter's color value, texture, and through sensory evaluation. Results: The beef Wanja showed the highest and the pork Wanja showed the lowest cooking loss (p<0.001). All the Wanja samples changed color after being cooked and except for pork L-value. a-value and b-value were higher in the Wanja alternative (p<0.001). Texture profile analysis (TPA) showed that adhesiveness is the highest in the meat alternative to Wanja (p<0.05). However, springiness and chewiness were not significantly different in the samples. The consumer acceptance test results of the Wanja indicated that the Wanja alternative had a significantly lower odor, taste, overall acceptance (p<0.001), and texture (p<0.05) than the others. Conclusion: This study, therefore, suggests that a meat alternative could be a possible substitute for meat while cooking Korean cuisine. Some theoretical and practical implications and future research directions of this study are discussed.

KCI등재

2원두와 물의 비율에 따른 커피의 감각특성 연구 - 콜롬비아 커피를 중심으로 -

저자 : 이소영 ( So-young Lee ) , 조윤주 ( Yun Ju Jo ) , 윤혜현 ( Hye Hyun Yoon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 379-388 (10 pages)

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Purpose: The purpose of this study was to investigate the change in the sensory characteristics of coffee with varing ratio of coffee to water(50 g(C50), 55 g(C55), 60 g(C60), 65 g(C65), 70 g(C70) / 1 L) with a focus on Colombian coffee. Methods: The pH and total dissolved solids content(TDS) were measured. The sensory characteristics were assessed through, a quantitative descriptive analysis(QDA) of 15 sensory attributes by 10 trained panelists, and a consumer acceptance test was conducted on 35 consumers. Results: The pH of Colombian coffee was observed to be the highest in the C50 sample. TDS increased with an increase in the coffee to water ratio. Quantitative descriptive analysis results showed that the brownness of appearance, sweetness, acidity, overall taste, several aroma/flavor attributes(brown sugar, dark chocolate, caramel, woody), and aftertaste increased with the increase in the ratio of coffee to water, while bitterness and body decreased. The results of principal component analysis (PCA) showed that PC1 and PC2 account for 65.86% and 21.97% respectively of the total variance, wherein PC1 was the criterion for classifying coffee samples according to the ratio of coffee to water. Partial least square regression (PLSR) results showed that C60, C50, and C55 in order were all close to of acceptance, but C70 was positioned in the opposite direction of acceptance. Conclusion: The ratio of ground coffee to water is an important factor that affects sensory quality and consumer acceptance of final coffee, the range of ideal brew ratio for brewing Colombian coffee is 50-60 g/L.

KCI등재

3모링가 잎 분말을 첨가한 쌀쿠키의 품질 특성 및 항산화 활성

저자 : 고은성 ( Eun-Seong Go ) , 최진희 ( Jin-hee Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 389-398 (10 pages)

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Purpose: This study examined the feasibility of adding moringa leaf to various foods and its use in the development of rice products. Methods: The antioxidant activity and quality characteristics of rice cookies prepared with moringa (Moringa oleifera Lam.) leaf powder (0.5, 1, 3, and 5% of the total ingredients) were analyzed. Results: In the prepared rice cookies, the total content of polyphenols and flavonoids, and the DPPH-ABTS+ radical scavenging ability increased with an increase in the content of moringa leaf powder (p<0.05). An analysis of the quality characteristics revealed that the a-value and moisture content significantly increased with an increase in the quantity of moringa leaf powder added, whereas the pH of the cookie dough, spread factor, loss rate, leavening rate, L-value, b-value, and hardness significantly decreased (p<0.05). In the sensory evaluation, the appearance, taste and overall preference were significantly higher for the cookies containing 0.5~3% moringa leaf powder (p<0.001). Conclusion: These findings suggest that the addition of 3% moringa leaf powder to rice cookies improves their antioxidant ability and both quality and sensory characteristics. The findings also indicate the feasibility of using moringa leaf for the development of rice-related products.

KCI등재

4미숙과와 완숙과 복분자 추출물의 항산화 및 항균 활성 비교

저자 : 류은혜 ( Eun-hye Ryu ) , 김성웅 ( Sung-woong Gim ) , 이수정 ( Su-jung Lee ) , 김용석 ( Yong-suk Kim ) , 권지웅 ( Ji-wung Kwon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 399-407 (9 pages)

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Purpose: This study compared and analyzed the antioxidant and antimicrobial activities of unripened and ripened black raspberry (Rubus occidentalis) extracts. Methods: Unripened and ripened extracts were prepared with water, 25%, 50%, and 75% ethanol. To estimate in vitro antioxidant activity, total polyphenol, total flavonoid, and total anthocyanin contents were measured and DPPH and ABTS radical and nitric oxide (NO) scavenging activity were analyzed. In addition, antimicrobial activity against pathogenic microorganisms and bronchus disease-inducing bacteria was measured. Results: Total polyphenol and total flavonoid content were higher in unripened than in ripened black raspberry extracts, and total anthocyanin content was higher in ripened extracts. The DPPH and ABTS radical scavenging activity of ripened extracts was also found to be superior to that of the unripened extracts. The NO scavenging activity was found only in unripened extracts. Further, it was confirmed that the unripened extract had a relatively high antimicrobial activity except against K. pneumoniae KCTC 2245 compared to the ripened extract. Conclusion: These results suggest that unripened black raspberry (Rubus occidentalis) extracts have better antioxidant and antimicrobial activity than ripened extract. Thus, unripened black raspberry extracts have a higher potential for development as antimicrobial material such as a natural antioxidant and preservatives.

KCI등재

5맥문동 첨가 통밀식빵의 품질특성 및 기호도에 관한 연구

저자 : 박지혜 ( Ji Hye Park ) , 권미라 ( Meera Kweon ) , 류호경 ( Ho Kyung Ryu )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 408-415 (8 pages)

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Purpose: This study examined the quality characteristics and sensory evaluation of pan bread with whole wheat flour substituted by Liriopis tuber powder at different replacement ratios. Methods: Whole wheat pan bread was prepared by substituting 5, 10, and 15% of whole wheat flour with Liriopis tuber powder. The quality characteristics of the bread were analyzed by appearance, weight, volume, height, pH, color, moisture content, and firmness. Additionally, the changes in the moisture content and firmness of bread during storage at 4℃ were determined. A sensory evaluation was also conducted for bread preference, flavor intensity, and purchase intention before and after providing nutritional information about the Liriopis tuber. Results: As the replacement ratio of Liriopis tuber powder in the bread increased, the color of the crust and crumbs of the whole wheat pan bread became darker, and the bread height and volume decreased. The color of the bread showed a decrease in the *L value (brightness) but an increase in *a value (redness) and *b value (yellowness). Also, the firmness of the whole wheat pan bread decreased as the replacement ratio of the Liriopis tuber powder increased. Whole wheat pan bread stored at 4℃ showed a much smaller increase in firmness with 10 and 15% replacement ratios than with 0 and 5% replacement ratios. The sensory evaluation showed the highest bread preference and flavor intensity scores with a 10% replacement of whole wheat flour with Liriopis tuber powder. However, the scores in preference, flavor strength, and purchase intention for the bread with 15% replacement by Liriopis tuber powder were enhanced by providing the nutritional and functional benefits of this powder. Conclusion: The overall quality characteristics demonstrated that 15% replacement of whole wheat flour by Liriopis tuber powder was appropriate based on excellent bread volume and storability. It would thus be possible to manufacture whole wheat pan bread by replacing 15% of the whole wheat flour with Liriopis tuber powder, which scored high on preference parameters for sensory acceptance and health benefits.

KCI등재

6대체 단백질을 활용한 미래형 푸드테크 분석 연구

저자 : 용해인 ( Hae In Yong ) , 김태경 ( Tae-kyung Kim ) , 강민철 ( Min Cheoul Kang ) , 이민혁 ( Min-hyeock Lee ) , 김미란 ( Mi-ran Kim ) , 차지윤 ( Ji Yoon Cha ) , 최윤상 ( Yun-sang Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 416-428 (13 pages)

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Purpose: This study was conducted to contribute to the vitalization of the food industry through the analysis of future food technology for producing alternative proteins. The demand for protein is expected to increase due to population growth, but it may be difficult to match protein production compared to the demand. Methods: Food technology for the production of alternative proteins to meet the demand was examined through paper and patent analysis. Results: Meat production that relies on traditional livestock farming cannot meet the growing protein demand, due to climate change and resource depletion. Alternative protein is a future food technology that can replace the traditional livestock industry, which in turn can revitalize the sustainable food industry and contribute to economic growth. Alternative proteins are mainly classified into cultured meat, edible insects, and alternative vegetable proteins. Cultured meat refers to edible protein obtained by collecting live animal cells and multiplying them using cell engineering technology. Proteins extracted from edible insects may also be used in food material. Plant-based protein alternatives include technology that uses plant-derived proteins to manufacture foods similar to livestock foods such as meat and eggs. Through the analysis of future food technology for alternative proteins, we have attempted to examine the competitiveness of original technology that can replace the traditional livestock industry. Conclusion: The results of this study provided information on the development of new source technologies by combining various food technologies involving cultured meat, edible insects, and vegetable protein as replacements for traditional livestock protein.

KCI등재

7오미자(Schizandra chinensis)씨유의 저장 중 품질특성

저자 : 최지윤 ( Jiyoon Choi ) , 정윤서 ( Yunseo Jung ) , 조인희 ( In Hee Cho )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 429-435 (7 pages)

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Purpose: This study evaluated and compared the characteristics of omija seed oil (OO) with that of commercial corn (CO) and grape seed (GO) oil during storage. Methods: The color and peroxide values, DPPH radical scavenging activities, and fatty acid composition of three oils were compared according to storage periods (0, 7, 14, and 28 days). Results: The OO was brighter and darker yellow compared to the two commercial oils. During storage, the L* and a* values decreased gradually in all three oils, while the b* value increased. The relative peroxide value increased in the early stage of storage and then decreased in both commercial oils, while the peroxide value of OO increased slightly up to the 21st day of storage and then decreased. In comparison, the DPPH radical scavenging activities of OO and GO were lower than that of CO. However, the DPPH radical scavenging activities of the two commercial oils decreased significantly during storage, while that of OO increased gradually up to 21 days of storage and then decreased. Thirteen fatty acids were profiled by GC-MS and their changes were evaluated during storage. There was no significant difference in the content ratio of palmitic acid to linoleic acid (P/L) in three oils during storage, but the P/L of OO was significantly higher than that of CO and GO. Conclusion: OO remained stable during storage, and can therefore be considered for commercial application is expected.

KCI등재

8경기 화성지역 중학생의 환경호르몬에 대한 지식수준과 식품포장재의 소비행동

저자 : 권은화 ( Eun Hwa Kwon ) , 김성영 ( Seong Yeong Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 436-448 (13 pages)

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Purpose: This study investigated the consumption behavior (positive and negative) of food packing materials and the knowledge level (low, medium and high groups) of endocrine disruptors, among middle school students (n=240) in the Hwaseong region. Methods: This research was conducted between 18 and 22 May, 2015, and was achieved using the questionnaire method. Data were analyzed by applying the chi-square test, t-test and one way ANOVA test. Results: Considering the gender ratio, higer knowledge level was obtained in girls than in boys (p<0.05). Difference of knowledge score by gender was also higher in girls in 4 of the factors evalulated: harmfulness (p<0.05), size of organism and accumulation (p<0.01), excessive using of pesticide in fruit (p<0.05), putting hot foods in plastic materials (p<0.05). Assessment of positive consumption behaviors revealed that girls (3.20 score) showed a higher score in caution of plastics or vinyls when putting hot food than boys (2.89 score, p<0.05). Conversely, evaluation of negative consumption behaviors revealed that boys showed a higher score in eating all the soup of cup ramen (boys 3.07 score, girls 2.54 score, p<0.01) and microwave cooking of cup ramen made of styrofoam (boys 2.19 score, girls 1.91 score, p<0.05). In the comparison of groups for positive consumption behavior by knowledge level, a higher score (3.33) was obtained by the high group in following recipe when using a microwave oven, than the low (2.70 score) and medium (3.17 score) groups (p<0.05). Moreover, the negative consumption behavior of reusing polyethylene terephthalate (PET) bottle to put hot water was higher in the low group (2.15 score) as compared to the medium (1.93 score) and high (1.63 score) groups (p<0.05). Conclusion: Taken together, our results indicated that to induce good consumption behavior of food packing materials, considering the gender need to take precedence when imparting knowledge improvement related to endocrine disruptors.

KCI등재

9저장액이 다른 시판 참치 통조림의 관능 특성 및 소비자 기호도

저자 : 김양 ( Yang Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 5호 발행 연도 : 2021 페이지 : pp. 449-455 (7 pages)

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Purpose: This study investigated the sensory characteristics of low-calorie canned tuna, a favorite of Korean consumers and analyzed the relationship between its sensory attributes and consumer preferences. Methods: Five canned tuna products having the highest market share in South Korea were selected. The sensory properties of the products were analyzed using a generic descriptive analysis. A hundred consumers took part in the consumer acceptance test. Results: Twelve descriptors were developed to characterize the tuna products. The packing medium and additional seasoning were the key factors differentiating the canned tuna products. Partial least square regression revealed that umami taste, mouth-coating and redness were the positive drivers for preference, whereas fishy flavor, fishy aftertaste, and lightness were the negative attributes that drove consumers away. Conclusion: This information can be helpful for further producing new canned tuna products.

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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)

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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.

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)

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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.

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)

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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.

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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)

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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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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)

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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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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)

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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.

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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)

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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.

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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)

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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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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)

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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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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)

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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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