논문 상세보기

한국식품조리과학회> 한국식품조리과학회지> 제천시 노인복지시설 요양보호사의 식생활관리 인식과 행동 조사

KCI등재

제천시 노인복지시설 요양보호사의 식생활관리 인식과 행동 조사

A Survey on the Perception and Behavior of Dietary Management of Caregivers in Elderly Welfare Facility in Jecheon

김혜민 ( Hye Min Kim ) , 심혜진 ( Hye Jin Sim ) , 민성희 ( Sung Hee Min )
  • : 한국식품조리과학회
  • : 한국식품조리과학회지 37권4호
  • : 연속간행물
  • : 2021년 08월
  • : 340-348(9pages)
한국식품조리과학회지

DOI

10.9724/kfcs.2021.37.4.340


목차

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

키워드 보기


초록 보기

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.

UCI(KEPA)

간행물정보

  • : 농학분야  > 식물
  • : KCI등재
  • :
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 학술지
  • : 연속간행물
  • : 1985-2021
  • : 2827


저작권 안내

한국학술정보㈜의 모든 학술 자료는 각 학회 및 기관과 저작권 계약을 통해 제공하고 있습니다.

이에 본 자료를 상업적 이용, 무단 배포 등 불법적으로 이용할 시에는 저작권법 및 관계법령에 따른 책임을 질 수 있습니다.

37권6호(2021년 12월) 수록논문
최근 권호 논문
| | | |

KCI등재

1조리방법에 따른 가지(Solanum melongena L.)의 항염증 활성 평가

저자 : 장경아 ( Kyeong A Jang ) , 박연희 ( Yeon Hee Park ) , 황유진 ( Yu Jin Hwang ) , 김행란 ( Haeng Ran Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 457-466 (10 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study was conducted to investigate the anti-inflammatory effects of Solanum melongena L. (SM) using 3 kinds of cooking methods. Methods: To estimate the anti-inflammatory effect of SM, the production of nitric oxide (NO) and prostaglandin E2 (PGE2), gene expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) and cytokines, and nuclear factor kappa B (NF-κ B) protein were measured. Results: Compared to raw SM, there was a decrease in the production of NO and pro-inflammatory cytokine mRNA in the cooked SM. All samples (10, 20, 50 μg/mL) dose-dependently decreased the production of NO and PGE2. Roasted SM (RSM) and steamed SM (SSM) treatment down-regulated iNOS, COX-2 and cytokines mRNA expression, and p50 and IκBα phosphorylation compared to the vehicle. Specifically, SSM showed the greatest anti-inflammatory effect. Conclusion: Thus, the cooking method may have a bearing on the anti-inflammatory effect of SM. This is presumed to be due to the change in the functional components during heating. However, further studies to identify the active compounds are required.

KCI등재

2호화 고구마 가루 첨가 간편식용 쌀죽의 품질 특성

저자 : 전재은 ( Jae-eun Jeon ) , 이인선 ( In-seon Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 467-474 (8 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study aimed to investigate the effect of gelatinized sweet potato powder as a replacement for freeze-dried cooked rice, on the physicochemical properties and acceptability of porridge. Methods: Sweet potato powder (SP) was used to substitute 0%, 15%, 30%, and 45% of freeze-dried cooked rice in the manufacture of porridge, and the resultant samples were designated SP-0, SP-15, SP-30, and SP-45 respectively. The color values, sugar concentration, viscosity, spreadability of the porridge were measured, and the sensory evaluation was done. Results: The redness (a), yellowness (b), sugar concentration, and the spreadability of the porridge increased as the substitution amount of the SP increased (p<0.001). However, the viscosity of the porridge showed the reverse trend. The acceptance test showed that the SP-30 and SP-45 groups had significantly higher results for all acceptance attributes compared to the other groups. According to the results of the intensity measurement of sensory properties, the SP-30 and SP-45 groups showed stronger intensities for yellowness, spreadability, sweet pumpkin aroma, sweet potato aroma, sweet pumpkin taste, sweet potato taste, sweet taste, aftertaste, and moistness than the other groups. Conclusion: The acceptance test found that the sample group with 30% or 45% of SP had significantly higher acceptance attributes than the sample group without SP, which suggests the possibility of developing a convenient porridge with SP.

KCI등재

3쌀세정수에서 분리한 전분과 이로 제조한 옥테닐호박산전분의 특성

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

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 475-484 (10 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study prepared and investigated the flour, purified starch, and theirs octenyl succinic anhydride (OSA)-modified starch (3% OSA, pH 8.5, 6h) to compare the properties of various types of starch prepared from rice grain and water used for washing it, and utilize the byproducts produced from the water. Methods: Oil absorption capacity, physicochemical and pasting properties of the samples prepared from the water used for washing rice were analyzed. Results: The flour prepared from the water had higher ash, protein, and lipids but lower total starch content. The water holding capacity, swelling power, and solubility of purified starch of the untreated samples prepared from the water were the highest. These properties of the OSA samples prepared from the rice wash slurry increased. The rapid visco analyser (RVA) results showed that the OSA modification of the purified samples increased the peak, trough, final, and breakdown viscosity and decreased the pasting temperature, but the OSA flour made from the unpurified sample was similar to the unmodified it. The OSA modification did not affect the shapes of the granules and crystallinity pattern as examined using a scanning electron microscope (SEM) and X-ray diffractometer. The oil absorption capacity of the OSA-modified samples was higher than untreated starch, but that of the unpurified flour was similar to its OSA sample. Conclusion: The water used for washing rice is a byproduct of food processing and can be utilized as modified starch and as an emulsifier.

KCI등재

4Non-GMO 고아밀로스 밀가루의 전분관련 특성 연구

저자 : 문유진 ( Yujin Moon ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 485-491 (7 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study aimed to assess the effects of the amylose content of wheat on flour quality characteristics with a focus on starch-related properties. Methods: Three varieties of wheat flour (W, N, and H flour) milled from waxy, normal, and non-GMO high amylose wheat, respectively, were used for analyzing the amylose and total starch contents, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and the crystallinity using an X-ray diffractometer. In addition, the in vitro starch digestibility of the flour samples was measured. Results: Compared to the N and W flour, the pasting viscosity of the H flour little increased by suppressed swelling of starch granules. H flour gelatinized at a higher temperature with a smaller enthalpy than the N and W flour. The crystallinity pattern in H flour was observed as B-type, compared to the N and W flours as A-types. The rapidly digestible starch and slowly digestible starch contents of the H flour were significantly lower than those of the N and W flour, but the resistant starch content was significantly higher. Conclusions: Overall results confirmed that the H flour could be successfully used as an ingredient for resistant starch. Besides, H flour can be used without dilution of gluten in bread or noodle making, which would be advantageous compared to commercially available resistant starch ingredients.

KCI등재

5알러지 저감밀 오프리 밀가루의 품질 특성과 제빵 및 제면 적성

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

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 492-500 (9 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study aimed to explore the quality characteristics and bread-making and noodle-making properties of low allergy wheat ('O-free') flour. Methods: 'O-free' flour and three commercial wheat flours (high-H, medium-M, low-L gluten strength) were used. Solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volume, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and dough mixing property using a mixograph of the flour samples were determined. In addition, their bread- and noodle-making performance was evaluated. Results: The SRC values in all four solvents and the SDS-sedimentation volume of 'O-free' flour were lower than those of H and M flour and higher than those of L flour. The pasting and gelatinization properties of 'O-free' flour starch were similar to those of the other flour samples. The dough mixing property and bread-making performance of the 'O-free' flour were inferior to the H and M flour but superior to the L flour. On the other hand, the noodle-making performance of the 'O-free' flour was inferior to all three flours. Conclusions: Overall, it was confirmed that 'O-free' flour, which lacks omega-gliadin, has inferior gluten protein quality and processing performance compared to H or M flours that are mainly used for making bread and noodles. Performance improvement was necessary by controlling other basic ingredients and processing conditions.

KCI등재

6현대 소비자의 식생활 라이프스타일 이해를 통한 조리역량 강화 방안

저자 : 윤지영 ( Jiyoung Yoon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 501-515 (15 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study attempted to discuss ways to enhance the concept of cooking in the modern consumers' dietary life and strengthen consumer cooking competencies from the perspective of education and research carried out by food and nutrition experts. Main issue: With the rapid change in modern lifestyle, cooking in modern households has been declining, and individual cooking skills, food-related knowledge, and utilization are significantly decreasing. In addition, the degree and level of understanding of cooking vary greatly depending on generation, gender, and family characteristics. From the standpoint of experts, it is imperative to enhance the concept of cooking in modern consumers' food-related lifestyles and find ways to strengthen their cooking competencies. Therefore, this paper examined the process of cooking and food experience and suggested strategies to strengthen the essential cooking competencies for modern consumers at each stage. As a result, six topics were decided, and detailed action plans for each topic were discussed. The topics included 1) choosing good quality ingredients, 2) cooking for the modern lifestyle, 3) experiencing the joy of cooking, 4) enjoying real taste, 5) reducing food-related waste, and 6) sharing and evaluating the right food-related information. Conclusion: Strengthening consumers' cooking competencies means increasing their ability to positively connect to food within the food system through the skills and understanding of choosing, cooking, and consuming better food. In addition, it can be said that it implies becoming a 'food citizen' with food literacy that includes the cultivation of decision-making ability to support an individual's health and society's sustainable food system. Therefore, related researchers and educators should continue to present and educate consumers on ways to strengthen their natural and easy-to-practice cooking capabilities by considering consumers' food literacy level and the cooking and food experience process.

KCI등재

7베트남인의 식품소비가치에 따른 가정간편식 소비태도와 인식

저자 : 최승균 ( Seung Gyun Choi ) , 홍완수 ( Wan Soo Hong )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 516-528 (13 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: The HMR market of Vietnam is expected to expand due to the economic growth and urbanization of the country. The purpose of this study was to provide basic data for directing product development and establishing a marketing strategy for HMR in Vietnam. Methods: A survey was conducted targeting Vietnamese consumers who usually use HMR and those who have had the experience of using it earlier. Food consumption value was used for the market segmentation of Vietnamese consumers, and differences in purchasing behavior, such as the reasons for using HMR, preference for HMR, and the importance-performance of HMR selection attributes, were analyzed for each segment. Results: Vietnamese consumers were classified into the sub-markets of 'Pursuing Simplicity and Convenience', 'Pursuing Family Health', and 'Pursuing Safety and Simplicity' types. As a result of analyzing the characteristics of the segmented market, it was observed that the influence of family values reflecting Vietnam's family-oriented culture and situational values reflecting climate characteristics existed. Moreover, when purchasing HMR, quality, hygiene, safety, taste, nutrition, price, and freshness were found to be key attributes, and there were differences in HMR consumption attitude and perception for each market segment. Conclusion: This study is meaningful in that it was conducted on the Vietnamese HMR market, where limited research has been performed, and that it reflects the cultural and climate characteristics of Vietnam. Such segmented market characteristics can be utilized for formulating market tailored HMR development and marketing strategies.

KCI등재

8검류를 첨가한 고령친화형 젤라틴 젤의 이화학적 특성

저자 : 노신우 ( Sin-woo Noh ) , 함윤경 ( Youn-kyung Ham ) , 송동헌 ( Dong-heon Song ) , 김현욱 ( Hyun-wook Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 529-534 (6 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study was conducted to evaluate the effects of various gums on the physicochemical properties of senior-friendly gelatin gels. Methods: The concentrations of gelatin and gum were fixed at 6 g/100 g and 2.5 g/100 g, based on the minimum protein and dietary fiber content recommendations for nutritional components of the Korea senior-friendly food standard (KS H 4897). The control gelatin gel was prepared with only pork skin gelatin (6%, w/v), and gum-gelatin gels were formulated with 6% gelatin and 2.5% κ -carrageenan, 2.5% tamarind gum, and 2.5% sodium alginate, respectively. The pH, color, hardness, and heat denaturation properties of the gum-gelatin gels were determined. Results: The addition of 2.5% gums significantly affected the pH of the 6% gelatin gels, of which the sodium alginate-gelatin gel showed the highest pH value (p<0.05). In terms of color characteristics, all the gum-gelatin gels showed lower CIE L* (lightness) than the control gelatin gel (p<0.05). The addition of 2.5% sodium alginate significantly changed the CIE a* (redness) and CIE b* (yellowness) of the 6% gelatin gel. The addition of 2.5% gums significantly decreased the hardness of the 6% gelatin gel samples, of which the gum-gelatin gel with 2.5% κ-carrageenan showed the lowest hardness (p<0.05). Moreover, the results for thermal denaturation properties showed decreased onset temperature in the gum-gelatin gel samples with 2.5% tamarind gum or 2.5% sodium alginate. Conclusion: The results of this current study show that the addition of 2.5% κ-carrageenan could permit the manufacture of senior-friendly gum-gelatin gels that belong to the 3rd grade of hardness (gingiva intake) based on KS H 4897. Furthermore, it could be suggested that the use of gums could be one of the promising strategies to produce senior-friendly gelatin gels with a soft texture and high protein content.

KCI등재

93∼5세 유아의 성별에 따른 식생활 평가 - 2013∼2018 국민건강영양조사 데이터를 활용하여 -

저자 : 김은경 ( Eun-kyung Kim ) , 김세나 ( Se-na Kim ) , 이진영 ( Jin-yonung Lee ) , 권용석 ( Yong-seok Kwon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 37권 6호 발행 연도 : 2021 페이지 : pp. 535-542 (8 pages)

다운로드

(기관인증 필요)

초록보기

Purpose: This study is to conduct a study on the dietary assessment according to gender for children aged 3 to 5 years. Methods: In order to do this, the raw data for analysis was extracted from the 2013-2018 Korea National and Nutrition Examination Survey (KNHANES). Results: An analysis of diet-related factors according to the gender of chidren revealed that the highest breakfast frequency was 5 to 7 times per week for both boys and girls. The frequency of eating out was over 5 times a week in over 93% of both boys and girls. The intake of whole foods, grains, sugars, legumes, meat, eggs, dairy products, oils, and beverages was significantly higher in boys than in girls. An analysis of the nutrition intake showed that there was an adequate consumption of energy and macronutrients such as carbohydrate, protein, and fat. Calcium intake was observed to be 470.2 mg for boys aged 3-5 years and 426.2 mg for girls. Potassium intake was 1,787.9 mg for boys and 1,637.1 mg for girls. Overall, it was found that boys consumed more food and nutrients than girls and that the energy and macronutrient intake was adequate. However, among micronutrients, the potassium and calcium (only for girls) intake showed a lower level compared to the 2020 Korean Dietary Reference Intakes (KDRI). Conclusion: It is thought that a sustainable provision for a balanced diet is necessary for young children. Through this, it is hoped that this study will be helpful for growing children to lead healthy and sustainable lives.

1
권호별 보기
같은 권호 다른 논문
| | | | 다운로드

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
발행기관 최신논문
자료제공: 네이버학술정보
발행기관 최신논문
자료제공: 네이버학술정보

내가 찾은 최근 검색어

최근 열람 자료

맞춤 논문

보관함

내 보관함
공유한 보관함

1:1문의

닫기