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한국식품조리과학회> 한국식품조리과학회지> Non-GMO 고아밀로스 밀가루의 전분관련 특성 연구

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Non-GMO 고아밀로스 밀가루의 전분관련 특성 연구

A Study on the Starch-related Characteristics of Non-GMO High Amylose Wheat Flour

문유진 ( Yujin Moon ) , 권미라 ( Meera Kweon )
  • : 한국식품조리과학회
  • : 한국식품조리과학회지 37권6호
  • : 연속간행물
  • : 2021년 12월
  • : 485-491(7pages)
한국식품조리과학회지

DOI

10.9724/kfcs.2021.37.6.485


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: 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.

UCI(KEPA)

I410-ECN-0102-2022-500-000939381

간행물정보

  • : 농학분야  > 식물
  • : KCI등재
  • :
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 학술지
  • : 연속간행물
  • : 1985-2022
  • : 2842


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1누룩 사워도우 스타터를 이용한 사워도우 식빵의 품질특성

저자 : 박옥진 ( Ok Jin Park ) , 민성희 ( Sung Hee Min )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 73-81 (9 pages)

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Purpose: Nuruk is made by allowing the development of various bacteria, molds, and yeast in wheat. We studied the quality characteristics of bread fermented with nuruk sourdough starter. Methods: Nuruk sourdough starter (10, 15, 20, and 25%) was added during bread preparation. The pH and acidity of the nuruk starter were examined. The pH change during fermentation time, specific volume, baking loss, color, and texture of bread were evaluated. Results: Increasing concentration of the nuruk sourdough starter resulted in decreasing the pH during fermentation (p<0.001, p<0.001, p<0.05 each), but showed a significant increase in the dough volume (p<0.001). The baking loss rate and specific volume also decreased with increasing amount of nuruk sourdough starter, but not significantly. In addition, with increasing nuruk sourdough starter content, there were significant increase in the Hunter's color 'L', 'a', and 'b' values of the crust and crumb (p<0.001). Textural property analysis indicated that the hardness, cohesiveness, and chewiness were decreased (p<0.001, p<0.01, and p<0.001, respectively) and elasticity was increased (p<0.001) with increasing amount of nuruk sourdough starter up to 25%. Conclusion: Up to 25% nuruk sourdough starter may be useful as a natural fermenter in the production of yeast bread.

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2오리 혈액 첨가 비율에 따른 유화물의 품질특성 연구

저자 : 김재익 ( Jake Kim ) , 이민혁 ( Min Hyeock Lee ) , 용해인 ( Hae In Yong ) , 구수경 ( Su-kyung Ku ) , 김태경 ( Tae-kyung Kim ) , 최윤상 ( Yun-sang Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 82-90 (9 pages)

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Purpose: The objective of this study was to investigate the quality characteristics of emulsions based on duck blood levels to establish the optimum proportion of suitable duck blood powder for the manufacture of these emulsions. Methods: Five different groups of emulsions were prepared with various percentages (30%, 25%, 20%, 15%, and 10%) of duck blood powder. The emulsions were analyzed for proximate composition, pH, color, cooking loss, water holding capacity, protein solubility, texture, emulsion and dispersion stability, and apparent viscosity. Results: The protein solubility, hardness, emulsion and dispersion stability, and apparent viscosity were significantly increased with the increase in the levels of duck blood powder added (p<0.05). With increasing duck blood powder content in the emulsion, cooking loss, water holding capacity, lightness, redness, and yellowness were reduced (p<0.05). Conclusion: The study results demonstrated that a 30% addition of duck blood powder added could be suitable for the production of emulsion.

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3신길 쌀 전분으로부터 초음파 처리에 의해 제조된 마이크로 및 나노 입자의 특성

저자 : 노준희 ( Junhee No ) , 신말식 ( Malshick Shin )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 91-98 (8 pages)

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To develop nanoparticles (NPs) from Shingil rice starch, and to investigate the morphology, particle size distribution, crystalline structure, branch chain length of amylopectin, and thermal properties of microparticles (MPs) and NPs and the zeta potential of the NPs. Method: MPs and NPs were obtained by ultrasonication of Shingil rice starch. Results: The shape of the MPs was observed to be polygonal, but that of the NPs was round. The mean particle sizes of the native starch(NS), MPs, and NPs were 3.84 μm, 801.0 nm, and 178.6 nm, and their blue values were 0.275, 0.262, and 0.126, respectively. The NS and MPs showed an A-type crystalline structure, but the NPs were amorphous. MPs decreased fraction of amylopectin long chains(≥DP37) and increased fraction of amylopectin intermediate chains(DP13-24) compared to NS. In the case of the NPs, the gelatinization temperature increased and enthalpy decreased to compare with NS and MPs, and zeta potential was -84.55 mV. Conclusion: Based on these results, it can be suggested that NPs prepared by ultrasonication could be used as an amorphous and stable biomaterial.

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4대체당 알룰로스를 이용한 고추장 양념장의 주요 방향 화합물 특성

저자 : 오희선 ( Hee Sun Oh ) , 정라나 ( Lana Chung )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 99-111 (13 pages)

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Purpose: This study aimed to investigate the flavor characteristics of the Gochujang condiment and its flavor compounds when it was heated with the addition of allulose. Methods: The Gochujang condiment samples were prepared with the addition of 0%, 25%, 50%, 75%, 100% allulose, and sugar for sweetness and heated for 30 minutes. The solid-phase micro-extraction (SPME) method was used to capture the flavor aroma, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) were used for the analysis. Results: The volatile flavor components were analyzed to evaluate the flavor characteristics of the processed Gochujang condiment. A total of 43 volatile flavor components were identified with the heat treatment, among which diallyl trisulfide showed the highest peak, and diallyl disulfide, methyl-2-propenyl trisulfide, β-phellandrene, and β-caryophyllene also had high peaks. These five high-peak ingredients play an important role in determining the taste of the Gochujang condiment. It was confirmed that the volatile component was diallyl trisulfide, which increased as the allulose content increased. A total of 16 flavoring active ingredients of the condiment were identified. Also, most sulfur compounds and terpene were identified. Allyl methyl disulfide, dimethyl trisulfide, diallyl disulfide, β-phellandrene, and methyl 2-propenyl trisulfide played an important role in the flavoring of the Gochujang condiment. Conclusion: The main volatile components of the flavor compounds generated by the heat treatment included diallyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, β-phellandrene, and β-caryophyllene with high peak areas. The quantum of diallyl trisulfide increased as the allulose content increased. Allyl methyl disulfide, dimethyl trisulfide, diallyl disulfide, β-phellandrene, and methyl 2-propenyl trisulfide were identified as flavoring active compounds, and each of these contributed to the flavor of the Gochujang condiment.

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5생물전환기술을 활용한 채소 발효물과 아스코르브산을 첨가한 돈육 등심햄의 품질특성

저자 : 김태경 ( Tae-kyung Kim ) , 구수경 ( Su-kyung Ku ) , 김재익 ( Jake Kim ) , 김미란 ( Mi-ran Kim ) , 용해인 ( Hae In Yong ) , 차지윤 ( Ji Yoon Cha ) , 최윤상 ( Yun-sang Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 112-119 (8 pages)

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Purpose: The objective of this study was to determine the quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology, with/without ascorbic acid. Methods: Eight different groups of pork loin ham were prepared according to the following formula: The control was prepared with 150 ppm nitrite, and celery, the beet and dropwort treatment groups were prepared with 150 ppm natural nitrite in bioconversion with Staphylococcus carnosus, the control A, celery A, beet A, and dropwort A treatment groups were prepared with both 150 ppm bioconversion natural nitrite and 0.05% ascorbic acid. Experiments were conducted to analyze pork loin ham with natural nitrite, for color, pH, nitrosohemechrome, total pigments, curing efficiency, residual nitrite content, 2-thiobarbituric acid-reactive substances (TBARS), and shear force. Results: The redness of the exterior surface of the cured pork loin ham with natural nitrite and with/without ascorbic acid was higher or similar to that of the control, while the redness of the interior surface of the control with synthesis nitrite was the highest. The Hue angle (°) of the interior surface in the control was the lowest, and the chroma of the interior surface in the control was the highest. The pH, total pigments, and residual nitrites of the control were the highest. The curing efficiency of the control A group with the synthesis nitrite and ascorbic acid was the highest. The TBARS of the celery treatment group was higher than the control, and the TBARS value decreased as ascorbic acid was added to all treatment groups. The shear force of the control was higher than in the other treatments. Conclusion: Therefore, we suggest that the industrial utilization of dropwort fermented products by bioconversion technology and ascorbic acid can be replaced by synthesis nitrite, for the health of consumers and the development of clean label meat products.

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6통밀빵 제조에 적합한 통밀가루 품질지표 규명

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

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 120-129 (10 pages)

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Purpose: This study was to identify the major quality parameters of whole wheat flour suitable for making whole wheat bread. Methods: The commercial twelve whole wheat flour samples were analyzed for physicochemical characteristics and bread-baking performance. Results: The tested samples showed a wide range of ash contents, water, sodium carbonate solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volumes, particle sizes, and colors. The bread-making performance of the flours also showed significant variations in crumb colors, dough heights, bread heights, and bread volumes. The correlation and principal component analyses of the quality characteristics of whole wheat flour and whole wheat bread showed that the dough height and the bread height and volume correlated negatively with the ash content and water SRC but positively with the SDS sedimentation of the whole wheat flour. However, the firmness of the bread showed the opposite relationship. Conclusion: In conclusion, the ash content, water SRC, and SDS sedimentation volume of the whole wheat flour can be used as valuable indicators to predict the quality of the whole wheat bread.

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7벼 품종의 쌀 묵 가공 적합성

저자 : 고봉경 ( Bong Kyung Koh ) , 조준현 ( Jun Hyeon Cho ) , 고종민 ( Jongmin Ko )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 2호 발행 연도 : 2022 페이지 : pp. 130-137 (8 pages)

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Purpose: This study evaluated the suitability of rice varieties for the preparation of 100% rice mook, a starch-based Korean food with a jelly-like consistency, typically made of buckwheat or acorns. Methods: Six varieties of dry-milled rice flours, Saemimyeon, Dodamssal, Saegoami, Milyang333, Saeilmi, and Shingil, were gelatinized using a rapid visco analyzer (RVA) canister and stored at either 4℃ or frozen for 24 hr and one week. Results: Dodamssal, Saegoami, Milyang333, and Saemimyeon behaved like hard gels and hence could be used to prepare mook. Milyang333 and Saemimyeon, the rice varieties with the lowest water absorption, exhibited significantly (p < 0.05) higher peak and setback viscosity than the other varieties. Additionally, they exhibited the best cold storage stability, highest springiness, and lowest adhesiveness in the texture profile analysis (TPA) among all the varieties studied. Dodamssal, the variety with the highest amylose content and a weak gelatinization viscosity pattern, exhibited fracturability and low springiness. In the sensory test, similar to the TPA test, Dodamssal exhibited high hardness, high brittleness, and a lack of elasticity, whereas Milyang333 and Saemimyeon exhibited high elasticity without brittleness. Conclusion: Amylose content, which is used as the primary index for determining processing suitability does not provide sufficient information to predict suitability for mook processing. The results show that rice varieties with a high amylose content, low water absorption, and high gelatinization viscosity can be used to produce mook, and Milyang333 and Saemimyeon appear to fulfill these criteria.

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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)

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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)

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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.

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3쌀세정수에서 분리한 전분과 이로 제조한 옥테닐호박산전분의 특성

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

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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)

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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.

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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)

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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)

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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)

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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.

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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)

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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)

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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.

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