• Title/Summary/Keyword: Food color additive

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Effects of Naked Barley Starch on Properties of Fish Surimi Mixture for 3D Printing (쌀보리 전분의 첨가가 수리미 혼합물의 3D 프린팅 적합성에 미치는 영향)

  • Ha-Young Lee;Hyeon-Ji Yu;Sang-Min Lee;Hyun-Sik Na;Dong-Hyeon Kim;Go-Wun Seo;Chang-Hyeon Ko;Seon-Woo Park;Hyung-Wook Choi;Ye-Jin Choi;Mi Jeong Jo;Dong-Woo Kim;Dong-Hyun Ahn
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.57 no.2
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    • pp.109-115
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    • 2024
  • This study investigated the effects of various naked barley starch contents (0, 0.67, 1.34, 2.0, and 2.67 wt%) in surimi mixtures for 3D printing. Adding starch to surimi altered its texture, potentially reducing production costs. Unheated surimi became less firm with higher starch content. After heating, there was an increase in hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, peaking at 1.34 wt% starch. Compared to the negative control, starch-added heated surimi had a tougher texture. The color values (L*, a*, and b*) decreased after heating, with no significant change in shearing force with increasing starch content. Sensory evaluation indicated improved smell, texture, hardness, elasticity, and preference over the negative control. Higher starch content increased hardness for 3D printing suitability with no significant difference above 1.34 wt% starch indicating this is the most appropriate content. Naked barley starch enhanced surimi strength without affecting smell and preference, suggesting it as a potential surimi additive.

Effect of Dietary Inclusion of Medicinal Herb Extract Mix in a Poultry Ration on the Physico-chemical Quality and Oxidative Stability of Eggs

  • Liu, X.D.;Jang, A.;Lee, B.D.;Lee, S.K.;Lee, M.;Jo, C.
    • Asian-Australasian Journal of Animal Sciences
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    • v.22 no.3
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    • pp.421-427
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    • 2009
  • A mixture of three dietary medicinal herb extracts (MHE, mulberry leaf:Japanese honeysuckle:goldthread = 48.5: 48.5:3.0) was prepared as an additive of hen's feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three levels of MHE in the diet (0, 0.3, and 1%). Hens were fed for 6 wks and eggs were collected in the 6th week, and stored at $4^{\circ}C$ for 14 days to investigate the effect of MHE on the quality and oxidative stability of eggs. Internal quality of the egg including weight, shell color, albumen height, yolk color, shell weight, shell thickness, and Haugh units was not different among the dietary treatments. The oxidation stability of raw and cooked egg was determined by 2-thiobarbituric acid reactive substances (TBARS) value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2'-azinobis(3-ethylbenzonthianoline-6-sulfonic acid) ($ABTS^{+}$) radical reducing ability. Results indicated that TBARS value at day 0 and $ABTS^{+}$ radical reducing ability of eggs from hens fed MHE were higher than from the control group. However, DPPH radical scavenging activity showed no difference in both raw and cooked samples. Results of the present study indicate that dietary MHE may slightly enhance the oxidative stability of eggs.

Quality and Antioxidant Properties of Sponge Cake added with Flaxseed Powder (아마씨 분말을 첨가 스펀지케이크의 품질 및 항산화 활성)

  • Park, Byung-Gu;Lee, So-Yeon;Lee, Myung-Ho
    • Culinary science and hospitality research
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    • v.23 no.3
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    • pp.207-215
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    • 2017
  • The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

Quality Characteristics of Brown Sauce with Different Amounts and Preparation Methods of Artemisia princeps (사자발 쑥의 전처리 방법 및 첨가량을 달리한 브라운 소스의 품질 특성)

  • Kim, Sung-Guk;Kim, Choong-Ho
    • Culinary science and hospitality research
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    • v.16 no.1
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    • pp.1-12
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    • 2010
  • This study analyzed the physical quality and sensory characteristics of Artemisia by experimenting the medicinal effect and functionality of Artemisia in roasting condition of temperature on 80, 110, and $230^{\circ}C$, roasting condition of time on 6 min, blanching condition($100^{\circ}C$) of time on 1 min, oven drying condition of $50^{\circ}C$, 5 min, and additive amounts of 0.1, 0.2, and 0.5% in order to make brown sauce. Its color values in roasting and blanching showed a little significant difference. Its sugar content when roasted at $110^{\circ}C$ and 0.5% of addition was the highest; in all groups, the more addition, the more sugar content. Spreadability in roasting with 0.5% of addition was increased and the group with 0.1% of addition was decreased in blanching, which showed a little significant difference. Its sensory characteristics showed high in 0.1, 0.2, 0.5% when blanched, roasted, and 0.1% when oven dried.

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Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis (프로폴리스 첨가 명태 연육 튀김어묵의 품질 특성)

  • Kim, Gwang-Woo;Kim, Ga-Hyeon;Kim, Jeong-Sik;An, Hyo-Yeong;Hu, Gil-Won;Park, In-Suk;Kim, Ok-Seon;Cho, Soon-Yeong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.4
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    • pp.485-489
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    • 2008
  • In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

Effects of additives on physicochemical properties of gruels during storage (첨가 재료에 따른 저장 중 죽의 품질 특성에 미치는 영향)

  • Shim, Ye-Eun;Kum, Jun-Seok;Ahn, Yong-Sik;Park, Jong-Dae;Choi, Hyunwook;Seo, Dong-Ho;Lee, Byung-Hoo
    • Korean Journal of Food Science and Technology
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    • v.52 no.2
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    • pp.162-166
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    • 2020
  • This study examined the effects of additives on the physicochemical properties of gruels during storage. The color, a-value, and b-value of fine-nut, dried pollack, soybean, and chicken gruels increased, while the L-value and whiteness decreased. In addition, the a-value, b-value, and L-value of oyster mushroom gruel decreased upon increase in the storage period. Texture analyzer measurements of gruels revealed that the gumminess, cohesiveness, adhesiveness, and hardness decreased during the storage period of 90 days. The amylose and total sugar contents were also decreased during this storage period. Majority of the fatty acid composition of the gruels during the storage period at 25℃ was due to unsaturated fatty acid. The total unsaturated fatty acid content decreased, whereas saturated fatty acid content increased during the storage period of 45 days.

Freshness Monitoring of Raw Salmon Filet Using a Colorimetric Sensor that is Sensitive to Volatile Nitrogen Compounds (휘발성 질소화합물 감응형 색변환 센서를 활용한 연어 신선도 모니터링)

  • Kim, Jae Man;Lee, Hyeonji;Hyun, Jung-Ho;Park, Joon-Shik;Kim, Yong Shin
    • Journal of Sensor Science and Technology
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    • v.29 no.2
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    • pp.93-99
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    • 2020
  • A colorimetric paper sensor was used to detect volatile nitrogen-containing compounds emitted from spoiled salmon filets to determine their freshness. The sensing mechanism was based on acid-base reactions between acidic pH-indicating dyes and basic volatile ammonia and amines. A sensing layer was simply fabricated by drop-casting a dye solution of bromocresol green (BCG) on a polyvinylidene fluoride substrate, and its color-change response was enhanced by optimizing the amounts of additive chemicals, such as polyethylene glycol, p-toluene sulfonic acid, and graphene oxide in the dye solution. To avoid the adverse effects of water vapor, both faces of the sensing layer were enclosed by using a polyethylene terephthalate film and a gas-permeable microporous polytetrafluoroethylene sheet, respectively. When exposed to basic gas analytes, the paper-like sensor distinctly exhibited a color change from initially yellow, then to green, and finally to blue due to the deprotonation of BCG via the Brønsted acid-base reaction. The use of ammonia analyte as a test gas confirmed that the sensing performance of the optimized sensor was reversible and excellent (detection time of < 15 min, sensitive naked-eye detection at 0.25 ppm, good selectivity to common volatile organic gases, and good stability against thermal stress). Finally, the coloration intensity of the sensor was quantified as a function of the storage time of the salmon filet at 28℃ to evaluate its usefulness in monitoring of the food freshness with the measurement of the total viable count (TVC) of microorganisms in the food. The TVC value increased from 3.2 × 105 to 3.1 × 109 cfu/g in 28 h and then became stable, whereas the sensor response abruptly changed in the first 8 h and slightly increased thereafter. This result suggests that the colorimetric response could be used as an indicator for evaluating the degree of decay of salmon induced by microorganisms.

Effects of young persimmon fruit powder on rice cookie quality (어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향)

  • Seong, Jong-Hwan;Park, Han-Sol;Chung, Hun-Sik;Kim, Dong-Seob;Kim, Han-Soo;Lee, Young-Guen
    • Food Science and Preservation
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    • v.24 no.8
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    • pp.1060-1066
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    • 2017
  • This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

Physicochemical characteristics of carotenoid-enriched extract prepared from persimmon peels by ultrasound-assisted extraction with soybean oil solvent (초음파와 대두유 용매를 이용한 감 껍질 추출물의 이화학적 특성 )

  • Hun Sik Chung;Kwang Sup Youn;Soo Won Lee;Hey Kyung Moon;Jong Kuk Kim
    • Food Science and Preservation
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    • v.30 no.1
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    • pp.122-131
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    • 2023
  • Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62℃; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.

Effect of Certain Additives on Bread-Making Quality of Wheat-Purple Sweet Potato Flours (밀 및 자색고구마 가루의 제빵성에 대한 첨가제의 영향)

  • 김선영;유정희
    • Korean journal of food and cookery science
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    • v.13 no.4
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    • pp.492-499
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    • 1997
  • The effect of oxidants, gluten and gums on breadmaking quality of wheat-purple sweet potato(Ipomoea batatas) composite flour were studied. Alveograph tests of doughs showed that all additives increased the P, L and W values. Of these additives, L-Ascorbic acid, gluten, carboxy methyl cellulose have a significant effect on alveogram indexes. SEM showed that the dough added with additives changed some what in appearance when compared with the control. When oxidants was added, the doughs discontinuous gluten film were observed. No significant differences ,were evident in bread crumb color among the additives. And textural characteristics of bread crumb were influened by adding additives. Breads containing additives showed an increase in max weight, strength and hardness and a decrease in springness and cohesiveness. Average enthalpy values for all bread crumb after 7days increased with storage time. However, addition of additives decrease the rate of staling slightly more than that of the control. Addition of L-Ascorbic acid, L-Cystine, carboxy methyl cellulose and hydroxy propyl methyl cellulose increased the loaf volume significantly, and with except potassium bromate bread scores were acceptable.

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