• 한국식품영양학회지
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• 제31권6호
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• pp.792-801
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• 2018

Proximate compositions, quality and physicochemical characteristics of small black soybean cultivar, cultivated in the north-central region of South Korea with different seeding periods, were evaluated. Proximate compositions, chromaticity, water binding capacity, water solubility index, swelling power, and antioxidant properties were significantly different among cultivars and different seeding periods. Moisture, crude ash, fat, protein, and carbohydrate contents of small black soybean cultivar were 5.53~6.69, 5.47~6.54, 15.38~19.14, 34.17~40.26, and 32.04~36.85 g/100 g, respectively. Lightness, redness and yellowness were 35.60~38.61, -0.02~0.07 and -0.56~-0.13, and water binding capacity, water solubility index and swelling power were 84.48~148.31, 46.65~54.89 and 29.87~35.12%, respectively. Total polyphenol contents of first, second, and third seedings on small black soybean cultivar were 10.40~15.48, 9.86~14.85 and 8.61~15.39 mg GAE/g; total flavonoid contents were 5.81~7.25, 5.81~7.34 and 5.52~7.64 mg CE/g, respectively. DPPH radical scavenging activity was 4.55~7.86, 3.99~8.79, and 3.74~9.43 mg TE/g, and ABTS radical scavenging activity was 9.32~12.90, 8.64~13.39, and 8.51~14.35 mg TE/g, respectively. Phenol compound of Tawonkong and Socheong cultivars decreased with delay of seeding periods. Radical scavenging activity of Socheong and Jununi cultivars decreased with delay of seeding periods, but Socheong 2 and Socheongja cultivars increased. In the study, phenol compound and radical scavenging activity of small black soybean cultivar were different, depending on cultivars and seeding periods.

• 한국식품조리과학회지
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• 제28권5호
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• pp.541-547
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• 2012

This study was performed to compare the processing aptitudes of the rice muffins produced from the seven rice varieties, including Goami, Goami 2, Deuraechan, Baegjinju, Seolgaeng, Haiami and Hanareum, along with the use of hydroxypropyl methylcelluloses (HPMCs) as a replacement for the egg white. The water binding capacity of rice flours was significantly higher than that of wheat flour, but its fat binding capacity was lower than that of wheat flour (p<0.05). In the viscosity of the batter, Goami and Baegjinju were lower than that of the wheat flour. There was no significant difference in the specific gravity of Seolgaeng and the batter of wheat flour. The pH of all varieties except Goami 2 was higher than batter of wheat flour(p<0.05). Haiami flour produced higher muffin volume and specific volume compared with the wheat flour muffin. The textural characteristics, the muffins produced by Haiami and Hanareum flours had significantly lower hardness than the wheat flour muffin after 30 hours. All rice varieties except Gaomi 2 showed no significant difference compared to the wheat flour muffin in color, taste and texture (p<0.05). Furthermore, flavor of muffins produced from the Seolgaeng, Haiami and Hanareum flours tested higher than the wheat flour muffin. It was concluded that the rice varieties of Seolgaeng, Goami, Haiami and Hanareum were considered to be the most suitable rice cultivars for the rice muffins.

• 한국식품과학회지
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• 제28권6호
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• pp.1009-1013
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• 1996

게껍질로부터 얻은 분자량이 다른 chitin을 phosphorylation하여 얻은 MCC의 유화 안정능력은 중간 분자량의 chitin에 40% phosphorylation시킨 것(M-40-MCC)이 가장 좋았다. 그리고 MCC의 지방 결합 능력은 사용한 chitin의 분자량 크기에 별 영향을 받지 않았으나, phosphorylation 정도가 높은 MCC는 지방 결합 능력 이 커지는 경향을 보였다. 액상 커피 creamer에 사용되는 유화제의 50-70%를 MCC로 대체하여 제품을 만들어 품질을 평가한 결과 유화 안정성이 만족스러웠고, MCC를 첨가하면 creamer의 점도가 감소하는 경향을 나타내었다. 그리고 creamer의 백탁능력을 커피에 평가한 결과 MCC 첨가한 creamer의 L 값이 대조구보다 우수하였다. 그리고 creamer제품의 관능검사 결과 시료간에 여러가지 관능적 특성에 차이가 없었으나, MCC를 70% 첨가하면 creamer의 구수한 맛이 대조구보다 떨어지고 전체적인 선호도도 감소하는 것으로 나타났다 이들 결과를 종합해 보면 액상 커피 creamer에 50%정도의 MCC를 첨가하는 것이 적당한 것으로 평가되었다.

• 한국식품영양학회지
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• 제36권4호
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• pp.264-273
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• 2023

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO₂ and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

• 육가공
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• 통권34호겨울호
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• pp.26-39
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• 2007

본 실험은 소금 및 GdL의 첨가가 세척 및 가압 처리된 재구성육의 이화학적 특성에 미치는 효과를 규명하고자 실시되었다. 소금 및 GdL의 첨가는 재구성육의 결착강도를 현저하게 증가시켰고, 저염농도 또는 소금이 무첨가 되어도 소량의 GdL의 첨가에 의한 결착강도의 향상을 기대할 수 있었다. 그러나 GdL의 첨가는 색도를 가열처리와 유사하게 변색시켰고, 이러한 변색은 GdL의 증가와 더불어 현저하였다. 그러나 이들 단점은 세척이나 기타 첨가물에 의하여 향상시킬 수 있으리라 판단되었다. 따라서 본 실험의 결과에 의하면 소량의 소금 및 GdL의 조합을 통하여 바람직한 결착강도 및 변색 저하를 기대할 수 있었고, 첨가된 인산염과 carrageenan에 의한 보수력의 향상 효과를 얻을 수 있었다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.160-169
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• 2009

This study was performed to examine the quality characteristics of red ginseng wet noodles prepared with additions of carrageenan, xanthan gum, or guar gum. The quality characteristics of the samples were estimated in terms of their general composition, color differences, cooking characteristics, textural attributes, sensory qualities, and microbial growth during storage. The results were as follows. Protein content was significantly decreased in the guar gum added group and ash content was significantly increased in the carrageenan added group (p<0.05). Lipid, water, and Na contents were not significant different among the groups. However, water binding capacity was significantly increased in the group with added xanthan gum. Over 10 weeks of storage, water contents did not differ significantly between the xanthan gum and guar gum added groups. In all the added gum groups, L- and a- values were significantly increased whereas b- values decreased (p<0.05). In texture profile analyses, chewiness, cohesiveness, hardness, and springiness were significantly increased in the carrageenan and xanthan gum added groups (p<0.05). According to sensory evaluations, surface color, red ginseng flavor, red ginseng taste, softness, chewiness, and overall acceptability were considered very good in the xanthan gum and guar gum added groups (p<0.05). Therefore, the red ginseng noodles containing xanthan gum and guar gum were deemed most preferable and presented the safest shelf-life during 10 weeks at -$10^{\circ}C$.

• 대한의생명과학회지
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• 제17권3호
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• pp.203-209
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• 2011

Magnesium (Mg) plays an essential role in physiological and metabolic reactions. Recently, there has been an increased interest in the role of Mg deficiency, particularly the relationship between serum Mg value and inflammatory response. This study was designed to determine the relationship between serum Mg deficiency with inflammatory response, electrolytes and hematological alteration over long-term periods. Sixteen male Sprague-Dawley rats were divided into two groups: control (n=8), and Mg deficiency group (MgD group, n=8). Chow and normal water (tap water) were regularly provided to the control group and Mg-depleted chow and third distilled water were regularly provided for 60 days to the MgD group. Body weights, Serum Mg, $K^+$, inorganic phosphorus (IP) and total iron binding capacity (TIBC) levels in the MgD group were lower than those of the control group (P<0.05). Granulocyte fraction and MCV, RDW and PDW levels were higher, whereas lymphocyte fraction, erythrocyte, hemoglobin and MCHC levels were lower in the MgD group than in the control group (P<0.05). MCP-1 and TNF-${\alpha}$ levels in the MgD group were greater than those of the control group (P<0.05). In conclusion, the results of the present study suggest that Mg deficiency over a long-term period had not altered total leukocyte concentration in the blood, but had detrimental effects, including disturbances of electrolytes balance, disturbance of iron indices, potential anemia and elevation of pro-inflammatory cytokine. However, further studies should be performed to determine the relationship between serum Mg deficiency and major organ damage or alteration.

• Food Science and Biotechnology
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• 제18권4호
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• 한국조리학회지
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• 제14권1호
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Journal of Animal Science and Technology
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• 제62권1호
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• pp.94-102
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• 2020

This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respectively, for investigate quality properties. Moisture contents of pork emulsion added wheat fiber-treated group was significantly higher than ISP-treated group (p < 0.05), and protein contents of dietary fiber-treated group were significantly lower than ISP-treated group (p < 0.05). Raw pork emulsion CIE a^⁎ value of oat, bamboo shoot fiber-treated group were significantly lower than ISP-treated group (p < 0.05). After cooking pork emulsion CIE L^⁎ value of dietary fiber-treated group were significantly higher than ISP-treated group (p < 0.05). Raw pork emulsion water holding capacity (WHC) of wheat, oat fiber-treated group were significantly higher than ISP-treated group (p < 0.05), and cooked pork emulsion WHC of wheat, bamboo shoot fiber-treated group were higher than ISP-treated group (p < 0.05). Cooking loss of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05), and viscosity of ISP-treated group was lower than dietary fiber-treated group. Hardness of ISP-treated group was significantly lower than dietary fiber-treated group (p < 0.05); however, cohesiveness of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05). In conclusion, dietary fiber added as binding agent to manufacturing process of pork emulsion was suitable to replacing ISP.