간행물
산업식품공학 KCI 등재 Food Engineering Progress
- 발행기관 한국산업식품공학회
- 자료유형 학술지
- 간기 계간
- ISSN 1226-4768 (Print)2288-1247 (Online)
- 수록기간 1997 ~ 2024
- 주제분류 농수해양 > 식품과학 농수해양 분류의 다른 간행물
- 십진분류KDC 574DDC 664
권호리스트/논문검색
제27권 제3호 (2023년 8월) 10건
1.
2023.08
구독 인증기관 무료, 개인회원 유료
As the average temperature on Earth increases due to global climate change, crops are further needed to overcome this issue. Since sweet potato has high yield potential, can grow in harsh environments, and contains abundant nutrients, it is a potential substitute food in response to environmental crises. Compared to grains such as rice and barley, sweet potato has a lower glycemic load and contains various natural antioxidants, showing a variety of physiological functions. Thus, sweet potato is in the spotlight as a healthy food. Although domestic sweet potato production continued to decrease from 1990 to 2010, its production was maintained or slightly increased until 2020 due to the changes in consumers’ dietary habits that emphasize health. In this regard, steamed or roasted sweet potatoes were consumed as a snack substitute in the previous eating form. Furthermore, sweet potato starch has been used in various industries, including food. Therefore, this study intends to discuss the value of sweet potatoes as food, the production trend and cultivation method of sweet potatoes in South Korea, and the industrial application of sweet potatoes.
4,000원
2.
2023.08
구독 인증기관 무료, 개인회원 유료
This study aimed to establish the optimal conditions for producing gluten-free noodles by varying the amount of pregelatinized rice flour added to the regular rice flour and investigating their quality characteristics. With an increase in the amount of added pregelatinized rice flour, the brightness of the noodles decreased, and the color became more yellow both before and after cooking. Adding pregelatinized rice flour to the noodles also increased hardness, elasticity, chewiness, stickiness, and adhesiveness. The textures of the two groups of samples (PR-10 and PR-15) were similar to that of the control, indicating comparable structural characteristics. Furthermore, the absence of gluten made it inherently challenging to form gluten-free noodles. Still, adding pregelatinized rice flour improved the processability of the dough, leading to better noodle formation. An optimal addition of 15% pregelatinized rice flour was deemed suitable for optimal noodle formation in gluten-free noodles. This study established blending conditions using pregelatinized rice flour to improve the poor processability of gluten-free noodles. The findings are expected to be valuable for the industry’s future development of gluten-free processed food.
4,000원
3.
2023.08
구독 인증기관 무료, 개인회원 유료
Opuntia ficus-indica (OFI), or Pricky Pear Cactus, is effective in cough, fever, pain and anti-inflammatory action, and asthma. This study aims to investigate the effect of OFI stem extract on the respiratory system of animal models induced by ovalbumin (OVA) and fine dust (PM10) and to analyze the indicator substances of OFI stem extract. In the OFI stem 50% ethanol extract (OFI-50E) administration group, the number of immune cells and inflammatory cytokines in the lungs and BAL decreased to a similar level to the positive control group administered with dexamethasone. In addition, OVA-specific IgE and airway hyper-reactivity (AHR) were significantly reduced. Also, the deposition of PM10 observed through staining of lung tissue was clearly reduced in the OFI-50E 200 mg/kg administration group. The anti-inflammatory mechanism in the lung was found to obstruct the production of inflammatory cytokines by impeding the NF-kB and MAPK pathways through the inhibition of IRAK-1 active cells. The main component of OFI stem 50% ethanol extract was identified to be narcissin. According to the study results, OFI is expected to be a respiratory health functional food.
4,300원
4.
2023.08
구독 인증기관 무료, 개인회원 유료
Protein can be provided by cultivating various microbes, which contain more than 30% protein content by cell dry weight. This study compared intracellular protein concentrations of various wild-type yeasts from different sources to select the best yeast strain with high protein concentration. Among them, Saccharomyces cerevisiae KCCM 34709, used for molasses fermentation, exhibited 4.1-fold higher protein concentration than a laboratory yeast strain, S. cerevisiae D452-2. In this study, an approach consisting of random mutagenesis coupled with the Bradford protein assay-based screening method was applied to enhance the S. cerevisiae KCCM 34709 protein content. Among 1,000 mutants, the #180 mutant strain produced 5,041±519 mg/L total amino acid in 48 h, which was 31% higher than the parental S. cerevisiae KCCM 34709 strain. These results demonstrate that the #180 mutant strain can be an attractive cell factory for animal-free protein production.
4,000원
5.
2023.08
구독 인증기관 무료, 개인회원 유료
In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.
4,000원
6.
2023.08
구독 인증기관 무료, 개인회원 유료
A rapid analytical method was developed and optimized to determine gluten content in bread. Existing gluten quantification methods were inappropriate for bread with high gluten content because they were optimized to analyze shallow gluten content. To overcome this problem, the first method of quantifying the gluten content in bread was developed by modifying the gluten analysis method in cereal grains. Heat-stable gliadin was selectively quantified for gluten quantification using high-performance liquid chromatography (HPLC), and gliadin peaks were separated using an Agilent SB-C8 column. The specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) were measured for validation. The calibration curve of gliadin had high linearity (R2 = 0.9996), and LOD and LOQ were 0.03 and 0.10 g/100 g, respectively. The relative standard deviation (RSD) values of intra- and inter-day precision were less than 2.49% and 1.54%, respectively. Recovery ranged from 90.73% to 93.87%, with RSD values less than 2.06%. These results indicate that the HPLC method for quantifying gluten in bakery products is efficient, reliable, and reproducible.
4,000원
7.
2023.08
구독 인증기관 무료, 개인회원 유료
This study measured coffee’s quality and antioxidant properties by adding sweet sapphire grapes with different extraction conditions to develop materials for a new, healthy, functional coffee menu. As for pH, the control group showed a higher value than the sample group, and ES-SP was the highest at 11.47±0.06oBrix in the soluble solid content. As for organic acids, ES-SP showed the highest values in shikimic acid, formic acid, and acetic acid. In glucose and fructose, ES-SP showed high contents of 19236.80 mg/ml and 24578.21 mg/ml among sample groups. Trigonelin and chlorogenic acid showed the highest values of ES-SP at 1349.44±0.50 mg/mL and 1132.58±0.51 mg/mL. In caffeine, the control group and ES-SP showed high content. In DPPH, all sample groups showed higher values than the control group. The total phenol content was the highest in the control and ES-SP groups. As a result of the above espresso extraction conditions, coffee has high organic acid, free sugar, trigonelin, chlorogenic acid, antioxidant, and total polyphenol content, providing suitable manufacturing method for developing coffee menus using sweet sapphire.
4,000원
8.
2023.08
구독 인증기관 무료, 개인회원 유료
This study aims to evaluate the anti-inflammatory effect of Auricularia auricula-judae ethanol extract (AEE) in LPS-induced RAW264.7 cells and dextran sulfate sodium (DSS)-induced acute colitis mice. The highest levels of total polyphenols and DPPH radical scavenging activity were observed in AEE. Also, NO production was reduced in a dose-dependent manner in RAW264.7 cells stimulated by lipopolysaccharide (LPS). AEE was suspended in distilled water and administration per oral at different doses of 100 and 300 mg/kg body weight every day with 3% DSS in drinking water for 7 days. The sample AEE 100 and 300 mg/kg significantly increased body weight, colon length and decreased disease activity index (DAI) score. Histological features showed that 100 and 300 mg/kg of AEE suppressed edema, mucosal damage and the loss of crypts induced by DSS. The serum levels of TNF- and IL-6 were measured in acute colitis mice using ELISA kits. Levels of TNF- and IL-6 in serum were significantly decreased by topical application of AEE. Therefore, AEE increases antioxidant and anti-inflammatory activity, and it is thought that it can effectively help prevent colitis.
4,000원
9.
2023.08
구독 인증기관 무료, 개인회원 유료
This study established the optimal conditions of noodles by varying the amount of modified starch treated with octenyl succinic anhydride in wheat starch. It investigated the digestibility and quality characteristics of the produced noodles. The color difference of the noodles added with octenyl-succinic anhydride (OSA)-modified starch increased as the amount of OSA-modified starch added increased but decreased after cooking. The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water absorption, and turbidity but reduced volume. In the extensibility of noodles, the noodles with 10 and 20% OSA-modified starch showed the most similar values to the control. The digestibility of noodles with OSA-modified starch added showed a higher RS content as the amount of OSA-modified starch added increased. However, it is considered that an optimal addition level of 20% of modified starch is suitable for the formation of noodle texture. As a result of this study, it is thought that OSA-modified starch, with its low digestibility, could be utilized not only in noodles but also as a low-calorie food ingredient that can replace wheat flour.
4,000원
10.
2023.08
구독 인증기관 무료, 개인회원 유료
This study measured the quality characteristics of Yulmu-added kimchi with different manufacturing methods to present primary data for the food development of kimchi and the optimal Yulmu manufacturing method. pH, salinity, and soluble solids tended to decrease during the storage period in all sample groups. The chromaticity differed depending on the mixing ratio of the material, and WYS showed the highest values for all L, a, and b values. Total polyphenol content and ABTS free radical scavenging activity were higher in the Yulmu-added sample groups than in the control group. Citric acid was reduced in range in the control group and all sample groups during the storage period, and lactic acid tended to increase in content in all sample groups. The dietary fiber content was higher in the Yulmu-added sample group than in the control group during storage. As a result, it was found that Yulmu-added kimchi had higher total phenol content, antioxidant properties, and dietary fiber content than the control group. YFF, YF, and WYF were found to be excellent, confirming their nutritional value, and are considered suitable for developing healthy and functional food materials for kimchi.
4,000원
