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
제28권 제1호 (2024년 2월) 7건
1.
2024.02
구독 인증기관 무료, 개인회원 유료
Yong Keun Koo, Yong Woon Jung, Dong Hwa Kim, Sang Won Kim, Eun Seol Kim, Byeong Jae Park, Seung Ju Lee, Seung Won Jung
The secondary growth model for Salmonella was developed based on the artificial neural network (ANN) with data collected from ComBase and FoodData Central. In addition to the existing secondary model variables (temperature, pH, Na+, and water contents), more input variables (sugar, carbohydrate, lipid, and protein contents) were considered. The output variables were microbial growth parameters (lag phase duration [l] and maximum growth rate [mmax]). A commercial ANN program (NeuralWorks Predict) was utilized with training at 80%, validation at 10%, and test data at 10%. ANN models were created using all data and cleansed data. Using the cleansed data, the training/testing root mean square error (RMSE) for mmax improved from 0.14/0.16 to 0.11/0.14, whereas the RMSE for l was still not acceptable, from 11.94/33.03 to 7.09/4.18. The l data were divided into two ranges with high and low goodness of fit, whereas the ANN model for each field was built, resulting in an optimally low RMSE.
4,000원
2.
2024.02
구독 인증기관 무료, 개인회원 유료
Joo Won Lee, Mi-Bo Kim, Seungjin Jeong, Hyeju Lee, Su Hyeon Baek, Md. Salah Uddin, Sang Woo Lee, Sang Gil Lee
Bangladeshi medicinal plants (BMP) have a history of traditional use in treating chronic inflammatory diseases, but a BMP bark’s antioxidant and anti-inflammatory effects remain largely unexplored. This study assessed methanolic extracts’ antioxidant and anti-inflammatory properties from the bark of 15 medicinal plant species native to Bangladesh. The methanol extracts of BMP bark were evaluated for their total antioxidant activity and ability to counteract inflammation induced by lipopolysaccharide (LPS) in RAW 264.7 macrophages. Among the 15 bark extracts from BMP, Albizia odoratissima (A. odoratissima), Engelhardia spicata (E. spicata), and Shorea robusta (S. robusta) showed the highest total phenolic contents and total antioxidant capacity by effectively scavenging free radicals. In particular, these three bark extracts significantly reduced the mRNA expression of LPS-induced inflammatory cytokines and enzymes inducible by inflammation in macrophages. Also, the mRNA expression of NADPH oxidase 2 was significantly suppressed by the three bark extracts in LPS-induced RAW 264.7 macrophages. These results suggest that out of the 15 bark extracts obtained from medicinal plants in Bangladesh, the extracts from A. odoratissima, E. spicata, and S. robusta exhibit substantial total antioxidant capacity by efficiently scavenging free radicals and also inhibit LPS-induced inflammation in macrophages.
4,000원
3.
2024.02
구독 인증기관 무료, 개인회원 유료
Animal experiments have demonstrated the effectiveness of fermented rice germ and soybean extracts in lowering blood alcohol concentration. A compound primarily derived from fermented soybean extract constitutes the principal component of DA-5521, an experimental dietary substance examined in this study. We investigated the possible hangover-alleviating effects of DA-5521 in individuals aged 19 to 50 who had previously experienced hangovers. Moreover, we enrolled 22 participants who met the eligibility criteria and conducted a double-blind, randomized, placebo-controlled crossover trial. Six hours after alcohol consumption, the test group exhibited a statistically significant reduction in blood acetaldehyde concentration compared with the placebo group. Further, our results displayed significantly lower levels in the DA- 5521 group at 0.50 and 0.75 h post-ingestion and substantially lower peak breath alcohol concentration compared to the placebo group. These findings confirm that consumption of DA-5521 can significantly ameliorate hangover symptoms by diminishing blood acetaldehyde concentration and reduce breath alcohol concentration.
4,200원
4.
2024.02
구독 인증기관 무료, 개인회원 유료
In this study, we characterized the chemical properties of golden berries, which contain various functional substances and bioactive components, to develop a yogurt dressing using golden berry juice. The total polyphenol content of golden berry was 35.29 mg GAE/g, the total flavonoid content was 28.93 mg QE/g, and the DPPH radical scavenging activity was 94.81%. The chromaticity of yogurt dressing with golden berry juice decreased in L value and increased in a and b values with growing amounts of golden berry juice (p<0.001); viscosity decreased significantly with increasing amounts of golden berry juice (p<0.001). Electronic tongue analysis showed that sourness, umami taste, and saltiness increased upon increasing the quantity of golden berry juice, while sweetness and bitterness increased with less golden berry juice. PCA analysis determined that PC1 and PC2 accounted for 63.45% and 35.29% of the variance, respectively. Furthermore, the addition of golden berry juice impacted the analysis of taste patterns. Sensory evaluation showed that color, flavor, sweetness, sourness, bitterness, and overall acceptability were highest in the 30% golden berry juice group. As a result, it was confirmed that adding golden berry juice is suitable for developing yogurt dressings that can improve health functions and palatability.
4,000원
5.
2024.02
구독 인증기관 무료, 개인회원 유료
This study investigated the physicochemical properties of protein-fortified rice flour by mixing rice flour (RF) with untreated and fermented plant proteins. Fermented faba bean protein concentrate (FMFP) and chickpea flour (FMCF) were prepared by solid-state fermentation of faba bean protein concentrate (UTFP) and chickpea flour (UTCF) using Bacillus subtilis. FMFP and FMCF exhibited higher crude protein, reducing sugar and starch contents more than their counterparts. The increased rate of essential and branched-chain amino acids in FMFP and FMCF exceeded that of crude protein. Adding plant proteins to RF decreased swelling power (SP) and increased solubility in RF-UTFP and RF-FMFP mixtures, while SP and solubility increased in RF-UTCF and RF-FMCF mixtures. All RF-plant protein mixtures showed higher gelatinization temperature and lower gelatinization enthalpy than RF. Thermal gelation was found in all RF-plant protein mixtures, but the RF-FMCF mixture may form weak and unstable gel structures. The increase in pasting viscosity was minimal for the RF-UTFP and RF-FMFP mixtures but more pronounced for the RF-UTCF and RF-FMCF mixtures. Overall, FMFP may be a potential protein source to supplement the protein deficiency in RF with minimal changes in RF-based foods’ rheological and textural properties.
4,300원
6.
2024.02
구독 인증기관 무료, 개인회원 유료
This study evaluated the physicochemical characteristics of wheat-flour mixed powders and cooking properties of Sujebi based on the addition of ‘Baromi2’ rice flours for increased expansion of rice consumption. The addition rates at which a roll surface sheet was formed were selected as 0, 10, 20, 30, and 50% based on preliminary experiments with 0-90% addition rates of ‘Baromi2’. Results of physicochemical characterization showed that increasing the addition ratio of ‘Baromi2’ rice flour resulted in increased crude ash and crude fat levels, however crude protein and total starch decreased. The L*-value (lightness) increased with increasing addition ratio of ‘Baromi2’ rice flour; in contrast, a*-value (redness), b*-value (yellowness), and particle size decreased. Results of RVA showed that increasing the addition ratio of ‘Baromi2’ rice flour increased the peak, breakdown, and setback. Regarding textural properties, hardness and chewiness values were significantly reduced with increasing addition ratios of ‘Baromi2’ rice flour. Based on these results, a blending ratio of 20% or less of ‘Baromi2’ is considered suitable for producing Sujebi, and this result serves as basic data for the development of processed rice flour products using ‘Baromi2’.
4,000원
7.
2024.02
구독 인증기관 무료, 개인회원 유료
With changing dietary trends, active research is underway to substitute rice flour for wheat flour, commonly added to various processed foods. This study aimed to explore whether Baromi2, a floury rice incorporated in the production of Sujebi, can effectively replace wheat flour at appropriate levels based on its physicochemical and cooking characteristics. Baromi2 was categorized based on particle size (100, 140, and 200 mesh) and added in proportions of 10% and 20% relative to the weight of wheat flour. As the amount of Baromi2 increased, the protein and lipid content of the mixed flour also increased. Simultaneously, the dough strength decreased as the noodles became thinner, reducing hardness, gumminess, and chewiness. Additionally, a decrease in particle size increased peak viscosity and breakdown viscosity, whereas setback viscosity decreased. When Baromi2 was added at a 10% ratio, it displayed a low cooking loss, demonstrating desirable characteristics for Sujebi and was considered the most suitable proportion for production. These results provide foundational data for developing various rice-processed products using Baromi2, contributing to expanding consumption and enhancing utility.
4,000원
