본 연구는 염소 도축공정 확립을 위해, 도축 과정 중 탕박(scalding) 및 박피(skinning)가 재래흑염소 등심의 저장 중 물리화학적 특성에 미치는 영향을 비교 분석하고자 수행되었다. 동일한 사양 조건에서 사육된 재래흑염소 6 두를 각각 탕박 및 박피 과정에 따라 도축한 후, 등심근을 채취하여 저장 기간 동안 이화학적 특성 변화를 관찰하여 재래흑염소에 적합한 도축 방법을 선택하고자 하였다. 그 결과, 탕박처리는 전반적으로 연도를 개선하는 데 효과적인 것으로 나타났으며, 박피 처리는 저장 중 보수력 유지에 우수하고, 색도의 선명도(a*, chroma)와 지질산화에 더 안정적인 특성을 보였다. 탕박은 소비자의 기호도 측면에서 유리한 부드러운 조직감을 제공할 수 있지만, 박피는 특히 위생적 안전성과 품질 균일성 확보 측면에서 더 바람직한 도축 방법으로 판단된다.

This study was conducted to investigate the effects of pretreatments and soybean oil on the physicochemical properties of mung bean starch and the textural properties of gels. Dry heat and microwave heat treatments were used as pretreatments to enhance the textural and storage qualities of mung bean starch gels. Pretreatment and the addition of soybean oil increased the swelling power and solubility of starch; particularly, dry heat treatment significantly increased the solubility of starch. In the RVA test, microwave heat treatment increased pasting viscosity, whereas dry heat treatment reduced pasting viscosity over all temperature ranges. Both pretreatments increased the peak time and gelatinization temperature. Dry heat treatment significantly increased the hardness, gumminess, and chewiness of mung bean starch gels compared to microwave heat treatment, however, reduced cohesiveness and adhesiveness. The addition of soybean oil slightly increased the fracture strain. No significant difference was observed in the water-holding capacity due to pretreatment and oil addition. These results confirmed that the textural characteristics of the mung bean starch gel were affected by pre-heat treatment of the starches.

이 연구의 목적은 염전에서 폐기되는 간수로 만든 담체의 비소 제거 특성을 연구한 것이다. 간수담체의 물리적 특성은 800 ~ 900℃에서 소성된 것을 사용하여 검토하였다. 비표면적과 흡수율은 각각 16.670 m2/g, 42.3%이었고 압축강도와 총 기공부피는 각각 28.3 kgf/cm2, 0.00818 cm2/g이었다. 간수담체의 화학적 조성은 SiO2가 55.3%이었고 특히, MgO가 19.2%로 매우 높은 농도로 존재하였다. 이런 결 과는 마그네슘 이온을 고농도로 포함하고 있는 간수의 영향을 받은 것으로 판단된다. 또한, X-Ray 회절 분석 결과, 간수담체는 Forsterite(Mg2SiO4)와 결정구조가 유사한 것으로 밝혀졌다. 간수담체는 제올라이트와 다양한 간수 용량으로 제조되었고 20% 간수로 만든 간수담체에서 비소 제거 효율이 최대화되었다. 또한, 수용액 중 간수담체의 용량이 40%일 때 90% 이상의 비소 제거 효율을 나타냈다. 간 수담체의 비소 제거 반응은 매우 빠르게 발생하였고 대부분의 비소 제거 반응이 수 시간 내에 끝났다. 회분식 실험을 통해서 간수담체의 비소 제거율에 미치는 pH 영향을 검토한 결과, 간수담체는 넓은 pH 범위(pH 5 ~ 10)에서도 높은 비소 제거 효율을 나타내었다.

To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

To determine the differences in food quality between fish fed a low fish meal diet containing black soldier fly (Hermetia illucens) instead of fish meal and those fed a general fish meal diet, we analyzed the approximate components, mineral content, amino acid composition, fatty acid composition, color, and texture of Flounder (Paralichthys olivaceus). The analysis of approximate components showed no difference between the two samples, except for moisture content. Mineral contents were measured in the order of K, P, Na, and Mg in both samples, with no difference except for phosphorus (P). A total of 16 amino acids were detected in both samples, with no significant differences in their composition. Additionally, 17 types of free amino acids were identified, with no significant differences between the two samples. The fatty acid composition consisted of 13 fatty acids, with palmitic acid, DHA, and oleic acid being the most prominent, although slight differences in content were observed. The color and texture also showed no differences between the two samples. Overall, there were no significant differences in chemical components or physical characteristics, so it was judged to be insignificant in terms of food science.

To prevent and improve various metabolic-related diseases caused by modern high-energy eating habits, alternative meats using mushroom materials are being researched. In this study, high-moisture (HMMA) and low-moisture meat analog (LMMA) were prepared using Pleurotus ostreatus fruiting body (oyster mushroom) powder and isolated soy protein as the raw materials in a co-rotating twin-screw extruder. Textural characteristics tended to decrease as the oyster mushroom content increased. HMMA exhibited a fibrous structure similar to that of chicken, whereas LMMA did not show a characteristic fibrous structure. The water absorption capacity of substitute meat decreased with increasing mushroom powder content. Radical scavenging activity, a measure of antioxidant activity, increased with increasing mushroom content in the substitute meat because of the influence of antioxidant components such as polyphenols in mushrooms. In terms of the prepared substitute meat's color, it was less vibrant and lacked intensity, which is thought to make it less appealing to customers. To address this issue, more ingredients need to be investigated.

This study aimed to broaden the utilization of rice flour by incorporating it into white bread. The rice flour used was derived from the "Baromi 2 (B2)" soft rice variety developed by the Rural Development Administration. Wheat flour in white bread was substitution with B2 at levels of 20%, 40%, 60%, 80%, and 100%. The physicochemical properties of the resulting products were evaluated. As B2 substitution levels increased, fermentation expansion and product volume decreased. However, no significant differences from the control group were observed substitution levels up to 20%. Increasing B2 levels also reduced the crust’s Browning Index (BI), whereas products with appropriate B2 substitution exhibited reduced staling rates. These findings suggest that B2 has the potential to be used as a wheat flour substitute at levels up to 20% in baked goods. This study also reaffirms B2’s suitability as an alternative to wheat flour, suggesting that incorporating various baking enzymes and gluten substitutes will improve the quality of rice-based bread products in future applications.

This study examined the physicochemical and mechanical properties of edible composite films made of cellulose nanofiber (CNF) and shellac (Sh). All films were conditioned at 25℃ and 53% relative humidity (RH) for at least 48 h before analyses. Increasing the Sh ratio from 0% to 100% resulted in an increase in film thickness from 57.8 μm to 71.1 μm, while opacity decreased significantly from 22.3 mm⁻¹ to 3.7 mm⁻¹. With the increase in the Sh ratio, the moisture content, water solubility, and swelling of the film increased from 9.7% to 35.1%, 4.9% to 100%, and 3.0% to 10.5%, respectively. The CNF film (0% Sh) exhibited a lower water contact angle than the films with 80% and 100% Sh, but it was more water-resistant. As the Sh ratio increased, the tensile strength, yield stress, Young’s modulus, and work of break of the films decreased significantly from 17.9 MPa to 0.3 MPa, 1.00 MPa to 0.38 MPa, 220.7 MPa to 0.9 MPa, and 0.67 MJ/m3 to 0.13 MJ/m3, respectively. Conversely, the elongation at break increased dramatically from 10% to 253%. This study demonstrated that the thickness, opacity, moisture-related properties, and mechanical properties of CNF-Sh composite films could be tailored by varying the biopolymer ratio.

This study investigated the properties of starch isolated from Betaone barley (high β-glucan content of 11.32%), waxy-type Hwanggeumchal barley, and non-waxy type Hyeyang barley using water or 0.2% NaOH. Starch isolated with NaOH contained 4.79% damaged starch, 0.17% protein, 0.01% β-glucan, and 0.20% crude fat, while starch isolated with water contained 2.95%, 1.91%, 0.10%, and 0.31%, respectively. The starch granule were oval in shape, with particle sizes ordered as follows: Betaone (4.9 μm), Hwanggeumchal (8.9 μm), and Hyeyang (13.6 μm). Thermal properties revealed, that gelatinization onset, peak, and end temperatures increased with particle size. NaOH isolation was found to be more effective than water isolation in removing proteins, but resulted in higher levels of damaged starch and partially disrupted the crystalline structure.

This research paper delves into the effects of noni juice concentration, fermentation temperature, and incubation time on the physicochemical and sensory properties of noni juice-fortified yogurt. The study found that increasing the concentration of noni juice leads to higher acidity in the yogurt, resulting in a decrease in pH, total soluble solids content, and syneresis. The optimal concentration for achieving the desired physical and sensory qualities is 3%. Incubation time and temperature were also found to significantly influence the yogurt’s pH, acidity, total soluble solids content, and syneresis, with higher incubation time and temperature consistently producing higher-quality yogurt. The best incubation time and temperature for noni juice-fortified yogurt were determined to be 10 h at 42oC. Therefore, the research suggests that adding 3% Bestone noni juice and incubating for 10 h at 42oC using the starter culture powder Yogourmet can lead to the production of consistently high-quality noni juice-fortified yogurt, which is of significant relevance and importance to the dairy and fermentation industries.

This study investigated the impact of hydrolyzed plant proteins on the physical, thermal, and rheological properties of rice flour (RF) for protein fortification for the elderly and general food systems. Faba bean protein concentrate and chickpea flour were first treated with polysaccharide hydrolyzed enzymes (control; CTFP and CTCF, respectively) and subsequentially with protease hydrolyzed enzymes (hydrolyzed protein material; HZFP and HZCF, respectively). The addition of CTFP and HZFP enhanced the swelling power of RF, whereas the CTCF and HZCF exhibited the opposite trends. Adding all controls and hydrolyzed protein materials to RF increased the solubility and gelatinization temperature and decreased the gelatinization enthalpy. The HZFP addition successfully developed the pasting viscosity of RF, whereas the others did not. The RF-HZFP mixture had a higher peak viscosity than RF but lower trough, breakdown, final, and setback viscosities. These findings suggest that the controls and hydrolyzed protein materials studied here could be used as sources for protein fortification of foods, particularly for the elderly, with minimal changes in textural and rheological characteristics, thereby contributing to the development of nutritious and palatable food products.

The development of biocomposites using renewable resources is a cost-effective and long-term solution to environmental and resource issues. Hydrogels [Poly Sodium Acrylate (PSA)] were created by variable percentages of crosslinker concentration, and banana–cellulose microfibril (CMF) was used as a filler in this study for better reinforcement. When the concentration of crosslinker is increased, the number of covalent crosslinks increases, limiting the movement of water molecules and lowering the diffusion coefficient, equilibrium water content, the initial rate of swelling, and the theoretical equilibrium swelling ratio. The swelling behaviour of reinforced PSA with high concentrations of CMF was unexpected; the hydrophilic OH groups of CMF increase the diffusion of water molecules from the swelling medium to inside the PSA, allowing for better mechanical behaviour of gels without sacrificing the swelling response. The swelling behaviour and swelling exponent of a hydrogel were determined at various temperatures, pH levels, and physiological fluid models. The swelling exponent's maximum value was discovered to be 0.5, which suggests that the hydrogel's water diffusion was non-Fickian in nature. The swelling ratio was found to rise with rising temperature and to have a lower value than that at room temperature. It was also proven that elevating the pH of the medium from 1 to 7 improved the PSA/CMF hydrogels' swelling response. The swelling behaviour of PSA/CMF hydrogels was also investigated as the concentration of CMF rose from 0.2 to 1%. The equilibrium water content, swelling kinetics, and water transport mechanisms were all investigated. The Flory–Rehner equation was applied to determine crosslinking density, polymer mesh size, and molecular weight between crosslinks.

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.

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’.

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.