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.

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.

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’.

Rice ratooning is the cultural practice that easily produces secondary rice from the stubble left behind after harvesting the main crop. ‘Daol’ is an extremely early growing rice variety. Planting this variety early allows for an additional ratoon harvest after the primary rice harvest. The plant growth and yield of ratoon rice were very low compared to those of main rice. Protein, amylose content, and head rice rate were higher in ratoon rice than in main rice. The distribution by the rice flour particle size of main and ratoon rice was similar. The damaged starch content in ratoon rice was relatively high at 6.1%. Ratoon rice required a longer time and higher temperature for pasting than main rice. Compared to the original rice, peak viscosity (PV), hot paste viscosity (HPV), cool paste viscosity (CPV), and breakdown (BD) were very low, and setback (SB) was high. As a result of analyzing the gelatinization properties of main and ratoon rice using differential calorimetry, it was found that the onset (To), peak (Tp), and conclusion (Tc) of ratoon rice starch were processed at a lower temperature than those of main rice. The gelatinization enthalpy of both samples was similar. The distribution of amylopectin short chains in ratoon rice was higher than that in main rice.

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.