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감자조직으로부터 유세포의 분리 및 분리수율에 영향을 미치는 감자의 품질특성
정길영 ( Gil Young Jung ),권오근 ( Oh Keun Kwon ),정진철 ( Jin Cheol Jeong ),김현석 ( Hyun Seok Kim ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.4
The objective of this study is to investigate the optimal conditions for the isolation of individual parenchyma cells (PC) from domestic potato flesh, to determine the proper potato cultivars preparing the dehydrated potato PC to maximum yields, and to identify critical factors affecting the isolation of PC from potato flesh. The isolation yield of PC from frozen potato flesh was 2 times higher than that of raw potato flesh. Commercial pectinase cocktail with pectin lyase (relative to polygalacturonase) as a main enzyme was more effective in isolating PC from potato flesh. Once pectinase cocktail was diluted 200 times with deionized water, free potato starch granules and damaged/ruptured parenchyma cells were observed in dehydrated PC to a much less extent. During 2 h enzyme reaction, maximum yield (66.1%) of dehydrated PC was achieved at pH 2.5 and 50oC with 14:3 (v/w) mixing ratio of reaction medium and thawed potato flesh. Of domestic potatoes, Chuback, Chudong, Chuyoung, Dejima, and Gawon potato cultivars were appropriate for producing the dehydrated PC material. The isolation yields of PC from potato fleshes was significantly influenced by the hardness of raw potato flesh and the total starch and non-starch polysaccharide content of potato
케이크 도넛의 흡유저감에 대한 두부 페이스트와 비전분성 탄수화물 고분자의 영향
정길영 ( Gil-young Jung ),이현정 ( Hyeon-jeong Lee ),고은솔 ( Eun-sol Ko ),김현석 ( Hyun-seok Kim ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and κ-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.
파지두부와 옥수수전분을 이용한 글루텐 프리 머핀의 제조와 특성
이용훈 ( Yonghun Lee ),정길영 ( Gil-young Jung ),고은솔 ( Eun-sol Ko ),김현석 ( Hyun-seok Kim ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40- S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.