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Effects of Plant Ingredients on Physicochemical Properties of Extruded Fish Feed
( Xuelian Ma ),( The-thiri Maung ),( Tie Jin ),( Jin-hyung Yoo ),( Mi-hwan Kim ),( Gi-hyung Ryu ) 한국산업식품공학회 2019 산업 식품공학 Vol.23 No.1
The aim of this study was to determine the effects of different soy protein concentrate (0, 15, 30, and 45%), defatted soy flour (0, 10, 20, and 30%), and wheat flour (10, 20, and 30%) contents replacing fish meal on physiochemical properties of extruded aquatic feed by using a twin screw extruder. The moisture content, barrel temperature, die diameter, and screw speed were adjusted to 45%, 137℃, 4 mm, and 250 rpm, respectively. With the higher amount of soy protein concentrate replacing fish meal, the expansion ratio, swelling ratio, and water stability increased significantly while specific length and water holding capacity decreased significantly. With the increasing defatted soy flour content, expansion ratio increased significantly, but specific length, water holding capacity and water stability decreased significantly. With increase in the wheat flour content, the specific length significantly decreased while the water stability significantly increased. In conclusion, aquatic feed quality was optimized in this study and could be used in the future.
사과 분말 및 사과 농축액 첨가에 따른 국수의 품질 특성
김미환,The-Thiri Maung,문대균,류기형 한국산업식품공학회 2020 산업 식품공학 Vol.24 No.2
This study aims to analyze the cooking and sensory characteristics of noodles to which different types and amounts of apples were added. Apple noodles were made by the addition of apple flour and apple concentrate to wheat flour in proportions of 0, 5, 10, 15, and 20%, respectively. Cooking time, weight after cooking, water loss after cooking, and rehydration rate were analyzed as cooking characteristics. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured as texture characteristics, whereas sensory evaluation was performed on the appearance, color, taste, aroma, texture, and overall preference of noodles. The cooking time decreased as the amount of apple added increased, and the weight after cooking, water loss after cooking, and rehydration rate increased. The hardness and chewiness were decreased and the adhesiveness was increased as the amount of apple added was increased. The sensory test of apple noodles showed a higher score in taste and overall preference than that of the control. Furthermore, the addition of apples tended to produce a high score in all sensory tests, indicating that the addition of apples has a good effect on the quality of noodles. In particular, the addition of 10% apple concentrate showed high scores in all the tested characteristics.
권중근,Yoo Jingi,Win Nay Myo,Maung The-Thiri,Naing Aung Htay,Cho Young-Je,Jung Hee-Young,강인규 한국원예학회 2022 원예과학기술지 Vol.40 No.4
Cell wall constituents and cell wall hydrolase (CWH) enzyme activities play crucial roles in extending the postharvest storability of apples. 1-Methylcyclopropene (1-MCP) has been extensively used to regulate cell wall metabolism of apples during storage. However, the consequences of 1-MCP can differ according to its concentration and the cultivar being treated. In this study, we investigated how 1-MCP concentrations (0.5 and 1.0 µL·L-1) regulate the cell wall components and the activities of CWH in two new apple cultivars, ‘Arisoo’ and ‘Picnic’, during their cold storage. In 1-MCP-treated fruits, uronic acid (UAC) and total sugar contents (TSC) were significantly higher in ‘Arisoo’, but only UAC was significantly higher in ‘Picnic’, when compared with control fruits. 1-MCP significantly inhibited CWH activities in both cultivars. The results observed between 0.5 and 1.0 µL·L-1 did not diverge obviously in ‘Arisoo’, however, 0.5 µL·L-1 generated better results over 1.0 µL·L-1 in ‘Picnic’. Conclusively, the results suggest that it is economically more appropriate to use 0.5 µL·L-1 1-MCP to extend the postharvest storability of apples, especially ‘Arisoo’, because of its ability to delay the solubilization of fruit softening-related cell wall components and to suppress CWH enzyme activities.
Sasimaporn Samard,The-Thiri Maung,구본엽,김미환,류기형 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.3
Isolated soy protein, wheat gluten, and starch atratio 5:4:1 were texturized under different moisture contents(40 and 50%) and die temperature (130 and 150 C)by the twin-screw extruder. Physicochemical propertieswere firstly studied. These textured vegetable proteins(TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130 C die temperaturerepresented the highest water absorption capacity andintegrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness,cohesiveness, chewiness, hardness, and cutting strength ofTVP meatless burger patties were significantly lower thanthat commercial meat patty, while moisture retention andspringiness of TVP meatless burger patties were higher(p\0.05). Our results found that the texture of patty madewith TVP at 50% moisture content and 130 C die temperaturewas the most similarity to commercial meat patty.