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- 저자 : Timilehin Martins Oyinloye (검색결과 5 건)
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Timilehin Martins Oyinloye,Won Byong Yoon 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Elder people (65+ years old) exhibit the fastest growth rate among all populations. Providing soft, appetizing, and nutritious texture-modified (TM) meals for seniors, particularly those with masticatory/swallowing dysfunctions has piqued the interest of researchers. Several techniques of food categorization and measurement have emerged. The International Dysphagia Diet Standardization Initiative (IDDSI) developed globally accepted empirical methods that introduced seven classes for drinks and foods. Elder-friendly food (EFF) has also been classified under mechanical and rheological methods provided the stress value does not exceed the recommended 500,000 N/m², but this criterion is not suitable to the various cases. Based on the varying measurement categories, this research presented a unified classification system built on the IDDSI, mechanical test [universal design food (UDF), and repeatable dual extrusion cell (RDEC), and viscosity], and electromyography (EMG), sensory, and machine learning. Steamed rice, rice porridge, and rice soup representing different classes; solid, semi-solid, and liquid foods were tested. The empirical methods were compared to the mechanical methods in terms of stress, and linear correlation (R²=0.9886) was formed. A model was developed using python with a k-means clustering algorithm and successfully applied for the prediction of the EFF based on selected parameters from the mechanical tests. The model successfully classified the food samples into eight groups (Level 0∼7) with an accuracy of 98%. The results of classification study were extended to 3D printing of rice starch paste. The sample classified as level 5 is an optimum 3DP material with viscoelastic properties that support each printed layer. The viscoelastic and additive layer manufacturing simulation was conducted with the level 5 sample and the nozzle size dependence was characterized. The developed unified method successfully classified EFF into 7 levels and served as a decision tool for further food processing such as 3DP.
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Gelatinization and retrogradation characteristics of Korean rice cake in the presence of citric acid
Timilehin Martins Oyinloye,윤원병 한국응용생명화학회 2023 Journal of Applied Biological Chemistry (J. Appl. Vol.66 No.-
The effect of citric acid on rice starch gelatinization and low-temperature (4 oC) storage was studied in order to produce rice cake with a lower retrogradation rate. A citric acid solution in the ratio of 0, 0.5, 1.0, and 1.5% (w/w) of the water used during production was utilized. The gelatinization properties, gel strength, thermal properties, and texture analysis were evaluated to determine the retrogradation rate. The result showed that acid hydrolysis occurred in samples treated with citric acid. Thus, increasing citric acid decreased gelatinization temperature (58.63±1.98 to 45.84±1.24 oC). The moduli of elasticity increased with increasing citric acid concentration, indicating an increased gel strength. Thermal analysis of starch showed that the onset, peak, and conclusion temperatures of retrogradation were increased significantly with the storage period and decreased with citric acid concentration. After 72 h of low-temperature storage (4 oC), the retrogradation rate was lowest in the rice cake with 1.5% citric acid solution, with an increased ratio of 12.01 to 13.60% compared to the control sample, with a ratio of 12.99 to 43.54%. This shows a high retrogradation rate in the control sample. Additionally, sensory properties and retrogradation ratio suggest that the addition of 1.0% citric acid solution during rice cake production is efficient in retarding the retrogradation without an adverse effect on the rice cake modeling and acceptance.
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산 침지와 이산화 염소 건조 공정을 통한 떡의 유통기한 연장 연구
김형주,Timilehin Martins Oyinloye,윤원병 강원대학교 농업생명과학연구원 2020 강원 농업생명환경연구 Vol.32 No.2
The consumption of rice cakes, a traditional Korean food, is increasing annually. Manufacturing companies plan to increase sales by exporting rice cakes. However, rice cake export is restricted due to harmful bacteria growth, such as Bacillus cereus, during transportation or storage. This study attempts to identify a method to inhibit microorganism growth after rice cake production while maintaining quality. Rice cakes were treated with chlorine dioxide (ClO2) in two groups (citric acid-soaked rice cakes and an un-soaked control), and the shelf life and quality were evaluated. ClO2 drying and ClO2 drying after acid soaking inhibited microorganism growth at 4°C and 25°C. However, greater inhibition was observed when ClO2 drying was applied after acid soaking. ClO2 drying did not affect rice cake hardness, but hardness decreased during the acid-soaking process. Additionally, a color difference (ΔE) was observed after ClO2 drying (with and without acid soaking). There were no significant differences in the sensory test despite it containing the color and hardness tests. Citric acid-soaked rice cakes had a lower taste evaluation, but the overall value did not differ, indicating acceptable taste. Rice cakes subjected to the ClO2 drying process after a citric acid-soaking treatment had a longer shelf life and maintained quality.
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