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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 13, Issue 6 - Dec 2000
Volume 13, Issue 4 - Aug 2000
Volume 13, Issue 3 - Jun 2000
Volume 13, Issue 2 - Apr 2000
Volume 13, Issue 5 - Feb 2000
Volume 13, Issue 1 - Feb 2000
Selecting the target year
Sensory Properties and Viscosity of Bechamel Sauce by Cooking Methods and Ratio of Raw Materials
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 307~311
Sauces are various combination of ingredients mixed together, usually cooked, and in some stage of liquidity. Sauces are used to enhance the flavor of food dishes and to hold ingredients together while a food dish is being cooked. A cooked sauce is combination of a fat, thickener, and liquid. The degree of thickness of the sauce will vary with the proportions of the ingredients. the gelling characteristics of the thickener, and the length of the cooking time. The purpose of this study was to investigate the sensory properties and viscosity of a medium Bechamel sauce differing from cooking methods and ratio of raw materials. Objective evaluation was done by viscometer and line spread chart. Sensory evaluation was done by a panel of 8 judges majoring in food and nutrition. Viscosity of Bechamel sauce was decreased by increasing the amount of milk. Spreadability was increased by increasing the amount of milk, Vice versa. As a result of the sensory evaluation for Bechamel sauce made with various levels of milk, Bechamel sauce having mixture ratio of 1 butter, 1 flour, and 17 milk was the most preferable. Sauteing onion with butter was the most desirable method.
Effects of Soybean Germ on the Lipid Composition of Serum in Cholesterol Fed Rats
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 312~318
This study was conducted to investigate the effects of soybean germ of Glycin max Merrill on the improvement of lipids in the serum of cholesterol supplemented diet induced dietary hyperlipidemic rats fed for 4 weeks. The experiment diet was mixed with 0.75% cholesterol recieved a basic diet mixed with 0.75% cholesterol. No significance differences in efficency of food, liver kidney and heart. Concentration of total cholesterol and LDL cholesterol in serum was significantly lower in the methanol extracts of soybean sprout than the cholesterol supplemented diet group. In the ratio of HDL-cholesterol concentration to total cholesterol concentration, the methanol extracts of soybean sprout administration group was higher percentage than the ocher groups. Atherosclerotic index was lower in the methanol extracts of soybean sprout group than in the cholesterol group. Concentration of phospholipid in serum was more decreased in the methanol extracts of soybean sprout group than in the cholesterol diet group. From these results, the methanol extracts of soybean sprout were effective on the improvement of the lipid compositions in the serum of high fat diet induced dietary hyperlipidemic rats.
Effects of Chitosan and Organic Acid Salts on the Shelf-life and Pectin Fraction of Kimchi during Fermentation
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 319~327
This study was conducted to prolong the edible period of Kimchi by adding chitosan (0.25, 0.5%) and sodium salts of various organic acids(0.01~0.04M citrate, malate, lactate) . The edible period was estimated by measuring changes in pH. titratable acidity(TA), PH/TA ratio, ascorbic acid content and pectin fraction during Kimchi fermentation at 2
. The results were compared by estimating the maturity of Kimchi fermentation. Kimchi with the chitosan showed higher pH and titratable acidity throughout the fermentation period than that without chitosan. The pH decreased during the fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-citrate, 0.5% chitosan+Na-malate and 0.5% chitosan+Na-lactate. But the titratable acidity increased in the order of control, 0.5% chitosan+Na-malate, 0.25% chitosan. 0.5% chitosan+Na-citrate, 0.5% chitosan and 0.5% chitosan+Na-lactate. The PH/TA ratio decreased in the order of control, 0.25% chitosan, 0.5% chitosan+Na-malate, 0.5% chitosan, 0.5% chitosan+Na-citrate and 0.5% chitosan+Na-lactate. Ascorbic acid content in Kimchi was the highest at the 3rd day and then decreased during fermentation. Ascorbic acid content in Kimchi containing 0.5% chitosan and organic acid salts was higher than others. Alcohol insoluble solids( AIS ) in Kimchi decreased during fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-palate. 7.5% chitosan+Na-lactate and 0.5% chitosan+Na-citrate. During fermentation, hot water soluble pectin (HWSP) of control increased, whereas HCI soluble pectin (HCISP) decreased. By addition of chitosan, however, the results became reverse. Chitosan addition appeared to be effective in improving preservation quality of Kimchi during fermention. The edible period become extended by using chitosan plus organic acids instead of using chitosan only. Overall. addition of 0.5% chitosan+Na-lactate seemed most effective in prolonging the edible periods during Kimchi fermentation.
Citric Acid Production from Glucose and Pumpkin by Using Immobilized Bead of Aspergillus niger
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 328~333
The spore of Aspergillus niger KCTC-6144 was immobilized on alginate gel beads. When pumpkin powder was used with glucose for a medium of citric acid fermentation by Aspergillus niger beads, the beaded Aspergilus niger grew up inside the bead and mycelia penetrated through the pore of the bead membrane. The bead size became largely from 2.0∼2.5mm to 6∼8mm after growing at 30
for 4 days. Studies of optimum culture conditions on citric acid fermentation using Aspergillus niger beads on pumpkin medium (pumpkin powder 1% +glucose 7%, pH 6.0) were carried out in submerged cultures on 250m1 Erlenmeyer flask. As a result, it was found that to reinforce 12% as carbon source was good for citric acid production and that 1% pumpkin powder was good as nitrogen and mineral source in orbital shaker (150rpm) at 30
for 5 days. The optimum initial pH on citric acid production was pH 6.0 and it was found that 100 beads of immobilized Aspergillus niger was adequate for citric acid production in a 250ml Erlenmeyer flask containing 50m3 of pumpkin medium solution with orbital shaker at 30
for 5 days. We also found that maximal production of citric acid was 23.5g/ℓ at optimal condition (at 30
for 5 days, pH 6.0, and 100 beads and medium containing 1% pumpkin powder plus 12% glucose).
Extraction of Dimethyl-
-propiothetin from Enteromorpha intestinalis
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 334~341
The DMPT produced by marine algae is the main biogenic precursor of oceanic DMS. Also, DMPT is an efficient stimulant for growth, feeding, and body movement of fish and striped prawn, and appears to play a physiologic role as an osmoprotectant in algae. This study was focused on the extraction of dimethyl-
-propiothetin as bioactive substance from green seaweed. Identification and quantification of dimethyl-
-propiothetin were measured by headspace gas chromatography after conversion to dimethyl sulfide by treatment with saturated NaOH solution. Dimethyl-
-propiothetin was extracted through various processes(solvent extraction, ultrasonication, boiling and autoclaving) from Enteromorpha intesinalis. The content of dimethyl-
-propiothetin extracted by autoclaving treatment showed higher than those of various extraction methods. Dimethyl-
-propiothetin content in extract of Enteromorpha Enteromorpha was 311,200ng/g after autoclaving at 121
for 60min. Dimethyl-
-propiothetin in extract of Enteromorpha intestinalis was comparatively stable under low temperature. The retentions of dimethyl-
-propiothetin content in extract of Enteromorpha intestinalis were 75.8 ~99.8% by incubation at 10~6
for 2 hours. Chemical decomposition of dimethyl-
-propiothetin was observed under laboratory conditions at pH values higher than 9.5.
Stabilization of Barley
-Amylase by Modification with
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 342~347
The stabilization of barley
-amylase(Biozyme ML, Amano) was attained by modification with periodate-oxidized soluble starch. The specific activities of modified enzyme at pH 9.7 and pH 8.0 were 42% and 92%, respectively, compared with that of native enzyme. The pH stability of modified enzyme was increased at pH 2~5 and 7~12 in the presence of
-CD) compared wish that of native enzyme. Thermal stability of the modified enzyme was increased. After treatment at 6
for 10min. the activity remained 8% for the enzyme modified at pH 8.0 in the presence of
-CD, 4.5% for the native enzyme. The native enzyme and modified enzyme showed two peak in HPLC. The molecular weight of the modified enzyme was slightly increased in HPLC analysis.
Stabilization of Wheat
-Amylase by Modification with
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 348~352
The stabilization of wheat
-amylase( Himaltosin GL, Hankyu-Bio) was attained by modification wish periodate-oxidized soluble starch. The specific activities of modified enzyme at pH 9.7 and pH 8.0 were 17% and 96%, respectively, compared with that of native enzyme. The pH stability of modified enzyme was increased at pH 2~5 and 6~12 in the presence of
-CD) compared with that of native enzyme, and optimum pH of the enzyme was changed from pH 5.0 to pH 7.0 by the modification. Thermal stability of the modified enzyme was increased. After treatment at 6
for 10min, the activity remained 8% for the enzyme modified at pH 8.0 in the presence of
-CD and tested in the presence of
-CD, 5% for the native enzyme. The native enzyme and modified enzyme showed one peak in HPLC. The molecular weight of the modified enzyme was slightly increased in HPLC analysis.
Study on the Recipe Using Fuzzy Theory
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 353~359
This study was carried out to introduce the fuzzy theory to standardize recipe of Korean foods, such as Pibimbab, Deonjang chigae (soybean stew), and Kimchi chigae (Kimchi stew). That is recipe of Pibimbab using fuzzy theory. Before this recipe was introduced, it thoroughly analyzed a number of data on Korean food such as materials used by cook book, commercial food, restaurants, food service operation recipes, and home recipes. And then the recipe of Korean food, Pibimbab will be possible to be standardized by fuzzy theory. The theory of fuzzy set is a theory of graded concept. The theory has matured into a wide ranging collection of concepts and techniques for dealing with complex phenomena. It defined a Membership function of fuzzy set by analyzed four sorts of data on Korean food, Pibimbab, and it established the fuzzy model using the quantity of materials as input and sensory test scores as output. This study will contribute to develop standard recipe for Korean foods and expert system of recipes using computer system.
Studies on the Electrochemical Properties for Rancidity of Linoleic Acid
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 360~364
We studied the degree of rancidity of linoleic acid for the electrochemical redox reaction in time course and the kinetic parameters. The current of the linoleic acid was increased and the potential was shifted to the positive potential when scan rates were faster. The redox reaction of the linoleic acid was proceeding to totally irreversible and diffusion controlled reaction. From these results, diffusion coefficient(D
o/) of linoleic acid was observed to 2.61
-6/ ㎠/s in the 0.1 M TEAP/DMF electrolyte solution. Also, exchange rate constant(K
o/) was observed to 9.79
-11/ cm/s. The leaving time in air condition was found to affect the rancidity. We predicted that the product was carbonyl compounds.
Korean′s Recognition on Edibility of Dog Meat
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 365~371
After making a survey of edibility of dog meat on 963 male adults and 539 female adults, totalled 1,502 persons, the results were primarily divided into ages and sexes, dealing with statistics by Statistical Analys System. As a result, those who had eaten dog meat is average 83%, among them male adults is 91.9%, female adults is 67.9 %. The reason they have dog meat is as follows : in case of male adults "Following others going to dog meat restaurant and eating" shows high of 34.7 %, in female, "following family members who eat dog meat at home and eating" is most in the figure of 25.6%. Average 86.3 % favors edibility of dog meat, and among them, male is 92.3% and female 72.1%. The highest reason that male or female who opposed to edibility of dog meat is for being inhumane. 79.5% of male and 64.9 % of female know the fact that edible dog is exceptionally bred. The respondents answered most that dog meat was purchased from market. The first reason for objection to the criticism of eating dog meat is that male and female commonly answered most that ′As dog meat food Is our traditional food culture. it is not the problem to be found fault with by others.′ The second reason for that is followed by iris deliciousness.
The Korean`s Recognition of Dog Meat Food
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 372~378
After making survey of edibility of dog meat on 963 male adults and 539 female adults, totalled 1,502 persons, the results were primarily divided into ages and sexes. dealing wish statistics by Statistical Analysis System. As a result, dog meat food most favored is Bosintang(dog meat soup), followed by Jeongol(dog meat stew), Suyuk(boiled dog meat), Muchim(boils dog meat added by spice and mixed). The frequency of having dog meat is two or three times a year. The age of having firstly had dog meat is most at the age of 21∼30 in male, and in female, 11∼20. Among dog meat cookery of Chosun dynasty known by respondents, Gaejang(dog meat soup) is most, and Musulzu(wine made from dog meat), Ott-bosintang(dog meat soup boiled with lacker tree), Pyeonyuk(boiled and sliced dog meat) follow respectively. It shows that the largest number of respondents answered what was improved after having dog meat was to \`become healthy, \`followed by \`become energetic\`. It reveals that dog meat cuisine desired to be newly developed was roasted dog meat, on which respondents answered most, followed by Tangsuyuk (fried dog meat served with syrup) and impromptu Bosintang.
Isolation and Identification of Red Color Pigments from the Korean Lithospermum erythrorhizon
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 379~382
Conditions of isolation for the red color pigments from the Korean Lithospermum erythrorhizon were investigated and identification of the red pigment was analysed. Non-polar solvents were more effective than water. Especially, 95% ethanol was observed as optimum solvent for the pigments extraction. About 20 minutes at 40
with 95% ethanol was enough for the extraction of the red pigments. The major pigment was analysed as acetylshikonin by TLC, IR, NMR and GC/MS.
Studies on Stability of Red Color Pigments from the Korean Lithospermum erythrorhizon
The Korean Journal of Food And Nutrition, volume 13, issue 4, 2000, Pages 383~389
Stabilities to heat, pH, light were investigated about isolated red color pigment from the Korean Lithospermum erythrorhizon. The extracted pigment, acetylshikonin was stable heating at 40∼80
for 1∼2 hours, hut it was specially unstable on the storage above 55
. The extracted pigment, acetylshikonin was stable on the sunlight under the red and green filters but unstable under the yellow and blue filters. The extracted pigment, acetylshikonin was stable under the pH of 4∼8 but unstable under the pH above 10. The extracted pigment, acetylshikonin was stable under the KCl and NaCl at concentration of 10
-1/Mole. The pigment was very unstable under the CaCl
at concentration of 10
-1/Mole. The red pigment, acetylshikonin was stable under citric acid and acetic acid at concentration of 1 Mole. Especially, acetic acid was effective for the stability of the pigment.