Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean journal of food and cookery science
Journal Basic Information
Journal DOI :
Korean Society of Food and Cookery Science
Editor in Chief :
Volume & Issues
Volume 14, Issue 5 - Dec 1998
Volume 14, Issue 4 - Nov 1998
Volume 14, Issue 3 - Aug 1998
Volume 14, Issue 2 - May 1998
Volume 14, Issue 1 - Feb 1998
Selecting the target year
Alkaline Gelatinization of Starch during Steeping of Potato
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 207~212
The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30
. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15 N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.
Gelatinization Properties of Starch during Steeping of Potato
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 213~218
The changes in gelatinization patterns of potato were investigated while steeping in water for 7 days at 30
. The transmittance of 0.1% starch suspension was increased rapidly from 60
in raw starch and the starch steeped for 2 days, and increased rapidly from 65
in the starch steeped for 4 and 6 days. As the steeping period increased, the transmittance was decreased at above condition. The gelatinization temperature of the starch measured by differential scanning calorimetry was increased from 62.79
as the steeping period increased. The gelatinization enthalpy reached the maximum in the starch steeped for 4 days. By amylograph, the initial gelatinization temperature was increased from 66
as the steeping period increased. Peak viscosity was decreased during steeping and the starch steeped for 5 days had no peak viscosity. Peak height after cooling to 50
was increased up to the 4th day and began to decrease. As the steeping period increased, there was much loss of birefringence at higher temperature. The crystallinity by X-ray diffraction disappeared from 65
Preparation of Saccharified kochujang with Retrograded Rice Cakes
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 219~224
Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P
1/, 27.9 mg for P
4/, 27.05 mg for P
3/ 24.60 mg for P
2/, and 22.30 mg for P
0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.
Effect of Long-Term Steeping and Enzyme Treatment of Glutinous Rice on Yukwa Characteristics - II. Physicochemical Characteristics of Enzyme-treated Glutinous Rice Flour -
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 225~231
Enzyme-treated glutinous rice flour, which was developed to shorten or skip a steeping process during the preparation of Yukwa, was analyzed for its physicochemical characteristics and compared with glutinous rice flour made by 28-day-steeping method. Total sugar content of the 28-day-steeped flour was the highest among all groups, on the other hand, the reducing sugar content was higher in enzyme-treated glutinous rice flour. The viscosity of enzyme-treated flours was significantly lower than that of the 28-day-steeped and particularly showed the lowest value at 65
. The contents of Ca
2+/ and Mg
2+/ in enzyme-treated glutinous rice flours were higher than those of the 28-day-steeped group, however, the content of P
+/ was lower. Free sugar detected in glutinous rice flour prepared from 28-day-steeping method was glucose only, but enzyme-treated flours contained maltose and glucose, and the content of total free sugar was much higher than that of the 28-day-steeped group. In microscopic structure, both 28-day-steeped and enzyme-treated flours showed the particle size decreased and porous surface on some part of the flour granule.
Effect of Various Levels of Perilla Seed Powder on the Fermentation of Puchukimchi
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 232~240
The effect of various levels of perilla seed powder on physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). In a laboratory model of Puchukimchi made with various levels (0, 1, 2, 3, 5%) of perilla seed powder fermentated at 10
up to 45 days. As a fermentation progressed, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was noted from Puchukimchi made with perilla seed powder. The pH dropped with accumulation of total acidity. The total vitamin C content increased sharply at the palatable period of Puchukimchi during initial fermentation and then, especially from the 8th-day, gradually decreased later following sigmoidal changing pattern. And the total vitamin C content was the highest in the Puchukimchi made with 5% perilla seed powder. The lactic acid bacteria count increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation. During the early stage of fermentation, sensory evaluation showed the higher scores on the overall taste of Puchukimchi made with 3, 5% on the 2nd-day, 1, 2% on the 5th-day of fermentation. However, the trend of acceptability has been reversed by the Puchukimchi made with little amount of perilla seed powder, more notably 2% at the later stage of fermentation.
A Study on the Recipe for Yackwa by the mixing ratio of flour
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 241~249
The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3：7, 4：6, and 2：8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3：7 mixing ratio of flour and fried at 160
for 9 min was most preferred. Yackwas with the same flour mixing ratio and fried at 150-155
for 12∼16 min were also within the range of acceptance. The characteristics of desirable Yackwa were suggested to be soft, crispy, and to have little taste of oil.
Variation of free Sugar and Amino Acid Contents of Pears During the Ripening Period
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 250~254
A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.
The Changes in Fatty Acids and Free Amino Acids of Raw and Salted-dried Flathead by Various Cooking Methods
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 255~260
The changes in fatty acids and free amino acids of raw and salted-dried flatheads were determined during steaming, boiling and baking process. 1. Raw flathead was composed of 74.9% of moisture, 1.9% of ash, 0.9% of crude lipid, and 21.6% of crude protein. 2. The main fatty acids of raw and salted-dried flathead were palmitic acid (21.5%) and lignoceric acid (52.4%) which covered 73.9% of total fatty acid. The fatty acid contents of raw and salted-dried flathead were higher in the steaming than in the boiling and baking. 3. The main free amino acids of .aw and salted-dried flathead were aspartic acid (12.2%), glutamic acid(14.8%), leuicine (8.4%), Iysine (9.8%) and arginine (6.8%), which covered 52% of total free amino acids. There were significant differences (p<0.05) in the contents of free amino acids between raw and salted-dried flatheads as well as among steaming, boiling and baking processes.
The Activity and Characteristics of
-Amylase Present in Soy Milk and Jeungpyun Batters
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 261~265
The activity and characteristics of
-amylase in soy milk as well as in Jeungpyun batters were determined to investigate the enzyme system related to Jeungpyun preparation.
-Amylase activity was detected in soy milk as well as in Jeungpyun batters. Soy milk had
-amylase activity of 0.79 units/mg protein for gelatinized starch and 0.036 units/mg protein for raw starch.
-Amylase in soy milk showed maximum activities at pH 5.92∼6.87 and at 60
for both gelatinized starch and raw starch.
-Amylase activities of Jeungpyun batters containing soy milk were 25.59 units/mg protein for gelatinized starch and 1.37 units/mg protein for raw starch. Jeungpyun batters without soy milk demonstrated
-amylase activities of 3.37 units/mg protein for gelatinized starch and 0.49 units/mg protein for raw starch.
-Amylase of Jeungpyun batters showed an optimal activity at pH 5.25 and at 60
for both gelatinized and raw starch. The results demonstrated that Jeungpyun batters with soy milk showed significantly higher
-amylase activity than the ones without soy milk.
Quality Characteristics of Fresh and Cooked Soybean Sprouts by Cultivars
Korean journal of food and cookery science , volume 14, issue 3, 1998, Pages 266~272
Eight varieties of soybean sprouts cultivated for 5 days at 20
, 95% humidity, and the cooked soybean sprouts (kongnamulmuchim) were compared in growth characteristics, chemical composition, textural properties, and sensory characteristics.‘Iri 3’and‘Nunjumbagitae’were the highest in growth response and yield, respectively, and the next was ‘Junjuri’.‘Junjuri’was the highest in vitamin C content. The contents of aspartic acid and glutamic acid among amino acids were relatively high in‘Pureunkong’and‘Junjuri’.‘Iri 5’was the highest and ‘Iksannamulkong’, the lowest in hardness of hypocotyl by texture analyzer. While‘Junjuri’was the highest in sweetness, roasted nutty odor, and taste, it was the lowest in beany odor.‘Iri 5 was the highest in hardness,‘Junjuri’, in brittleness, and‘Iksannamulkong’, in chewiness of sensory characteristics.‘Over-all acceptability’was the highest in‘Pureunkong’(8.3) and the next was‘Junjuri’(7.4). From the above results, ‘Junjuri’ was considered as the optimum variety for cooked soybean sprout.