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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 15, Issue 6 - Dec 1999
Volume 15, Issue 5 - Dec 1999
Volume 15, Issue 4 - Nov 1999
Volume 15, Issue 3 - Aug 1999
Volume 15, Issue 2 - May 1999
Volume 15, Issue 1 - Feb 1999
Selecting the target year
Effects of hydrocolloids on wheat flour rheology
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 203~209
The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.
Physicochemical and Sensory Characteristics of Brown Stock made with Pork Bone
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 210~215
The purpose of this study was to investigate the sensory and physicochemical properties of brown stock made with different main ingredients of bone (beef bone, pork bone, part of leg). Glycine, glutamic acid, arginine, valine were high in the free amino acid contents of brown stock made with beef and pork bones. On the other hand, the brown stock made with beef bone showed high contents of methionine, glycine, lysine, arginine. Viscosity of brown stock made with pork bone was the highest. As a result of the sensory evaluation for brown stock made with different ingredients of bone showed significant difference in all of the characteristics. By the color difference meter, the brown stock prepared from pork bone showed the lowest “L”value.
Preparation of Sulgiduk added with Green Tea Powder with Response Surface Methodology
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 216~223
The purpose of this study is to find out the optimal mixing ratios of three different amounts of green tea powder, sugar and water for preparation of Sulgiduk through Response Surface Methodology based on the color, sensory, and texture test. The green tea powder levels were included 0.5∼1.0%, water levels were included 15∼25% and sugar levels were included 5∼15% per weight of rice powder. The optimal mixing ratios of a green tea powder, sugar and water for manufacturing the best quality of Sulgiduk were 1.0%, 12% and 22%, respectively.
Quality Characteristics of Seolgiddeok added with Green Tea Powder
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 224~230
The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.
Studies on the Anticancer Effect of Broussonetia kazinoki Extracts
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 231~237
The anticancer effect of the bark of Broussonetia kazinoki root extracts (hexane. chloroform, ethylacetate, butanol, aqueous) were studied. The cytotoxicity by MTT assay and inhibitory effect on the growth of sarcoma 180 cells were tested in vitro. The reduction rate of the tumor formation and spleen/body weight rate on BALB/c mouse were tested in vivo. From the tests, each fraction showed the cytotoxic effect against the sarcoma 180 cells. In addition, as the concentration of the fractions increased, cytotoxic effect tendency increased as well. The cytotoxic rate of the hexane, chloroform, ethylacetate, butanol and aqueous fractions showed by 58.7%, 40.1%, 75.7%, 52.6% and 62.7% respectively after testing by MTT assay system. And sarcoma 180 cells were incubated for 6 days at 37
with various concentrations of each fraction. As the incubation days go on, the number of cells increased, while the inhibition rate on the growth of sarcoma 180 cells were decreased. Especially the ethylacetate fraction at the concentration of 1.0 mg/ml strongly inhibited the growth of sarcoma 180 cells by 74% compared with the control for a day 37
The hexane, chloroform, ethylacetate, butanol and aqueous fractions inhibited on the growth of sarcoma 180 cells by 31%, 19%, 60%, 30% and 42% respectively, when sarcoma 180 cells has been incubated for 6 days at 37
. The each fraction exhibited the antitumor effect in vivo. The ethylacetate fraction reduced the tumor formation by 41% compared with the control, when sarcoma 180 cells were injected subcutaneously into the left groin of BALB/c mice. Also spleen/body weight rate of ethylacetate fraction was increased by 2.10% compared with the control (1.08%). And it is considered that there would be no toxic effect caused by each fraction of body weight and organ as there was on more changes in mouse' weight compared with the control.
Development of Isolation Process of Barley Starch Using
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 238~243
For the development of technique for isolation of naked barley starch from Youngsan variety, optimum conditions of the isolation process were investigated. The effect of blending was examined and the results showed that 29.7% starch yield was obtained by 6 times of blending. After the blending, the barley starch contained 3.2% protein, 0.7% fat, 0.4% fiber, 0.4% ash and 2.8%
-glucan. The opitmum conditions of
-glucanase treatment were studied and the results showed that the amount of
-glucanase and barley flour-water ratio were 60,000 unit and 1/2, the optimum steeping temperature, pH were
and 6.5, respectively. The effect of alkali treatment which would be supposed to increase the yield and purity of the barley starch was also examined. 76.7% starch content was obtained by 2 hr of alkali treatment. After all the treatment of isolation process, the barley starch finally contained 0.2% protein and 0.1%
Effects of Binding Materials on Nutrients of Soondae
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 244~248
Soondae was prepared with porcine plasma or egg white as a substitute of porcine blood and their nutritional value was evaluated for th purpose of improving the quality of Soondae. The total energy of Soondae was 181.9 kcal/100 g with the composition of 66.14% moisture, 9.25% protein. 10.44% fat, 0.89% ash, 0.54% fiber, and 12.74% carbohydrate. As the percentage of porcine plasma increased, the total energy was decreased. For the minerals, Fe content was the highest in original Soondae (8.5 mg/100 g) and the contents of Fe, Na, K were decreased with the increase of porcine plasma or egg white. The glutamic acid, leucine, lysine, glycine, and alanine were the major portion of the amino acid contents in Soondae. The U/S ratio was increased with the proportion of porcine plasma and egg white. The cholesterol content of original Soondae (66.6 mg/100 g) was decreased by 25.73% in porcine plasma Soondae and by 36.98% in egg white Soondae.
Changes in Adding Soybean on Quality and surface structure of Korean Rice Cake(Jeung-Pyun)
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 249~257
Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20
), but at 4
it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4
, but it was less decreased as more soybean was added. In brittleness at 4
, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.
Contents of Pectic Substance and Minerals and Textural Properties of Leek Added Kimchi During Fermentation
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 258~263
Kimchi prepared with various amounts of leek (4. 8, 12%) were fermented at 15
for 9 days and the changes in the contents of pectic substance and minerals were determined. Textural properties and sensory characteristics of kimchi were also evaluated after 3rd and 9th days of fermentation. During fermentation, the cutting force increased up to 7th day and then decreased slowly and that of control was higher than those of others. While the control kimchi showed an increase of hot-water-soluble pectin (HWSP) and decrease of HCI-soluble pectin (HCISP), the leek-added kimchi showed an opposite trend. In all kimchi samples, the contents of Ca, Mg and K decreased gradually, whereas that of Na increased slowly during fermentation. As the addition of leek increased in kimchi, the weaker the sourness and the better the appearance. Hardness of leek-added kimchi tended to be higher than that of control as measured by sensory evaluation. In overall acceptability, 12%-leek-added kimchi showed the highest score both at 3rd and 9th days of fermentation. These results suggested that the addition of leek improves the textural qualities of kimchi and enhances the sensory attribute such as flavor during fermentation.
Effect of Microwave Preheating and Hydrogenated Frying Fats on the Storage Stability of Yackwa
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 264~271
This study was conducted to know the storage stability of Yackwa, a traditional Korean fried cookie, prepared by two different cooking methods; deep fat frying at 160
for 8 min (DFF), and preheating Yackwa dough and then deep fat frying at 180
for 2 min (MW/DFF). Soybean oil (SBO), hydrogenated soybean oil (HSBO) or hydrogenated palm oil (HPO) were used for frying Yackwa. Compared to Yackwa prepared by DFF, all MW/DFF Yackwa samples had low fat content and high moisture content. MW/DFF saved frying time 6 min compared with DFF. Non-hydrogenated soybean oil for frying fats was replaced with hydrogenated types of soybean oil and palm oil to improve the storage stability of Yackwa. To investigate the oxidation stability of Yackwa during the accelerated storage for 15 days at 60
, acid value, anisidine value, peroxide value and oxidation value of Yackwas were measured. Acid values of Yackwa made by MW/DFF were higher than those made by DFF through the whole storage periods, regardless of frying fats. Peroxide and anisidine values of Yackwa coated with syrup were much lower than those without syrup. MW/DFF cooking method, using hydrogenated soybean oil or hydrogenated palm oil for frying, showed lowering effects on peroxide value as well as anisidine value, resulting in improved oxidation stability of Yackwa during the storage. In sensory evaluation, the acceptability of MW/DFF Yackwa was higher than those of the commerical products. Yackwa prepared by MW/DFF cooking method using hydrogenated palm oil, showed the highest acceptability in color, taste and texture among the samples.
A Survey of the Management of Elementary School Foodservice - II. Satisfaction of Food Service and Food Preferences of the Elementary School Students in the Kwangju & Chonnam Area -
Korean journal of food and cookery science , volume 15, issue 3, 1999, Pages 272~287
Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.