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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
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Volume & Issues
Volume 17, Issue 6 - Dec 2001
Volume 17, Issue 5 - Oct 2001
Volume 17, Issue 4 - Aug 2001
Volume 17, Issue 3 - Jun 2001
Volume 17, Issue 2 - Apr 2001
Volume 17, Issue 1 - Feb 2001
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Sensory and Mechanical Characteristics of Surichwi-injeulmi by Adding Surichwi Contents
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 1~6
The purpose of this study was to investigate sensory and mechanical characteristics of Surichwi-injeulmi by adding Surichwi contents. According to sensory evaluation of Surichwi-injeulmi, the acceptance was the best in the color, flavor and overall quality when adding 20% Surichwi. As the additional ratio of Surichwi was increased, the lightness and yellowness were decreased, however, the redness was negatively increased. As a results of textural analysis of Surichwi-injeulmi by adding Surichwi contents in storing at 20
, the hardness, chewiness, gumminess and cohesiveness were decreased with the increased by adding Surichwi contents. The hardness, chewiness, gumminess and cohesiveness were decreased by increased storage time, whereas the elasticity was increased. Textural characteristics of Surichwi-injeulmi added 30% and 40% Surichwi in storing at 20
showed less change than those of 0 and 10% group.
Sensory and Instrumental Characteristics of Yackwa Prepared by Different Amounts of Egg Yolk
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 7~12
Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.
Study on The Turnover Reason of Family Restaurant Cook Part Employee
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 13~22
This study was to investigate the reason of family restaurant cook part employee's turnover. One hundred and forty seven family restaurant employees in Seoul area were surveyed to obtain the information from Oct. 1 to 10 in 2000. There were sixty males and eighty seven females. The group of twenty years old to twenty nine years old(95,2%) was the largest one by age, and the group of junior college graduated(71.4%) was the largest one by learning. On order, manager was 4.1%, captain was 13.6%, and employee was 82.3%. Except 15.6% employee, almost family restaurant cook part employees' service of duty was under 2 years. The highest scored turnover factor was work system(3.59), and then human relation(3.18), another way(3.11), unbelievable management(3.04). The rest factors effected on turnover not too much. The mean of female's turnover factor score(3.06) is higher then male(3.00), the group of over fifty years 0Id(3.32) had the highest mean score in aged group, on learning, the group of Master degree's mean score(4.24) is highest. The manager's mean score(3.23) was highest in order, and the employees who's service duty was over five years(3.35) had the highest mean score in service duty group.
Physicochemical and Gelatinization Properties of Starch and Flour from Pigmented Rice(Suwon 415)
Baik, Su-Jin ; Kim, Hyang-Sook ;
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 23~28
Sensory and Physicochemical characteristics and Storage time of Daechu-Injeulmi added with various levels of chopping jujube
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 29~42
The purpose of this study was 10 investigate the effect of jujube on the physicochemical properties of lnjeulmi during storage. Various lnjeulmi samples were prepared with steamed glutinous rice, glutinous rice flour, or brown glutinous rice flour along with the addition of chopped jujube at 3, 6, 9, or 12% of rice. In sensory evaluation, the more jujube was added, the stronger sweetness and bitterness were obtained. The samples made with steamed glutinous rice gave the harshest texture. Tenderness and moistness of Deachu-Injeulmi were the highest in the samples made with glutinous rice followed by brown glutinous rice flour, and glutinous rice flour, and they were increased with less amount of jujube. The chewiness of the samples made with brown glutinous rice flour' was the highest and the samples made with glutinous rice were the coarsest. The more jujube was added, the redness and yellowness of Daechu-Injeulmi were increased. The moisture content was higher in the samples made with glutinous rice followed by glutinous rice flour and brown glutinous rice flour. The reducing sugar content of samples during storage was higher in the order of glutinous rice, glutinous rice flour, and brown glutinous rice flour, and it was dramatically reduced until 48hr of storag e; however, it was increased a little bit after 72 hr. The degree of gelatinization was reduced rapidly during the first 24hr of storage, and it was decreased in the order of brown glutinous rice flour, glutinous rice flour, and glutinous rice. The springiness and cohesiveness were decreased during storage. The chewiness and gumminess were increased with the increase of added jujube, and they were increased until 24hr of storage, then decreased after 48hr. The hardness was the highest in the samples made with glutinous rice and 12% of chopped jujube showed the least change in the hardness. The more jujube was added, the less change in the hardness of samples was observed during storage, consequently retarded the speed of retrogradation
A study on food behavior to related health and daily food intakes of female dormitory students according to BMI
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 43~54
This study was to investigate the behavior related to health, food habits, food consumption pattern and nutrient intakes of female students who residing in dormitory(self cooking) according to BMI(Body Mass Index). This study was carried out by questionnaired on June, 2000. Three hundred nine students were answered. The results were as follows: 1. The means of height, weight and BMI were 162.37
5.54kg and 19.89
1.89. Under 20 of BMI among students were 53.1% and 20-25 of BMI were 46.9% of students. 2. In the self recognition of body shape, 63.4% of under weight subjects answered that their weight were normal. 73.1% of normal weight regard themselves more obese than their actual body shape normally shows. 51.2% of under weight subjects had attempted to control their weight. This results suggest that their weight control attempts were unnecessary. 3. 81.4% of subjects were answered irregular meals regardless BMI. 89.6% of subjects skipped breakfast. The main reasons were due to lack of time or not to eat proper food. Under weight subjects had less snack than normal weight subjects did(p '||'&'||'lt; 0.05). Normal weight subjects had more bun and cake than under weight subjects(p '||'&'||'gt; 0.05). 4. The consumption of vegetables and fruits were low regardless BMI. Mean energy, protein, Fe, Vit A, B
, niacin, Vit C were above 75% of RDA, except calcium, in subjects. This study suggest that a comprehensive nutrition education program is need for college student in dormitory to improve their eating habits about skipping meal and breakfast and to increase the consumption of vegetables and fruits.
Analysis of Volatile Flavor Components from Allium senescens
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 55~59
To investigate the usefulness of Allium senescens as a aromatic edible plant, volatile flavor components and flavor pattern were analyzed. Essential oils of fresh and freeze dried Allium senescens were extracted by SDE(simultaneous steam distillation and extraction) method using diethyl ether as solvent. And their volatile flavor components were analyzed by gas chromatography(GC) and gas chromatography-mass spectrometry (GC-MS). A total of 46 components, including 11 hydrocarbons, 9 aldehydes, 4 alcohols, 2 esters, 7 acids, 4 ketones and 9 sulfur containing compounds were identified in fresh Allium senescens. In freeze dried Allium senescens, 8 hydrocarbons, 5 aldehydes, 3 alcohols, 5 esters, 2 acids, 3 ketones and 4 sulfur containing compounds were identified. Volatile flavor patterns of Chinese chive and Allium senescens were compared using electronic nose. The score of first principal component was significantly different in Allium senescens and Chinese chive.
Chemical Compositions & Texture of Allium senescens
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 60~64
Chemical compositions and texture of Allium senescens that is one of Korean indigenous culinary herbs were analyzed. The contents of carbohydrate and calorie were higher than those of Chinese chive. Proline, glutamine, valine, leucine and threonine were the major total amino acids in white and green portions of Allium senescens leaves. Methionine and cysteine were identified in white and green portions of Allium senescens leaves. The values of sodium and iron in Allium senescens were lower than in Chinese chive. Trace amount of selenium was also detected in Allium senescens leaves. The C
were identified in leaves of Allium senescens. As a result of Rheometer analysis and sensory evaluation, texture of Allium senescens was more tender than that of green portion of Chinese chive leaves.
Quality characteristics of soybean cheese prepared with low lipoxidase soybean variety and defatted soybean meal by fermenting after proteolytic enzyme hydrolysis
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 65~79
The effects of
-chymotrypsin and trypsin treatments on the functional properties (degree of hydrolysis, solubility, and emulsifying capacity) of the soy protein isolate prepared from Jinpum soybean milk(JS milk) which has been developed as low lipoxidase-active soybean variety in Korea and extracted from commercially defatted soybean meal milk(DSM milk). The mixing ratios of JS milk to DSM milk were adjusted to 10:0, 7:3, and 5:5, respectively. The general quality attributes(yield, pH, titrable acidity, moisture contents, crude protein contents, color, textural properties, and sensory characteristics) of soybean cheese which has been prepared with the resulting soy protein hydrolysates were evaluated. Jinpum SPI was better subjected to trypsin than
-chymotrypsin hydrolyses as indicated by better solubility and emulsifying capacity of the hydrolysates. The degree of hydrolysis and solubility of Jinpum SPI were higher than the soybean isolates from DSM milk. The increased ratios of DSM milk in the mixture resulted in the reduced yields and crude protein content along with the lowered titratable acidity while the pH values and moisture contents showed the opposite trends. In color characteristics, the increased amount of DSM milk brought about the significantly lower Hunter color reflectance values of lightness of the cheese products, along with the higher redness and total color difference value(ΔE). However, the enzyme treatment alone was not enough to cause any color differences. The increased ratios of DSM milk also caused the significantly lowered textural parameters such as hardness, adhesiveness and cohesiveness of the soybean cheese. Between the enzyme treatments, the
-chymotrypsin treated samples resulted in the higher hardness and cohesiveness values of the products than those from the trypsin-treated ones. In organoleptic properties of the product, the better mouthfeel and overall quality scores were obtained from the trypsin treatments as compared with those from the
-chymotrypsin ones. The mixing ratios of 10:0 and 7:3 were more favored than that of 5:5 as far as mouth-feel, yellowness and overall quality of the products were concerned. On the overall, the mixing ratio of 7:3(JS milk: DSM milk) and the trypsin treatment of the mixture was recommended for better manufacturing of high-quality soybean cheese.
A Study on the flavor constituents of the Coriander(Coriandrum sativum L)
Korean journal of food and cookery science , volume 17, issue 1, 2001, Pages 80~90
This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.