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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
Editor in Chief :
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
Selecting the target year
Effect of soaking time of rice and particle size of rice flours on the properties of nonwaxy rice flours soaking at room temperature
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 309~315
The effects of soaking time of nonwaxy rice and particle size of rice flour on the properties of nonwaxy rice flour after steeping at room temperature were investigated. Nonwaxy rice was soaked at 20
for 0, 1, 12, or 24hr, dried at room temperature and milled. Nonwaxy rice flours were passed through 45 mesh or 100 mesh sieve, and were compared for the properties depending on the particle size and soaking time. The particles of rice flour were separated into 10
groups, and the amount of large particle size(40
) was greater in the flour sieved through 45 mesh than 100 mesh sieve. The protein and ash contents decreased and amylose contents increased as the soaking time increased. The water-binding capacity increased rapidly up to 1 hr of soaking and increased slowly thereafter. The swelling power and the solubility increased with temperature rising in the range of 65
, and these two properties increased rapidly up to 12 hr of soaking. Peak viscosity and breakdown of the pastes prepared with 12 hr-soaked nonwaxy rice flour were higher than those with 1 hr-soaked ones, while the setback and viscosity at 95
of 12 hr-soaked ones were lower than 1hr-soaked ones.
Effects of Onions on the Quality Characteristics of Strawberry Jam
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 316~322
The effect of onions on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Strawberry jams with 10, 20, 30 and 40% onions in place of strawberry were prepared and evaluated for moisture content, pH, total acidity, color, spreadability, soluble solid content, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics. As the amount of onions increased, moisture content, total aridity, spreadability, soluble solid content, reducing sugar content and residual anthocyanin content of strawberry jams decreased, while pH increased. The lightness and redness decreased with addition of onions, but the yellowness increased. The sensory scores for strawberry jams decreased with the increase of onion content; however, strawberry jams with 10 or 20% onions showed fairly good scores.
Quality characteristics of the bread with sprouted brown rice flour
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 323~328
Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.
Quality changes of Oiji with various antimicrobial ingredients during fermentation
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 329~337
This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.
Effects of Temperature and Salt Concentration on the Chemical Composition and Sensory Characteristics of Dongchimi juice
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 338~343
This study was carried out to analyze the characteristics of Dongchimi(watery radish kimchi) juice while fermenting the samples prepared at various salt concentrations(2, 2.5, and 3 %) and fermentation temperatures(4
, and 12
for 12 hr followed by 4
). The changes in colour, total vitamin C and free sugar contents were analyzed, and sensory evaluation was performed. As the fermentation proceeded, the “L” value was decreased and “a” and “b” values were increased in all samples. Total vitamin C contents increased up to 26-33 days and decreased thereafter in the samples fermented at 4
and those fermented at 12
followed by 4
. In Dongchimi fermented at 12
, vitamin C contents increased up to 12-15 days. Glucose, fructose and sucrose were detected in Dongchimi juice. The total content of free sugars in Dongchimi juice was the highest in the samples fermented at 12
followed by 4
. Sensory evaluation was performed for sour taste, salty taste, carbonated flavor, offensive odor, overall preference and clearance of the juice. In overall preference, Dongchimi juice fermented at 12
followed by 4
was the best.
-fraction of Dioscorea japonica Thunb and selenium on lipid peroxidation in streptozotocin-induced diabetic rats
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 344~352
The purpose or this study was to investigate the effect or H
O fraction or Dioscorea japonica Thunb(DJT) and selenium(Se) on the lipid peroxidation in streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley rats weighing 180∼220g were divided into 5 groups: One normal rat group and 4 diabetic rat groups(the STZ-Control group, the DJT group, the DJT-Se group and the Se group). Diabetes was induced in the male rats by injection of STZ into tail vein at a dose of 45 mg/kg. The H
O-fraction of DJT(500 mg/kg) was administered orally for 14 days. The supplementation was achieved with the AIN-76 recommendation diet by adding 2 mg/kg diet of selenium as Na
which was prepared freshly everyday. The levels of glycogen in liver and muscle and protein in kidney, liver and muscle were measured. The liver concentrations of cholesterol and triglyceride were analyzed. Also, the malondialdehyde(MDA) levels in kidney, liver and lung were determined. The glycogen levels of liver and muscle in diabetic groups were not significantly different from the normal group. The protein concentrations of kidney, liver and muscle were not significantly different either, but the level of muscle protein was higher than STZ-Control group. The levels of liver cholesterol were significantly different between normal and STZ-Control groups and decreased in all diabetic experimental groups fed on H
O-fraction of DJT and Se supplementation compared with the STZ-Control group. The levels of liver triglyceride were higher in the DJT-Se group than the STZ-Control group. The concentrations of MDA in lung decreased greatly by the administration of Se among all and the concentration of liver MDA was significantly reduced and that of DJT-Se group was the lowest. In conclusion, the results indicated that the administration of H
O-fraction of DJT with selenium supplementation has a synergistic antioxidative effect by influencing on lipid metabolites and peroxidation especially in liver.
Sensory Evaluation and Electronic Nose Analysis for the Development of Mixed Eucommia ulmoides Leaf Tea
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 353~358
The leaves of Duchung(Eucommia ulmoides), an oriental medicinal plant, have a peculiar aroma of Chinese medicine and astringent taste, which make the consumer be reluctant to Duchung leaf tea. Therefore, the purpose of this study was to develop a mild flavored Duchung leaf tea by mixing with other plants. The flavor patterns of developed tea were analyzed using an electronic nose. Polygonatum odoratum and Elsholtzia splendens were used for improving the flavor of Duchung leaf tea. The addition of 20, 30 and 40% of Polygonatum odoratum improved the overall acceptance in hedonic sensory evaluation. The flavor pattern of the tea was described by principal component analysis(PCA) and the resistance ratio(R/cub gas/R
air/) of sensors. The PCA plot was also used to explain the mild flavor of the tea, which was extended from the right side(positive value of the first principal component) to the left side(negative value). Analysis by using an electronic nose with metal oxide sensors could be applied to detect whether mixed Duchung leaf tea was acceptable or not.
Analysis of Volatile Flavor Compounds from the Leaves of Eucommia ulmoides
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 359~366
This study was performed to analyze the volatile flavor compounds of Eucommia ulmoides leaves as influenced by harvesting time and drying method. Essential oils of fresh, air-dried and freeze-dried leaves of Eucommia ulmoides were extracted by SDE(simultaneous steam distillation and extraction) method using pentane and diethyl ether(1:1), and their volatile flavor compounds were analyzed by GC and GC-MS. Total 51 components, including 10 hydrocarbons, 15 alcohols, 12 aldehydes, 4 ketones, 4 esters and 6 acids were identified in fresh Eucommia ulmoides harvested in July. In fresh samples harvested in September, 15 hydrocarbons, 10 alcohols, 5 aldehydes, 4 ketones, 4 esters and 3 acids were identified. In fresh Eucommia ulmoides, aldehydes(8.25ppm) were the most abundant compounds in July samples and alcohols(18.87ppm) in September ones. Seventy one components, including 21 hydrocarbons, 12 alcohols, 12 aldehydes, 9 ketones, 5 esters, 8 acids and 4 miscellaneous ones were identified in air-dried samples harvested in July. In air-dried samples harvested in September, 10 hydrocarbons, 9 alcohols, 3 aldehydes, 3 ketones, 4 esters, 4 acids and 1 miscellaneous one were identified, and the most abundant compounds in July and September samples were hydrocarbons at 5.06ppm and 15.11ppm, respectively. A total of 41 components, including 13 hydrocarbons, 9 alcohols, 5 aldehydes, 3 ketones, 6 esters and 5 acids were identified in freeze-dried samples harvested in July. Freeze-dried samples harvested in August also contained 41 components but with different types, and the ones of September 26 compounds. In freeze-dried ones, hydrocarbons were the most abundant compounds in July sample and esters in August and September samples.
Characteristics of low calorie layer cake by adding different levels of polydextrose
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 367~372
This study was conducted to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake made by adding different levels of polydextrose as a fat substitute for shortening. As the substitution level of polydextrose increased, the specific gravity of the cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by a scanning electron microscope showed the decreased number and size of air cells and fat particles by increasing fat substitution level. The texture profile analysis using rheometer showed significant differences among the samples according to the levels of polydextrose for shortening. The hardness. gumminess, cohesiveness and chewiness of the cake declined gradually by increasing polydextrose level, while the springiness increased. There were no significant differences in resilience. Among various sensory properties, the appearance, flavor, crumb texture and overall acceptance of the layer cake decreased by increasing polydextrose level, although the taste score increased by adding 25% of polydextrose for shortening. Taking these results together, adding 25% polydextrose for shortening suggested to be a good substitution level for the low-calorie layer cake.
Effect of Paprika(Capsicum annuum L.) Juice on the Acceptability and Quality of Wet Noodle(I)
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 373~379
In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.
Survey on Garlic Utilization Practice of Industry Foodservice - general characteristics and seasonings utilization -
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 380~390
Utilization practice of garlic and seasonings in industry foodservice was surveyed by questionnaire. Statistical data analysis was performed with SAS package program in order to have frequencies, means, t-test, ANOVA and Duncan's multiple range test. The results of this study can be summarized as follows; The mean value of Food Processing Index(FPI) score for purchased vegetable and seasonings is 3.5 which indicates the prepreparation is between partially preprepared and completely preprepared. The garlic was mainly purchased from brokers(51.0%), on a daily basis(58.8%) and peeled-form(74.5%). The average purchased amount is 6.66㎏ at a time. The unit price of the garlic makes significant differences(p＜0.05) by the scale and location of foodservice establishments. As for the storage method and Period, in room temperature, no storage(2.1%) and for one day(2.1%) and in refrigeration, for one day(39.6%) and fer three days(18.7%).
Changes in Retrogradation Characteristics of Mungbean Starch Gels during Storage
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 391~398
This study was carried out to investigate the effects of storage temperature(5
) and time(1, 24, 48 and 72hours) on the retrogradation characteristics of mungbean starch gels by using differential scanning calorimeter, rapid visco-analyzer,
-amylase method, X-ray diffractometer and scanning electron microscope. Endothermic peaks of gels stored at 5
were shifted to the lower temperature than those stored at 25
and endothermic enthalpy of gels stored at 5
was greater than that stored at 25
. DSC thermograms showed that the retrogradation rate of gels stored at 5
was higher than that shored at 25
. The pasting properties of the gels such as peak viscosity and final viscosity increased with increasing storage time except the gels stored at 25
for 72 hours and this trend was more apparent at the storage temperature of 5
. The digestibility measured by
-amylase method decreased with increasing storage time and this trend was more apparent at the storage temperature of 5
. X-ray diffraction patterns of the gels stored at 5
showed more distinct peak than those stored at 25
, but no difference was detected by the storage time. The microstucture of all the gels showed a well developed three dimensional network The network structure of the gels stored at 25
formed a thick matrix after 72 hours and those stored at 5
from the early stage of storage.
Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics of Yackwa
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 399~404
The effects of dipping syrups prepared with oligosaccharides on Yackwa were examined. The dipping syrups were prepared by replacing sucrose with 50% isomaltooligosaccharide or fructooligosaccharide, and the physical and sensory characteristics of Yackwa dipped in above syrups were evaluated. Addition of oligosaccharides to dipping syrups increased the reducing sugar contents, dehydration rate and absorption rate of Yackwa. The exterior color of Yackwa dipped in oligosaccharides-containing syrup was darker, more reddish and yellowish than control. Use of oligosaccharides in dipping syrup increased the darkness, gloss, moistness and sweetness, and decreased the roasted taste of Yackwa as perceived by panels. Yackwa dipped in the syrups replacing sucrose with 50% oligosaccharides showed better acceptability than control. The acceptability was positively correlated with the gloss and cohesiveness. Above results suggested that oligosaccharides are good alternatives for sucrose in making dipping syrup for Yackwa.
Consumers' understanding and preference for shelf life and ingredient listings in food label
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 405~411
This research was conducted to evaluate consumers' understanding and preference for shelf life and ingredient listings in food label by survey using a questionnaire. The questionnaires were collected from female adult consumers residing in Seoul, Kyonggi, Choongnam and Chungbuk areas. Most of the consumers showed good understanding for shelf life and ingredient listings in food label. They had no particular preference for the types of shelf life labelling. They preferred listing all ingredients completely with amounts, but differentiated from food additives. They wanted to get more information about shelf life and ingredient listings in food label that is mainly associated with food safety They showed more preference for labelling the shelf life in the information panel with a storage condition. Most of them chose the ingredient list format in which each ingredient was written in one row in bold characters with percentage labelling.
Sensory and Mechanical characteristics of Wax gourd Jung Kwa by different recipes
Korean journal of food and cookery science , volume 17, issue 4, 2001, Pages 412~420
This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495
; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475
and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515
; for the sweetness, pretreated wax gourd 300g, water 600
and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475
and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475
and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475
. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475
and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475
and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475
of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.