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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
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Volume & Issues
Volume 18, Issue 6 - Dec 2002
Volume 18, Issue 5 - Oct 2002
Volume 18, Issue 4 - Aug 2002
Volume 18, Issue 3 - Jun 2002
Volume 18, Issue 2 - Apr 2002
Volume 18, Issue 1 - Feb 2002
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Mechanical and Sensory Characteristics of Dongbu-Mook (Cowpea Starch Gel) by the addition of Soybean Oil and Salt
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 275~279
This study was carried out to investigate the effects of soybean oil and salt on the mechanical texture and sensory characteristics of Dongbu-Mook (Cowpea Starch Gel). As the amount of the soybean oil was increased, the hardness and chewiness of the Mook were decreased. But there were no significant difference in the cohesiveness and springiness. While the Mook samples made with commercial Dongbu-Mook flour didn't show a significant difference, those made with lab-manufactured Dongbu-Mook flour without salt showed higher hardness, chewiness than the ones with salt. The Mook made of commercial Dongbu-Mook flour was found to be higher in the hardness and lower in the cohesiveness than the one made of lab-manufactured Dongbu-Mook flour. In sensory evaluation, as the amount of soybean oil was increased, all the samples showed higher yellowness and greasiness, and lower clarity, hardness and chewiness. For the samples with salt, the yellowness was high, and the hardness was low. The Mook samples made with lab-manufactured Dongbu-Mook flour had low chewiness. There was no significant difference in the clarity and greasiness. Overall, the Mook samples made with commercial Dongbu-Mook flour showed the best quality, when soybean oil was not added and salt was added. For the Mook made with lab-manufactured Dongbu-Mook flour, the sample with 2% oil and salt was the best.
Comparison of Sensory and Mechanica] Properties of Breads with Paecilomyces japonica and Cordyceps militaris powder by Storage Time and Temperature
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 280~289
The quality characteristics of breads with different concentrations(2%, 4%) of Paecilomyces japonica (J2, J4) and Cordyceps militaris (M2, M4) powder were compared in terms if sensory and mechanical properties. In the sensory test, J2 and M2 groups gained good scores in taste, texture and odor acceptance as control grourp. Paecilomyces japonica-added group showed higher moisture and bigger volume than that of control group, and Cordyceps militaris group showed lower moisture content and decreasing volume. 'L' values of J and M groups was lower than control, and the longer the storage period, the lower the lightness. The more Paecilomyces japonica was added, the higher the 'a' value was, but Cordyceps militaris showed an opposite trend. The hardness of the bread was the lowest in J2 group and the highest in M4 group, and the longer tile storage period. the higher the hardness was (p＜.001). Overall, the addition of 2% Paecilomyces japonica showed a similar tendency with control group, and showed good scores especially in acceptance, moisture and volume. Paecilomyces japonica appeared to be more desirable than Cordyceps militaris.
Effect of Perilla Seed paste on the Yulmoo Mul-kimchi during Fermentation
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 290~299
An optional ingredient Perilla Seed paste was adopted to improve the quality of Yulmoo Mul-kimchi during fermentation. The final weight percentage of perilla seed paste in Yulmoo Mul-kimchi was adjusted to 0, 10, 20, 30, and 40% per water respectively. Chemical and sensory characteristics were determined during fermentation at 10
for 25 days. The effect was varied depending on the amounts of perilla seed paste, but Yulmoo Mul-kimchi fermented with 20% perilla seed paste was most favored for color, smell, sour taste, carbonated taste, texture and overall acceptability in the sensory evaluation. The pH decreased with the increase of total acidity. The total vitamin C content increased initially to the certain level at a certain time of fermentation depending on the level of perilla seed paste, and then decreased later. In case of reducing sugar, the 20% treatment showed the highest content. Turbidity values were generally increased in all samples during fermentation, even though the extents were limited. Total plate count and the number of lactic acid bacteria were gradually increased and then decreased showing the maximum microbial counts during fermentation. The optimum levels of perilla seed paste in Yulmoo Mul-kimchi obtained through experiments were between 20 and 30% of added water content, preferably 20% for color, fermentation-retarding effect, and sensory taste of the product.
Effect of CHCl
fraction of Alisma canaliculatum with selenium on the plasma glucose and lipids levels in streptozotocin-induced diabetic rats
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 300~308
The purpose of this study was to investigate the effect of chloroform(CHC1
) fraction of Alisma canaliculatum All. Braun et Bouche(Ac) with selenium(Se) on the plasma glucose and lipid levels in streptozotocin(STZ)-induced diabetic rats. Male Sprague-Dawley rats were divided into five groups. The normal and diabetic rats were separated into four groups: the STZ-control group, the Ac group, the Ac-Se group and the Se group. Diabetes was induced in the male rats by an injection of STZ into the tail vein at a dose of 45 mg/kg. The CHCl
fraction of Ac(250 mg/kg) was administered orally for 14 days. The supplementation was achieved with the AIN-93 recommended diet by adding 2 mg/kg diet of selenium as Na
. which was prepared freshly everyday. The body weight, hematocrit(Hct), glucose, insulin, cholesterol, HDL-cholesterol, triglyceride(TG) and free fatty acids(FFA) concentrations in plasma were measured. The aminotransferase activities were also analyzed. The changes of body weight in the experimental groups were not significantly different from that of the STZ-control group, but diabetes hyperphagia accompanied changes with body weight loss in Ac-Se group. The levels of Plasma cholesterol were not significantly different among the experimental groups. The concentrations of FFA in the Ac-Se group increased significantly compared with the STZ-control group. The effect of Se alone significantly increased aspartate aminotransferase activity and alanine aminotransferase activity. The results showed that the treatment of CHCl
fraction of Ac in combination with Se has no synergistic effect. There was a tendency for the plasma glucose levels to decrease when Se was administered into diabetic rats. Supplementation of Se in diabetic rats did not elicit a significant increase in plasma insulin levels and exhibited hypotriglyceridemic effect.
A study for the quality of vegetable dishes without heat treatment in foodservice establishments
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 309~318
The purposes of this study were to estimate the microbial and physicochemical quality of vegetable dishes without heat treatment such as sengchae, a traditional Korean vegetable dish, and to suggest a safer method of preparation. Platycodon sengchae and vegetable salad were monitored from the ingredient to final product before serving while storing at different temperature (4, 10
) and period (1, 2, 4, 7 days) at foodservice establishments. The results showed that the storage temperature pH, Aw, moisture content, and microbial loads are the important factors affecting the quality of vegetable dishes without heat treatment, and a thorough hygienic management from the purchase to the preparation of the dishes is needed to secure the quality of prepared foods in the foodservice establishments.
Development of an anti-obesity dietary supplement inhibiting the digestion of carbohydrate and lipid
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 319~324
In a previous study, we developed a new food additive as an egg yolk antibody (IgY) against carbohydrate digestion enzymer for the regulation of blood glucose level and weight control. The IgY delayed and decreased the increment if blood glucose level after administration of sucrose in human being by 30% in 20∼30 min. We also developed a lipase inhibitor as a water extract of two kinds of herb, Platycodon grandiflorum and Solanum Melongena, Twenty three volunteers were subjected to the intake of the egg yolk IgY Plus the herbal extracts for 50 days. In average, the treated subjects appeared to lose 1.96 kg of body weight and 3.4 kg of body fat mass during the treated period. Furthermore, Panniculus adiposus and breech size were significantly decreased during the experimental period. Above results suggested that the administration of the dietary additives composed of egg yolk IgY and natural herbal extract improve the obesity by the decrement of body weight and body fat mass.
Sensory Quality Assessment of Reheated Cook/Chill and Sous-Vide Spinach Soup for Foodservice Operations
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 325~332
The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.
Effects of Emulsifiers on the Quality Characteristics of Yackwa
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 333~339
This study was conducted to examine the effect of emulsifiers on the quality characteristics of Yackwa. Lecithin and various sucrose fatty acid esters (S-570, S-970, S-1570) were used as emulsifiers. The addition of emulsifiers to Yackwa decreased the hardness, cohesiveness, springiness and gumminess, but increased the brittleness. This tendency was most distinct by the addition of S-970. All sensory characteristics of Yackwa such as color, smooth surface, smell, internal layer formation, softness and overall quality, were improved greatly by the addition of emulsifiers. As a result, the mechanical and sensory characteristics of Yackwa were improved by the addition of the emulsifiers, and sucrose fatty acid esters showed better results than lecithin.
Physicochemical Properties of Used Frying Oil in Foodservice Establishments
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 340~348
Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.
The Effect on Nutrition Constituent from Beef leg Bone by Acid Condiment
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 349~354
Grain vinegar and citric acid were added while stewing beef leg bone for 12 hrs, and the extraction of calcium, phosphorous, magnesium, amino acid and collagen out of beef leg bone was measured. As the concentration of grain vinegar and citric acid (0, 0.5, 1.0, 2.0%) increased, the amount of calcium, phosphorous and amino acid dissolved out of the leg bone increased compared with the control. Citric acid extracted more calcium, phosphorous, magnesium, amino acid than grain vinegar at the same concentration. But, grain vinegar extracted more collagen than citric acid at 1% concentration. In sensory evaluation, the leg bone stew boiled for 12 hrs with 2% grain vinegar and control were favored greatly compared with the one with citric acid.
Recognition Study on Introduction of HACCP to Industry Foodservice
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 355~364
For the introduction of HACCP to industry food service, a survey was conducted from 150 dieticians and 40 managers on their recognition on HACCP system. The questionnaire of the survey included the status of current food safety management, management responsibilities, recognition on HACCP, problems in HACCP introduction. The majority of respondents was satisfied with the current food safety management, and the food service managers were more confident than dieticiant in terms of food safety. Foodservice managers (100%) and dieticians (96%) recognized HACCP system; however, they responded the application of HACCP to industry food service were only 27% and 12.5%, respectively. They pointed out the reasons that they cannot introduce HACCP to their industry food service were the lack of benefits and good facilities. Dieticians strongly recognized the need of correction oi food safety manasement in industry food service, compared with food service managers. The results suggest that the introduction of HACCP to industry food servife should be accomplislled by continuous education and information on food safety, improving facilities and a variety of benefits to HACCP-implemented companies from the government.
Changes in Volatile Sulfur Compounds of Garlic under Various Cooking Conditions
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 365~371
This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling ＞ frying ＞ steaming ＞ boiling > microwave oven cooking > pressure cooking.
Sensory and textural characteristics of Chicksulgi using varied levels of arrowroot starch and different types of sweeteners
Korean journal of food and cookery science , volume 18, issue 3, 2002, Pages 372~380
The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.