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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 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
Selecting the target year
Mechanical Characteristic of Backsulgi Added with Rich Sources of Phospholipid
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 381~389
The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4
for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.
Sensory Characteristic of Backsulgi Added with Rich Sources of Phospholipid
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 390~398
The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4
for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20
Effect of Pine Needle(Pinus densiflora Seib. et Zucc) Powder on the Sensory and Mechanical Characteristics of Steam cake
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 399~406
Steam cakes were prepared with the addition of pine needle powder(Pinus densiflora Seib. et Zucc) at 0%, 1%, 2%, 3%, 4%, and their sensory quality and mechanical characteristics were compared. Sensory evaluation was performed and compared between the subjects in twenties and forties of age. As a result of the sensory evaluation in forties, steam cake with 3% pine needle powder showed the highest score in overall acceptability; however, in the group of twenties, control cake with no pine needle powder showed the highest score. In the measurement of color changes, L value(lightness) was decreased, but a value(redness) and b value(yellowness) were increased as the addition of pine needle powder increased. In textural characteristics, the hardness, springiness, gumminess and brittleness of steam cake were decreased by the increase of pine needle powder. The hardness and brittleness were increased as the storage time increased.
Oxidative Stability of Green Tea-Added Mayonnaise
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 407~412
The purpose of this study was to investigate the oxidative stability of green tea-added mayonnaise during storage at 5, 15 and 25
. Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and added with 0.1, 0.3 and 0.5% of green tea powder for experiment. Peroxide values (POV) of each mayonnaise were compared during storage for 13 weeks. POVs of control mayonnaise stored at 5, 15 and 25
for 13 weeks were 28.0, 63.5 and 144.4 meq/kg, respectively. Oxidative stability of green tea-added mayonnaise was increased with increasing concentration of green tea in mayonnaise, but it was decreased with increasing storage temperature. The addition of green tea at 0.5% extended the induction period of mayonnaise significantly (p<0.05) at each temperature. Relative antioxidant effect (RAE) of mayonnaise containing 0.1% of green tea were 226%, 188% and 143% during storage at 5, 15 and 25
, respectively, and it was increased with increasing green tea concentration in mayonnaise. The results suggested that the use of green tea is valuable to inhibit the oxidation of mayonnaise as a natural antioxidant.
Effect of lotus root powder on the baking quality of white bread
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 413~425
Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.
The Evaluation of Quality Management standards for Contract Foodservice Company
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 426~432
The purpose of the study was to identify the standards of quality management in contract foodservice companies. The subject companies were selected by convenient sampling and surveyed for their standards. The questionnaire consisted of 7 categories: managements of food procurement, menu, production, personnel, equipment, information system, and solid waste. As a result of the study, 60% of the respondents appeared to use standard recipes, 51.5% of them spent 21-30% of the total cost as a labor cost, and 70% were reluctant to answer the food cost. The half of the respondents had job description and specification, 74.76% had training manuals on foodservice and computer software program, and 80.6% had a training program for solid waste management.
Effect of the extracts of various foods and medicinal herbs on the antioxidant activity and sensory characteristics of jujube-omija herbal sauce
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 433~439
In order to increase the antioxidant effect and preference of jujube-omija herbal sauce, we added ethanol extracts of 12 kinds of food and 12 kinds of medicinal herb to the sauce, and then evaluated the antioxidant activity and sensory characteristics. The antioxidant activity of the jujube-omija herbal sauces was greatly increased by the addition of ethanol extracts of foods such as green tea, mugwort, mint, lemon, leek, etc. and those of medicinal herbs such as ginseng. pine needle, the root of arrowroot, orange peel, etc.. Due to the high content of phenolic compounds, the ethanol extracts foods and medicinal herbs appeared to be responsible for high electron-donating ability and low hydroperoxide productivity. While the jujube-omija sauce with the extracts of green tea, mugwort, ginseng and pine needle were not preferred by the panels due to bitter taste and aroma, those of lemon, fruit of Chinese quince, orange peel, etc. were preferred with their sweet and a little sour taste and showed a high antioxidant activity. Especially, lemon juice was the best to increase the antioxidant activity and the preference of the jujube-omija herbal sauce.
Dietary behavior of college students in Kangreung Area on Convenience food
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 440~447
The usage status of convenience food, convenience food restaurants and satisfaction level was surveyed from local college students in Kangreung to provide fundamental data for developing more appropriate convenience food. The subjects (80.4%) answered that they are quite aware of convenience food or to some degree. They normally consumed convenience food in the convenience food restaurants (48.85%). In many cases they took it as a snack (69.6%), and the most frequently consumed item was ramyun (45.8%). The main reason for consuming convenience food was to save time (44.8%). Regarding the price and sanitation level of convenience food, only 17.2% and 22% were satisfied, respectively. The results of analyzing the usage status and the satisfaction level with convenience food by gender and housing status showed that the highest rate of people (46.0%) answered that, "because it is convenient" was the main reason for using convenience food restaurants. Female students (P
0.014) and the students staying away from home used convenience food restaurants more often than male students and the students staying in their own homes. Especially the students who have to cook for themselves fell into the high rate of convenience food restaurant users (P
0.001). The convenience food restaurant with the highest usage rate was hamburger restaurant (38.8%).
Analysis of Flavor Pattern by Using Electronic Nose and Sensory Evaluation of Cnidium officinale-Flavored Oils
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 448~454
This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.
Development of Elsholtzia splendens-Flavored Oils and Analysis of Flavor Pattern Using Electronic Nose
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 455~460
This experiment was conducted to obtain basic information on the natural spice of Elsholtzia splendens, which is one of the native Korean aromatic plants for aromatic, medicinal and ornamental uses. The overall acceptability and the masking effects on the fetid smell of beef were investigated with Elsholtzia splendens-flavored oils by sensory evaluation. The ability of an electronic nose with six metal oxide sensors to classify Elsholtzia splendens flavored oils based on their odors was studied. The response by electronic nose was analyzed by principal component analysis (PCA). In EOI, EOII, and ESI, (이것들이 무엇을 의미하는지 기술할 필요가 있음). overall acceptability of French dressing showed a same level of preference during storage. Fetid smell of beef was not changed by the addition of 4 types of Elsholtzia splendens-flavored oil during storage. In EO I -flavored oil, the proportion of 1st principal component was 0.829, and the proportion of 1st principal component was 0.818 in ESI-flavored oil. The PCA plot was used to detect stored Elsholtzia splendens flavored oils.(앞 뒤 문맥이 안맞음. 뒤에 이어지는 글이 있는지\ulcorner).
Changes in the Riboflavin Content of Stir-Fried Sausage with Vegetable and Stir-Fried Garlic Young Stem at Various Cooking and Holding Processes in Food Service Establishments( I )
Korean journal of food and cookery science , volume 18, issue 4, 2002, Pages 461~469
In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.