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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean journal of food and cookery science
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Journal DOI :
Korean Society of Food and Cookery Science
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Volume & Issues
Volume 19, Issue 6 - Dec 2003
Volume 19, Issue 5 - Oct 2003
Volume 19, Issue 4 - Aug 2003
Volume 19, Issue 3 - Jun 2003
Volume 19, Issue 2 - Apr 2003
Volume 19, Issue 1 - Feb 2003
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Free Sugar, Free Amino Acid, Non-Volatile Organic Acid and Volatile Compounds of Dongchimi added with Jasoja(Perillae semen)
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 1~10
All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10
for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.
Quality Characteristics of Jeungpyun with Different Ratios of Makkulli Leaven to Water
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 11~16
Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpykn prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter's color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.
Changes in Volatile Sulfur Compounds of Garlic under Short-term Storage Conditions
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 17~23
This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4
, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18
, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.
HACCP Systems of Contract Foodservice Establishments Appointed by Korea Food and Drug Administration
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 24~33
The purpose of the study was to investigate the HACCP systems of contract foodservice establishments by surveying HACCP plans and prerequisite programs from the twelve HACCP-implemented contract foodservice establishments appointed by KFDA. All the subjects (100%) appeared to develop HACCP plans with their own hazard analysis. Except the two giving no response, it turned out that two establishments had 2 CCPs (20%), four had 4∼5 CCPs (40%) and another four had 9 CCPs (40%). Especially, 'cleaning and sanitizing of raw vegetables and fruits (90%)' and 'cooking (temperature) (100%)' were monitored as CCPs by all the subjects. Only one subject (8.3%) answered that continuous monitoring was not conducted. But the verification, record keeping and internal audits were maintained by all the subjects (100%). Most of the surveyed foodservice establishments maintained various prerequisite programs enough to back up HACCP system.
Effect of Process Rice Flour on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 34~45
Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4
for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4
. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.
Effect of Nutriprotein on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 46~59
Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4
for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.
Quality Characteristics of Yukwa Fried with Palm Oil during Storage
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 60~64
Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to become rancid rapidly. For extending the shelf-life of Yukwa, the Bandegi was fried with palm oil and soybean oil. The stability of Yukwa in lipid oxidation was determined by acid value(AV), peroxide value(POV), composition of fatty acid and sensory evaluation during 8 weeks of storage at 20
As the storage time increased, the AVs of soybean oil and palm oil during storage at 50
were increased up to 42.64 and 2.09 mg/g, respectively. The POV of soybean oil during storage at 50
was increased up to 4 weeks and then decreased. And as the storage time increased, the contents of stearic and oleic acid were increased, while linoleic and linolenic acid were decreased.
Effect of RS3 type resistant starch prepared from nonwaxy rice starch on the properties of Injulmi
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 65~71
The objective of this study was to compare the textural properties and sensory evaluation of Injulmi, a traditional Korean waxy rice cake, added with 10, 20 and 30% of RS3-type resistant starch. RS3-type resistant starch was prepared from nonwaxy rice(Odaebyeo) starch by autoclaving-cooling cycle. The RS yield of RS3-type resistant starch was 9.10%. By increasing the addition level of RS3-type resistant starch, the hardness and adhesiveness of Injulmi increased as measured by using a rheometer. Hunter color L and a values of Injulmi added with RS3-type resistant starch were increased, but b value was decreased. In case of sensory evaluation, the hardness of Injulmi added with RS3-type resistant starch was higher than that of non-added Injulmi. The overall duality of Injulmi added with RS3-type resistant starch by sensory evaluation was negatively correlated with the hardness measured by rheometer(p＜.0.05).
A Study on the Organoleptic Characteristics and Changes in Freshness of Cultivated and Wild Paralichthys olivaceus During Storage
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 72~78
This study was conducted to investigate the physicochemical and organoleptic characteristics and freshness of wild and cultivated Paralichthys olivaceus during storage. By the results of morphological observation, wild Paralichthys olivaceus had white abdomen, light black skin and transparent muscle, but cultivated Paralichthys olivaceus had black spotted abdomen, dark black skin and dark pink muscle. Moisture contents of wild and cultivated Paralichthys olivaceus were similar, but the lipid content was higher in cultivated Paralichthys olivaceus than that of wild Paralichthys olivaceus. Sensory scores of appearance, taste, texture and overall acceptability were higher in wild Paralichthys olivaceus than that of cultivated Paralichthys olivaceus. The reason was that lipid content was higher in cultivated Paralichthys olivaceus The freshness of cultivated Paralichthys olivaceus seemed to last shorter than that of wild one due to rapid increase of the volatile basic nitrogen content, pH and total microbial count during storage.
Analysis of Volatile Compounds in Elsholtzia splendens by Solid Phase Microextraction
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 79~82
Volatile compounds in Elsholtzia splendens were extracted by solid phase microextraction (SPME). Two kinds of SPME fiber, carboxen/polydimethylsiloxane (CAR/PDMS) and polydimethylsiloxane (PDMS) were used to determine the selectivity of the fibers to the different flavor compounds present in the Elsholtzia splendens. Identification of volatile compounds was based on the linear retention indices (RI) and the comparison of their mass spectra with those of on-computer library. Thirty compounds were identified in the volatile compounds extracted by CAR/PDMS fiber, including 1 aldehyde, 5 alcohols, 3 hydrocarbons, 17 terpene hydrocarbons, 3 ketones and 1 miscellaneous. And 5 alcohols, 3 hydrocarbons, 18 terpene hydrocarbons, 3 ketones and 2 miscellaneouses were identified in PDMS fiber. These results suggested that the selectivity of PDMS fiber was similar to that of CAR/PDMS fiber in Elsholtzia splendens. The major volatile compounds were naginataketone and elsholtziaketone in Elsholtzia splendens.
Changes in Carotenoids Contents in Pureed and Cooked Carrot and Spinach during Storage
;;Robert M, Russell;
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 83~95
Investigations were conducted on the changes in carotenoids content, and quantification of cis-trans-
-carotene Isomers in pureed and cooked carrot and spinach during storage. The isomerization and degradation of carotenoids were monitored by high-performance liquid chromatography on a C
30/ reversed-phase column with diode-array detection. The results showed that lutein, ail-trans-
-carotene and 13-cis-
-carotene were present in carrot and spinach. Zeaxanthin and cryptoxanthin were present in raw spinach. The contents of lutein, zeaxanthin, cryptoxanthin,
-carotene and all-trans-
-carotene in pureed and cooked carrot and spinach decreased with increasing storage period. The 9-cis and 13-cis carotenoid isomers were the major types formed in cooked carrot during storage. Cooking was not found to alter the carotenoid profile of the sample, but increased the total amount of carotenoids compared with pured ones. This increase could be explained that cooking itself increased the extraction efficiency and inactivated the enzymes degradating carotenoids.
Intake of Snack by the Elementary School Children in Hansan-do Area 1.
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 96~106
The purpose of this study was to investigate the current intake status and preference of snacks for the elementary school children in Hansan-do area. A survey was conducted by personal interview using a questionnaire and the data were collected from the children as well as their parents. The results of analysis indicated that the preference of snacks, appetite and consumption patterns of snacks, cooking and purchasing snacks vary depending on the family size, housing status, parents' occupation, educational level and age of mothers. The most preferred snacks were milk or milk related products and Ramyun, and the least preferred snacks were fruits. The results could be used as basic information for the development of dietary guideline for elementary school students.
Beneficial effects of body fat and obesity through the inhibition of the digestion of carbohydrate and lipid in gastrointestinal tract
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 107~113
In a previous study, a dietary supplement was developed in our lab using natural herbal extracts against digest enzyme activity in GI tract for weight control. This natural herbal extracts could regulate absorption of glucose and lipid by the inhibition of digest enzyme activity. In this study, we screened the natural herbs that inhibit glucoamylase activity and developed an water extract of cinnamon. The cinnamon extract delayed and decreased the increment of carbohydrate degradation through the inhibition of glucoamylase activity in vitro. Fifty volunteers were subjected to the intake of the herbal extracts by taking twice a day for 60 days. As a result, the treated subjects lost 3 kg of body weight and 3.5 kg of body fat mass after the treatment. Furthermore, the body mass index and waist size were significantly decreased during the experimental period. Above results suggested that the administration of the dietary additives composed of cinnamon and natural herbal extract improves the obesity by the decrement of body weight and body fat mass.
Effects of Mokdanpi(Paeonia suffruticosa) Addition on the Shelf-Life and the Characteristics of Rice Cake and Noodle
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 114~120
The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi(P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups received significantly less score than others (p＜0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1 %-added groups of both rice cakes and noodles (p＜0.05), but no changes were observed in 3, 5%-added samples. The results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles.
Effect of UV-B Irradiation on the content of vitamin D
, color and flavor pattern in Lentinus edodes
Korean journal of food and cookery science , volume 19, issue 1, 2003, Pages 121~126
Lentinus ededes were irradiated with Utraviolet-B(UV-B) at 0, 2.5, 5.0 J/
levels while culturing in sawdust medium, and the changes in vitamin D
content, color and flavor of the mushroom were analysed by high-performance liquid chromatography (HPLC), Hunter-Lab Chromatometer and Gas Chromatography-Surface Acoustic Wave (GC-SAW) electric nose, respectively. Irradiation of 0, 2.5, 5.0 J/
doses of UV-B increased the content of vitamin D
in the mushroom significantly, which was 157∼206% higher than the control group. There was a significant difference in L value between the control group and UV-B irradiated (2.5 and 5.0 J/
) groups. The changes of flavor pattern were detected by GC-SAW electric nose. But the color and flavor changes were not detrimental to the quality of the mushroom. The results suggested that UV-B irradiation is a good way to increase the vitamin D
content of Lentinus edodes during cultivation.