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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 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
Selecting the target year
A study on the optimum ratio of the ingredients in preparation of black sesame gruels
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 685~693
The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500
A Study on the Quality Characteristics of Doenjang Prepared with Paecilomyces japonica, from Silkworm
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 694~700
Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20
. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest
Preparation and Quality Characteristics of Kimchi Using Monascus purpureus Koji Paste
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 701~707
Kimchi was prepared with the addition of 2.5％ and 5.0％ Monascu purpureu koji(MPK) paste (20％) and were fermented at 20
for 18 days. The quality and sensory characteristics of the kimchi were evaluated by analyzing the pH, acidity, number of viable cells, the concentration of reducing sugar, and sensory properties during fermentation. The pH and titratable acidity of the kimchiprepared with MPK(MPK kimchi) were higher and lower, respectively, than those of the control kimchi. The MPK kimchi showed high 'L' and 'b' values during storage, but the 'a' values were low. The contents of the reducing sugar of the MPK kimchi tended to increase during fermentation, particularly after six days. The number of total microbial cells, lactic acid bacteria and yeast in the MPK kimchi were lower than those of the control kimchi until 3 days of fermentation. However, the number of these bacteria in the MPK kimchi and the control kimchi after six days of fermentation was similar. The sensory score of the kimchi with 2.5％ and 5.0％ added MPK paste were significantly higher than the control groups in terms of the sweetness and overall acceptability.
Quality Characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 708~714
Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4％) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9％) and sugar (30％). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2％ of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0％ and 2.0％ of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2％ to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.
Research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chinese Students in Korea
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 715~722
The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p＜0.05), and Japanese students more than Chinese students (p＜0.001). of foreign students, 44.3％ replied that they had teamed about Korean food at school, and 34.48％ tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.
Sensory Characteristics of Cream Soup Prepared with Rice Flour
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 723~728
The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.
Quality of Yukwa base and Popped rice for Salyeotgangjung popped with salt
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 729~736
This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.
Effect of xylitol and erythritol on the quality characteristics of Yuza tea
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 737~744
The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10％ sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03
Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.
Measuring the Effect of Foodservice Related Complaint Handling on University Students' Behavioral Intent in Fast Food Restaurant
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 745~752
The aim of this study was to test the behavioral intent-based model of the foodservice related complaint handling. Accordingly, this study examined the effects of complaint handling on the university students' behaviort based on the word-of-mouth intent and repurchase intent. The findings from this study were as follows. KMO and Bartlett's test statistics showed the data fit factor analysis. The factor loadings, eigenvalues, ％ of variance, and communalities showed that the convergent validity was supported, the average variance extracted estimates and shared variance showed that the discriminant validity is supported, and composite alpha showed that the internal consistency was supported. It was found that some of main effects on the word-of-mouth intent and the repurchase intent were significant. It was found that some of interactional effects of the complaint type, the degree of correction effort, and the satisfaction with the complaint handling were significant. Overall, the results provide some insights into the types of foodservice related complaint handling strategies or the tactics that can be effectively employed by operators who manage complaint handling for customers dining at fast food restaurants.
Quality Characteristics of the Traditional Korean Snack, Yut-gang-jung with Perilla and Changes During Storage
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 753~757
The quality characteristics of the traditional Korean snack Yut-gang-jung with Perilla, and the changes that occur during storage were investigated. The water and protein content of a fresh sample were 9.67％ and 10.83％, respectively. The water content in the sample stored at 20
changed slightly, but that of the sample stored at 60
showed larger changes from 9.33 ％ to 4.33％. The acidity of the sample stored for 8 days was significantly higher. The hardness of the sample stored at 60
for 4 days was increased significantly. Results of the sensory evaluation indicated the sample stored at 60
had a significantly decreased roasted perilla flavor. The rancid flavor of the sample stored at 20
increased slightly, while that of the sample stored at 60
showed a drastic increase during storage. Therefore, a one week storage of the Yut-gang-jung with Perilla at room temperature is recommended for a product to have a shelf-life with similar physicochemical and sensory properties to fresh samples.
Quality Characteristics of Mixed Polysaccharide Gels with Various Kiwifruit Contents by Freeze-Thawing
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 758~764
This study was performed to determine the quality characteristics of mixed polysaccharide gels made from kcarrageenan and locust bean gum with various kiwifruit content after freeze-thawing. The syneresis, rupture properties, TPA properties and sensory properties of the mixed polysaccharide gels with various kiwifruit contents after freeze-thawing were measured. The syneresis of the gel with various kiwifruit contents by freeze-thawing was not significantly different, whereas repeating freeze-thawing resulted in remarkable increase in the syneresis of the mixed polysaccharide gels with 5％, 20％ and 40％ kiwifruit. In terms of the rupture properties, the rupture stress, rupture energy and rupture strain decreased with increasing kiwifruit content after freeze-thawing. In terms of the TPA properties, the adhesiveness, hardness and chewiness increased and the cohesiveness decreased with increasing kiwifruit content after freeze-thawing. The rupture properties, springiness and cohesiveness of the gel by freeze-thawing were lower than those of the gel stored in the refrigerator. In contrast, the gumminess, hardness and chewiness of the gel after freeze-thawing were higher than those of the gel stored in the refrigerator. The results showed that the gel became crumbly and tough as a result of freeze-thawing. In the sensory evaluation, He overall acceptability of the gel after freeze-thawing was highest at the 30％ kiwifruit content, and differences in the sensory properties between the gel after freeze-thawing and that stored in the refrigerator were small. Therefore, mixed polysaccharide gels with kiwifruit after freeze-thawing could be useful despite the small decrease in quality.
Sensory and Physical Characteristics of Hwajeun Depended on the Various Levels of Oil Amounts and frying Time
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 765~771
The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p＜0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p＜0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p＜0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation
Development of Lemon Pyun by the addition of various gelling agents
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 772~776
This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.
Quality Characteristics of Mulberry Fruit Seolgidduk Added with Citric Acid
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 777~782
This study was carried out to investigate the characteristics of mulberry fruit seolgidduk. Four percent additions of mulberry were evaluated as the most suitable concentration for seolgidduk, in order to improve the color of gum metal gray and sour smell. Therefore, in order to improve the preference, citric acid was added. The acidity of mulberry fruit seolgidduk increased and its pH decreased significantly by increasing the amount of citric acid. The moisture content of mulberry fruit seolgidduk showed no significant difference between the groups with added citric acid and the control group. The L value decreased as the citric acid concentration increased. Color a and b (Ed-define 'a' and 'b') values increased significantly by increasing the mont of citric acid. The hardness, cohesiveness, springiness, gumminess and brittleness decreased as the citric acid was added. From the sensory evaluation, mulberry fruit seolgidduk with 0.01％ citric acid added was the most preferred in taste, chewiness and overall acceptability. These results indicated that mulberry fruit stolgidduk with 0.01％ citric acid added showed the best quality.
Quality Characteristics of Muhwakwa-pyun with Various Starches
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 783~793
The effects of various kinds of starch (mungbean, potato, corn and a blend of potato and com starch) on the quality characteristics of muhwakwa-pyun were studied according to the storage duration. The sweetness, pH and total acidity of muhwakwa extract were analyzed, as were the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches. For quality characteristics, color difference, instrumental texture characteristics and sensory characteristics were compared. The sweetness of muhwakwa extract was satisfactory but the total acidity was low for Kwa-pyun manufacture. Therefore, its pH was adjusted to 3.4 by adding 10％ citric acid with an amount of 1％ of total liquid. From the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches, a blend of potato and com starch was found to be easy to cook and form a gel but a little more resistant than the other starches in terms of retrogradatin. Lightness (L) and yellowness (b) of Kwa-pyun increased while its redness (a) decreased by the storage. The color became whiter and the clarity decrease regardless of the kinds of starch, which became obvious after 3 days of storage. The hardness, springiness, adhesiveness and cohesiveness tended to decrease with storage, which was weak in a blend starch. The overall acceptability of Kwa-pyun made with a blend of potato and com starch was evaluated as being the best among the samples tested. Therefore, for traditional kwa-pyun manufacture manufacture mungbean starch might be replaced with a blend of potato and corn starch which is less expensive and easily available in the market nowadays.
Meal Solution for Infants and Toddlers : Cookwise Approach
Korean journal of food and cookery science , volume 19, issue 6, 2003, Pages 794~805