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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 21, Issue 6 - Dec 2005
Volume 21, Issue 5 - Oct 2005
Volume 21, Issue 4 - Aug 2005
Volume 21, Issue 3 - Jun 2005
Volume 21, Issue 2 - Apr 2005
Volume 21, Issue 1 - Feb 2005
Selecting the target year
Eating Behavior of University Students by Economic Environment
Kim Myung-Sun ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 125~138
The purposes of this study were to determine what kinds of food university students had, how often they were eating out and how much they consumed. A questionnaire survey was conducted on 597 university students (male
, female :
). The students who spent under 200 thousand won per month had regular meals at breakfast, lunch and dinner. The students with personal monthly spending over 300 thousand won, both male and female, ate out more than others. The female students had more protein foods than the male students. Consumption of milk and milk products increased with rising monthly spending for female students. Regardless of monthly spending, the male students ate seaweeds low in 1-2 time per a week. Consumption of rice decreased with rising monthly spending for male and female students.
A Study of the Dietary Behaviors and the Nutrient Intake of High School Girls in Iksan and Seoul City
Kim In-Sook ; Lee Youn-Hee ; Kim Hee-Joo ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 139~148
This study was carried out to investigate the dietary behaviors and nutrient intake of high school girls in Iksan and Seoul cities. The subjects consisted of 122 students in Iksan city, and 136 students in Seoul city. The proportion of subjects who eat meals irregularly was higher in Iksan (
) than in Seoul (
). The proportion of subjects who skip meals was also higher in Iksan (
) than in Seoul (
), and most of them (
) skipped breakfast, even thought they thought that it was the most important meal (
). The subjects tended to overeat at lunch (
) and dinner (
). The main reasons that the subjects skipped a meal were a lack of time (50.7%) and poor appetites (
). Most of the subjects (
) had tried to control their body weight by taking drugs (
), doing exercise (
), and controlling their diet (
). The average intake of nutrients and energy was significantly higher (P<0.05, p<0.01) in Iksan than in Seoul. The intake was below the RDA recommendations except for phosphorus in I ksan, but was above it except for calcium, iron, and vitamin B2, in Seoul. The indexes of nutritional quality (INQ) of calcium (0.5), iron (0.6), vitamin A (0.8), vitamin B2 (0.7), niacin (0.9), and vitamin C (0.9) were under 1.0 but those of protein (1.0), phosphorus (1.2) and thiamin (1.0) were over 1.0. The INQ of the other nutrients, except protein and vitamin C, was significantly higher in Seoul than in Iksan.
The prediction of shelf-life of Commercially Sterilized Korean Soups using accelerated experiment
Han Kyung-Soo ; Lee Eun-Jung ; Hong Sang-Pil ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 149~154
The objective of this research was to estimate the shelf-life of 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang, and Seolleongtang), under an accelerated experiment, based on the changes in the selected physico-chemical, microbiological and sensory characteristics. The 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang and Seolleongtang) were 1.sated at
for 30 min. and the shelf life was evaluatedthrough accelerated experiment, based on tile changes in the physico-chemical, microbiological and sensory characteristics. No viable cells were detected in any of the treatments and no significant differences were shown in pH, TBA and Hunter's color values for 3 weeks at
. The periods found to be acceptable by sensory evaluation were 1 days for Yukkaejang and Kalbitang, 14 days for Sagol-woogeojitang, and 21 days for Seolleongtang. For an assumed
value of 2.5, shelf-life was predicted as 109 days for Yukkaejang and Kalbitang, 219 days for Sagol-woogeojitang, an d 328 days for Seolleongtang at
, suggesting that these 4 kinds of Korean soup are suitable for commercial distribution.
Importance perception on the sanitation and cleanliness of family restaurant employees
Ko Ho-Seok ; Kim Sun-Kyung ; Kim Dong-Ki ; Kim Beom-Jin ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 155~162
The purpose of this study was to identify factors associated with sanitation and cleanliness regarding the importance of family restaurant employees in the Ulsan and Busan areas. Accordingly, this study conducted a suey questionnaire consisting of 28 measures of food-service as well as major subject descriptors. From the results, the frequency, descriptive, factor, correspondence analysis, major findings and marketing implications could be summarized as follows: First, 6 factors were extracted: cooking and control factor, food and tableware handling factor, personal cleanliness condition factor, purchase and receiving factor, unit food material store factor and Kitchen utensil sanitation factor. KMO and Bartlett' stest statistics showed that the data fitted the factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validity of 6 factors are supported and Cronbach's alpha showed that the internal consistency of the 6 factors was supported. Second, correspondence analysis indicated that statistically significant relationships existed between some of the family restaurant employee sanitation and cleanliness factors and the family restaurant enterprise.
Changes of Antioxidative Activity and Related Compounds on the Chungkukjang Preparation by Adding Drained Boiling Water
Lee Kyung-Hee ; Ryu Seung-Hee ; Lee Young-Soon ; Kim Young-Man ; Moon Gap-Soon ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 163~170
Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at
. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.
Antioxidative and Antimicrobial Activities of Pomegranate Seed Extracts
Koh Jong-Ho ; Hwang Myeong-O ; Moon Joo-Soo ; Hwang Seong-Yun ; Son Jong-Youn ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 171~179
This study was investigated on antioxidative and antimicrobial activities of PSW(pomegranate seed water extract), PSE(pomegranate seed ethanol extract) and PSO(pomegranate seed oil). The extraction yields of PSW, PSE and PSO were 28.9, 13.0 and
, respectively. Total phenol contents of PSW, PSE and PSO were 47, 78 mg/g(dry basis) and 40 mg/g, respectively. Electron donating abilities of PSW, PSE and PSO at 1,000 ppm were 18.8, 28.5 and
, respectively. Antioxidative activities in Iinoleic acid substrates at 500 ppm were in order of PSE >
> PSW > PSO. Antioxidative activities in Iinoleic acid emulsion substrates at 200 ppm were in order of
l > PSE > PSW > PSO. In antimicrobial activity, PSO showed growth inhibition effect against Micrococcus luteus, Salmonella enteritidis and PSW showed growth inhibition effect against Bacillus cereus, Escherichia coli. Whereas antimicrobial activity of PSE was not observed. The nitrite-scavenging abilities of PSW, PSE and PSO at 2,000 ppm were 27.5, 23.7 and
, respectively. And the SOD-like activities of PSW, PSE and PSO at 1,000 ppm were 15.9, 34.9 and
Sensory and Mechanical Characteristics of Maneul-Sulgi by Different Ratio of Ingredient
Lee Hyo-Gee ; Lee Eun-Sun ; Cha Gyung-Hee ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 180~189
The purpose of this study is to determine the optimal mix ratio of Maneul-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The feeling after swallowing was best when the ratio of garlic juice was
. As a consequence of surveying the tastes of Maneul-Sulgi, it was found that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be
for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation Hardness of sensory examination and mechanical examination for adhesiveness.
Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time
Hong Jeong-Jin ; Ahn Taehyun ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 190~194
This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(Malva verticillata L.) by various blanching times. Total flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of
by blanching time. Total polyphenol content of whorled mallow showed loss of
, but the decrease was not significant.
Investigation of some harmful bacteria in commercial Kimchi
Shin Sun-Mi ; Park Ju-Yeon ; Kim Eun-Joung ; Hahn Young-Sook ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 195~200
Three different commercial Kimchi industry-made packaged, department store-made and ordinary market-made were analyzed for their pH, acidity and microbiological characteristics including certain harmful bacteria on selective media during a storage-fermentation period of 7 days at
The pH of all the Kimchi samples wasdecreased from 5.85 to 3.82 and their total acidities increased from 0.2 to 1.18 as the fermentation continued during the storage-fermentation. E. coli and Salmonella sp. of
cfu/mL were found in the industry-made Kimchi just after purchase time. As the storage-fermentation proceeded, the viable numbers of these bacteria had been reduced in all Kimchi samples tested and no bacteria were detected after 5 days at
and 2 days at
, respectively. On the other hand, a range of
cfu/mL of Staphylococcus sp. was detected in the department store-made and ordinary market-made Kimchi samples at the purchase time, which was higher than that of the industry-made Kimchi, and this range wasn't reduced during storage-fermentation. The viable number of yeasts in the market-made Kimchi was 2.1103 cfu/mL. These results suggest that some commercial Kimchis were contaminated by some harmful bacteria and that a portion of these bacteria remained alive in the Kimchi, even with high acidity during the edible period.
Effect of Blanching Time on Changes of Hazardous Factors in Leafy Vegetables Treated by Pesticides
Ah Taehyun ; Chun Hye-Kyung ; Hong Jeong-Jin ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 201~208
This study was conducted to investigate the effect of blanching time on changes of hazardous factors in leafy vegetables treated by systemic and non-systemic pesticides. Changes of hazardous factors in leafy vegetables treated by systemic and non-systemic pesticides showed the same trend. In changes of microbial counts in leafy vegetables according to blanching time, the total plate count was significantly decreased by blanching and total coliforms were not detected in any of the vegetables. In traceable metal contents of fresh vegetables before washing, the levels in spinach, chard and whorled mallow were 0.042, 0.040 and 0.032 ppm for Pb, 0.020, 0.023 and 0.019 ppm for Cd, and 0.029, 0.034 and 0.030 ppm for As, respectively. Therefore, the levels of Pb, Cd and As in leafy vegetables were very traceable and in terms of food safety there was no problem. On the other hand, the traceable metal contents in leafy vegetables did not show significant difference by blanching and blanching time. Nitrate contents in fresh vegetables before washing were detected at traceable levels. The nitrate contents in spinach, chard and whorled mallow were significantly decreased by
after blanching time of 5 min, 9 min and 10 min, respectively.
Quality Characteristics of Jeung-Pyun according to the level of Red Ginseng powder
Kim Eun-Mi ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 209~216
This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5,
) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with
added red ginseng. The degree of expansion was significantly decreased in the groups with
added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with
added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with
added red ginseng and a bitter taste was very strong in the groups with
added red ginseng. Appearance and overall quality were highest in the groups with
added red ginseng (p<0.05). Therefore, Jeung-pyun containing
red ginseng was most preferable.
Storage characteristics of frozen soy yogurt Prepared with different proteolytic enzymes and starter cultures
Lee Sook-Young ; Lee Jung-Eun ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 217~224
The storage characteristics of frozen soy yogurt prepared with hydrolyzed soy protein isolates were evaluated. In order to facilitate lactic fermentation bacteria grow and produce lactic acid as fast rate as possible, soy protein isolate(SPI) was hydrolyzed using two kinds of proteases; bromelain and a-chymotrypsin. The cultural systems employed thereafter for lactic fermentations were Bifidobacterium bifidum or B. bifidum and Lactobacillus bulgaricus. The viable cell counts, normal- and bile acid tolerances from the mixed cultures of B. bifidum and L. bulgaricus decreased sharply during the initial first 3 days of frozen storage and then showed a gradual decrease thereafter. Melt-down percent of the all frozen products have been favorably affected as was shown by less melting at raised testing temperature during 28 days of frozen storage except for the initial 3 days during which a minor change has been observed. Among the various volatile flavor components, the contents of acetaldehyde, acetone, diacetyl and methanol generally increased during the frozen storage. In sensory test, the frozen soy yogurt prepared with a-chymotrypsin and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.
Turnover Factors among Bakery Employees at Tourist Hotels
Min Kye-Hong ; An Ho-Ki ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 225~234
The purpose of this study was to examine the causes of bakery employees quitting their jobs at hotels in order to make more efficient use of human resources by increasing personnel management efficiency and reducing the turnover rate, The subjects in this study were employees working for bakeries at top-ranked hotels, and the responses from 266 respondents were selected for analysis. The survey was conducted from July 1 through 20, 2003. Frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were performed for data handling. The major findings of this study were as follows: First, concerning salaries, their turnover intention was influenced by whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by the clarity of their job definition, their degree of job satisfaction and the suitability of their posts. Fourth, the change of job was influenced by the desire for a job in another region, in another company and of another kind. To successfully manage employee turnover at hotel bakeries, employees should be properly paid, and different performance appraisal standards, including a multilateral evaluation system, should be applied according to the nature of the department. furthermore, there should be a clear distinction between sales and other works, and they should be carefully treated to increase job satisfaction.
The Sensory Characteristics and Estimation of Shelf-life by
Values with Mixtures of High-Intensity Sweeteners for Beverage during Storage
Choi Sun-Young ; Jang En-Gyung ; Hwang In-Kyeong ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 235~242
This study investigated the sensory characteristics of mixtures of high-intensity sweeteners for beverage and estimated the shelf life during storage. Sensory characteristics of mixtures of sweeteners (Aspartame/ Acesulfame-K, Aspartame/Sucralose and Acesulfame-K/Stevioside) were evaluated in aqueous (ranging from 90:10 to 50:50) and citrate buffer (ranging from 90:10 to 50:50) solutions. Significant synergistic effects were found in Aspartame/Acesulfame-K and Aspartame/Sucralose mixtures. No significant differences were found in other taste attributes (astringency, bitterness, metallic taste etc.). Aspartame/Acesulfame-K 5:5 solution showed the most acceptable sensory attributes.
values of Aspartame and Acesulfame-K mixture in citrate buffer (ranging from 90:10 to 50:50) solution were calculated from the temperature data (between
) determined by HPLC.
values were in the range of 2.01-2.25. Their shelf lives were calculated to be lengthened with increasing Acesulfame-K mixture ratio. Their shelf lives in Aspartame/Acesulfame-K 5:5 citrate buffer solution estimated at
were 178 days and 88 days, respectively.
Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hansenii CV1
Kim Mi-Lim ; Choi Kyung-Ho ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 243~249
Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout the experiments. The diluted juice contained 12.96Brix of total sugar,
of total acid and
of hesperidin. Naringin was not detected from the juice. Citrus wine having
alcohol was produced from the diluted juice after 3 days of fermentation at
. A kind of citrus-malomelo-yeast CMY-28 was used for the wine fermentation. The wine was successfully fermented for 8 days at
after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. The inoculum size of the seed vinegar was controlled to
(v/v) of the citrus wine. The wine was converted into vinegar by the fermentation process. Citrus vinegar, the final fermentation product, was colored with very thin, radish-yellow and was transparent. It's acidity ranged between
of that of acetic acid. The vinegar attained the best score by sensory test among several natural fruit vinegars. It was clear from the results that high quality citrus vinegar could be produced from concentrated citrus juice. However, the fermentation conditions should be improved to reduce the amount of reducing alcohol.
An The Evaluation of the Perception of Students and Employees for Foodservice Characteristics of in High Schools in the Busan Area
Mo Sung-Jong ; Suh Jae-Soo ; Lyu Eun-Soon ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 250~262
The purpose of this study was to evaluate the perception of students' and employees' perception with for their high school foodservicein Busan area. For this purpose, questionnaires were distributed among the 324 students and 93 employees in 12 high schools in the Busan area. The students assessed the importance and performance of school foodservice as 4.00/5.00 and 2.97/5.00., respectively, and T the employees assessed the importance and performance of as 4.07/5.00 and 3.77/5.00, respectively. The importance mean scores of students wereshowed significantly (p<0.01) higher scores in internal environment factor and sanitation factor than those of employees, but the performance mean scores of students wereshowed significantly (p<0.01) lower scores in all the factors than those of employees. The importance grid of students and employees showed that the items of the high with to the low with of consideration of preference in menu, appropriate the meal hours, rapidnessrapidity of service, and prompt dealing with complaints were high scores to the students, but low scores to the employees. The performance grid of students and employees showed that the items of the low with students to the high with employeesfreshness of food ingredients, offering the consistency of consistently good service, rapidnessrapidity of service, prompt dealing with complaints, communication between students and employees, and food cleanliness were low scores to the students, but high scores to the employees of dish. Therefore, it would seem to be desirable that the foodservice manager may be plans the strategies with the involvement of students in the process from planning the menu to proposinge of ideas for improvement.
Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hanenii CV1
Kim Mi-Lim ; Choi Kyung-Ho ;
Korean journal of food and cookery science , volume 21, issue 2, 2005, Pages 263~269
Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained
of total sugar,
of total acid and
of hesperidin. Naringin was not detected from the juice. Citrus wine having
alcohol was produced from diluted juice by 3 days of fermentation at
. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at
after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. Inoculum size of seed vinegar was controlled to
(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It's acidity ranged between
as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.