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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 22, Issue 6 - Dec 2006
Volume 22, Issue 5 - Oct 2006
Volume 22, Issue 4 - Aug 2006
Volume 22, Issue 3 - Jun 2006
Volume 22, Issue 2 - Apr 2006
Volume 22, Issue 1 - Feb 2006
Selecting the target year
Optimization of Jelly with Addition of Morinda Citrifolia(Noni) by Response Surface Methodology
Park Sang-Hyun ; Joo Na-Mi ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 1~11
To determine the optimal mixing conditions of Noni jelly, samples were prepared with various compounding ratios of Noni juice(120, 160, 200, 240 and 280 g), gelatin(12, 16, 20, 24 and 28 g) and sucrose(80, 100, 120, 140 and 160 g) using a central composite design. Physical and sensory evaluations were performed and the results analyzed using response surface methodology. The optimum mixing rate satisfying sensory items was Noni juice 192 g, gelatin 18.25 g and sucrose 135 g.
Characteristics of Korean Single-harvested Pepper(Capsicum annuum, L.) Flakes and the Effects on the Quality of Various Dressings
Kim Sun-A ; Koo Hye-Jin ; Kim Kyung-Seon ; Park Jae-Bok ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 12~21
This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were
, capsaicinoids contents on a dry-weight basis were
, and total free sugars were
, respectively. ASTA color of red pepper flakes was
. Viable cell numbers of red and green pepper flakes were
, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren't statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference
for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.
Optimization of Dressing Preparation from Yogurt Added Saururus chinensis (Lour.) Bail Extract
HwangBo Mi-Hyang ; Kim Hyun-Jeong ; Yu Mi-Hee ; Lee Ji-Won ; Lee In-Sean ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 22~29
Yogurt base was prepared from milk powder
to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at
for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing
milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.
Quality Characteristics of Tofu Prepared with Herbs
Jeon Mi-Kyung ; Kim Mee-Ra ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 30~36
Tofu samples with added herbs (green tea, rosemary, lavender and thyme) were prepared. The yield of the herb tofus was higher than that of the control tofu. The L value of the control tofu was higher than that of the herb tofus, whereas the b values were lower. The herb tofus had generally lower pH than the control tofu. Especially, lavender tofu showed the lowest pH. Under SEM examination, the control tofu showed a rough folding surface, whereas the green tea and lavender tofus had small air cell size and smooth surface. Most textural characteristics did not show significant difference among the tofu groups. However, chewiness and hardness of the thyme tofu were the lowest. In the sensory evaluation, the herb tofus had low scores in air cell size and a beany smell, but high scores in herb smell and hardness.
Quality Characteristics of Sulgidduk by the Addition of Sea tangle
Cho Myung-Suk ; Hong Jin-Sook ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 37~44
This study attempted to determine the optimum addition amount of sea tangle to rice flour in the preparation of sea tangle Sulgidduk. The moisture content of sea tangle Sulgidduk with added sea tangle was
. With increasing addition of sea tangle, the L-value was decreased. The a- and b-values were the highest at the 25% level, there is no respective comparison here. In the mechanical evaluation of sea tangle Sulgidduk, the hardness was the lowest in the 35% sea tangle Sulgidduk during storage. The adhesiveness and cohesiveness did not differ significantly with the addition of sea tangle for storage period. The springiness was the highest at the 25% level during storage. The gumminess and brittleness were the lowest at the 35% level and the highest at the 0% level during storage. In the sensory evaluation of sea tangle Sulgidduk, the acceptance of the color, taste and chewiness characteristics was the highest at the 25% level. Sea tangle Sulgidduk with the addition of 25% of sea tangle to rice flour was found to be the best recipe in terms of the sensory qualities of color, taste, chewiness and overall acceptability.
Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology
Joo Shin-Youn ; Kim Hyun-Jin ; Paik Jae-Eun ; Joo Na-Mi ; Han Young-Sil ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 45~55
The purpose of this study was to determine the optimal mixing conditions of three different amounts of spinach powder, butter and egg for the preparation of spinach muffins. The mixing condition for spinach muffins was optimized by response surface methodology. Egg was the most influential on height. The maximum point was achieved with 30.08 g of spinach powder, 247.69 g of butter and 184.97 g of egg. The optimum mixing rates of spinach power, butter and egg were 29.51 g, 252.24 g and 192.33 g for color, 32.43 g, 249.87 g and 180.90 g for overall quality and
for maximum score of overall organoleptic quality, respectively.
Study on Preparation and Quality of Jelly using Mulberry Leaf Powder
Kim Ae-Jung ; Yuh Chung-Suk ; Bang In-Soo ; Woo Kyung-Ja ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 56~61
This study investigated the quality characteristics of jelly using sericultural products which were manufactured with various addition levels(0.5, 1, 1.5, 2%) of mulberry leaf powder. To establish the additional amount of mulberry leaf powder, physicochemical, sensory, and texture results were analyzed. The moisture and crude protein content of Pongnipjelly were higher than that of the control(p<0.05). The mineral content was increased with increasing addition levels of mulberry leaf powder. The color of Pongnipjelly darkened with increasing addition levels of mulberry leaf powder. As for the texture analyser, the hardness, gumminess, and chewiness increased with increasing addition of mulberry leaf powder(p<0.05), whereas the springiness decreased. Therefore, the optimal added amount of powder for the manufacture of Pongnipjelly was determined to be 1.5% of the total weight.
Effect of Angelica plant powder on the Quality Characteristics of Batter Cakes and Cookies
Jeon Eun-Raye ; Park In-Duck ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 62~68
This study evaluated the effect of the substitution of flour with Angelica plant(Bakluncho) powder on the characteristics of batter cake and cookies. The specific volume of batter cake was increased significantly with increasing content of Angelica plant powder, but hardness was decreased slightly. The specific volume of cookies didn't show significant difference, and the width detennined by the water content in the dough was decreased with increasing content of Angelica plant powder. The L value in the crust and crumbs of the cake was significantly the largest value in the control group. The a and b values were the highest in the 5% substituted sample group. The L, a and b values of the cookies also showed the same pattern. According to the sensory evaluation of cakes and cookies, the scores of flavor, color, and texture were raised by the addition of Angelica plant powder. The acceptance tests of cakes and cookies showed a higher overall acceptability than those of the 1% and 3% substituted samples.
Physicochemical Characteristics of Traditional Doenjang with added Lentinus edodes
Choi Sun-Young ; Sung Nak-Ju ; Kim Haeng-Ja ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 69~79
Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at
in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.
Preference and Intake Frequency of Daily Korean Traditional Food of China-Korean in Yanbian Area
Park Young-Sun ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 80~87
The purpose of this study was to identify the perceptional patterns of Korean traditional food and to compare the preference and intake frequencies of daily traditional Korean food among the identified perceptional patterns in the Yuabian area. Data were collected from 261 Korean housewives in Yanbian and underwent cluster and group mean analysis. The results revealed two different patterns: tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns are likely to vary depending on socio-demographic background as well as the preference and intake frequencies of daily traditional food. Similarities and differences in these perceptional patterns, the preference and the intake frequencies of traditional daily food are discussed, and future implications for food nutritionists and Asia marketers are presented
Acceptance of Hondonbyung with Different Mixing Ratio of Leaf and Root of Angelicae powder
Choi Eun-Jung ; Kim Hyang-Sook ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 88~95
To enhance the acceptance of hondonbyung ddeuksal, the optimal conditions for the addition of the leaf and root of Angelicae powder were evaluated with the central composite design and response surface methodology. With variations in the mixing ratio of the leaf and root of Angelicae powder, the smell and overall quality of hondonbyung differed significantly, but the color, taste and texture did not. The optimal conditions for the leaf and root content of Angelicae powder, predicted on the basis of each corresponding sensory parameters of hondonbyung ddeuksal, were
for color, 1.55% and 0.85% for smell, 1.95% and 0.80% for taste,
for texture and
for overall quality, respectively. As for hondonbyung komul, there were no significant differences in color, smell, taste, texture or overall quality among the traditional group, and 10% and 20% reduced sweetener' groups.
Menu Evaluation for Native Foods in Jeonju Area
Min Kye-Hong ;
Korean journal of food and cookery science , volume 22, issue 1, 2006, Pages 96~104
This study evaluated the menus of native foods menu in the Jeonju city area in order to present possible improvements. The study examined twenty native food restaurants that target the visitors to the Jeonju city area from July 20 to August 12, 2005. These restaurants specialize in Jeonjubibimbap, Kongnamulgukbap, Hanjeongsik, and Dolsotbibimbap, which are all native foods of Jeonju. Restaurant patrons were randomly selected on leaving the study aim was explained, and questionnaires were distributed. of 200 papers, only 109 were suitable for statistical analysis. First, four factors of menu evaluation were drawn out: inner shape factor of food, outer shape factor of food, sanitation factor, and service factor. Second, the analysis showed statistically significant difference at the 5% significance level in age, job, and monthly income. Third, regression analysis between the factors on menu evaluation and the variables on their intention to visit the restaurant again, indicated that the inner shape factor of food influenced the intention to visit again. It is expected that these study results will assist the employees, restaurant managers, and chefs in making the best practical use of the basic ingredients to promote food quality and increase sales, which will lead to the further development of Jeonju city.