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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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
Sensory and Mechanical Characteristics of the Lemon Red Ginseng-pyun prepared by different ratio of red ginseng
Kim Eun-Mi ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 105~110
This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.
Ingredient Preservation in the Practical Manufacture of Teriyaki Sauce
Park Hyu-Nam ; Kang Ok-Ku ; Moon Won-Sik ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 111~121
The aim of this study was to investigate the possibility of producing goods evaluating the preservation of DSG, PSG, DST and PST, all of which were the most preferred according to the results of sensory evaluation of some sauces made of Demi-glace sauce and a Teriyaki-applied sauce. The pH of normal Demi-glace sauce, at 5.2, was the highest among these sauces. The Teriyaki-applied Demi-glace sauce was the second with pH 5.12 DSG was the lowest. The pH didn't change significantly according to preservation. However, the degree of PSG's pH was lowered by the time period of preservation. DGST didn't changed a lot apart from being a bit morewatery (12.40) after three-week storage. It seemed that the viscosity of the normal sauces, checked after 10 sec, decreased. At 20 sec there were no differences among these sauces. After making 10 applied sauces and evaluating them, DSG, PSG, DST and PST gained the highest preference and the application of Teriyaki sauce was evaluated favorably. According to the preservation test. the sensory evaluation didn't seem to decrease within 2 weeks which demonstrated that the other physicochemical products were unaffected. Therefore, an improvement following more than two-week preservation is expected in t case of rigid store regulation.
Consumer survey of foreigners and Koreans about Korean and Thai foods and restaurants
Lee Seung-Joo ; Kim Eun-Mi ; Lee Mina-A ; Kim Sun-A ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 122~130
This study was conducted to investigate the consumer perceptions of Koreans and foreigners towards Korean and Thai foods and restaurants. Self-administered questionnaires were collected from 129 foreign residents and 291 Koreans who have been members or the Thai travel association in the seoul area. statistical data analysis was performed using the SPSS v 10.0 program. From the evaluation of Korean and Thai foods and restaurants by foreigners, Thai foods/restaurants showed significantly higher ratings in the attributes of 'Food appearance', 'Food smell', 'Overall food taste', and 'Exotic food taste' In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', 'Variety of menu', 'Food sanitation', and 'Fast restaurant service', Thai food/restaurants showed higher ratings than Koreanfood/restaurants. Korean foods were considered more salty than Thai foods. However, overall satisfaction of Thai and Korean foods/restaurants was similar at about '3.7' points on the 5-point Likert scale. From the evaluation by Koreans, there were no significant differences in the attributes of 'Food appearance', 'Food smell', and 'overall food taste'. however. the rating or 'Exotic food taste' was significantly higher in Thai foods. In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', and 'Variety of menu', Thai food/restaurants showed higher ratings than Korean food/restaurants. Interestingly, the evaluation of sanitation of restaurants was opposite to that of foreigners.
Effect of coaching system on the employee's job satisfaction
Hong Geum-Ju ; Park Jae-Yeon ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 131~139
This study investigated the effect of a coaching system(CS) on the employee's job satisfaction(JS) between the food service industry conducting and not conducting CS. A total of 342 employees were enrolled and the results were as follow. Firstly, relationship and willingness factors directly affected JS. Indirectly, work and relationship factors affected JS through the willingness factors. Secondly, when JS was compared at the service company conducting CS with that not conducting CS, work and relationship factors directly affected JS in the industry conducting CS, but only the relationship factor indirectly affected JS in the company not conducting CS. In addition, at the food service industry conducting CS, work factor affected willingness and competence factors, and therefore JS was affected indirectly, but relationship factor did not affect the willingness and competence factors. However, in the company not conducting CS, willingness only affected JS indirectly. Work factors directly affected JS, but through competence and willingness factors, work factor indirectly affected JS in the industry conducting CS. In the company not conducting CS, the relationship factor between employees affected the JS. In summary, CS increased JS through its direct effect on the work factor and indirect effect on the willingness and competence factors. Studies about CS are insufficient and CS remains in the introductory stage now, so further studies are necessary.
Sensory Characteristics of Bread Prepared with the Addition of Natural Pigment Powders
Park In-Duck ; Jeon Eun-Raye ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 140~146
The sensory characteristics of bread prepared with the addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders were investigated The moisture, crude protein, as reducing sugar and vitamin C content of Angelica plant(Bakluncho) powders were 7.78%, 6.07%, 7.37%, 6.13% and 50.10 mg% respectively, and those of Jujube(Daechu) powders were 11.19%, 4.43%, 2.36%, 14.23% and 49.20 mg% respectively. Lightness value decreased but redness and yellowness values increased with increasing natural pigment powders content. The mechanical hardness of the bread decreased with the addition of 3% Angelica plant(Bakluncho) powders, but increased with the addition of 1% and 5% Angelica plant(Bakluncho) powders. The mechanical hardness of bread decreased with the addition of 1% and 3% Jujube(Daechu) powders, but increased with the addition of 5% Jujube(Daechu) powders. In sensory characteristics, the crust color, mb color, moistness and springiness decreased, but aroma and hardness increased with the increasing natural pigment powders content. The savory taste and overall quality of breads with 1% Angelica plant(Bakluncho) powders and 3% Jujube(Daechu) powders were higher than those of the control without my addition. A negative correlation was observed between Hunter's color value and overall quality of the bread prepared with addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders.
Characteristics of Rice Flours Prepared by Moisture-Heat Treatment
Lee Mi-Kyung ; Shin Mal-Shick ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 147~157
To improve the properties of non-waxy rice flours for baking, soaked-wet milled rice flour (SWRF) was adjusted moisture content (MC) to 30 and 50 % and heated at 50 and
in a shaking water bath for 6 and 18 hrs, respectively. Moisture-heat treated rice flours were investigated with regard to particle size distribution, and morphological, physicochemical and pasting properties for comparing dry and wet milled flours. The particle size of rice flour treated with 30% MC was distributed between
, like SWRF. The particles above
in the flour were produced at higher heating temperature. By SEM, starch granules were found in the rice flours treated with 30% MC, who whereas aggregated starch granules were shown in the flours treated with 50% MC. Moisture-heat treatment using higher MC and heating temperature decreased the lightness and increased the yellowness of non-waxy rice flours. Water binding capacity of 30% moisture treated rice flour was similar to that of SWRF. In the same moisture treated rice flour, swelling power was higher, but solubility was lower at
. The initial pasting temperature by RVA increased after moisture-heat treatment. The peak viscosity of moisture-heat treated rice flour was higher for 30% moisture than that of the others. The rice flour treated with 30% MC and heated at
showed low setback and increased stability for retrogradation.
Quality Characteristics of Jeungpyun with Added Rosemary Powder
Kang Suk-Hyang ; Lee Kwang-Suck ; Yoon Hye-Hyun ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 158~163
This study developed rosemary Jeungpyun to increase the functional value and flavor of traditional Jeungpyun by adding rosemary Powder. Rosemary Jeungpyun containing 0%, 0.5%, 1%, 1.5% and 2% of rosemary powder was prepared and the moisture content, pH, color, texture and sensory properties of the samples were measured. With increasing rosemary powder content, the moisture content of rosemary Jeungpyun decreased, pH increased significantly, L-value decreased, and Hunter a and b-values significantly increased. Textural profile analysis showed that the hardness and brittleness were significantly increased but adhesiveness was decreased with increasing rosemary powder content. Sensory evaluation showing the highest value on air cell uniformity, flavor and overall acceptability of 0.5% rosemary Jeungpyun, which suggested the Possibility of rosemary Jeungpyun with improved sensory characteristics.
Optimization of Iced cookiess with the Addition of Pine leaf Powder
Jin So-Yeon ; Joo Na-Mi ; Han Young-Sil ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 164~172
The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.
Quality Characteristics of Dried Noodle Made with Dioscorea japonica Flour
Park Bock-Hee ; Cho Hee-Sook ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 173~180
This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at
, viscosity at
after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.
A Study on the Perception of Codonopsis Lanceolata Dishes and the Development of Codonopsis Lanceolata Dishes
Hong Wan-Soo ; Lee Jin-Sil ; Ko Sun-Young ; Choi Young-Sim ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 181~192
A survey was conducted to analyze the conditions of Codonopsis Lanceolata and Codonopsis Lanceolata dishes. The subject, 299 housewives from Seoul and the metropolitan area were surveyed on their general background and actual state of diet and health management. They were also asked 10 questions on the perception of Codonopsis Lanceolata, 8 on the foods using Codonopsis Lanceolata, and also the need for development of processed foods using Codonopsis Lanceolata, and their intention. This is the abstract so it is obvious that the following are yow result. The need for development of processed foods using Codonopsis Lanceolata showed
and the subjects answered side dish (
) beverage (
), one dish foods (
), health foods (
) and dessert (
) as the order for the foods they wished to be developed. It can be concluded that cooking and processing methods reflecting the preference of housewives need to be developed.
Quality Characteristics of Cookies with Black Rice Flour
Lee Jung-Shin ; Oh Myung-Suk ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 193~203
The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p<0.001) with increasing black rice flour content. From the acceptance test, the appearance, aroma and texture of the cookies with added black rice flour were significantly (p<0.001) lower than those of the wheat flour cookies. However, the taste and overall acceptance of the cookies with added black rice (lour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the aroma, black rice flavor, crispness, graininess and color(gray-violet) of the cookies increased significantly(p<0.001) with increasing black rice flour content and those of the cookies with 30% black rice flour had the highest values among the cookies which weren't significantly different from those of the cookies with 20% black rice flour. From the above results, the optimal ratio for the addition of black rice flour to the cookies was 10% from the viewpoint of the sensory evaluation and functional components
Physicochemical and Sensory Characteristics of Milk Bread Substituted with High Amount of
Yang Yun-Hyoung ; Kang Eun-Young ; Kim Mi-Kyoung ; Cho Han-Young ; Kim Mee-Ree ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 204~212
The physicochemical and sensory characteristics of milk bread substituted with a high wont of
-glucan were investigated. As
-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color
values of both crust and c겨mb of milk bread with
-glucan added up to 20%. The moisture content and water holding capacity of bread with 30%
-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of
-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with
-glucan were not significantly different among the treated groups, except for milk bread with 30%
-glucan. Based on our results,
-glucan addition up to 20% enhanced baking quality of milk bread.
The Information Search Method According to Eating-out Motivation of College Students in Eastern Area of Kangwon Province
Yoon Tae-Hwan ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 213~221
Although motivation and information search have both been studied continuously and separately as important marketing strategies, the relation between cause and effect has received little research attention. Therefore the objective of this study was to research the causal relationships between motivation and information search method. Frequency analysis and reliability analysis, factor analysis, and SEM(Structure Equation Model) were adopted to analyze the data. Motivation was divided into 5 factors which significantly influenced information search method. Factor 1, 'Reception and congratulation', influenced information search positively through 'newspaper, magazine', and 'word of mouth' but negatively through 'TV-advertising' and 'Flyer, Press copy'. Factor 2, 'Change of dietary life', influenced positively 'TV-advertising'. Factor 3, 'Economic saving', influenced positively 'newspaper, magazine', and 'the e-mail's advertising' Factor 4, 'Preference motivation', influenced negatively 'word of mouth' Factor 5, 'Advertisement and companion's need', influenced positively 'newspaper, magazine', and 'the e-mail's advertising' but negatively 'TV-advertising' As a result, customers appeared to choose various information search methods according to their eating-out motivation. 'The e-mail's advertising', and 'word of mouth' are popular among customers' information search methods. Therefore, food-service corporations need to try eliminating negative images of various advertisements and activate positive word of mouth marketing, promotion through internet.
Quality Characteristics of Pound Cake with Olive Oil
Chung Nam-Yong ; Choi Soon-Nam ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 222~228
The effects of olive oil addition on the quality characteristics of pound cake was investigated. Olive oil was added to the batter at a ratio of 33, 66 and 100%. The volume of pound cake prepared by adding
olive oil increased from 841.2 to 1083.2 mL. The volume index of pound cake prepared by adding
olive oil increased by
and that of the control was 2.88. The hardness and penetration resulting from the addition of
olive oil decreased significantly during storage for 1 hour and 72 hours, respectively. The lightness and redness values of the cake decreased with increasing olive oil content. The taste, moistness and overall acceptability of the pound cake with 66% olive oil were the best.
Hygienic Practice Attitude of Housewives in Seoul and Related Factors
Lee Young-Hee ; Cho Kyung-Dong ; Lee Bog-Hieu ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 229~236
The study investigated the hygienic practice attitudes of 500 housewives living in the Seoul area through survey. The suey questionnaire evaluated general information, purchasing behaviors, 4 parts of hygienic practice attitude and the associated factors. The subjects were mostly full-time housewives aged in their
, high school graduates from middle-class families who had been married for
years. The mean score for hygienic practice attitude was 2.9 out of 5 point scale, representing a fairly low hygienic practice attitude except for food preparation area(3.4 pt.). Factors affecting hygienic practice attitude were age, occupation, and marriage term. Practice attitude was positively correlated with age (p<0.01). Full-time housewives had better practice attitude. Housewives with <5 and >26 years of marriage showed inferior practice attitude (p<0.05). In addition, food purchasing behaviors were strongly related to hygienic practice attitude. Housewives gathering hygiene information from mass media maintained a significantly higher practice attitude (p<0.05), and so did the housewives focusing on 'nutrition' and 'freshness' when fish and frozen foods were purchased (p<0.05). In contrast, housewives focusing on cost had a significantly lower practice attitude (p<0.05). In conclusion, the level of hygienic practice attitude of housewives was fairly low and was affected by age, occupation status, marriage term and several aspects of purchasing behaviors. Therefore, it is extremely important to conduct training and education for housewives to improve their hygienic practice attitude and awareness of hygiene.
Antioxidative activity of Extracts from Gardenia jasminoides and Quality Characteristics of Noodle Added Gardenia jasminoides Powder
Kim Mi-Lim ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 237~243
This study investigated the development of increased health promotion and higher quality of Gardenia jasminoides noodles. Gardenia jasminoides powder was extracted with water and 70% ethanol, after which their electron donating ability (EDA) and nitrite scavenging ability (NSA) were tested. EDA at
ppm of water extract ranged from 65% to 86% and that of ethanol extract from 69% to 91%. NSA of water extract was 79% and ethanol extract was 88% at 1,000 ppm both peaked at pH 1.2. NSA was increased with increasing concentration of extracts and decreasing pH. The quality characteristics of Gardenia jasminoides noodles were evaluated by shelf life, color and sensory evaluation. Total viable cells in Gardenia jasminoides noodles during storage at 5? were
log cycles, which were lower than those of the control and the shelf-life was expanded. Redness (a) of the dried and cooked noodles was decreased with increasing Gardenia jasminoides concentration (p<0.05). Yellowness (b) of the noodles was increased with increasing Gardenia jasminoides concentration in both the dried and cooked noodles. In sensory evaluation, dried and cooked noodles with
Gardenia jasminoides powder d significantly higher scores in overall acceptability(p<0.05).
Quality Characteristics of Castella with Chungkukjang
Lee Kyong-Ae ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 244~249
Castella sponge cake was prepared by partially replacing wheat flour with Chungkukjang, a Korean fermented soybean. The physico-chemical, textural and sensory characteristics were then investigated. Specific volume and expansion ratio decreased with increasing Chungkukjang content. The addition of Chungkukjang decreased the moisture content and increased the protein content of castella. Color determination showed addition of Chungkukjang darkened the internal color of castella, probably due to browning caused by the Maillard reaction. Castella with 20 or 30% Chungkukjang had a higher textural hardness than other castellas. A sensory panel perceived that the external and internal color of castella darkened with Chungkukjang substitution. When Chungkukjang was added at or above 20%, castella had a weaker sweet flavor, a stronger roasted flavor, and less lightness and softness than other castellas as perceived by the sensory panels. Up to 30% of the wheat flour could be replaced by Chungkukjang without diminishing acceptability.
Relational Characteristics and Satisfaction of Foodservice Businesses in Association to Distribution Channels
Jeon Hyo-Jin ;
Korean journal of food and cookery science , volume 22, issue 2, 2006, Pages 250~257
Foodservice industry and distribution business could make mutual prpgress when they join forces in responding to environmental uncertainty in an efficient manner. The purpose of this study was to examine the relational characteristics of domestic food service businesses and distribution firms in conjunction with the distribution channels and ensuing conflicts between them, to present possible alternatives on and how they should communicate with each other to achieve a satisfactory result. The relational characteristics and ensuing conflicts of food service businesses and distribution firms appeared to be significantly characterized by incongruities of target, role and perception. The types of relational characteristics that were triggered by the disagreement of roles and perception combined to decrease the intensity of the relational commitment. A satisfactory transactional relationship served to ease their conflicts caused by perceptual disagreement, and the soos of conflicts that were rooted in the discord of roles and of perception that increased the degree of relational commitment. As for relational performance, relational commitment, satisfaction with distribution channel and satisfaction with suppliers allowed them to maintain their relationship on a long-term basis.