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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
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Volume & Issues
Volume 23, Issue 6 - Dec 2007
Volume 23, Issue 5 - Oct 2007
Volume 23, Issue 4 - Aug 2007
Volume 23, Issue 3 - Jun 2007
Volume 23, Issue 2 - Apr 2007
Volume 23, Issue 1 - Feb 2007
Selecting the target year
Changes in the Volatile Compounds of Artemisia capillaris Essential Oil during Storage
Chung, Mi-Sook ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 413~422
In this study, changes in the volatile compounds of Artemisia capillaris essential oil were investigated under six different storage conditions for 6 months. The essential oil was collected by steam distillation and analyzed by a gas chromatography-mass selective detector (GC-MSD). Seventy-five volatile compounds were identified from the fresh essential oil of Artemisia capillaris. During storage, the total levels of aldehydes, alcohols, and ketones slightly decreased and the level of hydrocarbons greatly decreased; the total level of esters also decreased in the essential oil. Notably, the levels of carvacrol, eugenol, myrcene, 1,8-cineole, caryophyllene, coumarin,
, borneol, and
, known as antioxidants and antimicrobial agents, decreased during storage. Finally, aerobic storage conditions caused greater reductions in some compounds even at low temperatures.
Seasonal variations of nutrients in Korean fruits and vegetables : Examining water, protein, lipid, ascorbic acid, and
Kim, Mee-Jeong ; Kim, Ju-Hyeon ; Oh, Hyun-Kyung ; Chang, Moon-Jeong ; Kim, Sun-Hee ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 423~432
The purpose of this study was to investigate the seasonal variations in water, protein, lipid, ascorbic acid, and
contents of 17 vegetables and 4 fruits that are available all the year round and frequently consumed by Koreans. The water contents of the fruits ranged from 83-89%, and the vegetables contained more water than the fruits. The apples and pears had more water in the spring and summer than in the fall and winter. The tangerines showed a high water content in the winter, whereas the strawberries contained more water in the fall. The vegetables also showed seasonal variations in water content. The protein contents of the fruits were lower than 1%; the cucumbers contained 0.1% protein, which was the lowest level, but spinach, lettuce, bean sprouts, sesame leaves, and mushrooms had more than 1% protein. The ascorbic acid and
contents of the apples, pears, and tangerines were higher in the fall and winter than in the spring and summer. The vegetables, in general, contained more ascorbic acid than the fruits. The cabbage and radishes showed higher ascorbic acid contents in the fall and winter than in the spring and summer, indicating that vegetables as well as fruits are more nutritious during their harvest season. The zucchini, spinaches, and green peppers had higher
contents in the winter than in the other seasons. The above results show that there were seasonal differences in the ascorbic acid and
contents of the fruits and vegetables. In addition, the fruits and vegetables had a tendency to contain more ascorbic acid and
in the season they were harvested. Therefore, we recommend the consumption of those fruits and vegetables during their harvest season.
Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder
Yoon, Sook-Ja ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 433~442
This study was conducted to investigate the quality characteristics of Sulgitteok prepared with different ratios of lotus leaf powder, over for 4 days of storage. As the amount of lotus leaf powder increased, the moisture contents of the lotus leaf Sulgitteok decreased; however, this was not consistent for all samples during storage. As the content of the lotus leaf powder increased, the L-values of the lotus leaf Sulgitteok significantly decreased, and the a- and b-values also significantly increased at day 0. The L- and a-values did not show large differences with storage. The total cell count of the lotus leaf Sulgitteok prepared with the 4% lotus leaf powder (LL4) was considerably lower than the other samples at 2 days of storage, indicating that microorganisms were inhibited by increasing amounts of lotus leaf powder. The hardness, gumminess, and chewiness of the lotus leaf Sulgitteok decreased as the amount of lotus leaf powder increased; however, they increased as storage time passed. Increasing amount of lotus leaf powder and the storage time resulted in greater reductions in adhesiveness. Springiness was not significantly different according to the amount of added lotus leaf powder or the storage time. Increasing storage time caused cohesiveness to decreased in all samples except LL2. Also, the results of the sensory evaluation showed that the LL2 lotus leaf Sulgitteok had the highest scores. In conclusion, the lotus leaf Sulgitteok prepared with the 2% lotus leaf powder (LL2) was superior.
The Antioxidant Activity of Korean Cactus (Opuntia humifusa) and the Quality characteristics of Cookies with Cactus Powder added
Han, Im-Hee ; Lee, Kyong-Ae ; Byoun, Kwang-Eui ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 443~451
In order to better understand the quality of Korean cactus, Opuntia humifusa, as the functional foodstuffs, it's seeds, stems and fruits were analyzed. In addition, we performed quality evaluation on cookies manufactured with cactus powder added. The results showed the soluble nitrogen-free component levels in the cactus to be very high. The highest component levels were crude fiber(48.75%) and crude fat(7.38%) in the seeds, crude ash(15.39%) in the stems, and moisture(11.26%) and crude protein(8.79%) in the fruits. The antioxidant activities of the cactus were evaluated based on peroxide values(POV), thiobarbituric acid reactive substances(TBARS value), and electron donating ability(EDA) using the DPPH method. The POVs for soybean oil containing a 0.05% concentrated water extract from each part of the cactus revealed a remarkable antioxidant effects on peroxidation as storage time increased. The TBA values were 63.65% in BHT, 60.67% in the stems, 57.31% in the fruits and 49.16% in the seeds. The EDAs were 30.26% in the stems, 25.89% in the fruits, and 25.65% in the seeds. The total polyphenol contents of the water soluble materials from the cactus were 3.14 g/100 g in the fruits, 2.93 g in the stems and 2.11 g in the seeds. For the cookies, as the amounts of fruit and stem powder increased, the spreadness was significantly lowered, but moisture content was increased compared to the control. The color degree of the cookies changed from dim to intense as more fruit powder was added, resulting from a decrease in the L- and b-values and a significantly increased a-value. With the addition of stem powder, the L- and a-values revealed no significant differences, while the b-value was lowered compared to the control as more stem powder added. For texture changes of the fruit cookies, there were significant differences in hardness, gumminess, cohesiveness, springiness and brittleness. The stem cookies, however, showed only differences in hardness, gumminess, and brittleness, and not in cohesiveness and springiness. Finally, an overall sensory preference was found with the 1% fruit powder and 3% stem powder additions.
Cooking Technique Deve1opoment to Improve the Taste of Cooked Rice: -A consumer survey on purchasing rice and cooked rice consumption-
Lee, Hye-Yoen ; Park, Hee-Joeng ; Park, Young-Hee ; Cho, Yong-Sik ; Han, Gwi-Jung ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 452~460
As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of
kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.
Quality Characteristics of Bread Made from Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder
Kim, Kyung-Tae ; Choi, A-Rum ; Lee, Kyung-Seok ; Joung, Yong-Myeon ; Lee, Ki-Young ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 461~468
The quality characteristics of bread made from domestic Korean wheat flour that contained different amounts of cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time, as determined by a farinograph, increased with increasing amounts of cactus powder, while stability, elasticity, and weakness decreased (p<0.05). RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing cactus powder content (p<0.05). The fermentation time of the bread increased with increasing cactus powder content, while the fermented volume and baking loss decreased (p<0.05). According to the sensory test, the most preferred bread contained 3% cactus powder (p0.05).
The Perception for Development Need of Codonopsis Lanceolata Dishes by Industrial Foodservice Dieticians
Hong, Wan-Soo ; Lee, Jin-Sil ; Ko, Sun-Young ; Choi, Young-Sim ; Shin, Won-Sun ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 469~480
The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis,
-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.
1. The development of Pizza with Chungkukjang and Onion : Optimization of Pizza Crust Preparation Using Response Surface Methodology
Sung, Chae-Ran ; Kim, Chang-Soon ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 481~491
This study was conducted to develop pizza crust with additions of Chungkukjang and onion. The stickiness of the pizza dough containing fresh Chungkukjang (C), heated Chungkukjang (HC), and fresh Chungkukjang with added dough-improver (CI), was measured to evaluate the dough properties. The optimum conditions for pizza crust preparation relating to the processing suitability and sensory quality were established using response surface methodology (RSM). When HC and CI were used in dough making, dough stickiness was reduced to 37% and 51%, respectively. Therefore, the dough-improver(2%) offered the pizza dough better rheological properties when C was used without heat treatment. On the other hand, processing suitability such as the spreadability and overall acceptability, which included the smell and taste of the pizza, were impaired as the amount of CI increased. However, the use of fresh ground onion in the pizza dough compensated for these impairments. The optimum conditions for pizza crust making as determined by RSM were 25.1% onion, 7.1% Chungkukjang, and 52.3 min of fermentation time.
2. The Development of Pizza Prepared with Chungkukjang and Onion : Formulation and Assessments of Nutrients and Sensory Quality for Chungkukjang
Sung, Chae-Ran ; Kim, Chang-Soon ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 492~501
This study was conducted to develop a topping formula for pizza containing Chungkukjang and onion as the main ingredients. The maximum amount of onion was limited to 10.5%, since the pizza crust and toppings would separate if too much water dispelled from the onion tissue during baking. The Chungkukjang was substituted for Bulgoggi, a meat topping. The sensory acceptability scores for the pizza topping decreased as the amount of Chungkukjang increased from 3.6% to 7.3%, due to its unpleasant odor, but scores increased when 1.6% Kimchi powder was added to the Chungkukjang without a significant difference from the control. Thus favorable sensory quality was obtained with a topping formula containing 8.7% Chungkukjang, 10.5% onion, and 1.6% Kimchi powder. The nutrient values of the final pizza products were assessed as follows. By adding the Chungkukjang and onion, crude protein, crude lipid, crude ash, and total dietary fiber contents increased. Moreover, the calorie level of the Chungkukjang-onion pizza was 3.8% higher than that of the control pizza. The amounts of compound amino acids including lysine increased. The free amino acids also increased from 143.3 to 188.6 mg/100 g. The ratio of saturated fatty acids to unsaturated fatty acids changed from 1:0.71 to 1:0.81. For the consumer test, the age groups of the participants were classified as 15-29 years old, 30-39 years old, and 40-62 years old. A positive result on acceptability of the developed pizza was obtained from most of the panelists in all age groups. Over 93% of the 119 responding subjects had purchasing intentions. An, especially, strong purchaging intention was shown in the younger age group of 15-29 year-olds, even though they had a lower preference for the Chungkukjang. Finally, an attribute of satisfaction was induced based on 'health' (79.5%) and 'flavor' (15.7%).
Physicochemical Quality Characteristics of Tofu Prepared with Turmeric(Curcuma aromatica Salab.)
Min, Young-Hee ; Kim, Ji-Young ; Park, La-Young ; Lee, Shin-Ho ; Park, Geum-Soon ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 502~510
This study investigated the utilization of turmeric (Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at
. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a--values decreased during the storage period, while the b--value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.010% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.
A study on the selection of Kyunggi area traditional Korean foods suitable for standardization and commercialization, and factor analysis of the selections
Lim, Young-Suk ; Kim, Haeng-Ran ; Han, Gwi-Jung ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 511~529
This study was conducted to investigate traditional Kyunggi area Korean foods suitable for standardization and commercialization as well as to investigate the perceptions of experts about these foods, and to analyze the important value factor characteristics according to classified traditional food groups by residents of the Kyunggi(n=104)areas of Korea. We determined the degree of value of various traditional foods by asking respondents to 13 items based on a 5 point Likert scale, and used the total scores of the items to determine their value. Based on the results of the total scores and frequently chosen foods, we attempted to select the foods suitable for standardization and commercialization. The results are summarized as follows. For main dishes Ogok-bap was selected as the primary suitable for standardization and commercialization. Next were Incheon yeong yang bap, Hobak-beombek, Hobak-juk, Gesungpyeonsu, Tteokguk, Kimchibap, Kimchimandu, and bap, respectively. Of the side dishes Bossam-kimchi was selected as the primary suitable food for standardization and commercialization followed by Bindaetteok, Sondubu, Samgyetang, Baekkimchi, Doenjang-jjigae, Suwongalbi, Japchae, and Cheonggukjang-jjigae, respectively. Finally, for favorite foods, Duteop-tteok was selected as the primary food suitable for standardization and commercialization. Next were Jeungpyeon, Yakgwa, Yaksik, Maejakgwa, Ssuk-tteok, Yeongeunjeonggwa, Songpyeon, and Osaekdasik, respectively. This study shows that a resident's evaluation of a traditional Kyunggi Korean food is affected by the their sense of value of the food, as well as by the social structure, which includes the population, economic condition, food policies, industrial technology, and culture. This research was conducted to preserve traditional Kyunggi Korean foods and to improve this area's regional income from the prospect of sellable goods. We expect that this research to be used as basic data in the development of new commercial traditional foods by the food industry, by offering a better understanding of diverse consumer sense and to also be used with dietary education data relative to following traditional meal patterns for diverse age groups.
The Effects of Oligosaccharides on the Quality Characteristics of Rice Flour Sponge Cakes
Ju, Jung-Eun ; Byon, Kwang-Eui ; Lee, Kyong-Ae ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 530~536
In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomaltooligosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensory properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb with the oligosaccharide substitution. Decreases in textual hardness, chewiness, and brittleness occurred with the oligosaccharides. Sensory panels perceived that the oilgosaccharide darkened the crust of the rice flour sponge cake and the panelists rated the cakes with the oilgosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others.
The Development of Yogurt, Bread, and Cookies with added Bean Sprout Powder and Isoflavone Extracts
Lee, Hye-Sung ; Kim, Kwang-Ok ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 537~550
In a previous study, isoflavones showed prominent physiological effects on diabetes, hyperlipemia, and alcoholic hepatotoxicity. The purpose of this study was to develop isoflavone-rich bean sprout- and isoflavone extract-containing foods, to improve symptoms of diabetes and hyperlipemia. The foods employed were yogurt, bread, and cookies. Through sensory evaluations, the ingredient amounts were determined. In the sensory evaluations of the yogurt and bread, overall taste scores decreased with increasing amounts of bean sprout powder. However, for the cookies, the overall taste score increased with an increasing amount of bean sprout powder, and the addition of isoflavones had no influence on flavor. The results indicated the following ingredient levels for ultimate product development. For the yogurt, 100 mL of low fat milk was fermented at
for 36 hr, and mixed with 0.5 g of roasted bean sprout powder and 31 mg of isoflavone extract. For the bread, bean sprout powder was added to wheat flour at a replacement level of 10%, which was mixed with 12 g of butter and 124 mg of isoflavone extract for 200 g of dough. For the cookies, the bean sprout powder was added to wheat flour at a replacement level of 60%, and then mixed with 15 g of butter and 124 mg of isoflavone extract for 100 g of dough. The total isoflavone contents of the yogurt, bread, and cookies were 14.35 mg/100 mL, 38.24 mg/100 g, and 190.00 mg/100 g, respectively
Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barley(Hordeum vulgare L.) Sprout Powder
Park, Hae-Youn ; Jang, Myung-Sook ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 551~560
This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water(
), barley sprout powder(
), and sugar(
). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.
Quality Properties of High Calcium Fish Paste Containing Anchovy
Bae, Myung-Suk ; Ha, Jung-Uk ; Lee, Seung-Cheol ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 561~566
Fish paste containing anchovy (FPA) was prepared, and its quality was evaluated by determining calcium content, color, textural properties, and sensory attributes. The calcium content of FPA increased with an increasing amount of anchovy powder. The anchovy powder in the FPA tended to decrease lightness (L), and redness (a), but increased yellowness (b) for the Hunter color values. All test samples of 3 mm thickness had good flexibility, and did not break even after a 4-fold increase in applied stress. The FPA containing 20% anchovy showed the highest values in strength, hardness, and adhesiveness. For overall acceptance in the sensory evaluation, the FPA containing 5% anchovy was not different than the non-added control. These results suggest that anchovy can be applied to fish paste products for the purpose of high quality and functionality.
Applying the Disinfecting Effects of Vinegar to Raw Vegetables in Foodservice Operations: A Focused Microbiological Quality Evaluation
Kim, Hyun-Jung ; Kim, Heh-Young ; Ko, Sung-Hee ;
Korean journal of food and cookery science , volume 23, issue 4, 2007, Pages 567~578
This study was designed to provide basic data for the application and practical use of vinegar disinfection for raw vegetable preparation in foodservice operations. The test materials were washed and disinfected by three different methods(tap water washing, chlorine water disinfection, vinegar disinfection) and stored at
for 7 days. Then, their microbiological qualities were compared. Total plate counts increased over the course of the storage period, and all samples, except in the case of tap water washing, remained under the permitted limit until the 7th day of storage. In particular, vinegar disinfection showed the lowest increase in total plate counts(2.35
4.03 log CFU/g). While the total plate counts of chlorine and vinegar disinfection were within the 6.00 limit of microbiological safety, the tap water washing treatment passed the permitted limit. The psychrotrophic counts increased steadily over the course of the storage period, and increased least at
, however, the tap water washing showed the most drastic increase, while vinegar disinfection yielded the smallest increase.