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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 25, Issue 6 - Dec 2009
Volume 25, Issue 5 - Oct 2009
Volume 25, Issue 4 - Aug 2009
Volume 25, Issue 3 - Jun 2009
Volume 25, Issue 2 - Apr 2009
Volume 25, Issue 1 - Feb 2009
Selecting the target year
Quality Characteristics of Glutinous Rice Dasik by the Addition of Job's Tears Flour
Chae, Kyung-Yeon ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 1~7
The aim of this study was to determine the optimum amount of Job's tears flour to add to glutinous rice flour in the preparation of Dasik. As the Job's tears flour level in the formulation increased, the moisture contents of samples increased (9.70-10.97%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness decreased with increasing amounts of Job's tears flour, cohesiveness was highest in the 60% Job's tears flour sample, springiness and adhesiveness were highest in the 40% sample, and gumminess and chewiness did not differ significantly according to the level of Job's tears flour. From the sensory evaluation results, the 30% sample received the highest color, nutty taste, roughness, softness, chewiness, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 30% Job's tears flour added to glutinous rice flour.
The Quality Characteristics of Aralia continentalis Kitagawa Jangachi by Storing Time
Han, Gwi-Jung ; Shin, Dong-Sun ; Jang, Myung-Sook ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 8~15
This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different
and seasoning treatments during storage at
for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near
and then decreased thereafter. The sample treated with
exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the
The Effects of Corporate Social Responsibility in the Foodservice Industry upon Customers' Perceived Service Quality Using DINESERV
Jung, Hyo-Sun ; Yoon, Hye-Hyun ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 16~24
This study suggested a theoretical research system on the effects of corporate social responsibility in the foodservice industry upon perceived service quality. Self-administered questionnaires were completed by 509 customers and the data were analysed by frequency, factor analysis, reliability analysis, correlation analysis and multiple regression analysis. The primary results are as follows - Three corporate social responsibility (CSR) factors were obtained - economic responsibility, legal.ethical responsibility and philanthropic responsibility. In addition, five factors were obtained from the factor analysis of perceived service quality - tangibility, reliability, responsiveness, assurance and empathy. Correlation analysis showed a significant correlation between the CSR factors and the customers' perceived service quality factors. Multiple regression analysis, to verify the hypothesis, showed that CSR in the foodservice industry had a significant influence upon customers' perceived service quality; therefore, the research hypothesis was adopted. CSR, which had an effect on tangibility out of the minutely-perceived service quality factors, was indicated in the order of economic responsibility, legal ethical responsibility and philanthropic responsibility. Responsiveness, reliability, and assurance were influenced by legal ethical responsibility, economic responsibility and philanthropic responsibility, respectively, in order. Also, empathy was surveyed to be influenced by legal ethical responsibility, philanthropic responsibility and economic responsibility in order. Consequently, customers' evaluations of perceived service quality may be inferred to have positive effects when the customer recognizes whether the foodservice company performs social responsibility.
The Effect of Lotus Leaf Powder on the Quality of Dasik
Yoon, Sook-Ja ; Noh, Kwang-Seok ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 25~30
The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.
Optimization of Wet Noodle with Onion Juice using Response Surface Methodology
Shin, Weon-Sun ; Shin, Eun-Soo ; Lyu, Eun-Soon ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 31~38
The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.
The Quality and Sensory Characteristics of Cashew Dressing
Choi, Soon-Nam ; Chung, Nam-Yong ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 39~44
This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.
Prevalence of Bacillus cereus from Fried Rice Dishes and Monitoring Guidelines for Risk Management
Chang, Hye-Ja ; Lee, Ji-Hye ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 45~54
Contamination levels of aerobic colony counts, coliforms and pathogenic bacteria were tested in fried rice dishes to monitor quality for risk management. The prevalence of Bacillus cereus in dishes from 8 Chinese-style restaurants and 2 institutional foodservices was 10%, and the bacteria's contamination levels was 3.47 log CFU/g. Echerichia coli, Staphylococcus aureus, and Salmonella were not detected in any of the 10 samples. However, for their aerobic colony counts and numbers of isolated coliforms, the samples were 30% and 70% over the microbial criteria, respectively, for ready-to-eat foods presented in the Korean Food Code. This suggests that fried rice dishes, although cooked with oil at high temperature, require special care. For the prediction of the growth curve of B. cereus spp. in the fried rice samples, an experiment design of 3 storage temperatures (
) x 5 storage times (0 h, 2 h, 4 h, 6 h, 24 h) was applied. The sample exposed to
showed no B. cereus spp. at 0 h; however, there was a tendency of slow growth (1.0 log CFU/g) after 4 hours of storage and then faster growth at 6 h (3.7 log CFU/g) and 12 h (4.7 log CFU/g), showing a growth rate of 0.56 log CFU/g/hr. These results indicate that fried rice, despite being heat-treated, can become heavily contaminated with B. cereus spp. when held over 2 hours at room temperature. However, the samples stored at
over 24 hours were not contaminated with B. cereus. Based on these results, management guidelines for controlling B. cereus are suggested.
Quality Characteristics of Jook Prepared with Lotus Leaf Powder
Park, Bock-Hee ; Cho, Hee-Sook ; Jeon, Eun-Raye ; Kim, Sung-Doo ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 55~61
This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing
lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.
Evaluation of Sanitation Management Performance within School Foodservice Facilities and Utilities in Gyeongbuk Province
Jeon, Eun-Kyung ; Bae, Hyun-Joo ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 62~73
This study was conducted to evaluate the performance of sanitation management within school foodservice facilities and utilities in Gyeongbuk province. Data collection was carried out through surveys given to 200 school dietitians from the province. A total of 108 were usable, resulting in a 54.0% response rate. Statistical analyses were done using the SAS package program (version 8.2 for Windows). Of the study population, 58.3% had more than 10 years of work experience, and 64.8% worked in elementary schools. With regard to the style of foodservice system, 47.2% were urban and 46.3% were rural. Also, 89.8% of the school foodservices provided meals once a day. The performance of the sanitation management items of the facilities and utilities used to provide school foodservice was evaluated using a 5-point Likert scale. The average score for the 25 items was 3.35 points. 'HVAC system installed in foodservice establishment' had the lowest average score at 2.20 points. Whereas 'provide adequate storage capacity to allow refrigerating and freezing and an adequate thermometer is installed and temperatures monitored' had the highest average score at 4.19 points. Nine out of the 25 items were lower than the average score. The performance scores of high schools were significantly higher than those of elementary schools or middle schools for 'window materials are provided that are not liable to break' (p<0.001). The performance scores for urban style foodservices were significantly lower than for rural foodservices for 'floor of kitchen is constructed to maintain a dry system' (p<0.05). In response to questions on kitchen utensils and equipment, significant differences were shown according to the number of meals served per day in 21 out of 56 items, and the style of foodservice system showed significant differences in 14 of the 56 items. Foremost, to make better use of the foodservice facilities and utilities in Gyeongbuk province, immediate improvements should be made for management items in which the degree of performance was below the average score.
Assessment of Food Service Management Practices in Child Care Centers Operated by Various Types of Foundations in the Chonbuk Area of Korea
Rho, Jeong-Ok ; Lee, Eun-Pa ; Lee, Jin-Sook ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 74~83
We investigated the food service management practices in child care centers operated by various types of foundations in the Chonbuk area of Korea. Self-administered questionnaires were collected from 125 child care center directors. The statistical analysis was completed using an SPSS v11.5 program. Approximately 82.4% of the directors were women with an the average age of 45 years old. The average number of children in each public and private child care center was 84.7 and 88.8, respectively (P<.001), and the difference in time of operation was significant(P<.001). Only 20.8% of the centers employed a dietitian, whereas 92.0% of the centers employed a cook, thus, food service was not managed by professionals in most centers. In approximately 99.2% of the centers, meals were prepared in a conventional manner. The difference in daily meal frequency was significant(P<.05), with approximately 85.6% of the centers serving snacks twice a day primarily to supplement the intake of nutrients(4.44 point) and to add fun to the daily lives of the children(4.12 point). Approximately 40.7% of the directors of public centers and 57.6% of the directors of private centers responded that the most difficult aspect of food service management was financial management. Overall, 56.8% of the directors responded that the details of financial management had the greatest effect on their ability to improve the quality of food service. In most centers, the center director was also the purchasing manager and half of them purchased food every day. Approximately 97% of the directors responded that they do not include instant foods in their menu plans but they would use them if the children wanted to eat them. These results indicate that the food service management in child care centers in the Chonbuk area is relatively inadequate. We strongly recommend that they hire dietitians for food service administration and focus on strengthening sanitation management.
Microbiological Hazard Analysis of Commercial Side Dishes Purchased from Traditional Markets and Supermarkets in Daejeon
Kim, Mi-Sun ; Kim, Min-Hee ; Kim, Mi-Yeon ; Son, Chan-Wok ; Lim, Sung-Kee ; Kim, Mee-Ree ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 84~89
We evaluated the potential microbial hazard in approximately 19 kinds of side dishes purchased from traditional markets and supermarkets in the Daejeon area of Korea. The total microbial count in most of the side dishes except Kongjaban, Jwipo jorim, Anchovy bokkeum, Maneuljjong muchim, soy sauce red pepper jangachies, and Mumalraengyi purchased in traditional markets was significantly higher than in side dishes purchased in supermarkets. By contrast, Escherichia coli was detected at a level of 4.82 log CFU/g in Jinmichae purchased from traditional markets.
Physicochemical and Sensory Characteristics of Traditional Doenjang Prepared using a Meju Containing Components of Acanthopanax senticosus, Angelica gigas, and Corni fructus
Lee, Yim-Jin ; Han, Jin-Suk ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 90~97
Changes in the quality characteristics of doenjang prepared with a meju containing components of Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types of doenjang produced using each of these components showed lower Hunter's L and a values than the values of the control during the initial stage of storage: however, these values were similar to those of the control after 60 days of storage. Doenjang containing A. gigas showed a similar degree of browning to that of the control during the early stage of storage, while the degree of browning observed in the other samples was much higher than that og the control during this period. Despite these initial differences, the browning in all samples became similar after extended storage. The level of acidity increased gradually for up to 60 days, after which it decreased slightly. The pH of all treatments decreased with storage time. The amino-N contents of all types of doenjang increased gradually, reaching peak values after 60 days. Doenjang with A. senticosus and A. gigas had a strong characteristic flavor that reduced the native flavor of doenjang. Doenjang with C. fructus showed a similar overall palatability to that of the control.
Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder
Lee, Jin-Sil ; Jeong, Seong-Suk ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 98~105
This study examined the effects of adding four different amounts (0%: control, 4%: M-4, 8%: M-8, 12%: M-12) of button mushroom (Agaricus bisporous) powder on the quality characteristics of cookies. The bulk density and pH of the dough, and firmness, color, spread factor, consumer acceptability of cookies, and total phenol compound content and free radical scavenging activity of mushroom powder and cookies were measured. While the bulk density and pH of the dough as well as spread factor of the cookies significantly decreased, the firmness, L values and total phenol compound contents and free radical scavenging activity of the cookies significantly increased with increasing mushroom powder content(p<.05). The consumer acceptability scores for the button mushroom cookie groups ranked significantly(p<.05) higher than those of the control group in general acceptability, appearance, flavor, color, taste, and texture. This study suggests that button mushroom powder is a good ingredient for increasing the acceptability and functionality of cookies.
Quality Characteristics of Gugija.Heukimja Jook Containing Different Levels of Black Sesame Powder
Min, Eun-Seol ; Cho, Jung-Soon ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 106~118
This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature
, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.
Texture and Sensory Characteristics of Fish Paste Containing White Poria cocos Wolf Powder
Shin, Young-Ja ; Kim, Kui-Sun ; Park, Geum-Soon ;
Korean journal of food and cookery science , volume 25, issue 1, 2009, Pages 119~125
This study was conducted to promote fish paste made with white poria cocos wolf powder as a food. The tested concentrations of the powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. For the Hunter color values of samples, L-values decreased but a- and b-values increased with increasing concentrations of the powder. In addition, the folding test scores of all samples were good (AA). In the texture tests, brittleness increased where as springiness decreased with increasing concentrations of the powder. In the sensory evaluations, color, flavor, hardness, and cohesiveness scores increased, and sleekness and oily taste scores decreased, with increasing concentrations of the powder. The fish paste containing 3% white poria cocos wolf powder (3WPWP) had the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. These results suggest that white poria cocos wolf powder can be applied to fish paste to increase its quality.