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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 26, Issue 6 - Dec 2010
Volume 26, Issue 5 - Oct 2010
Volume 26, Issue 4 - Aug 2010
Volume 26, Issue 3 - Jun 2010
Volume 26, Issue 2 - Apr 2010
Volume 26, Issue 1 - Feb 2010
Selecting the target year
Preference and Quality Characteristics of Jeolpyun Containing Citron (Citrus junos Sieb.) Leaf Powder
Joo, Hang-Sook ; Park, Jung-Eun ; Jang, Myung-Sook ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 111~120
The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.
Optimization of Iced Cookie Prepared with Dried Oak Mushroom (Lentinus edodes) Powder using Response Surface Methodology
Jung, Eun-Kyun ; Joo, Na-Mi ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 121~128
This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology(RSM). The effects of the addition of the three variables on the quality of Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.
A Study on the Effects of Perceived Service Quality in Upscale Korean Restaurants upon Customer's Feeling Response and Revisit Intent
Jung, Hyo-Sun ; Yoon, Hye-Hyun ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 129~137
The purposes of this study were to understand the influence of perceived service quality in upscale Korean restaurants on a customer's feeling response and revisit intent, and to empirically analyze whether a customer's feeling response plays a mediating role between the service quality and revisit intent. Based on a total 303 samples obtained from the empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data,
, CMIN/df 2.119, RMR .09, GFI .88, AGFI .86, NFI .94, CFI .97, RMSEA .06. The major results of this study can be outlined as follows: Price & value(
), food quality(
) and atmosphere(
) had a significant positive effect on the customer's feeling response, and the customer's feeling response(
) had a significant positive effect on revisit intent. In addition, the effect of the perceived service quality in upscale Korean restaurants on revisit intent was found to be partially mediated by the customer's feeling response. Limitations and future research directions are also discussed.
Development and Application of a Novel Tomato Sauce Using Natural Seasoning
Kim, Jung-Hee ; Lee, Young-Mee ; Joo, Na-Mi ; Choi, Kyung-Suk ; Sohn, Cheong-Min ; Park, Sang-Hyun ; Chung, Chung-Soon ; Do, Hae-Ja ; Ryou, Hyun-Joo ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 138~145
This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness(
) and overall quality(
) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.
Quality Characteristics of Green Tea Dasik Containing Sugar Alcohol and Agar
Han, Young-Sook ; Choi, Won-Seok ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 146~154
The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at
for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.
Exploring Korean Typical Tastes, Flavors and Foods Using Delphi Technique
Cha, Sung-Mi ; Chung, La-Na ; Chung, Seo-Jin ; Kim, Kwang-Ok ; Han, Gwi-Jung ; Lee, Sae-Rom ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 155~164
The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.
Effect of Microwave Treatment and Packaging Methods on Extending the Shelf-Life of RTE Rice Balls at Room Temperature
Bae, Young-Min ; Lee, Sun-Young ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 165~170
Although the demand of ready-to-eat (RTE) foods such as Kimbab is growing, large quantities and wide distribution of these foods is difficult due to their short shelf-life, exposed packaging with hygienic risk, and decreased quality at refrigerator temperatures. This study was undertaken to develop preservation and storage methods to extend the shelf-life of RTE rice products using microwave and packaging methods such as vacuum and modified atmosphere packages. RTE rice ball samples inoculated with Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus or Bacillus cereus were microwave treated for 0, 30, 60, 90 and 120 seconds. Populations of pathogens on the rice balls were significantly reduced with an increase in treatment time. There were more than 5 log reductions of all pathogens when the samples were microwave treated for 60 seconds. RTE rice balls inoculated with two pathogens (S. aureus and B. cereus) were packaged via air, vacuum,
gas following microwave treatment for 90 seconds. The initial S. aureus and B. cereus concentration before treatment was 7.60 and 6.59 log CFU/g, and these levels were reduced by 3.37 and 2.18 log CFU/g after microwave treatment. The levels of pathogens were significantly increased during storage time at room temperature.
packaging was the most effective at inhibiting microbial growth among the tested packaging methods. The levels of total mesophilic count, S. aureus and B. cereus after 5 days of storage were 7.7, 8.8 and 9.3 log CFU/g in air packaged samples and 2.4, 3.2 and 8.3 log CFU/g in
gas packaged samples, respectively. However, after 3 days of storage higher levels of B. cereus were observed in all samples, indicating that the samples were not safe to be consumed. Base on these results, microwave treatment and MAP packaging methods using
gas could be used as a potential method for extending the shelf-life of RTE foods.
Antioxidative Activity of Crackers Made with a Guava(Psidium guajava Linn.) Leaf Extract Harvested in Korea
Heo, Ye-Jin ; Sim, Ki-Hyeon ; Choi, Hae-Yeon ; Kim, Sun-Im ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 171~179
The objectives of this study were to investigate the antioxidative activity of crackers made with a guava(Psidium guajava Linn.) leaf extract harvested in Korea. Guava leaf extraction using boiling water showed significantly higher antioxidative activities than extracting using 70% ethanol based on the higher total phenolic contents, FRAP, and ABTS assays(p<0.05). The crackers containing 1% guava leaf extract, and 0.075% BHT were stored at
for 7 days for the Schaal oven test, and the oxidative stability(AV, POV), antioxidative activity(DPPH, FRAP, ABTS assay), and sensory evaluation were compared. The crackers containing 1% guava leaf extract were found to have a higher oxidative stability than the control due to a lower acid value and peroxide value after 7 days of storage. The antioxidative activities of the crackers containing 1% guava leaf extract was the highest after 7 days as determined in the DPPH and ABTS assay, and was lower than crackers containing 0.075% BHT after 4 days as assessed by the FRAP assay. In the sensory evaluation, the crackers containing the 1% guava leaf extract had the highest scores in terms of taste, texture, and overall palatability than others at increasing storage time. As a result, the addition of 1% guava leaf extract harvested in Korea increased the antioxidative effect as well as the sensory acceptability of crackers.
Sensory Characteristics of Traditional Kochujang Containing Essential Oils
Seo, Ji-Eun ; Han, Hye-Kyoung ; Chung, Mi-Sook ; Kim, Gun-Hee ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 180~187
The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.
Quality Characteristics and Storage Properties of Gat Kimchi added with Oyster Shell Powder and Salicornia herbacea Powder
Jung, Bok-Mi ; Jung, Sun-Jin ; Kim, Eun-Sil ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 188~197
In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at
. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.
Quality Characteristics of Pound Cake with Addition of Cashew Nuts
Choi, Soon-Nam ; Chung, Nam-Yong ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 198~205
In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.
Antibacterial Activities of Essential Oil from Zanthoxylum schinifolium Against Food-Borne Pathogens
Jang, Mi-Ran ; Seo, Ji-Eun ; Lee, Je-Hyuk ; Kim, Gun-Hee ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 206~213
In this study, the antibacterial activities of essential oil from Zanthoxylum schinifolium against four Gram-positive bacteria and six Gram-negative bacteria were investigated. The antibacterial activity of the oils was determined using the agar-well diffusion assay, MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration). In particular, essential oil from Z. schinifolium showed higher antibacterial activity against Gram-positive bacteria than against Gram-negative bacteria. Essential oil from Z. schinifolium displayed large inhibition zones especially against Bacillus cereus (31 mm). At concentrations between 0 and
the oils showed an antibacterial effect against both Gram-negative and Gram-positive bacteria. The minimum inhibitory concentration (MIC) values against nine bacteria ranged from 1.25 to
. The minimum bactericidal concentration (MBC) values against eight bacterial ranged from 2.5 to
, except Shigella sonnei. Furthermore, our finding on the antibacterial activities of essential oils from Zanthoxylum schinifolium validated the use of this plant for medical purposes.
Bioconversion of Soybean Isoflavone by Lactobacillus plantarum and Bifidobacterium longum
Kim, In-Bok ; Shin, Sun ; Lim, Byung-Lak ; Seong, Gem-Soo ; Lee, Young-Eun ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 214~219
In this study, phytoestrogen for the industrial production of soybean probiotics by lactic acid bacteria (LAB) was studied in a soybean extract. Soybean was fermented with LAB, Lactobacillus plantarum KCTC 3108 and Bifidobacterum longum ATCC 15707. The change in the content of various isoflavones (aglycone and glucoside) and the
-glucosidase activity in soybean during fermentation were investigated and shown to be dependent on the starter organism. Soybean extract powder fermented with L. plantarum showed the highest
-glucosidase activity and the greatest increase in the aglycone content. After 48h of fermentation, the contents of daidzin, genistin and glycitin in L. plantarum decreased from a mean initial levels of
, respectively, to mean levels of
/100 g. Whereas, after 48h fermentation, the contents of daidzein, genistein and glycitein increased from a mean initial levels of
, respectively, to mean levels of
/100 g. Taken together, these results suggested an increase of aglycones and decrease of glucoside in isoflavones occurred during fermentation, which coincided with an increase of
-glucosidase activity in the fermented soybean extract powder.
Physicochemical and Sensory Properties of Rice Stored in an Unused Tunnel
Moon, Gap-Soon ; Kim, Mi-Jeong ; Jin, Myung-Hee ; Kim, Su-Yeon ; Park, So-Young ; Ryu, Bog-Mi ;
Korean journal of food and cookery science , volume 26, issue 2, 2010, Pages 220~228
This study was designed to examine the effectiveness of an unused tunnel as a rice storage place. The physicochemical changes of rice grains were investigated during 8-months of storage in the tunnel located at Kyungnam province, Korea. Two kinds of tunnel stored rices, NP(rice grown with no pesticides) and LP(rice grown with less pesticides) were compared with
stored rice as a control. The peroxidase activities, as an index of freshness of rice grains, gradually decreased and NP appeared to be fresher than LP. Whiteness, grain wholeness, and chalkyness were less desirable for the tunnel stored rice than the control, with no significant difference of physicochemical properties, including the broken, damaged, colored rice, and contents of moisture, protein, and amylose. Palatability dropped below 70 in all three groups at later phase. The sensory evaluation showed that overall preference was slightly higher for the control but not significantly different from the other two groups. From all the evidences shown, unused tunnels may be an effective place for a long-term rice storage, since the average temperature inside the tunnel was maintained very constantly around
and relative humidity was optimal for rice storage, especially during spring and summer seasons.