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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 27, Issue 6 - Dec 2011
Volume 27, Issue 5 - Oct 2011
Volume 27, Issue 4 - Aug 2011
Volume 27, Issue 3 - Jun 2011
Volume 27, Issue 2 - Apr 2011
Volume 27, Issue 1 - Feb 2011
Selecting the target year
Quality Characteristics of Glutinous Rice Dasik by the Addition of Baekbokryung Powder
Chae, Kyung-Yeon ; Choi, Mi-Kyung ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 1~8
DOI : 10.9724/kfcs.2011.27.2.001
The aim of the study was to determine the optimum amount of Baekbokryung powder to add to lutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.
Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice
Jeong, Sang-Yeol ; Park, Mi-Jung ; Lee, Sook-Young ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 9~17
DOI : 10.9724/kfcs.2011.27.2.009
In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.
Characteristics of Sweet Potato Powders from Eight Korean Varieties
Park, Sun-Jin ; Kim, Ji-Myoung ; Kim, Jeong-Eun ; Jeong, So-Hee ; Park, Kyoung-Hwan ; Shin, Mal-Shick ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 19~29
DOI : 10.9724/kfcs.2011.27.2.019
Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (
), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to
and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.
Characteristics and Optimization of Processed Sweet Rice Muffin using Ginger Powder
Lee, Sun-Mee ; Joo, Na-Mi ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 31~43
DOI : 10.9724/kfcs.2011.27.2.031
The purpose of this study was to develop Zingiber officinale Roscoe powder(ginger powder) sweet rice muffins. The process included substituting sweet rice flour for cake flour and adding ginger powder. The mixing conditions for the ginger powder sweet rice muffins were a control and three levels of ginger powder (A), whole egg (B), and soybean oil (C) using central composite design, and were optimized by response surface methodology. The optimization was analyzed with regard to physical, textural, and sensory properties. Among the sensory properties, variables that appeared to show significant values, such as appearance, flavor, softness and overall quality were used to identify optimums. The numerical and graphical methods used in this study determined that the optimum formulation for ginger powder sweet rice muffins was 8.39 g of ginger powder, 215.37 g of whole egg, and 54.40 g of soybean oil. Ginger increases appetite, enhances metabolism and reduces the speed of aging. These health advantages of ginger provide evidences that ginger powder sweet rice muffins are a good healthy snack, particularly for the elderly.
Employee Food-hygiene and Nutrition Awareness and Performance at Child Care Centers and Kindergartens Located in Seoul
Park, Na-Yoon ; Park, Hee-Kyung ; Park, Hee-Jin ; Seo, Min-Kyung ; Im, Hye-Ran ; Lim, Hwan-Hee ; Jung, Jin-Hyen ; Yoon, Ki-Sun ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 45~59
DOI : 10.9724/kfcs.2011.27.2.045
This study was conducted to investigate employee food-hygiene and nutrition awareness and performance and to study the current education programs for children at child care centers and kindergartens located in Seoul, Republic of Korea. A self-evaluated type of questionnaire was developed for foodservice employees and teachers using a five-point Likert scale. Employees with an employment history of <1 year and who were <30 years old had the lowest scores for food-hygiene and nutrition awareness and performance. Employees with a cooking license had a higher awareness score regarding cross-contamination than those without a license. Higher nutritional awareness and performance scores were also observed for employees who had more experience as cooks and who had received a nutrition education than those who did not. Approximately 94% and 76.4% of the employees had experience in sanitation and nutrition education, respectively. Most teachers responded that food sanitation-nutrition education for children seemed necessary in a child-care center; however, only 63.9% of the teachers actually taught sanitation-nutrition education to children. The biggest limitation to conduct food sanitation-nutrition education was the "lack of professionalism" of teachers, because only 48.1% of teachers had received a sanitation- utrition education. Thus, a food sanitation-nutrition education program for foodservice employees and teachers must be developed and implemented actively to improve the quality of food service and nutrition education in child care centers and kindergartens.
Determining Kimbab Shelf-life with a HACCP System
Lee, Jin-Hyang ; Bae, Hyun-Joo ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 61~71
DOI : 10.9724/kfcs.2011.27.2.061
This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at
, 29 hours at
, 6 hours at
and 3 hours at
. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.
Physical Properties and Preference of a Steamed Sweet Potato Slab after Mild Hot Air Drying
Shin, Mi-Young ; Lee, Won-Young ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 73~81
DOI : 10.9724/kfcs.2011.27.2.073
Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to
for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at
. Color values (L, a, b and
) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was
when they were dried at
for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at
for 6 hr and a dried pumpkin-sweet potatoes at 45 or
for 6 hr.
A Study on the Structural Relationships among Selection Attributes, Satisfaction, and Loyalty of Green Tea Consumers: The Moderating Effect of Involvement
Kim, Kyung-Hee ; Han, Young-Sook ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 83~94
DOI : 10.9724/kfcs.2011.27.2.083
The purpose of this study was to analyze the structural relationships among selection attributes, satisfaction, and loyalty of green tea consumers, including their moderating effect of involvement. Questionnaires were administered to residents of Seoul and Gyeonggi-do province, who were 20 years old and older and who had purchased green tea. A total of 700 questionnaires were distributed, and 658 were finally used in the analysis. SPSS 15.0 and LISREL 8.80 were used for the analysis. Selection attributes had a significant effect on satisfaction, and statistical significance was observed with regard to factors such as marketing, production, sensory evaluation, and brand. No significant direct effect was observed between selection attributes and loyalty. Additionally, satisfaction had a significant effect on loyalty. The marketing factor had a negative effect on satisfaction in both the low- and high-involvement groups. The brand factor had a positive effect on satisfaction in the low involvement group, suggesting that developing and promoting a popular brand is essential. Sensory and utility factors had a positive effect on satisfaction in the high involvement group.
The Influence of a Cook's Understanding of Organizational Fairness on Job Satisfaction and Business Performance at Family Restaurants
Yoon, Tae-Hwan ; Choi, Bong-Im ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 97~110
DOI : 10.9724/kfcs.2011.27.2.097
The purpose of this study was to investigate the influence of a cook's understanding about organizational fairness on job satisfaction and business performance at family restaurants in Seoul. Frequency analysis, reliability analysis, factor analysis, and SEM were applied to analyze the data. First, a confirmatory reliability analysis indicated that organizational fairness, job satisfaction, and business performance were sufficient to be used in this investigation. Organizational fairness, job satisfaction and business performance had generally significant relationships by implementing SEM. According to the results, distributive fairness (p< 0.001), procedural fairness (p< 0.05) and interactive fairness (p< 0.05) had positive influence on cook's job satisfaction. Job satisfaction had a positive influence on financial (p< 0.05) and non-financial performance (p< 0.001). Therefore, for the purposes of food-service companies' continuous increases in business performance and competition are generally necessary to suitably manage the fairness of various policies such as job stability, promotions, impartial distribution of salary, bonus and welfare work, and internal marketing.
Quality Characteristics of Sulgidduk Prepared with Apple Powder
Lim, Jeom-Hee ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 111~123
DOI : 10.9724/kfcs.2011.27.2.111
The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.
Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage
Oh, Bi-Se ; Lee, Yang-Iee ; Ko, Seong-Hee ; Kim, Hyun-Jung ; Kim, Heh-Young ;
Korean journal of food and cookery science , volume 27, issue 2, 2011, Pages 125~133
DOI : 10.9724/kfcs.2011.27.2.125
The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at
for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder +2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.