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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
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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
A Study on the Effects of Customer`s Perceived Values in a Family Restaurant upon Switching Cost and Customer Loyalty
Jung, Hyo-Sun ; Yoon, Hye-Hyun ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 487~496
DOI : 10.9724/kfcs.2011.27.5.487
The purpose of this study was to understand the interrelationships among customers`perceived values, switching cost, and loyalty to a family restaurant. Based on 328 patrons obtained from empirical research, this study reviewed the reliability and fitness of a research model and verified three hypotheses using the Amos program. The hypothesized relationships were tested in the model simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data,
Effects of Sodium Alginate Concentration on Physical and Sensory Characteristics of Persimmon Calcium Alginate Beads
Yong, Dong-Hee ; Song, Min-Kyung ; Yoon, Hye-Hyun ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 497~505
DOI : 10.9724/kfcs.2011.27.5.497
The purpose of this study was to apply molecular gastronomy and spherification methodology to persimmon deserts. We prepared `persimmon calcium alginate beads` and investigated their physical and sensory characteristics by adding different concentrations of sodium alginate (0.4, 0.6, 0.8, and 1.0%). Lightness and yellowness decreased significantly as the concentration of sodium alginate increased. However hardness, springiness, chewiness, cohesiveness, and resilience but not adhesiveness tended to increase as the concentration of sodium alginate increased. The thickness of the beads increased as the concentration of sodium alginate increased. In contrast, the thickness of the membrane decreased as the concentration of alginate increased from 0.8 to 1.0% suggesting that the amount of sodium alginate had reached a critical point. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of sodium alginate increased. Overall preference reached a peak at 0.4% sodium alginate.
Effects of Branched Dextrin on the Quality Characteristics of Frozen Soft Roll Dough and its Bread during Storage
Park, Jin-Hee ; Lim, Chun-Son ; Kim, Il-Hwan ; Kim, Mun-Yong ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 507~522
DOI : 10.9724/kfcs.2011.27.5.507
In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20
to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20
to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.
Physiological Activities of Opuntia humifusa Petal
Jung, Bok-Mi ; Shin, Mi-Ok ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 523~530
DOI : 10.9724/kfcs.2011.27.5.523
This study was conducted to investigate antimicrobial, antioxidant and anticancer activities of Opuntia humifusa (OH) petal extracts. The methanol and hexane extracts of OH petals showed their highest antimicrobial activity against Clostridium perfringens. The OH petal butanol fraction had the best antioxidative peroxynitrite scavenging activity among OH petal extracts. The DPPH scavenging activity of OH petals was lower than the peroxynitrite scavenging effect. The hexane and methanol fractions at a concentration of 200
/mL inhibited proliferation >80% in four kinds of human cervical cancer cells(B16F10, HepG2, HT-29 and MCF-7). In particular, the anticancer effect against B16F10 human skin cancer cells at the same concentration was higher than that in the other cancer cells.
Quality Characteristics of Demi-glace Sauce with Added Bokbunja (Rubus coreanus Miquel)
Lee, Jeong-Ae ; An, Sang-Hee ; Park, Geum-Soon ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 531~543
DOI : 10.9724/kfcs.2011.27.5.531
In this study, Bokbunja (Rubus coreanus Miquel) was used with a Demi-glace sauce to compare and analyze the effect of different amounts of Bokbunja (0, 10, 20, 30, and 40%) on the physico-chemical qualities of the Demi-glace sauce. The moisture content of Demi-glace sauce increased but crude protein, crude lipid, and crude ash decreased as the amount of added Bokbunja increased. DPPH radical scavenging activity of the control group was 43.33%, whereas Bokbunja Demi-glace sauces ranged from 83.13~86.40%. As the amount of added Bokbunja increase, pH decreased, and acidity of the Demi-glace sauces increased. Sauce sweetness was significantly different between each sample (p<0.01). Salinity decreased, but viscosity increased as the amount of added Bokbunja increased. Color L, a and b values decreased significantly, as storage period increased. The sensory property results showed that the 20% and 30% Bokbunja sauces were higher than the others. The 20% Bokbunja sauce was the most preferred with regards to the balance of a steak containing this sauce with a score 5.34 points.
Quality Characteristics of Chunma (Gastrodia elata Blume) Jelly with Added Gastrodia elata Blume Concentrate
Moon, Jae-Nam ; Lee, Soo-Won ; Moon, Hye-Kyung ; Yoon, Se-Jin ; Lee, Won-Young ; Lee, Seul ; Kim, Gwi-Young ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 545~556
DOI : 10.9724/kfcs.2011.27.5.545
The purpose of this study was to investigate the effect of Gastrodia elata Blume concentrate on quality characteristics of Gastrodia elata Blume jelly. The Gastrodia elata Blume jelly samples were divided into five groups by adding different Gastrodia elata Blume concentrates. The five groups were divided into GBJ-0, GBJ-5, GBJ-10, GBJ-15, and GBJ-20 (Gastrodia elata Blume jelly with 0, 5, 10, 15, and 20% Gastrodia elata Blume concentrate). The highest contents of crude protein and crude ash, and the brix in the GBJ-20 sample were 0.34 and 0.59%, and 22.28
Brix, respectively. The crude fiber and pH change (4.65-4.76) were not significantly observed in any of the GBJ samples. Turbidity, degree of brownness, and total phenolics increased with an increasing the amount of extract. A significant difference was observed between samples with and without the extracts in terms of hardness, springiness, gumminess, and chewiness, as well as K, Mg, Cu, Mn, and Zn contents. Hardness, gumminess, and chewiness increased in all GBJ samples with an increase the amount of extract added, whereas adhesiveness decreased. The highest tartaric acid content in the GBJ-0 sample and malic acid in the GBJ-20 jelly sample were 15.58 mg/100 g and 137.45 mg/100 g, respectively. The levels of Ca, K, and Mg increased with an increase in the amount of added extract. The highest score for overall acceptance (4.13) was in the GBJ-10 sample with 10% Gastrodia elata Blume concentrate.
Physicochemical Properties of Soybean Leaf by Cultivar and Development of Soybean Curd Prepared with Soybean Leaf Powder
Kim, Min-Kyoung ; Lee, Seul ; Hwang, In-Kyeong ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 557~565
DOI : 10.9724/kfcs.2011.27.5.557
The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p<0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p<0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.
Antioxidative and Physiological Activities of Traditional Korean Teas
Son, Jong-Youn ; Kim, Tai-Ok ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 567~575
DOI : 10.9724/kfcs.2011.27.5.567
This study was investigated the antioxidative and antimicrobial activities of a water extract (70
) of traditional Korean teas (rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea). Total phenol contents in rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea were 272.8, 74.6, 153.5, 73.5, 69.5, and 260.8 mg tannic acid/g extract, respectively, whereas total flavonoid contents were 75.1, 47.8, 26.8, 40.0, 27.9, and 99.5 mg quercetin/g extract, respectively. The order of electron donating abilities of Korean traditional tea water extracts (1 mg/mL) were : rose (96.8%) > green tea (95.3%) > pine needles (71.3%) > chrysanthemum (36.8%) > mulberry (28.9%)
persimmon (28.8%). The order of nitrite-scavenging abilities at pH 1.2 (2 mg/mL) was green tea > rose > pine needles > chrysanthemum
persimmon. The order of hydroxyl radical scavenging activity (5 mg/g) was chrysanthemum > mulberry > rose > persimmon leaves > pine needles > green tea. Rose extracts showed antimicrobial activity against Micrococcus luteus, Bacillus cereus, Salmonella enteritidis, and E. coli, whereas green tea extracts showed strong antimicrobial activity aginst S. enteritidis.
Fermentation Characteristics of Takju Prepared with Lotus Leaf
Yoo, Ha-Na ; Chung, Chang-Ho ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 577~587
DOI : 10.9724/kfcs.2011.27.5.577
In this study, lotus leaf was added to a Takju (Korean milky rice wine) preparation to evaluate its effects on physicochemical and fermentation properties. For rapid saccharification Takju was stored at 25
for 2 days and then temperature was switched to 18
to mature the wine for 21 days. From the start of fermentation to 2-days, the pH of Takju decreased rapidly and acidity increased. Maltose, a byproduct of starch saccharification, increased for 2 days then rapidly decreased. Glucose fluctuated for 7 days and of the 21-days fermentation. The ethanol production rate was highest during the first 7 days, then slowed. Total viable yeast and lactic acid bacterial counts increased rapidly for 2 days and then decreased gradually thereafter. Leuconostoc spp. grew rapidly for 1 day and sharply disappeared with decreasing pH. DPPH radical scavenging activity was significantly higher for Takju prepared with lotus leaf than without. The overall acceptance of Takju tended to increase when it was prepared with lotus leaf.
Quality Characteristics of Bread with Persimmon Peel Powder
Shin, Dong-Sun ; Park, Hye-Young ; Kim, Myung-Hee ; Han, Gwi-Jung ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 589~597
DOI : 10.9724/kfcs.2011.27.5.589
This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.
Effects of Namhae Specialized Crops Water Extract on Lipid Metabolism in Rats Fed a Cholesterol Diet
Shin, Jung-Hye ; Kang, Min-Jung ; Yang, Seung-Mi ; Lee, Soo-Jung ; Sung, Nak-Ju ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 599~610
DOI : 10.9724/kfcs.2011.27.5.599
This study was performed to investigate the effect of water extracts from Namhae special crops (NSC) on improved serum lipid composition using rats fed a 1% cholesterol diet for 4 weeks. Male Wister rats (200-210 g) were divided into six groups: Normal cholesterol diet group (Normal), 1% cholesterol diet group (Control), 1% cholesterol and NSC water extract powder supplemented groups, including, turmeric (Tu-EP), cactus (Ba-EP), aloe vera (Al-EP) and asparagus (As-EP). No significant differences were observed for food intake or body weight gain between the control and experimental groups. However, food efficiency ratio (FER) was the lowest in the As-EP group. The serum levels of total cholesterol and triglycerides in the NSC water powder extract supplement groups were lower than those in the control group. The serum high density lipoprotein (HDL)-cholesterol content in the Tu-EP group was higher than that in the other experimental groups. Very low density lipoprotein (VLDL)-cholesterol content in the As-EP group was similar to that in normal group. Furthermore, the VLDL content in the Al-EP group was lower than that in the normal group. Serum antioxidant activity by TBARS level and DPPH radical scavenging were significantly higher in the Ba-EP group than that in the control group. Hepatic total cholesterol and lipid content in the Al-EP group decreased significantly compared to that in the control group. These results suggest that the NSC water extract may reduce serum cholesterol and prevent oxidative stress by stimulating antioxidative systems in rats fed a 1% cholesterol diet.
A Study on the Needs and Educational Satisfaction of Korean Herbal Food Educators
Cho, Su-Kyoung ; Sim, Ki-Hyeon ;
Korean journal of food and cookery science , volume 27, issue 5, 2011, Pages 611~623
DOI : 10.9724/kfcs.2011.27.5.611
The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person`s dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the"taste-seeking type", group 2 was the "quality-seeking type", group 3 was the"economy-seeking type", group 4 was the"convenience and economy-seeking type", and group 5 was the"convenience and health-seeking type". A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor`s knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low.