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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 28, Issue 6 - Dec 2012
Volume 28, Issue 5 - Oct 2012
Volume 28, Issue 4 - Aug 2012
Volume 28, Issue 3 - Jun 2012
Volume 28, Issue 2 - Apr 2012
Volume 28, Issue 1 - Feb 2012
Selecting the target year
Quality Characteristics of Baechu Kimchi Prepared with Domestic and Imported Solar Salts during Storage
Lee, In-Seon ; Kim, Hyang-Sook ; Kim, Hae-Young ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 363~374
DOI : 10.9724/kfcs.2012.28.4.363
Quality characteristics of baechu (Kimchi cabbage) kimchi prepared using various kinds of domestic solar salts (KS5Y, KS2Y, KS1Y, KFS, and KSS) and imported solar salts (AS1Y and CS1Y) were compared with Korean processed salt (KRS) and Mexican rock salt (MR1Y) during 60 days of storage. Sodium contents of MR1Y, AS1Y, and domestic KRS with values of 363,653.40, 358,952.40, and 356,799.90 mg/dL, respectively, were significantly higher than that of KFS with a value of 280,249.80 mg/dL (p < 0.001). Thus, the kimchi using KFS was expected to have 22-23% lower sodium content compared to that of the other kimchis. KFS magnesium content was significantly highest at 4,464.10 mg/dL and calcium was significantly the highest in samples of KS1Y with a value of 711.31 mg/dL. Most of the pHs and acidities in the kimchi samples were in the optimum range due to the relatively low storage temperature of
. The salt concentrations of all kimchis using domestic solar salt during storage was greatly reduced compared to those using the imported salts or KRS. Sensory saltiness of the KS1Y sample group was significantly the lowest value (6.08) at 0 days of storage (p < 0.001) and maintained relatively low saltiness during the entire storage period. The crispness of the KS2Y, KS1Y, and KSS sample groups were significantly higher (10.02, 9.77, and 9.49, respectively), compared to that of KRS (7.64) at 60 days of storage (p < 0.001). The KFS sample group had the higher acceptance values for pickled seafood aroma, sour aroma, saltiness, and overall acceptability compared to those in the other samples.
Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit Extracts
Park, Hye-Mi ; Yang, Su-Jin ; Kang, Eun-Ji ; Lee, Dae-Hoon ; Kim, Dae-Ik ; Hong, Joo-Heon ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 375~382
DOI : 10.9724/kfcs.2012.28.4.375
The quality characteristics of granules prepared from water and 50% ethanol extracts of mulberry and blueberry were investigated. The total polyphenol and total flavonoid contents of mulberry and blueberry were higher in the 50% ethanol extract than those in the water extract. Total anthocyanin content was highest in the 50% mulberry ethanol extract (470.91 mg/100 g). Oxygen radical absorbance capacity (ORAC) of the mulberry and blueberry extracts was 335.37
, respectively. Superoxide radical scavenging activity of the mulberry and blueberry extracts increased with an increase in extract concentration. Total polyphenol and flavonoid contents of granules from the mulberry extract were 4.83 mg/mL and 3.49 mg/mL, respectively. Total anthocyanin content of granules from the mulberry and blueberry extracts was 76.26 mg/100 g and 75.26 mg/100 g, respectively. Electron donating ability and ORAC of granules from the mulberry and blueberry extracts were 45.09% and 24.10%, 87.65
, respectively. Granules that were stored for 7 weeks at room temperature had low anthocyanin content degradation and Hunter color values (L, a, and b).
Characteristics of Sanghwabyung(traditional leavened bread)made with Black-wheat Flour
Lee, Soon-Young ; Ko, Seong-Hee ; Choi, Won-Surk ; Han, Young-Sook ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 383~390
DOI : 10.9724/kfcs.2012.28.4.383
In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book "Gyuhapchongseo" and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p < 0.001). The number of lactic acid bacteria was
CFU/mL just after preparation, and the number of yeast was
CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to
CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p < 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p < 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p < 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p < 0.001). Chew-iness was the highest in BF100% and WF100% (p < 0.001).
Effect of Pre-Fermentation Condition on Quality Characteristics of Small Packaged Cabbage Kimchi
Kim, Yoo-Won ; Han, Seo-Young ; Choi, Hye-Sun ; Han, Gwi-Jung ; Park, Hye-Young ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 391~397
DOI : 10.9724/kfcs.2012.28.4.391
This study was carried out to investigate commercialization of Kimchi made of cabbage (Brassica oleracea var. capitata L.) using pre-fermentation conditions. The pre-fermentation conditions were 0, 18, 24, and 28 h at
, and then the samples were stored at
to assess changes in quality characteristics. A comparison of the quality characteristics during storage showed that PF24 (pre-fermented cabbage Kimchi during 24 h at
) and PF28 (pre-fermented cabbage Kimchi during 28 h at
) had pH 4.47 and pH 4.23 on the second day of storage, respectively. It was possible to shorten the fermentation time to less than that of PF0 (not pre-fermented cabbage Kimchi at
), by approximately 3 days. Total acidity was 0.26 to 0.29% immediately after making the Kimchi. However, PF0, PF18 (pre-fermented cabbage Kimchi during 18 h at
), PF24 and PF28 became well-fermented when they were stored for 8~14 days, 3~10 days or 2~3 days. The number of lactic acid bacteria increased with the passage of time in all treatment groups regardless of fermentation conditions. However, the longer pre-fermentation time became, the faster the number of lactic acid bacteria increased. Most samples showed similar results late in the storage period; 7.2~7.4 log CFU/mL. PF0 had the greatest volume change 2.1 times increase late in the storage period. The sensory evaluation showed significant differences for flavor, taste, and overall acceptability after a partial storage period. PF28 stored for 2~3 days showed excellent flavor, and PF24 and PF28 stored for 2~3 days showed the highest scores of 6.27 to 6.67. The PF24 and PF28 treated samples were appropriate for commercializing small packed cabbage Kimchi and for alleviating the expansion problem of the packing material. However, because mass commercial production requires a large number of samples to be used at once, the results should be assessed for industrial product development in the future.
Physicochemical Properties of Ground Pork with Safflower (Carthamus tinctorius L.) Seed during Refrigerated Storage
Park, Kyung-Sook ; Kim, Min-Ju ; Park, Hyun-Suk ; Choi, Young-Joon ; Jung, In-Chul ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 399~405
DOI : 10.9724/kfcs.2012.28.4.399
This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The
values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The
values decreased (p<0.05), but the
values were not significantly different with longer storage period. The
values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The
value of PF decreased (p<0.05), but that of SS increased with longer storage period. The
value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.
Effects of Acrylamide Formation and Quality Characteristics Before Frying French Fries
Kim, Jin-Mam ; Choi, Yun-Sang ; Choi, Ji-Hun ; Koo, Bon-Kou ; La, Im-Joung ; Kim, Cheon-Jei ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 407~412
DOI : 10.9724/kfcs.2012.28.4.407
The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.
Investigation into the Preference and Demand for Functional Drinks (Korean Traditional Drinks)
Kim, Gui-Soon ; Park, Geum-Soon ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 413~421
DOI : 10.9724/kfcs.2012.28.4.413
This study was conducted with 418 adults 20 years or older, all of whom lived in Daegu and Gyeongbuk. According to a survey, the number of females was greater than that of males (40.7%) by 59.3%, and that for ages 30 years was the highest. The preference for Korean traditional drinks was relatively high at 51.8%, and the frequency of drinking Korean traditional drinks was 39.0%. The adults answered that they had these beverages on special days such as holidays, ritual days, and birthdays. Among the reasons for drinking a traditional beverage `good taste` scored the highest with 27.0% of respondents, followed by `Korean traditional food` with 24.4%. The recognition of Korean traditional drinks was high in the order of Sikhe, Soojunggwa, Cha, and Hwachae. The preference for Sikhe was the highest. The group who agreed that it was important to develop a Korean functional traditional drink was 11.5% higher than that of the negative group, as 13.4% `agreed a lot` and 41.1% `agreed`. Consumer awareness toward traditional drink functionality was generally positive, with 3.5 points or higher on average, and awareness of the nutritional supplementation, diabetes control, the recuperative effects of the drinks were also high. Among Korean traditional drinks Sikhe was the highest with regard to intention to purchase. As a result, the popularization of traditional Korean drinks was based on three factors: quality oriented image, popularity oriented image, and product attribute-oriented image. These factors significantly influenced the preference for and purchase of Korean functional traditional drinks.
A Study on Applying the Biopolymer (hydroxyethyl methylcellulose) to Prepare Quick Bread Rice Muffins
Kim, Joo-Hee ; Kang, Mi-Young ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 423~429
DOI : 10.9724/kfcs.2012.28.4.423
We examined the quality characteristics and conducted a sensory evaluation of muffins made with rice flour and the biopolymer hydroxyethyl methylcellulose (HEMC) to identify a new health functional food additive. First, overrun and foam stability of HEMC-HV (high viscosity) was better than HEMC-LV (low viscosity) to prepare muffins. Also the quality of rice muffins(volume, specific cake volume, and baking loss) was analyzed. There was no significant difference in the sensory evaluation of rice flour muffins containing foam mixture(egg white:HEMC-HV, 3:1, v/v) and muffin made from flour. The results showed that HEMC-HV was suitable for quick bread muffin-making using 100% rice flour.
Quality Characteristics and Storage Stability of Bread with Cabbage Powder
Kim, Se-Hee ; Lee, Hee-Jeong ; Paik, Jae-Eun ; Joo, Na-Mi ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 431~441
DOI : 10.9724/kfcs.2012.28.4.431
The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p<0.01), sweetness (p<0.05), water content (p<0.001), L-value (p<0.01), a-value (p<0.001), b-value (p<0.001), hardness (p<0.05), springiness, and chewiness (p<0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p<0.05), texture, moisture (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.
Effect of an Oil-Water Fryer on Quality Properties of Deep Frying Oil Used for Chicken
Son, Jong-Youn ; Kang, Kun-Og ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 443~450
DOI : 10.9724/kfcs.2012.28.4.443
This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and
Trend analysis on the financial soundness of contract foodservice management companies(CFMC) : approach to the financial statements from 1999 to 2011
Park, Moon-Kyung ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 451~461
DOI : 10.9724/kfcs.2012.28.4.451
The purposes of this study were to examine the financial statements and analyze the financial soundness of contract foodservice management companies(CFMC) using the financial ratio. The statistical data analysis was completed using Microsoft Excel(ver.2007) for the trend line equation and using SPSS Win(ver.18.0) for wilcoxon-rank sum test. Increased asset, debt, capital and sales occurred in most of the CFMCs, but the financial trend of firm D decreased for operating profit and net profit. The financial ratio for investigating a firm`s financial soundness was based on liquidity, stability, profitability, activity, and growth through financial statements. Most of the CFMCs had maintained outstanding financial soundness from 1999 to 2011. The financial statements during the decade were verified and fluctuated. The directly affected CFMCs by a school foodservice` sanitation accident had maintained better financial statements than those of other CFMCs. Therefore, there was opportunity for directly affecting CFMCs involved in school foodservice` sanitation accident to diversify the business portfolio of the firms.
Quality Characteristics of Pound Cake added with Angelica gigas Nakai Powder
Park, Geum-Soon ; An, Sang-Hee ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 463~471
DOI : 10.9724/kfcs.2012.28.4.463
Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806~2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29~6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77~77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.
Quality Characteristics of Muffins Added with Whole Waxy Sorghum Flour
Bae, Hyo-Je ; Ryu, Bog-Mi ; Woo, Koan-Sik ; Seo, Myung-Chul ; Kim, Chang-Soon ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 473~478
DOI : 10.9724/kfcs.2012.28.4.473
This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.
Quality Characteristics and Antioxidant Activities of Chocolate Added with Mulberry Pomace
Hwang, Mee-Hyun ; Jeon, Hye-Lyun ; Kim, Hyung-Don ; Lee, Sang-Won ; Kim, Mee-Ree ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 479~487
DOI : 10.9724/kfcs.2012.28.4.479
Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.
Literature Review of Tangpyeongchae in Cook Books Published in 1700~1960s
Lee, Kyong-Ae ; Kim, Bo-Ram ; Kim, Hyang-Sook ; Shin, Mal-Shick ;
Korean journal of food and cookery science , volume 28, issue 4, 2012, Pages 489~497
DOI : 10.9724/kfcs.2012.28.4.489
This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.