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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 29, Issue 6 - Dec 2013
Volume 29, Issue 5 - Oct 2013
Volume 29, Issue 4 - Aug 2013
Volume 29, Issue 3 - Jun 2013
Volume 29, Issue 2 - Apr 2013
Volume 29, Issue 1 - Feb 2013
Selecting the target year
The Housewife`s Current Use and Demand for Processed Rice Food Products
Kim, Soo-Min ; Lee, Jin-Sil ; Han, Jung-A ; Kim, Young-Sik ; Paik, Jin-Kyung ; Hwang, Hye-Sun ; Yi, Na-Young ; Park, Dae-Seop ; Hong, Wan-Soo ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 95~104
DOI : 10.9724/kfcs.2013.29.2.95
This study was conducted to investigate the current use and the demand for processed rice food products by full-time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed(90.9% response rate). It was revealed that more than half of the respondents(54.0%) had used processed rice food products, regardless of their occupation. Most respondents stated that they used rice food products because of the variety of the products, digestibility and the taste. The development necessity for processed rice food products was analyzed, showing that rice cake(3.86), rice sauce(3.64), and rice cookie(3.89) had the highest score in each category. The average demand for education and promotion of rice food products was 3.89; among 7 items, menu recipe using rice flour was highly demanded(4.18) by the respondents. Approximately 43.0% of the respondents agreed that the internet is the most effective method for learning about rice flour cooking, and the respondents who have used processed rice food products(59.5%) were more likely to attend education programs compared to housewives who have not used processed rice food products (44.5%)(p<.05). Full-time housewife(59.4%) had a greater tendency to participate in the education program than working woman(44.4%)(p<.001). The findings suggested that various processed rice flour products with convenience to use and prolonged shelf-life will be needed.
A Survey on the Perceptions of Consumer Organizations to Promote Risk Communication for Food Additives
So, Yun-Ji ; Kim, Suna ; Lee, Jee-Hyeon ; Park, Eun-Young ; Kim, Hee-Jung ; Kim, Ji-Sun ; Kim, Jeong-Weon ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 105~113
DOI : 10.9724/kfcs.2013.29.2.105
Consumer organizations usually lead the opinions of the consumers. This study was performed to investigate the perceptions and information needs of consumer organizations on food additives for the promotion of risk communication. A survey was conducted for 4 weeks in March 2012 by using a self-administered questionnaire consisting of 32 questions. Total 111 responses were collected for analysis. `Safety (91.0%)` was the most important factor influencing the purchase of processed food, and both `food additives (24.3%)` and `environmental pollution (23.4%)` were considered as main risk factors. The longer the career of the members had, the higher negative perceptions on food additives (p<0.01). About 70% of the respondents who had known KFDA`s researches on evaluating safety of food additives answered that researches were not enough to make sure the safety. Although lectures and other domestic organization were the main channels for getting information, `TV` was considered as the most suitable way for it. `Poor risk communication (32.4%)` was pointed out as the serious problem of government`s food safety policy. Based on these results, consumer organizations` low level of trust on government should be overcome by continuous supply of information what they need to facilitate risk communication on food additives.
Antioxidant Activity and Quality Characteristics of Sulgidduk prepared with Prunus yedoensis Matsumura Extract
Joo, Shin-Youn ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 115~122
DOI : 10.9724/kfcs.2013.29.2.115
This study investigated the quality and antioxidative properties of a Korean steamed-rice cake, Sulgidduk added with Prunus yedoensis Matsumura extract, and vitamin C. Sulgidduk was prepared by adding Prunus yedoensis Matsumura extract at 0, 0.1, 0.2, and 0.3% of rice powder. Antioxidant activities were measured by the scavenging activities of DPPH radicals,
radicals and the reducing power. For analyzing quality characteristics, proximate composition, color, texture profile analysis, and sensory evaluations were measured. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk (p<0.001). As the content of Prunus yedoensis Matsumura extracts increased, L-values significantly decreased while the a-value and b-value significantly increased (p<0.001). For the texture profile analysis, the control group had a significantly higher value for hardness as compared to the Prunus yedoensis Matsumura extract-added groups (p<0.05). Springiness, chewiness and adhesiveness were not significantly different among the samples. In the sensory evaluation, the samples containing 0.1% and 0.2% Prunus yedoensis Matsumura extracts obtained better results in attribute. From these results, we suggest that Prunus yedoensis Matsumura is a good ingredient for increasing the consumer acceptability and the functionality of Sulgidduk.
Physiochemical Characteristics and Antioxidant Activity of Soybean Curd Added with Saltwort (Salicornia herbacea L.)
Shin, Mi Kyung ; Kim, Myung Hee ; Hong, Geum Ju ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 123~127
DOI : 10.9724/kfcs.2013.29.2.123
In this study the physiochemical characteristics and antioxidant activity of soybean curd were prepared with saltwort (Salicornia herbacea L.). The moisture and protein of the saltwort soybean curd showed no difference among the samples. Ash and lipid were found to be the highest in the soybean curd to which 20% saltwort was added. The contents of mineral(Fe, K, Mg, Zn) were highest in the soybean curd to which 20% saltwort was added, and Ca content was high in the soybean curd to which 16% and 20% saltwort was added. DPPH (1,1-dipheny1-2-picryl-hydrazyl) radical scavenging activity is a method of measuring the antioxidant power of food; this was high in the soybean curd to which 20% saltwort was added. Adding more saltwort led to higher scavenging activity. From the above results, it could be seen that the soybean curd, which is made by adding saltwort, contributed to enhancing the functionality of antioxidant activation and product quality.
Impact of Milling Method on Quality Parameters of Waxy Sorghum Flour
Ryu, Bog-Mi ; Kim, Chang-Soon ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 129~135
DOI : 10.9724/kfcs.2013.29.2.129
The objective of this research was to investigate physicochemical properties of waxy sorghum flours by different milling methods (pin mill and ultra fine mill). Four different sorghum flours were used for the experiments ; PWS (pin milled whole sorghum flour), PS (pin milled sorghum flour without bran), UFWS (ultra fine milled whole sorghum flour), UFS (ultra fine milled sorghum flour without bran). The contents of crude ash and total dietary fiber were the highest in PWS. Amylose content of pin milled sorghum flour was higher than that of ultra fine milled flour. The mean particle size of pin milled flours was six times lager than ultra fine milled flours. The L values of UFS and UFWS were higher than those of PS and PWS, whereas a and b values were higher in PWS. The water binding capacity was highest in UFWS, and solubility was higher in PS and UFS. Swelling power of flours was highest in UFS. The damaged starch content was higher in PS and UFS, which means damaged starch of sorghum flours significantly affected by polishing than milling method. The pasting properties were higher in the pin milled flours. Initial pasting temperature of pin milled flour was ranging from 70.5 to
, which are higher than ultra fine milled flour (
). The contents of total polyphenol were higher in PWS and UFWS than those of PS and UFS, there was no difference between the two milling methods. The results of this study indicate that physicochemical properties of sorghum flour were affected by milling methods as well as bran.
Quality Characteristics of Bakery Products with Whole Green Wheat Powder
Kim, Jin-Young ; Lee, Ki-Teak ; Lee, Jeung-Hee ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 137~146
DOI : 10.9724/kfcs.2013.29.2.137
Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).
Effect of Packaging on Aroma Stability of Curry Powder during Storage
Choi, Jun-Bong ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 147~152
DOI : 10.9724/kfcs.2013.29.2.147
The objective of this study was to evaluate the effects of packaging on the aroma stability of curry powder during storage. The Volatile flavor compounds from curry powders packed with laminated film or vinyl were analyzed by the solid phase microextraction and gas chromatography-mass spectrometry during in storage at
for 13 weeks. Forty-eight compounds, comprising 36 terpenes, 5 alcohols, 4 benzenes, 2 carbonyl compounds, and 1 ester, were identified from the curry powders. The main volatile compounds were cuminaldehyde, anethole, and eugenol. The Volatile compounds of curry powder packed with laminated film were maintained unchanged during in the storage, whereas those packed in vinyl were decreased during the storage. The amounts of p-cymene, cuminaldehyde, anethole, and (E)-caryophyllene from curry powder packed with laminated film were maintained during storage, while those packed with vinyl decreased gradually. The aroma stability of eugenol was unaffected by packaging. The results indicates that curry powder is best packaged in with laminated film to maintain the aroma stability during storage.
Quality Characteristics of Castella Prepared by Substituting Sugar with Stevia Leaf Powder
Choi, Soon-Nam ; Kim, Hyun-Jung ; Joo, Mi-Kyoung ; Chung, Nam-Yong ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 153~160
DOI : 10.9724/kfcs.2013.29.2.153
This study was carried out to evaluate the effects of stevia leaf powder on castella quality. Castellas were prepared by the addition of 0, 3, 6, 9 and 12% stevia leaf powder on sugar. The weight of castellas with stevia leaf powders ranged from 126.0~128.0 g and that of the control was 130.5 g. The volume of the castellas prepared by adding stevia leaf powder was 710.3~745.0 mL and that of the control was 756.3 mL. The height, specific volume of castellas decreased with the addition of stevia leaf powder. The Hunter L and a values of crumb and crust of castellas decreased, whereas b values increased with the addition of stevia leaf powder. The hardness, cohesiveness and chewiness increased with the addition of stevia leaf powder, whereas springiness decreased. The sensory quality of the 6% stevia leaf powder castella tested by flavor, taste, moistness and chewiness was better than that of the control, and overall acceptability of the castella with the addition of 6% stevia leaf powder was the best.
Development of an Educational App for Safe Dietary Life based on Elementary School Parents` Perceptions on Pesticide Residue
Chae, Hyeon-Ja ; Kim, Jeong-Weon ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 161~168
DOI : 10.9724/kfcs.2013.29.2.161
The purpose of this study was to develop an educational app that informs parents of elementary students with correct information on pesticide residue based on their awareness and information needs on pesticide residue. A survey was conducted from 918 parents living in 8 different districts of Korea. The results of the survey indicated that a majority of parents felt uncomfortable with pesticide residue and wanted to have the proper information regarding it. Based on the above results, an app named `Perfect Conquest of Pesticide Residue` consisting of 5 main menus of `Pesticide residue, Is it safe?`, `Safe management of pesticide residue`, `Perfect removal of pesticide residue on fruits and vegetables through washing`, `Shopping without anxiety`, `Playground` and their own sub-menus was developed. When the app was applied to 30 parents using smart phones, a majority of them were satisfied with the contents of detailed information and fun activities. Therefore, this app could be utilized as an effective educational tool for the parents of elementary students by allowing them to have proper awareness on pesticide residue. Furthermore, more apps could be developed on other food risk factors to promote safe dietary life.
A Study on the Importance and Satisfaction of Consumers in Selecting a Side Dish at a Coffee Shop
Kim, Ae-Young ; Lee, Su Jeong ; Ko, Seong Hee ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 169~175
DOI : 10.9724/kfcs.2013.29.2.169
The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff`s side menu knowledge, staff`s quick response, staff`s politeness and staff`s sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.
Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder
Joo, Shin-Youn ; Kim, Ok-Sun ; Jeon, Hee-Kyung ; Choi, Hae-Yeon ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 177~184
DOI : 10.9724/kfcs.2013.29.2.177
This study was conducted to investigate the effects of acorn (fruits of Quercus species) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts (0, 0.5, 1, 3 and 5% to the flour quantity) of acorn powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in acorn powder and cookies. For analyzing quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The moisture contents, a values, total phenolic acid content and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder (p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder (p<0.001). The consumer acceptability score for the 3% acorn cookie groups ranked significantly (p<0.05) higher than the other groups in overall preference, appearance, flavor, taste and color. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and the functionality of cookies.
Effects of Agarum cribrosum on the Improvements in Treating Constipation and Plasma lipid Profiles
Park, Sung-Jin ; Kim, Bom ; Kim, Min-Jeong ; Kim, Young-Eon ; Park, Sung-Hye ; Park, Tae-Gil ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 185~192
DOI : 10.9724/kfcs.2013.29.2.185
The present study was conducted to evaluate the effects of Agarum cribrosum on weight change and defecation states in rats with constipation induced by loperamide. Food intake and body weight both decreased in the 5% Agarum cribrosum and loperamide-treated group (SD5) and 10% Agarum cribrosum and loperamide-treated group (SD10), whereas fecal water contents increased by 1.6 and 2.1-fold in the SD5 and SD10 groups, respectively. The concentrations of total-cholesterol, HDL-cholesterol and triglyceride in the sera of the SD5 and SD10 groups were lower than those in the control (C) group. However, the biochemical parameters, GOT (glutamic oxaloacetic transaminase), GPT (glutamic pyruvic transaminase), and glucose levels, were not affected by the level of Agarum cribrosum. In addition, the concentrations of total-cholesterol and triglyceride in the livers of the SD5 and SD10 groups were also lower than those in the control group. The results of the present study demonstrated that Agarum cribrosum might ameliorate constipation symptoms, and lower lipid concentrations in the blood and liver.
Review on Sools, Korean Traditional Rice Liquors of Ancient Literatures Published in 1400~1600s: Focusing on Single-Brewed Rice Liquors, Danyangju
Won, Sun-Im ;
Korean journal of food and cookery science , volume 29, issue 2, 2013, Pages 193~208
DOI : 10.9724/kfcs.2013.29.2.193
The purpose of this study was to investigate the characteristics and brewing methods of Danyangju, which is one of the traditional single brewed rice liquors using Korean ancient literatures publishes from the 1400`s to 1600`s. Total 32 Danyangju products and 55 brewing methods were found by reviewing the ancient literatures. Danyangju products could be classified into four groups depending on type of grain used: 1) 13 Danyangju products with non-glutinous rice, 2) 14 products with waxy rice, 3) 4 products with mixture of waxy and nonwaxy rice, and 4) 2 products with barley. In this paper, not only ingredients, formula and utensils needed for preparation of Danyangju, but also brewing characteristics and terminology were reviewed. The findings on Danyangju in this study would be useful to improve the brewing methods and quality of Korean traditional liquors.