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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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
Importance and Performance Analysis of Customers' Selection Attributes for Social Enterprises Type Cafe
An, Hea-Young ; Paik, Jin-Kyoung ; Hong, Wan-Soo ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 637~645
DOI : 10.9724/kfcs.2013.29.6.637
The purpose of this study was to investigate the consumers' selection attributes of social enterprises type cafe by IPA(Importance-Performance Analysis). Data were collected through a self-administered questionnaire by 309 random consumers in several social enterprises type cafes in Seoul and Gyonggi area. The data was analyzed using SPSS windows(ver. 17.0) for descriptive analysis, t-test, one-way ANOVA and factor analysis. The importance of cafe's selection attributes were divided into five factors including 'promotion and menu', 'service quality and atmosphere', 'location', 'taste', and 'brand name'. The mean scores of importance and performance for cafe selection attributes were 4.01 and 3.68 out of 5, showing a significant difference between importance and performance. According to the IPA results of 17 selection attributes for social enterprises type cafe, the selection attributes with relatively low performance but high importance(II quadrant) was 'easy accessibility'. The factor to be improved through the IPA was accessibility factor, showing that the consumers had a low satisfaction compared to the significance of cafe's location.
Production of White Zein Using Aqueous Ethanol
Kim, Kang Sung ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 647~652
DOI : 10.9724/kfcs.2013.29.6.647
Solubility profiles of zein and carotenoid in aqueous ethanol were studied. Zein showed minimum turbidity at the aqueous ethanol concentration of 87-92%, indicating least aggregations between protein molecules. Solubilities of zein and carotenoid increased linearly with the content of yellow zein up to 20% in the aqueous ethanol range of 60-95% tested. At room temperature of
, zein showed maximum solubility in broad ethanol concentration ranges of 60-95%, while that for carotenoid was somewhat narrower with ethanol concentration range of 85-95%. However, at incubation temperature of
, solubilities of both carotenoid and zein were lowered, with dramatic reduction being exhibited at aqueous ethanol concentration of 60% for both compounds, while substantial reduction in solubility was shown at 95% ethanol by zein only. Zein was practically insoluble in absolute ethanol, regardless of temperature range tested, while carotenoid remained largely soluble, though there was pronounced decrease in solubility at the subfreezing temperature.
Physiochemical and Physical characteristics of juak with acaiberry(Euterpe oleracea Mart.)
Hwang, Su Young ; Park, Geum Soon ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 653~660
DOI : 10.9724/kfcs.2013.29.6.653
Acaiberry(Euterpe oleracea Mart.) was partially substituted from the formula for juak and the subsequent effects on the physiochemical and physical characteristics. And this study was carried out to standardize the recipe of acaiberry-juak. Acaiberry powder was added in 0(control), 1, 3 and 5% substitution ratios by weight per glutinous rice flour. Also, acaiberry puree was added in 3, 6 and 9% substitution ratios by weight water. The moisture contents showed juak with addition of acaiberry contents were lower then control. The diameter of the juak decreased with increasing levels of the added acaiberry powder and puree, whereas the height increased with increasing amount of the powder and puree. The Hunter colorimeteric L-values of the dough and acaiberry-juak decreased as the amount of acaiberry powder and puree increased. Hunter a and b-values both increased with increasing levels of the acaiberry powder and puree. Textural characteristics there were increase in hardness, springiness, chewiness as the amount of acaiberry powder and puree increased(p<.001). Cohesiveness were not significantly different as the level of acaiberry powder and puree increased(p<.001). The anti-oxidant capacity results, anthocyanin, DPPH radical scavenging activity, SOD-like activity, Nitrate-scavenging ability tended to increased by according to the addition acaiberry powder and puree(p<.001). As measured DSC, the onset temperature and enthalpy were accordingly increased during storage period as the acaiberry contents were higher then control. According to sensory evaluation results, the after swallowing, appearance, flavor, taste and texture of juak was acaiberry powder 1% and acaiberry puree 6% proper score is recorded. Overall acceptability of acaiberry juak powder 1%, puree 6% percent of the additives are also the highest mark in the sensory characteristics. Also aciberry powder addition of more than demonstrate a good reputation in the development juak will suggest more appropriate form of puree.
Optimization of the Addition of Garlic in Cheonggukjang using Response Surface Methodology
Hwang, Cho-Rong ; Sim, Hye-Jin ; Kim, Gyeong-Min ; Cho, Kye-Man ; Kim, Jeong-Hwan ; Shin, Jung-Hye ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 661~669
DOI : 10.9724/kfcs.2013.29.6.661
This study was performed to determine the optimal composition of Cheonggukjang added with garlic. The experiment utilized a central composite design (CCD). The evaluation was carried out by means of response surface methodology (RSM), which included 18 experimental points with three independent variables : the content of the garlic (1.3~9.7%,
), the steaming time of garlic (0~15.1 min,
), and the fermentation time of Cheonggukjang (48.2~71.8 h,
). The viscous substance (
), acidity (
), amino-type nitrogen (
-GTP activity (
) and ABTS radical scavenging activity (
). were assessed in four replicates with five dependent variables. The maximum content of the viscous substance was 13.02% at 6.53% (
), 6.81 min (
) and 55.18 h (
). The acidity was increased when the fermentation time was longer, and the minimum acidity point was 0.50% at 7.75% (
), 3.42 min (
) and 58.60 h (
), respectively. The content of the amino-type nitrogen at the experimental range studied was was 80.58~158.82 mg%, and the stationary point was at saddle point. Using ridge analysis, the maximum point was 156.97 mg% at 6.21% (
), 14.85 min (
) and 58.04 h(
). The optimum conditions of
-GTP activity was 5.73% (
), 6.99 min (
) and 57.96 h(
), respectively, at the maximum point was 353.66 mU/mL. The maximum point of ABTS radical scavenging activity was 76.43% at 3.78% (
), 14.28 min (
) and 57.99 h(
) at the saddle point, when the garlic steaming time was longer.
Changes in the Levels of γ-Aminobutyric Acid and Free Amino Acids during Kimchi Fermentation
Lee, Hye-Hyun ; Kim, Gun-Hee ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 671~677
DOI : 10.9724/kfcs.2013.29.6.671
The objective of this study was to examine the levels of free amino acids and identify the correlation between
-aminobutyric acid (GABA)and L-glutamic acid contents in Kimchi during fermentation. During 2 weeks of fermentation, the acidity of Kinchi increased, i.e., the pH level decreased from 5.24 to 4.40. The content of amino acids determined using HPLC differed significantly (p < 0.05) during 7 weeks of fermentation. Over the 7 weeks of fermentation, the content of most free amino acids increased in the order L-valine > L-glutamic acid > L-glycine, except L-methionine decreased. Initially, the GABA content was found to be
fresh weight (fw), and it increased to
fw after 7 weeks. This rapid increase in the GABA content in the initial stage is considered to be due to L-glutamic acid. However, during the period of 0~7 weeks, no correlations were found between the L-glutamic acid and GABA contents.
Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract
Jung, Bok-Mi ; Shin, Tai-Sun ; Kim, Hyung-Rak ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 679~690
DOI : 10.9724/kfcs.2013.29.6.679
This study was conducted to investigate the properties of rice makgeolli stored with different quantities of Cheonnyuncho fermentative extract (1%, 3%, 5%). Plain rice makgeolli(control)and cheonnyuncho-containing rice makgeolli(cheonnyuncho makgeolli) were stored and ripened for 0, 5, 10, 15 and 20 days at
. The mineral contents of cheonnyuncho Makgeolli was higher than that of rice makgeolli. At the end of storage periods, the pH value of 1% cheonnyuncho makgeolli was higher than that of rice makgeolli. Of the major organic acids found in cheonnyuncho makgeolli (succinic, lactic, acetic, phosphoric, and malic), succinic acid had the highest concentration. Similarly, of all the free sugars, glucose was the most prominent. Before storage, hunter color L and b values were the highest in control followed by 1%, 3% and 5% cheonnyuncho makgeolli. At the end of storage period, color a value decreased in 1% cheonnyuncho makgeolli, whereas it increased in 3% and 5% cheonnyuncho makgeolli. The antioxidative effect of makgeolli was seen in 3% cheonnyuncho makgeolli. Total viable counts were the lowest in 3% cheonnyuncho makgeolli at the end of storage periods. A sensory evaluation test showed that the taste of cheonnyuncho-containing makgeolli was significantly better than that of control. From these results, we conclude that addition of cheonnyuncho fermentative extract at a concentration of 1-3% is suitable for the manufacturing of makgeolli products.
Physicochemical Characteristics of Pumpkin(Cucurbita moschata Duch.) Powder with Different Treatment Conditions
Shin, Dong-Sun ; Yoo, Yeon-Mi ; Park, Bo-Ram ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 691~697
DOI : 10.9724/kfcs.2013.29.6.691
This study determines the processing suitability of pumpkin powder by assessing, the physicochemical properties of pumpkin powder subjected to different treatments: steaming, freezing and roasting. Pumpkin powder containing 13.61-16.05% moisture, 39.40-9.53% protein, 1.35-1.43% lipid, 0.26-0.50% ash, 5.01-5.65% yield, and 9.40-10.50 mg% sugar was used. In terms of color values, the L-value of control, a-value of the steamed sample, and b-value of the roasted sample waere the highest. The steamed sampled had the highest DPPH radical-scavenging activity. Reduction in sugar concentration varied significantly by treatments conditions (p < 0.05). Carotenoid concentration was the highest in control (19.75 mg%), followed by steamed sample (17.91 mg%), frozen sample (15.17 mg%), and the roasted sample (14.04 mg%). On the basis of these results, steamed pumpkin powder was identified as the most suited for instant processing.
Effects of Cheonggukjang Powder Made with Black Foods on Liver Function and Lipid Composition in Streptozotocin-induced Diabetic Rats
Park, Hyeon-Sook ; Yang, Kyung-Mi ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 699~707
DOI : 10.9724/kfcs.2013.29.6.699
This study was conducted to examine the effects of Cheonggukjang powder made using black foods on liver function and lipid composition in streptozotocin(STZ)-induced diabetic rats. The experimental animals were divided into 5 groups and fed the following for 7 weeks; normal diet(control), STZ+normal diet(Diabetic), STZ+50% soybean Cheonggukjang supplementation(DSC), STZ+44.5% yakkong Cheonggukjang supplementation(DYC), and STZ+supplementation with 50% yakkong black food(black rice, black sesame seeds, and sea tangle) Cheonggukjang(DYCB). The results showed that the body weight gain and food efficiency ratio of the STZ-induced diabetic groups were significantly lower than those of the control group. In the Diabetic group, glutamic oxaloacetic transaminase(GOT) and glutamic pyruvic transaminase(GPT) activities and total bilirubin content in serum were significantly greater than those in the control group. However, supplementation with Cheonggukjang reduced these values. In the Diabetic group, the triglyceride, total cholesterol, and low-density lipoprotein(LDL)-cholesterol contents in the serum and liver tissue, as well as the atherogenic index(AI) and cardiac risk factors(CRF) were significantly higher than the corresponding values in the control group, although the high-density lipoprotein(HDL)-cholesterol and phospholipid contents were significantly lower than those in the control group. However, supplementation with Cheonggukjang normalized the changed lipid composition in the STZ-induced diabetic rats. Further, yakkong Cheonggukjang and black food contaning yakkong Cheonggukjang normalized AI and CRF.
The effects of employees' person-environment fit on employees' stress in the family restaurant
Jung, Hyo Sun ; Yoon, Hye Hyun ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 709~715
DOI : 10.9724/kfcs.2013.29.6.709
The purposes of this study were to consider the influence of person-environment fit in the family restaurants on employees' stress. Based on total 274 samples obtained from empirical research from March 20 to April 10, 2013, self-administrated questionnaires were completed by patrons in metropolitan area and data were analysed by frequency, exploratory factor analysis, reliability analysis, correlation analysis, t-test, one-way ANOVA, and multi-regression analysis. Results of study were as follows: From the exploratory factor analysis of the variables, 4 factors, i.e. person-organization fit(3 variables), person-job fit(3 variables), person-supervisor fit(3 variables), and employees' stress(5 variables) were extracted. The results showed that employees' person-organization fit was significant differences according to gender(male
; p<0.05). In terms of employees' person-supervisor fit was significant differences according to age(20'
; p<0.05). Also, the person-job fit(
=-0.472; p<0.001), and person-supervisor fit(
=-0.285; p<0.001) among the person-environment fit had a significant negative effect on employees' stress. Limitations and future research directions are also discussed.
Investigation of Physicochemical Properties of Safflower Sprouts Grown Different Wavelengths of Visible Light and Treated with Different Drying Processes
Choi, Mi-Kyeong ; Chang, Moon-Sik ; Eom, Seok-Hyun ; Jung, Uk-Sun ; Kang, Myung-Hwa ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 717~724
DOI : 10.9724/kfcs.2013.29.6.717
Physicochemical properties of safflower sprouts grown in there different lights red, blue, and white; control exposed to limited light and subjested to different drying processes were investigated. Moisture contents of safflower sprouts grown different lights and treated with hot dry air were as follows: 9.38%(white light), 5.70%(blue light), 12.21%(red light), and 7.84%(control; no light). The moisture contents of freeze-dried safflower sprouts were as follow as: 9.95%(white light), 11.30%(blue light), 11.25%(red light), and 10.45%(control). Crude ash contents of the hot air-dried sprouts were as follows: 4.82%(white light), 12.22%(blue light), 4.33%(red light), and 6.30%(control). The crude ash contents of freeze-dried safflower sprouts were as follow as: 4.75%(white light), 4.44%(blue light), 4.00%(red light), and 3.65% (control). Crude protein contents of hot air-dried safflower sprouts were as follows: 16.52%(white light) 15.40%(blue light), 14.55%(red light), and 15.46%(control). The crude ash contents of freeze-dried safflower sprouts were as follows: 25.19%(white light), 15.72%(blue light), 25.53%(red light), and 20.13%(control). Chlorophyll contents of hot air-dried and freeze-dried safflower sprouts were higher than those of only freeze-dried sprouts. b-values of freeze-dried sprouts were lower than those of sprouts dried by other dried methods. The contents of minerals Ca, Mg, Na, P and K in all the sprout samples remains unchanged regardless of the drying methods.
Characteristics of Strawberry Jam Containing Strawberry Puree
Kim, Jin-Sook ; Kang, Eun-Jung ; Chang, Young-Eun ; Lee, Ji-Hyun ; Kim, Gi-Chang ; Kim, Kyung-Mi ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 725~731
DOI : 10.9724/kfcs.2013.29.6.725
This study investigates the quality of strawberry jam containing different quantities of strawberry. Strawberry jam was prepared by the addition of 70-30%(w/w) strawberry puree, Sweetness, pH, total acidity, color, anthocyanin and pectin content, texture, free sugar, and organic acid content of the samples were measured. Decrease in the quantity of the strawberry puree led to a decrease in the following: total acidity(significance value p<0.05), anthocyanin, pectin, total free sugar, frutose, glucose, sucrose, and, organic acid content, namely oxalic acid, citric acid, malic acid, succinic acid, and formic acid. A texture profile analysis showed reduction in the hardness, gumminess, and chewiness of the jam. At the same time, decrease in the puree quantity also led to an increase in the sweetness, pH, L-value, a-value and b-value(significance value p<0.05) of the jam. These results promote, the consumption of fruit that are high in fruit, low in sugar, and do not contain any chemical additives.
Quality Characteristics of Mayonnaise Added with Yuza Juice
Kim, Kyung Mi ; Lee, Hyeon Ji ; Kim, Jin Sook ; Kim, Gi Chang ; Jang, Young Eun ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 733~739
DOI : 10.9724/kfcs.2013.29.6.733
This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a,
values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.
Quality Characteristics of Seasoning with Different Particle Size of Hericium erinaceus Powder
Lee, Sun Ju ; Park, Ji hyun ; Lee, Chan ; Moon, Bo Kyung ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 741~747
DOI : 10.9724/kfcs.2013.29.6.741
This study was carried out to investigate the quality characteristics of roll mill, jet mill Hericium erinaceus (HE) powders and seasonings using them (RPS and JPS). Water binding capacity of the jet mill HE powder(JP) was higher than that of roll mill HE powder(RP). The reduction of particle size resulted in the increases of specific surface area and JP showed smaller particle size than RP.
of JP was significantly higher than that of RP. In sensory evaluation, the color and the flavor of seasoning showed on significant difference. Control and JPS got significantly high scores in 'Overall Acceptability' than RPS. Based on the results in this study, JPS is considered to have potential to be developed commercially as seasoning.
The characteristics of Quality and Anti-oxidation of Brown Rice Jeung-pyun Dough Containing Different Amounts of Acorn Flour
Jeong, Sang-Yeol ; Lee, Sook-Young ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 749~760
DOI : 10.9724/kfcs.2013.29.6.749
The purpose of this study was to examine the characteristics of quality and anti-oxidation of brown rice Jeung-pyun dough containing different amounts of acorn flour. The acorn flour added brown rice Jeung-pyun's specific volume increased at the second week of storage to 1.33~1.55mL/g, while the fourth week decreased to 1.57~1.64 mL/g. The pH of Jeung-pyun (5.19~5.36), in general, was higher than dough (5.14~5.22). The gelatinization was decreased to 1.69~2.24 range as storage period increased. Especially, the 9% acorn flour added group's gelatinization was delayed than other groups. The mechanical texture of hardness as the amount of acorn flour increased, while adhesiveness, cohesiveness and springiness reduced. The sensory evaluation results show that 9% acorn flour added group had generally high marks in appropriateness.
Changes in quality characteristics of raw ginseng(Panax ginseng C.A. Meyer) pudding during storage
Kim, Young-Kyoung ; Kwon, Ki-Hyun ; Kim, Byeong-Sam ; Kim, Jong-Hoon ; Cha, Hwan-Soo ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 761~768
DOI : 10.9724/kfcs.2013.29.6.761
Healthy ginseng pudding was made with different doses of two gelling agents and stored at
for eight weeks. And then quality characteristics and palatability were measured. Sweetness and pH level increased in newly made ginseng puddings but decreased during storage. Acid taste decreased but increased during storage in A (pectin 0.2%+agar 0.6%). But it increased but subsequently decreased in B (agar 0.8%). Acidity in C (agar 1%) remained unchanged until six weeks but slightly increased at 8 weeks of storage. Texture increased in all specimens but subsequently decreased. Chromaticity value of L decreased in all specimens before increasing while the values of a and b increased and subsequently decreased. In texture examination, hardness and adhesion were higher in C (agar 1%) and lower in A (pectin 0.2%+agar 0.6%). There were no differences in elasticity among three specimens. Cohesion was higher in C (agar 1%) while it showed a similar level in A (pectin 0.2%+agar 0.6%) and B(agar 0.8%). Stickiness and chewiness were higher in C(agar 1%) but lower in A(Pectin 0.2%+agar 0.6%), compared with C(agar 1%) specimen. In sensory test, overall palatability was higher in A (Pectin 0.2%+agar 0.6%). In conclusion, ginseng pudding with 0.6% agar and 0.2% pectin exhibited better quality. And ginseng pudding has potential to be developed as healthy dessert considering ample physiological and functional properties.
Antioxidant Activities and Quality Characteristics of Bread Added with Dried Mulberry Pomace
Kim, Hyun Jeong ; Shin, Suk Kyung ; Kim, Mee Ree ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 769~776
DOI : 10.9724/kfcs.2013.29.6.769
The purpose of this study was to develop functional bread added with dried mulberry pomace. The effect of dried mulberry pomace (0, 1, 3 or 5%) on the quality characteristics of breads was evaluated. The weight, volume and height were higher in bread added with dried mulberry pomace, compared with control bread. As the concentration of the dried mulberry pomace increased, decreased in pH and increased in acidity. The sugar concentration(
) and reducing sugar(%) increased with the amount of dried mulberry pomace. The hunter color system L(lightness) and b(yellowness) value of the crumb of breads with increasing dried mulberry pomace were decreased, but the a(redness) value was increased. Contents of total phenol increased with addition amount of dried mulberry pomace. The antioxidant activities such as DPPH and hydroxy radical scavanging activity of the dried mulberry pomace increased with increase of dried mulberry pomace amount. The sensory results showed that scores of over-all preference of the breads added with dried mulberry pomace were higher than that of control.
Quality Characteristics of Makgeolli added with Red Bean
Ying, Chen ; Hwang, Jinah ; Chang, Yun Hee ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 777~784
DOI : 10.9724/kfcs.2013.29.6.777
With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p<0.05). Makgeolli added with 10% red bean showed the highest antioxidation activity, and was not significantly different with Makgeolli without red bean in flavor, sweetness, sourness, bitterness and overall acceptance in sensory evaluation. Therefore, Makgeolli added with 10% red bean was considered to be the most suitable for the manufacturing.
Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties
Wi, Eunui ; Park, Jjhye ; Shin, Malshick ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 785~794
DOI : 10.9724/kfcs.2013.29.6.785
To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at
showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.
Analysis on Housewives' Usage, Perception and Willingness to Use Beef Traceability for Settlement of Beef Traceability
Kim, Hyochung ; Kim, Meera ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 795~803
DOI : 10.9724/kfcs.2013.29.6.795
This study examined the usage, perception and willingness to use beef traceability. The data were collected from 255 housewives in Busan and Gyeongnam region through a self-administered questionnaire. Frequency, Cronbach's
, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. Only twelve percent of the respondents experienced to use beef traceability. Most respondents checked it by kiosk or bar code reader in a store. On the other hand, eighty-eight percent did not use beef traceability. The reasons for not usage of it were "Do not know beef traceability very well", "Do not know how to use beef traceability", and "Information from packing or counters is reliable" in order. In the level of perception of beef traceability, safety assurance was highest, followed by information quality, usefulness, and information accessibility. The percentage of correct answers of knowledge about beef traceability was not high. The multiple regression analysis showed that employment status, knowledge about beef traceability, information quality, information accessibility, and usefulness were significant factors to affect the willingness using beef traceability.
Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fried cuisine) made by Korean traditional recipe
Jung, Leejin ; Song, Yeongok ; Chung, Lana ; Choe, Eunok ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 805~814
DOI : 10.9724/kfcs.2013.29.6.805
Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.
Studies on Nutritionist's Perception and Usage of Rice Products among Foodservice Meals in Elementary School Foodservice in Gwangju and Jeonnam Area
Kim, Eun-Sung ; Kim, Ji-Myoung ; Shin, Malshick ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 815~823
DOI : 10.9724/kfcs.2013.29.6.815
To provide rice products in substituted for wheat flour and wheat products in elementary school foodservice, the survey for nutritionist in elementary school was accomplished from November 3rd to 8th, 2012 in Gwangju and Jeonnam area, and obtained 83 and 95 copies from Gwangju and Jeonnam, respectively. Most nutritionists were graduated from universities and had careers longer than 15 years. The nutritionists (56.7%) had worked at the schools where food allergy students were enrolled. The consumption of wheat flours per one student per month was 677.8 g in Gwangju and 707.4 g in Jeonnam. Udon and Jajangmyeon were more popular wheat products. Nutritionist agreed positively that rice products instead of wheat products were possible to use for meal menu (73.5% in Gwangju and 61.1% in Jeonnam). The frequent use of rice products was tteokbokkitteok, because of students' preference. The rice bread and tteokguktteok were preferred significantly higher in Jeonnam than in Gwangju. The advantages of rice products which perceived by nutritionists were benefits for health, digestive easily, and high nutritious, but their disadvantages were hard-to-find and expensive. The nutritional values of rice and recipes for cooking rice products were required as educational program for increasing consumption of rice products. Demonstration for rice cooking methods was selected most popular program. The application of rice products for school foodservice was preferred to Jeonnam compared to Gwangju (p<0.001). As a consequence, the nutritionists working in elementary school in Gwangju and Jeonnam area have positive thought about using rice products in school foodservice, if educational program of school foodservice menu using rice products should be demonstrated them.
Effects of Replacing Sugar with Xylitol and Sorbitol on the Textural Properties and Sonsory Characteristics of injeolmi
Choi, Yun-Sang ; Kim, Hyun-Wook ; Hwang, Ko-Eun ; Kim, Cheon-Jei ; Lee, Hong-Mie ; Kim, Ok-Kyung ; Choi, Kyung-Suk ; Chung, Hai-Jung ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 825~831
DOI : 10.9724/kfcs.2013.29.6.825
The study examined the physico-chemical properties and sensory characteristics of injeolmi when sugar was substituted to sugar alcohol such as sorbitol and xylitol. The moisture content, crude protein content, crude fat content, crude ash content, energy value, redness, water activity, hardness, cohesiveness, gumminess, and chewiness were not significantly different between the control with sugar and treatments with the sugar alcohol group (p>0.05). The lowest sugar content of injeolmi was observed in the treatment with sorbitol (T1). The adhesiveness of control was higher than that in treatment with sugar alcohol (p<0.05), but control had the lowest springiness (p<0.05). Although the sensory characteristics on color, flavor, tenderness did not show any statistical significance, the sweetness and the overall acceptability were the best in control and T5 group, which replaced sugar to 100% xylitol (p<0.05). The results of this study show that substitution by xylitol improved quality characteristics in injeolmi.
Characterization of pulverized normal and waxy rice starches
Han, Jung-Ah ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 833~839
DOI : 10.9724/kfcs.2013.29.6.833
Separated normal and waxy rice starches were pulverized, and the physicochemical and digestive properties of the starches were determined. The size of both starch granules significantly decreased (less than
) after pulverization. For pasting properties, significant decreases of peak and setback viscosity were observed in both of pulverized starches than in native ones. The lower pasting temperature as well as increased solubility and water binding capacity of pulverized starches imply molecular degradation of starch by pulverization. For thermal properties, onset temperature and melting enthalpy significantly decreased after pulverization, especially in normal rice starch, however there was no difference in amylose-lipid complex before andafter pulverization. The slowly digestible and resistant starch portion of normal rice starch increased after pulverization, however, in waxy rice starch, the rapidly digestible portion increased.
Quality Evaluation of Soybean soup by Adding Gwackhyang in Foodservice Operations
Ko, Seong Hee ; Lee, Kyung Yeoun ;
Korean journal of food and cookery science , volume 29, issue 6, 2013, Pages 841~846
DOI : 10.9724/kfcs.2013.29.6.841
Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.