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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 3, Issue 2 - Dec 1987
Volume 3, Issue 1 - Jun 1987
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Study of Geangs Management of Korean Families
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 1~13
The purposes of this study are to explore the management of Geang and to evaluate attitude of housewives toward it's management. The informations of this study were obtained from 720 housewives residing in various parts of Korea by using qustionaires during July 20 to September 10, 1985. The subjects were divided into several groups according to their ages, educational levels, careers, monthly incomes, numbers of family, areas of residence and types of housing. The
-test was applied to test the indivisual data, The following observations were made in this study : Soybean pastes and soy sauce such as Doh-an jeang, Gohoojeang and Ganjeang were prepared domesically in most cases and about 80% of the subjects performed this labor annually. Only 10% of the household used commercial Geang. The most widely used commercial Geang is Ganjeang.
Physicochemical Properties of Acorn Crude Starch and Acorn Refined Starch
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 14~19
The physicochemical properties of acorn starch were investigated by comparing acorn crude starch and refined starch, Proximate composition analysis revealed that the contents of crude protein, fat and ash were higher in acorn crude starch than in refined starch. Water binding capacity and swelling power of crude starch were a little higher than refined starch. Gelatinization temperature determined by optical transmittance and by Amylograph were
, respectively. The viscosity of crude starch had the amylose content of 28.8%, and the molecular weight of amylose was 20, 425 and glucose unit per segment of amylopectin was 21.
Scientific study for the Standardization of the Preparation Methods for Kyongdan(I)
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 20~30
Kyongdan is a kind of Korean rice cake made from glutinous rice powder. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects on sensory characteristics and texture of Kyongdan in various soaking time, temperature and volume of adding water in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The degree of gelatinization in various storage time and temperature were evaluated by
-amylase digestibility. The results were summarized as follows. 1. In preparation, the significant factors were the temperature and volume of water, number of kneading, condition of powder, and the relationships between soaking time and temperature of water and between volume and temperature of water and between volume of water and number of kneading and between volume of water and salt. 2. In sensory evaluation on the various soaking time and temperature and volume of water, the most favorite tendency on the overall quality was at the addition level of hot water of 25% with glutinous rice powder made by soaking for 12 hours. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparision with Instron measurement. 3. The degree of gelatinization were decreased rapidly during two days of storage. In storage temperature, Kyongdan which was stored at
, showed the most low level of the degree of gelatinization at the same storage time.
Physicochemical Properties of Cowpea Crude and Refined Starch
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 31~36
The purpose of this study is to investigate the physicochemcal Properties of the cowpea crude and refined starch and to present the basic data for physicochemical factor which gives the properties of Mook to cowpea starch gel. Water binding capacity of crude starch was 235. In and that of refined starch was 186.0%. The pattern of change in swelling power and solubility for increasing temperature started to increase at
and increased rapidly from
, for both of crude and refined starch. The optical transmittance of 0.2% crude and refined starch suspensions were increased from
and showed rapid increasement during 68~
, and their curves showed two-stage processes. The gelatinization pattern for 6n crude and refined starch suspensions were investigated by the Brabender amylograph. The corves showed the pasting temperature of
, peak height of 11303.U. (
) and 970 B.U. (
) for crude and refined starch, respectively, and both showed high viscosities when cooling. Blue values for crude and refined starch were 0.369 and 0.376 respectively. Alkali number of crude and refined starch were 7.77 and 7.34, and reducing values were 3.60 and 2. 10, respectively. Amylose content of cowpea starch was 33.7%. Periodate oxidation of the starch fractions resulted that amylose had the average molecular weight of 23590, degree of polymerization of 146 and amylopectin had the degree of branching of 3.42, glucose unit per segment of 29.
Scientific study for the standardization of the preparation methods for SULNONGTANG.
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 37~46
SULNONGTANG is a kind of “goomkok”-korean typical soup made with beef, tone and organs, and is belived to be as a good source of portein and calcium, but there is no standard formulation for that. In order to set up the standard formulation of SULNONGTANG cooking method, I have performed a nutritional analysis of change in the components of SULNONGTANG, which contained the proximate composition, free amino acids, nucleotides, cholesterol, calium, phosphorus and iron. The conventional SULNONGTANG were cooked by conventional methods varing cooking time and ingredient. And also the current Market SULNONGTANG were cooked by the same methods for conventional SULNONGTANG and adding beef's head, hooves or knee tones. The result obtained in this study were as fallows: 1. In case of conventional SULNONGTANG, the most desirable cooking time was from 12 to 18 hours, the preparation method for group A was the best to maintain the optimal amount of nutrients and 5'-IMP. 2. In Market SULNONGTANG, nutritional contents were poorer than that of conventional SULNONGTANG. When the beef's head was added to the Market SULNONGTANG, nutritional status were more desirable than those added hooves or knee bones.
A Study on the Gelation of Starch
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 47~53
The physicochemical properties of kidney bean crude and refined starch were investigated. The results were as follows : Amylose content of refined starch was 77%. Blue values of crude and refined starch were 0.375 and 0.410, respectively. Ferricyanide numbers of crude and refined starch were 1.00 and 1.94, respectively, and alkalinumbers of crude and refined starch were 8.67 and 6.90, respectively. Amylose had molecular weight of 18067 and degree of polymerization was 112. Amylopectin had degree of branching of 3.7 per 100 glucose units and glucose units of 27 per segment of amylopectin. Water binding capacities of crude and refined starch were 202.1% and 169.4%, respectively. Both swelling powers of crude and refined starch were increased rapidly from
and their curves showed a single-stage pattern. The optical transmittance of 0.2% crude starch suspension was increased rapidly from
and that of 0.2% refined starch suspension was increased rapidly from
. Brabender hot-paste viscosities of crude and refined starch at 6% and 8% concentation (solid basis) showed the similar amylogram patterns of c type with no peak vircosity.
Studies on Physicochemical Properties of Cowpea and Rheological Properties of Cowpea Starch Gel
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 54~63
The amino acids ana fatty acids of cowpea were determined and physicochemical properties of cowpea starch and rheological properties of cowpea starch gel were investigated. The results were as following: The proteins of cowpea were particularly rich in glutamic acid (20.02%) and aspartic acid (12.21%) and contained considerable amount of leucine (8.99%), lysine (7.20%) and tryptophan (1.81%), whereas were poor in sulpho-containing amino acids. The lipids of cowpea were mainly composed of 31,43% linoleic acid, 28.34% linolenic acid, 22.9% palmitic acid and 7.63% oleic acid and the small amount of myristic, arachidonic and behenic acid was contained. The ratio of the saturated to the unsaturated in cowpea oil was 32~33/67~68. Cowpea starch gel showed lower values for hardness and brittleness than mung been starch gel, whereas a higher value for cohesiveness than mung bean starch gel, Cowpea starch gel showed lower values for
than mung bean starch gel, whereas higher values for
than mung bean starch gel. Cowpea starch gel had a lower value for elasticity than mung bean starch gel and had a higher value for viscosity than mung bean starch gel.
Changes in the Chemical Composition and Textural Properties of Korean Cabbage during Salting
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 64~70
The effects of salting on the compositional and textural changes of Korean cabbage were studied. The optimum brining conditions were established ana the dietary fiber composition, mineral contents and moisture content of raw and salted Korean cabbage were determined. The cutting test of cabbage was made by Rheometer and the brittleness and chewiness were evaluated organoleptically. The optimum condition for brining was at 20% NaCl concentration for 6 hours. In the compositional changes of Korean cabbage by salting at 20% NaCl solution for one month, the content of hot water soluble pectin (HW-P) increased from 43.6% to 55.9% and that of hexametaphosphate soluble pectin (HM-P) decreased from 35.9% to 29.5%. The contents of cellulose and hemicellulose increased, but that of lignin decreased slightly by salting, showing no significant differences in raw and salted cabbage. The content of Na increased significantly and those of Ca, Mg and K decreased by salting. And also moisture content decreased from 91% to 79%. In the textural changes of Korean cabbage by salting, the maximum cutting force and cutting work increased five times and two and half times respectively. And organoleptic test did show significant increase in chewiness and decrease in brittleness. The maximum cutting force by Rheometer was well correlated with the sensory parameters. The results taken together showed that the changes in textural properties during salting are relevant to the changes in pectic substances, moisture content and mineral contents, but relatively irrelevant to the changes in cellulose, hemi-cellulose ana lignin. And it is considered that the maximum cutting force by cutting test is good means for the expression of texture of Korean cabbage.
Study on the Taste Characteristics of the Chemical Seasoning (MSG) Mixed with the Various Contents of Nucleotides
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 71~77
This study was to investigate the synergistic taste effect between monosodium glutamate(MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1:1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows: 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities (
) were calculated from the regression equation. Also taste intensity ratios (
/taste intensity of MSG only-were calculated. 4) The taste intensity ratios (
) at three concentrations of seasonings in the same nucleotides contents showed about the same. Therefore, instead of above regression equations, only one multiple regression equation expressing
of nucleotides seasonings could be determined, as functions of nucleotides content and seasoning concentration.
Antioxidant activity of fractionated materials by Sephadex G-15 of Caramelization type browning reaction products of Glucose
Korean journal of food and cookery science , volume 3, issue 1, 1987, Pages 78~85
2M D-glucose and 2M D-glucose with 0.4M citric acid were heated at
for 12, 24, 48hours. The color intensity of these browning reaction products and the fractionated materials by Sephadex G-15 were measured as absorbance at 490nm with a spectrophotometer. The control (soybean oil) and the soybean oil substrates containing equal amounts of ethanol extracts taken from each fraction group were stored at $40.0\pm
$ in an incubator for 30 days Antioxidant activities of browning reaction products determined by peroxide value and TBA value the soybean oil. The results were as follows. 1. According to increase heating time and to add citric acid, color intensity was increased. Color intensity of Fraction II(fraction 10~18 high molecular weight) was higher than other fraction group, especially Fraction II of sample F (glucose with citric acid, heated at
for 48hours) was the highest. 2. All of the fractionated material was showed antioxidant effect but Fraction I (high molecular weight) was more oxidized than the control Fraction IV, V (fraction 28~45; low molecular weight) was showed the highest antioxidant effect.