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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean journal of food and cookery science
Journal Basic Information
Journal DOI :
Korean Society of Food and Cookery Science
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Volume & Issues
Volume 30, Issue 6 - Dec 2014
Volume 30, Issue 5 - Oct 2014
Volume 30, Issue 4 - Aug 2014
Volume 30, Issue 3 - Jun 2014
Volume 30, Issue 2 - Apr 2014
Volume 30, Issue 1 - Feb 2014
Selecting the target year
The Quality Characteristics of Deodeok-Doenjang Pre-treated by Various Sugaring Methods during Storage
Choi, Duck-Joo ; Lee, Yun-Jung ; Kim, Youn-Kyeong ; Kim, Mun-Ho ; Choi, So-Rye ; Cha, Hwan-Soo ; Youn, Aye-Ree ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 663~669
DOI : 10.9724/kfcs.2014.30.6.663
We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at
and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at
; that is, this product is expected to have a refrigerator shelf life of 3 months.
Study of Heating Methods for Optimal Taste and Swelling of Sea-cucumber
Jung, Yeon-Hun ; Yoo, Seung-Seok ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 670~678
DOI : 10.9724/kfcs.2014.30.6.670
The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.
Quality Characteristics of Cookies Added with Ginseng Leaf
Kim, Dam ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 679~686
DOI : 10.9724/kfcs.2014.30.6.679
This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.
Study on the Salt-Related Dietary Behaviors according to the Stage of Change Model for Salt-Related Intake of Middle School Students in Gyeongsangbuk-do Area
Park, So-Young ; Lee, Kyung-A ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 687~694
DOI : 10.9724/kfcs.2014.30.6.687
The purpose of this study was to investigate the salt-related dietary behaviors according to the stage of change model in middle school students from the Gyeongsangbuk-do area. Data were collected from, a total of 253 male and 210 female middle school students through. Self-reporting questionnaire. By stage of salt-related dietary behaviors, the 'Pre-contemplation stage' was comprised of 57.3%, the 'Contemplation stage' of 12.2%, the 'Preparation stage' of 7.4% and the 'Action stage' of 23.2% of students. There were significant differences in the stage of change according to the experience with salt-related nutrition education (p<0.05), wherein differences according to gender and parent's education were not observed. In the salt-related dietary behaviors, there were significant differences according to gender (p<0.05), pocket money (p<0.01), and the stage of change (p<0.001). Males had higher salt-related dietary behavior scores than females, while students who had more pocket money also had higher scores, and the action group had lower scores than the other groups. Among the 10 items of salt-related dietary behaviors, only 4 showed above the average score (2.92/5.00), including behaviors of liking kimchi, completely consuming snacks and instant foods, and drinking the broth of soups. The salt-related dietary score of males was higher than females, while the action group's score was lower than the other stages.
Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree
Ren, Chuanshun ; Kim, Ji Myoung ; Shin, Malshick ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 695~703
DOI : 10.9724/kfcs.2014.30.6.695
Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and
values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.
A Study on the Attitude, Perception, and Preference of Jjigae HMR (Home Meal Replacement) for Americans in L.A. Area
Kim, Mi-Young ; Lee, Bo-Ra ; Lee, Young-Seung ; Lee, Young-Hun ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 704~715
DOI : 10.9724/kfcs.2014.30.6.704
This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.
Gelatinization Properties and Molecular Structure of Waxy Rice Starches Isolated from Korean Japonica and Indica Cultivars
Oh, Song Min ; No, Jun Hee ; Shin, Malshick ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 716~725
DOI : 10.9724/kfcs.2014.30.6.716
Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean traditional rice cakes and cookies. Sinseonchal starch was the highest in crude protein, amylopectin, damaged starch contents, and water binding capacity among the cultivars tested. The initial pasting temperature (
), peak (360.54 RVU), breakdown (162.21 RVU) and setback (30.83 RVU) viscosities of Sinseonchal had the highest values (p<0.05). Onset and peak temperatures by differential scanning calorimeter were also the highest in Sinseonchal. The molecular weight of Sinseonchal amylopectin was 5.46 107higher than those of the other cultivars, but its peak height and area were the lowest among them. The amylopectin peak by HPSEC showed a shoulder in the lower molecular weight portion and its relative area decreased in the following order; Sinseonchal > Dongjinchal > Hangangchal 1. On the branch chain length distribution of amylopectin, the proportion of DP13-24 and DP25-36 showed reverse trends, with higher japonica type amylopectin in DP13-24.
Quality Characteristics of Muffin with Added Corni fructus Powder
Jeong, Ji-Suk ; Kim, Yong-Joo ; Choi, Bo-Rum ; Lee, Jeong-Ae ; Go, Geun-Bae ; Son, Byeong-Gil ; Gang, Suk-Won ; An, Sang-Hee ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 726~734
DOI : 10.9724/kfcs.2014.30.6.726
The purpose of this study was to examine the qualities of muffins made with 0, 2, 4, 6, and 8% Corni fructus powder. The height of the muffins did not significantly differ between the sample groups; however, the weight of the control group was higher than that of the test samples containing Corni fructus powder. The volume and specific loaf volume of muffins decreased with the addition of Corni fructus powder. The baking loss of the samples containing Corni fructus powder was also higher than that of the control group. The moisture content of the control group was 19.88%, whereas that of the test samples ranged from 16.72~21.01%. The pH of batters and muffins of the test samples were lower than those of the control group. For DPPH radical scavenging activity, the control group measured 11.46%, whereas the test samples ranged from 22.63~53.33%. The L and b values of the crust and crumbs decreased, but the a value was increased significantly by the addition of Corni fructus powder. Examination of the textural properties revealed the hardness, gumminess and brittleness of muffins containing Corni fructus powder were significantly higher than those of the control group. In term of overall preference, the sensory evaluation scores of groups containing 2% and 4% of Corni fructus powder did not show significant differences compared to the control group. Based on the above results, using Corni fructus powder at less than 4% would be appropriate for making muffins.
Dietary Behaviors on Yaksun Foods by Dietary Life Style Type in Women
Bog, Hye-Ja ; Jeon, Hae-Kyung ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 735~745
DOI : 10.9724/kfcs.2014.30.6.735
This study examined dietary behaviors such as use motive, selection attribute, satisfaction, and purchasing intention in Yaksun foods according to women's dietary life style type. To achieve this research objective, it targeted women in more than the 20s who dwell in Seoul and Busan area. As a result, the following facts were clarified. First, the highest recognition was shown in rationality-seeking type as for diversion and in taste-seeking type as for sociality among the motives for using Yaksun foods. Second, the highest recognition was shown in taste-seeking type as for food quality & taste and physical service and in rationality-seeking type as for convenience among the selection attributes of Yaksun foods. Third, the satisfaction and the purchasing intention of Yaksun foods were the highest in health-seeking type. Seeing the above findings, the differentiation will be pursued from other food-service markets by making sensual taste and flavor as the food materials of Yaksun foods targeting consumers who pursue taste. Also, to increase satisfaction and purchasing intention of Yaksun foods, there is a need to positively publicize that Yaksun foods have efficacy on maintaining health and preventing disease.
Quality Characteristics and Physiological Activities of Takju with Whole Chestnut
Son, Jong-Youn ; Jung, Il-Jin ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 746~756
DOI : 10.9724/kfcs.2014.30.6.746
This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.
A Comparison of Antioxidant Effects among Non-fermented and Fermented Columbian Coffee, and Luwak Coffee Beans
Kim, Song-Suk ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 757~766
DOI : 10.9724/kfcs.2014.30.6.757
The purpose of this study was to investigate the antioxidant effects of non-fermented (CAC) and Monascus pilosus-fermented Columbia arabica coffee (FCAC), as well as Luwak coffee (LC) beans. The results indicated that total polyphenols content (mg/g of dry basis) was highest in CAC (70.69), followed by LC (62.07), and FCAC (41.38). However, the ratio of total flavonoids/polyphenols in FCAC was the highest. In terms of electron donating ability (%, coffee mg/mL), CAC was significantly higher than LC and FCAC. Regardless of fermentation, ferric reducing antioxidant powers were similar in CAC and FCAC and lowest in LC. LC also had the highest inhibitory activity against xanthine oxidase (XO). However FAAC had the highest inhibitory activity against aldehyde oxidase (AO), with nearly three times the levels found in CAC and LC. According to the above results, FCAC had a higher ratio of flavonoids/polyphenols and iron chelating activity than CAC. FCAC also had the highest AO inhibitory activity among the three experimental coffee beans. The results suggest that further studies are required to evaluate the bioactive components of various coffee beans so as to determine the potential benefits that coffee may have on preventing oxidative stress-related conditions.
In Vitro Antioxidative Activity and Polyphenol and Tocopherol Contents of Bugak with Lotus Root, Dried Laver, or Perilla Leaf
Jung, Leejin ; Song, Yeongok ; Chung, Lana ; Choe, Eunok ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 767~773
DOI : 10.9724/kfcs.2014.30.6.767
In vitro antioxidative activities and antioxidants of the lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were evaluated. The bugak was prepared with fermented glutinous rice batter and unroasted sesame oil for use in the pan-frying. The perilla leaf bugak showed the highest radical scavenging activity and reducing power, with the lowest in the lotus root bugak. The antioxidative activity of the blanched lotus root was lower than the dried laver or the perilla leaf. Polyphenol content was higher in the perilla leaf bugak than the lotus root or the dried laver bugak, and tocopherols were mainly derived from frying oil. The antioxidative activity of bugak was correlated well with polyphenol contents, but there was no correlation between tocopherol contents and the antioxidative activity.
Management of Critical Control Points to Improve Microbiological Quality of Potentially Hazardous Foods Prepared by Restaurant Operations
Chun, Hae-Yeon ; Choi, Jung-Hwa ; Kwak, Tong-Kyung ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 774~784
DOI : 10.9724/kfcs.2014.30.6.774
The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of
and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were
, respectively. Upon washing, the standard plate counts were
, respectively, but upon washing after chlorination, those were
, respectively. The standard plate counts of baby greens, radicchio and leek were
, respectively. After 5 minutes of chlorination, the standard plate counts were
, respectively. After 10 minutes of chlorination treatment, the standard plate counts were
, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.
Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong (Liriope platyphylla)
Lee, Kyong-Ae ; Park, Jin-Sook ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 785~791
DOI : 10.9724/kfcs.2014.30.6.785
The antioxidative activities of beverages with water or ethanol extracts from Maegmundong (Liriope platyphylla) were investigated with free amino acid and mineral analysis, as well as saponin, total phenolics and flavonoid determination. Antioxidative activity was evaluated by electron donating ability and ABTS radical scavenging activity. There was only a small difference between water extract beverages and ethanol-extract beverages with respect to their electron donating ability and ABTS radical scavenging activity, although the total saponin, total phenolics and flavonoid were found to be greater in the ethanol extract beverages than in the water extract beverages. Three major free amino acids of the Magemundong beverages with water- or ethanol extract were asparagine (58.30, 60.68 mg%), methionine (15.10, 13.95 mg%, respectively) and proline (12.31, 14.00 mg%, respectively). The most abundant mineral in the Maegmundong beverage with water and ethanol extract was potassium (238.68, 244.32 mg%, respectively).
Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology
Park, Hee-Jeon ; Jeong, So-Hee ; Yoon, Hae-Hoon ; Jung, Ji-Hye ; Song, Ji-Young ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 792~799
DOI : 10.9724/kfcs.2014.30.6.792
This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different (
), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.
Quality Characteristics of Yackwa with Red Ginseng Marc Powder
Zang, Ok-Hee ; Park, Jihyun ; Kim, Sun-Hee ; Lee, Sun-Yung ; Moon, BoKyung ;
Korean journal of food and cookery science , volume 30, issue 6, 2014, Pages 800~805
DOI : 10.9724/kfcs.2014.30.6.800
The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The
value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the
-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.