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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 31, Issue 6 - Dec 2015
Volume 31, Issue 5 - Oct 2015
Volume 31, Issue 4 - Aug 2015
Volume 31, Issue 3 - Jun 2015
Volume 31, Issue 2 - Apr 2015
Volume 31, Issue 1 - Feb 2015
Selecting the target year
Changes in Quality of Fried Rice with Red Snow Crab Meat Depending on the Storage Period and Temperature
Jung, Ji Hee ; Lim, Ji Hoon ; Jeong, Min Jeong ; Jeong, In Hack ; Kim, Byoung Mok ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 387~394
DOI : 10.9724/kfcs.2015.31.4.387
The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and
for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at
. The VBN and TBA values of fried rice stored at 4 and
were significantly higher than those of fried rice stored at
during the same storage period. The viable cell count of the fried rice stored at
changed little during the storage period. During storage at
, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was
. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.
The Quality Characteristics of Beef Sausage with the Addition of Gynura procumbens
Park, Young Il ; Jeong, Hee Sun ; Joo, Nami ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 395~404
DOI : 10.9724/kfcs.2015.31.4.395
The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.
Development of Fine Bamboo Leaf Powder and Its Color Stability
Kim, Ji Myoung ; No, Junhee ; Shin, Malshick ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 405~412
DOI : 10.9724/kfcs.2015.31.4.405
To develop a color stable and fine bamboo leaf powder (BLP) as a functional green biomaterial, bamboo leaf (BL) purchased from Sasa borealis and cultivated in Damyang, Jeonnam was treated with different conditions and BLP was evaluated. The four treatments comprised of boiling in water, in zinc chloride, sodium bicarbonate, and vinegar solutions, BLP4 was treated with 2%
for 1 h, BLP5 was treated with 1%
for 2 h, and BLP6 was treated with 1%
NaCl for 1 h. The particle size distribution, ash content, water binding capacity, and color change after heating in acidic solution were compared to commercial fine green tea (GTP) and bamboo leaf powders (CBLP). The particle size (cumulative 90%) of BLP was finest in BLP4 followed by BLP6 < BLP5 < GTP < CBLP. The water binding capacity of GTP was the highest and that of BLP was negatively correlated with particle size. After heating in acidic solution, the color of commercial GTP and CBLP changed from bright green to olive green, but the treated BLPs remained bright green. Especially, the -a (greenness) values for the commercial powders decreased from 11.2-13.6 to 3.1-3.8, while those of the treated BLPs did not change.
Effects of Health Diet Lifestyle and Health Improvement Motivation on the Healing-Experience Demand
Lee, Sang-Min ; Yoon, Jiyoung ; Jeong, Hee Sun ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 413~422
DOI : 10.9724/kfcs.2015.31.4.413
The purpose of this study was to examine the effects of a lifestyle consisting of a health oriented diet and personal motivation toward health improvement on an individual`s desire to participate in condolence or "healing" -workshops and programs. In order to examine the influence of the "health diet" and motivation, the "health diet" lifestyle was classified into nutrition pursuit factors, psychological factors, food safety factors, and health conscious consumption factors. Personal motivation was categorized into perceived benefits, environmental factors and the individual`s desire for happiness. Empirical analysis showed that nutrition pursuit factors had an impact on perceived benefits and the desire for happiness. Psychological aspect factors had a significant influence on perceived benefits, environmental factors and the desire for happiness. However, food safety factors and health conscious consumption factors did not have an effect on individual motivation to improve health. Regarding personal motivation toward health improvement on the desire for "healing", perceived benefits and environmental factors had significant influence. However, the individual`s desire for happiness did not influence the demand for "healing". Regarding the effect of a "health diet" on the desire for "healing", only the psychological aspects of a "health diet" had any significant effects on the desire for "healing". The results from this study can help local organizations or service companies that provide "healing" programs with developing effective marketing strategies that could lead to greater customer satisfaction. Especially, the significant influence of psychological aspects of a "health diet" on the demand for "healing" is noteworthy in that this could play a key role in establishing a more effective marketing strategy to attract increasing numbers of consumers using health conscious diets.
Changes in Physicochemical Properties of Pork Patty with Dandelion Extract during Refrigerated Storage
Choi, Young-Joon ; Park, Hyun-Suk ; Lee, Jae-Sang ; Park, Kyung-Sook ; Park, Sung-Suk ; Jung, In-Chul ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 423~430
DOI : 10.9724/kfcs.2015.31.4.423
This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at
for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.
Effect of Lentil and Opuntia ficus-indica Mixtures Addition on Quality Characteristics of Sausages
Lee, Namrye ; Kim, Kyoung Hee ; Yook, Hong Sun ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 431~440
DOI : 10.9724/kfcs.2015.31.4.431
This study was performed to evaluate the quality characteristics of sausages after addition of lentil and Opuntia ficus-indica ethanol extract. Seven sausages were prepared as follows : F0 (control), F1 (5% lentils), F2 (5% lentils + 1% Opuntia ficus-indica), F3 (5% lentils + 3% Opuntia ficus-indica), F4(10% lentils), F5 (10% lentils + 1% Opuntia ficus-indica), and F6 (10% lentils + 3% Opuntia ficus-indica). Addition of lentils increase dietary fiber and starch in sausage while lowering fat content. Starch is used in manufacturing sausage to stabilize and increase viscosity. Opuntia ficus-indica contains dietary fibers and therefore addition of it to sausage increases dietary fiber, much like lentil addition. Lightness decreased and yellowness increased in all treatments. Redness was lowered by lentil addition but enhanced by addition of Opuntia ficus-indica. Redness in F3 and F5 were similar with control. But, F5 was more similar with control in all colors. Addition of lentil and Opuntia ficus-indica improved texture in hardness, springiness, gumminess, and chewiness. In sensory evaluation, color was lowered but taste was heightened by adding lentil and Opuntia ficus-indica extract. From results of this study, we could conclude that addition of mixture of lentil and Opuntia ficus-indica made sausage low in fat, with high in dietary fibers and starch. In addition, texture was increased and taste was better. F5 had the most similar color to control. We found out the optimal amounts of the two ingredients, lentil and Opuntia ficus- indica extract, were 10% and 1%, respectively.
Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students
Park, Yoon Ok ; Min, Sung Hee ; Lee, Min June ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 441~447
DOI : 10.9724/kfcs.2015.31.4.441
This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders` knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.
Awareness and Recognition of Tangpyeongchae by University Students in Chungnam Province
Lee, Kyong Ae ; Choi, Yoon Jung ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 448~455
DOI : 10.9724/kfcs.2015.31.4.448
This study evaluated the awareness and recognition of Tangpyeongchae by university students in Chungnam province. A total of 416 questionnaires were analyzed using the SPSS software program (version 21.0). The results were summarized as follows. The students compared of food and nutrition majors (59.4%) and non-food and nutrition majors (40.6%). This survey was performed from May 20 to Jun 8, 2015. More food and nutrition major students got better impression after eating Tangpyeongchae than non-food and nutrition majors. Among the students, 59.4% was not aware that Tangpyeongchae was derived from Tangpyeongchaek, and 57.7% didn`t know that it was a Korean royal cuisine. Food and nutrition major students knew more of the background story for the dish than non-food and nutrition major students. The corresponding level of recognition for Tangpyeongchae as a dish representing the image of Korea with a combination of the 5 cardinal colors, known as obangsaek was high, at 4.27 and 4.17, respectively out of 5. Over 60% of the students answered Tangpyeongchae`s image with the taste of Korea, followed by healthy food, harmony, nutritious food, diet food and tasty food. These results suggest that may have great potential for globalization as a traditional dish with the image and taste of Korea.
Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices
Joo, Shin-Youn ; Ryu, Hye-Sook ; Choi, Hae-Yeon ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 456~464
DOI : 10.9724/kfcs.2015.31.4.456
This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.
Sensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the Institutional Food Service Industry
Kwon, Soon-Bok ; Kim, Hae-Young ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 465~476
DOI : 10.9724/kfcs.2015.31.4.465
The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.
Differences in Sodium-Intake Related Dietary Behaviors and Correlation Analysis According to Salty Taste Preference of University Students in Busan Area
Kang, Min-Ji ; Choi, Ki-Bo ; Lyu, Eun-Soon ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 477~484
DOI : 10.9724/kfcs.2015.31.4.477
The objective of this study was to investigate the awareness of the meaning of a low-sodium diet as well as the self-reported preference of saltiness and sodium-intake related dietary behaviors for university students in Busan. A survey was conducted with 977 students (male: 512, female: 465). For the self-reported preference of saltiness, 45.8% of the participants reported `moderate` preference, 35.3% reported `salty` preference, and 18.8% reported `unsalty` preference. Males had significantly higher scores than females (p<0.01). Regarding awareness of the meaning of a low-sodium diet, 20.8 % of the students did not recognize the phraseand, males had significantly lower awareness than females (p<0.01). The `salty` group had a significantly lower rate than others (p<0.01). Males had significant higher sodium-related dietary behaviors scores than females for the following questions `I often eat dried seafood and salted seafood`, `I usually eat all the broth in soups or stews` (p<0.01), `I usually eat a lot of kimchi and salt-pickled vegetables`, `I usually eat soy dip or hot pepper dip with sushi and fritters` (p<0.05). Mean scores for sodium-related dietary behaviors by self-reported preference of saltiness were 2.49/5.00 (unsalty), 2.87/5.00 (moderate), and 3.19/5.00 (salty), respectively. There was a statistically significant difference between the groups (p<0.01). The lower the scores for the self-reported preference of saltiness, the lower the scores for sodium intake-related dietary behaviors (p<0.01). The average score for sodium-related dietary behaviors in the group familiar with the meaning of a low-sodium diet was significantly lower than that of the group that `did not know` (p<0.01).
Optimization of Curd Yogurt Production Using Saccharified Rice Solution by Response Surface Methodology
Kim, Ok-Sun ; Sung, Jung-Min ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 485~496
DOI : 10.9724/kfcs.2015.31.4.485
This study was carried out to establish the optimal conditions for curd yogurt using saccharified rice solution. A central composite design was applied to investigate the effects of pectin (2.8~8.4 g), skim milk (14~70 g) and oligosaccharide (28~84 g) ratio on the physicochemical and sensory characteristics of curd yogurt using saccharified rice solution. pH, total acidity, and color value, were analyzed and sensory evaluation was performed. The pH of curd yogurt decreased with decreasing pectin and oligosaccharide ratio. The addition of pectin had a significant effect on the viscosity while skim milk had a significant effect on the color value (a and b value). The results of sensory evaluation showed that, oligosaccharide and skim milk had significant effects on sweetness and sour taste. Oligosaccharide and skim milk masked the sour taste of curd yogurt. The optimum range of ingredients for curd yogurt using saccharified rice solution was predicted to be 4.27~4.90 g of pectin, 30.80~41.30 g of skim milk, and 28.00~36.10 g of oligosaccharide. Based on the overlapped results of physicochemical and sensory evaluation, the optimal amounts of pectin, skim milk and oligosaccharide were 4.59 g, 36.50 g and 32.05 g, respectively.
A Comparison of Body Image and Dietary Behavior in Middle and High School girls in Gyeongbuk Area
Kim, Hye-Jin ; Lee, Kyung-A ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 497~504
DOI : 10.9724/kfcs.2015.31.4.497
The purpose of this study was to compare body image and dietary behavior in middle and high school girls in the Gyeongbuk area in September, 2014. Data were collected from a total of 194 middle school and 170 high school girls through a self-reported questionnaire. A total of 364 completed questionnaires were collected and used for the final analysis. The mean body mass index (BMI) of respondents was normal at 21.29. Generally, high school girls had greater height, weight and BMI than middle school girls. Height (p<0.001) and weight (p<0.001) were significantly different, while BMI was not. The ratio of students who perceived their body size as `Fat` was significantly (p<0.05) higher in high school (43.9%) than in middle school (31.6%). The ratio of dissatisfaction with their current body image was significantly (p<0.001) higher in high school girls (64.1%) than in middle school girls (44.0%). Among respondents who perceived their body size as `Fat`, many high school girls actually (53.3%) had normal or low body weight and this was significantly (p<0.001) higher than in middle school girls (39.3%). Experience with weight control was higher in high school girls (67.3%) than in middle school girls (60.6%), but there was no significant difference. Regarding the weight control methods, respondents selected `combination diet and exercise` (22.2%), `diet control` (20.9%), `exercise` (18.7%), and `reduce snacks and midnight snack` (17.4%). 15 items under obesity-related dietary behavior were measured with 5-point scales and lower scores indicated obesity diet behavior. The mean score for all respondents was 3.19/5.00, and high school girls (3.06) scored significantly (p<0.001) higher than middle school girls (3.33). Our study suggests that the development of effective nutrition and health education for diet control is crucial for adolescent girls. This study will enable educators to plan more effective strategies to improve the dietary knowledge of adolescent girls.
Effect of LED with Mixed Wavelengths on Bio-active Compounds in Cherry Tomato and Red Cabbage
Kang, Suna ; Yang, Hye Jeong ; Ko, Byoung Seob ; Kim, Min Jung ; Kim, Bong Soo ; Park, Sunmin ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 505~509
DOI : 10.9724/kfcs.2015.31.4.505
Light emitting diodes (LED) are able to selectively control the wavelength of light, enabling them to enhance photosynthesis by increasing specific wavelengths. The objectives of this study were to determine the effects of LED light exposure with various wavelengths (630 nm: 550 nm: 450 nm
Physicochemical Properties and Antioxidant Activities of Different Parts of Kkujippong (Cudrania tricuspidata Bureau) from Miryang
Choi, Duck-Joo ; Lee, Yun-Jung ; Kim, Youn-Kyeong ; Kim, Mun-Ho ; Choi, So-Rye ; Kim, Soung-Soo ; Youn, Aye-Ree ;
Korean journal of food and cookery science , volume 31, issue 4, 2015, Pages 510~514
DOI : 10.9724/kfcs.2015.31.4.510
Various parts of Kkujippong (Cudrania tricuspidata Bureau) tree (leaves, stems, roots, and fruit) were evaluated to determine their properties. The general components of Kkujippong tree were fat 1.3-5.9 g /100 g, protein 6.3-18.7 g /100 g, and ash 2.8-9.0 g /100 g. The fiber content of the stem was the highest amount at 69.2 g/100 g, followed by protein in the roots (49.9), leaves (45.5), and fruit (15.6). In addition, Kkujippong tree was found to contain high concentrations of several minerals (Ca, Fe, Mg, Na, P, Zn) in the leaves. The total polyphenol content was significantly higher in the leaves than in other areas at 571.3 mg% (p<0.05). Electron donating ability was also highest in the leaves at 83.55% (p<0.05).