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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 8, Issue 4 - Nov 1992
Volume 8, Issue 3 - Aug 1992
Volume 8, Issue 2 - May 1992
Volume 8, Issue 1 - Feb 1992
Selecting the target year
Studies on the Textural Properties of Chinese Mungbean Starch
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 1~7
Recently, plenty of imported Chinese Mungbean is sold, for Korean Mungbean is expensive. But they say, Chinese Mungean has less delicacy and cooking quality. Above all, in comparison with Korean and Chinese Mungbeans properties they are different - Chinese Mungbean grain is twice in dimension, Chinese Mungbean is white and Korean one is yellow in peeled grain color. They are similar in size shape with the microscope. With Amylograph of Brabender the viscosity of Korean Mungbean is gradually and continually increased until heating from
and cooling to
again, but the one of Chines Mungbean is increased suddenly in 74
and shows the abrupt break-down phenomenon. This same phenomenon is shown in swelling with melting-pointer, In
, the cooling temperature, Chinese Mungbean is measured to 1400 B.U and Korean one 1600 B.U. With color-meter of Richard S. Hunter, 12% gel of Korean Mungbean starch is clear but Chinese one white. The texture of 12% gel of Chinese Mungbean starch with Rheo-meter becomes hardened much more than Korea one. As a result of sensory-test, color, cohesiveness, and flavors of Korean gel is preferred overwhelmingly.
The Morphological Properties of Acorn Starch Granules and Starch Gels
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 9~14
The morphological properties of acorn starch granules and starch gels were examined with scanning electron microscope and X-ray diffractometer. The shape of acorn starch granule was rounded triangular and some elliptical. The size distribution of starch granule was also analyzed. The mean value of minor axis, major axis and the ratio of those were 4.785
and 0.68, respectively. The surface micro-structure of acorn starch gels were investigated by SEM. Acorn crude and refined starch gel were very different in surface micro-structure. X-ray diffraction pattern of acorn starch was C-type, and the pattern of acorn starch gels were extremely different because of disintegration of starch granules by gelatinization. The diffraction intensity of acorn refined starch gel was slightly higher than crude starch gel.
Changes in Color of Spinach Leaves by Blanching
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 15~20
The changes in color of spinach leaves upon blanching in boiling water and by microwave oven were investigated. The noticible changes in color of leaves were observed above
. The values of L (lightness), a (redness) and b (yellowness) were decreased upon blanching. The value of the under surface of leaves was decreased by 2~3 times compared to that of the upper surface. The noticible color changes occured from 15 sec and the absorbance at 432 nm of water increased rapidly from 2 min of blanching in boiling water. Salt (0.5 and 0.9%) decreased the absorbance at 432 nm of water. The changes of L and b of the under surface of leaves upon heating with a microwave oven were less compared with those in boiling water. Based on the color differences of leaves upon blanching in boiling water, the optimum ratio of spinach to water was 1:4 or 1:5.
Effect of oil addition on texture of Mungbean Starch Gel
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 21~25
This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.
Effect of Onion on Kimchi Fermentation ( I )
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 27~30
The changes on the pH and acidity of kimchi with the addition of different amounts of onion were inverstigated during fermentation at
for 20 days. As the fermentation period increases, the pH of kimchi contained onion was higher than that of control kimchi, and tokal, volatile and non-volatile acidity of kimchi contatined onion were lower than those of control kimchi, at
A Study on Work Analysis and Productivity of Food Service in Hospitals using Work Sampling
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 31~41
This study has made use of the work sampling for work analysis and productivity of food service institutions centering on 3 general hospitals of 400∼600 beds and centralized service system in Seoul. The results were as flollows; 1. In the mean work percent of dietitians: The indirect work functions marked the highest, as it was 22.0% for the direct work functions, 57.4% for the indirect work functions and 20.6% for the delays. Among the indirect work functions, the decreasing order was original clerical (38.1%), instruction or teaching (8.5%), conference or interview (8.5%), and appraisal (2.3%). 2. In the mean work percent of clerical personnels: The direct work functions (67.2%) marked the highest. Among those, routine clerical was 64.3%, and receiving was 2.8%. 3. In the mean work percent of workers: The direct work functions (77.4%) marked the highest. Among those, the decreasing order was service (24.7%), cooking (22.5%), cleaning (18.2%), and transportation (10.3%). 4. Work percent per labor hour: Dietitians usually continued to work even during the lunch time. In case of clerical personnel working in turn, work percent was high even during the lunch time, however in the other case, it was very low. It was shown that the workers had lunch and break time after every their service. 5. The number of meals served per labor hour were 6.3 meals, and labor time spent per served meal 9.8 minutes.
The Study on the Preparation Method and Acceptability of the Steamed Soybean Rice Cake
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 43~47
This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.
A study on the Dietary Pattern in surone
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 49~56
This study aims to get basic datea on the usual dietary forms of many korean families bringing up either elementary, or junior high or senior high students. Our interest is focused on which factor is decisive in shaping their diet, which way of cooking is preferred and how the korean traditional way of diet is preserved. 407 of housewives of suweon city answered the questions, and the result shows that more than half of them (54.1%) decide the contents of their diet according to their husbands’ taste 77.4% of them regard dinner as the most important meal. The number of side dishes are usually 3 or 4 (57.2%). In preparing their diet, 41% take account of ‘taste’ first, but for many of college graduate housewives ‘nutrition’ is the primary concern. As for main dish, cooked rice (55.3%), and soybean soup (66.1%) are preferred. Both meat and fish are commonly grilled. 83.1% of them enjoy dining out once or twice a month, and when they they dine out, korean-style restaurant is preferred (43.7%). The most frequently used processed food is ham (19.2%), and secondly, ramyon (17.8%).
Study on Rheological and Phermal Properties of Dioiscorea batatas DECAISNE Starch
Korean journal of food and cookery science , volume 8, issue 1, 1992, Pages 57~63
The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［
］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.
and the enthalpy (
H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.