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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 15, Issue 4 - Jan 1983
Volume 15, Issue 3 - Jan 1983
Volume 15, Issue 2 - Jan 1983
Volume 15, Issue 1 - Jan 1983
Selecting the target year
Comparative Studies on the Assay Methods of Stevia Sweeteners
Kim, Nam-Soo ; Oh, Sang-Lyong ; Nam, Young-Jung ; Min, Byong-Yong ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 209~214
Analytical methods on Stevia sweeteners are compared for their reproducibilities and recoveries. It is possible to separate stevioside, rebaudioside A, rebaudioside C, and dulcoside A through HPLC analysis. Steviolbioside, in addition to above 4 Stevia sweeteners, is detected through TLC scanner and TLC-FID assays. C.V.s on stevioside and rebaudioside A in HPLC analysis are 1.39 and 4.89%, which shows outstanding reproducibilities of this method. The recoveries of stevioside in HPLC, TLC scanner, and TLC-FID analyses are 97.7 89.4, and 97.3%. The recoveries of rebaudioside A in HPLC, TLC scanner, and TLC-FID assays are 90.8, 90.1, and 75.8%. Total content of Stevia sweeteners in 8 strains tested, ranges from 5 to 17% as dry weight basis.
A Study on Rheological Properties of Dough and Whole Wheat Bread-Baking Test of Wheat Variety 'Cho-Kwang'
Rhee, Chul ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 215~219
Rheological properties of the dough made from milled wheat products of various particle size, i.e., wheat shorts, girls and flour, and their effect on the loaf-volume potential of whole wheat bread were investigated in this study. One Korean wheat variety 'Cho-Kwang' was tested for suitability in whole wheat bread. The percent ash and protein content of the milled wheat products were 2.3% and 13.7% respectively. Ranges of 7.3, 5.6 and 4.8 mixograph peak-height were observed in Fraction 1(wheat flours), Fraction 2 (wheat girts) and Fraction 3(wheat shorts), respectively. Dought stability of Fraction 1 did not decreased appreciably as compared to that of commercial first grade baker's flour. Bread-baking test employing a standard formula showed that the wheat grits (0.2-0.5 mm in diameter) appeared to be the limit beyond which a rapid decrease in loaf-volume potential was noted. Optimum loaf volume and crumb characteristics were obtained in 80% wheat grits/20% wheat flour blend.
Absorption of Water by Husked and Naked Barley
Lee, Jong-Sook ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 220~224
The hydration of water, at
for 10-360 minutes, by the two varieties of husked barley and of naked barley which were polished to 40 and 30%, respectively, was investigated. The absorption was directly proportional to the square root of the hydration time and accounted for by the diffusion equation: 1-M =
, where 1-M is the relative moisture gain and S/V is the surface-to-volume ratio. The average diffusion coefficient (D) was given by the Arrhenius relation: D =
, where the activation energy for both husked and naked barley was about 7.2 Kcal/mole. The average value of D for naked barley was slightly higher than that for husked barley.
Preparation Method for Atomic Absorption Spectrophotometry of Food Samples -Comparison of Dry, Wet and Aqua-regia Methods-
Woo, Soon-Ja ; Ryoo, Si-Saeng ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 225~230
Aqua-regia method is reported for simultaneous determination of potassium, sodium, calcium, magnesium, zinc, manganese, copper and iron in high-fat fish tissue. Samples are digested with conc nitric and conc hydrochloric acid in a volumetric flask. After digestion, aqua-regia extracts of samples are analyzed by direct flame atomic absorption spectrophotometry. The aqua-regia method is compared with dry ashing method and
method. For quantiative determination of calcium, magnesium and zinc, the aqua-regia method and dry ashing method are superior to
method. In case of the other elements-potassium, sodium, manganese, copper and iron-the three methods gave the similar results. Because samples can be processed by aqua-regia method easily, rapidily, cheaply and safely, aqua-regia method is suitable for the routine preparation of a large number of samples simultaneously.
Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature -Ⅳ. Storage of Chestnuts-
Cho, Han-Ok ; Yang, Ho-Sook ; Byun, Myung-Woo ; Kwon, Joong-Ho ; Kim, Jong-Gun ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 231~237
In order to develop the commercial storage method of chestnut by irradiation combined with natural low temperature, a chestnut variety Ok-gwang was stored in a natural low temperature storage room (
cmH; year-round temperature change,
; R.H., 80-85%) on batch scale followed by irradiation with optimum dose level. Sprouting rate of chestnut was 100% after seven month storage in control whereas that of 20-25 Krad irradiated group was only 5-15%. In comparison of rotting rate, weight loss and texture, 25 Krad irradiated group was better than that of control. Moisture and reducing sugar were increased in contrast with the decrease of total sugar during nine month storage and these changes were more remarkable in control. Ascorbic acid content was slightly decreased both in control and irradiated group; more decrement was noticed in control.
Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature -V. Cooking Qualities of Irradiated Chestnut after Long-term Storage-
Yang, Ho-Sook ; Kim, Jong-Gun ; Cho, Han-Ok ; Byun, Myung-Woo ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 238~244
The cooking quality of irradiated chestnut after longterm storage were evaluated. 1. Color degree and tannin content of irradiated chestnut were slightly increased with the storage, but there was a little difference according to the radiation dose after nine months storage. 2. The main component of free sugars in the irradiated chestnut were identified as sucrose, glucose, fructose and the amino acids of chestnut were identified in the decreasing order of glutamic acid, aspartic acid, leucine, arginine, glycine, alanine, serine, pheylalanine, threonine, valine, isoleucine, tyrosine, methionine and cystein. Free sugars and amino acids of 25 Krad irradiated group showed a little difference compared with those of control group after nine months storage. 3. The calorie of candied chestnut prepared from nine months stored was marked 199 Kcal/100g of edible parts compared with 159 Kcal of raw chestnut. 4. Texture and sensory evaluation of candied chestnut prepared from nine months stored were better in 20-25 Krad irradiated group than in control group.
Microbiological Studies on the Rice Makgeoly -IV. Properties of Nucleic Acid Degrading Enzymes and their Related Substances during Brewing-
Kim, Young-Geol ; Sung, Nack-Kie ; Chung, Duck-Hwa ; Kang, In-Soo ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 245~251
Nucleic acid degrading enzymes (RNase, PDase, PMase) isolated from rice Makgeoly brewing were purified by DEAE-cellulose column technique and their enzymological properties were examined. Changes of nucleotides and their related substances during the brewing were also investigated. The results obtained were as follows: 1. RNase activity was increased in the earlier phase of brewing and then decreased after 3 days brewing, while PDase and PMase activities were decreased with the lapse of time. 2. The optimum pH of RNase was 5.0 and those of PDase and PMase were 6.0. Activities of these three enzymes were almost stable in the range of pH 6.0-7.0. 3. The optimum temperature of RNase and PDase were in the range of
and that of PMase was about
. When RNase was treated at
for 10 min., 80% to of activity was lost PDase lost 90% of activity when heated at
for 10 min, while PMase was completely inactivated at the same condition. 4.
inhibited the activity of NRase, Activity of PMase was reduced about 30% by adding
5. Until 4 day brewing, IMP was increased, while UMP, GMP, AMP were decreased gradually.
Studies on the Preparation and Utilization of Filefish Protein Concentrate (FPC) -II. The Effect of Processing Conditions on the Functional Properties-
Yang, Han-Chul ; Lim, Seung-Taik ; Son, Heung-Soo ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 252~261
Isopropyl alcohol extracted filefish protein concentrate (FPC) and NaOH hydrolyzed filefish protein isolate (FPI) were used for the investigation on the effect of processing conditions on the molecular distribution and functional properties. The molecular distribution of FPC on polyacrylamide gel showed a resemblance to that of fish muscle, but that of alkaline hydrolyzed FPI showed the severe degradation of protein. The content of several amino acids in FPI were lower than those of FPC. The pepsin digestibility of the FPC dried at high temperature was relatively high. FPC didn't exhibit a significant difference in nitrogen solubility at the pH range of 3.0-9.0, while FPI showed a wide difference with the pH change. FPI was more suspensible and rehydrated in water than FPC. Although the aeration capacity of FPI was very low, foam viscosity was higher than that of FPC. In contrast with aeration capacity, FPI presented higher emulsion capacity and lower emulsion viscosity than FPC. The size of fat globule in the emulsion of FPC was larger than that of FPI. In general, most functional properties decreased with the increment in drying temperature, except water holding capacity.
Studies on the Preparation and Utilization of Filefish Protein Concentrate (FPC) -III. The Preparation and Characteristics of Dried Noodle using FPC - Wheat Composite Flour-
Yang, Han-Chul ; Yang, Ban-Ho ; Lim, Moo-Hyun ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 262~268
Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.
Studies on the Preparation and Utilization of Filefish Protein Concentrate (FPC) -IV. The Production and Characteristics of Bread using FPC-Wheat Composite Flour-
Yang, Han-Chul ; Lim, Wang-Jin ; Paik, Soon-Young ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 269~276
Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.
Studies on the Manufacture of Undaria pinnatifida Laver and It's Physicochemical Properties -II. Chemical Composition-
Kim, Kil-Hwan ; Kim, Chang-Sik ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 277~281
The chemical composition of Undaria pinnatifida Laver (U.P. Laver) were determind. 1. Proximate compositions of U.P. Laver were 22.1% crude protein, 1.3% crude fat, 10.2% crude ash, 66.4% N.F.E, 3 0% crude fiber and 22.8% alginic acid. 2. U.P. Laver protein was chiefly composed of glutamic acid (3.24%) and aspartic acid (2.22%) and considerable quantities of leucine (1.98%), alanine (1.56%), valine (1.32%), lysine (1.22%) and phenylalanine (1.15%). 3. The major fatty acid contents of the lipid extracted from U.P. Laver were linolenic acid (45.2%), palmitic acid (26.14%) and linoleic acid (11.27%) and the minor fatty acid were myristic acid (8.41%), oleic acid (8.11%), and stearic acid (0.87%), respectively. The saturated and unsaturated fatty acid ratio of the oil extracted from U.P. Laver was 35.42/64.58 4. The vitamin contents of U. P. Laver were
vit. C. The minerals were composed 1.52% calcium, 0.32% phosphorus, 0.88% magnesium, 0.49% potassium and the others were small quantities.
Energy Consumption in Sterilization Process
Lee, Dong-Sun ; Shin, Hyu-Nyun ; Park, Know-Hyun ; Shin, Dong-Hwa ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 282~286
In order to obtain practical information for efficient energy usage in sterilization, energy consumption was monitored for various processing variables, i.e. heat transfer type (conduction and convection), can size (No. 202-2, No. 301-3, No. 301-7, and No. 603-2), retorting temperature
, and sterilization method (steam, and hot water sterilization). Less energy was consumed for smaller can size and higher temperature, and this trend was more distinguished in conductive food than convective food. Hot water sterilization could lower energy consumption in conductive food, but not in convective food. Energy consumption data of this work was reasonable when compared with energy consumption of sterilization in canneries, and therefore thought to be able to be used for estimation, design and optimization of energy consumption in sterilization.
Physicochemical Assessment of Quality Characteristics of Extruded Barley Under Varied Storage Conditions -II. Non-enzymatic Browning-
Shin, Hyo-Sun ; Gray, J. Ian ; Cuppett, Susan L. ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 287~294
Change of color, browning index, soluble protein, reducing sugar content, and available lysine were monitored for raw and extruded barely powders during four months of ambient and accelerated storage temperatures with
of 0.31 and 0.71, respectively. Loss of whiteness and soluble browning pigments increased with increased
and temperature. The raw sample had an increased rate of browning intensity than the extruded samples. Among the extruded samples, the added sucrose sample had the lowest rate of browning during storage. Loss of reducing sugar content in all samples increased with increased
and temperature. The loss of soluble protein and of the available lysine also increased with increased
and temperature. The loss of reducing sugar and of the available lysine was at least partly due to the Maillard browning reaction. These results have important implications in teh processing and storage of raw and extruded burleys.
Studies on the Rheological Property of Korean Noodles -II. Mechanical Model Parameters of Cooked and Stored Noodles-
Lee, Cherl-Ho ; Kim, Cheol-Won ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 295~301
The mechanical models representing the theological property of traditional Korean noodles; i.e. wheat flour noodle and wheat-sweet potato starch noddle, were investigated from the data obtained by creep and creep recovery test using a tensile tester. The rheological behavior of the noodle products could be expressed by the 6-elements Voigt model. The instantaneous elasticity, retarded elasticity, retardation time, retarded viscosity and Newtonian viscosity of the noodle products were evaluated. With the increasing cooking time, 4-elements Burger's model was applicable to represent the mechanical behavior of wheat-sweet potato starch noodle.
Studies on the Rheological Properties of Korean Noodles III. Correlation between Mechanical Model Parameters and Sensory Quality of Noodles
Lee, Cherl-Ho ; Kim, Cheol-Won ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 302~306
The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test. Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat·sweet potato starch noodle decreased significantly by excess cooking time. Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle. On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.
Improved Cooking Methods for Dry Beans and their Effects on Quality of Cooked Products
Lee, Y.C. ; Shin, D.B. ; Shin, D.W. ;
Korean Journal of Food Science and Technology, volume 15, issue 3, 1983, Pages 307~313
Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at
required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at
was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at
, and 5 minutes of that in steam at
. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at
had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at
or soaking in 3% SBC solution followed by cooking in water at
. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at
or soaking in 0.5-1% SBC solution followed by cooking in water at