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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 17, Issue 6 - Dec 1985
Volume 17, Issue 5 - Oct 1985
Volume 17, Issue 4 - Aug 1985
Volume 17, Issue 3 - Jun 1985
Volume 17, Issue 2 - Apr 1985
Volume 17, Issue 1 - Feb 1985
Selecting the target year
Effect of Acid Treatment on Extractability and Properties of Agar
Park, Young-Yi ; Lee, Chul ; Yang, Han-Chul ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 319~325
Agar was prepared from domestic agarophyte (Gelidium amansii) by a process of acid extraction. Optimal conditions in the acid treatment of the seaweed and the gelling properties of the agar thus prepared were investigated. The yield and gel strength of the control (the agar extracted with distilled water) showed 13,3% and 306g/
, respectively. The yield of 38.7% was obtained when agar was extracted with 0.007N Hydorchloric acid while the gel strength of agar,511g/
was observed with the agar extracted with 0.005N Hydorchloric acid solution. The agar extracted with hydrochloric acid solution showed excellent properties of agar at the acid concentration range 0.005N-0.01N The cooking time of 60 min. was found to be effective to the yield and also to the gelling property of the agar and the cooking longer than 60 min. was proved to be destructive to agar. In general, yield and gelling properties of the agar obtained showed a close relation to the acid concentration and cooking time, but no consistent influence on the contents of ash and sulfur trioxide.
Changes in Sugar Content of Potato Stored at Low Temperature During Reconditioning
Kim, Dong-Man ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 326~330
To measure the optimum reconditioning period, potatoes stored at low temperatures (
) for three months were reconditioned at
. Contents of glucose, fructose and sucrose of halved and whole potatoes were monitored during the course of storage and reconditioning. In halved potaotes basal portion contained higher amount of glucose, fructose and sucrose. The sugars in basal portion decreased more rapidly than those in apical portion, and sucrose disappeared fastest among the sugars in both portions during reconditioning period. The relationship between reducing sugar and reconditioning period could be presented as exponential equation. I consideration of uneven distribution of sugar contents between apical and basal portion, the required optimum reconditioning period at 20 could be 1.3 weeks, 5.6 weeks and 9.4 weeks for potatoes stored at
Studies on storing Chest - nut(Castanea crenata var. dulcis Nakai) Sealing with Polyethylene Film
Lee, B.Y. ; Yoon, I.H. ; Kim, Y.B. ; Han, P.J. ; Lee, Ch.M. ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 331~335
Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it's taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest,
produced by chest-nut at the early storage was increased with temperature increase. Q10 mg/kg/day, the temperature index of
production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 mm P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 mm P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of
was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased wate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.
Effects of the Ethanol Contents on the Preparation of Low Salt Doenzang
Lee, Soon-Won ; Shin, Soon-Young ; Yu, Tae-Jong ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 336~339
Preservation effects of the addition of ethanol (0-2% w/w) in low salt (4, 8% w/w) Doenzangs were investigated. Salt and ethanol suppressed remarkably the content of titrable acidity and ammoniacal nitrogen during the fermentation for 30 days at
. In storage test after aging, 1% ethanol and 4% salt showed almost similar antiseptic effect and in the sensory evaluation, 4% salt-1% ethanol added sample had the most overall acceptability.
A Study on the Purification by Protein Precipitants and Washing of Agar
Lee, Ho-Suck ; Rhee, Chul ; Yang, Han-Chul ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 340~344
In this study, an effective method for purifying of crude agar was attempted, and at the same time, the effect of crude protein and ash contained in impurified agar on the gel strength of the agar were investigated. In order to reduce the content of protein of crude agar, the agar extract was treated with a protein precipitant such as tricholoroacetic acid(TCA) or perchloric acid(PCA), whereas washing with deionized water was applied to decrease the ash content of agar extract. Among the protein precipitants used in the experiment PCA reduced the crude proteins of crude agar most efficiently; addition of 0.01% PCA resulted in the reduction of crude protein content by 3%, and the gel strength of agar thereby increased from 220g/
. High ash content of crude agar was removed by means of washing treatment and it decreased from 8.1% to 2.7%, leading to the gel strength of 530g/
Texture Profile Analysis of Acorn Flour Gels
Kim, Young-A ; Rhee, Hei-Soo ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 345~349
The textural properties of acorn flour gels were investigated with the variations in the concentraction, storage time and storage temperature by the use of Instron Universal Testing Machine. The experimental design was
factorial experiment. TPA curves of acorn flour gels showed two sharp peaks in the first bite and no negative peak. The hardness and brittleness of acorn flour gels were very significantly affected by concentration, storage time and storage temperature. For the height difference between first peak and second peals, the main effects for concentration and storage temperature were very significant and the main effect for storage time was not negligible. For bend, the effect of concentration was more significant than the effect of storage temperature, and storage time effect was negligible. Springiness was affected only by the concentration.
Studies on the Production of Vinegar from Barley
Kim, Hai-Jung ; Park, Sae-Ho ; Park, Chang-Hee ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 350~354
For the purpose of studying the possibility to use the barley as a raw material in vinegar manufacturing process, several factors related to the fermentation of acetic acid were investigated. The optimum quantity of sweet liquor prepared by koji method in medium was 30-40%. When koji of A. oryzae, commercial enzyme products and malt were used for the saccharification of the barley, the production rates of acetic acid during log period were 0.056%/hr, 0.025%/hr, 0.03896/hr and lag period were 22 hours, 48.5 hours and 25 hours, respectively. These results indicate that the saccharifying method using koji of A. oryzae is superior to that by the commercial enzyme products or malt for the acetic acid fementation. The optimum initial acidity was 2% and the proper initial ethanol degree were 4-6% in metium. In a submerged culture process using a jar fermentor, lag period was 15 hours, and acetic acid fermetation period was about 45 hours. In the sensory test of barley vinegar and commercial vinegar of the market, barley vinegar was superior to the vinegar in market with respect to tastes.
Analyses of Flavor Qualities of Vegetable Oils by Gas Chromatography
Yoon, Suk-Hoo ; Kim, Jong-Goon ; Min, David B. ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 355~360
Soybean, hydrogenated soybean and corn oils, which were exposed to fluorescent light for different periods of time, were evaluated for sensory qualities by subjective sensory evaluation and instrumental gas chromatographic analysis. Sensory evaluation was conducted in 8 laboratories using a 10-point hedonic scale with a total of 95 panel members. The correlation coefficients between sensory scores and predicted sensory scores by gas chromatographic analysis for the 8 laboratories varied from 0.10 to 0.99. However, most laboratories had better than 0.90, which was considered excellent. The correlation coefficients between sensory scores of the 95 panel members and predicted sensory scores using the amount of 2. 4-decadienal isomers in oil determined by a gas chromatographic method for soybean, hydrogenated soybean, and corn oils, were r=0.96, r=0.97, and r=0.97, respectively. The correlation study suggests that it is possible to obtain realistic results of oil flavor qualities from the instrumental evaluation by combining improved gas chromatographic analysis, sensory evaluation, and statistical analysis for practical purposes.
The Textural Properties of Imitation Cheese by Response Surface Analysis
Lee, Cherl-Ho ; Son, Hye-Sook ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 361~370
The effect of major ingradients (Water, Soybean oil, Na-caseinate, Soybean protein isolate, Corn starch. Lactic acid and disodium phosphate) on the textural properties of imitation cheese were studied by response surface methodology and evaluated by contour diagram. The hardness of imitation cheese was directly influenced by the contents of water, oil and Na-caseinate and also affected by the interactions between water and oil and corn starch and lactic acid/phosphate. The adhesiveness was strongly affected by the interactions between caseinate and lactic acid/phosphate, SPI and corn starch and corn starch and lactic acid/phosphate. The springiness was directly influenced by the contents of oil, caseinate and lactic acid/phosphate, and also affected by the interactions between SPI and lactic acid/phosphate and corn starch and lactic acid/phosphate. The melting property was strongly influenced by the contents and interactions of lactic acid/phosphate.
Changes in Amino Acids and Fatty Acids Composition during Germination of Rapeseed
Cho, Byoung-Mi ; Yoon, Suk-Kwon ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 371~376
Rapeseeds (Brassica napus L.)were germinated at
for 60 hours under dark condition in order to investigate the compositional changes in amino acids and fatty acids. The weight loss was most significant after 30 hours of germination and root growth was observed from that time. Analysis showed that Glu, Lys and Asp were the major amino acids and Ile was the limiting one. Germination caused an increase in Lys, Thr, Val and Leu while Met and Phe decreased among essential amino acids, resulting Met to be the limiting amino acid. The major fatty acids were oleic (49.3%), linoleic (22.0%) and eicosenoic (10.5%) acids. The decrease in oleic and stearic acids was measured while linoleic, linolenic, eicosenoic and erucic acids showed initial decrease followed by gradual increase.
Effect of Germination on the Fractions of Nitrogeneous Component of Rapeseed
Yoon, Suk-Kwon ; Cho, Byoung-Mi ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 377~388
The changes in protein fractions and its gel electrophoretic pattern of rapeseeds (Brassica napus L) were investigated during germination at
under dark condition. The major protein fraction was found to be albumin 25.0%) and globulin (24.6%). Both fractions were decreased throughout germination, particularly significant for albumin, while prolamine(2.2%) and glutelin (1.8%) showed an initial decrease followed by a slow increase at the later stage of germination. The initial 5-6 peaks of gel electrophoresis were reduced to a few after 45 hours. The absorption spectrum at the range of 400-700 nm showed a significant increase in absorbance for sodium hexametaphosphate (SHMP) extract of rapeseeds. The protein extractability with SHMP was not significantly affected by germination.
Studies on the Functional Properties of Modified Soy Protein Isolate
Kim, Young-Sug ; Hwang, Jae-Kwan ; Cho, Eun-Kyung ; Lee, Shin-Young ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 383~388
Soy protein isolate was acylated with succinic anhydride and acetic anhydride. The functional properties are markedly improved by acylation of the
-amino groups. Acylation of the available amino groups shifted the isoelectric point from 4.5 to 4.0 and enhanced the solubility between pH 4.0-6.0. In the 0.03M-
solution the solubility of the modified soy protein is much larger than that of the unmodified protein above the isoelectric point. The emulsion properties and foaming properties also improved by the modification and the effects of pH on the properties paralleled its effect on protein solubility. The changes of reduced viscosity with concentration followed Huggin's equation and by modification the intrinsic viscosity of the soy protein increased and the interaction coefficient decreased.
Fermentation Characteristics of Cheese Slurry prepared from Caseinates
Jang, Hae-Dong ; Lee, Hyong-Joo ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 389~398
To shorten the processing of cheese slurry, four different slurries, ie, Control, Cheddar 1 and 2, and Italian-type that were made of Na-caseinates, cream, trace elements, lactic culture, and enzymes were fermented at
for 7days with daily stirring. PH, titratable acidity, soluble nitrogen, viable cell count, active SH groups, total volatile fatty acid, free fatty acid, electrophoretic patterns of degraded caseins, and viscosity were analyzed to investigate physicochemical properties of fermented slurries. Acid production was accelerated in the cheese slurries with protease than that without the enzyme and PH of the former was decreased after three days of fermentation to 4.90. The Change of titratable acidity agreed to PH patterns. Soluble nitrogen of the Control slurry was increased slowly for four days and then rapidly to 40% of total nitrogen while those containing protease to 70%. The protease of lactic cultures used (Streptococcus lactis and Streptococcus cremoris) broke down as-casein more rapidly than
-casein and most proteins were degraded to peptides and amino acids after three days of fermentation. Total volatile fatty acids were increased by added lipase and free fatty acids composition analyzed by GLC in cheddar slurry with 0.00001% lipase was similar to that of commercial cheddar cheese, while that in Italian-type slurry was a half of that in commercial Italian cheese. Active SH groups were increased in the cheese slurries with glutathione from fourth day of fermentation. The viscosity of slurries decreased very rapidly by addition of protease.
Effects of Rice Weevil and mold on Quality of Stored Rice
Kim, Young-Bae ; Han, Won-Nam ; Yoo, Tai-Jong ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 399~402
Polished rice was stored for 24 weeks at
after infestation with rice weevil (Sitophilus oryzae), inoculation with a storage mold, or both treatment. The moisture contents of stored rice with and without rice weevil were 16.6%-17.3% and 13.70%-14.1% respeotively. Fungal numbers were
/g with insects while no fungal growth occurred without them. There were considerable differences between rice weevil infested- and non-infested rice in rice kernel hardness, 1000 kernel weight, maximum viscosity on amylogram, reducing sugar content, fat acidity, and n-hexanal content in head space gas.
Composition of Fatty Acid and Organic Acid in Acanthopanax
Shin, Eung-Tae ; Kim, Chang-Sik ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 403~405
The composition of fatty acids and organic acids in the fruits, stems, and roots of Acanthopanax were studied. The major fatty acids in the fruits, stems and roots were oleic, linoleic and palmitic acids and these composed about 86-98% of total fatty acids. However, there are great differences in content of the major fatty acids between varieties and each parts. Citric, malefic, succinic, malonic, fumaric and malic acids were identified in the fruits. Malic acid was the predaminant organic acid. There are great differences in individual content of the organic acids between varieties and each parts. Malonic and malefic acids were not detected in the stems and roots, respectively. Citric acid was most abundant organic acid parts. Total organic acid content in roots was very low compared to that of fruits and stems.
Analysis of n-Hexanal in Headspace Vapor over Cooked Brown Rice by Direct Vapor Injection Gas Chromatography
Shin, Myung-Gon ; Rhee, Joon-Shick ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 17, issue 5, 1985, Pages 406~408
n-Hexanal in headspace over the cooked brown rice stored at
for 0. 4, 8 and 12 months was determined by a modified direct vapor injection gas chromatographic method. The retention time of n-hexanal was 3.5 min and n-hexanal could be rapidly separated from other compounds at the operational conditions of gas chromatography. n-Hexanal contents of cooked brown rice also showed a standard deviation of less than 10% of the average