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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
Kinetic Study on the Gelatinization of Barley Starch
Mok, Chul-Kyoon ; Lee, Sang-Hyo ; Nam, Young-Jung ; Min, Byong-Yong ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 409~414
The gelatinization kinetics of barley starch in dilute system (1% w/v concn.) at the temperature range of
was investigated. The gelatinization rate was extremely temperature dependent. The gelatinization at the temperature above
was an one step 1st order reaction throughout the gelatinization time, but that below
consisted of two stages which showed different reaction rates. The reaction rate of the 1 st stage was greater than that of the 2nd stage. The activation energy of the 1 st stage was 31.93 Kcal/g mole and those of the 2nd stage were 78.49 and 23.41 Kcal/g mole above and below
Effect of Soaking on Expansion Volune of Gang Jung
Park, Young-Mee ; Oh, Myung-Suk ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 415~420
In this study, changes in physical and chemical properties of glutinous rice during various soaking periods (0, 0.08, 1, 3, 5, 7, 10 days) were investigated in order to clarify the relations ship between soaking period and expansion volume in the preparation of Gang Jung. The longer the soaking period was, the greater the expansion volume of Gang Jung was. Higher maximum viscosity and breakdown in amylogram of glutinous rice flour were observed as the soaking period was increased, As the length of soaking period increased, hardness of glutinous rice and size of flour particle significantly decreased, while sweeling power and solubility of glutinous rice flour showed no significant difference. Increased length of soaking period was associated with higher fatty acidity, higher acidity of water extract and lower pH of glutinous rice flour. Control of flour particle size distribution resulted in significantly larger expansion volume of Gang Jung. Brabender's amylogram showed that the increase of expansion volume of Gang Jung associated with the increase of soaking period was related to the change of rheological properties of glutinous rice. It seemed that changes in viscometric properties of glutinous rice was attributed to the different flour particle size distribution resulted from changes in hardness of rice during soaking.
The Changes of Pectic Substances in Sweet Potato Cultivars During Baking
Lee, Kyeong-Ae ; Shin, Mal-Shick ; Ahn, Seung-Yo ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 421~425
The changes of pectic substances during baking at
for 30 minutes and polygalacturonase activities of three sweet potato cultivars on textural properties were investigated. The three different types of sweet potato cultivars were the dry type (Wonki), the intermediate type (Shinmi), and the moist type (Chunmi). The moisture content, alcohol insoluble solid content, composition of pectic substances and hardness were determined before and after baking. It was found that HCl-soluble pectin was significantly changed into water soluble and sodium hexametaphosphate soluble pectin by baking. The dry type, Wonki showed the lowest moisture content, but the highest alcohol insoluble solid content and hardness. Wonki, whose polygalacturonase activity was the highest, had the highest HCl-soluble pectin content after backing.
Visual Color Deterioration of the Extract of Lithospermi radix
Yoon, H.N. ; Kim, H. ; Shin, Y.D. ; Yoo, M.Y. ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 426~430
The effects of temperature on the visual color deterioration of Lithospermi radix were investigated under steady conditions of various pH and temperature. The changes of Hunter L, a, b, and
values related to the color deterioration were sharply increased above
and the deteriorations were expressed linear relationships with the temperature above
. Linear regression coefficients of Hunter L, a, b values decreased with an increase of heat treatment time, whereas the color difference was increased. The linear regression coefficients of Hunter L, a, b,
values in 66.7% ethanol extract solution of Lithospermi radix for 1 hr were -0.3696, -0.4124, -0.2279, and 0.5983, respectively. Inear regression coefficients in color difference (
) could be calculated from the coefficients in Hunter L, a, b values. The low pH treatment of extract from pH 6.07 to pH 1.35 led to decrease of Hunter a value and a little increase of Hunter L, b values, but the high pH treatment above pH 6.07 decreased all Hunter values. Particularly, the visual color of the extract of Lithospermiradix was appeared to be faborable at pH 4.0-6.5, which was a bright red color.
Change in Sterol Compositions of Sesame Seed during Storage
Choi, Sang-Do ; Yang, Min-Suk ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 431~436
The major sterol in the unsaponifiable matter (15.9 mg per gram on basis) of the sesame oil was 4-desmethylsterol (55.6%). 4-desmethylsterol consists of sitosterol (29.5%), campesterol (9.8%),
-avenasterol (6.6%) and stigmasterol (5.9%). Between the packing bags kept the sesame seeds in, namly, the cotton and polyethylene bag, the campesterol content of sesame stored in the cotton bag was not nearly changed, whereas stored in the polyethylene bag was increased upto 4 months storage and then decreased until 15 months. The sitosterol content of sesame stored in cotton bag was increased upto 4 months and then decreased sharply until 15 months of storage, whereas stored in the polyethlene bag was not changed upto 4 months and slightly increased upto 9 months and again decreased until 15 months. Between the storage conditions, namly, light and dark storage, the stigmasterol content of the sesame stored under light condition was hardly changed upto 9 months and slightly increased after that, whereas stored under dark condition was increased upto 4 months, decreased upto 9 months and again slightly increased after that.
-avenasterol was not much changed in all the storage conditions.
Volatile Constituents of Fermented Big Eyed Herring and Slimy
Lee, Eung-Ho ; Koo, Jae-Keun ; Cha, Yong-Jun ; Ahn, Chang-Bum ; Oh, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 437~441
In order to elucidate the flavor compounds of fermented big eyed herring, Harengula zunasi (BLEEKER), and slimy, Leiognathus nuchalis (TEMMINCK et SCHEGEL), the volatile constituents of products were analysed by GLC. In the volatile compounds of fermented big eyed herring, eight kinds of volatile fatty acids, nine kinds of volatile carbonyls, and five kinds of volatile amines were identified. While in the fermented slimy, seven kinds of volatile fatty acids, six kinds volatile carbonyls, and five kinds of volatile amines were also identified. In the volatile fatty acids and volatile amines, n-butyric acid and trimethylamine were the most dominant component in both fermented products. In the fermented big eyed herring 2-methylpropanal, ethanal, and propanal were abundant holding 36.2%, 28.5%, and 16.2%, while in the fermented slimy ethanal, 2-methylpropanal, and propanal were abundant holding 44.7%, 24.1%, and 14.4% of total volatile carbonyls, respectively. From the experimental results, it was concluded that n-butyric acid, trimethylamine and volatile carbonyls such as 2-methylpropanal, ethanal and propanal played an important role in the flavor of the fermented big eyed herring and slimy.
Changes of Nitrogen Utilization Ratio , Protein Solution Ratio , free Sugars in Defatted Soybeans During the Manufacturing of Amino Acid Soysauce by a Low Hydrochloric Acid, Temperature
Park, Chang-Hee ; Park, Se-Ho ; Lee, Suk-Kun ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 442~446
The changes of nitrogen utilization ratio (NUR), Protein solution ratio (PSR) and free sugar contents during the amino acid soysauce manufacturing process by a low hydrochloric acid, temperature were investigated. On hydrolysis by 6%-HCI (3 liquor rate of defatted soybean weight, 3LR) at
, NUR and PSR were 74.51%, 56.49% at 65 hours. At the same time free sugars were detected glucose, galactose, arabinose, fructose, xylose. on hydrolysis at
, NUR and PSR were 77.72%, 64.04% at 50 hours, and 5 free sugars of the above statement were detected at 5 hours. Remarkable decreases in the levels of free sugars, only glucose were observed after 80 hours of the hydrolysis. On hydrolysis by 12%-HCI(3LR) at
, NUR and IRA were 88.41%, 69.47% at 50 hours, free sugar were nearly disappeared after 20-35hours. On hydrolysis, galactose's disappearence rate was faster than glucose's.
Pre-heating treatment for Prevention of Tissue Softening of Radish Root Kimchi
Yook, Cheol ; Chang, Koom ; Park, Kwan-Hwa ; Ahn, Seung-Yo ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 447~453
The effects of preheating and calcium chloride on prevention of tissue softening was examined during fermentation and storage of radish root kimchi. In order to find the optimum condition of preheating treatment, activities of pectinesterase (PE) and polygalacturonase (PG) in radish root were measured with respect to
concentration and temperature. A maximum firmness was obtained with treatment in 0.05M
for 2hr which was optimum conditions for PE activity, while PG was inhibited at the
concentration of 0.05M. Firmness of radish root kimchi prepared by preheating treatment was decreased little during fermentation and storage for 25 days.
Microstructure of Lupin Seed;a Comparative Study With Soybean
Lee, Cherl-Ho ; Kim, Jeong-Kyo ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 454~459
The structure of the seed of Lupinue angustifolius was studied in order to investigate the Food quality of lupin seed in comparision with soybean. The cotyledonary cells of lupinseed was in egg-like shape and much (more than 4 times) larger than those of soybean. The microstructure of cotyledonary cells of lupinseed was characterized with thick cell wall having distinct pit-pairs. The protein bodies in lupinseed cotyledon cell contained numerous crystaloids, which was absent in soybean. The middle lamella of soybean cell was partially disintegrated by excessive heat treatment (
, 20 min), whereas those of lupinseed did not change much by heting at
for 130 min.
Rheological Changes of Chewing Gum During Storage
Lee, Yoon-Hyung ; Yoo, Myung-Shik ; Jhin, Hong-Seung ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 460~468
Changes in intrumental and sensory Theological parameters of chewing gum during storage were stuided. Texture changes are influenced to the great extent by moisture content of stored chewing gum and D.E. of cornsyrup, meanwhile content of cornsyrup, process condition and storage temperature had a little effect on texture change. Highly significant correlation was observed between logarithmic instrumental texture parameters of deformation, bending and puncture test and logarithmic moisture content. And also good correlations were observed between each sensory and instrumental texture parameters. The optimum texture values were estimated by regression analysis.
Rheological Properties of Acorn Flour Gels - Puncture Test and Back Extrusion Test -
Kim, Young-A ; Rhee, Hei-Soo ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 469~473
The typical force-distance curves by puncture test and Back Extrusion test of acorn flour gels were investigated. Kc' and Ks' were calculated to estimate the compression and shear components of a puncture force. In this study, compression effect played a major role. The more concentration of acorn flour gel and diameter of probe increased, the more compression force contributed to the puncture force. In the Back Extrusion test, the effect of increasing the sample size was to extend the length of the plateau without affecting the maximum force. However, as the concentration of acorn flour gel increased, maximum Extrusion force became larger.
Preservation of Fried Fish Meat Paste by Irradiation
Cho, Han-Ok ; Kwon, Joong-Ho ; Byun, Myung-Woo ; Lee, Mi-Kyung ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 474~481
Radurization effects on fried fish meat paste with Co-60 gamma irradiation at 0-5 kGy and physicochemical aspects of the stored samples at low (
, LT) and room (
, RT) temperatures were investigated. The initial microbial loads of the samples were
in total bacterial count,
in yeasts & molds, and
in coliform group, respectively. An irradiation dose of more than 3 kGy was shown to be effective for the radurization of stored samples and there is no apparent difference between air and vacuum packaging groups. The chemical components related to the quality underwent similar changes in the nonirradiated and irradiated groups; however, as the storage time was prolonged the quality of nonirradiated samples rapidly deteriorated. Textural parameters of the samples were little affected by the applied doses, and sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of fried fish meat paste up to 2 times at RT and 3 to 4 times at LT, respectively compared with the nonirradiated control.
Studies on the Thermal Conductivity of Model Foods
Chang, Kyu-Seob ; Chun, Jae-Kun ; Yoon, Han-Kyo ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 482~489
The model foods similar to Korean typical foods were propared by combining moisture, protein and starch, and their thermal conductivities were investigated. Thermal conductivity of the model foods had a close relationship with food components such as moisture, protein and starch content. The interaction between the thermal conductivity and food components was not found. Thermal conductivity was proportionally increased as the moisture content increased, and thermal conductivity of starch food was lower than that of protein foods under the same level of moisture content of the model foods. The regression equation between thermal condutivity of the model foods. The regression equation between thermal conductivity of the model foods and moisture, protein and starch content at
was as follows; k = 0.00421M + 0.03152P + 0.05181. Correlation coefficient between calculated by above equation and measured values showed highly significant (
Effect of Organic Solvents on Lipase for Interesterification of Fats and Oils
Kwon, Dae-Y. ; Rhee, Joon-S. ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 490~494
The effect of organic solvents on the stability and catalytic activity of the microbial lipase from Rhizopus arrhizus for interesterification of fats and oils has been examined. The reaction system used was nonaqueous solvent system (two phase system). The solvents examined were 5 hydrocarbons (n-hexane, n-heptane, n-octane, isooctane, and cyclohexane) and 3 ethers (diethylether, diisopropylether, di-n-butylether). The results revealed that diisopropylether and isooctane are superior to the other solvents examined for interesterification of fats and oils in two phase systems.
Studies for Development of Freeze - Flow Process
Lee, Young-Chun ; Shin, Dong-Bin ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 495~499
To develope a process by which liquid foods can be stored in the liquid state at the frozen storage temperature, suitable cryoprotectants were selected. Orange juice, chosen as an example of liquid foods, was stored with combined cryoprotectants at
, and quality changes of orange juice during storage were evaluated. Among 7 cryoprotectants tested, NaCl solution had lower initial freezing point than others, and initial freezing points of glucose, fructose, glycerol, propylene glycol and citric acid were close to each other. Considering flavor quality of orange juice, cryoprotectants suitable for reducing freezing point of orange juice were glucose, fructose, glycerol, and citric acid. Combined cryoprotectants for reducing freezing point of 3 and 4 folds concentrated orange juice to
consisted of 10% glucose, 8% frutose, 4.6% glycerol and 3% citric acid, and 5.5% glucose, 4.5% fructose, 4.6% glycerol, and 3% cirtric acid, respectively. When destruction of ascorbic acid, sedimentation volume and sensory flavor score of orange juice stored with combined cryoprotectants at
and the control stored at
were compared, there were no significant differences. These results indicated that liquid foods with suitable combined cryoprotectants could be stored at
or below in the liquid state without adverse effect on quality of the stored products.
Studies on Preservation of Concentrated Milk by Freeze - Flow Process
Lee, Young-Chun ; Shin, Dong-Bin ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 500~505
A method to store concentrated milk in the liquid state at
was developed, and quality changes during storage of milk were evaluated. Combined cryoprotectants (CCP) suitable for storing concentrated milk in the liquid state at
were consisted of 17.74% sucrose, 8.87% glucose, 8.87% fructose, 2% glycerol, 0.25% sodium hexametaphosphate, 0.25% NaCl and 0.02% ascorbic acid. The amount of CCP to be added to concentrated milk to depress freezing point to
was 38% by weight. Gelation due to protein denaturation was the most serious quality change during storage, which adversely affected appearance and utilization of the stored product. Gelation was observed after 3 weeks storage in the control, but it was not in milk with CCP throughout 18 weeks storage. Amount of protein precipitated increased in the control during storage, whereas there was no protein precipitated in milk with CCP. Surface color and peroxide value of the control and treatment did not change significantly during storage, and there were no marked differences between the control and treatment. These results indicated that quality of concentrated milk could be preserved, without gelation, by storing milk with CCP in the -liquid state at the frozen storage temperature. Besides, energy required for freezing preservation of milk could be significantly reduced by elimination of phase changes for freezing and thawing, and the stored product could be continuously processed for the final products without long waiting time for thawing.
Studies on the Anti - aging Action of Korean Ginseng
Choi, Jin-Ho ; Oh, Sung-Ki ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 506~515
The inhibitory effects of red-ginseng saponin hydrolyzates (prosapogenin, panaxadiol and panaxatriol) on lipoperoxide formation in vitro and in vivo were investigated and correlated with anti-aging. Saponin hydrolyzates showed the electron-donating ability (EDA) of 12.88 - 19.76% to DPPH in vitro, and the ability was distinctively decreased in order of prosapogenin, panaxatriol and panaxadiol. The induction period of saponin hydrolyzates, which was measured by the method of peroxide value (POV), was much longer than red-ginseng saponin and decreased in order of prosapogenin, panaxatriol and panaxadiol. The inhibitory effect of saponin, hydrolyzates in vivo was remarkably greater than control. In contrast to red-ginseng saponin, almost similar inhibitory effect in rat liver and kidney was observed, whereas they were much more effective than red-ginseng saponin in blood. The superoxide dismutase (SOD) activity of saponin hydrolyzates in vitro was also measured, and the inhibitory effect of saponin hydrolyzates was found to be 24.2-36.4% and 2-3 times greater than that of red-ginseng saponin (12.1%). Saponin hydrolyzates showed the inhibitory effects of 11.2-21.6% and 12.9-22.2% in oral and intraperitioneal administrations, respectively. It was also found from the measurement of peroxidase activity that the inhibitory effects of saponin hydrolyzates were 111.4-139.6% in oral administration and 129.0-188.6% in intraperitoneal administration.
Effects of Soaking , Germination , Incubation and Autoclaving on Phytic Acid in Seeds
Ahn, Bin ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 516~521
Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at
and autoclaving at
. The results showed that total P in all the seeds was decreased slightly by soaking and incubation, but increased in mung bean, soybean during germination. Inorganic P was increased for all the seeds after soaking for 24 hrs, while its content in mung bean, soybean and sesame was significantly increased during germination. Phytic acid content in mung bean, soybean and sesame was significantly seduced by 92 %, 76 % and 78 %, respectively, after 5-6 days of germination. Soaking the seeds for 24 hrs resulted in the reduction of phytic acid by the range of 8-25 %. It was also found that incubation at
for 10 hrs or autoclaving at
for 4 hrs affected significantly for removal of phytic acid from the legume seeds.
Some Quality Changes in Soybean Curd by Addition of Dried Soymilk Residue
Shon, Jung-Woo ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 17, issue 6, 1985, Pages 522~525
The dried soymilk residue (SMR) was added into soybean water extract in order to investigate its effect on physical characteristics of soybean curd. As the mixing ratio (d. b.) increased, the volume and water holding capacity of the curd was reduced and penetration value was increased. However, the Sag value was rather increased until 20% of mixing ratio reached and then decreased drastically by 30% addition of SMR. The overall physical and sensory quality showed that substitution of soybean with SMR by 10% was recommendable without significant unfavorable change in quality of soybean curd. The proposed method of absorption of unbound water on filter paper was proved to be simple and reliable for measurement of water holding capacity of soybean curd.