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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 18, Issue 6 - Dec 1986
Volume 18, Issue 5 - Oct 1986
Volume 18, Issue 4 - Aug 1986
Volume 18, Issue 3 - Jun 1986
Volume 18, Issue 2 - Apr 1986
Volume 18, Issue 1 - Feb 1986
Selecting the target year
Blending Effect of Palm Oil on Physicochemical Properties of Rice Bran Oil
Yoon, Suk-Hoo ; Kim, Sun-Ki ; Teah, Yau-Kun ; Kim, Kil-Hwan ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 329~333
Rice bran ell was blended with double fractionated palm olein (DF palm olein) to examine the cooking performance of blended oil. A blended oil made with 80% or higher rice bran oil and 20% or less DF palm olein passed the cold test, and had a cloud point of
. Blending of DF palm olein to rice bran oil lowered the smoke point, refractive index, and absorbancies at 232 and 268 nm of rice bran oil. Dielectric constant of oils was not affected by blending during heating. Blending of DF palm olein , however, increased the acids formation in rice bran oil, whereas it retarded polymer formation. The results of the analytical methods used in this study except dielectric constant measurement showed significant difference among the blended oils depending on the blending ratios.
Quality Evaluation of Raw Tomato Fruits - With special reference to color and puffiness -
Lee, Mie-Soon ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 335~338
A simple spectrophotometric technique using sequential extraction of pigments was attempted to perform color evaluation of raw 'Taimuri' tomato (Lycopersicon esculentum Mill.) fruits. The difference between summed absorbance of 80% acetone and chloroform extract at 480 nm and 660 nm reflected the maturity of rawtomato fruits. The measurement system presented was regarded as a simple and reliable method for objective color evaluation of tomato fruits. It seems possible to predict the degree of puffiness by weight per volume w/v ratio of tomato fruits during various stages of maturity.
A Simple Method for Detection of Trypsin Inhibitors in Soybean (Glycine max)
Jo, Ku-Hyung ; Lee, Chun-Yung ; Hong, Jong-Uek ; Kim, In-Soo ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 339~344
The specific reaction of trypsin inhibitors with trypsin to form stable complexes was successfully applied for detection of trypsin inhibitors in soybean. Soybean extract was treated with
to remove globulin fraction, followed by digestion with trypsin and fractionated by chromatography on Sephadex G-50. The void volume fraction contained the trypsin-trypsin inhibitor complexes as well as trypsin. The trypsin inhibitors were then detected by their molecular weight differences on SDS-polyacrylamide gel electrophoresis, in which the complexes dissociate into trypsin and its inhibitors. With the method proposed, trypsin inhibitors were indentified by their ability forming the stable complexes with trypsin and their anti-tryptic moiety. The formation of the complexes with trypsin was further confirmed by two dimensional electrophoresis and DEAE-Sephadex A-25 chromatography. Employing the proposed method, it was found that soybean (Glycine max cv. Hill) contained 7 trypsin inhibitors.
Desmutagenic Effect of Legumes and Plants Crude Saponins in Salmonella typhimurium TA 98
Ryu, Beung-Ho ; Lee, Beung-Ho ; Ha, Mi-Suck ; Kim, Dong-Seuk ; Sin, Dong-Bun ; Nam, Ki-Du ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 345~350
Crude saponins of soybean and Azuki bean (2.0 mg/plate)were most effective against Trp-p-2, and also all of legume saponins (2.0 mg/plate)were excellent effective against aflatoxin
. Crude saponins of taro, burdock and ginseng were remarkably effective at ranging from 1.0 mg to 2.0 mg per plate against MeIQ. Especially ginseng saponin was excellent effective and arrow root saponins was remarkably effective against MeIQ, respectively. Plant saponins of taro, lotus burdock, arrow root and ginseng except for dodok were most effective activities against aflatoxin
Drying Characteristics of Minced Fish on Drum Dryers
Kim, Kong-Hwan ; Piyarat, Warcharin ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 351~356
The effects of drum spacing, steam pressure and drum speed on drying rate of minced fish flesh on both single and double drum dryers were studied. Starch additions in the form of tapioca flour up to 2.5% have been found satisfactory for aiding in sheet formation at the doctor blade. When the retention time was adjusted to maintain a constant product moisture, the highest production rate was obtained at the smallest drum spacing and the highest steam pressure within the limits of experimental conditions considered. The operating conditions suitable for producing the flakes with 5% moisture were: 100 kPa (steam pressure), 0.1 mm (drum spacing) and 3 rpm (drum speed). The production rate and overall heat transfer coefficient under these conditions were
hr and 950
respectively. The drying data were fitted well to the conventional drying model, namely
, resulting in the various drying constants depending the operating conditions.
Effects of Temperature and Composition on the Thermal Conductivity and Thermal Diffusivity of Some Food Components
Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 357~363
The thermal conductivity and thermal diffusivity of food are heavity dependent on temperature and composition. The thermal properties of pure component solids were determined by the proposed model at a temperature range of
from the experimental values of 10%, 30% and 60% solid content suspensions. The major components of food products were proteins(albumin, casein, whey protein, meat protein and gluten), lipids (milk fat, vegetable oil, lard and corn oil), carbohydrates (dextrose, lactose, sugar and starch), fibers (cellulose and pectin), all milk salts. A modified probe method was used to measure these properties of pure component suspensions of each major component of food products. General mathematical models which were developed by an optimization technique can be applied to predict the properties of food products.
Prediction of Firmness and Strength of Low-ester Pectin Gel from Chemical Composition
Kim, Woo-Jung ; Smit, C.J.B. ; Rao, V.N.M. ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 364~371
High-ester pectin was demethylated by the treatments of HCl alone and a combination of HCl and
. The low-ester pectin prepared were analyzed for chemical composition and the pectin gels were evaluated for firmness by sag values and strength by puncture stress. Gels made from HCl demethylated sample showed brittle, weak and poor elastic characteristics while the
treated samples generally resulted in a smooth and elastic gels except those samples having very low content of ester group or acid amide group. Statistical analysis showed that significant correlations were found between sag values and ester content or molecular weight, and puncture stress and ester content, acid amide groups or molecular weight. The equations derived for sag, puncture stress and sag/puncture stress from chemical data could be useful for prediction of some of the physical properties of low-ester pectin gel.
Effect of Temperature on Cooking Rate of Soybean
Kim, Sung-Kon ; Cho, Kwang-Ho ; Kim, Jong-Goon ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 372~375
The temperature dependence of the cooking rate of soybean cotyledon was investigated by cooking samples at
and by measuring the maximum cutting force. The cooking of soybean followed a first-order reaction and the reaction rate constant was approximately doubled by increase of cooking temperature by 4 or
. The z-value for softening of the soybean, which was calculated from the time-temperature combinations that gave the same degree of cooking, was
Pigment-forming bacteria in the presence of L-typrosine and their possible role in the browning of fermented soybean products
Park, Seung-Kyu ; Kyung, Kyu-Hang ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 376~381
A hypothesis that Korean home-made fermented soybean products are brown-pigmented in large part by contaminated bacteria is proposed. Twenty six strains of bacteria forming brown pigments in the presence of L-tyrosine were isolated from home-made soybean paste. They were characterized and all were identified as strains of Bacillus subtilis. The isolates produced dark brown to brownish black pigmentation on yeast extract-peptone-glucose agar (YPGA) supplemented with 0.1% L-tyrosine in 72 hours but not on YPGA. They also caused different depress of lighter pigmentation on potato dextrose agar and nutrient agar. When an arbitrarily chosen pigmenting isolate was cultivated in a liquid medium supplemented with L-tyrosine, it began to produce pigments only after cell growth stopped. The tyrosinase enzyme was extracted and the enzyme activity was measured by using L-tyrosine and 3-hydroxytyrosine (L-dopa) as substrates. The crude enzyme preparation porduced pigments at rates of
optical density units/min measured at 490㎚ for tyrosine and dopa, respectively. Possible content of L-tyrosine in a soybean paste formula was calculated.
Changes in Oligosaccharides and Sensory Quality of Soymilk During Germination
Kim, Woo-Jung ; Yoon, Suk-Kwon ; Lee, Chun-Young ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 382~387
The effect of germination of soybeans on chemical and sensory qualities of soymilk were investigated. The soybeans were soaked and germinated at
for 5 days prior to grinding. The result showed that a rapid initial decrease in the contents of raffinose and stachyose and a slight increase in protein yield were found after 2 days of germination. Undesirable flavor such as beany and grassy was minimum and total acceptability was maximum for the soymilk prepared from soybeans germinated for two days. Changes in roasted nutty odor and taste were almost identical to the changes of total acceptability during-five day germination.
Evaluation of Red Pigment of Cockscomb Flower in Model Food Systems as a Natural Food Colorant
Lee, Sang-Yeol ; Shin, Yong-Chul ; Byun, Si-Myung ; Jo, Jae-Sun ; Cho, Sook-Ja ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 389~392
To evaluate a pigment of the flower of cockscomb, Cclosia critata. as a natural food colorant, jelly-po, candy and sherbet were chosen as model foods and colorized to red with the pigment of the flower. Color changes were evaluated by analyses with Hunter color difference colorimeter. Lovibond tintometer and UV-visible spectrophotometer. Also sensory evaluation was carried out. The results obtained indicated that the red pigment of the flower had a good potential as food colorant, when it is utilized under the certain limited conditions: low water activity such as candy or low temperature. Data obtained indicated good correlation between instrumental analyses and sensory evaluation as well.
Effect of Defatting on Gelatinization of Starch and Cooking Properties of Akibare (Japonica) and Milyang 30 (J/Indica) Milled Rice
Kim, Soon-Mi ; Kim, Kwang-Ok ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 393~397
Effects of defatting on the starch gelatinization of Akibare (Japomica) and Milyang 30(J/Indica) rice and on textural properties of cooked rices were investigated. Defatting increased amylographic viscosity greater in Milyang 30 than in Akibare. Hardness of cooked rice was decreased by defatting both in Akibare and Milyang 30. The reduction of hardness, however, was more pronounced for Milyang 30 than for Akibare, by defatting.
Lupin Seed for Human Consumption
Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 398~405
The food quality of lupin seed, i.e. soaking, cooking, sprout growing and mold growing for fermentation, was investigated by using the seed of Lupinus angustifolius harvested in Western Australia. A method to produce lupin seed protein concentrate (LPC) was developed, and the wage of LPC in Korean food system was investigated. The water soaking rate of lupin seed was faster than that of soybean, but the cooking rate of lupin seed was much slower compared to soybean. The thermal softening time,
, was 345 min for lupin seed and 84 min for soybean. A two-phase solvent extraction system consisting of haxane-alcohol-water could effectively remove the residual bitter taste, lipid and yellow pigments of lupin seed flour, and the resulting LPC contained over 50% protein and had bland flavor and milky white color. Treatment of LPC with carbohydrate decomposing enzymes resulted in a product of more soluble and higher concentration of protein. Methods to produce lupin seed vegetable milk and lactic beverages from LPC products were discussed.
Effects of Dairy Processing Operations on Milk Proteins
Jenness, Robert ;
Korean Journal of Food Science and Technology, volume 18, issue 5, 1986, Pages 406~412