Go to the main menu
Skip to content
Go to bottom
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 20, Issue 6 - Dec 1988
Volume 20, Issue 5 - Oct 1988
Volume 20, Issue 4 - Aug 1988
Volume 20, Issue 3 - Jun 1988
Volume 20, Issue 2 - Apr 1988
Volume 20, Issue 1 - Feb 1988
Selecting the target year
Contents of Free-Sugars & Free-Sugaralcohols in Pleurotus ostreatus, Lentinus edods & Agaricus bisporus
Hong, Jai-Sik ; Kim, Tae-Young ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 459~462
Compositions of free-sugars and sugar-alcohols in three cultivated mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes of fruiting body and portions(pileus and stipe) were investigated. Glucose, fructose, trehalose, glycerol, arabitol and mannitol were identified in each of the three mushrooms. The major components were mannitol and arabitol in Lentinus edodes, mannitol in Agaricus bisporus, trehalose and mannitol in Pleurotus ostreatus. The total free-sugars and sugar-alcohols content were in the range of 12.7-18.9% in Lentinus edodes, 9.2-16.1% in Agaricus bisporus and 8.2-10.6% in Pleurotus ostreatus. Total contents of these components in Pleurotus ostreatus and Agaricus bisporus were higher in pileus than those in stipe and it was decreased as pileus size development in all of three edible mushrooms.
Effects of Moisture Content and Particle Size of Rice Flour on the Physical Properties of the Extrudate
Ryu, Gi-Hyung ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 463~469
The effects of moisture content and particle size of rice flour on the physical properties of the extrudate were examined by using a autogeneous single screw extruder. The moisture contents tested were in the range of 17-28% and the particle sizes were 18-60mesh and 60-120mesh. Samples were taken at different temperatures from the start-up period to the steady state operation. The expansion ratio increased and bulk density decreased as the moisture content and particle size of the flour decreased. The cutting force decreased and the air cell size became uniform as the moisture content and particle size of the flour decreased. As the moisture content increased, the yellowness of the extrudate powder decreased, while the lightness increased, the apparent viscosity increased and the water soluble index decreased. Gelatinization and partial dextrinization were apparent during the extrusion process, and the degree of dextrinization was appeared to be influenced by the levels of moisture content and particle size of rice flour.
Physicochemical Characteristics of Rice Flour Gelatinized by Extrusion-Cooking
Han, Ouk ; Lee, Sang-Hyo ; Lee, Hyun-Yu ; Kim, Young-Myoung ; Min, Byong-Lyoung ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 470~475
The extrusion-cooking method was used to make gelatinized rice extrudate from rice grits of the Chuchung and the Samgang varieties. The water contents of raw rice grits varied from 15% to 25%, and the physicochemical properties of extrudates were evaluated. Low moisture content showed high expansion ratio in rice extrudate and resulted in some decrease in gelatinization, bulk density and break strength. Increasing the water content to 25% resulted in increase in water absoption index but decrease in water solubility index. With regards to Brabender Amylograph values and rheological patterns, higher moisture content in raw materials revealed stronger pseudoplastic flow behavior with lower viscogram property. Hunter's color values of rice flours extruded at low water content were low in b values. Scanning electron microscopy demonstrated the break-down of starch granules during extrusion.
Some Quality Changes during Fermentation of Kimchi
Ku, Kyung-Hyung ; Kang, Kun-Og ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 476~482
The quality characteristics of pH, total acidity, and color of Kimchi juice and organoleptic properties of taste, odor and texture were studied for their changes during Kimchi fermentation. Kimchi was prepared by salting in 15% NaCl solution for 2 hours followed by addition of other spices and fermentation at
. The results of pH decrease and acidity increase suggested that Kimchi fermentation can be classified into 3 steps of initial, intermediate and final stages. The activation energyes calculated from the intermediate stage where pH decreased rapidly were 15.67Kcal/mole for pH change and 18.99Kcal/mole for acidity change. The Hunter color values of Kimchi liquid showed that it becomes a weak greenish bluecolor as the fermentation progressed. Sensory characteristics of fresh sourness taste and odor and fracturability of Kimchi were increased until pH reached approx. 4.0 and then decreased while moldy taste and odor was increased rapidly thereafter.
Changes in Some Physical Properties of Kimchi during Salting and Fermentation
Kim, Woo-Jung ; Ku, Kyung-Hyung ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 483~487
The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at
. The rate of salt penetration during brining increased as the temperature and salt concentration increased from 5% to 15% while the effect of temperature on the salt penetration rates(%/hr) was rather reduced as salt concentration increased. The hardness of the cabbage measured by puncture test showed a rapid initial decrease during salting and the viscosity of brine changed little. Fermentation of Kimchi resulted a little increase in viscosity of Kimchi juice while the hardness of the cabbage decreased rapidly as pH reduced to pH 4.2-4.3 and then increased a little thereafter.
Effects of Alkali-protease Treatments on Acidity, Viscosity and Color of Anchovy Extracts
Park, Joo-Young ; Kim, Hye-Kyung ; Kim, Woo-Jung ; Yun, Shuk-Ja ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 488~492
The physicochemical properties of viscosity, color, acidity and volume of anchovy extract were measured for their changes during extraction with alkali solution and/or proteolytic enzymes. The dried anchovies were ground in 0.3N NaOH solution followed by hydrolysis with neutral or alkaline protease and centrifuged to obtain anchovy extract. The results showed that the volume of supernatant after centrifugation increased from 70% of water only extraction to 89% by combined alkali-enzyme treatment. Titratable acidity of the extract showed a tendency of a little increase while viscosiy decreased with prolonged enzymic hydrolysis. Changes in Hunter value of 'L', 'a', 'b' showed that the extract became darker and less yellowish as protease treatment prolonged.
Effect of Packaging Materials on Shelf-life of Soybean oil
Koh, Ha-Young ; Park, Hyung-Woo ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 493~497
Peroxide value (POV), acid value (AV), color and flavor of soybean oil packaged with polyethylene (PE) bottle and Tetra-pack were periodically checked at
for 33 days. POV more quickly increased when the storage temperature became higher. Kinetics of POV was followed the zero-order reaction rate.
values of those were in 1.8 in PE bottle and 2.1 in Tetra-pack at
. Sensory scores were stable in PE bottle and Tetra-pack
and in Tetra-pack at
, but those reached to the critical sensory point of 5 in PE bottle at
days storage. Therefore, shelf-life of soybean oil could be predicted as 14.1 months and 7.8 months in PE bottle and 32.6 months and 22.5 months in Tetra-pack at
by reaction rates of POV,
values and sensory scores.
Comparison of Quality Stability of Rice and Rice Flour during Storage
Kim, Byeong-Sam ; Park, Noh-Hyun ; Jo, Kil-Suk ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 498~503
Rice and rice flour were stored at
, room temperature
for six months and the changes in physicochemical and organoleptic qualities were investigated to determine the preservability. Fat acidity increased rapidly up to 60 days at room temperature and 45 days at
and thereafter it increased slowly. At
, it increased constantly and slowly throughout the storage. In the changes of Hunter's color for the rice and rice flour, L-value was decreased, but
was increased. In amylograph properties, initial pasting temperature, maximum viscosity and breakdown were all increased. Quality of stored rice was a little superior to rice flour, but there were not significantly different among them.
Physicochemical Properties of Various Milled Rice Flours
Park, Yong-Kon ; Seog, Ho-Moon ; Nam, Young-Jung ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 504~510
The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of
increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and
max values of the iodine complex of the cold-water extractable
from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.
Changes in the Taste and Flavour Compounds of Kimchi during Fermentation
S.Hawer, Woo-Derck ; Ha, Jae-Ho ; Seog, Ho-Moon ; Nam, Young-Jung ; Shin, Dong-Wha ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 511~517
Kimchi, a traditional vegitable fermented food in Korea, was prepared and fermented at
in order to analyze the taste and flavor compounds. Major flavor components were identified as dimethyl-disulfide, dimethyl-trisulfide, dipropyl-disulfide, 1-butane 1-isothiocyanate, diallyl-disulfide by GC and GC/MS. Some organic acids such as lactic acid and citric acid increased from 1.2mg/100g and 5.4mg/100g in the initial stage to 33.3mg/100g and 44.4mg/100g at the end of fermentation, respectively. Free amino acids in kimchi were found to play an important role for the taste. The contents of total free amino acid increased from 316.3mg/100g to 600mg/100g in the fermented kimchi and glutamic acid, alanine, valine, leucine, lysine and arginine were abundant in kimchi. The results of sensory evaluation showed that the taste of kimchi was closely related to the contents of non-volatile organic acid, free amino acid and pH.
Lactic Acid Fermentation in Soymilk by Single and Mixed Cultures of Lactobacillus Casei and Kluyveromyces fragilis
Yu, Ju-Hyun ; Lew, In-Deok ; Park, Chung-Kil ; Lim, Hong-Chul ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 518~525
Lactobacillus casei IFO 3012 and Kluyveromyces fragilis(KFCC 35458) were cultured together in Soymilk to investigate the growth characteristics and the conditions suitable for acid Production. L. casei produced more amount of acid rapidly when cultured with K. fragilis in soymilk than when cultured singly. The optimum conditions for acid production by the mixed cultures of L. casei and K. fragilis were achieved with a temperature of
, a 1:5-1:9(O.D 660) ratio of L. casei to K. fragilis at inoculum, a 1.0 level of sucrose fortification or a 2.0% level of skim milk powder fortification and a culture time of 24hr. Under these conditions the amounts of acid produced by the single culture of L. casei and the mixed cultures with K. fragilis were 0.31% and 0.44% in soymilk, 0.43% and 0.97%, respectively, in soymilk fortified with 1.0% level of sucrose. These indicate that the amount of acid produced by mixed cultures is about 1.42 fold greater in soymilk and about 2.26 fold greater in soymilk fortified with 1.0% level of sucrose than that produced by the single culture of L. casei. The amount of acid produced in soymilk fortified with 2.0% level of skim milk powder was 1.0 level for both of the single culture of L. casei and the mixed cultures of L. casei and K. fragilis after 24hr incubation. In soymilk fortified with skim milk power less than 1.5 the mixed culture with K. fragilis showed higher content of acid than the single culture of L. casei only.
Effect of Preventing the Maillard Reaction between Casein and Glucose with Corn Starch and Sucrose
Lee, Jong-Tae ; Woo, Kang-Lyung ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 526~535
To estimate the effect of preventing the Maillard reaction between casein and glucose coated by freeze drying with corn starch slurry or mixture slurry of corn starch and sucrose, the reactants were treated into five groups of nonbrowning material(control), uncoated browning material, browning material coated casein alone with starch slurry, browning material coated both of reactants with starch slurry and browning material coated both of reactants with mixtrue slurry. All samples had a moisture content of about 15%. Browning reaction was carried out by storage for 30 days at
, 67% RH. In vitro available lysine contents were decreased by the browning regardless of coating the reactants and were higher about 20.5% in the browning materials coated with mixture slurry than in the uncoated browning materials. Fructosyl-lysine contents were increased about tenfold by the browning regardless of coating and were decreased about 15.8% in the browning materials coated with mixture slurry as compare with the uncoated browning materials. The materials showing the greatest resistance to the browning reaction in the coated materials were those in which both of reactants were coated with the mixture slurry of corn starch and sucrose.
Effects of Blanching, Chemical Dipping, Freezing Methods and Storage Period on Quality of Frozen Mushrooms
Lee, Young-Chun ; Lee, Kyung-Hae ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 536~540
Effects of blanching time, chemical dipping, freezing method and storage period on texture, color and yield of frozen whole and sliced mushrooms were investigated, and the results are summarized as follows; Frozen whole mushrooms blanched for 5min. had markedly tougher texture than mushrooms blanched for 1 or 2 minutes. As the storage time of frozen mushrooms increased from 3 to 6 months, shear press values increased very significantly. The texture of Freon frozen and plate frozen mushrooms was similar after 3 months storage. Blanching time did not affect texture of frozen sliced mushrooms significantly, but storage time did. The results of sensory evaluation for texture were in good agreement with shear press values. Chemical dipping methods were effective in maintaining desirable color of frozen whole and sliced mushrooms stored for 3 months. The yield of frozen whole mushrooms was significantly increased by shortening blanching time in combination with chemical dipping. Sliced mushrooms required at least 2 min. blanching, to avoid excessive breakage in mechanical slicing operation, for better yield.
Studies on the Optical Resolution of DL-Amino Acids by Aminoacylase Immobilized on Chitosan: Immobilization of Aminoacylase
Lee, Sang-Hyun ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 541~546
Optimum conditions for immobilization of aminoacylase on chitosan were investigated, and the results are summerized as follows: Optimum conditions for activation of chitosan were pH 6.0, 0.2% of glutaraldehyde, and 120 minutes of reaction time. Enzyme concentration and reaction time for immobilization of aminoacylase on the activated chitosan were 80mg/20ml, and 90 minutes, respectively, and the yield of activity of the immobilized enzyme was 42.6%.
Studies on the Optical Resolution of DL-Amino Acids by Aminoacylase Immobilized on Chitosan: Properties and Reactivity of Immobilized Aminoacylase
Lee, Sang-Hyun ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 547~552
Aminoacylase immobilized on chitosan was applied for optical resolution of DL-amino acids. Optimun pH's for hydrolysis of N-ac DL Met, N-ac DL Try and N-ac DL Phe by immobilized aminoacylase were 8.0, 7.0, and 7.5, respectively. The pH stability of immobilized aminoacylase was less than that of soluble enzyme, while there was no difference in thermostability between immibilized and soluble enzymes. The reaction rate of immobilized enzyme was maximum, when concentrations of N-ac DL Met, N-ac DL Try and N-ac DL Phe were 0.05, 0.03 and 0.05M, respectively. Continuous resolution of M/20 N-ac DL amino acids with immobilized aminoacylase packed in a column resulted in 100% hydrolysis upto space velocity
, and the half-life of the column at space velocity 5.0 was about 25 days. The yield of L-Met, L-Try and L-Phe recovered from 2 liter of column effluent were 57%, 52% and 52%, respectively.
Effect of Storage Humidity on the Textural Characteristics of Crackers
Kim, Hee-Sup ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 553~557
To investigate the effect of storage humidity on the textural characteristics of crackers, their crispness and tenderness were measured by sensory and instrumental methods. Domestic cracker samples stored for 1 and 3 weeks at 4 different relative humidities of 23, 31, 51 and 79% showed the decrease in crispness intensity as the humidity increased while storage period did not affect their textural characteristics. When domestic and imported cracker samples were stored for 1 and 3 weeks at relative humidities of 31% and 79%, there was no significant difference in their textural characteristics.
Mutagenic Activity by Ames Test of Bracken Grown in Korea
Yoon, Jae-Young ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 558~562
The ethanol-and water-extracts of curled tops and stalks of young bracken (Pteridium aquilinum) fronds in raw and cooked states were examined for their mutagenicity by Ames test using Salmonella typhymurium mutants. Even a small amount of water extract from raw bracken was mutagenic to TA 1538 strain without addition of
mix whereas a strong toxicity appeared at higher levels of the extractive. With
mix, the water-extract from raw bracken was not mutagenic at all and not toxic to all strains tested, The amount of water-extract from cooked bracken was one-tenth of the amount from raw bracken and the water-extract showed no mutagenic effect to all strains tested. Ethanol-extract of bracken showed no mutagenicity in any case.
Relative Effectiveness of Some Antioxidants on Palm Oil and Beef Tallow by AOM Tests
Yang, Joo-Hong ; Jang, Young-Sang ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 563~568
Relative effectiveness of antioxidants with their synergists was investigated by measuring AOM stability of palm oil and beef tallow during heating. TBHQ added at a concentration of 0.02% gave the highest AOM stability to palm oil among the antioxidants tested at the equivalent concentration. Beef tallow with added TBHQ showed a higher AOM stability than those with α-tocopherol
and a mixture of BHA and BHT, but showed a lower AOM stability than those with
and mixed tocopherol(m-toc). Addition of
to palm oil and beef tallow increased the AOM stability less than a mixture of BHA and BHT. Palm oil and beef tallow with added
and m-toc showed higher AOM stabilities than that with
, and there was no significant difference in AOM stability noted between
and m-toc. The synergistic effects of citric acid to
and of ascorbyl palmitate to
was noted higher in beef tallow than in palm oil, while that of ascorbyl palmitate to
was higher in palm oil than in beef tallow.
Relative Effectiveness of Some Antioxidants on Storage Stability of Instant Noodle(Ramyon) Fried by Palm Oil and Beef Tallow
Yang, Joo-Hong ; Chang, Young-Sang ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 569~575
Storage stabilities of ramyons fried in palm oil and beef tallow with added antioxidants and their synergists were investigated by comparing the changes in physicochemical parameters and n-hexanal concentrations of oils extracted from ramyons during storage. Ramyons fried in palm oil and beef tallow with added
showed an enhanced storage stabilities when compared to those fried in the oils with
. Ascorbyl palmitate was found to be a better synergist than citric acid for the antioxidant activity of both
. Phenolic antioxidants gave a better storage stability than tocopherol when ramyon was fried in beef tallow, while a mixture of BHA and BHT gave an inferior storage stability than
when ramyon was fried in palm oil. The effectiveness of the antioxidants tested on storage stability of stored ramyon had a close relationship to the n-hexanal concentration. On the other hand, the paramenters such as peroxide value, carbonly value, and conjugated diene concentration showed inconsistency during the course of the storage experiment.
Studies on the Dietary Fiber of Brown Rice and Milled Rice
Lee, Hee-Ja ; Byun, Si-Myung ; Kim, Hyong-Soo ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 576~584
Neutral detergent fiber(NDF) were extracted from the Nampung, Milyang #23, Whasung and Jinhung varieties of rice by neutral detergent fiber method. To determine the properties of NDF three factors were measured : water-binding capacity(WBC), Fe-binding capacity and sodium taurocholate binding with NDF. The average WBC of NDF was
NDF, and the average Fe-binding capacity ranged from 24.63% at pH 5.0 to 19.6% at pH 6.0 and 48.98% at pH 7.0. Binding of sodium taurocholate with NDF was determined in vitro using C-14 labeled sodium taurocholate at 100M sodium taurocholate concentrations. NDF binding of Jinhung was 27.87 while Nampung, Milyang #23 and Whasung measured 32% each. When sodium taurocholate concentrations were raised from
the tendency of binding increased as the concentrations increased, but not linearly.
Studies on the Lipid Content and Neutral Lipid Composition of Brown Rice and Milled Rice
Lee, Hee-Ja ; Lee, Hyun-Joo ; Byun, Si-Myung ; Kim, Hyong-Soo ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 585~593
The lipid contents and neutral lipid components of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang #23, Whasung and Jinhung. Total lipid contents of brown rice, milled rice and bran were 2.65%, 1.09% and 20.24% respectively. The ratios of neutral lipids, glycolipids and phospholipids in total lipids were 82.53:12.39:4.08 in brown rice and 87.72:7.02:5.26 in bran. Neutral lipids were separated on the TLC; among them 6 neutral lipids were identified by comparing the RF value of standards. Triglycerides(TG), free fatty acids(FFA) and steryl esters(SE) were major neutral lipid components in brown rice, milled rice and bran. TG content of the bran, compared to that of brown rice and milled rice, was very low in contrast the FFA content was high. The major fatty acids of total lipid and neutral lipid fractions were palmitic, linoleic and oleic acids, comprising over 95% of these classes.
Freezing Preservation of Liquid Egg by Freezing Point Depression
Lee, Young-Chun ; Lee, Kyung-Hae ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 594~599
Methods by which liquid egg could be stored in liquid state at frozen storage temperature
with selected cryoprotectants and enzyme treatment were investiated, and quality changes in samples during storage were examined. The concentration of cryoprotectants (45% fructose and 55% glucose) to be added to egg yolk and whole egg to store them at
in unfrozen state were 45.2% and 70.3%, respectively. Changes in consistency, precipitation of protein and microstructure of egg samples during storage indicated that adding cryoprotectants to liquid egg could effectively inhibit development of gelation during storage at
. Treating liquid egg with 0.15% papain could inhibit gelation during storage to some extent.
Effect of Reaction Conditions on the Thiamine Decomposition by Bracken
Yoon, Jae-Young ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 600~605
Antithiamine activity of raw and cooked brackens(Pteridium aquilinum) was evaluated under various reaction conditions by means of the thiochrome fluorescence method. The effects of caffeic acid and cysteine on the thiamine decomposition were also determined by thiochrome fluorescence and Lactobacillus viridescens bioassay methods. A water extract of raw bracken exhibited a high antithiamine activity which was increased with higher pH, temperature, incubation time and concentration of bracken. The influence of reaction conditions was less apparent in cooked bracken than in raw bracken. Caffeic acid stimulated the thiamine decomposition whereas cysteine showed a suppressive effect. The effect of cysteine was lower in the decomposition of thiamine by bracken extract.
Volatile Flavor Compounds of Korean Shiitake Mushroom(Lentinus edodes)
Hong, Jai-Sik ; Lee, Keuk-Ro ; Kim, Young-Hoi ; Kim, Dong-Han ; Kim, Myung-Kon ; Kim, Young-Soo ; Yeo, Kyu-Young ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 606~612
The volatile flavor compounds of fresh and dried shiitake mushrooms(Lentinus edodes) were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS, and effects of pH on the formation of volatile compounds in fresh shiitake mushroom were investigated. Of the 29 compounds identified from fresh shiitake mushroom, the main volatile compound was 1-octen-3-ol comprising about 74.7% of the total volatiles and that in dried shiitake mushroom was 1, 2, 4-trithiolane comprising about 66.3%. With the exception of above two compounds, 3-octanone, 1-octen-3-one, 3-octanol, cis-2-octenal, n-octanol and cis-2-octenol as
compounds were identified. Carbon disulfide, dimethyl disulfide, dimethyl trisulfide, 1-(methyl thio)-dimethyl disulfide, 1, 2, 4, 5-tetrathiane as sulfurous compounds were also identified. The formation of
compounds in fresh shiitake mushroom during immersion was dominant in the range of pH 6.0 to 7.0, while the formation of sulfurous compounds in the range of pH 8.0 to 9.0.
Effects of Added Corn Starches on Sensory Characteristics of Acorn Mooks(Starch Gels)
Park, Sang-Ok ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 613~617
This study was undertaken to observe the effects of partial replacement of acorn starch with dent, cross-linked, or acid modified corn starches, and of refrigeration on sensory characteristics of acorn mooks(starch gels). Triangle test was used to determine if there were noticeable differences among the monks. In order to find the source of differences, various sensory properties of the monks were evaluated with quantitative descriptive analysis on unstructured scale. The results indicated that added corn starches affected significantly most of the sensory characteristics evaluated. Control acorn monks had greater intensities in color, clarity, bend property, firmness and cohesiveness. Monks containing cross-liked corn starch were more similar to control than the other mixed starch monks, fresh or refrigerated.
Effects of Added Corn Starches and Hydrocolloids on the Characteristics of Mungbean Starch and the Mook(Starch Gel)
Park, Ok-Jin ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 20, issue 4, 1988, Pages 618~624
This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with defferential scanning calorimeter. The viscosity of MB paste cooled to
after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed monks with CL were more similar to MB monks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between monks with and without CL.