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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 22, Issue 7 - Dec 1990
Volume 22, Issue 6 - Nov 1990
Volume 22, Issue 5 - Oct 1990
Volume 22, Issue 4 - Aug 1990
Volume 22, Issue 3 - Jun 1990
Volume 22, Issue 2 - Apr 1990
Volume 22, Issue 1 - Feb 1990
Selecting the target year
Evaluation of Quality of Ginger Oleoresin by Thermal Analysis
Shin, Ae-Ja ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 229~233
The thermal analysis method has been proposed for the evaluation of the relative qualities of different ginger oleoresin samples and discussed to demonstrate its simple applicability. TGA measurement to compare characteristics of ginger oleoresins give more sensitive indication on the thermal decomposition than that of DSC. The results show that the quality of oleoresin obtained from sliced sun dried ginger is better than that from hot air dried whole ginger.
Preparation of Oyster (Crassostrea gigas) and Sea Mussel (Mytilus coruscus) Hydrolyzates using Commercial Protease
Lee, Young-Chul ; Kim, Dong-Soo ; Kim, Young-Dong ; Kim, Young-Myoung ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 234~240
Attempts have been made to optimize the hydrolysis conditions of the oyster and the mussel by the commercial proteolytic enzymes. Raw materials were digested with seven different commercial enzymes, and their quality parameters measured in terms of degree of hydrolysis and content of free amino nitrogen, nucleic acid-related substances. and free amino acids as well as sensory evaluation of optimization of their hydrolysis conditions. As a result, following enzymes have been disclosed as effective for enzymatic digestion: MKC-HT proteolytic, alcalase 0.6L and thermease for the oyster whereas MKC-acid fungal protease and thermoase for the mussel, respectively.
Instant Tea Preparation from Cassia tora Seeds
Kim, Joong-Man ; Kim, Hyung-Tae ; Hwang, Shin-Mook ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 241~247
In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting
effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).
Effects of Food Grade Porcine Pancreatic Lipase on the Production of Short-Chain Fatty Acids and its Contribution
Kwak, Hae-Soo ; Jeon, Ike-J. ; Park, Joung-Nam ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 248~254
Commercial food grade porcine-pancreatic lipase was incorporated into cheese at two different levels of concentration and ripened at
Gas chromatographic analysis showed that the pancreatic lipase-treated cheese produced significantly higher levels of short-chain free fatty acids than controls. At
the high level of pancreatic lipase-treated cheese produced medium flavor cheese at 1 wk and close to sharp flavor cheese at 3 wk without causing distinctive defects. The low level of pancreatic lipase-treated cheese developed a number of good quality cheese. They were roughly equivalent to medium and sharp cheeses when ripened at
for 3 to 15wk. Statistical analyses indicated that there were significant correlations between aged Cheddar flavor and the concentration of c6 as individual short chain free fatty acids (FFA) or C4 and C6 FFA combinations. Pancreatic lipase may be applicable for the accelerated ripening of Cheddar cheese if appropriate conditions are used.
Effects of Tocopherols on the Oxidation Stability of Evening Primrose Oil
Pyo, Young-Hee ; Ahn, Myung-Soo ; Yim, Ung-Kue ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 255~260
The effects of different concentrations of tocopherols on the oxidation stability of evening primrose oil (EPO) in the dark
were evaluated by some physicochemical characteristics such as peroxide, conjugated diene value and fatty acid composition. The results of the present study were as follows; Alpha-tocopherol at all concentrations (0.02%, 0.05%, 0.10%) showed a prooxidant effect during autoxidation of EPO. This prooxidant activity of alpha-tocopherol increased as its concentration increased rapidly. Delta-tocopherol showed antioxidant activity as its concentration increases at an early stage of storage. But the activity was fairly poor antioxidant activity and was not greater than antioxidant activity of BHT. However, the antioxidant effect of delta-tocopherol and BHT showed no apparent differences as compared with result of none.
Studies on the Volatile Compounds of Du-Chung Leaves
Jang, Hee-Jin ; Kim, Ok-Chan ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 261~265
The volatile components of Eucommiae foliums were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined gas chromatography (GC) and gas chromatography-mass spectrometry(CC-MS). Thirty five components, including 7 alcohols, 3 aldehydes, 4 ketones, 2 esters. 18 hydrocarbons and 1 phenol were confirmed in Eucommiae foliums. Among total volatiles the main component it appeared to be 2-ethyl furyl acrolein, comprising about 31.4%.
Shelf-life Study of Yukwa(Korean Traditional Puffed Rice Snack) and Substitution of Puffing Medium to Air
Shin, Dong-Hwa ; Kim, Myung-Kon ; Chung, Tae-Kyu ; Lee, Hyun-Yu ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 266~271
Yukwa(Korean traditional puffed rice snack) puffed by vegetable oil was evaluated its shelf-life and monitored its physicochemical changes during long term storage. And air puffing instead of oil was tested for substitution of puffing medium. The shelf-life of oil puffed Yukwa was less than 4 weeks at
by peroxide value and negligible changes in physical texture was detected after 9 weeks storge. There was a possibility to apply air puffing method for Yukwa making and its optimum temperature was around
. Air puffed Yukwa was a little less expansion rate, same level of hardness and high brittleness compared with oil puffed . Sensory evaluation of air puffed Yukwa was as same as air puffed in odour, firmness and texture but overall taste was less score probably causing by oil used which need a impovement for air puffed Yukwa. No differences in structure of both Yukwa observed by SEM was showed.
Effect of Some Additives for Yukwa (Popped Rice Snack) Quality Improvement and Process Modification Trials
Shin, Dong-Hwa ; Kim, Myung-Kon ; Chung, Tae-Kyu ; Lee, Hyun-Yu ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 272~277
Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking
of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.
Effect of Soluble-Solids Contents of Chinese Cabbages on Kimchi Fermentation
Shim, Sun-Taek ; Kim, Kyung-Je ; Kyung, Kyu-Hang ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 278~284
A study relating the soluble-solids (S.S.) contents of Chinese cabbages to the final titratable acidities(TA) of kimchis was conducted. The S.S. contents of Spring-sowed Chinese cabbages were in the range from
Brix while those of Autumn-sowed Chinese cabbages were in the range from
Brix. The S.S. contents of Chinese cabbages were varing depending on their varieties and the cultivating seasons. However, seasonal variations were much more significant than the varietal variations. The final TAs of kimchis after complete fermentation were found to be directly proportional to the S.S. contents(x) of Chinese cabbages, showing that TA equals to 0.30x+07779. From the equation, a Chinese cabbage of a S.S. content with up to
Brix, which is practically impossible to obtain, will make a kimchi which will not be overacidified during the prolonged storage period without any preservative measures.
Organoleptic Characteristics of Mushrooms (Agaricus bisporus) As Functions of Post-Irradiation Period
Kwon, Joong-Ho ; Byun, Myung-Woo ; Kim, Suc-Won ; Yang, Jae-Seung ; Cha, Bo-Sook ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 285~289
Scoring difference test was applied for determining the organoleptic characteristics of mushrooms which was
in connection with the shelf-life extension. Irradiation at 1 to 3kGy caused a significant softening of mushroom tissue (p<0.05), but it showed no immediate influence on the overall appearance, flavor and taste of mushrooms. After 17 days of storage at
RH, 2 to 3 kGy-irradiated mushrooms were significantly better than the nonirradiated control in the sensory properties such as appearance, texture, flavor and taste (p<0.01). Organoleptic scores have shown that the irradiated samples are acceptable more than 17 days, compared to 7 days in the nonirradiated control.
Microbial Quality and TBA Values of Chicken Patties as Affected by Irradiation and Storage Temperature
Chuang, J.T. ; Yi, Y.H. ; Chen, T.C. ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 290~295
prefried chicken patties were irradiated with doses of 0, 2, and 4kGy, and stored at
, separately for the evaluation of microbiological quality and TBA values. Gamma irradiation increased (p<0.05) the shelf life of chicken patties stored at
. The time required to reach a log number of 6.5/g was 22 days for the control, while 43 and 44 days for 2 and 4 kGy-irradiated samples, respectively. No microorganism was isolated from patties irradiated at 4 kGy. Irradiation decreased the incidence of gram-positive cocci-type organisms In patties ; while yeasts and gram-negative rod-type organisms dominated the microbial population isolated from 2 and 4 kGy-irradiated samples, respectively. TBA values were increased (p<0.05) as the irradiation dose increased and the storage time progressed.
Preparation of Shikhae with Starch Hydrolysing Enzymes/Malt Mixture in Tea-bag
Yook, Cheol ; Hwang, Yoon-Hee ; Pek, Un-Hua ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 296~299
As an improved preparation method of Shikhae, a tea-bag system containing malt and amylolytic enzymes was developed in which extraction of malt enzymes and saccharification occured efficiently. The amylolytic activity of the malt was increased by adding the mixture of
, glucoamylase and glucoisomerase. Malt and the mixture of enzymes were placed in tea-bag
, extracted in water at
for 1-2 hours and followed by saccharification of the cooked rice at
for 3-4 hours. In the conventional Shikhae, content of maltose was about 50% and that of oligosaccharides larger than trisaccharides was about 40% of total sugar. The content of monosaccharides such as glucose and fructose was about 95% and this improved method would be effective for increasing the sweetness and the monosaccharide contents in the product.
Microstructural Changes of Mayonnaise during Storage
Song, Young-Sun ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 300~306
The microstrutural changes of mayonnaise during storage were examined by light microscopy (LM) and scanning electron microscopy (SEM). Fresh mayonnaise was composed of heterogenous population of dispersed spherical oil droplets and droplet size was normally distributed with one mode. During storage at
, a shift in droplet size distribution toward larger droplets was observed, as a result of coalescence of lipid droplets. Turbidimetric study also confirmed that coalescence was occurring during this accelerated aging treatments. Measurements obtained from SEM microgrphs provided better determination of smaller droplets and resulted in lower mean diameter of droplets than those obtained from LM. From these results, SEM was found to be an advantageous method of examining emulsion products as compared to LM, providing a better resolution of small droplets and a more representative view of droplet distribution, as dilution of the sample was avoided.
Effect of Oxygen on the Browning of Soy Sauce During Storage
Park, Seung-Kyu ; Han, Chang-Geun ; Kyung, Kyu-Hang ; Yoo, Yang-Ja ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 307~311
Raw soy sauce and raw soy sauce added with several Maillard reactants (glucose, xylose, glycine), preheated or unheated, were stored under aerobic or anaerobic conditions to investigate the effect of oxygen on the browning of soy sauce. All experimental groups, except xylose-added groups, stored under aerobic condition browned about 2.5 times as much as those stored under anaerobic condition. Soy sauce added with xylose stored under aerobic condition browned about 1.5 times as much as that stored under anaerobic condition. Contrarily, there have been no consistent differences in the browning except the initial 10% difference between preheated and unheated samples, implying that biological (microbiological and enzymatic) browning was not important in the browning of commercially brewed soy sauce.
Studies on Stability of Soymilk Suspension
Kim, Eun-Soo ; Jo, Jae-Sun ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 312~318
The effects of blanching, homogenization and heat sterilization on the stability of soymilk suspension were investigated by determination of nitrogen solubility index(NSI) of suspension and measuring the volume of precipitates and cream separated. The results obtained were that the NSI was decreased as the blanching temperature increased from
. The soybean particles having
by grinding showed more stable soymilk than that of
. The stability was increased as the homogenizing pressure increased to
and repeated homogenizing process gave more stability than single one. The sterilization resulted a significant decrease in stability as it was heated at
for more than 30 minutes.
Effect of pH, Chemical Composition and Additives on Stability of Soymilk Suspension
Kim, Eun-Soo ; Chung, Seong-Soo ; Jo, Jae-Sun ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 319~324
The effects of pH, protein and fat content, addition of emulsifiers, stabilizer, sugar, salt and calcium salt on the stability of soymilk suspension were investigated by analyzing the cream separated and precipitates of soymilk which is prepared by various conditions. In the alkaline region of pH, soymilk showed a good stability of the suspension and particularly, above pH 10, precipitates were not formed. When 1.5% of palm oil with 0.4% of glycerine monostearate was added to soymilk in the hydrophile-lipophile balance (HLB) value of 4 to 7, resulted maximal emulsion stability occured below H LB 6. The stability was decreased with increasing the fat concentration and soy oil showed better emulsion stability than that of palm oil. Among the commercial stabilizers, 0.03% of carrageenan was most effective. The stability was not decreased by addition of sugar up to 3% while it was decreased by addition of sodium salt and calcium salt at low level.
Effects of Processing Temperature and Relative Humidities on the Sausage Cooking Time and Prediction Models of Cooking Time
Hur, Sang-Sun ; Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 325~331
The most important factors in the cooking process which is a main process in the sausage manufacture are cooking temperature and relative humidity. In order to design energy efficient processes in cooking, accurate data for the process parameters are necessary. Therefore, texture profiles were analysed and weight losses were measured at different process conditions of the forementioned factors and at different sizes of sausage, The prediction model for the sausage cooking time was then developed by the SPSS computer program The models were developed as a function of cooking temperature, relative humidity and the diameter of sausage by analyszing the scattergram. Then the model obtained could predict the values within 2.5% error. The higher temperature and relative humidity are the less changes of weight during sausage cooking. As the results of measuring physical properties, the values of hardness and cohesiveness at different temperatures and humidities were so much changed, while the values of elasticity and chewiness had little differences.
Antioxidative Characteristics of Fermented Soybean Sauce on the Oxidation of Fatty Acid Mixture
Cheigh, Hong-Sik ; Lee, Jeong-Soo ; Moon, Gap-Soon ; Park, Kun-Young ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 332~336
Antioxidative characteristics of freeze dried soybean sauce powder (SSP) on the oxidation reaction of linoleic acid mixture(LA) were evaluated by the determinations of peroxide formation, synergistic property, hydrogen donation and lipoxygenase activity. SSP was found to possess a considerable potentiality of antioxidant activity on the formation of hydroperoxides in the LA oxidation reaction system at
for 144hrs. This antioxidative effect was increased by the concentration from 0.02% to 0.5% of SSP in the reaction system. Under the condition of presence of ferric chloride (10 ppm) in the reaction system. appreciable effect of SSP on the synergistic antioxidation were observed. On the other hand, hydrogen donation property of SSP onto
was found and inhibitory ability of SSP on LA oxidation was also shown in the reaction system of lipoxygenase-catalized oxidation.
Changes in Caseins during the Ripening of Camembert Cheese
Lee, Jee-Whan ; Lee, Soo-Won ; Jeong, Jae-Hong ; Yang, Ryung ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 337~342
The changes in cheese casein components and the resultant palatability of the cheese were studied. Camember cheese was made with P. caseicolum and mixed lactic cultures and ripened for 45days. The pH value increased rapidly during ripening Water soluble, pH 4.6-soluble and non protein nitrogenous compounds were all increased during ripening. The electrophoretic patterns of pH 4.6-insoluble casein showed that the caseins were seperated into 4 bands after 10 days,12 bands after 45 days of ripening,
was completely degraded after 17 days of ripening and a targe percentage of
was broken down after 45 days of ripening. On gel filtration, pH 4.6-soluble casein fragments ripened for 10 days,24 days and 31 days were fractionated into 3,4 and 5 fractions respectively The sensory evaluation of Camembert cheese showed that cheese ripened for 31 days had the best palatability.
Studies on the Removal of Phytate from Korean Perilla (Perilla ocimoides, L.) Protein
Park, Jin-Hee ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 343~349
The solubility of protein and phytate was measured at various pH's in distilled water and at various concentrations of NaCl,
solutions, and then optimum condition for producing low phytate protein isolate from perilla flour was investigated. The protein solubility in water showed minimum at pH 4.0 and increased at pH higher or lower than 4.0, while phytate solubility was highest at pH 5.0 and decreased at pH higher or lower than 5.0. In NaCl solution, protein solubility was lowest between pH 3.0-4.0, while phytate solubility was high between pH 2.0-5.0 and abruptly decreased above PH 6.0. In
solution, protein solubility was lowest between pH 2.0-3.0 and phytate solubility showed maximum values between pH
, and it's solubility was low in 3% salt concentration at all pH ranges. In
solution, protein solubility in 3% salt concentration was relatively low at all pH ranges, and phytate solubility showed highest values between pH
and abruptly decreased (1.0%) above pH 4.0. In order to make low phytate protein isolate, defatted perilla flour protein was extracted at pH9.0 and precipitated at pH 4.0 in 3% NaCl solution. The yield of low phytate protein isolate was 61.4% of total protein. This protein was found to contain 0.02% phytate by weight.
Studies on the Functional Properties of Sesame and Perilla Protein Isolate
Park, Hyun-Sook ; Ahn, Bin ; Yang, Cha-Bum ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 350~356
Functional properties such as nitrogen solubility, emulsifying property, foaming property, and water and oil absorption of sesame and perilla protein isolates were determined at pH range of 2-10 and ionic strength of 0-0.5M NaCl. Nitrogen solubility of protein isolates in distilled water showed minimum value at pH6.0 in sesame and at pH 4.0 in perilla and soybean protein isolates, and significantly increased above pH 8.0 in all samples. Addition of 0.1M NaCl solution increased nitrogen solubility, however, decreased in 0.5M NaCl solution. Emulsion activities of all the protein isolates showed minimum value at pH 4.0 and increased in 0.1M NaCl solutions while it was reduced in 0.5M NaCl solutions. The perilla protein isolate showed higher emulsion activity than that of soybean and sesame protein isolates at above pH 6.0. Foaming capacities of sesame and perilla protein isolates were lower than soybean protein isolate and generally all of the samples showed higher profiles in NaCl solutions. The foaming stability of soybean isolate decreased abruptly in 10min, while it was slowly decreased for sesame and perilla isolates during initial 30 min. Oil absorption capacity of perilla protein isolate was higher than that of sesame and soybean protein isolates. Water absorption capacity was similar among the three samples studied.
Comparison of Cultivars of Soybean by Soy Yoghurt Production
Cha, Seong-Kwan ; Choi, Byung-Kwon ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 357~362
Soy yoghurt was prepared from 19 soybean cultivars with the use of L. acidophilus KCTC 2182. Various characteristics of fermented soymilk and the ratio of product recovery in soy yoghurt were investigated The mean crude protein content of the soy yoghurt was 2.74% with a range of 2.58-2.91% and the mean crude fat content was 1.49% with a range of 1.34-1.85%. Total solids recovered from original soybean in soy yoghurt ranged 52.14-61.54% with a mean value of 56.17%. Crude protein recovery in soy yoghurt ranged 59.22-67.5% with a mean value of 63.32%, Crude fat ranged 65.8-86.02% with a mean value of 72.57%. Titratable acidity of soy yoghurt ranged 0.20-0.41%. Viable cell count of soy yoghurt ranged
and the amount of separated whey ranged 1.4-8.2ml per 100ml of soymilk.
Studies on the Processing Aptitude of the Korean Soybean Cultivars for Soybean Curd
Lee, Boo-Yong ; Kim, Dong-Man ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 22, issue 3, 1990, Pages 363~368
As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.