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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 24, Issue 6 - Dec 1992
Volume 24, Issue 5 - Oct 1992
Volume 24, Issue 4 - Aug 1992
Volume 24, Issue 3 - Jun 1992
Volume 24, Issue 2 - Apr 1992
Volume 24, Issue 1 - Jan 1992
Selecting the target year
Effects of Fermentable sugar on Storage Stability and Modeling Prediction of Shelf-Life in Kimchi
Yu, Hyeung-Geun ; Kim, Kee-Hyeun ; Yoon, Sun ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 107~110
In order to study the prediction of shelf-life and the relation between the initial reducing sugar content (So) and the fermentation period (T) to produce 0.75% acid in kimchi, kimchis were prepared with Chinese cabbage from which fermentable sugars were removed by 0%, 30%, 50%, 74. In kimchis with 2.3%, 0.97%, 0.60%: initial reducing sugar content, fermentation periods to produce 0.75% acid took 2, 7, 12 days, respectively. This relation can be expressed as the following equation; T= -16.82 LogSo+7.66. Kimchi with cabbage removed by about 80% fermentable sugar showed out about 0.8% total acidity during 30 days's storage at
Studies on the Development of Cocoa Butter Equivalent Fat by Reverse - Micelle Enzyme Reaction System
Yoon, Seung-Heon ; Shin, Woong-Kyu ; Lee, Yoon-Hyung ; Rhee, Kyu-Soon ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 111~116
Production of cocoa butter equivalent fat (CBE) from palm oil and stearic acid by reverse micelle lipase reaction system was studied. Qualitative and quantitative analyses of triglycerides were performed by HPLC. The reaction conditions for maximum conversion from triolein and stearic acid to 1-stearoyl-2,3-dioleoyl glycerol(SOO) and 1,3-distearoyl-2-oleoyl glycerol(SOS) were as follows: a molar ratio of water/Aerosol OT, 10; triolein, 30 mM; stearic acid, 90 mM; pH, 7.5; and temperature,
. By lipase in reverse micellar system containing palm oil and stearic acid, 1,3-dipalmitoyl-2-oleoyl glycerol(POP), 1-palmitoyl-2,3-dioleoyl glycerol(POO) and SOO decreased, but large amounts of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol(POS) and SOS was formed.
Changes in Moisture Content and Quality of Chewing Gum during Storage
Chung, Duk-Ho ; Lee, Yoon-Hyung ; Yoo, Myung-Shik ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 117~121
The changes in sensory and mechanical texture of chewing gum during storage at various relative humidity were studied to define the quality index for the prediction of shelf-life. The initial moisture content of chewing gum was 2.57% (dry basis). The BET monolayer value at
0.19 was calculated to be 1.57% (dry basis). The sensory scores of chewing gum were closely correlated with moisture content and instrumental texture parameters with 0.1% significant level. Therefore the quality of stored chewing gum was directly related with moisture content above BET monolayer. The products became organoleptically acceptable in the range of moisture content
. This range of moisture content ie equivalent to the ranges of instrumental parameter, fracture force
, fracture modulus
, puncture force
Prediction of Shelf-Life of Chewing Gum Based on Moisture Gain and Loss
Chung, Duk-Ho ; Lee, Yoon-Hyung ; Yoo, Myung-Shik ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 122~126
The shelf-life of wrapped chewing gum(7 sticks) under the climate condition of Seoul was predicted by using moisture gain equation to reach safe moisture limits of 3.16% (dry basis). The overall water vapor permeability of multilayer packaging material was about 0.00045g water/pack day mmHg. The water activity of chewing gum at any temperature was predictable using Clausius-Clapeyron equation. The most significant loss of shelf-life was occurred between June and July, and most products reached the end of shelf-life at July and August. The product which were made in October and November had the longest shelf-life as seven months.
Effect of Chlorine Treatment on the Rheological Properties of Wheat Flour
Han, Myung-Kyu ; Chang, Hak-Gil ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 127~131
The effects of chlorine treatment on the rheological properties (farinogram, extensogram, amylogram) of soft white wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. Departure time, water absorption and dough stability increased while mechanical tolerance index decreased as the level of chlorine increased. It was appeared that extensibility and resistance at chlorine level of 1 to 2 oz was appropriate for baking properties of flour compared to those of untreated wheat flour. The temperature at maximum viscosity increased gradually with increasing levels of chlorine. It was noted that maximum viscosity was greatly increased at 4 oz compared to those of lower levels of chlorine treatment.
Effect of Chlorine Treatment on the Lipid Composition of Wheat Flour
Han, Myung-Kyu ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 132~136
The effects of chlorine treatment on the lipid composition of wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. The contents of free lipid increased slightly while those of the bound lipid decreased at all levels of chlorine used. The contents of neutral lipid in the free lipid decreased while those in the bound lipid increased as the level of chlorine increased. The contents of triglycerides in the free and bound lipids decreased as the level of chlorine increased. As the level of chlorine increased, digalactosyl diglycerides in the bound lipid decreased, whereas those in the free lipid increased within the range of 1 to 2 oz of chlorine. The phosphatidylcholine content in the free and bound lipids decreased while the lysophosphatidylcholine increased in both free and bound lipids as the level of chlorine increased. The content of saturated fatty acids increased while that of unsaturated ones decreased as the level of chlorine increased.
Effect of Some Factors on Oleoresin Extraction from Red Pepper
Jo, Kil-Suk ; Kim, Hyun-Ku ; Park, Mu-Hyun ; Nam, Eun-Sook ; Kang, Kook-Hee ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 137~141
To investigate some factors on oleoresin extraction from red pepper, the content of yield, capsanthin and capsaicin in oleoresin extracted under various factors such as solvent, variety of materials, extraction time and temperature, storage condition of dried red pepper and its parts, particle size of raw material powder and the ratios of red pepper powder to extraction solvent were investigated. Ethyl alcohol and ethylene dichloride were effective in extracting capsanthin and capsaicin from red pepper, respectively. Mixed-solvent bore fruitful in increasing of oleoresin yield, but was fruitless in extracting capsanthin and capsaicin in comparison with single-solvent. In three varieties such as Juktoma, Jinsol and Dabok, Jinsol was excellent in oleoresin extraction. Optimum extracting temperature and time was
and three to five hours, respectively. Oleoresin quality from long-term storage and/or coarse red pepper were low in point of yield, capsanthin and capsaicin. Capsanthin and capsaicin were distributed into pericarp and seed in abundance, respectively. Optimum mixing ratio of red pepper powder to extracting solvent was suitable for one to three(1 : 3) or one to four(1 : 4) in oleoresin extraction.
Screening of Natural Antioxidant from Plant and Their Antioxidative Effect
Choi, Ung ; Shin, Dong-Hwa ; Chang, Young-Sang ; Shin, Jae-Ik ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 142~148
Certain parts of 95 species of edible and medical plants were extracted with water and 75% of ethyl alcohol. After addition of those extracts to palm oil, lard and soybean oil at different level, their antioxidative activities were compared by Rancimat test. Six species among them seemed to have rather strong antioxidative activity and high extracting yields(i.e. Taraxacum platycarpum, Plantago asiatica, Rhus javanica L., Lycopus lucidus, Astragalus membranaceus, Taraxacum platycarpumH). Among them, the Rhus javanica L. ethanol extract retarded greatly the induction period of palm oil and lard. When 600 ppm of Rhus javanica L. extract were added to palm oil and lard, AI(antioxidant index was expressed as induction period of oil containing various plant extracts/induction period of control oil) of each was 1.35 and 3.03 respectively. This result indicated that the Rhus javanica L. extract was more effective on lard than the other oils.
Synergistic Effect of Rhus javanica Linne Ethanol Extract Containing Several Synergist
Chang, Young-Sang ; Choi, Ung ; Shin, Dong-Hwa ; Shin, Jae-Ik ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 149~153
Antioxidative effects of crude ethanol extract of the Rhus javanica L. and its fractionates with various synergists on the oxidation of palm oil, lard and soybean oil were compared with induction period(IP) using a Rancimat test. Addition of 200 ppm of the crude extract with phosphoric acid to palm oil extended IP 2.89 times as much as that of control and ethyl acetate fractionate extended IP 4.18 times at the same condition. To lard, 600 ppm of chloroform fraction with 200 ppm of
extended IP 13.42 times as much as that of control. 200 ppm of each fraction with various synergists were added to palm oil and lard, and oxidative stability of the oils were monitored by measuring POV, AV, and TBA value. The POV of palm oil containing 200 ppm of ethyl acetate and chloroform fraction with 200 ppm of phosphoric acid after 27 days storage at
were 8.9 meq/kg and 9.4 meq/kg respectively while the POV of control was 98.3 meq/kg at the same condition. AV and TBA value were also lower than that of control. The POV value of lard containing same amount of ethyl acetate and chloroform fraction with
after 12 day storage at
were 20.0meq/kg and 10.7 meq/kg respectively while the POV of control was 161.1 meq/kg at the same condition. AV and TBA value were also lower than that of control.
Effect of Coagulants and Coagulation Temperature on Physical Properties of ISP-Tofu
Ko, Soon-Nam ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 154~159
An investigation was carried out to study the feasibility of tofu preparation with using isolated soyprotein(ISP) only. The ISP tofu was prepared by boiling the ISP suspension for 2 min before addition of coagulants. Effects of coagulants(
) and coagulation temperature in the range of
were studied on the amounts of coagulants required, size and shape of coagulates, volume yield and textural properties of tofu. It was found that amounts of coagulants and tofu volume was significantly reduced and the larger and cloud-like shape was obtained as the coagulation temperature increased. A rather precipitation was occured under
, which caused difficulty for tofu formation by pressing. GDL and
showed higher yields than those of
at low temperature range and little difference at high temperature. In the textural properties of hardness, brittleness and gumminess of tofu were almost lineary and rapidly increased as the coagulation temperature increased where
produced highest and lowest of those values, respectively. The elasticity was reduced as the temperature increased for those made with
, tofu showed little change.
Quality Evaluation of Tangmyon Prepared from Sweet Potato and/or Corn Starches
Ko, Chang-Heon ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 160~164
Cooking, texture and sensory properties of sweet potato Tangmyon (starch noodle), common Tangmyon (50% sweet potato starch+50% corn starch) and corn Tangmyon were evaluated. The weight gain of Tangmyon showed a linear relationship with the square root of cooking time, in which the common Tangmyon showed the highest value. The solid loss during cooking was the highest in common Tangmyon followed by corn Tangmyon. The sweet potato Tangmyon showed the highest value for compression strength and stretching ratio, but lowest value for elongation elastic modulus. At the same compression strength, corn Tangmyon had the highest tensile strength and sweet potato Tangmyon the lowest value. Sweet potato Tangmyon showed the highest sensory scores of gloss, clarity, adhesiveness, gumminess, extensibility and overall desirability, and corn Tangmyon the lowest scores. Except adhesiveness (by appearance) and the gumminess of common and corn Tangmyon, significant differences (p<0.05) were observed for other sensory properties among samples.
Compressive Creep Behavior of Rice Starch Gels
Hong, Seok-In ; Kim, Young-Sug ; Choi, Dong-Won ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 165~170
The creep behavior of gels made with
gelatinized rice starch was measured over a wide range of temperature. Compressive creep curves of rice starch gels conformed to a six element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The creep compliance of gels decreased with increasing starch concentrations. Among viscoelastic constants of the mechanical model, elastic modulus was mainly influenced by the change of starch concentrations. The concentration-invariant compliance curve was obtained by reduction to 38% using reduction parameter
. The creep compliance curves of 45% starch gels increased with temperature, which indicated that rice starch gels became softer and less rigid with increasing temperature. When the compliance at
was set as a reference curve, creep compliance data for 45% gels at various temperature could be superimposed as a continuous smooth curve. The apparent activation energies of 45% rice starch gels calculated by the modified WLF equation were not intrinsic, but decreased as temperature increased.
Comparative Sampling Procedures for the Volatile Flavor Components of Codonopsis lanceolata
Kim, Jung-Han ; Kim, Kyoung-Rae ; Kim, Jae-Jung ; Oh, Chang-Hwan ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 171~176
Volatile flavor components of Codonopsis lanceolata were extracted by gas co-distillation (GCD), solvent extraction/fractionation (SEF), and headspace sampling (HSS) methods. The extracts were analyzed by dual-capillary gas chromatography-retention index (GC-RI) and gas chromatography-mass spectrometry(GC-MS). The two extracts prepared by SEF and HSS gave more similar fragrance to the Codonopsis lanceolata than the GCD extract. The GC profiles of the SEF and HSS extracts were similar to each other except for differences in peak areas. The extract prepared by SEF gave a sweet note while the extract prepared by HSS gave a green note. The GCD extract began to give a burnt note of herb medicine with prolonged distillation. Rapid extraction of flavor components from Codonopsis lanceolata was possible in several short steps by SEF and HSS methods compared to GCD. GC-MS and GC-RI were used for peak identification. GC-RI was more effective for identification of isomers, and polar FFAP column was more suitable for identification of polar compounds. From Codonopsis lanceolata we identified 35 volatile flavor constituents, 24 of which have not been previously reported by simultaneous distillation extraction method
. trans-2-Hexanal, cis-3-hexen-1-ol, trans-2-hexen-1-ol, and hexanol were considered key components of the green note and 1-octen-3-ol, the component of the fresh note. Esters, including amyl propionate, seem to be responsible for the sweet note particular to Codonopsis lanceolata.
Analysis of Theanine Contents in Commercial Green Tea
Choi, Sung-Hee ; Rhyu, Mee-Ra ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 177~179
The theanine contents of commercial green teas manufactured by the different harves times(1st tea, 2nd tea and 3rd tea) and processes(steamed and parched teas) were determined by amino acid analyzer. There were remarkable differences in the theanine contents among teas of the different harvest times. The theanine content in 1st steamed green tea was 2235 mg% and one in 1st parched green tea was 2106 mg%. The theanine contents in 2nd, 3rd tea were gradually decreased. There were slight differences in the theanine contents among teas of the different process.
Changes In Dietary Fiber Content of Barley during Pearling and Cooking
Lee, Won-Jong ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 180~182
Three hull-less barleys and three covered barleys grown in Korea were pearled to give 0% and 60% yield, respectively. Whole barleys and pearled barleys were analyzed for total, insoluble, soluble dietary fiber and
contents. Whole hull-less barleys contained average 17.1% total dietary fiber, and whole covered barleys contained average 23.9% total dietary fiber. Pearled hull-less barleys contained 9,2% total dietary fiber and 4.8% solule dietary fiber. Pearled covered barleys contained 11.9% total dietary fiber and 6.0% soluble dietary fiber. Whole barleys contained
, and pearled barleys contained
. Soluble dietary fiber and (
contents of barley were not affected by cooking, while insoluble dietary fiber content was increased by cooking.
Studies on the Storage Stability of Jindo Hongju Pigment
Kim, Seon-Jae ; Park, Keun-Hyung ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 183~186
Jindo Hongju is a traditional liquor in Korea. The characteristic of Hongju are its unique flavour and red color which is extracted from the root of gromwell (Lithospermum erythrorhizon). It is due to these color and flavour that Hongju attracts visual charm. However, the commercial value of Hongju is reduced because of the discoloration of red pigment during storage. Therefore, factors which cause the discoloration of red pigment and methods to prevent discoloration were investigated. The results obtained from this study are summarized as follows. The factors that cause the discoloration were visible light, temperature (beyond
), pH (above 10) and inorganic ion (
). Among all the additives added, Cystein (100 ppm) was the most effective inhibitor of pigment discoloration.
Comparision of Some Structural Characteristics of Japonica and Tongil Rice Starches and their Fractions
Kim, Kwan ; Kang, Kil-Jin ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 24, issue 2, 1992, Pages 187~192
Some structural characteristics of Japonica and Tongil type rice starches and their fractions were investigated to elucidate the differences between the two rice types. Japonica rice starches showed broader gelatinization temperature ranges and had higher
than those of Tongil ones. Intrinsic viscosity of starch, amylose and amylopectin for Japonica type were lower compared with those of Tongil type.
limit of rice starch were not different between two rice types, but those of amy_lose and amylopectin of Japonica ty_p_e were lower than Tongil type. The average unit chain length(
) and average outer chain length(
) of Japonica type amylopectin were shorter than those of Tongil one. Sepharose CL-2B chromatography of hot water soluble starch revealed that each starch had unique elution profile.