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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 25, Issue 6 - Dec 1993
Volume 25, Issue 5 - Oct 1993
Volume 25, Issue 4 - Aug 1993
Volume 25, Issue 3 - Jun 1993
Volume 25, Issue 2 - Apr 1993
Volume 25, Issue 1 - Feb 1993
Selecting the target year
Study on the Flavour of Garlic Extract
Park, Chul-Jin ; Kim, Sang-Duk ; Oh, Sung-Ki ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 593~595
The volatile components of garlic extracts were investigated. For experiment both crushed- and sliced-garlic were dried by air-drying and freeze-drying methods, followed by ether extraction. The extracts were analysed by GC and GC/MS. Sliced- and freeze-dried garlic extracts showed larger number of volatile components than crushed- and air-dried garlic extracts. The volatile components, allyl propyl disulifde, 2-vinyl-1,3-dithiane, 3-vinyl-〔4H〕-1,2-dithiin, 1,2-Bis (allyl)disulfane were found in sliced- and freeze-dried garlic extracts, methyl allyl trisulfide and 2,4-methyl furane in sliced- and air-dried garlic extracts, and disulfide in crushed- and air-dried garlic extracts.
Changes in the Texture Property of Garlic Pickle during Aging
Joung, Ae-Ryun ; Koh, Moo-Seok ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 596~601
Changes of textural properties of garlic pickle was studied during aging at room temperature with or without skin or addition of
. The alcohol insoluble solids(AIS) was gradually decreased by aging. The decreasing rate of AIS was less for those of unpeeled and
pickles. In pectic substances, HSP was a little decreased and HXSP was significantly increased and HWSP and total pectin was changed little. The
pickles showed higher HSP and lower HXSP than those of
added pickles. The hardness of unpeeled pickles was slightly higher than peeled pickles and of
pickles was higher than
added pickles and decreased generally during aging for all samples.
Changes in Physicochemical Characteristics of Barley during Kernal Maturation
Chang, Hak-Gil ; Park, Gwi-Gun ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 602~607
These studies were conducted to investigates the changes in physicochemical characteristics of Charbori (waxy-barley) and Olbori (normal) during kernel maturation. 1000-kernel weight increased as the barley matured and as the original moisture decreased. The amount of total nitrogen per endosperm was similar in both cultivars. 1000-kernal weight had a correlation coefficient of
with water soluble nitrogen and of
with nitrogen solubility index. At maturity, the starch content of Olbori was 26% higher than Chalbori. Amylose content ranged from 20.4 to 24.7% in Olbori and from 9.9 to 12.9% in Chalbori as the kernel matured.
viscosity was no differences at the early stages of development, but at 40 days after heading, was greatly differences between Chalbore and Olbori, 7.9 kand 5.8 cST, respectively. Gelatinization characteristics and other properties of the starch by Amylograph were compared with those of Olbori and Chalbori. The Chalbori starch usually had a lower initial temperature and setback.
from Starch by Cyclodextrin Glycosyltransferase from Alkalophilic Bacillus sp.
Kim, Kee-Hong ; Lim, Hyung-Guen ; Seo, Jin-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 608~613
Production of cyclodextrin (CD) by cyclodextrin glycosyltransferase (CGTase) isolated from alkalophilic Bacillus sp. was carried out to determine optimal reaction conditions. The maximum initial rate of CD production from amylose was obtained at dextrose equivalent 10.5. The CD production yield showed inverse proportionality to DE values over the range from 0.5 to 37.7. Even though the deactivation constant of CGTase at
was higher than those at lower temperatures, the production rate and yield at
were still higher. These results suggest thermal stabilization of CGTase by binding with starch.
Oxidation Mechanism of Methyl Linoleate with
Kim, Jeong-Sook ; Lee, Gee-Dong ; Kwon, Joong-Ho ; Yoon, Hyung-Sik ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 614~619
Oxidation mechanisms of methyl linoleate with
(TML) were investigated by determining oxidized products using GC-MS during oxidation at
for 9 days. Oxidized products of TML were found to be methyl octanoate, methyl-8-(2-furyl)-octanoate, 9,13-trans, cis isomer and 9,13-trans, trans isomer. In previous report, oxidation products of methyl linoleate(ML) were methyl-8-(2-furyl)octanoate, 9,13-trans, cis hydroperoxide isomer, 9,13-trans, trans hydroperoxide isomer, and 9-TMSO-12,13-epoxy-10-octadecenoate. In the case of ML, 9-TMSO-12,13-epoxy-l0-octadecenoate was produced instead of methyl octanoate in TML.
quinone, as a major oxidized product of
was formed at the 6th day of oxidation.
quinone was produced rather quickly in lipid media than aqueous media. In oxidation of methyl linoleate, it was shown that the first oxidized product was methyl-9,13-hydroxy-octadecadienoate. As second products, methyl-8-(2-furyl)-octanoate, 9-TMSO-12,13-epoxy-10-octadenoate, and methyl octanoate were oxidized from methyl-9-hydroxy-10-trans, 12-trans-octadecadienoate.
Prediction of Sensory Properties for the Stirred-type Fruit Yogurts by Instrumental Measurements
Oh, Se-Jong ; Sim, Jae-Hun ; Hur, Jae-Kwan ; Shin, Jung-Gul ; Kim, Sang-Kyo ; Baek, Young-Jin ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 620~625
This experiment was carried out to predict the sensory properties of yogurt by instrumental methodology. Sensory attributes such as viscosity, mouth-feel, taste and quality were investigated. Instrumental parameters were measured with refractometer, viscometer, consistometer and rheometer. Sensory data showed that viscosity of peach yogurt was higher than that of strawberry and tropical-fruit-mixed (TFM) yogurts (p<.05). All instrumental parameters of peach yogurt were higher than those of strawberry and TFM yogurts, except cohesiveness and elasticity (p<.05). Viscosity measured by panelists was significantly correlated with instrumental viscosity, consistency, hardness, adhesiveness and gumminess in the fruit yogurts (p<.05). But mouth-feel and quality of yogurts showed poor relationships with instrumental parameters. The effective instrumental parameters for predicting sensory viscosity (
) of yogurts were consistency (
), viscosity (
) and cohesiveness (
). And those for predicting mouth-feel (
) were consistency. The estimated regression equations were as follows;
Effects of Mugwort on Physicochemical Properties, Paste, and Gel of Rice Flour
Chung, Koo-Min ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 626~631
The effects of mugwort on some physicochemical properties of rice flour, on the viscosity of rice flour pastes (2 and 4%), on the hardness and the freeze-thaw stability of rice flour gels (20 and 40%), and on the degree of gelatinization (DG) of pastes and gels were investigated. By addition of mugwort, water holding capacity, swelling power, and solubility of rice flour were increased. The rice flour pastes became thicker by addition of mugwort, but viscosities of both the rice flour pastes and the rice flour-mugwort pastes, without noticeable difference between them, were decreased during storage at
for 7 days. The rice flour gels became firmer by addition of mugwort and hardnesses of both the rice flour gels and the rice flour-mugwort gels were increased during storage, especially at
. DGs, measured by glucoamylase digestion, of pastes and gels were decreased slightly during storage. Freeze-thaw stability of gels was not affected by addition of mugwort.
Prediction of the Rheological Property of Protein Food Gel System by Using Ultrasonic Wave
Yoon, Won-Byung ; Kim, Byung-Yong ; Kim, Myung-Hwan ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 632~636
Gel strength of fish protein at various processing conditions such as heating temperature, heating time and salt content was determined by using compressive stress and residual delay time of ultrasonic wave. The compressive stress, interpreted as indicating the relative gel strength, was increased with increasing the heating temperature and heating time, and with decreasing the salt content, while the delay time of ultrasonic wave reduced, indicating that the gel strength and the delay time are inverse proportion. The result of the multiple regression analysis with factorial design showed that the model equation consisted with delay time and processing condition variables gave the good prediction of the gel compressive stress which was coincided with compressive stress measured.
Changes in the Physicochemical Characteristics and Triglyceride Molecular Species of Corn oil during Hydrogenation
Kim, Hyeon-Wee ; Cha, Ik-Soo ; Kim, Jin-Ho ; Kim, Hyun-Suck ; Park, Ki-Moon ; Son, Se-Hyung ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 637~642
Changes in the physicochemical characteristics and triglyceride molecular species of corn oil under the following condition of hydrogenation; temperature
, the amount of Ni catalyst 0.048%(Ni/oil by wt.) and agitation speed 300 rpm. The rate of hydrogenation, expressed as the reduction rate of the iodine value with respect to time, is first order and high (K>0.01). When the reduction rate of the iodine value was 39.9%, hydrogenation time was 30 min, 18:1 was highest(77.06%), thereafter that was decreased and 18:0 increased. In the triglyceride composition, OLL, LLL were reduced markedly in 10 min, thereafter reduced slightly. And PLO, PLL, OLO were eliminated in first 30 min. On the other hand, POO, PLS(CN52) and OOO, SLO(CN54) were increased sharply, and then that showed little change. The melting point(MP) of hydrogenated corn oil were
after 20 min and 60 min, respectively. Trans isomer content increased to 46.8% during 40 mins of hydrogenation and then decreased insignificantly. The solid fat content were linearly increased with hydrogenation time. Accordingly, it is confirmed that this condition of hydrogenation was selective, preferential elimination of polyunsaturated fatty acid went stepwise and trans isomer was formed promotedly. These results suggest that fat modification techniques can be used for practical application.
Prediction of Sucrose Hydrolysis Rate using Equivalent Time at A Reference Temperature under Regular Temperature Fluctuations
Cho, Hyung-Yong ; Hong, Seok-In ; Kim, Young-Sook ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 643~648
A simple approximate model using equivalent time at a reference temperature (
) was derived to predict quality changes caused by temperature fluctuations. The validity and effectiveness of this model have been assessed with experimental data of sucrose hydrolysis. Kinetic parameters of sucrose hydrolysis were estimated by one step method using equivalent time at a reference temperature with linearly increasing temperature profile. Sucrose hydrolysis was a first order reaction, and the activation energy was 25.84 kcal/mol. The extent of sucrose hydrolysis of liquid model system under accelerated test with sinusoidal temperature fluctuations were determined. The proposed model yielded accurate prediction with the correlation coefficient in the range of
Changes of the Textural Properties of the Sweet Potato Starch Gels using Maltogenic Amylase
Kweon, Mee-Ra ; Jung, Dong-Sun ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 649~654
We investigated the texture of the sweet potato starch gels treated with maltogenic amylase. Effects of branched gluco-oligosaccharides and acorn starch on the texture of the sweet potato starch gel were also investigated. Hardness and cohesiveness of gels were measured by using Instron and sensory evaluation on the gel properties was performed. From the results of the instrumental analysis, it was found that the overall textural properties as Mook could be improved by adding branched glucooligosaccharides, maltogenic amylase or acorn starch to the sweet potato starch gel. As a result, there was a decrease in the cohesiveness of gels while the hardness of gels increased. The sensory evaluation study indicated that the sweet potato starch gels treated with 0.02% maltogenic amylase, or added with 12.5% branched gluco-oligosaccharides, or mixed with 50% acorn starch had preferable quality as Mook.
Standardization for the Preparation of Traditional Jeung-pyun
Choi, Sung-Eun ; Lee, Jong-Mee ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 655~665
The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.
Studies on the Preparation of Yogurt from Milk and Sweet Potato or Pumpkin
Shin, Yong-Seo ; Lee, Kap-Sang ; Kim, Dong-Han ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 666~671
Mixtures (total solid content: 15%) prepared with whole milk added with skim milk powder and/or sweet potato and/or pumpkin were fermented with 0.205% gelatin, 2% sugar and yogurt bacteria. The fermented mixtures (curd yogurt) were evaluated for acid production (pH, titratable acidity), number of viable cell, sensory property and keeping quality. The acid production of all mixtures remarkably increased for the first 12 hours and there is no significant difference among the mixtures. The lactic acid bacteria counts in the all products after 24 hours incubation were above
. In organic acids, the mixture added with skim milk powder was higher ratio of lactic acid content to total acidity than those added with sweet potato and/or pumpkin. The sensory score of mixture containing sweet potato was best but curd yogurt containing pumpkin reduced the sensory property. When each mixtures were kept at
for 15 days, pH, titratable acidity, and number of viable tells of yogurt were not changed.
The Rheological Properties and Applications of Modified Starch and Carrageenan Complex as Stabilizer
Lee, Jae-Ha ; Park, Sung-Jun ; Son, Se-Hyung ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 672~676
Rheological properties of the aqueous solution of various polysaccarides and their effects as a stabilizer in fruit(peach) syrup and yogurt were investigated. Four kinds of modified starch(Sun Kolguard, Sun Registar, Mira Cleer 340 and Maps 449), three types of carrageenan(kappa, iota and lambda types) and pectin were used in this study. The 5% aqueous solution of each modified starch was gelatinized at
. After gelatinization, Sun Kolguard showed the highest viscosity among those samples. The synergistic effect of carrageenan on 5% aqueous solution of Sun Kolguard was studied by changing the mixing ratio, and the result showed that the ratio 90:10(Sun Kolguard:carageenan) had the maximum synergistic effect and the effect of iota type carrageenan was higher than that of other types. The effect of Sun Kolguard as a stabilizer in fruit syrup were superior to other modified starches studied. The gelatinization temperature of the addition of iota carrageenan in starch added fruit syrup changed from
of 5% aqueous solution to
. Furthermore, the viscosity after cooling of syrup which made iota carrageenan and starch added fruit syrup was more increased than simple starch added fruit syrup. The mixture of 90% Sun Kolguard and 10% iota carrageenan were estimated as the most appropriate stabilizer for manufacturing the fruit syrup and yogurt adding fruit syrup.
Antioxidative Effect of us javanica Linne Extract by Various Solvents
Lee, Yun-Jae ; Shin, Dong-Hwa ; Chang, Young-Sang ; Kang, Woo-Suk ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 677~682
Hexane(Hx), ethyl acetate(EtoAc) methanol(MeOH) and 99% ethanol(EtOH) extract of Rhus javanicus Lines with synergists e.g. ascorbic acid(AA), citric acid(CA) and
(TO) were tested their antioxidative effect on palm oil and lard by Rancimat. The methanol showed the highest extraction yield as 14.53%(w/w). When each 600 ppm of Hx, EtOAc, MeOH and EtOH extract with 200 ppm of AA was added to palm oil, the antioxidative index(AI: induction time of oil containing of each extract/induction time of test oil) were 1.83, 2.25, 2.81 and 2.85 respectively which were higher than other treatments and 600 ppm of each extract with 200 ppm of TO to lard, the AI were 3.64, 7.83, 7.34 and 9.30 respectively. Each solvent fractionate of EtOH and EtOAc extracts resulted no higher antioxidative effect than crude whole extract. Palm oil and lard containing 600 ppm of methanol extract were very stable comparing with the control by POV and TBA at oven test(
Antioxidative Effect of Some Edible Plant Solvent Extracts with Various Synergists
Lee, Yun-Jae ; Shin, Dong-Hwa ; Chang, Young-Sang ; Shin, Jae-Ik ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 683~688
The antioxidative effect of the 75% ethanol extracts of preliminary selected Fritillaria ussuriensis Max(Fs), Houttuynia cordata Thunb(Hc), Portulaca oleracea L.(Po) and Perilla frutescene Var javanica Hara cake(Pf) were tested on palm oil and lard by rancimat test. Each solvent fraction of chloroform, ethyl acetate(EtOAc), butanol and water, was also evaluated its antioxidative effect with some synergists, like as ascorbic acid, citric acid and
. Po extract showed higher antioxidative effect on lard and the fraction of all test plants were the most effective on palm oil and lard with ascorbic acid and
. When 200 ppm of EtOAc fraction of Fs, He and Po extract each with 200 ppm of ascorbic acid were added to palm oil, the antioxidative index(AI, induction time of oil containing each extract/induction time of test oil) were 1.60, 1.53 and 1.47 respectively and 200 ppm of EtOAc fraction of Po and Pf extract each with 200 ppm of tocopherol to lard, the AI were 3.19 and 3.63 respectively.
from Bifidobacterium sp. Int-57
Yeo, Na-Im ; Lee, Se-Kyung ; Ji, Geun-Eog ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 689~693
releases galactoside from raffinose and stachyose which are the major sugars in soybean, Although raffinose and stachyose were known as flatulence factors, these sugars were recently claimed as bifidus factors. In this experiment we studied the properties of
and its production from Bifidobacterium sp. Int-57. Int-57 produced higher level of
than other intestinal bacteria. The production of
was greater when grown on raffinose compared with other carbohydrates tested. Partially purified
was obtained after sonication of harvested cell pellet followed by DEAE-cellulose chromatography and Sepharose CL-6B gel filtration, and assayed using PNP-
as a substrate. Optimum pH for activity was 7.0 and optimum temperature was
. At 5 mM concentration of metal ions,
and inhibited the enzyme activity by 33% and 21% respectively. The enzyme was shown to hydrolyse genuine substrates, i.e. raffinose and stachyose.
Comparison of Cultured Soymilk by Bifidobacterium and Various Human Intestinal Bacteria
Lee, Se-Kyung ; Son, Heon-Soo ; Ji, Geun-Eog ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 694~697
Soymilk was cultured by various human large intestinal bacteria and lactic acid bacteria; Bifidobacterium longum, Lactobacillus acidophilus, Baeteroides fragilis, Eubacterium limosum, Clostridium perfringens and Escherichia coli. Among them, only B. longum utilized raffinose and stachyose actively which are major oligosaccharides present in soymilk by producing active
and produced greatest acid. Number of colony forming unit of B. longum reached
after 16 hr culture in soymilk. Also Bifidobacterium longum produced the highest level of
, in soymilk during culture.
Effect of Heating Temperature on Elution Patterns of Soluble Carbohydrate of Legume Starches and the Properties of Starch Gels
Kweon, Mee-Ra ; Ahn, Seung-Yo ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 698~702
Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the texture of starch gels was investigated. The elution profiles of soluble carbohydrate obtained by Sepharose 2B-CL showed that the larger molecules were leached as the heating temperature increased. The elution profiles of soluble carbohydrate of cow pea and mung bean starches were similar, but those of kidney bean starch were different. The gel structures of cow pea and mung bean were stable with showing high values in hardness and cohesiveness. But red bean and kidney bean gels were weak in hardness and cohesiveness. As the heating temperature rised, hardness and cohesiveness were increased in gels prepared by heating for 15 min. However, the gels made by heating for 1 hour showed that less hard and more cohesive gels from cow pea and mung bean, while harder and more cohesive gels from red bean and kidney bean were obtained as the heating temperature increased from
Changes in Molecular Weight Distribution and Enzyme Susceptibility of Rice Starch by Extrusion-cooking and Simple Heat-treatment
Kim, Yong-Bum ; Kim, Ji-Yong ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 703~709
The changes in molecular size distribution of rice starch during extrusion cooking and simple heating of rice flour were compared and the effect of subsequent enzyme treatment on the molecular size was examined. A single-screw extruder was used with varing feed moisture contents (
) and barrel temperatures (
). An aluminium capsule immersed in oil bath (
) was used for the simple heat treatment of rice flour. In case of extrusion cooking the mechanical energy input varied sharply at around 23% moisture content of the feed. At the feed moisture content of
, a significant molecular size reduction of rice starch was observed by the gel permeation chromatography using Sephacryl S-1000 gel. The intact starch molecules of above
dalton were largely disintergrated by extrusion cooking of rice flour containing the moisture content less than 23%. It was mostly degraded further into the molecules having below
treatment. But at the feed moisture content above 26% the starch did not show molecular size reduction either by extrusion cooking or by subsequent enzyme treatment. On the contrary little changes in molecular size of starch was occured by simple heating of rice flour containing the moisture less than 20%. but slight size reduction was observed at the moisture content above 23%, where the effect of
was also observed.
Physicochemical Properties of Defatted and Lipid-reintroduced Kidney Bean, Mung Bean and Corn Starches
Lee, Sang-Keum ; Shin, Mal-Shick ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 710~715
Physicochemical properties of defatted and lipid-reintroduced kidney bean, mung bean, and corn starches were investigated. Granule shapes of kidney bean and mung bean starches were oval/round, but corn starch was polygonal and each shape was not changed after defatting and lipid reintroducing. The granule sizes of starches ranged
respectively, but those of lipid reintroduced starches increased slightly. All starches showed Ca type in x-ray diffraction but relative crystallinity was decreased by defatting. The amylose contents of starches increased after defatting but decreased after lipid-reintroduction. The swelling power and solubility of untreated starches at each temperature increased by defatting but decreased by lipid-reintroduction except corn starches. The initial pasting temperatures of kidney bean, mung bean and corn starches by amylograph were
respectively, and those of them were lowered by defatting. The peak viscosity, height at
, consistency and setback on amylogram of starches decreased by defatting but increased by lipid-reintroduction.
The Suitable Processing Condition for Gelatin Preparation from Yellowfin Sole Skin
Kim, Jin-Soo ; Kim, Jeong-Gyun ; Cho, Soon-Yeong ; Kang, Kyung-Soo ; Ha, Jin-Hwan ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 716~723
To utilize effectively fish skin wasted from fish processing, a yellowfin sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable extraction and decolorization for gelatin preparation from yellowfin sole skin are as follows: the skin is limed with 1.5% calcium hydroxide solution at
for 5 days, washed throughly with tap water, extracted with 6 volumes of water (
) to dehydrated skin for 3 hours at
, and then bleached with 3% activated carbon. Though yellowfin sole skin gelatin was prepared under above condition, the physico-chemical property values such the melting point and gelling point of that were lower than those of pork skin gelatin. Therefore, the purified yellowfin sole skin gelatin requires a suitable modification operation for more a good quality gelatin manufacture.
Changes in Quality Characteristics of Traditional Kochujang during Fermentation
Kim, Young-Soo ; Shin, Dong-Bin ; Jeong, Moon-Cheol ; Oh, Hoon-Il ; Kang, Tong-Sam ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 724~729
Quality characteristics of 3 kinds of traditional kochujang were investigated during 6 months of fermentation in order to obtain information for the industrial production of traditional kochujarg. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sachun kochujang prepared with wheat. The reducing sugar contents of Sunchang, Boeun, and Sachun kochujang increased up to 30, 90, and 150 days of fermentation, respectively, and then decreased thereafter. Ethanol contents of traditional kochujang increased up to
days of fermentation and decreased thereafter. Amino nitrogen content of Sunchang kochujang showed a slight increase during fermentation, however, those of Boeun and Sachun kochujang showed a rapid increase up to 150 days of fermentation. Ammoniacal nitrogen content of 100 g kochujang increased up to
at 60 days of fermentation and leveled off thereafter. Capsaicin and capsanthin contents of 100 g kochujang were
before fermentation and decreased to
at 180 days of fermentation, respectively.
Effect of Interesterification for Increasing Creaming Power in Lard
Lim, Hye-Kyoung ; Kim, Myoung-Ae ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 730~735
This study was performed in order to clarify whether the creaming power of lard could be improved by random interesterification. The physicochemical properties, solid fat content, consistency, and creaming power of fat, and sensory evaluation on cream were investigated. The temperature of SFC
showed the wider range from
in random interesterified lard than that from
in lard. The consistency of random interesterified lard was gradually decreased as temperature was increased, and was about
at low temperature level below
. The sensory evaluation at maximum over ruu indicated that texture, polish and solubility of the cream made with random interesterified lard was slightly lower than that with lard, but random interesterified lard greatly improved the viscosity and firmness of cream. As the result of this study, the creaming power of lard was increased by random interesterification. Especially, the random interesterified lard could be considered as the better fat materials used in winter cream.
Retrogradation of Legume Starches and Their Gel Properties during Storage
Kweon, Mee-Ra ; Shin, Mal-Shik ; Ahn, Seung-Yo ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 742~746
Retrogradation of legume starches and their gel properties were studied. From DSC results, kidney bean starch retrograded faster than other starches whereas cow pea and mung bean starches retrograded slowly. Retrogradation rate of 1% starch solutions during storage showed similar patterns to the DSC results. During storage, the sags of cow pea and mung bean gels(starch conc., 8%) were slowly increased, but that of kidney bean was rapidly increased. The water mobility of cow pea and mung bean gels, which was measured by NMR, remained unchanged for one day, afterwards decreased slowly, whereas that of red bean and kidney bean gels decreased rapidly through the storage time.
The Effects of Starch Addition on Acid Production By Lactic Acid Bacteria and Quality of Curd Yogurt
Em, Sung-Sin ; Yoo, Ji-Chang ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 747~752
A curd yogurt was prepared from milk added with skim milk powder or four kinds of starch such as rice starch, wheat starch, corn starch and potato starch. The effects of starch addition at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effects of starch addition on quality of curd yogurt in terms of apparent viscosity, sensory property and volatile aroma compounds were also examined. Addition of starch markedly stimulated the acid production by lactic acid bacteria. Among four organisms tested, Lactobacillus jugurti produced the highest amount of acid. Apparent viscosity of curd yogurt added with starch was significantly higher than that of control. Curd yogurt fermented with L. jugurti showed pseudoplastic and thixotropic characteristics. Sensory property of curd yogurt added with corn starch or rice starch was evaluated as slightly better than reference sample, but that with potato starch was evaluated as the worst among all samples. Acetaldehyde, acetone, ethanol and butanol were detected by gas chromatographic analysis.
Antioxidant Effect of Aqueous Extract Obtained from Green Tea
Rhi, Ju-Won ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 759~763
The antioxidant effects of aqueous green tea extract(AGTE) obtained from green tea and its combinations with several synergists on lard were investigated to equalize with that of crude catechin in green tea. The antioxidant effect of crude catechin was about 3-fold higher than that of AGTE. The suitable synergists for AGTE were
and lecithin, while the tendency of their synergistic effects was different from each other. Addition of
within 0.05% dosage to lard showed significant synergistic effect, and its synergistic effect decreased with the concentration of AGTE over 0.1% dosage. In combination of AGTE and lecithin, they gradually enhanced synergistic effect on lard with increasing the concentration. The combinations of AGTE,
and lecithin showed intense synergistic effects and the optimum level of the each component was 0.1% AGTE, 0.05%
and 1% lecithin. By adding the optimum level of three components to lard, the induction period was lenghtened approximately 8-fold than that of the control owing to their synergism. Comparing the antioxidant effect between the AGTE with synergists and crude catechin, the former was 60% and 20% higher than the latter at 0.1% and 1% dosage respectively.
A study on the Development of Automatic Drying System of Ginseng
Kang, Hyun-Ah ; Chang, Kyu-Seob ; Chang, Dong-Il ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 764~768
This study was developed a computer-controlled automatic drying system. In order to control automatically the temperature, relative humidity weight of the sample, drying system with computer and connecting parts such as microcomputer, PC-Lab card, Op. Amp., and relay system were developed for controlling the heater, fan, humidifier and dehumidifier. Using this system, drying characteristic mechanism of ginseng were investigated. The increase of drying temperature decreased Hunter L value and increased a and b value. The hardness and shrinkage rate of white ginseng had a increasing tendency with the increase of drying temperature. Crude saponin content was not affected by drying temperature and relative humidity.
Microparticulation/Air Classification of Rice Bran: Characteristics and Application
Park, Dong-June ; Ku, Kyung-Hyung ; Mok, Chul-Kyoon ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 769~774
Defatted rice bran was microparticulated using fluidized bed opposed jet mill and air-classified at different air classifying wheel speed (ACWS) in Turboplex classifier. The median particle size and the standard deviation decreased, and concomitantly the specific surface area increased generally with increasing ACWS. The protein, fat and ash contents of the recovered rice bran increased with ACWS. The contents of minerals; magnesium, zinc, iron and manganese; increased positively with ACWS. The phytic acid content, however, was slightly higher at middle ACWS. The dietary fiber content was highest in the ACWS 15,000 rpm fraction showing 31.47%. Higher ACWS resulted in lighter colored powder. The water holding capacity (WHC) showed the maximum value at ACWS 12,000 rpm and decreased with increasing ACWS, while the oil holding capacity (OHC) increased with ACWS. The rheological property of the microparticulated rice bran/water suspension fitted to the linear model. The yield stress and viscosity of the suspension increased with ACWS. The shape of microparticulated rice bran at ACWS 21,000 rpm was spherical, and the median particle size was
. When cake was prepared with substitution of microparticulated rice bran at 5%, the cake height and volume increased remarkably.
Effects of Water Activity and Light on the Oxidation of Carrot Carotenoids
Song, Eun-Seung ; Kim, Hae-Gyoung ; Song, Yeong-Ok ; Jeon, Yeong-Soo ; Cheieh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 775~779
The effects of water activity and light on the oxidation of carotenoid were studied using both the model systems of carrot lipids and freeze dried carrot. Autoxidation of crude lipids from the freeze dried carrot and the stability of carotenoids in controlled systems varing water activities and/or lights were examined. The degree of autoxidation of crude lipid stored at
for 16 days was significant(p< 0.05) and 71.8% destruction of carotenoid in the crude lipids were observed. When the powdered solid models of freeze dried carrot were stored at
for 35 days under various water activities and the presence of light, the maximum stability of carotenoid was found at
0.42 and the damaging effect of lights on the stability of carotenoid was significant (p<0.05). The absoprtion spectra of carotenoids changed according to the degree of oxidation, but shifts of the maximum wavelength was not observed.
Isolation and Characterization of a Bacteroides Strain Utilizing Inulin from Pig Feces
Kim, Chang-Gon ; Kim, Su-Il ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 780~786
About 7.7% of the total anaerobic bacteria in pig feces grew with clear zone around the colonies on the agar medium containing inulin as a sole carbon source. Among these bacteria, a strain with the strongest inulin-utilizing activity was isolated and identified as Bacteroides sp. based on its morphological and taxonomical characteristics. The isolate grew well with inulin, fructooligosaccharides or glucose as a sole carbon source, while its growth dropped to 50% of that obtained with glucose when soluble starch or sucrose are used. Since the inulase activity was found only when fructooligosaccharides or inulin was added to the growth medium, but not when glucose, sucrose or soluble starch was applied, the inulase production was considered to be induced by fructooligosaccharides or inulin. The highest inulase activity, 0.42 U/ml was detected with the inulin medium and 0.25 U/ml with fructooligosaccharides medium. The cell growth of the isolated strain increased with the amounts of inulin up to 2%(w/v) and maximum production of inulase was found in the cells fed 1% inulin. The inulase of the isolated Bacteroides sp. showed its maximum activity at pH
and was found to be an exoinulase judging by its mode of action.
Production of lipid by Aspergillus sydowi SW 4-1
Kough, Kyoung ; Na, Hye-Bock ; Park, Sung-Oh ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 787~793
A mold producing large amounts of lipid were isolated from leaves, arable soils, rice straw, cow feces, compost heaps and fermented soybeans. Among various sources, the microbes from leaves produced the large amount lipids, which were identified as Aspergillus sydowi SW 4-1. This study was focused mainly on the optimization of cultural conditions for lipid production by A. sydowi SW 4-1 and the characterization of the produced lipids. A. sydowi SW 4-1 was cultivated in a medium containing 27% sucrose for 17 days at
. Biomass was 4.99g/100ml of the cultural medium and lipid content was 41.4% on a dry biomass basis. The major fatty acids were palmitic acid, stearic acid, oleic acid, and linoleic acid.
Production of Extracellular Lipid by Rhodotorula graminis SW 214
Kim, Sung-Yeun ; Kough, Kyoung ; Park, Sung-Oh ;
Korean Journal of Food Science and Technology, volume 25, issue 6, 1993, Pages 794~800
A lipid producing yeast was screened from leaves of Albabiscus and was identified as a Rhodotorula graminis SW 214. During the shakining incubation of 8 days at
, the yeast produced extracellular lipids of 7.3g/l of the media. The relative concentration of carbon and nitrogen sources in the media influenced the extracellular lipid production greatly. When with nitrogen sources in the media were almost exhausted for growth of the yeast the sufficient carbon sources, the lipid production proceeded vigorously. Eight days of batch cultivation with 8% glucose, 2.5g/l of yeast extract,
and pH 6 gave maximum biomass and extracellular lipid production of 8.05g/l and 8.89g/l, respectively. The acid value, saponificatio value, the iodine value, ad the unsaponifiable matter of the extracellular lipids of Rhodotorula graminis SW 214 were 2.6, 534, 5.1 and 2.4, respectively. Lipid was constituted 75.2% triglyceride, 5.9% free fatty acid, 10.8% phospholipid, 4.9% esterified sterol and 3.3% free sterol. Major fatty acids found were 3-hydroxypentadecanoate, 3-hydroxyhexadecanate, trans-9-octadecanate, cis-9-hexadecanate (hydroxy palmitic), 15-methylhexadecanate (oleic), 18-methylno-nadecanate, octadecanate (stearic) and 3-hydroxytridecante.