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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 5, Issue 4 - Dec 1973
Volume 5, Issue 3 - Sep 1973
Volume 5, Issue 2 - Jun 1973
Volume 5, Issue 1 - Mar 1973
Selecting the target year
Vital Wheat Gluten by Hot Air Drying
Suh, Hong-Kyl ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 1~5
Dry vital wheat gluten was prepared by atmospheric hot air drying of wet gluten blended with salt and acid. Products of good quality were obtained over a wide range of conditions, as shown by dough expansion, nitrogen solubility, rehydration test, and easinass of smashing and drying after blending. Gluten of good quality was produced by atmospheric hot air drying at
, after blending wet gluten with salt in the range of 5 to 10% and acid, preferably, hydrochloric, at 0.12%.
Development of Composite Flours and Their Products Utilizing Domestic Raw Materials - I. Physical and Chemical Properties and Nutritional Test of Composite Flour Materials -
Kim, Hyong-Soo ; Lee, Kwan-Young ; Kim, Sung-Kih ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 6~15
In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of
defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.
Development of Composite Flours and Their Products Utilizing Domestic Raw Materials - II. Bread-making Test with Composite Flours -
Kim, Hyong-Soo ; Kim, Yong-Hui ; Woo, Chang-Myung ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 16~24
Breads were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) When barley bread was made according to the formula for standard wheat bread, its specific loaf volume (SLV) was quite low (1.3 at 100% addition of water) in comparison with 3.3 for wheat bread. Addition of 10% defatted soy flour increased its SLV to 1.7 (at 100% water). Among various flour-improving additives, the use of 1.5% GMS + 0.5% CSL gave best results (SLV: 2.0 at 100% water). Admixture of wheat flour with the composite flour based on barley was most effective. Replacement of barley flour with 25% wheat flour gave SLV of 2.8 (at 90% water) and that with 50% wheat flour gave SLV of 3.2 (at 90% water), comparable to standard wheat bread with respect to loaf volume, color and texture. 2) Sweet potato bread had the characteristics of turning black-brown on baking. Use of 20% defatted soy flour and GMS + CSL gave higher SLV (1.9 at 100% water). Addition of wheat flour at 25% or 50% level to the composite flour based on sweet potato flour gave SLV of 2.3 and 2.6, respectively, at 90% water and its color and texture were improved 3) Potato flour was different from sweet potato flour in baking, the effect of GMS + CSL being quite low. Bread from corn flour was different from barley flour bread and defatted rice bran was not suitable for bread-making. 4) Bread was made from following composite flours based on naked barley and sweet potato flours along with the use of proper additives: (a) naked barley flour + defatted soy flour + wheat flour (45 : 10 : 45) (b) naked barley flour + defatted soy flour + wheat flour (67 : 10 : 23) (c) naked barley flour + defatted soy flour (90 : 10) (d) sweet potato flour + defatted soy flour + wheat flour (40 : 20 : 40) (e) sweet potato flour + defatted soy flour (60 : 20 : 20) Sensory evaluation of above breads in comparison with standard wheat bread (So) gave the following decreasing order of scores, So>(a)>(b)>(c)>(e)>(d) and Duncan's multiple range test showed that bread (a) was not different from standard wheat bread significantly at 5% level, in overall evaluation including color, texture, taste and flavor.
Development of Composite Flours and Their Products Utilizing Domestic Raw Materials - III. Noodle-making and Cookie-making Tests with Composite Flours -
Kim, Hyong-Soo ; Ahn, Soon-Bok ; Lee, Kwan-Young ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 25~32
Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) Various flours containing
defatted soy flour did not form belt in noodle-making process, but the use of 1.5% GMS + 2% Methocel as binder was very effective in noodle-belt formation and cooking quality. 2) Out of four raw flours, naked barley flour was most suitable for noodle-making. Addition of wheat flour at 25% or 50% level into the four composite flours greatly improved the quality of noodles and particularly that based on naked barley was similar to wheat flour in color and gave rather palatable taste. 3) Though cookie could be made from any composite flours without using GMS or CSL, naked barley flour was the best in sensory evaluation of the product. 4) Addition of wheat flour at 25% or 50% level into above composite flours gave cookies comparable to standard wheat product except the case of composite flour based on defatted rice bran.
A Simple Technique for Inhibiting Production of Green, Beany Flavor in Soybeans
Snyder, Harry E. ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 33~35
If soybeans are presoaked, two minutes heating at
is sufficient to inhibit production of objectionable green beany flavors, with dry beans, three minutes heating at
accomplishes the same inhibition, These brief heat treatments are not sufficient to inactivate growth inhibition factors as determined by chick feeding trials. The inhibition of off flavor coincides with loss of lipoxygenase activity, and the inhibition is thought to be due to lipoxygenase inactivation.
Stability of Lipid in Ramyon(deep fat fried instant noodle) - II. Chemical Changes of Frying-fats during Frying Process in Ramyon Producing Plant -
Cheigh, Hong-Sik ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 36~41
Chemical changes with time of frying-fats during the frying process (beef tallow with 0.01% BHA and 0.01% BHT, turnover rate 9%/hr and
temperature) of Ramyon on a commercial scale were studied. No significant changes of carbonyl value and peroxide value were noted up to 120 hrs. However, small increases in acid value, color and dimeric fatty acid were noted. Small decreases in iodine value and the content of unsaturated fatty acids were also observed. Under the experimental storage condition, when the stability of fats heated were compared to fresh fat, minor differences in carbonyl value and weight gain were noted. All of these demonstrated that frying-fats commercially used in Ramyon frying system were maintained in good quality during the frying process.
Relative Effectiveness of Some Antioxidants in A Dark and A Sunlight-irradiated Condition
Yoon, Sei-Uk ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 42~48
Relative retarding effect of BHA, BHT, PG,
, ascorbic acid, pyrogallol, and antage 3C on the peroxide value and the free fatty acid value development of two groups of edible soybean oils was studied. The antioxidants were added respectively to the oils at a level of 0.05%, and one group of the oils was irradiated, 4 hours daily, with direct sunlight and the other group was stored in a dak place at
. The retarding effect of the antioxidants on the P. V. development was, in general, more pronounced in case of the oils stored in the dark place than in case of the irradiated oils. BHT, PG, and antage 3C exhibited, in both cases, strong retarding effect on the P. V. development of the oils. In both cases,
showed some retarding effect, but the effect decreased rapidly as storage time increased. The inhibitory effect of the antioxidants on the free fatty acid value development was much more pronounced in case of the irradiated oils than in case of the oils stored in the dark place. The inhibitory effect of pyrogallol on the free fatty acid value development of the oils was, in both cases, especially strong and lasting.
Studies on the Preservation of Pork Sausage by Gamma Radiation - Part 2. Influence of Gamma Radiation on the Preservative Effects of 2-(2-Furyl)-3-(5-Nitro-2-Furyl)-Acrylamide and Potassium Sorbate for Pork Sausage -
Kim, Yun-Jin ; Kong, Un-Young ; Kwon, Jung-Cheul ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 49~54
Studies were carried out to investigate the relationship of the remaining percentage of antiseptics and the preservative effect of combined antiseptics and gamma radiation on the keeping quality of pork sausage. Antiseptics quantities, total bacterial counts, and pH were examined during the storage at
. The results obtained were summarized as follows: 1) After irradiation, quantities of antiseptics decreased in proportion to the level of dosage and K-SOA showed more radiosensitivity than AF-2 (p<0.01). 2) The remaining percentage of antiseptics during storage were higher in samples of more irradiated and stored at the lower temperature. AF-2 decreased less than K-SOA. 3) The correlation between the increase of total bacteria counts and percentage of antiseptics survival in sausage was highly significant(p<0.01). High doses of irradiation, storage at lower temperature and use of AF-2, however, seemed to be effective in controlling the increase of total bacterial flora. 4) From the relationships among quantities of antiseptics, number of total bacteria and sensory evaluation, it was shown that the most suitable radiation dose was considered to be 0.5 Mrad, which was superior to 0.75 Mrad in keeping qualities and nonirradiation odor. 5) Effect of gamma ray on the heme pigments of sausage surface was not recognized.
Study of Selenium Compound in Favorite Korean Foodstuffs
Chun, Sea-Yeol ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 55~64
Garlic and traditional fovarite foodstuffs of plant origin have been analyed for selenium and sulfur containing amino acid content selenium compound were assayed using a
neutron activation analysis, cystine and methionine determination by paper and thin-layer chromatography. The results obtained indicate that the content of selenium and sulfur containing amino acid are highest in garlic. The results also show that the selenium is a more abundant in particular speies such as garlics produced in Tan Yang and Wei Sung. The effect of Korean garlic and favorite typically found in the Korean diet has also been studied. Some vegetables known to contain a relatively high level of sulfur and selenium (garlic and onion) do loss significent quantities of selenium as a result of cooking.
Effects of Ionizing Radiation on Development of Wound Periderm, Solanine Content, and the Formation of Carbonyl Compounds in Potato Tubers
Lee, Mie-Soon ; Kim, Hong-Lyour ; Jeong, Jee-Bong ;
Korean Journal of Food Science and Technology, volume 5, issue 1, 1973, Pages 65~69
Effect of various dosages of gamma ray ranging from 0 to 16 krad on wound periderm formation was investigated with aging potato tuber slices
under aseptic condition. Cell division was gradually inhibited with increasing dosage, and completely prevented with 16 krad treatment. Solanine content was not significantly different due to dosages. Gas chromatographic separation of 2,4-dinitrophenylhydrazone precipitate from radiation-induced carbonyl compounds in potato tubers showed that formaldehyde and acetone tended to be increased only with high dosages.