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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 6, Issue 4 - Dec 1974
Volume 6, Issue 3 - Sep 1974
Volume 6, Issue 2 - Jun 1974
Volume 6, Issue 1 - Mar 1974
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Studies on Formation of Organic Acid and Saccharifing Amylase in Koji Culture by Asp. usamii shirousamii
Youn, Bok-Hyun ; Park, Yoon-Joong ; Lee, Suk-Kun ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 127~132
This experiment was carried out to investigate the producing conditions of organic acid and saccarifing amylase in Koji culture by Asp. usamii shirousamii
. The results were as follows. 1. When the strain
was incubated at
, for 3 days in wheat flour and wheat bran media, the organic acid production was maximum. In the case of incubation at
, for 3 days in wheat flour medium and at
, for 2 days in wheat bran medium the activity of saccharifing amylase was highest. 2. When water was added 60% to wheat flour and 50% to wheat bran in the case of 3 days incubation, the organic acid production was superior. Both in wheat flour and wheat bran media, the saccharifing amylase production was most highly, when water was added 90-100%. 3. Comparatively speaking, the organic acid production was better in wheat flour medium than wheat bran medium, but the activity of saccharifing amylase was higher in wheat bran medium. 4. When the sweet potato starch waste and the wheat flour were mixed with same amount, the organic acid and saccharifing amylase production were higher than in simple wheat flour medium. 5. In the medium of sweet potato starch waste the organic acid and saccharifing amylase production were low extremely. 6. In the case of incubation at
, 3 days in wheat flour medium admixed with 60% water, the amount of citric acid in the organic acid formed was about 91%.
Studies on the Milling Method of Barley and Naked-barley
Kim, Hi-Kap ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 133~137
In and attempt to investigate the milling method of barley, four kinds of barley were used for this study. The results are summerized as follow: 1) The optimum tempering and priority of milling quality of barley is shown as following table. Barley is Tempering moisture 15%, Tempering time 24hr. Naked barley is Tempering moisture 14%, Tempering time 48hr. Barley and Naked barley are Tempering moisture 13%, Tempering time 48hr. 2) Economic value of pearled materials milling is disadvantageous, because of the milling expenses are burdensome and flour extractions are fallen down 12.5% in barley and 13.6% in naked barley as compared with unpearled materials milling. 3) Wheat flour milling process may be used without any adjustment when mixed with 90% of wheat and 10% of barley. 4) Unpearled naked barley is the most suitable for flour milling when mixed with wheat.
A Nutritional Study on Various Defatted Oil-Seed Flours and Mixtures
Park, Won-Oack ; Sung, Nak-Eung ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 138~146
The present study was undertaken to investigate the nutritive value of various defatted oil-seed flours in the diet by studying the effect of alternative diets on growing rats, to attention growth, food intake, weight of organs and the levels of total cholesterol, phospholipid and triglyceride in serum and liver tissue. Sixty male Albino rats (Splague Dowley) weighing 47-55 g were divided into five experimental groups and one control group of ten each, and were fed for 24 weeks with the respective diets. Each of five different diets was supplemented with defatted flours as dietary protein sources. Four of other diets were composed of 7.5 sesame seed, rapeseed, sunflower seed and cottonseed flour respectively, with the same amount of defatted soybean flour, while the fifth diet tested was prepared with 15% soybean flour. The results of this study were as follows. 1) It was noteworthy that the five defatted oilseed flour diets demonstrated much improvement of nutritive value. Sesame seed flour and sunflower seed flour, especially appeared to be worthwhile as human foods. 2) From the results of biochemical tests of the serum and liver lipid content of Albino rats, after feeding with the respective diets, it can be concluded that, from a nutritional point of view, the toxic effects of oilseed flours like rapeseed and cottonseed flour, which contain toxic substances, are reduced when they are mixed with soybean flour.
Studies on the Toxic Effect of Sesame Hulls in the Diet of Albino Rats
Park, Won-Oack ; Lee, Yul ; Sung, Nak-Eung ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 147~157
This study was undertaken to observe the effect of sesame in the diet of rats (Splague Dowley). Comparisons were made of weight gains, organ weights and the cholesterol, phospholipid and triglyceride content of the blood serum and liver tissue. Rats weighing 67-80 g were used for the
study, while rats weighing 160-165 g were used in the
study. In the both studies, the experimental animals were fed on sesame mixtures for 24 weeks. The
study was conducted to determine the effect of sesame hulls which are known to contain a high proportion of oxalic acid and phytic acid, which are toxic substances causing various physical disorders. The rats were divided into four groups, a control group which was fed on a standard diet and three groups fed with 20%, 10% and 5% mixtures of sesame seed hulls respectively. The
study was designed to observe the same effect, but in this case the rats were divided into two groups, one fed with a 5% mixture of whole sesame seeds and the other with a 5% mixture of dehulled seeds. The results are as follows: 1) An examination of weight gains showed that group I and II which were fed on 20% and 10% mixture of sesame hulls were significantly retarded in comparison with the control group(P<0. 05). 2) Comparisons of organ weights, group I (20% mixture) showed relatively lower weights(P<0.05). 3) The cholesterol content of the blood serum and liver tissue of group I (20% mixture) and group II (10% mixture) were significantly higher than that of the control. 4) The group fed on the whole sesame seed diet and that fed on the dehulled seed diet differed significantly from each other. 5) With the results stated above, the investigators could observe that a high content of sesame hulls in the diet caused retardation in growth and might be the cause of many physical disorders. Though these effects are not important in Korea at present, the increasing intake of sesame seeds and oils indicates that it may become an important problems.
A Survey on the Relationship between the Fatigue due to Schoolwork and Dietary
Lee, Dong-Suk ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 158~162
The writer has undertaken a survey, against 467 urban university women students, of the fatigue due to their schoolwork and has intended to clarify the relationship between the fatigue and dietary. As a result, the following described conclusion was obtained: (1) The fatigue due to their schoolwork was found in an order of mental fatigue >physical fatigue> neuro-sensory fatigue among which their schoolwork was proved as a typical mental works. (2) It was found, in comparison of the health condition with the fatigue from schoolwork, that the frequencies of mental and neurosensory fatigue in which physical fatigue is excluded had a significant difference. (3) In an analysis of the fatigue rate in relation with the daily dietary, it was found that fatigue rate of the group which takes meat, egg, fish and milk every day showed a significantly lower rate over the group which takes these food occasionally.
Studies on the Aging of Beef at Adding the Proteolytic Enzyme IV. Studies on the Tenderness Effect of Beef by Papain Treatment
Youn, J.E. ; Yang, R. ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 163~168
Authors investigated the tenderness effect of beef which was treated with papain and obtained results indicated as follow. 1. By using the sensory test, most desirable tenderness were obtained in 0.05% of enzyme solution for 40minute to 1 hour at
. 2. It was also somewhat recognized as a tenderness effect with treated for 40minute to 1 hour at
. 3. Water soluble and amino acid nitrogen were increased in proportion to enzyme concentration, reaction temperature and reaction time and opposite in connective tissue nitrogen. 4. It will be recognized that there were correlation between result of sensory test and water soluble, amino acid and connective tissue nitrogen.
Producibility of Aflatoxins by Aspergillus flavus Group Isolated from Deteriolated Rice in Korea
Lee, Kwan-Young ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 169~176
In order to investigate the producibility of aflatoxins by seven Aspergillus flavus strains isolated from deteriolated rice in Korea, polished rice was artificially inoculated and subjected to isolation and quantitation of the mycotoxin. It was proved that all strains were capable of producing aflatoxins, preferentially
at all and their producibility was closely related to the color of culture media and chloroform extracts. The strain producing the most aflatoxin was A. flavus var. columnaris, excreting 1 ppm on rice. Aflatoxin
was isolated and identified by thin-layer chromatography, ultraviolet absorption spectra and derivative formation of water and acetate adducts.
Degradation of Nucleotides and Their Related Compounds in Sea Foods during Processing and Storage VI. Degradation of Nucleotides and Their Related Compounds in File Fish Navodon modestus and Yellowfin Puffer Fugu xanthopterum Muscle during Drying
Lee, Eung-Ho ; Chung, Seung-Yong ; Kim, Yong-Gun ; Yang, Sung-Tack ; Kim, Soo-Hyun ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 177~184
File fish Navodon modestus was dehydrated in cabinet type hot-sir drier at
for 11 hours and also yellowfin puffer Fugu xanthopterum was dried in open air at
for 30 hours. Nucleotides and their related compounds were collected by extraction with cold perchloric acid and their amounts were determined by anion exchange column chromatography. The contents of ADP, IMP, ATP and hypoxanthine in fresh file fish muscle were 22.9, 12.1, 4.9, and 3.2
dry wt. respectively. AMP and inosine were 0.9
dry wt. equally. In fresh yellowfin puffer muscle, the contents of ADP, ATP, AMP, inosine and hypoxanthine were 25.6, 2.4, 1.6, 0.3, 0.6, and 0.4
dry wt. respectively. In the case of file fish, ADP and ATP tended to degrade rapidly during hot-air dehydration. The contents of IMP were decreased slightly while AMP and inosine were increased. And another case of yellowfin puffer, ADP also tended to degrade rapidly during sun drying while AMP, IMP, inosine and hypoxanthine were increased. Especially, in both case of file fish and yellowfin puffer, inosine was increased twenty five and thirty five times during drying respectively.
Malonaldehyde(MA) in Dried Fishery Products(note)
Kim, Kyung-Im ; Cheigh, Hong-Sik ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 6, issue 3, 1974, Pages 185~187
Total malonaldehyde(MA) in several dried fishery products (Alaska pollack, anchovy, white bait and squid) was determined by distillation and TBA reaction. In particular, MA in a water extract of dried anchovy was fractionated into bound and free MA on a Sephadex G-10 column. Among the three elution peaks, two peaks were found to be bound MA representing 94.5% of the total MA in the water extract and free MA constituted only a minor peak.