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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 8, Issue 4 - Dec 1976
Volume 8, Issue 3 - Sep 1976
Volume 8, Issue 2 - Jun 1976
Volume 8, Issue 1 - Mar 1976
Selecting the target year
The Effect of Korean Soysauce and Soypaste Making on Soybean Proteion Quality -Part III. Changes in the Lysine Availability-
Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 63~69
The changes in lysine availability during soybean fermentation were determined by the chemical analysis method as well as the biological methods with rat. The FDNB-reactive lysine determined by the difference (TLMI) method indicated that cooking and Meju fermentation reduced the lysine availability of soybean, but the subsequent ripening restored the availability to the same level of the raw soybean. On the other hand, the Biological Value, NPU, NER and the Relative lysine availability of the rat experiments showed a general decrease in the lysine availability of soybean during the ripening process as well as Meju fermentation.
A Study on the Quality of 'Doojoong' Tea
Kim, Young-Bae ; Kang, Myung-Hee ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 70~73
To develop a beverage indigenous to Korea, leaves of Doojoong tree (Eucommia ulmoides) were investigated for their chemical composition, extraction conditions and processing methods. It was concluded that Doojoong-tea from the leaves possesses sufficiently acceptable qualities as a favorite beverage.
Changes in Eating Quality and Lipid Components of Tongil Rice Variety in Storage
Hwangbo, Jeong-Sook ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 74~79
Two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were stored at
for six months and the changes in organoleptic quality and lipid components were investigated to obtain the following results. In storage, both varieties brought about increases of hardness, cohesiveness and gumminess, and a decrease of adhesiveness among textural parameters of cooked rice. Storage at
showed no change in organoleptic quality but storage at
caused the occurrence of off-flavor in both varieties and a marked decrease of stickiness in Jinheung. Rice samples before storage contained 5-times more free lipids than bound lipids and free lipid content of Tongil was
of Jinheung. In storage, bound lipids tended to increase slowly while free lipids increased in both varieties at
and tended to increase in Tongil and to decrease in Jinheung at
. In free lipid fractions of rice samples before storage were found 9 components including triglycerides, free fatty acids and sterol esters and in bound lipid fractions were found 8 components including free fatty acids and sterol esters, as the major components. In storage, changes in lipid components were more remarkable in free lipids than in bound lipids and in Jinheung than in Tongil. It was, therefore, concluded that Tongil variety had a better storage stability than Jinheung variety and the deterioration of rice quality occurred mainly in free lipid fractions during storage.
A Study on The Phenolic Content of Potatoes
Choi, Hay-Mie ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 80~84
Two varieties, Lasoda and Sebago potatoes, were studied. Different cooking methods, conventional oven baking at
and microwave oven baking, have been used to compare the retention of the phenolic compounds. Peeled cortex samples of fresh and cooked potatoes were analyzed for total phenols, phenolic constituents, and moisture loss. Phenolic content was higher in fresh potatoes than in cooked potatoes. Laasoda had higher phenolic content (3. 63mg) than Sebago (1. 71mg). Potatoes with higher phenols (Lasoda) also had larger quantities of chlorogenic acid. There was a greater moisture loss in conventional oven baking potatoes than in microware oven.
Studies on the Separation and Determination of Dicarbonyl Compounds by Gas Chromatography
Sin, Mee-Gyung ; Nam, Chang-Woo ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 85~89
The separation and determination of dicarbonyls such as diacetyl, methylglyoxal and triose reductone in their mixed aqueous solution were carried out by means of gas chromatography with transformation of these compounds into quinoxaline derivatives with o-phenylenediamine. A column used for this experiment was consisted of Celite 545 (80-100 mesh) coated with 5% Silicon Gum SE-30. The column temperature was
. It is desirable that this approach will be applicable to dicabonyl study in gas chromatographic determination.
Studies on the Volatile Fatty Acids and Carbon Dioxide Producted in Different Kimchis
Chyun, Jong-Hee ; Lee, Hei-Soo ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 90~94
The amounts of volatile fatty acid and carbon dioxide of different salt Kimchis (1.02% NaCl, 3.16% NaCl) and Kimchis fermented at different temperature were determined. After the extraction of the acids with 80% ethanol it was steam-distillated. Identification and quantitative determination of individual acids were performed by gas chromatography and paper chromatography. Carbon dioxide contents were measured by microdiffusion method. Formic and acetic acid were found in four Kimchis. The acetic acid content of 1.02% NaCl Kimchi and Kimchi fermented at
were very high and their carbon dioxide contents were also high. Fifteen taste panels scored 1.02% NaCl Kimchi higher than 3.16% NaCl Kimchi and Kimchi fermented at
higher than Kimchi fermented at
. It is assumed that large amounts of acetic acid and carbon dioxide make Kimchi flavorful.
Approach to the Extraction Method on Minerals of Ginseng Extract
Cho, Han-Ok ; Lee, Joong-Hwa ; Cho, Sung-Hwan ; Choi, Young-Hee ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 95~106
In order to investigate chemical components and mineral of ginseng cultivated in Korea and to establish an appropriate extraction method, the present work was carried out with Raw ginseng(SC), White ginseng(SB) and Ginseng tail(SA). The results determined could be summarized as follows : 1. Among the proximate components, moisture content of SC, SB and SA were 66.37%, 12.61% and 12.20% respectively. The content of crude ash in SA was the highest value of three kinds of ginseng root: SA 6.04%, SB 3.52% and SC 1.56%. The crude protein of Dried ginseng root(SA and SB) was about 12-14%, which was more than two times compared with that of SC(6.30%) The content of pure protein seemed to be in similar tendency with that of crude protein in three kinds of ginseng root: 2.26% in SC, 5.94% in SB and 5.76% in SA. There was no significant difference in the content of fat among the kinds of ginseng root.
2. The highest Ginseng extract was obtained by use of Continuous extractor which is a modified Soxhlet apparatus for 60 hours extraction with 60-80% ethanol. 3. Ginseng and the above-mentioned ginseng extract (Ginseng tail extract: SAE, White Ginseng extract : SBE, Raw Ginseng extract: SCE) were analyzed by volumetric method for the determination of Chlorine and Calcium, by colorimetric method for that of Iron and Phosphorus, by Atomic Absorption Spectrophotometer for that of Zinc, Copper and Manganese. The results were as follows : 1. The content of phosphorus in SA, SB and SC were 1.818%, 1.362%, 0.713% respectively and phosphorus content in three kinds of extract were in low level (SAE: 0.03%, SBE: 0.063%, SCE: 0.036%) 2. In the Calcium content, SA, SB and SC were 0.147%, 0.238%, 0.126% and the Calcium contents of Ginseng extracts were 0.023%, 0.011% and 0.016%. The extraction ratio of Calcium from SA was the highest value (15.6%), while that in the case of SB was 4.6%. 3. The Chlorine content of SA was 0.11%, this was slightly higher than others(SB: 0.07%, SC: 0.09%) and extraction ratio of SA and SB were 36.4%, 67.1% while that of SC was 84.4%. 4. The Iron content of SA, SB and SC were 125ppm, 32.5ppm and 20ppm but extraction ratio was extremely low (SAE: 1.33%, SBE: 0.83%, SCE: 1.08%), 5. The Manganese content of SA, SB and SC were 62.5ppm, 25.0ppm and 5.0ppm respectively but the Manganese content of extract could not determined, Copper content of SA, SB and SC were 15.0ppm, 20.0ppm and those of extract were 7.5ppm, 6.5ppm, 4.5ppm while those of extraction ratio were 50%, 32.5% and 90% respectively, Zinc was abundant in Ginseng compared with other herbs, (SA: 45.5ppm, SB: 27.5ppm and SC: 5.5ppm) and the extracted amount were 4.5ppm, 1.25ppm 1.50ppm respectively.
Studies on Cheese Ripening Part V. Degradation of Nitrogenous Compounds During the Ripening of Gouda-type Cheese
Kim, Yong-Kyo ; Kim, Jong-Shik ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 107~112
This experiment has been carried out to study the changes of caseins is Gouda-type cheese during ripening by the use of DEAE-cellulose column and polyacrylamide gel electrophoresis. The results obtained were as follow: 1. The amount of water soluble nitrogenous compounds in the cheese ripened for 2 and 4 months was 19.03% and 30.61% for total nitrogen in the cheese, respectively. On the other hand, the amount of 5% NaCl soluble nitrogenous compounds in the cheese increased to 41.13% for 2 months ripening, but it decreased to 22.61% at 4th month. 2. By DEAE-cellulose column, various nitrogenous compounds of Gouda-type cheese were fractionated into 5 major and several minor peaks. The proportion of some fraction areas to the whole increased with the ripening period and the others decreased. 3. Electrophoretic patterns of various nitrogenous compounds in a 4-month-old cheese showed 5 and 8 bands, repectively. 4. Sixteen amino acids were identified in soluble and precipitable compounds at 12% TCA in a 4-month-old cheese.
A Quality Survey of Packaged Ice Creams in Seoul Area
Hah, Duk-Mo ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 8, issue 2, 1976, Pages 113~118
For this study, from July to December in 1975, the total of 160 samples of packaged ice creams(75 samples of carton, 50 samples of cone, and 35 samples of bar), manufactued by five different plants, were collected at markets in Seoul city area. And the chemical composition and microbial quality of those were analyzed and compared with each other samples. The results obtained are as follows: 1. The average milk fat contents of ice cream samples were 6.28% in carton, 6.42% in cone and 4.94% in bar. 2. The average total solid contents of ice cream samples were 33.45% in carton, 34.22% in cone and 29.46% in bar. 3. The average total protein contents of ice cream samples were 3.45% in carton, 3.16% in cone and 2.42% in bar. 4. The average milk solids-not-fat contents of ice cream samples were 10.46% in carton, 8.52% in cone and 7.72% in bar. 5. The average milk lactose contents of ice cream samples were 6.42% in carton, 5.57% in cone and 4.94% in bar. 6. The average crude ash contents of ice cream samples were 0.86% in carton, 0.78% in cone and 0.67% in bar. 7. The average Reichert-Meissl values of ice cream samples were 28.82 in carton, 27.85 in cone and 25.97 in bar. 8. In the both experiments of standard plate count and coliform count, the samples of ice cream in cone and carton showed lesser numbers than those in the form of bars. Of a total 160 samples examined, 6 samples gave standard plate counts of over 40,000/ml and 14 samples gave coliform counts of over 10/ml.