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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 11, Issue 4 - Dec 1982
Volume 11, Issue 3 - Sep 1982
Volume 11, Issue 2 - Jun 1982
Volume 11, Issue 1 - Mar 1982
Selecting the target year
Free Amino Acid Composition and Calcium, Iron Contents of Boiled-dried Anchovy
Ryu, Beoung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 1~6
This study designed to elucidate free amino acid composition and calcium, iron contents in extractive cooking. broth of boiled-dried anchovy. Composition of the free amino acid in boiled-dried anchovy, in large and medium one appeared the same tendency. Abundant free amino acid of boiled-dried anchovy were histidine, alanine, lysine, leucine, glycine and glutamic acid in order. The total free amino acid was greatly extracted from cooking broth when boiled at 30 minutes. Free amino acid, such as histidine, alanine, lysine, leucine and glutamic acid had abundant in cooking broth. The calcium and iron contents in broth were little difference between large and medium one. Calcium and iron contents were highest in cooking broth when boiled at 30 minutes. Panel test on general accetability was very good in the boiling at 30 minutes.
Effect of Blue Light on the Major Components of Soybean-sprouts
Kim, Kwang-Soo ; Kim, Soon-Dong ; Kim, Jin-Koo ; Kim, Ju-Nam ; Kim, Kyoung-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 7~12
Growth of soybean sprouts(Glycine Max L.) and amounts of some chemical components were measured when they were exposed to blue light (120lux, 3hrs/day) during their growth. Hypocotyl length of irradiated soybean sprouts exceeded slightly that of control (dark) soybean sprouts, but the tfresh weight of whole sprouts as well as each part of the sprout showed no difference between the two groups. Chlorophyll content of cotyledon under blue light increased significantly with the lapse of days (3.57 and
fresh weight on the 3rd and 7th day). Bluelight irradiated sprouts contained more vitamin C than control sprouts (21.7% and 30.8% higher for the cotyledon and hypocotyl). Total amount of protein was not affected. Hypocotyl protein content was 8% of that in original soybean. Blue light did not affect the activity of trypsin inhibitor of sprouts. Similar activity of the inhibitor was observed in the cotyledon whereas hypocotyl showed activity corresponding to 23.7% of original bean. Polyacrylamide gel electrophoretogram for the protein showed 10, 9, and 11 bands in the original bean. 5th day cotyledon and hypocotyl respectively. Especially, band 3 of low Rm value was major protein component for the hypocotyl. Band 5 and 11 could be seen only in the protein of hypocotyl from bluelight irradiated sprouts, whereas no effect of blue light on the electrophoretogram was observed for the cotyledon.
Hydrolytic Conversion of Sawdust into Metabolizable Sugars
Kim, Dong-Woo ; Cho, Kwang-Yun ; Bae, Kook-Woong ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 13~16
The hydrolytic conversion of sawdust was studied by sulfuric acid-enzymatic and sodium hydroxide-enzymatic treatments. Sugars were identified by paper chromatography and quantified colorimetrically. Sawdust yielded dextrose and xylose in concentrations ranging from 3.01 to 3.64 and 3.48 to 6.61 grams per 100g. Under optimum conditions, the total concentration of sugars was 10.7 grams per 100 grams.
The Effect of the Levels of Package Vacuum on the Heat Penetration and Texture of Cooked Rice Packed in Retort Pouch during Thermal Process
Choi, Kwang-Soo ; Kim, Chang-Shik ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 17~24
Optimum moisture content of about 60% of cooked rice was obtained by soaking the fully steamed rice with 35% moisture conture content in ambient water temperature
for one hour. Two different levels of package vacuum was used in packing this cooked rice in retort pouch, and the effect of the levels of package vacuum on the texture of the cooked rice in the pouch during thermal process was investigated: Higher sterilization value (Fo value) and steeper slope (fh value) on the heating curve of the thermal process was obtained with the higher package vacuum product. The j value of the heating curves of cooked rice packed in retort pouch was ranged between 0.80 and 1.18 without respect to the levels of the package vacuum and the process temperature. Although in respective of the ratio of the stickiness to the hardness (-H/H) the product with higher package vacuum showed better result, the shape of most of the rice grain in the vacuum vacuum pouch was deformed and Jumped mass of inferior quality than the one in the lower vacuum package.
Study on Sodium, Patassium Content in Diet and of Blood Serum of Toxemic Pregnant Women
Kim, Mi-Kyung ; Woo, Soon-Im ; Chun, Sae-Youl ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 25~30
The present study was carried out to investigate the relationship between the patients with toxemia of pregnancy and sodium, potassium and chlorine content in their blood serum and the intake diet. The author analyzed or titrated the concentration of serum and diet electrolytes for the antenatal and gynecologic inpatients (19 normal and 17 toxemic pregnant women ranged 23 to 32 years old) of the Han gang sacred Heart Hospital in Seoul and also determined their daily salt intake. The results obtained can be summarized as follows. 1. In the patients with toxemia of pregnancy mean sodium concentration in serum
was greater than that of normal pregnant women (140 mEq/L corresponding to 322mg/dl) 2. In the toxemic pregnant women serum chlorine level (mean
corresponding to 402.5mg/dl) showed the increase of 9.9 mEq /L(36.9 mg/dl) when compared to mean value of normal pregnant women(103.5mEq/L corresponding to 365.6mg/dl). 3. Mean potassium content in pregnant women with toxemia(
corresponding to 17.9mg/dl) was similar to that of normal pregnant women(4.2mEq/L corresponding to 16.3mg/dl). 4. It was found that the salt content detected in the diet of toxemic pregnant women (mean
) was greater than daily mean salt intake of normal pregnant women (19g).
A Survey of Nutritional Status on Pre-school Children in Korea
Choi, Kyung-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 31~35
The nutrition intake status of one hundred pre-school children, 5-year-old boys and girls, in Sok-Cho was surveyed. Subjects had two and half brothers and sisters. Breast-fed boys and girls were 48% and 40%, respectively. At the age of Six months, 70% of Subjects were Weaned. Percentage of total income spent for foods was
. A varying number of foods were selected from 40 items. The food which children likeed best was fruit and icecream. Selected as liked food were straw berry, orange, apple, icecream, peach, grape, chocolate, youghurt and milk. Disliked foods were ginger, green onions, garlic, mushrooms and boiled rice mixed with orther cereals. Items which children have taken never before were kidney, slices of raw meat, liver, lotus rhizome and frech water fish. Insufficient caloric intakes were shown comprising 69~70% daily recommended dietary allowences for boys and girls. The total caloric intakes was composed of carbohydrate 65%, protein 11% and fat 23%, respectively. The cereal consumption was the highest (32.8%). There was a significant relationship (P<0.05) between the mother's knowledge on nutrition and the calorie. protein and calcium intake of boys. There was a significant relationship (P<0.05) between the mother's knowledge on nutrition and the caloric intake of girls.
A Study on Cookery Characteristise of Korean Cakes -On the Yugwa-
Han, Jae-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 37~41
In order to determine the optimal condition for making Yugwa (one of the Korean traditional cake) the textures in various conditions were studied by sensory test and texturometer. The changes of texture and fat content in the cake were measured along the period of storage. The results were as follows: (1) The cake were classified in 3 groups according to the leavening agent used in the procedure, namely refined rice wine (W), distilled liquor (L) and yeast group (Y). It was the refined rice wine group that had been 'the best' by sensory test. Its brittleness
was higher than those of L and Y. (2) Crispness measured by bend test prior to soaking into syrup were 1.19, 1.23 and 1.63 in W, L, Y, respectively. (3) Chemical composition (%dry basis)) of Yugwa leavened with W included 9.3 of moisture, 1.3 crude protein, 6.7 crude lipid, 66.4 carbohydrate and 16.3 crude ash. (4) Brittleness decreased gradually along the period of storage while the rancidity increased. From the 40th days of storage, the change of brittleness and rancidity were marked as well as the scores of sensory test decreased significantly. (5) Content of linoleic acid in Yugwa decreased along the period of storage from 52.5% of total fatty acid on the first day to 10.9% on the 50th days Main fatty acids in Yugwa were oleic acid, palmitic acid and stearic acid, all of which were also decreased in content along the period of storage. One remarkable change was the appearance of an unknown fatty acid with 19.54 of retention time, in 50% of total fatty acid, on the 50th day of storage.
Study on the Absorption Rate of Ascorbic Acid with Span and Tween
Kim, Chun-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 43~46
The purpose of this paper was to study the effect of surfactants on the absorption and the bioavailability of ascorbic acid in the small intestine of rats and rabbits absorption of ascorbic acid in small intestine of rats was increased with tween 80 and span 80.The blood level of ascorbic acid in rabbits was elevated by combined with low concentration of surfactants but high concentration of surfactants. The bioavailability of ascorbic acid was increased by simultaneous administration of surfactants.
Mineral Composition and Physical Properties Change of Chicken Muscle
Chung, Byoung-Yeol ; Yang, Cheul-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 47~52
This experiment was carried out to investigate the minerals content and post-mortem biochemical change of broiler leg and breast muscle during hot and cold storage period. The leg and breast muscle samples were stored at
for 32 hours, and analyzed 0, 4, 8, 32 hours after slaughter, the results obtained as follows (1) Minerals composition were different between breast and leg muscle. (2) Total nitrogen content changed according to the storage period and temperature in the breast (P<0.005) and the leg (P<0.005) (3) The Content of phosphate (P<0.005), magnesium (P<0.005), sodium (P<0.025) in breast muscle was higher than in the leg mucle, and did not change according to the storage period and temperature. (4) Calcium and iron contents were not different between breast and leg muscle but significantly changed according to the storage period and temperature. (5) Sodium content was not different among the various factors, and pH was different between leg and breast (P<0.005) muscle, and ultimate pH was appeared at 8 hours of slaughter, but 20 hours of slaughter in hot stored breast muscle. (6) pH decline in cold stored breast muscle was faster than in the hot stored. (7) Penetration value was higher in the breast muscle than in the leg muscle (P<0.005) (8) Regormortis were not occurred in cold stored breast muscle and hot stored leg muscle, but occurred in cold stored leg muscle and hot stored breast muscle at 4 hours after slaughter.
Effect of Irradiation Time after Harvesting and Irradiation Dose on its Storability of Potatoes
Cho, Han-Ok ; Byun, Myung-Woo ; Kwon, Joong-Ho ; Yang, Ho-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 4, 1982, Pages 53~59
In order to determine the optimun condition for the long term storage of potatoes by irradiation combined with natural low temperature, the dose range and irradiation time after harvesting of two varieties were investigated. Although optimum dose of potatoes and was different according to the variety 12.5krad seemed optimum untill 15-30 day after harvesting and 15krad was for later than 45 day after harvesting. The sooner the irradiation was efficient after harvesting. Optimum dose irradiated group were better in change of sprouting, rotting, weightloss and shrivelling and was extended the storage period more than four months compared with control at natural low temperature storage room.