Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 10, Issue 5 - Dec 1995
Volume 10, Issue 4 - Oct 1995
Volume 10, Issue 3 - Jul 1995
Volume 10, Issue 2 - May 1995
Volume 10, Issue 1 - Mar 1995
Volume 9, Issue 5 - Jan 1995
Selecting the target year
Studies on Optimum Conditions for Experimental Procedure of Yukwa (I) -On the soaking time of glutuous rice and the number of beating-
Jeon, Hyeong-Ju ; Sohn, Kyung-Hee ; Park, Hyun-Kyung ;
Journal of the Korean Society of Food Culture, volume 10, issue 2, 1995, Pages 75~81
This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at
and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.
Studies on Optimum Conditions for Experimental Procedure of Yukwa (II) -On the additives and drying methods-
Jeon, Hyeong-Ju ; Sohn, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 10, issue 2, 1995, Pages 83~88
This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.
Changes in Polyphenol Oxidase Activity, Phenol Concentration and Browning Degree of Potato Slices with Different Cultivars during Cold Storage
Chung, Hyoun-Mi ; Lee, Gui-Ju ;
Journal of the Korean Society of Food Culture, volume 10, issue 2, 1995, Pages 89~95
Three potato cultivars, Sumi,Daejima and Namjak, were prepared as slices. They were dipped in distilled water for 20 seconds. The potato slices were packed in polyethylene bags and stored at
. Browning degree, total phenol and chlorogenic acid contents and polyphenol oxidase (PPO) activity were measured. And the correlation analysis of browning parameters were conducted. The results were as follows. There were increase in browning degree, phenolic content and PPO activity during cold storage of potato slices with different cultivars. Among three cultivars, Sumi showed the highest browning degree, phenolic content and PPO activity and also showed the highest % increse of browning and PPO activity during cold storage. On the contrary, Daejima was the lowest. But Daejima showed the highest % increase in phenolic contents during cold storage. With Sumi, browning degree was significantly correlated with PPO activity and phenolic contents (p<0.05). With Daejima and Namjak, a significant correlation was found between browning degree and PPO activity (p<0.05). From the above results, enzymatic browning reactions of potato slices and factors affecting them were dependent on cultivar. Among the tested three cultivars, Daejima showed the lowest browning degree during cold storage and thus seems to be desirable for minimal processing.
Changes in Physicochemical Attributes of Potato Slices with Different Cultivars during Cold Storage
Chung, Hyoun-Mi ; Lee, Gui-Ju ;
Journal of the Korean Society of Food Culture, volume 10, issue 2, 1995, Pages 97~100
Three potato cultivars were prepared as slices and stored for 4 weeks at
. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.
Changes in the Physicochemical Properties of Korean rice cake by the Addition of Gelatinized Rice flour
Lee, Chang-Ho ; Han, Ouk ; Kum, Jun-Seok ; Bak, Kyoung-Huk ; Yoo, Byong-Kyu ;
Journal of the Korean Society of Food Culture, volume 10, issue 2, 1995, Pages 101~106
The effects of
flour on the physicochemical properties of Korean rice cake were investigated. Before cooking, the degree of gelatinization of rice cake without
flour was 5.75%, but 16% for adding
flour. After cooking, the degree of gelatinization of rice cake were increased from 52% to 85% by adding
flour. The L value of rice cake with
flour increased, but there was no significant difference in L value between samples. The hardness of rice cake before and after cooking were increased by adding
flour whereas after frozen stoarge there was no apparent effect on the color values of rice cake. The water absorption ratio of rice cakes during cooking were increased by addition of
flour. Scanning electron photomicrographs revealed that the rice cake with
flour has more porous structure with rapid rehydration.
Sugar Intake and Dietary Behavior of Children with and without School Lunch Program
Chung, Hae-Kyung ; Park, Soung-Suk ; Chang, Moon-Jeong ;
Journal of the Korean Society of Food Culture, volume 10, issue 2, 1995, Pages 107~117
This study was undertaken to investigate the dietary behavior and sugar intake of korean school children. The subject were 131 school lunch program children and 149 non school lunch program children lived in Soung Nam city. Sugar intake, food intake, dietary behavior and anthropometric measurement were studied through personal interview using 24-hour recall dietary data and records. Total daily energy and nutrient intake of children were higher than RDAs except for intake of Calcium and vitamin A. The nutrients intake of school lunch program children were significantly higher than that of non school lunch program children (p<0.05). The range of daily sugar intake was 10 g to 220 g and the total daily sugar intake was
. Sugar intake of school lunch program children (
) was significantly lower than non school lunch program children (
) (p<0.0001). The more sugar intake increase more intake of Energy, Fat and Carbohydrate. The result of stepwise multiple regression analysis using the sugar intake of children as dependent variable, energy, vitamin
, protein, niacin, calcium school lunch program, education of fathers are significant explanatory variables, explaining 44.8% of variation. Result of this study suggest that school lunch program is desirable for good dietary behavior and decreation of sugar intake of school children.
Food Habits and Nutritional Status of Men working at Industry
Kim, Hye-Kyung ;
Journal of the Korean Society of Food Culture, volume 10, issue 2, 1995, Pages 119~123
This study was carried out to obtain the information concerning nutritional status, including factors of food habits of 293 men working at industry in Ulsan area. The subjects of this study were composed of 152 clerical workers and 141 physical workers. The results of this study can be summarized as follows: Average age of this subjects was 34.7 years (ranging from 21 to 52), the mean height and weight were 171.5 cm and 66.9 kg, corresponding to the BMI of 22.7. The mean food habit score was 4.4 (ranging from 0 to 9.5) and the mean nutrition knowledge score was 4.9 (ranging from 0 to 10.0) which showed significant correlations with food habit score. Dietary intake data showed the average daily intake of energy, protein, calcium and iron were higher than Korean recommended dietary allowances (RDA), vitamin A,
, niacin, ascorbic acid were lower than RDA. Among the various influential factors, nutrition knowledge, drinking, smoking and prevalence symptoms of subjects correlated with food habits significantly.
Nutritional Knowledge, Attitude and Behavior of College Students in Seoul and Kyunggido Area
Lee, Ki-Wan ; Lee, Young-Mee ;
Journal of the Korean Society of Food Culture, volume 10, issue 2, 1995, Pages 125~132
The purpose of this study was to survey several aspects of food-related knowledge, attitude and behavior of college students. Seven hundred male and female students in Seoul and Kyunggi-do area were randomly selected. And self-administered questionnaires were used. It was consisted of weight concern, nutritional knowledge, meal frequency, preference of snacks and psychological aspects of eating behaviors. The results were as followes: 1. The 66.5% of males and 87.9% of females were concerned about weight control. While 42% of male respondents wanted weight gain and 43% weight loss, most of female respondents wanted to lose weight. 2. The score of nutritional knowledge of males was significantly lower than the score of females (p<0.01). 3. The meal frequency was 3.4 times a day for male students and 3.6 for female students. But males showed higher frequency rates in three regular meals and females showed higher rates in snacking. Both male and female students considered that supper was the most important meal of the day and skipped breakfast frequently. 4. Fruits, beverage and milk were favorite snacking items for college students. But there were some differences in selection of food items by snacking time. Carbonated drinks and coffee were frequently selected by morning male and female snackers. Noodles and cookies were preferred by males and cookies were preferred by females as afternoon snack. Fruits were most often preferred by both males and females in the evening. 5. Physical tiredness and/or psychological factors were observed to influence the amount of food intake. After increase of food intake, male students felt more comfortable than female students who were afraid of their weight gain.