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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 20, Issue 6 - Dec 2005
Volume 20, Issue 5 - Oct 2005
Volume 20, Issue 4 - Aug 2005
Volume 20, Issue 3 - Jun 2005
Volume 20, Issue 2 - Apr 2005
Volume 20, Issue 1 - Feb 2005
Selecting the target year
Studies of Cooking Quality with Various Functional Rice
Yoo, Kyung-A ; Kang, Mi-Young ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 293~298
This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.
Studies on Bread-Making Quality of Bread Mixed with Wheat Flour and Several Functional Rice Flour
Yoo, Kyung-A ; Kang, Mi-Young ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 299~304
This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.
The Quality Changes of Less Salty Kimchi Prepared with Extract Powder of Fine Root of Ginseng and Schinzandra Chinensis Juice
Cho, In-Young ; Lee, Hye-Ran ; Lee, Jong-Mee ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 305~314
This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at
after kimchi was fermented for 1 day at
. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and
content of GS were the highest during storage period. The
content of GS was the highest significantly and the
content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.
Manufacturing and Quality Characteristics of Low Calori Kimchi Noodle
Kim, Hyong-Yol ; Lim, Heung-Youl ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 315~322
Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of
was required storage period during
at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn't required the special seasoning and/or soup at this result.
Effect of Nutrition Education for Weight Control on the Dietary Behavior, Anthropometry, Body Composition, and the Serum Levels of Adipocytokines in the Elementary Obese Children
Lee, Hyun-Sook ; Choi, Jin-Sun ; Kim, Wha-Young ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 323~330
The purpose of this study was to evaluate the effects of the weight control programme through nutrition education on anthropometry, body composition, dietary behavior, and adipocyte-drived protein in obese elementary school children. The subjects were 17 obese children of OI over 120% from the fourth to sixth grades of elementary school. The subjects were given nutrition education for weight control along with physical and behavioral advices once a week, and the program was 12 weeks long. On the completion of 12 week weight control program, significant decreases in waist and hip circumferences were resulted, however, no changes in body mass index (BMI) and obesity index (OI) were found. Hemoglobin was significantly decreased and HDL-cholesterol was significantly increased. Energy intake was decreased significantly along with intakes of Ca, Fe, folic acid, vitamin B1, vitamin B6, and vitamin C. Meal distribution of energy was changed; % energy from snack significantly from 11.9% to 3.3%. Resistin, leptin, and adiponectin level were not changed; Resistin had a negative correlation with vitamin C intake. Leptin had positive correlations with weight and BMI. Adiponectin was negatively correlated with weight and BMI. In conclusion, nutrition education program for weight control for 12 weeks is effective in changing the dietary behavior, serum profile, and anthropometry in obese elementary children, however, no effect was seen in adipocytokine levels.
Quality Characteristics of Health Concerned Funtional Cookies using Crude Ingredients
Kang, Nam-E ; Kim, Hye-Young L. ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 331~336
Pysicochemical and sensory characteristics of health concerned funtional cookies using various levels of crude ingredients of resistant starch were investigated in this study. The 10% substituted group had significantly higher pH values compared to those of control. Spread factor of control group had significantly the largest value and the 30% substituted group had the lowest values(p<0.05). Results of sensory characteristics showed significantly higher hardness, crispness and yellowness with 20% substituted sample group at p<0.05. Acceptance test of cookies with 10% substituted sample groups showed higher savory taste, texture, and overall acceptability and they did not show significant differences with the 20% substituted groups.
Physicochemical Characteristics of Yogurt Prepared with Lactic Acid Bacteria Isolated from Kimchi
Kim, Seon-Jae ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 337~340
Fourteen strains out of fifty six strains of lactic acid bacteria isolated from Kimchi showed a resistance to artificial gastric juice. In particular, lactobacilli AK 3, AK 7, BK 28, and DK 37 showed a strong resistance and their viable cell counts of the initial stage were no change after the 2 hours cultivation in an artificial gastric juice. All five lactic acid bacteria were used as starters in producing yogurts. The physicochemical characteristics of yogurts were examined. The original pH, titratable acidity, visicosity and viable cell counts of yogurts were
, respectively. The
activity reached maximum at 48 hr, and reduced gradually during incubation.
Anticariogenic Effects and Inhibition of Glucosyltransferase Activity of Chrysanthemun indicum L. Extracts
Kim, Seon-Jae ; Park, Yun-Mi ; Jung, Soon-Teck ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 341~345
The anticariogenic effects and inhibition of glucosyltransferase activity of Chrysanthemun indicum L. extracts were investigated against 5 strains of microorganisms. The ethanol extracts of Chrysanthemun indicum L. showed the growth inhibition effects on the Streptococcus mutans and oral bacteria. The inhibition rate of glucosyltransferase activity of Chrysanthemun indicum L. extracts showed 78.4 to 92.3% range. The extracts were analysed by using solvent fractionation, silica gel adsorption chromatography, Sephadex LH-20 column chromatography, TLC, HPLC techniques. Three components whose molecular weights ranged from 200 to 400 were confirmed to have the anticariogenic activity.
Physicochemical and Sensory Properties of Jinyang-ju Prepared with Glutinous Rice and Nonglutinous Rice
Park, Yun-Mi ; Kim, Seon-Jae ; Hwang, In-Sik ; Cho, Kwang-Ho ; Jung, Soon-Teck ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 346~351
The physiochemical characteristics and sensory properties of Jinyang-ju was investigated on pH, total acidity, alcohol content, conductivity, dissolved solid, turbidity, reducing sugar content and sensory evaluation. Glutinous rice starter showed the enzyme activity that the
was 121.0 unit,
was 40.0 unit and acidic. neutrality protease were 34.2, 23.7 unit, while the nonglutinous rice starter showed
was 156.0 unit,
was 45.2 unit, acidic neutrality protease were 9.06, and 0.1 unit, respectively. The pH of the glutinous rice Jinyang-ju and nonglutinous rice Jinyang-ju showed the value of 5.33 and 4.04, total acidity of 2.30% and 2.05%, alcohol(%) of
, total organic acid content(mg%) of 4.35 and 7.63, free sugar of 4.98 mg% and 2.90 mg%, respectively. The sensory evaluation showed that the glutinous rice Jinyang-ju was more acceptable value than nonglutinous rice Jinyang-ju.
The Effect of Addition of Level of Red Ginseng Powder on Yackwa Quality and During Storage
Hyun, Ji-Soo ; Kim, Myoung-Ae ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 352~359
The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.
Properties of Low-Fat Pork Patties Formulated with Carrageenan Alone or in Combination with Pectin or Potato Starch
Joo, Sin-Youn ; Chung, Hai-Jung ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 360~366
This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.
A Study on Recognition and Preference of Korean Foods for Foreigners in Different Nationality
Yoon, Hei-Ryeo ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 367~373
The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis,
, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.
Visitors' Satisfaction on the Gwangju Kimchi Festival Publicity and Event Programs
Jeung, Gang-Hoan ; Roh, Yong-Ho ; Kim, Hyun-Duk ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 374~383
The purpose of this study was to investigate the satisfaction on the Gwangju Kimchi Festival. The results of this study were as follows: In terms of satisfaction on 'pre event publicity of the Festival', the satisfaction of '03 was high. It was founded that Publicity through TV was successful. The visitors' satisfaction on understanding regional cultures was low. It was consecutively low for three years. There should be strategic development plans to increase satisfaction about understanding regional cultures. It was found that TV was the major pre event information resource for the residents. Also word of mouth was the most important pre event information resource for domestic tourists. The satisfaction on access to festival was increased consecutively. Providing free shuttle buses to the festival place and placing festival placard influenced positively. There should be expansion of service facilities. There should be more strengthening of festival information services and guiding facilities. More professional interpretation systems and interpretation education are necessary. Visitors satisfied about festival products and quality of the products. Visitors satisfied with festival events programs and hands on experience based programs including making diverse Kimchi.
A Bibliographical Study of Traditional Fruit Preserve
Chung, Hae-Kyung ; Woo, Na-Ri-Yah ;
Journal of the Korean Society of Food Culture, volume 20, issue 3, 2005, Pages 384~390
This study was designed to establish Korean food culture by considering traditional fruit preserve. A historical approach of traditional fruit preserve were reviewed by the cooking book published from 1670 to 1988 in Korea. The results obtained from this study are as follows. Cooking method of fruit preserve was firstly published to Omshikdimibang in 1670 and published moderate cooking book in 1988 but fruit preserve has not been cooked yet. Cooking method of fruit juice and starch had been started in Samkuk dynasty and was completed in Lee Dynasty. Compared with the western fruit jelly, mung bean starch was used as a gel forming material in Korean traditional fruit preserve while gelatin was used as a gelling agent in western fruit jelly. Western fruit jelly was succeed in innovation, but traditional fruit jelly was failed to innovation.