A study on the nutritional knowledge , dietary behavior and food preference of the employed women in Korea 취업여성의 영양지식 , 식행동 및 식품 기호도에 관한 연구
이경숙Kyoung Suk Lee,이효지Hyo Gee Lee
16(4) 301-310, 2000
Title
A study on the nutritional knowledge , dietary behavior and food preference of the employed women in Korea 취업여성의 영양지식 , 식행동 및 식품 기호도에 관한 연구
이경숙Kyoung Suk Lee,이효지Hyo Gee Lee
DOI:
Abstract
The purpose of this study was to investigate the nutritional knowledge, dietary behaviour and food preference of the employed women in Korea. This study used a constructed questionnaire as instrument tools. The results obtained were summarized as follow : The average score of nutritional knowledge was 18.4. The subjects who had breakfast irregularly were above 50%. The main reasons that they had breakfast irregularly were that they had no time to eat. Main meal styles for breakfast, lunch, and dinner were Korean foods. Most of the study subjects had used the cafeteria in the company for lunch if the company had the cafeteria. The subjects who had meals irregularly were 27.8%, and those who had overeating were 25.0%. The subjects tended to prefer Korean-style foods to American-style foods.
Key Words
Mineral contents and Properties of Pongihp Julpyun Preparation by Adding Mulberry Leaves Powder 뽕잎가루 배합비에 따른 뽕잎절편의 무기질 함량 및 품질 특성
김애정Ae Jung Kim,임영희Young Hee Lim,김미원Mi Won Kim,김명희Moung Hee Kim,우경자Kyung Ja Woo
16(4) 311-315, 2000
Title
Mineral contents and Properties of Pongihp Julpyun Preparation by Adding Mulberry Leaves Powder 뽕잎가루 배합비에 따른 뽕잎절편의 무기질 함량 및 품질 특성
김애정Ae Jung Kim,임영희Young Hee Lim,김미원Mi Won Kim,김명희Moung Hee Kim,우경자Kyung Ja Woo
DOI:
Abstract
Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.
Key Words
Effect of flour and frying temperature on quality of Gaeseong - Juak ( doughnut of waxy rice ) 밀가루와 튀김온도가 개성주악의 품질에 미치는 영향
김명애Myoung Ae Kim
16(4) 316-320, 2000
Title
Effect of flour and frying temperature on quality of Gaeseong - Juak ( doughnut of waxy rice ) 밀가루와 튀김온도가 개성주악의 품질에 미치는 영향
김명애Myoung Ae Kim
DOI:
Abstract
This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150℃ to 170℃ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160℃ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160℃.
Key Words
Color and Texture Properties of Puchukimchi Kimchi Prepared with Different Methods 담금방법을 달리한 부추김치의 색과 조직특성
박문옥Moon Ok Park,김나영Na Young Kim,장명숙Myung Sook Jang
16(4) 321-327, 2000
Title
Color and Texture Properties of Puchukimchi Kimchi Prepared with Different Methods 담금방법을 달리한 부추김치의 색과 조직특성
박문옥Moon Ok Park,김나영Na Young Kim,장명숙Myung Sook Jang
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Abstract
Puchu(Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10℃. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value "a" indicating the degree of greenness in Hunter`s color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.
Key Words
Effect of application methods of frying oil on the physicochemical properties of frying oil in the school foodservice 학교급식에서 튀김유 사용방법이 튀김유의 이화학적 특성에 미치는 영향
윤길숙Gill Sook Yun,김나영Na Young Kim,장명숙Myung Sook Jang
16(4) 328-335, 2000
Title
Effect of application methods of frying oil on the physicochemical properties of frying oil in the school foodservice 학교급식에서 튀김유 사용방법이 튀김유의 이화학적 특성에 미치는 영향
윤길숙Gill Sook Yun,김나영Na Young Kim,장명숙Myung Sook Jang
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Abstract
This study was investigated the effect of application methods of frying oil on the physicochemical properties of frying oil in the school foodservice. Frozen pork cutlet was fried for this study. The most frequent application methods of frying oil in school foodservice and treatments of this paper were as follows ; (A) use the frying oil (36 ℓ) just one day(200ea. × 5times) (B) reuse the used oil(A method) once more adding 50%(18 l) fresh oil after 3 or 5 or 7 days (C) reuse the used oil(A method) once more after 3 or 5 or 7 days. The major fatty acids of fresh oil were linoleic acid, oleic acid, palmitic acid, and linolenic acid in order to content. The viscosity of frying oil was increased gradually by increasing the number of frying times and storage period of frying oil after once used. Both redness and yellowness of frying oil showed similar trend to viscosity. As a result of this study, the application methods of frying oil in the school foodservice influenced on the physicochemical properties of frying oil, but acid and peroxide value were under the safety level of frying oil prescribed in the Health Social Affairs Ministry.
Key Words
Quality Characteristics of the Bread added Persimmon Leaves Powder 감잎분말을 첨가한 식빵의 품질특성
강우원Woo Won Kang,김귀영Gwi Young Kim,김종국Jong Kuk Kim,오상룡Sang Lyong Oh
16(4) 336-341, 2000
Title
Quality Characteristics of the Bread added Persimmon Leaves Powder 감잎분말을 첨가한 식빵의 품질특성
강우원Woo Won Kang,김귀영Gwi Young Kim,김종국Jong Kuk Kim,오상룡Sang Lyong Oh
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Abstract
Quality characteristics of the bread added four different concnetrations(0.5%, 1%, 1.5%, 2%) of persimmon leaves were measured. The moisture content and water activity of the bread with the persimmon leaves powder of 0.5%, 1%, 1.5%, 2% were 45% and 0.97 respectively, and had no difference according to the content of the powder. This study also showed that the bread made by the wheat flour added the persimmon leaves powder of 1% was better in specific volume, color, sensory evalution, mechanical propertis(hardness, fracturability, adhesiveness, springiness, cohesiveness, gumminess, chewiness, elasticity) than the bread added the powder differently.
Key Words
Sensory and Mechanical Characteristic of Sang-ja-byung by Different ingredient 상자병 (橡子餠) 의 재료배합비에 따른 Texture 특성
이효지Hyo Gee Lee,김희진Hee Jin Kim
16(4) 342-351, 2000
Title
Sensory and Mechanical Characteristic of Sang-ja-byung by Different ingredient 상자병 (橡子餠) 의 재료배합비에 따른 Texture 특성
이효지Hyo Gee Lee,김희진Hee Jin Kim
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Abstract
This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05). springiness, cohesiveness(P<0.01), and adhesiveness(P＜0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sanjabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall, the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ㎖.
Key Words
The Effect of Lipid and Collagen Content , Drip Volume on the Muscle Hardness of Cultured and Wild Red sea Bream ( Pagrosomus auratus ) and Flounder ( Paralichthys olivaceus ) 지질 및 콜라겐 , Drip 량이 양식 및 자연산 도미와 넙치 육질의 경도에 미치는 영향
이경희Kyung Hee Lee,이영순Young Soon Lee
16(4) 352-357, 2000
Title
The Effect of Lipid and Collagen Content , Drip Volume on the Muscle Hardness of Cultured and Wild Red sea Bream ( Pagrosomus auratus ) and Flounder ( Paralichthys olivaceus ) 지질 및 콜라겐 , Drip 량이 양식 및 자연산 도미와 넙치 육질의 경도에 미치는 영향
이경희Kyung Hee Lee,이영순Young Soon Lee
DOI:
Abstract
This study was conducted to investigate the effect of the lipid and collagen content and drip volume on the hardness of fish meat. Red sea bream (cultured and wild) and flounder (cultured, cultured with obosan and wild) were used for this study. Textural differences between cultured and wild meats were determined by the measurements of hardness, lipid and collagen content, and drip volume. Lipid content of the dorsal muscle was higher especially in cultured red sea bream (3.32%) than in wild one. Cultured and wild flounder contained lower content of lipid than red sea bream. The content of collagen was higher in cultured flounder fed with obosan (8.37㎎/g muscle) and wild flounder (8.02㎎/g muscle) than others. Drip volume was the highest in cultured flounder fed with obosan (8.67%). The hardness of raw meat was correlated with the contents of lipid (r＝-0.7063) and collagen (r＝0.8307), significantly. Cultured fish contained more lipid and less collagen than wild one. So, the hardness of these fish meats was lower than wild one. However, cultured flounder fed with obosan showed no difference in hardness compared with wild one. In the cooked meat, there was no relationship between the hardness of fish meat and the contents of lipid and collagen. But, the drip volume was significantly related with the hardness (r＝0.6870). From these results, the factors contributing the textural difference between wild and cultured fish meat would be the lipid and collagen contents, and two ways to improve the texture of cultured fish meat could be suggested. One is to lower the lipid content by feed control, and the other is to raise the collagen content by inducing more fish movement.
Key Words
Effect of Sourdough Starter on the Characteristics of Rheological of Barley bread Sourdough 첨가 보리식빵의 물성적 특성
홍정훈Jeong Hoon Hong,김경자Kyoung Ja Kim,방극송Keuk Seung Bang
16(4) 358-362, 2000
Title
Effect of Sourdough Starter on the Characteristics of Rheological of Barley bread Sourdough 첨가 보리식빵의 물성적 특성
홍정훈Jeong Hoon Hong,김경자Kyoung Ja Kim,방극송Keuk Seung Bang
DOI:
Abstract
To investigate the effect of sourdough on the quality characteristics of barley bread, sourdough starter with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus mundtii was used for baking after 48 hours incubation at 37℃. The specific volume of the bread containing sourdough starter was greater than that the control. Retarding of the firmness was observed in the bread with Lactobacillus sanfrancisco compared with the control and other breads. Above results suggest that sourdough starter fermented by Lactobacillus can be used as natural bread improver.
Key Words
The Properties of Proteolytic Enzymes in Fruits ( Pear , Kiwifruit , Fig. Pineapple and Papaya )
배 , 키위 , 무화과 , 파인애플 , 파파야에 존재하는 단백질 분해효소의 특성비교
배영희Young Hee Bai,노정해Jeong Hae Roh
16(4) 363-366, 2000
Title
The Properties of Proteolytic Enzymes in Fruits ( Pear , Kiwifruit , Fig. Pineapple and Papaya )
배 , 키위 , 무화과 , 파인애플 , 파파야에 존재하는 단백질 분해효소의 특성비교
배영희Young Hee Bai,노정해Jeong Hae Roh
DOI:
Abstract
This study was attempted to compare the properties of proteolytic enzymes in fruits(Pear, Kiwifruit, Fig, Pineapple and Papaya) for the application of scientific information to cooking. The results were as follows: 1 . The optimum temperature of crude proteolytic enzymes in pear, fig and pineapple is 60℃ and it was relatively active in 40-70℃; papaya showed max. activity in 60℃ and highly stable activity in 40-80℃, but kiwifruit showed max. activity in 40℃ and it maintained to 70℃. 2. The crude proteolytic enzymes of pear, fig, pineapple and papaya showed opt. pH at pH 7.0 and maintained at pH 5.0-8.0, but max. activity of kiwifruit observed in pH 3.0 and pH 5.0-8.0.3. As a result of comparison of total activities of fruits per kg unit, the order of activities was pineapple > kiwifruit > papaya ＞ fig ＞ pear.
Key Words
Application of Proteolytic Enzymes in Fruits for Meat Tenderization 과일에 존재하는 단백질 분해효소의 식육연화효과에 관한 연구
배영희Young Hee Bai,노정해Jeong Hae Roh
16(4) 367-371, 2000
Title
Application of Proteolytic Enzymes in Fruits for Meat Tenderization 과일에 존재하는 단백질 분해효소의 식육연화효과에 관한 연구
배영희Young Hee Bai,노정해Jeong Hae Roh
DOI:
Abstract
In order to study the tenderizing effect of proteolytic enzymes in fruits, beef(M. semimembranosus) was marinated with meat sauce containing each fruit juices. After cooking, the shear force was measured by Rheometer and evaluated the sensory properties of beef by quantitative descriptive analysis method. The results are as follows: 1. The combination ratio of meat sauce:water was 2:1 with pH 5.0∼5.5 showed the max. tenderness. 2. As a result of shear force test, the decrease of shear force was pineapple>papaya＞fig＞kiwifruit>pear: especially, pineapple, papaya and fig tendered the beef significantly comparing with pear and kiwifruit at p＜0.001. 3. The tendering effect of pineapple and papaya on the meat showed significant difference (p<0.01) comparing with pear in tenderness and overall acceptability by sensory evaluation; and there was a significant difference between pear and papaya in taste (p<0.05). 4. There was highly significant correlation between mechanical tenderness and sensory properties: correlation of fruit and mechanical tenderness was -.877(p＜0.01); between mechanical tenderness and overall acceptability, r=.532(p＜0.01); between fruit and sensory tenderness, r=.495(p<0.01); between mechanical tenderness and sensory tenderness, r=.490(p＜0.01). At p＜0.05, between taste and juiciness, r =.208.
Key Words
Screening of elelctron donating ability , antibacterial activity and nitrite scavenging effect of some herbal extracts Herb 추출물의 전자공여능 , 항균활성 및 아질산염 소거능 검색
정해정Hai Jung Chung,노경림Kyoung Leem Noh
16(4) 372-377, 2000
Title
Screening of elelctron donating ability , antibacterial activity and nitrite scavenging effect of some herbal extracts Herb 추출물의 전자공여능 , 항균활성 및 아질산염 소거능 검색
정해정Hai Jung Chung,노경림Kyoung Leem Noh
DOI:
Abstract
Six kinds of herbs(applemint, geranium, lemonbalm, rosemary, sage and thyme) were extracted with water and 95% methanol, and the electron donating ability, antibacterial activity and nitrite scavenging effect were examined. The electron donating ability of herbs ranged from 60.7 to 92.2% and the highest value was observed in geranium, followed by sage and lemonbalm. Antibacterial activity of methanol extracts was much stronger than that of water extracts and gram positive bacteria were more sensitive than gram negative bacteria. Rosemary and geraniume exhibited excellent antimicrobial activities against a wide range of bacteria. Nitrite scavenging activity, which was measured at various pH conditions(1.2, 3.0, 3.6, 4.2). was the highest in all herbs at pH 1.2 and the lowest at pH 4.2, suggesting that it is pH dependent. Methanol fraction also provided higher nitrite scavenging effect than the water fraction.
