이상금 , 신말식 Sang Keum Lee , Mal Shick Shin

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Abstract

The sensory and instrumental characteristics of defatted and lipid-reintroduced kidney bean, mung bean and corn starch gels stored for 3 hrs and 24 hrs at room temperature were investigated. In sensory evaluation of starch gels, acceptability was highly correlated with hardness, bend property, cohesiveness and springiness. Mung bean starch gels showed sinigficantly highest value and followed by corn and kidney bean starch gels. Generally as for these factors, defatted starch gels were higher than untreated ones. The properties of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. In instrumental analysis, hardness was more important factor than any other ones. Hardness showed significantly higher value in the other of mung bean, corn and kidney bean starch gels, but it was highest in defatted starch gels among all treated gels. Hardness and springiness of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. Hardness of 24 hr stored starch gels increased more than that of 3 hr stored ones, but other textural factors did not change.

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김명희 , 박미원 , 박용곤 , 장명숙 Myung Hee Kim , Mee Weon Park , Yong Kon Park , Myung Sook Jang

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Hardness and elasticity for Surichwijulpyun(Korean rice cake supplemented with Surichwi) made with various levels of Surichwi(0∼40%) boiled in 1% sodium bicarbonate added water were decreased by increasing additional rate of Surichwi, but adhesiveness and cohesiveness didn`t show constant increase or decrease. Guminess and chewiness showed significant differences by decreasing additional rate of Surichwi. As a results of sensory evaluation of Surichwijulpyun, Julpyun supplemented with 20% Surichwi showed the most favorite tendency in color, flavor and overall acceptability. Textural characteristics of Surichwijulpyun supplemented with 20 and 30% Surichwi in storing at 20℃ showed less change than those of 0 and 10% group. Gumminess and chewiness showed similar trend to hardness, and there were significant differences in additional rate of Surichwi and storage time.

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이승현 , 장명숙 Seung Hyun Lee , Myung Sook Jang

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The purpose of this study was to investigate the sensory and physicochemical properties of Jatjook(rice gruel cooked with pinenut) containing various levels of pinenut. For this purpose, the various methods and recipe of Jatjook appeared in the literatures were evaluated to select the most preferable Jatjook. Chemical composition of Jatjook containing various levels of pinenut were 69.75∼83.04% of moisture, 2.25∼4.85% of crude protein, 1.77∼13.09% of crude fat, and 0.13∼0.51% of ash. C_(18-2)(linoleic acid) was the highest in the fatty acid contents of Jatjook. Vitamin E contents of Jatjook were 0.50∼3.50 ㎎/100 g. By the color difference meter, the values of L(lightness) and b(yellowness) were increased by increasing the amount of pinenuts, whereas the value of a(redness) showed negative value by increasing the amount of pinenut. Viscosity of Jatjook was decreased by increasing the amount of pinenut. As a result of the sensory evaluation for Jatjook made with various levels of pinenut, jatjook having mixture ratio of 1 rice, 1 pinenut, and 5 water was the most preferable.

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곽동경 , 조유선 , 이혜상 Tong Kyung Kwak , Yu Sean Cho , Hye Sang Lee

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The purpose of this study was to evaluate implemented computer generated menus for foodservice in child-care centers. Computer generated menus, which were developed in the previous study, were based on the children`s preferences and the bugets of the centers. Computer generated menus were implemented for food service in each national/public, foundation established, and employer-supported child care centers in Seoul, respectively. Plate wastes, preferences, and nutrient intakes of their meals of the existing menus were compared with those of computer-generated menus. The nutrient contents from their nutritional analysis of meals of the computer generated and existing menus satisfied the recommended dietary level (RDA/3). However, at the eaten of computer-generated menus satisfied RDA/3, and the existing menus lacked energy, Ca, Vit B₁, Vit B₂ and Vit C. The meals served by computer-generated menus reduced the plate wastes and increased the acceptability of the children in day care centers.

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조경희 Kyung Hee Cho

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N/A

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백숙은 Suk Bun Baek

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The antioxidant activity of gingerol according to temperature on soybean oil were examined by measuring peroxide value(POV). The induction period(IP) of soybean oil was 45; 276.0, 65; 17.0 and 105℃ ; 4.7 hours respectively by-measuring POV. The relative antioxidant effectiveness(RAE) of gingerol group were 45; 191, 65; 200, 65; 150, 85; 132 and 105℃ ; 106%. The activation energies(Ea) and temperature coefficients(Q_(10)) for Arrhenius equations at 45∼105℃, was estimated in order to find out the influence of temperature on the oxidation of soybean oil containing various antioxidants. The soybean oil was more unstable at 45∼65℃, than at 65∼105℃ in the Ea and Q_(10). The soybean oils containing gingerol were more stable than the control group at 45∼105℃, however, BHT group was unstable compared to gingerol group at 85∼105℃.

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제갈성아 , 김성애 Sung A Jegal , Seong Ai Kim

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This study was to investigate the amount of protein and essential amino acid in 19 fast-foods. Fast-food samples were freeze dried, then assayed for protein and eight essential amino acids by Kjeldahl and amino acid autoanalyzer method. A.S.(amino acid score) based on FAO/WHO(1973) provisional pattern & C.S.(chemical score) based on whole egg pattern(1972) were calculated from the amount of essential amino acid of fast-foods. The 1st limiting amino acid of the tested fast-foods was found to be SAA based on both whole egg pattern& FAO/WHO provisional pattern.

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김난숙 , 김성애 Nan Sook Kim , Seong Ai Kim

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This study was to investigate fat content and fatty acid composition of 19 various fast-foods. Fat content per serving in double cheese burger was 38.8g, shrimpburger 27.5g, gogi-mandoo 26.3g, pizza 25.8g and chicken nuggets 18.8g, respectively. Fatty acid contained in fast-foods mostly were oleic acid, palmitic acid, linoleic acid and stearic acid. The ratio of P/S in yubu-chobab was 3.1/1, ccochinoodle 2.3/1, pork cutlet 2.3/1, bibimbab 1.5/1 and shrimpburger 1.3/1 when all the other tested fast-foods` P/S were less than 1. The ratio of P/M/S in ham cheese sandwich was 1/1/1, shrimpburger 1.3/1.5/1, bibimbab 1.5/1.5/1, which are similar to recommended 1∼1.5/1∼1.5/1. The ratio of ω6/ω3 fatty acids was found to be kimbab(34.0/1), chicken nuggets(25.3/1), ccochi noodle(20.0/1), yubu-chobab (16.5/1), fried chicken(16.3/1), chickenburger(12.6/1) and hot dog(10.2/1), which were higher than 10/1. Also pizza(3.5/1), spaghetti(3.7/1) were lower than 4/1. The rest of the fast-foods were within the range of 4/1∼10/1.

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금준석 , , 한억 Jun Seok Kum , Juan L . Silva , Ouk Han

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Whole, peeled sweetpotatoes were subjected to four different processes: 15 min microwave heating followed by 15 min baking (1), 90 min baking (2), 15 min microwave heating (3), and 15 min boiling followed by 15 min microwave heating (4). Samples of green and cured roots were used in the study. Scanning electron photomicrographs revealed that cured roots contained larger numbers of starch granules in the parenchyma cells than green roots, most of them compounded. The starch in cooked green roots was gelatinized while for cured roots it was mostly hydrolyzed into dextrins and sugars. Starch in process (3) roots was mostly gelatinized while in process (1) and process (2) roots gelatinized starch appeared in little quantity, thus it was primarily converted to dextrins and sugars. The process (4) resulted in little conversion of starch. The process (1) product resulted in a similar product to the process (2) product.

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금준석 , 이상효 , 이현유 , 한억 Jun Seok Kum , Sang Hyo Lee , Hyun Yu Lee , Ouk Han

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Effects of different harvest time were studied on chemical composition, yield, and hardeness of milled rice. There was no difference between harvest time after 33 days. Yield of milled rice was increased as harvest time increased and only rice flour prepared in harvest time after 45 days had a good appearance. Results of different enzyme solution treatment showed that α-amylase solution had the best result and optimal condition of soaking time was 4 hour.

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정강현 , 이종민 Kang Hyun Chung , Chong Min Lee

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The addition of nonfish protein significantly reduced the strength of nonfish protein-incorporated surimi gel in terms of cohesiveness, rigidity and shear force. The sensory textural properties of fiberized surimi gel product was characterized as the reduction in intensity of undesirable rubberiness, chewiness and firmness, thus increasing the desirability in over all texture. Gel strength of both cohesiveness and rigidity of nonfish protein was inversely correlated with those of nonfish protein-incorporated surimi gel. The variation of texture-modifying properties of nonfish protein in surimi gel was attributed to the differences in thermal hydration and gelation properties of nonfish protein.

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박영선 Young Sun Park

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The objectives of this study were to investigate the kinds and way of using traditional foods for Korean traditional events, and to identify prohibitive foods for fetus, lactating mothers, fisherman, and for sick people taking the cultural aspects and the belief of housewives in island into account. The data for this study were collected in a survey conducted in June of 1992 in Ul-lung Do area which is one of the typical islands and has essential characters of island in Korea. The questionnaire was specifically designed to find traditional and prohibitive foods in that area. Data analysis consisted of first compiling descriptive statistics and frequencies with respect to the quantitative and qualitative data solicited from respondents, and X² analysis was empolyed to assess relationship among variables. The findings of this study provide some implications regarding the impact of cultures in understanding the perceptions to traditional as well as prohibitive foods.

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손종연 , 안명수 Jong Youn Son , Myung Soo Ahn

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It was aimed to investigate the effects of caffeic acid on the rates of Maillard reaction. The rates of browning reaction increased as the browning temperature increased. The color intensity of the browning mixtures indicated to depend on the amino acid rather than reducing sugar. Also, the color intensity of the browning mixtures increased more rapidly in the presence of caffeic acid. The increase in color intensity seemed to depend mainly to the polymerization of o-quinones formed from caffeic acid. The caffeic acid, furthermore, appeared to enhance the color intensity of the browning mixtures through the interaction with amino acid, especially methionine and phenylalanine. The activation energies of the browning reaction without caffeic acid were 108∼130 J/mol, and Q_10 values were 2.6∼3.2. The activation energies and Q_10 values of browning mixtures decreased in the presence of CA. The activation energies of the browning mixtures with caffeic acid were 90∼101 J/mol, and Q_10 values were 2.0∼2.6.

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하합홍강 河合弘康 Hiroyasu Kawai

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김혁일

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서남석

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문성원 , 장명숙

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정승희 , 이임선 , 구성자

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변진원 , 황인경

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이지연 , 이효지

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최소영 , 윤선

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