Bread - Making Properties of Domestic Wheats Cultivars 국내산 밀의 제빵 적성에 관한 연구
남재경Jae Kyeong Nam,한영숙Young Sook Hahn
16(1) 1-8, 2000
Title
Bread - Making Properties of Domestic Wheats Cultivars 국내산 밀의 제빵 적성에 관한 연구
남재경Jae Kyeong Nam,한영숙Young Sook Hahn
DOI:
Abstract
Six Domestic Wheat Tapdong, Eunpa, Kobun, Olgru, Uri, Kumgang cultivars and one standard wheat Dark Northern Spring (DNS) were milled and determined bread-making properties of dough and bread made the wheats. The ash contents of DNS showed 0.54%, on the other hand, domestic wheat flours showed lower contents than DNS, and Kumgang was the lowest. The Protein contents which suggest the flour gluten content showed 11.68% in DNS cultivars, however 13.85% in Kumgang, 12.35% in Eunpa, 12.32% in Kobun. Valorimeter value in Farinograph data for Kumgang, Kobun, Eunpa cultivars which evaluate the dough formation time and stability showed better result than DNS. Resistance rate in Extensograph for Tapdong and Kobun showed higher rate than DNS. Gelatinization temperature in Amylograph for DNS, Tapdong, Eunpa, Kobun, Kumgang revealed 59℃, 59℃, 58℃, 58℃, 59℃ respectively, but Uri, Olgru cultivars showed upper temperature which suggest the two cultivars was not suitable for bread making. W(gluten strength) in Alveograhdata for DNS showed 297, however, 386 for Tapdong, 327 for Kumgang which indicated that the upper domestic wheat cultivars satisfactory the bread-making properties. In the CO_2 production of straight bread doughs measured with Meissle fermenter for 5hr, Kumgang cultivar showed the highest CO_2 as 333 mg per 30 g of dough. The breads prepared with the above domestic wheat flours showed acceptable quality in sensory test for parameters such as volume, color of crust, symmetry of form, crust, evenness, grain, color, texture, aroma, taste, but the bread made DNS seemed to be superior in organoleptic property to the breads made with domestic wheat flours. The sponge dough bread made with Kumgang cultivars showed the best organoleptic quality among the wheat flours tested. These results indicate that the Kumgang seemed to be practical wheat variety for bread-making.
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An investigation of the intake of the health food among the salary men in Seoul 사무식 남성의 건강보조식품 섭취실태에 관한 연구
전보현Bo Hyun Jun,이효지Hyo Gee Lee
16(1) 9-16, 2000
Title
An investigation of the intake of the health food among the salary men in Seoul 사무식 남성의 건강보조식품 섭취실태에 관한 연구
전보현Bo Hyun Jun,이효지Hyo Gee Lee
DOI:
Abstract
The purpose of this study was to investigate the intake of the health food among the salary men. The subjects consisted of 517 men in Seoul. This study used a constructed questionnaire as instrument tool. The results obtained were summarized as follow : The subjects who consumed lactobacillus were 40.2% and those who consumed drinks of solution type were 32.3%. The subjects who purchase health food by a recommendation from family, relative or acquaintance were 47.3% and those who purchase it by advertisement were 16.9%. The subjects who took the health food for relieving easily fatigue were 36.1% and for the prevention of disease were 25.6%. Most of the subjects took lactobacillus regardless of age, educational levels and income. However, the subjects who were educated below college were tended to take dog-soju more frequently compared to the other subjects. The subjects who felt their health condition good were significantly(p<0.05) consumed the health food more than those who felt their health condition bad. The subjects who had low nutritional knowledge score were significantly(p<0.05)consumed the health food more frequently than those who had high nutritional knowledge score.
Key Words
Changes in Carotenoid Contents of Several Green - Yellow Vegetables by Blanching 녹황색 채소류 중의 카로티노이드 함량과 Blanching 에 의한 변화
조정옥Jeong Ok Jo,정인창In Chang Jung
16(1) 17-21, 2000
Title
Changes in Carotenoid Contents of Several Green - Yellow Vegetables by Blanching 녹황색 채소류 중의 카로티노이드 함량과 Blanching 에 의한 변화
조정옥Jeong Ok Jo,정인창In Chang Jung
DOI:
Abstract
Carotenoids in commercial green-yellow vegetables(carrot, mugwort, perilla leaf, leek and water dropwort) were analyzed by HPLC. Carotenoids detected were lutein, α-carotene, and β-carotene. β-Carotene and lutein were detected in every sample analyzed, but α-carotene could only be detected in carrot. Blanching vegetables in 3% saline increased the content of carotenoids, however, the components of carotenoids were not changed. This result suggests that blanching increases the amount of available carotenoids.
Key Words
Effect of Wheat Flour with Bifidobacterium infantis and Streptococcus thermophilus on Rheological Properties of Wheat Flour Dough Bifibacterium infantis 및 Streptococcus thermophilus 가 밀가루 반죽의 물성적 성질에 미치는 영향
홍정훈Jeong Hoon Hong,김경자Kyoung Ja Kim,방극승Keuk Seung Bang
16(1) 22-26, 2000
Title
Effect of Wheat Flour with Bifidobacterium infantis and Streptococcus thermophilus on Rheological Properties of Wheat Flour Dough Bifibacterium infantis 및 Streptococcus thermophilus 가 밀가루 반죽의 물성적 성질에 미치는 영향
홍정훈Jeong Hoon Hong,김경자Kyoung Ja Kim,방극승Keuk Seung Bang
DOI:
Abstract
In order to economically utilize dough with B. infantis and S. thermophilus as a bread improver, WHC, swelling power, solubility, farinograph, extensograph and amylograph of dough were investigated. Swelling power and solubility were less than medium flour and weak flour. WHC was higher than those. On rheological properties of dough, farinograms of dough showed progressively increasing water absorption, peak time only increased with addition of S. thermophilus. Extensograms showed that area increased S. thermophilus and B. infantis at 135 min. Extensibility and resistance to exntension of dough were higher in S. thermophilus than those in B. infantis. On amylograms, maximum viscosity of dough increased by addition of B. infantis and S. thermophilus
Key Words
Attitudes of the university students in the Kyung book area on the traditional foods (1) - The evaluation , the utilization and the life style - 경북지역 대학생의 전통음식에 대한 태도 (1) - 전통음식에 대한 평가 , 이용도 및 라이프 스타일과의 관계 -
김성미Sung Mee Kim
16(1) 27-35, 2000
Title
Attitudes of the university students in the Kyung book area on the traditional foods (1) - The evaluation , the utilization and the life style - 경북지역 대학생의 전통음식에 대한 태도 (1) - 전통음식에 대한 평가 , 이용도 및 라이프 스타일과의 관계 -
김성미Sung Mee Kim
DOI:
Abstract
This study intended to find out what the male and female university students in Kyung-book area think about Korean traditional foods, how much they use them, and how their life styles affect their estimates on traditional foods. They evaluated the aspects of traditional foods highly in the order of nutrition(6.07), taste(5.96), appearance(5.40), color(5.33), preservation after cooking(4.82), cost(4.63), and cooking method(4.43). Female students had higher estimates on traditional foods than male students. There was no significant difference in the evaluation between the students raised in rural and urban areas if they had the same educational level. Regardless of gender, Kimchi was most preferred followed by boiled rice, pot stew, grilled fish, and beef out of 25 traditional foods. In the correlation among the evaluation factors and uses of traditional foods, those with high evaluation on traditional foods(r=0.282, p<0.01) and the families with higher income(r=0.316, p<0.01) made more use of traditional foods. For the life style, leisure-valuing type was the greatest part(39.4%) in male students and altruistic type(31.9%) in female students. The altruistic type comprised of the greatest part(34.8%) among the students raised in urban areas and the leisure-valuing type(40.0%) among those raised in rural areas. The altruistic type students put high values on taste, nutrition, appearance, color, and preservation after cooking of the traditional foods. The egocentric type gave high values on cost and cooking method. However, there were no significant differences among the types in every item. The altruistic type put the highest and the leisure-valuing type put the lowest value on traditional foods, respectively, however, it was not significantly different. The individuality-centered type made the most use of traditional foods, whereas the leisure-valuing type made the least(p<0.05).
Key Words
Quality characteristics of pumpkin rice cake prepared by different cooking methods 제조방법을 달리한 호박떡의 품질 특성
윤숙자Sook Ja Yun,안현주Hyun Joo Ahn
16(1) 36-39, 2000
Title
Quality characteristics of pumpkin rice cake prepared by different cooking methods 제조방법을 달리한 호박떡의 품질 특성
윤숙자Sook Ja Yun,안현주Hyun Joo Ahn
DOI:
Abstract
Pumpkin rice cakes were prepared by different cooking methods and the instrumental analysis and sensory evaluation were performed to measure the quality characteristics and to determine standard perparation methods for pumpkin rice cake. Pumpkin rice cake prepared with the flour of pumpkin and rice sieved together had higher moisture content than others. Hunter`s color values were different by cooking methods. In texture profile analysis, hardness, gumminess and chewiness of pumpkin rice cake appeared different by cooking methods. In sensory evaluation, all categories were significantly different at p＜0.05. The results showed that pumpkin rice cake prepared with the flour of pumpkin and rice sieved together was preferable in color, taste, moistness, consistency and overall acceptance.
Key Words
Effect of Pine Needle and Green Tea Extracts on the Survival of Pathogenic Bacteria 솔잎과 녹차 추출물이 식중독세균의 생존에 미치는 영향
박찬성Chan Sung Park
16(1) 40-46, 2000
Title
Effect of Pine Needle and Green Tea Extracts on the Survival of Pathogenic Bacteria 솔잎과 녹차 추출물이 식중독세균의 생존에 미치는 영향
박찬성Chan Sung Park
DOI:
Abstract
The sensitivity of various pathogenic bacteria(Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila, Escherichia coli O157:H7 and Salmonella typhimurium) to the pine needle and green tea extracts was tested. Water extract of pine needle(PNW), 70% ethanol extract of pine needle(PNE), water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activty. Tryptic soy broth(TSB) containing 0∼2%(w/v) of pine needle and green tea extracts were inoculated with 10＾5∼10＾6 cells/㎖ of each bacterium and incubated at 35℃ for 24 hours. The standard plate count method was used to measure the inhibitory effect of the extracts. Minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were derived from the survival curves of pathogenic bacteria. Antibacterial activities of the pine needle and green tea extracts were compared with that of sodium benzoate, a preservative, by clear zone test. L. monocytogenes, S. aureus and A. hydrophila were completely inhibited at 0.4∼1.6% level while E. coli and S. typhimurium were very resistant to the pine needle extracts. Green tea extracts completely inhibited all strains tested at 0.2∼1.0% level and bactercidal to all strains except L. monocytogenes at 0.5∼2.0% level. Antibacterial activities of pine needle and green tea extracts were stronger than that of sodium benzoate. The order of antibacterial activities of pine needle and green tea extracts to the pathogenic bacteria was GTE＞GTW＞PNE＞PNW. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.
Key Words
Studies on the Drying Methods of Gangjung Pellets 강정 반데기 건조방법에 관한 연구
이승아Seung A Lee,김창순Chang Soon Kim,김혁일Hyuk Il Kim
16(1) 47-56, 2000
Title
Studies on the Drying Methods of Gangjung Pellets 강정 반데기 건조방법에 관한 연구
이승아Seung A Lee,김창순Chang Soon Kim,김혁일Hyuk Il Kim
DOI:
Abstract
The purpose of this study was to develop a drying method of Gangjung, a traditional Korean snack, thus to reduce the drying time and to improve the quality of Gangjung. Two drying methods, hot air drying and far infrared ray drying were used by changing conditions such as air velocity(0.4, 1.2, 1.6m/s), temperature(40, 50, 60℃), and aging. Optimal moisture content of dried Gangjung pellet was 17% which was proper for frying. Cracks appeared on the surface of Gangjung pellet at lower levels of moisture content. Far infrared ray drying saved drying time about 20%. Both hot air drying and far infrared ray drying at 0.4 m/s of air velocity tended to show better quality of Gangjung than those dried at higher air velocities. The expansion volume and texture of Gangjung drying at 40℃ was better than other temperature conditions. regardless of drying methods. Quality of Gangjung, dried at single stage without aging, was superior to those dried at double stage including aging process. Moreover, single stage drying save the drying time at least 24 hr. Gangjung dried at high temperature became hard and less brittle in sensory evaluation. In image analysis, air cell distribution in inner structure of Gangjung became uniform and fine as drying temperature decreased to 40℃. Overall, Gangjung made of Gangjung pellet by the use of far infrared ray drying at 40℃ without aging, showed the best quality in terms of physical and sensory properties.
Key Words
Sensory and Microbiological Properties of Dongchimi added with Gatt ( Brassica juncea ) 갓 동치미의 관능적 및 미생물학적 특성
박정은Jung Eun Park,김형렬Hyung Ryul Kim,장명숙Myung Sook Jang
16(1) 57-64, 2000
Title
Sensory and Microbiological Properties of Dongchimi added with Gatt ( Brassica juncea ) 갓 동치미의 관능적 및 미생물학적 특성
박정은Jung Eun Park,김형렬Hyung Ryul Kim,장명숙Myung Sook Jang
DOI:
Abstract
An optional ingredient, Gatt(Brassica juncea) was adopted to improve the quality of Dongchimi during fermentation. The final weight percentage of Gatt in Dongchimi was adjusted to 0, 3, 5, 10, or 15%, per radish. Sensory and microbiological characteristics were determined during fermentation at 10℃ for 45 days. The effect was varied depending on the amounts of Gatt, but Dongchimi fermented with 5% Gatt was most favored for color, flavor, taste, and overall acceptability in sensory evaluation. According to the quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added Gatt. The fermentation retarding action of Gatt at the initial stage of Dangchimi fermentation was clearly seen as above. However, the addition of Gatt at above 15% of Chinese radish was not desirable due to the accelerated fermentation at the later stage. The general changing patterns in typical characteristics of fermentation including microbial counts were comparable with each other depending on the treatments. And favorable Dongchimi could be prepared by fermenting with 5% Gatt at the given condition.
Key Words
Sensory and Microbiological Properties of Puchukimchi Prepared with Different Methods 담금방법을 달리한 부추김치의 관능적 및 미생물학적 특성
박문옥Moon Ok Park,장명숙Myung Sook Jang
16(1) 65-74, 2000
Title
Sensory and Microbiological Properties of Puchukimchi Prepared with Different Methods 담금방법을 달리한 부추김치의 관능적 및 미생물학적 특성
박문옥Moon Ok Park,장명숙Myung Sook Jang
DOI:
Abstract
The properties of puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10℃ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Punchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A＞B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Punchkimchi were influenced by the preparation methods used.
Key Words
Effects of Salting Methods on the Sensory and Microbiological Properties of Kakdugi 절임방법에 따른 깍두기의 관능적 및 미생물학적 특성
김나영Na Young Kim,장명숙Myung Sook Jang
16(1) 75-83, 2000
Title
Effects of Salting Methods on the Sensory and Microbiological Properties of Kakdugi 절임방법에 따른 깍두기의 관능적 및 미생물학적 특성
김나영Na Young Kim,장명숙Myung Sook Jang
DOI:
Abstract
The effects of salting methods on sensory and microbiological properties of Kakdugi were evaluated during fermentation at 10℃ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at the final salt concentration about 1.5%, which was appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi included; 1) Treatment S-1: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.5%(w/w) and cured for 1 hr, 2) Treatment S-5: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.2%(w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution and cured for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution and cured for 5 hr. During the early stage of fermentation, sensory test showed higher scores in the overall acceptability of Kakdugi prepared with salting methods S-1 and S-5 than those with B-1 and B-5. However, the trend of acceptability has been reversed by the treatments B-1 and, more notably, by B-5 at the later stage of fermentation. The counts of lactic acid bacteria increased remarkably and then decreased gradually after the optimum ripening period. The major lactic acid bacteria isolated and identified from Kakdugi were Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus.
Key Words
The Food Habit and Stress Scores of High School Students in Seoul Area 서울지역 고등학생의 식습관과 스트레스에 관한 연구
한명주Myung Joo Han,조현아Hyun Ah Cho
16(1) 84-90, 2000
Title
The Food Habit and Stress Scores of High School Students in Seoul Area 서울지역 고등학생의 식습관과 스트레스에 관한 연구
한명주Myung Joo Han,조현아Hyun Ah Cho
DOI:
Abstract
This study was to investigate the eating attitutes, food habits, perceived stress of high school students. Three hundred and fifty four high school students in Seoul area were surveyed to obtain the information from Sep. 18 to 26 in 1997. The average height and weight of high school students were 173.7 ㎝, 62.9 ㎏ for male students and 162.5㎝, 52.6 ㎏ for female students. The 52.5% of high school students were normal weight and 41.5% of them were underweight. Female students(46.7%) showed higher proportion of underweight than male students(37.0%). The students(50.9%) ate breakfast irregularly and most students(92.5%) ate Korean food for breakfast. The dietary changes of high schoool students over past few years showed that the intake of vegetable, fruit and yogurt were increased. The food habit score showed no significant difference by gender, mother`s employment and monthly spending money. The nutritional knowledge score of female students were higher than the score of male students. Most high school students(93.9%) were highly stressed in their living. The stress score(3.35) of female students were higher than those of male students(3.15). However, excercise, eating slowly and good appetite could lower their perceived stress.
Key Words
A comparative study on cooking qualities of imported and domestic rices ( Chuchung byeo ) 수입 쌀과 국산 쌀 ( 추청벼 ) 의 취반 특성 비교
The cooking properties of imported rice (Thai and Chinese rice, harvested in 1998) were compared with those of domestic rice(Chuchung byeo, harvested in 1998 and 1997). The morphology, general composition, color value, RVA viscosities, cooking properties, texture and sensory properties of raw or cooked rice were measured. Thai rice showed lower water absorption rate than others, however its amylose content and gelatinization temperature were higher. While the cooked Thai rice showed the least preference due to its hard and nonsticky properties, Korean rice harvested in 1998 showed the greatest cooking quality in stickiness and softness. Although Chinese rice was inferior to Korean rice harvested in 1998, there were no significant difference between Chinese rice harvested in 1998 and Korean rice harvested in 1997.
