Comparisons on the Quality Characteristics of Pigmented Rice CholPyon with Those of Brown and White Rice 유색미, 현미 및 일반미 절편의 품질 특성 비교
박민경 Min Kyung Park , 이재민 Jae Min Lee , 박찬현 Chan Hyun Park
18(5) 471-475, 2002
Title
Comparisons on the Quality Characteristics of Pigmented Rice CholPyon with Those of Brown and White Rice 유색미, 현미 및 일반미 절편의 품질 특성 비교
박민경 Min Kyung Park , 이재민 Jae Min Lee , 박찬현 Chan Hyun Park
DOI:
Abstract
Cholpyon, a traditional Korean rice cake, was prepared using pigmented rice and the quality characteristics them were compared with cholpyon made of brown and white rice during 24 hr storage at 20℃. In proximate composition, crude protein contents were not significantly different among three rice varieties whereas the contents of crude lipid and ash in pigmented and brown rice were higher than that of white rice. In mechanical characteristics, 100% pigmented rice cholpyon showed lower values for hardness, cohesiveness, springiness and chewiness, and higher value for adhesiveness compared with those of white rice cholpyon. These results were maintained for 24 hours. Sensory characteristics of 100% pigmented rice cholpyon such as color, hardness and overall quality were better than those of white rice cholpyon. Brown rice cholpyon had similar mechanical properties to 100% pigmented rice cholpyon, but showed the lowest preference in color.
Key Words
Cholpyon, pigmented rice, brown rice, texture, sensory characteristics
Sensory Characteristics of Functional Muffin Prepared with Ferulic acid and p-Hydroxybenzoic Acid Ferulic acid와 p-hydroxybenzoic acid가 첨가된 기능성 머핀의 관능적 특성
전소윤 So Yun Jeon , 정소혜 So Hye Jeong , 김효정 Hyo Chung Kim , 김미라 Mee Ra Kim
18(5) 476-481, 2002
Title
Sensory Characteristics of Functional Muffin Prepared with Ferulic acid and p-Hydroxybenzoic Acid Ferulic acid와 p-hydroxybenzoic acid가 첨가된 기능성 머핀의 관능적 특성
전소윤 So Yun Jeon , 정소혜 So Hye Jeong , 김효정 Hyo Chung Kim , 김미라 Mee Ra Kim
DOI:
Abstract
The physical and sensory characteristics of muffins prepared with flavonoids such as ferulic acid and p-hydroxybenzoic acid were evaluated for the development of functional foods using these flavonoids. The solubilities of ferulic acid and p-hydroxybenzoic acid were over 1% in water and the solutions showed a good thermal stability. However, 1% ferulic acid and p-hydroxybenzoic acid solution showed a color change during heating. The volume and maximum height of the control muffin were the greatest among the muffin groups. The volume of the muffins decreased with the increase of flavonoid concentration. The volumes of muffins with p-hydroxybenzoic acid were smaller than those of muffins with ferulic acid. The L, a and b values on crust and crumb of the muffin groups were not significantly different. The chemical flavor, bitterness and after taste of the muffins prepared with ferulic acid were stronger than those of the control muffins. Savory flavor and sweetness of the muffins with ferulic acid were weaker than those of the control muffins. The muffins with p-hydroxybenzoic acid were not significantly different from the control muffins in the appearance, flavor, taste, texture and overall acceptability. These results demonstrated that p-hydroxybenzoic acid may be useful as an additive to muffin.
Effects of Consumer Education on Food Labels 식품표시에 관한 소비자 교육의 효과
이경애 Kyong Ae Lee , 김향숙 Hyang Sook Kim
18(5) 482-486, 2002
Title
Effects of Consumer Education on Food Labels 식품표시에 관한 소비자 교육의 효과
이경애 Kyong Ae Lee , 김향숙 Hyang Sook Kim
DOI:
Abstract
The effect of consumer education on food label was investigated by conducting a survey. The questionnaire had been collected from university students in Choongnam and Chungbuk province, and total 462 answers were collected and analyzed. Awareness and understanding of food label appeared to be improved by consumer education. Especially, the respondents showed a good understanding on food additive labeling after consumer education. However, most respondents misrecognize ‘sell by date’as ‘expiration date’. The results suggested the necessity of consumer education on the shelf life of foods.
The Stability of Water-soluble and Fat-soluble vitamins in milk by Heat treatments 수용성비타민과 지용성비타민의 가열에 대한 안정성
허정윤 Jung Yun Hur , 황인경 In Kyeong Hwang
18(5) 487-494, 2002
Title
The Stability of Water-soluble and Fat-soluble vitamins in milk by Heat treatments 수용성비타민과 지용성비타민의 가열에 대한 안정성
허정윤 Jung Yun Hur , 황인경 In Kyeong Hwang
DOI:
Abstract
This study was conducted to investigate the thermal stability of water-soluble and fat-soluble vitamins dissolved in water and milk by various heat treatments. Vitamin samples were prepared by dissolving them in water and milk at various concentrations, and were heat treated for 30 min at 65℃, 15 sec at 85℃, 5 sec at 100℃, 121℃ at 15 min, the levels of residual vitamin were measured by using HPLC. Milk samples were fortified with vitamins before and after UHT treatment. As heating over 100℃, riboflavin in water were destructed more than 92% but fortified in milk showed less than 20% destruction, suggesting that riboflavin was protected by milk components. Also retinol heated over 100℃ was more stable in milk than in water. L-Ascorbic acid and cholecalciferol(D_3) showed a similar destruction rate in water and in fortified milk. L-ascorbic acid was easily destructed by UHT treatment. Destruction of thiamin and tocopherol was increased in fortified milk. Among four capsulated water-soluble vitamins, L-ascorbic acid was much more stable compared with powder form. Nicotinic acid and folic acid either in capsule or powder form showed a slight destruction by heat treatment. The results suggested that the fortification of unstable vitamins such as L-ascorbic acid, thiamin, tocopherol and cholecalciferol(D_3) should be made in milk after heat treatment.
A Study on the Quality Depending on Preparing of Food in High School Contract Food Service 고등학교 위탁급식에서 이용되는 식재료의 전처리 유무에 따른 품질 연구
김혜영 Heh Young Kim , 김지연 Ji Yeon Kim , 고성희 Sung Hee Ko
18(5) 495-504, 2002
Title
A Study on the Quality Depending on Preparing of Food in High School Contract Food Service 고등학교 위탁급식에서 이용되는 식재료의 전처리 유무에 따른 품질 연구
김혜영 Heh Young Kim , 김지연 Ji Yeon Kim , 고성희 Sung Hee Ko
DOI:
Abstract
With the rapid growth of high-school foodservice in a short period as a result of the extensive implementation of school service, contract foodservice as well as the use of pre-prepared food ingredients has been increased. The purpose of this study was to evaluate the time required in various phases of product flow, temperature, pH, Aw, microbiological quality of foods served in high school in Seoul area and to analyze the hazardous factors to find out efficient control methods. Comparison was made between the schools using prepared food and raw materials in terms of microbiological quality. However, no distinguishable difference in the quality of foods was found between them. Therefore, the use of prepared food seemed no impose more hazard than using raw materials.
Body mass Index and Food Habits of Female University Students in Seoul 서울 지역 여대생 체격지수와 식습관 -식품영양전공대학생을 중심으로-
정남용 Nam Yong Chung , 최순남 Soon Nam Choi
18(5) 505-515, 2002
Title
Body mass Index and Food Habits of Female University Students in Seoul 서울 지역 여대생 체격지수와 식습관 -식품영양전공대학생을 중심으로-
정남용 Nam Yong Chung , 최순남 Soon Nam Choi
DOI:
Abstract
With the rapid growth of high-school foodservice in a short period as a result of the extensive implementation of school service, contract foodservice as well as the use of pre-prepared food ingredients has been increased. The purpose of this study was to evaluate the time required in various phases of product flow, temperature, pH, Aw, microbiological quality of foods served in high school in Seoul area and to analyze the hazardous factors to find out efficient control methods. Comparison was made between the schools using prepared food and raw materials in terms of microbiological quality. However, no distinguishable difference in the quality of foods was found between them. Therefore, the use of prepared food seemed no impose more hazard than using raw materials.
Key Words
body mass index, nutrition majors, food habits, normal weight
The Microbiological Quality Estimation of Samul Chol-Pyon during the Storage 사물절편의 미생물학적 품질안전성
김윤선 Young Sun Kim , 박춘란 Choon Ran Park
18(5) 516-521, 2002
Title
The Microbiological Quality Estimation of Samul Chol-Pyon during the Storage 사물절편의 미생물학적 품질안전성
김윤선 Young Sun Kim , 박춘란 Choon Ran Park
DOI:
Abstract
This study was investigated to prove the relation between the ingredient of Samul Chol-Pyon and its microorganism pollution level during the storage. As a result, the pollution degree in total aerobic bacteria, yeast, mold, and colitis germs of rice power turned out to have a lower one than the oriental medicine materials do. In case of preserved white Chol-Pyon, the total aerobic bacteria pollution level was 8.8 ×10 exp (3)CFU/g the highest degree among other ones in their among other ones in their early pollution levels and in the oriental medicine materials, the pollution level was degreased as its annex increased. Moreover, yeast propagated fast in its first day of storage, but mold grew somewhat slowly than yeast and total aerobic bacteria did. In every case, the range of colitis germs growth was between 10^2-10^3CFU/g and it was similar to the each one of total aerobic bacteria, yeast, and molds. On its third day of storage, the pollution level of mold showed 10^4-10^5CFU/g.
Key Words
Samul chol-pyon, Aerobic bacteria, Yeast, Mold
Quality Changes of Rosemary-Added Onion Kimchi during Storage by packaging Conditions 로즈마리 첨가 양파 김치의 저장 중 품질 특성
박인덕 In Duck Park , 정동욱 Dong Ok Chung , 정해옥 Hae Ok Jung
18(5) 522-528, 2002
Title
Quality Changes of Rosemary-Added Onion Kimchi during Storage by packaging Conditions 로즈마리 첨가 양파 김치의 저장 중 품질 특성
박인덕 In Duck Park , 정동욱 Dong Ok Chung , 정해옥 Hae Ok Jung
DOI:
Abstract
The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion Kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage, and those of onion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.
Quality Characteristics of Yukwa Prepared with Pigmented Rice 유색미를 첨가하여 제조한 유과의 품질
이유석 You Seok Lee , 정해옥 Hae Ok Jung , 이종욱 Chong Ouk Rhee
18(5) 529-533, 2002
Title
Quality Characteristics of Yukwa Prepared with Pigmented Rice 유색미를 첨가하여 제조한 유과의 품질
이유석 You Seok Lee , 정해옥 Hae Ok Jung , 이종욱 Chong Ouk Rhee
DOI:
Abstract
Yukwa was prepared with the glutinous rice by the addition of different ratio of pigmented rice (0, 3, 5, 7, 10%) and were steeped for 7 days at 20℃. No significant differences were found among the samples when the textural properties of Yukwa dough and base were measured using a texture analyzer. But the crispness was decreased with the increase of the addition level of pigmented rice. The redness (a value) and yellowness (b value) of the dough and Yukwa base were increased and the lightness (L value) was decreased as the addition levels increased. The expansion rate of Yukwa was decreased with the increase of addition levels. The overall acceptability of Yukwa prepared with the addition of 7% pigmented rice was the best in the sensory evaluation.
Quality Characteristics of Omija Jelly Prepared with Various Starches 전분의 종류에 따른 오미자 젤리의 품질 특성연구
류현주 Hyun Ju Lyu , 오명숙 Myung Suk Oh
18(5) 534-542, 2002
Title
Quality Characteristics of Omija Jelly Prepared with Various Starches 전분의 종류에 따른 오미자 젤리의 품질 특성연구
류현주 Hyun Ju Lyu , 오명숙 Myung Suk Oh
DOI:
Abstract
This study was carried out to determine the effects of various starches (mungbean starch, cowpea starch and corn starch) on the quality characteristics of Omija jelly made of Omija extract. The viscosity of starch suspended in Omija extract and distilled water was measured by using a RVA(Rapid Visco Analyzer), and, color value, syneresis, texture(rupture test and TPA test) and sensory properties of Omija jelly and pure starch jelly were measured. Gelatinization temperature of each starch suspended in Omija extract was higher than that suspended in distilled water, whereas final viscosity of Omija jelly was decreased. Omija extract appeared to retard the gelatinization of starch and recrystallization of gelatinized starch. The viscosity of corn starch was lowest among the three types of starch, suggesting that higher concentration is needed in the use of corn starch. The lightness(L) of corn starch gel was the highest among the gels. The syneresis of Omija jelly was lower than that of starch jelly, therefore, Omija extract seemed to be helpful on the stability of starch gel. Rupture properties of Omija jelly was lower than that of starch jelly, whereas the adhesiveness of omija jelly was greater. Omija jelly made of corn starch was less cohesive and more sticky than other gels, and its acceptability was very low, Sensory characteristics of the gel were relatively well correlated with the mechanical characteristics. Overall acceptability of Omija jelly was high in the concentration of 7, 8% of mungbean starch and 8, 9% of cowpea starch. Thus, the optimum concentration of starch for making Omija jelly using mungbean starch was 7, 8% and that using corn starch was 8, 9%.
Key Words
Omija extract, jelly, starches, gel
Effect of Water Extract of Gardenia jasminoides on the Sensory Quality and Putrefactive Microorganism of Cooked Rice 치자 추출물이 쌀밥의 관능적 특성 및 부패미생물에 미치는 효과
주난영 Nan Young Choo
18(5) 543-547, 2002
Title
Effect of Water Extract of Gardenia jasminoides on the Sensory Quality and Putrefactive Microorganism of Cooked Rice 치자 추출물이 쌀밥의 관능적 특성 및 부패미생물에 미치는 효과
주난영 Nan Young Choo
DOI:
Abstract
The purpose of this study was to investigate the effect of water extract of Gardenia jasminoides (WEGJ) on the sensory qualities, color value and shelf-life characteristics (pH, total no. of Bacillus and TBA value) of cooked rice. The total color difference(ΔE) was increased when WEGJ was added. The sensory qualities of cooked rice added with WEGJ had no significant difference in color, taste and texture compared with control group. The pH value of cooked rice addeded with 250 ppm and 500 ppm of WEGJ was less declined compared with control group. WEGJ at the concentration of 250 ppm and 500 ppm had an antimicrobial activity and WEGJ at 500ppm showed an antioxidant activity in cooked rice.
Key Words
Water extract of Gardenia jasminoides, sensory qualities, shelf-life, antimicrobial activity, antioxidant activity
A comparative study on quality characteristics of Baiksulgi(traditional Korean rice cake) made of imported and domestic rices(Chunchung byeo) 수입쌀과 국산쌀(추청벼)로 제조한 백설기의 품질 특성 비교
한승희 Seoung Hee Han , 오명숙 Myung Suk Oh
18(5) 548-555, 2002
Title
A comparative study on quality characteristics of Baiksulgi(traditional Korean rice cake) made of imported and domestic rices(Chunchung byeo) 수입쌀과 국산쌀(추청벼)로 제조한 백설기의 품질 특성 비교
한승희 Seoung Hee Han , 오명숙 Myung Suk Oh
DOI:
Abstract
This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by β-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This trends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgi made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by β-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgis made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chiness and Thai rice had more coarse texture than that made of domestic rices. Off odor was lowest in Baiksulgi made of Korean rice harvested in 1997 and sweet taste was lowest in that made of Thai rice. Hardness, adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.
