Effects of the Addition of Vegetables on Oxidized Frying oil 항산화 채소류 첨가가 가열 산패된 유지에 미치는 영향
김업식 Up Sik Kim , 최은미 Eun Mi Choi , 구성자 Sung Ja Koo
18(6) 557-561, 2002
Title
Effects of the Addition of Vegetables on Oxidized Frying oil 항산화 채소류 첨가가 가열 산패된 유지에 미치는 영향
김업식 Up Sik Kim , 최은미 Eun Mi Choi , 구성자 Sung Ja Koo
DOI:
Abstract
The changes in some chemical and physical properties of fresh or rancid soybean oil by the treatment with sweet potato, potato, burdock, and carrot were investigated. The results of the study were as follows: The specific gravity of the soybean oil increased by heating and decreased by the addition of sweet potato, burdock and carrot into the oil. The chromaticity of soybean oil increased by heating and treatment with above vegetables having antioxidant activity. To investigate the antioxidant effects of above vegetables during heating, anisidine value (AV) and DPPH (1,1-diphenyl-2-picrylhydrazyl) electron donating ability were measured. The AV of oil decreased by heating with sweet potato in fresh or rancid oil. The DPPH value decreased by heating with sweet potato and carrot, of which the antioxidant activity were similar to that of 0.02∼0.05 ㎎ of dl-α -tocopherol.
Effects of Adding Silkworm Powder on the Quality of Seolgiddeok 누에분말을 첨가한 누에설기의 일반성분 및 품질 특성
임영희 Young Hee Lim , 김미원 Mi Won Kim , 김애정 Ae Jung Kim , 김명희 Moung Hee Kim
18(6) 562-566, 2002
Title
Effects of Adding Silkworm Powder on the Quality of Seolgiddeok 누에분말을 첨가한 누에설기의 일반성분 및 품질 특성
임영희 Young Hee Lim , 김미원 Mi Won Kim , 김애정 Ae Jung Kim , 김명희 Moung Hee Kim
DOI:
Abstract
Seolgiddeok, a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, and showed the highest values in color, flavor, taste, texture, and overall quality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.
Key Words
silkworm powder, rice cake, Seolgiddeok, sensory evaluation, lightness, rheometer test
Quality Characteristics of Mung bean Starch Gels added with mulberry leaves powder, yellow soybean powder and mugwort powder 기능성 식품을 첨가한 청포묵의 관능적 품질특성 (뽕잎가루, 콩가루, 쑥가루)
김애정 Ae Jung Kim , 임영희 Young Hee Lim , 김명희 Moung Hee Kim , 김미원 Mi Won Kim
18(6) 567-572, 2002
Title
Quality Characteristics of Mung bean Starch Gels added with mulberry leaves powder, yellow soybean powder and mugwort powder 기능성 식품을 첨가한 청포묵의 관능적 품질특성 (뽕잎가루, 콩가루, 쑥가루)
김애정 Ae Jung Kim , 임영희 Young Hee Lim , 김명희 Moung Hee Kim , 김미원 Mi Won Kim
DOI:
Abstract
The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwort powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition, sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content was the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.
Effects of Lotus Root Powder on the Quality of Dough 연근 분말 첨가가 식빵 반죽에 미치는 영향
김영숙 Young Suk Kim , 전순실 Soon Sil Chun , 정승태 Jung Seung Tae , 김래영 Rae Young Kim
18(6) 573-578, 2002
Title
Effects of Lotus Root Powder on the Quality of Dough 연근 분말 첨가가 식빵 반죽에 미치는 영향
김영숙 Young Suk Kim , 전순실 Soon Sil Chun , 정승태 Jung Seung Tae , 김래영 Rae Young Kim
DOI:
Abstract
The quality characteristics of dough with lotus root powder were investigated. As the content of lotus root powder increased, doughs showed higher water absorption, lower stability and longer development time than control as measured with a farinograph. Extensibility decreased with the increase of lotus root powder. As the addition of lotus root powder increased, the doughs has higher gelatinization temperatures and maximum viscosities than control as measured by amylograph. And the pH of the dough also increased by the increase of lotus root powder.
Key Words
dough, lotus root powder, amylograph, farinograph
Degree of Satisfaction on the School Foodservice among the Middle School Students in Gwangju and Chonnam Area 중학생의 학교급식에 대한 급식만족도 - 광주,전남지역을 중심으로 -
김경애 Kyung Ae Kim , 김수자 Soo Ja Kim , 정난희 Lan Hee Jung , 전은례 Eun Raye Jeon
18(6) 579-585, 2002
Title
Degree of Satisfaction on the School Foodservice among the Middle School Students in Gwangju and Chonnam Area 중학생의 학교급식에 대한 급식만족도 - 광주,전남지역을 중심으로 -
김경애 Kyung Ae Kim , 김수자 Soo Ja Kim , 정난희 Lan Hee Jung , 전은례 Eun Raye Jeon
DOI:
Abstract
A survey on the school foodservice was conducted from 693 middle school students to examine their degree of satisfaction on foodservice with the object to enhance the quality of school foodservice in Gwangju and Chonnam area. The degree of satisfaction with school foodservice ranked high in taste, temperature and service categories. There were notable differences in the satisfaction level by the gender of the students. Male students ranked higher than female students in taste, temperature and the sanitary condition of food containers. According to grades, first grade students ranked the highest in satisfaction of food selection, temperature, services and cafeteria. Regarding the amount of left-overs, soup and pot-stew were the greatest followed by side dishes. Reasons for leftover food were listed as being tasteless, having no appetite, or large serving size. The items of priorities on school foodservice were revealed as sanitary conditions, taste and variety in menu selection by the students.
Key Words
school food services, satisfaction, middle school students
A Study on the Quality Characteristics of Jeung-Pyun by the Addition of Chitosan-oligosaccharide 키토산 올리고당 첨가량에 따른 증편의 품질에 관한 연구
남태희 Tae Hee Nam , 우경자 Kyung Ja Woo
18(6) 586-592, 2002
Title
A Study on the Quality Characteristics of Jeung-Pyun by the Addition of Chitosan-oligosaccharide 키토산 올리고당 첨가량에 따른 증편의 품질에 관한 연구
남태희 Tae Hee Nam , 우경자 Kyung Ja Woo
DOI:
Abstract
The purpose of this study was to investigate the quality characteristics of Jeung-Pyun by the addition of chitosan-oligosaccharide (COS, Chitoligo-L). Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, COS was added to the rice at the levels of 0, 2, 4 and 6% of the 2-hour-soaked rice. Physicochemical, sensory, rheological and inner structure characteristics of Jeung-Pyun were examined. The pH values of COS Jeung-Pyun batters were decreased with fermentation time. In sensory evaluation, the uniformity of the grain and overall quality of Jeung-Pyun added with 2% COS had the highest score among the samples. In the rheological properties measured with rheometer, the hardness of Jeung-Pyun with COS was higher than control. Cohesiveness of Jeung-Pyun added with 4% COS and gumminess, brittleness and springiness of Jeung-Pyun added with 2% COS were the highest among the samples. The inner structure observed by scanning electron microscope showed that Jeung-Pyun added with 2% COS had the largest and the most uniform air cells. In conclusion, Jeung-Pyun with 2% COS had positive effects on the quality of Jeung-Pyun.
Sensory and textural characteristics of Gamjeobyung using varied levels of heated potato flour and potato starch and different types of sweeteners 감저병(甘藷餠)의 재료배합비에 따른 관능적,텍스쳐 특성
이효지 Hyo Gee Lee , 이경희 Kyoung Hee Lee
18(6) 593-602, 2002
Title
Sensory and textural characteristics of Gamjeobyung using varied levels of heated potato flour and potato starch and different types of sweeteners 감저병(甘藷餠)의 재료배합비에 따른 관능적,텍스쳐 특성
이효지 Hyo Gee Lee , 이경희 Kyoung Hee Lee
DOI:
Abstract
The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesiveness, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter`s color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.
Key Words
Gamjeobyung, sensory evaluation, mechanical examination, color value, moisture content
A study on the relations between the color intensity and the antioxidant activity of caramelization products 카라멜화 반응 생성물의 갈색도와 항산화 효과와의 관계
신민자 Min Ja Shin , 윤혜현 Hye Hyun Yoon , 안명수 Myung Soo Ahn
18(6) 603-612, 2002
Title
A study on the relations between the color intensity and the antioxidant activity of caramelization products 카라멜화 반응 생성물의 갈색도와 항산화 효과와의 관계
신민자 Min Ja Shin , 윤혜현 Hye Hyun Yoon , 안명수 Myung Soo Ahn
DOI:
Abstract
The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL), sucrose(SU), glucose+citric acid(GLCA), glucose+sodium citrate(GLSC), heated at 80, 120 and 140℃ for 24hrs, respectively. The color intensity(absorbance at 490㎚) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80℃, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140℃. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73∼-0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98∼-0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.
Key Words
caramel type browning reaction, color intensity, hydrogen donating ability, antioxidant activity
The Quality Characteristics of Yackwa Prepared with Egg 전란(全卵)의 첨가수준에 따른 약과의 품질특성
윤숙자 Sook Ja Yoon
18(6) 613-618, 2002
Title
The Quality Characteristics of Yackwa Prepared with Egg 전란(全卵)의 첨가수준에 따른 약과의 품질특성
윤숙자 Sook Ja Yoon
DOI:
Abstract
Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter`s color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p>0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10 g of egg had an acceptable sensory quality.
Key Words
Yackwa, egg, texture, sensory property
Soboru bread enriched with dietary fibers extracted from Kombu 다시마 식이섬유를 첨가한 기능성 소보루 빵의 품질특성
한경희 Kyung Hee Han , 최미숙 Mee Sook Choi , 안채경 Chae Kyung Ahn , 윤미자 Mi Ja Youn , 송태희 Tae Hee Song
18(6) 619-624, 2002
Title
Soboru bread enriched with dietary fibers extracted from Kombu 다시마 식이섬유를 첨가한 기능성 소보루 빵의 품질특성
한경희 Kyung Hee Han , 최미숙 Mee Sook Choi , 안채경 Chae Kyung Ahn , 윤미자 Mi Ja Youn , 송태희 Tae Hee Song
DOI:
Abstract
To enhance the nutritional quality of the Soboru bread, a dietary fibers extracted from Kombu was added into wheat flour in the amounts of 0, 1, 3, and 5% and the quality of the baked products was characterized. The inherent water holding capacity of the added dietary fibers raised weight of the bread while specific volume and density values were decreased at the same time. Increasing the amount of dietary fiber resulted in the decreased setback time of the raw materials in amylogram. The lower textural hardness of the dietary fiber-enriched bread after one-day storage at room temperature could be attributed to the retarded retrogradation of the starch. Darkened surface of the bread as indicated by the Hunter colorimetric values and the accompanied change in flavor did not significantly influence the sensory evaluation of the products. Judging from texture, taste and overall acceptability of the product, recommended substitution level for the dietary fiber in Soboru bread was 3% or less. Increased intake of the dietary fibers, accompained with more use of seaweed, was expected through the suggested functional bread.
A Study on the Job and Need Satisfactions of Elementary School Foodservice Employees in Seoul Area 서울지역 초등학교 급식종사원의 직무 및 욕구만족도에 관한 연구
장서영 Suh Young Chang , 한명주 Myung Joo Han
18(6) 625-631, 2002
Title
A Study on the Job and Need Satisfactions of Elementary School Foodservice Employees in Seoul Area 서울지역 초등학교 급식종사원의 직무 및 욕구만족도에 관한 연구
장서영 Suh Young Chang , 한명주 Myung Joo Han
DOI:
Abstract
The objectives of this study were to determine the degree of job satisfaction and need satisfaction of school foodservice employees, and the relationship between Job in General(JIG) and need satisfaction. The six demographic items, the Job Descriptive Index(JDI) and JIG scale, and Need Satisfaction Questionnaire(NSQ) were used to evaluate job satisfaction and need satisfaction of school foodservice employees. The results of this study showed that the employees were satisfied with co-workers(2.52), then supervision(2.48), work(1.86), promotion(0.72) and pay(0.51) in decreasing order. Older employees(Age≥40) tended to be more satisfied in JIG(p=0.0620) than younger employees(20≤Age≤39). Employees were satisfied in social needs, then autonomy needs, self-actualization needs, esteem needs, security needs in decreasing order. There were no significant differences between demographic factors and five need categories. When the employees were classified by their scores on JIG, Group I having the lowest score tended to be less satisfied(p=0.0627) in security needs than Group Ⅱ and Group Ⅲ. The information of study could be useful for foodservice managers in job design to increase the productivity.
Key Words
school foodservice, employees, job in general, job descriptive index, need satisfaction questionnaire
Effects of Mulberry Leaves Powder on the Cooking Characteristics of Noodle 뽕잎분말의 첨가가 국수의 조리특성에 미치는 영향
김영애 Yeoung Ae Kim
18(6) 632-636, 2002
Title
Effects of Mulberry Leaves Powder on the Cooking Characteristics of Noodle 뽕잎분말의 첨가가 국수의 조리특성에 미치는 영향
김영애 Yeoung Ae Kim
DOI:
Abstract
Mulberry leaves noodles were prepared with composite flour by the addition of various levels of mulberry leaves powder of 100 mesh particle size. The characteristics of cooked noodle including color, texture, cooking properties were measured, and sensory evaluation was performed. The L and a values of cooked noodle decreased as more wheat flour was substituted with mulberry leaves powder. And the b value of noodle containing mulberry leaves powder was higher than control, but b value did not increase as the ratio of powder increased. The increase in cooking weight and volume was greater with cooked noodles of higher content of mulberry leaves powder. The turbidity of soup and eluted solid content increased as the content of powder increased, indicating higher cooking loss. There was not much difference in hardness among cooked noodles, but cohesiveness and springiness decreased as the ratio of mulberry leaves powder increased, while adhesiveness increased. The results of sensory evaluation showed that cooked noodles containing 4% and 6% mulberry leaves powder were acceptable as much as wheat four noodle in terms of color, texture, taste and flavor. But the overall acceptability of mulberry leaves noodle was lower than wheat flour noodle.
Key Words
mulberry leaves powder, noodle, composite flour
Sensory and Mechanical Characteristics of Brown Sauce by Different Ratio of Ingredients 브라운소스의 재료 배합비에 따른 관능적,기계적 특성
이경희 Kyung Hee Lee , 이광일 Kwang Il Lee , 이영남 Young Nam Lee , 박홍현 Hong Hyun Park
18(6) 637-643, 2002
Title
Sensory and Mechanical Characteristics of Brown Sauce by Different Ratio of Ingredients 브라운소스의 재료 배합비에 따른 관능적,기계적 특성
이경희 Kyung Hee Lee , 이광일 Kwang Il Lee , 이영남 Young Nam Lee , 박홍현 Hong Hyun Park
DOI:
Abstract
The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Sensory evaluation of brown sauce showed that brown stock and brown sauce made by adding wine and replacing some of veal bones with chicken bones were preferred most, and the brown sauce made by brown stock and burre manie in the ratio of 12:1 was preferred most. Sensory properties of palatability, flavor and gloss were positively correlated with the overall preference. The brown sauce made with wine and some of chicken bones had 77.60% of water content and 1.79% of lipid content, which was the lowest, but its protein content was similar to the others. Whereas the brown sause made with wine and some of chicken bones gave the darkest color, the one made with some of pork bones and without wine showed the lightest color. The viscosity was the highest in the sauce made with some of chicken bones and without wine. The sauce made with wine showed lower viscosity than the one without wine.
Key Words
brown sauce, wine, pork and chicken, sensory evaluation, color, viscosity
Brown Color Characteristics and Antioxidizing Activity of Doenjang Extracts 된장의 지용성,수용성추출물에 대한 갈색 특성 및 항산화 효과
김현정 Hyun Jung Kim , 손경희 Kyung Hee Sohn , 채선희 Sun Hee Chae , 곽동경 Tong Kyung Kwak , 임성경 Sung Kyoung Yim
18(6) 644-654, 2002
Title
Brown Color Characteristics and Antioxidizing Activity of Doenjang Extracts 된장의 지용성,수용성추출물에 대한 갈색 특성 및 항산화 효과
김현정 Hyun Jung Kim , 손경희 Kyung Hee Sohn , 채선희 Sun Hee Chae , 곽동경 Tong Kyung Kwak , 임성경 Sung Kyoung Yim
DOI:
Abstract
Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.
Key Words
Doenjang, aging period, brown color intensity, antioxidizing activity, water-soluble extract, fat-soluble extract
Sensory Characteristics of Jokpyuns with Chicken and Codfish 닭과 대구를 첨가한 족편의 관능적특성
곽은정 Eun Jung Kwak , 안효진 Hyo Jin An , 이경희 Kyung Hee Lee , 이영순 Young Soon Lee
18(6) 655-660, 2002
Title
Sensory Characteristics of Jokpyuns with Chicken and Codfish 닭과 대구를 첨가한 족편의 관능적특성
곽은정 Eun Jung Kwak , 안효진 Hyo Jin An , 이경희 Kyung Hee Lee , 이영순 Young Soon Lee
DOI:
Abstract
We examined the quality characteristics and texture of Jokpyuns with chicken and codfish. In proportion to the increase of water addition, the color became lighter and the texture characteristics decreased in So-Jokpyuns, which were prepared with cow feet. The texture and taste had an influence on overall preference of So-Jokpyun. Yongbon-Jokpyun which was prepared with cow feet and chicken was much preferred to So-Jokpyun in the appearance and texture, and showed a similar preference with So-Jokpyun. However, Sodaegu-Jokpyun which was prepared with cow feet and codfish was not preferred to So-Jokpyun in all items including appearance and texture, and the overall preference was remarkably low. Overall preference of Yongbong-Jokpyun and Sodaegu-Jokpyun was greatly related with the preference of taste and flavor. The lightness and the degree of yellow color of Yongbong-Jokpyun were higher and the degree of red color was lower than So-Jokpyun. On the other hand, the results of lightness, degree of red and yellow color in Sodaegu-Jokpyun were opposite to those of Yongbong-Jokpyun. In case of the hardness, Yongbong-Jokpyun was the lowest and Sodaegu-Jokpyun was similar with So-Jokpyun. Adhesiveness of Yongbong-Jokpyun and Sodaegu-Jokpyun was lower than that of So-Jokpyun. There was no difference in the springiness and cohesiveness among 3 kinds of Jokpyun.
Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweeteners 찹쌀가루를 첨가한 솔설기의 재료배합비에 따른 관능적,텍스쳐 특성
이효지 Hyo Gee Lee , 정낙원 Rak Won Chung , 차경희 Gyung Hee Cha
18(6) 661-669, 2002
Title
Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweeteners 찹쌀가루를 첨가한 솔설기의 재료배합비에 따른 관능적,텍스쳐 특성
이효지 Hyo Gee Lee , 정낙원 Rak Won Chung , 차경희 Gyung Hee Cha
DOI:
Abstract
The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulgi were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.
Key Words
Solsulgi, sensory evaluation, mechanical characteristics, color value, moisture content
Quality Characteristics and Food and Nutrition Specialists` Opinion on Jujube Teas 대추차의 품질특성 및 식품영양전공자들의 견해
서지현 Ji Hyun Seo , 오상희 Sang Hee Oh , 김미리 Mee Ree Kim
18(6) 670-676, 2002
Title
Quality Characteristics and Food and Nutrition Specialists` Opinion on Jujube Teas 대추차의 품질특성 및 식품영양전공자들의 견해
서지현 Ji Hyun Seo , 오상희 Sang Hee Oh , 김미리 Mee Ree Kim
DOI:
Abstract
Four different brands of commercial and a home-made jujube tea were analyzed for physicochemical properties(sugar content, acidity, color, viscosity, transparency, texture) and sensory characteristics by using 7-point scoring test from 18 experienced panel members. Also, the opinion of food and nutrition specialists on the commercial jujube teas were assessed using a questionnaire, which were hand-delivered to 530 subjects consisting of university students and faculties of Department of Food and Nutrition at 8 cities(Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete date of 328 subjects were statistically analyzed using SPSS Program for Window. The questionnaire consisted of socio-demographics, frequency and occasion of purchasing, opinion of quality and improvement points, and sensory characteristics. Commercial jujube teas (3 different brand) were lower in sugar content, pH, transparency, color (Hunter L, a and b value), and viscosity than the home-made one, whereas only one brand was higher in viscosity and lower in transparency than home-made one. Also, overall preference for commercial jujube teas was significantly lower than that for home-made one (p<0.05). Especially, the scores of overall preference for 3 commercial jujube teas (2.1-3.3) were much lower than that of home-made one (6.1). Points to be improved for commercial jujube teas were indicated as the amount of jujube (30.0%), taste (23.8%), sweetness (22.0%), and flavor (14.4%) in order. Sensory attributes showing positive correlations with overall preference of jujube tea were the taste(0.566), amount of jujube(0.449), and flavor(0.335).
Quality Characteristics of Daechupyun by the Addition of Jujube Paste 대추고 첨가량을 달리한 대추편의 품질특성
홍진숙 Jin Sook Hong
18(6) 677-683, 2002
Title
Quality Characteristics of Daechupyun by the Addition of Jujube Paste 대추고 첨가량을 달리한 대추편의 품질특성
홍진숙 Jin Sook Hong
DOI:
Abstract
This study was aimed to find an optimum amount of jujube paste to rice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness was the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.
Key Words
Daechupyun, jujube paste, acceptability
Consumption Pattern of Kimchi in Seoul Area 서울지역의 김치섭취에 관한 실태조사
강선이 Sun Yi Kang , 한명주 Myung Joo Han
18(6) 684-691, 2002
Title
Consumption Pattern of Kimchi in Seoul Area 서울지역의 김치섭취에 관한 실태조사
강선이 Sun Yi Kang , 한명주 Myung Joo Han
DOI:
Abstract
The objectives of this study were to determine the consumption pattern and importance of Kimchi in our meals, and the preference of Kimchi. The 77.0% of the housewife respondents were preparing Kimchi at home. The reasons for not making Kimchi were‘don’t have time’(39.4%),‘don’t know how to make Kimchi’(18.2%) and‘don’t eat much’(18.2%). The amounts of daily Kimchi intake of the respondents were‘less than 50g’(42.3%) or‘50-100g’(29.8%). They ate Kimchi because it was‘delicious’(48.4%), or‘habitual’(39.5%). The 70.0% of the respondents answered that Kimchi was important in each meal. The most respondents favored‘moderate’in the degree of fermentation(48.1%), hot taste(65.0%) and salty taste(72.4%). As the age of the respondents increased, they favored less sour, less hot and less salty taste. Baechu Kimchi(4.15), Chonggak Kimchi(3.89), Dongchimi(3.85), Kkaktugi(3.74), water Kimchi(3.67) were preferred by the respondents. The 73.97% of the respondents preferred Kimchi Jjigye. The 10- to 19-years old respondents preferred Kimchi Jjigye(52.8%), Kimchi pan cake(24.5%) and fried rice with Kimchi(17.0%).
A study on the noodle quality made from pea starch-wheat composite flour 완두 전분을 첨가한 국수의 품질특성
김은주 Un Joo Kim , 윤재영 Jae Young Yoon , 김희섭 Hee Sup Kim
18(6) 692-697, 2002
Title
A study on the noodle quality made from pea starch-wheat composite flour 완두 전분을 첨가한 국수의 품질특성
김은주 Un Joo Kim , 윤재영 Jae Young Yoon , 김희섭 Hee Sup Kim
DOI:
Abstract
The purpose of this study is to investigate the characteristics of the doughs and noodles cooked with the pea starch-wheat composite flour which was substitued with 20% and 30% of pea starch for the flour by the mechanical and sensory evaluation. Wheat dough had the most cohesive property among various composite flours.(p<0.05) There was no significant differences in weight gain after cooking among various noodles. The more the pea starch was subsituted,, the lighter the color was shown by increasing L value. It was also noted that the b value was decreased significantly. While pea starch noodle were more transparent in appearance and less smooth in the texture, corn starch-wheat composite flour noodle was softer in the texture significantly. There was no significant difference on the hardness between wheat and pea stach composite flour noodles. There were also no significant differences in stickiness, chewiness and overall acceptability among various noodles. Considering mechanical and sensory results, the composite flour with 20% substitution of pea starch for flour was more suitable for the production of the noodle than those of 30% substitution of pea starch.
Key Words
pea starch, composite flour, swelling, noodle quality
Changes in Quality Characteristics of Different Combination of Brown Sauce during Storage 재료 배합을 달리한 브라운소스의 저장 중 품질 특성 변화
이광일 Kwang Il Lee , 이경희 Kyung Hee Lee , 이영순 Young Soon Lee , 신민자 Min Ja Shin
18(6) 698-703, 2002
Title
Changes in Quality Characteristics of Different Combination of Brown Sauce during Storage 재료 배합을 달리한 브라운소스의 저장 중 품질 특성 변화
이광일 Kwang Il Lee , 이경희 Kyung Hee Lee , 이영순 Young Soon Lee , 신민자 Min Ja Shin
DOI:
Abstract
The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Four kinds of brown sauce were prepared to find the changes of physiochemical characteristics, such as pH, α-amylase activity, color, viscosity and microorganisms in brown sauce during storage at 4℃. The pH of 4 kinds of brown sauce ranged from 5.0 to 5.6, and these pH ranges were stable during storage period. The activity of α-amylase was the highest in the brown sauce made with wine and some of chicken bones and the sauces stored for 2∼6 days. The brown sauce made with wine and some of chicken bones had 35.5% of reducing sugar, which was the highest among 4 kinds of brown sauce, and had the darkest color. Also the brown sauce with wine and some of chicken bones showed low values of L, a, b after storage and the lowest viscosity among 4 kinds of brown sauce. But they all tended to have higher viscosity during storage, especially two days after. The sauce made with wine and some of chicken bones showed the least change of viscosity and the addition of wine in the sauce appeared to inhibit the microbial growth.
Key Words
brown sauce, pH and α-amylase activity, reducing sugar, color, viscosity
A study on the intake of foods causing dental caries and the effect of nutrition education for primary students 초등학교 아동의 치아우식성 식품섭취 및 영양교육 효과에 관한 연구
김혜영 Heh Young Kim , 원복연 Bok Yun Won , 류시현 Si Hyun Ryu
18(6) 704-715, 2002
Title
A study on the intake of foods causing dental caries and the effect of nutrition education for primary students 초등학교 아동의 치아우식성 식품섭취 및 영양교육 효과에 관한 연구
김혜영 Heh Young Kim , 원복연 Bok Yun Won , 류시현 Si Hyun Ryu
DOI:
Abstract
This study intended to compare dietary and snack habits of primary students in the schools providing and non-providing lunch to clarify the correlation between those conditions and the occurrence of dental caries. Furthermore, this study also focused on evaluation educational effects by providing children with nutritional education program. 1. As a result of dietary habit analysis, it was found that children from the school providing lunch were better in terms of breakfast regularity, eating speed, optimum amount of intake, and meal time regularity than those from the school non-providing lunch. In particular, it was noted that children from the school providing lunch took a little more meat, fish, seaweed and milk or dairy products than those from school non-providing lunch. Thus, it could be assumed that children provided with lunch have more reasonable dietary habit than those without lunch program. In general, it was found that there was a slight positive change in children`s dietary habit after nutritional instruction than before, suggesting that the nutritional education had effects on improving their dietary habit. 2. It was found that primary students often took snacks causing dental caries such as caramel, chocolate, sweets and biscuits, and children from the school providing lunch were more willing to reduce those snacks upon recognizing the causes of dental caries than those from the school non-providing lunch. For the children who chewed gum with physical cleansing effects, it was shown that the highest frequency was twice or three times a week. Moreover, the ratio of children who took snacks following dinner which might affect their dental caries and the ratio of children who selected snacks because of TV commercial were both reduced after nutritional education. Also the consumption of detergent foods like vegetable, fruit, protein, seaweed, milk or dietary products after nutritional education was increased. 3. It was found that children from the school providing lunch took more often all food groups except for food group Ⅳ affecting dental caries than those from the school non-providing lunch. The average number of consuming foods which cause dental caries was 5.04 times per person a day, and most of those were rather taken by liquid than solid food. The average eating times of rinsing foods which kill the bacteria on the surface of teeth and prevent from dental caries, was 9.33 for a person a day, which was a little higher than recommended time. Exposed time for dental caries for a person a day was 100.9 min, of which liquid dental caries was 56.2 min and solid dental caries was 44.6 min, suggesting that liquid food had a high potential to cause dental caries.
The screening of the mutagenicity and desmutagenicity for cooked pork meats according to cooking conditions 조리 조건을 달리한 가열조리된 육류(돼지고기)의 변이원성 검색과 제어에 관한 연구
정경숙 Kyung Sook Chung , 구성자 Sung Ja Koo
18(6) 716-722, 2002
Title
The screening of the mutagenicity and desmutagenicity for cooked pork meats according to cooking conditions 조리 조건을 달리한 가열조리된 육류(돼지고기)의 변이원성 검색과 제어에 관한 연구
정경숙 Kyung Sook Chung , 구성자 Sung Ja Koo
DOI:
Abstract
Meat(beef, pork, chicken, duck) were cooked by three kinds of instruments (gas grill, electric grill, microwave oven) and extracted with 80% methanol. These methanol extracts were performed the Ames test, employing S. typhimurium tester strain TA100 (in vitro) and micronucleus test (in vivo). The methanol extract of cooked pork showed high mutagenicity in 5.0㎎/plate without S9 mix and induced a higher mutagenicity with S9 mix than without S9 mix at 5 ㎎/plate. In all kinds of cookery methods, pork extracts showed high mutagenicity according to increase of cookery temperature (200℃, 260℃ and 320℃). The methanol extract of cooked pork by electric grill (at 260℃, for 5 min) showed high mutagenicity in all kinds of cookery instruments on the Ames test and micronucleus test. In all kinds of meat, the methanol extract of cooked pork showed a higher mutagenicity than the others and chicken showed a lower. The extract after pork soaked in ginger juice showed lower mutagenicity and micronucleus formation than the other vegetable juice.
Key Words
Pork meat, mutagenicity, desmutagenicity, micronucleus test, yegetable juice
