주난영 , 이혜수 Nan Young Choo , Hei Soo Rhe

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Abstract

The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were 11∼32㎛ and oval, and those of buckwheat crude starch were 3∼10㎛ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95,648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133,690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at 60℃ and increased rapidly from 70℃, and that of buckwheat increased slowly from 60℃ to 90℃ without rapid increase. 7. The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63.9-l09℃ and 52.5-84.2℃, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6℃ without peak height, and buckwheat crude starch showed that of 62.5℃without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as`Mook`by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness

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최희령 , 손경희 , 민성희 Hee Ryong Choi , Kyung Hee Sohn , Sung Hee Min

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Abstract

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1. The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pH 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated the highest value observed at pH 2 and pH 7 was 82.91㎖ oil/100㎎ protein (60℃), 82.08㎖ oil/100㎎ protein (80℃) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7. (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% (80℃), 23.7%(100℃) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 (40℃). In the case of pH 7, the highest value was 105,000 cpa at 100℃.

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백재은 , 전희정 Jae Eun Paik , Hui Jung Chun

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Abstract

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

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표영희 , 김인숙 , 안명수 Young Hee Pyo , In Sook Kim , Myung Soo Ahn

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Abstract

In the present study, the oxidative stability of Korean evening primrose oil (EPO) stored in various conditions, i.e., dark, cool, fluorescent light and daylight irradiation were investigated. Furthermore difference between the compositional content of gamma-linolenic acid (GLA) of EPO and that of alpha-linolenic acid of soybean oil (SOY) undergoing various modes of oxidation was observed. The results of the present study were as follows: More rapid autoxidative reations of EPO than that of SOY in vairous conditions increased in order of daylight, fluorescent light, cool and dark. Espectially, autoxidative rates of EPO increased rapidly on exposure to daylight and fluorescent light. This probably was due to chlorophyll functioned as a photosensitizer resulting in rapid oxidation of the EPO during irrdadiation of light. However, there was no difference between compositional content of GLA in EPO and alpha-linolenic acid in SOY undergoing various modes of oxidation. Therefore, the ripid oxidative rate of EPO could be due to the catalytic effect of the chlorophyll on the photoxidation and the free radical reaction of PUFA.

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주선의 , 김혜영 Soen Eui Ju , Heh Young Kim

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Abstract

This study was written to assess microbilogical quality by passage of time and holding method after making foods, by means of evaluating time, temperature and microbiological quality during vairous phases in product flow of hard-boiled mackerel served by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting nicrobiological growth conditions. The results were as fallows: 1. According to phases in product flow of hard-boiled mackerel, it showed 4.9 hours of mean of needed time, 27.5℃ of room temperature, 4.8∼5.7 of pH value and 0.95∼0.98 of Aw. these conditions were suitable for microbiological growth, and the phases with potential hygienic danger were pre-preparation and assembly & service. 2. As for holding methods and passage of time, holding as steam table was more effective than holding at room temperature as time past. 3. Food poisoning bacteria were not dectected from phases in product flow of hard-boiled mackerel.

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김경애 , 김선민 Kyung Ae Kim , Sun Min Kim

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Abstract

Physicochemical properties on defatted potato starches, Irish Cobbler and Dejima, were investigated. The average diameter of the Irish Cobbler and Dejima starch were 22.5-29.8㎛, and both the starches had birefringence. Irish Cobbler starch was lower than that of Dejima starch in water binding capacity, swelling power and solubility. Relative crystallinity of both the starches was decreased after defatted. The blue value of Irich Cobbvler and Dejima starch was measured 0.37 and 0.35 respectively. Transmittnace of 0.1% starch suspensions was higher on defatted starch than on untreated starch. Differential Scanning Calorimetry of untreated potato starch showeed higher gelatinization temperature in Irish Cobbler starch than in Dejiam starch. The gelatinization enthalpy of untreated starch was higher in Irisch Cobbler starch than in Dejima starch, but, after defatted, it was decreased.

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맹영선 , 박혜경 Young Sun Maeng , Hye Kyung Park

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In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were prepared by mixing sesame oil with various vegetalbe oils(soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7(w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at 45℃ for 25 days in a dark place, and at 35℃ for 12 days under the irradiation of incandescent electric lamp (40W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

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박윤정 , 조신호 , 이효지 Yun Chung Park , Shin Ho Cho , Hyo Gee Lee

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Abstract

Family meals are very important for physical and mental health of family mebers. The purpose of this study is to contribute to change the habitual and unconscious cooking methods of housewives into more scientific methods. In order to achieve this purpose, this study tried to find out the degree to which housewives applied their knowledge of nutition and foods to actual behavior in purchasing. A special form of questionaire was prepared and distributed to 502 housewives in Seoul from Feb. 8th to 22nd in 1989. The results were as follows: 1. Mean (score) of their nutritional knowledge was 14.7; if seems to be comparatively higher. 2. When they purchased food materials, their husbands` favor was the first consideration. Particularly, freshness was the first considered in purchasing meat, fishes, fruits, and vegetables. And Nutrition was so in case of seaweeds, oil, and fat. 3. For the most part, they cook three or four Subsidiary dishes for a meal. If they cooked one or two they chose to cook vegetables. If three or four they added meat and fishes. If more than four, they used various food materials.

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안숙자 Sook Ja Ahn

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A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes `convenient` as the best advantage in the image on instant food, generally speaking, `preference`, `hygienic concern` and `eating frequently` are moderate, while `good for health` is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to `convenient to cook` by 19.6%. 3) The reasons why they do not use instant food are attributed to `bad for health` by 46.9% to `too expensive` by 29.9%, and to `doubtful in quality` by 16.3%. 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.

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장명숙 , 현영희 , 김복남 Myung Sook Jang , Young Hee Hyun , Bok Nam Kim

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Abstract

N/A

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김우정

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Abstract

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변시명

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Abstract

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이계호

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Abstract

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이매리

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Abstract

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주난영

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Abstract

The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were 11∼32㎛ and oval, and those of buckwheat crude starch were 3∼10㎛ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95,648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133,690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at 60℃ and increased rapidly from 70℃, and that of buckwheat increased slowly from 60℃ to 90℃ without rapid increase. 7. The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63.9-l09℃ and 52.5-84.2℃, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6℃ without peak height, and buckwheat crude starch showed that of 62.5℃without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as`Mook`by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness

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표영희 , 안명수

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Abstract

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손경희 , 정혜정

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Abstract

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손경희 , 최희령 , 민성희

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Abstract

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1. The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pH 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated the highest value observed at pH 2 and pH 7 was 82.91㎖ oil/100㎎ protein (60℃), 82.08㎖ oil/100㎎ protein (80℃) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7. (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% (80℃), 23.7%(100℃) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 (40℃). In the case of pH 7, the highest value was 105,000 cpa at 100℃.

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송은승

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Abstract

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Seong Hee Kim , Myung Ju Song , Mee Ree Kim

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Abstract

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이숙영

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Abstract

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