Physicochemical Properties of Acorn and Chestnut Starches 도토리와 밤 전분의 이화학적 특성 연구
이혜성 , 이혜수 Hye Seong Lee , Hei Soo Rhee
6(3) 1-7, 1990
Title
Physicochemical Properties of Acorn and Chestnut Starches 도토리와 밤 전분의 이화학적 특성 연구
이혜성 , 이혜수 Hye Seong Lee , Hei Soo Rhee
DOI:
Abstract
The physicochemical properties of acorn and chestnut starches were investigated. The shape of two starches granules was the rounded trianglar and some elliptical, but that of chestnut was less rounded. Water binding capacity of acorn was 191% and that of chestnut was 200%. Gel volume of chestnut started to increase from 55℃ , and was higher value in all temperature range. Amylose of chestnut starch was leached more than that of acorn to 90℃. and reversely from 90℃ to 100℃. The blue value and amylose content of acorn and chestnut starches were 0.464, 0.440 and 24.8%, 22.5 respectively. According to Brabender Amylogram. gelatinization temperature and peak. hot and cold viscosity were 68.5℃ , 1010, 910, 1470 BU for acorn and 63.7℃ , 1480, 1000, 1080 BU for chestnut. Peak temperature and gelatinization enthalpy were 67.0℃ 3.64 cal/g for acorn, and 66.0℃, 2.82 ca1/g for chestnut. X-ray diffraction patterns of two starches were A-types but chestnut had some B-type character.
Key Words
A Study of the Foaming Properties of Peanut Protein Isolate 분리 땅콩 단백질의 기포 특성에 관한 연구
박현경 , 손경희 , 김현정 Hyun Kyung Park , Kyung Hee Sohn , Hyon Jung Kim
6(3) 9-15, 1990
Title
A Study of the Foaming Properties of Peanut Protein Isolate 분리 땅콩 단백질의 기포 특성에 관한 연구
박현경 , 손경희 , 김현정 Hyun Kyung Park , Kyung Hee Sohn , Hyon Jung Kim
DOI:
Abstract
Peanut prptein isolate was tested for the purpose of finding out the effect of pH, Sodium Chloride concentration and heat treatment on the solubility, surface hydrophobicity, foam expansion and foam stability. The solubility of peanut protein isolate was affected by pH and showed the lowest value at pH 4.5. When the peanut protein isolate was heated, the solubility decreased at pH 3 and pH 7 but at pH 9 solubility increased. At all pH range, solubility decreased as NaCl was added. The surface hydrophobicity of peanut protein isolate showed the highest value at pH 1.5. Generally, at acidic pH range the surface hydrophobicity was high, but at alkaline region, the surface hydrophobicity increased as the temperature increased. And when NaCl was added, the surface hydrophobicity was also increased. Foam expansion of peanut protein isolate was no significant difference among the values about pH. When the peanut protein was heated and NaCl was added, foam expansion was increased at pH 7. Foam stability was significantly low at pH 4.5 and foam stability was increased at acidic pH region below pH 4.5. At pH 7 and pH 9, heat treatment above 60℃ increased foam stability. When NaCl was added, foam stability was significantly increased at pH 3 and pH 7.
Key Words
A Study on Making Jelly with Omija Extract 오미자 추출액을 이용한 젤리 제조에 관한 연구
김정은 , 전희정 Jung Eun Kim , Hui Jung Chun
6(3) 17-24, 1990
Title
A Study on Making Jelly with Omija Extract 오미자 추출액을 이용한 젤리 제조에 관한 연구
김정은 , 전희정 Jung Eun Kim , Hui Jung Chun
DOI:
Abstract
1. The major components of Omija were found as moisture (16.12%) crude fat (10.5%) crude protein (8.66%) crude ash (3.47%) reducing sugar (5.32%). 2. Omija jelly receipe were summarized as follow; (1) 5% of gelatin concentration was shown to be the most desirable. (2) 15% of sugar concentration was shown to be the most desirable. (3) 12, 15, 18 hrs. of extract time was not significantly different in Omija extract. (4) It was the most desirable for 30g of Omija to boil during 30 minutes in boiling Omija extract. 3. Result of Omija jelly by Instron that Hardness, Adhesiveness, Gumminess tend to increase as the addition level of gelatin concentration increased but Cohesiveness was changed irregularly. 4. Hardness Adhesiveness tend to increase as the addition level of increase as the addition level of sugar concentration increased but Cohesiveness Gumminess was not significant difference. 5. Hardness, Adhesiveness tend to increase as the addition level of extract time increased, but Cohesiveness, Gumminess was not significant difference. 6. Color value of Omija jelly (gelatin 5%, sugar 15%, 18hr. extract) was shown x=7.94±0.047, y=4.24±0.047, z=6.34±0.067 in Omija extract and Omija jelly (gelatin 5%, sugar 15%, Omija 50g, 30 minutes boiling) was shown x=7.76±0.038, y=3.88±0.02, z=6.12±0.021 in boiling Omija extract. 7. Appearance of Omija jelly had significant relationship with Cohesiveness by gelatin concentration and texture of Omija jelly had significant relationship with Adhesiveness by gelatin concentration. 8. Appearance of Omija jelly had significant relationship with Cohesiveness and texture of Omija jelly had significant relationship with Gumminess by boiling Omija extract.
Key Words
The Formation of Trans Fatty Acids with Heat Treatment and Storage of Fats and Oils (2) - The contents and the kinds of Trans fatty acids - 유지의 가열 및 저장에 따른 Trans 지방산 생성에 관한 연구 - 제2보 ; Trans 지방산 함량 및 조성 변화를 중심으로 -
김덕숙 , 구본순 , 안명수 Duck Sook Kim , Bon Soon Koo , Myung Soo Ahn
6(3) 25-32, 1990
Title
The Formation of Trans Fatty Acids with Heat Treatment and Storage of Fats and Oils (2) - The contents and the kinds of Trans fatty acids - 유지의 가열 및 저장에 따른 Trans 지방산 생성에 관한 연구 - 제2보 ; Trans 지방산 함량 및 조성 변화를 중심으로 -
김덕숙 , 구본순 , 안명수 Duck Sook Kim , Bon Soon Koo , Myung Soo Ahn
DOI:
Abstract
In this study, the cis to trans isomerization of unsaturated fatty acids were investigated about Soybean oil (SBO), Corn germ oil (CGO), Cottonseed oil (CSO), Margarine (MG), Shortening (ST) incubated at 40±2℃ for 35 days and heated at 185±2℃ for 24 hours. The contents and kinds of trans fatty acids in each sample were determined by GLC after seperating by HPLC. The results were obtained as follows; 1. When samples were incubated at 40±2℃ for 35 days, the contents of total trans fatty acids were increased from 0.5∼12.3% to 0.8∼20.5%. The kinds of trans fatty acids found were t-C_(18:1), t,c-C_(18:2), t,t-C_(18:2), t,c,c-C_(18:3) in SBo, t-C_(18:1), t,c-C_(I8:2) in CGO, t-C_(16:1), t-C_(18:1), t,c-C_(I8:2), t,t-C_(18:2) In CSO. Processed oil such as MG and ST showed more complicated composition of trans fatty acids than SBO, CGO and CSO. T-C_(18:1), t,c-C_(18:2), t,t-C_(18:2), t,c,t-C_(18:3) t-C_(20:1) were detected in ST. 2. In the case of heating at 185±2℃ for 24 hours, the contents of total trans fatty acid were 1.6∼37. 2% in all samples. Heating made more remarkable isomerization than incubation (40±2℃). Specially, c,c,t-C_(18:3) in SBO, t,t,t-C_(18:3) in MG, t,c,t-C_(18:3), t,t,t-C_(18:3) in ST were detected. 3. The total contents of trans fatty acids of processed oil were higher than vegetable oils. During incubation, trans fatty acids increased in the order of MG>ST>CGO>SBO>CSO, and during heat treatment, MG>ST>SBO>CGO>CSO.
Key Words
The Characteristic Changes of Soybean Curds by Addition of Several Types of Protein 여러가지 단백질 첨가로 인한 두부의 특성변화
변진원 , 황인경 Jin Won Pyun , In Kyeong Hwang
6(3) 33-41, 1990
Title
The Characteristic Changes of Soybean Curds by Addition of Several Types of Protein 여러가지 단백질 첨가로 인한 두부의 특성변화
변진원 , 황인경 Jin Won Pyun , In Kyeong Hwang
DOI:
Abstract
This study was conducted to compare the characteristics of the ordinary soybean curd and 3 protein-adding soybean curds (soy protein, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine & the microstructure analysis by SEM for 4 soybean curds were carried out. The results were as follows: 1. In sensory evaluation. 1) The differentiation of soybean curds was greatly explained by `hardness in mouth` through ANOVA test. 2) Discriminant analysis showed that the properties of casein soybean curd were different from those of other three soybean curds by discriminant function I, and the properties of soy protein soybean curd were slightly different from those of ordinary and gelatin soybean curds by discriminant function II. 2. In textural analysis by Instron, protein-adding soybean curds showed significantly lower hardness than ordinary soybean curd. 3. In microstructure analysis by SEM, soy protein soybean curd showed regular, good honeycomb-like network structure and other soybean curds showed lumpy network. The structure of gelatin soybean curd was slightly similar to that of ordinary soybean curd.
Key Words
Distribution and Changes of Amino Acids and Related Compounds in the Muscle Extract of the Right - eye Flounder during Heat Treatment 가자미류 육엑스분중의 아미노산 및 그 관련화합물의 분포와 가열조건에 따른 변화
문수경 , 안미정 , 한영실 , 변재형 Soo Kyung Moon , Mi Jeung An , Young Sil Han , Jae Hyung Pyeun
6(3) 43-50, 1990
Title
Distribution and Changes of Amino Acids and Related Compounds in the Muscle Extract of the Right - eye Flounder during Heat Treatment 가자미류 육엑스분중의 아미노산 및 그 관련화합물의 분포와 가열조건에 따른 변화
문수경 , 안미정 , 한영실 , 변재형 Soo Kyung Moon , Mi Jeung An , Young Sil Han , Jae Hyung Pyeun
DOI:
Abstract
Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of 17.54∼19.99% and 15.63∼17.95%, respectively. Among the extracts of the seven fish muscle, stone flounder showed the highest content of Ex-nitrogen(2.12%). In the muscle extracts of the seven fish taurine was abundantly contained (29.4 ∼56.9%), and followed alanine (6.6∼10.4%) and glycine (1.6∼16.7%). The compositions of amino acids and related compounds were characterized by the existence of phosphoethanolamine, α-aminoadipic acid, DL-allocystathionine, ethanolamine and ornithine. The experiments on amino acids and related compounds of the muscle extract of sand flounder with reference to heating time and temperature were resulted in that the amount of taurine, tyrosine, leucine and alanine were increased with the heating time at 100℃, whereas that of lysine, histidine, α-aminoadipic acid and proline were decreased with prolonged heating time. When heating temperature was changed from 90℃ to 130℃ for 60 min, the contents of taurine, alanine and leucine were increased, while that of histidine, lysine and sapartic acid were decreased.
Key Words
A Study on the Components of Various Domestic and Foreign Made Mayonnaises 국내외 Mayonnaise 의 성분에 관한 연구
김주일 , 고영수 Ju Il Kim , Young Su Ko
6(3) 51-66, 1990
Title
A Study on the Components of Various Domestic and Foreign Made Mayonnaises 국내외 Mayonnaise 의 성분에 관한 연구
김주일 , 고영수 Ju Il Kim , Young Su Ko
DOI:
Abstract
Six bands of domestic and American mayonnaises, four brands of Japanese mayonnaise and one home made mayonnaise were analyzed for chemical and fatty acid and sterol compositions. The results obtained as follows; 1. Moisture content was observed 13.3∼22.4% of total samples, but H and L samples of American mayonnaise was observed 54.4 and 62.3% for the purpose of low caloried products. 2. Linoleic and linolenic acid were 50.3 and 7.9% and P/S ratio was observed 3.50∼4.32 over ideal ratio. 3. Cholesterol contents in O and N samples of Japanese mayonnaise were 166.07㎎/100g product, 155.89㎎/100g product. These figures are 3 times of domestic samples, and 4.8 times of American samples. Cholesterol content in home made mayonnaise was 90.75㎎/100g product. 4. Little variation in stigmasterol content was observed among the brands of mayonnaise in contrast there was wide variation in sitosterol content ranged from 38.37㎎/100g product to 409.16㎎/100g product.
Key Words
A Study on ' Tang ' , Traditional Soup Originated in Kyoung-Nam Province 경남지방의 향토요리에 관한 연구 - 탕류를 중심으로 -
김경자 , 곽연주 , 김명진 , 강선희 Kyoung Ja Kim , Yun Joo Kwak , Mung Jin Kim , Sun Hee Kang
6(3) 67-83, 1990
Title
A Study on ' Tang ' , Traditional Soup Originated in Kyoung-Nam Province 경남지방의 향토요리에 관한 연구 - 탕류를 중심으로 -
김경자 , 곽연주 , 김명진 , 강선희 Kyoung Ja Kim , Yun Joo Kwak , Mung Jin Kim , Sun Hee Kang
DOI:
Abstract
Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.
Key Words
A Study on the Dietary Habit and the Health State of Male Teachers 서울 시내 남 교사의 식습관과 건강상태에 관한 연구
김정선 , 조신호 , 이효지 Jung Sun Kim , Shin Ho Cho , Hyo Gee Lee
6(3) 85-94, 1990
Title
A Study on the Dietary Habit and the Health State of Male Teachers 서울 시내 남 교사의 식습관과 건강상태에 관한 연구
김정선 , 조신호 , 이효지 Jung Sun Kim , Shin Ho Cho , Hyo Gee Lee
DOI:
Abstract
The subject of this study was to yield data of dietetic education which could help the male teachers to live a desirable dietary life by analying the degree of balance of the diet, the interests in health and the subjective symptoms in disease, and finding the problem in the present dietary habit and the health state. Rusults were as follows: 1. The most regular meal in a day lunch and the most irregular was dinner. The sixties had meals most regularly. 2. The amount of smoking had influence on respiratory system and hepatobiliary system while daily amount of coffee intake influenced cardiobascalar system, diabetes mellitus and joint system. The amounts and the frequencies of alchol intake had no differences. 3. The factors which had meaningful relations with dietary habit were as follows; Salted food and so on had influences on cardiobascular system, spicy food on general disease, lipid intake including fried food, jun, bokchum on joint system, instant food and so forth on respiratory system. Fruit and so forth had influences on diabetes, salted food on hepatobilitary system.
Key Words
A Survey of the Actual Holding Conditions of Cooking Tools in the Korean Big Cities 한국 대도시 가정의 부엌설비 및 조리기구에 관한 실태조사 - 제2보 ; 조리기구의 보유실태조사 -
김영인 , 김기숙 Young In Kim , Ki Sook Kim
6(3) 95-104, 1990
Title
A Survey of the Actual Holding Conditions of Cooking Tools in the Korean Big Cities 한국 대도시 가정의 부엌설비 및 조리기구에 관한 실태조사 - 제2보 ; 조리기구의 보유실태조사 -
김영인 , 김기숙 Young In Kim , Ki Sook Kim
DOI:
Abstract
This survey was performed to investigate the actual holding conditions of the electric tools, gas tools and small cooking tools in the four Korean big cities; Seoul, Pusan, Kwangju and Taejon. The results were as follows; 1. Each family had more than 8 items on the average, of 24 kinds of electric tools under investigation. The holding ratio of refrigerators was the highest (99.6%), and that of dish washers was the lowest (3.4%). 2. The holding ratio of gas-ranges was the highest(92.2%) and that of gas-ovens was the lowest (2.2%) of 4 kinds of gas tools under investigation. 3. Each family had more than 45 items on the average, of 86 kinds of small cooking tools under investigation. The holdings ratios of openers and wicker baskets were very high (98.2% and 96.6%, respectively), and those of noodle tools and Shinsonros were very low (13.8% and 13.6%, respectively). 4. The holding ratios of various kinds of cooking tools had interrelations with the size of city, housewife`s educational background, family income, house style, private residence, etc.
Key Words
A Study on the Knowledge of Nutrition and Eating Habits of Junior and Senior High School Female Teachers 중고등학교 여교사의 영양지식과 식습관에 관한 연구
최자혜 , 정낙원 , 이효지 Ja Hye Choi , Rak Won Jung , Hyo Gee Lee
6(3) 105-113, 1990
Title
A Study on the Knowledge of Nutrition and Eating Habits of Junior and Senior High School Female Teachers 중고등학교 여교사의 영양지식과 식습관에 관한 연구
최자혜 , 정낙원 , 이효지 Ja Hye Choi , Rak Won Jung , Hyo Gee Lee
DOI:
Abstract
The purpose of this study was to present the basic data for the education of nutrition to female teachers by surveying the degree of nutritional knowledge, the attitute toward nutrition and eating habits of the female teachers, and analyzing the present dietary food. 1. The average score of their nutritional knowledge was 17.53 (the highest mark was 25) and the percentage of the right answers was 73.6. 2. The nutritional knowledge was related to their ages, and whether or not they majored in domestic science. Younger and domestic science majors scores of nutitional knowledge were shown to be higher. 3. They had dinner more regularly than breakfast or lunch and the score of nutritional knowledge was higher in proportion to the regularity of their breakfasts. As nutritional knowledge was reflected in their daily lives and bread was used as a substitute of their meals, the degree of their nutritional knowledge was higher. 4. For self evaluation of nutritional knowledge, the higher the score of their nutritional knowledge was, the more they thought they knew and those with high scores seemed to get information about nutrition through specialized books and cookbooks.
