Studies on the Textural Properties of Chinese Mungbean Starch 중국산 녹두전분의 물성에 관한 연구
이종순 Chong Soon Lee
8(1) 1-7, 1992
Title
Studies on the Textural Properties of Chinese Mungbean Starch 중국산 녹두전분의 물성에 관한 연구
이종순 Chong Soon Lee
DOI:
Abstract
Recently, plenty of imported Chinese Mungbean is sold, for Korean Mungbean is expensive. But they say, Chinese Mungean has less delicacy and cooking quality. Above all, in comparison with Korean and Chinese Mungbeans properties they are different-Chinese Mungbean grain is twice in dimension, Chinese Mungbean is white and Korean one is yellow in peeled grain color. They are similar in size shape with the microscope. With Amylograph of Brabender the viscosity of Korean Mungbean is gradually and continually increased until heating from 25℃ to 92.5℃ and cooling to 25℃ again, but the one of Chines Mungbean is increased suddenly in 74℃ and shows the abrupt break-down phenomenon. This same phenomenon is shown in swelling with melting-pointer. In 25℃, the cooling temporature, Chinese Mungbean is measured to 1400 B.U and Korean one 1600 B.U. With color-meter of Richard S. Hunter, 12% gel of Korean Mungbean starch is clear but Chinese one white. The texture of 12% gel of Chinese Mungbean starch with Rheo-meter becomes hardened much more than Korean one. As a result of sensery-test, color, cohesiveness, and flavors of Korean gel is preferred overwhelmingly.
Key Words
The Morphological Properties of Acorn Starch Granules and Starch Gels 도토리 전분 및 전분겔의 형태학적 특성 연구
김영아 Young A Kim
8(1) 9-14, 1992
Title
The Morphological Properties of Acorn Starch Granules and Starch Gels 도토리 전분 및 전분겔의 형태학적 특성 연구
김영아 Young A Kim
DOI:
Abstract
The morphological properties of acorn starch granules and starch gels were examined with scanning electron microscope and X-ray diffractometer. The shape of acorn starch granule was rounded triangular and some elliptical. The size distribution of starch granule was also analyzed. The mean value of minor axis, major axis and the ratio of those were 4.785㎛, 7.30 ㎛ and 0.68, respectively. The surface micro-structure of acorn starch gels were investigated by SEM. Acorn crude and refined starch gel were very different in surface micro-structure. X-ray diffraction pattern of acorn starch was C-type, and the pattern of acorn starch gels were extremely different because of disintegration of starch granules by gelatinization. The diffraction intensity of acorn refined starch gel was slightly higher than crude starch gel.
Key Words
Changes in Color of Spinach Leaves by Blanching 데치기에 따른 시금치 잎의 변색
이애랑 Ae Rang Lee
8(1) 15-20, 1992
Title
Changes in Color of Spinach Leaves by Blanching 데치기에 따른 시금치 잎의 변색
이애랑 Ae Rang Lee
DOI:
Abstract
The changes in color of spinach leaves upon blanching in boiling water and by microwave oven were investigated. The noticible changes in color of leaves were observed above 70℃. The values of L (lightness), a (redness) and b (yellowness) were decreased upon blanching. The value of the under surface of leaves was decreased by 2∼3 times compared to that of the upper surface. The noticible color changes occured from 15 sec and the absorbance at 432 ㎚ of water increased rapidly from 2 min of blanching in boiling water. Salt (0.5 and 0.9%) decreased the absorbance at 432 ㎚ of water. The changes of L and b of the under surface of leaves upon heating with a microwave oven were less compared with those in boiling water. Based on the color differences of leaves upon blanching in boiling water, the optimum ratio of spinach to water was 1:4 or 1:5.
Key Words
Effect of Oil addition on texture of Mungbean Starch Gel 지방첨가가 녹두전분 gel 의 texture 에 미치는 영향 - 제2보 : 관능검사에 의한 평가 및 관능검사와 기계적 검사의 상관관계 -
주나미 , 전희정 Na Mi Joo , Hui Jung Chun
8(1) 21-25, 1992
Title
Effect of Oil addition on texture of Mungbean Starch Gel 지방첨가가 녹두전분 gel 의 texture 에 미치는 영향 - 제2보 : 관능검사에 의한 평가 및 관능검사와 기계적 검사의 상관관계 -
주나미 , 전희정 Na Mi Joo , Hui Jung Chun
DOI:
Abstract
This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, `shine` tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, `shine` characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.
Key Words
Effect of Onion on Kimchi Fermentation (1) 양파가 김치 발효에 미치는 영향 (1)
이진희 , 이혜수 Jin Heui Yi , Hei Soo Rhee
8(1) 27-30, 1992
Title
Effect of Onion on Kimchi Fermentation (1) 양파가 김치 발효에 미치는 영향 (1)
이진희 , 이혜수 Jin Heui Yi , Hei Soo Rhee
DOI:
Abstract
The changes on the pH and acidity of kimchi with the addition of different amounts of onion were inverstigated during fermentation at 14℃ and 21℃ for 20 days. As the fermentation period increases, the pH of kimchi contained onion was higher than that of control kimchi, and tokal, volatile and non-volatile acidity of kimchi contatined onion were lower than those of control kimchi, at 14℃ and 21℃
Key Words
A Study on Work Analysis and Productivity of Food Service in Hospitals using Work Sampling Work Sampling 을 이용한 병원급식의 작업분석과 생산성에 관한 연구
안태현 , 이숙영 Tae Hyun Ahn , Sook Young Lee
8(1) 31-41, 1992
Title
A Study on Work Analysis and Productivity of Food Service in Hospitals using Work Sampling Work Sampling 을 이용한 병원급식의 작업분석과 생산성에 관한 연구
안태현 , 이숙영 Tae Hyun Ahn , Sook Young Lee
DOI:
Abstract
This study has made use of the work sampling for work analysis and productivity of food service institutions centering on 3 general hospitals of 400∼600 beds and centralized service system in Seoul. The results were as flollows; 1. In the mean work percent of dietitians: The indirect work functions marked the highest, as it was 22.0% for the direct work functions, 57.4% for the indirect work functions and 20.6% for the delays. Among the indirect work functions, the decreasing order was original clerical (38.1%, instruction or teaching (8.5%), conference or interview (8.5%), and appraisal (2.3%). 2. In the mean work percent of clerical personnels: The direct work functions (67.2%) marked the highest. Among those, routine clerical was 64.3%, and receiving was 2.8%. 3. In the mean work percent of workers: The direct work functions (77.4%) marked the highest. Among those, the decreasing order was service (24.7%), cooking (22.5%), cleaning (18.2%), and transportation (10.3%). 4. Work percent per labor hour: Dietitians usually continued to work even during the lunch time. In case of clerical personnel working in turn, work percent was high even during the lunch time, however in the other case, it was very low. It was shown that the workers had lunch and break time after every their service. 5. The number of meals served per labor hour were 6.3 meals; and labor time spent per served meal 9.8 minutes.
Key Words
The Study on the Preparation Method and Acceptability of the Steamed Soybean Rice Cake 콩떡의 제조 및 기호도에 관한 연구
안채경 , 김동희 , 송태희 , 염초애 Chae Kyung Ahn , Dong Hee Kim , Tae Hee Song , Cho Ae Yum
8(1) 43-47, 1992
Title
The Study on the Preparation Method and Acceptability of the Steamed Soybean Rice Cake 콩떡의 제조 및 기호도에 관한 연구
안채경 , 김동희 , 송태희 , 염초애 Chae Kyung Ahn , Dong Hee Kim , Tae Hee Song , Cho Ae Yum
DOI:
Abstract
This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.
Key Words
A study on the Dietary Pattern in surone 수원지역 식생활 형태에 관한 연구
송병진 , 홍성야 Byung Jin Song , Sung Ya Hong
8(1) 49-56, 1992
Title
A study on the Dietary Pattern in surone 수원지역 식생활 형태에 관한 연구
송병진 , 홍성야 Byung Jin Song , Sung Ya Hong
DOI:
Abstract
This study aims to get basic datea on the usual dietary forms of many korean families bringing up either elementary, or junior high or senior high students. Our interest is focused on which factor is decisive in shaping their diet, which way of cooking is preferred and how the korean traditional way of diet is preserved. 407 of housewives of suweon city answered the questions, and the result shows that more than half of them (54.1% decide the contents of their diet according to their husbands` taste 77.4 of them regard dinner as the most important meal. The number of side dishes are usually 3 or 4 (57.2%). In preparing their diet, 41% take account of `taste` first, but for many of college graduate housewives `nutrition` is the primary concern. As for main dish, cooked rice (55.3%), and soybean soup (66.1%) are preferred. Both meat and fish are commonly grilled. 83.1% of them enioy dining out once or twice a month, and when they they dine out, korean-style restaurant is preferred (43.7%). The most frequently used processed food is ham (19.2%), and secondly, ramyon (17.8%).
Key Words
Study on Rheological and Phermal Properties of Dioiscorea batatas DECAISNE Starch 마 ( Dioscorea batatas DECAISNE ) 전분의 Rheology 및 열적 특성에 관한 연구
최일숙 , 이임선 , 구성자 Il Sook Choi , Lim Sun Lee , Sung Ja Koo
8(1) 57-63, 1992
Title
Study on Rheological and Phermal Properties of Dioiscorea batatas DECAISNE Starch 마 ( Dioscorea batatas DECAISNE ) 전분의 Rheology 및 열적 특성에 관한 연구
최일숙 , 이임선 , 구성자 Il Sook Choi , Lim Sun Lee , Sung Ja Koo
DOI:
Abstract
The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity, [η], of 0.29d1/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18㎗/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05M NaCl concentration then increased to 0.07M NaCl concentration and remained constant to reach 0.2M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45g/㎗ in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.32℃ and the enthalpy (ΔH) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2M NaCl. The enthalpy significantly decreased to salt concentration 0.07M NaCl and the lowest onset temperature of this concentration was 52.90℃.
