안채경 , 염초애 Chae Kyung Ahn , Cho Ae Yum

DOI:

Abstract

This investigation was undertaken for the purpose of studying the quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30℃, room temperature (18∼20℃) and 5∼6℃. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5∼6℃. 3. By color value of soybean rice cake, b value was tend to increase as the addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed that color of sensory evluation had significant relationship with only b value.

Key Words

송정순 , 오명숙 Joung Soon Song , Myung Suk Oh

DOI:

Abstract

The characteristics of Packsulgi were investigated with different cooking methods of conventional and pressure cookers and variation in particle size of rice flour. The water contents of rice flours and packsulgis were greater as the particle became coarser. The water contents of Packsulgis cooked with pressure cooker (P) were greater than those of conventional cooker (C). Degree of gelatinization in P was higher than that of C. There were no significant differences among the samples. of P, whereas coarser flours tended to show higher degree of gelatinization than finer ones in C. The results of textural properties measured by rheometer showed that hardness, cohesiveness and gumminess of P was higher than that of C. The textural parameter of P increased as the particle became finer, whereas that of C increased as the particle became coarser. L value of C was higher than that of P in the same particle size, whereas a and b value of P was higher than that of C. L and a value of both P and C increased as the particle became finer. b value in P increased as the particle became coarser, whereas that in C increased as the particle became finer. According to the sensory evaluation, the appearance of C was more acceptable than that of P, whereas the texture of P was more acceptable than that of C. There were no significant differences in overall quality among P and C and Packsulgis made by 60, 100 mesh rice flour had higher acceptability than others.

Key Words

김영선 , 이귀주 Young Sun Kim , Gui Ju Lee

DOI:

Abstract

In this study, we measured the degree of browning of 3 potato culitivars harvested in Korea and compositions such as total phenols, tyrosine and polyphenol oxidase (PPO) activity. And we compared the extent of browning and composition factors to investigated which was related to the differences among 3 cultivars in browning. The results are as follows. 1. Among 3 culitivars, Sumi browned most after grinding and showed that browning in Sumi was preceded by significantly shorter lag time. Namjak and Sumi were rapid to brown compared to Daejima. 2. Among 3 culitivars, Sumi contained significantly more total phenols than did Namjak and Daejima. On the other hand, tyrosine contents by automatic analyzer of Sumi and Namjak were similar and that of Daejima was the lowest. PPO activities were higher when catechol was used as substrate and Sumi contained more PPO than did the other culitivars. 3. When we compared the browning behavior and composition of 3 culitivars, significant correlation was obtained between browning extent and total phenols, tyrosine and PPO. For the individual cultivar, Sumi which browned much extensively showed higher correlation between browning and PPO. On the other hand, the other cultivars showed higher correlation with total phenols and tyrosine, respectively.

Key Words

김은희 , 김지영 , 박찬경 , 맹영선 Eun Hee Kim , Jee Young Kim , Chan Kyeong Park , Young Sun Maeng

DOI:

Abstract

The total dietary fiber (TDF) contents in cultivated doˇdoˇk, wild doˇdoˇk and ginseng were determined by AOAC method and Mongeau et al`s method. Also, the nonstarch polysaccharide (NSP) contents of them were analyzed by Englyst et al`s gas chromatographic (GC) method. The TDF values by AOAC method and Mongeau et al`s method were 34.50% and 35.92% for wild doˇdoˇk, 46.40% and 47.55% for cultivated doˇdoˇk, and 14.93% and 14.03% for ginseng, respectively. The ratios of soluble dietary fiber (SDF) contents to TDF contents by Mongesu et al`s method were 64.17% for wild doˇdoˇk, 75.77% for cultivated doˇdoˇk, and 53.74% for ginseng, respectively. The major sugar constituents of NSP in wild doˇdoˇk, cultivated doˇdoˇk and ginseng by GC were glucose, galactose and uronic acid. The Enalyst`s TDF contents, i.e., NSP plus lignin contents in wild doˇdoˇk, cultivated doˇdoˇk, and ginseng were 20.65%, 20.03%, and 9.72%, respectively.

Key Words

이신경 , 신말식 Shin Kyung Lee , Mal Shick Shin

DOI:

Abstract

Pasting characteristics and amylose-surfactant complex forming ability of sweet potato starch were investigated after defatting and the addition of surfactants, such as SSL (sodium stearoyl-2-lactylate) Dimodan (mono/di glyceride) and SE (sucrose ester) with different concentrations. All starch granules were smooth and round, there were no damages to starch granules after defatting and surfactant addition. Amylose content of surfactant added stach decreased and the order of decrease was SSL, SE and Dimodan. The complex forming ability of SE added starch increased according to increasing HLB value. As surfactants concentration increased, amylose complex formig ability increased. In case of gelatinization patterns by amylograph, the initial pasting temperature of surfactant added starches was higher than that of untreated or defatted starches, but viscosity at each temperature were all decreased. Soluble carbohydrate and leached amylose of starches increased at increasing temperature, those of surfactant added starches decreased at each temperature in the order of SSL, SE and Dimodan.

Key Words

윤숙자 , 장명숙 Sook Ja Yoon , Myung Sook Jang

DOI:

Abstract

This study was undertaken for the purpose of investigating the properties of Yackwa added by different levels of ginger juice with 3 different kinds of ginger (small, medium, and large) produced in Susan and Bongdong. There were differences in content of moisture and ash. Susan large ginger showed the highest level of moisture. By the sensory evaluation, Yackwa added by 5g (2% of wheat flour, w/w) of Susan (small) and Bongdong ginger juice showed higher preference than those of other levels. However, Yackwa made with Susan large ginger juice showed preferable when 10g (4% of wheat flour, w/w) was added. Textural characteristics by rheometer measurement and color were influenced by adding different levels of ginger juice. Sensory evaluation for the color of Yackwa made with Susan and Bongdong ginger juice showed a high positive correlation with L, a, and b values in instrumental test.

Key Words

정해옥 , 한영실 , 이종욱 Hae Ok Jung , Young Sil Han , Chong Ouk Rhee

DOI:

Abstract

Sensory evaluation and Instron test were carried out to study the effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better than others. 2. After 24 hours elapsed, the quality of soybean jeolpyon showed the order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed that soybean jeolpyon by microwave oven was harder than others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven than by rice cake steamer and steaming pot.

Key Words

최인자 , 김영아 In Ja Choi , Young A Kim

DOI:

Abstract

The physicochemical, rheological and sensory characteristics of Backsulgies added with dietary fibers-cellulose, pectin and wheat bran-were investigated. The maximum acceptable ratio of fibers was l0% for wheat bran or cellulose, 3% for pectin. As the results of physicochemical analysis, cellulose and pectin had larger water-binding capacity than wheat bran. Swelling power was increased with temperature increment. But the type of added dietary fiber did not make significant differences. The degree of gelatinization was measured by maltose content. The retrogradation of backsulgies was significantly delayed by the addition of dietary fibers. The retardation effect of dietary fibers for retrogradation of backsulgies was also proved by textural analysis and time constant determination of Avrami equation. Pectin had especially excellent delaying effect while the storage time extended. There were no significant differences in sensory characteristics between the backsulgi with no dietary fibers and backsulgies added with cellulose 3%, pectin 1% and wheat bran 3%. Therefore, we concluded that cellulose 3%, pectin 1% and wheat bran 3% were the optimum addition ratios, which have the delaying effect of retrogradation, and which could be accepted as same as conventional backsulgies organoreptically.

Key Words

이미숙 , 손경희 Mi Sook Lee , Kyung Hee Sohn

DOI:

Abstract

The physicochemical properties of Korean buckwheat starches were investigated. The results were as follows; 1. Water binding capacity of kangwon hull buckwheat starch was 106.55% and that of Kangwon rice buckwheat was 99.35%. 2. The pattern of change in swelling power of hull buckwheat starch for increasing temperature started to increase at 60℃ and increased rapidly from 80℃, and that of rice buckwheat increased slowly from 60℃ to 90℃. 3. The ranges of gelatinization temp of hull buckwheat and rice buckwheat starches were 70∼75℃ and 75∼85℃, respectively. 4. The blue value of hull buckwheat starch and rice buckwheat starch were 0.25 and 0.62, respectively. 5. The alkali number of hull buckwheat starch and rice buckwheat starch were 1.28 and 3.68 respectively. 6. The amylose content of hull buckwheat and rice buckwheat starch were 32.26% and 38.09%. 7. Periodate oxidation of hull buckwheat starch resulted that amylose had the average molecular weight of 103,004, degree of polymerization of 572 and amylopectin had the degree of branching of 7.64, glucose unit per segment of 13.09, and periodate oxidation of rice buck wheat starch resulted that amylose had the average molecular weight of 125, 654, degree of polymerization of 698 and amylopectin had degree of branching of 6.59, glucose unit persegment of 15.16.

Key Words

박금미 , 이주희 , 염초애 Kum Mi Park , Joo Hee Lee , Cho Ae Yum

DOI:

Abstract

This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150℃ for 8 minutes and then soaking for 10 minutes in the newly developed syrup whose viscosity and sweetness were similar to expensive honey. The mixing ratio of the developed syrup was corn syrup: sugar: dextrose＝32 : 1.5 : 1 (by weight), and the syrup was double-boiled in a water bath for 20 minutes and then cooled to 25 C. As the results of sensory evaluation and instrumental test for Yackwa made by various frying conditions, the lower the frying temperature or the longer the frying time was the higher values of hardness and fracturability, while adhesiveness was the lower in almost all conditions. In the sensory evaluation of Yackwa with the similar outer color, there were significant differences in the inner color, crispiness and levels of rising and cracking.

Key Words

김경희 , 김기숙 Kyung Hee Kim , Ki Sook Kim

DOI:

Abstract

The purpose of this study was to investigate the effects of garlic or lemon juice on quality characteristics of fish muscle. The samples treated with garlic or lemon juice by the amount of 5% or 10% (w/w) of fish muscle were stored at 4±1℃ and -18±2℃ for 10 and 40 days, respectively. The results are summarized as follows; 1. In the taste of samples, the samples treated with 5% garlic juice showed the most favorite tendency all the storage time at 4±1℃ and -18±2℃. 2. There were significant in fishy odor after 5 days of storage at 4±1℃ and 40 days of storage at -18±2℃, The fishy odor of samples treated with garlic juice were weaker than those of samples untreated or treated with lemon juice. 3. The appearance was evaluated the worst in 10% lemon juice treated sample among all the samples. 4. The hardness of the samples treated with lemon juice were lower than those of samples untreated or treated with garlic juice during all the storage time at 4±1℃ and -18±2℃. 5. The score of overall quality was the highest in sample treated with 5% garlic juice during all the storage time at -18±2℃.

Key Words

박미원 , 김명희 , 장명숙 Mee Weon Park , Myoung Hee Kim , Myung Sook Jang

DOI:

Abstract

This investigation was undertaken for the purpose of studying the sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The evaluation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of the sensory evaluation for Julpyun made by various soaking time and storage periods, there were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By the color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between the samples.

Key Words

안태현 , 이숙영 Tae Hyun Ahn , Sook Young Lee

DOI:

Abstract

This study was carried out to investigate work analysis by use of work sampling and productivity of school feeding at three elementary schools in Seoul. The results were as follows: 1. In the mean work percent of dietitians The direct work functions showed the highest, as the mean work percent was 40.4% for the direct work functions, 29.9% for the indirect work functions and 29.8% for the delays. Among the direct work functions, routine clerical was 30.9%, and receiving was 9.5%. 2. In the mean work percent of bakers The direct work functions (73.5%) marked the highest. Among those, cooking was 41.8%, transportation was 15.9%, and cleaning was 8.5%. 3. In the mean work percent of workers The direct work functions (78.0%) were the highest. Among those, the decreasing order was cooking (32.3%), cleaning (27.8%), and transportation (13.8%). 4. Work percent per labor hour The work percent per labor hour of dietitians was higher in the morning than in the afternoon, while they continued to work even during the lunch time. Bakers usually worked in the morning, but rarely worked in the afternoon. Workers had lunch and break time after their food service. In the school aided by parents volunteers, the total work time of workers was reduced by an hour and their work percent in the afternoon was high. 5. The number of meals served per labor hour was 32.6 meals, and the labor time spent per served meal was 1.8 minutes.

Key Words

최영선 , 김영아 Young Seon Choi , Young A Kim

DOI:

Abstract

The physicochemical, rheological and sensory characteristics of `BACKSULGIES`, which was added with potato peel, guar gum or polydextrose, were investigated. The maximum acceptable addition ratio of dietary fiber to `BACKSULGI` was 10%. And optimal addition ratio was 3% for all samples. The water binding capacity was affected by dietary fiber sources and incubation conditions (temperature and time). The Guar gum had the highest value of water binding capacity. The solubility was highly related with water binding capacity and the swelling power was increased with temperature increment. The degree of gelatinization was not significantly different with dietary fiber sources. But the values of gelatinization of `BACKSULGIES` added with dietary fibers were significantly higher than those of `BACKSULGI` with no dietary fiber. Generally hardness and brittleness incresed along with storage time. But the hardness of `BACKSULGIES` added with dietary fibers was significantly lower than those of `BACKSULGI` with no dietary fiber. The retardation effect of dietary fibers for retrogradation of `BACKSULGIES` was also proved by time constant determination of Avrami equation. Sernsory evaluation revealed that the addition of dietary fibers did not reduce the organoreptic quality. Therefore potato peel 3%, guar gum 3%, polydextrose 3% were optimum addition ratio which could be accepted as conventional `BACKSULGI`. As the results of this study, it was proved that the additions of dietary fibers to `BACKSULGI` had the retardation effect of retrogradation.

Key Words

한국조리과학회 편집위원회

DOI:

Abstract

Key Words