Satisfaction of Meal and Service Quality in University Foodservice Institutions 대학급식소의 이용실태 및 급식,서비스 품질 만족도
한명주 Myung Joo Han , 윤지윤 Ji Yoon Yoon , 김나영 Na Young Kim , 유영희 Young Hee Yoo
20(6) 545-552, 2004
Title
Satisfaction of Meal and Service Quality in University Foodservice Institutions 대학급식소의 이용실태 및 급식,서비스 품질 만족도
한명주 Myung Joo Han , 윤지윤 Ji Yoon Yoon , 김나영 Na Young Kim , 유영희 Young Hee Yoo
DOI:
Abstract
The objective of this study was to determine of the meal and service quality satisfaction of University foodservice institutions. 462 University students in the Seoul area were surveyed between October 14 and 21, 2002. The result of this study showed that 63.9% of University students were eating 1-4 times per week at University foodservice institutions. The main reasons for eating at University foodservice institutions were inexpensive price (60.8%) and economy of time (31.8%). The reasons for not eating at University foodservice institutions were tasteless food (50.3%) and dissatisfaction with the menu (22.7%). Most University students (75.5%) considered taste of food in selecting from the menu. An importance-performance analysis of the meals served at University foodservice institutions showed that variety of the menu and taste of the food were of poor performance, but of high importance. The service quality of University foodservice institutions using a modified Servqual model were tangibles(-0.83), empathy(-1.05), reliability(-1.09) and assurance(-1.13) in decreasing order.
Key Words
service quality, University foodservice institutions, importance-performance analysis
Effect of Charcoal Packaging Materials on the Physicochemical Properties of White, Brown and Black Rice During Storage 숯 포장재가 백미, 현미, 흑미 저장 중 물리화학적 변화에 미치는 영향
정남용 Nam Yong Chung , 최성숙 Sung Sook Choi , 최순남 Soon Nam Choi
20(6) 553-560, 2004
Title
Effect of Charcoal Packaging Materials on the Physicochemical Properties of White, Brown and Black Rice During Storage 숯 포장재가 백미, 현미, 흑미 저장 중 물리화학적 변화에 미치는 영향
정남용 Nam Yong Chung , 최성숙 Sung Sook Choi , 최순남 Soon Nam Choi
DOI:
Abstract
This study was carried out to investigate the effect of packaging materials (general, charcoal) on the physicochemical properties of white, brown and black rices stored at 30℃. The weight losses of the rices were 2.2~3.0% during storage. The germination rates of the white rice packed with general (GW) and charcoal (CW) were both 0.0%, whereas those for the brown and black rices (GB and CB, and GBL and CBL) were 10.3 and 10.9%, and 11.8 and 12.1%, respectively, after 10 weeks of storage. With regard to the weight losses, there were no differences in the germination rates between the packaging materials. The hardness of the rice increased with increasing storage, but the change was smallest for the CBL (charcoal packed, black rice) and largest for the GW (general packed, white rice). The fat acidity of the rices was significantly increased with increasing storage time and those of the rices packed in charcoal materials were significantly lower than those packed in general packaging materials.
Key Words
charcoal, packaging materials, white rice, brown rice, black rice
Effect of Paecilomyces japonica on the Microbiological Quality and Shelf-life of Jeungpyun 눈꽃동충하초(Paecilomyces japonica)를 첨가한 증편의 미생물학적 품질특성 및 저장성
박찬성 Chan Sung Park , 최미애 Mi Ae Choi , 박금순 Geum Soon Park
20(6) 561-567, 2004
Title
Effect of Paecilomyces japonica on the Microbiological Quality and Shelf-life of Jeungpyun 눈꽃동충하초(Paecilomyces japonica)를 첨가한 증편의 미생물학적 품질특성 및 저장성
박찬성 Chan Sung Park , 최미애 Mi Ae Choi , 박금순 Geum Soon Park
DOI:
Abstract
The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological quality of Jeungpyun(fermented rice cake). Jeungpyun prepared with 0?7% of PJM stored at 5℃ and 20℃ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were 6.0~9.8×10^6, 5.3~9.0×10^(6), 5.4~8.5×10^(6) CFU/g, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased 0.3~0.4 log cycle and pH was decreased whereas acidity incresed as the progress of fermentation. Total viable cells in Jeungpyun before storage were 5.0×10¹ CFU/g. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at 5℃ and 4.8, 4.6, 4.5 log cycle at 20℃, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at 5℃ and 20℃. Addition of PJM, inhibited the growth of microorganisms, the changes of pH and titrable acidity of Jeungpyun during storage at both of 5℃ and 20℃. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at 5℃ and 20℃.
Quality Characteristics of cream soups added with rice flour and potato as a thickening agent 쌀가루와 감자를 농후제로 사용한 크림스프의 품질 특성
고승정 Seung Jeong Koh , 박홍현 Hong Hyun Park , 이경희 Kyung Hee Lee
20(6) 568-574, 2004
Title
Quality Characteristics of cream soups added with rice flour and potato as a thickening agent 쌀가루와 감자를 농후제로 사용한 크림스프의 품질 특성
고승정 Seung Jeong Koh , 박홍현 Hong Hyun Park , 이경희 Kyung Hee Lee
DOI:
Abstract
In order to seek the possibility of using rice flour and potato as thickening agent instead of roux, sensory evaluations of cream soups manufactured from 3 different thickening agents were conducted. The viscosity, moisture and lipid contents, and the color affecting the quality of the soup were investigated. The results were as follows: 1. As thickening agents for 200g of the cream soups, rice flour and potatoes at 20.5 and 90g, respectively, were needed in order to make soup with a similar concentration to that manufactured using 20g of roux. 2. In the sensory tests, the soup made with rice flour had the most preferred overall acceptability, with a significantly preferable taste. The soup made with rice flour had the strongest whiteness and savory taste, but that made with roux had the strongest viscosity and smooth feeling in the mouth feel. There was no difference between the samples with regard to nutty flavor. The whiteness, palatability, viscosity and smooth feel sensory properties were positively correlated with the overall acceptability. Among these properties, the palatability showed the highest correlation (r=0.538) with overall preference. 3. The cream soup made using potatoes as the thickening agent had a 76.20% water content, whereas those made with rice flour and roux had 73.00 and 64.00% respectively. The fat content of the cream soup made with roux was 10.24%, which was twice as high as those of the rice flour and potato soups. 4. Among the 3 kinds of cream soup, the one made with rice flour had the whitest color
Key Words
thickening agents, rice flour and potato, sensory evaluation, viscosity and color, cream soup
Quality Characteristics of sulgidduk added with concentrations of Hericium erinaceus powder 노루궁뎅이 버섯 분말을 첨가한 설기떡의 품질특성
윤숙자 Sook Ja Yoon , 이미영 Mi Young Lee
20(6) 575-580, 2004
Title
Quality Characteristics of sulgidduk added with concentrations of Hericium erinaceus powder 노루궁뎅이 버섯 분말을 첨가한 설기떡의 품질특성
윤숙자 Sook Ja Yoon , 이미영 Mi Young Lee
DOI:
Abstract
This study was carried out to investigate the characteristics of Hericium erinaceus sulgidduk. The moisture content of Hericium erinaceus powder sulgidduk showed no significant difference between the added Hericium erinaceus powder and control groups. The L value decreased as the Hericium erinaceus powder concentration increased. The `a` and `b` color values were increased significantly when the amount of Hericium erinaceus powder was increased. The hardness, cohesiveness, chewiness and gumminess decreased with increasing Hericium erinaceus powder addition. From the sensory evaluation, Hericium erinaceus sulgidduk with the additions of 3 and 6% Hericium erinaceus powder were the most preferred with regard tochewiness, softness and overall acceptability. These results indicated that Hericium erinaceus sulgidduk with the addition of 3 and 6% Hericium erinaceus powder have the best quality.
Key Words
Hericium erinaceus, water content, sulgidduk, powder, sensory evaluation
Moderating Effect of Value on Relationship between Foodservice Quality and Satisfaction at Family Restaurant in the Eastern Part of Chonnam 전남 동부권 패밀리레스토랑 음식서비스질과 만족의 관계에 미치는 가치의 조절효과
강종헌 Jong Heon Kang , 이준호 Jun Ho Lee
20(6) 581-588, 2004
Title
Moderating Effect of Value on Relationship between Foodservice Quality and Satisfaction at Family Restaurant in the Eastern Part of Chonnam 전남 동부권 패밀리레스토랑 음식서비스질과 만족의 관계에 미치는 가치의 조절효과
강종헌 Jong Heon Kang , 이준호 Jun Ho Lee
DOI:
Abstract
The purpose of this study was to test the moderating effect of value on relationship between foodservice quality and satisfaction in family restaurant. Accordingly, this study surveyed by questionnaire concerning 18 items of foodservice quality, 1 item of overall satisfaction, 1 item of value as well as respondents` characteristics. The result of this study were as follows. KMO and Bartlett`s test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 4 factors were supported, and cronbach`s alpha showed that the internal consistency of 4 factors was supported. It was found that satisfaction was influenced by the interaction between 4 factors of service quality and value rather than by either service quality or value directly. Finally, The results indicated that high level of service quality might not lead customer satisfaction because of moderating effect of value.
Effects of Electrolyzed Water and Chlorinated Water on Sensory and Microbiological Characteristics of Lettuce 양상추의 관능적 및 미생물학적 특성에 전해수 및 염소수가 미치는 영향
이승현 Seung Hyun Lee , 장명숙 Myung Sook Jang
20(6) 589-597, 2004
Title
Effects of Electrolyzed Water and Chlorinated Water on Sensory and Microbiological Characteristics of Lettuce 양상추의 관능적 및 미생물학적 특성에 전해수 및 염소수가 미치는 영향
이승현 Seung Hyun Lee , 장명숙 Myung Sook Jang
DOI:
Abstract
This study was conducted to investigate the effects of various kinds of electrolyzed and chlorinated waters on the sensory and microbiological qualities of fresh-cut lettuce and to determine the most suitable electrolyzed water for the vegetable dishes, without heat treatment, at institutional foodservices. The sensory evaluation resulted in higher scores on the 1st-day of storage for the EW- 1 (diaphragm type I) and EW-3 (non-diaphragm type) compared to that for EW-2 (diaphragm type 2), with regard to their appearance, discoloration, texture, taste and overall acceptability characteristics. However, over time, EW-3 ranked highest, with a score of 8.00 (very like), on the 4th-day of storage, which maintained the highest level up to the 7th-day of storage, at which time the score was 7.00 (fairly like). The CW (chlorinated Water) had a significantly lower score, due to the smell of chlorine, although there was no concern with relation to chlorine residue from the electrolyzed waters. Microbial examinations of the total plate count revealed that immersing lettuce into EW-3 brought about 1/3,000 to 1/30,000 reductions in the microbial counts of the TW treatment or untreated samples for up to seven days of storage. The CW treatment gave a 1/10 reduction in the microbial counts compared with the TW (tap water) treatment. The coliform bacterial counts also showed similar trends to those of the total plate count values. With regards to the psychotropic bacterial count, EW-3 was able to result in as much as a 1/30,000 reduction in the initial counts. As vegetable dishes, such as salad, can not be heat-sterilized, the utilization of EW-3 for the preparation of vegetable dishes without heat treatment will be an excellent choice to improve the critical control point in production state as a new effective means for sanitizing management.
Physicochemical properties of Naengmyon Broth added with Dongchimi of different fermentation 발효정도가 다른 동치미 국물을 첨가한 냉면 육수의 이화학적 특성
김형렬 Hyung Ryurl Kim , 김용식 Young Sik Kim , 장명숙 Myung Sook Jang
20(6) 598-606, 2004
Title
Physicochemical properties of Naengmyon Broth added with Dongchimi of different fermentation 발효정도가 다른 동치미 국물을 첨가한 냉면 육수의 이화학적 특성
김형렬 Hyung Ryurl Kim , 김용식 Young Sik Kim , 장명숙 Myung Sook Jang
DOI:
Abstract
The application of Dongchimi liquid to Naengmyon broth to improve its eating quality was scientifically explored by reviewing the quality of the product properties. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio sought on the basis of the product physicochemical properties. The liquid portions, periodically extracted from Dongchimi at intervals of two or five days, during fermentation at 10℃, were added to Naengmyon broth. The treatments were prepared at three levels namely, basic broth only (`A`) and with ratios of Dongchimi liquid to basic broth of 3:7 (v/v, `B`) and 5:5 (v/v, `C`). As a typical phenomenon of kimchi fermentation, a gradual decrease in the pH with increasing total acidity was observed as the fermentation of the Dongchimi progressed. At 10V, the optimum ripening was obtained from day 8, and continued until day 15, when the pH was maintained at about 3.8 to 4.0. The total vitamin C and reducing sugar contents increased until the 13th-day of fermentation, but then decreased thereafter. The turbidity and solid content of the Dongchimi liquid increased with progression of the fermentation. With respect to the color values, the lighmess (L) decreased, with increases in the redness (a), yellowness (b) and total color difference (ΔE) during fermentation. Most of these observed phenomena for the Naengmyon broth substituted with 30% (Treatment `A`) and 50% (Treatment `B`) Dongchimi liquid, with different storage periods, confirmed the previous fermentation patterns of Dongchimi. A decrease in the pH with increasing total acidity, as well as gradual increases in the total vitamin C and reducing sugars (glucose and fructose) up to the 13th-day of fermentation were accompanied by subsequent declining patterns. The turbidity and solid content of the mixed broth also increased with increasing Dongchimi liquid fermentation period. With respect to the color of the tnixed broth, the lightness was decreased, while the redness, yellowness and total color difference increased with increasing Dongchimi liquid fermentation period. It was also proven that the addition of slightly over-ripened Dongchimi liquid to the Naengmyon broth was more preferable.
Quality Characteristics of Functional Cookies with Added Potato Peel 감자껍질을 첨가한 기능성 쿠키의 품질 특성
한재숙 Jae Sook Han , 김정애 Joung Ae Kim , 한경필 Gyeong Phil Han , 김동석 Dong Seok Kim , 소기신행 Nobuyuki Kozukue , 이갑랑 Kap Rang Lee
20(6) 607-613, 2004
Title
Quality Characteristics of Functional Cookies with Added Potato Peel 감자껍질을 첨가한 기능성 쿠키의 품질 특성
한재숙 Jae Sook Han , 김정애 Joung Ae Kim , 한경필 Gyeong Phil Han , 김동석 Dong Seok Kim , 소기신행 Nobuyuki Kozukue , 이갑랑 Kap Rang Lee
DOI:
Abstract
The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.
Nutritional Components of Yanggeng Prepared by Different Ratio Pumpkin 늙은 호박의 첨가비율을 달리하여 제조한 양갱의 영양성분
정복미 Bok Mi Jung
20(6) 614-618, 2004
Title
Nutritional Components of Yanggeng Prepared by Different Ratio Pumpkin 늙은 호박의 첨가비율을 달리하여 제조한 양갱의 영양성분
정복미 Bok Mi Jung
DOI:
Abstract
This study was performed to investigate the nutritional components of yanggeng prepared with different amounts of pumpkin. Three yanggeng products were made, consisting of 87 (sample A), 90 (sample B) and 93% (sample C) pumpkin paste, with the addition of agar, sugar, corn syrup and salt. The amino acids, vitamin E, sugars and mineral contents of the yanggeng were also examined. With regard to the amino acids content of the pumpkin yanggeng those of glutamic and aspartic acid were the highest in all three products. The vitamin E concentration was significantly higher in sample C than those in samples A and B. The glucose and galactose contents were higher in sample C than in samples A and B, whereas the fructose and lactose contents were higher in sample A than in samples A and B. The calcium, magnesium, potassium and sodium contents were higher in sample C than in the other two samples, whereas the zinc and manganese contents were higher in sample A than the other two samples. The potassium content of the pumpkin yanggeng was the highest of the tested minerals.
Key Words
pumpkin, yanggeng, amino acids, minerals, free sugars, vitamin E
The Gap Analysis of Recognition and Preference for Korean Traditional Foods and Restaurants between Foreign Visitors and Foreign Residents 외래관광객과 주한외국인의 한국음식 및 전통외식업체에 대한 인식 차이 비교 분석
김선아 Sun A Kim , 이민아 Min A Lee , 김은미 Eun Mi Kim , 이승주 Seung Joo Lee
20(6) 619-629, 2004
Title
The Gap Analysis of Recognition and Preference for Korean Traditional Foods and Restaurants between Foreign Visitors and Foreign Residents 외래관광객과 주한외국인의 한국음식 및 전통외식업체에 대한 인식 차이 비교 분석
김선아 Sun A Kim , 이민아 Min A Lee , 김은미 Eun Mi Kim , 이승주 Seung Joo Lee
DOI:
Abstract
This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulgogi>Galbi>Samgyetang; however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi> Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as `hot and pungent` and `spicy` by foreign visitors, but `hot and pungent`, `non-greasy` and `salty` by foreign residents. In choosing a restaurant, `quality of food` was most important among foreigners, but `proper price` was considered more significant than `sanitation and cleanness` by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with "foods" and "sanitation" were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to "eating environment" and "employees" more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except "additional free side dishes" and "communications".
Key Words
Importance-performance analysis, Korean foods, Korean restaurants, Foreign visitors, Foreign residents
Quality characteristics of rice cake (Karedduk) with different soaking and steaming time 쌀의 수침시간 및 증자시간에 따른 가래떡이 품질 특성
유진현 Jin Hyun Yu , 한규홍 Gyu Hong Han
20(6) 630-636, 2004
Title
Quality characteristics of rice cake (Karedduk) with different soaking and steaming time 쌀의 수침시간 및 증자시간에 따른 가래떡이 품질 특성
유진현 Jin Hyun Yu , 한규홍 Gyu Hong Han
DOI:
Abstract
The effects of soaking and steaming time on the quality characteristics of Korean rice cake (karedduk) were investigated. As the soaking time increased, the water-binding capacity and rice floor solid content also increased. After 8 to 10 hr soaking, 75.2 to 76.8% of particles were smaller than 40 gm, and 23.2 to 24.8% within the range of 40 to 100 ㎛. Therefore, an extended soaking time reduced the particle size. Texture is an important characteristic used to differentiate karedduk varieties, and is considered by the consumer as a determinant of the overall quality and preference. The hardness, cohesiveness, gumminess and chewiness of the karedduk structure decreased with increasing steaming time, but the springiness was highest after a 40 min steaming time. The overall texture properties were also more acceptable with 8 and 10 hrs soaking times. The L value of the karedduk decreased with increasing steaming time, but the b value increased. Also, the results of the sensory evaluation showed that an 8 hr soaking time and 40 min steaming time produced more acceptable karedduk in terms of whiteness, texture, springiness, chewiness and overall acceptability.
Key Words
rice cake, karedduk, soaking, steaming time
Quality of characteristics of Paeksulgis Added powder of Opuntia Ficus indica var. Saboten 백년초가루 첨가 백설기의 품질 특성
정현숙 Hyun Sook Joung
20(6) 637-642, 2004
Title
Quality of characteristics of Paeksulgis Added powder of Opuntia Ficus indica var. Saboten 백년초가루 첨가 백설기의 품질 특성
정현숙 Hyun Sook Joung
DOI:
Abstract
Paeksulgis (Korean rice cake), containing 0~0.5% Opuntia Ficus indica var. Saboten powder, was prepared to enable the quality of the mechanical and sensory characteristics to be tested. The pHs of the Paeksulgis without and with 0.05 to 0.5% Opuntia Ficus indica var. Saboten powder were 5.99 and about 5.7 respectively. With regard to the Hunter`s color values of the control Paeksulgis, the lightness (L), redness (a) and yellowness (b) were 94.78, -0.01 and 5.58, respectively. The lightness (L) decreased with increasing Opuntia Ficus indica var. Saboten powder concentration, whereas the redness (a) and yellowness (b) were both increased. with regard to the mechanical characteristics of Paeksulgis, the strength, hardness, adhesiveness and gumminess were highest in the control group. In the sensory evaluation of Paeksulgis, the control group had the highest score for texture (p<0.05), but the addition of Opuntia Ficus indica var. Saboten powder gave higher scores for color, flavor, moisture, consistency, after taste and overall preference than the control (p<0.05).
Key Words
Paeksulgis, Opuntia Ficus indica var. Saboten powder, sensory quality, after taste
Studies on the Mutagenicity, Lipids Peroxidation and Meat Structure of Cooked Pork in Relation to Storage and Reheating using a Microwave Oven 가열조리한 돼지고기의 저장,Microwave 재가열에 의한 변이원성과 지질과산화 및 육조직에 관한 연구
정경숙 Kyung Sook Chung , 구성자 Sung Ja Koo
20(6) 643-649, 2004
Title
Studies on the Mutagenicity, Lipids Peroxidation and Meat Structure of Cooked Pork in Relation to Storage and Reheating using a Microwave Oven 가열조리한 돼지고기의 저장,Microwave 재가열에 의한 변이원성과 지질과산화 및 육조직에 관한 연구
정경숙 Kyung Sook Chung , 구성자 Sung Ja Koo
DOI:
Abstract
Pork was cooked using three kinds of instrument [electric grill (EG) for 5min., microwave oven (MW) for 6min. and reheated using a MW] and then extracted with 80% methanol. The Ames test was performed on the methanol extracts, employing the S. typhimurium tester strain, TA100. The methanol extract of cooked pork showed high mutagenicity ion the 5.0 mg/plate without the S9 mix, but a higher mutagenicity was induced with the S9 mix With increasing refrigeration (4℃) and freezing (-18℃) periods the extracts showed higher mutagenicities and TBA values, and the same results where shown with reheating. Correlations of the mutagenicity (-S9 mix) and rancidity of the pork cooked by EG, according to storage at and -18 ℃ and reheated by MW (1 min), were r=0.85, 0.86, 0.98 and 0.83, respectively. When the MW was used for reheating, the refrigeration storage (r=0.98) showed a higher correlation coefficient than for that stored frozen (r=0.83). From the structure of cooked pork, as observed by SEM, many vapor pathways were viewed in the pork reheated using themicrowave oven.
Key Words
pork, cookery, storage, mutagenicity, rancidity, SEM
Sensory and Texture Properties of Gamdanja 감단자(감團子)의 관능적 및 텍스쳐 특성
이효지 Hyo Gee Lee , 백현남 Hyun Nam Baek , 김정원 Jung Won Kim
20(6) 650-657, 2004
Title
Sensory and Texture Properties of Gamdanja 감단자(감團子)의 관능적 및 텍스쳐 특성
이효지 Hyo Gee Lee , 백현남 Hyun Nam Baek , 김정원 Jung Won Kim
DOI:
Abstract
The objective of this study was to seek the best recipe for making Gamdanja. Gamdanja is a kind of rice cake made from persimmon extract and waxy flour, with a little salt mixed into the waxy flour. The method involved boiling the persimmon extract and beating in the waxy rice powder until all the waxy flour had been added.The procedure was as follows: Gamdanja containing different ratios of ingredients, such as persimmon extract (23, 23.5 and 24 hrs) and waxy rice flour (160 and 180g). The most desirable recipe was determined after sensory examination and mechanical tests using texture, moisture content and colorimeter measurements. The results of the sensory evaluation showed that Gamdanja made using persimmon extracted for 23.5 hrs, with the additional of 160g of waxy flour gave the higher scores for QDA profile, chewiness, delicacy and after swallowing preference than the other ratios. The results of the acceptance test also showed that the Gamdanja made using the persimmon extracted for 23.5 hrs with 160g of waxy rice flour was the best mix in every respect, such as for color and overall acceptability. In the textural analysis of Gamdanja, the hardness, adhesiveness, gununiness and chewiness were increased by the additiong of furtherwaxy flour. The moisture content of Gamdanja with persimmon extracted for 23 Ins was higher than those extracted for 23.5 and 24 hrs. The L-, a- and b-values of Gamdanja were increased with decreasing waxy flour. The sensory and mechanical examinations showed the overall quality of Gamdanja had positive correlations with delicacy and color, but negative correlations with hardness, adhesiveness, gumminess, and chewiness. As a result of these tests, the most desirable recipe for the Gamdanja was persimmon extracted for 23.5 hrs with the additional of 160g of waxy rice flour, containing I% salt and a moisture content of 45.87%.
The quality characteristics of frozen soy yogurt prepared with soy protein isolate, industrial proteases and commercial mixed cultures 산업용 단백분해효소로 처리한 분리대두단백과 혼합균주의 종류가 frozen soy yogurt의 품질특성에 미치는 영향
이숙영 Sook Young Lee , 박미정 Mi Jung Park
20(6) 658-666, 2004
Title
The quality characteristics of frozen soy yogurt prepared with soy protein isolate, industrial proteases and commercial mixed cultures 산업용 단백분해효소로 처리한 분리대두단백과 혼합균주의 종류가 frozen soy yogurt의 품질특성에 미치는 영향
이숙영 Sook Young Lee , 박미정 Mi Jung Park
DOI:
Abstract
In order to develop and commercialize high quality frozen soy yogurt, the effects of industrial proteases and commercial mixed cultures were examined on the functional properties and the sensory attributes of frozen soy yogurt. For quality improvement, soy protein isolates were primarily hydrolyzed by either Flavourzyme or Neurtrase, industrial proteases, to reduce the beany flavor and increase the functional properties of the protein. The viable cell count of lactic acid bacteria was higher in the soy protein hydrolysates than whenuntreated. ABT-5 (L. acidophilus, Bifidobacterium lactic, and S. thermophilus) resulted in higher acid tolerance, bile acid tolerance and melt-down percent values than those with YC-X11 (Lactobacillus bulgaricus and Streptococci thermophilus). The overrun of frozen soy yogurt was improved by both Flavourzyme (193.3%) and Neurtrase (156.7%) treatments. With regard to thesensory characteristics, Flavourzyme improved the beany flavor, astringency taste, mouth feel and overall quality of frozen soy yogurts fermented with ABT-5. Further studies onproduct formulation will be needed to commercialize the frozen soy yogurt for the market.
A Study on the Quality Depending on Sanitization method of Raw vegetables in Foodservice Operations (1) 단체급식소에서 이용되는 식재료의 전처리시 소독방법에 따른 품질 연구 (1)
김혜영 Heh Young Kim , 고성희 , 정진웅 Jin Woong Jeong , 김지영 Ji Young Kim , 임양이 Yaung Iee Lim
20(6) 667-676, 2004
Title
A Study on the Quality Depending on Sanitization method of Raw vegetables in Foodservice Operations (1) 단체급식소에서 이용되는 식재료의 전처리시 소독방법에 따른 품질 연구 (1)
김혜영 Heh Young Kim , 고성희 , 정진웅 Jin Woong Jeong , 김지영 Ji Young Kim , 임양이 Yaung Iee Lim
DOI:
Abstract
The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first performed to see if the was a larger effective reduction in the microbial counts.
Key Words
microbial quality, raw vegetables, sanitization method, pre-preparation
Electron Donating Ability and Nitrite Scavenging Activity of Materials in a Traditional One-dish Meal (Bibimbab) 한국 전통 한 그릇 음식(비빔밥) 및 그 재료들의 항산화성과 아질산염 소거능
김업식 Up Sik Kim , 윤혜경 Hae Kyung Yoon , 구성자 Seung Ja Koo
20(6) 677-683, 2004
Title
Electron Donating Ability and Nitrite Scavenging Activity of Materials in a Traditional One-dish Meal (Bibimbab) 한국 전통 한 그릇 음식(비빔밥) 및 그 재료들의 항산화성과 아질산염 소거능
김업식 Up Sik Kim , 윤혜경 Hae Kyung Yoon , 구성자 Seung Ja Koo
DOI:
Abstract
The electron donating ability and nitrite scavenging activity were measured in ethanol extracts from the raw, simple cooked and seasoned materials of Bibimbab (mixed rice), a Korean traditional one-dish meal. The ethanol extracts of raw fragrant edible wild aster exhibited the highest electron donating ability (80.28%), as measured by the DPPH method. When Bibimbab was compared with Kimbab and hamburgers, which are popular food, it showed the highest antioxidative activity by the DPPH method. The nitrite scavenging ability was measured in an environment similar to in human digestive organs, i.e. pH 1.2-6.0. Generally, the antioxidative activity decreased in the sequence pH 1.2, 3.0 and then 6.0. The simple cooked materials, with the exception of fragrant edible wild aster, increased the antioxidative potential. The seasoned materials also had a tendency to increase the antioxidative potential. In conclusion, the ethanol extract of Bibimbab showed the highest nitrite scavenging activity. Therefore, the nutritional superiority of Bibimbab was confirmed through its electron donating ability, as measured by the DPPH method, and nitrite scavenging effect.
A study for the Quality Depending on Sanitization and Storage Method of Raw Vegetables in Foodservice Operation 단체급식소에서 이용되는 일부 생채소의 소독방법 및 저장에 따른 품질연구
김혜영 Heh Young Kim
20(6) 684-694, 2004
Title
A study for the Quality Depending on Sanitization and Storage Method of Raw Vegetables in Foodservice Operation 단체급식소에서 이용되는 일부 생채소의 소독방법 및 저장에 따른 품질연구
김혜영 Heh Young Kim
DOI:
Abstract
The purpose of this study was to estimate the microbial and physicochemical quality of some raw vegetables and suggest safer methods of sanitization and storage for foodservice operations. Three sanitization methods were utilized during pre-preparation (tap water, chlorine water and electrolyzed water). Leek and Chicory were monitored as ingredient, with different storage temperatures (3, 10℃) and periods (1, 2, 3, 4 and 7 days). The largest reduction in the microbial counts was shown with the electrolyzed water and for the case before immersion in chlorine water ; performing a first washing was more effective in reducing the microbial counts than with no washing. The results showed that the storage temperature, pH, moisture content and microbial loads were important factors affecting the quality of vegetables.
Key Words
microbial quality, physicochemical quality, raw vegetables, sanitization method, storage temperature
Study on the improvement of quality in Jeung-pyun supplemented with dietary polysaccharides and soybean 식이성 다당류와 대두 첨가에 의한 증편의 품질개선
한영숙 Young Sook Hahn
20(6) 695-707, 2004
Title
Study on the improvement of quality in Jeung-pyun supplemented with dietary polysaccharides and soybean 식이성 다당류와 대두 첨가에 의한 증편의 품질개선
한영숙 Young Sook Hahn
DOI:
Abstract
As a result of the additiong of dietary polysaccharides, such as dextran, xanthan gum, gum guar, and gellan gum, differences were observed in the viscosities of the batter for Jeung according to the polysaccharides and theiramounts added, but the pH was not significantly different. The specific volume was highest, in Jeung-pyun with the addition of 0.1% gum guar, at 2.08. The greater the amount of dextran added, the higher the observed specific volume, but the greater the addition of gellan gum, the lower the observed specific volume. The results wereas similar with regard to the expansion characteristics and air holes. As a result of analyzing the texture, the Jeung-pyun with the addition of 1.2 and 3.0% dextran proved to he significantly lower than the control group in terms of hardness, gumminess and chewiness. In the sensory evaluation, the acceptability of Jeung-pyun with the addition of 0.1% gum guar ranked highest, at 8.00, in overall desirability and that with the addition of gellan gum ranked lowest, regardless of the amount added. When 1, 5 and 10% soybean were to Jeung-pyun, the viscosities increased from those in the early stage in relation to the amount of added, the greater the addition of soybean, the higher the overall pH, but during the fermentation process, the pH decreased. In the group with the addition of 1% soybean the best results infor specific volume, grain and air holes were observed to be the most desirable, proved to be the softest after analysinganalyzing for texture and ranked highest in the sensory scores.
Acrylamide monitoring in home-made food products 가정식 음식의 아크릴아마이드 함량분석
이미선 Mi Seon Lee , 박재영 Jae Young Park , 오상석 Sang Suk Oh
20(6) 708-711, 2004
Title
Acrylamide monitoring in home-made food products 가정식 음식의 아크릴아마이드 함량분석
이미선 Mi Seon Lee , 박재영 Jae Young Park , 오상석 Sang Suk Oh
DOI:
Abstract
Swedish research in 2002 indicated that acrylamide formation was particularly associated with traditional high temperature cooking processes of certain carbohydrate-rich foods. Since the Swedish report, similar findings have been reported by researchers in numerous other countries. In 2003, three hundred and twenty seven domestic food products, selected on the basis of annual sales in Korea, were analyzed. The results were similar to those from other countries. In this study, the monitoring of acrylamide was expanded to include Korean traditional food products. Samples were purchased from local markets, prepared and then analyzed using LC/MS/MS methods. The categorized food products analyzed included cooked rices and porridges, soup products, fried products, boiled down products, seasoned products, roasted products and coffee. The acrylamide concentrations of the sarnples were ND~18ppb in cooked rices and porridges, ND ~28ppb in soup products, ND~22ppb in fried products, ND~218ppb in boiled down products, <10ppb in seasoned and roasted products, and <10~11ppb in brewed coffee and coffee drinks.
