위르겐루카스 , 한영실 , 벤노쿤쯔

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조영 , 이진희 Young Cho , Jin Heui Yi

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To investigate the effect of onion on kimchi fermentation, the changes on the pH, total acidity and total sugar content of kimchi with the addition of different amouts (5%, 10% and 15%) of onion were measured and the odor and taste evaluation was conducted during fermentation at 14℃ for 20 days. As the fermentation period increased, fermentation rate of kimchi contained onion was higher in 5% onion and was lower in 10% and 15% onion than that of control kimchi, sensory evaluation score of onion kimchi was lower in 5% onion and higher in 10% and 15% onion than that of control kimchi.

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김명애 Myoung Ae Kim

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This experiment was carried out in order to investigate effect of rice varieties, milling methods and particle sizes of rice flours on characters of songs cake. The expansion height of batters peaked from in 14 to 18 minutes during baking for 34 minutes at 150℃, and then was gradually decreased. The decrease in the height ranged from 6 to 50% compared to the expansion peak of batters at one day after baking. The inner temperature of the batters showed a tendency to increase slowly and was greatly increased for 8 to 10 minutes. The highest temperature was 94 to 96℃ in 24 to 26 minutes during baking. The volume of the rice cake was not affected by the particle sizes of the rice flours and milling treatment, and ranged from 89 to 95% compared the volume of wheat cake. Therefore, this result indicated the great possibility baking sponge cake used with rice flours. The baked sponge cake by the hydrated flours showed lower stregth than that by the non-hydrated rice flours without correlation with kinds and particle sizes of rice flours, and there were not significant differences in the cohesiveneness of the cakes. The sponge cake of the hydrated rice flour of Taebaek variety was generally superior in texture and taste to the cake of wheat flour as the result of sensory evaluation.

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이미숙 , 손경희 Mi Sook Lee , Kyung Hee Sohn

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1. Amino acid compositions were determined by amino acid analyzer. Through the analysis of these samples, it was found that glutamic acid was the most abundant; glycine, aspartic acid, lysine and threonine were rich; and tryptophan and methionine were the limiting amino acid. 2. Albumins, globulins, gliadins and glutelins were extracted from the Kangwon hull, Kangwon rice buckwheat, and wheat. The relative proportions of protein fractions were 52.45 : 10.14 : 16.61 : 20.80% in Kangwon hull buckwheat, 21.10 : 13.80 : 28.40 : 36.70% in Kangwon rice buckwheat and 6.87 : 1.65 : 42.85 : 48.6% in wheat, in the order of albumins, globulins, gliadins and glutelins. 3. Polyacrylamide gel electrophoresis (PAGE) and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) were performed to identify the subfractions of each protein fraction. The electrophoregrams of PAGE showed that the same fractions of both Kangwon hull buckwheat protein and Kangwon rice buckwheat protein had very similar electrophoretic patterns to each other respectively, but there were significant differences in the patterns between buckwheat proteins and wheat proteins.

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황춘선 , 박모라 , 신영자 Choon Sun Hwang , Mo Ra Park , Young Ja Sin

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This study was conducted to examine the favorable taste of food color for one month of November 1991 With 200 college students consisting 100 male and 100 female students. The color to examine the favorable food was based on Munsell color standard of ten colors such as F. Birren seven colors (red, orange, yellow, yellowish green, green, blue and violet), brown, pink and black. And then, the data of this study was analysed by using frequency(%), mean values, standard deviation, t-test, Chi-square, Spearman correction with SAS Package on the basis of 100% collection and reliable coefficient alpha=.775. The result of this study is summarized as follows. 1. It was shown that the male college students (59%) showed remarkable interest in the food color higher than that of female college students (92%), and that 85% of male students and 97% of female students considered that the food color has an effect on appetite. In addition, the food name having an effect of the food color on appetite appeared in such order as carrot (13.0%), apple (10.9%), spinach (7.0%), cucumber (6.0%) and red pepper (5.6%). The important factor in choosing the favorable food was the taste for both male and female college students, while the male and female students considered the food color as the 4th, respectively, and the 3rd important factor in choosing the favorable food. 2. The favorable food color appeared in order such as orange, red, yellow, yellowish green, green, blue, violet, pink, black and brown colors for the male college students, and in order such as red, orange, yellow, green, yellowish green, brown, violet, black, pink and blue. Also, there was difference between the male and female college students in such colors as brown, yellowish green, blue and pink. It was also shown that there was no relation between the male and female college students in examining the order of favorable food colors and general colors when selecting null hypothesis (ASE:. 405). The food name associated with the color was apple for red color, orange for orange color, coffee for brown color, banana for yellow color, lettuce for yellowish green color, spinach for green color, mackerel for blue color, eggplant for violet color, sausage for pink color and bean for black color. 3. The favorable color combination of both male and female college students showed red with green, orange with yellow, yellow with green, green with yellow, pink with violet and black with black. In addition, the favorable combination of the male college students indicated brown with black, yellowish green with orange, blue with red and violet with yellow while the female college students did brown with yellow, yellowish green with green, blue with yellow and violet with pink. The favorable combination color showing difference between the male and female college students included orange, brown, violet, pink and black colors. 4. The relation between the food color and terms of favorable taste showed that "light and mild color" is yellow, that "untasty color" is black, that "sourish and puckery color" is orange, that "bitter color" is violet, that "hot color" is red, and that "fresh color" is green which were answered by both male and female college students. However, the male and female college students considered yellow, respectively, and orange as "tasty color", and black and yellow, respectively, as "sweet color". Then, the taste term showing difference between male and female college students included "light", "mild", "sourish", "tasty" and "sweet". Based on the above result of this study, it is apparent that there is a close relation between the food color and appetite while being difference between the general color and taste. In addition to this fact, there is also some differences between male and female college students in the taste of food color.

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김완수 Wan Soo Kim

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김기숙 , 한경선 Ki Sook Kim , Kyoung Sun Han

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This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and temperature of adding water. Evaluation was conducted through sensory evalation and objective evaluation. The results were summarised as follows. 1. In sensory evaluation on various volume of water and temperature of adding water, the most favorite tendency on the quality was at the 25% adding water and hot water (80℃). 2. This condition corresponded to the low level of hardness, adhesiveness and the high level of springiness and cohesiveness, chewiness in comparison with Instron measurement.

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임숙자 Sook Ja Lim

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Retention of ascorbic acid in vegetables as influenced by various blanching methods was measured and the effects of blanching time, amount of water added, and with or without lid on the retention were compared. It was found that blanching with small amount of water and without lid generally retained the higher activity of ascorbic acid. Although steam blanching showed the highest retention of the vitamin, the longer heating time was needed to blanch the vegetables. Blanching by microwave oven has revealed that addition of small amount of water did not affect the retention. From the scoring difference test for texture of blanched spinach, the samples which were indicated as best in texture by the 8-panel members have retained 73∼96% of ascorbic acid and samples blanched by microwave oven for 60 seconds showed highest retention.

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김정한

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손경희

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최춘언

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김종군 , 남상명 , 변명우 , 권중호 , 이수정

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이미숙 , 손경희

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Wan Soo Kim

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강정희 , 이혜수

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전형주 , 손경희

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임국이 , 안명수

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