Effect of Carrot Juice on Enzymatic Browning of Potato Juice 당근 쥬스가 감자 쥬스의 효소적 갈변 반응에 미치는 영향
김미정 M . J . Kim , 이창용 C . Y . Lee
9(3) 181-186, 1993
Title
Effect of Carrot Juice on Enzymatic Browning of Potato Juice 당근 쥬스가 감자 쥬스의 효소적 갈변 반응에 미치는 영향
김미정 M . J . Kim , 이창용 C . Y . Lee
DOI:
Abstract
Potato and carrot are the main sourses of vitamin C and vitamin A each. As a folk ramedy, potato carrot mixtures have been used to cure a stomach ulcer in Korea. To investigate the effects of carrot juice on the browning of potato juice, we examined the browing in various ratio of two juices. We also investigated the role of potato juice in the carotene oxidation of carrot juice. Delta "L" values of potato juice were abruptly decreased after 5 min. reaction and they were very different from the juice mixture of potato and carrot. Those containing higher ratio of potato were decreased greatly. In blanching treatment to eliminate the effect of the enzymes in potato and carrot, delta "L" values of cooked potato were decreased a little but those of cooked carrot were decreased greatly. To investigate the fact that the inhibitory effect of carrot juice in potato browning was due to the dilution of polyphenolics of potato juices by carrot juice mixing, we added H_(20) equivalent to carrot water content to potato juice. The diluted sample showed less decreasing pattern than nondiluted sample. We also added appropriate amount of β-carotene to the same samples. Delta "L" values of with added B-carotene were more slowly decreased than those of without added B-carotene.
Key Words
Sensory and Instrumental Texture Properties of Songpypyuns and Mosipulpyuns According to the Cooking Conditions 여러가지 조리방법에 따른 송피떡과 모시풀떡의 관능적 , 기계적 텍스쳐 특성
김순임 Soon Im Kim , 한영실 Young Sil Han
9(3) 187-194, 1993
Title
Sensory and Instrumental Texture Properties of Songpypyuns and Mosipulpyuns According to the Cooking Conditions 여러가지 조리방법에 따른 송피떡과 모시풀떡의 관능적 , 기계적 텍스쳐 특성
김순임 Soon Im Kim , 한영실 Young Sil Han
DOI:
Abstract
Effects of the steaming conditions on textural and sensory quality of rice cakes were investigated with respect to storage period. All steaming methods except microwave oven cooking were not remarkably decreased in moisture content during storage. Degree of gelatinization was shown much higher in the both of rice cakes prepared by the rice-cake steamer and steaming pot than those of microwave oven cooking sample. Effect of the different steaming conditions on the rice cake quality resulted that the sensory profiles (consistency, moistness and cohesiveness) were apparently improved in the cakes prepared with rice-cake steamer and steaming pot cooking than microwave oven cooking. The highest overall quality was shown in the samples cooked by rice-cake steamer. The rice cakes prepared by microwave oven showed the highest hardness and chewiness in the textural profiles, whereas the rice cakes prepared by the rice-cake steamer and the steaming pot showed the high gumminess.
Key Words
Study on Comparison of the Amount of Trace Metals in Edible Viscera 시판한우 부산물 중 미량금속 함량의 비교조사
엄애선 Ae Son Om , 장정옥 Jeong Ok Jang , 고영수 Yong Su Ko
9(3) 195-197, 1993
Title
Study on Comparison of the Amount of Trace Metals in Edible Viscera 시판한우 부산물 중 미량금속 함량의 비교조사
엄애선 Ae Son Om , 장정옥 Jeong Ok Jang , 고영수 Yong Su Ko
DOI:
Abstract
This study inverstigated the contamination of trace metals on edible visceras ; tongue, intestine, lung, testis, gira, blood, liver, stomach, and kidney. The edible visceras were selected at random from ten markets in Seoul. The edible visceras underwent freeze drying prior to analysis. The contents of arsenic, cadmium, cobalt, chromium, copper, magnases, molybdenum, lead, and zinc were detected by ICP(Inductively Coupled Plasma Spectrophotometry). The results showed that the levels of trace metals in all the samples fall within the tolerance limit and cadmium in lung tended to be high(>0.1 ppm). Therefore, we may study and investigate continuously on the food contamination of heavy metals for the public health.
Key Words
Texture Characteristics of Seokibyung as affected by ingredients 석이병의 재료배합비에 따른 Texture 특성
황미경 Mi Gyun Hwang , 이효지 Hyo Gee Lee
9(3) 198-203, 1993
Title
Texture Characteristics of Seokibyung as affected by ingredients 석이병의 재료배합비에 따른 Texture 특성
황미경 Mi Gyun Hwang , 이효지 Hyo Gee Lee
DOI:
Abstract
The objective of this study was to evaluate the effect the Seokibyung, when the ingrdients were changed in a variety aspects : the amount of Seoki flour to rice flour, and several kinds of sweeteners such as sugar, honey and syrup and condition of water. The evaluation of these result were as followings ; 1. According to sensory evaluation, the, flavor, grain, softness, moistness, chewiness, sweetness, overalquality of Seokibyung were the most excellent the mixture of 60 g sugar, 280 g rice flour, 70 g glutious rice flour and 10.5 g seoki flour mixed in 90 ㎖ boiled water. 2. According to Instron evaluation that the higer level resulted to the left to the right treatment that Hardness : syrup, honey, sugar Cohesiveness : honey, syrup, sugar, Adhesiveness : syrup, honey, sugar Gumminess : honey, syrup, sugar, Springness : honey, sugar, syrup, Chewiness : honey, syrup, sugar. there was no significant difference among the three treatment groups in each experimental group. 3. The Color & color difference evaluation that Overall color difference was sugar, honey, syrup in turn. 4. percentages of moisture of honey-added, sugar-added and syrup-added Seokibyung were 42.49%, 41.45% and 36.73% respectively.
Key Words
Effect of Blanching on the Chemical Properties of Different Kind of Spinach 데치는 방법이 품종별 시금치의 성분에 미치는 영향 - 데치는 물량과 시간에 따른 성분변화 -
김나영 Na Young Kim , 윤숙자 Shuk Ja Yoon , 장명숙 Myung Sook Jang
9(3) 204-209, 1993
Title
Effect of Blanching on the Chemical Properties of Different Kind of Spinach 데치는 방법이 품종별 시금치의 성분에 미치는 영향 - 데치는 물량과 시간에 따른 성분변화 -
김나영 Na Young Kim , 윤숙자 Shuk Ja Yoon , 장명숙 Myung Sook Jang
DOI:
Abstract
This investigation was undertaken for the purpose of studying the chemical properties of different kinds of spinach by various blanching procedure. Ascorbic acid, mineral and oxalic acid retention of spinaches, as well as blanch effluent composition were the major factors considered with Dong-cho(winter spinach) and vinylhouse grown spinach. Ash, crude protein, crude fat and vitamin C contents of Dong-cho were higher than those of vinylhouse spinach. On the other hand, vinylhouse grown spinach showed higher content in moisture, phosporous, calcium and oxalic acid. Most of the components in spinaches were decreased by increasing the blanching water volume and time. Reducing sugar and solid content in blanch effluent of Dong-cho were increased by increasing the blanching water volume and time, however, vinylhouse spinach showed no reducing sugar.
Key Words
Physicochemical Properties of Rice Flours as Influenced by Soaking Time of Rice 쌀의 수침시간에 따른 쌀가루의 이화학적 특성
김명희 Myung Hee Kim , 박미원 Mee Weon Park , 박용곤 Yong Kon Park , 장명숙 Myung Sook Jang
9(3) 210-214, 1993
Title
Physicochemical Properties of Rice Flours as Influenced by Soaking Time of Rice 쌀의 수침시간에 따른 쌀가루의 이화학적 특성
김명희 Myung Hee Kim , 박미원 Mee Weon Park , 박용곤 Yong Kon Park , 장명숙 Myung Sook Jang
DOI:
Abstract
This investigation was undertaken for the purpose of studying the physicochemical properties of rice flour made by various soaking time(1, 4, 6, 8, 12 hours) of rice. As the soaking time was longer, the lightness of rice flours increased, on the contrary its redness and yellowness decreased. Rice flours had higher swelling power and solubility by increasing soaking time, but water binding capacity decreased upon soaking of rice. Hot water insoluble amylose of rice flours was decreased, whereas hot water soluble amylose was increased as the soaking time increased. The amylograph indices indicated that initial pasting temperature of rice flours decreased, while maximum viscosity increased as the soaking time increased.
Key Words
Inhibition of Lipoxygenase Activity by the Extract of Various Processed Garlic 마늘의 가공 조리 방법에 따른 lipoxygenase 활성도 저해 효과
김미리 Mee Ree Kim , 모은경 Eun Kyung Mo , 이근종 Kun Jong Lee
9(3) 215-221, 1993
Title
Inhibition of Lipoxygenase Activity by the Extract of Various Processed Garlic 마늘의 가공 조리 방법에 따른 lipoxygenase 활성도 저해 효과
김미리 Mee Ree Kim , 모은경 Eun Kyung Mo , 이근종 Kun Jong Lee
DOI:
Abstract
Bioactivity of the extract from various processed garlic was evaluated based on the inhibition of lipoxygenase(LPO), and the effect of some stabilizers on the bioactivity was investigated. Water, ethanol or chloroform extract of 30 min boiled garlic showed 75%, 76% or 70% inhibition, respectively, compared to extracts of fresh garlic. In pickled garlic, LPO inhibition decreased gradually during storage. Chloroform extract of 40 day-stored pickled garlic inhibited LPO by 77%, and even on 60th day storage it still retained inhibitory effect of 73%, compared to that of fresh garlic. Meanwhile, the powdered (freeze-dried) garlic showed more bioactivity(80%) than the other processed garlics, and moreover, the irreversible/unstable components seem to be stabilized by freeze-drying. The optimum pH for stabilization of bioactive components in garlic macerate was pH 3 for 48 hr incubation and pH 11 for 6 hr incubation. In addition, the effect of NaCl was not so great, although but maximal stabilization was observed at 150mM. Stabilizing effect of α-tocopherol was markedly great, and at 6mM it showed 308% stabilizing effect after 48 hr incubation. More stabilizing effect was observed at lower concentrations of ascorbic acid(≤0.6mM) than higher concentrations. The stabilizing effect of soybean oil was found to be remarkable only during initial period(6 hr) of incubation.
Key Words
The Study on Kinds and Utilities of Jeot - Kal ( Fermented Fish Products ) 지역별 젓갈의 종류와 이용도에 관한 연구
도순덕 Do Soon Deuk , 이영미 Young Mee Lee , 장학길 Hak Gil Chang
9(3) 222-229, 1993
Title
The Study on Kinds and Utilities of Jeot - Kal ( Fermented Fish Products ) 지역별 젓갈의 종류와 이용도에 관한 연구
도순덕 Do Soon Deuk , 이영미 Young Mee Lee , 장학길 Hak Gil Chang
DOI:
Abstract
The purpose of this study was investigated kinds and utilities of Jeot-kal(fermented fish products) in 55 different regional area which were classified three temperature zone. The result were as follows ; (1) 95 kinds of jeot-kal found, they were subdivided 4 groups according to types and part of fish used : whole fish(46 kinds), vicera(11 kinds), shellfish(14 kinds), mollusca(4 kinds) and crustaceans(20 kinds). 17 kinds of jeot-kal were found in all area. (2) They were used as side dish, seasoning substitution of soy sauce or vinegar and important materials of kimchi. In Kimchi, 49 kinds of jeotkal were used and Myeolchi Jeot(self-fermente d enchovy) was prefered at southern area, saewoo jeot(self-fermented small shrimp),gonjengi jeot(self-fermented Mysis), hwangsegi jeot(self-fermented Hwangandali) were prefered at nouthern and middle area. Sometimes they were used in sacrified service. (3) Salt content and pH of jeot-kal at southern area were higher than other area.
Key Words
Consumer Demands for Prepared Frozen or Refrigerated Foods and Industry's Response to Consumer Demands 조리냉동 및 냉장식품에 대한 도시주부의 이용실태 및 인식정도와 식품제조업체의 의식구조 조사에 관한 연구
Consumer Demands for Prepared Frozen or Refrigerated Foods and Industry's Response to Consumer Demands 조리냉동 및 냉장식품에 대한 도시주부의 이용실태 및 인식정도와 식품제조업체의 의식구조 조사에 관한 연구
The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives` demands concerning prepared frozen or refrigerated foods and by surveying industry`s practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of x²-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives` purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives` demands for prepared frozen or refrigerated foods were `price reduction` and `nutrition fortification`. These were in accordance with the companys` opinions. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.
Key Words
A study of Weaning Practice and Propositions about processed baby foods - Focused on the Seoul and Kyunggi area - 서울 및 경기일부 지역의 이유실시 현황과 이유식 개발에 대한 기대치 조사
전주혜 Joo Hye Jeon , 손경희 Kyung Hee Sohn , 이영미 Young Mee Lee
9(3) 239-246, 1993
Title
A study of Weaning Practice and Propositions about processed baby foods - Focused on the Seoul and Kyunggi area - 서울 및 경기일부 지역의 이유실시 현황과 이유식 개발에 대한 기대치 조사
전주혜 Joo Hye Jeon , 손경희 Kyung Hee Sohn , 이영미 Young Mee Lee
DOI:
Abstract
A study was designed to assess the current status of weaning practice and to serve as a guideline of a processed baby foods through the an in-depth survey focused on the Seoul and Kyunggi area. 16.1% mothers surveyed were breast-fed and 54.6% were formula-fed. They mostly wanted to obtain information about processed bady foods and the adequate amount and weaning method of bady foods and showed deep interest in recipe of weaning foods. The average score of weaning knowledge which is counted by mothers` responses was 15.5 and was significantly high in the high-educated group. The average period when those surveyed began weaning was 4.3±1.8 months and hight-educated mothers began weaning earlier than low-educated group. 77.0% mothers prepared weaning foods at home. The most popular recipe were gruel with meats and vegetables(52.6%) and they usually used mashed or grinded fruits(69.7%). 36.6% of the mothers surveyed used processed baby foods on sale once a day on the ground that such a small package is very convenient to carry. The processed baby foods which the mothers wanted to develope was the already-cooked type and to be able store at room temperature.
Key Words
Assessment for Management of the Foodservice industry in Seoul through the Survey - 1 . The Types of Foodservice System , the Menu , the Food Price , and Role of the Dietitian for the White and Blue Color Group - 서울지역 산업체 급식소의 운영관리 실태조사 및 평가 - 1 . 생산직과 사무관리직간의 운영형태 , 급식비 , 영양사 업무를 중심으로 -
전희정 Hui Jung Chun
9(3) 247-256, 1993
Title
Assessment for Management of the Foodservice industry in Seoul through the Survey - 1 . The Types of Foodservice System , the Menu , the Food Price , and Role of the Dietitian for the White and Blue Color Group - 서울지역 산업체 급식소의 운영관리 실태조사 및 평가 - 1 . 생산직과 사무관리직간의 운영형태 , 급식비 , 영양사 업무를 중심으로 -
전희정 Hui Jung Chun
DOI:
Abstract
This is a study on the types of foodservice system, the menu, the food price, and role of the dietitian through the survey conducted at 106 enterprise located in Seoul industrial foodservice. Which were evenly divided into two groups ; the white color and the blue color. The results are below ; 1. Most institutional foodservice was enterprise under direct management. The meal was usually supplied three times in a day for the blue color and one time in a day for the white color. 2. Non-selective menu was set for the two groups. Generally, food was purchased through middleman by a phone, and food was storaged in room temperature. 3. Level of the role of dietitian was very low at budget making. A survey of 34 kinds of documentation prepared by foodservice department showed 50 percent participation of the dietitian. Documentation on personnel administration for foodservice, kitchen service employees and official paper handling was made in greater volume for the blue color than white color. 4. Nutritional education of feeding groups was presented in most cases only for 50 percent of them once a month.
