• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.6
• /
• pp.955-961
• /
• 2014

This study was carried out to investigate the amounts of vitamin C in 22 sweet potato cultivars cultivated in Korea as well as evaluate the effects of cooking methods on vitamin C contents. Methods for determining vitamin C was validated by determining linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using HPLC. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for ascorbic acid (AA) were 0.03 and $0.10{\mu}g/mL$, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of AA were less than 5%. The recovery rates of AA and dehydroascorbic acid (DHA) were in the range from 98.21~98.64 and 98.28~100.68%, respectively. Depending on cultivar, contents of AA, DHA, and total ascorbic acid (TA) in sweet potatoes varied in the range from 37.76 (Sinyulmi)~89.25 (Juhwangmin), 23.37 (Sinjami)~63.94 (Sinyulmi), and 68.52 (Sinjami)~115.95 (Juhwangmin) mg/100 g, respectively, and their average levels were $56.98{\pm}12.53$, $36.46{\pm}9.03$, and $93.44{\pm}12.00mg/100g$, respectively. The average TA levels were also dependent on flesh color, whish was significantly higher in general sweet potato and orange sweet potato than in purple sweet potato. Steaming, baking, and frying processes significantly reduced AA (10.61~58.41%), DHA (2.57~52.81%), and TA (14.54~49.92%) contents in sweet potatoes. The highest reduction of AA, DHA, and TA contents was observed after baking, followed by steaming and frying. We expect that the basic information provided by this study will be useful to plant breeders and food scientists.

• Korean journal of food and cookery science
• /
• v.27 no.6
• /
• pp.713-721
• /
• 2011

Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.576-584
• /
• 2012

The purpose of this study was to provide basic references in order to improve the quality of military foodservice by investigating the eating behavior, preferred items for improvement and foodservice satisfaction of male military personnel in Backrung do. A total of 213 male military personnel (66 sergeants, 44 corporals, 80 privates first class and 27 privates third class) responded to a survey questionnaire. Frequencies, t tests, analysis of variance, and Cronbach's alpha, were carried out by SPSS Win V.18.0. The results of the study were as follows. The satisfaction level of military foodservice was slightly below 3 out of 5 points, and Korean cuisine was the favorite food. Military male personnel preferred frying and stewing as their favorite cooking methods. Sixty-six percent of subjects answered that their favorite principal ingredients were meat and fish. Therefore, as young soldiers' taste preferences were westernized, proper nutrition education programs for good health are needed. Further, the current military dining environment should be changed into a quiet and neat atmosphere, with clean dishes, nutritious meal items, and quick and proper serving methods, etc. Based on the results above, military authorities should develop an adequate menu for the male military personnel at Backrung do military base that includes a variety of foods, and cooking methods.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.323-329
• /
• 2001

This study was carried out to observe the character change of expanded rice grain for Salyeotgangjung at various gelatinization methods. The expansion and structure change of rice grain was different at conditions of heating methods and gelatinization, respectively. The boiling showed good expansion compared to other heating methods by electric rice-cooker, pressure cooker, and steam cooker. There was not difference in expansion of rice grain between the boiling and the boiling after soaking. Rice grain did greatly expand as the boiling time was extended. But the quality for Salyeotgangjung would be not good because of crack of expanded rice grain surface when the boiling time was too long.

• Food Science and Industry
• /
• v.55 no.1
• /
• pp.33-44
• /
• 2022

More than 500 different compounds have been identified in the cooking process of frying oil as a result of chemical reactions such as oxidation, polymerization, hydrolysis and pyrolysis, 3-MCPDe(3-Monochloropropane -1,2-diol ester) and GE(glycidyl ester) are also included in these compounds. When MCPDe and GE derivatives are absorbed into the body, they are converted into free forms by lipase enzymes, which turn into 3-MCPD and glycidol(2,3-epoxy-1-propanol), respectively. These exhibit genotoxic and carcinogenic effects. As the toxicity of 3-MCPDe and GE is known worldwide, the health risk is being researched. However, regulations have not been established in countries other than the European Union(EU). Several studies for the analysis of 3-MCPDe and GE are being conducted, and direct methods and indirect methods are applied. As a result of analyzing 3-MCPDe and GE contained in commercially available foods by various analysis methods, the content of 3-MCPDe in baby food/infant formula was ND~600 ㎍/mL and GE was ND~750 ㎍/mL. and purified vegetable oils and fats showed <250-8,430 ㎍/mL and 1,880-9,530 ㎍/mL. Thus, 3-MCPDe and GE were detected in various food types, several studies for the reduction of 3-MCPDe and GE are being conducted around the world.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.1
• /
• pp.37-44
• /
• 1997

The Purpose of this study was to evaluate the effect of cooking methods and reheating on texture characteristics of sausage. Sausage samples were cooked(microwaving, gas-broiling and frying), reheated on day 3 and 6 after refrigeration and put to evaluation of sensory and texture characteristics. The results of sensory evaluation showed that hardness, salty taste, rancid flavor and after-taste were increased but wetness and chewiness were decreased by reheating after refrigeration. Overall acceptability was the highest when the samples were gas broiled and reheated on day 3 after refrigeration. As for the estimation of texture changes by rheometer, hardness, cohesiveness, elasticity, gum-miness and chewiness tended to increase by reheating after refrigeration. Hardness, cohesiveness, gumminess and chewiness were the highest when the samples were gas-broiled and reheated on day 3 after refrigeration.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.11
• /
• pp.1350-1357
• /
• 2017

General component and mineral contents according to species of Capsicum annuum were investigated. In addition, chuichung cucumber, white dadagi cucumber, and yellowish overripe cucumber were cooked by using seven different methods (boiling, steaming, pan-cooking, roasting, pan-frying, deep-frying, and microwaving), and retention rates of general components and minerals according to species were evaluated. Weight loss was observed in all cucumber species using all cooking methods. Most general component and mineral contents of C. annuum samples were significantly different according to species, and cooking method (P<0.05), whereas Fe and Cu contents were not significantly affected by species and cooking method, respectively. As a result, the highest protein, fat, ash contents were detected in deep-fried C. annuum, and high moisture contents were detected in raw, boiled, and steamed C. annuum. High mineral contents were detected in roasted and microwaved chuichung cucumber, deep-fried white dadagi cucumber and yellowish overripe cucumber. Retention rates of C. annuum by cooking method, ranged from 30~100% for protein, 10~100% for fat, 35~90% for moisture, and 30~100% for ash. High retention rates were observed for minerals in boiled, roasted, and microwaved chuichung cucumber, and deep-fried white dadagi cucumber and yellowish overripe cucumber. However, in yellowish overripe cucumber, mineral retentions rate were remarkably lowered by boiling and steaming, resulting in rates of 20~45%. These results were the data used as the basis for development of cucumbers.

• Food Science and Preservation
• /
• v.24 no.8
• /
• pp.1103-1112
• /
• 2017

This study was performed to investigate the effects of different cooking methods (boiling, roasting, stir-frying, and deep-frying) on folate retention in 6 kinds of mushrooms (Beech-, button-, Juda's ear-, oak-, oyster-, and winter-mushrooms) frequently consumed in Korea. In order to assure reliability of analytical data, trienzyme extraction-L casei method was verified and analytical quality control was also evaluated. Folate contents of mushrooms varied by 6.04-64.82 g/100 g depending on the type of mushrooms. and were significantly affected by cooking methods. Depending on cooking methods, folate contents of mushrooms decreased by 22-48%, 2-31%, and 17-56% for Juda's ear-, oak- and oyster-mushrooms, respectively, while 17-90% of folate was increased in Beech mushroom. Overall, the largest weight loss was found in boiled mushrooms, but the lowest one in deep-fried samples. True folate retention rates considering processing factor were less than 100% for all cooked mushrooms except for Beech samples. Overall, folate loss was the largest by boiling with water but the smallest by deep-frying. Both accuracy and precision of trienzyme extraction-L-casei method were excellent based on a recovery close to 100% and coefficient variations less than 3%. Quality control chart of folate analysis (n=26) obtained during the entire study and an international proficiency test (z-score=-0.5) showed that trienzyme extraction-L casei method is reliable enough for production of national folate database.

• Korean journal of food and cookery science
• /
• v.18 no.3
• /
• pp.365-371
• /
• 2002

This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling ＞ frying ＞ steaming ＞ boiling > microwave oven cooking > pressure cooking.

• Herbal Formula Science
• /
• v.7 no.1
• /
• pp.77-87
• /
• 1999

We studied medicinal theory on processing drugs of Wang-Ang. Wang-Ang used various methods of medicinal processing. He used such as soaking(浸), maceration(泡), washing(洗), elutriation(淘), mixing together(拌), refining powder with water(水飛) and floating(水漂) in medicinal processing with water. He used such as making hot(?), roasting in ashes(?), stir-frying with liquid(炙), parching(炒), heating(燒), baking(焙), stirring-baking(?) and distilling(煉) in medicinal processing with fire. He used such as steaming(蒸), boiling(煮), making hot and soaking(??) in medicinal processing with water and fire. And He used such as cooking(熟), making drugs into gelatin(制膠), making drugs into frostlike powder(制霜法), making drugs into bead(制珠), fermentation(生衣) and compound medicinal processing(複制法).