Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour. The results were as follows : 1. The water absorption, developing time and stability measured by farinograph tended to decrease as SPS contents increased. 2. As the contents of SPS increased, the maximum viscosity of the composite flour by amylograph increased, yet gelatinization temperature was slightly low. 3. In the extensograph, extensibility decreased but the ratio of resistence to extensibility increased in proportion to the contents of SPS. 4. In the quality scoring of the bread, WF, WF + SPS 10%, WF + SPS 20% and WF SPS 30% were 84, 80, 77, 73, respectively. Specific volume and crumb characteristics of bread became inferior as SPS contents increased.
This experiment was carried out to investigate the changes in quality of pork organs such as the meat of large intestine, small intestine and liver during frozen storage at -18±1℃. The result obtained were as follows ; 1. The moisture contents in the meat of large intestine, small intestine and liver was 61.1%, 65.1% and 71.3% and the content of crude fat was 27.1%, 21.5% and 5.0% respectively. 2. Weight loss increased in the course of storage period, and liver showed the least weight loss in them. 3. Total lipid in the meat of large intestine, small intestine and liver was 24.4%, 19.2% and 4.3% respectively, and which decreased gradually in the course of storage period. 4. The content of volatile basic nitrogen in raw meat was 20㎎% within and without before storage treatment, and that of the value was 24.2㎎% within after 3 weeks storage.
The objective of this study was to improved the limited functional characteristics of mungbean whole` globulin. The mungbean whole globulin was acylated with succinic and acetic anhydride, and the functional properties of acylated protein were investigated. The results obtained were as follows : 1. The UV-absorption spectra of acylated whole globulins with that of the succinylated 74% whole globulin as large blue shift of the absorption maximum and minimum wavelength from 275㎚ to 269㎚, respectively. 2. The mobility of acylated whole globulin were increased on PAGE pattern, and degree of mobility was particulary remarkable in case of succinylation. 3. The water absorption capacity of whole globulin was increased by acylation. The most increased rate of whole globulin was 174.02% from succinylated 74%. The oil absorption capacity of whole globulin was increased by acylation. The most increased rate of whole globulin was 165.41% from acetylated 81.77%. 4. The bulk density of whole globulin was decreased by acylation, and the greater the extent of acylation, the smaller the bulk density. 5. The foaming capacity and stability of whole globulin was increased by acylation, and remarkably high in 74% succinylated whole globulin, in contrast, however, the foaming capacity and stability of native and acylated whole globulin were decreased by heat treatment.
Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55∼58℃ under pressure of 30∼60 mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch. The pouch was sterilized to make a new strawberry jam. The characteristics of new type jam was analyized gas chromatographic profile, and sensory evaluations.
This study was carried out to propose the way to give substantial education for the students of Departments of Food and Nutrition in Junior College. Ouestionaries were gathered from the professors of the Departments of Food and Nutrition in Junior Colleges. The results of this study could be summarized as follows. 1. The professors and assistant teachers appointed in Department of Food and Nutrition in Junior Colleges were insufficient in number showing the sufficiency proportion of 35.8% and 61% respectively. 2. Part time lecturers took charge of lectures on major subject up to 27%. 3. The academic backgrounds of all professors were above a master`s degree, and the number of professors who were in the doctor`s course and who had got doctor`s degree amounted to 31.5% and 27.9% respectively. 4. The number of professors who had majored in the course of Food and Nutrition at university or at graduate school was the most and that of Food Engineering ranked the next. 5. The number of professors having careers in the fields of food and nutrition before the appointment to professor amounted to 32%. 6. The number of professors having domestic training managed by the Education Ministry amounted to 67.8%, but those having foreign training amounted to only 8.3%. 7. The number of domestic scientific journals subscribed by one professor was on an average 2.8, but that of foreign was only 0.8. 8. Each professor associated on an average 2.7 kinds of academic society, and published 3.6 pieces of thesis in the last three years. 9. The professors were comparatively satisfied with their present occupations, but they were dissatisfied with such points as deficiency of educational postulates, insufficient income, low level in intellectual faculties of their students and lack of social understanding.
According as the economic growth and the development of highly industrialized society have improved the nation`s standard of living, a great change in recognition of public health has occurred and also brought about a concomitant change in the roles and responsibilities of nutritionists. Consequently, the curriculum of Junior Colleges is required to be revised so as to provide substantial education through which the acquisition of necessary professional knowledge and technique as intermediate technicians and the efficient training can be achieved. On the basis of the survey and analysis of the current curriculum and of the functional structures of nutritionists, this study made an attempt to frame a model curriculum that may provide effective education and training and help to establish a desirable curriculum of Junior Colleges.
This study was conducted to gather the baseline data on realities of experimental-practice and opinions toward spot-practice, and to examine how to cope with the problems raised at the Department of Food and Nutrition of Junior Technical College in Korea. Ouestionairs were gathered from 42 chairmans of the Department of Food and Nutrition and 140 present dieticians worked in Seoul, Bucheon and Seongnam area. The results are as follows, First, as a whole, each college had 2∼3 experimental laboratory (Lab), in which Cooking Science Lab, Chemistry Lab and Microbiology Lab were occured at higher frequency as Lab`s name. Second, the numbers per experimental-practice class were more than 40 at most colleges. 85% of present dieticians have answered to feel too much numbers per the class during their college days, whereas professors` opinions toward the numbers per class were suitable at 20∼30 persons per class. Third, professors` opinion toward the adquate ratio of the theory subject classes to experimental subject classes was suitable at 60 : 40. Dieticians answered to take the theory subject classes partly or mostly on behalf of the experimental-practice classes. Fourth, the main reasons which inhibited normal experimental-practice class were the class for emphasis on examination, the shortage of experiment budget, the excess of class members, the shortage of experimental Lab. Also, this results showed same propensity to present dieticians` opinion toward the same question above. Fifth, among the experimental-practice subjects established at the Department of Food and Nutrition, Diet Therapy Lab was highest frequency class emphasized on theory followed by Nutrition Counselling Lab, Food Processing and Storage Lab, Food Hygiene Lab and Food Microbiology Lab in that order. Here, Basic Chemistry Lab, Biochemistry Lab, Food Microbiology Lab were pointed as subjects far from the present task of dieticians. Sixth, Department of Food and Nutrition, as a whole, has conferred with spot-practice arrangement. About 50% (all who want to join spot-practice) of second year students took part in spot-practice. In the other way, all colleges except for 2 colleges didn`t give the credit for the spot-practice system. Seventh, according to the on analysis on spot-practice places, manufacturing company was at highest frequency followed by hospitals, elementary school having group feeding system in that order. Especially, 16.7% (5 colleges) of the total colleges sent the students to the research institute related to food industry for spot-practice experience. Eighth, Professors` opinions toward the spot-practice time and periord were preferable on summer vacation of second year and for 1∼2 weeks, respectively. On the contrary, 74 dieticians answered to the adquate period as for 4 weeks. Ninth, 86 dieticians of the total 140 answered to complete the spot-practice during their college days, which helps the present task of them. Lacks of spot-practice program, Lacks of comprehension of upper personnels and lacks of group feeding equipments ranks higher as difficulties in spot-practice management.
The objective of this study was to propse the way that could enlarge the course in life for the graduates of Department of Food and Nutrition in Junior College. This study was carried out through the analysis of statistical data and questionaries gathered from professors of Department of Food and Nutrition in Junior College and from dieticians of industry, school and hospital. The results of this study could be summarized as follows. 1. The cultivation number of dieticians is too excessive in comparison with the need, and so it is necessary for the colleges to restrict the new establishment of Department of Food and Nutrition for a time, and for the government to tighten the employment system of dieticians. 2. The employment of dieticians will be extended to such fields as school, hospital, public health center and counsel office of nutrition to act as a nutritional educator or a medical server in the future, and consequently the colleges which cultivate dieticians should improve the curriculum to agree with this. 3. It is necessary for the government to renovate the system of dietician arrangement to such a way as establishes a new rule in which additional dietician should be employed in accordance with the feeding number in industry and hospital, as restricts the position-combine of a dietician with a cook in a large feeding institute, as gives the qualification of a nutritional instructor only to the diatician at public health center, as gives the qualification of a nutrition -teacher to the dieticians who completed the course of study for the teaching profession and then allows them to act as a nutrition-teacher in school. 4. The way to give a higher grade of educational opportunity should be given to the graduates of Department of Food and Nutrition in Jonior College for the supplement of dietician`s faculty.