• Korean journal of food and cookery science
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• v.10 no.1
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• pp.18-23
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• 1994

This study was carried on the analysis of nutritional value and preference between the plain gruel (Hyun Jook) and the experimental gruel (Tarak Jook, Jangkook Jook & Chajohonhab Jook) in order to improve the quality and variety of menu patterns of gruels for the patients requiring soft diet. The results obtained are as follows: 1. In comparing the calorie coutent of each gruel, Tarak Jook, Jangkook Jook, and Chajohonhab Jook had more calories-82.7%), 39.3% and 12.4% respectively-than Hyun Jook. Additionally, in the case of protein content, Tarak Jook, Jangkook Jook and Chajohonhab Jook showed higher values than Hyun Jook by 270%, 137% and 28.3% respectively. 2. The preference for each experimental gruel compared with Hyun Jook, as a function of taste, color and concentration of the gruels was shown to be insignificant. But the color and concentration did effect the preference level for each gruel. Hoverer, patients did have a preference for particular gruels: Jankook Jook, Tarak Jook, Chajohorhab Jook in descending order. 3. Overall, 65.6% of the patients requiring soft diet thought gruel was only for the sick 57.1%) thought the reason for gruel as a soft diet was that it could be digested easily 75.8% of the patients disliked gruel and their frequency of intake was very low 78.8% did not know more than 5 types of gruel. Hoverer patients did prefer a loose gluel(48.4%). In couclusion, awareness of gruel as a soft diet for patients and its intake as one not to meution as a normal diet was low.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.497-507
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• 1998

The purpose of this study was to investigate the perception and preference of 'Jook' among people to find the effective way of promoting consumption of Korean traditional 'Jook'. This survey was conducted in Seoul, Suwon, Pyongtaek area. Among 450 questionnaires, 363 responses were collected and were analyzed by SAS program. The results were as follows: 47% was male,33.1% were 20 to 29 years old and 45% were students. Age and sex were main factors influencing the perception and preference of 'Jook' Older generation and women liked 'Jook' the most. 'Potjook', 'Hobakjook', 'Dakjook', 'Hinjook' were mostly preferred in order. 'Jook' was eaten because of 'easy to digest', 'special treat', 'convenience food', and 'therapeutic purpose'. But taste was the most preferred characteristics selecting 'Jook' except 'Hinjook'. In developing 'Jook' to be consumed, diversity and convenience should be placed in the first priority.

• Korean Journal of Pharmacognosy
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• v.5 no.4
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• pp.205-210
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• 1974

Four kinds of Bupleuri Radix, namely 'Dang shiho', 'Won shiho', 'Shik shiho' and 'Jook shiho', are currently used in the market of Korea. It is thought that 'Dang shiho' is the root of Bupleurum falcatum and B. scorzoneraefolium. It was also reported that 'Won shiho' and 'Shik shiho' are the root of B. falcatum. Since 'Jook shiho' which is widely used in the market and even exported, has not been clarified as to the origin of the plant and the chemical components, the author obtained some results by this study, the summaries of which are as following: 1. The results of microscopical examination of 'Jook shiho' and 'Kae shiho' were entirely identical and the TLC patterns were coincided as well. It was therefore definitely clarified that the origin of 'Jook shiho' is Bupleurum longe-radiatum. 2. The TLC patterns of 'Won shiho', 'Jook shiho' and 'Kae shiho' which are belonging to the same family and the same genus, appeared identical, and reveal the similarity of the chemical constituents and thereby strongly support the fact that 'Jook shiho' can be used for the same purpose as 'Won shiho'.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.55-61
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• 2009

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.609-619
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• 1996

In this study, the alteration of Jook was studied by analyzing and comparing ingredients of Jook appeared in the reference of cookbooks from 1611 to 1958. 121 kinds of Jooks were mentioned 371 times. The Jooks made only with grains, mostly Hin Jook (white Gruel) made of rice, were recorded 31 times in 10 kinds. Rice or processed rice appeared most (194 times) as main ingredients in Jooks other than Hin Jook. As for condiments, honey and sugar were mentioned 37 times, accounting for one third of the condiments recorded as used for Jooks. The basic ingredient of Jooks were rice, but mostly the Jooks were named after the subsidiary materials. Chinese medicinal ingredients were most among the subsidiary materials; 35 kinds of them were mentioned 73 times. As regards the ingredients of the Jook, the other ingredients were added to the grain ingredients between the 17th century and the 19th century whereas only grains were put into Jook during the 20th century.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.604-610
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• 2001

Quality characteristics of Jook made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997) were examined. After cooking, Thai rice granules in Jook gained more weight than other rices and had a higher degree of swelling(p<0.05). The hardness of Thai rice granules in Jook was the highest and the adhesiveness of that was the lowest(p<0.05). Thai rice granules in Jook had high cohesiveness, chewiness and gumminess. Results showed that Thai rice has improper characteristics for making Jook which must be swallowed easily. In Thai rice, the time needed for the liquid pan of Jook to flow was shortest with values of 4.33s(60$\^{C}$) and 4.97s(40$\^{C}$) and spreadability of Jook was highest with value of 7.37cm(p＜0.05). It showed that Jook made of Thai rice had nonsticky properties. Lightness of Jook made of Thai rice had the highest value of 66.3(p<0.05) and yellowness of Jook made of imported rice were higher than those made of domestic rices. Yields of reducing sugar by $\beta$-amylase reaction was highest in Jook made of Korean rice harvested in 1998 and lowest in Jook made of Thai rice(p＜0.05). It showed That gelatinization of Korean rice harvested in 1998 was highest and that of Thai rice retarded. In sensory tests, Jook made of Korean rice harvested in 1997 had the highest acceptability and that made of Thai rice showed the lowest acceptability due to its strong off odor, low consistency and low smoothness in the mouth(p＜0.05) There were no significant differences between the Jook made of Korean rice harvested in 1998 and that of Chinese rice.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.207-213
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• 2008

This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

• Journal of the Korean Home Economics Association
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• v.47 no.3
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• pp.79-85
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• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.565-578
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• 1999

A survey on the perception of Jook was conducted from some Korean by using a questionnaire. Among the subjects, those of teens and twenties of age showed good health indices, and there were significant differences in character and physiology depending upon the age. The more younger, the more impatient regardless of the gender(p<0.01). Jook served as a meal, between meals, or dainties. On selecting instant Jook, taste, nutrition, variety, and convenience were the factors considered. Hinjook served as a breakfast or therapeutic diet, Potjook and Hobakjook between meals and as dainties, and Darkjook as a lunch or supper and a health meal.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.419-425
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• 2009

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.