Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 10, Issue 4 - Dec 1997
Volume 10, Issue 3 - Sep 1997
Volume 10, Issue 2 - Jun 1997
Volume 10, Issue 1 - Mar 1997
Selecting the target year
Effects of Thawing-Fermentation Condition of Frozen Dough on frozen Bread Quality
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 287~294
When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3
was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3
was smaller than the products at 5
(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3
, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.
Production of Bioflocculant by Agrobacterium sp. KF-67
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 295~301
Among 120 microorganisms isolated from soil, KF-67 was the best producer of flocculant and was examined for flocculating ability in the kaolin clay and CaCl2 suspension. KF-67 was identified to be a species belong to the genus Agrobacterium sp. The influence of components of the culture medium for flocculant production by Agrobacterium sp. KF-67 was studied. The favorable carbon and inorganic nitrogen source for production of the flocculant were glucose and NH4NO3 and their addition concentrations were 2% and 0.1%, respectively. Addition of the organic nitrogen such as yeast extract, peptone and inorganic salt such as CaCO3 significantly increased the production of flocculant. These result indicated that the production of flocculant by Agrobacterium sp. was significantly affected by both organic nitrogen and inorganic salt. The components of the optimum culture medium were 2% glucose, 0.1% NH4NO3, 0.01% yeast extract, 0.01% peptone, 0.04% CaCO3, 0.03% NaCl in initial pH 7.5 when cultured with rotary shaker controlled at 3
and 120 rpm. Under the optimum culture medium, flocculant production was highly improved about 76% than that isolation medium.
Processing of Oleoresin Onion
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 302~308
The purpose of this study was to investigate the extraction yield and quality stability as to the oleoresin process with large amount of onion at one time. The first mixed-product is raw onion juice which was reduced the compression and concentrated by Brix 70% mixed together wit the residue which was extracted and concentrated by ethanol, the second product manufactured by the same method above after the autoclaving with onion, and the other product is made by grinding by 50mesh to freeze-dried onion. Each of yields were 7.3, 9.1 and 0.8% and each of total sugar content was 616.4, 712.3 and 150.3mg/g. Therefore the product extracted by ethanol from freeze-dried onion was very low in yield and total sugar content. By the index of the overall odor intensity, contents of total pyruvate were 1,733.7, 520.6, and 2,716.5
/g for each product. As a result, oleoresin onion processing that desired to use raw onion was remarkable for odor recovery. For the homogenous mixture with concentrate of onion juice and ethanol extract were emulsified by the addition of 2% of PGDR(polyglycerol condensed ricinoleate) and agitation(10,000rpm, 30 minutes). At this time, interfacial tension was 1.9 dyne/cm and the formation of emulsion was for 96.2% when left over 24hours in 6
. When it was to be centrifuged(2,000
G, 80 minutes) after emulsification, the volume of emulsion level without seperation was 92.6%, and very high in emulsification stability. The induced heating-oxidize with soy bean oil and sesame oil added to 1% of onion oleoresin, induction-time extension effect appeared with antioxidant activity that was applicable for 80.8~82.2% as to the effect of addition of 0.02% BHA.
A Study on Sugars in Korean Sweet Rice Drink "Sikhye" -5. Structure Analysis-
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 309~313
Bench scale Sikhyes were produced from rice and glutinous rice and limit dextrins in rice Sikhye and glutinous rice Sikhye were purified by ethanol precipitation and Biogel P-2 gel chromatography and FPLC on Superose 12 column and analyzed. The purified limit dextrin in rice Sikhye and glutinous rice Sikhye showed bot signal of
-1,6-glucosidic linkage with its estimation ratio of 4.5:1 and 5.9:1, respectively, by 1H-NMR analysis. Limit dextrins were hydrolyzed by pullulanase. The enzyme hydrolysis products contained maltose, maltotriose, maltotetraose, maltopentaose and matohexaose. These results suggest that limit dextrins were composed of these maltoolgosaccharide series with
Sugars in Korean Jujube Fruit and Jujube Fruit Drink
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 314~319
Sugars in Korean jujube fruit and jujube fruit drinks were studied. The sugars in Korean jujube fruit were extracted by boiling with water for 30min and stirring for 1 hour at 7
after soaking in the water for 24 hours at 4
followed by crushing. Korean jujube fruit was found to contain 25% of sucrose, 21.2% of fructose and 20.7% of glucose. Korean jujube fruit drinks of V company and H company were found sugar composition of 5.9% and 6.9% of sucrose, 2.2% and 2.1% of fructose and 2.4% and 2.4% of glucose, respectively. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. A viscous material in jujube fruit and jujube fruit drinks was separated by ethanol fractionation, and identified as pectin by 1H-NMR and carbazole analysis. Pectin of Korean jujube fruit, jujube drink of V company and jujube drink of H company was found to contain 61, 58 and 55% of galacturonic acid, respectively.
Inhibition of Vibrio vulnificus in Oysters using Organic Acids
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 320~324
The number of Vivrio vulnificus strain 29307 was assessed for oysters treated with acetic, lactic, citric, and alginic acids during storage at 15
. When oysters were dipped with 0.5% acetic, 0.5% lactic, or 0.5% citric acids for 3 min, V. vulnificus was not detected after 4 days of storage. V. vulnificus in the treatment of 3% alginic acid (AL) containing 2% acetic acid (AA) was not detected after 2 days of storage, while it was isolated in the controls for 4 days of storage. Based on these results, the combination of AL and AA was more effective for preventing the growth of V. vulnificus in oysters than the treatments of the acid alone.
Partial Purification and Properties of Inulinase from Garlic(Allium sativum L.)
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 325~329
A inulinase of garlic(Seosan) was partially purified by ammonium sulfate fractionation and Sephadex G-150 gel filtration chromatography with a recovery of 9.1%. Optimum temperature and pH of the enzyme were 4
and pH 6.0, respectively, and the enzyme was stable below 7
and in the pH range of 5.0~8.0. The enzyme was strongly inhibited by metal ions(Al3+, Mn2+, Hg2+, Cd2+) and EDTA, and the Km value for inulin was 0.22%.
Dietary Factors and Life Style Affecting the Causal Infection on the Gastric Cancer of Adults in Rural Korea
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 330~338
To examine the relationship between the causal infection of gastric cancer and lifestyle and nutritional status, we surveyed 183 persons, 102 female and 81 male, aged 40 years and over from August to October, 1996, in Chunchon area, Kang Won Do, Korea. For this purpose, we investigated Helicobacter pylori infection in the agricultural Korean adult and identified the effect of sex, age, smoking, alcohol consumption, economic status, occupation and lifestyle. Helicobacter pylori immunoglobulin G(IgG). Helicobacter pylori infection was present in 64.5% of total subjects, and 63.7% of female, 65.4% of male and its prevalence was increased with age, smoking, low education level, low monthly income, high childbirth. Some nutrients intakes were significantly difference between Helicobacter pylori infection positive(+) group and those negative(-) group. The negative Helicobacter pylori infection group were much more intaked energy, total protein, total fat(p<0.05), animal fat(p<0.05), Iron(p<0.001), vitamin A(p<0.01), vitamin C(p<0.05) than Helicobacter pylori positive infection group. But the calcium intakes were lower than positive(+) group. Key words : Nutritional survey, Helicobacter pylori, Nutrient intake, Korean agricultural adult
Characteristics of Noodle Added with Chestnuts Flour
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 339~343
To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference(
E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.
Production of Xylanase by Bacillus sp. DSNC 101
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 344~349
A strain of Bacillus sp. DSNC 101, isolated from soil, produced up to 305.0 units/ml of xylanase when grown on te medium containing 2.0% xylan, 2.0% yeast extract and 0.4% K2HPO4. The strain produced xylanase in the presence of xylan, soluble starch, rice straw, Avicel, maltose, and lactose as a sole carbon source, but the enzyme was not synthesized in the presence of xylose, glucose or arabinose. The crude xylanase preparation did not show hydrolytic activity towards cellulosic substrates and PNPX, a chromogenic substrate for
-xylosidase. The temperature and pH optima for the xylanase production were 4
and 8.0, respectively. Xylanase synthesis was repressed by glucose, but not by xylose. The hydrolysis products of xylan catalyzed with the culture filtrate were xylooligosaccharides such as xylobiose and xylotriose but xylose was not detected by tin layer chromatography.
Isolation and Identification of Major Microbial Groups during Baikkimchi Fermentation
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 350~359
The changes in pH, acid contents and microbial counts were investigated during fermentation of Baikkimchi, a kind of Kimchi without red pepper, and the major microbial groups were also isolated and identified. Immediately after the preparation of Baikkimchi(pH 6.15, acid contents 0.03%), its major microbial group was Gram negative rods, and was composed of Pseudomonas(55%), Enterobacter(40%) and Erwinia(5%). After 2 days of fermentation at 15
, the most predominant microbial group was changed to lactic acid bacteria. Lactic acid bacteria showed 1st, 2nd and 3rd stationary phase on its growth curve in 4, 12 and 50 days of fermentation, respectively. At the 2nd stationary phase of lactic acid bacteria(pH 3.51, acid contents 0.59%), the group was composed of Lactobacillus bavaricus(55%), Leuconostoc mesenteroides subsp. mesenteroides(42.5%) and Leuconostoc paramesenteroides(2.5%), while at the 3rd stationary phase(pH 3.40, acid contents 1.10%), that was Lactobacillus plantarum(65%) and Lactobacillus brevis(35%). The physiological and biochemical characteristics identified as Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc paramesenteroides, Lactobacillus plantarum and Lactobacillus brevis showed good agreement with the current taxonomic system, but those identified as Lactobacillus bavaricus showed some disagreements. The number of yeast was decreased wit the increase in the number of lactic acid bacteria. Yeast showed stationary phase in 30 days between the 2nd and 3rd stationary phase of lactic acid bacteria, and the group was composed of only gunus Saccharomyces.
Studies on Sikhye Wine -1. Rice Sikhye Wine-
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 360~364
Rice Sikhye was fermented by Saccharomyces cerevisiae for 10 day at 29
. Fermentable sugars such as glucose, maltose and maltotriose in rice Sikhye were converted into ethanol by the yeast, but limit dextrin was remained after the fermentation. Rice Sikhye wine was found to contain 5.3% of limit dextrin, 6.5% of ethanol, 2.9
mol/ml of amino acid, 457
/ml of protein, and the acidity of the Sikhye showed 3.1, respectively, and its pH was 3.67. Limit dextrin in rice Sikhye wine showed both signal of
-1,6-glucosidic linkage wit its estimation ratio of 5.6:1 by 1H-NMR analysis. The taste of rice Sikhye wine was similar that of wine.
Studies on Sikhye Wine -2. Glutinous Rice Sikhye Wine-
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 365~369
Glutinous rice Sikhye was fermented by Saccharomyces cerevisiae for 10 day at 29
. Fermentable sugars such as maltose and maltotriose in glutinous rice Sikhye were converted into ethanol by the yeast, but limit dextrin was remained after the fermentation. fermentation rate of sugars in glutinous rice Sikhye was lower than that in rice Sikhye. Glutinous rice Sikhye wine was found to contain 7.3% of limit dextrin, 3.6% of ethanol, 0.35
mol/ml of amino acid, 100
/ml of protein, and the acidity of the Sikhye showed 3.2, respectively, and its pH was 3.23. Limit dextrin in glutinous rice Sikhye wine showed both signal of
-1, 4- and
-1,6- glucisidic linkage with its estimation ratio of 5.6:1 by 1H-NMR analysis. The taste of rice Sikhye wine was similar that of wine.
Studies on Sikhye Wine -3. Commercial Sikhye Wine-
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 370~374
Commercial Sikhye was fermented by Saccharomyces cerevisiae for 10 day at 29
. Sucrose was hydrolyzed into glucose and fructose by invertase from the yeast, and the glucose and fructose were converted into ethanol by the yeast. Commercial Sikhye wine was found to contain 6.6% of ethanol, 0.32
mol/ml of amino acid, 226
/ml of protein, and 2.5ml 0.1N NaOH of acidity, respectively, and its pH was 3.21. Limit dextrin in commercial rice Sikhye wine showed both signal of
-1, 4- and
-1, 6- glucosidic linkage with its estimation ratio of 25:1 by 1H-NMR analysis. The taste of rice Sikhye wine was similar that of wine.
An Anticoagulant Polysaccharide Isolated from Ganoderma lucidum
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 375~381
The anticoagulant polysaccharide was screened from the ediable mushrooms. Among them, alkali extract of Ganoderma lucidum showed the highest activity in aPTT. A crude polysaccharide fraction (GL-I) was prepared from the 1N NaOH solution extract of Ganoderma lucidum followed by methanol-reflux, precipitation with ethanol, dialysis and lyophilization. GL-I inhibited the intrinsic pathway in blood coagulation pathway and exhibited concentration dependent anticoagulation effects. The anticoagulant activity of GL-I was decreased greatly by periodate oxidation, but was not changed by pronase digestion. These suggest that carbohydrate moiety may be related to the anticoagulant activity. GL-I consisted of glucose, galactose, fucose, xylose, mannose, arabinose in a molar ratio of 19.3:3.0:2.3:1.3:1.0:0.3. GL-I was partially purified on the DEAE-Toyopearl 650C(GL-IalongrightarrowGL-If) and on the Sephadex G-100(GL-Ic-ilongrightarrowGL-Ic-II).
Effect of Steeping on Browning of Onion Hydrolysate
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 382~386
In the present study, an attempt was made to investigate the effects of steeping treatment on browning of onion hydrolysate. After steeping treatment with solvents, phenols content of methanol and ethanol were showed 25.1mg/ml and 24.9mg/ml. And absorbance of methanol and ethanol was showed 0.26 and 0.22. L and b value of treatment with methanol and ethanol were lower than other solvents. Browning reaction of onion hydrolysate was decreased with increasing concentration of ethanol. Treatment of above 80% ethanol was effective to remove phenols and was showed a low color intensity. Treatment with 80% ethanol was more effective than addition of cystein to remove phenols and to decrease browing degree.
A Study on the Nutritional Status of Lunch-box of Highschool Students in a Korean Rural Area
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 387~393
This study was aimed to investigate the nutritional status of 270 students of high school from September 5 to 10 in 1995, 재 are eating their lunch-box. This results were summarized as follows : The average height of boys and girls was 170.0
0.8cm and 155.8
1.4cm, respectively. The average weights of them were 60.5
0.3kg(male) and 48.5
0.7kg(female). BMI(Body Mass Index) of them were 20.15
0.29(female). The weight of the staple of their lunch-box is 301~350g(38.7%, boys) and 200~250g(50.8%, girls). Among the subjects, 54.1% carry two dishes, and they eat 40 kind of side dishes, including kimchi usually cooked by roasting. The balanced diet based on the five basic food groups is almost impossible, especially they don't eat sufficiently protein food and calcium food. All the nutrients except vitamin A, C and niacin, are below the Recommended Daily Dietary Allowances for Koreans. The rate of calorie of carbohydrate : fat : protein is 81.5 : 9.5 : 11.5(boys) and 80.5 : 9.8 : 10.5(girls). The 78.0% of total amount of calorie was from carbohydrate.
The Effects of Taheebo Extracts on Gastric Secretion and Gastric Injury in Rats
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 394~400
The effects of methanol and water extracts of Taheebo were investigated on gastric secretion, gastric lesion and ulcer in rate. Experimental gastric lesion and ulcer was produced in rats using the following methods : HCl.aspirin-induced lesion, HCl.ethanol-induced lesion, indomethacin-induced ulcer and water-immersion stress ulcer model. In addition, the amount of gastric secretion in pylorus-ligated rats for 4 hours was determined. Water extracts of Taheebo significantly inhibited HCl.aspirin-induced gastric lesion at 1,000mg/kg, po in rats. Likewise, Water extracts of Taheebo caused significant inhibition of indomethacin-induced ulcer at oral dose of 1,000mg/kg. The lesion induced by HCl.ethanol was significantly reduced by both water and methanol extracts of Taheebo. It also showed significant antiulcer activity in water-immersion stress ulcer, respectively. In gastric secretion experiments, methanol extracts of Taheebo also showed significant inhibition of gastric juice secretion, acidity and acid output at doses 500 and 1,000mg/kg. These results may suggest that Taheebo shows antigastritic and antiulcerative action in rats in part by the inhibition of gastric juice secretion and acidity.
Changes in Actomyosin ATPase Activities Extracted from Beef Meet during Postmortem Storage
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 401~406
This study was carried out to compare the extractability and ATPase activity of actomyosin extracted shank, rib and loin muscle of beef meat stored at 8
. The extractability of actomyosin in shank, rib and loin muscle were 36.74, 72.55 and 56.77mg/g early in the storage, respectively. The extractability of the rib and loin muscle were similar, the shank muscle was processed differently with their. The Mg- and Ca-ATPase activity of the shank muscle rised to 3 days, but decreased the 6th day. And Mg- and Ca-ATPase activity of the rib muscle was similar during storage period, the loin muscle made a slow descent. The strength of Mg- and Ca-ATPase activity showed in the order shank, rib and loin muscle. The EDTA-ATPase activity of the shank and rib muscle was difference according to storage period and ionic strength, but the loin muscle was increase in succession with magnitude of ionic strength.
The Mechanism of Antimutagenic Effect of Cinnamaldehyde on Chemical Mutagenesis
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 407~413
The antimutagenic mechanism of cinnamaldeyde on mutagenesis induced by 4-nitroquinoline-1-oxide(4-NQO) and N-metyl-N'-nitro-N-nitrosoguanidine (MNNG) was investigated in various DNA repair-deficient strains, E. coli B/r and K-12 series. Cinnamaldehyde did not show any effects not only on the
-galactosidase activities of GW1060 and GW1103(recA441) which synthesizes
-galactosidase consitutively at 41
but also on that of GW1107[lexA51 (Def)] in which the SOS response always occur. These results suggest that cinnamaldehyde dose not change the function of RecA which positively controls the SOS response as well as not acting as the repressor like LexA. In addition, no inhibitory effect of cinnamaldehyde was observed on the growth of Trp+ revertant and the delay of viable cell growth was also not found by adding cinnamaldehyde. Despite the decrease in the number of revertants, a significant increase in survival of 4-NQO treated cells was observed in E. coli WP2s(uvrA), ZA159(
uvrB) and TK603(uvrA). But these effects disappeared in excision-proficient strain WP2(uvrA+) and lexA-deficient strains(CM561 and CM611). The enhancement of survival was not found in WP67(uvrA polA) deficient in polymerase I which ligates the gap between complementary DNA. From the above results, we assume that cinnamaldehyde might show antimutagenic effect by enhancing an error-free recombinational repair system.
Equipment and Materials for Food Sanitation
The Korean Journal of Food And Nutrition, volume 10, issue 3, 1997, Pages 414~421
HACCP procedures are regarded as essential components of modern safety assurance programs for all forms of food processing and preservation, including irradiation. Control of hazards and classification of hazardous microorganisms and indicator organisms (and related tests) are helpful to establish preventive and practice regulations at each facility. A carefully conceived and well implemented system assure the safety of all products. The HACCP is designed to prevent defects, rather than to detect them as in traditional end-point testing and inspection, as controlling requirements into food formulations, processing parameters and operating practices. This article commentes on some equipments and materials for HACCP system.