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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 11, Issue 6 - Dec 1998
Volume 11, Issue 5 - Oct 1998
Volume 11, Issue 4 - Aug 1998
Volume 11, Issue 3 - Jun 1998
Volume 11, Issue 2 - Apr 1998
Volume 11, Issue 1 - Feb 1998
Selecting the target year
Chemical and Sensory Characteristics of Kimchi Added Apple Juice
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 1~5
The purpose of this study was to investigate the chemical and sensory properties of Kimchi added apple Juice. Kimchi added amount of 0, 5 and 10% of apple juice was fermented at 4
for 20 days. During the fermentation, pH was lowered in all Kimchi samples and pH of Kimchi added apple juice was a little lower than that of Kimchi without apple juice. Acidity was increased continuously and saltiness was maintained at 1.6~2.3% levels during fermentation. Although reducing sugar was increased in the early stage of fermentation, it was decreased subsequently as fermentation proceeded. Also the reducing sugar of Kimchi added apple juice was relatively higher than the other sample. Total vitamin C(Vit C) of Kimchi added apple juice was reduced in the early stage of fermentation and increased gradually after 10 days. As a result of the sensory evaluation, Kimchi added 5% of apple juice, was showed high scores in taste, flavor, texture and overall acceptability in the early stage of fermentation.
Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil 2. Effect of Deodorizing Temperature on Cold Test and Smoke Point in Corn Oil
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 6~10
It was determined to effects on cold test(CT) and smoke point (SP) of deodorizing temperature(DT) in corn oil. Increase of DT was induced to decrease of CT in deodorized oil, which was against the winterized oil inleted. Especially, the decrease of CT in deodorized oil was sharply at more than 26
, this phenomenon was supposed to according the increase of total saturation degree as well as SU2, S2U, and S3 type triglyceride content. On the other hand, SP was showed the highest value as 242
at DT as 24
, the value was decreased to 235~238
at DT as 245~27
. This phenomenon was appeared in inverse proportion to the acid value of sample oils. Accordingly, high temperature deodorizing proved to be a very undesirable effect between general physicochemical characteristics, fatty acid composition and CT, SP etc.
A study on Food Preference of Workers for Meal Served by Industry Foodservice
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 11~19
This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.
Changes in Amine Constituents of Kwamaege Flesh by Different Drying for Pacific Saury, Cololabis saira
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 20~25
We investigated a DMA, TMA, TMAO, a toxic substance to human body can be generated during drying, in a Pacific saury, Cololabis saira. Changes of amine during drying showed a rapid increasing trend until a day of ninth according to an increasing of ambient temperature. And a content of DMA, TMA, TMAO during artificial drying is lowerd than during natural drying. A case of TMAO contents showed that it was decrease during TMA component is generated in drying process Also they can be generated in a drying process. Thus we concluded that an approvement in a general distribution of Kwamaege is needed for preventing a generation of a toxic component such as a DMA, TMA.
Effect of deodorizing Temperature on Physicochemical Characteristics in Corn Oil III. Effect of Deodorizing Tmeperature on Trans Fatty Acid Formation in Corn Oil
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 26~30
It was determined the effect of deodorizing temperature on forming amount and its composition of trans fatty acids by GLC in corn oil. Trans fatty acids were detected a trace amount at the low temperature deodorizing as 240~25
, but it s amounts were showed to 0.30, 0.57, 0.64 and 0.81% at the high temperature deodorizing as 255~27
, respectively. The isomerization phenomenon was remarkably in order that double bond number might to increase, tt, and ttt type were not detected nearly, that the ct, tc, cct and tcc type were detected to the large amount, respectively.
Antimicrobial Activity of Herbs with Treatments of Intestinal Diseases against intestinal Pathogens
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 31~35
In this study, we investigated the antimicrobial activity of herbs related with treatments of intestinal diseases against intestinal pathogens under anaerobic broth system. The water extract of Saussurea lappa Clarke and Myristica fragrans Houtt. showed no growth inhibition against tested pathogens(Eubacterium limonsum ATCC 10825, Escherichia coli ATCC 25922, Bacteroides fragilis KCTC 5013, Clostridium perfringens STCC 3627, Staphylococcus aureus KFCC 11764 및 Salmonella typhimurium ATCC 14028). All tested pathogens were not inhibited in broth containing 100
of Areca catachu L. Water extract but its extract strongly inhibited the growth of Eubacterium limonsum STCC 10825, Bacteroides fragilis KCTC 5013, Clostridium perfringens ATCC 3627 and Salmonella typhimurium ATCC 14028 at 1,000 to 2,000
of concentration. Escherichia coli ATCC 25922 and Staphylococcus aureus KFCC 11764 hardly grew in broth containing 2,000
of Terminalia chebula Retz. water extract.
Antimicrobial Activity of Areca catachu L. Extract of against Intestinal Pathogens
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 36~40
Areca catachu L. which was showed antimicrobial activity against intestinal pathogens through screening herbs related treatments of intestinal diseases, were extracted by methanol and fractionated by n-hexane, ethylether, ethylacetate, and water. Antimicrobial activities of the methanol extract and each fractionates were then investigated under the anaerobic broth system. All fractions of Areca catachu L. except of n-hexane showed antimicrobial activity against all tested pathogens. Especially, ethylacetate fraction of them had the most significant inhibition activity. There is no significant difference of antimicrobial activity among each fractionates. Fraction of Areca catachu L. ethylacetate fractionate, which were fractionated by Sephadex G-200 and Silica gel column chromatography revealed the strongest antimicrobial activity at 5 to 7 and 20 of fraction number, respectively.
Functional Characteristics of Egg Oil Extracted from Duck's
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 41~46
The aims of this study are conducted to investigate the effect of Duck's egg oil no new functional characteristics in the diabetics induced by streptozotocin(STZ) and inhibition of antitumor activity toward Sarcoma-180 bearing mice. Serum glucose content by administration of Duck's egg oil in diabetic group induced by STZ were maintained with normal state than that of control. Phospholipid and triglyceride contents were significant decrease in group of administration with Duck's egg oil than that of control group. Total cholesterol, LDL + VLDL cholesterol and atherosclerotic index were decreased in the group of treatment of Duck's egg oil when does level compared with that of control group. On the other hand, the growth inhibition of the Sarcoma-180 showed the highest level of 63.89% when 150㎎/㎏ Duck's egg oil administrated. The life prolongation effect showed 19.7% at dose of 150㎎/㎏.
A Study on the Nutritional Status of Elementary School Children Attending a Rural Type School Lunch Programs
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 47~53
This study was conducted to evaluate the nutritional status of elementary school lunch programs. The subjects of this study were consisted of 220 elementary school students in the 5th and 6th grades. Dietary intake of nutrients was assessed by modified 24-hour recall method. The results are summarized as follows : The children' average body weights were 36.3
7.39kg in boys and 35.7
8.35kg in girls. Their average heights were 141.9
5.82cm in boys and 142.5
5.82cm in girls. Total daily energy and nutrients intakes were below the RDA's, except for intakes of niacin and ascorbic acid. The rate of calorie of carbohydrate : protein : fat was 73:13:14(male) and 70:14:16(female). Score of food habit was poor 43.6% of subjects.
A Study on the Actual Condition for Portion Control of Meal Served by Elementary School Foodservice Operation
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 54~60
This study was focused on setting up a proper portion by elementary school foodservice operation. The results were summarized as follows : Individual average consumption size and consumption rate from elementary school foodservice : cooked rice 238g(97.84%), soup 213g(93.8%), pot stew 277g(91.2%), stir fry 68g(83.9%), stew 67g(81.3%), fresh salad and seasoned vegetable 54g(81.0%), kimchi 49g(95.6%), one course dish 429g(96.3%). Proper portion of meal for the elementary school foodservice based on a statistical data was as follows : cooked rice 230g, soup 205g, pot stew 262g, stir fry 40∼55g, stew 70g, fresh salad and seasoned vegetable 45∼50g, kimchi 50g, one course dish 360∼400g.
The Effects of Addition of Agar on the Texture Characteristics
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 61~67
Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.
Pruification of Yellow Color from Gardenia(Gardenin jasminoides Ellis) for Development of Natural Food Color
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 68~71
In order make natural food color from gardenia(Gardenia jasminoides), we investigated optimal conditions of color extraction, in case of water extraction, optimal conditions for color extraction were 7
, 48hrs, pH 7.0 and substrate 10%, respectively. And extracted crude color was purified by activated white clay, were isolated glycoside peak (238nm) and yellow color peak(40nm) from extracted crude color. The pruified color was increased by 27-fold and the yield was 96%.
Mutagenic Test of Gardenia Yellow Pigment
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 72~76
Gardenia yellow pigment produced by Gardenia jasminoides Ellis was tested for reverse mutagenic test in Salmonella typhimurium stains TA1535, TA1537, TA98 and TA100 at concentrations raging form 6.25 to 200
per plate. No significant reverse mutagenic activity was observed in any of the S. typhimurium strains, in either presence or absence of S9 mix. There was no toxicity to the bacteria. These result indicate that yellow pigment doesn't have mutagenicity.
Single-Dose Oral Toxicity of the Gardenia Yellow Pigment in Rate and Rabbits
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 77~81
This study was performed to evaluate single-dose toxicity of the gardenia yellow pigment in Sprague-Dawley rats and New-Zealand White rabbits via oral routes. The yellow pigment was administered in rats at does levels of 5,000, 2,500, 1,250, 625, 312.5mg/kg and 9mg/kg. And also yellow pigment was administered in rabbits at does levels of 5,000, 2,500, 1,250mg/kg 0 unit /kg. The rats and rabbits of both sexes were observed daily for 14 days after single oral administration. Yellow pigment treated rats and rabbits did not induce any mortalities and abnormal signs in clinical findings, body weights, gross findings and histopathological finding. Based on these results, it is impossible to estimate LD50 values in rats and rabbits. Therefore, it was concluded that gardenia yellow pigment have no effect on acute toxicity and side effect in rats and rabbit.
Changes of saponin Contents in Panax ginseng Leaves by Different Harvesting Months
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 82~87
To study of production of Panax ginseng leaf tea, after harvested the leaves in July, August, and September as ripening season, the content and composition of ginseng saponin were investigated. 1. Crude saponin contents in the leaves were a about 16.5%, and they were found to be lower in the leaf harvested in September than those harvested in July or August. 2. As similar patterns were observed with month to month in ginsenoside, sum of major ginsenosides of -Re, -Rd and -Rg1 was fixed about 70% of saponin at harvested in each month. And minor components were ginsenoside -Rb1, -Rb2 and -Rc as in order. 3. The ratio of protopanaxadiol(PD)/protopanaxatriol(PT) was revealed reduction of 1.13 of harvested in July to 0.85 of those in September gradually. The contents of protopanaxadiol were high in the leaves of August and protopanaxatriol was high in those September.
The effect of Nutrient Intake and Past Dairy Products Consumption on Bone Mineral Density of Postmenopausal of Korean Women
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 87~98
This study was conducted to investigate Osteoporosis on the effect of dietary factors and past young age period's dairy products consumption on BMD in 170 postmenopausal Korean women without diagnosed disease. Bone mineral density(BMD) of lumbar spine was investigated by dual energy X-ray absorptiometry. Dietary assesment of the subjects were measured by Cognitive Food Frequency Recall method. The measurements of group average were 57.9kg of body weight, 36.73 of BMI(Body Mass Index), 2103.3㎉ of energy, 638.7mg of dietary calcium, 70.3g of protein, and 10.58mg of iron. Nutrient intake levels were similar to or more than the level of Korean Recommended Dietary Allowances. Bone Mineral Density(BMD) of Lumbar spine(L2-L4) of group average was 0.912g/
, and under 50 yr's 1,02g/
, 50~54 yr's 0.92g/
, 55~59 yr's 0.85g/
, over 60 yr's 0.85g/
, had been getting low degree on aging. BMD of the Lumbar spine was positively correlated with calorie, body weight, dietary calcium, protein, phosphorus and serum albumin. Past dairy products consumption experiment was highly significant on BMD in teenage period(R square = 26, p-value 0.0031). Particularly in over 60 yr group, the correlations between BMD and past dairy products consumption in teenage period had shown highly significance(r=0.48, p<0.02). 55~59 yr age group had also positive correlation(R squae = 0.29, p<0.05). This results confirm that the most effective way of preventing osteoporosis and the fractures is to maximize peak bone mass in early life and to minimize bone loss through the balanced intake of Ca and other nutrients and regular physical activity.
The Characterization of Polysaccharides from Tichocarpus crinitus
;;Irina M. Yermak;
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 99~106
Two kinds of carrageenan were extracted from red seaweeds, Tichocarpus crinitus, collected in The Peter the Great Bay of Russia on August, 1996. One is KC1-insoluble carrageenan and another is KC1-soluble carrageenan. The yield of KC1-insoluble carrageenan was 17.15%, which is composed of 18.06% total sulfate, 5.61% protein, 3.51% K+, 0.49% Na+, 1.66% Ca2+, 54.26% galactose, 4.68% xylose, trace of mannose and glucose. The yield of KC1-soluble carrageenan was 3.52%, which is composed of 24.06% total sulfate, 5.2% protein, 5.32% K+, 0.16% Na+, 2.80% Ca2+, 33.54% galactose, 5.48% xylose, 4.32% mannose, trace of glucose. But rhamnose was not detected in both case. FT-IR spectrum showed that the KC1-insoluble carrageenan was kappa-type carrageenan and that KC1-soluble carrageenan was lambda, iota hybrid-type carrageenan. KC1-insoluble carrageenan was very weakly formation the gel compared with KC1-insoluble carrageenan from other red seaweeds. So we investigated viscosity. Both type carrageenan was stable in the temperature until 9
, 1 hr. The viscosity of the solution of KC1-insoluble carrageenan was increased to about two folds by K+, but was not changed by Ca2+. The viscosity of the solution of KC1-soluble carrageenan was reduced by K+ and Ca2+. Both of them was stabilized in alkali but was reduced in comparison with acid conditions. In this study, both carrageenan was expected as thickening agent than gelling agent for food additives.
Effects of Red Ginseng Extracts on Hydrogen Peroxide Production of Murine Prtitoneal Macrophages
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 107~113
This experiment has conducted to evaluate whether single injection of red ginseng extract including 50% ethanol extract, crude saponin, and lipid soluble fraction can induce oxidative burst of mouse peritoneal macrophages with use of fluorescence spectrophotometer. To optimize conditions of fluorescent spectrophotometry, concentrations of DCFH-DA(2', 7' -dichlorofluorescin diacetate) was 1.6
and control oxidative burst by Zymosan A and PMA(phorbol myristate acetate) were 100
, 250ng, respectively. Though in vitro macrophages failed to induce increment of H2O2 production, but 50% ethanol extract group induced significant enhancement of H2O2 production when zymosan A triggered oxidative burst. On the other hand, lipid soluble fraction enhanced significantly H2O2 production than that of control group. These findings consisted with the other reports which showed ginsenosides inhibited nitric oxide production and lipid soluble fraction activated colony stimulating factor(granulocyte - monocyte) activity in bone marrow stem cells. As is well known, lipid soluble fraction contains phenol compound, polyacetylene compound and alkaloids. Further study would unravel which component of it can induce H2O2 production of macrophages. Key words : Red ginseng(Panax ginseng), H2O2 production, macrophages.
Effects of Hot Water Extracts from Lentinus edodes on Hepatic Functional Enzyme Activities in the Rat Fed Butter Yellow(p-Dimethylaminoazobenzene)
The Korean Journal of Food And Nutrition, volume 11, issue 1, 1998, Pages 114~122
This study was designed to observe the effect of hot water soluble polysaccharides extract(PS) from Lentinus edodes on the enzyme activities related with hepatic function and peroxidation in the rats fed better yellow. The four groups of male SD rats were fed with the diets contained 15% casein(basal diet; NO group), added butter yellow(BO group) or /and PS(NP, BP group) for 6 weeks. The activities of
-GTP and GPT in BP were significantly lower compared with BO. The activities of glutathione peroxidase, catalase and lactate dehydrogenase were not significantly different between NP and NO, while those activities were significantly lower value in BP than BO. The activities of glutathione S-transferase of the microsomal and cytosol fractions were significantly lower in BP than in BO. The contents of glutathione and malondialdehyde in the liver were considerably low value in BP. In a view of these results the PS of Lentinus edodes prevents the lipid peroxidation and diminishes the liver toxicity caused with better yellow. The superoxide dismutase activity in cytosolic fraction of liver was not found any effect in all groups. But hepatic function enzyme activities such as catalase and glutathione peroxidase, LDH activities were remarkably decreased in the groups 2(basal diet + PS) and the
-GTP, GOT and GPT activities, too. In liver, the contents of glutathione decreased by PS supplementation but HDL-cholesterol and total cholesterol ratio in plasma decreased at the groups 3, 4. The
-GTP, GOT and GPT in plasma were remarkably higher in the rats fed the p-DAB than the control group, too. But above enzyme activities significantly decreased in the groups fed PS.