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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 13, Issue 6 - Dec 2000
Volume 13, Issue 4 - Aug 2000
Volume 13, Issue 3 - Jun 2000
Volume 13, Issue 2 - Apr 2000
Volume 13, Issue 5 - Feb 2000
Volume 13, Issue 1 - Feb 2000
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The Effect of Addition of Potato Starch on the Frozen Dough
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 403~410
This study was carried out to understand the effect of addition of potato search on the frozen dough. The characteristics of frozen dough were measured by the farinogram, the extensogram and the amylogram. The results of these measurements show that the dough added with starch has higher stability than the control. The physical and chemical change of the dough were measured in accordance with the period of the frozen storage. The dough added with starch showed smaller physical and chemical change than control, which means that the starch prevents the frozen dough from the deterioration during the frozen storage. It is supposed from this result that the starch protects the activity of yeast and the structure of gluten matrices from frozen damage. It is understood from this study that addition of potato starch into frozen dough improve the stability of the frozen dough.
The Development of Functional Beverage from the Inner Skin of the Chestnut Castanea crenata ( II ) -Physiological Effects of Chestnut Inner Skin Tea, Brown Rice-preen Tea and Cassia tora Tea in Mouse and Rat-
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 411~418
The purpose of this study was to investigate effects of chestnut inner skin tea, brown rice-green tea and Cassia lora tea on the activation of physiological functions (regional cerebral blood flow, mean arterial blood pressure, proliferation of immunocytes in vitro and in vitro, suppression of cancer cell proliferation) in mouse and rat. We used 8 weeks-old balb/c male mice, 300g ICR rats and L1210 cell lines. Regional cerebral blood flow(rCBF) and mean arterial blood pressure(BP) were measured using Leser-Doppler Flowmetry(LDF) and the proliferation of cells was measured using a colorimetric tetrazolium assay(MTT assay). The experimental results are as follows : 1. rCBF was increased by Cassia tora tea, but decreased by chestnut inner skin tea in rats. 2. BP was increased by brown rice-green tea in rats. 3. Proliferation of mouse thymocytes and splenocytes were significantly increased by chestnut inner skin tea in vitro. 4. Proliferation of mouse thymocytes was decreased by Cassia tora tea and brown rice-green tea in vitro. 5. Proliferation of mouse thymocytes was decreased by Cassia tora tea and brown rice-green tea in L1210 transplanted mice. 6. Proliferation of splenocytes was accelerated by chestnut inner skin tea in L1210 transplanted mice. 7. Proliferation of L1210 cells was inhibited by chestnut inner skin tea and Cassia tora tea in L1210 transplanted mice.
Study on Quality and Blood Glucose Response of Roll Breads for Diabetes Mellitus
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 419~424
In order to develop the roll bread for diabetes mellitus patients, the roll bread mixed with soybean and barley flour to wheat flour was prepared and followed investigation of physical properties, sensory evaluation and blood glucose response of subjects. When soybean and barley flour was added more than 30%, hardness of mixed roll bread increased more than two times comparing to wheat flour. The roll bread mixed with 10% soybean flour was same in physical properties but was superior in sensory evaluation to wheat flour. While the blood glucose response after intake of roll bread mixed with soybean flour increased more slowly than that after intake of barley or wheat flour, glycemic index of soybean flour decreased. When roll bread was mixed with 10 to 30% soybean flour. the preference was almost same but control ability of blood glucose has improved comparing to adding barley or wheat alone.
Prevalence of Refractive Error and Nutrient Intake Status in a Community Study
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 425~433
This study was conducted to estimate the prevalence of ametropias such as myopia and hyperopia from the community based population study. Another purpose of this study was to determine the association between ametropia and nutrient intake. The study subjects was 492 residents over 20 years of age residing in Kuri City. Ametropia was tested based on re(rector error using auto referactor. Nutrient intake was estimated from the dietary survey using 24 hour recall method. As a result of data analysis, the prevalence of myopia was 57% and that of hyperopia was 11%. Such a high rate of ametropia prevalence may suggest the increasing risk of eye health in a Korean society. Nutrient intake of myopia group was 5∼15% higher than that of normal group in most of the nutrients. Whereas intake of most nutrient except calcium, retinal, fiber for the hyperopia group was lower than that of normal group. The result may suggest that inbalance of nutrient intake has been related with ametropia.
Relationship between Nutritional Status and Clinical Outcome in 120 Hepatoma Patients
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 434~439
This study was conducted to investigate the association between initial nutritional status and treatment outcome of hepatoma patients. Initial nutritional status was measured based on weight, serum albumin and total lymphocyte counts. Treatment outcome was measured in the three categories such as complication, treatment status at discharge and mortality. The study subjects were 120 patients with hepatoma cancer admitted at a university hospital in Seoul. The information about initial nutritional status and treatment outcome was collected from medical records. Chi-square test was used to test the association between initial nutritional status and treatment outcome As a result. 76.6% of the subjects were classified as the nutritional risk group based on initial nutritional states. Prevalence of complication was higher in nutritional risk group I and II than that in non-risk group(p<0.05). Death rare of the nutritional risk group was significantly higher than that of non-risk group(p<0.001). The findings suggest the strong association between the initial nutritional status and treatment outcome of hepatoma cancer.
Physicochemical Properties of Prepersimmon
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 440~445
To develop a new processed foods with prepersimmon, the contents of approximate composition, free sugar, organic acid, mineral and vitamins in prepersimmon(Diospyros kaki Thumb. cv. Fuyu) were investigated. The approximate composition was 89.08% of moisture, 0.26% of crude ash, 0.56% of crude fat and 0.75% of crude protein respectively. Free sugars were composed of glucose, fructose and sucrose. Glucose(3.34%) and fructose(3.01%) were major free sugars, and sucrose was detected a small quantities. The organic acids were composed of citric acid. maleic acid, fumalic acid and lactic acid. Lactic acid(68.65mg%) was major a organic acid and took 79% of total organic acid amount. Minerals were K, P, Na. Ca, Fe and Zn, and K was a major mineral and detected 126.l2mg%, and Fe and Zn were a small quantities. The content of vitamin A was 33.95 R.E., and less than that in hard persimmon, and the content of vitamin C was 171.01 mg%, 10 times higher in comparison with that in hard persimmon, and vitamin B
were detected a small quantities.
Effect of Feeding Basal Diet Supplemented with Mugwort Powder on the Serum Components in Rat
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 446~452
This study was designed to observe the body growth and components of edible mugwort(Artemisia sp.) and medicinal mugwort(Kanghwa medicinal mugwort) . Twenty-four young rats of Sprague Dawley strain, body weight of about 89g were used in this study. They were fed on the basal diet(control diet) supplemented with 5% edible mugwort powder ( EM diet) and 5% medicinal mugwort powder( MM diet) for 4 weeks respectively. In proximate composition of nutrients of mugwort in dry basis(100g). crude protein (16.4g) and crude ash(11.8g) contents of EM were higher to about 2% than that of MM, but crude lipid content(4.3g) of EM was lower to about 2% than that of MM. However, the contents in calcium(6.9g) of MM was higher to 5.3 times than that of EM. but in Mn(17mg), Zn(0.5mg), Fe(131mg), Mg(337mg) of EM were higher to 2.8∼2.3 times and vitamin A(39,776 IU) of EM was higher to 2.9 times than that of MM respectively. Body wight gain rate and diet efficiency ratio of EM and MM diet group were similar to that of the control group. The contents of total protein, albumin, urea nitrogen. creatinine, uric acid, total cholesterol, HDL-C, LDL-C, glucose, amylase, transaminase (GOT, GPT) in serum exhibited no remarkable difference among of the EM and MM diet group but the level of LDH activity of MM diet group were significantly lower than that of the control group and EM diet group.
Chemical Compounds and Volatile Flavor of Rubus coreanum
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 453~459
In order to promote the utilization of Rubus coreanum as functional food, and its physicochemical properties and volatile flavor were examined. The contents of chemical compounds showed 5.39% of moisture, 17.3% of total sugars, 8.6% of reducing sugars, 4.5% of crude ash, 3.9% of crude fiber, 10.6% of crude protein and 1.7% of crude fat and that of free sugars was 1.52% of sucrose, 3.98% of fructose, 1.24% of glucose. Among organic acid was 10.2% of citric acid, 6.29% of oxalic acid and 1.94% of malic acid. The highest component of free amino acids was 1,260.3mg of aspartic acid, 1,054.3mg of glutamic acid, respectively. And that of minerals was 38,789ppm of K. A total of 52 volatile flavor components (11 alcohols, 13 acids, 20 carbonyls, 5 hydrocabons, 3 esters) were identified in the Rubus coreanum, respectively. The major volatile flavor components of Rubus coreanum were 3.78% of linalool in alcohols, 14.40% of caproic acid in acids, 2.99% of 2-hydroxy-4-methoxyacetophenone in carbonyls, 1.59% of aromadendrene in hydrocabons and 0.43% of methyl palmitate in esters.
Cytotoxicity of Crude Extracts of Rheum uudulatum L. with Human Kidney Epithelial Cell A498
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 460~464
We have evaluated cytotoxic effects of four crude extracts of methylene chloride, ethyl acetate, butanol, water layer isolated Rheum undulatum in A498 cell line, human kidney epithelial cells. The cytotoxic evalutation was measured by colorimetric assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide(MTT) , neutral red(NR) and sulforhodamine protein B(SRB). These results obtained are as follows : MTT, NR and SRB quantities were significantly decreased in cultured A498 cells treated four crude extracts by increased concentrations. The cell cytotoxic effect of crude extracts of butanol layer was more stronger than others layer. The values of MTT
50/ of crude extract of butanol layer and were measured both 0.63 mg/ml, 0.65 mg/ml, and 0.68 mg/ml, respectively and the values of water layer were 0.84 mg/ml, 0.82 mg/ml. and 0.80 mg/ml. respectively in cultured A498 cell line.
A Study on the Consumption of Dairy Beverage of Female and Factors affecting the Consumption Status
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 465~476
This study was performed to investigate the frequency of dairy beverage consumption and factors which affect the dairy beverage consumption of women. The subjects were 1,012 females living in Seoul. They preferred milk, yakult. flavored milk, liquid yogurt, semi-solid yogurt, and low fat milk in order of frequency. The consumption of the dairy beverage was not related to season. The respondents knew that the dairy beverages were nutritious and good for their health. More than fifty percent of them answered that dairy beverages tasted good. The consumption of milk and yakult were related with their occupation, habitual aspect, and practical factors. The consumption of liquid yogurt was affected by their family income, habitual aspect, practical factors and familarity with that beverage. The consumption of semi-solid yogurt was affected by their family income, health status, habitual aspect, and practical factors. The consumption of most beverages were affected by the recognition of those beverages rather than by socio-demographic factors. In order to enough drink dairy beverage, nutritional education messages should encourage consumption of dairy beverages. Policies that make students access dairy beverages at school should be promoted.
Kinetic Modeling of Dewatering of Potato Slice When Soaked in Concentrated Solution
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 477~482
For the purpose of explaining the dewatering phenomena of potato slice soaked in concentrated solution three models were proposed. Earlier model cannot explain the dewatering phenomena of potato slice in concentrated solution because of limiting its condition which is necessary to build a model. Therefore other three models were suggested and a model based on Fick\`s second law of mass transport at infinite plate conditions and numerical analysis was test model for explaining dewatering phenomena of potato soaked in concentrated solution. Apparent diffusion coefficient of water could be readily estimated from model III, and it could explain adequately the difference of the dewatering phenomena of various soaking conditions.
Volatile Flavor Components of Wild Chopi (Zanthoxylum piperitum De Candolle) Leaf
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 483~489
Wild Chopi leaves were harvested near Chounghwa Mt. Sangju city in Kyungpook province. Chopi leaves were dried naturally and crushed with and without blanching. From mechanical analysis(GC). fifty five peaks were identified as volatile materials in no blanching leaf. Among the fifty five peaks, twenty three peaks were identified as hydrocarbones(dodecane, sabinene, myrcene etc.), ten peaks as alcohols (isobutylalcohol. cis-pentenol, 1-pentenol, 1-penten-3-ol etc.), seven peaks as aldehydes (3-methylbua-tanal, hexanal, 2,6-dimethyl hept-5-al etc.), four peaks as ketones(3-hydroxy-2-butanone, 2-nonanone, 2-undecanone, 2-tridecanone) and six peaks as esters ( cis-3-hexenyl acetate, linalyl acetate. citronellyl acetate, nervy acetate etc.). Other peaks were founded as 3-cyano-2,5-dimethylpyrazine, dimethyl sulfide, chloroform, 1,8 cineole. Thirty five peaks were identified as volatile materials in blanching leaf. Twenty peaks were identified as hydrocarbones(1,1-oxybis-ethane,
-pinene, camphene. myrcene,
-caryophyllene etc.), as alcohol(L-linalool, (-)-isopulgerol,
-terpineol. citronellol etc.), as aldehydes(nonanal, citronellal), as ketones(2-undecanone, 2-tridecanone etc.) and as esteres(citronellyl acetate. cis-3-hexenyl acetate, neryl acetate etc.). Other peaks were found as 3-cyano-2,5-dimethyl-pyrazine. The amount of volatile materials such as
-phellanderene, L-linalool, citronellal, citronellyl acetate,
-caryophyllene were detected abundantly among the volatile materials.
Bioactive Constituents and Utilities of Artemisia sp. as Medicinal Herb and Foodstuff
The Korean Journal of Food And Nutrition, volume 13, issue 5, 2000, Pages 490~505
Mugwort (Artemisia sp.) abounds on hedgebank, waysides and grassy places in most part of Europe, Asia and Northern America. This herb has long been associated with witch-craft and magic as a protective charm. Mugwort has been a value as a foodstuff of relieving famine. Proximate composition of mugwort is similar to green vegetables, but it has high level in calcium, potassium and vitamin A content. For medicinal uses, the leaves are harvested twice in spring and autumn before the plant comes into flower and are dried for later uses. Aqueous or organic solvents extracts often have physiologically active constituents. Some extracts of mugwort include cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, pinene, linalool, absinthin etc. The dried leaves have traditionally been used as an antihelmintic, anti-inflammatory, antispasmodic, antitumor, hepatic stimulant, chologogue, emmenagogue, febrifuge, stomachic, tonic etc. Mugwort has been used the dried or green leaves as a flavoring and coloring agents for tea, cake. pastry, bread, noodle, alcoholic liquor, soap and hygienic band.