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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 14, Issue 6 - Dec 2001
Volume 14, Issue 5 - Oct 2001
Volume 14, Issue 4 - Aug 2001
Volume 14, Issue 3 - Jun 2001
Volume 14, Issue 2 - Apr 2001
Volume 14, Issue 1 - Feb 2001
Selecting the target year
The Combined Effect of Enzyme Activity and Sensory Test of Blanching and Brining in Hot Solution and Trehalose Treatment on the Cucumber Kimchi for the Storage Period
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 385~390
The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treament. The results showed that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those preserved with salt. The effect of terhalose treatment enhanced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treament might have potential for affording protection against softness of cucumber tissue during the fermentation time.
Characteristics of Pound Cake and Butter Cookie Containing Stevioside and Maltitol
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 391~396
Effects of substitution of stevioside and maltitol with sugar on the quality characteristics of pound cake and butter cooky were investigated. Pound cakes increased in baking loss rates and decreased in water contents with substitution of sugar by stevioside and malitol. The yellow values of interior of pound cakes, and the lightness and yellow values of surface of butter cookies significantly decreased with substitution of sugar by stevioside and maltitol. Most of texture parameters such as hardness, chewiness, springiness, cohesiveness and gumminess of pound cakes, and hardness and brittleness of butter cookies also decreased with substitution sugar by stevioside and maltitol. In sensory evaluation, texture and appearances of pound cakes containing stevioside and maltitol were positively different compared to that of sugar control. However, butter cookies containing stevioside and maltitol were negatively different in texture and positively different In appearance compared to that of sugar control. Taste, flavor, sweetness and overall acceptability of pound cakes and butter cookies were not different between sugar and stevioside group. In conclusion, textures and appearances of pound cakes might be improvable without affection on other characteristics, and butter cookies were almost the same as the results of Pound cakes except deterioration of appearance, when sugar were substituted with stevioside and maltitol.
The Development of Functional Beverage from the Inner Skin of Chestnut Castanea crenata ( In ) Effects on the Regional Cerebral Blood Flow, Mean Arterial Blood Pressure, Proliferation of Thymocytes -
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 397~404
The purpose of this study was to investigate effects of inner skin of chestnut on the activation of a living body's function (regional cerebral blood flow and mean arterial blood pressure in Sprague-Dawley rats, proliferation of thymocytes in normal mice and L1210 cells transplanted mice) . We used inner skin of chestnut extract(Sample A : inner skin of chestnut-panbroiled after driedextract (100
), Sample B , inner skin of chestnut-panbroiled-extract(100
) , Sample C : inner skin of chestnut -panbroiled after dried-extract(80
), Sample D : inner skin of chestnut-panbroiled-extract(80
)} Regional cerebral blood flow(rCBF) and Mean arterial blood pressure(MABP) were tested using Leser -Doppler Flowmetry(LDF), and the proliferation of thymcytes was tested using a colorimetric tetrazoliun assay ( MTT assay) The experimental results as follows 1. rCBF was significantly increased by Sample C in a dose-dependent manner. 2. MABP was not changed by Sample C in a 0.1mg/kg∼10.0mg/kg treated group. 3. Proliferation of thymocytes was not changed by Sample C in normal mice. 4. Proliferation of thymocytes was significantly accelerated by Sample C in L1210 cells transplanted mice
Study on Preparation and Quality of Jellies using Mushrooms
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 405~410
Mushroom jellies using extracts of Garnoderma lucidum, Lentinus edodes, Pacilomyces ten tenuipes and Cordyceps militaris were prepared, and Investigated the colors, texture and sensory characteristics of mushroom jellies. G. lucidum jelly mixed 85% mushroom, 10% jujube(Zizyphus jujuba Miller) and 5% hwanggi (Astragaslus membranaceus) extract, L. edodes jelly mixed 80% mushroom, 10% jujube, 5% gamcho( Glycyrrhiza uralensis) and 5% omija (Schizandrae chinensis Ruprecht) extract. and P. tenuipes and C. militaris jelly mixed 85% mushroom. 10% jujube and 5% gamcho extract were most effective in overall acceptability. The Jellying ability of carrageenan was better than other jelling agents. According to increase carrageenan content, color of mushroom Jellies were not effect. however hardness, gumminess and chewiness were increased. Sensory evaluation of mushroom Jellies were most preferable at the 0.6% carrageenan content.
Effect of Feeding Basal Diet Supplemented with Mugwort Powder on the Serum Components in Growing Rat
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 411~417
This study was designed to observe the effects of edible mugwort and medicinal mugwort ( Ganghwa medicinal mugwort) on blood components of rats. Eighteen young rats of Sprague Dawley strain that weighted 84
9g, were used in this study. They were fed on the basal diet(control diet). 5% edible mugwort powder(EM diet) and 5% medicinal mugwort(MM diet) for 4 weeks respectively. In proximate composition of mugworts, crude protein and crude ash contents of EM were 2% higher than those of MM. Mn, Zn and vitamin A contents of EM were 3 times higher than those of MM, but in Ca content, MM was 5 times higher than that of EM. The contents of albumin and the activity of ALT, AP amylase and CK in serum were significantly increased, but the activity of AST was significantly lowered in EM and MM diet groups. The contents of TG and the activity of LDH were towered in EM diet group and MM diet group resulted in decrease of glucose content and increase of TP content.
A Study on the Quality of Commercial Red Pepper Powder
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 418~422
Physicochemical qualities of the different commercial red pepper powder purchased in the market were investigated. In proximate composition of red pepper powder, crude protein contents were not much different from 10.10% to 10.91% but sample Ds crude lipid was the lowest as 8.28% and Cs was the highest as 11.43%. The pH values of red pepper powder were not significantly different. The value of L, a and b of sample C were 46.667, 22.738 and 19.941 respectively but it showed lower ASTA color than sample A and had same tendency with capsanthin. The highest content of capsaicin was sample D as 59.93mg 1100g and sample B was the lowest as 25.87mg/100g. Water activity of the sample A, B, C and D were 0.584, 0.676, 0.526 and 0.568 respectively. Sample A, C and D showed safety against microorganisms but sample B was susceptible to the mold.
Optimization of Milling and Puffing Conditions of the Varieties of Wheats
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 423~429
Process optimization of milling and puffing condition of the typical varieties of wheat such as HRS, ASW, and SW were studied. Distibution of optimal milling size of 8 mesh-on was more than 90% after milling of three wheats. That of HRS was the highest, 78%, and that of SW and ASW were pretty high, above 75%. Moisture content of three wheats was between 10∼12%, and protein content which are important for texture profile and puffing was 12.68%, 13.59%, and 11.82% for SW, HRS, and ASW, respectively. Puffing was optimal of 7 kg/
heating pressure for SW, and 5 kg/
lot HRS and ASW when the puffing process was pursued at 14.5 ∼15.0 kg/
steam pressure. Moisture content decreased from 11∼l3% to 5.6∼6.0% after puffing. Bulk density of SW, HRS, and ASW was 0.0441, 0.0523, and 0.0460, respectively. Size distribution of HRS was 82.4% after Puffing. Press strength of HRS was high, 51.0%, and texture of HRS was crispy
A Study of Salt Consumption and Related Factors among Adult Females
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 430~440
This study was conducted for 474 adult females in Seoul and Kyunggido area to investigate salt intake and related factors influencing salty food. The results of this study are summerized as follows : The mean blood pressure of subjects was 115.8mmHg/77.5mmHg (systolic/diastolic) and the sodium intake by food frequency method was 4447.6
720.4mg. The mean values for height, weight, and BMI of subjects were 160.0
6.8kg and 21.3
2.7, respectively. Preferenence of the saltness of food was positively correlated with sodium intake(p<0.05) a]10 frequency of using table salt or soy sauce(p<0.01) . As age increases, food habit was improved. With respect to attitude toward consuming salty food, young women group responded more positively on the items of adventages of consuming salty food and less negatively on the items of disadventages. Age was positively correlated with weight, BMI and blood pressure but negatively correlated with sodium intake and preferenence of the saltness of food.
Screening of Lactic Acid Bacteria for the Development of Probiotics and the Effect of Cryoprotectant Agents
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 441~445
For the developement of probiotics, three strains haying psychorophilic and salt tolerant characteristics were isolated from Kimchi. Among the isolated strains, MGl9, MG89 and MG208 were identified as Lactobacillus brevis, Enterococcus faecium and Lactobacillus plantarum, respectively. The relationship between cryoprotectant and the viability of freeze dried strains has been studied. The most effective cryoprotectant for MGl9 was found to be 10% skim milk contained 1% soluble starch haying the survival rate of 71.4%. In MG89, 10% skim milk contained 1% sucrose and 10% skim milk contained l% fructose in MG208 were showed effective cryoprotectant having the survival rate 68.9% and 64.7%. respectively These results suggest that these isolated strains can play an important role as probiotics in aquaculture.
Study on the Level of Organochlorine Pesticide Residues in Agricultural Products
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 446~456
This study was carried out for the dietry safely based on the level of pesticide residues In 13 kinds of agricultural products consumed in Kyonggi-Do. Korea. From June to October 2000, sixteen organochlorine pesticides in 397 samples were analyzed by using GC/ECD and GC/MSD. According to the results, endosulfan were detected in 27(7.8%) samples and chlorothalonil were detected in 4(1.0%) samples. Detection ranges of endosulfan were 3.7437∼ 0.0488ppm for lettuce, 2.1902 ∼0.1423ppm for spinach, 2.4909 ∼0.0786ppm for mallow and 3.2333∼0.3997ppm for mustard leaf, respectively Chlorothalonil were 5.8097 for lettuce and 0.8962ppm for spinach. Consequently, six agricutural products were detected more than the maximum residue limits in Korea Endosulfan were detected In 5(1.8%) samples and cholrothalonil were detected in 1(0.3%) sample. Detection rates of endosulfan sulfate(45.9%) of agricultural products were more than
-endosulfan(28.5% ) and
-endosulfan (23.9% ) .
HACCP Application of Instant Ablactation Baby Food Processing
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 457~466
In this study. HACCP system was applied to improve the quality of instant ablactation baby food with rising sanitary problem among SunSig(powder of roasted grains and vegetables) . It took about 9min 30 second to produce and the temperature status of raw materials were 30.9∼31.8
. Raw material and production phase goods had average 6.2 in pH and 0.23∼0.63 in water activity. The average number of total aerobic bacteria(TAB) and coliform were 1.4
10 CFU/g in raw materials. And the number became 8.7
10 CFU/g after 1st grinding step. The distributions of TAB and coliform in equipments were 3.8
10 CFU/㎠ on the average. According to storage temperature, variations of number of TAB coliform were slight at 4
but increased at 20
. Therefore following subjects can be issued on the basis of results. Minimize the storage time and keep at cool temperature. 1st and 2nd grinders should be managed hygienically. Establish the heating step during the production of instant action baby food. Instant ablactation baby food produced should be stored at cool and freeze condition.
A Study on the Microbiological Analysis of BACCP in Hamburger
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 467~478
This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on hamburger by the microbiological investigation. The degree of microorganic pollution on the ingredients and equipments for hamburger manufacturing and the variation of microorganisms at storage time and temperatures were investigated. The magnitudes of total aerobic bacteria In hamburger were highly detected to be in the order of resting placed in expressway > convenience stores > fast food stores, and coliforms were lowly detected as convenience stores > fast food stores > resting places in expressway. In investigation of basic ingredients, the degree of microorganic pollution showed highly on patty. cabbage and cucumber. In investigated result of mocroorganic distribution at the various phases in hamburger manufacturing, total aerobic bacteria counts were detected over 5.5
CFU/g, and coliforms counts were detected over 2.0
CFU/g. In investigated result of microorganic distribution on the instruments and equipments for hamburger manugacturing, total aerobic bacteria counts were detected over 10
5/ CFU/100cm2 and coliforms counts were detected over 10
CFU/100㎠. Staphylococcus aureus was detected at wagon and refrigerator. Salmonella spp. was detected at grinder and Vibrio parahaemolyticus was not detected. At various storage temperatures, total aerobic bacteria counts insreased 3.0
CFU/g to 7.0
7/ CFU/g and 8.1
8/ CFU/g at 10
after 48 hours respectively. coliform counts also increased 4.5
CFU/g to 2.2
5/ CFU/g, 4.5
6/ CFU/g at 10
after 48 hours respectively. The establishment of critical control point CCP was divided into CCP1 and CCP2 by the removing level of hazard factor, and then CCP1 was established on basic ingredients, and CCP2 was established on the phases of mixing, pouring, packaging, transporting and preserving.
A Report on Utilizing Local Food as Tourism Resource of Northern Gyong-gi Province
The Korean Journal of Food And Nutrition, volume 14, issue 5, 2001, Pages 479~484
Gyong-gi province has been the political, social, economical center of Korea since the three Kingdom period, Koryo, Chosun dynasty. As a result, the area enjoys abundant local food culture. However, due to the truce line going through the province, it was divided into northern and southern region. Development of the northern Gyong-gi province has been restricted because of security and defence reasons. So, even though it has kept abundant local food heritage compared to other regions. local food products have not been fully developed. Furthermore, as bed towns of Seoul and new towns are constructed in this region, traditional and local culture has been vanished gradually and the regional uniqueness is disappearing. This report focuses on identifying unique local foods of northern Gyong-gj province where tourist site development is limited and finding out how to utilize these as international tourism resource in the 21
th/ century, the era of reunified Korea. Now, we need to seek ways to overcome the current difficulties and utilize the heritage of food culture and develop It in a form that suits the taste of modern consumers.