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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
Effect of Addition of Black Pigmented Rice on the Quality of Colored Sulgiddeok
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 507~511
This study was conducted to investigate the effect of black pigmented rice flour which was added different amounts to the rice on the quality of colored Sulgiddeok. The sensory scores which evaluated for taste, color, flavor and texture revealed that adding 200g black pigmented rice flour to 1,000g of rice flour was the most layered and followed by add of 150g black pigmented rice flour, Degree of lightness and yellowness were decreased as increasing of black pigmented rice flour while redness was enhanced accordingly. Addition of 7∼9% sugar to the colored Sulgiddeok was the most layered. The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency as increasing of black pigmented rice flour addition.
Characterization of Biological Chemistry from Over Ripened Kimchi
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 512~520
Kimchi is one of the traditional Korean food and a very popular side dish in Korea. To obtain funda mental data on how to prevent over ripening in kimchi after acidity of 0.4% was reached during the lactate fermentation, the physicochemical characteristics such as pH. acidity. organic acids, enzyme activity were measured and the time dependent ecology of microorganism were observed. In the initial stages of fermentation, the pH of kimchi was markedly changed and slowly decreased in 0.5% acidity The acidity was slowly increased and markedly increased in pH 4 by growth of microorganism. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid and this results reconfirmed by GC-MSD. Lactic acid was changed a lot during fermentation period as the time of storage went on, where as malic was decreased. Kimchi A, having acidity of 0.75%, showed the highest acidic Protease and lipase activity. Also, the amylase activity was high in kimchi C, having 0.95% acidity. The total viable bacteria showed 8.1
cfu/ml in the kimchi A, B, C, D and E, respectively. The numbers of lactic acid bacteria counted 1.0
c1u/m1 in the kimchi A, B, C, D and E, respectively. The numbers of acetobactor were counted 1.8
cfu/m1 in the kimchi A, B, C, D and E, respectively.
Simultaneous Analysis of Both Lactone Form and Acid Form Monacolin K in Red Yeast Rice by RP-HPLC
Moon, Young-ja ; Wang, Qi-jun ; Xu, Bao-jun ; Li, Chang-tian ; Kim, Jae-hoon ; Mo, En-kyeng ; Baek, Seoung-young ; Il Kwon ; Sung, Chang-keun ;
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 521~526
A method for the simultaneous and precise determination of lactone form and acid form monacolin K in red yeast rice by HPLC was developed in this study. The standard of acid form monacolin K was prepared by alkaline hydrolysis of its lactone form, which was purchased from Sigma company. The optimum HPLC system for the separation and quantification of acid form and lactone form monacolin K is based on the reversed-phase column, and the acidified mobile phase consisting of acetonitrile : 0.1% trifluoroacetic acid (TFA) water soln : 62 :38, the low limit detection amount was 5 ng (i.e.10
l injection of 0.5
/ml) . And the optimal extracting system for monacolins in red rice was also presented here
Purification and Characterization of Antioxidant Substance from the Stem Bark of Rhus verniciflua
Kim, Jung-Bae ;
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 527~531
In order to isolate antioxidant substances from Rhus verniciflua (RV) , the dried stem bark was extracted with water. The crude water extracts was purified by using HPLC method with a DEAE (anionic type) , CN and ODS column. The purified compound remained stable at pH 3.0∼6.0. but unstable above pH 6.5. It was stable at 100
for 4 hours, but still had about 80% of residual activity after treatment at 100
for 5 hours. In antimicrobial test, no inhibition was observed against Gram-positive and negative bacteria. This compound was stronger than that of commercial antioxidant showed that DPPH test, such as BHT, BHC at the same concentration (20
A Study on Children′s Satisfaction with Food Service in Elementary Schools in Seoul Area (Baps, Soups, Pot Stews, One Course Dishes, Kimchies)
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 532~542
The purpose of this study is to investigate children's satisfaction with baps, soups, pot stews, one course dishes, and kimchies provided by elementary school lunch program in Seoul area. Two hundred and thirty two children enrolled in 3 different elementary schools participated In this study through a questionnaire developed by the researchers. Conclusions drawn from the results of this study are 1) children seemed to be generally satisfied with foods provided by school lunch program : 2) it is necessary for children to control amount of food and salt and/or hot peppers depending upon their own preference; and 3) appropriate temperature of each food should be maintained by using thermos pots, and the shape of dining board needs to be improved for younger children's convenience.
Effect of Extraction Conditions on Yield and Quality of Extracts in Astragalas manbranaceus Bunge, Angelica gigas Nakai
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 543~547
The hot water extraction(HWE) has many problems such as a low extract yield and a reduced flagrance by excessive heating during concentration process notwithstanding it has been the general method to get the extract from the traditional chinese medicines Astragalas manbranaceus Bunge and Angelica gigas Nakai. For that reason, adopted the alcohol extraction In this research and got the good results of the 65% and 75% extract yield of Astragalas manbranaceus Bunge and Angelica gigas Nakai respectively, 15% and 36% increased compare with 50% and 39% (w/w) of HWE. The differences of extraction process between the HWE and alcohol extraction is substituting alcohol for water of extraction were concentrated at the relatively low temperature 90
compare with the thermal extraction temperature 104
. This alcohol extract, has the outstanding effect collecting the original fragrance at the low temperature. Applying this extract to starch syrup and beverage, expected that those contain a sufficient flavor as well as fragrance without artificial spices.
A Study on Listeria Strain Species for Fishes and Shellfishes on Sale
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 548~561
Listeria spp. from sea water, fishes and shellfishes have been troubled in many countries. So we exam ined its distribution rates, biochemical characteristics of a separated strain, growth curve of pH at set times to 4 species of standard strain, and yes or no of growth inhibition for precautionary measure of food poisoning by L. monocytogenes, garlic, mustard, wasabi, and green tea extracts including sensitivity of antibiotics 10 species. As its results, check numbers of its positivity to Listeria spp. were 32 species in total examination body 200 species, and its isolation rates were 16%, L. innocua was 14.0%, L. monocytogenes 1.0%, and L. seeligeri 1.0% by the strain species. All the standard strain of 4 species showed growth inhibition bellow pH 3.0, its pH conditions of the optimum growth at 7.0∼8.0, and its growth was more active in alkali co]tuition than in acid condition. Its growth inhibition examination by garlic extracts had an the worst effects with O.D values of 0.078∼0.210. But the case of mustard and wasabi had weakened effect, and the case of green tea had some effect as the time went by. The results of sensitivity examination of antibiotics 10 species were as fellows. L. innocua of the 16 cases showed sensitivity of 100% in all 5 species, Ampicillin, etc, and Ciprofloxacin showed sensitivity of 43.7% and gentamicin, 93.7%. But tetracycline showed tolerance of 31.3% , cefotaxine. 75%, nalidixic acid, 100%. L. monocytogenes of the 6 cases showed sensitivity of 100% in all 6 species, ciprofloxacin, etc.
Composition of Okara Produced from Soymilk Processing
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 562~567
In order to utilize okara protein as a food auditive, nutritional composition of soymilk okara was investigated. Protein in okara Is highly insoluble due to excessive heat treatment during soymilk processing. Protein content of okara was 37.3% as compared to 42.5 % for soybean. Carbohydrate and lipid contents of okara were 40.6% and 17.9%, respectively. Okara lipid extracted with chloroform-methanol consisted of neutral lipid, glycolipid and phospholipid, with neutral lipid making up 98.6% . Linoleic acid, ileic acid, and palmitic acids accounted for about 80% of the total fatty acids with linoleic acid sharing 50.3% of the total. Amino acid composition of okara protein was dissimilar to that of soy Protein : Cysteine was totally absent in okara while lysine, which is the limiting amino acid of soy protein, was present in higher amount in okara on dry weight basis. Both aqueous extract of okara protein and soy Protein were found to have ACE inhibitory activity
Screening of Natural Products that have Activities against Skin-Aging
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 568~572
To screen antioxidative and whitening effects of some medicinal plants, 70% ethanol extracts were tested for their electron donating abilities to DPPH (
-picrylhydrazyl) and inhibitory activities against lipid peroxidation, and tyrosinase inhibition in vitro. The electron donating activities of 70% ethanol extracts at the concentration of 100
/ml were in the order of Forsythiae fructus > Polyporaceae > Glycyrrhizae radix > Schizandrae fructus > Ramulus mori > Carthami semen. The order was Forsythiae fructus > Carthami semen > Schizandrae fructus > Polyporaceae > Glycyrrhizae radix when tested at 10
/ml, indicating that the activities depend on the concentration. The electron donating activities of Forsythiae fructus and Carthami semen at the concentration of 1
/ml were 37% and 31% respectively. Lipid peroxidation inhibitory activities were in the order of Artemisia messerschimidtiana > Glycyrrhizae uadix > Rehmaniae radix > Ramulus mori. Tyrosinase inhibitory activities were in the order of Ramulus mori > Artemisia messerschimidtiana > Oyster mushroom. The results suggest that Forsythiae fructus, Artemisia messerschimidtiana and Ramulus mori could be used as materials for anti-skin aging functional cosmetics.
The Formation of Cholesterol Oxidation Products during Its Drying and Cooking in Squid
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 573~578
Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7
-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.
Antimicrobial Activity of Chitooligosaccharides
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 579~584
Chitooligosaccharides were prepared by enzymatic hydrolyzing of crab shell chitosan. Low Molecular Meight chitooligosaccharides(LMW-chitooligosaccharides) , 64.3% of which was composed of trimer, tetramer, and pentamer, was obtained by hydrolyzing chitosan with the chitosanase originated Bacillus pumilus BN -262. High Molecular Meight chitooligosaccharides ( HMW-chitooligosaccharides ) , 49.3% of which was composed of chitooligosaccharides over heptamer, was obtained by hydrolyzing chitosan with the cellulase originated Trichoderma viride. Antimicrobial activity and colony forming inhibitory activity of chitooligosaccharides were tested. MIC of LMW-chitooligosaccharides against Bacillus cereus, Bacillus subtilis, Candida albicans, Escherichia coli, Escherichia coli O157 : H7, Lactobacillus plantarum, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Streptococcus mutans was 1.5%, 1.5% above 2.0%, 1.5%, 1.5%, below 0.5%, 2.0%, 1.5%, above 2.0%, 1.0%, 1.5% and 1.0% respectively. .
Influence of Plantago Powder on the Physical Properties of the Flour and Dough Rheology of White Pan Bread
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 585~590
The purpose of this study was to examine physical properties of the addition of Plantago powder on bread flour and dough fheology of white pan bread. Four levels(0.3, 0.6, 0.9 and 1.2%) of each Plantago powder with bread flour were tested for their effects in dough mixing using rapid visco analyzer, alveogram, farinogram and sensory test. Addition of Plantago powder(0.3, 0.6 and 0.9% ) showed almost same tendency on the initial pasting temperature but 1.2% increased it. Increment of Plantago powder showed increment of peak viscosity and final viscosity, L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing Plantago powder. In farinogram the use of Plantago powder increased consistency and water absorption but decreased development time and stability. White pan bread using Plantago powder had higher value of Max. G and gardeness in rheometer than without using it. Sensory evaluation of white pan bread with 0.6% Plantago powder had the highest score.
Antioxidant and Synergistic Effect of Sesame Oil Cake Extract Treated from
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 591~595
The antioxidant and synergistic effects of sesame oil cake extract treated with
-glucosidase were examined. The sesamin and sesamolin were identified from the 80% ethanol extract of seame oil cake treated with
-glucosidase, which suggested the presence of the active substances as their glycosides in sesame seed. The contents of sesamin and sesamolin in sesame oil cake extract were about 8.32% (8,315.4 mg/100g) and 0.28% (2,824.5mg/100g) , respectively. Sesame oil cake extract showed antioxidant activity at concentrations of 50ppm, 100ppm and 200ppm, and the effect was Increased with the addition of sesame oil cake extract. The antioxidant effect of sesame oil cake extract was stronger than that of
-tocopherol or ascorbyl palmitate, but weaker than of BHT Also, when the sesame oil cake extract(50ppm) was used in combination with
-tocopherol(50 ppm), the sesame oil cake showed very strong synergistic effect.
Studies on the Comparison of Physicochemical Properties and the Presumption of Sensory Quality of Japonica Rice Varieties Cultivated in Korea and Japan
The Korean Journal of Food And Nutrition, volume 14, issue 6, 2001, Pages 596~604
Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and
-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan
(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.