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 15, Issue 4 - Dec 2002
Volume 15, Issue 3 - Sep 2002
Volume 15, Issue 2 - Jun 2002
Volume 15, Issue 1 - Mar 2002
Selecting the target year
Weight Loss Effect of Wax Gourd
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 289~294
This study attempted to evaluate the effectiveness of function of Wax Ground for obesity and the related disease of adult people can be developed by the combination of the 17 food materials screened in this study. The experiments using Sprague-Dawley male rats show that seventeen kinds of food material inhibited the increase of body weight gain, energy intake, fat pads weight, liver triglycerides content, atherogenic index, and blood glucose concentration induced by cafeteria diet. Oral administration of wax gourd decreased most body weight gain, energy intake, fat pads weight, and blood glucose concentration. Liver triglycerides content was the lowest in the group administered mulberry stem extract and the group administered pine leaves showed the lowest atherogenic index. The combined administration of wax gourd, mulberry stem extract and pine leaves improved more the obesity and related symptoms than the individual administrations.
Esterification of Alcohols with Organic Acids during Distilled Spirit Distillation
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 295~299
The esterification of alcohols with acetic acid, lactic acid and citric acid was carried out in batch during the second distillation. Effect of various parameters, e.g. pH of reactant base spirit, temperature of distillation, time of distillation were studied. The parameter of distillation temperature was modified by atmospheric distillation and pressure distillation. The pressure(1.9 atm.) distillation was used in order to react and distill at high temperature. Compared with the base spirit concentration, ethyl acetate, ethyl lactate and iso-amyl acetate in esterification distillate increased by 2,890%, 6,410% and 52%, respectively. Major factors of the esterification with organic acids in distilled spirit making were molecular weight of the organic acid and pH of reactant base spirit.
Screening for Antimicrobial Activity from Korean Plants
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 300~306
141 methanol extracts from 125 plant species which populate in Korea were screened for antimicrobial activity against various food-borne pathogens and food spoilage microorganisms. Those plants were selected from 3 different plant groups: traditional herbs, edible plants and flowers. The methanol extracts were tested by using the disk diffusion assay against five bacteria: Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, Enterobacter aerogenes, Escherichia coli. From the evaluation of the inhibition zone diameter of microbial growth, the most significant antimicrobial activity against Bacillus subtilis, Staphylococcus auresus, Pseudomonas aeruginosa, Enterobacter aerogenes, Escherichia coli was observed from the extract of Schizandra chinensis (Turcz.) Baill., Rheum officinale Baill., Schizandra chinensis (Turcz.) Baill., Koelreuteria paniculata Lax and Crataegus pinnatifida Bunge, respectively. The extract from many plants - Koelreuteria paniculata Lax, Chaenomeles sinensis Koehne, Scutellaria bacicalensis Georgi, Castanea crenata Sieb. et Zucc., Rosa centifolia L., Allium fistulosum L. var. giganteum Makino, Crataegus pinnatifida Bunge, Schizandra chinensis (Turcz.) Baill., Lonicera japonica - showed antimicrobial activity all four tested bacteria.
Screening of 3-Hydroxy-3-Methylglutaryl-Coenzyme A Reductase Inhibitors In Vitro and Its Application to Pullets
Moon, Young-Ja ; Yeom, Keum-Hee ; Sung, Chang-Keun ;
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 307~313
The primary objective of these studies was to screen the materials showing inhibitions of HMG-CoA reductase in vitro. The secondary objective was to determine the effect of garlic, lovastatin and copper on cholesterol concentrations in plasma, liver and breast tissues in pullets. The degree of inhibition of the selective samples on HMG-CoA reductase activity was determined in vitro. The inhibition ratios of water soluble garlic extracts, lovastatin (methanol extracts) and copper to HMG-CoA reductase activity were 51.3%, 87.5%, and 82.0%, respectively. Control diet (basal diet) and experimental diets, garlic powder (3% in diet), lovastatin (300mg/Kg of diet) and copper (200mg/Kg of diet) were fed to pullets in order to investigate the changes of cholesterol concentration in plasma and tissues. Total cholesterol, HDL- and LDL-cholesterol in blood plasma were significantly reduced in pullets fed diet containing 3% garlic powder. However, copper significantly increased total cholesterol compared to control and lovastatin did not affect plasma cholesterol concentration. Total cholesterol and triglyceride of liver and breast tissues in pullets were not affected by adding the cholesterol-lowering materials to diets. The data suggests that it is not easy for HMG-CoA reductase inhibitors to reduce cholesterol levels in body due to complication of cholesterol metabolism. However, garlic administration can lower the levels of plasma cholesterol in pullets.
Quality Attributes of Bread with Soybean Milk Residue-Wheat Flour
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 314~320
When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.
Application to the Biscuits Manufacture of Processed Amaranth Seeds
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 321~325
For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness(
5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.
Effects of Black Pigmented Rice and Honey Syrup Added in the Quality of Colored Rice Dasik
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 326~330
This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.
Conformation of Soymilk Protein Treated by Pretense
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 331~336
Conformation of soymilk protein was examined to obtain basic information for improved calcium intolerence of soymilk protein partially hydrolyzed with protease. Surface hydrophobicities of three proteins showed the order of SMP(soymilk protein) < SPI(soy protein isolate) < PT-SMP(protease treated soymilk protein). Total thiol group contents of SMP and PT-SMP were similar but larger than that of SPI. Reducing rate of disulfide bond in PT-SMP after 2-mercaptoethanol treatment was laster than that in SMP. And so, this result indicates that PT-SMP may be less compacting due to protease treatement. From circular dichroism result, PT-SMP showed different pattern from SMP and SPI suggesting change of secondary structure by hydrolysis. And analysis of heat denaturating property by DSC showed that denaturation enthalpy of three proteins were all small. Especially enthalpy of PT-SMP was least, and this result suggested that PT-SMP was denatured easily by heating due to less compacting structure.
Manufacturing of Seasoning Oil as Sesame Oil Substituted used for Roasting Flavor
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 337~341
Crude seasoning oil was manufactured from direct heat treatment of com germ, wheat germ, dehulled peanut, mustard, black pepper and com oil(RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and com oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possiblility as sesame oil substituted.
The Study on the Thermal Oxidation of Mixed Rapeseed Oil with Coconut and Palm Oil
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 342~349
Rapeseed oil is easily oxidized due to the high contents of unsaturated fatty acid such as linoleic acid and linolenic acid. For stability of rapeseed oil oxidation, a special process is required. Two kind of simple and interesterifying mixed rapeseed oil were prepared according to add 30%, 50% and 70% of coconut oil and palm oil. Sample oils were heated at 180
for 5, 10, 15, 20, 25, 30 and 35 hours. Then the physicochemical properties such as the tendency of oxidation were investigated. The initial AV and POV of interesterifying mixed rapeseed oil were higher than those of simple mixed oil. But the tendency of oxidation were similar. While oxidation rate of similar and interesterifying mixed rapeseed oils with coconut oil and palm oil were lower about than those of rapeseed oil.
The Effect of Bovine Plasma for the Preparation of Mayonnaise on Quality Characteristics
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 350~356
This study was carried out to investigate the effect of bovine plasma for the preparation of mayonnaise on quality characteristics through the tests of viscosity, color, emulsion stability and sensory evaluation. In the case of standard mayonnaise preparation with the bovine plasma addition from 0.01% to 0.1%, The result of viscosity, color, emulsion stability and acceptability are improved. When the bovine plasma(5%) was only used to Prepare mayonnaise without e99 yolk, the result of color and acceptability were reduced, whereas viscosity, emulsion stability were observed as the characteristic of standard mayonnaise. The sample mayonnaise containing the e99 yolk(50%) and bovine Plasma (0.5～1.0%) was observed as the characteristics of standard mayonnaise without color.
A Survey on the Actual Condition for Dining-out in Busan 4. The Propensity to Dining-out at Suppertime
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 357~363
This study was conducted to find out the actual condition of dining-out and the propensity to dining-out at suppertime according to gender and age in Busan area. The survey was conducted on 792 peoples who live or work in Busan area. The results of the questionnaires are as follows ; The place to dining-out at suppertime were in order of “downtown”and “about the house”Partner to eating-out were in order of “friend” and “family”. Restaurants used frequently at suppertime were in order of “Kalbi R.”, “Korean style R.” and “Sliced raw fish R.”The favorite menu were in order to “So-kalbi”, “Sliced raw fish”and “Pizza” Drinking with a meal was 76.7% of respondents and the kind of liquor frequetly drinking were in order of “Soju” and “Beer” at suppertime. But, the results of the propensity to dining-out were different according to gender and age groups.
Effect of the Overexpression of the sprD Gene Encoding Streptomyces griseus Pretense D for the Differentiation of Streptomyces griseus HH1
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 364~369
Streptomyces shows a eukaryotic characteristic that vegetative cell can grow into mycelial form and has morphological and physiological differentiation at a certain period during its life cycle. Streptomyces has been used for the production of many biologically active compounds, such as antibiotics and pronase. Production of second metabolites and differentiation of the vegetative cell share the certain period of its lift cycle. Therefore, second metabolites may affect the differentiation of the vegetative cell. One of the microbial hormone, called A-factor, regulates the production of second metabolites, sporulation and differentiation of the cells. Streptomyces griseus produces streptomycin as well as many different kinds of proteinase. As mentioned, period of proteinases production overlaps with the period of differentiation of the vegetative cells. Protease may play a important role for the differentiation of the cells. In this paper, function of the SGPD gene cloned from S. griseus IFO 13350 tested whether it affects for the differentiation of A-factor mutated S. griseus HH1 and S. griseus IFO13350. pWHM3 and pWHM3-sprD plasmid was transformed into S. griseus HH1 and S. griseus IFO13350. Chymotrypsin activity of the cultured medium of the transformants with pWHM3-sprD plasmid didn't show any change with that of the transformants with plasmid only. The transformants with pWHM3-sprD plasmid didn't show the increase of the production of actinorhodin as well as morphological change in S. griseus IFO 13350 and HH1, as well. The promoter sequences of the SGPA and SGPB gene which encode chymotrypsin-like protease, were compared with that of SGPD gene. Regulatory mechanism of gene expression of proteinase genes will be studied for the development of high production system for protease as well as the function of the proteases.
A Study on the Lunch of the Middle School Students in Busan
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 370~376
This study was designed to investigate lunch of the boy's and girl's middle school students in Busan. The survey was conducted from September 15 to September 30 in 2002. It was revealed that there is no difference in the scores measuring the knowledge In nutrition and the eating habit between male students and females. 10.6 % of the male students scored poor in the knowledge in nutrition, 38.2% fair 42.5% good and 8.7% excellent respectively while 4.1% of the female students scored poor in the same area, 31.6% fair, 52.1% good and 12.2% excellent respectively. The biggest number of both group of students scored good in their eating habit, the second biggest fair, the third biggest excellent and the least scored poor. Female students were reported to bring their lunch more than the male students do(p<0.05). And there was a significantly difference in the frequency of bringing lunch according to their knowledge in nutrition and their dietary attitude(p<0.001), but whether mothers have .jobs or not, mothers'educational background or monthly expenses for food didn't seem to make any differences. The intakes of nutritional elements except phosphorus and vitamin C are lower than RDA. The ratio of intakes of nutritional elements from lunch was 13∼14.1% of calcium, 17.9∼19.2% of vitamin A and 19.3∼19.6% of iron, showing a significant unbalance in nutritional intakes. Nutritional intakes had little relationship with the knowledge in nutrition and eating habit. The frequency of carrying lunch, energy intakes and phosphorus intakes had significantly relationship with each other. And the better the eating habit was, the more often the individual carried lunch.
Antioxidant and Synergist Effect of Extract Isolated from Commercial Green, Oolong and Black Tea
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 377~381
The antioxidative effect of tea extracts from green tea, oolong tea and black tea was investigated. The extraction yields of crude catechin were green tea 5.4%, oolong tea 3.5%, and black tea 2.5%. Green tea, oolong tea and black tea of crude catechin showed antioxident activity at concentrations of 200ppm, and the oolong tea showed highest antioxidant effect. The browning intensities(at 420 nm) of green, oolong and black tea were 0.140, 0.582 and 0.915, respectively and green tea showed highest hydrogen donating ability(HDA) and than followed by oolong or black tea. Also, when the crude catechin(100 ppm) was used in combination with
-tocopherol(50 ppm) and ascorbyl palmitate(50 ppm), the crude cathechin showed very strong synergistic effect, comparable to that of crude catechin(200 ppm).
Anti-allergic Effects of Petasites japonicum
The Korean Journal of Food And Nutrition, volume 15, issue 4, 2002, Pages 382~385
It is well known that the Petasites japonicum have been used for a long time in traditional medicine for the treatment of allergic diseases such as lacquer poisoning and asthma. Anti-allergic actions of Petasites japonicum extracts were asessed by testing their effects on the degranulation of mast cells. For this, hexosaminidase released (degranulation marker) from RBL-2H3 cells(mast cell line) was used. At the concentration of 300
/mL of the methanol, ethylacetate and hot water extract, the degranulation of RBL-2H3 cells were inhibited 83.33, 69.75 and 35.4%, respectively. These results suggest that the Petasites japonicum could be provide a effective resource for the control of allergic diseases.