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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 17, Issue 4 - Dec 2004
Volume 17, Issue 3 - Sep 2004
Volume 17, Issue 2 - Jun 2004
Volume 17, Issue 1 - Mar 2004
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Physicochemical and Physiological Activities of Garlic from Different Area
Shin Jung-Hye ; Ju Jong-Chan ; Kwen O-Chen ; Yang Sung-Mi ; Lee So-Jung ; Sung Nak-Ju ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 237~245
The physicochemical and physiological activities of domestic garlic from 3 different areas (Namhae, Jeju and Uiseong) were analyzed. The contents of moisture, ash, crude protein and crude fiber in garlic were little different in 3 kinds of area. Total sugar and water soluble phenolic compounds were higher in garlic from Namhae. The free sugars found in garlic were fructose, sucrose and lactose. Five kinds of organic acids were determined. Malonic acid and citric acid contents in garlic from Namhae were 23.7
1.16 mg% and 22.1
0.82 mg%, respectively. Total mineral content of garlic samples were in a range of 7112.6～9067.3 mg%, the potassium content showed the highest concentration (4117.3
9.61 mg%). The electron donating abilities in 0.2% of garlic from Namhae and Uiseong showed 46.2
1.25% and 37.0
1.l6%, respectively. The nitrite scavenging effect was measured at different conditions (pH 1.2 and 4.2). The nitrite scavenging effects were higher at pH 1.2, and reached more than 95% by adding 0.2% and 0.1 % of garlic juice at pH 1.2. Addition 0.02～0.001 % garlic juice in showed the SOD-like activities. Its activity of garlic from Namhae. was a range of 6.0
0.37～14.4～0.69%. It was found that 0.2% and 0.1% garlic showed strong antimicrobial action against growth of all the tested bacteria. Antimicrobial action. was showed 74.7
0.70% and 51.7
1.l1% on Sal. typhimurium in 0.2% of garlic from Namhae and Uiseong and 28.6
0.90% on B. subtilis in garlic from Jeju.
Quality Stability of a Softened, Sea Tangle Paste by Various Hydrocolloids during Storage
Song Jae-Chul ; Park Hyun-Jeong ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 246~253
This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.
Use of RAPD-PCR(Random Amplified Polymorphic DNA-Polymerase Chain Reaction) Method for a Detection of Pathogenic Listeria monocytogenes
Park Bum-Joon ; Sihn Eon-Hwan ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 254~259
Rapid detection of foodbome pathogens is becoming increasingly important. The requirement for faster, more reliable tests has lead to the development of a wide range of rapid methods. Among these methods, the use of systems based on nucleic acid based detection has been increasing since they offer advantages of reduction in test time and more reliable detection or identification. Random Amplification Polymorphic DNA(RAPD) method has been used to fingerprint foodbome microorganisms; Listeria monocytogenes. In this study, 10-mer primer OPG-13(5'-CTCTCCGCCA-3') was used to generate RAPD-PCR for detection of pathogenic L. monocytogenes of Listeria spp. Among 20 primers tested, OPG-13 showed on acceptable result for the differentiation of a pathogenic Listeria from non-pathogenic microorganisms. Pathogenic Listeria, L. monocytogenes(ATCC 15313, 19111, 19112, 19113) showed two bands for 700 bp and 1,500 bp while non-pathogenic bacteria, L. ivanovii, L. grayi, L. murrayi, L. innocua, L. welshimeri, and L. seeligeri had only one band sizing from 2,000 to 2,300 bp. This RAPD method proved to be a valuable to gain important information on sources of pathogenic bacteria in food industry.
Volatile Components of Pine Needle(Pinus densiflora S.) by Purge and Trap Headspace
Lee Jae-Gon ; Lee Chang-Gook ; Jang Hee-Jin ; Kwag Jae-Jin ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 260~265
Volatile components of pine needle(Pinus densiflora S.) were isolated by purge & trap headspace technique and analyzed by gas chromatography-mass spectrometry(GC-MS). And then volatile components were extracted for 2 hr and 20 hr at the two different temperature settings: room temperature and 60
. A total of 61 volatile components were identified by the four different conditions. These compounds are classified into six categories in terms of chemical functionality: 35 hydrocarbons, 16 alcohols, 4 carbonyls, 2 esters, 1 acid and 3 ethers. The major components were
-phellandrene(l2.0～16.0%) and cis-3-hexenol(4.0～18.3%). In the comparison of the four extraction conditions, longer extraction can be effective to extract components that have a high boiling point, but proved useless in obtaining low boiling point components. As a result of these experiments under the four different conditions, the 20 hr extraction at room temperature appeared to be the most optimized condition for the analysis of volatile compounds by using the purge & trap headspace technique.
Effect of Green Tea Powder on the Sensory Quality of Cooked Rice
Shin Doo-Ho ; Lee Yeon-Wha ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 266~271
In this study, rice was cooked with 0%, 0.5%, 1.0% and 2.0% green tea powder content to improve functionality of cooked rice. The effects of green tea powder content on the physical, texture and sensory characteristics of cooked rice were examined. Moisture contents of cooked rice with green tea powder were decreased with increasing amounts of added green tea powder. Initial pasting temperature of rice powder was showed an increase with increasing amounts of added green tea powder, besides peak viscosity was decreased. The solubility and swelling power were decreased with increasing amounts of added green tea powder. The color of cooked rice was darkened gradually with the increasing amounts of added green tea powder, and showed the dark green. Sensory adhesiveness was gradually decreased with the increasing amounts of added green tea powder, and cohesiveness, gummness, chewiness and hardness were increased. Sensory glassiness, overcook, stickiness and hardness had lower score than control group, but sensory color, flavor and overall acceptability had higher score with addition of 1.0% and 2.0% green tea powder. Concludingly, in items of overall sensory, cooked rice with 1.0% green tea powder showed the best result.
Quality Characteristics of Bread with Rubi Fructus(Rubus coreanus Miquel) Juice
Kwon Kyung-Soohn ; Kim Young-Soo ; Song Guen-Seoup ; Hong Sun-Pyo ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 272~277
Bread were prepared by adding 0%, 5%, 10%, 15%, 20% of rubi fructus(Rubus coreanus Miquel) juice to wheat flour, and the effects of added rubi fructus Juice on dough rheology and bread qualities were examined. The peak and final viscosities in rapid visco analyzer increased with the increase in addition of rubi fructus juice. The water absorption and mechanical tolerance index(MTI) increased, but dough development time and dough stability decreased in farinograph with the increase in addition of rubi fructus juice. The hardness, gumminess and chewiness of bread increased significantly with the increase in addition of tubi fructus juice. From the result of sensory evaluation, bread containing 20% rubi fructus juice were rated as higher quality bread than the others.
The Optimized Formulas of Rye Bread on the Sensory Properties using RSM
Kwon Kyung-Soohn ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 278~285
The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.
Enfluence of Herbal Extract on Lactic Acid Bacteria Growth and Cryoprotectants
Choi Jong-Bum ; Shin Yong-Woo ; Paek Nam-Soo ; Kim Young-Man ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 286~293
Extract of Eleutherococcus senticosus, Lycium chinensis, Angelica acutiloba and Schizandra chinensis were investigated to determine whether its addition may inflict on growth of lactic acid bacteria, freeze dry and cell viability during the storage. In cultivation with herbal extract, all strains tested did not demonstrate a significant reduction in their cell population, particularly Lactobacillus. acidophilus, L. bulgaricus, L. paracasei. But Schizandra chinensis extract inhibited growth of several strains. Immediately after freeze-drying using the skim milk 10%(w/v), sucrose 5%(w/v) with herbal extract 2.5%(v/v), the percentage viability was about 81.7%, 63.8%, 73.2%, 78.1 % in L. acidophilus, L. bulgaricus, L. paracasei, L. casei respectively. The protective effect of herbal extract to cell damage from freeze-drying was weak in comparison with control. During accelerated storage of freeze-dried lactic acid bacteria, those survival rate decrease rapidly, reaching 8 -18% in one month. But addition of Eleutherococcus senticosus extract in freeze dry of L. acidophilus showed a positive activity in storage.
Effects of Various Proteins on the Autoxidation of L-Ascorbic Acid
Kim Mi-Ok ; Jang Sang-Moon ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 294~301
Effects of superoxide dismutase(SOD), catalase(CAT), and such other proteins as bovine serum albumin(BSA), ovalbumin, lysozyme, and v-globulin on the autoxidation rates of L-ascorbic acid(AsA) in the absence of heavy metal ions and in the presence of Fe(III) or Cu(II) ions in water were examined. AsA was dissolved in a ultra-refined water at a concentration of 50
M and 5
M Fe(III) or 0.1
M Cu(II) were added, and a oxygen gas was bubbled through the solution at a flow rate of 200 ml/min at 35
. The amount of remaining AsA in the reaction mixture was determined by using a UV spectrophotometer(at 265 nm). It was found that the Cu(II) at a concentration of 0.1
M had a more accelerated for the autoxidation of AsA than Fe(III) at 5
M. Moreover, it was confirmed that the ratio of remaining AsA was significantly larger in the presence of SOD, CAT, BSA, ovalbumin, lysozyme, and v-globulin than in the absence of proteins. The stabilization of AsA by various proteins were confirmed during the autoxidation of AsA in the presence of Fe(III) or Cu(II) in water. It was suggested that the non-enzymatic effects of SOD, CAT and some other proteins might be involves in the stabilization of AsA.
A Study on Dietary Attitudes of Preschool Children in Child Care Center
Lee Hyun-Ok ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 302~312
This study aimed at examine dietary attitude, eating behavior and food preferences of children in child care center. The children involved in this study were 153 boys and 134 girls, aged 3 to 6 years old. The eating frequency of breakfast and the number of meal times a day were significant difference according to sex(P<0.01). Reason for skipping breakfast was ‘no appetite’(49.3%). It was found that 51.5% of the children belonged to ‘fair’ in food habit score, while children in ‘poor’ and in ‘excellent’ were 25.0% and 9.7% respectively. There was no significant difference in food habit score between boys and girls. Their preferred staple foods were ‘cooked rice’ and ‘Chajangmyon’, their preferred soup was ‘seaweed soup’. Also, their most preferred side dishes with animal foods were ‘fried chicken’ and ‘Bulgogi’. The preference of ‘hard boiled soybean curd’ and ‘pan fried soybean curd’ among the side dishes with vegetable foods were significant according to the obesity index(P<0.05). Children preferred side dishes with animal foods to those with vegetable foods. First considered item in meal preparation was child's favorite(58.1%). Mother's response to child's unbalanced diet was ‘trying to persuade the child’(56.6%). It was significant according to mother's occupation(P<0.01). The nutritional management program at child care center is required to enhance the nutritional status of children. Also the nutritional education for the children and their meal planners is required for better growth and health promotion of preschool children.
Manufacturing of Meat Flavor Extract used for Browning Reaction
Kim Duk-Sook ; Kim Jong-Seung ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 313~321
Separation-concentration of sulfur containing heterocyclic compounds(SCHC) from many reaction meat flavors manufactured with Maillard reaction was carried out. Profile of SCHC was identified and analyzed by GC and GC-MSD. The results were as follows. 1. Profile of SCHC could be identified 7 kinds thiazole and 11 kinds thiophene, the major produced compounds were thiophene, thiazolidine, 4-methyl-5-thiazole ethanol. 2. In the case of SCHC, relationship between changes of reaction conditions and the kind of produced components were as same, but produced amounts appeared the difference. Producing amount of complexed SCHC and caramellike note as well as oxygen containing heterocyclic compounds were high level more than high reaction temperature and long time reaction period. 3. Producing ratio of comparative simple structural SCHC were the highest level at reaction conditions of moisture content 50%, reaction temperature 100
and reaction time 2 hours. Reaction conditions for the revelation of reaction meat flavor were below 110
and less than 2 hours. 4. Relationship between moisture content and reaction temperature as well as reaction time had very relative relation. From the change of moisture content and reaction conditions could be obtained the simultaneously profile. Signal presentation for production of reaction meat flavor could be from extraction-separation-concentration of SCHC through simplification of raw-materials in the flavor and seasoning food industry.
The Effect of Flour′s Protein Contents to the Properties of the Danish Pastry Made with Frozen Dough
Yun Mi-Suk ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 322~327
This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20
and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.
Effects of the Prunus persica Batsch var. davidiana Max. Extract on the Lipid Compositions and Enzyme Activities in Hyperlipidemic Rats
Kim Han-Soo ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 328~336
The purpose of this study was designed to observe the effects of the feeding Prunus persica Batsch var. davidiana Max. extract on the concentrations of the lipids and blood glucose in the S.D. rats fed the experimental diets for 5 weeks. Concentrations of total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free-cholesterol, cholesteryl ester, triglyceride(TG), phospholipid(PL) and blood glucose in serum were significantly higher in the cholesterol administration groups (groups BCG (cholesterol+water), BCPG (cholesterol+ Prunus persica 5.0 g% extract) than those in the control group (group BG, basal diet+water). But the concentrations of total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free-cholesterol, cholesteryl ester, TG, PL and blood glucose in serum were remarkably lower in the group BCPG than those in the group BCG. In the ratio of HDL-cholesterol concentration to total cholesterol and HDL-cholesterol concentration, Prunus persica 5.0 g% extract administration group was higher percentage than in the group BCG. The activities of aspartate aminotransferase (AST), alanine aminotransferase(ALT), lactate dehydrogenase(LDH) and alkaline phosphatase (ALP) in serum were rather lower in the Prunus persica 5.0 g% extract administration group(group BCPG) than in the cholesterol diet group(group BCG). From the above research, Prunus persica Batsch var. davidiana Max. were effective on the improvement of the blood glucose, lipid compositions in serum of dietary hyperlipidemic rats. And particularly, Prunus persica Batsch var. davidiana Max. was more effective therapeutic regimen for the control of metabolic derangements in adult disease.
Effects of the Prunus persica Batsch var. davidiana Max. Extract on the Blood Glucose and Serum Lipid Components in Streptozotocin-Induced Diabetic Rats
Kim Han-Soo ;
The Korean Journal of Food And Nutrition, volume 17, issue 3, 2004, Pages 337~345
The purpose of this study was designed to observe the effects of the feeding Prunus persica Batsch var. davidiana Max. extract on the improvement of the blood glucose, lipid compositions in the serum of streptozotocin(STZ)-induced diabetic rats fed the experimental diets for 5 weeks. Concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free-cholesterol, cholesteryl ester, triglyceride(TG) and phospholipid (PL) in serum were significantly higher in the STZ (55 mg/kg B.W.)-induced diabetic group (group 2) and STZ(I.P.)+Prunus persica 5.0 g% extract group(group 3) than those in the control group (group 1, basal diet + water). But the concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free-cholesterol, cholesteryl ester, TG and PL in serum were remakably lower in the group 3 than those in the group 2. In the ratio of HDL-cholesterol concentration to total cholesterol and HDL-cholesterol concentration, Prunus persica 5.0 g% extract administration group(group 3) were higher percentage than in the group 2. The activities of aspartate aminotransferase(AST), alanine aminotransferase(ALT), lactate dehydrogenase (LDH) and alkaline phosphatase(ALP) in serum were rather lower in the Prunus persica 5.0 g% extract administration group(group 3) than in the STZ- induced diabetic group (group 2). From the above results, it was suggested that the Prunus persica Batsch var. davidiana Max. were effective on the improvement of the blood glucose, lipid compositions in serum of STZ-induced diabetic rats. Moreover, in Prunus persica Batsch var. davidiana Max. was effective therapeutic regimen for the control of metabolic derangements in adult disease.