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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 17, Issue 4 - Dec 2004
Volume 17, Issue 3 - Sep 2004
Volume 17, Issue 2 - Jun 2004
Volume 17, Issue 1 - Mar 2004
Selecting the target year
Effects of Methanol Extract of Stachys sieboldii MIQ on Acetylcholine Esterase and Monoamine Oxidase in Rat Brain
Ryu Beung-Ho ; Kim Seoun-Ok ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 347~355
This study was undertaken in order to evaluate effects of methanol extracts of Stachys sieboldii MIQ and its related enzyme activities in brain tissues of rats. Sprague-Dawley(SD) male rats were fed within a control group, which is a basic diet group. The experimental diet group was given 100 and 200 mg/kg to supervise 100 and 200 mg/kg body weight per day for 20 days. Lipid peroxide levels and acetylcholine esterase activity in brain tissues were slightly decreased at a dose dependent manner, in vitro. Lipid peroxide levels were also decreased at a dose dependent manner; methanolic extracts of Stachys sieboldii MIQ demonstrated significant inhibitory effects, in vivo. Monoamine oxidase and xanthine oxidase activities were significantly inhibited in the brain tissues of experimental group compared to control group and the ratio of type conversion of xanthine oxidase were decreased.
A Study on the Evaluation of a Nutritional Education Program for the Middle Aged Obese Women
Kang Jin-Soon ; Kim Hee-Suk ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 356~367
This study was performed to evaluate the effectiveness of a nutritional education program conducted by public health center in Jinju city for obese women. The subjects of this study consisted of 27 obese women(BMI
25) aged 35∼55 years in Jinju area, and the educational period was 6 weeks. We evaluated the anthropometric parameters and biochemical indices, dietary habits, dietary behaviors, nutritional attitude of obese women before and after the nutritional education. And also daily intake during the educational period were measured. Weight, obesity index, BMT, waist circumferences and hip circumferences of obese women were significantly decreased(p<0.001) after nutritional education, but changes of WHR, systolic blood pressure and diastolic blood pressure were not significant. There were no significant difference in total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, LDH and blood glucose level in serum before and after the nutritional education, but the indices tend to decrease after the nutritional education. There was significantly different change of dietary behaviors in 3 items among the dietary behavior after the nutritional education. Their dietary habit, dietary behavior and nutritional attitude scores were significantly improved after the nutritional education. Mean daily energy intakes was low compared with the RDA as 78.88%. The average carbohydrates, protein, fat ratio on the energy intakes was 63 : 17 : 20. The proportion of energy intake from snacks the was 12.91
Quality Characteristics of Ssangwha Extract according to Extraction Conditions
Park Sang-Soon ; Lee Keun-Bo ; Han Myung-Kyu ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 368~373
Optimal extraction conditions were established from the difference of quality characteristics according to extraction conditions of Ssangwha extracts(SWE). Extract yields of SWE obtained from the established extraction conditions were as follows. The maximum yield was 48.90% at extraction temperature 90
and alcohol concentration 50%, extraction yield and alcohol concentration of extraction solvent was proportioned. Increase of extraction yields at extraction temperature 80∼90
and more than alcohol concentration 30% had slowdown tendency according to increase of alcohol concentration. At this view point, the optimum extraction conditions were alcohol concentration 30% and more than extraction temperature 80
. In this study, optimal extraction conditions of SWE were extraction temperature 90
and alcohol concentration 30%.
The Effects of Freeze-Dried Potato Flour Addition on the Fermentation Characteristics of Yogurt
Ahn Byung-Young ; Kim Dong-Han ; Choi Dong-Seong ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 374~381
This study was performed to characterize the mechanism of the acceleration of lactic acid fermentation in milk incubated with potato flour irradiated by
-ray and two types of lactobacillus, Lactobacillus bulgaricus and Streptococcus thermophillus, and to examine its effect on the quality of yogurt by assessing the acidity of lactic acid, viscosity, free amino acid, and sensory. In lactic acid fermented in the presence of 0.5% (w/w) potato flour, its acidity was higher, its pH was lower, and its viscosity was increased than lactic acid fermented in the absence of potato flour. In the sample fermented with the mixture of S. thermophillus and L. bulgaricus, the acid production rate was highest. In the samples fermented with a single type of bacteria, the acid production rate of S. thermophillus was higher than that the L. bulgaricus. Fermented a single type of bacteria with potato flour, the lysine utilization rate of L. bulgaricus and S. thermophillus was high. L. bulgaricus produced a large quantity of glutamic acid whereas S. thermophillus consumed glutamic acid. In sensory evaluation of yogurt fermented with potato flour, the preference of texture was improved while its color, taste, flavor, and overall preference were decreased. The data suggest that L. bulgaricus stimulates the growth of S. thermophillus by providing free glutamic acid that is required by S. thermophillus and thus the addition of potato flour shortens the fermentation period of yogurt.
Preparation of Chlorella Drinks and Its Quality Characteristics
Kim Jung-Soo ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 382~387
This study was performed to evaluate the quality characteristics of the drink with chlorella and Prunus mume. The chlorella drinks were prepared in four different ratios such as chlorella extract 5%, 10% and Prunus mume extract 0.2%, 0.4% added in chlorella extract 5%. In the color of the chlorella drinks, chlorella extract 10% had lower Hunter's color values(L, a, b) than chlorella extract 5%. The hunter's L(lightness) and a(redness) values were lower for Prunus mume extract 0.4% compared to Prunus mume extract 0.2%, however, there was no difference in the b(yellowness) values. A safety test showed that the drinks are clear from heavy metals and total bacteria and colifom bacteria. In the sensory test of the drinks, the sensory scores(color, taste, flavor, overall acceptability) show the best result on chlorella extract 5%(with Prunus mume extract 0.4% added), followed by chlorella 5%(with Prunus mume extract 0.2% added). The score for chlorella extract 10% was the lowest.
Effect of Chitosan Addition on the Shelf-Life of Bread
Kim Jung-Soo ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 388~392
A Study on Eating Habit of Elementary School Students in Higher Grade
Kim Eun-Young ; Park Hong-Hyun ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 393~404
The purpose of this study was to provide basic data of nutrition education to teach the right eating habit and lifestyle by investigating eating habit of students in private and public elementary schools of Kangnam and Kangbuk region. When the eating habit was investigated, there was no difference between the residential region, and school types. Depending on gender and person who cooked, there was meaningful difference in the eating habit. When the mother or father cooked for the student, his or her child had breakfast everyday, had a meal regularly, enjoyed the meal with the family, and left less food. This shows that the meal with family is a very positive factor in the formation of right eating habit. The female students tend to eat snacks, skip breakfast, have unbalanced diet, leave food, and watch TV during a meal more than the male students. Therefore, the female students need more education of eating habit. Also, not many the students usually got corrected their bad eating habits from others, and this showed that no proper guidance of their bad eating habits was done. Nevertheless, the students tried to correct their eating habits by themselves. If the schools and students' give them the proper education about eating habit, it can be more effective. Therefore, the school should teach the students and their parents the right table manner and nutrition information through a systematical curriculum. In special cases, they should teach the students individually.
Changes of Sensory Properties of Alaska Pollack Sikhae during Fermentation
Kim So-Jung ; Jeong Eun-Jeong ; Kim Hun ; Cho Woo-Jin ; Kim Kwang-Ho ; Lim Chi-Won ; Cha Yong-Jun ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 405~411
The sensory properties in Alaska pollack sikhae were compared in 3 different temperature conditions, 5
and alternating temperature(stored at 5
after 10 days of fermentation at 20
), respectively, during fermentation. The change of instrumental texture including hardness, cohesiveness, adhesiveness and chewiness increased and/or decreased without significant difference in the sikhae fermented at 5
during fermentation. Three profiles, hardness, chewiness and cohesiveness in the sikhae fermented at 20
increased up to 12 day and then decreased, whereas those in alternating temperature decreased significantly. From the acceptance test during fermentation, sikhae products fermented for 14 days at 5
, 9 days at 20
and 13 days at alternating temperature were superior in sensory properties. The score more over 5 point in overall acceptance was maintained until 14 days in 5
, 9 days in 20
and 13 days in alternating temperature, respectively, and particularly, alternating temperature condition was superior to the different temperature conditions. The sensory texture and overall acceptance had the high positive correlation with chewiness and taste, respectively. From the result of quantitative descriptive analysis, the intensities of acidic odor and taste in alternating temperature maintained and/or increased during 27 days of fermentation, whereas those in sikhae fermented at 5
decreased. These results demonstrated that cold chain system such as alternating temperature was needed for shelf-life extension and producing of marketable Allaska pollack sikhae.
Optimum Extraction Methods of Volatile Compounds in Beef Extract Powder
Kim Hun ; Cho Woo-Jin ; Jeong Eun-Jeong ; Ahn Jun-Suck ; Lim Chi-Won ; Yoo Young-Jae ; Kim Kwang-Ho ; Cha Yong-Jun ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 412~419
In odor to select optimum extraction methods of volatile compounds in beef extract powder(BEP) as basic data for the development of a new detection method of irradiated BEP, four extraction methods, such as solid phase microextraction with polar fiber(S-PD) and non-polar fiber(S-CD), purge and trap(P&T) and liquid liquid continuous extraction(LLCE) methods, were tested with gas chromatography/mass spectrometry method. A total of 106 volatile compounds including 22 hydrocarbons, 7 aldehydes, 6 ketones, 13 alcohols, 6 sulfur-containing compounds, 19 nitrogen-containing compounds, 6 aromatic compounds, 17 terpenes, 8 furans and 2 miscellaneous compounds were detected in BEP by four detection methods. The most compounds(62 compounds) were detected by S-PD method, followed by P&T(43), LLCE(38) and S-CD method(30). Among these methods, S-PD and P&T methods showed a complementary interrelationship to detect volatile compounds as S-PD method showed high detectabiltiy to all compound groups except hydrocarbons and ketones, which had high volatility and low molecular weight(less than RI 1200), but P&T method showed the contrary pattern to that of S-PD method. Moreover, the most of volatile compounds detected by S-CD and LLCE methods were also detectable by S-PD or/and P&T methods. Therefore, the simultaneous application of S-PD and P&T methods were selected as the optimum volatile extraction methods of BEP.
Nutritional and Health Status of the Elderly Living in Songnam II. Dietary Habits and Nutrient Intakes
Kim Kyungmin ; Kwon Jongsook ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 420~428
The purpose of this study was to investigate the dietary habits and nutrient intakes of the elderly living in Songnam area. Responses from 318(153 men, 165 women) elderly individuals aged from 58 to 92 were analyzed. The results of this study are as follows. Regular dietary habit scores of the elderly women were worse than those of the men. Balanced dietary habit scores turned out to be the lowest among the various measured indices. The dietary assessment data showed that the energy intakes of males and females were 86.8% and 83.1% of the RDAs, respectively. The nutrients taken less than RDA on the daily basis were protein, calcium, iron, vitamin A and vitamin B
. Nutrient intakes were gradually decreased as the age increased. Energy intakes of males and females from carbohydrate were 70% and 73% respectively. Vitamin A, vitamin B
, and calcium were the most deficient nutrients on the basis of the intake percentage of RDA. Therefore, to improve nutritional status of the elderly, it is recommended that intakes of vitamin A, B
and calcium-rich food should be increased. Also suitable dietary guidelines and educational programs seem to be necessary for promoting health conditions of elderly people in Songnam area.
A Survey on the Satisfaction for School Lunch Program of Middle- and High School Students in Metropolitan Area
Kim Yong-Sun ; Song Tae-Hee ; Woo In-Ae ; Choi Hee-Sook ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 429~435
As the school lunch program is expanding to middle and high schools in Korea, a survey has been conducted to provide informations of the types and menus which are most favored on 190 middle and high school students in Metropolitan area. The sources/menus of foods relating to their lunches were proportionally ranked as: school food services (54.2%): individual lunch-box from home(37.4%); take-out lunch box(3.7%): school cafeterias(1.6%): and commercial restaurant, undefined, and skip a meal(1.1%). For the present practices for lunch, 52.1 and 47.9% of the students responded satisfaction on its sources and menus, respectively. A meal valued less than 2,000 won was paid by 54.9% of the respondents. In the meantime, 33.7 and 55.4% of the students were unsatisfied with lunch box from home and school cafeteria of the present lunch practices, respectively. The reasons against their satisfactions were enumerated as their preferences for take-out lunch box(22.2%), school cafeteria(21.0%), outside restaurant(17.3%), individual lunch-box from home(16.1%), school cafeterias(8.6%), and undefined (14.8%). For the individual lunch-box from home, two major obstacles, i.e., it is neither warm to eat, nor diverse/properly-sized in side dishes, were reasons for dissatisfaction of the students. The school lunch programs were blamed for its poor taste and lacks of variety and volume of the side dish which is mostly composed of kimchi, seasoned vegetables, and bulgogi. The most popular side dishes were pork- or fish cutlets, hams, and sausages while food with carrots, garlics or red peppers, vegetables like pumpkins, lotus roots, and seasoned vegetables were mostly disliked. It was concluded that the school lunch programs for middle- and high school students could be settled down by preparing with well-nourished food items that suits students' taste best and be served at right temperature.
Microbial Reduction of Fresh Vegetables by Treatment of Sanitizing Reagents
Park Heon-Kuk ; Kim Sang-Bum ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 436~441
As the production of agricultural products showing high quality and environmental safety is required increasingly these days, it is really necessary to study on technology for producing agricultural products which are safe microbiologically. Among several sanitizing reagents contacted easily, we investigated the most effective and useful method for reducing microorganisms by sanitizer treatment. From this study, it was showed that treatment of 3% hydrogen peroxide solution over 1 minute, which decreased microbiological level less than one tenth of natural state(no sanitizer treatment) in all microorganisms tested, was the most effective sanitizing method to green vegetables, especially raw lettuce used in this study, for reducing microorganisms. By utilizing this sanitizing method in farming step, the improvement of safety and added value of agricultural products, especially raw green vegetables, is expected.
The Effect of Caffeine on the Antioxidative Activities of Mouse Liver
Sung Jong-Hwan ; Chang Che-Chul ; Chang Young-Sang ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 442~449
The purpose of this study was to examine the antioxidative activities and tissue cell of mouse liver added caffeine. The body weight of all experimental groups increased during experimental periods, but the body weight of caffeine-containing groups were lower than those of any other experimental groups. Superoxide dismutase and catalase activities tended to decrease significantly with caffeine-containing groups, but increased in control and ginseng-containing groups. Hydroperoxide contents were increase significantly with caffeine-containing groups. Lipid peroxidation levels decreased in ginseng-containing groups, but it increased significantly with caffeine-containing group. Protein contents were a tendency of similar between control and ginseng-containing groups, but it showed a increasing tendency in caffeine-containing groups. Microscopic observation of mouse liver cell were similar tissue in ginseng and caffeine-containing groups, but it showed somewhat more injuring only at the liver cell of anhydrous caffeine group, and became the suspicion in liver diseases. This results show that antioxidative activities are slightly higher in non-caffeine and ginseng-containing drinks than caffeine-cotaining drinks. From this standpoint, we suggest that too much drinking of caffeine-containing drinks for a long time is undesirable.
The Fermentation Properties of Red Wine using Active Dry Yeast Strains
Moon Young-Ja ; Lee Myung-Soon ; Sung Chang-Keun ;
The Korean Journal of Food And Nutrition, volume 17, issue 4, 2004, Pages 450~457
In wine making, to perform yeast culture effectively, which is the most important factor, 5 strains of representative active dry yeasts were selected : Montrachet, Pasteur Champagne, Epernay II, Prise do Mousse, Lalvin W15. The results about fermentation properties were as follows. After 1 day of fermentation, the ethanol contents of Lalvin W15 wine and Montrachet wine were 5.4% and 4.0%. After 2 days of fermentation, the ethanol content of Lalvin W15 wine was 9.2%, which is the highest degree among all experimental groups. As for the content of sugar solution, the wine fermented by Lalvin W15 was the highest one. In acidic solution, fermentation activity of Prise de Mousse, Lalvin W15, Montrachet were highest degrees and Red wine fermentation activity of Prise de Mousse has shown the highest degree in its fermentation activity, if only initial SO
amounts were 200 ppm. In regard to the foaming tendency during fermentation, the size of foams in Montrachet was big and the amount of foams was a lot. The change in Brix during the fermentation became evident after two days. The Brix of Montrachet wine and Lalvin W15 wine was 3.0, a high initial fermentation speed. After 10 days of fermentation, total acidity of Lalvin W15 wine was 0.99g/100m1, the highest degree. After 3 days of fermentation, the ethanol content of Lalvin W15 wine was 7.4%, the highest degree. But after 9 days of fermentation Epernay II showed the higher ethanol concentration to 13.8%.