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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 19, Issue 4 - Dec 2006
Volume 19, Issue 3 - Sep 2006
Volume 19, Issue 2 - Jun 2006
Volume 19, Issue 1 - Mar 2006
Selecting the target year
Functional Properties of Soybean Curd Whey Concentrate by Nanofiltration and Effects on Rheological Properties of Wheat Flour Dough
Eom, Sang-Mi ; Kim, You-Pung ; Chang, Eun-Jung ; Kim, Woo-Jung ; Oh, Hoon-Il ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 243~253
This study was designed to investigate the feasibility of utilizing concentrates of sunmul(soybean curd whey), the waste by-product of soybean curd processing, as functional food ingredients. Sunmul was concentrated by nanofiltration fo11owing ultrafiltration and then freeze-dried. The oil adsorption capacity of the nanofiltraion(NF) powder(97.33g/100g) was similar to that of sunmul powder(94.17g/100g), but was lower than that of ISP(isolated soy protein). However, the water holding capacity of NF powder could not be determined because the NF powder completely dissolved in water. The protein solubilities of sunmul powder and ISP in distilled H
O, 0.1M and 0.5M NaCl were lowest at pH 4.0 and increased at more acidic or alkaline conditions. However, the protein solubility of NF powder was at its minimum at pH 6.0 and increased at more acidic or alkaline conditions. Emulsifying activity indexes of NF powder in 4% and 6% solution were minimal at pH 4.0 and 6.0, respectively, which were 3 to 8 times lower than that of sunmul powder. The emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of NF powder was highest at pH 5.0 and decreased at more acidic or alkaline conditions at all concentrations of solution. The total free amino acid contents of protein in sunmul, and NF power were 99.07 and 2,110.10mg%, respectively, and NF powder exhibited especially high threonine content. Rapid viscosity analysis of dough with 1 to 5% added NF powder demonstrated that all of the peak and final viscosities decreased with increasing NF powder concentration compared to the control.
Quality Characteristics of Sponge Cake with Added Dried Sweet Pumpkin Powders
Woo, In-Ae ; Kim, Yong-Sun ; Song, Tae-Hee ; Lee, Soon-Kyu ; Choi, Hee-Sook ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 254~260
The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.
Effects of Addition of Polymannuronic Acid on the Quality of Wet Noodles
Kim, Dong-Hee ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 261~266
The purpose of this study was to use polymannuronic acid (polymann) obtained from the polysaccharide, component of brown seaweed, to convert wet noodles to healthier noodles. The study also investigated the effects of polymann on the quality of wet noodles. The wet noodles were prepared with composite flour containing various contents of polymann. The characteristics of the wet and cooked noodles, such as color, texture, cooking properties and sensory attributes, were evaluated. The addition of polymann did not affect the cooking weight, volume and water absorption. The turbidity of polymann noodle soup increased slightly as the amount of polymann in the noodles was increased. The L, a and b values of wet and cooked polymann noodles decreased as the amount of polymann was increased. Texture properties increased proportionally as the amount of polymann was increased. The hardness of noodles made with polymann was lower than that of control, while the springiness and adhesiveness of polymann noodles were higher than those of control. In sensory evaluations, there were no significant differences between control noodles and those containing 2% and 4% polymann. However, noodles with 2% polymann received significantly higher taste scores than the other noodles.
Analysis of the Urushiol in Korean Lacquer
Kim, Jung-Bae ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 267~270
In Korea, for a long time Rhus verniciflua has traditionally been used as an herbal medicines plants. A stem of Rhus verniciflua has been used to treat gastrointestinal trouble with in form of boiled chicken as a folk medicine. But it has been recognized as an extremely active allergen causing skin reactions. The chief allergenic component, urushiol, is found within the oleoresinous sap of Rhus verniciflua. Most components of urushiol have unsaturated side chains. These unsaturated side chains of urushiol are important to polymerization of these natural products. The urushiol components in Korean lacquer were isolated by reversed phase HPLC. The molecular weight of purified urushiol was determined as 340 from mass analysis. This compound was identified as Heptadecatetraenyl catechol (MW 340).
Increasing Effect on Storage Stability of Rosemary Extracts used for Various Solvent System on Seasoning Oils
Lee, Jang-Woo ; Ahn, Young-Soon ; Hong, Young-Pyo ; Han, Myung-Kyu ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 271~278
As for red pepper seasoning oil (RPSO), seasoning oil (SO) and pine needle oil (PNO), various organic solvent extracts from rosemary powder and tocopherol are treated as control group. At this time, amounts that are treated were all 1,000 ppm. It was observed by AV (acid value), POV (peroxide value) and carbonyl compounds content of the stored samples during 3 months at 60
incubation. Tocopherol was shown to be pro-oxidant than the antioxidant in all seasoning oil samples. Icreasing effect of storage stability of chloroform/MeOH extract was the most superior one. Final result of icreasing effect of storage stability from the determinated data was as follows. The storage stability of solvent system by AV and POV analysis was in the increasing order of chloroform/MeOH extract> ethyl alcohol extract>hot water extract>ethyl acetate extract>acetone extract>none treating group> tocopherol treating group, POV was chloroform/MeOH extract>ethyl alcohol extract
ethyl acetate extract> acetone extract
hot water extract>none treating group>tocopherol treating group and by carbonyl compound content analysis was in the increasing order of chloroform/MeOH extract>ethyl acetate extract>ethyl alcohol extract>hot water extract>acetone extract>none treating group>tocopherol treating group.
Optimization of Modified Starches on Retrogradation of Korean Rice Cake(Garaeduk)
Park, Hyun-Jeong ; Song, Jae-Chul ; Shin, Wan-Chul ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 279~287
This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03
1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1
24.1, ASA: 21.1
25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2
27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9
22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L
value was not changed practically with the storage time and seemed to be stable. The a
value of the samples was followed by control(2.21
5.34: 141.6%), ASA (2.01
4.22: 110.0%), SSOS (2.78
4.87: 75.2%) and SHPP (2.12
3.40: 60.4%) in order of color change. Also the b
value of the samples was followed by control(4.32
6.35: 47.0%), ASA (4.66
5.73: 23.0%), SSOS (4.90
5.89: 20.2%) and SHPP (4.89
5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.
Suppression of Solid Matters Precipitation of Takju and Its Quality Improvement by Carrageenan
Park, Hyun-Jeong ; Shin, Wan-Chul ; Song, Jae-Chul ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 288~295
This study was conducted to examine the possibility of improvement effect in suppression of precipitation and nasty smell creation in Takju mash. First of all, gum shown to be lowest precipitation velocity was selected and this was applied to the fermentation of Takju mash for comparing with the control in terms of fermentation aspects and various qualities of Takju mash. Precipitation amount and precipitation velocity of suspension in Takju mash added with carrageenan was shown to be the lowest than that of others. Compared with the control, alcohol was highly generated in Takju mash added with carrageenan, especially between two and four days. Total acidity was shown to be highly increased until 2 days in Takju mash and thereafter to be slightly increased. Takju mash added with carrageenan was shown to be lower on the second stage than the control. Fusel oil produced from mash added with carrageenan was 0.046
l/ml and mash added with carrageenan generated less fusel oil than the control by 1.6
3.2 fold. Yeast growth on the mash added with carrageenan was revealed to be helpful during fermentation periods. In general, sensory characteristics of Takju mash were shown to be more superior in mash added with carrageenan than in other samples. While nasty smell produced from a sample without gums was perceived after 2 days of Takju mash storage, nasty smell of Takju mash added with carrageenan was recognized after 6 days during storage. In conclusion, precipitation of suspension and nasty smell production in Takju mash were found to be suppressed by addition of carrageenan during Takju fermentation.
Assessment of Allergenicity of Fermented Dairy Products by Immunoassay
Kang, Kun-Og ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 296~300
Immunoblotting and competitive indirect enzyme-liked immunosorbent assay(Ci-ELISA) was used for detection of
-lactoglobulin(BLG) in dairy products, such as milk, dried milk and fermented milk. In immunoblotting, human IgE weakly recognized proteins of fermented milk, but still responded to dried milk even though become weak. Rabbit polyclonal antibody to BLG, used as a model of antigen, and milk allergic patients' IgE was used in the ELISA. Reactivities of Abs were the highest in market milk. BLG in fermented milk was detected in a low content. This result indicates the fermented milk have the lowest BLG content and could be used as hypo-allergenic food for milk-allergic individual.
A Study on Differences of Food Hygiene Knowledge and Practices between Housewives and the Contract Foodservice Employees
Ahn, Sung-Sik ; Park, Hong-Hyun ; Park, Ju-Yeon ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 301~310
This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20
35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.
Physicochemical Analysis and Antioxidative Effects of Wild Grape (Vitis coignetiea) Juice and Its Wine
Choi, Sun-Young ; Cho, Hyun-So ; Kim, Haeng-Ja ; Ryu, Chung-Ho ; Lee, Jeong-Ok ; Sung, Nak-Ju ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 311~317
Physicochemical analysis of the wild grape juice and its wine extracted with ethanol were assessed. The contents of moisture in wild grape juice and its wine were 78.7
0.2% and 74.4
O.4%, respectively. Total anthocyanin and flavonoid contents of wild grape juice were higher 4 times and 10 times than those of wild grape wine, respectively. Of the 17 amino acids, the glutamic acid in wild gape juice and threonine in wild grape wine were the highest, which were 43.7
1.4mg/100 g and 14.1
0.7 mg/100 g, respectively. Electron donating abilities of wild grape juice and its wine at concentration of 1,000
g/ml were 93.1
1.2% and 88.9
O.8%, respectively. The nitrite scavenging abilities of wild grape juice and its wine were gradually increased by increasing levels of the extracts to 79.6
1.27% and 72.8
1.01% at concentration of 1,000
g/ml under pH 2.5.
Physicochemical Analysis and Sensory Evaluation of Fermented Soy Sauce from Gorosoe(Acer mono Max.) and Kojesu(Betula costata T.) Saps
Choi, Sun-Young ; Sung, Nak-Ju ; Kim, Haeng-Ja ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 318~326
Soy sauce was prepared with the addition of Gorosoe and Kojesu saps instead of tap water to make ordinary soy sauce, respectively. The changes of free sugar, organic acid, mineral, amino acid and nucleotides and other compounds during the fermentation of soy sauce were assessed. The free sugar were found to be fructose, glucose, galactose and sucrose in soy sauce of saps but sucrose was not detected in ordinary soy sauce. Galactose contents were dominant free sugar in all samples. The contents of butyric acid were dominant among 7 kinds of organic acid while fumaric acid was trace amount during the fermentation of soy sauce. The contents of potassium and phosphorus among 13 kinds of minerals were dominant during the fermentation of soy sauce. In the amino acid composition of soy sauce, dominant amino acid was glutamic acid(185.6
1.0 mg/100 ml above), but proline and arginine were not detected. AMP detected above 7.5
mol/100 ml was dominant while inosine was not detected during the fermentation of soy sauce. The results of sensory evaluation in the fermented soy sauce of Gorosoe was 'liked more' than that of soy sauce of Kojesu and control.
Effect of Zingiber officinale and Hizikia fusiforme Water Extracts on NO Production in Macrophage of Mice
Ryu, Hye-Sook ; Kim, Hyun-Sook ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 327~331
Zingiber officinale and Hizikia fusiforme(sea weed fusiforme) have long been used for food sources in Korea. The present study was performed to investigate the ex vivo effect of Zingiber officinale and Hizikia fusiforme on NO production in macrophage of mice. Seven to eight week old mices(Balb/c) were fed chew diet ad libitum and water extract of Zingiber officinale and Hizikia fusiforme was administrated orally at two different concentrations (50 and 500 mg/kg B.W.). every other day for two or four weeks NO(nitric oxide) production by activated macrophage was assessed by measuring nitrite, the stable NO metabolite, using Griess reaction assay. NO production were significantly enhanced in Zingiber officinale group at 500 mg/kg B.W. and in Hizikia fusiforme group at 50 mg/kg B.W. compared to the coresponding control groups. In conclusion, this study may suggest that Zingiber officinale and Hizikia fusiforme(sea weed fusiforme) extracts enhance the immune function by regulating NO production in macrophages of mice.
A Survey on the Dietary Home Lifestyle for the Reduction of Food Wastes by the Period of Food Purchase
Shin, Eun-Mi ; Park, Sang-Wook ;
The Korean Journal of Food And Nutrition, volume 19, issue 3, 2006, Pages 332~341
The goal of this study was to determine a method of reducing food wastes in the dietary home lifestyle. Statistical analyses were conducted of 491 questionnaires answered by housekeepers living in Daejeon city. The data were analyzed by SAS program and the results are summarized as follows. Among the respondents, 51.53% answered that they purchased the foods in consideration of the family number, 60.45% that they occasionally throw away foods because the date of expiry had passed, i.e., the foods threw away by mistake of storage, 68.23% that they make side dishes at a time for three meals in a day, 52.95% that they make three or four kinds of side dishes, 82.28% that they prepared meals according to the favorite foods of the family, 48.04% that they left food at home, and 47.32% that they threw away foods because too many foods had been prepared. The major reasons for food wastes at home were listed as meal leftovers (32.72%), vegetable trimming (31.29%), and non-planned purchase (25.77 %). The perception of housekeepers on the reduction of food waste were listed as the preparation of accurate meal quantity (50.92%), planned purchase (28.31%), development of recycling foods (14.05%), and reduction of side dishes (6.72%). Further reduction of food wastes of dietary home lifestyle can be summarized to emphasize the preparation of accurate meal quantity, planned purchase, development of recycling foods, and reduction of side dishes. In addition, studies should be conducted to examine the systematic administration method and standard education for the reduction of food wastes.