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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 20, Issue 4 - Dec 2007
Volume 20, Issue 3 - Sep 2007
Volume 20, Issue 2 - Jun 2007
Volume 20, Issue 1 - Mar 2007
Selecting the target year
Analysis of Optimal Mixing Ratios in Tortilla Preparations with Rice and Wheat Flour
Han, Gyu-Hong ; Yoo, Jin-Hyun ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 1~8
Tortillas were prepared using rice and wheat flour. The experimental design incorporated thee independent variables(rice, wheat flour and moisture content) producing 14 samples of different proportions of each variable for each tortilla. The following were analysed using Design Expert 6 to unveil the influences of these variables on tensile strength and color(L, a, b). Results indicated that tensile strength increased with increasing rice and wheat flour content, however, decreased with increasing moisture content. Lighteness(L), of the tortilla increased with increased rice content whereas yellowness(b) increased with increased wheat flour content. The model suggests that tensile strength and color(L, a, b) in tortillas are highly correlated(SD Comment - give correlation coefficient and p-value). As well, the numerical optimization method suggests that the ratio of wheat flour to rice flour to moisture content which maximizes the three responses(tensile strenth, L and b) is 18.26 : 33.92 : 39.24%, 28.15 : 25.77 : 37.50%.
The Effects of Sesame Seed Roasting Conditions on Volatile Component Patterns of Essential Oils Obtained from Sesame Meals
Lee, Jang-Woo ; Yun, Yeo-Chul ; Jeon, Nam-Gyu ; Kim, Sun-Ho ; Park, Sang-Soon ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 9~13
In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at
, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.
A Study of the Characteristics of Different Coffee Beans by Roasting and Extracting Condition
Kim, Ha-Kyung ; Hwang, Seong-Yun ; Yoon, Soo-Bong ; Chun, Dug-Sang ; Kong, Suk-Kil ; Kang, Kun-Og ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 14~19
Caffeine is one of the most well known stimulants which can potentially increase mental performance, release fatigue and decrease depression. Green beans from different soils and climates contain different levels of caffeine, and as well as extracted coffee with different roasting and extracting methods. An investigation looking at pH, acidity, extractable solid and caffeine contents was assessed according to roasting and extracting conditions of various coffee beans. Brazilian coffee beans did not show much variation in pH with respect to roasting and extracting temperature, however, acidity increased in low roasting and extracting temperatures. This was however most prominently observed in Ethiopian and Indonesian coffee beans. The large expansion of coffee bean cells renders them highly porous to the passage of water, consequently extracted solids were found to increase with increasing temperature. This was especially apparent in Columbian coffee which had the highest extracted solids. The amount of caffeine extracted from coffee beans also increased with the higher temperature extraction. The Indonesian and Vietnam robusta coffee varieties showed the highest caffeine content.
An Investigation of the Characteristics of Sponge Cake with Ginseng Powder
Yoon, Soo-Bong ; Hwang, Seong-Yun ; Chun, Dug-Sang ; Kong, Suk-Kil ; Kang, Kun-Og ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 20~26
The characteristics of sponge cake were investigated with various flour types and amounts of ginseng powder. Sponge cake made with medium flour in combination with 2 and 4% mixtures of ginseng powder was found to be optimal as a cake flour control, being unaffected by the addition of ginseng powder. The results of alveogram showed that increment of ginseng powder decreased over pressure(P), extensibility(L) and swelling index(G) value. Farinogram, consistency, water absorption, stability, time to breakdown and the farinograph quality number all decreased with increasing ginseng powder however, the longest development time was the medium flour with a 2% ginseng powder mixture. Water activities were not significantly affected by addition of ginseng powder, however the 2% ginseng powder mixture showed a slight decrease in water activity. Addition of ginseng powder caused an increase in darkness, as well as redness and yellowness. The results of the sensory test suggest that the 2% ginseng powder mixture was preferable for the cake flour control.
An Investigation the Preparation and Physicochemical Properties of Oddi Jelly using Mulberry Fruit Powder
Kim, Ae-Jung ; Bang, In-Soo ; Park, Hee-Yong ; Lee, Gun-Soon ; Yuh, Chung-Suk ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 27~33
An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.
Quality Evaluations of a Citron Bio-Soybean Paste
Koh, Dae-Hee ; Kim, Chang-Ryoul ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 34~39
Microbiological and sensory evaluations were performed on bio-soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis DY 64. Aerobic microorganisms in bio-soybean paste stored at room temperature, initially, significantly increased(p<0.05) during 15 days of storage. However, a subsequent, slight decrease(p<0.05) was observed after 30 days. Food pathogens such as Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in the bio-soybean paste throughout the storage days. Bio-soybean paste treated with 3.0
7.0% citron combined with 10% immobilized microorganisms increased consumer acceptance relating odor and flavor. In conclusion, soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis could be used as a viable health food with respect to enhancing consumer acceptance.
A Qualitative Investigation of Dongchunghacho Jelly with Assorted Increments of Paecilomyces japonica Powder
Kim, Ae-Jung ; Bang, In-Soo ; Yuh, Chung-Suk ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 40~46
A qualitative investigation Dongchunghacho, Jelly combined with sericultural products prepared from assorted increments(0.5, 1, 1.5 and 2%) of P. japonica powder was performed. The qualitative parameters used to assess P. japonica powder increments included, hysicochemical, textural and sensory properties. The moisture and crude protein content of the Dongchunghacho Jelly were significantly greater than the control(p<0.05). Conversely, Dongchunghacho Jelly showed a propensity towards lower crude fat content than the control group. A positive trend was observed for both mineral content and dark color with increased P. japonica powder. In contrast, texture, hardness, gumminess and chewiness of the Dongchunghacho Jelly decreased with increasing levels of P. japonica powder. Color, taste, texture and overall preference of Dongchunghacho Jelly were optimal in the 1 % P. japonica powder mixture.
Effects of the Addition of Polymannuronate on the Textural Characteristics of Sponge Cakes
Choi, Hee-Sook ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 47~52
The investigation of the textural characteristics of sponge cake with addition of polymannuronate(obtained from the polysaccharide, component of brown seaweed), were studied in order to assess the potential of polymannuronate as a dietary fiber and fat substitute. Hardness, gumminess, and chewiness of sponge cake were tended to progressively decrease in the response to the addition of polymannuronate. Low-butter treatment with constant level of polymannuronate increased hardness, gumminess, and chewiness while brittleness and springiness decreased. Sensory evaluation of sponge cake indicated that addition of polymannuronate(optimally at 3 and 5 w/w%), enhanced springiness, cohesiveness, and overall acceptability. The overall acceptability decreased P5C, P3C and P1C, P5B and control in the order. These results highlight the potential of polymannuronate as promising dietary fiber and fat substitute in sponge cake without compromising the textural characteristics.
A Study on the Quality Characteristics of Kimchi with Mulberry Leaf Powder
La, Sun-Hwa ; Choi, Mi-Kyeong ; Shin, Seung-Mee ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 53~62
In this study, physicochemical, microbiological and organoleptic analyses were carried out on cabbage kimchi, a representative fermented food, that was made with 0.5%, 1.0%, and 1.5% mulberry leaf powder during fermentation. This kimchi was then compared to, kimchi without added mulberry leaf powder. The pH values showed minimal differences between the two types of kimchi at the beginning of fermentation. The total acidities were low in every plot of kimchi and increased according to the fermentation. The total microbial cell and Lactobacilus counts increased rapidly in the exponential phase according to the fermentation, and showed little increase in the stational phase. Among the analyzed plots, the lowest population was found in the kimchi containing 1.0% of mulberry leaf powder. This kimchi, in particular, also had the best quality scores, overall acceptance and organoleptic test results during fermentation. Fermentation was slowed in the kimchi with mulberry leaf powder, according to the amount of added as compared to the kimchi without it also showed less acidity. The color appearance, however, of the kimchi with added mulberry leaf powder, was inferior to that of the kimchi without mulberry leaf powder.
A Study on The Kimchi Made with Green Pepper Powder
Jeong, Eun-Ja ; Seo, Jeong-Sook ; Bang, Byung-Ho ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 63~67
In order to optimize use of pepper resources, and to aid farmers in increasing their income, we compared two types of kimchies made from red and green pepper powder. Qualitative differences were examined during fermantation at
. There was no significant change in pH patterns, acidity, total bacteria cell count and total lactic acid bacteria cell count between the red and green pepper powder, however, sensory evaluation, indicated that Kimchi made with green pepper powder showed lower, sensory scores than Kimchi made with red pepper powder with respect to overall acceptability. Eventhough the sensory scores of green pepper is lower than that of red pepper, the quality of Kimchies was not different between them. Considering that the price of green pepper is far cheaper than red pepper powder, farmers should consider actively the production of green pepper Kimches in order to cut down expenses fur the production of Kimches.
A Study on Manufacturing Functional Malt Syrup
Heo, Yun-Haeng ; Jeong, Eun-Ja ; Bang, Byung-Ho ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 68~73
In an effort to improve the quality of malt syrup, Chlorella, ginseng steamed red, green tea, and aloe powder were added to malt syrup. Glucose, maltose, and maltotriose concentration was assessed for each sample, as well as the L(lightness), a(redness), and b(yellowness) values and the sensory test. The glucose content in the control, Chlorella, ginseng streamed red, green tea, and aloe powder was 7.39%, 7.35%, 7.25%, 8.87% and 7.43%, respectively. Whereas, the maltose content was 68.10%, 60.46%, 68.32%, 67.88% and 70.46%, respectively. In addition, maltotriose content was 21.12%, 20.51%, 20.30%, 22.14% and 21.72%, respectively. Moreover, the L value in control, Chlorella, ginseng streamed red, green tea, aloe was 72.44, 22.93, 23.34, 23.56, 19.64 respectively. The value was -1.55, -1.77, -0.20, -0.40, -0.44, respectively and lastly, the b value was 22.81, 8.72, 4.00, 6.57, 6.44, respectively. The sensory evaluation test revealed that malt syrup with added ginseng streamed red powder showed the best sensory scores.
Effects of a Plant Water Extract Mixture(Ixeris sonchifolia Hance, Oenanthe javanica, Fagopyrum esculentum Moench, Hizikia fusiforme, Zingiber officinale Roscoe) on Mouse Immune Cell Activation
Kim, Jung-Hee ; Kim, Hyun-Sook ; Ryu, Hye-Sook ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 74~78
Ixeris sonchifolia Hance(Godulbaegi), Oenanthe javanica(Dolminari), Fagopyrum esculentum Moench(Buckwheat), Hizikia fusiforme(Seaweed Fusiforme) and Zingiber officinale Roscoe(Ginger) have all been used as one of the traditional remedies as well as food source. There are few studies However, on their immunomodulating effects have been reported. We previously reported that ex vivo supplementation of each of the Ish, Oj, Fem, Hf and Zor water extracts enhanced the splenocytes proliferation compared to the control group. In this study, the combined immunomodulative effects of a plant water extract mixture containing these five food sources(Ish+Oj+Fem+Hf+Zor) was compared to the individual effect of each. The production of cytokine(IL-1
, IL-6, and TNF-
), secreted by macrophages stimulated with LPS or without, were detected via ELISA assay using a cytokine kit. After 48hrs of incubation with mitogen(ConA or LPS) stimulation, the mouse splenocyte proliferation in the experimental group had significantly increased at two different concentrations compared to the control group. The results of this study may suggest that the supplementing with a plant water extract mixture could regulate immune function by increasing splenocyte proliferation as well as enhance immune function by regulating the cytokine production capacity activated macrophages in mice.
Evaluation of Nutritional Health Camp in Obese Elementary Students
Jun, Ye-Sook ; Lee, Ji-Eun ; Lee, Yong-Sook ; Bae, Yun-Jung ; Kim, Mi-Hyun ; Lee, Yoon-Shin ; Kim, Ae-Jung ; Sung, Chung-Ja ; Choi, Mi-Kyeong ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 79~87
An evaluation of the influence of nutritional health camp for in obese elementary students was assessed. Anthropometric measurement, 24-hour recall of dietary intake, MMTIC(Murphy-Meisgeier Type Indicator for Children) and questionnaire response(nutritional knowledge, nutritional attitude, and self-satisfaction) was documented in 43 obese elementary students(29 boys and 14 girls). The mean age of the elementary students was 11.2 years. The mean height, body weight and obesity index was 144.7 cm, 55.4 kg and 41.0% in boys, and 136.1 cm, 45.2 kg, 40.0% in girls. The mean energy intake was 1,522.4 kcal in boys and 1,494.9 kcal in girls. The subjects taking less than estimated average requirement(EAR) for vitamin
, folate, vitamin C and calcium was over 70%. A considerable number of students(65.1%) showed U band(undetermined character). The students demonstrated a propensity towards increased average nutritional knowledge and self-satisfaction after attending the nutritional health camp. In addition, a significant increase in average nutritional attitude was observed(p<0.001). The results of this study suggest that nutritional health camp positively influenced the nutritional attitude of elementary students.
Effects of a Weight Control Program on Anthropometric Measurements and Serum Lipid Profiles of Obese Elementary Students
Nam, Jung-He ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 88~95
The purpose of this study was to investigate the effects of a 12 week weight control program, which included nutrition education and regular physical fitness, on body weight, degree of obesity, BMI, and lowering of blood lipids in 16 obese male elementary school students. Changes in waist and hip circumferences and their ratios were measured at the conclusion of the 12 week program conducted from September 9 to November 25, 2005. Body weight after 12 weeks on the program slightly reduced from 55.4
10.9 kg to 54.4
9.7 kg. Degree of obesity and BMI decreased from 121.3
8.1%, and 25.9
3.3 to 120.0
8.2% and, 25.6
2.7, respectively. Body fat percentage decreased slightly from 38.3
4.7% to 37.9
5.2%. Waist to hip ratio did not change after 12 weeks. There were slight changes in weight of body fat and lean body mass from 22.12
6.53 kg and 34.56
4.75 kg to 21.68
6.05 kg and 34.70
4.54 kg, respectively. Also, after 12 weeks on the weight control program, body, waist, and hip circumferences decreased. However, there were no significant differences among the blood lipid components, including triglycerides, total cholesterol, and HDL-cholesterol. Finally, body weight, degree of obesity, BMI, and body fat showed more significant correlations to waist, hip circumference and their ratio than to blood lipid levels.
A Survey on Housewives' Perceptions of Branded Beef in a Metropolitan Area of Seoul Korea
Kim, Mi-Hyun ; Lee, Nam-Hyouck ; Rho, Jeong-Hae ;
The Korean Journal of Food And Nutrition, volume 20, issue 1, 2007, Pages 96~101
Thoughts on beef consumption and Korean beef were surveyed through questionnaire, with 150 housewives living in Seoul and its metropolitan area as subjects. The reasons for buying Korean beef were revealed as taste/quality(56.5%) and sanitation/safety(27.8%). The places of purchase were meat shops(42.3%), department stores, discount stores or super stores(28.1%), and agricultural cooperative stores or livestock cooperative stores(19.9%). The average purchase amount of Korean beef was 0.84 kg and the price was 22 USD(20,944 Won; 1 USD = 950 Won), and 61.7% of consumers thought the price of Korean beef was expensive. The major reason for buying imported beef was indicated as low price(78.0%) and the purchase locations were discount stores, department stores(39.4%) and meat shops (31.1%). When the subjects were surveyed on brands of Korean beef 73.3% had heard of branded beef but only 48% had purchased it. The reasons for buying branded beef were revealed as taste(40.0%) and sanitation(25.2%). When subjects were asked to compare branded beef with general Korean beef, 51.1% gave an answer of 'Very good/Good' for taste and quality, 'Similar' was 22.4% and 'No difference' was 29.9%, suggesting that the trust for branded beef was not strong yet. The important factors for buying branded beef were indicated as quality/taste(54.9%) and sanitation/safety(38.9%) and subjects were willing to pay up to 18.0% more for branded beef compared to the price of general Korean beef.