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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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The Korean Journal of Food And Nutrition
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Journal DOI :
The Korean Society of Food and Nutrition
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Volume & Issues
Volume 21, Issue 4 - Dec 2008
Volume 21, Issue 3 - Sep 2008
Volume 21, Issue 2 - Jun 2008
Volume 21, Issue 1 - Mar 2008
Selecting the target year
Optimization of the Lactic Acid Fermentation of Maesil(Prunus mume)
Hwang, Ja-Young ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 391~396
In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and
, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of
Evaluation of Toxicity of Anthocyanin from Black Soybean by Feeding Test in Mice
Kim, Yong-Ho ; Do, Seon-Gil ; Kim, Dong-Seon ; Woo, Sung-Sick ; Kim, Ok-Jin ; Lee, Hye-Jeong ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 397~402
Over the past few years, anthocyanin has been demonstrated to exert potentially anti-oxidative and bioavailability effects including anti-cardiovascular disease and cancer-preventive effects in humans. This study was conducted to assess the toxicity of anthocyanin extracts from black soybean seed coats via oral administration in a mice feeding test. The final anthocyanin-containing products induced signs of toxicity on mortality in the 4-week feeding test. The incidence of clinical signs and changes in body and organ weight were also not observed in all anthocyanin-treated groups as compared with the control groups. In hematology analysis, RBC indices concluding MCV, MCH, and MCHC and WBC differential counting such a NEU, LYM, MONO, EOS, and BASO evidenced no significant differences between the anthocyanin treatment and control groups. The biochemical parameters in serum analysis - ALT, AST, BUN, Crea etc.- were also not significantly altered in those groups. Absolute and relative organ weights were not increased after 4 weeks of treatment with anthocyanin extracts in mice. In conclusion, anthocyanin extracts from the black soybean has biological activity without any toxic effects, which also suggests that the consumption of soy containing anthocyanin products may be a good source for health and medical supplies.
Antioxidative and Cytotoxic Effects of Ethanol Extracts from Elaeagnus multiflora
Oh, Se-In ; Lee, Mee-Sook ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 403~409
Elaeagnus multiflora, generally referred to as the cherry silverberry, is a plant. Elaeagnus multiflora fruit, leaves, and roots have been traditionally utilized in China as a treatment for cough, diarrhea, itch, and foul sores, and even cancer. More importantly, it is being investigated as a food that is capable of reducing the incidence of cancer, and also as a means of halting or reversing the growth of cancers. Considering the dearth of information regarding the medicinal properties of Elaeagnus multiflora, we assessed the antioxidative and cytotoxic effects of Elaeagnus multiflora by examining its scavenging effects on the 1,1-diphenyl-2-picryl-hydrazyl(DPPH) radical, its inhibitory effects on lipid peroxidation, and its inhibitory effects on cancer cell proliferation in HeLa cells, MCF-7 cells, and SNU-638 cells via MTT assay. Ethanol extracts of Elaeagnus multiflora flesh and seed inhibited DPPH radical production(
) and lipid peroxidation (
, respectively). The Elaeagnus multiflora seed is believed to exert a possible antioxidative effects against the DPPH radical. The ethanol extracts of Elaeagnus multiflora flesh and seed exerted the cytotoxic effects on Hela cells (
), MCF-7 cells(
), and SNU-638 cells(
) used in this study. This result suggests that Elaeagnus multiflora seeds in contrast to its flesh, is believed to exert a possible anticancer effect. Elaeagnus multiflora seeds are considered to be a the candidate for preventative and dietetic treatment as an anticancer functional food.
Nutritional Characteristics and Physiological Functionalities of Polyplant Extracts from Some Vegetables and Medicinal Plants
Kim, Hyun-Kyung ; Lee, Eun-Na ; Geum, Jong-Wha ; Lee, Jong-Soo ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 410~415
The nutritional characteristics and functionalities of the polyplant extracts(PPE) from the extraction of various plants were assessed for the development of a new functional food. The PPE contained 42.95 g of glucose, 22.61 g of fructose, and 12.48 g of sucrose per 100 g of PPE as free sugar, and its reducing sugar contents was measured at 480.6 mg per g of PPE. Among free amino acids, proline contents was the highest at 0.58 g per 100 g of PPE, and it contained only 12.65 mg of malic acid and 6.92 mg of tartaric acid per g of PPE as an organic acid. The antioxidant activity of PPE was the highest at 91.6%, whereas SOD-like activity and xanthin oxidase inhibitory activity, which are associated with anti-aging effects, were 21.6% and 9.3%, respectively. HMG-CoA reductase inhibitory activity was 10.0% and anti-dementia acetylcholinesterase inhibitory activity was quite low(5.1%).
The Effect of Blueberry on ROS Accumulation and Cell Death in Human Normal Breast Epithelial(MCF10A) and Breast Cancer(MCF7) Cells
Lee, Se-Na ; Kang, Keum-Jee ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 416~424
In an effort to elucidate the differential actions of blueberry(BB) in both normal and cancer cells, we utilized human breast cell lines to assess the accumulation of radical oxygen species(ROS) and ROS-associated apoptosis in both human normal breast epithelial(MCF10A) and breast cancer(MCF7) cells. BB extract was added to the cultures at a final concentration of
for 0(control), 6, 12, and 24 hr intervals. The MCF10A cells evidenced no marked ROS accumulation in the presence of BB, whereas the MCF7 cells evidenced clear ROS accumulation upon BB treatment from 12 hours forward. The number of dying or dead cells did not increase in the BB-treated MCF10A cell groups, whereas that number increased profoundly from 12 hr forward. Furthermore, the expression levels of certain stress-related, and pro- and antiapoptotic gene products evidenced differential responses to BB treatment between the MCF10A and MCF7 cell groups. These results indicate that the components of BB extract differentiate cancer cells by not preventing ROS accumulation within cells and by inducing ROS-associated cell death in cancer cells. However, no marked ROS accumulation or induction of cell death was noted in the normal breast epithelial cells. The fact that BB extract exerted a differential effect on cancer cells opens further directions of research regarding the specific components that exert the differential BB-mediated effects in the selective prevention of normal cells and therapy for cancer tissues in the physiological body.
Characteristics of Antidiabetic Effect of Dioscorea rhizoma(1) - Hypoglycemic Effect -
Kang, Tong-Ho ; Choi, Sang-Zin ; Lee, Tae-Ho ; Son, Mi-Won ; Kim, Sun-Yeou ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 425~429
Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia resulting from defects in insulin secretion, insulin action, or both. Type 1 diabetes, or juvenile-onset diabetes, results from a cellular-mediated autoimmune destruction of the
-cells of the pancreas. Type 2 diabetes, or adult-onset diabetes, is a term used for individuals who have insulin resistance, a condition that makes it harder for the cells to properly use insulin, and usually have relative insulin deficiency. The diabetes causes the onset of chronic complications and diabetic neuropathy is one of the most debilitating complications. In this study, the hypoglycemic effect and the preventive effect of diabetic complications of Dioscorea rhizoma extract(DRE) were examined in rodent model. We investigated the glucose tolerance test and long term hypoglycemic effect of DRE in Type 1 streptozotocin-induced diabetic rats and Type 2 diabetic db/db mice. DRE showed a hypoglycemic effect on blood glucose levels than that of control group in Type 1 streptozotocin-induced diabetic rats and Type 2 diabetic db/db mice. On the basis of our results, we conclude that long-term use of DRE might help decrease blood glucose level and prevention of diabetes-associated complication.
Characteristics of Antidiabetic Effect of Dioscorea rhizoma(2) - Prevention of Diabetic Neuropathy by NGF Induction -
Kang, Tong-Ho ; Choi, Sang-Zin ; Lee, Tae-Ho ; Son, Mi-Won ; Park, Ji-Ho ; Kim, Sun-Yeou ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 430~435
The main cause of diabetic neuropathy, one of the most debilitating complications, is the chronic hyperglycemia, the increase sorbitol or the decrease of nerve growth factor(NGF). NGF, a protein, plays a major role in the development and maintenance of peripheral nervous system. Systemic administration of NGF prevents manifestations of neuropathy in rodent models of diabetic neuropathy. In the previous investigation, we report the hypoglycemia effect of Dioscorea rhizoma extract(DRE) in diabetic mice. The present study shows protective effect of DRE on diabetic neuropathy by induction of NGF protein. We investigated the NGF level in salivary gland and sciatic nerve of normal mouse and the effect of DRE on sciatic nerve conductivity and thermal hyperalgesia test in Type 2 db/db mouse. DRE increased endogenous NGF level in salivary gland and sciatic nerve of mouse. And sensory nerve conductivity velocity(SNCV), motor nerve conductivity velocity(MNCV) and thermal hyperalgesia increased in DRE treatment mice compared with control group. On the basis of our results, we conclude that DRE increase induction of endogenous NGF level and have protective effect on diabetic neuropathy by induction of NGF. Therefore, we propose that long-term use of DRE might help prevention of diabetes-associated complication; diabetic neuropathy.
Addition Ratio of Buckwheat Vegetable Powder(Fagopyrum esculentum Moench) on the Quality Characteristics of Sulgidduk
Kim, Young-Soon ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 436~442
Buckwheat leaves and young parts of the plant are consumed as a vegetable in certain countries. The quality characteristics of Sulgidduk withadded buckwheat vegetable powder(BVP)(0, 0.2, 0.5, 1.0, 1.5% w/w) were assessed in this study. Weobtained the following results: The water contents of Sulgidduk on the first day evidenced no differences according to the ratio of BVP addition, whereas the water contents of Sulgidduk decreased with increasing storage time and increasing amounts of added BVP. As the amount of BVP increased, both the L value(Lightness) and the a value(Redness) decreased, whereas the b value(Yellowness) increased. In terms of the mechanical texture characteristics, the hardness of the Sulgidduk increased with addition of both 0% and 0.5% BVP, with increases in storage time. The springiness of Sulgidduk was reduced as the quantities of BVP increased. We detected no significant differences in the chewiness of Sulgidduk according to the ratio of BVP addition. Also, the chewiness of Sulgidduk increased with BVP additions of 0% and 0.2% with increases in storage time, whereas no differences were detected in the group to which 0.5% BVP was added. The cohesiveness of the Sulgidduk decreased with increases in BVP and storage time. In our sensory evaluation of the color and flavor characteristics, the optimal quality was reported in conjunction with the Sulgidduk to which 1.0% and 1.5% BVP was added(p<0.05), whereas we noted no significant differences in texture and taste(sweetness) according to the ratio of BVP addition. Sulgidduk with 1% of BVP evidenced the best characteristics in our overall sensory evaluation.
Physiological Evaluation of Korea Ginseng, Deoduk and Doragi Pickles
Kim, Ae-Jung ; Han, Myung-Ryun ; Joung, Kyung-Hee ; Cho, Jae-Chul ; Park, Won-Jong ; Han, Chi-Won ; Chang, Kyung-Ho ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 443~447
The principal objective of this study was to conduct a physiological evaluation of Korea Ginseng, Deoduk and Doragi pickles. Prior to the processing of the 3 kinds of pickles, total phenolic acid contents, lecithin oxidation inhibitory effect, SOD -linked activity and hydroxyl radical scavenging activity of Korea Ginseng, Deoduk and Doragi water extracts were assessed. After the processing of 3 kinds of pickles, we conduct a sensory evaluation and color values assessment. The total phenolic acid contents of Korea Ginseng, Deoduk and Doragi water extracts were
, levels which were similar to that of tocopherol(
) but significantly lower than that of BHT(
)(p<0.05). The lecithin oxidation inhibitory effects of the Ginseng extract(98.86%) were similar to those of BHT(98.90%), but were significantly higher than those of Deoduk(35.70%), Doragi(78.07%) and tocopherol(65.91%). SOD-linked activity of Korea Ginseng water extract (42.58%) was similar to those of BHT(47.86%) and tocopherol(50.47%), but significantly higher than those of Deoduk (17.98%) and Doragi(20.75%). The hydroxyl radical scavenging activity of the Ginseng water extract(87.85%) was similar to that of BHT(8.58%), but significantly higher than that of Deoduk(79.51%), Doragi(77.62%) and tocopherol(78.95%). In the results of our sensory evaluations of the 3 kinds of pickles, the Ginseng pickle evidenced significantly lower acceptance scores in taste, color, flavor, texture, and overall quality. The luminance of the Ginseng pickle was significantly higher than the Deoduk pickles, the value of the Doragi pickle was significantly higher than those of the Ginseng and Deoduk pickles, and the b value of the Deoduk pickle was significantly higher than that of the Ginseng pickle.
Quality Characteristics of Domestic Wheat White Bread with Substituted Nelumbo nucifera G. Tea Powder
Kim, Young-Sook ; Kim, Mun-Yong ; Chun, Soon-Sil ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 448~456
In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that
NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.
Quality Characteristics of Strawberry Jam Added with Various Levels of Resistant Starch
Kang, Nam-E ; Cho, Mi-Sook ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 457~462
Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).
Comparison of Cooking Properties between Imported and Domestic Rices according to Cooking Method and Added Water Ratio
Lee, Soo-Jeong ; Lee, Yong-Cheol ; Kim, Sung-Kon ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 463~469
To make of basic date for the progressive global brand of Korean rice, we compared with characteristics of Calrose and two Korean rice cultivar, Chucheongbyeo(medium-late maturing cultivar) and Odaebyeo(early-maturing cultivar). General characteristics of rice, pasting property of rice flour by Rapid visco Analyser, determination of optimal ratio of water to rice for cooking by electric and pressure cooker and eating quality(sensory evaluation) of Calrose with that of Korean rice cooked at the optimal cooking conditions were measured. One kernel length of Calrose, Chucheongbyeo and Odaebyeo were 6.00, 4.73 and 5.22 mm, respectively. Calrose showed higher viscosity(195 RVU) in all parameters than Korean rices(Chucheongbyeo 176 RVU, Odaebyeo 178 RVU), of which the values were similar. These data imply that the properties of starch of Calrose may be different from that of Korean rice. In general, it is agreed, in Korea and Japan, that the balance of hardness and stickiness of cooked rice is very important. However, stickiness and overall eating quality for cooked Calrose was significantly poorer than Korean rices. Cooked Calrose did not significantly different in hardness, stickiness and overall eating quality compared with those of Korean rices. Calrose cooked with the ratio of water to rice of 1.4 with electric cooker was less sticky than Korean rices and thus was poorer in eating quality compared with Korean counterparts. Calrose cooked with the ratio of water to rice of 1.3 with pressure cooker had the same eating quality with Korean rices.
Effect of Heat Treatment on In Vitro Hydrolysis Index of Commercial Saengshik
Han, Sung-Hee ; Han, Sang-Yoon ; Rhee, Chul ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 470~476
In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.
Studies on the Rancidity of Pacific Saury, Cololabis saira Kwamaegi on the Storage Temperatures and Durations
Lee, Ho-Jin ; Oh, Seung-Hee ; Jeong, Ji-Suk ; Choi, Kyoung-Ho ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 477~484
The Pacific saury, Cololabis saira Kwamaegi, is a traditional local food of the Eastern sea area, centered around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes render this fish edible only during the winter months. Thus, to improve its storage capabilities, this study assessed the effects of storage material, type, temperature, and duration on compositional changes in Kwamaegi. The assessed samples were Kwamaegi which had been naturally dried for 15 days. The storage materials included an A-film, a self- developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene, and a B-film made of polyethylene, nylon, polyethylene, nylon, and polyethylene. The B films were utilized after pressing and lamination. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were 0, -15 and
, and the storage durations were 2, 4, and 6 months. Among the lipid rancidities, acid value and peroxide value showed the highest level of initial rancidity at a storage temperature of
for 2 months. We noted no significant differences between storage materials. The lower the storage temperatures, the less acid and peroxide were generated. Between the storage types, 1G evidenced lower less acid values than 2G. The TBA values revealed a dramatic increase at a storage temperature of
for 2 months, whereas this rapid progress was not observed at storage temperatures of -15 and
. Along with the acid value and peroxide value, the samples stored at 0, -15 and
evidenced significantly lower TBA values. The B-film evidenced a slightly lower TBA value than was observed in the A-film, but no significant differences were observed.
Quality Characteristics of White Pan Bread with Garlic Powder
Hong, Soon-Young ; Shin, Gil-Man ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 485~491
This study investigated the quality characteristics of the white pan breads with garlic powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the breads. The contents of moisture and crude fat of the breads added with garlic powder were lower than that of control group. However, ash content was not significantly different among groups. The pH increased with increasing garlic powder concentration. The weight of breads increased with increasing garlic powder concentration, while the volume and baking loss rate of breads decreased. In color values, with increase of garlic powder concentration, L value decreased, but a and b values increased. The water activity in the breads decreased by increasing garlic powder concentration was the highest in the control group. In the texture analyzer measurement, hardness of the breads increased with increases of garlic powder concentration, but springiness decreased. In the results of sensory evaluation, the quality of the 1% garlic powder breads showed the highest in taste, flavor and overall acceptability. The color, appearance, mouth feel and texture of the breads decreased with the increasing garlic powder content. From the results of this study, the white breads with 2% garlic powder content was shown to have the best quality.
Quality Characteristics of White Pan Bread by Pomegranate with Added Pomegranate Powder
Shin, Soon-Rye ; Shin, Sol ; Shin, Gil-Man ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 492~498
This study investigated the quality characteristics of the white pan bread prepared with pomegranate powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the bread. The contents of moisture and crude fat contents of the bread added with to which pomegranate powder was added were lower than that of the control group. However, the ash content was not did not significantly different differ significantly among groups. The pH increased with increasing concentrations of pomegranate powder concentration. The weight of bread increased with increasing concentrations of pomegranate powder concentration, while whereas the volume and baking loss rate of bread concomitantly decreased. In terms of color values, with increase increases in of the concentration of pomegranate powder concentration, induced a reduction in the L value decreased, but and a concomitant increase in the a and b values increased. The water activity in the bread decreased by with increasing pomegranate powder concentration, and was the highest in the control group. In the Upon texture analyzer measurement analysis, the hardness of the bread was shown to increased increase with increases of in the concentration of pomegranate powder concentration, but the springiness decreased. In the With regard to the results of sensory evaluation, the quality of the 1% pomegranate powder bread showed the evidenced the highest in taste, flavor, and overall acceptability. The color, appearance, mouth feel, and texture of the bread decreased with the increasing pomegranate powder content concentrations. From According to the results of this study, the white bread prepared with 1% pomegranate powder content was shown judged to have the best highest quality.
Changes in Physicochemical and Sensory Properties of Fruits as Affected by Chlorine Sterilization
Park, Jong-Sook ; Nam, Eun-Sook ; Park, Shin-In ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 499~509
The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for
minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.
Effect of Chinese Chives Addition on Retrogradation Rate and Storage Stability of Frozen Noodle
Kwak, Yeon-Ju ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 510~517
Effects of addition of Chinese chives into frozen noodle on retrogradation of the cooked frozen noodle were examined by enzymatic evaluation during the storage 3 days at
. The retrogradation rate during storage was significantly reduced by addition Chinese chives. Thus we hypothesized that retarogardation and textural changes of frozen noodle might be linked to thermostable amylase in Chinese chives. The amylase isolated from Chinese chives was affected by temperature and pH of buffer used. The enzyme was mainly extracted 20 mM potassium phosphate buffer(pH 7.0). The enzyme was extremly stable at wide temerature and pH. Amylase activity was maximal at
and pH 7.5. The enzyme was not inactivated by heat treatment at
for 30 min. We suggest the enzyme was stable at high temperature. To investigate the effect of different storage packge on texture properties, color, sensory evaluation, parent-packged and unparent packaged frozen noodle was compared with control. As the storage passed, the frozen noodle packaged with parent showed a rapid decrease in the color. The hardness was gradually decreased during storage. It was found that unparent packged must be nessasry in the Chinese chives frozen noodle. In changes of sensory properties by traind panel, Chinese chives frozen noodle with 2% blanched Chinese chives got the highest score in overall acceptability, therefore we tried acceptance test by consumers with 2% blanched frozen Chinese chives noodle.
Effect of the Addition of Bovine Plasma on the Quality Properties of Steamed Fish Paste
Yang, Cheul-Young ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 518~523
Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was
. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.
Physicochemical Properties of Korean Ginseng Pickles with Chija and Omija
Kim, Ae-Jung ; Han, Myung-Ryun ; Woo, Na-Ri-Yah ; Kang, Shin-Jeong ; Lee, Gun-Soon ; Kim, Myung-Hee ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 524~529
The principal objective of this study was to conduct a physiological evaluation of Korean Ginseng pickles with added Chija and Omija pigment. Prior to the processing of 3 different colors of pickles, SOD-liked activity, hydroxyl radical scavenging activity, total phenolic acid contents, and lecithin oxidation inhibitory effects of Korean Ginseng, Chija and Omija water extracts were assessed. After processing the 3 colors of pickles, sensory evaluation and color values were conducted. SOD-liked activity of Korean Ginseng(42.58%) and Chija(41.88%) water extracts were similar to those of tocopherol(54.62%), but were significantly higher than those of Omija(29.01%). The hydroxyl radical scavenging activity of Ginseng water extract(87.85%) was similar to that of BHT(83.13%) and tocopherol(71.57%), but were significantly higher than those of Chija(68.01%) and Omija(37.15%). The total phenolic acid contents of Korean Ginseng, Chija, and Omija water extracts were measured at
, levels similar to those of tocopherol(
) but significantly lower than that of BHT(
)(p<0.05). The lecithin oxidation inhibitory effects of Ginseng water extract(98.86%) was similar to that of BHT(92.82%) and tocopherol(89.13%), but was significantly higher than that of Chija(64.28%) and Omija (53.34%). With regard to the results of sensory evaluation for the 3 colors of Ginseng pickles, the color and overall quality of P2 were significantly higher than those of P1 and P3(p<0.05). With regard to luminance, P1 scored significantly higher than P2 and P3(p<0.05). The a value of P3 was significantly higher than that of P1 and P2, and the b values of P2 were significantly higher than those of P1 and P3.
Dietary Quality and Self-Management Status according to the Glycemic Control in the Elderly with Type 2 Diabetes
Park, Soo-Jin ; Woo, Mi-Hye ; Choue, Ryo-Won ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 530~535
Evidence for the effects of different health behaviors, including diet, in elderly diabetes is currently limited. The aim of this study was to compare the quality of diet and health behaviors in Korean elderly T2DM patients, using a glycemic control. T2DM elders(>65 yr, n=48) were recruited and categorized by the concentration of glycated-hemoglobin HbA1c; subjects with HbA1c<7% were the good control(GC) group, and subjects with
constituted the poor control(PC) group. General characteristics, self-management behavior questionnaires, and 3-d diet records were all collected and assessed. No significant differences in general characteristics between GC and PC were detected, with the exception of a higher level of education in GC(p<0.05). A twofold longer duration of diabetes was observed in PC as compared to GC(p<0.01). The GC group did exercise for a longer time(p<0.001), and had an earlier beginning of diabetes self-management education (DSME) by healthcare practitioners using a team teach as compared with the PC group(p<0.05). The total dietary quality index(p<0.001) and individual index for carbohydrate(p<0.001) or vegetables and fruit(p<0.05) were better in GC than in PC. Therefore, the earlier DSME including intensive exercise and balanced diet selection should be expected to improve glycemic control in diabetic Korean elders.
An Analysis of Groups with Diet Problems Associated with Dining Out
Choi, Mi-Kyung ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 536~544
The principal objectives of this study were to identify diet problems associated with dining out, and to suggest dining out strategies for groups with diet problems. The data collected from adults(all over 20 years old) from the third Korea National Health and Nutrition Examination Survey III(KNHANES III), conducted in 2005, were used in this study. A total of 6,497 data were included in our statistical analyses, using SPSS 14.0. The results of this study demonstrated that there were significant differences in dining out frequency between different genders(p<0.001), ages(p<0.001), and economic status (p<0.001). With the crosstabulation analysis using the Chi-square statistics, the middle class males aged
(p<0.05), and lower class females aged 65 and over evidenced different degrees of compliance with the following guidelines. 'Eat a variety of foods' varied by frequency of dining out. In addition, the degree of compliance with the guidelines 'Increase activity and eat an adequate amount of foods for weight control', 'Enjoy the Korean traditional diet', and 'Control consumption of alcohol' also differed by dining out frequency in certain populations. With these results, dining out strategies were suggested for the groups with diet problems associated with dining out.
A Study on the Development of a Korean Traditional Food Data Integration System
Shin, Seung-Mee ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 545~552
This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.
The Effect of Foodservice Quality Perception on Residence Satisfaction of Silver Town Residents
Baik, So-Young ; Shin, Seo-Young ; Baek, Seung-Hee ; Yang, Il-Sun ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 553~561
This study attempted to investigate the effect of foodservice quality perception on residence satisfaction of silver town residents. Through an extensive literature review, the questionnaire was developed and distributed to senior residents in 'A' silver town located in Gyeonggi-Do. Out of 254 questionnaires administered, a total of 212 completed questionnaires were returned, yielding a response rate of 83.5%. The results showed that there was a meaningful correlation between perception on foodservice quality and residence satisfaction. Among foodservice quality factors, reliability and comfort were the most important factors affecting residence satisfaction. Considering the effect of reliability and comfort factors on residence satisfaction, it is important to make a strategy to build up these factors in foodservice operation of silver town.
Elementary School Dietitian's Awareness and Performance of Food Supply Management in Gyeonggi North Province
Eo, Geum-Hee ; Park, Young-Sim ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 562~571
The principal objective of this study was to assess dietitian's awareness and performance with regard to food suppliers' selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer's branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer's cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated - together in receiving and inspection. School contracted with
food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester (68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a 5 scale(1: never important, 5: very important). Among them, 'sanitary storage status of food products(4.85)', 'have a chill car(4.83)' and 'proper control of refrigerator, freezer and storage room(4.81)' were the most crucial guidelines. As dietitians evaluated food supplier's-observances of 13 guidelines, 'have a chill car(4.89)', 'hold medical examination of employees(4.89)' and 'hold liability insurance for handling product(4.80)' were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the 'HACCP certificate' were fairly significant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of foodborne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian's age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.
A Survey on Elementary School Children's Perception and Preference of Kimchi
Ji, Hyun-Jung ; Nam, Eun-Sook ; Park, Shin-In ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 572~582
The purpose of this study was to evaluate the perception and preference of Kimchi among the elementary school children. The survey was conducted via questionnaire to 439 elementary school children(224 males and 215 females) who lived in Seongnam. 77.2% of the surveyed children had an affirmative opinion of Kimchi intake. Children regarded Kimchi as traditional, nutritious, healthy, fermented and delicious food. It also revealed that the higher grade(
grade) students were more awareness in Korean traditional fermented healthy food as for Kimchi than the lower grade(
grade) students. They should eat Kimchi mainly because Kimchi is good for health(82.9%), nutritious food(62.9%), our traditional food(58.3%), and delicious food(41.5%). 73.9% of the children responded that the parents influenced on their consumption of Kimchi, but 16.5% of the children answered that their parents did not meddle. 67.3% of the children liked Kimchi, whereas 5.3% of them disliked it. The preference of Kimchi was significantly higher for lower grade students than for higher grade students. The main reason liking Kimchi was hot taste(60.8%) of Kimchi, and then texture of chewing(59.0%), taste of freshness (29.2%), cool taste(28.7%), and peculiar taste(26.9%) of Kimchi in order. The majority reasons for dislike the Kimchi were salty taste, hot taste, not eat oftenly, smell, appearance of Kimchi in order. The hot taste of Kimchi was the number one reason of their diskike of Kimchi, especially for lower grade students and female students, and it was the most important reason for those also like Kimchi. The children preferred the a little hot taste of Kimchi, properly fermented Kimchi, medium amount of seasoning in Kimchi, and any parts of Baechu in Kimchi.
Studies on the Demands of Development Program of Silver Industrial Professionals in the Northern Gyeonggi-do Area
Choi, Byung-Bum ; Kim, Sung-Hoo ; Lee, Young-Joo ; Yu, Jin-Hyun ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 583~591
The principal objective of this study was to assess the demands of the development program of silver health care professionals for elderly individuals residing in the Northern Gyeonggi-do area. To this end, a survey was conducted to investigate college students and employees related with elderly individuals in the area regarding their recognition, interest, and involvement in the labor training program. In the case of college students, the health education they had received was only 1 to 2 hours, from a school lecture(35%). The content of health education they desired was exercise(34%) and stress management skills(28%). The sources of health information they received included mass media(77%) and the internet(12%), and they trusted the information they received from health professionals(45%), and the mass media(34%). In the case of health professionals who were working at silver care facilities, the sources of health information to which they had access were mass media(51%), internet(14%), reliable health professionals(56%), mass media(22%), and books related to health (18%). The principal issues they reported as being relevant to the elderly were dementia(39%), hypertension(14%), arthritis (11%), and they reported that the most important personnel for elderly in the future would be care managers(44%), and care helpers(21%). 88% of subjects believed that there was a need for a silver welfare integrated information system. 43% of subjects used the internet, 77% of them required in-service training programs for the welfare of the elderly. Via this developmental program of silver health care professionals, a variety of new job opportunities can be provided in the future, and a program related to the silver service industry must be established as soon as possible.
Current Status of Domestic and Overseas Research of the Characteristics and Use of Deep Sea Water
Chung, Kap-Taeck ; Lee, Sang-Hyun ;
The Korean Journal of Food And Nutrition, volume 21, issue 4, 2008, Pages 592~598
Deep sea water is found more than 200 m under the surface. As no sunlight reaches, no photosynthesis takes place, and it has very little organic matter or bacteria. In addition, deep sea water maintains a consistently low temperature throughout the year, and it does not mix with the water found closer to the surface, which means that its cleanliness is preserved. It is a long-term mature sea water resource that is rich in minerals. This paper examined the physical characteristics and the uses of deep sea water, a subject that has been attracting a great deal of public attention recently, together with the current status of domestic research into it and the direction of research in the USA and Japan, focusing on the existing literature. The aim of this paper was to provide are source to researchers in the field. Since the 1970s, scientists around the world have recognized the importance of deep sea water, and have been conducting research into it. In the USA, deep sea water has been researched with the view of its application to cooling, alternative energy, farming, and the development of new materials. In Japan, about 10 local self-governing bodies are currently promoting research and business relating to deep sea water, which has resulted in a number of products that have been released to the market. In Korea, the ministry of land transport and marine affairs has been studying deep sea water since 2000, and full-scale national R&D projects have been performed by 24 organizations, including KORDI, through industrial/academic cooperation. Large companies are participating in deep sea water research projects in several ways. A study of data foundusing NDSL relating to domestic studies of deep sea water found 50 theses, 177 domestic patents, 6 analyses, 2 reports, and 2 etc. in other areas.