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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
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Volume & Issues
Volume 24, Issue 4 - Dec 2011
Volume 24, Issue 3 - Sep 2011
Volume 24, Issue 2 - Jun 2011
Volume 24, Issue 1 - Mar 2011
Selecting the target year
In Vivo Immunological Activity in Fermentation with Black Rice Bran
Kim, Dong-Ju ; Ryu, Su-Noh ; Han, Sang-Jun ; Kim, Hwa-Young ; Kim, Jung-Hak ; Hong, Seong-Gil ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 273~281
DOI : 10.9799/ksfan.2011.24.3.273
Rice bran is byproducts of the hulling of rice, an important food resource in Korea. Various studies have been reported immune-enhancing effects of rice bran cultured with Lentinus edodes. In particular black rice bran contains anthocyanin, and the effects of antioxidant have been reported. The objective of the this study was to investigate the possible immune-enhancing effects of black rice bran substance extracted from a submerged culture of Lentinus edodes with black rice bran (crude fermentation-polysaccharide, CFP) and products(crude fermentation-polysaccharide-S. cerevisiae CFP-S, crude fermentation-polysaccharide-L. gasseri, CFP-L) which are of secondary fermentation of by using Saccharomyces cerevisiae and Lactobacillus gasseri in the Blab/c male mice. We found that supplementation of CFP, CFP-S and CFP-L enhanced macrophage and splenocyte proliferation compared to the control group(NC) in mice. Also, we measured the concentration of cytokines(IFN-
, IL-6) secreted by activated macrophage and splenocyte. The results of the experiment are that supplementation of CFP and CFP-S increased the macrophage and splenocyte proliferation compared to the control group but supplementation of CFP-L decreased the splenoyte proliferation compared to the control group(without mitogen and treated with LPS). When macrophage and splenocyte were stimulated by CFP and CFP-S supplementation, it was increased IFN-
and IL-6 concentration compared with the control group. These results suggest that the capacity of CFP and CFP-S seem to act as a potent immune modulator causing augmentation of immune cell activity, and enhance the immue function through regulating cytokine production capacity by activated macrophage and splenocyte in mice.
Consumer Awareness of Nutrition Labelling in Restaurants according to Level of Health Consciousness
Yoo, Ji-Na ; Jeong, Hee-Sun ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 282~290
DOI : 10.9799/ksfan.2011.24.3.282
This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.
Purification and Characterization of Lipase Inhibitor from Desmodium oxyphyllum DC.
Lee, Jong-Kug ; Kang, Min-Gu ; Baek, Seung-Ye ; Ahn, Young-Geun ; Lee, Jong-Soo ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 291~294
DOI : 10.9799/ksfan.2011.24.3.291
A lipase inhibitor from Desmodium oxyphyllum DC. was purified by methanol extraction, systematic solvent extraction, silica gel column chromatography,
solid phase extraction chromatography and RP-HPLC. We obtained the purified lipase inhibitor with 182 ng(
) of lipase inhibitory activity for a 0.06% yield. Its molecular weight was estimated to be 655.37 Da from an instrumental analysis of MALDI-TOF-MS and it was identified copper-3,5-dibromo-2-hydroxybenzoic acid (
The Actual Conditions and Recognition of Dietary Life Education in Elementary School after Execution of the Dietary Life Education Support Act
Kim, Joo-Young ; Sim, Ki-Hyeon ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 295~305
DOI : 10.9799/ksfan.2011.24.3.295
The goal of this study was to provide basic data for the future development of dietary life education in elementary schools by understanding the current conditions of the program after the execution of the Dietary Life Education Support Act. We conducted a survey to understand dietary teachers` recognition of dietary life education in elementary schools. We found that teachers` recognition was low and that dietary life education in elementary schools is still carried out indirectly by focusing on nutrition knowledge. Dietary life education is carried out during lunch time and dietary life-related class hours. However teachers of lower class levels did not have any practical subject related to dietary life and responded that a lack of time devoted to dietary life education was the biggest problem with the program. Most teachers responded that dietary life education in elementary schools is necessary for the formation of students` sound dietary habits, and that the development of a system of teachers directly responsible for dietary life education is necessary. In the past, dietary life education has typically been carried out at home, but now schools are required to play a role because of family nuclearization and the increase in working couples. Therefore, to revitalize dietary life education programs in elementary schools according to the Dietary Life Education Support Act, we suggest more systematic and segmentalized studies.
The Antioxidant Effect of Portulaca oleracea Extracts and Its Antimicrobial Activity on Helicobacter pylori
Park, So-Hae ; Kim, Dae-Kwang ; Bae, Ji-Hyun ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 306~311
DOI : 10.9799/ksfan.2011.24.3.306
This study was performed to investigate the effect of Portulaca oleracea extract on the antioxidant and antimicrobial activities against Helicobacter pylori. The each solvent extracts prepared from Portulaca oleracea were investigated by measuring total phenolic compounds, electron donating ability, superoxide dismutase-like ability and thiobarbituric acid reactive substances The herb extractor extract yielded the highest content of total phenolic compounds(72.2 mg%). The electron donating abilities(EDA) of ethyl acetate and methanol extracts showed high antioxidant activity. The superoxide dismutase (SOD)-like abilities of ethyl acetate and petroleum ether extracts also showed some activity. The antioxidant activity of thiobarbituric acid reactive substances was not significant. The petroleum ether extract of Portulaca oleracea showed the highest antimicrobial activity at 10,000 ppm concentration.
Eating Habits and Food Preferences of Certain Middle School Students in Daegu Area
Sung, Young-Sook ; Bae, Ji-Hyun ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 312~319
DOI : 10.9799/ksfan.2011.24.3.312
We investigated the eating habits and food preferences of middle school students to provide material for establishing dietary and nutritional education at the elementary level. We questioned 270 male and female students attending certain middle schools in the Daegu area about their eating habits and food preferences. Eating habits were found to be most regular for students in families where only one parent worked and irregular for students in families where both parents worked. There was a positive correlation between a higher level of academic education of the father and the frequency of consumption of instant foods. There was also a positive correlation between a higher level of academic education of the mother and the frequency of snack consumption. Male students had a higher preference for consuming animal foods than did female students. Students that lived in extended families tented to have a higher preference for vegetable foods. On the other hand, students that lived in nuclear families and students that lived in families where both parents worked preferred snacks more. Based on these results, parental employment and academic education level influences the eating habits and food preferences of middle school students.
Beneficiaries` Satisfaction, Menu Preference and Dietary Habits of Lunch-box Program Provided to Low-income Families
Kwun, Hye-Yeong ; Kim, Jung-Hee ; Lee, Hong-Mie ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 320~328
DOI : 10.9799/ksfan.2011.24.3.320
Information regarding the status of lunch box service for children and juveniles from nutritionally vulnerable families is limited and has not been assessed from the view of beneficiaries. Therefore, this study intended to determine the satisfaction, current status, menu preferences, and dietary habits of recipients served lunch-box meals from Pocheon city. There were 41 subjects from primary schools and 73 from secondary schools. Although 94.8% answered that the foods were generally helpful, as much as 28.9% replied that the amount of food provided was too little. Only 77.2% answered that they eat the foods always or usually, 29.5% answered that they throw away leftover foods, and only 71.9% recycled empty containers, suggesting the need for instruction regarding how to deal with leftover foods and containers. Food preferences were high for deep-fried foods and meats and low for fish and vegetables, and that for vegetable egg rolls was relatively high, suggesting the need to increase vegetable intake. Adherences to guidelines regarding street foods was the lowest in both elementary and secondary school students, suggesting that the contents of nutrition education for these students should include materials to improve dietary habits, along with increasing the consumption of milk.
The Effects of Service Failure Magnitude on Perceived Justice, Positive Emotion, and Revisit Intention in Restaurants -A Comparison of Korean and American Customer Perceptions-
Yi, Na-Young ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 329~339
DOI : 10.9799/ksfan.2011.24.3.329
The purpose of this study was to compare the effects of service failure magnitude on perceived justice, positive emotion, and revisit intention at restaurants between a collectivist culture(Korea) and an individualistic culture(United States). The results showed that the higher a customer`s perception of service failure magnitude, the lower the perceived recovery justices in both cultures. The distributive, procedural, and interactional justices had a favorable effect on positive emotions in both cultures. Other findings revealed that interactional justice was the best predictor of revisit intention in Korea, while distributive justice was the best determinant of revisit intention in the United States. This research suggests that global restaurant managers need to understand how cultural orientation influences consumer perceptions of service failures in order to develop a highly targeted and effective service recovery.
Studies on Microbial and Enzymatic Actions during the Ripening Process of Salted Alaska Pollack Tripe
Chae, Soo-Kyu ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 340~349
DOI : 10.9799/ksfan.2011.24.3.340
This study examined the roles of autolytic enzymes and microorganisms in the ripening process of salted Alaska pollack tripe made with various concentrations of salt i.e, 7.5% and 20% by weight. Salted Alaska pollack tripe treated with antibiotic agents for the inhibition of microbial growth and a control were prepared experimentally, and changes in chemical composition and viable cell counts were investigated, individually, during the ripening process. Just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt, viable bacterial cells occurred at a level of
CFU/g. In the control, bacterial counts increased rapidly to
CFU/g by the 14th day of ripening. However, in the sample treated with antibiotic agents, counts were decreased to a level of
CFU/g by the 3rd day of ripening and increased gradually to
CFU/g by the 5th day of ripening, and then the same value was maintained there-after. Just after the preparation of the high salt Alaska pollack tripe made with 20% salt, viable bacterial cells occurred at a level of
CFU/g. In both the samples treated with antibiotic agents and the control, bacterial counts decreased rapidly to
CFU/g by the 45th day of ripening and increased gradually there-after. The content of amino type nitrogen was 76.3 mg% just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt. Amino type nitrogen content was increased to 283.5 mg% by the 5th day of proper ripening in the control, but it was increased to 208.0 mg% in the sample treated with antibiotic agents. The difference in amino type nitrogen content was 75.5 mg/100 g. The content of amino type nitrogen was 57.2 mg% just after the preparation of the high salt Alaska pollack tripe made with 20% salt. Amino type nitrogen content was increased to 198.3 mg by the 60th day of proper ripening in the control, but it was increased to 162.0 mg% in the sample treated with the antibiotic agents. The difference in amino type nitrogen content was 36.3 mg/100 g. The contents of VBN and TMA-N were 102.1 mg% and 20.5 mg%, respectively, at the 7th day of ripening in the low salt Alaska pollack tripe made with 7.5% salt. The content of VBN was 60.0 mg% and TMA-N was not detected at the 21st day of ripening in the sample treated with antibiotic agents. The control sample was spoiled by the 7th day of ripening but the sample treated with antibiotic agents was not spoiled by the 21st day of ripening. On the other hand, VBN content was 37.2 mg% and TMA-N was not detected at the 90th day of ripening in the high salt Alaska pollack tripe made with 20% salt, and the control sample was not spoiled.
Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Job`s Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder
Lee, Hye-Jeong ; Pak, Hee-Ok ; Jang, Jae-Seon ; Kim, Sung-Su ; Han, Chan-Kyu ; Han, Jae-Heung ; Oh, Jae-Bok ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 350~361
DOI : 10.9799/ksfan.2011.24.3.350
A study was undertaken to examine the effect of the addition of job`s tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job`s tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job`s tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job`s tears chungkukjang and wheat bran pound cakes respectively(r
Anticancer Activity and Quantitative Analysis of Glucosinolates from Green and Red Leaf Mustard
Kim, Hwal ; Kim, Jun-Yeol ; Kim, Hyo-Jin ; Kim, Do-Kyung ; Jo, Hye-Jin ; Han, Byoung-Su ; Kim, Heon-Woong ; Kim, Jung-Bong ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 362~366
DOI : 10.9799/ksfan.2011.24.3.362
The objective of this study was to compare the anticancer activity of glucosinolates against four different cancer cells; SNU-251, SNU-354, SNU-C4, MCF-7 and to determine the amounts of glucosinolates in mustard leaves. Green and red mustard leaves were cultivated on the field of Rural Development Administration from May to July, 2010. After the leaves were harvest and lypophilized, the fine powder was extracted with boiling 70% methanol(v/v) for the measurement of anticancer activity and then applied to the cancer cells obtained from Korean Cell Line Bank(KCLB). The anticancer activity of red leaf mustard was higher than that of green mustard leaf, particularly in SNU-251 for 24 hr and in SNU-C4 for 48 hr. In both green and red mustard leaf, sinigrin was the most abundant glucosinolte and was determined as 4.71 and 3.06 mg/g dry wt., respectively, but glucoiberin only presented 0.14 mg/g dry wt. with minor amounts.
Study on the Manufacturing Properties of Korean-type Koumiss
Lee, Jong-Ik ; Song, Kwang-Young ; Chon, Jung-Whan ; Hyeon, Ji-Yeon ; Seo, Kun-Ho ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 367~375
DOI : 10.9799/ksfan.2011.24.3.367
For this study, Korean-type Koumiss was made by the fermentation of mixed cultures, in which yeast, Kuyveromyces, and microflora, Streptococcus thermophiles and Lactobacillus bulgaricus, were inoculated into 10% skimmed milk with added whey powder(control: A, 2%: B, 4%: C, 6%: D, and 8%: E). Fat, protein, lactose, titratable acidity, pH, the number of lactic acid bacteria, the number of yeast, alcohol content, volatile fatty acids, volatile free amino acids and minerals were measured in the products. The results were as follows: As the dosage of whey powder increased, fat increased from 0.74% in the control to 2.30% in sample E, protein increased from 2.95% in the control to 4.39% in sample E and lactose increased from 3.10% in the control to 7.43% in sample E. Titratable acidity and pH increased gradually. The number of lactic acid bacteria increased from
in the control to
in sample E, and the number of yeast increased from
in the control to
in sample E, according to the increase of whey powder content. For alcohol content, the average values were 0.863%, 0.967%, 0.890%, 1.290%, and 1.313% for the control and samples B, C, D, and E, respectively. As the dosage of whey powder increased, alcohol content showed a tendency to gradually increase. The average alcohol content of E was 1.313 and this was higher than the alcohol content of Kazahstana-type Koumiss with 1.08%. Sixteen types of free amino acids were detected. Glycine was the lowest in the control at
and sample E contained
. Histidine was also low in the control at
and sample E contained
. On the other hand, glutamic acid was highest at
in the control whereas sample E had
. Proline was also high in the control at
in control, but E contained
. Aspartic acid and leucine were greater in sample E than in the control. For volatile free fatty acids, content generally had a tendency to increase in the control, and samples B, C, D, and E. Content of acetic acid gradually increased from
in the control to
in sample E. Butyric acid was not detected in the control and was measured as
in sample E. Caproic acid content was
in the control and
in sample E, and it increased according to the increase of whey powder content. Valeric acid was measured in a small amount in the control as
, but it was not detected in any other case. Mineral contents of Ca, P, and Mg increased from 1,042.38 ppm, 863.61 ppm, and 101.28 ppm in the control to 1,535.12 ppm, 1,336.71 ppm, and 162.44 ppm in sample E, respectively. Na content was increased from 447.19 ppm in the control to 1,001.57 ppm in sample E. The content of K was increased from 1,266.39 ppm in the control to 2,613.93 ppm in E. Mineral content also increased with whey powder content. In sensory evaluations, the scores increased as whey powder content increased. Flavor was lowest in the control with 6.3 points and highest in E with 8.2 points. Body and texture were highest at 4.2 points in the control, which did not have added whey powder. In the case of appearance, there were no great differences among the samples.
A Study on Beverage Consumption of Elementary School Students in Chungnam
Park, Eun-Hye ; Bae, Yun-Jung ; Kim, Soon-Kyung ; Kim, Myung-Hee ; Choi, Mi-Kyeong ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 376~385
DOI : 10.9799/ksfan.2011.24.3.376
The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys
A Study on Food Behaviors and Nutrient Intakes according to Body Mass Index and Body Image Recognition in Female University Students from Incheon
Hong, Myung-Sun ; Pak, Hee-Ok ; Sohn, Chun-Young ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 386~395
DOI : 10.9799/ksfan.2011.24.3.386
The purpose of this research was to study food behaviors and nutrient intakes according to body mass index(BMI) and body image recognition in 211 female university students in Incheon. The majority of the surveyed subjects were in the normal range for BMI. Most of these female university students preferred a thin body type and were not satisfied with their body shapes. Most also controlled their body weight for appearance by exercising and limiting food intake. The obese group often ate processed foods(p<0.01) and ate out(p<0.05). The underweight group and normal-weight group took vitamins and supplements more frequently(p<0.001). Those students who recognized their body image as a `fat shape` had good appetites(p<0.05) and those who recognized themselves as `normal shape` considered food formulations ate every meal (p<0.05) and consumed vitamins and other supplements frequently(p<0.01). The mean calorie intake of all students was about 80% of the recommend amount, so there was a risk of lack of various nutrients. The `fat` students by body image recognition had lower calorie intakes in order to reduce body weight. In all the groups, there was a lack of vitamins
, as well as the minerals Ca and Fe. Therefore, education on correct body image recognition and training on proper weight control are deemed necessary. In addition, education and counseling on nutrition that are tailored to individual status are needed.
Research on Actual Workplace Safety Accidents and Recognition of Workplace Safety by Employment Types of Contracted Foodservice Management Company
Oh, Se-In ; Kim, Ok-Sun ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 396~405
DOI : 10.9799/ksfan.2011.24.3.396
The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees` safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.
Effects of Antioxidative Activities and Antibrowning of Extracts from Onion, Apple and Mandarin Orange Peel as Natural Antibrowning Agents
Chang, Min-Sun ; An, Se-Jin ; Jeong, Moon-Cheol ; Kim, Dong-Man ; Kim, Gun-Hee ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 406~413
DOI : 10.9799/ksfan.2011.24.3.406
This study was carried out to investigate antioxidative properties of various extracts and antibrowning effects of extracts in apple slices were investigated by
value and PPO relative activity. Apples were cut into 1.5 cm thickness and they were dipped in 1% extract solutions(OW: water extracts of onion, OE: 80% EtOH extracts of onion, AW: water extracts of apple, AE: 80% EtOH extracts of apple, MW: water extracts of mandarin orange peel, ME: 80% EtOH extracts of mandarin orange peel) for 1 min. OW showed higher than the other treatments for total phenolic contents(94.35 mg/g), PPO inhibition(74.00%). And the highest DPPH free radical scavenging activity(40.27%) measured in ME.
value of apple slices dipped in MW was 2.37 whereas
value of apple slices dipped in AW was 12.12. These results suggest that onion and mandarin orange peel extracts should be a potential source for controlling browning during storage of apple slices.
Simultaneous Determination of Water-Soluble Vitamins (Vitamin
and C) in Dietary Supplements by High-Performance Liquid Chromatography
Suh, Hee-Jae ; Kim, So-Hee ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 414~421
DOI : 10.9799/ksfan.2011.24.3.414
Effect of Antioxidant on Quality of Ground Beef during the Refrigeration Storage
Kim, Byung-Sook ; Lee, Young-Eun ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 422~433
DOI : 10.9799/ksfan.2011.24.3.422
The objective of this study was to evaluate their effects as the meat antioxidant and on the antioxidant enzymes like superoxide dismutase(SOD) and catalase during the refrigeration storage of ground beef, respectively. Ground beef loin was treated by three natural antioxidants(pycnogenol, catechin,
-tocopherol) and the synthetic antioxidant(BHT) at the level of 0.01%(w/w) of total fat. Samples were refrigerated at
for 3, 5, 7 and 10 days to evaluate the color and the pH as the quality parameters, TBA value and fatty acid composition as the parameters of lipid peroxidation, and the activities of SOD and catalase. This study showed that catechin and pycnogenol were excellent in terms of meat color, pH and delaying lipid peroxidation and also maintained the activity of in vivo SOD and catalase better than
-tocopherol and BHT. These results suggested that the duration of the refrigeration of ground beef may be prolonged up to 10 days in catechin and pycnogenol treated ones in terms of the lipid peroxidation, but 5 days of refrigeration will be more adequate if considering the microbial safety as food, too.
Quality Characteristics of Kimbugak with Sea Tangle Powder
Choi, Hyeon-Mee ; Sim, Chang-Hwan ; Shin, Tai-Sun ; Bing, Dong-Joo ; Chun, Soon-Sil ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 434~441
DOI : 10.9799/ksfan.2011.24.3.434
In this study, certain quality characteristics of kimbugak samples prepared with 2 different puffing methods, microwave oven and frying, and containing different levels of sea tangle powder(0, 2, 4, and 6%), were examined according to mineral content, moisture content, color values, photographic images, hardness and sensory evaluations. The mineral contents of Porphyra yezoensis were: K, 2,612.400 mg; Ca, 116.970 mg; Na, 486.099 mg; Mg, 297.800 mg; Fe, 9.636 mg; Mn, 1.614 mg; and Cu, 0.973 mg. And those of the sea tangle powder were: K, 5,115.000 mg; Na, 1,848.931 mg; Ca, 763.030 mg; Mg, 525.700 mg; Fe, 15.125 mg; Zn, 4.639 mg; and Mn, 0.146 mg. Moisture content was not significantly different among the samples of kimbugak puffed by the microwave oven and frying. For the color of the kimbugak made with the microwave oven or frying, L values decreased as the level of sea tangle powder increased. Color a and b values were lowest in the control group. The color values(L, a, and b) of the kimbugak puffed by frying were higher than those made using the microwave oven. The hardness of the kimbugak samples puffed using the microwave oven were not significantly different according to levels of sea tangle powder, and in the kimbugak puffed by frying, the lowest hardness was in the sample with 6% sea tangle. In sensory evaluations, color and crispness were not significantly different among the samples. The flavor scores of the 4% and 6% samples puffed by frying were higher than those of the kimbugak samples puffed using the microwave oven. The overall acceptability of the kimbugak puffed by frying and containing 6% sea tangle powder was the highest. In conclusion, 4 and 6% sea tangle powder would be considered optimum amounts for kimbugak puffed by frying.
Effect of Onion Peel Extracts on Blood Lipid Profile and Blood Coagulation in High Fat Fed SD Rats
Chung, Hye-Kyung ; Shin, Min-Jeong ; Cha, Yong-Jun ; Lee, Kyung-Hea ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 442~450
DOI : 10.9799/ksfan.2011.24.3.442
Numerous studies have suggested that dietary flavonoids contribute to prevent cardiovascular disease. Onion contains many functional phytochemicals such as quercetin. The aim of this study was to examine whether onion peel extracts supplementation affect blood lipid profiles and blood coagulation in animal model. Total 48 Sprague-Dawley male rats at 5 weeks old were divided into 6 groups with different diets(C: control, HF: high fat diet, HFOE 0.01%: high fat+onion peel extract 0.01% diet, HFOE 0.02%, HFOE 0.05%, HFOE 0.1%) for 8 weeks. Onion peel extract supplementation significantly decreased serum levels of LDL-cholesterol and increased HDL-cholesterol, while total cholesterol and triglyceride levels were not affected. Hematological parameters(hematocrit, white blood cell, red blood cell, and platelet count) and blood coagulation parameters(prothrombin time, activated partial thromboplastin time, thrombin time, and fibrinogen) were not significantly different among 6 groups. However, activated partial thromboplastin time of HFOE 0.05% group was significantly longer than that of HF group. These results indicate that onion peel extract supplementation displays hypocholestrolemic effects but does not seem to have anti-coagulation effects in high fat fed SD rats.
Effects of Soybean Varieties on the Physicochemical and Sensory Characteristics of Tofu
Yoo, Kyung-Mi ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 451~457
DOI : 10.9799/ksfan.2011.24.3.451
The purpose of this study was to evaluate the effects of soybean varieties on the physicochemical and sensory characteristics tofu. Five varieties of soybeans(Daewon, Jinpoung, Hwanggum, Jinmi, and Manni) were selected for these experiments. Proximate composition and total phenolic acids in the soybeans, and the moisture, turbidity, lightness, yield rate, texture characteristics, and sensory characteristics of the tofu were measured. The Hwanggum soybeans had the highest levels of crude lipid and crude ash. There was a significant difference in the moisture and yield rate of the tofu(p<0.05). The crude protein and crude lipid contents of the soybeans affected the hardness and springiness of the tofu. In sensory evaluations, significant differences(p<0.05) were shown in taste, texture, and overall acceptability depending on the tofu by soybean variety. Therefore, one should consider soybean varieties when manufacturing tofu.
Efficient Flavonoid Extraction from Apple Peel by Subcritical Water and Estimation of Antioxidant Activity
Cheigh, Chan-Ick ; Yoo, Seo-Yeon ; Chung, Myong-Soo ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 458~463
DOI : 10.9799/ksfan.2011.24.3.458
The effect of subcritical water for the extraction of total polyphenols and flavonoids from apple peel was investigated, and then the antioxidant activity of the extracts was estimated. Maximum yields of total polyphenolic compounds(
quercetin equivalent(QE)/g dried material) and flavonoids(
QE/g dried material) were obtained by subcritical water extraction(SWE) with operating conditions of
, 1,300 psi, and 20 min. Furthermore, the highest antioxidant activity(
) was observed in the extract obtained from SWE using the same conditions. The flavonoids from the SWE of apple peel were compared to three conventional extraction methods in terms of their extraction efficiency and antioxidant activity. The SWE was significantly more effective than hot water (
), methanol, and ethanol extraction for flavonoid yield by 4.7-, 2.2-, and 1.3-fold, respectively, and for antioxidant activity by 11.0-, 4.9, and 2.8-fold, respectively.
Quality Characteristics of Vegetables by Different Steam Treatments
Cheigh, Chan-Ick ; Lee, Jin-Hee ; Chung, Myong-Soo ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 464~470
DOI : 10.9799/ksfan.2011.24.3.464
Thermally processed vegetables have long been considered to have lower nutritional values compared to fresh produce. This consideration is based on the fact that ascorbic acid(vitamin C) or other thermolabile compounds may lose their activity due to oxidation or by consequence of leaching into the water during home cooking or industrial processing, such as by blanching. In this study, major agricultural products such as carrots, broccoli, and potatoes were exposed to steam treatments of different types. Then, changes in color and levels of ascorbic acid, carotene, and moisture in the fresh and steam processed vegetable samples were measured and evaluated. The results clearly showed that steam-processing using a natural convection type method was superior to the other treatments in terms of quality, including color and nutrient retention, among all the vegetables tested.
Comparisons of Flavor Ingredients Changes according to Whisky Types and Maturation Period
Lee, Young-Sang ; Cho, Eun-Ah ; Cha, Yun-Hwan ; Yoon, Do-Won ; Im, Duck-Ho ; Choi, Beom-Gu ; Jeon, Joo-Hyoung ;
The Korean Journal of Food And Nutrition, volume 24, issue 3, 2011, Pages 471~479
DOI : 10.9799/ksfan.2011.24.3.471
This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.