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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 25, Issue 4 - Dec 2012
Volume 25, Issue 3 - Sep 2012
Volume 25, Issue 2 - Jun 2012
Volume 25, Issue 1 - Mar 2012
Selecting the target year
A Comparison of Convenience Food Purchasing Behaviors and Food Habits : How Female College Students Use Nutrition Labelings
Yu, Kyoung-Hye ; Kim, Mi-Ja ; Ly, Sun-Yung ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 1~8
DOI : 10.9799/ksfan.2012.25.1.001
The purpose of this study was to compare convenience food purchasing behaviors and food habits. The study, which asked surveyed 131 female college students in Daejeon, in 2011, on how they used nutrition labels. The subjects were divided into two groups, in terms of the way they checked examined nutrition labels: a "Check" group(n
Development of Value-added Ketchup Products with Korean Chile Peppers(Capsicum annuum L.) and Their Sensory Evaluation
Lee, Seul ; Yoo, Kyung-Mi ; Song, Soon-Ran ; Park, Jae-Bok ; Hwang, In-Kyeong ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 9~16
DOI : 10.9799/ksfan.2012.25.1.009
The purposes of this study were to develop value-added sauce(ketchup) products with Korean advanced chile peppers (Capsicum annuum L.), determine their physicochemical characteristics, and conduct a sensory evaluation. American chile ketchup products were collected from American local favorites and analyzed based on their compositions. The Korean chile ketchup contained tomato paste(37.5%), Korean chile pepper(14.1%), sugar(14.8%), vinegar(14.1%), garlic(8.5%), herbs, plum extract, and oligosaccharide. Its physiochemical analysis showed: moisture
, crude protein
, crude lipid
, crude ash
, crude carbohydrate
, reducing sugar
. Korean chile ketchup showed higher overall acceptability compared to American local favorite chile ketchup. This result suggests the possibility for replacing chile ketchup products imported from foreign countries(USA and Europe).
The Optimization of Jelly with Blueberry Juice using Response Surface Methodology
Joo, Na-Mi ; Kim, Bo-Ram ; Kim, Ae-Jung ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 17~25
DOI : 10.9799/ksfan.2012.25.1.017
Production of GABA-rich Tomato Paste by Lactobacillus sp. Fermentation
Cho, Seok-Cheol ; Kim, Dong-Hyun ; Park, Chang-Seo ; Koh, Jong-Ho ; Pyun, Yu-Ryang ; Kook, Moo-Chang ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 26~31
DOI : 10.9799/ksfan.2012.25.1.026
For the purpose of production of GABA-rich tomato paste, this study was carried out to investigate GABA producing lactic acid bacteria from Korean traditional fermented food, Kimchi and optimize the culture conditions. As a result of fermentation, Lactobacillus brevis B3-20 among lactic acid bacteria isolated at the pre-experiments was the best producer of GABA at the tomato paste medium with 50%(wet-base) levels of dionized water. At the result of fermentation on the tomato paste medium with 0.5%(w/w) yeast extract, as a source of nitrogen, 3%(w/w) MSG(monosodium glutamate) and dionized water(the ratio of tomato paste and water was 2:8), Lb. brevis B3-20 produced the maximum GABA concentration, 143.38 mM. GABA-rich tomato paste showed the activity of free radical scavenging. Because GABA-rich tomato paste have functional ingredients such as ascorbic acid, lycopene, carotenoid, as well as GABA by lactic acid bacteria fermentation, GABA-rich tomato paste can be considered high functional materials.
A Literature Review of Traditional Foods in Korean Festivals in the Joseon Dynasty
Oh, Soon-Duk ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 32~49
DOI : 10.9799/ksfan.2012.25.1.032
This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper`s review of ancient documents from the Joseon Dynasty provides a better understanding of Korea`s folk customs, particularly traditional foods. In addition, this paper`s findings are expected to help sustain Korea`s traditional customs and foods and facilitrate the spread of Korea`s food culture worldwide.
Effects of Soft Steam Treatments on Quality Characteristics of Potatoes
Cheigh, Chan-Ick ; Lee, Jin-Hee ; Chung, Myong-Soo ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 50~56
DOI : 10.9799/ksfan.2012.25.1.050
This paper examines the effects of various methods of soft steaming(i.e., forced convection-boiler, forced convection-fan, and natural convection) on the quality of potatoes. In particular, the paper investigates the effects of cooking conditions (the steaming method, the treatment time, and the temperature) on the color(L, a, b), moisture content, texture profile, and ascorbic acid of potatoes. The results indicate that not only the cooking method, the treatment time, and the temperature but also the heat transfer mechanism had considerable influence on potato quality. In addition, natural convection steaming was superior to other treatment methods in terms of nutrient retention and texture maintenance. The results of this study should be useful for establishing commercial standards for processing potatoes and improving the quality of thermally processed foods.
An Analysis of Phenolic Compounds, Carbon Isotopes, and Sugar Components of Whiskys Based on the Period of Maturation
Cho, Eun-Ah ; Lee, Young-Sang ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 57~63
DOI : 10.9799/ksfan.2012.25.1.057
This paper analyzes phenolic compounds, carbon isotopes, and sugar components of whiskys based on the maturation period. For this, the paper considers a total of 40 whiskys(mainly imports) distributed in Korea. It is important to analyze the presence phenolic compounds(e.g., furfural, syringaldehyde, vanillin, syringic acid, and vanillic acid) because these are found only in whiskys ripened in oak. The results indicate that the total content of phenolic compounds increased with the increase in the storage period regardless of the type of whisky. In terms of vanillin/syringaldehyde(V/S), Scotch whiskys had 0.4~0.5; American whiskies, 0.30~0.34; and Canadian whiskies, 0.31~0.33. In terms of Scotch whiskys, Macallan had 0.25~0.34, making it unique among Scotch whiskys. In terms of the ratio of carbon isotopes, there were clear differences between malt Scotch whiskys, blended Scotch grain whiskys, American whiskys, and Canadian whiskys: -23.4~ -24.3, -16.8~-21.0, -11.0~-11.5 and -9.5~13.9, respectively. In addition, malt Scotch whiskys contained 40~230
of fructose; blended Scotch whiskys, 20~120
; American whiskys, 50~70
; and Canadian whiskys, 20~100
, demonstrating that the fructose content of single-malt whiskys was twice the average fructose content. On the other hand, malt Scotch whiskys contained 30~170
of glucose; blended Scotch whiskys, 20~120
; American whiskys, 20~30
; and Canadian whiskys, 10~110
, demonstrating that the glucose content of single-malt whiskys exceeded the average glucose content. This study`s results can be used as a database of classification for whiskys based on the fermentation of raw ingredients and the period of maturation for distinguishing between different types of whiskys. In addition, the results can facilitate the verification of genuine whiskys by allowing for the identification of different types of whiskys based on the period of maturation.
Changes in Skp2 in Helicobacter pylori-Infected Gastric Epithelial Cells
Chung, Hae-Yun ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 64~68
DOI : 10.9799/ksfan.2012.25.1.064
It has been suggested that Helicobacter pylori(H. pylori) infections can promote the development and progression of gastric cancer through the modulation of cell cycle regulators such as
is a cyclin-dependent kinase (CDK) inhibitor that blocks the G1/S transition necessary for cell cycle progression. Skp2 is a component of the ubiquitin ligase complex called
(SKP1-Cullin-F-box), which specifically binds and promotes the degradation of
. A low level of
and a high level of Skp2 have been reported in many types of cancers, including gastric cancer. In addition, a decrease in
has been reported in H. pylori-infected specimens. However, data on Skp2 in H. pylori infections are limited. This study examines the changes in the status of Skp2 in H. pylori-infected gastric epithelial AGS cells. For this, we stimulated AGS cells with H. pylori(NCTC 11637) at the ratio of 300:1(bacterium:cell) for 6 hours. The results of an immunoprecipitation analysis, followed by a western blot, indicate that the interaction between Skp2 and 14-3-3 was elevated 3 hours after the H. pylori treatment. In addition, there was an increase in cytoplasmic Skp2 after 3 hours, whereas there was no change in the nuclear level. Since it has been reported that interaction with 14-3-3 and the subsequent cytoplasmic translocation of Skp2 can increase its protein stability, increases in the interaction with 14-3-3 and the cytoplasmic Skp2 after the H. pylori treatment can increase the level of Skp2 in AGS cells. This phenomenon may explain, at least to some extent, the mechanism underlying the relationship between H. pylori infections and gastric carcinogenesis.
Nonthermal Sterilization and Shelf-life Extension of Seafood Products by Intense Pulsed Light Treatment
Cheigh, Chan-Ick ; Mun, Ji-Hye ; Chung, Myong-Soo ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 69~76
DOI : 10.9799/ksfan.2012.25.1.069
Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density(
) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7~
. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of
for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6~8 days through the IPL treatment.
Properties of Immature Green Cherry Tomato Pickles
Koh, Jong-Ho ; Shin, Hae-Hun ; Kim, Young-Shik ; Kook, Moo-Chang ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 77~82
DOI : 10.9799/ksfan.2012.25.1.077
This study was carried out to optimize the production of immature green cherry tomato pickles and to produce green cherry tomato pickles of good sensory quality. The composition of immature green cherry tomato pickles was optimized using a central composition design with 3 variables and 3 levels. The overall acceptability score, based on sensory evaluation, was best, when the immature green cherry tomato pickles contained 231 g of vinegar, 52.6 g of salt, 168.3 g of sugar, 204 g of tomatoes, and 231
of water. The statically predicted optimal formulation of immature green cherry tomato pickles on overall acceptability value was 33.54%(w/w) of vinegar, 7.64%(w/w) of salt, 25.28%(w/w) of sucrose, 33.54%(w/w) of water. The optimal conditions for producing immature green cherry tomato pickles should consider the factors of time and temperature of storage.
Antioxidative Capacity and Quality Characteristics of Yanggaeng using Fermented Red Ginseng for the Elderly
Kim, Ae-Jung ; Han, Myung-Rhun ; Lee, Soo-Jeong ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 83~89
DOI : 10.9799/ksfan.2012.25.1.083
In this study red ginseng was extracted with ethanol and then fermented by yeasts including Lactobacillus casei and Bifidobacterium longum. Fermented red ginseng extracts(FRGE) were found to be more effective antioxidants in vitro with regards to 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity than red ginseng extracts(RGE). In FRGE, the contents of ginsenosides
and -Rc were much lower than in RGE, however, the contents of ginsenosides 20(S)
and compound K were higher than RGE. FRGE was added to Yanggaeng(0, 5, 10, 15, 20%), and physicochemical and sensory evaluations of the Yanggaeng were conducted. The L and b values of Yanggaeng with added FRGE were decreased by increasing the ratio of FRGE, while the a value was increased. Sensory evaluations for, taste, color, flavor, texture and overall acceptability of Yanggaeng with addition of FRGE (10%) were applicable for improving the Yanggaeng product.
Vinegar Produced from Chrysanthemum zawadskii and Pearl Shell
Ann, Yong-Geun ; Oh, Moon-Hun ; Lee, Byung-Yup ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 90~98
DOI : 10.9799/ksfan.2012.25.1.090
With the addition of ethanol to wax gourd extract and by acetic fermentation, 5.0% acidity vinegar was produced. After putting 10% extract(10% concentration) of Chrysanthemum zawadskii in this, and by dissolving shell, Chrysanthemum zawadskii-pearl vinegar was produced. When a 1% of ark shell, oyster shell, or ear shell was added to wax gourd vinegar, 95.6~98.4% of the shell dissolved, and when a 2% content of shell was added, 97.2~98.4% was dissolved. The acidity of vinegar which dissolved 1% shell was pH 3.0~3.17, and the acidity of vinegar which dissolved 2% shell was pH 1.11~ 1.20. The pH values of vinegar which dissolved 1%, and 2% shell contents were 4.54~4.55, and 4.86~4.95, respectively. When 1% shell was dissolved, the acidity was higher than that of commercial vinegar, with a high pH value and low level of free acid. This shows that when Chrysanthemum zawadskii 1% is added during acetic acid fermentation, the inhibition was 44.4%, and 22.2% respectively. In this regard, Chrysanthemum zawadskii should be added after the fermentation of acetic acid. The calcium content of 1% shell vinegar is 0.4%, and that of 2% vinegar is 0.78%. Non-heated native wax gourd shows an angiotensin converting enzyme inhibition rate of 21.7%, an antioxidant activity of 5.23%, and a tyrosinase inhibition rate of 5.5%. In the case of heated-extracted wax gourd, the angiotensin converting enzyme inhibition rate was 16.1%, superoxide dismutase activity was 20.5%, antioxidant activity was 23.2%, and the tyrosinase inhibition rate was 7.1%. Also, in the case of Chrysanthemum zawadskii, the angiotensin converting enzyme inhibition rate was 28.8%, the xanthine oxidase inhibition rate was 28.2%, the superoxide dismutase activity was 14.5%, the antioxidant activity was 3.2%, and the tyrosinase inhibition rate was 9.2% Data also revealed that when a 10% sample of the heated-wax gourd extract was added to A549 human lung cancer epithelial cells of, the number of cancer cells declined by 80% in 72 hours, When a 10% native extract was added, the number of cells declined by, 74% in 48 hours, and when a heated-extract of Chrysanthemum zawadskii was added, 100% of the cells died after 72 hours.
Ameliorative Effect of Black Ginseng on Diabetic Complications in C57BLKS/J-db/db Mice
Kim, Ae-Jung ; Yoo, Hyun-Sook ; Kang, Shin-Jung ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 99~104
DOI : 10.9799/ksfan.2012.25.1.099
The goal of this study was to examine the ameliorative effects of black ginseng(BG) in male obese diabetic C57BLKS/ J-db/db mice. Ten-week-old male db/db mice were administrated 300 mg/kg of F-BG daily for 6 weeks, The db/db mice where corresponded to the normal group and db/db mice which were the diabetic positive group were not provided BG treatment. The supressive effects of treatment were examined on serum lipids levels, which included total cholesterol, triglyceride, LDL-cholesterol and nonesterified fatty acid. Also, weight changes and the relative weight of liver and kidney, organ pathological investigation were measured. The effects of treatment were assessed by comparing the results of the db/db mice that received BG for 6 weeks with that of the diabetic positive group. Significant differences in several biological parameters such as HDL level(p<0.05), TG level(p<0.05) and NEFA level(p<0.05) were observed for the BG group. BG treatment increased the HDL level and decreased the NEFA level, which could ameliorate hyperlipidemia or blood circulation.
A Study on Dietary Habit and Eating Snack Behaviors of Middle School Students with Different Obesity Indexes in Chungnam Area
Kim, Myung-Hee ; Seo, Jin-Seon ; Choi, Mi-Kyeong ; Kim, Eun-Young ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 105~115
DOI : 10.9799/ksfan.2012.25.1.105
The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were `hunger` and `taste` in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was `between lunch and dinner`. The criteria of for consuming a meal were `taste` and `price` in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets.
Quality Characteristics of Oral Liquid Supplement with Pork Meat Oligopeptide
Kim, Jong-Hee ; Hong, Soon-Kwang ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 116~122
DOI : 10.9799/ksfan.2012.25.1.116
The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200
can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.
The Protective Effects of Chrysanthemum cornarium L. var. spatiosum Extract on HIT-T15 Pancreatic β-Cells against Alloxan-induced Oxidative Stress
Kim, In-Hye ; Cho, Kang-Jin ; Ko, Jeong-Sook ; Kim, Jae-Hyun ; Om, Ae-Son ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 123~131
DOI : 10.9799/ksfan.2012.25.1.123
The objective of the present study was to evaluate the potential antidiabetic and antioxidant effect of the ethanol extract from Chrysanthemum cornarium L. var. spatiosum(CSE) against alloxan-induced oxidative stress in pancreatic
-cells, HIT-T15. In this study, the antidiabetic effect of CSE was examined using the 3-(4,5-dimethylthiazolyl-2)-2,5-diphenyltetrazoliu bromide(MTT) cell proliferation assay, lactate dehydrogenase(LDH) release assay,
/NADH ratio and insulin secretion. To further investigate whether CSE is involved in the antioxidant activity of alloxan-damaged HIT-T15 cells, its antioxidant effect against alloxan-induced oxidative stress was measured in HIT-T15 cells by determining the levels of antioxidant enzymes including superoxide dismutase(SOD), glutathione S-transferase(GST), glutathione reductase(GR) and glutathione peroxidase(GPx). The results of this analysis showed that alloxan significantly decreased cell viability, increased LDH leakage, and lowered
/NADH ratio and insulin secretion in HIT-T15 cells. However, CSE significantly increased the viability of alloxan-treated cells and lowered LDH leakage. The intracellular NAD+/NADH ratio and insulin secretion were also significantly increased by 1.7-fold and 1.3-fold, respectively, after treatment with 100
CSE. The HIT-T15 cells treated with alloxan showed significant decreases in the activities of antioxidant enzymes, while CSE significantly elevated the levels of antioxidant enzymes. These findings suggest that CSE could have a protective effect against cytotoxicity and dysfunction of pancreatic cells in the presence of alloxan-induced oxidative stress.
A Survey on the Effect of Consumer`s Social-Economic Status on Beef Purchase Attitude
Lee, Seong-Kap ; Yang, Seok-Jin ; Kim, Dong-Hoon ; Cho, Bong-Jae ; Jang, Jung-Young ; Lee, Hyo-Ku ; Yoon, Bo-Ra ; Lee, Young-Jun ; Lee, Ok-Hwan ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 132~141
DOI : 10.9799/ksfan.2012.25.1.132
This current survey was conducted to examine consumer attitudes toward factors determining beef purchasing and improving distribution systems. The frequency of beef purchasing was shown to reflect social and economic status, where inhabitants in large cities, such as Seoul, with higher salaries showed a higher frequency. In addition, consumers that were in their forties bought beef more frequently than consumers that were in their twenties. Consumers in Seoul and the megalopolis with a monthly income of higher than 200 million won preferred to purchase meat from department stores and discount markets. In contrast, people in small cities with lower incomes tended to buy meat from butcher shops and brand shops. In a question regarding unsatisfaction factors of retail beef, individuals that were in their thirties with a high income had concerns associated with packaging problems. For people under thirty with low income, the consistency of quality and price were the prime concerns. In regards to the beef grading system, consumer response varied between inhabitants, monthly income and age group, where consumers from small cities that were in their twenties and forties with a low income had a negative viewpoint. For the differential beef distribution system, housewives between the ages of 30 and 40 from a small city with an income higher than 200 million won had a positive response; however, a large number of consumers were not familiar with this system. The most demanding beef cuts were in the following order: loin, flank and rib. In addition, the most important factors determining purchasing beef were as follows: price, breed and portion.
Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea
Ahn, Jun-Bae ; Park, Jin-A ; Jo, Hye-Ji ; Woo, In-Hye ; Lee, Sang-Hwa ; Jang, Keum-Il ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 142~148
DOI : 10.9799/ksfan.2012.25.1.142
This study compared the quality and antioxidant characteristics of commercial and traditional Doenjangs from various regions of Korea. The pH, salinity, and brix degree of the samples tested ranged from 4.61~6.36, 0.90~1.00% and 0.97~1.10
, respectively. The pH was highest for Doenjang made in the Jeonnam region. No significant differences in the salinity or brix degree of Doenjang from different regions of Korea were found(p>0.05). The L, a, and b-values for color of the Doenjang samples ranged from 52.92~55.00, 0.03~0.62 and -0.74~2.70, respectively. The total polyphenol content(TPC) ranged from 18.71~25.78 mg GAE/
, and the 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid(ABTS) radical scavenging activities ranged from 6.43~14.38 and 2.46~7.08 mg AE/
, respectively. The TPC was highest for Doenjang from Gyeongnam, while that from Gyeongbuk had the lowest content. The DPPH radical scavenging activity was highest for Doenjang from Jeonnam and lowest for Doenjang from Gangwon. The ABTS radical scavenging activities for Doenjang from Gyeonggi and Gyeongbuk were lower in comparison to samples from other regions. Consequently these results should provide better information for standardizing and improving the quality and functional activity of commercial Doenjang in Korea.
Bacterial Biocontrol of Sprouts through Ethanol and Organic Acids
Cho, Sung-Kyung ; Park, Jong-Hyun ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 149~155
DOI : 10.9799/ksfan.2012.25.1.149
Although bacterial outbreaks from ready-to-eat foods such as sprouts have increased, the information on microbial biocontrol by means of sanitizers is limited. Twenty sprouts of red cabbage, baby radish, alfalfa, and broccoli each were collected from the wholesale markets in Seoul. Ethanol and organic acids including acetic acid, citric acid, and lactic acid were used to control the amount of mesophilic bacteria and Bacillus cereus. Sanitizer mixtures of ethanol and organic acids showed a remarkable reduction of viable counts and, in particular, the sanitizer mixture comprised of 20% ethanol and 1% lactic acid seemed to be best by a reduction of 7~8 log CFU/g on the sprouts after a 10 minute exposure. At the same time, the sanitizer comprised of 20% ethanol and 1% lactic acid showed the same reduction for Escherichia coli, Salmonella typhimurium, B. cereus, Staphylococcus aureus, and Enterococcus faecalis, with more effect toward the Gram-negative bacteria. Sensory evaluation by texture, browning, off-flavour, and overall acceptability seemed better just after treatment when compared to one day after treatment with the sanitizer. Therefore, the sanitizers of ethanol-organic acid might be an effective means to control the bacterial contamination of sprouts in palce of sodium hypochloric acid.
Comparative Study of Food Behaviors and Nutrients Intake according to the Bone Mineral Density of Female University Students
Hong, Myung-Sun ; Pak, Hee-Ok ; Sohn, Chun-Young ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 156~162
DOI : 10.9799/ksfan.2012.25.1.156
The purpose of this study was to investigate the effect and correlation of anthropometric data, eating behaviors, and nutrient intake on the bone mineral density(BMD) of female college students. 349 female college students were surveyed and their age, height, and weight were an average of 20.5 years, 163.2 cm and 54.0 kg, respectively. Their average BMI was 20.2, with 66% falling in the normal range, 21.8% classified as underweight, 8.0% as overweight, and obese individuals comprised 3.4% of the sample by BMI classification. Calcaneal BMD was measured and the average T-score was 0.117. The results of BMD measurements were normal in 268 people(76.8%), osteopenia was found in 71 individuals(20.3%), and osteoporosis in 10(2.9%), respectively. There was a significant difference in bone mineral density according to height(p<0.05) and BMI (p<0.01). There were significant differences between BMD and eating behavior, regularity of eating behaviors(p<0.05), instant food intake(p<0.05), eating out(p<0.05) and nutritional supplement intake(p<0.05). In addition, normal the group with normal BMD had a more desirable eating behavior compared to the osteopenia and osteoporosis afflicted groups. BMD had a significant difference according to the nutrient intake of calcium(p<0.05), vitamin A(p<0.05), and vitamin C(p<0.05). In conclusion, BMD showed a good correlation with height(p<0.01), BMI(p<0.01), body composition including total body water(p<0.05), FFM(p<0.05), body protein(p<0.05) and intake of calcium(p<0.05), iron(p<0.05), vitamin A(p<0.05), and vitamin C(p<0.05). Therefore, an education plan and training on balanced diets proper body weight control, and desirable eating behaviors for female college students will be needed.
Evolution of the Demand for Human Resources in the Food Industry
Yang, Sung-Bum ; Lee, Seog-Won ; Lee, Yong-Kwon ; Kim, Hee-Dong ; Han, Sung-Hee ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 163~168
DOI : 10.9799/ksfan.2012.25.1.163
Lifestyle Patterns and Self-Reported Health Perception of Residents in Daegu
Kim, Mi-Ok ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 169~180
DOI : 10.9799/ksfan.2012.25.1.169
This study examines the dietary, exercise, and other daily habits of Daegu residents and how these relate to the residents` perception of their own health status, and comparatively analyzes the lifestyles and daily habits of those who perceive themselves to be healthy and those who do not. This research study used Inbody 230(Body composition analysis, Biospace, Korea) to make body and health measurements such as body composition and obesity index. Also, included in this study was a survey on the lifestyle patterns of the residents. The data from this survey was analyzed with SPSS. The results show that among the residents of Daegu, those who perceive themselves to be healthy have lower body fat and are less obese on average. With respect to dietary habits, those who believe themselves to be healthy have more regular dietary habits such as rarely skipping a meal than those who do not believe themselves to be healthy. In addition those who say they are healthy exercise more frequently and for a longer duration than those who say they are not healthy. As for daily habits, those who report they are healthy show greater satisfaction with life and suffer less from stress than those who report themselves to be unhealthy. This study demonstrates that in order to improve people`s health in Korea, good dietary, exercise and daily habits need to be emphasized. Additionally, health education and health awareness programs need to be established in each region. Follow-up studies should be conducted afterwards.
Optimum Extraction Conditions and Anticancer Effect of Functional Polysaccharide from Mycelia of Grifola frondosa
Park, Chan-Ho ; Lee, Gyeong-Min ; Nam, Eun-Jeong ; Yu, Yeon-Hee ; Kim, Yong-Hyun ; Kwon, Hyun-Jung ; Yoon, Ok-Hyun ; Han, Man-Deuk ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 181~187
DOI : 10.9799/ksfan.2012.25.1.181
Grifola frondosa has been used as an herbal medicine for the treatment of cancer, diabetes mellitus and high blood pressure. In this study, functional polysaccharide was obtained from Grifola frondosa using four different extraction methods: hot water(HwFP), homogenize(HgFP), acid(AcFP), and alkali(AlFP) extraction methods. The effects of these extracts on KB and HepG2 cell lines were then examined for any anti-cancer activity. Alkaline extraction produced a yield of 0.175% and the total sugar content of the extract was 54.97%. We were able to confirm that the polysaccharide extracts from the mushroom produce an anti-cancer effect. The cytotoxicity of AlFP and AcFP against HepG2 cells were 22.86% and 28.88%, respectively, and the cytotoxicity of AlFP against the KB cell lines was 47.76% at a concentration of 1,000
. Therefore, these results suggest that the optimum method for extracting functional polysaccharides from G. frondosa is the alkali extraction method.
Rapid Fermentation Starter Enterococcus faecium of Soybean for Soy-Sauce Like Product
Lee, Young-Duck ; Park, Jong-Hyun ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 188~195
DOI : 10.9799/ksfan.2012.25.1.188
To produce rapidly the traditional Kanjang soy sauce-like product with rich flavors, lactic acid bacteria of Enterococcus spp. isolated from Chungkukjang was used as one of starter cultures. Among 119 Enterococcus spp., eight strains were selected by protease-secreting activities and identified as four E. faecium, three E. faecalis, and one E. gallinarium. The strains showed low resistances toward eight antibiotics and had no resistant genes to the vancomycin. Especially, E. faecium O24 was cultivated well on 5% NaCl medium that was selected for further study as the starter. E. faecium O24 grew well on the steamed soybean and the counts increased by ten times overnight, which produced mostly 80 mg% glutamic acid and aspartic acid as the seasoning amino acids on the product. Various organic acids including principal lactic acid were also produced. Flavors of maltol and guaiacol, typical soy-sauce flavor, were produced in the mixed cultures of Zygosaccharomyces rouxii and Candida versatilis. Therefore, E. faecium O24 could be a starter of soybean fermentation for soy sauce-like product with rich flavors rapidly.
Quality Characteristics of Jeolpyun with Hizikia fusiforme Powder
Pyun, Jin-Won ; Hyun, Young-Hee ; Nam, Hae-Won ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 196~204
DOI : 10.9799/ksfan.2012.25.1.196
This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter`s color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.
Analysis of the Life Cycle of Menus in Restaurants - A Case Study of `T` Restaurant -
Shin, Seo-Young ;
The Korean Journal of Food And Nutrition, volume 25, issue 1, 2012, Pages 205~213
DOI : 10.9799/ksfan.2012.25.1.205
This study investigated the life cycle of menus and made suggestions on the appropriate time for when new menus should be developed. For this purpose, a total of 636 customers who visited `T` Restaurant more than 25 times in the past three years were used for analysis. After estimating product life cycles based on sales and selling period, an empirical study was conducted. In terms of product life cycle, a growth stage was observed in the category of pasta and pizza in both stores A and B, whereas sales in the rice category stayed constant. Regarding trend in seasonal sales, a big difference was detected between the two stores. While store A was already in the decline stage of the life cycle in all menu categories, store B remained in the growth stage. In terms of menu life cycle, the product life cycle of long-lived products was observed in the pasta category in both stores A and B. While the pizza category was in the growth stage, the product life cycle of long-lived products was observed in the rice category. It is expected that the results of this study could be useful in development of new menus and product life cycle management to fulfill diverse customer needs in the dining-out business.