Go to the main menu
Skip to content
Go to bottom
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
Nutritional Characteristics and Screening of Biological Activity of Crataegi fructus
Park, Sung-Jin ; Han, Kyung-Soon ; Yoo, Seon-Mi ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 413~418
DOI : 10.9799/ksfan.2012.25.3.413
The purpose of this study is to determine the possibility of using Crataegi fructus as a natural food source. To accomplish this purpose, the contents of general and biological activities were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 85.6%, 2.4%, 1.9% and 0.4%, respeectively. Further, the calories of Crataegi fructus was 369.1 kcal. The contents of essential and non-essential amino acids were 852.26 mg and 1,178.29 mg, respeectively. The K was the largest mineral followed by Ca, P, Mg, which means Crataegi fructus is an alkali material. Crataegi fructus extracts slightly(17.6~32.8) inhibited
-glucosidase activity. However, there is no inhibitory activity against
-amylase. In terms of proteslytic activity, Crataegi fructus extracts showed a strong activity than pancreatin(used as a positive control). These results indicate that Crataegi fructus can be used as a natural resource for material aiding digestion.
Consumption Pattern and Strategies to Increase Popularity of Makoli according to Age Groups in Men and Women
Kang, Kyeoung-Eun ; Kim, Hye-Kyeong ; Song, Kyung-Hee ; Lee, Hong-Mie ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 419~429
DOI : 10.9799/ksfan.2012.25.3.419
The purpose of this study was to assess the consumption patterns of Makoli and to provide age-specific suggestions to increase the popularity of newly developed products. The subjects of the study were 373 men and 329 women, and information was obtained by self-administered questionnaire in December of 2010. One major finding of the study was that regardless of gender, consumption of Makoli was correlated to age: older respondents drank more Makoli. Those in their thirties and older, especially women, drank Makoli at home with family. The reasons given for liking or disliking Makoli differed among age groups, but were the same between genders. More subjects in their twenties liked Makoli because of its distinctive taste, while more in their forties liked it for its cultural value. Subjects in their thirties disliked it because it caused headaches, while more in their forties complained of burping. Both genders in their twenties suggested that TV and internet advertisements may be the best strategy to increase the popularity of newly developed Makoli products, and women in their forties suggested promoting Makoli's health benefits. The low calorie content of new Makoli products appealed to women of all age groups and men in their twenties and thirties. Women in their forties were also attracted by Makoli's possible effect to alleviate constipation.
Antioxidative Activities of Rhus verniciflua Bark from Different Area
Park, Sung-Jin ; Yang, Byung-Wook ; Hahm, Young-Tae ; Oh, Deog-Hwan ; Kim, Jung-Beom ; Yang, Ji-Yun ; Kang, Byung-Sun ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 430~435
DOI : 10.9799/ksfan.2012.25.3.430
The objectives of this study were to form comparisons of total polyphenol compounds, the antioxidant activities and the urushiol contents of lacquer tree(Rhus verniciflua) bark and the sensory properties of chicken soup was made with lacquer tree bark that was cultivated from different cultivation areas; Hamyang, Wonju and China. Total polyphenol contents of Hamyang, Wonju and China were estimated as
mg/g. The total flavonoids contents of Hamyang, Wonju and China were measured as
mg/g. The total phenolic compounds and flavonoids concentration, DPPH radical scavenging activity, and ABTS radical scavenging of lacquer tree cultivated in Wonju were higher than the others; Hamyang and China. The urushiol content of lacquer tree bark from Hamyang was
ppm and higher than others. Urushiol was not detected in China lacquer tree bark. Sensory evaluation tests for chicken soup containing lacquer tree bark showed that the scores of Wonju lacquer tree bark chicken soup was highest, however there are no differences between Hamyang, Wonju, and China significantly(p<0.05).
Antioxidant Activity and Characteristics of Pound Cakes prepared with Coriandrum satovim L. Leaves Powder and Brocolli's Stem Powder
Lee, Hye-Jeong ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 436~446
DOI : 10.9799/ksfan.2012.25.3.436
A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health.
Antioxidant and Anticancer Activities of Yak-Sun Tea Prepared by Oriental Medicinal Herbs
Choi, Il-Sook ; Cha, Eun-Jung ; Lee, Youn-Ri ; Kim, Jae-Keun ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 447~453
DOI : 10.9799/ksfan.2012.25.3.447
Various types of tea are consumed as a popular beverage worldwide particularly in Asian countries such as Korea, China, and Japan. The purpose of this study was to investigate the mineral contents, antioxidant properties and anticancer activity of Yak-Sun tea that is prepared by six oriental medicinal herbs. The results of the mineral contents were as follows; Ca, Mg, and Na contents were higher than those of green tea, whereas Fe, P, and K contents were lower than those of green tea. The total phenolics and flavonoid content of the Yak-Sun tea were higher than those of green and black teas. The
values of DPPH radical, hydroxyl radical, hydrogen peroxide radical scavenging of Yak-Sun tea were 0.78, 1.58, and 2.04
, respectively, whereas the radical scavenging values of
-tocopherol was 0.06, 0.05, and 0.09
, respectively. When cancer cells were treated with Yak-Sun tea, the anticancer activity increased in a dose dependent manner. HCT116 colon cancer cell lines were dramatically increased, as compared to other cancer cell lines, such as MCF-7, H460, and MKN45 cell lines. The results of this study demonstrated that Yak-Sun tea could function as a tea to enhance health conditions for antioxidant and anticancer activity.
Investigation on the Perception of the Ginseng and Ginseng Products among University Students in Yeongsu, Gangwon-do
Kim, Na-Young ; Chae, Hyun-Seok ; Park, Sung-Jin ; Yoon, Deok-Ihn ; Seo, Kang-Tae ; Bae, Hyun-Soo ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 454~459
DOI : 10.9799/ksfan.2012.25.3.454
The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).
A Study on the Classified Jang(Fermented Soybean) in Goryeo and Chosun Dynasty Period
Ann, Yong-Geun ; Woo, Nariyah ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 460~482
DOI : 10.9799/ksfan.2012.25.3.460
On the basis of the cookbooks and Data Base of the Korean Classics(http://db.itkc.or.kr/itkcdb/mainIndexIframe.jsp), this paper analyzed the fermented soybean listed in the general documents of the Chosun Dynasty(1392~1897) and the Goryeo Dynasty(918~1392). In the Goryeo Dynasty, there are 15 kinds of Jang(soybean paste or solution), among which are Jang (soybean paste fermented by mold)(6 documents), Yeomgjang, Yeomshi(2), and Gaejang(1). However, the cookbook at that time is defunct. The Goryeo Court relieved the famine-stricken people by proving them with Jang. In the Chosun Dynasty, 111 kinds of Jang were listed in the general documents, and 153 kinds in cookbooks. There were 55 kinds of general Jang, such as Jang(204), Yeomjang(63), Chojang, Goojang(7), and Gaejang(6), are listed in the general documents, and in the cookbooks, there are 55 kinds of Jang, such as Sookwhangjang(9 cookbooks), Daemaekjang(8), Myeonjang(8), Saengwhangjang (8), and Yooinjang(8), and among them, 13 kinds belong to the Chinese origin. A total of 9 Kinds of Ganjang(soybean solution fermented by mold), such as Soojang(30), Cheongjang(23), Gamjang(8), and Ganjang(3) are found in the general documents. In the cookbooks, 12 kinds of Jang, as Cheongjang(10), Cheonrijang(4), Ganjang(3), and etc., are listed. There were 9 kinds of Gochoojang(red pepper-soybean paste), such as Chojang(12), Gochojang(3), and etc., are listed in the general documents, and 9 kinds as Gochojang(7), Manchojang(7), rapid Manchojang(4), and etc., are in the cookbooks. In addition, 16 Kinds of Yookjang(fermented soybean-meat paste) as Haejang(15), Hyejang(11), Yookjang(11), and etc., are found in the documents, and 22 kinds as Nanjang(9), Gejang(6), Yookjang(5), Shoigogijang(4), and etc., are in the cookbooks. Eighteen Kinds of Shi(soybean paste fermented by bacteria) as Yeomshi(40), Shi(35), Shijang(6), and etc., are recorded in the documents, and 19 kinds as Jeonkookjang(6), Shi(4), Sooshijang(4), and etc., are in the cookbooks, and among them 11 kinds belong to the Chinese origin. Six kinds of Jipjang(aqueous soybean paste) as Jipjang(7), Uoopjang(4), Pojang (2), Jangzoop(2) are recorded in the documents, and 15 kinds as Jipjang(9), Zoopjeo(7), and Hajeoljipjang(5) are in the cookbooks. Soybean paste, or solution for relieving hunger is not recorded in the documents. However, the Chosun court, for the purpose of relieving famine-stricken people, used general Jang. Such 21 Jang to relieve the famine-stricken people as Pojang(7), rapid Jang(6), and Sasamgilgyeongjang(4) are listed in the cookbook. Geonjang(dried soybean paste), Nanjang (egg-soybean paste), Doojang(soybean paste), Maljang(random soybean paste), Myeonjang(wheate-soybean paste), Sodoojang (red bean-soybean paste), Yookjang(soybean-meat paste) and Jang(soybean paste) are recorded in the documents, as well as in the cookbooks. Chinese-original Jang and Shi are recorded in the cookbooks, with no list in the general documents. Therefore, it seems that it didn't pass down to the general public.
The Effects of Eating Attitudes on Psychological Achievement and Self Control in Middle School Students
Oh, Sung-Cheon ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 483~489
DOI : 10.9799/ksfan.2012.25.3.483
In this study, a survey was carried out on 208 students at middle schools in Gyeonggi-do through May 1 to July 20, 2011, with the purpose of figuring out how eating attitudes of middle school students affect their psychological achievement and self control. The results were as follows. First, the effect of eating attitudes on the psychological achievement of middle school students demonstrated that regular dietary life, dietary life and health had a statistically significant positive effect on psychological achievement. Second, the effect of eating attitudes on self control in middle school students showed that balanced dietary life, dietary life and health had a statistically significant positive effect on self control. The above findings confirmed that regular and healthy dietary life connected directly with health, which was a factor that makes them think positively about psychological achievement. Besides, for eating self control, as balanced dietary life in eating attitudes was important. And as this had a positive effect on their self control, could improve their eating attitudes. Consequently, the regular eating attitudes and balanced dietary life in eating attitudes of middle school students can make their psychological achievement and eating self control for the nutrition and health care.
Physicochemical Characteristics of the Muffin Added Glutinous and Non-glutinous Sorghum(Sorghum bicolor L. Moench) Powder
Kim, Hyun-Young ; Seo, Hye-In ; Ko, Jee-Yeon ; Song, Seuk-Bo ; Kim, Jung-In ; Lee, Jae-Saeng ; Jung, Tae-Wook ; Kim, Ki-Young ; Kwak, Do-Yeon ; Oh, In-Seok ; Kim, Chang-Soon ; Jeong, Heon-Sang ; Woo, Koan-Sik ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 490~498
DOI : 10.9799/ksfan.2012.25.3.490
The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 mg TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 mg TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 mg TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.
Quantification of γ-Oryzanol Components and Comparison Its Biological Activity in Brown Rice
Kim, Young-Ju ; Ko, Jae-Ho ; Kim, Eun-Hye ; Nam, Hyuk-Jin ; Jo, So-Hee ; Kim, Heon-Woong ; Kim, Jung-Bong ; Han, Byoung-Su ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 499~504
DOI : 10.9799/ksfan.2012.25.3.499
We analyzed the contents of
-oryzanol, which is contained in brown rice of the nation rice varieties Chucheong, Heukjinju and Sindongjin, by HPLC. Furthermore we also performed experiments on its biological activity, to prove the effectiveness of rice bran. The contents of
-oryzanol contained in hulled rice showed 1,587 ppm for Heukjinju, followed by Chucheong(1,038 ppm), and by Sindongjin(472 ppm). In anti-oxidative activity, we performed an experiment, by measuring the radical scavenging activity of DPPH. Heukjinju showed the best effect, and Chucheong showed the worst effect. In cholesterol lowering activity, Heukjinju showed the best activity and Sindongjin showed the worst effect. In anti-bacterial activity as well, Heukjinju showed the best activity, and Sindongjin showed the worst effect. Through these experiments, we compared the contents of
-oryzanol, which is contained in hulled rice(Chucheong, Heukjinju, Sindongjin). Also, we found the anti-oxidation effect, cholesterol lowering effect, and anti-bacterial activity of the
-oryzanol extracts. Based on our research, we expect that
-oryzanol can work as a new drug, or nutritional supplement.
Quality Characteristics of Rice-doenjang during Fermentation by Differently Shaped Meju and Adding Starter
Lee, Sun-Young ; Park, Na-Young ; Kim, Ji-Yeun ; Choi, Hye-Sun ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 505~512
DOI : 10.9799/ksfan.2012.25.3.505
This study evaluated the quality characteristics of rice-doenjang prepared with Aspergillus oryzae MD05 and Bacillus subtilis HJ18-4. The physicochemical characteristics of rice-doenjang prepared with three types of meju, such as grain type(Rice 1), disc shape(Rice 2), and brick shape(Rice 3), were compared. We determined amino and ammonia nitrogen contents, protease and amylase activities, reducing sugar content, and total aerobic counts and lactic acid bacteria counts. The amino nitrogen and reducing sugar contents in all meju types gradually increased during fermentation. The amino nitrogen contents reached 151.5~200.0 mg%. Rice 3 were had the highest levels among the 4 types of rice-doenjang. After 42 days of fermentation, amylase and protease activity of Rice 3 were 366.57 and 94.26 unit/g, respectively, which were the highest levels among the 4 types of rice-doenjang. The total aerobic bacteria counts were not changed during 42-day fermentation. This results suggest that high quality characteristics of brick-shaped meju(Rice 3) were better than those of the other meju preparations.
Oriental Diet Therapy Area Approach and Nutritional Composition Analysis of Yack-Sun Tea for Qi-stagnation and Blood Stasis Pattern' Overweight and Obesity
Lee, Deok-Ja ; Cho, Jung-Soon ; Park, Jin-Young ; Park, Sung-Hye ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 513~520
DOI : 10.9799/ksfan.2012.25.3.513
This research was planned and executed to evaluate how the composition of Yack-sun tea can affect the health conditions of people who are suffering from diet-related such as being overweight, are obese and have hyperlipidemia, by taking Yack-sun tea in a form of a nutritional supplement with our daily meals. We produced Kangjieum with Lycium chinense Mill., Polygonum multflorum Thunb, Cassia tora L., Crataegus pinnatifida Bge and Salvia miltiorrhiza Bge. Thus, we approach of oriental diet therapy area research of Kangjieum and analysis proximate composition, water soluble antioxidant content. The content(%, dry basis) of total carbohydrate was 60.23%, crude protein was 18.18%, crude ash was 11.36% and crude fat was 10.23% in Kangjieum. Total water soluble antioxidant content was 1.027
of Kangjieum. We think that scientific and objective evaluation was done on the components of the Kangjieum prescription. This basic data could help guide the application of oriental medicinal resources into other foods and serve as a stepping-stone for use of Kangjieum in the burgeoning field of nutraceutical foods. Last, the scientific effects of oriental medicinal foods developed according to oriental medicinal theory. This theory is believed to be essential for government policy development concerning validation of medicinal effects and assessment, with the aim of fostering systematic development and providing guidance to food development in the interest of national health.
Quality Characteristics of Nokdumook using Yangha(Zingiber mioga R.) Powder
Kim, Hyun-Soon ; Kim, Min-Jeong ; Lee, Myoung-Sook ; Lee, Gun-Soon ; Kim, Ae-Jung ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 521~528
DOI : 10.9799/ksfan.2012.25.3.521
This study was performed to develop a therapeutic diet against aging and obesity, using Yangha(Zingiber mioga R.). Before development of a therapeutic diet, we performed cell viability assay, analysis of general composition, macrominerals and antioxidantive activities of Yangha. Based on the findings from analyzing the results, mook using Yangha powder(0~20%) was processed, and tested for quality characteristics such as color values, sensory evaluation and mechanical properties. The result of cell viability assay of myoga, using liver cells, revealed that within the concentration range from 500
, cell survivability increased in line with the concentration rate. Therefore, it will not be harmful to consume it as food. Regarding the normal substance of myoga, the water substance of myoga was 94%, which exceeds that of ginger and tumeric with 89% and 83%, respectively. As for crude protein, fat, carbon hydrates and ash, myoga contained less than the other two, which I think is due to the high water substance. Regarding the minerals, potassium had the highest contents among macrominerals of 234.74 mg%. As for the antioxidant test, hydroxy radical scavenging activity and superoxide radical scavenging activity were shown. As for the production of Yangha mook(Yangha powder levels were 0~20%) for quality characteristics, the more of the powder, the less the L, but the greater the a and b values. Also, for the material property, an increased amount of the powder, resulted in chewiness and springiness, but less gumminess in a correlated manner. However, there were no significant differences in the springiness and cohesiveness in relation to the powder. For the sensory test, jelly type ZM5 with 5% powder showed highest overall preference. According to the sensory test, based on the powder substance, the jelly with 5% powder showed the highest overall score, including preference.
Preperation of Sweet Potato Doenjang using Colored Sweet Potato
Bae, Jae-O ; Lee, Kyung-Jin ; Park, Jeong-Seob ; Choi, Dong-Seong ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 529~537
DOI : 10.9799/ksfan.2012.25.3.529
This study examined the manufacturing characteristics of sweet potato doenjang in order to gain a more efficient use of the sweet potato. Sweet potato(Sinwhangmi, Sinjami) koji(mixed sweet potato paste and soybean powder in a ratio of 1:1) was cultured with Aspergillus oryzae KCCM 11372 at
for 48 h. Sweet potato doenjang was fermented for 60 days using a sweet potato koji(20%, 45%) and steamed soybean(70%, 45%), with salt accounting for 10%. The glutamic acid content was determined to be much higher in sweet potato doenjang using Sinwhangmi koji(45%) and steamed soybean (45%), than that of general doenjang. The DPPH radical scavenging activity has the largest
(0.9 mg) in sweet potato doenjang using Sinjami potatoes 45%. Sensory evaluation indicated a good preference for sweet potato doenjang using Sinwhangmi(45%) and steamed soybean(45%).
The Effect of Far Infrared Ray-Vacuum Drying Having Reflection and Dispersion Functions on the Quality Changes of Dried-Rehydrated Food
Lee, Jin-Won ; Sung, Ki-Seok ; Park, Jang-Woo ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 538~545
DOI : 10.9799/ksfan.2012.25.3.538
The objective of this work was to study the effect of far infrared ray-vacuum drying having reflection and dispersion functions(RD-FRVD) and hot air drying(HAD) on the quality changes of dried vegetable flakes. HAD was regarded as a control. Browning degrees, color value, titratable acidity and pH value were measured as chemical evaluations. Rehydration and electron micrographs were investigated as physical evaluation. Microbial cells were counted. The color value and browning degrees were increased in both RD-FRVE and HAD. In case of degree of those changes, RD-FRVD made less changes than HAD. Especially, green bean sprout had no differences in color value and browning degrees between raw material and dried-rehydrated material. There were no significance differences in titratable acidity and pH value between raw material and dried-rehydrated material. The total microbial counts were gradually reduced in RD-FRVD. The rehydration rates of dried vegetable flakes were typically increased in RD-FRVD. Also, these results were investigated electron micrographs evaluation. Therefore, these results showed that the quality of dried-rehydrated vegetable flakes was typically enhanced by using RD-FRVD.
Effect of Cassia tora Extracts on D-Galactosamine-induced Liver Injury in Rats
Hong, Kyung-Hee ; Um, Min-Young ; Ahn, Ji-Yun ; Ha, Tae-Youl ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 546~553
DOI : 10.9799/ksfan.2012.25.3.546
This study was performed to evaluate the biological activity and protective effect of Cassia tora ethanol extracts against D-galactosamine induced hepatotoxicity in rats. Male Sprague-Dawley rats were grouped into normal group, D-galactosamine treated group(control), D-galactosamine plus 0.25% Cassia tora extracts treated group and D-galactosamine plus 0.5% Cassia tora extracts treated group. Normal and control group were fed control diet and Cassia tora extracts treated groups were fed experimental diets containing 0.25% or 0.5% Cassia tora ethanol extracts for 5 weeks. Body weight gain and liver weight of rats were not significantly different between groups. Cholesterol and triglyceride concentrations in serum and liver were significantly lower in rats treated only with D-galactosamine compared to normal group, and improved in Cassia tora extracts supplemented rats. D-galactosamine treatment significantly increased serum aspartate transaminase, alanine transaminase, gamma glutamyl transferase and alkaline phosphatase, however, the activities of aspartate transaminase and alanine transaminase were significantly decreased in Cassia tora extracts supplemented rats when compared with D-galactosamine treated control group. Cassia tora extracts significantly suppressed the D-galactosamine-induced elevation of liver thiobarbituric acid reactive substances(TBARS) contents. Superoxide dismutase activity was decreased by D-galactosamine treatment, however by the supplementation of Cassia tora ethanol extracts, significantly increased in dose-dependent manner. Glutathione peroxidase activity in rats fed diets containing Cassia tora extracts was decreased compared to control. Based on these results, we concluded that Cassia tora ethanol extracts may prevents the D-galactosamine-induced hepatotoxicity probably via an antioxidant mechanism.
A Study of the Preference of Korean Traditional Desserts by Aged Group
Park, Sung-Jin ; Han, Kyung-Soon ; Kim, Young-Eon ; Yoo, Seon-Mi ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 554~563
DOI : 10.9799/ksfan.2012.25.3.554
The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.
Study on the Antioxidant Effects of Nano-Selenium Microcapsule
Jeong, Hun ; Yoo, Il-Su ; Kim, Kyung-Sun ; Lee, Soon-Young ; Mun, Yeun-Ja ; Jeon, Byoung-Kook ; Ryu, Moon-Hee ; Choi, Kyung-Soon ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 564~569
DOI : 10.9799/ksfan.2012.25.3.564
Selenium was initially considered toxic to humans, but it was then discovered that selenium is essential for normal life processes. Selenium plays important roles in antioxidants. It is expected that chitosan microcapsules containing nano-selenium will be able to be used as a key material in bio-medical and cosmetic applications. The high concentration of chitosan derivatives guarantees increased antioxidative activity. Both inorganic and organic forms of selenium can be nutritional sources. The antioxidant properties of selenoproteins help prevent cellular damage from free radicals. The objective of this experiment was to study the antioxidative activity of chitosan nano-selenium. Our experiments were divided into five groups, in the presence of various concentrations(0.1%, 0.3%, 0.5%, 0.7%, and 0.9%) of chitosan. We performed an assessment of the antioxidant properties and cytotoxicity of respective concentrations of chitosan nano-selenium. The antioxidant activity was examined by the free radical scavenging activity on 1,1-diphenyl-2-picrylhydrazyl(DPPH) assay. The cytotoxicity effect was measured by means of 3-(4,5-dimethylthiazole-2-yl)-2,5-diphenyltetrazolium bromide(MTT) assay. As a result, the electron donating abilities of 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% of chitosan nano-selenium exhibited effective andioxidant scavenging activity at 12.5
against DPPH radicals. 0.3% chitosan nano-selenium did not show cytotoxicity on human keratinocytes. In general, the cytotoxicity of 0.1% and 0.9% chitosan nano-selenium showed the lowest effects. Though low cytotoxicity of 0.5% and 0.7% chitosan nano-selenium exhibited 29.67% and 38.4% against human keratinocytes on adding 100
, respectively, cell vitality was recovered with 200
. These findings support the notion that chitosan nano-selenium may be useful as a new active ingredient source for bioactive compounds.
Optimization of Compound K Production from Ginseng Extract by Enzymatic Bioconversion of Trichoderma reesei
Han, Gang ; Lee, Nam-Keun ; Lee, Yu-Ri ; Jeong, Eun-Jeong ; Jeong, Yong-Seob ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 570~578
DOI : 10.9799/ksfan.2012.25.3.570
Compound K(ginsenoside M1) is one of saponin metabolites and has many benefits for human health. This study was to investigate Compound K produced from ginseng crude saponin extract with commercial cellulolytic complex enzyme(cellulase,
-glucanase, and hemicellulase) obtained from Trichoderma reesei. The effect factors(temperature, pH, ginseng crude saponin extract and enzyme concentration, and reaction time) on production of Compound K from ginseng crude saponin extract were determined by one factor at a time method. The selected major factor variables were ginseng crude saponin extract of 2%(w/v), enzyme of 7%(v/v), reaction time of 48 hr. Based on the effect factors, response surface method was proceeded to optimize the enzymatic bioconversion conditions for the desirable Compound K production under the fixed condition of pH 5.0 and
. The optimal reaction condition from RSM was ginseng crude saponin extract of 2.38%, enzyme of 6.06%, and reaction time of 64.04 hr. The expected concentration of Compound K produced from that reaction was 840.77 mg/100 g. Production of Compound K was 1,017.93 mg/100 g and 862.31 mg/100 g, by flask and bench-scale bioreactor(
) system, respectively.
Eating Habit, Body Image, and Weight Control Behavior by BMI in Korean Female High School Students - Using Korea Youth Risk Behavior Web-based Survey 2010 Data -
Kim, Mi-Hyun ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 579~589
DOI : 10.9799/ksfan.2012.25.3.579
This study was performed to investigate the eating habit, body image, and weight control behavior by BMI in Korean female high school students. Data on the 16,574 subjects was obtained from the sixth Korea Youth Risk Behavior Web-based Survey (2010). Only 52.2% of the subjects had regular breakfast. The rate of skipping breakfast was higher in the underweight group than in the obese group, but the rate of skipping dinner was on the contrary to this. Underweight students had a higher intake frequency of fruits, fast food, instant noodle, and snacks than the obese groups. 3.5% of underweight students considered themselves to be overweight or obese. 53.4% of obese students considered themselves to be overweight. The experience of weight control increased according to BMI, but underweight students considered weight control as an effort to be slimmer. Meal restriction was used more frequently to control weight. The perceived stress level was higher in obese student, especially due to appearance. Therefore, an appropriate, integrated and personalized high school nutrition program should be established for proper body image perception and to develop the self-esteem of female high school students.
Hypolipidemic Effects of Enzyme-Treated Tomato Cake on Sprague-Dawley Rats Fed a High Cholesterol Diet
Koh, Jong-Ho ; Woo, Yong-Ku ; Kim, Young-Shik ; Oh, Jun-Hyun ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 590~598
DOI : 10.9799/ksfan.2012.25.3.590
Sprague-Dawley rats were fed with normal (Control), high cholesterol (HC), and high cholesterol containing 3.5% pectin-hydrolytic activity industrial enzyme (Viscozyme L)-treated tomato cakes (ETC) for 4 weeks. In the first week, the weight gain of the HC-fed group was significantly increased to 151.7% (p<0.05), compared to the 115.4% weight gain of the ETC-fed group. The feed efficiencies of the Control- and ETC-fed groups (
, respectively) were significantly different to those of HC-fed group (
) (p<0.05). The kidney and epididymal fat pad of the rats fed with ETC were decreased to 0.303 g and 0.274 g, respectively. There were no significant differences in serum cholesterol, triglycerides, high density lipoprotein-cholesterol or low density lipoprotein-cholesterol levels between the HC- and ETC-fed groups. The ETC-fed group exhibited approximately a 1.1-fold higher total antioxidant activity determined by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radicals than the HC-fed group at 2 weeks. Glutathione peroxidase activity of the ETC-fed group exhibited 2.5-and 1.3-fold increases at 2 and 4 weeks, respectively.
A Study on Diet Quality, Food Behavior and Energy Balance of College Student in Chungnam Area
Kim, Myung-Hee ; Kim, Moo-Kyung ; Choi, Mi-Kyeong ; Kim, Dong-Hee ; Kim, Mi-Won ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 599~611
DOI : 10.9799/ksfan.2012.25.3.599
The purpose of this study was to investigate the effect of food behavior on dietary food intake status and health condition based on research of food behavior and nutritional intake status of university students in the Chungnam area. The average age, height, and weight of the subject group were 22.1 years old, 174.2 cm, and 67.0 kg for the male students and 20.9 years old, 161.8 cm, and 53.4 kg for the female students, respectively. From the nutritional intake status data, the averaged daily energy intake of both groups, male and female, are lower than the dietary reference intake(KDRI), as 2,169.2 kcal and 1,846.2 kcal, males and females, respectively. The lipid intake ratio was higher than the dietary reference figure, and the carbohydrate intake ratio was determined to be in the proper range. Male students(54.6%) and female students(52.0%) of the entire subject group skipped a breakfast mainly due to insufficient time, and the time at which meals were consumed, was determined to be irregular generally. In a day, male and female students have a heavier dinner than lunch(p<0.05), respectively. Meat and fishes are preferred by the entire subject group, and the number of students, who do not eat carrot and mayonnaise(p<0.05), was determined to be the highest, of all foods surveyed. The averaged daily activity coefficient and the resting energy expenditure shows significant difference(p<0.001) between two groups; was 1.7 and 1.6 and the second was 1,404.3 kcal/day and 1,292.5 kcal/day for the male and female groups, respectively. As the number of attempting to reduce body weight(p<0.001), the amount smoking(p<0.001), or the frequency of drinking alcohol increases, BMI decreases. On the other hand, as body shape satisfaction increases, BMI increases also.
Physicochemical Properties of Ethanol Extracts and Dietary Fiber from Cassia tora L. Seed
Hong, Kyung-Hee ; Choi, Won-Hee ; Ahn, Ji-Yun ; Jung, Chang-Hwa ; Ha, Tae-Youl ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 612~619
DOI : 10.9799/ksfan.2012.25.3.612
This study was conducted to investigate the physicochemical properties of the ethanol extracts and soluble dietary fiber from Cassia tora L. seed. The proximate composition of Cassia tora, soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract, molecular mass distribution, sugar contents and viscosity of soluble fiber from Cassia tora were analyzed. Cassia tora contains 12.6% of moisture, 5.2% of ash, 13.4% of crude protein, 7.2% of crude fat, 8.8% of insoluble fiber and 48.3% of soluble fiber. The effects of extract condition on soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract were investigated. The soluble solid contents were higher in 70% or 50% ethanol extracts than those in 100% ethanol extracts and showed highest value in grind sample extracts. In Hunter's color value, 100% ethanol extracts and whole Cassia tora sample extracts were higher in L and b value, but on the contrary, were lower in a value, than those of the other. The highest emodin and rhein contents were observed in 70% and 50% ethanol extracts, respectively, and showed higher value in room temperature extracts than in heating extracts. The molecular mass of soluble fiber from Cassia tora seed was estimated by gel filtration chromatography. Most soluble fiber(80%) exhibited a molecular mass range of between 50~2000 kDa. The major sugars of soluble fiber from Cassia tora seed were identified as xylose, mannose and galactose. The apparent viscosity of 0.5% soluble fiber from Cassia tora seed was 33 mPas showing a higher value than pectin or xanthan gum.
Biological Activities of Phellinus linteus Mycelium Culture with Cassiae Semen Extract on β-Glucuronidase Inhibitory Activity
Oh, Eun-Hee ; Park, Jung-Mi ; Kim, Sang-Hee ; Song, In-Gyu ; Han, Nam-Soo ; Yoon, Hyang-Sik ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 620~628
DOI : 10.9799/ksfan.2012.25.3.620
We examined the effects of biological activity Phellinus linteus mycelium culture with cassiae semen extract. Firstly, the optimal temperature, initial pH and culture period for mycelial growth in a liquid culture of P. linteus were determined, and they were
, pH 5.0 and 8 days respectively. The five herbal materials were examined against several health functional efficacies, and, as a result, Cassiae semen was chosen, with its superior inhibitory effects in
-glucuronidase inhibitory activity, electron donating activity, ACE inhibitory, and
-glucosidase inhibitory activities(95.3%, 80.9%, 96.1 and 24.2%, respectively). P. linteus fruit body was investigated on
-glucuronidase inhibitory activity, electron donating activity, ACE inhibitory, and
-glucosidase inhibitory activities, and they were 54.7%, 81.9%, 30.0% and 20.1%, respectively. Accordingly, C. semen was used in the following experiment, to give an additive functional effect on the P. linteus. As the amount of C. semen in the cultural media increased, mycelial weight and
-glucan contents also increased, but final pH was not influenced. In addition, the
-glucuronidase inhibitory activity, electron donating activity, and
-glucosidase inhibitory activity increased. P. linteus mycelium culture showed higher activities in the other three tests above, except for electron donating activity, when C. semen was added to the medium before cultivation.
Biotransformation of Ginsenoside by Lactobacillus brevis THK-D57 Isolated from Kimchi
Yi, Eun-Ji ; Lee, Jung-Min ; Yi, Tae-Hoo ; Cho, Seok-Cheol ; Park, Yong-Jin ; Kook, Moo-Chang ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 629~636
DOI : 10.9799/ksfan.2012.25.3.629
Ginsenosides, ginseng saponin, are the principal components responsible for the pharmacological and biological activities of ginseng. In order to improve absorption and biological activities, the biotransformation of major ginsenoside to minor ginsenoside, as the more active compound, is required. In this study, we isolated Lactobacillus brevis THK-D57, which has high
-glycosidase activity, from Kimchi. The major ginsenoside Rb1 was converted to the minor ginsenoside 'compound K' during the fermentation of L. brevis THK-D57. The results propose that the biotransformation pathway to produce compound K is as follows: ginsenoside
Characteristics of Jochung by Wet-Milled Rice Flour and Steamed Rice
Lee, Jung-Eun ; Choi, Yoon-Hee ; Cho, Mun-Gyeong ; Park, Shin-Young ; Kim, Eun-Mi ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 637~643
DOI : 10.9799/ksfan.2012.25.3.637
This study was performed to increase the utilization of rice and improve the productivity of jochung, traditional food in Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4
/1,000 g rice, at
, 3 h) and saccharogenic enzyme with malt(45 g/1,000 g rice, at
, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86~5.66, solidity was 79.48~82.28%. Color L value was 25.82~27.92, a value of 1.28~2.81, b value were 2.98~4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.
Nutritional Components and Biological Activities of Barnyard Millets(Echinochloa spp.)
Lee, Yun-Sang ; Yoon, Hyang-Sik ; Lee, Sang-Yeong ; Lee, Joung-Kwan ; Park, Chul-Soo ; Se, Woo-Duck ; Kim, So-Young ; Woo, Sun-Hee ; Song, In-Gyu ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 644~649
DOI : 10.9799/ksfan.2012.25.3.644
The edible barnyard millets(Echinochloa spp.) which have essentially vanished in the farmhouses environment and in agricultural germplasm were evaluated with the aim of restoration as a crop. The proximate components and mineral elements of milled millet were nutritionally similar or better than brown rice, and the vitamin contents of
exceeded those of rice by 1.3 times and 2.3 times, respectively.
-Carotene which is absent from brown rice was detected at levels ranging from 15~31
in millet samples. Nine essential amino acids, including histidine and arginine and eight non-essential amino acids, such as aspartic acid were detected. The sum of all amino acids was determined to be IEC518>525>510 in the range of 69~106 mg/g. Analysis of physiological active substances via their electron donating ability(EDA) revealed values ranging from 3.4~8.2%, with the total polyphenol component being 51.1~69.4 mg/g and
-glucosidase inhibition ability determined as 8.3~10.9%. In terms of agronomical characteristics and yields of barnyard millet, three millet varieties(IEC510, 518, and 525) were suitable as edible crops. IEC525 was selected as optimum variety for cultivation on the basis of nutritional ingredients, physiological active substances, and yield.
A Study of Consumer Attitude and Purchasing Behavior toward Agricultural Products using Social Network Service
Chung, Soo-Yeon ; Kim, Gi-Hwan ; Yang, Sung-Bum ; Oh, Sang-Heon ; Hwang, Dea-Yong ; Kim, Young-Chul ; Lee, Seog-Won ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 650~655
DOI : 10.9799/ksfan.2012.25.3.650
This purposes of this study were to explain consumer attitudes and purchasing behaviors towards agricultural products using a social network service and to determine the influencing factors such as experience, technology ability, innovation, self-efficacy, perception of usefulness, perception of trust, attitude, purpose of purchase and individual characteristics on them. We analyzed the survey data set, using the 'logit model', 'simultaneous equation model', and 'LISREL-Type model' In this study, the results obtained are summarized as follows. The result for the comprehensive statement of "Trust" was the biggest influence on the purchase agricultural products using the social network service. Therefore, in order to expand agricultural e-commerce using SNS, trust should be to the fore of marketing and publicity campaigns, in order to promote and stabilize the market.
Physicochemical Characteristics of the Sorghum(Sorghum bicolor L. Moench) Powder following Low Temperature-Microparticulation
Kim, Hyun-Young ; Seo, Hye-In ; Ko, Jee-Yeon ; Kim, Jung-In ; Lee, Jae-Saeng ; Song, Seuk-Bo ; Jung, Tae-Wook ; Kim, Ki-Young ; Kwak, Do-Yeon ; Oh, In-Seok ; Jeong, Heon-Sang ; Woo, Koan-Sik ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 656~663
DOI : 10.9799/ksfan.2012.25.3.656
Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10,000, 20,000, 30,000, and 40,000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2~M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.
Quality Characteristics of Madeleine with Peach(Prunus persica L. Batsch) Juice
Lim, Yun-Teag ; Kim, Dong-Ho ; Ahn, Jun-Bae ; Choi, Suk-Hyun ; Han, Gyeong-Phile ; Kim, Gil-Hah ; Jang, Keum-Il ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 664~670
DOI : 10.9799/ksfan.2012.25.3.664
In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.
Physiological and Sensory Characteristics of Chocolate with Cinnamomi ramulus and Glycyrrhiza glabra L.
Yoo, Kyung-Mi ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 671~676
DOI : 10.9799/ksfan.2012.25.3.671
This study was conducted investigate the effect of medicinal plant extracts on physiological and sensory characteristics. The medicinal plant extracts were added to chocolate at a weight percentage of 0, 3 and 6%. Color values(L-value, redness, and yellowness), total flavonoids, DPPH radical scavenging activity, and sensory characteristics made with varying various medicinal plants concentrations of the additives were measured. In sensory evaluation, significant differences(p<0.05 and p<0.01) were shown in taste, texture, and overall acceptability depending on the addition of plant extracts, but there were no significant differences in chocolate aroma and bitterness properties.
Influences of Culture Medium Components on the Production Poly (γ-Glutamic Acid) by Bacillus subtilis GS-2 Isolated Chungkookjang
Bang, Byung-Ho ; Rhee, Moon-Soo ; Kim, Kwan-Pil ; Yi, Dong-Heui ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 677~684
DOI : 10.9799/ksfan.2012.25.3.677
A bacterium strain GS-2 isolated from the Korean traditional seasoning food, Chungkookjang and was determined to produce large amounts of
-PGA with high productivity when provided with simple nutrients (L-glutamic acid 2.0%, glucose 1.0%,
0.01%, pH 7.0). In this study, the culture medium for this strain was optimized for the production of
-PGA. The Bacillus subtilis GS-2 required supplementation with L-glutamic acid and other nutrients for maximal production of
-PGA. The optimal culture conditions for
-PGA production were a 48 hr culture time, a temperature of
and initial pH of 6.5 by rotary shaking (220 rpm). A maximum
-PGA production of 31.0
was obtained with L-glutamic acid (30
), sucrose (the main carbon source, 30
(the main nitrogen source, 2.5
) in the culture medium.
Quality Characteristics and Manufacture of Extruded Noodles Mixed with Cereals
Hwang, In-Guk ; Jeong, Heon-Sang ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 685~690
DOI : 10.9799/ksfan.2012.25.3.685
We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter's color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter's color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter's color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.
Influences of Freezing and Thawing Temperature on the Quality Characteristics of Mashed Red Pepper
Hwang, In-Guk ; Jeong, Heon-Sang ; Lee, Jun-soo ; Kim, Hae-Young ; Yoo, Seon-Mi ;
The Korean Journal of Food And Nutrition, volume 25, issue 3, 2012, Pages 691~696
DOI : 10.9799/ksfan.2012.25.3.691
We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(-20, -30, -40, -50, -60 or
) and thawing(4, 10, 20, 30, 40 or
) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08~80.35 mg/100 g FW, and the mean AsA losses after frozen were 57~64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34~81.59 mg/100 g FW, and the mean AsA losses after thawed were 45.12~52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after
thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at
and thawing at