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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 27, Issue 6 - Dec 2014
Volume 27, Issue 5 - Oct 2014
Volume 27, Issue 4 - Aug 2014
Volume 27, Issue 3 - Jun 2014
Volume 27, Issue 2 - Apr 2014
Volume 27, Issue 1 - Feb 2014
Selecting the target year
Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder
Jeong, Yi-Zi ; Jin, So-Yeon ; Han, Young-Sil ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 1~9
DOI : 10.9799/ksfan.2014.27.1.001
This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter's color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at
GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.
Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder
Lee, Ji Eun ; Jin, So Yeon ; Han, Young Sil ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 10~21
DOI : 10.9799/ksfan.2014.27.1.010
This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.
Effects of Hemicellulase on Purple Sweet Potato Bread
Kim, Yeon-Ok ; Kim, Mun-Yong ; Bing, Dong-Joo ; Yoon, Eun-Ju ; Lee, Young-Ju ; Chun, Soon-Sil ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 22~30
DOI : 10.9799/ksfan.2014.27.1.022
In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.
Quality Characteristics of Gamma Irradiated-Imported Orange during Storage
Kyung, Eun-Ji ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 31~42
DOI : 10.9799/ksfan.2014.27.1.031
This study was conducted to evaluate the effect of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported orange during storage at
for 60 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges were 3.59 and 3.75 log CFU/g, and those counts in irradiated oranges at 1.5 kGy were decreased by 1.75 and 2.26 log CFU/g, respectively. Moreover, those counts were decreased significantly according to a dose-dependent manner after gamma irradiation. The pH revealed no significant difference between the control and irradiated samples; however, titratable acidity was decreased significantly according to a dose-dependent manner and storage time. The vitamin C contents were decreased significantly according to a dose-dependent manner and storage time after gamma irradiation. Further, sensory evaluation testing revealed no significant difference between the control and irradiated samples, except 1.5 kGy. Samples irradiated at 1.5 kGy had the lowest values in color, sweetness, sourness, flavor, texture and overall acceptance. The results suggest that gamma irradiation was effective for ensuring microbiological safety; however, irradiated oranges at 1 and 1.5 kGy did not have good physicochemical and sensory qualities. Therefore, we can use the sample irradiated at 0.4~0.6 kGy as optimum-dose to be minimize on quality changes.
Effects of Extract from Fermented Flower-buds of Panax ginseng C.A. Meyer on Mouse Cytokine IL-6, TNF-α Production
Jeong, Su-Ji ; Kim, Kyoung-Hee ; Son, Hwa-Young ; Yook, Hong-Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 43~49
DOI : 10.9799/ksfan.2014.27.1.043
Panax ginseng C.A. Meyer has been used as a traditional medicinal ingredient and the ginseng flower-buds also proved to have good medicinal properties. In this study, in order to enhance immune activities of ginseng flower-bud, the ginseng flower-bud extract was being fermented by Bacillus subtilis KCTC 1022 (BS), Lactobacillus plantarum KCTC3 and Saccharomyces cerevisiae strain CHY1011 (SC). Mice were orally administered daily for two weeks at two different concentrations (100 and 200 mg/kg B.W.). Treatment samples were water extracts of ginseng flower-buds (FD), water extracts of fermented ginseng flower-buds (FM) and controls for saline solution. Cytokine production (IL-6, TNF-
) either stimulated with LPS or not stimulated with LPS was detected by the ELISA assay when using the cytokine kit. Cytokine was statistically increased at supplemented groups with LPS in both the 100 and the 200 mg/kg B.W. and treatment with FM significantly decreased the LPS-induced TNF-
and IL-6 production more than the treatment with FD. The results of this study may suggest that supplementation with FM increases the immune function by regulating cytokine production capacity for activated macrophages.
Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions
Chun, Areum ; Kim, Dae-Jung ; Yoon, Mi-Ra ; Oh, Sea-Kwan ; Choi, Im-Soo ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 50~58
DOI : 10.9799/ksfan.2014.27.1.050
Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.
Fatty Acid Composition, Contents of Tocopherols and Phytosterols, and Oxidative Stability of Mixed Edible Oil of Perilla Seed and Rice Bran Oil
Lee, Mi-Jin ; Cho, Mun-Ku ; Oh, Suk-Heung ; Oh, Chan-Ho ; Choi, Dong-Seong ; Woo, Ja-Won ; Park, Ki-Hong ; Jung, Mun Yhung ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 59~65
DOI : 10.9799/ksfan.2014.27.1.059
The fatty acid composition, selected minor components, and the oxidative stability of the mixed edible oil (perilla seed oil and rice bran oil, 3:7 (v/v)) were analyzed. The fatty acid composition of the mixed oil was 32.1% of oleic acid, 30.6% of linoleic acid, 21.4% of linolenic acid, 13.0% of palmitic acid, and 1.7% of stearic acid. The mixed oil contained
-tocopherols and tocotrienols showing the highest contents of
-tocopherol. Total amount of tocopherols contained in the mixed oil was 46.63 mg/100 g oil. The composition and content of phytosterols were determined by a GC equipped with a flame ionization detector. Total quantity of phytosterols in the mixed oil was 712.80 mg/100 g oil. The most predominant phytosterol in the mixed oil was
-sitosterol, followed by campesterol and stigmasterol, in a decreasing order. The oxidative stability of the mixed oil was much higher than that of perilla oil, and similar to that of soybean oil, indicating the high oxidative stability of the mixed oil.
The Comparison of Perceptions and Needs for Nutrition Education between Early Childhood Teachers and Parents
Kim, Nam-Hee ; Kim, Mi-Hyun ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 66~74
DOI : 10.9799/ksfan.2014.27.1.066
The purpose of this study is to compare the perceptions and needs for nutrition education between early childhood teachers and parents. This data will address the effective plans and suggest further nutrition education programs for early childhood education centers. This study was conducted with 200 early childhood teachers and 174 parents in Busan. We collected data through questionnaires from teachers and parents and then computed the frequency and
test to analyze the data. The questionnaire was revised and complemented on the basis of related literatures and previous researches. According to our results in this study, there was a significant difference between the teachers' and parents' perceptions on the need of nutrition education and the reason for needing nutrition education. And there were differences among aims, contents, methods, and effective ways of nutrition education for children. In addition, there was a significant difference among the needs from teachers and parents on nutrition education. Finally, the results of this study suggest various implications for developing nutrition education programs in early childhood education centers. These results can be used to develop nutrition education program by considering the teachers' and parents' perceptions and needs. These may be useful data when planning for the nutrition curriculum in early childhood education centers.
The Changes of Benzo[α]pyrene in Herbal Teas containing Astragalus membranaceus, Schizandra chinensis, Liriope platyphylla and Platycodon grandiflorum Which are affected by the Puffing Conditions
Oh, Sung-Cheon ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 75~79
DOI : 10.9799/ksfan.2014.27.1.075
The following study is the result of herbal teas puffed at different temperatures between
. Depending on treatment temperatures, the water contents decreased, while some carbonization occurred and crude ash contents relatively increased. Also, the crude protein and crude fat experienced little changes. B(
)P contents (0.16~0.17 ppb) showed little change according to treatment temperatures. From this result, the B(
)P content differed depending on the treatment temperature and raw materials. Solid elution rate figures of the herbal teas ranged from 0.27~0.45% (w/w) and the rate of solid elution increased along with higher puffing temperatures. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones.
Correlation of Eating Disorders on BMI of College Women in Gyeong-gi Province
Nam, Jung-He ; Lee, Soo-Jae ; Kim, Hyun-Jung ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 80~88
DOI : 10.9799/ksfan.2014.27.1.080
The purpose of this study is to examine the relationships between body mass index (BMI), satisfaction of perceived somatotype, and eating disorder of 133 female college students from Gyeong-gi province. The average weight is
, and the BMI is categorized into three groups: underweight, normal weight, and overweight. In terms of the satisfaction for perceived somatotype, 58.6% of the total respondents replied "unsatisfied," which consists of 14% of the underweight group, 37.6% of the normal weight group, and 6.8% of the overweight group. This reveals that the negative association between the satisfaction levels of perceived somatotype and BMI in the normal weight group is statistically significant (p<0.001). Among three eating disorder scores, the first factor, the drive for thinness, shows significant difference (p<0.005) among groups with 2.82 points in the underweight group, 3.38 points in the normal weight group, and 3.86 points in the overweight group; such result shows that there is a drive for being skinny even within the underweight group. Second, the satisfaction levels of perceived somatotype type shows significant dissatisfaction among all groups with 3.41 points in the underweight group, 4.15 points in the normal weight group and 4.73 points in the overweight group. Third, the bulimia degree reveals a significant difference within each group, 2.15 points in the underweight group, 2.33 points in the normal weight group, and 2.78 points in the overweight group. Overall, more than half of the female college students are dissatisfied with their body shapes despite the fact that they are under or within the normal weight. In addition, the drive for being skinny and dissatisfaction levels of perceived somatotypes appear to be significantly higher with higher BMI levels.
Quality Characteristics of Freeze-Dried Soymilk Powder
Kim, Yong-Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 89~98
DOI : 10.9799/ksfan.2014.27.1.089
In this study, soybean is used to produce soymilk according to various extracting methods and heating time. Specifically, the soy slurry is being filtered before being heated, or heated before being filtered. Following that the soymilk produced is freeze-dried to be powdered, and then, the quality characteristics of the powdered soymilk are mutually compared to determine the applicability of various food additives. The freeze-dried soymilk powder shows 2.03~6.35% of moisture content, and in terms of unit quantity, retained more proteins, which suggests that the ratio of protein extraction is higher than any other nutrients. Accordingly, the protein coefficient is significantly higher in soymilk powder being heated and processed than in raw soybeans. In particular, protein coefficient is the highest in the soymilk which is heated for 20 minutes before being filtered (SHBF20). The longer the heating time was, the trypsin inhibitor (TI) tended to be far less active. Such an inactivation seems to be more apparent in the "SHAF" soymilk powder than "SHBF" soymilk powder. Because protein had to be denaturated by heating for soymilk, the nitrogen solubility index (NSI) of soymilk powder is decreased considerably, while the protein digestibility, water absorption, emulsification and foaming activity all increase. Oil absorption tends to decrease slightly. As discussed above, the soymilk heated for 10 minutes after being filtered (SHAF10) and the soymilk heated for 20 minutes before being filtered (SHBF20) show optimum processing conditions for soymilk powder.
Effects of Water Extract from Platycodon grandiflorum on Mouse Immune Cell Activation ex vivo by Oral Administration
Ryu, Hye Sook ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 99~104
DOI : 10.9799/ksfan.2014.27.1.099
Platycodon grandiflorum have been used as a traditional remedy and food source. This study was performed to investigate the immunomodulating effects of Platycodon grandiflorum in mouse, using ex vivo experiments. Six to seven-week old mice were fed ad libitum on a chow diet, and water extract of Platycodon grandiflorum was orally administrated at two different concentractions (50 and 500 mg/kg B.W./day) every other day for four weeks. In ex vivo experiments, the highest proliferation of splenocytes and levels of cytokine (IL-
, IL-6, TNF-
) production were observed in 500 mg/kg BW/day supplementation group for all three cytokines stimulated by LPS. In conclusion, this study suggests that Platycodon grandiflorum extracts may enhance the immune function by regulating the splenocytes proliferation and cytokine production capacity by activating macrophages in mice.
Comparative Analysis of Bioactive Compounds and the Sensory Evaluation of Korean Chili (Capsicum annuum L.) Ketchup and American Chili Ketchup
Yoo, Kyung-Mi ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 105~111
DOI : 10.9799/ksfan.2014.27.1.105
The purpose of this study is to analyze the Korean chili (Capsicum annuum L.) ketchup and American chili ketchup for their comparative bioactive components and then conduct a sensory evaluation. American chili ketchups are collected from Americans' local favorites, and then the American chili ketchups and Korean chili ketchups are analyzed based on their physiological compositions. Bioactive analysis of the Korean chili ketchups show : total capsaicinoids of
, total carotenoids of
, total phenol of
, and vitamin C equivalent antioxidant capacity (VCEAC) of
. The Korean chili ketchups show higher overall acceptability when being compared to Americans' local favorite chili ketchups. In the sensory evaluation, there are significant differences (p<0.05) in sour, sweet, hot, salty taste, and the overall acceptability in two groups.
Effect of Ohmic Heating on Thermal and Water Holding Property of Starches
Cha, Yun-Hwan ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 112~119
DOI : 10.9799/ksfan.2014.27.1.112
Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. Herein, we have studied thermal property changes of wheat, corn, potato and sweet potato starch by ohmic heating as well as conventional heating. And then we measure the water holding capacity of starches. Annealing of starch is a heat treatment method heated at 3~4% below the gelatinization point. This treatment changes the starch's thermal property. In the DSC analysis of this study, the
of all starch levels have increased, and the
narrowed. In the ohmic heating, the treatment sample is extensively changed but not with the conventional heating. From the ohmic treatment, increases from gelatinization temperature are potato (
) > wheat (
) > corn (
) > sweet potato (
), and gelatinization ranges are potato (
), wheat (
), corn (
) and sweet potato (
). In the case of conventional treatment, water holding capacity is not changed with increasing temperature but the ohmic heating is increased. Water holding capacity is related to the degree of gelatinization for starch. This result show that when treated with below gelatinization temperature, the starches are partly gelatined by ohmic treatment. When viewing the results of the above, ohmic treatment is enhanced by heating and generating electric currents to the starch structure.
Celebrity Endorser Effects of Fast Food Industries on Seoul Highschool and Undergraduate Students
Kim, Hyung-Min ; Yoon, Ji-Young ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 120~127
DOI : 10.9799/ksfan.2014.27.1.120
The purpose of this study was to analyze the effects of celebrity endorsers used in fast food industry among highschool and undergraduate students. By taking the sample's age and income into consideration, the advertisement examples of fast food industries were chosen for this study. Data was collected by questionnaires from 400 students. For statistical analysis, the SPSS V19.0 was used for reliability and factor analysis, chi-square test and regression analysis. The results are as follows: First, there was a significant difference (p<0.01) in advertising effects according to gender and education level. Out of the consumers who were exposed to celebrity endorsers, the highschool students and women showed higher advertising effects. Second, the advertising attitude was positively related to brand images (F: 479.680, p<0.01) and buying intentions (F: 1101.427, p<0.01) as well as brand images on purchase intentions (F: 492.175, p<0.01). In conclusion, the consumers with positive attitudes towards advertisements will also evaluate brand images positively and be more likely to purchase the products.
Analyzing the Importance and Satisfaction on the University Foodservice Selection Attributes of Foreign Chinese Students in Gyeongbuk Province
Fan, Ming-Ming ; Bae, Hyun-Joo ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 128~135
DOI : 10.9799/ksfan.2014.27.1.128
The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.
A Survey of Consumer Importance-Satisfaction on Prepackaged Meals (Dosirak) Sold by Food Service Providers
Cha, Seoung-Yoon ; Park, Young Il ; Jeong, Hee Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 1, 2014, Pages 136~146
DOI : 10.9799/ksfan.2014.27.1.136
A study was performed on the consumption of prepackaged meals (Dosirak) sold by food service providers through Importance-Satisfaction Analysis (ISA) to determine the factors that consumers seek in quality Dosirak. According to the analysis, food service providers need to concentrate on food freshness and temperature while maintaining food taste. As for food packaging, consumers were found to prefer microwaveable plastic containers the most (29.3%). Nonetheless, they found that packaging needed improvements in securing food content during transportation and in food labeling, especially for expiration dates. The study also investigated which factors, including menu selection and advertising, affected the sales of food service provider Dosirak the most. The most important factor was determined to be price. Regarding menu selection, the quality of food seasoning and ingredients, daily specials and the variety of combination sets were found to be important. Availability of delivery (3.83/5.00), advance ordering (3.82/5.00) and discounts (3.75/5.00) were important factors in advertising. The conclusions of the study point to a consumer base that recognizes the ease and benefits of Dosirak but desires high quality food items at low cost. To expand the consumer base, food service providers must continually develop new menu items that satisfy consumer tastes and trends, maintain sanitary conditions and improve food labelling.