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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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
Cooking Process for Spinach and Their Effects on Antioxidant and Antimicrobial Activities
Park, Cho-Hee ; Kim, Kyoung-Hee ; Tae, Mi-Hwa ; Kim, Na-Young ; Yook, Hong-Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 147~155
DOI : 10.9799/ksfan.2014.27.2.147
This study is conducted to investigate the yield of extract, total phenolic compounds, total flavonoid compound contents, free radical scavenging activities (DPPH assay, ABTS assay), reducing power (Oyaizu's assay, FRAP assay) and antimicrobial activities of spinach according to various cooking methods (non-blanched, blanched, seasoned). The yield of non-blanched spinach is 1.64% and the extract yield of blanched spinach is 1.49%, and on the other hand, the yield of seasoned spinach is 6.01%. Total polyphenol contents of seasoned spinach is recorded as
GAE/100 g FW, non-blanched spinach
GAE/100 g FW, and blanched spinach
GAE/100 g FW. From the total flavonoids, seasoned spinach extracts (
CE/100 g FW) showed higher total flavonoid contents than non-blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) are shown to be in the order of seasoned spinach > non-blanched spinach > blanched spinach. In the antimicrobial activities, non-blanched spinach (5, 10 mg/disc) showed antimicrobial activity against S. enterica and P. aeruginosa. The inhibition zone diameter from extracts of blanched spinach has not been detected. Seasoned spinach indicated antimicrobial activity only against P. aeruginosa (8.15 mm) at 10 mg/disc. If we are to eat a lot of non-blanched spinach, it would cause calculus. Blanching helps to prevent against calculus, since the blanching process can remove various amounts of oxalic acids. The overall results of this study demonstrate that seasoned cooked spinach would be the most efficient way of ingestion to consume antioxidant compounds.
The Quality Characteristics of Stevia (Stevia rebaudiana Bert) Leaf Tea according to Different Manufacturing Processes
Lee, Ung-Soo ; Kim, Geun-Sik ; Choi, Won-Seok ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 156~163
DOI : 10.9799/ksfan.2014.27.2.156
In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.
Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures
Alahakoon, Amali U. ; Jayasena, Dinesh D. ; Yong, Hae In ; Bae, Young Sik ; Kang, Ho Jin ; Moon, Sung Sil ; Lee, Kyung Haeng ; Jo, Cheorun ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 164~174
DOI : 10.9799/ksfan.2014.27.2.164
Antioxidant Activities of Amaranth (Amaranthus spp. L.) Flower Extracts
Jo, Hyeon-Ju ; Kim, Jeong Won ; Yoon, Jin-A ; Kim, Kyoung Im ; Chung, Kang-Hyun ; Song, Byeong Chun ; An, Jeung Hee ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 175~182
DOI : 10.9799/ksfan.2014.27.2.175
This study investigates the free radical-scavenging activities of Amaranth (Amaranthus spp. L.) red and purple flower extracts. The methanol and hot water extracts of flower are being evaluated for its total polyphenol and flavonoid contents, scavenging activities by the DPPH and ABTS analysis, SOD-like activity, and inhibition activities of superoxide radical on the HL-60 cells and nitric oxide of the RAW 264.7 cells. The PFM (purple flower extracted with MeOH) showed the highest total phenolic and flavonoid content, 606.95 mg GAE/100 g and 254.69 mg CE/100 g, respectively. Amongst the scavenging activities of the DPPH radicals, PFM(
) is the highest of all the samples. The ABTS radical-scavenging activity is also highest for PFM (53.16%) at the
concentration. But, the SOD-like activity of the PFW (purple flower extracted with hot water) increases more than 3 folds of the PFM. In the leukemia HL-60 cell, the PFM shows strongly inhibited superoxide radical generations at a concentration of
at 72.34%, which increases with 1.79 folds more than the RFW (red flower extracted with hot water). The inhibition activity of nitric oxide in Raw 264.7 cells is the highest for PMF (46.90%) at a
concentration. In conclusion, PMF show the highest flavonoid contents and the most powerful free radical-scavenging activity. Our results suggest that the increase of antioxidant activities depend on flavonoid contents. Thus, Amaranth flower can be useful for natural antioxidant compounds.
Quality Characteristics of Gamma Irradiated-Imported Orange during Storage at Room Temperature (20℃)
Kyung, Eun-Ji ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 183~193
DOI : 10.9799/ksfan.2014.27.2.183
This study is conducted to evaluate the effects of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported oranges during storage at
for 15 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges increase significantly with increasing storage time. Irradiation has effects on the reduction of microorganism of dose-dependent oranges. The vitamin C contents decrease significantly according to dose-dependent manners and storage times after the gamma irradiation. Sensory evaluation decreases according to dose-ependent manners and storage times, excluding the color. The results suggest that gamma irradiation is effective for ensuring the microbiological safety, but the irradiated oranges more than 1 kGy are not good for physicochemical and sensory qualities. Therefore, irradiated samples of 0.4~0.6 kGy are considered as the optimum-dose for maintaining quality.
The Quantitative Changes of Major Compounds from Aster koraiensis Nakai Essential Oil by Harvesting Time
Choi, Hyang-Sook ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 194~202
DOI : 10.9799/ksfan.2014.27.2.194
This study investigates the chemical compositions of Aster koraiensis Nakai essential oils and the quantitative changes of major terpene compounds according to various harvesting times. The essential oils obtained by hydrodistillation from the aerial parts of Aster koraiensis Nakai are being analyzed by GC and GC-MS. The essential oil compositions of Aster koraiensis Nakai are characterized byhigher contents of sesquiterpene compounds. Ninety-seven volatile flavor compounds are being identified in the essential oils from Aster koraiensis Nakai harvested in 2010, and caryophyllene oxide (8.38%), aristolene (7.08%), epiglobulol (5.57%), and ethyl furanone (4.73%) are the most abundant compounds. Ninety-five compounds are identified in the essential oils from the plants harvested in 2011, and aristolene (11.56%), calarene (9.33%), phytol (8.28%), ethyl furanone (7.63%), and epiglobulol (7.18%) are the most abundant compounds. Ninety-five compounds are being identified in the essential oils from the plants harvested in 2012, and calarene (15.3%), aristolene (14.24%), ethyl furanone (7.21%), phytol (6.98%) are the major compounds. The contents of aristolene,
-calacorene, aromadendrene oxide, and calarene increase significantly from 2010 to 2012. The contents of
-cubebene, isocaryophyllene, and diepi-
-cedrene epoxide decrease significantly from 2010 to 2012. The quantitative changes of aristolene and calarene according to harvesting time can be served as a quality index of the Aster koraiensis Nakai essential oils.
Preference and Dietary Behavior for Kimchi among Elementary School Students in Chungnam
Oh, Su-Jin ; Choi, Mi-Kyeong ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 203~212
DOI : 10.9799/ksfan.2014.27.2.203
The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.
Enterotoxin Productivity and Antimicrobial Susceptibility of Bacillus cereus BY06 Isolated from Pigs with Diarrheal Disease
Wu, Wei-Jie ; Rho, Youg-Hwan ; Ahn, Byung-Yong ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 213~218
DOI : 10.9799/ksfan.2014.27.2.213
The enterotoxin production and antimicrobial susceptibility on hemolytic strains from stools of diarrheal pigs was investigated in this study. Through morphological observation, gyrB nucleotide sequence, and API kit analysis, the selected potential pathogenic strain BY06 was identified as Bacillus cereus. Because the characteristic of enterotoxin symptoms were widely caused by Bacillus cereus strains, a PCR test was carried out in order to check the enterotoxin genes (hblA) in this strain. According to the results, this strain was an enterotoxin positive strain containing the hblA gene. The minimum inhibitory concentrations of 10 different antimicrobial agents were screened by the agar dilution test, indicating that this strain was resistant to penicillin G and intermediate to erythromycin; however, it susceptible to cephalothin, vancomycin, clindamycin, fusidic acid, gentamicin, ciprofloxacin, tetracycline and rifampin. These results suggest that the B. cereus BY06 isolated from pig feces has a potential risk of producing enterotoxin and is resistant to penicillin G, but susceptible to various antimicrobial agents.
Changes in the Chemical Components and Antioxidant Activity of Peach (Prunus persica L. Batsch) by Hot Air Treatment
Lee, Kyung-Haeng ; Jang, Hyun-Jung ; Lee, Yu-Jin ; Choi, Ji-Hye ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 219~224
DOI : 10.9799/ksfan.2014.27.2.219
To increase the shelf-life of domestic peach, peaches were treated with hot air (
) for 0~9 hours and the changes in the major components contents and antioxidative activities were investigated. Ascorbic acid content of the control and hot air treatments were 13.81 mg% and 11.73~14.16 mg% respectively, however, there was no significant difference between them. The contents of polyphenols of the control and hot air treatments were 22.64 mg% and 19.03~23.19 mg% respectively, but there was no significant difference between them. The contents of polyphenols of the control were slightly lower than those of hot air treatments during storage. Also the contents of flavonoid were not significantly different among the control and hot air treatments. The detected free sugars of the control and hot air treatments were fructose, glucose, maltose and sucrose. Among the free sugars detected, sucrose content was the highest and free sugar content did not change during storage periods. Furthermore, antioxidative activities were not different among the control and hot air treatments.
Effects of Soy Hydrolysate Fractions on Appetite Suppression and Ghrelin Releasing in ICR Mice
Jung, Eun Young ; Suh, Hyung Joo ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 225~230
DOI : 10.9799/ksfan.2014.27.2.225
The objective of this study was to investigate the effects of soy hydrolysate fractions on appetite suppression and ghrelin releasing. In a short-term experiment, the cumulative food intake and serum ghrelin level were decreased significantly (p<0.05) during a 4-hr period after the interperitoneal injection of soy hydrolysate fractions (0.5, 1 g/kg BW), following a 12-hr period of food deprivation. In a long-term experiment, food efficiency ratio (FER) was also reduced significantly (p<0.05), when soy hydrolysate fractions (0.5, 1% in drinking water) were given orally for 8 wks. Therefore, we found that soy hydrolysate fractions affected food intake through appetite and ghrelin releasing in short-term and long-term experiments. In conclusion, this study indicated that soy hydrolysate fractions would diminish the sensation of hunger by reducing the secretion of orexigenic factors such as ghrelin that send satiety signals to the brain, terminating food intake.
The Propensity Effect of Using Alliance Discount Cards on Brand Equity and Satisfaction of Family Restaurant Users
Kim, Tae-Hee ; Shim, Kyong-Suk ; Choi, Jung Woon ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 231~239
DOI : 10.9799/ksfan.2014.27.2.231
The purpose of this study was to look into how alliance discount cards affect customers using family restaurants by analyzing and identifying the difference in brand equity and satisfaction according to the propensity of using alliance discount cards. For this purpose, 407 customers who have used family restaurants completed a questionnaire survey. The study findings indicated that (1) there were significant differences in brand equity and satisfaction according to the propensity to use alliance discount cards. Moreover, it was found that groups with a strong propensity to use alliance discount cards had higher brand equity and satisfaction than groups that did not; also, (2) it was found that there were significant differences in brand equity and satisfaction according to the intensity of dependency on alliance discount cards. The group with strong loyalty to alliance discount cards went beyond the level of strong propensity to use alliance discount cards, of preference, and of use, which were previously proposed. This study implied that from mid-to long-term perspectives, it was necessary to operate a policy for more active alliance discounts as well as to ensure sufficient options for partnership benefits. Furthermore, it was essential to maintain the menu and service quality of restaurants, which were intrinsic factors for elevating brand equity and satisfaction in restaurants among dining customers.
Effects of Storage and Supplementation with Ginger and Ginseng Powder on Volatile Basic Nitrogen, Aerobic Plate and Sensory Evaluation of Pork Jerky
Hwang, Eun Gyeong ; Oh, Dong Yep ; Kim, Byung Ki ; Kim, Soo Jung ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 240~248
DOI : 10.9799/ksfan.2014.27.2.240
In this study, we analyzed 24 pieces (
) of pork jerky produced using raw meat and we then randomly assigned the hind leg meat to a treatment group. In addition, the effects of storage according to aerobic plate counts and sensory evaluation on pork jerky were examined. Form the results, We found that volatile basic nitrogen (VBN) content and aerobic plate counts of pork jerky gradually increased with increased storage time, ; moreover, there was a significant difference between the treatment groups and the control group (p<0.01). However, the counts did not increase as significantly in the ginseng powder group (B), as compared to the ginger powder group (A) (p<0.05). The sensory evaluation of pork jerky peaked during the second week of storage in all treatment groups, after which these characteristics gradually decreased (p<0.05). In addition, these characteristics were generally higher in the control group, compared to the treatment groups. When comparing the ginseng powder addition group (B) and ginger powder-addition group (A), only color was significantly higher in the ginger powder group. Based on this study as well as previous studies, storage of pork jerky significantly affects the sensory evaluation of raw pork. Ginger powder may have a more beneficial effect than other treatments on the sensory evaluation. Additionally, in all treatment groups, sensory characteristics were significantly higher in the ginger treated groups than in those of the ginseng-treated groups.
The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf
Kim, Ji-Hyun ; Kim, Se-Jung ; Yun, Jung-Mi ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 249~255
DOI : 10.9799/ksfan.2014.27.2.249
Increased consumption of a polysaccharide,
-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes.
-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of
-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.
Optimization Processing and Quality Characteristics of Pork Patty Prepared with Soybean Oil
Jung, Eunkyung ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 256~266
DOI : 10.9799/ksfan.2014.27.2.256
The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.
Effect of DMfree
(GTE) on Gene Array Profile of M. leprae Infected Mesenchymal Stem Cells
Park, Ran-Sook ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 267~273
DOI : 10.9799/ksfan.2014.27.2.267
This study found antibacterial activity of
[green tea extract] on facultative bacteria by direct petri dish method and gene array of obligatory M. leprae infected mesenchymal stem cells (MSC). While DMfree showed DPPH radical scavenging effect and high contents of polyphenol, it did not inhibit growth of facultative bacteria such as E. coli and S. aureus on the petri dish. The result does not exclude a possible antibacterial effect of organic solvent extract of green tea rather than DMfree which comes from the water extract of green tea. Pre-treatment of DMfree appeared to have no effect on copy number of 14 genes compared with control MSC by real-time RT-PCR. However pre-treatment of DMfree on M. leprae infected MSC revealed a significant decrease of anti-inflammatory cytokine (IL-6), (P<0.038) and sharp down-regulation of pro-inflammatory cytokine (IL-1). Enhanced expression of VEGFR-1 mRNA was noted in DMfree pretreated M. leprae infected MSC group (P<0.003). These results show that DMfree would stabilize M. leprae infected MSC from further inflammation by down-regulating anti-inflammatory cytokine (IL-6) and pro-inflammatory cytokine (IL-
). This is the first report on DMfree inhibition of IL-6 and IL-
expression in M. leprae infected MSC. Further experiments that detect protein levels of IL-
and IL-6 may support the result of this gene array.
Quality Characteristics of Cheonggukjang Made with the Smoked Soybeans
Ko, Hyeong-Min ; Choi, Seon-Jeong ; Choi, Won-Seok ; Lee, Nan-Hee ; Choi, Ung-Kyu ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 274~279
DOI : 10.9799/ksfan.2014.27.2.274
The objective of this study was to investigate the fermentation characteristics of cheonggukjang made with smoked soybeans. The study found that the amino nitrogen content and pH of cheonggukjang made with smoked soybean (CSS) were significantly elevated compared to that of cheonggukjang made with non-smoked soybeans (CNS). On the other hand, the moisture content of CSS was significantly lower when compared to that of CNS. Moreover, there were no significant differences in the viscous substance content between CNS (
) and CSS (
). In terms of colour, the L and b values of CSS were higher than that of CNS, whereas the a value of CNS was higher than that of CSS. Hence, it was confirmed that the total isoflavone contents in CSS (
) were higher than that in CNS (
). In both CSS and CNS, the content of genistin was highest followed by glacitin and daidzein. Also, the number of aerobic bacteria in CNS (
) was higher than that in CSS (
). Taken together, a smoking process can useful for the development of new cheonggukjang products.
Changes in Sensory Characteristics of Cheonggukjang Made with Smoked Soybeans
Choi, Seon-Jeong ; Ko, Hyeong-Min ; Choi, Won-Seok ; Lee, Nan-Hee ; Choi, Ung-Kyu ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 280~286
DOI : 10.9799/ksfan.2014.27.2.280
This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS (
) was significantly reduced compared to that of CNS (
). Further, the total free amino acid content of CSS (
) was significantly increased compared to that of CNS (
). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.
Comparison of Quality Analyses of Domestic and Imported Wheat Flour Products Marketed in Korea
Kim, Sang Sook ; Chung, Hae Young ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 287~293
DOI : 10.9799/ksfan.2014.27.2.287
The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.
Comparison of Textural Properties in Various Types of Brown Rice
Yoon, Mi-Ra ; Lee, Jeom-Sig ; Lee, Jeong-Heui ; Kwak, Jieun ; Chun, Areum ; Won, Yong-Jae ; Kim, Bo-Kyeong ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 294~301
DOI : 10.9799/ksfan.2014.27.2.294
Rice (Oryza sativa L.) is one of the most important staple foods in Korea and the consumption of brown rice is increasing annually. The objective of this study is to investigate the physicochemical, hydration and textural properties related to eating quality of cooked brown rice by using glutinous, semi-glutinous, four non-glutinous and four colored varieties. The moisture, protein and total dietary fiber contents of brown rice are shown in the range of 11.1~12.6%, 6.6~8.7% and 6.28~12.40%, respectively. The amount of water uptakes for brown rice during the hydration has shown significant differences. The glutinous variety of Boseogchal indicate the highest water absorption levels by reaching
. The hardness of hydration for Seolgaeng is distinctively lower than those of the other brown rice varieties. According to the textural characteristics of cooked brown rice when using the Tensipresser, the hardness of Boseogchal, Baegjinju and Seolgaeng all exhibit the lowest values out of ten varieties and the highest levels of adhesiveness.
Physicochemical Characteristics of Soybeans Grown in Different Origins and Cultivation Methods Accompanying Tofu Properties
Lee, Sun Mee ; Hwang, Ja Young ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 302~309
DOI : 10.9799/ksfan.2014.27.2.302
In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.
Deduction on the Ideal Combination of Total Utility by Operator and Purchaser for Quality Improvement of Foodservice at Medical Center Funeral Halls
Park, Moon-Kyung ; Jung, Yunhee ; Lee, Chungyoon ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 310~317
DOI : 10.9799/ksfan.2014.27.2.310
The purposes of this study were to identify the relative importance attributes, deduct the ideal combination of total utility and establish the marketing strategies for quality improvement of foodservice at funeral halls of medical centers. Data were collected using self-administered questionnaires from 102 funeral foodservice employees and 71 chief mourners or the bereaved. According to the results from a conjoint analysis, among foodservice employees at funeral hall, the relatively important attributes were 'taste (52.84%)', 'menu variety (24.419%)' and 'price (22.741%)'; among chief mourners or the bereaved, they were 'taste (50.004%)', 'price (31.388%)' and 'menu variety (18.008%)'. The ideal combination of total utility was different between funeral foodservice employees and chief mourners or the bereaved; it was higher among chief mourners or the bereaved (1.211) compared to funeral foodservice employees (1.169). Thus, there should an endeavor to improve the foodservice quality in funeral halls of medical centers through better taste, low price and similar menu variety.
Quality Characteristics and Storage Stability of Bread with Allium hookeri Powder
Lee, HeeJeong ; Baik, Jae-Eun ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 27, issue 2, 2014, Pages 318~329
DOI : 10.9799/ksfan.2014.27.2.318
The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.