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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
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Volume & Issues
Volume 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
Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology
Yu, Hyeon Hee ; Oh, Jong Chul ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 539~550
DOI : 10.9799/ksfan.2014.27.4.539
The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder (
), butter (
), and sugar (
). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.
Microbial Analysis of Aster scaber Blanched with NaCl for Storage
Kim, Bong-Joo ; Lee, Young-Duck ; Park, Jong-Hyun ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 551~557
DOI : 10.9799/ksfan.2014.27.4.551
To improve microbiological quality of Aster scaber during storage and distribution, hurdle technology with the sanitizers and packaging methods was used. After blanching, total aerobic bacteria of Aster scaber treated with 20% ethanol and 10% NaCl were measured at 2 log CFU/g after 6 days. Total aerobic bacteria of blanched Aster scaber at
were measured at 2 log CFU/g, and the storage at
effectively inhibited the growth of bacteria. Repeated blanching using water with added NaCl at
showed similar microbial growth inhibition compared with treatment at
. After vacuum packaging, blanched sample showed 2 log CFU/g of total aerobic bacteria during 10 days (the storage at
). Therefore, repeated blanching using the water with added 10% NaCl improved the microbiological quality of Aster scaber. We also found that repeated blanching after vacuum packaging was an effective way for storage and distribution of Aster scaber. In conclusion, blanching two times in the 10% salt water or in vacuum packaging at
would be helpful to control the microbes during storage and distribution.
Quality Characteristics of Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life
Kim, Jong-Hee ; Lee, Kun Jong ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 558~569
DOI : 10.9799/ksfan.2014.27.4.558
The quality and characteristics of purple sweet potato sponge cake were studied with the addition of different proportions of purple sweet potato powder depending on storage period The pHs, heights, and weights of doughs were in the ranges of 6.3~6.5, 4.8~4.4 cm and 397~418 g, respectively. The sponge cake groups with the addition of different proportions of purple sweet potato powder showed significantly different characteristics in hardness, adhesiveness, cohesiveness, gumminess, and chewiness, according to texture profile analysis. The difference in colors of sponge cakes with addition with purple sweet potato revealed that L-value and b-value were significantly reduced but a-value especially increased according to the density. Using scanning electron microscopy (SEM), it was confirmed that the stoma size of purple sweet potato sponge cake become smaller and the stoma wall became thicker in proportion to the contents of purple sweet potato powder, which could result in an increased level of water content after a long period pf storage. According with the observations, water content remarkably increased after 4~6 days of storage and the ability to keep water content seemed to contribute to extention the shef-life of sponge cakes. In sensory evaluation, sponge cakes with high contents of purple sweet potato were preferred and cakes with the addition of 25% and 30% purple sweet potato powder was most preferred. It was expected that the shelf-life of purple sweet potato sponge cake was 4 days under the normal temperature.
The Effect of Dietary Calcium and Vitamin D Levels on Mineral Metabolism in Rats Fed a Diet Containing Powdered Skim Milk
Lee, Kyung-Min ; Lee, Yeon Joo ; Won, Eun-Sook ; Lee, Sang Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 570~580
DOI : 10.9799/ksfan.2014.27.4.570
The purpose of this study was to investigate the effect of calcium (Ca) and vitamin D (vit. D) levels on metabolism of various minerals such as Ca, P, Mg, Fe, Zn, Cu, and Cr. The comparison was made on the rats that were placed on diet containing powdered skim milk with different Ca and vit. D levels for 5 weeks. A total of 42 5-week-old Sprague-Dawley rats were divided into 7 groups as follows: Control group consisted of normal Ca and normal vit. D (0.5% Ca, 1,000 IU vit. D); Experimental groups were divided into low (0.25%) and high (1.0%) calcium levels; and vit. D group was divided into low (10 IU), normal (1,000 IU), and high (5,000 IU) subgroups. The weight gain and food efficiency ratios of the rats were not significantly different with increasing dietary Ca levels. The absorption rates of 7 minerals (Ca, P, Mg, Fe, Zn, Cu, and Cr) were significantly decreased with increasing dietary Ca levels. Also, fecal excretion of P significantly increased with increasing dietary vit. D levels (p<0.05), and urine excretion of Fe was significantly increased with increasing dietary vit. D levels (p<0.001). The result indicated that higher Ca intake affected on bioavailability of other minerals, due to interactions among minerals in the process of intestinal absorption. However, vitamin D intake had no effect on bioavailability of several minerals. Therefore, it could be suggested that adequate Ca intake is important for balance of the minerals.
A Study on Life Style and Eating Habits Correlated with Constipation of Working Women in Kangwon Provicne
Lee, Jeong-Sill ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 581~587
DOI : 10.9799/ksfan.2014.27.4.581
In this study we included 298 working women in Kangwon province to investigate the life style and eating habits related to constipation. The subjects were divided into 3 groups according to Roman II criteria as follows : normal, mild constipation and constipation groups. For the result, 48.4%, 42.7%, 27.2% and 28.6% of the subjects had constipation in the order of 20's, 30's, 40's, and 50's, respectively. Constipation group had low frequency of bowel movement per week and irregular visit to toilet compared to normal and mild constipation groups. There were higher percentage of people with reading habit while sitting on a toilet, in the constipation group compare to other groups. Constipation groups had difficulty having bowel movement when sleeping outside of their home. There was a significant difference in water consumption per day among the 3 groups. But there was no significant difference in the amount of meals consumed and the number of meals with snacks per day. For the food frequency, there was lower frequency of yogurt and vegetables consumption in the constipation group. But there was no difference in how to eat fruits. From these results, we concluded that in order to treat the constipation, it is recommended to take enough water and dietary fiber, and to have physical activities for the working women.
Quality Characteristics of Cookies with Aloe vera L. Powder
Jeong, Eun-Ja ; Rhee, Moon-Soo ; Kim, Kwan-Pil ; Bang, Byung-Ho ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 588~595
DOI : 10.9799/ksfan.2014.27.4.588
Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.
Free Radical Scavenging Ability and Quality Characteristics of Yanggaeng Combined with Grape Juice
Park, Cho-Hee ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 596~602
DOI : 10.9799/ksfan.2014.27.4.596
We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.
Enhancing Effect of Pleurotus ostreatus Extracts on Mouse Spleen and Cytokine Cells Activation
Ryu, Hye-Sook ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 603~608
DOI : 10.9799/ksfan.2014.27.4.603
Pleurotus ostreatus have been used as a traditional remedy and food source. Its anti-inflammatory, anti-oxidation effects have been previously reported. The production of cytokines (IL-
, and TNF-
) secreted by LPS- and non LPS-stimulated macrophages, were detected by ELISA assay using a cytokine kit. Mouse splenocytes proliferation increased with Pleurotus ostreatus water extracts supplement at 5, 10, 50, 100, 250, 500,
after a 48hr pre-treatment with the mitogen (ConA or LPS). The cytokine production (IL-
, and TNF-
), measured by a cytokine ELISA kit, increased on water extracts supplementation. This in vitro study suggested that supplementation with Pleurotus ostreatus water extracts may enhance the immune function by regulating the splenocyte proliferation and enhancing cytokine production.
Comparison of Antioxidant and Antimicrobial Activities in Siraegi (Dried Radish Greens) according to Cooking Process
Park, Cho-Hee ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 609~618
DOI : 10.9799/ksfan.2014.27.4.609
We evaluated the yield of extract, antioxidant compounds (total phenolic, total flavonoid), antioxidant (DPPH assay, ABTS assay, Oyaizu's assay, FRAP assay), and antimicrobial activities of Siraegi (dried radish greens) according to cooking process (non-blanched, blanched, seasoned). The yield of non-blanched Siraegi was 4.91%, blanched Siraegi was 0.33%, and seasoned Siraegi was 7.55%. In total polyphenol and flavonoid contents, seasoned Siraegi extracts showed higher antioxidant compounds (
GAE/100 g FW,
CHE/100 g FW) than non-blanched and blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) were shown to be in the order of seasoned Siraegi > non-blanched Siraegi > blanched Siraegi. In antimicrobial activity, non-blanched Siraegi (5, 10 mg/disc) showed antimicrobial activity against B. cereus, E. cloacae, and E. coli (9.25 mm), and P. aeruginosa (9 mm) at 10 mg/disc. In terms of antimicrobial activity, non-blanched Siraegi was good but eating the dried vegetable was difficult so it is essential to blanch it. Also, with many added seasonings in the process of cooking, it can be easy to eat. Overall, the results of this study demonstrate that cooked Siraegi with seasoning would be the most efficient way of ingesting the antioxidant material.
Current Status of Registered Korean Patents Related to Dietary Life for the Elderly
Choi, Jiyu ; Yoon, Jihyun ; Her, Eun Sol ; Choi, Injoo ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 619~629
DOI : 10.9799/ksfan.2014.27.4.619
The purpose of this study was to examine the current status of patents related to dietary life of the elderly in Korea. Using Korea Intellectual Property Rights Information Service, patents registered between 2002 and 2013 were searched with the key words including 'elderly or the aged' and 'food, meal, or dietary life.' The search results showed 1,438 patents, and 500 patents meeting the research purpose were selected and analyzed. They were divided into two categories: 'patents on foods' and 'patents on products and services related to dietary life.' The former was further divided into four subgroups as follows: foods for health promotion, foods for disease prevention, foods for the people with difficulty in swallowing and masticating, and others. Also, the latter was divided into products or services. The results showed that patents on foods accounted for about 90%, of which the patents on foods for health promotion were ranked as the highest (40%). The number of patents on products and services related to dietary life was relatively small, indicating that the technology development has been focused on foods. Therefore, the technology for products and services related to dietary life should be actively developed as well as that for foods to improve the quality of life for the elderly in the future.
Comparative Analysis of the Educational Service Quality of Domestic and Foreign Culinary Schools using the Kano Model
Choi, Jung Woon ; Kim, Tae Hee ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 630~640
DOI : 10.9799/ksfan.2014.27.4.630
The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.
Anti-Obesity Effect of Commercial Kochujang and Fermented Wheat Grain Products in Sprague-Dawley Rats
Kim, Jong-Hee ; Lim, Yaung-Iee ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 641~649
DOI : 10.9799/ksfan.2014.27.4.641
The antiobesity effect of commercial kochujang and fermented wheat grains in Sprague-Dawley (SD) rats was studied. The experiment was consisted of 6 groups. Normal, high fat diet (HFD), HFD+raw wheat grains, HFD+first fermented wheat grains (FFWG, with Aspergillus oryzae) HFD+final fermented wheat grains (FiFWG, fermented more for 30~40 days), and HFD+ commercial kochujang. The results showed that final body weight, weight gain, food efficiency ratio, and adipose tissue weight were markedly decreased by the commercial kochujang and the fermented wheat grains, whereas non-fermented raw wheat grains had no such effect. Lipid contents such as total lipid, total triglyceride and total cholesterol decreased in the serum and organs of liver and adipose tissues by the commercial kochujang and the fermented wheat grains as well. These results also indicated that fermented wheat grains exhibited more suppressive effects on high fat induced-obesity than raw wheat grains. Increased fermentation time and adding the red pepper powder resulted in increased the anti-obesity effect. Especially, commercial kochujang showed higher antiobestic effects than fermented wheat grains. These in vivo findings suggested that well-fermented end products of the wheat grains and red pepper powder in kochujang could be useful in the prevention of obesity.
Hanwoo Usage Survey and Menu Development using Lean Cut Hanwoo for Restaurants
Jeong, Hee-Sun ; Joo, Nami ; Yoon, Ji-Young ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 650~659
DOI : 10.9799/ksfan.2014.27.4.650
The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by
cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.
An Evaluation of Dietary Habit and Nutritional Status by Household Income in Female Adults over the Age of 20 - Using Data from the Fourth Korea National Health and Nutrition Examination Survey -
Jang, Hee-Kyung ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 660~672
DOI : 10.9799/ksfan.2014.27.4.660
The purpose of this study was to evaluate dietary habit and nutritional status by household income in female adults, using data from the
Korea National Health and Nutrition Examination Survey (2007~2009). Subjects were 8,356 women over the age of 20 years. The subjects were classified into 4 groups by household income level. Dietary data from 24 hr recall methods were used to analyze nutritional status. The obesity rate of the low income group was significantly higher than the rates of other income groups. Additionally, the nutritional status of the low income group was worse than those of other groups. The percentage of carbohydrate in total energy intake was higher and food security status was lower in the low income group than in other groups. Awareness and adherence to dietary guidelines were also lower in the low income group. Adherence to a dietary guideline of 'avoiding salty foods and trying to eat foods with bland taste' and 'eating a variety of foods from each food group' were lower than those of other groups. However, the frequency of skipping breakfast among the low income group was lower than that of others. Therefore, this study suggested that low income women should decrease the percentage of carbohydrate in total energy intake and adhere to dietary guidelines, especially those of avoiding salty foods and eating a variety of food groups, in order to improve their nutritional status.
Effects of HX106N, a Water-Soluble Botanical Formulation on Scopolamine-Induced Memory Impairment in Mice
Lee, Doo Suk ; Jeong, Jae-Gyun ; Kim, Sunyoung ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 673~677
DOI : 10.9799/ksfan.2014.27.4.673
Development of Value-Added Chocolate with Korean Red Peppers (Capsicum annuum L.) and Evaluation of Their Physiological Properties
Yoo, Kyung-Mi ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 678~683
DOI : 10.9799/ksfan.2014.27.4.678
This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.
Antioxidant Activity and Changes in Major Functional Components of Fermented Gastrodia elata Blume
Kim, Mi Hyun ; Kim, Jong Gyu ; Choi, Jae Hong ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 684~691
DOI : 10.9799/ksfan.2014.27.4.684
This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice (
FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder (
FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of
FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the
FGP increased compared to NFGP and
FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the
FGP, 3 times in the
FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.
Gastric Cancer Cell Growth Inhibitory Effects of Cabbage Kimchi by Fermentation and Storage Conditions
Park, Ki-Bum ; Kim, Su-Gon ; Oh, Chan-Ho ; Jeon, Jong-In ; Oh, Suk-Heung ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 692~698
DOI : 10.9799/ksfan.2014.27.4.692
In this study, we investigated cancer cell growth inhibitory effects of kimchi extracts obtained from cabbage kimchi. Kimchi extracts (S46h, S47h, S48h) were obtained from the samples fermented at
for 46 h, 47 h, and 48 h during the first 10 days, which were subsequently stored at
in kimchi refrigerator (hereinafter DV kimchi extracts). The samples showed a higher anti-proliferative effect against AGS (human, gastric adenocarcinoma) cell lines compared to control kimchi extract (S0h) obtained from sample stored at
without fermentation. The DV kimchi contained higher levels of
-aminobutyric acid (GABA) and ornithine compared to the control kimchi extract. Among the DV kimchi extracts, the S46h sample showed a higher anti-proliferative effect against the cancer cell growth and contained higher amount of GABA than the other kimchi samples. These results suggest that the consumption of DV kimchi can be more beneficial, as it is rich in GABA and ornithine. Therefore, it could be helpful in retarding the proliferation of cancer cells compared to the control kimchi.
Selection of the Coagulant for Processing and Identification of Antibacterial Activity on Foodborn Pathogens of Konjac Jelly
Sim, Jae-In ; Choi, Seon-Jeong ; Jeong, Jae-Hyun ; Choi, Ung-Kyu ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 699~705
DOI : 10.9799/ksfan.2014.27.4.699
This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of
. In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with
was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of
. There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of
. According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding.
Optimization of the Fish Sausage Added with Olive Oil
Lee, HeeJeong ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 706~715
DOI : 10.9799/ksfan.2014.27.4.706
The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.
A Study on the Level of Perception of the Health Condition of Koreans and Americans in Virginia, USA and Their Preference for Salty Taste
Kim, Mi-Ok ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 716~724
DOI : 10.9799/ksfan.2014.27.4.716
This study was conducted as a comparative analysis, using the SPSS 17.0 program for a survey conducted from March to July 2013, on the level of perception and preference factors of Koreans and Americans residing in Virginia, USA(89 male and female adults of 20 years of age or above). For the information on the degree of obesity, a survey was used and the subjects provided with their heights and weights. The researcher used this data to calculated their BMI and distinguished the degrees of obesity. For the BMI, the obesity diagnosis of Korean Society for the Study of Obesity was used for Koreans, and the WHO's obesity diagnosis on adults were employed for Americans. First, regarding the Korean participants, the level of obesity appeared in the order of normal (79.6%), overweight (14.3%), and underweight (6.1%). Also, the level of perceptions of their health conditions appeared in the order of average (51.7%) and good (34.7%). No one perceived their health to be in poor condition. Meanwhile, for the American participants, the order was as follows: overweight at about 45%, normal weight at about 35%, obesity at about 12.5%, and underweight at about 7.5%. In terms of the level of perception of health during ordinary times, about 55% of the American participants answered that they are in good health. Therefore, the Americans were found to perceive their health to be in relatively better condition than the Koreans residing in the USA. Also, concerning the level of interest in health while eating food at ordinary times, the American participants were discovered to be more interested (about 62.5%) than the Korean participants. The research on their preference for salty taste was conducted as a survey, and the subjects were asked to choose an item according to their subjective feeling. Regarding the preference for salty taste, both Koreans and Americans residing in the USA responded as moderate. However, a higher proportion of Americans than Koreans responded to favor salty taste. Concerning the reason for their preference for salty taste, Koreans responded with various reasons whereas Americans mostly responded that it is because they eat salty food frequently. For any changes in dietary behavior related to eating salty food, both Korean and American respondents thought that the amount of their daily intake of salt is appropriate and that they consider taste as most important in selecting a snack. Based on the above data, the results of this research indicate a need for actual improvement in the diet with regard to salty food along with diverse policies for promoting life with a low salt diet in future.
Conversion Effect to Cotinine from Nicotine by Fucoidan
Lee, Keyong Ho ; Rhee, Ki-Hyeong ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 725~731
DOI : 10.9799/ksfan.2014.27.4.725
This study aims to find the correlation the low-molecule fucoidan for cancer prevention with an accelerated formation of cotinine. In the presence of fucoidan, a nicotine to cotinine coversion was studied in established assay, direct mixture method and Hep-G2 cell line method. Fucoidan of
showed the potential effect for converting nicotine to cotinine in the direct mixture method compared to control. Increase of conversion rate at the treatment of fucoidan is exhibited as 15 times compared to control. In Hep-G2 cell treatment, fucoidan showed the potential activity for converting nicotine to cotinine as 6 times compared to control. Therefore, fucoidan was shown to be effective in the conversion of nicotine into cotinine even though it is not higher content of polyphenol and flavonoid than its of green tea extract.
Evaluation of the Nutritional Value of Traditional Korean Noodles through Energy Density and Diversity
Yang, YoonKyoung ; Kim, SungOk ; Kim, Juhyeon ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 732~741
DOI : 10.9799/ksfan.2014.27.4.732
Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed
(western noodles) and
(other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.
Physicochemical Properties of Cheonggukjang with Fermentation Period for a Variety of Soybean Cultivars
Baek, Ji Eun ; Choi, Yoon Hee ; Song, Jin ; Yun, Hong Tai ; Choi, Hye Sun ; Park, Shin Young ;
The Korean Journal of Food And Nutrition, volume 27, issue 4, 2014, Pages 742~750
DOI : 10.9799/ksfan.2014.27.4.742
This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.