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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
Development of Functional Mixed Drink using Extract of Hericium erinacium Cultivated with Artemisia capillaris and Black Garlic
Jeong, Heon ; Kim, Yon-Suk ; Park, Pyo-Jam ; Choi, Ung-Kyu ; Jeong, Jae-Hyun ; Lee, Ung-Soo ; Choi, Won-Seok ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 751~759
DOI : 10.9799/ksfan.2014.27.5.751
In this study, we examined the hepatocyte toxicity and protective effects of an extract of Hericium erinacium cultivated with Artemisia capillaris (HEAC), and also examined the hepatocyte protective and antioxidative effects of a mixture of the HEAC and black garlic. At a concentrations of more than 0.05 mg/mL, the HEAC extract significantly reduced cell viability. The extract of HEAC treated with the same ratio of water and ethanol at
showed the highest hepatocyte protective effect. No significant difference in the hepatocyte protective effect was observed between the mixtures of HEAC with and without black garlic. In addition, higher antioxidative activity was shown with the addition of less black garlic. As a result of the sensory evaluation, a significant difference of sweetness was observed with varying liquid fructose concentration, but there were no significant differences in bitterness, flavor, thickness and overall acceptability according to the liquid fructose concentration.
A Study on the Actual State of Nutrition Knowledge, Dietary Attitude, Eating Behavior, Physical Ability and Locomotion of Children Aged 5 Years in Siheung-city
Pyo, Se-Hee ; Kang, Hyun-Joo ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 760~770
DOI : 10.9799/ksfan.2014.27.5.760
The purpose of this study was to measure the nutrition knowledge, dietary attitude, eating behavior, physical ability and locomotion of 5-year-old-children, and thereby to provide the fundamental information necessary to develop a nutritionrelated physical education program. A survey was performed on 143 5-years-old boys and 113 girls. The results were as follows. The average score in the nutrition knowledge item, was 7.22 out of a possible 10 points; in the dietary attitude item, 32.46 out of 50 points; in the eating behavior item, 26.67 out of 40 points. According to body measurement, there was a significant difference in height by gender (p<0.05), Significant differences in muscle mass and basal metabolic rate were also observed by gender (p<0.001). Gender also influenced the flexibility and reflexibility (p<0.001), with significant difference in balance of the right side (p<0.01). Although this study was limited by its cross-sectional study design, the body muscle (p<0.05) and basal metabolic rate (p<0.05) were observed to have a positive relation with nutritional knowledge. In addition, there was a significant positive correlation between nutritional knowledge and dietary attitude (p<0.01). According to the results, it is necessary to develop a long-term and systematic program with the combination of nutrition and physical education to develop correct dietary habits and for the balanced growth of children.
Relationships of Dietary Behavioral Factors and Stress Perception Levels in College Students in Gwang-ju City
Kim, Bok Hee ; Shim, Bang Geul ; Jeong, Eun ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 771~784
DOI : 10.9799/ksfan.2014.27.5.771
The purpose of this study was to estimate the relationships between dietary factors and the stress perception levels of College students. A survey was conducted in June, 2010, targeting 332 college students in Gwangju. General environmental factors, stress perception levels, dietary behaviors, and dietary action guide performance of the subjects were evaluated by questionnaire, and food intakes was determined by the 24-hour recall method. The results are summarized as follows.: The score of frequency experiencing was
for male students, and
for female students. The importance scores were
for males, and
for females. The total score for dietary action guide performance was
for males and
for females. Nutrient intake levels were evaluated based on dietary reference intake (DRI), revealing energy intakes to be 68.5% EER in males and 73.9% in females. The mean intakes of nutrient were 54.2% RI for calcium, 73.6% RI for riboflavin, and 51.2% RI for vitamin C but 203.6% AI for sodium, which indicates an imbalance in nutrient intake. Analysis of the correlations between stress perception levels and dietary factors, scholarship achievements, financial problems, future problems, value senses, and family relationships revealed significant correlations with general environment factors, dietary behaviors, Dietary action guide performance, and nutrient intakes (p<0.05). The higher the stress perception levels of the students, the higher the energy, coffee and alcohol intake, which predicts that appropriate stress control in college students will lead to better dietary habits. It is expected that the results above will be used as basic data for the development of proper nutrition education programs and stress control strategies.
Fermentation Characteristics of Low-Salt Kimchi with Starters on Fermentation Temperature and Salt Concentration
Moon, Sung-Won ; Park, Sun-Hyun ; Kang, Byung-Sun ; Lee, Myung-Ki ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 785~795
DOI : 10.9799/ksfan.2014.27.5.785
This study was conducted to develop low-salinity Kimchi with acetic acid, starters and fruits added for health and taste. The quality characteristics of the developed Kimchi by storage period and salt concentrations were investigated herein. The effects of salinity and fermentation temperature (
) on the quality characteristics of low-salinity Kimchi were investigated through physicochemical and microbiological analysis. The sensory characteristics are shown in the results below. The pH and acidity were quickly changed by higher temperature over longer storage periods, with gradual decrease in the pH accompanied with an increase in acidity. The microbiological analysis revealed increase in the total cell number regardless of the concentration and strain added during the storage period. Finally, test of the overall acceptability with regard to sensory characteristics according to the different strain sets in low-salinity Kimchi showed the average score for smell, salty taste and overall acceptability were highest in the hetero-fermentation strain group.
The Effect of Added Dandelion on Antioxidative Activity and Quality Characteristics of Jeolpyon
Gwag, Jung Soon ; Yang, Ming ; Park, Inshik ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 796~804
DOI : 10.9799/ksfan.2014.27.5.796
This study was conducted to investigate the effect of the addition of dandelion on color, texture, and antioxidant activity in Jeolpyon. Jeolpyon was prepared with varying amounts of dandelion ranging up to 20%. They were stored for 3 days at room temperature, and the color and texture were analyzed at different time intervals. L and a values decreased with increasing dandelion concentration while b values increased with increasing dandelion concentration in Jeolpyon. From texture analysis by Rheometer, the hardness and chewiness seem to be affected dramatically by the addition of dandelion in Jeolpyon. During storage, the control Jeolpyon without dandelion displayed greater than two fold increase in hardness, chewiness and brittleness, while the Jeolpyon with added dandelion had only slight increase during storage. The addition of dandelion in Jeolpyon also increased antioxidant activities such as DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. The antioxidant activities increased linearly with increasing dandelion concentration in Jeolpyon. The increase of antioxidant activities in Jeolpyon with the addition of dandelion may be attributed to the polyphenols in dandelion since the amount of total polyphenols increased with increasing amounts of dandelion in Jeolpyon. In sensory evaluation, the panels of twenties, thirties, and forties gave high scores to Jeolpyon with dandelion containing 10% 15%, and 20%, respectively in overall evaluation.
Quality Characteristics and Storage Stability of Semi-Dried Silver Pomfret (Pampus argenteus) Processed with Treatment of High Hydrostatic Pressure
Kim, Min-Ji ; Lee, Soo-Jeong ; Kim, Chong-Tai ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 805~816
DOI : 10.9799/ksfan.2014.27.5.805
We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and
to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G` values of all samples were higher than the G" values and the tan
values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.
Quality Characteristics of Red Pepper Cultivars according to Cultivation Years and Regions
Hwang, In Guk ; Yoo, Seon Mi ; Lee, Junsoo ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 817~825
DOI : 10.9799/ksfan.2014.27.5.817
This study was conducted to investigate the amounts of capsaicinoid and free sugar, as well as ASTA color values in three pepper cultivars grown in different regions of Korea. Pepper cultivars from ten different regions of Korea were collected in 2011 and 2012. The capsaicinoid contents of the three cultivars, Urigun, Bugang, and Muhanjilju, varied in the range of 52.53~362, 15.35~126.40, and 3.41~50.86 mg/100 g, respectively, depending on their cultivation region. Among the three cultivars, Urigun had the highest average capsaicinoid content, followed by Bugang and Muhanjilju. The free sugar contents of Urigun, Bugang, and Muhanjilju varied in the range of 18.29~35.54, 16.91~32.83, and 18.63~33.21%, respectively, depending on the region. Average free sugar contents did not vary significantly among the cultivars grown in different regions as well as in different years. The ASTA color values of Urigun, Bugang, and Muhanjilju varied in the range of 57.17~132.61, 66.23~139.49, and 85.43~133.26, respectively. ASTA color values of the three cultivars grown in 2012 were significantly higher than those grown in 2011. Variations in the amounts of capsaicinoids, free sugar contents, and ASTA color values observed in this study can be attributed to the intrinsic genetic characteristics of each cultivar or alternatively to the environmental conditions. We assume that the quantity of capsaicinoid is affected more by the genotype than the cultivation region, whereas the reverse holds for the variations in free sugar quantity and ASTA color values.
Effects of 16-Class Nutrition Education on Middle School Students` Dietary Behavior and Nutritional Knowledge
Lee, Yeon-Jeong ; Lee, Hye-Jin ; Lee, Kyung-Hea ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 826~836
DOI : 10.9799/ksfan.2014.27.5.826
This study was conducted to evaluate the effects of a set of 16 nutrition education lessons on the eating behaviors and nutrition knowledge of middle school students. The target was a group of 128 boys in the first year of middle school in Changwon, who took the classes from the 29th of August, 2011, to the 17th of February, 2012. The education was performed for 16 weeks using the e-learning textbook, `Health and nutrition of youth`, and a teacher`s guidebook developed by the Ministry of Health and Welfare. The results were summarized as follows. Students demonstrated significant changes in their knowledge about nutrition and in their dietary behavior due to the nutrition education, and the effects were observed to be maintained for one year after education. The average nutrition knowledge score before, immediately after, and 1 year after the education was significantly increased from 13.0 before the education to 18.8 after education (p<0.001), maintaining the score of 18.5 1 year later. The eating-related questions of `I will practice healthy eating habits in life` and `Nutrition education is necessary to build healthy eating habits`, were given a high score by the students at the last survey conducted one year later. Of course, it is not easy to change the dietary behavior of students through dietary education in schools. Nevertheless, the results of this study demonstrated that such educatcan is necessary since the habits can indeed be changed, as observed in the present study.
Screening of Biological Activities of Ethanol Extracts from Fermented Gastrodia elata Blume
Kim, Mi Hyun ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 837~844
DOI : 10.9799/ksfan.2014.27.5.837
This study was carried out to analyze the differences in p-hydroxylbenzyl alcohol (HBA) content, antitumor and anti-obesity activities and tyrosinase inhibitory activity between non-fermented G. elata (NFGP) and fermented G. elata powder. The HBA content, which is an index-component of G. elata decreased from 1.58 mg/g before fermentation to 1.07, 0.32, and 0.13 mg/g after the
FGP), respectively. The anti-proliferation effects on the cell lines HT29 and AGS were significantly higher for the fermented G. elata than the NFGP. The antitumor activity was also increased in a fermentation number-dependent manner. During adipocyte differentiation, the ethanol extract of the
FGP inhibited lipid accumulation in 3T3-L1 cells significantly better than NFGP and the
FGP, treated at the concentration of
. The tyrosinase inhibitory activity of the
over was higher than that of kojic acid. At the concentration of
, the tyrosinase inhibitory activity was increased in a fermentation number-dependent manner. From these results, the fermented G. elata, especially the
FGP, is expected to be good candidate for the development of functional food and agents with antitumor, anti-obesity, and tyrosinase inhibitory potential.
Inhibitory Effects of Ethanol Extracts of Some Korean Plants on Ultraviolet B-Induced DNA Damage
Lee, Seok Hee ; Ha, Se Eun ; Cho, Hyoung Kwon ; Park, Jong Kun ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 845~850
DOI : 10.9799/ksfan.2014.27.5.845
In the present study, the effects of extracts from Korean plants on the DNA damage response in HaCaT cells exposed to ultraviolet B (UVB) were investigated. The activity of cells treated for 24 hr with ethanol extracts from Vaccinium spp. (VS), and Vitis vinifera L (VV) alone was similar to that of the non-treated control, but gradually decreased at concentrations above
. However, when post-incubation of UVB-exposed cells was carried out for 24 hr in medium containing VS or VV extracts, the cell activity increased in a concentration-dependent manner compared with that in the normal growth medium. The cell viability of UVB-exposed cells also increased when post-incubated in medium containing VS or VV extracts, in a concentration-dependent manner. Nuclear fragmentation analysis showed that post-incubation with VS or VV extracts decreased the UVB-induced apoptosis by about 10 and 13%, respectively, of that in cells post-incubated in growth medium. After 24 hr of post-incubation in medium containing VS or VV extracts, the level of CPD and 8-OHdG decreased in time- and concentration-dependent manners. Overall these results suggest that VS and VV extracts assist the survival of UVB-exposed cells, in accordance with the respective decrease in the levels of UVB-induced DNA damage.
Quality Properties of Makgeolli Brewed with Fiber-rich Rice Cultivars
Kwak, Jieun ; Lee, Jeong-Heui ; Kim, Hye-Won ; Lee, Jeom-Sig ; Chun, Areum ; Yoon, Mi-Ra ; Oh, Sea-Kwan ; Chang, Jaeki ; Kim, Bo-Kyeong ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 851~858
DOI : 10.9799/ksfan.2014.27.5.851
Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher (
) than in the SR-makgeolli (
) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.
Effects of Corporate Social Responsibility (CSR) on Consumers` Food Purchasing Intention according to Purchasing Attributes
Park, Jung-Soo ; Sim, Ki Hyeon ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 859~871
DOI : 10.9799/ksfan.2014.27.5.859
This study investigated the effects that corporate social responsibility (CSR) had on the credibility and image of a food corporation by analyzing the purchasing intention and food purchases of consumers. This analysis was undertaken in an attempt to establish a marketing strategy that meets consumer demands, and the results showed that all CSR activities undertaken by the food corporation had a positive effect on the reliability and image of the corporation and on consumers` purchase intention. The results indicate that the ethical aspect of the CSR activities had the greatest effect while their charitable aspect had the least effect on the reliability and purchase intention of the customers regarding the food corporation. Thus, it appears that establishing of suitable ethical doctrines and guidelines for corporate management by food corporation is effective in emphasizing the ethical aspects of their policies through transparent management by means of fair trade.
Foodservice Characteristics and Satisfaction of the Elderly with the Welfare Facilities in the Northern Gyeonggi-do Area
Kim, Young Soon ; Park, Young Shim ; Choi, Byung Bum ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 872~880
DOI : 10.9799/ksfan.2014.27.5.872
This study was conducted to assess the characteristics and satisfactions related with facility foodservice for the elderly in the Northern Gyeonggi-do area (Republic of Korea). To accomplish this, a survey was conducted to investigate the general characteristics of the elderly, health information, and satisfaction with the foodservice of a welfare facility in the area. The main sources of health information for both the male and female elderly included `health professionals` (49.0, 45.7%) and the `mass media` (34.4, 33.5%), and they were revealed to trust the information from `health professionals` (65.6, 59.5%), more so than the `mass media` (19.8, 20.8%). The principal diseases of the elderly were `hypertension` (27.1%), `diabetes` (21.9%), `palsy` (19.8%) in males, and `hypertension` (32.4%), `diabetes` (24.9%), `arthritis` (15.0%) in females. Most male and female elderly indicated the main reasons for skipping a meal to be `no appetite` (37.5, 53.8%) and `indigestion`(19.1, 17.3%), respectively. The facility foodservice was used by the male elderly for the reasons of `irritating to cook` (28.1%), `to meet a friend` (26.0%), and `economic` (14.6%), while the female elderly used it for the reasons of `economic` (25.4%), `to meet a friend` (23.1%), and `irritating to cook` (23.1%). The reasons for satisfaction with the facility were subject to `meal supply` (28.0, 37.2%), `social exchanges` (20.0, 22.3%), and `good facilities` (18.7, 18.2%). Regarding the officers and nurses of the facility, 13.3% and 9.3% of males and 8.3% and 12.4% of females indicated satisfaction, respectively. The satisfaction with foodservice influenced the welfare facilities, and providing a successful environment for foodservice requires strengthening of the education of facilities employees to become friendlier. Based on these results, greater efforts should be made to provide meaningful information regarding the facility foodservice for the elderly related to the silver service industry in the Northern Gyeonggi-do area as soon as possible.
Changes of Peach (Prunus persica L. Batsch) Quality during Storage after Treatment with Aqueous Chlorine Dioxide
Lee, Kyung-Haeng ; Choi, Ji-Hye ; Ra, So-Jung ; Min, Hye-In ; Park, Yong-I ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 881~887
DOI : 10.9799/ksfan.2014.27.5.881
To prolong the shelf-life of domestic peaches, samples were treated with 30 ppm of aqueous chlorine dioxide (
) for 0~15 minute, after which the spoilage rate, changes in physico-chemical and sensory properties of treated samples were investigated. The control showed spoilage at day 4, and then 31.25% of control showed spoilage at day 8. However, samples treated with aqueous
had no spoilage at day 4. On day 6, only 6.25% of samples treated with aqueous
for 5 min showed spoilage. After 8 days, no spoilage was observed for samples treated with aqueous
for 10 and 15 min. The weight change of the control was higher than that of aqueous
treated samples for 8 days of storage. There were no differences in pH of samples among the treatments, but they were increased by storage time. Although there were no initial differences in the firmness of samples among the treatments, firmness of the control sample was decreased faster than those of the aqueous
treated samples for 8 days of storage. No significant changes in lightness, redness and yellowness of the samples by aqueous
treatment were observed during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period were not different among treatments. However, all scores of the control were decreased faster than those of aqueous
treated samples during storage.
Quality Characteristics and Antioxidant Activities of Aronia Jam Replacing Sucrose with Different Sugar Substances
Hwang, Eun-Sun ; Tai, Nhuan Do ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 888~896
DOI : 10.9799/ksfan.2014.27.5.888
The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.
Chemical Compositions and Antioxidative Activities of Sweet Potato Foliages Harvested by the Cultivation Period and Tips Location
Park, Jeong-Seob ; Lee, Kyong-Jin ; Oh, Eun-Bi ; Kim, Hee-Yeon ; Lee, Seung-Yeob ; Choi, Dong-Seong ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 897~905
DOI : 10.9799/ksfan.2014.27.5.897
The foliage of sweet potato [Impomoea batatas (L.) Lam] is an excellent source of food material due to the functional components of polyphenol and carotenoid. In this study, the lightness (L-value), polyphenol contents, and DPPH radical scavenging activity of the foliage of Shinwhangmi, Hayanmi and Suioh cultivars harvested after different cultivation periods (60, 90 and 120 days after planting) and according to tip locations (1st~5th, 6th~10th, 11th~15th tips) were investigated. As a result, Shinwhangmi showed a lower lightness value (60 days after planting and 1st~5th tips). The longer the cultivation periods and the closer the tips, the higher the contents of polyphenol and DPPH radical scavenging activity were in lyophilized foliage of Shinwhangmi, Hayanmi and Suioh. In the 1st~10th tip of Shinwhangmi, Hayanmi and Suioh cultivated for 90 days and dried by 2 step hot-air (1st:
for 8 hr, 2nd:
for 4 hr), the polyphenol and
-carotenoid contents were 5.0, 3.9 and 4.0 mg/g and 75.6, 71.6 and 63.1 mg/g, respectively. The DPPH radical scavenging activities and ABTS radical scavenging activities (
) were 0.29, 0.36 and 0.33 mg and 0.12, 0.15 and 0.11 mg, respectively. These antioxidative activities were over two times stronger than spinach.
Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder
Gil, Na-Young ; Kim, Hye-Ri ; Park, Jong-Min ; Kim, San-Seong ; Lee, Eui-Seok ; Hong, Soon-Taek ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 906~913
DOI : 10.9799/ksfan.2014.27.5.906
The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p<0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p<0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p<0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.
A Study on the Foodservice Quality Factors and Satisfaction of Community Children Center
Ko, Seong Hee ; Lee, Kyung-Yeoun ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 914~920
DOI : 10.9799/ksfan.2014.27.5.914
This study was conducted on children from 10 community children centers located in northern Seoul. The quality factors of the food services of the community children centers were divided into five factors, including sanitation, food, environment, subsidiary service and staff. Analysis of the differences in the importance of factors and satisfaction with the food service quality indicated satisfaction to be higher than importance for in all the factors except `environment`. In particular, of the food service qualities, significant differences were found between importance and satisfaction in relation to the attributes of `food` and `environment`. As a result of IPA of the food service qualities in community children centers, `sanitation` was found to be in the maintenance area, `environment` to be in the area of concentration, and the quality attributes of `staff` and `subsidiary service` were found to be in the low priority area. In contrast, the `food` quality corresponded to the area of oversupply.
Quality Characteristics of Cookies Added with Capsaicin Powder
Jeong, Eun-Ja ; Oh, Kyong Eun ; Rhee, Moon-Soo ; Kim, Kwan-Pil ; Bang, Byung-Ho ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 921~928
DOI : 10.9799/ksfan.2014.27.5.921
This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.
The Quality Characteristics of Beef Patty with the Addition of Gynura procumbens
Lee, Heejeong ; Baik, Jae-Eun ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 929~939
DOI : 10.9799/ksfan.2014.27.5.929
The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p<0.05); beef patty a (p<0.001) and b (p<0.001); hardness (p<0.01), adhesiveness (p<0.05), chewiness (p<0.05), and gumminess (p<0.05). In addition, the sensory measurements showed significant improvements in color (p<0.001), flavor (p<0.05), greasy (p<0.05) and overall quality (p<0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk.
A Study on the Blood Health Status and Nutrient Intake in Elderly Women Dwelling in Longevity Region in Jeonla Province according to Family Arrangement
Oh, Se In ; Kwak, Chung Shil ; Yon, Miyong ; Lee, Mee Sook ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 940~955
DOI : 10.9799/ksfan.2014.27.5.940
The purpose of this study was to compare the degree nutrient intake, health status and other characteristics of females aged 65 years and over in a longevity area according to family arrangement. For analysis, 585 female elderly were recruited from the Kugoksoondam area (Kurye, Goksung, Soonchang and Damyang counties), known as the longevity-belt region in Jeonla province, Korea. The subjects were categorized into three groups according to family arrangement (living alone, living with spouse only and living with family). Demographic characteristics were collected, as well as information on physical measurements, blood tests for biochemical indicators, health status and health-related life style, dietary behavior, favorite food groups, consumption frequency of food groups, nutrient intake and mini nutrition assessment. In the group living with their spouse only, the highest education, physical activity, diverse food intake, frequency of eating meats and fish, energy and nutrients intake, and score on the mininutrient status assessment (MNA) were found to be significantly favorable factors. Taken together, these results demonstrated that the group living with their spouse only had relatively superior nutrient intake and the quality of diet. In contrast, the group living alone showed the lowest self-rated economic status, diversity of food intake, and physical activity, with the highest frequency of drinking, smoking and regular exercise for almost everyday compared with the other groups. On the other hand, those living with family demonstrated the lowest intake of supplements or functional foods, and levels of hemoglobin hematocrit MCH, but the highest HBA1c and blood sugar. Therefore, the group living with family was assumed to be at risk of anemia and diabetes. These results could be useful to plan effective strategies to increase the health-life expectancy of Korean elderly people living in rural areas, according to family arrangement.
Changes in Storage Characteristics of Pork Rectum by Addition of Ginger (Zingiber officinale Roscoe)
Choi, Won-Seok ; Choi, Ung-Kyu ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 956~961
DOI : 10.9799/ksfan.2014.27.5.956
This study was conducted to investigate the effects of ginger addition (1%, 5% and 10%) on the quality of ground pork rectum. No significant difference in the pH was found between raw and cooked pork rectum during storage; however, the pH of cooked rectum was slightly lower than raw rectum. The TBA value of the cooked pork rectum (0.25 mg/kg) was higher than raw pork rectum (0.1 mg/kg). In addition, the TBA values of both raw and cooked pork rectum increased as storage progressed. The TBA value was found to decrease in proportion to the amount of ginger added. The volatile basic nitrogen (VBN) values also decreased with the addition of ginger. Consequently, considering that the initial stage of decomposition was 30~40%, it was determined that it would be desirable to consume the raw and cooked pork rectum within 4 and 6 days of storage at
, respectively. Further, it was found that the addition of 10% ginger could extend the storage period beyond the 4 days at
A Comparative Study on the Physiological Activities of Puffed Snack using Miscellaneous Cereals and Grain Crops
Yoon, Hyang-Sik ; Yu, Ri ; Noh, Jae-Gwan ; Kim, Yee Gi ; Kim, Sang Hee ; Choi, Song Yi ; Han, Nam Soo ; Eom, Hyun-Ju ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 962~970
DOI : 10.9799/ksfan.2014.27.5.962
This study was performed to compare the physiological effects of puffed snack on diabetic and geriatric diseases using miscellaneous cereals and grain crops. The puffed snacks were prepared with different amounts of miscellaneous cereals and grain crops (in ratios of 10%, 20%, and 30% of brown rice). Changes in the water soluble index, water absorption index, color, antioxidant activity, total polyphenol content acidity,
-glucosidase inhibition activity, and sensory evaluation were also determined. As the cereal and crop contents increased, the value of the water soluble index increased while the water absorption index decreased, with the exception of glutinous foxtail and barnyard millets. With respect to color, lightness and yellowness decreased in concert with increases in the cereal and crop contents, whereas redness increased. Furthermore, the antioxidant activity and total polyphenol content as well as
-glucosidase inhibition activity increased remarkably with increasing concentrations of sorghum. There was no significant difference in the physiological activities depending on the addition of millet, barley and barnyard millets. In sensory evaluation, the puffed snacks containing sorghum, millet, and glutinous foxtail millet received higher values than other samples. Altogether, our results indicate that puffed snacks containing 10~20% sorghum could be suitable as ingredients for improving sensory and physiological activities in diabetic and geriatric diseases.
Quality Characteristics of Takju by Yeast Strain Type
Jeon, Hyejeong ; Yu, Jae Chul ; Kim, Gyewon ; Kong, Hong-Sik ;
The Korean Journal of Food And Nutrition, volume 27, issue 5, 2014, Pages 971~978
DOI : 10.9799/ksfan.2014.27.5.971
Investigation of the quality characteristics of Takju brewing mashes prepared with several different yeasts was carried out during the 42-day brewing process, including examination of titratable acidity, amino acid content, sugar contents, alcohol contents, pH, reducing sugar, yeast population, lactic acid bacteria, and sensory evaluation. Fermivin yielded the highest titratable acidity, while la parisienne had the lowest. Fermivin also had the highest value of amino acid content (14.33%), while other yeasts shows period tended to increase over exclude Instaferm and Song chun. The amount of sugars in instaferm (
) and instaferm red (
) were higher than those in La parisienne red and Song chun (
). The alcohol contents of instaferm was the highest value (15.20%) while the alchol content of the other yeasts tended to increase the fementation period. Fermivin had the highest pH at
day among the yeasts(4.02), Instaferm red had the lowest pH among the yeasts (3.87) while safbrew wb-06 had the highest reducing sugar content(117.60 mg/mL). Instaferm obtained the highest preference in the sensory evaluation for all items.