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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 9, Issue 4 - Dec 1996
Volume 9, Issue 3 - Sep 1996
Volume 9, Issue 2 - Jun 1996
Volume 9, Issue 1 - Mar 1996
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Anatomical Toxicity of Pufferfishes, Chinese Fugu obscurus and Indonesian Lagocepalus wheeleri
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 361~365
Indonesian Lagocephalus wheeleri ("White-milbog") and Chinese Fugu obscurus ("Hwang-bong") puffers were dissected into liver, intestine, ovary or testis, skin and muscle for assay of toxicity, Also, the toxins from the puffer liver were partially purified and analyzed. The frequency of toxic specimens for Lagocephalus wheeleri was 20, 40, 0 and 10%, in terms of liver, intestine, skin and muscle, respectively; and average toxicity was 5.5
0.1 and 3.0
0.8 MU/g, respectively. All of Fugu obscurus specimens had toxicity ranging between 2 and 210 MU/g. The frequency of toxicity in intestine and ovary, both 100% was to be higher percentage tan that of other tissues. The toxinsgave two spots tetrodotoxin(TTX) and anhydro-tetrodotoxin(anh-TTX) on TLC. Also, the toxin of each puffer species showed two spots in electrophoresis. In HPLC analysis of Fugu obscurus, the toxins showed TTX, 4-epi-TTX and anh-TTX.epi-TTX and anh-TTX.
A study on Blood pressure and Blood constituents of middle-Aged men Obesity
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 366~371
The purpose of this study was to investigate blood pressure and blood constituents in middle-aged men obesity. All the measurements were taken from 1524(obese 453, control 1071) man's subjects. The body mass index BMI in obese group and control was 26.6
respectively. The mean systolic and diastolic blood pressure in obese group were significantly higher than control(p<0.001). The concentrations of serum total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol and atherogenic index in obese group were 202.1
1.2, respectively. There was significance in the relation between cholesterol, triglyceride, LDL-cholesterol and BMI. The frequency of dyslipidemia (hypercholesterolemia and hypertriglyceridemia) in obese group was significantly more than control(p<0.001).
The Regulatory Role of Serratia marcescens Threonine Dehydratase in a Isoleucine Biosynthesis
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 372~378
The effects of branched chain amino acids and metabolites in growth media on the biosynthesis of Serratia marcescens threonine dehydratase activity were examined. The enzyme activity was decreased above 60% by leucine among the range from 1 to 20 mM, and the enzyme activity was decreased approximately 20% by a low concentration of valine (1 to 4 mM), but not affected at high concentration (20 mM). However, the enzyme activity was increased approximately 100 to 140% by a low concentration of isoleucine (1 to 4 mM), but decreased approximately 25 to 80% at high concentration (15 to 30 mM). The enzyme activity was decreased by 25 and 58% by the simultaneous addition of all three branched chain amino acids at 2 and 10 mM concentration, respectively, but increased by 75 and 50% by the combination addition of isoleucine plus valine and isoleucine plus leucine at 2 mM, respectively. cAMP was decreased the enzyme activity approximately 10 to 40% by a low concentration (1 to 2 mM), but increased by 80% at high concentration (10 mM). These data suggest that S. marcescens threonine dehydratase should be multivalently repressed by branched chain amino acids, but positively regulated by a low isoleucine concentration and may play a regulatory role in an isoleucine biosynthetic pathway unlike the E. coli K-12 enzyme.
Effect of Codonopsis lanceolatae Radix Water Extract on Immunocytes
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 379~384
The purpose of this research was to investigate the effect of Codonopsis lanceolatae Radix water extract(CLE) on immunocytes. The effect of CLE on the proliferation of thymocytes was estimated by MTT colorimetric assay, sub-population of thymocytes was estimated by laser flow cytometry, production of nitric oxide from macrophages was estimated by Griess method, and phagocytosis of human polymorphonuclear cells was estimated by lucigenin chemiluminescence. CLE increased the proliferation of thymocytes in vivo, but did not affect the proliferation of thymocytes in vitro. CLE accelerated the activation of heper T cells in thymocytes. CLE inhibited the production of nitric oxide from peritoneal macrophages, and increased the phagocytosis of human polymorphonuclear cells. These results suggest that CLE have immuno-regulatory action in vivo.
Studies on the Physicochemical properties in Processing of Accelerated Low Salt-Fermented Anchovy by adding koji
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 385~391
To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and change of physicochemical properties in the fermentation during 60 days were examined. The contents of moisture, crude protein, ash and salinity of salted anchovy changed little during the fermentation with 62.5~63.8%, 12.0~14.1%, 12.8~13.8%, and 12.8~13.8%, respectively. but crude lipid decreased from 15.5~15.8% initially to 13.1~13.9% finally. The p during the fermentation decreased slowly until day 50 and increased afterwards. Acidity increased remarkably on day 10 and changed little afterwards. This increase in acidity was particularly observed in the use of Asp. oryzae koji. Amino nitrogen contents sharply increased until day 20 wit 686.0~756.0mg% and then increased slowly. Ammonia nitrogen contents in the use of koji increased until day 40 or 50 and decreased after that ; while those without koji steadily increased until day 60. The TBA values for all the samples reached the highest point on day from 20 to 30 and decreased afterwards. The TBA values and ammonia nitrogen contents were higher in Bacillus sp. koji than in Asp. oryzae koji. The alcohol contents of anchovy paste a little decreased during 10 days, increased slowly after that until day 50, and then decreased. The content of alcohol was higher in the use of koji than in the non koji.
Studies on the Microflora and Enzyme Activity in Processing of Accelerated Low Salt-Fermented Anchovy by adding koji
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 392~397
To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji, enzyme activity and variation of microflora during the 60 day fermentation were examined. Bacterial counts changed a little during the fermentation with the highest on day 40 for proteolytic and anaerobic bacteria and on day 20 for aerobic bacteria. Proteolytic, lipolytic, aerobic, and anaerobic bacteria counts were higher in the Bacillus sp. koji added anchovy paste than in others. The protease and lipase activities reached the highest point on day 20 and 30, respectively, and decreased gradually afterwards. The protease activity was higher in Asp. oryzae koji than in bacillus sp. koji, but the lipase activity was to the contrary.
Studies on the Taste Properties in Processing of Accelerated Low Salt-Fermented Anchovy by adding koji
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 398~403
To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.
Expression and Purification of Soybean Protein from Escherichia coli
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 404~408
One of the major objectives of the food industry is the enrichment of the functional properties and nutritional value of soybean protein. To attain this goal, an expression system of cDNA encoding native and protein-engineered soybean proteins in a microorganism must be developed and the function then ability of self-assembly and the functionalities of the expressed proteins should be evaluated before the modified genes are transfered to soybean plants. The pro-
-conglycinin synthesized in E. coli BL21(DE3) comprised approximately 20% of the total bacterial proteins and the expressed protein are formed soluble and trimer such as native protein in E. coli cells. The highly expressed protein was purified to homogeneity by salt precipitation with 20~40$ Ammonium sulfate ion-exchange chromatography with Q-Sepharose and hydrophobic column chromatography with Butyltoyopearl. Therefore, we concluded that the high-level expression system of
-conglycinin cDNA was established and a relatively simple and rapid method for purifying pro-
-conglicinin was also developed.
Development of Peach Fermented Wine
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 409~412
A Study on Pectin Extraction from Apple Cell Wall by Enzyme
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 413~418
Two methods were used to extract pectin from apple cell wall by enzyme(Hemicellulase) and by acid. Hemicellulase was used to extract high functional pectin with higher degree of polymerization. The yield of weight of pectin by hemicellulase treatment was slightly higher than that by acid treatment. The optimal condition for extraction was accomplished by providing 1.5 grams of Hemicellulase at 38
for 24 hours. The comparison of the pectin purity and the yield of extracts by the portion of galacturonic acid between two methods showed that the purity of pectin extracted by enzymatic method was lower than that by acid treatment.
Sensory Characteristics of Pound Cake baked from Korean Wheat Flour
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 419~423
This study was conducted to investigate the difference in the characteristics of pound cakes baked from one imported and three Korean wheat flours through sensory evaluation and physical measurement. From the result of sensory evaluation, it was shown that cakes baked from Korean wheat flour were not preferred than cake baked from imported wheat flour in texture, taste and overall preference. L, a, b value of crumb color of pound cake baked from imported wheat flour was 81.09, -0.49, 28.17. It means that crumb color of pound cake baked from imported wheat flour was brighter yellow than that of cakes baked from Korean wheat flour. The volume of pound cakes baked from Korean wheat flour(D, B) was larger than that of cake baked from imported wheat flour. It was 833 and 800 cc. There was no significant difference in hardness within cake samples.
Effect of Starches on Texture and Sensory Properties of Frozen Noodle
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 424~429
In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.
Purification of Phenylalanine Ammonia-lyase from Strawberry Fruits during Ripening
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 430~433
The activity of PAL, an initial and key regulatory enzyme in biosynthesis of phenolics, peaked during ripening stage. The enzyme activities were 5.60 and 4.25 units/100g fr. wt. in ripening and overripening stages. The increase in PAL activity in ripening strawberry fruits is due to de novo synthesis of the enzyme. PAL extracts from ripe strawberry fruits have a native molecular weight of about 260, 000 Da. Key words : PAL, enzyme activity, native molecular weight
Volatile Flavor Components of Allium tuberosum planted in Korea
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 434~437
This study was carried out to investigate the Allium tuberosum. We collect the volatile components of Allium tuberosum by dynamic head space method. Sample was analysed by gas chromatography-mass spectrometry(GC-MS). Twenty on components, 14 sulfides, 12 alcohols, 2 aldehyde, 1 furan, 1 acid and 1 benzene were confirmed in sample.
The Components of Cultivated Poria cocos
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 438~440
The various components of cultivated Poria cocos were studied to obtain basic data. The contents of moisture, ash, lipid, protein & fiber were estimated as 58%, 1.8%, 0.9%, 0.6% & 0.35 and the mineral contents of water extracts from poria cocos were Zn 0.63mg%, Cu 0.18mg%, Fe 1.56mg%, Mn 1.62mg%, Mg 5.28mg%, Ca 12.59mg%, Na 10.12mg% and K 52.39mg%. Among them, K, Ca and Na were abundant. Proximate components of Poria cocos were varied according to cultivated place & methods, harvest time and drying condition. Free sugars determined from Poria cocos water extracts were glucose whose contents were 1.16mg%, but sucrose, maltose and fructose were not detected. Amino acids compositions of Poria cocos were detected as free amino acids 9 kinds, constitunent amino acid 13 kinds and their contents were 1247.17mg%, 174.44mg%, Major amino acids were Phe, Iso, Leu, Tyr and His.
A Study on the Nutrient Intake and Eating Behaviors of the 3 Groups
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 441~446
This study chosed the 3 groups(lean type(41), the normal type(48) and the obese type(58)) according the BMI and then by comparing the nutrition intake and eating behaviors of each 3 groups. The results obtained were summarized as follows: A significantly difference of nutrition-intake in 3 groups is shown in the take daily food-intake and calorie-intake of snack, which the obese type intakes of protein most, the normal type that intakes of calcium most. The food-habit shown in the self report of each subject, is the irregularity of the food-eating in all 3 groups. In terms of self-estimation by actual physique, the obese type estimates mostly correctly his own physique. To compared self-estimation of eating behaviors, The estimation of the unbalanced deities mostly correct.
Characteristics of the Egg White Lysozymes from Ogol Fowl and Fowl for the Lysis of an Alkalophilic and Thermophilic Bacillus sp. TA-11
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 447~451
Lytic activities of the egg white lysozyme from Korea-native Ogol fowl against the alkalophilic and thermophilic Bacillus sp. TA-11 were investigated and compared. Lytic activity of the Ogol fowl lysozyme for Bacillus sp. TA-11 was the highest for the cell of post-logarithm phase and optimum concentration of the lysozyme was 0.25%, Optimum reaction pH and temperature were 4.5 and 35
, respectively. Lytic activity of egg white lysozyme from fowl for Bacillus sp. TA-11 was the highest for the cell of stationary phase and optimum concentration of the lysozyme was 0.5%. Optimum reaction pH and temperature were 5.5 and 4
Gene Cloning, Nucleotide Sequence and Efficent Expression of Peptidyl proryl cis-trans Isomerase from Bacillus stearothermophilus
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 452~458
A PPIase gene of Bacillus stearothermophilus was screened from a genomic library by plaque hybridization using the A-1 primer as a probe. A PPIase positive plaque contained a 3.0kb insert of the chromosomal DNA. A 3.0kb fragment was subcloned into pUC18, resulting pPI1-40. A DNA fragment encoding the N-terminal portion of the PPIase in pPi-40 was amplified by polymerase chain reaction(PCR) method using the A-1 and B-2 primers. The amplified fragment was cloned into the Sma I site of pUC18 and recombinant plasmid was designated as pSN-18. The nucleotide sequence of 167bp fragment was determined. The deduced amino acid sequence of PPIase was completely matched with the determined N-terminal amino acid sequence of PPIase B. stearothermophilus. The translated protein sequence of PPIase B. stearothermophilus was compared with sequence from periplasmic PPIase from Escherichina coil ; homogies of 16 and 58%, respectively, were found. The clond PPIase gene was over-expressed in E. coil cell using pUC19 as an expression vector. The enzyme was partially purified by heat treatment and colum chromatochraphy on DEAE-Sepharose CL-6B. The molecular weight of the enzyme was dermined to be about 18.0 kDal by SDS-PAGE.
Isolation and Analysis of Bacillus thuringiensis serovar. darmstadiensis Insecticidal Protein Gene
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 459~465
Bacillus thuringiensis serovar. darmstadiensis produced bipyramidal endo-toxin. The toxin protein was purified by Renografin-76 step gradient centrifugation and investigated by electron microscope. Analysis of total plasmid DNA patterns showed that four different size of plasmids existed in wild type B. thuringiensis serovar. darmstadiensis. Total plasmids DNA was isolated and transformed into pst I site of pBR322 cloning vector. Ten clones containing crystal toxin gene were forst screened colony hybridization by using PUYBT 9044 probe ontained B. thuringiensis kurskaki HD 1 toxin gene. Cloned-DNA was digested with EcoR1 and HindIII and transformed to pIBI30 sequencing vector. Finally, 2.6kb and 3.6kb size fragments contatined toxin-gene were cloned with restriction analysis.
Compressive Behavior of Some Vegetables
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 466~471
In order to investigate the compression characteristics on the some vegetables-cucumber, garlic, ginger, potato, and radish-compression force, distance, and time were measured with a Struct-O-Graph and correlations between them were investigated. Force-distance and distance-time curves were showed simply and reflection points were showed rarely. The time to rupture point was long of 11.7sec at the compression speed of 60mm/min and of 6.16sec at the compression speed of 120mm/min in potato, and short of 9.65, 4.55sec at the different compression speed in garlic, respectively. The rupture force was large of 16.64~20.00N at the different compression speed in potato and radish, and the sample at rupture point was showed crushing behavior under probe. These phenomena were suggested because compression strength of sample was different. In the result of regression analysis for force-time and distance-time to the rupture point, the correlation coefficients were above 0.96, and difference of among samples was small. The slopes of force-time were large of 1.772~3.385 in cucumber and small of 1.743~3.338 in potato, and the slopes of distance-time were obtained with reverse results.
The Effect of old Antler on the Galactosamine-induced Hepatotoxicity in Rate
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 472~477
This study was conducted to investigate the effect of old antler extracts on galactosamine-induced liver injuries in rats. Male rats of Sprague-Dawley strain with average weight of 110
10g were fed on diets containing three kinds of old antler extracts(water extract, neutral extract and ether extract) for four weeks. Galactosamine(400mg/kg body weight) was injected intraperitoneally at the same time every week in galactosamine treatment groups. Cytochrome P-450 content was decreased in galactosamine treatment groups and increased by old antler extracts administration. Glutathione-peroxidase activity was increased in water extract group. Hepatic glutathione content was not observed significant differences by the old antler extracts administration. Lipid peroxide content was higher in the galactosamine treatment groups than that of the control group and decreased in galactosamine administerd groups after pretreatment with water extract. Total lipid, triglyceride and total cholesterol contents of liver were decreased in old antler extracts administerd groups and decreased in water extract group.
Changes of Composition in Immature Green Persimmons during Storage
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 478~483
We investigated the changes of composition in immature green persimmon during cold(7
) and freezing (-2
) storage for 30 days. Moisture, protein, fat and carbohydrate were not significantly different by storage temperature and storage days. Crude fiber had little change during freezing storage, but in case of cold storage, as storage time goes by, it slightly deceased. Content of polyphenol was increased during cold and freezing storage, especially during cold storage it was remarkably increased. Content of total pectin was decreased, while content of soluble pectin was increased during cold storage. Content of total pectin and soluble pectin was slightly decreased or increased during freeze storage. Content of tannin had little change during freezing storage but it significantly decreased during cold storage.
Reducing Microbial Populations on Refrigerated Pork Hams Treated with Acetic Acid
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 484~489
The influence of acetic acid (AA) dips on aerobic plate counts (APC), gram-negative bacterial counts (GNC), pH, and sensory tests of pork hams was studied during storage at 4
. Pork hams were treated by dipping in 0.5~3.0%(v/v) AA for 0~3 min. Treatments of 1.0~3.0% AA for 3 min completely (P<0.05) inhibited the GNC for 12 days of storage. Treatments of 3.0% AA for 3 min completely (P<0.05) inhibited the APC for 12 days of storage. Treatments with 1.0~3.0% AA for 0~3 min prolonged the microbiological shelf-life to 12 days of storage. Sensory evaluations of pork hams treated with acetic acid were liked less than the fresh controls due to acidic odor and whitness.
Anticomplementary Activities of Rhamnan Sulfate extracted from Monostroma nitidum
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 490~495
The anti-compliment activity of hemolytic complementary assay(TCH50) of rhamnan sulfate fraction obtained from water extracts of Monostroma nitidum was investigated Rhamnan sulfate Fraction, F-4-3 fraction appeared relatively strong anti-complementary activity which decreased TCH50 over 60% than that comparison with control, and F-4-3 considerably inhibited ACH50. F-4-3 inhibited formation of the classical pathway C3 convertase or C4 cleavage. The results also indicate the mode of complement activation by F-4-3 fraction shows not only the classical pathway but also the alternative pathway.
Characteristics of Chitosan-Silk fibroin composites
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 496~499
In order to develop the functional diet food, characteristics of chitosan and silk fibroin composite was designed. Chitosan extracted from a prawn and silk fibroin was prepared from silkworm. The silk fibroin was dissolved rapidly in the 8M LiBr at a temperature of more than 4
. Amino acid composition of fibroin composite revealed the same pattern that of native silk fibroin and regenerated silk fibroin. Predominant amino acid of chitosan-fibroin composite contained glycine, alanine, serine, tyrosine, threonine, and glutamic acid in order. According to the basis on the infrared spectrum, chitosan-silk fibroin composite is not distinguished differents composite ratio of chitosan and silk fibroin.
Volatile Compounds of Citron (Citrus Junos) Peel extracted by Supercritical Carbon Dioxide
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 500~503
Volatile compounds were extracted from freeze-dried citron peel(Citrus junos) using supercritical CO2 under 4,000psi at 40
. Four fractions were obtained with consumption of CO2. Volatile compounds of extracts were analyzed by GC-MSD. Yield of vol atile compounds from citron peel was 0.11g/CO2(
) and maximum yield was 8.812g/kg. Major volatile compounds of extracts were dl-limonene, Υ-terpinene, linalool, sabinene,
-terpineol and terpinolene.
-myrcene and dl-limonene in the fractions decreased gradually, while
-farnesene increased as the consumption of CO2 increased.
Characteristics of browning Materials in Perilla Oil and Change of Oxidative Stability of Blended Perilla Oil
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 504~508
This study was performed to investigate the browning intensity and electron donating ability of browning material in perilla oils from seeds roasted at 150~21
for 10~30 min. It was also investigated the oxidative stability of the blended perilla oil on the basis of sensory property and oxidative stability. The browning intensity in perilla oil increased with the roasting temperature and time increased. The browning intensity of perilla oil from seed roasted at 21
for 30 min indicated 13 times higher than that of perilla oil from seed at 15
for 10 min. Electron donating ability on DPPH of browning materials presented in perilla oils increased with the roasting temperature and time increased. The electron donating ability of browning materials in perilla oil from seed reasted at 21
for 30 min indicated 3 times higher than those of perilla oil from seed at 15
for 10 min. In conclusion, for the improvement of oxidative stability of perilla oil, perilla seed should be roasted at 21
for 30 min. These results suggest that browning materials formed between sugars and amino acids attribute to improve quality of oil such as sensory properties and oxidative stabilities. For the improvement of sensory property and oxidative stability of oil, perilla oil from seed roasted at 19
for 20 min was blended with the oil from seed roasted at 21
for 30 min as ratio of 85 : 15.
Effect of Lactic Acid Bacteria on the Qualities of White Pan Bread
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 509~515
The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3
had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at
and to have longer shelf-than control.
Studies on Traditional Buddhist Temple Food 1. Kimchi in Buddhist Temple
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 516~520
This research is based on the literature and field study of buddhist the kinds; of temple kimchi and of the way how it is made. It has been spread by word of mouth to be 50 kinds of kimchi. But, according to this study. 24 kinds of kimchi or so are found to be present. The kinds of buddhist temple kimchi differ according to each area, Its condition of climate and materials mainly produced in that area. The distinctive features of buddhist temple kimchi are to use kamcho, soysauce and soybean paste instead of sugar and salted fishes. At conclusion the further study is necessary to preserve and inherit the remaining kinds of kimchi.
A Study on Nutritional Status and Food Habits According to Obese Index of High School Girls in Seoul
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 521~528
This study was conducted to investigate the nutritional status and food habits according to obese index of high school girls in seoul. Average height, weight, obesity rate, BMI and R hrer index of subjects were 160.2cm, 52.3kg, 96.3, 20.3 and 1.27, respectively. The average food habit score of subjects was 44.17 Subject's conceived ideal weight was lower than ideal body weight. Energy, carbohydrate, fats and protein intake of subjects were 1804kcal, 70g, 41g, 272g, respectively. Subjects had lower intake of energy, calcium, iron, thiamin, reboflavin and niacin. Nutrient intake showed positive correlation with educational level of parents, monthly family income, meal times, snack times and food habit score.
Effect of Seaweeds added in preparation of Tofu
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 529~535
This study was performed to investigate some quality characteristics of 새려 prepared from soybean milk and various seaweed(Undaria pinnatifida, Laminaria japonica, Porpyra tenera, Enteromorpha sp., Codium sp.) pulps in the ration of 9:1(v:v) with 20% MgCl2. The yields of tofu containing Undaria pinnatifida, Laminaria japonica, or Enteromorpha sp. increased but porphyra tenera, Codium sp. decreased in comparison with tofu prepared from whole soybean milk. The protein content of tofu containing Undaria pinnatifida, Laminaria japonica, Porphyra tenera, or Codium sp. increased but Enteromprpha sp. decreased in comparison with the tofu prepared from whole soybean milk. The content of Ca in Undaria pinnatifida, Porphyra tenera added tofu was higher than that of the tofu prepared from whole soybean milk or other seaweeds added tofu. In sensory evaluation the texture, color, taste of tofu were favored with the addition of sea mustard(Undaria pinnatifida) pulp than that of the tofu prepared from whole soybean milk or tofu prepared other seaweed. Tofu prepared was possible with adding 0.5~1.5% sea mustard to soybean milk but the feasible added amount level was 1% of sea mustard. The yields, protein Ca, and K content of tofu were increased by the more adding amount of sea mustard tan tat of the tofu prepared from whole soybean milk. The hardness values of 1% sea mustard added tofu were decreased than that of the tofu prepared from whole soybean milk ; on the other hand, elasticity, cohensiveness, gumminess and brittleness of tofu with sea mustard increased. The L and a values of tofu were lower and b values were higher with the addition of 1% sea mustard. The content of histidine, tyrosine, leusine, and phenylalanine were decreased but the other amino acid were increased in tofu prepared from 1% sea mustard pulp added to soybean milk. The saturated fatty acid and monoene fatty acid content of tofu were increased and C18:2, C18:3(
), C18:3, C20:5 of polyene fatty acid were slightly decreased in tofu prepared from 1% sea mustard pulp added to soybean milk.
Historical Study of Sesame Research in Korea
The Korean Journal of Food And Nutrition, volume 9, issue 4, 1996, Pages 536~541
Inspite of Korea's being major consuming country of sesame, the most of its supply depends on import. Furthermore, the researches of sesame have been conducted since 1973. So far total 121 academic papers have been published and their main subjects are the analysis of constituent and composition of sesame, breeding and cultivation of sesame and detection of alterated sesame oil. Though the flavor is very important at the time of eating, its study has been done only in the difference of the kinds of sesame, the condition of roasting, extraction, filtration. Thus the more detailed studies of them and sensorytest are required. Also it is found that the studies such as the improvement yield at sesame oil mill and the utilization of oil cake are nearly absent.