Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean journal of food and cookery science
Journal Basic Information
Journal DOI :
Korean Society of Food and Cookery Science
Editor in Chief :
Volume & Issues
Volume 28, Issue 6 - Dec 2012
Volume 28, Issue 5 - Oct 2012
Volume 28, Issue 4 - Aug 2012
Volume 28, Issue 3 - Jun 2012
Volume 28, Issue 2 - Apr 2012
Volume 28, Issue 1 - Feb 2012
Selecting the target year
Quality Characteristics and Antioxidant Activities of Yanggeng with Added Rehmanniae radix Preparata Concentrate
Oh, Hye-Lim ; Ahn, Moon-Hee ; Kim, Na-Yeon ; Song, Jung-Eun ; Lee, Sang-Yong ; Song, Mi-Ran ; Park, Jong-Yoon ; Kim, Mee-Ree ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 1~8
DOI : 10.9724/kfcs.2012.28.1.001
This study was performed to evaluate the quality characteristics of yanggeng prepared with different amounts of Rehmanniae radix Preparata (RRP) concentrate. Moisture, acidity, soluble solids, and reducing sugar contents of the control were the lowest, followed in order by the 3%, 6%, and 9% RRP addition. The pH of 9% RRP added yanggeng was the lowest, followed in order by the 6% and 3% additions. The lightness value of the Hunter color system decreased based on the amount of RRP concentrate added to yanggeng. In the texture analysis, the hardness and cohesiveness of the 9% RRP added yanggeng were the highest among the treatments. Total phenol content was the highest in 9% RRP added yanggeng. Antioxidant activities such as DPPH radical scavenging activity and hydroxyl radical scavenging activity, were the highest in the 9% RRP added yanggeng. In the sensory evaluation for yanggeng, the sensory scores for overall preference and texture were the highest in the 6% RRP added yanggeng The result was suggested that the optimum amount of RRP concentrate to add to yanggeng was 6%.
Antimicrobial Activity of the Ethanol Extract from Rubus coreanum against Microorganisms Related with Foodborne Illness
Jeon, Yeon-Hee ; Sun, Xiaoqing ; Kim, Mee-Ra ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 9~15
DOI : 10.9724/kfcs.2012.28.1.009
This study analyzed the antibacterial activity of a Rubus coreanum (Bokbunja) ethanol extract. The antimicrobial activity was determined by disc diffusion, minimum inhibitory concentration (MIC), and growth inhibition methods with seven kinds of bacteria related to foodborne illness (Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella typhimurium). In the results, disc diffusions of the ethanol extract from R. coreanum (9.8-17.5 mm at
) clearly showed the antimicrobial activity of the extract against all tested microorganisms. Rubus coreanum promoted an inhibitory effect as follows: E. coli O157:H7 > P. aeruginosa > L. monocytogenes > E. coli > S. aureus > B. cereus
S. typhimurium. In the MIC test, R. coreanum showed high antimicrobial effect against L. monocytogenes at 500 ppm. Moreover, the R. coreanum ethanol extract showed strong growth inhibition against microorganisms, similar to the MIC results. These results show that a R. coreanum ethanol extract has powerful antimicrobial activity against all tested microorganisms, suggesting that R. coreanum will be useful as a potential natural preservative.
Study on the Application of Indigenous Pigmented Rice for Garaedduk Adapted with Mechanically Impacting Technology
Han, Seo-Young ; Han, Gwi-Jung ; Park, Hye-Young ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 17~24
DOI : 10.9724/kfcs.2012.28.1.017
The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at
. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.
Physiological Activities of Rubus coreanus Miq. Extracts Using Different Extraction Methods
Kwon, Ji-Wung ; Lee, Hee-Kwon ; Park, Hee-Jeon ; Song, Ji-Young ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 25~32
DOI : 10.9724/kfcs.2012.28.1.025
This study was carried out to evaluate biological activities concerning extracts according to extraction methods from unripened fruit of Rubus coreanus Miq. The extraction methods were HWE (hot water extraction for 4 hr at
), SFE (extraction for 3 hr at
under 300 bar, 100% of
fluid), USE (ultrasonification extraction for 4 hr at
with water), USE+HWE (hot water extraction for 2 hr at
after ultrasonification process for 2 hr), VE (vacuum extraction for 4 hr at
under 0.9 bar with water). VE extract showed the highest contents of total polyphenol (
) and total flavonoid (
values of DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and LDL (low density lipoprotein) oxidation inhibition activity of HWE extract showed the lowest
among other all extracts, respectively.
-glucosidase inhibitory activities of VE and HWE extracts showed lower
than those of other extracts, respectively. Specifically, HWE and VE extracts have relatively better biological activities than other extracts; these could be potentially used as a bioactive source for health functional foods.
A Study on the Selection Attributes regarding American Beef by Importance-Performance Analysis -Focused on the University Students in Seoul and Gyeonggi Area-
Nam, Ji-Yeon ; Hong, Wan-Soo ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 33~40
DOI : 10.9724/kfcs.2012.28.1.033
The purpose of the study is to examine the importance and performance degrees between Selection Attributes of American beef by IPA(Importance-Performance Analysis) for university students in Seoul and Gyeonggi Area. A total of 590 questionnaires were distributed, and 481 questionnaires were used in the study (81.5% of response rate). According to the IPA results of 12 selection attributes for American beef, the selection attributes with relatively low satisfaction but high importance(II quadrant) were 'country of origin', 'safety', 'cleanliness and hygiene'. The factor to be improved relatively through to the results of IPA was consumer confidence factor ('country of origin', 'safety', 'cleanliness and hygiene') and it was confirmed that university students had a low satisfaction in large degrees compared to the significance of American beef. Therefore, recovery of consumer confidence of American beef is urgent as well as the need to increase satisfaction of consumers. From now on, based on these results, it is considered that many efforts are necessary to increase the trust of consumers by planting awareness that American beef is safe by setting institutional conditions to vitalize purchase of American beef. Moreover, it is considered that these efforts would be significant for the vitalization of restaurants with beef as their main menu, and vitalization of consumption of Korean beef as well as American beef henceforth.
Studies on the Anti Oralmicrobial Activity and Selected Functional Component of Small Red Bean Extract
Kang, So-Jin ; Han, Young-Sook ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 41~49
DOI : 10.9724/kfcs.2012.28.1.041
This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm(
7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.
A Study on the Yield of Functional Components of Citrus Peel Extracts using Optimized Hot Water Extraction and Enzymatic Hydrolysis
Noh, Jung-Eun ; Yoon, Sung-Ran ; Lim, Ae-Kyoung ; Kim, Hye-Jeong ; Huh, Dam ; Kim, Dae-Ik ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 51~55
DOI : 10.9724/kfcs.2012.28.1.051
This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85,
) and enzymatic hydrolysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at
after enzyme treatment was optimal.
Study on Nutrition Knowledge and Eating Habits of Male Employees in Seoul and Kyunggi Area
Kim, Ji-Hye ; Chung, Hyun-Jung ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 57~66
DOI : 10.9724/kfcs.2012.28.1.057
This study was carried out to investigate the effect of nutritional knowledge on food habits of male employees in Korea. A questionnaire was developed and distributed to 265 male employees of Seoul and Kyunggi area in Korea. The data were analyzed by t-test and ANOVA using SPSS (ver 12.0). Regarding the general aspects of subjects, the highest percent of ages were between the age 21-30 year old. Most respondents were graduates from a university. About twenty percent of male employees' average income was 1-2 million won per month. Most of their families were nuclear families. Eighty three percent of the respondents did not experience any education on nutrition and obtained food and nutritional information from television and internet. The respondents had a high level of perceived knowledge (86.2%); yet, the accuracy of knowledge was lower than the perceived knowledge (72.31%). Regarding the nutritional knowledge, single groups showed a lower score than married groups and groups living with family. Higher nutritional knowledge correlated with higher educational levels, among man in their twenties and thirties. With regards to their eating habits, the frequency of food intake within a weekly period was significantly different; a large percentage of respondents had high frequencies of instant food, alcohol consumption, and smoking. The higher scores regarding dietary habits were for age groups ranging from 41-60 year old, married individuals, nuclear family groups and educational groups with university degrees. Based on the results of this study, male employees have problem concerning food habits in that they are unbalanced and have a tendency to skip meals. Therefore, for the improvement of nutritional status and eating behavior of male employees, the importance of nutrition needs to be emphasized with proper nutritional education programs.
Optimization of Ingredient Mixing Ratio for Preparation of Steamed Cake with Mugwort (Pseudosasa japonica Makino) Powder
Oh, Suk-Tae ; Park, Jung-Eun ;
Korean journal of food and cookery science , volume 28, issue 1, 2012, Pages 67~76
DOI : 10.9724/kfcs.2012.28.1.067
This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.