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 Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 43, Issue 6 - Dec 2011
Volume 43, Issue 5 - Oct 2011
Volume 43, Issue 4 - Aug 2011
Volume 43, Issue 3 - Jun 2011
Volume 43, Issue 2 - Apr 2011
Volume 43, Issue 1 - Feb 2011
Selecting the target year
Quality Properties of Fermented Gingers
Chun, Yong-Gi ; Chung, Ha-Yull ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 249~254
DOI : 10.9721/KJFST.2011.43.3.249
Applying ginger to processed foods to improve health is limited due to its pungent odor. In this study, fermented gingers were prepared using lactic acid bacteria from dairy products or kimchi and their chemical and sensory properties were examined. Adding dried ginger or fermented gingers (GSt, GLa, GLm) to plain yogurt made them less tasty and lowered the overall acceptability of yogurt except GLp. For all fermented gingers including GLp, the characteristic flavors of the ginger decreased by fermentation so adding fermented ginger into yogurt did not affect its flavor significantly. Thus GLp would be expected to be a food ingredient instead of dried ginger without lowering organoleptic qualities. The content of 6-gingerol, a bioactive component in ginger, decreased in all fermented gingers. However, 6-shogaol, which increased in GSt, GLa, and GLm, was not detected in GLp.
Effects of Seed Germination on Oil Oxidation and Tocopherol Stability of Perilla Oil
Hwang, Hyun-Suk ; Choe, Eun-Ok ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 255~262
DOI : 10.9721/KJFST.2011.43.3.255
Auto- and photo-oxidative stability of oil extracted from germinated perilla seeds during storage at
for 4 days was studied by determining peroxide and conjugated dienoic acid values. Tocopherol contents during oil oxidation were also monitored by high performance liquid chromatography. Perilla oil was oxidized and tocopherols were degraded during storage at
regardless of the presence of light. Light increased oil oxidation and tocopherol degradation. Seeds germinated for 12 h had increased tocopherol contents in the oil and improved the auto- and photo-oxidative stability of the perilla oil. Tocopherol played a more important role as an antioxidant in the presence of light than in the absence of light.
Processing and Reducing Factors of Difenoconazole during Ginseng Processing
Kim, Jong-Geol ; Park, Hong-Ryeol ; Yang, Kyew-Wan ; Kim, Seong-Soo ; Kwon, Chan-Hyuk ; Jeong, Yeon-Ho ; Hur, Jang-Hyun ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 263~270
DOI : 10.9721/KJFST.2011.43.3.263
This study was performed to acquire processing and reducing factors of difenoconazole during ginseng processing, and to establish the maximum residue limits of ginseng and its commodities. Difenoconazole was used in two fields (Wonju and Icheon) containing 6 year old ginseng plants. The amount of residue at Wonju and Icheon were
Volatile Changes in Beverages and Encapsulated Powders Containing an Artemisia Extract during Production and Storage
Park, Min-Hee ; Kim, Mi-Ja ; Cho, Wan-Il ; Chang, Pahn-Shick ; Lee, Jae-Hwan ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 271~276
DOI : 10.9721/KJFST.2011.43.3.271
Volatile profiles of beverages and encapsulated powders containing Artemisia princeps Pampan extracts were analyzed by solid-phase microextraction-gas chromatography/mass spectrometry during production and storage. Beverages containing 0.32 and 0.64% extracts were stored at room temperature for 8 weeks and
for 8 days, respectively. Encapsulated particles were stored at room temperature and
for 8 days. Total volatiles in beverages decreased significantly during storage, irrespective of storage condition (p<0.05). Terpenoids, including cymene, thujone, and
-myrcene, were major volatiles in beverages, and some volatiles including ethylfuran, vinylfuran, and 2-fufural increased in 60oC samples only. Total volatiles in microcapsules at room temperature were not significant different for 8 days (p>0.05), whereas those at
increased by 16.5 times. Limonene was the most detected volatile in microcapsules, and aldehydes such as hexanal, pentanal, and octanal, and furans such as 2-butylfuran and 2-pentylfuran increased in the
samples, which may have originated from oxidized lipids used in the microcapsules.
Determination of Ethylenethiourea in Fruits
Kim, Eun-Hee ; Jang, Mi-Ra ; Kim, Jin-A ; Kim, Tae-Rang ; Yook, Dong-Hyun ; Hwang, In-Sook ; Kim, Jung-Hun ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 277~281
DOI : 10.9721/KJFST.2011.43.3.277
A rapid and very sensitive high-performance liquid chromatography/atmospheric-pressure chemical-ionization mass spectrometry method to detect ethylenethiourea (ETU) fungicide residues in fruits was developed. Methylene chloride was used as the surface extraction solvent for the target component. Recovery rates improved when cysteine hydrochloride and sodium carbonate were added to product prior to fortification. The limits of detection and quantification were approximately 0.006 and 0.02 mg/kg, respectively, from mandarin oranges. Recoveries from mandarin oranges, oranges, bananas, and pears, spiked in the range of 0.05-0.5 mg/kg, averaged 80-100%. The proposed method was used to monitor the presence of ETU in commercial fruits purchased from different markets in Seoul, Korea. ETU was found in four orange peels and in three mandarin orange peel samples. The highest ETU residue levels were
Seasonal Variations in the Nutritional Compositions and Heavy Metals in Two Demersal Fish, Liparis tessellatus (Cubed Snailfish) and Hemitripterus villosus (Shaggy Sea Raven)
Lee, Byung-Yong ; Surh, Jeong-Hee ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 282~290
DOI : 10.9721/KJFST.2011.43.3.282
Two species of demersal fish, Liparis tessellates (cubed snailfish) and Hemitripterus villosus (shaggy sea raven), were investigated in relation to seasonal chemical composition. Total fat contents of the two fish were very low and were not appreciably different throughout the year, whereas their fatty acid compositions were significantly different depending on season. Noticeable changes in the moisture and protein contents in the two fishes were observed before and after spawning. Cubed snailfish showed relatively high amounts of total amino acids and free amino acids during summer months, whereas the levels of those in shaggy sea raven remained relatively unchanged throughout the year. Regardless of season, the major fatty acid of the two fishes was palmitic acid and most of polyunsaturated fatty acids (PUFAs) were n-3 PUFAs. Lead was over the legislative limit in some samples of the two fishes.
Effects of Roasting Condition and Storage Time on Changes in Volatile Compounds in Rapeseed Oils
Lim, Chae-Lan ; Hong, Eun-Jeung ; Son, Hee-Jin ; Kim, Jee-Eun ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 291~302
DOI : 10.9721/KJFST.2011.43.3.291
The effects of roasting condition and storage time on rancidity of rapeseed oil were studied. Rapeseed oil from rapeseed roasted under different conditions were stored in the dark at
. Volatile compounds of rapeseed oil were analyzed with an electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS). The data from the E-nose were analyzed using discriminant function analysis (DFA). As roasting temperature increased from 150 to
over 20 min, the first discriminant function score (DF1) moved from positive to negative. DF1 decreased with storage time and changes in DF1 were higher between 0 and 2 days and between 20 and 24 days. Twenty-four compounds were identified in rapeseed oil, and hydrocarbons, furans, ketones, acids, benzene, and aldehydes were detected by GC-MS. The number of formed volatile compounds increased as storage time increased, but no increase in these compounds was detected by GC-MS.
Processing Optimization and Antioxidant Activity of Chocolate Added with Mulberry
Park, So-Yeon ; Joo, Na-Mi ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 303~314
DOI : 10.9721/KJFST.2011.43.3.303
The purpose of this study was to determine the optimal mixing conditions for two different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. The results of the physiochemical and mechanical analyses of each sample, including pH, moisture content, total phenolic content, DPPH free radical scavenging activity, color L, color b, hardness, gumminess, and cohesiveness showed significant differences. The sensory characteristics of the samples tested were significantly different in flavor, texture, sourness, bitterness, and overall acceptability. The optimum formulation calculated by numerical and graphical methods was 25.76 g mulberry powder and 72.21 g fresh cream.
Quality Characteristic of Saccharified Materials Manufactured from Germinated Barley
Cha, Mi-Na ; Yoon, Young ; Jang, Seon-A ; Song, Geun-Seoup ; Kim, Young-Soo ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 315~320
DOI : 10.9721/KJFST.2011.43.3.315
Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of
. The highest GABA content was obtained at a steeping condition of
for 20 h. The highest GABA content was obtained for a germination condition of
for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.
Zizyphus jujube-based Edible Film Development by the Depolymerization Processes
Lee, Hahn-Bit ; Yang, Hee-Jae ; Ahn, Jun-Bae ; Lee, Youn-Suk ; Min, Sea-C. ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 321~328
DOI : 10.9721/KJFST.2011.43.3.321
Edible films were developed from jujube (Zizyphus jujube Miller) using depolymerization processes of ultrasound and high-pressure homogenization. A 4.6% (w/w) jujube hydrocolloid was treated by ultrasound (600W, 20 min) or homogenized at high pressure (172 MPa, 6 s) and mixed with whey protein isolate, glycerol, xanthan, and sucrose esters of fatty acids to form film-forming solutions from which films were formed by drying. The film prepared by highpressure homogenization (HPH film) produced more homogeneous films without particles than those prepared without depolymerization or with the ultrasound treatment. HPH films possessed the highest tensile strength (4.7MPa), the lowest water vapor permeability (
), and the most uniform and dense microstructures among the films. Flavor profiles of jujube powder and the films were distinguishable. Heat seal strength and oxygen permeability of the HPH films were 44.4 N/m and
/day/Pa, respectively. Antioxidant activities of jujube power and HPH films were not significantly different.
Quality Characteristics of Tofu with Added Astringent Persimmon Powder
Lee, Yun-Rae ; Chung, Hun-Sik ; Seong, Jong-Hwan ; Moon, Kwang-Deog ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 329~333
DOI : 10.9721/KJFST.2011.43.3.329
Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.
Quality Properties of Fermented Squid Seasoning Manufactured with Fermentation Accelerator
Choi, Seung-Hwa ; Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 334~340
DOI : 10.9721/KJFST.2011.43.3.334
Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The
values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and
-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings.
Characteristics of Rubus coreanus Miq. Fruits at Different Ripening Stages
Kim, Ji-Myoung ; Shin, Mal-Shick ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 341~347
DOI : 10.9721/KJFST.2011.43.3.341
To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees of ripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening were investigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripened ROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crude lipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fiber contents decreased with increased ripening time. Color differences increased with Increased ripening. Eighteen types of amino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level of potassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased according to ripening.
Analysis of Off-flavor Compounds from Over-extracted Coffee
Lee, Jin-Sung ; Kim, Min-Sun ; Shin, Ho-Jae ; Park, Ki-Hwan ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 348~360
DOI : 10.9721/KJFST.2011.43.3.348
To verify the volatile compounds contributing to coffee off-flavor, medium roasted Colombian, Sumatra, Ethiopian and light and dark roasted Colombian bean coffees were sequentially and studiously over extracted. Eight espresso samples and eight filter-dripped samples were analyzed by gas chromatography/mass spectrometry with the solidphase microextraction method and evaluated by sensory tests. In total, 67 compounds were detected, and desirable aroma decreased sharply, while off-flavors increased rapidly after 30 mL of espresso and 200 mL of drip coffee. Percent peak area of 4-ethylguaiacol revealed a linear increase during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odor activity value, guaiacol and 4- vinylguaiacol were also contributory compounds to off-flavors.
Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean
Kim, Hyeong-Eun ; Han, Song-Yi ; Jung, Jin-Bo ; Ko, Jong-Min ; Kim, Yong-Suk ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 361~368
DOI : 10.9721/KJFST.2011.43.3.361
Three types of doenjang were prepared with regular soybean, germinated regular soybean, and a mixture of germinated regular and black soybean. After 90 days of fermentation, pH, moisture, and salt contents of doenjang were
, respectively, showing slight differences according to soybean germination. Amylase and protease activity of doenjang changed similarly during fermentation in all samples. Amino-type nitrogen and free amino acid content of germinated black soybean doenjang after 90 days of fermentation were
and 994.46 mg%, respectively, which were higher than those of other samples. A sensory evaluation of germinated regular soybean doenjang showed the highest scores for color, taste, and overall acceptability. These results suggest that high sensory quality doenjang can be prepared using germinated regular soybean and a mixture of germinated regular soybean and black soybean.
Molecular Cloning and Characterization of Maltogenic Amylase from Deinococcus geothermalis
Jung, Jin-Woo ; Jung, Jong-Hyun ; Seo, Dong-Ho ; Kim, Byung-Yong ; Park, Cheon-Seok ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 369~374
DOI : 10.9721/KJFST.2011.43.3.369
A putative maltogenic amylase gene (DGMA) was cloned from the Deinococcus geothermalis DSM 11300 genome using the polymerase chain reaction. The gene encoded 608 amino acids with a predicted molecular mass of 68,704 Da. The recombinant DGMA was constitutively expressed using the pHCXHD plasmid. As expected, the recombinant DGMA hydrolyzed cyclodextrins and starch to maltose and pullulan to panose by cleaving the
-(1,4)-glycosidic linkages, as observed for typical maltogenic amylases. Characterization of the recombinant DGMA revealed that the highest maltogenic amylase activity occurred at
and pH 6.0. The half-life of catalytic activity at
were 8.2 min and 187.4 min, respectively. DGMA mainly hydrolyzed
-cyclodextrin, soluble starch, and pullulan and its efficient ratio of those substrates was 9:4.5:1.
Cholesterol Improvement Effects of Fermented Defatted Soybean Grits Added to Corchorus olitorius
Kim, Hyun-Jeong ; Lee, Sung-Gyu ; Lee, Sam-Pin ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 375~380
DOI : 10.9721/KJFST.2011.43.3.375
This study was performed to investigate cholesterol improvement effects of adding fermented defatted soybean grit (FD) and FD added to 5 or 10% Corchorus olitorius (FDC). Cholesterol adsorption in the FD and FDC group was more than 70%. Apolipoprotein AI and CIII improved in HepG2 cells, and a greater improvement effect was shown in FDC than that in FD. We also investigated the effect of FDC on body lipid metabolism and a high-fat diet for 4 weeks. Rats were divided into control (Con), high-fat (HF), HF treated with 20% FD (HF-FD), and HF treated with 20% FDC (HF-FDC) groups. Plasma total cholesterol and low density lipoprotein-cholesterol concentrations, hepatic total cholesterol, and triglyceride contents were significantly lower in the HF-FDC group than those in the HF group. Additionally, fecal total cholesterol and triglyceride contents increased in rats treated with FDC. Hepatic 3-hydroxy-3-methylglutaryl-coenzyme A reductase activities were significantly lower in the HF-FDC group than those in the HF group.
In vitro and In vivo Hair Growth Promotion Effects of Lactobacillus plantarum-Fermented Plant Extracts (MBN)
Joo, Seong-Soo ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 381~386
DOI : 10.9721/KJFST.2011.43.3.381
This study investigated the effect of herbal extracts fermented by Lactobacillus plantarum (MBN) on hair growth in C57BL/6 mice and HaCaT cells. Five week old mice were applied with MBN topically (0.2 mL) once per for 21 days. Hair regrowth was evaluated by gross examination and verified by hematoxylin-eosin staining. Gene expression of vascular endothelial growth factor (VEGF), keratinocyte growth factor (KGF), and transforming growth factor-beta1 (
), relevant to hair growth, were examined. The data revealed that MBN successfully promoted hair growth in both male and female mice at a dose between 200-500 mg/kg and improved hair thickness. The VEGF and KGF genes were expressed in a dose-dependant manner, whereas
was not expressed. Moreover, nitric oxide was significantly increased, suggesting an improvement in blood flow. These results indicate that MBN effectively promoted hair growth and gene expression relevant to hair growth in an animal model.
Assessment of Estimated Daily Intake of Sweeteners in the Korean Population
Choi, Sung-Hee ; Lee, Man-Sool ; Park, Eun-Young ; Won, Jun ; Kim, So-Hee ; Park, Sung-Kwan ; Lim, Ho-Soo ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 387~395
DOI : 10.9721/KJFST.2011.43.3.387
We analyzed the estimated daily intake of sweeteners in the Korean population, using data from national health and nutrition studies regarding the concentration of sweetener in each type of food, food intake by gender, age group, and weight. The level of safety of these sweeteners was evaluated by comparisons with the acceptable daily intake (ADI) data established by the Joint FAO/WHO expert committee on food additives. The estimated daily intake (EDI) of sodium saccharin was
sucralose per day. The percentages in relation to ADI were 1.0%, 0.4%, 0.4%, and 0.6% respectively, which were all within safe levels. The relatively higher-consuming groups were taking
sucralose per day, and their intake levels as a percentage of ADI were 15.7, 11.0, 10.4, and 18.0%, respectively, which were all within safe levels.
Mutagenic and Antimutagenic Effects of Hemp Seed Oil Evaluated by Ames Salmonella Testing
Jeun, Jung-Ae ; Cho, Hee-Joon ; Jun, Hee-Jin ; Lee, Ji-Hae ; Jia, Yao-Yao ; Cho, Kyoung-Sang ; Kim, Eun-Soo ; Lee, Sung-Joon ;
Korean Journal of Food Science and Technology, volume 43, issue 3, 2011, Pages 396~400
DOI : 10.9721/KJFST.2011.43.3.396
We examined the in vitro mutagenic and antimutagenic effects of hexane-extracted hemp (Cannabis sativa L. subsp. sativa var. sativa) seed oil (HO) with and without S9-mediated metabolic activation, using the TA98 and TA100 Salmonella Typhimurium strains. The MTT assay revealed no cytotoxicity in HepG2 cells for HO quantities
/mL. In the mutagenicity test, revertant colonies did not exceed spontaneous colonies in number. Colony numbers did not increase in either strain after HO treatment, with or without metabolic activation. HO showed no mutagenic effects and did not induce a mutation in either strain. In the antimutagenicity test, HO reduced the number of mutated colonies induced by 4NQO in both strains. The inhibition rates of HO (TA98, 21-91%; TA100, 21-85%) indicated a potent reduction in mutagenicity induced by 4NQO. HO showed no significant mutagenicity and may have antimutagenic effects, as assessed by Ames testing.