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 46, Issue 6 - Dec 2014
Volume 46, Issue 5 - Oct 2014
Volume 46, Issue 4 - Aug 2014
Volume 46, Issue 3 - Jun 2014
Volume 46, Issue 2 - Apr 2014
Volume 46, Issue 1 - Feb 2014
Selecting the target year
Antioxidant and Anti-adipogenic Effects of Kohlrabi and Radish Sprout Extracts
Lee, Young-Jun ; Kim, Jae-Hwan ; Oh, Ji-Won ; Shin, Gi-Hae ; Lee, Jong Seok ; Cho, Ju-Hyun ; Park, Jin-Ju ; Lim, Jeong-Ho ; Lee, Ok-Hwan ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 531~537
DOI : 10.9721/KJFST.2014.46.5.531
Common cruciferous vegetables, kohlabi (Brassica oleracea) and radish (Raphanus sativus), contain phytochemicals such as glucosinolates and carotenoids. Therefore, this study investigated the antioxidant and anti-adipogenic effects of kohlrabi sprout extract (KSE) and radish sprout extract (RSE). The total carotenoid and glucosinolate contents of KSE and RSE were
, respectively. The total glucosinolate contents of KSE and RSE were
, respectively. The in vitro-antioxidative activities of KSE and RSE were significantly increased in a dose-dependent manner. Furthermore,
-carotene and glucosinolate-enriched KSE and RSE significantly inhibited lipid accumulation and reactive oxygen species production during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that glucosinolate-enriched KSE and RSE, especially RSE, can be used in the treatment of obesity and as a natural source of antioxidants.
Development of Sandwich ELISA for the Detection of Shrimp in Processed Foods
Do, Jeong-Ryong ; Back, Su-Yeon ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 538~543
DOI : 10.9721/KJFST.2014.46.5.538
A sandwich enzyme-linked immunosorbent assay method (sELISA) for detecting the presence of shrimp in processed foods was developed using rabbit polyclonal antibodies against tropomyosin produced by black tiger prawns (shrimp). Based on the standard curve derived using this method, the detection range of shrimp was determined to be
. The cross-reactivity of these antibodies toward black tiger prawns, fleshy prawns, cocktail prawns, lobster, and blue crab was 100, 73, 155, 18, and 0%, respectively. When shrimp was heated for 10 min, the mean assay recovery of tropomyosin was 121-221% at
and 7.8% at
. When shrimp was added to cream soup, weaning food, sausage, fish paste, and sauce, the mean assay recovery was 397, 639, 168, 234, and 0%, respectively. In sample tests involving 14 commercial items, the coincidence ratio of assay results and reference was 79%.
Comparison of the Nutrient Composition and Quality of the Root of Allium hookeri Grown in Korea and Myanmar
Park, Joo-Young ; Yoon, Kyung-Young ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 544~548
DOI : 10.9721/KJFST.2014.46.5.544
This study was conducted to investigate the nutritional components and quality characteristics of the root of Allium hookeri grown in Korea and Myanmar. The root of A. hookeri grown in Hadong, Korea (KR), contained higher levels of carbohydrate, crude ash, and crude lipid, but the root of A. hookeri grown in Shan, Myanmar (MR), contained higher levels of crude protein and crude fiber. The free sugar and organic acid contents were higher in KR than in MR. Fructose, glucose, and sucrose were the major free sugars and arginine was the major free amino acid. KR contained higher amounts of essential amino acids, non-essential amino acids,
-amino butyric acid, and citrulline than MR. Potassium was a prominent mineral constituent in both KR and MR, and KR contained higher mineral content than MR. KR contained twice the amount of sulfur and crude saponin, relative to MR.
Analysis of LC-MS/MS in Discrimination of the Origin of Commercial Red Ginseng Concentrates
Moon, Ji Young ; Han, Hyun Jung ; Dong, Hyemin ; Park, Su Won ; Kim, Hyun Jung ; Bang, Kyong-Hwan ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 549~555
DOI : 10.9721/KJFST.2014.46.5.549
The geographical origin of commercial red ginseng concentrate was studied using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The ginsenoside content of domestic and Chinese red ginseng concentrates was determined. Four types of suspected origin samples could be selected this technique. The LC-MS/MS data were statistically analyzed on the basis of canonical function analysis and principal component analysis. Domestic and Chinese samples could be discriminated via canonical function analysis using posterior probability. In addition, the mixture ratio (Korean or Chinese origin) of the unknown origin specimen could be predicted based on the relationship between the mixing concentration of red ginseng concentrates and principal component 1.
Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity
Hwang, Chung Eun ; An, Min Ju ; Lee, Hee Yul ; Lee, Byong Won ; Kim, Hyun Tae ; Ko, Jong Min ; Baek, In Youl ; Seo, Weon Taek ; Cho, Kye Man ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 556~565
DOI : 10.9721/KJFST.2014.46.5.556
In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of
, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and
, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food.
Physicochemical Composition and Fermentation Conditions of Sliced, Dried Radish Kimchi with Flying Fish Roe
Jang, Mi-Soon ; Park, Hee-Yeon ; Nam, Ki-Ho ; Kim, Min Jeong ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 566~574
DOI : 10.9721/KJFST.2014.46.5.566
This study was conducted to compare the physicochemical composition and fermentation conditions of sliced, dried radish kimchi with flying fish roe (DFFR). The levels of crude protein, crude lipid, and crude ash in DFFR were higher than those in sliced, dried radish kimchi without flying fish roe (control). DFFR also contained higher levels of Fe and Ca, compared to the control. The inosine monophosphate (IMP) content of DFFR and control was 5.63 and 2.64 mg/100 g, respectively. The polyunsaturated fatty acid and DHA contents in DFFR were approximately 5 and 23 times higher than those in the control, respectively. The major free amino acids contained in these samples were arginine, proline, alanine, leucine, and valine. The number of cells belonging to the Leuconostoc species in DFFR was higher than that in the control. In sensory evaluation studies, DFFR scored the highest in terms of appearance, flavor, taste, and texture.
Preparation and Characterization of Gel Food for Elderly
Han, Ji-Soo ; Han, Jung-Ah ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 575~580
DOI : 10.9721/KJFST.2014.46.5.575
Model gel food samples of yanggaeng (Y) were prepared for the elderly with various gelling agents, including agar (AG), low acyl gellan (GL),
-carrageenan (CA), locust bean gum (LB), glucomannan (GM), and xanthan gum (XA) in different combinations as follows (in 1:1 ratio): LB+CA, GM+XA, and GM+CA. The quality characteristics of the different combinations were compared. The results revealed that water loss was highest for Y-GL, whereas there was no significant difference among the other samples. Y-GL showed the highest values for lightness in color, whereas Y-AG showed the lowest. Regarding textural properties, Y-LB+CA had the highest hardness value, whereas Y-GL had the lowest; the hardness of Y was related to the cross-section of the added gel. Finally, Y-GM+XA exhibited the highest score in overall acceptability in the sensory test by elderly, indicating that the preferable texture by elderly is slightly chewy, but not adhesive.
Study of the Antioxidant and Alcohol-degrading Enzyme Activities of Soybean Sprout Sugar Solutions
Kim, Kyoung Mi ; Jung, Hyun Jung ; Sung, Hea Mi ; Wee, Ji-Hyang ; Kim, Tae Yong ; Kim, Ki Myong ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 581~587
DOI : 10.9721/KJFST.2014.46.5.581
The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose,
) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.
Optimization Study for the Production of 6-Shogaol-rich Ginger (Zingiber officinale Roscoe) under Conditions of Mild Pressure and High Temperature
Park, Ho-Young ; Ha, Sang Keun ; Choi, Jiwon ; Choi, Hee-Don ; Kim, Yoonsook ; Park, Yongkon ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 588~592
DOI : 10.9721/KJFST.2014.46.5.588
Under optimized condition mild pressure in combination with specific temperature for heat treatment transform the 6-gingerol into 6-shogaol. The purpose of this study was to optimize the conditions used for heat treatment under pressure for increasing 6-shogaol content in ginger (Zingiber officinale Roscoe). A central composite experimental design was used to evaluate the effects of application temperature (
) and temperature-holding time (95-265 min) on the transformation of 6-shogaol. The experimental values were shown to be in significantly good agreement with the predicted values (adjusted determination coefficient,
). 6-Shogaol content increased as the application temperature and temperature-holding time increased. By analyzing the response surface plots, the optimum conditions of heat treatment (temperature and time) for increasing 6-shogaol content were found to be
and 109 min, respectively. Under these optimal conditions, the predicted 6-shogaol content was 3.98 mg/g dried ginger. The adequacy of the model equation for predicting the optimum response values was effectively verified by the validation data.
Impact of Xanthan-locust Bean Gum Mixtures on Pasting/Paste Characteristics and Freeze-thaw Stabilities of Waxy Rice Starch
Kim, Hyun-Seok ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 593~600
DOI : 10.9721/KJFST.2014.46.5.593
Normal rice starch (NRS) possesses high gelling and retrogradation tendencies, with poor freeze-thaw stability. This study investigated the effects of partial replacement of waxy rice starch (WRS) with gums on the pasting and viscoelastic properties as well as the freeze-thaw stability of the WRS paste. Xanthan gum (XAT), locust bean gum (LBG), and their mixtures were individually mixed with WRS at a ratio of 1:19 (w/w). WRS-gum mixtures were pasted using a rapid visco-analyzer at 5% total solid content, and analyzed with respect to the pasting and viscoelastic characteristics, and freeze-thaw stability. Pasting properties of WRS were retarded in pasting temperature and enhanced in pasting viscosity (although peak viscosity was varied) by partial replacement with gum and gum mixtures. Storage moduli of WRS-XAT:LBG pastes became similar to those of NRS paste with increasing angular frequency from 1 to 10 rad/s. Finally, WRS-XAT and WRS-XAT:LBG possessed more enhanced freeze-thaw stability than NRS.
Antioxidant Activities of Green and Purple Kohlrabi Juices
Kim, Dan-Bi ; Oh, Ji-Won ; Lee, Jong Seok ; Kim, Yeong-Hyeon ; Park, In-Jae ; Cho, Ju Hyun ; Lee, Ok-Hwan ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 601~608
DOI : 10.9721/KJFST.2014.46.5.601
In this study, we investigated the antioxidant activity of green kohlrabi juice (GKJ) and purple kohlrabi juice (PKJ) using various in vitro methods. The results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric ion reducing antioxidant power (FRAP), reducing power, and nitrite scavenging activities showed that GKJ possessed higher antioxidant activity than PKJ. Green kohlrabi powder (GKJP) and purple kohlrabi powder (PKJP) inhibited hydrogen peroxide-induced cell death in human dermal fibroblasts. In addition, GKJP and PKJP suppressed intracellular reactive oxygen species (ROS) production induced by hydrogen peroxide in human dermal fibroblasts. These results suggest that green and purple kohlrabi juices are potential natural sources of antioxidants.
Nutritional Composition and Cytoprotective Effect of Moringa oleifera Lam.
Jin, Su Il ; Kim, Hyeon Ju ; Jeong, Ji Hee ; Jin, Dong Eun ; Choi, Sung-Gil ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 609~615
DOI : 10.9721/KJFST.2014.46.5.609
The cytoprotective effect of Moringa oleifera Lam. (drumstick tree) on neuronal cells was investigated to confirm the physiological benefits associated with this natural food resource. First, the drumstick tree extract was chemically analyzed to determine inherent nutritional constituents. Calcium and potassium were identified as the major mineral constituents, and palmitic acid (C16:0, 16.33%) and gadoleic acid (C20:01, 66.34%) were detected as the major fatty acids. Moreover, drumstick tree extract contained 94.78 mg/100 g vitamin E and 112.61 mg/100 g niacin. PC12 cells were used to study the cytoprotective effects of drumstick tree extract. Intracellular accumulation of reactive oxygen species was significantly reduced when
treated-neuronal cells were cultured in a medium containing the methanolic extract of drumstick tree, compared to cells treated with only
. Cell viability assay using MTT showed that the extract protected cells against
-induced neurotoxicity and inhibited LDH leakage from the cell membrane. Caspase assay showed that the extract exerted cytoprotective effect against apoptosis. Consequently, these data suggest that drumstick tree is a useful natural resource with positive effects on human health.
Effect of a Soy-Sprout Beverage Prepared with High-Concentrated Oxygen Water on Alcohol Metabolism in Rats
Sung, Hea Mi ; Jung, Hyun Jung ; Yun, Su Kyoung ; Kim, Tae Yong ; Kim, Ki Myong ; Wee, Ji-Hyang ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 616~621
DOI : 10.9721/KJFST.2014.46.5.616
This study was conducted to investigate the detoxification effect of extract from soy-sprout grown using high concentrated oxygen water extract (SE) against alcohol-induced hangover in male Sprague-Dawley (SD) rats. The rats were orally administered with different concentrations of SE beverage [26, 260 and 2,000 mg/kg body weight (b.w.)] and, after 30 min, with alcohol at a dose of 3 g/kg b.w. After 1 and 3 h of alcohol administration, blood was collected from the retro-orbital plexus, while after 5 h, blood was collected from the heart. In the 2,000 mg/kg b.w. SE group, the concentration of blood alcohol was significantly reduced after 1-5 h of alcohol loading as compared with that in the other groups. In addition, the blood acetaldehyde concentration was reduced by SE (2,000 mg/kg b.w.). These results suggest that SE beverage can alleviate alcohol hangover symptoms by stimulating the activities related to hepatic alcohol-metabolizing enzymes.
Protective Effects of Akebia quinata Fruit Extract on Acute Alcohol-induced Hepatotoxicity in Mice
Lee, Sang Hoon ; Song, Young Sun ; Lee, Seo Yeon ; Kim, So Young ; Ko, Kwang Suk ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 622~629
DOI : 10.9721/KJFST.2014.46.5.622
We studied the effects of Akebia quinata fruit extract (AQ) on acute alcohol-induced hepatotoxicity in mice. AQ (30-1,000 mg/kg body weight (BW) per day) was orally administered to the study group, once daily for 1 week. On the last day of AQ treatment, ethanol (6 mg/kg BW) was orally administered to induce acute liver injury. The AQ-treated group showed significantly lower levels of alanine aminotransferase and aspartate aminotransferase, compared to the only ethanol-treated group (ETG). The glutathione level in the AQ-treated group elevated up to 20.6%, compared to that observed in the ETG. The mRNA expression of glutathione synthetic enzymes was also higher in the AQ-treated group, compared to the ETG. The AQ-treated group also exhibited lower levels of expression of NADPH oxidase 4 and tumor necrosis factor alpha mRNA. Thus, these results show that AQ treatment can be a potential method to reduce oxidative stress and inflammation in ethanol-treated mouse liver and also that AQ can be a useful therapeutic agent for acute alcohol-induced hepatotoxicity.
Analysis of Pine Nut Oil Composition and Its Effects on Obesity
Kim, Kyoung Kon ; Kang, Yun Hwan ; Kim, Dae Jung ; Kim, Tae Woo ; Choe, Myeon ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 630~635
DOI : 10.9721/KJFST.2014.46.5.630
Pine nut oil (PNO) is well known to impart beneficial effects in overweight individuals, but the mechanisms underlying PNO-mediated weight loss remain unclear. To investigate how PNO promotes weight loss, its composition was determined by gas chromatography coupled with mass spectrometry (GC-MS). In addition, the effects of PNO on cytotoxicity, lipid accumulation, expression of lipid metabolism-related biomarkers, and leptin secretion were assessed in 3T3-L1 cells. GC-MS analyses revealed that PNO contains several components, including linoleic acid, oleic acid, palmitic acid, and stearic acid. Moreover, PNO did not have a cytotoxic effect on 3T3-L1 cells. However, it inhibited the expression of peroxisome proliferator-activated receptor (PPAR) and adipocyte protein 2 (aP2). Finally, PNO significantly increased leptin secretion in a dose-dependent manner. Taken together, these results support the notion that PNO is useful for weight management in overweight individuals.
Effect of Drying Methods on the Saponin and Mineral Contents of Platycodon grandiflorum Radix
Lee, Byung-Jin ; Jeon, Seung-Ho ; Lee, Shin-Woo ; Chun, Hyun-Sik ; Cho, Young-Son ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 636~640
DOI : 10.9721/KJFST.2014.46.5.636
This study was conducted to provide basic information about the drying methods (daylight, hot-air, and freeze drying) used for Platycodon grandiflorum radix. We investigated the mineral, free sugar, and saponin contents of dried P. grandiflorum. The potassium and calcium contents of hot-air-dried samples were the highest (22.6 and 9.2 mg%, respectively), when compared to those of daylight- or freeze-dried samples. Glucose and sucrose contents were the highest in freeze-dried samples (1,552 and 145.0 mg%, respectively), while fructose content was the highest in hot-air-dried samples (611.9 mg%). Platycodin D content was the highest in hot-air-dried samples (622.0 mg%); however platycodin D3, polygalacin D, and deapioplatycodin D contents were the highest in daylight-dried plant (113.5, 756.6, and 109.2 mg%, respectively). Glucose content was highly negatively correlated (p<0.01) with platycodin D, platycodin D3, and deapioplatycodin D (-0.924, -0.957, -0.861, p<0.01, respectively). These results suggest that the drying method affects the saponin content of P. grandiflorum and daylight and hot-air drying methods are more suitable and beneficial than freeze-drying.
In vivo Study of the Renal Protective Effects of Capsosiphon fulvescens against Streptozotocin-induced Oxidative Stress
Nam, Mi-Hyun ; Koo, Yun-Chang ; Hong, Chung-Oui ; Yang, Sung-Yong ; Kim, Se-Wook ; Jung, Hye-Lim ; Lee, Hwa ; Kim, Ji-Yeon ; Han, Ah-Ram ; Son, Won-Rak ; Pyo, Min-Cheol ; Lee, Kwang-Won ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 641~647
DOI : 10.9721/KJFST.2014.46.5.641
In this study, we evaluated the effect of Capsosiphon fulvescens extract (CFE) and its active compound, pheophorbide A (PhA), on diabetic kidney failure. Diabetes mellitus (DM) was induced by a single intraperitoneal injection of streptozotocin (STZ; 40 mg/kg body weight (BW)). After a week, the rats were orally administered CFE (4 and 20 mg/kg BW) or PhA (0.2 mg/kg BW) once a day for 9 weeks. After scarification, renal tissue samples were collected for biochemical and histochemical analyses. Our study showed that the treatment with CFE and PhA significantly decreased lipid peroxidation level and the activities of glutathione peroxidase and glutathione-S-transferase (p<0.05), but it increased glutathione level and the activities of glutathione reductase, superoxide dismutase, and catalase in the renal tissues (p<0.05). The CFE- and PhA-treated rats with DM showed improved histochemical appearance and decreased abnormal glycogen accumulation. Therefore, we suggest that PhA-containing CFE could exert renal protective effects against STZ-induced oxidative stress.
Effect of Insoluble Dietary Fiber Extracted from Salicornia herbacea L. on Large Intestinal Function in Rats
Kim, Soo-Hwan ; Kim, Sook-Ja ; Lee, Hyeong-Seon ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 648~654
DOI : 10.9721/KJFST.2014.46.5.648
This study investigated the effect of insoluble dietary fibers extracted from Salicornia herbacea L. (S. herbacea) on the improvement of intestinal function in rats. Sprague-Dawley rats were fed on diet containing 5% and 10% S. herbacea dietary fiber (SHDF) for four weeks. Rats receiving the SHDF diet showed a significant decrease in their triglyceride levels and an increase in HDL-cholesterol levels. In addition, compared with the control group, the SHDF group showed a significant increase in the total quantity of the feces and its moisture content. The intestinal transit time of the feces was also shorter in this group. The pH of the feces decreased in all the other experimental groups. Particularly, the bile acid content of the feces and the thicknesses of the mucus layers showed significant recovery on SHDF intake. These results suggest that dietary fiber isolated from S. herbacea has a marked effect on the improvement of bowel function in rats with loperamide (2 mg/kg)-induced constipation.
Use of Food-Grade Protective Agents to Improve the Viability of Freeze-Dried Lactic Acid Bacteria
Gwak, Hyun Jung ; Lee, Na Ra ; Kim, Tae-Woon ; Lee, Jong-Hee ; Choi, Hak-Jong ; Jang, Ja Young ; Park, Hae Woong ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 655~659
DOI : 10.9721/KJFST.2014.46.5.655
Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).
Pretreatment Characteristics of Potatoes by Soft Steam Treatment
Cheigh, Chan-Ick ;
Korean Journal of Food Science and Technology, volume 46, issue 5, 2014, Pages 660~664
DOI : 10.9721/KJFST.2014.46.5.660
This study aimed to investigate the effects of various soft steam treatments, namely, forced convection-boiler, forced convection-fan, and natural convection, on the pretreatment characteristics of potatoes. In this study, potatoes were exposed to various cooking conditions, including steaming method, treatment time (0-60 min), and temperature (60, 70,
). Then, changes in temperature, cook value, ascorbic acid content, moisture content, and weight loss in the fresh and steam-treated samples were measured and evaluated. The results clearly showed that natural convective steaming was superior to other treatments in terms of heating characteristics, cook value (FC-b:
), ascorbic acid content (FC-b:
), moisture retention (FCb:
for 60 min at
), and weight loss (FC-b:
for 60 min at
) for thermally processed potatoes.