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 48, Issue 4 - Aug 2016
Volume 48, Issue 3 - Jun 2016
Volume 48, Issue 2 - Apr 2016
Volume 48, Issue 1 - Feb 2016
Selecting the target year
Production of Soluble Dietary Fiber of Buckwheat Hulls by Enzymatic Depolymerzation and its Characteristics
Im, Hee Jin ; Park, Bo Yeon ; Yoon, Kyung Young ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 97~103
DOI : 10.9721/KJFST.2016.48.2.97
This study was conducted for the production of water-soluble dietary fiber (SDF) from buckwheat hulls by using Celluclast or Viscozyme. The functionality of this SDF, including antioxidant activity, glucose- and bile acid-retardation effects in vitro, was measured. SDF yields from cellulose and hemicellulose fractions were 60.5 and 123.7 g/kg dry matter, respectively. Analysis of molecular weight distribution of SDF by using gel chromatography showed that SDF degradation increased with increase in reaction time. The antioxidant activity of SDF obtained by enzymatic hydrolysis was higher than that of dietary fiber without enzyme treatment. SDF showed higher retardation effects on glucose and bile acid than the sample without dietary fiber did. The results of this study suggested that SDF produced from buckwheat hull by enzymatic hydrolysis is a good source of functional food material because of its high antioxidant activity and glucose- and bile acid-retardation effects.
Physicochemical and Sensory Characteristics of Hot Water Extracts of Codonopsis lanceolata Root Skin and Flesh with Different Heat Treatments
Ahn, Susie ; Kim, Jaecheol ; Cho, Hyunnho ; Park, Sun Young ; Hwang, Keum Taek ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 104~110
DOI : 10.9721/KJFST.2016.48.2.104
In this study, the physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin (RS) and root flesh (RF) subjected to different heat treatments were analyzed to determine whether C. lanceolata RS can be used as a tea material. C. lanceolata RS and RF were roasted, hot-air dried (HDS and HDF, respectively), or steamed and hot-air dried (SHDS and SHDF, respectively). The heat-treated samples were extracted with hot water (
) for 90 min. The hot water extracts of RS and RF had lower L-values and higher b-values than the other samples. The RS extracts had significantly higher polyphenol content and DPPH radical scavenging activities than RF samples. In the sensory evaluation, the color acceptability of the teas made from CS, HDS, and SHDS were found to be significantly different from those of the teas made from their respective flesh samples. The results suggest that the hot water extract of the C. lanceolata RS can be utilized as a tea material.
Optimal Extraction Conditions of Active Components from the Adventitious Roots of Noni (Morinda citrifolia)
Kim, Myong-Ki ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 111~116
DOI : 10.9721/KJFST.2016.48.2.111
To determine the optimum condition for the extraction of active components, noni adventitious roots were extracted under various conditions employing various solvents including methanolic water at different ratio (20, 40, 60, 80, and 100% water), extraction times and extraction methods. Anthraquinones, phenolic compounds, and flavonoids extraction using different solvents showed that 1 h of ultrasonic extraction was effective in 60-80% methanol, and 2 h of reflux extraction was effective in 80% methanol. To compare the extraction efficiency of active components according to different extraction methods and extraction times for noni adventitious roots, the active components were extracted by ultrasonic extraction, shaking extraction, reflux extraction, homogenizer extraction, high-pressure extraction, and soaking extraction. The highest phenolic contents were found in the extracted from ultrasonic extraction and anthraquinones and flavonoids contents were highest in the reflux extraction.
Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue
Kim, Jung Sun ; Jung, Hyo Yeon ; Park, Eun Young ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 117~121
DOI : 10.9721/KJFST.2016.48.2.117
The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.
Aroma Characteristics of Acai Berry
Lim, Seung-Hee ; Nam, Heesop ; Baek, Hyung-Hee ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 122~127
DOI : 10.9721/KJFST.2016.48.2.122
The objective of this study was to identify the volatile compounds and aroma-active compounds from acai berry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation (SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acai berry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aroma extract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFE and LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the major volatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol.
(berry, rose), trans-linalool oxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds in acai berry. The most intense aroma-active compound of acai berry was
Development of a Rapid Foodborne-pathogen-detection Method Involving Whole-genome Amplification
Seong, Ji-Yeong ; Ko, Young-Jun ; Myeong, Hyeon-Koon ; Oh, Se-Wook ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 128~132
DOI : 10.9721/KJFST.2016.48.2.128
In this study, polyethylene glycol (PEG) was used to improve DNA amplification efficiency during whole genome amplification (WGA). Amplification efficiency was determined by adding PEG with different molecular weights to the WGA reaction. The greatest increase in amplification efficiency was obtained with PEG 4,000 used at 1.5% concentration. Foodborne pathogenic DNA was amplified by WGA and quantitatively analyzed by real-time polymerase chain reaction. DNA of Salmonella serotype Typhimurium, Listeria monocytogenes, and Vibrio parahaemolyticus was amplified 7,777.01, 9,981.22, and 1,239.03 fold, respectively, by WGA. On adding PEG in the WGA reaction (i.e., enhanced WGA [eWGA]), 18-40-fold more DNA amplification was achieved. Thus, these analyses showed that foodborne pathogens, which are usually present at very low concentration in foods, can be detected by real-time PCR and WGA.
Characteristics and Sensory Optimization of Taro (Colocasia esculenta) under Different Aging Conditions for Food Application of Black Taro
Jeon, Yu-Ho ; Lee, Ji-Won ; Son, Yang-Ju ; Hwang, In-Kyeong ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 133~141
DOI : 10.9721/KJFST.2016.48.2.133
The physicochemical properties, antioxidant capacities, and sensory optimization of taro (Colocasia esculenta) under different aging conditions were investigated to develop black taro. Black taro was processed in three steps (steaming:
for 1 h; aging: 85, 90,
for 20, 40, and 60 h; drying:
for 24 h) and ground into a powder for all experiments. Black taro showed an increased crude fiber content and browning index compared to raw taro. Calcium oxalate contents, reducing sugar contents, moisture contents, and lightness values were decreased during the processing of taro. Improvements in total polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were observed in the black taro samples aged at higher temperature. Response surface methodology was used for sensory optimization, and the optimum aging conditions with the highest acceptance values were found to be
for 39.50 h for taste, and
for 42.60 h for overall acceptance.
Effect of Ripening Conditions on Quality of Winter Squash 'Bochang'
Park, Do-Su ; Tilahun, Shimeles ; Hyun, Jae-Young ; Kwon, Hye-Soon ; Jeong, Cheon-Soon ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 142~146
DOI : 10.9721/KJFST.2016.48.2.142
Ripening conditions of the winter squash 'Bochang' were evaluated. Soluble solids contents increased as the ripening duration was prolonged and with higher temperature. After harvest, the Hunter 'b' value of the skin was 2.42. At 25 and
, the Hunter 'b' values were recorded at approximately 6.91 and 7.56, respectively. At
, the Hunter 'b' value was increased to about 7.79 on day 9. Furthermore, at
, the appearance quality was reduced with a yellowing phenomenon of the pericarp observed after 9 days. The starch contents also decreased with higher temperature, and sucrose contents increased in all ripening conditions with a longer period and higher temperature. Overall, these results indicate that ripening conditions of
for 18-21 days and at
for 12-15 days are suitable for the optimum ripening of winter squash.
Physicochemical Quality Characteristics of Traditional Kamju Using Extruded Rice Collet Powder
Je, Hae-Soo ; Kang, Kyung-Hun ; Park, Si-Young ; Choi, Byeong-Dae ; Kang, Young-Mi ; Kim, Jeong-Gyun ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 147~152
DOI : 10.9721/KJFST.2016.48.2.147
This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at
. Rice collet powder was prepared by adjusting the barrel temperature to
, screw speed to
, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at
for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.
Chitosan Nanoparticle System for Improving Blood Circulation
Lee, Ji-Soo ; Yoon, Hyun-Sook ; Kim, Eun Suh ; Nam, Hee Sop ; Lee, Hyeon Gyu ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 153~158
DOI : 10.9721/KJFST.2016.48.2.153
The principal objective of this study was to produce a chitosan nanoparticle (NP) system for improving blood circulation. Chitosan NPs were prepared using fucoidan and
acid (PGA), denoted as CS/Fu and CS/Fu/PGA NPs, respectively. As the chitosan concentration was increased, the activated partial thromboplastin time (APTT) of the NPs significantly increased (p<0.05). When the concentration of fucoidan and
was 5-20 and
, respectively, the size of the CS/Fu and CS/Fu/PGA NPs was approximately 200 and 100 nm, respectively. With an increase in the fucoidan and PGA concentration, the APTT of CS/Fu and CS/Fu/PGA NPs significantly increased (p<0.05). These results suggest that CS/Fu and CS/Fu/PGA NPs could be used as a potent NP system for improving blood circulation.
Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder
Lim, Jeong Ah ; Lee, Jun Ho ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 159~164
DOI : 10.9721/KJFST.2016.48.2.159
This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness (
), redness (
), and yellowness (
) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.
Effect of Hydrothermal and Enzymatic Treatments on the Physicochemical Properties of Waxy Maize Flour
Lee, Dong-Jin ; Choi, So-Mang ; Lim, Seung-Taik ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 165~171
DOI : 10.9721/KJFST.2016.48.2.165
Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments were evaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) and enzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maize flours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified and enzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis of ANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharper crystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity of HMT-modified waxy maize flours were decreased by hydrothermal treatment.
Cirsium japonicum Extracts Show Antioxidant Activity and PC12 Cell Protection against Oxidative Stress
Jang, Miran ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 172~177
DOI : 10.9721/KJFST.2016.48.2.172
The phenolic compounds, antioxidant activity and neuronal cell protective effect of Cirsium japonicum extract were evaluated in this study. High performance liquid chromatography mass analysis showed that C. japonicum was composed of chlorogenic acid, linarin, and pectolinarin. C. japonicum extract showed its antioxidant activity with half-maximal inhibitory concentrations of 567 and
by DPPH and ABTS radical scavenging activity, respectively. The total antioxidant capacities of C. japonicum via DPPH, ABTS, and FRAP assays were 11.32, 100.15, and
trolox equivalents, respectively. In addition, the neuroprotective effect of C. japonicum extract was investigated by measuring cell viability via MTT, LDH and DCF-DA assay using
PC12 cells. C. japonicum extract showed neuronal cell protective effects in a dose-dependent manner. These results indicated that C. japonicum extract has potent antioxidant and neuronal protective effects. Therefore, C. japonicum can be regarded as an effective and safe functional food resource as natural antioxidants, and may decrease the risk of neurodegenerative disorders.
Effect of Diet Containing Whole Wheat Bread with Capsosiphon fulvescens and Lindera obtusiloba Ethanol Extracts on Plasma Glucose and Lipid Levels in Rats
Han, Ah-Ram ; Kim, Se-Wook ; Chun, Su-Hyun ; Nam, Mi-Hyun ; Hong, Chung-Oui ; Kim, Bok Hee ; Kim, Tae Cheol ; Lee, Kwang-Won ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 178~186
DOI : 10.9721/KJFST.2016.48.2.178
The present study was conducted to investigate the effect of whole wheat bread with added Lindera obtusiloba (LO) and Capsosiphon fulvescens (CF) ethanol extracts on serum glucose and lipid levels in Sprague Dawley rats. Rats were divided into five groups depending on the diet administered: normal bread (NC), whole wheat bread (W), whole wheat bread with LO leaves extract (WL), whole wheat bread with CF extract (WC), and whole wheat bread with freeze-drying CF (WDC). After 4 weeks of consuming the experimental diet, the blood glucose level and hemoglobin A1c contents were found to be significantly lower in the W, WL, WC, and WDC groups than in the NC group. The high-density lipoprotein-cholesterol levels increased in the WL group when compared to those in the NC group and triglycerides levels decreased in all wheat groups compared to those in the NC group. These results suggest that wheat breads containing LO and CF extracts are effective for preventing hypercholesterolemia and obesity.
Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an Electronic Nose
Han, Hyun Jung ; Dong, Hyemin ; Noh, Bong Soo ;
Korean Journal of Food Science and Technology, volume 48, issue 2, 2016, Pages 187~191
DOI : 10.9721/KJFST.2016.48.2.187
The objective of this study was to analyze the volatile compounds in rice under various milling degrees using a mass spectrometry-based electronic nose and discriminant function analysis (DFA). Less volatile components were more frequently found in rice with a lower milling degree. Milling degree resulted in a shift of DF1 to the left side of the DFA plot. This indicated that the DF1 scores were correlated with the milling degree of rice. Brown rice was found to have more volatile components regardless of the milling degree. Thus, rice prepared at different milling degrees could be effectively discriminated with electronic nose analysis. Moreover, more volatile components were detected with an increase in storage time. A slight change in volatile components was found with an increase in the milling degree. The electronic nose could predict the milling degree and storage time of rice.