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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 17, Issue 4 - Dec 1988
Volume 17, Issue 3 - Sep 1988
Volume 17, Issue 2 - Jun 1988
Volume 17, Issue 1 - Mar 1988
Selecting the target year
Effect of Ethanol Intake on the Concentration of Minerals in Broiler Chicks
Oh, Hyong-Kun ; Koh, Jin-Bog ; Kim, Jae-Young ; Ko, Yong-Du ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 77~84
The effect of chronic ethanol consumption on the concentration of minerals in tissues and serum was studied in growing broiler chicks. Four different groups of the chicks were fed mixtures of 0(control), 1,2 and 3% ethanol and water respectively for 7 weeks. Body weight gain in 1% ethanol group and liver weight in 3% ethanol group were significantly higher than those of control. Mg, K, Mn, and Zn concentrations in liver were higher in ethanol groups than those in control. In ethanol groups, femoral muscle Mg level was increased while its Na concentration was decreased. The concentrations of Ca, Mg and Na in serum were higher in 3% ethanol group than those in control, 1 or 2% ethanol groups. In femur, Zn and Fe levels in 1% ethanol group and Mn concentration in 2 or 3% ethanol groups were increased. But its weight, length, and ash content were not affected by ethanol intake.
Effects of Alkali Treatment of Soybean on the Qualty of Soybean Milk
Oh, Joon-Sei ; Lee, Gyu-Hee ; Lee, Won-Yong ; Lee, Ka-Sun ; Oh, Man-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 85~94
This experiment was carried out to obtain the basic data for removal the astringency and off-flavor in soybean milk, by means of soaking of soybean in NaOH and
solutions. The changes of phenolic compounds in soybean during soaking were investigated with HPLC and also the changes of flavor and sensority of soybean milk, prepared from soaked soybean were studied. Phenolic compounds of soybean were identified as chlorogenic, p-hydroxybenzoic, p-coumaric, ferulic and gentisic acid and, chlorogenic acid content was greater than the others. The chlorogenic acid of soybean was mainly neutral type and the other compounds were almost acidic type. Up to 85% of the chlorogenic acid was removed by soaking of soybean in 0.1% of NaOH solution for 8 hrs. Phenolic compounds of soybean was almost removed by soaking in 0.1% of NaOH solution at
for 1 hr. Chemical composition of soybean milks prepared from soaking of soybean in water, 0.1% NaOH and 0.5%
solution were similar. Hexanol content of beany flavor in soybean milk was increased by soaking of soybean in NaOH solution, where as hexanal, propanal, pentanal contents were removed up to 60%. Color of soybean prepared from soaking of soybean in NaOH solution at high temperature were deep yellow but were high whiteness in soybean milk prepared from soaking of soybean in water at low temperature. Sensority of soybean milk prepared from soaking of soybean in 0.1% of NaOH solution at
for 1 hr was more favorable than the others.
Survey on the Favorite Food of Housewives Lived in the Metropolitan Area and Rural Area
Han, Myung-Kyu ; Chang, Hyun-Ki ; Hong, Young-Pyo ; Lee, Sung-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 95~102
This survey was performed to investigate the favorite foods of housewives lived in the metropolitan area and farm and fishing village, and to find the correlation of the results between those two areas. The most favorite staple foods of housewives in both areas were boiled rice, and iced noodle in noodles. The most favorite sidedishes were beef soup, pot stew with soybean paste, roasted ribs, beef, pickled wild seasame leaf, fried shrimp and pickled korean cabbage. The most favorite one in beverages was fruit punch, and in teas was coffee. Jangachies(pickled vegetables with spices) were in complete correlation, on the other hands buns, fruits, seasoned greens and broths were in the convese correlation between the metropolitan area and farm and fishing village. Teas, diet foods, meats, pan boilings, confections, noodles, somothered dishes, fried foods, boiled rices, Kimchies, rice cakes, hard-boiled foods in soy and beverages were in the general correlation between those two areas.
Effect of Level and P/S Ratio of Dietary Fat on Fecal Neutral Steroids and Bile Acids Excretion of Rats
Lim, Hyeon-Sook ; Kim, Seong-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 103~109
This research was designed to investigate the influence of dietary fat and cholesterol on the excretions of neutral steroids and bile acids of rats. Experimental groups were divided into 6 groups according to the dietary treatment. A
factorial arrangement of treatments included 3 levels of dietary fat(15, 30 or 45% energy) and 2 levels of dietary fat saturation(0.5 or 1.0n P/S ratio). After 4 weeks feeding, fecal excretions of total lipids, neutral steroids and bile acids were determined. The following results were obtained. Body weight gain, feed intake and feed conversion ratio were singnificantly influenced by dietary fat level. Lipid digestibility was significantly increased in proportion to the level of dietary fat. However, no effect has been found in fecal secretions of total lipids, neutral steroids and bile acids by the differences of dietary fat levels and P/S ratios. The consumption of dietary cholesterol improved body weight gain, feed conversion ratio and lipid digestibility, but decreased total lipids excretion. And also, neutral steroids excretion showed tendency of increase with decreasing the fraction of coprostanol and increasing that of coprostanone, and total bile acids showed tendency of decrease by the consumption of dietary cholesterol.
Changes of Salt and Calcium Concentration in Radish during Salting
Kim, Soon-Dong ; Kim, Mee-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 110~114
Salt penetration, moisture effluence and elution of calcium of radish were investigated during salting in
salt solution. The desirable salt concentration of kimchis were also evaluated by sensory method. Among 20 samples collected from domestic and commercially prepared kimchis, 8 samples were found to be desirable salt concentration having the concentration range of
. Moisture and calcium diffused from radish tissue were increased as the salt concentration increased. The proper salting time were estimated to be two hours at 3%, one hour at 5% and 30 minutes at 10% of salt at
. Salting at high concentration shortened the salting time but brought a significant calcium loss.
Effect of Growth Regulators on th Growth and Vitamin C Biosynthesis During Germingation of Soybean
Kim, Sang-Ock ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 115~124
This study was carried out to realize the effect of gibberllic acid
, 1-naphthaleneacetic acid(NAA) and indole-3-acetic acid(IAA) on the biosynthesis of vitamin C. The relation between carbohydrate metabolism and vitamin C production in soybean sprouts was also investigated. Growth, vitamin C content, protein, galactonolactone dehydrogenase(GLD), ribulose diphosphate carboxylase(RuDpCO) and RNA level in the plastid and cytoplasm were determined. The effects of protein and respiratory inhibitors on the growth and vitamin C production were also examined. The most favourable growth of soybean sprouts was observed at the level of NAA
in the single treatment, respectively, and also favourable at levels of
in the case of mixed treatment. The excellent growth was observed at the level IAA
among all the single and mixed treatments. When the soybean sprouts were treated with NAA
, the maximum growth rate was observed at the level of IAA
and the conten of vitamin C was 24.26mg% which was 1.6 times higher than that of the control. RuDpCO was inhibited by the chloramphenicol at the concentration that did not inhibit the growth but the activities of NADP-GDH, GLD and vitamin C content were not affected. These results showed that the biosynthesis of viamin C had nothing to do with the activity of chloroplastic RNA but with cytoplasm. The highest vitamin C content was found at the the level of IAA
, where the GLD activity increased up 1.8 times of the control. The concentration of IAA
promoted the biosynthesis of RNa and protein both in chloroplast and cytoplasm, especially in the cytoplasm. Thus it suggeted that IAA affected vitamin C biosynthesis by regulating RNA level in the cytoplasm. 2,4-Dinitrophenol as an uncoupler of oxidative phosphorylation did not inhibit the vitamin C biosynthesis, however, all of the respiratory inhibitors severely inhibited the growth and vitamin C biosynthesis.
Studies on N-Nitrosamine of Korean Ordinary Soysauce
Sung, Nak-Ju ; Hwang, Oe-Ja ; Lee, Eung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 125~135
In recent years, the presence of N-nitrosamine, which was produced by the interaction of nitrite and secondary amine, in the fermented foods has been the subject of considerable interest and controversy. In this experiment, the levels of N-nitrosamine such as N-nitrosodimethylamine(NDMA), N-nitrosodiethylamine(NDEA) and N-nitrosodipropylamine(NDPA) in the Korean ordinary soysauce, which were added with ascorbic acid, sorbic acid, and sodium benzoate in the making of it were analyzed by low resolution mass spectrometry, and then the changes of dimethylamine(DMA), nitrate and nitrite nitrogen during the fermentation of it were observed. The contents of DMA nitrogen increased during the fermentation of Korean ordinary soysauce, continuously, but those of DMA nitrogen in the soysauce which had been added with ascorbic acid were inhibited, considerably, until the fermentation of 70days. The levels of nitrate nitrogen during the fermentation of Korean ordinary soysauee decreased, while those of nitrite nitrogen increased. The soysauce which had been incoporated with ascorbic acid in the making of it showed low amounts of nitrite. The concentration of NDMA in the control sample were 2.7 and
after the fermentation of 30 and 60 days, respectively, those of NDMA increased during the fermentation of Korean ordinary soysauce, but NDEA and NDPA in all of the soysauce were not detected. The samples were treated with ascorbic acid, sorbic acid, and sodium benzoate in the making of Korean ordinary soysauce were turn out to be effective in preventing the formation of NDMA. Inhibitive actions from food additives as above were, respectively,
(sorbic acid) an
(sodium benzoate) in comparison with control sample during the fermentation of Korean ordinary soysauce. NDMA contents were detected below
in the soysauce, which food additives were mixed to the pure NaCI in the brewing of it. Free amino acids such as glutamic acid, proline, and histidine were proved to be inhibiting the formation of NDMA during the fermentation of Korean ordinary soysauce. This might be due to the reaction above amino acids and nitrite by Van Slyke reaction.
Conditions of Quantitative Analysis for free Amino Acid in Fermented Proteins
Ryu, Hong-Soo ; Moon, Jung-Hye ; Lee, Kang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 136~143
This study was performed to provide the optimal conditions of quantitative analysis for free amino acid in fermented protein foods. The water extractable free amino acid from dairy fermented foods was extracted effectively at
for 40 min., while it were extracted from fermented soy products at
for 3 hours. A close results of free amino acid content to those from amino acid analyzer were obtained using OPDA method with lysine standard after deproteinizing with 1% picric acid. 95% ethanol used as a deproteinizing reagent could give a comparable results to those from picric acid treatment in determining free amino acid content using OPDA method. Therefore, ethanol treatment was more recommendable than picric acid treatment which has some troubles in removing excess picric acid through Dowex resin column. The most desirable precipitation method for free amino acid determination using TNBS method was 95% ethanol treatment among the various deproteinizing procedure. The copper salt method was not suitable owing to its lacking reproducibility and pronounced discrepancy in determining free amino acid.
Studies on Gelatinization Characteristics of Some Starches by Differential Scanning Calorimetry
Kong, Jai-Yul ; Kim, Min-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 144~148
Differential scanning calorimerty(DSC) was used to study gelatinization phenomena of defatted rice, corn, wheat, potato starch and nondefatted rice and wheat starch at heating rate
. Gelatinization temperature of defatted rice and wheat starch indicated
lower temperature than nondefatted starch. More rapid heating rate resulted in a increasing of the gelatinization enthalpy for various starches. A linear relation was observed between water content, heating rate and gelatinization temperature. From the linear relationship existing between water content and gelatinization enthalpy, minimum water content for the gelatinization were 41, 38, 33 and 30% of rice, potato, wheat and corn starch, respectively.
Precessing of Smoked Dried and Powdered, Sardine for Instant Soup
Oh, Kwang-Soo ; Chung, Bu-Kil ; Kim, Myung-Chan ; Sung, Nak-Ju ; Lee, Eung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 149~157
This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to
moisture content at
for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid,
acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.
Antioxidative Effects of Some Antioxidants according to Storage Conditions of Cooked Soybean Oil
Yoon, Soo-Hong ; Lee, Myoune-Jin ; Park, Byoung-Yoon ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 158~163
The changes of the physico-chemical properties and fatty acid compositions of cooked soybean oil, 30 min at
, were investigated to compare the antixidative effects of some antioxidants such as BHA,
and sesamol according to various storage conditions(room temperature, room temperature with a air tight in the dark and low temperature with air tight) for 4 weeks. The order of antioxidative effects according to different storage conditions was low temperature with air tight, room temperature with air tight in the dark and room temperature. Acid values, peroxide values and carbonyl values of soybean oil stored under low temperature with air tight after
treatment were similar to those of soybean oil stored under room temperature after BHA treatment. The relative contents of linoleic acid and linolenic acid decreased during storage, wheras those of oleic acid and palmitic acid increased. The contents of linoleic acid in soybean oil treated with
and BHA under low temperature with air tight storage were
, respectively. These contents were very high in comparison with those in untreated oil under room temperature storage,
Composition of Lipid Glass and Fatty Acid in Free and Bound Lipids From Mungbean
Um, Soo-Hyon ; Cheigh, Hong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 164~171
The composition of lipid class and fatty acid of free lipids(FL) and bound lipids(BL at low temperature and BL at high temperature) from Mungbean (Phaseolus radiatus, L) was investigated with the chromatographic procedures. The contents of neutral lipid (NL), glycol lipids(GL) and phospholipids(PL) in FL were 89.1%, 7.1%, and 3.7%, on the other hand those of BL were
, respectively. The major components of NL fraction were triglycerides, 1,2-diglycerides and esterified sterol in the lipids of FL and BL. Esteryl steryl glycosides and monogalactosyl diglycerides were observed as major GL components of FI and BL. Of the PL in FL and BL, phosphatidyl ethanolamine, diphosphatidyl glycerides and phosphatidyl choline were the major components. The predominent fatty acids of NL, GL and PL were linoleic, palmitic and linolenic acids. There are a little difference between the compositions of BL at low and high temperature extraction.
Composition of Fatty Acid and Amino Acid in Water Extracted Material from Cockscomb Plant Root
Nam, Hyun-Keun ; Rho, Gi-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 172~175
Composition of fatty acids and amino acids in water extracted material of cooks comb plant root was studied by HPLC and GC-MS. There are 14 kinds of fatty acids in water extracted material of cockscomb plant root, especially, hexadecadienoic acid
was contained. Tricoasnoic acid, lignoceric acid, cerotic acid and 1,1'-[3-(2-cuclopentylethyl:dene)-1,5-pentanediyl] bis-cyclopentane were identified by HPLC and GC-MS. There are 16 kinds of acids containing
acid in water extracted material of cockscomb plant root.
Effect of Calcium and Magnesium on the Lipid and Mineral Composition of Serum and Tissues in Cholesterol-fed Rats
Chang, Soon-Hee ; Cho, Soo-Yeul ; Park, Mi-Lee ;
Journal of the Korean Society of Food Science and Nutrition, volume 17, issue 2, 1988, Pages 176~183
This experiment was undertaken to investigate the effect of caluium and magnesium on the lipid and mineral composition of serum and tissues in cholesterol-fed rats. GOT of serum was significantly decreased in normal Ca and high Mg supplemented group. Serum cholesterol level was significantly decreased in high Mg supplemented group, whereas that of low Mg supplemented group was significantly increased. Content of total lipid in liver were significantly decreased by supplementation with high calcium of magnesium. However, the content of cholesterol was not affected by supplementation with high calcim and that of low Mg supplemented group was significantly increased. In fatty acid composition of liver, he the order of fatty acid content is as following; oleic acid (18:1), stearic acid(18:0), and palmitic acid(16:0). Levels of Ca, Mg, K and Cu in liver were significantly affected by dietary calcium and magnesium levels. The Mg level of kidney was decreased but Cu level was elevated in cholesterol supplemented group. Levels of Ca, Mg, and Zn in serum were significantly elevated by supplementation with high calcium or magnesium.