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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 33, Issue 10 - Dec 2004
Volume 33, Issue 9 - Nov 2004
Volume 33, Issue 8 - Oct 2004
Volume 33, Issue 7 - Aug 2004
Volume 33, Issue 6 - Jul 2004
Volume 33, Issue 5 - Jun 2004
Volume 33, Issue 4 - Apr 2004
Volume 33, Issue 3 - Mar 2004
Volume 33, Issue 2 - Feb 2004
Volume 33, Issue 1 - Jan 2004
Selecting the target year
Antioxidant Activities of Clove by Extraction Solvent
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 609~613
DOI : 10.3746/jkfn.2004.33.4.609
This study was investigated on antioxidant activities of water, methanol and ether extracts of clove. The extraction yields of water, methanol and ether extracts were 34.7, 21.4 and 17.0%, respectively. Total phenolic contents of water, methanol and ether extracts were 23.1, 55.7 and 34.9%, respectively. Eugenol contents were 6.1 and 8.1% in methanol and ether extracts, but it was not detected in water extract. Electron donating abilities of water, methanol and ether extract were 36.1, 30.9 and 29.7%, respectively. In linoleic aicd system, the ether extract showed more high antioxidant activity than water and methanol extracts. The antioxidant activity of ether extract was almost equal that of
-tocopherol, but weaker than that of BHT In linoleic acid emulsion system, the water extract showed higher or stronger antioxidant activity than methanol and ether extracts. Antioxidant activities in linoleic acid emulsion substrates were in order of BHT ＞water extract＞methanol extract＞ether extract＞
Effect of Dietary β-Cyclodextrin on Egg Quality and Cholesterol Content of Egg Yolks
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 614~620
DOI : 10.3746/jkfn.2004.33.4.614
This study was to determine the effect of dietary
CD) on egg quality and cholesterol content of egg yolk. One-hundred 28-week-old laying hens were randomly distributed into five groups of twenty hens each and maintained in individual laying cages for 10 weeks of the experiment. They were assigned to the five treatments of experimental layer diets containing 0, 3, 5, 7 or 10% pure
CD of diets. Food intake, egg production and egg weight varied slightly and insignificantly in the hens fed with 0, 3, 5 or 7%
CD-added diets. But food intake, egg production, and egg weight were uniformly lower (p＜0.05) in the hens fed with 10%
CD-added diets. Food conversion rate, when expressed per number egg, was impaired (p＜0.05) without having an obvious relation to the dietary
CD level. No difference in haugh unit, egg yolk color, and egg shell thickness was found among treatment. The cholesterol content of egg yolks was significantly decreased (p＜0.05) to 3.76, 5.12, 5.49 and 6.48 mg/g yolk in
CD 3, 5, 7 and 10% treatments respectively when compared to that of the
CD 0% group. The cholesterol content of eggs, when expressed in mg/60 g egg, was greatly (p＜0.05) decreased to 54, 71, 77 and 86 mg in
CD 3, 5, 7 and 10% treatments when compared to that of the
CD 0% group. The most striking effects (p＜0.05) were observed in
CD 5% and 7% treatments, whose cholesterol content decreased from 28.19% to 30.23%. In conclusion,
CD added-diets fed to laying hens can reduced the cholesterol content of egg yolk, and this new type of egg yolk with lower cholesterol can be considered a functional livestock food.
Electron Donating Abilities, Nitrite Scavenging Effects and Antimicrobial Activities of Smilax china Leaf
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 621~625
DOI : 10.3746/jkfn.2004.33.4.621
Electron donating abilities, nitrite scavenging effects and antimicrobial activities of various fractions obtained from ethanol extract of Smilax china were examined. Among the fractions investigated, the highest electron donating ability was determined with ethyl acetate fraction showing about 81.0% when reacted for 10 min. However, the lowest ability was found from chloroform fraction. Ethyl acetate and butanol fractions also showed very high nitrite scavenging activity at all concentrations tested. All the fractions revealed antimicrobial activity against Listeria monocytogenes and Staphylococcus aureus, Gram (+) bacteria, at both 2.5% and 5.0% concentrations. However, no antimicrobial activity was observed on Escherichia coli O157:H7 and Salmonella Typhimurium, Gram (-) bacteria, at 2.5%, but very low activity was detected by 5.0% concentration of ethanol extract, ethyl acetate and water fractions.
Effect of Steam Distillates Prepared from Herbal Medicines on Immunostimulating Activity
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 626~632
DOI : 10.3746/jkfn.2004.33.4.626
Of hot- water extracts prepared from 30 kinds of herbal medicines, Acanthopanax senticosus (75.6% inhibition of control), Atractylodes macrocephale (71.3%), Panax ginseng (70.0%), Glycyrrhiza uralensis (66.3%) and Angelica acutiloba (63.1%) showed the potent tumor metastasis inhibition activity against colon 26-M3.1 lung carcinoma at 2.5 mg/kg body weight, whereas the other extracts had a little activity, except for Pueraria thunbergiana (58.6%) and C. leticulata (54.9%) having the intermediate activity. We also found that Citrus leticulata (1.80-fold of control), A. macrocephale (1.73-fold), A. senticosus and G. uralensis (1.64-fold) enhanced on Peyer's patch cells mediated-hematopoietic response at 100
/mL. In addition, these active herbal medicines were prepared into steam distillates to improve the food rheology as beverage, and to remove the inactive components. Among these steam distillates, A. macrocephale, G. uralensis and A. senticosus showed the significant tumor metastasis inhibition activity at 2.5 mg/kg body weight (58.7%, 50.3% and 41.9%, respectively), and A. macrocephale had the potent activity even at 0,25 mg/kg body weight (49.7%). In treatments of steam distillates with Peyer's patch cells, A. macrocephale and A. senticosus significantly increased the bone marrow cell proliferation even at 10
/mL (1.49- and 1.28-fold of control). Although steam distillates had lower activity than hot-water extracts, herbal medicines, such as A. macrocephale and A. senticosus, showed the high immunostimulating activity in hot-water extracts as well as steam distillates. Therefore, these results assumed the possibility that steam distillates from herbal medicines might be utilized to food industry for beverage.
Cytotoxic Effect of Inonotus obliquus Composition in HCT-15 Human Colon Cancer Cells and AGS Gastric Cancer Cells
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 633~640
DOI : 10.3746/jkfn.2004.33.4.633
This study was performed to investigate the cytotoxic effect of the water-extract from Chaga mushroom (Inonotus obliquus) compositions containing powdered green tea in HCT-15 human colon carcinoma, AGS human gastric carcinoma and NIH3T3 mouse normal fibroblast cells using viable cell count and MTT assay. The water-extract from Chaga mushroom compositions induced inhibitory effects on proliferation of HCT-15 and AGS cells in the MTT assay and viable cell count. However, mouse normal NIH3T3 cells were exhibited 80% survival under the same condition. Chaga mushroom compositions showed highly antiproliferative effect in human cancer cell line HCT-15 and AGS, but not in mouse normal cell line NIH3T3. These results suggest that Chaga mushroom (Inonotus obliquus) compositions containing powdered green tea are the candidate for chemoprevention in colon and gastric cancer.
In Vivo Evaluation of Chondroitin Sulfates from Midduk (Styela clava) and Munggae Tunics (Halocynthia roretzi) as a Cosmetic Material
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 641~645
DOI : 10.3746/jkfn.2004.33.4.641
Crude chondroitin sulfates extracted from midduck tunics (Styela clava) and munggae tunics (Halocynthia roretzi) were examined in vivo in order to be utilized as a cosmetic material which was followed by an in vitro assay. Examinations, such as acute oral toxicity, skin sensitization, acute eye irritation, and primary skin irritation, were peformed with a variety of laboratory animals. Phototoxic and photosensitization tests were not conducted since all chondroitin sulfates failed to absorb U.V. light at the range of 280 to 420 nm. In acute dermal and eye irritation, both specific clinical signs and dead cases were not demonstrated during the test period, but crude chondroitin sulfates from midduck and munggae tunics, and standard chondroitin sulfate from bovine trachea were showed 2.5, 1 and 1.25 of acute ocular irritation index (A.O.I.), respectively. In the case of skin sensitization, crude chondroitin sulfate from midduck tunics exhibited neither specific clinical signs nor dead cases in the entire course of the examination. While in acute oral toxicity, crude chondroitin sulfates from both midduck and munggae tunics found neither specific clinical signs nor dead cases during the test, and LD50 was suspected to be over 2 g/kg. Based on this study, it was proven that crude chondroitin sulfates from either midduck or munggae tunics can be used safely as a cosmetic material.
In vitro Examination of Chondroitin Sulfates Extracted Midduck (Styela clava) and Munggae Tunics (Halocynthia roretzi) as a Cosmetic Material
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 646~652
DOI : 10.3746/jkfn.2004.33.4.646
With the aim of using a cosmetic material, chondroitin sulfates extracted from midduck tunics (Styela clava) and munggae tunics (Halocynthia roretzi) were examined in vitro with two cell lines for cell toxicity, collagen synthesis, cell growth and recovery ability after U.V. irradiation. Cell toxicity test with A 431 and CCD 1108Sk was able to observe high activity between 400 and 600
/m while standard chondroitin sulfate (CS) purchased from Sigma was showed at 80
/mL. Even fraction 1 and 2 collected from chondroitin sulfates originated from midduck appeared having the highest activity between 600 and 1000
/mL, but slightly lower compared to crude chondroitin sulfates from both mideduck and munggae. In cell growth examination, it was not able to find significant differences between chondroitin sulfates used. Both crude chondroitin sulfates were exhibited the highest activity for two cell lines except that of mideduck which was showed activity for CCD 1108Sk. CS, fraction 1 and 2 from midduck were not able to demonstrate a significant activity in collagen synthesis. On the contrary, crude chondroitin sulfates from both munggae and midduck were showed the highest activity at 100 and 50
/mL with only CCD 1108Sk. The recovery ability after U.V. irradiation with crude chondroitin sulfates from both munggae and midduck were showed high activity at 400
/mL with CCD 1108Sk and A 431. But there were no activity observed in fractions examined, As a consequence, the crude chondroitin sulfates from both munggae and midduck might not only be available as a cosmetic material but also useful for increasing some activity by blending properly.
Effects of Aralia elata Water Extracts on Activities of Hepatic Oxygen Free Radical Generating and Scavenging Enzymes in Streptozotocin-Induced Diabetic Rats
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 653~658
DOI : 10.3746/jkfn.2004.33.4.653
Oxidative stress is currently suggested as a mechanism underyling diabetes. Accordingly, the present study was designed to evaluate the effect of Aralia elate water extracts (AEW) on activities of hepatic oxygen free radical generating and scavenging enzymes in streptozotocin (STZ)-induced diabetic rats. Male Wistar rats divided into nondiabetic group, diabetic group, and diabetic-AEW supplemented group. The extract was supplemented in 1.14% of raw Aralia elata/kg diet for 7 weeks. Diabetes was induced by injecting STZ (55 mg/kg BW, ip) once 2 weeks before sacrifying. The hepatic cytochrome P-450 content, xanthine oxidase and aminopyrine N-demethylase activities were significantly lowered in the diabetic group compared to the nondiabetic group. Whereas, the activities of aniline hydroxylase and oxygen free radical scavenging enzymes, superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase, glucose-6-phosphate dehydrogenase and glutathione S-transferase, were significantly higher in the diabetic group than in the nondiabetic group. However, the supplementation of AEW normalized these enzyme activities in STZ-induced diabetic rats. When the AEW was supplemented with the diabetic rats, hepatic glutathione content was markedly elevated as well as lipid peroxide level was significantly lowered compared to those of the diabetic group. Thus, these results suggested that AEW supplement enhanced the activities of oxygen species metabolizing enzymes in STZ-induced diabetic rats.
Effects of Ethylacetate Fraction of Plantain (Plantago asiatica L.) on Experimentally-Induced Gastric Mucosal Damage and Gastric Ulcers in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 659~667
DOI : 10.3746/jkfn.2004.33.4.659
Plantain has been used for antidiarrhea, antihemorrhage and the remedy of indigestion. Plantain was extracted with ethanol and fractionated systemically with n-hexane, chloroform, ethylacetate (EtOAC) and n-butanol. Antioxidant index (AI was expressed as induction period of oil containing various fractions/induction period of oil of 600 ppm) of EtOAC fraction was the highest among fractions in vitro. The protective effects of the EtOAC fraction of plantain (PE) administered 1 mL orally or intraduodenally on experimentally induced gastritis, gastric ulcer and gastric secretion were evaluated in rats. Sprague-Dawley rats weighing 250∼300 g were divided into 4 groups; negative control group (CON), PE 200 mg/kg treated group (PEL), PE 400 mg/kg treated group (PEH) and positive control group (cimetidine 100 mg/kg-CMT or omeprazol 100 mg/kg treated group-OMT), respectively, PE significantly suppressed HCl-ethanol induced gastric lesions and indomethacin-induced gastric ulcers (administered subcutaneouly) in rats. Specially PE 400 mg/kg showed significantly inhibitory effect, which was more potent than that of 100 mg/kg of commercial drug, cimetidine, and elevated an inhibitory effect to be close to the level in inhibitory ratio of omeprazol administered group in Shay's ucler. On gastric secretion in pylorus ligated rat, PE 200 mg/kg and 400 mg/kg decreased the gastric volume and acid output, but did not show an apparent effect on pepsin activity. In addition, PE 400 mg/kg depressed gastric ulcers induced by water immersion stress and duodenal ulcers induced by cysteamine administered subcutaneouly. These results suggest that the ethylacetate fraction of plantain can be used in prevention and treatment of experimentally induced gastric mucosal damage and ulcers.
Seasonal Variation of Nutritional Intake and Quality in Adults in Longevity Areas
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 668~678
DOI : 10.3746/jkfn.2004.33.4.668
The purpose of this study was to estimate seasonal variation of nutritional intake and quality in adults in longevity areas. Dietary survey was given to 469 subjects over age 20 living Bukjeju-gun, Yecheon-gun, and Sunchang-gun of Korea, using 24-hour recall method every 4 seasons over one-year period. The mean daily intakes (%RDA) of 4 seasons were 1313.3 ㎉ (72.0%) for energy, 47.3 g (82.2%) for protein, 20.2 g for fat, 228.0 g for carbohydrate, 12.8 g for dietary fiber. The differences were hardly significant among the seasons. Mean daily intakes of most of the vitamins and minerals were lower than RDA except vitamin C and folate, especially %RDAs of Ca, vitamin D, vitamin B
, vitamin E were less than 60% of RDA. In general, nutrient intake were high in spring compared to other seasons except vitamin C which was high in fall and winter. Mean daily intakes of cholesterol were 151.7 mg and 124.3 mg in males and females, respectively. The differences was significant between the two sexes but not among the seasons. PUFA : MUFA : SFA ratio of the subject was 1.0 : 1.3 : 1.2. Average CPF ratio of energy intake was 72.7 : 14.4 : 12.9, and energy intake ratio from carbohydrate was low in spring, in contrast energy intake ratios from protein was significantly high in spring. Mean adequacy ratio (MAR), an index of overall nutritional quality was 0.64 for female and 0.71 for male. The indices of nutritional quality (INQ) were over 1 for most of nutrients except 0.73 of Ca, 0.87 of vitamin A, 0.69 of vitamin B
, and 0.65 of vitamin E. Both MAR and INQ were significantly different among sex and seasons, values were higher in males than in females and were higher in spring with the exception of vitamin C. In conclusion, subjects in longevity areas did not consume enough nutrients quantitatively as well as qualitatively, especially Ca, vitamin A, vitamin B
, and vitamin E. Also mean daily intakes of most of vitamins and minerals were insufficient in females, and were significantly different among season. Therefore we must consider a counterplan to augment nutrition intake for them. In addition, it seems to be essential to micro nutrients to the food composition database to estimate dietary intakes more accurately.
Caloric Intake to Fat or Alcoholic Drink Intake in Middle-Aged Men Is Highly Co-related than Those in Young Men
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 679~686
DOI : 10.3746/jkfn.2004.33.4.679
In order to find the relationships of nutrient intakes and food consumptions to calorie intake for young and middle-aged men, a study was peformed using the data of Korean National HealthㆍNutrition Survey in 1998. Data from 659 young men (20 to 29 years) and 1,697 middle-aged men (30 to 49 years) were analysed for percent of recommended daily allowance (%RDA), index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) in order to evaluate one's Quality and quantity. We found that energy and nutrient intakes were not significantly different between young and middle-aged groups. Their calorie and nutrient intakes were below their RDA. The most insufficiently consumed nutrient (less than 75% of RDA) was calcium followed by thiamin vitamin A, and calorie. The lacks of calorie, protein, iron, vitamin C, and niacin were more widely-spread in the twenties than the middle-aged. The mean nutrient adequacy ratio of the middle-aged was better than that of the young, even though some INQ were worse. Only for the subjects consumed sufficient energy, there were positive relations between grains, meats or alcoholic drinks to calorie level in middle-aged men but there were positive relations between broiled fish/shell or fats/oils to calorie level in young men. It seemed that both middle-aged men eating alcoholic drinks, broiled meat, and grains and young men eating cake/cookies, rice cake/potato cake, grains, and sugars could consume enough calorie with nutritional imbalance.
Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: I. Microbiological Quality and Shelf-life
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 687~693
DOI : 10.3746/jkfn.2004.33.4.687
The objective of this study was to evaluate the combined treatment effect of gamma irradiation and rosemary extract powder on ready-to-eat hamburger steaks. After irradiation at 5, 10 and 20 k㏉, hamburger steaks manufactured with rosemary extract powder (200 and 500 ppm) were stored at 5
for 4 months and at 3
for 3 weeks. Total aerobic bacteria count of the ready-to-eat hamburger steak was approximately 5 log CFU/g level. All doses of gamma irradiation were effective in reducing the population of total aerobic bacteria and coliform bacteria in hamburger steaks. In hamburger steaks irradiated at 20 k㏉, tile microbial growth was not observed during storage. The shelf-life of hamburger steaks were determined by microbiological counts of 10
CFU/g and those of the steaks irradiated at 0, 5 and 10 k㏉ were ranged among 14, 28∼42 and 98∼112 days, respectively. The shelf-life of both irradiated hamburger steaks added with 500 ppm rosemary extract powder at 5 and 10 k㏉ was extended more 14 days than non-added sample. Results suggested that both gamma irradiation and rosemary extract powder may improve the shelf-stability of ready-to-eat ham-burger steak. However, when the storage temperature was abused (3
), the rosemary extract powder had not sufficient effect on the shelf- stability of hamburger steaks.
Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: II. Improvement in Quality
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 694~699
DOI : 10.3746/jkfn.2004.33.4.694
To evaluate combined effect of gamma irradiation and rosemary extract powder, hamburger steak was treated with 200 or 500 ppm of rosemary extract powder, or 200 ppm of butylated hydroxyanisole (BHA), gamma irradiation at the absorbed doses of 5, 10 and 20 k㏉, and stored at 5
for 3 months. The content of TBARS of irradiated ready-to-eat hamburger steak after gamma irradiation was in order of : Control＞Rosemary 200＞BHA＞Rosemary 500. Gamma irradiation accelerated lipid oxidation and decreased sensory qualify. However, the combined treatment of the addition of rosemary extract powder and irradiation was helpful for retarding the oxidation process and improving tie sensory characteristics during storage. Gamma irradiation decreased hardness and increased redness (a value) of ready-to-eat hamburger steak.
The Composition of Dietary Fiber on Brassica Vegetables
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 700~704
DOI : 10.3746/jkfn.2004.33.4.700
This study was conducted to determine the several structural carbohydrate of 9 kinds of brassica vegetables. The samples were dried at 6
for 24 hrs and ground to pass a 0.5 mm screen. The crude protein and crude fat contents of brassica vegetables were 2∼3 times higher than those of grain as dry matter basis. However, the crude ash content of brassica vegetables was 7 times higher than that of grain. Total dietary fiber (TDF) was ranged from 24.26% (Narinosa) to 47.33% (Chinensis) as dry matter basis. Insoluble dietary fiber (IDF) was ranged from 17.75% (Narinosa) to 26.81% (Toscana) as dry matter basis. Soluble dietary fiber (SDF) was ranged from 3.20% (Toscana) to 23.45% (Narinosa) as dry matter basis. The correlation of brassica vegetables was r=0.30 between TDF and IDF, r=0.89 between TDF and SDF (p＜0.01), r =0.25 between TDF and CHO, and r=0.29 between DFi and NDF (p＜0.05), respectively.
Antimicrobial Activity of ε-Polylysine Mixtures against Food-borne Pathogens
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 705~710
DOI : 10.3746/jkfn.2004.33.4.705
This study was conducted to investigate the difference of antimicrobial activity between
-polylysine/grapefruit seed extract mixture and
-polylysine/glyceride mixture against food-borne pathogens. The minimum inhibitory concentration (MIC) of the
-polylysine/grapefruit seed extract mixture was 100 times lower than that of the
-polylysine/glyceride mixture. In case of the
-polylysine/glyceride mixture the MIC of Bacillus cereus (0.1
L/mL) and Pseudomonas aeruginosa (0.1
L/mL) were lower than that of Escherishia coli (15
L/mL). When rices were cooked with the
-polylysine/glyceride mixture the number of total microbial cell was decreased during storage at 2
as concentration of the
-polylysine/glyceride mixture increased. The antimicrobial activity was the highest against Escherishia coli as the concentration of the
-polylysine/glyceride mixture increased. Sensory terms such as taste, flavor and texture were not significantly different in cooked rices prepared with 0.5%
-polylysine/glyceride mixture, but there was significantly different in cooked rices prepared with 1% (p＜0.05) in the overall acceptability, indicating that the cooked rice with 0.5%
-polylysine/glyceride mixture was recommended.
Stability of the Pigments from Monascus purpuresu CBS 281.34
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 711~715
DOI : 10.3746/jkfn.2004.33.4.711
The stability of 80% ethanol-soluble pigments from Monasus purpureus CBS 281.34 was investigated according to storage temperature, pH and addition of organic acid. Also, the stability of ethanol-soluble pigment in aqueous system was examined after the addition of distilled water in the range of 0∼80% during the storage at 1
for 4 weeks with water soluble pigment. The heat stability was the highest (9.74%) when the 80% ethanol-soluble pigments were stored at 1
for 4 weeks. However, the 80% ethanol-soluble pigments stored at 6
for 24 h and 12 h greatly decreased by 23.06% and 30.36%, respectively. Although the 80% ethanol-soluble pigments were stable in the range of pH 4∼8, the degradation rate of pigment increased at pH 2 and PH 10.80% ethanol extract was adjusted to PH 4 by adding organic acids. The rate of pigment degradation was not different from control for 4 weeks. Red pigment was stable in the treatment of organic acids. And the stability of ethanol-soluble pigment in aqueous system was gradually decreased as the pigment content and storage time increased. Additionally, the stability of ethanol-soluble pigment was higher at 1
than at 2
Quality Characteristics of Sponge Cakes with Addition of Pleurotus eryngii Mushroom Powders
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 716~722
DOI : 10.3746/jkfn.2004.33.4.716
This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.
Quality Characteristics of Bread with Dried Persimmons Hot-Water Extracts
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 723~729
DOI : 10.3746/jkfn.2004.33.4.723
To develop foods using dried persimmon, hot-water extracts of dried persimmons were added into strong wheat flour in the ratio of 10, 20, 30, and 40% and the quality characteristics of baked products were investigated. The proximate compositions of dried persimmons hot-water extracts were 70.37% of moisture, 1.72% of crude protein, 0.18% of crude lipids, 1.99% of crude ash and 4.37% of crude fiber, respectively. With increasing the addition of dried persimmons hot-water extracts, moisture content of the added breads was increased to 47.20% from 41.12% of non-added bread and water activity to 0.576 from 0.495. Water binding capacity of the added dried persimmons hot-water extracts rasied weight of the bread but decreased specific volume. In the hunter's color values the more dried persimmons hot-water extracts was added, the lower L vaules we, and the higher a and b values we. In the texture property, the addition of dried persimmons hot-water extracts increased hardness, gumminess and chewiness, while decreased adhesiveness and fracturability. Judging from texture, taste and overall acceptability of the product, recommended substitution level for hot-water extracts of dried persimmons in bread was 30% or less.
Vitamin Retention and Acceptance Evaluation of Cook-Chill and Sous-vide Soybean Sprouts Products
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 730~735
DOI : 10.3746/jkfn.2004.33.4.730
The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3
for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p＜0.05) and the overall acceptability (p＜0.01) than the latter.
Preparation of Ginseng Concentrate with High Content of Acidic Polysaccharide from White Tail Ginseng Marc
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 736~740
DOI : 10.3746/jkfn.2004.33.4.736
Preparation of ginseng concentrate with high content of acidic polysaccharide from white tail ginseng marc that was obtained after preparation of white tail ginseng extract. As a result of extraction of white tail ginseng under various concentrations of ethanol (0∼90%), both amount of acidic polysaccharide and extraction yield decreased by increasing the ethanol concentration. However, acidic polysaccharide extracted by water from white tail ginseng marc was increased in accordance with the increase of ethanol concentration. The optimal condition for the extraction of acidic polysaccharide from the marc was treatment of
-amylase in 390∼650 unit/g residue/15 mL of distilled water for 5 min at 4
. The amount of acidic polysaccharide in water extract of the marc was increased from 8.3% to 10.5% by the treatment of
-amylase. A new ginseng extract mixture was manufactured by mixing 50% ethanol extract of white tail ginseng and water extract of alcoholic residue in the ratio of 8:2 (w/w). Crude saponin content and acidic polysaccharide content were 10.5% and 17%, respectively. The mixture had a same crude saponin content and twice acidic polysaccharide content comparing to 50% ethanol extract of white tail ginseng. It suggests that preparation of new ginseng concentrate with high content of acidic polysaccharide from white tail ginseng marc has high potencies in the utilization of waste material.
Drying Rate and Physicochemical Characteristics of Dried Ginseng Root at Different Temperature
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 741~746
DOI : 10.3746/jkfn.2004.33.4.741
Drying of raw ginseng root down to 35% moisture content required for extrusion process. There were two kinds of pre-treatments of raw ginseng root which were chopping and whole-root ginseng before frying at 80, 100 and 12
. Drying rate and physicochemical properties of dried ginseng were evaluated to determine optimum drying temperature for extrusion process. Drying time at 8
to decrease to 35% moisture was 6.5 hr and ginsenoside content in dried ginseng at 8
was lower than that of dried ginseng at 100 and 12
. Drying time at 100 and 12
to decrease to 35% moisture was 5.5 and 3.5 hr and redness of dried ginseng powder was 5.20 and 7.23 respectively. Browness and redness of dried ginseng extract from 75% ethylene were significantly increased with the increase in drying temperature. Ginsenosides Rb1, Rb2, Rc, Rd, Rg1 and total saponin were also increased with the increase in drying temperature from 8
, however, those were not significantly different with drying temperature at 100 and 12
. Drying temperature for extrusion process can be optimal at 10
Comparison of Alginic Acid Yields and Viscosity by Different Extraction Conditions from Various Seaweeds (Laminaria religiosa, Hizikia fusiforme, and Undaria pinnatifida)
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 747~752
DOI : 10.3746/jkfn.2004.33.4.747
Alginates were extracted from the Laminaria religiosa, Undaria pinnatifida, and Hizikia fusiforme by using four different extraction methods and compared the yields of alginate. Acid-alkali soluble alginate (AASA) extraction method from Undaria pinnatifida resulted in the best yield of alginate among the seaweeds. The optimal condition for extracting alginate from Laminaria religiosa was 0.4 N H
and 3% NaCO
concentrations at the AASA extraction method. The alginate yields of hot water extractable material (HWEM) water soluble alginate (WSA), alkali soluble alginate (ASA) and AASA in Hizikia fusiforme were 18.6, 4.7, 22.5 and 26.5%, respectively. The alginates manufactured by the WSA extraction method showed more bright color than those of the ASA and AASA extraction methods. The alginate prepared by the ASA extraction method from Hizikia fusiforme showed the higher viscosity than that of the ASA extraction method. The molecular weight of the alginate from Hizikia fusiforme was 33.3 kDa to 121.6 kDa depending on the extraction method.
Effect of Far-Infrared Irradiation on the Antioxidant Activity and Catechin of Green Tea
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 753~756
DOI : 10.3746/jkfn.2004.33.4.753
The effect of far-infrared (FIR) treatment on total flavanols contents and catechin composition of green tea were determined by vanillin spectroscopic and HPLC methods. Total flavanols content of green tea increased from 145 mg/g to 160 mg/g after FIR treatment for 10 min, but decreased from 146 to 90 mg/g after FIR treatment for 20 min. Among nine catechins of green tea, epicatechin derivatives decreased continuously with treatment time of FIR, while catechin derivatives increased up to 10 min and decreased to 20 min. These results indicate that FIR treatment exerting appreciable influence on catechin content of green tea may be useful as one of processing method improving quality of green tea.
The Antimutagenic Activity of Sulfated Alginate and Its Effect on the Growth of Lactobacillus acidophillus
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 757~761
DOI : 10.3746/jkfn.2004.33.4.757
The alginate extracted from Hizikia fusiform by the acid alkali soluble alginate (AASA) extraction method was reacted with Na
. The amount of sulfate absorbed in the 3% alginate solution was determined about 18,435 ppm by inductively coupled plasma-atomic emission spectrometry. Both alginate and S-alginate stimulated the growth of Lactobacillus acidophilus in MRS broth and peptone water medium. The addition of S-alginate to the media showed the higher bacterial numbers than alginate supplement. There was no mutagenic activity of S-alginate in the Ames test using the Salmonella Typhimurium TA98 and TA100 strains. The S-alginate showed suppressive effect against 2-NF and MMS of mutagens.
The Role of Trivalent Chromium as a Supplement
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 4, 2004, Pages 762~768
DOI : 10.3746/jkfn.2004.33.4.762
Chromium has been known to be involved in the glucose metabolism, and hence the utilization of cellular glucose is impaired in the chromium deficiency. Chromium has been recognized as an essential nutrient since the finding of low-molecular-weight Cr-binding substance (LMWCr) as a biological modifier of insulin action. Clinical chromium deficiency associated with glucose intolerance that respond to the administration of chromium. The major impediment to the use of orally administered chromium is poor absorption of trivalent chromium in its inorganic form. Trivalent chromium is more available in yeast md, more recently, as chromium picolinate for oral absorption. The widespread use of these supplements has resulted in controversy regarding chromium's role as a nutrient, its use for treatment of insulin resistance, and its potential toxicity. Most recent evidence strongly supports tile conclusion that there is little fear of toxic reactions from chromium consumption. This report reviews the evidence for the potential toxicity of chromium supplements in contrast with its usefulness as a nutrient or therapeutic agent in the treatment or prevention of insulin resistance.