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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
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 35, Issue 10 - Dec 2006
Volume 35, Issue 9 - Sep 2006
Volume 35, Issue 8 - Aug 2006
Volume 35, Issue 7 - Aug 2006
Volume 35, Issue 6 - Jul 2006
Volume 35, Issue 5 - Jun 2006
Volume 35, Issue 4 - Apr 2006
Volume 35, Issue 3 - Mar 2006
Volume 35, Issue 2 - Feb 2006
Volume 35, Issue 1 - Jan 2006
Selecting the target year
Effect of γ-PGA (Poly-γ-Glutamic Acid) Supplement on Calcium Absorption and Bone Metabolism in Rats
Lee, Min-Sook ; Kang, Jung-Il ; Kim, Hyun-Su ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 255~261
DOI : 10.3746/jkfn.2006.35.3.255
This study was Conducted to investigate the effect of
on Ca absorption and bone metabolism in rats. Weaned 4-week old male rats were fed Ca-deficient diets for 3 weeks after the adjustment period. Rats were divided into 6 groups and were fed experimental diets for four weeks. Experimental groups were basal (Ca deficient), control (Ca diet: Ca 0.45%), CP1(Ca 0.45%+casein phosphopeptide 1%), PG1(Ca 0.45%+gamma poly glutamic acid 1%), CPG (Ca 0.45%+casein phosphopeptide 1%+gamma poly glutamic acid 1%) and PG3(Ca 0.45%+gamma poly glutamic acid 3%). Though daily Ca intake and food intake of experimental groups showed no significant difference that of control group. The values of fecal Ca excretion and urinary Ca excretion in groups fed
were significantly lower than that in tile control group. The values of Ca absorption in groups fed
were significantly higher than that in the control group. The levels of femur Ca in
supplemented group were significantly increased compared to the control group. Also, breaking force of femur in
supplemented group showed about 40% increase compared to the control group. These results show that
supplement could be helpful to increase Ca absorption as well as to intensify the femur strength and to increase the Ca content of femur in rats.
Change in Functional Properties by Extraction Condition of Roasted Pleurotus eryngii
Yoon, Sung-Ran ; Lee, Myung-Hee ; Kim, Hyun-Ku ; Lee, Gee-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 262~270
DOI : 10.3746/jkfn.2006.35.3.262
This study was performed to investigate the functional properties of roasted Pleurotus eryngii by the extraction conditions. Total phenolic compound content and electron donating ability (EDA) were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Nitrite scavenging ability increased as ethanol concentration in extracting solvent decreased. EDA decreased, SOD-like activity and nitrite scavenging ability increased as the extraction time increased. With the increase in extraction temperature, EDA and SOD-like activity decreased. But extraction temperature did not significantly affect the nitrite-scavenging ability With the increase in ratio of sample content to solvent, EDA, SOD-like activity and nitrite scavenging ability decreased. The results would be useful for understanding the extraction condition of roasted Pleurotus eryngii.
Effects of Gamma Irradiation on Color Changes and Biological Activities of Ethanol Extract of a Mechanically Pressed Juice of Bokbunja (Rubus coreanus Miq.)
Kim, Hee-Jung ; Jo, Cheor-Un ; Kim, Hyun-Joo ; Shin, Dong-Hwa ; Son, Jun-Ho ; Byun, Myung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 271~277
DOI : 10.3746/jkfn.2006.35.3.271
A mechanically pressed juice of Bokbunja (Rubus coreanus Miq.) extract was prepared using 70% ethanol solution. The extract was subjected to gamma-irradiation treatment (20 kGy) and investigated for its change of color and biological activities. Hunter
values of the irradiated Bokbunja extract were increased in comparison with the non-irradiated extracts, and the
values decreased by the irradiation treatment. The content of the total phenolic compounds in the non-irradiated and irradiated extracts were 58.4 and 56.5 mg/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activities of non-irradiated and irradiated extracts at a 250 ppm level were 80% and 79%, respectively. Lipid oxidation was retarded by addition of Bokbunja powder. Nitrite scavenging activity was the highest in the Bokbunja powder at pH 1.2 and the effect was not changed by irradiation. The Bokbunja powder showed antimicrobial activity against Salmonella Typhimurium and Bacillus cereus. However, irradiation of Bokbunja did not affect any physiological functions (p>0.05). A Salmonella mutagenicity assay indicated that the irradiated Bokbunja extract did not show any mutagenicity. Therefore, Bokbunja extract could be used in various applications as a functional material, such as ingredients of food and cosmetic, compositions with functions.
Antioxidant and Anticancer Activities of Extracts from Styela clava According to the Processing Methods and Solvents
Kim, Jin-Ju ; Kim, Sun-Jung ; Kim, Sun-Hee ; Park, Hae-Ryong ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 278~283
DOI : 10.3746/jkfn.2006.35.3.278
Styela clava was processed by four different kinds of method including FR (fresh S. clava), H1 (heat treated S. clava at
for 15 min) H2 (heat treated S. clava at
for 5 min), and FD (freeze dried S. clava). Each S. clava sample was treated with methanol, ethanol, acetone, and water, then antioxidant and anticancer activities of the extracts were evaluated. In extracts from non-dried S. clava (FR, H1, and H2), total extract yield decreased with increasing treated temperature. The extraction yield was in the order of ethanol>methanol>water>acetone among treated solvents. In case of dried S. clava (FR), the extraction yield was lower than non-dried samples, and was in the order of methanol>ethanol>water>acetone. The radical scavenging activity (RSA) of non-dried S. clava (FR, H1, and H2) was in the order of acetone>ethanol>methanol and heat treatment also decreased RSA. RSA of FD was the highest in ethanol extract, while acetone and water extracts did not show RSA. When antioxidant activity was determined by reducing power (RD), methanol extract of FR showed the highest values and heat treatment decreased RD, too. RD of FD was in the order of methanol>ethanol>water>acetone. The acetone extracts from FD showed significant anticancer activity against human colon cancer cell line HT-29. These results indicated that extraction yield and properties of extracts from S. clava were dependent on processing temperature, solvent and/or physicochemical state. The appropriate extraction process should provide some valuable bioactive materials from S. clava.
Anticariogenic and Antioxidant Activities from Medicinal Herbs
Park, Yun-Mi ; Kim, Seon-Jae ; Jo, Kwang-Ho ; Yang, En-Jung ; Jung, Soon-Teck ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 284~293
DOI : 10.3746/jkfn.2006.35.3.284
We have tested 41 herbal medicines to search for a natural substance with antimicrobial activity against Streptococcus mutans and five types of oral bacteria. We have also investigated antioxidative activity of these herbal medicines. Antimicrobial activity against Streptococcus mutans and five types of oral bacteria was analyzed using ethanol extracts of herbal medicines. Extracts from Illicium verum and Amomum xanthioides showed 98% inhibitory activity against Sterptococcus mutans. The effect of Thuja orientalis on S-1 and Thuja orientalis and Amomum xanthioides on S-2 were 95% and 94%, respectively. Nelumbo nucifera was 94% effective on S-5. The inhibitory activities of the herbal medicines against glucosyltransferase (GTase) were determined using purified from Streptococcus mutans and five types of oral bacteria. Extract from Illicium verum and Amomum xanthioides showed 94% effectiveness on Streptococcus mutans. Amomum xanthioides showed 95% effectiveness on S-1 and Thuja orientalis showed 96% effectiveness on S-5. In antioxidant activities of the herbal medicines, extract from Thuja orientalis showed the highest level of 81.08% DPPH radical scavenging activity and Illicium velum extract also showed high antioxidative activity of 80.45%. Thuja orientalis had a large amount of phenolic compound with
among the herbal medicines.
Antioxidant Activity of Ethanol Extracts from Citron (Citrus junos SIEB ex TANAKA) Seed
Kwon, O-Cheon ; Shin, Jung-Hye ; Kang, Min-Jung ; Lee, Soo-Jung ; Choi, Sun-Young ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 294~300
DOI : 10.3746/jkfn.2006.35.3.294
This study was carried out to evaluate the possibility of citron seed as industrial resource by analyzing chemical properties and the antioxidant activity. Crude lipid content of citron seed was
. Total mineral content in citron seed was 1171.64 mg/100g and the potassium content (
) was the highest. The contents of total phenols and flavonoids in citrus seed were
, respectively. The electron donating ability using DPPH, hydroxy radical scavenging activity and SOD-like activity were increased significantly by increased the sample concentration in the reaction mixture. The nitrite scavenging ability was dependent on pH of reaction mixture and sample concentration. It was higher activity at pH 1.2 than pH 4.2. During the storage of soybean oil, the peroxide and acid values of the oil were significantly increased regardless of addition of citron extract. But antioxidant activity of soybean oil added with ethanol extract from citron seed was superior to that of control (sample with no addition) at 16 days of storage.
Physiological Activities of Leek Extracts from Allium tuberosum and Allium senescens
Lim, Tae-Soo ; Oh, Hyun-In ; Do, Jeong-Ryong ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 301~306
DOI : 10.3746/jkfn.2006.35.3.301
Physiological activities of Allium tuberosum and Allium senescens were examined. Nitrite-scavenging activity, superoxide dismutase (SOD)-like activity and electron-donating ability (EDA) of leeks extracted with water, 50%, and 100% ethanol were measured. Nitrite-scavenging activities at pH 1.2 were most effective in water and 50% ethanol extracts from both samples. SOD-like activities of water and 50% ethanol extracts of both samples were
lower than those of 1 and 0.1% L-ascorbate solutions. SOD-like activities of A. tuberosum extracts were higher than those of A. senescens extracts, and water extracts of samples were the highest. EDAs of A. tuberosum extracts were higher (
) than those of A. senescens extracts, while those of both extracts were lower than 1 and 0.1% L-ascorbate solutions. The results will be useful for understanding the physiological activities of leek extracts.
Screening of Extracts from Marine Green and Brown Algae in Jeju for Potential Marine Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity
Cha, Seon-Heui ; Ahn, Gin-Nae ; Heo, Soo-Jin ; Kim, Kil-Nam ; Lee, Ki-Wan ; Song, Choon-Bok ; K.Cho, So-Mi ; Jeon, You-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 307~314
DOI : 10.3746/jkfn.2006.35.3.307
This study was conducted to screen in vitro angiotensin converting enzyme (ACE) inhibitory activities of methanol (MeOH) and aqueous extracts which were prepared by four different extractions-80% methanol extracts(ME) at
, respectively and aqueous extracts (AE) at both temperatures with the residue of the MEs-of ten marine green algae and nineteen brown algae collected along Jeju coast of Korea. Most marine brown algae extracts showed higher capacities than those of marine green algae in ACE inhibitory activity. Particularly,
MeOH extract (70ME) of Hizikia fusiforme showed the strongest inhibition activity (about 87%) among all the extracts. Also, 70 MEs of Enteromorpha linza, Ishige sinicola, Laminaria ochotensis, Petrospongium rugosum, Sagrassum horneri, Undaria pinnatifida and
MeOH extracts (20ME) of Myagropsis myagroides, Petrospongium rugosum,
aqueous extracts (20AE) of Codium contractum, Enteromorpha compressa, and
aqueous extracts (70AE) of Ecklonia cava, Petrospongium rugosum showed moderate ACE inhibitory activities more than 50% and the other extracts exhibited weak activities. On tile other hand, E. cava had the best ACE inhibitory activity among 70AEs. This indicates that 70AE of E. cava contains potential anti-ACE macromolecular. We tried to proteolytic digest 70AE of E. cava to induce production of anti-ACE peptides from E. cava 70AE. The enzymes used are five pretenses including Kojizyme, Flavourzyme, Neutrase, Alcalase, and Protamex, which are food grade-commercial enzymes from Novo Co. Flavourzyme-digest of E. cava 70AE showed the highest inhibitory activity about 90%. And the five different enzymatic digests of the E. cava 70AE ranged from 2.33 to 3.56
, respectively in
values of anti-ACE activity.
Antioxidative and Inhibition Activities on Helicobacter pylori of Spice Extracts
Cha, Won-Seup ; Kim, Jeung-Hoan ; Lee, Kyoung-Hwan ; Kwon, Hyo-Jung ; Yoon, So-Jung ; Chun, Sung-Sook ; Choi, Ung-Kyu ; Cho, Young-Je ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 315~320
DOI : 10.3746/jkfn.2006.35.3.315
For the purpose of developing natural antioxidant, the antioxidative and antimicrobial activities of phenolics isolated from spices were determined. The total phenolics contents of spices were more than 20 mg/g in water and 60% ethanol extracts of all spice, oregano and sage. Electron donating ability assay showed high inhibition rate in water extracts of all spice, nutmeg, white pepper, oregano and sage and 60% ethanol extracts of oregano and nutmeg. Antioxidant protection factor (PF) was higher than 1.2 in 60% ethanol extracts of sage, all spice and oregano and water extracts of sage. The 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical decolorization (ABTS) was inhibited by more than 90% by water and 60% ethanol extracts of all spice and oregano. TBARS (thiobarbituric acid reactive substances) were
in the control and
in water and 60% ethanol extracts the each spices. The water extracts of each spices did not have antimicrobial activity against H. pylori; however, the 60% ethanol extracts from oregano revealed the high antimicrobial activity as clear zone of 10 mm and inhibition rate of 77.2% with
of phenolics content. The result suggests that spices extract may be useful as potential sources of anti-Helicobacter pylori, antioxidant.
Effects of Pine Needle Extract Oil on Blood Glucose and Serum Insulin Levels in db/db Mice
Kim, Mi-Joung ; Ahn, Jin-Hong ; Choi, Kang-Ho ; Lee, Yun-Hak ; Woo, Gyeong-Jin ; Hong, Eun-Kyung ; Chung, Young-Shin ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 321~327
DOI : 10.3746/jkfn.2006.35.3.321
This study was performed to investigate the hypoglycemic effect of pine needle extract oil against type 2 diabetes. Six-week-old male C57BL/Ks(db/db) mice were divided into four groups : negative control, pine needle extract oil low dose, high dose and positive control groups, which fed daily for 6 weeks with corn oil, pine needle extract oil 112.5 mg/kg, 450 mg/kg or metformin (150 mg/kg ), respectively. The oral administration of the pine needle extract oil resulted in the significant and dose-dependent decreases of blood glucose levels in comparison with corn oil treatment. The levels of HbAlc showed a tendency of the decrease by the high dose treatment of the pine needle extract oil and were positively correlated with blood glucose levels (r=0.5046, p=0.0023) . However, the levels of serum insulin and C-peptide were not affected by pine needle extract oil or metformin treatments. The levels of serum leptin, which is related with the insulin sensitivity, showed a tendency of the increases by pine needle extract oil treatment and were negatively correlated to blood glucose levels (r=-0.4754, p=0.0052). In conclusion, these results suggest that the pine needle extract oil have a potential for the oral anti-hyperglycemic agent and the mode of action may be related with the improvement of the insulin sensitivity through blood leptin.
Influence of Feeding β-Cyclodextrin on Reducing the Content of Cholesterol in Pork
Park, Byung-Sung ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 328~334
DOI : 10.3746/jkfn.2006.35.3.328
The main objective of the present study was to determine the effect of dietary
on reducing the cholesterol content of pork. Twelve swine of 50 kg body weight were randomly distributed into four groups of three heads each and fed experimental diets for 9 weeks until they reached a market weight of 110 kg. They were assigned to the four experimental diets containing 0% (control), 1.5%, 3.0% or 5.0% pure
. Daily feed intake, body weight gain and feed efficiency were not significantly different between any of the four group. The plasma total lipid, triacylglycerol and total cholesterol content of the swine in the three
-fed groups were significantly (p<0.05) decreased when compared to those in the control group, and were significantly (p<0.05) reduced by 21.80%,55.58% and 27.69%, respectively, in the swine fed on 5%
. The cholesterol content of pork belly (mg/100g) was significantly (p<0.05) decreased by 5.33 mg, 12.70 mg and 15.23 mg in the swine maintained on 1.5%, 3.0% and 5.0%
, respectively. The cholesterol content of pork belly, when expressed as the rate of reduced cholesterol, was significantly (p<0.05) decreased by 6.44%, 15.36% and 18.42% in groups of 1.5%, 3.0% and 5.0%
, respectively, when compared to that of the control group. These results suggest that dietary
may be classified as dietary fiber which can modulate cholesterol metabolism in swine.
Effect of Meal Pattern on Lipogenesis and Lipogenic Enzyme Activity in Rat Adipose Tissue Fed High Fat Diet
Lee, Jae-Joon ; Choi, Hyun-Suk ; Jeong, Eun ; Choi, Byeong-Dae ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 335~343
DOI : 10.3746/jkfn.2006.35.3.335
This study was undertaken to investigate the effects of meal pattern on lipogenesis and activities of lipogenic enzyme in rats epididymal and mesenteric adipose tissues. A high fat diet was fed either ad libitum or in 1 meal during the last 3 h of the dark cycle for 4 weeks. Lipogenesis was measured as glucose conversion to total lipid and activities of glucose-6-phosphate dehydrogenase (G6PDH), 6-phophogluconate dehydrogenase (6PGDH) and NADP-malate dehydrogenase (ME) were determined by measuring NADPH production. Lipoprotein lipase (LPL) activity and serum lipoprotein concentrations were also measured. Meal-fed (3 h) rats had a decreased food intake, body weight and carcass fat compared with rats fed ad libitum. The serum triglyceride concentration of meal-fed rats tended to be higher than that of the ad libitum rats. However, there were no differences between meal-fed group and ad libitum group in serum concentrations of HDL-cholesterol, LDL-cholesterol and total-cholesterol. Rates of lipogenesis in both epididymal and mesenteric adipose tissues were significantly higher in the meal-fed group than that in the ad libitum group. In addition, meal-fed group showed higher G6PDH, 6PGDH and LPL activities in both epididymal and mesenteric adipose tissues, but exerted no significant effect on ME activity. These results suggest that meal-fed rats compared with ad libitum rats have marked lipogenic capacity, although such elevation probably does not result in increase in carcass fat concentration. Thus, meal-fed diet can be an important determinant of the alterations in adipose lipid metabolism.
The Effect of Green Vegetable Drink Supplementation on Blood Pressure, Erythrocyte Antioxidant Enzyme Activities and Plasma Lipid Profiles of Korean Male Subjects
Kim, Hye-Young ; Park, Yoo-Kyoung ; Kim, Tae-Seok ; Kang, Myung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 344~352
DOI : 10.3746/jkfn.2006.35.3.344
The purpose of this study was to evaluate whether a daily regimen of green vegetable drink supplementation to male subjects improves the blood pressure and enhances other antioxidant enzyme status, lipid profiles and liver functionalities. Twenty nonsmokers and 19 smokers aged
were given 240 mL of green vegetable drink every day for 8 weeks in addition to their normal diet, and blood samples were drawn before and after the intervention. The 8 weeks of green vegetable drink consumption resulted in a significant decrease of diastolic blood pressure in smokers (p<0.05) as well as in nonsmokers (p<0.01), and systolic blood pressure in smokers (p<0.05). Erythrocyte superoxide dismutase (SOD) activity was significantly increased in both nonsmokers and smokers after the trials. Plasma total cholesterol (TC) level was decreased in smokers and plasma TC and LDL-cholesterol (LDL-C) levels were decreased in nonsmokers while triglyceride (TG) and HDL-cholesterol (HDL-C) was not affected in both nonsmokers and smokers by green vegetable drink consumption. Plasma glutamic pyruvic transaminase (GPT), a marker of liver function was significantly reduced in both nonsmokers and smokers and plasma glutamic oxaloacetic transaminase (GOT) level was significantly reduced in nonsmokers after the supplementation. These results support the hypothesis that green vegetable drink exerts a blood pressure reducing effect and affects not only the activity of antioxidant enzymes, lipid profiles but also plasma GOT and/or GPT levels.
Determination of Flavonoid and Limonoid Compounds in Citron (Citrus junos Sieb. et Tanaka) Seeds by HPLC and HPLC/MS
Woo, Kang-Lyung ; Kim, Je-I ; Kim, Min-Chul ; Chang, Duck-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 353~358
DOI : 10.3746/jkfn.2006.35.3.353
Flavonoid and limonoid compounds were determined by HPLC on the methanol and ethanol extracts from citron seeds. The quantities of the compounds in these categories were higher in the ethanol extract than methanol extract. The types of these compounds were detected in larger numbers in the ethanol extract. The content of limonin was the largest in both methanol and ethanol extract among the detectable compounds ; 140.34 mg/100g and 170.98 mg/100g, respectively, and the contents of other compounds, caffeic acid, naringin, lutin, nomilin, were found in large amount in this order. The molecular weights of forty two compounds in ethanol extract were determined with mass spectrums and extracted ion current chromatograms by HPLC/MS.
Changes in Isoflavone and Some Characteristics of Chokong of Germinated Soybeans during Pickling in Vinegar
Eom, Kwon-Yong ; Kim, Joo-Sook ; Choi, Hee-Sook ; Cha, Bo-Sook ; Kim, Woo-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 359~365
DOI : 10.3746/jkfn.2006.35.3.359
Changes in isoflavone and oligosaccharides, and some physicochemical properties of Chokong, a pickled and dried soybeans, were investigated during pickling in brewed vinegar at
. The used soybeans were 24 hr germinated soybeans, which was maximumly increased in isoflavone content during germination. The isoflavone contents were significantly increased by approx. 80% in both glycosides and aglycone type of isoflavone after 20 day of pickling at
. The isoflavone values of germinated Chokong were significantly higher than those of ungerminated ones. Pickling the soybeans in vinegar resulted in a rapid initial decrease in oligosaccharides, Particularly in raffinose and stachyose. The pH and soluble solids contents in vinegar increased markedly and L values decreased during initial pickling of 24 hr.
Physicochemical Properties of Chestnut Starch According to the Processing Method
Kim, Yong-Doo ; Choi, Ok-Ja ; Shim, Ki-Hoon ; Cho, In-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 366~372
DOI : 10.3746/jkfn.2006.35.3.366
This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali method from peeled chestnut. The other is starch B made from chestnut with the outer layer. The results are as follows. Starch A has higher water binding capacity of 86.9% than starch B with 80.66%. Swelling powers of both starch A and B increased rapidly from
in both, and since then it has changed a bit. Both began to show their solubility at
and increased continuously as the temperature went up. Starch A has higher swelling power and solubility than starch B. In iodine reaction, starch A has higher
and absorbance at
than starch B. X-ray diffraction patterns showed that starch A is type
and that starch B is type B. Starch B has higher relative crystallinity of 37.0% than starch A with 36.2%. The results by differential scanning calorimetry revealed that starch A gelatinized from
and its enthalpy is 2.04 cal/g. And starch B gelatinized from
, and its enthalpy is 2.29 cal/g. Amylograms of chestnut starch at 6.5% concentration indicated that starch B needs higher onset temperature when beginning to gelatinize than starch A does. But starch A shows much higher peak viscosity, breakdown and setback than starch B does. Starch A shows higher viscosity, gel volume, and optical transmittance in gelatinization properties by alkali than starch B does.
Effect of Chlorella Addition on the Quality of Processed Cheese
Jeon, Jeong-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 373~377
DOI : 10.3746/jkfn.2006.35.3.373
The effect of chlorella addition on the quality characteristics of processed cheese was investigated. Chlorella processed cheese was prepared in the different ratio of chlorella (0.5% (w/w) and 1.0% (w/w)). Chlorella processed cheese was stored at
and evaluated for the quality characteristics including general composition, pH, the number of microorganisms, oiling off, meltability, rheological properties, color, and sensory evaluation. Contents of moisture, protein, fat, fat in dry matter, and pH values were not different from those of control cheese. Microorganisms were not detected. The degree of oiling off showed no significant difference, but meltability decreased significantly (p<0.05). Hardness and springiness gradually increased significantly (p<0.05), while cohesiveness gradually decreased significantly (p<0.05). The L (lightness) values and the a (redness) values decreased with increasing chlorella contents, but the b (yellowness) values increased with increasing chlorella contents, so color expressed yellowish green. Compared to control cheese made by conventional way, QDA scores of color and mouthfeel of chlorella processed cheese were significantly higher (p<0.05) and the most favorite quality characteristics were shown in the processed cheese with 0.5% (w/w) chlorella (CPC1). These results suggested that health-oriented chlorella processed cheese would be made by the addition of the chlorella.
Quality Changes of Orange Juice as Influenced by Clarification Methods
Sohn, Kyoung-Suck ; Seog, En-Ju ; Lee, Jun-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 378~382
DOI : 10.3746/jkfn.2006.35.3.378
Clarified orange juice was prepared using different clarification methods including centrifugation, enzyme treatment, ultrafiltration (UF), and combined treatment(CT). Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and by lowering operating temperature. The optimum condition for centrifugation process was
and 10,000 rpm. UF and CT processes were very effective to produce clarified orange juice. The optimum condition of UF process was
and 150 kPa considering flux and turbidity CT did not significantly improve the clarification efficiency since most of the clarification was already achieved during UF process.
-values increased while
-values decreased significantly after clarification regardless of methods (p<0.05) Considering color, and recovering rate of vitamin C and soluble solids, UF process was superior than the other methods in producing clarified orange juice.
Microbiological Hazard Analysis for HACCP System Application to Hospitals Foodservice Operations
Lee, Byung-Doo ; Kim, Jang-Ho ; Kim, Jeong-Mok ; Kim, Du-Woon ; Rhee, Chong-Ouk ; Eun, Jong-Bang ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 3, 2006, Pages 383~387
DOI : 10.3746/jkfn.2006.35.3.383
Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.