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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 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
Chemical Composition and Antioxidative Activities of Platycodon grandiflorum Leaves and Stems
Jeong, Chang-Ho ; Shim, Ki-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 511~515
DOI : 10.3746/jkfn.2006.35.5.511
The chemical composition and antioxidative activities of Platycodon grandiflorum leaves and stems was investigated in order to evaluate the potential as functional food material. The moisture contents of leaves and stems were 84.31% and 75.91%, respectively. The Ca content was the highest in leaves (351.49 mg%) and stems (217.56 mg%). The major free sugar of leaves was glucose (1,729.87 mg%) However major free sugar of stems was fructose (734.91 mg%). Glutamic acid (242.91 mg%) and arginine (228.60 mg%) in leaves were major amino acids, lysine (110.08 mg%) and glutamic acid (80.40 mg%) in stems were major amino acids. Oleic acid and linoleic acid were major fatty acids in crude fat of both leaves and stems. DPPH free radical scavenging activities of fractions from leaves and stems were rising with increasing amount of fractions. Like antioxidant activity, the reducing power of fractions from leaves and stems was also dependent on concentration while butanol fraction of stems showed the highest reducing power.
A Study on the Mechanisms by Which the Aqueous Extract of Inonotus obliquus Induces Apoptosis and Inhibits Proliferation in HT-29 Human Colon Cancer Cells
Kim, Eun-Ji ; Lee, Yong-Jin ; Shim, Hyun-Kyung ; YoonPark, Jung-Han ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 516~523
DOI : 10.3746/jkfn.2006.35.5.516
The mushroom Inonotus obliquue (IO) has been traditionally used for the treatment of gastrointestinal cancer in Russia, Poland, and most of Baltic countries. To explore the possibility that IO has chemoprevention effects, we examined whether or not the aqueous extract of IO inhibits HT-29 cell growth and investigated tile mechanism for this effect. Cells were incubated in the presence of increasing concentrations of the aqueous extract of IO. The extract substantially inhibited the viable HT-29 cell number in a dose-dependent manner and inhibited 5-bromo-2`-deoxyuridine incorporation into DNA of HT-29 cells. Annexin-V staining followed by flow cytometry revealed that the extract induced apoptosis of HT-29 cells in a dose-dependent manner. Western blot analysis of total cell lysates revealed that the extract induced cleavage of caspase-8, -9 and -3 and poly (ADP-ribose) polymerase, but did not affect the protein levels of Bax and Bcl-2. In addition, the extract dose-dependently increased the activity of caspase-8, -9 and -3. We have demonstrated that the aqueous extract of IO inhibits cell proliferation and induces apoptosis in HT-29 cells, which may be mediated by its ability to activate the caspase pathway.
Chemical Compounds and Biological Activity of Phellinus baumii
Shon, Mi-Yae ; Seo, Kwon-Il ; Choi, Sun-Young ; Sung, Nak-Ju ; Lee, Sang-Won ; Park, Seok-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 524~529
DOI : 10.3746/jkfn.2006.35.5.524
Chemical compounds, hydrogen peroxide and nitrite-scavenging activities of Phellinus baumii (PB) were investigated to expand the utilization of PB as functional food material. Total mineral contents of PB was 534.3 mg% and potassium was the highest content being 224 mg%. Total and reducing sugars were 56.2% and 9.8%, respectively The contents of free amino acids (FAAs) were in a range of
with the major FAAs of phenylalanine, aspartic acid, glutamic acid, leucine, serine and valine. The contents of total phenolic compounds in methanol and hot water extracts of PB were 33.3 and 20.7 mg/100 mL, respectively and were higher than those of other solvent extracts. Hydrogen peroxide-scavenging activity (80%) of methanol extract at
for 30 min was similar to tocopherol (83.1%) as control. Nitrite-scavenging activity of extracts of methanol and hot water at 500 mg/mL and pH 1.2 were 57.3% and 51.8%, respectively and then their effects were increased by lowering pH. The present results showed that the methanol and water extracts of Phellinus baumii exhibited strong hydrogen peroxide and nitrite-scavenging activities.
Effects of Mesangi(Capsosiphon fulvecens) Powder on Lipid Metabolism in High Cholesterol Fed Rats
Kwon, Mi-Jin ; Nam, Taek-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 530~535
DOI : 10.3746/jkfn.2006.35.5.530
This study was conducted to investigate the effects of Mesangi (Capsosiphon fulvescens, CF, a green alga) on lipid metabolism in rats, which was examined by analyzing the lipid composition in serum. Male Sprague-Dawley rats were assigned to one of three groups: the basal diet, high cholesterol, and high cholesterol supplemented with 5% dry Mesangi powder (CF-supplemented group). The body weight gains and food efficiency ratios of the rats fed the CF-supplemented diet were lower than those of the rats fed the basal diet. The levels of total lipid, total cholesterol, and LDL-cholesterol in serum were reduced in the CF-supplemented group as compared to the cholesterol group. However, the level of HDL-cholesterol in blood increased with the addition of CF to the diet. Furthermore, levels of total lipid and cholesterol of liver in experimental group fed CF were significantly lower than the cholesterol group. A decrease in leptin expression levels was observed in the CF-supplemented group as compared to the cholesterol group. These results suggest that the addition of CF in hypercholesterolemic rats has an effect on the improvement of serum and liver levels of cholesterol, which may be related to the regulation of the atherogenic index and lipid metabolism in rats fed CF.
Beneficial Effects of Water Extracts of Scutellariae Radix on Immune Function in Mice Fed Alcohol
Lee, In-Seok ; Kang, Kyoung-Lan ; Choue, Ryo-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 536~542
DOI : 10.3746/jkfn.2006.35.5.536
High fat diet and chronic alcohol consumption cause hyperlipidemia, steatohepatitis and in some cases, cirrhosis. But the detailed mechanisms are not known. Scutellariae Radix (SR) has been known to have hepatoprotective effects. The aim of this study was, therefore, to determine whether SR water extract (100 mg/kg) could affect immune function in mice abused by long-term alcohol consumption (feed 25% ethanol in water for 1 month, ad libitum) with high fat diet (40% fat of total calorie). Mice received either a regular diet (RD, AIN 93) or a high fat diet (HD); high fat diet group were divided into ethanol group (HED) or ethanol with SR water extract group (HEDS). Food consumption was measured daily and body weights recorded weekly throughout the experiment. Immunological parameters (Ig A, Ig E, TNF-
) were measured from the serum and the supernatant of spleen lymphocytes from the all groups. The concentration of serum Ig A, Ig E and cytokines were significantly higher in the alcohol consumed groups. Also the concentration of supernatant of spleen lymphocytes, Ig A, Ig E, cytokines were significantly higher in the ethanol consumption groups. Otherwise, HEDS group were significantly lower than HED group. These results suggest that SR water extract may improve the haptic immune function in mice fed high fat diet with alcohol.
Effect of Scutellaria baicalensis Water Extract on Antioxidative Activity and Epidermal Thickness in DNCB-induced Allergic Contact Dermatitis Animal Model
Kim, Yun-Hee ; Park, Young-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 543~548
DOI : 10.3746/jkfn.2006.35.5.543
After allergic contact dermatitis (ACD) elicited by application of 1 mL of 2.5% 1-chloro-2,4-dinitrochloro-benzene (DNCB) onto dorsal skin, Sprague Dawley male rats fed Scutellaria baicalensis water extract were observed to investigate the mitigative effect of Scutellaria baicalensis water extract on ACD. The Scutellaria baicalensis water extract (100 mg/kg/day) was daily administered to rats suffered from ACD. Concentrations of TBARS in plasma and liver were increased in rats with ACD. The concentrations of TBARS in liver were significantly decreased in Scutellaria baicalensis-fed group (SBFG) compared to control group (CG), but not in plasma. Liver SOD activity was significantly increased in SBFG compared to that of normal group and CG. Serum Ig E level was significantly increased in CG compared to normal group, while that of SBFG was significantly decreased. The epidermal thickness of CG was significantly increased compared to that of normal group, while that of SBFG was significantly decreased compared to that of CG. These results indicated that the Scutellaria baicalensis water extract administration was effective for antioxidative activity in liver, serum Ig E level and epidermal thickness of rats with ACD.
Effect of Mulberry Leaf Extract Supplement on Blood Glucose, Glycated Hemoglobin and Serum Lipids in Type II Diabetic Patients
Yang, Jung-Hwa ; Han, Ji-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 549~556
DOI : 10.3746/jkfn.2006.35.5.549
The purpose of this study was to assess the effects of mulberry leaf extract supplement on blood glucose, glycated hemoglobin (
) and serum lipids in type II diabetic patients, and also to assess safety in liver function after mulberry leaf extract supplement. The study was a randomized placebo-controlled trial and total 23 type II diabetic patients were divided into a MLE group taking 1,000 mg mulberry leaf extract supplement per day as experimental group and a placebo group taking 1,000 mg cellulose Powder supplement per day for 12 weeks. After 2 weeks of wash-out period, fasting blood glucose,
, serum lipid levels and liver function test were analyzed before and after treatment of 12 weeks. The general baseline characteristics, nutrient intake and life style factors of study subjects were similar between two groups during intervention. The concentrations of fasting blood glucose and
(p<0.05) decreased significantly after mulberry leaf extract supplement in MLE group, while there were no changes found in placebo group. We also found it showed that mulberry leaf extract supplement for 12 weeks decreased significantly (p<0.05) the fasting blood glucose in poor fasting blood glucose group and
concentration in poor
group. The concentrations of LDL-cholesterol (p<0.05) and triglyceride (p<0.01) decreased significantly in MLE group after 12 weeks of taking the supplement, while there were no changes found in placebo group. The mulberry leaf extract supplement for 12 weeks didn`t show hepatotoxicity. These results suggested that mulberry leaf extract supplement could be effective in improving fasting blood glucose and
levels in the diabetic patients, specially having high concentrations of fasting blood glucose and
among type II diabetic patients.
Analysis of Nutritional Composition and Effects of Yak-sun Tea Prescription from Oriental Medicinal Herbs for Serum Lipid Levels and Homocystein Content
Han, Jong-Hyun ; Song, You-Jin ; Park, Sung-Jin ; Park, Sung-Hye ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 557~564
DOI : 10.3746/jkfn.2006.35.5.557
This research was planned and executed to evaluate how the composition of Yak-sun (oriental diet therapy) can effect health conditions of people who are suffering from diet-related diseases like obesity and hyper lipidemia by taking Yak-sun in a form of nutritional supplement with our daily meals. We produced Yak-sun tea with
, Ch`onkung and observed nutritional composition and evaluated how this tea effects on serum lipids and homocystein concentration by clinical practices. With this observation, we found out that this tea has significant effect on increasing of HDL-cholesterol, decreasing of LDL-cholesterol and homocysteine concentration, and we think that scientific and objective evaluation was done on the components of Yak-sun tea prescription. We concluded that we could apply the components not only in a form of tea, but also in other forms of various food. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other food and will also be a stepping stone for medicinal herbs to step foot in the field of functional food research, which already draws sizable attention world-wide.
Anthropometric Measurement, Dietary Behavior and Nutrient Intake of the Nation-Wide College Students Attending a Nutrition Education via Internet
Cheong, Sun-Hee ; Chang, Kyung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 565~571
DOI : 10.3746/jkfn.2006.35.5.565
The purpose of this study was to investigate the regional differences in anthropometric measurement, dietary behavior and nutrient intake among the nation-wide college students participating in a nutritional education program via internet. The subjects were 1614 college students (male: 752, female: 862) and divided into 4 regional groups. A cross-sectional survey was conducted using a self administered questionnaire, and the data were collected via internet or by mail. The nutrient intake data collected from food record were analyzed by the Computer Aided Nutritional Analysis Program. Data were analyzed by SPSS 10.0 program. Average age of male and female college students were 23.6 years and 21.0 years, respectively. Most of the male and female college students had poor eating habits, such as unbalanced meals and skipping meals. In particular, more than 60% of the male college students in Chungcheong and Gyeongsang areas had irregularity of meal time. Female students in Seoul and Incheon areas showed significantly higher consumption frequency of yellow and green leafy vegetables compared to Chungcheong and Gyeongsang areas. Female students in Seoul, Incheon and Chungcheong areas showed significantly higher consumption frequency of milk and milk products compared to Gyeongsang area. Calorie, vitamin A, calcium and iron intakes of the male students and calorie, vitamin A, vitamin
, niacin and calcium intakes of female students were lower than the Korean RDA. Female students in Incheon area showed significantly higher vitamin C and iron intakes compared to the other areas. These results provide a nation-wide information on dietary behavior and nutrient intake among Korean college students.
Weight Reduction Dieting Survey and Satisfaction Degree and Diet Related Knowledge among Adult Women by Age
Kim, Myung-Kyung ; Lee, Gui-Chu ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 572~582
DOI : 10.3746/jkfn.2006.35.5.572
This survey was conducted from June 2004 to August 2004, through questionnaires given to 432 women aged ranging from 20 to 50 years, who were living in the Seoul metropolitan area. The questionnaires were designed to determine the physique, level of obesity and dieting survey as well as to uncover which diets were in fashion and their satisfaction degree. Dieting-related knowledge and dieting side effects were also investigated. The results were as follows: In dieting survey, as the age increased, dieting for health reason (52.3%) increased, whereas that for aesthetic reasons (32.6%) decreased (p<0.05). The most effective methods of dieting were exercise (50.2%) and diet (45.0%) regimens. In regards to exercise frequency, 46.5% for none, 23.5% for 1-2 times a week, suggesting that most respondents do not practice exercise for dieting purposes (p<0.05). Major source for dieting was shown to be obtained from relative family or friends (31.7%), newspapers or magazines (29.3%) and internet (14.9%). As the age decreased, information from the latter increased, whereas that from TV program (21.2%) decreased (p<0.05). Reasons for excess weight were bad eating habits (39.6%), lack of exercise (38.3%), pregnancy and childbirth (10.6%). In fad dieting, while organic foods and aerobic exercises scored the highest satisfaction degree among diet and exercise regimens, on the other hand, sauna, steam baths and high temperature half-immersion baths scored the highest among surgery and other special therapies. As the age increased, the satisfaction degree for organic foods such as organic vegetable and high functional boiled cooked rice increased (p<0.05). As the age increased, scores on dieting-related knowledge decreased. Side effects of dieting included dizziness 06.2%) fatigue (15.1%) indigestion/constipation (11.1%) physical weakness 00.5%), loss of concentration (7.8%), dry skin (7.4%) loss of motivation (6.7%). The above results showed that attitude toward dieting among adult women varied with age and in light of the well-being trend, organic foods and aerobic exercises scored the highest satisfaction degree through all age.
The Non-Enzymatic Browning Reaction Occurred by Gamma Irradiation in Sugar-Lysine Aqueous Model Solution
Lee, Ju-Woon ; Oh, Sang-Hee ; Kim, Jae-Hun ; Byun, Eui-Hong ; Kim, Mee-Ree ; Kim, Kwan-Soo ; Lee, Hyeon-Ja ; Byun, Myung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 583~587
DOI : 10.3746/jkfn.2006.35.5.583
Aqueous solutions of sugar alone or in the presence of lysine were gamma irradiated at 0, 5, 10, 20 and 30 kGy at room temperature. Absorbances at 284 nm as an indicator of intermediate stage of non -enzymatic browning reaction increased with irradiation dose in both the solution of sugar or lysine alone and sugar-lysine mixed solution. Absorbances at 420 nm as indicator of browning increased in the irradiated sugar-lysine mixed solutions although no browning was observed in the irradiated solution of sugar or lysine alone. The degree of browning of the irradiated sugar-lysine mixed solution increased with irradiation dose and was dependent on the type of sugar. For sugar-lysine mixed solution irradiated at 30 kGy, the browning had the following order of intensity: sucrose>fructose>arabinose>xylose>glucose. However, the sugar loss of irradiated sugar lysine mixed solution had a following order of intensity: glucose>fructose>sucrose>xylose>arabinose. The reducing power of the non-reducing sugar, sucrose, was produced by gamma irradiation. The present results indicated that gamma irradiation leads to a non-enzymatic browning reaction (carbonyl-amine reaction) in an aqueous system.
Study on the Degradation of Pigskin Collagen Using Irradiation Technique
Cho, Young-Jun ; Seo, Jung-Eun ; Kim, Yun-Ji ; Lee, Nam-Hyouk ; Hong, Sang-Pil ; Kim, Young-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 588~593
DOI : 10.3746/jkfn.2006.35.5.588
This study was intended to observe possibility of which radiation technique can be used for oligopeptide production from pigskin collagen to reduce environmental pollution in processing and simplify the processing steps. Raw pigskin was ground using chopper, and then defatted in acetone cooled at
freezer. Defatted dried pigskin was irradiated at 20, 40, 60, 100, 150, 200, 250, and 300 kGy using Co-60 gamma rays irradiator. With irradiation doses, the amount of soluble proteins increased, and the viscosity and turbidity of soluble proteins decreased, which could be clue of that irradiation degrade high molecular proteins directly. pH of soluble proteins from defatted pigskin increased in the sample above 150 kGy, and low molecular weight components (below 24 kDa) in SDS-PAGE increased. From gel permeation chromatography of the hydrolysates of pigskin irradiated at 300 kGy showed the major peak of 9,000, 8,200, 860, and 170 Da.
Changes of SDS-PAGE Pattern and Allergenicity of BSA and BGG in Beef Extract Treated with Heat and High Pressure
Han, Gi-Dong ; Fan, Jiang Ping ; Suzuki, Atsushi ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 594~599
DOI : 10.3746/jkfn.2006.35.5.594
In our previous report, we indicated that not only BSA but also BGG played an important role in the allergenicity of beef. In this study, the effect of heat or high-pressure treatments to beef extract on the SDS-PAGE patterns was examined. The antigenicity of each treated samples was also investigated by Western blots assay with the sera of BGG-positive beef allergic patients. The BGG band and its antigenicity slightly disappeared but not generally in
treatment is not sufficient to totally eliminate the antigenicity of beef allergens. Compared with BGG band, BSA band significantly disappeared in SDS-PAGE with
treatment, indicating BSA is more heat- sensitive than BGG. When the beef extract was heated at
, not only BSA but also BGG bands was largely disappeared in both SDS-PAGE and Western blots. High pressure (HP) treatment even at 600 MPa did not affect SDS-PAGE and Western blots pattern of BSA. On the contrary, BGG treated with HP showed visible changes in SDS-PAGE. 600 MPa treatment significantly reduced the antigencity. Interestingly, these behaviors of BGG were not found in the same experiments with pure BGG treated with HP. From these results, it was speculated that some kinds of proteolytic enzymes in beef extracts were involved in the BGG molecular degradation by HP treatment. The aging experiments of beef extracts treated with HP supported this hypothesis. Further studies are needed to clarify the function and working mechanism of enzymes associated with BGG degradation in beef extracts by HP treatment.
Qualify Characteristics of Accelerated Anchovy Sauce Manufactured with B. subtilis JM3 Pretense
Park, J.H. ; You, S.G. ; Kim, Y.M. ; Kim, D.S. ; Kim, S.M. ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 600~605
DOI : 10.3746/jkfn.2006.35.5.600
B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in
ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.
Quality Characteristics of Sea Tangle Single Cell Detritus (SCD) Manufactured by Vibrio sp. Isolated from Batillus cornutus
Bang, Sang-Jin ; Shin, Il-Shik ; Kim, Sang-Moo ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 606~612
DOI : 10.3746/jkfn.2006.35.5.606
Obtaining powder form of seaweed is essential for the use of seaweed as a food additive. The deterioration of seaweed caused by high temperatures during homogenization and powder processing is a serious problem and limits the use of seaweed as a food or pharmaceutical ingredient. Furthermore, many powder particles are not fluidized very well because of the interaction between particles. In order to solve this problem, sea tangle was hydrolyzed to a level of single cell detritus (SCD) by Vibrio sp., isolated from Batillus cornutus. with strong hydrolytic activity. The crude protein and amino acid contents of sea tangle SCD were higher than those of the powder, whereas the reverse was true for ash content. Sea tangle powder contained more mineral than its SCD, whereas total amino acid content was 5 times more in SCD than in power. The anticancer activities of sea tangle SCD and powder were 31.20 and 29.07%, respectively, with no significant difference (p<0.05), but about 15% higher than that of the control. The ACE inhibitory activity of the sea tangle powder, 39.31%, was higher than the 26.07% of the SCD. The antithrombin activity of the sea tangle powder, 55.3 seconds, was higher than the 34.5 seconds of the SCD. Moreover, there was no antioxidative and ischemic activities in both tile sea tangle powder and SCD.
Storage Quality Characteristics of Milk Bread Added with β-Glucan from Agrobacterium spp. R259 KCTC 10197BP
Kang, Eun-Young ; Yang, Yun-Hyoung ; Oh, Sang-Hee ; Lee, Jeung-Hee ; Chang, Kyu-Seob ; Kim, Mi-Kyoung ; Cho, Han-Young ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 613~621
DOI : 10.3746/jkfn.2006.35.5.613
This study was performed to evaluate the storage quality of milk bread added with
-glucan (10 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage (
, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the
-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the
-glucan added breads were higher than that in the control. Hunter color values (
) of the milk bread added upto 20%
-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of
-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as
-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20%
-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of
-glucan to milk bread maintained the moisture content and delayed hardness during storage.
Quality Characteristics of Kochujang Prepared with Maesil (Prunus mume) Extract during Aging
Lee, Min-Ji ; Lee, Jun-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 622~628
DOI : 10.3746/jkfn.2006.35.5.622
Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang (`Maesil Kochujang`) were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at
upon 100 days of aging.
Clarification of Mixed Fruit and Vegetable Juices Using Various Clarification Methods
Sohn, Kyung-Suck ; Lee, Jun-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 629~634
DOI : 10.3746/jkfn.2006.35.5.629
Clarified mixed fruit and vegetable (apple, carrot and orange) juices were prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment with the blend ratio of 1:1:2, 1:2:1, and 2:1:1 (apple, orange and carrot). Effects of clarification methods on the clarification efficacy as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed but was less affected by lowering temperature. Ultrafiltration process was very effective to produce clarified mixed fruit and vegetable juice. Combined treatment did not significantly improve the clarification efficacy since most clarification was already achieved during ultrafiltration process (p>0.05). L*- and b*-values increased while a*-value decreased significantly after clarification regardless of methods in all blend juices (p<0.05). Blend juices with high amount of orange or carrot were better in clarification efficacy and high amount of apple resulted in high turbidity in blend samples.
Quality Enhancement of Vaccum Packaged Waxy Corns by Far Infrared Ray Drying
Choi, Jae-Ho ; Im, Ji-Soon ; Oh, Deog-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 635~640
DOI : 10.3746/jkfn.2006.35.5.635
This study was conducted to determine the effect of far infrared ray drying on the microbial and quality changes of vacuum packaged waxy corns, such as microbial growth, rehydration, color differences, weight loss and hardness during the storage at
for 7 months. After far infrared ray drying for 6 hours at
, 2.32 log CFU/g of total microbial counts in raw waxy corns was enumerated, but no microorganism was detected in steamed or sugar-treated waxy corns. However, no microorganism was observed in all treatments except for control samples until 3 month storage at
, whereas steamed and sugar-treated waxy corns showed 2 and 2.7 log reduction compared to that of control after 3 month storage. Yeasts and molds were more resistant than bacteria against far infrared ray drying at the same conditions. Similar results were observed in
storage. The degree of gelatinization in raw waxy corns far infrared ray drying changed from 98% to 96.2% after 7 month storage at
, whereas steamed waxy corns with far infrared ray drying changed from 81.14% to 58.73%. Water contents in sugar-treated waxy corns with far infrared ray drying gradually reduced compared to steamed waxy corns as drying time increased. The L values in raw waxy corns far infrared ray drying increased as drying time increased, but L values in steamed or sugar-treated waxy corns significantly reduced after 12 hour far infrared ray drying. Hardness in raw waxy corns was higher than in steamed or sugar-treated waxy corns before storage, but similar hardness was observed between raw- and sugar-treated waxy corns after 9 hour drying. This results showed that the microbial reduction, the enhancement of shelf life and quality establishment of steamed or sugar-treated waxy corns could be maximized by using far infrared ray drying.
Optimization of Ingredient Mixing Ratio for Preparation of Sulgidduk with Saltwort (Salicornia herbacea L.)
Jang, Myung-Sook ; Park, Jung-Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 641~648
DOI : 10.3746/jkfn.2006.35.5.641
In an attempt to get basic data for the utilization of saltwort powder (Salicornia herbaceae L.) as a ingredient in the Sulgidduk. D-optimal design of mixture design showed 14 experimental points including 4 replicates for three independent variables. The three independent variables selected for the experiment were water (
), saltwort powder (
), and sugar (
). The optimum responses variables such as color value. texture, and sensory characteristics were evaluated. The compositional and functional properties of test were measured, and these values were applied to the mathematical models. According to the result of measuring probability of the color value, texture and sensory characteristics were respectively and significance was acknowledged (p<0.05). According to the result of F-test, color values (L, a, b), textural properties (gumminess, chewiness) and sensory characteristics (taste, softness) decided linear model, textural property (hardness) and sensory characteristics (color, smell, moistness, overall acceptance) decided quadratic model. A canonical form and trace plot showed that the influence of each ingredient on the mixture final product. An optimum formulation by numerical and graphical methods were similar. Water, saltwort powder, and sugar were 15.2%, 3.0%, and 9.8% respectively by numerical method, and 15.2%, 3.1%, and 9.7% respectively by graphical method.
Effects of Pre-treatment Method on the Surface Microbes of Radish (Raphanus sativus L.) leaves
Ku, Kyung-Hyung ; Lee, Kyung-A ; Kim, Young-Lim ; Lee, Myung-Gi ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 649~654
DOI : 10.3746/jkfn.2006.35.5.649
It was investigated the effects of pre-treatment method on the microbes on the surface of radish (Raphanus sativus L.) leaves. Independent variables put in water washing (
), microwave treatment (
) and steam treatment (
) using central composite design and response surface analysis. It was not detected in the pathogenic microbes, Samonella spp., Camphylobacter spp., Vibrio spp., Shigella spp., Staphyloccocus spp., on the surface of collected radish leaves without pre-treatment. But general microbes showed
of total microbes,
of E. coli,
of yeast/mold on the surface of various radish leaves and lactic acid bacteria was detected or not according to collected samples. The best method of pre-treatment was steam treatment on the microbe reduction effect of samples surface. Also, the multiplex regression coefficients analysis was calculated three independent variables (
) and dependent variables (total microbes, lactic acid bacteria and yeast/molds). It showed high correlation
, 0.89, 0.87, 0.85, respectively. For effective reduction of surface microbes, the best method was water washing with microwave or steam treatment at the same time.
Analysis of Contamination of Bacteria from Raw Materials, Utensils and Workers` Hands to Prepared Foods in Foodservice Operations
Bae, Hyun-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 655~660
DOI : 10.3746/jkfn.2006.35.5.655
The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers` hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers` hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers` hands and utensils to reduce or eliminate contamination of bacteria.
Nutritional Biochemistry of Selenium
Choi, Yong-Soon ; Hesketh, John E. ;
Journal of the Korean Society of Food Science and Nutrition, volume 35, issue 5, 2006, Pages 661~670
DOI : 10.3746/jkfn.2006.35.5.661
Selenium (Se) obtained from dietary sources including cereals, grains and vegetables is an essential micronutrient for normal function of the body. Plants convert Se into selenomethionine and incorporate it into proteins in place of methionine, while higher animals synthesize selenoproteins containing selenocysteine. Excessive Se in the body is methylated stepwise to methylated selenium metabolites from selenide. Both inorganic and organic forms of selenium can be the nutritional sources in human, and they are transformed to selenide and then the amino acid selenocysteine attached to a specific
. The selenocysteine (Sec) is incorporated into selenoprotein sequences by the UGA codon. The decoding of UGA as Sec requires specific mechanisms because UGA is normally read as a stop codon: cis-acting sequences in the mRNA (the selenocysteine insertion sequence, SECIS, within the 3`untranslated region) and trans -acting factors dedicated to Sec incorporation are required for incorporation of Sec during translation of selenoprotein mRNAs. Approximately 25 selenoproteins have been identified in mammals. Several of these, including glutathione peroxidases, thioredoxin reductases and selenoprotein P, have been purified or cloned, allowing further characterization of their biological function. The antioxidant properties of selenoproteins help prevent cellular damage from free radicals which may contribute to the development of chronic disease such as cancer and heart disease. Other selenoproteins have important roles in regulation of thyroid function and play a role in the immune system. Daily selenium iatake was reported to be
in Korean adult women. This review focuses on the metabolism and biological functions of selenium, and the nutritional status of selenium in the Korean population.