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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 36, Issue 12 - Dec 2007
Volume 36, Issue 11 - Nov 2007
Volume 36, Issue 10 - Oct 2007
Volume 36, Issue 9 - Sep 2007
Volume 36, Issue 8 - Aug 2007
Volume 36, Issue 7 - Jul 2007
Volume 36, Issue 6 - Jun 2007
Volume 36, Issue 5 - May 2007
Volume 36, Issue 4 - Apr 2007
Volume 36, Issue 3 - Mar 2007
Volume 36, Issue 2 - Feb 2007
Volume 36, Issue 1 - Jan 2007
Selecting the target year
Antioxidative, Antimutagenic and Cytotoxic Effects of Natural Seasoning Using Lentinus edodes Powder
Yoo, Su-Jung ; Kim, Soo-Hyun ; Choi, Houng-Taek ; Oh, Hyun-Taek ; Choi, Hyun-Jin ; Ham, Seung-Shi ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 515~520
DOI : 10.3746/jkfn.2007.36.5.515
This study was peformed to determine the antioxidative, antimutagenic and cytotoxic effects of the natural seasoning using Lentinus edodes powder (NSLP) by DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical donating method, Ames test, and cytotoxicity, respectively. The scavenging effect on DPPH radical in ethyl acetate fraction of NSLP showed
. The direct antimutagenic effects of ethanol extract and its solvent fractions of NSLP were examined by Ames test using Salmonella Typhimurium TA98 and TA100. In the Ames test, ethanol extract of NSLP alone did not exhibit any mutagenicity and most of the samples showed high antimutagenic effects against mutation induced by N-methyl-N'-nitro-N-nitroso guanidine (MNNG) and 4-nitroquinoline-1-oxide (4NQO). Ethyl acetate fraction of NSLP (
) showed approximately 82% inhibitory effect on the mutagenesis induced by 4NQO against TA98 strain, whereas 84% and 80% inhibitions were observed on the mutagenesis induced by 4NQO and MNNG against TA100 strain. In anticancer effects of ethanol extract and its solvent fractions of NSLP against cancer cell lines including human lung carcinoma (A549), human breast adenocarcinoma (MCF-7), human hepatocellular carcinoma (Hep3B), human cervical adenocarcinoma (HeLa) and human gastric carcinoma (AGS) were investigated. The treatment of 1 mg/mL ethyl acetate fraction of NSLP showed strong cytotoxicity of 56.7%, 84.9%, 64.6%, 85.1% and 71.5% against A549, MCF-7, Hep3B, HeLa and AGS, respectively. In contrast 1 mg/mL treatment of NSLP extract and its solvent fractions had only
cytotoxicity on human transfomed primary embryonal kidney cell (293). From this result, it is suggested that NSLP is believed to have possible antioxidative, antimutagenic and anticancer capacities.
Antioxidant Effects of Red Ginseng Powder on Liver of Benzo(α)Pyrene-Treated Mice
Kim, Hyun-Jeong ; Lee, Ji-Won ; Ji, Young-Ju ; Yu, Me-Hei ; Park, Jung-Hyun ; Lee, Ki-Dong ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 521~526
DOI : 10.3746/jkfn.2007.36.5.521
The effects of red ginseng powder on hepatotoxicity in
-treated mice were investigated. Male ICR mice were pretreated with red ginseng powder (50 or 100 mg/kg/day, for 5 days, intraperitoneally) before treatment with
(0.5 mg/kg, i.p, single dose). The ability of red ginseng powder to protect against oxidative damage to the mouse liver was examined by determining the level of lipid peroxide, glutathione, and the antioxidant enzyme activities. The glutathione content depleted by
were significantly increased by red ginseng powder, but elevation of lipid peroxide content induced by
was decreased by red ginseng powder. The increased activities of superoxide dismutase, catalase and glutathione peroxidase after
-treatment were decreased by the treatment of red ginseng Powder; however, glutathione S-transferase activity depleted by
were significantly increased. These results suggest that red ginseng powder can protect against
intoxification through its antioxidant properties.
A Study on Single Oral Dose Toxicity of Highly-Developed Anthocyanin-Pigmented Rice Varieties
Han, Hye-Kyoung ; Choi, Sung-Sook ; Shin, Jin-Chul ; Chung, Ha-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 527~533
DOI : 10.3746/jkfn.2007.36.5.527
The present study was carried out to investigate the potential toxicity of highly-developed rice varieties, Oryza sativa cvs. Jukjinjubyeo, Heuginjubyeo and Heughyangbyeo by a single oral dose in ICR mice. The test article was orally administered once by gavage at dose levels of 0, 2.5, 5.0, and 10.0 g/kg body weight (n=10 for male and female mice for each dose). We examined the number of deaths, general clinical signs, body weights and biochemical analysis for sexes and doses of mice between control and experimental groups. As a result all of the groups were alive during experimental periods and none of the significant clinical symptom and body weight changes were shown in all of the groups. Plasma glucose levels were valued for both control and experimental groups and there were no significant differences between the groups. The activities of aminotransferase were not increased in all experimental groups compared to control groups. The results suggest that the toxicity of the aleurone layer of Oryza sativa cvs. Jukjinjubyeo, Heugjinjubyeo and Heughyangbyeo are low and its
is over 10.0 g/kg body weight in both male and female mice.
Acute Toxicity of Leuconostoc citreum GJ7 Isolated from Kimchi in Mice
Lee, Jae-Joon ; Chang, Hae-Choon ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 534~539
DOI : 10.3746/jkfn.2007.36.5.534
The present study was carried out to investigate the potential acute toxicity of Leuconostoc citreum GJ7 (Leu. citreum GJ7), a lactic acid bacterium isolated from Kimchi, in ICR male and female mice. The test article was administered to the mice orally or intraperitoneally. Mortality rates, clinical findings, and body weight changes were monitored for the 2 weeks following administration. The results showed that in 50% of the cases, lethal doses (
) of Leu. citreum GJ7 were determined as >5, 000 mg/kg (p.o.) and >2500 mg/kg (i.p.) in both sexes. There were no significant changes in general conditions, body weights clinical signs and any gross lesions between vehicle control and Leu. citreum GJ7-treated groups. Hence, it is suggested that Leu. citreum GJ7 does not induce any significant acute toxicity in ICR mice.
Effects of Catechin on Lipid Composition and Adipose Tissue in Obese Rats Fed High Fat Diet
Rhee, Soon-Jae ; Kim, Kyung-Ran ; Kim, Hong-Tae ; Hong, Jung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 540~547
DOI : 10.3746/jkfn.2007.36.5.540
The current study examined the effects of catechin on lipid composition of serum and liver and adipocyte of epididymal fat pads in obese rats fed high fat diet. Sprague-Dawley male rats weighing
were randomly divided into eight groups, four normal diet groups and four high fat diet groups according to the level of dietary catechin supplement. The rats were fed ad libitum experimental diets for 4 weeks and then they were sacrificed. Body weight in HF group was heavier than that of NC group, but HFCM and HFCH groups were significantly reduced compared to HF group. Relative body weight to abdominal weight and relative body weight to epididymal weight in HF group were increased to 103% and 106%, respectively, compared to NC group, but HFCM and HFCH groups were significantly reduced as compared to HF group. The levels of serum triglyceride, total cholesterol, LDL-cholesterol and atherogenic index in HFCH groups were significantly lower than those of HF group, whereas HDL-cholesterol levels were increased. Total lipid contents of liver in HF group was significantly higher than that of NC group, but HFCH group maintained the NC level. There were no significant difference in hepatic triglyceride contents of high fat diet groups. Contents of hepatic cholesterol in HF group was 29% higher than that of NC group, but HFCM and HFCH groups were significantly reduced as compared to HF group. Cell number and cell size of epididymal fat pads in HFCM and HFCH groups were significantly reduced, respectively, compared to HF group. Improved lipid metabolism observed in rats fed catechin may be caused by an alteration of number and size in epididymal fat pad and lipid composition.
The Effect of Herbal Formula KH-305 on Erectile Dysfunction in Hyperlipidemic Rat
Lee, Eun-Jeong ; Kim, Hee-Seok ; Kim, Byoung-Chul ; Hwang, Sung-Wan ; Hwang, Sung-Yeoun ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 548~553
DOI : 10.3746/jkfn.2007.36.5.548
This study was designed to investigate effects of KH-305 on erectile dysfunction in hyperlipidemic rat. KH-305 has been evaluated for antihyperlipidemic and antierectile dysfunction effects on experimental hyperlipidemic rats induced by high cholesterol-diet. After oral administration of KH-305 water extract (50, 100, 200, 300 mg/kg) to hyperlipidemic rats for 8 weeks, the variables including body weight, total cholesterol, HDL-, and LDL-cholesterol levels in serum, the expression of eNOS and nNOS in penis were measured. Also, erectile function was determined by the measurements of intracavernosal pressure (ICP) and maximal arterial pressure (MAP) after electrical stimulation of the cavernosal nerve. Oral administration of KH-305 extracts significantly inhibited the increase of serum total cholesterol and LDL-cholesterol levels and the decrease of serum HDL-cholesterol level in hyperlipidemic rats induced by high fat diet. The penile expression level of the two enzymes (eNOS, nNOS) were increased significantly after oral administration of the KH-305 extracts. Erectile function after 10 volts stimulation was significantly decreased in the hyperlipidemic rat compared with the normal rat, but increased in KH-305 group compared with hyperlipidemic group. These results suggest that KH-305 is effective for erectile dysfunction in hyperipidemia.
Dietary Effect of Silk Protein on Ceramide Synthesis and the Expression of Ceramide Metabolic Enzymes in the Epidermis of NC/Nga Mice
Park, Kyung-Ho ; Choi, Young-Sim ; Kim, Hyun-Ae ; Lee, Kwang-Gill ; Yeo, Joo-Hong ; Jung, Do-Hyun ; Kim, Sung-Han ; Cho, Yun-Hi ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 554~562
DOI : 10.3746/jkfn.2007.36.5.554
Ceramide rich intercellular lipid lamellae are thought to be particularly important in maintaining the structural integrity of epidermal barrier. Ceramide is synthesized de novo by serine palmitoyltransferase (SPT) phospholipid intermediates, serine and palmitic acid persist within the stratum corneum. The ceramide which is synthesized is degraded with fatty acid and sphingosine by degradative enzyme ceramidase. The depletion of ceramide in stratum corneum was reported in the atopic dermatitis. As an effort to search for the dietary source for improving the level of ceramide in epidermis, the dietary effects of various-typed silk protein were compared. Seventy male NC/Nga mice, an animal model of atopic dermatitis, were divided into seven groups: group CA as an atopic control with control diet, group S: 1% crude sericin diet, group F: 1% crude fibroin diet, group PS : peptide pattern of sericin(Mw 5000), group PF: peptide pattern of fibroin (Mw 1500), group AS: manufactured the same as amino acid profile of sericin and group AF: manufactured the same as amino acid profile of fibroin. Ten male BALB/c mice were served as group C (control group) control diet. All mice were fed on diet and water ad libitum for 10 weeks. Dry skin condition was established in group CA as ceramide content was decreased. Despite a marked decrease of mRNA and prorein expression of SPT, enzyme do novo synthesis, ceramide content of group S was dramatically increased by inhibiting the mRNA and protein expression of degradative enzyme ceramidase. However, dietary supplementation of crude silk fibroin protein (group F) and in other groups that were supplemented with either amino acid or peptide type of sericin or fibroin did not increase the level of ceramide. Together, our data demonstrate that dietary supplementation of crude sericin is more effective at improving ceramide level in epidemis of NC/Nga mice.
Effects of Dietary γ-Fatty Acids on the Fatty Acid Composition of Pork and Plasma Lipids in Swine
Kang, Hwan-Ku ; Park, Byung-Sung ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 563~568
DOI : 10.3746/jkfn.2007.36.5.563
We report that the gamma linolenic acid content of pork is higher in finishing pigs fed diets containing hemp seed oil, evening primrose oil or borage oil as the sources of gamma linolenic acid. Thirty-six three crossing swines (
), 80 kg in body weight, were randomly separated into four treatment groups with three pens per treatment and three animals per pen. The finishing swines were fed the experimental diets for 35 days until they reached the market weight of 110 kg. The animals were assigned to the four experimental diets: control diet containing 5.00% tallow, T1 containing 5.00% hemp seed oil (hemp seed oil 40:soybean oil 60), T2 containing 5.00% evening primrose oil (primrose oil 40:soybean oil 60) and T3 containing 5.00% borage oil (borage oil 40:soybean oil 60). The plasma triacylglycerol and total cholesterol content of the swine in the gamma fatty acids-fed groups were significantly (p<0.05) lower than those in the control group. No gamma linolenic acid was detected in the plasma of the control group, while tile level of gamma linolenic acid treatment groups was significantly (p<0.05) higher than the control in the order of T3, T2 and T1. Moreover, the level of gamma linolenic acid increased with increasing number of feeding days. There was a significant difference between the treatment groups (p<0.05). There was a difference in the amount of saturated fatty acid and polyunsaturated fatty acid accumulated in the pork according to the treatment groups or the parts of the pork meat. The level of n-3 fatty acid of pork was highest in T1, which had been fed the hemp seed oil, followed in order by T3 and T2 (p<0.05). The content of gamma linolenic acid in pork was highest in T3, which had been fed the borage oil, followed in order by T2 and T1 (p<0.05). In particular, the level of gamma linolenic acid in pork increased in the order of the back fat, pork belly, ham and loin.
A Study on the Amendment Scheme of Nutrient Standard Regulations for Infant Formula in Korea
Om, Ae-Son ; Lee, Heon-Ok ; Moon, Ji-Hea ; Shim, Jae-Young ; Kim, In-Hye ; Won, Sun-Im ; Rha, Young-Ah ; Choi, Yun-Ju ; Lee, Hye-Young ; Park, Hye-Kyung ; Kim, Myung-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 569~577
DOI : 10.3746/jkfn.2007.36.5.569
The purpose of the present study was to propose some amendments on nutrient standard regulations of infant formula in Korea. For this purpose, we compared and analyzed the nutrient regulations of Korea, CODEX, U.S.A, Japan, EU, Australia and New Zealand. Some developing aspects of Korea's nutrient standard regulations for infant formula need to be examined as follows: firstly, both milk-based formula and soy-based formula standards would be unified into an infant formula, and the user of infant formula would be categorized for babies less than 6 month old. Secondly, nitrogen conversion factor of milk protein in the infant formula would be 6.38, which is the same as that of CODEX Revised Standard. Protein quantities could be differentiated by protein sources, and essential amino acids in human milk would be standardized according to protein contents. Thirdly,
-linolenic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) as essential fatty acids and trans fatty acid would be standardized in terms of the contents. Fourthly, it is recommended that the unit of vitamins and minerals would be changed from g/100 g to g/100 kcal, and individual vitamins and mineral would have their maximum values. Finally, 5 nucleotides (cytidine, uridine, adenosine, guanosine, inosine 5'-monophosphate) and fluoride would be required for the strengthening the immunity and the development of teeth, respectively. In conclusion, the scientific studies on amendment scheme of nutrient standard regulations of infant formula is very important to fortify nutritional completeness for Korean infants and young children.
Feeding Effects of Citrus By-Product TMR Forage on the Nutritional Composition and Palatability of Hanwoo Loin
Jung, In-Chul ; Yang, Seung-Joo ; Moon, Yoon-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 578~583
DOI : 10.3746/jkfn.2007.36.5.578
The purpose of this research was to study the effects of feeding TMR (total mixed ration) dietary citrus by-products on nutritional composition and palatability of Hanwoo loin. Samples for the experiment consisted of Hanwoo loin that was not fed citrus by-products (TMR-0) and Hanwoo loin that was fed citrus by-products during fattening periods (TMR-1). The control (TMR-0) Hanwoo loin was fed by general practical feeding (roughages and concentrates were fed separately); the TMR-1 Hanwoo loin was fed identically to TMR-0 until 17 months yearling, but fed citrus by-products for 10 months after then. The levels of the moisture, crude protein, crude ash, cholesterol, Mg, K, vitamin
, total amino acids (
), and total free amino acids (
) were not significantly different between TMR-0 and TMR-1. The contents of the crude fat, Ca, and Na of TMR-1 were greater than those of TMR-0 (p<0.05). Oleic acid (
) was the most abundant anions unsaturated fatty acid while palmitic acid (
) was tile most abundant saturated fatty acid in both groups. In case of sensory scores, taste, flavor, and juiciness were not significantly different between TMR-0 and TMR-1. However, tenderness and palatability preference of TMR-1 were higher than those of TMR-0 (p<0.05).
Effects of Chitosan Treatment on Changes of Soyasaponin Contents in Soybean Sprouts
Oh, Bong-Yun ; Park, Bock-Hee ; Ham, Kyung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 584~588
DOI : 10.3746/jkfn.2007.36.5.584
Elicitors are defined as substances that induce defense responses in plants, which include an increased synthesis of secondary metabolites. Saponin, one of the secondary metabolites, has various physiological effects such as anticancer, antioxidant, cholesterol-lowering activities, etc, in human. This study was carried out to find whether a treatment of soybean sprouts with chitosan as an elicitor, increases saponin contents. Saponin contents in soybean sprouts increased by the chitosan treatment during cultivation, reached the peak on the sixth day, and then decreased. A biosynthesis of group B soyasaponin appeared to be regulated differently. The content of soyasaponin I, a member of group B saponin, was the highest in 250 ppm chitosan-treated soybean sprouts, while the contents of soyasaponin II, III and IV were the highest in 1,000 ppm chitosan-treated soybean sprouts. The content of soyasaponin V changed little in soybean sprouts that had been treated with various concentration of chitosan.
Effect of Food Additives on Inhibiting the Browning of Model Solutions for Doenjang
Kwak, Eun-Jung ; Lim, Seong-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 589~594
DOI : 10.3746/jkfn.2007.36.5.589
The effect of synergists having chelating ability on inhibiting browning were studied with a giucose-glutamic acid model for doenjang containing citric acid as the anti-browning agent and iron ion. The model solutions were prepared by dissolving 0.1 M glucose, 0.1 M glutamic acid, 50 mM citric acid, 0.2 mM
and synergist in 1 M phosphate buffer (pH 7.0), heating at
for 24 hr and storing at
for four weeks. Synergists were chitosan, gallic acid, methyl benzoate, pyrophosphate and tannic acid; they were used at the following concentrations: gallic acid, pyrophosphate and tannic acid at 0.015% and 0.15%; chitosan and methyl benzoate at 0.0075% and 0.015%. Anti-browning capacities had a tendency to decrease greatly after three weeks in the case of storage at
, whereas they decreased with storage time during storage at
. However, anti-browning capacities of samples containing 0.015% tannic acid and 0.15% pyrophosphate were higher than that of sample without synergist by 32% after storage at
for four weeks. Gallic acid, tannic acid and pyrophsphate also inhibited the formation of Maillard reaction intermediates such as fluorescent compound and 3-deoxyglucosone due to the high chelating ability with iron ion after four weeks of storage at
. The effect of these compounds on the inhibition of formation of Maillard reaction intermediates was higher at 0.15% than at 0.015%. Moreover, gallic acid increased the browning by forming colored complexes, and tannic acid generated black precipitates. Therefore, pyrophosphate of food additives was found to be the most useful synergist of citric acid, the anti-browning agent for doenjang.
Food Component Characteristics of Seafood Cooking Drips
Oh, Hyeun-Seok ; Kang, Kyung-Tae ; Kim, Hye-Suk ; Lee, Jae-Hyoung ; Jee, Seung-Joon ; Ha, Jin-Hwan ; Kim, Jin-Soo ; Heu, Min-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 595~602
DOI : 10.3746/jkfn.2007.36.5.595
This study was conducted to investigate on food component characteristics of seafood cooking drips (skipjack tuna cooking drip, octopus cooking drip and oyster cooking drip) as a source of functional seasoning. Heavy metal contents of seafood cooking drips were below food safety level. Among seafood cooking drips concentrated to 5 folds, the crude protein content was the highest (18.1%) in skipjack tuna cooking drip (SCD). The free amino acid content and taste value were higher in SCD than in other seafood cooking drips, and the major free amino acids were glutamic acid and aspartic acid. Total amino acid content of SCD was 16.2 g/100 mL and the major amino acids were glutamic acid (11.9%), proline (9.2%), glycine (9.1%) and histidine (11.5%). SCD in comparison with other seafood cooking drips showed the highest angiotensin I converting enzyme (ACE) inhibitory activity at
of 14.1 mg/mL. These results suggested that SCD could be used as a source of functional seasoning.
Physicochemical Changes of Electron Beam-Irradiated Korean Kiwifruits at Low Dose Levels
Kim, Kyoung-Hee ; Kwon, Jong-Sook ; Lee, Jeong-Ok ; Lee, Byung-Cheol ; Park, Seong-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 603~608
DOI : 10.3746/jkfn.2007.36.5.603
Changes in physicochemical quality and antioxidant activity of kiwifruits by the low dose electron beam irradiated(0, 0.3, 0.6 kGy) were investigated. Fruits were stored at
for 28 days and evaluated after 0, 1, 2, 3, and 4 week storage. Irradiation did not affect 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, and pH. Vitamin C contents of irradiated fruits were higher than non-irradiated fruits. Irradiation caused no significant change in total sugar contents and reducing sugar contents. Soluble solid contents in irradiated fruits were higher than non-irradiated fruits for the initial storage period but showed lower increment rate during the storage period. Organic acid contents of irradiated fruit did not show significant effect for the initial and during the storage periods, rate of decline in organic acid content of irradiated fruit were not significantly changed. Results indicated that electron beam irradiation of kiwifruit up to 0.6 kGy is effective in was delayed ripening with no significant changes on antioxidant activity and physicochemical qualify of kiwifruit.
Studies on the Manufacturing of Sujeonggwa (Korean Traditional Cinnamon Flavored Persimmon Punch) Edible in Severe Environment by Gamma Irradiation
Park, Jae-Nam ; Lee, Ju-Woon ; Kim, Jae-Hun ; Kim, Kwan-Soo ; Han, Kyu-Jai ; Sul, Min-Sook ; Lee, Hyun-Ja ; Byun, Myung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 609~615
DOI : 10.3746/jkfn.2007.36.5.609
This study was conducted to develop the method for the safe supply of Sujeonggwa (cinnamon flavored persimmon punch) in severe environments such as space, desert or deep sea, by the combined treatment of gamma irradiation with other food technologies. Commercially prepared Sujeonggwa powder could be sterilized at 4.5 kGy or above doses. However, sensory characteristics of gamma-irradiated Sujeonggwa decreased depending upon the dose. The combined treatment of vacuum packaging with the addition of vitamin C and cinnamic aldehyde in Sujeonggwa powder could minimize the change of sensory qualities induced by ionizing irradiation.
Shelf Life Extension of Steamed Bread by the Addition of Fermented Pine Needle Extract Syrup as an Ingredient
Choi, Dong-Man ; Chung, Sun-Kyung ; Lee, Dong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 616~621
DOI : 10.3746/jkfn.2007.36.5.616
In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of
, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by
in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.
Quality Evaluation of Fresh-Cut Products in the Market
Cho, Sun-Duk ; Park, Joo-Youn ; Kim, Eun-Jeong ; Kim, Dong-Man ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 622~628
DOI : 10.3746/jkfn.2007.36.5.622
Most fresh-cut agri-food products are less stable than unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, vitamin C, minerals, residual heavy metals, and pesticides of various fresh-cut agri-food products were analysed. Sensory evaluation revealed that overall acceptability scores were less than expected in most products since fresh-cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technologies that can maintain the quality, freshness and appearance must be supplied. Although vitamin C and minerals are main nutrients that can be supplied from salads, the results showed that vitamin C and mineral contents were very small and extremely small compared with the values from the food composition tables. It is possible that vitamin C and most minerals that are easily destroyed were lost through minimal processes like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because only cadmium in agricultural produce is controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.
Analysis of Processing Conditions on Maesil Kochujang Production Using Response Surface Methodology
Lee, Min-Ji ; Lee, Jun-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 629~635
DOI : 10.3746/jkfn.2007.36.5.629
Response surface methodology (RSM) was used for the analysis and optimization of the production process of Kochujang added with Maesil extract. The process variables were the amount of Maesil extract (
) and red pepper powder (
). pH and all color characteristics (L*-, a*-, and b*-value) decreased but titratable acidity and water activity increased with the addition of Maesil extract. Amino nitrogen content appeared to decrease with the addition of red pepper powder. The highest sensory flavor score was obtained when 2.20% Maesil extract and 8.62% red pepper powder were blended, the highest sensory taste score with 6.63% Maesil extract and 9.50% red pepper powder, and the highest sensory color score with 7.80% Maesil extract and 8.62% red pepper powder respectively. The point chosen as representative of the optimal area corresponds to
for physicochemical and sensory quality, respectively.
Effect of Germination Time and Extrusion Temperature on Properties of Germinated Brown Rice
Kim, Mi-Hwan ; Tungjaroenchai, Wanna ; Ryu, Gi-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 636~642
DOI : 10.3746/jkfn.2007.36.5.636
In order to develop a novel food utilization of germinated brown rice, physicochemical properties of germinated brown rice and its extrudates were investigated. The physical characteristics, the paste viscosity, and the anti-oxidation activity were analyzed. Brown rice was soaked for 10 hr and germinated for 24 and 48 hr at
. Extrusion conditions of brown rice and germinated brown rice were barrel temperature at 100 and
and moisture content at 20%. The expansion ratio increased with the increase in germination time. It increased at barrel temperature of
, and decreased at
. The bulk density showed negative corporations with the expansion ratio. The paste viscosity of germinated brown rice was decreased with the increase in the germination time. However the paste viscosity of extrudates was lower as barrel temperature increased. Content of polyphenolic compound in extrudates was increased by increasing germination time and barrel temperature.
A Study on the Quality Characteristics of the Bread with Samultang
Oh, Hyun-Kyung ; Shin, Mal-Shick ; Lim, Hyeon-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 643~650
DOI : 10.3746/jkfn.2007.36.5.643
It has been known that Samultang has positive effects on blood circulation and erythrocyte formation. Samultang was composed of four ingredients, Angelica gigas Nikai, Rahmanniae Radix Preparata, Paeonia lactiflora Pallas, and Cnidium officinale Makino. Five types of bread were prepared by replacing water with Samultang for dough proportionally. Control (C) did not have Samultang and the other four experimental bread contained Samultang: S-I (25% of water was substituted by Samultang), S-II (50% substituted), S-III (75% substituted), and S-IV (100% substituted). Moisture, protein, and ash contents of Samultang were
, respectively. Replacing water with Samultang decreased pH and increased significantly wet gluten content of the dough. Substitution of Samultang for water incremented redness and yellowness of the dough and bread and increased hardness. It also raised the contents of ash and protein. Although it was not significant, in addition, moisture loss of the bread during storage seemed to be lessened by replacing water with Samultang. However, total volume and specific loaf volume of the bread, baking loss rate, and the other textural characteristics except hardness were not affected by substituting water with Samultang. Due to the above results, sensory evaluation of volume and gumminess of the bread were improved significantly by substituting Samultang for water. The bread replaced 25% of the water with Samultang was ranked as the best by the test of sensory evaluation. These results imply that adding Samultang instead of water to dough for bread might bring positive effects on quality characteristics of the bread without any adverse influences. Therefore, it might be worth developing functional bread using Samultang.
Preparation and Food Component Characteristics of Snack Using Flatfish-Frame
Kang, Kyung-Tae ; Heu, Min-Soo ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 5, 2007, Pages 651~656
DOI : 10.3746/jkfn.2007.36.5.651
Fish-frames which are left after obtaining fillets or muscle during fish processing, consist of useful food components such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 mg/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 mg/100 g) and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 mg/100 g and 270.3 mg/100 g, respectively. The Ca/P of SFA was 1.82 which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.