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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 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
In vitro Cytotoxic Effect of Extracts from Styela plicata
Lee, Bo-Bae ; Cha, Mi-Ran ; Park, Hae-Ryong ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1099~1105
DOI : 10.3746/jkfn.2007.36.9.1099
The present study describes the preliminary evaluation of the anticancer activity of Styela plicata. Freeze-dried S. plicata was extracted with methanol, ethanol, acetone, and water, and then anticancer effect of the extracts was measured by the MTT reduction assay and phase-contrast microscopy on the HT-29 human colon carcinoma cells. Among the extracts, acetone extract showed the highest anticancer activity. The cell proliferation rates markedly decreased by 94.0% at the concentration of 500
of acetone extract compared with control cells. The acetone extract was further fractionated with hexane, diethyl ether, ethyl acetate, and water layer according to the degree of polarity. The HT-29 cells with hexane layer extract (250
) decreased the cell viability to 5.1% of untreated control. The growth of SW620, HeLa, and MCF-7 cells was decreased to about 10%, by the treatment of hexane layer extract 250
. Theses results suggest extracts from S. plicata as possible natural cancer therapeutic material.
Antioxidative and Antimicrobial Activities of Euphorbia helioscopia Extracts
Kim, Ji-Young ; Lee, Jung-A ; Kim, Kil-Nam ; Song, Gwan-Pil ; Park, Soo-Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1106~1112
DOI : 10.3746/jkfn.2007.36.9.1106
The solvent extracts of Euphorbia helioscopia, which were extracted by using several solvents with different polarities, were prepared for utility as natural preservatives. The E. helioscopia extract by 80% ethanol was sequentially fractionated with n-hexane, dichloromethane, ethylacetate, and butanol. In order to effectively screen for a natural preservatives agent, we first investigated the antioxidant activities such as DPPH radical scavenging capacity, superoxide radical scavenging capacity, and xanthine oxidase inhibitory activity of the E. helioscopia extracts. By the screening system, we found that ethylacetate fraction had the strongest antioxidant activity in a dose-dependent manner. The antimicrobial activities and cell growth inhibition were investigated for each strain with the different concentrations of E. helioscopia extracts. Antimicrobial activities were shown in ethylacetate fraction of E. helioscopia; however, ethanol, butanol and water fractions showed weak antimicrobial activity against the tested microorganisms. Among the five fractions, ethylacetate fraction showed the highest antimicrobial activities against microorganisms tested, such as Bacillus sublitis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella Enteritidis and Salmonella Typhimurium. The polyphenol content from ethanol, n-hexane, dichloromethane, ethylacetate, butanol, and water fractions were 207.46 mg/g, 45.45 mg/g, 138.23 mg/g, 678.02 mg/g, 278.91 mg/g, and 63.76 mg/g, respectively. There seems to be a close relationship between antioxidant activities, and antimicrobial activities and polyphenol content in natural plant. From these results, it is suggested that E. helioscopia could be used for the ethylacetate fraction and could be suitable for the development of a food preservative.
Antioxidative Activities and Tyrosinase Inhibition of Water Extracts from Ailanthus altissima
Lee, Yang-Suk ; Choi, Jin-Beom ; Joo, Eun-Young ; Kim, Nam-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1113~1119
DOI : 10.3746/jkfn.2007.36.9.1113
Water extracts from root, stem and leaf of Ailanthus altissima were utilized to determine antioxidant properties such as electron donating ability (EDA), nitrite scavenging ability, superoxide dismutase (SOD)-like activity, and the inhibitory activities of xanthine oxidase (XO) and tyrosinase. The EDA of root extract was the highest as 77.33% at 0.5 mg/mL concentration and that of stem extract was 70.01% at 1.0 mg/mL. The nitrite scavenging ability of leaf extract revealed the highest effect as 95.18% at pH 1.2, 1.0 mg/mL while those of stem and root extracts were 55.17% and 33.33%, respectively. The leaf extract showed the highest SOD like activity as 26.77% at 1.0 mg/mL, the measurement of root extract was 3.82% and that of stem extract was not effective. All kinds of extracts had strong inhibitory activities on XO of over 92% at 1.0 mg/mL. The highest activity on tyrosinase inhibition was obtained from leaf extract of 16.33% at 2.0 mg/mL. The results indicated that among the three extracts, the leaf extract has a strong and extensive antioxidant activity.
Effects of Conjugated Double Bond Derivatives of Polyunsaturated Fatty Acid on Serum Lipids in Rats
Kim, So-Young ; Kim, Sung-Hee ; Kim, Gyeong-Eup ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1120~1127
DOI : 10.3746/jkfn.2007.36.9.1120
This study was designed to examine the effects of n-6 PUFA rich corn oil, n-3 PUFA rich perilla oil and their conjugated double bond derivatives on serum lipids status in rats. Experimental diets containing lard (control), corn oil (CO), perilla oil (PO), conjugated double bond derivatives of n-6 PUFA rich corn oil (TCO) and n-3 PUFA rich perilla oil (TPO) at the level of 10% (w/w) were fed to male Sprague Dawley rats for 4 weeks. TCO was found to have three derivatives of linoleic acid and TPO had five derivatives of linolenic acid by GC. Serum total cholesterol levels were significantly lower in the all experimental groups than in the control group, and particularly, the lowest in TCO and TPO groups. HDL-cholesterol concentrations were a little higher in the all experimental groups than in the control group, and TCO and TPO groups were not significantly different from CO and PO groups. Serum LDL, LDL-cholesterol, chylomicron and triglyceride concentrations were significantly lower in the all experimental groups than in the control group, remarkably lower in TCO group and particularly, the lowest in the TPO group. Serum free cholesterol and cholesteryl ester concentrations were lower in TCO and TPO groups than in CO and PO groups. From the above research, TCO and TPO groups were effective on the improvement of the lipid compositions in serum and particularly, TPO group was the most effective on the improvement of serum lipids.
Antioxidative Activity and Lipid Composition from Different Part and Supplement of Codonopsis lanceolata in Rat
Oh, Hae-Sook ; Won, Hyang-Rye ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1128~1133
DOI : 10.3746/jkfn.2007.36.9.1128
This study was conducted to examine antioxidative activity and lipid composition from different parts and supplement flesh and skin of Codonopsis lanceolata in vivo. Forty six-week-old white Sprague Dawley rats were divided into 5 groups and fed with experimental diet for six weeks to measure antioxidant enzymes activities and lipid composition in blood and liver microsome. The activity of glutathione peroxidase in blood was high in all groups supplemented with Condonopsis lanceolata and the difference was observed in accordance with the supplemented part rather than the supplemented level. However, glutathione reductase activity and the content of malondialdehyde (MDA) in blood showed difference depending on the level of supplementation rather than the supplemented part. The content of liver MDA in all groups supplemented with Condonopsis lanceolata was lower than that in the control group. As the level of skin supplementation increased, an increase in glutathione peroxidase activity was also observed. Only in the group that 5% of Condonopsis lanceolata skin was supplemented, the glutathione reductase activity was higher than in the control group. Total cholesterol and LDL-cholesterol of blood in the group supplemented with Condonopsis lanceolata flesh or skin were significantly lower than those in control group. HDL-cholesterol in blood was high when the flesh of Condonopsis lanceolata was supplemented. Total cholesterol and triglyceride in liver of the group supplemented with Condonopsis lanceolata flesh or skin were significantly lower than those in control group. In summary, this animal test showed that the supplementation of Condonopsis lanceolata, flesh or skin, generally improved the antioxidative effect of diet and lipid composition.
Effects of Camellia sinensis Extracts on the Antioxidant System and Alcohol Down-Regulation Enzymes in Sub-Acute Ethanol Treated ICR Mice
Koo, Sung-Ja ; Choi, Il-Sook ; Kong, Yeon-Hee ; Choi, Sang-Yoon ; Jo, Youn-Ock ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1134~1139
DOI : 10.3746/jkfn.2007.36.9.1134
This study was conducted to investigate the effects of four kinds of tea (Camellia sinensis) extracts on the antioxidant defense systems as well as the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) in ethanol administered ICR mice. According to the results, treatment with puerh tea significantly increased the superoxide dismutase activity and glutathion reductase activity in liver. In addition, the group treated with oolong tea exhibited higher superoxide dismutase activity and glutathion reductase activity in serum than those of puerh tea, green tea and black tea treated groups. The oolong tea and puerh tea also reduced malondealdehyde contents in both liver and serum. These results suggested that puerh tea and oolong tea were the most effective against alcohol-induced oxidative damage among the Camellia sinensis teas. On the other hand, in the measurement of alcohol break-down enzyme activities, the group treated with green tea exhibited the highest hepatic ADH and ALDH activities, suggesting that the group treated with green tea might be useful for alcohol down-regulation.
Weight Reduction and Lipid Lowering Effects of Sea Tangle Added Korean Cabbage Kimchi
Ku, Hwa-Suk ; Noh, Jeong-Sook ; Yun, Ye-Rang ; Kim, Hyun-Ju ; Kwon, Myung-Ja ; Cheigh, Hong-Sik ; Song, Yeong-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1140~1147
DOI : 10.3746/jkfn.2007.36.9.1140
A recipe for diet kimchi containing 20% of sea tangle to Korean cabbage kimchi (SK) was developed for weight reduction purpose. The fermentation process of SK showed typical Lactobacillus sp. growth pattern like other kimchis. The effects of SK on weight reduction was studied in high fat diet (HFD) fed rats (n=40). Diet groups used for the animal study were HFD, HFD supplemented either with Korean cabbage kimchi used as experimental control (HCK), or with SK (HSK), or with J-kimchi (JK) which was purchased at market (FJK). The effect of kimchi on preventing obesity in rat fed HFD was found to be obvious by means of reducing visceral fat contents and improving serum lipid profiles through enhancing the lipid excretion in the feces (p<0.05). Leptin concentration of rat was significantly decreased by kimchi consumption (p<0.05). This result can be interpreted that adipocytes in these animals were fewer than that of HFD group. The plasma bililubin concentration was lower in kimchi group than HFD, meaning that returning bile from ileum to the liver was reduced. When the observe beneficial effects of kimchi on preventing obesity were compared among kimchi groups, SK only reduced the relative visceral fat contents significantly than other kimchi groups (p<0.05). Besides this, other parameters such as plasma lipid profiles, feces lipids, leptin, and bililubin concentration were not significantly different, even though the most beneficial effect on these parameters was observed from SK. In conclusion, long term consumption of SK seems to have a beneficial effect on the prevention of obesity through enhancing the excretion of lipids in the feces. The dietary fiber content of SK was increased by 7% compared to CK when 20% of sea tangle was added.
A Study on Serum Lipid Levels of Elderly People in Wando Area -Based on Dietary Behaviors-
Kim, Eun-Ju ; Cha, Bok-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1148~1160
DOI : 10.3746/jkfn.2007.36.9.1148
This study was performed to document the association between eating behaviors and major risk factors for cardiovascular diseases. Those who stated that they ate a daily breakfast for male and female were 88.6% and 96.0%,
times a week were 9.1% and 2.0%,
times a week were 2.3% and 2.0%, respectively. Those who stated that they were overeating of
time a week for man and female were 80.7% and 89.9%, overeating of
times a week were 19.3% and 10.1%, respectively. Those who said that they were regular of meal time for man and female were 38.6%, and 37.4%, sometimes irregular of meal time were 14.8% and 19.2%, irregular of meal time were 46.6% and 43.4%, respectively. Those who said that they were light of eating volume for man and female were 20.5% and 25.3%, moderate of eating volume were 69.3% and 61.6%, heavy of eating volume were 10.2% and 13.1%, respectively. Those who said that they were very fast of eating speed for man and female were 15.9% and 8.1%, fast of eating speed were 51.1% and 34.3%, moderate of eating speed were 4.5% and 20.2%, slow of eating speed were 17.0% and 14.1%, and very slow of eating speed were 11.4% and 23.2%, respectively. Higher frequency of breakfast a week resulted in higher serum total cholesterol and blood sugar for the daily eating group for both genders with women having high LDL-cholesterol and HDL-cholesterol. Both group had high HDL-cholesterol and low blood sugar with less number of overeating, with men having low triglyceride and LDL-cholesterol. With regular meal, both group had low triglyceride, total-cholesterol, atherogenic index, and blood sugar with women having low LDL-cholesterol. For both groups, the triglyceride, total-cholesterol, LDL-cholesterol, atherogenic index, and blood sugar had higher figures for overeating, with men having low HDL-cholesterol and women having high HDL-cholesterol. This study revealed that less number of overeating, regular mealtime, and less volume of food intake are effective in preventing and treating for the cardiovascular diseases.
Effects of a Nutrition Education Program Using Children's Books on Elementary School Students' Food Preferences and Eating Behavior
Jung, Shin-Ae ; Lee, Kyoung-Ae ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1161~1171
DOI : 10.3746/jkfn.2007.36.9.1161
This study investigated the effects of a nutrition education program which used children's books, on students' food preferences and eating behavior. The program used seven children's books on the subject of food and nutrition, and included diverse learning activities based on Multiple Intelligences. The subjects were divided into two groups: control and experimental. The control group took only the regular practical arts lessons, while the experimental group took the additional lessons of this program. The results were as followed. First, the food preferences of the experimental group increased for various foods, expecially fish, beans, vegetables, and seaweed, for which their preferences had been low, while their preferences for processed foodstuffs decreased. Second, the eating behavior of the experimental group improved more than that of the control group. Thus, this program had positive effects on the children's food preferences and eating behavior. Programs such as these can help children to participate in learning activities with greater interest, and to learn various subjects in books. In addition, this study suggests that children's books can be valuable materials in nutrition education.
School Dietitians' Perceptions and Intake of Healthy Functional Foods in Jeonbuk Province
Kang, Young-Ja ; Jung, Su-Jin ; Yang, Ji-Ae ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1172~1181
DOI : 10.3746/jkfn.2007.36.9.1172
This research involved 226 Jeonbuk Province school dietitians as subjects to investigate intake and perceptions of the healthy functional foods. Sixty nine percent of the school dietitians didn't even know about the law enforcement concerning the health functional foods. Although 68.1% of the respondents said that they slightly knew about health functional foods, only 25% knew exactly what it was. As shown in the survey, most didn't have the cognitive understanding did not understand which should be obtained by education. Sixty two percent of the answerers said they had experience of taking health various functional food products of various kinds such as supplements (57.9%), red ginseng products (52.9%), and chlorella products (30.0%). The motive of intake was in the order of fatigue restoration (25.7%), sickness prevention (22.9%), and nutrient replenishment (22.9%). A fascinating fact from this study was that the reason for healthy functional product intake was different between groups that was primarily interested in the products and those that was not. For those who had interest, the reason for intake was for sickness prevention. On the other hand, for those who didn't have any interest, the reasons was primarily for fatigue restoration and they were mostly persuaded by close friends and relatives. Main concerns were in the order of side effects (4.72), efficacy after intake (4.59), cleanliness (4.51), reliability of the company (4.29), and price (4.23). In view of the study, it is clear that a lot of people are showing interest in healthy functional food products. However, dietitians who are experts in food and nutrition lacked knowledge and information on healthy functional food.
Effects of Different Drying Methods on Fatty Acids, Free Amino Acids, and Browning of Dried Alaska Pollack
Choi, Hee-Sun ; Kim, Jong-Hwan ; Kim, Jae-Cherl ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1182~1187
DOI : 10.3746/jkfn.2007.36.9.1182
Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.
Quality Characteristics of Fried Fish Paste Containing Anchovy Powder
Bae, Myung-Suk ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1188~1192
DOI : 10.3746/jkfn.2007.36.9.1188
To provide functional properties in fish paste, boiled-dried anchovy [small size (SS) and large size (LS)] powder containing high amount of calcium was added at 0, 1, 2, 5, and 10% (w/w) levels. The properties of fried fish paste were evaluated by determination of sensory properties and physicochemical characteristics such as color, texture, folding test, and calcium contents. Calcium content of the fish paste increased with increasing anchovy amount. Increasing the amount of SS and LS in fish paste tended to decrease lightness, redness in Hunter color value, while increasing yellowness. All samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The fish pastes containing 10% of anchovy showed the highest values in strength, hardness, adhesiveness. In overall acceptance of sensory evaluation, SS and LS fish paste containing 1% and 2% of anchovy powder did not show any difference in comparison with control. These results suggest that SS and LS anchovy powder can be applied to fried fish paste products to allow for high calcium contents.
Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel)
Yu, Ok-Kyeong ; Kim, Min-A ; Rho, Jeong-Ok ; Sohn, Hee-Sook ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1193~1197
DOI : 10.3746/jkfn.2007.36.9.1193
The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.
Monitoring on Extraction Conditions for Physicochemical Qualities of Ethanol Extract from Garlic
Cha, Tae-Yang ; Kim, Seong-Ho ; Kwon, Taeg-Kyu ; Kwon, Joong-Ho ; Lee, Sang-Han ; Lee, Jin-Man ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1198~1204
DOI : 10.3746/jkfn.2007.36.9.1198
This study was carried out to find the optimal conditions for the extraction of the effective ingredients based on central composite by monitoring the extraction characteristics of each ingredient with a response surface methodology. The optimal condition for the effective component alliin was extract temperature of
, extract time of 3.77 hr, and ethanol concentration of 50.68%, and that for allicin was
, 2.79 hr, and 13.62%, respectively, with the maximum extraction of 16.72 mg%. The maximum value of extracted total phenolics was 16.72 mg%, the optimal condition for electron donating ability was
, 3.22 hr and 10.38%. The optimal conditions for pH 1.2 and 3.0 nitrite-scavenging ability was extract temperature of
, extract time of 3.22 hr and 3.31 hr, and the ethanol concentration of 10.38% and 1.12%, respectively. With this optimal condition, the obtained maximum values for nitrite-scavenging activities at pH 1.2 and 3.0 were 94.85% and 63.22%, respectively.
Texture Properties of a Korean Rice Cake (Karedduk) with Addition of Carbohydrate Materials
Kim, Sang-Sook ; Chung, Hae-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1205~1210
DOI : 10.3746/jkfn.2007.36.9.1205
Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at
were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.
Comparison of Fermentability and Characteristics of Fermented Broths for Extruded White Ginseng at Different Barrel Temperature
Han, Jae-Yoon ; Kim, Cheol ; Ryu, Gi-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1211~1218
DOI : 10.3746/jkfn.2007.36.9.1211
The aim of this study was to compare the fermentability and characteristics of fermented broths for white ginseng, red ginseng and extruded white ginseng at
(C). The scanning electron microphotograph of B and C was uniform aircell distribution, but A had increased pore size and exploded some aircell's wall. Saccharification rate constant of C was the highest (10.123
). Fermentation temperature was
for 30 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The pH of red ginseng fermented broth was 3.79, which was the highest among the fermented samples. The fermented broth of B had the highest acidity (4.46%). The fermented broth of A had the highest reducing sugar content in ginseng suspensions (32.36 mg/mL). In ginseng fermented broths, reducing sugar content was decreased rapidly during the initial 5 days and alcohol content was increased during the initial 5 days. On the fifth day, the fermented broth of C showed the highest alcohol content (5.20%).
Effects of Wasabi (Wasabia japonica Matsum) on the Physicochemical Characteristics of Baechu Kimchi during Fermentation
Park, Jung-Eun ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1219~1224
DOI : 10.3746/jkfn.2007.36.9.1219
In this study, we explored the application of Wasabi addition to baechu kimchi with regard to quality improvement, by reviewing the optimum Wasabi level and its effects on the product physicochemical characteristics during fermentation. The final weight percentages of Wasabi in the baechu kimchi were adjusted to 0, 2, 3, 4, and 5% per weight of baechu, respectively, and the samples were fermented for 35 days at
. Following fermentation, the treatments over 3% Wasabi contained the highest pH and lowest total acidity values. Total vitamin C and reducing sugar content increased initially, up to certain fermentation times depending on the level of Wasabi contents within the treatments over 3% Wasabi, and decreased afterwards. The water soluble pectin content increased as the fermentation period increased; however, it decreased with increasing levels of Wasabi. In conclusion, the optimum levels of added Wasabi in the baechu kimchi were 3% and 5% per weight of baechu, to have a fermentation-retarding effect on the product.
Prediction of Shelf-Life of Cold Buckwheat Noodles Mixed with Vitamin D
Enriched Siitake Mushroom and Seaweed Derived Calcium
Chung, Sook-Hyun ; Oh, Hae-Sook ; Yoon, Kyo-Hie ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 9, 2007, Pages 1225~1229
DOI : 10.3746/jkfn.2007.36.9.1225
Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions
. Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of
and the shelf-life of these noodles could be extended to 8 whole weeks when stored at
. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in
were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at