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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
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 38, Issue 12 - Dec 2009
Volume 38, Issue 11 - Nov 2009
Volume 38, Issue 10 - Oct 2009
Volume 38, Issue 9 - Sep 2009
Volume 38, Issue 8 - Aug 2009
Volume 38, Issue 7 - Jul 2009
Volume 38, Issue 6 - Jun 2009
Volume 38, Issue 5 - May 2009
Volume 38, Issue 4 - Apr 2009
Volume 38, Issue 3 - Mar 2009
Volume 38, Issue 2 - Feb 2009
Volume 38, Issue 1 - Jan 2009
Selecting the target year
Anthocyanins, Polyphenols and Antioxidant Activities of Black Raspberry Exudates
Lee, Bo-Kyung ; Shin, Hye-Hyun ; Jung, Ji-Hyun ; Hwang, Keum-Taek ; Lee, Yeon-Sook ; Kim, Tae-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 125~130
DOI : 10.3746/jkfn.2009.38.2.125
Intact black raspberry fruits, which were crushed by hand or ground using a blender, were immersed in 20%, 40%, 60%, and 80% ethanol (125 g fruits per 900 mL ethanol) and exuded for 30, 60, and 90 days at room temperature. Monomeric anthocyanin contents (MAC) and polyphenol contents (PHC) of the exudates were determined measuring absorbance using a spectrophotometer. DPPH and ABTS free radical scavenging activities (50%:
) were determined for the antioxidant activities of the exudates. Twenty % ethanol exudates from black raspberry had significantly lower MAC and PHC regardless of the fruit types.
were higher in 20% ethanol exudates, suggesting 20% ethanol exudates from black raspberry had lower antioxidant activities. MAC and PHC of the black raspberry exudates decreased with time. This study suggests that MAC and PHC in the black raspberry could be exuded more efficiently using 40% or higher concentration of ethanol and that crushing and grinding little affect exuding MAC and PHC. The exudates with higher MAC and PHC showed higher antioxidant activities.
Antioxidant Activities of the Extract Fractions from Suaeda japonica
Choi, Jong-Il ; Kim, Yeon-Joo ; Kim, Jae-Hun ; Song, Beom-Sok ; Yoon, Yo-Han ; Byun, Myung-Woo ; Kwon, Joong-Ho ; Chun, Soon-Sil ; Lee, Ju-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 131~135
DOI : 10.3746/jkfn.2009.38.2.131
This study was designed to investigate the antioxidant effect of Suaeda japonica grown in Suncheon Bay. S. japonica was extracted using different solvents and the extracts were examined for their antioxidative activities with various methods. When the total phenolic contents were determined, the contents in the ethyl acetate, butanol and methanol extracts were 21.33, 17.31, and 2.33 mg/g, respectively. Fractions of butanol extract recorded the highest values of DPPH radical scavenging activity,
-carotene bleaching assay, and FRAP assay. The DPPH radical scavenging activities of butanol, ethyl acetate, methanol and water fractions were 77.46, 74.43, 47.99, and 27.70%, respectively. The FRAP value of butanol extract was 2.42 mM. But, the fraction of ethyl acetate extract was recorded the highest TBARS value. These results suggest that S. japonica, the specialty of Suncheon, could be a potential source of natural antioxidants.
Investigation of Biological Activities of Enzymatic Hydrolysate of Spirulina
Son, Min-Hee ; Park, Keun-Hyoung ; Choi, A-Reum ; Yoo, Gui-Jae ; In, Man-Jin ; Kim, Dong-Ho ; Chae, Hee-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 136~141
DOI : 10.3746/jkfn.2009.38.2.136
Biological activities of enzymatic hydrolysate of spirulina (EHS) were investigated. EHS showed no significant effects on the growth-stimulating activity for lactic-acid bacteria and antioxidant activity. EHS showed slight in vitro growth-inhibitory effects (15% at 1.42 mg/L) on a human cervical cancer cell line (HeLa). In addition, the anticoagulant activities of EHS were measured based on three different pathways: common, intrinsic and extrinsic pathways. As an indication of anticoagulant activity on common pathway, thrombin time (TT) of EHS (100 mg/L) was measured as 155.6 sec. Activated partial thromboplastin time (aPTT) for intrinsic pathway of EHS (1,000 mg/L) was measured as 95.8 sec. Prothrombin time (PT) based on extrinsic pathway of EHS (1,000 mg/L) was measured as 10.6 sec. These data showed that EHS have influences on anticoagulant factors of common pathway and intrinsic pathway. Consequently it was found that EHS could be used as a functional food for blood circulation.
Anticancer Activity on Ethanolic Extract of the Masou Salmon (Oncorhynchus masou) in vitro and in vivo
Oh, Hyun-Taek ; Chung, Mi-Ja ; Ham, Seung-Shi ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 142~145
DOI : 10.3746/jkfn.2009.38.2.142
The cytotoxic activity against human cancer cells and anti-tumor effect in Balb/c mice of a 70% ethanol extract from masou salmon (MSE) was investigated. The cancer cell lines including human breast adenocarcinoma (MCF-7), human lung carcinoma (A549), human hepatoblastoma (HepG2), human gastric carcinoma (AGS), human cervical adenocarcinoma (HeLa) and transformed primary human embryonal kidney (293) exposed to MSE decreased cell viability as indicated by the MTT assay. The MSE shows significant cytotoxicity on MCF-7, A549, HepG2, AGS and HeLa cells, and are more active than 293 cells. The treatment with 1 mg/mL MSE resulted in 9.2%, 12.7%, 16.6%, and 16.9% cell survival against A549, MCF-7, HepG2, and AGS cells, respectively. Moreover, anticancer effect in vivo of MSE was tested in the animal system using Balb/c mice transplanted sarcoma-180 cells. MSE showed inhibition of tumor growth and the rate of inhibition was 44.7% and 55.7% at the 25 mg/kg body weight and 250 mg/kg body weight, respectively. Thus, we suggest that MSE could be a beneficial material for human cancer prevention.
Effects of Fruits and Stems of Opuntia ficus-indica on Blood Glucose and Lipid Metabolism in Streptozotocin-induced Diabetic Rats
Yoon, Jin-A ; Son, Yong-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 146~153
DOI : 10.3746/jkfn.2009.38.2.146
This study was conducted to examine the effects of fruits and stems of Opuntia ficus-indica var. saboten Makino on water intake, feed intake, body weight, blood glucose level and glucose tolerance in streptozotocin (STZ)-induced diabetic rats. Forty Sprague-Dawley male rats were divided into non-diabetic control (NC), diabetic control (DC), 8% Opuntia fruit (DOF), 5% Opuntia stem (DO-5) and 10% Opuntia stem (DO-10) groups. Fruits and stems of Opuntia ficus-indica were freeze-dried and ground before use in the experiment. Animals were fed experimental diet for 3 weeks. DOF, DO-5 and DO-10 groups showed lower water and feed intake as well as less body weight loss than DC group. The fasting blood glucose levels were 100 mg/dL for NC and 379 mg/dL for DC. Fasting glucose level of DOF was a significantly low level of 28% (p<0.05), whereas DO-5 and DO-10 had a decrease of 5% and 9% compared to DC. As for the glucose tolerance test, the highest blood glucose levels for NC and DC-10 group were observed at 30 minutes after glucose injection while those of DOF and DO-5 groups were after 60 minutes. DOF and DO-5 plasma insulin level improved. Plasma total cholesterol, triglyceride, non-esterified fatty acid (NEFA) and LDL-cholesterol concentrations were also lower in DOF, DO-5 and DO-10 groups, although HDL-cholesterol level was only slightly affected by experimental diets compared to DC. These results suggest that the feeding of Opuntia ficus-indica fruits and stems improved blood glucose and lipid metabolism in STZ-induced diabetic rats.
Hepatoprotective Effects of Hovenia dulcis Fruit on Ethanol-Induced Liver Damage in vitro and in vivo
You, Yang-Hee ; Jung, Kuk-Yung ; Lee, Yoo-Hyun ; Jun, Woo-Jin ; Lee, Boo-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 154~159
DOI : 10.3746/jkfn.2009.38.2.154
The hepatoprotective effect of ethanol extract from Hovenia dulcis fruit (HD) against ethanol-induced oxidative damage was investigated. Ethanol-induced reactive oxygen species (ROS) generation and liver damage on HepG2/2E1 cells were protected by
ethanolic extract from HD. Male C57BL/6 mice were divided into 3 groups; control (NC), ethanol (ET), ethanol plus 1 g/kg body weight ethanolic extract of HD (ET-HD). The activities of serum alanine amintransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) were significantly increased in ethanol-treated group. However, ET-HD group showed protective effect by lowering serum activities. The ET group markedly decreased the activities of catalase (CAT), superoxide dismutase (SOD), and glutathione-s-transferase (GST) with the reduced level of glutathione (GSH) in liver. On the other hand, ET-HD group increased the activities of SOD and GST, and the level of GSH. Lipid peroxidation level, which was increased after ethanol administration, was significantly reduced in ET-HD group. Based upon these results, it could be assumed that ethanolic extract of HD protected the liver against ethanol-induced oxidative damage by possibly inhibiting the suppression of antioxidant activity and reducing the rate of lipid peroxidation in vitro and in vivo. Therefore, extract of Hovenia dulcis fruit might be used as a protective agent for ethanol-induced hepatic damages.
Effects of Baicalein on Picryl Chloride-induced Contact Dermatitis in BALB/c Mice
Kim, Soo-Hyun ; Kim, Hyeong-Jin ; Jung, Ji-Youn ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 160~165
DOI : 10.3746/jkfn.2009.38.2.160
Contact dermatitis is induced by allergy response from a lot of chemical substances brought on by environmental contamination. In this study, we investigated allergy prevention effect of baicalein which is Scutellaria radix extract. Scutellaria radix is the dried roots of Scutellaria baicalensis Georgi (Labiatae). It has been used in oriental traditional medicine for treatment of fever, diarrhea and inflammation. We have induced allergy by PCL after oral administration of 0 mg/kg, 50 mg/kg or 100 mg/kg baicalein dose for 8 times during 8 days in BALB/c mice and measured ear thickness, IgE level, histamine level, mast cell number and histopathological changes. The ear thickness of the 100 mg/kg baicalein group was thinner than that of the 0 mg/kg baicalein group. IgE level and histamine level of the 100 mg/kg baicalein group were lower than those of 0 mg/kg baicalein group. The number of mast cells of 0 mg/kg baicalein group more than that of 100 mg/kg baicalein group in the ear tissue. In addition, intradermal edema with prominent inflammatory cell infiltration was observed at 0 mg/kg baicalein group more than 100 mg/kg baicalein group in the ear tissue. These results suggest that baicalein has allergy prevention effect in BALB/c mice.
Nutritional Constituent Analysis of Korean Chestnuts
Seo, Dong-Joo ; Chung, Mi-Ja ; Kim, Dae-Jung ; You, Jin-Kyoun ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 166~176
DOI : 10.3746/jkfn.2009.38.2.166
Eighteen Korean chestnut cultivars were collected from various places and the proximate compositions, dietary fiber, amino acid and free sugar contents in three parts (whole kernel, white kernel, yellow kernel) of eighteen Korean chestnut cultivars were analyzed. The white kernel of Chukfa and the yellow kernel of Ipyung contained the highest amount of moisture and crude protein, respectively. Carbohydrate content of whole kernel showed a range of
and crude ash content of whole kernel showed a range of
. The amount of crude lipid was the highest in Byunggo. The amount of dietary fiber in Kwangeun, Daebo, Parkmi 1 ho, Yooma and Pyeonggi were higher than that of other Korean chestnut cultivars. Seventeen amino acids were detected. Major amino acids of the various chestnuts were aspartic acid and leucine. The amount of amino acids was higher in Ichui, Ipyung and Pyeonggi but was lower in Dantaek and Sandae than that of other samples. The major free sugar in the chestnuts was glucose. The free sugar amount of yellow kernels was higher than the white kernels.
Characteristics of Angiotensin Converting Enzyme Inhibitory Peptides from Aroase AP10 Hydrolysate of Octopus
Park, Yeung-Beom ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 177~181
DOI : 10.3746/jkfn.2009.38.2.177
The peptides from Aroase AP10 enzymatic hydrolysates of octopus proteins were isolated and tested for inhibitory activity against angiotensin converting enzyme (ACE). The Aroase AP10 hydrolysates were filtered through PM-10 membrane (M.W. cut-off 10,000) to obtain the peptides fractions with ACE inhibition activity. These fractions were applied to a Biogel P-2 column. Three active fractions (A, B, and C) were collected and applied to a SuperQ-Toyopearl 650S column chromatography, leading to the isolation of four active fractions (A-1, A-2, B-1, and C-1). Among the active fractions, C-1 had the highest ACE inhibitory activity (
). The main composition of its amino acids is arginine, lysine, histidine and leucine, which cover about 60% of the total amino acids.
Comparison of Physicochemical and Organoleptic Characteristics of Omija Wines Made by Different Methods
Lee, Sih-Yung ; Kim, Myung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 182~187
DOI : 10.3746/jkfn.2009.38.2.182
Physicochemical and organoleptic characteristics of omija wines made by traditional method, adding grape juice and sugar solution periodically, and with dry omija were compared. The pH values of all omija wines were ranged
during fermentation. The acidity value of omija wine made by traditional method was 2.5%, that of omija wine made by adding grape juice and sugar solution periodically decreased from 3.3% to 0.8%, and that of omija wine made with dry omija increased from 0.2% to 3.9%. Sucrose and alcohol contents were
and 12% at the end of fermentation, respectively. The viable cell numbers of yeast decreased from
. Omija wine made by adding grape juice and sugar solution periodically had the highest sensory scores for color, taste, flavor, swallowing, and overall acceptability, and was significantly different from the both omija wines made by traditional method and with dry omija. Because omija is rarely fermented due to the little fermentative sugar content, omija wine made by adding grape juice and sugar solution periodically was shown to be the most appropriate.
Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems and Garlic Bulbs according to Cooking Methods
Chung, Ji-Young ; Kim, Chang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 188~194
DOI : 10.3746/jkfn.2009.38.2.188
Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and
-carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p<0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw> pan-frying> blanching> garlic stem soy sauce pickle> garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.
Quality Characteristics and Antioxidant Activity of Calcium-added Garlic Yanggaeng
Jeon, Mi-Ra ; Kim, Min-Hee ; Son, Chan-Wok ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 195~200
DOI : 10.3746/jkfn.2009.38.2.195
This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.
Changes in Quality Properties of Fermented Waxy Rice Paste of Yakchobugak as Affected by Lactic Acid Bacteria and Waxy Rice Powder
Ko, Young-Ran ; Shon, Mi-Yae ; Kim, Yun-Geun ; Chung, Kyung-Sook ; Wang, Su-Bin ; Park, Seok-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 201~210
DOI : 10.3746/jkfn.2009.38.2.201
This study was undertaken to investigate the quality properties of yakchobugak as affected by lactic acid bacteria and waxy rice paste for improving palatability of yakchobugak of Agastache rugosa. Total sugar contents of lactic acid bacteria-fermenting waxy rice paste gelatinized at
were higher than that of
. Reducing sugar contents were
times higher in
waxy rice paste than in
waxy rice paste and increased as the fermentation progressed. Total acidity of waxy rice pastes gelatinized at
and fermented for 15 hours were
times higher than at
, and then Lactococcus lactis had the lowest total acidity during fermentation. Viscosity of fermented paste (VFP) were lower than those of raw paste. VFPs gelatinized at
were markedly higher than those at
over 28% concentration. In L. lactis and Lactobacillus plantarum, VFPs fermented for 15 hours were over
times lower than those fermented for 40 hours. Hunter's color lightness (L) and yellowness (b) were decreased according to the elevation of gelatinization temperature and fermentation time. L. lactis and L. plantarum-producing waxy rice pastes were the uniform micell type with a large air-pore size and amorphous micell type with a small air-pore size, respectively. Based on these results, L. lactis was a lower lactic acid-producing bacteria as well as uniform air-pore distribution on waxy rice paste. It was found to be a good sourpaste-fermenting strain for enhancement of quality properties of yakchobugak, as revealed through viscosity, total acidity, Hunter's color b value and scanning electron micrographs.
The Comparison of Growth and Quality Characteristics during the Storage of Pleurotus ostreatus Cultivated in the Remnants of Medicinal Herb Extracts
Jun, Jung-Ho ; Ko, Byoung-Seob ; Kim, Ju-Ho ; Nam, Sang-Pil ; Um, Young-Ran ; Hong, Sang-Mee ; Hwang, Hak-Soo ; Park, Sun-Min ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 211~216
DOI : 10.3746/jkfn.2009.38.2.211
This study was conducted to determine whether Pleurotus ostreatus (oyster mushroom), cultivated in various ratios with herbal extract remnants instead of cotton supplemented with nutrients (the control), improved mycelial growth, mushroom yields and longevity during storage. In addition, we investigated the transfer of medicinal herb components into the mushrooms since they contained non-specific medicinal herbs and their composition could not be controlled. Mushrooms cultivated with 70% and 100% medicinal herb remnants had faster growth rates, higher yields and less failure in the development of the fruit body than the control group. There were no differences in HPLC chromatogram among the methanol extracts of Pleurotus ostreatus in all groups. In addition, glycyrrhizin, an indicative compound of licorice which was a major herb among the herbal remnants, was not detected in any of the extracts. Pleurotus ostreatus that was cultivated with 70% and 100% herbal extract remnants had improved storage longevity in comparison with the control. They exhibited the least weight loss during storage among the groups and they maintained firmness in the stipe and pileus. However, the sources of media did not alter the color difference of the stipe and pileus or the quality index of the outward appearance during storage. In conclusion, cultivating media that contained over 70% of medicinal herb extract remnants increased the growth rates and yields of Pleurotus ostreatus. In addition, these mushrooms had enhanced storage longevity due to their firmness. Therefore, medicinal herb extract remnants should be utilized in the cultivating media of various mushrooms.
Effect of Agrichemicals during Cultivation on Quality and Shelf-life of Fresh-cut Lettuce
Youn, Aye-Ree ; Kwon, Ki-Hyun ; Kim, Byeong-Sam ; Kim, Sang-Hee ; Noh, Bong-Soo ; Cha, Hwan-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 217~224
DOI : 10.3746/jkfn.2009.38.2.217
This study investigated the effect of agrichemicals (A) and low-agrichemicals (LA) during cultivation on the quality characteristics of minimally processed lettuce (Lactuca sativa L.) during storage at
. After 10 days of storage, the sugar content analysis showed that LA-treated lettuce (
) was higher than A-treated lettuce (
). The major minerals were K, P and Na, and mineral contents were high in A-treated lettuce during 0, 5 and 10 days. However, the sample with LA treatment had higher chlorophyll and vitamin C contents compared with A-treated lettuce. The degree of color was more stable in samples kept at LA treatment than those kept at A treatment. The polyphenol oxidase (PPO) activity of the LA-treated lettuce was 475.90 unit/g, while the A-treated sample had almost 1.5-fold higher activity. The detection of 48 residual pesticides in samples were not detected on storage 0 day.
Change of Constituent Components in Selected Korean Chestnut (Castanea crenata S. et Z.) Cultivars by Different Storage Conditions
Kim, Dae-Jung ; Chung, Mi-Ja ; Seo, Dong-Joo ; You, Jin-Kyoun ; Shim, Tae-Heum ; Choe, Myeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 225~234
DOI : 10.3746/jkfn.2009.38.2.225
The aim of this study was to analyze moisture, crude protein, crude lipid, vitamin C and sugar changes in selected Korean chestnut cultivars such as Danteack, Deabo, Seokchu, Okkwang and Byunggo during storage at
for 10 months. The moisture contents of selected Korean chestnut cultivars ranged from 49.9 to 57.4%. The moisture content of Seokchu was the highest. The contents of moisture in white kernel were higher than that in yellow kernel. The content of moisture showed decreasing tendency after 10 months of storage. The crude protein and crude lipid contents in whole kernel of selected Korean chestnut cultivars were
, respectively. The crude protein content of Deabo was the highest. The crude protein in Danteack, Seokchu, Okkwang and Byunggo was increased during storage at
for 10 months, while that in whole kernel of Deabo was decreased and no changes in crude protein in yellow kernels of Deabo were observed. The crude protein in Okkwang was increased during storage at
for 10 months. The cold storage was found to have higher composition change of crude protein than the freezing storage. The content of crude lipid in Daebo and Byunggo was decreased during storage at
. Yellow kernels of Deabo, Okkwang and Byunggo were found to have higher crude lipid content than white kernels. The vitamin C content also decreased during storage at
and the decrease in vitamin C content was higher at
. Vitamin C was not detected after 3 months storage at
. The sugar content increased at the latter period storage at
. The sugar content of selected Korean chestnut cultivars ranged from
and Dantaek had the highest sugar content.
Optimization of Ingredient Mixing Ratio for Preparation of Chinese Radish (Raphanus sativus L.) Jam
Park, Jung-Eun ; Kim, Mi-Jung ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 235~243
DOI : 10.3746/jkfn.2009.38.2.235
This study was performed to find the optimum ratio of ingredients in the Chinese radish jam. The experiment was designed according to the RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar
, citric acid
). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. By use of F-test, sweetness, color values (L, a, b), and firmness were expressed by a linear model, while the sensory characteristics (color, smell, taste, texture and overall acceptance) were by a quadratic model. In the numeric optimization, the optimal ingredient amounts were 53.7% sugar, 1.0% pectin, and 0.3% citric acid. And in the graphical optimization, 53.9% sugar, 1.0% pectin, and 0.3% citric acid; these data were equivalent to 0.6985 desirability, indicating that the values were almost equivalent to the numerical optimization points. The above results demonstrate the feasibility of Chinese radish jam, and therefore, the commercialization of a Chinese radish jam marketed as a functional food is deemed possible.
Optimization of Extraction Conditions for Dried Jujube by Response Surface Methodology
Woo, Koan-Sik ; Lee, Sang-Hoon ; Noh, Jin-Woo ; Hwang, In-Guk ; Lee, Youn-Ri ; Park, Hee-Jeong ; Lee, Jun-Soo ; Kang, Tae-Su ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 244~251
DOI : 10.3746/jkfn.2009.38.2.244
Extraction characteristics of dried jujube and functional properties of corresponding extract were monitored by response surface methodology. Maximum extraction yield of 53.69% was obtained at extraction temperature of
, extraction time of 16.69 hr, and ethanol concentration of 72.88%. At extraction temperature, extraction time, and ethanol concentration of
, 15.47 hr, and 73.12%, respectively, maximum cyclic adenosine monophosphate content was 8.20 mg/100 g. Maximum total polyphenol content was 18.85 mg/g at extraction temperature, extraction time, and ethanol concentration of
, 20.84 hr, and 66.91%, respectively. Maximum total flavonoid content was 0.48 mg/g at extraction temperature, extraction time, and ethanol concentration of
, 15.14 hr, and 71.08%, respectively.
value of electron donating ability showed maximum level of 32.34 mg/mL at extraction temperature of
, extraction time of 19.25 hr, and ethanol concentration of 65.36%. Maximum ascorbic acid equivalent antioxidant capacity was 3.58 mg ascorbic acid equivalent per gram sample at extraction temperature, extraction time, and ethanol concentration of
, 21.86 hr, and 65.36%, respectively.
Microbiological Evaluation of Foods and Kitchen Environments in Childcare Center and Kindergarten Foodservice Operations
Seol, Hye-Rin ; Park, Hyoung-Su ; Park, Ki-Hwan ; Park, Ae-Kyung ; Ryu, Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 252~260
DOI : 10.3746/jkfn.2009.38.2.252
Whereas the numbers of childcare centers and kindergartens are increasing rapidly, systematic management to control the food safety of foodservice operation is not yet well established. Samples from 12 centers in Seoul and Gyeonggi Province were collected to assess the microbiological quality of 32 raw materials, 24 cooked foods, 76 food-contact surfaces (knives, cutting boards, dish towels and gloves), 17 employees' hands and 12 air-borne bacteria. The microbiological analyses were performed for aerobic plate counts (APC), Enterobacteriaceae, E. coli and 7 pathogens (B. cereus, C. jejuni, C. perfringens, L. monocytogenes, Salmonella spp., S. aureus, and V. parahaemolyticus). Among raw materials, E. coli (
) were detected in 4 out of 6 meats and 7.46 log CFU/g of APC in tofu. High enterobacteriaceae levels of 4.23, 5.14 and 4.19 log CFU/g were found in cucumber salad, steamed spinach with seasonings and steamed bean sprout with seasonings, respectively. No pathogens were found in all samples except for C. perfringens detected from raw spinach and raw lotus root. Only APC and enterobacteriaceae were found in food-contact surfaces. Two of the 23 knives and three of the 24 kitchen boards showed over 500 CFU/
of APC; also, APC levels (5.03 to 5.44 log CFU/g) were detected in 4 of the 12 dish towels. Only one glove showed Enterobacteriaceae (2.44 log CFU/glove) contamination. Enterobacteriaceae were found in 2 employees' hands (
/hand) among the 16 employees. The contamination levels of air-borne bacteria were shown unacceptable in two (2.25 and 2.30 log CFU/petri-film/15 min) out of the 12 kitchen areas. These results suggest that the microbiological hazards in some foods and environments are not well controlled and thus a guideline should be provided to ensure the food safety in childcare center and kindergarten foodservice operations.
Study on the Usage Status and the Management Process of Ingredients in Fried Foods Provided in School Food Services
Kim, Eun-Mi ; Yi, Hae-Chang ; Kim, Sun-A ; Lee, Min-A ; Kim, Jae-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 2, 2009, Pages 261~266
DOI : 10.3746/jkfn.2009.38.2.261
All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were
students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) 'improvement of food services satisfaction'> 'source of calories supply'> 'easiness of cooking process'. Service frequency of fried food were in the order of 'twice a week'> 'three times a week'> 'once a week', and for the factors to decide service frequency of fried food, 'preference leaning on fried food', and 'excessive fat intake' were the most considered. The most considered factors in the case of choosing fried food were 'preference' and 'calories and nutritional value'. For the cautious steps during the frying process, 'keeping after frying' was picked the most, and the reasons were 'lack of containers to keep in appropriate temperature and quality' and 'time consuming'. For preference and service frequency of ingredients in fried foods, 'chicken' and 'pork' were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately
minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.