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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 40, Issue 12 - Dec 2011
Volume 40, Issue 11 - Nov 2011
Volume 40, Issue 10 - Oct 2011
Volume 40, Issue 9 - Sep 2011
Volume 40, Issue 8 - Aug 2011
Volume 40, Issue 7 - Jul 2011
Volume 40, Issue 6 - Jun 2011
Volume 40, Issue 5 - May 2011
Volume 40, Issue 4 - Apr 2011
Volume 40, Issue 3 - Mar 2011
Volume 40, Issue 2 - Feb 2011
Volume 40, Issue 1 - Jan 2011
Selecting the target year
Antimicrobial Effects against Food-Borne Pathogens and Antioxidant Activity of Rhododendron brachycarpum Extract
Choi, Moo-Young ; Rhim, Tae-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1353~1360
DOI : 10.3746/jkfn.2011.40.10.1353
This study was performed to investigate the antimicrobial effects against food-borne pathogens and antioxidant activity of Rhododendron brachycarpum ethanol-extract. The antimicrobial activity of the extract was determined using a paper disc-diffusion method, and the diameter of the clear zone was measured. The diameter of the clear zone in the presence of 10 mg of extract was maximal against Bacillus cereus among the three tested Gram-positive bacteria and against Escherichia coli O157:H7 among the five tested Gram-negative bacteria. Analysis of the minimum inhibitory concentration (MIC) showed that the extract exhibited a similar efficacy as that of sorbic acid, a well-known chemical preservative. The growth inhibitory effects of the extract at concentrations of 250, 500, 1,000, and 2,000 mg/L on food-borne pathogens were determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7. Growth of the microorganisms was not affected by the extract at concentrations up to 250 mg/L, but it was significantly (p<0.05) inhibited by the extract at concentrations higher than 1,000 mg/L. The antioxidant effects of the extract were examined via measurement of DPPH radical scavenging activity, inhibition of reactive oxygen species (ROS) generation using fluorescent dichlorofluorescien (DCF) assay, and prevention of peroxyl radical- and hydroxyl radical-induced supercoiled DNA breakage. The
of the extract for DPPH radical scavenging activity was about half that of
-tocopherol, which was used as a positive control. DCF fluorescence intensity decreased as the concentration of the extract increased, demonstrating that ROS generation was inhibited in a concentration-dependent manner. The ROS inhibitory effect of the extract was higher than that of ascorbic acid. The extract prevented supercoiled DNA strand breakage induced by peroxyl radical and hydroxyl radical. Thus, the results of the present study demonstrate that the extract exhibits antimicrobial effects against food-borne pathogens as well as potent antioxidant capacity, suggesting that R. brachycarpum could be used as a natural antibacterial agent and effective antioxidant in food.
Antioxidant and Anti-Inflammatory Activities of Eugenol and Its Derivatives from Clove (Eugenia caryophyllata Thunb.)
Leem, Hyun-Hee ; Kim, Eun-Ok ; Seo, Mi-Jae ; Choi, Sang-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1361~1370
DOI : 10.3746/jkfn.2011.40.10.1361
Antioxidant and anti-inflammatory activities of eugenol and its derivatives from clove (Eugenia caryophyllata Thunb.) were evaluated using in vitro assay systems by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, cyclooxygenase-2 (COX-2), and 15-lipoxygenase (15-LOX). Among eight different crude medicinal drugs tested, volatile extracts of clove extracted by steam distillation extraction (SDE) showed potent DPPH radical scavenging activity (
) as well as strong inhibitory activity against COX-2 (58.15%) and 15-LOX (86.15%) at 10
, respectively. Major volatile components of clove were identified as eugenol, trans-caryophyllene, and acetyleugenol by GC-MS analysis. Out of three eugenol derivatives, eugenol, methyl eugenol, and acetyl eugenol, eugenol showed the strongest DPPH radical scavenging activity and COX-2 inhibitory activity, whereas methyl eugenol exhibited the strongest 15-LOX inhibitory activity. Finally, the contents of the three eugenol derivatives in clove were quantified by analytical HPLC. Contents of eugenol and acetyl eugenol in clove were 6.95% and 1.85% per dry weight, respectively. These results suggest that eugenol and its derivatives in steam distilled extract of clove may be useful as potential antioxidant and anti-inflammatory agents.
Antioxidative Effects of Solvent Fractions from Nandina domestica Fruits
Seo, Soo-Jung ; Shim, Kyu-Bong ; Kim, Nam-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1371~1377
DOI : 10.3746/jkfn.2011.40.10.1371
This study was carried out to compare the antioxidative effects of various Nandina domestica fruits extracts. Organic fractions, including n-hexane, chloroform, ethyl acetate, and butanol fractions, were obtained from the water and ethanol extracts of N. domestica fruits. The phenolic compound content of the EE fraction was 922.22 mg/g. The flavonoid compound content was highest in the EB fraction (282.49 mg/g). The electron-donating ability was highest (93%) in the WA and EH fractions at 0.1 mg/mL. The SOD-like activity was showed the highest in the EA fraction (56.36%), and EH and EC both showed higher than 50% activity. The nitrite-scavenging ability of the EC fraction at 1.0 mg/mL under pH 1.2 conditions was 82.03%. The xanthine oxidase inhibitory activities of all the fractions, except WE, were higher than 90% at 0.5 mg/mL. The effect of tyrosinase inhibition was highest in the WE fraction (46.75%). These results show that the N. domestica fruits fractions contained high levels of polyphenol and flavonoid compounds, along with excellent antioxidative effects. This suggests that N. domestica fruits can be used as a functional material.
Antioxidative Properties of Ethanolic Extracts from Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit with Various Doses of Gamma Radiation
Kim, Kyung-Hee ; Jo, Ji-Eun ; Lee, Seong-A ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1378~1383
DOI : 10.3746/jkfn.2011.40.10.1378
This study investigated the antioxidant activity of ethanolic extracts of 1~20 kGy-gamma irradiated flowering cherry fruit (Prunus serrulata L. var. spontanea Max. wils.). The total phenolic compound content was highest (30.35 mg/g) in the 10 kGy sample, but there was no consistent trend matching the increase or decrease of gamma irradiation. Radical scavenging activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) showed that gamma-irradiated samples were better than non-irradiated samples and that the 10 kGy-gamma irradiated sample was the best (
327.52 ppm). In reducing power, gamma-irradiated samples induced higher activities than non-irradiated samples at concentrations below 2.5 mg/mL, and the sample with the highest activity was the 20 kGy-gamma irradiated sample. In nitrite-scavenging ability, both gamma-irradiated and non-irradiated samples showed high activity (73~94%) at pH 1.2, 3.0, and 4.2. Also, the nitrite-scavenging ability of gamma-irradiated samples was significantly different from that of the control at pH 1.2. The FRAP value of the 3 kGy-irradiated sample also showed the highest value of 0.38 mM. Our results indicate that gamma irradiating the ethanolic extracts of flowering cherry fruit increases the antioxidant activity at some of the radiation doses. Therefore, it suggests that gamma irradiation could increase biological activity and be used effectively in food manufacturing and related industries.
Effects of Chrysanthemum indicum L. Extract on the Growth and Differentiation of Osteoblastic MC3T3-E1 Cells
Yun, Jee-Hye ; Hwang, Eun-Sun ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1384~1390
DOI : 10.3746/jkfn.2011.40.10.1384
Chrysanthemum indicum L. (Asteraceae) is a common traditional herbal medicine used for the treatment of inflammation, hypertension, and respiratory diseases due to its strong antagonistic function against inflammatory cytokines. In this study, the effects of Chrysanthemum indicum L. extract (CIE) on the function of osteoblastic MC3T3-E1 cells and the production of local factors in osteoblasts were investigated. CIE (100
) significantly increased the growth of MC3T3-E1 cells and caused a significant elevation of alkaline phosphatase (ALP) activity, and the deposition of collagen and calcium in the cells (p<0.05). The effect of CIE in increasing cell growth, ALP activity, and collagen content was completely prevented by the presence of 1
tamoxifen, suggesting that CIE's effect might be partly involved in estrogen-related activities. These results indicate that the enhancement of osteoblast functionality by CIE may prevent osteoporosis and inflammatory bone diseases.
Antioxidant and Acetylcholinesterase Inhibitory Activities of Subcritical Water Extracts from Houttuynia cordata Thunb
Jo, Eun-Kyung ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1391~1396
DOI : 10.3746/jkfn.2011.40.10.1391
Houttuynia cordata Thunb powder (0.05 g) was placed in a stainless vessel containing 10 mL of water, and subcritical water (SCW) extraction was carried out at various temperatures (50, 100, 200, and
) for 10, 30, and 60 min. SCW treatment significantly affected physiologically important compounds, antioxidant activity, and acetylcholinesterase inhibitory activity of H. cordata Thunb extracts. H. cordata Thunb extracted at
for 30 min had the highest quercetin content, DPPH radical scavenging activity, total phenolic content, and acetylcholinesterase inhibitory activity, whereas the extract at
for 10 min possessed the highest flavonoid content. The highest ABTS radical scavenging activity was found in H. cordata Thunb extracted at 200 and
for 60 min. These results indicate that SCW extraction might be a useful processing method for obtaining valuable materials from H. cordata Thunb.
Biological Activities of Isolated Icariin from Epimedium koreanum Nakai
Kim, Seo-Jin ; Park, Myoung-Su ; Ding, Tian ; Wang, Jun ; Oh, Deog-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1397~1403
DOI : 10.3746/jkfn.2011.40.10.1397
Epimedium koreanum Nakai is a wild medicinal plant commonly consumed in South Korea due to its health beneficial effects. In the present study, the antioxidative, antimutagenic and immunological activities of E. koreanum Nakai extracts were investigated for their use in food. The yields of icariin compounds from the ethanol extract as well as the ethyl acetate, butanol, hexane, water, and chloroform fractions of E. koreanum were 27.9, 2.5, 1.7, 1.4, and 1.3
, respectively. The icariin components (295.5
) were collected from the ethyl acetate fraction by thin layer chromatography (TLC) and analyzed via high performance liquid chromatography (HPLC). The antioxidant activities of each fraction were as follows: ethyl acetate (49.0
), butanol (59.2
), hexane (119.8
), water (122.0
), and chloroform (138.5
), based on
. Icariin, isolated and identified as the main component, showed strong antioxidant activity with a
value of 15.3
, which was higher than those of ascorbic acid (19.5
). In an Ames test, none of the fractions produced mutagenic effects on Salmonella Typhimurium TA98 and TA100. In an immunomodulating activity test, the effects of E. koreanum Nakai on B cells (Rhamos) and T cells (Jurkat) were investigated. These results show that the growth and viability of B and T cells were increased by isolated icariin components for 1.27 and 1.28 fold, respectively. These results also provide preliminary data for the development of E. koreanum Nakai as an edible food material.
Evaluation of In Vivo Safety of Inhibitory Compounds from Cheongmoknosang Mulberry Leaves against Helicobacter pylori
Kim, Byong-Oh ; Cho, Young-Je ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1404~1410
DOI : 10.3746/jkfn.2011.40.10.1404
Biological compounds (caffeic acid, rosemarinic acid, and chlorogenic acid) from mulberry leaf extracts were administered to mice in order to confirm their stability. All male and female mice survived upon a 4,000 mg/g dose in an acute toxicity test, and they also survived after injection of 2,000 mg/kg for 13 weeks repeatedly. Therefore, the level of toxicity was not high. In a comparison of the control and test groups, there were no significant differences upon naked eye inspection, and the weights of stomachs infected by Helicobacter pylori were not significantly different. Regarding the effects on immune cells, NO of macrophages decreased more than that of control when medicine was administered. The spleens of the female mice group proliferated slightly in LPS and Con A within 48 hr, whereas the other test group showed a similar level and the cell toxicity of natural killing cells decreased. Therefore, we concluded that caffeic acid, rosemarinic acid, and chlorogenic acid from mulberry leaf extracts are not harmful for the treatment of infected patients the development as a healthy functional food.
Effect of Aceriphyllum rossii Ethanol Extract on Lipid Metabolism in Rats Fed a High-Fat Diet
Park, Yu-Hwa ; Kim, Hee-Yeon ; Lim, Sang-Hyun ; Kim, Kyung-Hee ; Park, Dong-Sik ; Lee, Jung-Hoon ; Park, Chung-Geon ; Park, Chung-Berm ; Kim, Song-Mun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1411~1416
DOI : 10.3746/jkfn.2011.40.10.1411
In this study, we investigated the anti-obesity activity of Aceriphyllum rossii ethanol extract on rat fed a high fat diet. Male SD rats were divided into four groups. Group 1 was the control. Group 2 was fed a high-fat diet. Group 3 was the positive control, fed a high-fat diet supplemented with Garcinia Cambogia extracts. Group 4 was fed a high fat diet supplemented with ethanol extracts of Aceriphyllum rossii (EEAR). Precisely 166 mg/kg of powdered Garcinia Cambogia extracts was used for Group 3. Also, 250 mg/kg of EEAR was used for Group 4. The Body weight increased Group 2, but decreased Group 4. The serum total cholesterol in Group 2 increased by 15.26% when compared to Group 1, but only increased 5.29% in Group 3 and 4.29% in Group 4. The liver and mesenteric adipose tissue weights of Group 2 increased compared to Group 1, whereas they decreased in Group 3 and Group 4. As a result of measuring the concentration of triglycerides in extracted livers, Group 2 showed a significant increase compared to the Group 1, and Groups 3 and 4 showed significant decrease compared Group 2. These results suggest that Aceriphyllum rossii ethanol extracts may be useful as an anti-obesity agent.
Effects of Belly Dancing and Nutritional Education on Body Composition and Serum Lipids Profiles of Obese Women in a Study, 'Obesity Clinic Projects at Community Healthcenter'
Kim, Kyung-Do ; Song, Yeong-Ok ; Baek, Yeong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1417~1422
DOI : 10.3746/jkfn.2011.40.10.1417
The effects of a 12-week weight reduction program applied to obese women at a community health center were studied. Middle aged women participated in the beginning of the program, but 34 persons finished the study (85% completion). Subjects practiced belly dancing three times a week for 60 minutes (60~85% HR max) per session, and nutritional education was carried out four times during the 12 week program. The weight, %body fat, and BMI significantly decreased by 5.6%, 9.5%, and 5.6%, respectively. The concentrations of serum triglycerides, total cholesterol, and LDL-C were also significantly reduced by 13.5%, 9.5%, and 10.4%, respectively. Insulin level was reduced by 19.8%, thus lowering the HOMA-IR index. Leptin level significantly was reduced by 32.35%, adiponectin concentration. Total ROS concentration increased while total antioxidant capacity in serum remained unchanged. In conclusion, a 12-week 'Obesity Clinic Program' belly dancing and nutritional education held at a Community Center seemed to have health-promoting effects through reducing body fats, plasma lipids, and improving insulin resistance.
Changes in Antigenicity of Gliadin from Medium Flour by Autoclave and Microwave Treatments
Kwak, Ji-Hee ; Kim, Koth-Bong-Woo-Ri ; Lee, Chung-Jo ; Kim, Min-Ji ; Kim, Dong-Hyun ; SunWoo, Chan ; Jung, Seul-A ; Kang, Ju-Youn ; Kim, Hyun-Jee ; Choi, Jung-Su ; Kim, Seong-Won ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1423~1429
DOI : 10.3746/jkfn.2011.40.10.1423
This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.
Optimization of Lipase-Catalyzed Production of Structured Lipids from Canola Oil Containing Similar Composition of Triacylglycerols to Cocoa Butter
Moon, Jun-Hee ; Lee, Jeung-Hee ; Shin, Jung-Ah ; Hong, Soon-Taek ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1430~1437
DOI : 10.3746/jkfn.2011.40.10.1430
Synthesis conditions of cocoa butter equivalents were optimized using the response surface method (RSM) by interesterification of canola oil (Ca), palmitic ethyl ester (PEE), and stearic ethyl ester (StEE). The reaction was catalyzed by immobilized lipase (Lipozyme TLIM) from Thermomyces lanuginosa to produce structured lipids containing a composition of triacylglycerols similar to cocoa butter. Reaction conditions were optimized using D-optimal design with the three reaction factors of the substrate molar ratio of canola oil to palmitic ethyl ester and stearic ethyl ester (Ca : PEE : StEE=1:1:3, 1:1.66:5, 1:2:6, 1:2.33:7, 1:3:9,
), enzyme ratio (2~6%,
), and reaction time (30~270 min,
). The optimal conditions that minimized acyl-migration while maximizing 1-palmitoyl-2-oleoyl-3-stearoyl glycerol (POS), 1,3-distearoyl-2-oleoyl glycerol (SOS), and 1,3-dipalmitoyl-2-oleoyl glycerol (POP) were predicted, resulting in Ca : PEE : StEE=1:3:9, 6% of enzyme ratio, and 40 min of reaction time. The reaction product of structured lipids was synthesized again under the same conditions, showing 10.43 area% of acyl-migration, 25.31 area% of POS/PSO, 19.79 area% of SOS, and 11.22 area% of POP.
Comparison of Solid Fat Index and Triacylglycerol Composition of the Blends from Natural Vegetable Fats and Palm Stearin Fraction
Sung, Min-Hye ; Hong, Soon-Taek ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1438~1446
DOI : 10.3746/jkfn.2011.40.10.1438
Palmitoyl-oleoyl-oleoyl (POO) and palmitoyl-oleoyl-palmitoyl triacylglycerol rich fraction (PSL) was obtained from the acetone fractionation of palm stearin. The fatty acid composition (total and positional), tri-acylglycerol species, and solid fat index (SFI) were compared among the blends of natural vegetable fats (sal fat, illipe fat, kokum fat, shea stearin fat, and shea butter) and PSL with different ratios (50:50, 60:40, 65:35, 70:30). In total fatty acid composition of PSL, palmitic, oleic, and linoleic acids were the major fatty acids, whereas in natural vegetable fats stearic and palmitic acids were the major fatty acids. Moreover, oleic acid was a major fatty acid at sn-2 position in sal fat, illipe fat, and kokum fat. The TAG species was analyzed by reversed-phase HPLC, from which the PN value ranged from 46 to 54. When natural vegetable fats and PSL were blended with different ratios, decreasing the amount of PSL resulted in increasing SFI in most cases. Among blends, the SFI of sal fat and PSL were most similar to commercial cocoa butter equivalent (CBE).
Purification and Characterization of Polyphenol Oxidase from Oyster Mushroom (Pleurotus ostreatus)
Choi, Ju-Hee ; Kim, Hyun-Jin ; Park, Sun-Young ; Ham, Kyung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1447~1452
DOI : 10.3746/jkfn.2011.40.10.1447
Polyphenol oxidase (PPO) isoforms were partially purified from oyster mushroom (Pleurotus ostreatus) using various chromatography techniques, and their characteristics of heat stability, substrate affinity, optimum pH, and optimum temperature were investigated. Three PPO isoforms named PO-I, PO-II-1, and PO-II-2 were partially purified from oyster mushroom. The molecular weight of PO-II-1 was 70 kDa and PO-I and PO-II-2 were less than 6 kDa each. Characterization was carried out using a PPO isoform partially purified by hydrophobic interaction chromatography. Optimum temperature was
and optimum pH 5.0. However, the PPO was inactivated at neutral pH or by heating at
for 30 min, while the 40% PPO still remained active after heating at
for 45 min. The PPO isoform showed the highest substrate affinity to chlorogenic acid and pyrogallol, in which KM values were 1.01 and 2.06 mM, respectively. Therefore, these results suggested that the mushrooms should be stored at a pH higher than 7.0 and at a low temperature to prevent enzymatic browning.
Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder
Jung, Kyoo-Jin ; Lee, Seung-Je ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1453~1459
DOI : 10.3746/jkfn.2011.40.10.1453
This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.
Quality Characteristics of Pound Cake Made with Gamma Irradiated Hot Water Extracts of Undaria pinnatifida Sporophyll
Kim, Da-Mi ; Kim, Kyoung-Hee ; Yun, Young-Sik ; Kim, Jae-Hun ; Lee, Ju-Woon ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1460~1468
DOI : 10.3746/jkfn.2011.40.10.1460
This study investigated the quality changes and characteristics (0, 3, 6, 9%) of pound cake made with flour that included gamma irradiated (50 kGy) hot water extracts of Undaria pinnatifida sporophyll (WEUS). The pH of pound cakes decreased with increasing powder concentration, and gamma-irradiated pound cakes had lower pH than non-irradiated pound cakes at the same powder concentrations. The height, volume, specific loaf volume, and baking loss showed no significant differences between control and experimental groups. With increasing powder concentration, the L value of the crust and crumbs decreased, but the a value increased. The b value showed different tendencies between crust and crumb. The crust value was reduced with higher content of WEUS, but the crumb value increased. Gamma-irradiated pound cakes were also less hard than non-irradiated pound cakes. On the other hand, adhesiveness and springiness decreased with increasing powder concentration, but were not significantly different from the control. Also, gumminess and chewiness decreased but not significantly so. The hardness after several days of storage (5, 10, and 15 days) was higher than the control, and the springiness and cohesiveness were significantly reduced with increasing concentration compared to the control. The retrogradation increased in the control group, but it did not in the experimental groups. Results of radical scavenging activity using DPPH indicated that the gamma-irradiated group was higher than the non-irradiated group and it was also higher with higher concentrations of powder. In a sensory evaluation, when compared to the control, pound cake with 3% WEUS was superior in taste, flavor, and overall preference. Therefore, it was found that pound cake with 3% WEUS powder with gamma irradiation of 50 kGy added could improve the yield, taste, and antioxidant activity of pound cake.
Synergistic Effect of Grapefruit Seed Extract, EDTA and Heat on Inactivation of Bacillus cereus Spore
Yang, Seung-Kuk ; Kim, Jung-Jee ; Kim, Seok-Joong ; Oh, Se-Wook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1469~1473
DOI : 10.3746/jkfn.2011.40.10.1469
The efficacy of antimicrobial agents and heat treatments on spore inactivation was investigated. Grapefruit seed extract (GFE) and ethylenediaminetetraacetic acid (EDTA) were used and as antimicrobial agents, and heat treatments were conducted at
for 30 minutes. Heat treatments at
were the most effective on spore inactivation as a single treatment and caused a 2.3 log reduction. When combined with a single treatment to discover synergistic effects, 1% GFE with
heat treatments and 0.5 mM EDTA with
heat treatments resulted in 2.1 log and 3.2 log reductions, respectively, though they did not show reductions at each single treatment (GFE 1% (v/v), EDTA 0.5 mM,
). So it was concluded that by combining GFE, EDTA in low concentration treatment, and heat treatment, B. cereus spores can be effectively inactivated.
Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata
Kim, Yeon-Ju ; Ju, Jong-Chan ; Kim, Rae-Young ; Kim, Won-Tae ; Park, Jae-Hee ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1474~1481
DOI : 10.3746/jkfn.2011.40.10.1474
This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250
were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250
in size. Durum rimachinata had more protein (13.84
0.03) and ash (0.70
0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.
Physicochemical Characteristics and Nutritional Components of Goroshoe (Acer mono Max.) Sap with Collection Periods
Jeong, Su-Jeong ; Lee, Chang-Hyeon ; Kim, Hyun-Young ; Lee, Sang-Hoon ; Hwang, In-Guk ; Shin, Chang-Seob ; Park, Eui-Seok ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1482~1487
DOI : 10.3746/jkfn.2011.40.10.1482
This study evaluated the physicochemical characteristics and nutritional components of Goroshoe (Ace rmono Max.) sap related with collection periods. The changes of browning index, turbidity, pH, total acidity, organic acids, free sugar, crude protein, crude ash, and minerals were investigated. Browning index and turbidity were slightly increased, while pH and total acidity were not changed as collection periods increased. Citric acid decreased slightly from 0.081 to 0.045 mg/mL at middle collection periods. Malic acid also decreased from 0.494 to 0.416 mg/mL at middle collection periods but then afterward increased to 0.674 mg/mL as collection periods increased. Sucrose decreased from 1.759 to 1.000%, while fructose increased from 0.023 to 0.044% as collection periods increased. Crude protein increased remarkably from 0.80 to 17.49 mg% as collection periods increased. Crude ash decreased slightly from 0.04 to 0.03% at middle collection periods, and then increased afterward to 0.06% as collection periods increased. Potassium increased from 13.43 to 49.75 mg/L as collection periods increased. These results indicate that the useful components of Goroshoe sap increased with increasing collection periods, but turbidity could be reduced.
Quality Characteristics of Par Baked Baguette Containing Hydrocolloids according to Frozen Periods
Cho, Hyun ; Lee, Jeong-Hoon ; Lee, Chi-Ho ; Lee, Si-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 10, 2011, Pages 1488~1492
DOI : 10.3746/jkfn.2011.40.10.1488
This study was carried out to evaluate the effects of hydrocolloids such as arabic gum, carboxymethylcellulose (CMC), and pectin on the quality and sensory properties of frozen-par baked baguettes according to frozen storage periods. Exactly 0.2 and 0.5% hydrocolloids were added to the baguettes based on flour. Specific loaf volume, hardness, moisture content, and sensory evaluation of baguettes were analyzed. Specific loaf volume of baguette with added 0.2% CMC was the highest after 3 weeks of storage at
. Moisture contents were not significantly different between control and experimental baguettes. In terms of hardness, baguette with added 0.2% pectin had the lowest value after 3 weeks of storage at
. In sensory evaluation, baguette with 0.2% pectin among hydrocolloids had the highest score for external and internal properties, as well as total acceptance. Consequently, 0.2% pectin increased the quality of baguette.