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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
Physicochemical Characteristics and Physiological Activities of Naturally Fermented Glasswort (Salicornia herbacea L.) Juice
Park, Sun-Young ; Cho, Jeong-Yong ; Chung, Dong-Ok ; Ham, Kyung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1493~1500
DOI : 10.3746/jkfn.2011.40.11.1493
We investigated the physicochemical properties and physiological activities of glasswort juice fermented naturally for different periods of time. Glasswort juice fermented for six years (LFGJ) showed higher crude fiber and lower NaCl content than glasswort juice fermented for two years (SFGJ). Fermented glasswort juice contained K, Mg, and Ca as the main minerals, and the mineral content in both SFGJ and LFGJ were similar. The main free amino acids of fermented glasswort juice were determined to be alanine, proline, aspartic acid, and lysine. The leucine and aspartic acid content in LFGJ was higher than that in SFGJ. SFGJ had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2`-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS
) radical-scavenging activities than LFGJ. Fermented glasswort juice showed high ACE inhibition and
-glucosidase inhibition activities regardless of how long it was fermented. An oral glucose tolerance test was carried out in rats fed diets containing 4% NaCl (control) or 4% NaCl+2% LFGJ (LFGJ). The LFGJ group showed enhanced glucose tolerance compared to the control group.
Optimal Reaction Conditions and Radical Scavenging Activities for the Bioconversion of Green Tea Using Tannase
Hong, Yang-Hee ; Yeon, You-Kyung ; Jung, Eun-Young ; Shin, Kwang-Soon ; Yu, Kwang-Won ; Kim, Tae-Young ; Suh, Hyung-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1501~1506
DOI : 10.3746/jkfn.2011.40.11.1501
In this study, we optimized the reaction conditions for the bioconversion of green tea using tannase, and to evaluate its radical scavenging activities. Tea catechins such as (-)-epigallocatechin gallate (EGCG) or (-)-epicatechin gallate (ECG) were hydrolyzed by tannase to produce (-)-epigallocatechin (EGC) or (-)-epicatechin (EC), respectively, and a common product, gallic acid. The bioconversion of tea catechins by tannase was increased as enzyme concentration, substrate concentration and incubation time for enzyme dose. The results indicated the optimum reaction conditions for tannase were tannase 30 U/mL (enzyme concentration) on 1% green tea (substrate concentration) for 1 hr (incubation time for enzyme). Tannase enhanced the radical-scavenging properties of green tea; the 2,2-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging abilities were significantly (p<0.001) greater for the tannase-treated green tea extract compared to the untreated green tea extract. It is reported that ECG has the greatest antioxidant activity among the catechins in green tea, and the release of gallic acid is considered to be beneficial because of its significant antioxidant potency. The results of this study suggest that the tannase-treated green tea increases antioxidant activities under optimum reaction conditions.
Anti-Inflammatory Effect of Erigeron annuus L. Flower Extract through Heme Oxygenase-1 Induction in RAW264.7 Macrophages
Sung, Mi-Sun ; Kim, Young-Hwa ; Choi, Young-Min ; Ham, Hyeon-Mi ; Jeong, Heon-Sang ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1507~1511
DOI : 10.3746/jkfn.2011.40.11.1507
This study investigated the anti-inflammatory effect of Erigeron annuus L. flower (EAF) methanol extract. We examined the involvement of heme oxygenase-1 (HO-1) in the inhibitory activities of EAF methanol extract on nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Cell viability and NO assays were performed. In addition, inducible nitric oxide synthase (iNOS) and HO-1 expressions were detected by Western blotting and blocking HO-1 activity on NO production. EAF methanol extract (25, 50, 100, 200
/mL) significantly inhibited LPS-stimulated NO production (p<0.05; 12.82, 9.61, 6.83, 2.52
) in a concentration-dependent manner. EAF methanol extract also reduced the expression of iNOS protein. The EAF methanol extract induced the expression of HO-1 in a dose-dependent manner. Blockage of HO-1 activity by zinc protoporphyrin suppressed EAF methanol extract-induced reductions in the production of NO. The present results suggest that EAF methanol extract has a potent anti-inflammatory effect in RAW264.7 macrophages through the induction of HO-1.
Effects of Cultivated Area on Antioxidant Compounds and Antioxidant Activities of Sorghum (Sorghum bicolor L. Moench)
Woo, Koan-Sik ; Lee, Jae-Saeng ; Kang, Jong-Rae ; Ko, Jee-Yeon ; Song, Seuk-Bo ; Oh, Byeong-Geun ; Seo, Myung-Chul ; Kwak, Do-Yeon ; Nam, Min-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1512~1517
DOI : 10.3746/jkfn.2011.40.11.1512
Effects of cultivated area on antioxidant compounds and antioxidant activities of sorghum were determined. The cultivated areas were Miryang (plain area of interior), Wonju (mountainous territory), and Sinan (coastal area), and the cultivated varieties were Hwanggeumchal-susu (HGCS), Daepung-susu (DPS), Whinchal-susu (WCS), Tojong-susu (TJS), and Mae-susu (MS). The highest total polyphenol contents of methanolic extracts were 19.64 and 19.32 mg gallic acid equivalent (GE)/g in un-hulled MS and DPS on the cultivated Wonju. The highest total flavonoid content was 7.54 mg catechin equivalent (CE)/g in un-hulled DPS on cultivated Wonju. Generally, antioxidant compound contents of sorghum on cultivated Wonju were higher than those of Miryang and Sinan. Further, un-hulled HGCS, DPS, and MS were higher than un-hulled WCS and TJS. The DPPH and ABTS radical scavenging activities of the methanolic extracts of sorghum did not significantly change with the cultivated areas, whereas there were significant changes with cultivated varieties. The radical scavenging activities of un-hulled HGCS, DPS, and MS with red or dark brown seed coats were higher than those of un-hulled WCS and TJS with white seed coats.
Quality Characteristics and Antioxidant Activities of Rehmanniae radix Paste
Oh, Hye-Lim ; You, Bo-Ram ; Kim, Hyo-Jin ; Lee, Ji-Yeon ; Kim, Na-Yeon ; Song, Jung-Eun ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1518~1524
DOI : 10.3746/jkfn.2011.40.11.1518
This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0
, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.
Antioxidant Activity and Protective Effects of Extracts from Helianthus tuberosus L. Leaves on t-BHP Induced Oxidative Stress in Chang Cells
Kim, Yon-Suk ; Lee, Seung-Jae ; Hwang, Jin-Woo ; Kim, Ee-Hwa ; Park, Pyo-Jam ; Jeon, Byung-Tae ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1525~1531
DOI : 10.3746/jkfn.2011.40.11.1525
Antioxidant activity and protective effects of extracts from Helianthus tuberosus L. leaves (HTL) on t-BHP-induced oxidative stress in human liver Chang cells were investigated. The total polyphenol and flavonoid content of the water and ethanolic extracts from HTL were 89.6
2.03 mg gallic acid equivalent/g extract, and 65.1
1.87 mg catechin equivalent/g extract, respectively. In addition,
values for 1,1-diphenyl-2-picrydrazyl (DPPH), alkyl, and hydroxyl radical scavenging activity of the water extracts were 0.010
0.003 mg/mL, 0.014
0.002 mg/mL, and 0.989
0.003 mg/mL, respectively. Antioxidant activities of the extracts were also determined by ferric reducing antioxidant power (FRAP), 2,2`-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and reducing power. The HTL extracts showed a strongly inhibitory effect on lipid peroxidation by measuring ferric thiocyanate (FTC) and thiobarbituric acid (TBA) values. In an MTT assay on the Chang cells, the extracts showed a protective effect by increasing cell viability and decreasing ROS on t-BHP-induced oxidative stress in Chang cells. These results indicate that the HTL extracts possess an antioxidant activity.
Antioxidaitve and Differentiation Effects of Artemisia capillaris T. Extract on Hydrogen Peroxide-induced Oxidative Damage of MC3T3-E1 Osteoblast Cells
Seo, Jee-Eun ; Hwang, Eun-Sun ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1532~1536
DOI : 10.3746/jkfn.2011.40.11.1532
In this study, the antioxidative activity of Artemisia capillaris T. extract on the proliferation and differentiation of MC3T3-E1 cells under
-induced oxidative stress was investigated in order to determine its protective effect against oxidative stress as well as its availability as an antioxidant material related to treatment of bone diseases. As a result, the total polyphenol content of A. capillaris extract was 90.10 mg/g, whereas the flavonoid content was 4.45 mg/g. A. capillaris extract increased proliferation of MC3T3-E1 cells under
-induced oxidative stress, and also increased the proliferation of differentiated osteoblast cells under oxidative stress. In addition, two differentiation markers, alkaline phosphatase activity and mineralization level, in A. capillaris extract tended to increase. These results indicate that A. capillaris extract suppresses the damage to osteoblasts caused by oxidative stress, which demonstrates its availability as an antioxidant material for preventing bone diseases.
Anti-diabetic Effects of Hemicentrotus pulcherrimus Shells on Non-obese Type 2 Diabetic Goto-Kakizaki Rats
Kim, Kil-Soo ; Kim, Dae-Ik ; Lim, Ae-Kyoung ; Yoon, Sung-Ran ; Kim, Jung-Ok ; Lee, Gee-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1537~1543
DOI : 10.3746/jkfn.2011.40.11.1537
We investigated the anti-diabetic effects of Hemicentrotus pulcherrimus (sea urchin, SU) shells on non-obese type 2 diabetic Goto-Kakizaki (GK) rats. We measured body weight, blood glucose, and plasma insulin levels and conducted an oral glucose tolerance test (OGTT). The SU shells (100 and 200 mg/kg) significantly reduced the blood glucose of GK rats from 203.8
29.8 mg/dL to 138.5
21.2 mg/dL at after 4 weeks of daily oral administration. However, plasma insulin levels at the same time were not changed by treatment with SU. During the OGTT, the SU-treated GK rats maintained a lower blood glucose level than the control group for 15 to 120 min. Based on these results, SU shells are considered to be effective in improving glucose tolerance. These results suggest that SU shells have unique properties to lower blood glucose, raise insulin sensitivity, and improve insulin resistance in GK rats.
Effect of Lotus (Nelumbo nucifera) Leaf Extract on Serum and Liver Lipid Levels of Rats Fed a High Fat Diet
Lee, Kyung-Seok ; Lee, Ki-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1544~1547
DOI : 10.3746/jkfn.2011.40.11.1544
Lotus (Nelumbo nucifera) leaf is known to be effective for `overcoming body heat` and stopping bleeding. It is commonly used as a traditional curing plant for the treatment of hematemesis, epistaxis, hemoptysis, hematuria, and metrorrhagia in traditional Chinese medicine. This study investigated on the effect of oral administration of lotus (Nelumbo nucifera) leaf extract on the serum and liver lipid levels of rats fed a high fat diet. Experimental rats were divided into five different experimental groups, including the general diet group (Cont), high fat diet with lotus leaf extract groups (HL40, HL80, HL120), and high fat diet group (HFG). Body weight significantly decreased in the HL120 sample compared to that of Cont. The weights of the livers and kidneys of rats corresponded to the increase in body weight. Total cholesterol and triglyceride contents in liver tissues of rats were lowest in the sample HL120 sample. The levels of total lipids, total cholesterol, and triglycerides in serum were lower in the HL120 sample compared to the HFG.
Effect of Sweet Persimmon Wine on Alcoholic Fatty Livers in Rats
Nam, Kyung-Sook ; Kim, Ju-Youn ; Noh, Sang-K. ; Park, Joong-Hyeop ; Sung, Eon-Gi ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1548~1555
DOI : 10.3746/jkfn.2011.40.11.1548
Persimmons are shown to contain high levels of phenolics. The present study was designed to investigate if a sweet persimmon wine (SPW) would affect the development of alcoholic fatty liver in rats. Initially, male Sprague-Dawley rats were housed singly in stainless steel wire-bottomed cages in a room of controlled temperature and lighting. The rats had free access to a nutritionally adequate AIN-93G diet and deionized water. After the acclimatization period, rats were weight-matched and assigned to the following three groups: two groups were fed 6.7% ethanol or the caloric equivalent of maltose-dextrin in a Lieber-DeCarli diet and the other group was fed the isocaloric Lieber-DeCarli diet containing SPW at the same ethanol level. All three groups were fed their respective diets for 6 weeks. Serum transaminase, cholesterol, and triglyceride levels were measured. Liver lipids and histology were assessed at 6 weeks. The total phenolic content and the antioxidant and free radical scavenging activities of SPW were determined. SPW significantly increased antioxidant and free radical scavenging activities. As markers of liver injury, serum alanine and aspartate transminases were markedly lowered by SPW at 6 weeks. SPW significantly reduced the serum levels of serum cholesterol and triglyceride compared to ethanol treatment. SPW delayed the development of an alcoholic fatty liver by reversing fat accumulation in the liver, as evidenced in histological observations. Taken together, SPW seems to protect the liver from becoming fatty by alleviating fatty liver symptoms and lowering hepatic and serum lipid levels. Such a protective effect of SPW appears to be in part due to its phenolics.
Effect of Hizikia fusiforme Extracts on Antioxidant Enzyme Activity and Vitamin E Concentration in Rats
Kim, Hyang-Suk ; Choi, Eun-Ok ; Park, Cheol ; Choi, Yung-Hyun ; Hyun, Sook-Kyung ; Hwang, Hye-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1556~1561
DOI : 10.3746/jkfn.2011.40.11.1556
The purpose of this study was to investigate antioxidant enzyme activity and vitamin E concentrationin in Sprague-Dawley rat after being fed various extracts of Hizikia fusiforme. There were six experimental groups: control group (C), H. fusiforme ethanol extract group (EtOH), H. fusiforme dichloromethane fraction group (
), H. fusiforme ethylacetate fraction group (EtOAc), H. fusiforme butanol fraction group (n-BuOH), H. fusiforme water fraction group (
). H. fusiforme extracts (400 mg/kg B.W) were orally administrated to the rats every day for 4 weeks. The activities of superoxide dismutase (SOD), catalase, glutathione peroxidase (GSH-Px), and concentrations of malondialdehyde (MDA) and vitamin E in the liver and blood were measured. The activity of SOD in the liver was significantly higher in the
groups (p<0.05) than in the control and other extract groups. The SOD activity in serum increased significantly in all H. fusiforme groups (p<0.05) compared to the control group and it was also significantly higher in the EtOH and
groups (p<0.05) than in other extract groups. The serum catalase activity increased significantly in the n-BuOH group (p<0.05) compared to the control and other extract groups. The plasma MDA concentration decreased significantly in the n-BuOH and
group (p<0.05) compared to the control group. Serum concentration of
-tocopherol showed no significant differences in most of the experimental groups, but it was significantly higher in the EtOAc group (p<0.05). The
-tocopherol concentrations in the liver showed a significant increase in the
groups (p<0.05) compared to the control and other extract groups. The liver
-tocopherol concentrations in H. fusiforme extract groups showed a tendency to increase compared to the control group and it was significantly higher in the
group (p<0.05) than in other extract groups. These results suggest that supplementation of water extracts of H. fusiforme extract could be effective in improving the antioxidant system.
Study of Trans Fatty Acids and Saturated Fatty Acids in Child-favored Foods
Yoon, Tae-Hyung ; Lee, Sung-Min ; Shin, Hee-Jun ; Lee, Soo-Yeon ; Hong, Jin ; No, Ki-Mi ; Park, Kyoung-Sik ; Leem, Dong-Gil ; Lee, Kwang-Ho ; Jeong, Ja-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1562~1568
DOI : 10.3746/jkfn.2011.40.11.1562
We studied the amounts of trans fatty acids and saturated fatty acids in child-favored foods. Confectioneries, breads, donuts and hamburgers were included in this study. The total fatty acid content and the amount of each type of fatty acid were determined by gas chromatography with a flame-ionized detector. Confectioneries were shown to have the highest content of crude fat. The mean content was 24.2
6.9 (range: 4.6~41.1) g/100 g food. The mean content of crude fat in donuts, bread and hamburgers was 23.9
5.8 (range: 14.1~39.5) g/100 g food, 15.7
7.9 (range: 1.4~30.0) g/100 g food, and 9.5
3.4 (range: 4.5~18.5) g/100 g food, respectively. Bread had the most trans fatty acids at 1.3 g/100 g food. This result inferred that manufacturers have tried to reduce the trans fat content. The mean content of saturated fatty acids in confectioneries, donuts, bread, and hamburgers was 11.6
4.8 (range: 2.0~22.7) g/100 g food, 11.2
4.0 (range: 4.8~23.2) g/100 g food, 6.9
4.1 (range: 0.6~15.4) g/100 g food, 3.0
1.0 (range: 1.0~5.8) g/100 g food, respectively. This content depended on crude fat. The composition of fatty acids varied according to the oil and fat used in the manufacturing process of each food, and the natural content. Foods that were fried in vegetable oil tended to be especially low in saturated fat.
Identification of Irradiated Seafood Cooking Drips Using Various Detection Methods
Choi, Jong-Il ; Kim, Yeon-Joo ; Kim, Jae-Hun ; Lee, Ju-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1569~1574
DOI : 10.3746/jkfn.2011.40.11.1569
In this study, the identification of the irradiated seafood cooking drips from Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus was conducted. The physical detection methods used included photo-stimulated luminescence (PSL) and thermoluminescence (TL), and the chemical detection methods were hydrocarbons analysis. In the PSL study, all seafood cooking drip samples showed 260~510 photon counts; thus, the PSL method could not be used for the detection of irradiated seafood cooking drips. The TL method could be used for the detection of irradiated H. fusiformis and E. dofleini cooking drips. In both cooking drips, the shapes of the glow curves indicated a specific peak at 150
, which made it possible to identify the irradiated samples. The hydrocarbons derived by gamma irradiation of T. thynnus cooking drip were not detected due to low concentration and inconsistent content of fatty acids in the untreated T. thynnus cooking drip.
Extraction of Liberated Reducing Sugars from Rapeseed Cake via Acid and Alkali Treatments
Jeong, Han-Seob ; Kim, Ho-Yong ; Ahn, Sye-Hee ; Oh, Sei-Chang ; Yang, In ; Choi, In-Gyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1575~1581
DOI : 10.3746/jkfn.2011.40.11.1575
Rapeseed cake, which is the organic waste remaining after rapeseed oil production, is readily available and considered an ecologically-friendly resource with very low cost and high dietary fiber content. This research was carried out for two reasons. First, it was done to analyze the liberated reducing sugar content of rapeseed cake. Second, it was done to investigate the effects on the sugar yield of the various concentrations of acidic and alkaline catalysts used for the hydrolysis of rapeseed cake and the concentrations of rapeseed cake in each catalyst. Several amounts of ground rapeseed cake, 0.5 g, 1 g, and 2 g, were put into 100 mL of catalysts such as sulfuric acid (0.5~2%), hydrochloric acid (0.5~2%), and sodium hydroxide (0.5~2%). Then they were hydrolyzed for 5 min at 121
. After hydrolysis, HPLC equipped with an RI detector was used to analyze liberated reducing sugars such as sucrose, glucose, galactose, fructose, and arabinose separated from rapeseed cake. The degradation rate of rapeseed cake was the highest in hydrochloric acid. As the catalyst concentrations used for hydrolysis of rapeseed cake increased, the degradation rate of rapeseed cake also significantly increased. Total reducing sugar content was the highest in hydrochloric acid, and it increased with the increase of catalyst concentrations. However, as the amount of rapeseed cake increased, the total reducing sugar content decreased, exceptionally sucrose in the case of sodium hydroxide.
Physicochemical Composition of Capsosiphon fulvescens According to Drying Methods
Son, Seok-Min ; Kwon, Han-Ol ; Lee, Jun-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1582~1588
DOI : 10.3746/jkfn.2011.40.11.1582
Caposiphon fulvescens was dried by the hot-air (50
), vacuum (50
), and freeze drying methods. The green alga contained high proportions of carbohydrates (38.10~41.54%), ash (31.86~33.28%), and crude proteins (17.46~23.03%) regardless of the drying methods used to prepare the sample. The total sugar contents of the hot-air and vacuum dried samples were higher than that of the freeze dried sample (p<0.05). Vitamin C content of the freeze dried sample was higher than that of either the hot-air or vacuum dried samples (p<0.05). The major amino acids were glutamic acid, proline, and aspartic acid, which amounted to 33.34~34.80% of the total amino acid content depending on the drying methods used. Total mineral content of either the hot-air or vacuum dried samples was significantly higher than that of the freeze dried sample (p<0.05). Regardless of the drying methods, Na, K, Mg, Ca, and P were the most abundant elements in the samples while trace elements were identified as Fe, Mn, Zn, and Cu.
Quality Characteristics of Bulgogi Marinade Prepared with Mulberry
Cho, Jong-Lak ; Lee, Seung-Cheol ; Kim, Jeong-Mok ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1589~1596
DOI : 10.3746/jkfn.2011.40.11.1589
Mulberry was added to bulgogi marinade sauce at concentrations of 5, 10, 15, and 20%. Moisture content, crude ash, crude protein, and crude fat in the control group were 62.2~62.6%, 3.5~3.6%, 2.2~2.4%, and 1.5~1.6%, respectively. The moisture contents significantly increased with mulberry content. Crude ash, protein, and fat contents relatively decreased as the amount of mulberry in the sample increased. DPPH radical scavenging activity of fresh mulberry was also measured. Fresh mulberry showed higher antioxidant activity in the marinade, and it increased with the mulberry content. Color L, a, and b values of the marinade containing 5% mulberry were 25.41, 3.1, and 4.3, respectively, and all values significantly decreased as the amount of mulberry in the marinade increased. Sensory evaluation of bulgogi marinade was performed by trained panelists. Bulgogi marinade prepared with 15% mulberry content showed a significantly higher score in the sensory evaluation.
Effect of Heat-Moisture Treatment of Domestic Rice Flours Containing Different Amylose Contents on Rice Noodle Quality
Seo, Hye-In ; Ryu, Bog-Mi ; Kim, Chang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1597~1603
DOI : 10.3746/jkfn.2011.40.11.1597
The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105
for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105
(CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.
Quality Characteristics of Cookies with Hot Water Extract of Seamustad (Undaria pinnatifida) Sporophylls and Treated with Gamma Irradiation
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 11, 2011, Pages 1604~1611
DOI : 10.3746/jkfn.2011.40.11.1604
In this study we assessed the effects of gamma irradiation (50 kGy) on cookies to which was added various concentrations (1%, 3%, 5%, 7%) of hot water extract from seamustad (Undaria pinnatifida) sporophylls (WEUS) for future industry use. The pH of the dough went down significantly with the addition of WEUS. However, density was not related to that. The spread ratio of the cookies increased significantly as more WEUS was added to the cookie recipe, and cookies containing gamma-irradiated extract were taller than non-irradiated cookies with the same concentration. The loss rate of cookies was the same between control and experiment groups. On the other hand, the leavening rate significantly increased upon the addition of WEUS, and gamma-irradiated cookies were higher than non-irradiated cookies in the same concentration. The L value of cookies was much reduced with higher WEUS content, but the b value showed no significant differences between the control and experiment groups. The a value showed no significant difference for non-irradiated groups, but did for gamma-irradiated groups. Upon the addition of WEUS, hardness was shown to be higher than the control. The antioxidant activity, DPPH radical scavenging, was significantly higher with the control cookies, and upon the addition of WEUS, the gamma-irradiated cookies had higher antioxidant effects than non-irradiated cookies. The sensory evaluation showed that cookies made with WEUS have a positive impact in color, smell, taste, texture, and overall acceptability, but the sensory evaluation worsened with a lot of WEUS. The results of acceptability were higher in cookies with 3% the non-irradiated group and 1% the gamma-irradiated group. These results suggest that the 1% gamma-irradiated group was in the best condition to use in the industry since just a little of it makes exceptional quality, sensory properties, and functionality.
Effect of Number of Extrusions on Topokkidduk Quality
Kang, Ho-Jin ; Kum, Jun-Seok ; Jung, Ji-Hae ; Lim, Jae-Kag ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1612~1616
DOI : 10.3746/jkfn.2011.40.11.1612
We investigated the quality of Topokkidduk created by an increasing number of extrusions (1,2, and 3 passes) using an extruder. The moisture content significantly increased with an increasing number of extrusions. The moisture content of Topokkidduk was highest at 50.8% (p<0.05) after 3 extrusions. A texture analyzer revealed that the hardness and chewiness of Topokkidduk was reduced and the cohesiveness was increased after more extrusions. Also, water absorption was reduced and solid content was increased after more extrusions. A sensory evaluation revealed that Topokkidduk after 2 extrusions (6.42 score) seemed better than other samples. Therefore, the moisture content, texture and sensory evaluation of Topokkidduk were most suitable after 2 pass extrusions.
Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji
Hwang, In-Guk ; Yang, Ji-Won ; Kim, Ja-Young ; Yoo, Seon-Mi ; Kim, Gi-Chang ; Kim, Jin-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1617~1622
DOI : 10.3746/jkfn.2011.40.11.1617
We conducted this study to investigate the quality characteristics of saccharified rice gruel prepared with different cereal koji mold (rice, buckwheat, sorghum, adlay, or Italian millet koji). The moisture, crude protein, crude lipid, and crude ash content of rice, buckwheat, sorghum, adlay, and Italian millet showed a range of 11.12~12.85, 5.81~16.24, 0.56~4.36, and 0.28~1.93%, respectively. The proximate composition of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) higher than unsaccharified rice gruel. The pH, L, a, and b values of saccharified rice gruel ranged between 6.09~6.39, 60.38~78.25, -0.87~5.70, and 7.74~13.37, respectively. The viscosity of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) lower than the unsaccharified rice gruel. After saccharification, the soluble solids, glucose, and maltose content of saccharified rice gruel prepared with different cereal koji were significantly increased in the range of 11.47~13.03
, 0.60~1.44%, and 0.47~0.88%, respectively. A sensory evaluation indicated that saccharified rice gruel was significantly (p<0.05) better than unsaccharified rice gruel. In conclusion, cereal koji could be used as a gruel processing method to increase the sensory properties and nutritional values of gruels.
Sensory Characteristics of Pork Sausages with Added Citrus Peel and Dried Lentinus edodes Powders
Kim, Jung-Hyon ; Choi, Ju-Rak ; Kim, Min-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1623~1630
DOI : 10.3746/jkfn.2011.40.11.1623
The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).
Analysis of General Components, Mineral Contents, and Dietary Fiber Contents of Synurus deltoides
Park, Min-Hee ; Choi, Byoung-Gon ; Lim, Sang-Hyun ; Kim, Kyung-Hee ; Heo, Nam-Ki ; Yu, Seong-Hee ; Kim, Jong-Dai ; Lee, Kwang-Jae ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 11, 2011, Pages 1631~1634
DOI : 10.3746/jkfn.2011.40.11.1631
This study was conducted to estimate the general components, minerals, and dietary fiber contents of Synurus deltoides. S. deltoides contained 81.1% moisture content, and the proportions of crude fat, crude protein, crude ash, and crude fiber were 0.3%, 4.2%, 2.6%, and 3.5%, respectively. Potassium (3,249.1 mg) was the most abundant component among the minerals in S. deltoides. In addition, S. deltoides contained many other minerals, e.g. calcium (854.8 mg), phosphorus (60.3 mg), magnesium (344.7 mg), sodium (57.3 mg), zinc (1.7 mg), iron (30.9 mg), copper (0.8 mg), and manganese (5.8 mg). Almost all of the mineral contents of S. deltoides were higher than those of Aster scaber and Ligularia fischeri, except for zinc, copper, and manganese. Total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble dietary fiber (SDF) contents of S. deltoides were 42.6 g, 37.9 g, and 4.7 g, respectively, and these were also higher than those of A. scaber and L. fischeri used in this study. These results suggest that S. deltoides may be a valuable nutrient source.