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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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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
Change of Anti-Oxidative Activity and Quality Characteristics of Maejakgwa with Mugwort Powder during the Storage Period
Kim, Kyoung-Hee ; Kim, Soo-Jeong ; Yoon, Mi-Hyang ; Byun, Myung-Woo ; Jang, Soon-Ae ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 335~342
DOI : 10.3746/jkfn.2011.40.3.335
The purpose of this study was to investigate the effects of mugwort powder on the quality characteristics and antioxidant activity of Maejakgwa. Maejakgwa were prepared with mugwort powder at levels 0%, 1%, 3% and 5% (
, 14 days). The lightness, redness, and yellowness values of Maejakgwa significantly reduced depending on mugwort powder. The hardness of Maejakgwa was decreased with the increase of storage period and increased with the increase of mugwort powder. In the sensory evaluations, the Maejakgwa prepared with 3% added mugwort powder received higher acceptance scores for the properties of color, taste, hardness, crispiness, adhesiveness and overall acceptability. As the mugwort powder content increased, acid value and peroxide value were decreased. With the increase of storage period, acid value and peroxide value of all sample increased but growth rate of these values decreased with the addition of the mugwort powder. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity was improved significantly via the addition of mugwort powder and decreased as storage period increased. During storage period, Maejakgwa with mugwort powder showed a stronger antimicrobial effect in yeasts and molds than in total aerobic bacteria. Coliform bacteria were not detected in all samples. Also the antimicrobial activity was increased with the addition of the mugwort powder and decreased as storage period increased. The results show that addition of the mugwort powder to foods with fat such as Maejakgwa would be a useful way to enhance the antioxidant quality, sensory characteristics and shelf life.
Chemical Composition and Antioxidative Activity of Kiwifruit in Different Cultivars and Maturity
Oh, Hyun-Jeong ; Jeon, Si-Bum ; Kang, Hye-Young ; Yang, Young-Jun ; Kim, Seong-Cheol ; Lim, Sang-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 343~349
DOI : 10.3746/jkfn.2011.40.3.343
The chemical composition and antioxidative activity of kiwifruit varieties in Jeju, such as Jecy Gold (Actinidia chinensis var. 'Jecy Gold'), Halla Gold (A. chinensis var. 'Halla Gold'), Jecy Sweet (A. deliciosa var. 'Jecy Sweet') and Hwabuk 94 (A. deliciosa var. 'Hwabuk 94') were investigated. The crude protein, crude lipid, and pH showed no differences among variety and maturity whereas the moisture contents showed differences among the variety and maturity. Jecy Sweet in mature stage showed the highest values in soluble solid, crude protein, crude lipid, and crude ash. The changes in chemical components of kiwifruit by maturity stage were as follows: during ripening, the glucose and the fructose contents increased considerably with the decrease of sucrose content. Potassium, phosphorus, sodium, and magnesium were estimated as the major minerals in kiwifruit and Jecy Sweet contained the highest amounts of potassium and magnesium. At maturity stage, ascorbic, malic and lactic acid were increased with the decrease of citric acid content. The polyphenol contents were 26.81~56.10
, respectively, in immature and mature fruits. During ripening, the polyphenol content was decreased. The DPPH radical scavenging activity of methanol extracts were 84.47~89.37% and 43.94~76.96% at 500 ppm, respectively, in immature and mature fruits. The immature varieties of kiwifruit have a high DPPH radical scavenging activity. Therefore the chemical composition and physiological activity of kiwifruit was affected by variety and maturity.
Antioxidant and Antihypertensive Activities of Styela plicata according to Harvesting Time and Size
Park, Ji-Won ; You, Dong-Hyun ; Bae, Myung-Suk ; Kim, Jung-Mi ; Lee, Jong-Hwa ; Kim, Suk-Ju ; Jeon, Yuo-Jin ; Park, Eun-Ju ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 350~356
DOI : 10.3746/jkfn.2011.40.3.350
Styela plicata of large (9.82~11.66 g) and small (0.93~2.21 g) sizes harvested at different times was extracted with 4 different solvents (methanol, ethanol, acetone, and water). DPPH radical scavenging and reducing power was the highest in acetone extracts of small ones (38.98% and 1.724, respectively) harvested in November. The lowest radical scavenging activity was found in water extracts of large ones (12.03% and 0.114) in December. On the other hand, large ones harvested in September showed significantly higher inhibition rate of DNA damage (water, 56.54%; methanol, 55.83%; ethanol, 48.63%) than others. Overall, the water extraction of S. plicata tended to show a higher antigenotoxic effect. In addition, water extracts of large S. plicata from November showed the highest angiotensin converting enzyme (ACE) inhibitory activity (64.38%), while that of small ones from December exhibited the lowest (51.33%). Overall the results indicate that antioxidant and antihypertensive activities S. plicata are variable depending on harvesting time, size, and extraction solvent.
Biological Activity of Browning Compounds from Processed Garlics Separated by Dialysis Membrane
Shin, Jung-Hye ; Kang, Min-Jung ; Kim, Ra-Jeong ; Ryu, Ji-Hyun ; Kim, Mi-Ju ; Lee, Soo-Jung ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 357~365
DOI : 10.3746/jkfn.2011.40.3.357
This study was conducted to compare biological activity of browning compounds from fresh, red and black garlic. Water soluble browning compounds were separated from fresh, red and black garlic by dialysis membrane. Antioxidation and other biological activities of freeze dried inner and outer parts from garlics were compared. pH of fresh and red garlic dialysis solutions were higher in inner part of membrane, but black garlic dialysis solution showed reverse tendency. Browning intensities of all tested samples were higher in outer part of dialysis solutions. In inner part dialysis solutions, contents of total phenol compounds were the lowest in red garlic while their contents were the highest in black garlic and thereafter, were the highest in inner part of dialysis solution made from red garlic. Flavonoids content was the highest in inner part of red garlic dialysis solution. Total pyruvate content was higher in outer part of fresh and red garlic dialysis solution which showed the opposite results in black garlic. Total thiosulfate content was the highest in black garlic, red garlic and fresh garlic in order. Antioxidant activities have some similarities among garlic products. DPPH radical scavenging activity was higher in inner part of fresh and black garlic and outer part of red garlic. Tyrosinase inhibition activity was higher in browning compounds of red garlic than fresh and black garlic.
-glucosidase inhibition activity of tested samples were higher in inner part of dialysis solution than outer part, and showed higher activity in red garlic than fresh garlic at low sample concentrations.
Comparison of the Quality Characteristics and Antioxidant Activities of the Commercial Black Garlic and Lab-Prepared Fermented and Aged Black Garlic
You, Bo-Ram ; Kim, Hye-Ran ; Kim, Min-Ji ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 366~371
DOI : 10.3746/jkfn.2011.40.3.366
This study was carried out to investigate the quality characteristics and antioxidant activities of the commercial black garlic (NHBG: Namhae black garlic, USBG: Uiseng black garlic, CNBG: Changnyung black garlic) and FABG (fermented and aged black garlic). The sugar contents of NHBG, USBG, CNBG, and FABG were 42.7, 42.7, 56.7 and
, respectively, whereas the reducing sugar contents were 15.0, 16.0, 23.5 and 25.9%. The pH decreased with the processing of the fermented aged black garlic, whereas the acidity increased. In addition, the thiol content was the highest in fermented and aged black garlic (p<0.05). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of fermented and aged black garlic were much higher than those of the other samples. Total phenol contents of NHBG, USBG, CNBG and FABG were 0.64 mg/mL, 0.60 mg/mL, 0.68 mg/mL and 0.72 mg/mL, respectively. ABTS radical scavenging activity of fermented and aged black garlic were much higher then those of the other samples. FRAP values of NHBG, USBG, CNBG, and FABG were 1.7 mg/mL, 1.4 mg/mL, 1.7 mg/mL and 1.9 mg/mL, respectively. Based on these results, it is suggested that the fermented and aged black garlic was appropriate for good qualities in terms of both physicochemical and antioxidative activities.
Immune Regulating Effect of Polysaccharide Fraction from Sea Hare (Aplysia kurodai)
Park, Si-Hyang ; Choung, Se-Young ; Choi, Yeung-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 372~378
DOI : 10.3746/jkfn.2011.40.3.372
We extracted polysaccharide from the sea hare, Aplysia kurodai, purified it partially, and experimented its immune response using the human blood lymphocytes and macrophage cell lines. Aplysia kurodai polysaccharide fraction (APF) improved the growth of the T cell (Jurkat) up to 40% by treatment for 48 hours, and decreased the growth of blood cancer, Jiyoye cell line. The APF on RAW 264.7 cell also increased interleukin-12 up to 47%. In contrast, the secretion of interleukin-2 and interferon-gamma by treatment of only APF or APF and concanavalin A on Jurkat for 24 hours and 48 hours didn't influence significantly. These results suggest that the APF has possible immune regulating ability.
Chemical Composition and Antioxidant Activities of Prunus salicina Formosa Produced in Gimcheon
Yoon, Ok-Hyun ; Jeong, Bo-Young ; Kim, Eun-Kyoung ; Jeong, Yoon-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 379~384
DOI : 10.3746/jkfn.2011.40.3.379
The present study was designed to investigate the chemical composition and antioxidant activities of Prunus salicina Formosa produced in Gimcheon. The free sugar amounts in Prunus salicina Formosa were fructose>glucose>sucrose>maltose, and malic acid contents in Prunus salicina Formosa were the highest among all the organic acids found in the present study. Each Prunus salicina Formosa extract was obtained by treating Prunus salicina Formosa with distilled water, 80% ethanol, 60% acetone, and 80% methanol at 25 and
. The highest contents of total polyphenol and flavonoid were observed in the 60% acetone extract and 80% ethanol extract, respectively. The 60% acetone extract exhibited the greatest DPPH radical scavenging ability, reducing power, and nitrite scavenging ability. However, SOD-like activity was not considerably different for all the extracts studied. The results from the present study could be helpful for developing antioxidant products using Prunus salicina Formosa produced in Gimcheon.
Co-Culture Model Using THP-1 Cell and HUVEC on AGEs-Induced Expression of Cytokines and RAGE
Lee, Kwang-Won ; Lee, Hyun-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 385~392
DOI : 10.3746/jkfn.2011.40.3.385
Although monoculture methods have been remarkably useful due to their simplicity, they have serious limitation because of the different types of cells communication with each other in many physiological situations. We demonstrated levels of markers of endothelial dysfunction such as tumor necrosis factor-
) and interleukin-1
) as well as stimulation of receptor of advanced glycation endproducts (AGEs) on monoand co-culture system such as only monocyte (THP-1) cultivation system, only endothelial cell (HUVEC) cultivation system, and co-cultivation system of THP-1 and HUVEC. The mRNA levels of TNF-
on HUVEC increased by the co-culture with monocyte after 4 hr at 100
glyceraldehyde-AGE. The secreted protein contents into medium of TNF-
increased after 8 hr approximately 2~2.5 times compared to mono-cultivation. In contrast, the mRNA level of receptor of AGE (RAGE) was relatively insensitive on the co-culture system. The mediators by which monocytes activate endothelial cell have not been fully elucidated. In this study we confirmed production of soluble cytokines such as TNF-
by monocytes. Use of monocyte conditioned medium, which contains both cytokines, can activate endothelial cell.
Effects of Minerals Added to Medicinal Plant Extracts on Alcohol-Induced Oxidative Stress and Alcohol Metabolism in Rats
Lee, Seok-Jun ; Kim, Andre ; Lee, Jae-Hwa ; Kim, Mee-Hee ; Lee, Bong-Sang ; Jee, Young-Taek ; Bin, Jae-Hun ; Ha, Jong-Myung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 393~400
DOI : 10.3746/jkfn.2011.40.3.393
This study investigates the effects of a hangover beverage (MIX) that contains minerals (highly-salty mineral water, HSMW) and several medicinal plant extracts, on antioxidant and alcohol-metabolizing enzymes in alcohol administered Sprague-Dawley rats. HSMW is pumped from below the sedimentary rock layer of Dadaepo, Busan, South Korea, which is 1,050 m below the land surface; it tastes salty, like sea water. In terms of medicinal plant extracts, the total phenolic and flavonoid contents of Rubus coreanus and Cornus officinalis were measured as being significantly higher than those in Curcuma longa. The results suggest that treatment with MIX significantly increases superoxide dismutase (SOD) activity and DPPH radical scavenging activity. In the 10% HSMW-, for MIX- and company product (CP)-treated groups, the concentration of blood alcohol was significantly reduced 1~5 hr after alcohol loading, compared to that in the control group. In hepatic alcohol-metabolizing enzyme activities, alcohol dehydrogenase (ADH) activity was found to be higher in the MIX- and CP-treated groups than in controls, whereas acetaldehyde dehydrogenase (ALDH) activity was significantly higher in the CP-treated groups than other groups. This study concludes, therefore, that MIX (HSMW) minerals, like as Zn, Ca, Mg, Mn, and others stimulate alcohol-metabolizing enzymes, while the antioxidants of plant extracts prevent the damage otherwise incurred by alcohol toxicity. These results suggest that the hangover beverage (MIX) alleviates alcohol hangover symptoms by stimulating activities related to hepatic alcohol-metabolizing enzymes and antioxidant effects.
Administration of Triticum aestivum Sprout Water Extracts Reduce the Level of Blood Glucose and Cholesterol in Leptin Deficient ob/ob Mice
Lee, Sun-Hee ; Lim, Sung-Won ; Mihn, Nguyen Van ; Hur, Jung-Mu ; Song, Bong-Joon ; Lee, Young-Mi ; Lee, Hoi-Seon ; Kim, Dae-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 401~408
DOI : 10.3746/jkfn.2011.40.3.401
Type 2 diabetes mellitus (NIDDM) is a metabolic disorder that is characterized by high blood glucose in the context of insulin resistance and relative insulin deficiency. In order to control the type 2 diabetes mellitus, anti-hyperglycemic effect of Triticum aestivum L. water extracts (TAWE) was investigated in 7 week old male diabetic C57BL6/J-ob/ob mice. For the experiments, the diabetic animal model ob/ob mice and non-diabetic animal model lean mice were divided into 3 groups: non-treatment control group (Control), and two experimental groups orally treated with 25 or 100 mg/kg/day dose of TAWE (TAWE-25 and TAWE-100, respectively). The lean mice were used as the non-diabetic normal control. TAWE was orally administrated for 6 weeks and the diabetic clinical markers, including blood glucose level, body weight, organs weight and insulin level were determined. The oral administration of TAWE-100 in ob/ob diabetic mice significantly decreased blood glucose level (78.4%) and body weight (11.9%) compared with diabetic control group. The weights of organs, including spleen, liver, kidneys, heart and lung were not different among groups, while the treatments of TAWE-100 in ob/ob diabetic mice significantly reduced blood total cholesterol (24.35%) and triglyceride (23.97%) levels compared with the diabetic control group. The levels of serum insulin and glucose tolerance were improved after TAWE-100 treatment in ob/ob diabetic mice. Moreover, the immunohistochemical staining for insulin detection in pancreatic islet
-cells expressed high level of insulin in TAWE-100 treated ob/ob mice. From the above results, the intake of TAWE may be effective in anti-hyperglycemia by the attenuation of glucose and lipid levels. TAWE-containing diets or drugs may be beneficial for controlling diabetes mellitus type 2 in human.
Effects of Korean Traditional Cheonggukjang Added with Job's Tears on Body Weight Gains and Lipid Metabolism in Rats Fed High-Fat Diet
Park, Ju-Hun ; Lee, Kyung-Won ; Cho, Kyung-Dong ; Kim, Sung-Soo ; Lee, Bog-Hieu ; Lee, Hye-Jeong ; Han, Chan-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 409~415
DOI : 10.3746/jkfn.2011.40.3.409
This study was performed to investigate the effects of Cheonggukjang added with Job's tears (CAJT) on antiobesity and lipid profiles on diet-induced obese rats. Male Sprague-Dawley rats were fed high-fat diet only (A, control), and high-fat diet with Cheonggukjang powder 10% (B), CAJT powder 10% (C), Cheonggukjang powder 20% (D), CAJT powder 20% (E) for 5 weeks. Body weight gains were similar in the experimental groups, but FER was significantly lower in the group E than group A (p<0.05), and adipose tissue weights in groups with Cheonggukjang and CAJT powder were similar to those in the group A. The lengths of small intestine were significantly longer in the groups B, C, D, and E than the group A (p<0.05). Hepatic concentrations of total cholesterol (TC) and triglyceride (TG) were similar to each other. Fecal weights were not significantly different among the groups. Fecal TC concentrations were similar in the experimental groups, but fecal TG concentrations were greatly increased in the groups B, D, and E (p<0.05). The serum TC, HDL-C and LDL-C levels varied slightly among the groups, but serum TG levels were decreased in the group D and E than in the group A (p<0.05). The AI and CRF were marginally decreased in the groups B, D, and E than in the group A (p<0.05). However, blood glucose levels were not significantly different among the groups. From the findings, it had shown that Job's tears Cheonggukjang could improve lipid profiles.
A Study on the Differences in the Dietary Habits, Nutrient Intake and Health Status of Vegetarian (Lacto-Ovo Vegetarian) and Non-Vegetarian Korean Elementary School Children
Choi, Kyung-Soon ; Shin, Kyung-Ok ; Jung, Tae-Hwan ; Chung, Keun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 416~425
DOI : 10.3746/jkfn.2011.40.3.416
The objective of this study was to investigate the effects of vegetarian (lacto-ovo vegetarian) and non-vegetarian diets on dietary habits, nutrient intake, and health status. The vegan subjects were 22 children. Among them, 54.5% of the subjects had a specific religion, 36.4% had been vegetarian since weaning, and 9.1% had become vegetarian to prevent obesity or atopy. The percentages of excessive eating by the vegetarian children were lower compared to the non-vegetarian children. The rates of intake of vegetables (42.2%) and fruits and fruit juice (55.9%) by the vegetarian children were higher compared to non-vegetarian subjects. Non-vegetarian children consumed more milk, dairy products, as well as meat, fish, eggs, soybean, and tofu than the vegetarian subjects. Vegetarian children ate more bread, potato, and fruits as snacks than non-vegetarian children. Furthermore, non-vegetarian children consumed more carbonated beverages and ice cream than the vegetarian subjects (p<0.05). Generally, the subjects' energy intake was lower than standard values, and vegetarian children's calcium intake was deficient. Non-vegetarian children's fiber intake was deficient, and they consumed fat, vitamin
, calcium, and cholesterol excessively (p<0.05). Nutrition tablet intake was higher among non-vegetarian children; however, the rate of fatigue among subjects was higher among vegetarian subjects than non-vegetarian subjects. Among the vegetarian subjects, 19.6% reported that they had a cold. Consequently, for the purpose of attaining balanced physical development and growth among children, an education program that emphasizes complete diets should be prepared.
Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder
Lee, Joon-Kyoung ; Jeong, Jie-Hye ; Lim, Jae-Kag ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 426~434
DOI : 10.3746/jkfn.2011.40.3.426
In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at
for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at
. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.
Effects of Added Harvey Powder on the Quality of Yulmoo Kimchi
Moon, Sung-Won ; Lee, Myung-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 435~443
DOI : 10.3746/jkfn.2011.40.3.435
In this study, we evaluated the effects of harvey powder on the fernentation of Yulmoo Kimchi, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 31 days. The Yulmoo Kimchi, with various levels [0, 0.1, 0.2, 0.3, 0.4% (w/w)] of harvey powder, was fermented at
. The product containing the control evidenced the highest scores for appearance and smell. Taste, carbonated taste, texture and overall acceptability were highest in the 0.1% harvey powder and control. During fermentation, titratable acidity increased while pH gradually decreased. Reducing sugar showed no difference at initial fermentation and then steadily decreased. Total vitamin C was gradually decreased during fermentation and reduced sharply after 10 days, and then almost maintained. Total polyphenol content was the highest in the 0.3% harvey powder on day 0 and maintained in all samples thereafter. Antioxidant effect of the Yulmoo Kimchi with 0.1% harvey powder was shown to be the highest. Also, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added harvey powder than in the controls. Our results indicated that the Yulmoo Kimchii with below 0.1% added harvey powder was acceptable.
Characteristics of Blueberry Added Makgeolli
Jeon, Mi-Hyang ; Lee, Won-Jong ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 444~449
DOI : 10.3746/jkfn.2011.40.3.444
Blueberry Makgeolli was made with rice by adding different amounts of blueberries, and the fermentation characteristics of Makgeolli were studied during the fermentation process. The pH was the highest (6.6) at the beginning of the fermentation and decreased when the ratio of blueberries increased. The pH was remarkably reduced until the second day, and remained constant until the seventh day of fermentation. The total acidity was significantly increased until the fourth day of fermentation, and remained constant until the seventh day. Sugar contents (
) and reducing sugar reached the maximum after 2 days of fermentation, and gradually decreased until the seventh day. Alcohol content of control (0% blueberries) increased continuously until the seventh day of fermentation and was at 13.4%. Alcohol content of 20% blueberry Makgeolli reached the maximum on the 4th day of fermentation and slowly decreased to 10.2% until the seventh day. Total viable bacterial cell counts and yeast cell counts showed the maximum values at the third day of fermentation. In sensory evaluation, the color of the control sample was the most favored by the panelists whereas 20% blueberry sample was the least favored. There were no significant differences in flavor and taste, but overall preference was high in Makgeolli with less than 10% of blueberries.
Evaluation of Rheological and Functional Properties of Roasted Soybean Flour and Mixed Cereals Fermented by Bacillus sp.
Son, Se-Jin ; Lee, Sam-Pin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 450~457
DOI : 10.3746/jkfn.2011.40.3.450
Roasted soybean flour (RSF) and mixed cereals were fermented by the solid state fermentation using Bacillus subtilis HA to optimize the production of biologically active compounds. The RFS fermented with 52.7% moisture content showed higher production with protease activity of 42.6 unit/g and 10% mucilage content after fermentation for 24 hr. Tyrosine content and protease activity after 48 hr fermentation time were the highest values with 445.5 mg% and 55.1 unit/g, respectively. However, the wholesome fermented RSF (FRSF) was obtained by fermentation for 24 hr because of the production of unpleasant flavors after fermentation for 48 hr. The RSF fermented with various types and contents of cereals has no effects on tyrosine content and protease activity. However, the addition of brown rice significantly increased mucilage content, especially indicating 24.55% at the addition of 80% (w/w). For addition of barley, fibrinolytic activity was increased to 11.82 unit/g by the fortification of 60% barley. It is concluded that biologically active compounds including fibrinolytic activity and mucilage content in FRSF were dependent upon the type and content of various cereals.
Optimization for Maillard Reaction Substrate Conditions of Ribose and Hydrolyzed Wheat Gluten Solution Using Response Surface Methodology
Moon, Ji-Hye ; Choi, Hee-Don ; Choi, In-Wook ; Kim, Yoon-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 458~465
DOI : 10.3746/jkfn.2011.40.3.458
Response surface methodology (RSM) was applied to optimize substrate conditions of ribose and hydrolyzed wheat gluten solution for Maillard reaction. Independent variables were NaCl concentration of hydrolyzed wheat gluten (
), concentration of ribose (
) and concentration of hydrolyzed wheat gluten (
), while the dependent variables of the central composite design (CCD) were browning index (absorbance 420 nm), DPPH radical scavenging activity (DF) and sensory preference (score). Optimum substrate conditions at
, 30 min reaction were 3% NaCl concentration of hydrolyzed wheat gluten, 6.2% concentration of ribose and 13.27% concentration of hydrolyzed wheat gluten. The coefficients of determination (
) were 0.975, 0.960 and 0.854, the model fit was very significant (p<0.001). DPPH radical scavenging activities and sensory preferences were predicted as 700 (DF) and 8.42 (score), respectively. The model solution increased more browning and DPPH radical scavenging activities with increasing ribose and hydrolyzed wheat gluten concentration. Especially hydrolyzed wheat gluten concentration was the most influential factor, while NaCl concentration of hydrolyzed wheat gluten hardly affected the responses. Sensory preference was increased with rising wheat gluten concentration and decreasing NaCl concentration of hydrolyzed wheat gluten.
Comparison of Fatty Acids and Antibacterial Activity against Pathogen of Acne in Different Parts of Ripened Black Raspberry (Rubus coreanus Miquel)
Lee, Kyoung-In ; Kim, Su-Min ; Kim, Sun-Min ; Pyo, Byoung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 466~469
DOI : 10.3746/jkfn.2011.40.3.466
The purpose of this study was to obtain the fatty acid composition and the antibacterial activity against pathogen of acne in various parts including seed, flesh and fruit from ripened black raspberry. In fatty acid analysis of lyophilized black raspberry, total fat of dried seed (11.047%) was much higher than in other parts. Moreover, linoleic acid (5.577%) and linolenic acid (2.317%) identified as the major fatty acids in the seed. By contrast, highest fatty acid of dried flesh was palmitic acid (0.323%) but it was remarkably low level compared with fatty acid composition of dried seed. Total polyphenol content in seed extract and flesh extract were 123.64 mg/g and 55.43 mg/g, respectively. DPPH radical scavenging ability of seed extract was higher than flesh and fruit extract. In antibacterial activity experiment against strains related acne such as Propionibacterium acne and Staphylococcus epidermidis, antibacterial activity of flesh extract was stronger than seed extract. However, seed extract showed antibacterial activity of 76.96~89.08% against each strain compared to activity of flesh extract. Based on these results, we concluded that seed of black raspberry can be useful in related field.
Isolation and Identification of an Antioxidant Substance from Heated Onion (Allium cepa L.)
Hwang, In-Guk ; Kim, Hyun-Young ; Lee, Sang-Hoon ; Hwang, Cho-Rong ; Oh, Seung-Hee ; Woo, Koan-Sik ; Kim, Dae-Joong ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 470~474
DOI : 10.3746/jkfn.2011.40.3.470
The objectives of this study were to identify antioxidant substance in heated onion. The isolation of active compound was performed in three steps: silica gel column chromatography, preparative TLC, and preparative HPLC. The structure of the purified compound was determined using spectroscopic methods, i.e., ultraviolet, mass spectrometry,
-NMR, and DEPT. The antioxidant activities of isolated compound were evaluated and compared with
-tocopherol, ascorbic acid, and butylated hydroxytoluene (BHT) using DPPH and ABTS assay. The isolated compound was identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one(DDMP). The DPPH radical-scavenging activity (
) of the DDMP was in the following order: ascorbic acid (45.3
). In addition, DDMP showed strong ABTS radical-scavenging activity of 569.0 mg AA eq/g.
Quality Changes of Brined Baechu Cabbage Prepared with Low Temperature Stored Baechu Cabbages
Jeong, Ji-Kang ; Park, So-Eun ; Lee, Sun-Mi ; Choi, Hye-Sun ; Kim, So-Hee ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 3, 2011, Pages 475~479
DOI : 10.3746/jkfn.2011.40.3.475
Although the storage period of raw baechu cabbage could be 2 months at
, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were
cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at
and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at
, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.