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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
Journal Basic Information
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
Effects of Extracts from Sarcocarp, Peels, and Seeds of Avocado on Osteoblast Differentiation and Osteoclast Formation
Kim, Mi-Jin ; Im, Nam-Kyung ; Yu, Mi-Hee ; Kim, Hyun-Jeong ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 919~927
DOI : 10.3746/jkfn.2011.40.7.919
Avocado (Persea americana Mill., Family Lauraceae) is an important subtropical crop in the Americas where it has been cultivated for several thousand years. To investigate the bioactivities of avocado, which acts on bone formation, we prepared methanol extracts from the sarcocarp, peels, and seeds of avocado. The methanol extracts of peels and seeds showed higher bone-forming activity than avocado sarcocarp extracts accompanied by MC3T3-E1 osteoblast proliferation and alkaline phosphatase (ALP) activity. Additionally, the extracts of sarcocarp and peel from avocado also decreased tartrate-resistant acid phosphatase (TRAP) activity against differentiation of osteoclasts, derived from mouse bone marrow macrophages. The hexane fraction from avocado peels showed strong bone-forming activity accompanied by osteoblast proliferation and ALP activity (170.7
8.4%), and the ethyl acetate fraction from avocado peel decreased TRAP activity (5.2
0.3%) and differentiated osteoclasts at 50
/mL. Therefore, avocado is expected to be a natural source for developing medicinal agents to prevent bone-related diseases, such as osteoporosis, by increasing osteoblast differentiation and reducing osteoclast activity.
Properties of Nutritional Compositions and Antioxidant Activity of Acorn Crude Starch by Geographical Origins
Yang, Kee-Heun ; Ahn, Jang-Hyuk ; Kim, Hyo-Jin ; Lee, Ji-Yeon ; You, Bo-Ram ; Song, Jung-Eun ; Oh, Hye-Lim ; Kim, Na-Yeon ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 928~934
DOI : 10.3746/jkfn.2011.40.7.928
Nutritional compositions of acorn crude starch were analyzed according to country of origin, especially the mineral and sugar contents. Regarding the three kinds of starch of domestic (South Korea, KAS), Chinese (CAS), and North Korea (NAS) origins in the Korean market, NAS had the lowest moisture content as well as the highest contents of crude protein, crude fat, and carbohydrate. Regarding mineral contents, NAS contained the highest amounts of magnesium, calcium, sodium, potassium, and phosphorous, whereas CAS contained the highest iron and zinc contents. There were no significant differences in acidity and pH. Analysis of the monosaccharide contents of the starches showed that glucose was the highest in KAS while sucrose was the highest in CAS. The Hunter color L value was the lowest in NAS, whereas a and b values were the lowest in CAS. Total phenolic content was the highest in NAS. NAS had the highest DPPH and hydroxyl radical scavenging activities (
: 47.0 mg/mL for DPPH, 0.038 mg/mL for hydroxyl) whereas KAS had similar DPPH (
: 73.7 mg/mL for CAS, 86.8 mg/mL for KAS) and hydroxyl radical activities (
: 0.041 mg/mL for CAS, 0.044 mg/mL for KAS) as compared to CAS.
Growth Inhibitory Effect of Kimchi Prepared with Four Year-Old Solar Salt and Topan Solar Salt on Cancer Cells
Yoon, Hae-Hoon ; Chang, Hae-Choon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 935~941
DOI : 10.3746/jkfn.2011.40.7.935
The growth inhibitory effects of kimchi prepared with solar salt were investigated. Chinese cabbages were brined with purified salt, four year-old solar salt, and Topan solar salt, and then mixed with other ingredients. The final salt concentration was adjusted to 2.2~2.4% (w/v) for each salt, and the kimchi was fermented at
. When the acidity reached around 0.5~0.6%, the kimchi was used as a sample for further experimentation. MTT assay was used to measure the growth inhibitory effect of kimchi extracts (water, methanol) on BJ human foreskin normal cells, AGS human gastric adenocarcinoma cells, and HT-29 human colon carcinoma cells. Water extracts of all the kimchi samples showed growth inhibitory effects on cancer cells; however, there was no significant difference among the used salts. Methanol extracts of all the kimchi samples showed higher growth inhibitory effects compared to the water extracts. The methanol extracts of four year-old solar salt kimchi (AGS: 73%, HT-29: 48%) and Topan solar salt kimchi (AGS: 62%, HT-29: 46%) showed higher growth inhibitory effects than that of purified salt kimchi (AGS: 52%, HT-29: 39%). In addition, morphological changes of cancer cells (AGS, HT-29) and decreased cell numbers were observed when methanol extract of four year-old solar salt kimchi was treated to AGS and HT-29 cells. However, none of the kimchi extracts showed any growth inhibitory effect on BJ normal cells.
Physiological Activities of Extracts from Different Parts of Cudrania tricuspidata
Lee, Hye-Jin ; Do, Jeong-Ryong ; Kwon, Joong-Ho ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 942~948
DOI : 10.3746/jkfn.2011.40.7.942
The physiological activities of extracts from the leaf, stem, and fruit of Cudrania tricuspidata were investigated. The electron-donating ability (EDA) of the 70% (v/v) ethanolic extract of stem was 90.20%; this was the highest value of all the extracts tested and higher than the L-ascorbate solutions. The total polyphenol contents were the highest in the leaf extracts under all extraction conditions. Especially, 70% (v/v) methanolic extract of leaf contained the highest total polyphenol content of 224.48 mg%. SOD-like activity showed the highest activity in water extract of leaf at 64.53%. Tyrosinase-inhibitory activities were the most effective in all extracts of fruit. ACE inhibitory activities were the highest in water extract of fruit. Nitrite-scavenging abilities under acidic conditions (pH 1.2 and pH 3.0) were the most effective in all the extracts. The results of this study will be useful for understanding the physiological activities of Cudrania tricuspidata extracts.
Macrophage and Anticancer Activities of Feed Additives on β-Glucan from Schizophyllum commune in Breast Cancer Cells
Lee, Jin-Seok ; Lee, Seung-Ho ; Jang, Yong-Man ; Lee, Jong-Dae ; Lee, Byoung-Hee ; Jung, Ji-Youn ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 949~955
DOI : 10.3746/jkfn.2011.40.7.949
]Glucan is a polysaccharide expressed on the cell walls of fungi. It is known that
-glucan is recognized by a family of C-type lectin receptors, dectin-1, which is expressed mainly on myeloid immune cells, including macrophages, neutrophils and dendritic cells. Raw 264.7 cells were treated with
-glucan from Schizophyllum commune.
-Glucan was not cytotoxic up to 400
/mL as measured by MTT assay. To measure the activity of macrophages, NO and TNF-
assays were performed in Raw 264.7 cells. Treatment with
-glucan for 24 hr significantly increased production of NO and TNF-
compared with control groups (p<0.05), indicating activation of macrophages. To measure inhibition of breast cancer cell proliferation, MTT assay was performed in MDA-MB-231 cells. Cell viability was significantly decreased in the group treated with 400
-glucan for 48 hr (p<0.05) compared to the control group. However, tumor volume was decreased in the groups administered 200
-glucan/mouse compared to the control group. These results indicate that
-glucan inhibits breast cancer cell growth through the induction of apoptosis.
Toxicity Evaluation of 30 kGy Irradiated Dried Space Bibimbap for Three Months
Park, Jae-Nam ; Kim, Jin-Kyung ; Choi, Dan-Bi ; Kim, Jae-Hun ; Song, Beom-Seok ; Lee, Ju-Woon ; Kang, Il-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 956~961
DOI : 10.3746/jkfn.2011.40.7.956
This study was conducted to evaluate the possible subacute toxicity of gamma-irradiated dried bibimbap. The dried bibimbap was irradiated at the dose of 30 kGy at room temperature. For the animal study, the male and female ICR mice (8 mice per group) had the diet with AIN39G as control and dried bibimbap 30 kGy irradiated and non-irradiated for three months. During the experimental period, the group with 30 kGy irradiated bibimbap did not show any changes in appearance, behavior, mortality, body weight, organ weight, and food consumption compared to the control. Also, all of the biochemical parameters were observed in the normal ranges. In histopathological examination including hematological and serum biochemical analyses, there were no significant differences among the control and 30 kGy irradiated dried bibimbap groups. These results indicate that irradiation of bibimbap up to 30 kGy did not cause any toxic effects and could be applied for the development of safe ready-to-cook food.
Chemical Components and Quality Characteristics of Waxy Corns Cultured by Conventional and Environmentally-Friendly Methods
Song, Eun-Mi ; Kim, Hyun-Young ; Lee, Sang-Hoon ; Woo, Sun-Hee ; Kim, Hong-Sig ; Kyung, Kee-Sung ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 962~968
DOI : 10.3746/jkfn.2011.40.7.962
The objective of this study was to investigate the chemical components and quality characteristics of three waxy corn varieties (Heukjinju, Ilmi, and Yeonnong1) harvested by conventional cultivation (CC) and environmentally-friendly cultivation (EFC). Crude ash content of the three corn varieties was higher, but not significant, in CC than EFC. Crude fat and protein contents in Heukjinju were higher in EFC, and amylose content was significantly higher (p<0.001). Free sugar, minerals, and fatty acid composition patterns varied according to the cultivation method. Vitamin E contents in the Heukjinju and Yeonnong1 cultivars were higher in CC than EFC. Total polyphenol content of waxy corns on EFC and CC were 175.28 and 204.00 mg/100 g, respectively, in the Heukjinju cultivar (p<0.01), and 148.64 and 158.42 mg/100 g, respectively, in the Ilimi cultivar, and 123.24 and 128.30 mg/100 g, respectively, in the Yeonnong1 cultivar. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity on EFC and CC was 1.51 and 1.76 in Heukjinju cultivar (p<0.05), 0.29 and 0.34 in Ilmi cultivar (p>0.05), and 0.39 and 0.42 mg trolox eq/g in Yeonnong1 cultivar (p>0.05), respectively. However, 2,2`-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity was higher in CC than EFC.
Inhibitory Effect of Ecklonia cava Extracts against Lipase Activity and Stability Effect of Temperature and pH on Their Activity
Jung, Ji-Yeon ; Kim, Koth-Bong-Woo-Ri ; Lee, Chung-Jo ; Kwak, Ji-Hee ; Kim, Min-Ji ; Kim, Dong-Hyun ; SunWoo, Chan ; Kim, Tae-Wan ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 969~974
DOI : 10.3746/jkfn.2011.40.7.969
This study was performed to investigate the inhibitory activity of Ecklonia cava (EC) against lipase and the stability of this activity under various heat and pH conditions. As a result, EC ethanol extract showed lipase inhibitory activity of 59, 34 and 19% at concentrations of 5, 2.5 and 1 mg/mL, whereas the water extract showed low inhibitory activity at all concentrations compared to that of the ethanol extracts. In a heat and pH stability test, the inhibitory activity of the EC ethanol extract increased with heat treatment at
for 15 min compared with the control and was stable in the pH range of 2~10. Therefore, the EC ethanol extract could be useful as a natural anti-obesity agent.
Optimization of Acetone-Fractionation for 1-Palmitoyl-2-Oleoyl-3-Oleoyl Glycerol and 1-Palmitoyl-2-Oleoyl-3-Palmitoyl Glycerol by Response Surface Methodology
Shin, Jung-Ah ; Sung, Min-Hye ; Lee, Sun-Mo ; Son, Jeoung-Mae ; Lee, Jeung-Hee ; Hong, Soon-Taek ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 975~980
DOI : 10.3746/jkfn.2011.40.7.975
1-Palmitoyl-2-oleoyl-3-oleoyl glycerol (POO) and 1-palmitoyl-2-oleoyl-3-palmitoyl glycerol (POP) were enriched from palm stearin using an acetone fractionation process. Response surface methodology was employed to optimize the purity of POO (
, %) and POP (
, %) along with POO+POP content (
, g) based on independent variables such as fractionation temperature (
, 25, 30, and
) and the ratio of palm stearin to acetone (
, 1:3, 1:6 and 1:9, w/v). Fractionation conditions were optimized to maximize
, in which fractionation temperature was
with a 1:5.7 acetone ratio. With such parameters, 60.9% of POP and 23.8% of POO purity were expected with a 75% yield (3.0 g) of POO and POP.
Quality Characteristics of Germinated Brown Rice Flour Added Noodles
Lee, Ji-Yeon ; Lee, Won-Jong ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 981~985
DOI : 10.3746/jkfn.2011.40.7.981
The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness (
) decreased, but redness (
) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.
Effect of Brown Rice Flour on Muffin Quality
Jung, Kyong-Im ; Cho, Eun-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 986~992
DOI : 10.3746/jkfn.2011.40.7.986
The purpose of this study was to examine the qualities of muffins with 20, 40, and 60% brown rice flour (BRF). The muffins containing 20, 40, and 60% BRF were lower than control muffins (made with regular flour) in weight, height, pH, and moisture content. No significant differences were observed between BRF muffins in weight and moisture content; however, height and pH decreased with increasing amounts of BRF added (p<0.05). The moisture content of control muffins decreased after storage at
and was not significantly different than BRF muffins (p>0.05). The hardness and resilience in the controls were higher than BRF muffins, but increasing the amount of BRF added in muffins increased both hardness and resilience (p<0.05). The cohesiveness and springiness in the controls were higher than in BRF muffins and decreased with increasing the amount of BRF added to muffins (p<0.05). The gumminess and chewiness in muffins with BRF were higher than controls and were increased when the amount of BRF added in muffins was increased (p<0.05). However, the adhesiveness of the samples was not significantly different (p>0.05). In sensory evaluation, the external color in muffins with 20% BRF and the internal color in controls were the highest (p<0.05). The taste, aroma, texture, and overall acceptability were the highest in muffins with 60% BRF (p<0.05). The antioxidant activities, DPPH radical scavenging, and superoxide dismutase-like activity of muffins were increased with increasing the amount of BRF added to muffins (p<0.05).
Quality Characteristics of Sulgidduk Supplemented with Citrus Peel Powder
Kim, Jung-Hyon ; Kim, Min-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 993~998
DOI : 10.3746/jkfn.2011.40.7.993
Citrus peel powder was used to substitute 2%, 4% and 6% rice flour for making sulgidduk. Proximate composition, sensory characteristics, and principle components of sulgidduk containing citrus peel were analyzed and compared with those of sulgidduk. Protein, fat, carbohydrate, ash, color b-value (yellowness index), springiness, and adhesiveness of sulgidduk all significantly increased, whereas color L- and a-values, hardness, cohesiveness, and chewiness of sulgidduk decreased with the addition of citrus peel powder. No significant differences were observed regarding the contents of moisture and carbohydrates, or fracturability in any of the samples. Substitution of rice flour with citrus peel powder showed acceptable sourness and bitterness sensory scores, which were comparable to sulgidduk. Principle components analysis revealed total variation of 94% in the main structured information: PC1 and PC2 showed 79.31% and 14.69% variation. CP-B (citrus peel powder 4%) and CP-C (citrus peel powder 6%) associated the strongest with PC1 and sulgidduk without citrus peel powder associated with PC2. Attributes associated strongly with PC1 were color, bitterness, adhesiveness, and sourness. Therefore, sulgidduk containing CP-B can be developed based on its favorable quality characteristics and sensory evaluation.
Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice
Hwang, In-Guk ; Hwang, Young ; Kim, Ha-Yun ; Lee, Jun-Soo ; Jeong, Heon-Sang ; Yoo, Seon-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 999~1005
DOI : 10.3746/jkfn.2011.40.7.999
This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added Cheongyang hot pepper juice (CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the control tofu were 82.98%, 10.26%, 4.86%, and 0.41%, respectively. The moisture content of tofu decreased according to the level of added CPJ, whereas the crude protein, crude lipid, and crude ash contents increased. The yield of tofu prepared with 5% CPJ significantly increased relative to that of control tofu. The turbidity and acidity increased with increasing concentration of CPJ, whereas pH decreased. The Hunter`s color values of the tofu were significantly lower in L and a values and significantly higher in b values with increasing concentration of CPJ. The hardness, adhesiveness, and springiness of the tofu samples did not differ significantly according to the level of added CPJ. Capsaicin, dihydrocapsaicin, total polyphenol contents, and antioxidant (DPPH radical and ABTS radical scavenging activity) activities were significantly increased with increasing concentration of CPJ. Sensory evaluation indicated that the tofu prepared with 5% CPJ was not significantly different from the control tofu. Overall, CPJ could be used as an effective ingredient to improve the sensory and antioxidant properties of tofu without affecting the quality properties.
Quality Characteristics of Yulmoo Mul-kimchi Containing Saltwort (Salicornia herbacea L.)
Park, Jung-Eun ; Lee, Jae-Yong ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 1006~1016
DOI : 10.3746/jkfn.2011.40.7.1006
Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at
for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.
Cooking Quality of Fresh Pasta with Concentrated Korean Wheat Semolina
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 7, 2011, Pages 1017~1024
DOI : 10.3746/jkfn.2011.40.7.1017
Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with
30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.
Comparison of Selective Media for Isolation and Detection of Shigella spp. from Foods
In, Ye-Won ; Ha, Su-Jeong ; Oh, Se-Wook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 1025~1031
DOI : 10.3746/jkfn.2011.40.7.1025
The objective of this study was to compare the performances of conventional microbiological media used in isolation of Shigella spp. from foods. Total of six selective media, including MacConkey agar (MAC), Salmonella Shigella agar (SSA), desoxycholate citrate agar (DCA), xylose lysine desoxycholate agar (XLD), hektoen enteric agar (HEA), and CHROMagar, were tested. MAC showed almost the same colony numbers as compared to tryptic soy agar (TSA) while DCA showed significantly lower colony numbers when cultivated Shigella spp. was counted in each medium. In a food recovery test with beef, pork and shrimp, S. sonnei recovered well on CHROMagar (p<0.05). With lettuce and cabbage, S. sonnei displayed significantly significant recovery (p<0.05) on SSA in comparison with other selective media. Heat-injured cells recovered well on MAC and SSA. In a specificity test using Enterobacteriaceae strains, HEA was identified as having the highest specificity among the tested media. However, Morganella spp. could not be differentiated from Shigella spp. on any of the tested selective media. Shigella spp. precluded the possibility of isolation from foods by a single `best` selective medium. Consequently, a combination of complementary selective media or selection of appropriate media according to cell conditions must be considered for comprehensive isolation.
Measuring Attitudes and Satisfaction Level towards Military Foodservices
Kang, Bo-Kyoung ; Lee, Young-Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 1032~1042
DOI : 10.3746/jkfn.2011.40.7.1032
The purpose of this study was to examine the attitudes and satisfaction level towards military foodservices as well as suggest effective ways to increase foodservice quality. A questionnaire survey was administered to 413 subjects, which included 400 soldiers and 13 foodservice managers. The survey period was from August 6 to August 25, 2008. The collected data were statistically treated using SPSS V12.0. Most of the investigated soldiers were 20~25 years old. The foodservice managers were male general officials and the majority of them had no prior food service training. None of the foodservice managers had a dietician certificate. Menu was planned through a local foodservice conference, and most food materials were delivered in the form of center-type and military unit-type. Deficiency and deterioration of food service facilities (28.6%) as well as deficiency in the number of cooking personnel (14.3%) increased the difficulty of operational management. Soldiers expressed a desire for increases in Western (25.7%) and Korean traditional foods (21.5%), which meant menu diversity. To increase the quality of military foodservices, taste of food (40.6%), increased portion size (30.4%), and improvement in hygienic conditions (13.6%) were demanded by the soldiers. Food taste (30.8%), improvement in hygienic conditions (23.1%), and better job management were all demanded by the foodservice managers. After factor analysis, quality attributes were rearranged into five dimensions, including facilities, food, menu, service, and sanitation most attributes were over 4 points out of 5 total in importance, but only 3 points in performance. The importance score was higher than the performance score. Soldiers` overall satisfaction level was on average 3.43 points out of 5 points.
Antioxidant Content and Activity in Methanolic Extracts from Colored Barley
Park, Su-Min ; Choi, Young-Min ; Kim, Young-Hwa ; Ham, Hyeon-Mi ; Jeong, Heon-Sang ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 1043~1047
DOI : 10.3746/jkfn.2011.40.7.1043
We examined the antioxidant content and activity in methanolic extracts from split polished barley (Spb), pearled black barley (Pbb), hulled yellow barley (Hyb), hulled purple barley (Hpb), and hulled black barley (Hbb). The extraction yields of Spb, Pbb, Hyb, Hpb, and Hbb were 2.85, 3.62, 4.62, 4.41, and 6.58%, respectively. The polyphenolic and flavonoid contents were 57.93 and 24.02 for Spb, 64.01 and 27.92 for Pbb, 122.88 and 36.38 for Hyb, 134.94 and 36.51 for Hpb, and 163.43 and 39.70 mg/100 g for Hbb, respectively. The antioxidant activity of hulled barley was significantly higher than that of split or pearled barley. The results of this study show that the antioxidant activity in barley bran has significant health benefits.
Physical Properties of Acetylated Sweet Potato Starches as Affected by Degree of Substitution
Yoo, Byoung-Seung ; Lee, Hye-Lin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 1048~1052
DOI : 10.3746/jkfn.2011.40.7.1048
This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress (
). Consistency index (K), apparent viscosity (
values of ASPS increased with an increase in DS. In the temperature range of
, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea
Feature Analysis of Different In Vitro Antioxidant Capacity Assays and Their Application to Fruit and Vegetable Samples
Kim, Min-Jung ; Park, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 7, 2011, Pages 1053~1062
DOI : 10.3746/jkfn.2011.40.7.1053
Reactive oxygen species (ROS), including singlet oxygen (
), superoxide anion radical (
), hydroxyl radical (
), peroxyl radical (
), hydrogen peroxide (
), and hypochlorous (HOCl), are generated as byproducts of normal cellular metabolism. ROS induce damage to many biological molecules, such as lipids, proteins, carbohydrates, and DNA. It is widely believed that some degenerative diseases caused by ROS can be prevented by the high intake of fruits and vegetables due to their antioxidant activities. Recently, research on natural antioxidants has become increasingly active in various fields. Several assays have been developed to measure the total antioxidant capacity of antioxidants in fruits and vegetables in vitro. These assays include those for DPPH radical scavenging activity, SOD-like activity, total polyphenol content, oxygen radical absorbance capacity, reducing power, trolox equivalent antioxidant capacity (ABTS assay), single-cell gel electrophoresis (comet assay), and a cellular antioxidant activity assay. Because different antioxidant compounds may act through different mechanisms in vitro, no single assay can fully evaluate the total antioxidant capacity of foods. Due to the complexity of the composition of foods, it is important to be able to measure antioxidant activity using biologically relevant assays. In this review, recently used assays were selected for extended discussion, including a comparison of the advantages and disadvantages of each assay and their application to fruits and vegetables.