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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
Study on Antioxidant Activities of Extracts from Different Parts of Korean and Iranian Pomegranates
Jin, So-Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1063~1072
DOI : 10.3746/jkfn.2011.40.8.1063
This study analyzed the functional components and antioxidant activities of pomegranate juice and pomegranate husk, endocarp and seed extracts by comparing Korean and Iranian pomegranates. Korean pomegranate husk (KPH) had the highest total polyphenol content among the pomegranate extracts, and total phytoestrogen content was highest in Korean pomegranate endocarp (KPE). Iranian pomegranate endocarp (IPE) and Iranian pomegranate husk (IPH) showed the highest flavonoid levels. Overall, Korean pomegranate had more functional components than those in Iranian pomegranate. KPE had the highest DPPH radical scavenging activity and superoxide dismutase like-activity among all of the extracts, and KPH had the highest nitrite scavenging activity. IPE showed the highest superoxide anion scavenging activity. The ABTS
assay also indicated that IPH had the highest antioxidant activities. This study also showed that the more total polyphenols, flavonols, and phytoestrogens the pomegranate contained, the higher antioxidant activities. A positive correlation was observed between total polyphenol, flavonol and phytoestrogen levels and antioxidant activities. Korean pomegranates contained more functional components and had higher antioxidant activity than those of Iranian pomegranates. Additionally, pomegranate endocarp and seed extracts were better than pomegranate juice in terms of functional components and antioxidant activity. These results suggest that pomegranate husk, endocarp and seed extracts as well as pomegranate juice may have value as natural antioxidants with their high quality functional components and antioxidant activity.
Changes of Antioxidative Components and Activity of Fermented Tea during Fermentation Period
Kim, Yong-Shik ; Jo, Cheor-Un ; Choi, Goo-Hee ; Lee, Kyung-Haeng ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1073~1078
DOI : 10.3746/jkfn.2011.40.8.1073
Changes of antioxidative components and activity of fermented tea manufactured by Bacillus subtilis, Saccharomyces cerevisiae, and Lactobacillus bulgaricus were evaluated during the fermentation period. The ascorbic acid content in the fermented tea was relatively lower (43.62~62.84 mg%) than that of green tea (66.74 mg%) during the entire fermentation period. The tea fermented by L. bulgaricus, which had the least contact with air, showed less change in ascorbic acid content. The polyphenol content of green tea was 14.88%, whereas that of fermented tea was 11.54~14.12% and it decreased during the fermentation period. The amount of flavonoids in green tea was 7.78 mg%, whereas that of fermented tea was 4.33~7.88 mg%. DPPH radical scavenging activity and ABTS reducing activity of green tea were 87.47% and 203.22 AEAC mg% (ascorbic acid equivalent antioxidant capacity), respectively, whereas those of fermented tea were lower than green tea. Results indicated that the antioxidative components and activity of fermented tea were lower than those of green tea during the fermentation period. But, when the sensory and hygienic quality are considered, fermented tea can be one of the higher quality tea products on the market.
Biological Activities of Extracts from Flowers of Angelica gigas Nakai
Park, Yu-Hwa ; Lim, Sang-Hyun ; Kim, Hee-Yeon ; Park, Min-Hee ; Lee, Kwang-Jae ; Kim, Kyung-Hee ; Kim, Young-Guk ; Ahn, Young-Sup ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1079~1085
DOI : 10.3746/jkfn.2011.40.8.1079
We investigated the biological activities of extracts from the flowers of Angelica gigas Nakai. The
of the DPPH radical scavenging activity was 3,535 and 105.0
in the water and ethanol extracts, respectively, whereas it was 12.7
for ascorbic acid. The results showed that the total polyphenol content of the ethanol extracts (48.43
0.18 mg/g) was higher than that of the water extracts (39.03
0.69 mg/g). The flavonoid content of the ethanol extracts (67.02
4.38 mg/g) was higher than that of the water extracts (50.32
1.24 mg/g). The ethanol extract showed a 34.45% lower
-glucosidase inhibition activity than that for acarbose. The ethanol extract showed a 23.62% lower
-amylase inhibition activity compared with that for acarbose. The water extract showed 16.76% lower pancreatic lipase inhibition activity. Anti-cancer and anti-inflammatory activity was also lower. These results suggest that the flower of Angelica gigas Nakai may be useful as an anti-oxidative agent.
Inhibitory Effects of Ethanol Extracts from Polygoni multiflori radix and Cynanchi wilfordii radix on Melanogenesis in Melanoma Cells
Seo, Hee ; Seo, Geun-Young ; Ko, Su-Zie ; Park, Young-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1086~1091
DOI : 10.3746/jkfn.2011.40.8.1086
Anti-oxidative activity and tyrosinase inhibitory activity of various ethanol extracts of Polygoni multiflori radix (PMR) and Cynanchi wilfordii radix (CWR) were compared to identify an anti-oxidant and whitening agent source from nature. We conducted an investigation into the anti-oxidant activities of PMR and CWR ethanol extracts by measuring total polyphenol content, total flavonoid content, and ABTS radical capacity. The total polyphenol contents of PMR and CWR were 17.31
0.54 mg GA/eq g, and 2.75
0.22 mg GA/eq g, respectively. The total flavonoid contents of PMR and CWR were 6.38
0.39 mg naringine/eq g, and 1.34
0.09 mg naringine/eq g, respectively. The 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical decolorization of PMR and CWR were 96.89
0.21% at 1 mg/mL and 93.49
0.76% at 50 mg/mL. Melanoma cells were cultured with the PMR and CWR ethanol extracts for 48 hr, and total melanin content as a final product and the activity of tyrosinase, a key enzyme, in melanogenesis, were estimated. The PMR and CWR ethanol extracts increased melanin content and tyrosinase activity in a dose-dependent manner. These results suggest that PMR and CWR ethanol extracts could be useful as a skin whitening agent.
Effect of Dietary Supplementation of β-Carotene on Hepatic Antioxidant Enzyme Activities and Glutathione Concentration in Diabetic Rats
Jang, Jung-Hyun ; Lee, Kyeung-Soon ; Seo, Jung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1092~1098
DOI : 10.3746/jkfn.2011.40.8.1092
The present study was conducted to investigate the effect of
-carotene on the antioxidant system of rats with diabetes. Forty Sprague Dawley rats were fed the AIN-76 control diet or the same diet supplemented with
-carotene (7.2 mg/kg diet) for 3 weeks, then diabetes was induced in half the rats by administering streptozotocin (45 mg/kg BW) into the femoral muscle. Diabetic and normal rats were fed the experimental diets for 2 more weeks. To investigate the effect of dietary
-carotene on diabetes, the activities of antioxidative enzymes and glutathione concentration were determined in normal and streptozotocin-induced diabetic rats. The plasma glucose levels in diabetic rats were not influenced by the dietary supplementation of
-carotene. Hepatic activities of catalase and superoxide dismutase in diabetic rats were significantly lower than those of control rats but
-carotene tended to induce these activities. Glutathione-S-transferase activity was not significantly different between experimental groups. Glucose-6-phosphatase activity was induced in diabetic rats, but dietary supplementation of
-carotene reduced this activity. The hepatic concentration of reduced glutathione in diabetic rats was lower than that of control rats, but dietary supplementation with
-carotene restored the content to some extent. These data suggest that diabetic rats are exposed to increased oxidative stress and that dietary supplementation with
-carotene may reduce its detrimental effects.
Effect of Fermented Cucumber Beverage on Ethanol Metabolism and Antioxidant Activity in Ethanol-treated Rats
Lee, Hae-In ; Seo, Kwon-Il ; Lee, Jin ; Lee, Jeom-Sook ; Hong, Sung-Min ; Lee, Ju-Hye ; Kim, Myung-Joo ; Lee, Mi-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1099~1106
DOI : 10.3746/jkfn.2011.40.8.1099
Cucumber fermentation has been used as a means of preservation. This study was performed to investigate the effects of fermented cucumber beverage (CF) containing beneficial materials for an ethanol hangover based on Hovenia dulcis (SKM) on ethanol-induced hepatotoxicity. Male Sprague-Dawley rats were randomly divided into three groups: ethanol control, ethanol plus SKM, and ethanol plus CF+SKM. SKM or CF+SKM was orally administered at a dose of 7 mL/kg body weight once per day for 5 weeks. Control rats were given an equal amount of water. CF+SKM significantly lowered plasma ethanol levels, whereas SKM tended to decrease the levels compared to the control. Both SKM and CF+SKM significantly lowered the plasma acetaldehyde levels and serum transaminase activities compared to those in the control. SKM and CF+SKM did not affect hepatic alcohol dehydrogenase activity; however, it significantly inhibited cytochrome P450 2E1 (CYP2E1) activity. Hepatic aldehyde dehydrogenase (ALDH) activity was significantly higher in the SKM and CF+SKM groups than that in the control group. Plasma acetaldehyde concentration was significantly correlated with hepatic CYP2E1 (r=0.566, p<0.01) activity and ALDH (r=-0.564, p<0.01) activity. Hepatic superoxide dismutase and catalase activities as well as glutathione content increased with the SKM and CF+SKM administration, whereas lipid peroxide content decreased significantly. Furthermore, SKM and CF+SKM lowered plasma and hepatic lipid content and lipid droplets compared to those in the control group. These results indicate that SKM and CF+SKM exhibit hepatoprotective properties partly by inhibiting CYP2E1 activity, enhancing ALDH activity and stimulating the antioxidant defense systems in ethanol-treated rats.
Protective Effects of Food Including Hovenia dulcis on Acute Alcohol Intoxication
Choi, Geun-Ho ; Kim, Jong-Gwan ; Kwon, Seoung-Taek ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1107~1112
DOI : 10.3746/jkfn.2011.40.8.1107
Over-consumption of alcohol leads to many side-effects such as malnutrition, liver disease, and neuronal disorders and many investigators have tired to identify methods for preventing the side-effects of drinking. In this study, we demonstrated the protective effect of a new food component, SAC-1, containing Hovenia dulcis Thumb and Lonicera caerulea Thumb extract against the side-effects of drinking. We observed that blood alcohol concentration, glutamic oxaloacetate transaminase, lipid peroxidation, and total glutathione level decreased significantly in plasma and liver of mice fed the SAC-1 extract before alcohol intoxication. In particular, SAC-1 had more of a protective effect than that of Hovenia dulcis Thumb extract alone. These results suggest that SAC-1 should further be developed to treat alcohol detoxification and stimulate antioxidative potentials.
A Study of the Enzymatic Interesterification Reaction for Producing Palmitoyl-Oleoyl-Stearoyl Triacylglycerol from the Palm Mid Fraction
Lee, Seon-Mo ; Shin, Jung-Ah ; Hong, Soon-Tack ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1113~1120
DOI : 10.3746/jkfn.2011.40.8.1113
Enzymatic interesterification was conducted with the palm mid fraction (PMF) and stearic ethyl ester for 1, 5, and 9 hr at 46
. The reaction was catalyzed by Lipozyme TLIM (2, 3, and 4% by weight of total substrates) in a shaking water bath at 180 rpm. As the reaction continued, oleic acid (C18:1) content at the sn-2 position decreased, whereas saturated fatty acid (C16:0 and C18:0) content increased. In the high performance chromatography analysis, 1,3-dipalmitoyl-2-oleoyl glycerol content decreased, whereas 1(3)-palmitoyl-2-oleoyl-3(1)-stearoyl glycerol (POS) content increased up to the reaction equilibrium. The rate of acyl migration increased with increasing molar ratio and enzyme load as well as reaction time. The optimal reaction conditions for maximizing POS content (53.5 area%) and minimizing acyl migration (23.1 area%) were obtained with a PMF : stearic ethyl ester=1:2 (molar ratio), Lipozyme TLIM 3 wt%, and a reaction time of 5 hr.
Quality Characteristics of Adzuki Beans Sediment According to Variety
Song, Seuk-Bo ; Seo, Hye-In ; Ko, Jee-Yeon ; Lee, Jae-Saeng ; Kang, Jong-Rae ; Oh, Byeong-Geun ; Seo, Myung-Chul ; Yoon, Young-Nam ; Kwak, Do-Yeon ; Nam, Min-Hee ; Woo, Koan-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1121~1127
DOI : 10.3746/jkfn.2011.40.8.1121
We evaluated the quality characteristics of adzuki bean sediment according to variety. The moisture, crude protein, and crude ash contents of the various adzuki bean varieties were 8.2~11.1, 15.4~20.6 and 3.3~3.6 g/100 g, respectively. The potassium contents of Chilbo-pat (CB) and Hongeon-pat (HE) were 875.1 and 873.1 mg/100 g, respectively. The calcium contents of Jungbu-pat (JB) and Kumsil-pat (KS)were 73.6 and 73.2 mg/100 g, respectively. A high level of magnesium (131.4 mg/100 g) was found in Yeonkeum-pat (YK). The yields of adzuki bean sediment according to variety were no different either wet (188.3~204.7%) or dry (62.1~66.0%). The L-values on sediment of YK and KS were 67.0 and 68.0, respectively; however, the CB L-value was low at 54.0. A high level of a- (6.6) and b-value (12.8) was found in YK; however, the values for CB were much lower at 3.8 and 5.9, respectively. There was no difference in particle-size distribution, water binding capacity, and solubility of adzuki bean sediment according to variety. High levels of peak (3.79 RVU), trough (3.75 RVU), final (7.33 RVU), and setback viscosity (3.54 RVU) were found in JB. The sensory properties of products in food processing are important, and the variety of adzuki bean sediment should be chosen depending on desired product characteristics.
Changes in Chemical Components of Foxtail Millet, Proso Millet, and Sorghum with Germination
Ko, Jee-Yeon ; Song, Seuk-Bo ; Lee, Jae-Saeng ; Kang, Jong-Rae ; Seo, Myung-Chul ; Oh, Byeong-Geun ; Kwak, Do-Yeon ; Nam, Min-Hee ; Jeong, Heon-Sang ; Woo, Koan-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1128~1135
DOI : 10.3746/jkfn.2011.40.8.1128
Changes in the chemical components of three cereals, foxtail millet, proso millet, and sorghum, during germination were determined. The crude protein contents of the three cereals did not significantly change during germination, whereas the contents of total dietary fiber of the three cereals increased during germination. The contents of
-aminobutyric acid (GABA) of Whanggeum-cho (347.4
), Chongcha-cho (336.5
), Bulgeun-gijang (347.4
), Noranchal-gijang (344.9
), Whanggeumchal-susu (410.4
), and Whinchal-susu (444.0
) increased after 24, 24, 84, 36, 48, and 72 hr of germination, respectively, and then sharply decreased. The contents of total polyphenols, flavonoids, and tannin in foxtail millet, proso millet, and Whinchal-susu tended to increase during germination. However, the total phenolic content of Whanggeumchal-susu greatly decreased by 48 hr of germination and then considerably increased, whereas the total flavonoid content of Whanggeumchal-susu greatly decreased during germination. Total tannin content of Whanggeumchal-susu greatly decreased by 36 hr of germination and then slowly increased. DPPH radical scavenging activity of Whanggeumchal-susu greatly decreased by 36 hr of germination and then remained constant, whereas those of other cereals did not greatly change during germination. These results indicate that there are some differences in the chemical components of three cereals during germination.
Effect of High Pressure Processing on the Shelf Life of Seasoned Squid
Gou, Jing-Yu ; Zou, Yun-Yun ; Choi, Geun-Pyo ; Park, Young-Beom ; Ahn, Ju-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1136~1140
DOI : 10.3746/jkfn.2011.40.8.1136
This study was designed to evaluate the potential of using high pressure processing (HPP) for extending shelf life of seasoned squid during refrigerated storage. The vacuum-packed seasoned squid samples were subjected to 400 MPa for 20 min using a custom-made high pressure processor. Microbial counts, dimethylamine (DMA), trimethylamine (TMA), total biogenic amine, autolytic activity were determined on days 0, 7, 14, and 21 of refrigerated storage. The numbers of indigenous bacteria were effectively reduced by 2.77 log CFU/g after HPP treatment. The amounts of DMA and TMA produced in the control samples increased up to 15.99 and 42.82 mg/g after 7 days of refrigerated storage when compared to 5.27 and 10.21 mg/g the HPP-treated samples, respectively. The autolytic activity of the HPP-treated sample (4.32 nkat/g) significantly lower than that of the control (7.13 nkat/g) after 7 days of refrigerated storage. Therefore, HPP can be applied as a potential squid processing method microbiological safety and shelf life.
Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage
Kim, Su-Jin ; Sun, Shih-Hui ; Kim, Gi-Chang ; Kim, Haeng-Ran ; Yoon, Ki-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1141~1149
DOI : 10.3746/jkfn.2011.40.8.1141
The objective of this study was to analyze quality changes during storage of fresh-cut produce (leafy vegetables and condiment vegetables) as a function of packaging and storage temperature. Fresh-cut produce was washed using a three step cleaning process and was packed in vacuum packaging (green onion, hot pepper, onion, baechu) and perforated film packaging (buchu and perilla leaf). The effects of packaging method and storage temperature on quality of fresh-cut produce were determined by analyzing total plate counts, E. coli, coliform groups, moisture content, pH, Aw, surface color, and exterior quality during storage at 4 and 10
. According to the results, surface color change and microbial growth were delayed during storage at 4
. Additionally, E. coli was not detected during storage. Generally, moisture content decreased in the perforated film packaging. Changes in surface quality such as skin browning, softening of tissue and chlorosis at 4
were inhibited, whereas rapid vacuum annealing and changes in color and flavor were observed in the sample stored at 10
. The result indicated that overall quality of the fresh-cut produce at 4
was well maintained. The perforation in packing materials did not significantly increase the number of microorganisms on buchu and perilla leaf. The proper packaging methods and temperature may beneficial effect on microbial safety, quality and thus result in longer shelf-life fresh-cut vegetables during distribution.
Changes in Enzyme Activity and Sensory Characteristics of Kochujang with Different Ratios of Added Deoduk (Codonopsis lanceolata) Root Powder
Sung, Jung-Min ; Kim, Ok-Sun ; Ryu, Hye-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1150~1156
DOI : 10.3746/jkfn.2011.40.8.1150
Deoduk (Codonopsis lanceolata) root powder was added to traditional kochujang to improve the quality of traditional kochujang. The microbial characteristics, enzyme activities, and sensory characteristics were investigated during fermentation. The aerobic bacterial count in kochujang was not remarkabley different, and yeast and mold decreased during fermentation. Yeast and mold in the kochujang with 3 and 5% added deoduk root powder were 5 log scale at 8 weeks, whereas those in the control reached the same level at 6 weeks.
-Amylase activity was at its highest level at 4 weeks during fermentation, and glucose and fructose contents showed the same results. The major free sugars in kochujang were glucose and fructose, and their contents increased rapidly at 2 weeks. Free sugar contents of kochujang with added deoduk was higher than that in the control. The sensory evaluation results showed that 1 and 3% deoduk kochujang had higher scores for taste and overall acceptance than those in the control. In particular, 1% deoduk kochujang had the highest scores.
Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods
Choi, Moon-Kyoung ; Yoon, So-Young ; Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Lee, Chung-Jo ; Jung, Ji-Yeon ; Kwak, Ji-Hee ; Kim, Min-Ji ; Kim, Dong-Hyun ; SunWoo, Chan ; Lee, Ju-Woon ; Byun, Myung-Woo ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1157~1163
DOI : 10.3746/jkfn.2011.40.8.1157
This study was conducted to investigate the cause of microbiological contaminants in aseptic chocolate milk and evaluate the effect of a physicochemical treatment on the growth inhibition of isolated bacterial strains. The bacterium isolated from aseptic chocolate milk was identified as Bacillus lentus and was named B. lentus M1. In the heat and pH treatment, the growth of B. lentus was inhibited at 110
for >15 min and at pH's <5 and >10. An electrolyzed water treatment against B. lentus M1, revealed 5 mm growth past the inhibition zone. The effect of ozone gas on B. lentus M1 growth was evaluated using viable cell counts. When the initial number of B. lentus M1 was
CFU, the bacteria were completely suppressed by ozone gas treatment for 10 and 30 min, respectively. In a microwave treatment, B. lentus M1 was sterilized following microwave treatment for 1 min. As the result of
-irradiation against B. lentus M1, numbers decreased as the
-irradiation dosage increased. These results show the growth inhibition effects against contaminants in aseptic chocolate milk using physicochemical treatments.
Comparison of Service Quality between Local and Global Coffee Brand Shops
Ryu, Si-Hyun ; Lee, Ju-Young ; Kim, Dong-Gun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1164~1171
DOI : 10.3746/jkfn.2011.40.8.1164
The purpose of this study was to compare service quality between local and global coffee brand shops and to investigate improvement. Of 350 questionnaires distributed to customers of six brand coffee shops (three local brands, three global brands) located in Daejeon, 330 complete questionnaires (94.3%) were analyzed. The questionnaire included a seven-point multiple-item scale for measuring service quality. The 21 items measuring service quality were grouped into four factors, and the mean scores for the levels of "representativeness", "coffee sensory and beverage features", "employee attitude" and "physical environment" were 5.42, 4.77, 4.74, and 4.13, respectively. The levels of "coffee sensory and beverage features" and "employee attitude" of the high income customers were significantly lower than those of the low income customers. The results showed that the levels of "employee attitude" of local coffee brand shops was significantly higher (p=0.050) than that of global coffee brand shops. Whereas, the levels of "representativeness" of global coffee brand shops was significantly higher (p=0.003) than that of local coffee brand shops. Based on the results, the global coffee brand shops should pay attention to internal marketing and the local coffee brand shops must strive to improve service quality through strategies such as improving brand awareness and developing representative beverages and foods.
School Dietitians' Perception and Performance on a School Foodservice Menu Evaluation
Choi, Mi-Kyung ; Ahn, Sun-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1172~1178
DOI : 10.3746/jkfn.2011.40.8.1172
The purpose of this study was to investigate the status of a school foodservice menu evaluation and the perception of the school's dietitian on menu evaluation. Questionnaires were distributed to 448 school dietitians with an official letter, and a total of 292 responses were used for analysis. More than 90% of the respondents stated that a menu evaluation for the school foodservice was necessary. The major barriers to menu evaluation were "excessive workload" and a "lack of know-how", and the expected benefits were "increased satisfaction of customers" and "increased foodservice efficiency". The menu evaluation for "student preferences", "health improvement", and "ease of quality management" categories were performed in more than 45% of schools. The proportion of subjects who answered that "customer satisfaction" and "increased efficiency of foodservice" were expected benefits of menu evaluation were significantly higher in the menu evaluation group (p<0.05).
Chemical Components, Antioxidant Activity, and α-Glucoamylase Inhibitory Activity of a New Mushroom Variety 'Dahyang'
Kim, Hong-Kyu ; Yang, Euy-Seog ; Park, Gi-Moon ; Kim, Gwan-Hou ; Kim, Hyun-Ho ; Lee, Ka-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1179~1183
DOI : 10.3746/jkfn.2011.40.8.1179
This study was conducted to investigate the quality characteristics, antioxidant activity, and
-glucoamylase inhibitory activity of Dahyang, a Chungnam Agricultural Research & Extension Service's newly bred cultivar of brown button mushroom. Total phenolic compound contents of Dahyang and the no. 705 mushroom were 189
12 mg% and 168
8 mg%, respectively. The major free sugars in Dahyang were mannitol (3.11%), xylose (0.12%), and trehalose (0.08%).
-Glucan content was 28.34% in Dahyang and 26.55% in the no. 705 mushroom, respectively. Electron donating ability by DPPH in Dahyang and the no. 705 mushroom was 52.14% and 45.27% for the water extract, and 57.81% and 46.93% for the 80% ethanol extract, respectively.
-Glucoamylase inhibitory activity in a 10 mg/mL concentration of water extract were was 33.25% in Dahyang and 29.22% in the no. 705 mushroom, respectively.
Changes in the Texture and Salt Content of Chinese Cabbage Using Different Salting Methods
Lee, Myung-Ki ; Yang, Hye-Jung ; Woo, Ha-Na ; Rhee, Young-Kyoung ; Moon, Sung-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1184~1188
DOI : 10.3746/jkfn.2011.40.8.1184
This study analyzed changes in the texture and salt content of Chinese cabbage after salting using different methods to determine the effects of low salt brining. To verify the possibility of brining under low salt concentration, Chinese cabbage was salted with 1%, 2%, 6%, and 10% salt solutions by pressing, pressure reduction, or steaming. After salting, the firmness (g, determined using the puncture test) of the Chinese cabbage changed according to the brining methods used, however, an increasing trend in rigidity was observed as the salinity increased. Because the power applied during pressing or pressure reduction treatments is higher, the firmness of and penetration time on the surface of the brined Chinese cabbages after these treatments increased more in the 6% salt solution cabbage. Additionally, the Chinese cabbages treated with steam showed significantly higher firmness and penetration time than those treated by pressing and pressure reduction. As a result of pressing the 6% salt concentrated cabbage with 1.35
, a pressure reduction from 250 mmHg, and steaming at 100
for 1 min, the cabbage had roughly 2% of the salt concentration, ultimately. These physical treatments of pressing, pressure reduction, and steaming could be used as new methods for preparing salted Chinese cabbage with low salt concentrations for general use.
Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice
Oh, Sea-Kwan ; Kim, Dae-Jung ; Ryu, Su-Jin ; Chun, A-Reum ; Yoon, Mi-Ra ; Choi, Im-Soo ; Hong, Ha-Cheol ; Kim, Yeon-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1189~1194
DOI : 10.3746/jkfn.2011.40.8.1189
This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 mg/mL, 3.22 and 3.65 mg/mL, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.
Inactivation of Foodborne Pathogenic Bacteria in Corn Silk Tea Using a Microwave Plasma Sterilization System
Yu, Dong-Jin ; Choi, Dong-Won ; Shin, Yoon-Ji ; Song, Hye-Yean ; Song, Kyung-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 8, 2011, Pages 1195~1199
DOI : 10.3746/jkfn.2011.40.8.1195
Inactivation of foodborne pathogenic bacteria in corn silk tea was evaluated using a microwave plasma sterilization system (MPSS). Corn silk tea was inoculated with Escherichia coli and Listeria monocytogenes, treated with an MPSS treatment, and stored at 25
for 12 days. The one, two, and three cycles of treatment with MPSS reduced the population of E. coli by 1.14, 2.49, and 5.72 log CFU/mL, respectively, compared to that of the control. In the case of L. monocytogenes, one, two, and three cycles of MPSS treatment reduced the population by 1.93, 4.49, and 6.62 log CFU/mL, respectively. Both E. coli and L. monocytogenes were eliminated within four cycles of treatment with MPSS, and even after 12 days of storage, the bacteria were not detected. Total polyphenol content in the corn silk tea did not change much among treatments, and turbidity of the corn silk tea improved following four cycles of MPSS treatment. These results suggest that MPSS treatment can be useful for improving the microbial safety and quality of corn silk tea during storage.