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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 41, Issue 12 - Dec 2012
Volume 41, Issue 11 - Nov 2012
Volume 41, Issue 10 - Oct 2012
Volume 41, Issue 9 - Sep 2012
Volume 41, Issue 8 - Aug 2012
Volume 41, Issue 7 - Jul 2012
Volume 41, Issue 6 - Jun 2012
Volume 41, Issue 5 - May 2012
Volume 41, Issue 4 - Apr 2012
Volume 41, Issue 3 - Mar 2012
Volume 41, Issue 2 - Feb 2012
Volume 41, Issue 1 - Jan 2012
Selecting the target year
Antioxidative Activity of Extracts from Cichorium endivia L.
Kang, Hyun Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1487~1492
DOI : 10.3746/jkfn.2012.41.11.1487
Antioxidant activity and neuroprotective effects of extracts from Cichorium endivia L. (CEL) on hydrogen peroxide-induced oxidative damage in neuronal cells were investigated. The total polyphenol and flavonoid contents of the water and ethanolic extracts from CEL were
mg gallic acid equivalent/g extract, and
mg catechin equivalent/g extract, respectively. In addition, antioxidant activities of the extracts were also determined by ferric reducing antioxidant power (FRAP), 2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and reducing power. In an MTT assay on the neuronal cells, the extracts showed a protective effect by increasing cell viability on hydrogen peroxide-induced oxidative damage in neuronal cells. Antioxidative enzyme (superoxide dismutase: SOD, catalase: CAT) levels in cultured neuronal cells were increased in the presence of extracts from CEL. It was found that CEL extracts inhibited hydrogen peroxide-induced Bcl-2 and Bax expression in neuronal cells. These results indicate that the CEL extracts possess an antioxidant activity.
Antioxidant Activities of Volatile Aroma Components from Cudrania tricuspidata (Carr.) Bureau Extracts
Ko, Keun Hee ; Nam, Sanghae ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1493~1501
DOI : 10.3746/jkfn.2012.41.11.1493
The antioxidant activities of volatile aroma extracts from Cudrania tricuspidata (Carr.) Bureau were examined using two antioxidant assays. Ten volatile aroma compounds identified in this plant were also tested for antioxidant activity. The volatile aroma extracts of stem and root from C. tricuspidata exhibited antioxidant activities with a clear dose response relationship in both aldehyde/carboxylic acid and lipid/malonaldehyde assays. Antioxidant activities of volatile aroma extracts from C. tricuspidata at
(root) in the aldehyde/carboxylic acid assay. Antioxidant activities of volatile aroma extracts from C. tricuspidata at
(root) in the lipid/malonaldehyde assay. Positively identified volatile aroma components in extracts of stem and root from C. tricuspidata were seven terpenes and terpenoides, 14 alkyl compounds, 11 nitrogen containing heterocyclic compounds, three oxygen containing heterocyclic compounds, 12 aromatic compounds, nine lactones, and seven miscellaneous compounds (possible contaminants). Among the positively identified compounds, eugenol, isoeugenol, and 2,4-bis (1,1-dimethylethyl)phenol exhibited antioxidant activities comparable to those of BHT and
-tocopherol. Vanillin and 2-acetylpyrrole showed moderate activities in the lipid/malonaldehyde assay. These results suggest that consumption of antioxidant-rich beverages prepared from C. tricuspidata could have beneficial effects on human health by preventing diseases caused by oxidative damage.
Antioxidant Activities of Solvent Fractions from Methanolic Extract of Cockscome (Celosia cristata L.) Flowers
Kim, Hyun Young ; Ko, Jee Yeon ; Song, Seuk Bo ; Kim, Jung In ; Seo, Hye In ; Lee, Jae Saeng ; Kwak, Do Yeon ; Jung, Tae Wook ; Kim, Ki Young ; Oh, In Seok ; Jeong, Heon Sang ; Woo, Koan Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1502~1507
DOI : 10.3746/jkfn.2012.41.11.1502
The purpose of this study was to evaluate the antioxidant contents and activities of solvent fractions from methanolic extracts of cockscome flowers. The yield of methanolic extracts from cockscome flowers was 23.33%, whereas those of its solvent fractions (hexane, chloroform, ethyl acetate, butanol, and water) were 10.27, 20.00, 13.63, 17.55, and 38.54%, respectively. Total polyphenolic, flavonoid, tannin, and proanthocyanidin contents of methanolic extracts (ME) were 6.80 mg gallic acid equivalent (GAE)/g ME, 2.34 mg catechin equivalent (CE)/g ME, 6.23 mg tannic acid equivalent (TAE)/g ME, and
CE/g ME, respectively. The highest total polyphenolic, flavonoid, and tannin contents of solvent fractions were 14.92 mg GAE/g solvent fraction (SF), 5.44 mg CE/g SF, and 13.38 mg TAE/g SF in the butanol fraction, respectively. The total proanthocyanidin contents were 42.47, 44.43, 50.03, 49.12, and
CE/g SF, respectively. The DPPH and ABTS radical scavenging activities from cockscome flowers were 5.24 and 10.70 mg Trolox equivalent (TE)/g ME, respectively. The highest DPPH and ABTS radical scavenging activities of the solvent fractions were 12.53 and 21.09 mg TE/g SF in the butanol fraction, respectively. SOD-like activities of methanolic extracts from cockscome flowers were 7.96 units/mL, whereas those of its solvent fractions were 4.56, 6.15, 8.07, 12.36, and 5.21 units/mL, respectively. The results of this study show that notable antioxidant activities in cockscome flowers have significant health benefits.
Antioxidant and α-Glucosidase Inhibition Activities of Solvent Fractions from Methanolic Extract of Sericea Lespedeza (Lespedeza cuneata G. Don)
Kim, Hyun Young ; Ko, Jee Yeon ; Song, Seuk Bo ; Kim, Jung In ; Seo, Hye In ; Lee, Jae Saeng ; Kwak, Do Yeon ; Jung, Tae Wook ; Kim, Ki Young ; Oh, In Seok ; Jeong, Heon Sang ; Woo, Koan Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1508~1514
DOI : 10.3746/jkfn.2012.41.11.1508
The purpose of this study was to evaluate the antioxidant contents and antioxidant activities of solvent fractions from methanolic extract of sericea lespedeza. To determine the antioxidant compounds in solvent fractions from methanolic extract, total polyphenolic, flavonoid, tannin, and proanthocyanidin contents were measured by spectrophotometric methods. Solvent fractions were evaluated for antioxidative capacity according to DPPH and ABTS radical scavenging activities. Total polyphenolic contents were 12.44, 3.61, 6.39, 27.11, 20.00, and 9.32 mg gallic acid equivalent (GAE)/g extract residue (ER), respectively. Total flavonoid contents were 2.94, 9.92, 7.77, 9.27, 5.11, and 2.66 mg catechin equivalent (CE)/g ER, respectively. Total tannin contents were 8.75, 10.04, 7.42, 17.32, 11.65, and 7.61 mg tannic acid equivalent (TAE)/g ER, respectively. Total proanthocyanidin contents were 346.09, 63.50, 103.76, 288.62, 231.99, and
CE/g ER, respectively. DPPH radical scavenging activities of solvent fractions from methanolic extract of sericea lespedeza were 20.62, 5.16, 9.29, 20.80, 20.00 and 20.79 mg Trolox equivalent (TE)/g ER, and ABTS radical scavenging activities were 33.86, 9.24, 17.36, 33.76, 33.49, and 33.86 mg TE/g ER, respectively. SOD-like activities were 4.12, 0.61, 2.01, 9.89, 13.47, and 11.82 units/mL, and
-glucosidase inhibition activities were 93.85 and 61.64% at concentrations of 50 and
in the water fraction, respectively. The results of this study show that notable antioxidant activities in sericea lespedeza have significant health benefits.
Quality Characteristics and Antioxidative Activities of Acorn Starch Mook Added Spirulina and Soy Protein
Oh, Hye Lim ; Yang, Kee Heun ; Park, Song Yi ; Yoon, Jun Hwa ; Shim, Eun Kyoung ; Lee, Kun Jong ; Kim, Mee Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1515~1520
DOI : 10.3746/jkfn.2012.41.11.1515
This study evaluate the quality characteristics and antioxidative properties of acorn starch mook containing spirulina (0%, 0.5%, 1%, 1.5%) and soy protein (3%). The pH of acorn starch mook containing the spirulina and soy protein decreased with increasing amount of spirulina decrease in pH means an increase in acidity. In addition, the moisture content was 87%. The lightness of acorn starch mook containing spirulina and soy protein decreased with increasing amount of spirulina and soy protein. The L and a values of the Hunter color system were decreased significantly increasing spirulina content, and the b value increased. In contrast, with increasing spirulina and soy protein content, the L and a increased significantly and the b value. Texture analysis revealed higher hardness and springiness of acorn starch mook containing spirulina than the control. The total phenol content was highest in the acorn starch mook containing 1.5% spirulina and 3% soy protein. The antioxidant activities of the acorn starch mook containing spirulina and soy protein increased with increasing amount of spirulina and soy protein. The
value of 1.5% spirulina and 3% soy protein was 166.2 mg/mL for DPPH. The results of the sensory test were best in the acorn starch mook containing 1% spirulina.
Immune Enhancing Effect of Medicinal Herb Extracts on a RAW 264.7 Macrophage Cell Line
Yu, A-Reum ; Park, Ho-Young ; Choi, In-Wook ; Park, Yong-Kon ; Hong, Hee-Do ; Choi, Hee-Don ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1521~1527
DOI : 10.3746/jkfn.2012.41.11.1521
Medicinal herbs have long been used as a remedy for diverse diseases in Asia owing to their various pharmacological effect. In this study, the immuno-enhancing activity of medicinal herbs was investigated using macrophage cell lines. Specifically, we examined the effects of extracts of twelve medicinal herbs on nitric oxide (NO) production in RAW 264.7 cells, and selected five that were highly effective (Glycyrrhiza glabra, Rehmannia glutinosa, Angelica gigas, Platycodon grandflorum, and Actinidia polygama) for further immune related studies. The effects of extracts from five theses medicinal herbs, which were mainly composed of polysaccharides and proteins on the production of immune-related cytokines in the RAW 264.7 macrophage cell line and the Molt-4 T cell line were investigated. The extracts of all investigated medicinal herbs increased the production of NO and cytokines such as tumor necrosis factor-alpha (TNF-
), interleukin-1beta (IL-
), interleukin-6 (IL-6) and interleukin-10 (IL-10). Additionally, they slightly increased the proliferation of T-cells when compared to the control. Overall, the result of this study suggests that the five medicinal herb extracts investigated herein are useful natural immune enhancing agents.
Inhibitory Effects of Ginger and Processed (Beopje) Ginger Extracts on HCl-ethanol Induced Gastritis in Rats
Kim, Sin-Jeong ; Kim, Yong-Gyu ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1528~1533
DOI : 10.3746/jkfn.2012.41.11.1528
This study examined the protective effects of ginger and processed (Beopje) ginger extracts on gastritis induced by HCl-ethanol in SD-rats. Beopje (or Poje) is a branch of herbal medicines processed using a Korean traditional method to achieve specific pharmacological effects. Gastric lesions were induced in the rats by a treatment of 1 mL of HCl-ethanol (60% ethanol＋150 mM HCl). The rats were divided into seven groups: Normal (1 mL of saline without HCl-ethanol treated group), Control (HCl-ethanol treated group), GL (35 mg/kg of ginger treated group), BGL (35 mg/kg of Beopje ginger treated group), GH (350 mg/kg of ginger treated group), BGH (350 mg/kg of Beopje ginger treated group) and Cimetidine (80 mg/kg of cimetidine treated group). The gastric injury inhibition rate was 40.2% and 64.9% in GL and BGL and 68.4% and 99.6% in GH and BGH respectively, showing significantly lower rates than the control (p<0.05). The level of gastric juice secretion decreased significantly in all ginger administered groups. The pH of the gastric juices of BGH increased and the acidity of BGH and cimetidine decreased significantly (p<0.05) compared to the other groups. Beopje ginger had stronger inhibitory effects on gastritis than ginger without the Beopje process. The protective effect on gastritis by the ginger and Beopje ginger extracts increased in a dose-dependent manner (p<0.05). These results suggest that ginger has inhibitory effects on HCl-ethanol induced gastritis in rats that can be improved through the Beopje process.
Toxicity Evaluation of Irradiated Tarakjuk for Three Months
Yin, Xing Fu ; Jeon, Young Eun ; Kim, Tae-Keun ; Shim, Jae-Hoon ; Kang, Il-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1534~1539
DOI : 10.3746/jkfn.2012.41.11.1534
This study was conducted to evaluate the possible subacute toxicity of gamma-irradiated Tarakjuk. Tarakjuk was irradiated at a dose of 30 kGy at room temperature. For the animal study, AIN-93G as a control diet and 30 kGy irradiated and non-irradiated Tarakjuk diets were administered to male and female ICR mice (10 mice per group) for 3 months. During the experimental period, the group fed 30 kGy irradiated Tarakjuk did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to control. Further, all biochemical parameters were in normal ranges. In the histopathological examination of liver and kidney tissues of ICR mice, there were no significant differences between the control and 30 kGy irradiated Tarakjuk groups. These results indicate that Tarakjuk irradiated at 30 kGy did not cause any toxic effects under these experimental conditions.
Inhibitory Effects of Lespedeza cuneata Ethanol Extract on Ultraviolet-Induced Photo Aging
Kim, Hye-Jeong ; Kim, Kil-Soo ; Kim, Dae-Ik ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1540~1545
DOI : 10.3746/jkfn.2012.41.11.1540
To investigate the inhibitory effects of Lespedeza cuneataextract (LC) on photo aging, skin aging was induced by UVB irradiation of hairless mice for 5 weeks. The skin erythema indices for the positive control (PC) and Lespedeza cuneata extract (LC-1%, 3%, and 5%) groups were lower than that of the control group. However, both lipid and water capacities of the PC and LC-3% groups were significantly higher than those of the control group. Skin wrinkles in the PC and LC-3% groups formed in a pattern of shallow furrows and thin crests. Skin TBARS contents and XO activity in the LC group were lower than those of the control group. The activities of GSH, SOD, and CAT in the LC-3% group were significant higher than those of the control group. Therefore, Lespedeza cuneata extract could be an effective natural herbal material for the inhibition of skin aging in hairless mice skin.
Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time
Ko, Jee Yeon ; Woo, Koan Sik ; Song, Seuk Bo ; Seo, Hye In ; Kim, Hyun Young ; Kim, Jung In ; Lee, Jae Saeng ; Jung, Tae Wook ; Kim, Ki Young ; Kwak, Do Yeon ; Oh, In Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1546~1553
DOI : 10.3746/jkfn.2012.41.11.1546
In this study, sorghum teas were prepared from Sorghum bicolor L. Moench subjected to different types of milling (no milling (0%), minimum milling (5%), and milling (20%)) and pan-firing times (1 to 10 minutes), and its quality characteristics were investigated. With regards to milling type, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of ethanol extracts from both no milling sorghum and its tea were highest, followed by minimum milling and milling in decreasing order. Crude nitrogen content was highest in milling sorghum and its tea regardless of pan-firing time. With regards to pan-firing time, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of sorghum teas increased with increasing pan-firing time regardless of milling type. The highest DPPH and ABTS radical scavenging activities were observed at a pan-firing time between 7 to 9 minutes. In contrast to ethanol extracts of pan-fried sorghum tea, antioxidant activities, chromaticity, and turbidity of hot water leaching liqueur of sorghum tea were highest in milling sorghum tea, followed by minimum milling and no milling sorghum tea.
Method Development of Ellagic Acid as Marker Compound for Standardization of Gochang Bokbunja (Rubus coreanus Miquel) as Functional Ingredient
Kim, Yunjeong ; Han, Song-Hee ; Jeon, Ji-Yeong ; Hwang, Minho ; Im, Yong-Jin ; Chae, Soo-Wan ; Kim, Min-Gul ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1554~1558
DOI : 10.3746/jkfn.2012.41.11.1554
Method development and validation of ellagic acid for the standardization of Gochang Bokbunja as a functional ingredient and health food were accomplished. A Symmetry
) column was used with a gradient elution system of 1% formic acid in water and acetonitrile. This method was validated according to specificity, linearity, accuracy, precision test, and recovery test. Specificity was confirmed with identical retention time, and calibration curves of ellagic acid showed good linear regression (
>0.9996). Relative standard deviations (RSD) of data from the intra- and inter-day experiments were less than 2.28% and 2.84%, except in the low limit of quality control (LLOQ,
) sample. The results of the recovery test were from 89.17% to 97.92% with RSD values from 0.05 to 0.14%. Therefore, we performed analysis of ellagic acid as a marker compound in Gochang Bokbunja extracts. The amount of ellagic acid in Gochang Bukbunja was about
(0.192%) in the three times analysis, and RSD was less than 2.36% by the validated method. These results suggest that the developed HPLC method is simple, efficient, and could contribute to the quality control of Gochang Bokbunja extract as a functional ingredient.
Quality Evaluation and Physical Identification of Irradiated Dried Fruits
Jung, Jae-Hoon ; Jung, Yoonmi ; Jo, Deokjo ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1559~1564
DOI : 10.3746/jkfn.2012.41.11.1559
Raisins (Thailand), dried mangos (Philippines), and dried figs (Iran) were gamma-irradiated (0~5 kGy), and their quality and detection characteristics were investigated. Microbiological characteristics were at safe levels when samples were irradiated at higher than 3 kGy. In color change after irradiation, dried mangoes were the most sensitive. Photostimulated luminescence (PSL) measurement was not applicable to dried fruits, showing negative or intermediate values for the irradiated samples. Thermoluminescence (TL) measurement was good for dried figs, exhibiting a glow curve in range of
, where the signal intensity was dependent on the irradiation dose. Electron spin resonance (ESR) measurement was suitable for raisins and dried mangos, resulting in dose-dependent radiation-induced sugar radical signals.
Effects of Emulsifiers on Physical Properties of Rice Cookies
Lee, Joon-Kyoung ; Jeong, Jie Hye ; Lim, Jae Kag ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1565~1570
DOI : 10.3746/jkfn.2012.41.11.1565
The effects of emulsifiers as additives on the physical properties of rice cookies were investigated in this study. The amounts of emulsifiers added were 3, 6, and 9% based on 100 g of rice flour. Peak viscosity of rice flour added with diacetyl tartaric ester of monoglyceride (DATEM) showed smaller decreases compared to addition of sodium stearoyl lactylate (SSL) or sucrose ester (SE). Hardness of dough as measured by TA increased upon addition of SSL, SE, and DATEM, whereas hardness of cookies increased upon addition of SSL and SE. In contrast, addition of DATEM did not increase hardness of cookies. Density of dough and cookies increased upon addition of SSL and SE, whereas density decreased upon addition of DATEM and spreadability showed the lowest values. From these results, it was confirmed that use of emulsifiers in cookies can control cookie texture. Compared to SSL and SE, DATEM increases hardness of dough and decreases densities of dough and cookies, making it effective in softening the texture of rice cookies.
Quality Characteristics of Long-term Stored Rice
Han, Hye Min ; Koh, Bong Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1571~1576
DOI : 10.3746/jkfn.2012.41.11.1571
The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.
Quality Changes in Unripe Peaches Jangachi according to Cultivar during Storage
Hong, Min-Seo ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1577~1583
DOI : 10.3746/jkfn.2012.41.11.1577
This study was carried out to examine changes in the quality characteristics of unripe peach Jangachi made from different cultivars during storage at room temperature for 60 days. Based on the results, unripe peach Jangachi-showed decreases in pH of pulps and soaking solutions of all varieties during storage. Salinity of Jangachi tended to increase during storage, whereas it decreased in soaking solutions. Soluble solid contents decreased during storage in all varieties, both in pulps and soaking solutions. Among Hunter`s color values, L values decreased, a values increased, and b values decreased during storage in all varieties. Hardness decreased for 30 days of storage and increased slightly thereafter. During storage, yeast and mold counts increased and decreased within the range from 2.30~5.55 log CFU/g, respectively. In the sensory evaluation, Madoka and Nagasawa Hakuho were evaluated as good in overall acceptability.
Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
Hwang, In Guk ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1584~1590
DOI : 10.3746/jkfn.2012.41.11.1584
This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.
Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic
Choi, So-Yeon ; Choi, Eun-Yeong ; Lee, Kyung-Eun ; Song, Ae-Sun ; Park, So-Hyeon ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1591~1595
DOI : 10.3746/jkfn.2012.41.11.1591
Styela clava (Korean name: miduduk) tunic was produced as a byproduct after processing of S. clava. To utilize S. clava tunic, fish paste containing tunic powder was prepared, and quality characteristics were evaluated for color, textural properties, and sensory attributes. Increasing the amount of S. clava tunic in fish paste tended to decrease lightness (L), redness (a), and yellowness (b) values of the surface part of fish paste. Strength and hardness of fish paste increased with increasing amount of tunic. All test samples with 3 mm thickness showed good flexibility and did not break even after folding in half four times. For overall acceptance in the sensory evaluation, fish paste containing 1% S. clava tunic acquired a relatively higher score. These results suggest that S. clava tunic can be applied to fish paste products to improve quality and functionality.
Effect of Grinding Method on Flour Quality in Different Rice Cultivars
Han, Hye Min ; Cho, Jun Hyeon ; Koh, Bong Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1596~1602
DOI : 10.3746/jkfn.2012.41.11.1596
Eight rice cultivars grown in Korea were analyzed to investigate the quality of flour prepared using wet and dry grinding methods. The hardness of the kernel was related with starch damage following dry grinding but not following wet grinding. Although Chenmaai had the hardest steeped kernel, its flour exhibited minimal starch damage, a lower water absorption index (WAI), and a smaller difference between the RVA properties of wet and dry ground flour. However, Seolgan and Suweon517 are soft grains, and their flours had more starch damage and a higher WAI. In general, soft kernels produce better grinding characteristics. However, our wet grinding results indicated that grain hardness was not the main factor affecting the grinding characteristics. Even Chenmaai, with its hard kernels, had good grinding characteristics, whereas the softer kernels of Seolgan and Suweon517 did not show the appropriate grinding characteristics.
Effects of Moisture Content on Physical Properties of Extruded Cereal Flours
Kim, Cheol-Hyun ; Jin, Tie ; Ryu, Gi-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1603~1610
DOI : 10.3746/jkfn.2012.41.11.1603
The effects of moisture content on the physical properties of cereal extrudates were investigated. Cereal flours (rice, wheat, corn, barley, and oat) were extruded at a barrel temperature of
, feed rate of 120 g/min, and various moisture contents (20, 22.5, 25, 27.5, and 30%). Proximate content, expansion index, specific length, bulk density, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME) input, paste viscosity, and color values were analyzed. Expansion ratio of extruded corn flour was higher than that of other extrudates at low moisture content. Bulk density, specific length, and elastic modulus in all cereals decreased with an increase in moisture content. The WAI increased with an increase in moisture content, whereas WSI decreased. SME input of extruded corn flour was higher than those of other cereal flours at lower moisture content, whereas that of oat flour extrudate was lower than those of other cereals at higher moisture content. Lightness of extruded rice flour was lighter than those of other cereals while that of extruded barley flour was darker.
Standardization of Manufacturing Process and Storage Condition for Pre-processed Foodstuffs (Pre-processed Namul: Peeled Balloon Flower Roots and Parboiled Bracken)
Park, Sunhyun ; Noh, Boyoung ; Han, Kyujai ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1611~1618
DOI : 10.3746/jkfn.2012.41.11.1611
Peeled balloon flower roots and parboiled bracken are pre-processed foodstuffs commonly used in the institutional food service. This study was conducted to establish the suitable manufacturing process for these foodstuffs and the optimal storage condition during distribution in the market. The most suitable manufacturing process was developed by surveying the manufacturing factories that produce these foodstuffs. Samples were collected by selecting a site among the surveyed manufacturing factories and storing them at different temperatures (4, 10,
). The resulting changes in microbiological, physicochemical, and organoleptic qualities depending on the storage period (1, 2, 3, 4, 5, 7, 10 days) were investigated. The number of general bacteria in balloon flower roots at the beginning of the storage period was 5.26 log CFU/g and the number in the
storage group remained unchanged until the
day, but then increased to 7.63 log CFU/g at the
day, and then gradually increased up to the
day. However, in the 10 and
storage groups, the number was rapidly increased to 7.42 log CFU/g and 7.86 log CFU/g, respectively, at the
day. The parboiled bracken samples presented a similar trend. For physicochemical quality changes, the pH and hardness were rapidly decreased in the
storage group. The organoleptic quality was favorably evaluated (5~6 points out of 9 points) up to the
day in the
storage group but the overall acceptability was rapidly decreased from the
day in the other storage temperature groups. These results confirmed the optimal storage condition for these pre-processed foodstuffs as being less than 3 days at
Comparison of Fermentation Properties of Winter Kimchi Stored for 6 Months in a Kimchi Refrigerator Under Ripening Mode or Storage Mode
Lee, Eun-Hwa ; Lee, Myung-Ju ; Song, Yeong Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1619~1625
DOI : 10.3746/jkfn.2012.41.11.1619
The purpose of this study is to determine long-term storage conditions for winter kimchi. Kimchi was stored in a kimchi refrigerator for 6 months with or without fermentation. Four different temperature systems used were as follows: 5 days at
followed by storage at
(F1), 1 day at
followed by storage at
(F2), storage at
(S1), or at
(S2). Time periods required for F1, F2, S1, or S2 kimchi to reach pH 4.4 and acidity 0.6% were 2, 8, 12, and 22 weeks, respectively. Lactobacillus spp. growth on F1 and F2 kimchi was faster and greater than that on S1 and S2 kimchi, revealing a maximum concentration of 8~9 verses 6.8 log CFU/mL, respectively. However, Leuconostoc spp. were fully grown (8~9 log CFU/mL) on all four kimchi samples regardless of temperature, even at
, although the times required to reach maximum growth were different. Growth of Lactobacillus and Leuconostoc spp. both decreased after reaching maximum levels, except for F1 kimchi. Sensory evaluation results for 3 month storage showed that F1 kimchi was the best among kimchi samples in terms of appearance, acidic taste, carbonated taste, crispiness, and moldy smell. For 6 months of storage, F1 and S1 kimchi were the most highly evaluated among the kimchi samples. Sensory evaluation result for S1 kimchi stored at
was comparable to that of F1 kimchi due to fully grown Leuconostoc spp. Acidities of F1 and S1 kimchi after 6 months of storage were 0.8 and 0.7%, respectively. Taken together, fermentation of kimchi at
for 5 days followed by storage at
for 6 months was optimal for high quality kimchi. Sensory properties of winter kimchi were significantly influenced by the degree of fermentation.
Physiological Characteristics of Starter Isolated from Kimchi and Fermentation of Tofu with Isolated Starter
Kang, Kyoung Myoung ; Lee, Shin Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1626~1631
DOI : 10.3746/jkfn.2012.41.11.1626
Sixty strains of lactic acid bacteria were isolated from kimchi and used as a starter for fermented tofu. Among the isolated strains, strain KL-6 showed antimicrobial activity against various pathogens, antioxidative activity, and viability in artificial gastric juice and artificial bile acid. The selected strain KL-6 was identified as Pediococcus acidilactici KL-6 by morphological and physiological tests, including Gram staining, catalase test, and 16S rRNA sequencing. The fermentation characteristics of tofu with a kimchi ingredient mixture (Control) consisting of red pepper, garlic, ginger, sugar, salt, jeotgal, and juice of chinese cabbage were compared with those of tofus inoculated with strain KL-6 and the kimchi ingredient mixture (TL) or a pre-fermented kimchi ingredient mixture (TPL) for 24 hr at
. The pH levels of all tested tofu samples decreased after 1 week of fermentation, reaching 3.96 (control), 3.97 (TL), and 4.03 log cfu/g (TPL) after fermentation for 14 weeks at
. Total aerobe content of fermented tofu increased until 2 weeks of fermentation, but decreased steadily thereafter. The number of lactic acid bacteria reached
cfu/g after 1 week of fermentation in TL and TPL, whereas it took 2 weeks for the control. The number of lactic acid bacteria in all tested tofu samples reached
cfu/g after 14 weeks of fermentation at
. Coliform bacteria were not detected in TL or TPL after 1 week of fermentation. The sensory scores of TL and TPL were higher than that of control in terms of taste, flavor, texture, and overall acceptability. The sensory quality of TPL was the best among all tested fermented tofu samples.
Effects of Combined Treatment of Aqueous Chlorine Dioxide and UV-C or Electron Beam Irradiation on Microbial Growth and Quality in Chicon during Storage
Kang, Ji Hoon ; Park, Jiyong ; Oh, Deog Hwan ; Song, Kyung Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1632~1638
DOI : 10.3746/jkfn.2012.41.11.1632
The effects of combined treatment of aqueous
and UV-C or electron beam irradiation on microbial growth and quality in chicon during storage at
were investigated. Samples were treated separately with 50 ppm of
, 5 kJ/
of UV-C, 2, 5, 7, and 10 kGy of electron beam irradiation, as well as a combination of
and UV-C or 2 kGy of electron beam irradiation. The populations of total aerobic bacteria as well as yeast and molds in the chicon samples were determined following each treatment. The populations of total aerobic bacteria in the chicon samples decreased by 1.49~2.92 log CFU/g following combined treatment of
and UV-C irradiation compared to the control, whereas the populations of yeast and molds decreased by 1.63~1.78 log CFU/g. On the contrary, following combined treatment of
and electron beam irradiation, the populations of total aerobic bacteria as well as yeast and molds in the chicon samples were undetectable during storage. Color measurements indicated that Hunter
values were not significantly different among the treatments during storage. These results suggest that combined treatment of
and electron beam irradiation can be useful for improving microbiological safety in chicon during storage.
Study on Importance-Performance Analysis Regarding Selective Attributes of Home Meal Replacement (HMR)
Ju, Se-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1639~1644
DOI : 10.3746/jkfn.2012.41.11.1639
This study analyzed the Importance-Performance Analysis of selective attributes of Home Meal Replacement (HMR). This study was conducted using a primary field survey on department stores and wholesale markets in Seoul and Gyeonggi province. A total of 201 out of 234 questionnaires were analyzed. First, the highest intake frequency was 1~3 times a month (100 respondents: 48%), the most common purchasing place was wholesale market (148 respondents: 73.6%), and the most cited reason for preference was convenience (115 respondents: 57.2%). According to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were `quality`, `health`, `hygiene`, `origin of food`, and `safety`. These results suggest that the microbiological and sensory qualities of HMR production should be improved to meet consumer`s expectations.
Anti-inflammatory Effect of Allium hookeri Root Methanol Extract in LPS-induced RAW264.7 Cells
Kim, Chang-Hyun ; Lee, Mi-Ai ; Kim, Tae-Woon ; Jang, Ja Young ; Kim, Hyun Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 11, 2012, Pages 1645~1648
DOI : 10.3746/jkfn.2012.41.11.1645
Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asia countries owing to its various biological properties. However, no studies of the anti-inflammatory effects of A. hookeri extracts have been conducted to date. Therefore, this study was investigated the potential of the methanol extract of A. hookeri to suppress the inflammation in lipopolysaccharide (LPS)-induced mouse macrophage RAW264.7 cells. This study was performed on macrophage cells that were pretreated with
of methanol extract of A. hookeri root prior to LPS treatment. Treatment with methanol extract of A. hookeri root significantly inhibited LPS-induced nitric oxide formation in dose-dependent manner. Treatment of A. hookeri root also significantly decreased LPS-induced TNF-
and IL-6 production. The results of this study provide new evidence of the anti-inflammatory properties of A. hookeri and indicate that it may have a potential therapeutic use for the prevention and treatment of macrophage derived chronic immune diseases.