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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 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
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Antioxidative and Antigenotoxic Activity of White and Yellow Chrysanthemum morifolium Ramat Extracts
Lee, Hyun-Jung ; Kim, Min-Jung ; Park, Jae-Hee ; Park, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 289~294
DOI : 10.3746/jkfn.2012.41.3.289
Chrysanthemum morifolium (C. morifolium) is a perennial plant herb widely distributed in Korea and has been used in a traditional herbal remedy for various diseases. This study was conducted to determine antioxidant activities and antigenotoxic effect in water, acetone, ethanol and methanol extracts from white and yellow C. morifolium flowers (WC and YC). The antioxidants properties were evaluated on the basis of total phenolic content (TPC), DPPH radical-scavenging activity (RSA) and superoxide dismutase (SOD)-like activity. The highest TPC (5.09 g/100 g GAE) showed in YC methanol extract. The DPPH RSA activity of WC and YC water extracts increased as its concentration increase from 50 to 1000 mg/mL, respectively, and the lowest
of DPPH RAS showed in YC of
. Also, WC solvent extracts showed significantly higher DPPH RSA than YC solvent extracts. The SOD-like activity of YC water extracts were higher than WC water extracts. And, YC acetone extract and WC methanol extract showed significantly higher SOD-like activity than WC acetone extract and YC methanol extract, respectively. The antigenotoxicity of WC and YC extracts were determined by measuring inhibitory effects of
induced DNA damage in human leukocytes using the comet assay, resulting that the ethanol extracts of WC and YC showed a significant antigenotoxic effect against oxidative stress. These results suggest that C. morifolium has significant antioxidant activity and protective effect against oxidative DNA damage.
In vitro Evaluation of Biological Activities of Wa-song (Orostachys japonicus A. Berger) and Korean Traditional Plants Mixture
Lee, Soo-Jung ; Shin, Jung-Hye ; Kang, Jae-Ran ; Hwang, Cho-Rong ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 295~301
DOI : 10.3746/jkfn.2012.41.3.295
This study was carried out to determine the biological activities of Wa-song (Orostachys japonicus) hot water extracts. Four types of extract samples were prepared, including Wa-song, traditional plants mixture [PM; mixture of Baekbokryung (Poria cocos), Changchul (Atractylodis rhizoma), and Sa-in (Amomum xanthoides)], and two different ratio composites of these (mixture of PM and Wa-song extract, 1:1 (v/v); PMO-1 and 1:3 (v/v); PMO-3). Their biological activities were measured using various in vitro assays. Total phenolic and flavonoid contents of PM were higher compared to those of Wa-song, and those of PMO-1 were higher than those of PMO-3. Further, PMO-1 contained higher ABTS and DPPH radical scavenging, reducing power, and nitrite scavenging activities than PMO-3. On the contrary, PMO-3 contained higher tyrosinase and inhibitory activities of MCF-7 and HT-29 cancer cells than PMO-1. According to the results, biological activities of PMOs were significantly higher than those of Wa-song extract and PM in in vitro assays. Therefore, we expect that PMOs could show higher biological activities than Wa-song extract alone in vivo.
Antioxidant Compounds and Antioxidant Activities of Different Varieties of Foxtail Millet and Proso Millet according to Cultivation Time
Woo, Koan-Sik ; Lee, Jae-Saeng ; Ko, Jee-Yeon ; Song, Seuk-Bo ; Seo, Hye-In ; Seo, Myung-Chul ; Oh, Byeong-Geun ; Kwak, Do-Yeon ; Nam, Min-Hee ; Oh, In-Seok ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 302~309
DOI : 10.3746/jkfn.2012.41.3.302
Effects of cultivation time on the antioxidant contents and activities of foxtail millet and proso millet were determined. The cultivation times were early-season (ES), normal-season (NS), and late-season (LS), and the cultivated varieties were Hwanggeum-cho (HGC), Cheongcha-cho (CCC), Samdamae (SDM), Gyeongkwan 1 (GK 1), Gyeongkwan 2 (GK 2), Ganghae-cho (GHC), Hwanggeum-gijang (HGG), Manhongchal-gijang (MHCG), Byeoruk-gijang (BRG), Norangchal-gijang (NRG), and Whin-gijang (WG). The total polyphenol, flavonoid, tannin content, and DPPH and ABTS radical scavenging activities of the methanolic extracts of foxtail millet and proso millet showed significant differences according to cultivation variety and time. The highest total polyphenol content of foxtail millet was 29.33 mg of gallic acid equivalent (GAE)/g of sample in GK 1 at LS, whereas that of proso millet was 23.48 mg of GAE/g of sample in BRG at LS. The highest total flavonoid content of foxtail millet was 2.12 mg of catechin equivalent (CE)/g of sample in CCC at ES, whereas that of proso millet was 4.49 mg of CE/g of sample in BRG at LS. The highest total tannin content of foxtail millet was 14.07 mg of tannic acid equivalent (TAE)/g of sample in SDM at LS, whereas that of proso millet was 15.59 mg of TAE/g of sample in BRG at LS. The highest DPPH radical scavenging activity of foxtail millet was 7.71 mg of TE/g of sample in CCC at NS, whereas that of proso millet was 12.66 mg of TE/g of sample in BRG at LS. The highest ABTS radical scavenging activity of foxtail millet was 8.05 mg of TE/g of sample in GK 1 at LS, whereas that of proso millet was 34.46 mg of TE/g of sample in BRG at LS. Generally, HGC, GK 1, and GHC had more beneficial effects at LS than ES or NS, whereas CCC, SDM, and GK 2 had more beneficial effects at NS than ES or LS, and proso millet had more beneficial effects at LS than ES or NS.
Effects of Bovine α-Lactalbumin Added with Oleic Acid and Microbial Transglutaminase on Cancer Cell Apoptosis
Jeong, Ji-Eun ; Hong, Youn-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 310~319
DOI : 10.3746/jkfn.2012.41.3.310
In order to investigate the biological effects of conformational changes in the folding state of bovine
-La), the protein was prepared and classified as apo form, microbial transglutaminase (MTGase) added form, or bovine
-La made lethal to tumor cell (BAMLET) form. Apo
-La form showed weaker cancer cell inhibitory activity (apoptosis) than native
-La, which suggests that the metal ion-like
had a positive effect, whereas BAMLET form showed strong cancer cell apoptotic activity. The BAMLET form seemed to be a molten globule structure that increased hydrophobicity. MTGase added to apo
-La polymer showed similar anti-cancer activity as native
-La, and it was well hydrolyzed by digestive enzymes. NMR results showed that BAMLET interacted with oleic acid and produced a complex.
Antibacterial and Antioxidative Activity of Roasted Coffee and Red Ginseng Mixture Extracts
Choi, Yu-Hyun ; Kim, Sang-Eun ; Huh, Jin ; Han, Yeong-Hwan ; Lee, Moon-Jo ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 320~326
DOI : 10.3746/jkfn.2012.41.3.320
This study was conducted to investigate the antibacterial and antioxidative activities of water and ethanol extracts from a mixture of roasted coffee and red ginseng. The antibacterial effects of each extract were determined by the classical paper disc method. A water extract of mixture samples inhibited growth of all strains, but antibacterial effects were mostly weakened. Ethanol extracts showed stronger antibacterial effects than water extracts in all strains except Gram negative Escherichia coli and the fungi strain Candida albicans. Also, the antibacterial effect of the Bacillus cereus strain appeared in all samples, and the ES2 sample formed a clear zone of 19 and 20 mm against Pseudomonas aeruginosa and S. Typhimurium respectively (MIC
Antioxidant Activities of Native Gwangyang Rubus coreanus Miq.
Lee, So-Mi ; You, Yang-Hee ; Kim, Kyung-Mi ; Park, Jeong-Jin ; Jeong, Chang-Sic ; Jhon, Deok-Young ; Jun, Woo-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 327~332
DOI : 10.3746/jkfn.2012.41.3.327
In other to promote the utilization of native Gwangyang Rubus coreanus Miq. as an antioxidant material in functional food, its general composition, free sugars, vitamin C, vitamin E, and anthocyanin content were examined. Free sugars were mainly
fructose. Native Gwangyang Rubus coreanus Miq. included higher vitamin C (0.04 g/100 g) and E (0.04 g/100 g) contents than other Rubus coreanus Miq. Anthocyanin was detected to be 2.41 g/100 g. Two extracts from native Gwangyang Rubus coreanus Miq., hot water extract (RCW) and 80% ethanol extract (RCE), were prepared by reflux, filter, and freeze-dry. The phenolic compound levels of RCW and RCE were 5.99% and 6.20%, respectively. In DPPH- and ABTS-radical scavenging activities, and lipid peroxidation formation inhibitory activity, RCE exhibited relatively high activities when compared to RCW (89.29% vs. 65.04%, 47.65% vs. 30.22%, 23.27% vs. 3.6%, respectively). Based upon these results, it is suggested that RCE from native Gwangyang Rubus coreanus Miq. possesses the antioxidant potentials for radical scavenging and anti-lipid peroxidation activities.
Effects of Ethanol Extract from Leaves of Eleutherococcus senticosu on Hyperlipidemia in Rats
Park, Yu-Hwa ; Kim, Hee-Yeon ; Lim, Sang-Hyun ; Kim, Kyung-Hee ; Lee, Jeong-Hoon ; Kim, Young-Guk ; Ahn, Young-Sup ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 333~338
DOI : 10.3746/jkfn.2012.41.3.333
The effects of ethanol extract from leaves of Eleutherococcus senticosu were evaluated on hyperlipidemic rats. Male SD rats were divided into a normal group, control (AIN-76 diet) group, Garcinia cambogia extract group, and AIN-76 diet group supplemented with ethanol extract from Eleutherococcus senticosu (EEES). The body weight of the AIN-76 group increased, whereas those of the Garcinia and EEES groups decreased. The serum total cholesterol of the AIN-76 group increased by 28.36% compared to the normal group, but decreased by only 27.15% in the Garcinia group and 25.47% in the EEES group. The serum triglyceride level of the AIN-76 group increased by 35.04% compared to the normal group, but decreased by only 26.76% in the Garcinia group and 37.54% in the EEES group. The serum HDL-cholesterol levels of the Garcinia and EEES groups increased compared to that of the AIN-76 group. The liver and epididymal adipose tissue weights of the EEES group decreased compared to those of the AIN-76 group. In measuring the concentration of triglycerides and total cholesterol level in the liver extracts, the AIN-76 group showed significant increases compared to the normal group, whereas the Garcinia and EEES groups showed a significant decrease compared to the AIN-76 group. These results indicate that the EEES group may improve lipid metabolism and reduce fat accumulation and body weight.
Anti-diabetic Activity of Germinated Ilpum Rough Rice Extract Supplement in Mice
Lee, Youn-Ri ; Woo, Koan-Sik ; Hwang, In-Guk ; Kim, Hyun-Young ; Lee, Sang-Hoon ; Kim, Yun-Bae ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 339~344
DOI : 10.3746/jkfn.2012.41.3.339
This study was performed to investigate the effect of germinated Ilpum rough rice extract on blood glucose in C57BL/KsJ-db/db mice. The mice were divided into several groups: normal control (NC), diabetic control (DC), those fed with 0.25% germinated Ilpum rough rice extract (DM-0.25%GIRRE), those fed with 0.5% germinated Ilpum roughrice extract (DM-0.5%GIRRE) and those fed with 1% germinated Ilpum rough rice extract (DM-1%GIRRE). After 8 weeks of treatment, body weight, water intake, and diet intake of the DM-1%GIRRE group were significantly lower than the other DM groups. Blood glucose levels of the DM-1%GIRRE group were significantly lower compared to the DC group. Fasting blood glucose HbA1c level and total glucose tolerance test were significantly lower in the DM-1%GIRRE groups compared to the DC group. There was no significant difference in serum insulin level among each group. Therefore, the results of this study demonstrate that germinated Ilpum rough rice extract alleviates many of the symptoms of diabetes in genetically obese mice and may offer a possibility as a therapeutic supplement for the normalization of blood glucose levels in humans with hyperglycemia. It may also have beneficial effects in patients with non-insulin-dependent diabetes mellitus.
Effect of Cynanchi wilfordii Radix Extracts on Lipid Compositions and Blood Pressure in Spontaneously Hypertensive Rats
Choi, Jun-Hweok ; Lee, Hye-Sung ; Kim, Young-Eon ; Kim, Byoung-Mok ; Kim, In-Ho ; Lee, Chang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 345~350
DOI : 10.3746/jkfn.2012.41.3.345
The purpose of this study was to observe the effects of Cynanchi wilfordii Radix extracts (CRE) on the improvement of the lipid compositions and blood pressure level in spontaneously hypertensive rats (SHR) fed an experimental diet for 5 weeks. The rats were divided into 3 groups: a control group, a 0.5% CRE treated group, and a 1% CRE treated group. Consumption of CRE extract for 5 weeks in SHR significantly suppressed blood pressure rise with aging (p<0.05). After eating the experimental diets, the triglycerides in serum was significantly lower in the CRE group than that in the control group. The fasting glucose levels of the 0.5% and 1% CRE group had a tendency to be lower compared with those of the control group. Total cholesterol, HDL-cholesterol and HTR (HDL-cholesterol/total cholesterol) of the SHR in the 0.5% and 1% CRE diet were significantly increased compared to the control diet. Thus, long term consumption of CRE might be beneficial in lowering high blood pressure and the improvement of lipid metabolism in SHR rats.
Comparative Study on Dietary habits, Food Intakes, and Serum Lipid Levels according to Kimchi Consumption in College Students
Lee, Se-Young ; Song, Yeong-Ok ; Han, Eung-Soo ; Han, Ji-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 351~361
DOI : 10.3746/jkfn.2012.41.3.351
This study was carried out to compare the differences in dietary habits, food consumption patterns, nutrient intakes, and serum lipid levels according to kimchi consumption in college students. The anthropometric and biochemical parameters of blood samples from the subjects were investigated, as well as a kimchi frequency questionnaire, 24-hour food recall and dietary habits. The subjects were divided into two groups according to their kimchi consumption level based on the quantitative kimchi frequency questionnaire-kimchi consumption under 50 g group and kimchi consumption over 50 g group. As kimchi consumption increased, consumption of white rice (p<0.05) and noodles increased, whereas the consumption of confections decreased. The kimchi consumption over 50 g group was more likely to eat balance meals (p<0.05), and consume fruits and vegetables (p<0.05) than the other group. On the other hand, the kimchi consumption under 50 g group was more likely to consume milk than the kimchi consumption over 50 g group. The energy and sodium (p<0.05) intakes in the kimchi consumption over 50 g group were higher compared to the kimchi consumption under 50 g group. Kimchi consumption was positively correlated with HDL-cholesterol and negatively correlated with body fat, BMI, and blood glucose level. In addition, kimchi consumption was positively correlated with cereals, meats, and vegetables intakes, and negatively correlated with milk and dairy product intakes. However, there was no significant difference between the two groups.
Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics
Lee, Bom-Ee ; Lee, Hee-Jae ; Cho, Eun-Ae ; Hwang, Keum-Taek ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 362~368
DOI : 10.3746/jkfn.2012.41.3.362
This study examined the fatty acid compositions of the fats extracted from 14 commercial coffee creamers and 11 instant coffee mixes, and evaluated the sensory characteristics of the coffees using different coffee creamers. The fat content in the 14 coffee creamers and 11 coffee mixes was 15~28% and 8~14%, respectively. The fats in 12 coffee creamers consisted of 34~45% lauric, 15~19% myristic and 10~18% palmitic acids. The fats in the other 2 coffee creamers consisted of 43% palmitic, 39% oleic and 10% linoleic acids. The fatty acids of the fats in the 11 coffee mixes were almost all saturated with lauric acid being the most abundant (44~45%). Coconut oil or palm kernel oil might have been used to manufacture the 12 coffee creamers and 11 coffee mixes, which had a higher lauric acid content. Palm oil (PO) might be a fat source for the other 2 coffee creamers. The sensory characteristics of five coffee mixes were evaluated based on their fatty acid compositions. The coffees with the creamers, which had a higher lauric acid content, were significantly more acceptable than those with a higher palmitic acid (p<0.05). The sensory evaluation of the coffees made with the creamers composed of hydrogenated coconut oil (HCO) and PO at different ratios showed that the acceptability increased with increasing HCO content. This suggests that PO may have a negative impact on the sensory characteristics.
Quality Characteristics of Muffins with Added Acorn Jelly Powder and Acorn Ethanol Extract Powder
Kim, Seung-Hee ; Lee, Won-Kyung ; Choi, Chang-Suk ; Cho, Soo-Muk ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 369~375
DOI : 10.3746/jkfn.2012.41.3.369
In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.
Study on the Quality Properties of Hardtack Added with Acorn Jelly Powder and Acorn Ethanol Extract
Lee, Won-Kyoung ; Kim, Seung-Hee ; Choi, Chang-Suk ; Cho, Soo-Muk ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 376~382
DOI : 10.3746/jkfn.2012.41.3.376
This study examined the effects of acorn (Quercus. acutissima CARR.) jelly powder (0%, 25%, 50%, and 75%) and acorn extract (0%, 0.1%, 0.5%, and 1.0%) addition on the quality characteristics of hardtack. In the sensory test, acorn jelly powder added group scored 50% higher than the other added group. Regarding hardtack color, L (lightness) and b (yellowness) values decreased with increasing acorn powder and acorn extract addition. Hardness of hardtack increased with added acorn jelly powder, but no significant difference was observed with acorn extract. The taste and texture of the hardtack 0.1% acorn extract added group significantly increased. Overall, preferences decreased with increasing acorn extract but not significantly. In conclusion, the results of this study suggest that addition of 50% acorn jelly powder in combination with addition of less than 0.1% acorn extract to hardtack was the most desirable.
Quality Characteristics of Low-Salt Yacon Jangachi Using Rice Wine Lees during Storage
Jung, Hee-Nam ; Kim, Hae-Ok ; Shim, Hae-Hyun ; Jung, Hyun-Sook ; Choi, Ok-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 383~389
DOI : 10.3746/jkfn.2012.41.3.383
The objective of this study was to develop and standardize a preparation method for low-salt yacon jangachi using rice wine lees. The proximate composition of yacon was 81.08% (moisture), 0.77% (crude protein), 0.14% (crude lipid) and 0.70% (crude ash). In order to determine the preferred sodium concentrations of soaking solution and rice wine lees, we investigated the quality characteristics of yacon jangachi during storage for 50 days at
. The salinity of yacon jangachi using rice wine lees with 2% and 4% salt increased with storage time, but the salinity did not rise above 3% during storage for 50 days. The salinity of rice wine lees with 4% salt decreased during storage time. a and b color values along with sheared force of yacon jangachi increased as storage time increased, but L color value was reversed. In the sensory evaluation, the color preference for yacon jangachi increased during storage time, and the taste preference was highest at day 30. The flavor preference decreased during storage time, but the texture preference was reversed. In the sensory evaluation of overall preference, yacon jangachi using rice wine lees with 0% salt decreased at day 30, whereas yacon jangachi using rice wine lees with 2% and 4% salt increased during storage time. In conclusion, the salinity of yacon jangachi stored for 50 days with 4% salt did not rise above 3%, and softening was not observed.
Optimization of Corni fructus Extracts by Response Surface Methodology
Lee, Hye-Jin ; Do, Jeong-Ryong ; Kwon, Joong-Ho ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 390~395
DOI : 10.3746/jkfn.2012.41.3.390
Response surface methodology was used to monitor the characteristics of Corni fructus. A maximum electron donating ability of 81.27% was obtained at 119.71 W of microwave power, 7.71% of ethanol concentration, and 4.21 min of extraction time. The maximum inhibitory effect on tyrosinase was 105.92% at 143.36 W of microwave power, 58.19% ethanol concentration, and 6.71 min of extraction time. The maximum superoxide dismutase like activity was 87.08% under the extraction conditions of 107.33 W of microwave power, 96.14% ethanol concentration, and 31.49 min of extraction time. The total polyphenol content showed a maximum of 475.86 mg% at 140.29 W of microwave power, 27.44% ethanol concentration, and 58.69 min of extraction time. Based on the superimposition of four-dimensional RSM data regarding the electron-donating ability, inhibitory effect on tyrosinase, superoxide dismutase like activity, and total polyphenol content, the optimum ranges of extraction conditions were found to be at 78~98 W of microwave power, 3~33% ethanol concentration, and 3.6~9 min of extraction time.
Selection of Probiotic Bacteria from Yulmoo Kimchi Using a Stimulated Human Intestinal Model System
Kang, Mi-Ran ; Kim, Da-Ram ; Kim, Tae-Woon ; Park, Sung-Hee ; Kim, Hyun-Ju ; Jang, Ja-Young ; Han, Eung-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 396~401
DOI : 10.3746/jkfn.2012.41.3.396
To select potent probiotics from lactic acid bacteria in Yulmoo Kimchi, an in vitro and stimulated human intestinal model system (SHIMS) test were performed. One Leuconostoc mesenteroides strain from five strains of Yulmoo Kimchi and one Lactobacillus plantarum from 12 strains of KCTC and KCCM were selected according to survival in acidic and bile salts conditions. Between the two species, Leu. mesentroides displayed higher survival activity in a SHIMS test. The strain was identified as Leu. mesentroides by 16S rRNA sequencing and was designated as Leu. mesentroides K01.
Effects of Aqueous Chlorine Dioxide and UV-C Irradiation on Decontamination and Growth of Microbes during Chilled Storage of Celery and Cherries
Song, Hyeon-Jeong ; Chun, Ho-Hyun ; Jo, Wan-Sin ; Song, Kyung-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 402~407
DOI : 10.3746/jkfn.2012.41.3.402
The effects of a combined treatment of aqueous chlorine dioxide (
) and ultraviolet-C (UV-C) irradiation on microbial growth in celery and cherries were investigated. Celery and cherry samples were treated with 50 ppm
, UV-C at dose of 10 kJ/
, and a combination of
and UV-C. The changes in the counts of Escherichia coli O157:H7 inoculated in the celery and cherries as well as those of total aerobic bacteria, yeast and molds in the celery and cherries were investigated after each treatment. After the combined treatment of aqueous
and UV-C irradiation, the populations of E. coli O157:H7 in the inoculated celery and cherries were reduced by 2.8 and 3.0 log CFU/g, respectively, compared to those of the control. For the un-inoculated celery and cherries, the populations of total aerobic bacteria were reduced by 2.9 and 1.8 log CFU/g, respectively, compared to the control. In addition, the populations of yeast and molds were decreased by 1.8 and 1.2 log CFU/g, respectively. These results suggest that the combined treatment of 50 ppm
and UV-C at a dose of 10 kJ/
would be an effective technology for decontamination and improving the microbiological safety in celery and cherries during chilled storage.
Satisfaction and Preference of School Milk Program of Elementary School in Ulsan
Kim, Kyung-A ; Kim, Hyun-Ah ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 408~417
DOI : 10.3746/jkfn.2012.41.3.408
This study examined the satisfaction of a school milk program as well as the preference of school milk and flavored milk. The subjects of this study were
A Survey on the Consumer Preferences for Korean Rice Cake Packaging in the Seoul Metropolitan Area
Choi, Woo-Suk ; Park, Sang-Kyu ; Lee, Youn-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 418~429
DOI : 10.3746/jkfn.2012.41.3.418
In this study we surveyed the packaging preferences of consumers for Korean rice cakes as current commercial products in Korea. The questionnaire was developed from a preliminary investigation of typical rice cake packaging patterns and sent to 2332 residents in Korea by random sampling mail. The questionnaire contained questions on the preferences of interior design in packaging, opening methods, individually separated types, printing position, packaging methods, and packaging materials such as paper and plastic. There were responses from 304 residents. The collected data was analyzed by an SPSS package program. Most of the packaging used for Korean rice cakes was plastic (58.9%) which was used for packaging materials and stretch wrap (42.9%) as packing methods. The results showed the preference was the perforated line type used by hand for opening a packaging and interior packaging design with 2~3 partitions. Most respondents expressed an interest in using individual packaging and having printing directly on the packaging. Also, the respondents preferred the packaging design that let them see the contents of a package. Based on the results of the questionnaire, this paper suggested that most consumers would prefer to choose a packaging system with a partition design in a plastic container, individually separated products, and a transparent container for Korean rice cakes. The results of packaging preferences could provide important information for suitable packaging development for Korean rice cakes. Further research should be conducted to improve the shelf life of Korean rice cakes with functional packaging systems such as modified atmosphere packaging or anti-microbial packaging.
Effects of Aged Black Garlic Extracts on the Rheology of Flour Dough
Wang, Sug-Ja ; Lee, Jeong-Hoon ; Choi, Mi-Jung ; Lee, Si-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 3, 2012, Pages 430~435
DOI : 10.3746/jkfn.2012.41.3.430
This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis,
value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.