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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
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The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 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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Antioxidant and Physiological Activities of Capsicum annuum Ethanol Extracts
Kim, Hun-Joong ; Hong, Chung-Oui ; Nam, Mi-Hyun ; Ha, Young-Min ; Lee, Kwang-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 727~732
DOI : 10.3746/jkfn.2012.41.6.727
The goal of this study is to determine the activities of antioxidants and antiglycation from the extracts of various Capsicum annum (known as pepper) ethanolic extract (CAE). We tested the extracts of Capsicum annum seeds and pericarps using 70% ethanol. The CAE showed antioxidant activities in a 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay, 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, ferric-reducing antioxidant power assay, total flavonoid content, and total polyphenol content. Also, the physiological activities of CAE on glycation inhibition activities, anti-
-glucosidase activities, and tyrosinase activities were measured. As a result, green and red Capsicum annuum seeds show higher levels of antioxidant activities. In addition, the physiological activities are also more effective in the seeds than in the plant pericarps. A radar chart proves that antioxidants and physiological activities are more effective coming from the seeds. And the red Capsicum annuum seeds are more effective than the green ones.
Physicochemical Characteristics and Antioxidant Activities of Luffa cylindrica (L.) Roem
Lee, Gyu-Ok ; You, Yang-Hee ; Hwang, Kwon-Tack ; Lee, Jeong-Min ; Lee, Ho-Joon ; Jun, Woo-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 733~738
DOI : 10.3746/jkfn.2012.41.6.733
Physiochemical characteristics of Luffa cylindrica (L.) Roem and antioxidant activities of its four extracts were analyzed. The chemical composition of L. Roem contained 93.69% moisture, 1.64% crude fiber, 0.52% crude protein, 0.27% crude fat, and 0.06% crude ash. The major minerals were potassium, phosphrous, and calcium. We also analyzed the major organic acids, acetic acid and succinic acid. In free amino acids,
-aminoisobutyric acid showed the highest concentration (100.74 mg/100 g), followed by phosphoethanolamine, urea, asparagine, and valine. Glutamic acid was the highest hydrolyzed amino acid with 1,039.99 mg/100 g followed by aspartic acid, lysine, and arginine. Four extracts from L. Roam, hot-water (LCH), cold-water (LCC), 80% ethanol (LCE), and methanol (LCM), were prepared. Total phenolic and flavonoid levels of LCE exhibited higher than three extracts. The antioxidant potential of extracts from L. Roem were investigated using DPPH, ABTS, and NBT assays. Of the four extracts, LCE had relatively high antioxidant capability on DPPH and superoxide anion radical scavenging activities (12.13%, 16.88%, and 26.61%). Based on the above results, it is suggested that an 80% ethanolic extract from L. Roem was a natural antioxidant material for health food and should be a good ingredient for functional food.
Antioxidative Components and Activity of Domestic Cirsium japonicum Extract
Jang, Mi-Ran ; Hong, Eun-Young ; Cheong, Jae-Hoon ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 739~744
DOI : 10.3746/jkfn.2012.41.6.739
Cirsium japonicum (Gyonggido (GG), Gangwondo (GW), Jeollanamdo (JN) and Jejudo (JJ)) were investigated for their antioxidative components (total polyphenol and flavonoid contents) and their antioxidant activities (2,2-diphenyl-1-picrylhydrazyl) (DPPH), 2,2`-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and reducing power). Analysis of antioxidative components and activities showed significant (p<0.05) differences across samples from various regions (GG, GW, JN, JJ). Amounts of total polyphenol and flavonoid contents were in the order of GG
GW>JJ>JN (p<0.05). The results of the antioxidative activity test of Cirsium japonicum showed that GG and GW had higher activities compared to others (p<0.05). Therefore, the results of the antioxidative activity test (DPPH, ABTS, FRAP and reducing power) were correlated with total polyphenol and flavonoid contents values.
Quality Characteristics and Antioxidative Effect of Yukwa Prepared with Lycii fructus Powder
Park, Bock-Hee ; Yang, Hyo-Hyun ; Cho, Hee-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 745~751
DOI : 10.3746/jkfn.2012.41.6.745
The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at
for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.
The Quality Characteristic and Antioxidant Properties of Saccharified Strawberry Gruels
Kim, Jin-Sook ; Kim, Ja-Young ; Chang, Young-Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 752~758
DOI : 10.3746/jkfn.2012.41.6.752
We conducted this study to investigate the quality and antioxidant properties of saccharified strawberry gruel with different ratios of strawberry rice mash. Different samples of saccharified strawberry gruel with different ratios of strawberry puree were prepared, and the proximate composition, sweetness, pH, acidity, color difference, texture, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing strawberry puree content, the proximate compositions, sweetness, and total acidity of the strawberry gruel increased, and pH decreased significantly (p<0.05). Saccharified strawberry gruel prepared with 15% to 45% strawberry puree displayed significantly lower viscosity. As the amount of strawberry puree increased, the Lvalue, and b-value decreased, whereas the a-value increased. The free sugar content of fructose, glucose, maltose, sucrose, and total free sugar increased significantly (p<0.05). Strawberry gruel with 30% added strawberry puree was the most preferred for, its color, flavor, taste, texture, and overall acceptability preference. With increasing strawberry puree content, the total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging of strawberry gruel increased significantly (p<0.05). From these results, we found that adding 30% strawberry puree was the best way to make gruel with high sensory qualities.
Hypoglycemic Effect of Smallanthus sonchifolius (Yacon) Extracts on Animals with Streptozotocin-induced Diabetes
Oh, Hong-Geun ; Kang, Young-Rye ; Kim, Jung-Hoon ; Moon, Dea-In ; Seo, Min-Young ; Park, Sang-Hoon ; Choi, Kwang-Ho ; Kim, Chang-Ryong ; Kim, Sang-Hyun ; Oh, Ji-Hyun ; Kim, Sun-Young ; Kim, Min-Gul ; Chae, Soo-Wan ; Kim, Ok-Jin ; Lee, Hak-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 759~765
DOI : 10.3746/jkfn.2012.41.6.759
This study was performed to investigate improvements in diabetes mellitus by extracts of yacon in streptozotocin (STZ)-induced diabetic rats. Fifty rats were divided into a normal group and four experimental groups. STZ (45 mg/kg) was injected intraperitoneally to induce type I diabetes in the four experimental groups. Yacon extracts were administered for 5 weeks. Forty-five ICR mice were also divided into one positive control group and four experimental groups for the oral glucose tolerance test (OGTT) after fed yacon extract. The control group did not eat any yacon extracts, while Group 1 (GI) was fed 125 mg/kg of yacon extracts, Group 2 (GII) was fed 250 mg/kg of yacon extracts, and Group 3 (GIII) was fed 500 mg/kg of yacon extracts. After treatment for 5 weeks, blood glucose in GIII group showed decreased tendency at the 5 week. In OGTT by glucose, the glucose level of yacon treatment group in diabetic rats was significantly decreased compared to the glucose level of the control group, but there was no difference in OGTT by maltose. In ICR mice, the glucose level of the experimental group in OGTT by maltose was significantly decreased compared to the control group. The area of the islets of Langerhans was increased by yacon treatment in a dose-dependent manner on diabetic rats. Insulin concentration of the GIII group was also decreased compared to the control group, while the concentration of fructosamine, total cholesterol, and triglycerides in serum showed no difference. OGTT by glucose or maltose in ICR mice or diabetic rats, area of the Islets of Langerhans, and insulin concentration improved. Yacon treatment may be a useful therapeutic and preventive strategy for diabetes mellitus.
Effect of Diets with Mulberry Leaf and Cudrania tricuspidata Leaf Powder Supplements on Blood Glucose-Related Biomarkers in Streptozotocin-Induced Diabetic Rats
Park, Ju-Hun ; Lee, Kyoung-Won ; Sung, Ki-Seung ; Kim, Sung-Soo ; Cho, Kyung-Dong ; Lee, Bog-Hieu ; Han, Chan-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 766~773
DOI : 10.3746/jkfn.2012.41.6.766
This study investigates the effects of diets with mulberry leaf and Cudrania tricuspidata leaf supplements on blood glucose-related biomarkers in streptozotocin-induced diabetic rats. Male diabetic Sprague-Dawley rats were divided into groups and fed several diets. Group A was fed a diet with a 10% supplement of mulberry leaves. Group B was fed a diet with a 10% supplement of mulberry leaves and an additional 10% supplement of Cudrania tricuspidata leaves. Group C was fed a diet with a 10% supplement of mulberry leaves and an additional 30% supplement of Cudrania tricuspidata leaves. Group D was fed a diet with a 10% supplement of Cudrania tricuspidata leaves. Group E was the DM control. All diets were based on AIN-93G diet and they all lasted 6 weeks. The blood glucose levels of groups B and C stayed similar to initial levels (reference blood glucose) for the experimental period, which was significantly lower than levels in groups A, D, and E at the 6th week (p<0.05). And the area under the blood glucose curve (AUC) was also significantly lower in groups B and C than in groups D and E (p<0.05). The fasting blood glucose level after the experiment was significantly lower in groups B and C (p<0.05), and the C-peptide content of group C was as high as 50 pmol/L on average. The HbA1c content was also significantly lower in groups A and B than in group E (p<0.05). The serum TG, AST, and ALT levels were significantly decreased in groups A, B, and D than in group E (p<0.05). From the findings, it is shown that a diet of 1:1 mulberry and Cudrania tricuspidata leaf supplements could improve blood glucose-related biomarkers.
Chlorogenic Acid Enhances Glucose Metabolism and Antioxidant System in High-fat Diet and Streptozotocin-induced Diabetic Mice
Lee, Jin ; Seo, Kwon-Il ; Kim, Myung-Joo ; Lee, Su-Jin ; Park, Eun-Mi ; Lee, Mi-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 774~781
DOI : 10.3746/jkfn.2012.41.6.774
This study investigated dose-response effects of chlorogenic acid (CA) on glucose metabolism and the antioxidant system in streptozotocin (STZ)-induced diabetic mice with a high-fat diet (HFD). Male ICR mice were fed with a HFD (37% calories from fat) for 4 weeks prior to intraperitoneal injection with STZ (100 mg/kg body weight). Diabetic mice were supplemented with two doses of CA (0.02% and 0.05%, wt/wt) for 6 weeks. Both doses of CA significantly improved fasting blood glucose level, glucose tolerance and insulin tolerance without any changes in plasma insulin and C-peptide levels. Plasma leptin concentration was significantly higher in the CA-supplemented groups than in the diabetic control group. Both doses of CA significantly increased hepatic glucokinase activity and decreased glucose-6-phosphatase activity compared to the diabetic control group. The ratio of glucokinase/glucose-6-phosphatase was dose-independently higher in CA-supplemented mice than in diabetic control mice. CA supplementation dose-independently elevated superoxide dismutase and catalase activities, whereas it lowered lipid peroxide levels compared to the diabetic control mice in the liver and erythrocyte. These results suggest that low-dose CA may be used as a hypoglycemic agent in a high-fat diet and STZ-induced diabetic mice.
Anti-obesity Effects of Capsule-filled Cheonggukjang Added with Arrowroot (Pueraria thunbergiana) Extracts in ob/ob Mice
Kim, Kil-Soo ; Hong, Joo-Heon ; Kim, Dae-Ik ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 782~789
DOI : 10.3746/jkfn.2012.41.6.782
This study was designed to evaluate the anti-metabolic syndrome effects of capsule-filled cheonggukjang (CGJ) added with arrowroot (Pueraria thunbergiana) extracts on body weight, adiposity and lipid metabolism in ob/ob mice. Experimental groups were normal control group (NC: basal diet), positive control group (PC: 2% CGJ), CGJ added with arrowroot extracts group (AR: 2% arrowroot in CGJ), and capsule-filled CGJ added with arrowroot extracts group (ARC: 2% arrowroot CGJ capsule). Each group was fed experimental diet for 10 weeks. Final body weight gain and atherogenic index were significantly lower in the ARC than NC group. Serum levels of total cholesterol, LDL-cholesterol, and triglycerides, blood glucose and atherogenic index were significantly lower in the ARC than NC group. Furthermore, fatty liver and regional lipid accumultion in ob/ob mice were inhibited in the ARC group. The hepatic activities of superoxide dismutase, catalase and glutathione S-transferase were significantly higher in the ARC than NC group. Therefore, the anti-matabolic syndrome effects of the ARC group were higher than the AR group. In conclusion, these results indicated that CGJ added with arrowroot mediates its anti-obesity effects in ob/ob mice by improving lipid metabolism and antioxidant enzyme.
Hepatoprotective Activity of Fermented Curcuma longa L. on Galactosamine-Intoxicated Rats
Kim, Yong-Jae ; You, Yang-Hee ; Jun, Woo-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 790~795
DOI : 10.3746/jkfn.2012.41.6.790
In this study, the general components and minerals of fermented Curcuma longa L. (FC) by Aspergillus oryzae were examined as well as the hepatoprotective effects of FC on acute hepatotoxicity induced by a single dose of galactosamine (GalN, 650 mg/kg body weight (b.w.)). The FC was found to consist of 0.15% moisture, 4.68% crude fat, 4.35% crude protein, 6.92% crude fiber, and 6.83% crude ash. The P, Ca, and Mg levels in FC were also quantitatively analyzed. Male Sprague-Dawley rats were divided into six groups; nontreated control, GalN, 150 mg/kg b.w. of silymarin plus GalN, 30 mg/kg b.w. of FC plus GalN, 100 mg/kg b.w. of FC plus GalN, and 300 mg/kg b.w. of FC plus GalN. Pretreatment 300 mg/kg b.w. of FC during 14 days significantly decreased the increased in aspartate aminotransferase, alanine amino transferase, and triglyceride (TG) induced by GalN. Severe liver damage, hepatocellular necrosis, infiltration of inflammatory cells, and councilman body necrosis on histopathological liver tissues were observed in GalN treated rats. Administration of 300 mg/kg b.w. of FC significantly decreased the degree of live damage. These results suggest that FC displays hepatoprotective activity and FC was able to lower the TG levels in serum; thus, FC may serve as a useful material for health food and clinical conditions associated with liver disease.
Perception and Utilization of Food Labeling System of Middle School Students in Gwangju
Kim, Yun-Ji ; Jeon, Eun-Raye ; Yoo, Maeng-Ja ; Jung, Lan-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 796~806
DOI : 10.3746/jkfn.2012.41.6.796
This study was conducted to investigate dietary attitude, and nutritional knowledge of middle school students in Gwangju and examine their perception and utilization of food labeling systems. The total and mean dietary attitude scores were 75 and 49.47, respectively. The total and mean nutrition knowledge scores were 15 and 10.88, respectively. Girls showed significantly higher nutrition knowledge than boys (p<0.01). Overall, 62.9% of respondents checked food labeling, and there were significant differences in dietary attitudes among groups that did and did not checking labeling (p<0.001), with higher dietary attitude being associated with checking the label. Moreover, higher nutritional knowledge was associated with checking the food label. Individuals who checked the food label considered the expiration date (54.9%), product name (14.4%) and price (10.2%). The main reasons for checking food labeling were (in descending order) to confirm the expiration date (61.6%), determine the ingredients and nutritional information, learn how to store the product, and compare the price and weight with other products. The overall satisfaction with the food labeling system was 16.20 out of 30, and significant differences (p<0.001) were observed among individuals with high, moderate and low dietary attitudes, as indicated by satisfaction scores of 17.54, 16.32 and 14.86, respectively. Individuals with high, moderate and low dietary attitudes had nutritional knowledge scores of 15.79, 16.08, and 17.08 respectively. The overall score for understanding nutrition labeling was 4.71 out of 7, and the understanding differed significantly among groups (p<0.01), with those with moderate food attitudes having the highest score.
The Factors for Korean Dietary Life Adaptation of Female Immigrants in Multi-cultural Families in Busan
Lee, Jeong-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 807~815
DOI : 10.3746/jkfn.2012.41.6.807
This study was carried out to investigate the factors affecting the dietary adaptation of female immigrants in multi-cultural families in Busan. The survey was conducted from October 10 to November 30, 2010 using questionnaires, and the data was analyzed using the SPSS program. The subjects were mainly from China (58.8%), Vietnam (14.7%), Philippines (8.8%) and Japan (7.4%). The longer they had resided in Korea, the lower their preference they had for Korean foods. There were no significant differences in preference according to their nationality. The subjects reported that their consumption of cereals (36.7%), meats (40.0%), fish (50.8%), milk and dairy products (47.4%), vegetables (48.3%), fruits (44.8%), fat and oil (29.1%) and beverages (32.8%) were increased after immigration. They usually obtained information about Korean foods from family (26.5%) and television and internet (26.5%). Sixty four point seven percent of the females ate `everyday` Korean foods and 30.9% ate their home country foods every day. A higher will for learning Korean foods, intake frequency and age resulted in a higher adaptation of Korean dietary life. Lower marital conflict resulted in higher adaptation. These results suggest that it would be effective to provide systematic nutrition education program for female immigrants and their families to adapt to Korean dietary life.
Analysis of Gel Powders Created from Different Acorn Crude Starches to Determine Country of Origin
Yang, Kee-Heun ; Lee, Kun-Jong ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 816~822
DOI : 10.3746/jkfn.2012.41.6.816
Volatile components of acorn crude starches and gel powder created from them were analyzed by Gas Chromatograph-Ion Mobility Mass Spectrometry (GC-IMS). Crude starches were obtained from acorns harvested in South Korea (KAS), China (CAS), and North Korea (NAS). The principal component analysis (PCA) of each volatile component exhibited a significant contribution of PC 1 showing up to 60.5%. The acorn crude starch from KAS could be distinguished from crude starch from China by PC 1 (p<0.05). However, NAS and CAS could not be segregated statistically by the PC 1 component. PC 2, which exhibited 22.8% contribution, of KAS, also showed a meaningful difference (p<0.05) from those of CAS and NAS, making it possible to distinguish domestic acorn starch from imports.
Texture and Descriptive Sensory Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier
Kim, Sang-Sook ; Chung, Hae-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 823~828
DOI : 10.3746/jkfn.2012.41.6.823
Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at
. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.
Effect of Oyster Mushrooms on Meat Tenderization
Chung, Koo-Min ; An, Hui-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 829~833
DOI : 10.3746/jkfn.2012.41.6.829
To investigate the effects of oyster mushrooms (Pleurotus ostreatus) on beef and pork tenderization, freezedried mushroom (whole, cap, and stem) powder and mushroom extracts were prepared. Both fresh and boiled beef and pork had mushroom power and extract powders spread on them, and let sit for 30 minutes at room temperature. After that, the hardness and amino nitrogen content of the meats were measured. The hardness of the meat decreased by about 20%~35% after spreading. Also, the amino nitrogen contents increased due to the effect of protease in the mushrooms. The effects were greater in raw beef. The mushrooms showed almost the same effects regardless of which part of the mushrooms were used (whole, cap, and stem).
Physicochemical and Sensory Characteristics of Yakju Fermented with Different Ratios of Dandelion (Taraxacum platycarpum) Root Powder
Lee, Jong-Bok ; Lee, Jong-Suk ; Kim, Myung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 834~839
DOI : 10.3746/jkfn.2012.41.6.834
The physicochemical and sensory characteristics of Yakju fermented with different ratios of Taraxacum platycarpum (dandelion) root powder (0, 5, 10, and 15%) were investigated. The pH of Yakju decreased and the total acidity and sugar content increased according to the addition of dandelion root powder. Dandelion root powder (15%) showed significantly higher reducing sugar content on the 3rd day of fermentation compared with other groups, including the control. Also, further exposure of fermentation time showed a declining pattern of reducing sugar content. Including control, the alcohol content increased in all Yakju samples fermented with dandelion root powder as fermentation progressed. The Yakju fermented with 5% dandelion root powder showed the highest sensory scores for color, aroma, taste, swallowing, and overall acceptability as
, respectively. In the present study for the production of Yakju, 5% dandelion root powder was the most appropriate amount to be added for the production of Yakju. The result obtained here may provide fundamental data for the traditional Yakju industry, which is interested in using a variety of natural resources.
Trypsin Inhibitory Activity of Water Extracts from Ecklonia cava as Affected by Temperature and pH
Jung, Seul-A ; Kim, Koth-Bong-Woo-Ri ; Kim, Min-Ji ; Kim, Dong-Hyun ; SunWoo, Chan ; Kim, Hyun-Jee ; Jeong, Da-Hyun ; Jeong, Hee-Ye ; Kim, Tae-Wan ; Cho, Young-Je ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 840~845
DOI : 10.3746/jkfn.2012.41.6.840
This research was done to verify the inhibitory activity of water extracts from Ecklonia cava (WE-EC) against trypsin and the effects on various temperature and pH conditions. The WE-EC showed high trypsin inhibitory activity of 76, 62 and 60% at concentrations of 5, 2.5 and 1 mg/mL, respectively. In all heat treatments excepted for two conditions, such as
for 20 min and
for 15 min, the inhibitory activity was stable compared with the untreated group. With regard to pH stability, the WE-EC showed no significant changes at pH 2~8, but somewhat decreased inhibitory activity was revealed at pH 10. Therefore, the WE-EC could be used in the food industry as a natural trypsin inhibitor.
Effect of Moisture Content and Temperature on Physical Properties of Instant Puffed Rice Snacks
Tie, Jin ; Yu, Je-Hyeok ; Ryu, Gi-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 846~852
DOI : 10.3746/jkfn.2012.41.6.846
The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at
. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.
A Survey on the Preferences and Recognition of Multigrain Rice by Adding Grains and Legumes
Jang, Hye-Lim ; Im, Hee-Jin ; Lee, Yu-Jin ; Kim, Kun-Woo ; Yoon, Kyung-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 853~860
DOI : 10.3746/jkfn.2012.41.6.853
This study investigated the preference and recognition of cooked rice mixed with multigrains. The data for the analysis was collected from 464 people who were residing in Seoul, Gyeongsang and Jeolla area, and analyzed by the SPSS 18.0 program. The result showed that 77.8% of the respondents liked cooked rice mixed with multigrain, showing significant difference by age (p<0.001) and occupation (p<0.01). Of the respondents, 33.8% consumed cooked rice mixed with multigrains at least once a day, showing significant difference by gender (p<0.01), age (p<0.001) and occupation (p<0.001). The most popular type of grains to mix with rice were, in order, black rice (3.8)> brown rice (3.7)> barley (3.7)> proso millet (3.4)> foxtail millet (3.4)> SoRiTae (3.3)> sorghum (3.2)> adlay (3.2)> mung bean (3.1)> buckwheat (3.0)> BacTae (2.8). A total of 32.5% of the respondents answered that 21~30% was proper mixing ratio of multigrains-added cooked rice, showing age (p<0.001), occupation (p<0.001) and resident area (p<0.05). Three or four kinds of grains were preferred to mix cooked rice, showing significant difference by age and occupation (p<0.001). Of the respondents, 43.1% chose price reduction as the most desired improvement of multigrains in the market. Most of the subjects had affirmative view intake of cooked rice mixed with multigrains, but recognized that multigrains were expensive. From these results, this study will provide basic information for the increased availability of multigrains and optimization of the multigrain ratio mix.
Purchasing Status and Supplier Performance Evaluation of School Foodservice in Chanwon, Korea
Jung, Hoi-Jung ; Kim, Hyun-Ah ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 861~869
DOI : 10.3746/jkfn.2012.41.6.861
This study was conducted to investigate the purchasing status and to compare supplier performance evaluations between competitive bidding and negotiated contracts in school foodservice in Changwon, Korea. A total of 190 questionnaires were distributed and 167 (return rate 87.9%) were collected from June 29 to September 28, 2010, and then a total of 151 (analysis rate 79.5%) were used for the final analysis. First, 91.4% of food product purchases for school meals were contracted through competitive bidding, especially limited competitive bidding. It mainly consisted of agricultural products, processed food, and eco-friendly agricultural products (fruit). Second, 78.8% of schools purchased food products by negotiated contracts, while single negotiation accounted for 59.7%. Food products by negotiated contract consisted of meat, kimchi, and fish. Third, the purchase status of competitive bidding and negotiated contracts showed a significant difference in agricultural products (p<0.001), fish (p<0.001), meats (p<0.001), poultry (p<0.001), antibiotic-free poultry (p<0.001), eco-friendly grain (p<0.001), eco-friendly agricultural products (fruit) (p<0.001), eco-friendly processed food (p<0.001), processed products (p<0.001), milk (p<0.001) and general grain (p<0.001) except for kimchi. Fourth, comparative analysis of supplier performance evaluation (on a 5-point Likert scale) of school foodservice showed that price of product of competitive bidding (3.73) was significantly higher than that of negotiated contract (2.95) (p<0.001), and the overall performance level of the negotiated contract (3.85) was significantly higher than that of competitive bidding (3.61) (p<0.01). The supplier performance evaluation levels of product packaging (p<0.01), product quality at the time of delivery (p<0.001), hygiene of products (p<0.001), consistency to specification (p<0.001), swiftness of return and exchange (p<0.001), emergency delivery (p<0.001), service of delivery staff (p<0.05), and handling of complaints (p<0.001) of negotiated contracts were significantly higher than those of competitive bidding of school foodservice. In conclusion, school foodservice selected food suppliers both by adopting competitive bidding and negotiated contracts. And there was a significant difference of school foodservice supplier performance between competitive bidding and negotiated contracts in Changwon, Korea.
Determination of Capsaicinoids in Selected Commercial Pepper Powders and Pepper-Containing Products Using HPLC and Method Validation
Ham, Hyeon-Mi ; Sung, Mi-Sun ; Kim, Young-Hwa ; Choi, Young-Min ; Jeong, Heon-Sang ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 870~874
DOI : 10.3746/jkfn.2012.41.6.870
The objective of this study was to determine the content of capsaicinoids in different commercial pepper powders and pepper-containing products in the Korean market. The two major capsaicinoids in the samples, capsaicin and dihydrocapsaicin, were analyzed using reversed-phase HPLC. The levels of capsaicin and dihydrocapsaicin in pepper powders and pepper-containing products ranged from 0.21 to 78.24 and 0.20 to 38.82 mg/100 g sample, respectively. Pepper powders contained generally higher amounts of capsaicin and dihydrocapsaicin than pepper- containing products. In addition, the analytical method validation parameters including accuracy, precision, and specificity were provided to ensure the validity of the extraction procedure for capsaicinoid analysis. Overall recovery from pepper powder and pepper paste was close to 100% (n
Efficient Treatment Methods for Reducing Escherichia coli Populations in Commercially-Available Red Pepper Powder in Korea
Song, Young-Jin ; Park, Se-Won ; Chun, Se-Chul ; Choi, Mi-Jung ; Chung, Koo-Chun ; Lee, Si-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 6, 2012, Pages 875~880
DOI : 10.3746/jkfn.2012.41.6.875
This study was conducted to investigate the level of contamination of pathogenic Escherichia (E.) coli in 50 types of red pepper powders collected domestically. Pathogenic E. coli was confirmed using real-time PCR to confirm the 4 types of EAEC, EPEC, EHEC and ETEC. One sample out of 50 was contaminated with pathogenic E. coli. The type of pathogenic E. coli detected in the sample was EAEC. This study was also conducted to determine the effect of alcohol treatment on the reduction of E. coli populations in red pepper powder. The amount of E. coli in the control was
cfu/mL. The amount of E. coli in 10 minutes immersion treatment with 10% alcohol was
cfu/mL. In samples treated with over 20% alcohol, E. coli was not detected. This showed that 10 minutes of immersion in over 20% alcohol might be effective to reduce E. coli. This study was also conducted to determine the effect of UV irradiation on E. coli reduction. The number of E. coli in the control group was
cfu/mL. However, the number of E. coli in 45 min of the UV irradiated sample decreased to
cfu/mL. In contrast, E. coli was not detected in an over 60 min UV irradiated sample in
. This study showed that over 20% alcohol treatment and UV irradiation for 60 min was effective to control E. coli in red pepper powder.