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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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In Vitro Profiling of Bacterial Influence and Herbal Applications of Lonicerae Flos on the Permeability of Intestinal Epithelial Cells
Lee, Sin-Ji ; Lee, Myeong-Jong ; Jung, Ji-Eun ; Kim, Ho-Jun ; Bose, Shambhunath ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 881~887
DOI : 10.3746/jkfn.2012.41.7.881
This study was designed to examine influence of bacteria and herbal applications of Lonicerae Flos on the permeability of intestinal epithelial cells. The HCT-116 human intestinal cell was used as an in vivo model of "leaky gut". Dextran sodium sulphate (DSS) was used to induce an increase in the permeability of epithelial cell tight junctions. Probiotics including Lactobacillus acidophilus, Lactobacillus plantarum, Salomonella spp. and Staphylococcus aureus were used to evaluate bacterial influence on the intestinal epithelial cells. Herbal extract Lonicerae Flos was also assessed to find out what kind of effects it has when used alone or fermented with Lactobacillus plantarum. The permeability of intestinal cell lines was assessed using transepithelial electrical resistance (TEER) and horseradish peroxide (HRP) assessments. This data provides evidence for the probiotic benefits of intestinal permeability. The data also provides promising evidence of herbal effects on reducing intestinal permeability, especially when fermented with probiotics.
Anti-Inflammatory Activity of Salvia plebeia R. Br. Leaf through Heme Oxygenase-1 Induction in LPS-Stimulated RAW264.7 Macrophages
Jeong, Hye-Rim ; Sung, Mi-Sun ; Kim, Yung-Hwa ; Ham, Hyeon-Mi ; Choi, Young-Min ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 888~894
DOI : 10.3746/jkfn.2012.41.7.888
Salvia plebeia R. Br. (Labiatae), distributed in many countries such as Korea, China, India, Iran, and Australia, is used as a folk remedy for a variety of inflammatory diseases including hepatitis, cough, diarrhea, gonorrhea, menorrhagia, tumors, and hemorrhoids. This study focused on determining the involvement of anti-inflammatory heme oxygenase-1 (HO-1) in the inhibitory activity of an extract of Salvia plebeia R. Br. leaves (SPL) on nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) expression in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. SPL extract at the highest concentration (500
) significantly inhibited NO production by approximately 85% and suppressed iNOS protein expression by approximately 90% compared to LPS-stimulated cells. The SPL extract induced the expression of HO-1 in a dose-dependent manner, and blocking HO-1 activity abolished the inhibitory effects of the SPL extract on NO production. These results suggest that an SPL extract has potent anti-inflammatory activity through HO-1 induction in RAW264.7 macrophages.
Effects of Fractions from Benincasa hispida on Inhibition of Adipogenesis in 3T3-L1 Preadipocytes
You, Yang-Hee ; Jun, Woo-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 895~900
DOI : 10.3746/jkfn.2012.41.7.895
The effects of three fractions, hexane (BHHH), chloroform (BHHC), and ethyl acetate (BHHE), from water extract of Benincasa hispida on the underlying mechanisms of adipogenesis were investigated in 3T3-L1 cells. Intracellular lipid droplets were stained with Oil Red O dye and quantified. Compared to control, lipid accumulation significantly decreased by 11% and 13% upon treatment with BHHC and BHHE, respectively at a concentration of 50
. Intracellular triglyceride (TG) levels were also reduced by 21% and 16%, respectively, at the same concentration. To determine the mechanism behind the reductions in TG content and lipid accumulation, glycerol release and expression levels of adipogenic marker genes were measured. The levels of free glycerol released into culture medium increased by 13% and 17% upon treatment with BHHC and BHHE, respectively. In subsequent measurements using real-time polymerization chain reaction, the mRNA levels of
, and leptin significantly decreased upon treatment with BHHE (45%, 67%, and 35%) in comparison with non-treated control. These results suggest that BHHE inhibits adipocyte differentiation by blocking
, and leptin gene expression in 3T3-L1 cells, resulting in reduced lipid accumulation, increased glycerol release, and intracellular triglycerides.
Ishige sinicola Extracts Induce Apoptosis via Activation of a Caspase Cascade in Human HeLa Cells
Cho, Byoung-Ok ; Ryu, Hyung-Won ; So, Yang-Kang ; Jin, Chang-Hyun ; Byun, Myung-Woo ; Kim, Wang-Geun ; Jeong, Il-Yun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 901~906
DOI : 10.3746/jkfn.2012.41.7.901
The purpose of this study was to elucidate the anti-proliferative effect and the mechanisms underlying apoptosis induced by a methanol extracts from Ishige sinicola (ISE) in HeLa cells. ISE treatment for 24 hr significantly inhibited cell viability in a dose-dependent manner. Apoptosis was detected by Hoechst 33258 staining and an annexin V/PI assay after 24 hr treatment. Moreover, ISE treatment triggered the cleavage of caspase-8, -9, -3, and poly(ADP-ribose) polymerase (PARP) in dose-dependent and time-dependent manners. In addition, z-VAD-fmk, a general caspase inhibitor, blocked ISE-induced cell death. Taken together, these results suggest that ISE-induced apoptosis is mediated by the activation of a caspase cascade in HeLa cells.
Piceatannol-Induced G1 Arrest of the Cell Cycle is Associated with Inhibition of Prostaglandin E
Production in Human Gastric Cancer AGS Cells
Choi, Yung-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 907~913
DOI : 10.3746/jkfn.2012.41.7.907
Piceatannol (trans-3,4,3',5'-tetrahydroxystilbene) is a polyphenol detected in grapes, rhubarb, and sugarcane. Although recent experimental data revealed that this compound is known to exhibit immunosuppressive and antitumorigenic activities in several cell lines, the molecular mechanisms underlying anticancer activity are poorly understood. In the present study, we investigated possible further mechanisms by which piceatannol exerts its anti-proliferative action in cultured human gastric cancer AGS cells. Piceatannol treatment resulted in the inhibition of growth and G1 arrest of the cell cycle in a concentration-dependent manner, as determined by MTT assay and flow cytometry analysis. The induction of G1 arrest by piceatannol was associated with the modulation of cyclin-dependent kinases (Cdks) and cyclins, up-regulation of the expression of Cdk inhibitor p21 (WAF1/CIP1) in both transcriptional and translational levels, and the inhibition of phosphorylation of retinoblastoma proteins and E2F1 expression. In addition, piceatannol treatment caused a progressive decrease in the expression levels of cyclooxygenase (COX)-2 without significant changes in the levels of COX-1, which was correlated with a decrease in prostaglandin
Effects of Heat Treatment and Extraction Method on Antioxidant Activity of Several Medicinal Plants
Jang, Gwi-Yeong ; Kim, Hyun-Young ; Lee, Sang-Hoon ; Kang, Yu-Ri ; Hwang, In-Guk ; Woo, Koan-Sik ; Kang, Tae-Soo ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 914~920
DOI : 10.3746/jkfn.2012.41.7.914
We investigated the effects of heat treatment and extraction method on the antioxidant activities of five medicinal plants: Cyperus rotundus, Eucommia ulmoides, Bupleurum falcatum, Achyranthes japonica Nakai, and Akebia quinata. Extraction was performed with only ultrasound, ultrasound after heating at
for 2 hours, and reflux extraction with distilled water. The phenolic contents of reflux extraction and ultrasound extraction after heating were higher than only ultrasound extraction, and ultrasound extraction after heating samples was higher than reflux extraction except for Eucommia ulmoides and Cyperus rotundus. Total flavonoid content was higher in reflux and ultrasound extraction after heating samples than only ultrasound extraction, except for Cyperus rotundus. ABTS radical scavenging activity was higher in reflux extraction and ultrasound extraction after heating a sample, than only ultrasound extraction. DPPH radical scavenging activity was higher in reflux extraction except for Achyranthes japonica Nakai and Akebia quinata. The reducing power of ultrasound extraction after heating was higher with Achyranthes japonica Nakai. From the results of this study, we can expect to increase the antioxidant activity of medicinal plant extracts by applying suitable extraction and pretreatment conditions on the type of medicinal plant.
Blanching Effect on Quality Characteristics and Antioxidant Activities in Yacon Soaked in Doenjang Sauce
Kim, Gi-Chang ; Kim, Hye-Sun ; Jo, In-Hee ; Kim, Kyung-Mi ; Kim, Jin-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 921~926
DOI : 10.3746/jkfn.2012.41.7.921
The objective of this study was to investigate the quality characteristics of blanched and non-blanched yacon (Smallanthus sonchifolius) soaked in Doenjang sauce. The yacon was treated by blanching (
, 4 min), then soaked in Doenjang sauce at
. The pH and total acidity of blanched yacon were not changed significantly after 42 days of soaking. But, the pH and total acidity of non-blanched yacon were rapidly increased and decreased, respectively. The salinity of blanched yacon was higher than that of non-blanched yacon until 35 days. Also, the
of blanched yacon was higher than that of non-blanched yacon from 7 days to 35 days. Textural properties of both non-blanched and blanched yacon showed that hardness increased until 21 days but decreased afterwards. The total polyphenol contents of non-blanched yacon decreased after 14 days, but blanched yacon remained constant. The DPPH radical scavenging activity of both blanched and non-blanched yacon decreased gradually as aging continued in the Doenjang sauce. There were no significant differences in sensory characteristics between blanched and non-blanched yacon soaked in Doenjang sauce.
Development of Functional Vinegar by Using Cucumbers
Hong, Sung-Min ; Moon, Hyun-Sil ; Lee, Ju-Hye ; Lee, Hae-In ; Jeong, Ji-Hye ; Lee, Mi-Kyung ; Seo, Kwon-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 927~935
DOI : 10.3746/jkfn.2012.41.7.927
This study was performed to develop functional vinegar by using cucumbers through two stages of fermentation. The alcohol content was maximized (7.8%) after 6-days of alcohol fermentation at
by adjusting the initial sugar concentration to
, and vinegar with an acidity of 5.8% was obtained after 12-days of acetic acid fermentation at
. The major sugars in the produced vinegar were glucose and fructose, which were present in concentrations of 3,067.26 and 395.73 mg%, respectively. The major organic acids were acetic acid and succinic acid, which were present in concentrations of 4,410.5 and 841.11 mg%, respectively. The total free amino acid content of the cucumber vinegar was 181.45
and citrulline, valine, aspartic acid, asparagine, and ornithine were the major amino acids. The inorganic components included various alkaline elements, such as K, Ca, and Mg. In addition, experimental methods to assess the DPPH and
radical-scavenging ability, reducing power, and
-carotene bleaching activity showed that the cucumber vinegar had strong antioxidant properties. The total polyphenol content, which are the major components responsible for the antioxidant activities of the cucumber vinegar, was 40.14 mg/100 mL. The cucumber vinegar showed significantly higher hepatic aldehyde dehydrogenase activity when compared to the alcoholic control (negative) and the marketing drink (positive), resulting in decreased plasma acetaldehyde concentrations in rats. These results demonstrate that cucumber vinegar possesses antioxidant properties and holds great promise for use in preventing hangovers.
Effects of Green Tea Catechin on Microsomal Phospholipase A
Activity and Arachidonic Acid Cascade in Rat Lung Exposed to Microwave
Kim, Mi-Ji ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 936~942
DOI : 10.3746/jkfn.2012.41.7.936
In the present study, the effects of green tea catechin on microsomal phospholipase
) activity and the arachidonic acid (AA) cascade in the lungs of microwave exposed rats were investigated. One Sprague-Dawley male rats weighting
g was randomly assigned to the normal group and three were assigned to the microwave exposed groups. The microwave exposed groups were subdivided into three groups according to the levels of dietary catechin supplementation: catechin free diet (MW) group, 0.25% catechin (MW-0.25C) group and 0.5% catechin (MW-0.5C) group. Rats were sacrificed on the 6th day after microwave irradiation (2.45 GHz, 15 min). The lung microsomal
activity in the MW and MW-0.25C groups was 30% and 15% greater than that of the normal group, respectively, whereas no significant difference between the normal group and MW-0.5C group was observed. The percentage of phosphatidylethanolamine (PE) hydrolyzed in the lung microsome in the MW, MW-0.25C and MW-0.5C group increased by 47%, 18% and 20%, respectively, due to microwave irradiation. The formation of thromboxane
) in the lung microsome was 50% greater in the MW group than in the normal group. However, the levels of
in the MW-0.25C and MW-0.5C group were normal. The formation of prostacyclin (
) in the lung microsome was 31% lower in the MW group than in the normal group, while the levels of
in the MW-0.25C and MW-0.5C group were similar to the normal group. The lung microsomal thiobarbituric acid reactive substances (TBARS) concentration, which can be used as an index of lipid peroxide was 34% greater in the MW group, when compared with the normal group. However, there was no difference between the MW-0.25C, MW-0.5C and normal groups. In conclusion, lung function appeared to be improved by green tea catechin supplementation due to its antithrombus action, which in turn controls the AA cascade system.
Effect of Diets with Job's Tears and Cudrania tricuspidata Leaf Mixed-powder Supplements on Body Fat and Serum Lipid Levels in Rats Fed a High-Fat Diet
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 7, 2012, Pages 943~949
DOI : 10.3746/jkfn.2012.41.7.943
This study investigated the effects of diets with a supplement of Job's tears (JT) and Cudrania tricuspidata leaf (CTL) powder as a functional food ingredient on obesity and lipid profiles in diet-induced obese rats. Male Sprague-Dawley rats were fed a high-fat diet (D12492, 45 kcal fat) for 5 weeks during the first phase. In the second phase, which lasted 5 weeks, the rats were divided into four experimental groups. The groups were a high-fat diet group as a control (HFD), a high-fat diet with 10% JT powder supplement group (JT-10), a 10% CTL powder supplement group (CTL-10), and a 20% JT and CTL 1:1 mixed-powder supplement group (MIX-20). The adipose tissue (RFP, EFP) weights were significantly decreased in the CTL-10 and MIX-20 groups than in the HFD group (p<0.05). The fecal weight produced by the MIX-20 group was highest among all experimental groups (p<0.05), and it was significantly increased during the second phase compared to the first phase (p<0.05). The serum total cholesterol content was significantly decreased in the CTL-10 and MIX-20 groups, and the LDL-cholesterol content was significantly low in the JT-10 and MIX-20 groups than in the HFD group (p<0.05). The blood glucose levels were significantly decreased in all experimental diet supplement groups than in the HFD group (p<0.05). The findings show that a diet of mixed JT and CTL could improve lipid metabolism.
Effect of Dietary Intake of Salicornia herbacea L. Hot Water Extract on Anti-obesity in Diet-induced Obese Rats
Lee, Hye-Sung ; Choi, Jun-Hyeok ; Kim, Youn-Geon ; Lee, Chang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 950~956
DOI : 10.3746/jkfn.2012.41.7.950
Salicornia herbacea L. is an annual herb that grows in salt marshes and salt fields along the seashores. It is also commonly used as a folk remedy in Korea. The objective of this study was to investigate the beneficial effects of Salicorrnia herbacea L. (SH) hot water extract on obesity. Five-week old male Sprague-Dawley rats (n=36) were divided into two groups and provided either a normal fat diet (11.5% fat from kcal) or a high fat diet (40.5% fat from kcal) for 6 weeks to induce obesity. Then, rats were blocked into six groups of six mice each and provided either a diet containing SH (0.5% of diet; g/kg) or a normal diet for another 6 weeks. Final body weights were significantly reduced when rats were fed SH among the high fat diet groups (HNS and HHS). Serum triglyceride concentrations significantly decreased in every group provided SH. HDL-cholesterol concentrations significantly increased in SH-fed groups among the high fat diet groups. Further, atherogenic index significantly decreased when rats were fed SH diet (HHS). There were no differences in LDL-cholesterol between the high fat diet groups, and glucose concentrations decreased when rats were fed SH diet (HNS). These results indicate that dietary intake of Salicornia herbacea L. hot water extract might have beneficial effects on obesity by reducing body weight, fat weights, and improving blood lipid profile.
Effect of Polygonum multiflorum Thunberg Extract on Lipid Metabolism in Rats Fed High-Cholesterol Diet
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 7, 2012, Pages 957~962
DOI : 10.3746/jkfn.2012.41.7.957
The principal objective of this study was to determine the effects of an ethanol extract of Polygonum multiflorum Thunberg (PMT) on body lipid metabolism in rats fed a high-cholesterol diet for 5 weeks. The rats were divided into 6 groups: a control group (I), a cholesterol-control group (II), a control group treated with 0.5% PMT (III), a control group treated with 1% PMT (IV), a cholesterol-control treated with 0.5% PMT (V), and a cholesterol-control group treated with 1% PMT (VI). Body weight gains and food efficiency ratios were not significantly different among the groups. The levels of serum blood glucose and triglycerides of the treated animals significantly decreased compared to the control and the cholesterol-control groups (p<0.05). There was a clear tendency of decreased LDL-cholesterol level in PMT-treated animals compared to the cholesterol-control group. However, no significant differences were observed in the serum HDL- and LDL-cholesterol levels. In the ratio of HDL-cholesterol to total cholesterol and HDL-cholesterol to LDL-cholesterol concentration, both the 0.5% PMT and 1% PTM extract intake groups had a higher percentage than in the control and cholesterol-control groups (p<0.05). In addition, the atherosclerotic index in serum was significantly lower in the PMT intake group than those in the group control and the cholesterol-control. These results indicated that the PMT extract was effective on the improvement of lipid metabolism in SD rats.
Physiochemical Properties of Germinated Brown Rice
Oh, Sea-Kwan ; Lee, Jeong-Heui ; Yoon, Mi-Ra ; Kim, Dae-Jung ; Lee, Dong-Hyen ; Choi, Im-Soo ; Lee, Jun-Soo ; Kim, In-Hwan ; Lee, Jeom-Sig ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 963~969
DOI : 10.3746/jkfn.2012.41.7.963
This study evaluated the physicochemical properties of brown rice (BR) and germinated brown rice (GBR) in Korea. The protein content of BR was significantly higher than that of GBR. The amylose content of BR and GBR ranged from 17.42 to 18.48% and from 17.50 to 19.69%, respectively. The GBR contained higher
-aminobutyric acid (GABA) content than that of BR. In an RVA examination, pasting temperatures of BR and GBR were
. Texture analysis test showed that GBR Yeonghojinmi had the lowest hardness and highest stickiness. In conclusion, this study showed that compared to BR, GBR has a much softer texture, improved eating quality and increased GABA content.
Physicochemical and Sensory Characteristics of Green Prunus mume Powder Granule
Shin, Myung-Gon ; Lee, Gyu-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 970~974
DOI : 10.3746/jkfn.2012.41.7.970
Prunus mume is said to aid in the recovery of fatigue and improvement of liver and stomach functions. To obtain the best benefits of the whole fruit, fresh green Prunus mume was de-seeded and the fruit pulp was vacuum dried. The vacuum-dried pulp was powdered and sieved through a 250
sieve. Then the sieved green Prunus mume powder (GPP) was granulated with water (GPPGW) and with Prunus mume extract (GPPGE) with a fluid bed coater. The physicochemical and sensory properties of GPP, GPPGW, and GPPGE were then evaluated. As a result, the water dispersibility (dispersible time) of GPP, GPPGW, and GPPGE was 21.19 sec, 6.46 sec, and 4.85 sec, respectively. The powder fluency (angle of repose) of GPP, GPPGW, and GPPGE was
, respectively. The overall consumer acceptance of GPP, GPPGW, and GPPGE was 3.50, 4.62 and 5.00, respectively. Inconclusion, Prunus mume can be used as granulated whole fruit pulp with good powder fluency and dispersibility.
Development of Giant Squid (Ommastrephes bartrami) Surimi-based Products with Gel Texture Enhancers and the Effects of Setting on Gel Quality
Choi, Seung-Hwa ; Kim, Sang-Moo ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 975~981
DOI : 10.3746/jkfn.2012.41.7.975
Setting is an important process for the control of surimi quality in industry because it can improve the gel texture and water-holding capacity of surimi-based products. Therefore, the effect of setting on giant squid surimi-based product was analyzed via a mixture model. Konjac flour and microbial transglutaminase were used as texture enhancers. Both texture enhancers improved the texture and water retention ability (WRA) of giant squid surimi-based products, while decreasing the whiteness. Setting also improved the gel texture and WRA, while having no effect on the whiteness. Based on the sensory evaluation, the product with gel texture enhancers was better than the control and similar to commercial surimi products. Therefore, the applications of gel texture enhancers and setting are very important for the manufacture of giant squid surimi-based products.
Changes in the Quality Characteristics of Topokkidduk Prepared with Garlic Powder
Kim, Mi-Seon ; Park, Jong-Dae ; Lee, Hyun-Yu ; Park, Sung-Soo ; Kum, Jun-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 982~987
DOI : 10.3746/jkfn.2012.41.7.982
In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).
Quality Characteristics of Yukwa Bases with Different Quantities of Soju in Storage
Kim, Ji-Youn ; Shim, Ki-Hoon ; Choi, Ok-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 988~993
DOI : 10.3746/jkfn.2012.41.7.988
The objective of this study was to investigate the physicochemical properties of Yukwa bases with different quantities of Soju during long-term storage. We examined Yukwa bases with 5 different quantities (0%, 25%, 50%, 75%, and 100%) (v/w) of Soju after intervals of 10 days up to 50 days at
. The L and a values of all Yukwa bases decreased as storage time increased. The b value of Yukwa bases with 0% Soju increased as storage time increased, but Yukwa bases with 25~100% Soju decreased. The compression and shared force decreased as storage time increased for all subjects, but those with bases of 50% and 75% Soju changed less during storage. The acid values of all Yukwa bases increased significantly during storage. In addition, the peroxide values of all Yukwa bases significantly increased during storage time. Yukwa bases with 0% Soju showed great change of the peroxide value during long-term storage. The peroxide values of all Yukwa bases changed less as the quantity of Soju increased.
Quality Characteristics of Pre-processed Garlic during Storage according to Storage Temperature
Park, Young-Hee ; Park, Soo-Jin ; Han, Gwi-Jung ; Choe, Jeong-Sook ; Lee, Jin-Young ; Kang, Min-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 994~1001
DOI : 10.3746/jkfn.2012.41.7.994
Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at
for 30 days and at
for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at
significantly increased while those of peeled garlic were maintained during storage at
. Weight loss of peeled garlic during storage was greater at
. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at
but were reduced at
. Total aerobic bacterial count of chopped garlic stored at
slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87
, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.
Quality Characteristics of Cereal Makgeolli Rice Nuruk Prepared Rhizopus oryzae CCS01
Cho, Hyeon-Kook ; Seo, Weon-Taek ; Lee, Ju-Young ; Cho, Kye-Man ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 1002~1008
DOI : 10.3746/jkfn.2012.41.7.1002
For the production of Korea traditional cereal wine makgeolli, a rice fermentation starter nuruk was Rhizopus oryaze CCS01 commercial nuruk. The carbohydrate content of rice nuruk was higher, the levels of moisture, ash, crude protein, and crude fat were lower. In particular, the saccharifying activity of rice nuruk was 2.2 times higher than commercial nuruk. pH, alcohol, and viable yeast cells of makgeolli made rice nuruk were higher than those of makgeolli made commercial nuruk. In contrast, the levels of acidity,
, viable lactic acid bacteria (LAB) cells, and browning of makgeolli made rice nuruk were lower than those of makgeolli made commercial nuruk, the alcohol content of glutinous rice (GUR) makgeolli made rice nuruk higher other samples. These results suggest that rice nuruk R. oryzae CCS01 make new type cereal makgeolli.
Effects of Opuntia ficus indica Extracts on Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Fresh-cut Apples
Seo, Young-Ho ; Han, Chang-Ho ; Lee, Jeong-Mi ; Choi, Sung-Min ; Moon, Kwang-Deog ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 1009~1013
DOI : 10.3746/jkfn.2012.41.7.1009
We investigated the antibacterial effects of Opuntia ficus indica extracts on foodborne pathogens, Escherichia coli O157:H7 and Listeria monocytogenes, on the medium of sliced apples. Pathogens were inoculated on sliced apples and immersed for 10 min in Opuntia ficus indica extracts. Each sample was packaged and stored at
for 8 days. The populations of E. coli O157:H7 and L. monocytogenes significantly decreased with increasing extract concentration (p<0.05). In particular, L. monocytogenes was reduced to non-detectable levels after 2 days in 50 mg/mL treatment at
Opuntia ficus indica extracts therefore have antibacterial effects on the two foodborne pathogens. Sensory evaluation results indicated that treated apples had better sensory characteristics than did the control. Therefore, the results suggest that Opuntia ficus indica extracts could be useful as a natural food preservative to improve microbial safety.
Evaluation of Heavy Metal Contents in Mudflat Solar Salt, Salt Water, and Sea Water in the Nationwide Salt Pan
Kim, Hag-Lyeol ; Yoo, Young-Joo ; Lee, In-Sun ; Ko, Gang-Hee ; Kim, In-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 1014~1019
DOI : 10.3746/jkfn.2012.41.7.1014
This study was conducted to evaluate the heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan. In mudflat solar salt, moisture contents were significantly different (p<0.001) between regions, ranging from 7.357% to 14.862%. Arsenic (As) content ranged from 0.007 ppm to 0.497 ppm, cadmium (Cd) from 0.000 ppm to 0.101 ppm, plumbum (Pb) from 0.000 ppm to 0.191 ppm, hydrargyrum (Hg) from 0.006 ppb to 0.180 ppb, and copper (Cu) from 0.039 ppm to 4.794 ppm between regions, which were significantly different (p<0.001). Further, As, Cd, Pb, and Hg contents of sea and salt water were not in excess of their criterion points. Our results suggest that heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan were at safe levels. However, continuous management of heavy metal contamination, such as PVC met, is still necessary.
Importance-Performance Analysis of School Foodservice Menu Management
Choi, Mi-Kyung ; Kim, Eun-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 7, 2012, Pages 1020~1027
DOI : 10.3746/jkfn.2012.41.7.1020
The purpose of this study was to investigate the priority of menu management by importance-performance analysis (IPA) of school foodservice menu attributes. Questionnaires were distributed to 448 school dietitians with an official letter, and a total of 292 responses were used for analysis. From the 21 menu attributes, the factors of 'nutrition', 'educational effect', 'capability consideration', 'ease of quality management', 'efficiency', and 'preference of students' were induced from exploratory factor analysis. The levels of importance (p<0.01) and performance (p<0.05) of the 'nutrition' factor were significantly higher with nutrition teachers than school dietitians, while the importance of the 'preference of students' factor showed significantly higher score with school dietitians (p<0.05). As a result of gap analysis for IPA, only the 'efficiency' factor was located in the area where performance was higher than importance, whereas no menu attribute factors were included in the 'concentrate here' area by the usual IPA. Further analysis showed that there should be more effort to improve the performance of an 'educational effect' factor for a school foodservice menu.