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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 42, Issue 12 - Dec 2013
Volume 42, Issue 11 - Nov 2013
Volume 42, Issue 10 - Oct 2013
Volume 42, Issue 9 - Sep 2013
Volume 42, Issue 8 - Aug 2013
Volume 42, Issue 7 - Jul 2013
Volume 42, Issue 6 - Jun 2013
Volume 42, Issue 5 - May 2013
Volume 42, Issue 4 - Apr 2013
Volume 42, Issue 3 - Mar 2013
Volume 42, Issue 2 - Feb 2013
Volume 42, Issue 1 - Jan 2013
Selecting the target year
Effect of Probiotics-Fermented Samjunghwan on Differentiation in 3T3-L1 Preadipocytes
Song, Mi-Young ; Bose, Shambhunath ; Kim, Ho-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 1~7
DOI : 10.3746/jkfn.2013.42.1.001
Samjunghwan (SJH) was fermented using five different probiotic bacterial strains (Lactobacillus plantarum, Enterococcus faecium, Pediococcus pentosaceus, Lactobacillus acidophilus or Bifidobacterium longum) separately. We examined the inhibition of preadipocyte differentiation through Oil Red O staining and analyzed the expression of CCAAT/enhancer-binding protein
), peroxisome proliferator-activated receptor
), uncoupling protein (UCP)-2, and 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase which are adipogenic transcription factors. Both Lactobacillus plantarum and Enterococcus faecium-fermented SJH reduced Oil Red O dye staining compared with the same dose of non-fermented SJH. Only Lactobacillus plantarum-fermented SJH inhibited all adipogenic transcription factors and showed the best down-regulation of
, UCP-2, and HMG-CoA reductase compared with the same dose of non-fermented SJH. The effect of SJH on the inhibition of preadipocyte differentiation was more prominent from the fermented SJH. Lactobacillus plantarum-fermented SJH, in particular, blocks the expression of
, UCP-2, HMG-CoA reductase.
The Effect of Red Cabbage (Brassica oleracea L. var. capitata f. rubra) Extract on the Apoptosis in Human Breast Cancer MDA-MB-231 Cells
Nam, Mi Kyung ; Kang, Keum Jee ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 8~16
DOI : 10.3746/jkfn.2013.42.1.008
We investigated the effect of red cabbage extract (RCE) on cell death in MDA-MB-231 human breast cancer cells. Cells were cultured in the presence 1.0, 1.5, and 2.0 mg/mL concentrations of RCE for 24 hours. MTT assays demonstrated that mitochondrial dehydrogenase activities decreased in a dose-dependent manner in cells (p<0.05). In contrast, the proportion of dual staining with Hoechst 33342/ethidium bromide (EtBr) for cell death increased in a dose-dependent manner in cells (p<0.05). Flow cytometry assays revealed that cell death caused by an apoptotic program increased in a dose-dependent (p<0.05). Also, increased ROS accumulation in cells, as revealed by DCF-DA staining, was observed in a dose-dependent fashion (p<0.05). The apoptosis suppressor gene Bcl-2 decreased significantly at the mRNA level. Pro-apoptotic genes Bax and caspase-3, genes that are related to the last stage of apoptosis significantly increased. The Bcl-2/Bax ratio which is an important indicator of apoptosis, was found to have significantly decreased dose dependence. These results taken together indicate that the effect of red cabbage extract induces cell death in MDA-MB-231 human breast cancer cells.
Effect of Red Garlic-Composites on the Fecal Lipid Level and Hepatic Antioxidant Enzyme Activity in Rats Fed a High Fat-Cholesterol Diet
Lee, Soo-Jung ; Kwon, Min-Hye ; Kwon, Hyo-Jin ; Shin, Jung-Hye ; Kang, Min-Jung ; Kim, Sung-Hee ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 17~25
DOI : 10.3746/jkfn.2013.42.1.017
This study was performed to investigate the effects of the hot water extract of red garlic (RG) and RG-composites on fecal lipid levels and hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet. Three different types of RG-composites prepared: RG and green tea (RGT), RG and dietary fiber (RGF), and RG, green tea, and dietary fiber (RGTF). Rats were divided into six groups: the control, the group fed a high fat-cholesterol diet (HFC), the RG-supplemented group (HRG), the RGT supplemented group (HRGT), the RGF supplemented group (HRGF), and the RGTF supplemented with HFC group (HRGTF). The antioxidant activity of these composites was tested, in vitro. The DPPH radical scavenging activity was higher RGT and RGTF than RG. ABTs radical scavenging activity of RGT was similar to RGTF. Their activities were significantly higher than RG. The reducing power was similar to their radical scavenging activities. Total lipid levels in the liver and triglyceride levels in the heart were lower in the groups fed RG-composites than the HRG group. Fecal total lipid level was higher in the HRGF and HRGTF groups than the HRG group after 4 weeks diet supplementation during 4 weeks. Lipid peroxide content was reduced to anywhere between 6.2% and 12.1% in the groups fed RG-composites, compared to the HFC group. Antioxidant activity was significantly higher in the groups fed RG-composites than the HFC group. Hepatic SOD activity was higher in the groups fed RG-composites than the HRG group. The HRGT group in catalase activity, and the HRGT and HRGTF groups in GSH-px activity were increased significantly compared to the HFC group. Hepatic UDPGT activity was increased significantly in the HRGT and HRGTF groups to the HFC group, as well. These results indicate that antioxidant activities of the RG-composites were related to the decrease of lipid levels by increasing the fecal excretion and enhancement of hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet.
Fingerroot (Boesenbergia pandurata) Extract Inhibits the Accumulation of Visceral Fat in C57BL/6J Mice
Myoung, Kil-Sun ; Ahn, Young-Tae ; Lee, Myoung-Hee ; Park, Do-Young ; Ahn, Young-Min ; Huh, Chul-Sung ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 26~32
DOI : 10.3746/jkfn.2013.42.1.026
Boesenbergia pandurata (Roxb.) Schltr. has been reported to possess anti-oxidative and anti-inflammatory properties. The aim of this study was to investigate the effect of Boesenbergia pandurata extract (BPE) in a high-fat diet (HFD)-induced obese mice model. C57BL/6J mice were fed with either the high-fat diet or a 0.5% BPE-supplemented HFD for 8 weeks. The BPE-containing HFD significantly reduced body weight gain and the accumulation of visceral fat mass in mice model without altering the amount of food intake. Moreover, mice fed with BPE-containing HFD had lower concentrations of lipids in their blood, lower hepatic lipid accumulation, and lower serum leptin levels compared with the HFD-fed mice. RT-PCR analysis showed that the expression levels of peroxisome proliferators-activated receptor
) and CCAT/enhancer binding protein
) genes in the epididymal fat tissue of mice fed the BPE-containing HFD increased 1.16- and 1.30-fold, respectively, compared to mice fed HFD only. In conclusion, BPE attenuated visceral fat accumulation and improved dyslipidemia in a mice model with HFD-induced obesity.
The Effect of Eisenia bicyclis Extracts on Bone Tissues in Ovariectomized Rats
Park, Yong Soo ; Kang, Min Suk ; Kim, Bo Kyung ; Kim, Mihyang ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 33~39
DOI : 10.3746/jkfn.2013.42.1.033
Menopause is often associated with several chronic diseases, including osteoporosis, cardiovascular disease, and obesity. In this study, we investigated the ability of Eisenia bicyclis (EB) to prevent bone loss in ovariectomized rats, a model for postmenopausal osteoporosis. Extracts from EB obtained using ethanol or hot water were analyzed for total polyphenol content and osteoporosis effects in vivo. Total polyphenol content was higher with extraction by hot water compared to ethanol extraction. Fifty 8-week-old female Sprague-Dawley rats were randomly assigned to four groups: the group were sham-operated rats (SHAM), ovariectomized rats (OVX-CON), and ovariectomized rats that were treated with EB at 50 mg/kg body weight (OVX-EB50) and 200 mg/kg body weight (OVX-EB200), respectively. The diets were fed to rats for 6 weeks after their operation. We found that the alkaline phosphatase (ALP) activity was lower in the EB extract group compared to the OVX-CON group. Collagen and pyridinoline content, in bone and cartilage, were reduced by ovariectomy, but the supplemented EB extract groups exhibited higher concentrations in their bones. These results suggest that EB can be used for the industrial development of foods with therapeutic functions.
Effect of Sea Buckthorn Leaves on Hepatic Enzyme Levels in Streptozotocin Induced Diabetic Rats
Kim, Myung-Wha ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 40~45
DOI : 10.3746/jkfn.2013.42.1.040
This study was designed to examine the effect of sea buckthorn (SBT) leaves on hepatic antioxidative enzyme levels in diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats by an injection of streptozotocin (STZ). Sprague-Dawley rats were then fed for four weeks, with experimental groups receiving a modified diet containing 10% or 20% powder derived from SBT leaves. The experimental groups were divided into six groups: a normal (N)-control group, N-SBT 10% and N-SBT 20% treated groups, STZ-control, STZ-SBT 10% and STZ-SBT 20% treated groups. Malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX), glutathione reductase (GR), glutathione-S-transferase (GST) and xanthine oxidase (XOD) levels were measured in liver cytosol. The results showed that the level of SOD was significantly increased in the N-SBT 20% group but not statistically different in the diabetic group. The level of CAT was significantly higher in the N-SBT 20% group compared to the control group. The level of GPX was significantly increased in the N-SBT 20% group and the diabetic supplementary group. In contrast, the level of XOD was significantly decreased in the diabetic group supplemented with SBT leaves.
Relationships Between Dietary Behavior and Serum Lipids of Health Examinees at General Hospitals in Busan
Son, Eun-Joo ; Lyu, Eun-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 46~52
DOI : 10.3746/jkfn.2013.42.1.046
The purpose of this study was to measure the serum lipid concentrations by gender and age, and to investigate the relationship between dietary behavior and serum lipid levels in Korean adults. The subjects consisted of 209 volunteers (121 men and 88 women) who visited a health promotion center. Their anthropometric and biochemical blood indices were measured, and data on lifestyles were obtained using structured questionnaires. The blood total cholesterol, LDL-cholesterol, and triglyceride concentrations increased significantly with age in women (p<0.01). The food habit score of men and women increased with age, and total food habit score was negatively correlated with BMI (p<0.05). The rate of skipping meals (p<0.001), overeating (p<0.05), eating instant food (p<0.001), and eating out (p<0.05) decreased significantly with age, and the intake rate of vegetables (p<0.001) and carbohydrates (p<0.05) significantly increased with it. The food intake frequency of 21 food items was also measured, and snacks (p<0.05), high fat foods (p<0.01) meats (p<0.05), and instant foods (p<0.01) were negatively correlated with HDL-cholesterol. Snacks (p<0.05) and high fat foods (p<0.01) were positively correlated with LDL-cholesterol. Snacks (p<0.05) and fats/oils (p<0.01) were positively correlated with triglycerides. These results suggest that the food habits and food intake frequency may be one of the important factors affecting serum lipid concentrations in Korean adults.
Establishment of Mixing Ratio of Multigrain Rice for Adolescent and Aged People and Its Nutritional and Functional Estimation
Jang, Hye-Lim ; Kim, Kun-Woo ; Jeong, Yong-Jin ; Youn, Kwang-Sup ; Woo, Sang-Cheul ; Yoon, Kyung-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 53~61
DOI : 10.3746/jkfn.2013.42.1.053
This study was conducted to determine the proper mixing ratio of multigrains-added cooked rice for adolescent and aged people and analyze the nutritional and functional properties. As a result of sensory evaluation according to mixing ratio of polish rice and grains, the palatable grain mixing ratio of mixed grain rice for adolescent and aged people was 40% and 30%, respectively. The ratio of general grains to specialized grains was 9:1 in mixed grain rice for adolescent (MGA) and 8:2 in multigrain rice for aged people (MGAP). The ratio of mung bean to BacTae was 2:1 in MGA, and the ratio of adlay to buckwheat was 1:1 in MGAP. MGA contained the highest amount of crude protein, crude fat and minerals among the samples. In contrast, MGAP showed higher amounts of polyphenols and antioxidant activity compared to polished rice and MGA.
Characteristics and Antioxidant Activities of Rehmanniae radix Powder
Oh, Hye Lim ; Kim, Cho Rong ; Kim, Na Yeon ; Jeon, Hye Lyun ; Doh, Eun Soo ; Kim, Mee Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 62~67
DOI : 10.3746/jkfn.2013.42.1.062
This study was carried out to investigate the quality characteristics and antioxidant activities of Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) freeze-dried powder (RRP) and Rehmanniae radix preparata powder (RRPP). Under the Hunter color system, redness was higher and lightness/yellowness lower in RRPP, compared to RRP. The reducing sugar contents of RRP and RRPP were 0.8% and 6.0%, respectively (p<0.05). The pH was lower in the RRPP (RRP: 6.71, RRPP: 4.23). The amount of catalpol amount in RRPP (47.20 mg/mL) was lower than RRP (144.90 mg/mL). RRPP contained high amounts of 5-HMF (5-hydroxymethyl-2-furaldehyde, 47,231 mg/mL), but 5-HMF was not detected in RRP. Total phenol contents of RRP and RRPP were 2.10 mg/mL and 3.66 mg/mL, respectively. FRAP values of RRP and RRPP were 0.51 mg/mL and 1.99 mg/mL, respectively. The antioxidant activities by DPPH (1,1-diphenyl-2-picryl hydrazyl) and hydroxyl radical scavenging activity of RRPP were much higher than RRP. Based on these results, RRPP is a good candidate for food processing in terms for its physicochemical and antioxidative activities.
Comparison of Antioxidant and Physiological Properties of Jerusalem Artichoke Leaves with Different Extraction Processes
Kim, Jae-Won ; Kim, Jong-Kyoun ; Song, In-Seong ; Kwon, Eun-Sung ; Youn, Kwang-Sup ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 68~75
DOI : 10.3746/jkfn.2013.42.1.068
The physiological properties of water extracts from Jerusalem artichoke (Helianthus tuberosus L.) leaves (JAL) with different extraction processes (stirrer extraction, SE; reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE) were investigated. The freeze-dried powder yields of SE, RE, AE, and LTPE were 22.33%, 29.88%, 31.65, and 15.74%, respectively. AE showed the highest value of extract yield. The
values were higher in AE compared to other extracts. Total polyphenolics and flavonoids contents in AE was significantly higher than in other extracts. The amount of proanthocyanidin related substances were highest in LTPE (29.36 mg/g), followed by RE (21.57 mg/g), SE (20.35 mg/g), and AE (13.02 mg/g). The electron donating abilities of SE, RE, AE, and LTPE at a concentration of
(w/v) were 76.16%, 39.55%, 25.50%, and 12.59%, respectively. Reducing power for the four different processes was 1.79, 1.60, 1.51, and 1.17, respectively. Additionally the same tendency was observed with electron donating ability and reducing power for ABTS radical and nitrite scavenging abilities. AE and LTPE showed relatively high antioxidant activities. Alpha-glucosidase, xanthine oxidase, and angiotensin I-converting enzyme inhibitory activities of LTPE at a concentration of
(w/v) were somewhat higher than other extracts. Additionally, there was significantly higher or little lower inhibitory activity compared to the control group. In conclusion, we provided experimental evidence that extracts of JAL have potential as functional materials, and component analysis of JAL could be used as new cosmeceuticals. Also, LTPE is the superior method for the enhancement of biological activity.
Effects of Vital Wheat Gluten on Quality Characteristics of White Pan Bread Containing Resistant Starch
Kim, Yu-Jin ; Lee, Jeong-Hoon ; Choi, Mi-Jung ; Choi, Doo-Ri ; Lee, Si-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 76~82
DOI : 10.3746/jkfn.2013.42.1.076
This study was carried out to evaluate the effect of wheat gluten on quality characteristics of white pan bread with 10% resistant starch. White pan bread was fortified with wheat gluten at levels of 2%, 4% and 6% w/w. The pH of dough and white pan bread, specific loaf volume, water activity, baking loss rate, crumb color, hardness, and sensory evaluation were analyzed for quality characteristics. The pH of processed dough and white pan bread with additional vital wheat gluten was lower than that of control, and pH increased with increasing wheat gluten content. Water activity was lower in white pan bread with added vital wheat gluten than in the control, however there were no significant differences. Specific loaf volume revealed a higher value in tests than in the control, and the products revealed a higher specific loaf volume with higher amounts of vital wheat gluten. However, the baking loss rate decreased with increasing wheat gluten content. In terms of crumb color analysis, L, a, and b values lowered with increasing wheat gluten. Hardness appeared to be lower in tests than in the control, and the test with 6% wheat gluten showed the lowest value among the products. In a sensory evaluation, the product with 4% wheat gluten revealed the highest score. As a result of this study, 4% wheat gluten is considered to be the reasonable level in preparing white pan bread with 10% resistant starch.
Effect of Ecklonia cava on the Quality Kimchi during Fermentation
Lee, Hyun-Ah ; Song, Yeong-Ok ; Jang, Mi-Soon ; Han, Ji-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 83~88
DOI : 10.3746/jkfn.2013.42.1.083
To improve kimchi qualities, Ecklonia (E.) cava of 5%, 15% or 25% were added and the qualities investigated by measuring changes in physicochemical, microbiological, and sensory characteristics during fermentation at
. The pH of kimchi with E. cava added decreased and acidity increased. The number of Leuconostoc sp. in kimchi reached its maximum at the optimum fermenting stage, the
day in control kimchi and the
day in the kimchi added E. cava. The optimum fermenting stage of the kimchi was retarded due to adding the E. cava. The reducing sugar contents was highest in kimchi with 25% E. cava during the early stage of fermentation. According to Hunter's color values, the lightness of the kimchi with E. cava added decreased during fermentation, while the redness increased as fermentation proceeded. The sensory scores for overall acceptance, taste, texture and appearance were highest in kimchi with 15% E. cava.
Biological and Functional Characteristics of Lactic Acid Bacteria in Different Kimchi
Ko, Kang Hee ; Liu, Wenli ; Lee, Hyun Hee ; Yin, Jie ; Kim, In Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 89~95
DOI : 10.3746/jkfn.2013.42.1.089
Biological and functional characteristics of lactic acid bacteria (LAB) were investigated in mustard stem/leaf kimchi (MK), cabbage kimchi (CK), young radish kimchi (YRK), and cubed radish kimchi (CRK). LAB of young radish kimchi were mainly composed of bacilli in contrast to the other kimchi. 89.2% LAB isolated from all kimchi harbored plasmids. However, LAB had an average of
plasmid bands in YRK, more than MK, CK, and CRK. Exopolysaccharides were produced by 10.9~11.1% of LAB, and were especially by LAB isolated from radish kimchi. A significant percentage of LAB (69.5%) had antibacterial activity against one sensitive strain or more. LAB from CK, YRK and CRK had antimicrobial activities against Bacillus sp., Listeria monocytogenes, and Salmonella Typhimurium, while the LAB from MK had activities against Vibrio parahaemolyticus higher than those from the other kimchi. In YRK and CRK, acid-tolerant LAB were twice as prevalent as those in MK and CK. Bile-tolerant LAB isolated from CRK were more prevalent than other kimchi. When
CFU of LAB were added to Caco-2 cells, 12.1% of LAB isolated from all kimchi showed similar adherent activity to Lactobacillus rhamnosus GG. LAB of MK particularly adhered to Caco-2 cells, 2.0~4.1 fold higher than LAB in the other kimchi. From these results, biological and functional characteristics of LAB varied according to the type of kimchi and LAB existing in kimchi were limited to their respective species.
Changes of Antioxidant Activity and the Isoflavone and Free Amino Acid Content of Fermented Tofu with Kimchi Ingredients and Lactic Acid Bacteria
Kang, Kyoung-Myoung ; Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 96~101
DOI : 10.3746/jkfn.2013.42.1.096
This study was carried out to investigate the changes in antioxidant activity, and the isoflavone and free amino acid content in fermented tofu of the ingredients of kimchi (red pepper, garlic, ginger, and anchovies) and lactic acid bacteria (Pediococcus acidilactici KL-6) during 24 weeks of fermentation at
. The total polyphenol content of various types of fermented tofu such as the control (tofu with kimchi ingredients mixture), tofu and kimchi ingredients with lactic acid bacteria (TL), and tofu in pre-fermented kimchi ingredients with lactic acid bacteria (TPL) ranged from 156.34 to 165.17 mg/g, showing that TPL was significantly higher in terms of fermentation time (6 weeks) compared to others. The DPPH free radical scavenging activity of TPL (84.11%) was higher than that of the control (76.68%) and TL (78.95%) after 12 weeks fermentation at
. The changes of nitrite scavenging activity and SOD-like activity in the tested tofu showed the same tendency as the DPPH free radical scavenging activity during 14 weeks fermentation TPL showed statistically significant levels of increased antioxidant activity, so we compared the isoflavone and free amino acid content. The isoflavone and free amino acid content of TPL was 2.34 mg/g and 20.81 mg/g after 14 weeks fermentation, respectively.
Parents' Opinions on Foodservices in Daycare Centers of Korea's Compensation and Welfare Service Institute
Kim, Ji Hyeon ; Lee, Young Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 102~113
DOI : 10.3746/jkfn.2013.42.1.102
The purpose of this study was to examine parental perceptions on the importance, performance level, and satisfaction with foodservice quality at daycare centers in the Compensation and Welfare Service institute. The questionnaire was developed to measure thirty-two attributes of foodservice operations are administered to 598 parents and 23 foodservice supervisors from June 22, 2009 to July 10, 2009. The parents placed a high importance on the need for foodservices, earning 4.70 points out of 5 points. Their perceptions of foodservice quality menu, foodservice ingredients and effects, facilities, sanitation, and service scored even higher than performance. The overall satisfaction level for foodservice compared to performance was 4.33 and 4.03 points out of 5 points, respectively. Multiple regression analysis indicated that 98.6% of the variance in parents' overall satisfaction scores was explained by six dimensions.
Perception of Eco-friendly Agricultural Products and Food Service Satisfaction of Elementary and Middle School Students According to Eco-friendly Food Service Day in Chungnam
Jeong, Ji-Hyeong ; Kim, Eun-Jin ; Kim, Myung-Hee ; Choi, Mi-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 114~119
DOI : 10.3746/jkfn.2013.42.1.114
The superiority and safety of eco-friendly agricultural products are well-known. The purpose of this study is to provide fundamental data for creating a safe food culture, to improve the quality of school food services, and to increase student satisfaction with school food services. We compared the perception of eco-friendly agricultural products and food service satisfaction between students with and without exposure to a dedicated event for learning about eco-friendly products (an Eco-friendly Food Service Day) in elementary and middle school. When students were asked to define eco-friendly products, "organic products" was a highly frequent response in schools with an Eco-friendly Food Service Day, while "pesticide-free products" was a highly frequent response in school without this event. For most students, a factor in choosing eco-friendly products was a quality certification mark. Students from elementary schools with an Eco-friendly Food Service Day had a higher frequency of using eco-friendly agricultural products at home compared to students from schools without the event (p<0.01). In addition, the satisfaction with school food service was higher in schools with an Eco-friendly Food Service Day (p<0.05). These results suggest it is important to promote the use of superior and safe eco-friendly agricultural products while developing a variety of menus considering students' preferences.
The Effect of Relational Benefits on Customer Perception of Value, Satisfaction, and Loyalty in the Specialty Coffee Shop Business
Moon, Sang-Jeong ; Bae, Hyun-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 120~128
DOI : 10.3746/jkfn.2013.42.1.120
This study was conducted to investigate the effect of relational benefits on perceived value in order to enhance customer satisfaction and win customer loyalty in the specialty coffee shop business. Structural equation modeling was performed and the structural model estimated with AMOS (ver 5.0). A total of 329 valid responses were used for data analysis. The findings show that confidence benefits among the relational benefits have a direct effect on perceived value. In addition, confidence benefits also have an indirect effect on customer satisfaction and loyalty from this perceived value. However, social benefits and special treatment benefits of customers had no effect on functional and symbolic value. In conclusion, establishing confidence benefits with the customer at the specialty coffee shop significantly influenced their perceptions of value, customer satisfaction, and loyalty.
The Content of Capsaicinoids in Peppers by Cultivation Region in Korea
Lee, Seong-Eung ; Ham, Hyeonmi ; Kim, Younghwa ; Sung, Jeehye ; Hwang, In-Gook ; Yu, Sun-Mi ; Jeong, Heon-Sang ; Lee, Junsoo ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 129~133
DOI : 10.3746/jkfn.2013.42.1.129
Hot pepper (Capsicum annum L.) is one of the most important ingredients in Asian food. The capsaicinoids, capsaicin and dihydrocapsaicin are responsible for more than 90% of the pepper's pungency. The objective of this study was to determine the amounts of these two major capsaicinoids in hot peppers cultivated from different regions in Korea. Peppers (Geumgochu) cultivated in 24 different regions of Korea were collected in 2011. The capsaicinoids of these plants were extracted with methanol and determined quantitatively by HPLC with a fluorescence detector. The capsaicinoid value ranged from 22.4 mg/100 g to 119.1 mg/100 g depending upon different regions. The average capsaicinoid content of the peppers from Gangwon and Gyeonggi was 66.73 mg/100 g, and the content from Jeonbuk and Jeonnam was 50.34 mg/100 g. However, average capsaicinoid content from these four different cultivation regions were not significantly different. Finally, analytical method validation parameters such as recovery, reproducibility, repeatability, were calculated to ensure the method's validity.
A Study of Roasting Conditions on Benzo[a]pyrene Content in Coffee Beans
Kim, Sang Eun ; Kim, Jong Hwan ; Lee, Sang Won ; Lee, Moon Jo ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 134~138
DOI : 10.3746/jkfn.2013.42.1.134
Benzo[a]pyrene, a polycyclic aromatic hydrocarbon (PAH) whose metabolites are mutagenic and highly carcinogenic, is listed as a Group 1 carcinogen by the IARC. In this study, Arabica and Robusta green coffee beans were roasted under controlled conditions and the formation of benzo[a]pyrene during the roasting process was monitored. The concentration of benzo[a]pyrene in ground coffee and brewed coffee were determined by a HPLC-fluorescence detector. The limit of detection (LOD) and limit of quantitation (LOQ) of benzo(a)pyrene were 0.03 and
, respectively. Benzo[a]pyrene was only detected in the dark roast of ground coffee, with a concentration ranging from
. The content of benzo[a]pyrene in Ethiopia Mocha Harrar G4 is the highest (
Quality Characteristics of Jelly Incorporated with Sweet Pumpkin Powder
Lee, Jun Ho ; Lee, Myung Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 139~142
DOI : 10.3746/jkfn.2013.42.1.139
The feasibility of incorporating sweet pumpkin powder as a value-added food ingredient, using a model food system of jelly, was investigated. Sweet pumpkin powder was incorporated into jelly at 0, 2, 4, 6, and 8% (w/w) levels. Qualities, such as moisture content, pH, soluble solids content, color, hardness, and consumer preferences were determined. The moisture content of jelly decreased, but pH and soluble solids content increased significantly with increasing levels of sweet pumpkin powder (p<0.05). Lightness decreased but redness and yellowness increased significantly (p<0.05). Hardness also increased significantly with higher amounts of sweet pumpkin powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer preferences in all attributes. The jellies with 2% sweet pumpkin powder are recommended (with respect to overall preference score) for taking advantage of the functional properties of sweet pumpkin powder without sacrificing consumer acceptability.
Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Black Sesame Powder
Seo, Hye Min ; Lee, Jun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 143~147
DOI : 10.3746/jkfn.2013.42.1.143
The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient in convenient food products, using a model system of yanggaeng, was investigated. BSP was incorporated into yanggaeng at 0, 3, 6, 9, and 12% (w/w) weight amounts based on the total weight of cooked white bean and BSP. pH increased significantly with increasing levels of BSP added (p<0.05). In terms of color, lightness and yellowness decreased significantly but redness increased (p<0.05) with increasing levels of BSP. Hardness also increased significantly with higher amounts of BSP in the formulation (p<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the BSP concentration increased in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of BSP incorporation (12%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, yanggaengs with moderate levels of BSP (6%, w/w) are recommended (based on overall preference score) for taking advantage of the functional properties of BSP without sacrificing consumer acceptability.
Effects of UV Sterilization on Quality of Acer mono Sap
Choe, Su Bin ; Han, Sang Jin ; Han, Ouk Hee ; Kim, Hak Su ; Kang, Sung Tae ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 1, 2013, Pages 148~152
DOI : 10.3746/jkfn.2013.42.1.148
An ultraviolet (UV) sterilization system was developed to decrease the number of microorganisms in filtered Acer mono sap (FAS). The Acer mono sap (AS) was passed through 18 strips of PTA fluoroplastic tubing with 30 UV lamps (total 1,170 W). During passage, the AS was effectively exposed to the UV rays. The total bacteria, coliform group and fungi were sterilized at a flow rate ranging from 852 to 1,358 mL/min and a UV power higher than 156 W. Although the sensory score of the UV-sterilized AS was significantly lower than that of the untreated AS, the sensory score was better under the condition of 390 W and 852~1,358 mL/min than under the other conditions examined. ANOVA did not reveal a significant difference in pH, total acidity, sugar content and color characteristic under all conditions tested (p<0.05). Considering the overall attributes of the AS quality, the optimum sterilization condition was determined to be 390 W and 852~1,358 mL/min.