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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
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Antioxidant Effect and Tyrosinase Inhibition Activity of Seaweeds Ethanol Extracts
Lee, Na Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1893~1898
DOI : 10.3746/jkfn.2013.42.12.1893
Seaweeds, laver, sea mustard, kelp, and fusiformis, were prepared and investigated for its antioxidant and tyrosinase inhibition activities. The extracts yield, color, total phenolic contents, antioxidative activity, and tyrosinase inhibition activity of the extract samples were measured. Hunter Lightness values of laver, sea mustard, kelp, and fusiformis extracts were 82.88, 78.53, 83.04, and 78.11, respectively. The contents of total phenolic compounds of the seaweed extracts powder, laver, sea mustard, kelp, and fusiformis were 43.23, 11.59, 10.09, and 46.59 mg/g of sample, respectively. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the fusiformis extract was shown to be the highest value compared with other seaweed extracts. 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) radical scavenging activities of laver, sea mustard, kelp, and fusiformis extracts were 258.00, 219.26, 95.77, and
trolox equivalence per gram, respectively, at the 1,000 ppm level. TBARS value of oil emulsion, samples without extracts was higher than those of the samples prepared with laver and sea mustard extracts. The inhibition rates (%) of the mushroom tyrosinase of laver, sea mustard, kelp, and fusiformis extracts powder were 25.93, 26.32, 24.76 and 20.24% at 1,000 ppm, respectively. The results indicated that laver, sea mustard, kelp and fusiformis extracts possess biological activities such as antioxidant activity and tyrosinase inhibition effect.
Cholesterol-lowering Effects of Unripe Black Raspberry Water Extract
Choi, Hye Ran ; Lee, Su Jung ; Lee, Jung-Hyun ; Kwon, Ji Wung ; Lee, Hee Kwon ; Jeong, Jong Tae ; Lee, Tae-Bum ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1899~1907
DOI : 10.3746/jkfn.2013.42.12.1899
We investigated the effects of unripe black raspberry water extract (UBR-W) and oxidation-LDL treatment on cholesterol levels. Experiments using an established human hepatocellular carcinoma cell line (HepG2) showed a time-dependent increase in expression of LDL receptor after UBR-W treatment. Expression of LDL receptor-related genes, such as SREBP1 and 2, increased upon UBR-W treatment. However, expression of HDL-related genes was unaffected by UBR-W. HMG-CoA reductase activity was reduced by UBR-W treatment, whereas HMG-CoA mRNA expression significantly increased. In addition, the ApoB/ApoA1 mRNA level, which is a predictor of cardiovascular risk, was reduced in a time-dependent manner by UBR-W treatment. Macrophage-like cells (RAW 264.7) showed increased expression of ox-LDL-related genes, such as CD36, scavenger receptor-A, adipophilin, and PPAR-gamma, upon ox-LDL treatment compared to untreated control cells, and quantitative lipid analysis indicated a dramatic increase in lipid accumulation. However, UBR-W treatment significantly reduced expression of ox-LDL-related genes and largely prevented lipid accumulation. The results indicate that UBR-W mediates a cholesterol-lowering effect via inhibition of cholesterol synthesis and induction of LDL uptake through SREBP.
Radical Scavenging and Anti-obesity Effects of Various Extracts from Turmeric (Curcuma longa L.)
Park, Jeongjin ; Lee, Jeongmin ; Jun, Woojin ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1908~1914
DOI : 10.3746/jkfn.2013.42.12.1908
In the present study, the levels of phenolic compounds and flavonoids, as well as activities of radical scavenging (DPPH and ABTS radical scavenging activity) and anti-obesity were assessed with cold water (CLC), hot water (CLH), and methanolic (CLM) extracts of Curcuma longa L. (turmeric). Our results showed that the phenolic compounds of CLC, CLH and CLM were
, respectively. The DPPH and ABTS radical scavenging activities of the CLM were significantly higher than that of the water extracts (CLC and CLH). During the adipocyte differentiation, the treatment of CLM more significantly inhibited lipid accumulation in 3T3-L1 cells than that of the water extracts. These results indicate that the stimulation of radical scavenging potential and the inhibition of adipogenesis were brought on by the lipophilic compounds of turmeric.
Fermentation Characteristics and Increased Functionality of Doenjang Prepared with Bamboo Salt
Jeong, Min-Woo ; Jeong, Ji-Kang ; Kim, Sin-Jeong ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1915~1923
DOI : 10.3746/jkfn.2013.42.12.1915
The aim of this study is carried out to evaluate the fermentation characteristics and increased functionality when doenjang was prepared with bamboo salts. Grain type mejus were fermented with mixed starter cultures of Aspergillus oryzae, Bacillus subtilis, and Lactococcus lactis. These mejus were mixed with different kinds of salts-purified salt (PD), sea salt (SD), one-time baked bamboo salt (
), three-time baked bamboo salt (
), and nine-time baked bamboo salt (
)- when doenjangs were prepared. For doenjang fermentation period of 8 weeks at
, the fermentation characteristics of all the groups were compared. The amino type nitrogen content and enzyme activities (protease and
-amylase) in the samples were significantly increased. In DPPH radical scavenging activities and hydroxyl radical scavenging activities,
(47% and 69%) showed the highest scavenging activities compared to PD (40% and 49%), SD (42% and 57%),
(42% and 64%) and
(45% and 65%) (P<0.05). The anticancer effects of doenjang in HT-29 cancer cells indicated all the groups, especially doenjang prepared with bamboo salts were higher than the others (P<0.05). Apoptosis related genes of Bax and Bcl-2, as well as inflammation related genes of iNOS and COX-2 were regulated by the treatment of doenjangs in HT-29 cancer cells. SD,
increased the expression level of Bax and decreased the expression level of Bcl-2, iNOS, and COX-2. These results suggest that sea salt and bamboo salt especially bamboo salt could improve fermentation characteristics and functionality of doenjang and play an important role in regulating apoptosis and inflammation related genes in cancer cells.
Effect of Hizikia fusiforme Water Extracts on Splenocyte Proliferation and Cytokine Production in Mice
Park, Hyunjin ; Ryu, Hyesook ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1924~1929
DOI : 10.3746/jkfn.2013.42.12.1924
Hizikia fusiforme (seaweed fusiforme) has long been used as a food source mainly in Korea and Japan. This study was performed to evaluate the immunomodulative effects of Hizikia fusiforme in mice. Hizikia fusiforme water extracts (0, 50, and 500 mg/kg b.w.) were orally administrated into the mice every other day, for four weeks. The proliferation of splenocytes, as well as the levels of proinflammatory cytokines (IL-
, IL-6, and TNF-
) secreted by activated macrophages were measured. Splenocyte proliferation was enhanced in the experimental groups compared to that of the control group. Also, the mice with Hizikia fusiforme water extracts supplementation in both concentrations showed increased levels of cytokine production by activated peritoneal macrophages compared to those in the control group. The highest levels of cytokine (IL-
, IL-6, TNF-
) production were observed in the 50 mg/kg b.w. supplementation group stimulated by LPS for all three cytokines. The results of this study showed that the supplementation of Hizikia fusiforme water extracts may enhance the immune function by regulating the splenocytes proliferation and the cytokine production by activated macrophages. Further studies are needed to identify the stimulative and immunomodulating components of Hizikia fusiforme.
Effects of Fermented Soybean Paste Chungkukjang on the Immunoreactivity in Ovariectomized Mice
Park, Hyunjin ; Yoon, Leena ; Kim, Hyun-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1930~1939
DOI : 10.3746/jkfn.2013.42.12.1930
It has been reported that Chungkukjang, one of Korean traditional fermented soybean products, may improve hypertension, diabetes, and hyperlipidemia. In this study, we sought to investigate the immunoenhancing effects of Chungkukjang in ovariectomized mice. For the first period, female SLC ddy mice were either sham-operated (Sham; n=27) or ovariectomized (OVX; n=27). As a basal diet, ovariectomized mice were fed low-calcium diet for faster induction of osteoporosis for six weeks, and those in the Sham group were fed AIN-76 diet. For the second period, half of the OVX group (n=9) and the Sham group (n=9) were fed a Chungkukjang-based diet (CKJ); whereas the other half (OVX; n=9/ Sham; n=9) were fed a casein-based diet (CSI) for 8 weeks. After a second period, we collected the blood via heart puncture and measured the splenocytes proliferation, T lymphocyte subsets by flowcytometry, and levels of serum cytokines (IL-2, IL-4, IL-6, IL-10, IFN-
) by ELISA assay. The OVX+CKJ group showed higher splenocytes proliferation, higher ratio of CD4/CD8, and lower levels of IL-6 and TNF-
cytokines compared to the OVX+CSI group. The Sham+CKJ group showed cytokine productions, such as higher levels of IL-10 and IFN-
, and lower levels of IL-6 and TNF-
compared to the Sham+CSI group. The result of this study suggests that Chungkukjang may lower the proinflammatory cytokine levels in both the OVX and Sham groups. In addition, Chungkukjang could make a balance of T cell subset proliferations and enhance the splenocyte proliferations in the OVX group.
Anti-oxidative Effect of Oyster Hydrolysate on the Serum and Hepatic Homogenate in SD-rats
Hur, Sung-Ik ; Park, Si-Hyang ; Lee, Su-Seon ; Choung, Se Young ; Choi, Yeung Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1940~1948
DOI : 10.3746/jkfn.2013.42.12.1940
This study is conducted to investigate the antioxidative effect of oyster hydrolysates in the serum and liver of SD-rats through the determination of lipid content, production of free radicals and antioxidant enzyme activities. Two different hydrolysates, Protamex-treated and Neutrase-treated hydrolysate with the cross-linking of protein by transglutaminase (TGPN group) and without (PN group), were fed for 6 weeks. TGPN hydrolysate in serum and liver significantly decreased the total cholesterol in the range of 26.1% to 28.9%, and triglyceride in the liver of up to 6.3%. Superoxide radical in the serum and lipid peroxide radical in the liver were significantly decreased in SD-rats fed 200 mg TGPN hydrolysate. Superoxide dismutase activity was significantly decreased in the liver of SD-rats. These results indicate that TGPN hydrolysate could scavenge the superoxide and hydroxyl radicals, and reduce the superoxide dismutase and catalase activities. The TGPN is also protected the oxidation of protein by the free radicals.
Determination of β-Carotene and Retinol in Korean Noodles and Bread Products
Shin, Jung-Ah ; Chun, Ji Yeon ; Lee, Junsoo ; Shin, Ki Yong ; Lee, Soon Kyu ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1949~1957
DOI : 10.3746/jkfn.2013.42.12.1949
The contents of
-carotene and retinol in processed and restaurant foods, such as Korean noodles, mandus, rice cakes and bread products, were quantified by high-performance liquid chromatography (HPLC) with UV/visible and fluorescence detector, respectively. Samples were collected from different local areas (i.e. Gangwon-do, Gyeonggi-do, Gyeongsang-do, Seoul, Jeolla-do, and Chungcheong-do). After homogenization, samples were hydrolyzed by direct alkali saponification; thereafter, fat-soluble components were extracted by a mixture of n-hexane/ethylacetate (85:15, v/v), containing 0.01% butylated hydroxytoluene (BHT).
-carotene and retinol contents in infant formula used as an in-house material for the analytical quality control. Among 14 Korean noodles, high contents of
-carotene were found in Bibim-Guksu (average 442.43
) and Jjolmyeon (average 301.39
). In 4 Korean mandus, the highest contents of
-carotene was determined in Kimchi-mandu (average 197.64
), resulting in 33.3 RE of the converted vitamin A. Among 12 Korean rice cakes, Maeun-Tteokbokki and Modm-Chaltteok contained relatively high content of
-carotene with 205.11 and 41.33
, respectively, while retinol was detected only in Maeun- Tteokbokki (1.65~10.45
). In addition, among 8 bread products, 77.3 RE of pastry, 51.2 RE of buttercream- bread, and 41.4 RE of morning roll were found as the contents of the converted vitamin A.
β-Carotene and Retinol Contents in Bap, Guk (Tang) and Jjigae of Eat-out Korean Foods
Kim, Jin Young ; Park, So Ra ; Shin, Jung-Ah ; Chun, Ji Yeon ; Lee, Junsoo ; Yeon, Jee Young ; Lee, Woo Young ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1958~1965
DOI : 10.3746/jkfn.2013.42.12.1958
This study is conducted to investigate the contents of
-carotene and retinol in bap (e.g. gimbap, bokkeumbap, sushi, deopbap, bibimbap), guk (e.g. sundaeguk, seonjiguk), tang (e.g. galbitang, chueotang), and jjigae (e.g. dongtaejjigae, kimchi jjigae with port) by using saponification extraction and HPLC analysis. The samples were collected from six regions in Korea (Gangwon-do, Gyeonggi-do, Gyeongsang-do, Seoul, Jeonla-do, Chuncheong-do). In bap, the
-carotene contents of kimchi gimbap (234.459~719.180
), bibimbap (200.091~489.867
) and pork deopbap (228.876~778.591
) were higher than that of sushi (0.000~41.234
), and jajangbap (4.833~28.141
). The retinol contents of bap was 0.000~60.418
, among which, omelet rice (13.974~60.418
) showed the highest amount of retinol. Among the analyzed guk (tang) and jjigae, higher contents of
-carotene were observed in chueoutang (346.261~843.947
), kimchi jjigae with pork (178.558~352.604
) and altang (169.443~175.287
). The retinol of guk (tang) and jjigae were not detected to doganitang, gomtang, naejangtang, chueotang and soy sprout haejangguk.
Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder
Kim, Ji Won ; Kim, Sang Hee ; Yoon, Hyang-Sik ; Song, Dal Nym ; Kim, Min Ja ; Chang, Who-Bong ; Song, In Gyu ; Eom, Hyun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1966~1971
DOI : 10.3746/jkfn.2013.42.12.1966
Pholiota adiposa is an edible as well as medicinal mushroom cultured in China and Japan with anti-tumor, anti-microbial, anti-hypertensive, and anti-hyperlipidemic activities. This study was carried out to investigate the quality characteristics of cookies added with Pholiota adiposa powder. Chemical composition of Pholiota adiposa powder was as follows: 3.8% moisture, 6.9% ash, 1% crude lipids, 3% protein, 53.3% carbohydrates, and 31.9% crude dietary fiber. To analyze quality characteristics during the manufacture of cookies, pH, texture, color, antioxidant activity, total polyphenol content, and sensory evaluation were determined. As the content of Pholiota adiposa powder increased, the pH of cookies decreased from 6.7 to 6.02. Hardness of cookies decreased with increasing Pholiota adiposa powder content, and cookies added with 5% powder were softer than the control. Regarding surface color, L-value decreased with increasing powder content compared to that of the control, whereas in surface color among various powder levels was not significantly different. As the content of Pholiota adiposa powder increased, both antioxidant activity and total polyphenol content increased. In the sensory evaluation, cookies added with 3% Pholiota adiposa powder showed remarkably higher values compared to control and other amples in all aspects.
Storage Quality Characteristics of Bread Added with Dried Mulberry Pomace
Kim, Hyun Jeong ; Shin, Suk Kyung ; Kim, Mee Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1972~1980
DOI : 10.3746/jkfn.2013.42.12.1972
The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at
for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that
(crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.
Quality Characteristics of Yakgwa Added with Ginseng Fruit, Leaf and Root
Lee, Ka-Soon ; Kim, Gwan-Hou ; Seong, Bong-Jae ; Kim, Sun-Ick ; Han, Seung-Ho ; Lee, Sox-Su ; Song, Mi-Ran ; Lee, Gyu-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1981~1987
DOI : 10.3746/jkfn.2013.42.12.1981
In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.
Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder
Jang, Woo Hyuk ; Yoo, Young-Bok ; Kim, Byung Hee ; Bae, Song-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1988~1993
DOI : 10.3746/jkfn.2013.42.12.1988
The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.
Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes)
Cha, Seon-Suk ; Lee, Jae-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 1994~2003
DOI : 10.3746/jkfn.2013.42.12.1994
This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2, and K3 were
mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.
Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation
Lee, Mi-Ai ; Seo, Hye-Young ; Yang, Ji-Hee ; Jang, Mi-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2004~2011
DOI : 10.3746/jkfn.2013.42.12.2004
This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at
for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.
Quality Characteristics of Spirits by Different Distillation and Filtrations
Lee, Younhee ; Eom, Taekil ; Cheong, Chul ; Cho, Hocheol ; Kim, Inyong ; Lee, Youngseung ; Kim, Misook ; Yu, Sungryul ; Jeong, Yoonhwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2012~2018
DOI : 10.3746/jkfn.2013.42.12.2012
The objective of this research was to investigate the quality characteristics of the spirits by different distillation and filtrations. The contents of alcohol, total acids, and amino acids in rice mash were 15%, 0.25 g/100 mL, and 0.15 g/100 mL, respectively. The soluble content was
, and pH was 4.6 in the rice mash. Lactic acid was the most prominent organic acid found in rice mash. The rice spirit distilled by a multi stage distiller showed the highest amounts of aroma compounds, such as fusel oil and esters. However, the filtration did not affect the amounts of total aroma compounds. It is suggested that a multi stage distiller may influence taste and flavor positively by enhancing the aroma and removing the impurities in rice spirits.
Preparation of Coating Agent for Fresh-Cut Fruit on Cake and Its Storage Characteristics
Park, Jung-Eun ; Yeon, Soo-Ji ; Kim, Dong-Ho ; Park, Yeo-Jin ; Jang, Keum-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2019~2027
DOI : 10.3746/jkfn.2013.42.12.2019
In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at
was found to be slower than the progress of browning at
. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.
Feeding Effects of Zeolite on the Quality Property of Pork Loin
Kim, Cheong-Bin ; Yang, Chul-Ju ; Shim, Ki-Hoon ; Jung, Hyun-Sook ; Choi, Ok-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2028~2034
DOI : 10.3746/jkfn.2013.42.12.2028
The effect of zeolite on the quality properties of fresh and broiled pork loin was investigated using 84 pigs that were fed with different feed ration of zeolite (0, 0.5, 1.0 and 2.0% zeolite) for 3 months. The pH of fresh pork loin fed with 0% and 2.0% zeolite was 5.95, which was higher than those of others (P<0.05). The cooking loss of fresh pork loin fed with 0.5% and 1.0% zeolite were 26.24% and 26.42%, respectively, which was higher than those of others (P<0.05). The dissolution crude lipid of 1.0% zeolite (3.11%) was highest, but that of 0% zeolite was lowest (P<0.05). L and a values were highest in fresh pork fed with 1.0% zeolite, however, b value was highest in fresh pork fed with 2.0% zeolite (P<0.05). In the results of L value of the broiled pork loin, the feed ration with 0% zeolite was highest (75.49) and decreased as the feed ration of zeolite increased (P<0.05). The a and b values were highest in broiled pork fed with 0.5% zeolite (P<0.05). The hardness, springiness, gumminess and chewiness of fresh and broiled pork loin fed with 2.0% zeolite were highest and increased as the feed ration of zeolite increased (P<0.05). In the result of sensory evaluation in broiled pork loin, color preference was increased as the feed ration of zeolite increased (P<0.05). Taste preference was highest in the 1.0% zeolite (10.70), followed by 2.0% (8.72), 0.5% (7.64), and 0% zeolite (6.44) (P<0.05). Flavor and appearance preferences were not significantly different between the groups. Texture preference was decreased as the feed ration of zeolite increased. The overall preference was highest in the 1.0% with zeolite (10.80), followed by 0.5% (10.04), 0% (8.41), and 2.0% (7.92) with zeolite (P<0.05). In conclusion, the optimal feed ration of zeolite for broiled pork loin was between 0.5 and 1.0% zeolite.
The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji
Kim, Jin-Sook ; Lee, Ji-Hyun ; Chang, Young-Eun ; Kim, Gi-Chang ; Kim, Kyung-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2035~2041
DOI : 10.3746/jkfn.2013.42.12.2035
The effects of Aspergillus oryzae rice koji (AO) and Asp. kawachii rice koji (AK) as enzyme preparations, on the quality characteristics of rice mash were invested in this study. The amount of AORM (Asp. oryzae rice mash) and AKRM (Asp. kawachii rice mash) were 50, 100, 200% (w/w) based on 100 g of rice. Firstly, in the titer measurement result on the
-amylase and glucoamylase activities of AO and AK. On the other hand, the acid protease activity has values of 31.56 unit for AO and 849.17 unit for AK. The sugar solid of the AORM and AKRM groups significantly increased as the rice koji ratio on rice was higher, which were shown with values as high as 17.63~20.53 and 17.51~19.28, respectively. Glucose and maltose were detected for free sugar of AORM. Only glucose was found in AKRM. Citric acid, malic acid, and lactic acid were detected as the organic acid of KORM; oxalic acid, citric acid, and succinic acid were detected for AKRM, and the content increased as the rice koji ratio on rice increased (P<0.05). From the above result, rice koji with useful mold is expected to be used broadly in foods by looking at the fact that it has starch degradation ability and organic acid producibility.
Physicochemical Characteristics of Korean Traditional Spirits Brewed with Phellinus linteus by Different Nuruks
Kim, Misook ; Lee, Younhee ; Kim, Inyong ; Eom, Taekil ; Kim, Sung-Hwan ; Jo, Namji ; Yu, Sungryul ; Jeong, Yoonhwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2042~2048
DOI : 10.3746/jkfn.2013.42.12.2042
This research was carried out to compare the physicochemical characteristics of Korean traditional spirits brewed with Phellinus linteus by different Nuruks. The spirits were produced by atmospheric distillation of rice mash added with 1~5% P. linteus and fermented by traditional and improved Nuruks. Traditional Nuruk facilitated more alcohol production than improved Nuruk during the initial fermentation time. The alcohol contents of rice mash with P. linteus ranged from 15.8 to 18.9%. Predominant volatile compounds were i-amyl alcohol of fusel oils and ethyl acetate of ester compounds in P. linteus added spirits. The spirits prepared by traditional Nuruk showed higher contents of i-butanol, n-butanol, and i-amyl alcohol than those by improved Nuruk. More ethyl acetate was produced in the spirits prepared by improved Nuruk than those by traditional Nuruk. The contents of methyl alcohol were less than 50 mg/L in P. linteus added spirits.
Operation and Perception on Dietary Life Education and Nutrition Counseling of Elementary School in Chungbuk Province
Kim, Myoung-Sil ; Kim, Hye Jin ; Lee, Young Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2049~2067
DOI : 10.3746/jkfn.2013.42.12.2049
The purpose of this study is to present a more effective nutrition education activation plan. As a result of investigating the dietary education operating situation, 58.9% underwent direct education, and 89.5% underwent food life education through traditional food culture succeeding business operation. The results from investigating the recognition regarding dietary education are as follows. The activation level by education types was as low as 2.24 points, the necessity was as high as 4.54 points, the difficult point in performing food life education was 'overwork' with 4.43 points, and the teaching activity ability level was 'can effectively prepare a teaching guidance plan' at 2.96 points. As a result of investigating the nutrition consultation operating situations, 62.8% underwent it and all of the students as well as some parents and teachers performed it. The consumed time per consultation for effective nutrition consultation was 10~20 minutes, the required education equipment and data were 'consultation program' with 40.3%, and the important content during consultation was 'contents related to eating habits' with 70.5%, which was recognized as the most important.
Perception of University Students on Nutrition Information According to Food & Nutrition Labeling Systems in Family Restaurant
Yang, Jung-Hwa ; Heo, Young-Ran ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2068~2075
DOI : 10.3746/jkfn.2013.42.12.2068
The purpose of this study is to investigate the perception of university students on nutritional information according to food and nutrition labeling systems. A total of 310 customers, who visited family restaurant, were surveyed by a self-recorded questionnaire from March 2006 to April 2011. A total of 286 respondents were surveyed; of the respondents, 108 were males and 178 were females. Two surveys were conducted on the perception of the respondent's health: once in 2006 and once in 2011. According to these surveys, 63.6% and 54% of respondents perceived themselves as unhealthy, respectively. When ordering a meal, respondents were more concerned with price rather than taste, nutrition, new menu items, and food presentation. Compared with 2006, in 2011 more respondents felt that family restaurants provided enough nutritional information and practical use of that information to their customers. When surveyed, respondents felt that the total calories played a significantly higher role in ordering food than foods with higher nutritional values. There was a significant increase in satisfaction with the current nutrition labeling system; in 2006,
, and 2011,
. There was also a significant increase in individuals who felt that there was a need for an ingredient labeling system;
in 2006 and
in 2011. There was also a higher demand for nutritional information;
in 2011. From these results, it was concluded that the nutrition labeling system adopted by family restaurants did not affect the degree of customers' interest in nutritional information. Contrast to the results, the amount and frequency of nutritional information provided to customers have increased continuously since 2006. Therefore, the nutrition labeling system and recommended dietary allowance should be expanded in order to promote a healthy diet.
The Improvement Effect of MMSC (DL-Methionine Methylsulfonium Chloride) in Functional Dyspepsia Animal Models
Kim, Jae Min ; Cha, Myoung Hee ; Lee, Don Haeng ; Lee, Woon Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2076~2081
DOI : 10.3746/jkfn.2013.42.12.2076
The objective of this study is to investigate the gastric emptying and gastrointestinal transit improvement effect of DL-methionine methylsulfonium chloride (MMSC) in functional dyspepsia animal models. Cisplatin causes nausea, vomiting, and inhibition of gastric emptying. Rats were divided into four groups: G1 (normal group), G2 (gastric emptying induced by cisplatin), G3 (gastric emptying induced by cisplatin with itopride 30 mg/kg pretreatment), and G4 (gastric emptying induced by cisplatin with MMSC 4 mg/kg pretreatment). Immediately after an oral administration of a liquid meal (phenol red), delayed gastric emptying was induced by cisplatin (10 mg/kg (i.p.)). After 20 min in the cisplatin administration, the animals were sacrificed. In rats treated with cisplatin, the gastric emptying rate was significantly reduced. On the other hand, MMSC reversed the reduction of gastric emptying induced by cisplatin. And also, MMSC caused to travel FITC-dextran more significantly longer distance than the control, which is based on the values of the mean geometric center in the atropine driven delayed gastrointestinal transit animal models. Furthermore, MMSC drastically increased the gastrointestinal transit in rats, considerably increased the values of the mean geometric center (MGC), compared to the control, which was comparable to that of mosapride. These results suggest that MMSC could be an effective component for the treatment of functional dyspepsia.
Determination of Eleutherosides and β-Glucan Content from Different Parts and Cultivating Areas of A. senticosus and A. koreanum
Kim, Young-Hyun ; Bae, Da-Bin ; Lee, Jong Seok ; Park, Sun-Ok ; Lee, Sang-Jong ; Cho, Ok-Hyun ; Lee, Ok-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 42, issue 12, 2013, Pages 2082~2087
DOI : 10.3746/jkfn.2013.42.12.2082
The present study was performed to quantitatively analyze eleutherosides (B and E) and
-glucan in different plant parts of three cultivars (Chungnam, Gangwon, and Jeju) of Acanthopanax senticosus and Acanthopanax koreanum using HPLC and a commercial enzyme kit. Our results showed high linearity in the calibration curves as the coefficients of correlation (
) were 0.998 (eleutheroside B) and 0.999 (eleutheroside E), respectively. Eleutheroside B and E were found in stem extracts of A. koreanum cultivated in Jeju (1,122
, eleutheroside B) and A. senticosus cultivated in Chungnam (2,536
, eleutheroside E), respectively. However, eleutheroside B was not detected in any part of A. senticosus cultivated in Chungnam. For
-glucan contents, stems of A. senticosus and A. koreanum showed higher than other parts. Furthermore, the
-glucan content in stems of A. koreanum cultivated in Gangwon was significantly higher than in those of other cultivars. These results show that the contents of eleutheroside B, E, and
-glucan were higher in stem extracts of A. senticosus and A. koreanum than other parts. Moreover, our results suggest that the contents of eleutheroside B, E, and
-glucan in A. senticosus and A. koreanum are influenced by cultivation area and the selected part.