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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
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 43, Issue 12 - Dec 2014
Volume 43, Issue 11 - Nov 2014
Volume 43, Issue 10 - Oct 2014
Volume 43, Issue 9 - Sep 2014
Volume 43, Issue 8 - Aug 2014
Volume 43, Issue 7 - Jul 2014
Volume 43, Issue 6 - Jun 2014
Volume 43, Issue 5 - May 2014
Volume 43, Issue 4 - Apr 2014
Volume 43, Issue 3 - Mar 2014
Volume 43, Issue 2 - Feb 2014
Volume 43, Issue 1 - Jan 2014
Selecting the target year
Effects of Omija (Schizandra chinensis Baillon) Concentrate on Blood Alcohol Clearance and Hepatoprotective Function in Rats Induced by Acute Ethanol Intoxication and Chronic Ethanol Treatment
Han, Chan-Kyu ; Seong, Ki-Seung ; Lee, Kyung-Won ; Park, Sung-Sun ; Jeong, Ji-Yun ; Kim, Sung-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1139~1147
DOI : 10.3746/jkfn.2014.43.8.1139
We investigated whether or not Schisandra chinensis (SC), a traditional herbal medicine, has protective effects against alcohol-induced fatty liver and blood alcohol clearance. Two tests focused on acute intoxication and chronic ethanol treatment were carried out. For the chronic ethanol treatment test, rats were fed ethanol by intragastric administration everyday for 8 weeks to induce alcoholic fatty liver. Ethanol treatment significantly increased blood alcohol concentration at 90 min after acute ethanol intoxication. Compared with the two ethanol-treated groups, rats administered ethanol along with SC extracts showed an approximately 13% increased blood alcohol clearance rate at 360 min. Chronic ethanol treatment significantly increased serum and hepatic triglyceride (TG) levels, and caused fatty degeneration of liver. Ethanol treatment also elevated the serum total-cholesterol (TC) level. However, after feeding of ethanol plus SC extracts, ethanol-induced elevation of hepatic TG levels reversed, whereas elevation of serum TG and TC levels was not observed after treatment with SC extracts. Ethanol treatment significantly increased
-GT, aspartate aminotransferase, and alanine aminotransferase activities after 8 weeks. Compared with the ethanol-fed group, rats administered ethanol plus SC extracts for 4 weeks showed attenuated fatty degeneration as well as decreased hepatic function test values. SC administration also significantly increased intracellular lipid accumulation in hepatocytes and reduced steatosis score and hepatic TG levels, as measured by biochemical and histolopathological analyses. Our results indicate that the protective effects of SC are accompanied by a significant decrease in hepatic TG levels, thereby suggesting SC has the ability to prevent ethanol-induced fatty liver, by reducing hepatic TG and enzyme levels in alcoholic rats.
Effects of Stabilized Rice Bran on Obesity and Antioxidative Enzyme Activity in High Fat Diet-induced Obese C57BL/6 Mice
Kim, Ja-Young ; Shin, Malshick ; Heo, Young-Ran ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1148~1157
DOI : 10.3746/jkfn.2014.43.8.1148
Rice bran (RB), a by-product obtained during polishing of un-milled rice, contains a large quantity of essential nutrients such as minerals, vitamins, fiber, amino acids, and antioxidants. In this study, the anti-obesity effects of stabilized RB addition as a food material in a diet-induced obese animal model were investigated. For the analysis, a total of 32 mice were randomly divided into four groups: normal diet group (ND, n=8), high-fat diet group (HFD, n=8), 20% RB added high fat diet group (HFRB20, n=8), and 40% RB added high fat diet group (HFRB40, n=8). The animals were sacrificed after 7 weeks. Body weight gain, various adipose tissue weights, blood glucose concentration, and serum leptin level of the HFRB40 group were found to be significantly lower than those of the HFD group. Moreover, antioxidant enzyme activity of the HFRB40 group was significantly higher than that of the HFD group. However, the HFRB20 group did not show significantly different values. The results of this study show that RB (40%) addition reduces body weight gain and improves obesity-related parameters. These results suggest RB could be considered as a functional additive material for the manufacture of anti-obesity products, and 40% RB addition would be the physiologically effective level.
Anti-inflammatory Effect of Ethanol Extract from Sargassum fulvellum on Lipopolysaccharide Induced Inflammatory Responses in RAW 264.7 Cells and Mice Ears
Jeong, Da-Hyun ; Kim, Koth-Bong-Woo-Ri ; Kim, Min-Ji ; Kang, Bo-Kyeong ; Bark, Si-Woo ; Pak, Won-Min ; Kim, Bo-Ram ; Ahn, Na-Kyung ; Choi, Yeon-Uk ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1158~1165
DOI : 10.3746/jkfn.2014.43.8.1158
This study investigated the anti-inflammatory effects of Sargassum fulvellum ethanol extract (SFEE) on the lipopolysaccharide (LPS)-induced inflammatory response. SFEE remarkably suppressed production of NO and pro-inflammatory cytokines (IL-6,
at 50 and
. There were no cytotoxic effects on proliferation of macrophages treated with SFEE compared to the control. SFEE reduced expression of iNOS and COX-2 proteins in a dose-dependent manner. The formation of edema in mouse ears was reduced at the highest dose tested compared to the control. Moreover, in the acute toxicity test, no mortality occurred in mice administered 5,000 mg/kg body weight of SFEE over the 2-week observation period. These results suggest that SFEE may have significant effects on inflammatory factors and be a potential anti-inflammatory therapeutic material.
Protective Effects of Enzymatic Oyster Hydrolysate on Acetaminophen-induced HepG-2 Cell Damage
Park, Si-Hyang ; Moon, Sung-Sil ; Xie, Cheng-Liang ; Choung, Se-Young ; Choi, Yeung-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1166~1173
DOI : 10.3746/jkfn.2014.43.8.1166
This study investigated the detoxification effects of enzymatic hydrolysate from oyster on acetaminophen-induced toxicity using HepG-2 cells. Oyster hydrolysate was made with 1% Protamex and 1% Neutrase after treatment with transglutaminase (TGPN) or without (PN). Two types of oyster hydrolysate were added to human-derived HepG-2 hepatocytes damaged by acetaminophen, after which the survival rate of HepG-2 cell was measured. In addition, glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) activities in the culture media were evaluated. The survival rates of HepG-2 cells were
of TGPN and
of TGPN. These cell survival rates were higher compared to that of the negative control group (
) treated only with acetaminophen. GOT activity was
Karmen/mL in the negative control group, whereas it was
for TGPN (
Karmen/mL for PN (
). GOT and GTP activities were shown to be dependent on TGPN concentration, and significant reduction in activities could be conformed. The detoxification efficacy of TGPN was higher compared to that of PN. These results suggest that oyster hydrolysate has potential as a healthy food or pro-drug for liver protection.
Protective Effects of Zizyphus jujuba and Fermented Zizyphus jujuba from Free Radicals and Hair Loss
Jung, Ji Eun ; Cho, Eun Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1174~1180
DOI : 10.3746/jkfn.2014.43.8.1174
This study investigated the antioxidative and hair growth-promoting activities of Zizyphus jujuba (Zj) and fermented Zj with Aspergillus oryzae, Bacillus subtilis, Bifidobacterium breve, Lactobacillus acidophilus, and Saccharomyces cerevisiae (Sac. cerevisiae). Among Zj and fermented Zjs, Sac. cerevisiae-fermented Zj (Zj-Y) exerted stronger scavenging activity against 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals than others. In addition, total polyphenol content of Zj-Y was higher than that of non-fermented Zj and other fermented Zj. This result indicates that fermentation of Zj by Sac. cerevisiae elevated antioxidative activity. Furthermore, using an alopecia model in C57B/6N mice, the hair growth activities of Zj and Zj-Y were investigated. The test samples, EtOH, minoxidil (MXD), Zj, and Zj-Y, were topically treated with 0.2 mL/day for 4 weeks. The experiments involved macroscopic observation and measurement of hair length methods. The results show that regrowth speed of hair was in decreasing order of MXD> Zj-Y> Zj> EtOH. The topical application of MXD and Zj-Y in mice promoted hair regrowth and prevented hair loss compared to the control group. The present study indicates that Zj-Y is a promising treatment for alopecia.
Effects of Quality Characteristics and Antioxidant Activities of Yukwa Added with 'Donganme' Sorghum Bran Powder and Extracts
Ko, Jee Yeon ; Woo, Koan Sik ; Kim, Jung In ; Song, Seuk Bo ; Lee, Jae Saeng ; Jeong, Mi Seon ; Jung, Tae Wook ; Yun, Young Ho ; Oh, In Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1181~1188
DOI : 10.3746/jkfn.2014.43.8.1181
This study investigated the quality characteristics and antioxidant activities of Yukwa added with 'Donganme' sorghum bran powder and its extracts. 'Donganme' variety has the highest antioxidant activity among sorghum varieties in Korea. The added contents of sorghum bran to Yukwa were 1% and 5% bran powder of 'Donganme' (BPD 1% and 5%) as well as 0.1%, 0.5%, and 1% bran powder extracts of 'Donganme' (BED 0.1%, 0.5%, and 1%). The contents of protein, ash, and minerals of BPD 1% and 5% added Yukwa were higher compared to non-added and BED 0.1%, 0.5%, and 1% added Yukwa. The contents of flavonoids of BPD 1% and 5% as well as BED 0.1%, 0.5%, and 1% added Yukwa increased by 1.6~17.1 fold, and DPPH and ABTS radical scavenging activities increased by 1.8~7.4 fold and 2.3~13.6 fold, respectively, compared to non-added Yukwa. Yukwa added with BED 1% showed the highest antioxidant activity among the treatments, followed by BPD 5%, BED 0.5%, BPD 1%, and BED 0.1% added Yukwa. The expansion ratios of BPD 5% and BED 1% added Yukwa remarkably decreased compared to those of non-added and other treatments. The sensory evaluation values corroborated the results of the Yukwa expansion ratio. The acid values of Yukwa under high temperature storage (
) increased rapidly after 20 days in all treatments, and those of BPD 5% and 1% added Yukwa increased slowly compared to non-added Yukwa. ABTS radical scavenging activities of Yukwa showed little change during storage in all treatments. As a results, addition of sorghum bran below BPD 1% and BED 0.5% was suitable for antioxidant activity, quality characteristics and sensory evaluation.
Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder
Joo, Shin Youn ; Choi, Hae Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1189~1196
DOI : 10.3746/jkfn.2014.43.8.1189
This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased,
values decreased while
value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.
Physiochemical and Quality Characteristics of Young Radish (Yulmoo) Kimchi Cultivated by Organic Farming
Jung, Su-Jin ; So, Byung-Ok ; Shin, Sang-Wook ; Noh, Sun-Ok ; Jung, Eun-Soo ; Chae, Soo-Wan ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1197~1206
DOI : 10.3746/jkfn.2014.43.8.1197
This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.
Safety Effects against Nitrite and Nitrosamine as well as Anti-mutagenic Potentials of Kale and Angelica keiskei Vegetable Juices
Kim, Jong-Dai ; Lee, Ok-Hwan ; Lee, Jong Seok ; Jung, Hye-Youn ; Kim, Bohkyung ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1207~1216
DOI : 10.3746/jkfn.2014.43.8.1207
Vegetables contain high levels of nitrate, which can be converted to nitrite for reaction with secondary amines to form nitrosamines. In this study, we evaluated safety effects against nitrite and nitrosamine as well as anti-mutagenic activities of vegetable juices. To do this, the contents of nitrate, nitrite, and nitrosamines were determined in vegetable juices. The safety effects against nitrite and nitrosamine formation were also investigated under simulated human gastric conditions. The contents of nitrate and nitrite in common and organic kale and Angelica keiskei juices were 931~2,052 mg/kg and 13~82 mg/kg, respectively. However, seven kinds of nitrosamines were not detected in the vegetables juices. The nitrate content decreased when vegetable juices were digested under simulated human gastric conditions. Nitrosamine (N-nitrosodimethylamine) formation under simulated human gastric conditions was inhibited by addition of vegetable juices. In addition, vegetable juices, especially organically cultivated juices, showed anti-mutagenic effects in a Salmonella assay system. These results suggest that organically cultivated vegetable juices are a promising health-promoting source.
Quality Characteristics and Antioxidant Activity of Vinegar Supplemented Added with Akebia quinata Fruit during Fermentation
Lee, Eun-Kyoung ; Kwon, Woo-Young ; Lee, Ji-Won ; Yoon, Jin-A ; Chung, Kang-Hyun ; Song, Byeong Chun ; An, Jeung Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1217~1227
DOI : 10.3746/jkfn.2014.43.8.1217
This study investigated the physicochemical properties and antioxidant activity of vinegar added with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during two-step fermentation. The physicochemical properties of vinegar evaluated were pH, total acidity, alcohol, and total sugar and amino acid contents. The antioxidant activities were based on ABTS radical scavenging activity, SOD-like activity, and reducing power. During alcohol fermentation, total acidity and alcohol contents of vinegar increased, but total sugar contents decreased. During acid fermentation, total acidities of vinegar increased. Vinegar added with 7% A. quinata fruit showed the highest total sensory score. Total polyphenol contents of vinegar added with 0% and 1% A. quinata fruit were not significantly different. However, vinegar added with 3, 5, and 7% A. quinata fruit showed significantly higher total polyphenol contents of 136.6, 381.59, and 415.35 mg/100 g, respectively, after 13 days of fermentation. Further, total flavonoid contents of vinegar added with 0~7% A. quinata fruit significantly increased to 21.73, 15.79, 15.15, 26.19, and 26.87 mg/100 g, respectively, after 13 days of fermentation. In addition, tannin contents of vinegar added with 0~7% A. quinata fruit significantly increased to 0.2042, 0.2004, 0.1255, 0.1384, and 0.1255 mg/100 g, respectively, after 13 days of fermentation. Moreover, ABTS radical scavenging activities of vinegar added with 0~7% A. quinata fruit significantly increased to 5.87, 12.59, 25.63, 34.02, and 35.25, respectively, after 13 days of fermentation at a concentration of 5 mg/mL. Additionally, SOD-like activities of vinegar added with 0~7% A. quinata fruit significantly increased to 8.22, 17.49, 16.86, 16.89, and 15.68%, respectively, after 13 days of fermentation. Reducing power of 7% A. quinata fruit was 0.527 after 1 day and 1.539 at the end of fermentation. Our results demonstrate that antioxidant activity significantly increased during fermentation according to the content of A. quinata. Further, the total polyphenol, flavonoid, and tannin contents were shown to be closely related with antioxidant activities. Thus, A. quinata could be effectively used as a vinegar and functional food material based on its antioxidant activity.
Antioxidant Activity of Soy-sprout Extracts Prepared by Enzyme and Ultra High Pressure
Sung, Hea Mi ; Kim, Sook Jeong ; Kim, Kyoung Mi ; Yun, Su Kyoung ; Jung, Hyun Jung ; Kim, Tae Yong ; Wee, Ji Hyang ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1228~1235
DOI : 10.3746/jkfn.2014.43.8.1228
We investigated the antioxidant activities and effects of soy-sprout extracts (SE) against
-induced oxidative stress in HepG2 cells. The major free amino acids were asparagine, valine, pheylalanine, histidine, isoleucine, and leucine in SE. Both soy-spout extract by enzyme (SEE) and soy-spout extract by ultra high pressure (SEP) showed higher contents compared with soy-sprout water extract (SEW). The total polyphenol and isoflavone contents were highest in SEE. SEE had the highest DPPH and ABTS radical scavenging activities as well. To determine the effects of SE on
-induced oxidative damage, cell viability was measured using XTT assay. Pre-treatment with SEE and SEP significantly increased cell viability compared with
-treated control cells by 29% and 32%, respectively. These results indicate that SEE and SEP possess antioxidant activity.
Biological Activities of Extracts from Gamma-irradiated Aralia elata Cortex
Park, Hye-Jin ; Lee, Eun-Ho ; Kim, Myung-Uk ; Lee, Seon-Ho ; An, Dong-Hyun ; An, Bong-Jeun ; Kwon, Joong-Ho ; Cho, Young-Je ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1236~1247
DOI : 10.3746/jkfn.2014.43.8.1236
Gamma irradiated-treatment of natural medicinal plants can be used to improve extraction transference number and for qualitative improvement of color when applied to functional material exploration. This study investigated the biological activities of Aralia elata cortex extracts upon gamma irradiation. In addition, different physical techniques [photostimulated luminescence (PSL) and thermoluminescence (TL)] were used for irradiation identification of Aralia elata cortex. In PSL analysis, non-irradiated (0 kGy) sample showed a negative result of 400 photon counts (PCs), whereas irradiated (5, 10, and 30 kGy) samples showed positive results of 90,100.00, 312,614.33, and 321,661.67 PCs, respectively. In the TL method, growth curve showed very unusual behaviors around
upon natural-irradiation of the non-irradiated (0 kGy) sample and around
for the irradiated (5, 10, and 30 kGy) samples. The TL ratio was 0.1 in non-irradiated samples at 0.011, whereas the values of irradiated samples (5, 10, and 30 kGy) were 0.1 at 1.105, 1.009, and 2.206, respectively. For phenolics of gamma-irradiated Aralia elata cortex, water and 50% ethanol extracts had the highest amounts,
at 10 kGy irradiation, respectively. The inhibitory activities of angiotensin-converting enzyme and xanthin oxidase were higher in both irradiated water and 50% ethanol extracts than in non-irradiated ones. For pancreatin
-glucosidase inhibitory activities, water and 50% ethanol extracts containing
of phenolics showed high inhibitory activities of 60~100% at all irradiation doses (0~30 kGy). This result confirmed that Aralia elata cortex extracts have greater anti-diabetic effects than acabose as a diabetic remedy. Gamma-irradiated Aralia elata cortex extracts are useful as a functional material with anti-diabetic effects. Thus, Aralia elata cortex extracts can be used as a functional material with various biological activities, and gamma-irradiation can be used to amplify biological activities in plants.
Sulfur Dioxide, Mineral Contents and Physicochemical Properties Generated during Manufacture of Bamboo Salt
Kim, Hag-Lyeol ; Lee, Seong-Jae ; Lee, Jung-Hee ; Kim, In-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1248~1256
DOI : 10.3746/jkfn.2014.43.8.1248
The purpose of this study was to investigate the mechanisms of behind
formation and elevated cause of reducing power in purple bamboo salt (PBS) along with an analysis of physicochemical properties, content of sulfur compounds, oxidation reduction potential (ORP), mineral contents of salt type (MSS, mudflat solar salt; BS, bamboo salt), and addition of raw bamboo (RB).
content of 630 ppm was detected in PBS.
was not detected in MSS, BS, or RB, whereas
(782 ppm) from
was detected after heating a NaCl, KCl,
content of BS increased with baking time, and it originated from BSRB1 (13.88 ppm) to BSRB4 (109.13 ppm).
originated only from MSSRB4 and BSRB2~BSRB4. Sulfate ion content decreased along with increasing
and sulfite ion contents. ORP increased with baking time of MSS and BS, and it was present at higher levels in BSRB4 (-211.40 mV) of BS than MSS. Insoluble content was higher in BS than MSS. Further, Ca, K, and Mg ion contents decreased in MSS and increased in BS with baking time. BSRB4 had 1.4 fold higher levels of Ca, 1.5 fold higher levels of Mg, and 1.8 fold higher levels of K than BS. Li, Al, Mn, Fe, and Sr in MSS as well as Al, Fe, and Ni in BS increased with baking time. Anions (Cl,
, and Br) and heavy metals (Pb, Cd, Hg, and As) between MSS and BS were not significantly different. These results suggest that the reducing power of BS was due to
and sulfite ion. To increase the amounts of these compounds and reducing power, higher melting temperature and longer baking time are necessary along with BS, which is created by the addition of RB to roasted salt.
Comparison of Fatty Acid Composition by Fat Extraction Method: Different Parts of Chicken by Cooking Method
Jeong, Sang Hwa ; Shin, Jung Ah ; Kim, In Hwan ; Kim, Byung Hee ; Lee, Jun Soo ; Lee, Ki Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1257~1263
DOI : 10.3746/jkfn.2014.43.8.1257
Different fat extraction methods such as the Rose-Gottlieb, Folch, and hydrolytic methods were compared in terms of their fatty acid contents of milk powder. Contents of total saturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 8.578, 8.302, and 8.711 g/100 g milk powder while contents of total unsaturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 11.513, 11.143, and 11.669 g/100 g milk powder, respectively. These results suggest that the hydrolytic method has a similar fatty acid composition as the well-known Rose-Gottlieb method. In uncooked chicken, total fatty acid contents of breast, gamb, and wing were 6.302, 8.313, and 11.346 g/100 g, respectively. Among different cooking methods, frying increased content of total trans fatty acids up to 0.034 (breast), 0.112 (gamb), and 0.123 g/100 g (wing).
Effects of Rice Starch Addition on Quality of Instant Fried Noodles
Cho, Yong-Hwa ; Lim, Seung-Taik ; Lee, Young-Tack ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1264~1269
DOI : 10.3746/jkfn.2014.43.8.1264
This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropy-lated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.
Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour
Choi, Eun-Ji ; Kim, Chang-Hee ; Kim, Young-Boong ; Kum, Jun-Seok ; Jeong, Yoonhwa ; Park, Jong-Dae ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1270~1277
DOI : 10.3746/jkfn.2014.43.8.1270
This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.
Physicochemical Properties of Rice Grain-added Soymilk
Kim, Dong-Kwang ; Choi, Eun-Ji ; Kim, Chang-Hee ; Kim, Young-Boong ; Kim, Eun-Mi ; Kum, Jun-Seok ; Park, Jong-Dae ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1278~1282
DOI : 10.3746/jkfn.2014.43.8.1278
The objective of this study was to improve the sensory qualities of soymilk. For this purpose, soymilk was prepared by adding different types of rice grain, including cooked, puffed, and saccharified rice. Acceptable products could be obtained by addition of saccharified rice. The addition of saccharified rice had a positive influence on sensory qualities, especially mouth feel. Further, soymilk with saccharified rice was comparable in terms of physicochemical characteristics (pH, soluble solids, and viscosity) with commercial whole-bean soymilk. This result suggests that there are opportunities to develop a new market for soy-milk that incorporates health benefits and traditional beverages.
Quality Characteristics of Makgeolli Supplemented with Pineapple
Seo, Seung-Ho ; Park, Seong-Eun ; Yoo, Seon-A ; Son, Hong-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1283~1288
DOI : 10.3746/jkfn.2014.43.8.1283
Pineapple flesh and core were added during fermentation to develop a new style of fruit makgeolli. Physicochemical characteristics were measured during fermentation, and sensory evaluation was performed after fermentation to estimate the quality of pineapple makgeolli. No significant differences were observed for pH,
, and alcohol contents between makgeolli with and without pineapple after fermentation. Total acidity of the pineapple makgeolli increased due to considerable elevation of citric acid, tartaric acid, malic acid, and pyroglutamic acid contents as well as slight elevation of lactic acid and propionic acid contents. On the other hand, the total amino acid contents of pineapple makgeolli were lower than those of control. The sensory preferences for pineapple makgeolli were higher overall than those for control, which can be attributed to the preferences for fruit flavor and sour taste in pineapple makgeolli.
Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage
Yoo, Seon-A ; Seo, Seung-Ho ; Park, Seong-Eun ; Son, Hong-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1289~1295
DOI : 10.3746/jkfn.2014.43.8.1289
The aim of this study was to select the most suitable starter cultures for production of fermented sausages. A total of 27 strains isolated from Korean fermented foods and natural substances were characterized with respect to their physicochemical properties in a fluid (submerged) model system modified according to the special conditions of fermented sausages. Three of these strains were pre-selected for testing as potential cultures based on their ability to grow fast and initiate rapid acidification. The selected strains were identified by API and partial sequence analysis of 16S rRNA. The results exhibited sequence similarity to known sequences of Staphylococcus warneri, Staphylococcus epidermidis and Lactobacillus plantarum. Among them, relatively good growth properties and nitrite reduction activities were detected for S. epidermidis and L. plantarum and low pH values and high total acidities were observed in the model system fermented with these isolates compared with reference strains.
Predictive Modeling of Bacillus cereus on Carrot Treated with Slightly Acidic Electrolyzed Water and Ultrasonication at Various Storage Temperatures
Kim, Seon-Young ; Oh, Deog-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1296~1303
DOI : 10.3746/jkfn.2014.43.8.1296
This study was conducted to develop predictive models for the growth of Bacillus cereus on carrot treated with slightly acidic electrolyzed water (SAcEW) and ultrasonication (US) at different storage temperatures. In addition, the inactivation of B. cereus by US with SAcEW was investigated. US treatment with a frequency of 40 kHz and an acoustic energy density of 400 W/L at
for 3 min showed the maximum reduction of 2.87 log CFU/g B. cereus on carrot, while combined treatment of US (400 W/L,
, 3 min) with SAcEW reached to 3.1 log CFU/g reduction. Growth data of B. cereus on carrot treated with SAcEW and US at different temperatures (4, 10, 15, 20, 25, 30, and
) were collected and used to develop predictive models. The modified Gompertz model was found to be more suitable to describe the growth data. The specific growth rate (SGR) and lag time (LT) obtained from the modified Gompertz model were employed to establish the secondary models. The newly developed secondary models were validated using the root mean square error, bias factor, and accuracy factor. All results of these factors were in the acceptable range of values. After compared SGR and LT of B. cereus on carrot, the results showed that the growth of B. cereus on carrot treated with SAcEW and US was slower than that of single treatment. This result indicates that shelf life of carrot treated with SAcEW and US could be extended. The developed predictive models might also be used to assess the microbiological risk of B. cereus infection in carrot treated with SAcEW and US.
Assessment of Estimated Daily Intakes of Artificial Sweeteners from Non-alcoholic Beverages in Children and Adolescents
Kim, Sung-Dan ; Moon, Hyun-Kyung ; Lee, Jib-Ho ; Chang, Min-Su ; Shin, Young ; Jung, Sun-Ok ; Yun, Eun-Sun ; Jo, Han-Bin ; Kim, Jung-Hun ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 8, 2014, Pages 1304~1316
DOI : 10.3746/jkfn.2014.43.8.1304
The aims of this study were to estimate daily intakes of artificial sweeteners from beverages and liquid teas as well as evaluate their potential health risks in Korean children and adolescents (1 to 19 years old). Dietary intake assessment was conducted using actual levels of aspartame, acesulfame-K, and sucralose in non-alcoholic beverages (651 beverages and 87 liquid teas), and food consumption amounts were drawn from "The Fourth Korea National Health and Nutrition Examination Survey (2007~2009)". To estimate dietary intake of non-alcoholic beverages, a total of 6,082 children and adolescents (Scenario I) were compared to 1,704 non-alcoholic beverage consumption subjects (Scenario II). The estimated daily intake of artificial sweeteners was calculated based on point estimates and probabilistic estimates. The values of probabilistic artificial sweeteners intakes were presented by a Monte Carlo approach considering probabilistic density functions of variables. The level of safety for artificial sweeteners was evaluated by comparisons with acceptable daily intakes (ADI) of aspartame (0~40 mg/kg bw/day), acesulfame-K (0~15 mg/kg bw/day), and sucralose (0~15 mg/kg bw/day) set by the World Health Organization. For total children and adolescents (Scenario I), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.09, 0.01, and 0.04 mg/kg bw/day, respectively, and 95th percentile daily intakes were 0.30, 0.02, and 0.13 mg/kg bw/day, respectively. For consumers-only (Scenario II), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.52, 0.03, and 0.22 mg/kg bw/day, respectively, and 95th percentile daily intakes were 1.80, 0.12, and 0.75 mg/kg bw/day, respectively. For scenarios I and II, neither aspartame, acesulfame-K, nor sucralose had a mean and 95th percentile intake that exceeded 5.06% of ADI.