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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 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
Immunomodulatory Effects of Curcuma longa L. Extract in LP-BM5 Murine Leukemia Viruses-induced Murine Acquired Immune Deficiency Syndrome
Kim, Ok Kyung ; Yoo, Seon A ; Nam, Da-Eun ; Kim, Yongjae ; Kim, Eun ; Jun, Woojin ; Hwan, Kwontack ; Lee, Jeongmin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1317~1324
DOI : 10.3746/jkfn.2014.43.9.1317
The immune system protects the body against harmful substances and infectious agents. Normally, the body can maintain a state of immune homeostasis. However, failure of immune homeostasis results in severe diseases when the immune system is defective. We investigated the immunomodulatory effect of Curcuma longa L. extract in LP-BM5 MuLV (murine leukemia viruses)-induced murine AIDS (acquired immune deficiency syndrome). Mice were divided into six groups: normal control, infected control (LP-BM5 MuLV infection), positive control (LP-BM5 MuLV infection+dietary supplement of red ginseng 200 mg/kg), CL50 (LP-BM5 MuLV infection+dietary supplement of Curcuma longa L. 20% alcohol extract 50 mg/kg), CL200 (LP-BM5 MuLV infection+dietary supplement of Curcuma longa L. 20% alcohol extract 200 mg/kg), and CL500 (LP-BM5 MuLV infection+dietary supplement of Curcuma longa L. 20% alcohol extract 500 mg/kg). We found that dietary supplementation with Curcuma longa L. 20% alcohol extract inhibited elevation of spleen, lymph node, and liver weights as well as reduction of T- and B-cell proliferation and natural killer cell activity induced by LP-BM5 MuLV infection. Moreover, Curcuma longa L. 20% alcohol extract inhibited Th1 (IL-2, IFN-
)/Th2 (IL-4, IL-10) cytokine imbalance and pro-inflammatory cytokine production. In conclusion, these data suggest that Curcuma longa L. has immunomodulatory effects in LP-BM5 MuLV-induced murine AIDS.
Screening of Personalized Immunostimulatory Activities of Saengsik Materials and Products Using Human Primary Immune Cell
Oh, Seong-Yoon ; Chung, Mi Ja ; Choi, Jae-Ho ; Oh, Deog-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1325~1333
DOI : 10.3746/jkfn.2014.43.9.1325
Sasang constitutional medicine is a Korean traditional medicine in which individuals are classified into four constitutional types, Taeyangin, Taeumin, Soyangin, and Soeumin. To develop new functional Saengsik products, we investigated the immunostimulatory activities of raw materials of Saengsik (milled rice, barley, Job's tears, soybean, adzuki bean, millet, eggplants, radish, carrot, Lentinus edodes, Agaricus bisporus, and Auricularia auricula-judae) and Saengsik products (Mix 1~6) in primary immune cells (lymphocytes and macrophages) isolated from blood of Taeumin, Soyangin, and Soeumin types. Increased cell proliferation as well as NO and TNF-
protein production by immune cells treated with extracts of materials of Saengsik and Saengsik products were measured as immunostimulatory parameters. We chose milled rice, adzuki bean, radish, and Lentinus edodes to study the immunostimulatory activity of Teaumin, barley, soybean, eggplants, and Agaricus bisporus to study the immunostimulatory activity of Soyangin, as well as Job's tears, adzuki bean, carrot, and Auricularia auricula-judae to study the immunostimulatory activity of Soeumin. The mixtures (Mix 1~6) were made with different kinds and ratios of Saengsik materials based on the immunostimulatory activities of Saengsik materials. The immunostimulatory activity of Taeumin was highest in Mix 2 (rice 60%, adzuki bean 20%, radish 10%, and Lentinus edodes 10%) extract-treated immune cells among all six mixtures. The immunostimulatory activity of Soyangin responded best to Mix 4 (barley 60%, soybean 20%, eggplants 10%, and Agaricus bisporus 10%) among the six extracts (Mix 1~6). The increased immunostimulatory activity of Mix 6 (Job's tears 60%, adzuki bean 20%, carrot 10%, and Auricularia auricula-judae 10%)-treated immune cells was higher than the other five extracts (Mix 1~5). Accordingly, Mix 2, Mix 4, and Mix 6 may be useful as mixtures for Saengsik products having personalized immunostimulatory activities.
Antioxidant and Immunological Activities of Polysaccharide Extracted from Cultured Mycelia of Schizophyllum commune
Lee, June-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1334~1341
DOI : 10.3746/jkfn.2014.43.9.1334
To examine the biological activity of polysaccharide extracted from cultured mycelia of Schizophyllum commune, we determined anti-complementary activity and nitric oxide production as a measure of immunological activity, anti-lipidperoxidation and hydroxy radical scavenging activity as a measure of antioxidative activity, tyrosinase inhibitory activity, anti-microbial activity, and transdermal flux of polysaccharide extracted from cultured mycelia of S. commune. Polysaccharide extracted from S. commune activated the complementary system and produced nitric oxide in RAW 264.7 macrophages. Antioxidant activities as malondialdehyde values were
for control, extracellular polysaccharide extracted from S. commune (SC-EP), ultrafiltrated polysaccharide extracted from S. commune (SC-UP), and butylated hydroxytoluene, respectively. Hydroxy radical scavenging activity (
) of SC-UP and mannitol were 3.32 and 1.66 mg/mL, respectively. Tyrosinase inhibitory activities of SC-UP, arbutin, and kojic acid were 19.9%, 31.8%, and 99.0%, respectively. Anti-microbial activities of SC-UP appeared to be low, and transdermal fluxes of SC-UP were 0.47%, 0.73%, and 1.20% after 3, 6, and 9 hr, respectively. These findings suggest that polysaccharide extracted from S. commune has potential immunological and antioxidant activities.
Lipolytic Effect of Supercritical Extraction from Pine Cone (Pinus koraiensis) in Mature 3T3-L1 Adipocytes
Lee, Minhee ; Nam, Da-Eun ; Kim, Ok Kyung ; Heo, Seok Hyun ; Lee, Jeongmin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1342~1348
DOI : 10.3746/jkfn.2014.43.9.1342
Seeds of Korean pine cone (Pinus koraiensis) have long been consumed as an edible food in countries located in North-East Asia, On the other hand, Korean pine cone, containing various polyphenols, is discarded as a useless garbage after removing seeds. This study investigated the lipolytic effects of pine cone extract in differentiated 3T3-L1 adipocytes. Intracellular lipid accumulation was measured by Oil red O staining, free glycerol release by colorimetric reaction, and expression of genes related to lipid metabolism by real-time PCR. Compared to control, pine cone extract reduced intracellular lipid accumulation by 8.8% and increased free glycerol release by 8.2% a concentration of
in differentiated 3T3-L1 adipocytes. mRNA levels of fatty acid synthesis were not significantly different between control and pine cone extract, but mRNA levels of lipoprotein lipase (LPL) and hormone-sensitive lipase (HSL) significantly increased by 38.7% and 94.1% at a concentration of
, respectively. Thus, pine cone extract is suggested to have lipolytic effects through induction of LPL and HSL gene expression.
Comparison of Total Polyphenols, Total Flavonoids, and Biological Activities of Black Chokeberry and Blueberry Cultivated in Korea
Chung, Hai-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1349~1356
DOI : 10.3746/jkfn.2014.43.9.1349
This study investigated the biological activities of 70% methanol extracts from black chokeberry and blueberry by measuring DPPH, superoxide anion and ABTS radical scavenging activities, metal chelating effect, reducing power, and nitrite scavenging activity. Extraction yields of black chokeberry and blueberry were 62.90% and 67.09%, respectively. Total polyphenol and total flavonoid contents were 117.20 mg/g and 32.50 mg/g for black chokeberry and 42.26 mg/g and 26.39 mg/g for blueberry, respectively. Black chokeberry had higher antioxidant activity than blueberry. DPPH and ABTS radical scavenging activities, nitrite scavenging activity, and metal chelating effect of black chokeberry were 98.29%, 96.68%, 97.64%, and 91.33%, respectively, at a concentration of 5 mg/mL, which were equal to those of ascorbic acid (positive control). These results suggest that black chokeberry has potent biological activities, and in the future, the availability of black chokeberry will increase in the field of value added food products.
Comparative Study on Antioxidant Effects of Extracts from Rubus coreanus and Rubus occidentalis
Kim, Lee Seon ; Youn, Sang Hyuck ; Kim, Ji Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1357~1362
DOI : 10.3746/jkfn.2014.43.9.1357
This study compared the antioxidant effects of two kinds of black raspberry extract, obtained from fruits of Rubus coreanus and Rubus occidentalis, which can be found in Korea. The fruits of R. coreanus and R. occidentalis were each extracted with 0%, 25%, 50%, 75%, and 100% ethanol (EtOH). Among the extracts of these two varieties, 50% EtOH extract of R. occidentalis showed the highest contents of total polyphenols (
) and flavonoid compounds (
). The 50% EtOH extract of R. occidentalis showed the highest antioxidant activity (
) in terms of DPPH radical scavenging activity. On the contrary, 25% EtOH extract of R. occidentalis showed the best antioxidant activity (
) in terms of ABTS radical scavenging activity. In the results of ferric reducing antioxidant power (FRAP) assay, 50% EtOH extract of R. occidentalis showed the highest antioxidant activity (
). In the cytotoxicity test stimulated with
, the extracts of 75% and 100% EtOH from R. occidentalis showed the highest cell viability (
, respectively). According to our results, extracts of R. occidentalis showed higher antioxidant activities than extracts of R. coreanus. Especially, total polyphenol and flavonoid contents of R. occidentalis showed the highest significant correlation with FRAP by Pearson's correlation (P=0.005 and P=0.013, respectively).
Effects of Hot Water Extracts of Domestic Blue Mussel and New Zealand Green Lipped Mussel on Alcohol Metabolizing Enzymatic, DPPH Radical Scavenging, and Angiotensin Converting Enzyme Inhibitory Activities
Kim, Si-Kyung ; Ok, Dul-Lee ; Park, Eunju ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1363~1368
DOI : 10.3746/jkfn.2014.43.9.1363
The physiological activities of cultivated Korean blue mussel (Mytilus edulis) and New Zealand green-lipped mussel (Perna canaliculus) were analyzed and compared. Both hot water extracts of blue mussel flesh (BMF) and green-lipped mussel flesh (GMF) showed increased activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). BMF showed increased ADH and slightly decreased ALDH activities compared to GMF. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of BMF was higher than that of GMF at the same concentration. BMF and GMF showed similar inhibitory activity against angiotensin converting enzyme at a concentration of 30 mg/mL. These results suggest that cultivated Korean blue mussel has similar physiological activity with New Zealand green-lipped mussel.
Physicochemical Properties and Antioxidant Capacities of Different Parts of Ginger (Zingiber officinale Roscoe)
Lee, Hye-Ryun ; Lee, Jong-Hun ; Park, Cheol-Seong ; Ra, Kyung-Ran ; Ha, Jin-Sook ; Cha, Mi-Hyun ; Kim, Se-Na ; Choi, Youngmin ; Hwang, Jinbong ; Nam, Jin-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1369~1379
DOI : 10.3746/jkfn.2014.43.9.1369
The physicochemical characteristics and antioxidant activities of leaf, stem, and root of ginger (Zingiber officinale R.) were determined. Nutrient composition, reducing sugar, saponin, mineral, heavy metal, total phenolic and total flavonoid contents, and antioxidant activities based on DPPH radical scavenging and FRAP assay were measured. Catechins, gingerols, shogaols, and capsaicin compositions were also determined by HPLC. The contents of water, proteins, fats, carbohydrates, fiber, and ash from ginger root were 6.4, 6.8, 3.2, 65.4, 7.3, and 18.2%, respectively. Crude fiber contents of leaf and stem were 4~5 times higher than those of root (P<0.05), and reducing sugar content of stem was about 3 times higher than those of root. Crude saponin contents were in the order of stem
Development of Mouthwash Products with Solid Fermented Oriental Medicinal Herb
Cho, Byung-Je ; Hong, Jun Young ; Kim, Mijeong ; Song, Yeong Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1380~1387
DOI : 10.3746/jkfn.2014.43.9.1380
The purpose of this study was to develop a mouthwash product with solid fermented oriental medicinal herb (OMH). Solid fermentation of magnolia, liquorice, and cnidium by Phellinus linteus mycelium was carried out successfully when 30% water was added to the medium, whereas 10% brown rice powder was required as an extra nutrient for solid fermentation of mint besides water. The amount of total phenol compounds and DPPH radical scavenging activity of OMH increased significantly (P<0.05) upon solid fermentation. Anti-microbial activities of fermented OMH also increased and were approximately 100-fold greater than those of unfermented samples. Oral pathogens such as Staphylococcus epidermis, Streptococcus pyogenes, Candida albicans, or Streptococcus mutans were used for determination of anti-microbial effects of OMH. Formulation of the mouthwash was developed based on the results of the sensory evaluation. Among seven formulas, the best formula chosen by the sensory evaluation was as follows: mouthwash prepared with 0.075% ethanol extract of solid fermented OMH as a main ingredient, 83.64% hot water extract of mint and clove (100:15, v/v) as a mouthwash base component, and other miscellaneous ingredients, including sodium fluoride, menthol, and surfactants. Data from a consumer's preference test with 30 participants, overall acceptance, and willingness to buy the product developed in this study were all significantly higher for the tested mouthwash compared to mouthwash on the market manufactured with OMH but with a different formula. Duration of freshness of the mouthwash after usage as determined by Breath Checker was not significantly different between the two samples, although the duration of our product was slightly longer than that of the commercial product mentioned above.
Enzymatic Production of Amylopectin Cluster Using Cyclodextrin Glucanotransferase
Lee, Hye-Won ; Jeon, Hye-Yeon ; Choi, Hyejeong ; Shim, Jae-Hoon ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1388~1393
DOI : 10.3746/jkfn.2014.43.9.1388
To enzymatically prepare amylopectin cluster (APC), cyclodextrin glucanotransferase (CGTase I-5) and its mutant enzyme from alkalophilic Bacillus sp. I-5 were employed, after which the hydrolysis patterns of CGTase wild-type and its mutant enzyme toward amylopectin were investigated using multi-angle laser light scattering. CGTase wild-type dramatically reduced the molecular weight of waxy rice starch at the initial reaction, whereas the mutant enzyme degraded waxy rice starch relatively slowly. Based on the results, the molecular weight of one cluster of amylopectin could be about
. To determine production of cyclic glucans from amylopectin, matrix-assisted laser desorption ionization time-of-flight mass spectrometry was performed. CGTase I-5 produced various types of cyclic maltooligosaccharides from amylopectin, whereas the mutant enzyme hardly produced any.
Quality Characteristics of Radish Treated with Environmentally-friendly Red Clay-processed Materials
Seo, Yoojin ; Yoon, Sungjin ; Kim, SungGun ; Cho, Wonwoo ; Lee, Sora ; Kang, Ho-Duck ; Yoon, Moon-Young ; Park, Jung-Keug ; Yoo, Byoungseung ; Chang, Yoonhyuk ; Lee, Youngseung ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1394~1399
DOI : 10.3746/jkfn.2014.43.9.1394
Quality characteristics of radish treated with red clay-processed materials (RCPM) were investigated. Two different types of treatments using RCPM including a control were farm-raised in identical environments. General components, texture, nutrients, and antioxidant activities were performed. For general components analysis, total amounts of crude fat and ash were higher in radish treated with RCPM than in control. RCPM-treated radish showed higher contents of minerals (P, Mg, K, Zn, Mn, and Na) and vitamins (vitamin C, thiamin, and riboflavin) than those of control. RCPM-treated radish exhibited higher DPPH radical scavenging activities and total polyphenol contents than those of control, indicating higher antioxidant activities of radish raised by RCPM. In the textural analysis following refrigeration for 4 weeks, RCPM-treated samples showed a more stable texture and higher hardness values than those of control. Therefore, these results indicate that RCPM can be used to produce high-value radish of premium quality.
Manufacture of Sea Salt Coated with Coffee Oil and Quality Characteristics by Storage Period
Kang, Chu Kyung ; Shin, Tai-Sun ; Jung, Bok-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1400~1406
DOI : 10.3746/jkfn.2014.43.9.1400
This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at
for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2~3% and 81~83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.
Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions
Eun, Jong-Bang ; Hsieh, Fu-Hung ; Choi, Ok-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1407~1414
DOI : 10.3746/jkfn.2014.43.9.1407
Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter's color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.
Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root
Jun, Hyun-Il ; Park, Seon-Yeong ; Jeong, Do-Yeon ; Song, Geun-Seoup ; Kim, Young-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1415~1422
DOI : 10.3746/jkfn.2014.43.9.1415
Hot water extraction concentrate was prepared from Alliun hookeri root (AHR) to evaluate its applicability to yogurt. The highest antioxidant activity of hot water concentrates was obtained under extraction conditions of 4 hr at
. Antioxidant activities measured by DPPH radical assay, ABTS radical cation assay, reducing power, and cheating activity were highly correlated with total phenolic (89.51 mg/g) and total flavonoid (52.71 mg/g) contents, with R values of 0.94 and 0.96, respectively. Yogurt was fermented with a commercial lactic acid bacteria mixed strain (Yo-mix
305) for 10 hr at
after addition of 0~10% (w/w) hot water concentrates from AHR to yogurt base. As fermentation proceeded, pH and
of yogurt decreased from 6.57~6.60 to 4.34~4.51 and from 8.10~8.90% to 4.60~5.25%, respectively, whereas titrate acidity, viscosity, and viable cell numbers increased from 0.22~0.23% to 1.01~1.10%, from
, and from 6.40~6.80 log CFU/mL to 8.60~9.20 log CFU/mL, respectively. There was no significant difference in any sensory attribute between the control and 2.5% addition group, suggesting that 2.5% hot water concentrate from AHR could be used to manufacture yogurt.
Quality Improvement of Galbijjim Using Superheated Steam and High Hydrostatic Pressure
Seo, Sang-Hee ; Kim, Eun-Mi ; Kim, Young-Boong ; Cho, Eun-Kyung ; Woo, Hyun-Jung ; Lee, Min-A ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1423~1430
DOI : 10.3746/jkfn.2014.43.9.1423
This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days,
) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days,
). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.
Appetite and Related Factors among Community Elders in Korea
Park, Soojin ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1431~1438
DOI : 10.3746/jkfn.2014.43.9.1431
This study assessed the risk and prevalence of anorexia as well as associated factors among home-dwelling elderly adults. The subjects were 419 elderly men (116) and women (303) aged 65 years and older (
) living in Korea. Data were collected by personal interviews using questionnaires. The collected data were analyzed by descriptive statistics and Pearson's correlation. The prevalence of anorexia was 35.1% among participants. Male elders (74.1%) had higher proportions of anorexia than female elders (20.1%) (P<0.001). Significant differences in the appetite were observed according to type of disease, depression, and activities of daily living (ADL) index. In the poor appetite group, central nervous system diseases were the primary illness in male elders (P<0.01), whereas endocrine diseases were the primary illness in female elders (P<0.01). Elders with good appetites had less symptoms of depression (P<0.001) and greater independence in ADL (P<0.001). These results explored the high prevalence of anorexia in geriatric populations in Korea and its impact on elderly nutritional status and health. Further research should be performed to identify the causes of anorexia and establish an intervention protocol allowing the early diagnosis of anorexia.
Comparative Study on Perception of Native Local Foods in Elementary School Students in Gyeongsang-do and Jeolla-do (I) -Focus on Recognition and Preference-
Hwang, Hye-In ; Kim, Hyun-Ah ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1439~1446
DOI : 10.3746/jkfn.2014.43.9.1439
The purposes of this study were to analyze recognition and preference of native local foods in elementary school students in Gyeongsang-do and Jeolla-do, as well as compare regional differences in recognition and preference of native local foods between students in Gyeongsang-do and Jeolla-do. A survey was conducted on 300 elementary school students located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, there was no significant difference in terms of recognition score of overall native local food between students in Gyeongsang (9.43 out of 20 dishes for 254 students) and students in Jeolla (9.13 out of 20 dishes for 261 students). The recognition levels (4.88 out of 10 dishes) of native local foods in students in Gyeongsang-do were significantly higher than those (4.40 out of 10 dishes) in Jeolla-do (P<0.001). Second, the preference level (2.91 points) for native local food in students in Gyeongsang-do was significantly higher than that (2.72 points) in students Jeolla-do (P<0.001) based on a 5-point Likert scale. The preference level (3.03 points) of students in Gyeongsang-do for native local food was significantly higher than that (2.80 points) of students in Jeolla-do (P<0.001) based on a 5-point Likert scale. In conclusion, students in Jeolla-do perceived native local foods in Jeolla-do and Gyeongsang-do impartially, whereas students in Gyeongsang-do perceived native local foods better. The overall sample of elementary school students preferred native local food in Gyeongsang-do to native local food in Jeolla-do. Thus, there were regional differences in terms of recognition and preference of native local foods in elementary school students. To enhance the recognition and preference of native local foods in Jeolla-do, food culture and dietary education should be carried out.
Analysis of Perception of School Foodservice Facilities and Utilities in Gyeongnam Area by School Nutrition Teachers (Dietitians) -Comparison of School Foodservice Facilities and Improvement of Utilities in Schools-
Jeon, Young ; Kim, Hyun-Ah ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1447~1456
DOI : 10.3746/jkfn.2014.43.9.1447
The purpose of this study was to compare perception of school foodservice facilities and utilities in dietitians and school nutrition teachers in the Gyeongnam area between schools that improved foodservice facilities and utilities versus those who did not. From July 23 to Aug 31, 2012, 391 questionnaires were distributed, and 289 questionnaires were obtained. A total of 275 questionnaires were used for the final analysis, excluding improper ones. The results of this study were as follows. First, among 275 schools, 90 schools (32.7%) improved school foodservice facilities and utilities while 175 schools (67.3%) did not. Second, schools with improved facilities had a more well-equipped receiving room (P<0.01), preparation room (P<0.001), dishwashing room (P<0.001), storage room for supplies (P<0.001), rest-room for school foodservice employees (P<0.05), locker room (P<0.01), shower room (P<0.001), laundry room (P<0.001), boiler room (P<0.05), and room for serving cart (P<0.05) than schools with no improvement. Third, total perception score of school foodservice facilities area from schools with improved facilities (1.71) was significantly higher than that (1.60) of school without improvement (P<0.001). Fourth, total satisfaction (3.32) of school foodservice facilities and utilities in school with improved facilities was significantly higher than that (2.62) of schools without improvement (P<0.01). Fifth, schools with improved facilities had a better equipped of floor (P<0.05), entrance (P<0.001), drain (P<0.001), water supply (P<0.01), lighting (P<0.001), hand washing (P<0.001), foodservice management room (P<0.001), locker room (P<0.001), rest-room and shower room (P<0.001), and preparation room (P<0.001) than schools without improvement. However, there was no significant difference in terms of walls and ceilings, windows, ventilation, and storage. In conclusion, school foodservice facilities and utilities improvement should conducted as soon as possible.
Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder
Song, Ji Hun ; Lim, Jeong Ah ; Lee, Jun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1457~1461
DOI : 10.3746/jkfn.2014.43.9.1457
The feasibility of incorporating cinnamon powder as a value-added food ingredient in cookies was investigated. Density of dough was not significantly affected by cinnamon powder (P>0.05). Moisture content, spread ratio, and loss rate of cookies decreased significantly with increasing levels of cinnamon powder (P<0.05). Lightness (
) and yellowness (
) decreased, whereas redness (
) as well as hardness increased significantly with higher amount of cinnamon powder (P<0.05). 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly elevated (P<0.05), and they were well-correlated. The consumer acceptance test indicated that addition of cinnamon powder to 4% had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 4% cinnamon powder can take advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.
Optimization of Alkali Extraction for Preparing Oat Protein Concentrates from Oat Groat by Response Surface Methodology
Jeong, Yong-Seon ; Kim, Jeong-Won ; Lee, Eui-Seok ; Gil, Na-Young ; Kim, San-Seong ; Hong, Soon-Taek ;
Journal of the Korean Society of Food Science and Nutrition, volume 43, issue 9, 2014, Pages 1462~1466
DOI : 10.3746/jkfn.2014.43.9.1462
In this study, an attempt was made to produce oat protein concentrates from defatted oat groat by alkali extraction. Independent variables formulated by D-optimal design were NaOH concentration (X1, 0.005~0.06 N) for extraction and precipitation pH (X2, pH 4.0~6.0), and the dependent variable was extraction yield (Y1, %). Experimental results were analyzed by response surface methodology to determine optimized extraction conditions. Extraction yield increased both with an increase in NaOH concentration of the extraction solution and when approaching a precipitation pH of 4.9, and NaOH concentrations were a major influencing parameter. Solubility of oat protein concentrates showed a minimum value (i.e., 0.1%) at pH 5 and increased substantially at pH values in the range of
pH 3 or
pH 7, reaching a maximum value at pH 11 (i.e., 76%). Regression equation coincided well with the results of the experiment. Optimized extraction conditions to maximize extraction yield were 0.06 N NaOH (X1) for extraction and pH 4.7 (X2) for precipitation.