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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 44, Issue 12 - Dec 2015
Volume 44, Issue 11 - Nov 2015
Volume 44, Issue 10 - Oct 2015
Volume 44, Issue 9 - Sep 2015
Volume 44, Issue 8 - Aug 2015
Volume 44, Issue 7 - Jul 2015
Volume 44, Issue 6 - Jun 2015
Volume 44, Issue 5 - May 2015
Volume 44, Issue 4 - Apr 2015
Volume 44, Issue 3 - Mar 2015
Volume 44, Issue 2 - Feb 2015
Volume 44, Issue 1 - Jan 2015
Selecting the target year
Anti-Atopic Activity of Tuna Heart Ethanol Extract
Kang, Bo-Kyeong ; Kim, Koth-Bong-Woo-Ri ; Kim, Min-Ji ; Bark, Si-Woo ; Pak, Won-Min ; Kim, Bo-Ram ; Ahn, Na-Kyung ; Choi, Yeon-Uk ; Bae, Nan-Young ; Park, Ji-Hye ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 1~6
DOI : 10.3746/jkfn.2015.44.1.001
Atopic dermatitis (AD) is a form of allergic skin inflammatory characterized by late eczematous skin lesions. The incidence of AD is increasing, and it causes problems with administrative costs. Therefore, development of an AD treatment with no side effects is needed. The purpose of this study was to evaluate tuna heart ethanol extract (THEE), a functional extract from by-product of tuna. AD was induced by spreading 2,4-dinitrochlorobenzene (DNCB) on the backside of BALB/c mice. The effect of THEE was tested by measuring skin clinical severity score, secretion of cytokines and IgE, and proliferation. Secretion of
, IL-4, IL-5, IL-13, and IgE significantly decreased in a THEE-independent manner. In contrast, levels of IL-10 and
significantly increased in mice sera and splenocytes. In addition, THEE alleviated AD symptoms compared to the DNCB only group. In conclusion, these results demonstrate that THEE has an inhibitory effect on AD and may be a useful substance for the development of cosmeceuticals.
Anti-Inflammatory Effect of Hot Water Extract of Aronia Fruits in LPS-Stimulated RAW 264.7 Macrophages
Yang, Hui ; Oh, Kwang-Hoon ; Yoo, Yung Choon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 7~13
DOI : 10.3746/jkfn.2015.44.1.007
In this study, anti-inflammatory activity of hot water extract of Aronia fruits (AF-H) was examined. Pre-treatment with AF-H significantly inhibited production of nitric oxide (NO) and prostaglandin E-2 in a dose-dependent manner in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The inhibitory effect of AF-H on LPS-induced inflammation was also confirmed by down-regulation of inducible NO synthase as well as cyclooxygenase-2 protein expression. Furthermore, treatment with AF-H significantly inhibited secretion of inflammatory cytokines such as tumor-necrosis
and interleukin-6. Signal transduction pathway studies further indicated that AF-H inhibited LPS-induced activation of nuclear
, but not mitogen-activated protein kinase. Treatment with AF-H also partially protected against LPS-induced lethal shock in C57BL/6 mice, although its effect was not statistically significant. These results suggest that AF-H is a more promising nutraceutical or medicinal agent for inhibition of LPS-induced inflammation or inflammation-related diseases.
Analysis and Evaluation of Glycemic Indices and Glycemic Loads of Frequently Consumed Carbohydrate-Rich Snacks according to Variety and Cooking Method
Kim, Do Yeon ; Lee, Hansongyi ; Choi, Eun Young ; Lim, Hyunjung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 14~23
DOI : 10.3746/jkfn.2015.44.1.014
This study examined the glycemic indices (GIs) and glycemic loads of carbohydrate-rich snacks in Korea according to variety and cooking method. The most popular carbohydrate snacks (corn, potatoes, sweet potatoes, chestnuts, and red beans) from the Korean National Health and Nutrition Examination Survey nutrient database were cooked using a variety of conventional cooking methods (steaming, baking, porridge, puffing, and frying). The GIs of foods were measured in 60 healthy males after receiving permission from the University Hospital institutional review board (KMC IRB 1306-01). Blood glucose and insulin levels were then measured at 0, 15, 30, 60, 90, and 120 min after consuming glucose, and each test food contained 50 g of carbohydrates (corn: 170.0 g, potatoes: 359.7 g, sweet potatoes: 160.3 g, chestnuts: 134.8 g, red beans: 73.1 g). GI values for test foods were calculated based on the increase in the area under the blood glucose response curve for each subject. Steamed potatoes (
), corn porridge (
), baked sweet potatoes (
), baked potatoes (
), steamed corn (
), and steamed sweet potatoes (
) were shown to be considered high GI foods, whereas baked chestnuts (
), red bean porridge (
), steamed red beans (
), fried potatoes (
), and ground and pan-fried potatoes (
) were considered as low GI foods. The results suggest that the cooking method of carbohydrate-rich snacks is an important determinant of GI values.
Single Dose Oral Toxicity of Bacillus subtilis JNS in ICR Mice
Kim, Kyoung-Hoon ; Jeong, Chang Hwa ; Joo, Seong-Je ; Park, Jong-Hoon ; Moon, Ji-Young ; Cho, Eun-Ji ; Lee, Hyun-Tai ; Kwon, Hyun-Ju ; Kim, Byung-Woo ; Eom, Sung-Hwan ; Lee, Eun-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 24~28
DOI : 10.3746/jkfn.2015.44.1.024
The present study was carried out to investigate the in vivo single-dose acute toxicity of Bacillus subtilis JNS isolated from Cheonggukjang, which is a probiotic candidate showing strong and broad antibacterial activity. The test sample was orally administrated to male and female ICR mice at a highest dose of 2,000 mg/kg for 14 days. No significant change in general conditions, mortalities, body weight changes, clinical signs, autopsy findings, or presence of gross lesions was observed in either sex of mice. The results indicate that up to 2,000 mg/kg of B. subtilis JNS had no adverse effect on ICR mice.
Acute/Subacute Toxicity of Nano Calcium
Jung, Eun Young ; Suh, Hyung Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 29~34
DOI : 10.3746/jkfn.2015.44.1.029
The objective of this study was to obtain data on the safety-in-use of nano calcium as a dietary supplement by assessing its acute and subacute oral toxicities in female and male Sprague-Dawley rats. A single oral dose of 5,000 mg/kg of nano calcium did not result in mortality or significant changes in the general behavior and gross appearance of the internal organs of rats. For subacute toxicity study, nano calcium was administered orally at a dose of 1,000 mg/kg daily for 14 days. There were no significant differences in organ weights between control and treated groups of both sexes. Hematological analysis and blood chemistry revealed no toxic effects of nano calcium. Pathologically, neither gross abnormalities nor histopathological changes were observed. These results show that nano calcium possesses very low toxicity as indicated in a rat model.
Protective Effects of Sea Buckthorn (Hippophae rhamnoides L.) Leaves Fermented with Hericium erinaceum Mycelium against Oxidative Modification of Biological Macromolecules and Cell Death
Kim, Seung-Sub ; Kyeong, Inn-Goo ; Lee, Mi-La ; Kim, Dong-Goo ; Shin, Ji-Young ; Yang, Jin-Yi ; Lee, Gwang-Ho ; Eum, Won-Sik ; Kang, Jung-Hoon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 35~43
DOI : 10.3746/jkfn.2015.44.1.035
In this study, hot water extract from sea buckthorn (Hippophae rhamnoides L.) leaves fermented with Hericium erinaceum mycelium (SBT-HE) was assessed for protection against oxidative modification of biological macromolecules and cell death. Antioxidant activity of SBT-HE was evaluated based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical, and peroxyl radical scavenging assays. SBT-HE showed 65.06% DPPH radical scavenging activity at
, 98.83% ABTS radical scavenging activity at
, and 44.03% peroxyl radical scavenging activity at
. SBT-HE significantly inhibited DNA strand breakage induced by peroxyl radical. SBT-HE also prevented peroxyl radical-mediated human serum albumin modification. SBT-HE effectively inhibited
-induced cell death and significantly increased cell survival by 21.59% at
. SBT-HE also reduced intracellular reactive oxygen species levels in
-treated cells. The results suggest that SBT-HE can contribute to antioxidant activity and protect cells from oxidative stress-induced cell injury.
Inhibitory Effect of Shiitake Mushroom Extracts Cultured in Aloe-Supplement on Invasion/Migration of TNF-α-Induced MDA-MB-231 Breast Cancer Cells
Suh, Seok-Jong ; Kim, Cheorl-Ho ; Baek, Jin-Hong ; Lee, Kyoung-Hae ; Shin, Dong-Bum ; Park, Sung-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 44~48
DOI : 10.3746/jkfn.2015.44.1.044
To investigate the anti-cancer effect of shiitake mushrooms (Lentinus edodes) cultured in aloe-supplement, we treated extract of shiitake mushroom cultured in aloe-supplement (ESA) to MDA-MB-231 human breast cancer cells. ESA-treated MDA-MB-231 cells showed decreased growth rate in XTT assay. In addition migration/invasion was noticeably inhibited by ESA in TNF-
-treated MDA-MB-231 cells. Western blot analysis showed that the molecular mechanism of cell migration/invasion was mediated by reduced intercellular adhesion molecule-1 expression via p-ERK signal transduction pathways. We found ESA had inhibition activity against cellular growth and migration/invasion. Taken together, ESA has putative anti-cancer activity against human breast cancer.
Dysphagia Risk and Associated Factors among Community-Dwelling Elders
Park, Soojin ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 49~56
DOI : 10.3746/jkfn.2015.44.1.049
The present study investigated the risk and prevalence of dysphagia as well as related factors among free-living elders. Subjects were 419 elderly men (116) and women (303) aged 65 years and older (
) living in Seoul, Gyeonggi-do and Chungcheongbuk-do area in Korea. Data were collected by personal interviews using questionnaires and analyzed by descriptive statistics, t-test, and chi-square test. Prevalence of dysphagia was 53.50% among participants. Risk of dysphagia was significantly different according to age (P<0.001), use of dentures (P<0.05), and activities of daily living (P<0.05). Moreover, dysphagia risk group had significant food intake problems, including poor appetite, smaller portions to reach satiety, frequent meal skipping, as well as poor taste compared to the normal group, accompanied by high risk of weight loss as assessed by simplified nutritional appetite questionnaire (P<0.01). Taken together, risk of dysphagia was more prevalent in older people, affecting the majority of those living independently in the community. This could indicate an association with undernutrition due to factors affecting food intake.
Dietary Habits and Nutrient Intakes according to Feeding Method during Infant Period in Elementary School Students
Kang, Myung-Hwa ; Choi, Mi-Kyeong ; Kim, Hyun-Jin ; Bae, Yun-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 57~65
DOI : 10.3746/jkfn.2015.44.1.057
The purpose of this study was to examine dietary habits and nutrient intakes according to feeding method during infant period in elementary school students. Subjects were 1,251 elementary school students. Subjects were divided into three groups, breast-fed group (N=508), formula-fed group (N=397), and mixed group (N=346), according to feeding method during infant period. The questionnaire was composed of general characteristics, dietary conditions during infant period, dietary behaviors, and dietary intakes and was completed by children and children's parents. Average age, height, weight, and body mass index were 11.6 years, 139.0 cm, 34.6 kg, and
, respectively. The formula-fed group showed a smaller proportion of subjects with colostrum feeding (P<0.001) compared to the breast-fed and mixed groups. Frequency of eating snacks was significantly higher in the mixed group than in other groups (P<0.05). There was no significant difference in dietary habit total score and nutrient intakes according to feeding method during infant period. Feeding method in during infant period was associated with dietary habits (milk and vegetable intake habits) up to growth period of elementary school. A longitudinal and systematic study is needed to clarify this relationship.
Eating Behaviors by Breakfast Frequency of High School Students in Yongin Area
Woo, Lee Jin ; Kim, Seong Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 66~75
DOI : 10.3746/jkfn.2015.44.1.066
This study investigated eating behaviors (life-style, breakfast pattern, eating environment, snack pattern, and awareness of breakfast) by breakfast frequency (0~2 times, 3~6 times, and 7 times per week) of high school students (146 males and 165 females) in the Yongin region. The percentage of 'mother' as breakfast preparer increased with elevated breakfast frequency, whereas 'myself' was lower for females (P<0.001). Regarding reasons for skipping breakfast, 'getting more sleep' increased with elevated breakfast frequency, whereas 'loosing appetite' decreased in males (P<0.001). Regarding family reaction to skipping breakfast, 'advising' increased with elevated breakfast frequency in females (P<0.001). Skipping breakfast by eating snacks was higher in females (51.6%) than in males (35.6%), and skipping dinner was higher (53.4%) in females. Awareness of breakfast importance increased with elevated breakfast frequency in males (P<0.05) and females (P<0.001). Perception of correlation between health and breakfast was higher in females (54.8%) compared to males (43.9%), and the most important reason was 'energy supplement'. 'Eating now and will eat' increased with elevated breakfast frequency in males (P<0.001) and females (P<0.001), whereas sum of 'not eating now and will not eat' and 'eating now but will not eat' were 19.2% and 14.2% in males and females, respectively. Therefore, appropriate education programs emphasizing importance of eating breakfast and environmental improvement for regularly eating breakfast for high school students are highly required.
Awareness of Processed Foods and Chronic Disease in High School Students in Yongin Area
Koo, Hee Jin ; Kim, Seong Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 76~84
DOI : 10.3746/jkfn.2015.44.1.076
This study aimed to investigate awareness of processed foods and chronic disease in high school students (male 94 and female 85) in the Yongin area. Awareness of chronic disease caused by excessive intake of processed foods was 83.0% and 91.8% in male and female students, and the most harmful processed food was instant noodles (34.1%). The most fearful chronic disease was cancer (25.5%) and obesity (25.5%) in males, whereas female answered obesity (34.1%). Awareness of synthetic preservatives was the most negative answer among food additives, and the most useful information was harmfulness of food additives. Percentages of correct answers towards cardiovascular disease-causing food components, including lipids, saturated fat, cholesterol, and trans fat, and dietary fiber for prevention of obesity were 57.0% and 54.2%, respectively. The percentage of correct answers towards developing hypertension by excessive intake of sodium was very low at 24.6%. Consequently, high school students generally showed a negative attitude towards processed foods without accurate information related to prevention or food components causing chronic disease, especially sodium. Thus, an appropriate program and persistent nutrition education are required for healthy food choices to prevent chronic disease among processed foods.
Analytical Validation of Rosmarinic Acid in Water Extract of Perilla frutescens Britton var. acuta Kudo as Functional Health Ingredient
Park, Sung-Yong ; Kim, Jung-Eun ; Choi, Chul-Yung ; Lee, Dong-Wook ; Kim, Ki-Man ; Yoon, Goo ; Yoon, In-Su ; Moon, Hong-Seop ; Cho, Seung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 85~88
DOI : 10.3746/jkfn.2015.44.1.085
This study attempted to establish an HPLC analysis method for determination of marker compounds as a part of material standardization for the development of health functional food materials from Perilla frutescens Britton var. acuta Kudo. The quantitative determination method of rosmarinic acid as a marker compound of P. frutescens Britton var. acuta Kudo extract (PFE) was optimized by HPLC analysis using a C18 column (
) with 0.1% acetic acid as the elution gradient and methanol as the mobile phase at a flow rate of 1 mL/min and detection wavelength of 280 nm. The HPLC/UV method was applied successfully to quantification of the marker compound in PFE after validation of the method with linearity, accuracy, and precision. The method showed high linearity in the calibration curve at a coefficient of correlation (
) of 0.9995, and the limit of detection and limit of quantitation were
, respectively. Relative standard deviation (RSD) values of data from intra- and inter-day precision were less than 3.21% and 1.43%, respectively. Recovery rate test at rosmarinic acid concentrations of 12.5, 25 and
scored between 97.04~98.98% with RSD values from 0.25~1.97%. These results indicate that the established HPLC method is very useful for the determination of marker compound in PFE to develop a health functional material.
Physicochemical Properties of Supremo Coffee according to Grinding and Brewing Conditions
Kang, Rhan-Kee ; Min, Kwan-Sik ; Kang, Myung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 89~96
DOI : 10.3746/jkfn.2015.44.1.089
Supremo coffee was light and dark brewed and grinded using different beans sizes. We determined physicochemical properties of Supremo coffee in the form of moisture, crude fat, crude protein, and crude ash contents. Moisture content was higher in beans of the dark brew than the light brew. Carbohydrate content was lower in the dark brew. However, crude fat, crude protein, and crude ash contents were higher in the dark brew. pH level was higher in beans of the dark. L value (brightness) decreased in the dark brew. a value (red coloring) and b value (yellow coloring) were both increased in the light brew and decreased in the dark brew. Stronger brewing resulted in lower a and b values. The contents of Ca, Fe, K, Na, and P were measured, and the results showed that K content was the highest. Total dietary fiber content was significantly higher than all other brewing parameters. Soluble dietary fiber content was 4.25 g/100 g in the dark brew and week grinding while insoluble dietary fiber was 63.49 g/100 g in the light brew and week grinding, which was the highest. Fatty acid composition was not significantly different according to brewing and grinding conditions. Supremo coffee contained acetic acid, propionic acid, oxalic acid, citric acid, and fumaric acid. In particular, contents of acetic acid and fumaric acid were highest. These results suggest that physicochemical properties of Supremo coffee are affected by different brewing and grinding conditions.
Phenolic Contents of Different Parts of Rhus verniciflua Stokes according to Extraction Conditions
Park, Hye Jin ; Lee, Sang Hoon ; Jang, Gwi Yeong ; Li, Meishan ; Kim, Min Young ; Kim, Sung Tae ; Lee, Ji Hyun ; Yoon, Gun Mook ; Lee, Junsoo ; Jeong, Heon Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 97~103
DOI : 10.3746/jkfn.2015.44.1.097
This study investigated changes in phenolic contents of different parts of Rhus verniciflua Stokes (RV) according to extraction conditions. Bark and xylem parts of RV were extracted at 80, 100, 120, 140, and
for 1, 3, and 5 h, respectively. Major phenolic compounds (gallic acid, protocatechuic acid, fustin, fisetin, sulfuretin, and butein) of RV were analyzed. The gallic acid, fisetin, sulfuretin, and butein contents significantly increased as extraction temperature increased. Protocatechuic acid and fustin contents increased as increasing extraction temperature to
and decreased afterward. The gallic acid, protocatechuic acid, and butein contents of bark were higher than those of xylem extracts. The optimal extraction conditions of gallic acid, protocatechuic acid, fustin, fisetin, sulfuretin, and butein were
(16.07 mg%) and
(1.49 mg%), respectively. These results suggest that the optimum extraction temperature and time considering RV extraction yield and cost are
and 3 h, respectively.
Quality Characteristics of Low Salt Kalopanax pictus Shoot Jangajji Using Soybean Sauce
Lee, Shin-Ho ; Kang, Kyoung-Myoung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 104~110
DOI : 10.3746/jkfn.2015.44.1.104
In order to develop new Kalopanax pictus shoot Jangajji (KJ) with low salt concentration, physicochemical changes of KJ soaked at different concentration of soybean sauce (10~50%) were investigated for 50 days. The pH of KJ increased significantly with increasing concentration of soybean sauce in soaking solution (P<0.05). Titratable acidity and NaCl concentration of all KJ increased during storage for 50 days at
. The total bacterial count slowly increased during early storage time and reached its highest level (4.74 log CFU/g) after storage for 30 days. KJ-20 (KJ added with 20% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability. The total polyphenol and flavonoid contents of KJ extract increased with increasing concentration of soybean sauce. DPPH and ABTS radical scavenging activities of KJ extract were 27.22% and 38.37% (control), 40.74% and 43.65% (KJ-10), 41.79% and 50.37% (KJ-20), 43.09% and 52.60% (KJ-30), 48.62% and 53.45% (KJ-40), and 50.85% and 60.79% (KJ-50), respectively.
Evaluation of Quality Characteristics of Korean and Chinese Frozen Chopped Garlic
Lee, Seul ; Kim, Seokyoung ; Hwang, Inguk ; Yoo, Seonmi ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 111~117
DOI : 10.3746/jkfn.2015.44.1.111
This study investigated quality characteristics of commercial frozen chopped garlic. We collected six kinds of commercial frozen chopped garlic, four of which were domestic and the remaining two made in China. The moisture contents and drip loss of domestic frozen chopped garlic were significantly lower than those of Chinese garlic. Drip loss was positively correlated with moisture content (r=0.918, P<0.01). Total pyruvate contents of frozen chopped garlic ranged from
in domestic garlic and
in Chinese garlic. Allicin contents of frozen chopped garlic ranged from
in domestic garlic and
in Chinese garlic. Total thiosulfinate content of commercial frozen chopped garlic ranged from
optical density/g. Total thiosulfinate content of commercial frozen chopped garlic was positively correlated with allicin content (r=0.892, P<0.01). Flavor patterns of commercial frozen chopped garlic measured by an electronic nose showed no difference between domestic and Chinese garlics.
Quality Characteristics and Antioxidant Properties of Rice Chiffon Cakes with Wild Grape Powder
Bing, Dong-Joo ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 118~127
DOI : 10.3746/jkfn.2015.44.1.118
In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount. Rice chiffon cake was evaluated for quality characteristics, antioxidant properties, and sensory evaluation. The specific gravity of control batter was 0.48 g/mL, and it decreased with increasing amounts of wild grape powder, whereas viscosity showed the reverse effect. The pH of batter and cake decreased with increasing amounts of wild grape powder. The moisture content significantly increased with increasing amounts of wild grape powder, and the water activity of cakes was not significantly different between samples from 0.905~0.908. For color, lightness and yellowness deceased with increasing amounts of wild grape powder, whereas redness showed the reverse effect. For texture, hardness, fracturability, gumminess, and chewiness significantly increased with increasing amounts of wild grape powder. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder. In the sensory evaluation, the control sample showed the highest scores for color, flavor, softness, and overall acceptability. Based on these results, wild grape powder could be considered as a functional material, and 6% wild grape powder is the optimum level for manufacture of rice chiffon cake.
Quality Characteristics of Low-Dose Electron Beam Irradiated-Imported Navel Orange during Storage at Low Temperature (3°C)
Cho, Yun-Jeong ; Kim, Kyung-Hee ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 128~136
DOI : 10.3746/jkfn.2015.44.1.128
This study investigated the effects of low-dose electron beam irradiation treatment on physicochemical and sensorial properties of imported navel oranges during storage at
for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color values, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color values, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated sample at 1 kGy decreased significantly in the early storage period, but the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, scores of color, sweetness, flavor, and overall acceptability decreased as irradiation dose and storage period increased. Samples irradiated at over 0.8 kGy showed low preference in all scores except color. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties; thus, electron beam irradiation up to 0.6 kGy in imported navel oranges is optimum for minimizing quality changes and disinfestation treatment simultaneously.
Fermentation Conditions for High Acceptability of Korean Traditional Fermented Beverage Kyejang
Jung, Jin-Kyoung ; Song, Kyung-Mo ; Yi, Sung-Hoon ; Kim, Hyo-Jin ; Han, Young-Sook ; Lee, Myung-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 137~144
DOI : 10.3746/jkfn.2015.44.1.137
Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at
for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.
Evaluation of Foodservice Hygiene in Middle School Students by Meal Service Area in Busan
Kim, Yeo Kyeong ; Choi, Hee Sun ; Lyu, Eun Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 145~151
DOI : 10.3746/jkfn.2015.44.1.145
The purpose of this study was to evaluate foodservice hygiene in middle school students by analyzing the importance and performance of school foodservice by meal service area in Busan. Questionnaires were administered to 826 students in 10 middle schools (five schools for classroom service, five schools for dining room service). The average importance and performance scores were 4.11/5.00 and 3.38/5.00 for classroom service and 4.34/5.00 and 3.89/5.00 for dining room service. Dining room service had significantly (P<0.001) higher average scores importance and performance of food hygiene, environment hygiene, equipment hygiene, and employee hygiene than those of classroom service. The gap average score of dining room service was significantly (P<0.001) lower than those of classroom service. In the importance-performance analysis, 'cleanliness of tray' showed high importance and low performance for classroom service and dining room service. Areas of low importance and low performance were 'tray drying', 'cleanliness of employee' clothes', 'wearing sanitary gown, cap', 'wearing sanitary mask', and 'wearing sanitary gloves' for the classroom service, whereas 'tray drying', 'comfortable atmosphere in diningroom', 'well ventilated', 'no odor of the food in classroom', and 'cleanliness around rubbish bins' were relevant for dining room service. These findings suggest that employee hygiene management should be intensively managed for classroom service, and equipment hygiene management must be improved for classroom service and dining room service, especially cleanliness of tray. Meal service places should be changed to the dining room with support the government and private sector.
Means-End Chain Approach to Understand Consumer Motivation Towards Convenience Meat Products: Focus on New York City in US Market
Jung, Yoojin ; Lee, Min-A ; Cho, Eun Kyoung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 152~159
DOI : 10.3746/jkfn.2015.44.1.152
The purpose of this study was to analyze how consumers make links between convenience meat products and self-relevant consequences and value. Surveys on convenience meat product consumption patterns and hard laddering based on means-end chain theory were conducted from April 21 to April 25, 2014 and targeted 200 consumers in the US. The most preferred cooking method of convenience meat product was roast (25.9%) and the most common information medium was suggestions by friends and parents (37.1%). The main as well as desired places of purchasing were both the supermarket (33.6% and 27.3%, respectively). The most preferred promotion method was free sample events (38.5%). From analyzing means-end chains of convenience meat products, the most dominant value chain was 'taste (A)'-'good taste (C)'-'feel good (V)'. These results show that consumption of convenience meat products will increase when consumer expectations of taste and satisfaction are met. Further, results of the value measurement provide information on consumer satisfaction and needs and can be applied to set marketing strategies for Korean style convenience meat products.
Selected Physicochemical and Consumer Preference Characteristics of Baikseolgi with Pomegranate Concentrate
Choi, Ji Eun ; Lee, Jun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 1, 2015, Pages 160~164
DOI : 10.3746/jkfn.2015.44.1.160
The effects of different ingredient formulations on physicochemical qualities and consumer preferences were investigated using Baikseolgi incorporated with pomegranate concentrate (PC), a healthy food ingredient, as a model system. PC was incorporated into the formulation at five different amounts [0%, 1.6%, 3.3%, 5%, and 6.6% (w/w)] by replacing the equivalent amount of water added. After appropriate mixing, rice cakes were steamed and quality attributes were evaluated after cooling. The pH decreased while moisture content increased significantly with increased PC substitution (P<0.05). Lightness decreased significantly from 82.33 to 65.09 with higher incorporation of PC (P<0.05), indicating that the color of Baikseolgi became darker. Redness and yellowness, on the other hand, increased significantly (P<0.05). Hardness gradually increased as the PC content increased in the formulation (P<0.05). In addition, DPPH and ABTS radical scavenging activities increased significantly (P<0.05), and they were well correlated. The overall consumer acceptance results indicate that incorporation of 1.6% PC in the formulation of Baikseolgi is recommended to take advantage of the health benefits of PC without sacrificing quality acceptance by consumers.