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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
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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
Antioxidant and Antiobesity Activities of Various Color Resources Extracted from Natural Plants
Hwang, Cho-Rong ; Kang, Min Jung ; Shim, Hye Jin ; Suh, Hwa Jin ; Kwon, Oh Oun ; Shin, Jung-Hye ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 165~172
DOI : 10.3746/jkfn.2015.44.2.165
The objective of this study was to investigate the antioxidant and antiobesity activities of various color resources extracted from natural plants such as, clove, persimmon, gall nut, amur cork, gardenia, safflower, and annatto. Total phenolic content was the highest in gall nut extract (2,441.45 mg/kg) followed by clove extract (1,346.48 mg/kg). DPPH, and ABTS radical scavenging activities and ferric reducing antioxidant power (FRAP) were also higher in gall nut extract.
-Glucosidase inhibitory activity (
) was highest in persimmon extract (
) followed by gall nut extract.
-Amylase and lipase inhibitory activities were also higher in persimmon extract (49.45% and 61.01%, respectively). Lipid accumulation in 3T3-L1 cells was lower in persimmon, clove, and annatto extracts (81.54%, 83.36%, and 85.70% at
, respectively). Triglyceride content in 3T3-L1 cells was lowest in clove extract (66.11%) followed by persimmon extract (88.88%). The results of this study suggest that gall nut extract has the highest antioxidant activity, whereas persimmon and clove extract show the antiobesity activities by inhibition of digestive enzymes and fat accumulation in 3T3-L1 cells. These extracts are useful materials for the development of antioxidant and antiobesity functional foods.
Effects of Scopoletin Supplementation on Insulin Resistance and Antioxidant Defense System in Chronic Alcohol-Fed Rats
Lee, Hae-In ; Lee, Mi-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 173~181
DOI : 10.3746/jkfn.2015.44.2.173
This study investigated the effects of scopoletin (6-methoxy-7-hydroxycoumarin) supplementation on insulin resistance and the antioxidant defense system in chronic alcohol-fed rats. Rats were fed a Lieber-Decarli liquid diet containing 5% ethanol with or without two doses of scopoletin (0.01 and 0.05 g/L) for 8 weeks. Pair-fed rats received an isocaloric carbohydrate liquid diet. Chronic alcohol did not affect fasting serum glucose levels, although it induced glucose intolerance and hyperinsulinemia compared with the pair-fed group and led to insulin resistance. Both doses of scopoletin similarly improved glucose intolerance, serum insulin level, and insulin resistance. Scopoletin supplementation significantly activated phosphatidyl inositol 3-kinase, which was inhibited by chronic alcohol. Two doses of scopoletin up-regulated hepatic mRNA expression and activity of glucokinase as well as down-regulated mRNA expression and activity of glucose-6-phosphatase compared with the alcohol control group. Both doses of scopoletin significantly reduced cytochrome P450 2E1 activity and elevated aldehyde dehydrogenase 2 activity, resulting in a lower serum acetaldehyde level compared with the alcohol control group. Chronic alcohol suppressed hepatic mRNA expression and activities of antioxidant enzymes such as superoxide dismutase, catalase, and glutathione peroxidase; however, they were reversed by scopoletin supplementation, which reduced hydrogen peroxide and lipid peroxide levels in the liver. These results indicate that dietary scopoletin attenuated chronic alcohol-induced insulin resistance and activated the antioxidant defense system through regulation of hepatic gene expression in glucose and antioxidant metabolism.
Immunological Synergistic Effects of Combined Treatment with Herbal Preparation (HemoHIM) and Red Ginseng Extracts
Byun, Myung-Woo ; Byun, Eui-Hong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 182~190
DOI : 10.3746/jkfn.2015.44.2.182
This present study demonstrates the immunological synergistic effects of herbal preparation (HemoHIM) and red ginseng powder granule in various immune cell models (bone marrow-derived macrophages, dendritic cells, and mouse splenocytes) from mice. Both herbal preparation and red ginseng extracts were treated to bone-marrow derived macrophages, dendritic cells, and mouse splenocytes, and there was no cytotoxicity at a dose below
. Cell proliferation and cytokine [tumor necrosis factor (TNF)-
, interleukin (IL)-6, and IL-12] production tested in bone marrow-derived macrophages and dendritic cells significantly increased upon combined treatment. Cell surface marker (CD 80/86, MHC class I/II)-mediated immune cell activation was highly elevated by combined treatment. For cytokine production in splenocytes, combined treatment significantly increased production of Th 1 type cytokines [IL-2 and interferon (IFN)-
] but not Th 2 type cytokines (IL-4 and IL-10). Therefore, combined treatment with HemoHIM and red ginseng extracts is an effective method to establish powerful immunological synergy in immune cells.
Chemical Characteristics and Immuno-Stimulatory Activity of Polysaccharides from Fermented Vinegars Manufactured with Different Raw Materials
Kim, Dong-Su ; Hurh, Byung Serk ; Shin, Kwang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 191~199
DOI : 10.3746/jkfn.2015.44.2.191
To elucidate the immuno-stimulatory activity of traditional fermented vinegar, six kinds of crude polysaccharides were isolated from traditional fermented vinegars manufactured with different raw materials in domestic or foreign countries, after which their chemical properties and immuno-stimulatory activities were evaluated. Of the six samples, three kinds of crude polysaccharides prepared from Korean brown rice vinegar (KBV-0), Japanese brown rice vinegar (JBV-0), and Korean persimmon vinegar (KPV-0) showed higher yields and interleukin (IL)-6 production by macrophages and were thus selected for further study. Anti-complementary activities of KBV-0, KPV-0, and JBV-0 increased dose-dependently. KBV-0 and KPV-0 showed higher anti-complementary activities (
62 and 65%) than JBV-0 at
. KBV-0, KPV-0, and JBV-0 did not affect growth of peritoneal macrophages at a dose of 1.6 to
, where as they significantly augmented production of IL-6, IL-12, and TNF-
in a dose-dependent manner. However, immuno-stimulatory activity of KPV-0 was the most potent among the tested polysaccharides. These results suggest that Korean fermented vinegars contain selected polysaccharides that confer immuno-stimulatory activities beneficial to human health.
Cytotoxic Effects of Tenebrio molitor Larval Extracts against Hepatocellular Carcinoma
Lee, Ji-Eun ; Lee, An-Jung ; Jo, Da-Eun ; Cho, Ju Hyeong ; Youn, Kumju ; Yun, Eun-Young ; Hwang, Jae-Sam ; Jun, Mira ; Kang, Byoung Heon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 200~207
DOI : 10.3746/jkfn.2015.44.2.200
Various natural products or their derivatives, mostly originating from plants, fungi, and bacteria, have been exploited as therapeutic drugs to treat various human diseases. In addition to previously explored organisms, research on natural compounds has now expanded into unexamined living organisms in order to identify novel bioactive substances. Here, we determined whether or not the larval form of the mealworm beetle Tenebrio molitor, a species of darkling beetle, contains cytotoxic substances that exclusively affect cancer cell viability. Ethanol extract and its solvent partitioned fractions, hexane and ethyl acetate fractions, showed anticancer effects against various human cancer cells derived from the prostate (PC3 and 22Rv1), cervix (HeLa), liver (PLC/PRF5, HepG2, Hep3B, and SK-HEP-1), colon (HCT116), lung (NCI-H460), breast (MDA-MB231), and ovary (SKOV3). Cell death induced by the fractions was a mix of apoptosis, necrosis, and autophagy. The hexane fraction was administered intraperitoneally to nude mice bearing a hepatocellular carcinoma SK-HEP-1 and showed inhibition of tumor growth in vivo. Therefore, we concluded that worm extracts contain cytotoxic substances, which can be enriched by proper fractionation protocols, and further separation and purification could lead to the identification of novel molecules to treat human cancers.
Antioxidant Activities of Perilla frutescens Britton Seed Extract and Its Inhibitory Effects against Major Characteristics of Cancer Cells
Kim, Sinae ; Song, Boram ; Ju, Jihyeung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 208~215
DOI : 10.3746/jkfn.2015.44.2.208
The aim of the study was to investigate the antioxidant activities of ethanol extract of perilla seed (PSE) and its inhibitory effects against major characteristics of cancer cells, such as unrestricted growth and activated metastasis in vitro. The total polyphenol and flavonoid levels of PSE were 222.6 mg gallic acid equivalent/100 g and 285.7 mg quercetin equivalent/100 g, respectively. The radical scavenging activity and ferric reducing antioxidant power of PSE at concentration of 87.5 to
were 24~45% and 28~62%, respectively. Treatment of HCT116 colorectal carcinoma cells and H1299 non-small cell lung carcinoma cells with PSE dose-dependently inhibited growth by 18~94% (at concentration range of 87.5 to
) and completely abolished colony formation (at concentration of
). PSE was also effective in inhibiting migration of H1299 cells (by 30~37% at concentration range of 87.5 to
) and adhesion of both HCT116 and H1299 cells (by 14~16% at concentration of
). These results indicate that PSE exerts antioxidant and anti-cancer activities in vitro. It needs to be determined whether or not similar effects can be reproduced in vivo.
Night Eating and Nutrient Intake Status according to Residence Type in University Students
Jun, Ye-Sook ; Choi, Mi-Kyeong ; Bae, Yun-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 216~225
DOI : 10.3746/jkfn.2015.44.2.216
The purpose of this study was to evaluate night time eating habits, dietary habits, and nutrient intake in university students according to residence type. A survey was conducted by administering questionnaires to 664 students. Questionnaire interview and 24-h dietary recall were conducted. Subjects were divided into three groups according to residence type: dormitory boarding (DB group, N=313), self-boarding (SB group, N=246), and living with parents (LWP group, N=105). Average ages in the DB, SB, and LWP groups were 21.3, 22.2, and 22.1 years, respectively. There were no significant differences in body mass index between the three groups. In total, 77.3% of students regularly ate night time snacks. The proportion of students who reported night time eating was 84.0% in the DB group, 73.6% in the SB group, and 65.7% in the LWP group (P<0.001). In terms of food types consumed during night time eating, the DB group showed a significantly higher rate of consumption of fried chicken and flour-based foods than the SB and LWP groups, whereas the SB group showed a significantly higher rate of consumption of alcohol beverages than the DB and LWP groups. Energy, carbohydrates, protein, fat, vitamins, and mineral intakes were significantly higher in the DB group than in the SB and LWP groups. In addition, intake of cholesterol per 1,000 kcal was significantly higher in the DB group than in the SB and LWP groups. Thus, SB and DB students seemed to have more night time eating problems than LWP students. Accordingly, nutritional education is needed to support the development of healthier eating habits, in particular, night time eating habits, among students living in dormitories and in self-boarding situations.
Salt-Related Dietary Attitudes, Behaviors, and Nutrition Knowledge of University Students according to Estimated Salt Intake Using Urinary Salt Signal
Kim, Mi-Hyun ; Min, Daun ; Jang, Eungyoung ; Yeon, Jee-Young ; Kim, Jong Wook ; Bae, Yun-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 226~233
DOI : 10.3746/jkfn.2015.44.2.226
The purpose of this study was to evaluate salt-related dietary attitudes, behaviors, and nutrition knowledge according to urinary salt signal of university students. Based on urinary salt signal, we classified subjects into an "adequate Na intake (ANI)" group (n=52) (salt
) and "excess Na intake (ENI)" group (n=66) (salt >6 g). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using questionnaire. The ENI group had more subjects who were drinkers (P<0.05) compared to the ANI group. The ENI group (33.45) showed a significantly lower score in terms of salt-related dietary attitudes compared to the ANI group (35.50) (P<0.05). There was no significant difference in the total score of salt-related dietary behavior between the groups. The score of nutrition knowledge was significantly higher in the ANI (9.77) group than in the ENI (8.82) group (P<0.05). The correlation analysis indicated that the urinary salt signal had a negative correlation with the salt-related dietary attitude score after adjustments for age, sex, and body mass index (r=-0.2100, P<0.05). These results support the validity of using the urinary salt signal to simplify estimation of sodium intake.
Content of Fat-Soluble Nutrients (Cholesterol, Retinol, and α-Tocopherol) in Different Parts of Poultry Meats according to Cooking Method
Lee, Ji Hyun ; Lee, Hee Na ; Shin, Jung-Ah ; Chun, Ji Yeon ; Lee, Junsoo ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 234~241
DOI : 10.3746/jkfn.2015.44.2.234
This study investigated the effects of different cooking methods on contents of cholesterol, retinol, and tocopherol in poultry meats (chicken, Korean native chicken, and duck) using saponification extraction and HPLC analysis. The cooking methods were boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving. Generally, contents of cholesterol increased after cooking. Especially, after deep-frying, large amounts of cholesterol were detected from legs of chicken (94.25 mg/100 g) and wings of Korean native chicken (132.96 mg/100 g). High cholesterol content was detected in wings (233.77 mg/100 g) from duck after microwaving. However, contents of retinol decreased after cooking. The retinol contents of breast meat from Korean native chicken were low (
) compared to other meats (
in chicken and
in duck), whereas raw materials from wings of all poultry showed the highest tocopherol contents. Of the various cooking methods, stir-frying and deep-frying resulted in increased
-tocopherol contents in meats.
Quality Characteristics of Seasoned Pork with Water Extracts of Allium hookeri Root during Storage
Park, Min-Young ; Ly, Sun Yung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 242~249
DOI : 10.3746/jkfn.2015.44.2.242
This study examined the antioxidant and antimicrobial activities of 70% ethanol extracts and water extracts of Allium hookeri root. We evaluated the effects of water extracts of A. hookeri root on storage of seasoned pork added with water extracts at
for 21 days in order to evaluate its potential as a functional food material. A. hookeri root water extracts displayed antioxidant activities (total polyphenol content and DPPH and ABTS radical scavenging activities) that were superior to those of 70% ethanol extracts. The 70% ethanol extracts and water extracts of A. hookeri root showed antimicrobial activities against food-borne Staphylococcus aureus bacteria that were about 1/400 times greater than that of vancomycin. Chemical composition analysis was conducted on pork seasoned with sauce containing 5%, 10%, and 15% water extracts. Moisture and crude ash contents significantly decreased as the amount of water extracts increased (P<0.05), and the highest crude protein content was in the 10% group. Acidity of seasoned pork increased proportionally in the early stages of storage, whereas it significantly decreased as the amount of water extracts increased after day 12 (P<0.05). Although the total number of bacteria in seasoned pork continuously increased during storage, growth of bacteria was significantly restricted as level of A. hookeri root water extracts increased (P<0.05). In the sensory evaluation, pork seasoned with 10% A. hookeri root water extracts showed the highest scores for taste, texture, and overall acceptance (P<0.05). In summary, A. hookeri water extracts display antioxidant and antimicrobial activities that can improve quality characteristics of seasoned pork and have potential as natural preservatives to restrict bacteria growth. Regarding the amount of extracts, 10% was determined to be the most appropriate level to minimize changes in seasoned pork during storage and improve sensory quality.
Quality Characteristics and Antioxidant Activity of Salad Dressings Prepared with Wild Grape Powder during Storage
Bing, Dong-Joo ; Lee, Jee-Hyun ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 250~259
DOI : 10.3746/jkfn.2015.44.2.250
This study evaluated the quality characteristics and antioxidant activities of salad dressings prepared with wild grape powder (1%, 2%, 3%, and 5%) during storage at
for 4 weeks as well as sensory evaluation. The viscosity and pH decreased with increasing amounts of wild grape powder as well as increasing storage time. Moisture contents significantly decreased with increasing amounts of wild grape powder. The water activity of the control was higher than other samples at
. The samples with wild grape powder showed lower water activities than the control at
after 4 weeks. For color, lightness and yellowness significantly decreased with increasing amounts of wild grape powder, whereas redness increased. Antioxidant activity, total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing amounts of wild grape powder but decreased with increasing storage time. In the sensory evaluation, the color preference was highest in the control. Flavor and texture preference were highest in the 2% sample. For overall acceptability, the 1% sample scored 5.71, which was highest among the samples. Based on the above study results, the optimum level of wild grape powder for production of salad dressing is 2%.
Quality Properties of Enteric-Coated Soft Capsule Using PEG as a Plasticizer
Yang, Joo Hwan ; Han, Joon Taek ; Oh, In Ho ; Park, Geum Duck ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 260~267
DOI : 10.3746/jkfn.2015.44.2.260
We investigated the applicability of polyethylene glycol (PEG) as a plasticizer in enteric-coated soft capsules based on determination of quality characteristics according to molecular weight and concentration of enteric-coating PEG solution. There was no difference according to molecular weight of PEG, whereas a low PEG concentration in the enteric-coating solution was associated with higher whiteness index and slower disintegration time in pH 6.8 media. Brittleness was observed in the coating film at seam areas in 5% PEG enteric-coating solution after 2 weeks of storage at room temperature. The enteric-coating properties of PEG were compared with those of acetylated monoglyceride (AMG) and triacetin, which are enteric-coating plasticizers. Enteric-coated soft capsule containing PEG as a plasticizer showed a lower whiteness index and faster dissolution profile than AMG and triacetin. Moreover, enteric-coated soft capsule containing AMG and triacetin as plasticizers showed coating film brittleness at seam areas after 2 months of accelerated storage [
, relative humidity (RH) 75%] but no difference at room temperature storage (
, RH 60%). The present study suggests that concentration of PEG is important to determine enteric-coating quality, regardless of the molecular weight of PEG. In conclusion, PEG has potential as a plasticizer due to its transparency and storage stability in enteric-coated soft capsules.
Preparation of Makgeolli Residue Protein Film Containing Wasabi Extract and Its Application
Lee, Ji-Hyeon ; Lee, Ji-Hyun ; Yang, Hyunju ; Song, Kyung Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 268~274
DOI : 10.3746/jkfn.2015.44.2.268
Makgeolli residue protein (MRP) was extracted from byproduct of makgeolli processing, and MRP films containing various plasticizers were prepared. Among the plasticizers used in this study, MRP film containing glycerol-sorbitol (1:2) showed the most desirable mechanical properties. In addition, MRP films containing wasabi extract (WE) were prepared by incorporating different amounts (0, 0.8, 1.0, and 1.2%) of WE into film-forming solution. Tensile strength, elongation at break, and moisture content of MRP films decreased with addition of WE as compared with the control. However, MRP films containing WE showed antimicrobial activities against Escherichia coli O157:H7 and Listeria monocytogenes. Application of MRP film containing 1.0% WE to beef packaging decreased populations of E. coli O157:H7 and L. monocytogenes after storage at
for 8 days by 1.1 and 0.41 log CFU/g, respectively, compared with those of the control. In addition, the peroxide value and 2-thiobarbituric acid reactive substance value decreased by 53 and 56%, respectively, compared to the control. Therefore, these results suggest that MRP film containing WE can be used to improve the quality of beef during storage.
Analysis of Elementary School Students' Intake Frequency and Opinions Regarding Native Local Foods in School Foodservice -Focus on Regional Comparison of Gyeongsang-do and Jeolla-do-
Hwang, Hye-In ; Kim, Hyun-Ah ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 275~280
DOI : 10.3746/jkfn.2015.44.2.275
This study investigated intake frequency and opinions regarding native local foods in school foodservice and compared eating status between students in Gyeongsang-do and Jeolla-do. Questionnaires were distributed to 300 students at elementary schools located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, intake frequencies of Gyeongsang-do-native local foods by students in Gyeongsang-do was significantly higher than compared to students in Jeolla-do (P<0.01). Second, there was no significant difference in concern for native local foods between students in Gyeongsang-do and students in Jeolla-do, although opinions regarding native local foods in school foodservice by students in Gyeongsang-do were higher compared to students in Jeolla-do (P<0.01). In conclusion, there was a regional difference in terms of intake frequency of Gyeongsang-do-native local foods, whereas there was no regional difference in terms of intake frequency of Jeolla-do-native local food. Students in Gyeongsang-do showed more positive attitudes regarding native local foods in school foodservice than students in Jeolla-do. This result implies that regional differences between Gyeongsang-do and Jeolla-do regarding native local foods should be removed. In order to develop native local foods, it will be necessary to develop a program to actively apply native local foods in school foodservice and provide more chances for elementary school students to experience various native local foods.
Radical Scavenging and Anti-Obesity Effects of 50% Ethanol Extract from Fermented Curcuma longa L.
Kim, Jihye ; Jun, Woojin ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 281~286
DOI : 10.3746/jkfn.2015.44.2.281
In this study, free radical scavenging activities (ABTS, DPPH, NBT, TBARS, and ORAC) and anti-obesity potential were evaluated using 50% ethanol extract from fermented Curcuma longa L. (FCE50). FCE50 showed free radical scavenging activities and anti-oxidant potential. Lipid accumulation and intracellular TG content were significantly reduced by 25.8% and 28.6%, respectively, by
of FCE50 compared to adipocytes. Glucose uptake was significantly reduced by 12.0%. FCE50 significantly reduced mRNA expression of acetyl-CoA carboxylase in 3T3-L1 cells. These results indicate that the anti-adipogenic effect of FCE50 might be due to its radical scavenging activity and anti-oxidant potential.
Detection of Antifungal Activities from Pomegranate
Lee, Geum Young ; Park, Tae Hee ; Lee, Da-In ; Park, Jeong-Ro ; Choi, Sang Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 287~290
DOI : 10.3746/jkfn.2015.44.2.287
Antifungal activities of pomegranate were investigated. Seventy percent ethanol extracts of seeds, peels, and whole fruits of pomegranate showed similar antifungal activities against Candida albicans in liquid media, whereas extract of whole fruit showed relatively high antifungal activity in solid media. When 70% ethanol extracts were fractionated sequentially with chloroform and ethyl acetate, ethyl acetate fraction exhibited the highest anti-fungal activities against C. albicans. Ethyl acetate fractions of whole fruits and peel portions showed at least 36% and 25% growth against C. albicans, Candida glabrata, Candida tropicalis, and Candida lusitaniae in liquid media, respectively. These results indicate that pomegranate contains antifungal compounds soluble with organic solvents.
Selected Physicochemical and Consumer Preference Characteristics of Noodles Incorporated with Sweet Pumpkin Powder
Park, Ju Hwan ; Choi, Ji Eun ; Lee, Jun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 291~295
DOI : 10.3746/jkfn.2015.44.2.291
Sweet pumpkin is a squash fruit that contains low total solids but is rich in carotene, pectin, mineral salts, vitamins, and other substances beneficial to health. An attempt was made to develop a value-added food product; sweet pumpkin powders (SPP) were incorporated into a model system of noodles as a healthy food ingredient, and selected physicochemical properties and consumer preferences were determined. Elevated SPP concentration was associated with increased pH, soluble solids, and turbidity; however, moisture absorption decreased (P<0.05). Increasing amounts of SPP significantly reduced both raw and cooked noodle brightness (L*); however, yellowness (b*) appeared to increase. In addition, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity increased significantly (P<0.05). The consumer acceptance test indicated that incorporation of 10% SPP to the formulation is recommended to take advantage of the health benefits of SPP without major sacrificing the quality acceptance of consumers.
Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder
Son, Byeong Gil ; Kim, Hyun Eun ; Lee, Jun Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 296~301
DOI : 10.3746/jkfn.2015.44.2.296
The effects of pine needle powder (PNP) on the physicochemical characteristics of tofu were investigated, and consumer acceptance test was conducted. The pH, moisture content, and lightness and yellowness significantly decreased with increasing PNP concentration from 0 to 0.8% (P<0.05). Hardness increased significantly with increasing PNP concentration (P<0.05). Antimicrobial effects of PNP incorporated into tofu were also investigated. Antioxidant activities of control and produced tofu were compared based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol contents. DPPH radical scavenging activity and total polyphenol contents increased significantly (P<0.05) and were well-correlated. Tofu with 0.2% PNP is recommended (with respect to overall preference score) for taking advantage of the functional properties of PNP without sacrificing consumer acceptability.
Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder
Kim, Min Jeong ; Park, Jung Eun ; Park, So Hae ; Han, Ji Sook ; Choi, Ji-Hye ; Lee, Heeseob ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 2, 2015, Pages 302~306
DOI : 10.3746/jkfn.2015.44.2.302
This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.