Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 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
Effects of Dendropanax morbifera Leaf Extracts on Lipid Profiles in Mice Fed a High-Fat and High-Cholesterol Diet
Tan, Xiaotong ; Ryu, Ho Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 641~648
DOI : 10.3746/jkfn.2015.44.5.641
The purpose of this study was to determine the effects of dried Dendropanax morbifera leaf extracts on lipid profiles of mice fed a high-fat and -cholesterol diet (HFCD). ICR mice were divided into six groups based on mice fed AIN-93G diet (Normal), HFCD (Control), HFCD+100 mg/kg/d of D. morbifera leaf aqueous extract (DA-100), HFCD+200 mg/kg/d of D. morbifera leaf aqueous extract (DA-200), HFCD+100 mg/kg/d of D. morbifera leaf ethanol extract (DE-100), or HFCD+200 mg/kg/d of D. morbifera leaf ethanol extract (DE-200) for 7 weeks. The final body weights of mice fed D. morbifera extracts were all lower than those of the control group. Mice treated with D. morbifera extracts showed significantly reduced plasma and hepatic triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol levels, along with increased plasma high-density lipoprotein cholesterol level. Fecal TG level was higher in DE-100 and DE-200 groups and TC level was significantly higher in the DA-200 and DE-200 groups. Relative liver weight, spleen weight, and testicle fat weight in mice treated with D. morbifera were reduced compared to the control group. Plasma insulin, aspartate transaminase, and alanine transaminase levels of experimental groups were also lower than those of the control group. All mice treated with D. morbifera extracts had lower malondialdehyde (MDA) content and higher superoxide dismutase (SOD) activity than the control group. Particularly MDA levels of the DA-200 and DE-200 groups and SOD levels of the DE-200 group were identical to levels of the normal group. These results suggest that D. morbifera extracts have lipid improvement effects in mice fed a HFCD.
Cytoprotective Effect of Zinc-Mediated Antioxidant Gene Expression on Cortisol-Induced Cytotoxicity
Chung, Mi Ja ; Kim, Sung Hyun ; Hwang, In Min ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 649~656
DOI : 10.3746/jkfn.2015.44.5.649
The protective effect of zinc against cortisol-induced cell injury was examined in rainbow trout gill epithelial cells. Cells exposed to cortisol for 24 h showed increased leakage of lactate dehydrogenase (LDH) as well as decreased cell viability in a dose-dependent manner. Treatment with zinc (
) reduced the severity of both LDH release and cell death as well as protected cells against cortisol-induced caspase-3 activation, indicating reduction of apoptosis. Cortisol-induced cell death, leakage of LDH, and caspase-3 activation were blocked by the glucocorticoid receptor antagonist Mifepristone (RU-486), suggesting that cell injury was cortisol-dependent. In addition, we studied the effect of zinc on the expression of antioxidant genes such as metallothionein A (MTA), metallothionein B (MTB), glutathione-S-transferase (GST), and glucose-6-phosphate dehydrogenase (G6PD) during cortisol-induced cell injury. MTA, MTB, GST, and G6PD mRNA levels increased after treatment with zinc or cortisol, separately or in combination. Higher mRNA levels of MTA, MTB, GST, and G6PD were detected when cells were treated with
cortisol in combination at the same time compared to treatment with zinc or cortisol separately. Cells treated with zinc showed increased intracellular free zinc concentrations, and this response was significantly enhanced in cells treated with cortisol and zinc. In conclusion, zinc treatment inhibited cortisol-induced cytotoxicity and apoptosis through indirect antioxidant action.
Radioprotective Effects of Post-Treatment with Hesperetin against γ-Irradiation-Induced Tissue Damage and Oxidative Stress in BALB/c Mice
Kang, Jung Ae ; Nam, You Ree ; Rho, Jong Kook ; Jang, Beom-Su ; Chung, Young-Jin ; Park, Sang Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 657~663
DOI : 10.3746/jkfn.2015.44.5.657
Ionizing radiation induces cell damage through formation of reactive oxygen species. The present study was designed to evaluate the protective effects of post-treatment with hesperetin against
-irradiation-induced cellular damage and oxidative stress in BALB/c mice. Healthy female BALB/c mice were exposed to
-irradiation and administered hesperetin (25 mg/kg and 50 mg/kg, b.w., orally) for 7 days after 6 Gy of
-irradiation. Exposure to
-irradiation resulted in hematopoietic system damage manifested as decreases in spleen indexes and WBC count. In addition, hepatocellular damage characterized by increased levels of aspartate aminoransferase (AST) and alanine aminotransferase (ALT) in plasma. However, post-irradiation treatment with hesperetin provided significant protection against hematopoietic system damage and decreased AST and ALT levels in plasma. The results indicate that
-irradiation induced increases in lipid peroxidation and xanthine oxidase (XO) as well as decreases in antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase) and glutathione (GSH) in the liver. These effects were also attenuated by post-treatment with hesperetin, which decreased lipid peroxidation and XO as well as increased antioxidant enzymes and GSH. These results show that post-treatment with hesperetin offers protection against
-irradiation-induced tissue damage and oxidative stress and can be developed as an effective radioprotector during radiotherapy.
Chemical Properties and Immuno-Stimulating Activities of Crude Polysaccharides from Enzyme Digests of Tea Leaves
Park, Hye-Ryung ; Suh, Hyung Joo ; Yu, Kwang-Won ; Kim, Tae Young ; Shin, Kwang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 664~672
DOI : 10.3746/jkfn.2015.44.5.664
In order to develop new immuno-stimulating ingredients from mature leaves of green tea, crude polysaccharides were isolated from pectinase digests of tea leaves (green tea enzyme digestion, GTE-0), after which their immuno-stimulating activities and chemical properties were examined. GTE-0 mainly contained neutral sugars (54.9%) such as glucose (14.2%), arabinose (12.2%), rhamnose (11.1%), and galacturonic acid (45.1%), which are characteristic of pectic polysaccharides. The anti-complementary activity of GTE-0 was similar to that of polysaccharide K (used as positive control). Number of morphologically activated macrophages was significantly increased in the GTE-0-treated group. GTE-0 significantly augmented
and reactive oxygen species production by murine peritoneal macrophage cells in a dose-dependent manner, whereas production of nitric oxide showed the highest activity at a dose of
among all tested concentrations. Murine peritoneal macrophages stimulated with GTE-0 showed enhanced production of various cytokines such as interleukin (IL)-6, IL-12, and tumor necrosis factors-
in a dose-dependent manner. Further, GTE-0 induced higher phagocytic activity in a dose-dependent manner. In ex vivo assay for cytolytic activity of murine peritoneal macrophages, GTE-0-treated group showed significantly higher activity compared to the untreated group at an effector-to-target cell ratio of 20. The above results lead us to conclude that polysaccharides from leaves of green tea have a potent immuno-stimulating effect on murine peritoneal macrophage cells.
Immune-Enhancing Effects of Polysaccharides Isolated from Ascidian (Halocynthia roretzi) Tunic
Lee Dae-Hoon ; Hong, Joo-Heon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 673~680
DOI : 10.3746/jkfn.2015.44.5.673
In this study, the immune-enhancing effects of purified polysaccharides from ascidian (Halocynthia roretzi) tunic were investigated. Crude polysaccharides (AP) were isolated by enzyme extraction (neutrase,
, 15h), ethanol precipitation, and lyophilization. In addition, crude polysaccharides were further fractionated into unabsorbed fractions (APF-I, fraction No. 11~17) and absorbed fractions (APF-II, fraction No. 22~37) by DEAE-sepharose CL-6B column chromatography in order to isolate immune regulating polysaccharide. The major constituents in APF-I and APF-II were total sugar (66.62% and 27.03%), uronic acid (47.53% and 15.87%), hexosamine (16.62% and 46.79%), and protein (2.43% and 4.94%), respectively. APF-I increased production of nitric oxide (NO) and cytokines, such as tumor necrosis factor-alpha (TNF-
) and interleukin (IL)-6 in a dose-dependent manner. The mRNA expression levels of inducible NO synthetase, cyclooxygenase-2, TNF-
, and IL-6 were markedly increased as determined by polymerase chain reaction analysis. The above data led us to conclude that macrophage activation of purified polysaccharides was higher than that of crude polysaccharides. The polysaccharides isolated from ascidian tunic investigated herein are useful as natural immune enhancing agents.
Anti-Oxidative and Anti-Diabetic Effects of Methanol Extracts from Medicinal Plants
Lee, Youn Ri ; Yoon, Nara ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 681~686
DOI : 10.3746/jkfn.2015.44.5.681
The purpose of this study was to measure total phenolic compounds as a measure of antioxidant activity as well as
-amylase inhibitory and
-glucosidase inhibitory activities as a measure of anti-diabetic efficacy in methanol extracts from 23 kinds of medicinal plants. Extracts of three medicinal plant species showing high total polyphenol contents were selected (Euonymus alatus stem, Taxus cuspidata fruit, and Eucommia ulmoides leaf). Extracts of six medicinal plant species showing over 60% DPPH radical scavenging activity were also selected [Eucommia ulmoides barks (80.10%), Lycium chinense roots (64.25%), Euonymus alatus stem (73.59%), Lespedeza cuneata (78.20%), Taxus cuspidata fruits (70.52%), and Tilia taquetii leaf and stem (67.81%)]. Regarding
-amylase inhibitory activities acarbose showing approximately 80% inhibitory activity was selected as a control group, and six species (Eucommia ulmoides heartwood, Eucommia ulmoides bark, Euonymus alatus stem, Dioscorea batatas, Coix lachryma-jobi, and Phaseolus radiatus) showed greater than 80%
-glucosidase inhibitory activity. Extracts of nine medicinal plant. species showing over 80%
-amylase inhibitory activity (Pueraria thunbergiana root, Eucommia ulmoides bark, Eucommia ulmoides leaf, Lycium chinense fruits, Euonymus alatus leaf and stem, Euonymus alatus stem, Sasa borealis whole, Dioscorea batatas leaf and stem, and Tilia taquetii leaf and stem). Based on these results, medicinal plants showing high antioxidant and antidiabetic activities can be used as fundamental products in developing new medicines, as well as functional foods to prevent adult disease.
Changes in Antioxidant Contents and Activities of Adzuki Beans according to Germination Time
Woo, Koan Sik ; Song, Seuk Bo ; Ko, Jee Yeon ; Lee, Jae Saeng ; Jung, Tae Wook ; Jeong, Heon Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 687~694
DOI : 10.3746/jkfn.2015.44.5.687
The purpose of this study was to evaluate the yield, antioxidant content, and antioxidant activity of adzuki beans according to germination time. Cultivated varieties were Vigna angularis var. Nipponensis cv. Chungju-pat (CJP), and Yeonduchae (YDC), and Vigna radiata (L.) R. Wilczek cv. Dahyeon (DH). The moisture, crude protein, calcium, and magnesium contents of YDC significantly changed with increasing germination time, whereas potassium, natrium, and aluminium contents did not significantly change. Sprout yield, total polyphenol, flavonoid, and tannin contents of ethanolic extracts from adzuki and mung beans significantly increased with increasing germination time. Total polyphenol contents of ungerminated CJP, YDC, and DH were 1.96, 2.68, and 2.02 mg/g, and those of CJP and YDC germinated for 144 h were 3.33 and 3.47 mg/g, respectively. Total flavonoid content of adzuki beans substantially decreased with increasing germination time. Total tannin content substantially increased with increasing germination time, and YDC showed higher contents (0.85 mg/g) sample germinated for 120 h. DPPH radical scavenging activities of CJP and YDC substantially decreased with increasing germination time, whereas that of DH increased. ABTS radical scavenging activities of ungerminated CJP, YDC, and DH were 4.57, 6.51, and 2.82 mg/g, respectively, and increased after germination for 72~120 h.
Effect of Drying and Extraction Methods on Antioxidant Activity of Gnaphalium affine D. DON
Kim, Hye-Jin ; Park, Byung-Geon ; Han, Inhwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 695~701
DOI : 10.3746/jkfn.2015.44.5.695
This study was conducted to evaluate the effects of drying and extraction methods on antioxidant activity and total phenol content of Gnaphalium affine D. DON (GA). Hot-air, shade-drying, and freeze-drying were used for drying, after which magnetic stirring and ultrasonification were applied. Extracting solvents were water, 80% ethanol, and 80% methanol. Total phenol content was highest in 80% ethanol extract of freeze-dried and stirred GA. Total flavonoid content was highest in 80% methanol extract of freeze-dried and stirred GA. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was higher in 80% methanol and 80% ethanol extracts than in water extract. 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was highest in 80% ethanol extract of shade-dried and ultrasonicated GA. Reducing power was generally higher in 80% methanol extract than in 80% ethanol and water extracts of GA. Total phenol and total flavonoid contents were highly correlated with DPPH radical scavenging activity and reducing power, respectively. This result implies that the antioxidant activity of GA can be attributed to phenol compounds such as flavonoids. Conclusively, phenol compounds such as flavonoids are responsible for the antioxidant activity of GA, and there was no significant effect of drying and stirring conditions on antioxidant activity of 80% ethanol. Meanwhile, DPPH radical scavenging activity of water extract and reducing power of 80% methanol extract were higher in hot-air and shade-dried GAs than in freeze-dried GA.
Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products
Hur, Sung-Won ; Ko, Myeung-Sin ; Kim, Mi-Ran ; Lee, Hye-Ran ; Chung, Seo-Jin ; Cho, Mi-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 702~708
DOI : 10.3746/jkfn.2015.44.5.702
The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.
Physicochemical Composition of Buckwheat Microgreens Grown under Different Light Conditions
Choi, Mi-Kyeong ; Chang, Moon-Sik ; Eom, Seok-Hyun ; Min, Kwan-Sik ; Kang, Myung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 709~715
DOI : 10.3746/jkfn.2015.44.5.709
As consumers interest in microgreens is increasing worldwide, the production of leafy microgreens uisng different LED lights was investigated in this study. The experiment was carried out to evaluate the effects of different LED lights on the composition and vitamin C contents of buckwheat microgreens. Physicochemical properties of buckwheat microgreens grown under different lights (red, blue, and white) and control exposed to a dark room were investigated. Moisture contents of buckwheat microgreens were 95.65% under white light (WL), 95.75% under blue light (BL), 90.77% under red light (RL), and 89.71% under dark room (DR). Crude ash contents of buckwheat microgreens grown under WL, DR, RL, and BL were 0.39%, 0.39%, 0.31%, and 0.37%, respectively. Crude protein contents of buckwheat microgreens grown under DR, RL, WL, and BL were 7.12%, 7.81%, 1.60%, and 2.40%, respectively. Crude fat contents of buckwheat microgreens grown under DR, BL, RL, and WL were 1.12%, 0.54%, 0.35%, and 0.22%, respectively.
was the highest in microgreens grown under BL and RL and the lowest in buds grown under DR. Vitamin C content was the highest in buds grown under WL and the lowest in buds grown under BL. Total chlorophyll content was the highest in microgreens grown under RL and the lowest in buds grown under WL. For mineral content measurement of buckwheat microgreens, Ca, K, Mg, and P contents were high whereas B, Cu, and Zn contents were not detected. The mineral contents of buckwheat microgreens according to each color of light showed significant differences. These results demonstrated that treatment of different colored LED lights during cultivation was able to increase vitamin C content up to affecting the nutritional value of buckwheat microgreens.
Validation of Trienzyme Extraction-Microplate Assay for Folate in Korean Ancestral Rite Food
Park, Su-Jin ; Jeong, Beom-Gyun ; Jung, Jae Eun ; Kim, Hyeon-Young ; Jung, Gil-Rak ; Hwang, Eun-Jung ; Yoon, Sung-Won ; Hyun, Taisun ; Lee, Junsoo ; Chun, Jiyeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 716~724
DOI : 10.3746/jkfn.2015.44.5.716
Trienzyme extraction coupled with microplate assay (Lactobacillus casei subsp. rhamnosus) was validated and applied for the determination of folate (vitamin B9) in Korean ancestral rite foods. Foods included five Guk (Tang), eleven Sookchaes, eight Jeoks, nine Jeons, six Jjims, and twenty desserts. Folate was detected in all samples: Guk (Tang) 4.62~18.84, Sookchae 6.13~48.40, Jeok 5.49~49.50, Jeon 6.96~30.77, Jjim 10.34~38.88, and desserts
. The lowest folate content was observed in Sikhye (
), whereas the highest was observed in Songhwa-dasik (
). Folate analyses of certified reference materials, BCR-121 (whole meal flour) and BCR-487 (pig liver), showed good recoveries of 90.0% (0.45 mg/kg) and 92.4% (12.3 mg/kg), respectively. The recoveries (96.0 to 106.2%) obtained by analyzing eight spiked samples with different matrices also showed good accuracy. Both repeatability and reproducibility were less than 5%, indicating good precision. The quality control chart (n>30) obtained by running commercial folate fortified-wheat flour once a week for about 10 months showed that all assays were under control. All validation method and analytical quality control results showed that folate contents in Korean ancestral rite foods produced by microplate assay were reliable enough to be used for the construction of a national folate database.
Identification Characteristics of Gamma-Irradiated Dried Fishery and Mollusks Products Using Electron Spin Resonance Spectroscopy
Kim, Moon-Young ; Kim, Gui-Ran ; Kim, Dong-Sul ; Jang, Hong Keun ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 725~731
DOI : 10.3746/jkfn.2015.44.5.725
Electron spin resonance (ESR) analysis was conducted for eight different kinds of dried seafood products to investigate their gamma-irradiation status. The specimens consisted of 0~10 kGy-irradiated bones, which included five dried fishes (plaice, hairtail, saury, herring, and dried filefish) and three dried mollusks (beca squid, dried squid, and mitra squid) without flesh or marrow. ESR analysis showed that irradiated specimens exhibited typical asymmetric signals as compared to non-irradiated specimens. ESR signal intensities of all dried fishery samples significantly increased depending on irradiation dose, whereas hydroxyapetite radicals clearly appeared in irradiated plaice, saury, and hairtail. In comparing hydroxyapatite (HA) ratio, irradiated hairtail showed a greater hydroxyapatite-radical generation rate than plaice and saury, and the HA ratio significantly increased with elevated irradiation dose. However, all irradiated plaice and hairtail samples, including 5 and 10 kGy-irradiated saury, showed radiation-derived radicals, whereas filefish and mollusks did not. From the results, ESR spectroscopy was found to have potential to be applied for identifying irradiated plaice, hairtail, and saury, which all contained bones.
Evaluation of Quality Characteristics of Brassica campetris L. Treated with Environmentally-Friendly Red Clay-Processed Materials
Seo, Yoojin ; Yang, Inyong ; Yoon, Sungjin ; Kim, SungGun ; Seo, Sooyoung ; Won, Chu In ; 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 44, issue 5, 2015, Pages 732~738
DOI : 10.3746/jkfn.2015.44.5.732
Quality characteristics of Korean cabbage treated with red clay-processed materials (RCPM) were evaluated. Two different types of RCPM treatments including a control were applied for the cultivation of cabbage. General components, nutrients, antioxidant activities, textures, and sensory evaluation were assessed. For the nutrition components analysis, RCPM-treated cabbage showed higher contents of potassium and riboflavin along with lower content of sodium compared to the control. RCPM-treated cabbage exhibited higher total polyphenol contents than those of the control, indicating higher antioxidant activities. For the textural analysis under refrigeration over 4 weeks, RCPM-treated samples showed more stable textures based on higher hardness values than the control and RC. Results of this study indicate that RCPM would be of benefit to produce high-value added cabbage of premium quality.
Quality Changes in Delaware Grapes Treated with Chitosan during Storage
Yum, Su Jin ; Kang, Ji Hoon ; Jung, Seung Hun ; Song, Kyung Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 739~745
DOI : 10.3746/jkfn.2015.44.5.739
To maintain quality of Delaware grapes during storage, grape samples were treated with 0.1% chitosan dissolved in 0.5% acetic acid, packaged with low density polyethylene film, and stored at 4 or
for 12 days. Chitosan treatment reduced initial populations of yeast and molds in grapes by 1.86 log CFU/g compared to that of the control. During storage, oxygen contents in packages of samples decreased, whereas carbon dioxide contents increased. In addition, regardless of storage temperature, changes in oxygen and carbon dioxide concentrations of grapes treated with chitosan were lower than those of the control. Hardness of samples decreased, and Hunter L, a, and b values were not significantly different among treatments. Regarding pH and total soluble content, grapes stored at
maintained pH and had greater total soluble content than those stored at
. These results suggest that chitosan treatment and low temperature storage can be useful for maintaining microbiological safety and quality of Delaware grapes during storage.
Quality Characteristics of Oenothera biennis Juice Fermented at Different Temperatures and Sugar Concentrations
Ahn, Yoo-Bok ; Kang, Kyoung-Myoung ; Kim, Jin-Hak ; Park, La-Young ; Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 746~751
DOI : 10.3746/jkfn.2015.44.5.746
The quality characteristics of Oenothera biennis juice (OJ) fermented with various concentrations of sugar solutions (50, 60, and
) and at different temperatures (20 and
) were investigated. The sugar concentration and pH of fermented OJ decreased during fermentation and more rapidly decreased at
rather than at
. The number of total bacteria increased during 6 days of fermentation and decreased gradually thereafter, and coliform bacteria were not detected after 8 to 10 days of fermentation at 20 and
. Enzyme activities (invertase, amylase, and cellulase) of fermented OJ with
sugar solution were the highest among the different treatments after fermentation for 4 days at
. Total polyphenol content and DPPH radical scavenging ability increased during fermentation. The highest total polyphenol contents and DPPH radical scavenging ability were 7.1 mg TAE/mL and 58.6%, respectively, when fermented at
Effects of Maltogenic Amylase on Textural Properties of Dough and Quality Characteristics of White Pan Bread
Yoon, Seongjun ; Cho, Namji ; Lee, Soo-Jeong ; Moon, Sung-Won ; Jeong, Yoonhwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 752~760
DOI : 10.3746/jkfn.2015.44.5.752
Effects of maltogenic amylase on textural properties of dough and quality characteristics of white pan bread were investigated. White pan bread was prepared with four different levels of maltogenic amylase contents (M-1: 0.048 U/g, M-2: 0.060 U/g, M-3: 0.072 U/g, M-4: 0.084 U/g). The setback by amylograph for the control was
Brabender Unit (B.U.) while M-4 showed the a setback of
The absorption, mixing tolerance index, and stability by farinogram were not significantly different (P>0.05) for across all treatments. The area under the curve (135 min) by extensogram was higher than all samples. The texture profile analysis results showed that there was significant decreasing in hardness for the maltogenic amylase infused bread (P<0.05). M-3 and M-4 showed higher springiness and cohesiveness but lower hardness than control over 1 to 3 days, indicating possibly extended shelf-life. Imaging scan showed that air cell size less than
for the control and M-4 were at rates of 94.90% and 95.70%, respectively. For sensory evaluation, M-3 and M-4 showed higher intensities than the control for taste, flavor, texture, mouthfeel, and moistness quality. These results imply that the quality of white pan bread could be improved by adding maltogenic amylase without the use of chemical additives.
Quality Characteristics of Sponge Cake with Addition of Protease
Yoon, Seongjun ; Cho, Namji ; Moon, Sung-Won ; Kim, Misook ; Lee, Youngseung ; Yoon, Ok Hyun ; Jeong, Yoonhwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 761~766
DOI : 10.3746/jkfn.2015.44.5.761
This study investigated the effect of protease on quality characteristics of sponge cake. Protease was used at levels of 0.0005 U (PC-1), 0.0010 U (PC-2), 0.0015 U (PC-3), and 0.0020 U (PC-4) for sponge cake preparation. Amylogram showed the setback was significantly decreased in comparison with the control (P<0.05). Height and baking loss rate of control sponge cake were
, respectively. PC-3 and PC-4 showed increased heights of
as well as slightly increased baking loss rates of
, respectively. Specific volume and color difference measurements of control showed a specific volume of
, crust color difference of
, and crumb color difference of
. Measurements of specific volume, crust color, and crumb color of PC-3 and PC-4 were
, respectively. Firmness measurements showed that the control had the highest firmness. PC-3 and PC-4 were effective at improving the shelf-life of sponge cake as indicated by reduced firmness. Sensory evaluation results demonstrated that all samples scored higher than the control. Throughout the results, the addition of protease increased volume and improved quality characteristics of sponge cake.
Optimization of Hot Water Extraction Conditions of Wando Sea Tangle (Laminaria japonica) for Development of Natural Salt Enhancer
Kim, Hyo Ju ; Yang, Eun Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 767~774
DOI : 10.3746/jkfn.2015.44.5.767
In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures (
) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of
contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of
for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.
Analysis of Volatile Flavor Compounds in Jeju Apple Mango by Using Different Extraction Methods
An, Mi-Ran ; Keum, Young-Soo ; Lee, Si-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 775~783
DOI : 10.3746/jkfn.2015.44.5.775
This study was carried out to investigate the physicochemical properties and volatile ingredients of Jeju Apple mango subjected to different extraction methods and GC/MS. The crude protein, fat, and ash contents were
, respectively, and contents of free sugar increased in the order of sucrose, fructose, and glucose, whereas maltose, lactose, and galactose were not detected. The numbers of volatile flavor compounds obtained by the SE (solvent extraction), SDE (simultaneous steam distillation extraction), and SPME (solid-phase micro-extraction) methods were 51, 59, and 71, respectively. The percentages of extracted volatile flavor compounds in mango were 11.44, 15.68, and 73.54% by the SE, SDE, and SPME methods, respectively. The most abundant compounds found in Jeju Apple mango were terpenes and their derivatives, which accounted for 44.49~94.57% of total volatiles obtained. SPME method was considered to be the most effective extraction method in terms of the numbers of detected compounds and their amounts.
-3-Carene was identified as the dominant compound in mango, whereas
-pinene, and furaneol were the next important compounds.
Quality Characteristics of Muffins Containing Wheat Sprout Powder
Park, La-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 5, 2015, Pages 784~789
DOI : 10.3746/jkfn.2015.44.5.784
This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).