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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
Bioavailability of Organic Selenium in Selenium-Deficient Rats
Jung, Eun Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1249~1255
DOI : 10.3746/jkfn.2015.44.9.1249
We examined the effects of selenium-binding peptide from sericin hydrolysates on the bioavailability of selenium-deficient rats. Three-week-old male rats were fed a selenium-deficient diet for 4 weeks while the normal control group was fed a normal diet. The selenium-deficient rats were divided into three groups: no treatment, organic selenium (OS), and inorganic selenium (IS). After selenium supplementation for 4 weeks, the level of serum glutathione reduced form in rats treated with organic selenium was significantly higher than that of inorganic selenium. Selenium retention rate also increased significantly in the organic selenium group compared to the inorganic selenium group [selenium deficient diet (DD)+OS 50.25% vs. DD+IS 17.04%, P<0.05]. In conclusion, binding of selenium to peptides from sericin hydrolysates seems to improve its bioavailability, and can hasten a cure for selenium deficiency in experimental rats.
Citrus Ethanol Extracts Promotes Innate Immune Response by Activating NF-κB
Yang, Jiwon ; Jeon, Hyelin ; You, Yang Hee ; Kim, Jin Young ; Choi, Hyo-Kyoung ; Choi, Kyung-Chul ; Jun, Woo Jin ; Yoon, Ho-Geun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1256~1263
DOI : 10.3746/jkfn.2015.44.9.1256
Citrus junos Sieb. ex Tanaka has been traditionally called Yuza in Korea and is used as a cuisine material or tea as well as medicinal herb. In this study, we evaluated the immune-enhancing effect of Citrus junos ethanol extract (CJE) on RAW264.7 mouse macrophage and primary immunocytes. CJE treatment showed increased macrophage activity in a dose-dependant manner. CJE also enhanced natural killer (NK) cell activity. We measured lactate dehydrogenase (LDH) level as a measurement of NK cell cytotoxicity against YAC-1 lymphoma cells. CJE treatment showed an increased LDH level in a dose-dependent manner. Finally, we evaluated the effect of CJE on mouse primary splenocyte proliferation. CJE treatment slightly increased splenocyte proliferation compared to the control. The results of this study suggest that CJE can help immune function via macrophage cytokine production, increased NK cell activity, and splenocyte proliferation.
Isolation of Pediococcus Strain from Nuruk and Anti-Lipid Accumulation Effect of Ornithine-Containing Makgeolli on 3T3-L1 Cells
Yook, Jin-Seon ; Oh, Suk-Heung ; Kim, Su-Gon ; Lee, Jo-Seph ; Mun, Eun-Gyung ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1264~1269
DOI : 10.3746/jkfn.2015.44.9.1264
To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.
Anticancer Effects of Black Soybean Doenjang in HT-29 Human Colon Cancer Cells
Park, Eui Seong ; Lee, Jae-Yang ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1270~1278
DOI : 10.3746/jkfn.2015.44.9.1270
In vitro anticancer effects of black soybean doenjang on HT-29 human colon cancer cells were studied. SD (soybean doenjang prepared with nine-time baked bamboo salt) and BD (black soybean doenjang prepared with nine-time baked bamboo salt) were compared with CD (commercial doenjang). There were no significant differences between experimental groups in terms of pH, amino-type nitrogen, and ammonia-type nitrogen levels of the doenjang samples. BD showed the highest antioxidative effect, followed by SD and CD in that order. BD also showed the highest total polyphenol concentration of all samples. CD, SD, and BD extracts showed no toxic effects on normal RAW 264.7 cells at a concentration ranging from 0.1 to 0.5 mg/mL. BD exhibited anticancer effect on HT-29 cells by MTT assay. Also, BD manipulated mRNA expressions in certain factors; it suppressed pro-inflammatory cytokines such as
, IL-6, and COX-2, promoted cell-cycle-related genes of p21, and p53, suppressed expression of cyclin D1, and suppressed anti-apoptotic Bcl-2; such manipulation by BD was the strongest, followed by SD and CD in order. From the results above, BD exhibited the highest anticancer effects by inhibiting growth of HT-29 cells, probably by regulating pro-inflammatory cytokines, cell cycling related genes, etc. These results might be due to using black soybeans containing high levels of polyphenol, including anthocyanins.
Effects of White Sesame Seed Extract and β-Sitosterol on Growth, Migration, and Adhesion of H1299 Human Lung Cancer Cells
Lee, Jungjae ; Kim, Seoyun ; Ju, Jihyeung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1279~1285
DOI : 10.3746/jkfn.2015.44.9.1279
The current study aimed to investigate effects of ethanol extract of white sesame seed (WSE) as well as a major constituent of white sesame seed,
, on the growth, migration, and adhesion of H1299 human lung cancer cells. Treatment with WSE at concentrations of 150, 300, and
dose-dependently inhibited cell growth (to 51.5~82.6% of control). Treatment with
at concentrations of 3.125, 6.25, 12.5, and
inhibited cell growth to a greater extent (to 27.5~49.0% of control) than that with WSE (P<0.05). Treatment with WSE (at concentration of
(at concentration of
) resulted in increased sub-G1 cell population, indicating their apoptosis-inducing activities.
was effective in inhibiting both cell migration (to 80.8~86.2% of control at a concentration range of
) and adhesion (to 21.5~37.4% of control at a concentration range of
), whereas WSE at a concentration range of
was ineffective. These results indicate that
is more active than WSE in inhibiting growth, migration, and adhesion of H1299 human lung cancer cells. Further studies are needed to determine if similar effects are reproduced in vivo.
Acute and Subchronic Toxicity of Gamma-Irradiated Orange
Jung, Da-Woon ; Huang, Yu-Hua ; Choi, Geun-Pyo ; Kang, Il-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1286~1294
DOI : 10.3746/jkfn.2015.44.9.1286
The acute and subchronic toxicity of 1 kGy gamma-irradiated orange was evaluated in ICR mice. For acute toxicity, groups of 30 male and 30 female ICR mice were orally administered 1 kGy gamma-irradiated orange (0, 1,000, and 2,000 mg/kg). The mortality, clinical sign, body weight changes, and necropsy findings of ICR mice were observed for 14 days. No significant changes in body weight or abnormal gross findings were observed in relation to 1 kGy gamma-irradiated orange. Hematological and serum biochemical parameters were within normal ranges. According to the results, 1 kGy gamma-irradiated orange had no special toxic effects in male and female ICR mice at 2,000 mg/kg. For subchronic toxicity, groups of 36 male and 36 female ICR mice were given a diet of 1 kGy gamma-irradiated orange for 13 weeks (control, non-irradiated, and irradiated imported orange). During the experimental period, mortality, clinical signs, body weight change, food consumption, organ weight, and histopathological examination did not show any changes in comparison to the control group. Several hematological and serum biochemical parameters showed statistically significant changes, but these changes were within normal range. These results indicate that 1 kGy gamma-irradiated orange did not cause any toxic effects in male and female ICR mice and therefore can be considered as safe.
Chemical Composition, Functional Constituents, and Antioxidant Activities of Berry Fruits Produced in Korea
Lee, Yongcheol ; Lee, Jib-Ho ; Kim, Sung-Dan ; Chang, Min-Su ; Jo, In-Soon ; Kim, Si-Jeong ; Hwang, Keum Taek ; Jo, Han-Bin ; Kim, Jung-Hun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1295~1303
DOI : 10.3746/jkfn.2015.44.9.1295
Berry fruits are rich in phytochemicals, including polyphenols, anthocyanins, phenolic acids, and organic acids, which are known to have beneficial effects on health. The aim of this study was to investigate chemical composition, functional constituents, and antioxidant activities of mulberry, black raspberry, raspberry, and blueberry cultivated in Korea. Acidity of the four berries ranged from 0.26% to 1.10%, and pH ranged from 3.3 to 5.2. Total mineral contents of the four berries ranged from 92.9 to 256.0 mg/100 g. Among the berries, mulberry contained the most abundant total free sugars, and glucose and fructose were the major sugars in the berries. Mulberry contained more than three times as much
acid as the content of the other berries. Blueberry contained more free phenolic acid than the other berries. Especially, chlorogenic acids were the major free phenolic acids in blueberry. Black raspberry had the highest amount of polyphenols, anthocyanins, and flavonoids among the berries and showed the highest antioxidant activity.
Quality and Antioxidant Activity of Yanggaeng Containing Herbal Medicine Extracts for the Elderly
Jeong, Se-Hyun ; Kim, Jung-Hoan ; Yang, Soo Jin ; Lee, Sung-Hyen ; Oh, Jung-Hoon ; Lee, Jung Ok ; Lee, Hae-Jeung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1304~1310
DOI : 10.3746/jkfn.2015.44.9.1304
The purpose of this study was to investigate antioxidant activity of yanggaeng containing herbal medicine extracts (YH) by employing various in vitro antioxidant assays for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, 2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging, and reducing power. We also investigated moisture content, pH, texture profile, and sugar content, and evaluated the sensory characteristics of developed yanggaengs. Moisture content of YH was 41.54%. Sugar contents increased while pH decreased as content of herbal medicine extracts increased. Lightness was not significantly different between YH and control. However, herbal medicine extracts enhanced the redness of yanggaeng. Texture profile analysis showed that gumminess and chewiness of yanggaeng added with herbal medicine extracts decreased compared to control. Herbal medicine extracts enhanced yanggaeng`s antioxidant activity, reducing power, and scavenging ability. Herbal medicine extracts enhanced antioxidant properties of yanggaeng and made it easier to swallow.
Quality and Antioxidant Activity of Granules Containing Herbal Medicine Extracts
Jeong, Se-Hyun ; Kim, Jung-Hoan ; Oh, Jung-Hoon ; Lee, Hae-Jeung ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1311~1316
DOI : 10.3746/jkfn.2015.44.9.1311
The aim of this study was to investigate the quality characteristics and antioxidant activities of herbal medicine extract granules for the comparison of commercial powder products such as adlay tea powder and roasted grain powder. The antioxidant activities of samples were estimated using reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2`-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging activities, and total polyphenolic contents. Herbal extract granules contained
of total polyphenolic contents. Interestingly, the highest antioxidant activity was found in 5.5% herbal extract granules, which showed DPPH and ABTS free radical scavenging activities of 71.82% and 85.28%, respectively, at 100 mg/mL and reducing power of O.D 1.25. These results suggested that addition of herbal medicine extract had beneficial effects on the functionality of granules without any affecting on its sensory characteristics.
Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment
Lee, Namrye ; Jo, Yoon-Jeong ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1317~1324
DOI : 10.3746/jkfn.2015.44.9.1317
The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato powder), and F4 (0.2%-purple sweet potato pigment and 10%-purple sweet potato powder). Sausages were stored at
for 30 days. Total polyphenol, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, acid value, peroxide value, volatile basic nitrogen (VBN), and total bacterial cell contents were analyzed. Total polyphenol content and DPPH radical scavenging activity increased according to the amount of purple sweet potato, whereas acid value, peroxide value, and VBN decreased. Addition of 0.2% purple sweet potato pigment increased lipid oxidative stability and protein deterioration inhibitory effect compared to F0, but not to the levels of 0.15% sodium nitrite. However, F2 showed the lowest pH during storage due to the pH (2.52) of the pigment. Microorganism analysis revealed that total bacterial counts of sausage added with 0.2% purple sweet potato pigment were significantly lower (P<0.05) than that of sodium nitrite-supplemented sausage. As a result, purple sweet potato powder and pigment demonstrate antioxidative activity and lipid oxidative stability in sausages, making them suitable ingredients for manufacturing sausages.
Changes in Carotenoid and Anthocyanin Contents, as well as Antioxidant Activity during Storage of Lettuce
Park, Woo Sung ; Kim, Hye Jin ; Chung, Hye-Jin ; Chun, Man Seog ; Kim, Seong Tae ; Seo, Seung Yeon ; Lim, Seong Ho ; Jeong, Yeong Hak ; Chun, Jeewon ; An, Sun Kyoung ; Ahn, Mi-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1325~1332
DOI : 10.3746/jkfn.2015.44.9.1325
Lettuce (Lactuca sativa) is an important dietary leafy vegetable that is primarily consumed as a fresh or salad material. It has a number of cultural varieties with green and/or red color. Carotenoids and anthocyanins are known to be responsible for these two colors, respectively. In this study, carotenoid and anthocyanin contents were determined to evaluate the stability of these functional pigments during storage at home. Analyses were carried out at the beginning, 3, 6, 9, and 12 days after harvest. In the course of storage at room temperature, total carotenoid levels rapidly decreased, and the decrease was found to be greatest during the first 3 days. Meanwhile, carotenoid level slightly changed within the first 9 days at
after harvest. This result suggests that carotenoids in green lettuce are more stable when refrigerated than at room temperature. Meanwhile, total anthocyanin content in red lettuce did not significantly decrease during storage at room temperature and
, which indicates that anthocyanins have higher stability during storage compared with carotenoids in green lettuce. Anthocyanin extract exhibited higher antioxidant activity than carotenoid extract based on 2,2`-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Antioxidant activity of anthocyanin extract may also be estimated directly by the presence of another potent hydrophilic antioxidant compound, which is ascorbic acid in this extract. In addition, anthocyanin extract showed about a 5-fold higher amount of anthocyanins than carotenoids in the carotenoid extract. The high correlation between carotenoid content with ABTS radical scavenging activity indicates that ABTS assay is more suitable than 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay for detecting antioxidant capacity of carotenoid extract from lettuce.
Study on Quality Characteristics of Korean Traditional Kukhwaju by Addition of Dried Chrysanthemum indicum L. Extract into Mash
Bang, Byung-Ho ; Paik, Jean Kyung ; Choi, Jea Young ; Jeong, Eun-Ja ; Rhee, Moon-Soo ; Yi, Dong-Heui ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1333~1338
DOI : 10.3746/jkfn.2015.44.9.1333
This study investigated the effects of addition of Chrysanthemum indicum L. extracts on quality characteristics of Kukhwju during fermentation. Fermented liquors without C. indicum L. were used as the control group. For experimental groups, we added 1, 2, 5, and 10% C. indicum L. extracts and brewed according to the addition method written in Yorok. The pH level during fermentation phase, alcohol concentration, level of reducing sugars, and acidity were measured in each of the experimental groups. After fermentation, we measured total contents of phenols, antioxidant effects, free sugars, organic acids, and chromaticity. During fermentation, no significant difference was observed between the C. indicum L. group and control group. Regarding total phenol contents and antioxidant effects, only the 5% and 10% C. indicum L. groups showed higher contents of phenols than the non-addition group. In general, 5% and 10% C. indicum L. addition groups were positively evaluated. In conclusion, Kukhwaju with 10% C. indicum L. extract showed the best antioxidant effects. In the present study, we obtained different characteristics and determined the optimum addition amount of C. indicum L.
Physicochemical and Sensory Properties of Baekseolgi Prepared with Different Combinations of Xylitol and Sucralose
Jo, Hyeri ; Surh, Jeonghee ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1339~1346
DOI : 10.3746/jkfn.2015.44.9.1339
In a previous study, baekseolgi with xylitol or sucralose was comparable to baekseolgi with sugar in terms of all sensory characteristics. However, the hardness of sucralose baekseolgi increased considerably during storage while that of xylitol baekseolgi remained unchanged. To improve the physical limitations observed in sucralose baekseolgi, a combination of sucralose and xylitol were substituted for sugar when preparing baekseolgi (SL0~SL100, SLn; baekseolgi where sugar was replaced with n% sucralose and 100-n% xylitol based on relative sweetness to sugar). All SLn baekseolgi samples were not significantly different from sugar baekseolgi in terms of sensory properties. The moisture content was not different between sugar and xylitol baekseolgi (SL0), but decreased significantly as the amount of sucralose increased (P<0.01), which correlated with cohesiveness of baekseolgi. Texture profile analysis revealed that hardness of SLn baekseolgi increased without any noticeable change in moisture content after storage at
for 7 days. In addition, the hardness after storage was the highest in sucralose baekseolgi (SL100), which was comparatively lower in SL0~SL80 containing xylitol presumably due to the hygroscopic characteristics of xylitol. In particular, SL20 was found to be comparable to sugar baekseolgi in terms of moisture and cohesiveness during storage. The results showed that the combination of xylitol and sucralose could be a potential sugar substitute in terms of not only sensory characteristics but also physicochemical properties.
Quality Characteristics and Volatile Flavor Compounds of Oriental Melon Wine Using Freeze Concentration
Hwang, Hee-Young ; Hwang, In-Wook ; Chung, Shin-Kyo ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1347~1355
DOI : 10.3746/jkfn.2015.44.9.1347
In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.
Effect of Stored Rice on Quality Characteristics of Instant Rice Noodles
Choi, Eun-Ji ; Park, Jong-Dae ; Kim, Chang-Hee ; Kim, Young-Boong ; Kum, Jun-Seok ; Jeong, Yoonhwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1356~1363
DOI : 10.3746/jkfn.2015.44.9.1356
The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.
Study on Optimization of Persimmon Kochujang Jangachi Using Response Surface Methodology
Sim, Hye Hyeon ; Choi, Ok-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1364~1373
DOI : 10.3746/jkfn.2015.44.9.1364
The purpose of this study was to determine the optimum sodium concentration (0~8%), soaking time (4~20 min) and storage time (0~60 day) for preparation of persimmon jangachi with kochujang sauce using response surface methodology. Physicochemical properties (salinity, pH, Hunter`s color value, cutting force, and sensory evaluation) of persimmon kochujang jangachi were analyzed during storage at
for 60 days. When the proximate composition of persimmon was analyzed, moisture content, crude protein content, crude lipid content, and crude ash content were 85.41%, 0.51%, 0.22%, and 0.20%, respectively. For persimmon kochujang jangachi manufactured with different sodium concentrations, soaking times, and storage times, salinity, pH, Hunter`s color value of L, a, and b, color, flavor, taste, texture, and overall preference were represented by a quadratic model. Cutting force was represented by a linear model pattern. In conclusion, the optimal formulation for persimmon kochujang jangachi, as assessed by numerical and graphical optimization methods, was a sodium concentration of 6.91%, soaking time of 11.36 minutes, and storage time of 25.18 days.
Foodservice Operational System and Satisfaction of Customers with Foodservice at Youth Facilities
Lee, Hyun Ju ; Lee, Young Eun ; Park, Eun Hye ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1374~1387
DOI : 10.3746/jkfn.2015.44.9.1374
The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students` satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the `Food Sanitation Act` stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors `dining room sanitation` (P<0.05), `food taste` (P<0.01), `serving various desserts` (P<0.01) and `temperature of dining room` (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers` preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students` foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.
Development of Sauces Made from Gochujang Using the Quality Function Deployment Method: Focused on U.S. and Chinese Markets
Lee, Seul Ki ; Kim, A Young ; Hong, Sang Pil ; Lee, Seung Je ; Lee, Min A ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1388~1398
DOI : 10.3746/jkfn.2015.44.9.1388
Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers` requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering characteristics identified that `cooking availability`, `free sample and food testing`, `unique concept`, and `development of brand` were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering characteristics.
Antioxidant Activity of Korean Traditional Soy Sauce
Lee, Sangki ; Jeong, Yoonhwa ; Yim, Seoung Been ; Yu, Sungryul ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1399~1406
DOI : 10.3746/jkfn.2015.44.9.1399
The purpose of this study was to investigate the antioxidant activity of Korean traditional soy sauce and its relationship with physicochemical properties. Seventeen samples of soy sauce prepared by using a Korean traditional method were obtained from six provinces of Korea. The most powerful antioxidant activity of soy sauce was ranging from 8.96 to 63.39% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, from 0.12 to 2.41 AE mg/mL for ferric reducing antioxidant power (FRAP) value, and from 8.42 to 115.69 TE mg/mL for oxygen radical absorbance capacity (ORAC). Protease activity and total polyphenol contents were highly correlated with antioxidant activities such as DPPH radical scavenging activity and FRAP value (R
Rheological and Pasting Properties of Potato Flour Dispersions
Heo, Hyemi ; Won, Chuin ; Jin, Yong-Ik ; Chang, Dong-Chil ; Kim, Misook ; Lee, Youngseung ; Chang, Yoon Hyuk ;
Journal of the Korean Society of Food Science and Nutrition, volume 44, issue 9, 2015, Pages 1407~1413
DOI : 10.3746/jkfn.2015.44.9.1407
The objective of this study was to investigate the rheological and pasting properties of potato flour dispersions at different concentrations (3, 4, 5, 6, and 7%, w/w). A potato cultivar `Goun`, used in this study, was developed by Highland Agriculture Research Center, RDA. Potato flour dispersions showed shear-thinning behaviors (n