To investigate of the utilization and awareness on the traditional foods of university students in Daejeon, 104 male students(26.8%) and 282 female students(73.2%) were surveyed by the questionnaire. The traditional foods surveyed were Korean sauce, rice cake, Korean cookies, Korean soft drinks, kimchi and ritual foods. Among respondents, 56.5% answered that they had made Korean sauce at home, and 66.2% replied the reason why was because home made Korean sauce had much better tastes than other instant Korean sauces. 40.1% of the respondents answered that they would made Korean sauce at home after getting married. 61.2% of respondents answered that they liked the rice cakes and there was a significant difference between sex(P＜0.001). Most respondents(50.7%) ate the rice cakes at traditional holidays. They liked Injulmi the most(28.4%) and there was a significant difference between sex(P＜0.001)； males liked Injeolmi better and females Patsirooduk. 47.4% of respondents liked the Korean cookies and 68.3% of them replied that the reason was because they were tasty. 71.1% of respondents ate Korean cookies at traditional holidays. 53.93% of respondents ate Korean soft drinks at traditional holidays and 68.1% of them made them at home. 81.3% of respondents said that they would make Kimchi at home instead of buying at market after they married； 65.2% of them answered the reason why was because home-made ones were tastier. For ritual foods for traditional ceremony, 52.2% of respondents said they would not use order and delivery service, and if they would use them, 60.5% respondents said because it might be convenient because it took much time to prepare. There were no significant differences between sex distinctions.

The purpose of this study was to investigate the dietary life about Kimchi of the housewives. Self-administrated questionnaires were completed by 322 housewives in Wonju area. The results were as follows: In the point of housewives' domestic duties, over 50% of housewives took care of their domestic duties alone, and the rate who learned how to manage domestic duties from their mothers before marriage decreased as the age got younger. 77.6% of housewives responded that both man and woman could manage a dietary life at home in the future, and the rate of such response was higher as their educational careers were higher and they were younger. In the point of housewives' basic situation about Kimchi, the rate of housewives who knew how to prepare kimchi was high as they were older, and the holding rate of a refrigerator for Kimchi was high as much as 72.4%. In the point of preparation for Kimchi, the rate who made Kimchi by themselves was high, but the rate of preparing Kimchi by their parents for them was higher in the twenties. Frequency of making Kimchi, an amount or a kind of Kimchi were notably different according to housewives' age, a type of their family, the number of their family, and their having a job or not. Housewives' opinion of a market kimchi was that it was expensive, and not sanitary, and rate of purchasing Kimchi was also low. In the point of the prepartion method of Kimchi for the winter, the rate who gained Kimchi from their parents was higher as they lived in an apartment, and had a nuclear family, and had the lesser family members. In an amount of Kimchi prepared for the winter, 11∼22 heads were 23.9% and 21∼30 heads were 21.9%. In the point of the method preparing Kimchi in the future, 53.8% of housewives responded that they would make by themselves, and 28.0% answered they would prepare or purchase. 77.4% of housewives answered that they would teach how to make Kimchi to their children. In conclusion, in housewives of Wonju area, wanted to make Kimchi by themselves and wanted their children to learn how to make Kimchi.

This study was performed to measure the antioxidant effects of red ginseng extracts which antioxidation had been promoted through enzyme hydrolysis. In order to observe their tumor-suppressing effects, an anti-cancer medicine and Saponin-SOD, which was a highly antioxidant beverage made from red ginseng saponin adding SOD-like rice (with embryo buds) extracts, were administered to nude mice with large intestine cancer induced. There was a significant increase in the content of phenolic compounds as the enzyme was added. The red ginseng extracts showed a high electron-donating ability with the passage of time. The electron-donating ability was particularly high in the enzyme-treated red ginseng extract, and also observed as high in Saponin-SOD. The lipid-peroxide generation was inhibited depending on the concentration of Saponin-SOD added; the addition of 0.625% Saponin-SOD served to decrease the inhibition level up to 65% compared with the case of no addition (100%). As a result, it could be assumed that Saponin-SOD would strongly inhibit the oxidation of ghost membrane. After the cancer was induced in nude mice through the injection of SNUC-4 cell, there was a significant inhibition in the growth of tumors in nude mice into which Saponin-SOD were injected; the growth of tumors was gradually decreasing with the passage of time after the cancer induction. In particular, when Saponin-SOD was administered together with an anti-cancer medicine, the synergic effect was observed. In conclusion, Saponin-SOD, when used with an anti-cancer medicine, is expected to reduce the amount of free radical and lipid peroxide, which are known to cause harmful effects occurring from the internal application of medicine.

Abundant amounts of unripe apples, which were picked out before maturation, were abolished every year fer wastes. Since unripen apples are known to be rich in functional components, the ultimate objective of this research was to utilize them for food resources. The concentrations of polyphenols in hot water extract were the lowest, those in 75% acetone extract the highest. Concentrations of polyphenols in 5/30 sample were 3.5 times higher than those in 6/30 sample regardless of solvents used for extraction. The degree of condensation of flavanolic tannins in the peel was lower than those of the other parts, and the hot water extract was more condensed than the acetone extract. The amount of total flavonoids in the peel and 5/30 samples were 2.7 and 5.0 times higher than those of the flesh and 6/30 samples, respectively.

중국, 수단, 인도 및 파키스탄에서 생산된 참깨(각 10종)의 조지방 함량, 지방산 조성, 세사민, 세사몰린 및 세사미놀 배당체 함량을 측정하여 품질 특성을 평가하였다. 참깨의 조지방 함량은 파키스탄산 42.47 %, 중국산 38.95%, 인도산 34.96% 및 수단산 33.93%로 파키스탄산이 가장 높았으나 지역간에는 유의적인 차이가 나타나지 않았다. 세사민 함량은 중국산 634.75 mg/100 g seed, 수단산 630.66 mg/100 g seed, 인도산 381.55 mg/100 g seed 및 파키스탄산 401.00 mg/100 g seed으로 중국산이 유의적으로 높게 나타났다. 세사몰린 함량은 중국산 218.99 mg/100 g seed, 수단산 234.49 mg/100 g seed, 인도산 (185.64 mg/100 g seed) 및 파키스탄산 (127.04 mg/100 g seed)으로 지역간에 유의적인 차이가 있는 것으로 나타났다. 세사미놀 배당체 함량은 중국산 321.40 mg/100 g seed, 수단산 218.99 mg/100 g seed, 인도산 505.04 mg/100 g seed 및 파키스탄산 342.87 mg/100 g seed로 인도산이 가장 높은 함량이었다. 참깨 핵산 추출물의 전자공여능을 측정한 결과 인도산의 전자공여능이 유의적으로 높았고 파키스탄산 및 중국산순 이었다. 이상의 결과 지역별 참깨 품질 특성에는 유의적인 차이가 있었고 특히 최근에 기능성 성분으로 관심이 집중되고 있는 세사민과 세사몰린 및 세사미놀 배당체는 지역에 따라 현저한 차이가 있는 것으로 나타났다.

Studies on extraction and color stability of carotenoids from astringent persimmon(Diospyros kaki) were performed to provide the basic information for the utilization of persimmon pigment as a new source of natural food colorant. The major carotenoids in astringent persimmon were beta-cryptoxanthin, lycopene and beta-carotene. Beta-cryptoxanthin was the first major pigment and lycopene the next. Total carotenoid content in persimmon calculated as beta-carotene equivalent was 107.4 $\mu\textrm{g}$/g. The data indicated that the astringent persimmon was a good source of carotenoid pigment. The physical and chemical stabilities of carotenoid from astringent persimmon were investigated at various conditions of temperature, pH and antioxidant. The effects of oxygen and light on the stability of carotenoid pigment has been investigated. The factors that cause the discoloration were visible light, temperature above 60, pH below 5 and oxygen. Especially, the carotenoid pigment was very sensitive to light and oxygen. Carotenoid stability was much improved with increasing nitrogen concentration in the atmosphere. Persimmon pigments have been found to be most stable at 5∼10. And tocopherol was the most effective inhibitor of the pigment discoloration.

Three different doengjang(fermented soybean paste) were prepared by using B. subtilis SS103 with high angiotensin converting enzyme(ACE) inhibitory activity, Asp. oryzae and mixed culture of two organisms, respectively. Quality characteristics and the inhibitory activity were compared. $\beta$-Amylase activity rapidly increased during 30 days of fermentation, but lower activity was found in doenjang prepared with B. subtilis. However, $\alpha$-Galactosidase activity decreased for 15 days of fermentation and little activity was observed after that fermentation period. Protease production tended to increase during the fermentation. High protease activity was found only in doengjang prepared with Asp. oryzae, but the doengjang prepared with B. subtilis SS103 showed very low activity. Total isoflavone content at 90 day fermentation was the highest in doengjang prepared with mixture of Asp. oryzae and B. subtilis. ACE inhibitory activity increased during the fermentation period. The highest activity was found in doengjang made with mixture of Asp. oryzae and B. subtilis. Sensory evaluation on doengjang itself and its soup indicated that doengjang made with mixture of Asp. oryzae and B. subtilis showed higher acceptability on taste, flavor and color than those prepared with only Asp. oryzae or B. subtilis, respectively.

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicohemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2∼8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotein and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.