• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.206-210
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• 1984

Heat penetration pattern of canned oyster mushroom(Pleurotus astreatus) was monitored for processing variables-can size, heating temperature and solid fill fraction, and its effects on sterilization condition was reviewed. The $f_h$ value decreased sharply with decrease of solid fill fraction and then became stable from certain solid fill fraction unique to can size. Heat penetration was a little faster at higher heating temperature with lower $f_h$ value. As viewed from $f_h$ value, convection started at higher solid fill fraction with higher length/diameter ratio, and $f_h$ values decreased to about 1.0 with decrease of solid fill fraction. From standpoint of overall cost, retorting time and energy consumption, solid fill fraction of 3/5 was optimum for all can sizes considered.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.184-190
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• 2015

We evaluated the effects of three common cabbage cooking methods (blanching, steaming and microwaving) on glucosinolate and S-methylmethionine (SMM) content and total antioxidant capacity of cabbage leaves. We detected four glucosinolates, including glucoraphanin, sinigrin, glucobrassicin, and 4-methoxyglucobrassicin, by high-pressure liquid chromatography (HPLC). Cabbage contained high levels of SMM (192.85 mg/100 g dry weight), compared to other cruciferous vegetables. Blanching cabbage leaves for one to ten minutes decreased glucosinolate and SMM levels, whereas microwaving or steaming cabbage for 5-10 min preserved glucosinolate and SMM levels. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2-2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of cooked cabbage generally decreased as cooking time increased, but microwave cooking had a smaller negative effect on antioxidant activities than blanching or steaming. This study demonstrates that some domestic cooking methods, such as microwaving and steaming, can increase the bioaccessibility of glucosinolates and SMM, highlighting the positive role of cooking on the nutritional qualities of cabbage.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Journal of Life Science
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• v.22 no.9
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• pp.1207-1213
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• 2012

Onion peels is a natural source of high-value functional ingredients produced in the onion industry without suitable processing. The objective of this study was to evaluate characteristics of onion peel extract (OPE), including its biological activities, obtained from solvent extraction in 3 times pilot scales (Lot A, B, and C). Mineral analysis showed that K was present in the largest amount (13,767.56-15,506.78 ppm), followed by Na and Ca at 8,602.44-9,796.00 ppm and 4,255.78-4,903.33 ppm, respectively. The amounts of total phenol, total flavonoid, and quercetin in the OPE were in the ranges of 598.57~626.73, 211.73~233.64, and 93.78~107.29 mg/g, respectively. The biological activities such as antioxidant and effects of fibrinolysis increased in parallel with the concentration of OPE. The $IC_{50}$ value of DPPH radical scavenging activity was in the range of 517.58~557.32 ppm in the OPE. The $IC_{50}$ value for superoxide dismutase (SOD)-like activity was in the range of 11,900.91~12,690.35 ppm. A clear zone of OPE (20,000 ppm) in fibrinolysis test was three times higher than the plasmin as a reference. In conclusion, OPE could be used as a good source of antioxidants and fibrinolytic activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.525-528
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• 2009

In this study, phytosterol content and fatty acid composition of grape seeds from fourteen different cultivars produced in Korea were determined. Although the total phytosterol contents depended upon the cultivars, the major phytosterol was $\beta$-sitosterol (64.9$\sim$119.3 mg/100 g) in all samples. The fatty acid composition of the grape seeds were analyzed as palmitic (16:0, 6.8$\sim$16.8%), palmitoleic (16:1, 0.1$\sim$0.2%), stearic (18:0, 4.7$\sim$5.2%), oleic (18:1, 16.6$\sim$26.1%), linoleic (18:2, 16.6$\sim$20.1%), linolenic acid (18:3, 0.3$\sim$0.5%) and arachidic acid (20:0, 0.3$\sim$0.5%). Campbell early, the mainly produced and consumed cultivar in Korea, contained relatively high phytosterol content compared to other samples and high proportion of unsaturated fatty acids. Therefore, the seeds from Campbell early might be used for functional oil production and as food ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.496-501
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• 2009

This study was carried out to investigate physiological functionalities of tea prepared by various thermal processing methods from Ixeris dentata root in order to elevate utilization of Ixeris dentata root as food. These methods included natural drying (ND), hot-air drying (HAD, $75^{\circ}C$), hot-air drying after steam (HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying (RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Physiological functionalities of tea prepared by ND, HAD, HADS, and RHAD were measured as hot-water extracts and each tea was extracted by 100 mL water on 1 g dried Ixeris dentata root powder. Electron donating abilities were the highest in HADS treatment at 98%. SOD-like activities were the highest in RHAD at 35.61%. Both ACE and tyrosinase inhibitory activities were the highest on ND treatment at 52.34% and 44.60%, respectively. Nitrite scavenging abilities of all treatment were the highest at pH 1.2 and the highest activity among them was on RHAD treatment at 50.5%.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.37-41
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• 2009

In this study, supercritical carbon dioxide extraction (SFE) was utilized for the extraction of tocotrienol from grape seeds. The optimal conditions for vitamin E and tocotrienol extraction were determined via response surface methodology (RSM). Central composite design was utilized to assess the effects of oven temperature (30-$50^{\circ}C$, X1), operating pressure (17-25 MPa, X2), and extraction time (1-5 hr, X3) of supercritical fluid extraction. Vitamin E and tocotrienol contents were 8.65 mg/100 g and 7.88 mg/100 g at $40^{\circ}C$, 20MPa and 5 hr, respectively. The predicted extraction condition was validated via actual experimentation. The predicted extraction conditions were $40^{\circ}C$, 3.8 hr, and 20.7MPa. The vitamin E and tocotrienol contents under these conditions were 8.20 mg/100 g and 7.42 mg/100 g, respectively. The vitamin E and tocotrienol contents of solvent extraction with hexane were 8.18 mg/100 g and 7.24 mg/100 g, respectively.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.355-361
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• 2009

Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that arise by several means including food processing methods such as smoking and direct drying and cooking. This study examined the concentration of PAHs in sesame oils with various roasting temperatures (190, 220 and $250^{\circ}C$), methods (direct heating vs. indirect hot air heating), and times (5, 10, 15, 20 and 25 min). The PAHs in the sesame oils were analyzed using liquid-liquid extraction and solid-phase clean up (Florisil), followed by HPLC with fluorescence detection. According to the results, mean levels of total PAHs increased when the sesame oils were roasted at increasing temperatures and times. The sesame oil roasted at $250^{\circ}C$ for 25 min had the highest mean value of total PAHs (4.66 ${\mu}g$/kg). The results of this study suggest that the indirect hot air roasting method decreased PAH formation during sesame oil processing.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1113-1118
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• 1997

Chemical components of domestic Angelica gigas Nakai and Angelica acutiloba Kitagawa were analyzed. Proximate analysis of each species showed crude protein 18.1% and 13.4%, crude lipid 8.9% and 4.3%, crude fiber 8.6% and 9.4%, crude ash 7.4% and 8.2%, and carbohydrate 57.0% and 64.7%, respectively. Contents of potassium which was found to be the most abundant mineral in both species were 2,740.0 mg% and 2,582.8 mg%, and those of sucrose were 0.4 % and 0.3% respectively while neither fructose nor glucose were detected in each species. Major fatty acids in Angelica gigas Nakai and Angelica acutiloba Kitagawa were linoleic acid (60.8% and 59.5%), palmitic acid (17.4% and 15.3%), oleic acid (8.8% and 7.7%) (respectively) but there was no significant difference between two species. Arginine was revealed as the most abundant amino acid in both species with 2,599.8 mg% in Angelica gigas Nakai and 1,543.4 mg% in Angelica acutiloba Kitagawa. Angelica gigas Nakai and Angelica acutiloba Kitagawa also were shown to contained 10.5 mg% and 12.2 mg% $vitamin\;B_1$, 0.1 mg% and 0.04 mg%, $vitamin\;B_2$, 4.3% and 0.8% decursin, and 988.0 mg% and 900.0 mg% tannin, respectively.