• Journal of Life Science
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• v.23 no.3
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• pp.426-431
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• 2013

With the objective of developing a functional food source, we established optimal processing conditions for the larvae of Allomyrina dichotoma, which have been used in traditional medicine to treat hepatic disorders in Korea. Without suitable processing, the larvae are difficult to consume as a food because of their disgusting taste and smell; moreover, in this form they might be a potential microbial hazard. In this study, we investigated the effect of feeding material, sterilization, and powdering after freeze-drying on the food quality of the larvae of A. dichotoma and on cytotoxicity against Raw 264.7 cells. Three to five days feeding with the sawdust from discarded oak-trees is sufficient for the breeding process. The sawdust was sterilized by vapor for five minutes. Sterilization of the larvae at a high temperature ($115^{\circ}C$ for 5 min, 0.9 $kgf/cm^2$) is necessary to eliminate pathogenic bacteria and fungi. The results of the cytotoxicity assay showed no toxicity in the prepared extract from larvae of A. dichotoma. In addition, to prepare the larvae for human consumption, various feeds were used and the smell, color, and taste were evaluated. Our results suggested that larvae of A. dichotoma could be developed as food source when a suitable processing method is established.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.774-782
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• 2006

Flavor components in fresh Codonopsis lanceolata cultivated on a wild hill were detected by headspace sampling(HSS) method and GC-MS equipped with a VB-5(5% phenylmethyl polysiloxane) column. The 167 volatile compounds that were detected, consisted of 28 terpenes and terpene alcohols, 34 hydrocarbon, 31 alcohols, 13 aldehydes and ketones, 25 esters, 6 acids, 10 ethers and 20 miscellaneous components. The ten major volatile flavor components, comprising about 58% of the total, were dl-limonene (10.2%), ${\alpha}$-guaiene (9.0%), 2,2,6-trimethyl-octane (8.6%), hexadecane (8.0%), isolongifolan-8-ol (4.2%), 2,4,4-trimethyl-1,3-pentanediol diisobutyrate (4.1%), ${\beta}$-selinene (3.9%), 2,2,3-trimethylnonane (3.6%), 3-methyl-5-propyl-nonane (3.1%), and ledene (3.1%). The unique aroma of fresh Codonopsis lanceolata described by sensory evaluation was green, earthy, camphoraceous and aldehydic. The components attributed to green or camphoraceous flavor such as 1-hexanol, 2-methylhexan-3-ol, 3-hexen-1-ol, cis-3-hexenyl butyrate, ethylhexanol, hexyl acetate, trans-2-hexen-1-ol, camphor, longiborneol and menthol were not included in the ten or twenty major volatile components which had the largest peak area in descending order. We concluded that the intensity of green and camphoraceous flavor might be used as an indicator of the freshness of Codonopsis lanceolata.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.68-75
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activity of yogurt containing spirulina. Yogurt base was prepared from skim milk added with $0.25{\sim}1%(w/v)$ spirulina powder and fermented with lactic acid bacteria (S. thermophilus : L. bulgaricus = 1 : 1) at $40^{\circ}C$ for 12 hr. Kiwi puree and oligosaccharides were then added. The addition of 1% spirulina powder stimulated the growth of lactic acid bacteria, which showed the highest viable cell count ($3.4{\times}10^9$ CFU/mL), and increased the titratable acidity (1.10%). The viscosity range of the yogurt was 6,000 to 9,000 cP, and the sugar content of the yogurt was around 18 $^{\circ}Brix$. The antioxidant activities were determined using the DPPH method, and the hydroxyl radical scavenging activity of the yogurt containing spirulina was higher than that of the control. The sensory evaluation scores for appearance, odor, taste, overall acceptability and buying intention were higher in the yogurt containing 0.25% spirulina than in the other groups. The amount of macronutrients in the yogurt containing spirulina was higher than that in the control. In addition, the amounts of micronutrients in the yogurt containing spirulina was significantly increased. According to these results, the optimum concentration of spirulina powder is around 0.25%.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.804-811
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• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.316-323
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• 1996

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.563-570
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• 1997

Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol $(71.28{\sim}90.23%)$, ester $(0.66{\sim}9.05%)$, acid $(0.2{\sim}0.6%)$ and aldehyde $(0.02{\sim}0.09%)$. Specially, 1-pentanol and hexanoic acid ethyl ester were high in takju made of nuruk (Korean-style bran koji). 1-Hexanol, 1-dodecanol, acetic acid and 1,2-benzene-dicarboxylic acid diprophenyl ester were high in takju made of Mucor racemosus nuruk. 4-Acetyloxy, 3-methyl benzeneacetic acid phenyl ester, 2-methyl-1-propanol, 3-methyl-1-butanol, succinic acid diethylester, butanoic acid monoethyl ester and butanoic acid were higher content in takju by Rhizopus japonicus nuruk. Acetic acid ethyl ester, pentanoic acid and 3-methyl butanoic acid were high in takju that was made of Aspergillus oryzae nuruk. 1-Butanol was high in takju by Aspergillus kawachii nuruk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.374-379
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• 2005

The intake of health foods with physiological effects may cause adverse effects due to their intrinsic compounds, external contamination or consumers' eating patterns. To keep pace with the increasing interest on the safety assurance, Health Functional Food Act has been enacted and standards and specifications for 32 products have been proclaimed by Korea Food and Drug Administration in 2004. To reduce the safety problems related with the intake of non regulated health intended food, we classified the health intended foods materials into two groups, as proclaimed health functional food materials and others, and examined the difference of intake patterns on both categories. Among 16,474 health intended foods responded by 5,175 respondents and their household members, 49.2% were categorized as health functional food materials. The average number of total health intended foods intake and health functional foods intake per person were 3.19 and 1.58 respectively. The proportion of health functional foods in total health intended foods per person was higher in the group with less than 20 years old, therefore this age group needs relatively low concern. On the other hand, 40-59 years old females who have taken the highest number of health food items, 30-59 years old males who had the lowest proportion of health functional foods to total health intended food, and their consumed foods such as medicinal plant and animal protein based restoratives need relatively high concern about intake safety of health foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.985-989
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• 2006

The utilization possibility of immunized milk containing anti-Helicobacter pylori antibody to manufacture of yogurt was evaluated. The pH and titratable acidity of immunized milk changed significantly after incubation for 6 hours at $37^{\circ}C$ and thereafter did not change. The number of lactic acid bacteria reached $10^9\;CFU/mL$ after incubation for 6 hours at $37^{\circ}C$ and maintained the same number thereafter. The IgG content of heat treated immunized milk and yogurt maintained 97% and 93.5% compared with non heat treated immunized milk, respectively. The pH, titratable acidity and lactic acid bacteria of yogurt made of immunized milk were not changed apparently during storage for 21 days at $2^{\circ}C$ and $4^{\circ}C$, respectively. The IgG content of yogurt did not decrease significantly during storage for 14 days at $2^{\circ}C$, $4^{\circ}C$, and $10^{\circ}C$ but rapidly decreased after storage for 14 days at the same conditions, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1499-1505
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• 2009

This study investigated the effect of improved liver function in rats administered with ethanol by kimchi lactic acid bacteria with high GABA producing capacity. Sprague-Dawley male rats were divided into four groups; normal diet control (NC), ethanol control (EC), ethanol＋Lactobacillus sp. OPK2-59 normal powder (EL1), ethanol＋Lactobacillus sp. OPK2-59 GABA powder (EL2) and fed for 6 weeks. Analysis showed that there were no significant differences in body weight and feed consumption among the groups during the experimental period. Also, there were no significant differences in organ weight among the groups. The test results showed total cholesterol and triglyceride in the blood concentration that were increased by ethanol administration were significantly lowered in EL2 group. Liver triglyceride was also significantly lowered in the EL2 group compared with the EC group. Serum GOT and GPT, and liver GOT levels were significantly lower in the EL2 group compared with the EC group. Serum ethanol concentration was lower in the EL1 and EL2 groups compared with the EC group. SOD activities in liver were significantly increased in the EL1 and EL2 groups compared with the EC group. These results suggest that Lactobacillus sp. OPK2-59 GABA powder improves lipid and enzyme profiles of rats administered with ethanol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1843-1851
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• 2014

This study evaluated the quality characteristics and antioxidant activities of barley Doenjang (soybean paste) containing various contents (4, 12, and 20%) of kelp extracts. After 60 days of fermentation, pH, acidity, and viscosity of Doenjang were 5.80~6.86, 0.57~1.87%, and 4,913.3~9,333.3 cps, respectively, showing significant differences according to content of kelp extracts. Amino-type nitrogen contents was 902.60~921.90 mg%. For color values, L and b values increased significantly (P<0.001), whereas a value decreased slightly according to kelp extracts. DPPH radical scavenging effect ($IC_{50}$) for butylated hydroxyanisole ranged from 10.28 mg/mL to 23.23 mg/mL. DPPH radical scavenging effects of control was highest among the samples. The total polyphenol and flavonoid contents were 12.72~6.37 mg tannic acid equivalence/g, and $0.98{\sim}1.56{\mu}g$ rutin equivalence/g, respectively. Initial counts of total bacteria and lactic acid bacteria were 7.20~7.57 log CFU/g, and 4.20~4.71 log CFU/g respectively, showing significant difference according treatment and fermentation (P<0.05). In the sensory evaluation, 20% kelp extract Doenjang (5.6) showed higher overall acceptability than other samples (6.5) (P<0.01). Especially, umami taste (6.1) and texture (6.4) of 20% kelp extract Doenjang were higher than those of control (P<0.05). These results suggest that Doenjang containing kelp extracts, will be good for industrial fields.