• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.99-107
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• 1988

Samples of red ginseng. which had been manufactured and packaged by the Korea Monopoly Corporation. were stored at ambient temperatures $(12-28^{\circ}C)$ and humidities $(55-68\%)$ for one to nine years to examine their overall quality stability and. in particular. antioxidant activity. The approximate compositions. contents of various solvent extracts. and TLC and HPLC patterns of ginsenosides in the samples which are otherwise susceptible to oxidation. were stable as judged by the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic (C18: 2) and linolenic acid (C18: 3) present in the samples had been very stable during the long storage periods. The intensity of the brown color of the red ginseng samples increased significantly with storage time. The pH of the aqueous extracts of the samples also increased slightly during storage. The coloration changes seem to indicate that extensive browning reactions had occurred during storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts also increased with storage time. The increase in reducing powers and antioxidant activity appeared to be directly attributable to the increased amounts of non-enzymatic browning reaction products formed progressively during the long storage periods. Therefore. it seems that those antioxidative compounds. which will be progressively formed in red ginseng through non-enzymatic browning reactions during the manufacturing process and long-term storage. will not only contribute to their overall quality stability but also have some significant relationship with their antiaging pharmacological effects.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.341-348
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• 1991

Physicochemical properties and gelatinization patterns of defatted and lipid-reintroduced moist (Hwangmi) and dry (Suwon 147) type sweet potato starches were investigated. Starch granules of sweet potato were polygonal and round, and the sizes of starch granules ranged $5{\sim}13\;{\mu}m$. All starches showed Ca type in X-ray diffraction but relative crystallinity was decreased by defatting and reintroduction. The amylose content of defatted starches increased, but that of lipid-reintroduced starches decreased. The swelling power and solubility at each temperature increased by defatting, but decreased by reintroduction. Transmittance of Hwangmi and Suwon 147 showed a rapid increase at $60,\;65^{\circ}C$, respectively. The initial pasting temperature by amylograph of Hwangmi and Suwon 147 were $67.5^{\circ}C\;and\;72.7^{\circ}C$, respectively. The peak viscosity and the height at $50^{\circ}C$ on amylogram of Hwangmi were lower than those of Suwon 147. Hot paste viscosity and setback decreased by defatting but setbak and consistency drastically increased by reintroduction. The peak temperature for gelatinization by the DSC was $65.7^{\circ}C$ for Hwangmi and $68.5^{\circ}C$ for Suwon 147. The gelatinization temperature and enthalpy of the DSC decreased and amylose-lipid melting peak was lost by defatting. The gelatinization temperature and enthalpy decreased by reintroduction.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.397-406
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• 1988

The changes in the dietary pattern of Koreans during the last one century and its consequences are summarized as follows; 1. Until the beginning of 20th century, Koreans used variety of cereals, vegetables and fruits for their staple food, but the variety has been largely reduced by the agricultural development and urbanized life style. 2. The well balanced traditional dietary pattern of Korean had been deeply deteriorated by the food shortage during the Japanese occupation and Korean war. 3. The deteriorated nutritional condition of Korean was not remedied by the restoration of traditional dietary pattern, but attempted to overcome it by the adoption of Western food habit. 4. The people were trained to eat milk and flour-meals during the starvation of Korean war, and it was continued after Korean war through the animal husbandry promotion policy. 5. The importation of food and feed cereals has been increased rapidly during the economic growth in 1970's and the food self-sufficiency droped below 50%. 6. In 1970's, the food supply pattern of Korean was restored to the level of early 1900, but the consumption of lipid increased extraordinarily. 7. The overconsumption of animal food and lipid continues in 1980's, and it coincides with the rapid increase in the occurence of food related degenerative deseases. 8. The establishment of Korean dietary goal which is based on the traditional dietary pattern is needed.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.233-239
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• 1988

Vegetable mixed codiments, commercial products prepared using soybean,paste and natto, respectively as the ingredients, were used ina study to evaluate the efficacy of gamma irradiationas a means of decontamination and the emphasis was placed upon the determination of the effect of irradiation on the microbiological and some physicochemical properties of the samples. The number of microorganisms contaminated ranged from $10^{6}\;to\;10^{7}$ cells per gram in mesophilic total bacteria, which were composed of thermophilts and acid tolerant bacteria by over 90%. They were reduced by 3 to 4 log cycles with irradiation at 10 kGy. Gamma irradiation at 5 kGy could eliminate the microbial populations of yeasts and molds ($10^{2}\;to\;10^{3}$ cells per gram) and coliforms ($10^{6}\;to\;10^{6}$ cells per gram of natto condiments). However, total destruction of microorganisms in soybean-paste and natto condiments was shown to be possible at a dose-range more than 10 kGy. Irradiationup to 10 kGy was not detrimental to the physicochemical properties of the sample, such as pH. amino nitrogen, rancidity and color, even though some change was brought about in the content of sulfur-containing amino acids.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.844-849
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• 2005

The chemical composition of isoflavone, oligosaccharide and phytic acid content of three Korean soybeans, Hwanggumkong, Yakkong and Huktae cultivars, were examined. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of 10.9-$12.5\%$, 15.8-$20.8\%$, 36.5-$41.1\%$ and 5.4-$5.6\%$ respectively, showing differences among the cultivars. Methionine, cystein and histidine were the minor components of soybean protein and ratio of methionine to the total proteins showed significant varietal differences. The main fatty acids of total lipids were linoleic, oleic and palmitic acids, which comprised over $80\%$ of the total fatty acids. Yakkong, Hwanggumkong and Hukae contained 2491.4 $\mu$g, 2176.8 $\mu$g and 1893.5$\mu$g of isoflavone in each gram of dry matter, respectively, and existed mainly as glycoside isomers. Oligosaccharide contents were similar among the cultivars. The total concentration of phytic acid was $2.63\%$ of Hwanggumkong, $2.12\%$ of Yakkong and $2.80\%$ of Huktae.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.524-528
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• 2002

The study was carried out to evaluate the antioxidant activity of grape seed extracts by measuring acid value, peroxide value (POV), thiobarbituric acid reactive substances (TBARS value) and electron donating ability by 1,1-dipheny1-2-pycryl hydrazil (DPPH) method. Total phenol content of freeze dried crude solvent extracts increased in the order of ethanol>acetone>hot water. Among extracts, the total phenol content of 70% ethanol extract of grape seed (GSE) was the highest, 51%. Besides the total phenol, the other major components of GSE were crude carbohydrate (29.63%), crude protein (3.38%) and crude lipid (2.84%). The acid values of crude rice bran oil containing GSE or several antioxidants at the concetration of 0.01% were 52.3 for the control, 0.5 for GSE, 2.3 for dibutyl hydroxytoluene (BHT), 45.0 for tertiarybutyl hydroxy quinone (TBHQ), 29.9 for tocopherol and 37.7 for ascorbic acid. The POVs for linoleic acid methyl ester in the presence of 0.01% antioxidants were 1220 meq/kg in control, 55 meq/kg in GSE, 104 meq/kg in BHT, 952 meq/kg in tocopherol and 71 meq/kg in GSE, 37% in BHT, 37% in tocopherol and 52% in ascorbic acid. The electron donating abilities by DPPH in the presence of 0.01% antioxidants were 95.3% in GSE, 75.0% in BHT, 96.3% in tocopherol and 98.2% in ascorbic acid. These results indicated that the antioxidants activities of GSE were significantly higher than those of several antioxidants compared.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.261-266
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• 1984

Soymilk residue was washed separately with acetone, ethanol, isopropyl alcohol and n-hexane, and then dried at $45^{\circ}C$. The dried residues were evaluated for drying rate, color and chemical and functional properties. Washing with acetone resulted in the shortest drying time (1hr) and the highest in protein content (48.8%) and in Hunter 'L' value. The dried residues after treatment with acetone and alcohols showed relatively high values of 4.3-4.7g/g and 8.5-8.7g/g in oil and water absorption, respectively. Addition of the acetone treated residue to wheat flour at a level of 10% affected little in Amylograph viscosity while those treated with other solvents caused a significant decrease in the viscosity.

• Journal of Nutrition and Health
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• v.26 no.5
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• pp.615-624
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• 1993

The body fat distribution and nutritional state of the Korean and Japanese young female subjects were compared. Three-day individually weighed, dietary intakes and anthropometric measurements were determinded in 48 Korean and 60 Japanese female students. 19 to 23 yr of age, from the divisions of nutritions. The body composition estimates were measured by bioeletrical impedance-total body water(BI-TBW) method. There were no significant difference between the Korean and Japanese young females in body size and body shape. The Korean young females had lower estimated total body fat and internal fat that calculated by BI-TBW method, but there was no great difference between the Korean and the Japanese in subcutaneous fat. In contrast, the Korean young females are reported to have the same total energy expenditure per day as the Japanes young females and the total energy intakes and carbohydrate energy intake ratio per day were significantly higher than those of the Japanese young females. The difference in body fat distribution and energy intakes in Korean, and the role of capsaicin in red pepper are discussed as a possible determinant of the internal fat in the Korean vs the Japanese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.208-214
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria or unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$0^{\circ}C$ and then physicochemical and microbiological properties were investigated. The yield of whey was 78.8%. The pH-values reduced and acidities increased during the storage period. The contents of solid-substances, ash and lipid in ginseng-whey beverages were 7.90~8.20%, 0.62~0.66% and 0.16%, respectively. The protein contents of ginseng-whey beverages were 0.42~0.56% and the contents were not changed during the storage period. The lactose contents of fermented beverages were higher than those of unfermented beverages. During the storage period (1~5 weeks), the ranges of D(-) - and L(+)- lactic acid contents in fermented ginseng-whey beverages (17.3~156.1 mg/100g, 347.3~1894.2mg/100g) were higher than those of unfermented ginseng-whey beverages (6.2~82.8mg/100g, 7.1~885.5mg/100g). The contents of total saponin in unfermented sample and fermented sample (Lac. casei sub-sp. casei+Str. salivarius sub-sp. thermophilus) were increased during the storage period. But, those of the fermented sample(Lac. acidophilus+Lac. delbrueckii sub-sp. bulgaricus) were reduced. In the electrophoretic results of ginseng-whey beverages, an $\alpha$-lactalbumin and a $\beta$-lactoglobulin bands were shown apparently and there were no changes observed during the storage period. During the storage period (1~3 week) the coliform was not detected and total plate counts and psychrotrophs were increased according to the storage period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.733-742
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• 1997

A computerized dietary prescription and nutritional counseling system for patients having hyperlipidemia has been developed using a personal computer. This system is composed of three programs. The first program is designed to investigate dietary history of patient, such as a dietary habit and a preference of food, to find out his incorrect dietary behavior and to give him some suggestions to correct dietary behavior. The second one is developed to analyze the energy and nutrients intake using 24-hour dietary recall method and also evaluate the status of dietary intake, especially the status of dietary fat. With these data, patient can replan pattern of his food intake including in-between-meal snack as well as regular meals. The third one is the diet and menu Planning program made using food exchange table. It provides the patient with a meal pattern suitable in his weight, activity and the other status of the body. Practicing these programs, patient with hyperlipidemia can help himself very conveniently in organizing his meal plan and in improving his dietary behavior.