• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.39-46
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• 2022

This study aimed to investigate the effect of the five senses activities involving food ingredients on the eating behavior of infants. The study was carried out four times over 6 months. We surveyed 65 nursery school infants and teachers who were registered at the 2020 Guro-gu Center for Children's Food Service Management in Seoul. They participated in the five senses education specialization project. The results of the study showed that the scores relating to unbalanced diet, hygiene management, dietary attitude, and dietary manners were visibly higher than those before participating in the five senses educational activities. In addition, there was a significant difference in the perception of the food ingredients used in the five senses education activities. Finally, as a result of investigating the types of education used before, during, and after the five senses education activities, and the need for education by type, cooking activities were observed to rank higher than other activities in all questions. Based on this, if dietary guidance is provided through a variety of five senses education activities over a long period rather than as a one-time event, it will be beneficial to the children's healthy eating habits.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.808-811
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• 1988

Antithiamine activities of dried wild vegetables consumed in Korea were evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and compared with the phenolic content and the degree of browning of the samples. Eggplant, sweet Potato stalk, bracken, red pepper leaf, Aster scaber and mugwort had higher antithiamine activities than Codonopsis lanceolata, doraji, taro stalk, pumpkin, oak mushroom and acorn starch. Wild vegetables with high antithiamine activity tended to have a high phenolic content and degree of browning. It is recommended that wild vegetables should not be cooked with thiamine-rich foods and be eaten immediately after cooking in order to minimize the thiamine decomposition.

• Food Science and Preservation
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• v.16 no.1
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• pp.8-16
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• 2009

This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.347-355
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• 2021

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

• Animal Bioscience
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• v.35 no.2
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• pp.272-280
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• 2022

Objective: The aim of this study was to evaluate the effect of ageing and feeding strategies on the calpain protease system and meat quality traits in Braford steers. Methods: Thirty Braford steers were employed; 15 animals were supplemented with corn silage during finishing and 15 were kept only on pasture. Meat quality traits and calpain system protein activity were evaluated in longissimus thoracis et lumborum (LTL) steaks aged for 2, 7, 14, and 21 days. Results: Aged meat showed higher pH and calcium content, while Warner Bratzler shear force (WBSF) decreased to day 21. No interaction between ageing and diet was seen for quality traits. Steers finished with corn silage showed higher values of water holding capacity, WBSF and free calcium, and lower values of pH and cooking loss. Calpain and calpastatin activities decreased with ageing. Finishing steers on pasture produced higher values of calpains and lower values of calpastatin activities. The higher values of calpain 1 activity were observed in muscles aged 2 days from pasture finished animals, and the lower activity of the inhibitor in the 21 days aged samples of the same group. Conclusion: These results suggest a diet by ageing interaction in calpains and calpastatin and this interaction impact in Warner Bratzler Shear Force in Braford LTL muscle.

• Journal of People, Plants, and Environment
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• v.23 no.1
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• pp.55-65
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• 2020

This study conducted a survey on 163 parents in Korea to investigate their interest in plants, experience in growing plants, and perception on horticultural activity programs (HAP) for their children. Most children (80.4%) of the respondents had experience participating in HAPs, and most of their experience occurred during school hours in preschool educational institutions more than once a month (60.3%). The more interest in plants and experience in growing plants the parents had, the more experience the preschoolers had in participating in HAPs, which implies that the experience of the parents with plants affected their children's participation in HAPs. Parents' most preferred location of HAPs was preschool educational institutions, and most preferred time was school hours with a frequency of more than once a week (57.1%), which is more frequent than the current status of HAPs in preschool educational institutions. Parents also responded that the most preferred instructors of HAP has are those with a professional background in horticulture. Among the activities in HAP for preschoolers, parents most preferred cooking (M = 4.05) activity, and they did not dislike any of the activities. They responded that the facilities for HAP needed to be improved to make HAP more active in preschool educational institutions. Overall, based on the current results, developing suitable HAPs and facilities for preschoolers, fostering professional HAP instructors, and educating parents about horticulture would enhance HAPs in preschool educational institutions, thus providing preschoolers with many benefits of HAPs.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.451-459
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• 2015

Raw-red bean (RR) should be boiled in hot water, and only boiled-red bean (BR) has been used in the food industry. In the course of development of functional food using red- bean (Phaseolus radiatus L), hot- water extracts (HWEs) of RR and BR were prepared, respectively and their components and various biological activities were compared. The extraction yield at $100^{\circ}C$ of RR (16.2%) was higher than that of BR (14.8%), and contents of total polyphenols, total flavonoids and reducing sugars of HWE of RR were 2.5-fold, 2.1-fold and 1.5-fold higher than those of HWE of BR. In anti-oxidation activity assay, scavenging activities against DPPH anion and ABTS cation as well as reducing power of RR was higher than those of BR. The results suggest that the anti-oxidant compounds in red bean might be heat-liable or discarded during boiling in hot-water as a cooking drip. Unexpectedly, nitrite scavenging activity was stronger in HWE of BR than RR. In anti-microbial activity assay, HWE of RR ($500{\mu}g/disc$) showed growth inhibition activity against gram-positive bacteria, whereas HWE of BR did not show any activity against any tested bacteria and fungi. Assay of in-vitro anti-diabetes and anti-thrombosis activities, which were previously reported in ethanol extract of red-bean, revealed that HWEs of RR and BR did not show significant activities against ${\alpha}$-amylase, ${\alpha}$-glucosidase, thrombin, prothrombin, or blood coagulation factors. Our results suggest that the anti-oxidation, anti-diabetes and anti-thrombosis activities of HWEs of RR and BR were lower than those of ethanol extracts of red bean, and bioactive substances in RR were destroyed during boiling or discarded after boiling. Further research on suitable boiling and re-use of cooking drip of red bean is necessary.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.147-155
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• 2014

This study is conducted to investigate the yield of extract, total phenolic compounds, total flavonoid compound contents, free radical scavenging activities (DPPH assay, ABTS assay), reducing power (Oyaizu's assay, FRAP assay) and antimicrobial activities of spinach according to various cooking methods (non-blanched, blanched, seasoned). The yield of non-blanched spinach is 1.64% and the extract yield of blanched spinach is 1.49%, and on the other hand, the yield of seasoned spinach is 6.01%. Total polyphenol contents of seasoned spinach is recorded as $124.31{\pm}1.37mg$ GAE/100 g FW, non-blanched spinach $51.24{\pm}0.27mg$ GAE/100 g FW, and blanched spinach $42.48{\pm}0.53mg$ GAE/100 g FW. From the total flavonoids, seasoned spinach extracts ($15.60{\pm}0.20mg$ CE/100 g FW) showed higher total flavonoid contents than non-blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) are shown to be in the order of seasoned spinach > non-blanched spinach > blanched spinach. In the antimicrobial activities, non-blanched spinach (5, 10 mg/disc) showed antimicrobial activity against S. enterica and P. aeruginosa. The inhibition zone diameter from extracts of blanched spinach has not been detected. Seasoned spinach indicated antimicrobial activity only against P. aeruginosa (8.15 mm) at 10 mg/disc. If we are to eat a lot of non-blanched spinach, it would cause calculus. Blanching helps to prevent against calculus, since the blanching process can remove various amounts of oxalic acids. The overall results of this study demonstrate that seasoned cooked spinach would be the most efficient way of ingestion to consume antioxidant compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.776-784
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• 2014

Tuna cooking juice concentrate (TCJC) is by-produced during the canning processing of skipjack tuna Katsuwonus pelamis and it is well known that TCJC contains various nutritional components. Therefore, the immuno-stimulating activity of TCJC was investigated using macrophage RAW 264.7 cell line and the spleen cell isolated from BALB/c mice. The TCJC increased the production of IL-6, TNF-${\alpha}$, and IL-$1{\beta}$ in a dose-dependent manner compared to the control in RAW 264.7 cells without any toxicity. In particular, the production of TNF-${\alpha}$ was increased over 300-fold. The production of both Th1 cytokine (such as IFN-${\gamma}$, TNF-${\alpha}$, IL-2, and IL-12) and Th2 cytokine (IL-4, IL-6, IL-10) was also increased by TCJC treatment in splenocytes. Moreover, the TCJC increased the splenocyte proliferation in a concentration-dependent manner compared to control. These results indicate that TCJC may enhance immune function by promoting various cytokine production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1111-1117
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• 2009

Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts were a little higher than those of ethanol extracts. Also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts were higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a longer time as 779 second. Also, CB was higher than NCB, which showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was the lowest at 0.240 in NCBT (non cooked breast transglutaminase), which means the lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher percentage of overall acceptability than other treatments.