• 한국식생활문화학회지
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• 제35권6호
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• pp.569-576
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• 2020

Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermented after roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented with roasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140℃ for 21 min (CY140), 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) which was decided by pre-test and compared to one made without roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness and yellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was the highest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N of Chungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid and glutamic acid was highest on fermented soybean roasted for 140℃, 21 min (CY140) and followed by fermented soybean roasted on 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) and CY0 (without roasting).

• 동아시아식생활학회지
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• 제17권4호
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• pp.540-546
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• 2007

대전, 충청(청주, 천안)지역의 제과점에서 수거한 제빵류 42개의 시료에서 조지방을 추출하고 이것을 Gas Chromatography(GC)를 이용하여 트랜스 지방의 함량을 분석하였다. 수거한 시료는 생크림 케이크 9개, 페이스츄리 9개, 슈크림 7개, 크로켓 9개, 찹쌀 도넛 8개였다. 추출한 시료의 조지방 함량은 페이스츄리 10.67$\sim$34.26%로 가장 높은 조지방 함량을 보였으며, 찹쌀 도넛은 1.44$\sim$4.34%로 가장 낮은 조지방 함량을 보였다. 트랜스 지방의 함량은 생크림 케이크 0.03$\sim$1.31 g/100 g of food, 페이스츄리가 0.21$\sim$2.69 g/100 g of food, 슈크림 0.09$\sim$0.43 g/100 g of food, 크로켓 0.22$\sim$1.99g/100 g of food, 찹쌀 도넛 0.02$\sim$0.38 g/100 g of food로 페이스츄리가 시료들 중에서 가장 높은 함량을 나타내었으며, 분석한 시료들 중에서 트랜스지방의 함량이 2 g/100g of food를 초과하는 시료가 모두 페이스츄리에서 검출되었다.

• 대한영양사협회학술지
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• 제10권2호
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• pp.143-158
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• 2004

The object of this study is to investigate and analyze the quantity and quality of informations on health, food and nutrition reported by newspapers. Six different major domestic daily newspapers(Hankook Ilbo, Donga IIbo, Chosun IIbo, Kyunghyang Shinmun, Hankyoreh Shinmun, JoongAng Ilbo), were monitored from 1st of May to 31st of Oct. 2002.. The results of monitoring in the newspapers were summarized as follows; 1. The total percentage of the articles on health and food nutrition was 2.7% and the percentage of the advertisements on health, food and nutrition was 17.5% of total area of the newspaper. The ratio of the number of food and nutrition topic on the total number of health and food nutrition topic was 35.8% for the articles, was 62.9% for the advertisements. Among advertisements on food and nutrition, the percentage of advertisements on healthy foods was the highest (3,481 or 55.0%). 2. Contents of 340 articles(26.1%) were reported as suitable informations. Contents of 259 articles(19.9%) were reported as inaccurate informations on health, food and nutrition. In the analysis of advertisements, the number of advertisements without sufficient reliable sources was 2,488 cases(23.0%), and with exaggerated contents was 2,268 cases(21.0%). The articles and advertisements should be backed by scientific research or reliable sources and also the opinions of people with expertise in order to report accurate informations to the general public. In order to achieve these results, there should be continuing monitoring activity for the newspapers.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1447-1458
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• 2009

Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

• 동의생리병리학회지
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• 제21권1호
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• pp.171-180
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• 2007

The purpose of this study is to determine the possibility of using Flos Sophora japonica as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Flos Sophora japonica a were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 67.76%, 19.87%, 4.61% and 7.76%. And the calories of Flos Sophora japonica Linne was 318.32 Kcal. Total dietary fiber was 25.35% of total carbohydrates. The percentages of water soluble dietary fiber to insoluble dietary fiber were 1.80 % and 23.56 %, respectively. The protein were contained total 18 different kinds of amino acids. The contents of non-essential and essential amino acids were 4,898.78mg and 5,953.51mg. The K was the largest mineral followed by Ca, P and Mg, which means Flos Sophora japonica Linne is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 29.69%, 34.93% and 35.38%. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of vitamin C in Flos Sophora japonica Linne was higher than that of any other plant, which suggest that it could increase blood elasticity. The content of rutin, which is responsible for capillary vessel permeability, was 22.60%. The contents of water soluble antioxidative materials in 1 mL of water-extracted Flos Sophora japonica Linne were 3.9 ${\mu}$g which is comparable to 1233.0 mmol of vitamin C in antioxidant effect. The general nutrients and other antioxidatant bioactive materials in Flos Sophora japonica Linne were also potential materials for good health food. It is expected that follow up study of Flos Sophora japonica Linne through developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.

• Food Science and Biotechnology
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• 제18권4호
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• pp.1051-1054
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• 2009

This study was conducted to investigate the antioxidant activity of the extracts of lotus (Nelumbo nucifera Gaertner). The total phenolic contents in leaf, stem, and root were 165, 74, and 30 tannic acid equivalent mg/g of dried extract or fraction respectively. The butanol and ethylacetate fractions of lotus parts showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than other fractions. 2,2'-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity also showed the similar result as the DPPH radical scavenging activity. The antioxidative capacity of the ethylacetate fraction was the highest among fractions and its fraction showed higher contents of total polyphenol.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1038-1040
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• 2001

본 연구에서는 호박을 이용한 제품개발의 기초자료로 활용하기 위하여 부위별 성분 특성을 비교 검토하였다. 호박의 조단백질의 함량은 껍질부위가 19.82%, 내부 섬유상부위가 16.43%로서 과육부위에 비하여 많았으며 , 조지방함량은 껍질부위가 2.84%로서 과육 및 내부 섬유상부위에 비하여 많은 편이었다. 조섬유 함량은 내부 섬유상부위에서 6.98%로서 껍질 및 과육에 비하여 3배정도 많았다. 호박의 부위별 전당의 함량은 과육부위가 비교적 많았으며,환원당의 함량은 과육부위에 비하여 씨를 감싸고 있는 내부 섬유상부위에 많이 함유되었다. 또한, 유리당 함량은 전반적으로 과육, 내부 섬유상부위와 껍질 순으로 나타났다. 건조된 늙은 호박의 100 g에 함유되어 있는 내부 섬유상부위가 총 phenol함량은 379.8$\pm$9.76 mg으로 총 phenol성분의 47%이상 함유되어 있었으며 , 총 carotenoid의 함량에서는 43.71$\pm$1.46 mg으로 총 carotenoid 성분의 62% 이상 함유되어 가장 높게 나타났다. 총 flavonoid의 함량은 껍질에 81.5$\pm$3.56 mg에 가장 높은 함량을 나타내었다.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.43-48
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• 2009

Current study investigated phytochemical compositions and antioxidant capacity of Korean leafy vegetables including chajogi, gomchwi, meowi and sseumbagwi. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents were determined, and antioxidant capacity were evaluated by various methods. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents in gomchwi were significantly higher (as much as 19 folds) compare to other vegetables (p<0.05). Sseumbagwi extract ($100{\mu}g/mL$) was removed 78.6% of superoxide radicals in xanthin-xanthin oxidase system measured by EPR. Gomchwi showed the highest nitrate scavenging activity as 94.3% at pH 1.2. In SOD-like activity, chajogi, gomchwi, and meowi were evaluated in the range of $12.6{\sim}24.5%$. All samples were revealed to prevent the reaction of ferrous chloride during 9 days, which were comparable ability with 125 mg/100 g of ${\alpha}$-tocopherol. The rich phytochemical contents of gomchwi and sseumbagwi influenced to high antioxidant capacity.

• 한국식생활문화학회지
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• 제16권5호
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• pp.504-514
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• 2001

The contents of total flavonoids, total antioxidant status and superoxide scavenger activity of edible plants were measured. Among twenty one samples of leafy vegetables and teas, mugwort (Artemesia capillaris) and green teas gave high total flavonoids contents, 48.2 mg/g sample and 44.7 mg/g sample, respectively. The highest concentration of total flavonoids among eighty nine samples analyzed was 52.1 mg/g sample from propolis. When samples were tested for total antioxidant status, a kind of groundsel showed the highest Total Antioxidant Status(TAS) value, 13.4 mM among leafy vegetables and teas and green tea gave high TAS value, 11.84 mM. On the other hand, purslane gave the lowest TAS value, 0.01 mM. The superoxide scavenge activity was measured from the extracts of all edible plants. The superoxide scavenge activity of polygonatum(81.1%) and chrysantemum (78.5%) were the highest among leafy vegetables, teas and medicinalplants. On the other hand, ginseng, poria, cassiae semen and dioscoreae rhizoma showed no superoxide scavenge activities.

• 한국식품과학회지
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• 제31권2호
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• pp.564-567
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• 1999

유색미의 호화특성을 구명하고자 유색미를 품종별로 수집하여 아밀로오스 함량, 아밀로그래프 특성, gel consistency 등을 조사하였다. 아밀로오스 함량은 유색미가 일반현미에 비하여 낮은 값을 나타내었고 그 중에서도 상해향혈나는 5.5%로 매우 낮은 값을 나타내었다. Gel consistency는 적미, 일반현미에 비하여 흑미에서 현저하게 높았고 특히 상해향혈아가 가장 높았다. WAI는 각 시료간의 차이가 거의 없었으며 WSI는 적미<일반현미<흑미의 순으로 높은 경향을 나타내었다. 아밀로그래프 특성을 조사한 결과 최고 점도는 적미가 가장 높았고 다음은 일반현미였으며 흑미가 가장 낮은 값을 나타내었고 그 중에서도 상해향혈나가 가장 낮았다.