• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.299-305
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• 1984

As one trials to utilize sea mussel and anchovy effectively, powdered instant soups were prepared and then their quality stability were examined during storage. Powdered instant soup was made by adding $3\%$ sugar, $20\%$ table salt, $5\%$ monosodium glutamate, $0.2\%$ black pepper and garlic powder to the pulverized dried sea mussel or anchovy. Powdered instant soup products, powderd products, and dried round state sea mussel or anchovy were packed with air in laminated film bag (cellophane/polyester/aluminium foil/polyester: $20{\mu}m/15{\mu}m/7{\mu}m/20{\mu}m,\;13{\times}14cm$). The contents of amino-nitrogen and volatile basic nitrogen of these products were showed little significant variations and also water activity and color value (L, a, b) of these products were little changed during storage. Thiobarbituric acid value increased up to 30 days of storage and then decreased slightly. Comparing the quality of powdered-seasoned products with that of dried round state products, there were no significant differences in stability during storage. Judging from the experimental results, the quality of powdered instant soup of sea mussel and anchovy were stable for 100 days at room temperature($25{\pm}3^{\circ}C$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1357-1362
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• 2014

This study compared the antioxidant effects of two kinds of black raspberry extract, obtained from fruits of Rubus coreanus and Rubus occidentalis, which can be found in Korea. The fruits of R. coreanus and R. occidentalis were each extracted with 0%, 25%, 50%, 75%, and 100% ethanol (EtOH). Among the extracts of these two varieties, 50% EtOH extract of R. occidentalis showed the highest contents of total polyphenols ($46.96{\pm}2.78mg/g$) and flavonoid compounds ($11.77{\pm}0.81mg/g$). The 50% EtOH extract of R. occidentalis showed the highest antioxidant activity ($84.77{\pm}0.97%$) in terms of DPPH radical scavenging activity. On the contrary, 25% EtOH extract of R. occidentalis showed the best antioxidant activity ($29.65{\pm}2.41%$) in terms of ABTS radical scavenging activity. In the results of ferric reducing antioxidant power (FRAP) assay, 50% EtOH extract of R. occidentalis showed the highest antioxidant activity ($0.49{\pm}0.02%$). In the cytotoxicity test stimulated with $H_2O_2$, the extracts of 75% and 100% EtOH from R. occidentalis showed the highest cell viability ($93.54{\pm}3.37%$ and $97.19{\pm}0.74%$, respectively). According to our results, extracts of R. occidentalis showed higher antioxidant activities than extracts of R. coreanus. Especially, total polyphenol and flavonoid contents of R. occidentalis showed the highest significant correlation with FRAP by Pearson's correlation (P=0.005 and P=0.013, respectively).

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.754-762
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• 2013

This study investigated the relative sweetness of various sweeteners (tagatose, xylose, erythritol, sucralose, and enzyme treated stevia) in milk and instant coffee systems. Additionally, the effects of interactions with other ingredients on the sensory characteristics of milk and coffee were explored. In the case of a banana-flavored milk system, sucrose was added to a concentration of 5%, and the five types of sweetener were added to a concentration of equal sweetness to a 5% concentration of sucrose. For coffee systems, 5.9% sucrose level and sweeteners' concentration equivalent to this level was added. A generic descriptive analysis was performed using ten trained panelists. The results showed that the relative sweetness of all the sweeteners was identical to that identified in the aqueous system, except for stevia in the milk system and in the coffee system with added vegetable cream. For the black coffee system, the relative sweetness decreased for tagatose, erythritol and for stevia. Fat and vegetable cream significantly affected the sensory qualities of milk and coffee, respectively.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.985-989
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• 2013

This study was performed to determine the best conditions for preparing Toranbyung. We examined different boiling periods (0~20 min) and types of Gomyeong (pine nut, soy, black sesame, and chestnut powder), as recorded in "Sumunsasul". The boiled taros were evaluated for proximate composition, free sugar contents, and Hunter's color values. In addition, the sensory characteristics of Toranbyung boiled for different periods and prepared using different types of Gomyeong were investigated. The moisture, protein, fat, and ash contents of taro decreased by 83.42~84.61%, 1.25~1.31%, 0.08~0.11%, and 0.62~0.81%, respectively, as the length of boiling time increased. Fructose, glucose, and sucrose, the major free sugars found in taro, decreased by 0.17~0.33%, 0.16~0.29%, and 0.26~0.38%, respectively, as the length of boiling time increased. Sensory evaluation indicated no significant difference in the flavor and taste of Toranbyung boiled for different periods of time. However, Toranbyung boiled for 10 min was significantly better and was found to be the most acceptable among all the samples. Furthermore, sensory evaluation of Toranbyung prepared with different types of Gomyeong indicated that the Toranbyung prepared with soy powder was favored over Toranbyung prepared using other types of Gomyeong. In conclusion, we determine that the best conditions for preparing Toranbyung were boiling for 10 min and using soy powder as the Gomyeong.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.69-76
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• 1990

To substitute the soy-sauce 'koji' used in fish sauce processing with molded sardine meal(MSM) 'koji', the culture conditions of MSM be inoculated with Aspergillus spp. were investigated. To prepare the MSM, Asp. awamori(KFCC. 11439), Asp. guercinus (KFCC. l1595), Asp. niger(KFCC. 11239), Asp. oryzae(KFCC. 32343), and Asp. sojae(KFCC. 11559) were inoculated upon the chopped sardine with $20\%$ (w/w) corn starch after steriling it at $121^{\circ}C$ for 15min. Sporulation time cultured with Asp. spp. at $30^{\circ}C$ was 48hrs and color of mycelium on the surface of MSM inoculated with Asp. awamari and Asp. oryzae were black, that of MSM inoculated with the other strains were yellowish brown. The activity of protease and lipase from the MSM were increased till the 72hrs of culture at $30^{\circ}C$, while the content of trimethylamine was decreased after 96hrs of culture period at same condition with exception of Asp. niger. Asp. oryzae and Asp. sojae showed superior in pro-tease and lipase activity in comparison with the other strains, and maximum activity of protease and lipase of MSM was observed after 72hrs of culture period. The optimum pH and temperature for the activity of MSM inoculated with Asp. oryzae and Asp. sojae were pH 9.0, $30\~35^{\circ}C$ and pH $6\~7$, $35^{\circ}C$, respectively.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.398-412
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• 2000

The purposes of this study are : (a) to investigate the attitude to various coffee and tea of women, (b) to analyze the characteristics of each classified group according to eating frequency, and (c) to abstract the factors which can influence the consumption of coffee and tea. Questionnaires were hand delivered to 1,200 women residing in Seoul. A total of 1012 was usable: resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the one way-analysis of variance(ANOVA), Duncan's multiple comparison test, factor analysis and analysis of covariance (ANOCOVA). (a) Instant coffee was most consumed(22.1 times a month), green tea in tea bag(8.7), Donggulre tea(8.3), Coffee (72) in order of frequency. Among Korean traditional tea Donggulre tea(8.3) and Yuja tea (2.0) were most prefered but still a minute quantity of Korean traditional tea was enjoyed. (b) Coffee and Black tea was regarded unhealthful but habitual, delicious and familiar beverage. Green tea was regarded good for health but not so habitual, practical and familiar. The consumer awareness can be grouped into 3 clases : Healthy factor, Habitual Practical factor, Familiar factor. (c) The sociodemographic characteristics of women influenced the beverage consumption. Women in their 30s and 40s consumed much of instant coffee and coffee. 10s and 20s consumed much of canned coffee. Working women drank much of instant coffee and green tea in tea bag. Women in highest income group$({\geq}\;4,000,000\;won/month)$ consumed much of coffee. (d) The factors which influenced the eating frquency of those beverages were various. The eating frequency of instant coffee was influenced by the age, familiar factor and habitual practical factor. And coffee were influenced by income level, habitual practical factor. The frequency of green tea in tea bag was influenced by habitual practical factor and familiar factor, green tea was influenced by healthy factor and habitual practical factor, Donggulre tea was influenced by habitual practical factor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1426-1431
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• 2004

This study was performed to investigate the antioxidative effect of ethanol extracts of 5 spices. They were separately extracted in ethanol from dried samples at room temperature, and freeze-dried. In vitro testing were conducted by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, inhibition of iron-induced linoleate peroxidation and the inhibition of malondialdehyde (MDA) and bovine serum albumin (BSA) conjugation reaction. The ethanol extracts of clove (92.9%) and cinnamon (89.9%) showed the most effective results among five spices in the DPPH radical scavenging capacities. The inhibition rate of ethanol extract of clove on the lipid peroxidation was 55.8%. The ethanol extracts of mustard, wasabi and black pepper were effective in the inhibition of MDA and BSA conjugation reaction showing 73.2%, 72.2% and 61.6%, respectively. These results suggest that five spices tested in this study may enhance the antioxidative capacity, although the results were different according to the assay method and sample.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.269-275
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• 2014

We developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) for determining the buckwheat content in processed foods by using rabbit polyclonal antibodies against buckwheat proteins (BWP). The detection limit of this assay was $0.05-100{\mu}g/mL$. The cross-reactivities of the anti-BWP antibodies toward BWP, buckwheat flour, whole buckwheat, and cereals (wheat flour, whole wheat, black bean, mung bean, red bean, brack rice, brown rice, glutinous rice, white rice, millet, African millet, nonglutinous millet, adlay, and rye) were 100, 17.9, 11.8, and 0%, respectively. Thus, the antibodies were found to be specific for buckwheat only. When buckwheat flour was heated for 30 min, the mean assay recoveries of BWP were 83.0% at $60-90^{\circ}C$ and 44.5% at $100^{\circ}C$. The spike test showed that the mean assay recoveries of buckwheat from raw noodle, boiled noodle, starch gel, and cereal flour were 99.1, 98.6, 81.1, and 104%, respectively. For the 22 commercial items tested, the qualitative coincidence ratio of assay result and the corresponding value indicated on the item's package label was 100%. However, the average quantitative coincidence ratios from 12 commercial items were 31.6%. Thus, the results suggest that ciELISA is an efficient tool to detect buckwheat in processed foods.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.252-259
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• 2021

Barley contains health-beneficial compounds, such as phenolic acids, flavonoids, lignans, and tocopherols. The antioxidant activities of pearled and wholegrain hull-less, premature, and black barley harvested in Jeju were investigated by measuring total phenolic content (TPC), total flavonoid content (TFC), phenolic compounds, tocopherols (T), and tocotrienols (T3), along with their in vitro antioxidant activities. Consequently, TPC and TFC in wholegrain barley groups were higher than those in pearled barley. Gallic acid (1.55-2.98 ㎍/g) and protocatechuic acid (0.67-2.84 ㎍/g) were the predominant phenolic compounds in barley. Total T and T3 concentrations of wholegrain barley groups were significantly higher than those of pearled barley (p<0.05). Except for the metal chelating effect and reducing power, the in vitro antioxidant activities of wholegrain barley were significantly higher than those of pearled barley. These results indicate that wholegrain Jeju barley can be used as a natural antioxidant source in the food industry.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.385-393
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• 2022

The contamination level of inorganic arsenic, a human carcinogen, was investigated in 87 grains and 66 processed grain foods. Two inorganic arsenic species arsenite (As(III)) and arsenate (As(V)) and four organic arsenic monomethylarsonic acid, dimethylarsinic acid, arsenobetaine, arsenocholine were analyzed using HPLC-ICP/MS with high separation and sensitivity and ICP/MS was used to quantify total arsenic. Inorganic arsenic was detected in all grains. And the total arsenic in grains consists of about 70-85% inorganic arsenic and about 10-20% DMA. The concentration of inorganic arsenic was high in rice and black rice cultivated in paddy soil with irrigated water, while the miscellaneous grain in field was low. Mean concentration of inorganic arsenic in rice germ, brown rice and polished rice was 0.160 mg/kg, 0.135 mg/kg, 0.083 mg/kg, respectively, indicating that rice bran contains more arsenic. In processed grain foods, inorganic arsenic concentration varied according to the kind of ingredients and content, and the detection amount was high in processed food with brown rice and germ. The arsenic content of all samples did not exceed each standard, but the intake frequency is high and it is considered that continuous monitoring is necessary for food safety.