• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.65-72
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• 2016

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

• Journal of Nutrition and Health
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• v.40 no.8
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• pp.769-778
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• 2007

Using ICP-AES, we analyzed manganese content in 366 foods consumed frequently by Koreans. For the analysis, it was included a total of 366 foods such as 51 kinds of grains, 7 kinds of potatoes and starches, 7 kinds of sugars and sweeteners, 12 kinds of legumes, 11 kinds of nuts and seeds, 68 kinds of vegetables, 7 kinds of mushrooms, 33 kinds of fruits, 13 kinds of meats, 4 kinds of eggs, 48 kinds of fishes and shellfishes, 7 kinds of seaweeds, 16 kinds of milks, 8 kinds of oils and fats, 27 kinds of beverages, 34 kinds of seasonings, 13 kinds of processed foods and others. Among the grains, starches and sugars, manganese content of rice was 0.745 mg/100g. As for legumes, the content of manganese in soybean milk was 0.033 mg/100g and in black beans was 4.075 mg/100g. In nuts and seeds, the content of manganese in gingko nuts was 0.268 mg/100g while that in pine nuts was 8.872 mg/100g. Among the vegetables, manganese contents were 0.061 mg/100g in cherry tomato and 14.017 mg/100g in ginger. In mushrooms, the highest manganese content was displayed in ear mushroom at 10.382 mg/100g. Dried jujube and shrimp were found to be the fruits and fishes with high manganese contents at 2.985 mg/100g and 3.512 mg/100g, respectively. Among dairy foods, oils and beverages, manganese content was the highest in instant coffee powder at 2.577 mg/100g. Seasonings and processed foods posted 0.010 mg/100g in Sagolgomtang, instant soup and 23.846 mg/100g in pepper. In a furture, more various food for manganese content needs to be analyzed and a reliable food database should be compiled from the findings of researches in order to estimate manganese consumption accurately.

• Journal of Life Science
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• v.25 no.2
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• pp.206-213
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• 2015

Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at $30^{\circ}C$. After germination, the ${\alpha}$-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was $1.3{\times}10^5CFU/ml$ enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was $5.97{\pm}1.2$ centipoise. The color of Sunsik beverage was evaluated as L value : $63.50{\pm}0.41$, a value: $-0.35{\pm}0.06$, and b value: $8.85{\pm}0.19$.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.114-122
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• 2017

N-nitrosamines can be produced in the process of heating, processing, storage and packaging. Migration specifications for N-nitrosamines exist only for rubber baby bottle nipples, which are regulated by the Ministry of Food and Drug Safety (MFDS). There is no regulation for other food contact substances (FCS) and studies on N-nitrosamines migration from FCS are rather limited. A pilot study showed an increase in N-nitrosamines contents when cooking instant noodles. Thus, the migration from the packaging was suspected and it was necessary to monitor the migration of N-nitrosamines from food packaging materials and to examine the change in N-nitrosamines contents when cooking instant foods. Three N-nitrosamines, NDMA (N-nitrosodimethtlamine), NDEA (N-nitrosodiethylamine), NDBA (N-nitrosodibutylamine), were analyzed in migration test solutions from plastics such as polyethylene, polypropylene and polystyrene, papers and aluminium containers. In all test solutions, N-nitrosamines were detected less than method quantitation limits (MQLs). Food samples were also investigated to ensure that there is no effect from food contact substances when cooking instant foods. In retort sauces such as curry, black soybean sauce and tomato sauce, NDMA concentration was ranged from 0.54 to $3.81{\mu}g/kg$, but there were no significant differences between unheated and heated samples. However, the NDMA contents were significantly increased in most of the instant noodle samples tested when cooked (p < 0.05). No effects from the food contact substances or cooking water was observed. Only when the seasoning powder and noodles were cooked together was NDMA detected. Individual components (noodle, seasoning powder or dried vegetable) or other combinations such as noodles and dried vegetables did not generate N-nitrosamines. Therefore, it is speculated that NDMA may be formed from the precursors in noodles and seasoning powders when they are solubilized in a medium of water.