• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.29-34
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• 1974

1) It was found that melons stored at $20^{\circ}C$ were deteriorated mainly by phytophthora spot and the limits for commercial purpose were 6 days for the control and 4 days for the film packed sample. First of all, alternaria rot was produced after 8 days in control group and each group had cold-stroage hindrance after 20 days. The limits for commercial purpose determined by general appearance were 14 days for the control, 18 days for the 0.02mm and 16 days for the 0.04 mm group. 2) Seven to 8% of weight decrease was the limit of commercial purpose by general appearance. The amount of $CO_2$ excretion was decreased in $20^{\circ}C$ group and increased drastically with deterioration. The amount of $CO_2$, excretion during storage at $2^{\circ}C$ was about $\frac{1}{5}\;to\;\frac{1}{6}\;of\;20^{\circ}C$ 3) The usage of sugar for the substrate of respiration during storage was small and large amount of acids was used for this purpose. The sugar content was decreased with deterioration but acids were increased. The reducing sugar content was decreased and non-reducing sugar content was increased during storage.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.810-817
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• 2007

The quality properties of Jeung-pyun made with soybean protein isolate(SPI) were investigated. The SPI Jeung-pyun was manufactured using 3% whole protein, 7S protein or 11S protein(w/w). The redness values (a-values) of the Jeung-pyun were negative and the yellowness(b-value) of the control group was significantly lower compared to the other samples. The textural characteristics of the Jeung-pyun were influenced by the additions of SPI. The Jeung-pyuns containing soybean flour, whole protein, 7S and 11S protein had increases in springiness, but decreases in cohesiveness. In the sensory evaluation, overall desirability, sweetness, and moistness were highest in the whole protein group. The control group showed the highest scores for hardness and toughness, and the scores for after-taste and adhesiveness were the highest in the samples made with soybean flour. The 7S and 11S additions showed high scores in terms of color and springiness. In the analyses for consumer acceptance and sensory quality intensity, the whole protein addition had significantly higher scores for general acceptability and the Makgeolli flavor. Hardness was highest for the control group and the Makgeolli flavor was strongest with the soybean flour addition.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.398-403
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• 2019

Dioscorea japonica Thunberg (DJ) has been widely used as a healthy food in Korea for the enhancement of physical stamina. Hence, the present study evaluated the immune-enhancing effect of DJ in forced swim test of mouse model. The immobility time of the group treated with DJ for 7 days was significantly reduced in comparison with that of the control group. After a forced swimming test, the changes in blood biochemical parameters and splenic T lymphocyte populations induced by the administration of DJ were assessed. Serum levels of lactic dehydrogenase, creatine phosphokinase, and aspartate aminotransferase were significantly decreased in DJ-administered group compared to the control group. However, administration of DJ did not affect the splenic T lymphocyte populations. Moreover, DJ significantly increased the production of interferon-g and interleukin-2 compared to the media control in splenocytes. Collectively, it may be concluded that DJ is useful for enhancement of physical and immune function.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.272-280
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• 2006

This study examined the weight control and food habits in 160 obese children and 191 normal-weight children in 4th, 5th and 6th graders of some elementary schools in Gumi city. Regarding the subjects' self-recognition of their body shape, 27.8% of the normal weight group and 92.5% of the obese group acknowledged themselves to be obese. 58.9% of the normal weight group and 61.0% of the obese group were not satisfied with their own body shape and the difference between two groups was very small, 23.6% of the normal weight group and 87.5% of the obese group have tried to reduce weight. The main causative factor of weight gain that children themselves recognized was a sedentary life style. All the students showed a high rate of irregular and unbalanced diet. The obese children showed a significantly higher rate of skipping meals and eating meals faster than the normal weight children. More obese children disliked exercise, and did less excercise than the normal weight children. There was a negative correlation between the obesity index and the food habit score. In other words, they frequently skip a meals, eat in a hurry and dislike vegetables and dairy products. In addition, there was a positive correlation between the student's BMI and the parents' BMI. Overall, many normal weight children showed a high level of self-consciousness of being obese or underweight. Both groups showed a low degree of satisfaction with their own body shape. Therefore education for the distorted perception of body shape is needed because, even normal weight children have tried to reduce their weight. Obese children should be encouraged to exercise, not skip a meals and eat slowly. They also need a systematic education program on weight reduction and weight maintenance. Moreover, education on a healthy diet, healthy food habits, and healthy body shape are necessary for elementary school children.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.487-494
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• 2004

The effect of water extracts of Chungkukjang(WEC: 10%, w/v), which was prepared using Bacillus subtilis isolated from Korean traditional Chungkukjang, on the pH, acidity and volume of the dough, and loaf volume index(LVI), color, texture, retrogradation degree, microscopic observation and sensory quality of the bread were investigated. Experimental plots were divided to 3 groups(Control; without WEC, I; added 2.5% WEC against total amount of water, II; added 5.0% WEC against total amount of water). There were no significant difference in pH and acidity among each experimental groups. Dough volume were higher but LVI were lower in the 1- and II-bread than those of control group. L* values of the top crust and internal tissue in the I- and II-bread were lower than those of control group. The higher addition amounts had the lower L* values. Hardness, strength, gumminess and brittleness were higher, but cohesiveness and springiness were lower in the WEC-breads than those of control. In the results of microscopic observation, there were scarce of the bigger starch granules and a sparse structure, while there were smaller starch granules in the WEC-bread. The scores of crispy taste of the WEC-bread were lower than those of the control group, but there were no significant difference in tenderness, odor, savory taste and overall acceptability between the control and the I-bread. The retrogradation rate of the bread stored for 3 days at 25℃ was 45.09% in control, 17.92% in I-bread, and 12.45% in II-bread, respectively.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.535-544
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• 2021

When baking, the proper blending or mixing of materials will affect the quality of the product. The mixing strength is important when establishing the optimal conditions for batter, and control of the mixing condition is accordingly an important factor. This study investigated the effects of the mixing speed and time on the quality characteristics of a gluten-free type of rice batter. The batter samples manufactured for this purpose are as follows: control (+) (wheat flour), control (-) (rice flour), T1 (1,800 rpm, 1 min), T2 (1,800 rpm, 2 min), T3 (1,800 rpm, 3 min), T4 (3,600 rpm, 1 min), T5 (3,600 rpm, 2 min), T6 (3,600 rpm, 3 min). In this study, rice flour was used in the T1 to T6 samples. The pH of the batter tended to be higher when the mixing speed was slower and the time was shorter depending on the ultra-high mixing conditions. The moisture content of T3 was highest, and there was no difference according to the ultra-high speed conditions. The specific volumes of the ultra-high mixing treatments were higher than those of the control samples. The relationship between the specific volume, hardness and springiness of rice bread according to the mixing speed and time was weak. Therefore, it is considered that the application of ultra-high speeds when manufacturing gluten-free batter can have a positive effect on improving the production efficiency by reducing the processing time.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.1-6
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• 1984

The three kinds of Kochujang were prepared with liquid koji equivalent to 30%, 50%, and 70% of brewing water. The qualities of the Kochujangs during aging at $25^{\circ}C$ for 4 months were compared with those of the control group which was made from solid koji. There were no significant differences in the contents of moisture, crude protein, crude fat, NaCl and ethyl alcohol between test groups. The contents of amino nitrogen, soluble nitrogen, reducing sugar and pH of each test group during Kochujang aging were high in the order of control group. 70% liquid koji group, 50% liquid koji group and 30% liquid koji group. The pH of control group was over 5.0 during aging period. The titratable acidity of Kochujang was high in the 50% liquid koji group and the 30% liquid koji group.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.634-642
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• 2016

Chinese cabbage is produced and consumed as a main material for kimchi and as a staple vegetable in Korea throughout the year. However, due to environmental changes unbalance between supply and demand is repeated annually, requiring development of long-term storage technologies. Chinese cabbages, were harvested, put in plastic boxes, and precooled at $2^{\circ}C$ for 24 hours using forced air precooler. After precooling, Chinese cabbages were MAP-treated with 0.02 mm HDPE film and functional film and stored at low temperature ($1{\pm}0.5^{\circ}C$). The weight-loss rates after 9-weeks of storage were 8.47% in the control group, 4.07% in the HDPE film-treated group, and 3.07% in the functional film-treated group, respectively, suppressing weight loss. Trimming loss rate after 6-weeks of storage was 6.86% in the functional film MAP-treated group and lower than 7.50% in the control group. In the sensory test with 7 points as the limit of commodity, the control group lost it after 6-weeks of storage while the MAP-treated groups retained over 7 points. The functional film MAP-treated group showed over 6 points for processing as kimchi until 9-weeks of storage, proving that Pallet-type MAP storage is effective for extending storage life of spring Chinese cabbage.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.275-277
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• 2009

Swimming enhancing effects of ssanghwatang fermented with Saccharomyces cerevisae in mice were investigated, and then the blood biochemical parameters related to fatigue were measured. Compared to the control group, the swimming time was significantly increased in fermented ssanghwatang (FST) group from day 4 ($29.27{\pm}4.73$ vs. $50.27{\pm}9.05\;min$, p<0.05). The lactate level, an important indicator of fatigue, was drastically lower in FST group than in control group ($2.13{\pm}0.13$ vs. $1.40{\pm}0.12\;mmole/L$, p<0.01). These results suggest that FST possesses stimulatory effects which can enhance exercise performance and reduce fatigue.

• Toxicological Research
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• v.19 no.4
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• pp.315-320
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• 2003

This study was carried out to investigate the effect of chitosan on lead metabolism in SD rats. Ten male rats were divided into a experimental group and a control group. Each experimental and control rats were administered by water contaminated with 100 mg/l of lead for 4 weeks, respectively. Experimental group received diets supplemented artificially with 5% of chitosan for 4 weeks. Body weight change, food and water consumption, fecal and urinary excretion, and fecal and urinary lead excretion were measured. There were no significant differences in body weight gain, food and water consumption, and fecal and urinary excretion between the two groups. However, fecal lead excretion of rats fed the diet containing 5% of chitosan were higher than the control group. Whereas urinary lead excretion of rats fed the diet containing 5% of chitosan were lower than the control group. The results suggested that the oral administration of chitosan prevents the gastrointestinal lead absorption in rats.