• Korean Journal of Food Science and Technology
• /
• v.26 no.6
• /
• pp.805-813
• /
• 1994

Zucchini slices, sweet potato stems, taro stems, and platycodon treated with various methods such as dipping in citric acid solution, sulfite solution, or sulfur fumigation were dried by the natural sun drying method or the forced air drying method at 50, 70, 90, or $105^{\circ}C$. Mold growth of the dried vegetables and sensory quality of the dried and rehydrated vegetables were investigated. Limiting moisture contents to prevent mold growth over 3 month storage under room temperature were 15, 20, 25, and 15% for zucchini slices, sweet potato stems, taro stems, and platycodon, respectively. The chlorophyll containing vegetables dehydrated by the forced hot air showed better sensory quality than those by the natural sun. Among the pretreatments, dipping in the sulfite solution provided the best sensory quality to the dried vegetables. The sensory quality of dried platycodon was improved to a small extent by sulfur fumigation and sulfite solution treatment. The sensory quality of the dried platycodon was not found to be affected by the drying methods. All the tested vegetables dried at $105^{\circ}C$ had the worst sensory quality. Except drying temperature of $105^{\circ}C$, the lower the drying temperature, the better the sensory quality and the rehydration rates were obtained for the tested vegetables except platycodon. The sensory quality of the platycodon was little affected by the drying temperature tested in the range of $50{\sim}90^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.44-50
• /
• 1994

In order to develop an effective extraction method of sea mustard, five different methods of boiling in 0.5% $Na_{2}EDTA(A)$, in 0.1 N HCI(B), in 0.5% $Na_{2}EDTA$ and 0.1 N HCI(C) and hydrolysis with two different polysaccharides-hydrolyzing enzymes of Celluclast(method D) and Ultrazyme(method E) prior to boiling in 0.5% $Na_{2}EDTA$ and 0.1 N HCI were studied. The highest yields of solids(63.14%) and protein(26.39%) from the extract were obtained by method D. The concentration of amino-N was significantly improved by method C(870 ppm) followed by method D(770 ppm), B(570 ppm) and A(480 ppm) compared to the control(270 ppm). Total free amino acids, mainly alanine, glutamic, and aspartic acids, were greatly increased by methods of A(8.88 mg%), D(4.14 mg%) and E(4.18 mg%) which were $2.5{\sim}5.1$ times higher than those in control(1.71 mg%). The sensory characteristics showed that extract D was significantly low in intensity of fishy odor and high in seaweed taste. Therefore, method D was suggested as the effective extraction method.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.7
• /
• pp.1139-1146
• /
• 2004

The purpose of this study was to investigate the possibility of Meles meles oil as an functional resource. To assess the effects of Meles meles oil in 25 non-insulin dependent diabetes mellitus (DM) persons, we examined changes of fat intake level, hematological and chemical variables, serum DM indices and lipid contents during the Meles meles oil supplementation. Polyunsaturated fatty acid and $\omega$3 fatty acid intake were significantly increased by Meles meles oil intakes. The levels of LDL-cholesterol and triglyceride were significantly decreased while HDL-cholesterol was significantly increased. Iron status improved during Meles meles oil intakes. These results show that modest dose of Meles meles oil supplementation can decrease serum triglyceride, cholesterol level without any changes in blood glucose level in NIDDM patients. These results indicated that Meles meles oil diet is effective therapeutic regimen for the control of metabolic derangements in diabetes mellitus. Also, these results imply that Meles meles oil can be used as possible food resources and functional food materials. However, large amounts of Meles meles oil should be used cautiously in NIDDM patients.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.2
• /
• pp.103-109
• /
• 1988

This research was designed to investigate the influence of dietary fat and cholesterol on the excretions of neutral steroids and bile acids of rats. Experimental groups were divided into 6 groups according to the dietary treatment. A $3{\times}2$ factorial arrangement of treatments included 3 levels of dietary fat(15, 30 or 45% energy) and 2 levels of dietary fat saturation(0.5 or 1.0n P/S ratio). After 4 weeks feeding, fecal excretions of total lipids, neutral steroids and bile acids were determined. The following results were obtained. Body weight gain, feed intake and feed conversion ratio were singnificantly influenced by dietary fat level. Lipid digestibility was significantly increased in proportion to the level of dietary fat. However, no effect has been found in fecal secretions of total lipids, neutral steroids and bile acids by the differences of dietary fat levels and P/S ratios. The consumption of dietary cholesterol improved body weight gain, feed conversion ratio and lipid digestibility, but decreased total lipids excretion. And also, neutral steroids excretion showed tendency of increase with decreasing the fraction of coprostanol and increasing that of coprostanone, and total bile acids showed tendency of decrease by the consumption of dietary cholesterol.

• Food Science and Preservation
• /
• v.23 no.3
• /
• pp.369-377
• /
• 2016

This study was conducted to investigate the effects of superheated steam (SHS) on volatile compounds and the quality characteristics of onion. Onion samples were treated by SHS at various steam temperatures ($100{\sim}300^{\circ}C$) for 1 min. Thiosulfinates and pyruvic acid were reduced by SHS treatment. The absorbance values obtained for thiosulfinates, the odor-causing compounds in onions, treated by were 0.889, 0.085, 0.049, 0.049, and 0.045, while that of the untreated control sample was 1.587. The pyruvic acid contents of onions treated by SHS were 7.57, 5.85, 1.66, 0.47, and 0.26 mg/mL, while that of the untreated control sample was 8.00 mg/mL. Volatile compounds such as, dipropyl trisufide, 1,3-propanedithiol, methyl thiirane, methyl propyl trisulfide, diallyl disulfide, 1-(methylthio)-1-propene, 1,1-thiobis-1-propene, 1,1-sulfinyl bispropane, dimethyl tetrasulfide, methyl propenyl disulfide, dimethyl trisulfide, and diallyl disulfide were reduced by SHS treatment. The results showed that antioxidant activities in the of onion samples were improved by SHS treatment. The hardness and chewiness of onions treated by SHS were significantly lower than those of the untreated control onion sample. Sensory evaluation suggested that SHS could help lower off-flavors in and enhance the palatability of onions. These results suggest that the application of SHS treatment to onions can decrease their off-flavors, change their textural attributes, and promote their sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1528-1533
• /
• 2012

This study examined the protective effects of ginger and processed (Beopje) ginger extracts on gastritis induced by HCl-ethanol in SD-rats. Beopje (or Poje) is a branch of herbal medicines processed using a Korean traditional method to achieve specific pharmacological effects. Gastric lesions were induced in the rats by a treatment of 1 mL of HCl-ethanol (60% ethanol＋150 mM HCl). The rats were divided into seven groups: Normal (1 mL of saline without HCl-ethanol treated group), Control (HCl-ethanol treated group), GL (35 mg/kg of ginger treated group), BGL (35 mg/kg of Beopje ginger treated group), GH (350 mg/kg of ginger treated group), BGH (350 mg/kg of Beopje ginger treated group) and Cimetidine (80 mg/kg of cimetidine treated group). The gastric injury inhibition rate was 40.2% and 64.9% in GL and BGL and 68.4% and 99.6% in GH and BGH respectively, showing significantly lower rates than the control (p<0.05). The level of gastric juice secretion decreased significantly in all ginger administered groups. The pH of the gastric juices of BGH increased and the acidity of BGH and cimetidine decreased significantly (p<0.05) compared to the other groups. Beopje ginger had stronger inhibitory effects on gastritis than ginger without the Beopje process. The protective effect on gastritis by the ginger and Beopje ginger extracts increased in a dose-dependent manner (p<0.05). These results suggest that ginger has inhibitory effects on HCl-ethanol induced gastritis in rats that can be improved through the Beopje process.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.9
• /
• pp.1281-1287
• /
• 2012

In this study, soy milk jellys with medicinal herbs (MH) composites showing cognitive effects were prepared and their characteristics were examined. Eight kinds of medicinal herbs were extracted with hot water and added to soy milk based on their contents. Medicinal herbs showed cognitive effects, namely promoting acetylcholinesterase (AChE) inhibition. In the preparation of soy milk jellys containing MH extracts of various contents (0%, 5%, 10%, 15% and 20%), pH of all groups significantly (p<0.05) decreased with increasing MH extracts compared to the control group. The brix of the soy milk jellys was the highest in the 5% content of MH extracts among all groups. The "a" and "b" values of soy milk jellys increased with the content of MH extracts, while the "L" value decreased adding to the content of MH extracts compared to the control. The hardness, gumminess, and chewiness of soy milk jellys were improved the most by the addition of 15~20% MH extracts, while the fracturability, adhesiveness, springiness, cohesiveness, and resilience of soy milk jelly was not significantly different (p<0.05) among all groups. Through a sensory evaluation, it was revealed that the taste, texture, overall preference, flavor, and sweetness of soy milk jellys was not significantly different (p<0.05) among all groups. Therefore, since the addition of 20% MH extracts did not significantly alter the sensory evaluation, it can usually be adjusted to make soy milk jellys with cognitive effects.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.230-242
• /
• 2015

The purpose of this study is to investigate the quality characteristics of bread added with different levels of Pu'er tea. The overall effects of Pu'er tea on white pan bread were examined through mixograph, fermentation rates, TPA, volumes, crumbScan, color value, moisture content, and sensory evaluation. The result of the mixogram showed that all samples were found to be adequate between 3 and 5 minutes of peak time and their peak values were at 60%. Among the samples, PRaw15 had the highest fermentation rate, and it showed the lowest hardness in TPA. In addition, PRaw15 had the highest specific volume and moisture content. The results of the crumbScan showed that there were significant differences in crumb fineness, volume, and thickness between the samples. Color value also exhibited significant differences between the samples. The acceptance test showed that PRipe15 had the best overall acceptance. In conclusion, Pu'er tea affects the quality of dough and bread. Therefore, Pu'er tea could be added when bread is baked for improved health and better quality of the bread.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1215-1221
• /
• 2009

The purpose of this work was to improve the quality of Jeungpyun made with rice sourdough, which was prepared using a mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains, and to also develop a new process for Jeungpyun preparation using the rice sourdough. The Jeungpyun was manufactured through proofing for 3 hr at $30^{\circ}C$ and steaming steps after mixing the ingredients, including pre-fermented rice sourdough, rice powder and water. After proofing, the expansion ratio of the Jeungpyun dough ranged from 109 to 135% and the pH was decreased to pH 3.80$\sim$4.09. The volumes of the Jeungpyun samples prepared with rice sourdough were 18$\sim$45% greater than that of the control. In particular, the Jeungpyun made with rice sourdough containing 10% brown rice (CM-10) had a significantly greater volume (266 mL). Also the rice sourdough Jeungpyun samples had well developed dense porous structures compared to the control. According to sensory evaluations, the sample prepared with rice sourdough containing 10% brown rice was preferred. Finally, the physical quality (texture properties) and microbiological shelf-life of the Jeungpyun was improved by using the rice sourdough.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.10
• /
• pp.1535-1542
• /
• 2014

This study was conducted to investigate the physicochemical properties and biological activities of collagens with different molecular weights from Alaska pollack (Theragra chalcogramma) skin as well as their efficacies as functional materials. The molecular weights of collagens were between 1~10 kDa (below 1 kDa (AP1), 1~3 kDa (AP2), 3~10 kDa (AP3), and above 10 kDa (AP4). The protein content of AP4 (40.19 g/100 g) was the highest. Collagen contents of AP1, AP2, AP3, and AP4 were 36.43, 32.23, 19.23, and 14.89%, respectively. The free amino acid and essential amino acid contents of AP1 were higher than those of AP2, AP3, and AP4. Fourier transform infrared spectroscopy spectra of collagens with different molecular weights showed wavenumbers representing the regions of amide I, amide II, amide III, and amide A, respectively. The electron-donating ability (29.51%) and SOD-like activity (38.45%) of AP1 were higher than those of AP2, AP3, and AP4. Tyrosinase inhibition activity of AP1 improved with higher treatment concentration. The rate of inhibition of MMP-1 production in HS68 cells exposed to UVB was suppressed by treatment with AP1 (29.78%) and AP2 (26.49%) at 1 mg/mL. Furthermore, there was a strong correlation between DPPH, superoxide dismutase, tyrosinase activity, and MMP-1 inhibition rate of collagens with different molecular weights.