• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.61-67
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• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1646-1652
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• 2004

This study is to help management of foodservices with the means of preparing a favorable food service environment which will likely improve employees' job satisfaction and present the plans for Quality leadership which are capable of effectively improving the aims of food service. Transformational leadership (4.08) that includes charisma (4.12), intellectual stimulation (4.12) and individual consideration (4.01) was more strongly observed by employees than transactional leadership (3.35) that includes contingent reward (3.99) and management by exception (2.70). According to employees' age, it was shown that individuals over 40 observed transformational leadership significantly more frequently than those below 30. When considering academic background, both transformational leadership and transactional leadership were more strongly observed in the group of lower education. When the type of employment was considered, contract workers showed higher individual consideration and contingent reward than regular workers. Also, when the consideration of working places was taken into account, employees who were employed by schools presented a stronger observance of transactional leadership than employees in industrial cooperation or hospitals. Employees, especially in schools, were more receptive to dietitians' contingent reward than hospital employees. Regarding age, dietitians below the age of 40 had stronger transformational leadership skills, but there was no significant difference in the case of transactional leadership. According to these items of leadership, dietitians over 40 felt stronger in management without exception. Relationship with co-workers was the highest among job satisfaction (3.84), coworkers (4.00), stability (3.60), autonomy (3.76). In the collective food service organization, there was a positive correlation between management expectations and the expectations of the dietitians' management styles and employees' job satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.20-29
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• 2010

Naringin has antioxidant and antihyperlipidemic properties, however, phenolic compounds including naringin are unstable in the presence of light, heat and oxygen. Beta-cyclodextrin ($\beta$-CD) is a cyclic heptamer composed of seven glucose units that enhances the stability and solubility of molecules through the formation of inclusion complexes. This study was conducted out to compare the effects of CD-naringin (CD-N) inclusion complexes with naringin on lipid metabolism in high fat-fed animals. Male C57BL/6 mice were fed either CD-N (0.048%, w/w) or naringin (N, 0.02%, w/w) in a 20% high-fat (HFC, 15% lard, 5% corn oil, w/w) diet for 10 weeks. Orlistat (Xenical, 0.01%, w/w) was used as a positive control (PC). There were no differences in body weight, food intake, liver and heart weights, plasma triglyceride(TG), leptin, adiponectin, resistin, IL-$1{\beta}$ and IL-6 concentrations, and hepatic $\beta$-oxidation, carnitine palmitoyl transferase(CPT), glucose-6-phosphate dehydrogenase (G6PD) and malic enzyme activities between the HFC and CD-N groups or between the HFC and N groups. However, both CD-naringin and naringin supplementation les to a significant reduction in the epididymal and perirenal white adipose tissue weights, plasma free fatty acid, insulin and blood glucose concentrations, hepatic cholesterol and TG contents and hepatic fatty acid synthase (FAS), phosphatidate phosphohydrolase (PAP) and HMG-CoA reductase activities compared to the HFC group. The plasma HDL-cholesterol concentration was significantly higher in CD-N and N groups than in HF and PC groups. These results indicate that both CD-naringin and naringin supplementation effectively improved plasma and hepatic lipid metabolism without differences between CD-N and naringin groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1090-1094
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• 2008

Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP), and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Z izyphus jujuba forma hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film and Lock & Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS. The storage vessels were stored in refrigerator ($0{\pm}1^{\circ}C$) during 12 weeks, and then quality characteristics during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward. Soluble solid ($^{\circ}Bx$) and total titratable acidity of fresh jujube slightly increased in all treatments during storage period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased in all treatments during storage period. Storage stability was higher for PE film than Lock & Lock containers. Storage period of fresh jujube in this experiment ranges in $8{\sim}9$ weeks for maturity fruits treated with 30 ppm of GFSE and ethylene gas scavenging material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.434-441
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• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1847-1855
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• 2015

Supercritical carbon dioxide ($SC-CO_2$) treatment has been becoming an important method for substituting the use of organic solvents for samples extraction prior to analysis due to its low toxicity, ease of handling, low cost of disposal etc. Freeze-dried bovine liver was treated with $SC-CO_2$ under different pressures (200, 300, and 450 bar) in order to investigate effects on physicochemical properties and reduction of microbial load. The yield of lipid extraction from bovine liver by $SC-CO_2$ treatment increased with increasing pressure, with values of 84, 86, and 90% in response to 200, 300, and 450 bar, respectively. Results of high performance liquid chromatography analysis showed that vitamin A and coenzyme $Q_{10}$ ($CoQ_{10}$), which is soluble in lipid, were almost removed from bovine liver by $SC-CO_2$ treatment. Saturated fatty acids ratio of bovine liver decreased with increasing pressure, whereas polyunsaturated fatty acids increased with increasing pressure. Total content of amino acids in bovine liver treated by $SC-CO_2$ was less than that of the control sample without treatment. The number of aerobic bacteria in bovine liver, which was stored at $5^{\circ}C$ for 5 days and freeze-dried, decreased from 6.2 to 4.2 log CFU/g by $SC-CO_2$ treatment at 100 bar for 3 h. Interestingly, coliform bacteria were not found in the bovine liver sample by $SC-CO_2$ at 100 bar for 3 h under all storage conditions. This indicates that $SC-CO_2$ treatment can effectively reduce coliform bacteria in the food matrix even at low moisture. In conclusion, freeze-dried bovine liver by proper $SC-CO_2$ treatment may be used as a potential high protein source, with increasing microbial safety and stability of lipid oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1485-1490
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• 2008

The effects of $\gamma$-irradiation on antioxidant and physicochemical properties of powder and 70% fermented ethanol extracts of Ishige okamurai (I. okamurai) were investigated. In case of powder, although yields were increased, there were no significant changes in total phenolic compounds (TPC) and 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect by $\gamma$-irradiation at 3, 7, and 20 kGy. In case of 70% fermented ethanol extracts, the results of TPC and DPPH radical scavenging effects showed no significant changes. However, antioxidant index increased in the 20 kGy irradiated I. okamurai extracts and decreased in 3 kGy irradiated ones. The optical density value of UV spectrum at 427 nm significantly decreased depending on increasing irradiation dosage. In conclusion, irradiated extracts of I. okamurai can be applied to the food industry due to irradiation stability on antioxidant properties. Also, irradiated extracts can be more useful for food processing as a result of a decrease of extracts color by irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.192-198
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• 2006

Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol on the storage property of fresh jujube (Zizyphus jujube) were investigated. Fresh jujubes were packed in different storage containers [polyethylene terephthalate (PET) and polyethylene (PE)], and treated with GFSE containing trans-resveratrol of 10, 30 and 50 ppm, respectively. The storage vessels filled with $N_2$ gas, and stored in refrigerator $(0{\pm}1^{\circ}C)$ during 18 weeks, and then quality characteristics during storage period were analysed. Ethylene gas increased until 8 weeks and decreased afterward. Decaying of jujube started at $6\~8$ weeks in control, but it did at 14 week storage for the fruits at $50\%$ maturity treated with 10 ppm of GFSE and packed in PE vessel. Soluble solid (Brix degree) and total acidity of fresh jujube slightly increased in all the treatments during storage period. Hardness slightly increased until 4 weeks and decreased afterward. Vitamin C content was at the highest content of $86.8\~273.4$ mg/100g for most of treatments at 2 weeks and decreased afterward. Storage stability was higher for $50\%$ maturity fruits than for the $70\%$ maturity, and higher for PE vessels than PET containers. Storage period of fresh jujube in this experiment ranges in $10\~12$ weeks for $50\%$ maturity fruits treated with 10 ppm of GFSE and packed in PE vessel.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.243-253
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• 2006

This study was designed to investigate the feasibility of utilizing concentrates of sunmul(soybean curd whey), the waste by-product of soybean curd processing, as functional food ingredients. Sunmul was concentrated by nanofiltration fo11owing ultrafiltration and then freeze-dried. The oil adsorption capacity of the nanofiltraion(NF) powder(97.33g/100g) was similar to that of sunmul powder(94.17g/100g), but was lower than that of ISP(isolated soy protein). However, the water holding capacity of NF powder could not be determined because the NF powder completely dissolved in water. The protein solubilities of sunmul powder and ISP in distilled H$_{2}$O, 0.1M and 0.5M NaCl were lowest at pH 4.0 and increased at more acidic or alkaline conditions. However, the protein solubility of NF powder was at its minimum at pH 6.0 and increased at more acidic or alkaline conditions. Emulsifying activity indexes of NF powder in 4% and 6% solution were minimal at pH 4.0 and 6.0, respectively, which were 3 to 8 times lower than that of sunmul powder. The emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of NF powder was highest at pH 5.0 and decreased at more acidic or alkaline conditions at all concentrations of solution. The total free amino acid contents of protein in sunmul, and NF power were 99.07 and 2,110.10mg%, respectively, and NF powder exhibited especially high threonine content. Rapid viscosity analysis of dough with 1 to 5% added NF powder demonstrated that all of the peak and final viscosities decreased with increasing NF powder concentration compared to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.