• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.257-263
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• 2022

Various dietary pigments are added to processed foods to improve their sensory and commercial properties. In this study, autoclave sterilization (121℃ for 15 min at 15 psi) was performed on 34 food pigments, and changes in their color stability and antioxidant activity were analyzed. The autoclaving process drastically reduced the peak color intensities of water-soluble paprika and beet red (BR) by ~90%. Turmeric oleoresin (TO), water-soluble β-carotene, and grape skin color were also unstable and showed a remaining color intensity of 45-60%. The colors of all the synthetic pigments tested were stable under this process. The scavenging activities of BR and paprika against ABTS, DPPH, and AAPH radicals decreased significantly, whereas those of TO were enhanced after the autoclaving treatment. The results suggest that the chemical and bioactive properties of certain dietary pigments are affected by the autoclaving process, and this phenomenon should be considered during food processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.111-120
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• 2022

This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×10³, 46.9×10³ and 16.0×10³ N/m², respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 ㎍ RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 ㎍, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.890-895
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• 2021

This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder (CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased (P<0.05). No significant difference (P>0.05) was observed in the moisture content (%) of bread as the CFP content increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread crust showed a tendency to decrease (P<0.05) as the CFP content increased. Compared with the control, the bread crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH, 4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P>0.05) with the CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this study intends to contribute to the development of various processed seaweed foods by expanding the availability of CFP, which is easy to use and store for a long time.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.228-235
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• 2023

Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50℃ showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

• Journal of Korean Society of Rural Planning
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• v.28 no.1
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• pp.1-15
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• 2022

A Care farm is known to have positive effects on various people in psychological, physical, and social aspects. However, care farm services for the disabled, transportation disadvantaged, and socially disadvantaged are limited. This study conducted a demand survey in order to provide basic data for development of the Agro-Healing Virtual Reality Therapy(AVRT) system. The respondents were the ordinary person(n=127) and the disabled person(n=72), and the survey items consisted of 4 categories and 20 items, including intention to use AVRT, requirements for use, factors to be considered when developing the system, and content and program preferences. The intention to use a AVRT was found to be at a high level of 80% or more by respondent characteristics. In addition, similar results were shown in all items such as virtual reality experience, willingness to use, appropriate use time, and willingness to pay by respondent characteristics, and correlation by item was determined through correlation analysis. As for the conditions of use, both sides preferred rural types and were found to have the purpose of healing. However, there were concerns about dizziness in common between system use, and in the case of the disabled person, there were difficulties in purchasing expensive equipment. In the development of the AVRT system, the part of sensory priority, important technology level, and color preference were evaluated, and the preference of content and programs to be developed in the system was identified. Fruit, vegetables, flowers, and animals preferred mandarin, tomato, tulips, and dogs first, horticultural healing preferred harvest management for the ordinary person, plant cultivation for the disabled person, and forest healing and animal education preferred walking and dog-related programs. However, agricultural work was found to be a program with high preference for making processed foods for the ordinary person and creating an animal breeding environment for the disabled person. The result of this study is expected to provide reference data that can be suggested for the development of Agro-healing Virtual Reality Therapy system.

• Food Science and Preservation
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• v.30 no.4
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• pp.630-641
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• 2023

The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed foods.

• Journal of Mushroom
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• v.14 no.4
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• pp.142-154
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• 2016

Worldwide production of mushrooms has been increasing by 10-20% every year. Recently, Pleurotus eryngii and P. nebrodensis have become popular mushroom species for cultivation. In particular, China exceeded 8.7 million tons in 2002, which accounted for 71.5% of total world output. A similar trend was also observed in Korea. Two kinds of mushrooms-Gumji (金芝; Ganoderma) and Seoji-are described in the ancient book 'Samguksagi' (History of the three kingdoms; B.C 57~A.D 668; written by Bu Sik Kim in 1145) during the Korea-dynasty. Many kinds of mushrooms are also described in more than 17 ancient books during the Chosun-dynasty (1392~1910) in Korea. Approximately 200 commercial strains of 38 species of mushrooms were developed and distributed to cultivators. The somatic hybrid variety of oyster mushroom, 'Wonhyeong-neutari,' was developed by protoplast fusion, and distributed to growers in 1989. Further, the production of mushrooms as food was 199,829 metric tons, valued at 850 billion Korean Won (one trillion won if mushroom factory products are included) in 2015. In Korea, the major cultivated species are P. ostreatus, P. eryngii, Flammulina velutipes, Lentinula edodes, Agaricus bisporus, and Ganoderma lucidum, which account for 90% of the total production. Since mushroom export was initiated in 1960, the export and import of mushrooms have increased in Korea. Technology was developed for liquid spawn production, and automatic cultivation systems led to the reduction of production cost, resulting in the increase in mushroom export. However, some species were imported owing to high production costs for effective cultivation methods. In academia, RDA scientists have conducted mushroom genome projects since 1997. One of the main outcomes is the whole genome sequencing of Flammulina velutipes for molecular breeding. With regard to medicinal mushrooms, we have been conducting genome research on Cordyceps and its related species for developing functional foods. There are various kinds of beneficial substances in mushrooms; mushroom products, including pharmaceuticals, tonics, healthy beverages, functional biotransformants, and processed foods have also became available on the market. In addition, compost and feed can likewise be made from mushroom substrates after harvest.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.365-378
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• 2009

This study performed microbiological hazards analysis in raw food materials, cooking processes, kitchen staff, utensils, and the environment in order to obtain contamination levels of S. aureus in school foodservice operations. S. aureus was not detected in cooked foods offered by the foodservice operations; however, it was found in raw food materials prior to cooking. In the case of vegetables, S. aureus was detected in washed mung bean sprouts, parboiled mung bean sprouts, and bellflower roots both before and after disinfection, at levels of 2.2, 1.0, 1.0, and 1.0 log CFU/g, respectively. For processed foods, S. aureus was detected in one sample of packaged bean curd as well as in mung bean jelly cake at the level of 1.5 log CFU/g. For meat products, S. aureus was detected in beef brisket and chicken at levels of 2.3 and 1.3 log CFU/g, respectively. To determine microbiological hazard data for the hands and gloves of cooking personnel, the staff members were divided into two groups: a group presenting Enterobacteriaceae or coliforms, and another group presenting neither Enterobacteriaceae nor coliforms. The results showed that S. aureus was detected on the hands of staff in each group at levels of 2.0 and 2.1 log CFU/hand, respectively, and at 1.8 and 0.0 log CFU/hand on the gloves of staff in each group, respectively. Among kitchen utensils, as an environmental factor in school foodservice operations, S. aureus was detected on meat knives, mixing bowls, and dish cloths at levels exceeding 1.0 log CFU/hand.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.396-400
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• 2009

Dodok (Codonopsis lanceolata Bench. et Hook) root contains abundant pharmaceutical substances and is widely used as a food and a medicinal herb. To identify the major components, fermented Codonopsis lanceolata was analyzed for its chemical compositions prior to their pharmaceutical substances, which were used as the fundamental data. The contents of carbohydrate, crude protein, crude lipid and ash are 79.3%, 13.0%, 2.40% and 5.3%, respectively. The calories of fermented Codonopsis lanceolata was 390.5 kcal. Total dietary fiber was 47.4% of total carbohydrates. The protein was composed of 18 different amino acids. The contents of essential and non-essential amino acids were 8,118.18 mg and 10,913.42 mg. The K was the largest mineral followed by P, Ca and Mg, which means fermented Codonopsis lanceolata is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 37.76%, 3.84%, and 35.64%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of crude saponin in fermented Codonopsis lanceolata was 60.1 mg/g. It is expected that a follow up study on fermented Codonopsis lanceolata through development and evaluation of processed foods for their functional properties would provide useful information as a source of medicinal foods.

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.297-309
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• 2019

Purpose: This study examined the relationship among the use of food-related content (FRC), dietary behaviors, and dietary self-efficacy to demonstrate the need for nutrition education to help adolescents build healthy eating habits and provide evidence for developing nutrition education programs for adolescents. Methods: Three hundred and eighty-one high school students in Seoul and Gyeonggi areas participated in the study. The subjects were divided into three groups (low, medium, and high) according to the level of use of the FRC, and their general characteristics, dietary behaviors, and dietary self-efficacy were analyzed. Correlation analysis was performed between FRC usage, dietary behaviors, and dietary self-efficacy, and the mediating effects of dietary self-efficacy on the relationship between the level of the use of FRC and dietary behaviors were estimated. Results: A higher level of FRC usage was associated with an increased daily cost of eating out and snacking, but no difference was observed in the BMI range. The subjects in a group with a high level of FRC usage ate convenience store or instant foods instead of homemade meals (p = 0.033), had a late-night meal or snack (p = 0.024), and turned to emotional eating under stress (p < 0.001) more than those in the low level group. In addition, the high level group checked the nutrition facts label more carefully when purchasing processed foods (p = 0.016) and exercised at least 30 minutes daily, not considering physical education classes (p = 0.057). The higher level of FRC use, the lower the dietary self-efficacy, whereby the subscales 'environmental stimulus control efficacy' and 'affective factor control efficacy' showed complete mediating effects. Conclusion: Given that FRC has been increased recently, adolescents are in need of support to help them control and enhance their dietary self-efficacy as well as develop healthy dietary behaviors through proper nutrition education programs.