This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were 13.2±1.15, 7.17±2.74, 10.67±0.35%, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at 35℃, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF

This study was conducted to investigate the effect of oral administering kefir on blood glucose levels in diabetic mice. Kefir(10 ㎖/㎏body weight) was orally administered to diabetic mice twice daily for 45 days. Diabetic mice fed saline or 10% skim milk were used as a control. No significant difference in feed intake and weight gain were observed among the treatments. Compared to the saline-fed or skim milk-fed group, blood glucose in the kefir-fed group decreased significantly at 45 days(p<0.05). At 45 days, serum triglyceride and non-esterified fatty acid concentrations in diabetic mice fed kefir decreased significantly compared to those of the saline and skim milk groups(p<0.05). Both high density lipoprotein and low density lipoprotein concentrations were not significantly different among the three treatment groups. In conclusion, the symptoms of diabetic mice improved when kefir was fed for >45 days.

꽁치 가공식품 개발 가능성을 타진하기 위해 경북 동해안 일대의 전통·향토식품인 과메기를 자연건조와 인공건조로 각각 15일 건조하여 콜레스테롤 함량변화에 따른 과메기의 품질변화 건조효과를 조사하였다. 그 결과, 생체 꽁치의 콜레스테롤 함량은 건물 시료당 56.0mg%이었으며, 자연건조 3일째에 급격히 감소(생체 대비 10%)하였고, 그 후 큰 변화가 거의 없었다. 인공건조는 서서히 감소(3.0%→6.6%)하였다.