간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol. 25 No. 3 (2012년 9월) 34건
21.
2012.09
구독 인증기관 무료, 개인회원 유료
SD-rat에 대조구(Control), 고 콜레스테롤(HC), 3.5% 펙틴-가수분해 효소(Viscozyme L)로 처리된 토마토 케이크(ETC) 를 각각 4주 간 급이하였다. 첫 일주일에는 HC-급이군의 체증 증가가 151.7%로 유의적 증가를 보였지만(p<0.05), ETC- 급이군의 경우는 115.4%를 보였다. Control- 및 ETC-급이군의 사료 효율은 각각 0.236±0.041 및 0.447±0.030으로 HC-급 이군의 경우(0.355±0.034)에 비하여 유의적인 차이를 보였다(p<0.05). ETC-급이군의 신장 및 부고환의 지방체는 각각 0.303 및 0.274 g 씩 감소하였다. HC-와 ETC-급이군 간의 혈청 콜레스테롤, 트리글리세라이드, HDL- 및 LDL-콜레스테 롤 수치의 유의적인 차이는 보이지 않았다. ETC-급이군의 경우 2주 급이시 ABTS radicals로 평가한 총 항산화 활성은 약 1.1배 높았으며, 2 및 4주간 급이시 glutathione peroxidase 활성은 각각 2.5 및 1.3배 높게 나타났다.
4,000원
22.
2012.09
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to investigate the effect of food behavior on dietary food intake status and health condition based on research of food behavior and nutritional intake status of university students in the Chungnam area. The average age, height, and weight of the subject group were 22.1 years old, 174.2 ㎝, and 67.0 ㎏ for the male students and 20.9 years old, 161.8 ㎝, and 53.4 ㎏ for the female students, respectively. From the nutritional intake status data, the averaged daily energy intake of both groups, male and female, are lower than the dietary reference intake(KDRI), as 2, 169.2 kcal and 1, 846.2 kcal, males and females, respectively. The lipid intake ratio was higher than the dietary reference figure, and the carbohydrate intake ratio was determined to be in the proper range. Male students(54.6%) and female students(52.0%) of the entire subject group skipped a breakfast mainly due to insufficient time, and the time at which meals were consumed, was determined to be irregular generally. In a day, male and female students have a heavier dinner than lunch(p<0.05), respectively. Meat and fishes are preferred by the entire subject group, and the number of students, who do not eat carrot and mayonnaise(p<0.05), was determined to be the highest, of all foods surveyed. The averaged daily activity coefficient and the resting energy expenditure shows significant difference(p<0.001) between two groups; was 1.7 and 1.6 and the second was 1, 404.3 kcal/day and 1, 292.5 kcal/day for the male and female groups, respectively. As the number of attempting to reduce body weight(p<0.001), the amount smoking(p<0.001), or the frequency of drinking alcohol increases, BMI decreases. On the other hand, as body shape satisfaction increases, BMI increases also.
4,500원
23.
2012.09
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate the physicochemical properties of the ethanol extracts and soluble dietary fiber from Cassia tora L. seed. The proximate composition of Cassia tora, soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract, molecular mass distribution, sugar contents and viscosity of soluble fiber from Cassia tora were analyzed. Cassia tora contains 12.6% of moisture, 5.2% of ash, 13.4% of crude protein, 7.2% of crude fat, 8.8% of insoluble fiber and 48.3% of soluble fiber. The effects of extract condition on soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract were investigated. The soluble solid contents were higher in 70% or 50% ethanol extracts than those in 100% ethanol extracts and showed highest value in grind sample extracts. In Hunter's color value, 100% ethanol extracts and whole Cassia tora sample extracts were higher in L and b value, but on the contrary, were lower in a value, than those of the other. The highest emodin and rhein contents were observed in 70% and 50% ethanol extracts, respectively, and showed higher value in room temperature extracts than in heating extracts. The molecular mass of soluble fiber from Cassia tora seed was estimated by gel filtration chromatography. Most soluble fiber(80%) exhibited a molecular mass range of between 50～2000 kDa. The major sugars of soluble fiber from Cassia tora seed were identified as xylose, mannose and galactose. The apparent viscosity of 0.5% soluble fiber from Cassia tora seed was 33 mPas showing a higher value than pectin or xanthan gum.
4,000원
24.
2012.09
구독 인증기관 무료, 개인회원 유료
We examined the effects of biological activity Phellinus linteus mycelium culture with cassiae semen extract. Firstly, the optimal temperature, initial pH and culture period for mycelial growth in a liquid culture of P. linteus were determined, and they were 30℃, pH 5.0 and 8 days respectively. The five herbal materials were examined against several health functional efficacies, and, as a result, Cassiae semen was chosen, with its superior inhibitory effects in β-glucuronidase inhibitory activity, electron donating activity, ACE inhibitory, and α-glucosidase inhibitory activities(95.3%, 80.9%, 96.1 and 24.2%, respectively). P. linteus fruit body was investigated on β-glucuronidase inhibitory activity, electron donating activity, ACE inhibitory, and α-glucosidase inhibitory activities, and they were 54.7%, 81.9%, 30.0% and 20.1%, respectively. Accordingly, C. semen was used in the following experiment, to give an additive functional effect on the P. linteus. As the amount of C. semen in the cultural media increased, mycelial weight and β-glucan contents also increased, but final pH was not influenced. In addition, the β-glucuronidase inhibitory activity, electron donating activity, and α- glucosidase inhibitory activity increased. P. linteus mycelium culture showed higher activities in the other three tests above, except for electron donating activity, when C. semen was added to the medium before cultivation.
4,000원
25.
2012.09
구독 인증기관 무료, 개인회원 유료
Ginsenosides, ginseng saponin, are the principal components responsible for the pharmacological and biological activities of ginseng. In order to improve absorption and biological activities, the biotransformation of major ginsenoside to minor ginsenoside, as the more active compound, is required. In this study, we isolated Lactobacillus brevis THK-D57, which has high β-glycosidase activity, from Kimchi. The major ginsenoside Rb1 was converted to the minor ginsenoside ‘compound K’ during the fermentation of L. brevis THK-D57. The results propose that the biotransformation pathway to produce compound K is as follows: ginsenoside Rb1→ginsenoside Rd→ginsenoside F2→ginsenoside compound K.
4,000원
26.
2012.09
구독 인증기관 무료, 개인회원 유료
Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 ㎖/1, 000 g rice, at 90～95℃, 3 h) and saccharogenic enzyme with malt(45 g/1, 000 g rice, at 55～57℃, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86～5.66, solidity was 79.48～82.28%. Color L value was 25.82～27.92, a value of 1.28～2.81, b value were 2.98～4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.
4,000원
27.
2012.09
구독 인증기관 무료, 개인회원 유료
The edible barnyard millets(Echinochloa spp.) which have essentially vanished in the farmhouses environment and in agricultural germplasm were evaluated with the aim of restoration as a crop. The proximate components and mineral elements of milled millet were nutritionally similar or better than brown rice, and the vitamin contents of B1 and B2 exceeded those of rice by 1.3 times and 2.3 times, respectively. β-Carotene which is absent from brown rice was detected at levels ranging from 15～31 ㎍ in millet samples. Nine essential amino acids, including histidine and arginine and eight non-essential amino acids, such as aspartic acid were detected. The sum of all amino acids was determined to be IEC518>525>510 in the range of 69～106 ㎎/g. Analysis of physiological active substances via their electron donating ability(EDA) revealed values ranging from 3.4～8.2%, with the total polyphenol component being 51.1～69.4 ㎎/g and α-glucosidase inhibition ability determined as 8.3～10.9%. In terms of agronomical characteristics and yields of barnyard millet, three millet varieties(IEC510, 518, and 525) were suitable as edible crops. IEC525 was selected as optimum variety for cultivation on the basis of nutritional ingredients, physiological active substances, and yield.
4,000원
28.
2012.09
구독 인증기관 무료, 개인회원 유료
This purposes of this study were to explain consumer attitudes and purchasing behaviors towards agricultural products using a social network service and to determine the influencing factors such as experience, technology ability, innovation, self-efficacy, perception of usefulness, perception of trust, attitude, purpose of purchase and individual characteristics on them. We analyzed the survey data set, using the ‘logit model’, ‘simultaneous equation model’, and ‘LISREL-Type model’ In this study, the results obtained are summarized as follows. The result for the comprehensive statement of “Trust” was the biggest influence on the purchase agricultural products using the social network service. Therefore, in order to expand agricultural e-commerce using SNS, trust should be to the fore of marketing and publicity campaigns, in order to promote and stabilize the market.
4,000원
29.
2012.09
구독 인증기관 무료, 개인회원 유료
Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10, 000, 20, 000, 30, 000, and 40, 000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2～M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.
4,000원
30.
2012.09
구독 인증기관 무료, 개인회원 유료
In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.
4,000원
31.
2012.09
구독 인증기관 무료, 개인회원 유료
This study was conducted investigate the effect of medicinal plant extracts on physiological and sensory characteristics. The medicinal plant extracts were added to chocolate at a weight percentage of 0, 3 and 6%. Color values(L-value, redness, and yellowness), total flavonoids, DPPH radical scavenging activity, and sensory characteristics made with varying various medicinal plants concentrations of the additives were measured. In sensory evaluation, significant differences(p<0.05 and p<0.01) were shown in taste, texture, and overall acceptability depending on the addition of plant extracts, but there were no significant differences in chocolate aroma and bitterness properties.
4,000원
32.
2012.09
구독 인증기관 무료, 개인회원 유료
Poly-γ-glutamic Acid(γ-PGA)를 다량 생산하는 균주를 우리나라의 전통발효식품인 청국장으로부터 Bacillus subtilis GS-2를 분리하였다. 이 균은 glutamic acid 의존형 균으로, 이 균에 의한 γ-PGA 생산 최적 조건을 검토한 바, 단순배 지(L-glutamic acid 2.0%, glucose 1.0%, NH4Cl 0.5%, KH2PO4 0.05%, MgSO4, 7H2O 0.01%, pH 7.0)로 진탕배양(220 rpm) 하였을 때, 배양시간 48시간, 최적온도 33℃, 그리고 초기 pH 6.5로 나타났다. 영양원으로 glutamic acid 3%, sucrose 3%, NH4Cl 0.25%, KH2PO4 0.15%, MgSO4, 7H2O 0.015%에서 γ-PGA 최대 생산량이 31.0 g/ℓ이었다. Key words: Chungkookjang, culture medium, poly(γ-glutamic acid), PGA, soybean paste
4,000원
33.
2012.09
구독 인증기관 무료, 개인회원 유료
We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter`s color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter`s color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter`s color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.
4,000원
34.
2012.09
구독 인증기관 무료, 개인회원 유료
We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(－20, －30, －40, －50, －60 or －70℃) and thawing(4, 10, 20, 30, 40 or 50℃) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08～80.35 ㎎/100 g FW, and the mean AsA losses after frozen were 57～64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34～81.59 ㎎/100 g FW, and the mean AsA losses after thawed were 45.12～52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after 20～50℃ thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at －20℃ and thawing at 10℃.
4,000원
1
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