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 ~ 2026
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol.39 No.1 (2026년 2월) 3건
1.
2026.02
구독 인증기관 무료, 개인회원 유료
Plant-based patties were manufactured by varying the amount of textured vegetable protein (TVP) added, and their physicochemical quality and acceptability were measured. As the TVP content in the patties increased, the pH also showed a significantly increased. Lightness tended to decrease with higher TVP contents, while redness was highest at 50% TVP. With increasing TVP, the intensity of redness diminished, and browning became more pronounced. Texture and shear force increased alongside the TVP content, enhancing the mechanical stability of the tissue; however, excessive hardness negatively impacted palatability. Antioxidant activity was highest at 60% and 65% TVP, likely attributed to the antioxidant components of soy protein as its concentration increased. In sensory evaluations, the control group (beef patty) received the highest overall acceptance. Among the plant-based patties, the one with 50% TVP received the best ratings for taste, aroma, texture, and overall acceptance. In contrast, flavor and texture scores gradually declined at TVP levels of 55% or higher. Additionally, the inclusion of red beet powder significantly improved the meat color, even at TVP concentrations of 60—65%.
4,000원
2.
2026.02
구독 인증기관 무료, 개인회원 유료
This study explored the potential of cocoa bean husk, a by-product of cocoa processing, as a functional food ingredient. It evaluated how extraction conditions and solvent fractionation affect the content of phenolic compounds and their antidiabetic activity. Cocoa bean husk was extracted using varying concentrations of ethanol (0%, 50%, 70%, and 99%), and the total polyphenol and flavonoid contents were measured alongside the inhibitory activities against α-glucosidase and α-amylase. The extract using 70% ethanol yielded the highest levels of total polyphenols and flavonoids, as well as the strongest inhibitory effects on both enzymes. These findings suggest that aqueous ethanol is more effective than absolute ethanol in extracting bioactive compounds from cocoa bean husk. Following this, the 70% ethanol extract was further fractionated; among the fractions, the ethyl acetate and butanol fractions had the highest total polyphenol and flavonoid contents. Notably, the butanol fraction demonstrated the most significant antidiabetic activity, showing the lowest IC₅₀ values for inhibiting α-glucosidase and α-amylase. This indicates that antidiabetic activity is influenced not only by the total phenolic content but also by the qualitative composition and structural characteristics of the phenolic compounds. Overall, cocoa bean husk shows considerable promise as a value-added functional food ingredient with antidiabetic properties.
4,000원
3.
2026.02
구독 인증기관 무료, 개인회원 유료
This study investigated the role of snack consumption in daily nutrient intake among Korean adults. Data from The Korea National Health and Nutrition Examination Survey (KNHANES) 2023 were analyzed, involving 4,918 adults, consuming 2,118 men (43.1%) and 2,800 women (56.9%). The analysis assessed daily energy intake from snacks and its percentage of total energy, categorized by sex, age, income, and BMI, using multiple regression to explore associations. On average, 18.8% of daily energy intake, with men at 17.3% and women at 20.7%. Women had higher energy contributions for major nutrients. Snack energy contributions were significantly influenced by sex and age, but not by income or BMI. Young adults (ages 19—29) had the highest contribution at 21.1%, while adults aged 50—64 had the lowest at 17.5%. Time-of-day analysis revealed that 22.7% of snack energy was consumed in the evening (18:00—20:59) and 22.6% at night (21:00 onward). The most commonly consumed snacks were coffee (23.8%) and fruit (20.3%). These findings emphasize that snacks are a significant source of energy and nutrients, highlighting the need for sexand age-specific nutritional interventions that consider snack type, timing, and quality.
4,500원
