The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was 25.0 °Brix and showed proportional increases up to 25.0~29.7 °Brix with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the L* and a* values decreased but the b* value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.

In this study, we assessed antioxidant, anti-diabetic, and anti-Alzheimer activities of Opuntia ficus-indica var. saboten (OFI) at harvest time. OFIs were cultivated December 2015~November 2016 in Jeju island. The 70% ethanol extracts of OFI were used to investigate total polyphenol and flavonoid contents, antioxidant(DPPH and ABTS radical scavenging assay), anti-diabetic(yeast α-glucosidase and rat α-glucosidase inhibition assay), and anti-Alzheimer(Acetylcholinesterase and butyrylcholinesterase inhibition assay) activities. Total polyphenol and flavonoid contents of OFIs were 17.40~23.11 μg garlic acid/mg Ex and 2.17~6.22 ug (+)-catechine/mg Ex, respectively. DPPH and ABTS radical scavenging activity of OFIs were 131.98~184.90 mg ascorbic acid(AA) eq/100 g and 63.60~101.83 mg AA eq/100 g, respectively. In the anti-diabetic and anti-Alzheimer activities, 70% ethanol extracts of OFI exhibited moderate inhibition activity, compared to control (acarbose and beberine). Total polyphenol and flavonoid contents, antioxidant, anti-diabetic, and anti-Alzheimer activities were no significant differences by season, respectively. Therefore, information on comparative biological evaluations of OFI may be a beneficial in exploring functional food and drug development.

The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The protein and crude fat were increased in proportion to the added quantity of Lentinula edodes powder. The amount of ash was found the most in the bread with 1% Lentinula edodes powder. It was confirmed that the volume of bread with Lentinula edodes powder decreased as the amount of the Lentinula edodes powder increased. The brightness was the highest in the control and was inversely proportional to the added amount of Lentinula edodes powder. The yellowness and redness of the dough were proportional to the added amount of Lentinula edodes powder. Total amino acids and free amino acids were found. The dough with 3% Lentinula edodes powder contained the highest amounts of both, followed by 2%, and 1%. When evaluating the length of storage, the bread’s springiness and cohesiveness decreased. Regarding the taste, preference was given to the bread with 2% Lentinula edodes powder, which had the lowest value of bad odors and odd texture in the sensory test.

This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

The aim of this study was to investigate status of safety accidents of school foodservice cooks in Daegu and to analyze the factors affecting the occurrence of the accidents in order to seek effective ways for preventing safety accidents in school foodservice. The survey showed that the most frequent safety accidents were ‘bruises’, followed by ‘burns’, ‘contact with harmful substances such as disinfectants’, ‘fall-off ’ and ‘sprains’. The mental fatigue perception of the respondents was generally lower than the physical fatigue perception. The means of the perception levels of work intensity, cooking environment of the foodservice place, and safety-related behaviors, and consciousness were 3.15, 2.99, and 4.06 out of 5 points, respectively. In addition, the annual average of the number of participating in the accident prevention training per person was 17.34 times, that is, the respondents received the training at least once a month on average. A multiple regression analysis was conducted to investigate the variables affecting the occurrence of safety accidents that happened to foodservice cooks. It revealed that the work intensity perception and the cooking environment perception influenced the frequency of safety accidents.

The purpose of this study was to evaluate the antioxidant and anti-adipogenic activities of Ligularia stenocephala (L. stenocephala) extract. The contents of the total polyphenol of the extract was 55.950 mg GAE/g residue. Antioxidant activities of L. stenocephala were evaluated by free radical scavenging ability and a reducing power test. 2,2'azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and α-α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging activities of the extract were approximately 90% and 70%, respectively. Reducing power of the extract was 258.833 mg TE/g residue. The anti-adipogenic activity of L. stenocephala extract was examined in 3T3-L1 cells. During adipocyte differentiation, the 3T3-L1 cells were treated both with and without the extract. L. stenocephala extract suppressed the lipid accumulation in a concentration-dependent manner in the 3T3-L1 cells. The L. stenocephala extract inhibited the expression of peroxisome proliferator activated receptor γ (PPARγ) and adipocyte protein 2 (aP2) proteins, compared with control adipocytes. These results indicate that L. stenocephala could be regarded as a potential source natural antioxidant and an anti-obesity agent.

In this study, Pyracantha angustifolia (Franch.) C. K. Schneid was extracted with 70% methanol at room temperature for 48 hrs and concentrated under reduced pressure to measure its total polyphenol contents; furthermore, the effect of electron donating ability was examined. Methylene chloride, ethyl acetate, and methanol were used to fractionate the extract to testify total polyphenol contents, electron donating abilities, the removal abilities of superoxide radical as well as hydrogen peroxide. The total polyphenol contents were 2007.30±109.28 μg GAE/mL in 70% methanol extract, 273.39±10.19 μg GAE/mL in methylene chloride fraction, 80.57±0.64 μg GAE/mL in ethyl acetate fraction, and 1,160.87±44.71 μg GAE/mL in methanol fraction. The total polyphenol contents showed significant differences (p<0.05) between the solvents. The electron donating ability was 79.07±7.31% for 70% methanol extract, 22.34±0.64% for methylene chloride fraction, 5.33±0.28% for ethyl acetate fraction, and 32.26±1.10% for methanol fraction. The electron donating abilities were significantly different(p<0.05) between the solvents. The removal ability of superoxide radical was 0.018±0.003 for 70% methanol extract, 0.007±0.002 for methylene chloride fraction, 0.0147±0.003 for ethyl acetate fraction, and nothing for methanol fraction. The measurement of hydrogen peroxide decomposition was 0.022±0.0046 for 70% methanol extract, 0.0027±0.0015 for methylene chloride fraction, 0.0037±0.0012 for ethyl acetate fraction, and 0.0009±0.0001 for methanol fraction.

Amyloid-β protein (Aβ) is known to increase free radical production in neuronal cells, leading to cell death by oxidative stress. The purpose of this study was to evaluate the protective effects of PineXol® on Aβ25-35 induced neuronal cell death. Rat pheochromocytoma (PC-12) cells were pre-treated with 100 μg/mL of PineXol® for 2 h. The cells were exposed to single dose of 30 μM Aβ25-35 for 24 h. Cell death was assessed by a cell count kit-8 (CCK-8) assay, lactate and dehydrogenase (LDH) release assay. An Apoptotic process was analyzed by a protein expression of the Bcl-2 family using western blotting. Cell viability increased in PC-12 cells treated with both Aβ25-35 and PineXol®, compared to the control group. PineXol® induced a decrease of the Bcl-2 protein expression (p<0.05), while Bax and Sod1 increased (p<0.05), indicating attenuation of Aβ25-35 induced apoptosis. These results suggest that PineXol® may be a good candidate for the prevention of Alzheimer’s disease(AD).

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter’s color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

The objective of this study was to examine the effects of rice (R) and brown rice (BR) flour on the quality characteristics of morning bread. The quality characteristics of morning bread were determined by measuring the pH of the dough, dough raising power, moisture content, baking loss rate, specific volume, height, color value, texture analysis and sensory evaluations. The pH of the bread dough was highest on R1:BR2 and R0:BR3. The dough raising power and moisture content steadily and significantly decreased as the amount of added brown rice flour increased. The baking loss rate was highest on R3:BR0. The specific volume and height of morning bread were highest on R3:BR0 and R2:BR1. In color value, the L value decreased significantly as the amount of added brown rice flour increased, while a value and b value increased. The hardness, gumminess and chewiness of morning bread increased with an increase in brown rice flour. In consumer acceptability, R3:BR0, R2:BR1 and R1:BR2 showed the highest scores in all parameters. Characteristic intensity rating of roasted taste was lowest on R3:BR0. These results indicate that R2:BR1 showed similar quality characteristics as compared to morning bread without brown rice flour, with the optimal results appreciated with a 2:1 ratio of rice flour to brown rice flour.

The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.

The purpose of this study was to investigate the effect of dietary addition of pegmatite for Hanwoo steers on the carcass characteristics. Based upon the findings yielded by the research referenced above, the results may be summed up as follows : Oleic acid was for the most part, higher as T2 plots (45.40%) and T3 plots (44.20%) compared with Con. plots (42.50%). As well, this study has shown that the treatment plots in unsaturated fatty acid (UFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were largely higher than that of Con. plots, and of them all, T2 plots were highest. As for the melting point of fat, T2 plots (29℃) were largely lower than that of Con. plots (31.9℃). This study has shown that the treatment plots were significant higher as the content of total essential amino acid and total amino acid and inosine monophosphate in the nucleotide compound for the Hanwoo beef was treatment plots when compared with Con. plots.

This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.

In the current study, we investigated the inhibitory activity of water soluble β-glucan from oat (Avena sativa) against various digestive enzymes such as α-glucosidase, sucrase, maltase and glucoamylase. Inhibition of these enzymes involved in the absorption of disaccharide can significantly decrease the post-prandial increase of blood glucose level after a mixed carbohydrate diet. The β-glucan had the highest documented rate of small intestinal sucrase inhibitory activity (2.83 mg/mL, IC50) relevant for potentially managing post-prandial hyperglycemia. Furthermore, we evaluated the effects of β-glucan on the level of post-prandial blood glucose in animal model. The post-prandial blood glucose levels were tested two hours after sucrose/starch administration, with and without β- glucan (100, and 500 mg/kg-body weight). The maximum blood glucose levels (Cmax) of β-glucan administration group were decreased by about 23% (from 219.06±27.82 to 190.44±13.18, p<0.05) and 10% (from 182.44±13.77 to 165.64±10.59, p<0.01) in starch and sucrose loading test, respectively, when compared to control in pharmacodynamics study. The β -Glucan administration significantly lowered the mean, maximum, and minimum level of post-prandial blood glucose at 30 min after meal. In view of the foregoing, it is felt that our findings suggest that β-glucan from oat serves to reduce post-prandial blood glucose rise secondary to slower absorption of glucose in the small intestine, via carbohydrate hydrolyzing enzymes inhibition.

The objective of the this study was to identify the potential relationship between eating breakfast together as a family and the nutritional status among Korean adolescents based on the 2013~2015 Korean National Health and Nutritional Examination Survey data. This study investigated 1,300 adolescents ranging in agee from twelve to eighteen years-old. In this study, according to their eating breakfast together as a family or skipping breakfast, we classified the subjects into the eating breakfast together as a family (EBF group) (male=379, female=295), eating breakfast alone (EBA group) (male=177, female=169) and skipping breakfast (SB group) (male=152, female=128). Both male and female, age in the EBF group was lower than those of the EBA and SB group (p<0.0001, respectively). In the male, the EBF group exhibited significantly higher fiber (p=0.0168) and potassium density (p=0.0065) and lower beverage intake (% energy) (p=0.0040) than the EBA and SB groups. No difference was observed the proportion of subjects who practiced a healthy diet between three groups, however, the EBF and EBA groups had a smaller proportion of subjects who were in a condition of hypo-nutrition compared to the SB group (p<0.0001, respectively). The present findings suggest that the practice of eating breakfast together as a family in adolescents may bean important consideration in relation to micro-nutrient intake status.

Food environment has been going through significant changes with the introduction of Information and Communication Technology (ICT). This study was conducted to investigate the current development status of ICT related to food delivery service by analyzing the relevant registered patents according to consumer buying process. Patents registered between 2002 and 2016 were searched with ‘food’ and ‘delivery’ as main keywords through Korea Intellectual Property Rights Information Service (www.kipris.or.kr). The search resulted in 624 patents among which 219 patents were related to food delivery service; 108 patents based on ICT were selected and analyzed. The patents were examined by applicant and year. The patents were classified into the six steps of consumer buying process: ‘need recognition’, ‘information search’, ‘evaluation’, ‘choice’, ‘purchase’, and ‘postpurchase evaluation’. Patents belonging to more than one step were coded to all the corresponding steps. The patents were registered mainly by domestic companies (50.9%) and individuals (35.2%), having shown dramatic increase of registration since 2012. Over 2/3 (67.6%) of the patents were related to the ‘purchase’ step. About 32% were associated with the 'information search' step. Approximately 18% of the patents were relevant to the 'evaluation' and 'choice’ steps, respectively. The numbers of patents related to the 'postpurchase evaluation (13.9%)’ and 'need recognition (12.0%)' steps were relatively low. The current ICTs related to food delivery service in Korea were largely associated with service providers' profit generation rather than consumers' benefit. There is still much room for technology development that could contribute to increasing consumers' benefit.

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea’s traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and 60℃ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When 60℃ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When 50℃ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of 50℃, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of 50℃ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when 50℃ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and 60℃ water was added during mixing.

This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at 50℃. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (α, α-diphenyl-β-picrylhydrazyl) and ABTS [2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.