Quality Characteristics of Bread with Various Concentrations of Purple Sweet Potato 자색고구마 첨가 식빵의 품질특성
이순목 Soon Mok Lee , 박금순 Geum Soon Park
27(4) 1-16, 2011
Title
Quality Characteristics of Bread with Various Concentrations of Purple Sweet Potato 자색고구마 첨가 식빵의 품질특성
이순목 Soon Mok Lee , 박금순 Geum Soon Park
DOI:
Abstract
The purpose of this study was to investigate the physicochemical and sensory properties of various breads prepared with purple-fleshed sweet potatoes and their powders. As the amount of purple-fleshed sweet potato and its powder increased, pH of the dough and bread, volume, dough yield, baking loss rate, and fermentation power of the dough decreased, whereas acidity of the bread increased. The lightness and yellowness of the breads decreased significantly, but redness increased with increasing content of purple-fleshed sweet potato and its powder. The textural properties, such as hardness, chewiness, springiness, and brittleness were significantly higher in groups with added purple-fleshed sweet potato and its powder compared to those in the control. The anthocyanin content and DPPH radical scavenging of dough and bread were higher in groups with purple-fleshed sweet potato and its powder than those in the control group. The groups with 5% and 10% purple-fleshed sweet potatoes and their powders had significantly higher scores for overall acceptability as compared to the control group.
Antimicrobial Activity against Food Hazardous Microorganisms and Antimutagenicity against Salmonella serotype Typhimurium TA100 of an Ethanol Extract from Sanguisorba officinalis L. 지유 에탄올 추출물의 식품 위해성 세균에 대한 항균 활성 및 Salmonella serotype Typhimurium TA100에 대한 항돌연변이 활성 효과
김세령 Se Ryoung Kim , 원지혜 Ji Hye Won , 김미라 Mee Ra Kim
27(4) 17-26, 2011
Title
Antimicrobial Activity against Food Hazardous Microorganisms and Antimutagenicity against Salmonella serotype Typhimurium TA100 of an Ethanol Extract from Sanguisorba officinalis L. 지유 에탄올 추출물의 식품 위해성 세균에 대한 항균 활성 및 Salmonella serotype Typhimurium TA100에 대한 항돌연변이 활성 효과
김세령 Se Ryoung Kim , 원지혜 Ji Hye Won , 김미라 Mee Ra Kim
DOI:
Abstract
This study was performed to analyze the antibacterial activity against food hazardous microorganisms and antimutagenic effects of Sanguisorba officinalis L. ethanol extracts on Salmonella Typhimurium TA100. The antibacterial activity was evaluated by paper disc diffusion assay, minimum inhibition concentration (MIC), and optical density of the culture with the ethanol extract for 24 hr. Antibacterial activity was tested with seven microorganisms including Escherichia coli, Escherichia coli O157:H7, Pseudomonas aeruginosa, Salmonella Typhimurium, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus. The paper disc diffusion assay showed distinct clear inhibition zones around the discs treated with the extract for five microorganisms, except Escherichia coli and Escherichia coli O157:H7. MIC values were 0.625-2.5 mg/mL for these five strains that showed clear zones. The time-kill assay was consistent with the results from the paper disc diffusion assay and MIC test. Additionally, antimutagenicity of the extract was determined using the Ames test. The ethanol extract at 5 mg/plate inhibited 72.42% and 89.85% of mutagenicity induced by 4-nitroquinoline 1-oxide and sodium azide, respectively. These results demonstrate that the ethanol extract from S. officinalis L. has remarkable antibacterial activity and antimutagenicity.
Studies on Functional Properties of Mulberry Leaf Extracts and Quality Characteristics of Mulberry Leaf Muffins 뽕잎 항산화능 및 뽕잎가루 머핀의 품질특성
이혜연 Hye Yeon Lee , 정현아 Hyeon A Jung , 김동한 Dong Han Kim , 권후자 Hoo Ja Kwon , 이명희 Myung Hee Lee , 김안나 An Na Kim , 박찬성 Chan Sung Park , 양경미 Kyung Mi Yang , 배현주 Hyun Joo Bae
27(4) 27-34, 2011
Title
Studies on Functional Properties of Mulberry Leaf Extracts and Quality Characteristics of Mulberry Leaf Muffins 뽕잎 항산화능 및 뽕잎가루 머핀의 품질특성
이혜연 Hye Yeon Lee , 정현아 Hyeon A Jung , 김동한 Dong Han Kim , 권후자 Hoo Ja Kwon , 이명희 Myung Hee Lee , 김안나 An Na Kim , 박찬성 Chan Sung Park , 양경미 Kyung Mi Yang , 배현주 Hyun Joo Bae
DOI:
Abstract
The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.
Quality Characteristics of Jeungpyun Prepared with Different Ratios of polygonum multiflorum Thunb Powder 하수오 분말을 첨가한 증편의 품질특성
이계순 Gae Soon Lee , 박금순 Geum Soon Park
27(4) 35-46, 2011
Title
Quality Characteristics of Jeungpyun Prepared with Different Ratios of polygonum multiflorum Thunb Powder 하수오 분말을 첨가한 증편의 품질특성
이계순 Gae Soon Lee , 박금순 Geum Soon Park
DOI:
Abstract
We developed hasuo jeungpyun with added polygonum multiflorum Thunb powder to increase the functional value and flavor of traditional jeungpyun. Hasuo jeungpyun containing 0, 2, 4, 6 and 8% polygonum multiflorum Thunb powder was prepared and the moisture contents, pH, color, texture and sensory analysis of the samples were measured. With increasing polygonum multiflorum Thunb powder content, the moisture content of hasuo jeungpyun decreased, and pH increased significantly. Hasuo jeungpyun prepared with 2-4% polygonum multiflorum Thunb powder displayed significantly higher swelling power. As the level of polygonum multiflorum Thunb powder increased, the L-value decreased, whereas the a- and, b-values increased. A textural profile analysis showed that the hardness increased but cohesiveness decreased with increasing polygonum multiflorum Thunb powder content. A sensory evaluation showed the highest value for air cell uniformity, flavor, and overall acceptability of 4% hasuo jeungpyun, which suggests hasuo jeungpyun with improved sensory characteristics. In the analysis of the correlation between sensory characteristics and mechanical properties of hasuo jeungpyun, hardness and brittleness were negatively correlated with after swallow, appearance, flavor, texture, taste, and overall acceptability.
Quality Characteristics of Yakpyun by Adding Brown Rice 현미의 첨가량에 따른 약편의 품질특성
이승민 Seung Min Lee , 유승석 Seung Seok Yoo
27(4) 47-54, 2011
Title
Quality Characteristics of Yakpyun by Adding Brown Rice 현미의 첨가량에 따른 약편의 품질특성
이승민 Seung Min Lee , 유승석 Seung Seok Yoo
DOI:
Abstract
This study was performed to investigate the quality characteristics of Yakpyun with added brown rice. The Yakpyun was prepared with polished rice, brown rice, Jujube paste, Makkolli, sugar and salt. The Yakpyun was made with various levels (0, 20, 40, 60 or 80%) of added brown rice. After making the Yakpyun, it was examined for the effect of adding brown rice on quality characteristics using scanning electron microscopy (SEM), a mechanical test, and a sensory evaluation. The moisture contents of Yakpyun tended to decrease with increasing amounts of added brown rice, but no significant differences were observed. As the content of brown rice increased, the lightness (L) decreased and redness (a) and yellowness (b) increased. In a texture profile analysis, hardness decreased with increasing brown rice content from the moment of production to 3 days of storage. When more brown rice was added, rough surfaces were found more often under SEM, and large holes were evident between granules. The results of the sensory evaluation showed that overall acceptability was the highest for Yakpyun containing 40% added brown rice.
Key Words
brown rice, yakpyun, jujube paste, texture, sensory evaluation
Microbiological Hazard Analysis of Ready-to-eat Sandwiches and Quality Improvement Effect by Implementing HACCP 시판 즉석섭취 샌드위치류의 미생물학적 위해분석과 HACCP 적용 후 품질개선 효과
배현주 Hyun Joo Bae , 박해정 Hae Jung Park
27(4) 55-65, 2011
Title
Microbiological Hazard Analysis of Ready-to-eat Sandwiches and Quality Improvement Effect by Implementing HACCP 시판 즉석섭취 샌드위치류의 미생물학적 위해분석과 HACCP 적용 후 품질개선 효과
배현주 Hyun Joo Bae , 박해정 Hae Jung Park
DOI:
Abstract
This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ≥6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.
Neuroprotective Effects of Extracts from Diospyros kaki L. Peel 단감(Diospyros Kaki L.)껍질 추출물의 신경세포 보호 효과
이미라 Mi Ra Lee , 문성희 Seong Hee Moon , 최애란 Ae Ran Choi , 이승철 Seung Cheol Lee , 안광환 Kwnag Hwan Ahn , 박해룡 Hae Ryong Park
27(4) 67-73, 2011
Title
Neuroprotective Effects of Extracts from Diospyros kaki L. Peel 단감(Diospyros Kaki L.)껍질 추출물의 신경세포 보호 효과
이미라 Mi Ra Lee , 문성희 Seong Hee Moon , 최애란 Ae Ran Choi , 이승철 Seung Cheol Lee , 안광환 Kwnag Hwan Ahn , 박해룡 Hae Ryong Park
DOI:
Abstract
This study was performed to assess the neuroprotective effects of methanolic extracts from sweet persimmon peel (PPE) against glutamate-induced cytotoxicity in hybridoma N18-RE-105 cells. The neuroprotective effects of PPE in N18-RE-105 cells were measured using the MTT reduction assay, LDH release assay, and phase-contrast microscopy. The results of the MTT reduction assay showed that treating cells with 500 μg/mL PPE resulted in cell viability of 66.9%. Additionally, the morphological changes and the results of the LDH release assay showed that glutamate-induced damage to nerve cells was strongly inhibited by PPE. GSH content of N18-RE-105 cells was 3.5 μM compared to that of the control, whereas pretreatment with 500 μg/mL PPE increased GSH content by 4.7 μM. PPE was fractionated with hexane, and that layer had the highest neuroprotective effects in glutamate-stressed N18-RE-105 cells. In conclusion, our data showed that glutamate potentiated the effects of N18-RE-105 cell death by a mechanism involving oxidative stress. Therefore, PPE may be a potential candidate for prevention and therapy of neurodegenerative diseases.
A Study of the Effects of a Mother`s LOHAS Lifestyle Attitude on Children`s Dietary Habits, Food Behavior, and Health-related Lifestyles 모(母)의 로하스(LOHAS) 라이프스타일이 자녀의 식습관, 식행동 및 건강생활습관에 미치는 영향 연구
이연정 Yeon Jung Lee
27(4) 75-87, 2011
Title
A Study of the Effects of a Mother`s LOHAS Lifestyle Attitude on Children`s Dietary Habits, Food Behavior, and Health-related Lifestyles 모(母)의 로하스(LOHAS) 라이프스타일이 자녀의 식습관, 식행동 및 건강생활습관에 미치는 영향 연구
이연정 Yeon Jung Lee
DOI:
Abstract
This study was conducted to examine the effect of children`s dietary quality, dietary habits, food behavior and health-related lifestyles according to the mother`s lifestyles of health and sustainability (LOHAS). The subjects were 580 children. Mother`s LOHAS attitude index was 66.85 points and 100 points was a perfect score. The mother`s high LOHAS attitude items that children perceived were "My mother often communicates with the family" (3.99 points) and "My mother thinks that the family`s health is more important than her health" (3.93 points). In contrast, the LOHAS attitude items for "My mother does community service activity on weekends" (2.78 points), and "My mother participates in environmental protection service activity for the local community" (2.78 points) were very low. The high LOHAS behavior index of mothers was "resource saving", whereas "social welfare" scored low. When self-perceived health status and monthly income of children was high, the mother`s LOHAS score was high. The LOHAS attitude index of mothers had a meaningful impact on the children`s dietary quality, dietary habits, food behavior and health-related lifestyles. The most frequent food behavior variables were "high skipping rate", "frequency of snacks is 2~4 times per week", "speed of eating is rapid", and ``meals`` amount is sufficient. The highest daily life habits item was "I try to maintain a pleasant and enjoyable life style" (3.42 points). The highest nutrient intake attitude score was "I tend to eat rice everyday." (3.41 points). They were highly recognized with "moderate physical activity", "high exercise preference", "positive posture exercise", "exercise <2 days per week", and "over 30 minutes exercise time per day" for the exercise performance status items. It was verified that the higher mother`s LOHAS lifestyle score is, the higher children`s food behavior, daily life habits, nutrient intake, exercise performance state score are.
Quality Properties of Kochujang Added Defatted Rice Bran Powder During Storage 탈지미강을 첨가한 고추장의 저장 중 품질특성
전은례 Eun Raye Jeon , 정난희 Lan Hee Jung
27(4) 89-98, 2011
Title
Quality Properties of Kochujang Added Defatted Rice Bran Powder During Storage 탈지미강을 첨가한 고추장의 저장 중 품질특성
전은례 Eun Raye Jeon , 정난희 Lan Hee Jung
DOI:
Abstract
The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30℃ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.
Antioxidant Activity and DNA Damage Protective Effect of a Robinia pseudoacacia L. Flower Extract 아까시 꽃 추출물의 항산화 활성 및 DNA 손상 억제 효과
김수정 Su Jung Kim , 서고운 Go Un Seo , 서보영 Bo Young Seo , 박은주 Eun Ju Park , 이승철 Seung Cheol Lee
27(4) 99-106, 2011
Title
Antioxidant Activity and DNA Damage Protective Effect of a Robinia pseudoacacia L. Flower Extract 아까시 꽃 추출물의 항산화 활성 및 DNA 손상 억제 효과
김수정 Su Jung Kim , 서고운 Go Un Seo , 서보영 Bo Young Seo , 박은주 Eun Ju Park , 이승철 Seung Cheol Lee
DOI:
Abstract
The antioxidant properties of Robinia pseudoacacia L. water and 70% ethanol extracts were evaluated by determining total phenolic content (TPC), DPPH radical scavenging activity (RSA), and reducing power (RP). The water extract showed higher TPC (9.07 mg/g gallic acid equivalents) and RP than those of ethanol extract, whereas ethanol extract had greater DPPH RSA. The R. pseudoacacia L. extracts also showed antigenotoxic effects for 200 μM H2O2-induced DNA damage in human leukocytes. The 200 μM H2O2-induced DNA damage decreased following treatment with the water extract. Reductions in DNA damage with 50 μg/mL of the water and ethanol extracts were 46.5 and 32.4%, respectively.
Key Words
Robinia pseudoacacia L., flower, antioxidant activity, DNA damage, antigenotoxic effect
