Changes in Quality of Fried Rice with Red Snow Crab Meat Depending on the Storage Period and Temperature 저장기간 및 저장온도에 따른 붉은대게풍미 볶음밥의 품질변화
정지희 Ji Hee Jung , 임지훈 Ji Hoon Lim , 정민정 Min Jeong Jeong , 정인학 In Hack Jeong , 김병목 Byoung Mok Kim
DOI:10.9724/kfcs.2015.31.4.387
Abstract
The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and 25°C for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at -20°C. The VBN and TBA values of fried rice stored at 4 and 25°C were significantly higher than those of fried rice stored at -20°C during the same storage period. The viable cell count of the fried rice stored at -20°C changed little during the storage period. During storage at 25°C, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was -20°C. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.
Key Words
red snow crab, shelf life, storage period, quality, fried rice
The Quality Characteristics of Beef Sausage with the Addition of Gynura procum 명월초 가루를 첨가한 우육 소시지의 최적화 연구
박영일 Young Il Park , 정희선 Hee Sun Jeong , 주나미 Nami Joo
The Quality Characteristics of Beef Sausage with the Addition of Gynura procum 명월초 가루를 첨가한 우육 소시지의 최적화 연구
박영일 Young Il Park , 정희선 Hee Sun Jeong , 주나미 Nami Joo
DOI:10.9724/kfcs.2015.31.4.395
Abstract
The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.
Development of Fine Bamboo Leaf Powder and Its Color Stability 미세 댓잎분말의 개발 및 색의 안정화
김지명 Ji Myoung Kim , 노준희 Junhee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2015.31.4.405
Abstract
To develop a color stable and fine bamboo leaf powder (BLP) as a functional green biomaterial, bamboo leaf (BL) purchased from Sasa borealis and cultivated in Damyang, Jeonnam was treated with different conditions and BLP was evaluated. The four treatments comprised of boiling in water, in zinc chloride, sodium bicarbonate, and vinegar solutions, BLP4 was treated with 2% ZnCl2 for 1 h, BLP5 was treated with 1% ZnCl2 for 2 h, and BLP6 was treated with 1% ZnCl2+10% NaCl for 1 h. The particle size distribution, ash content, water binding capacity, and color change after heating in acidic solution were compared to commercial fine green tea (GTP) and bamboo leaf powders (CBLP). The particle size (cumulative 90%) of BLP was finest in BLP4 followed by BLP6 < BLP5 < GTP < CBLP. The water binding capacity of GTP was the highest and that of BLP was negatively correlated with particle size. After heating in acidic solution, the color of commercial GTP and CBLP changed from bright green to olive green, but the treated BLPs remained bright green. Especially, the -a (greenness) values for the commercial powders decreased from 11.2-13.6 to 3.1-3.8, while those of the treated BLPs did not change.
Key Words
Sasa borealis, bamboo leaf powder, fine particle size, color stability, acid
Effects of Health Diet Lifestyle and Health Improvement Motivation on the Healing-Experience Demand 건강식생활 유형 및 건강증진 동기가 힐링체험 욕구에 미치는 영향
이상민 Sang-min Lee , 윤지영 Jiyoung Yoon , 정희선 Hee Sun Jeong
Effects of Health Diet Lifestyle and Health Improvement Motivation on the Healing-Experience Demand 건강식생활 유형 및 건강증진 동기가 힐링체험 욕구에 미치는 영향
이상민 Sang-min Lee , 윤지영 Jiyoung Yoon , 정희선 Hee Sun Jeong
DOI:10.9724/kfcs.2015.31.4.413
Abstract
The purpose of this study was to examine the effects of a lifestyle consisting of a health oriented diet and personal motivation toward health improvement on an individual’s desire to participate in condolence or “healing” -workshops and programs. In order to examine the influence of the “health diet” and motivation, the “health diet” lifestyle was classified into nutrition pursuit factors, psychological factors, food safety factors, and health conscious consumption factors. Personal motivation was categorized into perceived benefits, environmental factors and the individual’s desire for happiness. Empirical analysis showed that nutrition pursuit factors had an impact on perceived benefits and the desire for happiness. Psychological aspect factors had a significant influence on perceived benefits, environmental factors and the desire for happiness. However, food safety factors and health conscious consumption factors did not have an effect on individual motivation to improve health. Regarding personal motivation toward health improvement on the desire for “healing”, perceived benefits and environmental factors had significant influence. However, the individual’s desire for happiness did not influence the demand for “healing”. Regarding the effect of a “health diet” on the desire for “healing”, only the psychological aspects of a “health diet” had any significant effects on the desire for “healing”. The results from this study can help local organizations or service companies that provide “healing” programs with developing effective marketing strategies that could lead to greater customer satisfaction. Especially, the significant influence of psychological aspects of a “health diet” on the demand for “healing” is noteworthy in that this could play a key role in establishing a more effective marketing strategy to attract increasing numbers of consumers using health conscious diets.
Key Words
health diet lifestyle, health improvement motivation, desire for happiness, experience demand, healing
Changes in Physicochemical Properties of Pork Patty with Dandelion Extract during Refrigerated Storag 민들레 추출액을 첨가한 돈육패티의 냉장저장 중 품질변화
최영준 Young-joon Choi , 박현숙 Hyun-suk Park , 이재상 Jae-sang Lee , 박경숙 Kyung-sook Park , 박성숙 Sung-suk Park , 정인철 In-chul Jung
Changes in Physicochemical Properties of Pork Patty with Dandelion Extract during Refrigerated Storag 민들레 추출액을 첨가한 돈육패티의 냉장저장 중 품질변화
최영준 Young-joon Choi , 박현숙 Hyun-suk Park , 이재상 Jae-sang Lee , 박경숙 Kyung-sook Park , 박성숙 Sung-suk Park , 정인철 In-chul Jung
DOI:10.9724/kfcs.2015.31.4.423
Abstract
This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at 4°C for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.
Effect of Lentil and Opuntia ficus-indica Mixtures Addition on Quality Characteristics of Sausages 렌틸과 백년초의 혼합첨가가 소시지의 품질특성에 미치는 영향
이남례 Namrye Lee , 김경희 Kyoung Hee Kim , 육홍선 Hong Sun Yook
DOI:10.9724/kfcs.2015.31.4.431
Abstract
This study was performed to evaluate the quality characteristics of sausages after addition of lentil and Opuntia ficus-indica ethanol extract. Seven sausages were prepared as follows : F0 (control), F1 (5% lentils), F2 (5% lentils + 1% Opuntia ficus-indica), F3 (5% lentils + 3% Opuntia ficus-indica), F4(10% lentils), F5 (10% lentils + 1% Opuntia ficus-indica), and F6 (10% lentils + 3% Opuntia ficus-indica). Addition of lentils increase dietary fiber and starch in sausage while lowering fat content. Starch is used in manufacturing sausage to stabilize and increase viscosity. Opuntia ficus-indica contains dietary fibers and therefore addition of it to sausage increases dietary fiber, much like lentil addition. Lightness decreased and yellowness increased in all treatments. Redness was lowered by lentil addition but enhanced by addition of Opuntia ficus-indica. Redness in F3 and F5 were similar with control. But, F5 was more similar with control in all colors. Addition of lentil and Opuntia ficus-indica improved texture in hardness, springiness, gumminess, and chewiness. In sensory evaluation, color was lowered but taste was heightened by adding lentil and Opuntia ficus-indica extract. From results of this study, we could conclude that addition of mixture of lentil and Opuntia ficus-indica made sausage low in fat, with high in dietary fibers and starch. In addition, texture was increased and taste was better. F5 had the most similar color to control. We found out the optimal amounts of the two ingredients, lentil and Opuntia ficus- indica extract, were 10% and 1%, respectively.
Key Words
sausage, lentil, Opuntia ficus-indica extract, chemical property, textural property
Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students 전통장류에 대한 일부 초등학생 대상 영양교육의 효과
박윤옥 Yoon Ok Park , 민성희 Sung Hee Min , 이민준 Min June Lee
Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students 전통장류에 대한 일부 초등학생 대상 영양교육의 효과
박윤옥 Yoon Ok Park , 민성희 Sung Hee Min , 이민준 Min June Lee
DOI:10.9724/kfcs.2015.31.4.441
Abstract
This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders’ knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.
Key Words
traditional fermented soy product, nutrition education effect, elementary school student
Awareness and Recognition of Tangpyeongchae by University Students in Chungnam Province 충남지역 대학생의 탕평채에 대한 인식 및 인지도
Awareness and Recognition of Tangpyeongchae by University Students in Chungnam Province 충남지역 대학생의 탕평채에 대한 인식 및 인지도
이경애 Kyong Ae Lee , 최윤정 Yoon Jung Choi
DOI:10.9724/kfcs.2015.31.4.448
Abstract
This study evaluated the awareness and recognition of Tangpyeongchae by university students in Chungnam province. A total of 416 questionnaires were analyzed using the SPSS software program (version 21.0). The results were summarized as follows. The students compared of food and nutrition majors (59.4%) and non-food and nutrition majors (40.6%). This survey was performed from May 20 to Jun 8, 2015. More food and nutrition major students got better impression after eating Tangpyeongchae than non-food and nutrition majors. Among the students, 59.4% was not aware that Tangpyeongchae was derived from Tangpyeongchaek, and 57.7% didn’t know that it was a Korean royal cuisine. Food and nutrition major students knew more of the background story for the dish than non-food and nutrition major students. The corresponding level of recognition for Tangpyeongchae as a dish representing the image of Korea with a combination of the 5 cardinal colors, known as obangsaek was high, at 4.27 and 4.17, respectively out of 5. Over 60% of the students answered Tangpyeongchae’s image with the taste of Korea, followed by healthy food, harmony, nutritious food, diet food and tasty food. These results suggest that ·may have great potential for globalization as a traditional dish with the image and taste of Korea.
Key Words
Tangpyeongchae, impression, recognition, image
Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices 아로니아(Aronia melancocarpa) 착즙액 첨가 젤리의 품질특성
This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.
Sensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the Institutional Food Service Industry 단체급식 다빈도 사용 고나트륨 음식의 단계별 저염화의 관능적 특성
Sensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the Institutional Food Service Industry 단체급식 다빈도 사용 고나트륨 음식의 단계별 저염화의 관능적 특성
권순복 Soon-bok Kwon , 김혜영 Hae-young Kim
DOI:10.9724/kfcs.2015.31.4.465
Abstract
The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.
Key Words
representative high sodium food, control food group, reduced sodium food group, sensory evaluation
Differences in Sodium-Intake Related Dietary Behaviors and Correlation Analysis According to Salty Taste Preference of University Students in Busan Area 부산지역 대학생의 짠맛 선호도에 따른 소금 섭취 식행동 차이와 상관성 분석
Differences in Sodium-Intake Related Dietary Behaviors and Correlation Analysis According to Salty Taste Preference of University Students in Busan Area 부산지역 대학생의 짠맛 선호도에 따른 소금 섭취 식행동 차이와 상관성 분석
The objective of this study was to investigate the awareness of the meaning of a low-sodium diet as well as the self-reported preference of saltiness and sodium-intake related dietary behaviors for university students in Busan. A survey was conducted with 977 students (male: 512, female: 465). For the self-reported preference of saltiness, 45.8% of the participants reported ‘moderate’ preference, 35.3% reported ‘salty’ preference, and 18.8% reported ‘unsalty’ preference. Males had significantly higher scores than females (p<0.01). Regarding awareness of the meaning of a low-sodium diet, 20.8 % of the students did not recognize the phraseand, males had significantly lower awareness than females (p<0.01). The ‘salty’ group had a significantly lower rate than others (p<0.01). Males had significant higher sodium-related dietary behaviors scores than females for the following questions ‘I often eat dried seafood and salted seafood’, ‘I usually eat all the broth in soups or stews’ (p<0.01), ‘I usually eat a lot of kimchi and salt-pickled vegetables’, ‘I usually eat soy dip or hot pepper dip with sushi and fritters’ (p<0.05). Mean scores for sodium-related dietary behaviors by self-reported preference of saltiness were 2.49/5.00 (unsalty), 2.87/5.00 (moderate), and 3.19/5.00 (salty), respectively. There was a statistically significant difference between the groups (p<0.01). The lower the scores for the self-reported preference of saltiness, the lower the scores for sodium intake-related dietary behaviors (p<0.01). The average score for sodium-related dietary behaviors in the group familiar with the meaning of a low-sodium diet was significantly lower than that of the group that ‘did not know’ (p<0.01).
Key Words
university student, sodium-intake related dietary behavior, self-reported preference of saltiness, awareness of the low-sodium diet meaning
Optimization of Curd Yogurt Production Using Saccharified Rice Solution by Response Surface Methodology 쌀당화액을 활용한 호상요구르트 제조의 최적화
Optimization of Curd Yogurt Production Using Saccharified Rice Solution by Response Surface Methodology 쌀당화액을 활용한 호상요구르트 제조의 최적화
김옥선 Ok-sun Kim , 성정민 Jung-min Sung
DOI:10.9724/kfcs.2015.31.4.485
Abstract
This study was carried out to establish the optimal conditions for curd yogurt using saccharified rice solution. A central composite design was applied to investigate the effects of pectin (2.8~8.4 g), skim milk (14~70 g) and oligosaccharide (28~84 g) ratio on the physicochemical and sensory characteristics of curd yogurt using saccharified rice solution. pH, total acidity, and color value, were analyzed and sensory evaluation was performed. The pH of curd yogurt decreased with decreasing pectin and oligosaccharide ratio. The addition of pectin had a significant effect on the viscosity while skim milk had a significant effect on the color value (a and b value). The results of sensory evaluation showed that, oligosaccharide and skim milk had significant effects on sweetness and sour taste. Oligosaccharide and skim milk masked the sour taste of curd yogurt. The optimum range of ingredients for curd yogurt using saccharified rice solution was predicted to be 4.27~4.90 g of pectin, 30.80~41.30 g of skim milk, and 28.00~36.10 g of oligosaccharide. Based on the overlapped results of physicochemical and sensory evaluation, the optimal amounts of pectin, skim milk and oligosaccharide were 4.59 g, 36.50 g and 32.05 g, respectively.
Key Words
central composite design, saccharified rice solution, curd yogurt, optimization point
A Comparison of Body Image and Dietary Behavior in Middle and High School girls in Gyeongbuk Area 경북 일부지역 여자 중ㆍ고등학생의 체형인식도 및 식생활 행동 비교
A Comparison of Body Image and Dietary Behavior in Middle and High School girls in Gyeongbuk Area 경북 일부지역 여자 중ㆍ고등학생의 체형인식도 및 식생활 행동 비교
김혜진 Hye-jin Kim , 이경아 Kyung-a Lee
DOI:10.9724/kfcs.2015.31.4.497
Abstract
The purpose of this study was to compare body image and dietary behavior in middle and high school girls in the Gyeongbuk area in September, 2014. Data were collected from a total of 194 middle school and 170 high school girls through a self-reported questionnaire. A total of 364 completed questionnaires were collected and used for the final analysis. The mean body mass index (BMI) of respondents was normal at 21.29. Generally, high school girls had greater height, weight and BMI than middle school girls. Height (p<0.001) and weight (p<0.001) were significantly different, while BMI was not. The ratio of students who perceived their body size as ‘Fat’ was significantly (p<0.05) higher in high school (43.9%) than in middle school (31.6%). The ratio of dissatisfaction with their current body image was significantly (p<0.001) higher in high school girls (64.1%) than in middle school girls (44.0%). Among respondents who perceived their body size as ‘Fat’, many high school girls actually (53.3%) had normal or low body weight and this was significantly (p<0.001) higher than in middle school girls (39.3%). Experience with weight control was higher in high school girls (67.3%) than in middle school girls (60.6%), but there was no significant difference. Regarding the weight control methods, respondents selected ‘combination diet and exercise’ (22.2%), ‘diet control’ (20.9%), ‘exercise’ (18.7%), and ‘reduce snacks and midnight snack’ (17.4%). 15 items under obesity-related dietary behavior were measured with 5-point scales and lower scores indicated obesity diet behavior. The mean score for all respondents was 3.19/5.00, and high school girls (3.06) scored significantly (p<0.001) higher than middle school girls (3.33). Our study suggests that the development of effective nutrition and health education for diet control is crucial for adolescent girls. This study will enable educators to plan more effective strategies to improve the dietary knowledge of adolescent girls.
Key Words
body image, dietary behavior, middle school girl, high school girl, weight control
Effect of LED with Mixed Wavelengths on Bio-active Compounds in Cherry Tomato and Red Cabbage 혼합파장의 LED를 광원으로 재배한 방울토마토와 적채의 생리활성물질 함량
강선아 Suna Kang , 양혜정 Hye Jeong Yang , 고병섭 Byoung Seob Ko , 김민정 Min Jung Kim , 김봉수 Bong Soo Kim , 박선민 Sunmin Park
Effect of LED with Mixed Wavelengths on Bio-active Compounds in Cherry Tomato and Red Cabbage 혼합파장의 LED를 광원으로 재배한 방울토마토와 적채의 생리활성물질 함량
강선아 Suna Kang , 양혜정 Hye Jeong Yang , 고병섭 Byoung Seob Ko , 김민정 Min Jung Kim , 김봉수 Bong Soo Kim , 박선민 Sunmin Park
DOI:10.9724/kfcs.2015.31.4.505
Abstract
Light emitting diodes (LED) are able to selectively control the wavelength of light, enabling them to enhance photosynthesis by increasing specific wavelengths. The objectives of this study were to determine the effects of LED light exposure with various wavelengths (630 nm: 550 nm: 450 nm=8:1:1) on plant growth and bio-active compound concentrations in cherry tomato and red cabbage. With cherry tomatoes, LED decreased the number of fruits compared to fluorescent light (FL) but resulted in a significantly higher value in the total weight of the fruits and in sugar content. However, lycopene contents were not significantly different between the groups. With red cabbages, the weight and length were both significantly higher in the LED group than in the FL group. Furthermore, the anthocyanin contents in the red cabbage LED group were two times higher than those of the FL group. These results suggested that exposure to LED light with a high ratio of red wavelength can increase the anthocyanins contents in red cabbages but not the lycopene content in cherry tomatoes. Further studies will be needed to determine which LED wavelength can enhance lycopene content in cherry tomatoes.
Key Words
light emitting diode, tomato, red cabbage, lycopene, anthocyanin
Physicochemical Properties and Antioxidant Activities of Different Parts of Kkujippong (Cudrania tricuspidata Bureau) from Miryang 밀양산 꾸지뽕 나무(Cudrania tricuspidata Bureau)의 부위별 이화학적 특성 및 항산화 활성
최덕주 Duck-joo Choi , 이윤정 Yun-jung Lee , 김윤경 Youn-kyeong Kim , 김문호 Mun-ho Kim , 최소례 So-rye Choi , 김성수 Soung-soo Kim , 윤예리 Aye-ree Youn
Physicochemical Properties and Antioxidant Activities of Different Parts of Kkujippong (Cudrania tricuspidata Bureau) from Miryang 밀양산 꾸지뽕 나무(Cudrania tricuspidata Bureau)의 부위별 이화학적 특성 및 항산화 활성
최덕주 Duck-joo Choi , 이윤정 Yun-jung Lee , 김윤경 Youn-kyeong Kim , 김문호 Mun-ho Kim , 최소례 So-rye Choi , 김성수 Soung-soo Kim , 윤예리 Aye-ree Youn
DOI:10.9724/kfcs.2015.31.4.510
Abstract
Various parts of Kkujippong (Cudrania tricuspidata Bureau) tree (leaves, stems, roots, and fruit) were evaluated to determine their properties. The general components of Kkujippong tree were fat 1.3-5.9 g /100 g, protein 6.3-18.7 g /100 g, and ash 2.8-9.0 g /100 g. The fiber content of the stem was the highest amount at 69.2 g/100 g, followed by protein in the roots (49.9), leaves (45.5), and fruit (15.6). In addition, Kkujippong tree was found to contain high concentrations of several minerals (Ca, Fe, Mg, Na, P, Zn) in the leaves. The total polyphenol content was significantly higher in the leaves than in other areas at 571.3 mg% (p<0.05). Electron donating ability was also highest in the leaves at 83.55% (p<0.05).
Key Words
Kkujippong, Cudrania tricuspidata Bureau, physicochemical property, polyphenol, electron donating ability
