• Applied Biological Chemistry
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• v.19 no.3
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• pp.145-154
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• 1976

Studies have been carried out to design a suitable consumer size package from flexible packaging material to hold 100 grams of Chilli powder and 250 grams of whole chilli which are moisture and color sensitive. 1. Sorption characteristics of the chilli powder has revealed that moisture sorption is rapid above 55 per cent R.H., and the product is fairly hygroscopic. Further, an equilibrium moisture content of about 15 per cent at 70 per cent R.H., appears to be critical from the point of microbial spoilage of chilli powder. 2. Studies on the colour (Capsanthin) changes of chilli powder equilibriated to different moisture content, have revealed that colour changes during storage is greatly influenced by the moisture content and temperature decreases the capsanthin content of chilli during storage. 3. From the studies, it can be inferred that the sunlight exhibits pronounced effect in bleaching of colour and brings about maximum discolouration of the red pigment in chilli. 4. From the packaging and storage studies of chilli powder in different flexible films, it can be concluded that for long-term storage, the aluminium foil laminate is unique in offering maximum protection from various physico-chemical changes. For short-term storage and for fairly good moisture and colour protection, amber or black polyethylene, high-density polyethylene and Saran/Cello/Saran poly laminate pouches appear to be suitable alternatives.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.283-292
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• 2004

This study was conducted to investigate feeding effects of the high pressure boiled extracts (HPBE) of the Ogol chicken with herbs on glucose, hormones and immunological response (cytokine, specific antibody) of serum in the rat which fed either with normal feed (T$_1$), normal feed + herb HPBE (T$_2$), normal feed + Ogol chicken HPBE (T$_3$), normal feed + mixture of cross-bred Ogol chicken HPBE (T$_4$) hydrolyzed with Flavourzyme 0.1% for 35 days. During experimental period, there was a weak trend to have a higher glucose content for the T$_4$ group with 102.27${\pm}$5.95 mg/dL, but it was not significantly higher than other treatments. For insulin level, T$_1$ group showed numerically a slightly higher level with 6.79${\pm}$4.64 ${\mu}$IU/mL, but the difference was not significant in statistic term due likely to a large variation in comparison with other treatments. The treatments did not significantly alter testosterone level in rat plasma with 1.09, 1.46, 0.98, 1.13 ng/mL in T$_1$, T$_2$, T$_3$ and T$_4$, respectively. T$_4$ treatment increased the aldosterone level to a significantly (p<0.05) higher level (273.33 ng/dL) than other treatments. The extract treated rat showed a tendency in the cortisol level of lower levels than the control group, particularly, it was significantly (p<0.05) lower in T$_3$ group than other groups. T$_3$ and T$_4$ groups showed higher levels for interlukin-4 (IL-4) and anti-BSA IgG in immune cells and plasma. T$_2$, T$_3$ and T$_4$ treatments showed a slightly higher levels in v-interferon (INF-r) than the control, with a greater effect for T4 treatments. These results suggested that HPBE of the cross-bred Ogol chicken hydrolyzed with Flavourzyme increased immunological activity and decreased the concentration of cortisol and aldosterone hormones.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.209-216
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• 2004

This study was carried out to investigate the effects of addition of mugwort powder 0.7%, 10/0, 2%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, textural properties, minerals content and sensory evaluation were evaluated. The pH values of sausage containing mugwort powder were significantly lower as compared to control during 20 days of storage, but there were higher than those of control at 40 days of storage. The $L^*$ and $a^*$ values of sausage containing mugwort powder were significantly lower as compared to control, but the $b^*$ values were significantly higher in the sausage containing mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of control at 20 and 45 days of storage. The hardness values of sausage containing mugwort powder were significantly lower than those of control. The Na content of sausage containing mugwort powder were significantly lower as compared to control, but Mg, Ca, Mn and Fe contents were significantly higher in the sausage containing 2%l mugwort powder. Sensory panels evaluated that sausage containing mugwort powder had the higher preference scores in mugwort flavor.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.362-368
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• 1997

As a preliminary study for the development of cancer-preventing functional food using Korean mistletoe, the cytotoxic effects of Korean mistletoe on between non-tumorigenic A3l cell and tumorigenic MSV cell derived from mouse 3T3 fibroblast cell line were investigated. While the raw extract, of which $ID_{50}$, value was $3.94\;{\mu}g/mL$, showed strong cytotoxic effect, its heat-treated extract was not cytotoxic up to $30\;{\mu}g/mL$. On the other hand, the heat-treated extract with law concentration showed an accelerative effect on the proliferation of non-tumorigenic A3l cell and an inhibitory effect on that of tumorigenic MSV cell. In addition, the influences of the addition of carbohydrates, such as galactose, lactose, glucose, mannose, fructose, sucrose and starch, to mistletoe extract were studied. There were not any significant changes with raw extract plus carbohydrate treatment, but the accelerative and inhibitory effects of heat-treated extract on each A3l and MSV cell were increased further by the treatment with sugars such as lactose, galactose, glucose, fructose. In order to investigate the changes of cytotoxicity of fermented Korean mistletoe according to fermentation periods, the raw and heat-treated extract were inoculated with Lactobacillus plantarum. During 1, 3, 5 and 7 fermentation days, the fermented raw mistletoe extract showed gradual accelerative effect on A31 cell proliferation without any changes of cytotoxicity on MSV cell. In case of the fermented heat-treated extract, however, the accelerative effect of heat-treated extract on A31 cell proliferation in early stage was disappeared during the fermentation.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.138-145
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• 2007

The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.51-59
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• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.189-200
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• 2016

Purpose: This study analyzed job importance, job performance, and job satisfaction in 38 dietitians working at geriatric hospitals and elderly healthcare facilities in Jeju surveyed from September 15-24, 2014 with the aim of providing basic data for improving the quality of meals and nutrition management for elderly patients. Methods: Data were analyzed using descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients using the SPSS Win program (version 12.0). Results: Regarding job importance, the average score was 4.29 (out of 5), indicating that hygiene and safety management scored the highest at 4.77 (out of 5), and nutrition management scored the lowest at3.86. In terms of job performance of subjects, the average score was 2.87 (out of 5), indicating that cooking operation management scored the highest at 4.42 (out of 5). Regarding the Importance-Performance Analysis (IPA) of job importance and job performance, hygiene and safety management and cooking operation management scored high for importance and performance (B quadrant) menu management, human resource management, and nutrition management scored low for importance and performance (C quadrant) and purchasing management and financial management were included inD quadrant and A quadrant, respectively. For the level of job satisfaction of subjects, the average score was 3.37 (out of 5), indicating that relationships with colleagues scored the highest at 3.72, and improving professionalism scored the lowest at 2.95. Additionally, job importance and performance of subjects were positively correlated withjob satisfaction (r = 0.395, r = 0.386, both p < 0.05). Conclusion: In conclusion, scores for job importance and job performance of nutrition management were low, and job satisfaction of improving professionalism scored low. Therefore, continuous training and education programs of nutrition management should be provided to improve professionalism of dietitians at geriatric hospitals and elderly healthcare facilities.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.451-459
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• 2011

We investigated melting points and sensory characteristics by adding rice bran and roasted soybean to the finishing diet of Hanwoo steers. Thirty-six Hanwoo steers (average age, 20.92 mon-old; average weight, 599.89 kg) were assigned to either Control, Treatment 1 (rice bran) or Treatment 2 (roasted soybean) groups (12 steers/group), considering body weight and age. Supplementation levels of rice bran and roasted soybean were determined to meet total 5% crude fat in the concentrates, and the experimental animals were fed for 314 d until they reached 31.2 mon old. No significant differences were found in the moisture and crude fat content among groups. Melting points of lipid extracted from M. longissimus dorsi, subcutaneous fat, and perirenal fats were 25.83-26.17, 17.26-18.53 and $32.40-33.15^{\circ}C$, respectively, resulting in remarkable differences depending on fat depots. Contents of free amino acids in M. longissimus dorsi related to sweet taste were 39.48 mg/100 g for Treatment 1, which was significantly (p<0.05) higher than those for Control (32.24 mg/100 g), whereas those related to bitter taste were 25.93 mg/100 g for Treatment 2, which was the lowest (p<0.05) among the groups. Fatty acid composition, such as $C_{14:0}$, $C_{16:0}$, $C_{16:1}$, $C_{18:0}$, and $C_{18:1}$, in M. longissimus dorsi was not different among the groups. Results of a panel test on M. longissimus dorsi showed that Treatment 1 scored the highest (p<0.05) in juiciness, and both Treatments 1 and 2 scored higher (p< 0.05) in overall palatability than the Control group. $C_{18:1}$ showed a positive (+) relationship with tenderness (r = 0.650; p<0.05), and $C_{18:0}$ with flavor (0.698; p<0.05). The results suggest that rice bran and roasted soybean are beneficial for improving M. longissimus dorsi sensory characteristics, whereas no significant differences were found in the physico-chemical characteristics among the groups.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.295-303
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• 2005

A total of 120 pigs were used to investigate the effect of feeding probiotics on physico-chemical properties and sensory evaluation of pork loin. About 50kg pigs were randomly alloted into one of six experimental diet groups (C1:commercial diet feed the gilt; C2:commercial diet feed the barrow; T1:$0.5\%$ YC2000 feed the gilt T2:$0.5\%$ YC2000 feed the barrow; T3:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the gilt; T4:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the barrow). Pigs were slaughtered at approximately 110kg live weight. Crude fat and crude ash were not difference among the treatments. However, water content was higher in T1 and T2 compared to other treatment and the protein level of T3 was higher than those of other treatments. All of dietary probiotic groups showed higher pH compared to control. Especially, pH of T1 and T2 were higher among the dietary probiotic groups. Cholesterol level of dietary probiotic groups were lower compared to control. In meat color, $a^{*}$ was higher in T1 and $b^{*}$ was lower in T2 compared to other treatments. In sensory evaluation of cooked meat, aroma, flavor, tenderness, juiciness and overall palatability were higher in control, whereas T3 and T4 showed higher score in tenderness, juiciness and overall palatability. T3 had higher myristic acid. palmitoleic acid and oleic acid, whereas arachidonic acid was lower in T3. In conclusion, dietary probiotic groups were much better than other treatments in cholesterol, color, tenderness and juiciness. But drip loss of dietary probiotic groups showed higher due to lower pH compared to control.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.818-824
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• 2003

Capillary electrophoresis (CE) and near-infrared spectroscopy (NIRS) were performed to discriminate astragalus roots (Astragalus membranaceus) according to geographical origin (domestic or foreign). Two-hundred-and-four astragalus roots were extracted with 30% methanol in 0.1 M phosphate buffer (pH 2.5) and separated in a uncoated fused-silica $(50\;{\mu}m{\times}27\;cm)$ capillary. Conditions for optimal analysis included: temperature $-45^{\circ}C$, voltage -14 kV, and pressure injection time -8 sec. The optimal separation buffer was 0.1 M phosphate buffer (pH 2.5) containing 40 mM hexane sulfonic acid with 20% 2-methoxy ethanol. Raw NIR spectra were obtained using NIRS, and modified partial least square regression was used to develop the prediction model. The correlation coefficient and standard error of prediction were 0.915 and 14.3%, respectively. Under the optimal conditions established for CE and NIRS, the geographical origins of the astragalus roots were correctly identified in 80 and 97%, respectively. Astragalus roots that were not discriminated by NIRS were correctly discriminated by CE. Hence, CE and NIRS are potential methods for discriminating the geographical origins of astragalus roots that complement one another.