• Korean journal of food and cookery science
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• v.11 no.5
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• pp.446-455
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• 1995

The nutritional properties of the Chol-Pyon were investigated with changing the materials (mugwort and pine leaves). In proximate composition, rice powder added mugwort and pine leaves showed the lligher con-tents of crude protein, crude lipid and crude ash than in rice powder. Ihe pH of rice powder, mugwort and pine leaves was 6.4, 6.8 and 3.5, respectively. The rice powder added pine leaves showed the lowest pH value. The content of the free sugar in raw materials for ChOl-PyOn preparation was 0.9% in rice powder, 0.3% in mugwort and 2.7％ in pine leaves. Eighteen kinds of amino acids were determined in raw materials for ChOl-fyOn preparation and their contents were 4.8% in mugwort, 4.2% in rice powder and 2.8% in pine leaves. The major minerals of raw materials for ChOl-PyOn preparation was 0.9％ increased in the order of K> Na > Mg > Ca in rice powder, Mg > K > Ca > Na in mugwort, and K > Ca > Mg > Na in pine leaves. Both of mugwort and pine leaves additives showed the higher contents of 8 kinds of minerals (Ca, Mg, K, Na, Mn, Fe, Cu, Zn) than in rice powder. In relation to changes in the texture of ChOl-PyOn, hardness, fracturability and adhesiveness at 25${\pm}$1$^{\circ}C$ were measured to be highest in white ChOl-PyOn. Cohesiveness was shown to be highest at 15％ in case of mugwort and 2.5％ in case of pine leaves. Elasticity was measured to be highest at 0.99 in case that 7.5% mugwort was added to raw materials for ChOl-PyOn. As a result of estimating the sensory qualities of the ChOl-PyOn prepared to which the additives were added in differing amounts, immediately after its preparation the mugwort additive of 7.5％ showed the superior sensory qualities Chol-PyOn (p < 0,01).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.74-81
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• 2011

This study was carried out to investigate the effect of red wine on the color, hardness, springiness, chewiness, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of pork meat stored at $4^{\circ}C$ for 10 days. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values tended to decrease with longer storage period (p<0.05). The $L^*$ values of RW10 and RW15 were higher than those of control and RW5 on the first day of storage, whereas the control and RW5 had higher $L^*$ values compared to RW10 and RW15 after 10 days (p<0.05). Hardness of RW5 was the lowest after 10 days of storage (p<0.05). The pH levels were not significantly different among the samples. The VBN contents increased with longer storage period (p<0.05), and those of RW10 and RW15 were lower than those of the control and RW5 after 10 days of storage (p<0.05). The TBARS values increased with longer storage period (p<0.05), and those of the control, RW5, RW10, and RW15 were 0.61, 0.45, 0.35 and 0.33 mg MA/kg, respectively, after 10 days of the storage. The total bacterial numbers increased with longer storage period, and those of RW5, RW10 and RW15 were lower compared to the control (p<0.05). Taste, tenderness, juiciness, and palatability were not significantly different among the samples, but the flavor of RW5 had the highest value after 10 days of storage (p<0.05). These results suggest that red wine can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive of seasoned pork meat.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.307-312
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• 2014

Chocolate is restricted for obese and diabetic patients due to high in sugar contents. We investigated shell-chocolate fillings with low calorie content and low glycemic indexes using alternative sweeteners such as tagatose and xylose and adding coffee grounds. Chocolate filling was made with sugar, cacao and butter in the original recipe. Sugar was substituted with tagatose or xylose and 3% coffee ground was added in each chocolate filling and substituted for 3% of the cocoa. Water retention and spreadability of the chocolate filling was significantly higher in the tagatose+coffee ground group in comparison to the sugar. In the chromaticity test, chocolate filling made with tagatose was darker in comparison to that made with sugar: brightness (L) was lower and redness (a) and yellowness (b) were higher than the sugar filling. Sensory evaluation revealed that chocolate filling made with tagatose had high score in 4 categories such as taste, smell, texture of foreign substance, overall acceptance. After consuming 60 g of the chocolate with different fillings, blood glucose levels of subjects at 1 and 2 h were significantly lower in the tagatose and tagatose+coffee ground groups than the other groups. In conclusion, using tagatose as the sweetener in chocolate filling has a beneficial effect on lowering blood glucose levels and increasing water retention, spreadability and sensory scores. Coffee ground did not have additive effect on quality of chocolate filling and blood glucose levels. These results indicate that shell chocolate made with tagatose can be used as a snack for diabetic patients.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.725-733
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• 2012

Effects of postharvest 1-methylcyclopropene (1-MCP) treatment, controlled atmosphere (CA) storage, and shelf temperature on quality of 'Gamhong' apples were analyzed during export simulation. Fruits were harvested at the optimum maturity for long-term storage, treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 16 hours, and then stored for 6 months under air and CA conditions at $0^{\circ}C$. Poststorage export procedure was performed by applying additional 2-week refrigerated storage and 7-day shelf-life test at 7 and $20^{\circ}C$, which simulated container shipment and local distribution, respectively. After storage and during export simulation, rates of respiration and ethylene evolution were significantly lower in 1-MCP treated and CA-stored apples. For the reduction of respiration, CA storage was more effective than 1-MCP treatment. Soluble solids content was maintained higher in 1-MCP treated apples, while titratable acidity was maintained better both in the 1-MCP treated and CA-stored apples. Effects of 1-MCP treatment and CA storage were highly significant in maintaining flesh firmness and sensory texture ratings. Additive effects from combined application of 1-MCP treatment and CA storage were occasionally observed. Shelf temperature during the local distribution simulation seemed not to significantly influence quality changes only showing limited effects on flesh firmness. Overall results suggest that storage potential of 'Gamhong' apples is shorter than 4 months in control fruit under refrigerated air conditions, whereas the potential can be extended to longer than 6 months by 1-MCP treatment and CA storage. Postharvest program should be provided considering the time of export, i.e. period of storage, and duration of local distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.791-800
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• 2006

This study examined the effects of gromwell (Lithospermum erythrorhizon) extracts on the storage characteristics of Kangjung. At an increase of $0{\sim}0.25%$, there was no significant difference in the moisture content of wild and cultivated gromwell extract added to Kangjung, whereas there was a significant difference when increased to 0.5%. When compared, the occurrence of lipid oxidation among the controlled gromwell extract group stored at $60^{\circ}C$, resulted in peroxide values exceeding 40 meq/kg which is a maximum value for Hankwa within 12 hours of storage. However, at an increase of 0.25%, the cultivated gromwell extract added group reached limits within 16 hours. Furthermore, at a 0.5% increase in cultivated gromwell and 0.25% in wild gromwell, extract added groups exceeded this limit within 20 hours of storage. Gromwell added Kangjung, a fried food, showed efficiency in suppressing oxidation of fat, more so in the wild gromwell than the cultivated gromwell. In addition, efficiency in suppressing oxidation of fat increased at the 0.5% level than the 0.25% level. In conclusion, it is believed that an unused pigment resource called Lithospermum erythrorhizon, normally reserved for medicinal use, can be distributed as a safe food additive. In addition, as Lithospermum erythrorhizon is a natural antioxidant in fried foods, we believe this satisfies the demand for natural food.

• Korean Journal of Poultry Science
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• v.34 no.1
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• pp.37-42
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• 2007

This study was conducted to investigate the effects of graded levels of a herbal recipe(Herb Mix $Gold^{(R)}$, Herb BIO Co.) supplemented to a commercial layer diet. The Herb Mix $Gold^{(R)}$ is an improved recipe of Herb $Mix^{(R)}$, fortified with Angelica gigas, Discorea japonica and Ligusticum jeholense. A total of 720 layers (Hy-Line Brown) of 45 wks old were assigned to one of six treatments; control, 0.2% Herb $Mix^{(R)}$, 0.1%, 0.2%, and 0.3% Herb Mix $Gold^{(R)}$, and 6 ppm Avilamycin. Each treatment had 6 replicates of 20 birds each housed in 2 birds cages. Birds were fed diets and water ad libitum for 5 weeks. Hen-day egg production was significantly (P<0.05) different among treatments. Herb Mix $Gold^{(R)}$ 0.2% treatment showed the highest egg production followed by Herb Mix $Gold^{(R)}$ 0.3%, Herb $Mix^{(R)}$ 0.2%, Herb Mix $Gold^{(R)}$ 0.1%, Avilamycin 6 ppm and the control. Hen-housed egg production, egg weight, soft and broken egg ration, feed intake, feed conversion ratio, shell strength, shell thickness, shell color index, Haugh unit and yolk color index were not significantly different among treatments. Nor was cfu of Cl. perfringens and E. coli and Lactobacilli in the small intestinal content significantly different among treatments. The number of white and red blood cells, hemoglobin, heterophil, lymphocyte, thus heterophil to lymphocyte ratio were not significantly modified. It was concluded that Herb Mix $Gold^{(R)}$ at the level of 0.2% in the layer diet improves laying performance.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.23-30
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• 2012

This study was carried out to investigate the quality characteristics of yoghurt with varying contents of Sanmeoru (Vitis amurensis Ruprecht) wine (SW). Yoghurts were fermented with 2 kinds of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus; Yo-$MIX^{TM5}505$, Danisco, Denmark). The changes in quality characteristics were investigated during fermentation and storage, and anthocyanin composition was analyzed after fermentation. The pH decreased in all treatments, while titratable acidity and viscosity gradually increased during fermentation. The viscosity of the yoghurt with 5.0% cultured SW added was higher than in other groups. The viable counts of lactic acid bacteria gradually increased during fermentation. The sample of the 5.0% cultured SW-yoghurt was higher than that of the other groups. The pH slowly decreased during the storage period; this was lower in the control yoghurt than in the yoghurts containing SW, and the changes of titratable acidity in the samples containing 5.0% and 30.0% cultured SW were lower than that in the yoghurt containing 1.0% cultured SW and in the control. The change in viscosity and number of viable cells during storage was higher in the yoghurts containing SW than in the control group. The levels of anthocyanin increased with the SW content in the yoghurt. Sensory scores for taste of the yoghurt with 1.0% added SW was significantly higher than for the other groups. Yoghurt with added SW kept at $4^{\circ}C$ for 12 days retained its quality characteristics fairly well.

• Journal of Life Science
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• v.18 no.1
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• pp.1-8
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• 2008

The purpose of this study was to determine the possible additive effects of endurance exercise training (EXER) and selenium (SELE) on the improvements of glucose and lactate transport capacities in diabetic Goto-kakizaki rats. Animals either remained sedentary control (SED) or performed EXER or received SELE [$5{\mu}mol$ kg body wt (-1) day (-1)], or underwent both EXER and SELE (COMBI), which lasted for 6 wk. Compared with sedentary control, EXER alone or the SELE alone group, or the combined treatment group had significant reduction in glucose response measured at 90 min and 120 min during an intraperitoneal glucose tolerance test (IPGTT) and body weight after 6week treatment. EXER alone, or combined group individually had significantly higher glycogen contents in liver compared with SED or SELE groups. EXER alone increased glycogen content in soleus and plantaris compared with SED, and this parameter was increased to greatest extent in the combined treatment groups compared with SED or SELE groups. EXER alone, SELE alone or COMBI, caused significant decreases in the plasma lactates, serum glucose, insulin, total cholesterol and HOMA-IR along with a significant increase in high-density lipoprotein cholesterol compared with SED. In addition, EXER or COMBI individually had significantly lower serum triacylglycerol compared with SED or SELE. With respect to protein expression related to glucose and lactate transport capacities, EXER alone, SELE alone, or COMBI increased in MCT1 and MCT4 protein level in soleus and plantaris. Furthermore, EXER alone, SELE alone or COMBI caused significant increases in mt MCT1 protein level in soleus and plantaris. The findings of the current study suggest that endurance exercise training and selenium treatment may provide therapeutic values to type II diabetic patients with peripheral insulin resistance and hyperlactatecemia by improving glucose and lactate transport capacities, leading to improvements in plasma lactate, serum glucose, insulin and lipid profiles (TC, TG, HDL).

• Food Science of Animal Resources
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• v.23 no.3
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• pp.250-261
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.85%, 5.80xl0$\^$6/cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10∼5.06, titratable acidity 0.98∼1.27%, 1.80∼9.60x10$\^$7/ cfu/ml of viable cell counts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027∼1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5∼6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.51.0% concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.47-55
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• 2011

The solvent extracts of Aruncus dioicus var. kamtschaticus Hara, which were extracted by using several solvents with different polarities, were performed to investigate the antioxidant activities, whitening effect and antimicrobial activity. The content of total polyphenol of fractions from Aruncus dioicus var. kamtschaticus Hara extract showed the highest value ($335.88{\pm}2.26$ mg/g GAE) on ethyl acetate fraction. The ethyl acetate and n-butanol fractions were 0.06 mg/mL and 0.25 mg/mL as $IC_{50}$ values on DPPH radical scavenging, and $99.16{\pm}0.09%$ and $89.29{\pm}0.64%$ on ABTS radical scavenging activity, respectively. Also, reducing power and FRAP value were significantly higher on ethyl acetate fraction. The SOD like activity showed $80.76{\pm}0.61%$ on ethyl acetate and $72.34{\pm}0.79%$ on n-butanol. Tyrosinase inhibition activities (at 5 mg/mL) were $59.08{\pm}0.98%$ on ethyl acetate fraction. The chloroform fraction showed the strongest antimicrobial activities against B. cereus (14 mm), B. subtilis (12.5 mm), S. aureus (10.8 mm), E. coli (20.7 mm) at 0.1 mg/disc and the inhibition zone diameter of ethyl acetate fraction was 17.2 mm against E. coli at 0.5 mg/disc. The minimum inhibitory concentrations (MIC) of chloroform fraction against B. cereus and E. coli were 50 and $25{\mu}g$/mL, respectively. From these results, it is suggested that ethyl acetate and n-butanol fractions of Aruncus dioicus var. kamtschaticus Hara could be used as functional material for food additive ingredient and chloroform fraction could be suitable for the development of a food preservative.