• Journal of Nutrition and Health
• /
• v.56 no.6
• /
• pp.655-666
• /
• 2023

Purpose: Gestational nutrition has an impact on the growth and development of the fetus. Choline (C) and docosahexaenoic acid (DHA) are important and essential nutrients for humans that play a role in the structural integrity of the membranes as well as signalling. C is used in the synthesis of phosphatidylcholine, and cell membranes are highly enriched with DHA. The dietary intake of C or DHA during pregnancy directly influences fetal development. Currently, there is no evidence to prove the effectiveness of the combined dietary supplementation of both C and DHA during gestation on developmental outcomes in the offspring. Methods: The current study was designed to assess the physical, sensory, and motor development of rat pups born to mothers supplemented with C and/or DHA during the entire gestational period. Pregnant rat dams were divided into the following five groups: Normal control (NC), Saline control (SC), Choline (C), DHA, and Choline+DHA (C+DHA). The NC dams did not receive any supplementation during the entire gestation period. The experimental groups were supplemented with Saline, C, and/or DHA, respectively, during the entire gestation (E0 to delivery). Results: Rat pups (n = 6/group) exposed to combined C and DHA showed significant improvement in birth weight, fur development, eye-opening as well as weight gain on the 7th, 14th, and 21st postnatal day and pinnae detachment (assessed from birth to postnatal day 21) when compared with age-matched NC, SC or C or DHA pups. Further, significant reflex responses were observed in visual placing and bar holding of pups exposed to both C and DHA, whereas the differences in surface righting, negative geotaxis, and grasping reflexes were not significant between the groups. Conclusion: Gestational supplementation of both C and DHA rather than either of them alone is better in enhancing developmental outcomes in rat pups.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.3
• /
• pp.263-275
• /
• 1986

Gulbi were processed by salting Yellow corvenia (Pseudosciaena manchurica) with in three ways: the dry salting method with bar salt, the dry salting method with purified salt or with the abdominal brine injection method with purified salt. The half of the sample was dried by the control system of temperature and humidity; the other part was dried by the natural condition. The moisture content of fresh Yellow corvenia muscle and eggs were 76.8%, and 68.2% while those of dried samples decreased to 57.7% and 45.3%, respectively. The total nitrogen content of fresh muscle and eggs were 11.0g% and 7.6g%, respectively (dry weight basis), which decreased slightly during salting and showed no significant changes during drying prosess. The protein nitrogen content of fresh muscle and eggs were 10.2g% and 7.5g%, which decreased during Gulbi processing. On the other hand, the nonprotein nitrogen content of both muscle and eggs increased. The content of free amino acids of fresh muscle and eggs were 508.8mg/100g and 1,110.6mg/100g, which increased to between 5.3 and 2.7 times, respectively after 25 days of drying. The composition patterns of free amino acids in muscle and eggs were similar to each other. The four amino acids - Ala, Glu, Lys and Leu - were most abundant in both fresh and dried samples. These amino acids are known as taste and flavour constituents.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.3
• /
• pp.247-255
• /
• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.7
• /
• pp.1064-1071
• /
• 2015

Viscous fermented red ginseng extracts were dried and coated using a fluidized bed coater to increase convenience and consumer acceptance. The methods for making spherical granules of fermented red ginseng extracts with increasing convenience were established by using indigestible dextrin. Spherical granules of fermented red ginseng extracts with increasing convenience were made by mixing indigestible dextrin at 40% (40% IDD), 50% (50% IDD), and 60% (60% IDD) versus the soluble solid content of fermented red ginseng extracts. Spherical granules of fermented red ginseng extracts showed less angle of repose than powder of fermented red ginseng extracts. This means that spherical granules of fermented red ginseng extracts had good fluency with increased convenience. The more indigestible dextrin showed higher yields. Although 50% IDD showed less yield than 60% IDD, 50% IDD was the best mixing ratio for making spherical granules of fermented red ginseng extracts, as fermented red ginseng extracts is known as a healthy food. The optimized operation conditions of the fluidized bed coater for making 50% IDD were feeding rate 0.54 mL/min, atomization air pressure 2.15 bar, and product temperature $83.03^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.10
• /
• pp.1439-1443
• /
• 2006

This study was performed on the effects of extraction temperature, pressure, time on apparent solubility and extraction yield of perilla oil and tocopherol, and color and fatty acid composition of the residue in supercritical carbon dioxide $(SC-CO_2)$ extraction. Apparent solubility of perilla oil and tocopherol increased with the increase of $CO_2$ density and was found to strongly depend on extraction pressure rather than extraction temperature. The extract yield of tocopherol in $SC-CO_2$ extraction increased with an increase of temperature and decreased with an increase of pressure and extraction time. The perilla oil apparent solubility of dried perilla powder for $60\sim180$ min at $40^{\circ}C/276$ bar increased with an extraction time, on the other hands, tocopherol apparent solubility decreased. As the increase of $CO_2$ density, less redness and yellowness increased. Fatty acid composition of perilla oil showed that perilla oil extracted by $SC-CO_2$ had better unsaturated fatty acid and decreased in saturated fatty acid. $SC-CO_2$ extraction offers a safe natural method for gaining perilla oil from dried perilla seeds powder.

• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.441-448
• /
• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.1-8
• /
• 2017

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.6
• /
• pp.425-435
• /
• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

• Korean journal of food and cookery science
• /
• v.29 no.6
• /
• pp.795-803
• /
• 2013

This study examined the usage, perception and willingness to use beef traceability. The data were collected from 255 housewives in Busan and Gyeongnam region through a self-administered questionnaire. Frequency, Cronbach's ${\alpha}$, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. Only twelve percent of the respondents experienced to use beef traceability. Most respondents checked it by kiosk or bar code reader in a store. On the other hand, eighty-eight percent did not use beef traceability. The reasons for not usage of it were "Do not know beef traceability very well", "Do not know how to use beef traceability", and "Information from packing or counters is reliable" in order. In the level of perception of beef traceability, safety assurance was highest, followed by information quality, usefulness, and information accessibility. The percentage of correct answers of knowledge about beef traceability was not high. The multiple regression analysis showed that employment status, knowledge about beef traceability, information quality, information accessibility, and usefulness were significant factors to affect the willingness using beef traceability.

• The Journal of Pediatrics of Korean Medicine
• /
• v.26 no.4
• /
• pp.44-50
• /
• 2012

Objectives: We investigated weight gain effects of the Bofesungjangjeungbo-tang ($B\check{u}f\grave{e}ich\acute{e}ngzh\check{a}ngz\bar{e}ngb\check{u}$-tang) on thin Korean preschool children with frequent common cold or chronic rhinitis Methods Bofesungjangjeungbo-tang was empirically composed of 14 herbs for treating indigestion, and common cold or chronic rhinitis. We analyzed 60 preschool children who have visited Kim Kijoon Oriental Clinic BOM from Jan. 1, 2006 to Aug. 31, 2011 with three criteria: 1) 2~5yrs of age and BMI<50th percentile 2) children those who had taken the Bofesungjangjeungbo-tang for 1~3 month (s), 3) Availability of records on before/after treatment within 3 months. Weight gain of the children after treatment was evaluated by the changes of BMI percentile compared to pre-treatment. Results Bofesungjangjeungbo-tang significantly improved BMI percentile in all groups (1 month: $21.33{\pm}10.04$ vs $26.43{\pm}13.16$, p<0.001; 2 months: $21.90{\pm}10.28$ vs $29.03{\pm}15.06$, p<0.001; 3 months: $19.06{\pm}10.04$ vs $35.71{\pm}17.40$, p=0.001). Gender, age and pre-treatment BMI had no significant effects on the effectiveness of Bofesungjangjeungbo-tang. Conclusions: Bofesungjangjeungbo-tang positively affected weight gain in 2~5yrs Korean preschool children with BMI below 50 percentile within 1~3 month (s) of treatment. However, additional studies on functional dyspepsia or the change of energy intake are needed to understand the factors related to weight gains.