• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5271-5283
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• 2012

The purpose of this study was to provide fundamental materials for improving school health promotion programs by investigating the relationships between the change in obesity rate and risk factors of metabolic syndrome among middle school students in Ulsan. We analyzed the routine health check-up data in 58,298 2nd-year middle school students in Ulsan, which conducted by the Planned Population Federation of Korea from 2007 to 2011. The overall and girls obesity rates gradually decreased throughout the first four years but increased again in 2011. The boys obesity rates were highest in 2008 and lowest in 2010. Throughout the research years, the incidence rates of over-weight and obesity were statistically significantly higher in boys compared to girls(P<0.05). Prevalence rates of the metabolic syndrome, assessed with the modified Cook criteria except high blood pressure, were 0.58%, 0%, 0.01%, 0.31% and 4.53%, respectively in total, low, normal, over-weight, and obese groups. It indicates that the prevalence of metabolic syndrome is increasing and directly related to the obesity rate among adolescents. Hypertriglyceridemia was the most common component (36.58%) of the metabolic syndrome among the middles school students followed by low HDL cholesterol (6.47%), abdominal obesity (3.72%), and high blood sugar (0.47%). Prevalence of the various components of the metabolic syndrome were significantly higher in the obese group compared to other groups. In this study we observed the decrease in obesity rates between 2007 and 2010, and developing obesity prevention programs is essential in order to maintain the trend. Additional study should be necessary to find the cause of increase of obesity rate in 2011 and so to create more effective school health promotion programmes.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Korean Journal of Agricultural Science
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• v.5 no.1
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• pp.35-41
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• 1978

Extensive selection works on wild yeasts of fruits were carried cut to obtain strains which are applicable to apple wine making. Among the total number of 1,358 yeast strains which were isolated from various fruit samples collected from the vicinity of Daejeon and other regions cf Korea, the strains SH-49, SH-129 and SH-338 were found to be useful. Then experiments on their morphological and physiological characteristics, and on the aspects of practical use in apple wine making were proceeded. The results obtained were as follows: 1. The strains SH-49 and SH-129, particularly SH-49, were appeared to have good fermentation ability, tolerance to sulfur dioxide and to produce fine quality of apple wine. 2. Apple wines made by using the strain, SH-49 and SH-129 contained less amount of total acids than those by other strains. 3. Apple wines of SH-49 and SH-129 were clarified rapidly during the primary fermentation period, and their absorbancy at 430 nm after 45 days of storage were approximately half of others. 4. Apple wine of SH-338 contained higher amount of residual sugar and its quality was superior to others. It is considered that this strain could be used in the production of apple wine of a characteristic quality. 5. The strains SH-49 and SH-338 were identified as a Saccharomyces cerevisiae according to Taxanomic Study of Yeasts by Lodder, however, classification of SH-129 was suspended for further study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.744-751
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• 1995

Effect of licorice root(Glycyrrhiza Uralensis Fischer) on the Dongchimi(watery radish kimchi) fermentation was investigated by measuring physicochemical, microbiological and sensory properties during fermentation up to 41 days. Dongchimi with the various levels(0, 0.5, 1.0, 1.5%) of licorice root was fermented at two temperatures : Group A was fermented at $10^{\circ}C$ and group B was fermented at $4^{\circ}C$ after keeping at room temperature($16{\pm}0.5^{\circ}C$) for 24 hours. During the fermentatiion, pH was slowly lowered in all Dongchimi samples and pH of Dongchimi added licorice root was a little higher than that of Dongchimi without licorice root. Total acidity of group A was slightly larger than that of group B and Dongchimi added licorice root showed small content than that of Dongchimi without licorice root. Reducing sugar content was reached maximum value in 13 days of fermentation in Dongchimi added licorice root of group A and B, group A decreased remarkably in 32 days of fermentation in all samples and group B was maintained in the rest sample except for Dongchimi without licorice root and Dongchimi added 1.5% licorice root. Total vitamin C of Dongchimi added licorice root was slightly higher than that of Dongchimi without licorice root of two groups. Lightness lowered gradually with the fermentation and Dongchimi without licorice root decreased a little than that of Dongchimi added licorice root. The number of lactic acid bacteria in Dongchimi added licorice root was more numerous than that of Dongchimi without licorice root. As a result of the sensory evaluation, group B showed higher scores than group A and Dongchimi added 0.5% licorice root was the most preferable one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.592-603
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• 2014

We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk ($X_1$), turmeric powder ($X_2$), bread improver ($X_3$), fresh yeast ($X_4$), butter ($X_5$), sugar ($X_6$), and salt ($X_7$)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, $X_1$ (P<0.05) and $X_4$ (P<0.0001) exhibited significant individual effects, whereas $X_1*X_7$, $X_2*X_5$, $X_3*X_6$, and $X_4*X_6$ indicated significant interaction effects (P<0.05). For the IA, $X_1$ (P<0.0001), $X_4$ (P<0.0001), $X_6$ (P<0.05), $X_2*X_4$ (P<0.05), and $X_3*X_6$ (P<0.01) showed individual and interaction effects, respectively. For the FT, $X_1$ and $X_2$ showed the most significant individual effect (P<0.0001), followed by $X_4$, $X_5$ and $X_6$ (P<0.05) in descending order. $X_4*X_7$ indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, $X_4$ appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, $X_6$, $X_1$, $X_2$, and $X_5$ indicated both individual and interaction effects. $X_3$ and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• Horticultural Science & Technology
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• v.34 no.5
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• pp.665-676
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• 2016

As high temperature during citrus growing season has caused a serious problems including inferior coloration in production of mandarins in Korea, we were to investigate the expression pattern of several genes related with coloration during the ripening in high temperature condition of citrus fruits. The expression of genes related with sugar metabolism, cell wall degradation, and flavonoid synthesis in high temperature conditions was investigated in fruits of 'Haryejosaeng' (Citrus unshiu) and 'Shiranuhi' mandarin (C. reticulata). While the expression of beta-amylase (BMY), phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), and flavanone 3-hydroxylase (F3H) was differently induced, expression of polygalacturonase (PG) decreased dependently on temperature conditions. In 'Haryejosaeng' mandarin, while the expression of genes related to the skin coloration, such as CHS and F3H genes increased at $25^{\circ}C$, the expression of PAL and stilbene synthase (STS) genes were induced at $30-35^{\circ}C$ in all ripening stages. In 'Shiranuhi' mandarin, the expression of the BMY gene decreased at early time point in all temperature condition and then increased at $30-35^{\circ}C$ than at $25^{\circ}C$ in the ripening stage 2 to 3 of fruits. F3H and STS genes also showed the tendency to decrease at $30-35^{\circ}C$. Although the expression levels of genes in ripening stage 1 and stage 2 of fruits showed similar patterns in both 'Haryejosaeng' and 'Shiranuhi', the expression levels of genes were down-regulated in late ripening stage of 'Shiranuhi' fruits compared to 'Haryejosaeng'. In general, the mRNA levels of seven tested genes were higher in 'Haryejosaeng' than in 'Shiranuhi' mandarin, and expression of genes by high temperature was regulated sensitively in 'Haryejosaeng' compared to 'Shiranuhi' mandarin. Further investigations of expression of various genes based on transcriptome analysis in early ripening stage can provide valuable information about the responses to climatic changes in ripening citrus fruits.

• Journal of Life Science
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• v.19 no.2
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• pp.219-227
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• 2009

The antifatigue and endurance promoting properties of two Korean medicinal herb extracts and molasses with various mineral components were studied by evaluating forced-swimming capacity and biochemical parameters in ICR mice. The treatment groups were orally administered mineral beverages which were contained 6% sugar with the mixture of Maesil (Prunus mume fruit) extracts, Omija (Schisandra chinensis fruit) extracts and molasses for 4 weeks. The exercised forced-swimming tests were conducted after 28 days of beverage supplementation. The swimming times to exhaustion were longer 1.5${\sim}$2 times in group 6 and group 10 than control goup (Control: 93.2${\pm}$10.4 sec; Beverage 6; 190.8${\pm}$25.6 sec, Beverage 10; 173.6${\pm}$21.8 sec; p<0.05). Moreover, the activity of hexokinase (Control: 5.23${\pm}$0.38 ${\mu}mol$l/g tissue; Beverage 6: 5.99${\pm}$0.18 ${\mu}mol$/g tissue, Beverage 10: 6.13${\pm}$0.25 ${\mu}mol$/g tissue, p<0.05) and citrate synthase (control: 42.9${\pm}$1.87 ${\mu}mol$/g tissue; Beverage 6: 56.8${\pm}$3.98 ${\mu}mol$/g tissue, Beverage 10; 59.5${\pm}$3.09 ${\mu}mol$/g tissue, p<0.05) were also significantly higher than those of control group. Even if the treatment groups had long swimming than control group, there is no significant difference in the glycogen contents of gastrocnemus muscle or liver between the control group and each treatment group. This demonstrated an improvement in endurance. These results suggest that reported herbal beverage is very effective to combat fatigue, improve endurance and increase overall physical activity.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.211-217
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• 1997

The physical and chemical stability of anthocyanins from a Korean pigmented rice variety was investigated at various conditions of pH, temperature, metal ion, sugar, organic acid and light. The anthocyanin pigments were relatively stable with half-lives of 36 days (pH 2.0) and 17 days (pH 3.0), while they were decomposed in a day at neutral and basic pH of 7.0 and 9.0 at $25^{\circ}C$. The anthocyanins also showed high thermal stability at pH 3.0; the half-lives were 7.4 hr, 23.6 hr and 96.3 hr at $95^{\circ}C,\;75^{\circ}C\;and\;50^{\circ}$, respectively. Addition of di- and tri-valent metal ions at pH 3.0 resulted in the increase of color intensity and stability throughout 21 days of storage periods at $25^{\circ}C$. Most sugars added accelerated the degradation of anthocyanin pigments, so that fructose showed the greatest degradation effect on the pigments. Addition of citric acid at pH 3.0 increased stability of anthocyanins, while tartaric acid decreased stability. The anthocyanins were very sensitive on light irradiation with a degradation half-life of 14 hr under 20,000 lux-light dosage at pH 3.0.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.179-185
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• 2003

Chicory roots were roasted under various conditions. For roasted chicory roots, chemical compositions were investigated to develop new food materials from Korean chicory roots. Raw chicory root consists of 76.34% of moisture, 20.50% of nitrogen free extract, 1.03% of crude protein, 0.13% of crude fat, 1.02% of crude fiber and 0.98% of crude ash. Dried chicory root contains 3.44% of moisture, 79.52% of nitrogen free extract, 5.63% crude protein, 5.51% of crude fiber, 4.85% of crude ash and 1.05% of crude fat. Moisture content of chicory root decreased gradually with the increase of roasting time at $130^{\circ}C\;and\;140^{\circ}C$, while decreased significantly by roasting at $150^{\circ}C\;and\;160^{\circ}C$ and dropped below 1.0% in the 40 min. of roasting at all roasting temperatures tested. Crude protein content decreased with an increase of roasting temperature and time. Crude protein content decreased by 1.60% after 40 min of roasting at $160^{\circ}C$. The amount of reducing sugar decreased gradually as roasting time at $130^{\circ}C\;and\;140^{\circ}C$ increased. It reduced remarkably roasting at $160^{\circ}C$. Crude protein and reducing sugars seemed to be consumed as substrate for maillard reaction. $2,705.1{\sim}2,735.5mg%\;of\;K,\;175.8{\sim}179.3mg%\;of\;P,\;152.7{\sim}157.3mg%\;of\;Ca\;and\;76.2{\sim}79.6mg%$ of Mg were contained in chicory root and theirs contents were not changed in different roasting conditions. Thirteen fatty acids were isolated and identified from chicory root and it among them linoleic, linolenic, palmitic and oleic acids were the major components. Saturated fatty acid content was 22.81% and unsaturated fatty acid content was 77.19% and fatty acid composition was not changed by roasting under different conditions.