Background Sweet potatoes (Ipomoea batatas [L.] Lam) have become a trending research topic in recent years due to their special nutritional and functional properties. The bioactive carbohydrates, proteins, carotenoids, flavonoids, anthocyanins, phenolic acids and minerals are diverse nutrients present in the leaves and roots of sweet potato. Scope and approach This review offers an update based on the latest literature on the nutritional value, phytochemical composition and health beneficial properties of sweet potato. In addition to the beneficial nutritional composition of sweet potatoes, a number of constituents capable of promoting health well-being and preventing lifestyle-related diseases are present in the sweet potatoes (roots and leaves). The findings of in vitro and in vivo research on the health benefits of sweet potato bioactives reported in the last decade have been collected and updated. Key findings and conclusions A number of different health benefits, such as antioxidant, cardioprotective, anti-inflammatory, anti-cancer, anti-diabetic, antimicrobial, anti-obesity and prevention of vitamin A malnutrition have been reported due to the ingestion of different parts of sweet potato. Compositional analysis revealed the orange-fleshed sweet potato varieties are superior source of β-carotene while the purple-fleshed sweet potato varieties have the excellent levels of anthocyanins. Whereas, the white-fleshed sweet potato varieties nearly contain no β-carotene. The dietary intakes of sweat potatoes are strongly recommended for their undeniable health-promoting properties. They also offer potential application in food industries for novel value-added food products and products prepared with or from sweet potato are compiled.

A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits

Purpose – Given the increasing importance of food in tourist activities and destination choice, the purpose of this paper is to reveal a comprehensive measurement scale to evaluate the image of destination food, adopting procedures recommended by previous studies. Design/methodology/approach – The procedure in this study followed two steps: first, item generation including literature review and focus groups; and second, scale purification. Scale purification included exploratory factor analysis to derive an initial factor structure and reliability assessment and confirmatory factor analysis to test the theoretical factor structure and assess validity. Findings – The scale development procedure yielded five dimensions of destination food image: “food safety and quality,” “attractiveness of food,” “health benefits of food,” “food culture,” and “unique culinary arts.” Research limitations/implications – This study contributes to the food-related tourism literature by measuring destination food image based on...

Multi-dimensional scale to measure destination food image: case of Korean food

: Bulgogi (Korean traditional barbecued beef) is the most well-known Korean food to foreigners. There are, however, few studies on its sensory characteristics and consumer acceptability. This study was performed to identify the sensory attributes of Bulgogi samples prepared with different formulation and to compare the consumer acceptability in Korea and the United States. Bulgogi samples were prepared with varying levels of sugar and soy sauce with/without garlic or sesame oil. Descriptive analysis was conducted by 8 trained panelists. In consumer tests, 42 consumers in Seoul, Korea, 53 consumers in Davis (Calif., U.S.A.), and 39 consumers in St. Paul (Minn., U.S.A.) participated. Higher levels of sugar and soy sauce (SSS) significantly increased sweetness, saltiness, MSG taste, and soy sauce odor/flavor compared to the control made with the standard formula (CON). Elimination of sesame oil (ESO) significantly decreased sesame oil odor/flavor and oiliness, but increased green onion flavor. Elimination of garlic (EGC) significantly increased grilled beef odor/flavor, sesame oil odor/flavor, and oiliness, but decreased intensities of all the other attributes except bitterness. The consumers in Korea and the United States rated their overall liking for all samples similarly, preferring SSS to CON, EGC, and ESO. However Korean consumers seemed to detect the differences caused by formulation changes better than the U.S. consumers and these perceived differences seemed to impact the hedonic and the just-about-right ratings. Increase in soy sauce and sugar increased both Korean and the U.S. consumers’ acceptability of Bulgogi, whereas eliminating garlic did not influence the consumer acceptability despite of its significant impact on sensory attributes.



Practical Application:  The food industry is increasingly interested in ethnic foods that satisfy sophisticated appetite of today's consumers. Korean cuisine is recently gaining popularity and perceived as “adventurous and spicy,” appealing to researchers and marketers in the food industry worldwide. However, it is not easy to develop a new product based on ethnic cuisine because nonsensory factors, such as food neophobia and openness to new culture, can evoke adverse responses from the consumers. A systematic sensory approach can guide the product development by identifying both sensory and nonsensory factors affecting consumer acceptability. This study investigated sensory attributes of Bulgogi (Korean traditional barbecued beef), one of the most famous Korean foods, and compared consumer acceptability between Korea and the United States. The outcomes of this study, such as flavor profiles, consumer responses, evaluation procedure, and approaches taken for cross-cultural comparison, will provide the food industries with valuable information that will help to develop effective strategies for commercializing ethnic foods including recipe development for Bulgogi marinades.

Sensory Characteristics and Cross‐Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef)

Bacillus polyfermenticus KJS-2 (BP-KJS-2) was used to produce a lipopeptide-type surfactin. To accomplish this, a surfactin-producing BP-KJS-2 was fermented by soybeans. The surfactin was then purified by a procedure including ethanol treatment and preparative chromatography. Next, the biochemical structure of the purified surfactin was analyzed by electrospray ionization mass spectrometry (ESI-MS) and high-resolution ESI Q-Tof mass spectrometry (Q-Tof MS). In addition, the masses of the four peaks were determined to be 1007, 1021, 1035, and 1049 m/z revealing that the compound was mixture with quasi-molecular ions. Taken together, these findings indicated that the lipopeptide had a cyclic structure and amino acid composition of Gln-Leu-Leu-Leu-Val-Asp-Leu-Leu, and that the major lipopeptide product of BP-KJS-2 is the surfactin isoform. In addition, this lipopeptide showed strong antimicrobial activity against bacteria at the level of 0.05 mg/mL.

Isolation and characterization of surfactin produced by Bacillus polyfermenticus KJS-2.

During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

https://www.mdpi.com/2076-3921/8/12/617/pdf

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government`s policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

/pdf/development-of-evaluation-indicators-for-industrialization-3lt1b4p4jg.pdf

Development of Evaluation Indicators for Industrialization of Local Cuisine

This study was conducted to investigate dietary factors, bone status, and bone loss in postmenopausal women in rural areas. A total of 189 women participated in the follow-up study after two years. Radius, Tibia, and Phalanx SOS (Speed of Sound) was measured on two occasions 2 years apart by ultra-sonic-metry, and % body fat was measured by bioelectrical impedance analysis at the baseline and after 2years. Dietary intake data were collected 4 times at different season by 24-hour recall method, and then calculated as average. Bone density of radius decreased by 4.2% during the two year period. When the subjects were divided into three groups, by bone decline level during two years, the lowest bone loss group had higher potassium and vegetable intake than other groups. Age and calcium intakes showed significant correlation with bone decline rate at tibia. In multiple regressions, the baseline SOS, vitamin A, vegetables and eggs intakes were found to be significant factors for tibia bone decline. In conclusion, dietary factors, such as higher vegetable intake, seem to affect the changes in bone mineral density in more favorable way. Therefore, efforts are needed to enhance the access to nutritional care for rural elderly postmenopausal women. (Korean J Nutr 2012; 45(5): 470 ~ 478)

/pdf/dietary-factors-affecting-bone-mineral-density-in-korean-ggowjr9ane.pdf

Dietary factors affecting bone mineral density in Korean rural postmenopausal women

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.

https://www.koreascience.or.kr:443/article/JAKO200933057719776.pdf

A Study on the Menu Development for the Elderly during Busy Farming Season in Gyeongbuk Andong

This study investigated the food and dietary educational content in primary, middle and high school textbooks in orderto provide fundamental data for the development of educational programs on Korean traditional food culture. The researchobjects consisted of 51 kinds of textbooks (15 kinds of primary school textbooks, 29 kinds of middle school home economicstextbooks and 7 kinds of high school home economics textbooks), and the contents related to food and dietary educationwere counted and analyzed. The content analysis was performed using two categories: application method and subjectmatter. Application method included texts, cases, visual aids (pictures, photos, illustrations, chart, etc.) and activities,whereas subject matter consisted of seven types (well balanced nutrition and health, understanding of food and nutrition,cooking principles, cooking lessons, traditional foods and culture, others). The results of the application method in primaryschool textbooks show that visual aids were the most common in all six grades. For the subject matter, ‘understanding offood and nutrition’ was most abundant in primary school textbooks while ‘well balanced nutrition and health’ accounted fora large part of the contents in middle school textbooks. However, the contents regarding traditional foods and culture wereinsufficient in primary and middle school textbooks. These results suggest that educational contents on traditional foods andculture should be added to primary and middle school textbooks and covered in various subjects. Furthermore, high school‘home economics’ contents need to emphasize comprehensive food and dietary education and adjust to ‘science &technology for life’.Key Words: Primary·middle ·high school textbooks, Food and dietary education, Content analysis, Traditional foodsand culture

Analysis of Food and Dietary Educational Content in Primary, Middle and High School Textbooks

/pdf/physicochemical-characteristics-of-brown-rice-porridge-added-eb26r2jn9j.pdf

Jin Young Lee

Papers

Development of Evaluation Indicators for Industrialization of Local Cuisine

Dietary factors affecting bone mineral density in Korean rural postmenopausal women

A Study on the Menu Development for the Elderly during Busy Farming Season in Gyeongbuk Andong

Analysis of Food and Dietary Educational Content in Primary, Middle and High School Textbooks

Physicochemical Characteristics of Brown Rice Porridge Added with Colored Rice Cultivars