Journal of the Korean Society of Food Culture 

Abstract: The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.

Abstract: The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p

Abstract: This study was conducted to compare the antioxidant activities of fermented soy products such as chungkukjang, meju and doenjang with soybeans. Total phenolic, flavonoids contents and antioxidative activities of the methanol extract of soy and fermented products were compared with specific reference to alpha-diphenyl-2-picryl-hydrozyl (DPPH) radicals scavenging effects, ferric /reducing power (FRAP), inhibition of conjugated diene formation and tyrosinase activities. Total phenolic and flavonoids contents increased in soybeans after fermentation. Fermented soy products also displayed enhanced antioxidative activities in comparison with the non-fermented soybeans. There were linear relationships between total phenolic and flavonoids contents and ferric reducing/antioxidant power of the samples. Overall, the fermented soy products showed a better antioxidant activity than soybeans. Among the 3 kinds of fermented soy products, chungkukjang, meju and deonjang, doenjang exhibited the highest levels of DPPH-free radicals scavenging activity, ferric /reducing power, inhibition of conjugated diene formation and tyrosinase activities. The fermented soy products with longer fermentation time demonstrated the higher antioxidant activities as well as higher total phenols and flavonoids in the order of doenjang > meju > chunghlkjang> soybeans.

Abstract: To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.

Abstract: The contents of total flavonoids, total antioxidant status and superoxide scavenger activity of edible plants were measured. Among twenty one samples of leafy vegetables and teas, mugwort (Artemesia capillaris) and green teas gave high total flavonoids contents, 48.2 mg/g sample and 44.7 mg/g sample, respectively. The highest concentration of total flavonoids among eighty nine samples analyzed was 52.1 mg/g sample from propolis. When samples were tested for total antioxidant status, a kind of groundsel showed the highest Total Antioxidant Status(TAS) value, 13.4 mM among leafy vegetables and teas and green tea gave high TAS value, 11.84 mM. On the other hand, purslane gave the lowest TAS value, 0.01 mM. The superoxide scavenge activity was measured from the extracts of all edible plants. The superoxide scavenge activity of polygonatum(81.1%) and chrysantemum (78.5%) were the highest among leafy vegetables, teas and medicinalplants. On the other hand, ginseng, poria, cassiae semen and dioscoreae rhizoma showed no superoxide scavenge activities.