This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (7

Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at-18 o C or 2 o C for 30 days and at 20 o C for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at 2 o C significantly increased while those of peeled garlic were maintained during storage at-18 o C. Weight loss of peeled garlic during storage was greater at-18 o C than at 2 o C. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at 2 o C but were reduced at-18 o C. Total aerobic bacterial count of chopped garlic stored at 20 o C slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 μmol/g and 190.52 μmol/g, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.

Skin aging is related to genetic and environmental factors (e.g., gene mutation and UV radiation respectively). To develop a new anti-wrinkle cosmetic or functional food by using Korean rice wine cake, we examined the effects of Korean rice wine cake, a brewery byproduct, on antioxidant effect, collagen synthesis and expression of MMP-1. Interestingly, we found that Korean rice wine cake has the ability to promote scavenging activity of DPPH radical. We also found that the cell proliferation and synthesis of collagen in HS27 cells was increased by Korean rice wine cake in a concentration-dependent manner. However, elastase inhibitory activity was not changed. In addition, the expression of MMP-1 was inhibited by Korean rice wine cake in a concentration-dependent manner. All these results suggest that Korean rice wine cake can be effectively used for the prevention of wrinkles in human skin. 최근 현대인들의 경제수준이 향상되고 현대의학의 발전으 로 인하여 평균수명이 늘어나고 여유로워짐에 따라 피부건강 에도 많은 관심을 가지게 되었다[9]. 건강한 피부를 유지하고 자 하는 목적에 따라 많은 미용관련 화장품 및 식품이 개발되 고 있고, 최근 피부주름 개선을 위한 연구가 활발히 진행되고 있다[16]. 피부 노화(skin aging)는 피부세포 및 조직의 구조적, 기능 적인 변화로 인한 현상으로, 내인성 노화(intrinsic aging)와 외인성 노화(extrinsic aging)로 구분된다. 내인성 노화는 나이 가 들어감에 따라 자연스럽게 생기는 변화로 유전적 요인이 가미된 피부 주름의 발생을 의미하고, 외인성 노화의 경우는 자외선, 중력, 오염된 공기와 같은 환경적 요인에 의한 피부주 름의 발생을 의미한다[15, 19,21]. 내인성 노화와 외인성 노화는 모두 피부 진피층에 존재하는 세포외기질(extracellular matrix)의 구조적인 변화로 발생되는데[3-4,15,22], 그 구성요소 중 탄력섬유(elastic fiber)의 변성과 교원질(collagen) 양의 감 소가 피부의 주름을 야기한다[6]. 노화된 피부의 대표적인 증상은 탄력저하에 의해 유발된 잔주름 및 주름의 발생이며, 이는 피부 진피조직의 교원질에 서 피부 탄력과 관련된 collagen 단백질의 현저한 감소에 의해 서 발생될 수 있다. Collagen은 진피의 90% 이상을 차지하고 있으면서 피부의 장력과 강도를 부여하기 때문에 외부로부터 의 자극에 대해 피부를 보호하고 유지시킨다. 그렇기 때문에 collagen의 감소는 피부노화 및 주름생성과 매우 깊은 관계를 가지고 있다[16]. Collagen의 분해와 관련된 분자기작으로 전사인자인 AP-1 (activating protein-1)에 의해 유도되는 MMPs (matrix metalloproteinases)에 의해서 세포외기질과 type I procollagen의 분해가 일어난다[5,18]. MMP family 중 MMP-1은 collagen을 분해시키는 대표적인 분해효소로 알려져 있고, 이와는 반대로 TIMP-1 (tissue inhibitor of metalloproteinase)은 collagen 분 해효소의 활성을 억제시키는 억제자로 알려져 있다[5]. 즉, 피 부 주름의 형성은 두 효소에 의해 영향을 받게 되고, 대부분 주름형성의 억제효과에 관한 연구는 두 인자의 조절을 목적에 두고 있다. 또한, 피부의 노화를 이끄는 주요 요인 중에는 collagen의 감소와 관련하여 자외선이나 스트레스에 의한 활성산소의 생 성을 들 수 있다. 피부에서의 활성 산소의 생성은 세포막을 공격함으로써 세포에 손상을 입혀 그 기능을 상실하게 한다 [8,23]. 피부세포로써의 기능상실은 피부의 거친 상태를 형성 하거나 유지시키고, 윤기를 없애는 결과를 초래함으로써 피부 의 주름을 유발하게 된다[16]. 결국, 생체 내 활성산소의 생성 은 MMPs 유전자와 collagen 분해효소의 연쇄적인 활성화를 유도함으로써 collagen의 구조적인 파괴를 유발하고, 피부의 탄력을 감소시키는 피부 주름의 형성을 이끌게 된다[16]. 따라

This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and 5.7 °Brix of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values.As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.

This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A (40℃, 72 hr), B (40℃, 48 h and 50℃, 24 hr), C (50℃, 72 hr), and D (60℃, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment (40℃, 48 hr and 50℃, 24 hr) among other treatments.