1. Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, South Korea; Division of Food Science, College of Life and Environmental Sciences, Institute of Biomedical Sciences and Food Safety, Korea University, Seoul 136-701, South Korea; Department of Agricultural Chemistry, Gyeongsang National University, Jinju 660-701, South Korea; and Department of Hotel Culinary Arts and Bakery, Namhae College, Namhae 668-801, South Korea