• Korean journal of food and cookery science
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• v.26 no.4
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• pp.381-389
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• 2010

In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 $^{\circ}C$ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.158.1-158
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• 2003

손바닥 선인장 (Opuntia ficus-indica)은 백년초라고도 불리어지는 다년생 식물로 멕시코가 그 원산지이며, 우리나라에는 약 200년 전에 들어와 제주도 월령마을과 마라도 남쪽해변 산지에 자연상태로 착생되어 제주도 지방 기념물 제 35호로 지정되어 있다. 현재는 북제주군의 월평리를 중심으로 노지에서 재배되고 있으며, 열매는 서양배 모양을 하고 점질물과 함께 다량의 적색계 색소를 함유하고 있다. 열매는 공복에 갈아 마시면 변비치료, 이뇨효과, 장운동 활성화 및 식욕증진에 효과가 있으며, 당뇨, 고혈압, 천식에도 효능이 있다고 하여 민간요법으로 사용되어 왔다. 또한 라디칼 소거, tyrosinase 활성 억제, 항알레르기 활성, 항산화 및 항균활성, 스트레스 항위궤양 효과 등 다양한 기능성이 보고되고 있다. 색소성분은 함질소 anthocyanin의 일종인 betalaines로 적색의 betacyanines과 황색의 betaxanthines 로 구성되어 있으며 75~95%가 betacyanines에 속하는 것으로 알려져 있다. 지금까지 손바닥 선인장에 관한 연구로는 색소의 안정성, 품종별 아미노산 조성, 성분 특성, 추출물을 첨가한 면류의 품질 특성 등으로 상당히 단편적인 연구에 그치고 있다. 본 연구는 최근 식생활의 서구화로 쌀 위주의 식생활에 많은 변화를 가져와 쌀 소비량은 해마다 줄어들고 있는 반면 기능성을 가미한 쌀의 소비가 늘고 있음을 감안하여, 손바닥 선인장 물추출물로 코팅한 유색미의 취반특성을 조사하였다. 그 결과 유색미는 자청색을 띠었으나 그 취반은 연한 황색을 띠었다. 손바닥 선장의 유리아미노산은 $\alpha$-aminoadipic acid가 83.22 mg%, tyrosine이 75.61 mg%로 주 아미노산을 이루었다. 유색미 취반에는 백미 취반에는 검출되지 않는 $\alpha$-aminoadipic acid가 1.66 mg% 함유되었으며, 백미 취반에 비하여 arginine과 leucine은 2배, histidine과 Iysine은 각각 2.3배 및 4.2배, tyrosine은 3.4배가 함유되었다. 손바닥 선인장의 주요 무기질은 Ca, K및 Mg으로 전체 무기질 함량의 약 95%를 차지하였으며 이들 무기질의 함량은 유색미 취반이 백미취반에 비하여 10~45%가 높았다. 밥알의 견고성, 점착성 및 깨짐성은 유색미 취반에서 낮았으나 응집성은 높았다. 단맛은 유색미 취반과 백미 취반 간의 뚜렷한 차이가 없었으나 구수한 맛과 쫄깃한 맛은 유색미 취반에서 높았다. 취반의 종합적인 기호도 및 색상에 대한 기호도는 유의적인 차이가 없었다.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.487-494
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• 2020

This study was performed to evaluate the quality characteristics and antioxidant activities of rice crispy cereal supplemented with dried laver powder. Reducing sugar content decreased in the dried laver-supplemented group. According to the Hunter color system, the L, a, and b values of rice crispy cereal decreased with an increase in the amount of dried laver. The LP5 (rice crispy cereal added with 5% dried laver) group showed the highest phycocyanin and chlorophyll contents, which tended to increase with increased amounts of added dried laver. Total phenolic and flavonoid contents increased with the amount of dried laver, as did 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging activities. Intensity test results showed that the color, flavor, and taste of rice crispy cereal improved with the addition of dried laver. The LP5 group scored the highest on overall satisfaction. These results suggest that the addition of dried laver to rice crispy cereal improves sensory properties by increasing antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1649-1655
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• 2013

This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at $4^{\circ}C$. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87~2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.

• Food Science and Preservation
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• v.13 no.6
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• pp.697-702
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• 2006

This study investigated the quality characteristics of sulgidduck prepared by the addition of astringent persimmon powder. For Sulg : dduck, the amounts of added astringent persimmon powder were 0, 5, 10, 15, 20%. With the addition of astringent persimmon powder content the moisture content of persimmon sulgidduck (sulgidduck prepared by adding astringent persimmon powder) decreased. With increasing addition of those, Reducing sugar, free sugar and mineral (Ca, K and Mg) of persimmon sulgidduck were increased significantly. L-value in color decreased whereas a- and b-values were increased. Adhesiveness, cohesiveness, gumminess and chewiness in textural profile analysis were decreased. However, there is no respective comparison hole. These result suggest that persimmon sulgidduck can be used as rice cakes commercially desired.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.473-478
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• 2012

The nutritional properties of the Kochujang were investigated with Fermented Extract of Hizikia fusiforme. No big differences in proximate compositions(moisture, Crude protein, Crude fat, and Crude ash, Carbohyrate) were observed between Two kinds of kochujangs tested in this study, general kochujang purchased from a market(GK), kochujang added with Fermented Extract of Hizikia fusiforme(FGK). However, FGK showed higher level of Total free amino acid(15,929.5 ng/mg), amino nitrogen(1715.88 mg%) and mineral contens than GK. the analysis of volatile compounds using GC/MS revealde than the fermentation dramatically removed off-flavors such as Acetaldehyde, Silane rimethyl(2-methylphenyl)-, 1H-Indole 2-phenyl-1-(trimethylsilyl) in Fermented Extract of Hizikia fusiforme(FGK).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1808-1815
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• 2016

In this study, quality characteristics of three different kinds of Gat Kimchi, added with Cheonnyuncho fruit (C-fruit) water extract, Cheonnyuncho cladodes (C-cladodes) water extract, and without Cheonnyuncho water extract (control group), were investigated during storage for 80 days at $5{\pm}1^{\circ}C$. In terms of mineral content of Gat Kimchi, C-fruit group showed higher calcium and zinc contents than the control group, whereas Cheonnyuncho groups showed higher iron content, and C-cladodes showed higher potassium content than the control group. The pH was mostly higher in Cheonnyuncho groups than in the control group until 40 days of storage, whereas the pH of the C-cladodes group significantly decreased after 60 days. On the other hand, titratable acidity showed the reverse tendency during storage. Hunter's color L, a, and b values all increased during the storage period. The hardness value was significantly higher in Cheonnyuncho groups than in the control group after 40 days of storage, and hardness value of the C-fruit group was significantly higher than those of the other groups after 80 days of storage. In terms of sensory evaluation, there was no significant difference between the control group and Cheonnyuncho group during fermentation. As a result, the study suggests that addition of C-fruit extracts increase nutrition and function of Gat Kimchi during storage.

• Journal of Animal Science and Technology
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• v.44 no.1
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• pp.55-60
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• 2002

Two experiments were conducted to investigate the effect of dietary supplementation of plant phytase (Phytazyme$^{(R)}$) in corn-soybean meal based diets on utilization of phytase-bound phosphorus in laying hens and evaluate nitrogen(N) digestibility and phosphorus(P) availability in breeders. In the experiment one, three levels of the Phytazyme$^{(R)}$(0.05, 0.1, and 0.2% of diet) were added to diets containing a half of control TCP level(0.96%) for 4 wks. Feed consumption, egg production rate, egg weight and eggshell quality were recorded weekly. At the end of experiment, 8 birds per treatment were sacrificed, liver weight were weighed and right tibiae were removed for determination of P content. The second experiment was conducted to evaluate the P availability and nitrogen digestibility in breeders fed same diets for 2 wks. Feed and excreta were collected to determine the P and N contents for the last three days of experiment two. Addition of Phytazyme$^{(R)}$ resulted in no effects on feed intake, egg product rate, egg weight and egg shell quality. P excretion decreased and its availability enhanced as phytase supplementation increased in diets. Dietary supplementation of Phytazyme$^{(R)}$ above 0.1% level in corn-soybean meal based diets did not have an adverse effect on production and decreased level of phosphorus in excreta.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.475-482
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• 1999

The effect of boiling with grain vinegar and citric acid on the dissolution of Ca. Mg and P out of beef rib bone during stew preparation was investigated. As the concentration (0, 0.5, 1.0, 2.0%) of grain vinegar and citric acid increased, the amount of Ca, Mg and P dissolved out of the rib bone increased compared with the control. The increase in boiling time(1, 2, 4, 8, 12 hour) also showed the same result. Between the two acid condiments citric acid extracted more Ca, Mg. P compared with the grain vinegar at the same concentration. The pH of the rib bone stew added with the acid condiments increased gradually during the boiling process. In sensory evaluation. the rib bone stew boiled for 12 hours with 2% grain vinegar was highly evaluated compared to the stew prepared with citric acid.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.179-186
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• 2006

To investigate the production of yogurt added with desalted bamboo shoots, the component analysis was conducted. Desalted bamboo shoots contained 82.59 % of moisture, 4.56 % of protein, 0.52 % of lipid, 0.50 % of ash and 11.72 % of total dietary fiber. The main mineral elements were Ca, P, S, Na, Mg and K. Yogurt base fermented with 0.005 % ABT-5 starter inoculum at $40\;^{\circ}C$ for 13 hr. For the preparation of bamboo shoots yogurt, various sugaring bamboo shoots were added to the yogurt base. Results of sensory evaluation of the yogurt containing bamboo shoots indicated that color, odor, taste, flesh size, flesh amount, mouth feel, and overall acceptability of the 15 %(w/v) bamboo shoots dicing $(5{\times}5{\times}5\;mm)$ showed higher preference than others. When bamboo shoot yogurt was kept at $4\;^{\circ}C$ for 15 days, pH, titratable acidity, viable counts of lactic acid bacteria and Bifidobacterium bifidum of yogurt were not changed.