• Korean journal of food and cookery science
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• v.12 no.2
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• pp.200-206
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• 1996

This study was carried out in order to investigate the effect of additives on Jeungpyun (fermented and steamed rice cake) Preparation. Soy bean flour, whole milk Powder, skim milk Powder, egg yolk, egg white, and mugwort were added in the Preparation of Jeungpyun. There were not significantly difference in loaf volume between control and experimental groups addfd egg yolk, egg white and mugwort. In sensory evaluation, the hardness of Jeungpyun containing of soy bean flour, milk Powder, and egg were lower than control The Jeungpyun containing mugwort was more bitter and harder than the control. The rheological properties measured by texturometer were significantly different among the Jeungpyun added with different kinds of additives. The hardness was significantly lower in Jeungpyun containing whole milk Powder and soy bean flour and springiness was higher in mugwort Jeungpyun compared with the control. In 4$^{\circ}C$ storage, retrogradation of Jeungpyun assessed from hardness measured by texturometer was delayed by addition of soy bean flour and whole milk powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.202-207
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng extract, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria and unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$^{\circ}C$ and the sensory evaluations were carried out at 1st, 3rd and 5th week. As a result of sensory test, unfermented ginseng-whey beverage (A) with sweetener and honey (storage at cold temp.) in overall eating quality obtained the best score (8.64~8.86) due to stronger sweetness and weaker sourness, bitterness, astringent taste and aftertaste. The fermented ginseng-whey beverage (C) which was stored at 4$^{\circ}C$ with inoculation of Lac. acidophilus and Lac. delbrueckii sub-sp. bulgaricus and the unfermented samples stored at room temperature with sweetener, honey and Japanese apricot received a good evaluation. But, the fermented beverages (E, F) stored at room temperature obtained the lowest score (2.92~3.58).

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.74-81
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• 1995

In the proximate composition of the yams of home product, wild yam was most abundant in crude lipid and crude protein, and those content in the cultivated yams, cultivated long yam and cultivated short yam were similar. Cultivated long yam is the richest in crude ash. African yam had more crude lipid and crude protein compare to those of home product yams. Especially, the amount of crude lipid in African yam was four-fold of home product yams. In the mineral content, Ca was the richest mineral in four kinds of yam. The rest of mineral were in order of Fe, Mn and Zn. Among the home product yams, the Ca content of wild yam was higher than that of cultivated yam. The contents of Fe, Mn and Zn were also high in wild yam compared to cultivated yam. In the composition of free sugars, the sucrose content is the highest in wild yam, cultivated short yam and African yam. in order The fructose content was the most abundant in cultivated long yam and the next was sucrose. The composition of free fatty acids were in order of lactobacillic acid, palmitic acid and palmitoleic acid. Crude saponin contents of the home products were almost similar levle, but crude saponin of wild yam was more abundant than that of cultivated yam. And crude saponin of African yam was much more abundant compared that of other home product yams. there is not much difference in the kinds of saponin from the home product yams. However, the amount of each saponin from the home product yams was different. In case of African yam, 'b' saponin did not appear and 'e' saponin was higher compared with home product yams. In African yam, the bitter taste from ethyl acetate layer was the strongest, and the next was n-butanol layer. It is possible that there was a powerful UV absorption material in the bitter taste of ethyl acetate layer and also supposed that there were saponin and phenol is material.

• Food Science and Preservation
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• v.16 no.4
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• pp.506-511
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• 2009

We investigated changes in quality during storage of cookies prepared with pine needle powder these are functional foods. We chose the quantity of pine needle powder (0%, 3%, 6%, or 9%, by weight) and storage time (1 day, 3 days, or 5 days) as independent variables and conducted sensory tests, measured chromaticity, and investigated physical properties. Differences in sweetness (p<0.05), bitterness and overall preference (both p<0.001), were noted on sensory testing, and were all significant. The degrees of brightness (p<0.001), redness (p<0.001), yellowness (p<0.001), and hardness (p<0.05) increased significantly as pine needle powder content increased, and changes in brightness and redness (both p<0.01) during storage were also significant.

• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.675-681
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• 2019

The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.724-732
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• 2021

This study used response surface methodology to investigate the optimal conditions to reduce the bitterness of alcalase-treated anchovy hydrolysate (AAH) by the aminopeptidase active fraction (AAF) derived from the common squid Todarodes pacificus hepatopancreas. The central composite design selected AAF/AAH ratio (X₁, %) and hydrolysis time (X₂, h) as independent variables, and the degree of hydrolysis (Y₁) and bitterness (Y₂) as dependent variables. The uncoded values of the multiple response optimization for independent variables were 3.4% for the AAF/AAH ratio and 9.2 h for the hydrolysis time. The predicted values of the yield and bitterness score of alcalase-AAF continuously treated anchovy hydrolysate (AAAH) under the optimized conditions were 68.9% and 4.6 points, respectively. Their measured values of 69.5% for yield and 4.6±0.5 points for bitterness were similar to the predicted values. The food components of AAAH were 91.4% (moisture), 7.5% (protein), 0.1% (lipid) and 0.6% (ash). The findings indicate the potential value for use as an anchovy seasoning base. The results also confirm that the bitterness of AAH was remarkably improved by AAF and implicates AAF derived from squid hepatopancreas as a good enzyme to catalyze reduced bitterness.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.12a
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• pp.75-75
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• 2020

여주(Momordica charantia L.)는 인도 동부와 남중국 등 열대 아시아 지역이 원산지로, 열대 및 아열대를 비롯하여 온대 지역까지 널리 재배되며, 열매를 식용으로 하여 주로 채소로 재배되고 있는데, 쓴맛 때문에 '쓴오이' 라고도 부르지만 당뇨와 고혈압 등 성인병과 장 기능 개선 성분을 함유하고 있다고 알려지는 등 건강기능성 작물로 국내에서도 전국적으로 재배가 되고 있어서, 국내 재배현황과 재배농가의 실태를 조사하여 재배 애로사항 및 발전과제를 도출코져 하였다. 여주의 국내 재배는 2012년 재배면적이 10ha에서 빠르게 증가하여 2017년 606농가 107.9ha로 정점을 이루고, 점차 감소하여 2019년 232농가 59.9ha에서 재배 하였으며, 2019년 재배면적이 많았던 시군은 함양, 강진, 양주, 천안 등 이었다. 여주의 재배작형은 보통재배(육묘후 노지재배) 농가가 가장 많고, 노지재배(직파), 반촉성재배(조숙재배), 촉성재배 형태의 농가가 있는데, 보통재배(육묘후 노지재배)는 3월 하순~4월 상순에 파종 및 육묘한 후 5월상순 노지에 정식하여, 6월 하순부터 가을에 서리가 내리기 전까지 수확한다. 농가의 재배품종은 일본 등 외국도입종의 종자를 종자회사로 부터 구입하여 재배하고 있으며, 재식방법, 시비관리, 줄기유인 등 표준재배법이 정립되지 못하여 농가별로 다양한 방법으로 재배하고 있는 실정이다. 수확은 열매가 완전히 익기전에 생여주 상태에서 수확하고 있으며, 일반 재배농가는 생여주 판매가 10~20%, 건여주 판매가 80~90% 비율이며, 생여주로 100% 건조업체에 판매하기도 하고, 건여주로 100% 건조하여 판매하는 농가도 있다. 국내재배 안전성 향상을 위하여 필요시 되는 기술개발 과제는 용도별 품종육성 및 종자생산 보급, 고품질 여주 생산을 위한 재배관리 기술, 지역별 생산 여주과실의 성분 품질관리 및 건조 가공기술, 여주의 건강기능성 식품 지정 고시 방안 등으로 전문기관에서의 연구개발이 필요하다.

• Journal of dental hygiene science
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• v.12 no.2
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• pp.145-153
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• 2012

This study aims at investigate dietary behaviors, smoking and drinking status of university students depending on their gender and residential patterns, and analyzing relationships with their subjective health status. The subjects of this study was 538 university students in Metropolitan areas from May 10-31, 2010. Data were analyzed with chi-square test, fisher's exact test, t-test and stepwise multiple regression SPSS 12.0. Male students higher frequency on the intake of eggs, meats and carbonated drinks than female students. The group residing at one's own house showed higher frequency on the intake of beans, fruits and milk than the self-boarding group or other groups(p<0.05), while preferring sweet taste the most. Male students were significantly higher than female students in the amount of smoking and drinking(p<0.05). They had positive recognition on their health conditions as they have higher frequency on the intake of potatoes, seaweeds, green tea and milk with less frequency on the intake of eggs, fast foods and drinking amount. Accordingly, it was considered necessary to have continuous education on nutrition and social supports to prevent their dietary behaviors from leaning on convenience or preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.871-876
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• 2002

This study was conducted to verify the relation between relation between vegetarian diet and the serum lipid levels, blood sugar and blood pressure from October 1996 to February 1997. The vegetarians subjects were 245 Buddhist nuns (age:23～79 yrs) and control subjects consisted of 235 healthy female adults (age: 23～70 yrs) selected from the teachers, the nurses and the housekeepers living in Chinju Gyeongsang Nam-do. The contents included anthropometric measurement, questionnaires about eating behavior score and preference for taste and biochemical characteristics of the blood. The results were summarized as follows. The average duration of vegetarian diet of the vegetarians was 13.1 years. Vegetarians prefer to a pepper, a sweet and a acidic in the right order but that non-vegetarians prefer to a sweet, a acidic and pepper in the right order. Both groups of less than a decade and more than two decade of vegetarian diet prefer to a pepper, sweet, a acidic, a bitter, a salty and a lily, and a 10～20 yr group with vegetarian diet was fond of a pepper, a bitter, a acidic, a sweet, and a oily, in the right order. This seems to be ascribable to a difference in the health knowledge and interest. Vegetarians and non-vegetarians who said that they were fond of salty were 38.8% and 52.8%, medium was 33.9% and 33.6%, and not salty was 27.3% and 13.6%. Eating behavior score of vegetarians and non-vegetarians were 25.1 and 23.1 respectively. Eating behavior scores of vegetarians were significantly higher than those of non-vegetarians (p<0.05). Eating behavior scores of the group with more than a decade of vegetarian diet were significantly higher than those of the group with less than a decade of vegetarian diet. Levels of serum total-cholesterol, LDL-cholesterol, and AI of the salty group were significantly higher (p<0.05) than those of not salty group. Levels of serum triglyceride, HDL-cholesterol, blood sugar had no significant relation with preference of salty. Blood pressure was not related with preference of salty, but that of those who prefer a salty tended to be high. This study also reveals that the preference of a salty was significant influence on serum total-cholesterol, LDL-cholesterol, and AI, but the vegetarians did not prefer salty and have a good eating behavior. Consequently, vegetarian diet can be considerably effective in reducing the level of the risk factors of cardiovascular disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1823-1829
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• 2016

This study investigated the optimal percentage of brownies substituted with rice bran dietary fiber (3%, 6%, 9%, and 12%). The sample and control were compared for quality characteristics, specific gravity, viscosity, pH, moisture content, water activity, specific volume, color, textural characteristic, consumer acceptance, and CATA (check-all-that-apply). The specific gravity of the control sample was not significantly different among the samples. The viscosity was highest at the brownie containing 12% of rice bran dietary fiber. Moisture content and water activity were highest in the 6% sample. pH of control sample batter was highest, but reduced with increasing amounts of rice bran dietary fiber. For colors, lightness of the 6% sample batter was highest at 25.31, and redness and yellowness significantly increased with increasing amounts of rice bran dietary fiber. For textural characteristics, hardness, and chewiness significantly increased with increasing amounts of rice bran dietary fiber. Cohesiveness and resilience were not significantly different between samples. In the sensory evaluation, overall acceptability was highest in the control group and lowest for the 12% sample. In the frequency analysis of the CATA, as rice bran dietary fiber was added, the amount of bran flavor, oliy, and unpleasant increased while frequency of bitterness, sweetness, and chocolate taste decreased. In the principal component analysis, characteristics of unpleasant, oily, soybean flavor, and sweetness were strongly detected in the 12% sample. The control sample showed strong sweetness and bitterness. The results indicate that 3% to 6% rice bran dietary fiber is appropriate for production of brownies.