• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.22-30
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• 2014

In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.663-669
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• 2014

We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at $7^{\circ}C$ and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at $37^{\circ}C$; that is, this product is expected to have a refrigerator shelf life of 3 months.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.475-481
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• 2007

A total of 40 Korean native pigs (gilt 21, boar 19) were used to investigate the meat quality, nutritional and sensory properties by gender. Gilts had significantly lower moisture and ash contents (%) than boars, but protein contents were not significantly different between the gender (p<0.05). Gilts contained high intramuscular fat contents were significantly lower in Warner-Bratzler shear force (WBS) and Water holding capacity (WHC) when compared to those of boars. There was no significant difference in meat color L (lightness) and a (redness) values between the gender (p>0.05), but gilt had higher b (yellowiness) values than boar. Regarding amino acid compositions, there were glutamic acid (3.25%), aspartic acid (1.94%) lysine (1.83%), leucine (1.77%), alanine (1.17%) and arginine (1.15%) for gilts and boars. There were no significant differences in the contents of the minerals such as calcium, potassium, phosphorous, sodium, magnesium, iron, zinc and copper (p>0.05). The results of fatty acid composition showed that gilts had significantly higher C16:1n7, C18:1n9, in intramuscular fat., whereas they had significantly higher contents of C14:0, C16:0, C20:1n9, C20:5n3 in subcutaneous fat than boars (p<0.05). Boars had significantly higher contents of C18:0, C18:1n7, C18:2n6, C20:1n9, C20:4n6, C22:4n6 in intramuscular fat and they had significantly higher contents of C18:2n6, C22:4n6 than gilts in subcutaneous fat (p<0.05). In sensory evaluation, gilts had significantly higher scores in juiciness, tenderness and flavor when compared to boars (p<0.05).

• Food Science of Animal Resources
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• v.30 no.3
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• pp.419-426
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• 2010

This study was conducted to investigate the effect of different castration ages on meat quality and sensory properties of Korean native black goats over 410 days. For the experiment, 32 heads of goat (eight heads/4 treatment) were subjected to either a control (5 month non-castration), T1 (7 month castration), T2 (5 month castration) or T3 (3 month castration). The total weight gain for Korean native black goats was highest in the T2 group after feeding for 410 days and the weight gain/day tended to be similar to the total weight gain. The total feeding amounts were lowest (410.82 kg) in T3; however, the feed intake ratio was 16.39 in T2, indicating that it had the best feed efficiency among groups. The cooking loss and drip loss of the Korean native black goats was highest in the control, being 35.53% and 2.08%, respectively (p<0.05), while the total cholesterol of the treatments was higher than that of the control (p<0.05). Moreover, the overall sensory evaluation of the treatment groups was low, indicating that there was more meat flavor when compared to the controls in terms of juiciness, tenderness, flavor, texture, black goat off-flavor and overall evaluation (p<0.05). T2 was found to have the best meat flavor upon sensory evaluation. Additionally, the meat color of the control showed the highest $L^*$ value and Hue value, while T3 showed the highest $a^*$ value (3.61) and T2 showed the highest $b^*$ value and Chroma. The composition of fatty acids was 53.76% oleic acid in T2, while the amounts of Mono-unsaturated fatty acid (MUFA) were highest in T1 and T2 (p<0.05). As a result, the MUFA/SFA ratios of T1 and T2 were higher than those of the control (p<0.05). In conclusion, it is most advantageous to castrate Korean native black goats at the age of 5 months for the best performance and meat quality.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.305-314
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• 2005

This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

• Current Research on Agriculture and Life Sciences
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• v.26
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• pp.55-62
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• 2008

To obtain food materials of high isoflavone content from soy-sprouts, 8 soy-sprout varieties, Aga 1, Aga 2, Aga 3, Aga 4, Pungsannamulkong, Eunhakong, Jangkikong and Bosugkong, were grown into soy-sprouts for 7 days under light condition and stored for 5 days at 6 different temperatures; 3, 6, 9, 20, 30, and $40^{\circ}C$ in the dark. The isoflavone content of 7 days grown sprout varieties were highest in the order of Aga 3>Aga 1>Aga 2>Aga 4>Jangkikong>Bosugkong>Eunhakong>Pungsannamulkong. The highest isoflavone content of Aga 3 was $4,619{\mu}g/g$. The isoflavone content of soy-sprouts showed much varietal differences depending on the storage temperatures. Comparative high isoflavone content was obtained at storage temperatures of $6^{\circ}C$ and $20^{\circ}C$ while most of varieties showed low isoflavone content at $9^{\circ}C$ and $30^{\circ}C$. No constant trend in isoflavone content for the tested varieties along with the days to storage but most of varieties showed the highest isoflavone content in 3 days of storage. On the contrary, Aga 4 and Jangkikong showed high isoflavone content even at 5 days of storage. The comparatively high isoflavone content for 4 varieties including of Aga 3 out of 8 varieties was obtained from the treatment of one day storage at $20^{\circ}C$. Out of all treatments, the highest isoflavone content was obtained from one day storage at $20^{\circ}C$ for Aga 3 and the content was as high as $11,705{\mu}g/g$. In this experiment, soy-sprouts were believed to be made continuous growth during the storage because the sprouts were being dipped in water during the temperature treatment to protect soy-sprouts from drying. Thus, it is inferred that additional researches should be made to establish better method to increase isoflavone content in soy-sprouts during the storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.840-846
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• 2015

We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, $8.42^{\circ}Bx$ of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, $8.2^{\circ}Bx$ of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.352-359
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• 2016

White bread added with brown rice fiber was prepared by addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase. Effects on product quality and sensory evaluation were examined. There were no significant differences in pH of dough before the 1st fermentation among the experiments. Dough made by addition of hemicellulase had a significantly higher pH after the 1st fermentation compared to the control group, whereas pH of bread had reverse effects. Fermentation power of dough expansion increased as incubation time increased. Addition of hemicellulase to samples significantly increased specific volume, baking loss, and water activity compared to the control sample. Moisture content was the lowest upon addition of 0.020% hemicellulase. For color, lightness was the highest in the control bread samples, greenness of the 0.015% addition sample was the lowest and yellowness of the 0.005% addition sample was the highest. For textural characteristics, hardness, gumminess, and chewiness were maximum in the control group. Cohesiveness and springiness were not significantly different between the samples. In the sensory evaluation, color, flavor, bran flavor, bitterness, astringency, and coarseness were not significantly different among the samples. Softness and overall acceptability were highest at the 0.020% addition level but lowest at the 0.010% level. The results indicate that addition of 0.020% hemicellulase to brown rice fiber white bread is optimal for quality and provides products with reasonably high overall acceptability.

• Food Science and Preservation
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• v.24 no.3
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• pp.472-482
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• 2017

To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.2
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• pp.85-91
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• 2005

Nutrients are built up in paddy soils after greenhouse vegetable cultivations with relatively high rates of chemical fertilizers and composts during winter season, and the continuous nutrient accumulation is problematic in crop cultivation. Rice cultivation after greenhouse vegetables is one option for removing the accumulated nutrients in the soils. The object of this experiment was to examine the effect of reduced fertilization to rice on the removal of accumulated soil nutrients and rice yield in greenhouse vegetables and rice cropping system. Experiments were carried out at Changwon and Uiryeong in Gyeongnam province in 2001. The cropping systems were watermelon-rice and pumpkin-watermelon-watermelon-rice in Changwon and Uiryeong, respectively. The soils were Gangseo series (coarse loamy, mixed, nonacid, mesic family of Aquic Fluventic Eutrochrepts) at Changwon and Hampyeong series (fine loamy, mixed, mesic family of Fluvaquentic Dystrochrepts) at Uiryeong. Treatments of conventional fertilization ($N-P_2O_5-K_2O=11-4.5-5.7$, $kg\;10a^{-1}$), no basal fertilization, no top dressing, and no fertilization were included in the experiments. Plant growth and total nitrogen content in the plant were greater as the amount of fertilizer applied were increased. Whereas $SiO_2/T-N$ rate in rice plant and nitrogen use efficiency were greater as the amount of fertilizer applied were reduced. Rice yields were not significantly different among the treatments of conventional, no top-dressed, and no-basal fertilization in Uiryeong, and the rice yields were significantly also not different between the treatments of conventional and no top-dressed in Changwon. The removal of salts in soils after rice cultivation was the highest at the treatment of no-basal fertilization in both of the sites. Therefore, reduced fertilization for rice cultivation after greenhouse vegetables could remove salts accumulated in paddy soils without any significant reducing of rice yield.