• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.752-758
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• 2012

We conducted this study to investigate the quality and antioxidant properties of saccharified strawberry gruel with different ratios of strawberry rice mash. Different samples of saccharified strawberry gruel with different ratios of strawberry puree were prepared, and the proximate composition, sweetness, pH, acidity, color difference, texture, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing strawberry puree content, the proximate compositions, sweetness, and total acidity of the strawberry gruel increased, and pH decreased significantly (p<0.05). Saccharified strawberry gruel prepared with 15% to 45% strawberry puree displayed significantly lower viscosity. As the amount of strawberry puree increased, the Lvalue, and b-value decreased, whereas the a-value increased. The free sugar content of fructose, glucose, maltose, sucrose, and total free sugar increased significantly (p<0.05). Strawberry gruel with 30% added strawberry puree was the most preferred for, its color, flavor, taste, texture, and overall acceptability preference. With increasing strawberry puree content, the total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging of strawberry gruel increased significantly (p<0.05). From these results, we found that adding 30% strawberry puree was the best way to make gruel with high sensory qualities.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.65-70
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• 2005

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.01). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulcis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.875-881
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• 2001

For beverage using Citrus reticulata, Ostrea gigas and medicinal herbs were formulated by determining optimum ratio of mixing to several other ingredients, the results of element and amino acid analyses with Ostrea gigas and Citrus reticulata were as follow. The mineral contents of Ca and Na in Ostrea gigas were 18.8 ppm and highest as 23.8 ppm, respectively. The content of aspartic acid in Citrus reticulata was 14290.431 pmol, and 8 kinds of essential amino acid contained. In the sensory test of beverage using Citrus reticulata, Ostrea gigas, the sensory score(color, taste, flavor) were the best on mixing ratio of Citrus 1g, Amomum 0.25g, Pueraria 0.5g, Ostrea I2g, citric acid 1g, sodium benzoate 0.5g, aspartic acid 0.5g, raw sugar 90g. The general analyses were similar 3 kinds of sample.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.411-416
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• 2002

The effects of electrodialysis (ED) alone or ED plus ultrafiltration (UF) on deacidification of mandarin orange juice were studied by using a commercial ED stack with ion exchange membranes. ED processing, reduced the total acidity of the juices by 30% (0.6~0.7% as total acidity) after 50 min and by about 60~70% (0.23~0.4% as total acidity) after 100 min, as compared to the control juice. However, the acidity reduction after 50 min of ED was determined to be suitable, when considering total acidity (0.6~0.7%, w/w) and current efficiency. There was no color change in the juices following ED, and the pH and Brix were only slightly decreased. Furthermore, ascorbic acid and citric acid concentrations showed only minor decreases, and amino-N, free sugar, and flavonoid contents remained almost unchanged. Therefore, we concluded that the nutritional integrity of the juice was maintained. ED combined with UF may be effective, not only in preventing membrane fouling, but also in preserving the nutrients, such as ascorbic acid, in citrus juice.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.769-776
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• 2013

The purpose of this study was to develop functional bread added with dried mulberry pomace. The effect of dried mulberry pomace (0, 1, 3 or 5%) on the quality characteristics of breads was evaluated. The weight, volume and height were higher in bread added with dried mulberry pomace, compared with control bread. As the concentration of the dried mulberry pomace increased, decreased in pH and increased in acidity. The sugar concentration($^{\circ}Brix$) and reducing sugar(%) increased with the amount of dried mulberry pomace. The hunter color system L(lightness) and b(yellowness) value of the crumb of breads with increasing dried mulberry pomace were decreased, but the a(redness) value was increased. Contents of total phenol increased with addition amount of dried mulberry pomace. The antioxidant activities such as DPPH and hydroxy radical scavanging activity of the dried mulberry pomace increased with increase of dried mulberry pomace amount. The sensory results showed that scores of over-all preference of the breads added with dried mulberry pomace were higher than that of control.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.155-159
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• 2006

Models capable of predicting the product quality of mixed apple and carrot retentates (MACR) have been developed using response surface methodology and used to characterize the effects of processing conditions including average transmembrane pressure (ATP), temperature, and blend ratio. Color, soluble solids, total sugar, vitamin C, acidity, turbidity, and viscosity were used to assess the product quality following the ultrafiltration (UF) process. $L^*-value$ decreased with increased ATP, but the value was not affected by changes in temperature. Blend ratio also greatly influenced the $L^*-value$. Redness ($a^*-value$), on the other hand, was less affected by temperature and ATP. As the ATP and temperature increased, yellowness increased gradually. Soluble solids contents appeared to decrease gradually as the ATP increased for all blend samples, but the effect of temperature seemed to be less. Total sugar content was more affected by temperature than ATP. In general, samples containing 75% carrot had higher amounts of vitamin C regardless of processing conditions. Changes in acidity were also complex and appeared to respond to interactions among ATP, temperature, and blend ratio. Turbidity increased for all samples as both ATP and temperature increased. The higher the amount of carrot in the blend samples, the higher values for turbidity. Although the changes were small, viscosity appeared to increase as the ATP and temperature increased during UF.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.41-49
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• 1991

The objective of this study was to evaluate the effect of the Shinggumchopyun when the making of Shinggurnchopyun with the several kinds of sweeteners and amount of water on the texture. The evaluation of these results were as followings: 1. The standard recipes of Shinggurnchopyun were three cases. The first case was rice powder 350g, Shinggurnchopyun powder 7g, sugar 50g, water 90$m\ell$l. The second case was rice powder 350g, Singamcho powder 7g, syrup 50$m\ell$, water 60$m\ell$. The third case was rice powder 350g, Singamcho powder 7g, syrup 50$m\ell$, water 60$m\ell$. 2. According to the sensory evaluation, there were significant differences of appearance, softness, moistness and over all quality among samples. And there were no significant differences of color, flavor, grain and chewiness among samples. 3. The moisture contents of Singgamchopyun were (syrup) 40.14%, (honey) 41.17%, (sugar) 43.46%. 4. Judging from the results of Instron Universal Testing Machine, it was found that there were no significant differences in each treatment of the Cohesiveness, Springiness, Gumminess, Chewiness of Singamchopyun without only hardness.

• Korean Journal of Pharmacognosy
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• v.14 no.4
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• pp.197-200
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• 1983

This study is concerned with quality and analysis of nutritive value of commercially available honey and pollen load. Of thirteen kind of commercially available honeys, acid levels were less than KP IV standard. Color reaction for ammonia, resorcine and varium chloride was negative and trace of starch and dextrine was not detected. There were no extraneous materials in honey samples. Specific gravity of sample was slightly higher than KP IV standard. Total ash lied between 0.01 and 0.15% of honey weight which was less than KP IV standard, except 0.56% of Castanea Honey. Studies on mineral compositions (AAS) for honeys and pollen loads showed that $Na^+,\;K^+,\;Ca^{2+},\;Fe^{2+}\;Cu^{2+}\;and\;CO^{2+}$ were the most commonly occuring minerals. Pollen loads showed higher levels of mineral contents than honeys. Castanea Honey revealed rich in minerals. $Cd^{2+}\;and\;Pb^{2+}$ were found relatively higher level in Robinia Honey. Reducing sugar level showed $60{\sim}70$ in honeys and $25{\sim}30$ in pollen loads. Non reducing sugar varied between 2 to 7% in pollen loads.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.811-818
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• 2014

The quality characteristics and antioxidant activities of makgeolli added with different amounts of pomegranate powder (0%, 5%, 10%, 15%, 20%) were investigated. Although pH was reduced with increasing concentrations of pomegranate powder, all pH values rapidly decreased for 2 days, and then gently increased afterwards. Total acidity increased until 3 days of fermentation and then slowly increased. Sugar and reducing sugar contents reached maximum levels after 1 day of fermentation and gradually decreased until 7 days. Alcohol content remarkably increased until 2 days and gradually increased until 7 days. The addition of over 10% pomegranate powder increased yeast count until 3 days of fermentation, followed by a decrease. In the sensory evaluation, color, flavor, sweetness, and overall acceptance decreased with increasing concentrations of pomegranate powder, and sourness and bitterness slightly increased. Early antioxidant activity improved according to the concentration of pomegranate powder, but addition of 15% and 20% pomegranate powders reduced antioxidant activity from 3 days of fermentation. In conclusion, addition of 10% pomegranate powder would be the most suitable to manufacture pomegranate makgeolli.