• Korean journal of food and cookery science
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• v.29 no.5
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• pp.525-531
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• 2013

Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter's color values revealed the increase of redness(a value) and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29 tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest $EC_{50}$ value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.710-716
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• 2015

This experiment was carried out to find the quality characteristics of yanggaeng added antioxidant rich collagen powder in the color, sugar contents, texture, radical scavenging activity and electronic nose detected flavor. L value and a value kept decreased as the more collagen powder was added in the yanggaeng while b value was increased significantly at the same time. Sugar contents was increased significantly from $43^{\circ}$Brix in the control to 48% in the 10% treatment (p<0.05). Hardness in the 10% treatment of collagen powder increased biggest among the treatments but springiness decreased when hardness increased. And adhesiveness, cohesiveness, gumminess and chewiness were also increased with more the collagen powder in the treatments, therefore 10% treatment showed biggest result significantly. Radical scavenging activity kept increased with higher addition of collagen powder and it resulted 60% of radical scavenging activity in the 10% treatment. In the flavor test under electronic nose experiment, 10% of collagen powder treatment was believed it flavored most for it was found in the furthest from the AIR location. Control was found also in the nearest from the AIR, which meant it has least flavor than any other treatment. Also 2.5% and 5% of collagen powder added treatments showed little differences of flavor from control, which meant 5% of treatment was believed idea condition in the treatments. With the above experimental results, 5% of collagen powder treatment in the yanggaeng manufacturing was chosed as the best mixture ratio in the test.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.886-894
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• 2012

For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.196-203
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• 2018

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355~366 kcal, pH 5.42~5.45, sugar $3.53{\sim}3.96^{\circ}brix$, color 33.82~44.25 (L), 2.27~3.52 (B) and total free amino acids 2,200~2,699 mg/100 g. Total polyphenol contents had dry extracts 1,931.18 mg% and powder extract 1,382.43 mg%, DPPH and ABTs radical scavenging activities tended to increase with higher treatment concentration. Next, the results showed that dough liquid for seaweed snack manufacture which was added Doraji were as follows: Color became deep poppy red with increased addition of Doraji. The texture of adhesiveness, cohesiveness, chewiness, and brittleness tended to decrease with addition of Doraji. The springness showed the opposite tendency. Accordingly, these results suggest that 20% of dry Doraji extract is a proper proportion so that it can be added to the rice dough liquid to produce form Doraji (dry and powder) containing seaweed snacks.

• Journal of the Korean Home Economics Association
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• v.44 no.3 s.217
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• pp.163-169
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• 2006

The effects of adding Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders on the quality characteristics of bread were investigated. The moisture, crude protein, ash, reducing sugar and vitamin C contents of Angelica plant (Bakluncho) powder were 7.78%, 6.07%, 7.37%, 6.13% and 50.10mg%, respectively, and of Angelica gigas (Senggumcho) powder were 8.69%, 12.28%, 5.15%, 2.21% and 108.00mg%, respectively. The lightness value decreased but the redness and yellowness values increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The mechanical hardness of bread decreased with the addition of 3% of Angelica plant (Bakluncho) powder, but increased with the addition of 1% and 5% of Angelica plant (Bakluncho) powder. The mechanical hardness of bread decreased with the addition of 1%, 3% and 5% of Angelica gigas (Senggumcho) powder. In sensory characteristics, the crust color, crumb color, moistness and springiness decreased, but aroma and hardness increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The savory taste and overall quality of breads with 1% Angelica plant (Bakluncho) and 1% Angelica gigas (Senggumcho) powders were higher than without either powder. A negative correlation was observed between mechanical hardness and overall bread quality with the addition of Angelica plant (Bakluncho) powder, while a positive correlation (p<0.01) was observed with the addition of Angelica gigas (Senggumcho) powder.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.73-81
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• 2018

The objective of this study was to investigate their physicochemical properties and antioxidant activities of white radish teas such as pH, color value, total polyphenol contents, total flavonoids, DPPH radical scavenging activity, reducing power and sensory evaluation. They were processed by drying(AD), drying and roasting(ADR), steaming and drying(SAD), and steaming, drying, and roasting(SADR). As a result, the pH of ADR, and SADR tended to be significantly lowered and SADR was the lowest at $5.48{\pm}0.14$(p<0.001). Additionally, ADR and SADR were significantly different in color and browning value, compared to AD and SAD. There was no significant difference in reducing sugar content depending on processing methods. The total polyphenol content and total flavonoid content of the teas were significantly increase after roasting. DPPH radical scavenging activity was significantly higher in ADR and SDAR than in AD or SAD by 1.1~1.5 times(p<0.05). Compared with ADR and SADR after roasting, the sensory characteristics of AD and SAD were significantly lower than those of roasted ADAD and SAD, respectively. From the above results, it was concluded that the roasting process is a major process that affects the physicochemical quality characteristics and antioxidant activities.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.919-923
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• 2002

'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute, were cultivated using direct sowing method, and all fruits were harvested five times at on interval of one week, and were grouped into five grades by color and appearance (drying degree). The amount of red fruits increased gradually with increasing harvest time, and at the fifth harvest time, the ratios of red fruits were 80.9 and 79.1% for Manita and HL, respectively. Among red fruits, the portion of ROO grade (red pepper dried considerably on the plant) was 42.9%, RO (red pepper dried partially on the plant) 31.9%, and RF (fresh red pepper) 6.1% for Manita. For HL, the portions of RO and RF were 56.7 and 22.4%, respectively. As fruits aged, the redness intensified. ROO, RO, and RF fruits had ASTA color values of 150.4, 140.1, and 107.4 for Manita, and for HL, those of RO and RF were 100.0 and 77.1, respectively. The contents of capsaicinoids, organic acid, and sugar were not significantly different with the harvest time.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.129-135
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• 1988

The changes of sugar content and invertase activity during maturation of plum fruits, and properties of the enzyme were investigated in this study. The soluble sugars in plum fruits were mainly sucrose, glucose and fructose. The sucrose content in the fruit increased slowly at the early stage of maturation and then decreased slightly. At the final stage, the sucrose content increased remarkably with maturation. The contents of glucose and fructose increased slowly at the early stage of maturation following decrement at middle stage. At the final stage, glucose content decreased continuously while fructose content increased again following decrement. Invertase activity in the fruit increased during maturation showing maximum at the onset of color change and after that, decreased remarkably. The optimum pH and temperature of invertase activity were pH 5.0 and $65^{\circ}C$, respectively. The enzyme was most stable at pH 5.0 and retained 75% of its activity after incubation at $70^{\circ}C$ for 15min. The enzyme was activated by $Cu^{{+}{+}}$, $Ca^{{+}{+}}$, but inhibited by $Hg^{{+}{+}}$ remarkably.

• Food Science and Preservation
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• v.15 no.2
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• pp.203-208
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• 2008

This study was conducted to evaluate quality of domestic wines, with a long-tenn goal of improving their quality. We compared the characteristics of 19 domestic and imported red wines. The titratable acidity of imported wines ranged from 0.5-0.6% and that of domestic wines ranged from 0.4-0.8%. The sugar content of domestic wines ranged from 4-10% whereas all imported wines had a sugar content below 1.0%. Red color value and tannin contents were generally high in imported wines and some domestic wines had similar tannin levels. For ratio of total sulfite contents below 10 mg/L, domestic wines were higher with 36.8% than imported wines with 5%. Volatile acid contents were higher in domestic wines than in imported wines, which may be due to contamination of domestic wines by acetic acid bacteria.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.209-214
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• 1997

The canned fruit flesh of orange (Onju, Citrus unshi Marc.) was stored at $5^{\circ}C,\;15^{\circ}C,\;and{\;}30^{\circ}C$ for 4 months and the contents of sugar, organic acids and vitamin C of stored orange were investigated. The contents of reducing sugar of orange stored for 4 months slightly increased from 4.91% to $5.39{\sim}7.95%$ and decreased as the temperature rised. The sugar was composed of $6.63{\sim}18.09%$ sucrose, $3.86{\sim}9.12%$ glucose and $3.59{\sim}9.51%$ fructose. The content of sucrose used in manufacturing process was the highest and decreased as the temperature rised and as the storage period prolonged, whereas the contents of glucose and fructose increased as the storage period prolonged. The content of citric acid in the sample was the highest $(50.41{\sim}90.15\;mg%)$ among the-citric, malic, maleic, ${\alpha}-ketoglutaric$ and oxalic acids. The organic acids decreased as the temperature rised after storage for 4 months. The content of vitamin C was $8.28{\sim}14.29\;mg%$ and decreased most pronouncedly at $30^{\circ}C$ after storage. The color of the samples did not change significantly, but the degree of transparency, L was $20.41{\sim}23.01$ after storing the sample.