• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.893-898
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• 1996

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi Prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the sanlples. The capsaicin equivalent was in tile order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.l5mg%, total sugar content 15.79% and ASTA color value 178.2.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.353-360
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• 2001

Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.266-271
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• 2007

The pH, acidity, color, reducing sugar, total sugar, alcohol, and organoletic characteristics of Takju containing puffed rice powder (0, 25, 50 and 75%) were investigated during fermentation for 10 days. After drastic decrease at Day 1, the pH increased gradually until Day 5 and then tended to decrease after Day 6. A lower concentration of puffed rice powder resulted in a greater pH reduction (p<0.05). Acidity increased quickly with days, especially for the 0% after Day 6 (p<0.05). After a sudden rise at Day 1, the Hunter ‘L’ value tended to decrease with days of fermentation. At the same day, the 75% showed the lowest Hunter ‘L’ value, however, it had the highest Hunter ‘a’ value except on Days 0, 3 and 10 (p<0.05). After a rapid reduction in reducing sugar on Day 3, no differences were observed in the samples (p<0.05). The 75% tended to be higher in reducing sugar. Total sugar decreased rapidly at Day 2, and then either remained unchanged or decreased after Day 3. With the exception of Day 4, the 75% had higher amounts of total sugar than the others at the same day (p<0.05). The Highest alcohol contents [13.0-16.4% (v/v)] occurred on Day 6. Higher alcohol concentrations were observed with higher puffed rice powder (p<0.05). In the sensory evaluation, no differences were detected between the 0% and those with puffed rice powder added (p<0.05).

• Food Science and Preservation
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• v.24 no.3
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• pp.406-412
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• 2017

In this study the physicochemical properties and antioxidant capacities of ginger (Zingiber officinale Rosc) Jungkwa with different kinds of sweeteners were determined. Jungkwa made with different sugars (sugar, xylitol, honey or oligosaccharides) were compared in aspect of physiochemical properties, antioxidant activities, total phenolic contents and sensory evaluation. Moisture contents Jungkwa treated different kinds of oligosaccarides showed highest value, in the order of honey, xylitol and sugar. $L^*$ value of Jungkwa treated with xylitol was the highest, $a^*$ value of Jungkwa treated with honey, sugar JungKwa were higher then others. Free sugar contents of Jungkwa treated with sugar showed the highest value in sucrose, glucose and galactose. Jungkwa with xylitol showed lowest value in all free sugar contents. Hardness and chewiness of Jungkwa treated with xylitol showed the highest value. The antioxidant activity measured by DPPH and ABTS radical scavenging activity and total penolic content were the highest in Jungkwa treated with honey, followed by Jungkwa treated with xylitol, oligosaccharides and sugar. Appearance and color of oligosaccarides and honey treated Jungkwa were preferred. In ginger taste, sweetness, chewiness were highest in sugar treated Jungkwa (not significant difference in treatments). As a result, honey treated Jungkwa has higher antioxidant activity and quality than other sugar treatments.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1251-1257
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• 2000

Red pepper powder (Capsicum annuum L.) is one of the most important ingredients for making kimchi. Various aspects of the quality of the red pepper powders (RPP) produced in Korea depending on the varieties and producing districts were compared. The evaluated intrinsic elements were vitamin C, carotenoid, capsaicinoid and free sugar contents and the extrinsic element was ASTA (American Spice Trade Association) colors. The vitamin C content was the highest in Johong (230 mg%) RPP among the varieties and Youngyang (263 mg%) RPP among the producing districts. Myungpum RPP that contains high level of carotenoids showed increased level of ASTA color, it exhibited positive relationship between carotenoid contents and ASTA color. Capsaicinoid level in RPP was the highest in var. Chungyang (126.1 mg%) that was usually used soup and pungent cook. Free sugar contents which is related to sweetness were the highest in Youngyang RPP Youngyang RPP that preferentially used in the preparation of kimchi showed the highest levels in vitamin C, carotenoid, ASTA color, and free sugar contents, but the contents of capsaicinoid was the lowest.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.481-486
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• 1996

This study was compared with conventional kochujang and the preparation of saccharification kochujanf with the utilization of waste cooked rice, rice cake, bread. Saccharification kochuiang tested to estimated the pH, reducing sugar and changes of organic acid conients, sensory evaluation during the aging at 60 days. Moisture content were increased about B-10% nd crude fat contents were decreased about 20-40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The Products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.480-485
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• 2015

Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at $110^{\circ}C$ for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or $70^{\circ}C$. The thermal treatment and the DHP treatments, both with and without integration with heating at $70^{\circ}C$, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at $4^{\circ}C$ for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.

• Korean Journal of Food Science and Technology
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• v.5 no.3
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• pp.163-168
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• 1973

In order to study on the effects of Bacillus natto on the soybean paste used natto, there were determind the contents of total nitrogen, amino acid, ammonia-nitrogen, total acid, reducing sugar and proteolytic activity etc. The results are summerized as follows; 1) Fermentation of natto paste were faster than koji paste and the fermentation period were sufficient in thirteen days. 2) The chemical components, color, taste and flavor of natto paste (added 15% natto) were excellent than the other soybean paste. 3) The contents of ammonia-nitrogen and amino acid of soybean paste were gradually increased during thirteen days in the fermentation, while total nitrogen contents were decreased. 4) After thirteen days of the fermentation, the contents of amino acid were decreased. 5) The contents of amino acid of natto paste were much more those of koji paste. 6) Total acid and reducing sugar contents indicated a rapid increased from nine to fifteen days during the fermentation, and a slower and decrease after fifteen days. 7) Total acid and reducing sugar contents of natto paste were somewhat higher than those of koji paste. 8) No significant difference was observed in the contents of reducing sugar and total acid according to the amount of natto added. 9) The contents of reducing sugar and amino acid were proportional to the proteolytic activity. 10) A flood soybean paste may be produced by adding 15% natto to the raw material in thirteen days of the fermentation.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.428-436
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• 2014

This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.