• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

• Food Science and Preservation
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• v.19 no.2
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• pp.235-242
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• 2012

The excellence of pigmented rice with respect to its nutritional composition was proven and the physicochemical properties of five kinds of rice (Jindo black rice, Jindo jeongmi, Boseong black rice, red rice, and green rice) were compared. The crude protein content of black rice harvested in Boseong (10.15%) were higher than that of the other varieties. The crude fat contents of pigmented rice (black, red, and green) were higher than those of polished rice (Jindo-jeongmi and black rice). Boseong black rice had the highest crude fat content. The major free sugar types in the rice varieties were maltose and glucose. The major mineral contents of the unpolished rice (pigmented rice) varieties were as follows: of P, 361.32~570.11 mg%; K, 196.63~210.04 mg%; Mg, 104.11~128.02 mg%; Na, 2.49~8.14 mg%; and Ca, 12.10~16.82 mg%. The major fatty acids in the five kinds of rice were linoleic acid, oleic acid and palmitic acid. The fatty acid contents of the rice varieties did not differ significantly. The black rice (Boseong) had a higher amino acid content than the other varieties. The hunter color values of rice varieties were affected by the colors of tha samples. The L (lightness) value of black rice (Jindo, Boseong) was lower than that of the other samples. The thiamine and riboflavin contents of the red rice (0.48 mg/100 g and 0.14 mg/100 g, respectively) were higher than those of the other varieties (thiamine: 0.36~0.24 mg/100 g and riboflavin: 0.09~0.06 mg/100 g). The hardness of the rice varieties differed significantly (10.75~14.64 kg).

• Food Science and Preservation
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• v.21 no.2
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• pp.276-285
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• 2014

The purpose of this study was to develop a new fermented product (named as Cheonggeumjang) using Sigumjang, Cheonggukjang and Oak mushroom. This study was conducted to evaluate the effects of Sigumjang, Cheonggukjang, and Cheonggeumjang, which were mixed in a different ratio as A (Sigumjang: Cheonggukjang = 1:2), B (Sigumjang: Cheonggukjang = 1:1) and C (Sigumjang: Cheonggukjang = 2 : 1). Then, the functions and physicochemical properties of products were investigated. We found that the crude protein content in Cheonggeumjang was higher than in Sigumjang whereas fat and calories content was less than that of Cheonggukjang. Free sugar content in Cheonggeumjang C 5.8681 g/100g was the highest. Moroever, Cheonggeumjang C and Sigumjang has an antioxidant activities. The electron donating capacity, SOD like activity and the inhibitory effect on xanthine oxidase of these two were significantly high than other group. Fat rancidity is promoted in the presence of metal ion, Cheonggeumjang group has higher inhibitory effect on $Fe^{2+}$ion than on $Cu^{2+}$ ion. The rancidity of fat is also increased by reactive oxygens species, Cheonggeumjang group inhibited $H_2O_2$ in higher extent than $KO_2$. Also, ${\alpha}$-glucosidase inhibition activity of Cheonggeumjang C in all of the concentrations (300 ppm, 500 ppm and 700 ppm) is higher than other groups. In sensory evaluation, Cheonggeumjang C groups is ranked significantly higher than the other groups while considering color, flavor, taste and the overall acceptability. Taken together, the results of this study suggest that Cheonggeumjang is best ingredient for increasing the consumer acceptability and functionality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.41-50
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• 2012

The study was carried out to analyze the relationship between analysis of antioxidant activity and the level of functional components according to particle size of corn silk. Particle size was classified into 5 groups. By particle size distribution and color difference, the total phenol content and DPPH radical scavenging activity were observed. The particle sizes of corn silk were $199.17{\mu}m$, $178.27{\mu}m$, $85.48{\mu}m$, $27.4{\mu}m$ and $20.97{\mu}m$, respectively. The lightness of colored pigments was increased when the particle size was decreased. The contents of free sugar (fructose, glucose, galactose, sucrose, and maltose) of corn silk were analyzed using a HPLC. The total phenol contents by the particle sizes of corn silk were 2.01 mg/g, 2.02 mg/g, 2.06 mg/g, 2.26 mg/g and 2.26 mg/g, respectively. DPPH radical scavenging activities of samples were 21.00%, 21.75%, 22.90%, 24.35% and 23.67%, respectively. Antioxidative activities of Trolox and Fe(II) in corn silk were measured by ferric reducing antioxidant power (FRAP) assay and Trolox equivalent antioxidant capacity (TEAC) assay. TEAC values of samples were $2.36{\mu}mol$ TE / g dw, $2.81{\mu}mol$ TE / g dw, $3.20{\mu}mol$ TE / g dw, $3.36{\mu}mol$ TE / g dw, and $3.44{\mu}mol$ TE / g dw, respectively. FRAP values of samples were $11.67{\mu}mol$ Fe(II) / g dw, $12.80{\mu}mol$ Fe(II) / g dw, $13.43{\mu}mol$ Fe(II) / g dw, $13.85{\mu}mol$ Fe(II) / g dw and $15.95{\mu}mol$ Fe(II) / g dw, respectively. Total phenolic content and antioxidantive activities based on FRAP assay and TEAC assay were increased with decreasing particle size. In addition, DPPH radical scavenging activity was also increased. A significant correlation was also noted between DPPH radical scavenging activities and the content of phenolic compounds.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.517-527
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• 2023

This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

• Food Science and Preservation
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• v.30 no.5
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• pp.833-846
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• 2023

Onions are essential vegetables for Koreans' diet and have various physiological activities. However, problems arise every year due to the imbalance between production and demand. Therefore, in this study, nutritional and functional components, and antioxidant activity were analyzed for each growth period in order to utilize onions at the disposal period. Whole onions harvested before June showed higher values of general ingredients, inorganic ingredients, organic acids, spiraeoside, quercetin, total chlorophyll, and antioxidant activity than bulbs harvested in June. On the other hand, the free sugar content was higher in the bulb of the harvest season in June than in whole onions. The total thiosulfinate content was similar to that of whole onions and bulbs in the early stages of growth. In addition, as a result of comparing the flavonoid compound and antioxidant activity of each onion variety, whole onions harvested at 25 weeks were higher in content than onion bulbs harvested in June. In conclusion, onions before the harvest season in June had excellent utilization value as food. Harvesting before 21 weeks is desirable for growing onions with excellent nutritional value, while harvesting after 23 weeks is recommended for excellent functional components and antioxidant activity in onions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2035-2041
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• 2013

The effects of Aspergillus oryzae rice koji (AO) and Asp. kawachii rice koji (AK) as enzyme preparations, on the quality characteristics of rice mash were invested in this study. The amount of AORM (Asp. oryzae rice mash) and AKRM (Asp. kawachii rice mash) were 50, 100, 200% (w/w) based on 100 g of rice. Firstly, in the titer measurement result on the ${\alpha}$-amylase and glucoamylase activities of AO and AK. On the other hand, the acid protease activity has values of 31.56 unit for AO and 849.17 unit for AK. The sugar solid of the AORM and AKRM groups significantly increased as the rice koji ratio on rice was higher, which were shown with values as high as 17.63~20.53 and 17.51~19.28, respectively. Glucose and maltose were detected for free sugar of AORM. Only glucose was found in AKRM. Citric acid, malic acid, and lactic acid were detected as the organic acid of KORM; oxalic acid, citric acid, and succinic acid were detected for AKRM, and the content increased as the rice koji ratio on rice increased (P<0.05). From the above result, rice koji with useful mold is expected to be used broadly in foods by looking at the fact that it has starch degradation ability and organic acid producibility.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.50-58
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• 1981

The influence of high temperature storage on the chemical composition and color intensity of the concentrated red ginseng extract(RGE) was investigated. The concentrated RGE was prepared by extraction of red ginseng tails with water and concentrated under reduced pressure. Changes in free sugars, saponin patterns and brown color intensity were measured during 96 hours of heat treatment at various temperature. A decrease in the contents of glucose, fructose and sucrose was resulted as the brown color intensity increased during the storage. The sugar contents and color intensity showed rapid initial change followed by slowing down at higher temperature. A significant relationship was found between sugar content and browning rate. The saponin pattern measured by high performance liquid chromatography, particularly in the region of protopanaxtriol, was also affected significantly. The peak heights of ginsenoside -Re and $-Rg_1$ were decreased while those of ginsenoside $-Rg_2$ and -Rh group were increased.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.768-775
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• 2005

Lentinus edodes powder was added at 1-3%(w/w) to improve functional properties of jocheong. Content of crude protein, ash, crude lipids, total mineral, free sugar and reducing sugar increased with increasing amount of L. edodes powder, while viscosity and solid and carbohydrate contents decreased. Through amino acid analysis, 17 amino acids were identified and quantified, glutamic acid being the major amino acid. No significant differences were observed in fatty acid composition and pH between control and L. edodes powder-added jocheong. Addition of mushroom powder in jocheong decreased lightness, yellowness and redness in Hunter's color value. Sensor score of jucheong containing 1% of L. edodes powder was similar to that of control. Results showed jocheong containing less than 2% L. edodes powder gave highest scores in quality characteristics and sensory evaluation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.3
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• pp.253-264
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• 2012

This study was carried out to investigate growth characteristics, yield, chemical compositions and nutrients yield of corn hybrids for silage in the newly reclaimed hilly land. The experimental design was arranged in a randomized block design with three replications. The seeding time was at May 6. The harvest time of four treatments was milk stage (97 days), dough stage (105 days), yellow stage (112 days) and late yellow stage (119 days after seeding). Plant height, ear height, leaf numbers and ear length were highest in yellow stage (p<0.05, 0.01), but dead leaf, stem hardness and sugar degree (Brix) were higher in late yellow than other treatments. Leaf width, tip filling degree and fresh yield were not significantly different. Dry matter yield increased as the maturity stage progressed (p<0.01). Crude protein and crude fat were not significantly different. NDF and ADF decreased as the maturity stage progressed (p<0.01). Ca content was the highest at milk stage (p<0.05), Fe and P were the highest at dough stage (p<0.05, 0.01). However another minerals were not significantly different. Essential amino acid (EAA), nonessential amino acid (NEAA) and total amino acid were highest at yellow stage, but no significant differences were found among the treatments. Total free sugar contents were higher in the order of Milk > dough > yellow > late yellow stage, but no significant differences were found among the treatments. Crude protein yield was the highest at yellow stage, but crude fat yield, amino acid yield and TDN yield were highest at late yellow stage (p<0.01). Total mineral yield showed no significant difference. Based on the above results, yellow and late yellow stage compared to other maturity stage have been shown to increase dry matter yield and nutrients yield, when silage corn grow cultivate in the newly reclaimed hilly land.