• Food Science and Preservation
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• v.19 no.1
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• pp.74-80
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• 2012

To enhance the application of lotus roots and to provide basic data for processed foods with lotus roots, lotus root powder was processed under four different conditions, and their physicochemical properties were analyzed as follows. In the Hunter's color value results, the salted sample had the highest L value, and the vinegared sample had the highest a and b values. The water-holding capacities of the salted, vinegared, and blanched samples were higher than that of the control sample. The amylase contents were in the 19.57-20.43% range but were not significant. The swelling power and solubility of the processed samples increased as the temperature rose. The blanched sample had the highest swelling power and solubility (65 and $60^{\circ}C$, respectively). The crystallinity of the processed samples, as determined via X-ray diffraction, reached their peak at $16.9^{\circ}$, and the other peaks at 14.6, 22.2, and $23.8^{\circ}$ were typical of the B type. In addition, the relative crystallinity, gelatinization temperature, and enthalpy, as determined via DSC thermogram, were highest in the vinegared sample and lowest in the blanched sample. In the amylogram results, the vinegared sample had the highest maximum viscosity and breakdown. The retrogradation of the vinegared sample was the slowest as its setback value was the lowest.

• Food Science and Preservation
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• v.13 no.2
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• pp.154-160
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• 2006

Shelf-life of functional beverage for the purpose of body fat reduction during storage was estimated at different temperatures. To estimate quality change of functional beverage, vacuum gauge, sugar concentration pit acidify, Hunter's color value, browning color intensity, total cell count and sensory evaluation were measured periodically. Vacuum gauge, sugar concentration pH and acidity were little changed and total cell count was not detected. By using the correlation coefficient between sensory evaluation and physicochemical properties, b-value was chosen for quality index of functional beverage. $Q_{10}-values$ for shelf-life were in the range of $2.13{\sim}2.59$. When sensory evaluation was 2.5 at $50^{\circ}C$, storage period was 6.83 weeks. And shelf-life calculated by $Q_{10}-values$ were 73.89, 34.21 and 13.21 weeks in $20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$, respectively.

• Food Science and Preservation
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• v.21 no.5
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• pp.661-667
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• 2014

The quality characteristics of cookies with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed through chemical and sensory evaluations. The moisture contents of the cookies were insignificant (p<0.05) as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH values of the cookies were significantly reduced in all the acaiberry powder groups compared to the controls. According to the Hunter color of the cookies, tbe L-value (lightness) and the b-value (yellowness) significantly decreased (p<0.05), whereas the a-value (redness) increased when the acaiberry powder was added at different levels (0%, 2%, 4%, 6%, and 8%). The spread factor decreased significantly (p<0.05) with the acaiberry powder addition levels (0%, 2%, 4%, 6%, and 8%). The hardness of the cookies significantly decreased (p<0.05) according to the increase in the acaiberry powder level (0%, 2%, 4%, 6%, and 8%). The sensory evaluation of the cookies showed that those with 6% acaiberry powder added had the greatest of the color, taste, flavor, texture, and overall acceptability. These results showed that up to 6% acaiberry powder can be added to cookies.

• Food Science and Preservation
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• v.19 no.4
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• pp.539-546
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• 2012

In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at $4^{\circ}C$ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter's color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7~22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13~7.60 log CFU/g at 7~14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.

• Food Science and Preservation
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• v.19 no.4
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• pp.485-491
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• 2012

This study was conducted to investigate the pH, soluble solid contents, color difference, mineral contents, free sugar contents, and sensory quality of infrared- and cold-air-dried peaches. The pH, soluble solid contents, and free sugar contents of the infrared-dried peaches were higher than those of the cold-air-dried peaches. In the Hunter's color value, the L and ${\Delta}E$ values of the infrared-dried peaches were higher than those of the cold-air-dried peaches; but the a and b values of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The major organic acids of the dried peaches were citric acid, malic acid, and oxalic acid. The minerals with the highest to lowest contents, in that order, were K, Mg, Ca, Na, Fe, Zn, Cu, and Al. The mineral contents of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The appearance and taste of the infrared-dried peaches were better than those of the cold-air-dried peaches. These results indicate that infrared drying is the effective drying method for the production of high-quality dried peaches.

• Journal of Korean Society of Forest Science
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• v.107 no.4
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• pp.422-427
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• 2018

This study was performed to determine quality characteristics of solar-dried persimmon for each cultivar. The physical and sensory characteristics of 4 cultivars of solar-dried persimmons (Gojongsi, Godongsi, Sangjudungsi, Koshuhyakume) were investigated. As a result, yield rate and firmness was highest in Koshuhyakume (29.5%, 9.62 N). Meanwhile, the soluble solid content (SSC) was the highest in Gojongsi ($27.3^{\circ}Brix$) and it has a significant difference between 4 cultivars (p<0.05). The water activity was range from 0.784 to 0.819 and Gojongsi (0.784) was significantly lower than others. The water contents value was the highest in Koshuhyakume (37.51%), while Sangjudungsi (35.32%) was the lowest. In case of Hunter's value, 'L', 'a' and 'b' were the highest in Sangjudungsi (34.56, 9.24, 17.07), whereas Koshuhyakume (29.17, 5.68, 13.59) has generally low value. In sensory evaluation, overall acceptability was the highest in Gojongsi and Godongsi (5.16), while Koshuhyakume (3.95) was the lowest. The results showed that the quality characteristics of dried persimmon manufactured by solar drying method have distinct difference according to cultivars.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.449-457
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• 2005

This study was conducted to evaluate the effects of feeding rye silage on growth performance, blood and carcass characteristics in finishing pigs. The total of eighteen $(Landrace{\times}Yorkshire{\times}Duroc)$ pigs $(94.03\pm0.71kg)$ were used in a 28-days assay. Dietary treatments included 1) CON(commercial diet ME 3,350 kcal/kg and crude fiber $2.84\%$), 2) T1(ME 3,294kcal/kg and crude fiber $2.99\%$ diet with rye silage $1.66\%$) and 3) T2(ME 3,237kcal/kg and crude fiber $3.15\%$ with rye silage $3.32\%$). In growth performance, total feed intake, basal feed intake and average daily feed intake were significantly higher in T1 and T2 treatments than CON treatment(P<0.05). Cortisol concentration in blood of pigs fed rye silage was significantly decreased compare to pigs fed CON diet(p<0.05). In meat quality characteristics, the hunter's $L^*$ value and marbling of pork were the highest in T2 treatment among treatments (P<0.05). Fatty acid composition in lean meat, the composition of palmitic and arachidic acid were significantly Higher in CON than others(P<0.05), also, palmitoleic acid was highest in T2 treatment among treatments(P<0.05). In fats those, palmitic and arachidic acid were the highest in CON treatment than those of other treatments(P<0.05). Digestibility of dry matter and nitrogen in pigs fed T1 and T2 diets were greater than that of pigs fed CON diet(p<0.05). Propionic acid concentration of fecal was the highest in T1 treatment among treatments(P<0.05). In conclusion, feed intake, the hunter's $L^*$ value, meat color of sensory evaluation and marbling of pork were affected by $3.32\%$ rye silage feeding.

• Food Science and Preservation
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• v.20 no.4
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• pp.554-563
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• 2013

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0~6.4 to 4.6~5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.759-765
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• 2013

In this study, we investigated the quality characteristics of Sikhye, a traditional Korean drink, made with various amounts (0.5, 1, 2, and 3%) of powder from the roots of Doraji (RPD), for different storage periods (1, 3, 5, 7, 10, 13, or 15 days). The pH and Hunter's L value of Sikhye decreased with higher amounts of added RPD, while saccharinity as well as "a" and b values increased. During storage, pH and Hunter's L value of Sikhye tended to decrease while "a" and b values increased. The saccharinity of Sikhye with 0.5% and 1% RPD reached its maximum values on the tenth storage day and continuously decreased during the storage period. In contrast, the saccharinity of Sikhye with 2% and 3% RPD increased during the storage period, and had its maximum saccharinity on the fifteenth storage day. During the storage of Sikhye the total microbial cell count, typically $3.19{\sim}0.35{\times}10^2$ CFU/mL on the third storage day, was undetected in Sikhye with 3% RPD. The total microbial cell count of Sikhye without RPD increased to $1.91{\times}10^9$ CFU/mL by the fifteenth storage day, while Sikhye with 0.5, 1, 2, and 3% RPD added contained $8.43{\times}10^8$, $9.77{\times}10^7$, $2.10{\times}10^7$, and $7.21{\times}10^6$ CFU/mL, respectively. Thus, the total cell count was lower with higher additions of RPD. In sensory tests, the Sikhye control, or with 0.5% and 1% RPD added, didn't show significant differences in the texture of rice granules, plumpness of rice granules, floating of rice granules, taste, flavor, and sweetness values. The overall preference was highest (5.38) for Sikhye with 0.5% RPD, followed by the control, 1% RPD, 2% RPD and 3% RPD. In conclusion, according to preference tests, we recommended the addition of 0.5% or 1% RPD in Sikhye.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.332-341
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• 2010

The chemical composition characteristics of jujube wine using different preparation methods including extraction in -soju (25%) and fermentation were investigated. The jujube wine was prepared by soaking in soju using- whole fruit(WJ-S1) or seed-removed fruit(WJ-S2). Fermentations of the jujube wine were started by using whole fruit(WJ-F1), seed-removed fruit(WJ-F2) or extracts of whole fruit(WJ-F3) after adding 24% sucrose. The pH of all samples decreased from a range of 4.92~5.42 at the start time to 3.66~4.97 after 100 days. The treatment WJ-F3 showed the lowest pH among all treatments. Total acid content was 0.67~1.01% at the initial stage and then changed to 0.51~0.88% after 100 days. Total sugar and reducing sugar contents were 1.20~13.8% and 0.50~4.45% at initial stage and then changed to 1.53~4.52% and 1.75~3.82% after 100 days respectively. These sugars decreased during the preparation and fermentation of the jujube wine. The amounts of free sugars including fructose, glucose, and sucrose ranged from 1.53~4.52% and treatment WJ-F3 showed the highest amount(1.95~13.64%) compared the other treatment. Glucose level were high in treatment WJ-S1 and WJ-S2, and fructose was increased in treatments WJ-F1, WJ-F2, and WJ-F3 after 60 days. Amino nitrogen content was 0.02~0.11% after 20 days and 0.07~0.14% after 40 days respectively. Solid content was 2.68~7.76% at the initial fermentation stage and changed to 4.81~9.73% after 100 days. Hunter color(L values) were 88.45~96.74 at the initial stage and then changed to 92.62~100.45 after 100 days. Preference tests a significant difference between the two types (extraction and fermentation) of jujube wine. And treatment WJ-S2 received the highest preference scores among the all treatments.