• Food Science and Preservation
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• v.19 no.4
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• pp.510-518
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• 2012

In this research, to modernize traditional food and to make functional bokryung-byung, bokryung-byungwas made with Poriacocos Wolf powder added. During its storage, its moisture content ranged from 42.89 to 44.85%. The control group had the highes tmoisture content (44.85%), and it was reduced significantly as the Poriacocos Wolf powder in creased. The longer the storage period was, the lower the pH and the higher the acidity was. The total bacterial count increased from 2.70 to 3.00 Log CFU/g right after the manufacture and increased rapidly on the fourth day of the storage with more than 7.00 Log CFU/g. There was no difference between the control group and the bokryung-byung, though. The Hunter's color value after the manufacture, with the increase in the added Poriacocos Wolf powder, showed a significantly reduced brightness, but significantly increased redness and yellowness. Their chromaticity did not change, how ever, during their storageat a temperature of $20^{\circ}C$. The hardness, solidity, gumminess, and cohesiveness of the bokryung-byung increased, unlike in the control group, and its brittleness increased. In terms of the overall preference, the preference for the control group was high, but was higher when 5 % Poria cocos Wolf powder was added during the manufacture of the bokryung-byung. As a result of these correlations, it is believed that elastic and chewy dduks are preferred and bokryung-byungs could be developed as functional dduks.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.677-684
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• 2005

This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.140-145
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• 2004

This study was performed to compare and investigate major quality characteristics of traditional dried persimmons from various regions (Sangju, Haman, Youngdong and Dongsang) The moisture contents of dried persimmons were highest contained on 38.20％ at Sangju and crude protein contents were range from 1.41％ to 2.40% and crude fat contents were 0.11% to 0.20% and crude ash contents were 0.99% to 1.27%. Water activity (Aw) of dried Persimmons was 0.781 in Sangju and Brix was 55.1% in Sangju. In case of Hunter's value, ‘L’ value of dried persimmons was bright color value in Sangju (34.05) and Youngdong (33.06). ‘a’ value of dried persimmons was more red value in Youngdong (8.15) and Sangju (6.91), atso ‘b’ value of dried persimmons was more yellow value in Youngdong (16.72) and Sangju (15.80). At the texture of dried persimmons, hardness was highest in Dongsang (6818.80) and lowest in Sangju (1221.20), fracturability was highest in Youngdong (5630.10) and lowest in Sangju (3.82), adhesiveness was highest in Youngdong (425.67), springiness and coke-siveness were highest in Haman (2.67) and Sangju (0.46), gumminess and chewiness were highest in Youngdong (4641.29 and 6060.68). In the microfloral states of dried persimmons, cell counts of bacteria was highest number in 3000 cfu/g at Dongsang, lactic acid bacteria was highest number in 2600 cfu/g at Dongsang, yeast was highest number in 1000 cfu/g at Youngdong, mold was highest number in 320 cfu/g at Dongsang. Sensory score of dried persimmons, color and sweetness were highest in Youngdong (3.91 and 4.55), lowest astringency in Sangju (1.91), highest texture in Sangju and Haman (3.36 and ,3.36), highest overall acceptance in Sangju (3.64).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.221-226
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• 2012

For the investigation of a possibility as a useful functional material, 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, Hong Bak) of Prunus persica L. Batsch were studied at unripe stage to determine the physicochemical properties and chemical compositions. The cultivars were picked in late May, and all samples were analyzed for external properties, physicochemical properties, pH, Brix value, Hunter's color value, hardness, vitamin C, and reducing sugar. The size of the fruit from all six cultivars was compared, and it was determined that cultivars, fruit from Madoka was the largest, while that from Yumefuji was the smallest. Comparing fresh weight, the fruit from Yumefuji was lowest in moisture contents (89.13~89.96%), and that from Nagasawa Hakuho had significantly higher crude protein (1.02~1.62%). The contents of crude lipids (0.18~0.23%) and carbohydrates (8.00~9.35%) were not significantly different between cultivars and Madoka included higher crude ash contents (0.32~0.69%) than other cultivars. The pH of 6 cultivars from unripe peaches were significantly higher from Kawanakawase Hakuto, and the Brix value was also highest from Kawanakawase Hakuto, followed by Yumefuji, Madoka, Nagasawa Hakuho, Takinosawa Gold, and Hong Bak. In chromaticity, the L value, the indicator of brightness, was significantly higher in fruit from Nagasawa Hakuho. The a value, the indicator of redness, was the highest with Hong Bak and overall lower than -5. The b value, the indicator of yellowness, was the highest in fruit from Madoka and ranged from 16.51 to 18.33. In physical characteristics, the hardness of the unripe peaches was the highest in fruit from Hong Bak, and overall, white peaches have a higher hardness value than yellow peaches. The vitamin C content of the fruit didn't show any significant differences between cultivars, and the reducing sugar showed a higher percent than 6.34% in fruit from all cultivars. These results suggest that unripe peaches were commensurate with the development of natural pigment and as a functional foods.

• Food Science and Preservation
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• v.22 no.3
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• pp.443-451
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• 2015

This study was carried out to investigate the quality characteristics and identification of acetic acid bacteria for black waxy rice vinegar. Eight (8) strains of acetic acid bacteria were isolated for the production of acetic acid and their acidities were then compared with commercial acetic acid bacteria. Among them, F1, H4, and two types of commercial bacteria (four best strains by vinegar zymogen) were selected. After analyzing the 16S rRNA sequence, both F1 and H4 strains were identified as acetobacter genus. Therefore, the F-1 and H-4 strains were named as Acetobacter sp. F-1 and Acetobacter sp. H-4, respectively. Acidity of black waxy rice vinegar during fermentation was steadily increased up to 16 days and the acidity was then constant. Total acidity content was higher when used FV-1 strain. In the results of Hunter's color value of black waxy vinegar, L value was at 75.01 to 80.11, while (+a) value was at 3.34 to 3.92, and (+b) value was at 12.84 to 18.09. The major organic acid of the black waxy vinegar was acetic acid. The total organic acid content was high when used H-4, F-1, C-2 and C-1 strains. The total free amino acid content of the black waxy vinegar by strain was the highest (351.43 mg%) of F-1 vinegar strain, and the lowest (247.74 mg%) of C-2 vinegar strain. A sensory evaluation of black waxy vinegar indicated that F-1 vinegar strain was better than the other samples in aspect of flavor, color, and overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.427-432
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• 2004

Effect of gamma irradiation on porridge viscosity was studied. Vegetable, beef and pine nut dry flour porridges were irradiated at 0, 2.5, 5, 7.5 and 10 kGy, and rheological characteristics and sensory qualities of irradiated porridge were evaluated. Hunter color lightness were decreased, while redness were increased in dry flour porridge with the increase of irradiation dose. Firmness, consistency, cohesiveness and viscosity of dry flour porridge were significantly decreased with the increase of irradiation dose (p<0.05). Vegetable, beef and pine nut dry flour porridges at dose of 10 kGy reduced the viscosity with 93%, 71% and 55%, respectively Irradiation greatly reduced the viscosity of porridges, probably by starch depolymerization. Irradiation increased the total solids and thus, can improve the calorie up to 30 ㎉. Gamma irradiation was effective in enhancing calorie value of porridge due to reduction of viscosity. As a result of sensory evaluation, overall acceptability and the quality characteristics of irradiated porridges (up to S kGy) were not significantly different from those of the control (p<0.05). In the vegetable porridge, the irradiated porridge at dose of 2.5 kGy was a significantly better overall acceptability than the non-irradiated porridge (p<0.05).

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.461-466
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• 2013

This study compared the quality characteristics between meat ball products in domestic market. Five types of meat ball products(T1, T2, T3, T4 and T5) were purchased in domestic market. In terms of the chemical composition, meat ball products ranged 53.92~63.45% in moisture contents. In terms of quality characteristics, T2 showed a significantly higher pH value and cooking loss than the others (p<0.05). In terms of deformation rate, T2 showed a significantly higher contraction of height than the others (p<0.05). In the panel test, T1 showed a significantly higher score in saltiness, flavor, color, appearance and total acceptability (p<0.05). Overall, meat ball products showed considerable differences in chemical composition, cooking loss, Hunter color values, and texture profile due to differences in raw materials, recipes, and weights.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.538-545
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• 1991

In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of $0.5{\sim}1.0%$ solution alginate, 1.0% Fremol or mixure of 0.5% ${\alpha}-Polygel$, 0.5% Alcalin and 1.5% fremol for $25{\sim}30%$ substitution with Jerusalem articoke powder. Also addition of sodium alginate to the 30% substitution with Jerusalem artichoke powder showed the high Hunter value of Lightness and good cooking quality of noodle, relatively close to those of noodle of wheat flour alone. The dough prepared with mixed flours showed increase in cohesiveness and resilience and decrease in hardness and adhesiveness, compared to those of wheat flour. The addition of sodium alginate was very effective for increase in adhesiveness and cohesiveness. The cohesiveness of cooked noodles was increased with substitution with Jerusalem artichoke powder while sodium alginate influenced little. There is no significant difference of taste, odor, color and texture of cooked noodles between wheat flour alone and composite flours with $25{\sim}30%$ of Jerusalem artichoke and texture modifying agents. The results suggested that good quality noodles could be produced using Jerusalem artichoke powder.

• Food Engineering Progress
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• v.15 no.4
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• pp.338-345
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• 2011

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.800-806
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• 2007

This study investigated the quality characteristics of kiwi wine during low temperature aging on several alcohol fermentation strains. Alcohol content increased sharply from 2 days of fermentation, and then maintained steadily after 8 days of fermentation. In the alcohol content of kiwi wine on several alcohol fermentation strains such as Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 and Sacch. cerevisiae Wine 3 showed a high value of more than 13%, 12.7% for Zigosacch. cerevisiae JK99 and 12.3% for Sacch. cerevisiae OMK, respectively. Sugar content decreased steadily during fermentation and then showed approximately $10^{\circ}$Brix on 8 days of fermentation. Total acidity ranged $1.03{\sim}1.04%$ in total samples, increased slowly during fermentation and then maintained steadily during aging. During the fermentation, L value in Hunter's color value continued to increase, a value decreased steadily and b value showed high yellow to approximately 20.0. For aging duration, L and b values decreased while a value increased. Glucose and maltose were detected as free sugars of kiwi wine. In volatile flavor compounds, alcohols were identified differently on alcohol fermentation strains, but the others showed similar tendency. In conclusion, quality characteristics of kiwi wine on several alcohol fermentation strains showed similarly; however, Sacch. cerevisiae Wine 3 was overall the most suitable.