• Culinary science and hospitality research
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• v.19 no.5
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• pp.23-35
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• 2013

This study aimed to determine the physicochemical and sensory qualities of yogurt dressing prepared with Bokbunja juice(0, 10, 20, 30 and 40%). As the amount of added Bokbunja juice increased, contents of organic acids(citric acid, tartaric acid, malic acid, succinic acid and acetic acid) increased. The viscosity of the control group(8306.67 cP) was higher than those of the others(1633.33~6913.33 cP). The pH of the control group(3.96) was higher than those of the others(3.90~3.85). The sweetness of the control group(14.43) was lower than 10% Bokbunja juice added group(14.93). Color L decreased significantly, whereas a value and b value increased significantly with more Bokbunja juice added. DPPH radical scavenging activity of the control group was 5.84%, whereas those of yogurt dressing samples with Bokbunja juice ranged from 39.72~88.17%. The sensory property results showed that yogurt dressing with 30% Bokbunja juice added group had the highest value in terms of color, flavor, taste, mouth feel, and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 30% of Bokbunja juice was most preferred among the groups.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.7-14
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• 2003

This study mainly focused on to investigate the effects of Schizandra chinensis on the growth of a bacterium, CS6 which was isolated from kimchi. CS6 was final]y identified to lactobacillus plantarum that caused acidification of kimchi. The ethanolic extract of Schizandra chinensis(EES) inhibited the growth of L. plantarum. Minimum inhibition concentration of crude EES on L. plantarum was 62.5mg/$m\ell$. In broth culture, 5$\mu\textrm{g}$/$m\ell$ of EES completely inhibited the growth of L. plantarum during fermentation. The addition of 0.4% of EES has no apparent effect on quality including the taste and color on kimchi. It was expected that EES-containing kimchi could extend the period of preservation. Analysis of organic acids in water fractions of EES was carried out by HPLC. It is apparent that antimicrobial active fractions contained the highest concentration of succinic acid, a little tartaric acid and malic acid. Among these organic acids, succinic acid showed the strong inhibitory effect against L. plantarum CS6 in vitro. Succinic acid-containing kimchi with a concentration of 0.4 and 0.5% had the inhibitory effect on growth of L. plantarum. Inhibitory effect of EES on amylase, cellulase and pectinase was also tested. In conclusion, the present experiment demonstrated that EES inhibited the growth of L. plantarum, and various enzyme activity. EES-containing kimchi was sustained the hardness, and initial acidity during fermentation. EES was considered as the possible additive of kimchi process and EES added in kimchi increase the quality, and storage period of kimchi.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.163-172
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• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.485-493
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• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.1-13
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• 2014

This study aims to determine the physicochemical and sensory qualities of yogurt dressing prepared with mulberry juice(0, 10, 20, 30 and 40%). As the amount of organic acid added with mulberry juice increased, malic acid, acetic acid and citric acid contents increased, while tartaric acid content decreased. The viscosity of the control group(5033.33 cP) was higher than that of the others(3043.33~736.67 cP). The pH of the control group(3.38) was lower than that of the others(3.38~3.45). The sweetness of the control group(15.80) was lower than that of the others(16.30~16.83). As for the colors, L value decreased significantly, whereas a value and b value increased significantly with more mulberry juice added. DPPH radical scavenging activity of the control group was 8.61%, whereas that of yogurt dressing samples with mulberry juice ranged from 21.98~50.65%. The sensory property results showed that yogurt dressing with 20% mulberry juice added group had the highest value in terms of color, taste, mouth feel and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 20% of mulberry juice was most preferred among the groups.

• Food Science and Preservation
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• v.24 no.5
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• pp.680-687
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• 2017

This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and $895.7{\mu}g$ gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.

• The Korean Journal of Community Living Science
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• v.17 no.3
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• pp.123-131
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• 2006

To compare the quality characteristics, chunggugjang was prepared with Bacillus subtilis NRLSI IV on the different inoculum levels$(10^2,\;10^4,\;10^6,\;and\;10^8 CFU/ml)$ and fermentation times(0, 12, 24, 36, and 48 hours). Although significant change in total nitrogen content was not found, the content of amino type, soluble and ammonia type nitrogen was generally increased according to the increase in fermentation time. Decomposition rate of nitrogen was also increased by fermentation time and nitrogen solubility was the highest value(62-75.9%) at 48 hour fermentation. In results of color changes, it was found that L and a value were decreased but there was no significant changes in b value as fermentation time was increased. In chunggugjang made with long fermentation time, hardness was decreased and relative viscosity of viscous substance was gradually decreased after little increase at initial fermentation time. The effect of inoculum level on hardness and relative viscosity were similar to that of fermentation time, i.e. the decrease of these at high inoculum level. In activity of V-GTP, 36 hour incubation could produce the highest value whereas no effect of inoculum level was found during fermentation except at 48 hour. In chunggugjang made with $10^2CFU/mL$ of Bacillus subtilis NRLSI IV, the content of glucose, sucrose, raffinose and stachyose was dramatically decreased at initial fermentation time and that of phytic acid, oxalic acid, citric acid, tartaric acid and malic acid was also decreased during fermentation, although the increase in acetic acid was found.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.516-521
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• 1999

The average sugar content and total acidity (tartaric acid %) in Campbell Early harvested at Youngdong, Chungbuk in 1998 were $11{\sim}16^{\circ}Brix\;and\;0.7{\sim}1.1%$, respectively. Extra sugar should be added to musts to have higher than 12% of alcohol content for red wine fermentation. When extra sugar and active dry yeast were added to Campbell Early must, wine fermentation was ended after 9 days at $25^{\circ}C$. The ethanol content was 14.7% (v/v). However, when sugar was added only without yeast, wine fermentation was ended up at 14. 4% (v/v) of ethanol after 15 days. The total acidity (tartaric acid %) and pH was almost unchanged during both fermentations. Potassium metabisulfite was found to inhibit the propagation of bacteria without affecting red wine fermentation. But when potassium metabisulfite was directly added to young red wine after fermentation, the red color of wine was decolorized to yellow.

• The Korean Journal of Pesticide Science
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• v.9 no.4
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• pp.401-410
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• 2005

A series of studies involving formulation processes, bubbling activity test, diffusibility test and biological efficacy test was undertaken to develop Jumbo herbicide formulations in paddy rice field. Gas evolution speed from the tablets prepared by different organic acids was in the order of oxalic acid, malonic acid, citric acid, and tartaric acid. The total volume of evolved gas from the tablet and diffusibility of the active ingredient in the submerged water were increased with increase of water temperature; the volume from 1 g of tablet at 10, 15, 25 and $30^{\circ}C$ for 5 minutes after immersion into water was 20, 25, 28, 45, 57 mL, respectively. The concentration of halosulfuron-methyl and pyriminobac-methyl in submerged water at 5, 15, 20 and $30^{\circ}C$ at the 2.4 m distance from the applied spot of the tablet was 20, 48, 85, and 97% of the concentration of treated spot, respectively. The evolved gas volume from the tablets was not affected by pH of submerged water. The concentration of halosulfuron-methyl in different sizes of submerged water within 24 hours after treatment of the tablet was maintained 0.16 ppm, which is ideal concentration at standard dosage regardless of the submerged water area. The concentration of pyriminobac-methyl was also uniformly dispersed in the water within 24 hours after applying it into the submerged water. The wind velocity of 5 m $sec^{-1}$ on concentration distribution of halosulfuron-methyl and pyriminobac-methyl in the submerged water 24 hours after treatment was not influenced; an equal concentration in the up the wind and down the wind from the applied spot was maintained. Spot treatments of one tablet formulations(5 g) including 4 times higher dosage at 4 different spots resulted in even concentration distribution of active ingredient in the water 24 hours after applying it into the submerged water.