• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.127-132
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• 1999

Dried noodles (somyon) were stored for 7 months at 25, 35 and 45$^{\circ}C$, and changes of water activity, amylograms and color of dried noodle at 4 week intervals were comparatively analyzed. The water activities during storage period were 0.43∼0.56 at all storage temperature. The breakdown of dried noodle by RVA(rapid visco analyser) increased as storage period increased. Color difference ($\Delta$E) was chosen for quality index due to the highest correlation coefficient between sensory score and color difference. The shelf-life of dried noodle was estimated from change of color, which was linearly increased as the storage period increased. The activation energy and Q$\sub$10/ value for color difference were 75.21 kJ/mol and 2.76 at 25$^{\circ}C$, respectively. Shelf-life of dried noodle at 25 were 27.9 months, respectively.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.358-366
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• 2008

The antioxidant properties of red ginseng extracts prepared under different extraction conditions were evaluated by a variety of antioxidant assays, including $DPPH^{\cdot}$ radical scavenging, $ABTS^{+\cdot}$ radical scavenging, superoxide anion scavenging, nitrite scavenging and reducing power activities. The contents of total phenolic compounds and flavonoids were also determined. The various antioxidant activities were compared to positive controls such as Trolox, tannic acid and ascorbic acid. The antioxidant activities of all of the extracts were shown to be the highest in the ethanol extract. The antioxidant activities of the red ginseng powder were the lowest among the samples. The amounts of total phenolic compounds and flavonoids were at a maximum in the ethanol extract. Correlation analysis demonstrated the existence of a linear relationship between free radical scavenging activities and the phenolic compounds contents of extracts. The antioxidant activity of yogurt was increased as the result of the addition of red ginseng extract. The quality characteristics of the yogurt to which red ginseng extract was added were similar to those of yogurt without red ginseng extract. The overall sensory score and color of yogurt made from 0.5% red ginseng was the best of the tested yogurts. In accordance with the antioxidant activity and quality characteristics, the optimal concentration of red ginseng extract was approximately 0.5%.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.266-271
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• 1990

Yukwa(Korean traditional puffed rice snack) puffed by vegetable oil was evaluated its shelf-life and monitored its physicochemical changes during long term storage. And air puffing instead of oil was tested for substitution of puffing medium. The shelf-life of oil puffed Yukwa was less than 4 weeks at $30^{\circ}C$ by peroxide value and negligible changes in physical texture was detected after 9 weeks storge. There was a possibility to apply air puffing method for Yukwa making and its optimum temperature was around $250^{\circ}C$. Air puffed Yukwa was a little less expansion rate, same level of hardness and high brittleness compared with oil puffed . Sensory evaluation of air puffed Yukwa was as same as air puffed in odour, firmness and texture but overall taste was less score probably causing by oil used which need a impovement for air puffed Yukwa. No differences in structure of both Yukwa observed by SEM was showed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.809-815
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• 2017

The purposes of this study were to evaluate the quality characteristics and antioxidant activities of Sulgidduk added with almond powder (0, 6, 12, or 15%). As the amount of almond powder increased, soluble solid content ($^{\circ}Brix$) and reducing sugar content (%) decreased, whereas pH and acidity were unchanged. The L (lightness) value in the Hunter color system of Sulgidduk added with almond powder decreased, whereas a (redness) and b (yellowness) values increased. Total phenolic content of Sulgidduk increased according to the amount of almond powder. The antioxidant activities, including 1,1-diphenyl-2-picrylhydrazyl and hydroxy radical scavenging activities, increased in Sulgidduk with almond powder compared with that of the control. It is concluded that Sulgidduk with almond powder may be of high quality with antioxidant activity. In the sensory test, Sulgidduk added with 12% almond powder showed the highest score in terms of overall preference.

• Food Science and Preservation
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• v.13 no.6
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• pp.783-788
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• 2006

Quality changes of kimchi added with 10 or 20% Prunus mume liqueur byproduct (PLB), obtained after producing Prunus mume liqueur. during fermentation at $10^{\circ}C$ for 25 days were investigated. The pH and titrtable acidity in 20% PLB added kimchi were changed more gradually during fermentation for 25 days compared to control. Total bacteria and lactic acid bacteria counts in kimchi added with 20% PLB were lower than those of control during fermentation for 15 days. Kimchi fermentation was delayed about 10 days with 20% PLB. L and a values of kimchi added with PLB decreased but b value increased with increasing the concentration of PLB. In the sensory evaluation of kimchi fermented for 10 days, the texture score of PLB added kimchi was higher than that of control, and increased with increasing the concentration of PLB. There were no significant differences (p < 0.05) in overall acceptability among control kimchi and PLB added kimchi.

• Food Science and Preservation
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• v.8 no.4
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• pp.385-392
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• 2001

This study was to investigate the inhibiting effect of electrolyzed oxidizing (EO) water with/without freezing point depressing agents on polyphenol oxidase (PPO) activity of peeled chestnut. 0.85% sodium chloride, 0.5% citron and 0.5% lemon juice were used to freezing point depressing agents. The content of total phenolics was 13.36 mg% at the earlier stage of storage, and then suddenly increased at around 8∼1ldays. At the 11th day, PPO activity of untreated chestnut was 1,152 units, that was higher than any ethers. EO water adding lemon and citron juice showed synergistic effects on the enzyme inhibition, and their PPD activities were 143.3 and 180.22 units after 4 weeks, respectively. Sensory analysis showed that acceptance of peeled chestnuts was dependent on color and taste, which was related to PPO activity and sweetness. The peeled chestnut treated with EO water added citron or lemon juice tended to show the highest score fur acceptance.