• Journal of the Korean Society of Food Science and Nutrition
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• 제39권9호
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• pp.1353-1358
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• 2010

Improvement in the utilization of grape pomace, antioxidant activities and antioxidant compounds of grape pomace was analyzed to clarify the influence of drying method such as $80^{\circ}C$ hot air and freeze ($-70^{\circ}C$) drying process. For proximate composition, crude protein and fat contents of hot air drying sample were higher than freeze drying sample. The lightness and redness values of freeze drying sample were higher than hot air drying sample, but yellowness of hot air drying sample was higher. The contents of total polyphenols and anthocyanins were higher in freeze drying sample. DPPH radical scavenging activity and ABTS scavenging activity of freeze drying sample were higher than hot air drying sample. The reducing power and FRAP value of hot air drying sample was higher than freeze drying sample. The result indicated that freeze drying method is slightly better than hot air drying method for antioxidant compounds and antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• 제38권10호
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• pp.1414-1421
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• 2009

Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r=0.989). In addition, the quality characteristics of the pine needle cookies were estimated based on the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The bulk density of the dough and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing pine needle powder, while the pH of the dough, spread factor and L values of the cookies decreased with increasing pine needle powder content (p<0.05). Additionally, the consumer acceptability scores for the 3% pine needle cookie groups ranked significantly (p<0.05) higher than those of the other groups in appearance, taste, flavor, texture and overall preference. Taken together, the results of this study suggest that pine needle powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• 제42권3호
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• pp.410-414
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• 2013

Styela (S.) clava (Korean name: miduduk) tunic is produced as a by-product after processing of S. clava. For utilizing this tunic, a konjac containing the tunic extracts was prepared and the qualities evaluated for their color, textural properties, and sensory attributes. The tunic extract was prepared by boiling tunic with water, followed by filtration through filter paper. Significant 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity was found in the tunic extract. Increasing the concentration of tunic extract in the konjac tended to decrease lightness (L) and increase the redness (a) and the yellowness (b) of the konjac. The strength and hardness of the konjac increased with increasing concentrations of the tunic extract. All test samples with a 3 mm thickness had good flexibility and did not break even after 4 times folds. In sensory evaluations, the konjac containing 25% S. clava tunic extracts acquired a relatively higher score. The results suggest that S. clava tunic can be applied to konjac products to improve their quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• 제42권11호
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• pp.1813-1820
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• 2013

This study is conducted to investigate the quality characteristics of cookies containing different levels (0%, 20%, 40%, 60%) of brown rice powder with enhanced levels of GABA (${\gamma}$-amino butyric acid). The pH of cookie dough was higher in cookies containing brown rice powder. A proximate composition analysis showed that the moisture content was increased with the addition of the brown rice powder, yet there was no significant difference in the crude protein and crude fat contents among the added groups. The ash content was the highest in the 60% added group. The spread factor of the control cookie was higher than that of cookies containing 40% and 60% brown rice powder. The incorporation of brown rice powder in cookies lowered the lightness and yellowness values, but increased the redness value. The hardness of the cookies was lower in 40% and 60% added groups than that of the controls. The GABA content in the brown rice added groups was higher than that of the control cookie, and increased as brown rice powder increased. A consumer acceptance test revealed that there was no significant difference in the overall preference scores among the cookies. From these findings, it is suggested that the cookies with brown rice powder up to 60% added can be developed as goods.

• Journal of the Korean Society of Food Science and Nutrition
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• 제42권11호
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• pp.1799-1804
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• 2013

The purpose of this study is to investigate the quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (0, 1, 2, 3, and 4%) for flour. The pH of cookie dough decreased significantly in response to the addition of all levels of Loquat leaf powder (LLP). The spread factor of the cookies also increased significantly with more LLP content added to the cookies recipe. In addition, Hunter's color L and a values significantly decreased with increasing LLP content, whereas the b value was increased. According to hardness measurements, the substitution of 1~4% for LLP resulted in increased hardness when samples were compared to the control. Moreover, the addition of LLP resulted in increased DPPH free radical scavenging activity when compared to the control. The results of sensory evaluation showed that the cookies containing 2% had the highest scores.

• Journal of the Korean Society of Food Science and Nutrition
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• 제42권11호
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• pp.1792-1798
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

• Journal of the Korean Society of Food Science and Nutrition
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• 제42권1호
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• pp.134-138
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• 2013

Benzo[a]pyrene, a polycyclic aromatic hydrocarbon (PAH) whose metabolites are mutagenic and highly carcinogenic, is listed as a Group 1 carcinogen by the IARC. In this study, Arabica and Robusta green coffee beans were roasted under controlled conditions and the formation of benzo[a]pyrene during the roasting process was monitored. The concentration of benzo[a]pyrene in ground coffee and brewed coffee were determined by a HPLC-fluorescence detector. The limit of detection (LOD) and limit of quantitation (LOQ) of benzo(a)pyrene were 0.03 and $0.09{\mu}g/kg$, respectively. Benzo[a]pyrene was only detected in the dark roast of ground coffee, with a concentration ranging from $0.147{\sim}0.757{\mu}g/kg$. The content of benzo[a]pyrene in Ethiopia Mocha Harrar G4 is the highest ($0.757{\mu}g/kg$).

• Journal of the Korean Society of Food Science and Nutrition
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• 제46권6호
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• pp.771-777
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• 2017

This study investigated the rheological properties of Calrose rice flour dispersions as well as the effects of different thawing methods (steamer, smart oven, and microwave oven) on quality characteristics of frozen turmeric rice. Apparent viscosity, consistency index, and yield stress significantly increased at higher rice flour concentrations. Magnitudes of storage modulus and loss modulus significantly increased with elevation of rice flour concentration. Frozen turmeric rice thawed using a steamer had the highest moisture content and largest size (length, width, and thickness) among all thawing methods. The L values of turmeric rice after thawing using a steamer was significantly higher than those of other thawing methods. The a value of turmeric rice after thawing using a steamer was significantly lower than those of other thawing methods. Textural properties (hardness, adhesiveness, springiness, cohesiveness, brittleness, and chewiness) of frozen turmeric rice after thawing using a steamer were significantly lower than those of other thawing methods. Therefore, it can be concluded that frozen turmeric rice after thawing using a steamer might be desirable for improvement of texture.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제51권spc1호
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• pp.113-118
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• 2006

The composition of fatty acids, minerals, total dietary fiber and vitamin $B_1,\;B_2$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and white rice, especially, C3GHi line had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented and white rice. Black rice showed lower Hunter value L and b value compared with red, green and white rice. But, Green rice showed lower Hunter value a compared with black rice. Green rice showed the higher contents in total dietary fiber, vitamin $B_1\;and\;B_2$ compared with white and black rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in white rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of white rice. Especially, Green rice had the highest mineral content.

• Korean Journal of Food Science and Technology
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• 제49권2호
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• pp.132-140
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• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.