• Journal of agriculture & life science
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• v.46 no.5
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• pp.101-109
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• 2012

To investigate changes of components in salt-fermented anchovy sauce by long fermentation, various chemical properties were examined. The moisture, crude protein, crude lipid, and crude ash contents of the anchovy sauce by fermentation were 67.48~69.35%, 5.47~7.40%, 0.27~0.47% and 23.82~24.12%. The moisture and pH was decreased slightly, but the contents of crude protein, crude lipid, acidity and amino-N degree were increased gradually by long fermentation. And contents of crude ash, VBN and salinity showed almost no change. Total free amino acid contents of 1, 3, 6, 9 and 12 year fermented samples were 8,762.2 mg%, 9,484.6 mg%, 10,085.8 mg%, 10,650.7 mg% and 10,123.7 mg% respectively. Major free amino acid of samples were glutamic acid, leucine, lysine, alanine, valine, isoleucine in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the extracts of anchovy during long fermentation. In Hunter values, fermented samples were generally lower in L, b values whereas higher in a, ${\Delta}E$ values. And absorbance at 453 nm was increased gradually by fermentation. Sensory evaluation result of samples, 6 years sample was the highest than the others in overall acceptance.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.127-136
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• 2012

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

• Journal of agriculture & life science
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• v.43 no.4
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• pp.37-43
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• 2009

This study investigated the quality characteristics of Yanggaeng with addition of paprika powders prepared by Special cultivar and Fiesta cultivar, respectively. The proximate composition, water activity, color, texture and sensory evaluation of Yanggaeng containing 1, 2, and 4% of each paprika powder were measured. A proximate composition of Yanggaeng with addition of paprika powders showed in the order of nitrogen free extract, moisture, crude protein, crude fat, and crude ash. The moisture of Special and Fiesta cultivar showed about 0.9. The lightness of Yanggaeng decreased with increasing addition levels of paprika powder and redness of Special cultivar increased with increasing addition levels of paprika powder. And yellowness of Yanggaeng increased with increasing addition levels of paprika powder. In the texture profile analysis, the hardness and adhesiveness of two Yanggaeng increased with increasing addition levels of paprika powder. Also the overall sensory evaluation showed best acceptability when paprika powder was added at 1% level into Yanggaeng.

• Food Engineering Progress
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• v.13 no.2
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• pp.159-163
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• 2009

The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher "L" value was observed in rice. Highest "a" values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The "b" value tended to be similar to "a" value.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Journal of agriculture & life science
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• v.45 no.2
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• pp.115-123
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• 2011

Seasoning gochujang sauces were prepared with 0, 10, 20 and 30% concentrated heating chopped garlic (garlic base) and analyzed. These seasoning gochujang storage for 40 days at $37{\pm}1^{\circ}C$ and examined for changes in their physicochemical properties. Hunter color L and b-value of seasoning gochujang were decreased slowly till 20 days of storage then increased afterward. The highest pH of the seasoning gochujang was pH 5.22 in the 30% garlic base added group. The titratable acidity increase significantly till 40 days of storage. As the adding ratio of garlic base increased, reducing sugar content was decreased. The amino-nitrogen content was continually decreased during aging up to 40 days. ABTs radical scavenging activity was increased as garlic base addition level was increased. The activity was decreased with passing by storage period, and below 50% at 40 days storage.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.473-479
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• 2019

The purpose of this study was to investigate the storage stability of liquid stick packs containing concentrated and steam-dried ginseng berry. Storage stability of liquid stick packs was determined during storage at 10, 25 and $35^{\circ}C$ for 4 months. The pH was decreased from 4.81 to 3.81 after 4 months at $35^{\circ}C$ while the acidity and solubility were not changed during storage of 4 months. The DPPH radical scavenging activity was decreased during storage at $35^{\circ}C$ after 4 months. The Hunter L and yellowness (b) values decreased while the redness (a) was not changed during storage after 2 or 3 months. The total amount of six ginsenosides including Rg1, Rb1, F2, Rg3(S), Rg3(R), and Rg5 was not changed after storage of 4 months at 10 and $25^{\circ}C$. Neither bacteria nor coliforms were not detected during storage of 4 months. Considering quality parameters, significant changes were observed in color parameters L and b, while all others remained unchanged during 4 months stored at 10 and $25^{\circ}C$.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.413-420
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• 2015

The skin is one of the largest organs in our body and participates in many of the human organism's physiological and pathological events. Skin function were known for self-maintenance and self-repair, mechanical and chemical stress protection, protection against UV and environmental pathogenic micro-organisms, production of vitamin D, and social and psychological function through the physical aspect. The aim of this study was to evaluate the variation of biophysical parameters and to find relation with skin biomarkers in different anatomical site and age in Korean women. About 70 healthy volunteers in age range 20 to 49 were participated in this test. Test areas were the forearms and the cheek. Investigation to determine biophysical parameters on human skin, was carried out using various non-invasive methods. For analysis to skin biomarkers, we studied to examine various biomarkers for the quantitative determination of cortisol, fibronectin, keratin-1, 10, and 11, involucrin, and keratin-6 in human face and forearm. And we measured to skin biophysical parameters for skin anatomical site and age difference with non-invasive methods. As results of measuring site, some parameters were have following significant difference, stratum corneum hydration, trans epidermal water loss and skin color (L and a value). As results of age difference, skin colors were had only significant difference with age. For cortisol, keratin-6, fibronectin, keratin-1, 10, 11 contents, there were no significant difference in age and site. However, involucrin level in the cheeks were the highest for age group 30 ~ 39 compared to other age groups. These results suggest that in individual skin condition may explain detailed skin state variation.

• Food Science and Preservation
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• v.12 no.4
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• pp.336-343
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• 2005

This study was conducted to investigate the quality characteristics of candy products added with hot-water extract of korean mountain ginsengs as the useful food materials. Water content of the products were $0.41{\sim}0.88\%$. Candy product with $5\%$ addition showed the highest content($87.5\%$) in Brix. pH ranges of the products were $5.50{\sim}5.56$. In terms of Hunters color value, L value was lower in $10\%$ candy product(56.40) than that of other products, while a and b value were increased in $10\%$ candy product. Sucrose was the major free sugar of candy products, and major organic acids were malic, tartaric and citric acid. Free amino acids were predominantly arginine, serine, aspartic acid and proline. The major minerals were K, Mn, Na and Mg. Antioxidant activity of candy products were about $64.28{\sim}70.88\%$ compared to $96.81\%$ of BHA(200 ppm). Result of sensory evaluation of $10\%$ candy products gained higher sensory score in overall acceptance, compared to the other products.