• Food Science and Preservation
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• v.21 no.2
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• pp.193-198
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• 2014

The quality and antioxidative characteristics of drinks prepared with different mixing ratios of black garlic and Oenanthe javanica DC., BD-1 (black garlic only), BD-2 (black garlic:Oenanthe javanica DC.=2:1), BD-3 (black garlic:Oenanthe javanica DC.=1:1), and BD-4 (black garlic:Oenanthe javanica DC.=1:2), were studied. The pH increased with the increasing concentration of Oenanthe javanica DC. extract in all the tested drinks, but the sugar contents decreased. The total polyphenol contents of the drinks were 28.48 ${\mu}g/mL$ (BD-1), 41.91 ${\mu}g/mL$ (BD-2), 42.36 ${\mu}g/mL$ (BD-3), and 46.96 ${\mu}g/mL$ (BD-4). The SOD-like activity was highest for BD-4 (18.60%), followed by BD-3 (15.53%), BD-2 (12.53%), and BD-1 (10.27%). The thiobarbituric acid reactive substances (TBARS) was highest for BD-4 (52.51%), followed by BD-3 (45.70%), BD-2 (39.44%), and BD-1 (28.72%). The ferrous ion chelating activity increased with the increasing concentration of Oenanthe javanica DC extract, and BD-4 showed the best activities among all the tested drinks. The water-soluble vitamin content (vitamins B1, B2, B6, and C) of BD-4 (1197.77 ${\mu}g/mL$) was higher than those of the other drinks (BD-1, 213.02 ${\mu}g/mL$; BD-2, 477.87 ${\mu}g/mL$; BD-3, 914.72 ${\mu}g/mL$), and the vitamin C (806.21 ${\mu}g/mL$) content of the water-soluble vitamins at BD-4 was higher than those of vitamins B1 (68.04 ${\mu}g/mL$), B2 (312.51 ${\mu}g/mL$), and B6 (11.01 ${\mu}g/mL$). BD-4 showed the best score in the sensory evaluations, such as in the evaluation of the color, flavor, taste, and overall acceptability.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.267-278
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• 2012

The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.16-28
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• 2015

The purpose of this study, as a part of developing a new french dressing, was to present the best conditions to make improved kiwi dressing, suitable for the tastes of modern people, the processing and cooking methods of different ratios of green kiwi and gold kiwi have been sought to develop a new type of dressing, then its antioxidant have been defined, and used for producing kiwi dressing. Each 150g of different Kiwi purees, made based on the most preferable combinations from the pre-test were used for kiwi dressing, and thereafter its quality characteristics, and physical properties were investigated, as well as a sensory test was conducted. The highest viscosity of kiwi dressing was test sample GD2, and in general that of combining both types of kiwis were higher than that of either single kiwi. The sugar content was decreased by changing the Gold kiwi portion(p<0.05). The chromaticity in general increased with increases in the Gold kiwi portion, and a-value(brightness) and b-value(redness) of sample GD1 were the highest by -2.75 and 17.50(p<0.05). From the acceptability test, the highest overall acceptability was the dressing sample combining Gold kiwi and Green kiwi at a ratio of 1:1. Based on the study results, it is expected that the dressing, made of kiwi puree, mixing Green kiwi and Gold kiwi by 1:1 ratio, and adding 130g of edible oil, 50g of onion, 40g of sugar, and 5g of salt, would improve the quality and overall acceptability of the dressing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1082-1090
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• 2005

Jocheong was prepared by adding Lentinus edodes extract to improve its quality and to give some functional properties. Contents of crude protein, ash and crude lipid were similar to those of control, while carbohydrate content was decreased. Total mineral content were $1,916.03\~2,674.24mg/kg$ that was no difference between test samples. From HPLC determination of free sugars, Jocheong was found to contain maltose as the highest sugar, followed by glucose and fructose. In amino acid analysis, seventeen amino acid were identified and quantified. Glutamic acid in Jocheong was major amino acid. The major fatty acids in Jocheong $(0\%,\;control)$ were linoleic acid, palmitic acid, oleic acid, myristic acid and caproic acid. There was no significant differences in fatty acid composition, pH and reducing sugar content among the Jocheong samples. The viscosity and solid contents tended to decrease with the addition of Lentinus edodes extract. Increasing the ratio of mushroom extract in Jocheong tended to decrease the lightness, yellowness and redness in Hunter's color value. Although sensory value decreased with increasing Lentinus edodes extracts, use of mushroom extracts (7: 3; saccharification liquids: Lentinus edodes extracts) is recommended for making Jocheong.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.41-51
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• 2012

We produced Hwanggiju (added 0.5~2.0% of ground Astragali Radix compared to starch contents) and investigated the physicochemical characteristics, DPPH free radical scavenging activities, polyphenol contents, and sensory evaluation. For all treatments, the initial pH was 3.9~4.1 and gradually decreased for 6 days from the 1st mashing day, and then rapidly increased to 4.67. As the fermentation proceeded, total acid contents increased in most of the treatments, reduced temporarily after the 2nd mashing time because of the addition of starch material and water, and then slightly rose again. There were little changes in pH and total acid contents followed by adding ground Astragali Radix (AR) to the fermentation periods. Amino acidities of all treatments showed patterns of which consistently rose as the fermentation proceeded and slightly reduced followed by increasing the addition rate of ground AR to the mashes. Soluble solid and alcohol contents also increased continuously and there were few differences among the treatments followed by adding to the ground AR rate. In color, there was no differences in L value, but a and b value showed significant differences by adding ground AR rate. In DPPH free radical scavenging activities, the control (no AR added) showed 53.6% and when grinded AR added, there were improving effects of the activities (0.52~6.9%). In polyphenol contents, the control was 1.05 mg/mL and the ground AR added treatments increased slightly. In the sensory evaluation, the control received a relatively high score ($5.0{\pm}1.0$), and the treatments which added 0.5% ground AR during the 2nd mashing time were also well received ($4.5{\pm}1.3$).

• Progress in Medical Physics
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• v.3 no.2
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• pp.1-12
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• 1992

For intraoperative radiation therapy using electron beams, a cone system to deliver a large dose to the tumor during surgical operation and to save the surrounding normal tissue should be developed and dosimetry for the cone system is necessary to find proper X-ray collimator setting as well as to get useful data for clinical use. We developed a docking type of a cone system consisting of two parts made of aluminum: holder and cone. The cones which range from 4cm to 9cm with 1cm step at 100cm SSD of photon beam are 28cm long circular tubular cylinders. The system has two 26cm long holders: one for the cones larger than or equal to 7cm diamter and another for the smaller ones than 7cm. On the side of the holder is an aperture for insertion of a lamp and mirror to observe treatment field. Depth dose curve. dose profile and output factor at dept of dose maximum. and dose distribution in water for each cone size were measured with a p-type silicone detector controlled by a linear scanner for several extra opening of X-ray collimators. For a combination of electron energy and cone size, the opening of the X-ray collimator was caused to the surface dose, depths of dose maximum and 80%, dose profile and output factor. The variation of the output factor was the most remarkable. The output factors of 9MeV electron, as an example, range from 0.637 to 1.549. The opening of X-ray collimators would cause the quantity of scattered electrons coming to the IORT cone system. which in turn would change the dose distribution as well as the output factor. Dosimetry for an IORT cone system is inevitable to minimize uncertainty in the clinical use.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Food Science and Preservation
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• v.20 no.4
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• pp.554-563
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• 2013

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0~6.4 to 4.6~5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

• Food Science and Preservation
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• v.15 no.3
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• pp.421-426
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• 2008

In older to prepare functional food materials from Acanthopanax koreanum, changes of major constituents by extracting with water and ethanol were investigated Extracting 300 g of below 0.5 cm size dried sample in 7.5 L of water or $30{\sim}95%$ ethanol for 9 hr at $100^{\circ}C$ were carried out pH during extraction was between 4.0 and 6.5. Color b-value of extracts was increased according to lower ethanol concentration and longer extraction time. Color a-value and b-value was increased more in stem than in root Extracts were increased rapidly within $2{\sim}3\;hr$. The extract in $30{\sim}70%$ ethanol was $0.84{\sim}1.34%(w/v)$ with root Main free sugar of extracts was sucrose in root. The eleutherosides were extracted rapidly within 3 hr, moreover were increased in water or $30{\sim}70%$ ethanol more than 95% ethanol concentration. Extraction of acanthoic acid from root was more affected on ethanol concentration than extracted time, moreover it was detected only trace by extracting with water. Furthermore, acanthoic acid was extracted rapidly within 2 hr in $50{\sim}70%$ ethanol, and was extracted 3 times higher with 70% ethanol than with 30% ethanol. The content of acanthoic acid in residue after extraction was affected largely by extraction solvents. The extraction efficiency in 70, 50 and 35% of ethanol concentration was about 95, 90 and 35% respectively. The eleutherosides were extracted to 95% with water or nature of water and ethanol. Therefore, the reflux extraction in $40{\sim}70%$ ethanol concentration for $3{\sim}5\;hr$ was adequate for extraction of functional materials from Acanthopanax koreanum.

• Food Science and Preservation
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• v.23 no.5
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• pp.718-726
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• 2016

Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at $25^{\circ}C$ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of $48.6Pa{\cdot}s^n$. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to $188.8Pa{\cdot}s^n$, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and $9.2{\times}10^8CFU/mL$ respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.