• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.649-656
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• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.787-791
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• 2017

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.98-104
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• 1993

In order to improve qualities of kochujang, various fruit juices such as apple, orange, pineapple and grape were added to the raw material of kochujang instead of the part of water. It was apparent in the kochujang with pineapple juice that organic acids originated from fruit juices increased titrable acidity and decreased pH. Free sugars and organic acids in the kochujang that was fermented during three months were degraded or might be used by microorganism after ten months of fermentation. Kochujang with grape juice showed relatively dark color, which had a good agreement with the changes of Hunter a-value. Sensory evaluation test about tastes, flavor and color showed that the kochujang with pineapple juice was preferred to others.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.367-373
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• 2012

In this study, physio-chemical, mechanical, and sensory characteristics of Tofu containing 0, 0.5, 1.0, and 2.0% Adenophora remotiflora powder were examined. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol contents, electron-donating abilities, and hydroxyl radical scavenging activities of the hot water and ethanol extracts of Adenophora remotiflora powder in the range from 0~2.0%. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was $487.93{\mu}g/mL$ while the that of the water extract of Adenophora remotiflora powder was $403.70{\mu}/mL$. The electron-donating abilities of the ethanol and water extracts of Adenophora remotiflora powder were 75.37 and 86.10%, respectively. The hydroxyl radical scavenging activities of the ethanol and water extracts of Adenophora remotiflora powder were 65.50 and 66.22%, respectively. We also evaluated the quality characteristics of Tofu containing Adenophora remotiflora powder. In the case of color values, as the level of Adenophora remotiflora powder increased, the values of L (lightness) and a (redness) decreased, whereas that of b (yellowness) increased. In the case of mechanical properties, as the level of Adenophora remotiflora powder increased, hardness, gumminess, and chewiness values increased (p<0.05), whereas springiness and cohesiveness values decreased (p<0.05). In the case of sensory evaluation, MPT1.0 scored significantly higher in color, flavor, tenderness, texture, and overall quality. To sum up, Tofu containing 1% Adenophora remotiflora powder showed the highest overall preference.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.272-275
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• 2007

Red yeast rice flour, which is a natural functional material, was used in muffin production at different concentrations ranging from 0 to 10%. The initial pasting temperature was not affected by the addition of red yeast rice flour, whereas peak viscosity and final viscosity decreased with increasing concentrations. The lightness value of the muffins decreased, however, the redness value increased with increasing amounts of red yeast rice flour. The bulk of the muffins was generally reduced by the addition of red yeast rice flour. At the 10% concentration, hardness and viscosity were similar to the control, and there were no changes in springiness or cohesiveness. For the sensory evaluation, parameters such as appearance, color, texture, taste, and overall acceptability increased significantly from the control at the 3% concentration of red yeast rice flour, but flavor decreased with increasing amounts of red yeast rice flour. Based on these results and the sensory evaluation specifically, the optimal amount of red yeast rice flour added to the muffins was the 3% concentration.

• KSBB Journal
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• v.26 no.1
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• pp.49-56
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• 2011

Volatile components of crude fucoidan and its raw material, Undaria pinnatifida sporophylls were identified by GC/MSD analysis, and the effects of a combined method of solvent extraction and drying (hot-air drying or spray drying) on deordorization of fucoidans were examined. The major components of seaweed smell (odor) in crude fucoidan and Undaria pinnatifida sporophylls were identified as alkanes (octadecane, heptadecane, tetradecane) and acids (hexadecanoic acid, oleic acid). Solvent extraction and drying were combined for the deordorization of fucoidans: hot-air drying/deordorization process (HDDP) and spray drying/deordorization process (SDDP). The deordorization effects of solvent extraction using solvents including water, ethanol, and acetone were investigated. Among the tested solvents, ethanol was selected as a deordorization solvent, because the seaweed smell and taste were mostly lowered by ethanol extraction followed by drying. In addition, HDDP and SDDP were compared, showing that SDDP gave higher sensory characteristics than HDDP. When the crude fucoidan was treated by ethanol extraction for 30 min followed by SDDP, approximately 60% of off-flavor components of crude fucoidan was removed based on GC/MSD peak area, and the total sugar and sulfate contents and APTT-anticoagulant activity significantly increased compared to crude fucoidan. In conclusion, SDDP after ethanol treatment was proposed and established as a deordorization process for fucoidan preparation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.3
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• pp.232-237
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• 2012

Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxanthine ($40.3{\mu}g/100g$) was the most abundant, followed by 5'-GMP ($22.9{\mu}g/100g$), ADP ($22.5{\mu}g/100g$), AMP ($21.0 {\mu}g/100g$), inosine ($3.6{\mu}g/100g$) and 5'-IMP ($2.3{\mu}g/100g$).

• Journal of the Korean Society of Costume
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• v.45
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• pp.147-160
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• 1999

The purposes of this study were to classify the university women according to their life styles and to analyze the cosmetic consumption behavior of classified groups. The results of this study may suggest cosmetics production and sales plan to manufactures and distributers and to provide cosmetic consumption guides for the university women. For empirical study a questionnaire developed by researchers was distributed to 456 of university women in Chonbuk province from Aug. 26 to Sep. 17 1998. Frequencies and percentages were claculated. And factor analysis cluster analysis and $\chi$2-test were used. The results were as follows: 1. University women were clustered into 5 types of sound and self pursuit type realistic and fashion pursuit type external and liberal type delightful and enjoying type and passive and stagnate type according to their life styles. 2. Sound and self pursuit type was characterized by the faithfulness to school and home life and economical lining. They got cosmetics information through direct experiences by use of samples put on full make-ups to protect their skin and selected refill cosmetic products to save money. 3. Realistic and fashion pursuit type were sensitive to fashion and had a strong desire for material achievement. They put on full make-ups exchange unsatisfactory cosmetics at the store where they bought and had a lot of imported cosmetics experiences. 4. External and liberal type showed little concern with saving and had progressive thinking. They bought cosmetics at the department store got informations from market-oriented information sources. perferred shopping at department stores considerred price most important when selecting cosmetics exchanged unsatisfactory cosmetics at the store they bought when they were not satisfied with the flavor or skin troule. 5. Delightful and enjoying type showed the least faithfulness to their home and school life. They put on partial make-ups for the correction of facial defects or etiquette. 6. Passive and stagnate type enjoyed home life but were passive in real life and open-mindness They got cosmetics information from marketer-oriented information sources bought cosmetics at discount stores considered price most important when selecting cosmetics put on basic or at least mke-ups to protect their skin had the least experience in the imported cosmetics and refill products.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.1-8
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• 2016

This study aimed to enhance the applications of dates as a food material that can be utilized and stored easily by improving the inefficient process of the traditional cooking procedure. To this end, this study investigated the physico-chemical and nutritional properties of jujube pulp powder, and compared the traditional and newly developed methods of making yakbap, yakpyon, and jujube porridge. According to the analysis of physical and chemical properties, the jujube pulp powder contained 5.4% moisture, 2.6% crude ash, 6.6% crude protein, 0.35% crude fat, and 4.7% crude fiber. The water activity was 0.95% in jujube pulp while it was 0.24% in jujube pulp powder. In addition, the jujube pulp powder had a total sugar content of 70.4% and reducing sugar content of 6.3%. The vitamin C was content was estimated to be 68.5 mg/100 g in the jujube pulp powder and the jujube pulp contained 6.2 g/100 g of dietary fiber. Major minerals were K, Mg, and Ca. After appointing jujube pulp powder (new method) to a test group and jujube pulp (traditional method) to a control group, the sensory evaluation and acceptance testing were conducted for yakbap, yakpyon, and jujube porridge. As a result, there was no significant difference in any sensory factors tested (p<0.05). It was found that making and storing jujube pulp powder by drying jujube pulp is a useful way of utilizing jujube because Yakbab, Yakpyun and jujube porridge were found to have a relatively good appearance, color, flavor, taste, texture and overall acceptance.