• The Korean Journal of Food And Nutrition
• /
• v.11 no.1
• /
• pp.61-67
• /
• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.

• Journal of Animal Science and Technology
• /
• v.49 no.2
• /
• pp.269-278
• /
• 2007

This study was performed to measure the pH, proximate composition, physicochemical properties, changes of protein bands, Hunter color values and endpoint cooking temperature of chicken leg and breast muscles during cooking from 64 to 74℃ with 2℃ increments. Chicken leg had higher pH, moisture and fat contents (%) and lower protein solubility(P<0.05) than chicken breast. Although the cooking losses(CLs, %) of chicken muscles increased with increased cooking temperature, the addition of 2% salt did not affect CL. The redness values of chicken leg without 2% salt were higher than chicken breast, however, the addition of 2% salt reduced the differences of the redness. Protein solubility decreased with increased cooking temperatures and were not affected by the addition of salt, and no further changes were observed higher than 68℃. Protein bands having the molecular weights of 66 and 54kDa were disappeared in the chicken leg at the cooking temperatures of 66～70℃, whereas 66, 54 and 34kDa in the chicken breast. These protein bands could be used potential indicators to determine the endpoint cooking temperature in chicken muscles.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.12
• /
• pp.1785-1791
• /
• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.723-729
• /
• 2004

To develop foods using dried persimmon, hot-water extracts of dried persimmons were added into strong wheat flour in the ratio of 10, 20, 30, and 40% and the quality characteristics of baked products were investigated. The proximate compositions of dried persimmons hot-water extracts were 70.37% of moisture, 1.72% of crude protein, 0.18% of crude lipids, 1.99% of crude ash and 4.37% of crude fiber, respectively. With increasing the addition of dried persimmons hot-water extracts, moisture content of the added breads was increased to 47.20% from 41.12% of non-added bread and water activity to 0.576 from 0.495. Water binding capacity of the added dried persimmons hot-water extracts rasied weight of the bread but decreased specific volume. In the hunter's color values the more dried persimmons hot-water extracts was added, the lower L vaules we, and the higher a and b values we. In the texture property, the addition of dried persimmons hot-water extracts increased hardness, gumminess and chewiness, while decreased adhesiveness and fracturability. Judging from texture, taste and overall acceptability of the product, recommended substitution level for hot-water extracts of dried persimmons in bread was 30% or less.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.6
• /
• pp.776-783
• /
• 2005

To develop functional kimchi which had anti-obesity effect, garcinia cambogia extract containing $51.46\%$ hydroxy citric acid (HCA) was used as a sub-ingredient of American preferred kimchi (APK). The APK added to garcinia cambogia extracts of 0.5$\%,\;1.0\%,\;1.5\%\;and\;2.0\%$ were prepared, and fermentation characteristics and anti-obesity effect of those kimchi were investigated. The pH of APK added to garcinia cambogia extracts (APKH) was low as the amount of garcinia cambogia extract increased at initial stage of fermentation but the pH of those kimchi showed similar values after optimum ripened stage. The number of Lactobacillus sp. and Leuconostoc sp. were small as the amount of garcinia cambogia extract increased while the period was delayed that the number of Lactobacillus sp. and Leuconostoc sp. attained to maximum. In Hunter's color values of APKH, lightness and redness decreased as the amount of garcinia cambogia extracts increased while yellowness increased. Sensory scores in overall acceptance, taste and texture of APKH evaluated by Americans as sensory panels were similar until the addition amount of garcinia cambogia extract was $1.5\%$, therefore the garcinia cambogia extract of $1.5\%$ was determined as tile amount adding to APK. The secretions of glycerol and leptin as a key signalling factor for anti-obesity effect were examined in APK and APKH added to garcinia cambogia extract of $1.5\%$. There were no significant differences in the glycerol secretion when adipocytes were treated with APK and APKH extracts. However, leptin secretion in the adipocytes treated with APKH extract was significantly decreased compared to that of control (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.7
• /
• pp.994-1001
• /
• 2012

Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at $-18^{\circ}C$ or $2^{\circ}C$ for 30 days and at $20^{\circ}C$ for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at $2^{\circ}C$ significantly increased while those of peeled garlic were maintained during storage at $-18^{\circ}C$. Weight loss of peeled garlic during storage was greater at $-18^{\circ}C$ than at $2^{\circ}C$. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at $2^{\circ}C$ but were reduced at $-18^{\circ}C$. Total aerobic bacterial count of chopped garlic stored at $20^{\circ}C$ slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 ${\mu}mol/g$ and 190.52 ${\mu}mol/g$, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.271-277
• /
• 2006

A mechanically pressed juice of Bokbunja (Rubus coreanus Miq.) extract was prepared using 70% ethanol solution. The extract was subjected to gamma-irradiation treatment (20 kGy) and investigated for its change of color and biological activities. Hunter $L^*$ values of the irradiated Bokbunja extract were increased in comparison with the non-irradiated extracts, and the $a^*\;and\;b^*$values decreased by the irradiation treatment. The content of the total phenolic compounds in the non-irradiated and irradiated extracts were 58.4 and 56.5 mg/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activities of non-irradiated and irradiated extracts at a 250 ppm level were 80% and 79%, respectively. Lipid oxidation was retarded by addition of Bokbunja powder. Nitrite scavenging activity was the highest in the Bokbunja powder at pH 1.2 and the effect was not changed by irradiation. The Bokbunja powder showed antimicrobial activity against Salmonella Typhimurium and Bacillus cereus. However, irradiation of Bokbunja did not affect any physiological functions (p>0.05). A Salmonella mutagenicity assay indicated that the irradiated Bokbunja extract did not show any mutagenicity. Therefore, Bokbunja extract could be used in various applications as a functional material, such as ingredients of food and cosmetic, compositions with functions.

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.141-148
• /
• 2005

This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.3
• /
• pp.212-218
• /
• 2011

This study was performed to determine the relative quality of mungbeans harvested in bulk after applying a labor-saving cultivation (LSC) method, compared to mungbeans harvested three different times under the conventional cultivation condition. There was no significant difference in starch, crude protein, and vitexin or isovitexin content of seed according to the cropping system or harvest time. The mungbeans grown under the LSC method had the highest crude fat content, followed by mungbeans from the third-, the second- and the first-harvest mungbeans under the conventional cultivation. No significant difference was found in the composite ratio of saturated fatty acids to unsaturated fatty acids according to cropping system or harvest time. The second-harvest mungbeans grown under the conventional cultivation condition had 17 different types of fatty acids, while the third-harvest mungbeans grown under the conventional cultivation and those grown under the LSC condition had the fewest types of fatty acids with 12. Of the major saturated fatty acids, palmitic acid and arachidonic acid had the highest composite ratio in the first conventional cultivation followed by the second, the third and the LSC. However, stearic acid showed the opposite tendency. Of the major unsaturated fatty acids, linoleic acid had the highest composite ratio in the first conventional cultivation, followed by the second and third conventional cultivation and the LSC. Amylogram characteristics of the mungbeans were significantly different according to cropping system and harvest times. The mungbeans harvested after the first conventional cultivation had significantly higher pasting temperature, peak viscosity, holding strength viscosity, final viscosity and breakdown, while mungbeans harvested after the third conventional cultivation had significantly higher setback viscosity. In contrast, the mungbeans harvested under the LSC methods had a significantly lower amylogram value. When harvest rate, color values and amino acid content of sprout were measured, mungbeans grown under the LSC conditions had a low harvest rate of sprout, but had Hunter's color values and amino acid content of sprout similar to those of mungbeans grown under the conventional cultivation condition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.7
• /
• pp.859-865
• /
• 2007

The chemical components and antioxidative activity of Korean gold kiwifruit were investigated. The values of pH, soluble solid and total acidity were 4.43${\pm}$0.16, 17.01${\pm}$0.04$^{\circ}Brix$, and 0.082${\pm}$0.02%, respectively. Hunter L, a, and b values were 49.80${\pm}$0.24, -6.79${\pm}$0.02, and 19.72${\pm}$0.18 value, respectively. Proximate compositions were as follows; moisture 78.62${\pm}$2.26%, crude protein 1.34${\pm}$0.25%, crude lipid 0.70${\pm}$0.06%, crude fiber 1.99${\pm}$0.13%, crude ash 0.99${\pm}$0.26%, and carbohydrate 16.36${\pm}$1.23%, respectively. Mineral elements were K 265.86${\pm}$5.00, P 71.82${\pm}$29.18, and Ca 23.84${\pm}$2.10 mg%, respectively. Free sugar compositions were sucrose (1.04${\pm}$0.18%), glucose (2.17${\pm}$0.21%) and fructose (1.86${\pm}$0.11%). Amino acid contents of Korean gold kiwifruit was very rich in glutamic acid 86.51 ${\pm}$5.58 mg/100 g and deficient in tyrosine 15.00${\pm}$4.91 mg/100 g. Organic acid compositions were quinic acid (6.65${\pm}$0.21 mg/g), malic acid (1.62${\pm}$0.13 mg/g) and citric acid (4.82${\pm}$0.21 mg/g). Contents of ascorbic acid and total phenols were 0.27${\pm}$0.06 mg/g and 0.047${\pm}$0.002 mg/g, respectively. The DPPH radical scavenging activity and reducing power of the water extract from Korean gold kiwifruit was 86.87% and 1.96 at a concentration of 25 mg/mL. The water extract showed considerable antioxidative activity against linoleic acid autoxidation in a dose-dependent manner.