• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1448-1455
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• 1998

Fermented milk was prepared from milk or mixture of milk and apple juice/grape juice, and it was freeze dried. pH change and growth of Lactobacillus acidophilus (KCTC 2182) during freeze drying were studied. The effects of freeze drying on sensory evaluation and volatile aroma compounds in freeze dried sample or reconstituted sample were also studied. Freezing and freeze drying did not affect pH of fermented milk. Number of viable cells of L. acidophilus was markedly reduced during freezing or freeze drying. When number of viable cells in original fermented milk was considered as 100%, survival ratio of viable cells after freezing was $64.5{\sim}85.2%$ and that after freeze drying was $10.0{\sim}21.1%$. When sensory properties of original fermented milk prepared from juice-milk (ratio 15:35) were compared with those of freeze dried/reconstituted sample, sensory properties of original sample were better than those of freeze dried/reconstituted sample. Ethanol, diacetyl, butanol and acetoin were detected in all of original samples and freeze dried/reconstituted samples while acetone was detected in samples containing high amount of grape juice. Volatile aroma compounds in original fermented milk were reduced during freeze drying. L. acidophilus produced ethanol, diacetyl and acetoin during fermentation.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.18 no.4
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• pp.246-252
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• 2015

Purpose: To assess gastric pH and its relationship with urease-test positivity and histological findings in children with Helicobacter pylori infection. Methods: Fasting gastric juices and endoscopic antral biopsy specimens were collected from 562 children and subjected to the urease test and histopathological examination. The subjects were divided into 3 age groups: 0-4, 5-9, and 10-15 years. The histopathological grade was assessed using the Updated Sydney System, while the gastric juice pH was determined using a pH meter. Results: The median gastric juice pH did not differ significantly among the age groups (p=0.655). The proportion of individuals with gastric pH >4.0 was 1.3% in the 0-4 years group, 6.1% in the 5-9 years group, and 8.2% in 10-15 years (p=0.101). The proportions of moderate and severe chronic gastritis, active gastritis, and H. pylori infiltration increased with age (p<0.005). Urease-test positivity was higher in children with hypochlorhydria (77.8%) than in those with normal gastric pH (31.7%) (p<0.001). Chronic and active gastritis were more severe in the former than the latter (p<0.001), but the degree of H. pylori infiltration did not differ (20.9% vs. 38.9%; p=0.186). Conclusion: Gastric pH while fasting is normal in most children regardless of age. Urease-test positivity may be related to hypochlorhydria in children, and hypochlorhydria is in turn related to H. pylori infection.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.127-132
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• 1994

The present study was directed to investigate the accelerative effects of fermentation of salted anchovy on sea tangle homogenates. With the addition of $8\%$ (w/w) sea tangle homogenates(T), there was an increase of amino-N content in both the muscle and juice of salted anchovy during all fermentation periods. It was only in VBN value that there was exhibited the same characteristics as the control batch. Viable cell count in muscle was increased rapidly after 60 days of fermentation, but in juice the content was maximal after 60 days of fermentation. When $8\%$ (w/w) sea tangle homogenates was added, the pH value in muscle and juice were maintained same degree of control until 80 days of fermentation, but showed increase in pH value of muscle and juice more rapidly than the control system after 80 days of fermentation. Then a large percentage of muscle turned to juice after 100 days of fermentation. The degree of fermentation In salted anchovy, when sea tangle homogenates were added, accelerated more than the control batch. Concerning the factors related to the accelerative effects on fermentation of salted anchovy, there was a continuous increase in amino-N content, and it was a sudden change of viable cell count and pH value at a certain point in the fermentation periods.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.644-652
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• 2006

This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4%) and P5(fruit juice of pomegranate 5%) were investigated and compared to G.D.L(C). And also, total microbe and tatal acid of the tofu were determined during storage at $0^{\circ}C^$. The results are summarized as follow P3(493.3g/500ml) compared to C(485g/500ml) showed the highest yield. Turbidity of tofu was increased as the proportion of pomegranate was increased, while pH of tofu was increased as the proportion of pomegranate was decreased. $L^{\ast}^{\ast}^{\ast}$ value of C tofu was highest, $a^{\ast}^{\ast}^{\ast}$ value of tofu was increased as the proportion of pomegranate was increased and $b^{\ast}^{\ast}^{\ast}$ value of C tofu was higher than those of other tofus. The hardness of tofu coagulated with pomegranate showed higher than that of coagulated G.D.L. The cohesiveness of P4, P5 showed higher than C tofu, but those of other tofus showed lower than C tofu. The springiness of tofu showed in the order of P4>P5>P3>P2>P1, gumminess of P5 tofu was highest. The Brittleness of tofu was increased as the proportion of pomegranate increased. The pH value of tofu coagulated with pomegranate increased during storage at $0^{\circ}C^$. During the storage period of tofu, pH and total acid showed a maximum change in C tofu. Generally the total plate counts of bacteria of all tofu increased during storage at $0^{\circ}C^$, and those of tofu with added pomegranate were shown to be lower than C tofu. The results of S.E.M(scanning electron microscopes), the lower hardness showed the more soft and the smaller particle, The particle of C tofu was small and uniformity but the size of P4, P5 tofu showed coarse. In the sensory evaluation of all tofu, sleekness, nutty, chewiness and smoothness, appearance and overall quality was the highest in C tofu. In the sensory evaluation of tofus coagulated with pomegranate. overall quality was the highest in P2.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.8
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• pp.1120-1127
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• 2011

A feeding trial was conducted to investigate the effect of dietary supplementation of Bacillus subtilis LS 1-2 grown on citrus-juice waste and corn-soybean substrate on growth performance, nutrient retention, caecal microbial population and intestinal morphology in broilers. Three hundred twenty d-old Ross chicks were randomly allotted to 4 treatments on the basis of BW in a randomized complete block design. Each treatment had 4 replicates of 20 chicks in each. Experimental diets were fed in 2 phases, starter (d 0 to 21) and finisher (d 21 to 35). Dietary treatments were; negative control (NC: basal diet without any antimicrobial), positive control (PC: basal diet added with 20 mg/kg Avilamycin), basal diet added with 0.30% Bacillus subtilis LS 1-2 grown on corn-soybean substrate (P1), and basal diet added with 0.30% Bacillus subtilis LS 1-2 grown on citrus-juice waste substrate (P2). Overall BW gain, feed intake and FCR were better (p<0.05) in PC, P1 and P2 treatments as compared to NC. Moreover, overall BW gain and FCR in PC and P2 treatments were greater than P1. Retention of CP, GE (d 21, d 35) and DM (d 35) were increased (p<0.05) in treatments PC, P1 and P2 compared with NC. At d 35, caecal Clostridium and Coliform counts were lower (p<0.05) in treatments PC, P1 and P2 than NC. Moreover, Clostridium and Coliform counts in treatment PC was lower (p<0.05) than P1. Villus height and villus height to crypt depth ratio in both duodenum and ileum were increased (p<0.05) in treatments PC, P1, P2 as compared to NC. However, retention of nutrients, caecal microbial population and intestinal morphology remained comparable among treatments P1 and P2. It is concluded that Bacillus subtilis LS 1-2 inclusion at 0.30% level had beneficial effects on broilers' growth performance, nutrient retention, caecal microflora and intestinal morphology. Additionally, citrus-juice waste can be used as substrate for growth of probiotic Bacillus subtilis LS 1-2.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.825-831
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• 2006

This study investigated the utilization of apricot as a coagulants for tofu manufacture, and compared the quality characteristics and shelf-life of tofu made by A2(2% apricot juice), A4(4% apricot juice), A6(6% apricot juice), A8(8% apricot juice) in comparison with those of C(G.DL). A2 tofu(323.00 g) showed the highest yield of tofu and the tofu yield decreased with increasing apricot juice content. In color, the lightness of tofu was decreased with increasing apricot juice content, while redness and yellowness were increased. The hardness of tofu coagulated with apricot juice was higher than that of the coagulated C(G.DL) and the springiness of A6 and A8 was higher than that of C(G.DL) while that of the other tofus was lower than C(G.DL). The brittleness of tofu was increased with increasing apricot juice content. The pH value of tofu coagulated with apricot juice was increased during storage at $0^{\circ}C$ and the acidity was decreased. Two percent apricot juice tofu had good overall preference.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.231-238
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• 2021

This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxidant activities increased, whereas lightness, pH, and gel strength decreased. Regarding sensory evaluation, with 12% or more added aronia juice, purpleness and sourness increased, whereas hardness and cohesiveness decreased in the jelly samples. Cup jelly with 16% aronia juice content had the highest overall acceptability score. These results indicate that aronia can be used as a good source of anthocyanins when developing functional jelly products.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.162-168
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• 1996

Effects of temperature, pH and addition of NaCl and quinine on sweetness and recognition threshold of aspartame were investigated. Changes in flavor of some foods were also studied when aspartame was added. The sweetness of 0.02% aspartame, the equi-sweetness of 4.3% sugar, was organoleptically evaluated by multiple comparison test at variouse range of temperature ($4^{\circ}$, $20^{\circ}$, $40^{\circ}$, $60^{\circ}$ and $80^{\circ}C$), pH (3.0, 4.5, 6.0 and 7.5), NaCl (0.5, 1.0, 1.5 and 2.0%) and quinine (0.001, 0.003 and 0.005%). The highest sweetness was obtained at $20^{\circ}C$ and pH 3.0-4.5. Addition of NaCl at 0.5% level showed the highest sweetness which was decreased thereafter. The sweetness was significantly decreased by the addition of quinine. The recognition threshold of aspartame was the lowest at $20^{\circ}C$ and pH 3.0-4.5. Lower in bitterness and higher In ginseng flavor were noted in ginseng tea with aspartame than in that without aspartame. Improved roasted flavor and decreased undesirable odor and taste were resulted in soymilk with the addition of aspartame. The flavors of orange, apple and strawberry were enhanced by aspartame in orange juice, apple juice and strawberry juice, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.727-734
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• 2010

As the blueberry content in batter increased, the pH of batter decreased According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0% 10% and 15% blueberry, while each 15% 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with $7.12{\pm}0.67$. In terms of flavor, the content of 20% also showed highest figures among all samples with $7.16{\pm}0.62$ (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.