• 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.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.730-736
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• 2013

This study was to establish irradiation process for serving ginseng chicken porridge to immune-compromised patients. Raw chicken, glutinous rice, ginseng, garlic, dried jujube and carrot were used as raw materials for ginseng chicken porridge. The initial level of microorganisms contaminated in raw materials and their predominant species were determined. The level of microorganism detected in raw chicken and in ginseng were 3.4 Log CFU/g and 4.7 Log CFU/g, respectively. Major predominant microorganisms were Pseudomonas fragi in chicken, Enterobactor faecalis in carrot, and Bacillus subtilis in other materials. Chicken and carrot were excluded from irradiation treatment because ordinary thermal treatment can inactivate the microorganisms contaminated in those materials. Five kGy of gamma ray was the effective sterilizing dose required to inactivate B. subtilis in glutinous rice, garlic and jujube, and 10 kGy in ginseng. Ginseng chicken porridge was prepared with each of raw materials gamma-irradiated with the selected sterilizing doses. Control was ginseng chicken porridge prepared with non-irradiated materials. The growth of microorganisms was not observed in the chicken porridge prepared with irradiated raw materials. Sensory results showed that the score of flavor and off-flavor was slightly lower in ginseng chicken porridge prepared with irradiated raw materials than in control. This was considered to be due to the increase of TBARS values by gamma irradiation. However, there was no significant difference on overall acceptance between the porridge prepared with irradiated raw materials and control. The results showed that the individual gamma irradiation of raw materials can be applied to prepare ginseng chicken porridge as meals for the immunocompromised patients.