• Korean Journal of Food Science and Technology
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• 제22권3호
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• pp.241-247
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• 1990

In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting $(3{\pm}0.5min\;at\;170{\pm}5^{\circ}C)$ effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).

• Food Science and Preservation
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• 제7권3호
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• pp.262-266
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• 2000

The rhizomes of Polygonatum odoratum(Dunggulle in korean name) have been used as a traditional medicine for a tonic, remedy of fevers of influenza, cough and lung trouble. In this experiment, water extract of Dunggulle was added in brewing korean traditional rice wine. Fermentation characteristics such as content of total acid, pH, temperature, total sugar and alcohol concentration were investigated during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period(0~3 days), slow in the middle(4~6 days), and almost unchangeable in the final(7~10 days). Total acid content was remarkably increased during the initial period but slowly decreased afterward. As the content of Dunggulle extract is increased, total sugar content was slightly increased. At the first day of fermentation, total sugar content was 19.6% in control, 22.6, 23.3 and 25.6% in Dunggulle extract 2.5, 5.0 and 7.5% added group, respectively. In the initial period, content of alcohol in control was highest than in Dunggulle extract added group. The content of alcohol in 4 kinds of wine showed highest value at the sixth day and those of control and Dunggulle extract 2.5% were 16.0, 16.1%, respectively. Sensory evaluation in taste was not significantly different among control and Dunggulle extract added group.

• Food Science and Preservation
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• 제11권4호
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• pp.516-521
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• 2004

The study was intended to develop a yam snack to increase the consumption and the added value of the yam which has many kinds of medicinal effects and functions. Moisture content of a freeze-drying yam snack was higher than those of hot wind drying and vacuum drying yam snack. However, carbohydrate content was opposed to it. The content of soluble proteins in freeze drying yam snack was 6.43 mg/100g, and lower than that those in hot wind drying and vacuum drying yam snack. The contents of total sugar and reducing sugar were not noticeably different by processing methods. The major organic acids of yam snack were malic, acetic, acids, and acetic acid. Citric acid were rich contented in hot wind and vacuum dried yam snack, but the content of malic acid in freeze dried yam snack was higher than those in hot wind and vacuum dried yam snack. The contents of the amino acids and total amino acids showed the highest contents in vacuum dried snack and the next came in hot wind dried snack and freeze dried snack order. The content of free amino acids were not different by processing methods. Total content of vitamin C were not different by processing methods, but a ascorbic acid was higher in freeze dried yam snack than those in other. The dehydroascorbic acid contents of the hot-air and vacuum dried snack was higher than those of the freeze dried snack, Potassium, sodium and magnesium were the main minerals of the yam snacks.

• Food Science and Preservation
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• 제18권5호
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• pp.773-778
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• 2011

This study investigated the alcohol fermentation characteristics of citrus hydrolysate by adding various sugars(sucrose, honey, fructose and fructooligosaccharide). As a result, the alcohol content was shown to be similar among all the sugars. Fructose, glucose, sucrose and maltose were detected as a major free sugar. In particular, the contents of fructose and glucose were shown to be higher in sucrose addition, lactic, citric and malic acids were detected as major organic acids of citrus wine. When the sensory characteristics of citrus wines were compared, flavor was shown to have a sensory score of 5.1 in sucrose addition, showing the most preference. However, no significant difference in preference was found among the sugars. Color, taste and overall acceptability were shown to have the most preference in sucrose addition, and then in honey, fructose, and fructooligosaccharide in order. Therefore, a further study on the improvement of quality and sensory preference using aging process and complex sugars is required.

• Korean Journal of Agricultural Science
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• 제27권2호
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• pp.117-124
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• 2000

Three kinds of the mashes of 15%, 20% and 25% of boiled wax gourd containing 15% of sugar were fermented by yeast at $5{\sim}10^{\circ}C$ for 100 days. After fermentation, total sugar content of 15% mash was 7.3%, 20% mash 5.0% and 25% mash 4.0% respectively. Also, it revealed that in reducing sugar content, 15% mash was 4.5%, 20% mash 3.4% and 25% mash 4.0%, respectively. In protein content, 15% mash was 10.1mg/ml, 20% mash 13.9mg/ml, 25% mash 10.9mgl/ml, and in amino acid content, 15% mash was $0.27{\mu}mol/ml$, 20% mash $0.51{\mu}mol/ml$, and 25% mash $0.31{\mu}mol/ml$, each. In case of pH, 15% mash was 3.85, 20% mash 3.76, and 25% mash 3.51. In acidity, 15% mash was 0.34%, 20% mash 0.84%, and 25% mash 1.35%, respectively. In the number of yeast cell, 15% mash was 0.34%, 20% mash 0.84%, and 25% mash 1.35%, respectively. In the number of yeast cell, 15% mash was 6.30 logCFU/ml, 20% mash 6.85 logCFU/ml, and 25% mash 8.45logCFU/ml, respectively. In ethanol content, 15% mash was 11.4%, 20% mash 12,4%, and 25% mash 11.5%, respectively. Succinic acid content ranges from 1,128~1,385mg/l. In Acetic acid, 20% mash showed 2,806 mg/l and 25% mash 4,952 mg/l by acidification. Five-grade scoring test of sensory evaluation showed that in its taste degree, 15% mash was 3.26, 20% mash 3.00 and 25% mash 2.46, respectively.

• Korean journal of food and cookery science
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• 제16권6호
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• pp.602-608
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• 2000

Physicochemical and sensory properties of Kakdugi prepared with fermented northern sand lance sauce(Kakdugi-N) were compared with those of fermented anchovy sauce(Kakdugi-A) or shrimp(Kakdugi-S) through pH, acidity, reducing sugar content, color, microbial counts, TPA and sensory evaluation. The salt concentrations were similar among the treatments ranging 1.9 to 2.3%. Greater decrease in pH and reducing sugar content, and greater increase in acidity were observed in Kakdugi prepared with three kinds of fermented fish sauce than control. The greatest decrease in pH and reducing sugar content but the highest increase in acidity and lactobacilli counts were observed in Kakdugi-S, followed by Kakdugi-N and Kakdugi-A. Fermentation pattern of Kakdugi-N was similar to that of Kakdugi-A. The Hunter color L, a and b values increased gradually until day 11 and then decreased, and the a and b values of Kakdugi-N were similar to those of Kakdugi-A. The hardness and fracturability of Kakdugi determined by texture analyser, decreased during fermentation. Sensory evaluation showed that the score of overall acceptability was the highest in Kakdugi-S, followed by Kakdugi-N and Kakdugi-A.

• The Korean Journal of Food And Nutrition
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• 제13권6호
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• pp.578-584
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• 2000

Three kinds of the mashes of 15%, 20% and 25% of boiled wax gourd containing 20% of sugar were fermented by yeast at 5~1$0^{\circ}C$ for 100 days. After fermentation, total sugar content of the 15% mash was 8.0%, 20% mash 8.6%, and 25% mash 8.3%, respectively. Also, it revealed that in reducing sugar content, 15% mash was 7.4%, 20% mash 7.6%, and 25% mash 7.4%, respectively, In protein content, 15% mash was 10.3mg/ml, 20% mash 9.8mg/ml, and 25% mash 11.3mg/ml, and in amino acid content, 15% mash was 0.13 $\mu$mo1/ml, 20% mash 0.03 $\mu$mo1/ml, and 25% mash 0.03 $\mu$mo1/ml, each. In case of pH, 15% mash was 3.88, 20% mash 3.99, and 25% mash 3.97, respectively. In acidity, 15% mash was 0.37, 20% mash 0.44. and 25% mash 0.43, respectively. In the number of yeast cell, 15% mash was 8.33 logCFU/ml, 20% mash 8.56 logCFU/ml, and 25% mash 8.57 logCFU/ml. respectively. In ethanol content, 15% mash was 13.4%, 20% mash 14.9%, and 25% mash 15.5%, respectively. In organic acid content, acetic acid, pyruvic acid, citric acid, and lactic acid were produced, and succinic acid content ranges from 1,407~1,800 mg/l. Five-grade scoring test of sensory evaluation showed that in its taste degree, 15% mash was 3.93, 20% mash 3.66 and 25% mash 3.40, respectively.

• Culinary science and hospitality research
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• 제20권1호
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• pp.178-188
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• 2014

Two kinds of anticaking agents (dextrin, polydextrose) were combined with kiwifruit paste at 5% w/w ratio and freeze-dried to prepare a powdered material. The physiochemical characteristics of kiwifruit powders with anticaking agents were compared with those without anticaking agents as the control. The yield was higher in the powders with anticaking agents than the control. Moisture content, acidity, and total phenolics were lower in the powders with anticaking agents than the control. The contents of vitamin C was higher in the powders with anticaking agents than the control, but was no significant difference with different anticaking agent types. There were no significant differences in free sugar content (fructose, glucose, total sugar) and organic acid content (oxalic acid, lactic acid, total) depending on the anticaking agent types. Hunter's L-value was significantly high in the order of the samples with dextrin, the control, and polydextrose, while a-value showed an opposite tendency. Browning index, water solubility, and swelling power didn't show any significant difference. However, the hygroscopicities with elapsed time were lower in the powders with anticaking agents than the control. Therefore, the kiwifruit powder combined with dextrin or polydextrose as an anticaking agent at 5% w/w ratio could be used as a food biomaterial with a good quality in moisture, vitamim C, color value, browning index, water solubility, and hygroscopicity.

• Korean Journal of Food Science and Technology
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• 제29권4호
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• pp.626-629
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• 1997

This study was carried out to investigate the differences of aroma and taste components among three kinds of kiwifruits from Korea, New Zealand and California. The moisture contents, pH, titratable acidity, organic acid, free sugar and volatile aromas were compared. The free sugar and organic acid were measured simultaneously by GC. Volatile aromas were extracted by simultaneous distillation and extraction and analyzed by GC and GC/MS. The moisture contents, pH and titratable acidity showed almost no differences among the three samples. Among the organic acids, malic acid contents were different. Citric acid contents were similar level. Quinic acid in Korean kiwifruits was extremely low compared to other samples. The total sugar contents were similar in three kiwifruit groups. The composition of major flavor components such as ethyl butanoate, hexanal, propyl butanoate, ethyl pentanoate, 2-hexenal, hexanol, hexanal, linalool oxide, methyl benzoate were different among Korean, New Zealand and California Kiwifruits.

• Journal of Ginseng Research
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• 제44권6호
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• pp.775-783
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• 2020

Background: The reports about valuable oligosaccharides in ginseng are quite limited. There is an urgent need to develop a practical procedure to detect and analyze ginseng oligosaccharides. Methods: The oligosaccharide extracts from ginseng were permethylated by solid-phase methylation method and then were analyzed by ultra-high-performance liquid chromatography-Q-Orbitrap/MS. The sequence, linkage, and configuration information of oligosaccharides were determined by using accurate m/z value and tandem mass information. Several standard references were used to further confirm the identification. The oligosaccharide composition in white ginseng and red ginseng was compared using a multivariate statistical analysis method. Results: The nonreducing oligosaccharide erlose among 12 oligosaccharides identified was reported for the first time in ginseng. In the comparison of the oligosaccharide extracts from white ginseng and red ginseng, a clear separation was observed in the partial least squares-discriminate analysis score plot, indicating the sugar differences in these two kinds of ginseng samples. The glycans with variable importance in the projection value large than 1.0 were considered to contribute most to the classification. The contents of oligosaccharides in red ginseng were lower than those in white ginseng, and the contents of maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, maltooctaose, maltononaose, sucrose, and erlose decreased significantly (p < 0.05) in red ginseng. Conclusion: A solid-phase methylation method combined with liquid chromatography-tandem mass spectrometry was successfully applied to analyze the oligosaccharides in ginseng extracts, which provides the possibility for holistic evaluation of ginseng oligosaccharides. The comparison of oligosaccharide composition of white ginseng and red ginseng could help understand the differences in pharmacological activities between these two kinds of ginseng samples from the perspective of glycans.