• Korean journal of food and cookery science
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• v.31 no.5
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• pp.557-564
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• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.277-284
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• 2005

Micro-filtration (MF) or ultra-filtration (UF) system with hollow-fiber cartridge was introduced in order to improve the Quality level of commercial foxtail millet Yakju, which has an off-flavour and/or undesired colour after the thermal treatment. The filtration effects of cartridges such as MF (0.65, 0.45, 0.2, 0.1 $\mu$m) and UF (500 K dalton) were investigated. The physicochemical and sensory characteristics of the Yakju were then evaluated during the 6 months storage at room temperature. The exclusion ability of microorganism in samples was confirmed in all cartridges, but 0.45 pm MF-cartridge was suitable in the Yakju manufacture due to its superior filtration rate and efficiency. Changes in reducing sugar and colour difference of foxtail millet Yakju untreated or treated by heat ($65^{\circ}C$${\times}$10 min) were observed during the storage; after 6 months the L-value of thermal-treatment sample was decreased and its b-value, however, significantly increased so that its color became dark, in comparison to non-thermal treatment sample. This decrease of reducing sugar is assumed that color change is associated with non-enzymatic browning reaction. Sensory Quality of foxtail millet Yakju produced by non-thermal treatment was better than that of thermal treatment.

• Journal of Microbiology and Biotechnology
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• v.29 no.12
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• pp.1882-1893
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• 2019

β-Glucosidases and β-xylosidases are two categories of enzymes that could cleave out non-reducing, terminal β-D-glucosyl and β-D-xylosyl residues with release of D-glucose and D-xylose, respectively. In this paper, two functional β-glucosidase Dth3 and β-xylosidase Xln-DT from Dictyoglomus thermophilum were heterologously expressed in E.coli BL21 (DE3). Dth3 and Xln-DT were relatively stable at 75℃ and were tolerant or even stimulated by glucose and xylose. Dth3 was highly tolerant to glucose with a K_i value of approximately 3 M. Meanwhile, it was not affected by xylose in high concentration. The activity of Xln-DT was stimulated 2.13-fold by 1 M glucose and 1.29-fold by 0.3 M xylose, respectively. Furthermore, the βglucosidase Dth3 and β-xylosidase Xln-DT showed excellent selectivity to cleave the outer C-6 and C-3 sugar moieties of ASI, which established an effective and green method to produce the more pharmacologically active CAG, an exclusive telomerase activator. We measured temperature, pH and dosage of enzyme using a single-factor experiment in ASI biotransformation. After optimization, the optimal reaction conditions were as follows: 75℃, pH 5.5, 1 U of Dth3 and 0.2 U of Xln-DT, respectively. Under the optimized conditions, 1 g/l ASI was transformed into 0.63 g/l CAG with a corresponding molar conversion of 94.5% within 3 h. This is the first report to use the purified thermostable and sugar-tolerant enzymes from Dictyoglomus thermophilum to hydrolyze ASI synergistically, which provides a specific, environment-friendly and cost-effective way to produce CAG.

• Food Science and Preservation
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• v.14 no.6
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• pp.624-632
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• 2007

Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and $B_1$, Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.

• Journal of Korean Academy of Nursing
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• v.44 no.6
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• pp.672-681
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• 2014

Purpose: The purpose of this study was to investigate the effects of using a Coaching Program on Comprehensive Lifestyle Modification with pregnant women who have gestational diabetes. Methods: The research design for this study was a non-equivalent control group quasi-experimental study. Pregnant women with gestational diabetes were recruited from D women's hospital located in Gyeonggi Province from April to October, 2013. Participants in this study were 34 for the control group and 34 for the experimental group. The experimental group participated in the Coaching Program on Comprehensive Lifestyle Modification. The program consisted of education, small group coaching and telephone coaching over 4weeks. Statistical analysis was performed using the SPSS 21.0 program. Results: There were significant improvements in self-care behavior, and decreases in depression, fasting blood sugar and $HbA_1C$ in the experimental group compared to the control group. However, no significant differences were found between the two groups for knowledge of gestational diabetes mellitus. Conclusion: The Coaching Program on Comprehensive Lifestyle Modification used in this study was found to be effective in improving self-care behavior and reducing depression, fasting blood sugar and $HbA_1C$, and is recommended for use in clinical practice as an effective nursing intervention for pregnant women with gestational diabetes.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.281-287
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• 2000

Major chemical components of sweet drink and vinegar prepared with Liriopis tuber were investigated sensory quality. The contents of total soluble solid, total sugar, non-reducing sugar, total saponin, ash and protein in the processed of LIriopis products ranged 7.71~10.67%, 4.94~9.77%, 1.98~4.67%, 0.80~0.59%, 0.40~0.36%, and 0.44~0.49%, respectively. In addition, levels of succinic, malic and acetic acid in the products ranged 78.9~96.3, 23.6~6.3 and 12.7~2686.0mg/100ml respectively. Meanwhile, the sweet drink contained 1.89mg%(w/v) of hydroxyprolin, 0.39mg%(w/v) of glutamic acid, 0.22mg%(w/v) of arginie, 0.15mg%(w/v) of citruline and 0.11mg%(w/v) of potassium. The vinegar contained 2.89mg%(w/w) hydroxyprolin, 248.2$\mu$g/100ml glutamic acid, 99.2$\mu$g/100ml arginine, 205.5$\mu$g/100ml citruline and 143.46$\mu$g/100ml potassium.

• Microbiology and Biotechnology Letters
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• v.18 no.3
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• pp.322-325
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• 1990

During transportation and preservation of Takju, alcohol fermentation has continued to produce $C0_2$ from residual sugar and frequently spoiled owing to bacterial contaminants wich produce organic acids. The authors could preserve Takju for more than 50 days at room temperature by pasteurization without any changes of quality. For the optimal condition of pasteurization, fresh Takju was heated at various temperatures and times. D-Value of the Saccharomyces sp. which isolated from Takju collected at seoul area was 19 see at $55^{\circ}C$. Non-spore forming bacterial contaminants, most of which known to cause acid-spoilage, were decreased when heated at $55^{\circ}C$ for 5 min. The optimal pasteurization condition of Takju was at $55^{\circ}C$ for 10 min. Spore forming bacterial contaminants, considered to be EuciiLw sp., were not sterilized after pasteurized at the optimal condition. However, the spore-forming bacteria could not increase any more and also not cause increment of acidity during preservation even at room temperature for 50 days. Reducing sugar was increased during storage of Takju after pasteurization. This suggests that the residual glucoamylase in Takju is still active after pasteurizsation and keep sweet taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.205-211
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• 2006

Jeung-pyun was irradiated at 0, 5, 10 kGy and pH, reducing sugar, microbiological quality, texture profile analysis and sensory quality were investigated during storage for 2 weeks at $25^{\circ}C$. Irradiation significantly reduced total bacteria counts and indicated an increase in hardness with increasing irradiation dose. Treatments with 5, 10 kGy did not cause significant change in the PH, reducing sugar, but pH, reducing sugar, microbacterial counts in 0 kGy were increased during storage. Main putrefactive microorganisms of Jeung-pyun were identified as Bacillus subtlis. In texture profile analysis, cohesiveness and chewiness of all irradiated samples were observed to reduce during storage. In the result of sensory evaluation, the irradiated samples had higher scores than non-irradiated samples after 4 days.

• Preventive Nutrition and Food Science
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• v.15 no.2
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• pp.152-158
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• 2010

This study was designed to determine the best cultivar of kohlrabi for making pickles among KM-1 (Worldcol), KM-2 (Bejo), KM-3 (Takii), and KM-4 (Monsanto) cultivars. The initial pH of pickles was different in all cultivars; however, they all had a pH in the range of 3.81~3.86 after 28 days of storage. The pickles made from KM-4 had the lowest acidity, while there was no significant difference in acidity among the KM-1, KM-2, and KM-3 pickles. The salinity of all kohlrabi pickles was consistent during the storage period. The changes of color values were accelerated in the following order: KM-4>KM-1>KM-2>KM-3. Though kohlrabi pickles were non-fermented, the change in reducing sugar contents was similar to that of a fermented pickle. The highest value of reducing sugar content was found in pickles made with KM-4. In all cases, the firmness of the pickle decreased as time of storage increased. On the initial day, KM-4 pickle showed the highest firmness with 807.4 g. KM-4 also showed the highest firmness on the 28th day of storage with 602.3 g. In sensory evaluation, the KM-4 pickle exhibited the highest texture (hardness) among the pickles. The pickle made with the KM-4 cultivar showed relatively higher firmness of texture than other cultivars, suggesting that KM-4 could be utilized in other kinds of processed foods, in addition to being pickled.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.278-282
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• 1994

Ginseng saponins and proximate components were considerably resistant to both gamma irradiation at less than 10 kGy and commercial ethylene oxide cycle, while sulfur-containing amino acids, reducing sugar, pH, and acidity of white ginseng powder were significantly changed by EO fumigation. The contents of saponins, reducing sugar, pH and acidity were relatively liable to change under the higher relative humidity (90%), especially in the non-treated control sample. However, irradiated samples at optimum-dose range (5 to 10 kGy) depending on the microbial load following airtight packaging showed a good chemical quality for 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidity.