• Food Science and Preservation
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• v.15 no.2
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• pp.174-184
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• 2008

The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji ($57{\sim}62%$), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet ($10{\sim}30%$), and water ($7{\sim}12%$). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at $121^{\circ}C$. The fermentation and storage was conducted for 60 days at $25^{\circ}C$ at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained s1ability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged $400{\sim}470mg%$ by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and ${\beta}$-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color $L^*$ value of DFO during fermentation and storage maintained higher values than GD, but $a^*$ value revealed lower pattern. Total free amino acids of DFO was ranged $1,918{\sim}2,290mg%$ which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with $20{\sim}30%$ of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.

• Korean Chemical Engineering Research
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• v.56 no.3
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• pp.309-314
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• 2018

In this study, methanol extracts of the Oxalidaceae were tested with a potential functional cosmetic agent. As cosmetic agent tests, cell toxicity, polyphenol content, antioxidation, anti-wrinkle, and whitening effects were measured. Cell toxicity of the extracts was weak up to $1,000{\mu}g/mL$. Polyphenol contents of Oxalis corniculata L., Oxalis obtriangulata Maximowicz and Oxalis articulata Savigny were $116.036{\pm}0.37mg/g$, $54.72{\pm}0.52mg/g$ and $88.18{\pm}1.15mg/g$, respectively. Oxalis corniculata L., Oxalis obtriangulata Maximowicz and Oxalis articulata Savigny extracts showed 89%, 80% and 88% of antioxidation effects at $1,000{\mu}g/mL$ concentration using DPPH free radical scavenging assay. Oxalis corniculata L., Oxalis obtriangulata Maximowicz and Oxalis articulata Savigny extracts indicated 81%, 51% and 57% of antiwrinkle effects at $1,000{\mu}g/mL$ concentration using elastase inhibition assay. Oxalis corniculata L. extract was particularly excellent in elastase inhibition effect. Whitening effect using tyrosinase inhibition assay was relatively weak. Lotion formulation including 1% Oxalis obtriangulata Maximowicz extract was stable based on the temperature stability test for 28 days in terms of pH, viscosity and appearance. However, Lotion formulation including 1% Oxalis corniculata L. extract and Oxalis articulata Savigny extract need formulation improvement. From the research, methanol extract of Oxalis corniculata L. seems to be good candidate for antiwrinkle functional cosmetic agent.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.928-934
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• 1996

Rice bran, treated with heat or ${\gamma}-radiation$, was stored at $-15^{\circ}C,\;4^{\circ}C,\;37^{\circ}C$ and room temperature to determine its lipid stability by monitoring the changes in moisture, free fatty acids (FFA) and peroxide value (POV). Initial moisture content of rice bran was 14% and decreased with time. The higher storage temperature, the more moisture loss. The moisture content became 9% after 80 days of storage at $37^{\circ}C$. The initial FFA of rice bran was 2.5% which increased with time except the samples stored at $-15^{\circ}C$. The higher storage temperature, the more FFA was produced, by 9 times the initial FAA after 80 days of storage at $37^{\circ}C$. POV increased about twice the initial value after 80 days of storage at $-15^{\circ}C,\;4^{\circ}C$, and room temperature, and 5 times at $37^{\circ}C$. Rice bran was treated with heat at $70^{\circ}C,\;90^{\circ}C\;or\;105^{\circ}C$ and stored for 2 weeks at $30^{\circ}C$: The higher the heat treatment temperature and the longer the heat treatment time, the more moisture was lost. The not show any significant changes. Irradiation at $1{\sim}30\;kGy$ and subsequent storage for 4 weeks at $5^{\circ}C\;or\;30^{\circ}C$ caused negligible changes in moisture content. The FFA contents of rice bran irradiated up to 10 kGy were almost similar to these of nonirradiated one when measured just after irradiation. The samples irradiated at 30 kGy were 1.5 times higher in the FFA contents than nonirradiated ones. But there was little influence of irradiation doses on the FFA contents during storage. Irradiation caused the increase in POV of rice bran. resulting in 4 times increase in case of 30 kGy irradiated sample. During the storage, however, the POV of irradiated rice bran decreased significantly.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.255-262
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• 2002

This experiment was performed to improve the stability of Lactobacillus fermentum YL-3 as a poultry probiotics. The culture conditions that improve acid tolerance of L. fermentum YL-3 were investigated by changing several factors such as medium composition, temperature, anaerobic incubation and culture time. Also, L. fermentum YL-3 was encapsulated with alginate, calcium chloride and chitosan. The stable culture conditions of L. fermentum YL-3 were obtained in anaerobic incubation using MRS media without tween 80 for 20 hour at $42^{\circ}C$. The capsule after treatment with 1% chitosan was formed close membrane by a bridge bond. Immobilization of L. fermentum YL-3 in capsule was observed by confocal laser scanning microscopy, and cell viability was $2.0{\times}10^9\;CFU/g$ above the average. L. fermentum YL-3 capsule after acid treated at pH 2.0 for 3 hour survived about 40%, but those encapsulated with 1% chitosan survived about 65%. Survival rate of capsule stored at room temperature decreased about $2{\sim}3$ log cycle during 3 weeks, but viability of capsule stored at $4^{\circ}C$ during 3 weeks maintained almost $10^8\;CFU/g$ levels.