• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.545-552
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• 2011

Fernbraken is a popular and well-known wild grass, but the physiochemical properties of Korean Traditional pickling (Jangachi) during aging have been little reported. Therefore, this study was carried out to investigate the physiochemical properties of Fernbraken Jangachi treated with a soybean sauce mixture for 6 weeks (1st pretreatment) as well as fermented with soybean paste, red hot pepper paste and soybean sauce for 7 weeks. Total polyphenol contents, acidity, salinity, sweetness (Brix), and ${\alpha}$-tocopherol of Fernbraken Jangachi all increased with aging period. On the other hand, pH and total acidity of Fernbraken Jangachi did not change much. Among the three kinds of Jangachies, Jangachi fermented with soybean sauce showed 2 fold higher salinity and total acidity levels compared to the others. Therefore, the physiochemical properties of Fernbraken Jangachi were dependent on the pickling properties, such as soybean paste, hot pepper paste or soybean sauce, and these properties maintained a certain level after 5~6 weeks of aging. Further, proper aging period for Fernbraken Jangachi was suggested as 10 weeks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.760-765
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• 1999

Changes in physiochemical properties of Sunchang sikhe kochujang, the most famous traditional kochujang, by red ginseng addition(1, 2 and 5% red ginseng on the total weight basis) were investigated. Measurements of physiochemical parameters such as reducing sugar content, alcohol content, amino type nitrogen content and color difference value were conducted during fermentation at 25oC for 120 days. Alcohol content was increased from the begining of fermentation, reaching at the highest level after 90 days of fermentation and then slowly reduced. Alcohol content of red ginseng kochujang was generally higher than that of control kochujang after 90 days of fermentation. Crude protein content of control kochujang and red ginseng kochujang were reduced during fermentation whereas amino type nitrogen content were gradually increased during fermentation. Amino type nitrogen content of red ginseng kochujang appeared to be slightly lower than that of the control kochujang. The reduction in amino type nitrogen content of red ginseng kochujang was negatively related to the level of red ginseng addition. Among color difference values, L and b value of both control kochujang and red ginseng kochujang were reduced by 30 days from the begining of fermentation and then started to be increased.

• Journal of Radiation Industry
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• v.5 no.4
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.725-730
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• 2010

The differences between organic and conventional rice were studied from the point of view of quality, physiochemical property and functionality. It was concluded that organic rice showed a 6% lower complete rice ratio than conventional rice. However, organic rice exhibited more excellent physiochemical property on amylose or protein content, Toyo value, and acidity with 17.5%, 6.6%, 8.12%, and 8.7%, respectively. There was no difference between two kinds of rice on alkali digestion value and amino acids contents such as Asp, Ser, Glu, Ala, Leu, Arg. Among inorganic compounds of rice, four compounds including B, Mn, Fe, or Zn were slightly higher at organic rice with 1.1~2.7 mg/100 g, compared to conventional rice. Interestingly, total phenolic acid and phytic acid content were 89% or 23% higher at organic rice than conventional rice, respectively. MeOH extract from organic rice showed higher antioxidant activity with 26% than that of conventional rice with 22%. In contrast, conventional rice was favored than organic rice on stickness, taste, palatability fields at sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.717-723
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• 2006

Chemical characteristics of soybean oil after deep-frying with potato sticks (200 g, 10% w/w of soybean oil) were studied according to the 34 deep-frying times. After consecutive 34 deep-frying, total polyunsaturated FA contents was gradually decreased while the total saturated FA and trans FA were increased. Acid value and peroxide value were increased while iodine value decreased, respectively. The Hunter $L^{\ast}$ value decreased while each $a^{\ast}\;and \;b^{\ast}b$ value were gradually increased. Electronic nose equipped with 12 metal oxide sensors was used for the discrimination of odor pattern of frying oils against the times of deep-trying. The proportions of 1st and 2nd principal component analysis showed 75.97% and 21.23%, respectively. While 6 among total 12 sensors well responded to discrimination of odor in the repented frying oils, suggesting that the odor pattern of each oil after deep-frying would be discriminated against fresh soybean oil, especially after 14 times. From the results, electronic nose could differentiate the degree of quality deterioration of the repeated deep-frying oils.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.409-414
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• 2020

In this study, we conducted a physiochemical property analysis using commercial faba bean flour (CFBF), faba bean flour (FBF), and faba bean starch (FBS). We observed that the FBS granules were elliptical and cracked on the surface. Moreover, FBS showed significantly lower solubility and apparent viscosity than FBF and CFBF. With respect to the pasting properties, FBS exhibited a peak viscosity of 1349.3 cP at 94.8℃ and a breakdown of 42.7 cP, whereas FBF and CFBF displayed no pasting properties. The FBS gelatinization enthalpy (12.9 J/g) was relatively high compared with the values obtained for FBF and CFBF (5.9 and 4.6 J/g, respectively). The FBS X-ray diffraction patterns showed a C-type pattern with peaks at diffraction angle (2θ) of 5.9°, 15.2°, 17.3°, and 23.1°, which were the same in FBF and CFBF with relatively low peak intensity. These results represent basic data for using faba bean as a food material.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.560-566
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• 2013

In this research we extracted water-soluble collagen peptide from flatfish skin and compared it with commercially available collagen peptide extracted from Tilapia scale currently placed on the market in the aspect of physiochemical property. The physical property and nutritional components of FSCP appeared almost similarly to those of TSCP, and also in calorie, FSCP marking 3.82 Kcal showed no differences from TSCP marking 3.84 Kcal. As for forming amino acids, in aspartic acid, serine, histidine, tyrosine, methionine, FSCP had higher content than TSCP, but in OH-proline, proline and alanine FSCP had lower content than TSCP. Especially the content of essential amino acids of FSCP marked 22.74% with a higher content compared with 13.64% of TSCP. In the distribution of molecular weight FSCP with 1,000 Da showed comparatively low compared with TSCP, and in emulsion property and stability FSCP and TSCP showed similar excellent trend.

• Applied Chemistry for Engineering
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• v.24 no.1
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• pp.18-23
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• 2013

In this research, the collagen peptide powder from flatfish skin (FSCP) was prepared and compared with commercial collagen peptide powder from tilapia scale (TSCP) in the aspect of physiochemical property. The physical property and nutritional components of FSCP appeared almost similarly to those of TSCP, and also in calorie. No differences in calorie between FSCP and TSCP. Amino acid contents of FSCP for example, aspartic acid, serine, histidine, tyrosine and methionine were higher than those of TSCP. In contrast, the hydroxyproline, proline, alanine contents in FSCP were lower than those in TSCP. Especially, the content of essential amino acid of FSCP, which was 22.74%, was higher than that of TSCP evaluated as 13.64%. In the distribution of molecular weight, FSCP was 1000 Da, which showed a comparatively low distribution compared with TSCP, and in emulsion property and stability both FSCP and TSCP showed an excellent trend.

• Korean Journal of Pharmacognosy
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• v.47 no.1
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• pp.84-91
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• 2016

Korean ginseng (Panax ginseng C. A. Meyer) has been used as a traditional herbal medicine in East Asia and is very popular in the world, because of its health benefits. To comparison of pharmacological components and physiochemical properties between white and red ginseng from same body, we analyzed ginsenoside and malonyl ginsenoside, ash, crude lipid/protein, fatty acid, mineral contents, total/reducing sugar, and total phenolic and acidic polysaccharide contents. The general components did not show any significant difference between white and red ginseng. Whereas, the content of neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd were higher in red ginseng than those of white ginseng. However, malonyl ginsenoside such as $m-Rb_1$, $m-Rb_2$, m-Rc and m-Rd in white ginseng were similar to neutral ginsenoside $Rb_1$, $Rb_2$, Rc and Rd in white ginseng and far higher than those of red ginseng. These results exhibit that malonyl ginsenosides were converted to neutral ginsenosides in steaming process for red ginseng. So, we suggest that malonyl ginsenoside are necessary to applies in ginsenoside analysis of Korean ginseng.