• Food Science and Preservation
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• v.22 no.4
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• pp.490-497
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• 2015

This study was performed to improve the availability of reed and quality of traditional Yakju by using roasted reed. The pH of sprout Yakju was 3.43, whereas the pHs of other Yakjus were 3.57. No remarkable differences were observed in contents of total titratable acids and reducing sugars. Color changes were measured by Hunter's color value; L value decreased, whereas redness (+a) and yellowness (+b) increased during fermentation. Ethanol content of Yakjus prepared with sprout and root were 15.30% and 15.28%, respectively, which were lower than that of control Yakju (15.31%). However, there were obvious differences of ethanol contents in three types of Yakjus. The major free sugar and organic acid were glucose and lactic acid, respectively. The total polyphenol contents of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%) were much higher than that of control Yakju (2.56 mg%). The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activities of sprout Yakju and root Yakju were higher than those of control Yakju. Yakju prepared from 0.3% addition of sprout showed the highest score in overall preference from the sensory test.

• Food Science and Preservation
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• v.23 no.3
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• pp.326-334
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• 2016

Omija (Schizandra chinensis) extract (OE) was fermented by using Lactobacillus plantarum EJ2014 to produce a beverage fortified with gamma-aminobutyric acid (GABA). After 2 days of fermentation in the presence of 2% monosodium glutamate (MSG) and 0.5% yeast extract (YE), the four-fold-diluted OE showed a higher viable cell count ($2.2{\times}10^9CFU/mL$) and lower acidity (1.2%) than that of the unfermented OE. In particular, addition of MSG as a precursor resulted in a small increase in the initial pH. MSG (2%) was completely converted to GABA (0.92%) during lactic acid bacteria fermentation for 3 days. Furthermore, the acidity of the fermented OE decreased from 1.74% to 0.56%. In addition, the original red color of the OE disappeared during LAB fermentation. However, when the fermented OE was mixed with 50% of the original OE, the original red color was recovered, with 19.56 and 13.92 for Hunter L and a values, respectively. The mixture of 50% original OE and 50% fermented OE showed the highest sensory score including the highest overall preference. In conclusion, the OE fortified with GABA and probiotics was produced by fermentation with a static culture, L. plantarum EJ2014.

• Food Science and Preservation
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• v.22 no.4
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• pp.528-534
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• 2015

This study was performed to analyze the processing and quality characteristics of whey Makgeolli prepared with different types of yeast and ratio of the whey content. Lactose content of yeast culture medium containing S. cerevisiae. was 1.36% whereas lactose content of yeast culture containing K. marxianus KCCM 12015 was very little. Yeast culture of both K. marxianus KCCM 35455 and K. marxianus KCCM 50700 did not produce lactose. Until the 10th day, ethanol production ability of S. cerevisiae, K. marxianus KCCM 12015, K. marxianus KCCM 35455, and K. marxianus KCCM were 0.31%, 2.51%, 2.53%, and 2.59%, respectively. Total acids content increased rapidly with the increase in the addition of whey content in the initial 2 days and then decreased during 4~10 days of fermentation. In the aspect of pH, the pH was rapidly decreased in the initial 2 days and then increased until 10th day of fermentation with the increase in whey content. Ethanol content of whey Makgeollis at 10th day of fermentation was the highest in yeast culture containing K. marxianus. From the sensory evaluation, the flavor score of whey Makgeollisin was higher than that of control. The color and taste scores were increased as the increase in the addition of whey. The comprehensive preference indicated that Makgeolli prepared with 100% whey was the best among other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1792-1797
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• 2012

The feasibility of incorporating jujube powder as a value-added food ingredient in bakery food products, using a model system of muffins, was investigated. Jujube powder was incorporated into muffins at 0, 5, 10, 15, and 20% weight amounts based on the total weight of wheat flour. Qualities, such as pH, volume index, height, and moisture content, of muffins decreased significantly with increasing levels of jujube powder added (p<0.05). In terms of color, lightness decreased, whereas redness increased significantly for both crust and crumb (p<0.05) with increasing levels of jujube powder. Baking loss also decreased gradually, while hardness and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were significantly influenced with higher amounts of jujube powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of jujube incorporation (20%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of jujube powder (10%, w/w) are recommended (with respect to overall preference score) for taking advantage of the functional properties of jujube powder without sacrificing consumer acceptability.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.637-642
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• 2004

Paeksulgis (Korean rice cake), containing $0\~0.5\%$ Opuntia Ficus indica var. Saboten powder, was prepared to enable the quality of the mechanical and sensory characteristics to be tested. The pHs of the Paeksulgis without and with 0.05 to $0.5\%$ Opuntia Ficus indica var. Saboten powder were 5.99 and about 5.7 respectively. With regard to the Hunter's color values of the control Paekulgis, the lightness (L), redness (a) and yellowness (b) were 94.78, -0.01 and 5.58, respectively. The lightness (L) decreased with increasing Opuntia Ficus indica var. Saboten powder concentration, whereas the redness (a) and yellowness (b) were both increased. with regard to the mechanical characteristics of Paeksulgis, the strength hardness, adhesiveness and gumminess were highest in the control group. In the sensory evaluation of Paeksulgis, the control group had the highest score for texture (p<0.05), but the addition of Opuntia Ficus indica var. Saboten powder gave higher scores for color, flavor, moisture, consistency, after taste and overall preference than the control (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.291-300
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• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• Journal of Korean Society of Transportation
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• v.28 no.4
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• pp.141-156
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• 2010

In this paper, understanding there is a limitation with a comprehensive and network approach for the evaluation of existing vehicle and pedestrian environments, the authors focus on developing an integrated approach to assessing these environments. The network evaluation here means the assessment at a three-dimensional level that includes evaluation methods of lines/axes in a spatial concept as well as integration of evaluation indicators being used for vehicles and the walking environment. Grey System Theory (GST) was applied based on the theoretical background for network and comprehensive integrated evaluation, and the evaluation of the vehicle and pedestrian environment was performed by assigning target areas to walking preference zones. As a result of the comprehensive evaluation and analysis by GST, even if the service level is the same as the operating indicators (Highway Capacity Manual) of the vehicle and pedestrian environment, or relatively better, it was identified that the total score could be varied over Grey Category because the observed data are calculated after considering the weights between evaluation indicators by the range of Grey Category on the comprehensive evaluation. Considering comprehensively these points, although the indicators on the operation of roads are relatively good, in the event that the indicators on the safety of roads are bad, it was known that the scores over Grey Category also could be changed. The result is that this evaluation method can be used to evaluate the network concept per lane (per axis) as well as to diagnose the current state by type of urban street in the future.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.