• Food Science and Preservation
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• v.9 no.4
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• pp.362-368
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• 2002

Physicochemical properties of garlic bulb during storage with different cutting treatments were estimated. Garlic harvested in early June was used in this experiments. Various physicochemical factors of garlic bulb such as weight loss rate, rotten rate, sprouting rate, moisture content, reducing sugar content and total pyruvate content were investigated. Bulbs with roots, bulb without roots and bulb with stem length of l cm, 3 cm, 5 cm were stored at 2$\^{C}$ for eight months. The weight loss increased sharply after 8 months for all treatments. Weight loss occurred most severely in treated garlics with bulbs with 5 cm stem length and progressed steadily at low rates in bulbs with 1 cm stem length. Also, less decay and internal sprouting were observed in bulbs with 1 cm stem length. Cutting treatments of roots were not significant for internal sprouting. Incidence of other chemical properties of bulbs, contents of total sugar, reducing sugar and pyruvic acid were not significant statistically. Moisture contents of treated garlics was remarkably reduced in longer leaving stems. As a result, top-clipped leaving stems fur long, seemed to have a beneficial effect on physicochemical properties of garlic stored at 2$\^{C}$ for 8 months possibly due to reduced weight loss, rotten decaying and sprouting rates. Utilization of such results in the processing industry can be effective.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.362-366
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• 1989

For the effective use of soymilk residue(SR), by-product of soymilk production, Wheat Doenjang made of Wheat flour-SR koji(WFSR koji) and soybean was manufactured. As the results, the contents of reducing sugar were increased till 50 days in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50 days, but increasing ratio was slightly slowdowned thereafter. The higher the mixing ratio of SR was, the less the contents of reducing sugar and amino nitrogen were. The contents of total acid were also prominently increased till 40 days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the yellowness and the redness were increased and the lightness was decreased in 80 days aged samples. In sensory evaluation of 90 day aged samples, control [WFSR koji 100 (WF: SR ; 100 : 0), soybean 100] was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A[WFSR koji 125 (WF: SR ; 100 : 25), soybean 75], sample B[WFSR koji 150(WF: SR ; 100 : 50), soybean 50] and sample C[WFSR koji 175 (WF: SR ; 100 : 75), soybean 25], sample C and sample D[WFSR koji 200(WF: SR ; 100 : 100), soybean 0].

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.2
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• pp.200-206
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• 1996

Experiment was conducted to get the information about physico-chemical properties of flue-cured tobacco on the degree of maturity cultivated in paddy-upland rotated field, and compared to upland ones. For the samples of this experiment, 3~4 leaves at each stalk position were harvested from the bottom of plants. Physico-chemical properties of cured leaves were determined from the samples collected at weekly intervals, and of obtained from 4 stalk positions. For the degree of maturity, harvested leaves were separated with visual characters into four classes such as immature, mature, ripe, and mellow. Regardless of stalk position, the order of shrinkage rate with length and width of leaves was mellow> immature> ripe> mature, and ripe leaves from paddy field showed higher shrinkage rate than those of upland. Nicotine and total nitrogen contents were decreased with the degree of maturity while reducing sugar content were showed a reverse tendency. Ripe leaves from paddy field had lower reducing sugar contents, comparing with upland tobacco. Filling capacity of cured leaves from paddy field was decreased with degree of maturity, but there was no difference between upland and paddy tobacco. Shatter index was increased in the oeder of immature > mellow > mature > ripe. Chemical components of cigarette smoke from paddy field tobacco were little higher in $CO_2$ total particulate matter and tar contents, while combustibility was little lower than that of upland tobacco. It was also evaluated that paddy field tobacco was unfavorable for the non-volatile organic and higher fatty acids contents comparing with upland tobacco.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.786-790
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• 2006

This study was carried out to analyze the physicochemical properties according to salting methods of eggplants exported mainly to Japan. Moisture contents of Chukyang and Shikibu were decreased after 3 days of salting regardless of salting methods. The decrease of moisture content in mixed treatment of rice husk and salt was higher than that of salt treatment after 7 days of salting. Ash contents of Chukyang and Shikibu were increased according to extended salting time regardless of salting methods. The Brix of Chukyang and Shikibu without salting were $4.0^{\circ}brix\;and\;5.0^{\circ}brix$, respectively, and were increased according to extended salting time regardless of kinds and salting methods. pH of Chukyang and Shikibu without salting were 6.04 and 6.00, respectively. Extended the salting time from 0 to 7 days did not result in a pH change. Reducing sugar contents of Chukyang and Shikibu were increased according to extended salting time, the increase of reducing sugar content in mixed treatment of rice husk and salt was higher than that of salt treatment during salting. Soluble protein contents of Chukyang and Shikibu without salting were 1.40 g and 1.85 g, respectively. Extended the salting time from 0 to 7 days resulted in gradual increase in soluble protein content of Chukyang and Shikibu.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.91-97
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• 1989

For the effective use of soymilk residue (SR), by-product of soymilk production, barley Doenjang was manufactured. As the results, the contents of reducing sugar increase3 for 50 days in all samples and decreased thereafter. The contents of amino nitrogen increased prominently for 50 days, but increasing ratio was slightly slowdowned thereafter. The higher mixing ratio of SR, the less were the contents of reducing sugar and amino nitrogen. The contents of total acid also increased prominently for 30 days, but were slowdowned thereafter and the differences among all treatments were negligible. As the mixing ratio of SR was increased, the lightness and the yellowness increased and the redness decreased in 80days aged samples. In sensory evaluation of 90 days aged samples, the control was the best in soy sprout Doenjang soup. As the mixing ratio of SR increased, the taste was dropped slightly but no significant differences were obtained among sample A(barley koji 100, soybean 75, SR 25), B(barleykoji 100, soybean 50, SR 50) and C(barley koji 100, soybean 25, SR 75). In the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but these were no significant differences among control, A and B, and among A, B and C, and among B, C and D(barley koji 100, soybean 0, SR 100).

• Applied Biological Chemistry
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• v.32 no.2
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• pp.98-103
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• 1989

For the effective use of soymilk residue (SR), by-product of soymilk production, rice Doenjang was manufactured. As the results, the contents of reducing sugar were increased till $40{\sim}50days$ in all samples and decreased thereafter during aging of the mash. The contents of amino nitrogen were prominently increased till 50days, but increasing ratio was slightly slowdowned thereafter. The higher mixing ratio of SR, the less were the contents of reducing sugar and amino nitrogen. The contents of total acid were also prominently increased till 30days, but were slowdowned thereafter and the differences among all treatments were small. As the mixing ratio of SR was increased, the lightness and the yellowness were increased and the redness was decreased in 80days aged samples. In sensory evaluation of 90days aged samples, control was the best in soy sprout Doenjang soup. As the mixing ratio of SR was increased, the taste was dropped slightly but no significant differences were obtained between control and sample A (rice koji 100, soybean 75, SR 25), and among A,B(rice koji 100, soybean 50, SR 50). C(rice koji 100, soybean 25, SR 75) and D(rice koji 100, soybean 0, SR100). In the original taste of Doenjang, the control was the best and as the mixing ratio of SR was increased, the point was dropped but there were no significant differences between control and A, and among A, B and C, and among B, C and D.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.340-344
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• 1995

Banana purchased from local market was stored at 5, 15 and $25^{\circ}C$ for 10 days after which free sugars and organic acids were determined. The amount of glucose, fructose and sucrose was $0.30{\sim}0.36%$ at the initial time of storage. The changes of free sugar was influenced by storage temperature. At $5^{\circ}C$, little change in the content of each free sugar was measured and sucrose had a slightly higher value. Glucose and fructose showed a predominant increase while sucrose content decreased at 15 and $25^{\circ}C$. The values of total sugar, reducing sugar, glucose, fructose and free sugar contents at $25^{\circ}C$ were higher than at any other storage temperature. Citrate, malate, lactate and acetate in Banana were identified as organic acids. The total amount of organic acid decreased from $305{\sim}373.3$ mg% at the initial time to $45.9{\sim}67.9$ mg% after 9 days of storage. The reduction of organic acids contents was relatively high at $25^{\circ}C$.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.140-145
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• 2007

Acrylamide has been found in many foods. Acrylamide in foodstuffs were analyzed by a GC/MS after bromination of acrylamide or by a LC/MS for underivatized acylamide. Time consuming and laborious clean up procedures is applied for the purification of the extract, in these methods. In this study, a simple and fast method without clean up step for the analysis of acrylamide in mainstream cigarette smoke was developed by using liquid chromatography-tandem mass spectrometry (LC/MS/MS) and the effects of tobacco leaf constituents on acrylamide content was observed. The analysis of acrylamide in mainstream cigarette smoke started to collect TPM (total particulate matter) from smoking and to extract by 0.1 % acetic acid solution and then to detect by liquid chromatography tandem mass spectrometry using electrospray in the positive mode. The recovery of acrylamide in 2R4F reference cigarette was 98 % and the reproducibility was 2.5 % and the limit of detection was 1.6 ng/mL. Reducing sugars and amino acids are considered to be main precursors of acrylamide in foodstuffs. Cut tobacco contain substantial amounts of reducing sugars and amino acid which may be explained the occurrence of acrylamide in mainstream cigarette smoke. The effects of reducing sugars and total nitrogen studied in an experiment with a various tobacco types. This result indicated that reducing sugars are not limiting factor for acrylamide formation, but the level of acrylamide in cigarette smoke was significantly correlated with the total nitrogen contents.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.142-146
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• 2001

This study was performed to investigate chemical and functional properties of Glechoma hederacea leaves in respect to its potential use as food material or as a medicinal herb. The chemical compositions on a dry harris were 20.38% in protein, 3.96% in fat, 59.58% in carbohydrate, 15.78% in ash, 5.36% in reducing sugar, 14.11% in total sugar and 0.26% in polyphenol, respectively. The free sugars were mainly comprised of glucose, fructose and sucrose. In fatty acids compositiosn, linolenic acid showed the highest concentration at 45%, while the ratios of saturated to unsaturated fatty acids were 1 : 1.91. Seventeen kinds of total amino acids were determined, with the highest concentration (2,465.71 mg%) of glutamic acid. Among the free amino acids, praline showed the highest concentration (260.09 mg%), followed by glutamine, $\alpha$ -amino adipic acid, glutamic acid and valine. The contents of major minerals were 647.32 mg% in Na, 597.53 mg% in K and 239.75 mg% in Ca. The antioxidative activity of 10% water extract was similar to that of 50 ppm tocopherol. The nitrite scavenging ability reached the highest bevel at pH 1.2 and the lowest at pH 6.0.

• 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.