• Preventive Nutrition and Food Science
• /
• v.1 no.1
• /
• pp.23-29
• /
• 1996

This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15$^{\circ}C$. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5$\times${TEX}$10^{8}${/TEX} CFU/ml, 4.8$\times${TEX}$10^{8}${/TEX} CFU/ml and 6.1$\times${TEX}$10^{8}${/TEX} CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin {TEX}$B_{1}${/TEX}({TEX}$AFB_{1}${/TEX})in Salmonella typhimurium TA100. The inhibition ration were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.7
• /
• pp.934-941
• /
• 2008

Effect of electron beam irradiation (1 and 2 kGy) on apricot was determined in order to develop preservation techniques to enhance shelf-life during 2 weeks at room temperature. Aerobic bacteria and molds/yeasts in apricot were reduced significantly with the increase of irradiation dose. Hardness of apricots decreased during storage by irradiation. Hunter's color value results showed that lightness and redness of irradiated samples were low compared with control samples. Also, sensory test resulting overall acceptability was not significantly different by 1 kGy irradiation during the storage days. Reducing sugar contents was increased gradually, and value of irradiated samples was high compared with non-irradiated sample. Organic acid contents of 2 kGy irradiated samples was not significantly changed during storage. In pH, total sugar, hydrogen donating activity and vitamin C contents, there were no significant differences between treatments. The electron beam treatment on apricots at 1 and 2 kGy did not affect pH, total sugar, hydrogen donating activity and vitamin C contents but improved microbial safety.

• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.261-268
• /
• 2008

This study was carried out to analyze the components of the roots, stems, and leaves of Ailanthus altissima to obtain basic data on the nutritional and functional materials developed a functional food with A. altissima. Among the general components, crude ash (9.20%) in the roots, crude protein (11.36%) in leaves, and carbohydrates (81.74%) in stems were higher than other parts. The content of soluble protein was the highest 9,839.52 mg% in leaves. Reducing sugar and free sugar in roots were 1,813.94 mg% 1,140.20 mg% and 1,670.98 mg% 1,190.42 mg% in leaves, respectively. The contents of free amino acid (2,018.58 mg%) in roots were higher than leaves (1,070.88 mg%) and stems (427.55 mg%). Especially arginine (1,446.63 mg%) and aspartic acid (252.82 mg%) in roots were the highest. Total content of amino acid derivatives were 780.70 mg% in leaves and 430.95 mg% in roots. Especially, taurine was 61.68 mg% in roots. In the results of mineral analysis, the contents of Ca, K and Mg which account for 83% to 98% of mineral contents, were high in all parts. The polyphenol compounds in leaves and water extract of leaves were 821.58 mg% and 8,040.35 mg%. And contents of flavonoids were 2,501.67 mg% in leaves and 13,592.20 mg% in ethanol extract of leaves, respectively.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.989-996
• /
• 2008

In this study we assessed the effects of gamma irradiation ($0.5{\sim}3\;kGy$) on the microbial and physico-chemical characteristics of maesil (Prunus mume) stored for 9 days at $20^{\circ}C$. Total aerobic bacteria, yeasts and molds were significantly decreased with increases in the irradiation dosage. In terms of the Hunter's color value, irradiated samples evidenced a higher b-value, but a lower a-value than the non-irradiated samples. Hardness was reduced with increment in the irradiation dose level. The contents of total sugar, hydrogen donating activity and organic acids were not affected by irradiation. The reducing sugar contents of the irradiated samples were superior to those of the non-irradiated samples. Vitamin C contents were reduced with the progression of storage periods and increases in the dosage level. These results demonstrated that gamma irradiation of 0.5 to 3 kGy affected the microbiological safety of maesil, but did not affect the physico-chemical characteristics(total sugar, hydrogen donating activity and organic acid) but the Hunter's color value, hardness, and vitamin C contents of the maesil deteriorated with gamma irradiation.

• Food Science and Preservation
• /
• v.11 no.4
• /
• pp.516-521
• /
• 2004

The study was intended to develop a yam snack to increase the consumption and the added value of the yam which has many kinds of medicinal effects and functions. Moisture content of a freeze-drying yam snack was higher than those of hot wind drying and vacuum drying yam snack. However, carbohydrate content was opposed to it. The content of soluble proteins in freeze drying yam snack was 6.43 mg/100g, and lower than that those in hot wind drying and vacuum drying yam snack. The contents of total sugar and reducing sugar were not noticeably different by processing methods. The major organic acids of yam snack were malic, acetic, acids, and acetic acid. Citric acid were rich contented in hot wind and vacuum dried yam snack, but the content of malic acid in freeze dried yam snack was higher than those in hot wind and vacuum dried yam snack. The contents of the amino acids and total amino acids showed the highest contents in vacuum dried snack and the next came in hot wind dried snack and freeze dried snack order. The content of free amino acids were not different by processing methods. Total content of vitamin C were not different by processing methods, but a ascorbic acid was higher in freeze dried yam snack than those in other. The dehydroascorbic acid contents of the hot-air and vacuum dried snack was higher than those of the freeze dried snack, Potassium, sodium and magnesium were the main minerals of the yam snacks.

• Food Science and Preservation
• /
• v.20 no.3
• /
• pp.330-335
• /
• 2013

This study was conducted to investigate the food value of Cudrania tricuspidata at its various maturation stages. The pH, total acid and reducing sugar contents of its fruit juice were determined to have been 4.2~5.1, 1.4~2.0% and 5.4~8.6%, respectively. The general chemical components of its fruit were observed as 76~80% moisture, 2.2~3.5% crude protein, 1.7~2.9% crude fat, 0.8~1.2% ash and 14.5~16.4% carbohydrate. Its free sugar, glucose and fructose contents were determined. The fructose contents of both its ripened and over-ripened fruits were higher than their glucose contents. Organic acids such as oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were detected, and the concentration of the malic acid and the succinic acid were found to have been most abundant. The K content was higher than the amounts of other minerals, such as Ca, Fe, K, Mg, Na and P. Its vitamin C and the total amount of its dietary fiber were 127.5~149.2 mg% and 22.7~38.7%, respectively. Its insoluble dietary fiber content was higher than its soluble dietary fiber content. Its total polyphenol and flavonoid content were 18.9~19.6 mg% and 40.9~48.2 mg%, respectively.

• Journal of Nutrition and Health
• /
• v.7 no.3
• /
• pp.45-50
• /
• 1974

Geep-Jang, a kind of soybean paste, was made from vegetables such as egg-plant, green cucumber and green red pepper besides grains, which was fermented at $55{\sim}60^{\circ}C$ incubator or room temperature for a week. In order to determine the effect of cellulolytic enzymes addition on the Geep-Jang processing, samples were taken by 0, 24, 48, 72, 96, 120, and 144 hours interval after first stage, chemical composition were measured and its results obtained as follows: 1. Reducing sugar was rapidly increased from twenty to forty hours after first stage. 2. Large contents of reducing sugar at G-5 group might originated from the much quantity of carbohydrate sources and speed up the decomposition of raw materials by cellulolytic enzymes. 3. The different content of reducing sugars between G-1 and G-3 group should stemed from the addition of enzymes solution and it's differences were very remarkable id the case of classic soybean koji power 4. The contents of amino-nitrogen was generally more increased than the classic one(G-2, G-4). 5. Fermentation period of Geep-Jang may reduce by addition of cellulolytic enzymes.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.2
• /
• pp.330-338
• /
• 2012

During 10 days germination of perilla seeds for sprouts preparation, the changes of proximate composition and antioxidant activities were monitored, and the inhibitory effect of sprouts extracts on perilla oil oxidation was also studied. The moisture content in seeds(2.9%) was increased to 9.2% in sprouts at 10 days while crude ash content wasn't significantly. The crude fat and protein contents were reduced from 46.8% and 20.7% in seeds to 18.2% and 18.3% in sprouts, respectively, but reducing sugar and fiber contents increased from 2.2% and 14.8% to 12.8% and 22.4%, respectively. Compared with perilla leaf, sprouts at 10 days contained more fat, carbohydrate, reducing sugar, and fiber while less moisture, ash, and protein. Antioxidant activities during germination were increased and reached to maximum at 8 days in which Trolox equivalent antioxidant capacity(TEAC) based on DPPH and ABTS radical scavenging were 133.1 and 136.8 Trolox eq. mmol/kg, respectively, and ferric ion reducing power(FRAP) was 399.3 Fe(II) eq. mmol/kg. Polyphenol content(19.2 g/kg) was maximum at this stage, too. Perilla leaf showed similar TEAC but higher FRAP than the sprouts. When methanol extract of sprouts at 8 days was added to perilla oil, the oil oxidation was delayed in dose dependent manner. The induction time for oxidation was extended about 2.8 times by adding 2.5%(w/w) extract, that is, from 1.67 hr(control) to 4.62 hr. This induction time corresponded to 38% level of that of perilla oil containing 2.5% BHT.

• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.839-847
• /
• 2016

The changes of approximate composition, antioxidant activity and melatonin content in rapeseed were monitored during 10 days germination to choose the optimum sprouts with beneficial functionalities. The moisture content of seeds increased from 3.23% to 17.50% during 10 days germination period, while ash content was similar (4.03~4.91%). The fat content was reduced from 38.18% to 22.65%, however, protein content increased from 21.43% to 26.72%. The carbohydrate content increased from 32.71% to 35.84% at 8th day. The reducing sugar and fiber contents reached 10.47% and 15.12% at 6th day from 4.04% and 12.82%, respectively. Eighth day sprouts contained highest level of polyphenol (gallic acid equivalent, 19.2 g/kg). Germination increased antioxidant activities (trolox equivalent, mmol/kg) of seeds with slight difference depending on assay. That is, antioxidant activity was highest at 6th day in DPPH radical scavenging (55.9), 10th day both in ABTS radical scavenging (71.6) and Fe(III) reducing (125.3), and 4th day in peroxy radical scavenging (116.7) assay. Melatonin content of seeds ($0.85{\mu}g/kg$) also increased and reached up to $14.93{\mu}g/kg$ at 6th day. In conclusion, germination more than 4 days raised antioxidant activity of seeds highly, and 6th day sprouts had additional benefit in terms of melatonin, reducing sugar and crude fiber contents.

• Journal of the Korean Society of Tobacco Science
• /
• v.9 no.1
• /
• pp.11-17
• /
• 1987

KA 101 and Xanthi-Basma were cultivated in Korea and Greece to compare the respective responses to environment and cultivation method on their growth characteristics and some properties of harvested leaves during 1984 and 1985. The contents of clay, calcium, organic matter and pH were higher in the soil of greece than that of Korea. Sunshine hours and precipitation in Greece during harvest and curing season were 8.6 hours per day and 53.3mm compared to that of 3.8 hours per day and 320mm in Korea, respectively. The plant height, leaf size and yield decreased, and days to flower was shorter 8-11 days in greek grown plants. The dehydration and curing process in Greece was linear and rapid due to the constant daily change of temperature and relative humidity with dry weather during curing season during curing season. But those process in Korea was variable and tardy due to rainy weather. Cured leaf ratio increased with upper stalk leaves in Greece but it was rather lower at top stalk position in Korea. The harvested green leaf cultivated in Greece showed higher contents of petroleum ether extract, total nitrogen and nicotine, but lower contents of reducing sugar and lower ratio of protein nitrogen to total nitrogen than in Korea.