• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.535-542
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• 2012

The purpose of this study was to evaluate the quality characteristics and antioxidant activity of chocolate added with Rehmannia Radix Preparata (R. Radix Preparata) concentrate (0, 3, 6 and 9%). As the amount of R. Radix Preparata concentrate increased, water content significantly. The pH of chocolate decreased significantly as R. Radix Preparata concentrate increased, but the acidity of chocolate increased. Sugar concentration and reducing sugar contents also increased according to the amount of R. Radix Preparata concentrate. The L(lightness), a(redness) and b(yellowness) values significantly decreased as R. Radix Preparata concentrate increased. However, texture was not significantly different among the treatments. As the amount of R. Radix Preparata concentrate increased, DPPH radical scavenging and hydroxyl radical scavenging activities increased. In the results of the sensory evaluation, scores of color, taste, flavor, texture, and overall acceptability were the highest in chocolate added with 6% R. Radix Preparata concentrate. From these results, it was suggested that the optimum addition amount of R. Radix Preparata concentrate to chocolate is 6%.

• Food Science and Preservation
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• v.14 no.5
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• pp.552-556
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• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.9-16
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• 2024

To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

• Food Science and Preservation
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• v.14 no.6
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• pp.617-623
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• 2007

To utilize the non-heat treated alcoholic by-products of brown rice(Goami) as food sources, the quality characteristics change according to the treatment conditions of ${\alpha}-amylase$ were evaluated. It resulted that the increase of hydrolysis temperature correspondingly increased the soluble solids, total dietary fiber and total sugar in the by-products of Goami, and the highest reducing sugar content was observed at $80^{\circ}C$. The free amino acids contents were tended to slowly decrease by the hydrolysis temperature more than $70^{\circ}C$, and the highest content of oligosaccharides were detected at the hydrolysis temperature of $80^{\circ}C$. The soluble solid according to the ${\alpha}-amylase$ concentration resulted to increase with the increase of the enzyme concentration and the total dietary fiber revealed similarly showing approximately 0.65%. The high content of reducing sugars was observed at the enzyme concentration around 0.08%(v/w). Total sugars and oligosaccharides contents tend to increase as the concentration of enzyme increased, and the content of oligosaccharides acquired at the enzyme concentration more than 0.10%(v/w) maintained to show rather similar contents. The soluble solids and total dietary fiber by hydrolysis time were found to show 6.66% and 0.65%, respectively at more than 60 min of hydrolysis, and the reducing sugars and total sugars were found to be 3,600 and 4,800 mg% in all treatment groups showing no significant difference. The content of oligosaccharides was increased with the increase of hydrolysis time, and the content was similar at more than 90 min of hydrolysis by ranging around 2,100 mg%. Based upon these results, the by-products of Goami are expected to be used as various food sources showing the highest dietary fiber and oligosaccharides contents by the hydrolysis at $80^{\circ}C$ for 90 min with the addition of 0.10%(v/w) of ${\alpha}-amylase$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.899-906
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• 1996

The physicochemical and microbiological studies were conducted to examine the effect of pineneedle(Pinu densinora Seib. et Zucc) sap on the Kimchi fermentation. Kimchi with the addition of various levels(0, 0.5, 1.0, or 1.5%) of pine needle sap was fermented either at $4^{\circ}C$ for 15 days after placing at room temperature for 24 hours(Group A) or at $15^{\circ}C$ for 15 days(Group B). pH reached the optimal value of Kimchi fermentation(pH 4.2) on day 3 and day 4~7 in 0% treatment and pine needle sap treatments, respectively, which indicated that shelf-life of Kimchi was extended by 1~4 days by the addition of pine needle sap. Total acidity was decreased by the addition of pine needle sap. More rapid decrease in pH and increase in total acidity were observed in Group B than in Group A. Reducing sugar content was reduced to approximately 80% by day 4~5 in all treatments. Total vitamin C content was reached peak on day 1 of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of pine needle sap due to the components present in pine needle sap. Total viable cell number rapidly increased to reach Peak on day 3 and then slowly decreased during the fermentation. However, total viable cell number as well as reducing sugar and total vitamin C contents did not differ between Group A and Group B. In Group A, Lactobacillus cell number in 0% treatment continued to increase to reach peak on day 9, while the numbers in pine needle sap treatments reached Peak on day 5~9 and then gradually decreased throughout the fermentation. Unlike in Group A, Lactobaillus cell numbers in pine needle sap treatments in Group B continued to increase to reach Peak on day 7. As pine needle sap levels increased, total viable cell number and Lactobacillus cell number decreased regardless of fermentation temperatures. The results of this study indicate that pine needle sap causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.671-680
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• 2017

This study was conducted to examine the effects and potential mechanisms of action of black soybean extracts and fermented black soybean extracts by Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animals subsp. lactis BB-12 (BB-12) on proliferation of human follicle dermal papilla cells (HFDPC). We examined changes in pH, total polyphenol, sugar, and reducing sugar contents according to fermentation period of black soybean extracts. Assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide was performed to determine cell toxicity levels of the four black soybean extracts [black soybean water extract (BWE), black soybean ethanol extract (BEE), fermented BWE (F-BEW), and fermented BEE (F-BEE)]. Changes in mRNA expression levels of hair growth promoting factors and hair growth inhibiting factors by the four black soybean extracts were measured by real-time PCR. In addition, phosphorylation levels of mitogen-activated protein kinase family proteins were measured by western blot analysis. As a result, fermentation of black soybeans significantly reduced pH, total polyphenols, and sugar/reducing sugar contents. All four black soybean extracts showed no cellular toxicity in HFDPC. In fact, BEE significantly enhanced cell viability of HFDPC at $100{\mu}g/mL$ compared to control. BWE, BEE, and BWE-F significantly increased mRNA expression of vascular endothelial growth factor, and all four extracts increased mRNA expression of fibroblast growth factor. However, mRNA expression levels of apoptosis-related genes were not affected by black soybean extracts in HFDPC. Furthermore, BWE, BEE, and BWE-F significantly increased phosphorylation levels of extracellular signal-regulated kinase compared to control. Taken together, we demonstrated that black soybean extracts enhanced proliferation of human follicle dermal papilla cells partially via activation of hair growth promoting factors, although no particular significant effects on proliferation were observed by fermentation of black soybeans.

• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.649-656
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• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.622-628
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• 2006

Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at $230.00{\sim}246.00mg%$ upon 100 days of aging.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.19-26
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• 2016

Mulberry (oddi) is one of the most popular functional foods with many physiological components. This study investigated and compared the nutritional compositions and physiological activities of four mulberry fruits from Morus albo L. including Cheongilppong, Iksuppong, Suwonppong and Cheongsuppong (a new cultivar from Chungcheongbuk-do). To analyze the nutrient contents, mulberry fruits were freeze-dried. The results showed that the proximate compositions of the four mulberry cultivars ranged from 9.61~14.11% for moisture, 8.28~11.90% for crude protein, 3.70~4.86% for crude ash, 4.28~5.54% for crude lipid and 7.46~10.78% for crude fiber. The above proximate contents of mulberry cultivars were not significantly different. However, Cheongsuppong had the highest content of reducing sugar, 74.7%. Chungsuppong and Iksuppong showed higher contents of total polyphenol and anthocyanin than other mulberry cultivars, while all mulberry cultivars showed high antioxidant activities. Hypoglycemic effect had a slightly higher level in Suwonppong and Cheongsuppong than in the other samples. Taken together, the new cultivar "Cheongsu" oddi can be suggested as a potential source of functional food.