• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.410-415
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• 2008

The nutritional characteristics and functionalities of the polyplant extracts(PPE) from the extraction of various plants were assessed for the development of a new functional food. The PPE contained 42.95 g of glucose, 22.61 g of fructose, and 12.48 g of sucrose per 100 g of PPE as free sugar, and its reducing sugar contents was measured at 480.6 mg per g of PPE. Among free amino acids, proline contents was the highest at 0.58 g per 100 g of PPE, and it contained only 12.65 mg of malic acid and 6.92 mg of tartaric acid per g of PPE as an organic acid. The antioxidant activity of PPE was the highest at 91.6%, whereas SOD-like activity and xanthin oxidase inhibitory activity, which are associated with anti-aging effects, were 21.6% and 9.3%, respectively. HMG-CoA reductase inhibitory activity was 10.0% and anti-dementia acetylcholinesterase inhibitory activity was quite low(5.1%).

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.382-390
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• 2013

The purpose of this study is to provide the basic findings concerning a quality evaluation. The first conclusion is the coffee's $CO_2$ gas production between a roast brewed at 0 hour and 72 hours after grinding. The espresso, 48 hours after its grind, emits a small amount of $CO_2$ gas, whereas 72 hours after being grinded there is no discharge. In the sensory evaluation, the overall preference is the 72 hours later grind, in accordance to the decrease of the bitter, acid, and sour taste with the increase of the sweet, nutty, and chocolaty flavors. The foam index indicates a significant reduction between the roasts brewed at 0 hour and 72 hours after grinding. A persistence of crema in the Colombian Colombia and Ethiopian Yirgacheffe decline for the 72 hours after its grind coffee. The Tanzanian Kilimanjaro and Brazilian Cerrado roasts show no difference. The pH is decreased in the 72 hours after its grind roast. Moreover, sugar contents in the Colombian Excelso and Brazilian Cerrado are increased, whereas the Tanzanian Kilimanjaro sugar contents are decreased, along with its density.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.231-236
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• 2017

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above $10^9CFU/mL$. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed $10^8CFU/mL$ in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar ($1,909.76{\mu}g/mL$), reducing sugar ($564.00{\mu}g/mL$, P<0.05), and protein contents ($160.06{\mu}g/mL$, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments ($854.16{\sim}895.07{\mu}g/mL$), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.606-611
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• 2009

This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin Iconverting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at $20^{\circ}$ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.69-79
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• 2006

Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.139-145
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• 1994

This study was intended to obtain the basic information on the germination status, changes of $\beta$-amylase activity and reducing sugar contents during seed germination of barley after an imposition of water stress by adding Polyethylene glycol solution. The effects of water deficit on germination were to be decreased in germination rate and velocity. Respiratory Quotient was increased as the osmotic potential in culture solution was decreased. But $\beta$-amylase activity and reducing sugar contents were decreased and the ratio of dry to fresh weight of germinated seeds was increased as the osmotic potential of the culture solution was decreased.

• Journal of the Korean Society of Tobacco Science
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• v.20 no.2
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• pp.139-143
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• 1998

The occurrence and physico-chemical properties of flat leaves found in 1997 curing trial related to the prevention of occurrence of flat leaves at bulk curing of flue-cured tobacco were investigated and compared with those of normal leaves. Cured leaves of NC82 were separated into 4 classes of none, slight, fair and severe symptoms of flat leaf by the percentage of flattened parts to whole leaf area. The flat leaves were mostly found among the leaves of lower stalk position, and it was estimated that growth rate of lower leaves also influenced on the occurrence of flat leaves. In chromatic aberration of cured leaf, flat leaves showed remarkably lower b and L values than in those of normals but there was no difference in a value. On the other hand, in chemical analyses of flat leaf samples, nicotine, total sugar, ether extract and total nitrogen contents were decreased with the degree of flat symptoms. In physical properties, filling capacity of cured leaves was decreased with the degree of flat symptoms comparing with those of normal leaves, while shatter index was showed a reverse tendency, and then within the same leaf, flat parts were decreased in total sugar, ether extract and filling capacity compared with those of normal ones, but remarkably increased in shatter index, and there was no difference in nicotine and total nitrogen contents.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.411-429
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• 2016

This study introduced "Dongchundang Eumsikbeop" and examined its value as a reference. "Dongchundang Eumsikbeop" is a recipe book from the Head House of Eunjin Song Clan. As the author is unknown, the book is named after where it was found. "Dongchundang Eumsikbeop" records the recipes for 32 total foods, including 12 types of fermented foods, eight types of liquor, and six types of side dishes, etc. In "Jusiksiui", written by the same clan 100 years before, fermented foods account for 15% of its contents. On the other hand, this book assigns 34% of its space to fermented foods. It is assumed that the recipe book must have been compiled according to what households ate the most, as hostesses had to cook for their households due to financial difficulties at the time. In "Dongchundang Eumsikbeop", baking soda and alum were used as leavening agents for confectionery while sugar-based caramelizing was used for making soy sources, implying that modern food techniques were already applied. In short, this book provides a glimpse into the wisdom of hostesses of the Head House who improved recipes to suit changing times while adhering to tradition.

• Journal of Life Science
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• v.11 no.3
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• pp.211-217
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• 2001

Optimum processing conditions of vinegar using esa tangle extracts were investigated. Sea tangle vineagr was prepared by adding 3% and 5% of glucose, 6% and 10% of ethanol to sea tangle extracts and inoculating acetic acid bacteria. After fermentation for 30 days at 3$0^{\circ}C$, pH was similar to 3.22, 3.21, 3.25 and 3.28 days it was 4.75%, 4.77%, 5.61% and 5.87% respectively. Contents or reducing sugar was 0.70%, 0.70%, 0.88% and 0.89% in initial time of fermentation but it was rapidly decreased by 10 days of fermentation to 0.20%, 0.19%, 0.22%, and 0.21%, respectively. Ethanol contents was 5.88%, 9.77%, 5.75% and 9.68% in initial time of fermentation but it was rapidly decreased by 15 days of fermentation to 1.05%, 1.62%, 0.45% and 1.23%, respectively and it was addition of 5% glucose and 6% ethanol and fermentation for 20 days at 3$0^{\circ}C$. Quality for sea tangle vinegar manufactured using optimum condition were as follows respectively; pH 3.25, acidity 5.38%, total sugar 1.72%, iodine 1,537.2 ppm.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.256-263
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• 1985

In order to investigate the inferior factor of red ginseng quality, the contents of various chemical components, physico-chemical properties and arrangement state of ginseng cells were observed. Contents of total reducing sugar, reducing sugar, crude protein, crude fibre and specific gravity of inside white part of red ginseng were less than those of normal part. But differences in content of crude saponin, HPLC pattern of ginsenosides and reducing ability for DP P H(1,1-dipheny 1-2-picrylhydrazyl) between normal and inside white part of red ginseng were not found. The optical density of 1 water extract of normal part of red ginseng did not differ from that of inside white 1 part of red ginseng, but the visible and UV absorbance of acid hydrolyzate of normal red ginseng showed higher than those of inside white part of red ginseng. The differences in the internal color and tissue of normal and inside white part of red ginseng were easily found with naked eye, and by the microscopic fractography, the orangement state of ginseng cell in the inside white part of red ginseng was less dense than that in normal red ginseng.