• 한국식품영양과학회지
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• 제24권6호
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• 한국식품영양학회지
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• 제9권2호
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• pp.160-166
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• 1996

In order to develop a pumpkin wine, the brewing conditions and sensory evalution of the wine were studied. The pumpkin can be made into wine by ethanol fermentation with Saccharomyces cerevisae. When the mash was adjusted 15aA pumpkin and 25% sugar and fermented for 15 days, the product was highly evaluted in color, flavor and taste. Contents of the refined pumpkin wine were 80mg/ml of total sugar, 70mg/ml of reducing sugar, 2.1 of acidity and 12% of ethanol, and it's pH was 3.6.

• KSBB Journal
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• 제10권5호
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• pp.598-603
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• 1995

현재 국내 주정공장에서 사용되고 있는 타파오카를 액화 및 당화시켜 얻은 당화액과 당화액에서 분 리된 고형분으로 회분실험과 total cell retention c culture 실험을 하였다. 당화액에 의한 회분 실험결과 에탄올 수율은 0.48 g-ethanol/g- (reducing s sugar)으로서 약 $180g/\ell$의 환원당이 36시간만에 거의 다 소모되어 약 $84g/\ell$의 에탄올이 생성되었다. 이 때 최종 효모농도는 $8.5{\times}107$ cellsjml(약$2.30g/\ell$) 이었다. 원료 중 환원당농도가 $224g/\ell$이고 희석속도가 $0.18h^{-1}$ 인 total cell retention culture 실험에서는 효모농도가 약 $40g/\ell$, 잔류 환원당농도 가 약 $15g/\ell$로서 포도당은 거의 소모된 것으로 나 타났다. 에탄올농도는 약 $81.4g/\ell$로서 이의 부피 생산성이 약 $14.7g/\ell$-h이었다. 원료 중 환원당농도가 $205g/\ell$ 이고 희석속도가 $0.2h^{-1}$이며 bleed가 있 는 cell retention culture 실험에서는 효모의 농도가 약 $22g/\ell$까지 증가하였고 에탄올농도는 $685g/\ell$부근에서 진통하였으며 생산성은 약 $13.6g/\ell$-h이 다. 약 $12g/\ell$의 잔류 환원당 중에 약 $4.5g/\ell$의 포도당이 포함되어 있었다. 타피오카 당화액으로부터 분리된 고형분을 사용한 실험을 통하여 고형분도 기 질로서 효용가치가 어느 정도 있는 것으로 판명되었으며 당화액 발효조와 별도로 고형분 발효조의 개발도 필요한 것으로 생각되었다.

• 한국식품저장유통학회지
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• 제30권2호
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• pp.321-333
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• 2023

배, 포도, 자두, 오렌지, 사과와 골든키위 껍질을 첨가한 콤부차의 pH, 산도, 가용성 고형분, 총당, 환원당, 폴리페놀 함량, 플라보노이드 함량, 안토시아닌 함량, DPPH 라디칼 소거능과 색도를 조사하였다. 모든 실험구와 대조구는 발효 진행에 따라 pH는 감소하고 산도는 증가하였다. 가용성 고형분도 증가하였고, 대부분의 실험구가 대조구보다 높았다. 총당은 시간이 지날수록 감소했지만 환원당은 증가하였다. Day 0에서 총당과 환원당은 껍질 첨가군이 대조군보다 높았다. 폴리페놀, 플라보노이드, 안토시아닌 및 DPPH 라디칼 소거능은 발효 진행에 따라 증가하였고, 배를 제외한 모든 첨가군은 비첨가군보다 높게 나타났다. 시간이 지남에 따라 Anthocyanins이 높은 자두와 포도를 제외하고 L값은 증가하였고, 자두와 포도의 a값은 증가하였다(p<0.05).

• 한국연초학회지
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• 제1권1호
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• pp.9-13
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• 1979

담배品種 ( Nicotiana tabacum L.) "SC 72"와 "Hicks" 를 文配하여 그$F_1$ 잡종식물의 葯으로부터 誘起한 반수체배가계통들의 특성을 檢定하였던 바, 交配親의 平均値에 비하여 生育特性은 현저히 저하하고, Total Alkaloids 는 증가하며, Reducing Sugar는 감소하는 傾向을 나타내었다.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.155-162
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• 1997

This work was designed to determine the effect of steaming-Pretreatment on Physicochemical and functional properties of roasted Polygonatum odoratum roots. Steaming treatments led to some reduction in the contents of water solubles, such as total solid, reducing sugar and free-amino nitrogen of the unroasted samples. Moreover, roasting processing caused decrease in reducing sugar and free-amino acid, with increase in total soluble solid and browning color of the samples, which showed the dependence of steaming treatment as well as roasting temperature. Electron-donating ability and nitrite-scavenging ratio of the samples were also highly developed along with roasting processing at 17$0^{\circ}C$ within 35min. Considering the physicochemical and some functional parameters of water extracts of roasted samples, roasting at above 14$0^{\circ}C$ for over 55min or at 17$0^{\circ}C$ for around 35min was recommendable for the higher quality of Polygonatum odoritum tea, which conditions were similarly adapted for both steamed and unsteamed samples.

• 한국약용작물학회지
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• 제21권4호
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• pp.255-261
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• 2013

The purpose of this study was to examined the antioxidant activities by water and 70% ethanol extract from durian (Durio zibethinus.) seed, sarcocarp and peel. Durian extract were studied for reducing sugar content, polyphenol content, superoxide dismutase (SOD) like activity, electron donating ability, nitrite scavenging ability, flavonoid content, hydroxy radical scavenging activity. Reducing sugar content were increased peel > sarcocarp > seed. Total polyphenol, flavonoid content, DPPH radical scavenging ability and SOD like activity were increased seed > peel > sarcocarp. Total polyphenol content was relatively high as $21.90{\pm}0.50mg/g$ in the ethanol extract of the seed. DPPH radical scavenging ability was relatively high as $62.08{\pm}2.63%$ in the water extract of the seed. Nitrite scavenging ability was no significant difference. Hydroxy radical scavenging activity was increased seed > peel > sarcocarp, was relatively high as $58.27{\pm}1.13%$ in the water extract of the seed.

• 한국식품조리과학회지
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• 제14권3호
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• 한국식품영양과학회지
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• 제19권1호
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• pp.13-20
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• 1990

Yu Ja cheong(Citron product) one of the traditional drinks was processed by a modified method to improve the quality,. Sugar(38%) and sorbitol(12%) were added as partially substi-tuted sugar and experimented about quality stability during storage at 20$\pm$2$^{\circ}C$ comparing with conventional 50% sugar added product. Chemical compositions of the acidity 40. 46mg% total Vitamin and 28.5mg% amino-N and pH was 3.7 During the storage pH reducing sugar and amino-N contents increased slightly while total acididty decreased slightly and reduced vitamin C occupied most part of total vitamin C after proessing was converted to oxidized vitamin C greatly at 70 days of storage. While L a and b values deceased in between modified one and conventional product. e value increased continually during storage {{{{ {C }_{16 { }:_{ } 0 } }}}} {{{{ {C }_{18 { }:_{ }0 } }}}} {{{{ {C}_{18 { }:_{ }1 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} contnts in fatty acid and citric acid itaconic acid malic acid and succinic acid in organic acid were the major componets in both products. Judging from the results of experiments during storage the quality of the modified product was compared quite well with that of vonventional one during storage.

• 한국작물학회지
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• 제52권4호
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• pp.375-379
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• 2007

저장기간이 벼 생태형에 따라 미립 특성에 영향하는 정도를 검토하기 위하여 자포니카형, 통일형 및 통일형에서 유래된 1대잡종형의 정조를 $4{\sim}40$개월간 외부환경이 제어되지 않은 종자 저장실에 저장하여 저장기간에 따른 물리화학적 특성 변화에 대하여 조사한 결과는 다음과 같다. 1. 종자 발아율은 저장기간이 길어짐에 따라 낮아졌는데 자포니카형은 16개월 저장시 66.7%, 28개월 저장시 2.5%로 크게 떨어졌고 40개월 후에는 전혀 발아되지 않았으며, 통일형과 1대잡종형은 28개월까지는 뚜렷한 차이가 없었으나 40개월에는 각각 54.0% 및 67.9%로 발아율의 차이를 보였다. 2. 현미 경도는 통일형, 1대잡종형, 자포니카형의 순서로 높았으며 저장기간에 따른 유의한 차이는 없었다. 3. 알카리 붕괴도는 저장기간이 길어짐에 따라 증가하는 경향이었으며, 단백질 함량은 완만하게 감소하였고, 아밀로즈 함량은 일정한 경향이 없었다. 4. 전당 함량과 환원당 함량은 저장기간이 경과함에 따라 증가하였는데 저장 28 개월 이내에서 증가폭이 컷고 그 이후는 완만한 증가를 보였다. 5. 전당 함량에 대한 환원당 함량의 비율은 저장기간이 길수록 전당 함량보다는 환원당 함량의 증가가 많아서 비율이 높아졌다.