• Korean journal of food and cookery science
• /
• v.17 no.6
• /
• pp.625-633
• /
• 2001

The purpose of this study was to investigate the growth of lactic acid bacteria and the self-life of Kimchi prepared with Toha sauce(TK) and different kinds of jeot-kal, a traditional fermented fish sauce. The Kimchi samples were stored for 42 days at 12$\pm$2$\^{C}$. The results were as follows: The pH value was decreased in the order of TK, AK(prepared with fermented anchovy juice), SK(prepared with fermented shrimp) and CK(control), and the acidity was increased in the opposed order. Redox potentials decreased until 4 days of fermentation but increased thereafter. TK showed the lowest value in redox potential as well as the lowest change in the number of yeast; however, it had the highest contents of vitamin C and reducing sugar. The total number of lactic acid bacteria was higher in jeot-kal-added Kimchi than control throughout the fermentation period. In sensory evaluation. AK got the highest score in overall preference in the early stage of fermentation, but TK was preferred in the late stage.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.2
• /
• pp.217-223
• /
• 2014

This study was performed to determine the optimal roasting temperature of mung beans for enhancement of antioxidative activities. Mung beans were roasted various roasting temperatures ($90{\sim}120^{\circ}C$ for 20 minutes), after which physicochemical compositions were determined. Variations in pH from 6.1 to 6.3, and reducing sugar content was highest in raw mung beans. Moisture decreased with increasing roasting temperature, whereas crude fat, crude ash, crude protein and carbohydrate contents showed no significant differences according to roasting temperature. The highest total phenol and flavonoid contents were under roasting conditions of $110^{\circ}C$ for 20 minutes. The highest DPPH radical, ABTS radical, and xanthine oxidase inhibitory activities were under conditions of $110^{\circ}C$ for 20 minutes. From these results, optimal roasting temperature of mung beans as a functional food resource was 110.

• Korean Journal of Agricultural Science
• /
• v.13 no.1
• /
• pp.123-129
• /
• 1986

These studies were conducted to elucidate the effect of storage conditions on the changes of chemical components in fruit bodies of oyster mushroom(Pleurotus ostreatus), and the results obtained were as follows. 1. The fruit bodies of oyster mushroom sealed with polyethlene film 0.03 mm thickness maintained their freshness for 15 days at $1^{\circ}C$, 10 days at $5^{\circ}C$ and 3 days at $20^{\circ}C$. 2. The respiration rates of the fruit bodies grown in the rice-straw substrate was 29.7mg $CO_2/kg$ F.W/hr. at $1^{\circ}C$, 32.7mg at $5^{\circ}C$, and 46.3mg at $20^{\circ}C$ during the storage, respectively. The respiration rate showed the highest level at the second day during the storage. 3. The contents of total and reducing sugar during the storage of oyster mushroom rapidly increased at $5^{\circ}C$ until the fifth day following slowly decreased. 4. The content of protein in the oyster mushroom was reduced during the storage, while the free amino acid slightly increased. 5. The change of RNA and DNA contents during the storage of oyster mushroom showed inconsistency on the temperature and the storage period.

• Korean Journal of Plant Resources
• /
• v.10 no.1
• /
• pp.30-38
• /
• 1997

Influence of different cultivated areas on the processing-grade tuber yield, specific gravity, reducing sugar content and tuber qualities of five promising varieties was studied to get the basic information for selecting potato varieties with good processing quality under the different cultivated conditions on Korea. The average total tuber yields of 5 tested varieties at the 2nd harvest time was 3,.051kg/10a in Daekwallyoung. The processing-grade tuber yield of the late-maturing variety of Gemchip was over 3.2 tons per 10a, whereas that of late-maturing variety, NS1 was 2.8 tons per 10a. The dry matter content of the tubers produced from Daekwallyoung was the highest, followed by the order of Bosung, atlantic was the highest in dry matter content, followed by the order of NS1, NS2, Superior and Gemchip. Degrees of change in glucose content as affected by change of cultivated areas were different among varieties. Atlantic and NS1 showed less change of glucose content as compared with other varieties.

• Food Science and Preservation
• /
• v.6 no.2
• /
• pp.137-142
• /
• 1999

Physicochemical properties were evaluated for stored garlic bulbs during 9 months under different conditions, such as low-temperature condition (3${\pm}$1$^{\circ}C$, 80${\pm}$5% RH, LT), pit-temperature condition (9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH,PT) and ambient-temperature condition (14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The internal sprout development was more significant in pit and ambient conditions than in low temperature and thus certain means for sprout control is required for long-term storage of garlic bulbs under such conditions. The rates of rotting and weight loss were appreciable especially after 7 months of storage (next March) in the order of PT, AT and LT, when external sprouts were observed in PT and AT. Moisture content of stored samples were relatively constant in LT until next May, but that in W and AT was significantly reduced after next January. Total sugars showed a decreasing tendency with the prolonged period, whereas an apparent increase was found in the contents of reducing sugar and vitamin C along with external sprouting of garlic bulbs from the 7th month of storage (next March). Based on the results that around March is a limiting point in garlic storage at such conditions from the physiological and physicochemical points of view, improved storage condition should be applied to overcome the storage barrier.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1864-1871
• /
• 2013

The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (${\Delta}E$) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.

• Korean Journal of Food Science and Technology
• /
• v.49 no.2
• /
• pp.132-140
• /
• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

• Korean Journal of Food Science and Technology
• /
• v.37 no.3
• /
• pp.449-455
• /
• 2005

To reduce saft content of kochujang, various combinations of sub-materials such as ethanol mustard and chitosan were added to kochujang, and their effects on microbial characteristics, enzyme activities, and physicochemical characteristics of kochujang were investigated after 12 weeks of fermentation. Activities of ${\beta}$-amylase and pretense were low in ethanol-mustard-chitosan-added kochujang, whereas no significant difference was observed in ${\alpha$-amylase activity among all groups. Number of viable yeast cells decreased remarkably in mustard-added kochujang during late aging period, and anaerobic bacterial counts decreased in sub-material-added groups. Consistency of kochujang increased by addition of sub-materials, and oxidation-reduction potential was low in chitosan-added group. Mustard-chitosan-added kochujang showed lowest increase in total color difference(${\Dalta}E$) and decrease in water activity. PH of kochujang wns highest in mustard-chitosan-added kochujang, resulting in significantly increased titratable acidity. Addition of sub-material increased reducing sugar contents of kochujang, whereas ethanol production was significantly repressed in mustard-chitosan-added kochujang. Amino nitrogen content was Highest in mustard-chitosan-added kochujang during late aging period, whereas ammonia nitrogen content was lower in ethanol-mustard-added kochujang. Results of sensory evaluation indicated ethanol-mustard-added kochujang was more acceptable than other groups in taste and overall acceptability.

• Nutrition Research and Practice
• /
• v.4 no.6
• /
• pp.522-527
• /
• 2010

Cardiovascular disease is a leading cause of death and disability and remains so in the future. The aim of this study was to detect the impact of a 6-month diet intervention on cardiovascular risk factors in postmenopausal Iranian women. It was a randomized controlled trial that carried out in the East Health Clinic in Ahvaz-Iran. This study started on June 2007 and was completed on May 2008. A total 64 healthy postmenopausal women recruited and randomly assigned to the intervention group (35) and control (29). Over the six months follow-up, the intervention group received five educational sessions (two face to face and three lecture discussion classes with slide demonstration) at the first month. These sessions were about menopause, cardiovascular disease and healthy diet. Every participant in the intervention group received one face to face education session at the $3^{rd}$ month, and also received a telephone call at the end of each month starting with the second month to remain on the diet. Pre-intervention and post-intervention anthropometric measurements, blood pressure, blood lipids and dietary intake were assessed. Data analyzed using the SPSS version 15. Descriptive (means and SD), univariate (paired-t test, Chi-Square and Independent T-test) and multivariate (GLM Repeated Measure) statistics were used. Participants in the diet group had significantly lower weight (-0.9 kg), body mass index (-0.4 $kg/m^2$), and fasting blood sugar (-4.5 mg/dl). The diet group significantly increased their daily intake of fiber (+2.3 g, P=0.05), decreased their intake of sodium (-28 mg, P=0.04), and consumption of fruit and vegetable ${\geq}$ 5 serving a day (80%, P=0.03) compared to the control group. Post menopausal women are at a greater risk for cardiovascular disease. Healthy diet using educational intervention can be an effective means of reducing cardiovascular risk in postmenopausal women.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.8
• /
• pp.1090-1096
• /
• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.