• Journal of the Korean Society of Food Culture
• /
• v.18 no.6
• /
• pp.506-514
• /
• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• The Korean Journal of Community Living Science
• /
• v.26 no.3
• /
• pp.541-549
• /
• 2015

This study compares the major nutritional components of the leaf, flesh, and seed of dry loquat (Eriobotrya japonicaLindl.). Among proximate compositions, the crude fat, crude ash, and dietary fiber of the leaf exceeded those of the seed and flesh, whereas the carbohydrate content of the leaf was lower than that of the seed and flesh. The main component of free sugars in the leaf, flesh, and seed was fructose. Total amino acids of the leaf, flesh, and seed were 552.43, 63.00, and 260.29 mg%, respectively. Although the amino acid composition of the leaf, flesh, and seed varied, glutamic acid and ${\gamma}$-aminobutyric acid were the major amino acids in the leaf, flesh, and seed. Major fatty acids of total lipid were oleic acid and stearic acid in the leaf and seed, and the major acid was linoleic acid in the flesh. Major organic acids were oxalic acid in the leaf, maleic acid in the flesh, and citric acid in the seed. Vitamin C content was higher in the seed than in the leaf and flesh.

• Horticultural Science & Technology
• /
• v.18 no.3
• /
• pp.360-367
• /
• 2000

'Yumyeong' peach has desirable characteristics of long shelf-life and specific non-melting nature with long harvesting period. However, some fruits harvested too late tend to show fruit pithiness symptom or internal breakdown. The study was conducted to investigate the differences between fruit flesh pithiness and internal breakdown symptoms, and to find out inducing factors of flesh pithiness in 'Yumyeong' peach. The incidence of flesh pithiness was higher in the fruits harvested late. Sugar and malic acid contents were not different between normal fruits and flesh pithiness fruits, but the acidity was significantly lower affected by low citric acid content in flesh pithiness fruit. In flesh pithiness fruits, calcium contents were low in both skin and flesh. Occurrence of flesh pithiness fruits was high in the years with low precipitation and high temperature for 2 months before harvest. In observations on morphological characteristics, the parts showing flesh pithiness consisted of smaller cells than the normal parts. Tonoplasts were disintegrated and the number of dead cells was high in internal breakdown fruits, while the tonoplasts were intact with contracted vacuoles in flesh pithiness fruits. Tylosises were observed in vascular tissues around the flesh pithiness, therefore, it was assumed that those tylosises restricts flesh tissue development resulting in flesh pithiness. Other varieties such as 'Fantasia' and 'Wolmi' also showed tylosis and smaller cells were observed in the flesh tissue of these cultivars, indicating abnormal growth of the flesh part. These results suggested the possibility of the occurrence of pithiness like symptoms in other peach varieties.

• Korean Journal of Food Science and Technology
• /
• v.22 no.7
• /
• pp.786-792
• /
• 1990

In order to study the possibility of savoury material production from fish flesh(Alaska pollack), as a substrate of fermentation, three strains of Aspergillus oryzae were applied to the flesh solely or with soybean. The fermented flesh were analyzed their amino acid compositions, nucleotide contents and their sensory acceptability. All strains tested were grown vigorously on both substrates. When fish flesh solely used, amino nitrogen($NH_2-N$) and soluble solid (S.S.) contents were $8{\sim}14\;and\;2{\sim}3$ times higher than those of raw flesh, respectively after 7 days fermentation. In case of fish flesh with 10% soybean used, their $NH_{2}-N$ and S.S. contents were $4{\sim}6\;and\;2.6{\sim}3$ times higher than those of raw flesh respectively. It was belived that increment of $NH_2-N$ and S.S. contents were resulted from degradation of fish flesh protein. On the other hand, the nucleotides and their related compounds of both fermented flesh and with 10% soybean were increased comparing with raw flesh. The content of free amino acids of flesh solely and with 10% soybean were $1,435{\sim}4,326mg%(DB)\;and\;5,563{\sim}6,362mg%(DB)$, which increased to between $4.6{\sim}13.9\;and\;11.6{\sim}13.2$ times, respectively after 7 days fermentation. The four amino acids- glutamic acid, histidine, aspartic acid and lysine were major in both flesh solely and flesh with 10% soybean. In sensory evaluation, fermented flesh extracts was more acceptable than anchovy extract. In review of all results, Aspergillus oryzae KFCC 32343 could be successfully used for production of savoury material from Alaska pollack.

• Agricultural and Biosystems Engineering
• /
• v.1 no.1
• /
• pp.43-48
• /
• 2000

Mechanical properties of the apple flesh were tested with compression test apparatus constructed by this study. The computer program was developed for measuring mechanical properties, and analyzing data obtained from the study. Compression tests on the apple flesh were performed at four levels of specimen diameter, three levels of specimen length, and at constant loading rate(25mm/min). Five replications were made at each treatment combination. Effect of specimen size on the mechanical properties of the apple flesh was investigated.

• Journal of the Korean Applied Science and Technology
• /
• v.12 no.1
• /
• pp.43-46
• /
• 1995

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at $-5^{\circ}C$ and the fish oil was incubated at $40^{\circ}C$. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between $TBA_{37^{\circ}C-2hrs}$ of the minced flesh and their lipid oxidation during storage at -$5^{\circ}C$ for 4 weeks was observed(r=O.98). $TBA_{37^{\circ}C-2hrs}$ can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

• Journal of Nutrition and Health
• /
• v.37 no.7
• /
• pp.515-524
• /
• 2004

This study was performed to investigate effect of dried powders and ethanol extracts of garlic flesh and peel on lipid metabolism and antithrombogenic capacity in 16-month-old rats. Forty Sprague-Dawley male rats weighing 618.1$\pm$6.5 g were blocked into five groups according to body weight and raised for 3 months with control and experimental diets containing 5% (w/w) of dried powders of garlic flesh or peel, or ethanol extracts from equal amount of each dried powder and control diet. Plasma and liver total lipids, triglyceride and total cholesterol, and plasma HDL-cholesterol, throm-boxane $B_2$ (TX $B_2$), 6-keto-prostaglandin $F_{1a}$ (6-keto-PG $F_{1a}$) concentrations were measured. Total, insoluble and soluble dietary fibers contents were highest in peel powder followed by fresh powder, and those in ethanol extracts of flesh and peel, especially soluble, very low. Plasma and liver total lipids, triglyceride, and total cholesterol concentrations were lower in all the garlic experimental groups compared to Especially, flesh and peel powder lowered plasma total lipids, triglyceride and total cholesterol concentrations markedly, and flesh powder and flesh ethanol extract lowered liver total lipids, triglyceride and total cholesterol concentration remarkably. Plasma TX $B_2$ concentrations in garlic experimental groups were lower than that of control group, and 6-keto-PG $F_{1a}$ concentrations. In garlic experimental groups were higher than that of control group. Flesh ethanol extract group showed the lowest TX $B_2$ and the highest 6-keto-PG $F_{1a}$ concentrations among experimental groups, so TX $B_2$/6-keto-PG $F_{1a}$ ratio in flesh ethanol extract group was significantly lower than that of control group. Moreover, clotting time was significantly increased in flesh ethanol extract group as compared to control group. In conclusion, intakes of dried powders and ethanol extracts of garlic flesh and peel were effective in lowering lipid levels of liver and plasma. And also flesh ethanol extract diet was most effective in antithrombogenic activity among garlic experimental groups as TX $B_2$/6-keto-PG $F_{1a}$ ratio in flesh ethanol extract group was significantly lower and clotting time was significantly increased in this group as compared to control group.ntrol group.

• Food Science and Preservation
• /
• v.20 no.1
• /
• pp.88-96
• /
• 2013

This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.6
• /
• pp.981-986
• /
• 2000

In the process of tuna for food, the unprocessed parts of the whole fish range from 30 to 35%, which are mostly used as animal feed stuff, and wasted. Thus, preliminary study on the recycling of the by-product was done to ultimately produce highly valuable products. The study was peformed on skin, skin flesh, tail flesh, dark flesh and abdominal flesh of the tuna. First, crude protein was the most abundant in the skin at 26.31%. About 21% of the crude protein were found in the other samples. Second, crude fat was greatly obtained in the skin at 15.58%. Interestingly, only 0.75% of crude fat was found in the dark flesh. Third, vitamin C and vitamin B group were highly measured in the abdominal flesh and the dark flesh, respectively. Importantly, docosahexaenoic acid (DHA, C22 : 6 $\omega$ -3) and eicosapentaenoic acid (EPA, C22 : 6 $\omega$ -3) which are highly unsaturated fatty acids, were abundant in the skin and skin flesh. To determine the effect of high temperature to the unprocessed parts, the samples were exposed to steam for 30 min. After this processing, 15-methylhexadecanoic acid (i-17 : 0) were in- creased in the skin flesh and the dark flesh. Furthermore, 3-hydroxytetradecanoic acid (3-OH 14 : 0), heptadecanoic acid (17 : 0), 2-hydroxyhexadecanoic acid (2-OH 16 : 0) and nonadecanoic acid (19 : 0) hat were not found before with steam were detected. The DHA and EPA in the dark flesh and the DHA in the skin were stable, respectively, even after the treatment.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.4
• /
• pp.321-326
• /
• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.