• Food Science and Preservation
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• v.9 no.1
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• pp.67-73
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• 2002

In order to obtain the basal data far quality and sanitary stability of sesame oil extracted from imported sesame flours oil of whole sesame and flour sesame were investigated the proximate composition, chemical properties, fatty acid composition, sesamol, sesamolin, sesamin contents and oxidation induction period by AOM test. Moisture contents of sesame flours were less remarkably than whole sesame. There were no differences in proteins. Acid value and saponiflcation value were higher sesame flour oil than whole sesame oil. iodine value of sesame flour oil were lower than whole sesame oils. In fatty acid composition of sesame oil, contents of linolenic acid and linoleic acid were 222.44 ∼144.14 and 2713.00 ∼ 1776.46 mg/mL, respectively. And the contents of linoleic acid and γ-linoleic acid were lower sesame flour oil than whole sesame oil. The sesamol contents of sesame oil were higher whole sesame oil than sesame flour oil, sesamol content of India whole sesame oil was highest of them. The sesaminl sesamolin contents of Korean whole sesame oil were the Highest Oxidation induction periods of sesame oil by AOM were 6.76 and 13.35 In on north Korea and Chinese sesame flour oil, respectively. Therefore, it appears that oxidative stability was lower in north Korea and China sesame flour oil than in whole sesame oil group.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.552-557
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• 1996

Gels of rice starches isolated from jinmibyeo, llpoombyeo and Dongjinbyeo were prepared with $60{\sim}65%$ water content (based on the total weight) and stored at $-18^{\circ}C,\;4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C,\;and\;37^{\circ}C$ for 6 days. The effects of varieties, water content and storage temperature on the degree of retrogradation (DR) of gels were measured by ${\alpha}$-amylase-iodine method. DRs of rice starch gels increased rapidly during the initial stage of storage, but slowly after that. DRs were highest with 60% water content and lowest with 65% water content at any storage temperature. Regarding the storage temperature, DRs of gels increased in the following order : $4^{\circ}C>20^{\circ}C>30^{\circ}C>37^{\circ}C>-18^{\circ}C>$. As the storage temperature was increased, DR per $10^{\circ}C$ increased above refrigerated temperature decreased in the following order : jinmibyeo>llpoombyeo>Dongjinbyeo.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.405-410
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• 1996

The fermented black tea with tea fungus (FBTF) known to cure various diseases was prepared by culturing tea fungus biomass in black tae with different kinds (sucrose, glucose, fructose and corn syrup) and concentrations (10-60% m/v) of saccharides. pH changes and total acid production of FBTF were investigated during 14 dats incubation at $5-45^{\circ}C$ The patterns of acid production in sucrose and fructose black tea solution were similar each other, and those in glucose and corn syrup black tea solution were similar each other showing that tea fungus biomass utilizes fructose than glucose more efficiently. The optimum incubation temperature for the formation and growth of tea fungus Biomass, and the acid production was $30^{\circ}C$ Low contents of total aids (0.1%-0.2%) were produced in 20% of higher concentrations of sucrose and fructose black tea solution, while 1.8% and 0.68% were produced in the 10% of sucrose and fructose black tea solutions, respectively, pH of FBTF dropped to 2.74-3.56 after 2 days of incubation of all the culture solution and Kept this level to 14 days incubation.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.230-235
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• 1976

The current experiment has been carried out in order to find the chemical and physical properties of three species of the acorn starch. The results of the experiment are as follows. 1. Acorn is made up of 3.5-5.0% of lipid, 7.2-7.7% of protein, 71.6-76.3% of carbohydrate, and 1.9-2.2% of ash. 2. The purifying method of ether treated is better than that of 85% methanol treated for isolating pure starch. 3. Initial gelatinization temperature of the acorn starches ranged from $61-68^{\circ}C$; Quercus crispula Blume was the lowest and Quercus mongolica Fischer was the highest. On viscosity, Quercus mongolica Fischer shows the highest and Quercus crispula Blume shows the lowest. 4. It is estimated that the acorn starch lie halfway between those of the potato starch and the corn starch. By drying at $100^{\circ}C$, the crystal structure is destroyed first in the farther part of the lattice distance.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.305-310
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• 1996

The degrees of retrogradation (DR) for 50% rice flour gels kept at $4^{\circ}C$ and $20^{\circ}C$ for the 6-day storage period at 0.5, 1.0 and 2.0% (w/w, on dry weight basis) levels of lipid additives (sucrose fatty acid ester, SE1670; soybean oil) were measured by ${\alpha}$-amylase-iodine method, differential scanning calorimetry (DSC) and X-ray diffractometry. The DRs were higher in rice flour gels stored at $4^{\circ}C$ than those stored at $20^{\circ}C$. The sucrose fatty acid ester and soybean oil reduced the retrogradation of rice flour gels, but the effect was higher in samples stored for 1 day. The DR decreased more effectively in the addition of SE1670 than that of soybean oil In case of SE1670, the change of enthalpy by DSC showed similar patterns with the degree of retrogradation by ${\alpha}$-amylase method; however, it was not the case for soybean oil. The intensity of peak at $2{\theta}=16.7^{\circ}$ in X-ray diffraction pattern was reduced with lipid additives but it was not clear.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.623-629
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• 2001

This study was investigated the quality characteristics of sponge cakes which were prepared b replacing 30% of flour with raw starch and resistant starches, such as, 4 cycled autoclaved-cooled RS 3 maize starch(RS 3), cross-linked RS 4 maize starch (RS 4) was superior to control cake( 100% flour cake). Addition of starches except RS 3 made crust and crumb color lighter and decreased hardness. Especially, cake containing RS 4 had the softest texture. For the adhesiveness and cohesiveness, cake containing RS 4 showed the least changes during 5 storage days. In DSC measurement, cakes containing RS 4 and ARS 4 showed high enthalpy in despite of low hardness. Sensory evaluation showed that cakes containing RS 4 and ARS 4 were significantly moist and soft compared to others. Overall acceptability of cakes containing starch, RS 4 and ARS 4 were evaluated excellent. Therefore, it can be suggested that RS 4 and ARS 4 can be added to the sponge cake for the quality improvement and functional element.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.204-210
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• 2002

The quality characteristics and sensory evaluation of chungkookjang were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains; B. subtilis, B. natto and B. licheniformis as a single starter, and mixed culture of B. natto and B. licheniformis on the industrialized model system. It was shown that microbial growth, protease activity, contents of amino-and ammonia-nitrogen and contents of organic acid were higher in B. subtilis inoculated sample, and were lower in B. licheniformis inoculated one. General quality characteristics of sample inoculated by mixed culture of B. natto and B. licheniformis took a middle position between each B. natto and B. licheniformis inoculated one. Fifty eight species of odor components were identified. Ethanol, 3-methyl-1-butanol, acetic acid, benzaldehyde and alkyl pyrazines were identified in all samples and most of other flavor components were strain specific. The contents of unpleasant smell components, alkyl pyrazines and benzaldehyde, were lower in B. licheniformis inoculated sample. The sensory evaluations showed that chungkookjang manufactured from mixed culture of B. natto and B.licheniformis was most acceptable. Therefore, results indicated that chungkookjang manufactured from mixed culture of B. natto and B. licheniformis induced better sensory quality than that of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.143-148
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• 2003

Antitumorigenic and antimutagenic activities of the doenjangs prepared from mushroom mycelia-cultured traditional mejus (designated to MTDJ) were investigated using the model of Sarcoma-180-induced mouse ascites cancer, and 2-amino-3-methylimidazo ［4,5-f］ quinoline (IQ) and aflatoxin B$_1$ (AFB$_1$) -mediated S. typhimurium mutagenicity, respectively. Antioxidative activity of MTDJ was also investigated using the mouse liver microsome system. Mushroom stains used for the preparation of the mushroom mycelia-cultured traditional mejus were Synryeong (Agaricus blazei), Yeonggi (Canoderma Iucidum), Sanghwang (Phellinus linteus), and Neutari (Pleurotus ostreatus). All MTDJS showed the enhanced antitumorigenicities (12% by Synryeong, 13% by Sanghwang, 16% by Yeonggi, and 19% by Neutari), antimutagenicity (6.1~20.8% for IQ and 3.1~10.2% for AFB$_1$), and antioxidative activity (6.6~46.5%), relative to the control doenjang. The $\beta$-D-glucan content (0.75~1.71 mg/g) of MTDJs was 3~8 times higher than that (0.22 mg/g) of the control doenjang. Genistein content (769~932 Ug/g) of MTDJS was also higher than that (728 Ug/g) of control doenjang The content of $\beta$-D-glucan and genistein was not exactly correlated to the antitumorigenicity and antimutagenicity of MTDJs. These results indicate that anti-tumorigenicity and antimutagenicity of MTDJS were elevated in comparison with the control doenjang, and the observed functions were, in part, derived from $\beta$-glucan and/or genistein in the MTDJS.

• Food Science and Preservation
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• v.16 no.1
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• pp.115-121
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• 2009

We prepared five different kinds of herb mixtures prescribed for hypoglycemic effect. And the physicochemical properties of their water extracts were assessed to identify functional materials. Yields were in the range $19.52{\sim}29.79%$. Total phenolics and flavonoid contents were $349.24{\sim}1,752.21\;mg%$ and $163.06{\sim}1,118.47\;mg%$, respectively, and herb mixtures No. 2, 3 and 5 showed particularly high levels greater than 1,000 mg%. Electron-donating ability was best in herb mixtures showing high levels of total phenolics and flavonoids. Nitrite-scavenging abilities were more than 70% in herb mixtures No. 2 and 5, and decreased as pH increased. Herb mixture extracts strongly inhibited differentiation of 3T3-L1 fibroblasts, with potencies ranked in the herb mixture order 5, 1, 4, 3, and 2. The five different kinds of herb mixtures prescribed for their hypoglycemic effects may be useful as functional food materials.

• Food Science and Preservation
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• v.15 no.1
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• pp.66-73
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• 2008

Response surface methodology (RSM) was applied for monitor the yields of desirable substances from fig (Ficus carica L) under different extraction conditions. The maximum yield was 66.46% at 22.08 mL/g of solvent to sample ratio, $90.59^{\circ}C$ extraction temperature and 148.04 min extraction time. The maximum total phenolics was $121.31{\mu}g/mL$ at 17.87 mL/g, $98.82^{\circ}C$, and 130.80 min. The maximum electron donating ability was 54.09% at $121.31{\mu}g/mL$, 18.13 mL/g, and $98.81^{\circ}C$. The maximum value of protease activity was 54.51 unit/min at 17.45 mL/g, $99.01^{\circ}C$, and 131.43 min. In addition, the maximum value of reducing sugar content was 19.14 mg/mL in 22.66 mL/g, $86.30^{\circ}C$, and 153.59 min. The optimum conditions estimated by RSM for maximal extraction of the effective components were $17{\sim}25$ mL/g of solvent to sample ratio, $80{\sim}100^{\circ}C$ of extraction temperature, and $100{\sim}170$ min of extraction time.