• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.720-724
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• 2011

Differences in sensory evaluation, physicochemical properties and antioxidant activities between green tea concentrations and tannase-treated green tea concentrations were measured in this study. The results showed that pH did not differ dependent on tannase treatment but antioxidant ability were slightly increased through tannase treatment without significant($p$ <0.05). However, the turbidity of the tannase-treated green tea concentration had significant difference to the non-treated concentration. The astringency, tested via sensory evaluation, decreased significantly after tannase treatment($p$ <0.05). Traces of epicatechin gallate(ECG) and epigallocatechin gallate(EGCG) also disappeared after the tannase treatment, due to the fact that the ester linkages in the catechin structure were broken by the tannase. It was concluded that tannase treatment of tea products is a very effective process for decreasing astringency and turbidity.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.290-296
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• 2006

Physicochemical and sensory characteristics of the walnut bread with various levels of resistant starch were investigated in this study. Water contents of dough had significantly the largest value of 44.91% with 10% substituted sample group and the control group had significantly the lowest value (p<0.05). Volume of 10 and 20% substituted sample groups and control group were not significantly different. The 10 and 20% substituted groups had significantly the lower hardness compared to those of control group. Results of sensory characteristics showed significantly higher savory aroma, astringent flavor with 30% substituted sample group at p<0.05. Savory aroma was not significantly different among the walnut breads. Acceptance test of walnut bread with 10% substituted sample group showed the higher appearance, savory flavor, texture, and overall acceptability and they did not show significant differences with the 20% substituted sample groups. Quality characteristics of walnut bread with 10% and 20% substituted sample groups indicated significantly similar or higher values compared to those of control.

• Landscaping Tree
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• s.112
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• pp.15-19
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• 2009

어느 정도 연륜이 있는 분이라면 어릴 적 친구들과 함께 보리수나무의 붉은 열매를 맛있게 따먹던 추억을 간직하고 있을 것이다. 물론 덜 익은 열매를 서둘러 따먹어 떫은맛을 오랫동안 기억하시는 분들도 계시겠지만... 이렇게 우리나라에서도 보리수나무를 오래 전부터 식용의 목적으로 집 주변에 심어놓기는 하였지만 관상용으로는 그다지 많이 이용되지 않았다. 하지만 외국에서는 맛있는 열매 뿐 만 아니라 관상적인 가치를 높이기 위해 잎의 다양한 무늬종들을 선발하여 조경용 소재로 이용하고 있어 이에 소개하고자 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1168-1171
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• 2003

Water extraction of Suguk (Hydrangea serrata Seringe) was conducted for optimum condition of beverage processing on the boil or dip in water. Extraction samples for sensory evaluation (color, flavor, sweetness, bitterness, astringency) of the plant were boiled in water ranging 0.1%∼0.4% (w/v) or dipped in water ranging 0.2%∼1.0% (w/v) during 2 min. Samples boiled in water were evaluated low sensory quality with strong bitter and astringent taste. Samples dipped in water showed higher value than that boiled in water on the sensory evaluation. Sample 0.5% (w/v) dipped in water at 10$0^{\circ}C$ during 2 min. was decided as an optimum condition for beverage processing of the plant.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.668-674
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• 2015

This study was conducted to investigate the optimum storage temperature and the effect of ethylene on the postharvest quality of astringent persimmon (Diospyros kaki L) 'Cheongdobansi' fruits. We treated fruits with $10{\mu}L{\cdot}L^{-1}$ ethylene at 20, 15 and $10^{\circ}C$. Our results indicated that higher storage temperature rapidly reduced firmness and astringency. The soft persimmon fruits stored at $15^{\circ}C$ showed the best quality relative to the fruits stored at $20^{\circ}C$ and $10^{\circ}C$. Our findings also showed that ethylene generators, which are sold on the market, can effectively induce persimmons to soften in plastic film.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.231-238
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• 2021

This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxidant activities increased, whereas lightness, pH, and gel strength decreased. Regarding sensory evaluation, with 12% or more added aronia juice, purpleness and sourness increased, whereas hardness and cohesiveness decreased in the jelly samples. Cup jelly with 16% aronia juice content had the highest overall acceptability score. These results indicate that aronia can be used as a good source of anthocyanins when developing functional jelly products.

• Journal of the Korea Society of Computer and Information
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• v.26 no.2
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• pp.183-191
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• 2021

This study examined physiological activity of aronia chung with or without aspartame. High sugar content of food is recognized to induce chronic disease including diabetes and obesity. Sugar was replaced with aspartame to develop low-sugar aronia chung containing 0%, 25%, 50% and 75% aspartame based on sugar content of control in the study. Sweetness was the similar in the chungs with 0%, 25% and 50% aspartame but it was lower in the chung with 75% aspartame. pH was the highest in aronia chung with 75% aspartame as 2.95. Total phenolic content was the highest in aronia chung with 50% aspartame but it was not significantly different with 75% one. Flavonoid content increased with addition of aspartame and it was the highest in the chung with 75% aspartame as 206.60 ㎍ QEAC/mL. Reducing power also showed the same aspect with flavonoid content. However DPPH radical scavenging ability was the highest in aronia chung without aspartame and lowest in the chung with 75% aspartame. This result implies that the addition of aspartame could sustain the sweetness and improve the physiological activity of food at the same time although there is some limitation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.18-26
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• 2014

The purpose of this study is to develop value-added functional gruel by adding fresh burdock & burdock powder. For burdock, we put fresh burdock(1.0, 2.0, 3.0, 4.0%) and burdock powder(0.3, 0.6, 0.9, 1.2%) into burdock gruel and get results from mechanical tests and sensory tests. Moisture content of fresh burdock gruel increased with more addition of fresh burdock, while burdock powder gruel had less moisture content as the addition of burdock powder increased. Lightness and pH decreased in both groups as more amount of burdock was added. From the result of an attribute difference test, 4% fresh burdock gruel showed the strongest burdock flavor and astringent taste. Among the burdock powder groups, the gruel added with 1.2% burdock powder scored the highest point in color intensity, graininess, savory taste, astringent taste, thickness and aftertaste. For overall acceptability, the gruel added with 3% fresh burdock scored the highest point and the gruel added with 0.6% burdock powder was the highest among the burdock powder groups. Based on the results of this study, the gruel added with 0.6% burdock powder and the gruel added with 3% fresh burdock were the optimum for their good characteristics and overall acceptability when produced.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.