• Culinary science and hospitality research
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• v.20 no.3
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• pp.100-112
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• 2014

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1444-1448
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• 2006

This study was investigated for quality characteristics of Baechukimchi with ginseng during fermentation. For Baechukimchi preparation, original ingredients of Baechukimchi and high contents of ginseng were used. In the initial pH and titratable acidity of each samples, ginseng -added Kimchi showed a little higher value than pH 5.48 and 0.25% acidity of the control Kimchi. Ginseng-added Kimchi showed higher values of total microbes $(1.90\times10^6\sim2.93\times10^6)$ and lactic acid bacteria $(2.21\times10^6\sim2.62\times10^6)$ than the control Kimchi. The control Kimchi was total microbes of $1.59\times10^5$ and lactic acid bacteria of $7.60\times10^4$. According to fermentation periods, ginseng-added Kimchi showed decrease of pH and increase of titratable acidity than the control Kimchi, but it. was not different for the microbes between Kimchi samples. In the taste intensity of sensory evaluation, ginseng-added Kimchi was evaluated higher value than the control Kimchi and kept up texture, properties of initial preparation between samples during fermentation periods. In the crude saponin content, raw ginseng was 5.89% by dry basis and it was decreased to 3.74% after fermentation. And the individual ginsenosides content of Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1,$, Rc, $Rb_2$, Rd, $Rg_3$, but $Rg_3$ were decreased and $Rh_1$ were increased from 16.6 mg%, and 22.2 mg/% to 59.2 mg%, and 39.4 mg%, respectively.

• KSBB Journal
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• v.6 no.4
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• pp.327-336
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• 1991

A study on the optimum hydrolysis conditions of fish skin through the aid of enzymes and the development of a natural seasoning using the hydrolysate has been carried out for the effective utilization of fish skin. Using the "pH-drop" techniques the collagenase and pronase were identified as most suitable for this purpose. The $K_m$ and $V_{max}$ values of pronase were 1.82 mgN/ml and 0.06 mgN/mL/min, respectively. The hydrolysis conditions of the cod skin for the pronase were as follows: reaction temperature, $50^{\circ}C$; reaction time, 3hrs; pH 6; enzyme concentration, 0.03%. The degree of hydrolysis at these conditions was 76.8%. But after hydrolyzing cod skin with collagenase for 1hr, when the pronase was treated, the degree of hydrolysis was 83.13%. The molecular weight of the hydrolysate was 8,000 daltons. Among the amino acids in the hydrolysate, glycine(27.95%), glutamic acid(10.94%), proline(7.39%), aspartic acid(9.47%) and serine(7.39%) were responsible for 64.23% of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only 13.05%. From the results of the sensory evaluation, the imitation sauce which was made of 20% fermented soy sauce prepared from the hydrolysate was at least similar to the traditional soybean sauce in product quality. The complex seasoning containing 31.7% of the hydrolysate was nearly equal to complex seasonings on the market, too.

• Food Science and Preservation
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• v.20 no.4
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• pp.539-545
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• 2013

Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and $50^{\circ}C$ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at $50^{\circ}C$ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.

• Food Science and Preservation
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• v.23 no.5
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• pp.673-679
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• 2016

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and $300^{\circ}C$ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than $300^{\circ}C$ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature ($300^{\circ}C$) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were $250^{\circ}C$ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.264-270
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• 2012

The effect of pectinase on wine production and quality during wine fermentation was investigated in an experiment a laboratory scale (2 kg grape/5 L tank). Experimental results show that the enzyme-treated sample displayed a 13% higher rate of grape juice production compared to control (enzyme-untreated). In the case of color analysis, the addition of pectinase improved the color quality of wine in terms of both color intensity and hue values. The results show that pectinase enhanced both dark-red color and clarity of wine during the fermentation period. Further, the methanol concentration of the wine sample treated with pectinase reached 225.32 mg/L (control: 100.72 mg/L) due to hydrolysis of pectin. Sensory analysis after fermentation showed that pectinase significantly increased the color, smell, taste, and touch intensity scores of wines compared to control.

• Food Science and Preservation
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• v.22 no.5
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• pp.768-777
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• 2015

Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an industrial wine yeast, in the following ratios: 9:1 (v/v), 5:5 (v/v), 1:9 (v/v) and 0:10 (v/v). During fermentation, the alcohol contents increased more slowly in samples of mixed culture than in samples of the single culture of S. cerevisiae Fermivin. The alcohol contents of all samples reached 12~13% (v/v) after 15 days. All samples of the mixed culture showed greater variety in flavor and taste than S. cerevisiae Fermivin only. In the sensory evaluation, mixed culture samples had higher scores in terms of flavor and overall preference than the single culture samples. Therefore, P. anomala JK04 is thought to improve the wine flavor of Korean domestic persimmon wine.

• Food Science and Preservation
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• v.22 no.5
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• pp.629-635
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• 2015

The effect of temperature on the quality and characteristics of Valencia oranges were studied during storage at low ($4^{\circ}C$, LT) and room ($20^{\circ}C$, RT) temperature. Hardness decreased beginning on the 10th day of storage, regardless of temperature, and showed a more considerable reduction in the peel than the flesh. The total soluble solids (TSS) and titratable acidity (TA) decreased from the 30th day at LT and the 10th day at RT, but the TSS/TA ratio did not change during storage. The vitamin C content decreased from the 20th day at LT and the 10th day at RT, and the total phenol content decreased from the 10th day of storage. In a sensory evaluation, the scores changed less for taste than for color and flavor during storage. The quality of Valencia oranges under two different temperatures was similar on the 30th day at LT and on the 10th day at RT. The TSS (r = 0.9453) and vitamin C content (r = 0.9104) were highly related to sensory properties. These results suggested that TSS and vitamin C are potential indicators of quality for the selection of Valencia oranges during storage.

• Food Science and Preservation
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• v.20 no.2
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• pp.199-206
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• 2013

To evaluate peanut sprouts as a functional food material, the quality characteristics and antioxidant activities of soybean yoghurt with different percentages (0.5, 1.0, 2.0, and 3.0%) of peanut sprout powder (PSP) contents were investigated. The pH of soybean yogurt with PSP decreased in a time- and dose-dependent manner during fermentation, whereas the titratable acidity increased under the same conditions. The Hunter L value (lightness) decreased while the b value (yellowness) and a value (redness) increased as the PSP concentration in soybean yogurt increased. Prior to fermentation, the sugar content of the soybean yogurt increased as the PSP level increased, but the contents decreased as fermentation progressed. Meanwhile, the viscosity of the soybean yogurt increased during fermentation, and the lactic acid bacteria population was higher than that of the control. The sensory properties, including the flavor, color, taste, and overall acceptability, of the soybean yogurt containing 0.5 and 1% PSP, respectively, were higher than those of other tested yoghurts (with 0, 2.0, and 3.0% PSP contents). The antioxidant activity of the soybean yogurt significantly increased at the PSP concentrations of over 1.0%. These results suggest that the addition of PSP has beneficial effects on the quality and functionality of soybean yogurt, and that the addition of 1.0% PSP is the most suitable for manufacturing soybean yogurt.

• Food Science and Preservation
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• v.23 no.7
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• pp.960-966
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• 2016

This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.