• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.728-735
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• 2006

This study investigated the development of health promoting high quality Mumalangi Kimchi. Angelica gigas Nakai leaves (AGL) were extracted with water and 70% ethanol, and the extracts tested for their electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA and A549 cells. The EDA in 100-1,000 ppm water extracts from AGL ranged from 40 to 80%, but that of the ethanol extracts ranged from 37 to 81%. The NSA increased with increasing AGLconcentration in the extracts and decreasing pH. The NSA of the 1,000 ppm water and ethanol extracts from AGL were 29 and 35%, respectively, at pH 1.2. The inhibition ratios of the water and ethanol extracts from AGL on MDA cell growth were 35 and 32%, while those on A549 cell growth were 27 and 23%, respectively, at 1,000 ppm. After sun drying radishes for 15 hours, for the preparation of Mumalangi, the water contents were higher in summer radishes (39.5%) than fall radishes (32.6%) the color of summer radish also changed to brown. During storage of Mumalangi Kimchi, with the addition of 1-3% AGL, at 20?for 4 weeks, the yeast growth was inhibited. The shelf-life of Mumalangi Kimchi was extended by the addition of AGL. In the sensory evaluation of Mumalangi Kimchi, that with the addition 2% AGL had the highest scores for color, flavor, taste, texture, after taste and overall acceptability. Mumalangi Kimchi with the addition of 2% AGL had significant high scores for both taste and overall acceptability (p.0.05).

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.919-926
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• 2005

The effects of the addition of germinated whole soy flour on dough and noodle characteristics were investigated in this study. The soybeans were germinated for 12 hours at $20^{\circ}C$ and ground to 60 mesh. With increasing soybean flour addition up to $16\%$, the RVA viscograph and mixograph properties were significantly decreased both with and without the addition of $3\%$ salt(p<0.05). The width and length extensibility were increased with increasing whole soy flour addition up to $8\%$ after which they decreased. The addition of the whole soy flour turned the color of the wet and cooked noodle a little darkish and greenish yellow. The hardness and gumminess of wet noodle increased with increasing whole soy flour amount, while those of cooked noodle gradually decreased. Sensory evaluation showed that addition of tile whole soy flour significantly increased the savory flavor and yellowish color of cooked noodle.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.467-473
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• 2009

The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of $2{\sim}4%$ curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.673-677
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• 2002

To develop a new traditional liquors using purple-fleshed sweet potato, the condition of alcohol fermentation was investigated by adding different concentrations $(5{\sim}75%)$ of cooked purple-fleshed sweet potato into mash and 10% nuruk, and fermenting for $5{\sim}15$ days. The maximum amount of ethanol (15.4%) was produced when 20% cooked purple-fleshed sweet potato and 10% nuruk were added into mash and fermented by S. cerevisiae at $25^{\circ}C$ for 15 days. The acceptability and physiological functionalities of the purple-fleshed sweet potato liquors were also investigated and compared. PSP-10 purple-fleshed sweet potato liquor prepared by adding 10% cooked purple-fleshed sweet potato into mash showed the best acceptability in the sensory evaluation test and color test $(pink{\sim}red)$; its fibrinolytic, electron-donating, and tyrosinase inhibitory activities were better than those of other purple-fleshed sweet potato liquors and wine.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1114-1121
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• 2000

Monascus koji have been used as a natural food colorant and preservative in Asia countries for centuries. This study was investigated to the chemical properties of Doenjang prepared with Monascus koji. Four kinds of Doenjang were fermented with Aspergillus koji only and Aspergillus koji plus 10%, 20% and 30% Monascus koji of its amount, respectively, and the changes of characteristics were investigated during fermentation. All the Monascus koji substituted Doenjang showed lower protease activities than Aspergillus koji Doenjang over all periods of fermentation. No differences of amino nitrogen and free amino acids were found after 30 days of fermentation and reducing sugars and peptides were found during over all periods of fermentation in each other. The Monascus koji gave higher a-, L- and C-values and lower h-values than Aspergillus koji. Sensory profiles of color, flavor, taste and overall quality on the final products which fermented during 60 days, indicated that there were no differences each other. From these results Monascus koji suggested as 30% substitutes for Aspergillus koji in Doenjang preparation.

• Food Science and Preservation
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• v.15 no.5
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• pp.706-710
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• 2008

This study evaluated the chemical components of five watermelon cultivars. Soluble solids and pH value in the Uoriggul cultivar were higher than those in other cultivars. The mineral components of watermelon were K (106.25-161.22 mg/100 g), P (11.29-20.98 mg/100 g), Mg (5.29-11.10 mg/100 g), Ca (4.10-5.63 mg/100 g), Na (0.92-1.28 mg/100 g), and Fe (0.25-0.46 mg/100 g). The contents of P, K, Na, Fe, Cu, and Zn in the Dalgona cultivar were higher than in other cultivars. The major free sugars of watermelon were fructose (3019.40-4311.11 mg/100 g), glucose (1070.02-1526.41 mg/100 g), and sucrose (4583.68-5341.07 mg/100 g). The total free sugar content was highest in the Uoriggul cultivar. Sensory evaluation revealed that the color, flavor, taste, texture and overall acceptability of Uoriggul were the highest among the cultivars.

• Food Science and Preservation
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• v.17 no.5
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• pp.637-643
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• 2010

We investigated the characteristics of breads containing Schizandra chinensis Baillon (SCB) added as whole powder, as a powder prepared from juice, and as a concentrate prepared from a 95% (v/v) ethanolic fruit extract, added to wheat flour at 0.5% (w/w). Addition of any form of SCB lowered the pH and increased the titratable acidity in both doughs and breads compared with control values, and the whole and juice powders were more effective in this respect than was the concentrated ethanolic extract. Dough volume during fermentation was increased by addition of whole powder and concentrated ethanolic extract, but no baking loss was evident upon addition of any form of SCB. Regarding the bread surface, the lightness (L) value was increased by addition of juice powder and concentrated ethanolic extract, but neither the redness(a) and nor the yellowness (b) values showed such increases. Internal color measurements showed increased '-a-' value upon addition of any form of SCB, and increased '-b-' value when concentrated ethanolic extract was used, however, there were no significant changes in L value. Sensory evaluation of taste, flavor, color, and overall acceptability showed that bread prepared using whole powder was more acceptable than were the other forms.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.593-600
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• 2021

In this study, the vacuum distillation process for producing non-alcoholic red wine was optimized via response surface methodology. As a result of optimizing the responses (alcohol content, yield) for independent variables (operating time, boiling point, and temperature difference), 1% alcohol content and 81.15% yield were obtained at an operating time of 24.5 min, boiling point of 65℃, and temperature difference of 8℃. To investigate the physicochemical and sensory properties, non-alcoholic wines with different boiling points (bp 25℃, bp 45℃, and bp 65℃) and a blended wine (4.2% of control wine added) were prepared. As the boiling point increased, the alcohol content decreased, and CI (color intensity) and Hue increased. Blended wine exhibited the highest value and bp 65℃ showed the lowest value in terms of sensory properties. In conclusion, distillation at a low boiling point and blending control wine could be used to prepare non-alcoholic wine with a high preference.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.42-49
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• 2012

This study was carried out to investigate the toxicity of food Red No.2 in the Sprague-Dawley (SD) female rat for 4 weeks. SD rats were orally administered for 28 days, with dosage of 500, 1,000, 2,000 mg/kg/day. Animals treated with food Red No.2 did not cause any death and show any clinical signs. They did not show any significant changes of body weight, feed uptake and water consumption. There were not significantly different from the control group in urinalysis, hematological, serum biochemical value and histopathological examination. In conclusion, 4 weeks of the repetitive oral medication of food Red No.2 has resulted no alteration of toxicity according to the test materials in the group of female rats with injection of 2,000 mg/kg. Therefore, food Red No.2 was not indicated to have any toxic effect in the SD rats, when it was orally administered below the dosage 2,000 mg/kg/day for 4 weeks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.907-914
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• 1996

To enhance the shelf-life and quality of baechu kimchi, the effects of CSP(crab shell powder) addition to kimchi was investigated. Overall qualities were deteriorated by fish odor, chewiness of particles, sharp pH increase at the early fermentation stage; therefore in order to solve these problems kimchi fermentation was carried out with kimchi containing 1, 3, 5% CSPB for salted baech weight at $10^{\circ}C$ for 300ays. Quality of kimchi was evalutated by the measurement of pH, acidity, colour L, a, and b value, the number of microbe and lactic acid bacteria, texture. Ten highly trained panelists were involved in the sensory evaluation. During the entire fermentation periods, pH, hardness, colour L, a and b value, the number of lactic acid bacteria of kimchi with CSPB were higher than those of control, but acidity was lower. Sensory quality showed that sour taste of control at 15-day fermentation was already strong. However, sour taste, crispness taste, and overall taste of kimchi with CSPB untill 20-day fermentation were good. Especially, overall taste of kimchi containing 3% CSPB at 30-day fermentation was good, but that of kimchi containing 5% showed fish odor from the early periods of fermentation.