• Food Science and Preservation
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• v.9 no.3
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• pp.321-326
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• 2002

Paeksulkis(Korean rice cake) containing 0-0.5% chitosan were prepared for test the quality of microbiological, mechanical and sensory characteristics. The pH of Paeksulkis was 5.65 without chitosan and that was about 7.0 with 0.05-0.5% level of chitosan. In Hunter's color values of Paeksulkis of control, the lightness(L) was 84.28, redness(a) was -1.56 and yellowness(b) was 7.68. The lightness(L), redness(a) and yellowness(b) were increased with increasing concentration of chitosan in Paeksulkis. In mechanical characteristics of Paeksulkis, cohesiveness and springiness were the highest in control group while strength, hardness, gumminess and brittlenes were higher in chitosan added group than control group. In sensory evaluation of Pasksulkis, control group obtained the highest score in color, texture, after swallowing and overall quality(p<0.05) but chitosan added group obtained higher scores in moisture than control(p<0.05). Total bacterial counts(TBC) of Paeksulgis immediately before storage were 4.2∼9.2$\times$10$^2$CFU/g and those of control increased for 2 weeks, reached at 7.4$\times$10$\^$5/ CFU/g and then decreased about 1 log cycle for 2 weeks during storage at 5$\^{C}$. TBC of Paeksulgis added 0.3∼0.5% of chitosan were 2 log cycles lower than that of control at the end of storage at 5$\^{C}$. TBC of Pasksulgis control increased to 10$\^$8/ CFU/g during storage at 20$\^{C}$ but that of 0.5% chitosan added group was 1 log cycle lower than control at the end of storage. Shelf-life extension of Paeksulkis by chitosan was more effective during storage at 5$\^{C}$ than at 20$\^{C}$.

• Food Science and Preservation
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• v.15 no.2
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• pp.174-184
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• 2008

The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji ($57{\sim}62%$), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet ($10{\sim}30%$), and water ($7{\sim}12%$). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at $121^{\circ}C$. The fermentation and storage was conducted for 60 days at $25^{\circ}C$ at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained s1ability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged $400{\sim}470mg%$ by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and ${\beta}$-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color $L^*$ value of DFO during fermentation and storage maintained higher values than GD, but $a^*$ value revealed lower pattern. Total free amino acids of DFO was ranged $1,918{\sim}2,290mg%$ which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with $20{\sim}30%$ of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.392-399
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• 2006

In order to develop a new persimmon pickle with a low salt concentration, changes in physicochemical characteristics during soaking of persimmon pickles treated with different organic acids and sugars were investigated at $15^{\circ}C$ for 70 days. The pH of persimmon pickles decreased from pH 6.64 at initial stage to pH 3.99 (control group), pH 2.76-3.33 (citric acid treatment, CT), and pH 3.08-3.34 (acetic acid treatment, AT) after 70-days of soaking. Titratable acidity of AT was higher (0.86-1.18%) than that of CT (0.61-0.78%). After 70-days of soaking, salinity of persimmon pickles treated with stevia leaf powder, sodium saccharin, sucrose, and isomalto-oligosaccharide were 4.94-4.96, 4.00-5.15, 2.99-3.31, and 3.03-3.30%, respectively, and 1.54-3.70% lower than that of the control group (6.69%). The hardness of persimmon pickles in all cases was increased up to 20-40-days of soaking and then decreased. L (lightness), a (redness), and b (yellowness) value of persimmon pickles treated with citric acid were higher than those of AT and the control group. Sensory evaluation of persimmon pickles after 70-days of soaking revealed that CT had the highest scores for color, texture, and overall acceptability. These results indicate that the salt concentration of persimmon pickles could be lowered by the addition of citric acid and various sugars during soaking.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.113-119
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• 2017

This study investigated the quality characteristics of cream soup added with Pleurotus eryngii powder. Pleurotus eryngii was dried in a hot air dryer at $40^{\circ}C$ for 8 hours and at $60^{\circ}C$ for 8 hours. The dried Pleurotus eryngii was pulverized using a pin mill, and the powder was sieved through a 60~100 mesh. Sensory evaluations of cream soup added with different-sized particles of Pleurotus eryngii powder were performed. Cream soup added with Pleurotus eryngii powder of particles below $150{\mu}m$ showed good appearance, taste, and mouth-feel. Quality characterization of cream soup added with 5~20% Pleurotus eryngii powder showed that L value decreased with increasing Pleurotus eryngii, whereas a and b values increased. Sensory evaluations revealed that cream soup with 15% Pleurotus eryngii powder had significantly better taste, mouth-feel, and overall acceptability (p<0.05) than other samples. Thus, cream soup with 15% Pleurotus eryngii powder of particle size below $150{\mu}m$ was the most desirable and could be successfully used as convenience food in the food processing industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.761-766
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• 2015

This study investigated the effect of protease on quality characteristics of sponge cake. Protease was used at levels of 0.0005 U (PC-1), 0.0010 U (PC-2), 0.0015 U (PC-3), and 0.0020 U (PC-4) for sponge cake preparation. Amylogram showed the setback was significantly decreased in comparison with the control (P<0.05). Height and baking loss rate of control sponge cake were $4.24{\pm}0.18cm$ and $12.01{\pm}0.29%$, respectively. PC-3 and PC-4 showed increased heights of $5.22{\pm}0.16$ and $5.24{\pm}0.11cm$ as well as slightly increased baking loss rates of $12.71{\pm}0.31%$ and $12.89{\pm}0.61%$, respectively. Specific volume and color difference measurements of control showed a specific volume of $3.53{\pm}0.06mL/g$, crust color difference of $53.05{\pm}0.28$, and crumb color difference of $29.84{\pm}0.52$. Measurements of specific volume, crust color, and crumb color of PC-3 and PC-4 were $4.18{\pm}0.02mL/g$, $56.19{\pm}0.84$, $29.05{\pm}0.43$, $4.21{\pm}0.02mL/g$, $56.85{\pm}0.43$, and $29.45{\pm}0.47$, respectively. Firmness measurements showed that the control had the highest firmness. PC-3 and PC-4 were effective at improving the shelf-life of sponge cake as indicated by reduced firmness. Sensory evaluation results demonstrated that all samples scored higher than the control. Throughout the results, the addition of protease increased volume and improved quality characteristics of sponge cake.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.112-118
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• 1995

The effect of various packaging methods on kimchi quality was investigated in order to develop the packaging techniques for preventing commercial kimchi products from inflation and explosion, due to fermentative gas evolved during storage and distribution. Kimchi was packaged in different methods; 1) atmospheric packaging(AP), 2) check valve packaging(CV), 3) double packaging(DP), and 4) vacuum packaging(VP). The quality of kimchi during storage at $10^{\circ}C$ was evaluated in terms of gas composition, free volume, pH, titratable acidity color index and sensory properties. The gas composition inside packages showed different curves according to the packaging methods. Due to fermentative gas accumulation in both AP and CV, $CO_2$ concentration increased by 2 stepwise pattern, while $O_2$, concentration decreased exponentially. In DP, $O_2$ concentration remained constant, but $CO_2$ concentration increased by 2 stepwise pattern and then decreased. In contrast, VP produced low $O_2$ and high $CO_2$ concentrations only at the end of storage. The free volume in both AP and CV showed typical sigmoidal curves similar to $CO_2$ concentration changes. It remained constant in DP, but started to increase at the late stage of storage in VP. There was no significant effect of packaging methods on pH changes of kimchi. In titratable acidity, DP maintained relatively higher than others. Regarding to the color change of crushed kimchi juice in all packages, L and b values decreased exponentially but a value remained constant during storage. Color index(L b/a) of crushed kimchi juice decreased exponentially and remained constant at the end of storage. The growth of lactic acid bacteria was VP, CV, AP, DP in increasing order. In sensory test, the sourness scores of DP were fairly higher than those of others, but the texture was not significantly affected by the packaging methods. The preference for kimchi showed VP>AP, CV>DP in order of score. In this study, it could be proposed to employ DP and VP method as the effective packaging techniques for preventing commercial kimchi products from inflation.

• Journal of Gastric Cancer
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• v.6 no.3
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• pp.146-153
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• 2006

Purpose: Gastrointestinal stromal tumorsm (GISTs) are the most common mesenchymal tumors that arise anywhere in the tubular GI tract. The prognosis for GSTIs is important because f GISTs may metastasiwx in the liver or the abdominal cavity in an early stage. For the reason we examined the tumor size, the mitotic number, ki 67, p53, and c-kit mutation as independent prognostic factor for GISTs. Materials and Methods: A retrospective study was conducted in 76 patients who had been re-evaluated for confirmation of diagnosis between Jan 1998 and Dec. 2001. at Catholic University of medicine. Results: There were significant difference between the turner size, mitotic indices, ki 67, c-kit mutations and the 5-years survival rates. Tumor size (${\geq}5\;cm$) and mitotic index (${\geq}5/50\;HPF$) were statistically related to a significantly poor prognosis (P=0.017 and P=0.042, respectively). c-kit mutations in exon 11 were found in 7 cases c-kit mutation was observed more frequently in high risk patients, and there was a significant difference between c-kit mutation and survival (P=0.037). Elevated ki 67 was noted in 34 out of the 76 cases. High risk patients showed elevated ki67 index more frequently and there was significant relation with the survival rate (P=0.0417). Conclusion: We think that tumor size, mitotic index, Ki 67 and c-kit mutation are as independent prognostic factors for GISTs, but more research is needed.

• Food Science and Preservation
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• v.22 no.2
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.499-505
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• 1996

The facillities for Kimchi preservation were investigated in order to develop the taste, flavor and commercial quality of Kimchi during fermentation. Four kinds of facillities used for this experiment were PP(Polypropylene). PSC(Polypropylene+ceramic)and PPP was selected newly and laminated of three layers with PETG (Polyester G), PS (Polystyrene) and PETG. The change of total number of lactic acid Bacteria, pH, acidity, color, gas contents and free internal volume of package were measured for the Kimchi packaged by 4 facillities during 6 days fermentation at 15$^{\circ}C$. The total No. of lactic acid Bacteria within the Kimchi in the PPP facillity was more and remained longer time (120 hrs.) than other Kimchi in the PP, PS and PPC facillities. Also the pH of all Kimchi were decreased to pH 4 within 72 hrs. and the pH of Kimchi in the PPP facillity was kept as pH 4 for 120 hrs., so that was shown to be decreased more dully than others. In case of fimchi in the PPP facillity, the color was retained better, CO$_2$ contents was lower similar to PPC facillity, and swelling degree of free internal volume was higher than others. By the sensory evaluation, the Kimchi in the PPP facillity represented as better than others for color, flavor, texture and total preferences until 48 hrs. fermentation. And the PPP facillity is transparent, so these will be selected and confirmed more easily, also PPP facillity is so hard to endure the swelling pressure of internal gas. Therefore it is thought that the PPP facillity used as Kimchi package will be desirable for better taste, flavor, and commercial quality.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.185-189
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• 2012

This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{\circ}C$ for 60 min or at $121^{\circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{\circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{\circ}C$ and hot drying at $45-60^{\circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{\circ}C$ than $95-100^{\circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{\circ}C$ than $95-100^{\circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{\circ}C$ and hot-air drying at 45 or $80^{\circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.