• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.793-801
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• 2014

This study evaluated the qualitative properties of lotus root (Nelumbo nucifera) peels as food materials. Proximate composition, sweetness, pH, total acidity, color, mineral, fatty acid, free sugar and organic acid contents of preprocessed lotus root were measured. Crude moisture, protein, and total fiber contents of non-peeled treated Lotus roots were higher than those of peeled treated lotus roots (p<0.05). Lightness and yellowness of color were reduced by peeling process, whereas redness increased (p<0.05). The mineral contents of Mg, Ca, Fe and Na were higher in non-peeled lotus roots, whereas peeled treated lotus root showed higher K contents (p<0.05). The major fatty acids were palmitic, oleic, linoleic and linolenic acids. The total free sugar content of non-peeled lotus roots was higher than that of peeled treated lotus roots (p<0.05). Glucose content was not significantly different, whereas fructose, sucrose, and maltose contents were significantly different. The organic acid and free amino acid contents were higher in peeled lotus roots (p<0.01).

• Food Science and Preservation
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• v.10 no.3
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• pp.333-338
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• 2003

pH values in all samples were in the range of 5.04 to 5.32. pH of kanjang prepared with normal pressure(NPK) was higher than that of kanjang prepared with high pressure(HPK) and kanjang prepared with steam(SPK). Titratable acidity(TA) in all samples were found to be 4.26～7.72 mL. TA in HPK(5.99～6.96 mL) was lower than that in SPK(4.26～5.61 mL) and NPK(7.32 mL). Reducing sugar(RS) contents in all samples were in the range of 25.18 to 194.81 mg％. RS contents of HPK and SPK were a similar pattern and were higher than that of NPK. Major free sugars(FS) were glucose, fructose and xylose. In total FS, SPK was higher than that of NPK and HPK. Major organic acids(OA) were succinic acid, oxalic acid, tartaric acid, malic acid and citric acid. In total OA contents, SPK(40.38～76.96 mg％) was higher than that of NPK(55.85 mg％)and HPK(27.78～34.21mg％). OA contents in HPK and SPK were decreased slightly according to the heating time of whole black bean. The highest percentage of fatty acid (FA) in all samples was palmitic acid(33.28～43.51 ％ as area ％ of GC chromatogram), followed in a decreasing order by stearic acid(14.15～19.16％) and myristic acid(5.93～19.14％). The composition ratios of three FA to total FA ranged from 55.97 to 72.85＆. In all samples, there was myristic acid that was not contained in raw soybean.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.415-420
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• 1985

In this study, changes in physical and chemical properties of glutinous rice during various soaking periods (0, 0.08, 1, 3, 5, 7, 10 days) were investigated in order to clarify the relations ship between soaking period and expansion volume in the preparation of Gang Jung. The longer the soaking period was, the greater the expansion volume of Gang Jung was. Higher maximum viscosity and breakdown in amylogram of glutinous rice flour were observed as the soaking period was increased, As the length of soaking period increased, hardness of glutinous rice and size of flour particle significantly decreased, while sweeling power and solubility of glutinous rice flour showed no significant difference. Increased length of soaking period was associated with higher fatty acidity, higher acidity of water extract and lower pH of glutinous rice flour. Control of flour particle size distribution resulted in significantly larger expansion volume of Gang Jung. Brabender's amylogram showed that the increase of expansion volume of Gang Jung associated with the increase of soaking period was related to the change of rheological properties of glutinous rice. It seemed that changes in viscometric properties of glutinous rice was attributed to the different flour particle size distribution resulted from changes in hardness of rice during soaking.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1613-1613
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• 2001

Fats and molasses are used, at the present time, in a considerable proportion as ingredients for the animal feed industry. They are mainly used as energy sources, but also they provide other characteristics of technological and nutritional interest (dust reduction, increase in palatability, etc). Both semi-liquid ingredients have numerous aspects in common from the point of view of their use in livestock feeds, as well as of their analytical control. Feed manufacturers use several criteria to evaluate the quality of fat and molasses. Furthermore, the traditional methods currently used, for their evaluation (eg. fatty acids, sugars, etc) are expensive and more sophisticated that the traditionally used for solid ingredients. The objective of the present work is to carry out a viability study to evaluate the ability of NIRS technology for the quality control of fat and molasses. Samples of liquid molasses (n = 42) and liquid fat ( n = 61), provided by a feed manufacturer, were scanned in a FOSS-NIR Systems 6500 monochromator equipped with a spinning module. The samples were analysed by folded transmission, using a sample cup of 0.1mm pathlength and gold surface reflector. For molasses, calibration equations were developed for the prediction of moisture (SECV=1.69%; $r^2$=0, 42), gross protein (SECV=0, 14%; $r^2$=0, 99), ashy (SECV=0, 60%; $r^2$=0, 84), NaCl (SECV=0, 05%; $r^2$=0, 99) and sugars (SECV=1, 04%; $r^2$=0, 86). For animal fats calibrations were obtained for the prediction of moisture (SECV=0, 14%, $r^2$=0, 88), acidity index (SECV=0, 83%, $r^2$=0, 82), MIU (SECV=0, 38%, $r^2$=0, 94) and unsaponifiables (SECV=0, 45%, $r^2$=0, 87). High accuracy calibration equations were also obtained for the prediction of the fatty acid profile. The equations have $r^2$values around 0.9 or highest. The results showed that NIRS technology could provide rapid and accurate results and reduce analytical costs associated to the quality control of two Important feed ingredients of a well known chemical variability.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.102-109
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• 1991

Quality of three kinds of honey from acacia, chestnut and polyflower sources, was evaluated by physicochemical and GC-MS analysis in respect to some chemical composition. The average contents of moisture, ash, HMF(hydroxy methyl furfurol) and free acidity were 19.7% , 0.028% , 18.28mg/kg and 8.85meq/kg , respectively, in acacia honey, 19.1% , 0.05% , 18.47mg/kg and 10.24 meq/kg , respectively, in polyflower honey, and 18.9% , 0.050% , 20.21mg/kg, 12.28meq/kg respectively, in chestnut honey. The average contents of glucose and fructose ranged from 31.0 to 32.0% and from 35.0 to 36.0% , respectively, in all three kinds of honey. The average ratio of fructose to glucose was 1.14 in all three kinds of honey. Fatty acid composition in honey identified by GC-MS analysis was dodecanoic acid, 10-hydroxy-2-decanoic acid, 6,9-undecadienoic acid, tetradecanoic acid, 12-(acetyl oxy) -9-octadecenoic acid and 14-octadecenoic acid. The content of 10-hydroxy-2-decenoic acid was about 10% in three kinds of honey.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.795-799
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• 1989

This study was carried out to hydrolyze lactose in commercial milk by ${\beta}-galactosidase$ from Kluyveromyces fragilis and to compare some physicochemical properties of yoghurts made from control and lactase-treated commercial milks. Quantitative analysis of sugars was performed by gas liquid chromatograph (GLC) on trimethylsilyl (TMS) derivatives. In commercial milk, 94.6% of lactose was hydrolyzed after 2 hours incubation at $40^{\circ}C$ with 6.0 units/ml of ${\beta}-galactosidase$. pH, titratable acidity and viable cell number of yoghurt made from lactase-hydrolyzed (LH) commercial milk were 4.1, 1.04% and $6.5{\times}10^8/ml$ of Str. thermophilus, $8.9{\times}10^8/ml$ of L. bulgaricus after 8 hours incubation at $40^{\circ}C$, respectively, The total contents of amino acid were 2.63% in control and 2.19%. in LH yoghurt. The total contents of free amino acid were 26.95 mg% in control and 17.55mg% in LH yoghurt. Analysis of free fatty acids resulted in that the contents of short chain fatty acids in LH yoghurt were a little higher than those in control. Both in control and LH yoghurt, the palmitic acid content was highest and that was followed by oleic and myristic acid.

• Journal of Dairy Science and Biotechnology
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• v.21 no.2
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• pp.81-87
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• 2003

This study was conducted to correlate the quality depending upon sensory evaluation of ESL(extended shelf life) and non-ESL milk during the shelf life. The most important quality assurance is sensory evaluation for dairy products. ESL and non-ESL milk were stored at $5^{\circ}C$ and $10^{\circ}C$ for 14 days. In order to compare physicochemical and sensory properties, pH, TA(titratable acidity), protein, fat, lactose, FFA(free fatty acid), and other organoleptic characteristics were measured. The results showed that physicochemical properties were not significantly changed during storage. On the other hand, the freshness was affected by storage conditions. The most freshness depending upon sensory evaluation was monitored at 5 days storage. Descriptive and acceptability analysis showed that more acceptable milk was ESL milk than non-ESL milk because of off-flavor and after taste of non-ESL milk. According to these results, it was shown that the freshness of milk products depends on sensory. And ESL milk was fresher than non-ESL milk after storage.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.293-293
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• 2017

The objective of this study was to determine physicochemical changes in brown rice during ageing condition. Five varieties (Haiami, Ilpum, Daecheong, Jungwon, and Dasan1) of brown rice were stored at $35^{\circ}C$ for 8 weeks. Crude protein and lipid content, seed germination rate, fat acidity, tocol content, TOYO glossiness value, pasting properties, and composition of storage proteins were measured to evaluate its quality during storage. The isomers of tocols (tocopherol and tocotrienols) were quantified using HPLC system, and the pattern of variation in rice storage proteins was examined through electrophoresis of protein extracts. Seed germination rate decreased by 2.7 times, whereas the fatty acid value dramatically increased by 4.8 times after 8 weeks of storage. Toyo glossiness value of cooked milled rice considerably affected by storage period, and the pasting properties of milled rice were also influenced by storage. The final viscosity and breakdown value increased, but setback decreased during storage. In terms of storage protein, proportion of prolamin (14.3 kDa) and globulin (26.4 kDa) increased, whereas percentage of glutelin (34-39 kDa and 21-22 kD) decreased. Furthermore, the contents of total tocol and isomers decreased in stored brown rice.

• Food Science of Animal Resources
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• v.43 no.4
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• pp.659-673
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• 2023

Compared to infant formula, breast milk is the best source of nutrition for infants; it not only improves the neonatal intestinal function, but also regulates the immune system and gut microbiota composition. However, probiotic-fortified infant formula may further enhance the infant gut environment by overcoming the limitations of traditional infant formula. We investigated the probiotic formula administration for one month by comparing 118 Korean infants into the following three groups: infants in each group fed with breast milk (50), probiotic formula (35), or placebo formula-fed group (33). Probiotic formula improved stool consistency and defecation frequency compared to placebo formula-fed group. The probiotic formula helped maintaining the level of secretory immunoglobulin A (sIgA), which had remarkably decreased over time in placebo formula-fed infants (compared to weeks 0 and 4). Moreover, probiotic formula decreased the acidity of stool and considerably increased the butyrate concentration. Furthermore, the fecal microbiota of each group was evaluated at weeks 0 and 4. The microbial composition was distinct between each groups, and the abundance of health-promoting bacteria increased in the probiotic formula compared to the placebo formula-fed group. In summary, supplementation of probiotic infant formula can help optimize the infant gut environment, microbial composition, and metabolic activity of the microbiota, mimicking those of breast milk.

• Microbiology and Biotechnology Letters
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• v.51 no.2
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• pp.147-156
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• 2023

Tetragenococcus halophilus CY54, an isolate from jeotgal, grows best in media with 5% NaCl and can grow at 18% and higher salt concentration. Three different doenjang samples were prepared with multiple starters including T. halophilus CY54. TBZA doenjang was prepared with T. halophilus, Bacillus subtilis, Zygosaccharomyces rouxii and Aspergillus oryzae. BZA doenjang was prepared with the same 3 starters except T. halophilus. KACC doenjang was prepared with a single starter, B. subtilis KACC16750. During 16 weeks of fermentation at 25℃, the viable counts were maintained in the range of 7-8 log CFU/g in all 3 samples. As fermentation progressed, pH decreased and titratable acidity (TA) gradually increased. Crude protein contents decreased slightly. TBZA doenjang showed higher amino-type nitrogen (ANN) and volatile basic nitrogen (VBN) contents, and KACC doenjang showed higher ammonia-type nitrogen (AMN) content. TBZA doenjang showed higher fibrinolytic and protease activity than other doenjang samples. Metabolites analyses by GC/MS showed that doenjang samples were separated from each other by partial least squares-discriminant analysis (PLS-DA) analysis. Seventeen major metabolites involved in the differences between samples were identified and they included organic acids, amino acids, sugars, fatty acids and alcohols. TBZA doenjang showed higher contents for most metabolites responsible for flavor and taste of fermented foods including doenjang. These results showed that T. halophilus could be useful as a starter for doenjang and can improve the product quality by accelerating the fermentation processes.