• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.1
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• pp.18-22
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• 2011

Study on extraction and color characteristics of mulberry fruit pigment(C3G; cyanidin-3-glucoside) was performed to increase utilization as new source of natural food colorant. C3G was extracted with 0.1 % citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.6-13
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• 1997

Reactivity and reaction mechanism for the photosensitized generation of hydroxyl radical by various coumarin derivatives are investigated by means of ESR and laser flash photolysis methods. The nine kinds of coumarin derivatives show to be proceeded through the OH·radical generation mechanism, however 1-ethyl-3-nitro-1-nitrosoguanidine decomposes and produces the carbene intermediate before OH·radical generation reaction occurs. The nine coumarin derivatives show the signals, which are corresponded to DMPO-OH spin adducts. NaN3, EtOH and HCOONa act as a strong photosensitizer to quench OH·radical. The decay rate constants of the hydrated electrons in the case of added N2O show higher than added K3Fe(CN)6.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.489-496
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• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.675-681
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• 1998

Low density polyethlene(LDPE0 films of 50${\mu}{\textrm}{m}$ thickness were fabricated with addition of antimicrobial agents of Rheum palmatum extract, Coptis chinensis extract, sorbic acid and Ag-substitude inorganic zirconium matrix in 1% concentration. The films were compared in physical properties, tested in antimicrobial activity against some selected microorganisms on the agar plate medium and then applied for packaging fresh curled lettuce and cucumber to preserve their qualities. The films with Rheum palmatum extract, Coptis chinensis extract, and Ag-substituted inorganic zirconium matrix did not show any antimicrobial activity on the disk test against Escherichia coli, Staphylococcus aureus, Leuconostoc mesenteroides, Saccharomyces cerevisiae, Aspergillus niger, Aspergillus oryzae, Penicilluium chrysogenum, while film with sorbic acid did against E. coli, S. aureus and L. mesenteroides. The added antimicrobial agents changed the color and light transmittance of the films, but did not affect their mechanical tensile strength, heat shrinkage and wettability. For the packaged curled lettuce and cucumber stored at 5$^{\circ}C$ and 1$0^{\circ}C$, all the LDPE films impregnated with antimicrobial agents showed the reduced growth of total aerobic bacteria in the vegetables compared with control film without any additive until it reached the level around 108/g. They did not give any negative effect on other quality attributes during storage.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.375-382
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• 2014

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Boehmeria nivea powder were added to wheat flour. Cooking quality, mechanical textural properties, and viscosity were measured, and sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Boehmeria nivea powder-wheat flours increased. The viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of the samples decreased, as the Boehmeria nivea powder content increased as measured via amylography. The L and b values decreased and a value increased with increasing amounts of Boehmeria nivea powder. Further, the color values, weight and volume of the cooked noodles increased, along with the turbidity of the soup with increasing amounts of Boehmeria nivea powder. Regarding textural characteristics, Boehmeria nivea powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, noodles prepared with 15% Boehmeria nivea powder were preferred compared to other noodles, according to the results of our sensory evaluation.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.136-136
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• 2003

Calcium lactate has been known extending shelf-life of several lactic acid fermented foods through buffer action with lactic acid and binding of calcium and pectic polysaccharides in the tissue. But, the effects in kimchi during storage and distribution has not been observed. Calcium lactate is tasteless, nontoxic compounds commonly used in a number of food products. Recent observations have indicated the potential usefulness of calcium lactate as food additive which has anticariogenic-, antimicrobial-, anticalculus, anti- carcinogenic effects and enhancement of bone mineral density. In this work we determined the effects of calcium lactate(CaL)-treatment(0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium texture, color, scanning electron microscopic observation of kimchi tissue and sensory test during storage. pH of CaL treated kimchi were higher(3.78∼3.92) than that of control products(3.58). Total microbe(TM) of CaL treated kimchis were lower but ratio of lactic acid bacteria against TM was higher than those of control products, respectively. Calcium content of treated products were 3-5 times higher than control products. The hardness and crispy taste of treated products were remarkably higher than those of control products evaluated by SEM observation AIS analysis, sensory and textural analysis. Moreover, evaluation on the pH, acidity and sensory test showed the shelf-life of treated kimchi(CaL 2%) to be 25-30 days, which was 13-15 days longer than that of control products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.627-632
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• 2002

This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.344-348
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• 2001

This study was carried out to examine the effect of vitamin E additive supplements on the meat quality of finishing pigs. Two treatments were provided as commercial diet and commercial diet +vitamin E 200 IU. Dressing percent and carcass length were not different between treatments. Longissimus muscle color and longissimus muscle firmness were a significant differences between two treatments(P<0.05). However, longissimus muscle marbling. longissimus muscle loin area and back fat thickness were not significantly differences. Water holding capacity was increased along the level supplement of vitamin E increased(P<0.05). However. there were not differences on shear force, thawing loss, and cooking loss between treatments. L*, a*, b* and TBARS value were not different between treatments. In conclusion. longissimus muscle color and water holding capacity were affected by vitamin E supplement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.667-674
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• 2008

This study was conducted to investigate the effects of germinated and fermented unmarketable soybean (GFS) on laying performance and egg quality in laying hens. A total of two hundred laying hens were divided into 5 groups (5 treatment $\times$ 4 replication $\times$ 10 birds each) and fed with the experimental diets for 8 wk as follows: control, GFS free; T1, GFS 0.15%; T2, GFS 0.3%; T3, GFS 1%; T4, GFS 2%. The laying performance, egg quality, blood profiles, cecal microbial population, isoflavone content in egg yolk were investigated. There were no significant differences laying performance, relative liver and spleen weights, egg yolk color, eggshell color among groups. Eggshell strength in groups fed with diets containing GFS increased, but not significantly. Eggshell thickness significantly increased in the GFS-supplemented group. No significant differences were observed in the blood profiles and intestinal microflora after supplementation. The decrease of Haugh unit during storage was alleviated by feeding of GFS (p<0.05). The concentrations of malondialdehyde in groups fed with GFS were decreased as compared with control (p<0.05). Isoflavones in the egg yolk were detected in group fed with diet containing 2% GFS. These results showed that unmarketable GFS could be used as a favorable feed additive and feedstuff for production of quality enhanced and isoflavone fortified eggs.