• The Korean Journal of Food And Nutrition
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• 제30권5호
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• pp.1015-1024
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• 2017

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

• IMMUNE NETWORK
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• 제1권2호
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• pp.126-134
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• 2001

Background : Paeonia japonica Miyabe is a medicinal plant which has been widely used as a component of blood-building decoctions (Chinese medicinal concept : Bu-Xie). The immunopharmacological characteristics of the extract of Paeonia japonica (PJ) were investigated. Methods : The effects of fractions of PJ extract on lymphocyte proliferation were measured by $H^3$-thymidine incorporation assay. The proliferated lymphocyte subsets were analyzed in flow cytometry. The subset cell populations of spleen cells were separated by magnetic cell separation system, and their proliferation by the extract were investigated. The effect of the extract on antibody production was determined in mice challenged with sheep red blood cells (SRBC) using hemolytic plaque forming cell assay. Results : Spleen cells were proliferated by water extract of PJ. Polysaccharide fraction (PJ-P) of the extract was most active in the proliferation. It was found in flow cytometry that the lymphocyte subset proliferated by PJ-P was B cell population. Among the separated subset cell populations, T cell-depleted cell population and macrophage-depleted cell population were most proliferated by PJ-P. However, positively selected populations of B cells and T cells were not proliferated by PJ-P. These results indicate that B cell proliferation by PJ-P may require the assistance of macrophages or T cells. These results suggest that firstly PJ-P may stimulate macrophages or T cells, and then B cells are activated. The number of antibody-secreting cells was increased by administration of PJ-P in mice immunized with SRBC as a T-dependent antigen. Conclusion : These results suggest that macrophages and accessory cells are directly activated by PJ-P and then helper T cells and B cells are indirectly activated. As the results, immune responses might be coordinately improved. In conclusion, PJ-P, a polysaccharide of P. japonica, may be a characteristic immunostimulator, which is analogous to polysaccharides such as lentinan, PSK and ginsan.

• Journal of agriculture & life science
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• 제46권6호
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• pp.105-115
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• 2012

The detailed proximate, fatty/amino acid, mineral composition, texture, color, chemical and taste compounds of six oysters (four kinds of cultured oysters and two kinds of wild oysters) in Korea were investigated. Length and weight of the shell removed cultured and wild oysters were 4.7~5.1 and 3.0~4.2 cm, and 5.9~9.1 and 2.6~5.5 g, respectively. The proximate compositions were not significantly different between cultured and wild oysters. Amino nitrogen and volatile basic nitrogen content of these ones were 232.8~258.2 and 160.5~213.9 mg/100 g, 9.5~12.0 and 7.8~9.5 mg/100 g, respectively. As a texture characteristic of muscle, shearing force were 95~114 and 105~132 g. Amounts of total amino acids of cultured and wild oysters were 9,004~10,198 and 8,165~8,942 mg/100 g, respectively. Major amino acids and inorganic ions were aspartic acid, glutamic acid, proline, alanine, leucine, phenylalanine, lysine, arginine and K, Na, Ca, Fe, S, P, Zn. Major fatty acids of these ones were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3 and 22:6n-3, and there was little difference between the two groups. Amounts of free amino acids of cultured and wild oysters extracts were 1,444~1,620 and 1,017~1,277 mg/100 g, respectively, and major ones were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine and lysine. There is a little difference in glycine, tryptophan, ornithine and arginine contents, but TMAO and TMA contents were low in amount, and were not significantly different between the two groups.

• Food Science and Preservation
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• 제6권2호
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• pp.200-205
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• 1999

This experiment was carried out to search mm reasonable and scientific method to distinguish Korean sesame with Chinese sesame. Sesame samples used in this study were Korean variety cultivated in Chochiwon City of Korea (KvKc), Chinese variety cultivated in Jilin Province of China (CvCc), Chinese variety cultivated in Chochiwon city of Korea (CvKc) and Korean variety cultivated in Jilin Province of China (KvCc). In volatile flavor components analysis, 41 component were identified from KvKc and 39 components from CvCc. Major flavor components were pyrazines and furans. Pyrazines compositions of KvKc and CvCc were 55.4% and 56.8%, respectively while furans compositions of KvKc and CvCc were 27.0% and 20.4%, respectively. Other flavor components pattern showed no difference. When the headspace volatiles of sesame oils were analyzed using Electronic Nose System and the obtained data were interpreted using statistical method of MANOVA and Discriminant analysis, characteristic patterns of sesame oil odors were different from each other according to variety as well as cultivated area. These results suggest that Korean sesame oils may be distinguished from Chinese sesame oils by using Electronic Nose System.

• Korean Journal of Food Science and Technology
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• 제33권1호
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• pp.28-32
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• 2001

Major sensory characteristic components-salty(NaCl), sweet(free sugars), palatable tastes(MSG, IMP, GMP) and related components-in soup base of commercial ramyons(25 ramyons, 11 bowl ramyons) were investigated to estimate their use level. $Na^+$ content($18.73{\pm}3.18%$ in ramyons and $17.62{\pm}1.92%$ in bowl ramyons) was determined by IC so that NaCl values (20.90% in ramyons and 18.16% in bowl ramyons) could be calculated from it. And from the assayed results of glutamic acid($10.50{\pm}3.78%$ in ramyons and $10.47{\pm}1.68%$ in bowl ramyons) by LC, MSG values were 12.08% in ramyons and 12.04% in bowl ramyons. GMP and IMP contents were $0.15{\pm}0.06%$, $0.20{\pm}0.11%$ in ramyons and $0.14{\pm}0.03%$, $0.18{\pm}0.05%$ in bowl ramyons, respectively. In addition, free sugars contained in ramyons such as sucrose, glucose and fructose were also analyzed by LC. In order to compare the sweetness, the free sugars were multiplied by conversion factor(sucrose 1, glucose 0.7, fructose 1.1), which showed $19.85{\pm}5.68%$ in ramyons and $18.02{\pm}7.82%$ in bowl ramyons. Therefore it is concluded that the analytical method of $Na^+$, glutamic acid and free sugars can be used as a simple and exact technique for the determination of NaCl, MSG and sweetness of ramyons.

• Journal of the Korean Society of Food Science and Nutrition
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• 제45권12호
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• pp.1823-1829
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• 2016

This study investigated the optimal percentage of brownies substituted with rice bran dietary fiber (3%, 6%, 9%, and 12%). The sample and control were compared for quality characteristics, specific gravity, viscosity, pH, moisture content, water activity, specific volume, color, textural characteristic, consumer acceptance, and CATA (check-all-that-apply). The specific gravity of the control sample was not significantly different among the samples. The viscosity was highest at the brownie containing 12% of rice bran dietary fiber. Moisture content and water activity were highest in the 6% sample. pH of control sample batter was highest, but reduced with increasing amounts of rice bran dietary fiber. For colors, lightness of the 6% sample batter was highest at 25.31, and redness and yellowness significantly increased with increasing amounts of rice bran dietary fiber. For textural characteristics, hardness, and chewiness significantly increased with increasing amounts of rice bran dietary fiber. Cohesiveness and resilience were not significantly different between samples. In the sensory evaluation, overall acceptability was highest in the control group and lowest for the 12% sample. In the frequency analysis of the CATA, as rice bran dietary fiber was added, the amount of bran flavor, oliy, and unpleasant increased while frequency of bitterness, sweetness, and chocolate taste decreased. In the principal component analysis, characteristics of unpleasant, oily, soybean flavor, and sweetness were strongly detected in the 12% sample. The control sample showed strong sweetness and bitterness. The results indicate that 3% to 6% rice bran dietary fiber is appropriate for production of brownies.

• Journal of the Korean Society of Food Science and Nutrition
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• 제24권5호
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• pp.720-726
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• 1995

Chemical components relevant to the characteristic taste of the Korean native persimmon(Diospyros kaki, Thumb) leaf tea were analyzed. Samples were processed by using three different methods ; SHT(steamed and then hot-air dried), DHT(dried in the shade, steamed and then hot-air dried) and RHT(roasted and then hot-air dried). The components analyzed were general compositions of dried perisimmon leaves and extracted solution. The composition of moisture, ash, crude lipid and total nitrogen did not show significant variation among different processing methods of the persimmonleaf tea. The contents of caffeine, tannin and vitamin C in persimmon leaf tea were in the range of $178.4~209.8{\mu}mol/g$, 29.1~38.5mg% and 325.3~2084.7mg%, respectively. The vitamin C content was significantly higher in the RHT than other treatments. The contents of caffeine, tannin and vitamin C in the tea extracted solution were in the range of $101.5~130.1{\mu}mol/g$, 15.4~25.9mg% and 111.0~1274.3mg%, respectively. The vitamine C in the tea solution was the highest in the RHT treatment and 61.1% of vitamin C in the leaf tea was extracted out in these processing methods. The major amino acids contained in the leaf tea were in decreasing order glutamic acid, aspartic acid, leucine and phenylalanine, these four amino acids consisting 38.9~39.8% of the total amino acid contained in the persimmon leaf tea. The major amino acids contained in the tea solution were glutamic acid, proline, histidine and arginine. Six kinds of 5'-nucleotides, CMP, AMP, UMP, IMP, GMP and hypoxanthine were detected and CMP was the most abundant component in fresh leaf, leaf tea and tea solution. The second highest 5'-nucleotides in both leaf tea and tea solutions were GMP, AMP and UMP in all processing method. The highest free sugar contained in the fresh leaf tea and tea solution was sucrose.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제19권6호
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

• Journal of Dairy Science and Biotechnology
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• 제29권2호
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• pp.25-35
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• 2011

The objectives of this study were to evaluate the sensory characteristic quality of commercial milk brands selling in the market under the preservation at the temperature of $7^{\circ}C$ and $10^{\circ}C$ stored during the period of shelf-life. Quantitative descriptive analysis after developing of descriptive terms and cluster characterization by PCA analysis over a total of 128 LTLT, HTST, UHT and UHT-ESL milks, were conducted by 8 trained panelists. A total of fourteen attributes; three aroma attributes (grassy, milky, cultured milk aroma) and seven flavor/taste attributes (sweet, salty, sour, milk, cooked, cheesy, paper board) and one aftertaste attributes (rancid flavor) and one texture attributes (viscous), were developed as descriptive terms. Significant differences (P<0.01) in the sensory attributes; sweet, milky, cheesy etc. in UHT milk and sour, cheesy, paper board, rancid etc. in UHT-ESL milk were also found between the two different temperatures within the shelf life, but both type of pasteurized milk samples (LTLT and HTST) showed significant differences (P<0.01) in the attributes, such as cultured milk aroma, salty, sour, cheesy, rancid in LTLT milk and grassy, milky, salty in HTST milk and difference (P<0.05) in cultured milk aroma for HTST milk. Therefore, from the viewpoint of not only hygienic quality but also sensory characteristics, it is required for the better acceptance of milk consumers to amendment on the regulation in relation to the preservation standard of pasteurized milk as well as UHT milk to lower than $7^{\circ}C$.

• Journal of the Korean Geographical Society
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• 제31권1호
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• pp.19-37
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• 1996

This paper aims at examining the regional difference of changes in the business organization of retailing in the Seoul metropolitan areas, as an attempt to understand regional structure of retailing within metropolitan areas showing the trend of suburbanization. On the national level, retail sales have concentrated on the large metropolitan areas, especially on the Seoul metropolitan area, with the concentration of population and income. Within metropolitan areas, the suburbanization of retailing has made the larger structure of retail and multi-store retail appeared. In order to confirm such phenomenon, this paper is to analyze and to compare the industrial composition of retailing using industry data of 1979 and 1991. And this paper is to analyze the regional changes in the characteristics of business organization of retailing, with the index including the percentages of establishments with less than under four employees, juridical establishments, employees of ordinary times, and the annual sales per establishment of detailing. The characteristics of business organization of retailing in analyzed by principal components analysis, and the types with component in each district (city, county, ward) is analyzed by cluster analysis(Ward method). The data of 1979 were obtained from the statistics in the Census of Wholesale and Retail Trade published by the National Bureau of Statistics of Economic Planning Board, and that of 1991 were obtained from the statistics in the Report on Establishment Census (Vol.3 Wholesale and Retail Trade) published by the National Statistics Office. The following are resultant findings. 1. In Seoul metropolitan area, changes in the industrial composition of retailing with annual sales from, 1979 to 1991 show very higher composition rates of 'general merchandise stores' and 'retailing of personal transport equipment and gasoline service stations', but comparatively lower composition rates of 'retailing of food, beverages and tobacco', 'retailing of textiles, clothing, footwear and apparel accessaries', 'general retail trade, n.e.c.',and 'retailing of household fuel'. 2. The characteristics of business organization of retailing in Seoul metropolitan area presents the prevailence of small, personal business organization and especially larger employees of ordinary times. 3. Business components of retailing by principal components analysis in Seoul metropolitan area are follows: 1 All retaining industries are larger business scale. 2. Larger business take the 'retailing of taxtiles, clothing, footwear and apparel accessories', 'retailing of furniture, home furnishing and equipment', and 'retailing of jewellery and watches' is main characteristic legal organization and employees of ordinary times. 4. Types changes in business organization of retailing in Seoul metropolitan area represent legal organization and employees of ordinary times taking the 'retailing of textiles, clothing, footwear and apparel accessories', 'retailing of furniture, home furnishing and equipment',and 'retailing of jewellery and equipment', and 'retailing of jewellery and watches', and legal organization taking 'general retail trade, n.e.c.' in 1979. All retailing industries are changed into larger business scale, in 1991. These phenomena of business changes appeared southeastern regions in Kyunggi-do(province). And larger business scale taking the 'retailing of textiles, clothing, footwear and apparel accessories', 'retailing of jewellery and watches', and 'general retail trade, n.e.c.; are appeared in the legal organization in 1979. 'Retailing of personal transport equipment and gasoline service stations' are appeared in employees of ordinary times in 1991. These phenomena of business changes in appeared in eastern and northern regions in Kyunggi-do. 5. Changes in the business organization of retailing in Seoul metropolitan area is appeared in legal organization and employees of ordinary times for some industries in 1979, larger business scale of retailing and employees of ordinary times in 'retailing of personal transport equipment and gasoline service stations' are the characteristics in 1991.