• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.526-534
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• 2023

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

• Food Science and Preservation
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• v.30 no.1
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• pp.52-64
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• 2023

100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates, five representative strains exhibited tolerance to sucrose, alcohol, pH, and potassium metabisulfite when compared with the control yeast strain (Saccharomyces cerevisiae KCCM 12615). All five yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA sequence similarity to S. cerevisiae. The pH, acidity, Brix, reducing sugar, alcohol, and organic acid contents were consistent in KPMW prepared from the S. cerevisiae KCCM 12615 and Y28 strains. KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free sugars than those of the KPMW made from the other yeast strains. The level of ethyl esters in KPMW prepared from the Y28 was higher than that in the other KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities of 57.06% and 55.62%, respectively, and a FRAP assay value of 0.72. Our results suggest that Y28 is a promising yeast strain for producing high-quality wines.

• Food Science and Preservation
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• v.6 no.1
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• pp.61-65
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• 1999

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.

• The Korean Journal of Food And Nutrition
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• v.5 no.1
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• pp.49-54
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• 1992

In an attempt of develop composite flours, D. aimadoimo of yams in Korea was investigated with respect to its physicochemical properties and sensory analysis with baking bread. The results are summarized as follows ; 1. Yam had 73.21% of water, 21.65% of carbohydrate, 3.3% of crude protein, 0.25% of fat, 1.60% ash and 20.3%of starch. 2. Sucrose was 78% of the total free sugars in yam flour. It was contained which 67% of total free amino acids were serine, arginine & alanine and 23.6% of total amino acids was glutamic acid. 3. As the yam flour level in amylogram patterns (8% dry basis) was increased, the initial pasting temperature was increased and the viscosity decreased. 4. Replacement of yam flour with 10% wheat flour was the bests in sensory evaluation of the products.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.37-41
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• 2000

Physiocheical properties and chemical compositions of two plums(Oishiwase, Formosa ) produced in Kimcheon area were investigated . Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE) . NFE value of Formosa was higher than Oishiwase . Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%, 14.16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97-3.45% and the other were glucose, sucrose and inositol, 1.83-1.53%, 0.08-0.05% and 0.04-0.03%, respectively. Malic acid content was 35-373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• The Plant Pathology Journal
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• v.17 no.6
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• pp.342-346
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• 2001

The physiological changes in sorghum (Sorghum vulgare Pers.) leaves infected with Drechslera sorghicola were investigated through five recognizable stages of disease development. Water-soaked yellowish brown spots developed two days after inoculation, turned brown with yellow halo, enlarged and coalesced at later stages of disease development. Healthy and infected leaves were analyzed for different biochemical constituents. The chlorophyll contents were decreased significantly with the progress of infection. The levels of reducing and total sugars increased while non-reducing sugars decreased to a significant extent with the progress of disease. The concentration of total phenolics, orthodihydroxy phenols, free and glycosidic phenols showed significant changes due to infection, whereas basic and acid phenols showed little or no change with disease development. Levels of phenolic compounds increased four days after inoculation and decrease thereafter, but the concentration was higher at every stage of disease development relative to healthy tissues. Polyphenol oxidase and peroxidase enzyme activities increased to varying degrees at different stages of infection. Analysis of protein fractions showed a significant increase with the progress of disease.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Journal of Ginseng Research
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• v.11 no.1
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• pp.84-89
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• 1987

The contents of some chemical constituents in several parts of Panax ginseng were investigated. Each part of ginseng was extracted with 70% ethanol and then water. The yield of extract was the highest in fine root, and relatively low in roughly dried ginseng and white ginseng, On the other hand, the contents of total sugars in white ginseng and seedling ginseng were high, but low in leaf and peel. The contents of crude protein in roughly dried ginseng and white ginseng were high, but those in leaf, rhizome (nod) and peel were low. The content of crude fat was higher in leaf than in other parts of ginseng plants and that was the lowest in fine root. Among free sugars, the content of fructose was high in leaf and rhizome, but that was the lowest in fine root. In the case of glucose content, leaf contained the highest amount, but fine root did the lowest. Sucrose contents in white, roughly dried and lateral roots were high, whereas that in leaf was low.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.4
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• pp.300-304
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• 2004

Gibberellic acid did not affect ethylene production, whereas gibberellin biosynthesis inhibitors triggered ethylene production in dormant tubers. Gibberellic acid did not induce sprouting of dormant tubers, however, treatment of gibberellin biosynthesis retardants enhanced sprouting rates. Sprouting rate in ancymidol-treated tubers was highest among gibberellin biosynthesis retardants. Sprouting rate of tubers treated with ancymidol increased to $91.4\%$. Batatasin-III content in $GA_3$ treated tuber was increased in the highest concentration $(30{\mu}g\;I^{-1})$. Tubers treated with mepiquat chloride, Batatasin-I was increased steadily, but contents of Batatasin-III and V showed dramatic decrease at the $ 1,000{\mu}g\;I^{-1})$ concentration. This infers that gibberellin biosynthesis retardants play key roles in promoting breaking dormancy on dormant tubers of Chinese yam.