• Food Science and Preservation
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• v.15 no.4
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• pp.505-511
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• 2008

Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value(redness) increased and the 'b' value(yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents(0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8%(w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.490-496
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• 2001

The purpose of this study was to investigate the effects of ingredients(spices and medicinal plants) on the physicochemical properties of Pyunyuk a Korean style-cooked pork. Pyunyuk samples were prepared by the following 5 cooking conditions: Control(pork, water), A(pork, water, soy sauce), B(pork, water, soy sauce, onion, ginger), C(pork, water, soy sauce, onion, ginger, licorice, cinnamon) and D(pork, water, soy sauce, onion, ginger, licorice, cinnamon, clove and chestunt inner skin(CIS). The contents of ash, crude protein in loin and shank Pyunyuk were not significantly different among Pyunyuk samples, but crude fat content of C, D were significantly lower than control, A and B(p＜0.05). In Hunter’s color values of Pyunyuk, the lightness(L) was decreased by the addition of multiple ingredients, whereas the redness was increased. In mechanical characteristics, the hardness of control was the highest among the samples(p ＜0.05). In sensory evaluation, sample D obtained the highest score in flavor, taste, hardness, cohesiveness, springiness, gumminess and overall acceptability(p<0.05), and it was most preferred by the panels. There were higher negative-correlations between mechanical hardness and sensory characteristics of flavor, taste, cohesiveness, gumminess, brittleness and overall acceptability. From these results, it could be concluded that Pyunyuk ingredients(herbs and medicinal plants) reduce the content of crude fat, increase the tenderness and improve the flavor and taste of pork during cooking.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.106-113
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• 2008

This study investigated the effects of gamma irradiation on microbial, physical, and sensory qualities as well as the antioxidant activity of cooked spinach. At 3 kGy of gamma irradiation, microbial growth was inhibited until 4 weeks and 5 days at storage temperatures of 4 and $25^{\circ}C$, respectively. The dose of 2 kGy did not significantly affect hardness; however, Hunter color system values for lightness, redness, and yellowness were changed. Low dose gamma-irradiation (up to 2 kGy) did not significantly affect the antioxidant activity of the cooked spinach. Also, based on a triangle sensory test, the gamma-irradiated cooked spinach was not significantly different from the control. These results, suggest that applying gamma irradiation to cooked vegetables at doses lower than 2 kGy can be recommended to extend shelf-life and maintain quality.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.693-699
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• 2001

ChlorophyII destruction by irradiation in linoleic acid in methanol system was studied. ChlorophyII b standard (3 ppm) was added into methanol solution containing 1% of linoleic acid, and the sample was irradiated up to 20 kGy with or without nitrogen gas-bubbling. The content of chlorophyII b was analyzed by HPLC, and Hunter color value and UV-visible spectra were analyzed during 6 hr of photooxidation. The content of chlorophyll was reduced by irradiation and completely destroyed at 2.517 kGy. The model system with nitrogen gas-bubbling did not develop the lipid oxidation after irradiation or photooxidation at 20 kGy UV-visible spectra showed decreasing values of optical density by increase of irradiation doses, supporting the destruction of chlorophyII b. The results indicate that irradiation technology can be applied to reduce or eliminate the residual chlorophyII and to prolong the shelf-life of oil products.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.627-634
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• 2009

In this study, the physicochemical and sensory characteristics of jellies prepared with various types and amounts of garlic were investigated; jellies with dried garlic powder (0.5%, 1%, 1.5%, 2%), jellies with $50^{\circ}$ brix fresh garlic extract (0.5%, 1%, 1.5%, 2%), jellies with $15^{\circ}$ brix black garlic extract (5%, 10%, 15%, 20%). The total polyphenols, flavonoids and crude protein contents of the black garlic extract were similar to those of the fresh garlic extract. The ability of the black garlic extract to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline-6 -sulfonate) (ABTS) radicals were significantly (p<0.01) higher than those of the fresh garlic extract. The Hunter b values decreased as the amount of added garlic increased. In addition, the hardness and gel strength of texture also decreased as the amount of added garlic increased. The flavor preference of jellies prepared with the dried garlic powder (1% and 1.5%) was significantly lower compared to normal jelly (p<0.05). Jelly prepared with 20% black garlic extract showed the highest texture preference of all the tested jellies (p<0.05). There were no significant differences in color, taste and overall preference between normal jelly and garlic jellies.

• Food Science and Preservation
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• v.8 no.1
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• pp.16-22
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• 2001

The study was performed to investigate the effects of delayed gamma-irradiation and CA storage on the keeping quality of chestnuts. Chestnuts peviously stored for 3 months at 0$^{\circ}C$ were irradiated at 0 to 0.25 kGy of Co$\^$60/ gamma rays and then stored for 6 months under CA conditions of 3% O$_2$ and 5% CO$_2$ or air at 0$^{\circ}C$. Delayed gamma-irradiation completely inhibited the sprouting of chestnuts, and tore reduced the rotting rate by the combination with CA storage. The weight loss was reduced by delayed gamma-irradiation and CA storage. Hunter L and b values of flesh surface of the chestnuts stored under CA were higher than those of samples stored under air regardless of gamma irradiation. Vitamin C, total sugar and reducing sugar contents decreased immediately after irradiation Vitamin C and reducing sugar contents after 6 months of storage were lower in the samples kept under CA than in those under air. Results indicated that delayed gamma-irradiation after harvest and subsequent CA storage showed inhibitory effects against the development of saluting and rotting and the loss of weights and surface flesh color changes in chestnuts.

• Food Science and Preservation
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• v.14 no.5
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• pp.439-444
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• 2007

This study was carried out to analyze the quality change of salted mackeral treated with extracts of edible plan(Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium) during storage for develope of preparation methods and high quality of mackerel. The Hunter's color values of salted mackerel was not changed during strange. L, a and b value of salted mackerel teated with Korean herbal extracts was lower changed than those of control(mackerel not treated extracts of edible plants). Adhesiveness, and viscosity of salted mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in groups treated extects of edible plants at early storage than those in control group. Hardness was low in the salted mackerel treated extracts of edible plane and control group during storage. The salted mackerel treated Z. schinifolium extracts was the highest scores in sensory evaluation among groups.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.121-127
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• 2000

To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4mg%(w/w), however, it ranged from 202.3 to 416.3 mg% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3, +19.6, and +17.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 mg%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 mg%, respectively. The main organic acid was lactic acid as 326.8 mg% ranging from 59.4 to 613.4 mg%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.406-413
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• 2010

To enhance the yield and bioactivity of hot-water extract from herbal medicine, Astragalus membranaceus was hydrolyzed with carbohydrases, such as ClariSEB and Fungamyl. After hot-water extracts were prepared from each hydrolysate (HW-C/F), physicochemical property, antioxidant activity and sensory property were evaluated. The solid content ($^{\circ}Brix$) of HW-C/F was higher than hot-water extract from A. membranaceus no treated enzyme (control). Although pH of HW-C/F was lower than that of the control, the acidity was higher. Lightness of Hunter's color values was increased in HW-C/F whereas redness and yellowness were decreased. The contents of reducing sugar, flavonoid and polyphenol of HW-C/F were higher than the control but the content of ascorbic acid was not different from control. The inhibitory activity of HW-C/F against lipid peroxidation was slightly higher than control, but DPPH radical scavenging, ABTS reducing, metal chelating activities were significantly increased by HW-C/F. The sensory evaluation also revealed that the sensory panelists preferred HW-C/F to that of control. Therefore, hydrolysis by carbohydrases for preparation of hot-water extract from A. membranaceus is one of the good methods to improve antioxidative activity and sensory property of hot-water extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.