• Food Science and Preservation
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• v.21 no.4
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• pp.483-490
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• 2014

This study was conducted to evaluate the quality and to inhibit the lipid oxidation of Yackwa with 0, 1, 2, or 3% mulberry concentrate added. We stored Yackwa at $60^{\circ}C$ for three weeks. After the three-week storage, the acid value of the Yackwa with mulberry concentrate was lower than that of the control Yackwa. The hydroperoxide value (22.39 meq/kg) of the Yackwa with 3% mulberry concentrate at two weeks of storage was 50% lower than that of the control Yackwa (47.03 meq/kg). Also, after three-week storage, the TBA value of the Yackwa with 3% mulberry concentrate was about two times lower than that of the control group. The L and b values in the Hunter color system of the Yackwa with mulberry concentrate decreased significantly as the amount of the mulberry added increased, whereas the a value increased. The antioxidant activity, such as the DPPH radical scavenging activity, significantly increased in the Yackwa with mulberry concentrate, unlike in the control. These results might have been caused by the mulberry concentrate, which contains an antioxidant. The ability of the mulberry concentrate to delay the rancidity of the Yackwa was due to its antioxidant activity.

• Food Science and Preservation
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• v.24 no.8
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• pp.1067-1078
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• 2017

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter's color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

• Food Science and Preservation
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• v.22 no.1
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• pp.63-69
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• 2015

The highly producible rice cultivars, hanareum and dasan 2, were prepared and investigated for their physicochemical properties, and the quality characteristics of frozen cookie dough with rice flour according to the thawing time were measured. The water, ash, crude protein, amylose, and damaged starch contents of rice flour, as well as its water holding capacity, particle size, and Hunter color value, were measured. The water, ash, and crude protein contents of the hanareum and dasan 2 rice flours were shown to range from 7.28 to 13.14%, from 0.35 to 0.39, and from 6.05 and 8.68%, respectively. The protein content of the control group was higher than that of hanareum and dasan 2 rice flours. The amylose contents of the hanareum and dasan 2 rice flour were 19.05 and 23.04%, respectively. The damaged starch content and water holding capacity of the control group were lower than those of the hanareum and dasan 2 rice flours. The particle sizes of the samples were $48.54{\sim}50.05{\mu}m$. The lightness values of the hanareum, and dasan 2 rice flour, and of the control were 93.72, 93.51 and 92.63, respectively. The quality characteristics of the gluten-free frozen cookie dough were investigated. The lightness of the cookie made with frozen cookie dough decreased according to the by thawing time, but the diameter of the cookie did not differ significantly. The hardness of the cookie made with rice frozen dasan 2 rice dough was lower than that of the cookie made with frozen hanareum rice dough.

• Food Science and Preservation
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• v.22 no.5
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• pp.674-682
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• 2015

In this study, vinegar was produced using urushiol-free fermented Rhus verniciflua extract to create a lacquer with added value. The effect of manufacturing conditions on the quality of vinegar using detoxified R. verniciflua extract for fermentation was investigated. The acidity of the vinegar for inoculations with various liquid starter contents was 4.8~4.9%, and it was similar among all treatment groups. The acidity of vinegar was higher when the initial alcohol content was high. The acetic acid yields were 82.8%, 84.4%, 77.7%, and 69.5%, and the maximum yield was observed when the initial alcohol content was 6%. For acetic acid fermentation using different amounts of detoxified R. verniciflua extracts, the acidity of the vinegar with the extract after fermentation was 5.3~5.9%. However, the acidity of vinegar without the extract was 5.5%. The intensity of the brown color was high for vinegar without the extract. Hunter's L values were high for vinegar with an extract content of 2%. Acetic acid (53.3~65.8 mg/mL) was the predominant acid. Arginine ($190.3{\sim}333.3{\mu}g/mL$), proline ($125.6{\sim}290.8{\mu}g/mL$), alanine ($126.1{\sim}270.9{\mu}g/mL$), and glutamic acid ($159.0{\sim}262.4{\mu}g/mL$) were the predominant amino acids in detoxified R. verniciflua vinegar.

• Journal of Life Science
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• v.16 no.4
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• pp.683-690
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• 2006

The chemical compositions of amino acids, minerals, betaine, and polyphenolic compounds from Salicornia herbacea (Hamcho) according to harvest periods were analyzed. Changes of chemical characteristics in water and ethanol extracts from Hamcho were evaluated for titratable acidity, pH, soluble solid, and Hunter's color values. The antioxidative activity of water extract from Hamcho was also determined by DPPH $({\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl)$ scavenging radical activity. Total polyphenolic compounds of Hamcho were shown the highest in August harvested by 201.6 ppm. The betaine of Hamcho water-extract was identified by high performance liquid chromatography (HPLC), which content was 0.248%, 0.269% and 0.204% in June, August, and October, respectively. Major compositional amino acids (mg%) were glutamic acid (582: 519: 664), proline (552: 471: 322), phenylalanine (480: 431: 424), aspartic acid (322: 297: 330), and arginine (282: 321: 483) in June, August, and October, respectively, and major free amino acids (mg%) were proline (9.7: 3.4), asparagine (6.7: 1.4), hydroxyproline (6.4: 2.8), valine (3.9: 2.5), arginine (1.7: 3.0) in June and August, respectively. Mineral contents (mg%) were Na (5,695: 7,536: 5,529), K (1,640: 963: 931), Mg (359: 428: 348), Ca (221: 234: 251), and P (207: 189: 259) in June, August, and October, respectively. Especially, K was high in June, Na and Mg were high in August, and Ca and P were high in October, respectively. DPPH scavenging radical activity was shown in the following order; 0.05% butylated hydroxytoluene (BHT)> August> June> October harvested Hamcho. The chemical components of polyphenolic compounds, betaine, amino acids and minerals were changed by harvest periods according to the growing season, and the highest concentrations of polyphenolic compounds and betaine of Hamcho were shown in August harvested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1439-1445
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• 2013

The aim of this study was to investigate the quality characteristics of rice cookies specifically prepared with rice flour following enzyme treatment. In this study, three types of specific enzyme treatments, that is, ${\alpha}$-amylase, ${\beta}$-amylase, and cellulose+${\beta}$-glucanase were applied on the effect of rice flour with respect to desired quality characteristics of the rice cookies. Based on our study results, we have found that the density of dough in the rice cookies was not significantly different between that of the non-enzyme treated (control) and the enzyme treated group. However, we found that the spread factor of rice cookies, prepared with rice flour treated with ${\beta}$-amylase, was higher than that of the control. It was also found that the moisture content of rice cookies (with added enzyme-treated rice flour) was 3.20 to 3.90%; however, this range is much lower than that observed in the control. Further, we observed that Hunter color's L-values were significantly higher for the control than those of the enzyme-treated cookies. We also found that hardness of enzyme-treated cookies was comparatively better than that of the control. In addition, the sensory acceptability scores of the enzyme-treated cookies were found to be significantly higher than the control in decisive parameters such as aroma, appearance, flavor, taste, texture, and overall acceptability. Based on our findings, we suggest that ${\alpha}$-amylase treated rice flour is an effective ingredient for improving the overall quality of rice cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1336-1342
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• 2017

The study examined and compared the physicochemical and characteristics of various rice brand varieties and private brand products on the market. The moisture content in the proximate composition of rice was 15.67~17.03%, crude protein content was 5.73~6.30%, crude lipid content was 0.38~0.95%, and crude ash content was 0.23~0.56 %. Ilmi and Ilpum had high moisture content, whereas Gosihikkari and Hopyeong had high crude protein content. In the Hunter's color value of rice flour, L value was 96.76~97.27, a value was -1.63~-0.63, and b value was 2.00~2.60. The WAI was 1.21~1.39, WSI was 0.63~0.93%, and amylose content was 14.63~20.86%, respectively; Gosihikkari and Ilmi showed the lowest values. The X-ray diffraction patterns of rice flours of all varieties showed an A shape. For the amylogram properties of rice flour, initial pasting temperature was $59.57{\sim}63.23^{\circ}C$, maximum viscosity was 569.00~718.67 B.U. (Brabender Units), breakdown was 303.00~423.67 B.U., and setback was 212.67~265.33 B.U.. For differential scanning calorimeter (DSC) of rice flour, onset temperature was $54.66{\sim}58.63^{\circ}C$, peak temperature was $65.87{\sim}68.14^{\circ}C$, end temperature was $73.37{\sim}75.54^{\circ}C$, and enthalpy was 1.98~2.95 cal/g. The rice varieties with high internal density and initial pasting temperature as well as low crude protein content, WAI, amylose content, and setback can be classified as good. Gosihikkari in Gyeonggi Province, Ilmi and Hopyeong in Jeollanam-do, and Samgwang in Chungcheongnam-do are among them.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.375-382
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• 2012

The quality characteristics of granules prepared from water and 50% ethanol extracts of mulberry and blueberry were investigated. The total polyphenol and total flavonoid contents of mulberry and blueberry were higher in the 50% ethanol extract than those in the water extract. Total anthocyanin content was highest in the 50% mulberry ethanol extract (470.91 mg/100 g). Oxygen radical absorbance capacity (ORAC) of the mulberry and blueberry extracts was 335.37 ${\mu}moles\;TE/g$ and 238.14 ${\mu}moles\;TE/g$, respectively. Superoxide radical scavenging activity of the mulberry and blueberry extracts increased with an increase in extract concentration. Total polyphenol and flavonoid contents of granules from the mulberry extract were 4.83 mg/mL and 3.49 mg/mL, respectively. Total anthocyanin content of granules from the mulberry and blueberry extracts was 76.26 mg/100 g and 75.26 mg/100 g, respectively. Electron donating ability and ORAC of granules from the mulberry and blueberry extracts were 45.09% and 24.10%, 87.65 ${\mu}moles\;TE/g$ and 57.59 ${\mu}moles\;TE/g$, respectively. Granules that were stored for 7 weeks at room temperature had low anthocyanin content degradation and Hunter color values (L, a, and b).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.862-873
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• 2015

In this study, we investigated the physiochemical properties and biological activities of Gangwon-do endemic Makjang (MJ) products (12 types). The pH levels of all samples were in the range of 4.43 to 5.69, and MJ5 showed the highest pH (5.69). The salinities of all samples ranged from 11.1% to 16.9%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 26.2 to 36.9, 3.9 to 11.5, and 6.5 to 16.6, respectively. The amino nitrogen content of MJ2 was highest, whereas the total content of free amino acids of MJ11 (4,657.7 mg%) was highest. Total fatty acid contents of all samples ranged from 1,598.6 mg% to 2,874.4 mg%, with MJ10 showing the highest fatty acid content. The content of total polyphenolic compounds ranged from 401.48 to $746.67{\mu}g$ tannic acid equivalent/mL, with MJ11 showing the highest content. The 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiozoline-6-sulfonic acid) radical scavenging effects of MJ11, MJ8, and MJ4 were 51.30% and 82.5%, 41.29% and 67.0%, and 49.88% and 87.7%, respectively. MJ12 showed the strongest growth inhibitory effect on lung cancer A549 cells, whereas MJ5 showed the strongest growth inhibitory effect on AGS gastric cancer cell and MCF-7 breast cancer cell. MJ7 showed greater lipid accumulation inhibitory activity in HepG2 cells than the others. ACE inhibitory activity of MJ11 was the highest among the samples.

• Food Science and Preservation
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• v.12 no.4
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• pp.329-335
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• 2005

Storage quality characteristics of low fat salad dressing with spirulina($0.28\%$) was evaluated. After 2 wks of storage, viscosity decreased according to the prolonged storage time. After 8 wks storage, emulsion stability decreased to $30\%$, which was $25\%$ of freshly made dressing. The fat globule size distribution was not different from that of control until one month of storage, but after 75 days of storage, the fat globule size distribution pattern changed into the increase of larger size($15{\sim}2.0\;{\mu}m$: $11.4\%$ for control, $30.1-32.3\%$ for 75 days of storage). Hunter color of L value decreased, whereas a and b value increased according to the prolonged storage time. TBARS value at 8 wks of storage was increased upto $10\%$ for storage at $5^{\circ}C$ and $15\%$ for storage at $10^{\circ}C$. Antioxidant activity of salad dressing decreased according to the storage temperature and time: $IC_{50}$ values of DPPH radical scavenging activity of 8 wk storage was 157.4 mg/mL at $5^{\circ}C$ and 194.6 mg/mL at $10^{\circ}C$. Total microbial number of salad dressing was increase to 7.9 log(CFU/mL), but E. coli was not detected Based on present condition, low temperature storage was favorable for better quality of spirulina salad dressing.