• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.589-598
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• 2012

This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.188-197
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• 2010

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.525-531
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• 2013

Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter's color values revealed the increase of redness(a value) and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29 tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest $EC_{50}$ value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.

• Horticultural Science & Technology
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• v.17 no.6
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• pp.758-760
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• 1999

This experiment was carried out to investigate the effect of pretreatments and holding solutions on quality and vase life of cut 'Saphir' rose (Rosa hybrida L.). Pulsing with aluminum sulfate or NaOCl prolonged vase life held in HQS+sucrose+ethionine. Solution absorption held in distilled water were more increased than held in HQS+sucrose+ethionine. Holding solution with 8-hydroxyquinoline sulfate (HQS)+sucrose+ethionine increased fresh weight compared with distilled water except pulsing with STS+sucrose. Pulsing with aluminium sulfate delayed bent-neck held in HQS+sucrose+ethionine. Flower diameter and dry weight of petal held in HQS+sucrose+ethionine were more increased than held in distilled water except pulsing with STS+sucrose. There were no significance in Hunter color value 'L' and value 'a', but value 'b' was decreased held in distilled water.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.279-292
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• 2012

This study was performed to investigate the quality characteristics and antioxidant activity of noodle added freeze-dried purple sweet potato powder. For Hunter's color resulted, as the amount of purple sweet potato powder increased, L-value and b-value decreased, the a-value increased. Anthocyanin contents of purple sweet potato powder at concentration of (mg/100 g) were 99.62%. DPPH radical scavenging activities of purple swe et potato powder at concentration of $1,000{\mu}L/mL$ were 84.60%. The texture of cooked noodles appeared no significant differences in cohesiveness, Springiness, Hardness, Gumminess and Chewiness decreased as the am ount of purple sweet potato powder increased. The weight, volume, moisture contents of noodles were not significantly. Sensory evaluation of acceptability including color, aroma, taste, chewiness and overall-acceptabi lity appeared the 6% added group was the best for higher. According to the positively evaluated anthocyanin content, DPPH radical scavenging activities, quality characteristics and sensory evaluation, a purple sweet pota to powder content 6% appears to be most appropriate.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.230-237
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• 2010

This study examines the quality characteristics of cream soup added with pomegranate cortex powder(0~0.8%). As for the proximate composition, the control group had significantly(p<0.05) higher moisture content than the PGCP samples; however, crude ash decreased with increasing PGCP content The PGCP samples presented significantly(p<0.05) higher viscosity of the control group. As the PGCP content increased, pH decreased. As for the color, Hunter L value increased with dark color while a value decreased with the PGCP content increased. b value decreased in the group added with 0.8% of PGCP content In terms of sensory evaluation, color, flavor decreased with the PGCP content increased. Viscosity was high in the group added with 0.4% of PGCP content Overall acceptability was the highest in the group added with 0,2% of PGCP content while bitterness, astringency, bitterness, and off-flavor increased. There were no significant(p>0.05) differences in creamness of the cream soup among the samples. In conclusion, the results indicate that the addition of 0.2% PGCP to cream soup is desirable for quality and provides good physiological properties to the products.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.316-324
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• 2016

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.211-215
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• 2001

The packaging effect on physicochemical changes in irradiated sausage stored at -2$0^{\circ}C$ was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO$_2$ (0 ppm), and packaged in three different conditions such as aerobic, vacuum and $CO_2$ (100%). The samples irradiated at 0, 5 and 10 kGy absorbed dose, and the total number of microorganisms, lipid oxidation, color and texture were analyzed during frozen storage at-2$0^{\circ}C$. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO$_2$ addition to the sausage significantly reduced lipid oxidation, and the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum and $CO_2$ packaging. The NaNO$_2$ addition increased Hunter color a-value dramatically, but no packaging effect was found (p > 0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging, and $CO_2$ packaged sausage showed comparatively lower shear value than other packaging methods. From the results, vacuum or $CO_2$ (100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially far microbial quality and lipid oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.211-217
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• 2000

To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, ＋9.7 and ＋21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.