• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.110-115
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• 2010

The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.699-705
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• 2014

This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of $Ca(OH)_2$. In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with $Ca(OH)_2$ was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of $Ca(OH)_2$. There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of $Ca(OH)_2$. According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.619-624
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• 2007

Sedum sarmentosum, also blown as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in Korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Various concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100 g dry weight). Furthermore, magnesium and potassium levels were higher in the sedum extract groups. There were significant differences (p < 0.05) in greenness (a value) and yellowness (b value) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.

• Journal of Life Science
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• v.29 no.4
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• pp.470-477
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• 2019

White jelly fungus (Tremella fuciformis Berk) is effective for hypertension, diabetes, obesity, lung disease, beauty, and has been known as an elixir of life in ancient Chinese dynasty. In this study, we investigated the anti-obesity and diabetic effects of the fermented white jelly fungus extract by the bioconversion process. We fed an obesity-inducing mouse with 5% non-fermented Tremella fuciformis (TF), 2.5% fermented Tremella fuciformis (FTF), and 5% FTF containing High Fats Diet (HFD) and HFD for 8 weeks, respectively. The oral glucose tolerance test (OGTT) was performed analysis after 7 weeks of feeding and the dietary intake, food efficiency ratio, body weight, liver, epididymal fat weight, and serum insulin level were measured after 8 weeks of feeding. Also, HOMA-IR was analyzed. The concentrations of serum total cholesterol, triglycerides test was analyzed. The FTF compare with 5% TF and HFD confirmed that 5% FTF reduced body weight, tissue weight, triglycerides concentration, HOMA-IR, respectively. As a result, we confirmed that the fermented white jelly fungus has the anti-obesity effect. Finally, this study can be used a basic data for obesity treatment using fermented white jelly fungus.

• 베이커리
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• no.2 s.451
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• pp.144-144
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• 2006

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.814-822
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• 2011

We studied the antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0%, 0.25%, 0.50%, and 0.75%) of Rehmannia Radix Preparata (RRP) concentrate. The moisture content of the control group was 61.62%, and the acidity and pH were 3.68 and 1.96%, respectively. The reducing sugar content of the jellies ranged from 10.83% to 13.1% (from 35.0 $^{\circ}Brix$ to 37.0 $^{\circ}Brix$). The acidity of the control group was the lowest, followed in order by the 0.25% RRP, 0.50% RRP, and 0.75% RRP groups. The lightness, redness, and yellowness of the Hunter color system decreased with increasing RRP concentrate, whereas the hardness, cohesiveness, and springiness increased with increasing concentrate. The total phenol content was the highest in 0.75%. Antioxidant activities such as DPPH radical scavenging and hydroxyl radical scavenging were the highest with the 0.75% group ($IC_{50}$ value of DPPH radical scavenging activity: 85.42 mg/mL for 0.75%, 484.25 mg/mL for control; $IC_{50}$ value of hydroxyl radical scavenging activity: 54.42 mg/mL for 0.75%, 135.54 mg/mL for control). The sensory evaluation results showed that overall preference and texture were the highest in the 5% addition group. From these results, it was suggested that the optimum amount of RRP concentrate to add to jelly is 0.50%.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.135-142
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• 2018

Recently, research on the processing of raw functional materials with the aim of improving various physiological activities has been conducted. In this study, we investigated the antioxidant activity of royal jelly (RJ) hydrolysates obtained from three commercial proteases. Enzyme-treated royal jelly (ERJ), in which the RJ hydrolysates were converted into easy-to-absorb shorter chain monomers through the removal of two known allergen proteins, showed no difference in the content of (E)-10-hydroxydec-2-enoicacid (10-HDA) or the freshness parameter and showed a significant increase in total free amino acid content. The antioxidant activity of ERJ was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and chemical assays. The ERJ showed about 80% DPPH-radical scavenging activity at same concentration of ascorbic acid. The antioxidant effect of ERJ was confirmed to be due to reduction of intracellular reactive oxidative species (ROS) and nitric oxide (NO) production in LPS-treated macrophages. Moreover, ERJ significantly increased the activity of the antioxidant enzyme superoxide dismutase (SOD) and the level of the antioxidant glutathione (GSH) in a dose-dependent manner. Interestingly, these antioxidant activities of ERJ were stronger than those of non-treated RJ. These findings indicate that ERJ has high potential as an antioxidant agent for use in human and animal diets.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.119-123
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• 1998

The purpose of this study was to evaluate the antimicrobial effect of green laver (Enteromorpha linza) on the muk (starch jelly) preservation. The methanol extract of green laver completely inhibited the growth of Vibrio parahaemolyticus at 500 $\mu\textrm{g}$/ml level, and inhibited the growth of Bacillus subtilis, Escherichia coli and Staphylococcus aureus at 100 $\mu\textrm{g}$/ml level. The Listeria monocytogenes was inhibited by 98.89% at the same concentration. When various amounts of green laver powder were added in muk (starch jelly), 5% of green laver powder-added muk showed very low level of total bacterial count compared with the control group. Also, green laver did not give negative sensory qualities such as color, flavor and overall quality. Five % green laver muk was selected as the most preferable sample among the green laver muks in overall quality test.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.531-541
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• 2007

This study was conducted to determine factors affecting detection threshold and the optimally-preferred concentration for sweet taste, since investigation into factors decreasing sensitivity or increasing preference for sweet taste is important to prevent overconsumption of simple sugar. Subjects were 70 first-grade middle school students in the Gyeonggi-Do. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly were determined by sensory evaluation. A self-administered questionnaire was used to obtain the information regarding health-related lifestyle practices, dietary habits, preference for and eating frequency of Westernized foods and frequencies of eating foods other than home-made. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly of the subjects were 0.204% and 14.44%, respectively. Subjects who exercise less (< 30 minutes/week except PE class), skipping meals (${\geq}$ 3/week), type of breakfast rather than traditional Korean meal and frequent eating out and buying foods from school tuck-shop tended to have higher sweet taste threshold. There was significant positive correlation between the sucrose threshold concentration and fried chicken preference or eating frequency of hamburger. Those who exercise less (< 30 minutes/week except PE class) did have significantly higher optimally-preferred sweetness of omija jelly, which tended to be higher in the subjects who had more (${\geq}$ 4 out of 10) behavioral or psychological stress symptoms and who had early getting-up time (before 7 am). There was significant positive correlations between the optimally-preferred sweetness of omija jelly and pizza preference, instant noodle eating frequency or sum of eating frequencies of five fast foods. From the results of this study, it was suggested that middle school students should make efforts to stop skipping meals, exercise more, eat Korean traditional breakfast and reduce the frequencies of eating out and using instant/fast foods in order to prevent overconsumption simple sugar.