• Food Science and Biotechnology
• /
• v.16 no.5
• /
• pp.740-746
• /
• 2007

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

• International journal of advanced smart convergence
• /
• v.8 no.4
• /
• pp.26-33
• /
• 2019

We conducted research to evaluate economically and engineering about the synthesis of Magnesium Oxide, MgO, nanoparticles using physicochemical methods. The method used was economic evaluation by calculating GPM, BEP, PBP, and CNPV. The other method used was engineering perspective. MgO nanoparticles were synthesized by reacting Mg(NO₃)₂ and NaOH with a mole ratio 1: 2. Mg(OH)₂ formed was heated and calcined to remove water content and to oxidation to form MgO. An economic evaluation by calculating GPM and CNPV for the production of MgO nanoparticles on an industrial scale shows that the payback period (PBP) occur in the third year and profits increase each year. Tax variations show that the higher of tax, the lower profits received. When there was an increase of selling prices, the profit was greater. The variable cost used is the price of raw material. When there was an increased in the variable cost price, the payback period was longer and the profits was reduced. The benefit of this research is knowing the industrial production of MgO nanoparticles is beneficial. The function of MgO nanoparticles is a material for the manufacture of ceramics and can be used as an antimicrobial in the water filtration process.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.246-254
• /
• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.2
• /
• pp.123-130
• /
• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.4
• /
• pp.379-386
• /
• 2004

Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

• Korean journal of food and cookery science
• /
• v.12 no.4
• /
• pp.511-521
• /
• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Food Engineering Progress
• /
• v.13 no.2
• /
• pp.99-104
• /
• 2009

Tofu has been playing an important role in people's daily diet in most of Asia and recently in North America due to several health-promoting functions, preventing and treating a number of chronic diseases such as cancer, coronary heart disease and osteoporosis. The objective of this study was to investigate the effect of different levels of yakong incorporation (0, 5, 10, and 15%, w/w) in preparation of firm tofu. Quality parameters such as pH, titratable, moisture content, color, and consumer preference were determined, and their correlations were analysed. There were no significant differences in pH, titratable acidity, and moisture content due to different levels of yakong incorporation studied (p>0.05). A significant decrease in L$^{*}$ and b$^{*}$-values whereas significant increase in a$^{*}$-value was observed (p<0.05). Five percent yakong tofu received the most favorable mean scores with respect to color, texture, and overall acceptability. Correlation analysis revealed that yakong incorporation was well correlated with some of physicochemical properties as well as consumer preference.

• CELLMED
• /
• v.12 no.1
• /
• pp.4.1-4.13
• /
• 2022

The present communication attempts to evaluate the physicochemical and preliminary phytochemical studies on the fruit of Terminalia chebula Retz. Combretaceae family. Haritaki is one of the most celebrated herbs in the Indian traditional medicine system, Ayurveda. Terminalia chebula is known to exhibit different properties like anticancer, anti-inflammatory, anti-protozoal, antimicrobial, antioxidant, hepato and renal protective activities, and in the management of metabolic syndrome. As there is no detailed standardisation work reported on fruit, the physicochemical parameters, preliminary phytochemical constants, heavy metals, analysis are carried out. The phytochemical screening indicated the presence Tannin, Alkaloid, Phenol, Carbohydrate, Steroids, Protein and Resin compounds in CO₂ extract of Haritaki. The present investigation will helpful in assessing the quality and purity of a crude drug. Thus, the study provides facts that CO₂ extract of Haritaki contains medicinally important bioactive phytochemical compounds which justifies the use of plant species as conventional medicine for treatment of many diseases.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.4
• /
• pp.387-396
• /
• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• Proceedings of KHEA Conference
• /
• 1997.07a
• /
• pp.223-223
• /
• 1997