• Food Science and Preservation
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• v.9 no.3
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• pp.321-326
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• 2002

Paeksulkis(Korean rice cake) containing 0-0.5% chitosan were prepared for test the quality of microbiological, mechanical and sensory characteristics. The pH of Paeksulkis was 5.65 without chitosan and that was about 7.0 with 0.05-0.5% level of chitosan. In Hunter's color values of Paeksulkis of control, the lightness(L) was 84.28, redness(a) was -1.56 and yellowness(b) was 7.68. The lightness(L), redness(a) and yellowness(b) were increased with increasing concentration of chitosan in Paeksulkis. In mechanical characteristics of Paeksulkis, cohesiveness and springiness were the highest in control group while strength, hardness, gumminess and brittlenes were higher in chitosan added group than control group. In sensory evaluation of Pasksulkis, control group obtained the highest score in color, texture, after swallowing and overall quality(p<0.05) but chitosan added group obtained higher scores in moisture than control(p<0.05). Total bacterial counts(TBC) of Paeksulgis immediately before storage were 4.2∼9.2$\times$10$^2$CFU/g and those of control increased for 2 weeks, reached at 7.4$\times$10$\^$5/ CFU/g and then decreased about 1 log cycle for 2 weeks during storage at 5$\^{C}$. TBC of Paeksulgis added 0.3∼0.5% of chitosan were 2 log cycles lower than that of control at the end of storage at 5$\^{C}$. TBC of Pasksulgis control increased to 10$\^$8/ CFU/g during storage at 20$\^{C}$ but that of 0.5% chitosan added group was 1 log cycle lower than control at the end of storage. Shelf-life extension of Paeksulkis by chitosan was more effective during storage at 5$\^{C}$ than at 20$\^{C}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.13-20
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• 2005

The effects of pectin on obesity was studied using 3T3-L1 pre-adipocytes and rats fed 20% high fat diets. The concentration of leptin released from 3T3-L1 adipocytes in the presence of pectin was significantly decreased by 85% compared to that of the control (p<0.05), however, glycerol concentration was not changed. These data indicate that pectin seems to inhibit lipids accumulation in the adipocytes rather than enhance the lipolytic activity. Forty Sprague Dawley rats were fed 20% high fat diet for 8 weeks to induce obesity and then divided equally into four groups. Experimental groups were normal diet group (ND), high fat diet group (HFD), HDF with 10% pectin group (HFP10), and HDF with 20% pectin group (HFP20). Diet for the each group was prepared to be iso-caloric following AIN-76 guideline. After obesity was induced, rats were placed on an restricted diet for 9 weeks. The body weight of HFD increased 50% (p<0.05) compared to the ND, while it was decreased by 12% and 16% for HFP10 and HFP20, respectively (p<0.05). The relative amount of visceral fats for HFDl0 and HFD20 were decreased by 45% and 59% compared to that of HDF (130%), respectively (p<0.05). Pectin seems to have a greater effect on reducing visceral fats accumulation than weight reduction. Significantly increased level of triglyceride, total cholesterol or LDL-cholesterol in the plasma of HFD was returned to the normal or even below the normal by pectin diet, while the level of HDL-cholesterol increased. Lipid lowering effect was also observed in the liver and heart. These effects of pectin were dosedependent. In conclusion, the beneficial effect of pectin on the obesity was observed from cell culture experiment and animal study in terms of inhibiting the accumulation of lipids in the adipocytes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.235-244
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• 2011

The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature ($25{\pm}2^{\circ}C$), and 24 hrs at $30{\pm}2^{\circ}C$, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 mg%, 21.0~32.5 meq/L, and 2.3~4.4 mg/mL, $2.0\sim3.5{\times}10^3$ CFU/g, respectively and only viscera removed products were 31.2~38.1 mg%, 40~55.2 meq/L, 7.0~11.5 mg/mL, $4.1\sim5.5{\times}10^3$ CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and $5{\pm}2^{\circ}C$. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed products during storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at $25{\pm}2^{\circ}C$ for salting time, and 24 hrs at $30{\pm}2^{\circ}C$ for drying time. Optimum storage time for quality maintenance was 14 days at $5{\pm}2^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1785-1790
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• 2014

This study was carried out to compare the physicochemical characteristics and sensory qualities of Sikhye (Korean traditional rice beverage) prepared with foxtail millet, proso millet, and sorghum. The cultivated varieties were Setaria italica Beauv. cv. Samdamae (SDM) and Samdachal (SDC), Panicum miliaceum L. cv. Ibaekchal (IBC), Sorghum bicolor (L.) Moench cv. Nampungchal (NPC), Donganme (DAM), Oryza sativa cv. Ilpum (IP), and Baegokchal (BOC). The brix degrees of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 9.53, 8.63, 5.67, 7.57, 6.27, 12.50, and $12.27^{\circ}Bx$, respectively. There were no significant differences in pH (5.99~6.10) among the groups. The highest turbidity was 1.07 in DAM Sikhye. The L-value, a-value, and b-value were 30.85~41.11, -0.34~2.52, and 2.56~5.67, respectively. Total polyphenol contents of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 241.52, 213.69, 202.34, 258.25, 193.24, 160.81, and $170.31{\mu}g\;GAE/mL$, respectively. Total flavonoid contents of Sikhye were $19.21{\sim}54.30{\mu}g\;CE/mL$. The highest DPPH and ABTS radical scavenging activities were $16.85{\pm}0.39$ and $64.75{\pm}2.92mg\;TE/100mL$ in DAM Sikhye, respectively. Finally, the sensory evaluation results indicate that there were significant differences in appearance, aroma, and taste between the groups, and SDM Sikhye was similar with IP and BOC.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.128-137
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• 2004

For the purpose of making a functional drinkable yoghurt, new types of drinkable yoghurts were prepared from skim milk added with 0.25％ chlorella extract powder and 2.5-10.0％ chlorella extract liquid. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping property(pH, titratable acidity, number of viable cells) and sensory properties. When the drinkable yoghurts containing chlorella extract(0.25％ chlorella powder and 2.5-10.0％ chlorella extract liquid) were kept at 4$^{\circ}C$ and 20$^{\circ}C$ for 15days, the pH(pH 4.13-4.27), titratable acidity(0.66-0.75％) and number of viable cell counts of the lactic acid(8.42-8.89 log CFU/$m\ell$) were not significantly changed for all drinkable yoghurts during the storage at 4$^{\circ}C$ for 15days, but the pH(pH 3.53-3.56) and titratable acidity(1.30-1.37％) and number of viable cell counts(9.15-9.45 log CFU/$m\ell$) were markedly changed for the storage at 20$^{\circ}C$ for 15days. Therefor the keeping quality of the drinkable yoghurts with addition of chlorella extract was relatively good at 4$^{\circ}C$ for 15days. The results of sensory evaluation of the drinkable yoghurts containing chlorella extract indicated that color, chlorella taste, aftertaste and overall acceptability of the drinkable yoghurt with no addition of chlorella extract showed higher preference than others. And also sensory scores of the yoghurt added with 20％ oligosaccharide were significantly higher than other groups in aftertaste and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.111-119
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• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.399-406
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• 2002

Steam cakes were prepared with the addition of pine needle powder(Pinus densiflora Seib. et Zucc) at 0%, 1%, 2%, 3%, 4%, and their sensory quality and mechanical characteristics were compared. Sensory evaluation was performed and compared between the subjects in twenties and forties of age. As a result of the sensory evaluation in forties, steam cake with 3% pine needle powder showed the highest score in overall acceptability; however, in the group of twenties, control cake with no pine needle powder showed the highest score. In the measurement of color changes, L value(lightness) was decreased, but a value(redness) and b value(yellowness) were increased as the addition of pine needle powder increased. In textural characteristics, the hardness, springiness, gumminess and brittleness of steam cake were decreased by the increase of pine needle powder. The hardness and brittleness were increased as the storage time increased.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.144-152
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• 1977

The physiochemical properties of eight different cultivars or newly bred lines of glutionous rice were investigated and obtained following results; (1) The gelatinizing temperature, blue value and alkali number of starch separated from the sample cultivars or lines were similar to those of starch from conventional cultivar Olchal. The expansive power of three newly bred lines were somewhat weaker than that of starch from conventional cultivar, but the expansive power of other four lines were similar to that of conventional cultivar. (2) pH of cooked rice of the ten sample cultivars or breeding lines showed no discernible differences rangeing from 6.54 to 6.60. (3) The degree of gelatinization of cooked rice of newly bred lines were rather lower than that of conventional ones, but the degree of their retrogradation were somewhat higher than that of conventional cultivars. (4) In order to improve the palatability of cooked rice of Tongil (common rice), glutinous rice were mixed in different rate. The results showed that a mix ratio of six per cent glutinous rice was most favourable. The acceptability of common Tongil rice was improved when it was cooked with four to six per cent of glutinous rice mixed, and it showed no significant difference from that of Akibare alone cooked rice. Also no difference was noticed among newly bred glutinous lines in the acceptability when they cooked with common Tongil rice mixed. (5) Injolmi, Yaksik, Misitgaru, Twipap and Yugwa were prepared from glutinous rice of sample cultivars and or breeding lines to study their characteristics in processing and their acceptability. The results indicated that the acceptability score of newly bred lines were lower than that of conventional cultivar in cases of Twipap and Yugwa, but in cases of Injolmi, Yaksik and Misitgaru, identical score was obtained from both of newly bred lines and conventional cultivars.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.321-325
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• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.448-455
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• 2004

Changes in quality characteristics of Bijijang (fermented soybean curd residus) prepared at $35^{\circ}C\;and\;40^{\circ}C$ for 0, 12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, whereas pH and Hunter's color values decreased during fermentation. Immediately after Bijijang preparation, ${\alpha}-and\;{\beta}-amylase$ activities were very low, ${\beta}-Amylase$ activity during fermentation increased rapidly, with those fermented at $40^{\circ}C$ higher than at $35^{\circ}C$. Neutral pretense activity was significantly higher than acidic pretense activity, and increased gradually after 12 hr. Change in total nitrogen content in Bijijang was insignificant, whereas contents of amino-type and water-soluble nitrogens increased significantly during fermentation. Major free amino acids of Bijijang were Arg, Pro, Glu, Thr, Ser, and Lys at initial fermenting stage, and, as fermentation progressed, contents of Cys, Met Glu, Ile, Leu, and Phe increased. Reducing sugar contents of Bijijang fermented at $40^{\circ}C$ were higher than those fermented at $35^{\circ}C$. Sucrose content decreased and glucose content increased. Glucoside (genistin and daidzin) contents decreased and aglycone (genistein and daidzein) contents increased during preparation of Biji and fermentation of Bijijang. Contents of free sugars and isoflavones were higher in Bijijang fermented at $40^{\circ}C$ than at $35^{\circ}C$. Based on these results, fermentation at $40^{\circ}C$ for 48 hr was determined to be optimum fermentation condition for Bijijang.