• Food Science and Preservation
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• v.15 no.4
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• pp.524-531
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• 2008

To investigate tea prepared from Ixeris dentata root, color, and levels of free sugars, organic acids, cynaroside, total polyphenolics, and free amino acids were investigated using various thermal processing methods. These included natural drying(ND), hot-air drying(HAD, $75^{\circ}C$), hot-air drying after steam(HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying(RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Total free sugars, organic acids, cynaroside, and free amino acids contents were highest after ND treatment. Total polyphenolics was highest after RHAD processing. The level of cynaroside, a principal component of Ixeris dentata root, was significantly decreased by HADS. The major free sugars were fructose, glucose and sucrose. Succinic acid was prominent among organic acids, and was present at 2.25%(v/v) after ND treatment. The lightness(L), redness(a), and yellowness(b) of all dried Ixeris dentata root powders were best after RHAD treatment, but analysis of the leaching liquids after hot water treatment yielded variable results. Lightness and redness were the highest after RHAD and yellowness was the highest after ND treatment. Overall, the RHAD drying method was found to be superior to other methods, in sensory evaluation tests.

• Korean Journal of Agricultural Science
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• v.34 no.1
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• pp.67-75
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• 2007

The effect of irradiation on the quality characteristics of pale-soft-exudative (PSE) pork was studied. The pork loin with severe PSE appearance was selected by meat grader,irradiated at 0 and 4.5 kGy, and meat quality characteristics including pH, color, lipid oxidation development, microbial and sensory quality were analyzed during 2 weeks of storage at $4^{\circ}C$. The pH values of non-irradiated and 4.5 kGy-irradiated PSE raw pork loin was not different. Hunter color $a^*$-value, which represents redness of meat surface showed significant increase (P<0.05) in irradiated PSE pork loin. This higher Hunter color $a^*$-value maintained during 2 weeks of storage. By 4.5 kGy of irradiation, approximately 2 log reduction of total aerobic bacterial counts was achieved during 2 weeks of storage when compared with non-irradiated control. Sensory panelists prefer the color of irradiated PSE meat than that of non-irradiated control because of redness. From the results, it is possible to use an irradiation technology to improve not only microbiological safety but also the color of meat which has severe defect such as PSE.

• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.107-113
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• 2013

We tested fruits quality and skin coloration of two pear cultivar 'Wonhwang' and 'Whasan' produced by bagging with different kinds of paper bags in the Cheonan area, Chungnam Province, Korea. The fruits were bagged at 35, 45, 55 or 65 days after full bloom (DAFB) with 3 kinds of double layer paper bag which consisted of grey color, yellow color and newspaper for outer layer. The great extent of light interruption was observed in grey colored outer paperbag among three kinds of paperbag which showed only 0.46% of lowest light transmittance when compared with 43.7% and 40.0% of yellow paper and newspaper, respectively. The development of skin redness ($a^*$) increased with the delay of bagging time in two pear cultivars. But the fruits treated at 65 DAFB showed uneven coloration and excessive development of redness which represented low fruit external appearance value. Uniform flesh firmness was attained at the fruits bagged with grey outer color paperbag regardless of bagging time, although the fruit quality indices including soluble solids and titratable acidity did not change significantly by using different kind of fruit bags and bagging time in two pear cultivar. Based on our results, it was explained that the grey-colored fruit bag had positive effect on the development of skin coloration without any detrimental effect on fruit quality factors in 'Wonhwang' and 'Whasan' pears.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.825-831
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• 2006

This study investigated the utilization of apricot as a coagulants for tofu manufacture, and compared the quality characteristics and shelf-life of tofu made by A2(2% apricot juice), A4(4% apricot juice), A6(6% apricot juice), A8(8% apricot juice) in comparison with those of C(G.DL). A2 tofu(323.00 g) showed the highest yield of tofu and the tofu yield decreased with increasing apricot juice content. In color, the lightness of tofu was decreased with increasing apricot juice content, while redness and yellowness were increased. The hardness of tofu coagulated with apricot juice was higher than that of the coagulated C(G.DL) and the springiness of A6 and A8 was higher than that of C(G.DL) while that of the other tofus was lower than C(G.DL). The brittleness of tofu was increased with increasing apricot juice content. The pH value of tofu coagulated with apricot juice was increased during storage at $0^{\circ}C$ and the acidity was decreased. Two percent apricot juice tofu had good overall preference.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.467-474
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• 2010

Cheonggukjang is one of the traditional fermented soy-based foods in Korean diets. Studies in cell cultures, humans have revealed anti-hypertension, anti-stress, anticancer, antioxidant, immune enhancing effects. Angelica gigas, Rehmanniae radix, and Red ginseng are popular medicinal plants and widely used for oriental medicine. In this study a strategy had been developed to mobilize beneficial phenolics from Angelica gigas, Rehmanniae radix, and Red ginseng combined with fermented soy by Cheonggukjang fermentation for antioxidant and Type II diabetes management. The quality and functional characteristics of Chenggukjang fermented with Angelica gigas, Rehmanniae radix and Red ginseng. Cheonggukjang (CKJ), Angelica gigas Cheonggukjang (CKJ-DD), Rehmanniae radix Cheonggukjang (CKJ-RG), Angelica gigas and Rehmanniae radix Cheonggukjang (CKJ-DD+RG) and Red ginseng Cheonggukjang (CKJ-RED) were evaluated. The mobilized phenolic profile was evaluated for antioxidant activity and the potential to inhibit ${\alpha}$-amylase linked to hyperglycaemia. This research has important implications for the development of functional soy-based-fermented foods enriched with Angelica gigas, Rehmanniae radix and Red ginseng phenolics for oxidative stress - induced diabetic complications. Furthermore, Hunter's color values of 5 types cheonggukjang, lightness (L-values), redness (a-values) and yellowness (b-values) were evaluated. Free amino acid content of CKJ-RED (0.993 mg/gd. w.) showed higher than that of CKJ (0.205 mg/g-d.w.).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.725-730
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• 2011

This study evaluated the quality characteristic of red pepper powders of Hanbando and Cheongyang cultivars by particle size. Two types of powder samples for pepper paste and Kimchi were prepared, and capsaicinoid contents, Hunter Lab color values, and ASTA values by particle size distribution were investigated. Particle size distribution was normal in the pepper paste powder; however, an abnormal distribution was shown for the Kimchi powder. In addition, the greatest particle sizes were $300{\sim}425\;{\mu}m$ in the pepper paste powder. In accordance with smaller particle size, redness (a-value), ASTA values, and capsaicinoid contents increased. Redness (a-value) by particle size was in the range of 15.13~31.34, and ASTA values were in the range of 53.35~96.87. Capsaicinoid contents by particle size were in the range of 1.90~6.05 mg/100 g for Hanbando and 156.65~235.10 mg/100 g for Cheongyang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1600-1605
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1587-1594
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• 2009

This study investigated the physico-chemical and sensory quality of Doenjang added with red pepper (Capsicum annuum L.) seed. The initial moisture content and salt content of Doenjang were 52.03-53.79% and 13.28-14.05%, respectively. The moisture and salt contents of Doenjang slightly decreased and increased, respectively, as fermentation periods increased. According to increasing fermentation periods, pH of Doenjang showed a little decreasing value although there were no difference between samples with various red pepper seed contents. On the other hand, titratable acidity of Doenjang increased as fermentation periods increased. Also, Doenjang added with red pepper seed had higher titratable acidity value than control Doenjang without red pepper seed. In the color of Doenjang, ‘L’ of lightness, ‘b’ of yellowness, and ‘a’ of redness were decreased as fermentation periods increased. Also, generally, increase of red pepper seed concentration resulted in higher values of redness (a), yellowness (b) and lightness (L) of Doenjang. Also, amino-type nitrogen content, which was 497-623 mg% in initial fermentation period samples, increased to 1,000 mg% for control and to 756~896 for red pepper added at the fermentation 120 days. In the total microbes, total cell count in the Doenjang samples was in the range of $10^7{\sim}10^8$ CFU/g regardless of fermentation periods. In contrast, yeast and mold number of Doenjang samples showed the range of $10^5$ CFU/g at the initial fermentation periods and decreased thereafter. In the sensory evaluation of Doenjang, unique Doenjang flavor increased regardless added red pepper seed as fermentation periods increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.306-310
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• 2005

The comparison in release rate constant and properties of extracts from extruded raw ginseng and extruded white ginseng was conducted to apply extrusion process for manufacturing of released ginseng tea bag. Dry raw ginseng and white ginseng powder were extruded at 20∼30% moisture content and 200∼300 rpm by using an experimental twin-screw extruder. Browness and redness (both indicated the releasing of saponin and ginsenosides) were increased with the increase in the screw speed and the decrease of moisture content. Crude saponin and water solubility index (WSI) of both ginseng also share the same behaviour against the level of screw speed and moisture content, as well as browness and redness. The particle size effects of extruded raw ginseng at 20% and 28% moisture content on absorbance of released extract at 260 up to 560 nm, WSI, and water absorption index were determined. While particle size decreased from 800∼1000 nm to 200∼500 nm, absorbance and WSI are decreased. Absorbance and WSI shown increasing level while moisture content was decreased. In conclusion, the formation of pores by expansion and disruption of cell wall in extrusion cooking were obviously responsible to increase the amount of released extract of extruded ginseng and its WSI as well. The extrusion process turns out be the efficient process for manufacturing of commercial ginseng tea product than those of other thermal processes.

• Food Science and Preservation
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• v.9 no.4
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• pp.418-424
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• 2002

This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.