• Food Science and Preservation
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• v.6 no.4
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• pp.514-520
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• 1999

Changes in pH, titratable acidity, CO$_2$production, reducing sugar, and lactic acid bacteria of fresh kimchi juice supplemented with combinations of 3 lactic acid bacteria and germanium(Ge)-132 or fructooligosaccharide(FO) during fermentation at 30$^{\circ}C$ were investigated to assess the potential for extending the shelf life and enhancing the functional properties in kimchi. In kimchi juice containing Ge-132, sample(I) (inoculated with a mixture of bacteriocin-producing SNF-13 strain and E. faecium) exhibited that the amounts of organic acid and evolved CO$_2$gas were lower than those of the other starter samples(II-IV). The growth of lactic acid bacteria naturally present in kimchi juice, particularly Lb. plantarum and Leu. mesentroides, may be inhibited due to competition of the isolated SNF-13 strain and E. faecium by Ge-132. During fermentation of kimchi juice containing FO sugar, the contents of organic acid and evolved CO$_2$gas On juice broth with 4 starters were predominantly higher than those of control and Ge-132 groups, and then the growth of lactic acid bacteria originated from kimchi ingredients was thought to be markedly accelerated. Our results indicated that functional properties like the extension of shelf life and increase of biological activity in kimchi were enhanced by adding Ge-132 and bacterium-producing lactic acid bacterium, which were resistant to organic acid and stimulated by Ge-132.

• Food Science and Preservation
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• v.25 no.1
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• pp.19-26
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• 2018

In this study, we aimed to increase the utilization of non-commercializable peach fruits collected during harvesting and distribution and to promote the transition of a high value-added industry. After producing pastes from the flesh of different peach varieties, we used these pastes as ingredients in the production of Kochujang. We then performed a comparative analysis on the quality characteristics of the peach-added Kochujang and commercially available Kochujang products. Peach-added Kochujang exhibited a lower pH and reduced sugar, salinity, reducing sugar, ash, and calorie content than those of commercially available Kochujang products. However, the Kochujang had slightly higher pH and moisture content than commercially available products due to high organic acid and moisture contents of peach flesh. In terms of content of inorganic elements, commercial Kochujang products exhibited higher sodium and magnesium content, whereas peach-added Kochujang had higher potassium content. In particular, the lower sodium and higher potassium content of peach-added Kochujang indicates that this product could be used as a functional food to prevent various diseases caused by excessive sodium intake among Koreans. After comparing the products in terms of phenol and flavonoid content, we concluded that ethanol extracts of peach-added Kochujang showed higher phenol content than those of the commercially available Kochujang products. In contrast, the distilled water extracts of peach Kochujang showed higher DPPH free radical scavenging activity than that of commercially available Kochujang products.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.573-579
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• 2020

The physicochemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) were investigated every four days during the twenty days of aging process and compared with fresh ginger. Browning intensity and redness value were significantly increased compared to fresh ginger; however, lightness and yellow values were significantly decreased. Total sugar content was the highest during the second step and decreased significantly after the third step. The content of gingerol decreased with aging whereas 6-shogaol increased from 17.7 to 34.1 times the baseline. Total phenolic and flavonoid contents were the highest during the second step and decreased in the subsequent steps. The radical scavenging activities and reducing power were the highest during the second and third steps, respectively, and then they gradually decreased. The antioxidant activities of aged ginger during the aging process showed a high correlation with browning intensity, 6-shogaol, total sugar, and total phenolic content. Therefore, our study suggested that aging during the second and third steps were effective in optimizing antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.624-633
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• 2012

This study was performed to evaluate the physiochemical and sensory quality characteristics as well as the antioxidant activities of steamed rib sauce prepared with different amounts of Rehmannia glutinosa preparata concentrate(0, 6, 12, 18%). The moisture content and salinity of control were 80% and 0.8%, respectively, but those of sauces added with Sookjihwang concentrate were not significantly different from those of control. The acidity and reducing sugar content increased according to the amount of Sookjihwang concentrate. Hunter's color L (lightness) and b (yellowness) values decreased according to the amount of Sookjihwang concentrate, whereas a (redness) value was not significantly different among the treatments. Viscosity increased according to the amount of Sookjihwang concentrate. Total phenol and flavonoid contents increased according to the amount of Sookjihwang concentrate. Antioxidant activities (DPPH and hydroxyl radical scavenging activities) also increased according to the amount of Sookjihwang concentrate. Results of sensory preference test revealed that the scores for color, glossiness, and overall preference were the highest in sauce added with 12% Sookjihwang concentrate. It can be suggested that sauce added with Sookjihwang concentrate may be a functional sauce with high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1065-1070
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• 1998

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

• KSBB Journal
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• v.27 no.4
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• pp.251-256
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• 2012

In this study we investigated the effect of temperature on the two-stage fermentation of Makgeolli using uncooked germinated black rice. The fermentation processes were conducted at $15^{\circ}C$ for three weeks and $25^{\circ}C$ for 7 days. The pH of Makgeolli at $25^{\circ}C$ increased from pH3.0 to pH 4.2, which was consistent with that at $15^{\circ}C$. In contrast total acidity of Makgeolli at $15^{\circ}C$ was about half of that at $25^{\circ}C$ (0.36% and 0.59%, respectively). By the 7 days-fermentation at $25^{\circ}C$, 11% of alcohol was produced, whereas three weeks were required for the same alcohol production at $15^{\circ}C$. In the case of sugar contents, the amounts of total glucose-equivalent reducing sugars and glucose increased at the end of the fermentation at $25^{\circ}C$ up to 2.25 mg/mL and 3.4 mM, respectively, whereas those at $15^{\circ}C$ were maintained at very low levels (0.18 mg/mL and 0.1 mM, respectively). Such limited supplement of sugars at $15^{\circ}C$ seemed to affect metabolism of yeast, resulting in different composition of organic acid. At $25^{\circ}C$, citric acid that was 73.4 ppm at the initial fermentation was consumed completely, whereas 20 ppm of citiric acid was remained at $15^{\circ}C$. In addition, acetic acid and lactic acid in Makgealli at $15^{\circ}C$ were 53% and 14% of those at $25^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.659-664
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• 1994

Waxy rice, Oryza sativa, and foxtail millet, Setaria italitica, and mixture (1 : 1, w/w) of the cereals were saccharified by barley malt. The optimum conditions of saccharification were at $50^{\circ}C$ for 3 hrs on waxy rice and $55^{\circ}C$for 3 hrs on foxtail millet, respectively. The equilibrium of saccharification were reached at $20^{\circ}Brix$ on waxy rice and mixture, and $17^{\circ}Brix$ in foxtail millet. The free sugars in saccharifying liquids were found maltose, glucose and fructose with the contents of ca. 13%, 1% and trace, respectively, by HPLC analysis. The close relationships (r=0.954) between $^{\circ}{Brix}$ and reducing sugar of saccharifying liquids were observed. The result may be useful for the estimation of the end point of the saccharification.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.61-66
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• 1985

Cooked rice was prepared by the conventional cooking method being used among Korean families. The bottom layer (very slightly roasted and charred) and upper layer of the cooked rice in a cooking vessel were collected separately in order to determine the chemical changes and volatile carbonyl formation occurring in rice during the cooking process. Amino acids, especially free amino acid contents were reduced with the decrease of reducing sugar in rice after cooking. A little change was shown in the fatty acid composition of lipid fractions, however, decreased iodine values and increased fatty acid values were observed after cooking process. Volatile carbonyl compounds from cooked rice were isolated and 8 carbonyls of them were identified. A significant difference of relative composition of the identified carbonyls was found between the upper layer and bottom layer of cooked rice. Generally, the cooked rice obtained from the bottom layer had shown a little more changes in chemical composition and a stronger browning flavour than those of the upper layer of cooked rice.

• Current Research on Agriculture and Life Sciences
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• v.8
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• pp.89-94
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• 1990

Respiration and soluble carbohydrates of stored mushrooms (Agaricus bisporus) were determined to be associated with physiological and biochemical changes induced by ionizing radiation treatment which was applied for extending the shelf-life. Immediately after gamma irradiation at 1 to 3 kGy, the respiratory rate of mushrooms increased linearly with increasing doses of irradiation, and then it normarized after 2 days of storage at $9{\pm}1^{\circ}C$ and $80{\pm}7%$ RH. In the nonirradiated mushrooms, the respiratory peak was observed at around 5 to 6 days after storage, while irradiation treatment not only reduced respiratory activities of stored mushrooms, but prolonged the peak development. Moisture content and dry matter of mushrooms packaged in a paper box and polyethylene film were relatively constant during the storage for 20 days and the reducing sugar contents decreased significantly after 5 days of storage(p<0.01). Free sugars of mushroom pilei, which consisted of mannitol, trehalose and glucose, also markedly decreased at the earlier part of the storage period and thereafter, 2 kGy irradiation resulted in the reduction of their changes.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.81-88
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• 1991

The changes of the contents of chemical components and sensory evaluation of kimchi which were prepared by addition of different amount of ginseng were investigated during fermentation 50 days at $4^{\circ}C$. The data analysis revealed followings; 1. While saltiness was maintained at around 2.3% level during the entire fermentation periods. Kimchi containing 2% and 4% ginseng showed higher pH, reducing sugar, hardness by Instron and lower acidity than kimchi without ginseng. 2. Results from analysis of organic acids contains by HPLC revealed that all three groups contained relatively high concentration of oxalic acid, lactic acid and malic acid. 3. A result of sensory evaluation revealed that kimchi containing 2% and 4% ginseng was higher in hardness, savory taste and carbonated taste, and lower in sour taste, moldy off flavor than kimchi without ginseng, thus scoring high in overall eating quality. Considering all results obtained throughout this experiments, it can be concluded that the addition of small amount of ginseng to kimchi improve overall acceptability and retard rancidity thus increasing the period during which kimchi is eatable.