• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.8
• /
• pp.1090-1096
• /
• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.2
• /
• pp.235-243
• /
• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese radish jam. The experiment was designed according to the RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $45{\sim}70%$, pectin $0.5{\sim}2.0.%$, citric acid $0.2{\sim}0.5%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. By use of F-test, sweetness, color values (L, a, b), and firmness were expressed by a linear model, while the sensory characteristics (color, smell, taste, texture and overall acceptance) were by a quadratic model. In the numeric optimization, the optimal ingredient amounts were 53.7% sugar, 1.0% pectin, and 0.3% citric acid. And in the graphical optimization, 53.9% sugar, 1.0% pectin, and 0.3% citric acid; these data were equivalent to 0.6985 desirability, indicating that the values were almost equivalent to the numerical optimization points. The above results demonstrate the feasibility of Chinese radish jam, and therefore, the commercialization of a Chinese radish jam marketed as a functional food is deemed possible.

• Korean Journal of Organic Agriculture
• /
• v.24 no.1
• /
• pp.87-98
• /
• 2016

Qualitiy characteristics such as moisture content, pH, acidity, sugar content, salinity, appearance, flavor, taste, color and overall acceptance of apple Jangachi cured with different traditional Korean sauces (Kochujang, Doenjang, Kanjang) were investigated during storage time. The initial moisture content of the apple Jangachi was an average of 14.97%. But after curing with the three sauces (Kochujang, Doenjang, and Kanjaing) moisture content increased to 27~28%, 41~4% and 56~58%, respectively. The pH was 4.84-5.42 regardless of sauce. Total acidity increased from 0.4%, 0.34%, 0.34% to 1.14%, 0.60%, 0.67%. respectively. But acidity decreased after 10 days. Sugar content of apple jangachi decreased throughout the aging time regardless of sauce type. Salinity of apple Jangachi increased to a certain level during storage time regardless of sauce type. Apple Jangachi softened during storage as they increased in moisture content. All sensory characteristics of Kocuhjang apples showed a higher score than Doenjang and Kanjang. Overall, Kocuhjang seems most appropriate for curing apple Jangachi.

• Applied Biological Chemistry
• /
• v.37 no.4
• /
• pp.266-271
• /
• 1994

In order to investigate the effects of the mixing ratio of rice on Doenjang, Meju Doenjang and Koji Doenjang were prepared respectively with oaring mix ratio of raw materials. The following results were obtained, after fermentation of up to 3 months. Significant differences between the kinds of Doenjang were not found in moisture and salt contents. Protein solubility $(water\;soluble\;nitrogen/total\;nitrogen{\times}100)$ was $32{\sim}50%$ and $14{\sim}24%$ in Koji Doenjang and Meju Doenjang, respectively. Protein digestibility $(formol\;nitrogen/total\;nitrogen{\times}100)$ was similar to the tendency of protein solubility. Reducing sugar content was $5{\sim}6%$ in Meju Doenjang, while $19{\sim}21%$ in Koji Doenjang. As the mixing ratio of rice increased, reducing sugar content also increased. Sensory evaluation showed that Koji Doenjang was desirable than Meju Doenjang and the mixing ratio of 20% rice was recommened for Koji Doenjang.

• Applied Biological Chemistry
• /
• v.44 no.2
• /
• pp.88-91
• /
• 2001

Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at $55^{\circ}C$. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fructose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, $58^{\circ}Brix$, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.334-341
• /
• 2020

This study was conducted to optimize the processing conditions of seasoned broughton's ribbed ark Scapharca broughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content (X₁, w/w), amino-based seasoning powder content (X₂, w/w), and enzyme-treated stevia content (X₃, w/w) were selected as independent variables, and amino nitrogen (Y₁) and overall acceptance in a sensory evaluation (Y₂) were selected as dependent variables. The optimal conditions of X₁, X₂, and X₃ were 97.5%, 20.0%, and 0.9%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (1,030 mg/100 g) and Y₂ (8.3). Under the optimum conditions, the experimental values of Y₁ and Y₂ were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively, which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X₁, X₂, and X₃ for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning sauce was 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and the other subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superior taste, color, and odor.

• Food Science and Preservation
• /
• v.18 no.1
• /
• pp.91-97
• /
• 2011

The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.29-43
• /
• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.3
• /
• pp.207-214
• /
• 2012

This study was conducted to optimize the processing conditions, including the ingredient ratio and extraction time, for a water-soluble fraction of Alaska pollock head and non-forming sea tangle by response surface methodology. Our results indicated that the optimal independent variables for obtaining extracts with a high yield and desirable sensory characteristics were 1.32 for $X_1$ (extraction time), 1.36 for $X_2$ (sea tangle concentration) and 0.93 for $X_3$ (water volume) in coded values, and 5.48 h for $X_1$, 18.18% for $X_2$ and 6.86 times for $X_3$ in uncoded values. The predicted values of $Y_1$ (yield), $Y_2$ (TCA soluble-N) and $Y_3$ (overall acceptance) for extracts produced under these optimized conditions were 22.10%, 1.83 g/100 mL and 5.9, respectively, their experimental values were 21.4%, 1.7 g/100 mL and 5.7, respectively. No significant differences between the actual and predicted values were found.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.3
• /
• pp.246-253
• /
• 2004

This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.