• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.156-161
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• 2020

This study was designed to evaluate the quality characteristics and antioxidant activities of noodles containing Allium senescens L. powder (0, 2, 4, 6, and 8%). With an increase in the consumption of Allium senescens L., there was a decrease in pH (p<0.001), water absorption ratio, volume expansion ratio, and turbidity (p<0.05). The colorvalue showed that the addition of Allium senescens L. decreased the L and b values. On the other hand, a value was increased (p<0.001). The mechanical texture of the noodles containing Allium senescens L. was decreased by the addition of Allium senescens L. considering its hardness and chewiness; however, it increased the adhesiveness, springiness, and cohesiveness (p<0.001). In the sensory evaluation, the noodles with 4% Allium senescens L. powder showed the best results (p<0.001). The total polyphenol content, total flavonoid content, DPPH radical scavenging, and reducing power were increased upon addition of Allium senescens L. powder (p<0.001).

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1066-1075
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• 2017

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on sponge cake. The experimental groups consisted of 6% mixtures of five (Ed-confirm the number) kinds powders : S1 for Sagoonja-Tang powder, S2 for Panax ginseng, S3 for Poria cocos, Koidz, S4 for Atractylodes macrocephala, and S5 for Glycyrrhiza uralensis Fisch. The volume of sponge cake somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were control>S1>S3>S2>S4>S5. In the microbiological quality test, viable cell counts were high in control groups of sponge cake, and the numbers of viable cell for control sponge cake reached to $9{\times}10^7CFU/g$ on the 7th day of storage, and decreased to $2.5{\times}10^5CFU/g$ on the 10th day of storage. All sponge cakes added with ingredient's powder showed pretty low viable cell counts. Especially, the group S5 showed the lowest counts of $1.2{\times}10^2CFU/g$ on the 7th day of storing. In the texture analyses of sponge cake, All groups showed higher degree of hardness, gumminess and chewiness than SC. The antioxidative activity of the Sagoonja-Tang's ingredients was measured. The POV value measured was S5>S4>S3>S2 >S1>control in order of highest to lowest. In sensory test, the overall acceptability of sponge cake was from highest to lowest S3>SC S2>S1>S5>S4.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.87-92
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• 2007

New type of seasoned and dried oyster slice (SDOS) was prepared with surimi and oyster, and then characterized on the food components. With a higher oyster content ratio, the moisture (18.1% to 21.7%), water activity (0.621 to 0.661), and $\Delta$E value (74.83 to 75.90) of SDOS slightly increased. Regardless of differences in oyster content ratios, there was, however, no difference in the sensory color and flavor expect for sensory texture of SDOS. The desirable ratio of oyster content for preparing the seasoned and dried oyster slice was determined as 30% according to the results above. There was no difference in total amino acid content between seasoned and dried slices with and without oyster. The major amino acids of SDOS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDOS were 64.4 mg/100 g and 315.9 mg/100 g, respectively. The total free amino acid content and taste value of SDOS were 1,576.8 mg/100 g and 226.05, respectively. The results suggested that SDOS could be used as jerky-like oyster products.

• Food Science and Preservation
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• v.11 no.1
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• pp.28-33
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• 2004

Quality and flavor compounds of perilla loaves cultivated in greenhouse(May) and field (August) in Geumsan province were investigated and compared. All perilla leaves contained 4.0％ crude protein and 0.8％ crude lipid. Crude flavonoid contents of perilla leaves cultivated in greenhouse and field showed 25.2％ and 26.5％, respectively and each crude saponin content was 2.7％ and 2.8％. Pretense activity were showed 11.8 unit in ethanol extracts and 7.1 unit in water extracts of perilla leaves cultivated in field. Hardness and chewness of bottom parts of field-perilla leaves were higher than those of top and middle part, whereas the cohesiveness of top parts and middle parts of perilla leaves were higher than that of bottom part. Furthermore, texture properties of greenhouse-perilla leaves were similar with those of field-perilla leaves except chewness. Nine kinds of flavor compounds such as 1-octen-3-ol, linalool, ${\beta}$-caryophyllene, ${\alpha}$-caryophylene, ${\alpha}$-farnesene, perilla ketone, nerolidol, eugenol, ${\alpha}$-cadinol were identified in greenhouse-perilla and field-perilla leaves, showing that main flavor compound was perilla ketone.

• Food Science and Preservation
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• v.18 no.6
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• pp.836-843
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• 2011

The purpose of this study was to develop a functional hasuo (Polygoni Multiflori Radix) muffin prepared via the replacement of sucrose (SM) with oligosaccharide (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide). The fructooligosaccharide-added hasuo muffin showed the highest weight while the volume and specific volume were lower in the oligosaccharide-added group than in the sucrose-added sample. The pH of the sucrose-added sample was higher than that of the oligosaccharide-added sample. The lowest lightness value was found in the sucrose-added sample, but the highest redness and yellowness values were found in the sucrose-added sample. The springiness and cohesiveness were highest in the fructooligosaccharide-added sample. The DPPH-radical-scavenging activity of the hasuo muffin including sucrose was 38.67, while that including the oligosaccharide group ranged from 42.87 to 65.95. In the sensory evaluation of the hasuo muffin, the fructooligosaccharide-added sample obtained the highest score in after-swallow, flavor, taste, and texture. The hasuo muffin with fructooligosaccharide and isomaltooligosaccharide obtained high scores in overall acceptability. These results suggest that hasuo muffin with fructooligosaccharide and isomaltooligosaccharide have the potential to become commercially successful muffins.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.619-627
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• 2021

Cocoa bean husk is an important by-product of the cocoa industry. This study was conducted to measure the changes in the quality characteristics of sausage with added cacao bean husk powder (0, 0.25, 0.5, 1, 1.5, and 2%; ascorbic acid 0.2%) at 4℃ for 15 days. The total polyphenol, total flavonoid, DPPH, and ABTS⁺ radical scavenging activity of sausages increased with the addition of cocoa bean husk powder (p<0.001). As the amount of added cocoa bean husk powder increased, quality deterioration characteristics such as pH increase, redness discoloration, lipid oxidation, protein degradation, and texture change during storage were decreased (p<0.05). In particular, 1% sausage was shown to inhibit TBARS and VBN, similar to ascorbic acid-added sausage. In terms of sensory characteristics, the 0.5 and 1% sausages received the highest score for overall preference. Therefore, we concluded that addition of 1% cocoa bean husks to sausages improved their storage characteristics and palatability.

• Journal of Mushroom
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• v.19 no.3
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• pp.216-224
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• 2021

This study analyzed food component characteristics and antioxidant activities in five kinds of domestic commercial shiitake mushrooms (Lentinula edodes). Moisture content (79.17-82.90 g/100 g) showed little difference, but there was a significant difference in crude protein content. Total mineral content showed a significant difference, and potassium (K) content was the highest. Total and essential amino acid contents were higher in mushroom A than in the other samples. Nonetheless, the ratios of essential amino acids, aspartic acid, and glutamic acid to total amino acids were similar in all samples. 𝛽-Glucan content was in the range of 10.28-5.68 g/100 g, exhibiting a significant difference. The color intensity and overall texture of the mushrooms showed no remarkable difference. Total phenol and flavonoid contents were in the range of 19.92-30.77 mg/100 g and 6.95-10.39 mg/100 g, respectively; the ratio of flavonoids to total phenols ranged from 31.53% to 38.21%. DPPH and ABTS radical scavenging activities were 74.92-79.04% and 80.47-84.97%, respectively, and showed little difference. However, the reducing power varied between 195.23 𝜇M and 317.85 𝜇M, displaying a significant difference in all samples. Therefore, this study observed similar trends in the food component characteristics and antioxidant activities of domestic commercial shiitake mushrooms.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.458-467
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• 2021

The effect of 16 cultivars on the quality of the rice porridge was investigated. The 'Geunnun' had the highest water absorption rate, but the 'Segyejinmi' yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose 'Dodamssal' and 'Hwaseonchalbyeo' glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of 'Geonyang2' and 'Hanareum4' were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, 'Baekokchal', a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, 'Miho' was 73.5 ㎍/mg, indicating the best digestibility in vitro.

• Korean Journal of Animal Reproduction
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• v.24 no.4
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• pp.375-383
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• 2000

The nuclear maturation and developmental competence of immature, oocytes collected from donors at various morphology of corpus luteum (CL) and fertilized in vitro was investigated by comparing the meiotic activity and the yields of embryos. Ovaries were divided and classified into 4 groups as the following criteria : Group 1 ; ovaries showed evidence of recent ovulation (corpus hemorragicum). Group 2 ; apex of CL was red or brown. Vasculization was limited to periphery of CL. Group 3 ; apex of CL was orange or tan. Vasculization was covered over apex of CL. Group 4 ; CL was light yellow to white and firm in texture and the vascular network on the surface of CL had disappeared. Modified TCM 199 was used for maturation in vitro of immature oocytes and development was induced by using TLP-PVA as a basic medium. When oocytes collected from each group of donors had been matured for 4, 14, and 24 hours in vitro, the proportion of oocytes reaching metaphase I and metaphase II were not different among oocytes from 4 group of ovaries. Mature metaphase II stage of oocytes in each group was first observed at 14 hours, whereas completion of maturation of. oocytes in each group was at 24 hours. Luteal morphology of ovaries had little effect on the proportion of embryos reached 2 cells and 8 cell stage. However, the proportion of embryos cleaved to morula and blastocyst stage was significantly higher in the oocytes obtained from group 1 and 3 than in the oocytes from group 2 and 4 (p＜0.05). This data suggest that reproductive status of the donor significantly influence the yield of in vitro embryos.

• Food Science and Preservation
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• v.21 no.6
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• pp.815-823
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• 2014

This study was carried out to investigate the quality characteristics of muffins with added Pholiota adiposa powder. Muffins were prepared with different amounts of Pholiota adiposa powder (in 0, 2.5, 5, 10, and 15% ratios to the flour quantity). For analyzing the quality characteristics during the manufacturing of muffins, the pH, moisture content, dough density, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test results were determined. As the Pholiota adiposa powder content increased, the moisture content of the muffins decreased from 26.72 to 22.56%. The hardness of the muffins was increased with increasing Pholiota adiposa powder content, with the muffins with 15% Pholiota adiposa powder the hardest among all the samples. The inner color of the muffins, particularly the L and b values, decreased with increasing powder content compared to those of the control, but the a value increased. As the Pholiota adiposa powder content increased, the antioxidant activity and total polyphenol content of the muffins also increased. In the sensory evaluation, the muffins with 5% Pholiota adiposa powder showed higher values than the control and the other samples in all aspects, showing that 5% Pholiota adiposa powder could be incorporated into muffins to meet the taste and functional needs of the consumers.