• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.41-47
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• 2011

The effects of adding Dandalion powder (Taraxacum mongolicum powder, TMP) to yoghurt manufacture on quality characteristics during the fermented and storage were investigated. Yoghurt samples were prepared with 0.3%, 0.6%, 0.9% TMP. Changes in Titratable acidity, Lactic acid bacterial (LAB) population, pH, viscosity, sensory characteristics were monitored during the fermented and storage. LAB and titratable acidity added with the TMP in yoghurt was higher, and pH, viscosity was lower than those of the control yoghurt during the fermented. Also the TMP yoghurt was lower viscosity than control in fermentation but this viscosity became to be increased higher than the control during storage. The sensory values of the yoghurt added with the TMP were low compared with the Control. Regarding taste, appearance, sensory properties it were suggested that the added optimum ratio of TMP for yoghurt was below 0.3%. This study suggests that dandalion powder (TMP) added yoghurt supply additional nutrients while maintaining the flavor and quality.

• Korean Journal of Food Science and Technology
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• 제18권2호
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• pp.124-129
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• 1986

Soy yogurt beverage (SYB) was preapred from soy protein isolate. The effort of stabilizers or pH adjustment on the sedimentation of SYB curd and the microbiological quality of SYB during storage were investigated. The curd in SYB precipitated significantly during the first 24 hours of storage and the sedimentation of curd could be reduced by the addition of proper amount of CMC or PGA. The sedimentation of curd was also retarded by adjustment of pH of SYB. When SYB prepared by Lactobacillus acidophilus was kept at $5^{\circ}C$ for 48 days, the number of viable cells was not changed and titratable acidity increased gradually. When SYB prepared by L. bulgaricus was kept at $5^{\circ}C$ for 48 days, the number of viable cells decreased slightly and titratable acidity increased gradually.

• Korean Journal of Food Science and Technology
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• 제49권1호
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• pp.35-43
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• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.

• Journal of Microbiology and Biotechnology
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• 제25권12호
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• pp.2049-2057
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• 2015

Various salt concentrations (1.0%, 1.3%, 1.6%, 1.9%, and 2.1% labeled as sample A, B, C, D, and E, respectively) were investigated for microbial diversity, identification of Lactic Acid Bacteria (LAB) in salted kimchi cabbage, prepared under laboratory conditions. These samples were stored at 4°C for 5 weeks in proper aluminum-metalized pouch packaging with calcium hydroxide gas absorber. A culture-independent method known as polymerase chain reaction - denaturing gradient gel electrophoresis was carried out to identify LAB distributions among various salt concentration samples that had identified 2 Weissella (W. confusa and W. soli), 1 Lactobacillus (Lb. sakei), and 3 Leuconostoc (Lc. mesenteroides, Lc. lactis, and Lc. gelidum) in the overall kimchi samples. The pH, titratable acidity, viable cell counts, and coliform counts were not affected by salt variations. In order to assess sensory acceptance, the conducted sensory evaluation using a 9-point hedonic scale had revealed that samples with 1.3% salt concentration (lower than the manufacturer's regular salt concentration) was more preferred, indicating that the use of 1.3% salt concentration was acceptable in normal kimchi fermentation for its quality and safety. Despite similarities in pH, titratable acidity, viable cell counts, coliform counts, and LAB distributions among the various salt concentrations of kimchi samples, the sample with 1.3% salt concentration was shown to be the most preferred, indicating that this salt concentration was suitable in kimchi production in order to reduce salt intake through kimchi consumptions.

• Journal of Bio-Environment Control
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• 제23권2호
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• pp.65-70
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• 2014

The aim of this study was to identify the chronological growth characteristics of Gaeryangmeoru grapes, by observation of the developmental process of the axillary bud, fruit quality, and anatomical structure of the pericarp. No necrosis of axillary buds was observed, irrespective of node position of the shoot, from shoot occurrence to leaf fall. Berry weight, cluster weight, soluble solid content and titratable acidity were analyzed to be 1.2 g, 128.8 g, $16.9^{\circ}Brix$, and 1.57%, respectively, at maturity. The sugar was composed of fructose and glucose, with a ratio of 1:1 (fructose: glucose) at maturity. Malic acid was predominant among the organic acids, and conformed to the changes of chronological titratable acidity. Sugar and organic acid content changed dramatically starting a week before veraison. The degraded ovules were observed before and after fertilization, and the pericarp was composed of one epidermis, and seven to ten hypodermis layers at maturity.

• Korean journal of food and cookery science
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• 제27권3호
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• pp.59-70
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• 2011

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

• Food Science and Preservation
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• 제3권2호
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• pp.155-170
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• 1996

In order to determine the physiolosical characteristics of plum fruits(Oishi wase) during maturation and guilty according to temperature after harvest, (2-chloroethyl) phosphonic acid(ethphon) 390ppm was sprayed on plum tree 11days before commercial matuarity in Suwon area. And also this study was acted to investigate fruits quility(Formosa) influenced by temperature(room, low) and polyethylene films(0.03, 0.06, 0.1mm), 1. Effect of ethphon on the fruits maturation and fruits(Oishi wase) quility according to temperature ofter harvest. Ethephon stimulated fruits ripening but the firmness was reduced rapidly. Soluble solids and titratable acidity was not very different than each treatment. Carbon dioxide and ethylene production were advanced and the production peak were shown earlier by ethephon treatment as compared with control fruit. Anthocyanin development was enhansed rapidly by ethephon treatment but it exerted a bad influence on fruits color after harvest, The soluble sugars in fluits were mainly glucose, sucrose, and fructose. Those content were higher in treated fruit than control. The organic acid was mainly malic acid. The shelf life was less than about 5days at room temperature and about 10 days at low temperature. 2. Fruits(Formosa) quility as affected by polyethylene film bagging. The polyethylene films well maintained the firmness both room and low temperature. Low temperature was more effective in maintaining titratable acidity than room temperature, especially polyethylene films. On the Other hand, soluble solids content was not shown wide differance between room and low temperature. Polyethylene film showed a high resperation rate, the rate was higher at room temperature than low temperature and thicker films revealed higher rate. Otherwise, ethylene production was low in all treatment Polyethylene film inhibited the coloration of fruits, decreased anthocyanin content. Fruits coloration delayed by low temperature in control. The shelf life of plum fruits was about 6 days at room temperature and 13 days at low temperature in control Polyethylene film had no advantage on shelf life both at room and low temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제28권3호
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• pp.331-337
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle. Optimum storage condition was also investigated in terms of bacterial counts, pH, titratable acidity, gel strength and total volatile nitrogen(TVN) as soaking temperature and time in distilled water. Gel strength of Muk decreased, and TVN and baterial counts increased during storage in water. Seaweed Muk has a shelf life of 3 days at $32^{\circ}C$ in water and 15 days at $18^{\circ}C$. Shelf life of seaweed Muk with soy milk was 3 days at 18's and shorter than that of seaweed Muk without soy milk.

• Journal of the Korean Society of Food Science and Nutrition
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• 제30권2호
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• pp.210-214
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• 2001

Enoki mushroom (Flammulina velutipes) was added in preparation of kimchi, and the quality was evaluated during fermentation at $10^{\circ}C$. Kimchi showed a rapid decrease in pH until 11 days, but revealed a retarded decrease thereafter. Titratable acidity increased sharply until 15 days, but increased slowly thereafter. Treatment with 5% enoki mushroom showed a lower pH and titratable acidity than control. Total microbial load and lactic acid bacterial count were maximum at 5 days, and were about $2.0{\times}10^{8}\;CFU/ml$. Radical scavenging activity was greater in enoki mushroom added kimchi after 11 days, and it was mainly due to the materials soluble in methanol and ethanol. Kimchi with 5% enoki mushroom showed higher scores than others in color and taste for sensory evaluation.

• Korean Journal of Digital Imaging in Medicine
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• 제13권3호
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• pp.133-137
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• 2011

This research investigated how low dose radiation affected the quality characteristics of Takju. The treatment group were the quality characteristics of control group, Takju treated by radiation of separate 4, 7, 10 Gy and sterilized Takju. We measured pH, titratable acidity, alcohol, brix, total viable cell count, Hunter's color values, sensory characteristic. As a result, We discovered there were minute changes in pH, titratable acidity, alcohol, brix, total viable cell count. Likewise, The color appeared changes on separate radiation dose. In the sensory characteristic, People's preference ranked better than average level according to priority Takju treated by 4, 7, 10 radiation. In conclusion, Low dose radiation had little effect on the quality characteristics of Takju. However, Takju received a favorable review by some people In test of taste such as after taste. So We thought, such as preservation, the research using the radiation should be continually conducted.