• Food Science and Preservation
• /
• v.5 no.1
• /
• pp.41-47
• /
• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• Korean Journal of Community Nutrition
• /
• v.6 no.1
• /
• pp.3-15
• /
• 2001

To assess diet quality by food group intake and to investigate the interrelationship of age, dietary diversity score(DDS), dietary variety score(DVS), dietary frequency score(DFS), food group intake and nutrient intake with food group intake, a dietary survey was conducted with 176 preschool children aged 1 to 6 in Busan using a 24-hr recall method. Food group intake was assessed by food number consumed and intake frequency by six food groups(grain, meat, vegetable, fruit, dairy, sweets group). The mean food numbers consumed and intake frequencies by six feed group were 3.1 and 4.0 in the grain group, 3.6 and 4.0 in the meat group, 3.5 and 4.1 in the vegetable group, 1.0 and 1.1 in the fruit group, 1.3 and 1.5 in the dairy group, 1.4 and 1.4 in the sweets group respectively. As age increased, the intake frequency of the grain group(p<0.05) increased but that of the dairy group(p<0.05) decreased significantly. The DVS and DFS didn't show significant correlations with intake frequency of the dairy group. The grain group intake had significant positive correlations with intakes of the meat, vegetable, and fruit groups. The vegetable group intake had signigicant positive correlations with intakes of the grain and meat groups. The dairy group intake had significant positive correlation with sweets group intake but negative correlations with intakes of the grain and vegetable groups. As the intake frequency of the meat group increased, the NAR(nutrient adequacy ratios) of all nutrients and NAR(mean adequacy ratio) increased significantly. NARs of provein iron, vitamin B$_1$, niacin had the highest correlation with the meat group intake and those of protein, calcium, phosphorous, and vitamin B$_2$ had the highest correlation with the dairy group intake. NARs of vitamin A and vitamin C had the highest correlation with intake of the vegetable and fruit groups respectively. Children with food number consumed and intake frequency of above 6 and 4 in the grain group or above 6 and 6 in the meat group or above 4 and 8 on the

• The Journal of the Convergence on Culture Technology
• /
• v.10 no.3
• /
• pp.873-878
• /
• 2024

We collected rat feces by group period after oral administration of fructooligosaccharides and fruit and vegetable complex extracts for 2 weeks in the Sprague-Dawley rat model of loperamide-induced constipation and analyzed trends in changes in the intestinal microbiome. Microbial composition analysis was performed on Fractoologosaccharide and fruit and vegetable complex extracs(FVCE), by 16S rDNA cloning and pyrosequencing to obtain basic data for the standardization and systematization of the FVCE manufacturing process. Microbial analysis of the prokaryotic community revealed a slight difference in microbial verrucomicrobiota was dominant at the phylum level. At the genus level, prevotella and muribaculaceae showed further differences at the species level. These results suggest that the microbial community used affects the quality of fruit and vegetable complex extracs(FVCE) produced. Thus, a stable microbial community must be maintained for the production of fruit and vegetable complex extracs(FVCE) with consistent quality.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.436-442
• /
• 2008

Buckwheat leaves and young parts of the plant are consumed as a vegetable in certain countries. The quality characteristics of Sulgidduk withadded buckwheat vegetable powder(BVP)(0, 0.2, 0.5, 1.0, 1.5% w/w) were assessed in this study. Weobtained the following results: The water contents of Sulgidduk on the first day evidenced no differences according to the ratio of BVP addition, whereas the water contents of Sulgidduk decreased with increasing storage time and increasing amounts of added BVP. As the amount of BVP increased, both the L value(Lightness) and the a value(Redness) decreased, whereas the b value(Yellowness) increased. In terms of the mechanical texture characteristics, the hardness of the Sulgidduk increased with addition of both 0% and 0.5% BVP, with increases in storage time. The springiness of Sulgidduk was reduced as the quantities of BVP increased. We detected no significant differences in the chewiness of Sulgidduk according to the ratio of BVP addition. Also, the chewiness of Sulgidduk increased with BVP additions of 0% and 0.2% with increases in storage time, whereas no differences were detected in the group to which 0.5% BVP was added. The cohesiveness of the Sulgidduk decreased with increases in BVP and storage time. In our sensory evaluation of the color and flavor characteristics, the optimal quality was reported in conjunction with the Sulgidduk to which 1.0% and 1.5% BVP was added(p<0.05), whereas we noted no significant differences in texture and taste(sweetness) according to the ratio of BVP addition. Sulgidduk with 1% of BVP evidenced the best characteristics in our overall sensory evaluation.

• Journal of Dairy Science and Biotechnology
• /
• v.41 no.2
• /
• pp.67-75
• /
• 2023

Hibiscus is rich in acids, anthocyanins, flavonols, oils, proanthocyanidins, and various pigments. It is utilized for medicinal purposes, to improve human health, and as a galactagogue to stimulate milk production in cows. Due to its biofunctional activities, hibiscus oil has broad applications spanning different fields. This study analyzed the pH and organoleptic quality attributes of three different vegetable-based milk analogs supplemented with hibiscus oil at 0%-1.5% concentrations. The results revealed that the addition of hibiscus oil did not affect pH; however, as the concentration of the hibiscus oil increased, the organoleptic quality attributes of the milk analogs supplemented with it decreased. All three milk analogs supplemented with 0.25% hibiscus oil demonstrated favorable attributes compared to the control group. This study provides valuable foundational data for developing new vegetable-based milk analogs that possess enhanced biofunctionality through the supplementation of hibiscus oil.

• Journal of Nutrition and Health
• /
• v.10 no.3
• /
• pp.25-32
• /
• 1977

The effects of dietary cellulose on the lipid metabolism in albino rats were observed, especially the effects of dietary cellulose from three different sources; cereal, vegetable and pure-cellulose. The results were summarized as follows. 1. Dietary cellulose from rice bran and vegetable resulted in lowering of reserved lipid in the body and the effect of rice bran was remarkable as compare to that of vegetable. 2. But the fatty acids composition in serum, liver, gastrocnemius, small intestine and epididymal fat pad was unchanged by dietary cellulose. This means the effect of dietary cellulose was only to change the body fat in quantify and not in quality. 3. Cellulose from rice bran increased serum cholesterol content and maintained medium level of serum total lipid. Cellulose from vegetable decreased serum total lipid and cholesterol content. Pure-cellulose decreased also serum total lipid and cholesterol content but the effect was not as low as vegetable cellulose. 4. It need to be further investigated on the different effects of cellulose from three sources on serum cholesterol content, particularly the increasing effects of rice bran.

• Journal of Energy Engineering
• /
• v.25 no.3
• /
• pp.18-26
• /
• 2016

Mineral oil is the most widely used for electrical transformer, though some factors should be considered such as their environmentally harmfulness when it spill and low flash point. To cover these disadvantages, vegetable oil has developed because of its high biodegradability and thermal stability. However, it is necessary that many studies should conduct to reveal the detailed impacts of long-term operation as transformer oil. In this paper, we applied the accelerated aging test which simulate the real transformer circumstances using insulation paper, coil, steel at $150^{\circ}C$, which is higher than normal operation, for 2 weeks. To figure out the oxidation characteristics between mineral oil and vegetable oil test major properties and components such as total acid number, dielectric breakdown and dissolved gas components during that period. As a result of these tests, we found that vegetable oil has higher electric insulation ability than mineral oil though poor total acid number by hydrophile property. Vegetable oil also kept its thermal stability under the given circumstances.

• Korean journal of food and cookery science
• /
• v.25 no.5
• /
• pp.632-642
• /
• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• Food Science and Preservation
• /
• v.31 no.1
• /
• pp.46-63
• /
• 2024

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80℃, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190℃ with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at -20℃, 0℃, and 4℃ for 9 days. Texture analysis revealed that the curing rate followed 4℃ > 0℃ > -20℃ sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of -20℃ > 0℃ > 4℃. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being -20℃ > 4℃ > 0℃, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4℃. The study suggests that refrigerated storage at 4℃ is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

• Food Science of Animal Resources
• /
• v.21 no.1
• /
• pp.71-79
• /
• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.