• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.32-36
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• 2000

Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1$\times$106 of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 oBrix of sugar in PPJ (25%)GJ (50%) mixture was changed to 6.5 oBrix after fermentation at 3$0^{\circ}C$ for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble for 7 days. On the other hand, PPJ (50%)/GJ(50%) mixture carried out completely the alcohol fermentation at 22$^{\circ}C$ for 6 days and enhanced the red color of alcoholic beverages.

• Food Science and Preservation
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• v.7 no.1
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• pp.84-88
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• 2000

The study was conducted to investigate the fermentation characteristics of Daegubo, Harutoh and Yumyung peach cultivars produced mainly in Kyungbuk. soluble solidss, pH, titratable acidtidy, sap rate, alcohol degree, color and sensory quality were analyzed. Sap rates of the three fresh peaches were in the range from 92 to 94%. SS in the juice were 9.6% for Daegubo peach, 9.0% for yumyung and 7.4% for Hakutoh. titrable acidity of DAegubo , harutoh and Yumyung peaches were 0.54, 0.41 and 0.37 % , respectively. In alcohol fermentation , Daegubo and Yumyung peach cultivars showed high sugar decrease and alcohol formation , good color and sensory quality, while Hakutoh showed low sugar decrease and alcohol fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.85-91
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• 2013

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

• Food Science and Preservation
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• v.17 no.4
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• pp.451-456
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• 2010

We investigated changes in the quality of pulp-containing apple juice, during storage, after addition of various amounts of vitamin C, which was stable over time. Neither sugar content nor acidity level varied when vitamin C was added. The pH was slightly lower (pH 4.29-4.30) in juice with added vitamin C than in unsupplemented juice (pH 4.40). The L and b color values fell as vitamin C content rose and the storage period was extended. In sensory evaluation tests, taste and overall acceptability were higher for juice to which vitamin C had been added to 0.02% (w/v) than for unsupplemented juice. Vitamin C levels fell less during storage at $4^{\circ}C$ than at higher temperatures. The alcohol-soluble color (ASC) value fell as the amount of added vitamin C rose, and tended to be lower when juice was stored at $4^{\circ}C$ compared to $37^{\circ}C$. In summary, apple juice containing pulp was optimally stored at $4^{\circ}C$ after addition of 0.02% (w/v) vitamin C

• Textile Coloration and Finishing
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• v.11 no.2
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• pp.38-45
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• 1999

Natural red colorants were extracted from Phytolacca americana Linne by using 50% ethanol solution at room temperature for 12 hours. The colorant components were partially purified as yellow and deep red colorants by thin layer chromatography. Natural red colorants were consisted of major water-soluble red colorant, having maximum absorbance at 538nm and alcohol-soluble yellow colorant, having maximum absorbance at 664nm. Concentration of red colorants were calibrated by the equation of dye(mg/ml) $A_{538nm}\times{1.284}$. Red colorants were changed to yellow at extreme alkali pH and repaired 55% color intensity by neutralization of pH and stabled below $55^\circ{C}$. Dyeability of red colorants against wool fabrics was mainly operated by red pigment having 538nm absorbance without big color differences. Below $55^\circ{C}$, color differences $(\Delta{E}^*_{ab})$ were not changed in spite of big difference of chroma$(c^*)$, having higher scores at higher temperature. The effect of mordants were not drastically changed parameters of color difference without copper ion. Citric acid was big changes of color difference$(\Delta{E}^*_{ab})$ in spite of similar chroma$(c^*)$ values. From these experimental results, red colorants from Phytolacca americana Linne is available for wool fabric dyeing.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.806-813
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• 2000

Attempts were made to evaluate possibilities of adding water soluble chitosan to milk for improving functionality of milk, and physico-chemical and sensory properties of chitosan added milk were studied. pH and acidity of milk with ethyl alcohol washed chitosan were close to those of control. Color and consistency of chitosan added milk were better with chitosan of lower molecular weight than with high molecular weight. Chitosan of high molecular weight resulted in increased consistency and browning of milk. Milk with less than 1.0% chitosan could be sterilized at $73^{\circ}C$ for 15 sec. with minimum protein coagulation and increase of consistency. Low molecular weight chitosan$(MW\;0.2{\sim}3\;kDa)$ accelerated the growth of Bifidobacterium bifidum, showing 10 times more cell population after 32 hrs incubation. Sensory tests showed that adding chitosan to the regular city milk resulted in significant difference in color and chemical off-flavor(p<0.05). When chitosan was added to coffee milk, there was no significant difference in sensory quality from control. The storage test showed that pH, acidity, consistency and color of coffee milk with 0.5% chitosan did not change markedly during 30 days storage at 0 and $5^{\circ}C$, but changed rapidly after 16days storage at $10^{\circ}C$. Bacterial counts increased when storage temperature was high, and the growth of bacteria was delayed in coffee milk with chitosan.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.203-209
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• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.28-33
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• 2001

During storage of 45°Bx cloudy and 72°Bx clear apple juice concentrates for up to 16 weeks at 4$\^{C}$ , -3$\^{C}$ and -15$\^{C}$ respectively, the changes of viable microbial counts, physicochemical properties were investigated and the correlation between the physicochemical properties were determined. During storage for up to 16 weeks, any viable microbes were not found in 45°Bx cloudy apple juice concentrate stored at -3 and -15$\^{C}$ and in 72° Bx clear stored at all three temperature. There were little change in pH and tillable acidity except 45°Bx cloudy apple juice concentrate stored at -4$\^{C}$ . As longer storage time and higher storage temperature, was shown higher redness of color(a value) and alcohol soluble color(ASC) in common. Vitamin C contents were more rapid decreased proportionally to time and temperature of storage. The high correlation coefficients were shown of 0.957∼0.967 between redness and ASC and -0.936∼ -0.864 between redness and vitamin C contents of apple juice concentrate during storage.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.293-298
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• 2012

In this study, we designed a method to manufacture elevated fermented green tea by using Monascus pilosus, which is known as a functional microbe, and observe its antioxidant abilities and quality characteristics. The water-soluble substance (WSS) content of the fermented tea by M. pilosus (FTM) was lower than that of the non-fermented tea (NFT), although the alcohol-insoluble substance (AIS) content of the FTM was higher than that of NTM. On the other hand, the fractionated distilled water-soluble polysaccharide (DWSP), CDTA-soluble polysaccharides (CDSP), sodium carbonate-soluble polysaccharide (SCSP) and KOH soluble hemicellulose (HC) obtained from the AIS of the FTM was markedly higher than that of NFT. In the antioxidant parameters, the electron donating ability of all fractions, except HC, extracted from FTM was higher than that of NFT, and iron chelating ability of all fractions, except CDSP, extracted from FTM was higher than that of NFT. Whereas the DWSP and SCSP obtained from the FTM were higher than that of NFT, the activity of the HC fraction from both NFT and the FTM could not be detected. In addition, the xanthin oxidase (XO) inhibitory activities of the DWSP, CDSP and the SCSP obtained from the NFT were significantly higher than that of FTM, the aldehyde oxidase (AO) inhibitory activities of the DWSP and SCSP extracted from the FTM were markedly higher than that of the NFT. Meanwhile, the acceptance of NFT and FTM had no significant difference, while the quality of aroma, taste and mouthfeel of the FTM was higher than that of NFT. These results suggest that the post-fermented tea by Monascus microorganisms may be responsible for functional components as well as contribute to the improvement of the tea quality.

• Food Science and Preservation
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• v.21 no.6
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• pp.917-924
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• 2014

Normal- and late-harvested Fuji apples were fermented using the rapid-fermenting yeast strain Saccharomyces cerevisiae SS89. The late-harvest apples showed a slightly higher soluble-solid content with a lower level of total-acid and moisture (p<0.05) contents as well as hardness (p<0.05) than the normal-harvest apples. During the fermentation, the apples had similar changes in the pH and total-acid content regardless of the harvest time, but the increases in the alcohol content and yeast viable count with the decrease of the soluble-solid content were more rapid in the late-harvest apples than in the normal-harvest apples. After the completion of the fermentation, the soluble-solid and alcohol contents became very similar. The late-harvest cider showed a high total phenolic-compound content and a high DPPH radical scavenging effect, although these were slightly lower than those of the normal-harvest cider. It also showed a higher malic-acid content and higher hue color (p<0.05), Hunter's L, and b (p<0.05) values than the normal-harvest cider. In the sensory evaluation, the late-harvest cider obtained a higher score in taste and a lower score in color compared to the normal-harvest cider.