• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1340-1345
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• 2010

The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1731-1736
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• 2014

The quality characteristics, enzyme activity, and antioxidative activity of fermented wild grass juices were investigated during fermentation and ripening for 6 months. Fermented wild grass juice was prepared from wild grasses (Oenothera biennis, Portulaca oleracea, and Rhus verniciflua) and sugar. Wild grasses and sugar mixed at the same ratio (1:1, w/w) and ripened at $20^{\circ}C$ for 3 months after fermentation for 3 months at $20^{\circ}C$. The $^{\circ}Bx$ of all fermented wild grass juices (FWGJ) decreased during fermentation. The pH of all FWGJ decreased gradually during fermentation and did not show any significant difference during ripening. Viscosity of FWGJ increased during fermentation but decreased during ripening periods in all tested samples. Total viable cell of FWGJ decreased after fermentation for 1 month, whereas lactic acid bacteria were not detected during fermentation. Enzyme activity was lower than 1 unit during fermentation and ripening period in all tested FWGJ samples. Enzyme activity of commercial FWGJ (Acanthopanax sessiliflorum, Oenanthe javanica, Plantago asiatica L., Platycodon grandiflorum, Orostachys japonicus A.) showed lower activity of 1 unit following invertase, cellulase, and amylase activity.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.117-125
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• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Chrysanthemum zawadskii powder (as ratios of 0.5%, 1%, 1.5%, 2% to the total materials). The result displayed that the $^{\circ}Brix$ value, pH of yanggaeng decreased significantly with the addition of Chrysanthemum zawadskii powder. Increasing the amount of Chrysanthemum zawadskii powder in the yanggeng tended to increased acidity. In chromaticity determination, the values of lightness (L) showed a decrease. However, the value of redness (a) increased by increasing levels of Chrysanthemum zawadskii powder. Texture measurement scores in terms of hardness, springiness, and adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesiveness and chewiness were higher in the additive group than in the control group. DPPH radical scavenging activity and nitrites cavenging activity were significantly increased Chrysanthemum zawadskii (p<0.001). The DPPH content was highest in the 62.40% Chrysanthemum zawadskii yanggaeng. As Chrysanthemum zawadskii powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 0.5% of Chrysanthemum zawadskii powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 0.5% Chrysanthemum zawadskii powder may be the best substitution ratio for yanggaeng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1229-1236
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• 2009

This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5$\sim$2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at $40^{\circ}C$ for 18h. During the period of 14 days of storage ($4^{\circ}C$, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.196-201
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• 2017

In this study, antioxidant activities, proximate composition, and physicochemical characteristics of tetraploid 'Etteum' variety in Platycodon grandiflorum (SD) were evaluated and compared with those of a domestic diploid variety in P. grandiflorum (ND). Moisture content, crude fat, crude fiber, and crude ash contents were higher in ND, whereas crude protein and carbohydrate content were higher in SD. The amount of crude saponin in SD (2.01%) was higher than that in ND (0.88%). The reducing sugar contents of ND and SD were 3.09% and 2.82%, respectively (P<0.05). The pH level was lower in the ND (ND, 4.98; SD, 5.68). Acidity was 2.74% in ND and 2.34% in SD. Under the Hunter color system, redness was lower and lightness/yellowness higher in SD compared to those in ND. Total phenol contents of ND and SD were 0.100 mg/mL and 0.227 mg/mL, respectively. Antioxidant activities based on 1,1-diphenyl-2-picrylhydrazyl scavenging activity and SOD-like activity of SD were higher than those in ND. Based on these results, SD is a good candidate for food processing in terms of its physicochemical and antioxidative activities.

• Journal of Life Science
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• v.30 no.10
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• pp.896-904
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• 2020

The purpose of this study was to investigate the probiotic characteristics and immune activities of selected lactic acid bacterial (LAB) strains as feed additives in livestock. 301 LAB strains isolated from traditional fermented foods were first assessed for their antibacterial activity potential. Of the 301 isolates, five showed antibacterial activity against five livestock pathogens (Esherichia coli KCCM11234, Listeria monocytogens KCTC3710, Salmonella Typhimurium KCTC1926, Staphylococcus aureus KCCM11593, and Shigella flexneri KCTC2517). The probiotic characteristics of the five selected strains were also investigated by antioxidative activity, hemolysis, bile salt hydrolase, acid resistance and bile tolerance. The SRCM102607 strain was found to have superior probiotic properties and was selected for further experimentation. 16S rRNA gene sequencing showed that SRCM102607 is Pediococcus acidilactici, which was labeled as P. acidilactici SRCM102607 (KCCM 12246P). The survival characteristics of P. acidilactici SRCM102607 in artificial gastrointestinal conditions were assessed under exposed acidic (pH 2.0) and bile (0.5% and 1.0%) conditions. P. acidilactici SRCM102607 was also confirmed to have resistance to various antibiotics, including amikacin, gentamicin, vancomycin, and etc. The TNF-α production by P. acidilactici SRCM102607 was 171.86±4.00 ng/ml. These results show that P. acidilactici RCM102607 has excellent potential for use as a probiotic livestock feed additive.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.237-243
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• 2006

This study investigated the development of increased health promotion and higher quality of Gardenia jasminoides noodles. Gardenia jasminoides powder was extracted with water and 70% ethanol, after which their electron donating ability (EDA) and nitrite scavenging ability (NSA) were tested. EDA at $300{\sim}1,000$ ppm of water extract ranged from 65% to 86% and that of ethanol extract from 69% to 91%. NSA of water extract was 79% and ethanol extract was 88% at 1,000 ppm both peaked at pH 1.2. NSA was increased with increasing concentration of extracts and decreasing pH. The quality characteristics of Gardenia jasminoides noodles were evaluated by shelf life, color and sensory evaluation. Total viable cells in Gardenia jasminoides noodles during storage at 5? were $0.2{\sim}0.3$ log cycles, which were lower than those of the control and the shelf-life was expanded. Redness (a) of the dried and cooked noodles was decreased with increasing Gardenia jasminoides concentration (p<0.05). Yellowness (b) of the noodles was increased with increasing Gardenia jasminoides concentration in both the dried and cooked noodles. In sensory evaluation, dried and cooked noodles with $0.2{\sim}0.3%$ Gardenia jasminoides powder d significantly higher scores in overall acceptability(p<0.05).

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1042-1047
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• 2014

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.