• Food Science and Preservation
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• v.19 no.3
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• pp.337-343
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• 2012

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 $^{\circ}Brix$, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from $5.67{\times}10^3$ (HM-AP jam) to $41.91{\times}10^3$ (jam B) dyne/$cm^2$, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.617-624
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• 2002

Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in $4.67%{\sim}5.62%$. Brix, pH and titratable acidity of safflower drinks were ranged in $11.4{\sim}14.2%$, $2.83{\sim}3.34$ and $0.09{\sim}0.91%$, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.334-342
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• 2022

To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sausages significantly decreased, whereas their fiber content increased. As the biji powder levels increased, the free radical scavenging effect (DPPH, ABTS) and water holding capacity also increased, and the textural properties also improved. When Muslim consumers evaluated the sensory attributes of the sausages prepared in this experiment and those currently on the market, the ones prepared in this experiment were preferred over the market products. Based on the above results, chicken sausage for Muslim consumers could be successfully produced, and their overall quality and antioxidant effects could be improved by the addition of biji powder (up to 30%).