• 한국식품조리과학회지
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• 제24권5호
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• pp.617-625
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• 2008

In this study, we evaluated changes in the quality characteristics of Godulbaegi kimchi during storage at $20^{\circ}C$ and $5^{\circ}C$. The pH and reducing sugar of Godulbaegi kimchi decreased, and the total acidity and color differences increased with increasing storage time at both temperatures. The vitamin C contents of the Godulbaegi kimchi decreased during the first 15 days of storage at $20^{\circ}C$, then increased for 18 days. The total dietary fiber contents were significantly higher in the fresh Godulbaegi kimchi than in the fermented Godulbaegi kimchi samples. Antioxidative activity was significantly higher in the fresh Godulbaegi kimchi than in the fermented kimchi.

• 한국식품영양과학회지
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• 제37권4호
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• pp.512-520
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• 2008

오가피(Acanthopanacis cortex)의 유효성분 및 항산화적 특성을 조사하기 위하여 반응표면분석법에 의하여 열수추출 특성을 모니터링 하여 최적추출조건을 설정하였다. 총 추출수율의 최적조건은 추출온도 $84.28^{\circ}C$, 추출시간 3.59 hr 및 시료에 대한 용매비 18.37 mL/g이었고, 유효성분 eleutheroside E에 대한 최적조건은 $81.16^{\circ}C$, 3.56 hr, 19.06 mL/g, 총 페놀성 화합물에 대한 최적조건은 $88.45^{\circ}C$, 4.33 hr, 21.12 mL/g 등으로 각각 나타났다. 각 변수에 대한 회귀식을 도출하여 공정 인자별 오가피의 총 추출수율, 유효성분 eleutheroside E와 chlorogenic acid 함량 및 항산화적 특성에 대한 최적추출조건을 superimposing한 결과, 추출온도 $81{\sim}88^{\circ}C$, 추출시간 $3.5{\sim}4.3hr$ 및 시료에 대한 용매비 $18{\sim}21mL/g$의 범위로 각각 예측되었다. 오가피의 유효성분과 항산화적 특성에 대한 열수추출조건의 예측값은 실제값과 유사하였다.

• 생명과학회지
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• 제13권5호
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• pp.559-568
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• 2003

본 연구는 된장 숙성 중 각종 미생물중에서 항산화 및 혈전 용해효소를 분비하는 균주를 분리 동정하고 이들 균주를 이용하여 기능성 항산화 및 혈전용해활성이 있는 된장을 제조하였다. 본 실험에서 된장에서 분리한 균주 중 1차적으로 항산화 활성 및 혈전용해 활성이 우수한 균주 BH-23을 선별하였다. 분리, 선별한 균주 BH-23은 형태학적, 생리화학적 및 생화학적 특성을 확인한 결과 Bacillus subtilis으로 잠정 적으로 결정하였고, 편의상 Bacillus subtilis BH-23으로 명명하였다. Bacillus subtilis BH-23의 최적 생육조건은 온도 $40^{\circ}C$, pH 5.0에서 가장 좋았고, 식염이 15%에서도 성장속도는 좋았다. 그리고 Bacillus subtilis BH-23의 항산화 활성 및 항혈전효소의 최적생성 조건은 본 균주의 성장조건과 거의 일치하였다. Bacillus subtilis BH-23을 이용하여 만든 제품과 시판된장과 비교 분석한 결과 Bacillus subtilis BH-23로 만든 된장은 시판된장보다 암모니아 취가 거의 없었으며 된장의 색깔도 탁하지 않았으며 풍미도 우수하였다. 따라서 Bacillus subtilis BH-23으로 만든 된장을 본래의 제품에 큰 영향이 없으면서 항산화 및 혈전용해 효소을 분비하는 기능성 된장을 제조할 수 있을 것으로 생각되어진다.

• 한국식품조리과학회지
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• 제8권2호
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• pp.95-105
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• 1992

This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating $(40{\pm}2^{\circ}C)$ and heating $(185{\pm}2^{\circ}C)$. The results were obtained as follws; 1. During incubation at $40{\pm}2^{\circ}C$, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA>Onion and Extract state were more effective man Raw state. also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment $(185{\pm}2^{\circ}C)$, AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and m any case, the adding states of seasoning vegetables into oils were more effective in Extract man Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

• 한국식품영양과학회지
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• 제26권4호
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• pp.563-568
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• 1997

갓김치의 발효과정 중 chlorophylls, chlorophyll de-rivatives 및 carotenoids의 함량 변화와 갓김치에서 얻어진 이의 조획분의 항산화성을 살펴보았다. 갓김치 발효기간에 따른 chlorophylls 및 carotenoids의 함량은 발효 7일 동안 chlorophylls가 pheophytins로 급격히 전환되었으며 chlorophylls와 함께 chlorophyllides는 높은 농도는 아니지 만 15일 까지는 존재하다가 그 이후 모두 pheophytins와 pheophorbides로 변했다. 갓김치 발효기간 동안 total chlorophylls에는 큰 변화없이 거의 일정하게 유지 되었으나 carotenoids는 발효 말기인 25일째에 초기 함량의 43.7%로 감소되었다. 갓김치에서 얻어진 chlorophylls와 carotenoids 조분획이 지방질의 자동산화에 미치는 영향을 조사하였을 때 $\alpha$-tocophe-rol 보다 높은 항산화성을 나타내었으며 발효기간에 따른 갓김치의 항산화성을 비교하였을 때 유의적으로 차 이는 없었다. 갓김치의 chlorophylls와 carotenoids 분획이 지방산의 산화에 대한 저해작용을 나타내는 동안 chlorophylls와 caratenoids의 감소율을 비교했을 때 총 chlorophylls가 총 caratenoids 보다 안정성이 높았다.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.93-101
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• 2017

This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.

• 한국식생활문화학회지
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• 제29권6호
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• pp.615-622
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• 2014

This study investigated the antioxidative properties of Yangha Buds (Zingiber Mioga R) and quality characteristics of Korean steamed-rice cake, Sulgidduk, prepared with Yangha Buds juice. Antioxidative activities were measured based on DPPH radical and ABTS radical scavenging activities, total phenol content, and total flavonoid content in Yangha Buds (water extract and juice). Sulgidduk was prepared by adding Yangha buds at concentrations of 0, 1, 2, 3, and 4% of juice. To analyze quality characteristics, proximate composition, color, texture profiles, and sensory evaluations were measured. As content of Yangha buds juice increased, L-value significantly decreased while a-value and b-value increased (p<0.05). For texture profiles, control group scored higher score for hardness as compared to groups added with Yangha buds juice. Springiness, chewiness, and adhesiveness were not significantly different among the groups. In the sensory evaluation, samples containing 3% Yangha buds juice showed better results for attitude. Based on these results, we suggest that Yangha buds are a good ingredient for increasing consumer acceptability and functionality of Sulgidduk.

• 한국조리학회지
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• 제22권8호
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• pp.99-108
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• 2016

This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.

• 한국식품조리과학회지
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• 제31권6호
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• pp.733-740
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• 2015

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

• 한국식품조리과학회지
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• 제29권2호
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• pp.115-122
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• 2013

This study investigated the quality and antioxidative properties of a Korean steamed-rice cake, Sulgidduk added with Prunus yedoensis Matsumura extract, and vitamin C. Sulgidduk was prepared by adding Prunus yedoensis Matsumura extract at 0, 0.1, 0.2, and 0.3% of rice powder. Antioxidant activities were measured by the scavenging activities of DPPH radicals, $ABTS^+$ radicals, $superoxide^-$ radicals and the reducing power. For analyzing quality characteristics, proximate composition, color, texture profile analysis, and sensory evaluations were measured. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk (p<0.001). As the content of Prunus yedoensis Matsumura extracts increased, L-values significantly decreased while the a-value and b-value significantly increased (p<0.001). For the texture profile analysis, the control group had a significantly higher value for hardness as compared to the Prunus yedoensis Matsumura extract-added groups (p<0.05). Springiness, chewiness and adhesiveness were not significantly different among the samples. In the sensory evaluation, the samples containing 0.1% and 0.2% Prunus yedoensis Matsumura extracts obtained better results in attribute. From these results, we suggest that Prunus yedoensis Matsumura is a good ingredient for increasing the consumer acceptability and the functionality of Sulgidduk.