• Korean journal of food and cookery science
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• v.17 no.3
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• pp.195-203
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• 2001

The purpose of study was to improve the storage time of breads with spices. The quality of breads with garlic, ginger and cinnamon powder containing 1 % concentration were investigated using sensory and mechanical evaluation. For 14 days, total microbial count and chemical properties were analyzed at 18$^{\circ}C$. The result of sensory evaluation was not significantly different between control and breads with spices powder. But breads with spices powder were significantly higher than control in texture and acceptability. Especially, bread with cinnamon powder was most favorable in acceptability. The result of total microbial count showed that breads with spices powder were reduced with storing time passed and bread with cinnamon powder was most reduced in breads with spices powder. ks storing time passed, moisture contents and pH range were decreased and L, a and b value were decreased in all breads. Hardness, gumminess and brittleness of torture analysis were increased as storing time passed, but springiness and cohesiveness were decreased. A negative correlation was observed between the sensory and mechanical properties in general. Sensory Properties of springiness and swelling were positively correlated with the acceptability. In the analysis of correlation between the chemical and mechanical properties showed that lightness of mechanical properties had positive correlation with pH range and moisture contents. Moisture contents of chemical properties had negative correlation with hardness, but had positive correlation with cohesiveness of mechanical properties.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.249-255
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• 2014

Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.169-182
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• 2014

This study investigates the physicochemical quality characteristics of tomato sauce added with different kinds of pimpinella brachycarpa. The results are as follows. The pH of tomato sauce added with freeze-dried pimpinella brachycarpa, in contrast to the tomato sauce with raw pimpinella brachycarpa, decreased as the addition quantity of the sample increased. As for sugar content, PBP0 with Pimpinella brachycarpa contained was shown to be the highest with 10.83. For chromaticity, all values (e.g, L, A and B) of tomato sauce added with pimpinella brachycarpa and with freeze-dried pimpinella brachycarpa decreased showing significant differences among the samples as the addition quantity of the samples increased. With increased addition quantity of the sample with freeze-dried Pimpinella brachycarpa, its water content decreased. PBP4, addition group with 4% of freeze-dried Pimpinella brachycarpa, was shown to be the highest DPPH free radical scavenging activity as 29.58. When adding Pimpinella brachycarpa to tomato sauce, a total number of micro-organisms decreased. In case of adding raw Pimpinella brachycarpa rather than freeze-dried Pimpinella brachycarpa, it created a further effect on an inhibitive action of growing and developing micro-organisms. In the preference of tomato sauce with Pimpinella brachycarpa, PBF2 with 2% of Pimpinella brachycarpa had the highest score as 5.1 for the color. For taste, 3.7, the lowest taste score, was shown in PBF1with 1% of Pimpinella brachycarpa. The overall preference revealed that PBF2 was the highest scoring 5.8.. PBF3 was scored highest with 5.9 for overall preference. From the comprehensive findings, 2~3% of the addition ratio between raw Pimpinella brachycarpa and freeze-dried Pimpinella brachycarpa in the production of tomato sauce is considered the most preferable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.439-445
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• 2014

This study aimed to determine the quality characteristics of ginseng seed oil as well as evaluate the efficacy of ginseng seed oil as a food resource. Ginseng seed oil was obtained by different extraction methods; from solvent extraction oil, supercritical fluid extraction oil, and screw pressed extraction oil. Total unsaturated fatty acids were present at 97.72~97.92%. Oleic acid (80.13~81.16%) was the highest, followed by linoleic acid (14.98~15.69%). The total phenol content (mg gallic acid equivalent/100 g oil) was higher in screw pressed extraction oil ($56.32{\pm}1.47$) compared to others. ${\gamma}$-Tocopherol was only present in ginseng seed oil and screw pressed extraction oil showed the highest levels of ${\gamma}$-tocopherol ($5.95{\pm}0.25$ mg/100g oil) among the tested samples. Screw pressed extraction oil showed the greatest oxidative stability with an induction time of 16.58 hours. Acid values and peroxide values of ginseng seed oil increased with increasing storage period. The total phenol and ${\gamma}$-tocopherol contents were higher in screw pressed extraction oil than in other ginseng seed oils, which suggests that screw pressed extraction oil has the greatest oxidative stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1061-1070
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• 2017

This study examined the physicochemical properties and protective effects of Corni fructus treated with pressurized-steam (through $121^{\circ}C$, $1.2kgf/cm^2$, 0.5 h, 1 h, 2 h, and 3 h) against $H_2O_2$-induced cytotoxicity on L132 cells. The color values of the untreated Corni fructus powder were higher than those of Corni fructus after the pressurized-steam treatment (PSC), and those of PSC improved with a decrease in treatment time. At the observation by pressurized-steam treatment for more than 2 h, the color was changed to black, and its gloss was lost. The major constituents in PSC (2 hours) were the total sugar (468.53 mg/g), reducing sugar (385.55 mg/g), and total phenol (37.32 mg/g), respectively. The main components in the free sugars of PSC (2 h) were fructose, glucose, and sucrose, at 207.72 mg/g, 219.40 mg/g, and 4.31 mg/g, respectively. The gallic acid in the phenol compounds and 5-(hydroxymethyl) furfural in the furan compounds of PSC (2 h) improved with increasing treatment time. The main components in iridoid glycoside of PSC (2 h) were morroniside, loganin, and lognic acid, which improved with decreasing treatment time. The L132 cell growth inhibition activities of all the extracts were significantly higher than that of the control. The protective effects against the $H_2O_2$-induced cytotoxicity on L132 cells of PSC (2 h) was 102.82% (at $1,000{\mu}g/mL$) higher than those of the other extracts. This suggests that Corni fructus by PSC is useful for functional food materials in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1071-1080
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• 2017

This study examined the adhesiveness of beneficial intestinal bacteria to whole-grains using confocal scanning laser microscopy (CLSM), to demonstrate the prebiotic effects of whole-grains, and to develop prebiotic puffed snacks with these whole-grains. CLSM has been used to observe the adhesiveness of Lactobacillus acidophilus, which belongs to beneficial intestinal bacteria, to whole-grain powders using optical sectioning techniques. The enhanced effects on the growth of beneficial intestinal bacteria with the hot water grain extract were verified using an indirect count method. Finally, a puffed snack was produced with the prebiotic effect and the quality was evaluated by checking the chromaticity and degree of hardness. As a result, L. acidophilus exhibited adhesive ability to whole-grain powders and growth of selected beneficial intestinal bacteria were improved significantly. The Hunter L value of the developed puffed snack increased when seasoning was added. The hardness of the puffed snack with seasoning was higher than that of the control. The results of a sensory evaluation showed that the puffed snack with seasoning was highly rated in the overall preference compared to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.326-335
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• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.281-286
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• 2014

This study was carried out to develop Yakju, a new kind of Korean traditional rice wine added with bamboo ethanol extract and characterized by containing various health benefits. The wine with bamboo ethanol extract was fermented by adding ginger and pear to improve flavor and quality. Several quality characteristics and physiological functionalities of Yakju were investigated. When bamboo ethanol extract was added to Yakju, the pH level decreased compared to that of the control. However, total acidity and soluble solid levels were higher than those of the control. The alcohol content of Yakju added with bamboo ethanol extract was slightly higher than that of the control. In examining the colors of Yakju containing bamboo ethanol extract, L value was lower than that of the control, whereas b value and brownness were higher. Various organic acids such as citric acid, malic acid, succinic acid, lactic acid, and acetic acid were determined, and the main organic acid among them was lactic acid. Various free sugars such as sorbitol, glucose, and fructose were detected and glucose was the most abundant. Total polyphenol content of Yakju added with bamboo ethanol extract was lower than that of the control. Further, electron-donating ability ranged from 23.8~40.0%, which was higher than that of the control. Nitrite scavenging ability of Yakju added with bamboo ethanol extract ranged from 15.2~36.4%, which was higher than that of the control at pH 6.0. Sensory evaluation of Yakju showed that bamboo ethanol extract+ginger as well as bamboo ethanol extract+ginger+pear treatment significantly increased flavor, taste, and overall acceptance compared to the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1839-1846
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• 2015

The purpose of this study was to evaluate the effects of cultivar and milling degree of barley on quality characteristics of Makgeolli as well as compare differences between barley Makgeolli and rice Makgeolli. Saessal-bori groups (Ss-4, Ss-12, and Ss-18) showed dry lees contents of 92.3 g, 69.4 g, and 63.8 g, respectively, whereas Huinchalssal-bori groups (Hcs-6, Hcs-14, and Hcs-20) showed contents of 62.3 g, 42.2 g, and 32.2 g. There were significant differences in quality characteristics between milling degrees and cultivars (P<0.05). The moisture, ash, crude protein, and crude fat contents of raw materials decreased with elevated milling degree. Especially, ash content of raw materials had a direct effect on Makgeolli. The pH, total acidity, and amino acidity milling with elevated decreased degree. There were no differences in total sugar or alcohol content in Makgeolli according to milling degree of barley, whereas there were significant differences between cultivars. Barley Makgeolli showed total sugar and alcohol contents of $10.7{\sim}11.8^{\circ}Brix$ and 14.07~15.07%, respectively, which were significantly lower than $12.0{\sim}12.2^{\circ}Brix$ and 17.27~17.77% in rice Makgeolli (P<0.05). Differences in colors of raw barley according to milling degree had effects on chromaticity of Makgeolli; as milling degree increased, L and b values increased. Lactic acid bacteria counts were 7.21, 6.99, and 6.67 log CFU/mL in Ss-4, Ss-12, and Ss-18, respectively, as well as 6.14, 5.39, and 5.65 log CFU/mL in Hcs-6, Hcs-14, and Hcs-20, which suggests significant reductions with increased milling degree (P<0.05). The same trend was observed in yeast as a key quality of Makgeolli. Suspension stability differed depending on milling degree, so it is expected that suspension stability can be improved by adjusting milling degree.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1130-1137
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• 2016

In this study, we investigated the quality, antioxidant properties, and sensory characteristics of tofu coagulated with 'Tsugaru' apple (Malus domestica Borkh) juice. Yield, $^{\circ}Brix$, pH, total acidity, total polyphenol content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 'Tsugaru' apple juice were 60%, 10.3, 3.89, 0.51%, 2.26 mg gallic acid equivalent (GAE)/g, $20{\mu}g$ L-ascorbic acid equivalent (AE)/g, and $75{\mu}g$ AE/g, respectively. In case of Tofu coagulated with 20% (w/v) 'Tsugaru' apple juice, yield, $^{\circ}Brix$, pH, total acidity, hardness, chewiness, cohesiveness, total polyphenol content, ABTS radical scavenging activity, and DPPH radical scavenging activity were 165%, 6.23, 0.27%, 513 g, 315, 0.61, 12.04 mg GAE/g, $80.67{\mu}g$ AE/g, and $92.32{\mu}g$ AE/g, respectively. Both the manufacture yield and pH of tofu decreased with increasing amount of 'Tsugaru' apple juice, whereas total acidity increased. Regarding the texture and chromaticity of tofu coagulated with increasing amounts of 'Tsugaru' apple juice, hardness, chewiness, and a- and b-values increased, whereas cohesiveness and L-value both decreased. In terms of antioxidant activities, total polyphenol content and DPPH radical scavenging activity increased, whereas ABTS radical scavenging activity was maintained within a certain range. Finally, concerning the sensory evaluation (taste, color, flavor, and overall preference) of tofu coagulated with 30% (w/w) 'Tsugaru' apple juice showed the highest scores. Taken together, these results support the possible use of 'Tsugaru' apple juice in producing various foods, as addition of juice enhanced quality, antioxidant properties, and sensory characteristics of tofu.