• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Food Science and Preservation
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• v.12 no.4
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• pp.395-401
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• 2005

This study was carried out to investigate the changes in the fermentation characteristics of Kimchi prepared with various salts (Korean solar salt, Chinese solar salt, washed and dehydrated salt, purified salt and a processed salt). Acidity appeared to increase most rapidly in Kimchi prepared with Korean solar salt and reached higher level. Total microbial count slowly increased at the beginning of fermentation and reached maximum on 6 days, then decreased slowly. The number of lactic acid bacteria was rapidly increased up to $4{\sim}6$ days, and thereafter decreased slowly. In conclusion, any significant differences in fermentation characteristics analyzed was not observed in Kimchi prepared with various salts except acidity.

• Food Science and Preservation
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• v.12 no.4
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• pp.336-343
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• 2005

This study was conducted to investigate the quality characteristics of candy products added with hot-water extract of korean mountain ginsengs as the useful food materials. Water content of the products were $0.41{\sim}0.88\%$. Candy product with $5\%$ addition showed the highest content($87.5\%$) in Brix. pH ranges of the products were $5.50{\sim}5.56$. In terms of Hunters color value, L value was lower in $10\%$ candy product(56.40) than that of other products, while a and b value were increased in $10\%$ candy product. Sucrose was the major free sugar of candy products, and major organic acids were malic, tartaric and citric acid. Free amino acids were predominantly arginine, serine, aspartic acid and proline. The major minerals were K, Mn, Na and Mg. Antioxidant activity of candy products were about $64.28{\sim}70.88\%$ compared to $96.81\%$ of BHA(200 ppm). Result of sensory evaluation of $10\%$ candy products gained higher sensory score in overall acceptance, compared to the other products.

• Food Science and Preservation
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• v.6 no.4
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• pp.417-423
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• 1999

Quality changes of crown daisy and kale were investigated during storage at 10$^{\circ}C$ after washing with cooled electrolyzed acid water at 3 times in 2 min. Total count and coliform count of crown daisy and kale after immersion in electrolyzed acid water were decreased to 1/130 and 1/1,170 of non-immersed crown daisy and to l/870 and l/470 of non-immersed kale. However total count and coliform count were increased to the similar levels of non-immesed and tap water immersed one after 6 days of storage. Weight loss of crown daisy and ka1e were lower than others for 3 days of storage but higher than that of one after that time. Decay rate of crown daisy and kale immersed electrolyzed acid water showed lower than that of non-immersed and tap water immersed one for 6 days. In case of kale, rupture strength was higher than others at just after immersion and showed similar values after initial storage period. Color value of both crown daisy and kale showed high L, b and low a value in the order of electrolyzed acid water, tap water and non-treatment. Chlorophyll content of crown daisy and kale were lower than those of others just after immersion in electrolyzed acid water, but showed rapid reduction in the order of non-treatment. tap water and electrolyzed acid water after 6 days. Overall organoleptic properties of crown daisy and kale in immersion electrolyzed acid water were higher than those of others.

• Food Science and Preservation
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• v.6 no.4
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• pp.398-401
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• 1999

This study was conducted to investigate the changes in qualities of soft persimmon by freezing and defrosting. Testing varieties were Sangjudungsi and Chunsdobansi that were cultivated on Sangju and Chungdo regions, chief cultivation of astringent persimmon in Kyongbuk province. Dropping time to 40 degrees below zero of the flesh was 10∼20 minutes longer in Chungdobansi than that in Sangiudungsi. Freezing temperature of astringent persimmon was 2∼3 degrees below zero. Occurence rates of cracked fruit during freezing storage were 24.5% in Sangjudungsi and 15.5% in Chungdobansi. Defrosting of Sangjudungsi and Chungdobansi took 150 minutes and 120 minutes at 5$^{\circ}C$, respectively. L values of chromaticity were some lower after defrosting than that of frozen soft persimmon, and a and b values decreased during defrosting rapidly. Soluble solid contents of frozen soft persimmon almost didn't change during freezing, that is, harvesting, softening, frosting and defrosting steps. Defrosting completion time to core part took 4 hours and 30 minutes in Sangjudungsi and 4 hours and 20 minutes in Chungdobansi at ordinary temperature (10.9∼14.8$^{\circ}C$).

• Food Science and Preservation
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• v.14 no.2
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• pp.136-141
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• 2007

The effects of various concentrations (0.01% 0.02% both v/v) of a Turmeric (Curcuma aromatica Salab.) ethanol extract (CE) on the shelf life of tofu were investigated during tofu storage for 12 d at $25^{\circ}C$. The total number of bacteria in tofu containing 0.02% CE was ca. 100 1,000-fold lower than that of the control after this period Tofu containing CE had a lower pH then did control curd, but was higherin titratable acidity, during the storage period. Measurement of hardness, cohesiveness, and springiness of tofu containing CE were higher than those of control during storage. Each of these parameters of texture value improved (increased) with an increase in the concentration of CE in tofu The degree of whiteness of tofu did not differ between samples with or without CE. The yellowness of tofu increased after addition of CE. The overall acceptability of tofu containing CE was lower than that of control.

• Food Science and Preservation
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• v.18 no.6
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• pp.836-843
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• 2011

The purpose of this study was to develop a functional hasuo (Polygoni Multiflori Radix) muffin prepared via the replacement of sucrose (SM) with oligosaccharide (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide). The fructooligosaccharide-added hasuo muffin showed the highest weight while the volume and specific volume were lower in the oligosaccharide-added group than in the sucrose-added sample. The pH of the sucrose-added sample was higher than that of the oligosaccharide-added sample. The lowest lightness value was found in the sucrose-added sample, but the highest redness and yellowness values were found in the sucrose-added sample. The springiness and cohesiveness were highest in the fructooligosaccharide-added sample. The DPPH-radical-scavenging activity of the hasuo muffin including sucrose was 38.67, while that including the oligosaccharide group ranged from 42.87 to 65.95. In the sensory evaluation of the hasuo muffin, the fructooligosaccharide-added sample obtained the highest score in after-swallow, flavor, taste, and texture. The hasuo muffin with fructooligosaccharide and isomaltooligosaccharide obtained high scores in overall acceptability. These results suggest that hasuo muffin with fructooligosaccharide and isomaltooligosaccharide have the potential to become commercially successful muffins.

• Food Science and Preservation
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• v.19 no.4
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• pp.539-546
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• 2012

In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at $4^{\circ}C$ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter's color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7~22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13~7.60 log CFU/g at 7~14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.

• Food Science and Preservation
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• v.18 no.6
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• pp.869-874
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• 2011

The objective of this study was to evaluate the palatability traits of muffins prepared with red wine(RW). Muffins were prepared by replacing the water with RW (0, 30, 60, and 100%). The addition of red wine significantly decreased the lightness values and increased the redness values. The specific gravity of the dough tended to decrease with increasing RW, respectively. The volume of the muffin increased with an increase in RW. The muffins containing 100% RW showed the lowest weight, but there was no significant difference among the control, 30% RW, and 60% RW samples in this regard. Increasing the amount of RW added in the muffins increased both the baking loss rate (%) and the specific volume (mL/g) (p<0.05). The hardness and gumminess were higher in the control than in the RW muffins (p<0.05). The muffin with 30% RW was the lowest in cohesiveness, but the springiness of the samples was not significantly different (p<0.05) among the samples. In the sensory evaluation, the external color of the control was the highest (p<0.05). The flavor, taste, texture, and overall acceptance were highest in the muffins with 60% RW (p<0.05).

• Food Science and Preservation
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• v.18 no.6
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• pp.859-868
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• 2011

This study was conducted to determine the appropriate mixing ratio of Koji and rice Doenjang. Brown rice Doenjang (BR) was prepared with three different ratios of cooked soybean to brown rice Koji [1.5:1 (BR-1); 2:1 (BR-2); and 3:1 (BR-3)], and polished-rice Doenjang (PR) was prepared with cooked soybean and polished-rice Koji (2:1). The components related to the quality of Doenjang were analyzed during 60-day aging. No significant differences were found in the moisture and salt contents between the brown rice Doenjang and the polished-rice Doenjang. The pH, titratable acidity, and bacteria cells increased at 20-30 days aging time, and decreased thereafter. The reducing-sugar and ethyl alcohol contents, on the other hand, increased at 10-20 days previously. These analytical values of the physicochemical and microbiological characteristics increased with the increase in the percentage of koji in each Doenjang. The amino-nitrogen and free-amino-acid contents showed the highest levels in BR-1: 887.6 and $4047.0{\pm}1.5$ mg%, respectively. The ${\gamma}$-aminobutyric-acid (GABA) contents slightly increased with increasing aging time. In the color of Doenjang, the lightness and yellowness increased along with the aging time, but the redness decreased as the aging time increased. These results showed that BR-1 processed the fermentation the fastest compared with the others. Moreover, the reducing-sugar, ethanol, and free-amino-acid contents as palatable components increased rapidly until 30 days aging time.