• Food Science and Preservation
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• v.21 no.6
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• pp.799-807
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• 2014

The purpose of this study was to examine the antioxidant activity and quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period. The viscosities of the yuzu juice groups were significantly higher than that of the control group (p<0.05). In terms of color, the L values of the yuzu juice groups were lower than that of the control group, and these L values significantly decreased during the storage period (p<0.05). In the meantime, the a values of the Y-75 and Y-100 groups significantly increased during the storage period (p<0.05). The DPPH free-radical scavenging activities of all the groups decreased during the storage period while the yuzu juice groups demonstrated higher DPPH free-radical scavenging activities compared to the control group (p<0.05). With an increment in the added amount of yuzu juice lower have been the acid values and peroxide values of yuzu juice groups than that of the control group even though they have been increased with the course of storage period (p<0.05). Based on these results, it can be concluded that yuzu juice added to the mayonnaise may be useful for improving its quality and storage stability.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.698-703
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• 2002

The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Four kinds of brown sauce were prepared to find the changes of physiochemical characteristics, such as pH, $\alpha$-amylase activity, color, viscosity and microorganisms in brown sauce during storage at 4$\^{C}$. The pH of 4 kinds of brown sauce ranged from 5.0 to 5.6, and these pH ranges were stable during storage period. The activity of $\alpha$-amylase was the highest in the brown sauce made with wine and some of chicken bones and the sauces stored for 2 ∼ 6 days. The brown sauce made with wine and some of chicken bones had 35.5% of reducing sugar, which was the highest among 4 kinds of brown sauce, and had the darkest color. Also the brown sauce with wine and some of chicken bones shooed low values of L, a, b after storage and the lowest viscosity among 4 kinds of brown sauce. But they all tended to have higher viscosity during storage, especially two days after. The sauce made with wine and some of chicken bones showed the least change of viscosity and the addition of wine in the sauce appeared to inhibit the microbial growth.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.123-123
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• 2003

야채 soup mix의 제조조건이 야채죽의 물리적 및 관능적 특성에 대한 영향을 조사하였다. Soup mix의 제조조건인 주입액의 양 (쌀 무게에 대한 물의 체적 비), 버섯, 당근 그리고 대파의 첨가량(쌀 무게에 대한 잣의 무게 비)에 따른 물리적 특성과 관능적 특성의 변화를 모니터링 하고자 반응 표면분석법 (response surface methodology, RSM)을 사용하였으며, 이때 실험계획은 중심합성계획법을 적용하였다. 요인변수(Xn)를 중심합성계획에 따라 17실험구로 구분하여 조리실험을 실시하였고, 이들 요인변수에 의해 영향을 받는 반응변수(Yn)는 야채죽의 물리적 특성으로 하여 회귀분석에 사용하였다. 회귀분석에 의한 모델식의 예측에는 SAS (statistical analysis system) program을 사용하였으며, 야채죽의 조리조건이 물리적 및 관능적 특성에 미치는 영향은 SAS program을 이용한 3차원 반응표면분석법으로 해석하였다. 야채의 배합비를 달리한 야채죽의 물리적 특성인 색도 L, a 및 b값에 대한 F-value는 자각 1.50, 11.75 및 5.58이고,유의수준이 각각 0.3044, 0.0019와 0.0169로서 a값과 b값의 유의성이 1% 수준에서 인정되어 이들 제조조건이 a값과 b값에 큰 영향을 미치는 것으로 나타났다. 점도와 퍼짐성에 대한 유의수준은 각각 0.6920과 0.7528이고, 반응표면회귀식의 $R^2$은 각각 0.4766과 0.4436으로 유의성이 인정되지 않았다. 고형분에 대한 유의수준은 0.2026이고 회귀식의 $R^2$는 0.7107으로서 버섯, 당근 및 대파 첨가량이 고형분의 변화에 영향을 미치지 않은 것을 알 수 있었다. 관능적 특성인 색상에 대하여 soup mix의 제조조건이 야채죽에 미치는 영향은 F-value는 6.23이고, 유의수준이 0.0124으로서 1%수준에서 유의성이 인정되었으며, 회귀식의 $R^2$은 0.8890이다. 향에 대한 유의확률은 0.4555이고 0.05이상이므로 유의성이 인정되지 않아 설정된 범위내에서 야채죽의 향에 대하여 크게 영향을 미치지 않는 것으로 나타났다. 점성에 대한 반응표면회귀식의 $R^2$은 0.8134로서 그 유의성이 5%수준에서 인정되었다. 맛과 전반적 기호도에 대하여 야채의 배합비에 따른 반응표면회귀식의 $R^2$은 각각 0.7374와 0.8651이며, 유의화률은 0.1578과 0.0228으로 나타나 전반적인 기호도에 대한 영향은 10% 유의수준에서 영향을 주었다. 결론적으로, 물리적 특성인 색도, 점성, 퍼짐성과 고형분의 함량은 관능적 특성인 색과 비교적 높은 정(正)의 상관을 나타내었으며, 관능적 특성인 향과의 상관은 유의성이 인정되지 않았다. 야채죽 제조를 위한 soup mix의 제조조건에 있어서 야채의 배합비는 색과 점성에 영향을 미치는 가장 주요한 조건이라고 생각된다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.105.2-106
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• 2003

배 폐과를 효율적으로 활용하여 식품소재나 이를 이용한 기능성식품 개발을 위하여 배 품종별 생장시기에 따른 이화학적 특성을 조사하였다. 나주 지역에서 생산한 풍수, 신고, 추황 등 3품종을 시료로 하여 생장시기에 따라 배 무게의 증가를 관찰하였고 표면의 착색도는 Hunter 색차계로 L, a, b값을 측정하였으며 수분함량은 상압가열건조법으로 측정하였다. pH와 가용성 고형물은 각각 pH meter와 refractometer로, 총산은 적정법으로 측정하여 citric acid로 나타내었다. 총당은 phenol-황산법으로, 환원당의 함량은 DNS법으로 정량 하였고 총탄수화물의 함량과 전분의 함량은 산 가수 분해시킨 후 DNS법으로 측정하였다. 유기산과 유리당은 HPLC를 이용하여 정성, 정량 분석하였다. 풍수 과중의 증가는 거의 직선적으로 증가하였고 신고와 추황은 생장전기에는 급속히 증가하다가 후기에는 완만한 증가를 보였다. 풍수는 L, a, b값이 모두 약간의 증가를 보였고 신고와 추황은 a값이 각각 -1.80, 4.01에서 9.22, 9.70으로 증가하였으며 L, b값은 큰 변화를 나타내지 않았다. 과피의 수분함량은 약 61%에서 79%로 증가하였고 과육의 수분함량은 76%에서 90%로 증가하였다. 풍수와 추황의 경우 과육의 수분함량은 생장초기에 이미 생장후기와 비슷한 수분함량 비율을 갖고 있는 것을 알 수 있었다. 3품종 모두 생장초기 총산의 함량은 수확시기의 함량보다 높았고 추황의 경우 성장이 진행됨에 따라 과피와 과육의 총산의 함량은 감소하다가 다시 약간의 증가 추세를 나타내었다. 유기산은 주로 tartaric acid, malic acid, oxalic acid, citric acid 그리고 shikimic acid가 검출되었고 수확시기에 3품종에서 모두 malic acid 함량이 가장 높았고 malic acid와 citric acid의 함량이 풍수와 신고에서는 약 0.3%, 추황은 0.4% 이상으로 나타났다. 또한 3품종 모두에서 총산과 같은 추세로 성숙기의 유기산의 함량이 생장초기의 함량보다 많이 감소되었음을 알 수 있었다. 배의 가용성 고형물은 전체적으로 과실의 성장이 진행됨에 따라 증가하는 추세를 나타내었다. 풍수와 신고 과피의 총당과 환원당은 거의 같은 추세로 증가하였고 성숙이 가까워지면서 환원당이 감소하였다. 배 과육의 총당과 환원당 또한 거의 같은 추세로 증가를 하다가 수확 전 20일 혹은 30일부터 총당의 함량은 계속 증가하지만 환원당의 함량은 큰 변화가 없는 것으로 나타났다. 배 과실의 전반 성장과정에 있어서 전분함량은 감소하였고 총탄수화물의 함량은 과육에서는 증가하나 과피에서는 반대로 감소하는 경향을 보였다. 풍수의 전분함량은 최고 2.19%에서 0.23%로 감소하였고 신고에서는 0.43%로 추황에서는 0.48%로 감소하였다. 배 유리당은 fructose, glucose, sorbitol, sucrose 둥 4종류의 당이 검출되었고 3품종 모두에서 생장과정 중 비환원당인 sucrose 함량은 계속 증가하였고 fructose, glucose, sorbitol의 함량(추황의 sorbitol을 제외)은 생장이 촉진됨에 따라 증가하다가 다시 점차적으로 감소하였다. 이러한 결과는 총당과 환원당의 측정결과와 일치한 것으로 나타났다. 결론적으로 배의 성장에 따라 산 함량은 감소하였고 당 함량은 증가하였다.

• The Journal of Natural Sciences
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• v.15 no.1
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• pp.97-109
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• 2005

This experiment was established to find out the effect of drying methods on the fruit and powder color of red pepper. Hunter's L, a, and b values of the dried fruit were also higher with the cut fruit in comparison with the whole or punched fruit. The Hunter's a value of the pepper powder after drying and grinding was slightly higher for the whole fruit with sun drying, but it was higher for the cut fruit in case of heat drying. The ASTA value was higher when pepper fruits were sun dried. For the heat drying, the value was higher with the drying temperature $60^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.453-458
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• 2013

This study was conducted to investigate the quality change of pork rectum by addition of maesil. pH of the pork rectum was decreased by the addition of maesil in a dose dependent manner. The changes in the L and a color values of both raw pork rectum and cooked pork rectum by storage were negligable. The b color value of raw pork rectum was certainly increased in the early stage of storage. The b value of cooked pork rectum, which was slightly dropped by addition of maesil, was decreased as storage progressed. In both raw and cooked pork rectum, thiobarbituric acid value (TBA) was significantly decreased in a dose dependent manner up to 5% addition of maesil. The volatile basic nitrogen (VBN) content in the ground pork rectum was conspicuously decreased by the addition of maesil. Consequently, the storage time of both raw and cooked pork rectum was extended more than 4 days by the 5% addition of maesil.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.55-60
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• 2009

This study was conducted to measure tea surface colors using the visible bands ($400{\sim}700$ nm) with near-infrared spectroscopy (NIRS). The surface colors of 117 tea products were measured with a colorimeter. The $a^*/b^*$ (CIE color scale) or a/b (Hunter color scale) ratios in different tea products accounted for about 99.7% of the variation in fermentation degree (FD), indicating that the $a^*/b^*$ (a/b) ratio is a very useful trait for assessing fermentation degree. Also tea powders were scanned in the visible bands used with NIRS. Calibration equations for surface colors and fermentation degree were developed using the regression method of modified partial least-squares (MPLS) with internal cross validation. The equations had low SECV (standard errors of cross-validation), and high $R^2$ (coefficient of determination in calibration) values with $0.779{\sim}0.999$, indicating that the whole bands ($400{\sim}2500\;nm$) with NIRS could be used to rapidly measure traits related to surface color, fermentation degree and other chemical components in tea products with high precision and ease at a time.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.473-477
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• 2013

The aim of this study was to identify the optimal ingredient-mixing ratio of Job's-tear and wheat flour subjected to extrusion. A modified distance-based mixture design analysis was chosen for the experimental design. The results showed that the bending failure force, the a-value, and the water absorbtion index (WAI) value had no correlation with the mixture ratio of Job's-tear and wheat flour. However, the diameter of the extrudates, the L- and b-values, and the water solubility index (WSI) value were all found to be correlated to the mixture ratio. While the first three values were determined using a linear model, the WSI value was determined using a quadratic model. The diameter and color had an inverse correlation to the mixture ratio: the higher the ratio of Job's-tear to wheat flour, the lower the diameter and darker the color. The L- and b-values were found to change in accordance with the mixture ratio of Job's-tear to wheat flour. The lowest WSI value was obtained at a 40:60 ratio of Job's-tear to wheat.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.115-130
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• 1999

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Citric acid was very effective for the repression of bacteria multiplying and browning of chopped garlic in 0.5%~1% concentration. Salt had an effect on the repression of bacteria multiplying and browning color of chopped garlic except for 1% NaCl. Synergy effect between citric acid and NaCl was also very good for the decreasing of bacteria multiplying and the maintaining of Hunter color of chopped garlic. Compounded effect among the GF, CA and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was best in chopping size 3mm(diameter) of chopped garlic and viscosity 4500cp. of chopped garlic.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.635-643
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• 2007

This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.