• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.346-353
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• 2005

CThis study used HPLC to analyze the contents of 7 kinds of catechins, 4 kinds of theaflavins, and 2 kinds of methylxanthines in the following 6 kinds of commercial Korean tea: 2 green, 2 black, 1 jasmine and loolong. The following ranges in the 13 tea components of the 6 samples by ethanol extract were evaluated in mg/g: (-)-epigallocatechin, 0(black tea and jasmine tea) to 14.19(green tea); (-)-catechin 0; (+)-epicatechin, 0.62(bran rice-green tea) to 2.91(black tea); (-)-epigallocatechin gallate, 4.59(black tea) to 43.96(jasmine tea); (-)-gallocatechin gallate, 0.58(black tea) to 5.80(jasmine tea); (-)-epicatechin gallate, 5.63(bran rice-ueen tea) to 48.06(jasmine tea): (-)-catechin gallate, 0.26(black tea): theaflavif 0 to 3.66(black tea): theaflavin-3-gallate, 0 to 6.94(black tea): theaflavin-3'-gallate, 0 to 4.01(black tea); theaflavin-3,3-digallte, 0 to 10.25(black tea); caffeine, 4.60(bran rice-peen tea) to 26.44(black tea); and theobromine, 0.10(bran rice-green tea) to 1.81(jasmine tea). The contents of all components were lower by water extract than by ethanol extract. Therefore, total catechin (100.55, 45.88 mg/g) and theobromine (1.81, 0.86 mg/g) contents in jasmine tea, and theaflavin content (24.88, 1.36 mg/g) in black tea by ethanol and water extract were the highest. Caffeine content was the highest in black tea(96.48 mg/g) for the ethanol extract, and in jasmine tea (12.38 mg/g) for the water extract.

• Food Science and Preservation
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• v.21 no.3
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• pp.315-320
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• 2014

This study evaluated the effects of a gamma ray (GR), electron beam (EB), and X-ray (XR) to improve the safety of black pepper powder. The black pepper powder was irradiated by GR, EB, and XR at 2, 4, 6, 8, and 10 kGy. The results of the total bacterial populations in the black pepper power sample showed a similar effect on microbial decontamination for radiation sources. Radiation sensitivity ($D_{10}$ value) on the initial bacteria loads in the sample was 2.24 kGy in GR, 2.37 kGy in EB, and 2.75 kGy in XR. In addition, there were no differences among the radiation sources. The color values, such as L (lightness), a (redness), and b (yellowness), were not changed significantly. The sensory characteristics of GR, EB, and XR irradiated black pepper powder were decreased when the radiation dose increased, but there was no significant changes among the radiation sources. The results can be applied to investigate the effects of radiation sources on the microbiological and sensory characteristics of black pepper powder.

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1414-1417
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• 2004

As the major quality deterioration factor for black sesame Dasik during storage, texture hardening, loss of gloss and decrease of savory flavor are derived from sensory and texture analysis of fresh and two months-stored Dasik. Four kinds of corn syrup with different dextrose equivalent (DE) were applied and their effects on quality attributes of black sesame Dasik were examined to select the optimum corn syrup that could minimize the quality deterioration of black sesame Dasik during storage. Results of texture analysis and sensory evaluation of fresh and four weeks-stored Dasik at $25^{\circ}C$ suggested the possibility that the application of corn syrup with DE of 60~65 or oligosaccharide can minimize the quality deterioration of black sesame Dasik in terms of gloss, sweet flavor and texture hardening during storage.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.415-419
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• 2012

To know proper drying condition for making a safe Sunsik, uncooked food, microbial and physicochemical characteristics of cereal dried by hot-air drying was investigated. As moisture content of 3 Sunsik samples was reduced to about 8%, protein, carbohydrate, fat and ash content of those was increased. But approximate composition of black bean, black rice and glutinous millete and black bean showed little changes during hot-air drying (30, 40, $50^{\circ}C$). Lightness (L value), redness (a value) and yellowness (b value) was increased after hot-air drying. In case of black rice and glutinous millet, b value and L value wasn't changed individually. When we measured a texture for 3 kinds of raw cereal for, hardness of dried cereals was lower than raw cereals. Hardness of dried cereals was increasd as drying temperature was increased. As results of mocrobiologicl experiment for 3 kinds of sunsik on hot-air drying conditions, total cell count was reduced 2 log - 3 log and other pathogenic microorganism wasn't detected except B. cereus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.953-959
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• 2003

This study examined physicochemical properties of two waxy rice starches, shinsun and black rice starches. Proximate compositions of both samples were similar. The major minerals in the shinsun rice starches were Ca, Mg, P and Na, whereas those in black rice starches were Ca, P, Fe and Mg. The major particle size of shinsun rice starch was 6.97 micron and that of black rice starch was 6.27 micron. In iodine reaction, maximum absorbance wavelength (λmax) and absorbance at 625nm of black rice starch were higher than those of shinsun rice starch. Intrinsic viscosity of black rice starch (183mL/g) was higher than that of shinsun rice starch (178 mL/g). Water binding capacity was similar in both samples. Swelling power and solubility of black rice starch were lower than those of shinsun rice starch. X-ray diffraction patterns of all samples showed traditional A type of cereals as shown peaks at 15.2 (15.0), 17.2 (17.15), 18.05 (17.95), 23.25 (23.15)$^{\circ}$. The common shape of SEM was observed in both waxy rice starches.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1431-1435
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• 2007

Soybean curds were prepared by adding different levels (20, 40, and 60%) of small black soybean, and the quality characteristics of the soybean curds were investigated. The yield of soybean curd increased slightly with the increment of the levels of small black soybean, whereas L value (lightness) and b value (yellowness) decreased. Analysis of textural properties demonstrated that the addition of small black soybean lowered the hardness and chewiness of soybean curd, while it slightly increased the cohesiveness and adhesiveness. Antioxidant activities of soybean curd, soybean curd residue, and soybean curd whey were estimated by determining electron donating ability (EDA) to DPPH radical and superoxide dismutase (SOD)-like activity. These activities in all of the samples increased with the addition of small black soybean, especially in soybean curd residue and soybean curd whey; also, soybean curd whey containing small black soybean showed the highest activities.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.287-294
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• 2005

Three different gruels; $100\%$ rice, $70\%$ rice and $30\%$ sprouted black bean with sprout, and $100\%$ rice and $70\%$ sprouted black bean, were prepared. Organoleptic, chemical and rheological properties were compared according to the heating time and the quantity of water. Regarding to the the rheological properties, the gruel with $30\%$ rice and $70\%$ sprouted black bean with sprout revealed the lowest level of solidity and the highest level of viscosity among these three kinds of gruels. The chemical properties; pH, total sugar content and amylose content were similar each other. In terms of organoleptic properties, the best gruel was made with $30\%$ rice and $70\%$ sprouted black bean with sprout. In addition, the best cooking condition was found that 9 times of water to the weight of rice and sprouted black bean with sprout, was used follows by 40 minutes' heating.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.31-36
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• 1992

The antioxidative substances in black sesame and white sesame seed were investigated. The thiocyanate test indicated the presence of antioxidative substances in the extracts of black sesame seed as well as white sesame seed. The activity of white sesame seed was more strong than that of black sesame seed. The active components were discussed after purified using silica gel adsorption chromatography, Sephadex LH-20 chromatography, $C_{18}$ column chromatography, successively.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.728-734
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• 2017

After being subjected to different cooking methods, small black beans (Rhynchosia nulubilis) were investigated in order to assess the effects of the retained bioactive compounds. Using uncooked, pan broiled, boiled, steamed, and pressure cooked beans, the inhibitory effects of MCF-7 cell migration were evaluated at protein concentrations of 40, 160, and $640{\mu}m/mL$, using the Boyden's chamber assay. All protein concentrations (40, 160, and $640{\mu}m/mL$) of pan broiled beans showed significant reduction (59.83, 32.48, and 21.37%, respectively) in the rate of cell migration to the lower chambers (p-value less than 0.001). Estimated cell migration rates correlated to the exponential decay between experimentally measured cell migration rates and converted samples. The range of estimated cell migration rate for each 100 mg/mL of cooked sample was as follows: pan broiled (21.16%), boiled (22.48%), steamed (22.48%), pressure cooked (29.52%), and uncooked (35.03%) beans. Our study indicated that selective modifications of cooking methods for small black beans, such as pan broiling, ameliorated the inhibitory effects of MCF-7 cell migration. This suggests that optimized cooking methods increase the nutritional contents of the cooked food.