• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.277-284
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• 2005

Micro-filtration (MF) or ultra-filtration (UF) system with hollow-fiber cartridge was introduced in order to improve the Quality level of commercial foxtail millet Yakju, which has an off-flavour and/or undesired colour after the thermal treatment. The filtration effects of cartridges such as MF (0.65, 0.45, 0.2, 0.1 $\mu$m) and UF (500 K dalton) were investigated. The physicochemical and sensory characteristics of the Yakju were then evaluated during the 6 months storage at room temperature. The exclusion ability of microorganism in samples was confirmed in all cartridges, but 0.45 pm MF-cartridge was suitable in the Yakju manufacture due to its superior filtration rate and efficiency. Changes in reducing sugar and colour difference of foxtail millet Yakju untreated or treated by heat ($65^{\circ}C$${\times}$10 min) were observed during the storage; after 6 months the L-value of thermal-treatment sample was decreased and its b-value, however, significantly increased so that its color became dark, in comparison to non-thermal treatment sample. This decrease of reducing sugar is assumed that color change is associated with non-enzymatic browning reaction. Sensory Quality of foxtail millet Yakju produced by non-thermal treatment was better than that of thermal treatment.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1557-1562
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• 1999

As a series of studies on the preservation methods for boiled-dried anchovies, determination of sorption properties and shelf-life prediction were made for the samples. Dried anchovies, which were gamma-irradiated at pre-established dose (5 kGy) after packaging in both a polyethylene film (PE, 0.1 mm) and a laminated film $(nylon\;15\;{\mu}m/polyethylene\;100\;{\mu}m,\;NY/PE)$, were subjected to a quality evaluation during 4 months at different storage conditions, such as $15^{\circ}C/68%\;RH,\;25{\circ}C/75%\;RH,\;and\;35^{\circ}C/84%$ RH. The sample showed 5.47% of BET monomolecular layer moisture content and the corresponding water activity, 0.15. The velocity constants of browning reaction and organoleptic changes in the sample were in proportion to storage temperature, and $Q_{10}$, values were ranged from 2.17 to 2.40 in a given packaging and irradiation conditions. In the shelf-life prediction of the stored sample at $25^{\circ}C$, non-irradiated groups packaged in PE and NY/PE were 84 days and 125 days. While 5 kGy-irradiated groups in the same packaging were 126 days and 138 days, respectively. This finding proved the efficacy of laminated-film packaging and irradiation treatment in preserving the quality of dried anchovies.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.628-634
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• 2003

To investigate the effects of storage and pasteurization temperature on the quality of kiwi juice $(13.5^{\circ}Brix)$, the Kiwi juice was pasteurized at 65, 75 and $85^{\circ}C$ for 15 sec. The microbial, physicochemical measurements and sensory evaluations were conducted at the same condition during storage at 4 and $25^{\circ}C$ for 30 days. Most of the vegetative bacteria cells in kiwi juice were destroyed by heat treatment over $65^{\circ}C$, and they did not actively grow in kiwi juice after pasteurization. The D values of bacteria in kiwi juice by tubular type of heating exchange were 4.17, 1.47 and 0.81 sec at 65, 75 and $85^{\circ}C$, respectively. The growth of microorganisms during storage were not detected in the most samples. The amounts of vitamin C decreased as the pasteurization-storage-temperature and storage time increased. While reducing sugar increased as the pasteurization-storage temperature-storage time increased, it decreased rapidly after 20 days of storage. Hunter's color values L, a and b of stored kiwi juice were decreased at all storage conditions, browning reaction rate increased as the pasteurization-storage-temperature was decreased.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.659-665
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• 2006

The effects of resistant starches on the quality characteristics of cookies were investigated by the physicochemical, instrumental and sensory properties of RS-added flours and cookies. Retrograded RS3 by autoclaving-cooling cycle and cross-linked RS4 after annealing treatment were used. The protein content of RS-added flour decreased, but the ash content of RS4-added flour increased slightly with increasing RS content. The RS levels of wheat flour, RS3- and RS4-added flours were 7.0%, 9.6-13.4% and 11.5-17.9%, respectively. The swelling powers of RS-added flours at 80$^{\circ}C$ decreased, but the solubility of RS3-added flour increased by 2-3 fold compared to that of control flour. Initial pasting temperature increased, but peak, holding, and final viscosities decreased with increasing RS content. The retrogradation degree of RS-added flours was lowered, because of the decreased consistency and breakdown viscosity. The yellowness of RS3-added flour increased with increasing RS3 content which induced browning reaction during baking. On the sensory test, RS-added cookies were significantly different in shape, color and overall quality (p<0.05), and their texture also affected. Overall quality was higher in peanut cookies than in AACC standard cookies and RS addition (up to 30%, w/w), regardless of the RS type, improved the cookie quality.

• Food Science and Preservation
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• v.18 no.6
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• pp.907-915
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• 2011

Moju is a low-alcoholic beverage made by filtering after boiling a mixture of makgeolli, ginseng, arrowroot, licorice root, cinnamon, jujube, ginger, and raw sugar. It is known to alleviate hangovers. To provide information for use in the development of palatable Moju, this study evaluated the physicochemical and sensory properties of 22 kinds of Moju being sold at different restaurants in Jeonju city. The mean values of obtained in the physicochemical analysis were as follows: water content, 91.28%; alcohol content, 1.09%; pH, 4.25; total acidity, 0.27%; reducing sugar content, 40.68 mg/mL; soluble solid content, 13.75 $^{\circ}Brix$; and viscosity 11.19 cP. The Lactic-, malic-, and citric- acid contents were higher than the contents of other organic acids. The sucrose content was higher than the contents of other free sugars. The mean value of the free amino acids was 175.3 mg%, lower than that of Takju, the main ingredient of Moju. It was considered that the free amino acids in Takju can be used as a substrate for the browning reaction in the process of Moju manufacture. In the sensory evaluation, the Moju with 0.15~0.25% total acidity, 10.6~13.4 $^{\circ}Brix$, and 5.73~9.57 cP was preferred.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.14-32
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• 2022

BACKGROUND/OBJECTIVES: Peroxisome proliferator-activated receptor-gamma co-activator-1α (PGC-1α) has a central role in regulating muscle differentiation and mitochondrial metabolism. PGC-1α stimulates muscle growth and muscle fiber remodeling, concomitantly regulating lactate and lipid metabolism and promoting oxidative metabolism. Gynostemma pentaphyllum (Thumb.) has been widely employed as a traditional herbal medicine and possesses antioxidant, anti-obesity, anti-inflammatory, hypolipemic, hypoglycemic, and anticancer properties. We investigated whether G. pentaphyllum extract (GPE) and its active compound, gypenoside L (GL), affect muscle differentiation and mitochondrial metabolism via activation of the PGC-1α pathway in murine C2C12 myoblast cells. MATERIALS/METHODS: C2C12 cells were treated with GPE and GL, and quantitative reverse transcription polymerase chain reaction and western blot were used to analyze the mRNA and protein expression levels. Myh1 was determined using immunocytochemistry. Mitochondrial reactive oxygen species generation was measured using the 2'7'-dichlorofluorescein diacetate assay. RESULTS: GPE and GL promoted the differentiation of myoblasts into myotubes and elevated mRNA and protein expression levels of Myh1 (type IIx). GPE and GL also significantly increased the mRNA expression levels of the PGC-1α gene (Ppargc1a), lactate metabolism-regulatory genes (Esrra and Mct1), adipocyte-browning gene fibronectin type III domain-containing 5 gene (Fndc5), glycogen synthase gene (Gys), and lipid metabolism gene carnitine palmitoyltransferase 1b gene (Cpt1b). Moreover, GPE and GL induced the phosphorylation of AMP-activated protein kinase, p38, sirtuin1, and deacetylated PGC-1α. We also observed that treatment with GPE and GL significantly stimulated the expression of genes associated with the anti-oxidative stress response, such as Ucp2, Ucp3, Nrf2, and Sod2. CONCLUSIONS: The results indicated that GPE and GL enhance exercise performance by promoting myotube differentiation and mitochondrial metabolism through the upregulation of PGC-1α in C2C12 skeletal muscle.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.1007-1016
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• 2023

In this study, the effect of functional substances such as polyphenols and flavonoids contained in large quantities in red ginseng and herbal medicines on the antioxidant activity properties and flavor effect were investigated by increasing the content and activity of functional ingredients by convert red ginseng through a steaming heat-drying process compared to the traditional dry processing method of ginseng and herbal medicines. According to the experimental results, the addition of pre-heat treatment significantly increased antioxidant properties such as DPPH radical scavenging ability, polyphenols, and flavonoids. In addition, during the steaming and heat-dried red ginseng manufacturing process, the amino-carbonyl browning reaction was promoted, resulting in increased brownness and a savory flavor. However, the content of ginsenosides, the main medicinal ingredient in red ginseng, became the main cause of the bitter and harsh taste. In addition, the bitter and harsh taste of red ginseng has been significantly improved by roasting and producing powder, but on the other hand, Radix Angelicae sinensis, polymorphic angelica and Peony, which are used as main medicinal ingredients in oriental medicine for nutritional tonic prescriptions such as 10 herbal medicine and 4 herbal medicine have a very strong herbal medicine-specific flavor and have a bitter and harsh taste. It is so strong that in order to use it as an instant extraction material, it was reviewed that a steaming and heating manufacturing method was needed during the manufacturing process.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.534-540
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• 2007

In this study, waxy rice starch was chemically modified using phosphorous oxychloride ($POCl_3$, 0.002-0.008%). Then the physicochemical properties of resulting cross-linked waxy rice starches were investigated in order to reduce the steeping time of Yukwa (a Korean oil-puffed rice snack) processing. The swelling powers of the cross-linked waxy rice starch samples were higher than the native waxy rice starch at temperatures above $60^{\circ}C$, and their increases were proportional to the $POCl_3$, concentration. The solubility of the cross-linked waxy rice starch was lower (1.6-3.4%) than the native waxy rice starch (2.7-6.1%). However, the moisture sorption isotherm of the cross-linked waxy rice starch was not significantly different from the native waxy rice starch. The rapid visco analyze. (RVA) pasting temperatures $(65.4-67^{\circ}C)$ of the cross-linked waxy rice starch were lower than those of the native starch $(67^{\circ}C)$. The RVA peak viscosities (287-337 RVU) of the cross-linked waxy rice starch were higher than that of native starch (179 rapid visco units (RVU)), and increased with increasing $POCl_3$ concentration. For the differential scornning calorimeter thermal characteristics, although Tc shifted toward higher temperatures with cross-linking, the To, Tp, and amylopectiin melting enthalpy of the cross-linked waxy rice starch showed no differences compared to the native waxy rice starch. The X-ray diffraction patterns of both the native and cross-linked waxy rice starches showed typical A-type crystal patterns, suggesting that cross-linking mainly occurs in the amorphous regions of starch granules. Therefore, the cross-linking reaction did not change the crystalline region, but altered the amorphous region of the waxy rice starch molecules, resulting in changes of solubility and RVA pasting properties in the cross-linked waxy rice starch. In summary, since cross-linked waxy rice starch has a high puffing efficiency and no browning reaction, it may be applicable for Yukwa processing without a long steeping process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.493-501
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• 1986

The present work aims to estimate the effect of heat treatment on the in vitro protein digestibility and formation of trypsin inhibitor or trypsin indigestible substrate(TIS) of raw and defatted flounder. It was also carried out to assess the formation of lipid-protein complexes under the conditions of different ratio of lipid addition. The in vitro protein digestibility increased when steamed for 5 min showing $88.09\%$ in raw and $90.56\%$ in defatted samples, respectively. After 40 min steaming, the digestibility decreased by $2{\sim}4\%$. As for microwaving, heating for 1 min resulted in slight increase of digestibility, however, heating for 7 min did decrease of digestibility by $3{\sim}4\%$ for both raw and defatted materials. There was no difference in fatty acid composition found with heat treatment. The major fatty acids of flounder meat were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5},\;C_{22:6}$ and the ratio of the unsaturated to saturated was 67.3:32.6. Fat oxidation and nonenzymatic browning were enhanced by heat treatment and protein solubility decreased necessarily as the brown pigment formation increased. On the other hand, the effects on the digestibility and TIS of the complexes formed from interaction of lipid and myofibrillar or meat protein of flounder were examined. The interaction of protein with lipid was considered to mostly contribute to the drop of digestibility of fish products. The digestibility of myofibrillar protein was $93.72\%$ for flounder, and it generally decreased as the amount of lipid added to protein and reaction time increased. Also mixed and heated samples were more active in digestibility decline than those mixed after heating. The result probably indicated that lipid-protein interaction was involved in the drop of digestibility which coincided with protein denaturation.

• Korean Journal of Agricultural Science
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• v.8 no.1
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• pp.117-125
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• 1981

The changes in chemical compositions of chestnuts were tested during processing in order to elucidate the effects of heat treatments such as boiling, steaming and roasting on the flesh compositions. The results obtained were as follows. 1. The chemical compositions of raw chestnuts were: moisture, 59-61%; total sugar, 24-27%; crude fat, 0.3%; crude fiber, 0.6-0.9%; ash, 1.0%; amino nitrogen, 0.3%; vitamin C, 20-22 mg%; and tannin, 40-48%. 2. The moisture contents were increased to 63.8% by the boiling and to 70.27% by the peeling and boiling from 59.41% of raw ones respectively, whereas decreased to 54.11% by the roasting. 3. Contents of crude protein were decreased to 8.04% by the peeling and boiling procedure from 8.72% of raw ones, and those of amino nitrogen also revealed a decreasing tendency by the heat treatments. However, no significant change was observed in crude fat content. 4. Total sugar contents were decreased by the peeling and boiling procedure approximately 3.0%, whereas reducing sugars were increased 2 to 3 times in the all treatments. 5. Vitamin C contents were decreased 72.0 to 78.0 % by the boiling procedure, 64.2% by the steaming, 51. 6% by the roasting as compared with the raw ones. Tannin contents were increased 11.0% by the boiling, and 46.0% by the roasting respectively, whereas decreased 22.0% by the peeling and boiling procedure. 6. The color was changed to brown with different degree, during the boiling, steaming and roasting procedure. The 0.1% solution of alum appeared to be effective in reducing the browning reaction during the heat treatments.