• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1518-1524
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• 2016

This study was performed to minimize quality degradation of concentrated strawberry puree after $90^{\circ}C$ for 5 min by heat treatment with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. The highest color value was 1% CA+1% ASM (13.027), followed by 1% CA (9.539) and control (6.905). Anthocyanin contents were also 1% CA+1% ASM (3.049 mg/100 g), 1% CA (1.140 mg/100 g), and control (0.757 mg/100 g) in sequence. The DPPH radical scavenging activities of control, 1% CA, and 1% CA+1% ASM were 58.148, 72.638, and 83.736%, respectively. The color values, anthocyanin contents, and DPPH radical scavenging activities were significantly different at P<0.05 between control and 1% CA+1% ASM treatment. For the results of overall preference for hedonic test, there was no significant difference at P>0.05 among the three samples. During heat treatment, quality degradation of concentrated strawberry puree was reduced by 1% CA+1% ASM treatment, which is expected for new acidulants.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.496-501
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• 2016

This study was conducted to minimize the quality degradation of concentrated blueberry juice after $90^{\circ}C$ treatment for 5 min by means of citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. The highest anthocyanin content was observed at 1% CA+1% ASM (65.747 mg per 100 g) followed by 1% CA (46.022 mg per 100 g) and control (30.864 mg per 100 g). The DPPH radical scavenging activities of 1% CA+1% ASM, 1% CA and control were 87.338, 75.486 and 67.983% in respectively. The elastase inhibitory activity at 1% CA+1% ASM, 1% CA and in the control was 87.338, 75.486 and 67.983%, and the tyrosinase inhibitory of these samples were 77.891, 67.598 and 26.375%, respectively. Anthocyanin contents, DPPH radical scavenging, elastase inhibitory and tyrosinase inhibitory activities were significantly different (p<0.05) between the 1% CA+1% ASM treatment and control. During the heat treatment, quality degradation of concentrated blueberry juice was reduced by the 1% CA+1% ASM treatment, as expected for new acidulants.

• Food Science and Preservation
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• v.17 no.5
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• pp.637-643
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• 2010

We investigated the characteristics of breads containing Schizandra chinensis Baillon (SCB) added as whole powder, as a powder prepared from juice, and as a concentrate prepared from a 95% (v/v) ethanolic fruit extract, added to wheat flour at 0.5% (w/w). Addition of any form of SCB lowered the pH and increased the titratable acidity in both doughs and breads compared with control values, and the whole and juice powders were more effective in this respect than was the concentrated ethanolic extract. Dough volume during fermentation was increased by addition of whole powder and concentrated ethanolic extract, but no baking loss was evident upon addition of any form of SCB. Regarding the bread surface, the lightness (L) value was increased by addition of juice powder and concentrated ethanolic extract, but neither the redness(a) and nor the yellowness (b) values showed such increases. Internal color measurements showed increased '-a-' value upon addition of any form of SCB, and increased '-b-' value when concentrated ethanolic extract was used, however, there were no significant changes in L value. Sensory evaluation of taste, flavor, color, and overall acceptability showed that bread prepared using whole powder was more acceptable than were the other forms.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.238-243
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• 1994

Changes of lipid components in modified oleoresin during cooking at high temperature were investigated. In preparation of the modified oleoresin, dried red pepper was milled to 100 mesh of size particle and extracted oily compounds by reduced pressure steam distillation . The rest part was reextracted and concentrated and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleresin red pepper. Non-polar lipid components were quantified 3 times higher in the oleoresin than polar lipid components . The components of non-polar lipd was mainly triglyceride comprising 75.8%. The level of phosphatidyl choline and phosphatidyl ethanolamine were 38.6and 26.1%, respectively. linoleic acid was distinctively abundant (63.1%) and followed by palmitic acid, oleic acid, linolenic acid and stearic acid in the oleoresin. Oxidation of lipid at high temperature was principally affected by temperature rather than oxygen existence . With the result of oxidation , palmitic acid and myristic acid increased, however, oleic acid, linoleic acid, and linolenic acid decreased.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.394-399
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• 1998

The juice of garlic (Euichun variety) was extracted and concentrated by heating at 90$^{\circ}C$, by using a rotary vacuum evaporator at 45$^{\circ}C$, or by freezing at -50$^{\circ}C$ until the volume was reduced to 70% of the original's. The concentrated garlic juice was packed into 15 ml test tubes wrapped with aluminum foil and kept at 4$^{\circ}C$ or 25$^{\circ}C$ for 60 days. Changes of browning, microbiological and sensory characteristics of the concentrated garlic juices were monitored every 10 days. The specific gravity and viscosity of the prepared juices decreased in the juices concentrated at 90$^{\circ}C$, 45$^{\circ}C$ and -50$^{\circ}C$ in order. Browning of the concentrated garlic juices was slower during the storage at 4$^{\circ}C$ than at 25$^{\circ}C$. Browning occurred rapidly in the juice concentrated at 45$^{\circ}C$ during the storage, especially at 25$^{\circ}C$. The numbers of mesophilic and psychrotrophic bacteria in the juices did not increase significantly during the storage, which means the garlic juices had good shelf-life. The CFUs/ml of garlic juice concentrated at 90$^{\circ}C$ were lower about 1 to 2 log cycles than those in other concentrated juices. The juice concentrated at 90$^{\circ}C$ showed the weakest garlic odor and the strongest cooked odor among the juices. The juice concentrated at -50$^{\circ}C$ had the freshest odor, especially stored at 4$^{\circ}C$, but the juice concentrated at 90$^{\circ}C$ had lowest score in fresh odor. Brown color was dark in the juice concentrated at 45$^{\circ}C$ and green color of all the juices did not change significantly during the storage.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.10
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• pp.1003-1006
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• 2006

• Journal of Dairy Science and Biotechnology
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• v.33 no.2
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• pp.153-157
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• 2015

Milk mineral, which is also called milk calcium, was recovered from concentrated skim milk ultrafiltration permeate (CUFP). Lactose, the major constituent of CUFP, was crystallized by the addition of ethanol; lactose precipitation was observed to increase as the ratio of CUFP to ethanol increased. The calcium content of CUFP remained constant at a CUFP to ethanol ratio of 1:2, while it significantly decreased at a CUFP to ethanol ratio of 1:4. When ethanol (95%, v/v) was reused to precipitate lactose out of CUFP, 85% of the initial lactose precipitated out, while 82% of calcium remained soluble in the CUFP after storage for 24 h.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.213-218
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• 1998

A bacterium with potent activity of pigment production and protease was isolated and identified as being Bacillus sp. CS-17. Cell growth, protease activity and pigment production of the strain reached to its maximum point after 24 hrs, 48 hrs, 72 hrs, respectively. The best pigment producing ability of Bacillus sp. CS-17 was shown on basal medium for pigment production added 1.0% soybean. The high effcient conditions for pigment production was obtained at culture of pH 8.5, $37^{\circ}C$ and 72 hours. Among the tested 5 gram positive strains and 6 gram negative strains, weak antibacterial activity of pigment concentrated extracts was appeared against growth of B. subtilis, P. aeruginosa, S. typhimurium, E. aerogenes, B. cereus, A. hydrophila.

• Journal of Life Science
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• v.20 no.1
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• pp.113-118
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• 2010

The study was conducted to identify volatile flavor compounds in concentrated onion extracts ($Oniwell^{TM}$) during storage at $30^{\circ}C$ for 150 days. A total of 23 compounds was detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of 9 sulfur-containing compounds, 5 carbonyl compounds, 4 furans, 2 aromatic compounds and 3 miscellaneous compounds. The sulfur-containing compounds were major compounds with ranges of 75.8~67.3% of total volatiles. In particular, dimethyl trisulfide, with a cooked cabbage-like odor, was 50.1~42.1% of the total amount of sulfur-containing compounds. Two compounds, dimethyl disulfide (fresh garlic/green onion-like) and methylpropyl disulfide (garlic salt-like), were significantly increased with longer storage periods (p<0.05). Four furans (furfural, 2-acetylfurn, 5-methyl-2-furfural, furfurylalcohol), known as thermally generated flavors, ranged from 14.2~12.9% of total volatiles, and the amounts of 4 aldehydes (2-, 3-methylbutanal, benzaldehyde, phenylactaldehyde) derived from lipid oxidation during heat treatment were followed in that order. Accordingly, it was estimated that these 3 groups including sulfur-containing compounds, furans and aldehydes played key roles in flavors in concentrated onion extracts ($Oniwell^{TM}$) during storage.