• Journal of Korean Society of Forest Science
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• v.40 no.1
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• pp.75-81
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• 1978

Elder-berries are economical plants and grown commercially in the United States. Most of the crop is sold to processors and made into natural colour, jellies, jam, port wine or elder berry wine, elder berry juice or used to manufacture of pie mixes. Processors are showing increasing interest in cultivation elder berries. In the present study was wish to find the effect of various factors and practical methods on the processing for the true fruit colour made from fresh elder berries juice as the clearing by the treated pectinase, added sugar, vaccum concentration, extraction of anthocyanosid powder and its property with used prospects. In this study obtained results can be summarized as follows. 1. Pectinase is useful and effected to make clear juice from fresh elder berry juice treated on the $34{\sim}45^{\circ}C$. 2. P.V.C. drum is most useful stored without unfading for clearing elderberry juice and its exposed redish dark purple colour. 3. Clearing elderberry juice stored in the stainless steel drum, changed colour from redish dark purple to dark violets during the stored at the room temperature. 4. Added sugar (Brix $48{\sim}53^{\circ}C$) to the fresh elderberry juice is useful and suitable prospects for to make home juice and wine. 5. The elderberry juice of vaccum concentration is change colour from dark purple to black brown colour during the stored at the room temperature. 6. Its possible to make anthocyanosid powder extracted made from fresh elderberry juice 7. Property of anthocyanosid is an follows. 1) The spectrum of elderberries juice is $523{\sim}530m{\mu}$ 2) The colouring stability is less than $pH_4$ 3) The colouring stability by the heating is less than $pH_4$, and then the more than $pH_4$ is changed colour from redish dark purple to dark brown. 4) By the light colouring stability is less than $pH_4$ 5) The colouring most stability in the pH is $pH_3$ 8. In the future, natural colour made from elderberry juice on the useful prospects is suitable used to make natural fruit juice, ice cream, candy, commercial and home wine, gum, and manufacture of jelly jam, pie maxes, ect.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.80-91
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• 2014

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.108-114
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• 2014

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.952-959
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• 1997

Korean intakes of Vitamin A have not reached RDA for a long time according to the National Nutrition Survey. The pupose of this study was to examine the serum response to short-term carotenoids-rich vegetable juices supplementation. A total of 31 female students were recruited for this study. Their average serum retinol content before supplementation began was 14.74$\mu\textrm{g}$/100ml, and 87% of them had lower than adequate levels. Serum $\beta$-carotene, $\alpha$-carotene, lycopene and lutein contents were 0.77, -, 0.74 and 8.29$\mu\textrm{g}$/100$m\ell$ respectively. The serum responses to 3 kinds of juice supplementation for 3 weeks are summarized as follows. A small but steady increase in serum retinol concentration was detected with the supplementation (p<.05), but the kinds of juice made no significant difference. Serum $\beta$-carotene contents also increased with the supplementation(p<.01), but the kinds of juice again made no significant difference. Serum lycopene increased with the lycopene-containing vegetable juice and tomato juice supplementation, but the increase wasn't significant. There was no change in serum lycopene levels with the lycopene free carrot juice supplementation. Finally, there were no signifnicant changes in serum lutein and $\alpha$-carotene levels with the 3 kinds of juice supplementation.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.449-456
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• 2004

Different types of coagulant and characteristics of its concentration added in the process of making milk curd were compared in this study. The pH of whey decreased when the amount of coagulant increased. The turbidity of whey was decreased when 5% of acetic acid and lemon juice were put into as coagulants. The texture of milk curd made with cow's milk and skim milk was measured the highest when acetic acid and lemon juice were added at 3, 5% of their concentration. The fracturability of milk curd made only with cow's milk decreased as the concentration of each coagulant increased. The cohesiveness was decreased as concentration of coagulant increased. The springiness was slightly changed depending on its coagulant but didn't show much of difference. The gummminess of milk curd made with cow's milk was increased when 3, 5% of coagulant was added. The result of sensory evaluation of milk curd showed that preference of milk curd wasn't depending on types of milk nor its coagulant. Also, flavor preference showed better when lemon juice was added. Preference in texture of milk curd was the highest made with cow's milk and skim milk. Preference in taste was high when 10% of lemon juice was added to skim milk and preference in its appearance showed higher when the alum was added as a coagulant to both cow's milk and skim milk than other coagulants.

• New & Renewable Energy
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• v.7 no.4
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• pp.3-9
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• 2011

Optimization of initial total sugar concentration of sweet sorghum juice, aeration time and aeration rate on ethanol production was performed by response surface methodology (RSM). The optimum conditions for ethanol production from concentrated sweet sorghum juice were determined as follows: initial total sugar concentration, 21.2 Brix; aeration time, 7.66h; aeration rate, 1.22 vvm. At the optimum conditions, the maximum ethanol yield was predicted to be 91.65% by model prediction. Similarly, 92.98% of ethanol yield was obtained by verification experiment using optimum conditions after 48 h of fermentation. This result was in agreement with the model prediction.

• Food Science and Preservation
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• v.7 no.2
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• pp.222-227
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• 2000

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20$^{\circ}C$), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10$^{\circ}C$ for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15$^{\circ}C$ for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.99-106
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• 1993

The aim of this study is to elevate the efficiency of salting with low salt concentration in order to improve the quality of salted Chinese cabbage. The efficiency of salting was tested with various sub-atmosphere(760mmHg to 0mmHg), temperature(20$^{\circ}C$ and 30$^{\circ}C$), and concentration of salt(3%, 5% and 10%). The salting efficiency was estimated by amounts of juice, calcium elution, sodium penetration and the state of tissue. The amunts of juice eleuted from Chinese cabbage was increased significantly with the decrease of atmosphere and the time to reach the highest amounts was reduced. This tendency was promoted, with increase of salinigy(from 3% to 10%)and the increase of temperature(more juice at 30$^{\circ}C$ than 20$^{\circ}C$). The amounts of eluted calcium from Chinese cabbage tissue during salting under sub-atmosphere was directly proportional to amounts of juice and was inversely proportional to penetrated sodium. The salting time was reduced with elevation of sub-atmosphere. It was desirable to take between 5.5 and 9 hours to salt under the condition of 3% of salting, 20$^{\circ}C$, and 560-0mmHg. It took between 4.4 and 5 hours under 5% of salt and between 4 and 4.5 hours under 10% of salt. However, it was undesirable because the drying phenomenon and the transparency of tissue appeared under 30$^{\circ}C$ and 160-0mmHg.

• Food Science and Preservation
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• v.11 no.1
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• pp.130-133
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• 2004

This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95$^{\circ}C$ and 21.63 min and organoleptic aroma showed maximum value at 63.14$^{\circ}C$ and 20.38 min. Organoleptic taste showed maximum value at 96.63$^{\circ}C$ and 14.31 min and overall palatability showed maximum value at 97.18$^{\circ}C$ and 14.55 min. The best condition was 98$^{\circ}C$(heating temperature) and 13 min(heating time) at organoleptic evaluation of oriental melon juice.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.301-307
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• 1997

To enhance the utility value of citron, vinegars were made of citron juice, their properities were investigated, the results are as following. Optimum bacteria was Acetobacter sp. PA 97 for the citron vinegar fermentation, optimum temperature, initial acidity and alcohol concentration were 3$0^{\circ}C$, 1.5% and 8%, respectively. The lower citron juice was added, the more citric acid was produced, the acidity of sample added sub-nutrition source was higher than that of sample no added. In samples added citron juice of 10, 20 and 30%, and sub-nutrition source, total acidity were 5.42, 5.36 and 5.04%, pure acetic acid yields were 52.69, 45.25 and 35.10%, respectively. Remained alcohol of sample no added sub-nutrition source was more than that of added. In the sensory test, the most suitable concentration of citron juice for vinegar fermentation was 30%.