• Korean journal of food and cookery science
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• v.28 no.4
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• pp.375-382
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• 2012

The quality characteristics of granules prepared from water and 50% ethanol extracts of mulberry and blueberry were investigated. The total polyphenol and total flavonoid contents of mulberry and blueberry were higher in the 50% ethanol extract than those in the water extract. Total anthocyanin content was highest in the 50% mulberry ethanol extract (470.91 mg/100 g). Oxygen radical absorbance capacity (ORAC) of the mulberry and blueberry extracts was 335.37 ${\mu}moles\;TE/g$ and 238.14 ${\mu}moles\;TE/g$, respectively. Superoxide radical scavenging activity of the mulberry and blueberry extracts increased with an increase in extract concentration. Total polyphenol and flavonoid contents of granules from the mulberry extract were 4.83 mg/mL and 3.49 mg/mL, respectively. Total anthocyanin content of granules from the mulberry and blueberry extracts was 76.26 mg/100 g and 75.26 mg/100 g, respectively. Electron donating ability and ORAC of granules from the mulberry and blueberry extracts were 45.09% and 24.10%, 87.65 ${\mu}moles\;TE/g$ and 57.59 ${\mu}moles\;TE/g$, respectively. Granules that were stored for 7 weeks at room temperature had low anthocyanin content degradation and Hunter color values (L, a, and b).

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.413-421
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• 2012

This study was conducted with 418 adults 20 years or older, all of whom lived in Daegu and Gyeongbuk. According to a survey, the number of females was greater than that of males (40.7%) by 59.3%, and that for ages 30 years was the highest. The preference for Korean traditional drinks was relatively high at 51.8%, and the frequency of drinking Korean traditional drinks was 39.0%. The adults answered that they had these beverages on special days such as holidays, ritual days, and birthdays. Among the reasons for drinking a traditional beverage 'good taste' scored the highest with 27.0% of respondents, followed by 'Korean traditional food' with 24.4%. The recognition of Korean traditional drinks was high in the order of Sikhe, Soojunggwa, Cha, and Hwachae. The preference for Sikhe was the highest. The group who agreed that it was important to develop a Korean functional traditional drink was 11.5% higher than that of the negative group, as 13.4% 'agreed a lot' and 41.1% 'agreed'. Consumer awareness toward traditional drink functionality was generally positive, with 3.5 points or higher on average, and awareness of the nutritional supplementation, diabetes control, the recuperative effects of the drinks were also high. Among Korean traditional drinks Sikhe was the highest with regard to intention to purchase. As a result, the popularization of traditional Korean drinks was based on three factors: quality oriented image, popularity oriented image, and product attribute-oriented image. These factors significantly influenced the preference for and purchase of Korean functional traditional drinks.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.399-405
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• 2012

This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The $L^*$ values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The $a^*$ values decreased (p<0.05), but the $b^*$ values were not significantly different with longer storage period. The $L^*$ values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The $a^*$ value of PF decreased (p<0.05), but that of SS increased with longer storage period. The $b^*$ value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.391-397
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• 2012

This study was carried out to investigate commercialization of Kimchi made of cabbage (Brassica oleracea var. capitata L.) using pre-fermentation conditions. The pre-fermentation conditions were 0, 18, 24, and 28 h at $20^{\circ}C$, and then the samples were stored at $10^{\circ}C$ to assess changes in quality characteristics. A comparison of the quality characteristics during storage showed that PF24 (pre-fermented cabbage Kimchi during 24 h at $20^{\circ}C$) and PF28 (pre-fermented cabbage Kimchi during 28 h at $20^{\circ}C$) had pH 4.47 and pH 4.23 on the second day of storage, respectively. It was possible to shorten the fermentation time to less than that of PF0 (not pre-fermented cabbage Kimchi at $20^{\circ}C$), by approximately 3 days. Total acidity was 0.26 to 0.29% immediately after making the Kimchi. However, PF0, PF18 (pre-fermented cabbage Kimchi during 18 h at $20^{\circ}C$), PF24 and PF28 became well-fermented when they were stored for 8~14 days, 3~10 days or 2~3 days. The number of lactic acid bacteria increased with the passage of time in all treatment groups regardless of fermentation conditions. However, the longer pre-fermentation time became, the faster the number of lactic acid bacteria increased. Most samples showed similar results late in the storage period; 7.2~7.4 log CFU/mL. PF0 had the greatest volume change 2.1 times increase late in the storage period. The sensory evaluation showed significant differences for flavor, taste, and overall acceptability after a partial storage period. PF28 stored for 2~3 days showed excellent flavor, and PF24 and PF28 stored for 2~3 days showed the highest scores of 6.27 to 6.67. The PF24 and PF28 treated samples were appropriate for commercializing small packed cabbage Kimchi and for alleviating the expansion problem of the packing material. However, because mass commercial production requires a large number of samples to be used at once, the results should be assessed for industrial product development in the future.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.395-405
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• 2009

In this study, a survey was conducted to determine consumer perceptions and satisfaction for onion hot-water extracts. Among the study subjects, females (53.3%) were in greater number than males, and individuals in their 40s (35.1%) made up the largest group. Cocerning the detailed efficacy of onion hot-water extracts, most respondents (84.5%) were aware of their efficacy and females recognized this more than males (p<0.001). Most consumers (67.3%) purchased onion hot-water extracts from 'health food stores prepared using a double boiler', and many consumers (47.4%) received information on the extracts from families and relatives. Of the respondents, 51.8% said they purchased 'quantities for $1{\sim}3$ months' at one time, and 33.1% stated that the price of onion hot-water extracts was expensive. They considered 'health' the most important aspect when purchasing, and preferred 'pouch packs' (60.3%) and considered 'easiness to open convenience to drink, and safety' (42.0%) the most important product features. Also, 62.8% of the respondents consumed onion hot-water extracts, and many drank them $1{\sim}3$ times a week, with '70 mL' as one dose, and drank them 'regardless of time'. The consumers were satisfied with the listing of health effects, but were not satisfied with the 'taste', 'smell', or 'color' of products. Concerning advertisements for the efficacy of onion hot-water extracts, 72.5% replied 'I trust them a little'. And concerning the expanding onion hot-water extract market, many respondents said it is difficult to choose an onion hot-water extract due to many similar products at the market. They also requested improvements of taste and flavor.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.435-444
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• 2009

In this study, Paeonia japonica powder was extracted with ethanol, and its antimicrobial activity was investigated. The ethanol extract of the P. japonica had antimicrobial activity against Bacillus subtilis, Escherichia coli and Staphylococcus aureus. The inhibition zones of the P. japonica ethanol extract (3 mg/disc) against B. subtilis, E. coli and S. aureus were 10, 11, 8.5 mm, respectively. To test the food preservation effect of P. japonica and determine the optimal ratio of the P. japonica extract in the formulation, Sulgidduk samples were prepared with substitutions of 0, 0.25, 0.5, 0.75 and 1% P. japonica extract, and the quality characteristics of the samples were then investigated over 4 days of storage. In these experiments, total cell counts tended to decrease as the amount of added P. japonica extract increased. Moisture contents were not significantly different among the Sulgidduk samples. As the content of the P. japonica extract increased, the L-values of the samples decreased and the a- and b- values increased. In regards to the textural characteristics, the hardness, gumminess, and chewiness of the Sulgidduk samples decreased as the amount of P. japonica extract increased; however, they increased with the progression of storage time. Adhesiveness, springiness and cohesiveness were not significantly different at the different P. japonica extract concentrations and decreased with storage time. In the sensory evaluation, the control group had significantly higher scores for color, flavor and after taste as compared to the P. japonica extract added groups. When the P. japonica extract content was increased, the flavor and overall acceptability decreased, while Bakjakyak flavor, bitterness and off-flavor increased. Softness was not significantly different among the samples. In conclusion, the results indicate that substituting $0.25{\sim}1%$ P. japonica extract in Sulgidduk is optimal for quality and provides a product with reasonably high overall acceptability.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.670-678
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• 2014

The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.663-669
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• 2014

We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at $7^{\circ}C$ and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at $37^{\circ}C$; that is, this product is expected to have a refrigerator shelf life of 3 months.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.11-18
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• 2013

In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.91-104
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• 2001

This study on the some urban salaried workers' eating habits was performed according to age, sex, and occupation. The results were as follows: 1. The subjects of Pusan amount to 14.2%, Yosu 25.3%, Changwon 26.8%, Chinju 13%, and Inchon 20.7%. The proportion of women to men is 29.5% to 60.5%. The subjects in there twenties and thirties were 40.4%, those in there forties and fifties 26.9%. 2. 84.6% of the subjects had breakfast regularly(p＜0.005). It turned out that males enjoyed breakfast more than females. The main reason for skipping breakfast was the shortage of appetite. 3. Over 80% of subjects enjoyed Korean food for breakfast. 4. Most subjects usually ate lunch at the cafeteria. They enjoyed stew and usually paid ￦3,500-4,000 for lunch(p＜0.005). 5. 71.8% of subjects always had dinner(p＜0.005). Younger people under 20 skipped dinner sometimes as a means of weight control. 6. 60% of subjects enjoyed eating out for dinner once or twice a week(p＜0.005). Women ate out more than men, and the young ate out more than the old. People aged 30 to 40 ate out most frequently. 7. The subjects thought dinner was the most important dish, followed by lunch and then breakfast. 8. 66.6% of subjects had meat once or twice a week(p＜0.01). 13.8% under 20 didn't eat meat at all as a means of weight control. Women enjoyed meat more than men. The reasons for not consuming meat were a dislike and insufficient financial resources. According to the survey, most urban salaried workers had breakfast and dinner regularly, preferred Korean food for breakfast, had lunch from mass food supplies, enjoyed eating out once or twice a week, and women ate out more frequently than men. This study includes that it helps to develop the right eating habits and provide a more balance and varied diet.