• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.12-20
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• 2006

This study was carried out to investigate the relationship between each quality characteristics and changes of grain quality according to storage temperature and moisture contents of rough rice of Dongjin 1 and Siodongjinbyeo. Respiration rate of rough rice and fat acidity of brown rice were increased with moisture contents of rough rice and storage temperature. Germination rate of rough rice was the highest at $17{\sim}18%$ moisture contents of rough rice stored at low temperatures for 12 months. Germiation rate of the stored at low temperature after 16 months was up to 80% however the rate of $13{\sim}14%$ moisture contents of rough rice stored at room temperature was severely decreased to below the 10%. Gloss value of cooked rice was increased with moisture contents of rough rice and the lower storage temperature. Fat acidity of brown rice was lower in Sindongjinbyeo than Dongjin 1 at the lower storage temperature. Sensory score of cooked rice of Sindongjinbyeo which stored at low temperature for 16 months was better than Dongjin 1 and excllent at $17{\sim}18%$ moisture contents of rough rice. Correlations between sensory score of cooked rices and color b value of brown rice, gloss value of cooked rice and color L value of brown rice were significant 0.731**, 0.625*, and 0.615*, resectively, and were also positively significant correlated with break down, peak viscosity, pasting temperature, and fat acidity of brown rice -0.864**, -0.795**, -0.786**, and -0.779**, respectively.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.345-351
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• 2009

The principal objectives of the experiments in this study were to assess the quality of venison jerky made from Elk deer (female, weight; 380 kg, age; 15 old years) in accordance with various seasoning sauce and mixture fruit extract level. Salinity, saccharinity and acidity values of the seasoning sauces were all high(VJ-1; 3.72%), (VJ-3; 3.95%), (VJ-1; 0.35%). The salinity range of the venison jerky products was 5.65~5.92%, the saccharinity range was 3.75~4.18%, and the seasoning sauce samples resulted in a significant difference in acidity values(p<0.05). Crude protein, fat and ash contents of the venison jerky products satisfied the Korean jerky standard value, but the moisture content range was 36.18~38.59%, and this was also in excess of the jerky standard level. The manufacturing yield was 42.24~44.48%, with VJ-1 at lowest levels followed by VJ-2 and VJ-3. The pH value of VJ-1 was high, but not significantly higher than the other samples(p>0.05). The water activity value range was measured at 0.68~0.71, and the lightness(L) and redness(a) value evidenced marked increases with increased amounts of added sodium nitrite(p<0.05), and the yellowness(b) values did not significantly differ(p>0.05). The overall sensory acceptance scores ranged between 5.53~7.49, in the order VJ-3, VJ-2, VJ-1(p<0.05).

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.576-583
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• 2020

The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δ- lactone), other coagulants such as MgCl₂ for making 'silken tofu' in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.220-225
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• 1988

Rice and rice flour were stored at $13^{\circ}C$, $23^{\circ}C$ and $38^{\circ}C$ for 6 months and Quality indicator according to the correlation between physicochemical properties and sensory scores, was monitored. rat acidity was the most effective indicator for quality changes during storage and its increasing rate showed 1st-order reaction kinetics. The Arrhenius activation energies were 50,953 KJ/Kmol in rice and 59,750 KJ/Kmol in rice flour. On the basis of relation between the acceptable sensory score(3.0) and fat acidity, shelf-life of rice and rice flour were 378 and 358 days at $13^{\circ}C$ and 163 and 145 days at $23^{\circ}C$, respectively.

• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.209-218
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• 2021

This study was carried out to investigate the effects of Bifidobacteria growth promoter BE0623 and a dietary fiber supplement, which included Bifidobacterium lactis BB12, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. In fermented milk containing BE0623, the viable cell count of Bifidobacteria significantly increased by about 45 to 75 times compared to the control, and the titratable acidity increased, whereas the pH decreased. All fractions obtained by isolating BE0623 had Bifidobacteria growth effect. Acacia dietary fiber is a pale yellow powder. It has a viscosity of 60 to 100 cPs and a pH between 4.1 and 5.0. Its general components are less than 10% moisture, more than 90% dietary fiber, and less than 4% ash. The optimal addition ratio of Bifidobacteria growth promoting material was determined to be 0.05%. The general components of the manufactured fermented milk were carbohydrate 17.85%, protein 3.63%, fat 3.00%, and dietary fiber 2.95%. During storage of the fermented milk for 24 days, its titratable acidity, viscosity, and sugar content all met the criteria. In addition, the viable cell counts of Bifidobacteria and lactic acid bacteria in the fermented milk were 1.7 × 10⁸ CFU·mL^-1 and 1.5 × 10⁷ CFU·mL^-1, respectively, and Escherichia coli was negative. There was no significant difference between the control group and the treatment group in the sensory evaluation of sweet, sour, weight, and flavor, and the preference for the treatment group was excellent. The acceptability of the fermented milk of the treated group according to the storage period was excellent in terms of color, flavor, and appearance.

• Food Science and Preservation
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• v.11 no.4
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• pp.448-454
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• 2004

This study was conducted to analyze the cooling and the quality characteristics of milled rice stored in the forced air-blast type using thermo -electric semiconductor and in the still-air type chambers using refrigeration system with refrigerant(R-22). Cooling rates of milled rice in the forced air-blast type and in the still-air type chambers were $0.30\;^{\circ}C/hour$ and $0.21\;^{\circ}C/hour$, respectively. And the temperatures of cooling air and of milled rice at different positions in the forced air-blast type chamber showed severer change than those in the still-air type chamber. During storage of milled rice in the forced air-blast type and still-air type chambers for 14 weeks, there was no significant difference in the quality characteristics, such as b value and fat acidity of milled rice, and overall sensory quality of cooked rice. But the quality characteristics of milled rice stored in room temperature chamber($25^{\circ}C$) as control decreased very rapidly compare to those stored in the cooling chambers. In aspect of fat acidity of milled rice, 6 weeks was the limitation for the safe storage in room temperature.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.262-264
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• 1991

In order to establish the optimum storage period of rice, storability of rice for 1, 2. 3 and 4 years was investigated. Fat acidity of stored rice for 1, 2, 3 and 4 years was measured to 12.4, 23.6, 30.8 and 41.1 KOHmg/100g, respectively. Reducing sugar of those was analized to 0.31, 0.41, 0.57 and 0.68%. Germination of the stored rice for 1, 2 and 3 years was 97, 93 and 85%, respectively, but that of stored for four years was very low 32%. The longer storage period the higher, the lower water uptake ratio and expanded volume and much the lower total solid in residual liquid and intensity of starch iodine blue value of residual liquid, and the worse panel scores in color, stickness, taste and smell.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.140-146
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• 2000

The physicochemical properties, such as retrogradation, fat acidity and viscosity, on the pine nut's gruel at various contents of pine nut (0, 1, 3 and 5%) during storage at 4, 25 and $40^{\circ}C$ were investigated. The degree of retrogradation was increased rapidly at the initial storage stage. The lowest value (about 10%) of the degree of retrogradation was observed in the gruel sample containing 3% of pine nut. Also, the rate constant of retrogradation was showed the lowest value (0.0422) in the gruel containing 3% of pine nut regardless of storage temperatures. The fat acidity was showed the lower value than 30 mg KOH in all samples. The viscosity increasing velocity(RVU/min) between holding strength and final viscosity was decreased as the pine nut's content was increased. However, it was not affected by the storage temperatures.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.524-530
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• 1993

The experiment was carried out to investigate the changes in physicochemical properties of milled rice harvested in different year and stored for four to sixty four months. The fat acidity of milled rice increased sharply from four to sixteen months storage, and after then it was increased slowly to sixty four months. Amylose, magnesium, potassium content, and K/Mg ratio of milled rice were not changed by storage duration. Water absorption rates of milled rice at 21$^{\circ}C$ and 77$^{\circ}C$, and alkali digestion value were increased by longer storage duration. Difference of water absorption rate between rice samples was greater during initial forty minutes after soaking at 21$^{\circ}C$ and with longer the soaking time at 77$^{\circ}C$. Shorter gel length of rice flour was found with prolonged storage duration, while peak, minimum, cool, breakdown and setback viscosity of gelatinized rice flour on amylograph were increased along with increasing the storage duration. The volume expansion rate during cooking and degree of iodine coloration of cooking water were higher in the longer stored rice compared with shorter one, and the amount of soluble solid in cooking water was significantly decreased in rice stored longer period.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.629-636
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• 2005

This study was carried out to investigate of the quality characteristics of the starch Oddi Dasik(MSOD) manufactured with various addition levels (0, 5, 10, 18 and 28%) of mulberry fruit (Oddi) juice (MFJ), with various levels(55%, 50%, 45%, 37% and 27%) of sucrose syrup, and with the ratio of rice powder: mungbean starch (1:4) according to the traditional Korean Dasik (a kinds of cookie) methodology. The nutritional components of Oddi and MSOD were examined, and sensory evaluation and physical tests of MSOD added MFJ were conducted. The results are summarized as follows. In Oddi, the contents of moisture, crude fat, crude protein, crude ash, and vitamin C, and the levels of acidity, pH and sugar were 88.45%, 0.245%, 2.23%, 0.88%, 53.20 mg%, 8.00%, 4.41 and 11.0 Brix%, respectively. In MSOD (Oddi 10%), the contents of moisture, crude fat, crude protein, and crude ash, were 22.8%, 0.117%, 9.2% and 0.8%, respectively, and were all increased with increasing MFJ amount. In MSOD (Oddi 10%), the contents of Ca, Mg, K and Fe were 63.2 mg%, 70.9 mg%, 376.0 mg% and 7.7 mg%, respectively. and were increased with increasing MFJ amount. For the establishment of the additional amount of MFJ, sensory evaluation and physical tests were conducted. From the total characteristics of sensory evaluation, the MSOD with 10% MFJ was judged as the best. Color L and b values of MSOD significantly decreased and a value increased with increasing MFJ percentage. Hardness, gumminess, adhesiveness and chewiness among the texture characteristics of MSOD were significantly increased with increasing MFJ amount. However, there were no significant differences in springiness and cohesiveness of the MSOD. In conclusion, the optimal added amount of MFJ for the manufacture of the MSOD was proposed to be 10% of the total weight.