• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.888-896
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• 2014

The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.

• Analytical Science and Technology
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• v.30 no.1
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• pp.1-9
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• 2017

Starch is a mixture of amylose (AMY) and amylopectin (AMP) which are different in physical properties such as molar mass (M), rms radius ($R_g$) and hydrodynamic diameter ($d_H$). The rheological and functional properties of starch are influenced by various factors including the molecular size, molar mass distribution (MD) and the concentration ratio of AMY and AMP. It is also important to analyze proteinaceous material in starch as they affect the flavor and texture of food to which starch is added. In this study, asymmetrical flow field-flow fractionation (AF4) was employed for separation and quantitation of AMY and AMP in starches (Amaranth, potato, taros and quinoa). AF4 was coupled with a multi-angle light scattering (MALS) and a refractive index (RI) detector for determination of the absolute M, MD and molecular structure. It was found that AMP has the M and $R_g$ ranging $3.7{\times}10^7{\sim}6.5{\times}10^8g/mol$ and 84 ~ 250 nm, respectively. Also the existence of branch was confirmed in higher M. In addition, proteinaceous material in starch was analyzed by AF4 coupled with a fluorescence detector (FS) after fluorescence-labeling. AF4-FS with fluorescence-labelling showed a potential for investigation on existence of proteinaceous material and the interaction between proteinaceous material and polysaccharide in starch.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.95-106
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• 2002

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

• Analytical Science and Technology
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• v.26 no.5
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• pp.299-306
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• 2013

Pyroligneous liquor as a byproduct from charcoal production of bamboo sprout produced damyang-gun has the broad benefits such as improvement of soil quality, plant growth control and is mainly used for the treatment of atopic dermatitis, fungi and many other skin diseases. In this study, flavor compounds of pyroligneous liquor from bamboo sprout produced in Damyang-gun were analyzed and compared using three different methods including direct analysis (DA), headspace solid phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE). Simultaneously, the analytical conditions of GC-MS for the determination of volatile compounds were optimized. Based on volatile organic compounds detected by GC-MS, SBSE and SPME methods showed higher sensitivity than direct analysis. Major compounds of pyroligneous liquor were cresol, guaiacol, p-ethyl guaiacol and syringol. These phenolic compounds are reported as the useful chemicals with medicinal activity.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.225-234
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• 2015

The objective of this study is to investigate the quality characteristics of yanggeng prepared with different amounts of Crataegi fructus extracts(CFE; 0, 5, 10, 15, 20). Increasing the amount of CFE in the yanggeng tended to increased the moisture and acidity, while it decreased the level of pH. In chromaticity determination, the values of lightness(L) and yellowness(b) showed a decrease. However, the value of redness(a) increased by increasing levels of CFE. In addition, hardness increased by increasing levels of CFE. Although regarding texture profile analysis, hardness and springiness of yanggeng were increased, adhesiveness and cohesiveness of yanggeng were decreased. Cohesiveness shown similar result compared to the control and CFE added treatments. The sensory evaluation indicated that CFE 15 showed the best preference in color, taste, texture, flavor, and overall acceptance. Based on these results, 15% should be recommended as a optimum level of CFE to be added for the preparation of yanggeng. And these results suggest that CFE may be a useful ingredient in yanggeng for improvement of the quality.

• Korean Journal of Medicinal Crop Science
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• v.17 no.6
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• pp.427-433
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• 2009

Volatile flavor compounds from the shoot and root of Angelica gigas Nakai were extracted by HE (Hydrodistillation extraction), SDE (Simultaneous steam distillation & extraction), and SFE (Supercritical fluid extraction system), and analyzed by GC-MS. The amount and the number of chemical components in essential oils from shoot and root by SFE was the higher than those by other extraction methods. Respectively, thirty one constituents were identified from the essential oil of the shoot and root by HE, twenty seven and twenty three constituents were identified from the essential oil of shoot and root by SDE, thirty one and forty five constituents were identified from the essential oil of shoot and root by SFE. The result showed large differences in extraction methods and in plant parts of Angelica gigas Nakai. Also, the bioactive compounds in root part was identified as nodakenin and decursinol (11.95% and 8.42%, respectively) by SFE. These results suggested that SFE was the best extraction method for the increasing of extraction yield, the determination of volatile components and the increasing of bioactive compounds in the shoot and root of Angelica gigas Nakai.

• Food Science and Preservation
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• v.23 no.2
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• pp.211-217
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• 2016

This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and $40^{\circ}C$ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at $25^{\circ}C$ storage but decreased at 35 and $40^{\circ}C$. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at $25^{\circ}C$ and $35^{\circ}C$ showed similar scores in sensory evaluation, but it storaged at $40^{\circ}C$ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at $25^{\circ}C$.

• Horticultural Science & Technology
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• v.35 no.4
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• pp.446-455
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• 2017

We investigated the physicochemical and sensory characteristics of oriental melon (Cucumis melo L.) to provide a consumer-oriented quality index. Oriental melon fruits were harvested at 20, 25, or 30 days after fruit set (DAFS), and each group was sorted by size (small, medium, and large). Fruits harvested at 25 and 30 DAFS had higher CIE $a^*$ and $b^*$ values, higher soluble solids content (SSC), and lower CIE $L^*$, firmness, and titratable acidity (TA) values than fruits harvested at 20 DAFS. Fruits harvested at 25 and 30 DAFS scored more highly for overall acceptance. A significant correlation was found between physicochemical characteristics and overall acceptance. In the delayed-harvest sample, increased sweetness and yellowness, and decreased sensorial texture were associated with an increase in overall acceptance. In principal component analysis, F1 and F2 explained 62.16% and 17.91% of the total variance (80.07%), respectively. Regression analysis of overall acceptance and F1 gave a coefficient of determination ($r^2$) of 0.87. Our results show that consideration of the physicochemical characteristics (CIE value, SSC, pH, SSC/TA ratio, and firmness) and sensory characteristics (yellowness, placenta area condition, oriental melon odor, sweetness, oriental melon flavor, texture, and off odor) of oriental melon in this way can be used as quality indices to predict consumer acceptance.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.750-758
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• 1994

Flavour components of seven Korean folk sojues, five Chinese kaoliangchiews and Japanese shochu were determined by GC and GC-MS after solid phase extraction with polydivinyl benzene. Less volatile ethyl succinate and ethyl pelargonate were present in Korean folk sojues while volatile ethyl acetate and ethyl butyrate in Chinese kaoliangchiews. In the case of alcohols, the amount of isopentyl alcohol was relatively higher than that of isobutyl alcohol or n-propyl alcohol in Korean folk sojues. On the contrary, less volatile n-propyl alcohol was present more than isopentyl alcohol in Chinese kaoliangchiews. Multivariate statistical analyses involving principal components analysis (PCA) and discriminant analysis (DA) were applied to the GC data. The results of PCA clearly demonstrate that the first principal scores of Korean folk sojues were similar but the second principal scores were different from each other. Classification of Korean sojues and Chinese kaoliangchiews into two groups could be conducted by DA. These results suggested that the common charateristics and identities as a distilled liquors was found in Korean folk sojues.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.354-360
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• 2016

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.