• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.408-413
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• 2006

The domestic grape cultivar Campbell Early has high levels of both malic acid and tartaric acid. Therefore, the processing of wine made from Campbell Early must include decreasing the acidity. Six different methods were tested for reducing excess acidity: traditional vinification, precipitation, cold stabilization, malolactic fermentation (MLF), carbonic maceration and cold fermentation. Wines had higher pH values and lower total acidity than control after all the processing methods except cold stabilization. With regard to the measured organic acid content, the control contained 2,927 ppm tartaric acid, 2,421 ppm malic acid and 486 ppm lactic acid, but the precipitated wine contained 2,346 ppm tartaric acid. The MLF wine contained 828 ppm malic acid and 2,394 ppm lactic acid. Wine after carbonic maceration contained 792 ppm malic acid and cold fermentation decreased the organic acid contents in general. Sensory analysis showed that the carbonic maceration and precipitation methods resulted in wines that were excellent in color, flavor, taste and overall preference.

• Journal of agricultural medicine and community health
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• v.25 no.2
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• pp.293-302
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• 2000

The relationship between sodium intake and stomach cancer risk has been studied much in Japan but a great portions still remain controversial. There has been few studies on relationship between sodium intake and stomach cancer in Korea. The goal of this nested case-control study is to investigate the association between sodium intake and stomach cancer risk in a rural county of Korea We estimated sodium intake indirectly by the threshold of salt-water taste of patients. This study was based on both of the data from 'Kangwha Cohort Study' which had been conducted from March 1985 and 'Kangwha Community Cancer Registry' which had been launched on July in 1982 by the College of Medicine, Department of Preventive Medicine. Yonsei University. A total of 145 patients who developed stomach cancer in Kangwha County were initially recruited as the case group. We tried to get two community-controls per stomach cancer case by matching age and gender. Finally we got information from 90 cases and 146 controls about the threshold of the salt taste and preference of salty food and so on. Some 79% of the information about ease group came from proxy respondents and 56% among controls. Risk ratios of developing stomach cancer adjusted for smoking, body mass index and self-stated health level were estimated. No statistically significant association between the threshold of salt taste and stomach cancer risk found in this study. We recommend some further studies utilizing urinary salt excretion, diet record method for better estimating of salt intake with a paticular emphasis on interaction effect between salty and spicy food in hospital-based case-control study designs.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.299-306
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• 2010

This study was carried out to investigate the quality of white pan bread as affected by various amounts of Sunsik powder, in which the breads were prepared with 0, 5, 10 and 15% Sunsik powder. The samples compared quality characteristics, including proximate composition, weight and height, fermentation time, baking loss rate, texture, sensory evaluation in order to determine the optimal amount of Sunsik powder in the formulation. The moisture content of control bread was higher, in the breads made with Sunsik powder. The baking loss rate decreased with increasing Sunsik powder concentration. The fermentation time of the bread increased with increasing Sunsik powder content. In sensory quality, the bread containing 5% Sunsik powder was preferred over the control bread, by color, taste, flavor and softness, while the 15% Sunsik powder bread had the lowest preference scores. Textural properties by TPA(texture profile analysis) showed that hardness, gumminess, chewiness increased with increased Sunsik powder concentration.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.693-699
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• 2013

This study examines the antioxidant activities and quality characteristics of fermented Codonopsis lanceolata tea according to the heating temperature and time. The browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents all increased with increasing of heating temperature and time, but the pH decreased within the range of error. In particular, the total polyphenol contents of the heat treatment sample for 15 minutes at $200^{\circ}C$ are increased to about 4.5 times of 713.71mg/100ml as compared to the control group. From the results of the antioxidant activity test, as both the heating temperature and time increases, the antioxidant activity was increased for DPPH radical-scavenging activity, FRAP and reducing its power. In the case of the samples treated with heat for 15 minutes at $200^{\circ}C$ in the DPPH radical scavenging ability, it increased about twice more than the 45.17% control plot at 85.40%, and the reducing power and FRAP were increased to approximately two or three times more than the control group. According to the results for sensory test of fermented C. lanceolata tea according to heating temperature and time, the preference was confirmed as high by heat treatment due to increased temperature and time. Heat treatment process of C. lanceolata during the process is determined by the conditions required for high value-added products through the improvements of the taste and functionality of C. lanceolata.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.578-584
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• 1997

Fermentation temperature and salt concentration of Dongchimi were studied for the development of low salt Dongchimi juice. The juice was prepared by soaking the radish in brine solution of 0.3∼3.0% and fermented at the temperature range of 10∼30$^{\circ}C$. The fermentation proceeded faster at higher temperature. However, the salt concentration effect was dependent on the temperature. Fermentation in 3.0% NaCl solution resulted the fastest reach to pH 3.8 followed by 0.5% NaCl at 10 and 20$^{\circ}C$, while higher NaCl concentration caused a decrease in the fermentation rate at 30$^{\circ}C$. Comparison of flavor of the juice of pH 3.9 showed that fresh sourness was high in the juice prepared at 20$^{\circ}C$ and in 0.5% NaCl. The preference test also showed the juice of pH 3.8∼4.0 fermented in 0.5% NaCl at 20$^{\circ}C$ to be the most preferable one. The salt concentration lower than 0.5% at 20$^{\circ}C$ resulted in faster fermentation and high values in turbidity. However 0.5% NaCl was scored high in flavor acceptability.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.50-57
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• 2016

In this study, kim (dried laver) bugak ("KB"), Aster yomena bugak ("SB"), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) ("NB") were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at $25^{\circ}C$ for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at $<25^{\circ}C$ for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.40-51
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• 2013

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1220-1226
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• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.11-21
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• 2006

This research is focused on not only cultivated land as an important factor which represented the agricultural district, but also details of the research in the landscape of cultivated land. Moreover, we also focused on the cultivated land operating environmental friendly agriculture which took a lot of interest among the landscape of the cultivated land. The reason is, we judged environmental friendly agriculture is not only the simple purpose only for manufacturing food but also the key role for preserving their environment and landscape, and making sustainable agriculture. For this reason, our research treats the analysis that operating environmental friendly landscape has what kinds of different factors in landscape characteristic compare with other general agricultural methods. Plus we selected evaluating both the degree of citizen's presence and the degree of rural residents's importance in those factors as a mainly research matter. We drew out the landscape of cultivated land and concerning factors by analyzing policies(ESA, CSS, CTE, MFSP, ACL, etc) concerned with overseas agricultural landscape to deduct landscape Character factors in internal cultivated land. Based on eleven items of landscape factors in cultivated land deducted by documents research, we started to conduct field studies during MAY. 7th. 2004 $\sim$ JUL. 8th, DEC. 1th $\sim$ 3th reaching 32 villages and concerned institutes to deduct the factors in landscape characteristic in agricultural cultivated land in detail. We analyzed degrees of importance and preference in citizen and rural residents classified by 5 province of the whole country to evaluate the landscape Character factors in environmental friendly agriculture deducted by field research and 21 documents including extra items such as a scene of duck grazing by the duck techniques which is very popular way among internal environmental friendly agriculture, gardening space composed around farm and furrow on slope ground formed by unique topology in hilly country. The research period was progressed for 20 days from MAY. 28th. 2005 $\sim$ JUN. 17th. This research is the result that cultivated land landscape as a detail item holding agricultural environment especially, it is also meaningful result in environmental friendly agriculture as a basic research, because it is not only a value of simple food producing but also very effective role in both landscape and environmental parts.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.463-472
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• 2003

This experiment was carried out to investigate the effect of fermented chitosan additive(FCA) as a probiotics in finishing pig. The levels of 0.2% and 0.5% of FCA powder was added to the regular feed. A total of 30 pigs were used to evaluate the growing performance. Those FCA supplemented feeds were supplied to the pigs at 17 weeks of age for 6 weeks. After slaughtering, 4 pigs of each treatment were used to compare the physico-chemical characteristics and sensory evaluation. Addition of 0.2% of FCA improved the average daily weight gain and feed efficiency. The pH of the FCA treated loin was slightly higher than control. The L*, a*, b* values of the treatment groups were generally low compared to control group. So the effect of FCA to meat color was expression of purplish red color. Juiciness of the pork shoulder treated with 0.5% FCA was significantly(p<0.05) higher than the other groups. Flavor and overall preference scores for bacon treated with 0.5% of FCA were significantly(p<0.05) higher than the other groups.