• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.793-801
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• 2014

This study evaluated the qualitative properties of lotus root (Nelumbo nucifera) peels as food materials. Proximate composition, sweetness, pH, total acidity, color, mineral, fatty acid, free sugar and organic acid contents of preprocessed lotus root were measured. Crude moisture, protein, and total fiber contents of non-peeled treated Lotus roots were higher than those of peeled treated lotus roots (p<0.05). Lightness and yellowness of color were reduced by peeling process, whereas redness increased (p<0.05). The mineral contents of Mg, Ca, Fe and Na were higher in non-peeled lotus roots, whereas peeled treated lotus root showed higher K contents (p<0.05). The major fatty acids were palmitic, oleic, linoleic and linolenic acids. The total free sugar content of non-peeled lotus roots was higher than that of peeled treated lotus roots (p<0.05). Glucose content was not significantly different, whereas fructose, sucrose, and maltose contents were significantly different. The organic acid and free amino acid contents were higher in peeled lotus roots (p<0.01).

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.1-10
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• 2003

All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10$^{\circ}C$ for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.

• Applied Biological Chemistry
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• v.44 no.2
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• pp.88-91
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• 2001

Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at $55^{\circ}C$. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fructose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, $58^{\circ}Brix$, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.102-109
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• 2015

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.7-10
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• 1984

The three kinds of Kochujang were prepared with liquid koji equivalent to 30%, 50% and 70% of brewing water and the contents of free amino acids and free sugars during aging at $25^{\circ}C$ for 3 months were compared with those of the control group which was made from solid koji. All tested Kochujang were higher in glutamic acid, lysine and aspartic acid while lower in methionine, histidine and tryptophan. The content of total free amino acids was high in the order of control group, 70%, 50%, and 30% liquid koji group. Fructose and rhamnose were found in all groups, but glucose in only the control group and 70% liquid koji group. Fructose content was the highest of the free sugars and total free sugar content was higher in the control group and 70% liquid koji group than other groups.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.198-205
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• 2008

The influence of the yuza juice addition on quality of the doenjang was investigated by analyzing their chemical properties. The 80 days pre-fermented(PFD) and non-fermented(NFD) doenjangs used in the present study were mixed with yuza juice designed at different ratio (0, 1, 3, 5% (w/w)), These doenjangs were fermented for 60 days and then analyzed chemical properties, respectively. The moisture content was higher in yuza juice added groups than control group. But Ash, crude lipid and crude protein contents were higher in control than yuza juice added groups. The pH and formol-N were higher in yuza juice added NFD groups however, acidity was reversed. Among the free sugars, glucose contents was the highest. And, free sugars contents were higher in yuza juice added PFD groups than control group. Five kinds organic acids were detected, and succinic acid content was the highest. The organic acid contents were higher in proportion to adding volume of yuza juice, in all groups. The contents of Free amino acids were higher in yuza juice added PFD groups and among these, 1% yuza juice added PFD group(3970.0 mg%) was the highest. Hunter L value was lower by yuza juice added volume and higher in PFD groups. Hunter a and b values were non-significantly difference in PFD and NFD, respectively.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1398-1403
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• 2009

Present study deals with variations of physicochemicals including $\gamma$-aminobutyric acid (GABA), $\gamma$-oryzanol, free sugar, lipoxygenase activity, fat acidity, and germination rate from Korean brown rice cultivars. With increase of storage time and temperature, GABA, $\gamma$-oryzanol, lipoxygenase activity, and fat acidity increased, whereas free sugar and germination rate was reduced. Among cultivars, 'Gopumbyeo' exhibited the highest contents in GABA and $\gamma$-oryzanol during 12 weeks storage at $25^{\circ}C$ (GABA: $28.6{\pm}5.6{\rightarrow}170.4{\pm}4.6\;mg/100\;g$, $\gamma$-oryzanol: $6.1{\pm}0.7{\rightarrow}6.7{\pm}0.4\;mg/g$) and 'Ilpumbyeo' significantly decreased in free sugar during 12 weeks storage at $10^{\circ}C$ ($1,423.7{\rightarrow}1,058.4\;mg/100\;g$). Moreover, 'Taebongbyeo' exhibited the highest quality owing to low lipoxygenase activity, low fat acidity, and high germination rate. In free sugar compositions, sucrose exhibited the highest content (>70%), followed by fructose (>7%), raffinose (>5%), glucose (>3%), and maltose (>2%) during storage. Based on our results, changes of physicochemicals in stored brown rice may be important information in processing food and functional properties.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1051-1058
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• 2014

Yuza (Citrus junos) had 3 varieties and they had variable physiochemical properties. This study analyzed free sugar, hesperidine, naringin, flavonoid contents and antihypertensive activities according to variety and harvest time of Yuza. Three Yuza varieties, native (C. junos I), improved I (C. junos I + Poncirus trifoliata), improved II (C. junos I + C. junos II) were used. Harvest time could influence biochemical properties of Yuza such as acidity and $^{\circ}brix$. When the Yuza harvested at behind of season, the sugar/acid ratio went up because the acidity was decreased but sugar content was increased. Fructose content was dramatically high at November, Yuza of the season. Total flavonoids was high in pulp parts of improved II and in juice of native one harvested at October. The content of hesperidin and naringin in peels and juices were high in immature fruits fresh-picked at July since then they were decreased steadily and there were no difference according to varieties. The angiotensin converting enzyme (ACE) inhibition was powerful at pulp of Yuza in particular native one picked at November.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1251-1257
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• 2000

Red pepper powder (Capsicum annuum L.) is one of the most important ingredients for making kimchi. Various aspects of the quality of the red pepper powders (RPP) produced in Korea depending on the varieties and producing districts were compared. The evaluated intrinsic elements were vitamin C, carotenoid, capsaicinoid and free sugar contents and the extrinsic element was ASTA (American Spice Trade Association) colors. The vitamin C content was the highest in Johong (230 mg%) RPP among the varieties and Youngyang (263 mg%) RPP among the producing districts. Myungpum RPP that contains high level of carotenoids showed increased level of ASTA color, it exhibited positive relationship between carotenoid contents and ASTA color. Capsaicinoid level in RPP was the highest in var. Chungyang (126.1 mg%) that was usually used soup and pungent cook. Free sugar contents which is related to sweetness were the highest in Youngyang RPP Youngyang RPP that preferentially used in the preparation of kimchi showed the highest levels in vitamin C, carotenoid, ASTA color, and free sugar contents, but the contents of capsaicinoid was the lowest.