• Journal of Mushroom
• /
• v.13 no.2
• /
• pp.103-107
• /
• 2015

'Heukhyang', a new variety with dark brown color, short cultivaltion period, and good taste in Flammulina velutipes, was bred by crossing between monokaryons isolated from 'Garlmoe' and wild strain 'CBMFV-10'. In bottle cultivation, the period of mycelial growth, primordia1 formation, and growth of fruit body was required 23 days, 6 days, and 17 days, respectively. Total culvivation period was 46 days, showing 8 days shorter than that of 'Garlmoe'. Pileus diameter and thickness were greater than those of 'Garlmoe', and pileus color showed dark brown. Fruit body production per 850 ml bottle was 135 g, which was 10% lower than that of 'Garlmoe'. However, the overall acceptance was most excellent in sensory evaluation, and 'Heukhyang' has an advantage to target a niche market of white ones due to differentiated color and taste.

• Journal of Mushroom
• /
• v.13 no.2
• /
• pp.92-96
• /
• 2015

'Geumhyang', a new variety with short cultivation period and yellowish ivory color in Flammulina velutipes, was bred by crossing between monokaryons isolated from 'Garlmoe' and wild strain 'CBMFV-33'. In bottle cultivation, the period of mycelial growth, primordia1 formation, and growth of fruit body was required 23 days, 7 days, and 17 days, respectively. Total culvivation period was 47 days, showing 7 days shorter than that of 'Garlmoe'. Pileus diameter was greater than that of 'Garlmoe', and pileus color showed yellowish ivory. Fruit body production per 850 ml bottle was 160 g, which was 8% higher than that of 'Garlmoe'. The taste, derived from 'Garlmoe' and wild strain, was excellent because of better chewing feeling than white ones. 'Geumhyang' with differentiated color and taste, has an advantage to target a niche market of white ones.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.1
• /
• pp.80-91
• /
• 2014

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

• Korean Journal of Food Science and Technology
• /
• v.43 no.3
• /
• pp.341-347
• /
• 2011

To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees of ripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening were investigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripened ROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crude lipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fiber contents decreased with increased ripening time. Color differences increased with Increased ripening. Eighteen types of amino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level of potassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased according to ripening.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.1
• /
• pp.65-70
• /
• 2005

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.01). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulcis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

• The Korean Journal of Food And Nutrition
• /
• v.33 no.4
• /
• pp.419-427
• /
• 2020

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

• Culinary science and hospitality research
• /
• v.13 no.3
• /
• pp.105-114
• /
• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Korean journal of food and cookery science
• /
• v.7 no.1
• /
• pp.27-34
• /
• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.1
• /
• pp.18-22
• /
• 2011

Study on extraction and color characteristics of mulberry fruit pigment(C3G; cyanidin-3-glucoside) was performed to increase utilization as new source of natural food colorant. C3G was extracted with 0.1 % citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer.

• Horticultural Science & Technology
• /
• v.35 no.1
• /
• pp.142-146
• /
• 2017

In Korea, kiwifruit is grown within a limited region on the southern coast where the climate is warm. Since the yellow - fleshed kiwifruit variety, 'Hort16A', first became commercially available, we have focused on breeding additional yellow - fleshed kiwifruits. Here, we describe the cultivar 'Goldone', which originated from 'Red Princess' and is characterized by red coloration around the fruit core. Conventional field crosses were performed in 2003, and permission for final release of 'Goldone' was obtained in 2011. This cultivar is very productive, with an average fruit weight of 129 g, which is 39% heavier than that of the cultivar 'Hayward'. 'Goldone' is harvested in late October, approximately 165 - 170 days after anthesis. In general, 'Goldone' has approximately eight flowers per fruiting shoot; these flowers must be thinned before blooming for commercial production. 'Goldone' was registered at the Korean Seed & Variety Service in 2014 for plant variety protection rights (grant no. 4835).