• 한국식품조리과학회지
• /
• 제26권5호
• /
• pp.537-544
• /
• 2010

This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.

• 한국식품조리과학회지
• /
• 제7권1호
• /
• 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.

• Journal of Plant Biotechnology
• /
• 제44권2호
• /
• pp.178-190
• /
• 2017

$Fragaria{\times}ananassa$, a strawberry evolved from hybridization between F. virginiana and F. chiloensis, is a globally cultivated and consumed fruit crop valued for its flavor and nutritional value. Flavor and quality of fruits are determined by factors such as sugars and organic acids present during fruit development. These characteristics are highly subjective in different genotypes and affected by various environmental factors. In this study, we analyzed contents of major sugar compounds including fructose, glucose and sucrose by HPLC analysis in four cultivars namely, Maehyang, Seolhyang, Festival and Sweet Charlie. We identified 55 genes related to fructose, glucose, sucrose and soluble sugar regulation whose expression were analyzed in four cultivars at three developmental stages of the fruit namely, green, white and ripened stages. Expression of these genes across these progressive fruit developmental stages varied among cultivars. Among the 55 genes, genes FaFru3, FaSuc11 and FaGlu8 revealed differential patterns of expression along developmental stages of the fruit in high and low sugar-containing genotypes, respectively and may be putative candidates for sugar content in strawberries. Expression of genes are discussed with regard to corresponding sugar content in these genotypes. Further analysis and application of these genes may be valuable in developing high sugar containing cultivars via marker-assisted breeding.

• 한국식품영양학회지
• /
• 제29권6호
• /
• pp.1040-1049
• /
• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

• 한국식품조리과학회지
• /
• 제26권5호
• /
• pp.530-536
• /
• 2010

이 연구에서는 단백 분해 작용이 있는 키위와 무화과를 과실 자체로 조리에 이용할 때 연육작용이 있는지 살펴보았다. 또한 우리나라 조리방법에 의거하여 양념과 부재료의 영향을 측정하였다. 과실의 단백 분해 효소활성도를 측정한 결과 키위의 경우 36,513 uM/g fruit이었고, 무화과의 경우 24,131 uM/g fruit으로 나타났다. 고기 조리시에 과실을 각각 3%, 5%, 10% 첨가하여 관능검사를 실시한 결과 키위 3~5%와 무화과 5%가 가장 효율적인 첨가량으로 평가되었다. 키위와 무화과를 혼합 사용할 때의 연육에 관한 관능검사를 실시한 결과 키위만을 5% 첨가한 경우 가장 효과적인 것으로 나타났으며 키위와 무화과를 3:0, 2:1, 1:1로 섞은 처리구간의 유의적인 차이는 보이지 않았다. 연육제 처리시간별 연육효과를 관찰한 결과 냉장온도에서 6시간 방치하여 조리할 때 연도와 기호도가 우수한 것으로 나타났다. 온도에 의한 영향을 보면 $25^{\circ}C$ (상온)에서 전처리하는 경우가 $4^{\circ}C$ 처리보다 더 좋은 효과를 나타내었다. 기본양념인 간장, 설탕, 올리고당, 참기름이 첨가된 고기용 과일 sauce의 pH는 무화과의 경우 4.64였고 키위의 경우 4.23이었다. 간장과 올리고당, 맛술의 첨가는 과실 sauce의 역가를 감소시키는 경향을 보여주었다. 갈은 과실 sauce에 양념, 마늘, 생강, 양파, 파 등을 첨가한 sauce의 pH는 무화과의 경우 4.71, 키위의 경우 4.43이였다. 다진 마늘, 다진 파, 갈은 양파, 생강, 배즙은 모두 단백분해활성을 증진시키는 것으로 나타났다. 이렇게 제조된 과실 연육 sauce에 의한 소고기는 연도, 기호도, 바람직하지 않은 과실 맛, 바람직하지 않은 신맛, 모두에서 과실을 넣지 않은 일반 소스에 의한 소고기보다 더 우수한 것으로 나타났다.

• 한국식품영양학회지
• /
• 제26권2호
• /
• pp.323-328
• /
• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• 한국식품영양과학회지
• /
• 제42권5호
• /
• pp.743-752
• /
• 2013

과실을 이용한 증류주 개발에 있어서 국내에서 생산량이 많고 과잉생산으로 인한 잉여과실 발생빈도가 높은 사과와 감귤을 선정하였으며, 외국에서 증류주 제조에 많이 사용하고 국내에 많이 자생하는 마가목 열매를 원료로 선정하여 본 연구를 수행하였다. 각 원료의 발효특성에 따라 맞춤형 효모를 선정하였고, 선정된 효모를 이용하여 발효한 술덧을 동재질의 상압다단식 증류기와 스테인리스 재질의 상압단식 증류기 및 감압단식증류기 등으로 각각 증류한 증류주의 주요 향기성분과 증류효율 등을 비교 평가하였다. 또한 상기 증류주의 품질평가를 위해 4개월 숙성 후 관능평가를 실시하였다. 연구결과 사과와 감귤의 경우 원료 사용비율에 관계없이 발효가 원활히 진행되었으나 마가목 열매의 경우 원료사용비율이 10 w/v% 이상일 경우 발효가 되지 않거나 미미하였으며, 사용비율이 8 w/v% 이하일 때에는 원활한 발효가 진행되었다. 원료별, 증류방식별로 초류, 본류, 후류로 나누어 증류한 증류주의 증류효율을 검토한 결과 과실 원료 차이에 따른 증류주의 수율 차이는 적었지만, 증류효율 면에서는 상압다단식 증류기, 상압단식, 감압단식 순으로 높게 나타났다. 과실증류주의 주요 향기성분 분석결과 증류방식별 다소의 차이를 나타내었으나 모든 원료에서 동재질의 상압다단식증류 방식에 의해 제조된 시제품이 스테인리스 재질의 상압단식 및 감압단식방식에 의해 제조된 증류주에 비해 아로마가 풍부한 것으로 나타났다. 결론적으로 사용된 원료에 관계없이 증류수율, 작업능률 및 품질측면에서 동재질의 상압다단식증류방식이 스테인리스 재질의 단식 또는 감압증류방식보다는 증류주제조에 더 적합한 것으로 나타났다. 쌀을 이용한 증류주 제조에만 국한되어 있는 국내 증류주시장을 고려하면 과실을 이용한 유럽스타일의 증류주 제조, 특히 마가목 열매를 이용한 과실증류주 상품화 기술은 향후 FTA 시대를 맞아 시장 다변화 및 우리술 경쟁력 강화에 기여할 것으로 보인다.

• 한국식품과학회지
• /
• 제27권4호
• /
• pp.439-444
• /
• 1995

Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at $100^{\circ}C$ for 100 minutes slightly decreased pH and increased the acidity. Total solids and viscosity were also decreased by heating. All of those changes were more significant in V-6B than V-6A, probably due to lower pH. Heating the juice resulted in a slight decrease in L value and an increase in a and b values. Heating at $100^{\circ}C$ caused an increase in moldy flavor and a decrease in fresh vegetable flavor while heating at $80^{\circ}C$ for 20 minutes changed them little.

• 한국식품과학회지
• /
• 제31권6호
• /
• pp.1563-1569
• /
• 1999

본 연구는 분무건조를 이용한 향기성분의 미세캡슐화를 위해 maltodextrin(MD), gum arabic(GA),alkenylsuccinated modified starch(MS), gellan gum을 피복물질로 사용하여 배합비율을 최적화하는데 목표를 갖고 수행되었다. 핵물질은 특성이 다른 5종류의 향기성분을 채종유와 1 : 4의 비율로 혼합한 flavor model system으로 사용하였다. 예비실험을 통해 핵물질 : 피복물질의 비율을 1 : 4로 하였으며, MD함량은 30%로 고정하였다. GA : MS를 $2\;:\;8{\sim}8\;:\;2$의 비율로 제조하여 유화액에서의 특성을 분석한 결과, GA : MS = 4 : 6에서 유화안정성이 우수하였으며, flavor release가 가장 적었다 이 비율에 gellan gum을 $1{\sim}5%$ 첨가하여 실험한 결과, 4% 첨가한 것이 결과가 가장 우수하였다. 이상의 결과로 MD : GA : MS : gellan gum = 30 : 26.4 : 37.6 : 4의 배합비율이 분무건조를 이용한 향기성분의 미세캡슐화를 위한 피복물질의 최적 배합조건이었다.

• Nutrition Research and Practice
• /
• 제10권3호
• /
• pp.321-327
• /
• 2016

BACKGROUND/OBJECTIVES: Fruit and vegetable consumption of children in the United States falls below recommendations. The U.S. Department of Agriculture Fresh Fruit and Vegetable Program (FFVP) is a national free-fruit and vegetable school distribution program designed to address this problem. This permanent, legislated program provides funding to qualified elementary schools for provision of additional fruit and vegetables outside of school meals. The objective of this study was to understand children's perceptions of FFVP after the intervention and formulate recommendations that may improve success of the intervention. SUBJECTS/METHODS: Secondary data were obtained from 5,265 $4^{th}-6^{th}$ graders at 51 randomly-selected FFVP intervention schools in Indiana. Anonymous questionnaires were completed late in the 2011-2012 academic year. Multilevel logistic regressions were used to determine associations between students' perceptions of program effects (4 close-ended items) and their preference toward the program. Content analysis was applied to a single open-ended item for program comments. RESULTS: Over 47% of students reported greater intake of fruit and vegetables due to FFVP, and over 66% reported liking the program. Student-reported program effects were positively associated with preference for the program (P < 0.01). Themes that emerged during analysis of 3,811 comments, included, students liked: the opportunity to try different kinds of fruit and vegetables, types and flavors of fruits served, and benefits of eating fruit. Fewer students liked the types of vegetables and their benefits. A small group disliked the program citing poor flavor of vegetables and quality of fruits. Important suggestions for the program include serving more dipping sauces for vegetables, cooking vegetables, and providing a greater variety of produce. CONCLUSIONS: The degree that students liked FFVP may predict the program's effects on fruit and vegetable intake. FFVP may become more acceptable to students by incorporating their suggestions. Program planners should consider these options for achieving program goals.