• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.162-168
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• 1996

Effects of temperature, pH and addition of NaCl and quinine on sweetness and recognition threshold of aspartame were investigated. Changes in flavor of some foods were also studied when aspartame was added. The sweetness of 0.02% aspartame, the equi-sweetness of 4.3% sugar, was organoleptically evaluated by multiple comparison test at variouse range of temperature ($4^{\circ}$, $20^{\circ}$, $40^{\circ}$, $60^{\circ}$ and $80^{\circ}C$), pH (3.0, 4.5, 6.0 and 7.5), NaCl (0.5, 1.0, 1.5 and 2.0%) and quinine (0.001, 0.003 and 0.005%). The highest sweetness was obtained at $20^{\circ}C$ and pH 3.0-4.5. Addition of NaCl at 0.5% level showed the highest sweetness which was decreased thereafter. The sweetness was significantly decreased by the addition of quinine. The recognition threshold of aspartame was the lowest at $20^{\circ}C$ and pH 3.0-4.5. Lower in bitterness and higher In ginseng flavor were noted in ginseng tea with aspartame than in that without aspartame. Improved roasted flavor and decreased undesirable odor and taste were resulted in soymilk with the addition of aspartame. The flavors of orange, apple and strawberry were enhanced by aspartame in orange juice, apple juice and strawberry juice, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.926-934
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• 2009

The study investigated the quality of pound cake prepared with various concentrations of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). Pound cake was evaluated for their sensory property and physical quality stored for 10 days at $25^{\circ}C$. The pH of the batter decreased with rising cherry powder concentration. The specific loaf volume and height decreased (from 2.95 to $2.60\;cm^3/g$) with increasing in cherry powder. The baking loss rate of the pound cake tended to increased by $11.47{\sim}12.67%$, but with no significant differences. The lightness, redness, and yellowness values were significantly decreased with increases in cherry powder except for redness of pound cake crumb. As the concentration of cherry powder increased, the mechanical characteristics of the pound cake did not differ significantly. The hardness tended to increase, while adhesiveness and springiness decreased with increases in powder. The retrogradation degree of pound cake prepared with cherry powder was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake prepared with 10% and 15% added cherry powder showed high antioxidant activities. The pound cakes containing 10 and 15% cherry powder had acceptable sensory properties, such as flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 10% (w/w) of cherry powder into the pound cake formula.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.829-834
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• 2015

To decrease excessive sugar intake, and increase vegetable and calcium intake, we manufactured sugar free fruit-vegetable jam containing calcium and fructo-oligosaccharide to substitute for sucrose. We evaluated jam for physico-chemical and sensory properties. When the amount of apple was replaced with the amount of kale, $^{\circ}brix$ decreased, whereas there were no significant changes in pH. As the amount of kale increased, lightness and yellowness increased. However redness did not show trend to increase or decrease. In the texture profile analysis, hardness, springiness, cohesiveness, gumminess and chewiness significantly decreased with increased amount of kale, but adhesiveness gradually increased. The sensory parameters including taste, flavor, color, spreadability and overall acceptance of jam added 10.0~12.0% amount of kale were the highest acceptance. As the amount of kale added in the jam, sensory properties decreased. In general, when sugar free fruit-vegetable jam was manufactured, apple and kale ratio of 3:1 or 4:1 was considered appropriate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.110-115
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• 2010

The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1229-1236
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• 2009

This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5$\sim$2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at $40^{\circ}C$ for 18h. During the period of 14 days of storage ($4^{\circ}C$, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.

• Journal of Life Science
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• v.32 no.11
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• pp.847-854
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• 2022

The purpose of this study was to prepare Daebong persimmon-fermented liquor supplemented with Prunus mume fruit to promote the consumption of Daebong persimmon and to develop local specialties. As fermentation progressed, the alcohol content rapidly increased, whereas the sugar content decreased. With the production of CO₂ from the second day of fermentation, the epidermis and flesh solids of the Daebong persimmons began mixing together and rose to the surface of the fermentation container. This phenomenon continued until the fourth and fifth days of fermentation; on the fifth day, the ethanol and sugar contents were 11.4% and 9.8°Brix, respectively. A concentration of 6 to 9% (w/w) P. mume fruit was found to be the optimal amount during Daebong persimmon fermentation. When the fermented liquor was stored for 60 days at 5℃, the pH and ethanol content showed no significant change during the aging period. As aging progressed, the content of sugar slowly decreased in both the control sample and in the one to which P. mume was added, showing 9.8 and 10.4 mg/ml at the eighth week post-aging, respectively. The total acid content was 0.79~0.81% at the beginning of aging but slightly increased to 0.84~0.86% in the second week of aging. As a result of the sensory test, the sour taste, sweetness, and flavor were slightly stronger in the P. mume fruit group than in the control group.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.314-319
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• 1997

The objectives of this study were to examine the effect of storage time, temperature, pH, and NaCl concentration on hydroperoxide lyase and lipoxygenase activities, and to establish important informations to the production of typical cucumber flavor. Conditions affecting lipoxygenase and hydroperoxide lyase would be important for cucumber flavor production. Maximum activity was observed at pH 5.0 for hydroperoxide lyase and pH 5.5 for lipoxygenase. Both enzymes were relatively stable at $40\;to\;50^{\circ}C$ for 6days storage time. Maximum activity of both enzymes was observed with 0.2 M NaCl at pH 5.0. Activities were stimulated with concentrations of NaCl from 0.05 to 0.2 M. Hydroperoxide lyase and lipoxygenase activities were decreased at concentration of NaCl greater than 0.2 M.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.59-68
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• 1990

Juices prepared from carrots, apples, and mandarin oranges were fermented with Leuconostoc mesenteroides or along with Saccharomyces cerevisiae. The pH of the fermented juices was not found significantly different between the mixed and single-cultured groups. The juices containing 0.5% NaCl had lower pH than the groups without 0.5% NaCl. The final pH of the single-cultured gruops was the highest among the sample groups. However, reducing sugar content of the mixed-cultured groups was lower than that of the single-cultured groups. The viable cells of the mixed-cutured groups were remarkably increased until 3 days of storage, and after 6 days they were gradually decreased. The results of the sensory evaluation demonstrated acidic, salty and alcoholic flavors were significantly different among the groups. The single-cultured group without salt was significantly more acidic than the non-pasteurized control group. The mixed-cultured group with salt was significantly more alcoholic than the group without salt and control groups. The non-pasteurized control group was significantly more homogeneous than the mixed-cultured groups and single-cultured group with salt. Preference ranking test showed that flavor and overall acceptability of the fermented juices was significantly different among the groups. Flavor of the single-cultured group without salt was found significantly better than those of the groups with salt. With the respect of overall acceptability, the single-cultured group without salt was significantly more acceptable than the non-pasteurized control group and the mixed-cultured group with salt.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.296-307
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• 2019

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the 'pear odor/flavor' characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.1
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• pp.7-11
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• 2011

This research was conducted to compare the quality of paprika ($Capsicum$ $annuum$ L.) packed with PLA film and OPP/PE film pouches during storage at $6^{\circ}C$. Weight loss of paprika fruit was higher in OPP/PE film pouches, mold decay was shown in OPP/PE pouches after 6 days, but was not yet shown in PLA pouches. Hardness decreased in all packages. Soluble solid content was highest in PLA1 film pouch, vitamin C content was also highest in PLA2. Mold decay was not shown in PLA pouches after 9 day, but shown at calyx of paprika fruit in OPP/PE pouches. Off-flavor was strong in the OPP/PE pouches when the pouches were opened, decay was also serious in the same pouches after 15 days and thus quality was inadequate for sale in market.