• 한국식품조리과학회지
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• 제31권6호
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• pp.718-724
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• 2015

In this study, we investigated the quality and antioxidant activity of blueberry-pyun (traditional Korean jelly using blueberry) according to different ratios of blueberry juice (100%, 80%, 60%, 40%, and 20%). Moisture and pH significantly decreased as the content of blueberry juice increased (p<0.05). As the amount of blueberry juice decreased, the lightness (L) decreased. At the same time, the redness (a) and yellowness (b) were significantly higher (p<0.05). DPPH radical scavenging activity and anthocyanin contents increased significantly when the amount of blueberry juice increased (p<0.05). In the texture profile analysis, hardness decreased as the content of blueberry juice increased. There were no significant differences in springiness. 20% blueberry juice showed the highest gumminess and chewiness. During sensory evaluation, 60% blueberry juice showed the highest in the appearance, color, sweetness and overall-acceptability. From these results, we conclude that blueberry-pyun made of 60% blueberry juice is the most desirable.

• Asian-Australasian Journal of Animal Sciences
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• 제23권11호
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• pp.1503-1509
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• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.

• 한국식품영양과학회지
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• 제26권3호
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• pp.528-533
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• 1997

This study was undertaken to determine the antimutagenic effects of Synurus deltoides extracts on the mutagenesis induced by 3-amino-1, 4-dimethyl-5-H-pyrido[4, 3-blindol(Trp-P-1), 2-amitnofluorene (2-AF) and 4-nitroquinolin-1-oxide(4NQO) using Ames test. Raw juice, heated juice, and ethanol extract from Synurus deltoides itself did not induce mutagenesis. The raw juice, heated juice and ethanol extract of 50${mu}ell$/plate showed approximately 90%, 37% and 28% inhibitory effect on the mutagenesis induced by Trp-P-1 against TA98 strain, while 80%, 60% and 58% inhibition was observed on the mutagenesis induced by 2-AF at the concentration of 200${mu}ell$/plate, respectively. TA100 strain was more sensitive than TA98 strain by raw juice, heated juice and ethanol extract on the mutagenesis induced by Trp-P-1 and 2-AF. Meanwhile, the raw juice, heated juice, and ethanol extract showed very limited inhibitory effects on the mutagenesis induced by 4-NQO against TA98 and TA100 strain. These results indicate that raw juice had the strongest inhibitory effect on the Trp-P-1 or 2-AF induced mutagenesis, but all of the extracts had a little antimutagenc effects on the 4-NQO induced mutagenesis.

• 한국식품조리과학회지
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• 제24권5호
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• pp.722-728
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• 2008

This study was to investigate the quality characteristics of Seockryu-pyun by addition of different ratio of pomegranate juice and pomegranate concentrate (100%, 80%, 60%, 40%). Moisture and the pH increased as the content of pomegranate juice and pomegranate concentrate decreased respectivley. However, DPPH radical scavenging activity was decreased when adding pomegranate juice and pomegranate concentrate was decreased. With decreasing pomegranate juice addition, both the lightness(L) and yellowness(b) was significantly (p<0.05) higher, whereas, the redness(a) was significantly (p<0.05) lower. As addition of pomegranate concentrate was decreasing that lightness, a value and b value were higher. Texture profiles of hardness, adhesiveness, cohesiveness, gumminess, chewiness of Seockryu-pyun was not greatly showed significant difference among samples. Also, springiness was not significantly (p<0.05) different in any groups. For sensory evaluation, color and sourness were decreased as pomegranate juice and pomegranate concentrate was diluted. Seockryu-pyun, PJ3 made with addition of 60% pomegranate juice was the most preferred in overall acceptability. From the results, the most advisable mixture ratio of Seockryu-pyun was found as pomegranate juice 360 g (60%), water 240 g, mungbean starch 60 g and sugar 200 g.

• 한국식품과학회지
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• 제51권6호
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• pp.596-603
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• 2019

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

• Food Science and Biotechnology
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• 제18권4호
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• pp.861-866
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• 2009

Effects of pressure come-up and holding times on the inactivation of Salmonella enterica and Listeria monocytogenes were evaluated in deionized water, milk, orange juice, and tomato juice with pH 6.76, 6.85, 3.46, and 4.11, respectively. The inoculated samples were subjected to high pressure treatments at 300, 400, and 500 MPa for less than 10 min at $30^{\circ}C$. At 500 MPa, the numbers of S. enterica and L. monocytogenes in deionized water, orange juice, and tomato juice were reduced by more than 6 log CFU/mL during the come-up time. Compared to orange and tomato juices, milk showed a considerable baroprotective effect against S. enterica and L. monocytogenes. At 300 MPa, the D values for S. enterica in milk, orange juice, and tomato juice were 0.94, 0.41, and 0.45 min, while those for L. monocytogenes were 9.56, 1.11, and 0.94 min, respectively. Low pH resulted in a noticeable synergistic effect on the inactivation of S. enterica and L. monocytogenes in orange and tomato juices. Therefore, these results might provide more useful information for designing the entire high hydrostatic pressure (HHP) conditions, taking the come-up time reduction, and food system.

• 한국식품조리과학회지
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• 제24권4호
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• pp.439-444
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• 2008

This study examined the quality characteristics of soybean curd prepared with the addition of yellow paprika juice. The yield rate, pH, and ${\Delta}E$, L, a, and b values of the yellow paprika juice were 80.56$\pm$0.07%, 5.41$\pm$0.06, 25.34$\pm$0.14, 24.83$\pm$0.13, -0.61$\pm$0.24, and 26.28$\pm$0.27, respectively, and its moisture, crude ash, carbohydrate, crude protein, crude lipid, vitamin A, and vitamin C contents were 93.08 g, 0.40 g, 4.95 g, 0.85 g, 0.02 g, 25.26 IU, and 115.08 mg, respectively. The yield rate of the soybean curd did not differ significantly according to the level of added yellow paprika juice, however, there was a significant decrease in pH and a significant increase in acidity. The ${\Delta}E$ and b values of the soybean curd increased as the amount of yellow paprika juice in the formulation increased, whereas the L and a values decreased. Furthermore, hardness significantly increased as the level of yellow paprika juice increased. In terms of overall acceptability, the preferred soybean curd samples were the control and that containing 10% yellow paprika juice.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.451-456
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• 2010

미세과육 함유 사과주스의 비타민 C 첨가에 따른 저장 중의 품질변화를 조사하였다. 비타민 C 첨가 유무에 따라 저장 기간 동안 비타민 C 함량의 차이가 크게 나타났다. 비타민 C 첨가농도에 따른 당도와 산도의 차이는 크게 나타나지 않았으며, pH는 비타민 C 무첨가 구간 4.40에 비해 첨가구간에서 pH 4.30~4.29 수준으로 낮게 나타났다. 색상의 변화는 비타민 C 첨가량이 증가하고 저장기간이 길어질수록 L값과 b값이 감소하였으며, 관능평가에서 taste, 전반적인 기호도에서 비타민 C 0.02%(w/v) 첨가구, 무첨가구 순으로 높게 나타났으며, 이 외에 비타민 C 0.02%(w/v) 첨가구는 color에서, 무첨가구는 flavor에서 가장 높은 기호도를 나타내었다. 저장기간 중 비타민 C 감소의 변화는 저장온도 $4^{\circ}C$에서 저장기간이 길어질수록 비타민 C 함량의 감소가 적게 나타나 저장온도와 비타민 C 함량은 저장기간이 길어질수록 효과가 큰 것으로 나타났다. ASC(alcohol soluble color)의 변화는 비타민 C 첨가량이 많을수록 낮게 나타났으며, $37^{\circ}C$에 비해 $4^{\circ}C$ 저장구간에서 ASC가 낮게 나타나는 경향을 보였다. 이상의 결과, 미세과육 함유 사과주스는 비타민 C를 0.02% 첨가하여 $4^{\circ}C$에서 저장하는 것이 가장 효과적으로 나타났다.

• 한국식품과학회지
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• 제39권5호
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• pp.506-514
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• 2007

비열 살균 기술인 high voltage PEF를 이용하여 당근 주스를 처리하였을 때 당근주스의 살균력과 저장 중 품질 변화를 관찰하였다. 전기장의 세기를 50, 60, 70kV/cm에서 처리 시간을 달리하여 당근주스를 처리한 결과 전기장의 세기가 증가함에 따라 일반 세균과 효모 및 곰팡이 모두 감소하였다. 효모 및 곰팡이는 65 kV/cm, $200{\mu}s$ 처리시 모든 균이 사멸되었고 일반세균은 멸균에까지 이르지는 못하였으나 70 kV/cm $200{\mu}s$ 처리 후 4 log cycle 정도 감소되었다. 고전압 펄스 전기장 처리에 사용되는 펄스 파형인 square wave pulse와 exponential decay pulse가 살균효과에 미치는 차이를 비교하기 위하여 각각 4.25와 6.25의 pH에서 PEF 처리를 하여 실험하였다. 그 결과 square wave pulse를 이용한 PEF의 살균효과가 exponential decay pulse를 이용하였을 때보다 우수하였으며 처리 시간이 길어질수록, 당근주스의 pH가 낮을수록 두 파형 사이의 살균효과는 더 큰 차이를 나타내었다. 온도 및 pH의 병합처리가 PEF의 살균효과에 미치는 영향을 알아보기 위하여 온도 및 pH를 달리하여 55kV/cm, $132{\mu}s$의 조건에서 PEF 처리한 결과 병합 처리시 살균효과가 눈에 띄게 증가하는 것을 관찰할 수 있었다. PEF 처리한 당근주스의 저장 시 품질변화를 관찰한 결과 pH 와 열처리를 PEF와 병합하여 처리한 후 $4^{\circ}C$ 저장한 당근 주스에서만 pH, $^{\circ}Brix$, 산도, 색도 그리고 ${\alpha}-,\;{\beta}-carotenes$함량에 눈에 띄는 차이를 나타나지 않았으며, 28일 동안 균의 생육을 관찰할 수 없었다.

• 동아시아식생활학회지
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• 제22권5호
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• pp.677-683
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• 2012

양파즙을 추출하여 수분과 설탕비를 맞추어 쌀가루 대비 1%, 3%, 5%를 첨가하여 백설기를 제조하여 $4^{\circ}C$, $18^{\circ}C$, $30^{\circ}C$에 저장 중 품질변화 및 관능적 특성을 살펴보았다. 설기의 pH 변화는 양파즙 첨가 설기가 무첨가군에 비해 낮게 나타났으며, $4^{\circ}C$에 저장한 pH가 가장 높게 나타났다. 경도를 측정한 결과, 양파즙 5% 첨가군이 가장 낮았고, 무첨가군이 높았으며, $18^{\circ}C$보다 $4^{\circ}C$, $30^{\circ}C$에서 더 빨리 노화가 진행되었다. 색도를 측정한 결과, 양파즙 첨가량이 증가할수록 명도(L값)는 높게 나타났으며, 적색도(a값)는 감소하였다. 황색도(b값)는 양파즙 첨가량이 많을수록 높게 나타났다. 수분활성도 변화를 측정한 결과, 양파즙을 첨가할수록 수분 활성도는 높았다. 호기성균과 곰팡이균도 양파즙을 첨가할수록 적게 나타났으며, $4^{\circ}C$에서 가장 적게 나타났다. 관능평가 결과, 색, 향, 삼킨 후의 느낌과 전체적인 기호도에서 1% 첨가군이 가장 높게 평가되었으나, 무첨가군과 유의적인 차이는 없었다. 관능 결과를 통하여 양파즙 1~2%를 첨가하는 것이 최적의 범위로 판단되었고, 양파즙을 첨가함으로 인해 건강, 기호성 식품일 뿐만 아니라, 제품의 저장 기간도 연장시켜주는 것으로 확인되었다. 양파즙 1% 첨가 설기 제조 시 $4^{\circ}C$, $18^{\circ}C$에서는 3일 저장, $30^{\circ}C$에서 1일 저장하는 것이 바람직한 것으로 보인다.