• Food Science and Preservation
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• v.17 no.3
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• pp.320-327
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• 2010

The physicochemical and sensory properties of Baik-Kimchi supplemented with Lotus root juice were periodically examined during fermentation at $5^{\circ}C$ over 4 weeks. The pH decreased and acidity gradually increased during fermentation. Turbidity also increased as the level of added Lotus root juice increased, with a gradual rise being evident over 2 weeks with a subsequent decrease to the 4-weekpoint of fermentation. The L- and a-values decreased as the amount of added Lotus root juice increased, whereas the b value increased. The reducing sugar content increased when Baik-Kimchi was supplemented with 3% or 6% (both w/v) Lotus root juice, but decreased when Baik-Kimchi was supplemented with 9% or 12% (both w/v) root juice. Reducing sugar content decreased as fermentation continued. The vitamin C content was higher in supplemented samples, than in the control during fermentation. The hardness of Baik-Kimchi supplemented with Lotus root juice decreased with increasing fermentation time. By sensory evaluation, addition of 6%(w/v) root juice yielded a product superior in color, smell, crispness, and overall acceptability compared with control. In conclusion, optimal Baik-Kimchi fermentation should include addition of 6% (w/v) Lotus root juice.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.254-262
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• 1997

new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2, 300~3, 800mg/$\ell$. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.609-614
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• 2007

This study aimed to evaluate the physicochemical and sensory properties of the cookies that were prepared with different concentrations [0, 0.5, 1, 2, 4, and 6 % (w/w)]. The pH of the cookie dough increased significantly at all garlic juice concentrations greater than 1%. The highest dough density value was 1.23, which occurred in the 2% added group; however there was no remarkable differences among the test groups. The spread factor of the cookies showed an inverse relationship with the garlic juice concentration as compared to the control group (10.63). Hardness decreased with increasing garlic juice concentration at levels greater than 1%, and it ranged from 1857.92 to 1695.02. In addition, the L-value decreased with increasing garlic juice concentration, while the a-value gradually increased. In the case of the b-value, however, no significant difference was found compared to that of the control group. In the sensory evaluation, the color of the cookies (3.44-5.11) increased dose dependently with the garlic juice concentration. Taste scores were higher with garlic juice additions over 2%; whereas flavor was considerably greater compared to that of control group. The overall acceptability of the garlic juice cookies was higher than that of the control group. From this investigation, the optimal concentrations of added garlic juice for improvements in cookie quality were found in the range of 1-2%.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.203-208
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• 2002

The physicochemical and sensory properties of Campbell Early and Gerbong juices prepared by various pressing methods were studied. The yields of these juices by mixed method were 83.5% and 87.5%, the highest value of various pressing methods. And soluble solids and amino nitrogens of them decreased as heating temperature increased and was lowest when mixed method was performed. Titratable acidities of Campbell Early juice was 0.86∼1.00%, higher than that of Gerbong juice, 0.60~o.69%. Also the strength of astringent taste and sour taste of Campbell Early and Gerbong juice increased as heating temperature increased, and increased strength of these tastes gave good sensory evaluation to grape juices.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.25-33
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• 2017

This study was to investigate the effects of enzyme on quality characteristics and antioxidant activities of wild peach (Prunus persica L.) juice. pH levels and S.S (soluble solid) values in all samples ranged from 3.86 to 4.13 and from 48.0 to $55.0^{\circ}Brix$, respectively. The TA (total acidity) values of control (not treatment enzyme) were higher than those of the others. The highest 'L', 'a' and 'b' values were observed on PWP (preserved wild peach (Prunus persica L.) juice of cellulase/pectinase (1:1, w/w) sample. Glucose (26.65 g/100 g) and fructose (17.42 g/100 g) in PWP product were determined, however sucrose and maltose were not detected. The predominating organic acid components analyzed in PWP sample were tartaric (32.36 g/100 g) and lactc acids (209.34 g/100 g), whereas citric acid, acetic acid and malic acid were not detected. Higher scores for taste, flavor, color and overall acceptance were found for PWP products compared to other samples. The total phenolic content (13.31 mg GAE/mg dry weight) analyzed using Folin-Ciocalteu's reagent, of PWP sample was higher than those of the others and the total flavonoid concentrations were also 10.95 mg CE/mg dry weight. The DPPH radical scavenging and ABTS radical scavenging activities in all samples ranged from 55.16 to 74.29% and from 39.59 to 82.79%, respectively. The antioxidant activities were affected by addition of enzyme. These results indicate that the use of the mixture of cellulase and pectinase could increase the quality, and antioxidant potentials of sugar preserved wild peach (Prunus persica L.) juice by enzymatic treatment.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.747-757
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• 2009

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.

• Fashion & Textile Research Journal
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• v.15 no.1
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• pp.156-162
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• 2013

For the development of high quality textiles, silk fabrics were dyed repeatedly with persimmon juice by padding mangle. We evaluated the mechanical properties and hand value by Kawabata Evaluation system for dyed silk fabrics. The results obtained from this study were as follows. With the increase of repeating padding times of dyeing, the linearity load-extension curves of the silk fabrics were increased; however, the tensile resilience of fabrics decreased. The hysteresis values of shear force were increased without significant change of shear stiffness. The coefficient of friction values were also decreased and geometrical roughness values were increased. The silk fabrics dyed with persimmon juice had shown the thickness and weight grow as the number of padding increases. The hand values of silk fabrics which were classified into 6 items in the Kawabata Evaluation System, were evaluated as repeating times of dyeing with persimmon juice. The hand values of Koshi(stiffness) and Hari(anti-drape stiffness) were increased, whereas Shinayakasa (flexibility with soft feeling) and Fukurami(fullness and softness) were decreased by dyeing with persimmon juice. However there was no significant change in hand values according to repeating padding times of dyeing.

• Journal of Applied Biological Chemistry
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• v.49 no.4
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• pp.125-130
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• 2006

In order to utilize non-commercial melon as alcoholic beverage material, in this study the optimum fermentation method and manufacture conditions were investigated and thereafter the properties of final product were determined. As for melon wine made with only melon juice, sensorial properties, particularly flavor, were not acceptable as alcoholic beverage. To improve the lack of melon wine, we made mash with cooked rice and Nuruk, and then added melon juice during fermentation. Acceptable sensorial properties were obtained in melon wine when 30% extract juice of oriental melon was added after 4 day of fermentation. The alcoholic beverage added melon juice showed much higher yellowness value than that without melon juice indicating that a clear yellow color similar to melon was actually observed in final product. Adding melon juice led little changes in amount and composition of free sugars, organic acids and amino acids and could improve sensorial properties.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.13-18
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• 2006

Mandarin juice was processed using a continuous high pressure $CO_2$ system. Response surface methodology was used to investigate the effects of the processing parameters such as temperature, pressure, residence time, and %(w/w) ratio of $CO_2$ to juice on total aerobic count (TAC), pectinesterase (PE) activity, cloud level, $^{\circ}Brix$, pH, and titratable acidity (TA) of the juices. Maximum log reduction (3.47) of TAC was observed at $35^{\circ}C$, 41.1 MPa, 9 min residence time, and 7% $CO_2$. PE was inactivated by 7-51%. The cloud was not only retained but was also enhanced by 38%. Lightness and yellowness increased, and redness decreased. The processing temperature and % $CO_2$/juice ratio significantly affected high pressure $CO_2$ processing of the juice in terms of pasteurization, PE inactivation, cloud increase, and color change. The $^{\circ}Brix$, pH, and TA before and after treatment remained unchanged.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.