• Korean Journal of Agricultural Science
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• v.23 no.2
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• pp.219-226
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• 1996

Liquid yoghurts were made with ginseng extract, white ginseng powder and tail ginseng powder, which have pharmacological effects and are palatable by Korean. The acidity, number of lactic acid bacteria and viscosity of yoghurts were examined and taste, flavor and characteristics of preservation of yoghurts were also tested. The results obtained were summarized as follows; l. The acidity of yoghurt was high for ginseng yoghurts, especially tail ginseng yoghurt(1.15%) was higher than that of control yoghurt(0.76%). 2. The number of lactic acid bacteria in yoghurt was higher for ginseng yoghurt than that of control yoghurt($1.5{\times}10^8/m{\ell}$), especially tail ginseng yoghurt($4.3{\times}10^8/m{\ell}$) showed the highest number of lactic acid bacteria. 3. The viscosity of yoghurt was high for ginseng yoghurt, especially white ginseng powder yoghurt was higher than that of control. 4. The score of yoghurts for tastes, flavor and overall acceptability were higher for tail ginseng yoghurt than those of control yoghurt. 5. When yoghurts were stored at $5^{\circ}C$ for 10 days, the pH, acidity, number of lactic acid bacteria of all yoghurt were not changed significantly.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.655-659
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• 2014

Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).

• Culinary science and hospitality research
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• v.15 no.4
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• pp.86-98
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• 2009

The purpose of this study is to develop value-added functional gruels by adding ginseng powder and fresh ginseng to Tarakjuk which is Korean traditional soup. The results of this study are summarized as follows. Tarakjuk with ginseng powder showed the decrease in the moisture level significantly($\alpha$=0.001) when the amount of ginseng powder added was increased. Tarakjuk with fresh ginseng showed the increase in the moisture level significantly($\alpha$=0.001) when the amount of ginseng was increased. The lightness decreased when the amount of ginseng added increased. Redness and yellowness also tend to increase when the amount of ginseng added was increased. pH and sugar content ratio were not significantly different between the two samples. Tarakjuk with ginseng powder showed the decrease in spreadability when the amount of ginseng powder added raised, and Tarakjuk with fresh ginseng showed the opposite result, so we could figure out that increasement of Tarakjuk spreadability made the decrease of viscosity, and the decrease of spreadability made the increasement of viscosity. The result of acceptance test showed GPT1.0, and FGT3.0 acceptance was the highest. In conclusion, Tarakjuk with 1% ginseng powder and Tarakjuk with 3% fresh ginseng were the optimum for all characteristics when produced.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.537-550
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• 2007

In a previous study, isoflavones showed prominent physiological effects on diabetes, hyperlipemia, and alcoholic hepatotoxicity. The purpose of this study was to develop isoflavone-rich bean sprout- and isoflavone extract-containing foods, to improve symptoms of diabetes and hyperlipemia. The foods employed were yogurt, bread, and cookies. Through sensory evaluations, the ingredient amounts were determined. In the sensory evaluations of the yogurt and bread, overall taste scores decreased with increasing amounts of bean sprout powder. However, for the cookies, the overall taste score increased with an increasing amount of bean sprout powder, and the addition of isoflavones had no influence on flavor. The results indicated the following ingredient levels for ultimate product development. For the yogurt, 100 mL of low fat milk was fermented at $50^{\circ}C$ for 36 hr, and mixed with 0.5 g of roasted bean sprout powder and 31 mg of isoflavone extract. For the bread, bean sprout powder was added to wheat flour at a replacement level of 10%, which was mixed with 12 g of butter and 124 mg of isoflavone extract for 200 g of dough. For the cookies, the bean sprout powder was added to wheat flour at a replacement level of 60%, and then mixed with 15 g of butter and 124 mg of isoflavone extract for 100 g of dough. The total isoflavone contents of the yogurt, bread, and cookies were 14.35 mg/100 mL, 38.24 mg/100 g, and 190.00 mg/100 g, respectively.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.87-97
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• 2017

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and $-25.94{\pm}0.06mV$, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The $L^*$ values gradually decreased within all groups, whereas the $a^*$ and $b^*$ values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.1-12
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• 2004

Nanofood is advanced functional food which food industry and food scientist try to develop process foods in near future. To be developed nanofood, nanofood materials are needed, such as biodegradable nanosphere material, biotechnical nanofood material, and protein and nanofood material. There are some food industrial applications with nanotechnology, such as nanoencapsulation, nanomolecule making, nanoparticle and powder making, nano separation, and nano extration. We can find several nanofoods and nanofood materials on the market. In addition, dairy industry is also in the first step for the development of nanofunctional food. However, nanoencapsulations of lactase, iron, vitamin C, isoflavone are developed for functional milk. Dairy industry needs various nanofood materials to be advanced functional dairy products.

• Journal of environmental and Sanitary engineering
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• v.3 no.2 s.5
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• pp.99-106
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• 1988

In order to analyze trace metals by Atomic absorption spectrophotometer in infant formula milk powder, Wet digestion method using nitric acid, perchloric acid mainly and D.D.T.C.-M.I.B.K. extraction method were done. The r-value of calibration curve were more than 0.999 in Cu, Mn, Zn. Recovery test showed high recovery rate of $97-104\%$. The results were as follows: Averages of total samples were Cu $1.92\pm1.24 ppm,\;Mn\;1.18\pm1.01ppm,\;Zn\;22.43\pm8.88ppm.$ Averages of Common Infant formula were Cu1.96\pm1.26ppm,\;Mn\;1.0\pm0.57ppm,\;Zn\;21.52\pm9.72ppm.$ Averages of follow-up infant formula were Cu$1.89\pm1.26ppm,\;Mn\;1.36\pm1.31ppm,\;Zn\;23.34\pm8.7 ppm$.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.6
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• pp.571-575
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• 1995

A total of 455 food samples representing 22 different food types were collected from several localities at Alexandria province in Egypt. Aflatoxin B1 and aflatoxin M1 were detected in 5 out of 455 (1.1%) of these food samples. From the same samples 206 fungal isolates were obtained. Thirty two of these isolates (15.5%) were found to be aflatoxin producers. Aspergillus flavus was the dominant isolate, while Aspergillus parasaticus was also isolated from a few other food samples. Among locally consumed foodstuffs. Peanut (7.5%) and Milk powder (6.6%) were found to be a suitable substrates for aflatoxin production. The hygienic and public health significance of the isolated aflatoxigenic strains were discussed.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.542-546
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• 1999

Uncoated, ethyl cellulose(EC) coated or methacrylic acid copolymer(MAC) coated ferrous sulfate was added to the yoghurt made from whole milk powder and quality changes of those yoghurt were observed. Among treatments uncoated ferrous sulfate added yoghurt showed the lowest quality in the view of pH, total acidity, total counts of lactic acid bacteria, and sensory characteristics. Quality change of MAC comparing to control was lower than that of EC. MAC and EC showed higher TBA value than no iron added or uncoated iron added one during storage. From sensory evaluation, MAC was not signif icantly different from control in color and off flavor after one day storage(p>0.05), however significant difference was observed in off flavor after 7 day storage(p<0.05). From above results, MAC coated ferrous sulfate added yoghurt showed better quality than uncoated or EC coated ferrous sulfate added one during storage.