• Food Science and Preservation
• /
• v.16 no.2
• /
• pp.147-154
• /
• 2009

Radish sprout was packaged with different materials. PO and PC are both hard case PET(polyethylenterephthalate) and has 6 holes and no holes, respectively. LO, LM and LH are anti-fogging OPP(oriented polypropylene) film which have different oxygen transmission rates. The oxygen concentration and weight loss rate in PO packaged were higher than any other packages. The soluble solid contents of radish sprouts packaged with PO showed much increased during storage. The pH increased during storage but pH of the samples packaged with high oxygen transmission rate was relatively low. Radish sprouts in LO had lower b value as compared to other samples. The result of ${\Delta}E$ value was generally high during storage period, especially at 7 days storage. The contents of total polyphenolic compounds and free radical scavenging activity of radish sprout packaged with PC and LO were high. Total aerobic bacteria of sprouts in PC and LO was much higher than others. The result of organoleptic qualities showed that the radish sprouts packaged with LM had a good score in terms of overall acceptability until 7 days storage.

• Korean journal of food and cookery science
• /
• v.29 no.3
• /
• pp.291-300
• /
• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.6
• /
• pp.747-753
• /
• 2006

Tea was known to have different taste and flavor with leaching temperature and time. This study was designed to optimize leaching condition for green tea bag that has been popular to consumers. Soluble solid, total phenolics, and total flavonoid content increased as leaching temperature and time increased. The ranges of maximum leaching condition for these components were $96.1{\sim}99.0^{\circ}C\;and\;5.7{\sim}6.8\;min$. As leaching temperature decreased and leaching time increased, however, electron donating ability (EDA) increased and showed the highest values at $65.3^{\circ}C$ and 7.2 min. The overall acceptability was maximal at $70.2^{\circ}C$ and 3.1min. Based upon the physicochemical and organoleptic properties, it was predicted that the optimal range of leaching conditions for green tea bag was $73{\sim}83^{\circ}C\;for\;5.3{\sim}6.3\;min$.

• Journal of Food Hygiene and Safety
• /
• v.5 no.1
• /
• pp.13-19
• /
• 1990

The microbial populations of exportable ginseng leaf tea were $3.6{\times}10^{5}/g$ in mesophilic aerobic bacteria, $2.1{\times}10^{3}/g$ in mesophilic aerobic spores, $1.6{\times}10^{4}/g$ in yeast, $1.9{\times}10^{4}/g$ in molds and $1.2{\times}10^{4}/g$ in coliforms, respectively, which are higher levels than the legaJIy permissible loads of microorganisms for ginseng powders in Korea. In a comparative study of the decontaminating effects on microorganisms, ethylene oxide fumigation and 5 kGy irradiation could decrease microorganisms below the detectable level. And there is no growth of microorgllnisms after three months of storage at $30{\pm}1^{circ}C$. The decimal reduction doses (Dw value) for microorganisms contaminated were 0.70 kGy in coliforms, 0.75 kGy in total bacteria, 0.85 kGy in molds. and 0.95 kGy in yeast, respectively. In the organoleptic test for ginseng leaf tea, the irradiated samples showed no significant difference from the control group in overall flavor, taste, color and acceptability. However the extracts of ethylene oxide fumigated sample were significantly different in color and taste from other groups even after three months storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1206-1213
• /
• 2003

In order to use nutraceutical components in Yulmoo (Coix lachryma-jobi L. var. ma-yuen Stapf), the acceptability of Yulmoo for Takju (Korean rice wine) was examined in terms of the production of volatile components. When Yulmoo was added to the Takju made by commercial koji as a substitute of starch at 0 (rice 100%), 15, 30, 60, and 100%, the ethanol content slightly increased to 13.6, 15.2, 15.2, 14.1, and 13.8%, the Production of isobutanol and iso-imyl alcohol increased as the amount of Yulmoo increased. While the use of Yulmoo to the Takju as the nuruk (Korean traditional koji), inoculated with Aspergillus kawachii (AK) and Rhizopu japonicus (RJ), decreased the contents of n-propanol, iso-butanol, and iso-amyl alcohol as well as the contents of ethanol from 14.3% to 11.2 [AK], 7.5 [RJ], and 10.4% [AK + RJ]. The Yulmoo nuruk in Takju increased the production of acetaldehyde and ethyl acetate indicating the negative effect in the organoleptic evaluation. It was determined that the addition of Yulmoo as a starch source or as nuruk has a critical effect on the production of fusel oils and other volatile compounds in Takju fermentation.

• Korean journal of food and cookery science
• /
• v.16 no.1
• /
• pp.65-74
• /
• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

• Journal of Dairy Science and Biotechnology
• /
• v.21 no.2
• /
• pp.81-87
• /
• 2003

This study was conducted to correlate the quality depending upon sensory evaluation of ESL(extended shelf life) and non-ESL milk during the shelf life. The most important quality assurance is sensory evaluation for dairy products. ESL and non-ESL milk were stored at $5^{\circ}C$ and $10^{\circ}C$ for 14 days. In order to compare physicochemical and sensory properties, pH, TA(titratable acidity), protein, fat, lactose, FFA(free fatty acid), and other organoleptic characteristics were measured. The results showed that physicochemical properties were not significantly changed during storage. On the other hand, the freshness was affected by storage conditions. The most freshness depending upon sensory evaluation was monitored at 5 days storage. Descriptive and acceptability analysis showed that more acceptable milk was ESL milk than non-ESL milk because of off-flavor and after taste of non-ESL milk. According to these results, it was shown that the freshness of milk products depends on sensory. And ESL milk was fresher than non-ESL milk after storage.

• Journal of Animal Science and Technology
• /
• v.49 no.4
• /
• pp.515-522
• /
• 2007

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control(no flavor added), spearmint, mint, and citrus flavor, respectively. No viable cells were observed by irradiation at 1 kGy except for the control. Sensory evaluation indicated that the irradiated ice cream with spearmint flavor at 1 kGy and citrus flavor at 3 kGy had higher overall acceptability. Therefore, a low dose irradiation (less than 3 kGy) with mint or citrus flavors may enhance the safety of ice cream with proper sensory quality for sensitive consumer.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.306-310
• /
• 1991

A simplified mathematical model to estimate changes in total acidity of Chinese cabbage kimchi during fermentation was developed as a function of temperature and salt concentration. Assuming that tolerable acceptability reached at 0.75% total acidity, the shelf-life of kimchi was predicted by the model. The predicted value was in good agreement with the actual shelf-life measured by organoleptic tests.

• Korean Journal of Food Science and Technology
• /
• v.50 no.6
• /
• pp.608-613
• /
• 2018

For increasing both the viscosity and intake of calories and nutrients, four cereal powders: Goami (GR), waxy barley (WBL), germinated brown rice (GBR), and oat (OT) were added to rice porridge, and the properties of the porridge were compared with that containing a commercial thickener. Among the samples, the porridge with WBL showed the highest viscosity, whereas that with GR showed the lowest. With regards to color properties, the porridge with GR showed the highest whiteness, while those with OT or GBR had the highest yellowness, affecting the color of the rice porridge. The viscosity level of porridges with cereal powders did not reach that of the porridge with the commercial thickener at $90-95^{\circ}C$; however, at $55-60^{\circ}C$, the viscosity of the porridge with cereals was enough to replace the commercial thickener. With regards to organoleptic tests, the overall acceptability was mainly attributed to color, and there were no significant differences in other properties. From these results, it seems that the cereal powders could be suitable substitutes for commercial thickeners.