• Journal of Mushroom
• /
• v.22 no.1
• /
• pp.17-21
• /
• 2024

Mushroom-based vegan meat has thus far been used as a food for humans instead of pets. However, based on its texture and nutritional content, it is considered suitable for processing into pet treats. In the present study, we developed a prototype dog chew with a sweetening coating added to a fungal mycelium mat obtained by culturing the Basidiomycetous fungus Trametes orientalis. The palatable coating applied to the mycelium mat by plasticizing the mat with glycerol improved the taste and aroma of the existing mat, and the dog consumed it without difficulty. Future improvements may include a softening process to reduce the chewiness level and a procedure to reduce the crude fiber content. Mycelium-mat-based dog chews, manufactured using eco-friendly materials and processes that are not harmful to the environment are expected to enter the market as eco-friendly alternatives to conventional pet treats. Controlling their physical properties require further study.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.5
• /
• pp.678-688
• /
• 2007

In this study, we investigated the effects of ripened tomato on the Baechukimchi fermentation, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 28 days. The Baechukimchi, with various levels [0, 10, 20, 30%(w/v)] of ripened tomato, was fermented at $10^{\circ}C$. The product containing 20% ripened tomato showed the highest scores for overall acceptability, sour taste, texture, sour smell, and color. The intensity characteristic scores related to sour smell and sour taste were the highest in the control, and the texture score was highest in the 20% ripened tomato sample. During fermentation, total acidity increased while pH gradually decreased. The reducing sugar and total vitamin C contents of the experimental groups with added ripened tomato were higher than those of the control. Also, the time periods to reach maximum levels of lactic acid bacteria, by log numbers of cells and total viable cells, were more delayed in the experimental groups with added ripened tomato than in the control. Overall, the results indicate that a 20% addition of ripened tomato to Baechukimchi during fermentation can enhance sensory qualities and extended the palatable period of the product.

• Horticultural Science & Technology
• /
• v.28 no.3
• /
• pp.469-475
• /
• 2010

The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.2
• /
• pp.399-404
• /
• 2004

This study was conducted to investigate the effect of monosodium glutamate (MSG) and fermentation methods (C-I; fermented for 5 days at 1$0^{\circ}C$ after 2$0^{\circ}C$ fermentation for 2 days, C-II; fermented for 7 days at 1$0^{\circ}C$, M-I; kimchi with MSG fermented for 5 days at 1$0^{\circ}C$ after 2$0^{\circ}C$ fermentation for 2 days, M-II; kimchi with MSG fermented for 7 days at 1$0^{\circ}C$ on fermentation and free amino acid content. Fermentation of M-I and M-II was slightly delayed compared to C-I and C-II. Total microbe of C-I and C-IIwere lower than those of M-I and M-II, and lactic acid bacteria of C-I and C-II were lower than those of M-I and M-II respectively. The major free amino acids were alanine, asparagine, homocystine and valine in C-I, especially, glutamic acid and ornithine were high in C-II. Homocystine, alanine, asparagine and valine in M-I, glutamic acid, alanine, hydroxyproline, asparagine, homocystine, ornithine and valine were the major free amino acid in M-II, respectively. The sour taste of M-I and M-II was lower than those of C-I and C-II, respectively, and the effect of delaying fermentation at 1$0^{\circ}C$ did not showed in the C-I and M-I. The crispy taste of the M-I and M-II was higher than those of C-I and C-II, which was the opposite results of sour taste. Palatable and overall taste of M-I and M-II were higher than those of C-I and C-II, respectively These results suggest that the MSG in kimchi affect not only increment of free amino acid content but also shelf-life and taste improvement, and continuous fermentation at 1$0^{\circ}C$ also enhance the content of free amino acid and shelf-life of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.4
• /
• pp.584-591
• /
• 2014

Salted semi-dried brown croaker, Miichthys miiuy, has been proposed as a palatable seafood in Korea due to its specific texture, taste, and nutritional content. This study was conducted to characterize the sanitary quality of commercial salted semi-dried brown croaker for the development of high quality salted semi-dried products. The chemical properties ranged from 64.2 to 77.1% (mean $74.7{\pm}3.5%$) for moisture content, from 2.1 to 9.5% for salinity, from 14.1 to 58.1 mg/100 g for volatile basic nitrogen, and from 19.1 to 107.2 meq/kg for peroxide values. The viable cell counts and Escherichia coli were 4.2~8.3 log(CFU/g) [mean: 6.2 log(CFU/g)] and 18>~4.6 log(MPN/100 g), respectively. The chemical and microbial results of commercial salted semi-dried brown croaker suggest that provisions should be established for development of high quality salted semi-dried products.

• Korean Journal of Food Science and Technology
• /
• v.5 no.1
• /
• pp.25-32
• /
• 1973

Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) Various flours containing $10{\sim}20%$ defatted soy flour did not form belt in noodle-making process, but the use of 1.5% GMS + 2% Methocel as binder was very effective in noodle-belt formation and cooking quality. 2) Out of four raw flours, naked barley flour was most suitable for noodle-making. Addition of wheat flour at 25% or 50% level into the four composite flours greatly improved the quality of noodles and particularly that based on naked barley was similar to wheat flour in color and gave rather palatable taste. 3) Though cookie could be made from any composite flours without using GMS or CSL, naked barley flour was the best in sensory evaluation of the product. 4) Addition of wheat flour at 25% or 50% level into above composite flours gave cookies comparable to standard wheat product except the case of composite flour based on defatted rice bran.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.199-203
• /
• 1994

Software for refrigerator capable of both rapid fermentation and suitable storage of Kimchi was developed and its performance was investigated. Refrigerator system consists of an insulated fermentation room, heater, damper for the control of outer cold air and two sensors for recognizing temperature of heater and fermentation room, which control temperature and time period of affecting Kimchi fermentation. Effects of fermentation at different NaCl concentration and three fermentation function keys were studied; At key I, time which was elapsed to edible ripening state, pH 4.5 and total acid 0.6%, was about $3{\sim}4$, $4{\sim}5$ and $11{\sim}12$ days, respectively. At key II, time was about $2{\sim}3$, $3{\sim}4$, and $10{\sim}11$ days, and at key III, about 2, 3 and $9{\sim}10$ days, respectively. Effect of storage at three fermentation function keys was all maintained to the level of a palatable pH range until 14 days. Sensory evaluation of Kimchi showed also significant difference in a taste.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
• /
• v.37 no.3
• /
• pp.195-204
• /
• 2011

Introduction: This study examined the regulatory mechanism underlying the meal-induced changes in the hypothalamic-pituitary-adrenal gland (HPA) axis activity. Materials and Methods: Male Sprague-Dawley rats (250-300 g) were hired for two different experiments as follows; 1) rats received either 8% sucrose or 0.2% saccharin ad libitum after 48 h of food deprivation with the gastric fistula closed (real feeding) or opened (sham feeding). 2). rats received 5 ml of intra-oral infusion with 0.2% saccharin or distilled water after 48 h of food deprivation. One hour after food access, all rats were sacrificed by a transcardiac perfusion with 4% paraformaldehyde. The brains were processed for c-Fos immunohistochemistry and the cardiac blood was collected for the plasma corticosterone assay. Results: Real feedings with sucrose or saccharin and sham feeding saccharin but not sucrose, following food deprivation decreased the plasma corticosterone level. c-Fos expression in the nucleus tractus of solitarius (NTS) of the fasted rats was increased by the consumption of sucrose but not saccharin, regardless of the feeding method. On the other hand, the consumption of sucrose or saccharin with real feeding but not the sham, induced c-Fos expression in the paraventricular nucleus (PVN) of the fasted rats. The intra-oral infusion with saccharin or water decreased the plasma corticosterone level of the fasted rats. Intra-oral water infusion increased c-Fos expression in both the PVN and NTS, but saccharin only in the NTS in the fasted rats. Conclusion: Neither restoration of the fasting-induced elevation of plasma corticosterone nor the activation of neurons in the PVN and NTS after refeeding requires the palatability of food or the post-ingestive satiety and caloric load. In addition, neuronal activation in the hypothalamic PVN may not be an implication in the restoration of the fasting-induced elevation of the plasma corticosterone by oropharyngeal stimuli of palatable food.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.1
• /
• pp.69-76
• /
• 2009

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and ${\sim}60^{\circ}C$, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at $25^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at $57^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at $85^{\circ}C$ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by ${\alpha}$-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at $73^{\circ}C$ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at $73^{\circ}C$ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at $57^{\circ}C$ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

• Microbiology and Biotechnology Letters
• /
• v.41 no.3
• /
• pp.327-334
• /
• 2013

For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1% to 53.5% using 0.1% (v/v) cytolase PCL5 for 2 h at room temperature. 0.1% (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25% or 50%), sugar ($24^{\circ}brix$), 0.1% (w/v) $CaCO_3$, 0.1% (v/v) cytolase PCL5, $K_2S_2O_5$ (200 ppm), and yeast ($1.5{\times}10^7$ cell/ml). Fermentation then occurred for 2 weeks at $20^{\circ}C$. The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25% (v/w) and 50% (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21%, 14.3-14.4%, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25% and 50% hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50% hardy kiwi wine is more palatable than 25% hardy kiwi wine.