• 동아시아식생활학회지
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• 제20권4호
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• pp.551-559
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• 2010

This study aimed to determine the physicochemical, microbiological and sensory qualities of salad dressing with added Prunus mume extracts. For this study, dressing was blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Physicochemical and microbiological effects of dressing with added Prunus mume extracts were assessed during production and storage days by measuring pH and Aw and by determining total plate counts and coliforms. Effects of salad dressing added Prunus mume extracts on the total plate counts and coliforms of salad dressing were observed during storage at $3^{\circ}C$ and $25{\pm}1^{\circ}C$ for 30 days. Prunus mume extracts showed antibacterial properties, and improved the microbiological quality. Sensory scores for salad dressing with added Prunus mume extracts were higher than those for the control group.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.189-193
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• 2011

Kohlrabi (Brassica oleracea var. gongylodes L.) slices were dehydrated with maltodextrin (MD) at concentrations of 20, 30, and 40% (w/w), and the dried samples were compared with the freeze-dried and hot-air dried samples regarding various physicochemical qualities. The MD-treated samples had better results than those of freeze-dried or hot-air dried samples in terms of rehydration ratio and color. The total phenolic content of the MD-treated sample was similar to that of the freeze-dried and higher than that of hot-air dried sample. The ascorbic acid content of the MD-treated samples was also higher than that of the hot-air dried one. These results suggest that kohlrabi can be dehydrated with MD instead of hot air.

• 한국작물학회지
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• 제52권2호
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• pp.123-128
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• 2007

Demand for high quality rice has always been a major factor in the international rice marketing. In the present study, doubled haploid (DH) population derived from anther culture of a Tongil/japonica hybrid was used for genetic analysis of rice grain quality. The average values of DH lines for grain weight, grain length and the ratio of grain length to width were near the mid-parent value. More than 40% DH lines showed transgressive segregation for grain weight, length, amylose and lipid content, but less than 10% DH lines observed on ratio of length to width and grain thickness were transgressive segregation. Correlation analysis between appearance qualities and physicochemical characters indicated that grain width and grain thickness both significantly and negatively correlated to protein and lipid content. A highly significant negative correlation between protein content and amylose content was observed.

• 한국식품영양과학회지
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• 제27권3호
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• pp.489-494
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• 1998

For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0mm: HO, 5mm: H5, 10mm, 15mm: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as hight increased. H10 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as hight increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.

• 생약학회지
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• 제26권4호
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• pp.411-418
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• 1995

In order to clarify the originality of several Alisma Rhizomes, we investigated the differences of their morphological, anatomical and physiochemical characteristics. Morphological observation shows the variability of Alisma shape and quality. The diversities in morphological shapes and qualities of tuber were observed among different origins. Chinese product looked like corm shape, but korean's irregular shape. The microscopic observation of korean Alisma revealed the presence of irregular vascular bundle which was scattered transversely and longitudinaly, which was different from that of the rhizome. This facts suggest that the portion of crude drug in Alisma should be the corm rather than the rhizome. In the physicochemical differences, chinese Alisma contains larger amount of mineral elements such as K, Na and Ca than korean Alisma. On the contrary, protein contents in lyophilized powder of aqueous extracts in korean Alisma rhizome was significantly higher than chinese Alisma rhizome. The leaves and stems contained larger amount of Ca and Na than tuber, and may be used as the osmotic diuretics for chinese traditional medicine.

• 한국식품영양과학회지
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• 제27권2호
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• pp.281-285
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• 1998

For the purpose of improving the qualities of carrot, spinach and cooked rice, the effects of food height(0mm: H0, 5mm: H5, 10mm: H10, 15mm: H15) for microware blanching and reheating on physicochemical properties were investigated. In carrot blanching, color values of each treatment were not different, and cutting forces of microware blanching carrots were decreased as carrot height increased. In spinach blanching, the shape of orignal form was changed as height increased. In cooked rice reheating, H10 had the highest overall acceptance score. Physicochemical properties were changed by food hight of microwave blanching and reheating on food.

• 한국식품과학회지
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• 제53권1호
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• pp.63-71
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• 2021

In this study, a comparative analysis was carried out between the 'Beta Tiny' and 'TY Nonari' cherry tomato cultivars harvested at the pink and red stages. Samples of the red stage were stored at room temperature for 9 days, during which physicochemical qualities, antioxidant compounds, and activities were measured. As cherry tomato ripening and storage progressed, firmness was reduced, whereas the lycopene content increased. Total phenolic content and antioxidant activity showed no significant changes as ripening and storage progressed; however, total flavonoid content of 'Beta Tiny' showed a significant increase (p<0.05). The main polyphenols in the two cultivars were identified as chlorogenic acid, rutin, and (-)-epigallocatechin gallate, among which chlorogenic acid showed a significant decrease (p<0.05) as ripening and storage progressed. A strong correlation was found between total phenolic and flavonoid content (R=0.744), and ABTS radical scavenging activity (R=0.975). Additionally, a negative correlation was shown by lycopene and chlorogenic acid (R= -0.934).

• Food Science and Biotechnology
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• 제17권3호
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• pp.540-546
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• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.

• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.30-36
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• 2017

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.

• 한국축산식품학회지
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• 제31권6호
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• pp.886-892
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• 2011

This study investigated the ACE-inhibitory effect of yogurt beverage fortified with hydrolysates as well as the suitability of hydrolysates as a nutraceutical additive to yogurt beverage. Three whey protein hydrolysates hydrolyzed by alcalase, protamex, and trypsin were each added to yogurt beverage at concentrations of 1.25, 2.5, and 5 mg/mL. Yogurt beverage fortified with 2.5 mg/mL of hydrolysates had 61-69% ACE-inhibitory activity, whereas yogurt beverage fortified with 5 mg/mL of hydrolysates showed 74% ACE-inhibitory activity. There were no significant differences in ACE-inhibitory activity between the alcalase or protamex hydrolysates during storage; however, trypsin hydrolysate exhibited significant differences. On the other hand, physicochemical characteristics such as pH (3.47-3.77), titratable acidity (0.81-0.84%), colority, viable cell count, and sensory qualities were not significantly different among the tested yogurt beverage samples during storage. These results showed that yogurt beverage fortified with whey protein hydrolysates maintained antihypertensive activity and underwent no unfavorable changes in physicochemical characteristics regardless of enzyme type.