• Food Science and Preservation
• /
• v.5 no.3
• /
• pp.199-206
• /
• 1998

Comparative effects of gamma irradiation and methyl bromide (MBr) fumigation on disinfestation and some physicochemical attributes of acorn seeds were investigated. Insects in domestic acorns were identified to be Curculio dentipes Roelofs and Dichocrocis punctiferalis Guenee, which were easily disinfestated immediately after commercial MBr fumigation. Irradiation also showed similar effects on mortality of the insects in different post-irradiation periods; at 3rd day with doses of 1-3 kGy and at around 30th day 0.5-1 kGy. MBr fumigation caused the decrease in lightness (Hunter L value), total phenolics and reducing sugars and the increase in yellowness (Hunter b value) and browning intensity for the subjected samples, as compared with the nontreated control and irradiated ones at 0.5-2 kGy. Furthermore, MBr fumigation resulted in decay for the most part of samples during storage at 5-10 $^{\circ}C$ for 6 months in a PVC box packaging with nets. As a result, optimum levels of irradiation is expected to be roe of the alternatives to chemical fumigants.

• Culinary science and hospitality research
• /
• v.24 no.1
• /
• pp.39-49
• /
• 2018

In this study, the traditional takju was manufactured using the finger root, which was recognized as a health functional ingredient, and analyzed the physicochemical and sensory quality characteristics according to the period of fermentation. The pH was significantly low(p<0.05) in all samples until the second day of fermentation, and the pH tended to increase again from the third day of fermentation. The pH value was decreased as the amount of finger root was decreased(p<0.05). The acidity of takju was significantly lower at 0.17~0.21 immediately after fermentation(p<0.05). The acidity of FR0 showed significantly the highest value(p<0.05). The sugar content of takju was significantly increased in all the samples until the 2nd day of fermentation(p<0.05). On the 7th day, it showed the lowest value at $11.01{\sim}12.63^{\circ}Brix$. The sugar content of FR0 was significantly lowest value(p<0.05). The alcohol content of takju was significantly increased as the fermentation proceeded, and the highest value was 11.90~13.50% at 7 days(p<0.05). The alcohol content of RF0 was significantly higher than other samples(p<0.05). As a result of organic acid analysis of finger root takju fermented for 7 days, citric acid(3.35%) showed the highest content of FR3(p<0.05). The content of fructose increased with increasing finger root amount (p<0.05). As a result of sensory evaluation of finger root takju, FR1 and FR2 samples tended to be lower in score than FR0, and FR3 showed the highest score. The overall acceptance value of FR0 was 7.5 and FR3 was 7.57.

• Culinary science and hospitality research
• /
• v.24 no.1
• /
• pp.114-121
• /
• 2018

This study developed a new yanggaeng(red bean sweet jelly) by adding Peucedanum japonicum powder from 5% to 20%. It has been evaluated its physicochemical, sensory characteristics and antioxidant activity. The DPPH radical scavenging activity of Peucedanum japonicum powder was 40.53% and the total phenolic compound content was 13.36 mg/100 g. Moisture content of yanggaeng with Peucedanum japonicum powder added 5~15% was 50.24~48.32% significantly higher than in the control group(p<0.05). The hardness of yanggaeng was $2,748.25g/m^2$in control and the PY5 and PY10 were $4,012.05g/m^2$ and $4,019.40g/m^2$ respectively, significantly higher than control(p<0.05). However, when the amount of Peucedanum japonicum powder was increased by more than a certain rate, it decreased again, as $2,155.39g/m^2$ in PY20. As a result of the acceptance test of the yanggaeng, the flavor of yanggaeng with Peucedanum japonicum powder was evaluated significantly higher than control(p<0.05), but PY20 was 5.20 not significantly difference with PY10. The overall acceptance of the yanggaeng showed the lowest value of 4.00 in the control, PY15 showed significantly high value as 7.80(p<0.05). Compared with the control, the acceptance of samples with Peucedanum japonicum powder 5~15% was higher than that of control. It was concluded that 10% and 15% of the Peucedanum japonicum powder could be added for the development of the yanggaeng. According to the above study result, to enhance the utilization of Peucedanum japonicum for developing functional food would be possible, and a new yanggaeng product by adding Peucedanum japonicum would have good potential.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.644-649
• /
• 1996

The purpose of this study was to investigate the relationship between physicochemical properties and optimum amount of added water for cooking in the preparation of Korean cooked rice (bab). Seven different kinds of rice samples were tested for their chemical and physical properties in relation to the eating quality after cooking with various amounts of water added. The amylose content and water content of rice did not show significant correlation with the amount of added water for optimum cooking. The width of rice kernel, expansion ratio, amylogram maximum viscosity showed significant correlation with the optimum ratio of added water for cooking.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.5
• /
• pp.800-806
• /
• 1997

Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$\times$2.5$\times$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 36 hours had better taste and quality than those of other treatments.

• Applied Biological Chemistry
• /
• v.41 no.2
• /
• pp.141-146
• /
• 1998

In order to determine the optimmum harvest time of Citrus unshiu Marc. var. miyagawa and C. unshiu Marc. var. okitsu produced in Cheju, citrus fruits sampled at packing houses or harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till middle of October, and soluble solids were increased continuously after that. The fruits size were different by positional directions on the tree, the quality of citrus fruits in central southern positions on the tree was good for fresh fruit consumptions. Compared with only the quality of citrus fruits as a factor of soluble solids, total sugar, pH, and color index, the optimum harvest time were supposed to be reasonable at late of November for C. unshiu Marc. var. okitsu, and at early of December for C. unshiu Marc. var. miyagawa. The results obtained from citrus fruits sampled at packing houses were supposed to be not suitable for determing the optimum harvest time, because of storage after harvest at ordinary harvesting time.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.1
• /
• pp.113-119
• /
• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.764-770
• /
• 1997

For the purpose of improving hygienic quality of dried-spirullina and dried-sea tangle powders as raw materials of health food, the comparative effects of ozone treatment and gamma irradiation on the microbial and physicochemical properties were investigated. Gamma irradiation at 7.5 kGy resulted in sterilization of total aerobic bacteria, coliforms and molds below detective levels $(<10^{1}\;CFU/g\;sample)$, while ozone treatment for 8 hr up to 18 ppm could not sufficiently eliminate the microorganisms of the samples. Physicochemical properties including compositions of fatty acid and amino acid, minerals, pH and natural pigments were not changed by gamma irradaition up to 10 kGy, whereas, ozone treatment caused changes in pH, TBA value, natural pigments and fatty acid compositions. Especially, ozone treatment markedly decreased unsaturated fatty acid of the samples.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.5
• /
• pp.458-463
• /
• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.1
• /
• pp.77-85
• /
• 2015

This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.