• 제목/요약/키워드: physicochemical quality

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Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures

  • Seo, Chan Won;Hong, Shik;Shin, Yong Kook;Kang, Shin Ho
    • 한국축산식품학회지
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    • 제38권5호
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    • pp.995-1007
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    • 2018
  • Changes in the physicochemical properties of ready-to-feed liquid infant formula (LIF) stored at different temperatures (10, 20, 30, and $40^{\circ}C$) for 6 mon, focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size distribution, and rheological properties were determined. The HMF content increased with storage time, and LIF stored at $40^{\circ}C$ had a higher HMF content than that of LIF stored at $10^{\circ}C$. The lightness ($L^*$) decreased while redness ($a^*$) and yellowness ($b^*$) increased with increasing HMF content. The fat globule size and pH of LIF stored at $10^{\circ}C$ did not change. However, in the case of LIF stored at $30^{\circ}C$ and $40^{\circ}C$, the fat globule size increased and the pH decreased during storage for 6 mon. LIF stored at $40^{\circ}C$ had a higher apparent viscosity (${\eta}_{a,10}$) than that of LIF stored at $10^{\circ}C$, and the shear-thinning behavior of LIF stored at higher temperature was stronger than that of LIF stored at low temperature. The physicochemical changes of LIF during storage were accelerated by Maillard reaction (MR) at higher storage temperatures. Therefore, even if LIF is aseptically manufactured, we recommend that sterilized LIF should be stored at low temperature in order to minimize quality changes during storage.

새싹보리, 레몬밤 및 녹차 첨가 쿠키의 이화학적 항산화적 특성 (Physicochemical and Antioxidant Properties of Cookies prepared using Powders of Barley Sprout, Lemon Balm, and Green tea)

  • 최예진;김은경;김혜영
    • 한국식생활문화학회지
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    • 제35권5호
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    • pp.459-466
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    • 2020
  • The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.

Spatial Physicochemical and Metagenomic Analysis of Desert Environment

  • Sivakala, Kunjukrishnan Kamalakshi;Jose, Polpass Arul;Anandham, Rangasamy;Thinesh, Thangathurai;Jebakumar, Solomon Robinson David;Samaddar, Sandipan;Chatterjee, Poulami;Sivakumar, Natesan;Sa, Tongmin
    • Journal of Microbiology and Biotechnology
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    • 제28권9호
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    • pp.1517-1526
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    • 2018
  • Investigating bacterial diversity and its metabolic capabilities is crucial for interpreting the ecological patterns in a desert environment and assessing the presence of exploitable microbial resources. In this study, we evaluated the spatial heterogeneity of physicochemical parameters, soil bacterial diversity and metabolic adaptation at meter scale. Soil samples were collected from two quadrats of a desert (Thar Desert, India) with a hot, arid climate, very little rainfall and extreme temperatures. Analysis of physico-chemical parameters and subsequent variance analysis (p-values < 0.05) revealed that sulfate, potassium and magnesium ions were the most variable between the quadrats. Microbial diversity of the two quadrats was studied using Illumina bar-coded sequencing by targeting V3-V4 regions of 16S rDNA. As for the results, 702504 high-quality sequence reads, assigned to 173 operational taxonomic units (OTUs) at species level, were examined. The most abundant phyla in both quadrats were Actinobacteria (38.72%), Proteobacteria (32.94%), and Acidobacteria (9.24%). At genus level, Gaiella represented highest prevalence, followed by Streptomyces, Solirubrobacter, Aciditerrimonas, Geminicoccus, Geodermatophilus, Microvirga, and Rubrobacter. Between the quadrats, significant difference (p-values < 0.05) was found in the abundance of Aciditerrimonas, Geodermatophilus, Geminicoccus, Ilumatobacter, Marmoricola, Nakamurella, and Solirubrobacter. Metabolic functional mapping revealed diverse biological activities, and was significantly correlated with physicochemical parameters. The results revealed spatial variation of ions, microbial abundance and functional attributes in the studied quadrats, and patchy nature in local scale. Interestingly, abundance of the biotechnologically important phylum Actinobacteria, with large proposition of unclassified species in the desert, suggested that this arid environment is a promising site for bioprospection.

감마선과 Methyl Bromide 처리가 녹두의 살충 및 이화학적 특성에 미치는 영향 (Comparative Effects of Gamma Irradiation and Methyl Bromide Fumigation on Disinfestation and Physicochemical Properties of Mung Bean)

  • 노미정;권중호;권용정;허은엽;권용순;변명우
    • 한국식품영양과학회지
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    • 제30권3호
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    • pp.444-449
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    • 2001
  • 녹두의 가해해충 살충방법을 연구할 목적으로 현행 검역해중 살충방법인 methyl bromide(MeBr) 훈증처리와 감마선 조사에 의한 살충효과와 몇 가지 이화학적 특성에 미치는 영향을 비교하였다. 국내산 녹두의 가해해충은 팥바구미(Calloso-bruchus chinensis Linne)로 확인되었으며, 살충처리 후 5일째에 MeBr 처리는 완전한 살충효과를 보였다. 같은 시기에 3 kGy 이상의 감마선 조사는 유충에 대하여 완전한 살충효과를 보였고, 2 kGy 조사구에서도 약 90%의 살충률을 나타내었다. 그리고 녹두의 성충은 유충에 비해 방사선 감수성이 큰 것으로 나타나 처리 후 10~15일 경에 두 충태 모두 1 kGy 조사구에서도 100%의 누적살충률을 보였다. 살충조건에서 녹두의 이화학적 품질특성을 비교해 본 결과, 질소용해도, TBA가, 총아미노산 및 지방산 조성과 함량은 25 kGy 조사구 및 MeBr 처리구에서 대조구와 유의적인 차이를 보이지 않았다. 그러나 녹두의 기계적 색도는 MeBr 훈증처리에 의해 명도의 감소와 적색도 및 황색도의 증가로 전반적인 색차(${\Delta}E$)에서 느끼는 정도(NBS 2.61~2.94)의 색 변화를 가져왔다.

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난소화성 전분 젤리의 이화학적 관능적 품질 특성 연구 (Physicochemical and Sensory Quality Characteristics of Jelly Prepared with Various Levels of Resistant Starch)

  • 강남이;이인선;조미숙
    • 한국식품영양학회지
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    • 제19권4호
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    • pp.532-538
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    • 2006
  • Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).

구운 아몬드와 생 아몬드 첨가량이 다른 죽의 품질 특성 (The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds)

  • 유승연;조영심;조윤경;정아람;신지훈;여인옥;주나미;한영실
    • 한국식품조리과학회지
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    • 제23권6호
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    • pp.832-838
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    • 2007
  • The purpose of this study was to investigate the physicochemical and sensory properties of different almond gruels according to the concentration and pretreatment of the almonds. For the physicochemical parameters, pH, sweetness and viscosity decreased with an increasing almond content, while spreadability, lightness, redness, and yellowness increased. In addition, pH, sweetness, spreadability and viscosity decreased by using baked almonds. Also the L(lightness) and a(redness) color values increased by using baked almonds, whereas the b-value (yellowness) decreased. In the sensory evaluation flavor and nutty taste were significantly different(p<.001) among the samples. The overall preference scores also showed significant differences(p<.001) between the different concentrations of almond. The almond gruels containing 40%, 60%, and 80% almond showed higher preferences than the 0 and 20% concentrations.

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions

  • Seong, Pil Nam;Kang, Geun Ho;Park, Kuyng Mi;Cho, Soo Hyun;Kang, Sun Moon;Park, Beom Young;Moon, Sung Sil;Ba, Hoa Van
    • 한국축산식품학회지
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    • 제34권4호
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    • pp.434-447
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    • 2014
  • Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

Changes of physicochemical properties of brown rice during ageing

  • Kwak, Jieun;Yoon, Mi-Ra;Lee, Jeom-Sig;Lee, Jeong-Hei;Kim, Mi-Jung;Choi, Induck;Jung, Tae-Wook;Jeon, Yong-Hee;Kim, Sun Lim
    • 한국작물학회:학술대회논문집
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    • 한국작물학회 2017년도 9th Asian Crop Science Association conference
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    • pp.293-293
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    • 2017
  • The objective of this study was to determine physicochemical changes in brown rice during ageing condition. Five varieties (Haiami, Ilpum, Daecheong, Jungwon, and Dasan1) of brown rice were stored at $35^{\circ}C$ for 8 weeks. Crude protein and lipid content, seed germination rate, fat acidity, tocol content, TOYO glossiness value, pasting properties, and composition of storage proteins were measured to evaluate its quality during storage. The isomers of tocols (tocopherol and tocotrienols) were quantified using HPLC system, and the pattern of variation in rice storage proteins was examined through electrophoresis of protein extracts. Seed germination rate decreased by 2.7 times, whereas the fatty acid value dramatically increased by 4.8 times after 8 weeks of storage. Toyo glossiness value of cooked milled rice considerably affected by storage period, and the pasting properties of milled rice were also influenced by storage. The final viscosity and breakdown value increased, but setback decreased during storage. In terms of storage protein, proportion of prolamin (14.3 kDa) and globulin (26.4 kDa) increased, whereas percentage of glutelin (34-39 kDa and 21-22 kD) decreased. Furthermore, the contents of total tocol and isomers decreased in stored brown rice.

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배합사료 원료에 대한 방사선 살균 효과 ; 탄수화물의 살균 (Effects of Gamma Irradiation on the Decontamination of Animal Feeds: Sterilization of Carbohydrate Sources)

  • 조한옥;변명우;권중호;이재원;김영배
    • 한국식품위생안전성학회지
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    • 제2권3호
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    • pp.97-102
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    • 1987
  • 배합 사료의 전분질원으로 사용되는 13종의 곡류 및 곡류 부산물의 미생물 오염 정도와 방사선 조사에 의한 살균효과 및 이화학적 특성변화를 조사한 결과는 다음과 같다. 13종의 사료 원료의 호기성 전세균의 오염은 $10^2-10^6/\;g$ 범위였으며 5-7 kGy의 방사선 조사로 거의 살균되었고, 대장균 균은 $10^2-10^5/\;g$로 높게 오염되었으며 이들은 3-5 kGy 조사로서 완전 사멸되었다. 총 곰팡이의 오염은 $10^2-10^4/\;g$ 정도로서 오염 곰팡이의 대부분이 내삼투압성 곰팡이었으며 5-7 kGy 조사로서 검출 한계 이하로 사멸되었다. 또한 이들에서 분리된 곰팡이는 Aspergillus속과 Penicillium속이었으며, 분리된 10여종의 곰팡이중 Aspergillus flavus group을 포함한 7여종의 잠재적 독소를 생성하는 균이었다. 총 아미노산과 전당 함량, 색도, TBA 등이 이화학적 특성변화에서는 고선량 방사선 조사와 훈증처리는 다같이 대조구에 비해 다소의 영향을 미쳤으나 훈증처리구는 더욱 현저하였다.

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Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening

  • Jung, Ho-Jung;Ko, Eun-Jung;Kwak, Hae-Soo
    • Asian-Australasian Journal of Animal Sciences
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    • 제26권12호
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    • pp.1773-1780
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    • 2013
  • This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.