• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.166-172
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• 2003

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1394-1398
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• 2006

Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of $50,200\sim39,000cP$. Rehydration and fat-binding capacities were $2.63\sim2.89g$-water/g and $2.13\sim2.17g$-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.222-229
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• 2007

Changes on physicochemical properties of fresh Korean ginseng during repeated 9 times steaming processes, steaming $90{\sim}95^{\circ}C$ for $1{\sim}3\;hr$ followed by hot air-drying at $50^{\circ}C$ for $36{\sim}48\;hr$, were investigated. The water contents decreased from 73.4% of fresh ginseng to 13.7% finally. The final yields in bases of total weights and dry matter were 21.0% and 79.0%, respectively. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powder. Browning index also rapidly increased after 3 times of steaming process in particular. Total water soluble sugar contents decreased from 55.4% in fresh to 38.6% in final processed ginseng, but acidic polysaccharide contents increased by about 50% with increasing times of steaming process. Total phenolic compound contents significantly increased with repeated steaming processes especially after 5 times of steaming processes and crude saponin contents also increased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, $Rg_1$, Re (representative ginsenosides in fresh ginseng) decreased, but those of $Rg_2$, $Rh_1$, $Rg_3$ (unique ginsenosides in red ginseng) increased after especially 5 times of steaming processes.

• Food Science and Preservation
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• v.23 no.5
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• pp.660-665
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• 2016

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at $60^{\circ}C$ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at $80^{\circ}C$ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

• Food Science and Preservation
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• v.13 no.1
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• pp.24-29
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• 2006

This study was carried out to promote aspects of preservation and convenience of red pepper paste (r.p.p.). Sample was prepared with spray drying (s.d), vacuum drying (v.d) and freeze drying (f.d) methods. The prepared powdered samples were stored for 90 days at $35^{\circ}C$ in seal condition. After powdered samples were hydrated, the samples were used for analysis such as a sensory test, texture, color and changes of component According to sensory test, quality of dried red pepper paste were better in order to f.d.r.p.p. < s.d.r.p.p. < v.d.r.p.p. Changes of pH, reducing sugar, amino nitrogen and NaCl of dried r.p.p. were not observed compared to control but viscosity decreased by about $15\%$ During the storage, acidity decreased by about $15\%$ and reducing sugar, amino nitrogen and ethanol decreased slightly. Hunter L, a and b values decreased from 24.8-27.3 to 23.6-24.4, from 10.8-12.0 to 8.3-9.3 and from 7.1-7.9 to 4.4-5.5, respectively.

• Food Science and Preservation
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• v.13 no.1
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• pp.95-101
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• 2006

Quality characteristics of Cheongbukjangs with $1\~3\%$ desalted and dried sea tangle powder were investigated after fermentation for 48 hr at $40^{\circ}C$. Addition of sea tangle, irrespective of concentration, did not affect pH and slime content of Cheongbukjang. Color L* and a* values were generally decreased with increasing sea tangle concentration. There were no significant differences in total microbe, amino nitrogen content, and protease and amylase activity between control and Cheongbukjangs with up to $2\%$ sea tangle. However, addition of $3\%$ sea tangle resulted in decreased total microbe, amino nitrogen content, and enzyme activity compared with those of control. Fiber content increased with increasing sea tangle concentration and hardness increased by 1.5 times at $2\%$ sea tangle and by 2.6 times at $3\%$ sea tangle compared with that of control. Results for sensory evaluation revealed that addition of $2\%$ sea tangle was the optimum concentration in view of reducing bitter taste and odor, and improving overall acceptability.

• Food Science and Preservation
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• v.10 no.2
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• pp.192-199
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• 2003

To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.

• Food Science and Preservation
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• v.20 no.2
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• pp.199-206
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• 2013

To evaluate peanut sprouts as a functional food material, the quality characteristics and antioxidant activities of soybean yoghurt with different percentages (0.5, 1.0, 2.0, and 3.0%) of peanut sprout powder (PSP) contents were investigated. The pH of soybean yogurt with PSP decreased in a time- and dose-dependent manner during fermentation, whereas the titratable acidity increased under the same conditions. The Hunter L value (lightness) decreased while the b value (yellowness) and a value (redness) increased as the PSP concentration in soybean yogurt increased. Prior to fermentation, the sugar content of the soybean yogurt increased as the PSP level increased, but the contents decreased as fermentation progressed. Meanwhile, the viscosity of the soybean yogurt increased during fermentation, and the lactic acid bacteria population was higher than that of the control. The sensory properties, including the flavor, color, taste, and overall acceptability, of the soybean yogurt containing 0.5 and 1% PSP, respectively, were higher than those of other tested yoghurts (with 0, 2.0, and 3.0% PSP contents). The antioxidant activity of the soybean yogurt significantly increased at the PSP concentrations of over 1.0%. These results suggest that the addition of PSP has beneficial effects on the quality and functionality of soybean yogurt, and that the addition of 1.0% PSP is the most suitable for manufacturing soybean yogurt.

• Korean Journal of Poultry Science
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• v.25 no.4
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• pp.195-202
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• 1998

The present study was conducted to investigate the effects of dietary supplemental dry powder of Rehmannia radix (RR) root on the growth performance and physiological status of broiler chicks. The treatments consisted of corn-soybean meal control diet, and RR 0.5, 1, and 2％ diets. A total of 160 Arbor Acre male broiler chicks were randomly allotted to 16 pens ; four pens per treatment and 10 birds per pen. The growth performance, feed intake and carcass weight did not show any differences among the treatment groups, but feed conversion was significantly lower (P< 0.05) in RR 1％ group than that of the control group. The muscle color was lighter (P < 0.05) in RR lof group than those of the other treatment groups. The blood concentrations of protein, glutamic-oxaloacetic-transaminase (GOT) and glutamic- pyruvic-transaminase (GPT) were not different (P > 0.05) among the treatment groups, but the blood total cholesterol content was significantly decreased (P < 0.05) in RR 2％ group than those the other treatment groups. The blood concentration of sugar was lower (P <0.05) in RR 2％ group than those of the other treatment groups, and hemoglobin concentration was decreased (P <0.05) by addition RR. Crude fat content of thigh muscle was higher in RR 1％ group than those of the other treatment groups, and bone hardness of broiler chicks fed RR was higher (P < 0.05) than that of the control group. The saturated fatty acid content of the thigh muscle tende to be high in control and RR 0.5％ groups, and unsaturated fatty acid content tende to be high in RR 1 and 2％ groups than those of the other treatment groups

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.