• Culinary science and hospitality research
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• v.20 no.1
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• pp.178-188
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• 2014

Two kinds of anticaking agents (dextrin, polydextrose) were combined with kiwifruit paste at 5% w/w ratio and freeze-dried to prepare a powdered material. The physiochemical characteristics of kiwifruit powders with anticaking agents were compared with those without anticaking agents as the control. The yield was higher in the powders with anticaking agents than the control. Moisture content, acidity, and total phenolics were lower in the powders with anticaking agents than the control. The contents of vitamin C was higher in the powders with anticaking agents than the control, but was no significant difference with different anticaking agent types. There were no significant differences in free sugar content (fructose, glucose, total sugar) and organic acid content (oxalic acid, lactic acid, total) depending on the anticaking agent types. Hunter's L-value was significantly high in the order of the samples with dextrin, the control, and polydextrose, while a-value showed an opposite tendency. Browning index, water solubility, and swelling power didn't show any significant difference. However, the hygroscopicities with elapsed time were lower in the powders with anticaking agents than the control. Therefore, the kiwifruit powder combined with dextrin or polydextrose as an anticaking agent at 5% w/w ratio could be used as a food biomaterial with a good quality in moisture, vitamim C, color value, browning index, water solubility, and hygroscopicity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.847-852
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• 2008

In order to determine the effects of puffing red ginseng (PRG) powder on the antioxidant enzyme activities of hepatotoxicity in benzo($\alpha$) pyrene[B($\alpha$)P]-treated mice, the mice were divided into 5 groups. The dried red ginseng were prepared by puffing conditions of moisture content 10% and puffing pressure $5\;kgf/cm^2$, and then powdered. PRG powder was injected i.p. once a day for 5 successive days, followed by the administration of B($\alpha$)P treatment on the fifth day. We also evaluated the relationship between lipid peroxidation and PRG powder on oxidative stress. The increased activities of superoxide dismutase, catalase, and glutathione peroxidase observed following B($\alpha$)P-treatment were reduced by the treatment of PRG powder. Whereas the glutathione content and glutathione S-transferase activity depleted by B $\alpha$)P were significantly increased, the B($\alpha$)P-associated elevation of cytochrome P-450 activities and lipid peroxide content were reduced as the result of PRG powder treatment. Especially, PRG powder had higher antioxidant activities than RG powder. These results suggest that puffing red ginseng powder can protect against B($\alpha$)P intoxicification through its antioxidant properties.

• Analytical Science and Technology
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• v.7 no.1
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• pp.53-64
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• 1994

After establishment of methodology for the separation and quantitation of optical isomer existed in food or biomaterial, the relationship between isomer and nutrient or biological sample was investigated. The optical isomers of standard amino acids and free amino acids were quantitized and the protein was assayed from the Korean bean, pasted bean, soy sauce, gochujang, powderd milk and cataract followed by hydrolysis and dervatization with TFA-IPA for GLC analysis with chirasil val column. Amino acids showing the racemization were alanine, aspartic acid, glutamic acid and phenyl alanine. The most convenient amino acid deducing age and biological activity was aspartic acid. Glutamic acid and phenyl alanine have shown poor resolution with less racemization. The ratio of d-form amino acids was 3~6% for home made pasted bean, about 3% for commerical pasted bean, 2~4% for soy sauce, about 1% for bean, 1~2% for cataract, 1.0~1.5% for powdered milk. The racemization during fermentation process was significant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.617-626
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• 1996

Nitrogenous compounds in hydrolysate of skipjack processing by-product(SPB) was increased 6.4 times in amount comparing that of raw SPB. The major compounds in hydrolysate were anserine, histidine, leucine, hydroxyproline, arginine, phenylalanine and taurine, and composed 56.25% of total nitrogenous compounds. In fatty acid composition, the highest amount was saturated fatty acids in both samples. Polyunsaturated fatty acids such as $C_{20:5}$ and $C_{22:6}$ were increased after hydrolysis. A total of 99 volatile compounds was detected in raw and hydrolysate of SPB by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass chromatorgraphy. Of these, 75 compounds were identified in raw SPB, while 72 compounds were identified in hydorlysate of SPB. There compounds were composed mainly of 28 aldehydes, 20 ketones, 19 alcohols, 5 nitrogen containing compounds, 5 aromatic hydrocarbons, 4 furans and 12 miscellaneous compounds. Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas heterocyclic compounds such as pyrazies, furans increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1689-1697
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• 2004

Aroma compounds in 6 different Byeolmijang were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the 6 different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds, benzyl-alcohol, furan compounds and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds and phenol type compounds were increased during aging. On the other hand, 1-octene-3-ol, hexanal, benzyl-alcohol and furan compounds were decreased during aging. 2-Heptenal and 2,4-decadienal in Daemaekjang, pyrazine and phenol type compounds in Sanghwangjang and phenol type compounds including phenol, 4-methoxy-phenol and 4-ethyl-phenol in Mujang were identified as major aroma compounds, respectively. The major aroma compound in Bizijang was 2,4-decadienal and in Sodujang, the major aroma compounds were 2,3-dihydro-benzofuran and 2-methoxy-4-vinylphenol. Linaool, geraniol, 6-elemene, 6-lonone and ledene were detected in Jigeumjang possibly due to the addition of powdered red pepper.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.73-78
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• 2003

This study was to investigate interaction between ionization rate and absorption rate of calcium(Ca) in each feeding Ca sources in rats. The results were as follows. 1. The ionized Ca ions 134 into rats were absorbed in about two hours while Ca from other sources like powdered egg-shell Ca or precipitable Ca carbonate caused more than five hours to be absorbed. This means that the ionization of Ca is essential for the fast absorption in rat. 2. Absorption rate were increased in the rank order to brown rice vinegar-Ca acetate > brewed vinegar-Ca acetate > precipitated Ca carbonate > egg-shell Ca powder by feeding sources in rat and absorption rate of brown rice vinegar Ca was appeared 4 times highly than egg-shell Ca powder. 3. Absorption rate of brewed vinegar Ca acetate were appeared excellent, 1.4 times highly in case of the brewed vinegar at no ventilation condition than ventilation condition. 4. Ca concentration in blood serum was significantly enhanced the increased ionization rate of Ca in the above experiment rat models regardless of dietary Ca levels.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.51-58
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• 2007

This research investigated the effect of different onggi containers (Korean earthenware) on the ripening of kochujang (Korean hot pepper paste). The physical characteristics of 'onggi', were evaluated as function of manufacturing variables such as raw material soils (onggi-specific soil, red brown soil, and fine powdered soil) and galzing treatments. The physical properties were then related to the compositional quality changes of the kochujang fermented at $30^{\circ}C$ for 4 months. The porosity of the onggi containers seems to be increased by the content of finer raw soil rather than the chemical component of soil (amount of CaO, MgO, $K_2O$ and $Na_2O$, acting as melting aid in the firing). Natural glaze was measured to contain higher contents of CaO, MgO, $K_2O$ and $Na_2O$ than the other soils, which is desirable property for the fired onggi. The glazed surface showed higher far-infrared radiation emissivity than the non-glazed part. The kochujang fermented in P0-BG (the glazed onggi from 100 % onggi soil) attained higher concentration of reducing sugar, amino nitrogen and nucleotides compared to those in the other onggis. All of these changes of kochujang in P0-BG resulted in significantly better sensory quality than the other treatments.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.224-228
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• 2001

We studied the effects that the addition of Kimchi has on microbiological properties of fermented sausages as we observed pH and microbiological changes of Kimchi-added fermented sausage by aging period. The pH figure of sausages added with commercial starter culture was 5.69 at the beginning stage and declined gradually to 5.01. The more Kimchi is added, the lower pH figure goes. Sausages with 10% and 20% of fresh Kimchi, and 2% and 4% of powdered Kimchi added, showed about pH 5.4 at the early stage and down to pH 4.87 as they are stored longer. In terms of microbiological changes, sausages mixed with starter culture showed 10$\^$7/cfu/g level in the number of total bacteria, lactic acid bacteria, yeast and fungi, lower than Kimchi-added sausages. However, the figure soared sharply to 10$\^$10/cfu/g during the aging period. Kimchi-added sausages recorded 10$\^$9/cfu/g, slightly high during the eurly aging stage, in the number of total bacteria, lactic acid bacteria, yeast and fungi, while showing a gradual increase up to 10$\^$10/cfu/g towards the end of aging period and became microbiologically stabilized.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.40-51
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• 2013

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.