• Food Science and Preservation
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• v.14 no.5
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• pp.497-503
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• 2007

In order to develop a new rice bran danmooji, changes in physicochemical characteristics and texture of danmooji treated with rice bran, Stevia rebaudiana Bertoni leaf powder, succinic acid, or yeast extract were investigated during salting for 90 days. The PH of rice bran danmooji decreased from PH6.41 initially to pH 4.09 (control group), pH 4.10 (S. rebaudiana treatment S1), pH 3.84 (S. rebaudiana + succinic acid treatment S2), and pH 3.90 (S. rebaudiana+succinic acid+yeast extract treatment S3) after 90 days of salting. At this time, the salinities of rice bran danmooji of the S1, S52, and S3 groups were 2.32%, 1.94% and 2.15% respectively. The hardness of all groups decreased rapidly in the first 30 days of salting, and thereafter showed no changes. After 90 days of salting, the hardness of all groups was $1,186-1,368\;g/cm^2$ with no significant differences between groups. Redness, the a value, of the S2 and S3 groups treated with succinic acid, was lower than that of S3, whereas yellowness, the b value, of S3 treated with succinic acid and yeast extract was the highest of the three groups. Sensory evaluation of rice bran danmooji after 90 days of salting resulted in S3 attaining the highest scores for flavor, taste, texture, and overall acceptability. These results indicate nut high-quality rice bran danmooji may be prepared by addition of S. rebaudiana leaf powder, succinic acid and yeast extract to rice bran.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.199-204
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• 2006

This study was conducted to investigate the quality characteristics of noodles prepared with the addition of nanofiltered (NF) powder of sunmul. Noodles were prepared with different levels $(0\%,\;1.5\%,\;3\%\;and\;5\%,\;w/w)$ of NF powder and physico-chemical properties were examined. Results of rapid visco analyzer showed that peak, trough, final viscosity and set back decreased as the NF powder level increased. The weight and volume of cooked noodles increased with the addition of NF powder. Turbidity of soup also increased as the amount of NF powder increased, indicating higher cooking loss. The color of wet and cooked noodles became greenish yellow as the NF powder level increased. Hardness, springiness, gumminess and brittleness of cooked noodles decreased with the increasing amount of NF powder. Results of sensory evaluation showed that noodles prepared with up to $3\%$ addition of NF powder was considered to be as acceptable as noodles prepared without NF powder.

• Journal of Dairy Science and Biotechnology
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• v.14 no.2
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• pp.157-164
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• 1996

This study aimed increase the quality during ripening of Cheddar cheese made with proteinase-negative mutant of Streptococcus lactis KCTC 1913 selected by curing. The degradation of protein during cheese ripening were investigated by electrophoresis and chromatography. The results were summarized as follow ; 1. The number of lactic acid bacteria decreased with the ripening stage, and that of the control cheese decreased faster than that of the cheese made with mutant. 2. Polyacrylamide gel electrophoretic analysis of cheese caseins revealed no difference between the cheese made with mutant and the control cheese, but differences along with the ripening stage were evident. 3. On Sephadex G-25 column chromatography, the extracts of bitter components from the green cheese and 3 month ripended cheese were fractionated into 3 fractions. With the progress of ripening, bitter peptides were degraded to rather small peptides or free amino acids. 4. Sensory evaluation of the 3 month ripended Cheddar cheese found no significant differences in color but the cheese made with mutant evidenced higher palatability in flavor and better texture than the control cheese. 5. The yields of the cheddar cheese made with mutant was 0.14% higher than that of the control cheese.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.121-129
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• 2014

This study was carried out to investigate the quality characteristics of protein enriched fermented milk made with whey and soybean flour. Protein-enriched fermented milk was prepared as follows: Soybean flour was added before fermentation. No synthetic aroma was added. The fermentation starter culture was ABT-4 (Chr. Hansen). Whey protein was added after fermentation. Sensory evaluation indicated that sample containing soybean flour amount of 5% were better than other samples. The pH values and titratable acidities of stored protein-enriched fermented milk and fermented milk, respectively, were not remarkably different. Crude protein was more than 3 times higher in protein-enriched fermented milk (8.77%) than in fermented milk (2.49%). The crude fat content of protein-enriched fermented milk was not remarkably different compared to that of fermented milk. Dietary fiber was more than 2.7 times higher in protein-enriched fermented milk (1.67%) than in fermented milk (0.62%), and the free amino acid content was more than 14 times higher in protein-enriched fermented milk (37.9%) than in fermented milk (2.6%).

• Food Science and Preservation
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• v.16 no.5
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• pp.629-635
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• 2009

We investigated the prolongation of freshness and quality during storage of muskmelons harvested at different times and treated with 1-MCP. The weight loss rate increased in all samples as the storage period was extended, although the weight loss of 1-MCP-treated samples was lower than that of controls, regardless of the degree of maturation. Additionally, the hardness of 1-MCP-treated samples was higher than that of controls, again independent of maturation stage. Specifically, 1-MCP treatment delayed softening of muskmelons, as 1-MCP- treated samples showed a high hardness value after 22 days of storage, whereas hardness of control samples decreased rapidly after 10 days. The soluble solid level in muskmelons harvested 92 days after planting was $14.3^{\circ}$ Brix, whereas that of fruit harvested after 90 days was $12.7^{\circ}$ Brix. There was no significant difference in the acidity of 1-MCP-treated samples and controls after 7 days of storage, although the acidity of 1-MCP-treated fruit was greater than that of controls after 13 days, regardless of the degree of maturation. The L-values (lightness) of 1-MCP treated samples were higher than those of controls for the first 10 days of storage, but the reverse was true after 13 days of storage. The b-values (yellowness) were high in control fruits during the initial period of storage, but greater in 1-MCP treated samples after 19 days of storage. The respiration rate of 1-MCP treated samples was lower than that of controls, regardless of the degree of maturation. Sensory evaluation revealed that the texture of control fruit decreased as storage time rose, whereas that of 1-MCP-treated samples did not fall until 28 or 34 days of storage (p<0.05). Overall acceptability based on a marketable score of 5 points showed that 1-MCP-treated muskmelons scored higher than controls, and remained fresher on storage.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.841-849
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• 2013

The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at $25^{\circ}C$. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was $5.40{\pm}0.01$ and that of the experimental groups in which vinegar and mustard extract were added was $4.51{\pm}0.01{\sim}4.52{\pm}0.01$, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached $0.95{\pm}0.04$. However, that of the experimental groups was $0.42{\pm}0.01{\sim}0.43{\pm}0.02$ and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were $2.67{\pm}0.06{\sim}2.80{\pm}0.10$% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was $8.17{\pm}4.01{\times}10^8cfu/g$, 1 day after the Kimchi processing and that of the experimental groups was $2.70{\pm}2.08{\times}10^7{\sim}3.63{\pm}2.80{\times}10^7cfu/g$. After 3 days, these were $3.13{\pm}1.94{\times}10^{11}cfu/g$ and $2.47{\pm}2.23{\times}10^9{\sim}8.03{\pm}3.71{\times}10^9cfu/g$, respectively. According to the result of sensory evaluation, throughout the entire period of the experiment, all sensory items such as color, odor, taste, texture, and total acceptability of the experimental groups were better than those of the control group (p<0.05). Especially, Kimchi in which perilla leaf was added was the best. With the addition of vinegar and mustard extract to the Kimchi, microorganism proliferation was inhibited and the edible period was extended. The minerals, vitamins and antioxidants of leaf vegetables could therefore be obtained.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.152-160
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• 2005

This study was carried out to investigate selectable criteria in evaluating waxy corn $F_1$ hybrids for developing good eating quality waxy corn variety. The physicochemical property analysis of 6 waxy corn $F_1$ hybrids - Chalok1, Chalok2, Heugjeomchal, Yeonnongl, Chalok4, and Suwon45- showed a range of $11.2\~13.1\%$ for crude protein, $5.1\~6.0\%$ for crude fat, $91.8\~92.6\%$ for amylopectin, and $4.5\~6.6\%$ for free sugar content. The pericarp thickness which is one of the most important characteristics related to tenderness in waxy corn was ranged $34\~47{\mu}m$ in 4 waxy corn hybrids - Yeonnongl, Chalok4, Suwon45, and Heugjeomchal. On the other hand, it was ranged $64\~81{\mu}m$ in Chalok1 and Chalok2. The amylogram analysis by rapid visco analyzer showed that in fresh waxy corn hybrid (DAP25), all amylogram properties except setback were higher in Yeonnongl, Chalok4, and Suwon45 compared to those of Chalokl, Chnlok2, and Heugjeomchal. However, in matured waxy corn hybyids (DAP45), the result was the opposite - the amylogram properties were higher in Chalokl, Chalok2, and Heugjeomchal than those of Yeonnongl, Chalok4, and Suwon45. The texture analysis showed that gumminess, chewiness, and hardness increased dramatically with the time after the cooking in Chalokl and Beugjeomchal. On the other hand, these above pyoperties did not change as rapidly with the time in Yeonnongl, Chalok4, and Suwon45. Gumminess, chewiness, and hardness did not increase much within 6 hours after steamingr but increased significantly 32 hours after steaming. Therefore, we have reached a conclusion that texture analysis of cooked waxy corn should be carried out 6 hours after steaming. In the sensory evaluation, Yeonnongl, Chalok4, and Suwon45 revealed higher palatability -6.8, 7.1, and 6.9 respectively - than. that of Chnlokl, Chalok2, and Heugjeomchal. The palatability analysis of 6 waxy corn hybrids showed palatability positively correlating with free sugar content,100-kernel weight, kernel length, kernet width, and consistency, but negatively correlating with pericarp thickness, hardness, gumminess, and chewiness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.853-859
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• 2011

We developed and investigated sugar-soaked black soybean snack (SSBSS) to increase the availability of black soybean. The most desirable moisture contents and texture properties of hardness and gumminess in preparing SSBSS were obtained at a sugar concentration of $40^{\circ}brix$ for the first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process. Sensory evaluation also showed that SSBSS prepared with $40^{\circ}brix$ for first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process was graded higher than the other samples in all questionnaires. Prepared SSBSS had a final moisture content of $5.50{\pm}0.39%$, crude protein content of $16.25{\pm}0.07%$, and crude lipid content of $34.26{\pm}3.95%$. The ash and carbohydrate contents of SSBSS were $0.51{\pm}0.05%$ and $43.48{\pm}0.01%$, respectively, and the final glucose content was $10.20{\pm}0.10^{\circ}brix$. GABA concentration was $15.24{\pm}1.47\;mg$/g and the contents of daidzein, genistein, daidzin, and genistin were $695.7{\pm}6.08\;{\mu}g$/g, $810.6{\pm}3.9\;{\mu}g$/g, $755.8{\pm}39.6\;{\mu}g$/g, and $1640.7{\pm}390.8\;{\mu}g$/g, respectively. In addition, the phenolic compound and flavonoid contents in SSBSS were $0.16{\pm}0.01$ and $2.33{\pm}0.40\;mg$/g, respectively.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.1-12
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• 2019

After making tea by steaming the Artichoke(Hellanthus tuberosus) nine times and drying them nine times, the ingredients and functions of the Artichoke tea were compared to those of M. It had 342.27kcal/100g in its own deloped Artichoke tea, 73.87g/100g of carbohydrates, 6.80g/100g of crude ash and 8.21g/100g of crude protein. The total of free sugars were 32.66mg/100, among them, fructose 17.40, sucrose 9.03 and glucose 6.05 mg/100g. The total mineral contents of the developed tea was 2,785.67mg/100g. It was 2,563.93mg/100g of potassium, 97.52mg/100g of calcium and 88.78mg/100g of magnesium. The saturated fat of Artichoke tea was 30.34mg/100g and unsaturated fat was 69.66mg/100g, among which the linoleic acid was 47.0mg/100%, palmitic acid was 25.31mg/100% and linolenic acid was 8.61mg/100g. DPPH radical scavenging was 34.2% of teas that were developed, 5.2% of M's for comparison, and 44.0% of index materials. ABTS radical scavenging was 93.0% of teas developed, 61.9% of M's tea and 47.6% of index materials, and SOD like activity was 2.7% of teas developed and 1.6% of M's tea. The flavonoid content was 2.8 fold of the tea developed, 2.0 fold of M's tea and 1.7 fold of index material. The polyphenol content was 38.2 fold, 8.92 fold of M's tea and 14.0 fold of index material. The inhibition rate for ${\alpha}$-glucosidase was 9.83% teas developed and 8.92% of M's. The sensory evaluation compares to the one time extract and the five time extract. Based on the one-time extract, color of tea developed was 83.7%, the M's tea was 50.0%, the flavor was 78%, M's tea was 42.5%, the delicate taste was 66.7% of teas developed and M's tea was 37.5% and the overall acceptability was 73.3% of teas developed, M's tea was 47.5%. The comparison of M's tea showed that the extract decreased as we made it, and the overall symbol level decreased to 46.3% after five time-extyracts, while that of the developed tea decreased to 73.3%. The Artichoke tea developed this way is believed to have greater antioxidant function, higher effective substance content, and a higher affinity than M's tea an index material for comparison purposes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.395-402
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• 2005

White layer cakes with 10-50% content of domestic millet and waxy millet were carried out to determine how the content of millet and waxy millet affected Quality and properties of a product. The 10% content of waxy millet resulted in the greatest volume, which decreased with the increase in the content of millet and waxy millet; up to 40% content of millet and waxy millet made no significant difference in weight from the control one. The specific loaf volume decreased with the increase in the content of millet and waxy millet. In terms of crum color, as the content of millet and waxy millet increased, the value of L tended to decrease, making it darker, and there was a significant increase in the value of a and b. As for crust color, the value of L, a, and b tended to increase with the increase in the content of millet and waxy millet, making it darker, but with no significant difference from the control one. In terms of texture, 10% content of millet and 10-20% content of waxy millet made no significant difference in hardness from the control one; as for retrogradation, waxy millet tended to make greater increase in hardness than millet. 5℃ storage resulted more rapidly in retrogradation than 25℃. The sensory evaluation showed that with the increase in the content, waxy millet, millet, and the control in order served to make it darker and harder in terms of external properties, with small pores, uneven texture, and reduced flavor in terms of internal properties. There was no significant difference between the cake with 10-20% content of millet and waxy millet and the control one in making a white layer cake by adding millet and waxy millet.