• Plant Resources
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• v.8 no.3
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• pp.217-224
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• 2005

We tested the hypothesis that alpine plants have special physiological and biochemical mechanisms in addition to their structural adaptation in order to survive under extreme conditions. The photosynthetic organs of Pinus pumila were used to examine the seasonal changes in sugar concentration, antioxidative enzyme, and lipid peroxidation. The concentrations of sucrose, glucose, fructose and reducing sugar were the highest in the leaves in April. But sugar contents in buds and inner barks did not respond sensitively on temperature change. Meanwhile superoxide dismutase (SOD) activity responded sensitively on the change of temperature and SOD in all tissues maintained high activity in April. Meanwhile anthocyanin content increased rapidly in June but the increase of anthocyanin content was not enough to prevent their tissues from the damage by the exposure of high temperature or other stress. In conclusion, under low temperature condition, P. pumila increased the concentration of soluble sugars and SOD activity in their tissues in order to overcome extreme environmental condition. But in summer, these stress defense system against high temperature might be disturbed slightly. This results in the increase of malondialdehyde (MDA) contents in three tissues by lipid peroxidation.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.195-201
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• 2018

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.225-231
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• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.575-581
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• 2000

Quality characteristics of kochujang prepared with appleand persimmon were investigated during 14 weeks of fermentation. The water activity decreased slightly during fermentation and was higher in kochujang (I) prepared with apple than in kochujang (II) prepared with presimmon. The reducing sugar contents increased from 10.95% in kochujang (I) and 10.30% in kochujang (II) to 16.68, 19.14% after 10 weeks of fermentation, respectively. The free sugar contents in kochujang (I) were maltose 10.55, glucose 8.47 and fructose, 3.02% after 12 weeks of fermentation. The free sugar content in kochujang (II) were maltose 10.55, glucose 21.65, glucose 8.71 and fructose 2.98 after 6 weeks of fermentation. The major free sugar in kochujang (I) and (II) was maltose. The organic acids detected in kochujangs were citric, malic, lactic and oxalic acids. The contents of citric acid and malic acid were higher than other acids in both kochujangs. The contents of total free amino acids were 187.59~420.94 mg% in kochujang (I) and 154.67~316.93 mg% in kochujang (II). The contents of aspartic acid, proline and glutamic acid were high in kochujang (I) and (II).

• Horticultural Science & Technology
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• v.18 no.5
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• pp.605-611
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• 2000

This experiment was conducted to examine the effects of foliar application of ethychlozate and ethyclozate mixed with different calcium formulae (clef-non, suical, cell-bine, and calcium acetate monohydrate) on the fruit quality and peel puffing of 'Miyagawa Wase' satsuma mandarin cultivated in a plastic film house. Foliar application of ethychlozate mixed with clef-non or suical showed a result that the 'a' value of peel chromaticity was increased, which are supposed to accelerate peel coloration without peel puffing. The reducing sugar levels of fruits in control, ethychlozate, ethychlozate+celef-non, ethychlozate+suical, ethychlozate+cell-bine, and ethychlozate+calcium acetate monohydrate treatment were 4.98, 5.30, 5.59, 5.00, 5.20, and 4.27%, respectively. Especially, in the case of ethychlozate mixed with clef-non, the reducing sugar level was 0.61% higher than that of control. Sucrose and total sugar content also had a similar trend as that in the reducing sugar contents. The sugar contents of fruits in various ethychlozate treatments mixed with different calcium formulae except those in ethychlozate treatment or ethychlozate treatment mixed with calcium acetate monohydrate were higher than $12^{\circ}Brix$. Especially, the treatment of ethychlozate treatment mixed with clef-non showed the highest sugar content with $12.7^{\circ}Brix$. The ratio of soluble solids to acidity also showed the similar tendency, but there was no significant difference in acidity among the treatments.

• Food Science and Preservation
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• v.2 no.2
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• pp.269-276
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• 1995

Uncooked rice Tackju was prepared from the groud rice with different particle size such as 12, 20, 35 and 50 mesh, and its characteristics were analysed during the brewing. Reducing sugar and ethanol contents as well as yeast cell counts were the highest in main mash and Tackju prepared from 20 mesh fraction. Especially, reducing sugar content was about. 1.5-2.5 times as much as that obtained from 35 or 50 mesh fraction. The final concentration of ethanol in main mash prepared from 20 mesh fraction was 14.8%(v/v). It was about 1.5%(v/v) higher than the lowest one [13.35%(v/v)] which was prepared from 12 mesh fraction. No significant difference In total acidity was observed. Sensory evaluation revealed 20 or 35 mesh Tackju to be the best in overall preference, especially in sweet and refreshing tastes.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.204-209
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• 1993

This investigation was undertaken for the purpose of studying the chemical properties of different kinds of spinach by various blanching procedure. Ascorbic acid, mineral and oxalic acid retention of spinaches, as well as blanch effluent composition were the major factors considered with Dong-cho(winter spinach) and vinylhouse grown spinach. Ash, crude protein, crude fat and vitamin C contents of Dong-cho were higher than those of vinylhouse spinach. On the other hand, vinylhouse grown spinach showed higher content in moisture, phosporous, calcium and oxalic acid. Most of the components in spinaches were decreased by increasing the blanching water volume and time. Reducing sugar and solid content in blanch effluent of Dong-cho were increased by increasing the blanching water volume and time, however, vinylhouse spinach showed no reducing sugar.

• Food Science and Preservation
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• v.4 no.2
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• pp.155-162
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• 1997

This work was designed to determine the effect of steaming-Pretreatment on Physicochemical and functional properties of roasted Polygonatum odoratum roots. Steaming treatments led to some reduction in the contents of water solubles, such as total solid, reducing sugar and free-amino nitrogen of the unroasted samples. Moreover, roasting processing caused decrease in reducing sugar and free-amino acid, with increase in total soluble solid and browning color of the samples, which showed the dependence of steaming treatment as well as roasting temperature. Electron-donating ability and nitrite-scavenging ratio of the samples were also highly developed along with roasting processing at 17$0^{\circ}C$ within 35min. Considering the physicochemical and some functional parameters of water extracts of roasted samples, roasting at above 14$0^{\circ}C$ for over 55min or at 17$0^{\circ}C$ for around 35min was recommendable for the higher quality of Polygonatum odoritum tea, which conditions were similarly adapted for both steamed and unsteamed samples.