• Food Science and Preservation
• /
• v.15 no.1
• /
• pp.99-104
• /
• 2008

To utilize non-heat treated alcoholic by-products of brown rice (Goami) as food sources, the quality characteristics changes according to the treatment conditions of cellulase were evaluated. Results showed that the increase of hydrolysis temperature correspondingly increased the soluble solids and total sugar amounts in the by-products of Goami, and total dietary fiber amount was found to be around 0.67% Reducing sugar concentration was the highest at the hydrolysis temperature of $70^{\circ}C$. Maltooligosaccharides amounts were detected to be the highest at the hydrolysis temperature of $80^{\circ}C$ and were also, maltopentose and maltopentose were found. In the soluble solid, total dietary fiber, reducing sugar and total sugar according to the cellulase concentration, the content of hydrolysates with enzyme were higher than control, and the content of hydrolysates with enzyme was similar (6.30 and 0.69% 3,600 and 5,500 mg% respectively). The content of maltooligosaccharides was increased with the increase of enzyme concentration, and the content was similar at more than 0.6%(w/w) of enzyme concentration. The soluble solids and total dietary fiber by hydrolysis time were found to be 6.25% and 0.70%, respectively at more than 60 min. of hydrolysis. The content of reducing sugar, total sugar and maltooligosaccharides were increased with the increase of hydrolysis time, and the content was similar at more than 120min. of hydrolysis (3,800, 5,680 and 1,950 mg% respectively). Based upon these results, the byproducts of Goami are expected to be valuable as various food sources showing the highest dietary fiber and maltooligosaccharides contents by the hydrolysis at $80^{\circ}C$ for 120 min. with the addition of 0.6%(w/w) of cellulase.

• Korean Journal of Plant Resources
• /
• v.29 no.5
• /
• pp.539-546
• /
• 2016

The aim of this study was to analyze antioxidant activity, total phenolics, and vitamin C content in unripe and ripe jujube cultivar and to investigate correlation between antioxidant and chemical constituents including total phenolics and vitamin C. The antioxidant activity was measured by the DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power. Although, the weight, diameter and soluble solids of Zyziphus jujuba fruit were increased with the progress of ripening, antioxidant activity and total phenolics were decrease during ripening. The highest free-radical scavenging activity (at 2.5 ㎎/㎖) and reducing power (at 1 ㎎/㎖) in fruit were 81.75% (Bokjo, unripe) and 0.80 (Mudeung, unripe), respectively. The highest total phenolic content in unripe fruit of Mudeung was 62.50 ㎍/g. A linear correlation (r=0.911) was shown between DPPH radical scavenging activity and total phenolic content.

• Journal of Dairy Science and Biotechnology
• /
• v.31 no.1
• /
• pp.9-20
• /
• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• Food Science and Preservation
• /
• v.19 no.5
• /
• pp.645-651
• /
• 2012

The food functional properties of Pleurotus eryngii cultivated with different wavelengths of light-emitting diode (LED) light were analyzed in this study. The levels of total soluble solids of Pleurotus eryngii increased with all the LED lights, except mixed LED light ($B^*R$, $B^*G$ and $R^*G$). Thirty one kinds of components were detected by analyzing the free amino acids. The total free amino acid contents had a slightly higher tendency in the control group, but the ratios of eight essential amino acids among the total amino acids of Pleurotus eryngii cultivated under all the LED lights, including the blue light (blue, $B^*R$, $B^*G$ and $B^*R^*G^*U$) and the green light, were higher than that in the control group. K was the highest-content of mineral, and Mn was the lowest-content. The Ca content increased through cultivation under all the LED lights, except the blue light, but the Fe content (under the green and $B^*R$ lights), K content (under the red and UV-A lights) and Mg content (under the $R^*G$, UV-A and red lights) increased under the exclusive LED light. The total phenolic compounds increased by cultivation under all the LED lights, except the UV-A and mixed lights ($R^*G$ and $B^*R^*G^*U$). The DPPH radical scavenging activity was also improved by all the LED lights, except the mixed light ($R^*G$).

• Horticultural Science & Technology
• /
• v.28 no.6
• /
• pp.954-958
• /
• 2010

The study was conducted to investigate the relationship between berry set density per bearing shoot and fruit quality in 'Kyoho' grape. Fruit quality was evaluated by soluble solids content (SSC), titratable acidity (TA), skin color, and total anthocyanin content (TAC). There was a sharp increase in SSC of fruit juice from veraison initiation to 30 days after veraison. The SSC level increased with the lower berry set per bearing shoot. The rapid accumulation of SSC 4 weeks after veraison in the cluster of low berry set (10-20) was observed, while that of high berry set (40-50) showed delayed and low SSC accumulation which reached only $15.0^{\circ}Bx$ at harvest. TA of fruit juice in all treatments reduced rapidly from veraison initiation to 30 days after veraison, and then reduced gradually. TA in all treatments except 50 berries set reached to 0.4-0.6% which was optimal TA in 'Kyoho' at fruit harvest. During fruit maturing after veraison, fruit skin color changed from green to purple-black, L and b value decreased, and a value increased. TAC in 10 and 20 berries set was gradually increased to 2 weeks after veraison, sharply increased until 6 weeks after veraison, and then finally decreased, while TAC in content in 30, 40, and 50 berries set per annual shoot remained at low level. The results indicated that the number of berry set for good quality seemed to be 20 per bearing shoot in 'Kyoho' grape.

• Journal of Bio-Environment Control
• /
• v.29 no.2
• /
• pp.171-180
• /
• 2020

The effect of three different light qualities on growth, photosynthesis, quality and safe parameters of hydroponic cultivated spinach (Spinacia oleracea L.) were investigated indoor. Three different light qualities were created of red (660 nm), blue (450 nm) and green (550 nm) LEDs corresponding at ratio R660/B450 = 4/1 (RBL); R660/B450/G550= 5/2/3 (WWL); R660/B450/G550 = 1/1/1 (WL), which were tested at the same intensity (PPFD =190 μmol m^-2 s^-1). The results showed that the plant height and leaf number were the lowest in WL treatment. The SPAD, Net photosynthesis rate Pn, Fv/Fm, Leaf area index LAI values and all parameters of root characteristics were the highest in RBL treatment and were significantly different from two others. Fresh weight of stem, leaf and root, dry weight of root in the three light qualities were significantly different. In contrast, the highest K⁺ content in WL was different from WWL and RBL treatments, while Ca²⁺ and Fe²⁺ content were the highest in the RBL treatment. Vitamin C content was significantly different between the three treatments. nitrate and oxalic acid contents were the highest in WL treatment, whereas soluble-solids contents and vitamin C contents were the highest in RBL treatment. Oxalic acid, nitrate contents were observed tending reduced under WWL although oxalic acid content in RBL treatment was not different from WL and WWL treatments. In all three different light treatments were not detected Salmonella, E.coli. Our results suggest that RBL may be appropriate light for growth of spinach, but supplementary green light to a combination of red and blue LEDs at the reasonable rate can change the quality of spinach in a positive direction. Hydroponic cultivated spinach was safe for users.

• Food Science and Preservation
• /
• v.20 no.4
• /
• pp.546-553
• /
• 2013

In this study, we examined the antioxidant activity of the Sumaeyaksuk (Artemisia argyi) tea extracts from different pre-treatment and extraction methods. Sumaeyaksuk was sun-dried for 3.5 days (control, RC) and aged at a temperature of $60^{\circ}C$ for 3.5 days (HA), 7 days (HB), and 14 days (HC), respectively. Each sample was extracted in $60^{\circ}C$ and $95^{\circ}C$ hot water for 2 minutes. The soluble solids content of HA from the $60^{\circ}C$and $95^{\circ}C$ hot water extraction were $0.52{\pm}0.18%$ and $0.92{\pm}0.18%$, respectively. The soluble solids content was increased by the higher extraction temperature. The reducing sugar content of RC was $9.55{\pm}0.18mg/g$ in the $95^{\circ}C$ extraction, which was significantly higher than in the $60^{\circ}C$ extracted sample. However, the reducing sugar content did not show a remarkable difference based on aging periods. The total phenolic compound content of the $95^{\circ}C$ extracted samples was $3.36{\pm}0.13{\sim}9.88{\pm}0.23mg/g$, which was significantly higher than that of the $60^{\circ}C$ extracted sample. The ABTS radical scavenging activity of the $60^{\circ}C$ extracted RA and HA samples were 35.63% and 95.10%, respectively. Moreover, the radical scavenging activity increased to 63.35% and 96.78%, respectively, in the $95^{\circ}C$ extracted samples. As a result of the high temperature, the extracted sample showed an increase in the FRAP. In the RC sample, the FRAP was two times higher in the $95^{\circ}C$ extracted sample ($181.28{\pm}2.90{\mu}M$) than in the $60^{\circ}C$ extracted sample ($83.88{\pm}0.43{\mu}M$).

• Horticultural Science & Technology
• /
• v.30 no.6
• /
• pp.780-783
• /
• 2012

A new strawberry cultivar (Fragaria ${\times}$ ananassa Duch.) 'Okmae' was developed from a cross between 'Toyonoka' and 'Maehyang'. This cultivar has a good fruit quality and suitable number of flowers per cluster for labor saving in fruit thinning. 'Gyoengnam No. 1' was selected as an elite line with vigorous plant growth, higher soluble solids content and fruit firmness after examining its characteristics and productivity in forcing cultures from 2007 to 2009. Farmer's field trial of 'Gyoengnam No. 1' was conducted in 2010 and it was registered as 'Okmae' thereafter. The general characteristics of 'Okmae' are vigorous growth habit, erect plant type, less number of leaf and elliptic leaf shape. 'Okmae' has long peduncle and 9-10 flowers per flower cluster which need less labor for fruit thinning. Fruits of 'Okmae' are conical having a bright red and glossy skin color. Although 'Okmae' has a smaller average fruit number per plant of 21.9 than that of the control cultivars, it's possible to produce high yield because of greater fruit weight of 26.0 g. 'Okmae' showed a high soluble solids content of $11.6^{\circ}Brix$, low acidity of 0.37%, and high firmness of $14.5g{\cdot}mm^{-2}$. It is sensitive to anthracnose and powery mildews, but high-quality strawberry can be harvested by using effective control measure.

• Journal of Bio-Environment Control
• /
• v.21 no.4
• /
• pp.348-353
• /
• 2012

This study was conducted to figure out the possibility of non-drainage in muskmelon (Cucumis melo L.) hydroponics culture. Plants were grown under 3 different levels of drainage, standard (20~40%, SD), minimum (5~10%, MD), and non-drainage (ND). Throughout cultivation periods, constant water content and electrolyte conductivity changes in root zone were observed in SD in the range of 60~70% and $1.5{\sim}2.5dS{\cdot}m^{-1}$, respectively. ND treatment caused the fluctuation in water content and electrolyte conductivity of root zone and its change ranges were 30~50% in water content and $2{\sim}6dS{\cdot}m^{-1}$ in electrolyte conductivity, but ND treatment did not decrease fruit quality. Even if fruit fresh weight was slightly lower in ND with 1,863 g, than in SD with 1,990 g, the fruit weight in ND meets standard market size, 1,800~2,000 g. Higher soluble solids content was observed in fruit in ND than in SD and MD. Total amount of drainage per plant was 27,718, 15,769 and 2,346 mL in SD, MD and ND, respectively. SD showed $83.2m^3$ drainage, 34.5% drainage of irrigation amount whereas required total irrigation amount in ND was very low with $7m^3$.

• Food Engineering Progress
• /
• v.13 no.4
• /
• pp.297-301
• /
• 2009

This study was performed to develop a prediction model of sugar content for strawberry. Near-infrared (NIR) spectroscopy has been prevailed for on-line and portable applications for non-invasive quality assessment of intact fruit. This work presents effects of illumination method and coating of reflection surface of light source on prediction result of sugar content. Effect of preprocessing methods was also examined. A low-cost commercially available VIS/NIR spectrometer was used for estimation of total soluble solids content (Brix). To predict sugar contents of strawberry, the best results were obtained with the spectrum data measured under intensive illuminations at three locations induced from the light source with fiber optic bundles. Gold coating of reflection surface of light source lamp gave favorable effect to prediction result. The best results in validation of PLSR model were $r_{SEP}$ = 0.891 and SEP = 0.443 Brix under OSC preprocessing and those of PCR were $r_{SEP}$ = 0.845, SEP $r_{SEP}$= 0.520 Brix, under no preprocessing.