• Title/Summary/Keyword: soluble solids(S.S.)

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Quality Characteristics of Vinegar Added with Different Levels of Black Garlic (흑마늘의 첨가량을 달리한 식초의 품질특성)

  • Sim, Hye Jin;Seo, Weon Taek;Choi, Myoung Hyo;Kim, Kyoung Hwa;Shin, Jung Hye;Kang, Min Jung
    • Korean journal of food and cookery science
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    • v.32 no.1
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    • pp.16-26
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    • 2016
  • In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to $14^{\circ}Brix$. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at $25^{\circ}C$. Acetic acid fermented was at $30^{\circ}C$ for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.

Efficacy of Enzyme Treatment for the Quality Improvement of Soymilk (두유(豆乳)의 품질향상을 위한 효소제(酵素劑) 처리의 효과)

  • Yoo, Jeong-Seon;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.20 no.3
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    • pp.426-432
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    • 1988
  • This study was undertaken to investigate for the possible use of enzymes with ${\alpha}-galactosidase$ and protease activities to remove flatulence factors as well as to improve the yield and protein digestibility in soymilk preparation. The volume and protein yield were not increased significantly by enzyme treatment. The solids yield increased by raising treatment pH 6 to 10, the temperature $30^{\circ}C\;to\;60^{\circ}C$ Enzyme treatment brought about a remarkable increase in TCA-soluble nitrogen compounds and a decrease in the contents of flatulence factors raffinose and stachyose.

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Effect of Nitrogen Fertilizer Level on the Yield and Quality of Watermelon (Citrullus vulgaris S.) (질소시비수준이 소과종 수박의 수량 및 품질에 미치는 영향)

  • 이상규;김광용;정주호;이용범;배종향
    • Journal of Bio-Environment Control
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    • v.6 no.2
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    • pp.97-102
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    • 1997
  • To investigate the effect of nitrogen level on the yield and quality of watermelon(Citrullus vulgaris S. cv. Bocksubak), N levels of 250, 200, 140, and 0kg/ha with the conventional amount of K and P supply non-fertilization treatments were compared one anther. Plant height, leaf area, fresh weight and dry weight were better in nitrogen application treatments than no nitrogen and non- fertilization treatments. But there was no significant difference between nitrogen levels. Yield and fruit setting ratio were the highest in N level of 140kg/ha. Fruit weight was increased by N application, and soluble solids content was the highest as 12.5 $^{\circ}$Bx in N level of 140kg/ha. Nitrogen content of leaves was increased with the applied nitrogen amount and highest at the middle stage of growth. P content was no significant difference between treatments. Ca content was increased with the applied nitrogen amount and highest at the late stage of growth.

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Breeding of Self-compatible Pear "Wonkyo Na-jasoojung 2" (배 자가결실성 "원교 나-자수정 2호")

  • Shin, Il Sheob;Shin, Yong Uk;Hwang, Hae Sung;Heo, Seong;Kim, Ki Hong;Kang, Sam Seok;Kim, Yoon Kyeong
    • Korean Journal of Breeding Science
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    • v.41 no.2
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    • pp.154-157
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    • 2009
  • Pear has a gametophytic self-incompatibility (SI) system and its SI reaction is controlled by a single multi-allelic S-locus. 'Wonkyo Na-jasoojung 2' was selected from a cross between 'Wonwhang', early season major pear cultivar with high fruit quality and self-incompatible, and 92-18-79 (${S_4}^{sm}{S_4}^{sm}$) obtained from self cross of 'Osa-nijisseiki' (${S_2S_4}^{sm}$) (SM, stylar-part mutant), self-compatible bud mutant that originated from self-incompatible 'Nijisseiki' ($S_2S_4$) made in 2001 at the National Institute of Horticultural and Herbal Science, Rural Development Administration in Korea. '92-18-79' was selected as a self-compatible source through field investigation. It bloomed 1 day earlier than 'Osa-Nijisseiki' and similar to 'Wonwhang' in 2008. It is medium in tree vigor and spreading in tree habit. 'Wonkyo Na-jasoojung 2' is classified as highly susceptible to pear scab (Venturia nashicola) similar to 'Osa-Nijisseiki' and as resistant to black spot (Alternaria kikuchiana) similar to 'Wonwhang'. It had 65.7% fruiting rate by self pollination. The average optimum harvest time of 'Wonkyo Na-jasoojung 2' was 148 days after full bloom and it matured 2 days earlier than 'Osa-Nijisseiki' and 11 days later than 'Wonwhang'. The fruit is roundish oblate in shape and yellowish brown in skin color. Average fruit weight was 445 g and soluble solids content was 13.3 $^{\circ}Brix$. The flesh had abundant juice and negligible grit.

Hydroponic Culture Possibility and Optimal Solution Strength of 'Pechika' Ever-bearing Strawberry on Highland in Summer (사계성 페치카' 딸기의 고랭지 여름철 양액재배 가능성 및 적정 양액농도 검토)

  • Rhee Han-Cheol;Kang Nam-Jun;Rho Il-Rae;Jung Ho-Jung;Kwon Joon-Kook;Kang Kyung-Hee;Lee Jae-Han;Lee Sung-Chan
    • Journal of Bio-Environment Control
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    • v.15 no.3
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    • pp.250-256
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    • 2006
  • This experiment was conducted to investigate the hydroponic culture possibility and the optimal solution strength of 'Pechika' ever-bearing strawberry in summer highland. Maximum room temperature and minimum root zone temperature of plastic house were $30.8^{\circ}C\;and\;19^{\circ}C$ in highland respectively and $4^{\circ}C\;and\;3^{\circ}C$ lower than in level and. The growth of 'Pechika' was better in highland. There was effective in producing the good yield and fruit quality in highland and the deformed fruits also were decreased. The soluble solid and titratable acidity content increased in highland. Early growth was the most effective in standard solution $(EC\;0.75dS\;m^{-1})$ and had a tendency to be inhibition with increasing nutrient concentration. Standard solution was also the highest to yield about 2,064kg/10a among treatments, and 2/3S, 4/3S, 5/3S by turns. The browning roots and root activity increased when the solution strength was increased, especially in EC $1.25dS{\cdot}m^{-1}$. The soluble solids and acidity content of fruits were increased with higher solution strength. Therefor, the summer hydroponic culture of 'Pechika' ever-bearing strawberry was suitable in highland and effective in standard solution $(EC\;0.75dS{\cdot}m^{-1})$ in solution control.

Breeding of a New Japanese Apricot (Prunus mume Siebold et Zucc.) Cultivar 'Okjoo' with High Yields (다수성 매실 품종 '옥주')

  • Kim, Yoon-Kyeong;Kang, Sam-Seok;Choi, Jang-Jeon;Cho, Kwang-Sik;Won, Kyeong-Ho;Lee, Han-Chan;Choi, Jin-Ho
    • Horticultural Science & Technology
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    • v.32 no.6
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    • pp.912-916
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    • 2014
  • Japanese apricot (Prunus mume Siebold and Zucc.) is a deciduous tree of the family Rosaceae, and it has long been used as a folk remedy for cough and dyspepsia. A new cultivar 'Okjoo' was developed from a cross between 'Gyokuei' and 'Rinsyu' carried out at the National Institute of Horticultural & Herbal Science in 1993. It w as s elected for good shape, large size and high yield capacity in 2006, and then it was granted official patent No. 4556 in 2013. It blooms 4 days and 2 days earlier than 'Gyokuei' and 'Rinsyu', respectively. Its flower petal color is pink, and the pollen amount is negligible. Its S-genotype, determined using Polymerase Chain Reaction with a S-RNase gene-specific primer pair, is $S_3S_6$. The average optimum harvest time of 'Okjoo' is late June. The fruit is round in shape and its suture is shallow. Average fruit weight is 18.5 g, and it contains total soluble solids $7.66^{\circ}Brix$ and titratable acidity at 4.81%. Fruit skin color is green. Sometimes only the light side of the fruits seems to develop blush. The incidence levels of scab (Cladosporium carpophilum Thumen) and bacterial shot hole (Xanthomonas arboricola pv. Pruni) are quite low. Consequently, 'Okjoo' seems to be a promising new cultivar for Japanese apricot growers.

Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells (Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성)

  • Kwon, Soo-Jin;Choi, Jun-Su;Yeo, Soo-Hwan;Park, Heui-Dong
    • Food Science and Preservation
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    • v.22 no.5
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    • pp.768-777
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    • 2015
  • Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an industrial wine yeast, in the following ratios: 9:1 (v/v), 5:5 (v/v), 1:9 (v/v) and 0:10 (v/v). During fermentation, the alcohol contents increased more slowly in samples of mixed culture than in samples of the single culture of S. cerevisiae Fermivin. The alcohol contents of all samples reached 12~13% (v/v) after 15 days. All samples of the mixed culture showed greater variety in flavor and taste than S. cerevisiae Fermivin only. In the sensory evaluation, mixed culture samples had higher scores in terms of flavor and overall preference than the single culture samples. Therefore, P. anomala JK04 is thought to improve the wine flavor of Korean domestic persimmon wine.

Effect of Heat Conservation of Greenhouse Film on Growth and Quality in Oriental Melon (필름두께 및 적외선 흡수율 차이가 참외의 품질 및 수량에 미치는 영향)

  • Shin, Yong-Seub;Yeon, Il-Kweon;Do, Han-Woo;Lee, Ji-Eun;Cheung, Jong-Do;Kang, Chan-Ku;Choi, Chung-Don;Chun, Hee;Choi, Young-Ha;Chung, Doo-Seok
    • Journal of Bio-Environment Control
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    • v.16 no.3
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    • pp.167-173
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    • 2007
  • This study was conducted to improve light environment of oriental melon cultivation in winter season. Three polyolefin foreign films (J-1, J-2, J-3) and three polyethylene domestic films (K-1, K-2, K-3) with different film thickness, ultraviolet ray interception and infrared ray absorption were used. As the result of this experiment, soluble solid of oriental melon fruit in K-3 was $14.3^{\circ}Brix$, those in J-3 and J-2 were higher by 1.3 and $0.8^{\circ}Brix$, respectively. Chromaticity (a value) of pericarp in K-3 was 0.5, those in J-3, J-1 and J-2 were higher by 3.3, 2.3 and 1.9, respectively. Especially, fermented and malformed fruit rates in J-1, J-2 and J-3 were decreased and marketable fruit rates were increased. Marketable yield in K-3 was 1,622 kg per 10a, those in J-1, J-3 and J-2 were increased by 31.2%, 23.8% and 18.5% compare to K-3, respectively. In this study, Polyolefin films (J-1, J-2, J-3) with thickness and infrared ray absorption ratio keeping higher heat conservation, therefore, soluble solid and chromaticity of fruit were increased, fermented fruit rate was decreased, and marketable fruit rate and yield were increased.

Changes in Pectic Substances of Mature-Green Mume (Prunus mume Sieb. et Zucc) Fruit as Influenced by the Thickness of Packaging Film during Storage (포장필름의 두께가 청매실의 저장중 펙틴질의 변화에 미치는 영향)

  • Cha, Hwan-Soo;Chung, Myong-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.621-628
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    • 2002
  • Effect of the thickness of packaging film on the ripening of mature-green mume (Prunus mume Sieb. et Zucc) fruit was investigated by measuring physicochemical changes of the fruit during storage. Fruits were packaged using low density polyethylene (LDPE) films with thicknesses of 20, 30, and 40$\mu$m and stored at the room temperature. The physicochemical properties such as contents of various pectic substances, molecular weight distribution of soluble pectic substances, and surface image of the fruit were determined during storage of 8 days. In general, regardless of the thickness of the films applied, a content of water-soluble pectin (WSP) in the fruit was increased during storage, but both contents of HCI- soluble pectin (HSP), and Ca and Mg in total alcohol-insoluble solids were decreased. Sephacryl S-300 gel filtration study revealed that fractions of high molecular weight HSP and WSP decomposed into lower molecular weight pectins during storage. The scanning electronic microscope also identified a significant structural change of the fruit skin over the storage time. It could be concluded from the results that fruits packaged with LDPE 30${\mu}{\textrm}{m}$ film maintained the highest physicochemical quality of green mume fruit during storage.

Comparison of Nutritional Composition and Antioxidative Activity for Kabocha Squash and Pumpkin (단호박과 늙은 호박의 영양성분 및 항산화활성 비교)

  • Kim, Sung-Ran;Ha, Tae-Youl;Song, Hyo-Nam;Kim, Yoon-Suk;Park, Yong-Kon
    • Korean Journal of Food Science and Technology
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    • v.37 no.2
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    • pp.171-177
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    • 2005
  • Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin. Major organic acids of Kabocha squash and pumpkin were succinic and malic acid, respectively. Kabocha squash had higher amounts of vitamins $A,\;B_1,\;B_2,\;C$ and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively. In pumpkin, total pectin content was 25.14 g/100 g AIS, and water soluble pectin content was higher than those of other pectin fractions. Contents of carotenoid in Kabocha squash and pumpkin were 285.91 and 24,62 mg% d.b., respectively. Kabocha squash had higher electron-donating radical-scavenging activity, SOD-like activity and nitrite-scavenging effect than pumpkin.