• Food Science and Preservation
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• v.13 no.5
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• pp.661-667
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• 2006

This study was carried out to analyze the major chemical component of the leaf and stem of dried Petasites japonicus S. et Z. Max.. Comparing proximate composition of leaf and stem of Petasites japonicus as dry matter basis, stem contained higher moisture, crude fat, crude ash and carbohydrate, with less crude protein. The main component of free sugar and disaccharide in both leaf and stem were fructose and sucrose, respectively. Total amino acids of leaf and stem were 6,853.32 mg% and 2,350.61 mg% respectively. Although the amino acid composition of leaf and stem were different glutamic acid and aspartic acid were the major amino acids in samples. The major fatty acids of total lipids were linolenic acid in leaf and linoleic acid in stem. The ratios of unsaturated fatty acids to saturated fatty acid were 3.93 in leaf and 3.44 in stem. The unsaturated fatty acid content of samples were 3 times higher than those of saturated fatty acid contents. Oxalic acid was the major organic acids in leaf and stem. The contents of vitamin A, C and E were higher in leaf than in stem. The mined compositions of both leaf and stem were composed in order of K, Mg, Ca, Fe, Na, and Zn.

• Food Science and Preservation
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• v.9 no.4
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• pp.400-405
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• 2002

Herbs are widely used as a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lavender, rosemary, mint, thyme and sage cultivated in korea. Approximate composition were as follows : crude protein 1.4∼17.5%, crude fat 6.1∼15.8%, sugars 43.5∼61s%, crude ash 7.7∼10.7%. Minerals contents of Ca ranged 707∼1763mg%, P 234 ∼513mg%, K 2,391∼3,430mg%, and Mg 361∼573mg%. Vitamins were $\beta$ -Carotene 6.9∼27.7mg%, B$_1$, 0.34∼0.62mg%, B$_2$1.37 ∼2.52mg%, niacin 5.3∼8.8mg%, and C 102∼111mg%. The changes of chromaticity a and b, pH, and sugar content of the herb tea at the different temperatures were decreased 80$\^{C}$ and 100$\^{C}$ in comparison to 60$\^{C}$ but increased chromaticity L. In the result of sensory test of the processed herb tea was more preferred than the market goods.

• Food Science and Preservation
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• v.14 no.6
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• pp.702-708
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• 2007

The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at $24^{\circ}Brix$ by addition of sucrose (24B-group), and the group fermented at $8^{\circ}Brix$ by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to $8.2{\sim}8.3$ and $7.7{\sim}8.0%$ after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher ($1.18{\sim}1.22%$) than for the control group (1.02%). The initial $L^*$ and $b^*$ values of R. coreanus juice decreased with enzyme treatment, and the $a^*$ value increased, but the color difference (${\Delta}E$) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were $16.01{\sim}16.22%$ and $13.29{\sim}13.52%$, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were $0.359{\sim}0.404$ and $0.520{\sim}0.604$ mg/mL, respectively, and within standard regulations (1 mg/mL).

• Food Science and Preservation
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• v.16 no.1
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• pp.94-100
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• 2009

This study compared the major chemical components of Angelica gigas of Korea, A. acutiloba of Japan, and A. sinensis of China. A. gigas had the highest crude fat level, A. acutiloba the highest moisture content, and A. sinensis the greatest crude protein level. The main free sugar was fructose in three species. Total amino acid contents of A. gigas, A. acutiloba and A. sinensis were 4,178.64 mg%, 2,952.10 mg%, and 3,367.13 mg%, respectively. Although amino acid compositions of the three species were different, arginine, proline and lysine were the major amino acids in all species. The main saturated fatty acid was caproic acid in A. gigas and palmitic acid in A. acutiloba and A. sinensis. Linoleic acid, linolenic acid, and oleic acid were the main unsaturated fatty acid in all three species. Oxalic acid was the major organic acid in the three species. Vitamin A contents of A. gigas, A. acutiloba, and A. sinensis were 5.10 mg%, 6.32 mg%, and 6.11 mg%, respectively. However, vitamin E was detected only in A. gigas, at 0.47 mg%.. The mineral contents of the three species were (in order of concentration) K, Mg, Fe, and Na.

• Food Science and Preservation
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• v.20 no.1
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• pp.45-51
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• 2013

This study was conducted to evaluate the changes in the quality of rice wine (Makgeolli) treated with UV-C and electron beam (EB) irradiation during its storage at $4^{\circ}C$ for 15 days. The EB irradiation was found to be more effective than the UV-C irradiation for microbiological control. The pH tended to be increased by UV-C, EB irradiation, and storage period. Acidity was significantly higher in rice wine treated with EB irradiation than those of control and UV-C irradiation during storage period. The $L^*$-value of the samples treated with UV-C and EB irradiation tended to be proportionately higher than that of the control, but this was not consistent during storage period. The $a^*$-value of the sample treated with EB was higher than that of the others, but this was not consistent during the storage period. The reducing sugar content was higher in the control at day 0, but it rapidly decreased compared with the control during the storage. The results indicate that EB irradiation was more effective than UV-C irradiation in controlling microorganisms of rice wine. However, a further study is needed to minimize the rice wine quality deterioration caused by UV-C or EB irradiation during storage.

• Food Science and Preservation
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• v.15 no.3
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• pp.361-366
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• 2008

This study was investigated the functional characteristic change by the enzymatic hydrolysate to improve the functionality of soybean milk. The soymilk (SM), hydrolysates of soy milk (HSM), whole soy milk (WSM) and hydrolysates of whole soy milk (HWSM) revealed composition difference whether the bean-curd removal was included or not, but nearly no change was found by the low molecule enzyme treatment. The chromaticity revealed clear difference whether the bean-curd was removed or not, but did not show any difference by the hydrolyzation. Total free sugar and oligosaccharide content was found to be 1,389.88 mg% in SM, 1,013.51 mg% in HSM, 1,539.51 mg% in WSM, and 1,331.53 mg% in HWSM by showing the reduction after the enzyme hydrolyzation. DPPH free radical scavenging activity revealed to show high activity in HSM and in HWSM which were enzymatically hydrolyzed by 49.26% and 45.34%, respectively. And the ACE inhibition activity of HSM and HWSM was found to be approximately 1.6 times higher than the control SM and HSM The superoxide radical scavenging activity revealed to show high activity at HSM and HWSM, and no difference was found by the removal of bean-curd from raw soybean. Based upon these results, the functional characteristics of HSM, WSM and HWSM were found to be excellent compared to SM and it is expected to be used as various functional sources in a future.

• Korean Journal of Community Nutrition
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• v.22 no.4
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• pp.279-288
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• 2017

Objectives: Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in 'DRI for Koreans 2015' were analyzed to verify whether such expectation was fulfilled. Methods: Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in 'DRI for Koreans'. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the 'DRI for Koreans 2015'. Results: Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ${\geq}40%$ by food groups were as follows: grain group in energy and carbohydrate; meat fish egg legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk dairy products group in calcium. Conclusions: RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat sugar food group assigned in Target Pattern and condiment.

• Food Science and Preservation
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• v.15 no.1
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• pp.66-73
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• 2008

Response surface methodology (RSM) was applied for monitor the yields of desirable substances from fig (Ficus carica L) under different extraction conditions. The maximum yield was 66.46% at 22.08 mL/g of solvent to sample ratio, $90.59^{\circ}C$ extraction temperature and 148.04 min extraction time. The maximum total phenolics was $121.31{\mu}g/mL$ at 17.87 mL/g, $98.82^{\circ}C$, and 130.80 min. The maximum electron donating ability was 54.09% at $121.31{\mu}g/mL$, 18.13 mL/g, and $98.81^{\circ}C$. The maximum value of protease activity was 54.51 unit/min at 17.45 mL/g, $99.01^{\circ}C$, and 131.43 min. In addition, the maximum value of reducing sugar content was 19.14 mg/mL in 22.66 mL/g, $86.30^{\circ}C$, and 153.59 min. The optimum conditions estimated by RSM for maximal extraction of the effective components were $17{\sim}25$ mL/g of solvent to sample ratio, $80{\sim}100^{\circ}C$ of extraction temperature, and $100{\sim}170$ min of extraction time.

• Food Science and Preservation
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• v.17 no.6
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• pp.807-813
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• 2010

Muscat Bailey A grapes, one of the major grape varieties in Korea, contain 18-20% (w/w) sugars, which is less than the amount required to make red wine. In the present study, fermentation of freeze-concentrated Muscat Bailey A grape juice to $24^{\circ}Brix$ was performed using several industrial wine yeasts, including Saccharomyces cerevisiae $OC_2$, S. cerevisiae Fermivin and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohols, and yeast viable counts were monitored. Wine quality parameters including organic acid, minor alcohol, sensory score, etc. were also analyzed. Alcohol contents reached maximal levels after 9 days of fermentation, and were 12.6% (v/v) when Fermivin was used and 13% (v/v) when strains $OC_2$ and W-3 were used. No major difference between strains was apparent, except that Fermivin fermentation was somewhat slower in terms of both alcohol production and sugar consumption. Similar levels of soluble solids and total phenols were measured in wines fermented by each of the three strains. The total acid level of W-3 wine was high, whereas the alcohol content of Fermivin wine was low. Although the wines were variable in terms of acetaldehyde and minor alcohol contents, the levels of these materials were much lower than the limits set by the Korean National Tax Service. Upon sensory evaluation, $OC_2$ wine obtained the highest scores in terms of color, flavor, and overall acceptance. However, the best taste score was awarded to the Fermivin wine, which had the same flavor score as $OC_2$ wine but a slightly lower overall acceptance score.

• Food Science and Preservation
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• v.20 no.2
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• pp.199-206
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• 2013

To evaluate peanut sprouts as a functional food material, the quality characteristics and antioxidant activities of soybean yoghurt with different percentages (0.5, 1.0, 2.0, and 3.0%) of peanut sprout powder (PSP) contents were investigated. The pH of soybean yogurt with PSP decreased in a time- and dose-dependent manner during fermentation, whereas the titratable acidity increased under the same conditions. The Hunter L value (lightness) decreased while the b value (yellowness) and a value (redness) increased as the PSP concentration in soybean yogurt increased. Prior to fermentation, the sugar content of the soybean yogurt increased as the PSP level increased, but the contents decreased as fermentation progressed. Meanwhile, the viscosity of the soybean yogurt increased during fermentation, and the lactic acid bacteria population was higher than that of the control. The sensory properties, including the flavor, color, taste, and overall acceptability, of the soybean yogurt containing 0.5 and 1% PSP, respectively, were higher than those of other tested yoghurts (with 0, 2.0, and 3.0% PSP contents). The antioxidant activity of the soybean yogurt significantly increased at the PSP concentrations of over 1.0%. These results suggest that the addition of PSP has beneficial effects on the quality and functionality of soybean yogurt, and that the addition of 1.0% PSP is the most suitable for manufacturing soybean yogurt.