• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.136-142
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• 2012

Sogokju, a Korean glutinous rice wine and one of the oldest Korean traditional wines, is famous for its unique taste acquired from a 100-day incomplete fermentation process. This study investigated the effects of the degree of rice milling on the physicochemical and sensory characteristics of Sogokju. It evaluated the physicochemical characteristics, pasting and color properties, and structural properties of starch using four different degrees of milled rice (Oryza sativa L.) cultivar Dongjinchalbyeo. Samples of brown rice with milling yields of 92%, 84%, 76%, and 68% were produced using both abrasive and friction whiteners. This study showed that the protein, lipid, and ash content of milled rice decreased as the degree of milling increased. The lower hardness of the kernel below milling yield 92% suggested that milling may be related to the lower protein content of the kernel. The pasting curve showed a significant increase in viscosity properties as the degree of milling increased. This is due to the decrease in protein and lipid content, the increase in starch content, and the difference in amylopectin chain-length distribution. Further milling of white rice, based on 92% milling yield, had an effect on the amylopectin chain-length distribution due to the degree of polymerization (DPn) of 37~60. The long chain of amylopectin also contributed to the viscosity. The increase in the degree of milling decreased the glucose and total sugar content of Sogokju. However, it increased the total acidity of Sogokju. Moreover, the lightness of Sogokju decreased while its yellowness increased. These results indicate that the degree of milling can alter the taste and color of Sogokju. The sensory evaluation showed that the increase in the degree of milling decreased consumer preference for Sogokju. The sensory score for Sogokju was positively correlated with its brix degree, glucose content, pH, and protein content of raw rice.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.848-857
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• 2007

Sikhe, a traditional Korean drink, was prepared with Hovenia dulcis extract (HDE), and its quality and storage characteristics were evaluated through sensory and microbial analyses. In the color analysis, the lightness of the Sikhe showed a decreasing tendency according to the addition of HDE, while redness and yellowness increased. The Sikhe prepared with 20% HDE had the highest sugar concentration at 12days of storage ($4^{\circ}C$). Interms of sensory quality, both the 20% and 40% HDE-added Sikhes had the highest overall preference. The microbial cell counts presented no distinct differences early in the storage. period, but the general bacteria counts of the Sikhe made with the increasing concentrations of extracts decreased with a longer storage period. The coliform counts of the Sikhe prepared without HDE (control) was 10.5 CFU/g at 10 days of storage, but the 100% HDE-added Sikhe had a level of 7.9 CFU/g at 16 days of storage. These results indicates that Hovenia dulcis may inhibit normal microbial growth and extend the shelf-life on Sikhe.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.905-913
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• 2003

The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content, and glucose the major reducing sugar of rice flour. Total amino acid content did not show any significant changes, but the amount of free amino acids and individual amino acids, such as lysine, tryptophane, and tyrosine, decreased. A decrease in L value and increases in a and b values from both roasted rice flour and tarakjuk was observed. Reduced crystallinity and gelatinization temperatures of roasted rice flour were investigated with X-ray diffractogram and DSC, respectively. The thermal transitions between $100.6{\sim}127.6^{\circ}C$ of tarakjuk by DSC are considered to be due to the melting of amylose-lipid complex. As the roasting temperature and time of rice flours increased, tarakjuk showed lower viscosity and higher spreadability. Sensory characteristics, such as nutty flavor, color intensity, and gritty texture increased significantly. Tarakjuk made from rice flour roasted at $185^{\circ}C$ for 25min showed the highest score on overall preference. From the above results, roasted rice flour produced more preferable tarakjuk than nonroasted flour in terms of sensory quality.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.72-79
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• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1197-1206
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• 2014

This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.72-85
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• 2015

This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1060-1067
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• 2001

Effect of various thickening agents on kakdugi fermentation was investigated by measuring physicochemical and sensory properties during fermentation at 2$0^{\circ}C$. Paste of seven kinds of thickening agents (wheat flour (WF), waxy rice flour (WR), corn starch (CS), acid modified starch (AM), aretylated distarch adipate (AA), hydroxypropyl distarch phosphate (PP) and xanthan gum (XG) ) at 0.25% concentration was added to kakdugi. Total acidity during fermentation was not different among thickening agents, but slightly lower in XG than control at the 7th day of fermentation. At 0 day of fermentation, free sugar amount were higher in thickening agent addition groups than control, but rapidly decreased to below control at the 7th day of fermentation, except XG. Glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples. Viscosity of kakdugi liquid was much higher in thickening agent addition groups than control at 0 day of fermentation, but rapidly decreased from 1 day of fermentation. However, initial viscosity was maintained only in XG. Hardness at the 7th day of fermentation was higher in WR, PP, XG than control. The result of sensory evaluation shows that there were no significant difference in sour odor, sour taste and savory taste among samples. Moldy odor was higher in WR, WF and AM, but was not significantly different in XG, PP, AA compared to control. Viscosity of XG and PP, and starchy taste of XG were higher than those of control. Overall preference of XG, AM, PP were not significantly different from that of control. Xanthan gum was considered to be a good thickening agent for kakdugi but it is necessary to find a minimum concentration for kakdugi since starch taste of xanthan gum.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.44-54
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• 2016

This study compared the physicochemical characteristics, proximate composition, taste compounds, and antioxidant properties of Sikhye prepared with mulberry fruit concentrate. Analysis of the physicochemical characteristics of Sikhye added with mulberry indicated that sugar content and titratable acidity increased significantly with increasing mulberry concentration, whereas pH decreased significantly. The whiteness index (L) was 36.77~51.40, which significantly decreased with increasing mulberry concentrate. The redness index (a) was -0.90~1.97 and highest in Sikhye sample containing 4% mulberry concentrate. The yellow index (b) was 0.03~1.90 and highest in Sikhye sample containing 1% mulberry concentrate. Analysis of the antioxidant properties of Sikhye added with mulberry indicated that total polyphenol content and flavonoid content increased significantly as the amount of mulberry concentrate increased above 1%. Total anthocyanin color also increased significantly with increasing mulberry concentrate. The mulberry Sikhye sample containing 8% extract showed the strongest antioxidant properties based on DPPH radical scavenging activity, reducing power, and FRAP assay. Evaluation of the sensory properties of Sikhye added with mulberry revealed that the most preferred flavor, color, and taste were observed in Sikhye samples containing 2%, 4%, and 8% extract, respectively. However, the highest overall preference was observed in Sikhye sample containing 2% extract, indicating that 2% concentration was most suitable for Sikhye and that flavor and aftertaste were more critical than taste. Analysis of the storage characteristics of Sikhye added with mulberry indicated that total bacteria count increased across all samples with increased storage period. However, total bacteria count in the added mulberry concentration group decreased in comparison to the control group as the amount of added mulberry increased.