• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.132-137
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• 2010

This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at $70^{\circ}C$, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at $55^{\circ}C$, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at $95^{\circ}C$, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value ($4.60\pm0.01$) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised $68.10\pm6.71$% and $7.36\pm0.85$ mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content ($4.10\pm0.02$%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.430-442
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• 2009

This study was designed to investigate the relationship between the dietary intake according to calorie intake from a coffee containing beverage and the bone health status of 189 female collegians. The study was conducted through questionnaires, anthropometric checkup, 3-days food records and ultrasound measurement of calcaneus bone mineral density. Subjects were divided into three groups: students not drinking coffee(non-coffee group, N=56), students consuming <100 kcal daily from coffee(low-calorie coffee group, N=84), and students consuming $\geq100$ kcal of their total daily calories from coffee(high- calorie coffee group, N=49). There were no significant differences in weight, height, body mass index, body fat and calcaneus bone mineral density among the three groups. The low-calorie coffee group usually drank black coffee or instant coffee mix, and the high-calorie coffee group habitually drank coffee with milk or sugar syrup. There were no significant differences in the mean daily energy and food intake among the three groups. However, vitamin $B_2$(p<0.05) and calcium (p<0.01) intake in the high-calorie coffee group were higher than in the non-coffee group. Also, mean intake of sugars, fish and shellfishes, milks and beverages in the high-calorie coffee group were also significantly higher than in non coffee group(p<0.05). There was no significant difference in the Korean Dietary Diversity Score(KDDS) among the three groups. The main calcium source was milk in all three groups, and milk intake(total and included with coffee) was highest in the high-calorie coffee group. Although no significant difference was apparent between the high-calorie and non-coffee groups concerning anthropometric factors and calcaneus bone mineral density, consumption of coffee may have influenced food and nutrient intake. The results suggest that consumption of milk-supplemented coffee may be of nutritional benefit.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.386-390
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• 1993

Addition of starch syrup, table sugar, potato powder, skim milk powder an parched soybean powder to melon flesh was suitable as fermented melon base. The manufacturing process of fermented melon was as follows: Pasteurization for 10 min at $95^{\circ}C$, use of 1% starter culture, fermentation for 12 hours at $35^{\circ}C$ and ripening for 3 days at $8^{\circ}C$. The growth and acid production of Pediococcus acidilactici among several starter cultures were most active for the first 12 hours, but such activities were disappeared during ripening. In the case of Lactobacillus plantarum, the activities were not high during fermentation, which, however, increased during ripening. Throughout the whole manufacturing process, the fermented melon with a mixed culture of P. acidilactici and L. plantarum showed more cell number of each bacterium and higher titratable acidity than that with single cultures. Also P. acidilactici surpressed the growth of L. plantarum during ripening.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.279-286
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• 2004

The physicochemical and sensory qualities of pumpkin jams, in which sucrose was replaced with oligosaccharides, were investigated during storage at 20$^{\circ}C$. pumpkin jam was prepared with steamed grind pumpkin, mixed with either sucrose only(50％), corn syrup(COS, sucrose 30％＋COS 20％), fructooligosaccharide (FTO, sucrose 30％＋FTO 20％), isomaltooligo saccharide (IMO, sucrose 30％＋IMO 20％), or galactooligo-saccharide(GTO, sucrose 30％＋GTO 20％). The final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60days of storage there were no differences in acidity and pH among the treatments. Reducing sugar content was higher in the pumpkin jam containing COS compared to 次e others. During storage Lightness(Hunter L), redness(a value) and yellowness(b value) increased, of which L and b values were the highest in COS, and the a value were higher in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sucrose. Sensory evaluation results showed that the mean scores of over-all acceptability during storage did not significantly decrease until the 30th day of storage, compared to the freshly made jams. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot were comprised of the first principal component (99.44％) and the second principal component (0.54％).

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.866-871
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• 2010

The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 $^{\circ}Brix$. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MTS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest $IC_{50}$ values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.

• Mass Spectrometry Letters
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• v.11 no.2
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• pp.30-35
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• 2020

Schisandra chinensis is a traditional herbal medicine that is widely spread in Korea, Japan, and China. The fruits of S. chinensis Bailon, known as omija in Korea, have traditionally been used for the treatment of coughs, fatigues, and insomnia. Up to now, there have been several reports for the identification of major lignan compounds and their quantitation in S. chinensis extracts. To the best of our knowledge, however, there is no report on the analysis of lignans in omija wine and omija cheong (sugared omija or omija sugar syrup). In the present study, seven dibenzocyclooctadiene lignans (gomisin A, gomisin B, gomisin C, gomisin N, schisandrin, deoxyschisandrin, and wuweizisu C) in omija wine and omija cheong were analyzed and quantitated using liquid chromatography-tandem mass spectrometry. Among seven lignans, pharmacologically active gomisin A, schisandrin, and deoxyschisandrin, which are major components in fruits of S. chinensis, were the most abundant lignans in omija wine and cheong. The content of lignan in omija wine was in the order: schisandrin > gomisin A > deoxyschisandrin > gomisin N > gomisin B > gomisin C > wuweizisu C. The concentration of deoxyschisandrin and gomisin N in omija wine was approximately 2.0- and 6.0-fold higher than for omija cheong. Additionally, this study provided a systematic identification of lignans in omija wine and cheong and indicated that the omija wine and cheong might be of value for their dietary application.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.792-797
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• 2008

The purpose of this study was to investigate the effects of adding various amounts of ingredients on the physicochemical and sensory characteristics of Bokbunja-jelly. The proximate composition of Bokbunja-jelly was 19.0% for the moisture and 0.8% for the crude protein. The Hunter L-values of Bokbunja-jelly prepared by adding 10 g RME or 120 g sucrose were higher than that of Bokbunja-jelly prepared by adding 20 g RME or 100 g sucrose. The Hunter b-values of Bokbunja-jelly prepared by adding 20 g RME or 120 g sucrose was higher than that of Bokbunja-jelly prepared by adding 10 g RME or 120 g sucrose. The hardness and chewiness were increased with decreasing Rubus coreanus Miquel extracts. According to the results of the sensory evaluation, no significant differences in flavor, sweetness, hardness, elasticity and overall qualities were found. According to the results of physicochemical properties and sensory evaluation, the optimal recipe for preparation of Bokbunja-jelly was determined to be 240 g water, 120 g sugar, 110 g glucose syrup, 4 g agar, 20 g Rubus coreanus Miquel extracts and 0.3 g Rubus coreanus Miquel flavor.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.243-254
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• 2012

The purpose of this study is to rapidly produce a sauce using paprika powder in a short period. The test results of moisture content, pH, salinity, color, texture, reducing sugar, amino-nitrogen, and sensory testing are as follows. The water content of sauce (CON) using paprika powder was 26.31%, whereas 31.58% in SP1, 31.40% in SP2, 30.84% in SP3, and 24.08% in SP4. pH value increased with increasing paprika powder (P<0.001). Salinity ranged from 4.87% to 5.22%, which showed a lower value than that of a former study. In terms of color, SP3 showed the highest L value (28.01), and CON showed the highest a and b values (P<0.001). In textural properties, CON showed the highest hardness of 205.50, whereas SP3 showed the lowest hardness of 106.53. Contrary to the results for hardenss (ED:?) CON showed the lowest adhesiveness which was -704.17, SP3 showed the highest value which was -348.93. SP1, and SP2 showed the highest reducing sugar value (P<0.001), and SP1 and SP4 showed the highest and lowest values of amino-nitrogen, respectively (P<0.001). In the results of sensory tesating, SP2 showed the greatest appearance and flavor, but was not found to be significantly different to any of the others. CON, SP1 and SP2 showed the best texture(P<0.05) and SP2 showed the best interest among them with no significant difference. According to these results, SP2 made with 200g of paprika powder, 150g of soy powder, 600g of grain syrup, 500g of water, and 75g of salt showed the highest sensory interest value and was determined to be the most suitable for making the paprika sauce.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.