• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.57-66
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• 2010

Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{\circ}C$. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 mg/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.463-468
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• 1997

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from $79.5^{\circ}C$ of unmodified rice to $67.5^{\circ}C$ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1048-1052
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• 2011

This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress ($\sigma_{oc}$). Consistency index (K), apparent viscosity ($\eta_{a,100}$) and $\sigma_{oc}$ values of ASPS increased with an increase in DS. In the temperature range of $25{\sim}70^{\circ}C$, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2~14.3 kJ/mol) of the ASPS samples were much lower than that (18.1 kJ/mol) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.62-69
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• 2018

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (-0.19~-3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

• Food Engineering Progress
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• v.15 no.4
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• pp.346-354
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• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.231-240
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• 2016

The purpose of this study was to investigate the effect of exopolysaccharide (EPS)-producing Leuconostoc and Weissella isolates from kimchi as a probiotic starter and replacement for thickening agents such as pectin and gums in yogurt. Potential probiotic isolates were first screened for their acid and bile tolerance, and then evaluated for antimicrobial activity against Escherichia coli and Salmonella Typhimurium. When the selected Leuconostoc or Weissella isolates were co-inoculated in yogurt without a thickening agent, the yogurt with 4% sucrose produced lower syneresis values than the control and had higher EPS yields. The isolates were able to survive at a level of $10^6CFU/mL$ when incubated at $4^{\circ}C$ for 12 days. This study shows that EPS-producing Leuconostoc and Weissella strains have the potential to produce a synbiotic yogurt.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.46-52
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• 2011

This study was conducted to evaluate the quality characteristics of mung bean starch gel (MBSJ) containing carrot (CMBSJ), spinach (SMBSJ), and mulberry (MMBSJ) juice. The moisture contents of MBSJ, CMBSJ, SMBSJ and MMBSJ were not different significantly. The color of MBSJ was in good accordance with the $L^*$, $a^*$, $b^*$ values and hue angle of the material juices. The hardness levels of CMBSJ, SMBSJ, and MMBSJ were lower than that of MBSJ, but the springiness, cohesiveness, and chewiness of CMBSJ and SMBSJ were higer than those of MBSJ. Antioxidative activities of CMBSJ, SMBSJ, and MMBSJ were greatly increased compared to those of MBSJ. The syneresis and hardness of colored the MBSJ decreased during storage at $4^{\circ}C$. In the sensory evaluation, colored MBSJ scored the highest in taste, shine, elasticity, and overall acceptability. Based on the above results, we expect that mung bean starch gels with carrot, spinach and mulberry juice have good quality characteristics and antioxidant activity.

• Geotechnical Engineering
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• v.14 no.6
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• pp.113-125
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• 1998

At the end of 1997 about 3 million tons of coal ash was produced as byproducts from the coal fired electrical power plants in Korea. Only about 27% of that byproducts was utilized as the admixtures of cement and concrete industry. But the large quantity of coal fired fly-ash has been used as the soil improvement materials in other countries. So the aim of this study is the estimation of the applicability of the coal fired fly-ash as microfine grouting materials by admixing the superfine particles which were separated from the coal fired fly-ash for the higher values. The 6 types of specimens were manufactured in the laboratory for the purpose of estimating the chemical and physical properties of cement and grouts. These specimens consisted of 2 specific surfaces of 6, 000 and 8, 000$cm^2$/g in Elaine method. And these specimens are devide into 3 ratios (30%, 50%, 70%) of fly-ash by weight. From the estimated properties of the coal fired fly-ash microflne cements and grouts, 50% fly-ash is the most suitable ratio for grouting materials. However, further study of durability is necessary for using fly-ash grouts practically at the field projects. The higher content of the unburned carbon of fly-ash increases the thinner layer of carbon on the surface of solution of grouts, and requires more quantity of surface active agent. As a results of this study, it is found that the microfine fly-ash is very useful as a good grouting material if 50% of fly-ash is added with the microfine portland cement. So, in the near future, if the coal fired fly-ash is able to be used as grouting material in Korea, the demand of fly-ash will increase rapidly.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.648-652
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• 2002

Removing shup from oyster by aeration method and coating with edible coating materials were investigated to improve oyster quality for the retort processing. Aeration rate and pore size of nozzle were critical factors to remove shup by aeration method. Optimum aeration rate and nozzle size were 45 L/min and 0.4 mm, respectively, when aeration was peformed two times and each operation maintained for 1 minute. Sodium alginate (SA) was used for oyster as the basal coating material. However, SA affected mouth-feel when it was applied at high concentrations. Sub-coating materials including skim milk, waxy corn starch, Purity CSC, white corn starch and carboxymethylcellulose (CMC) in decreasing order showed a positive effect on improving coatability and mouth-feel. Therefore, it is suggested that 1.5% SA and 0.9% skim milk should be the optimum composition of coating materials for oyster. Browning and syneresis of the porridge containing the coated oyster were considerably inhibited as compared with the sample without the coated oyster.