• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• Food Science and Preservation
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• v.24 no.2
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• pp.303-311
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• 2017

This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.475-479
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• 2011

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.111-121
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• 2003

Physicochemical and sensory characteristics of turnip Donchimi prepared with Chinese(DC), Korean(DK) and European origin(DE) were analyzed during fermentation at $0^{\circ}C$. Salt concentrations of Dongchimi liquid were around 1.3% during fermentation. The pH, the total acidity, Lactobacilli number and turbidity were observed during fermentation of Dongchmi. DC was fermented the most rapidly among three based on the acidity, turbidity and lactic acid bacteria number. DC maintained higher hardness in textural properties during fermentation compared to DE, although it was evaluated lower scores of appearance in sensory test, and less Hunter color a value and anthocyanin content, compared to DK or DE. DK showed the highest in anthocyanin content, Hunter color a value, and hardness. Sensory evaluation showed that the scores of color, hardness, and overall preference of Donchimi were high in the order of DK>DC>DE. Score of overall preference of turnip Dongchimi was the highest with 6.7(10 cm line scale) in DK at the 40th day of fermentation, the optimum ripening time, but the lowest with 3.5 in DE.

• Clean Technology
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• v.14 no.3
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• pp.204-210
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• 2008

A series of $V_{2}O_{5}-TiO_2$ xerogel catalysts were prepared by nonhydrolytic sol-gel method and analysed by various characterization techniques. These catalysts showed much higher surface areas and total pore volumes than conventional V$V_{2}O_{5}-TiO_2$ xerogel and impregnated $V_{2}O_{5}/TiO_2$ catalysts. It was found that the textural property of $V_{2}O_{5}-TiO_2$ material varies with the method and conditions of synthesis. Surface vanadates and $TiO_2$ anatase phase are the crucial factors to obtain high catalytic activities. The selective oxidation of hydrogen sulfide in the presence of excess water and ammonia was studied over these catalysts. Xerogel catalysts prepared by non-hydrolytic sol-gel method showed very high conversion of $H_{2}S$ without harmful emission of $SO_2$. The highest catalytic activity shown by these $V_{2}O_{5}-TiO_2$ catalysts may be due to their high surface area and good dispersion of vanadia species in the titania matrix.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.45-52
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• 2013

Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1007-1012
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• 2002

Physicochemical and organoleptic properties were investigated in starch extracted from acorn gamma-irradiated for insect control. Hunter's color L, a, and b values were unchanged upon irradiation at 0.25 to 10 kGy. Scanning electron microscopic observation revealed no changes with gamma irradiation at 1 kGy, that is effective for disinifestation, whereas 10 kGy resulted in some clefts on the starch surface. X-ray diffraction analysis showed patterns of both amorphous and crystalline regions were not different among the treatment groups. Water-binding property, swelling power, solubility, and gelatinization patterns of starch were influenced by irradiation dose, but 1 kGy dose was not detrimental to the physicochemical properties. Textural parameters of acorn gel were relatively stable, but significant reductions were found in hardness, adhesiveness, and chewiness in samples irradiated at 3 kGy or higher. Rrsults revealed that irradiation at 1 kGy or lower could be applied for insect control without causing apparent changes in physicochemical and organoleptic properties of acorn starch.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.553-560
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• 2021

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.