• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.491-497
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• 2016

The objective of this research was to determine the fermentation and quality properties of soy yogurt incorporating insoluble components fermented with Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus) for 24h. Boiled soybeans were ground and reconstituted into equivalent total solids (18%). After soymilk was homogenized with sugar, it was pasteurized in a water bath at $90^{\circ}C$ for 30 min. Two kinds of lactic acid bacteria were inoculated into two types of soymilk after cooling down $40{\sim}45^{\circ}C$ and fermentation at $37^{\circ}C$ for 24h. Titrable acidity, pH, viscosity, sugar content, and number of viable cells were determined in triplicate. Soy yogurt fermented with L. bulgaricus did not reach pH 4.5, where as S. thermophilus was considered good for achieving pH 4.08 and titratable acidity of 2.27% for 24 h. Soy yogurt fermented with S. thermophilus had a higher viscosity and lower sugar contents than that fermented with L. bulgaricusas incubation time increased. Total viable count was $1.80{\times}10^{10}CFU/mL$ on S. thermophilus and $2.16{\times}10^8CFU/mL$ on L. bulgaricus after 24 h at $37^{\circ}C$. However, there was no significant difference in sensory intensities and preference between the two samples. As a result, S. thermophilus was identified as a better culture than L. bulgaricus for the manufacture of soy yogurt incorporating insoluble components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.433-436
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• 1993

To evaluate the quality of Kochujang with starch syrup (SS), mixture of wheat flour (WF) and SS were used as a source of starch. Moisture content was no great difference between samples and was slowly increased during aging. pH of Kochujang was slowly decreased and that of C group (using mixture of WF 50% and SS 50%) was the lowest in 50days. Titrable acidity was increased at initial stage, but mostly decreased about 40~50 days. The content of reducing sugar was increased till 25days. The content of amino nitrogen was increased till 60 days and sample with more WF was showed high value.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.323-327
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• 2006

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.242-248
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• 1991

The sucrose, MSG, fresh oyster and salted-fermented anchovy and shirmp were added into Kimchi in the concentration range of $1{\sim}3%$ and studied for their effects on the changes in chemicl properties and fermentation rate. The control Kimchi was prepared with addition of 2% red pepper, garlic, Welsh onion and 1% ginger. It was found that the fermentation rate was increased as the concentration of all of ingradients tested increased. Among them M.S.G affected most significantly. However, ascorbic acid formed was reduced for those Kimchi added with salted-fermented anchovy and shrimp while the changes in pH and titrable acidity was affected a little.

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.17-23
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• 2018

The purpose of this study was to produce mulberry extract and silk protein (MS) added yogurt fermented with vegetable lactic acid bacteria (Lactobacillus plantarum and Bacillus acidiproducens) and to determine their physicochemical properties and preference. The physicochemical properties were examined total phenol and antocyanins contents, viscosity, visible cell counts, chromaticity and sensory evaluation. Yogurt made with LP (PL) and BA (BA) had similar pH and titrable acidity and mulberry and MS addition made lower pH and higher titrable acidity than the control (YF) (p <0.05). The MS added yogurt exhibited adaptable acidity in the market. As expected, MS added yogurt had higher redness, and lower lightness and yellowness than no added one regardless of bacteria kinds, in chromaticity (p <0.05). MS added yogurt showed higher value of total phenols and anthocyanins than no MS added one. MS added yogurt also increased the number of live bacteria in the ascending order of than LP, BA, YF, LP + MS, and BA + MS. In sensory evaluation, BA + MS had the higher overall acceptance than the others. In conclusion, yogurt fermented with Lactobacillus plantarum and Bacillus acidiproducens was acceptable as much as the commercial Lactobacillus. Moreover, MS added yogurt fermented with Bacillus acidiproducens was the most preferred, based on physicochemical properties and overall acceptability for sensory evaluation.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.49-56
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• 2010

Yogurt base was prepared from skim milk added with 0.1, 0.3 and 0.5% (w/v) garlic powder and fermented with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 h. The yogurt products were evaluated for acid production such as pH and titrable acidity, number of viable cell, viscosity, color value and sensory properties. The titrable acidities of yogurt added with garlic powder were higher than that of control(0.73%). There was no significant difference in viable cell counts among samples except 0.3% garlic powder. The viscosity of 0.5% garlic yogurt was the highest than any other garlic yogurt. There was no significant difference in color difference among experimental groups. The overall sensory scores of yogurt added with 0.1% and 0.3% garlic powder were not significantly different with those of control. These results suggest that the added amounts of garlic powder to prepared yogurt are adequate below 0.3%.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.304-310
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• 2016

This study shows the changes of the nucleotides and their related compounds of squid during fermentation for 8 weeks at $10^{\circ}C$ in 5% salt solution. Among nucleic acid related matters, ATP and ADP were vanished not to be detected, AMP existed only at the early stage and then rapidly decreased until the mid-stage of the ripening. Inosine and hypoxanthine were the main components of nucleotides and their related compounds. As the salt concentration was decreased and fermentation temperature raised, pH was significantly increased to the latter stage of the ripening and hence fermentations was enhanced. The titrable acidity was continuously decreased until the latter stage of the ripening. Considering the above result, it is possible to make an estimate that the suitable fermentation conditions of squids are $10^{\circ}C$ of fermentation temperature, 10% of salt concentration and 5 weeks of ripening period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1027-1033
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• 1998

Stewed pumpkin juice(SPJ) has recently become popular as a health drink, and its consumption is growing rapidly. Well ripened pumpkin was heated in a pressure cooker and squeezed to an extract and then packed in retort pouches. The ingredient of ginger, onion, jujube and boxthorn was added to samples of SPJ in order to observe the effect on the composition of SPJ during production and storage at 28oC for 60 days. The level of the main mineral(K) in pumpkin varied when the ingredients were added. The pH of control SPJ showed more changes than the SPJs with ingredients added, and there was almost no change in the samples with boxthorn. During storage, titrable acidity decreased in all samples, and the SPJs with ginger and jujube showed relatively little change compared to the samples of control SPJ and SPJ with onion. As for soluble solid and reducting sugar, the SPJs with jujube and boxthorn showed the highest reading. For carotenoid, the SPJs with jujube, ginger, boxthorn and onion listed according to the amount of carotenoid contained more total carotenoid than the control SPJ. Most of the carotenoid in pumpkin and its extract was found to be carotene by HPLC and Chandler's method. Sensory evaluation of the SPJ samples with ingredients revealed preference for the taste of the SPJs with jujube, ginger and boxthorn in declining order of preference. The taste of SPJs with ingredients added was generally preferent over the control SPJ except the case of SPJ with onion.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.98-104
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• 1993

In order to improve qualities of kochujang, various fruit juices such as apple, orange, pineapple and grape were added to the raw material of kochujang instead of the part of water. It was apparent in the kochujang with pineapple juice that organic acids originated from fruit juices increased titrable acidity and decreased pH. Free sugars and organic acids in the kochujang that was fermented during three months were degraded or might be used by microorganism after ten months of fermentation. Kochujang with grape juice showed relatively dark color, which had a good agreement with the changes of Hunter a-value. Sensory evaluation test about tastes, flavor and color showed that the kochujang with pineapple juice was preferred to others.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.8-14
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• 1985

In order to give the unique flavour of traditional Doenjang (Korean-style soybean paste) to commercially manufactured soybean paste, the addition of Bacillus licheniformis and Saccharomyces rouxii was tried and their influences were investigated. The addition of B. licheniformis and S. rouxii in soybean paste decreased the content of reducing sugars. By the addition of B. licheniformis, the contents of amino type nitrogen and titrable acidity were increased. The content of ammoniacal nitrogen was reduced and ethyl alcohol production was increased by the addition of S. rouxii. The viable counts of molds showed the decreasing tendency during the aging and it was accelerated by the addition of B. licheniformis and S. rouxii. Acetaldehyde, acetone, ethylacetate, methyl alcohol, ethyl alcohol, propyl alcohol, isopropyl alcohol and isopropyl alcohol were detected from the vapor of all tested ripen soybean pastes, while in a traditional Doenjang, isoamyl alcohol and isobutyl alcohol were not. The B. licheniformis and S. rouxii added sample showed richest free amino acid content. In organoleptic test the B. licheniformis and S. rouxii added sample showed the most excellent overall acceptability.