• Title/Summary/Keyword: total sugar

Search Result 2,709, Processing Time 0.026 seconds

Changes in Microbial Counts, Enzyme Activity and Quality of Foxtail Millet Takju Treated with High Hydrostatic Pressure during Storage (초고압 처리한 좁쌀탁주의 저장 중 미생물수, 효소활성 및 품질변화)

  • Lim, Sang-Bin;Jwa, Mi-Kyung;Mok, Chul-Kyoon;Park, Young-Seo;Woo, Gun-Jo
    • Korean Journal of Food Science and Technology
    • /
    • v.36 no.2
    • /
    • pp.233-238
    • /
    • 2004
  • Foxtail Millet Takju was treated with heat ($65^{\circ}C/30\;min$) (HT) or high hydrostatic pressure ($27^{\circ}C/400\;MPa/10\;min$) (PT), and changes in microbial count, enzyme activity, and quality were determined during 30-day storage at 10 and $25^{\circ}C$. Total viable cellcount remained constant, while lactic acid bacteria and yeast were not detected in HT and PT Takjus. Relative activities of ${\alpha}-amylase$ in PT Takju significantly increased by 169.7% at 3 days storage, then decreased to 137.7 and 68.7% at 10 and $25^{\circ}C$, respectively, at 30 days. Relative activities of glucoamylase in HT Takju showed reversible change, and were 36.5 and 54.3% at $10\;and\;25^{\circ}C$, respectively, at 30 days storage. Activities in PT Takju increased with storage period, 158.2% at 30 days storage at $10^{\circ}C$. Titratable acidity in untreated Takju increased, while those in HT and PT Takjus remained almost constant during 30 days storage. Reducing sugar content in untreated Takju showed no change, while that in HT Takju increased gradually, reaching 2.9% at 30 days, whereas that in PT increased sharply after 3 days, reaching 4.8% at 30 days. Sensory evaluation showed sourness and bitterness were low, and sweetness and overall acceptance were high in PT Takju after 30 days storage at $10^{\circ}C$.

Studies on the Preservation of Soy Sauce -Part I. The Periodical Change of Chemical Composition and Microflora- (제품 간장의 보존에 관한 연구 -제1보 일반성분 및 미생물의 경시적 변화-)

  • Lee, Taik-Soo;Chu, Young-Ha;Shin, Bo-Kyu;Yu, Ju-Hyun
    • Korean Journal of Food Science and Technology
    • /
    • v.7 no.4
    • /
    • pp.200-207
    • /
    • 1975
  • This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows. (1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at $30^{\circ}C\;and\;15^{\circ}C$ were responsible to the increase of components as compare with close-storage state at $5^{\circ}C$. (2) pH and buffer action were not almost changed during the storage. (3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups. (4) The number of common bacteria in one ml of soy sauce were counted as $96{\times}10^4$ before pasteurization and $10^3$ after pasteurization. The osmophilic bacteria was counted as $38{\times}10^4$, $10^2$ after pasteurization. (5) The spore number of mold in one ml of soy sauce were counted $32{\times}10^7$ before pasteurization, 58 after pasteurization and 10 to $10^2$ in the progress of storage period. (6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.

  • PDF

Change in the Chemical Composition of Chestnuts (Castanea crenata) from Different Periods (국내산 밤의 시기별 영양성분 변화)

  • Jeong, Hee-Rok;Jo, Yu-Na;Jeong, Ji-Hee;Jin, Dong-Eun;Song, Byung-Gi;Jin, Young-Rok;Kim, Man-Jo;Lee, Uk;Heo, Ho-Jin
    • Korean Journal of Food Science and Technology
    • /
    • v.44 no.4
    • /
    • pp.393-400
    • /
    • 2012
  • Compositional changes of the Korean chestnut (Castanea crenata) including Daebo, Tsukuba, Tanzawa and Okkwang were investigated in order to characterize them from different periods (immature, mature and storage period). Proximate compositions of mature cultivars were higher than that of the immature cultivars. Between minerals, K (263.0-420.6 mg/100 g) and P (45.8-69.6 mg/100 g) of Tanzawa were highest, and they gradually increased during storage. Tsukuba, in mature period, showed the highest contents of total essential amino acids and glutamic acids as savory amino acids. Major fatty acids were palmitic acid and linolenic acid in four cultivars. In addition, linoleic acids, as ${\omega}$-6 fatty acids, were increased during the storage period. Tanzawa, in the mature period, presented the highest levels of sucrose, however, tsukuba, in the storage period, showed relatively higher free sugar content than others. ${\beta}$-Carotene, as a provitamin A, of Tsukuba in the mature period was highly detected among them, and vitamin C of Tsukuba and Tanzawa was more plentiful than others.

Effects of the Fermentation Periods on the Qualities and Functionality of the Vegetable Fermentation Broths (식물자원 발효액의 품질과 기능성에 미치는 발효기간의 영향)

  • Kim, Na-Mi;Lee, Jong-Won;Do, Jae-Ho;Park, Chae-Kyu;Yang, Jae-Won
    • Korean Journal of Medicinal Crop Science
    • /
    • v.13 no.6
    • /
    • pp.293-299
    • /
    • 2005
  • To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and $^{\circ}BX$ of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. ${\alpha}-Amylase$ activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.

Growth and Fruit Characteristics of Vitis amurensis Rupr. Collected in Gangwondo (강원도에서 수집된 왕머루의 생장과 과실특성)

  • Park, Young-Sik;Heo, Jae-Yun;Kim, In-Jong;Heo, Su-Jeong;Kim, Kyung-Hee;Jeong, Byung-Chan;Park, Sung-Min
    • Korean Journal of Medicinal Crop Science
    • /
    • v.13 no.6
    • /
    • pp.226-233
    • /
    • 2005
  • This study was carried out to evaluate the fruit and growth characteristics of selecting Vitis amurensis through functional material analysis and sensory evaluation in V. amurensis collected in Gangwondo. For evaluation of growth characteristics in V. amurensis, experiments were carried out by compared with the two grape cultivars 'Campbell Early' and 'Kyoho'. The full bloom and verasion time in V. amurensis was investigated faster than those of examined cultivar grapes, while harvest time was investigated latter than those of examined cultivar grapes, but agronomic characteristics was not thought significantly difference between cultivar grapes and V. amurensis. For evaluation of shoot growth phase, the growth curve was very similar to cultivar grapes. The berry size in V. amurensis showed that increases rapidly between 3 and 4 days after full bloom time, and approximately doubles between the second growth period and harvest time, and the berry development phase investigated that consist of two sigmoid growth periods separated by a lag phase. The berry weight and soluble solids in V. amurensis increased with the tree age, but acidity and total sugar contents decreased, and showed a special quality and stable growth according to vine age. To investigation of functional materials, the anthocyanin content in V. amurensis ranged from 16.6 to 50.2 mg/100 g, and the resveratrol content ranged from 0.143 to $0.236{\mu}g/100\;g$ which was higher than those of cultivar grapes. These result indicated that V. amurensis tended to have the useful material larger than cultivar grapes. Therefore, other edibility factors of V. amurensis collected in Gangwondo may contribute to breeding studies in Vitis. spp.

Changes of the Physicochemical Characteristics of Korean Peanuts with Roasting and Storaging(I) (한국산 낙화생의 가열 및 저장 중 품질의 이화학적인 변화 (I))

  • 조순옥
    • Journal of the Korean Home Economics Association
    • /
    • v.29 no.4
    • /
    • pp.25-35
    • /
    • 1991
  • This study was carried out to determine the proximate composition, amino acids and fatty acids contents and changes of physicochemical characteristics of each oil extracted from Spanish and Virginia type peanuts grown in Korea roasted at 110, 120, 130 and 14$0^{\circ}C$ for 2 minutes. 1. The moisture contents of raw Spanish and Virginia type peanuts were 6.5~6.8% respectively. The crude ash and reduced sugar contents of raw Spanish and Virginia type peanuts were 2.3% and 16.5% and the crude protein content was 27.0% in Spanish type peanuts and was aproximately 1% higher than in Virginia type peanut. The protein content was 25.7%~26.7% in Virginia type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$. The crude fat content of Virginia type peanut was 46.0% which was aproximately 1% higher than that of Spanish type. But four kinds of oils content were 51.3%~51.8% in Spanish type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$, which was about 2% higher than those of Virginia type. 2. Amino acids existed in peanut were glutamie acid, arginine, aspartic acid, leucine, glycine, phenylalanine, proline-lysine, tyrosine, valine and isoleucine, etc mainly. But methionine and threonine contents were very low. The content of glutamic acid was the highest in 71.6-81.7mg among amino acids. Glutamic acid content of Virginia type peanut was about 12% higher than that of Spanish type peanut. Total amino acid content was 441.8mg/g in Virginia type peanut and that was 16% higher than that of Spanish type peanut. The lysine content of Spanish and Virginia type peanuts roasted at 14$0^{\circ}C$ were 24% and 13%, these were lower than those of peanuts roasted at 11$0^{\circ}C$. 3. Main fatty acids of raw Spanish and Virginia type peanut oils were oleic(40.99-46.58%), linoleic(33.21-38.82%) and palmitic acid(9.72-11.58). Linoleic acid content of raw Virginia type peanuts was 5.6% higher than that of raw Spanish type peanut. And the oleic acid content of Spanish and Virginia type peanuts roasted at 11$0^{\circ}C$, 12$0^{\circ}C$, 13$0^{\circ}C$ and 14$0^{\circ}C$ was 50-53% and 41-43% respectively. Linoleic acid content of Spanish and Virginia type peanuts roasted at same temperatures as the former was about 28-31% and 37-38% respectively. That linoleic acid content of roasted peanuts was lower than that of raw peanuts. Linoleic acid content of raw and roasted Virginia type peanut, were higher than that of Spanish type peanuts. 4. Acid value and peroxide value of oils extracted from roasted Spanish and Virginia type peanuts were much higher than those of oils extracted from raw peanuts. The maximum AVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$and those AVs were 0.50 and 0.63 respectively. And the maximum POVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$ also and those POVs were 26.8 and 32.8 meq/kg. oil respectively. Acid value and peroxide value of oils extracted from roasted peanuts were increased with increasing the roasting temperatures from 11$0^{\circ}C$ to 12$0^{\circ}C$, then decreased, while TBA values were increased continuously with increasing the roasting temperatures.

  • PDF

Effects of Harvesting Methods on Properties of Cured-leaves in Aromatic Tobacco Production (향끽미종의 수확방법이 건조엽특성에 미치는 영향)

  • 이철환;조명조
    • KOREAN JOURNAL OF CROP SCIENCE
    • /
    • v.34 no.2
    • /
    • pp.177-183
    • /
    • 1989
  • Lower leaves of aromatic tobacco are also much lower in Quality than upper leaves. So feasibility test of no harvesting and curing of lower leaves was conducted under high planting density and high nitrogen conditions with conventional cultural system. Effect of harvesting time on yield and Quality were investigated under 2 nitrogen levels. Among harvesting methods of conventional harvest with priming under high planting density, no-harvest of first priming, removal of lower leaves which relevant to first prime stalk before maturity, no-harvest of first and second priming. no-harvesting or pruning of first prime stalk before maturity was best in yield, price and in crude income. The shortor the harvest period became, the lower the yield, price and contents of reducing sugar and nicotine became, but reverse in this trends with total nitrogen and protein nitrogen. So 6 or 8 days interval of harvest is most recommendable.

  • PDF

Effects of Soil Properties on the Contents of Catalpol, Sugars and Ash in the Rhizoma of Rehmannia glutinosa (토양이화학성(土壤理化學性)이 지황(地黃)(Rehmannia glutinosa) 근경(根莖)의 Catalpol, 당류(糖類) 및 회분함량(灰分含量)에 미치는 영향(影響))

  • Park, Byoung-Yoon;Chang, Sang-Moon;Choi, Jyung
    • Applied Biological Chemistry
    • /
    • v.32 no.3
    • /
    • pp.240-248
    • /
    • 1989
  • The effects of the soil properties on the contents of catalpol, sugar and ash in the rhizoma of Ji-whang (Rehmannia glutinosa Lib. var. purpurea Makino) were studied to get information on cultivation for higher quality production. Catalpol contents of the rhizoma of Ji-whang ranged from 3.75 to 4.36%. It was shown that the sand contents of soil was positively correlated with the catalpol contents, and negatively correlated with the contents of fructose and galactose in the rhizoma of Ji-whang. The sand contents of subsoil was also negatively correlated with the contents of ash and acid insoluble ash in rhizoma. The clay contents of subsoil was negatively correlated with the catalpol contents, and positively correlated with the contents of fructose, galactose and sucrose in rhizoma, respectively. The clay contents of soil was positively correlated with the ash contents, and negatively correlated with the contents of ethanol extract and water extract in rhizoma, respectively. The organic matter contents of surface soil and subsoil were negatively correlated with the contents of catalpol and extracts (ethanol and water), and positively correlated with the contents of fructose and ash in rhizoma. The total nitrogen contents of surface soil was negatively correlated with the catalpol contents, and positively correlated with the contents of fructose and sucrose in rhizoma. The potassium contents of soil was highly positively correlated with the fructose contents in rhizoma.

  • PDF

Effect of Different Light Emitting Diode (LED) Lights on the Growth Characteristics and the Phytochemical Production of Strawberry Fruits during Cultivation (파장별 LED광이 딸기의 생장 특성과 생리 활성 물질 형성에 미치는 효과)

  • Choi, Hyo Gil;Kwon, Joon Kook;Moon, Byoung Yong;Kang, Nam Jun;Park, Kyoung Sub;Cho, Myeong Whan;Kim, Young Cheol
    • Horticultural Science & Technology
    • /
    • v.31 no.1
    • /
    • pp.56-64
    • /
    • 2013
  • Recent unusual weather due to global warming causes shortage of daily sunlight and constitutes one of the primary reasons for agricultural damages. LED light sources are frequently utilized to compensate for the shortage of sunlight in greenhouse agriculture. The present study is aimed at evaluating formations of phytochemicals as well as growth characteristics of mature strawberry fruits ('Daewang' cultivar) during cultivation in a closed growth chamber equipped with artificial LED light as a sole light source. Each LED light of blue (448 nm), red (634 and 661 nm) or mixed blue plus red (blue:red = 3:7) was separately supplied and the intensity of each light was adjusted to $200{\pm}1{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at plant level with a photoperiod consisted of 16 hours light and 8 hours darkness. Strawberries grown under mixed LED light of blue and red wavelengths showed a higher production of fruits than those grown under other LED treatments. Fructose, one of the free sugars, increased in mixed LED light-grown fruits. Anthocyanin contents were elevated remarkably in the mixed LED light-grown fruits compared with those in other LED treatments. Contrastingly, contents of total phenolics and flavonoids were not of much different from one another among the fruits treated with various LED lights. On the other hand, ripening of strawberry fruits was found to be faster when grown under blue LED light compared with other LED treatments. Moreover, antioxidant activities of blue or red LED light-grown fruits, respectively, were significantly higher than those of mixed LED light-grown fruits. We suggest that when daylight is in shortage during cultivation in a greenhouse, supplementation of sunlight with LED light, which is composed of blue and red wavelengths, could be useful for the enhancement of productivity as well as of free sugar content in strawberry fruits. In addition, for the strawberry culture in the plant factory, selective adoption of LED light wavelength would be required to accomplish the purpose of controlling fruit maturation time as well as of enhancing contents of sugars and antioxidants of fruits.

Growth Characteristics, Yield and Nutritive Values of New Teosinte, 'Geukdong 6' (Teosinte (Zea mays ssp. mexicana) 신품종 극동 6호에 관한 생육특성, 수량성 및 사료가치)

  • Cui, Yong;Kim, Eun Joong;Lee, Sang Moo
    • Journal of The Korean Society of Grassland and Forage Science
    • /
    • v.36 no.2
    • /
    • pp.150-158
    • /
    • 2016
  • This study was conducted to evaluate growth characteristics, yield and feed value of newly developed domestic teosinte (Geukdong 6) compared to widely cultivated silage corn hybrid (31N27) and sorghum ${\times}$ sudangrass hybrid (P877F). Geukdong 6, a new single cross (Teosinte ${\times}$ Suwon 19) variety, is a teosinte (Zea may L. ssp. maxicana) developed by the Geukdong 6 of agricultural company corporation (GACC) in An-dong province. This field experiment was designed in a randomized block design with three replications and consisted of silage corn (T1), sorghum x sudangrass hybrid (T2) and Geukdong 6 (T3). Leaf length, number of leaves, number of tillers and fresh yield of T3 were higher than that of T1 and T2 (p<0.05). Dry matter yield of T3 was lower than that of T1 (p<0.05). In particular, T3 ($0.1kg/cm^2$) showed to be very tender compared to other T1 ($0.5kg/cm^2$) and T2 ($0.5kg/cm^2$), (p<0.05). The crude protein content of T3 as 8.25% was higher than that of T2 (5.90%), (p<0.05). However, there was no significant differences between T1 (8.14%). The brix degree of T2 was higher than that of T1 and T3 (p<0.05). T3 showed higher content of total minerals compared to T1 and T2 (p<0.05). The relative palatability of T3 was higher than T1 and T2 (p<0.05), when fed to deer as soiling crop. However, it showed a lower than T1 in Korean native cattle and korean native goats. The relative palatability of the silage shown in order of T1> T3> T2 in korean native cattle, spotted deer, and korean native goats. As mentioned above the results, Geukdong 6 (T3) could be recommended as using of soiling and lab silage, when high fresh yield, tender stem, number of many leaf, content of high crude protein, and palatability higher than sorghum ${\times}$ sudangrass hybrid were considered.