A study on the quality of Naengmyon Broth -Sensory and Microbiological properties by fermentation and addition of Dongchimi- 냉면육수의 품질에 관한 연구 -동치미 발효 정도와 첨가량에 따른 관능적 및 미생물학적 특성-
김형렬 Hyung Ryurl Kim , 장명숙 Myung Sook Jang
21(1) 1-11, 2005
Title
A study on the quality of Naengmyon Broth -Sensory and Microbiological properties by fermentation and addition of Dongchimi- 냉면육수의 품질에 관한 연구 -동치미 발효 정도와 첨가량에 따른 관능적 및 미생물학적 특성-
김형렬 Hyung Ryurl Kim , 장명숙 Myung Sook Jang
DOI:
Abstract
The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengrmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongclimi at intervals of two or five days during fermentation at l0℃ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only(`A`) and the ratios of 3:7(v/v, B`) and 5:5(v/v, `C`) of Dongchinti liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day I1 to day 17 in all items. As for the assessment of Dongchinti liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengnlvon broth substituted with 30%(Treatment `A`) and 50% (Treatment `B`) of Dongchirni liquids with different storage periods ensued much of the previous fermentation pattern of Dongchinti itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16~25(17) and 13~20(15) for Treatments A and B, respectively, The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days. both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.
Key Words
Naengmyon Broth, Dongchimi, fermentation, Sensory and Microbiological properties
Quality Characteristics of Potato Added Functional Cream Soup 감자를 첨가한 기능성 크림수프의 품질 특성
한경필 Gyeong Phil Han , 한재숙 Jae Sook Han , 소기신행 Nobuyuki Kozukue , 김동석 Dong Seok Kim , 박미란 Mi Lan Park , 이갑랑 Kap Rang Lee
21(1) 12-17, 2005
Title
Quality Characteristics of Potato Added Functional Cream Soup 감자를 첨가한 기능성 크림수프의 품질 특성
한경필 Gyeong Phil Han , 한재숙 Jae Sook Han , 소기신행 Nobuyuki Kozukue , 김동석 Dong Seok Kim , 박미란 Mi Lan Park , 이갑랑 Kap Rang Lee
DOI:
Abstract
The purpose of this study was to investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel (S₃). The highest pH of 5.95 was for the potato soup with added potato peel (S₄). The highest lightness of 69.46(1, value) was for the potato soup with added potato peel (S₃) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup (S₂) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 175 mg and 2.20 mg, for Si and S4 respectively. In sensory evaluation. the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel (S₄). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel (S₃) (p<.01).
Key Words
Functional Potato soup, glycoalkaloid
The effects of soybean oil and cyclodextrin on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate 콩기름과 cyclodextrin 첨가량이 효소처리한 분리대두단백으로 제조한 frozen soy yogurt의 품질특성 및 저장성에 미치는 영향
이숙영 Sook Young Lee , 박미정 Mi Jung Park
21(1) 18-23, 2005
Title
The effects of soybean oil and cyclodextrin on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate 콩기름과 cyclodextrin 첨가량이 효소처리한 분리대두단백으로 제조한 frozen soy yogurt의 품질특성 및 저장성에 미치는 영향
이숙영 Sook Young Lee , 박미정 Mi Jung Park
DOI:
Abstract
The effects of soybean oil and cyclodextrin were studied on the quality characteristics and storage of frozen soy yogurt prepared from proteolytic soy protein isolate. The viscosity and overrun of frozen soy yogurt were improved by the addition of soybean oil and cyclodextrin. Upon the addition of cyclodextrin, there was a decrease in the peroxide value of yogurt with subsequent increase by the addition of soybean oil during frozen storage. During the process of storage, there was an increase in the acetone and diacetyl contents, but methanol. ethanol and butanol contents decreased. However, the value of hexanal content was not consistent in the obtained results. Sensory characteristics of frozen soy yogurt such as month feel, and overall quality were improved by the addition of cyclodextrin and remained the same frozen storage at -20 ℃ for 30 days.
Key Words
frozen soy yogurt, soy protein isolate, soybeal oil cyclodextrin, storage
Effects of Antibrowning agents on browning of apple slices during cold storage 냉장저장 중 사과 슬라이스의 갈변에 미치는 갈변저해제의 효과
안선정 Sun Choung Ahn , 이귀주 Gui Chu Lee
21(1) 24-32, 2005
Title
Effects of Antibrowning agents on browning of apple slices during cold storage 냉장저장 중 사과 슬라이스의 갈변에 미치는 갈변저해제의 효과
안선정 Sun Choung Ahn , 이귀주 Gui Chu Lee
DOI:
Abstract
Changes in apple slices during cold storage were investigated by evaluating the physical properties such as degree of browning and compression force. Chemical properties such as PPO activity and total phenol contents were also determined and sensory evaluation was carried out. The correlation analysis between browning parameters was conducted. Degree of browning was increased in the order of fresh apple slice, water-dipped apple slice, 0.5% ascorbic acid solution-dipped apple slice and CP(caramnelization product) from sucrose-dipped apple slice. PPO activity was increased in the order of fresh apple slice, water-dipped apple slice, 0.5% ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. Amongst several treatments, CP from sucrose-dipped apple slice showed the lowest degree of browning and PPO activity. Total phenol contents were decreased from 60 to 56.2 tug and from 59.6 to 56.0 mg in fresh apple slice and water-dipped apple slice, respectively, but CP from sucrose-dipped apple slice and 0.5% ascorbic acid solution-dipped apple slice were increased from 51.9 to 52.8 mg and from 54.1 to 54.4 mg, respectively, showing the smallest changes when compared with fresh apple slice and water-dipped apple slice. Compression forces of apple slices during cold storage were decreased in the order of fresh apple slice, water-dipped apple slice. 0.5% ascorbic acid solution-dipped apple slice and CP from sucrose-dipped apple slice. In sensory evaluation of apple slices during cold storage, CP from sucrose-dipped apple slice had higher score than the other treatments. In addition, a significant correlation was observed among degree of browning, PPO activity and phenol content. Therefore, CP from sucrose-dipped apple slice seems to be effective in controlling of enzymatic browning during cold storage. In addition, CP from sucrose-dipped apple slice seems to be effective on other several factors. These results suggest that CP from sucrose should be a potential source for controlling enzymatic browning during storage of vegetables and fruits.
Studies on the development of sausage fermented by Leuconostoc citreum Leuconostoc citreum을 이용하여 발효시킨 Sausage 개발
장상근 Sang Keun Chang , 김혜정 Hye Jung Kim
21(1) 33-39, 2005
Title
Studies on the development of sausage fermented by Leuconostoc citreum Leuconostoc citreum을 이용하여 발효시킨 Sausage 개발
장상근 Sang Keun Chang , 김혜정 Hye Jung Kim
DOI:
Abstract
The present study was carried out to develop sausage using Leuconostoc citreunt which was isolated from Kinrclti. Leuconostoc cizrcunt was added to sausage at three concentrations of 1, 3 and 5%, and was stored at 10 ℃ for 40 days. The pH of the sausage containing Leuconostoc citreunr was similar to the control group. The TBA value of the group containing Leuconostoc citreunr was lower than the control group. However, the TBA value of the control group steadily increased after 10 days of storage, and there were only minor changes in the groups containing Leuconsosroc citreunt. In addition, the TBA value of the sausages employed for the present study was either 0.46MA mg/kg or less than that over the entire period of storage. The residual nitrite value was 47.1 ppm at the beginning of the storage in the control group and was 32.5, 32.2 and 30.9 ppm in the groups containing Leuconostoc citreunt. The sausages with TBA values higher than 70 ppm are not permitted in Korea, With regards totexture characteristics, it was observed the hardness was lower in the groups containing Leuconosroc ctireum than in the control group while springiness was almost the same in both the groups, hut the group containing 1% Leuconostoc citreunt showed the best springiness. Both gumminess and brittleness were lower in the groups containing Leuconostoc citreumthan than in the control group. It was inferred that with an increase in the concentration of Leuconostoc citreunt there was a decrease in the value of gumminess and Maleness. The results of the sensory evaluation were generally better in the groups containing Leuconostoc eh-ream than the control group. The sausage containing 3% Leuconostoc citreunr obtained the most excellent scores.
Antimicrobial Effect of Citrus unshiu Markovich Extracts on Food-Borne Pathogens 청피 추출물이 식중독 유발 미생물의 증식에 미치는 영향
배지현 Ji Hyun Bae , 박효은 Hyo Eun Park , 배희정 Hee Jung Bae
21(1) 40-46, 2005
Title
Antimicrobial Effect of Citrus unshiu Markovich Extracts on Food-Borne Pathogens 청피 추출물이 식중독 유발 미생물의 증식에 미치는 영향
배지현 Ji Hyun Bae , 박효은 Hyo Eun Park , 배희정 Hee Jung Bae
DOI:
Abstract
This study was performed to investigate the antimicrobial effects of the Citrus unshiu Markovich extracts against food-borne pathogens. First, the Citrus unshiu Markovich was extracted with methanol at room tempetsture, and fractionation of the methanol extracts from Citrus unshiu Markovich was carried out by using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Citrus unshiu Markovich extracts was determined using the paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts ofCitrus unshiu Markovich showed the highest antimicrobial activity against Bacillus cereus and Shigella sonnei. A synergistic effect was found in combined extracts of Citrus unshiu Markovich and ffedyotis diffusa Willd as compared to each extract alone.Finally. the growth inhibition curve was determined using ethyl acetate extracts of Citrus unshiu Markovich against Bacillus cereus and Shigella simnel. The ethyl acetate extract of Citrus unshiu Markovich showed strong antimicrobial activity against Bacillus cereus at due concentration of 5,000 ppm. The 5.000 ppm of ethyl acetate extract from Citrus unshiu Markovich retarded the growth of Bacillus cereus more than 24 hours and Shigella sonnet up to 24 hours. The ethyl acetate extracts of Citrus unshiu Markovich have shown an antimicrobial effect against Bacillus cereus and Shigella sonnei.
Inhibitory effect of partial Pathogen growth in virtue of Green Tea Extracts in Cold Storage Conditions of Products for Cook-Chill System Cook-Chill System을 위한 생산품의 냉장저장 중 녹차 추출물의 첨가에 따른 일부 식중독균의 증식저해효과
김혜영 Heh Young Kim , 정성미 Sung Mi Jung
21(1) 47-52, 2005
Title
Inhibitory effect of partial Pathogen growth in virtue of Green Tea Extracts in Cold Storage Conditions of Products for Cook-Chill System Cook-Chill System을 위한 생산품의 냉장저장 중 녹차 추출물의 첨가에 따른 일부 식중독균의 증식저해효과
김혜영 Heh Young Kim , 정성미 Sung Mi Jung
DOI:
Abstract
This study aimed to determine inhibitory effect of pathogen growth by adding green tea extracts to some cook-chill foods. For this study, chicken meat salad and pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and 3% and prepared in a cook-chill system. S. tvphimuriurn in chickien meat salad; Better antibacterial effects of green tea extracts were observed at a 3% concentration, compared with a 2% concentration. Populations of S. aureus in chicken meat salad; antibacterial effects at a 3% concentration became significant from 3days while that at a 2% concentration remained steady throughout the five-day duration. All three testing samples exhibited a decrease in populations of S. aureus during storage. In pyeonyuk, S. aureus counts at a 3% concentration were 7.26 CFU/g on day 3 and declined to 6.61 CFU/g and 6.48 CFUIg on the following days, showing a greater degree of decline than that of a 2% concentration.
Key Words
cook-chill foods, inhibitory effect of pathogen growth, green tea extracts, S. typhimurium, S. aureus
Antimicrobial effect of Kimchi ingredients of methanol extract on pathogenic microorganisms 김치 재료 methanol 추출물이 식품유해 미생물에 미치는 항균효과
신선미 Sun Mi Shin , 박주연 Ju Yeon Park , 한영숙 Young Sook Hahn
21(1) 53-63, 2005
Title
Antimicrobial effect of Kimchi ingredients of methanol extract on pathogenic microorganisms 김치 재료 methanol 추출물이 식품유해 미생물에 미치는 항균효과
신선미 Sun Mi Shin , 박주연 Ju Yeon Park , 한영숙 Young Sook Hahn
DOI:
Abstract
This study was carried out to determine the inhibitory effect of methanol extract from kimchi ingredients against Salmonella pphimurium, Listeria monocvtoenes, Staphylococcus aureus, and Esherichia toll which are pathogenic microorganisms and Aspergillus sp, Penicillium sp. Antimicrobial activity of methanol extracts was tested against bacteria by paper disc method. Antifungal activity of methanol extracts was shown by hyphal growth inhibition ratio. The methanol extracts from all materials were effective against E. coil among them. And the antimicrobial activity of the methanol extracts from ginger and onion were lower than the others. The antifimgal activity of the methanol extracts from radish, ginger, and garlic were effective against Aspergillus sp. and Penicillium sp. In the result of identifying antimicrobial effect rate, the methanol extracts from red pepper and radish had more than 40% against S. nphimurium and more than 30% against K coll. Also the methanol extracts front onion had an high inhibitory effect rate of more than 50% against S. tvphi,nurium and that from garlic had more than 60% against S. aureus. The minimum inhibitory concentration(MIC) of red pepper was examined 500 pg/mL against L monocytogenes. This value was the lowest among the others.
Application Effect in Standard Diet by Calorie for Korean Type 2 Diabetic Patients 한국인 제2형 당뇨병 환자를 위한 칼로리별 표준식단 적용효과
심기현 Ki Hyun Sim , 한영실 Young Sil Han
21(1) 64-74, 2005
Title
Application Effect in Standard Diet by Calorie for Korean Type 2 Diabetic Patients 한국인 제2형 당뇨병 환자를 위한 칼로리별 표준식단 적용효과
심기현 Ki Hyun Sim , 한영실 Young Sil Han
DOI:
Abstract
To develop the diet for Korean type 2 diabetic patients, a consumer survey was conducted (N=35) and was analyzed statistically. The survey compared the results of a questionnaire, somatomety, and blood parameters before and 8 weeks after the experiment. It was divided into Diabetic diet enforcement group (DDE) vs. Non diabetic diet enforcement group (NDDE). There was no significant difference in body weight, body mass index (BMI), body fat, triglyceride (TG) and low density lipoprotein cholesterol (LDL-C) of the subjects before and 8 weeks after the experiment. DDE`s average fasting glucose (FBG) and post prandial 2 hours blood glucose (PP2) were significantly decreased before and after the experiment (p<0.05). NDDE`s average FBG and PP2 showed no significant difference. In terms of Hemoglobin A C (HbAIC) content, DDE`s had significantly decreased level both before and after the experiment (p<0.05), while there was no significant difference in the NDDE group. Cholesterol and High density lipoprotein cholesterol (HDL-C) were significantly different in DDE (p<0.05) both before and after the experiment. Whereas its the case of NDDE, there was no significant difference on the cholesterol and HDL-C, while DDE`s showed a significant difference before and after the experiment. In terms of patients distribution depending on their treatment (p<0.05). NDDE had no significant difference before and after the experiment. For an item asking blood glucose control. DDE had significant difference before and after the experiment (p<0.01), while NDDE had no significant difference. For program satisfaction (p<0.05) and health (p<0.001), both the groups changed significantly after the experiment. But there was no significant difference in applying it to their real life after the experiment. Based on these results, DDE had the decreased blood glucose levels. HbA₁C, and cholesterol and increased HDL-C, with decreased rate of the patients taking oral hypoglycemic agents. In addition, many of the patients who participated in the experiment were found to be satisfied with the program, in terms of having less (rouble in glucose control and exhibited improvement in health. Hence, based on the above results it was concluded that program was a very successful one for the treatment of diabetes.
Effect of Blanching Time on Changes in Vitamin and Mineral Contents in Leafy Vegetables Treated by Pesticides 데치는 시간에 따른 침투성 및 비침투성 농약 처리 엽채류의 비타민 및 무기질의 함량 변화
전혜경 Hye Kyung Chun , 안태현 Tae Hyun Ahn , 홍정진 Jeong Jin Hong
21(1) 75-83, 2005
Title
Effect of Blanching Time on Changes in Vitamin and Mineral Contents in Leafy Vegetables Treated by Pesticides 데치는 시간에 따른 침투성 및 비침투성 농약 처리 엽채류의 비타민 및 무기질의 함량 변화
전혜경 Hye Kyung Chun , 안태현 Tae Hyun Ahn , 홍정진 Jeong Jin Hong
DOI:
Abstract
The present study was conducted to investigate effect of blanching time on changes in vitamin and mineral contents in leafy vegetables treated by different pesticides. Vitamin A content of fresh leafy vegetables was high whorled mallow > chard > spinach hi order and vitamin C content of those was high spinach > whorled mallow > chard in order. Vitamin A and C contents of leafy vegetables treated by non-systemic pesticide were higher than those of leafy vegetables treated by systemic pesticide. Changes in vitamin A and C contents of leafy vegetables treated by systemic pesticide and non-systemic pesticide showed a similar trend. Vitamin A content significantly increased, while vitamin C content significantly decreased by conventional blanching. Changes in mineral contents in leafy vegetables treated by systemic pesticide and non-systemic pesticide showed a similar tread. Upon conventional blanching, Mg in spinach, Mg and Ca in chard and whorled mallow slightly increased, while K in all leafy vegetables remarkably decreased, and Se in spinach slightly decreased and Se in other vegetables remarkably decreased. On the other hand, Na, P, Fe, Cu and Zn in all leafy vegetables slightly decreased or did not show any change.
Key Words
Leafy vegetable, blanching time, vitamin, mineral, pesticide
Antibacterial Activity of Korean Fig (Ficus carica L.) against Food Poisoning Bacteria 국내산 무화과의 식중독균에 대한 항균활성
정미란 Mi Ran Jeong , 차정단 Jeong Dan Cha , 이영은 Young Eun Lee
21(1) 84-93, 2005
Title
Antibacterial Activity of Korean Fig (Ficus carica L.) against Food Poisoning Bacteria 국내산 무화과의 식중독균에 대한 항균활성
정미란 Mi Ran Jeong , 차정단 Jeong Dan Cha , 이영은 Young Eun Lee
DOI:
Abstract
The antibacterial activities of methanol extract and systematic solvent fractions(-hexane, chloroform, ethyl acetate, and butanol) from Korean common type figs at different ripening stages were tested by the broth dilution method against 8 representative food-poisoning bacteria- : L. monocytogenes, S. aureus, S. enteritidis, E. cols 0157:H7, E. cols, Y. enterocolitico, V. parahaemolvticus, and S. ttphimurium. The methanol extracts of unripened Ⅰ and Ⅱ showed stronger activity than that of the ripened figs especially against L. monocytogenes, S. enteriridis, E. toll 0157:H7, V. parahaemolvticus and S. nphimurium in 10 mg/mL. The systematic solvent fractions showed stronger antibacterial activities than the methanol extract, even at the lower concentrations. The hexane fraction of ripened Figs showed higher growth inhibition than those of unripened Ⅰ and Ⅱ against L. monocytogenes, E. colt 0157.117, Y. enterocolitica and V. parahaemolvtieus. The chloroform fraction showed strong antibacterial activity in all ripening stages against E. soli 0157:H7 and V. parahaemolyticus. The butanol fraction showed better inhibition activity in unripened I and II than in the ripened figs. The hexane and chloroform fractions showed inhibition activity of more than 75% against E. coli 0157:117, V. parahaemohvicus in 0.5 mg/mL. Each fraction showed a little different antibacterial activity according to the ripening stages of the fruits and the tested strains. Especially, rigs in the unripened II stage revealed superior activity relatively and the hexane and chloroform tractions revealed the strongest activity, followed by the butanol fraction, while the ethylacetare and water fractions hardly showed any activity.
Key Words
Korean fig(Ficus carica L.), ripening stage, antibacterial activity, food-poisoning bacteria
A Study on the Antioxidative Effect and Quality Characteristics of Cookies Made with Lycii fructus Powder 구기자를 첨가한 쿠키의 품질특성과 항산화효과
박복희 Bock Hee Park , 조희숙 Hee Sook Cho , 박선영 Sun Young Park
21(1) 94-102, 2005
Title
A Study on the Antioxidative Effect and Quality Characteristics of Cookies Made with Lycii fructus Powder 구기자를 첨가한 쿠키의 품질특성과 항산화효과
박복희 Bock Hee Park , 조희숙 Hee Sook Cho , 박선영 Sun Young Park
DOI:
Abstract
The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Lvcii fructus powder(LFP). The cookies were stored at 50 ℃ for 40 days. The LFP additive increased the moisture, ash, crude protein and volume of the cookies. When LFP was added at 5% into the cookies, the spread ratio was higher than for the control, the 10% and the 20% LFP cookies. As more LFP was added, the L-value decreased, and the a--values and b-values increased for thecolor values. For the textural characteristics, springiness and cohesiveness of the control cookies were the highest among the samples, the other side, brittleness and gwemwness were higher in cookies made with LFP than in the control cookies. Overall, the cookies made with 5% LFP were preferred more than the other cookies, as tested forby sensory evaluation. The cookies made with LFP contained mostly palmitic acid (C16:0) followed by oleic acid (C18:1) and stearic acid (CI8:0). The acid value, peroxide value, and thiobarhituric acid value were lower in cookies made with 5% and 10% LFP than in those cookies made with 20% LFP and the control cookies.
The Correlation of Physico-chemical Characteristics of Kimchi with Sourness and Overall Acceptability 김치의 숙성 지표와 신맛 및 종합적인 기호도와의 상관관계
박소희 So Hee Park , 이종호 Jong Ho Lee
21(1) 103-109, 2005
Title
The Correlation of Physico-chemical Characteristics of Kimchi with Sourness and Overall Acceptability 김치의 숙성 지표와 신맛 및 종합적인 기호도와의 상관관계
박소희 So Hee Park , 이종호 Jong Ho Lee
DOI:
Abstract
In order to investigate the correlation of the physical chemical characteristics of Kimchi with its sourness and overall acceptability, the pH, the reducing sugar content, the total microbial counts and the lactic acid bacterial counts of Kimchi were examined during fermentation at 5 ℃, 10 ℃ and 20 ℃. In regard to pH, the pH of the fermentation at 10 ℃ and 20 ℃ was nearly in inverse proportion to the sourness, whereas the pH at 5 ℃ fermentation was in less than inverse proportion to the sourness- For the correlation of the reducing sugar and the sourness, sourness and the reducing sugar showed an inverse proportion until the acidity reached 0.8%~1.0%. The reducing sugar content at 10 ℃ and 20 was nearly similar for the highest overall acceptability, whereas the reducing sugar content at 5 ℃ was higher than the reducing sugar content at 10 ℃ and 20 ℃. In the case of the total microbial count, the total microbial count and the sourness of Kinrchi fermented at 5 ℃ did not show the highest values at the same point, but the highest values of the total microbial count and the sourness of Kimchi fermented at 10 ℃ and 20 ℃ were the same at a point. Also, at a point for the best overall acceptability, the total microbial count at 10 fermentation was the highest, whereas those at 5 ℃ and 20 ℃ fermentation were similar. In case of the lactic acid bacterial count, the lactic acid bacterial count and the sourness at 5 ℃fermentation did not show the highest value at the same point, but that at 10 ℃ and 20 ℃ fermentation did. For the correlation of the physical chemical characteristics with sourness, the sourness of Kimchi fermented at 5 ℃ showed a very significant correlation with acidity and it also showed a positive correlation with pH and the total microbial count, but these were not significant differences(α=0.5%). At 10 ℃ and 20 ℃ fermentation, the sourness showed very significant correlation with all the physical chemical characteristics.
Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale) Leaves and Roots Powder 민들레 잎과 뿌리 분말을 첨가한 설기떡의 품질 특성
유경미 Kyung Mi Yoo , 김세희 Sai Hee Kim , 장정화 Jeong Hwa Chang , 황인경 In Kyeong Hwang , 김경임 Kyeong Im Kim , 김성수 Sung Soo Kim , 김영찬 Young Chan Kim
21(1) 110-116, 2005
Title
Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale) Leaves and Roots Powder 민들레 잎과 뿌리 분말을 첨가한 설기떡의 품질 특성
유경미 Kyung Mi Yoo , 김세희 Sai Hee Kim , 장정화 Jeong Hwa Chang , 황인경 In Kyeong Hwang , 김경임 Kyeong Im Kim , 김성수 Sung Soo Kim , 김영찬 Young Chan Kim
DOI:
Abstract
In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and 3% were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at 1% of the dandelion leaves powder content with the dandelion sulggidduk and the addition at 3% of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.
Characteristics of Cooked Rice According to Different Coating Ratiosof Dandelion (Taraxacum officinale) Extracts 민들레 추출액 농도에 따른 민들레 코팅쌀밥의 품질에 관한 연구
유경미 Kyung Mi Yoo , 이연경 Yeon Kyung Lee , 김세희 Sai Hee Kim , 황인경 In Kyeong Hwang , 이부용 Boo Yong Lee , 김성수 Sung Soo Kim , 홍희도 Hee Do Hong , 김영찬 Young Chan Kim
21(1) 117-123, 2005
Title
Characteristics of Cooked Rice According to Different Coating Ratiosof Dandelion (Taraxacum officinale) Extracts 민들레 추출액 농도에 따른 민들레 코팅쌀밥의 품질에 관한 연구
유경미 Kyung Mi Yoo , 이연경 Yeon Kyung Lee , 김세희 Sai Hee Kim , 황인경 In Kyeong Hwang , 이부용 Boo Yong Lee , 김성수 Sung Soo Kim , 홍희도 Hee Do Hong , 김영찬 Young Chan Kim
DOI:
Abstract
Washed rice was coated by spraying aqueous dandelion (Taraxacum officinale) extracts at 20, 30, 40 `Brix and dried at room temperature. The coating procedure was conducted 5 mL/min for 10min. Property changes in the dandelion coated rice and un-coated cooked rice were observed during 2 days of storage. Increasing the coating concentration was associated with lower color values (L, a value) and moisture contents. Sensory and texture properties generally decreased in the cooked rice coated with dandelion more than the control (non-coated rice). But, D-20(20 °Brix of the dandelion concentration) resulted in better textural properties and s ensnry scores for hardness and overall acceptability in cooked rice. Compared to the control, the washed rice roated with 20 °Brix for 0 and 2 days showed better quality in sensory activities, a lower gel consistency and better textural activities. It was concluded that the optimum coating ration of rice and added dandelion extract for cooking were 20 °Brix and 5% respectively, in proportion to the total weight of raw rice.
