This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

본 연구에서는 기능성과 생산성이 우수한 신품종 으뜸도 라지를 이용하여 알코올 발효액을 제조한 다음 식초로 발 효시켜 품질 특성과 항산화능 및 관능적 특성을 평가하였다. 발효 완료 후 식초의 최종 pH는 2.98~3.03이었으며, 발효 기 간이 증가함에 따라 pH도 서서히 증가하였으나, 도라지 첨가 량에 따른 유의적인 차이는 나타나지 않았다. 식초의 가용성 고형물 함량 측정 결과, 발효 2일차부터 가용성 고형물 함량이 서서히 감소하여 발효 완료 16일째까지 점차적으로 감 소하는 추세를 보였으며, 최종 가용성 고형물 함량은 3.07~3.40 Brix%로 측정되었다. 식초의 잔류 알코올 함량 측 정 결과, 발효가 진행됨에 알코올 함량은 점차 감소하여 최종 발효 후 알코올의 함량은 0.83~0.90%로 측정되었으며, 으뜸 도라지 첨가량이 증가함에 따라 미미하게 잔류 알코올의 함량은 감소하는 추세를 보였다. 산도 측정 결과, 발효 시작 부터 발효 완료일인 16일차까지 산도는 점차 증가하여, 최종 산도는 6.66~7.21로 측정되었으며, 으뜸도라지 첨가 농도가 증가할수록 산도는 낮게 측정되었다. 최종 발효가 완료된 식 초의 발효 수율을 살펴본 결과, 무첨가군이 가장 높게 나타났 으며, 그다음으로 1.5% 으뜸도라지의 첨가군의 발효 수율이 높게 측정되었다. 발효가 완료된 으뜸도라지 식초의 총 페놀 함량을 측정한 결과, 으뜸도라지 첨가량이 증가할수록 총 페놀 함량이 높게 나타났으며, DPPH 자유라디칼 소거능 또 한 으뜸도라지 첨가 비율이 증가할수록 항산화능이 증가하 였다. 으뜸도라지 첨가 농도에 따른 식초의 관능평가 결과, 으뜸도라지 1.5% 첨가군이 전반적인 기호도, 향, 맛에서 가 장 높은 평가를 받았다. 이상의 결과에서 으뜸도라지를 첨가 하여 식초를 제조할 경우, 총 폴리페놀 함량 및 항산화능을 증가시켜 기능성을 높임은 물론 도라지 특유의 향취로 인해 관능적 기호도를 높여 식초의 전반적인 기호도를 향상시키 는 것을 확인할 수 있었다.

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the ‘Samchulli’ (Hibiscus syriacus ‘Samchulli’, which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea’s traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

The aim of this study was to analyze the functional components of five cultivars of ‘Mugunghwa (Hibiscus syriacus L.)’ for the development of ‘Mugunghwa’-added foods. There were five varieties, namely, Hibiscus syriacus ‘Hwanhee’ (HH), Hibiscus syriacus ‘Samchulli’ (SC), Hibiscus syriacus ‘Harmony’ (HM), Hibiscus syriacus ‘Baekgu’ (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

This study examined the satisfaction level and effects of after-school program cooking activities in children of multicultural families. A total of 135 children of general and multicultural families from 3th to 6th grades and their 11 teachers were surveyed, and 75 multicultural family children underwent a cooking activity program. Children of multicultural families showed higher participation in cooking activities than other Korean children. Children of multicultural families wanted to be involved in cooking activity programs after school more than other Korean children. These children also showed a higher rate of wanting to cook Korean foods compared to children of general families. Regarding reasons for participating in cooking activities, ‘I think I’m glad to be served delicious food’ response was the most common. Children of multicultural families showed higher participation in cooking activities than children of general families. Regarding school life changes, children of multicultural families were found to be less picky of foods in general as well as kimchi and vegetables. In conclusion, cooking activity programs for children of multicultural family showed beneficial effects on diet and understanding of Korean culture.

This research was conducted to examine the awareness and preference levels related to MSG (monosodium glutamate) according to well-being dietary life pursuit attitude factors as well as to improve opportunities to meet value conscious consumption of well-being-oriented customers. According to well-being dietary life pursuit attitude factors, respondents were divided to three clusters, indifference type, well-being-oriented type, and active health action type. Sensory evaluations were carried out on soybean paste soup (Doenjang-guk) and seasoned spinach with different levels of MSG. In the results, 74.4% of all respondents preferred Doenjang soup with 2% MSG, 65.4% preferred seasoned spinach with the same ratio of MSG, and 35.9% preferred seasoned spinach with 0.5% MSG. Regarding the acceptance level of MSG, addition of MSG to improve taste was acceptable to the indifference type (cluster 1). On the contrary, active health action type did not prefer MSG, wanted natural seasonings despite high prices, and preferred to dine at restaurants that serve MSG-free foods. Based on this study, restaurant companies should segment their customers on the basis of MSG usage and establish their positioning strategies according to their concepts.

20℃에서 15일 동안 저장기간별 사과의 변화를 살펴본 결과는 다음과 같다. 사과의 중량과 수분은 저장기간 경과에 따라 점차적으로 감소하는 결과를 보였으며, 사과의 저장 중 가용성 고형물 함량은 저장 4일차까지 최고치로 증가하였다가 서서히 낮아지는 경향을 나타냈다. 사과의 저장 중 유기산 산도는 저장 5일차에 급격히 감소하다가 완만히 감소하였으며, pH는 저장기간에 따라 완만히 증가하는 경향을 나타내었다. 저장 중 사과 껍질의 색상을 측정한 결과, L값은 저장기간에 따라 서서히 증가하였으며, a값은 저장 3일까지 감소하였고, 저장 5일에 증가되었다가 그 이후 점진적으로 감소하였다. b값은 저장 6일에 최저치를 보인 후 서서히 증가하는 경향을 보였다. 사과의 조직감을 측정한 결과, 저장기간이 증가됨에 따라 사과의 경도는 전반적으로 감소하였다. 저장 기간에 따른 사과의 총 페놀과 총 플라보노이드 함량을 측정한 결과, 총 페놀 함량은 저장 기간이 길어질수록 감소하는 경향이 나타났으며, 저장 3일차에서 저장 4일차에 큰 폭 감소하였다. 총 플라보노이드의 변화 결과, 1일차에 비교적 크게 감소하였고, 실험 7일차에서 8일차 사이에 급격히 감소하였다. 저장 기간에 따른 사과의 DPPH 전자공여능 측정결과, 저장기간이 증가할수록 DPPH 전자공여능은 감소하였으며, Vit. C 함량의 경우 저장 기간이 길어질수록 감소하였는데, 특히 저장 4일차에 비교적 크게 감소하였다. 사과의 관능평가 수행 결과, 저장기간이 경과함에 따라 외관의 좋은 정도는 0일차에 6.75에서 15일차 2.83으로 크게 감소하였으며, 신맛의 좋은 정도는 저장 기간에 따라 유의적인 차이를 보이지 않았으나, 전반적으로 감소하는 경향이었다. 단맛의 좋은 정도와 아삭함의 좋은 정도에서는 0일차에 각 6.25, 5.33으로 가장 높았으며, 15일차에 각 3.92, 2.83으로 유의적으로 감소하였다. 종합적인 기호도에서는 7일차와 8일차 사이에 5.00에서 3.50으로 비교적 큰 폭 감소하였으며, 15일차에 2.00으로 저장 기간에 지남에 따라 유의적으로 감소하였다. 이상의 실험결과, 사과 저장 시 3~4일차에 유의적인 차이를 보였으며, 저장 8일 이후에는 모든 항목에 있어 측정감이 크게 변화하는 경향을 나타내었다. 따라서 0∼1℃에서 장기 저장한 사과를 20℃ 전후에서 저장 및 판매할 경우, 최고의 품질을 위해서는 3일 내에 판매할 것을 권장하며, 8일 이내에 재고를 소진할 수 있도록 유통 기간을 조정하는 것이 바람직할 것으로 사료된다.

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.

This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter’s color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at 259.52 ㎕/㎎, 0.44±0.01, 15.29±0.04 ㎎ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color ‘a’ value decreased, and ‘b’ value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.

본 연구는 다양한 생리적 효능이 우수한 솔잎 분말을 첨가 (0, 3, 6, 9, 12%)한 매작과를 제조하여 매작과의 항산화 활성 을 입증하고 품질특성을 측정하였다. 솔잎 분말의 총 페놀화 합물 함량은 9.93±0.2 ㎎ GAE/g이며, 이를 매작과에 첨가한 경우 시료의 첨가량에 비례하여 증가하였다. 제조된 매작과 의 DPPH 라디칼 소거능을 측정한 결과, 솔잎 분말의 첨가량 에 따라 항산화 활성도 유의적으로 증가하는 결과를 나타내 었다. 솔잎 분말 첨가 매작과의 품질평가를 실시한 결과, 반죽의 밀도는 솔잎 분말 첨가량이 증가할수록 높게 나타났고, pH는 감소하였다. 매작과의 부피는 매작과의 첨가량에 따라 감소하는 경향이었으며, 매작과의 색도는 솔잎 분말의 첨가 량이 증가할수록 L값과 b값이 낮아지고, a값이 높아졌으며, 수분 함량과 경도는 증가하는 경향을 나타내었다. 매작과의 기호도 검사(전반적인 기호도, 향, 맛, 바삭함, 색)에서는 6% 솔잎 매작과의 기호도가 가장 높게 나타났다. 또한 저장기간 에 따른 매작과의 산가와 과산화물가를 살펴본 결과, 솔잎 분 말 첨가량이 증가할수록 산패가 지연되는 경향을 나타냈다. 이러한 결과로 보아 매작과에 솔잎 분말을 첨가하는 것은 매 작과의 기호도를 증가시키고 총 페놀 함량과 DPPH 라디칼 소거능을 높여 매작과의 가치를 높이는 것으로 사료되며, 솔 잎 분말을 첨가하여 매작과를 제조할 경우, 6% 로 솔잎 분말 을 첨가할 경우 매작과의 관능적인 품질을 증진시킬 수 있는 가장 최적 조건으로 생각되며, 상품 개발 가능성이 가장 높은 것으로 사료된다.