This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were 31.53±20.17 RVU, 25.24±13.22 RVU, 6.29±7.43 RVU, 50.27±25.84 RVU and 18.74±8.68 RVU, respectively. Total polyphenol and flavonoid contents were 817.14~2,524.29 μg GAE/g and 06.36~1,099.09 μg CE/g, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

Quality changes of dried sea cucumber (Stichopusjaponicus) after applying a cyclic rehydration and retorting process were investigated during 4 weeks of storage. The length, volume, and weight of dried sea cucumber increased significantly as the number of rehydration cycles increased. Sea cucumber (SC) was bottled in the glass jar and a retort thermal process (121.1oC, 0.15 MPa) was applied. The total thermal processing time (TTT) was 24 min based on the temperature at the cold point. The size and texture of retorted SC were significantly changed until the first week of storage. However, regardless of the number of rehydration cycles, the size and texture of samples at different rehydration cycles showed no significant difference during the whole storage. The length, volume, weight, rehydration ratio (RR), hardness, and chewiness at the maximum degree of swelling during rehydration of dried SC were estimated as 100.86 mm, 38.62 mL, 41.05 g, 6.39 of RR, 249.19 gf, and 4.05 mJ, respectively.

In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black quinoa with the highest antioxidative activation was selected; and composite flour was prepared with 0%, 5%, 10%, 15%, and 20% of germinated black quinoa powder to produce the noodles. We evaluated the quality and sensory characteristics of the noodles, including pH, salinity, water absorption rate, volumetric expansion rate, turbidity, chromaticity, extensibility, and texture. With regards to the quality characteristics of noodles with added germinated black quinoa, the pH and salinity decreased with increasing percentage of added germinated black quinoa (p<0.001). Increasing the percentage of added germinated black quinoa resulted in decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked noodles (p<0.001). In terms of the chromaticity, L and b values decreased and a value increased with the increasing percentage of added germinated black quinoa (p<0.001). For the texture, hardness (p<0.001), adhesiveness (p<0.01), springiness (p<0.01), chewiness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.05) decreased as the percentage of added germinated black quinoa increased; while extensibility (p<0.001) increased. Consumer testing results indicated that the noodles with 15% of added germinated black quinoa showed the best results. Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding 15% of germinated black quinoa to produce noodles is optimal.

This study was performed to investigate the quality characteristics of Yanggaeng, including color, pH, total polyphenol contents, and antioxidant activities, with the addition of aged garlic extract (0, 3, 6, 9 or 12%), aged at low temperatures. Among the color characteristics, the lightness value decreased, and the redness and yellowness values increased, proportional to the amount of garlic extract concentrate added to Yanggaeng. The pH of Yanggaeng significantly (p<0.05) decreased according to the amount of aged garlic extract added. Total phenol contents of control (0% aged garlic extract added Yanggaeng) was the lowest, followed by 3, 6, 9, 12% aged garlic extract added to Yanggaeng (88.15, 118.39, 156.91, 208.79 mg/g, respectively). Antioxidant activities, such as DPPH and ABTS radical scavenging activity, significantly increased with increase in the aged garlic extract concentration. In the sensory evaluation for Yanggaeng, 6% aged garlic extract added to Yanggaeng had the highest score in taste, flavor, and overall acceptance. Based on these results, it is suggest that the addition of 6% aged garlic extract to Yanggaeng can be developed as a product for the elderly.

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but △E increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

시판 와사비 페이스트 제품의 품질 특성을 비교하기 위하여 이화학적 및 미생물적 특성, 그리고 와사비의 주요향미 성분으로서 항균 활성을 나타내는 allyl isothiocyanate 함량을 분석하였다. 와사비 제품의 pH는 4.12 ± 0.01 ~ 4.90 ± 0.01 범위에 있었고, 총산 함량은 0.22 ± 0.01 ~ 0.77 ± 0.02% 범위에 있었으며, 냉장유통 제품(CW1, CW2)이 상온유통 제품보다 대체로 높은 값을 나타내었다. 상온유통 제품(RW1~4)의 염도는 4.27 ± 0.06 ~ 7.53 ± 0.12%로 냉장유통 제품에 비해 높았다. 가용성 고형분 함량은 상온유통 제품(RW1~4)에서 33.00 ± 1.00 ~ 44.67 ± 2.08 ˚Brix로 나타나 냉장유통 제품(CW1~2)의 22.00 ± 1.73 ~ 27.00 ± 1.00 ˚Brix보다 높게 나타났다. Sorbitol 함량은 상온유통 제품에서 378.90 ± 63.79 ~ 724.37 ± 7.85 mg%로 냉장유통 제품에 비해 유의적으로 높은 함량을 나타내었다. 일반세균 수는 유통방법 또는 포장형태와 관계없이 ND~3.65 ± 0.23 log CFU/g 범위에 있었으며, 효모와 곰팡이는 모든 시료에서 검출되지 않았다. 상온유통 제품(RW1~4)의 allyl isothiocyanate 함량은 53.35 ± 0.08 ~ 159.76 ± 0.81 mg% 범위로 냉장유통 제품(CW1 48.19 ± 0.15 mg%, CW2 24.07 ± 7.69 mg%)보다 높았다.

This study was conducted to evaluate the possibility of expanding the usage of whole crop silage from beef cattle and dairy cow to hogs and chickens. For this purpose, a crushing device was developed to crush whole crop silage. The crushed silage was sealed, and analyzed for its feed value. The silage varieties used for the experiment included Saessal barley and Geumgang wheat. Whole crop barley and wheat were crushed in the crushing system as a whole without separating stems, leaves, grains, etc.. When the crushed whole crop silages (CWCS) were analyzed, full grain, grains above 10 mm in size, grains 5～10 mm in size, and grains below 5 mm in size accounted for, 20%, 4%, 27%, and 49 %, respectively. In order to facilitate the fermentation of CWCS, inoculated some fermenter into each CWCS sample (barley or wheat). As control, another set of sample was not inoculated. Crude protein (CP), ether extract (EE), crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose content, total digestible nutrient (TDN), and relative feed value (RFV) of fermenter-inoculated Saessal barley were 2.45 %, 1.61%, 8.95%, 16.94%, 9.52%, 1.01%, 8.51%, 81.38%, and 447.5%, respectively. The CP, EE, CF, NDF, ADF, lignin, cellulose content, TDN, and RFV in the other sample of Saessal barley without inoculation of fermenter were 2.57%, 1.62%, 9.61%, 18.25%, 10.13%, 1.10%, 9.04%, 80.90%, and 412.9%, respectively. The CP, EE, CF, NDF, ADF, lignin, cellulose content, TDN, and RFV of fermenter-inoculated Geumgang wheat sample were 2.43%, 1.27%, 10.99%, 19.49%, 11.23%, 1.46%, 9.77%, 80.03%, and 382.6%, respectively. The CP, EE, CF, NDF, ADF, lignin, cellulose content, TDN, RFV of the other set sample of Geumgang wheat sample without the inoculation of fermenter were 2.28%, 1.44%, 10.08%, 18.02%, 10.44%, 1.26%, 9.18%, 80.65%, and 416.9%, respectively. The TDN and RFV content in the fermenter-inoculated Saessal barley were 81.38% and 447.5%, respectively, while the one in the fermenter-inoculated Geumgang wheat were 80.03% and 382.6% respectively. When the feed value of whole crop barley and wheat silage without crushing process was compared to the feed value of whole crop barley and wheat silage made from crushing system, the latter appeared to be higher than the former. This could be due to the process of sealing the crushed silage which might have minimized air content between samples and shortened the golden period of fermentation. In conclusion, these results indicate that a crushing process might be needed to facilitate fermentation and improve the quality of silage when making whole crop silage.

This study was conducted to investigate the quality characteristics, anti-oxidation activity and di-peptide (anserine, carnosine) contents of marinated pork loin from Korean native black pig (KNBP) and crossbred of Landrace×Yorkshire×Durock (LYD) by addition of fruits (pineapple and gold kiwi). Sliced pork loin (13~15 mm) was marinated in three different treatments: 1) no fruits addition, 2) with seasoning and pineapple for 5 h, 3) with seasoning and kiwi for 5 h. Addition of fruits significantly decreased pH, hardness and chewiness of marinated KNBP and LYD pork loin. Anti-oxidation activity in pork were significantly increased by addition of fruits. Especially, addition of gold kiwi in the pork loin marinated for 5 h showed the highest anti-oxidation activity and carnosine contents. Also, it showed the highest score in the sensory characteristics (juiciness and tenderness). These results suggested that the pork loin marinated with gold kiwi for 5 h could be one of the solutions to enhance quality characteristics of marinated KNBP and LYD.

본 연구는 오존수 침수처리가 소와 돼지 부산물의 미생물학적 안전성 및 품질특성에 미치는 영향에 대해 알아보고자 실시하였다. 미생물학적 안전성 및 품질평가를 위하여 총균 및 대장균수, 육색, 가열감량, 지방산패도를 측정하였으며, 처리구 설정은 처리하지 않은 대조구(Control)와 일반수돗물(10℃)로30분간 침수처리한 처리구 1(T1), 오존수(1.0ppm, 10℃)에 10분간 침수처리한 처리구 2(T2), 오존수에 20분간 침수처리한 처리구 3(T3) 및 오존수에 30분간 침수처리한 처리구 4(T4)로 분류하였다. 소 및 돼지의 간, 소창의 가열감량은 모든 처리구에서 유의적인 차이가 없었으며(p>0.05), 간보다는 소창에서 높은 가열감량을 보였다. 육색은 소의 간과 소창에서는 오존수 20 또는 30분 침수 처리시 황색도 값을 감소시키나, 명도 및 적색도 값에서 유의적인 차이가 나타나지 않았다(p>0.05). 지방산패도 측정 결과, 돼지 소창의 경우 일반수돗물 및 오존수 침지 처리시 대조구에 비해 낮은 지방산패도 값을 나타내었으며 오존수 침지 처리시 유의적으로 낮게 나타났다(p<0.05). 소 간의 경우 대조구에 비해 모든 처리구에서 유의적으로 높은 지방산패도 값을 보였으며 일반수돗물로 침지한 T1에 비해 오존수 침지시 낮은 지방산패도 값을 나타내었다. 총균 및 대장균수는 저장기간이 증가할수록 모든 처리구에서 유의적으로 증가하며(p<0.05), 대조구 및 T1에 비해 오존수 침지처리구에서 유의적으로 낮은 총균 및 대장균수를 나타내었다(p<0.05). 이상의 결과를 통해 오존수 침지처리는 축육부산물의 품질특성 저하 없이 미생물로부터 안전성 확보가 가능할 것으로 판단된다.

This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

This study aimed to examine the quality and sensory properties of yackwa using baking soda (BS), baking powder (BP), and yeast (YE) instead of alcohol in order to make a Halal standard product. The moisture content of yackwa was the highest when BP was used, while the fat content of yackwa was the lowest at 1.5% BP, and the highest at 1.5% YE. The chromaticity values (L, a, b) were the most similar to those of the control when BP was used. The L and b values increased when BP was used, and decreased when YE was used. The swelling ratio was the highest at 257.3±2.7% in comparison with the control when 0.9% YE was used. The leavening ratio was similar regardless of the type and content of leavening agents. Hardness was 1,179.16±184.45 kg at 0.3% BP, generally decreasing as leavening agent content increased. The resilience was 0.19±0.01% at 1.2% BP and lowest in the control, but its difference by leavening agents was not significant. The taste and preference were at 6.07±2.22 and 5.96±2.07, respectively, when 1.2% BP was used.

This study investigated the physicochemical characteristics and antioxidant activities of buckwheat soksungjang and commercial doenjang. We analyzed moisture, total sugar, color, salinity, amino type nitrogen, amino acids, and antioxidant activities. Buckwheat soksungjang had lower salinity content (7.44±0.10%) than commercial doenjang (8.82-9.81%). The quercetin content of buckwheat soksungjang was 0.78±0.01 mg% while commercial doenjang’s was 0.29-1.16 mg%. The DPPH and content of the total polyphenol of buckwheat soksungjang (DPPH radical scavenging activity 62.21±0.45% and total polyphenol content 447.51±14.61 mg%) and commercial doenjang (DPPH radical scavenging activities: 44.07-68.50%; total polyphenol contents: 328.26-407.51 mg%) were both significant.

Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1oC, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two different package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F0-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.

The conditions of blanching, freezing, and thawing for Shepherd’s purse (Capsella bursa-pastoris [L.]) were studied to improve its quality attributes during frozen storage. The washed samples were blanched with water at 100oC for 10, 20, 30, and 40 s. They were then soaked in cold water. The quality characteristics of the samples such as pH, texture, hardness, color value, and total viable cell were analyzed. The samples blanched for 30 s were frozen and thawed under several conditions and their physicochemical characteristics were analyzed. The pH value of raw samples was higher than that of the blanched sample. The values of brightness (L*), redness (a*), and yellowness (b*) decreased after blanching except the L* value of root at the condition of blanching for 40 s. Upon considering the bacterial cell counts, the proper condition was determined to be 30 s of blanching time. Blanching for 30 s was the optimal pre-treatment for minimizing the quality deterioration of the shepherd’s purse for freezing. Regarding its color change and microbial safety, faster freezing and thawing methods made less changes on the quality of frozen samples. Consequently, immersion freezing and radio-frequency thawing were the most effective in minimizing the quality change.

국내 시판 중인 선식의 유통 안전성 확보를 위한 기초기반연구로 대기압 플라즈마 처리한 선식의 품질 특성 평가를 진행하였다. 본 연구에서 이용한 플라즈마는 컨테이너형 유전격벽 플라즈마로 방전 가스는 공기를 활용하여 0, 5, 10 및 20분 처리하였고 미생물 감균효과, 색도, pH관능평가를 진행하였다. 일반 호기성 미생물 분석 결과 20분 처리 시 약 1.70 log CFU/g 감소하였으며 B. cereus, B. subtilis 및 E. coli O157:H7을 이용한 접종 시험 결과 각각 2.20, 2.22 및 2.50 log CFU/g 감소하였다. 색도 측정결과 플라즈마 처리에 의해 명도 값은 증가하였으나 적색도 및 황색도는 감소하였다. 플라즈마 처리에 의한 선식의 pH측정 결과 처리시간에 따라 감소하는 경향을 보였다. 하지만 플라즈마 처리에 의해 단백질 지질산화가 일어나 관능 품질이 저하되는 경향을 보였다. 따라서 공기로 방전된 대기압 플라즈마 기술은 선식의 품질안전성을 개선할 수 있으나, 관능적 품질 특성 개선을 위한 후속연구가 필요하다고 판단된다.