본 연구에서는 전처리방법별로 잎새버섯차를 제조하여 차의 pH, 색도 등의 품질과 아미노산 및 항산화활성을 분석하여 비교하였다. 건조, 증숙, 보온처리 버섯차를 제조 하여 추출액의 품질을 조사한 결과 건조와 증숙처리 차의 당도, 고형분, 질소함량 차이는 없었고 보온처리 차의 값이 다른 처리에 비해 높았다. 버섯차의 색도는 보온처리에서 가장 진하고 어두웠으며 보온처리 차가 462.9 mg/L 로 총 아미노산 함량이 1.8배 이상 높아 보온처리에 의한 차의 추출성분 변화가 있음을 확인할 수 있었다. 보온처리 버섯차의 총 폴리페놀 함량은 14.6 mg/g, 총 플라보노 이드 함량은 2.2 mg/g으로 증가하였고 페놀성 화합물의 증가로 DPPH와 ABTS 라디칼 소거활성도 증가하였다. 또한 맛의 기호도도 7.0으로 소폭 증가하여 보온처리는 잎새버섯의 영양성분과 항산화활성의 추출을 용이하도록 하고 관능적 품질도 향상시킬 수 있는 것으로 판단되었다.

The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.

This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varying concentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) imparted the highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for 0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overall preference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preference was highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibited significantly higher values as compared to those of the controls, raising the possibility of development as a health-functional dressing.

This study evaluated the color, DPPH radical activity, and sensory characteristics of nutritional bars supplemented with varying concentrations (0, 2.5, 5, and 7.5%) of freeze-dried Natto. An inconsistent pattern was observed for the L value, whereas both a and b values increased significantly up to 5% addition of freeze-dried Natto. The DPPH free radical scavenging activity of nutritional bars supplemented with 0, 2.5, 5, and 7.5% freeze-dried Natto were determined to be 59.54, 59.70, 44.85, and 55.07%, respectively. The appearance, color, taste, texture, and overall preference of nutritional bars supplemented with freeze-dried Natto showed significant differences between the samples. The overall preference of the nutrient bar was highest at 6.08 points, determined for the 2.5% Natto supplemented bar. The quality characteristics of the 2.5% added samples exhibited significantly higher values as compared to the controls, thereby indicating the potential of development in health-functional cereal bars.

This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4°C or 25°C for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4oC scored lower than those stored at 25oC for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.

This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 μg/g to 696.09 μg/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 μg/g to 387.8 μg/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.

The objective of this study was to investigate the quality characteristics of emulsion-type pork sausage manufactured with various levels of Eutrema Japonicum (E. Japonicum)(1, 2, and 3%). The crude fat contents of samples containing 2 and 3% E. Japonicum were 27.46-28.38%, significantly higher than those in the control (p<0.05). The cooking yields samples containing 1 and 2% E. Japonicum were 74.99-75.54%, significantly higher than those in the control (p<0.05). Water holding capacities (WHC) of the samples containing 1% and 2% E. Japonicum were 92.22-92.26% significantly higher than those in the control (p<0.05). while the water losses of sample containing 1% E. Japonicum group was 16.41%, significantly lower than those in the control (p<0.05). And fat losses samples containing 1, 2, and 3% E. Japonicum were 0.03-0.64% significantly lower than those in the control (p<0.05) in emulsion stability. Additionally, viscosity increased with increasing E. Japonicum concentration of E. Japonicum. Texture profile analysis (TPA) showed increased with increasing E. Japonicum concentration for hardness, springiness, cohesiveness, gumminess, chewiness. Thiobarbituric acid reactive substances (TBARS) in the samples containing 2 and 3% E. Japonicum were 0.64-0.69 mg MDA/kg significantly lower than those in the control and 1% E. Japonicum group (p<0.05). These results indicate that emulsion-type pork sausage containing 2% E. Japonicum was increasing WHC, emulsion stability, cooking yield, and was decreasing TBARS compared to other E. Japonicum groups. Therefore, emulsion-type pork sausage containing 2% E. Japonicum is high qualified.

This study aims to analyze the cooking and sensory characteristics of noodles to which different types and amounts of apples were added. Apple noodles were made by the addition of apple flour and apple concentrate to wheat flour in proportions of 0, 5, 10, 15, and 20%, respectively. Cooking time, weight after cooking, water loss after cooking, and rehydration rate were analyzed as cooking characteristics. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured as texture characteristics, whereas sensory evaluation was performed on the appearance, color, taste, aroma, texture, and overall preference of noodles. The cooking time decreased as the amount of apple added increased, and the weight after cooking, water loss after cooking, and rehydration rate increased. The hardness and chewiness were decreased and the adhesiveness was increased as the amount of apple added was increased. The sensory test of apple noodles showed a higher score in taste and overall preference than that of the control. Furthermore, the addition of apples tended to produce a high score in all sensory tests, indicating that the addition of apples has a good effect on the quality of noodles. In particular, the addition of 10% apple concentrate showed high scores in all the tested characteristics.

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.

This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest value and the content increased significantly as the extraction time of lemon myrtle increased. The pH of L0 was significantly high and increased significantly with the increase of extraction duration time. The lightness value was the lowest in the L3. The redness showed the lowest value in the L9. The yellowness showed the lowest value in the L0. In texture properties the hardness of L9 showed the highest value and the lemon myrtle extraction duration increased significantly. The cohesiveness was highest in the L0 and lowest in the L5. Gumminess and chewiness increased significantly with increasing extraction duration. Total polyphenol content was the highest in the L5 and the jellies with lemon myrtle extracts were significantly higher than the L0. DPPH radical scavenging activities increased significantly with increasing extraction duration. The ABTS radical scavenging activity of the L0 was the lowest. In the sensory evaluation overall preference, color, sweetness, texture, and lemon myrtle flavor did not show any significant differences among the samples.

본 연구의 목적은 레드비트 분말의 첨가가 냉장 저장중 비가열 돈육패티의 품질특성에 미치는 효과를 구명하기 위해 수행하였다. 실험구는 다음과 같이 구분하였다. 대조구: 아질산염 0.01%, T1: 아질산염 0.005%+레드비트 분말 0.1%, T2: 레드비트 분말 0.1%, T3: 레드비트 분말 0.3%, T4: 레드비트 분말 0.5%. 레드비트 분말을 첨가한 비가열 돈육패티의 품질특성에서 모든 처리구들이 수분, 보수력, pH에서 유사한 수준을 나타냈으나 (p>0.05), 가열 후 감량은 레드비트 분말의 첨가가 증가할수록 높아지는 결과를 나타내었다(p<0.05). 레드비트 분말의 첨가는 돈육패티의 조직특성과 관능평가에 큰 영향을 나타내지 않았으며, 레드비트 분말의 첨가가 증가할수록 적색도가 증가하는 결과를 나타내었다. 15일간의 냉장저장 중 레드비트 분말의 첨가는 비가열 돈육패티의 저장특성에 부정적인 영향을 나타내었으나 비가열 돈육패티의 외관을 크게 향상시킬 수 있는 우수한 착색제로서 사용할 수 있을 것으로 판단되었다.

The experiment was undertaken to measure the potential impact of animal welfare on the pork quality under two different farming systems: C1 and C2, two conventional farms; W, an animal welfare farm. Ten pigs (Landrace × Yorkshire × Duroc) of live weight 110 kg were randomly selected from each treatment, and slaughtered under uniform conditions. The left loins were collected, and subsequently analyzed for proximate composition, meat quality traits, fatty acids, free amino acids, and antioxidative dipeptides. Pork from the welfare farm (W) had greater back-fat depth and fat content, but the values were not significantly different from C1 or C2. The W loins had significantly lower moisture contents and pH values compared to C1 or C2. The C2 loins showed highest contents of unsaturated fatty acids, whereas C1 had higher polyunsaturated fatty acids as compared to W. The treatments did not show any significant differences in the contents of free aspartic acid. Anserine (an antioxidant dipeptide) from the W loins was significantly lower than that from the conventional farms. The results indicate that pork quality characteristics from animal welfare-farmed pigs were not different from those of conventional farms. Therefore, it would be appropriate to evaluate the industrial value of animal welfare livestock only at the stage of pig production, rather than the meat quality of pork.

This study investigated the quality characteristics of 5 different types of food (beef tenderloin, Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion freezing, which is one of the quick-freezing methods. Each sample was refrigerated by -20℃ conventional freezing or -70℃ liquid immersion freezing respectively. After thawing at 4℃, we examined drip loss, color value, hardness, and volatile basic nitrogen. The drip loss of -70℃ freezing condition was significantly reduced compared to -20℃ freezing condition in every sample except Japanese Spanish mackerel. There were less changes in color values of beef tenderloin, Japanese Spanish mackerel, radish in -70℃ condition than conventional freezing. The hardness of beef tenderloin, tofu was decreased and that of radish, blueberry was increased at -70℃ freezing in comparison to -20℃ freezing. By applying -70℃ freezing on beef tenderloin, we also found more decreasing tendency of volatile basic nitrogen compared to -20℃ freezing. In conclusion, the quality of general frozen foods, such as beef tenderloin, Japanese Spanish mackerel and blueberry, could be improved. The possibility of developing frozen tofu is also discovered by the application of liquid immersion freezing. These results could be meaningful as baseline data for researching and development of high-quality frozen foods.

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

In this study, the physicochemical traits of soybean (100-seed weight, seed coat rate, protein content, composition, and amino acid content) and the quality of tofu (texture and sensory characteristics) were evaluated in order to determine the features of six varieties (Saedanbaek, Daechan, Daepung2, Seonpung, Miso, Saegeum) in terms of textural and sensory characteristics of tofu. Regardless of cultivar, the order of amino acid composition rate was as follows: Glutamic acid > Aspartic acid > Arginine > Leucine > Lysine. Approximately 50-60% of tofu (dry weight) consisted of protein, and among the cultivars, Tofu made from Saedanbaek showed the highest amount of protein at 59%. It was followed by tofu made from Miso at 54%. The rest contained about 50% protein. According to the result of correlation, crude lipid (-0.933**), crude protein (0.961**), and total phosphorus (0.924**) were strongly correlated with tofu hardness, and such factors could be utilized as an indicator of tofu quality.

The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ.