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  • The Korean Society of Food Preservation  (4)
  • Kim, Jin Sook  (4)
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  • The Korean Society of Food Preservation  (4)
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  • 1
    Online Resource
    Online Resource
    Effect of rice mash on the quality characteristics of strawberry jam
    The Korean Society of Food Preservation ; 2015
    In:  Korean Journal of Food Preservation Vol. 22, No. 6 ( 2015-12), p. 817-822
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 22, No. 6 ( 2015-12), p. 817-822
    Abstract: This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of 53.00~65.33°Brix, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p 〈 0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p 〈 0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p 〈 0.05), but the citric acid content decreased significantly (p 〈 0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 쌀당화액 첨가량에 따른 딸기잼의 품질특성
    URL: Article
    DOI: 10.11002/kjfp.2015.22.6.817
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2015
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Chemical compositions and antioxidant activities depending on cultivation methods and various parts of yuza
    The Korean Society of Food Preservation ; 2017
    In:  Korean Journal of Food Preservation Vol. 24, No. 6 ( 2017-11), p. 802-812
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 24, No. 6 ( 2017-11), p. 802-812
    Abstract: This study was conducted to investigate the quality properties depending on the cultivation methods (general, organic, pesticide-free) of yuza and its various parts (peel, pulp, seed). The contents of hesperidin were the highest in yuza feel grown by pesticide-free method (13.23 mg/g). The contents of naringin presented a higher content in the peel, especially which of the general (4.62 mg/g) showed the highest value. Vitamin C analysis showed the highest content in the peel, significantly varied according to the cultivation method and various parts (p 〈 0.05). Vitamin C value was significantly highest in organic peel, which was 770.02 mg/100 g, whereas among the peel, the pulp and the seed were it the lowest in the seed. The content of total polyphenols were the highest in general peel (0.85 mg/g). Flavonoid content of pesticide-free seed was significantly higher than those of the other yuja samples which was 0.89 mg/g (p 〈 0.05). The DPPH radical scavenging activity was relatively more active in the peel among the above-mentioned three parts, especially the pesticide-free peel was most active, which was 73.94%. The ABTS radical scavenging activity of organic peel was significantly active among the samples, which was 84.47% (p 〈 0.05). Based on these results, it can be said that yuja has variety of useful components in the pulp and the seed as well as the peel: and thus it’s hight recommended to develop more varied yuja products.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 유자 재배방법에 따른 부위별 화학적 성분 및 항산화 활성
    URL: Article
    DOI: 10.11002/kjfp.2017.24.6.802
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2017
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    Online Resource
  • 3
    Online Resource
    Online Resource
    Optimization of spray drying condition of Sikhye using response surface methodology
    The Korean Society of Food Preservation ; 2015
    In:  Korean Journal of Food Preservation Vol. 22, No. 5 ( 2015-10), p. 683-689
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 22, No. 5 ( 2015-10), p. 683-689
    Abstract: Response surface methodology (RSM) is a statistical procedure frequently used for optimization studies. The purpose of this study was to determine the optimal spray drying condition for manufacturing Sikhye powder using RSM. Independent variables included the additive contents of maltodextrin (MD), inlet temperature, and velocity of sample feed velocity. The dependent variables were water uptake (g), solubility (%) and particle size (μm). Regression models describing the changes of water uptake (g), solubility (%) and particle size (μm) with respect to the independent variables were statistically significant with coefficients of determination, R2, greater than 0.9. The results indicated that the inlet temperature of the spray dryer was the most important independent variable that affected the water uptake (g), while the additive content of MD and the sample feed velocity had maximum effects on the solubility (%) and particle size (μm) of the Sikhye powder, respectively. The optimum final product was expected to have the lowest possible water uptake (g) and particle size (μm) but the highest possible solubility (%). In conclusion, the best spray drying conditions were as follows: additive MD content, 22%; inlet temperature, 140 °C ; and spray dryer sample feed velocity, 51 mL/min.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 반응표면분석법을 이용한 식혜의 최적 분무건조 조건
    URL: Article
    DOI: 10.11002/kjfp.2015.22.5.683
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2015
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    Online Resource
  • 4
    Online Resource
    Online Resource
    Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period
    The Korean Society of Food Preservation ; 2014
    In:  Korean Journal of Food Preservation Vol. 21, No. 6 ( 2014-12), p. 799-807
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 21, No. 6 ( 2014-12), p. 799-807
    Abstract: The purpose of this study was to examine the antioxidant activity and quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period. The viscosities of the yuzu juice groups were significantly higher than that of the control group (p 〈 0.05). In terms of color, the L values of the yuzu juice groups were lower than that of the control group, and these L values significantly decreased during the storage period (p 〈 0.05). In the meantime, the a values of the Y-75 and Y-100 groups significantly increased during the storage period (p 〈 0.05). The DPPH free-radical scavenging activities of all the groups decreased during the storage period while the yuzu juice groups demonstrated higher DPPH free-radical scavenging activities compared to the control group (p 〈 0.05). With an increment in the added amount of yuzu juice lower have been the acid values and peroxide values of yuzu juice groups than that of the control group even though they have been increased with the course of storage period (p 〈 0.05). Based on these results, it can be concluded that yuzu juice added to the mayonnaise may be useful for improving its quality and storage stability.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 유자즙 첨가량을 달리한 마요네즈 저장 중 품질특성
    URL: Article
    DOI: 10.11002/kjfp.2014.21.6.799
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2014
    Location Call Number Limitation Availability
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    Online Resource
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