Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 40, Issue 6 - Dec 2008
Volume 40, Issue 5 - Oct 2008
Volume 40, Issue 4 - Aug 2008
Volume 40, Issue 3 - Jun 2008
Volume 40, Issue 2 - Apr 2008
Volume 40, Issue 1 - Feb 2008
Selecting the target year
Quantification of Protein and Amylose Contents by Near Infrared Reflectance Spectroscopy in Aroma Rice
Kim, Jeong-Soon ; Song, Mi-Hee ; Choi, Jae-Eul ; Lee, Hee-Bong ; Ahn, Sang-Nag ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 603~610
The principal objective of current study was to evaluate the potential of near infrared reflectance spectroscopy (NIRS) as a non-destructive method for the prediction of the amylose and protein contents of un-hulled and brown rice in broad-based calibration models. The average amylose and protein content of 75 rice accessions were 20.3% and 7.1%, respectively. Additionally, the range of amylose and protein content were 16.6-24.5% and 3.8-9.3%, respectively. In total, 79 rice germplasms representing a wide range of chemical characteristics, variable physical properties, and origins were scanned via NIRS for calibration and validation equations. The un-hulled and brown rice samples evidenced distinctly different patterns in a wavelength range from 1,440 nm to 2,400 nm in the original NIR spectra. The optimal performance calibration model could be obtained by MPLS (modified partial least squares) using the first derivative method (1:4:4:1) for un-hulled rice and the second derivative method (2:4:4:1) for brown rice. The correlation coefficients
and standard error of calibration (SEC) of protein and amylose contents for the un-hulled rice were 0.86, 2.48, and 0.84, 1.13, respectively. The
and SEC of protein and amylose content for brown rice were 0.95, 1.09 and 0.94, 0.42, respectively. The results of this study suggest that the NIRS technique could be utilized as a routine procedure for the quantification of protein and amylose contents in large accessions of un-hulled rice germplasms.
Effects of Phosphatidylcholine and Phosphatidylethanolamine from Egg Yolk on Thermal Oxidation of Canola Oil
Kim, Kang-Hyun ; Choe, Eun-Ok ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 611~620
The principal objective of this study was to assess the effects of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) extracted from egg yolk on the oxidation of tocopherol-stripped canola oil and its browning, as well as their content changes during 12 hr of heating at
. PC and/ or PE contents in the oil were measured at 200, 500, 1,000, or 2,000 ppm. PL contents in the oil and oil browning were determined by high performance liquid chromatography (HPLC) and spectrophotometry, respectively. The oil oxidation was evaluated by the combination of fatty acid composition, conjugated dienoic acid content, and p-anisidine value. PC was degraded at a slower rate than PE during heating and the co-presence of PE reduced its rate of degradation. PE increased oil browning more profoundly than PC did. PC significantly reduced oil oxidation during heating; however, we noted a possible antagonism between PE and PC in reducing the oil oxidation. Egg yolk PC was a better antioxidant in oil oxidation during heating.
Stability and Processing Characteristics of Microencapsulated Squid Liver Oil by Fluidized Bed Coating
Hwang, Sung-Hee ; Youn, Kwang-Sup ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 621~625
Squid oil is an abundant source of polyunsaturated fatty acids. This is particularly true for eicosapentaenoic acid and docosahexaenoic acid. The principal objective of this study was to extend the stability and improve the process aptitude of squid liver oil. Fluidized bed coatings were employed for coating with microencapsulated oil. The efficiency of the fluidized bed coating of the microencapsulated powder was over 90%. The apparent density with zein-DP was 0.6 g/mL, thereby indicating that flow ability had been improved as the result of an increase in specific gravity. The solubility of artificial gastric and enteric fluids with HPMC-FCC was 59.9 and 0%, respectively, whereas with zein-DP solubility was 0 and 31.0%, respectively. Polyunsaturated fatty acid retention results demonstrated that zein-DP coating was higher than HPMC-FCC, followed by the microencapsulated squid liver oil method. These results demonstrated that the application of microencapsulation and fluidized bed micro-coating techniques improved the stability and processing compatibility of squid liver oil.
Effect of Citrus Concentrate on the Physicochemical Properties of Kochujang
Chae, In-Sook ; Kim, Hyo-Sun ; Ko, Yang-Sook ; Kang, Min-Hwa ; Hong, Sang-Pil ; Shin, Dong-Bum ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 626~632
In an effort to improve the quality and palatability of kochujang, the physicochemical and microbial characteristics of kochujang were assessed when different quantities of citrus concentrate were added during fermentation. The moisture content of kochujang increased throughout the entire fermentation process. The pH of kochujang was reduced gradually, but the titratable acidity was increased to 10 weeks of fermentation. The amino-nitrogen and reducing sugar contents of kochujang to which citrus concentrate was added were higher than those of the control, and these values increased with increasing fermentation time. As the ratio of added citrus concentrate increased, the color of the kochujang brightened. The total cell and yeast counts were unaffected by the addition of citrus concentrate. Our sensory evaluation test showed that the addition of 6% citrus concentrate was the optimal condition for improving the quality of kochujang. In conclusion, the addition of citrus concentrate was desirable for the improvement of the quality and palatability of kochujang.
Quality Properties of Wines Fermented with Domestic New Different Grapes
Yook, Cheol ; Seo, Myeong-Hyeon ; Lee, Jae-Wung ; Kim, Young-Ho ; Lee, Ki-Yeol ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 633~642
Several domestic new varieties of grapes were utilized for the fermentation of wines, including Cabernet Sauvignon, NY 21576, Canner, SV 18315, Agawan, and Black Bagal red wines, and Naples, Aligote, and Alicante white wines. The oBx values of the grapes ranged between 17 and
. Soluble solid content was adjusted to
by adding sugar for all grapes and fermented at
for 2 weeks. Black Bagal and Cabernet Sauvignon were relatively slower than other grapes with regard to alcohol production rate. The L value of wine made from Agawan and NY 21576 were lower and darker than those of wines prepared from other grapes. Wine made from NY 21576 grapes had a polyphenol concentration of 1.40 mg/mL, which was higher than that of any other wine, whereas wines made from MBA and all white wines evidenced value of only 0.55 mg/mL and 0.15 mg/mL, respectively, after 2 weeks of fermentation. The sensory evaluations demonstrated that the quality of red wines made from NY 21576, Cabernet Sauvignon, Black Bagal, and that of white wines made from Naples grapes were favorable among the different grape variants.
Properties of Sourdough-added Bread
Chung, Hyun-Chae ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 643~648
The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough, specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage. Marked increases in lactic acid bacterial counts
in dough samples with 30, 50, and 100% of added sourdough to the respective bread dough were observed after the first fermentation period of the dough, but decreases were observed in yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost no differences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on the sensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdoughadded bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to the appearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The more sourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in the retardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantity to bread at 30, 50, and 100%, respectively.
Lactic Acid Fermentation of Gamju Manufactured Using Medicinal Herb Decoction
Cho, Kye-Man ; Ahn, Byung-Yong ; Seo, Weon-Taek ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 649~655
In this study, the characteristics of the lactic fermentation of gamju manufactured using a medicinal herb decoction were assessed. A bacterial strain, LAB19, which is used for the induction of lactic fermentation into gamju, was isolated from dried persimmon and identified as Leuconostoc mesenteroides on the basis of morphological, physiological, and chemotaxonomical features, and 16S rRNA sequencing analysis. After 60 hours of lactic fermentation with Leuconostoc mesenteroides LAB19 at
, the gamju was determined to contain 141.3 g/L of reducing sugar, 5.33 g/L of acids, and 1.19 g/L of soluble phenolics. Approximately 90% of reducing sugar and 58% of acids were maltose and lactic acid, respectively. Free radical scavenging activities were retained at levels between 76.6 to 75.7% during the lactic fermentation of gamju.
Characterization of Microorganisms in Eoyukjang
Oh, Eu-Jin ; Oh, Mi-Hwa ; Lee, Jong-Mee ; Cho, Mi-Sook ; Oh, Sang-Suk ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 656~660
Fermented soybean foods are an important component of the Korean diet. Eoyukjang is a type of traditional fermented soybean source. Microbial analysis of eoyukjang was conducted during the fermentation period in this study. Microorganisms isolated from eoyukjang were identified by biochemical tests and 16S rDNA sequencing. 17 different microorganisms, including bacteria, yeast, and fungi were detected in eoyukjang during the fermentation period. Even though Aspergillus participated in the early stage of fermentation of eoyukjang, Bacillus species and Saccharomyces cerevisiae were the major microzymes in eoyukjang throughout the maturation period. Eoyukjang is generally consumed after the boiling of the final sample. Therefore, the final sample of eoyukjang was boiled and analyzed. Our results showed that no vegetative microorganisms survived under the boiling conditions for eoyukjang. Fermented soybean products in the domestic market were also assessed for comparison with the results from eoyukjang. The total cell number of kanjang (soy sauce) samples was between 0 to 42 CFU/mL. The isolated microorganisms were identified as Bacillus species. All Bacillus isolates were not found to harbor the three enterotoxin-producing and emetic toxin-producing genes.
Development of Auto-aging System for the Kimchi Refrigerator for Optimal Fermentation and Storage of Dongchimi
Noh, Jeong-Sook ; Kim, Jong-Hyun ; Lee, Myung-Ju ; Kim, Myung-Hee ; Song, Yeong-Ok ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 661~668
This study was investigated to determine the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, as well as the optimal conditions for the prolongation of dongchimi storage time. Various fermentation characteristics of dongchimi stored at different temperatures (
) were compared. The pH and acidity of dongchimi associated with the highest levels of overall acceptability were
, respectively. In order to establish the time point for the conversion of fermentation to storage, dongchimi was fermented at
until the acidity reached the designated points (0.1, 0.2, and 0.3%), and was then stored at
for 1 week. According to the sensory evaluation, the dongchimi acidity of 0.2% fermented at
evidenced the highest levels of overall acceptability after 1 week of storage among the samples. In conclusion, we suggest conditions of
for the fermentation and storage temperature, respectively, and a dongchimi acidity of 0.2% as an index for the time point for the conversion of fermentation to storage in the kimchi refrigerator.
Isolation of Bacillus spp. from Cheonggukjang and Its Antagonistic Effect against Bacillus cereus
Lee, Nam-Keun ; Park, Joung-Whan ; Cho, Il-Jae ; Kim, Byung-Yong ; Kwon, Ki-Ok ; Hahm, Young-Tae ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 669~673
For the development of a biological control method against B. cereus in cheonggukjang, 20 Bacillus spp. were isolated from the naturally fermented baektae and heuktae cheonggukjang, identified by using 16S rDNA sequences. Among the isolated strains, Bacillus sp. SC-8 was selected using the B. cereus lawn cell assay as an antagonistic microorganism against B. cereus. The culture medium of Bacillus sp. SC-8 after 24 hr of incubation at
also evidenced a high level of antagonistic activity. In cheonggukjang fermented with the mixed culture of Bacillus sp. SC-8 and B. cereus, antagonistic effect against B. cereus was maintained during the fermentation of cheonggukjang, while its effect was reduced during storage at
due to the decrement of cell population of Bacillus sp. SC-8. In Bacillus sp. SC-15, which was utilized a control, antagonistic activity against B. cereus was not demonstrated on the lawn cell plate assay and culture medium, but its effects were detected in cheonggukjang. Therefore, the production of antagonistic substances of Bacillus spp. depends on the fermentative environment.
Effects of Scutellaria radix Extract on Osteoblast Differentiation and Osteoclast Formation
Shin, Jeong-Min ; Park, Chan-Kyung ; Shin, Eun-Ju ; Jo, Tae-Hyung ; Hwang, In-Kyeong ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 674~679
Scutellaria radix (SR) has been utilized as a traditional medicine for a variety of diseases including Rheumatoid arthritis and its major flavonoids - baicalein, baicalin, and wogonin - have been reported to exert beneficial health effects, including anti-bacterial, anti-viral, anti-inflammatory, and free-radical scavenging. However, the mechanisms underlying this effect remain poorly understood. The principal objective of this study was to determine the effect of SR on osteoblast and osteoclast cells. SR extract was prepared using 70% ethanol solvent. Osteoblastic MC3T3-E1 cells and osteoclast precursor Raw 264.7 macrophage cells were utilized. SR extract increased MC3T3-E1 cell proliferation and stimulated alkaline phosphatase activity dose-dependently, 152.0% of the control at concentration
. Additionally, SR extract (
) stimulated Bone nodule formation activity in MC3T3-E1 cells, approximately 223.3% of the control, 20 days after the exposure. In addition, SR extract significantly reduced the number of tartrate-resistant acid phosphatase-positive (TRAP+) multinucleated cells from Raw 264.7 cells. In conclusion, SR extract stimulates the proliferation and bioactivities of boneforming osteoblasts, and inhibits the activities of bone-resorbing osteoclasts to a certain degree.
A Study of the Nutritional Composition of Aralia continentalis Kitagawa and Aralia continentalis Kitagawa Leaf
Han, Gwi-Jung ; Shin, Doung-Sun ; Jang, Myung-Sook ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 680~685
In this study, we assessed the functional characteristics of Aralia continentalis Kitagawa (AcK) and Aralia continentalis Kitagawa leaf (AcK-leaf), including crude saponin contents, antioxidant activity, nutritive elements, dietary fiber, and chlorophyll contents. The results of our analysis of nutritive elements in AcK, the contents of the general components, inorganic components, and vitamins were all relatively high. The contents of inorganic components were also high in the following order: K>Ca>P>Na>Mg. Among vitamins,
-carotene and vitamin C contents were all high. The crude saponin content was 63.7 mg/g in the AcK and 63.5 mg/g in the AcK leaf, and the antioxidant activity was determined to be relatively high. With regard to the dietary fiber content, the total dietary fiber content was 2.13% (soluble 0.40, insoluble 1.72) in the AcK and 5.98% (soluble 1.06, insoluble 4.89) in the AcK leaf, and the total chlorophyll content was 92.58 mg in the AcK and 147.25 mg/100 g in the AcK-leaf.
Beneficial Effect of Curcumin on Epidermal Permeability Barrier Function in Hairless Rat
Jeon, Hee-Young ; Kim, Jeong-Kee ; Kim, Wan-Gi ; Lee, Sang-Jun ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 686~690
Recent research has shown that curcumin has beneficial effects in a variety of skin diseases, including scleroderma, psoriasis, and skin cancer. In this study, we assessed the effects of curcumin on epidermal permeability barrier function in vivo and in vitro. In order to evaluate the effects of curcumin on epidermal permeability barrier function in vivo, hairless rats were exposed to UVB irradiation, and curcumin was administered orally at a dosage of 150 mg/kg per day for 8 weeks. Transepidermal water loss (TEWL) and epidermal thickness were measured at the end of the experiment. The expression of filaggrin, a marker of keratinocyte differentiation, and serine palmitoyltransferase (SPT), a marker of the formation of the stratum corneum lipid barrier, in human HaCat keratinocytes were analyzed. The in vivo results showed that an 8 week administration of curcumin markedly prevented the UVB-induced increase in TEWL. The UV-induced increase in epidermal thickness was also reduced significantly by curcumin treatment. The in vitro results demonstrated the concentration-dependent effects of curcumin on the expression of both filaggrin and SPT in HaCat cells, reflecting the notion that curcumin can induce epidermal keratinocyte differentiation and can improve the recovery of skin barrier functions. These results show that curcumin is a promising candidate for the improvement of epidermal permeability barrier function.
Glycoprotein Isolated from Morus indica Linne Enhances Detoxicant Enzyme Activities and Lowers Plasma Cholesterol in ICR Mice
Shim, Jae-Uoong ; Lim, Kye-Taek ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 691~695
The objective of this study was to evaluate the effects of glycoprotein isolated from Morus indica L. (MIL) on plasma cholesterol levels and on the activities of hepatic detoxicant enzymes in ICR mice. MIL glycoprotein evidenced good scavenging activities against lipid peroxyl radicals. When the mice were treated with Triton WR-1339, the levels of total cholesterol (TC) and low-density lipoprotein (LDL)-cholesterol in plasma increased significantly by 53.9 and 47.5 mg/dL, respectively, as compared to the controls. However, when pretreated with MIL glycoprotein
, ICR mice showed marked reductions to 55.4 and 47.0 mg/dL, as compared to Triton WR-1339 treatment alone. Interestingly, high density lipoprotein cholesterol levels were unchanged. These results indicate that the MIL glycoprotein is capable of scavenging lipidperoxyl radicals, lowering plasma lipid levels, and increasing the activities of detoxicant enzymes in the mouse liver.
Cytoprotective Effect by Antioxidant Activity of Codonopsis lanceolata and Platycodon grandiflorum Ethyl Acetate Fraction in Human HepG2 Cells
Kim, Soo-Hyun ; Choi, Hyun-Jin ; Oh, Hyun-Taek ; Chung, Mi-Ja ; Cui, Cheng-Bi ; Ham, Seung-Shi ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 696~701
The objective of this study was to determine whether Codonopsis lanceolata or Platycodon grandiflorum ethyl acetate fraction (CLEA or PGEA) protect cells against sodium nitroprusside (SNP)-induced oxidative stress via the expression of various antioxidant systems. The HepG2 cells exposed for 24 hr to 0.5 mM SNP showed a reduction in the cell viability by an MTT assay. Pretreatment with CLEA and PGEA resulted in an inhibition of SNP-induced cell death. In addition, the effects of CLEA and PGEA on the expression of antioxidant systems via RT-PCR analyses was assessed. The levels of catalase (CAT), glucose-6-phosphate dehydrogenase (G6PD) and metallothionein (MT)-1A mRNA were increased after 24 hr of CLEA exposure. The levels of Mn superoxide dismutase CAT, G6PD, MT-1A, and MT-2A mRNA were increased after PGEA treatment. In conclusion, CLEA and PGEA exert indirect antioxidant effects, perhaps via the induction of a variety of antioxidant systems which, may protect cells against oxidative stress.
Inhibitory Effects of Punica granatum L. Extracts on Degranulation in Human Basophilic KU812F Cells
Park, Kyong-Tae ; Shim, Sun-Yup ; Chun, Soon-Sil ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 702~706
Punica granatum (PG) evidences a variety of physiological properties, including anti-diabetic, anti-cancer, antiinflammatory, anti-microbial, and anti-oxidative activities. Using the human basophilic KU812F cells, the inhibitory effects of the methanolic extract of PG seed, shell, and juice on calcium ionophore, A23187-induced degranulation were assessed. All of the PG extracts inhibited A23187-induced intracellular
-hexosaminidase, and histamine release in a dose-dependent manner. These results showed that all of the PG extracts are potent inhibitors of degranulation in allergic reactions, via the suppression of
Anti-inflammatory Effects of Purpurogallin Carboxylic Acid, An Oxidation Product of Gallic Acid in Fermented Tea
Jhoo, Jin-Woo ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 707~711
The principal objective of the current study was to isolate a purpurogallin derivative as an oxidation product from gallic acid, in an effort to assess the anti-inflammatory effects of this compound. Purpurogallin derivative is known to be the one of the oxidation products of gallic acid. This compound has been identified as a minor chemical component in fermented tea products. It has been previously demonstrated that theaflavins, the oxidation products of catechins found in fermented tea products, exert profound antioxidant and anti-inflammatory effects. However, the biological activities of a minor chemical component in fermented teas have yet to be evaluated. Purpurogallin carboxylic acid (PCA) was identified as a major oxidation product of gallic acid from a peroxidase/hydrogen peroxide oxidation model system. The identity of the PCA was verified by
NMR and MS techniques. PCA treatment significantly suppressed the generation of pro-inflammatory mediators including nitric oxide and IL-6 in lipopolysaccharide (LPS)-stimulated RAW264.7 murine macrophages. According to the nitrite assay, PCA 100, 75, and
treatment dose-dependently inhibited NO production by 57.6, 41.5, and 21.8%, respectively, in LPS-stimulated RAW264.7 murine macrophage cells. Moreover, IL-6 production was inhibited to a significant degree with PCA treatment of 100 and
at 43.1 and 23.9%, respectively. PCA treatment also significantly suppressed
production at levels of 100 and
. These results showed that PCA exerts inhibitory effects on the production of inflammatory mediators.
Increased Viability of Sub-lethal Heat Shocked Salmonella Typhimurium on Acids and Oxidants
Moon, Bo-Youn ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 712~716
In an effort to evaluate Salmonella food safety using combinations of preservation techniques, its viabilities when exposed to HCl, acetic acid, and the oxidative agents (hydrogen peroxide and butyl hydrogen peroxide), were analyzed using sub-lethal heat-shocked Salmonella Typhimurium at
. 2D gel electrophoresis and MALDI-TOF MS analyses were also conducted to determine the expression and repression of proteins in heat-shocked cells. Heat-shocked S. Typhimurium evidenced a reduction of viable counts by 1-2 log CFU/mL. However, viality of non heat-shocked S. Typhimurium decreased markedly by 5-6 log CFU/mL at a pH 4 in response to acid and oxidative stresses. Sub-lethal heat treatment greatly increased the resistance of S. Typhimurium against acid and oxidant agents. As for 2D gel electrophoresis and protein identification via MALDI-TOF MS, 17 major proteins in non heat-shocked S. Typhimurium were detected, and only 13 proteins among these proteins were detected in heat-shocked S. Typhimurium. The heat shock proteins such as DnaK and small heat shock proteins were included, and may be associated with the resistance of S. typhimurium against exposure to acids and oxidants. Therefore, even though the promising hurdle technology using the combined mild treatments including heat was applied to S. Typhimurium, the proper heat treatment to reduce its crossprotection activity toward the following preservative agents might be considered.
Discrimination of Geographical Origin of Beef Using Electronic Nose Based on Mass Spectrometer
Lim, Chae-Lan ; Son, Hee-Jin ; Hong, Eun-Jeung ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 717~720
In this study, the geographical origin of beef was studied using an electronic nose based on mass spectrometer. Domestic beef was compared with the imported beef from New Zealand and Australia. Each sample was analyzed, and discriminant function analysis was used utilized for the discrimination of geographical origin. The
and F-value of discriminant function analysis (DFA)1 were 0.4317 and 14.18, respectively when the samples were separated by geographical origin. The
and F-value of DFA1 were 0.8960 and 22.98, respectively when the samples were separated by part of beef.
Changes of Physicochemical and Sensory Characteristics in the Codonopsis lanceolata Saengsik, Uncooked Food by Different Drying Methods
Jin, Tie-Yan ; Quan, Wu-Rong ; Wang, Myeong-Hyeon ;
Korean Journal of Food Science and Technology, volume 40, issue 6, 2008, Pages 721~725
Changes in the physicochemical and sensory characteristics of the uncooked food, Codonopsis lanceolata saengsik, were investigated to determine an efficient drying method, one of the most important manufacturing processes in the preparation of C. lanceolata saengsik. No changes in the proximate compositions of all samples were observed during hot-air drying at 50 and
and freeze-drying. The L value in the freeze-dried sample was higher than that in the hot-air dried samples, whereas the b value in the freeze-dried sample was reduced. Dietary fiber content in the hotair dried samples were higher than that in the freeze-dried sample, whereas the total phenolic compounds and crude saponin contents were lower than those in the freeze-dried sample. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall acceptability were 5.63, 5.45, 5.75, and 5.85, respectively. In conclusion, the freezedrying method was the most favorable of the tested method for the manufacture of C. lanceolata saengsik.