• Title, Summary, Keyword: strawberry

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Effect of Strawberry Puree on the Physicochemical Properties of Kochujang

  • Kim, Hui-Jeong;Seog, Eun-Ju;Lee, Jun-Ho
    • Preventive Nutrition and Food Science
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    • v.12 no.3
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    • pp.185-189
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    • 2007
  • Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantly increased moisture content of kochujang progressively (p<0.05). Water activity and titratable acidity also showed similar trends, but pH showed the reverse trend with the highest value in control at 30 days and the lowest value in 30% strawberry kochujang at 300 days. As the strawberry puree content increased, amino-nitrogen content consistently and correspondingly decreased. Amino-nitrogen content at 300 days was higher than that of strawberry kochujang at 30 days. Soluble solids content also showed a similar trend, but soluble solid content at 300 days was considerably lower than that of strawberry kochujang at 30 days. Reduction in soluble solids content with increasing strawberry concentration was more evident at 30 days than at 300 day.

Effects of Onion on the Quality Characteristics of Fructo-Oligosaccharide Strawberry Jam

  • Kim, Mun-Yong;Chun, Soon-Sil
    • Proceedings of the Korean Journal of Food and Nutrition Conference
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    • pp.49-49
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    • 2000
  • Influence of onion on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Fructo-oligosaccharide strawberry jams with 10, 20, 30, 40% onion in place of strawberry were prepared, and their moisture content, pH, total acidity, color, spread. sweetness, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics were evaluated. Moisture content of fructo-oligosaccharide strawberry jams with onion was lower than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, pH increased, total acidity decreased. The lightness and redness decreased with addition of onion, while yellowness was increased. As the addition rate of onion increased, spreadmeter value increased. The sweetness of fructo-oligosaccharide strawberry jams decreased with addition of onion. More of onion added, reducing sugar content of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased, residual anthocyanin of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased. instrumental texture measured in 25% strain, hardness, fracturability, adhesiveness, gumminess, chewiness, resilience of fructo-oligosaccharide strawberry jams decreased, while springiness, cohesiveness of fructo-oligosaccharide strawberry jams with onion was higher than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, instrumental texture measured in 30% strain, hardness, adhesiveness, gumminess. chewiness, resilience of fructo-oligosaccharide strawberry jams was lower than that of strawberry-only control jam with an exception of 10% onion jam, while fracturability of fructo-oligosaccharide strawberry jams decreased with addition of onion, springiness, cohesiveness of fructo-oligosaccharide strawberry jams increased with addition of onion. In sensory evaluation, as the addition rate of onion increased, sensory evaluation of fructo-oligosaccharide strawberry jams decreased, obtained fairly good score to 10, 20% onion jam.

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Color, Textural Characteristics and Sensory Quality of Strawberry Puree-Substituted Kochujang during Fermentation

  • Seog, Eun-Ju;Kim, Hui-Jeong;Lee, Jun-Ho
    • Preventive Nutrition and Food Science
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    • v.13 no.2
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    • pp.112-116
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    • 2008
  • Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on a total weight basis) were investigated at 30 and 300 days of fermentation. The highest $L^*$-value was found in 30% strawberry kochujang at 300 days of fermentation. In contrast, the highest degree of redness ($a^*$) was observed in 30% strawberry kochujang at the early stage of fermentation. During the fermentation, values of $L^*$, $a^*$, and $b^*$ increased except $a^*$-value of 30% strawberry kochujang, indicating proper substitution of strawberry puree could preserve the desired color of kochujang. After 300 days of fermentation, hardness, gumminess, and chewiness increased while adhesiveness decreased significantly (p<0.05). Taste score and Pearson coefficient between sensory and strawberry concentration revealed that 10% strawberry kochujang was more acceptable than the others, due to color and the formation of flavor compounds during the fermentation and these compounds enhanced the flavor of kochujang.

Consumer Perception and Sensory Characteristics of Cookies Incorporated with Strawberry Powder

  • Lee, Jun-Ho;Kim, In-Young
    • Preventive Nutrition and Food Science
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    • v.14 no.1
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    • pp.66-70
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    • 2009
  • The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).

Studies on the Developing New Methods to Prepare Strawberry Jam 1. Pouch Jam prepared by Concentration with Cut-back (새로운 딸기잼 제조방법 개발에 관한 연구 1. Cut-back농축방법을 이용한 Pouch Jam)

  • 심우만;이상현
    • The Korean Journal of Food And Nutrition
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    • v.2 no.1
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    • pp.27-31
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    • 1989
  • Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55~58$^{\circ}C$ under pressure of 30~60mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch, The pouch was sterilized to make a new strawberry jam. The characteristics of new type ism was analyzed gas chromatographic profile, and sensory evaluations.

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Incidence of Aphid-Transmitted Strawberry Viruses in Korea and Phylogenetic Analysis of Korean Isolates of Strawberry Mottle Virus (진딧물 전반 딸기 바이러스 발생조사 및 딸기모틀바이러스의 계통분석)

  • Kwon, Sun-Jung;Yoon, Jung-Beom;Cho, In-Sook;Yoon, Ju-Yeon;Kwon, Tae-Ryong
    • Research in Plant Disease
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    • v.25 no.4
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    • pp.226-232
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    • 2019
  • Among more than 30 viruses infecting strawberry, aphid-transmitted viruses including Strawberry mild yellow edge virus (SMYEV), Strawberry mottle virus (SMoV), Strawberry crinkle virus (SCV), and Strawberry vein banding virus (SVBV) have been considered as the most economically important viruses of strawberry in the world. To determine the incidence of these four viruses in major Korean strawberry cultivars, field surveys were conducted in major production areas during 2018-2019. In our surveys, SMYEV and SMoV were detected with low infection rates of 0.7% and 1.3%, respectively, whereas SCV and SVBV were not detected. No obvious symptoms were observed in the strawberry plants infected by SMYEV or SMoV. Since no sequences of SMoV Korean isolates have been reported, we initially determined nucleotide sequence of the 3' untranslated region (UTR) of seven SMoV isolates obtained during the surveys. The 3' UTR sequences (782 nt) of seven Korean isolates were phylogenetically compared with those of the previously reported SMoV isolates. Phylogenetic analysis revealed that most Korean isolates are closely related to Canadian isolates and only little evolutionary differentiation occurred among the Koreans isolates. This might be due to the low incidence of SMoV in strawberry in Korea.

Taxonomic Re-evaluation of Colletotrichum gloeosporioides Isolated from Strawberry in Korea

  • Nam, Myeong Hyeon;Park, Myung Soo;Lee, He Duck;Yu, Seung Hun
    • The Plant Pathology Journal
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    • v.29 no.3
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    • pp.317-322
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    • 2013
  • For the past two decades, the causal agent of anthracnose occurring on strawberry in Korea was considered Colletotrichum gloeosporioides. However, the recent molecular analysis has shown that the genus Colletotrichum has undergone many taxonomic changes with introduction of several new species. As a result, it revealed that C. gloeosporioides indeed consisted of more than 20 distinct species. Therefore, the Korean pathogen isolated from strawberry should be reclassified. The shape and size of the conidia of the pathogen were not distinctly different from those of C. gloeosporioides and C. fructicola, but it differed in shape of the appressoria. A combined sequence analysis of partial actin, glyceraldehydes-3-phosphate dehydrogenase genes, and the internal transcribed spacer regions showed that the strawberry isolates formed a monophyletic group with authentic strains of C. fructicola. On the basis of these results, the anthracnose fungi of the domestic strawberry in Korea were identified as C. fructicola and distinguished from C. gloeosporioides.

The Quality Characteristic and Antioxidant Properties of Saccharified Strawberry Gruels (당화 딸기죽의 품질특성 및 항산화능)

  • Kim, Jin-Sook;Kim, Ja-Young;Chang, Young-Eun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.6
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    • pp.752-758
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    • 2012
  • We conducted this study to investigate the quality and antioxidant properties of saccharified strawberry gruel with different ratios of strawberry rice mash. Different samples of saccharified strawberry gruel with different ratios of strawberry puree were prepared, and the proximate composition, sweetness, pH, acidity, color difference, texture, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing strawberry puree content, the proximate compositions, sweetness, and total acidity of the strawberry gruel increased, and pH decreased significantly (p<0.05). Saccharified strawberry gruel prepared with 15% to 45% strawberry puree displayed significantly lower viscosity. As the amount of strawberry puree increased, the Lvalue, and b-value decreased, whereas the a-value increased. The free sugar content of fructose, glucose, maltose, sucrose, and total free sugar increased significantly (p<0.05). Strawberry gruel with 30% added strawberry puree was the most preferred for, its color, flavor, taste, texture, and overall acceptability preference. With increasing strawberry puree content, the total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging of strawberry gruel increased significantly (p<0.05). From these results, we found that adding 30% strawberry puree was the best way to make gruel with high sensory qualities.

Cultural and Pathogenic Characteristics between Colletotrichum gloeosporioides and Glomerella cingulata Isolated from Strawberry in Korea (국내 딸기 탄저병균 Colletotrichum gloeosporioides와 Glomerella cingulata의 배양적, 병원학적 특성)

  • 남명현;정석기;유성준;서관석;김홍기
    • Korean Journal Plant Pathology
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    • v.14 no.6
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    • pp.654-660
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    • 1998
  • Colletotrichum gloeosporioides and Glomerella cingulata are the most important pathogens causing anthracnose which may reduce the stand rate and yield on wide kinds of plants including strawberry. Average occurrence rate of anthracnose is 36.9% on major strawberry cropping areas in Korea. We newly found that C. gloeosporioides which does not forming a sexual stage, infects strawberry and differs in some characteristics concerning virulence, cultural and morphological properties to G. cingulata which has a sexual stage. C. gloeosporioides was mainly isolated from the crown with 35.2% rate, while G. cingulata was largely isolated from petiole, runner with 40.9% rate in infected strawberry plants. These two pathogens showed significant differences in cultural characteristics such as perfect stage formation, temperature response as well as benomyl resistance. It was demonstrated that C. gloeosporioides has significantly stronger pathogenicity than G. cingulata in pathogenicity test carried on strawberry plants to various strawberry cultivars. Akihime, Akaneko and Nyoho forcing cultured strawberry cultivars, considered to be susceptible, while semiforcing cultured cultivars, such as Suhong and Holowase, were shown resistant to both pathogens. In non-wound inoculation, C. gloeosporioides was shown pathogenicity on the apple fruit, but G. cingulata could not infect it.

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