• Title, Summary, Keyword: total acidity

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Deacidification of New Wild Grape Wine (개량머루주의 감산에 관한 연구)

  • 김승겸
    • The Korean Journal of Food And Nutrition
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    • v.9 no.3
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    • pp.265-270
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    • 1996
  • When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

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Development of Recipe for the Korean Typical Wild-Vegetable Preparations and Their Storage (전통채소 밑반찬의 Recipe 개발 및 저장성에 관한 연구)

  • 임숙자;장기숙;김계옥;이홍란
    • Korean journal of food and cookery science
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    • v.7 no.3
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    • pp.21-27
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    • 1991
  • Recipe for Korean typical wild.vegetable preparations were developed and changes in pH, total acidity and ascorbic acid were measured during the storage period at 4~$5^{\circ}C$. Crude fiber and minerals were also analyzed and sensory evaluation was conducted. Changes in pH and total acidity were not significant in most of the samples and the results reveal that the vegetable preparations were in good conditions throughtout the storage period at 4~$5^{\circ}C$. The contents of ascorbic acid have been gradually reduced during the first 10-day storage showing 30~70% retention and continuous loss to 30~40% left on 20th-day. Crude fiber and mineral (Ca, p, Fe, K, Mg) contents were relatively higher in the wild-vegetables than in the everyday use vegetables. The results of the sensory evaluations revealed that the tested samples were in good scores (overall scores>6) except sancho-seed pickles.

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Effects of Level of Salted Shrimp on the Characteristics of Kimchi during Storage (새우젓 첨자 수준에 따른 김치의 저장중 특성 변화)

  • 신명희
    • Journal of the Korean Home Economics Association
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    • v.31 no.4
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    • pp.193-200
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    • 1993
  • This study was conducted to examine the effects of the level of salted shrimp on the characteristics of kimchi fermented at 2$0^{\circ}C$ for one day and then stored at 4$^{\circ}C$ for 3 or 6 days. The sensory characteristics, pH, total acidity and salt content of kimchi, prepared to have an equal intensity of salty taste, with three levels of salted shrimp and NaCl, were measured. Instron universal testing machine also was used to examine the firmness of kimchi. As the level of salted shrimp and storage periods increased, intensity of translucency, sour odor, carbonic mouthfeel, toughness and sour taste of kimchi increased while firmness and crispness decreased. There was no significant difference in pH among the kimchies. However, total acidity of kimchi increased as the level of salted shrimp increased and the storage period was extended.

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Effect of Irradiated Red Pepper Powder on Kimchi Quality during Fermentation

  • Lee, Seung-Cheol
    • Preventive Nutrition and Food Science
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    • v.9 no.3
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    • pp.218-221
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    • 2004
  • Irradiated red pepper powder (IRPP) was tested for its ability to retard fermentation and to maintain a high quality of Kimchi by the reduction of the initial microbial load. Kimchi containing IRPP at the doses of 0, 5, 10, 15, or 20 kGy was prepared. Quality indices for Kimchi in this study were pH, titratable acidity, reducing sugar content, total microbial count, lactic acid bacterial load, and sensory evaluation. Based on the pH and titratable acidity, the Kimchi with IRPP showed a retarded fermentation until 15 days. The number of the total aerobes and lactic acid bacteria of the Kimchi with IRPP were lower by about 1 log CFU/mL compared to control at day 0, however, the counts increased to 8.5 log CFU/mL after 10 days, which was similar to the control group. Kimchi that was fermented with 5 kGy IRPP was better than control and other treatments in odor and color, whereas the control scored highest in taste. Addition of IRPP showed a limited retardation of Kimchi fermentation without other quality deterioration.

Physicochemical Characteristics of Toha-Jeot Added Cabbage Kimchi during Fermentation (토하젓 첨가 배추김치의 숙성 중 이화학적 특성)

  • 박영희;정난희;이성숙
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.3
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    • pp.426-431
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    • 2001
  • We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

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The Effects of Red Pepper Seed on Kimchi Quality During Fermentation

  • Sim, Ki-Hyeon;Kim, Soon-Im;Cho, Yun-Kyung;Cho, Young Sim;Han, Young-Sil
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.27-33
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    • 2007
  • In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

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Quality Characteristics of Makgeolli Supplemented with Cranberries (크랜베리를 첨가한 막걸리의 품질 특성)

  • Lee, Ha-Na;Lee, Jang-Mi;Chang, Yun-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.1
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    • pp.85-91
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    • 2013
  • Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

Alleviation of ascorbic acid-induced gastric high acidity by calcium ascorbate in vitro and in vivo

  • Lee, Joon-Kyung;Jung, Sang-Hyuk;Lee, Sang-Eun;Han, Joo-Hui;Jo, Eunji;Park, Hyun-Soo;Heo, Kyung-Sun;Kim, Deasun;Park, Jeong-Sook;Myung, Chang-Seon
    • The Korean Journal of Physiology and Pharmacology
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    • v.22 no.1
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    • pp.35-42
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    • 2018
  • Ascorbic acid is one of the most well-known nutritional supplement and antioxidant found in fruits and vegetables. Calcium ascorbate has been developed to mitigate the gastric irritation caused by the acidity of ascorbic acid. The aim of this study was to compare calcium ascorbate and ascorbic acid, focusing on their antioxidant activity and effects on gastric juice pH, total acid output, and pepsin secretion in an in vivo rat model, as well as pharmacokinetic parameters. Calcium ascorbate and ascorbic acid had similar antioxidant activity. However, the gastric fluid pH was increased by calcium ascorbate, whereas total acid output was increased by ascorbic acid. In the rat pylorus ligation-induced ulcer model, calcium ascorbate increased the gastric fluid pH without changing the total acid output. Administration of calcium ascorbate to rats given a single oral dose of 100 mg/kg as ascorbic acid resulted in higher plasma concentrations than that from ascorbic acid alone. The area under the curve (AUC) values of calcium ascorbate were 1.5-fold higher than those of ascorbic acid, and the $C_{max}$ value of calcium ascorbate (91.0 ng/ml) was higher than that of ascorbic acid (74.8 ng/ml). However, their $T_{max}$ values were similar. Thus, although calcium ascorbate showed equivalent antioxidant activity to ascorbic acid, it could attenuate the gastric high acidity caused by ascorbic acid, making it suitable for consideration of use to improve the side effects of ascorbic acid. Furthermore, calcium ascorbate could be an appropriate antioxidant substrate, with increased oral bioavailability, for patients with gastrointestinal disorders.

A Study on the Native Distribution of Lindera erythrocarpa Makino in Central Korea (중부지방 자생 비목나무 분포에 관한 연구)

  • 이동철
    • Korean Journal of Plant Resources
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    • v.8 no.2
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    • pp.175-182
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    • 1995
  • This study was carried out to investigate the check shelling distribution of Lindera erythrocarpa Makino in Kanghwa Island, MT. Suri, Kyunggido and MT. Kaya, Chungchongnamdo. The results were as follows : The total distribution area of Linedra erythrocarpa where are Jeondeung temple and Jugsu temple Kanghwa Island, MT. Suri, Kyunggido and MT. Kaya, Chungchongnamdo was 344.4ha and the total number of Linedra erythrocarpa was 3,224. The total number of femle Linedra erythrocarpa was625(22.2%) except the seedlings under 2cm of DBH(Diameter breast of height). For the estimation of tree age by counting of tree rings, the regression equation was Y=1.79X+9.47($R^2$=0.83, DBH=cm). The soil acidity of stands studied was $pH4.6{\sim}pH5.8$. And the soil acidity of Seoul was $pH4.2{\sim}pH4.5$ So for the Planting Linedra erythrocarpa in Seoul area, the soil acidity of planting area should be changed to $pH4.6{\sim}pH5.8$. The flower size of and female of Linedra erythrocarpa was 5.96mm, 3.66mm, respectively. The length of petiole of male and female of Linedra erythrocarpa was 5.96mm, 3.66mm, respectively. The length of petiole of male and female of Linedra erythrocarpa was 5.96mm, 3.66mm, respectively. And the number of flowers per flowering bud of male and female were 13.4, 11.2, respectively. The flowering period of Lindera erythrocarpa in Suwon was 21 days from May 2 to May 22. And The leaf continuing period of Lindera erythrocarpa in Suwon was 203 days from April 7 to October 27. And the fall-foliage color continuing period was 10 days from October 18 to October 27. The fruit continuing period of Lindera erythrocarpa in Suwon was 61 days from September 26 to November 26.

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