Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Korean Soy Sauce with Varing Meju Type and Fermentation Jars 메주종류와 담금용기에 따른 전통간장의 맛성분과 소비자 사용실태조사
손경희Kyung Hee Sohn,이현주Hyun Jou Lee,박현경Hyun Kyung Park,박옥진Ok Jin Park
14(5) 463-467, 1998
Title
Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Korean Soy Sauce with Varing Meju Type and Fermentation Jars 메주종류와 담금용기에 따른 전통간장의 맛성분과 소비자 사용실태조사
손경희Kyung Hee Sohn,이현주Hyun Jou Lee,박현경Hyun Kyung Park,박옥진Ok Jin Park
DOI:
Abstract
This study was carried out in order to analyze the changes in general compounds, reducig sugar, nitrogen compounds of traditional Korean soy sauce with varying Meju Type (Traditional Meju, Modified Meju) and ripening periods and to investigate correlation between sensory characteistics via sensory evaluation of soy sauce samples. And to investigate actual condirions and attitude of comsumer of soy suace.
Key Words
Studies on the Antimutagenicity of extract from Barley ( Hordeum vulgare ) 보리 ( Hordeum vulgare ) 추출물의 항변이원성
구성자Sung Ja Koo,이은주Eun Joo Lee
14(5) 468-474, 1998
Title
Studies on the Antimutagenicity of extract from Barley ( Hordeum vulgare ) 보리 ( Hordeum vulgare ) 추출물의 항변이원성
구성자Sung Ja Koo,이은주Eun Joo Lee
DOI:
Abstract
This study was performed to determine the effects of antimutagenicity from Barley (Hordeum vulgare). In Salmonella typhimurium reversion assay (In vitro test), the extract of Barley (Hordeum vulgare) inhibited mutagenic activity of 4-NQO and Trp-p-1 with S9 mix. in Salmonella typhimurium TA98 and TA100. In Micronucleus test (In vivo test), the methanol extract of Barley (Hordeum vulgare) inhibited micronucleus formation in bone marrow by cyclophosphamide. The β-glucan of Barley (Hordeum vulgare) showed inhibitory effects of 59∼77% in mutagenic activity of 4-NQO by Salmonella typhimurium TA100. The mutagenicity of Trp-p-1 with S9 mix. by Salmonella typhimurium TA98 showed inhibitory effects of 24∼56%. The methanl extract (M) was fractionated with ether (M1), ethylacetate (M2), buthanol (M3) and water (M4). The Antimutagenicity of Trp-p-i with S9 mix. by Salmonella typhimurium TA98 in Barley fraction showed the following: methanol extract (99.58%)>ether fraction (98.05%)>buthanol fraction (56.90%)>water fraction (56.72%)>ethyl acetate fraction (28.72%). Among them, ether fraction in TA 98 showed strong antimutagenicity effects (85.56%, 98.05%) against mutation induced by 4-NQO and Trp-p-1. As concentration of the methanol extract increased (1.25∼5g/㎏/10㏄), micronucleus formation in bone marrow by chemical mutagen (CP) showed inhibitory effects of 50% (p< 0.05).
Key Words
The Study of Anti-mutagenic Activity of Various Additive Materials on Pot-stew 부재료 첨가에 따른 찌개의 항변이원성 검색
구성자Sung Ja Koo,최은미Eun Mi Choi,윤혜경Hea Kyung Yoon
14(5) 475-481, 1998
Title
The Study of Anti-mutagenic Activity of Various Additive Materials on Pot-stew 부재료 첨가에 따른 찌개의 항변이원성 검색
구성자Sung Ja Koo,최은미Eun Mi Choi,윤혜경Hea Kyung Yoon
DOI:
Abstract
This study was performed to determine the mutagenicity of pork and ham pot-stew and the ant-imutagenicity of various additive materials on pot-stew by the Ames test using Salmonella typhimurium TA100. Boiled kimchi didn`t show mutagenicity and effectively inhibited the mutagenicity induced by 4-NQO and Trp-p-1. But boiled pork and ham showed mutagenicity dose-responsively and pork`s mutagenicity was higher than that of ham. On the mutagenicity of boiled pork and ham, the inhibition of kimchi was most effective and when scallion and galic was added with mushroom showed synergic effect. Boiled ham made in USA did not show mutagenicity different from ham made in Korea because of the addtion of ascorbic acid and when mutagen was added it`s mutagenicity was lower than that of ham made in Korea.
Key Words
Assessment of Food Service Management in University Food Service 대학급식소의 운영특성에 따른 급식관리 평가
조순희Soon Hee Cho,홍성야Sung Ya Hong
14(5) 482-491, 1998
Title
Assessment of Food Service Management in University Food Service 대학급식소의 운영특성에 따른 급식관리 평가
조순희Soon Hee Cho,홍성야Sung Ya Hong
DOI:
Abstract
The objectives of this study were to characterize the food service managements in university food services. In a survey involving university food service centers throughout the country, the importance, performance scores and policies for food service management were investigated. Of the total 40 institutions surveyed, 23 were run directly by the institution, eight by contract, and nine by rental. Data were analyzed by t-test, ANOVA using the SPSS progam. Management system was evaluated separately for organization, human resources, finance, nutrition education, purchasing, quality control, sanitation and safety, and marketing for their relative importance, degree of performance, and policy establishment. It was found that the relative importance scored higher than the degree of performance and policy establishment. When rhe relative importance for the direct, contract and rental operations was compared, the rental operation scored the highest. Performance score of direct was the highest in direct operation. The findings of this research suggest that the university food service should be creative through systematic management, and further research is needed to evaluate various variables that influence productivity, such as employee morale, pleasant working environment, customer satisfaction, and introduction of TQM for university food services.
Key Words
Effects of Sugars on the Stabilization of Egg Yolk Antibodies in Laying Hens I. The Stability of Yolk Antibodies in Fructooligosaccharide Solutions 난황 중 항체의 안정화에 대한 당류의 효과 1. 프럭토올리고당 용액 중에서 난황 항체의 안정성
이경애Kyong Ae Lee
14(5) 492-497, 1998
Title
Effects of Sugars on the Stabilization of Egg Yolk Antibodies in Laying Hens I. The Stability of Yolk Antibodies in Fructooligosaccharide Solutions 난황 중 항체의 안정화에 대한 당류의 효과 1. 프럭토올리고당 용액 중에서 난황 항체의 안정성
이경애Kyong Ae Lee
DOI:
Abstract
The stabilizing effect of fructooligosaccharide (FO) on hen`s egg yolk immunoglobulin (yIgG) by heat and acid was investigated. The heat stability of yIgG at 70∼80℃ was enhanced in a concentration-dependent manner by adding 0∼50%(w/v) FO to a yIgG solution. Acid-induced inactivation of yIgG was also suppressed in a concentration-dependent relationship by addition of FO. Addition of 50% FO almost completely stabilized yIgG at pH 3. The remarkable stablizing effect of FO on yIgG may enhance the use of yIgG as functional food ingredients.
Key Words
Screening of Antimicrobial activity of the Plantain ( Plantago asiatica L. ) extract 질경이 ( Plantago asiatica L. ) 추출물의 항균성검색
전영옥Young Ok Jeon,김순임Soon Im Kim,한영실Young Sil Han,김건희Keun Hee Kim
14(5) 498-502, 1998
Title
Screening of Antimicrobial activity of the Plantain ( Plantago asiatica L. ) extract 질경이 ( Plantago asiatica L. ) 추출물의 항균성검색
전영옥Young Ok Jeon,김순임Soon Im Kim,한영실Young Sil Han,김건희Keun Hee Kim
DOI:
Abstract
In order to develop a natural food preservative, freeze dried plantain (Plantago asiatica L.) was extracted with several solvents, and the antimicrobial activity was investigated. The methanol extract exhibited antimicrobial activites against five strains of bacteria such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 1.0 ㎎/㎖ completely inhibited the growth of B. subtilis and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract was the strongest compared with those of other solvent fractions such as nhexane, chloroform, n-butanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 mg/disc on the growth of B. subtilis and V. parahaemolyticus.
Key Words
Effect of Prunus mume Extract on the Sensory Quality and Shelf Life of Cooked Rice 매실 ( Prunus mume ) 추출물이 쌀밥의 관능적 특성 및 저장성에 미치는 효과
박영숙Young Sook Park
14(5) 503-508, 1998
Title
Effect of Prunus mume Extract on the Sensory Quality and Shelf Life of Cooked Rice 매실 ( Prunus mume ) 추출물이 쌀밥의 관능적 특성 및 저장성에 미치는 효과
박영숙Young Sook Park
DOI:
Abstract
This study was investigated the effect of Prunus mume water extract (PW) and alcohol extract (PA) to the sensory properties, color value and shelf-life characteristics (pH, titratable acidity and total bacteria count) of cooked rice. Sensory attributes such as taste, color and flavor were significantly higher in cooked rices prepared with 500 ppm of PA than cooked rices prepared with 1000 ppm of PA and PW (p<0.05), but there was no significant difference among samples in texture and overall acceptability. Redness, yellowness and total color difference (△E) were higher when PA and PW were added. When cooked rice was putrefied, the value of pH, titratable acidity and total bacteria count were about 5.8, 0.1 % and 10^8 cfu/g, respectively. The shelf life of cooked rice was prolonged to 1-2 day by adding 500 and 1000 ppm of PA as compared with control group. The shelf life of cooked rice was prolonged to 2-3 day by adding 500 and 1000 ppm of PW as compared with control group.
Key Words
The Changes of α-galactosidase Activities and Stachyose and Raffinose Contents During Fermentation of Soybeans 대두의 발효에 따른 α-Galactosidase 활성 및 Stachyose , Raffinose 함량 변화
윤선Sun Yoon,김정수Jung Soo Kim
14(5) 509-512, 1998
Title
The Changes of α-galactosidase Activities and Stachyose and Raffinose Contents During Fermentation of Soybeans 대두의 발효에 따른 α-Galactosidase 활성 및 Stachyose , Raffinose 함량 변화
윤선Sun Yoon,김정수Jung Soo Kim
DOI:
Abstract
Changes in the contents of stachyose and raffinose were determined during soybean fermentation. α-Galactosidase activities were also monitored in soybean and its fermented products. The stachyose contents were 31.8239 ㎎/g of soybean, 4.2217 ㎎/g of Meju, and 2.1184 ㎎/g of Doenjang. The raffinose contents were 2.6914 ㎎/g of soybean, 1.7413 ㎎/g of Meju, and negligible of Doenjang. α-Galactosidase activities was distinct in soybean and Meju. They were 14.5954 units/㎎ protein of soybean, 13.1489 units/㎎ protein of Meju, and 1.9157 units/㎎ protein of Doenjang. The results suggested that the decrease of stachyose and raffinose contents in fermented soy products were due to the α-galactosidase activity.
Key Words
Chlorophyll , Mineral Contents and SOD-like Activities of Leeks Harvested at Different Times 부추의 수확시기에 따른 클로로필 , 무기질 및 superoxide dismutase 유사활성의 변화
곽연주Yeon Ju Kwak,전희정Hui Jung Chun,김정상Jong Sang Kim
14(5) 513-515, 1998
Title
Chlorophyll , Mineral Contents and SOD-like Activities of Leeks Harvested at Different Times 부추의 수확시기에 따른 클로로필 , 무기질 및 superoxide dismutase 유사활성의 변화
곽연주Yeon Ju Kwak,전희정Hui Jung Chun,김정상Jong Sang Kim
DOI:
Abstract
This study was performed to determine the contents of mineral and bioactive components in leek samples harvested at different times. Analysis of chlorophyll contents of leek harvested at different times showed the latest one (5th sample) had the highest level among samples. The leek harvested at the earliest (1st) had the highest amount of Fe, K, and Cu while 5th sample was highest in Ca, Mn, P, Zn and Na contents. Lead (Pb) was not detected in any leek sample harvested at different times. SOD (superoxide dismutase)-like activity was the highest in leek harvested at the earliest.
Key Words
Perception of Traditional Foods in Hansan-Do Area 한반도 지역 주부들의 전통음식에 관한 인지도
박영선Young Sun Park
14(5) 516-534, 1998
Title
Perception of Traditional Foods in Hansan-Do Area 한반도 지역 주부들의 전통음식에 관한 인지도
박영선Young Sun Park
DOI:
Abstract
To identify the kinds and the usage of Korean traditional foods, a survey was conducted for 112 housewives in Hansan-Do area by using a questionnaire. The data were collected from 1994 to 1998. The results showed that the development of traditional foods and their menu for fast foods was the highest, however the frequency to use the developed fast food was the lowest in their perception degree. Traditional foods were evaluated much better than the foreign foods.
Key Words
Changes of Fatty acids and Free Amino Acids in Raw and Salted-dried Red Tongue Sole During Cooking 생 건 참서대의 조리방법별 지방산과 유리아미노산 함량변화
신애숙Ae Sook Shin,김경자Kyung Ja Kim,홍정훈Jeong Hoon Hong
14(5) 535-540, 1998
Title
Changes of Fatty acids and Free Amino Acids in Raw and Salted-dried Red Tongue Sole During Cooking 생 건 참서대의 조리방법별 지방산과 유리아미노산 함량변화
신애숙Ae Sook Shin,김경자Kyung Ja Kim,홍정훈Jeong Hoon Hong
DOI:
Abstract
Changes in fatty acids and free amino acids of raw red tongue sole (RRT) and dried red tongue sole (SRT). were analyzed after steaming, boiling, or baking. 1. RRT was composed of moisture 78.4%, ash 1.2%, crude lipid 1.1%, and crude protein 18.3%. 2. The main fatty acid of RRT and SRT were palmitic acid (21.5%) and lignoceric acid (43.1%) which cover 64.5% of total fatty acid. Steamed RRT or SRT had higher content of fatty acids than boiled or baked ones. 3. The main free amino acids of RRT or SRT were glutamic acid (14.9%), aspartic acid (12.2%), lysine (10%), leucine (8.4%), and arginine (6.8%) covering more than 52.3% of total free amino acids.
Key Words
Analysis of Volatile Flavor Components of Pleurospermum kamtschaticum 누룩치의 휘발성 향미성분 분석
정미숙Mi Sook Chung,이미순Mie Soon Lee
14(5) 541-546, 1998
Title
Analysis of Volatile Flavor Components of Pleurospermum kamtschaticum 누룩치의 휘발성 향미성분 분석
정미숙Mi Sook Chung,이미순Mie Soon Lee
DOI:
Abstract
Volatile flavor components in leaf and petiole of fresh Pleurospermum kamtschaticum H_(OFFM) were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 31 components, including 15 hydrocarbons, 4 aldehydes, 1 ketone, 5 alcohols, 2 esters, 3 acids and 1 oxide were identified in the essential oils. (Z)-β-Farnesene, (Z, E)-α-farnesene and farnesene were the major volatile flavor components in fresh Pleurospermum kamtschaticum. Volatile flavor patterns of Pleurospermum kamtschaticum were analyzed using electronic nose. Sensor T30/1 and PA2 that were sensitive to alcohols had the highest resistance for fresh Pleurospermum kamtschaticum. Resistance of six metal oxide sensors was decreased in dried sample compared with fresh one.
Key Words
Analysis of Volatile Flavor Components of Aster glehni 섬쑥부쟁이의 휘발성 향미성분 분석
정미숙Mi Sook Chung,이미순Mie Soon Lee
14(5) 547-552, 1998
Title
Analysis of Volatile Flavor Components of Aster glehni 섬쑥부쟁이의 휘발성 향미성분 분석
정미숙Mi Sook Chung,이미순Mie Soon Lee
DOI:
Abstract
Essential oils in leaf of fresh Aster glehni were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. The yield of the essential oils was 0.05%. And their volatile flavor components were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) and identified by the RI of GC and mass spectrum of GC-MS. A total of 31 components, including 17 hydrocarbons, 2 aldehydes, 7 alcohols, 3 ester, 1 acid and 1 oxide were identified. The major volatile flavor components of fresh Aster glehni were α-pinene, limonene, δ-elemene, β-pinene, cis-3-hexenol and myrcene. Volatile flavor patterns of fresh and dried Aster glehni were analyzed using an electronic nose. Sensor PA2 that was sensitive to alcohols showed the highest resistance for fresh and dried Aster glehni. Resistance of six metal oxide sensors was decreased in fresh sample compared with dried one.
Key Words
The Effects on Quality Characteristics Resulting from the Use of Varying Amounts of Garlic as Additives in Apple Jams 마늘의 첨가가 사과잼의 품질특성에 미치는 영향
김기숙Ki Sook Kim,백승희Seung Hee Paik
14(5) 553-559, 1998
Title
The Effects on Quality Characteristics Resulting from the Use of Varying Amounts of Garlic as Additives in Apple Jams 마늘의 첨가가 사과잼의 품질특성에 미치는 영향
김기숙Ki Sook Kim,백승희Seung Hee Paik
DOI:
Abstract
Influence of garlic on the quality characteristics of apple jam was investigated. Apple jams with various amounts of sugar and garlic were prepared, and their sweetness, color difference, and instrumental texture were evaluated. The results were as follows: 1. When equal amount of sugar was added, the sweetness of apple jam decreased as the garlic content increased. 2. As the garlic content increased, the lightness and yellowness tended to be high and the redness and △E tended to be low, resulting that the color of apple jam was improved. 3. As the sugar content increased, the hardness and adhesiveness of the jam tended to increase when garlic was added at 10%. 4. Apple jam with 60% sugar and 10% garlic was the best in adhesiveness, glossiness, and overall quality by sensory evaluation. As the addition of garlic did not cause any significant difference in flavor, cooked garlic could be applied in apple jams.
Key Words
Efficiency of Antioxidants on Types of Substrate Systems 기질 system 의 유형에 따른 항산화제의 효과에 관한 연구
안명수Myung Soo Ahn,김찬희Chan Hee Kim
14(5) 560-565, 1998
Title
Efficiency of Antioxidants on Types of Substrate Systems 기질 system 의 유형에 따른 항산화제의 효과에 관한 연구
안명수Myung Soo Ahn,김찬희Chan Hee Kim
DOI:
Abstract
The purpose of this study was to investigate any differences in the efficiency of various antioxidants for the three types of substrates such as corn oil in water (O/W) emulsion, water in corn oil (W/O) emulsion, and bulky corn oil. α-Tocopherol (α-Toc) at 0.01 or 0.02%, ascorbic acid (AsA), ascorbyl palmitate (AP), and BHT at 0.02% were added separately to the prepared O/W emulsion, W/O emulsion, and bulk oil, and their antioxidative effects were compared. The mixture of α-Toc and AsA or AP at the level of 0.02% also was tested to observe any synergistic effect. Oxidation was made by storing at 42±1α for 25 days and the oxidative stability was determined by peroxide value and conjugated dienoic acid with time fluctuation of storage. The results were as follows: 1. In case of O/W emulsion, the order of antioxidative effect was AP>α-Toc+AP>α-Toc+AsA>AsA>BHT. 2. In case of W/O emulsion, the order of antioxidative effect was AsA>AP>α-Toc+AsA>BHT. α-Toc+AP mixture showed the prooxidant effect rather than synergistic effect. 3. In case of bulk oil, the order of antioxidative effect was AsA>AP>α-Toc+AsA>α-Toc+AP?BHT. Therefore, AsA, a hydrophilic antioxidant, was more effective in W/O emulsion system than in O/W emulsion system, while the opposite trend was found in AP, a lipophilic antioxidant. AsA, a hydrophilic antioxidant, was more efficient in bulk oil of anhydrous substrate. α-Toc showed prooxidant effects in all substrates.
Key Words
Food Habit Patterns and Korean Food Utilization in Koreans Residing in New Zealand and Malaysia 재외 한국인의 한국음식 이용과 식생활 양상 - New Zealand 및 Malaysia 거주 한국인을 중심으로 -
윤계순Gye Soon Yoon,우자원Ja Won Woo
14(5) 566-576, 1998
Title
Food Habit Patterns and Korean Food Utilization in Koreans Residing in New Zealand and Malaysia 재외 한국인의 한국음식 이용과 식생활 양상 - New Zealand 및 Malaysia 거주 한국인을 중심으로 -
윤계순Gye Soon Yoon,우자원Ja Won Woo
DOI:
Abstract
Food habits and Korean food utilization patterns were surveyed from 188 Koreans residing in New Zealand and Malaysia by using a questionnaire. Forty seven percent of the respondents answered that Korean food should be succeeded as its traditional form. Most subjects had strong pride for Korean traditional food. Kimchi was the most frequently consumed side dish followed by Chigaes (stew), broiled meat, Tubu (bean curd), broiled fish, Tangs (soup), and Noodles. While Kimchies were prepared by the respondents themselves, Doenjang and Kochujang were sent from the relatives in Korea or purchased from the market. The changes in food consumption pattern after emigration depended on the availability of food items in residing country. Korean style meal (cooked rice and side dishes) was eaten by 51% respondents for breakfast and by 78.2% for supper. Ramyon was the most frequently consumed instant food. Eating out frequency was much higher in the residents in Malaysia than the ones in New Zealand. This study showed that Koreans residing in foreign countries have the consciousness trying to succeed Korean traditional food culture, and their food consumption pattern partly depends on food availability and socio-cultural properties of the residing country.
Key Words
Effects of Fractions from Methanol Extract of Commelina communis on Blood Glucose Levels and Energy metabolism in Streptozotocin - Induced Diabetic Rats 닭의장풀 분획물이 당뇨 유발 흰쥐의 혈당과 에너지원 조성에 미치는 영향
한혜경Hye Kyoung Han,임숙자Sook Ja Lim
14(5) 577-583, 1998
Title
Effects of Fractions from Methanol Extract of Commelina communis on Blood Glucose Levels and Energy metabolism in Streptozotocin - Induced Diabetic Rats 닭의장풀 분획물이 당뇨 유발 흰쥐의 혈당과 에너지원 조성에 미치는 영향
한혜경Hye Kyoung Han,임숙자Sook Ja Lim
DOI:
Abstract
Methanol extracts of Commelina communis, a Korean wild edible plant showing hypoglycemic effect on diebetic rats were fractionated systematically by hexane, chloroform, butanol, and water, and these four fractions were administered orally to streptozotocin-induced diabetic rats to evaluate the hypoglycemic effect. The butanol and water fractions of Commelina communis lowered blood glucose levels of diebetic rats at a dose of 500㎎/㎏/day. Administration of each fraction except that of chloroform increased the plasma protein levels. Liver protein levels were significantly higher in the butanol- and water fraction-fed groups. The results suggest that the butanol fraction of Commelina communis has hypoglycemic effect on diabetic rats and the intake of Commelina communis may be beneficial for the management of diabetes mellitus.
Key Words
Changes of Colors and Pungent Principles of Red Pepper Powder with Different Seed Contents and Particle Sizes During Storage 종자 혼입율과 입도를 달리한 고추가루의 저장 중 색과 매운맛 성분의 변화
이선미Sun Mee Lee,황인경In Kyeong Hwang
14(5) 584-588, 1998
Title
Changes of Colors and Pungent Principles of Red Pepper Powder with Different Seed Contents and Particle Sizes During Storage 종자 혼입율과 입도를 달리한 고추가루의 저장 중 색과 매운맛 성분의 변화
이선미Sun Mee Lee,황인경In Kyeong Hwang
DOI:
Abstract
Red pepper powders with variuos seed contents (0%, 10%, 20%) and particle sizes were stored at 0℃, 20℃, and 30℃ for 90 days, and the changes in their characteristics were monitored. The initial moisture content was about 13%, and the powders were packed in 0.1 mm-thick polypropylene (PP) bags. Moisture content of each power remained constantly, so PP bags appeared to be effective to prevent moisture transmission. All the values of L＊, a＊ and b＊ were higher in fine particles than in coarse particles. Storage at 0℃ did not change any color values, however, overall color values devreased apparently when stored at 30℃ for 90 days. Capsanthin contents decreased gradually at all storage temperatures and more rapidly at higher temperature. The contents of capsaicinoids in fine particles (49∼59㎎%) were twic as much as those in coarse particles (15∼36㎎%), and they did not change throughout the storage.
Key Words
Studies on the Growth Characteristics of Bifidobacteria , Organic Acids and n-hexanal Contents During the Fermentation of Enzyme Treated Soy Yogurt 효소처리 분리대두단백의 요구르트 발효 중 비피더스균의 생육특성 및 유기산과 n-texanal 함량에 관한 연구
이숙영Sook Young Lee,이정은Jeong Eun Lee,박미정Mi Jung Park,권영실Young Sil Kwon
14(5) 589-596, 1998
Title
Studies on the Growth Characteristics of Bifidobacteria , Organic Acids and n-hexanal Contents During the Fermentation of Enzyme Treated Soy Yogurt 효소처리 분리대두단백의 요구르트 발효 중 비피더스균의 생육특성 및 유기산과 n-texanal 함량에 관한 연구
이숙영Sook Young Lee,이정은Jeong Eun Lee,박미정Mi Jung Park,권영실Young Sil Kwon
DOI:
Abstract
This study was carried out to evaluate the quality attributes of soy yogurts prepared by different types of oligosaccharides (fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide) and Bifidobacteria (B. bifidum, B. breve, B. infantis) containing enzyme treated soy protein isolate in terms of pH, titratable acidity, total number of viable cells of Bifidobacteria, α-galactosidase activity, organic acids, volatile compounds. The pH values of soy yogurts fermented by B. bifidum showed the highest significantly but those fermented by B. infantis showed the lowest significantly, while the titratable acidity of soy yogurts were vice versa. The viable cells of Bifidobacteria of all soy yogurts showed more than 10^9 CFU/㎖ and soy yogurts fermented by B. infantis showing below pH 4.6 showed more than 10^9 CFU/㎖ after storage at 4℃ for 7 days. The activity of α-galactosidase showed the highest in the culture of B. infantis among the Bifidobacteria tested. Among the Bifidobacteria tested, the contents of lactic acid and acetic acid showed the highest in soy yogurts fermented by B. infantis but citric acid and propionic acid were the lowest. Among the Bifidobacteria tested, the contents of n-hexanal showed the highest in soy yogurts fermented by B. breve and a little amounts of acetaldehyde were present in all soy yogurts.
