Chungcheongbukdo Agricultural Research and Extension Services

South Korea

Chungcheongbukdo Agricultural Research and Extension Services

South Korea
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Eom H.-J.,Chungcheongbukdo Agricultural Research and Extension Services | Jeong Y.J.,Chungcheongbukdo Agricultural Research and Extension Services | Lee A.R.,Chungcheongbukdo Agricultural Research and Extension Services | Noh J.-G.,Chungcheongbukdo Agricultural Research and Extension Services | And 3 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2015

This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin, α-glucosidase activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and a-glucosidase activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing. © 2015, Korean Society of Food Science and Nutrition. All rights reserved.


Cho S.K.,Chungbuk National University | Eom H.-J.,Chungcheongbukdo Agricultural Research and Extension Services | Moon J.S.,Chungbuk National University | Lim S.-B.,Chungbuk National University | And 3 more authors.
International Journal of Food Microbiology | Year: 2014

Isomaltooligosaccharides (IMOs) are α-(1. →. 6)-linked oligodextrans that show a prebiotic effect on Bifidobacterium spp. This study sought to improve IMO synthesis during lactate fermentation in kimchi by inoculating the kimchi fermentation mix with a starter and sugars; the psychrotrophic Leuconostoc citreum KACC 91035 strain with high dextransucrase activity was used as a starter and sucrose (58. mM) and maltose (56. mM) were added as the donor and acceptor for the glucose-transferring reaction of the dextransucrase, respectively. With the addition of both the starter and the sugars and incubation at 10. °C, IMOs were produced in kimchi after 3. d. Without the starter, the IMO production rate and maximal concentration in kimchi were 15.05. mM/d and 75.27. mM, respectively, whereas with the starter, the rate and concentration increased to 22.04. mM/d and 110.19. mM, respectively. In addition, the sucrose-maltose mix gave an appropriate level of sweetness by releasing fructose and prevented unfavorable polymer synthesis by IMO production. This result suggests that lactic acid bacteria expressing a highly active glycosyltransferase can be used for the synthesis of beneficial oligosaccharides in various fermented foods. © 2013 Elsevier B.V.


Kim J.E.,Chungbuk National University | Eom H.-J.,Chungcheongbukdo Agricultural Research and Extension Services | Li L.,Chungbuk National University | Yoo K.-S.,Chungbuk National University | Han N.S.,Chungbuk National University
Food Science and Biotechnology | Year: 2014

Leuconostoc mesenteroides is a commercially important lactic acid bacterium which is used as a starter culture in various fermentation processes. However, because of its sensitivity to acid stress, high cell-density culture has not been accomplished yet. Therefore, we investigated the effect of preadaptation of L. mesenteroides under mildly acidic conditions for resistance to normally lethal levels of acid stress. For this, the cells grown to the early-exponential phase at pH 7.0 were incubated at pH 6.5, 6.0, and 5.0 for 1 h, and then the survival rates of acid-adapted cells in pH 4.0 solution was determined. Acid-adapted cells at pH 5.0 exhibited maximum increase in tolerance, showing an increased survival of approximately 2,500 folds compared to the control (pH 7.0). © 2014 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Kim J.W.,Chungcheongbukdo Agricultural Research and Extension Services | Kim S.H.,Chungcheongbukdo Agricultural Research and Extension Services | Yoon H.-S.,Chungcheongbukdo Agricultural Research and Extension Services | Song D.N.,Chungcheongbukdo Agricultural Research and Extension Services | And 4 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2013

Pholiota adiposa is an edible as well as medicinal mushroom cultured in China and Japan with anti-tumor, anti-microbial, anti-hypertensive, and anti-hyperlipidemic activities. This study was carried out to investigate the quality characteristics of cookies added with Pholiota adiposa powder. Chemical composition of Pholiota adiposa powder was as follows: 3.8% moisture, 6.9% ash, 1% crude lipids, 3% protein, 53.3% carbohydrates, and 31.9% crude dietary fiber. To analyze quality characteristics during the manufacture of cookies, pH, texture, color, antioxidant activity, total polyphenol content, and sensory evaluation were determined. As the content of Pholiota adiposa powder increased, the pH of cookies decreased from 6.7 to 6.02. Hardness of cookies decreased with increasing Pholiota adiposa powder content, and cookies added with 5% powder were softer than the control. Regarding surface color, L-value decreased with increasing powder content compared to that of the control, whereas in surface color among various powder levels was not significantly different. As the content of Pholiota adiposa powder increased, both antioxidant activity and total polyphenol content increased. In the sensory evaluation, cookies added with 3% Pholiota adiposa powder showed remarkably higher values compared to control and other amples in all aspects.


Eom H.-J.,Chungcheongbukdo Agricultural Research and Extension Services | Kang H.J.,Chungcheongbukdo Agricultural Research and Extension Services | Park J.-M.,Chungcheongbukdo Agricultural Research and Extension Services | Kim S.H.,Chungcheongbukdo Agricultural Research and Extension Services | And 2 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2013

This study was conduct in order to provide information on formula optimization, salinity, and water content for commercialization of traditional buckwheat Soksungjang. To do this, we determined quality characteristics such as total microbial flora counts, amino-type nitrogen content, total polyphenol content, antioxidant activity, and performed a sensory evaluation. The moisture contents showed a gradual decrease during the fermentation period. There was no significant difference in all samples. During 70 days of fermentation, the pH showed a similar trend starting at a pH of 6, and dropping sharply to 5.5, except Experiment C (15% buckwheat powder in the meju, 10% NaCl, and 130% water in the total Soksungjang). On the other hand, total acidity increased regularly, however, its ranges were various points in all samples. The microbial population was reduced by 1~3 log cycle in all samples during the fermentation period. The content of amino-type nitrogen showed a gradual increase during fermentation, ranging from 160 to 213 mg% after 70 days. No remarkable difference in total polyphenol content and antioxidant activity was observed in all samples. In sensory evaluation, Soksungjang with 30% (control) and 15% (Experiment C) buckwheat showed a significantly higher overall score. © 2013 by The Korean Society of Food Science and Nutrition. All rights reserved.


Kim S.H.,Chungcheongbukdo Agricultural Research and Extension Services | Park J.-M.,Chungcheongbukdo Agricultural Research and Extension Services | Yoon H.-S.,Chungcheongbukdo Agricultural Research and Extension Services | Song D.N.,Chungcheongbukdo Agricultural Research and Extension Services | And 2 more authors.
Korean Journal of Food Science and Technology | Year: 2013

This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at 23°C for 6 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content and sensory evaluation were determined. Our results showed that the pH decreased from 5.6-6.1 to 4.2-4.3 and the total acidity increased from 0.03-0.05% to 0.27-0.32% after 6 days in makgeolli fermentation. The ethanol content was 12.0-15.1% after the fermentation. There was no significant difference on antioxidant activity and total polyphenol content depending on the addition of paprika. The results of sensory evaluation revealed that the color, flavor, sweetness, bitterness, and overall acceptance of makgeolli with 10% paprika were markedly higher than those of the control and other samples. Taken together, our results indicate that makgeolli with 10% paprika had no significant effect on the physiological characteristics, however it showed the best palatability. © The Korean Society of Food Science and Technology.


Yoon H.-S.,Chungcheongbukdo Agricultural Research and Extension Services | Kim J.W.,Chungcheongbukdo Agricultural Research and Extension Services | Kim S.H.,Chungcheongbukdo Agricultural Research and Extension Services | Kim Y.G.,Chungcheongbukdo Agricultural Research and Extension Services | Eom H.-J.,Chungcheongbukdo Agricultural Research and Extension Services
Journal of the Korean Society of Food Science and Nutrition | Year: 2014

This study was carried out to investigate the quality characteristics of bread added with Aronia powder. Breads were prepared with different amounts of Aronia powder (in ratios of 0, 1, 3, 5, and 10% of total flour). As the Aronia powder content increased, the pH level decreased while total acidity increased. For color, bread added with 10% Aronia powder showed low lightness and yellowness but high redness. As the Aronia powder content increased, antioxidant activity, total polyphenol content, and baking loss also significantly increased. For the preservation period, breads added with Aronia showed mold growth within 4 days, whereas the control showed growth within 2 days. Bread added with 10% Aronia showed strong retrogradation. In the sensory evaluation, appearance, color, and overall acceptance of bread added with 3% Aronia showed remarkably higher values than both the control and others samples.

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