Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.5.576
E. Sim, Hong-Sik Kim, H. Park, H. Choi, Ji-young Park
The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δlactone), other coagulants such as MgCl2 for making ‘silken tofu’ in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.
{"title":"Studies on Quality Characteristics of Commercial Silken Tofu Products","authors":"E. Sim, Hong-Sik Kim, H. Park, H. Choi, Ji-young Park","doi":"10.9799/KSFAN.2020.33.5.576","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.5.576","url":null,"abstract":"The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δlactone), other coagulants such as MgCl2 for making ‘silken tofu’ in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"6 1","pages":"576-583"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80566425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.1.049
Mun-Suk Ha, J. Kim, Young Ju Lee, C. Sil
{"title":"Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice","authors":"Mun-Suk Ha, J. Kim, Young Ju Lee, C. Sil","doi":"10.9799/KSFAN.2020.33.1.049","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.049","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"104 1","pages":"49-57"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88138122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.1.086
Ki-Myong Kim, Ji-Sun Shin, Jae-Woo Lee
{"title":"Effects of Antioxidant and Quality Characteristics of Herb Soy Sauce","authors":"Ki-Myong Kim, Ji-Sun Shin, Jae-Woo Lee","doi":"10.9799/KSFAN.2020.33.1.086","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.086","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"117 1","pages":"86-90"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77037086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.6.710
E. Sim, Yu-Young Lee, H. Park, H. Choi, Kwak Ji-Eun, Mi-jung Kim, Hong-Sik Kim, Jin-Sook Kim
{"title":"Quality Characteristics of Firm Tofu Made from Various Soybeans","authors":"E. Sim, Yu-Young Lee, H. Park, H. Choi, Kwak Ji-Eun, Mi-jung Kim, Hong-Sik Kim, Jin-Sook Kim","doi":"10.9799/KSFAN.2020.33.6.710","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.6.710","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"25 1","pages":"710-720"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90798175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.2.131
Eun-Sil Lee, S. Chun, Young Ju Lee, J. Ki
{"title":"Quality Characteristics of Jelly with Lemon Myrtle (Backhousia citriodora) Extracts","authors":"Eun-Sil Lee, S. Chun, Young Ju Lee, J. Ki","doi":"10.9799/KSFAN.2020.33.2.131","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.131","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"35 1","pages":"131-141"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85839203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.4.390
Naeun Kim, Younghwa Kim
{"title":"Water-Soluble Vitamins Contents in Seafood-Based Dishes","authors":"Naeun Kim, Younghwa Kim","doi":"10.9799/KSFAN.2020.33.4.390","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.4.390","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"55 1","pages":"390-398"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82244265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.2.204
Jin-Young Lee, Hyun‐Joo Kim, H. Park, B. Lee, Hyun-Su Park, E. Ahn, Min Young Kim, Yu-Young Lee, Mi Hyang Kim, Byoungkyu Lee
{"title":"Physicochemical Properties of Brown Rice by Cultivar for Selection of Cultivar Suitable for Making Brown Rice Porridge","authors":"Jin-Young Lee, Hyun‐Joo Kim, H. Park, B. Lee, Hyun-Su Park, E. Ahn, Min Young Kim, Yu-Young Lee, Mi Hyang Kim, Byoungkyu Lee","doi":"10.9799/KSFAN.2020.33.2.204","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.204","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"14 1","pages":"204-209"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82270503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.2.142
Sun-Ju Cho, Jung-Beom Kim, So-Hyang Jeong, Y. Seo, Tae sun Kim, H. Lee, Mingyou Lee, Jung-Mi-Seo , Bae-Sik Cho, Bae-Sik Cho
{"title":"Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Vegetables in Gwangju Metropolitan City","authors":"Sun-Ju Cho, Jung-Beom Kim, So-Hyang Jeong, Y. Seo, Tae sun Kim, H. Lee, Mingyou Lee, Jung-Mi-Seo , Bae-Sik Cho, Bae-Sik Cho","doi":"10.9799/KSFAN.2020.33.2.142","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.142","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"6 1","pages":"142-148"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82460431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.1.017
S. Chung, Lee Yong Kwon, Kyung-Hoon Han, B. Hwan, S. Han
{"title":"Effects of the Fermented Black Garlic Extract on Lipid Metabolism and Hepatoprotection in Mice","authors":"S. Chung, Lee Yong Kwon, Kyung-Hoon Han, B. Hwan, S. Han","doi":"10.9799/KSFAN.2020.33.1.017","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.017","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"9 1","pages":"17-26"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90361524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.9799/KSFAN.2020.33.2.194
Jeong-Yeon Kim, K. Shin, Kwang-Jin Choi, C. Kang, Won-Cheon Choi, I. Choi
{"title":"A Study on Functional Senior Blended Soymilk with Enhanced Nutrition Using Soybeans and Oats","authors":"Jeong-Yeon Kim, K. Shin, Kwang-Jin Choi, C. Kang, Won-Cheon Choi, I. Choi","doi":"10.9799/KSFAN.2020.33.2.194","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.194","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"31 1","pages":"194-203"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73484037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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