Gyu-Hee Lee

Physicochemical Characteristics of Liriope platyphylla Tubers by Drying Process

To investigate physiochemical characteristics of Liriope platyphylla tubers by various drying process, proximate constitute, levels of free sugar, organic acid, free amino acid, crude saponin and spicatoside A were analyzed. Drying methods included hot-air drying (DLR, , 48 hr) and roasting after hot-air drying (RDLR, roasting at for 15 min). The moisture, crude protein, crude lipid, ash and NFE (nitrogen free extract) contents of FLR (fresh Liriope platyphylla tuber) were 69.99%, 1.85%, 0.02%, 0.79%, and 27.35%, respectively. The most abundant proximate component of DLR and RDLR was NFE, of which the contents in both sample were 80.09% and 86.07%, respectively. The major free sugars in DLR and RDLR was oligosaccharide II as 5657% and the major organic acid was malic acid as 3.063.34%, respectively. In free amino acid, the major amino acid of FLR, DLR and RDLR was serine with contents of 477.41 mg%, 1394.88 mg%, and 180.33 mg%, respectively. The level of serine was significantly decreased by roasting process. The level of crude saponin in FLR, DLR and RDLR were 3.52%, 8.41%, and 10.15%, respectively.

Rheological, surface and colorbvietric properties of egg albumen gel affected by pH

Abstract Studies were conducted to evaluate the effects of albumen at naturally existing pH ranges on the functional and gel characteristics. Albumen was obtained from freshly laid shell eggs. The pH of albumen was altered using either IN NaOH or IN HC1 to obtain a pH of 7.5, 8.0, 8.5, 9.0, 9.5 and 10.0. The altered albumen was tested for its foaming capacity (FC), foam stability (FS), and bake volume (BV). Albumen gels were prepared and tested for firmness (FM), strain at failure (NF), and stress at failure (SF) as well as their color attributes (Hunter L, a, and b). In general, FC and BV of the albumen decreased (P<0.05) as the pH increased. The BV of the albumen was affected by FS than FC for all the adjusted pH ranges. A denser structure was observed for albumen gels as the pH increased. The FM, NF and SF of albumen gels increased, and Hunter L and a values decreased with the increasing adjusted pH. The FM, NF, SF and Hunter L value of albumen gel could be used as quality indicators in evaluating the ...

Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.