Han Sub Kwak

The ingredients in Saengshik, a formulated health food, inhibited the activity of α-amylase and α-glucosidase as anti-diabetic function

BACKGROUND/OBJECTIVES We investigated total 26 ingredients of Saengshik which will be commercially produced as an anti-diabetic dietary supplement. SUBJECTS/METHODS Thirteen vegetables, nine cereals, three legumes and one seed were extracted with aqueous ethanol for 2 h at 60℃, and evaluated for their inhibitory effects against α-amylase and α-glucosidase and for total phenolic and flavonoid contents. RESULTS All ingredients inhibited α-amylase activity except cabbage. Strong inhibitory activity of α-amylase was observed in leek, black rice, angelica and barley compared with acarbose as a positive control. Stronger inhibition of α-glucosidase activity was found in small water dropwort, radish leaves, sorghum and cabbage than acarbose. All Saengshik ingredients suppressed α-glucosidase activity in the range of 0.3-60.5%. Most ingredients contained total phenols which were in the range of 1.2-229.4 mg gallic acid equivalent/g dried extract. But, total phenolic contents were not observed in carrot, pumpkin and radish. All ingredients contained flavonoid in the range of 11.6-380.7 mg catechin equivalent/g dried extract. CONCLUSIONS Our results demonstrate that Saengshik containing these ingredients would be an effective dietary supplement for diabetes.

Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States

Descriptive analysis and consumer acceptance tests were conducted with 10 commercial vanilla ice creams. Aroma (vanilla/vanillin, cooked milk), taste (sweet, bitter), flavour (caramelised, oxidised, metallic) and mouthfeel/texture (astringent, scoopability/manual hardness, degree of ice, smoothness, mouthcoating) showed significant differences among the products. Of the ten ice creams examined in this study, BC (7.10) and EG (6.91) showed the highest overall quality ratings, and the majority of consumers were located around BC and EG by the principal component analysis. Drivers of liking (mouthcoating) and disliking (vanilla/vanillin, bitter, metallic, astringent and scoopability/manual hardness) were identified by partial least-square regression analysis for vanilla ice creams.

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay ( ). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls ( ). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls ( ). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.

Developing water-extracted cacao-coffee beverage: effects of temperature and time on cacao roasting and the beverage acceptability

The objectives of this study were to investigate the effects of temperature and time in cacao roasting and to develop cacao-coffee beverages. Cacao roasting was conducted using a response surface methodology (RSM) and the functionality was measured by ferric reducing antioxidant power (FRAP) assay and total polyphenol content (TPC) assays. In low-temperature ranges (150–170°C), antioxidant activity and TPC showed an increasing pattern. This would be due to the release of bound phenolic compounds. Cacao-coffee beverages were prepared using 30 mL of espresso coffee and 180 mL of cacao extract and water, with ratios of 25:75, 50:50, 75:25 and 100:0. Consumers evaluated the samples five times in 5 days. Overall acceptance was similar between the control and the 25:75 ratio sample, whereas decreasing consumer acceptance was observed as more cacao extract was used.

Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.

Different or similar? Acceptability of aseptic-packaged cooked rice among consumers, researchers and experts

Purpose – The purpose of this paper is to compare the acceptance ratings and drivers of liking and disliking attributes of aseptic-packaged cooked rice by consumers, researchers and experts. Design/methodology/approach – Descriptive analysis (DA) was conducted using trained panelists. Acceptability was measured by consumers, researchers and experts. The results of DA and acceptability were analyzed using partial least square regression. Findings – There was no strong relationship among the three groups in their rating patterns for the samples (r=−0.342-0.445). The liking factors for each group were as follows: consumers (rice cake flavor and moisture), researchers (wet wood flavor and whiteness) and experts (wet wood flavor and size of rice). The disliking factors for each group were as follows: consumers (wet wood flavor and brown particle), researchers (moisture) and experts (old rice aroma). The consumers, researchers and experts seemed to have different acceptances and key descriptive attributes for a...