The purpose of this study was to improve the shelf life of packaged peach using inorganic materials. The functional paper package consisted of 4 inorganic materials (zeolite, diatomite, bentonite, calcium carbonate). Experimental samples were paper-packaged peach (CON), functional paper-packaged peach (FUN), and expanded polyethylene terephthalate-packaged (commercial package) peach (PET). The samples were stored at 20℃ for 10 days. At every 2-3 days, the physicochemical properties, microbiological, sensory qualities of the samples were analyzed. The results showed that FUN compared to CON, significant differences were can be seen in antibacterial effect, physical characteristics (strength and hardness), and color characteristics, especially in the sensory evaluation. But FUN had no effect on weight reduction. Overall, this study showed that FUN was a means of improving the storage quality of peach.

Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and animal welfare. In this study, chickpea aquafaba was used as emulsifier for mayonnaise, and the effect of ultrasound on aquafaba and plant-based mayonnaise was investigated. Aquafaba with chickpea [1:2 (w/w)] was treated by ultrasound in 40 kHz and 200 W for 0, 30, 60, and 90 min. The emulsion property and quality of aquafaba with ultrasonic treatment time (UTT) and plant-based mayonnaise (UTT0, UTT30, UTT60, and UTT90) were analyzed, and compared with mayonnaise using egg yolk (CONT). As the UTT of aquafaba, the protein solubility increased, but emulsion activity index was highest in sample treated for 30 min (p<0.05). These results affected plant-based mayonnaise. The microstructure was confirmed that oil droplet of plant-based mayonnaises were larger than CONT, and size of oil droplet decreased by UTT. The emulsion stability of plant-based mayonnaises were about 7-11% lower than CONT, and among plant-based mayonnaises, UTT30 was the highest at 81.30%, and UTT60 and UTT90 were the lowest. Plant-based mayonnaise had higher viscosity and overall acceptability than CONT, and viscosity decreased by UTT. Optimal UTT had a beneficial effect on the emulsion property of aquafaba and mayonnaise, and a positive role can be expected as plant-based alternative emulsifier.

Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream’s key quality characteristics, such as viscosity (2170–25,030 cP), hardness (4.27–49.55 N cm−2), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm−2) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.

The purpose of this study was to analyze the correlation between the external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area. Red ginseng samples are graded as cheon (1st grade), ji (2nd grade), yang (3rd grade), gi (out of grade) by trained inspectors. External characteristics of red ginseng depend on weight, volume, density, length and color. Internal characteristics were expressed by length and occurrence ratio of inner white and inner cavity. Chemical characteristics were evaluated by crude saponin, ginsenoside (Rg1, Rb1, Rc), total sugar, acidic polysaccharide, and 50% ethanol extracts contents. Overall, this study showed that quality of external and internal characteristics was matched with grade, but chemical quality was not matched.

In recent years, many rice varieties with improved processing quality have been developed to promote domestic rice consumption along with the increasing preference for plant-based food and by-products. This study aimed to assess the quality characteristics of rice milk using a set of rice varieties, including saeilmi (normal brown rice, NBR; and normal white rice, NWR), milyang355 (aromatic brown rice, ABR; and aromatic white rice, AWR) and milyang365 (pigment brown rice, PBR). Among these, the amylose content ranged from 5.13-23.50%, and the highest crude protein content was recorded in ABR (7.95%). In addition, brown rice showed a higher initial pasting temperature than did white rice; however, its viscosity properties were relatively low. Our data showed that the soluble solid content of rice milk was 6.5-7.7 °Brix, and viscosity ranged from 2.8-4.8 cP. Reducing sugar and free sugar content was high in AWR (p<0.05). AWR had a high L* value, while the particle size and normalized turbidity were lower than those of ABR, depending on the degree of milling. Regarding sensory evaluation, ABR was the most preferred and obtained the highest scores for rice flavor, taste, and texture. In summary, the study findings provide strong evidence that ABR presents the best processing qualities and could preferably be used for plant-based rice milk making.