The purpose of this study is to evaluate pungency-related factors of field garlic (FG) and rice paddy garlic (RG) from Youncheon province. Allicin, alliin, and S-allyl-L-cysteine (SAC) contents were analyzed by HPLC. In addition, activities of alliinase, GTPase (γ-glutamyltranspeptidase), and pyruvate content of garlic were measured. The moisture content of RG (65.86%) was higher than that of FG (63.34%). However, crude lipid, crude protein, crude ash, and carbohydrate contents of RG were lower than those of FG. The alliin contents of FG and RG were 8.97 and 8.22 mg/g, respectively. The allicin content of FG (2.83 mg/g) was higher than that of RG (2.22 mg/g). Further, SAC content of FG (1.74 mg/g) was higher than that of RG (0.104 mg/g). Alliinase activities of FG and RG were similar, whereas the GTPase activity of FG was higher than that of RG. These results show that the stronger pungency of FG is due to the higher amount of alliin and SAC as well as the higher activity of GTPase compared to RG.

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The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.

This study evaluate the quality characteristics and antioxidative properties of acorn starch mook containing spirulina (0%, 0.5%, 1%, 1.5%) and soy protein (3%). The pH of acorn starch mook containing the spirulina and soy protein decreased with increasing amount of spirulina decrease in pH means an increase in acidity. In addition, the moisture content was 87%. The lightness of acorn starch mook containing spirulina and soy protein decreased with increasing amount of spirulina and soy protein. The L and a values of the Hunter color system were decreased significantly increasing spirulina content, and the b value increased. In contrast, with increasing spirulina and soy protein content, the L and a increased significantly and the b value. Texture analysis revealed higher hardness and springiness of acorn starch mook containing spirulina than the control. The total phenol content was highest in the acorn starch mook containing 1.5% spirulina and 3% soy protein. The antioxidant activities of the acorn starch mook containing spirulina and soy protein increased with increasing amount of spirulina and soy protein. The IC50 value of 1.5% spirulina and 3% soy protein was 166.2 mg/mL for DPPH. The results of the sensory test were best in the acorn starch mook containing 1% spirulina.