Yujung Jung
Yujung Jung has a total of 11 co-authors. Here are the top co-authors by number of shared publications:
- Deok-Soo Son
Department of Biochemistry, Cancer Biology, Neuroscience and Pharmacology, School of Medicine, Meharry Medical College, Nashville, TN 37208, USA
2 shared publications - Deokyeong Choe
School of Food Science and Biotechnology, Kyungpook National University
2 shared publications - Jiyoon Kim
School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
2 shared publications - Jung Soo Kim
School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
2 shared publications - Kwang-Deog Moon
School of Food Science and Biotechnology, Kyungpook National University, 80 Daehak-ro, Daegu 41566, South Korea
2 shared publications - Maria Jose Silva Pincay2 shared publications
Latest Publications
- Open Access
- 31 August 2025
- Published by The Korean Society of Food Preservation in Food Science and Preservation
- Vol. 32 (4) , 665-673
Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers
Applemango (Mangifera indica L. var. Irwin) has limited shelf life and distribution potential due to its high moisture content and rapid respiration rate. To improve storability and add value, hot-air dried fruit leathers were prepared from applemango juice in three formulations: a control with no additives (CON), 1% tapioca starch (TSG), and 1% gelatin (GLG). These were compared with commercial dried applemango slices (CAG). This study aimed to evaluate the physicochemical and sensory properties of the formulations. Moisture content was similar among the experimental leathers but significantly lower in CAG. No significant differences were observed in pH, soluble solids, or color among the groups. Texture analysis revealed a hardness trend of GLG > TSG > CON. Sensory evaluation indicated that CAG scored lowest in appearance and color but highest in chewiness, reflecting its firmer texture. CON leathers received higher scores for flavor and overall acceptability than TSG and CAG. These findings suggest that additive-free applemango leathers may be an effective formulation, offering advantages in processing simplicity, cost efficiency, and consumer preference.
- 31 August 2025
- Published by The Korean Society of Food Preservation in Food Science and Preservation
- Vol. 32 (4) , 665-673
Open AccessPhysicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers
Applemango (Mangifera indica L. var. Irwin) has limited shelf life and distribution potential due to its high moisture content and rapid respiration rate. To improve storability and add value, hot-air dried fruit leathers were prepared from applemango juice in three formulations: a control with no additives (CON), 1% tapioca starch (TSG), and 1% gelatin (GLG). These were compared with commercial dried applemango slices (CAG). This study aimed to evaluate the physicochemical and sensory properties of the formulations. Moisture content was similar among the experimental leathers but significantly lower in CAG. No significant differences were observed in pH, soluble solids, or color among the groups. Texture analysis revealed a hardness trend of GLG > TSG > CON. Sensory evaluation indicated that CAG scored lowest in appearance and color but highest in chewiness, reflecting its firmer texture. CON leathers received higher scores for flavor and overall acceptability than TSG and CAG. These findings suggest that additive-free applemango leathers may be an effective formulation, offering advantages in processing simplicity, cost efficiency, and consumer preference.
- Open Access
- 30 August 2025
- Published by The Korean Society of Food Preservation in Food Science and Preservation
- Vol. 32 (4) , 665-673
Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers
Applemango (Mangifera indica L. var. Irwin) has limited shelf life and distribution potential due to its high moisture content and rapid respiration rate. To improve storability and add value, hot-air dried fruit leathers were prepared from applemango juice in three formulations: a control with no additives (CON), 1% tapioca starch (TSG), and 1% gelatin (GLG). These were compared with commercial dried applemango slices (CAG). This study aimed to evaluate the physicochemical and sensory properties of the formulations. Moisture content was similar among the experimental leathers but significantly lower in CAG. No significant differences were observed in pH, soluble solids, or color among the groups. Texture analysis revealed a hardness trend of GLG > TSG > CON. Sensory evaluation indicated that CAG scored lowest in appearance and color but highest in chewiness, reflecting its firmer texture. CON leathers received higher scores for flavor and overall acceptability than TSG and CAG. These findings suggest that additive-free applemango leathers may be an effective formulation, offering advantages in processing simplicity, cost efficiency, and consumer preference.
- 30 August 2025
- Published by The Korean Society of Food Preservation in Food Science and Preservation
- Vol. 32 (4) , 665-673
Open AccessPhysicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers
Applemango (Mangifera indica L. var. Irwin) has limited shelf life and distribution potential due to its high moisture content and rapid respiration rate. To improve storability and add value, hot-air dried fruit leathers were prepared from applemango juice in three formulations: a control with no additives (CON), 1% tapioca starch (TSG), and 1% gelatin (GLG). These were compared with commercial dried applemango slices (CAG). This study aimed to evaluate the physicochemical and sensory properties of the formulations. Moisture content was similar among the experimental leathers but significantly lower in CAG. No significant differences were observed in pH, soluble solids, or color among the groups. Texture analysis revealed a hardness trend of GLG > TSG > CON. Sensory evaluation indicated that CAG scored lowest in appearance and color but highest in chewiness, reflecting its firmer texture. CON leathers received higher scores for flavor and overall acceptability than TSG and CAG. These findings suggest that additive-free applemango leathers may be an effective formulation, offering advantages in processing simplicity, cost efficiency, and consumer preference.