• Journal of Sericultural and Entomological Science
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• v.49 no.2
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• pp.71-73
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• 2007

In order to produce color cocoon, 3 rd day 5 th instar silkworm was cultivated with dye mixed artificial diet. Silkworm fed by artificial diet mixed with gardenia pigment spun blue colored cocoon, by Orange II orange cocoon, by methyl orange yellowish cocoon, and by Acid blue R bluish cocoon. Cocoon weight and cocoon shell weight ratio of silkworm fed by colored artificial diet were lower than those of normal silkworm.

• Korean Journal of Poultry Science
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• v.31 no.4
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• pp.283-291
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• 2004

Feeding trials were conducted with Euglena strains grown under different media. The effect of supplementation of Euglena on the laying performance, egg quality and fatty acid composition of egg yolk was studied. In experiment I, two hundred eighty 32-wk-old ISA Brown layers were randomly assigned to seven dietary treatments for 4 wks. Each treatment consisted of 4 replications with 10 birds each housed in two birds cages. Control diet was formulated to have $17\%$ CP and 2,750 kcal ME/kg. Euglena gracilis Z. (EG) was added to control diet at the level of 0.25, 0.5, $1.0\%$ and Euglena gracilis Z. bleached and DHA enriched (EGBD; a strain mutated by streptomycin and cultivated in DHA enriched medium) at the level of 0.5, 1.0, $2.0\%$ in the diet. In experiment 2, three hundred 84-wk-old ISA brown layers were randomly assigned to five dietary treatments: T1; Control, T2; T1 + EGBD $0.5\%$, T3; T1 + Euglena gracilis Z. DHA enriched (EGD; cultivated in DHA enriched medium) $0.5\%$, T4; T1 + EGD $1.0\%$, T5; T1 + EGD $2.0\%$. Each treatment had 5 replication of 12 birds each housed in two birds cages. In experiments 1 and 2, Euglena suppplementation did not significantly affect egg production but increased egg weight and feed intake. In experiment 1, EG was more effective in increasing egg yolk color score than EGBD. Egg yolk color of EG $1\%$ treatment showed the highest score. EGBD supplementation increased DHA concentration of egg yolk. EGBD $2\%$ treatment showed the highest DHA and the lowest palmitic and stearic acids concentration in the egg yolk. In experiment 2, EGBD $0.5\%$ treatment showed highest DHA level in egg yolk (P<0.05). It was conducted that EGBD is a single cell protein source rich in DHA, that can be used to produce DHA enriched eggs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.100-107
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• 2017

This study was conducted to evaluate the quality characteristics of got mul-kimchi during storage by type of kimchi container using a plastic ark shell. The pH level, acidity, hardness, color, sensory evaluation, and microbiological activity were performed. Kimchi containers were prepared with 0%, 2%, and 3% plastic ark shell. The pH level of 2% container samples showed no significant difference compared with that of the control, whereas pH levels of 3% container samples were significantly (P<0.05) higher than those of the control and 2% sample. Acidity was not different among treatments up to 4 weeks, whereas acidity of 3% container samples was significantly (P<0.05) lower than those of the control and 2% samples after 8 weeks. Hardness significantly decreased (P<0.05) upon 0, 2, and 3% treatments with increasing storage time, but there was no significant difference among the treatments. Hunter color L values increased in the order of 0, 3, and 2% with increasing storage time. In sensory evaluation of crunchiness, 3% container samples had significantly (P<0.05) higher crunchiness than the control. Total viable cells in the 3% container with got mul-kimchi were significantly (P<0.05) lower than those of other samples at 12 and 16 weeks of fermentation. Numbers of lactic acid bacteria in the 2% and 3% container samples were significantly (P<0.05) lower than those of the control samples after 16 weeks of fermentation. These results show that the plastic ark shell kimchi container extended storage compared with the control.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.841-849
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• 2013

The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at $25^{\circ}C$. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was $5.40{\pm}0.01$ and that of the experimental groups in which vinegar and mustard extract were added was $4.51{\pm}0.01{\sim}4.52{\pm}0.01$, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached $0.95{\pm}0.04$. However, that of the experimental groups was $0.42{\pm}0.01{\sim}0.43{\pm}0.02$ and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were $2.67{\pm}0.06{\sim}2.80{\pm}0.10$% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was $8.17{\pm}4.01{\times}10^8cfu/g$, 1 day after the Kimchi processing and that of the experimental groups was $2.70{\pm}2.08{\times}10^7{\sim}3.63{\pm}2.80{\times}10^7cfu/g$. After 3 days, these were $3.13{\pm}1.94{\times}10^{11}cfu/g$ and $2.47{\pm}2.23{\times}10^9{\sim}8.03{\pm}3.71{\times}10^9cfu/g$, respectively. According to the result of sensory evaluation, throughout the entire period of the experiment, all sensory items such as color, odor, taste, texture, and total acceptability of the experimental groups were better than those of the control group (p<0.05). Especially, Kimchi in which perilla leaf was added was the best. With the addition of vinegar and mustard extract to the Kimchi, microorganism proliferation was inhibited and the edible period was extended. The minerals, vitamins and antioxidants of leaf vegetables could therefore be obtained.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.1-7
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• 2006

In this study we investigated physicochemical and sensory characteristics of cookies with various levels(0, 3, 6, 9, 12%) of bamboo leaves powder. Spread ratio of control and 3% added sample showed significantly higher value than $6{\sim}12%$ bamboo leaves powder added samples. Loss rate of control showed significantly higher value than other samples. The 'L' and 'b' value was significantly lowed by the addition of bamboo leaves powder. The 'a' value of bamboo leaves powder added samples were significantly lower than control. Share force was increased in proportion to bamboo leaves powder addition level, which had no significance between control and 3% added sample. But Share force showed significantly high level in 9% and 12% added samples. The result of sensory evaluation for color showed the highest preference in 9% added sample and the lowest preference in 3% added sample. Preference of taste was the highest in 9% added sample, hardness was lower by bamboo leaves addition. Overall acceptability was higher in 6% and 9% added samples than others, but they had no significance.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.839-846
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• 1997

Addition of three natural flavoring materials, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and yeast extract (YE), into 0.2 M cystine-0.1 M lactose-0.1 M maltose solution (control) was studied for development of meat-like flavor by Maillard reaction. The HVP, HAP and YE were added individually at various concentrations and were mixed at selected concentration in order to compare their effects. The absorbance, color, sensory characteristics and volatile compounds of the solutions after the reaction at $100^{\circ}C$ for 8 hr were measured. The results showed that the absorbances of reaction solution at 420 nm and 278 nm were increased as reaction time and the concentration of the natural flavoring material increased. Also ‘L’ values of reaction solutions added with HVP, HAP or YE decreased while the ‘b’ value increased slightly. From the results of sensory evaluation 1.16% HVP, 0.94% HAP, 1.48% YE or 1.16% HVP + 0.94% HAP were selected as the appropriate substrates for the meat-like flavor development. The volatile compounds identified by GC/MS for the control and those added with 1.16% HVP or 1.16% HVP+0.94% HAP were 1 hydrocarbons, 9 aldehydes, 5 ketones, 1 ester, 5 alcohols, 2 aromatics(benzene), 2 furans, 1 sulfur compound.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.443-452
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 6, 9 and 12%) of baekbokrung powder(BBP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Moisture content, a value, hardness, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of BBP, whereas pH and density of the dough, spread factor, L and b value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 6% BBP did not differ significantly from the control, in color, taste and overall quality. Texture scores for the 3% and 6% BBP group ranked significantly higher than those of the other groups. Taken together, the result of this study suggest that BBP is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.607-613
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• 2004

The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and $20\%$ potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting $10\%$ of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and $20\%$ of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with $10\%$ of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.1-8
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• 1993

Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature $(145{\sim}165^{\circ}C)$, feed moisture content $(25{\sim}35%)$, and feed rate $(20{\sim}30\;kg/hr)$. Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, ${\alpha}-amylase$, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher $(13%{\pm}2)$ in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.