• Culinary science and hospitality research
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• v.21 no.4
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• pp.42-54
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies prepared with dropwort powder(0, 2, 4, 6, and 8%) for flour. The bulk density of cookie dough of groups with dropwort powder shows significantly differences when compared to the control group. The pH of cookie dough and cookies were decreased by addition of dropwort powder. The moisture content of the groups with dropwort powder was higher than that of the control group. The weight and width of the groups with dropwort powder was lower than those of the control group. The spread ratio of the groups with dropwort powder was lower but the loss rate of cookies was higher than those of the control group. In color, the L, a, and b value was decreased significantly by addition of dropwort powder. The hardness of the groups with 2% and 4% dropwort powder was higher than that of the control group. DPPH radical scavenging activity of the control group was 20.62%, whereas the groups with dropwort powder ranged from 32.11~65.10%. Sensory evaluation scores in terms of appearance, flavor, taste, texture, and overall preference of groups with 2% and 4% of dropwort powder did not show any significantly differences when compared to the control group. Based on the above results, using less than 4% of the dropwort powder would be proper to make cookies.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1104-1108
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• 2006

The purpose of this study was to investigated the effects of Laminaria japonica fucoidan extract (LJFE) through the enzymatic regulation against the hepatotoxicity-inducing carbon tetrachloride $(CCl_4)$ in LJFE and $CCl_4-treated$ rats. LJFE of 100mg/kg concentration was intraperitoneally administered into rats at dose of 1.5m11kg for 14 days. On the day 15, 3.3ml/kg of $CCl_4$ dissolved in olive oil (1:1) was injected 12 hours before anesthetization. We examined the levels of glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT) in serum of rats, superoxide dismutase(SOD) in mitochondrial fraction, and catalase(CAT), glutathione peroxidase(GPx) in liver homogenate. $CCl_4-treatment$ markedly increased the levels of GOT and GPT, and significantly decreased those of SOD, CAT and GPx. But LIFE pretreatment decreased the levels of GOT and GPT, by 40% and 64%, respectively and increased those of SOD, CAT and GPx, by 114%, 36.1% and 55.9%, respectively These results showed the LIFE had the enzymatic regulatory effects against the hepatotoxicity-inducing $CCl_4$ in the preventive way.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.647-651
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• 2002

Eleven salt replacements$(SR-1{\sim}SR-11)$ composed of NaCl, KCl, $MgSO_4,\;CaSO_4$, lysine or glutamic acid were prepared and used for the preparation of low salt Kimchi instead of NaCl alone. Some chemical and microbiological characteristics of the low-salt Kimchi with 2.5% salt replacement were determined during the fermentation at $20^{\circ}C$. The pH decrease and acidity increase of low-salt Kimchi were slower than those of control Kimchi with NaCl alone. The total number of microorganism in SR-8 Kimchi added L-lysine was lower than that of control Kimchi until 5 days of fermentation. However, there was no difference in the numer of lactic bacteria between low-salt Kimchi and control Kimchi. The growth of yeasts was found to be slow in low-salt Kimchi with SR-8. The low-salt Kimchi with SR-3 showed the hardest texture among the prepared Kimchi. The overall acceptabilities of low-salt Kimchi prepared with SR-1, SR-3 composed of NaCl, KCl, $MgSO_4,\;CaSO_4$, and SR-10 added 0.2% glutamic acid to the elements were similar to the control Kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.568-572
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• 1999

Coating with chitosan ($2\%$, pH: 5.0) had a beneficial effect such as less weight loss, flesh firmness and maintenance of sugar content of tomatoes stored at the normal temperature. The weight loss of chitosan-coated tomatoes was $4.8\%$ during the storage-period (18days) while that of control was $10.2\%$. When it was stored for 18 days, the tomatoes coated with chitosan showed higher in firmness (1.63 kg) and pectin content ($0,58g\%$) than the control (1.03 kg, $0.44g\%$). For the total soluble acid and pH, the tomatoes coated with chitosan were higher in oxalic acid ($0.17 g\%$) than the control ($0.15 g\%$) and the latter were higher in the pH than the former, when they were stored for 18 days.

• Journal of Mushroom
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• v.20 no.3
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• pp.107-112
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• 2022

This study was conducted to reduce the phenomenon of biased cultivation and to pursue the diversification of mushroom items. We focused on developing Sparassis latifolia varieties with a short cultivation period, stable pinheading, and a high yield. We have collected and determined the characteristics of genetic resources domestically and abroad since 2016. We bred the unique domestic variety, "Hanyeoul" and the results of this study are as follows. The optimal temperatures for mycelial growth and fruit body growth were 22~25℃ and 19~21℃, respectively. The color of the pileus was pale-yellowish white, which was similar to the color of the control variety, "Neoul". The number of days required for cultivation was 125 for bottle cultivation and 98~102 for bag cultivation, which was shorter than the number of days required for the control variety. Bottle cultivation took 39 days shorter for the new variety than the control variety. The fruiting body of the new variety was similar in size or larger than that of the control variety. The pinheading rate was more than 90% in bottle cultivation and bag cultivation, which was more stable than pinheading in the control variety. The yield was 79.1 g/bottle (1,100 cc) for bottle cultivation, which was 22.6% higher than the yield of the control variety, and 641.1~689.5 g/bag (2.6 kg) for bag cultivation, which 5.8~10.4% higher than yield of the control variety.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.290-296
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• 2006

Physicochemical and sensory characteristics of the walnut bread with various levels of resistant starch were investigated in this study. Water contents of dough had significantly the largest value of 44.91% with 10% substituted sample group and the control group had significantly the lowest value (p<0.05). Volume of 10 and 20% substituted sample groups and control group were not significantly different. The 10 and 20% substituted groups had significantly the lower hardness compared to those of control group. Results of sensory characteristics showed significantly higher savory aroma, astringent flavor with 30% substituted sample group at p<0.05. Savory aroma was not significantly different among the walnut breads. Acceptance test of walnut bread with 10% substituted sample group showed the higher appearance, savory flavor, texture, and overall acceptability and they did not show significant differences with the 20% substituted sample groups. Quality characteristics of walnut bread with 10% and 20% substituted sample groups indicated significantly similar or higher values compared to those of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.64-68
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• 2002

This study was conducted to investigate en the quality characteristics and palatability of beef patties containing various gums such as carrageenan, xanthan gum and guar gum. Moisture contents of raw and cooked patties of control were lower than those of the gum-added Patties, and fat content of control patty was higher than that of the gum-added patties. Protein content of gum-added patties was higher than that of the control patty. Hunter's $L^{*}$ value (lightness) of raw patty of control was higher than that of the gum-added patties, hut Hunter's $a^{*}$(redness) and $b^{*}$(yellowness) values were not different among four kinds of patties. Hunter's $L^{*}$, $a^{*}$ and $b^{*}$ values of cooked patties showed no significant difference among patties. Cooking yield, fat retention and water holding capacity of gum-added patties were higher than those of the control patty. Hardness and chewiness of patties showed no significant difference among patties, but gumminess of gum-added patties was higher than that of the control patty. Aroma, juiciness and palatability were not different among four kinds of patties, but texture of gum-added patties was higher than that of the control patty.l patty.tty.

• Journal of Sericultural and Entomological Science
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• v.38 no.2
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• pp.108-112
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• 1996

This experiment was carried out to investigate the feeding effect of rutin (quercetin-3-o-${\beta}$-rutinoside) and ${\gamma}$-aminobutyric acid(GAB) sprayed on mulberry leaves on silkworm growth. Amount of ingest, digest and feces showed no difference statistically except rutin. Rutin made 6% increase of amount of digest, compared to the control. However, rutin or GABA decreased maximaly silkworm weight by 28% during the experimental period. GABA showed body weight loss by 15%, rutin by 7% respectively, compared to the control. Rutin and GABA extended three days larval period and extended one day mounting period and decreased 15.4% and 91% in number of mounted silkworm compared with the control, respectively.

• Food Science and Preservation
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• v.13 no.4
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• pp.427-431
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• 2006

The research was conducted to measure the effect of pressure cooling of 'Fuji' apple during of 24 weeks. Weight loss in pressure cooling was lower than control at 24th week, and firmness in pressure cooling was higher than control. Titratable acidity in control and pressure cooling was 0.0823% 0.1103% in 24 weeks, respectively. Soluble solid content (SSC) in pressure cooling were higher than control. Decayed rate in control and pressure cooling was 46.4% 34.5% in 24 weeks, respectively. Total ascorbic acid contents were decreased in control and pressure cooling during 24 weeks. Therefore, it could be suggested that pressure cooling is more effective than control in storage of 'Fuji' apple.

• Journal of Aquaculture
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• v.15 no.2
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• pp.103-110
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• 2002

Diets containing 0.02 to 10.0% EM-fermented orange (EFO) were fed to Paralichthys olivaceus(8.5 g), which were reared in flow-through system for 16 weeks. Groups fed on diets containing 0.1 and 0.2% EFO grew significantly faster; their feed coefficient and daily feeding rate were also higher. The number of goblet cells present in the mid-intestine of the fish receiving dietary EFO was significantly more. Total cholesterol level in plasma of the fish fed with 0.02% EFO was lower. However, there was no significant difference in GOT and GPT among the groups receiving different levels of EFO.