• Korean journal of food and cookery science
• /
• v.14 no.3
• /
• pp.225-231
• /
• 1998

Enzyme-treated glutinous rice flour, which was developed to shorten or skip a steeping process during the preparation of Yukwa, was analyzed for its physicochemical characteristics and compared with glutinous rice flour made by 28-day-steeping method. Total sugar content of the 28-day-steeped flour was the highest among all groups, on the other hand, the reducing sugar content was higher in enzyme-treated glutinous rice flour. The viscosity of enzyme-treated flours was significantly lower than that of the 28-day-steeped and particularly showed the lowest value at 65$^{\circ}C$. The contents of Ca$\^$2+/ and Mg$\^$2+/ in enzyme-treated glutinous rice flours were higher than those of the 28-day-steeped group, however, the content of P$\^$+/ was lower. Free sugar detected in glutinous rice flour prepared from 28-day-steeping method was glucose only, but enzyme-treated flours contained maltose and glucose, and the content of total free sugar was much higher than that of the 28-day-steeped group. In microscopic structure, both 28-day-steeped and enzyme-treated flours showed the particle size decreased and porous surface on some part of the flour granule.

• Korean Journal of Food Science and Technology
• /
• v.32 no.6
• /
• pp.1251-1257
• /
• 2000

Red pepper powder (Capsicum annuum L.) is one of the most important ingredients for making kimchi. Various aspects of the quality of the red pepper powders (RPP) produced in Korea depending on the varieties and producing districts were compared. The evaluated intrinsic elements were vitamin C, carotenoid, capsaicinoid and free sugar contents and the extrinsic element was ASTA (American Spice Trade Association) colors. The vitamin C content was the highest in Johong (230 mg%) RPP among the varieties and Youngyang (263 mg%) RPP among the producing districts. Myungpum RPP that contains high level of carotenoids showed increased level of ASTA color, it exhibited positive relationship between carotenoid contents and ASTA color. Capsaicinoid level in RPP was the highest in var. Chungyang (126.1 mg%) that was usually used soup and pungent cook. Free sugar contents which is related to sweetness were the highest in Youngyang RPP Youngyang RPP that preferentially used in the preparation of kimchi showed the highest levels in vitamin C, carotenoid, ASTA color, and free sugar contents, but the contents of capsaicinoid was the lowest.

• Korean journal of food and cookery science
• /
• v.11 no.5
• /
• pp.446-455
• /
• 1995

The nutritional properties of the Chol-Pyon were investigated with changing the materials (mugwort and pine leaves). In proximate composition, rice powder added mugwort and pine leaves showed the lligher con-tents of crude protein, crude lipid and crude ash than in rice powder. Ihe pH of rice powder, mugwort and pine leaves was 6.4, 6.8 and 3.5, respectively. The rice powder added pine leaves showed the lowest pH value. The content of the free sugar in raw materials for ChOl-PyOn preparation was 0.9% in rice powder, 0.3% in mugwort and 2.7％ in pine leaves. Eighteen kinds of amino acids were determined in raw materials for ChOl-fyOn preparation and their contents were 4.8% in mugwort, 4.2% in rice powder and 2.8% in pine leaves. The major minerals of raw materials for ChOl-PyOn preparation was 0.9％ increased in the order of K> Na > Mg > Ca in rice powder, Mg > K > Ca > Na in mugwort, and K > Ca > Mg > Na in pine leaves. Both of mugwort and pine leaves additives showed the higher contents of 8 kinds of minerals (Ca, Mg, K, Na, Mn, Fe, Cu, Zn) than in rice powder. In relation to changes in the texture of ChOl-PyOn, hardness, fracturability and adhesiveness at 25${\pm}$1$^{\circ}C$ were measured to be highest in white ChOl-PyOn. Cohesiveness was shown to be highest at 15％ in case of mugwort and 2.5％ in case of pine leaves. Elasticity was measured to be highest at 0.99 in case that 7.5% mugwort was added to raw materials for ChOl-PyOn. As a result of estimating the sensory qualities of the ChOl-PyOn prepared to which the additives were added in differing amounts, immediately after its preparation the mugwort additive of 7.5％ showed the superior sensory qualities Chol-PyOn (p < 0,01).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1596-1602
• /
• 2012

Eight rice cultivars grown in Korea were analyzed to investigate the quality of flour prepared using wet and dry grinding methods. The hardness of the kernel was related with starch damage following dry grinding but not following wet grinding. Although Chenmaai had the hardest steeped kernel, its flour exhibited minimal starch damage, a lower water absorption index (WAI), and a smaller difference between the RVA properties of wet and dry ground flour. However, Seolgan and Suweon517 are soft grains, and their flours had more starch damage and a higher WAI. In general, soft kernels produce better grinding characteristics. However, our wet grinding results indicated that grain hardness was not the main factor affecting the grinding characteristics. Even Chenmaai, with its hard kernels, had good grinding characteristics, whereas the softer kernels of Seolgan and Suweon517 did not show the appropriate grinding characteristics.

• Korean Journal of Food Science and Technology
• /
• v.21 no.5
• /
• pp.697-705
• /
• 1989

Raw adlay powder (RAP) and processed adlay powder (PAP) were prepared and the changes of fatty acid compositions of lipids in RAP and PAP during storage at $5^{\circ}C\;and\;35^{\circ}C$ for six months were studied. The major fatty acids found in the adlay lipids were oleic acid (28-45%), linoleic acid (38-50%) and palmitic acid (14-18%). Throughout the storage period, the concentrations of linoleic acid were decreased in samples stored at $35^{\circ}C$, but those of oleic acid and palmitic acid were relatively increased according to the oxidation proceeded. However, the concentrations of these fatty acids were hardly changed in samples stored at $5^{\circ}C$. These changes were especially more notable in the lipids from RAP than those from PAP during storage Little difference in fatty acid composition was noted between neutral lipids and triglycerides in the samples.

• Applied Biological Chemistry
• /
• v.33 no.2
• /
• pp.161-168
• /
• 1990

In order to investigate systematically characteristics of improved Kochujang in comparision with traditional Kochujang, changes of components in curing of two Kochujangs, enzyme activities of koji and Meju, and effects of salt and red pepper were measured. And it was found that the large differences of amino nitrogen and reducing sugar contents were appeared in the initial stage of the curing period, but the changes were parallel thereafter. The protease activity of koji was maximum in weak acidic pH and that of Meju was maximum in neutral pH. The optimum condition of substrate digestion was three hours at $60^{\circ}C$, and that was more effective than curing at room temperature. The activities of protease and saccharogenic amylase were decreased remarkably by adding salt and red pepper, Therefore, to decompose starch and protein effectively, the addition of salt and red pepper after substrate digestion was more favorable.

• Journal of the Korean Society for Marine Environment & Energy
• /
• v.12 no.1
• /
• pp.29-34
• /
• 2009

For several decades, many researchers have been involved in developing recycling methods for FRP boats. There are four basic classes of recycling covered in the literature. Despite of environmental problems(safety hazards), mechanical recycling of FRP boats, which involves shredding and grinding of the scrap FRP, is one of the simpler and more technically proven methods than incineration, reclamation or chemical ones. Because FRP is made up of reinforced fiber glass, it is very difficult to break into pieces. It also leads to secondary problem in recycling process, such as air pollution and unacceptable shredding noise level. Another serious problem of mechanical FRP recycling is very limited reusable applications for the residue. This study is to propose a new and efficient method which is more wide range applications and environment friendly waste FRP regenerating system. New system is added with the cyclone sorting machine for airborne pollutions and modified cutting system for several glass fiber chips sizes. It also has shown the FRP chip fiber-reinforced concrete and fiber-reinforced secondary concrete applications with the waste FRP boat to be more eligible than existing recycling method.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.1
• /
• pp.98-103
• /
• 2002

The serum lipid-lowering effect of garlic was examined in hypercholesterolemic rats. The food intake was not significantly different by garlic powder supplementation. The inclusion of 1% garlic powder in a diets containing 1% cholesterol brought a reduction in the serum cholesterol and triglyceride. Liver lipids were not affected by the addition of l% garlic Powder in hypercholesterolemic rats. Earlier studies have suggested that the effect of garlic on serum cholesterol may be related to the sulfur-containing amino acids of products released during protein digestion. However, our results in rats fed garlic powder diet showed no specific effect on plasma free amino acid concentrations. In conclusion. this study clears shows that garlic intake is able to reduce the levels of serum cholesterol in hypercholesteroolemic rats. However, further studies have to be done in order to elucidate the mechanism underlying this phenomenon.

• Korean Journal of Food Science and Technology
• /
• v.20 no.4
• /
• pp.504-510
• /
• 1988

The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of $Hg^{+2}$ increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and ${\lambda}$max values of the iodine complex of the cold-water extractable ${\alpha}-D-glucan$ from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.837-842
• /
• 1995

Hot red pepper(Capsicum annum L.) has been extensively used as a spicy food additive and preservative in Korea. In this study, we investigated the effect of dietary hot red pepper powder on humoral immune response in rats. Sprague-Dawley rats were divided into 4 groups and fed experimental diets containing 0, 2, 5, 10% hot red pepper powder for 27 days. All groups were immunized with sheep red blood cells. In order to measure the immune response, plaque-forming cell number, agglutination titer, and serum antibody level were measured. Tissue ascorbic acid contents were also determined by high-performance liquid chromatogrphy. There was an increased plaque-forming cell number, agglutination titer, and serum IgG level in the groups supplemented with hot red pepper powder as compared to control. Tissure ascorbic acid contents in the hot pepper powder supplemented group were higher than those of control. The results suggest that the dietary hot red pepper powder enhances humoral immune response in rats, indicating that the hot pepper contains biological response modifier.