• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.127-132
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• 1984

Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to $-5^{\circ}C$ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.20-26
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• 2016

This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin $B_1$ in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice ($60.10^{\circ}C$). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.

• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.299-304
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• 2012

In this work, we experimented with the two-fluid fogging system that eco-friendly prevents whiteflies in greenhouses in order to find the optimal concentration of oleic acid supplied through the system and to evaluate the control value of three consecutive treatments. The first experiment, which was to find the optimal concentration of oleic acid, used "Dotaerang Gold" tomatoes grown in stand-alone plastic greenhouse at Buyeo Tomato Experiment Station. We tested three levels of concentration of oleic acid, which were 0, 2000, and 4000 ppm. The second experiment, which was to evaluate the control value of three consecutive treatments of oleic acid, used "Rokusanmaru" tomatoes grown in Venlo type glasshouse at Gyeonggi-Do Agricultural Research & Extension Services. In this experiment, oleic acid of 2000 ppm was applied three times with two days intervals. The number of whiteflies was counted 2 two days after the last application of oleic acid. Even when oleic acid was not being applied, the two-fluid fogging system was run from 9:00 am to 5:00 pm whenever the temperature is higher than $25^{\circ}C$ or the humidity is lower than 75%. In the first experiment, the control value was 81.6% with 2000 ppm of oleic acid and 93.6% with 4000 ppm. It means that the higher the concentration is, the greater the control value. In the second experiment, 2000 ppm treatment resulted in 85.8% of the control value, which is higher than the required standard for insecticides. Hence, spraying oleic acid with the concentration of 2000 ppm three times with two days intervals turned out to be a very effective in the eco-friendly prevention of whitefly.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.1
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• pp.9-16
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• 2022

Rice is one of the most important staple foods in Wnju, Jeonbuk, South Korea. However, rice consumption has dramatically decreased as eating habits have diversified owing to rapid economic growth. Recently, floury endosperm rice varieties have been developed to invigorate the rice processing industry, because dry-milled rice flour is economically and environmentally suitable for massive rice flour distribution. The National Institute of Crop Science has developed 'AromaT', an early-maturing black rice with floury-endosperm, suitable for tea and dry milling. 'AromaT' was derived from a cross between 'Suweon542' as the floury endosperm source and 'Heugjinju' as the black and aromatic source. In this study, 'AromaT' and its parents, 'Suweon542' and 'Heugjinju', were analyzed for agronomic traits, anthocyanin content, and their major physicochemical properties by different planting date. The field experiment was conducted in Wanju, Jeollabuk-do Province, South Korea, in 2019. The transplanting dates were May 30 (ordinary season), June 25 (double-cropping season), and July 10 (late season). The yield performance of brown rice 'AromaT' was 330 kg/10 a in the double-cropping cultivation method and was the highest among the transplanting dates. The floury endosperm of 'AromaT' was derived from 'Suweon542' containing 'flo7', located on chromosome 5 and known to control floury endosperm. With the late planting date, the anthocyanin content of 'AromaT' was 570.5 mg/100 g, much higher than that of 'Heugjinju' (376.3 mg/100 mg). The brown rice of 'AromaT' also exhibited the pop-corn-flavoring 2-acetyl-1-pyrroline, exclusively detected in aroma rice varieties. The average particle sizes of 'AromaT' and 'Suweon542' were 67.12 ㎛ and 70.9 ㎛, respectively, lower than that of 'Heugjinju' (95.5 ㎛) with a black transparent endosperm. The average damaged starch content of 'AromaT' was 8.1%, lower than that of 'Heugjinju' (10.05%) and Suweon542 (9.5%). As a result, 'AromaT' with high anthocyanin content, fine particle size, and low damaged starch content is expected to provide a new rice material in various processing fields.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.74-77
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• 1993

In an attempt of develop composite flours, Korea yam (Dioscorea batatas) was investigated in terms of the physicochemical properties and sensory evaluation with doughnut. Yam had 76.10% of water, 18.63% of carbohydrate, 4.03% of crude protein, 0.27% of fat, 1.02% of ash and 17.20% of starch. Compositions of the free sugar in yam flour were glucose, fructose and sucrose, which of amounts was about 30% respectively. The major free amino acids of yam were Serine, Arginine & Alanine, which consisted of 70.3% of the total free amino acids. Most amino acids of yam were Glutamic acid, Aspartic acid & Arginine which consisted of 47% of total amino acids. As the amount of yam flour in doughnut was increased the oil absorption rate was lower. In the sensory evaluation, control and 10% flour group did not show any significant difference in all category of sensory characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.338-345
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• 1996

매운맛 선호도가 성인병 발생에 미치는 영향에 관한 영양생화학적 기초자료를 확보하기 위해, 매운맛을 좋아하며 즐겨먹는 사람과 싫어하며 적게 먹는 사람을 대상으로 하여 매운맛 선호도에 따른 식품섭취유형, 영양소 섭취상태, 나아가 혈중 지질 및 항산화성 비타민 수준에 미치는 영향을 조사하였다. 남자대상자의 경우 매운맛 선호도가 높은 그룹의 육류와 당질식품 섭취량이 선호도가 낮은 그룹의 경우 보다 적으며, 여자대상자는 매운맛 선호도가 높은 그룹의 고춧가루와 김치 섭취량은 그렇지 않은 그룹에 비해 유의적으로 많았다. 일일 평균 영양소 섭취 상태는 매운맛 선호도가 낮은 군에게서 부족한 경향을 띠었으며, 특히 항산화성 비타민이 부족한 것으로 나타났다. 한편, 매운맛을 좋아하는 그룹이 그렇지 않은 그룹에 비해 혈중 중성지질 및 총 콜레스테롤 수준은 약간 낮은 경향을 띠었다. 또한, 매운맛 선호도가 낮은 그룹에 비해 매운맛 선호도가 높은 여자 그룹의 혈중 비타민 C 수준이 높았으며, 남자의 경우 비타민 A 및 베타카로틴이 높은 것으로 나타났다. 이들 결과로 보아, 매운맛 선호도는 식품 섭취 유형에 영향을 미치며, 나아가 혈중 지질 및 항상화성 비타민 수준에 긍정적인 영향을 미치는 것으로 평가된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.363-367
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• 1983

Low salt fermented products of anchovy, Engraulis japonica, caught in the coasts of East Sea of Korea, were prepared tentatively and also discussed the retarding effect of rancidity of the product by the addition of BHA or red pepper. Fresh anchovies were purchased from Kichang fish market. The raw samples were mixed with $8\%$ table salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper and filled in the glass bottles and sealed with the cap. Conventional fermented product of anchovy as a control was prepared from fresh anchovy and $20\%$ salt only. After preparation, the products were fermented for 90 days at room temperature. Amino-nitrogen, TBA value, peroxide value and viable counts of bacteria of these products were determined and also evaluation of their qualify was compared with control product by sensory evaluation during fermentation. Amino-nitrogen contents of the low salt products reached a peak in 55 days of fermentation, and the volatile basic nitrogen contents ranged $100\;mg\%$ even after 90 days of fermentation. Thiobarbituric acid value of the product with $0.02\%$ BHA showed a little increase up to 65 days of fermentation regardless of salt contents, while that of the control product increased sharply up to 65 days and then decreased gradually. BHA was effective on retarding rancidity of fermented products of anchovy and red pepper was also slightly effective. All the products showed the highest cell population in about 55 days of fermentation. Judging from the results of analysis and sensory evaluation, the low salt fermented product of anchovy could be prepared with $8\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper to the fresh round anchovy.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.266-271
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• 1992

The contents of capsaicinoids, free sugars and organic acids of 10 Korean varieties of red pepper power were measured and the sensory properties of their water extracts were compared in order to investigate the influence of the composition of taste components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied widely depending on the varieties; total capsaicinoid content varied from 0.029 to 0.296%, free sugar $8.45{\sim}15.21%$ and organic acid $4.58{\sim}17.54%$. Capsaicinoid contents, especially dihydrocapsaicin content, were highly correlated with the pungent taste of the water extract of red pepper powder (r=0.870), but did not show significant relationship to the overall sensory acceptability. The sensory overall acceptability was highly influenced by the contents of total sugar (r=+0.815), reducing sugar (r=+0.805), glucose (r=+0.814) and fructose (r=+0.787). Multiple regression with total sugar $(X_1)$, total capsaicin $(X_2)$ and total organic acid contents $(X_3)$ increased the correlation coefficient for sensory acceptability(Y) to R=0.9008. From the result, a regression equation of $Y=0.9808X_1-10.7526X_2-0.1664X_3-4.1147$ was obtained.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.768-775
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• 2005

Lentinus edodes powder was added at 1-3%(w/w) to improve functional properties of jocheong. Content of crude protein, ash, crude lipids, total mineral, free sugar and reducing sugar increased with increasing amount of L. edodes powder, while viscosity and solid and carbohydrate contents decreased. Through amino acid analysis, 17 amino acids were identified and quantified, glutamic acid being the major amino acid. No significant differences were observed in fatty acid composition and pH between control and L. edodes powder-added jocheong. Addition of mushroom powder in jocheong decreased lightness, yellowness and redness in Hunter's color value. Sensor score of jucheong containing 1% of L. edodes powder was similar to that of control. Results showed jocheong containing less than 2% L. edodes powder gave highest scores in quality characteristics and sensory evaluation.