• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.338-345
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• 1987

The Physicochemical properties of six varieties of domestic orange and orange juices which were grown and produced in Korea, were analyzed their qualities, including taste evaluation based on the amount and the ratio of sugar and acid The physicochemical properties of mandarin were as follows soluble solid $10{\sim}11^{\circ}$ Bx, total acidity $0.76{\sim}1.20%$ ratio of sugar and acid $7.9{\sim}13.8$. Sugars of orange are mainly composed of sucrose, glucose, fructose. The sucrose content of mandarin was a little higher than that of sweet orange. The organic acids in orange were mainly citrate and malate. The content of these two acid in oranges were 0.8-1.4%. Mandarin type oranges tastes more sour than sweet orange. Hesperdin existed 30.8-67.5mg% in oranges. Naringin, one of the bitter components. was not detected in both varieties. The optimum sweetness and acid content were determined based on the results of sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.444-452
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• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

• Food Science and Preservation
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• v.30 no.5
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• pp.868-874
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• 2023

This study aimed to investigate the drying characteristics of Caragana sinica Rehder flowers, which are basic data necessary for increasing utilization. The flowers were harvested in mid-April and dried at different hot-air temperatures (50-90℃), and the physicochemical properties of the dried flowers were analyzed. It was found that the drying rate was proportional to the air temperature. The visual color of dried flowers was relatively strong in green when dried at 50℃, while browning was relatively severe when dried at 90℃. The greenness (-a^* value) of the mechanical color of the powder decreased with increasing temperature, and the yellowness (b^* value) decreased with increasing temperature above 70℃. The soluble solids of the hot water extract were maintained at a certain level after increasing up to 70℃, and the pH decreased with increasing temperature. The total polyphenol contents tended to increase with increasing temperature, and DPPH radical scavenging activity did not show a significant change after increasing up to 70℃. These results suggest that the hot-air drying temperature had a significant effect on the physicochemical characteristics of the C. sinica flower. The appropriate hot-air drying temperature was judged to be less than 50℃ for maintaining the unique color, and approximately 70℃ considering the high hot-water extraction yield and antioxidant capacity.

• Korean Journal of Plant Resources
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• v.34 no.2
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• pp.144-155
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• 2021

This study was conducted to analyze community structure and species composition of Abies koreana forest. Field survey was carried out from June, 2019 to 2020, September. 121 plots (20×20 m) were set up, 5 herb layer plots (3×3 m) were constructed for each plot, and there, Diameter at Breast Height(DBH), height, environmental factor were measured. It was analyzed that water stress did not have a significant effect on the factors affecting the growth of A. koreana in Mt. Halla-san, and in the case of Mt. Deokyu-san, the more forest stands located at the ridge, the higher the tree density. It was found that the factors affecting the distribution of Abies koreana were not consistent according to the environment of study site.

• Korean Journal of Soil Science and Fertilizer
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• v.31
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• pp.36-44
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• 1998

우리 나라에서 토양의 점토광물에 관한 최초의 연구는 1958년 김제지방의 답 토양에 관한 연구로 (Dewan, 1958)시작되었다. 1960년대 시작하여 1970년대 까지는 주로 토양점토광물의 동정이 이루어 졌다. 점토광물의 동정(同定)에 사용된 잔적토(殘積土)(Residual Soil)로는 화강암(花崗岩), 화강편마암(花崗片麻岩), 현무암(玄武岩), 석회암(石灰岩), 혈암(頁岩), 제(第)3기층(紀層), 홍적층(洪積層) 유래 토양과 토양종류별(土壤種類別)로는 과부식회색토(寡腐植灰色土), 염류토(鹽類土), 충적토(沖積土), 적황색토(赤黃色土), 화산회토(火山灰土), 퇴적토(堆積土), 갈색토(褐色土), 암쇄토(岩碎土), 저위생산답(低位生産畓)이였으며, 토양점토광물(土壤粘土鑛物)과 작물수량성(作物收量性) 관계에 관한 연구가 실시되었다. 1980년대에 들어와서는 토양중의 1차광물과 점토광물의 풍화에 대한 안정도와 1차광물의 동정이 행해졌으며, 이밖에 Kaolinite 입자의 전하에 관한 연구등 점토광물의 흡착과 활성 연구, 점토광물의 토양개량재로서의 흡착과 화학적 특성 변화 연구와 점토광물의 토양개량 시용효과에 관한 연구가 행해졌다. 1990년대에 들어와서는 토양 중의 1차광물과 점토광물의 정량에 대한 자료가 축척되었고, 토양의 풍화에 대한 안정성과 생성기작, Zeolite와 새로운 광물이 합성되었다. 또한 합성광물을 이용한 농업과 산업광물로의 응용성 환경 산업에서의 적용가능성에 대한 평가가 시도되었다. 토양의 점토광물의 조성에 관한 연구는 토양 모재를 중심으로 이루어졌는데, 화강암(花崗岩)에서는 Halloysite, 화강편마암(花崗片麻岩)에서는 Kaolinite, Metahalloysite, Illite, 산성암(酸性岩)에서는 Kaolinite, Venrmiculite와 Chlorite의 중간광물, 현무암(玄武岩)에서는 Illite, Kaolinite, Vermiculite, 석회암(石灰岩)에서는 Vermiculite-Chlorite 중간광물, Kaolinite와 Illite, 혈암(頁岩)에서는 Kaolinite, Halloysite, Illite 외 Vermiculite-Chlorite, 화산회토(火山灰土)에서는 Allophane이 주광물이었다. Soil Taxonomy와 토양광물과의 관계에서, 답 토양에서는 Entisols의 주점토광물은 2:1형과 1:1형 광물이지만 Inceptisols와 Alfisols에서는 Halloysite가 대부분이다. 밭 토양의 경우는 Alfisols의 주점토광물은 Vermiculite, Illite, Kaolinite이었고, Ultisols에서는 Vermiculite-Chlorite 중간광물이었다. 산림토양에서는 Inceptisols중에서 Andept는 Allophane, Alfisols에서는 2:1 광물이지만, Ultisols에서는 Halloysite이다. 모재별 조암 광물의 풍화와 점토광물의 생성과정에서 화강암(花崗岩)과 화강편마암(花崗片麻岩)의 장석류(長石類)는 kaoline광물로, 이 밖의 운모광물(雲母鑛物), 녹니석(綠泥石), 각섬석(角閃石), 휘석(輝石)으로부터 생성된 illite, chlorite, vermiculite는 풍화중간에 혼층단계(混層段階)를 거쳐서 kaoline 광물로 풍화된다. 석회암(石灰岩) 토양의 smectite가 Mg농도가 높은 토양용액으로부터 침전되어 생성되었거나 운모 또는 chlorite에서 유래된 vermiculite의 변성작용에 의해 생성되고, 혈암(頁岩)토양의 점토에 illite가 주로 풍화에 저항성이 큰 미립자의 함수백운모(含水白雲母)로부터 유래되며, 현무암(玄武岩) 중의 장석류(長石類)는 kaoline광물로, 휘석(輝石)은 chlorite${\rightarrow}$illite의 풍화과정을 거친다. Zeolite, 함불석 Bentonite, Bentonite 등 우량점토 광물이 분포과 광물조성, 이화학적 특성이 조사되었고, 토양의 물리적, 화학적 성질의 개선을 필요로 하는 토양의 개량을 위해서 Bentonite, Zeolite, Vermiculite 등의 토양 개량재(改良材)로서의 기초연구와 이들 개량재 시용효과에 관한 연구 등이 주로 논토양에서 수행되었다. 점토광물과 수량관계를 보면 Montmorillonite를 주점토광물로 함유된 답 토양의 수도수량이 1:1 광물을 주점토광물로 함유하고 있는 토양에서의 수도수량 보다 높았다. 토양광물에 관한 기초연구(基礎硏究)로서 양이온교환능과 포화이온의 영향, 입자의 전기화학적 성질, 흡탈착 성질, 표면적과 등전점, 해성점토에 대한 압밀점토(壓密粘土)의 변형율(變形率)의 추정 등이 주로 연구되었다. 부가가치가 낮거나 폐기되는 광물을 이용하여 토양개량재 혹은 흡착제를 형성하는 연구가 알카리 처리에 의한 Zeolite 합성에 집중되었다.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.62-67
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• 1991

The characteristics of Tongjinbyeo(Japonica) and Samgangbyeo($J{\times}Indica$) rice starches including physicochemical properties, differential scanning calorimetry and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Tongjinbyeo starch with 2.2N HCI for 48 hr was higher than that of Samgangbyeo starch. Apparent first order reaction of starches was slow reaction for first period, and fast reaction second period on the datum point of acid treatment 24 hr. Absorbance at ${\lambda}_{max}$ and 680 nm, and ${\lambda}_{max}$ of iodine stained starch and amylose content decreased upon acid treatment. But water binding capacity, swelling power and solubility considerably increased as hydrolysis progressed. Relative crystallinity of two starches increased with acid treatment, and that of Tongjinbyeo starch was higher than that of Samgangbyeo starch. Differential scanning colorimetry(DSC) data continuously decreased for lintnerization periods, and those of Tongjinbyeo starch have higher than those of Samgangbyeo starch. The onset temperature of starch by DSC continuously decreased by treatment, but conclusion temperature increased until 24 hr and then decreased. The enthalpy for gelatinization decreased for both starches. Degree of hydrolysis of lintnerized Tongjinbyeo starch with glucoamylase was slightly higher than that of Samgangbyeo starch.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.633-641
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• 1991

Mook, a traditional gel food in Korea, has been made from mainly acorn, buckwheat, and mungbean starches (Mook Starches). Corn, rice, wheat starches (Non-Mook Starches) are not used due to their weak gelation power. In order to know the effects of properties of starch on gelation, some physicochemical properties, molecular structure, and starch lipid of these six starches were investigated and compared with gel hardness. Both amylose content and gel hardness of starches were in order of mungbean, acorn, buckwheat, wheat, corn, and rice and these two parameters showed a very good correlation (r=0.95). The amyloses of Mook Starches had larger molecular size (${\overline}D.P._{n}=1,080{\sim}1,580\;vs\;670{\sim}1,120$ for Mook Starches and Non-Mook Starches, respectively), more average number of chain ($2.9{\sim}5.4\;vs\;1.7{\sim}2.5$), and shorter average chain length ($290{\sim}390\;vs\;390{\sim}450$) than those of Non-Mook Starches. Also, Mook Starches had longer average chain length ($22.2{\sim}22.6\;vs\;18.9{\sim}21.3$) of amylopectin and less starch lipid content ($0.12{\sim}0.49\;vs\;0.68{\sim}1.26%$) than Non-Mook Starches. These properties had good correlations with gel hardness (r=0.76-0.84). Consequently, the gelation power of Mook Starches was thought to be derived from their high amylose content and other properties of starches.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.832-841
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• 1998

In order to economically utilize flour brew with Bifidobacterium bifidum as a bread improver, the effect of flour brew on the rheological properties of dough, growth curve and acid production, and symbiosis with yeast were investigated. Growth of bifidobacteria was not increased more than initial seed volume but was consistent during 24 hours of incubation. pH was decreased and T.T.A was increased up to 12 hours of incubation. Symbiosis between bifidobacteria and yeast was little. Bifidobacteria produced more lactic acid than acetic acid in flour brew and the opposite in skim milk broth. This result was inferred from Lactobacillus sp. inherent in flour. On rheological properties of dough, farinograms of flour showed progressively decreasing baking absorption, mixing time and stability as the amount of flour brew increased. The validation of extensograms showed that R/E ratio linearly increased with increment of flour brew, and nearly doubled in all treatments comparing to that of control, which suggest the reduction of actual fermentation time. On visco/amylograms, malt index increased with addition of flour brew, accordingly showing the decrease in viscosity. Break down and set back value decreased with increment of flour brew, suggesting that staling rate of bread can be delayed.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.261-266
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• 1984

Soymilk residue was washed separately with acetone, ethanol, isopropyl alcohol and n-hexane, and then dried at $45^{\circ}C$. The dried residues were evaluated for drying rate, color and chemical and functional properties. Washing with acetone resulted in the shortest drying time (1hr) and the highest in protein content (48.8%) and in Hunter 'L' value. The dried residues after treatment with acetone and alcohols showed relatively high values of 4.3-4.7g/g and 8.5-8.7g/g in oil and water absorption, respectively. Addition of the acetone treated residue to wheat flour at a level of 10% affected little in Amylograph viscosity while those treated with other solvents caused a significant decrease in the viscosity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.