• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.872-879
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• 2016

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of moringa (Moringa oleifera Lam.) leaf powder (MLP). The weight of muffins increased as the amount of MLP increased. The height and pH of muffins significantly decreased as the amount of MLP increased (P<0.05). The moisture content was higher in groups containing 3% MLP. The hardness was higher at 0% MLP. Cohesiveness decreased as the amount of MLP increased (P<0.05), whereas springiness was not significantly different among all samples. Chewiness and brittleness decreased with increasing MLP concentration. Substitution of wheat flour with MLP yielded muffins with a higher 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and total polyphenol content (P<0.05). Alcohol dehydrogenase and acetaldehyde dehydrogenase activity significantly increased upon addition of MLP (P<0.05). In the sensory evaluation, appearance scores of muffins were higher in groups containing 7% MLP, whereas taste, flavor, texture, and overall acceptability scores were lowest in muffins with 7% MLP. Therefore, up to 3% MLP can be incorporated into muffins to satisfy the sensory quality and functional needs of the consumer. Furthermore, this study proposes the possibility of development of various products using MLP.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.784-789
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• 2004

Acid production and growth of lactic acid bacteria, sensory properties, volatile odor components, and effects of freeze-drying on quality of kimchi prepared with whole, midlib, and leaves of Chinese cabbages ripened at $20^{\circ}C$ for 3 days were investigated. Salinities of whole, midlib, and leaf were 2.31, 2.03, and 2.68%, respectively, In kimchi pH of midlib was the lowest and that of leaf was the highest, while acidities of whole and midlib were higher than that of leaf. Numbers of lactic acid bacteria in whole and midlib were slightly higher than that of leaf. Overall acceptability, taste, and odor of kimchi and freeze-dlied/rehydrated kimchi prepared with whole or midlib were better than those of leaf. Volatile odor components such as ethanol and sulfur-containing components of kimchi prepared with whole or midlib were generally higher than those of kimchi prepared with leaf.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.585-592
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• 2012

This study was to investigate the quality characteristics and microbiological of simple preprocessed foods vege-ball with guava leaf powder (VB) for soup during storage at $4^{\circ}C$ and preparation of standard recipe. Lightness was increased during storage, but yellowness and redness were no significantly differences during storage, except for control. Hardness of VB increased with increasing guava leaves powder springness, cohesiveness significantly as a powder addition guava leaves was lower. DPPH, ABTS compared to the control showed higher levels in VB with increasing amounts significantly increased antioxidant activity (p<0.05). According to the sensory evaluation, VB 0.1% showed higher score in term of taste, flavor, overall preference. All the VB samples showed significantly lower values for acid, peroxide and than the control. Low level of total aerobic bacteria was detected during storage (<5.00 log CFU/g). Coliforms and yeast & mold were not detected during storage in VB samples. In conclusion, the addition of 0.1% with guava leaves powder would be useful way to enhance the anitoxidant quality and sensory characteristics of preprocessed food. The estimated storage was 8 days at $4^{\circ}C$.

• Proceedings of the Korean Information Science Society Conference
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• 2004.10c
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• pp.493-495
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• 2004

최근, 디지털 카메라와 디지털 캠코더처럼 디지털 장비가 대중화됨에 따라, 이미지 데이터가 급증하게 되었다. 이와 함께, 이미지 검색에 대한 요구도 증가하게 되었으며, 단순한 텍스트 검색이 아닌 이미지의 특징에 기반한 검색이 요구되고 있다. 특징 기반의 검색은 색상, 질감, 모양 등과 같은 특성에 기반한 검색으로 사람이 일일이 주석을 입력하는 방식보다 자동화가 가능하며, 빠르게 인덱싱할 수 있는 장점이 있다. 본 연구에서는 모양을 이용하여 이미지를 인덱싱 하였으며, 스케치된 식물의 잎 모양의 이미지를 이용 하였다. 또한, 식물의 잎에 뻗어있는 잎맥의 모양을 이용하여 검색의 정확도를 높였다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.156-161
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• 2003

농약과 방제기가 개발되면서 적은 노력과 비용으로 넓은 면적의 작물을 병과 해충으로부터 보호할 수 있게 되어 수확량이 대폭 늘어나고 농사도 안정적으로 지을 수 있게 되었다. 이렇게 방제작업이 손쉽게 되었으나 농약을 필요량보다 적게 뿌릴 경우 병해충을 충분히 방제할 수 없고, 많이 뿌릴 경우 비용과 환경오염을 증가시키는 또 다른 문제점에 부닥치게 되었다. 현재 사용되고 있는 방제기로 농약을 살포할 경우 노출된 작물의 잎에서는 농약이 흘러내리는 반면 수관내부에 감추어진 잎이나 병해충이 주로 발생되는 잎 뒷면은 농약 부착이 미흡하다. (중략)

• Korean Journal of Environment and Ecology
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• v.33 no.4
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• pp.472-480
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• 2019

Selection of the plant material for planting to reduce fine dust should comprehensively consider the visual characteristics, such as the shape and texture of the plant leaves and form of bark, which affect the adsorption function of the plant. However, previous studies on reduction of fine dust through plants have focused on the absorption function rather than the adsorption function of plants and on foliage plants, which are indoor plants, rather than the outdoor plants. In particular, the criterion for selection of fine dust reduction species is not specific, so research on the selection criteria for plant materials for fine dust reduction in urban areas is needed. The purpose of this study is to identify the priorities of eight indicators that affect the fine dust reduction by using the fuzzy multi-criteria decision-making model (MCDM) and establish the tree selection criteria for the urban planting to reduce fine dust. For the purpose, we conducted a questionnaire survey of those who majored in fine dust-related academic fields and those with experience of researching fine dust. A result of the survey showed that the area of leaf and the tree species received the highest score as the factors that affect the fine dust reduction. They were followed by the surface roughness of leaves, tree height, growth rate, complexity of leaves, edge shape of leaves, and bark feature in that order. When selecting the species that have leaves with the coarse surface, it is better to select the trees with wooly, glossy, and waxy layers on the leaves. When considering the shape of the leaves, it is better to select the two-type or three-type leaves and palm-shaped leaves than the single-type leaves and to select the serrated leaves than the smooth edged leaves to increase the surface area for adsorbing fine dust in the air on the surface of the leaves. When considering the characteristics of the bark, it is better to select trees that have cork layers or show or are likely to show the bark loosening or cracks than to select those with lenticel or patterned barks. This study is significant in that it presents the priorities of the selection criteria of plant material based on the visual characteristics that affect the adsorption of fine dust for the planning of planting to reduce fine dust in the urban area. The results of this study can be used as basic data for the selection of trees for plantation planning in the urban area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.503-508
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• 2005

The chemical properties of olive and bay leaves were investigated and analyzed to provide basic data for food materialization and processing. The moisture contents of olive and bay leaves were $3.95\%$ and $8.50\%$, respectively. The contents of crude protein, crude fat, crude ash and carbohydrates of olive leaf were $11.04\%,\;7.45\%,\;5.05\%\;and\;76.46\%$, respectively. And the contents of same those components of bay leaf were $7.23\%,\;7.21\%,\;3.72\%\;and\;81.84\%$, respectively. Glutamic acid $(1086.8\;mg\%)$and aspartic acid $(918.8\;mg\%)$ in olive leaf were major amino acids, glutamic acid $(621.2\;mg\%)$ and leucine $(558.6\;mg\%)$ in bay leaf were the major amino acids. The major free sugar of olive leaf was sucrose $(1.55\%)$. Whereas major free sugar of bay leaf was glucose $(1.54\%)$. Palmitic acid $(olive\;33.0\%,\;bay\;17.8\%)$ and linolenic acid $(olive\;31.1\%,\;bay\;35.2\%)$ were major fatty acid in crude fat of both olive leaf and bay leaf. The Ca contents were the highest in olive leaf $(929.6\;mg\%)$and bay leaf $(836.2\;mg\%)$. Vitamin A contents of olive and bay leaves were 5.10 mg/100 g and 6.49 mg/100 g, respectively. Vitamin C contents of olive and bay leaves were 36.64 mg/100 g and 13.86 mg/100 g, respectively. But vitamin $B_6$ and $B_{12}$ were not detected.

• Journal of Dairy Science and Biotechnology
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• v.37 no.4
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• pp.237-246
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• 2019

In this study, quality characteristics of yogurt supplemented with Angelica gigas Nakai leaf extract were examined. The pH of the yogurt ranged from 4.40 to 4.45 and the titratable acidity ranged from 0.96% to 0.98%. The viscosity tended to decrease with the addition of the Angelica gigas Nakai leaf extract, but did not affect stability during storage. In the range of 0.1% to 0.3%, lactic acid bacteria were present in the range of 1.9×10⁹ to 3.2×10⁹ CFU/mL. The decursin content in yogurt was quantitatively analyzed, depending on the addition of 0.1% to 0.3% of Angelica gigas Nakai leaf extract and was found to be 0.26 ㎍/g, 15.23 ㎍/g, and 23.57 ㎍/g respectively. Organic acid showed the highest generation of lactic acid. The antioxidant properties of yogurt were shown to increase with the addition of the Angelica gigas Nakai leaf extract. The sensory score of yogurt supplemented with 0.1% of the Angelica gigas Nakai leaf extract was highly valued, at a level similar to that of plain yogurt. Yogurt supplemented with 0.2% of the extract was rated above the normal score of 6.31 to 6.50. As shown by the results, the optimal concentration of Angelica gigas Nakai leaf extract for addition to yogurt was within 0.2%.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.879-885
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• 2013

This study investigates the quality characteristics of muffins prepared with various concentrations of akebia leaves powder. Muffins are prepared by additions of 0%, 2%, 4%, 6% and 8% powder to the flour for basic formulation. Heights decrease significantly when the amount of Akebia leaves powder increases. When the weight is being measured, there are no meaningful differences between the samples. As a result from measuring the colors, the lightness, redness and yellowness of muffins decrease as the concentrations of the powder increase. When measuring the texture of akebia leaves muffins, the hardness, cohesiveness, gumminess and chewiness decrease, but the springiness and adhesiveness increase as the concentrations of Akebia leaves powder increase. When the sensual qualities of the muffins are measured, the color, sweetness, softness and overall quality of all of the samples have shown significant differences, and the muffins containing 4% of Akebia leaves powder reveal the highest sensual quality indexes.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.672-680
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• 2015

In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Kalopanax pictus leaf powder. Antioxidant activity was estimated by DPPH free radical scavenging activity, reducing power, and total phenolic compound content in Kalopanax pictus leaf powder and cookies. The quality characteristics of Kalopanax pictus leaf cookies were estimated as spread factor, loss rate, leavening rate, color, texture and sensory evaluations. The moisture contents, spread factor, total phenolic acid content, DPPH free radical scavenging activity and reducing power of cookies significantly increased with increasing Kalopanax pictus leaf powder content, whereas the pH of the dough, hardness, and color values of cookies significantly decreased with increasing Kalopanax pictus leaf powder content. In the sensory evaluation, the scores for color, flavor and crispiness were high in cookies with 3% Kalopanax pictus leaf powder.