• Culinary science and hospitality research
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• v.21 no.3
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• pp.40-52
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• 2015

This study investigated the quality characteristics of cookies containing Kale powder, which is well known for its various functions and biological activity. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 5, 7 and 9%) of kale powder(KP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The spread factor and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of KP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% KP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% KP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that KP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.

• KOREAN POULTRY JOURNAL
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• v.34 no.11 s.397
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• pp.101-106
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• 2002

1980년대 산란 농가의 케이지는 대부분 A형이 주를 이루었으며, 1990년대에는 정부의 시설자금 지원이 본격화되면서 자동화$\cdot$대형화의 조류를 타고 외국산 직립식 케이지가 국내에 보급되기 시작하였다. 초기 직립식 케이지 설치로 평당 사육수수 증가가 가능했지만 자동화에 대한 지식 부족으로 질병과 생산성이 떨어지는 역효과도 있었다. 10년 이상 직립식 케이지에 적응하다 보니 노하우가 축적되어 대형 농장 위주로 직립식 케이지 설치가 증가하였고, 관리면에서도 안정을 보여주고 있다. 그러나 IMF이후 외국산 케이지를 설치하는 농가도 줄어들었고, 설상가상으로 정부의 시설자금 지원도 중단된 상태여서 외국산 케이지 보급이 소강상태를 보이다 최근에 와서 다시 설치가 증가하고 있다. 이와 관련하여 국내에 보급된 케이지 관리실태와 A/S현황을 알아보았다.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.187-200
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• 2015

The purpose of this study was to examine the quality of muffins with 0, 3, 6, 9, and 12% kale powder. The specific gravity of muffins prepared by adding kale powder was higher than the control group. The height of the muffins was not significantly different among all sample groups. The weight of muffins with 9% kale powder was higher than other samples. The volume and specific loaf volume of muffins decreased with the addition of kale powder. The baking loss rate of muffins decreased with the addition of kale powder. The moisture content of the samples with kale powder was higher than the control group, whereas pH was lower than the control group. DPPH radical scavenging activity of the control group was 25.70%, but the samples with kale powder ranged from 34.80 to 53.70%. In color, the L value decreased, but the b value increased significantly with the addition of kale powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of the muffins significantly decrease by addiction of kale powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture, and overall preference of groups with 3% and 6% kale powder did not show any significant differences, and the scores were higher than the control group. Based on these results, thus, using less than 6% kale powder would be proper to make muffins.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.332-342
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• 2022

Kale (Brassica oleracea var. acephala) is one of the most frequently consumed leafy vegetables globally, as it contains numerous nutrients; essential amino acids, phenolics, vitamins, and minerals, and is particularly rich in glucosinolates. However, the differences in the biosynthesis of glucosinolates and related gene expression among kale cultivars has been poorly reported. In this study, we investigated glucosinolates profile and content in three different kale cultivars, including green ('Man-Choo' and 'Mat-Jjang') and red kale ('Red-Curled') cultivars grown in a vertical farm, using transcriptomic and metabolomic analyses. The growth and development of the green kale cultivars were higher than those of the red kale cultivar at 6 weeks after cultivation. High-performance liquid chromatography (HPLC) analysis revealed five glucosinolates in the 'Man-Choo' cultivar, and four glucosinolates in the 'Mat-Jjang' and 'Red-Curled' cultivars. Glucobrassicin was the most predominant glucosinolate followed by gluconastrutiin in all the cultivars. In contrast, other glucosinolates were highly dependent to the genotypes. The highest total glucosinolates was found in the 'Red-Curled' cultivar, which followed by 'Man-Choo' and 'Mat-Jjang'. Based on transcriptome analysis, eight genes were involved in glucosinolate biosynthesis. The overall results suggest that the glucosinolate content and accumulation patterns differ according to the kale cultivar and differential expression of glucosinolate biosynthetic genes.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.645-650
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• 2008

The effects of various levels of dietary dried whole crop of kale (0.1%, 0.3%), dried peel of kale (0.3%), dried whole crop of Angelica keiskei (Koidz) (0.1%, 0.3%), and peel of Angelica keiskei (Koidz) (0.3%) in egg-laying performance were studied with 560 ISA brown layers for a period of 12 weeks. No significant differences were recognized between the treatments and control in egg production, feed intake and egg mass. The quality of egg and eggshell were not different among treatments but egg yolk color was improved in the both of whole crop and peel of kale and Angelica keiskei (Koidz). Vitamin and polyunsaturated fatty acid concentration of eggs increased in treatments compared to control but were not significantly different from controls. In conclusion, dried peel of kale and Angelica keiskei (Koidz) supplementation in laying hens diet improved egg yolk color, and improve vitamin concentration of chicken eggs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.668-674
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• 2014

The objective of the present study was to investigate the protective and free radical scavenging effects of conventionally and organically cultivated kale juices against oxidative damage in $LLC-PK_1$ cells. The DPPH, NO, $O_2{^-}$, and ${\cdot}OH$ radical scavenging activities of organically cultivated kale were higher than those of conventionally cultivated kale juice. Oxidative damage induced by AAPH (2,2'-azobis(2-amidinopropane) dihydrochloride), SNP (sodium nitroprusside), pyrogallol, and SIN-1 (3-morpholinosydnonimine) led to loss of cell viability and increased lipid peroxidation in LLC-PK1 cells, whereas treatment with vegetable juices, especially organically cultivated kale juices, significantly increased cell viability and inhibited lipid peroxidation in a dose-dependent manner (P<0.05). These results suggest that organically cultivated kale juices have protective roles against oxidative stress induced by free radicals.

• Food Science and Preservation
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• v.6 no.4
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• pp.417-423
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• 1999

Quality changes of crown daisy and kale were investigated during storage at 10$^{\circ}C$ after washing with cooled electrolyzed acid water at 3 times in 2 min. Total count and coliform count of crown daisy and kale after immersion in electrolyzed acid water were decreased to 1/130 and 1/1,170 of non-immersed crown daisy and to l/870 and l/470 of non-immersed kale. However total count and coliform count were increased to the similar levels of non-immesed and tap water immersed one after 6 days of storage. Weight loss of crown daisy and ka1e were lower than others for 3 days of storage but higher than that of one after that time. Decay rate of crown daisy and kale immersed electrolyzed acid water showed lower than that of non-immersed and tap water immersed one for 6 days. In case of kale, rupture strength was higher than others at just after immersion and showed similar values after initial storage period. Color value of both crown daisy and kale showed high L, b and low a value in the order of electrolyzed acid water, tap water and non-treatment. Chlorophyll content of crown daisy and kale were lower than those of others just after immersion in electrolyzed acid water, but showed rapid reduction in the order of non-treatment. tap water and electrolyzed acid water after 6 days. Overall organoleptic properties of crown daisy and kale in immersion electrolyzed acid water were higher than those of others.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.829-834
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• 2015

To decrease excessive sugar intake, and increase vegetable and calcium intake, we manufactured sugar free fruit-vegetable jam containing calcium and fructo-oligosaccharide to substitute for sucrose. We evaluated jam for physico-chemical and sensory properties. When the amount of apple was replaced with the amount of kale, $^{\circ}brix$ decreased, whereas there were no significant changes in pH. As the amount of kale increased, lightness and yellowness increased. However redness did not show trend to increase or decrease. In the texture profile analysis, hardness, springiness, cohesiveness, gumminess and chewiness significantly decreased with increased amount of kale, but adhesiveness gradually increased. The sensory parameters including taste, flavor, color, spreadability and overall acceptance of jam added 10.0~12.0% amount of kale were the highest acceptance. As the amount of kale added in the jam, sensory properties decreased. In general, when sugar free fruit-vegetable jam was manufactured, apple and kale ratio of 3:1 or 4:1 was considered appropriate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1187-1193
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• 2010

To elongate the shelf-life of Angelica keiskei and Brassica loeracea var. acephala vegetable juices, UV irradiation was used and the changes of antioxidant activity and nitrite scavenging ability were investigated. The content of polyphenols of vegetable juices were slightly reduced by UV treatment and/or storage period. The DPPH radical-scavenging activities of the vegetable juices treated by UV were higher than that of control but were not changed during storage. However, $ABTS{\cdot}^+$ reducing activities of the vegetable juices were reduced by UV treatment. The $ABTS{\cdot}^+$ reducing activity of Brassica loeracea var. acephala juice was lower when the flow rate was slower. The ferrous ion chelating effects of Angelica keiskei vegetable juices were reduced by UV treatment. In contrast, the ferrous ion chelating effects of Brassica loeracea var. acephala vegetable juices were not different from those of right after manufacturing. The ferrous ion chelating effects on both vegetable juices increased during storage periods. The inhibitory activity of lipid oxidation was decreased slightly by UV treatment on vegetable juices. The nitrite scavenging ability of Angelica keiskei and Brassica loeracea var. acephala vegetable juices treated by UV irradiation was not different from that of control. The nitrate scavenging abilities of vegetable juices in pH 1.2 were higher than those in pH 3.0 and 4.2.

• Magazine of the Korea Concrete Institute
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• v.14 no.5
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• pp.15-20
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• 2002

갱폼이라 함은 주로 고층 아파트에서와 같이 평면상 상ㆍ하부 동일 단면 구조물에서 외부벽체 거푸집과 거푸집 설치ㆍ해체작업 및 미장ㆍ치장(견출) 작업발판용 케이지(cage)를 일체로 제작하여 사용하는 대형 거푸집을 말한다. 여기서 케이지는 갱폼에서 외부벽체 거푸집 부분을 제외한 부분으로 거푸집 설치ㆍ해체작업, 후속 미장, 치장(견출) 등 작업을 안전하게 수행하는데 필요한 작업발판, 안전난간 등으로 구성되어 갱폼 거푸집에 결합된 부분이며, 상부 케이지는 갱품 케이지의 4단 작업발판 중 거푸집 설치ㆍ해체작업용으로 사용되는 상부 2단 작업발판 구성 부분이고, 하부 케이지는 미장ㆍ치장(견출) 작업용으로 사용되는 하부 2단 작업발판 구성 부분을 말한다.(중략)