• Korean journal of food and cookery science
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• v.12 no.2
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.964-969
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• 1998

To investigated the anticarcinogenic activity of 70% ethanol extracts from various cereal in vitro, antimutagenic activity, inhibitory effect of DNA strand scission and tumor promotion were examined. The antimutagenic activity of the beans such as black bean and small red bean was generally higher than that of cereals examined. However inhibitory activity of 70% ethanolic extracts against DNA strand scission induced mitomycin C showed that millet, job's tear, black bean and soy bean among cereals and beans tested in this study inhibited effectively the DNA strand scission. Antioxidative activity of some cereal extracts determined by using linoleic acid model system showed that Job's tear, millet and black bean were higher antioxidative activity than other cereals and beans. Conventional short-term antipromoter assay system using activation of Epstein Barr virus (EBV) clearly demonstrated that sorghum, buckwheat, black bean and small red bean have inhibitory effects on promotion in cellular carcinogenesis.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.3
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• pp.189-197
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• 2022

This study investigated the antioxidant and yield properties of eight adzuki bean (Vigna angularis L.) cultivars grown under different mean temperatures and sunshine hours in 2020 and 2021. Compared to 2021, which had a normal mean temperature, 2020 showed a lower mean temperature during the pod-extension and grain-filling periods. In addition, due to frequent rainfall during the vegetative period in 2020, there were fewer hours of sunshine in 2020 than in 2021. The adzuki bean yield was approximately 13% lower in 2020 than in 2021 due to the decreased number of pods per plant and 100-seeds weight. 'Hongda' and 'Hongjin' cultivars showed more stable yields than the 'Arari' variety, which is the most commonly cultivated variety in Korea. Moreover, the 'Hongda' and 'Hongjin' cultivars had higher yields than the 'Arari' variety in both years. Compared to 2021, in 2020, when the weather conditions were unfavorable, both antioxidant levels and activity were higher. 'Hongda' had higher antioxidant levels and activity than the other cultivars over the 2 years. These results suggest that the antioxidant levels and activity were good in 2020, with an approximately 13% decrease in yield compared to 2021, which was a normal year with respect to mean temperature and sunshine hours.

• Korean Journal of Agricultural Science
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• v.15 no.1
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• pp.69-75
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• 1988

This experiment was carried out for the analysis of the ability of callus formation and differentiation in the eight Korean local varieties of adzuki beans (Phaseolus angularis). KLA 102 has the highest ability on the formation of callus (all tissues have 90 % over). Morphological heterogeneity (color and shape) of callus was well reflected to the cell constitution and cell meristematic activities. Meristemoid tissues and rooting were derived from only creamish-white color and soft region of callus.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.394-395
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• 2011

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.592-596
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• 2009

In this study, we investigated the levels of glutathione (GSH) and its oxidized form (GSSG) in more than 40 kinds of plant materials including seedling plants, grains, vegetables, and processed foods. The glutathione contents in the seedling plants were ranged from 0 to $120{\mu}mol/100g$. In addition, the different levels of glutathione were observed within the same family and between species. In the case of marketed grains and vegetables, azuki and kidney beans of leguminosae contained the high levels of glutathione, whereas glutathione was scarcely detected in the processed bean foods (bean paste, soybean sauce, etc.). Overall, a higher GSH content in food may contribute to a higher added value.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.37-45
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• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• Korean journal of applied entomology
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• v.32 no.2
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• pp.134-138
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• 1993

Larval densities and spatial distribution patterns of beet armyWorm, Spodoptera exigua, were studied in the welsh onion field located in Asan from June to November, 1991. During the period, there were two denslty-peaks;mid August and mid~late September. The larvae showed clumped distribution patterns. but the patterns changed into random as larval density decreased in Oct.ober. Each larval instar showed clumped pattern expect 6th instar surveyed on September 25, which distributed in a random pattern. The larval distribution pattern were also influenced by the host plants;clumped pattern on such host. as red pepper and welsh onion, versus random pattern on such hosts as chrysanthemum, peanut and soybean.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.9-14
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• 1990

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophobicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over $60^{\circ}C$ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2 M NaCl was added, surface hydrophobicity also increased at pH 4.5.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.13-19
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• 1990

Cowpea, mung bean, Kidney bean and red bean are simular properties. In order to elucidate the similarity among these four starches, some physicochemical properties of starches were compared. Water binding capacity of kidney bean and red bean (199%) starches are higher than mung bean and cowpea. The solubility, swlling power and optical transmittance of the four starches showed a similar pattern, but kidney bean and red bean starches had a lower swelling power than cowpea starches. Cowpea, mung bean, kidney bean and red bean starches had the blue value of 0.41, 0.47, 0.42 and 0.50, the alkali content of 8.4, 8.0, 4.13, 4.13, the amylose content of amylose of 30,000, 29,268, 52, 173 and 33, 611 and glucose unit per segment of amylopectin of 27.6, 26.8, 18.35 and 12.9 respectively. The results of X-ray diffraction studies showed A pattern for four starches.