• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.229-234
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• 2011

This study investigated quality characteristics of 4 year-old ginseng by enzymatic hydrolysis conditions to increase utilization. Ginseng was ground after steaming and was each treated with hydrolase A, B, C and D. When quality characteristics by the enzymes were examined, no significant difference was observed with pH of 5.5~5.6 and the sugar content of 4.0~4.33. The crude saponin content was the highest in ginseng treated with D, followed by B, C and A. The crude saponin, the reducing sugar and the total sugar contents increased until 0.3% (w/w) concentration in enzyme D with no significant difference by its concentration. Although active ingredients increased with time passage of hydrolysis, no significant change was found after three hours and the crude saponin content was the highest when ginseng was treated at $60^{\circ}C$. From these results, optimum conditions for 4 year-old ginseng were $60^{\circ}C$ for 3 hours with 0.3% (w/w) enzyme D, and under these conditions the reducing sugar, the total sugar and the crude saponin contents recorded 18.11, 36.21 and 4.23 mg/g, respectively. Therefore, enzymatic hydrolysis was found to be effective in increasing active ingredients of 4 year-old ginseng with various usages expected.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.

• Journal of Mushroom
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• v.15 no.4
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• pp.237-243
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• 2017

In order to develop fermented silkworm "Dongchunghacho" (Paecilomyces tenuipes) with improved absorption and increased effectiveness, we fermented Dongchunghacho using four kinds of microorganisms, viz., lactic acid bacteria, Bacillus subtilis, Natto bacillus, and yeast. A total of 15 samples were fermented using a combination of microbial inoculation culture and conditions to produce fermentation products. The contents of basic components such as sugar, reducing sugar, protein, total polyphenol, and total flavonoid were examined as well as the antioxidant, tyrosinase inhibitory, and thrombolytic activities of the fermented products were analyzed. We observed that reducing sugar and protein contents decreased in most of the fermented products, but the products fermented using yeast exhibited higher sugar content and, thus, higher sweetness. Total polyphenol content and antioxidant activity did not increase in fermented products compared to non-fermented Dongchunghachos, but total flavonoid content and tyrosinase inhibitory and thrombolytic activities increased by fermentation. In particular, total flavonoid content and tyrosinase inhibitory and thrombolytic activities primarily increased in the products fermented using yeast and lactic acid bacteria. However, it was not possible to confirm the increase in these activities in samples fermented by single fermentation using only yeast. Therefore, we propose that it will be possible to develop fermented food from silkworm Dongchunghacho (P. tenuipes) with excellent health benefits through additional study of multiple fermentation conditions using lactic acid bacteria and yeast.

• Food Science and Preservation
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• v.22 no.4
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• pp.490-497
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• 2015

This study was performed to improve the availability of reed and quality of traditional Yakju by using roasted reed. The pH of sprout Yakju was 3.43, whereas the pHs of other Yakjus were 3.57. No remarkable differences were observed in contents of total titratable acids and reducing sugars. Color changes were measured by Hunter's color value; L value decreased, whereas redness (+a) and yellowness (+b) increased during fermentation. Ethanol content of Yakjus prepared with sprout and root were 15.30% and 15.28%, respectively, which were lower than that of control Yakju (15.31%). However, there were obvious differences of ethanol contents in three types of Yakjus. The major free sugar and organic acid were glucose and lactic acid, respectively. The total polyphenol contents of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%) were much higher than that of control Yakju (2.56 mg%). The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activities of sprout Yakju and root Yakju were higher than those of control Yakju. Yakju prepared from 0.3% addition of sprout showed the highest score in overall preference from the sensory test.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.742-746
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• 2013

This study was conducted to investigate the effect of different steaming and drying temperature conditions on the physicochemical characteristics of pumpkin powder. All the samples were steamed for 30 or 60 s and then were dried using hot air at 40, 50, 60, and $70^{\circ}C$. The moisture content decreased with an increase in the hot-air drying temperature, while the soluble solid content and yield increased. The color values, L, a, and b of the pumpkin powder decreased with increasing hot-air drying temperature. The pumpkin powder, which was steamed for 60 s had the highest water absorption and water solubility indexes. The carotenoid content of pumpkin powder was mostly destroyed with the increase in the steaming and drying temperatures. The total sugar and reducing sugar contents increased with increasing steaming and drying temperatures. Thus, the steaming and dehydration temperature conditions influenced the physicochemical characteristics of the pumpkin powder.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.286-295
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• 2017

This study was performed to develop a liquid flavoring material from Tenebrio molitor larva by using Aspergillus oryzae. T. molitor with 1% A. oryzae for 48 hours yielded the highest protease activity. Different salt concentrations and rice flour addition affected the fermentation characteristics for 90 days. LN (low salt, rice flour non-addition) yielded high protease activity, and total nitrogen and amino-type nitrogen contents. LN showed Glu accounting to 15.16% of the free amino acids and yielded high scores of sweet and savory taste, and overall acceptance after 90 days. Rice flour addition group showed high content of total and reducing sugars with high amylase activity, however, low salt concentration had more effect on sensory acceptance than rice flour addition had (p<0.05). All samples had total acidity <1% and LN (90) showed the highest browning index and aroma intensity, as noted from maillard reaction, as well as good sensory acceptance.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.9-16
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• 2012

The purposes of this study were to develop value-added sauce(ketchup) products with Korean advanced chile peppers (Capsicum annuum L.), determine their physicochemical characteristics, and conduct a sensory evaluation. American chile ketchup products were collected from American local favorites and analyzed based on their compositions. The Korean chile ketchup contained tomato paste(37.5%), Korean chile pepper(14.1%), sugar(14.8%), vinegar(14.1%), garlic(8.5%), herbs, plum extract, and oligosaccharide. Its physiochemical analysis showed: moisture $59.61{\pm}0.28%$, crude protein $2.18{\pm}0.11%$, crude lipid $1.99{\pm}0.04%$, crude ash $9.26{\pm}0.13%$, crude carbohydrate $26.97{\pm}0.48%$, reducing sugar $35.19{\pm}0.97%$, salt $3.04{\pm}0.04%$, acidity $2.22{\pm}0.01%$, pH $3.7{\pm}0.01$, and $^{\circ}brix\;36.3{\pm}0.14$. Korean chile ketchup showed higher overall acceptability compared to American local favorite chile ketchup. This result suggests the possibility for replacing chile ketchup products imported from foreign countries(USA and Europe).

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.691-697
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• 2013

This study determines the processing suitability of pumpkin powder by assessing, the physicochemical properties of pumpkin powder subjected to different treatments: steaming, freezing and roasting. Pumpkin powder containing 13.61-16.05% moisture, 39.40-9.53% protein, 1.35-1.43% lipid, 0.26-0.50% ash, 5.01-5.65% yield, and 9.40-10.50 mg% sugar was used. In terms of color values, the L-value of control, a-value of the steamed sample, and b-value of the roasted sample waere the highest. The steamed sampled had the highest DPPH radical-scavenging activity. Reduction in sugar concentration varied significantly by treatments conditions (p < 0.05). Carotenoid concentration was the highest in control (19.75 mg%), followed by steamed sample (17.91 mg%), frozen sample (15.17 mg%), and the roasted sample (14.04 mg%). On the basis of these results, steamed pumpkin powder was identified as the most suited for instant processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.786-790
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• 2006

This study was carried out to analyze the physicochemical properties according to salting methods of eggplants exported mainly to Japan. Moisture contents of Chukyang and Shikibu were decreased after 3 days of salting regardless of salting methods. The decrease of moisture content in mixed treatment of rice husk and salt was higher than that of salt treatment after 7 days of salting. Ash contents of Chukyang and Shikibu were increased according to extended salting time regardless of salting methods. The Brix of Chukyang and Shikibu without salting were $4.0^{\circ}brix\;and\;5.0^{\circ}brix$, respectively, and were increased according to extended salting time regardless of kinds and salting methods. pH of Chukyang and Shikibu without salting were 6.04 and 6.00, respectively. Extended the salting time from 0 to 7 days did not result in a pH change. Reducing sugar contents of Chukyang and Shikibu were increased according to extended salting time, the increase of reducing sugar content in mixed treatment of rice husk and salt was higher than that of salt treatment during salting. Soluble protein contents of Chukyang and Shikibu without salting were 1.40 g and 1.85 g, respectively. Extended the salting time from 0 to 7 days resulted in gradual increase in soluble protein content of Chukyang and Shikibu.

• Proceedings of the Korean Society for the Gifted Conference
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• 2003.11a
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• pp.185-186
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• 2003

영재교육 프로그램 개발의 핵심적인 부분은 영재들에게 적절한 교육과정이며, 대표적인 영재교육과정모형으로 삼부심화학습모형(Enrichment Triad Model: ETM), 학교단위 심화학습모형(Schoolwide Enrichment Model： SEM), 자기주도적 학습모형 (Self-Directed Learning Model), 퍼듀 3단계 심화학습 모형(Purdue Three-Stage Enrichment Model) 등이 있다. 이들 모형에 대한 적용 연구가 일부 초등학교냐 중학교의 시범적인 속진 및 심화 프로그램 실시로 적용된 바는 있으나 정규 교육과정에서는 실시될 기회가 없었다. 국내에서도 2002년 영재교육법 시행령 적용 이후 과학영재학교가 지정되어 운영되고 있기에, 영재교육을 위한 모형을 정규 교육과정 및 교수-학습 과정에 적용하고 그 효과를 밝히는 연구가 필요하다. 이에 본 연구에서는 삼부심화학습모형을 적용하기 위한 구체적인 교수·학습 과정안을 개발하고, 이를 과학영재학교 물리수업에 적용하여 그 과정과 학생들의 인식을 분석하고자 한다. 본 연구의 대상은 과학영재고등학교 1학년 72명이며 검사결과 지능지수, 추리력, 수리력, 지각력 면에서 매우 우수한 집단으로 나타났다. 삼부심화학습모형을 실시한 기간은, 1단계 활동을 2주간 실시하였고, 2단계 활동은 4개월간 진행하고 있으며, 3단계 활동은 겨울방학을 이용하여 실시할 계획이다. 삼부심화학습모형에 의하면 1단계는‘일반 탐색 활동을 통한 심화 학습’단계로 정규 교육과정 속에 포함되어 있지 않은 새롭고, 흥미로운 주제나 지식 영역들에 학생들이 접할 수 있도록 설계된 일반적 탐구 혹은 탐색 경험들을 제공하는 것으로 구성된다. 점수를 종속변인으로 하여 회귀분석을 한 결과 TTCT 도형과 언어 검사 모두 WAIS 소검사중의 기본지식문제가 TTCT 전체점수에 가장 높은 영향력을 미쳤다. 지능이 높은 그룹과 낮은 그룹에 대해 WAIS 11개 소검사와 TTCT 전체점수와의 상관을 구한 결과, 지능이 높은 그룹에서는 유의미한 상관을 의미는 소검사가 거의 없었던 것과는 달리, 지능이 낮은 그룹에서는 결정성지능을 대표하는 소 검사와 TTCT 도형검사 점수간의 상관이 유의미하게 나타났다. 이상의 결과를 통해 TTCT는 도형과 언어 검사 모두 유동성지능 보다는 결정성지능과 상관이 있음을 알 수 있는데, 이는 창의력 검사가 문제 해결 상황에 기존의 지식을 이용하는 능력을 측정하고 있기 때문으로 추정된다. 또한 지능이 낮은 그룹에서 높은 그룹에 비해 창의력 검사와 지능 검사 사이의 상관의 정도가 높았는데, 이는 일정 수준까지는 창의적 능력이 결정성 지능에 의해 제한을 받으나 일정 수준 이상의 결정성 지능을 갖게 되면 더 이상 결정성 지능이 창의적 능력을 제한하지 않기 때문인 것으로 해석된다.circ}C$에서 2.5~8.2mg$CO_2$/kg.hr로 일반적으로 보고되고 있는 토마토 호흡속도와 일치하는 결과를 나타내었다.다.환원당인 sucrose 함량은 계속 증가하였고 fructose, glucose, sorbitol의 함량(추황의 sorbitol을 제외)은 생장이 촉진됨에 따라 증가하다가 다시 점차적으로 감소하였다. 이러한 결과는 총당과 환원당의 측정결과와 일치한 것으로 나타났다. 결론적으로 배의 성장에 따라 산 함량은 감소하였고 당 함량은 증가하였다.luco-pyranoside, quercetin 7-O