• Journal of Life Science
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• v.32 no.9
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• pp.698-705
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• 2022

Rice consumption in Korea is continuously decreasing; therefore, methods for reducing rice stocks are now being proposed. Increasing the consumption of rice and reduce these stocks will require that the rice processing industry be developed beyond simply using cooked rice as food. The Korean people's eating habits have also diversified recently, and the consumption of bread is increasing. Therefore, breeding a cultivar for rice flour is now necessary. Here, a line suitable for processing into rice flour was cultivated by deriving a mutant line by tissue culture of Ilpum. Mutant populations were investigated for major agricultural traits in the field, and grain characteristics and endosperm characteristics were investigated after harvest. Among the lines, line 29111 had similar agricultural characteristics to the background Ilpum, and excellent grain quality, and was selected for further analysis. The physicochemical properties that determine taste were similar or improved. However, unlike Ilpum, 29111 had a non-uniform starch structure and a characteristic powdery endosperm because large and male starch grains are evenly distributed. Therefore, 29111 was viewed as a breeding line suitable for processing and for excellent agricultural characteristics and taste. The added value can be increased by diversifying the uses of rice. The taste was improved and a method for breeding cultivars with grain characteristics for glutinous rice that would satisfy both producers and consumers was presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1212-1217
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• 2004

The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1 $\mu$g/mL and 20.9 $\mu$g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100 $\mu$g/mL level, and the antioxidative index was 1.09 in a 500 $\mu$g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.

• Journal of Life Science
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• v.24 no.6
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• pp.618-625
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• 2014

Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, making it less suitable than wheat for many food products such as bread and noodles. The high-molecular weight glutenin subunits (HMW-GS) of wheat play a crucial role in determining the processing properties of the wheat grain. This paper describes the development of marker-free transgenic rice plants expressing a wheat Glu-Dy10 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using Agrobacterium-mediated co-transformation. Two expression cassettes, consisting of separate DNA fragments containing Glu-1Dy10 and hygromycin phosphotransferase II (HPTII) resistance genes, were introduced separately into Agrobacterium tumefaciens EHA105 for co-infection. Each EHA105 strain harboring Glu-1Dy10 or HPTII was infected into rice calli at a 3: 1 ratio of Glu-1Bx7 and HPTII. Among 290 hygromycin-resistant $T_0$ plants, we obtained 29 transgenic lines with both the Glu-1Dy10 and HPTII genes inserted into the rice genome. We reconfirmed the integration of the Glu-1Dy10 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the Glu-1Dy10 in transgenic rice seeds were examined by semi-quantitative RT-PCR and Western blot analysis. The marker-free plants containing only the Glu-1Dy10 gene were successfully screened in the $T_1$ generation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1103-1108
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• 2013

This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.222-235
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• 2006

Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies $(p<0.05{\sim}p<0.001)$. Fourth, males preferred 2% rosemary added one in appearances and tastes in a sensory test. They preferred the 1% rosemary added group in terms of flavors, texture, and overall acceptability. Females preferred appearances of cookies with 2% rosemary and also preferred flavors, tastes, texture and, overall acceptability with 1% rosemary. Both of them less preferred 4% mint added one. Overall, this study found that respondents preferred 1% rosemary herb cookies. There should be further researches with less than 1% mint to make herb cookies.

• Journal of Nutrition and Health
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• v.28 no.7
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• pp.653-674
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• 1995

This study was aimed at comparing the dietary patterns of university female students according to their residence type. As for subjects, one hundred and twenty students of Kongju national university were chosen as a total. They were devided into three groups ; those who live in family home, or university dormitory, or self-boarding house. In this study, intakes of food and nutrient and dietary behaviors of each group were investigated through two-day food records and questionnaire. The result was that mean daily intakes of calcium and iron were lower than RDAs in all groups. According to residence type, subjects of family home and self-boarding seemed to have more serious problem in the nutrients mentioned above considering the proportions of less than 2/3 of RDAs. Especially, iron status was poorer than any other nutrients in the aspects of this proportion and food source. Iron was taken largely from vegetable foods which were recognized as a source of low bioavailability of iron. The average distribution ratios of breakfast, lunch, dinner and snack to total calorie intake was 22, 29, 30 and 19. Thus, it proved that breakfast tended to be more negligent than any other meals, and that snack was an important means to give nutrients for subjects. This meal pattern might be one of the factor for the decrease of the dietary quality. Processed foods were founded to be an important source for providing nutrients. Percentages of calorie, carbohydrate and fat consumed by processed foods to total nutrients. Percentages of calorie, carbohydrate and fat consumed by processed foods to total nutrients intake were 30.6, 29.5 and 46.2. However, other nutrient intakes from processed foods such as vitamin and mineral were small. And processed foods which give nutrients were mainly cereal products like ra myon, bread, and milk and milk products. Consequently, processed foods seemed to be selected as a combinient substitute food which supply calorie to fill their hunger. According to the living type, dormitory students had them more frequently than any other groups. Food habit score was within the category of poor or fair. Particularly, the score of self-boarding students was the lowest of groups(p<0.05). The major dietary problems were small or overating, missing meal and irregular eating. The degree of these problems was a little different among groups(P<0.01). Nineteen kinds of food were consumed per day, and family home and self-boarding students had foods less variously than dormitory students(P<0.05). Proportions of skipping breakfast, lunch and dinner were 20.8, 12.5 and 8.3%. Accordingly, breakfast was missed more often than any other meals. And self-boarding students missed breakfast more often than any other groups. As a conclusion, subjects should take more calcium and iron, and eat diverse foods to improve their nutritional status. And it is also necessary that breakfast should be regarded more importantly, and that processed foods should be taken considering nutritional balance. In view of residence type, subjects of family home or self-boarding had more dietary problems than dormitory subjects. Thus, these results suggest that university female students might have low ability of meal management, and dietary patterns were different by their residence type. Therefore, nutrition education for them should be carried out with respect to dewelling environment.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.201-207
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• 1997

This survey was based on the college students opinions on their cafeteria in northern Kyungkido area during three weeks(5th Nov.∼21st Nov., 1996). The rate of the daily usage of the college cafeteria was 64.29% in day time class, 44.35% in night time class. The first reason of using the college cafeteria was 'no other place to eat' in day time class(49.38%) and night time class(68.01%). The second reason was 'to be economical' and the third was 'to save the time'. The main reason for not using the college cafeteria was 'bad taste' in day time class(52.09%) and night time class(31.99%). The percentage of the students who ate outside of the college in day time class was 68.63% and night time class was 37.37, 31.18% of the night time class ate the dinner at home after school. The average type of the meal were : the boiled rice, noodles, cookies and bread(from the most to the least). The students survey showed rather dissatisfactory response on taste, preference, the number of the side dishes except the quantity of the food. The necessary improvements for the college cafeteria were, first, 'improve the quality and taste of the food' and 'increase the variety of the menu', 'lower the price' and 'sanitation' were followed.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Journal of Ecology and Environment
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• v.42 no.1
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• pp.1-11
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• 2018

Background: In the study, the effects of elevated $CO_2$ and temperature on the nitrogen content, carbon content, and C:N ratio of seven rare and endangered species (Quercus gilva, Hibiscus hambo, Paliurus ramosissimus, Cicuta virosa, Bupleurum latissimum, Viola raddeana, and Iris dichotoma) were examined under control (ambient $CO_2$ + ambient temperature) and treatment (elevated $CO_2$ + elevated temperature) for 3 years (May 2008 and June 2011). Results: Elevated $CO_2$ concentration and temperature result in a decline in leaf nitrogen content for three woody species in May 2009 and June 2011, while four herb species showed different responses to each other. The nitrogen content of B. latissimum and I. dichotoma decreased under treatment in either 2009 and 2011. The leaf nitrogen content of C. virosa and V. raddeana was not significantly affected by elevated $CO_2$ and temperature in 2009, but that of C. virosa increased and that V. raddeana decreased under the treatment in 2011. In 2009, it was found that there was no difference in carbon content in the leaves of the six species except for that of P. ramosissimus. On the other hand, while there was no difference in carbon content in the leaves of Q. gilva in the control and treatment in 2011, carbon content in the leaves of the remaining six species increased due to the rise of $CO_2$ concentration and temperature. The C:N ratio in the leaf of C. virosa grown in the treatment was lower in both 2009 and 2011 than that in the control. The C:N ratio in the leaf of V. raddeana decreased by 16.4% from the previous year, but increased by 28.9% in 2011. For the other five species, C:N ratios increased both in 2009 and 2011. In 2009 and 2011, chlorophyll contents in the leaves of Q. gilva and H. hamabo were higher in the treatment than those in the control. In the case of P. ramosissimus, the ratio was higher in the treatment than that in the control in 2009, but in 2011, the result was the opposite. Among four herb species, the chlorophyll contents in the leaves of C. virosa, V. raddeana, and I. dichotoma did not show any difference between gradients in 2009, but decreased due to the rise of $CO_2$ concentration and temperature in 2011. Leaf nitrogen and carbon contents, C:N ratio, and chlorophyll contents in the leaves of seven rare and endangered species of plant were found to be influenced by the rise and duration of $CO_2$ concentration and temperature, species, and interaction among those factors. Conclusions: The findings above seem to show that long-term rise of $CO_2$ concentration, and temperature causes changes in physiological responses of rare and endangered species of plant and the responses may be species-specific. In particular, woody species seem to be more sensitive to the rise of $CO_2$ concentration and temperature than herb species.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.379-393
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• 2011

This study compared the college students' dietary behavior for processed foods, who will be the main consumers in the future and looked for the measures to understand and establish the right food labeling system by surveying the level of understanding and utilization of food labeling. The data was analysed by SPSS win 17.0 program, and the results are as follows. For the standard of selecting processed foods, the group with high nutrition knowledge considered the reliability of foods as important and the group with low nutrition knowledge considered the products introduced in TV commercial as important. When purchasing processed foods, the group with high nutrition knowledge considered nutrition, taste, price, appearance(shape), and the consumable period more than the group with low nutrition knowledge. For trans fat, the group with high nutrition knowledge learned more about it than the group with low nutrition knowledge. The ratio of confirming food nutrition label was higher in the group with high nutrition knowledge. Regarding the level of confirming individual food labels, the highest level was for milk and dairy products. And there was significant difference for the processed products of meat, cookies, bread and noodles. It was found that the level of confirmation was higher in the group with high nutrition knowledge. And the most important indication for individual food product was the consumable period. To preserve the purchased foods, the group with high nutrition knowledge preserve the foods in line with the description written on the food cover sheet, and this group used to return or exchange the products when they found them spoiled or purchased by mistake. The group with high nutrition knowledge knew more about the nutrition indication than the group with low nutrition knowledge. The necessity of nutrition indication for processed foods and the need of education and PR(Public Relation) were acknowledged higher in the group with high nutrition knowledge. For the effect of nutrition indication, it showed that the group with high nutrition knowledge thought it would improve the quality and the group with low nutrition knowledge thought it would be helpful when comparing the product with others. The group with high nutrition knowledge showed higher understanding level about nutrition indication than the group with low nutrition knowledge.