• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.55-59
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• 1973

This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle. (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.(4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.6-14
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• 1981

In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of $1.5{\sim}2.0%$ xanthan gum and $40{\sim}50%$ wheat flour to rice and popped rice flour mixture helped to improve the noodle making properties and the cooking quality, and the noodle making properties and the cooking quality of the mixed flour were almost the same as those of wheat flour alone. 3. The composite flour (rice+popped rice+wheat flour) with xanthan gum showed a higher score in sensory evaluation than that without xanthan gum. The general acceptability scores obtained with the noodle products made of the composite flours with 30% popped rice flour was not significantly different from that of noodle products made of wheat flour alone. However, the noodle products made of the composite flours showed rather higher scores in odor and palatability than the products made of wheat flour alone.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.187-193
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• 1975

A supplemental effect of Undaria Pinnatifida extract on the composite flour prepared from a blend of wheat, barley, sweet potato, potato, and defatted soybean flours was studied in terms of binding properties, cooking test, and sensory analysis. Dry noodle of the composite flour was made by the conventional method and air dried. Instant noodle was prepared in a hot vegetable oil bath after the noodle was made. The standard was made of wheat flour only. 1. The noodle prepared with composite flour (wheat flour : barley flour, 5 : 5) and Undaria Pinnatifida extract (1 or 2%) showed same results of cooking and sensory tests as well as properties of texture as the standard. 2. The mixture of wheat, barley and defatted soybean flour (10%) had a less efficient binding capacity with Undaria Pinnatifida extract. The binding effect was, however, significantly improved with the wheat and barley flour mixture with either sweet potato or potato flour. 3. The instant noodle prepared with the composite flour (either barley, or sweet potato, or potato was mixed with wheat flour up to 70% separately) and hydroxypropyl methyl cellulose (1% as final) showed the higher oil absorption and the sensory results were the same as the standard. Nevertheless, the binding properties and cooking quality were less efficient.

• Journal of the Korean Recycled Construction Resources Institute
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• v.7 no.3
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• pp.62-69
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• 2012

This study investigates the engineering properties of the high strength concrete depending on dosages and types of shrinkage reduction agent. Test results showed that for the properties of fresh concrete, the addition of the conventional shrinkage reduction agent (SR) of 0.25% decreased slump flow up to 40% as compared with control concrete, whereas the addition of the emulsified waste cooking oil (EWCO) decreased slump flow of only 5% to 10%. Other properties of fresh concrete with the agents, namely air content, unit weight and setting time, were similar to the results of the control concrete. For the properties of hardened concrete, the compressive strength of the concrete with SR decreased at both early and later stage. However, the compressive strength of the concrete with EWCO was similar to the control concrete at early age, but decreased at later stage (up to 10% reduction at 28 days). For the effect of the agents on autogenous shrinkage of the concretes, the addition of EWCO decreased up to 33%, whereas that of SR decreased up to 29%. Hence, it can be said that the addition of EWCO in high strength concrete has an effect on reducing the autogenous shrinkage as compared with a conventional agent and only slight influence on the slump flow and air content of concrete. By taking all aspects of using EWCO, it is concluded that the optimum content of EWCO will be in the range of between 0.5% and 0.75%.

• Research in Plant Disease
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• v.14 no.1
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• pp.51-56
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• 2008

Powdery mildew of lettuce that is a newly reported disease became a threat to organic cultivation of lettuce in Korea since the disease caused by Podosphaera fusca resulted in a half of yield loss in heavily infected fields. To improve micro-environmental conditions around lettuce, ACF (air-circulation fan) was installed on inside roof of plastic house at 6 m intervals. The ACF increased 57% of lettuce yield and reduced 71.4% of lettuce seedling death. COY (cooking oil and yolk mixture) consisted of cooking oil 0.3% and egg yolk 0.08% reduced lettuce seedling death from 89.3% to 92.9% under the greenhouse. Seven-day interval spray of COY resulted in high control values of powdery mildew of lettuce ranging from 89.6% to 96.3%, which was comparable to a fungicide, Azoxystrobin. Lettuce yield was increased about two times compared to a non-treated conventional cultivation. Qualities of lettuce such as hardness and chlorophyll content were also improved by COY and ACF combination. Effect of COY on control of the disease was improved when $CaCO_3$ or $SiO_2$ 1,000 ppm was supplemented. Results indicated that the COY made of cooking oil such as canola emulsified with yolk was highly effective on control of powdery mildew of lettuce and suitable for organic agriculture, especially when combined with ACF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.14-23
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• 2015

This study examined the glycemic indices (GIs) and glycemic loads of carbohydrate-rich snacks in Korea according to variety and cooking method. The most popular carbohydrate snacks (corn, potatoes, sweet potatoes, chestnuts, and red beans) from the Korean National Health and Nutrition Examination Survey nutrient database were cooked using a variety of conventional cooking methods (steaming, baking, porridge, puffing, and frying). The GIs of foods were measured in 60 healthy males after receiving permission from the University Hospital institutional review board (KMC IRB 1306-01). Blood glucose and insulin levels were then measured at 0, 15, 30, 60, 90, and 120 min after consuming glucose, and each test food contained 50 g of carbohydrates (corn: 170.0 g, potatoes: 359.7 g, sweet potatoes: 160.3 g, chestnuts: 134.8 g, red beans: 73.1 g). GI values for test foods were calculated based on the increase in the area under the blood glucose response curve for each subject. Steamed potatoes ($93.6{\pm}11.6$), corn porridge ($91.8{\pm}19.5$), baked sweet potatoes ($90.9{\pm}9.6$), baked potatoes ($78.2{\pm}14.5$), steamed corn ($73.4{\pm}9.9$), and steamed sweet potatoes ($70.8{\pm}6.1$) were shown to be considered high GI foods, whereas baked chestnuts ($54.3{\pm}6.3$), red bean porridge ($33.1{\pm}5.5$), steamed red beans ($22.1{\pm}3.2$), fried potatoes ($41.5{\pm}7.8$), and ground and pan-fried potatoes ($28.0{\pm}5.1$) were considered as low GI foods. The results suggest that the cooking method of carbohydrate-rich snacks is an important determinant of GI values.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.475-478
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• 2002

Post-harvest treatment for barley production requires many steps including drying, cleaning, and packing, and these steps be needed many labor input. Rice processing complex (RPC) is useful for post harvest management system in rice production. However, it is rare to be used for barley production. This study was conducted to explore the variations of quality and labor saving between conventional method and bulk-management system in post-harvest using RPC. The sorting rate was not different between manual method and bulk management. The hardness of non-polished grain was ranged 10,175-10,329 g/$3.14mm^2$, and that for non-polished grain was higher than that for polished grain, but there was not different between drying method. There was not be showed the hunter's value such as L, a and b according to drying method. Cooking characters such as water absorption ratio, swelling ratio, and water soluble extracts by circulated or continued dryer was higher than manual drying using solar heat. Labor input per ha for each cultivation process in bulk-management of barley using rice processing complex was 21 hours, compared to 46 hr/ha in the conventional method, labor input was greatly saved by up to 54.3% in the post-harvest bulk management system.

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.211-222
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• 2003

This study on satisfaction with school food service (FS) programs was conducted with 485 middle school students and 515 high school students based on FS management type. There were four types of FS management: independent-conventional (IC), independent-commissary (ICM), contract-conventional (CC), and contract-delivery (CD). About seventy percent of the students expressed satisfaction with the food quantity of the school lunches. But one third of the students, who felt the quantity was insufficient, cited the small size of the rice serving. Many high school students cited the small size of the side dishes as well as the rice serving. It is suggested that the meal quantity should be determined in consideration of the students' physical development. The satisfaction with FS sanitation was lower than that with the meal quality, eating environment, and environment of dining room with respect to all four types of FS management, and was lowest in the CD. It is suggested that FS sanitation should be managed more thoroughly for the students' safety, and that the school FS Committee should carefully monitor the sanitary management of the contract FS companies by means of a well-designed and monitored management system. Most of middle and high school students expected good taste and a diversity of foods in their school lunches. Food taste should be improved, and various food materials and cooking methods should be used for balanced nutrition and greater student satisfaction, particularly in contract FS types (CC and CD).

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.263-266
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• 2011

Crop protection strategies in organic horticulture aim to prevent insect pest and plant disease problems through utilization of non-chemical based control means. In order to develop a model for management of plant diseases and insects in organic cucumber cultivation, we compared efficacies between chemical pesticide spraying system and biological control means in semi-forcing and retarding cucumber cultivation during 2005 and 2006. Conventional chemical spray program using various chemical pesticides was applied 5 - 10 days intervals, while two different non-chemical pesticide application programs using two formulated biopesticides Topseed$^{TM}$ and Q-fect$^{TM}$, Suncho$^{TM}$, and Sangsungje$^{TM}$ (biocontrol agents 1) and using egg-yolk and cooking oil(EYCO), Bordeaux mixture, Suncho$^{TM}$, and Sangsungje$^{TM}$ (biocontrol agents 2) were applied 5 - 7 days intervals during entire cucumber cultivation period. Efficacy of both biocontrol agents programs was effective to comparable to conventional chemical pesitice spray program to control plant diseases such as powdery mildew and downy mildew as well as insect pests such as aphids and thrips which are known as major threats in cucumber organic cultivation. In this study, we established and evaluated an effective and economic crop protection strategy using various biological resources can be used to control plant diseases and pests simultaneously in organic cucumber cultivation field.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.356-371
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• 2024

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.