• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.222-227
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• 2007

This study was carried out to investigate the influence of feeding eosungcho (Houttuynia cordata Thunb) powder on the meat quality of porks at chilled storage. Experimental groups were divided into control group (0%, C), 5% (T1) and 10% (T2) eosungcho powder feeding group, and then administered for 12 weeks. The results of sensory evaluation for softening value and scorched smell showed the highest preference in T1 group. Overall acceptability was also the highest in T1 group than the others. Physicochemical components were analyzed for pork loins that were stored at $4^{\circ}C$ for 23 days after vacuum packing. The moisture contents of pork loins were higher in T1 group than the others. Crude lipid contents were lower in T1 and T2 groups than the control group. The pH values were not significantly different in experimental groups during storage days. The Hunt L and a values increased significantly according to storage days. The Hunt b value was increased for the initial storage days but it did not change after 9 storage days. The Warmer-Bratzler share force of all experimental groups were greatly decreased between 2 and 9 storage days and then little exchanged afterwards.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1672-1681
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• 2015

Garlic has been consumed for a long time as a food in Korea. Among commercial garlic products, aged black garlic is known to contain bioactive ingredients. Giant garlic is large garlic with a mild and sweet flavor. However, there have been few studies on the bioactive effects of giant garlic. This study analyzed valid substances of giant black garlic (GBG), giant fresh garlic (GFG), normal black garlic (NBG), and normal fresh garlic (NFG). Moisture content of GBG decreased in comparison with that of GFG. Ash, crude protein, crude lipid, total pyruvate, S-allylcysteine, and S-allylmercaptocysteine contents were the highest in GBG. The pH values of GBG, GFG, NBG, and NFG were 3.77, 5.97, 3.94, and 6.10, respectively. Acidity of GBG was higher than that of GFG. Total sugar content of GBG increased while reducing sugar content was the same as that of GFG. Composition of amino acids except for histidine, lysine, and arginine in GBG was higher than that of GFG, and free amino acids excluding arginine, cysteine, lysine, phosphoethanolamine, and urea were higher than those of GFG. In minerals, Cu, Fe, and Mg contents were higher than those of GFG.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.22-22
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• 2018

실고사리[Lygodium japonicum (Thunb.) Sw.]는 국내 자생하는 덩굴성 양치식물로 유인재배가 용이하여 실내 외 조경 및 관상소재로 활용이 가능하다. 한방에서는 전초를 해금사초, 포자를 해금사, 뿌리와 지하경을 해금사근이라 약재로 사용한다. 본 연구는 관상 및 약재로 이용이 가능한 실고사리의 대량생산을 위한 기내 외 번식방법을 개발하고자 수행되었다. 식물재료는 경상북도 의성군 일대에서 성체를 수집하여 청주의 일반하우스에 식재하여 성숙한 포자를 채취하였다. 포자를 기내 발아시켜 전엽체를 획득한 다음 8주 간격으로 계대하면서 연구의 재료를 확보하였다. 전엽체의 증식과 생육에 적합한 배지를 비교 하고자, 1/4, 1/2, 1, 2MS배지와 Knop배지를 조성하여 배양하였다. 배양방법은 전엽체 300mg을 메스로 균일하게 다져서 배양하는 방법을 이용하였으며, 배양환경은 온도($25{\pm}1.0^{\circ}C$), 광도($30{\pm}1.0{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$), 광주기(16/8h light/dark)로 조절되었다. 연구결과, 모든 처리구의 생체중은 초기접종량 보다 11배 이상 증가하였고, 그 중 1MS배지에서는 전엽체의 생체중이 7.3g으로 가장 많이 증가하였다. 뿐만 아니라, 형태형성도 우수하여 모두 정상적인 전엽체의 형태인 하트형으로 발달이 유도되었다. 전엽체로부터 포자체 형성을 유도하고자, 원예상토, 피트모스, 펄라이트 및 마사토의 혼합비율을 5종류로 달리하여 사각분($7.5{\times}7.5{\times}7.5cm$)에 혼합토양을 충진하였다. 전엽체 1g과 증류수 25mL를 핸드블랜더로 10초간 분쇄하여 사각분의 토양표면에 균일하게 분주하는 방법을 사용하였다. 이후 온도($25{\pm}1.0^{\circ}C$), 광도($43{\pm}2.0{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$), 광주기(16/8h light/dark), 습도($72{\pm}2.0%$)를 유지하면서 10주간 재배되었다. 연구결과, 원예상토 단용, 원예상토와 펄라이트 및 마사토가 2:1(v:v)로 혼합된 토양에서 각 498.0, 402.5, 482.5개의 포자체가 형성되어 사각분 면적대비 7.16개($cm^2$)가 생산되었다. 한편 포자체의 생육은 원예상토와 펄라이트가 2:1(v:v)로 혼합된 토양에서 생체중, 엽장, 엽폭, 근장 및 SPAD value 등이 우수하였다.

• Korean journal of applied entomology
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• v.42 no.2
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• pp.133-138
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• 2003

To establish the successive rearing of red-striped golden stink bug, Poecilocoris lewisi Distant, developmental characteristics, host plant and oviposition preference were investigated. Raw peanuts were supplied to the insect as a substitute food at 25$\pm$$1^{\circ}C$, 60$\pm$5% R.H. and under 16Lㆍ8D photo regimen. Total developmental period was 48 days: 8.2$\pm$0.4, 5.4$\pm$0.2, 8. $\pm$0.5, 6.4$\pm$0.4, 7.4$\pm$0.3 and 12.6$\pm$0.8 days for egg, first though fifth instar, respectively. The instar survival rate was 57.1% and the sex ratio was estimated to be 53 : 47 (male : female). Adult longevity was on the average 30.8 in male and 35.4 days in female, respectively. Egg of P. lewisi was globular ($\phi$1.8-1.9mm) with milky white in color The number of eggs oviposited per clutch was mostly 14. Pre-oviposition period was 25.8 days and mean frequencies of oviposition were 4.4. Female preferred to oviposit on the host plant when available, but oviposited on the artificial leaf successively when the host is not around. On the other hand P. lewisi preferred to suck the nectar of stem or fruit of Phellodendron amurense Ruprecht, Zanthoxylum schinifolium Siebold et zuccarini, Cornus officinalis Siebold et zuccarini and Cornus controversa Hemsley among the 18 plant species tested.

• Korean Journal of Environment and Ecology
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• v.23 no.4
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• pp.365-375
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• 2009

The growth characteristics of Pinus thunbergii windbreak forest around Goosipo Beach, Sangha-Myon, Gochang-Gun, Jeollabuk-Do have been investigated, and the results are summarized as follows. The soil in the site was light acid sand with pH 5.7, and the mean sodium concentration of soils was 1.42dS/m. The tree diameter, height, crown width, and shape ratio(Height/DBH) were better with tree density was coming lower. Especially, the rate of shape ratio under 60 was more in sites with low tree density. This demonstrated that the trees have grown more soundly when the tree density was lower. The direction of main winds and distribution ratio of tree inclination had a correlation. The inclined trees are seemed to be influenced by main winds when they were younger and by Typhoon partly. Eighty one vascular plant species were found in the sites, and more number of herbaceous plants (57 taxa) lived there than woody plants (24 taxa). And more plant species of dune were found at the site where dune have developed well. Some thinning works need at high tree density areas in order to ensure effects of coastal windbreak.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.47-52
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• 2013

The feasibility of incorporating purple sweet potato concentrate (PSPC) as a value-added food ingredient in convenient food products, using a model system of jelly, was investigated. The pH and soluble solids content gradually increased with the increasing levels of PSPC added (p<0.05). The moisture content ranged from 82.03-83.82%. Lightness decreased, whereas redness and yellowness increased significantly with the higher amount of PSPC in the formulation (p<0.05). Turbidity and hardness also increased significantly (p<0.05). Total polyphenol content and DPPH radical scavenging activity increased significantly with the addition of PSPC (p<0.05). The consumer acceptance test indicated that the addition of PSPC had a favorable effect on consumer acceptances in all attributes. The jelly with 2% PSPC is recommended (with respect to the overall acceptance score) for taking advantage of the functional properties of PSPC without sacrificing consumer acceptability.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.691-698
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• 2008

In this study, we assessed the quality characteristics of soybean curds (tofu) prepared with Mesangi (Capsosiphon fulvescens) powder (0, 2, 4, 6%, w/w) were investigated. The yields of the curds containing Mesangi were higher than those of the control, and the yield increased with increasing quantities of Mesangi powder. The most abundant mineral in Mesangi tofu was calcium, followed by magnesium. The Mesangi tofu had a slightly lower pH than the control. The addition of Mesangi powder to curd evidenced a significantly lower L value (lightness) and a value (redness) than was detected in the control (p<0.05). The hardness level was highest in the tofu to which 2% Mesangi powder was added. However, this level decreased with increasing concentrations of Mesangi powder. Although the 4% Mesangi tofu evidenced higher adhesiveness than was detected in the control, we noted no significant differences among the Mesangi-treated curds. The soybean curds added to which 2% Mesangi powder was added had evidenced the highest level of cohesiveness, but the tofu containing 4 and 6% Mesangi powder was significantly reduced as compared with the control and 2% Mesangi tofu. Springiness, gumminess, and brittleness were higher in the 2% Mesangi tofu than in the others (p<0.05). The soybean curds prepared with Mesangi powder evidenced a lower total plate count than the controls during over 12 days of storage.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Food Science and Preservation
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• v.19 no.6
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• pp.833-840
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• 2012

In this study, purple sweet potato muffins were made with the addition of 0, 25, 50, 75, and 100% rice flour, and their quality characteristics were determined. The weight and height increased with the increase in the amount of rice flour added. The moisture contents decreased significantly. As the amount of rice flour added increased, the pH and acidity decreased. The lightness and yellowness of the rice flour decreased significantly, but the redness increased with increasing purple sweet potato content. The textural properties, such as the cohesiveness, chewiness, and brittleness, were significantly lower in the groups with added rice flour. The DPPH radical scavenging activity was significantly higher in the purple sweet potato muffins to which 50 and 75% rice flour were added compared to those in the control. The results of the sensory evaluation showed that there was no significant difference in flavor among the samples. The chewiness was higher with 50, 75, and 100% rice flour than with 0 and 25% rice flour. The groups with 50 and 75% rice flour had significantly higher scores for overall acceptability compared to the control group.

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.