• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.679-686
• /
• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• Journal of the Korean Society of Tobacco Science
• /
• v.1 no.1
• /
• pp.56-62
• /
• 1979

Boring the process of curing of the tobacco ( Nicotiana tabacum L. clicks) leaf, the and other fundamental components of the tobacco leaf was observed The amount of total chlorophyll was reduced from 2902$\mu\textrm{g}$/gr to 1, 131$\mu\textrm{g}$/gr as a function of curing time. In the case of total carotene, the concentration was increased from 373-712$\mu\textrm{g}$/gr. to 3, 003~2, 215$\mu\textrm{g}$/gr. up to 70 hours of curing period. However, after 70 hours of curing, the concentration of total carotene stared to be decreased up to 1, 050~1, 039$\mu\textrm{g}$/gr. Simultaneously, the greenish yellow color becomes to be close an intermediate color between yellow and orange. The amount of total nicotine and nitrogen (2~2%) in the green harvested leaf was essentially identical after the curing process. However, the amount of total sugar was enhanced from 17%, in the green harvested leaf, to 35% at the time of 70 hours curing. At the end of the curing, the amount of total sugar was again reduced up to 16%. The correlation coefficient (r) between the axis of the color coordinate and the ratio of chlorophyll/carotene was estimated to be r=-0.96. This result indicates a linear relationship between those two parameters and the following linear equation is obtained as y=28.87-68.38 x. From the above equation, x=0.442 could be estimated when chlorophyll was completely decomposed (ylongrightarrowO). As a consequence of this result, we can suggest the tobacco leaf of Hicks belongs to the high quality level.

• Journal of the Korean Society of Tobacco Science
• /
• v.10 no.1
• /
• pp.3-9
• /
• 1988

Effect of several nitrogen fertilizer sources on the chlorine absorption by the burley tobacco plants was investigated under the field and pot condition. The nitrogen sources included compound fertilize.(containing 3.9% NH4-N and 6.1% NH2-N), (NH4)2SO4, NaNO3. (NH2)2CO and NH4NO3. The chlorine content of leaf during growing stage was high in (NH4)2SO4 plot , and the differences among nitrogen sources was remarkable at maximum growing stage. The chlorine content of cured leaf was high in (NH4)2SO4 plot. When the (NH4)2SO4 was applied, the total alkaloid content of cured leaf was increased and the color of cured leaf became undesirable with the increment of leaf chlorine. The yield, quality and value of cured leaf were high in NaNO3 plot , while low in (NH4)2SO4 plot.

• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.8-14
• /
• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• Journal of the Korean Society of Tobacco Science
• /
• v.8 no.1
• /
• pp.57-67
• /
• 1986

This study was conducted to find out the effects of chlorine on the yield, chemical constituents and physical properties of Burley leaf tobacco. The results obtained are as follows. 1. There was no significant differences in growth and yield among chlorine application levels. 2. When chlorine being applied 4kg/10a or more, the cured leaf showed higher chlorine content and lower leaf quality remarkably. It was estimated that the critical application of chlorine was 3kg/10a. 3. Total nitrogen and alkaloid contents of cured leaf were increased by chlorine application, while the phosphorus, calcium and magnesium were not affected. 4. The reflectance color of red and yellow were decreased by cvhlorine application in cured leaf of field grown tobacco.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.3
• /
• pp.298-306
• /
• 2014

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage, and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

• Asian Journal of Turfgrass Science
• /
• v.9 no.4
• /
• pp.293-316
• /
• 1995

Nitrogen fertilization and cutting practice were studied on turfgrasses and cover plants to investigate the possibility of maintaining green color during the growing season. Research also involved the effect of the nitrogen on a few morphological characteristics of leaf performance elements which might give an information to coloration and life-span of turf leaves. Treatments in the first experiment undertaken on pot included one N level: 350kgN /ha applied as compound fertilizer in split applications of one-half in mid-May and the rest both in late June and August, and four spring-summer cuts: late May, late June, late July and late August. The soil filled in pot a moderately well-drained sandy loam. In the second experiment(field observation) leaf length and width, inflorescence and flowering, and color performance were also investigated. With nitrogen fertilizer applied on turfs, desirable turf color was maintained during a period of poor coloration in specific seasons such as mid-summer for cool season grasses and late fall for warm season grasses comparing to the non-treatment. However, this was not stimulated by cutting treatment to nitrogen status existed. Cutting effect on coloration was more remarkable in both Korean lawngrass and Manilagrass than in cool season turfgrasses such as Italian rye-grass, perennial ryegrass and tall fescue. Especially down-slide of leaf color in cool season turfgrasses could he detected in mid-summer /early fall season ranging up to mid-September. In early November as well as mid-September, Italian ryegrass, perennial ryegrass and tall fes-cue retained a high level of green color as followed by nitrogen application and cutting treatment, and little detectable variation of leaf color notation between cool season turfgrasses was obtained. However, Korean la'vngrass and Manilagrass failed to retain the green color until early November. Color notations in cool season turfgrasses investigated early November on the final date of the experiment ranged from 5 GY 3/1 to 4/8 in 'Ramultra' Italian ryegrass, 'Reveile' perennial ryegrass and 'Arid' tall fescue, but those in Zoysiagrasses were 7.5 YR 4/8 in Korean lawngrass and 2.5 y 5 /6 in Manilagrass. Life-span of leaves was shorter in Italian ryegrass, perennial ryegrass and tall fescue than in beth Korean lawngrass and Manilagrass with and without nitrogen application. In general, leaves appeared in early May had a long life-span than those appeared in late April or mid-June. Nitrogen application significantly prolonged the green color retaining period in perennial ryegrass, Italian ryegrass, Korean lawngrass and Manilagrass, and this was contrasted with the fact that there was no prolonged life-span of leaves emerging in early May and mid-June in tall fescue. SPAD reading values in 48 turfs and cover plants investigated in the field trial were increasing until late June and again decreasing till September. Increasing trends of reading value could be observed in the middle of October in most of grasses. On the other hand, clovers and reed canarygrasses did not restore their color values even in October. Color differences between inter-varieties, and inter-species occurred during the growing season under the field condition implicated that selection of species and /or cultivars for mixture should be taken into consideration. In Munsell color notation investigated in the final date in the middle of November, 32 cultivars belonged under the category of 5 GY and 10 cultivars under the category of 7.5 GY. This was implying that most of cool season turfs and cover plants grown in the center zone of Korean Peninsula which are able to utilize for landscape use can bear their reasonable green color by early or mid-November when properly managed. The applicable possibilities of SPAD readings and Munsell color notation to determine the color status of turfgrasses and cover plants used in this study were discussed.

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.119-128
• /
• 2014

The purpose of this study is to propose the optimum adding rate of freeze-drying beet leaf powder, which has antioxidant components, that have superior DPPH radical extinction effects, in the Sulgidduk, a representative of steamed rice cake, which improve its functionality. According to the measured results on moisture contents and pH levels of Sulgidduk, with added freeze-drying beet leaf powder, the moisture contents have been significantly declined with increasing rates of added beet leaf powder. The pH levels of sample groups are within the range of 6.26-6.13. From the chromatography of measured results, lightness and yellowness have declined and redness have increased along with increasing rates of added beat leaf powder. According to the texture of measured results, the hardness, and chewiness have declined by the increasing the rate of added beet leaf powder. For the storage period, hardness, and chewiness have been inclined, but cohesiveness declines, with increased the storage period, while there are no changes from elasticity. The DPPH contents of Sulgidduk, with added freeze-drying beet leaf powder, inclined by increasing the rates of added beet leaf powder. The sensory test results of color, aroma and fragrance incline with increasing rates of added beet leaf powder. From acceptance test results, the sample group added with 3% receive the highest appraisals.

• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.318-327
• /
• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.2
• /
• pp.181-188
• /
• 1996

Chemical compositions were investigated by harvested months and produced methods. The level of crude protein and crude ash of ginseng leaf tea harvested in July was slightly higher than it harvested in September. However, the level of crude fat and carbohydrate of ginseng leaf tea harvested in September were higher than it harvested in July. The results indicated that the harvest month influenced the chemical composition of the ginseng leaf tea. Also, the level of free sugar was increased when the ginseng leaf team harvested in September was produced by FHT(fermented and then hot-air dried) or HHT(heated and then hot-air dried). The results indicated that the subjects were preferred the color of ginseng leaf tea which was harvested in July. However, they were preferred the aroma and ginseng's aroma which was harvested and produced by HHT in September. Because they responded that the ginseng leaf tea tasted too bitter, it suggested that the taste of bitterness needed to remove. Also, the astringent, the savory, after aroma, and after say cry of the ginseng leaf tea was improved with FHT or HHT, and those results obtained from September's harvest rather than July's. Therefore, the overall quality of ginseng leaf tea which was harvested in September and produced with FHT or HHT were evaluated better than it of DHT(dried on the shade and then hot-air dried).