• Journal of Bio-Environment Control
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• v.14 no.3
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• pp.144-148
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• 2005

Kale leaf had similar contents of vitamin C, $NO_3$, p, Ca, Mg, and Fe with reported values. Among these internal quality factors, $NO_3$ content which has been a concern recently, ranged from 139 to 429 mg in 100 g fresh kale leaf, Kale showed high vitamin C content ranging from 106 to 203 mg in 100 g fresh leaf. The relative concentration of chlorophyll and b value color had a high correlation coefficient (r) with vitamin C, $NO_3$, Mg and Fe content. The relationship between $NO_3$ content and the relative concentration of chlorophyll was given by the following linear equation: $NO_3$ content : 21.55 + (5.907 ${\times}$ the relative concentration of chlorophyll) with an r of $0.910^{{\ast}{\ast}}$. Correlation between $NO_3$ content and b value was also very dependable (r = $-0.901^{{\ast}{\ast}}$). Vitamin C content and the relative concentration of chlorophyll showed a high correlation, r = $-0.858^{{\ast}{\ast}}$. Among internal quality factors, vitamin C content increased with decreasing $NO_3$ content and their correlation coefficient was high (r = $-0.795^{{\ast}{\ast}}$). Consequently, $NO_3$ content of kale leaf could be inferred from an external nondestructive method, such as the relative concentration of chlorophyll. We may be able to produce high quality kale leaves containing high amount of vitamin C and low content of $NO_3$ using this method.

• Food Science and Preservation
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• v.15 no.5
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• pp.630-634
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• 2008

The effect of packaging methods on the quality characteristics of leaf lettuces was studied during storage at low temperature. Using five commercial packaging types: non-perforated PP (polypropylene) film bags, PP film roll, perforated PP film bags, PET (polyethyleneterephthalate) trays, and micro-perforated LDPE film bags, changes in color, respiration rate, and weight loss of leaf lettuces were investigated. Packaging in non-perforated PP film bags minimized color change and weight loss during storage. The leaf lettuces packaged in non-perforated PP film bags, among the five packaging choices, showed good external appearance and offered the greatest sale potential in the domestic market. However, there were no clear differences in the respiration rates of lettuces packed in various ways. The PET tray afforded very good protection of leaf lettuces from physical damage. The results indicate that the marketability of lettuces may be directly affected by the packaging modes employed, and that the optimal packaging may be non-perforated PP film bags; these keep lettuces fresh during low-temperature storage.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.8-16
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• 1970

Exploitation of leaf protein concentrates for human consumption is very important. Leaf protein concentrates can be easily prepared by mechanically mincing leaves material and press it for getting the juice. Crude protein can be separated from the juice by aging, adjusting the pH, or heating to $75-80^{\circ}C$ etc. This report deals with the extractability of total-N from 69 species of fresh leaves by mechanical process, and then compared the recovery of leaf protein concentrates from leaf extracts by treating with TCA, pH adjustment and heating. Results are summarized as follows. 1. In general, the greater the content of total-N of leaves the greater the percentage extraction. Extraction of the juice from leaves is needed at least two times. The simple equations are constituted between the total-N (T; %) and the first and second extractability ($E_1,\;E_2;\;%$) of the total-N of leaves, as follows: $E_1=0.8168T\;E_2=0.1830T$ 2. The optimum pH value for coagulating protein from extracts is considered to be 3.5 to 4.5. However, the products of leaf protein concentrate by the pH adjustment of extracts are generally dull in color with rich elasticity. 3. Recoveries of the leaf protein concentrate from extracts by treating methods were in the following order of TCA treatment> pH 4 treatment> pH 3 treatment> heat treatment. The yield of leaf protein concentrates decreased bout 10% with pH 4 treatment, 11.4% with pH 3 treatment, and 14.8% with heat treatment compared with the TCA treatment. 4. The heat treatment is the most benifitial method for the production of leaf protein concentrates with regard to properties of texture, color and yield of products and easiness of the treatment method.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.51-64
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• 2016

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% amaranth leaf powder. The specific gravity of muffins prepared by adding amaranth leaf powder was higher than that of the control group. The pH of batter and muffins were decreased with the addition of amaranth leaf powder. The height, weight, volume, and specific loaf volume of muffins were decreased, while the baking loss rate of muffins was increased by the addition of amaranth leaf powder. The moisture content of the samples with amaranth leaf powder was lower than that of the control group. DPPH radical scavenging activity of the control group was 16.23%, whereas the samples with amaranth leaf powder ranged from 23.06~33.63%. In crumb color, the L and a value were decreased, although b value was increased significantly by the addition of amaranth leaves powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of muffins were significantly decreased by the addition of amaranth leaf powder. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 6% of amaranth leaf powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the amaranth leaf powder appears proper to make muffins.

• Food Science and Preservation
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• v.21 no.3
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• pp.328-333
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• 2014

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1285-1291
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• 2011

This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.

• Food Science and Preservation
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• v.18 no.4
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• pp.502-507
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• 2011

To investigate the optimal salting conditions, the physicochemical properties of Dolsan leaf mustard were compared under various salting times and using various washing methods and storage temperatures at 10% saline. On the other hand, the cell number of lactic-acid bacteria in Dolsan leaf mustard salted under the optimal conditions was also examined during the 50-day storage. The results of the sensory evaluation of the crispness value of the Dolsan leaf mustard treated with stepwise washing after 8h salting showed the optimal conditions for long-term preservation. The pH of the salted Dolsan leaf mustard decreased with the increase in the lactic-acid bacteria during the storage at $4^{\circ}C$. The cutting energy slowly increased during the storage, but the cutting energy of the salted Dolsan leaf mustard treated with stepwise washing remained at the initial values. The color of the salted Dolsan leaf mustard did not change during 40-day storage, but the mustard turned brown after 50-day storage, for which reason it could not be made into Dolsan leaf mustard kimchi. These results could be recommended as the optimal salting conditions and storage time of salted Dolsan leaf mustard for making kimchi.

• Korean Journal of Medicinal Crop Science
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• v.19 no.4
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• pp.276-286
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• 2011

Morus alba (Mulberry) leaves were exposed to fermentation for varying amounts of time: no fermentation (0 min, MANF), medial fermentation (10 h, MAMF), and full fermentation (24 h, MAFF). The chemical compositions of the teas were determined and compared with those of commercial Camellia sinensis teas. The results showed that mulberry leaf teas contained significantly higher amounts of ash and fat than Camellia sinensis tea. Compared with Camellia sinensis teas, all mulberry leaf teas contained significantly more total free amino acids (24.26~54.25mg L-glutamic acid equivalent $g^{-1}$), but the concentration of caffeine was relatively low for mulberry leaf teas. High thiamine, riboflavin, and niacin contents were found in all mulberry leaf teas, but ascorbic acid and pyridoxine were found at higher levels in Camellia sinensis teas than in mulberry leaf teas. Color measurements demonstrated that mulberry leaf tea infusions generally had lower $a^*$ (greenness) and $b^*$ (yellowness) values than Camellia sinensis tea infusions. All infusions exhibited low turbidity levels (less than 10%). The contents of total phenols were measured as 71.8 and 74.9mg 100 $ml^{-1}$ infusion in MANF and MAFF, respectively, but the MAMF tea infusion showed significantly lower total phenols (64.6mg 100$ml^{-1}$ infusion). The total flavonoid contents of mulberry leaf tea infusions were lower (8.9~20.6mg 100 $ml^{-1}$ infusion) than those of Camellia sinensis teas and thus had lower antioxidant capacities (DPPH: 326.8~526.9 ${\mu}M$ trolox equivalent $g^{-1}$ and FRAP: 364.6~387.6 ${\mu}M$ trolox equivalent $g^{-1}$) than Camellia sinensis teas. The amounts of ${\gamma}$-aminobutyric acid (GABA) and rutin were higher in fermented mulberry leaf teas; the level of GABA increased with increasing fermentation time and the content was highest in MAFF, but rutin content was highest in MAMF.

• Horticultural Science & Technology
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• v.34 no.2
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• pp.342-353
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• 2016

This study was initiated to evaluate green color retention under three different soil systems. Several turfgrasses were evaluated in multi-layer, USGA, and mono-layer systems. Turfgrass entries were comprised of three cultivars of Korean lawngrass (Zoysia japonica Steud.) as warm-season grass (WSG) and three blends and three mixtures of Kentucky bluegrass (KB, Poa pratensis L.), perennial ryegrass (PR, Lolium perenne L.), and tall fescue (TF, Festuca arundinacea Schreb.) as cool-season grass (CSG). Significant differences were observed in visual turf color and green color retention among soil systems and turfgrasses. Both the multi-layer and USGA systems were highly associated with better color ratings and longer color retention, as compared with the mono-layer system. Seasonal variation of visual turf color greatly occurred from late December to early spring. CSG exhibited longer color retention than did WSG. The latter maintained green color for approximately 6 months, regardless of the soil system. Spring green-up of Korean lawngrass occurred from early to middle May, while it underwent discoloration from late October to early November. Among the CSGs green-up occurred between early March and early April and leaf color was maintained until middle December to early February. Therefore, the CSGs were green for 8.5 to 11 months, depending on turfgrass and soil system. The mean period of green color duration across all soil systems was approximately 10-11, 9-10 and 8.5-9.0 months for PR, KB and TF, respectively. As for the CSG mixtures, the greater the proportion of PR, the longer the green color retention, while the higher the proportion of TF, the shorter the color retention. There was greater variation in green color duration among the CSGs than the WSGs. Across soil systems, color retention differences of 2 to 6 days were observed for the Korean lawngrass, but 7 to 36 days for the CSGs. These results demonstrate that green color retention varied greatly according to soil systems and also among turfgrasses. Selections of turfgrass and soil system should be made using a concept-oriented approach, when establishing garden, park, soccer field, golf course and other sports field. Information obtained in this study can be used to select soil systems and turfgrasses based on the expected degree of leaf color retention.

• Fashion & Textile Research Journal
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• v.13 no.6
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• pp.838-847
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• 2011

The object of this study is as follows. First, according to the silhouette of clothes, I will search the relationship with the embroidery design. Second, I will investigate the relation of coloration about the clothes color and embroidery color. Third, I will search the relation with the image in clothes and embroidery design characteristic. The data acquisition is selected to the total 447 pictures of embroidery clothing design from the www.style.com, www.samsungdesign.net which are the related information site. The data are limited from S/S season in 2004 till F/W season in 2008 in the Paris, Milano, and New York collection. The analytical method was made through the analyze method and statistical method. First, on the relation with the clothes silhouette and embroidery design, if the satin stitch technique is utilized as the X-shaped or A-line silhouette in the one-piece and dress, the image which is elegant and feminine can be expressed. if the satin stitch technique is utilized as the H-line silhouette in jacket and court, the mannish image can be expressed. Second, the embroidery color showed up as the contrast combination of the monotone when the clothes color was the monochrome. And the embroidery color showed up as the tone in which is bright and sober when clothes color had 2 or 3 or 4. So, if the embroidery color is utilized as the similar color scheme, it will be effective. Third, if the embroidery technique of the one-piece and dress is utilized as the the satin stitch technique and the bloom and leaf motive being stylized pattern is used in the all-over and border pattern, It will be effective to express the romantic/feminine, ethnic/folklore, active, and classic image.