• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.207-218
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• 2006

This study was designed to investigate the possible utilization of Ligularia stenocephala as a source of functional ingredients in white bread. In terms of color values, as more Ligularia stenocephala leaf powder was added, 'lightness,' 'redness,' and 'yellowness' decreased in the crust, while in the bread crumb 'lightness' and 'yellowness' decreased, but 'redness' increased. When 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder was substituted for an equivalent amount of strong flour, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for the white breads, the hardness decreased slightly with the addition of 2.5% Ligularia stenocephala leaf powder, but increased with the addition of 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder. The addition of the Ligularia stenocephala leaf powder also increased the springiness and gumminess of the white bread. The highest sensory scores for color, flavor, taste, texture, and overall acceptance for both the student group and the baker group were obtained from white bread with 5.0% Ligularia stenocephala leaf powder. The highest sensory scores for the housewife group for taste, texture, and overall acceptance were obtained from control bread. Through the results of these experiments, we conclude that the highest quantity of Ligularia stenocephala leaf powder content should be no more than 5.0% when making bread with added Ligularia stenocephala leaf powder.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.738-745
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• 2005

This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

• Asian Journal of Turfgrass Science
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• v.13 no.1
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• pp.29-36
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• 1999

This study was conducted to make the utmost use of the good traits and to improve the poor traits of zoysiagrass through the production technology for mixed lines sod in addition to breeding. Mixed lines sod was produced by mixing broad or middle leaf line with narrow leaf line by volume, a ratio of 1 to 2. The mixed lines sod of zoysiagrass was superior to the single ling sod, which is used commonly, for the establishment rate, coverage rate, shoot density, texture, leaf color, dormancy period cnd color, and visual quality.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.2
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• pp.25-35
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• 1987

Effects of application time And rate of chlorine on the chlorine absorption and distribution at different stalk positions of the plants were Investigated in burley tobacco grown under the pot condition. Treatment consisted of 6 application times (from 2 weeks before transplanting to 8 weeks after transplanting with 2 weeks' interval) and 2 application rates (2g and 4g-KCl/pot) by 6X2 factorial experimental design. The tobacco plants took up the chlorine rapidly just after chlorine application, and the chlorine content of leaf was increased proportionally to the rate of chlorine application. The chlorine was accumulated when much in lower leaves when chlorine was applied early, while the chlorine accumulated much in upper leaves when chlorine was applied late. The chlorine content of leaf was negatively correlated to the degree of brightness, red color and yellow color of cured leaf. Significant Increases In cured leaf ratio, leaf thickness, leaf weight and weight Per unit leaf area of harvested leaf were obtained with increased chlorine application. When the chlorine was applied early, the leaf weight showed Increasing tendency.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.317-323
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• 2012

We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.314-324
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• 2016

To improve the color stability of chlorophyll in young barley leaf used as functional green biomaterial, the absorption spectrum, color values, and antioxidative activities of young barley leaf (YBL) treated with zinc ion solutions were investigated. The small pieces of fresh YBL in aqueous solution mixtures were autoclaved twice at $110^{\circ}C$ for 30 min (pH 5). Distilled water (BLA), 0.01% zinc chloride (BLAZ), 0.01% zinc citrate (BLAC), and 0.01% zinc lactate (BLAL) solutions were used. Treated YBL powders were extracted with 80% EtOH for 4 h. Chlorophyll a and b contents differed with different treatments. BLA decreased chlorophyll a and b contents, whereas others were maintained. Absorbance spectrums of chlorophyll at 400~700 nm showed different maximum peak wavelengths. After heating in acidic and neutral solutions (pH 3, 5, and 7), the colors of YBL and BLA changed from green to olive green, whereas BLAZ, BLAC, and BLAL remained green color. The antioxidative activities showed higher values in YBL extract than in treated extracts. From the above results, autoclaved YBL in zinc solution would increase the color stability and maintain green color regardless of acid and heat treatments.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.405-412
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• 2015

To develop a color stable and fine bamboo leaf powder (BLP) as a functional green biomaterial, bamboo leaf (BL) purchased from Sasa borealis and cultivated in Damyang, Jeonnam was treated with different conditions and BLP was evaluated. The four treatments comprised of boiling in water, in zinc chloride, sodium bicarbonate, and vinegar solutions, BLP4 was treated with 2% $ZnCl_2$ for 1 h, BLP5 was treated with 1% $ZnCl_2$ for 2 h, and BLP6 was treated with 1% $ZnCl_2+10%$ NaCl for 1 h. The particle size distribution, ash content, water binding capacity, and color change after heating in acidic solution were compared to commercial fine green tea (GTP) and bamboo leaf powders (CBLP). The particle size (cumulative 90%) of BLP was finest in BLP4 followed by BLP6 < BLP5 < GTP < CBLP. The water binding capacity of GTP was the highest and that of BLP was negatively correlated with particle size. After heating in acidic solution, the color of commercial GTP and CBLP changed from bright green to olive green, but the treated BLPs remained bright green. Especially, the -a (greenness) values for the commercial powders decreased from 11.2-13.6 to 3.1-3.8, while those of the treated BLPs did not change.

• Textile Coloration and Finishing
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• v.7 no.4
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• pp.16-24
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• 1995

Traditionally dyeing fabric with dyestuff extracted from Indigo was a popular method of obtaining blue color in the world before synthetic dyestuff was developed in the 1890's. As the Korean traditional process of dyeing extracted from Indigo, there are two kinds of dyeing process; The deposite dyeing of muddy Indigo and the leaf dyeing of Indigo plant. In order to study the properties of leaf dyeing of Indigo, the dyeing properties, color difference on cotton and silk fabrics under several dyeing conditions were investigated. In the dyeing of cotton and silk fabrics with leaf dyeing of Indigo, the dyeing affinity of silk was higher than that of cotton, the cotton and silk fabrics were dyed dark yellowish Green and dark Blue, respectively. the dye uptake increased with the increase of dyeing temperature and of the unmber of dyeing times. When cotton and silk fabrics dyed with leaf dyeing of Indigo at 6$0^{\circ}C$ for six number of times, the K/S value of dyed cotton and silk were calculated 1.286, 2.613 respectively.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.2
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• pp.288-296
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• 2019

This study examined the proper dyeing conditions, color fastness and functionality for wool fabrics dyed with Chamaecyparis obtusa leaf extract. FT-IR and UV-Vis spectrum analysis showed that tannin and flavonoids were contained in the extracted colorant. The dyeing of wool fabrics using Chamaecyparis obtusa leaf was good without pretreatment or mordant treatment. Optimal dyeing conditions for wool fabrics were a colorant concentration of 70%(v/v), dyeing temperature of $100^{\circ}C$, dyeing time of 100 minutes and dyebath pH of 5.8. Color fastness of dyed wool fabrics to washing, rubbing, perspiration was good, whereas light was grade 3. The UV protection rate and deodorization rate of wool fabrics dyed with Chamaecyparis obtusa leaf improved. Reduction rate of Staphylococcus aureus/Klebsiella pneumoniae were excellent at 99.9%. Therefore, it was confirmed that Chamaecyparis obtusa leaf can be used as environ-mentally friendly natural dye.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.359-364
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• 1995

This experiment was conducted to get the fundamental information about the difference in color and some chemical components of grey flue-cured tobacco cultivated in paddy field to compare with normal tobacco. Cured leaves of NC82 were separated with visual characters into three classes of slight, fair and severe symptoms of grey leaf by percentage of grey parts to whole leaf area, and compared to normal ones. Occurrence of grey leaves tended to be higher in lower stalk position than in upper ones. Cl, Mn and Fe content of grey leaves was much higher when it compared with normal leaves, and within the same leaf, grey parts were increased in Fe, Mn and Cl content than in those of normal parts but there was no appearent difference in total sugar, nicotine and Ca contents. Chemical analysis of grey leaf samples indicated that they contained more Fe, Mn and Cl contents than those of normal leaves. These tendencies in chemical traits were accordance with the degree of grey symptoms. Grey leaves showed remarkably lower b*value and slightly lower L*value than those of normal leaves, while a*value was mostly higher in grey leaves. In general, grey appearence of grey flue-curd tobacco seemed to be from less yellowish color, poorer brightness with more brownish or reddish color.