• Korean journal of food and cookery science
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• v.30 no.4
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• pp.419-427
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• 2014

This study was carried out to evaluate the effects of stevia leaf powder on bread quality. Different breads were prepared by the addition of 0%, 0.5%, 1.0%, 1.5% and 2.0% stevia leaf powder to wheat flour. The weight of the breads containing stevia leaf powder ranged from 525.0~543.5 g, while that of the control was 548.8 g. The volume of the breads prepared by adding stevia leaf powder was 2225.0~2278.8 mL, while that of the control was 2307.5 mL. The height and specific volume of the breads decreased with the addition of stevia leaf powder. The Hunter L values of the breads also decreased, whereas a and b values increased with the addition of stevia leaf powder. The L and b values of the bread decreased continuously during storage. The hardness, springiness, cohesiveness and chewiness all increased with the addition of stevia leaf powder. Overall the acceptability and taste determined by sensory evaluation of the bread with 1.5% stevia leaf powder were better than that of the control.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• The Journal of Korean Society for Radiation Therapy
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• v.26 no.2
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• pp.305-312
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• 2014

Purpose : The purpose of this study is to analyze the mechanical and leaf speed accuracy of the dynamic multileaf collimator (DMLC) and determine the appropriate period of quality assurance (QA). Materials and Methods : The quality assurance of the DMLC equipped with Millennium 120 leaves has been performed total 92 times from January 2012 to June 2014. The the accuracy of leaf position and isocenter coincidence for MLC were checked using the graph paper and Gafchromic EBT film, respectively. The stability of leaf speed was verified using a test file requiring the leaves to reach maximum leaf speed during the gantry rotation. At the end of every leaf speed QA, dynamic dynalog files created by MLC controller were analyzed using dynalog file viewer software. This file concludes the information about the planned versus actual position for all leaves and provides error RMS (root-mean square) for individual leaf deviations and error histogram for all leaf deviations. In this study, the data obtained from the leaf speed QA were used to screen the performance degradation of leaf speed and determine the need for motor replacement. Results : The leaf position accuracy and isocenteric coincidence of MLC was observed within a tolerance range recommanded from TG-142 reports. Total number of motor replacement were 56 motors over whole QA period. For all motors replaced from QA, gradually increased patterns of error RMS values were much more than suddenly increased patterns of error RMS values. Average error RMS values of gradually and suddenly increased patterns were 0.298 cm and 0.273 cm, respectively. However, The average error RMS values were within 0.35 cm recommended by the vendor, motors were replaced according to the criteria of no counts with misplacement > 1 cm. On average, motor replacement for gradually increased patterns of error RMS values 22 days. 28 motors were replaced regardless of the leaf speed QA. Conclusion : This study performed the periodic MLC QA for analyzing the mechanical and leaf speed accuracy of the dynamic multileaf collimator (DMLC). The leaf position accuracy and isocenteric coincidence showed whthin of MLC evaluation is observed within the tolerance value recommanded by TG-142 report. Based on the result obtained from leaf speed QA, we have concluded that QA protocol of leaf speed for DMLC was performed at least bimonthly in order to screen the performance of leaf speed. The periodic QA protocol can help to ensure for delivering accurate IMRT treatment to patients maintaining the performance of leaf speed.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.

• Journal of Environmental Science International
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• v.23 no.2
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• pp.239-248
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• 2014

This study investigated the effects of soil depths and soil organic fertilizer application on the growth characteristics of Spiraea bumalda 'Gold Mound' in a extensive green roof system. The treatments were 3 soil depths (10, 15 and 25 cm) and 5 soil types in mixture of artificial soil and organic fertilizer. We measured plant height, leaf width, leaf length, number of flowers, visual quality and survival rate from March to October in 2011. The growing medium of 10 cm soil depth showed the highest plant growth in $A_1$ (amended soil 100%), and the lowest plant growth in $O_1A_4$ (organic fertilizer 20% + amended soil 80%) treatment. In case of 15 cm soil depth, Spiraea bumalda 'Gold Mound' showed a high leaf length and visual quality in $O_1A_2$(organic fertilizer 33% + amended soil 67%) treatment and high leaf width and number of flowers in $O_1$ (organic fertilizer 100%) treatment. $A_1$ treatment without organic fertilizer showed the lowest leaf length and poorest visual quality, and $O_1A_4$ treatment showed the lowest plant height and lowest number of flowers. At soil depth 25 cm, $O_1A_1$ (organic fertilizer 50% + amended soil 50%) treatment showed greater plant height, visual quality and number of flowers than other treatments. The leaf length and leaf width were more effective in $O_1$ treatment. $A_1$ treatment showed a relatively low leaf length, leaf width and visual quality. The higher the organic conditioner, the better the plant growth. And, survival rates of Spiraea bumalda 'Gold Mound' showed 92%, 88% and 76% at soil depths of 25 cm, 15 cm and 10 cm, respectively, in this a extensive green roof system. Therefore, the results showed that the growth of Spiraea bumalda 'Gold Mound' was affected by both soil quality and soil depth. Different optimal mixtures of organic fertilizer and amended soil were determined, depending upon soil depth.

• Journal of Bio-Environment Control
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• v.6 no.4
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• pp.270-276
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• 1997

This experiment was conducted to develop a practical method to growth in hydroponics conditions. For this purpose, leaf lettuce (Lactuca sativa L., cv. 'Cheongchima') was cultivated under different temperature and light conditions in experimental fields of Sahmyook university from March, 1991 to May, 1996. The visual quality score(VQS), a quantitative parameter to evaluate harvested leaf lettuce quality. The leaf lettuce cultivated at $25^{\circ}C$ solution temperature showed the highest fresh weight pe, plant (59.7g/plant), but lowest visual quality score (5.2), while leaf lettuce cultivated at 15$^{\circ}C$ solution temperature showed lower fresh weight per plant (25.2g/plant) but highest visual quality score (7.2). In general, growth of leaf lettuce was retarded by low solution temperature, but quality was higher than those of other solution temperature. Different day/night temperature of nutrient solutions 20/2$0^{\circ}C$ and 25/2$0^{\circ}C$ was highest in yield, but leaf type was grow longer, and visual quality are inferior to low temperature. Yield was decreased as 10 and 25% at 60 and 80% shading treatment, respectively. Chlorophyll content was decreased by shading. but plant height and root length were increased of leaf lettuce growth with hydroponics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1604-1611
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• 2007

This study was conducted to investigate the quality characteristics of Jeolpyun prepared with different percentages of lotus leaf powder for 4 days. The moisture content of Jeolpyun without lotus leaf powder was 50.63% and those of Jeolpyun with the powder were $50.17{\sim}52.63%$ on 0 day; however, they did not show constant tendency during storage. Total cell counts of Jeolpyun with lotus leaf powder increased less than those of Jeolpyun without the powder during storage. As lotus leaf powder increased, L values of lotus leaf Jeolpyun significantly decreased and their a values significantly increased. As storage time increased, L values of lotus leaf Jeolpyun increased, and a and b values did not show constant tendency during storage. There was no difference between Jeolpyun with lotus leaf powder and Jeolpyun without the powder in hardness and chewiness on 0 day. As lotus leaf powder increased, the hardness and chewiness of lotus leaf Jeolpyun decreased after 1 day. The adhesiveness of 0% lotus leaf Jeolpyun significantly decreased after 2 days, and there was no difference in adhesiveness except for 3% lotus leaf Jeolpyun by 2 days. The springiness of 2% and 3% lotus leaf Jeolpyun was not significantly different for 4 days and the gumminess of all samples increased after 2 days. There was significant difference in cohesiveness between Jeolpyun with lotus leaf powder and Jeolpyun without on 0 day, but there was no great difference during storage. In the sensory evaluation, 2% lotus leaf Jeolpyun showed the highest preference scores; hence, 2% lotus leaf Jeolpyun prepared with 980 g rice flour, 20 g lotus leaf powder, 10 g salt and 360 g water was picked as the best.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.3
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• pp.229-234
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• 1989

In flue-cured tobacco, the relationships between the quality of tobacco leaves (productivity according to quality grade) and specific meteorological factors were noted showing different significances according to different seasons during the growing period of the tobacco plants. The thick leaf high quality was significantly correlated with average temperature in late April, late May, early July and late July. The degree of contribution was greatest in middle May and lowest in late May. In the highest and lowest temperatures, the relations to leaf quality had similar tendency like in the average temperature; the thick leaf low quality showed opposite tendency relative to the high quality in the degrees of correlations and contributions. Amount of precipitation was significantly correlated with the thick leaf high quality in late April, early May, middle May, late June and late July. The degree of positive contribution was shown in order of late April, middle July and early July, and that of negative one was in order of middle June, early June and late June, respectively. Duration of sunshine period was highly associated with thick leaf high quality of tobacco leaves in all of the growing season except for middle April and middle July. The degree of positive contribution was in order of late May, late April, early July and middle July, and that of the negative one was in order of late June, early May, middle June and middle May.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.521-527
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• 2012

This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.