• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.107-115
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• 2000

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Bacterial multiplying and browning of chopped garlic were very effectively repressed by 0.5-1% citric acid. Salt had an effect on the repression of bacteria multiplying and browning of chopped garlic except for 1% NaCl. Synergistic effect between citric acid and NaCl was also very good for decreasing bacteria multiplying and maintaining Hunter color of chopped garlic. Compounded effect of the GF. citric acid. and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was the highest in chopping size 3mm(diameter) and viscosity 4500cp. of chopped garlic.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.557-565
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• 2011

The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p<0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p<0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.

• Korean Chemical Engineering Research
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• v.45 no.6
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• pp.638-647
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• 2007

In this study, we present the evaluation chart for assessing the applicability of $CO_2$ flooding method to oil reservoirs. The evaluation chart consists of four categories as source availability, miscibility, applicability and injecting method of miscible flooding. The applicability of reservoir and oil in the chart has basic items of the properties such as oil gravity, viscosity, oil saturation, reservoir temperature and permeability, and these are quantitatively graded. Meanwhile, for additional items of $CO_2$ purity, reservoir thickness and formation dip, they are graded as "highmediumlow". In the case of evaluating the injection method of either continuous injection or WAG ($CO_2$), the qualitative decision will be made according to formation dip, vertical permeability, reservoir thickness, etc. The recommended score in the chart was assigned by utilizing 51 oil producing fields which $CO_2$ flooding is successfully being applied. The evaluation chart developed in this work has been applied to the Captain oil producing field located in Scotland as well as to the Onado oil field of Venezuela, which Korean oil companies have participated in. For the Captain field, the reservoir quality in terms of permeability and porosity is considered to be very excellent to flow the oil. The oil in captain field contains heavier component of $C_{21+}$ as 54%. Therefore, this heavy oil could be immiscibly displaced, hence the evaluating result with the basis of immiscible criteria shows that $CO_2$ immiscible flooding in this field could be properly applied. In the case of Onado oil producing field, since the estimated minimum miscibility pressure is lower than the reservoir pressure, it was assessed that the Onado field would be efficiently conducted for $CO_2$ miscible flooding.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.41-51
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• 2012

We produced Hwanggiju (added 0.5~2.0% of ground Astragali Radix compared to starch contents) and investigated the physicochemical characteristics, DPPH free radical scavenging activities, polyphenol contents, and sensory evaluation. For all treatments, the initial pH was 3.9~4.1 and gradually decreased for 6 days from the 1st mashing day, and then rapidly increased to 4.67. As the fermentation proceeded, total acid contents increased in most of the treatments, reduced temporarily after the 2nd mashing time because of the addition of starch material and water, and then slightly rose again. There were little changes in pH and total acid contents followed by adding ground Astragali Radix (AR) to the fermentation periods. Amino acidities of all treatments showed patterns of which consistently rose as the fermentation proceeded and slightly reduced followed by increasing the addition rate of ground AR to the mashes. Soluble solid and alcohol contents also increased continuously and there were few differences among the treatments followed by adding to the ground AR rate. In color, there was no differences in L value, but a and b value showed significant differences by adding ground AR rate. In DPPH free radical scavenging activities, the control (no AR added) showed 53.6% and when grinded AR added, there were improving effects of the activities (0.52~6.9%). In polyphenol contents, the control was 1.05 mg/mL and the ground AR added treatments increased slightly. In the sensory evaluation, the control received a relatively high score ($5.0{\pm}1.0$), and the treatments which added 0.5% ground AR during the 2nd mashing time were also well received ($4.5{\pm}1.3$).

• Food Science and Preservation
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• v.19 no.3
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• pp.337-343
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• 2012

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 $^{\circ}Brix$, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from $5.67{\times}10^3$ (HM-AP jam) to $41.91{\times}10^3$ (jam B) dyne/$cm^2$, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.286-296
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• 2010

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.281-289
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• 2013

This study was conducted to investigate the effects of feeding seleniferous whole crop barley silage (WCBS) on the growth performance, blood and carcass characteristics, and tissue selenium deposition infinishing Hanwoo steers. A total of 20 growing Hanwoo steers were selected and assigned to one of the following feed groups: control (0.1 ppm Se), T1 (0.3 ppm Se), T2 (0.9 ppm Se), and T3 (0.9 ppm of inorganic Se). Five steers were allocated to each treatment group, and the trial lasted for 90 days. All experimental diets combined seleniferous and/or non-seleniferous WCBS up to a ratio of 30%. For the T3 diet, 0.9 ppm Se in the form of sodium selenite was added to the control diet. Dietary level and type of selenium did not affect feed intake and body weight gain. Blood total lipid and triglyceride concentrations were significantly (p<0.05) lower in the T2 group than in control. Blood immunoglobulin G concentration increased significantly (p<0.05) with increasing levels of dietary selenium; concentrations were significantly (p<0.05) higher in T2 and T3 than in control. Blood selenium concentration was the highest (p<0.05) in T2. No significant difference was observed in dressing rate, ribeye area, marbling score, meat color and fat color. Further, no association was found between levels and chemical form of dietary selenium and quality and quantity of meat. To the contrary, tissue selenium content in kidney, liver, and hind leg increased significantly (p<0.05) with increasing levels of selenium; however, feeding inorganic selenium did not introduce a significant increase in tissue selenium content of finishing Hanwoo steers. The results indicated that the selenium present in seleniferous WCBS was an effectively absorbable selenium source, suitable for increasing tissue selenium content in beef. Approximately 100 g of hind leg muscle from steers fed on the T2 diet met approximately 69% of the recommended daily selenium requirements.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.172-182
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• 2016

This study was aimed to determine the changes in vitamin $B_5$ and $B_6$ contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin $B_5$ and $B_6$ analysis method were validated using high-performance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin $B_5$ and $B_6$. The Z-score for vitamin $B_6$ in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin $B_5$ and $B_6$ contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin $B_5$ and $B_6$ ranged from 0.000 to 2.462 and from 0.000 to $0.127mg{\cdot}100g^{-1}$, respectively. The highest contents of vitamin $B_5$ and $B_6$ were $2.462mg{\cdot}100g^{-1}$ in fresh fatsia shoots (stem vegetables), and $0.127mg{\cdot}100g^{-1}$ in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin $B_5$ and $B_6$ contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin $B_5$ in parboiled fatsia shoots and vitamin $B_6$ in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Korean Journal of Breeding Science
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• v.49 no.2
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• pp.80-86
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• 2017

'Jungmo2501' (Avena sativa L.), a winter oat for forage use, was developed by the breeding team at the National Institute of Crop Science, RDA in 2010. The following is the characteristics of 'Jungmo2501' that is characterized as light green leaf, yellow brown culm and whitish yellow grain. The heading date of 'Jungmo2501' was about 3 days earlier than that of check cultivar 'Samhan'(May 7 and May 10, respectively). Its plant height was 11 cm longer than 103 cm of the check, and the leaf blade ratio of aerial parts was 26 % higher than the check (11.8% and 9.4%, respectively). The cold tolerance, resistance to lodging and wet injury of 'Jungmo2501' were similar to those of the check. The average forage dry matter yield of 'Jungmo2501' harvested at milk-ripe stage was 5% higher than the check ($15.5ton\;ha^{-1}$ and $14.7ton\;ha^{-1}$, respectively). 'Jungmo2501' was higher than the check in terms of protein content (6.6% and 5.9%, respectively), neutral detergent fiber (58.5% and 57.6%, respectively), and acid detergent fiber (34.5% and 32.1%, respectively), while total digestible nutrients was lower than the check (61.6% and 63.6%, respectively), and TDN yield was $0.37ton\;ha^{-1}$ more than that of the check ($9.71ton\;ha^{-1}$ and $9.34ton\;ha^{-1}$, respectively). The silage grade of 'Jungmo2501' estimated by Flig score showed level II, meaning good quality. Fall sowing cropping of 'Jungmo2501' is recommended only for areas where average daily minimum mean temperatures in January are higher than $-6^{\circ}C$.