• Culinary science and hospitality research
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• v.19 no.5
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• pp.76-86
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• 2013

This study was performed to investigate the quality characteristics of gruel added with ramie leaves. For this study, ramie leaves were made into powder, which consists of 5.37% of moisture content, 27.10% of crude protein, 5.99% of crude lipid, 47.17% of carbohydrate, 14.37% of crude ash. The gruel was prepared with rice powder, salt, and various levels (0, 2, 4, 6, 8%) of ramie powder. After making the gruel, it was examined for the effect of adding ramie on quality characteristics using a mechanical test and a sensory evaluation. The solid contents of gruel tended to decrease with increased amounts of ramie powder. As the amount of ramie powder increased, there were several changes in the sample groups as follows. The pH increased, and the lightness(L) and redness(a) decreased, while yellowness(b) increased; the viscosity decreased, whereas spreadability increased gradually. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the gruel containing 6% level of ramie. In conclusion, the gruel added with 6% of ramie is the best in quality and acceptability.

• The Korean Journal of Mycology
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• v.34 no.2
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• pp.112-118
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• 2006

To select efficient entomopathogenic fungal strains of Lecanicillium for the biocontrol of aphid, Myzus persicae, conidial suspension ($1{\times}10\;conidia/ml$) was sprayed onto a detached Chinese cabbage leaf in a petri dish with a dampened filter paper that had 20 nymphs of aphid. Lecancillium strain 4078 and 6543 were the best strains for the biocontrol of aphid at high temperature of $30^{\circ}C$ and low relative humidity (RH) of 85%, respectively. The cumulative mortality of strain 4078 at $30^{\circ}C$ after 3 days was 100% and that of strain 6543 was 90% at 85% RH after 5 days. Strain 4078 also exhibited almost 100% germination ratio of conidia and high rate of mycelial growth at the broad temperature-range of $15{\sim}25^{\circ}C$. The strain 4078 and 6543 were all identified as Lecanicillium species based on the DNA sequences (accession no.: EF026004 and EF026005, respectively) of the ITS regions of the fungi. Excellent production of aerial conidia of strain 6543 was accomplished by using steamed polished rice as the solid culture medium.

• Mycobiology
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• v.43 no.4
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• pp.373-383
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• 2015

Five halophytic plant species, Suaeda maritima, Limonium tetragonum, Suaeda australis, Phragmites australis, and Suaeda glauca Bunge, which are native to the Muan salt marsh of South Korea, were examined for fungal endophytes by sequencing the internal transcribed spacer (ITS) region containing ITS1, 5.8S rRNA, and ITS2. In total, 160 endophytic fungal strains were isolated and identified from the roots of the 5 plant species. Taxonomically, all 160 strains belonged to the phyla Ascomycota, Basidiomycota, and Zygomycota. The most dominant genus was Fusarium, followed by the genera Penicillium and Alternaria. Subsequently, using 5 statistical methods, the diversity indices of the endophytes were determined at genus level. Among these halophytic plants, P. australis was found to host the greatest diversity of endophytic fungi. Culture filtrates of endophytic fungi were treated to Waito-C rice seedlings for plant growth-promoting effects. The fungal strain Su-3-4-3 isolated from S. glauca Bunge provide the maximum plant length (20.1 cm) in comparison with wild-type Gibberella fujikuroi (19.6 cm). Consequently, chromatographic analysis of the culture filtrate of Su-3-4-3 showed the presence of physiologically active gibberellins, $GA_1$ (0.465 ng/mL), $GA_3$ (1.808 ng/mL) along with other physiologically inactive $GA_9$ (0.054 ng/mL) and $GA_{24}$ (0.044 ng/mL). The fungal isolate Su-3-4-3 was identified as Talaromyces pinophilus.

• Proceedings of the Korea Water Resources Association Conference
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• 2010.05a
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• pp.273-277
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• 2010

This research was performed to examine changes in the timing of the growth of crops along with changes in temperatures due tochanges and to analyze the change of water-supply-reliability by adding an analysis of the change of agricultural water supply patterns in the basin area of Miryang dam in Korea. Had-CM3 model from U.K. was the tool adopted for the GCM model, a stochastic, daily-meteorology-generation-model called LARS-WG was alsoused for downscaling and for the climate change scenario (A1B) which represents Korea's circumstances best. First of all, to calculate changes in the timing of the growth of crops during this period, the theory of GDD was applied. Except for the period of transplanting and irrigation, there was no choice but to find the proper accumulated temperature by comparing actual temperature data and the supply pattern of agricultural use due to limited temperature data. As a result, proper temperatures were found for each period. $400^{\circ}C$ for the preparation period of a nursery bed, $704^{\circ}C$ for a nursery bed's period, $1,295^{\circ}C$ for the rice-transplanting period, $1,744^{\circ}C$ for starting irrigation, and $3,972^{\circ}C$ for finishing irrigation. To analyze future agricultural supply patter changes, the A1B scenario of Had-CM3 model was adopted, and then Downscaling was conducted adopting LARS-WG. To conduct a stochastical analysis of LARS-WG, climate scenarios were generated for the periods 2011~2030, 2046~2065, 2080~2099 using the data of precipitation andMax/Min temperatures collected from the Miryang gauging station. Upon reviewing the result of the analysis of accumulated temperatures from 2011~2030, the supply of agricultural water was 10 days earlier, and in the next periods-2046~2065, 2080~2099 it also was 10 days earlier. With these results, it is assumed that the supply of agricultural water should be about 1 month ahead of the existing schedule to meet the proper growth conditions of crops. From the results of the agricultural water supply patterns should be altered, but the reliability of water supply becomes more favorable, which is caused from the high precipitation change. Furthermore, since the unique characteristics of precipitation in Korea, which has high precipitation in the summer, water-supply-reliability has a pattern that the precipitation in September could significantly affect the chances of drought the following winter and spring. It could be more risky to make changes to the constant supply pattern under these conditions due to the high uncertainty of future precipitation. Although, several researches have been conducted concerning climate changes, in the field of water-industry, those researches have been solely dependent on precipitation. Even so, with the high uncertainty of precipitation, it is difficult for it to be reflected in government policy. Therefore, research in the field of water-supply-patterns or evapotranspiration according to the temperature or other diverse effects, which has higher reliability on anticipation, could obtain more reliable results in the future and that could result in water-resource maintenance to be safer and a more advantageous environment.

• Food Science and Preservation
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• v.15 no.1
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• pp.37-42
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• 2008

This study investigated the effects of green tea powder (GTP) on the quality characteristics of Yukwa during storage, to improve shelf-stability and sensory quality. The crude lipid contents of Yukwa decreased with increasing levels of GTP, but significant changes in moisture contents were not found. 'The blowhole size and expansion rate of Yukwa decreased with increases in GTP. The hardness of Yukwa samples with over 2% (w/v) GTP significantly increased, but no notable changes in hardness during storage were found. Sensory evaluation tests indicated that all sensory characteristics decreased with increasing GTP levels, but there was no significant difference in overall acceptability between Yukwa samples with 1% (w/v) GTP and control. Antioxidant activity increased as the concentration of GTP increased 'The results indicate that addition of 1% (w/v) G1P yielded optimal quality of Yukwa during storage.

• Food Science and Preservation
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• v.16 no.5
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• pp.680-685
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• 2009

We assessed the quality characteristics of instant Nuroong-gi prepared with 0%, 2%, 4%, 6%, or 8% (all w/w) yam powder. We measured color, water binding capacity, viscosity, the sedimented volume of insoluble solids, turbidity, total sugar, and reducing sugar and conducted sensory evaluation. Lightness decreased with a rise in the proportion of yam powder. However, both redness and yellowness rose with an increasing proportion of powder. The water binding capacities of Nuroong-gi prepared with yam powder were higher than that of rice powder. The viscosity increased with increasing levels of powder. The level of insoluble solids, the turbidity, and the concentrations of total sugar and reducing sugar all rose with increasing cooking temperature. Sensory evaluation showed that Nuroong-gi with yam powder at 2% (w/w) was optimally acceptable.

• Food Science and Preservation
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• v.23 no.7
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• pp.945-952
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• 2016

This study was carried out to investigate the quality characteristics and antioxidant activity of Sulgidduk (oriental-style rice cakes) prepared with different amounts (0%, 2%, 4%, or 6%) of maquiberry (Aristotelia chilensis) powder. The moisture content of treated Sulgidduk ranged from 37.75% to 38.79%, with no significant differences between treatment groups. The pH gradually decreased with the increasie in maquiberry powder. The soluble solid content did not show significant differences between groups. The lightness (L) value decreased, while redness (a) value increased with the increase in added maquiberry powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test results revealed no significant differences in smell, taste and overall acceptability scores. The total polyphenol and total anthocyanin contents were 8.66~262.71 mg GAE/100 g amd 0.01~9.76 mg C3G/100 g), respectively. Moreover, the polyphenol and anthocyanin levels increased with increasing levels of added maquiberry powder. In addition. reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added maquiberry powder. Based on the above results, addition up to 6% maquiberry powder incorporated into Sulgidduk will meet the taste and functional needs for consumers.

• Food Science and Preservation
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• v.24 no.1
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• pp.8-12
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• 2017

This study investigated the quality characteristics of cookies added with the powder of pomace powder, which was produced as a by-product in Korean rice wine (Takju). The quality of cookies was evaluated based on moisture content, color, hardness, and sensory evaluation. Cookies were prepared by addition of 0, 5, 10, and 15% Takju pomace powders to basic flour formulation. The pH values of dough added with Takju pomace powder were 3.04-6.52, which was lower than that of the control group. The moisture contents of cookies were 6.92-6.52% and were lowest in cookies added with 15% Takju pomace powder. The L value was reduced according to the increase in Takju pomace powder. On the contrary, a value increased. Especially, a value of the control was negative (-0.96) while those of cookies added with Takju pomace powder were positive. There were no significant differences in the b value of these cookies. For texture, hardness of cookies was lowest in 15% Takju pomace powder cookies. The results of the sensory evaluation compared to cookies with 10% powder Takju pomace were superior in appearance, taste and overall preference.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.142-151
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• 2012

This study was carried out to evaluate genetic variation of early-heading rice (Oryza sativa L. cv. Dongjin 1) lines derived from gamma-ray ($^{60}Co$, 300 Gy) irradiation. The average heading date of the 5 early-heading lines in $M_7$ and $M_8$ generation was faster than that of untreated control as 11 (line ${\gamma}$-2), 10 (line ${\gamma}$-5), 6 (${\gamma}$-1 line), 5 (${\gamma}$-3) and 4 days (line ${\gamma}$-4), respectively. According to ISSR analysis, polymorphic rate of the early-heading lines (from 5.9% to 23.4%) was higher than that of control (4.3%). The result indicates that the gamma-ray promote variation at DNA level. When genetic variations of rps16-trnK region were evaluated by nucleotide analysis, nucleotide length of the rps16-trnK region was 664 bp in all the early-heading lines and control. Out of 5 sites of nucleotide transposition detected in the region, however, 2 sites were appeared only in the early-heading lines.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1144-1150
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• 1997

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.