• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1042-1047
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• 2017

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.9-16
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• 2024

To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.666-671
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• 2020

To analyze the quality characteristics of soybean (Glycine max), the approximate analysis, physical properties, mineral and free sugar content of domestic soybean cultivars were analyzed. The moisture content was about 9.15~11.84%. The fat content of Cheonga, Taekwang, and Jinpung cultivars were 17.93~18.37%, which was significantly higher than that of others. Protein content of Cheonga and Seonyu were 36.15~36.70%, significantly higher than that of others. As for the weight and shape of soybeans, the Daewon was the largest allele, and the seed cover ratio was the highest in the Seonyu. In terms of water absorption rate, the Seonyu showed the highest absorption rate at 246.19%, and the Daewon showed the lowest absorption rate. Soaked soybeans had a hardness of 2.80~4.73 kg/㎠, which did not show low hardness in the sample with high moisture absorption. The grinded soybeans showed higher lightness and yellowness values than the raw soybeans, and the redness was decreased. Soybean minerals contained high K, P, Mg, and Ca content. Overall, The Taekwang contained more minerals than others. Stachyose, sucrose, glucose and fructose were detected as free sugars in soybeans. The total free sugar content of Taekwang was the lowest at 3.47%, and the Cheonga (6.80%) was the highest.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.353-358
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• 2022

To confirm the applicability of crab apple, the composition and content of amino acids and minerals with 'Fuji' apple were measured. Apple and crab apple were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids, and ascorbic acid, antioxidant activities of these extracts were measured. The amino acid composition of apples comprised a total of 17 amino acids. The total amino acid contents of apple and crab apple were 2,050.45 mg/kg and 900.05 mg/kg, respectively. For minerals, the total mineral content of apple and crab apple were 489.14 mg%, 529.77 mg%, respectively. The contents of polyphenols, flavonoids, and ascorbic acid of apple and crab apple extracts were highest in 70% ethanol extracts. The content of polyphenols, the crab apple extract, showed a generally higher content than the apple extract. The content of flavonoids, apple and crab apple extracts revealed no difference between extracts. The content of ascorbic acid, apple extract showed a generally higher content than the crab apple extract, but there was no significant difference between extracts. In the case of DPPH and ABTS radical scavenging abilities, 70% ethanol extract showed the highest antioxidant activity, and crab apple showed higher activity than apple extracts.

• Journal of the Korean Ceramic Society
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• v.44 no.9
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• pp.524-528
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• 2007

The results of evaluating steel corrosion in concrete containing chloride content of various levels indicated that the more chloride content in concrete leads to the lower potential and higher corrosion current density. However, the open circuit potential of steel varied with time and exposure condition, and the corelation between the open circuit potential and corrosion current density was not obvious. In order to determine the critical threshold content of chloride of steel corrosion in concrete, the concept of average corrosion current density was employed. The range of critical chloride content in portland cement concretes was about $1.56{\sim}1.77%$($Cl^-$, %, wt of cement content) along with water-cement ratio, and higher water-cement ratio resulted in reduction in critical threshold chloride content.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.858-864
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• 2018

To improve the utility of apple, apple flesh (Malus domestica cv. Fuji), pomace and peels were dried and then extracted using solvents (water, 70% and 100% ethanol). The contents of polyphenols, flavonoids, ascorbic acid, ursolic acid and antioxidant activities were measured as extracted from the apple flesh, pomace and peel. The content of polyphenols was the highest in the apple peel when 100% ethanol was extracted. The content of flavonoids was about 3~8 times higher in apple peel than those of flesh and pomace, and 70% ethanol extract was the highest content. Ascorbic acid content was the highest in apple peel as well as flavonoid content. The content of ursolic acid in the apple flesh was not detected in water and ethanol extraction. In the case of apple pomace and peel, ursolic acid was not detected in water extract but it was detected when ethanol was extracted. The content of ursolic acid was highest in the apple peel. In the case of antioxidative activity, DPPH and ABTS radical scavenging ability showed the highest ability when apple peel was extracted with 70% ethanol.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.526-534
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• 2023

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.499-506
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• 2015

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.105-110
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• 2020

In this study, fingerroot (Boesenbergia pandurata) and ginger (Zingiber officinale Roscoe) were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids and ascorbic acid, antioxidant and antimicrobial activities of these extracts were measured. With respect to the polyphenol compound content, both fingerroot and ginger extract showed the highest in 70% ethanol extract, and the fingerroot extract showed a generally higher content than the ginger extract. The content of flavonoids, fingerroot and ginger extracts showed values of 1,247.14~1,259.93 ㎍%, and there was no big difference between extracts. The content of ascorbic acid was the highest in 100% ethanol extract in both fingerroot and ginger. Fingerroot extract was slightly higher than ginger extract in all extracts. The DPPH radical scavenging activity of fingerroot and ginger extracts showed the highest antioxidant activity in 100% ethanol extract, and fingerroot showed a slightly higher activity than ginger. The ABTS radical scavenging activity was high in 70% and 100% ethanol extracts of both fingerroot and ginger. In the activity between fingerroot and ginger extracts, ginger was higher in water extract and fingerroot was slightly higher in ethanol extract. Fingerroot and ginger extracts showed antimicrobial activity against Staphylococcus aureus and Bacillus cereus.