• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.11
• /
• pp.1336-1342
• /
• 2017

The study examined and compared the physicochemical and characteristics of various rice brand varieties and private brand products on the market. The moisture content in the proximate composition of rice was 15.67~17.03%, crude protein content was 5.73~6.30%, crude lipid content was 0.38~0.95%, and crude ash content was 0.23~0.56 %. Ilmi and Ilpum had high moisture content, whereas Gosihikkari and Hopyeong had high crude protein content. In the Hunter's color value of rice flour, L value was 96.76~97.27, a value was -1.63~-0.63, and b value was 2.00~2.60. The WAI was 1.21~1.39, WSI was 0.63~0.93%, and amylose content was 14.63~20.86%, respectively; Gosihikkari and Ilmi showed the lowest values. The X-ray diffraction patterns of rice flours of all varieties showed an A shape. For the amylogram properties of rice flour, initial pasting temperature was $59.57{\sim}63.23^{\circ}C$, maximum viscosity was 569.00~718.67 B.U. (Brabender Units), breakdown was 303.00~423.67 B.U., and setback was 212.67~265.33 B.U.. For differential scanning calorimeter (DSC) of rice flour, onset temperature was $54.66{\sim}58.63^{\circ}C$, peak temperature was $65.87{\sim}68.14^{\circ}C$, end temperature was $73.37{\sim}75.54^{\circ}C$, and enthalpy was 1.98~2.95 cal/g. The rice varieties with high internal density and initial pasting temperature as well as low crude protein content, WAI, amylose content, and setback can be classified as good. Gosihikkari in Gyeonggi Province, Ilmi and Hopyeong in Jeollanam-do, and Samgwang in Chungcheongnam-do are among them.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.4
• /
• pp.341-348
• /
• 2005

The quality characteristics of bread added with the levels of $0\%,\;1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were investigated. Mixing water absorption capacity was increased by increasing amounts of prickly pear powder. Mixing time of dough was increased compared to that of wheat flour by added prickly pear powder, while it decreased as prickly pear powder content increased. Dough stability of wheat flour added with $1.0\%$ prickly pear powder was similar to wheat flour dough, while decreased by increasing amount of prickly pear powder at the range of $2.0\~4.0\%$. Pasting temperature($66.1\~66.9^{\circ}C$) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder was lower($67.8^{\circ}C$) than that of wheat flour. Peak viscosity($2,226\~2,375$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were higher(2,288 cp) than control, and increased with increasing amount of prickly pear powder Setback($797\~750$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were lower(803 cp) than that of wheat flour, and decreased with increasing amount of prickly pear powder. The volume of dough added with prickly pear powder decreased compared to that of the wheat dough. The specific loaf volume of bread added with prickly pear powder decreased($8.0\~18.5\%$) compared to that of the wheat bread. Color of crumb was deep red gradually with the increasing amount of substituted prickly pear powder. Hardness, adhesiveness, gumminess and chewiness of bread were increased gradually with the increasing amount of substituted prickly pear powder but the springiness was decreased. The sensory evaluation showed that bread of wheat flour added with $2.0\%$ prickly pew powder was superiority than the wheat flour bread.

• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.407-412
• /
• 2002

This study was carried out to investigate the differences in malt quality between high-protein Korean malting barley and low-protein Korean malting barley. The average protein content of each area in the 1996 crops was as follows; The protein content of Doosan-29 from Jeon-Nam was 14.1% (d.b), that of Sacheon-6 from kyung-Nam was 13.4% (d.b) and that of Doosan-8 from Je-Ju was 12.8% (d.b). In the micro malting trial for high and low protein malting barley, the original protein level of the malting barley was not changed and decreased during germination days. The malt friability of high-protein malting barley was very low, but that of low-protein malting barley was high. The malt friability of high-protein malting barley was 44.5% and that of low-protein malting barley was 84.2%. In proportion to an increase of +1% (d.b) in barley protein, the fine grind extract of malt was decreased -0.86% (d.b). Economically, it was the most negative factor for high-protein Korean malting barley. The ${\beta}-glucan$ content of high-protein malting barley was higher than that of low-protein malting barley. Wort viscosity and malt color were increased and Kolbach index was decreased in high-protein malting barley. Free amino nitrogen and diastatic power for high-protein malting barley were higher than those of low-protein malting barley. They were the most positive factors for high-protein Korean malting barley.

• Food Science and Preservation
• /
• v.12 no.4
• /
• pp.329-335
• /
• 2005

Storage quality characteristics of low fat salad dressing with spirulina($0.28\%$) was evaluated. After 2 wks of storage, viscosity decreased according to the prolonged storage time. After 8 wks storage, emulsion stability decreased to $30\%$, which was $25\%$ of freshly made dressing. The fat globule size distribution was not different from that of control until one month of storage, but after 75 days of storage, the fat globule size distribution pattern changed into the increase of larger size($15{\sim}2.0\;{\mu}m$: $11.4\%$ for control, $30.1-32.3\%$ for 75 days of storage). Hunter color of L value decreased, whereas a and b value increased according to the prolonged storage time. TBARS value at 8 wks of storage was increased upto $10\%$ for storage at $5^{\circ}C$ and $15\%$ for storage at $10^{\circ}C$. Antioxidant activity of salad dressing decreased according to the storage temperature and time: $IC_{50}$ values of DPPH radical scavenging activity of 8 wk storage was 157.4 mg/mL at $5^{\circ}C$ and 194.6 mg/mL at $10^{\circ}C$. Total microbial number of salad dressing was increase to 7.9 log(CFU/mL), but E. coli was not detected Based on present condition, low temperature storage was favorable for better quality of spirulina salad dressing.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.825-832
• /
• 2012

In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at $5^{\circ}C$ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.

• Korean Journal of Breeding Science
• /
• v.42 no.6
• /
• pp.674-678
• /
• 2010

A new sweetpotato variety, 'Daeyumi', was developed by Bioenergy Crop Research Center, National Institute of Crop Science (NICS), RDA in 2008. This variety was obtained from the cross between 'Jinhongmi' and 'Xusju 18' in 2000. The seedling and line selections were performed from 2001 to 2003, preliminary and advanced yield trials were carried out from 2004 to 2005, and the regional yield trials were conducted at six locations from 2006 to 2008. 'Daeyumi' has cordate leaf, green vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. This variety is also resistant to Fusarium wilt and nematode. The starch value was 25.9%, ethanol yield was 418 L/Ton, which was 7% higher than that of 'Yulmi' variety, and the total sugar content was 2.47 g/100g, dry weight. 'Daeyumi's initial temperature of starch gelatinization was lower, 76.2$^{\circ}C$, and the retrogradation process was earlier than 'Yulmi'. The average yield of storage root was 27.8 ton/ha in the regional yield trials, which was 36% higher than that of 'Yulmi' variety. Number of storage roots over 50 gram per plant was 3.0, and the average weight of one storage root was 152 gram. This variety can be used for the production of bioethanol and starch processing.