• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.248-248
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• 2017

This study was carried out to compare the cooking and antioxidant characteristics of cooked rice added at various rate of glutinous rice addition and treated with two cooking methods. Cooked rice added with glutinous rice was cooked by general and high pressure cooking method with and without fermented alcohol. Pasting characteristics of cooked rice were decreased as increasing the amounts of glutinous rice. Water binding capacity and swelling power were significant decreased with the amounts of glutinous rice increasing, however water solubility indices were significant increased. Palatability characteristics of cooked rice added with glutinous rice showed similar results to cooked rice without glutinous rice. Total polyphenol contents of cooked rice added with glutinous rice and fermented alcohol were significantly distinct, but there was no significant difference. Total flavonoid contents were increased as increasing the amounts of glutinous rice. Total flavonoid contents by general cooking method of cooked rice added with 20% glutinous rice and fermented alcohol were $23.20{\pm}0.61{\mu}g\;CE/g$. DPPH radical scavenging activities added with and without glutinous rice were 2.97~5.19 and 3.19~5.45 mg TE/100 g, respectively. ABTS radical scavenging activities by high pressure cooking method of cooked rice added with 20% glutinous rice and fermented alcohol were $19.48{\pm}0.63mg\;TE/100g$. In this study, cooking and antioxidant characteristics of cooked rice added with glutinous rice were expected to be used as basic data on manufacturing processed products.

• 한국식품영양학회지
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• 제31권4호
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• pp.502-510
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• 2018

To begin with, this study identified and reviewed the proximate compositions, quality and physicochemical characteristics of three Korean cowpea (Vigna unguiculata L. Walp.) cultivars grown in two different seedling periods. The proximate compositions of the cowpea showed significant differences according to three cultivars (Seowon, Yeonboon and Okdang) and two different seeding periods (5 June and 5 July). Through this lens, the lightness, redness and yellowness of the cowpea cultivars increased slightly during the 5 July cultivation compared to the 5 June cultivation. This brings us to understand that the water binding capacity, water solubility index, and swelling power were significantly different among the cultivars. In this case, the water binding capacity of the cowpea was 108.87~143.19%, and decreased during the 5 July cultivation compared to the 5 June cultivation. As shown, the total polyphenol and flavonoid contents of cowpea showed significant difference according to cultivars. In this case, the total polyphenol content of 5 June and 5 July cultivation on the Seowon 4.17 and 4.12 mg GAE/g, respectively. In these terms, the DPPH radical scavenging activity of cowpea showed a significant difference according to the cultivars, and the Yeonboon and Okdang increased slightly during 5 July cultivation. The ABTS radical scavenging activity of the cowpea showed significant difference according to the cultivars, and all cultivars decreased slightly during the 5 July cultivation. In other words, the phenol contents and radical scavenging activity differ measurable depending on the cultivars and seeding periods. Therefore, it is necessary to study the proper cultivar and seeding time considering the environment of the applicable cultivation area.

• 한국식품과학회지
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• 제26권6호
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• pp.683-689
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• 1994

With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

• 한국축산식품학회지
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• 제32권6호
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• 한국건축시공학회지
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• 제16권6호
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• pp.561-569
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• 2016

콘크리트는 현재까지 사용되는 건축재료 양호한 품질을 지니고 있으며, 시멘트의 화학조성이 지표상의 화학조성과 유사하여 가장 쉽게 얻을 있는 재료 중 하나이다. 하지만 약한 결합력과 낮은 결합에너지로 변형에 취약하여 균열이 발생하게 된다. 건조수축 균열 저감을 위해 본 연구에서는 AE제, 감수제, 수축저감제 등을 각각 사용하는 기존연구와 달리 작업의 편리성 향상을 위하여 수축저감제 및 감수제의 혼합 형태인 수축저감형 혼화제(Superplasticizer for Reduction of Shrinkage, 이하 SRS로 칭함)를 이용하였다. 현재 레미콘사에서 일반적으로 사용되고 있는 콘크리트와 모르타르의 배합으로 계획하였으며, SRS 혼입률 변경과 혼화재 치환에 따른 기초적 실험을 진행하였다. 강도와 길이변화율을 고려하였을 때 SRS 혼입률 2%가 적정한 혼입률이라고 판단된다. 또한 대량치환과 노출콘크리트용 혼화제 적용에 관한 연구를 진행할 예정이다.

• 한국구조물진단유지관리공학회 논문집
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• 제24권4호
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• pp.1-9
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• 2020

본 연구는 철근콘크리트 구조물의 염해 내구성 향상의 일환으로써, 보통 포틀랜드 시멘트에 실험체별 다른 비율의 칼슘 알루미네이트 시멘트와 합성 CA₂를 혼입하여 혼입 비율에 따른 염소이온 고정능력을 평가하였다. 침지 후 실험체의 물리·화학적 특성을 압축강도, 공극 구조, 수화물 분석으로 염소이온침투깊이를 EPMA를 통하여 고찰하였다. 클링커 조성에 CA가 34%미만일 경우 실험체의 조밀성이나 강도 발현 양상이 구조재료로서 사용 제한이 없을 것이라고 판단되었으며 CAC와 CA₂를 5:5비율로 혼입하여 실험체에 치환한 실험체가 CAC 혹은 CA₂만 치환한 실험체보다 염소이온 침투억제능력 과 AFm상 및 프리델 염 생성이 높은 것으로 확인할 수 있었다. 결과적으로, 시멘트 페이스트 대비 칼슘 알루미네이트 클링커 치환율이 증가함에 따라 일반적으로 염소이온 고정능력이 향상하였고, CA-CA₂비율에 따라 염소이온 고정 능력 및 염소이온 침투억제 능력에 차이가 있음을 확인할 수 있었다. 실험 범위 내에서 CA-CA₂비율이 39:60이며 시멘트 페이스트 대비 10% 치환한 실험체인 M 10 가 가장 우수한 것으로 나타났다.

• 한국작물학회지
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• 제54권2호
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• pp.198-202
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• 2009

The starch properties of two chinese yams were evaluated in this study. Amylose content ranged 13.5% to 19.3%. The swelling power of starches varied 10.98% to 11.43%. Water binding capacity in chinese yam starches ranged 93.46% to 107.21%, high WBC was observed in Ma 1. The onset temperature (To) of two chinese yam starches ranged 62.9 to $75.0^{\circ}C$, peak temperature (Tp) ranged 76.2 to $84.7^{\circ}C$. The PHI(peak height index) was about 4-fold higher in Anwon cultivar than in Ma 1 cultivar. SEM revealed that starches has a presence of large oval or spherical to small irregular-shape granules. Starch granule size ranged 15.23 to 15.52 ${\mu}m$, showing a typical C-type X-ray pattern.

• 한국식품과학회지
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• 제17권1호
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• pp.33-36
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• 1985

쌀보리(송학, 영산 및 진안56호) 전분의 물 결합능력, 아밀로스 함량, 상대적 결정도, Swelling Power및 가열에 따른 호화도의 변화는 품종간에 뚜렷한 차이를 보이지 않았다. 그러나 아밀로그람 특성값 및 알카리에 의한 점도 증가 양상은 품종마다 독특한 경향을 보였다. 송학전분은 아밀로그람에 의한 호화온도가 가장 낮았으며, 알카리 호화에 대하여 저항성이 큰 경향을 보였다.

• 환경생물
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• 제21권4호
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• 한국조리학회지
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• 제23권5호
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.