• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1065-1070
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• 2013

This study evaluated the qualitative properties of Buchimgaru supplemented with JAP (Jerusalem Artichoke Powder). In Buchimgaru, JAP and wheat flour were mixed in ratios of 1:9 (10% JAP), 2:8 (20% JAP), and 3:7 (30% JAP). The values for texture profiles (hardness, chewiness, springiness, and cohesiveness) decreased when JAP was added to Buchimgae formulations. The fructan contents of Buchimgaru supplemented with 0, 10, 20, and 30% JAP were 1.52, 6.39, 10.50, and 13.71%, respectively. The total polyphenol content of Buchimgaru supplemented with JAP was significantly higher than Buchimgaru without JAP. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Buchimgaru supplemented with 30% JAP was approximately 11 times greater than Buchimgaru without JAP. In the sensory evaluation (color, flavor, overall preference), Buchimgae supplemented with JAP showed higher sensory values than Buchimgae without JAP.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.559-564
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• 2013

This study was performed to determine effects of dietary inclusion of various concentrations and sources of sea tangle Laminaria japonica on growth, body composition and plasma chemistry of juvenile black porgy Acanthopagrus schlegeli. Juvenile fish (N=810; average mass=8.9 g) were distributed among twenty-seven 200 L flow-through tanks (30 fish per tank). Nine experimental diets were prepared: control (Con) without additives; sea tangle powder at 0.1%, 0.5%, 1%, 2%, 3% and 5%, (P-0.1, P-0.5, P-1, P-3 and P-5 diets, respectively); and fresh sea tangle (F-1); and 1% sea tangle extract (E-1). Each powdered additive was substituted for an eqaul amount of wheat flour, and the extract was substituted for an equal amount of water in the respective experiemtnal diets. Each diet was fed to triplicate groups of fish. Weight gain and feed conversion ratio were not affected by the experimental diets. Feed consumption by fish fed the P-1 diet was higher than that of fish fed the P-3 and P-5 diets. Moisture, crude protein, crude lipid, whole-body ash content (excluding the liver), liver moisture, and crude protein and lipid contents of fish were not affected by the experimental diets. None of the fish plasma criteria were affected by the experimental diets, with the exception of plasma glucose. In conclusion, dietary inclusion of various concentrations and sources of sea tangle did not significantly affect the growth, feed efficiency, body composition or plasma chemistry of juvenile black porgy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.872-879
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• 2016

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of moringa (Moringa oleifera Lam.) leaf powder (MLP). The weight of muffins increased as the amount of MLP increased. The height and pH of muffins significantly decreased as the amount of MLP increased (P<0.05). The moisture content was higher in groups containing 3% MLP. The hardness was higher at 0% MLP. Cohesiveness decreased as the amount of MLP increased (P<0.05), whereas springiness was not significantly different among all samples. Chewiness and brittleness decreased with increasing MLP concentration. Substitution of wheat flour with MLP yielded muffins with a higher 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and total polyphenol content (P<0.05). Alcohol dehydrogenase and acetaldehyde dehydrogenase activity significantly increased upon addition of MLP (P<0.05). In the sensory evaluation, appearance scores of muffins were higher in groups containing 7% MLP, whereas taste, flavor, texture, and overall acceptability scores were lowest in muffins with 7% MLP. Therefore, up to 3% MLP can be incorporated into muffins to satisfy the sensory quality and functional needs of the consumer. Furthermore, this study proposes the possibility of development of various products using MLP.

• Resources Recycling
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• v.9 no.2
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• pp.40-45
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• 2000

Low density ceramic supporter was prepared by using fly ash as a starting mterial with borax or glass powders. Also the wheat powders were used by 30 wt% to increase the initial porosity of the supporter. The density of the supporter decreased as the amount of borax increased. The bulk density of $0.79g/\textrm{cm}^3$ and the apparent density of $1.10g/\textrm{cm}^3$ were obtained when the fly ash with 15% of borax was sintered at $1160^{\circ}C$ for 15 minutes. The density also decreased as the plate glass powders past through $212\mu\textrm{m}$ size were mixed. When the fly ash with 12% of glass powder was sintered at $1280^{\circ}C$ for 10 minutes, the bulk and apparent density were $0.90g/\textrm{cm}^3$ and $1.00g/\textrm{cm}^3$, respectively.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.521-525
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• 2013

In this study, we investigated the physicochemical characteristics of wet noodles that had been fortified by adding non-glutinous sorghum (Sorghum bicolor L. Moench cv. Donganme) powder (SP). The wet noodles were evaluated for quality characteristics, total contents of polyphenols and flavonoids, and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of the cooked noodles differed considerably from the unfortified control. The L- and b-values of the cooked noodles differed significantly between the treatment types, and the a-value increased significantly with increasing concentrations of SP. The tension of the cooked noodles decreased significantly with decreasing concentrations of SP. Total polyphenol and flavonoid contents, as well as free radical-scavenging activities increased significantly with increasing concentrations of SP. In conclusion, SP could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality.

• Applied Biological Chemistry
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• v.19 no.3
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• pp.130-138
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• 1976

In order to utilize the agricultural waste products, two strains of mold producing powerful cellulolytic enzyme were sereened from various soils, composts, rotten wood and others. The optimum condition of cellulase production was studied. The results obtained were summarized as follows. 1. Two strains of mold which showed remarkably high cellulolytic activity were identified as Aspergillus niger-SM 6 and Trichoderma viride-SM 10. 2. The highest cellulase production was obtained at pH 5.0-6.0 in 5 days. 3. Cellulase production in strain Aspergillus niger-SM 6 increased with the addition of C.M.C., $(NH_4)_2SO_4$, C.S.L., orange peel powder and rice hull. The rice hull, treated with 3N NaOH at $120^{\circ}C$ for 15 min. and neutralized with various acids, was used. Up to 50% of wheat bran could be substituted by the treated rice hull without any decrease of cellulase activity. 4. In the strain of Trichoderma viride-SM 10, cellulase production increased with the addition of C.M.C., $NH_4NO_3$, Vitamin-free casamino acid and orange peel powder, while the other carbon, nitrogen, phosphate sources, natural nutrients and organic substances gave no remarkable effect.

• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.125-133
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• 1988

In recent years, Korean traditional culture has been reviewed in many ways. And Great efforts have been made to form a culture suitable for the Koreans. With these tendencies, the interest in Korean traditional foods has been greater. So this paper is intended to identify and analyze the kinds, materials and cooking processes of the rice cakes needed for ancestral worship rites in the court of Choson Dynasty. The work is centered around the Tae-sang-ji written by Lee kun-myong in 1873-the 10th year since king kojong's coming to the throne. And we study such literatures on foods and cooking processes as Kyugon-si-ui-bang, Yo-rok, Jungbo-Sallim-Kyungjae, Kyuhap-Chongso, Si-ui-jon-so and so on. The results are compared and analyzed. Cooking processes and materials of Korean rice cakes in Choson Dynasty were various and had traditional characteristics. Rice cakes necessarily needed for various rites were called pyun especially when they were used for ancestral worship. And many different kinds of Pyun were used according to seasons. There were nineteen kinds of rice cakes used for ancestral worship in the court: Gu-i-Byung, Bun-ja-Byung, Baek-Byung and so on. The six; Gu-i-Byung, Bun-ja-Byung, Sam-sik-Byung, Yi-sik-Byung, Baek-Byung and Huk Byung were essential for the great rites at Jong-myo and Young-nyung-Jeon and so they were highly thought of. Main materials of these six were rice, glutinousrice, sorghum and wheat flour. Cooking processes of the rice cakes above mentioned can be classified into frying, beating, boiling, steaming, etc. Powder for covering rice cakes was made of bean, pine nut, sesame and red bean, of which bean was made the greatest use of. If was very wise of them to use these kinds of powder, for they supply protein and lipid of which rice cakes are destitute and they also add colors and good tastes to rice cakes. But Korean traditional rice cakes are less used as the thought of rites has changed and various kinds of desserts have been developed. And yet there is no denying the fact that even now rice cakes play a great role in traditional formalities.

• Korean journal of applied entomology
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• v.57 no.4
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• pp.287-295
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• 2018

A meridic artificial diet, including whole milk powder, wheat bran, maize leaf powder, and sucrose as the main nutrients, was tested for rearing Locusta migratoria (Orthoptera: Acrididae). When locusts were supplied with only the artificial diet over their entire life cycle, a second generation was not produced. The same result was observed when the diet was supplied daily and fresh maize leaves were supplied every other day. However, when the diet and fresh maize leaves were supplied alternately every other day, four generations of L. migratoria were produced. Fecundity in adults reared with the alternating diet was higher than that in adults supplied with both the diet and maize leaves daily. These results indicate that this artificial diet could be used as a supplementary food for rearing of L. migratoria.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.59-97
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• 1971

As a study on the cellulase of Myriococcum albomyces the culture media for enzyme formation and properties of its crude preparation were investigated and the crude enzyme preparation was further fractionated. The results are summarized as follows: 1. Wheat bran solid culture produced stronger activities of cellulase than rice bran or defatted soy bean meal solid culture. 2. Shaking culture with wheat bran, rice bran or defatted soy bean meal produced higher cellulase activities than solid culture with the corresponding media. 3. The enzyme formation was higher at $45^{\circ}C$ than at $37^{\circ}C$ or $50^{\circ}C$ regardless of the kind of culture medium. 4. The formation of CMCase activity was more promoted by organic nitrogen source than inorganic nitrogen source. 5. The formation of cellulase activities were increased 1.5 to 3.0-fold by adding CMC, Avicel or cellulose powder as an inducer into 5% wheat bran basal medium. 6. Cellulase production using a tank culture procedure with addition of CMC or Avicel as an inducer was the highest at fifth day and thereafter decreased slightly. 7. The crude enzyme preparation showed pH optimum in 4.0 to 4.5, and pH stability in the range of 3.5 to 8.0. Optimum temperature for the activity was $65^{\circ}C$ which was higher than among other cellulases and it was stable at $60^{\circ}C$ for 120 minutes. 8. Dialyzed crude enzyme was activated by $Ca^{++}$ and $Mg^{++}$, but inhibited by $Hg^{++}$, $Cu^{++}$ and $Ag^{+}$. 9. Four different types of cellulase, i. e., fraction I, fraction II-a, fraction II-b, and fraction III were purified from the culture filtrate of Myriococcum albomyces through a sequence of ammonium sulfate fractionation, and elution chromatography on DEAE-Sephadex A-25, Amberlite CG-25 type 2 and hydroxyapatite columns. 10. These four cellulase fractions were showed to be homogenous by electrophoresis and ultracentrifugation and also gave a typical ultraviolet absorption spectrum of protein. 11. Four purified fraction showed different specificity toward substrates, fraction I has a stronger activity toward Avicel, cellulose powder, and gauze than that of other cellulase fractions. Fraction II-a had a powerful activity toward cellobiose but it was almost inactive agaisnt fibrous cellulose contrary to fraction I. On the contrary, the main component fraction II-b had a fairly higher activity on CMC and Avicel. Activity of fraction II-b toward cellobiose was about one-third of that of fraction II-a and activity on Avicel was lower than that of fraction I. Fraction III had a more powerful activity in decreasing viscosity of CMC. 12. Final hydrolysis products of fibrous cellulose by each fraction were cellobiose and glucose. Whereas oligosaccharides were predominant in the early stage of hydrolysis, prolonged reaction produced more glucose than cellobiose. Fraction I and fraction II-a acted synergically on Avicel. 13. Optimum pH for the activities of cellulase fraction I, fraction II-a, fraction II-b and fraction III were found to be 5.5, 5.0, 4.0 and $4.0{\sim}4.5$, respectively. These fractions were found to be stable in the range of pH $3.0{\sim}7.5$. 14. Optimum temperature for the activities of fraction I, fraction II-a, fraction II-b, and fraction III were $50^{\circ}C$, $55^{\circ}C$, $60^{\circ}C$ and $55^{\circ}C$, respectively. No less of activity was found by heating 120 minutes at $55^{\circ}C$ and fraction II-a was more stable than the others at $60^{\circ}C$. 15. Fraction I and fraction II-b were activated by $Ca^{++}$ and $Mg^{++}$ but inhibited by $Hg^{++}$ and $Ag^{+}$.

• Applied Biological Chemistry
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• v.15 no.3
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• pp.213-219
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• 1972

In order to utilize sweet potatoes for the material of Takju, brewing experiments with raw sweet potatoes, sweet potato chips powder and its koji were conducted; and various tests were carried out on effect of the treatments of acid, alkali, polyphenol oxidase inhibitor, oxidizing and reducing agents upon the prevention against coloring of sweet potato chips by steaming, and on peeling effect of sweet potatoes by the alkali and heat treatments. The results obtained were as follows. 1) In the case of brewing with raw sweet potatose, each plot showed low acid and ethanol content, and its finished Takju had an undersirable color and odor. The plots which were mashed after peeling showed higher ethanol contents than the plots mashed without peeling. 2) In the case of brewing with sweet potato chips powder, each plot contained considerably more amount of ethanol than the plots brewed with raw sweet potatoes, white it contained less amount of acid. The ethanol contents of the plots using wheat bran koji were $10.5{\sim}11.4$ per cent 4 days after mashing, and were higher than those of the plots using malts powder. Their finished Takju was inferior in quality because of the lack of acid and being darkened gradually in process of time. 3) The kojies which were made of sweet potato chips powder with Neurospora sitophila or Aspergillus oryzae had good appearance, but the Takju mashes brewed with these contained remarkably less amount of ethanol. 4) Effect of the treatments of acid, alkali, polyphenol oxidase inhibitor and organic solvents such as ether and ethanol upon the prevention against coloring of sweet potato chips was not recognized. Alum and burnt alum were effective a little on the decolorization, and among the oxidizing and reducing agents tested, potassium permanganate was most effective. 5) Darkening of sweet potato chips powder in course of heating after mixing with water was not affected by pectin and amino acids, but by tannin. 6) Sweet potatoes were not peeled easily by friction after soaking in the boiling solution of 3 per cent alkali for 6 minutes and peeled in boiling water for 12 minutes. From the viewpoint of the results above mentioned, it seems to be necessary to study further on the isolation of microorganisms which are able to decompose the coloring substances and yeasts which are adequate for the fermentation of sweet potatoes in order to utilize sweet potatoes for Takju brewing, because brewing with raw sweet potatoes, sweet potato chips powder and its koji was unsuccessful, and effect of the various treatments on the decolorization of sweet potatoes was not recognized.