• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.4
• /
• pp.569-576
• /
• 2016

This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at $80^{\circ}C$ for 15 min; step 2, at $82^{\circ}C$ for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1. ${\Delta}E$ values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.

• Korean Journal of Environmental Agriculture
• /
• v.32 no.3
• /
• pp.224-230
• /
• 2013

BACKGROUND: Perchlorate(${ClO_4}^-$) is an anion that is extremely water-soluble and environmentally stable. It mostly exists in the form of sodium perchlorate, ammonium perchlorate and potassium perchlorate which are used in rocket fuels, propellants, ignitable sources, air bag inflation systems and explosives. Perchlorate can be taken into the thyroid glands and interfere with iodide uptake. The determination of perchlorate in agricultural products is important due to its potential health impact on humans. The objective of this study was to determine the perchlorate concentrations in the samples of various agricultural products and soils. METHODS AND RESULTS: In this study, samples of cereal(Rice, Barley, Corn, Bean), vegetable(Spinach, Lettuce, Sesame, Chives, Chili, Pumpkin, Tomato), fruit(Apple, Pear, Tangerine, Grape) were analyzed for perchlorate contents. Perchlorate concentrations were analyzed by liquid chromatography-tandem mass spectrometry. The results showed that agricultural products respectively contained perchlorate concentrations in the range of : cereals N.D.~$7.46{\mu}g/kg$, vegetables $0.52{\sim}23.06{\mu}g/kg$, fruits $0.19{\sim}2.66{\mu}g/kg$. Bioconcentration factor was in the order of : vegetables > cereals > fruits. Bioconcentration factor was highest follwed by Sesame 37.88, Corn 21.51, Spinach 10.57, Tangerine 4.39, Chives 2.89 and Lettuce 1.90. The recoveries of perchlorate from spiked agricultural products and soils ranged from 87.72~111.26% and 102.09~111.23%. CONCLUSION(S): The health risk assessment results obtained in this study are lower than the RfD(Reference Dose, 0.0007 mg/kg/body weight/day) value as suggested by the Integrated Risk Information System(US IRIS). Our results indicate that, people currently exposed to perchlorate from agricultural products consumption are considered as safe.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.65 no.4
• /
• pp.508-517
• /
• 2020

This study aimed to determine the minimum period of aeration treatment of co-digestate to develop it as liquid fertilizer and the chemical changes that occur in the aerobic liquefying process. The co-digestates were divided into three types depending on their additives: swine slurry anaerobic digestate (SS AD), swine slurry 70% + cow slurry 30% anaerobic digestate (SS + CS AD), and swine slurry 70% + apple pomace 30% anaerobic digestate (SS + AP AD). The pH of all co-digestates increased rapidly after 3 days of aerobic treatment, but had slightly decreased in SS AD after 9 days and in SS + CS AD and SS + AP AD after 15 days. All co-digestates showed a strongly reduced pH between 27 and 36 days of aeration treatment. SS AD had lower pH value, dissolved oxygen (DO), NH₄-N, and NO₃-N content under aerobic conditions than other co-digestates. To assess the fully decomposed liquid fertilizer, a germination test was performed on the undiluted and diluted co-digestate using the liquid fertilizer germination index (LFGI) method. The relative germination ratio, relative root elongation, and germination index of SS AD were higher than those of the others. When the LFGI method was used for the germination test, all co-digestates showed an appropriate germination index of 70 after 60 days of aeration treatment. Thus, we suggest that the minimum period of aeration treatment for co-digestates might be 60 days to develop the fully decomposed liquid fertilizer.

• Journal of Food Hygiene and Safety
• /
• v.29 no.3
• /
• pp.234-240
• /
• 2014

Fluxapyroxad is classified as carboxamide fungicide that inhibits succinate dehydrogenase in complex II of mitochondrial respiratory chain, which results in inhibition of mycelial growth within the fungus target species. This study was carried out to assure the safety of fluxapyroxad residues in agricultural products by developing an official analytical method. A new, reliable analytical method was developed and validated using High Performance liquid Chromatograph-UV/visible detector (HPLC-UVD) for the determination of fluxapyroxad residues. The fluxapyroxad residues in samples were extracted with acetonitrile, partitioned with dichloromethane, and then purified with silica solid phase extraction (SPE) cartridge. Correlation coefficient($R^2$) of fluxapyroxad standard solution was 0.9999. The method was validated using apple, pear, peanut, pepper, hulled rice, potato, and soybean spiked with fluxapyroxad at 0.05 and 0.5 mg/kg. Average recoveries were 80.6~114.0% with relative standard deviation less than 10%, and limit of detection (LOD) and limit of quantification (LOQ) were 0.01 and 0.05 mg/kg, respectively. All validation parameters were followed with Codex guideline (CAC/GL 40). LC-MS (Liquid Chromatograph-Mass Spectrometer) was also applied to confirm the analytical method. Base on these results, this method was found to be appropriate fluxapyroxad residue determination and can be used as the official method of analysis.

• Korean journal of food and cookery science
• /
• v.15 no.1
• /
• pp.16-22
• /
• 1999

The relation between food intakes and dental caries was investigated with 211 primary school students (83 boys and 128 girls) in Kumsan area. The results were as follows. The rate of dental caries of the subjects was 65.4%. 83.9% of the subjects had a snack, 69.5% of students having a snack and 44.1% of students having not snack was dental caries (p<0.001). For tooth brushing numbers per day, 38.4% of subjects was one time, and 61.6% was more than two times. For tooth brushing time, 31.8% had before meals and 68.2% after meals. The intake frequency rate of main food was cooked rice 33.30%, ramyun 14.81%, bread 9.57%, rice cake 6.16%, nodule 4.88% in good group, and cooked rice 27.04%, rice cake 12.04%, ramyun 8.50%, bread 8.11%, fried rice 5.49% in dental caries group. The intake frequency rate of a side dish was kimchi 13.88%, egg 6.21%, dried laver 5.51%, fish paste 5.51%, fish 5.03%, kongjaban 0.44% in good group, and potato soup 6.86%, cucumber 6.56%, sprout soup 5.78%, bean curd 5.33%, sesame leaf 5.21%, lettuce 1.23% in dental caries group. The intake frequency rate for snack was ice cream 9.85%, biscuit 7.35%, gum 6.17%, chestnut 6.16%, apple 5.81%, milk 5.56%, yogurt 4.86%, gypo 4.39%, candy 4.15%, chocolete 3.91% in good group, and biscuit 10.00%, ice cream 6.75%, candy 5.88%, fruit canned food 5.70%, milk 5.41%, corn 5.00%, banana 5.00%, peanut 4.42%, fritter 4.39% in dental caries group. The rate of cariogenic food, detergent food, protective food in a side dish were 4.0%, 40.8%, 55.1%o in good group, and 11.5%, 43.9%, 44.6% in dental group respectively (p<0.001). The rate of cariogenic food, detergent food, protective food in a snack 67.8%, 10.4%, 21.7% in good caries group, and 75.3%, 8.8%, 15.9% in dental caries group respectively (p＜0.001).

• The Korean Journal of Pesticide Science
• /
• v.19 no.4
• /
• pp.370-393
• /
• 2015

This study was conducted to compare STQ method, multi-residue method in Korean food code and QuEChERS method for validated selected and accuracy, reproducibility and efficiency. A total of 45 selected and targeted pesticides were the analyzed by GC and 5 of them were crops (apple, potato, green pepper, rice, soy bean). $R^2$ values were calculated in the standard calibration curve was over 0.990. Recovery tests were performed by three replications in two levels and the relative standard deviation of the repeated experiments was less than 30%. The average percentage of recoveries in the multi-residue method in Korean food code was 89.13%, QuEChERS method was 92.45% and STQ method was 85.28%. In addition, matrix effects in multi-residue method in Korean food code was 24.61%, QuEChERS method was 23.98% and STQ method showed 11.24%. The STQ method is easy and showed high clean-up effect in extracting the sample solution than the QuEChERS method and clean-up with C18, PLS, PSA cartridge columns. A large volume of the sample was injected in order to compensable for the problem, that occurred due to high detection limit in the analyser. When the STQ method was applied using a large volume injector, the standard calibration curve showed a higher linearity $R^2=0.990$, and method detection limit was 0.01 mg/kg. It showed an average recovery of 91.84% and the relative standard deviations of three replications repeated in two level process was less than 30% and had an average matrix effect of 17.90%.

• Journal of Animal Science and Technology
• /
• v.45 no.2
• /
• pp.251-264
• /
• 2003

This study was conducted to make on-site survey on the output pattern and utilization situation of 19 by-products selected, to evaluate their nutritional characteristics, to find out a reliable index with which digestion of by-products can be predicted on the basis of chemical compositions analyzed and to diagnose the risk of using book values in the absence of the actual values analyzed for diet formulation. Production and utilization situations of by-products were quite various. Nutritionally, fruit processing by-products such as apple pomace (AP), pear pomace (PP), grape pomace (GP), and persimmon peel (PSP), and bakery by-products (BB) were classified as energy feeds. Soybean curd meal (SCM), animal by- products such as blood (BD), feather meal (FM) and poultry by-products (PB), and activated milk processing sludge (AMS) were classified as protein feeds. Soy hulls (SH), spent mushroom compost (SMC), barley malt hulls (BMH), waste paper (WP) and broiler litter (BL) were classified as roughage. Rumen contents (RC) and restaurant food waste (FW) were nutritionally analogous to complete diets for cattle and swine, respectively. Compared to soybean meal (SBM), BD and FM contained high (P<0.05) levels of amino acids and barley malt sprouts (BMS), AMS and FW contained low (P<0.05) levels of amino acids. Enzymatic (pepsin) digestibilities of proteinaceous feeds ranged between 99 and 66%. In vitro DM digestibility was high (P<0.05) in the order of FW, BB, AP, SH, PP, PSP, BMH, BMS, SCM, GP, RC, PB, BL, WP, SMC, AMS, FM and BD. In vitro DM digestibility had the highest correlation (r=0.68) with nonfibrous carbohydrate among chemical components. Differences between analyzed values of chemical components and book values were considerable. Caution is required in using book values when large amount of by-products are used in diets.

• Journal of the Korean Applied Science and Technology
• /
• v.37 no.2
• /
• pp.183-191
• /
• 2020

This study monitored the rheological properties of jams manufactured using the black ginseng and black garlic. The conditions for mixing black jam were black ginseng (X₁, 30-54 g), black garlic (X₂, 75-135 g), pectin 4.5 g, apple paste 270 g, and fructo-oligosaccharide 360 g. The response surface analysis was performed with springiness, cohesiveness, chewiness, brittleness and gumminess. The R²s of the regression equation for springiness, cohesiveness, chewiness, brittleness and gumminess were recognized at a significant level of 5 to 10 %, with 0.8948, 0.9103, 0.9032, 0.9097, and 0.8561, respectively. The combination conditions of black ginseng and black garlic with the highest springiness of black jam were found to be 194.39% (springiness) with black ginseng 54.00 g and black garlic 105.83 g, while the conditions of black ginseng and black garlic mixing with the lowest springiness were found to be 164.11% with black ginseng 31.48 g and black garlic 119.43 g. The mixing conditions of black ginseng and black garlic with the highest cohesiveness of black jam and its consistency were 40.96% (cohesiveness) with black ginseng 48.85 g and black garlic 129.62 g, while black ginseng and black garlic combination conditions with the lowest cohesiveness were found to be 32.96% with black ginseng 50.06 g and black garlic 82.77 g. Black ginseng and black garlic mixing conditions, which have the highest chewiness of black jam, was 43.19 g (chewiness) from black ginseng 42.95 g and black garlic 106.83 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be the highest in black ginseng 32.10 g and black garlic 88.04 g to 16,874 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be 678 g from black ginseng 50.53 g and black garlic 83.91 g. Black ginseng and black garlic mixing conditions and their gumminess were 14.06 g with black ginseng content of 32.91 g and black garlic content of 124.60 g. By examining the relationship between black ginseng/black garlic ratio and the rheological property of black jam from above results, it is believed that black jam can be produced for anyone to enjoy using health function material.

• Journal of Nutrition and Health
• /
• v.39 no.7
• /
• pp.699-706
• /
• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).

• The Korean Journal of Pesticide Science
• /
• v.13 no.3
• /
• pp.148-158
• /
• 2009

We tested and selected some agrochemicals reducing the occurrence of major pests and diseases during garlic storage. Tebuconazole, diphenylamine and prochloraz as fungicides and dimethate as a insecticide were sprayed or drenched before harvest. And the harvested garlic was dipped in each of the agrochemicals. The residues of pesticides in garlic bulbs treated were analyzed every month from harvesting time for 6 months. In case of Danyang garlic, which was treated with pesticides before and after harvesting, the residues of diphenylamine, tebuconazole, prochloraz, and dimethoate ranged from 0.008 to 0.28, from 0.03 to 0.32, from 0.02 to 0.12, and from 0.02 to 0.25 mg/kg, respectively. In case of Uiseong garlic, the residues of diphenylamine, tebuconazole, prochloraz and dimethoate ranged from 0.008 to 0.09, from 0.08 to 0.45, from 0.02 to 0.57, and from 0.04 to 0.38 mg/kg, respectively. And, in case of Namdo garlic, the residues of diphenylamine, tebuconazole, prochloraz, and dimethoate ranged from 0.008 to 0.52, from 0.07 to 1.67, from 0.02 to 0.17, and from 0.03 to 0.73 mg/kg, respectively. Some of the garlic samples treated with tebuconazole exceeded its maximum residue limits (MRLs) of 0.1 mg/kg set by Korea Food Drug Administration (KFDA), but dimethoate was detected below its MRL of 1.0 mg/kg. In case of diphenylamine and prochloraz, their MRLs for garlic were not set. Adapting their MRLs, 5.0 mg/kg of diphenylamine for apple and pear and 0.5 mg/kg of prochloraz for strawberry and grape, residue levels of diphenylamine and procloraz were below than their MRLs, with the exception of samples two times treated with procloraz in Namdo garlic. These results indicate that dimethoate can be used as an agrochemical to control the postharvest disease in garlic in only MRL aspect.