• The Korean Journal of Food And Nutrition
• /
• 제30권2호
• /
• pp.236-242
• /
• 2017

Chia (Salvia hispanica L.) seed, originated from Central America, is a nutritious food especially rich in dietary fiber and protein. In this study, we investigated the quality and sensory characteristics of Yanggang with chia seed powder (CSP). Red bean paste was replaced with CSP at 0% (Control), 1% (CSP1), 2% (CSP2), 3% (CSP3) and 4% (CSP4). The pH values of chia seed Yanggang tended to decrease from Control (6.84) to CSP4 (6.67); whereas, the moisture contents of Yanggang samples tended to increase. The soluble solid contents of CSP4 were the highest ($3.33^{\circ}Bx$), as compared to the Control which showed the lowest values ($2.77^{\circ}Bx$). In the CSP-added groups, the L-value (lightness), a-value (redness) and b-value (yellowness) were increased, while the ${\Delta}E$ (total color difference) was decreased, as compared to the control group. Hardness and springiness were both increased from control ($49.77g/cm^2$ and 464.80%, respectively) to CSP4 ($72.21g/cm^2$ and 532.43%, respectively). However, cohesiveness decreased from control (47.41%) to CSP4 (37.34%). Chewiness and adhesiveness showed no significant group-wise difference (p<0.05). Total polyphenol content ranged from 7.23 to 10.73 mg GAE/100 g, with a lower ABTS $IC_{50}$ of the CSP-added groups than that of the control group. Samples from the CSP-added as well as Control groups showed no significant differences among all items on the sensory evaluation test, except flavor. The results indicated that CSP had significant effects on the soluble solid contents and texture of Yanggang. Thus, the addition of 2% of CSP is desirable for making Yanggang.

• Korean journal of food and cookery science
• /
• 제23권4호통권100호
• /
• pp.423-432
• /
• 2007

The purpose of this study was to investigate the seasonal variations in water, protein, lipid, ascorbic acid, and ${\beta}-carotene$ contents of 17 vegetables and 4 fruits that are available all the year round and frequently consumed by Koreans. The water contents of the fruits ranged from 83-89%, and the vegetables contained more water than the fruits. The apples and pears had more water in the spring and summer than in the fall and winter. The tangerines showed a high water content in the winter, whereas the strawberries contained more water in the fall. The vegetables also showed seasonal variations in water content. The protein contents of the fruits were lower than 1%; the cucumbers contained 0.1% protein, which was the lowest level, but spinach, lettuce, bean sprouts, sesame leaves, and mushrooms had more than 1% protein. The ascorbic acid and ${\beta}-carotene$ contents of the apples, pears, and tangerines were higher in the fall and winter than in the spring and summer. The vegetables, in general, contained more ascorbic acid than the fruits. The cabbage and radishes showed higher ascorbic acid contents in the fall and winter than in the spring and summer, indicating that vegetables as well as fruits are more nutritious during their harvest season. The zucchini, spinaches, and green peppers had higher ${\beta}-carotene$ contents in the winter than in the other seasons. The above results show that there were seasonal differences in the ascorbic acid and ${\beta}-carotene$ contents of the fruits and vegetables. In addition, the fruits and vegetables had a tendency to contain more ascorbic acid and ${\beta}-carotene$ in the season they were harvested. Therefore, we recommend the consumption of those fruits and vegetables during their harvest season.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• 제49권6호
• /
• pp.477-481
• /
• 2004

In bean sprout culture water imbibition and benzyladenopurine (BA) treatment are done at the same time. The study was carried out to check the effect of treatment period (3, 5, and 7 hours) on growth of mungbean (cv. Keumseongnogdu, Owoolnogdu, and Zhong Lu 1) sprouts and to analyse its absorption amount on the base of their moisture content. The 3 cultivar seeds were soaked in 50 ppm BA solution immediately before 3 hour aeration and then cultured for 6 days. The sprouts were sorted by 4 categories on the base of hypocotyl length; > 7cm, 4 to 7cm < 4cm, and non-germination, and their morphological characters, fresh and dry weights were measured. The cultivar Zhong Lu 1 had the highest rate in longer than 7cm hypocotyls of the three cultivars but the lowest one in shorter than 4cm. Rates of the above 4 categories in cv. Keumseongnogdu, Owoolnogdu showed no significant difference between the treatment periods while one of longer than 7cm hypocotyls in cv. Zhong Lu1 was decreased with longer treatment period. Lateral roots were less formed with longer treatment period, especially as lengthened from 3 to 5 hours. Hypocotyl and root were also lengthened with longer treatment period and hypocotyl was more thickened in 5 hour treatment period than in the two others. Total fresh and dry weights per sprout showed no significant difference between treatment periods although cv. Zhong Lu1 relatively faster grew than the other cultivars. In the case of shorter than 5hour treatment periods the absorption amount of BA was the greatest in cv. Zhong Lu1 but in 7 hour treatment period it was the greatest in cv. Keumseongnogdu and Zhong Lu 1.

• Research in Plant Disease
• /
• 제17권3호
• /
• pp.334-341
• /
• 2011

The kinds of crop requested from agricultural actual places of famers, Agricultural extension services and so forth was 8 including red pepper for vegetables, 4 including apple for fruit trees and 6 including chrysanthemum for flowers in 2010. The important vegetables in clinical diagnosis of viral diseases were tomato, watermelon and red pepper having the requested rate of 31.8%, 21.4% and 19.5%, respectively. On fruit trees, grape and apple were most common with the requested rate of 63.6% and 33.0%, orderly. On floral crops, tulip and cactus were damaged by viral diseases with the requested rate of 60.0% and 20.0%, orderly. On peppers and tomatoes, six viruses including Cucumber mosaic virus (CMV) and Broad bean wilt virus 2 (BBWV2) infected. Five viruses including Melon necrotic spot virus (MNSV) and CMV were identified from watermelons. On grapes, six viruses including Grapevine fleck virus (GFkV) infected. CMV was identified from six vegetables including pepper out of 8 kinds of vegetables and tulip plant. Total agents of virus and viroid species were 32 and 4 species, respectively, in 2010. Tomato yellow leaf curl disease by Tomato yellow leaf curl virus and Tobacco yellow leaf curl virus was occurred newly at 18 Si/Gun areas including Buan, Jeonbuk province in 2010 and the total areas were increased up to 58 Si/Gun from the first incidence in 2008. Tomato spotted wilt virus (TSWV) occurred newly at two areas of Jinan, Jeonbuk and Jeju in Jeju province in 2010, and the incidence areas were expanded to 25 Si/Gun areas from severe occurrence at Anyang area in 2004. No incidence of TSWV was recorded only in Gyeongbuk and Chungbuk province. Tomato bushy stunt virus occurred newly at Jinju, Gyeongnam, and it had the total incidence areas of 5 Si/Gun after first observation at Sacheon, Gyeongnam in 2004.

• Journal of the Korean Wood Science and Technology
• /
• 제10권3호
• /
• pp.118-131
• /
• 1982

1. In order to investigate the effect of variation of assembly time on glue bond strength, and to determine the optimum range of assembly time with given glue, this experiment was made at the suggestion of the Wood Technology Laboratory, School of Forestry, Yale University. 2. For this investigation, three-ply-plywoods with 1/22 inch, birch veneer, phenolic resin, and soybean glue were made at the following variation of assembly time, that is, 1, 5, 10, 25, 35, 50, and 70 minutes, under both open and closed assembly manners, and the shear strength test at dry and wet were adoptted. 3. The shear strength and wood failure of each plywood panel constructed at the given assembly time have been illustrated in Tables 1, 2, 3 and 4. It has shown that there is a remarkable tendency, for increasing assembly time to give lower shear strength and wood failure throughout almost all cases. The effective range of assembly time of tested glues in this investigation for both open and closed assembly are summarized in the Table 7. Thus, allowable assembly time for Phenolic resin may be up to 10 minutes under open assembly and up to 50 minutes under closed assembly. For soybean glue, the permissible assembly time may be up to 5 minutes under open assembly and up to 15 minutes under closed assembly. The allowable assembly time for open assembly with the same glue is reduced by approximately one third or more than one third as compared with closed assembly time. This might mean that the closed asembly time for these glues is more practical than the open assembly.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 한국근적외분광분석학회 2001년도 NIR-2001
• /
• pp.1153-1153
• /
• 2001

Directive 79/373/EEC on the marketing of compound feeding stuffs, provided far a flexible declaration arrangement confined to the indication of the feed materials without stating their quantity and the possibility was retained to declare categories of feed materials instead of declaring the feed materials themselves. However, the BSE (Bovine Spongiform Encephalopathy) and the dioxin crisis have demonstrated the inadequacy of the current provisions and the need of detailed qualitative and quantitative information. On 10 January 2000 the Commission submitted to the Council a proposal for a Directive related to the marketing of compound feeding stuffs and the Council adopted a Common Position (EC N$^{\circ}$/2001) published at the Official Journal of the European Communities of 2. 2. 2001. According to the EC (EC N$^{\circ}$ 6/2001) the feeds material contained in compound feeding stufs intended for animals other than pets must be declared according to their percentage by weight, by descending order of weight and within the following brackets (I :< 30%; II :> 15 to 30%; III :> 5 to 15%; IV : 2% to 5%; V: < 2%). For practical reasons, it shall be allowed that the declarations of feed materials included in the compound feeding stuffs are provided on an ad hoc label or accompanying document. However, documents alone will not be sufficient to restore public confidence on the animal feed industry. The objective of the present work is to obtain calibration equations fur the instanteneous and simultaneous prediction of the chemical composition and the percentage of ingredients of unground compound feeding stuffs. A total of 287 samples of unground compound feeds marketed in Spain were scanned in a FOSS-NIR Systems 6500 monochromator using a rectangular cup with a quartz window (16 $\times$ 3.5 cm). Calibration equations were obtained for the prediction of moisture ($R^2$= 0.84, SECV = 0.54), crude protein ($R^2$= 0.96, SECV = 0.75), fat ($R^2$= 0.86, SECV = 0.54), crude fiber ($R^2$= 0.97, SECV = 0.63) and ashes ($R^2$= 0.86, SECV = 0.83). The sane set of spectroscopic data was used to predict the ingredient composition of the compound feeds. The preliminary results show that NIRS has an excellent ability ($r^2$$\geq$ 0, 9; RPD $\geq$ 3) for the prediction of the percentage of inclusion of alfalfa, sunflower meal, gluten meal, sugar beet pulp, palm meal, poultry meal, total meat meal (meat and bone meal and poultry meal) and whey. Other equations with a good predictive performance ($R^2$$\geq$0, 7; 2$\leq$RPD$\leq$3) were the obtained for the prediction of soya bean meal, corn, molasses, animal fat and lupin meal. The equations obtained for the prediction of other constituents (barley, bran, rice, manioc, meat and bone meal, fish meal, calcium carbonate, ammonium clorure and salt have an accuracy enough to fulfill the requirements layed down by the Common Position (EC Nº 6/2001). NIRS technology should be considered as an essential tool in food Safety Programs.

• Korean journal of applied entomology
• /
• 제49권3호
• /
• pp.205-210
• /
• 2010

The bean bug, Riptortus pedestris (=clavatus) Fabricius (Hemiptera: Alydidae) is a serious pest of soybean in many countries. It enters a reproductive diapause in the winter by short day length (<13.5 h.) in Korea and Japan. The combined effects of temperatures ($25^{\circ}C$ and $8^{\circ}C$) and day lengths (10L:14D and 14L:10D) upon the termination of the male's diapause were studied. The combinations are (1) HTLD = $25^{\circ}C$, 14L:10D treatment for 1, 2, 3 weeks and 30 days; (2) HTSD = $25^{\circ}C$, 10L:14D treatment for 1, 2, and 3 weeks; (3) LTLD$\rightarrow$HTLD = $8^{\circ}C$, 14L:10D treatment for 1, 2, and 3 weeks followed by HTLD treatment; (4) LTSD$\rightarrow$HTLD = $8^{\circ}C$, 10L:14D treatment for 1, 2, and 3 weeks followed by HTLD. The amount of aggregation pheromone components secreted was adopted as the criteria for diapause termination in males. Males did not secrete aggregation pheromone under HTSD conditions. However, the males treated with HTLD for more than 21 days secreted significantly higher amounts of aggregation components, (E)-2-hexenyl (Z)-3-hexenoate and (E)-2-hexenyl (E)-2-hexenoate, compared to the control or HTSD treatments. The three components of the aggregation pheromone were secreted by the 14%, 29%, and 100% males treated with HTLD for 7 days, respectively. However more than 83% of the HTLD-treated males secreted all three components by the $30^{th}$ day under the treatment. In comparison, the pheromone amounts secreted by the males treated with LTLD$\rightarrow$HTLD or LTSD$\rightarrow$HTLD were equal or less than those secreted by males with continuous HTLD treatment.

• The Korean Journal of Food And Nutrition
• /
• 제11권1호
• /
• pp.11-19
• /
• 1998

This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제40권6호
• /
• pp.853-859
• /
• 2011

We developed and investigated sugar-soaked black soybean snack (SSBSS) to increase the availability of black soybean. The most desirable moisture contents and texture properties of hardness and gumminess in preparing SSBSS were obtained at a sugar concentration of $40^{\circ}brix$ for the first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process. Sensory evaluation also showed that SSBSS prepared with $40^{\circ}brix$ for first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process was graded higher than the other samples in all questionnaires. Prepared SSBSS had a final moisture content of $5.50{\pm}0.39%$, crude protein content of $16.25{\pm}0.07%$, and crude lipid content of $34.26{\pm}3.95%$. The ash and carbohydrate contents of SSBSS were $0.51{\pm}0.05%$ and $43.48{\pm}0.01%$, respectively, and the final glucose content was $10.20{\pm}0.10^{\circ}brix$. GABA concentration was $15.24{\pm}1.47\;mg$/g and the contents of daidzein, genistein, daidzin, and genistin were $695.7{\pm}6.08\;{\mu}g$/g, $810.6{\pm}3.9\;{\mu}g$/g, $755.8{\pm}39.6\;{\mu}g$/g, and $1640.7{\pm}390.8\;{\mu}g$/g, respectively. In addition, the phenolic compound and flavonoid contents in SSBSS were $0.16{\pm}0.01$ and $2.33{\pm}0.40\;mg$/g, respectively.

• Culinary science and hospitality research
• /
• 제17권3호
• /
• pp.204-220
• /
• 2011

of the recipes and 'stir frying' in 76.8% of the recipes. Other cooking methods were used as follows; 'blanching'(24.2%), 'roasting'(22.6%), 'pan frying'(21.0%), 'deep fat frying'(18.7%), etc. The use of 'Boiling' increased significantly(p=0.044) from 4.5% in 2008 to 10.0% in 2010 while the use of 'deep fat frying' decreased significantly(p=0.027) from 21.8% to 10.9%. The frequency of using cooking tools was as follows; knives and cutting boards(100.0%), dishes(92.9%), frypans(91.3%), chopsticks(40.3%), spoons(38.7%), etc. The foods used in cooking were as follows; rice(100.0%), carrots(67.1%), onions(61.9%), eggs(41.6%), paprika(27.7%), kimchi(25.2%), pizza-cheese(22.9%), etc. Natural and processed foods were used in cooking as the ratio of 80:20 approximately. Of the 5 food groups, 'meat fish egg bean' decreased from $24.44{\pm}13.27%$ in 2008 to $20.84{\pm}10.59%$ in 2010, but 'vegetables' increased from $44.38{\pm}15.65%$ to $50.64{\pm}14.07%$ significantly(p<0.05). In conclusion, 5th and 6th graders had an ability to select various foods for their health when cooking even if they have some foods they don't like while they lacked cooking skills such as using various cutting methods and proper cooking tools.