• Journal of the Korean Society for Nondestructive Testing
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• v.22 no.4
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• pp.369-376
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• 2002

The dielectric properties of cereal grains such as short-grain rough rice, brown rice and barley with various moisture contents were determined by measuring the attenuation and phase shift of the microwave signal trough the grain samples at 9.5GHz. The microwave free-space transmission measurement system consisted of sample holder, horn antenna and network analyzer. Dielectric constant and loss factor of grain samples increased with moisture content and bulk density and agreed well with previous research results. Moisture density, which is defined as the product of moisture content and bulk density, was proposed as a bulk density and variety compensation factor. The technique for measurement of dielectric properties based on free-space transmission may be useful for other particulate materials.

• Natural Product Sciences
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• v.22 no.2
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• pp.140-145
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• 2016

Seven phenolic compounds including p-coumaric acid (1), 4-hydroxybenzoic acid (2), 4-hydroxybenzaldehyde (3), vanillic acid (4), luteolin (5), acacetin (6), and tricin (7), were isolated from the methylene chloride and ethyl acetate fractions of Echinochloa utilis grains. Compounds (1 - 4, 6) were isolated for the first time from this plant. These compounds were tested for inhibitory activities against LPS-induced NO production in RAW 264.7 cells. Compounds 5 and 6 displayed significant inhibitory effects, with $IC_{50}$ values of $27.9{\pm}2.6$ and $14.0{\pm}1.1{\mu}M$, respectively. The results suggested that E. utilis ethanolic extract may be used as a potential source of anti-inflammatory agents and functional foods for the treatment of allergic diseases.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.508-515
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• 2016

This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.

• Korean Journal of Community Nutrition
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• v.21 no.6
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• pp.574-579
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• 2016

Objectives: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. Methods: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. Results: Vitamin C content ranges in various products tested were the following: beverages (n=11) $20.15{\pm}0.08{\sim}845.41{\pm}6.07mg$, cereal (n=11) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$, snacks (n=1) $50.00{\pm}0.25mg$, chocolate products (n=1) $311.73{\pm}2.44mg$, other cocoa products (n=1) $311.73{\pm}2.44mg$, other sugary products (n=2) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. Conclusions: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.2
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• pp.235-240
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• 2012

This study was conducted to find out the optimum cropping system for the stable production of forage crops in the newly reclaimed land located at Gwanghwal region of Saemangum reclaimed land in which the soil is sandy loam (Munpo series). There were two treatments of nitrogen fertilization 20% increment based on the standard fertilization of 150, $200kg\;ha^{-1}$. Whole crop barley as the winter crop sowed on 27 October. After the whole crop barley was harvested at the end of May. Corn and sorghum${\times}$sudangrass as the summer crop sowed at the early of June successively on the same field. Emergence rate the whole crop barley was high while the summer crops were low. Soil salinity was increased during cultivation of summer crops. However, corn and sorghum${\times}$sudangrass were not damaged by salt. Increase of nitrogen fertilization made the growth of cultivation crops good, stem and leaf tended to have a lot of the mineral nutrients at heading stage and silking stage. After experiment, among soil chemical properties pH, content of exchangeable sodium were decreased and content of organic matter, available phosphate were increased. Dry matter yield were showed whole crop barley $13,170kg\;ha^{-1}$ and sorghum${\times}$sudangrass $19,440kg\;ha^{-1}$ by increment of nitrogen fertilization. Therefore, to improve the product and nutrient balance of reclaimed saline land comprehensive soil management should be considered.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.979-985
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• 2017

This study was carried out to investigate the production of ${\gamma}$-aminobutyric acid (GABA) by lactic acid bacteria and to manufacture GABA using rice bran extract-based optimum medium. Electrostatic spraying technology was used to add GABA into the cereals. The isolated Lactobacillus brevis CFM11 produced the highest GABA production up to a concentration of $2,002.93{\mu}g/mL$ when cultivated in MRS broth containing 0.8% monosodium glutamate (MSG). The production level of GABA was $585.80{\mu}g/mL$ in rice bran extract containing 0.4% MSG, 2% sucrose, 1% skim milk, and 0.2% magnesium sulfate. After electrostatic spraying of the cultured suspension onto rice, GABA concentration reached $228.10{\mu}g/g$ while untreated rice reached $32.23{\mu}g/g$. These results demonstrate that rice bran extract can be an economic commercial medium for GABA production as a substitute for MRS broth. This study demonstrates the novel application of electrostatic spraying of GABA into cereal products for the first time.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.224-229
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• 2011

Zearalenone (ZEA) is an estrogenic mycotoxin mainly produced by Fusarium graminerum, a species which colonizes a wide variety of cereals, including wheat, barley and processed products. A survey of ZEA contamination was conducted on 141 dried confectioneries, 59 breads and rice cakes, 135 noodles and 101 other products, for a total of 432 commercial samples. Samples were analyzed by high performance liquid chromatography with fluorescence detection (HPLC-FLD) after immunoaffinity clean-up and was confirmed by liquid chromatography tandem mass spectrometry (LCMS/MS). The limits of detection and quantification were 2.0 and $6.0{\mu}g/kg$, respectively. The recovery ranged from 80.2% to 98.4% in the cereal based product. ZEA was detected in 38 samples (8.8% incidence), including 3 snack, 2 biscuit and 33 other cereal products. The ZEA contamination levels were in the range of $5.38-53.76{\mu}g/kg$. Finally, LC-MS/MS analysis of the contaminated samples was conducted to confirm the detected ZEA, and all 38 samples showing ZEA by HPLC-FLD were confirmed by LC-MS/MS.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.81-85
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• 1991

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.

• International Journal of Advanced Culture Technology
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• v.8 no.2
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• pp.252-259
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• 2020

Wheatgrass is a type of young grass that contains a lot of vitamins, minerals, and protein even compared to grain products produced from its mature cereal plants. In the context of product development and increasing product sales value, a study on the use of wheatgrass extract as an ingredient of fermented beverage was conducted. In this study wheatgrass used was self-grown using a tray in the Laboratory. The variation of wheatgrass extracts used was obtained from the twin-gear type extractor, slow-squeeze type extractor, and chopped wheatgrass. In the extraction process, the performances of the process: density, extract yield, processing capacity, and the rate of production, were analyzed. For another analysis, the physicochemical properties both of wheatgrass extracts and fermented beverages were also analyzed. The physicochemical properties analyzed included TSS, pH, acidity, and others content. The results of extraction performance analysis and physicochemical characteristics of wheatgrass extract planted at 10-20℃ based on this research gave the best results using the twin-gear extractor. The twin-gear type of extractor used in this study. All of these results were also in accordance with the statistical analysis conducted in this study.