• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Korean Journal of Food Science and Technology
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• v.1 no.1
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• pp.62-64
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• 1969

The experiment was carried out to investigate the adaptability of freezing process with thirteen strawberry varieties cultivated in Suwon, Pusan and Chunju area. Six of these were local varieties and the others were varieties imported from the United States of America. Each strawberries variety was analysed chemically to determine value of soluble solids, acidity (calculated as citric acid) and deepness of color. Frozen products were prepared by a general method adding sugar to $28^{\circ}\;Brix$. Local varieties Haengok, Bokuh, Keikwan and Daehak No. 1 were not suitable for making into frozen products because of excessive white color in their centers. Blakemore, an imported variety, was best as to color. Chemical analysis showed that imported varieties have higher acidity, and lower content of soluble solids. In a sensory test conducted by fifteen members of Agriculture and Fishery Development Corporation, deeper colors of strawberries did not receive a generally favorable response, and it was found that strawberry colors favored by the America were not liked by Korean well.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.50-54
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• 2001

The amylose content, based on iodine blue value, of eight rice cultivars decreased in order of Nampungbyeo>Whachungbyeo>Punchilmi>Nampung CB243>Whachung du-1>Nampung EM90>Whachungchalbyeo>shr. The amylopectin chain length distribution was obtained by enzyme treatments followed by high-performance size-exclusion chromatographic separation. Chain length distribution profiles of the isoamylase-debranched starches showed distinct patterns according to cultivars. Based on the sensory evaluation result of the bread prepared from gluten and rice flours of eight rice cultivars, chewiness of the product was related with the presence of amylose while the short-chain amylopectin fraction was contributed to the texture and overall quality.

• Korean Journal of Agricultural Science
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• v.28 no.1
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• pp.48-58
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• 2001

This study was conducted to investigate the effects of environmental sound rice farming method on the productivity of rice industry which may result in impacts on the staple food securities. Recently fanners have been concerned about adopting new rice cultivation method such as organic and low input farming system in which fertilizer and pesticide can be substantially reduced so as to alleviate the burden of agro-ecosystem. However, It has been argued about whether or not there are negative impacts on the self sufficiency rate of food, income of farm household and technological adaptability. Therefore this study examined the productivity trend of environmental rice farming system and predicted the long term rice self-sufficiency rate when environmental rice farming system are adopted by assuming various scenarios. It was estimated that rice self-sufficiency rate can be decreased up to 52.2% by 2010. Based on the analysis of results, policy recommendations for environmentally sound rice farming were suggested as follows: 1) gradual adopting and transferring of environmental rice cultivation method, 2) increasing profitability of rice growing fanners 3) developing the farm level technology specific to Korean farming condition, 4) institutionalization of direct payments for encouraging environmental rice fanning.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.69-74
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• 2000

Varietal difference in physicochemical characteristics of glutinous rice grain and interrelationships between these properties and the quality characteristics of Yukwa(fried rice cookie) were investigated on fourteen rice varieties, to obtained the basic informations for diversifying the utility of glutinous rice grain and for developing various glutinous rice cultivars adaptable to glutinous rice food processing. Among physicochemical properties of glutinous rice grain, the content of released reducing sugar during soaking treatment was the most positive correlation between the adaptability to Yukwa processing quality. CB243 and Sandong 71 were the most adaptable glutinous rice cultivars to make the Yukwa, because of its tested score in expansion volume, crispiness and sensory preference was higher than other glutinous rice cultivars.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.553-566
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• 2019

This study was undertaken to examine the dietary adaptation in Korea, and utilization of university foodservice (UF), according to the nationality of foreign students. The survey was conducted from April to June in 2017, and included 604 subjects studying in a university in Busan. The questionnaire was designed to examine the adaptability to Korean food and the consumption of UF. The nationalities included students from China (63.4%), Vietnam (13.2%), Central Asia (8.9%), Southeast Asia (5.0%), and others (9.4%). Vietnamese and Southeast Asians showed higher adaptation to Korean food than Chinese or Central Asians. The degree of contribution of UF to diet was highest amongst the Chinese, followed by Vietnamese. The main reason for not consuming UF for the Chinese and Southeast Asians was 'lack of menu variety', and for Central Asians was 'no menu that can be eaten, including due to religious reasons'. In order to improve UF, all groups asked for increased 'variety of menu', and Vietnamese and Southeast Asians also asked for 'decrease in price'. In meat, fish, and vegetable menus, there were significant differences in the types and recipes of foods preferred, as per the nationality. These results indicate that different approaches by considering the national characteristics are required, to help international students adapt to Korean food, and to increase their consumption of UF.

• Journal of Plant Biotechnology
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• v.36 no.3
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• pp.197-201
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• 2009

The food self-support rate on the basis of cereals in Korea is approximately 27%, which will threaten the national food security. The dramatic increase in population accompanied by rapid industrialization in developing countries has caused imbalances in the supply of food and energy. To cope with these global crises over food and energy supplies as well as environmental problems, it is urgently required to develop new environmentally friendly industrial crop varieties to be grown on marginal lands including desertification areas for sustainable development. Sweetpotato (Ipomoea batatas (L.) Lam.) ranks seventh in annual production among food crops in the world. Its wide adaptability on marginal lands and rich nutritional content provide a high potential for preventing malnutrition and enhancing food security in the developing countries. In addition, sweetpotato can be developed as a bioreactor to produce valuable industrial materials including bio-ethanol, functional feed and antioxidants by molecular breeding. In this respect, we focus on the molecular breeding of sweetpotato with multi-function on marginal lands. The strategies for development of environmentally friendly industrial sweetpotato will be introduced and discussed.

• Journal of Ecology and Environment
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• v.44 no.3
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• pp.143-154
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• 2020

Background: Korean wild boars (Sus scrofa coreanus Heude), because of their adaptability, are a widespread large mammal; however, they sometimes cause problems by invading farms and eating the crops, creating insufficiencies of some foods in South Korea. To understand the diet composition of Korean wild boars according to sex and body size, we collected their feces from Mt. Jeombongsan, Seoraksan National Park, South Korea. The sizes of fecal samples were measured, and genomic DNA was extracted from the samples. We amplified specific loci targeting plants (rbcL and trnL) and animals (COI) to detect the food sources of this omnivore and amplified the ZF and SRY regions to determine the sex. Results: In the wild boar feces, Rosaceae and Bryophyte were the most frequently detected plant food sources at the family level and Diptera and Haplotaxida were the most frequently detected animal food sources at the order level. As a result of sex determination, the sex ratio of wild boars collected in the Mt. Jeombongsan area was approximately 1:1. Our result suggested that there is no significant difference between the diet composition of male and female boars. Based on the average cross-sectional area of the feces, the top 25% were classified into the large body size group and the bottom 25% were classified into the small body size group. The large body size group mainly preferred Actinidiaceae, and the small body size group most frequently consumed Fagaceae. The diet of the large body size group was more diverse than the small body size group. Conclusions: Our results showed that the wild boars preferred Rosaceae, especially Sanguisorba and Filipendula, as plant food sources, and Diptera and Coleoptera of Insecta as animal food sources. Based on the results, the dietary preferences of wild boar appear to be distinguished by not their sex but their body size. Our study could help to elucidate the feeding ecology and population structure of wild boar, as well as address conservation and management issues.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.341-347
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• 1984

In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was processed into intermediate form of orange sac or segment, stored at $20^{\circ}C$ and after 5 months of storage the intermediate product was finally processed into sac-suspended orange juice. Adaptability of various process and packaging was assessed. Pasteurized orange sac and segment could be relatively stable in view of microbiological spoilage during 5 months of storage. Between pasteurization methods of hot fill process and each of in-pouch or in-can process, there is no difference in quality of preliminary processed product during storage and final sac-suspended orange juice. In packaging method, metal can gave the best result and the next was 3 ply (PE/AL/PET) pouch and the last 2 ply (PE/PET) pouch. Storage in segment form was superior to sac storage. Sensory evaluation revealed better scores in final product processed from stored orange sac or segment than in control (initially processed sac-suspended orange juice) except 2 ply packaged sac.