• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.279-290
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• 2010

Sensory analysis and quality properties were performed on post-aged doenjang (fermented soybean pastes) in order to elucidate the contribution of citrus, green tea and cactus powder to their sensory evaluation. The doenjang added citrus fruits, green tea and cactus powder used a concentration of 0, 3 and 7% (w/w) at 4, 20, $30^{\circ}C$ respectively and analyzed the proximate composition, pH, salt, mineral and amino acid contents after 60 days. Moisture and protein changes during ripening did not show any significant difference. The pH showed lower in the doenjang added citrus and cactus powder than no added soybean paste. The glutamic acid content of doenjang added citrus fruits showed a little decreasing value although there were no differences between samples with various addition contents. Sensory evaluation of doenjang showed that there were no significant differences in preference in the case of added green tea and cactus powder; However, the flavor significantly increased doenjang added 3% citrus powder at $30^{\circ}C$. These results showed that the preference of doenjang containing 3% citrus powder was superior to green tea and cactus powder.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.303-309
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• 2010

This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~$60^{\circ}C$ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.92-97
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• 2018

The antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk were evaluated. Matcha spreads containing coconut milk was prepared with different amounts (0, 4, 8, 12, and 16 g) of Matcha, and indicated as S1, S2, S3, S4 and S5, respectively. The moisture content, viscosity, color, pH and sugar content were influenced by the concentration of Matcha. Total phenolic content and total flavonoid content of Matcha were found to be 226 mg GAE/g and 809.42 mg QE/g respectively. Also, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of Matcha was found to be $5.76{\mu}g/mL$ ($IC_{50}$) and 2.26 O.D., respectively. The antioxidant activities of the Matcha spreads containing coconut milk increased with increasing concentration of Matcha. Sensory evaluation indicated that S3 (8 g) was the most preferred in terms of color, taste, texture, and overall acceptance. Based on these results, it is suggested that S3 (8 g) was appropriate for achieving good quality coconut milk based spread containing Matcha.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.

• Journal of the Korean Wood Science and Technology
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• v.46 no.5
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• pp.437-448
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• 2018

Physical characteristics of Korean red pine (Pinus densiflora) were investigated with different cultivation locations in Taebaek Mountains as Goseong-gun, Hongcheon-gun and Bonghwa-gun as experimental sites. Moisture content based on air-dried or green (artificial) wood was no significant differences with different cultivation places. Specific gravities of both sapwood and heartwood of red pine from Bonghwa-gun were higher than those from other two sites (Hongcheon-gun or Goseong-gun). Specific gravity of heartwood of red pine from Goseong-gun was higher than it from Hongcheon-gun, but this trend was opposite in case of sapwood. Higher specific gravity of red pine heartwood from Goseong-gun maybe resulted in higher strength than those of other sites. In shrinkage ratio, there was no significant difference among different cultivation places in radial directions, but red pine from Bonghwa-gun was higher than those of other sites in tangential directions. Hygroscopicity was no significant differences with different cultivation places. These results will be helpful information for efficient use of pinewood and good quality of pinewood production for genetical breeding improved.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.5
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• pp.420-425
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• 1994

Soybean seeds deteriorate even before harvest, especially under high temperature and high relative humidity conditions. This study was conducted to determine the effect of harvest date on seed quality in early maturing soybean cultivars. Soybean cultivars used in the experiment were Damyang-native, having small seed with yellow color, and Yuhsuzumi, having large seed with green color. The length of physiological maturity to grain harvest was 24 days in Yuhsuzumi and 8 days in Damyang-native. The moisture contents of seed were 25.3 % in Yuhsuzumi and 14.5 % in Damyang-native cultivar when pod reached its mature pod color. The seed color of Yuhsuzumi started to turn yellow, and its germination rate was greatly decreased when harvest was delayed after maturity, However, Damyang-native cultivars produced seed of high quality regardless of delayed harvest.

• Food Science and Preservation
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• v.7 no.4
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• pp.380-383
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• 2000

This study attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgis prepared with different level of Gardenia jasminoides. The moisture contents were about 39∼43% in the Paeksulgies prepared with different level of Gardenia jasminoides. L-value on the control group was high, 93.24. and G$_2$was 90.49, high, but another group were about 82∼86, it was not siginificantly. As the amount of Gardenia jasminoides was increased, a-value on the Paeksulgies was decreased, showed green color. In case of Gardenia jasminoides, b-value of the control group was very low, 10.08. As the amount of Gardenia jasminoides was increased, b-value on Paeksulgies was increased. In sensory quality, Paeksulgies by the amount of 2∼3% water extracted Gardenia jasminoides showed the most favorable sensory evaluation.

• Journal of Korean Society of Forest Science
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• v.100 no.4
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• pp.687-692
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• 2011

Pimpinella brachycarpa, a summer-green perennial herb, is narrowly distributed in the moist forest floors. We investigated environmental characteristics and growth patterns of Pimpinella brachycarpa depending on the microenvironment in Mt. Jeombong located in the central part of Korea. P. brachycarpa populations were located at an altitude of 978~1016 m and the average atmospheric humidity hovered at 80 percent. Also, it was found that the soil moisture content was remarkably high, 26.7%, in the populations; organic matter 11.1~11.7%; the nitrate nitrogen 0.60%; available phosphorus 19.5~39.0 ppm; CEC $20.8{\sim}21.3cmolckg^{-1}$; soil pH 4.7~4.8 respectively. In case of growth pattern, the shoot length of individuals under the improved light condition in the sunny forest was statistically longer than in the dense forest. Therefore, we presumed that high humidity and ample soil moisture are abiotic factors of the growth of P. brachycarpa and that the amount of light affects the relative growth rate of individuals.

• New & Renewable Energy
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• v.18 no.2
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• pp.1-8
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• 2022

This study aimed to determine the optimal conditions for fabricating pitch pine (PCP) and Mongolian oak (MOK) pellets using chestnut-shell tea waste (CSW) and castor oil (CSO) as additives. For pellets fabricated using a pilot-scale flat-die pellet mill, all moisture content (MC) was in line with A1 wood pellet standards for residential and small-scale commercial uses designated by the National Institute of Forest Science at the Republic of Korea (NIFOS), regardless of fabricating conditions; the durability of PCP pellets prepared using PCP particles with 10% MC, and CSW addition also satisfied these criteria. The moisture tolerance of PCP pellets improved with combination of 2 wt% CSW and 2-6 wt% CSO. Overall, use of 20 mesh CSW as an additive, PCP with 10% MC, and MOK with 12% MC was found to be optimal. Moreover, using CSO as an additive, high-quality PCP and MOK pellets can be fabricated by adjusting the particles to 12% MC. However, the durability of PCP and MOK pellets prepared using these conditions did not meet the wood pellet standards for residential and small-scale commercial use. Therefore, further research is needed to improve the durability of these pellets.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.