• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.766-773
• /
• 2013

In this study, white bread was prepared with Shinan seomcho powder (SSP). Different amounts of SSP were tested (2, 4, 6 and 8%) to determine the optimal amount. The samples and a control were compared for quality characteristics, including pH, total titratable acidity, specific volume, baking loss, moisture content, water activity, color, textural characteristics, external and internal surface appearances, and sensory qualities. As the SSP increased, the total titratable acidity of the dough decreased (pH increased), and a decreased specific volume and baking loss was observed as well. However, the total titratable acidity and pH of the bread did not show significant differences among the samples. The moisture content was highest at a substitution level of 8%, and increased with increasing SSP contents. The crumb L value, a value, and resilience decreased with increasing SSP, whereas the crumb b value and hardness increased. Color, flavor, softness and overall acceptability were highest for the control group and were lowest for the 8% group. This likely reflects the high value of a grassy flavor, green tea taste, bitterness, astringency, and off-flavor at addition level of 8%. As a results, the optimum amount of SSP to add for baking bread would be 2~4%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.10
• /
• pp.1307-1313
• /
• 2007

In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.

• Journal of Korean Society of Forest Science
• /
• v.83 no.2
• /
• pp.164-174
• /
• 1994

Temporal changes in growth performances, chlorophyll contents, and tissue water relations for determining their physiological responses of five economic tree species subjected to chronic water and nutrition stresses were investigated with containerized seedlings grown in different soil moisture regimes and nutrition levels. Seedlings of Quercus acutissima, Q. variabilis, Q. mongolica, Q. serrata, and Fraxinus rhynchophylla were propagated in plastic pots(I.D. $16cm{\times}Depth$ 16cm) for the experiments. The seedlings were subjected to two soil moisture regimes of dry and wet soils and two nutrition levels of fertilization with N+P+K and no fertilization through the growing season from May to September in a green house. For the purpose of analyzing their responses to the environmental stresses, seedling heights and root collar diameters, chlorophyll contents, and P-V curve parameters of the seedlings were measured in May, July, and September. The environmental stresses coming from moisture and nutrient deficits affected the growth performances of seedlings variously among species and among different growing periods, as well as between height and basal diameter growth of seedlings. The growth performances of Q. acutissima were influenced sensitively on the stresses, but those of Q. mongolica less influenced in comparison with other species. Chlorophyll contents were generally higher in Quercus spp. than F. rhynchophylla through the growing season. The chlorophyll contents changed by species and by treatment through the season within ranges of 0.14~1.96 mg/g dry wt. of chlorophyll a and within 0.16~1.79mg/g dry wt. of chlorophyll b, respectively. But the contents seemed to be decreased gradually through the chronic environmental stresses and leaf senescence. The osmotic potential at full turgor(${\Psi}{{\pi}o}$) and turgor loss point(${\Psi}{\pi}p$) had temporarily declined up to 3 to 5bars from -7.0~-12.4bars in May to -10.2~-17.5bars in September and up to 5 to 6bars from -7.6~-14.2bars in May to -12.9~-20.4bars in September, respectively, with some exceptions. The values of ${\Psi}{\pi}p$ were generally high in F. rhynchophylla in May and July, but high in Q. serrata in September. Relative water contents at turgor loss point(RWCp) were generally high in F. rhynchophylla, but the temporal changes of RWCp were quite and frequently different among species and among treatment.

• Journal of the Korean Wood Science and Technology
• /
• v.36 no.6
• /
• pp.23-32
• /
• 2008

Anatomical and physical characteristics of seven cultivars of chestnut wood (Castanea crenata Sieb. et Zucc.), Tanzawa, Ibuki, Mansung, Arima, Ginyose, Tsukuba, and Riheiguri, were investigated to obtain some valuable information for their possibilities to be used for high quality furnitures and woodcrafts. Solitary pore and figured-porous or ring-porous wood types were observed in wide growth rings, and ring-porous in narrow growth rings. Procumbent type was prevalent in ray cells although upright and square types were scarcely existed. Uniseriate, biseriate, and multiseriate rays were observed in tangential section. Uniseriate ray was abundant near the pith, and biseriate and multiseriate rays were frequently existed near the bark. The occurrence rate of biseriate and multiseriate rays was significantly high in Tanzawa, Ibuki, Mansung and Tsukuba, but was somewhat low in Arima, Ginyose and Riheiguri. The inner region showed larger vessel diameter, more vessel number, fewer ray number and higher ray height than the outer region. Growth-ring width in inner region was larger than that in outer region. Growth-rings in inner region of Mansung and Arima were wide while that of Ibuki was narrow. Outer region in all cultivars showed higher latewood percentage than inner region. Especially, Mansung and Tsukuba showed significantly high latewood percentage in their outer region. Green moisture content and density of heartwood were higher than those of sapwood. Tsukuba and Riheiguri had higher green moisture content, and Ibuki and Riheiguri had higher green density than the other chestnut cultivars.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.3
• /
• pp.374-380
• /
• 2015

The quality characteristics of the woodpellet manufactured from two domestic pines (Pinus densiflora S. et Z. and Pinus rigida Mill.) were investigated for the efficient energy use of woody biomass resources. Properties of woodpellets such as moisture content, heating value, ash content, apparent density and durability were determined by using the standard test method of woodpellets of Korea Forest Research Institute (KFRI) and elemental analysis. The results of elemental analysis for C, H, O and N showed 61.42% carbon, 5.56% hydrogen, 32.87% oxygen, and 0.15% nitrogen for Pinus densiflora S. et Z. and 61.03% carbon, 5.96% hydrogen, 32.83% oxygen, and 0.18% nitrogen for Pinus rigida Mill. No significant difference between Pinus densiflora S. et Z. and Pinus rigida Mill was observed on elemental analysis. Heating values of each woodpellet were ranged from 19.00 to 19.42 MJ/kg which satisfied the first grade quality standard (${\geq}18.0MJ/kg$) by KFRI. The ash contents of woodpellet were slightly different between Pinus densiflora S. et Z. and Pinus rigida Mill., and satisfied the first grade quality standard (${\leq}0.7%$) by KFRI. Apparent density of woodpellet (Pinus densiflora S. et Z.) was passed the first grade standard level (${\geq}640kg/m^3$), and woodpellets from Pinus rigida Mill. satisfied the second grade quality of the standard. The moisture contents of each woodpellet were satisfied by the first grade quality standard (${\leq}10%$). The durability of woodpellet (Pinus densiflora S. et Z.) was passed the third grade level (${\geq}95%$), but Pinus rigida Mill. woodpellet was insufficient to satisfy the quality standard.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.10
• /
• pp.1453-1459
• /
• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.

• Korean Journal of Food Science and Technology
• /
• v.35 no.3
• /
• pp.335-341
• /
• 2003

The physicochemical characteristics and chemical compositions of six Korean traditional soybeans were studied namely, cheongtae, seoritae, jinjoori, subaktae, yutae and huktae. The characteristics of imported soybean were also investigated for comparison. The average weight of one hundred-seed for huktae, which is normally used as nutritional supplement by adding to rice during cooking, was 43.1 g. The average whole length and long and short width for six varieties of the bean were $5.68{\sim}10.15\;mm$, $5.10{\sim}9.33\;mm$ and $4.30{\sim}7.48\;mm$, respectively. Color of cheongtae and subaktae were green, while that of seoritae, jinjoori, and huktae were black with yutae having yellow seed coat. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of $8.5{\sim}11.5%$, $14.0{\sim}20.8%$, $38.0{\sim}49.2%$ and $4.2{\sim}5.0%$, respectively, showing differences among cultivars. Methionine, cysteine and histidine were the minor components of soybean protein and percentage of methionine to the total proteins showed significant varietal differences. Subaktae contained the highest content of methionine with 4.0 mg/g protein, while jinjoori the lowest with 1.8 mg/g protein. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 80% of total fatty acids. Cultivar yutae had higher content of neutral lipid but lower content of glycolipid and phospholipid. Among the fatty acids, content of linoleic acid were the highest $(41.4{\sim}54%)$ and ratios of unsaturated fatty acid to the total fatty acid was $82.7{\sim}85.2%$. The main fatty acid of neutral lipid, glycolipid, and phospholipid was linoleic acid.

• Food Science and Preservation
• /
• v.13 no.5
• /
• pp.596-602
• /
• 2006

This study was conducted to investigate the changes of major components and bioactivities of tea produce. The tea produce were made by various methods, with different degree of fermentation during manufacturing process. Except green tea, degrees of fermentation in Wizo Tea, Ilsoae Tea, and Hwang Tea were $5{\sim}10%,\;50{\sim}60%$ and $70{\sim}80%$ respectively. The result are as follows : The general component(moisture, crude ash, crude lipid, and crude protein) and the content of total polyphenol in tea products were not shown significant difference during the fermentation process. The content of caffeine in tea extracts decreased sharply as degree of fermentation of tea. In comparison of hunter values in tea extract, lightness was decreased as fermentation redness (a) was all (-), and yellowness(b) was increased sharpy with degree of fermentation. Radical scavenging activity using DPPH of tow kinds of tea was potent and decreased generally with degree of feimentation. Inhibitory effects of tea extracts against angiotensin I converting enzyme were also potent.

• Journal of the Korean Wood Science and Technology
• /
• v.44 no.5
• /
• pp.776-784
• /
• 2016

In this study, green Larix kaempferi lumber was heat-treated by using superheated steam (SHS) at a pilot scale and then various physico-mechanical properties of the heat-treated wood were evaluated and compared with the properties of conventional hot air (HA) heat-treated wood. Decay resistance of brown rot fungi and compressive strength parallel to the grain of the SHS heat-treated wood without occurrence of drying check from green lumber were increased. On the other hand, density, equilibrium moisture content, shrinkage, and bending strength of the SHS heat-treated wood were lower than those of the conventional HA heat-treated wood. Because heat transfer and thermal hydrolysis of SHS heat treatment was accelerated by a large amount of water, the effect of SHS heat treatment on the physico-mechanical properties was higher than that of HA heat treatment at the similar conditions of temperature and time. From the results of this study, because green lumber can be heat-treated without occurrence of cracks or checks by using SHS and similar heat treatment effect on the physico-mechanical properties of wood can be produced despite a low temperature or short time of heat treatment, it is expected that heat time and energy consumption could be reduced by using SHS.

• Korean Journal of Ecology and Environment
• /
• v.42 no.3
• /
• pp.404-406
• /
• 2009

This study note wished to introduce special-purpose ship for algae removal that is developed by core technology of our country. The ship is consisted of main frame and adjuvant that can attach and detach as cross (+) shape of a character. The characteristics of ship are super light weight and low draft. That is consisted of four devices as suction, collection, filtration and recovering units. Among these, filtration used screen filter (mesh size 30 ${\mu}m$). Also, can separate and remove water and algae by compression air participle notion. Percentage of moisture content of concentrated algal particle was 85%. Water parted with algae finally is exhausted to water area. Removal efficiency that compare by chlorophyll-$\alpha$ concentration was about 57% (inflow: 83.2 ${\mu}g\;L^{-1}$, outflow: 35.8 $[\mu}g\;L^{-1}$) without physical and chemical pretreatment. Forward, need to achieve effect test in various conditions (algal biomass, flow etc.) for efficiency and technological elevation of exclusion device. We wished to contribute in presuppression system construction of massive algal development that manage blue-green algae occurrence area effectively, and prevents spread as lower part of reservoir.