• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.865-871
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• 2016

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content ($^{\circ}Brix$) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.46-50
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• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.441-453
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• 1998

Varieties of the cereals produced in the Biblical times and the ways these cereal foods have been grafted into Korean food culture has been pursued, and the regulations of agricultural life and the metaphors or parables of cereals represented throughout the Bible have been studied. The word "grain" appears eight times in the KJV and one hundred seventeen times in the RSV. On the other hand, the word "corn" shows up one hundred and one times in the KJV but not in the RSV at all. Wheat, one of the earliest cultivated and the most important grains for food is mentioned fifty two times in KJV and generally the rich in those days lived on wheat in the parched state or in the form of bread. Barley, one of the staple cereal crops of Palestine is referred to thirty six times in the KJV. It was less expensive than wheat and so was used mainly for the food of such animals as horses, donkeys and cattle, but sometimes it was mixed with flour and used for making bread for men, mostly for Poor men. The spelt (in ASV and RSV) and the rie(in KJV) appearing in Exodus 9:32 is a kind of grain, which is translated into Na-mack (in Hangul Revised Bible ; HRB), Ssal-bori (in Hangul Common Translated Bible : HCB) and Ho-mil (in Hangul King James Bible; HKJB) but which should be put into Spelt-mil in Korean. The lentil appearing in Genesis 25 : 34 is translated into Pat (red-bean) and Bul-kong respectively in HRB and HCB but the same word in the Second Book of Samuel is translated into Pat in both HRB and HCB. HCB translates lentil into Bul-kong in Genesis and into Pat in the Second Book of Samuel (23:11). HCB and HKJB which put lentil into Pat in previous parts translate the word into Nok-tu in the Second Book of Samuel. The word, lentil here should be put into lentil-kong and parched pulse into "Poken-Chong-ja" not into Poken-Nok-tu. Millet which is translated into Cho should be put into Gui-jang. filches should not be classified as a grain or a cereal but as a flavor or a condiment, so the word filches should be put into So-Hoi-hyang or Hoi-hyang. Regulations in reference to agriculture are included in the Bible. That is, it is seen that the Bible regulates the observance of the sabbatical year and feasts, the partition of land, how to sow and so on. It is also observed that grains are used for metaphors or parables: wheat represents the peaceful times and straws are compared to trifles. As seen above, there should be more prudent examinations and standards for the translation of grains into Pat, Pul-kong, Nok-tu, Gui-ree, Ssal-bo-ri and Na-mack.i-ree, Ssal-bo-ri and Na-mack.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.453-462
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• 2018

This study was carried out to investigate the utilization value of legume crops collected in tropical and subtropical areas. We examined agronomic traits to assess domestic adaptability and evaluated useful components of foreign legumes. We used a total of 201 genetic resources of three legumes, consisting of 68 lentils, 72 chickpeas and 61 guars. The average number of days to flowering of the three legumes ranged from 56.7 to 60.8 days; the shortest in guar and longest in chickpea. The average number of days to growth of the three legumes ranged from the shortest 86.8 days in lentil, to the longest 163.9 days in guar. The maturation period of the three legumes lasted from the end of May until mid-September, based on sowing in March. However, the average yield of lentil was very low, ranging from 0.5 g to 30.6 g, with an average 16.4 g based on 10 plants per accession. The average 100 seed weight of the three legumes was 2.2 g for lentil, 22.9 g for chickpea, and 3.8 g for guar. The crude protein content ranged from 14.1% to 32.4% with an average of 20.4%, the highest for guar and the lowest for chickpea. The average crude oil content in the three legume crops was generally low, ranging from 0.8% in lentil, to 4.3% in chickpea. The average dietary fiber content in the three legume crops varied from 15.7% to 50.7%. Guar was the highest source of fiber, followed by chickpea (19.3%) and lentil (15.7%). From the agricultural traits analysis, chickpea and guar could grow domestically. However, lentil was difficult to flower and fruit normally during the warmer season after May. Therefore, lentil should be considered for late summer cropping during the cool season. The physicochemical properties of the three legumes seem to be useful as they are similar to, or better than, those of the control common bean.

• Journal of Radiation Industry
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• v.10 no.4
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• pp.211-217
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• 2016

We examined damages from gamma-irradiaion and determined the optimal gamma-ray dose for mutation breeding in lentil (Lens culinaris L.) bean. Four individual lines (L-C, L-2, L-8 and L-9), that have remarkable adaptability in South Korea were gamma-irradiated at doses of 50, 70, 100, 200, 300, 400, and 500 Gy. The germination rate of seed decreased as the dose increased over 50 Gy in all lines. However, $LD_{50}$ and $RD_{50}$ were different among lines. The median lethal doses($LD_{50}$) were approximately 127 (L-C), 74 (L-2), 95 (L-8), and 144 (L-9) Gy. The median reduction doses($RD_{50}$) for plant height, number of leaves, root length, and flash weight were 156, 176, 150, and 180 Gy for L-C, 253, 198, 127, and 142 Gy for L-2, 188, 175, 200, and 190 Gy for L-8, and 162, 210, 224, and 184 for L-9, respectively. The growth characteristics of the $M_1$ generation decreased as the dose increased over 70 Gy. The optimal doses of gamma irradiation for mutation breeding of lentil were determined to be 70 Gy (L-2, L-8) and 100 Gy (L-C, L-9). We performed the comet assay to observe nuclear DNA damage induced by gamma-irradiation. In comet assay, a clear difference was identified over 100 Gy treatments. With increasing doses of gamma-ray in the range of 50 to 500 Gy, the rate of head DNA was decreased significantly from 97.5% to 81.6%. Tail length was consecutively increased from $1.9{\mu}m$ to $17.4{\mu}m$. Our result provides basic information for construction of mutant pools in lentils.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.638-643
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• 2017

In this study, the approximate compositions, color properties, texture properties, physical characteristics, and sensory evaluation of muffins prepared from legumes (mung bean, cowpea, chickpea, or lentil) and wheat flour blends was evaluated. Pasting viscosity of legume flours was lower than that of wheat flour. The moisture, crude ash, and crude protein content of muffins made with legume-wheat flour blends were higher than those of control muffins made exclusively with wheat flour. The lightness value of muffins was decreased by adding legume flour. The hardness of muffins made from legume-wheat flour blends was higher than that of control, whereas springiness and cohesiveness was lower. The weight of muffins made with legume-wheat flour blends were higher than that of control, whereas the height and volume were lower than those of control. The scores of taste, aroma, and texture of muffins were not significantly changed by adding legume flours. The overall acceptability of muffins that were made with lentil or chickpea flour was similar to that of control muffins.