• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.442-449
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• 2017

This study was carried out to analyze the antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates (5, 10, 15, and 20%) and cooking methods. The two foxtail millet varieties used in this study were non-waxy foxtail millet, 'Samdame', and waxy foxtail millet, 'Samdachal'. Cooked mixed grain rice-added foxtail millet was cooked by general and high pressure cooking methods with and without fermented alcohol. Except for breakdown viscosity, pasting characteristics of foxtail millet were reduced with increasing amounts of foxtail millet. Water-binding capacity and swelling power significantly decreased with increasing amounts of foxtail millet, whereas water solubility index significantly increased. Total polyphenol and flavonoid contents increased with increasing amounts of foxtail millet. DPPH and ABTS radical scavenging activities also increased with increasing amounts of foxtail millet. Moreover, foxtail millet cooked by general cooking method with fermented alcohol showed higher antioxidant effect compared to other cooking methods. In this study, antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.375-381
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• 1982

The studies are conducted on the changes of soybean lipids in terms of physicochemical characteristics, lipid classess and fatty acid composition during the fermentation process of soybean Koji preparation for daenjang (soybean paste) in a model system using cooked soybean inoculated by Aspergillus oryzae. The total lipids contents were increased during soybean Koji preparation, generally iodine values decreased but acid values increased. Total lipids of soybean Koji consisted of about 90.6% neutral lipids, 7.6% phospholipids and 1.8%, glycolipids indicating that phospholipids contents of soybean Koji was increased when compared to those of cooked soybean. The major components of nonpolar lipids in soybean Koji were free fatty acids(39.6%) and triglycerids(29.2%). Free fatty acids increased as the triglycerides decreased during soybean Koji preparation by the hydrolysis of lipase action. The major components of polar lipids in soybean Koji were phosphatidyl choline and phosphatidyl ethanolamine. Differences were observed in the composition of the polar lipids of cooked soybean and soybean Koji. A little changes also occurred in fatty acid compositions of total lipids, triglycerides and free fatty acids fractions in soybean Koji preparation. Especially a considerable increase of linoleic acid in free fatty acid fraction was observed in soybean Koji.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.464-469
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• 2006

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.2
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• pp.217-223
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• 2015

This study was conducted to serve as a basis for establishing a stable production of proso millet on the rotational paddy-upland field by looking out the physicochemical and moisture characteristics of soil and the growth characteristics of proso millet by ridge width. Plant height showed Manhongchal was the smallest 71.3 cm in 240 cm wide of ridge in the first year, Ibeakchal was the highest 69.7 cm in 60 cm wide in the second year, Hwanggeumchal was the highest 72.8 cm in 60 cm wide in the first year. The retention time of the excess water in the soil during cultivation was extended wider the width of ridge. The variation width of the water content was higher by the wider the width of ridge. Yield components showed the longest ear length were 35.1 cm of Manhongchal, 34.8 cm of Ibeakchal in 60 cm wide of ridge in the first year. As the width of ridge extended, ear weight of all variety increased. 1,000 seed weight of the 60 cm wide of ridge was Manhongchal 6.8%, Ibeakchal 46.2% heavier than the 240 cm wide of ridge. Yield showed Manhongchal 221, Ibeakchal 223, Hwanggeumchal $225kg{\cdot}10a^{-1}$ in 60 cm wide of ridge in the first year. The similar pattern of amount showed Manhongchal 278, Ibeakchal 221, Hwanggeumchal $200kg{\cdot}10a^{-1}$ in 60 cm wide of ridge in the second year. This showed Manhongchal 103%, Ibeakchal 119%, Hwanggeumchal 85.2% was more than the 240 cm wide of ridge.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.31 no.3
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• pp.1-11
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• 2013

In this study, based on a natural monument forest research by Camellia japonica L. Forest appointed as a natural monument located environment and growth environment and the soil environment, Camellia japonica L. Forest soil in order to analyze effects of soil in Camellia japonica L. Forest correlation analysis the results can be summarized as follows: First, a natural monument Camellia japonica L. forest located on the foot of a mountain valley or within the stream, a lot of sunshine southeast, east, and south in the direction of the share due to external factors, making it a good, but, $15{\sim}30^{\circ}$ of distributed in the soil slopes in the slope there is a risk of loss are appearing. Second, the growth of the Status of Camellia japonica L. forest represents the distribution of the uneven-aged forest diameter class. but increases the density of the upper forest trees Camellia japonica L. occurred in lower saplings do not have growth. The width of crown diameter class caused a narrow oppressed tree, the average tree height in the 8.09m, camellia in common was lower than that of tree height, variation diameter class in the width of crown distribution severe low correlations were analyzed. Third, the natural monument Camellia japonica L. forest soil composition, properties of soil pH, etc. 10 entries were analyzed components of the soil. In summary analysis properties of soil, soil pH, calcium, organic matter, magnesium was good and potassium content was insufficient, nitrogen and phosphorus were excess. Fourth, the growth condition of Camellia japonica L. forest and soil physicochemical properties, the results of the correlation analysis. magnesium, calcium, nitrogen affects the growth of Camellia japonica L. forest. Other seven kinds of items showed no effect on growth. Current Status and Future Growth of Camellia japonica L. forest soil and soil environments as well as the relationship between, Camellia Forest Factors affecting the growth of the state in terms of long-term ecological research and conservation status of settled Camellia japonica L. forest research for building materials there will be continued.

• Korean Journal of Environment and Ecology
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• v.34 no.1
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• pp.85-92
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• 2020

The purpose of this study is to provide base information that can be utilized in surveying the status of landscape management within apartment complexes and grasping the conditions of the soil for planting plants, as a way to improve the quality of green spaces by repairing poorly vegetated spaces within apartment complexes and remodeling them with diverse species of plants. Considering that trees and shrubs of equal sizes are simultaneously planted upon the completion of apartment complexes, they were divided based on their completion year at the interval of 5 years and differences in the growth of trees and the components of soil over time were analyzed. Out of the species of trees planted in all the 9 apartment complexes surveyed in this study, the growth of 4 species of needleleaf trees and 4 species of broadleaf trees were surveyed. Juniperus chinensis 'Kaizuka' and Pinus densiflora Siebold & Zucc. out of the needleleaf trees and Malus floribunda Siebold ex Van Houtte out of the broadleaf trees showed the highest growth rate when over 5 years passed after planting and their growth rate decreased when over 10 years passed. Platycladus orientalis and Acer palmatum Thunb. in the apartment complexes that were built over 10 years ago showed the highest growth rate, which indicates that the species require a relatively long period of time for growth. The hardness of the soil at the areas where trees were planted but their soil surface was bare was analyzed. When over 5 years passed after the completion of apartment complexes, over 20 mm of the soil was found to be stamped. The physicochemical properties of soil were also surveyed and the pH level was found to have been continuously high ever since the completion. The organic content in the surveyed soil was about 1/3 of the content in fertile soil, which means that additional fertilization is required. These results indicate that the stamped soil and the health of soil can be restored, when replanting plants in bare areas, by adding plans to improve soil, such as designing drain ways around the planted areas, transporting soil for the 50 cm depth of the ground and mixing organic matters such as chaff, and simply by planting groundcover plants in the lower part of tress and shrubs.

• Journal of Life Science
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• v.18 no.8
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• pp.1123-1131
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• 2008

This study was performed to confirm of biological function of black garlic, it heated for 11 days at $40{\sim}90^{\circ}C$ (first step: heate for 2 days at $90^{\circ}C$, second step: heated for 4 days at $80^{\circ}C$, third step: heated for 4 days at $60^{\circ}C$ and fourth step: heated for 1 day at $40^{\circ}C$). Samples were analyzed physico-chemical characteristics and antioxidant activity. Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48${\pm}$0.41 g/100 g at fourth step. pH was also acidified to pH 4.22${\pm}$0.02, but O.D. value at 420 nm was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45${\pm}$4.20 mg/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20${\pm}$6.91 mg/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88${\pm}0.60{\sim}1.06{\pm}$0.04 and 0.28${\pm}0.4{\sim}0.5{\pm}$0.09 mg/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40${\pm}$0.21% in 1,000 ${\mu}g/ml$ of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

• Food Science and Preservation
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• v.23 no.3
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• pp.361-368
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• 2016

The objective of this study was to investigate the nutritional composition and antioxidant activity of a mixture of rice bran and bodies of Sparassis crispa fermented with lactic acid bacteria (LAB). LAB-fermented S. crispa mixture had higher water, crude lipid and crude ash content than that of S. crispa. Insoluble dietary fiber contents of the dried powder of S. crispa and LAB-fermented S. crispa mixture were 46.13% and 33.46%, respectively. ${\beta}$-glucan was higher in dried S. crispa (38.03%) than in LAB-fermented S. crispa mixture (5.44%). Dried S. crispa contained mainly fructose and glucose instead of containing sucrose in LAB-fermented S. crispa mixture. No significant differences in the total polyphenol contents were found in between dried S. crispa and LAB-fermented S. crispa mixture. Total flavonoid content was significantly higher in LAB-fermented S. crispa mixture than in dried S. crispa. No significant differences were found in the DPPH radical scavenging activity and in the antioxidant index between dried S. crispa and LAB-fermented S. crispa mixture. Finally, ABTS radical scavenging activity of LAB-fermented S. crispa mixture was significantly higher than that of dried S. crispa. These results may provide the basic data for future studies for a better understanding of the biological activities of LAB-fermented S. crispa mixture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.899-906
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• 1996

The physicochemical and microbiological studies were conducted to examine the effect of pineneedle(Pinu densinora Seib. et Zucc) sap on the Kimchi fermentation. Kimchi with the addition of various levels(0, 0.5, 1.0, or 1.5%) of pine needle sap was fermented either at $4^{\circ}C$ for 15 days after placing at room temperature for 24 hours(Group A) or at $15^{\circ}C$ for 15 days(Group B). pH reached the optimal value of Kimchi fermentation(pH 4.2) on day 3 and day 4~7 in 0% treatment and pine needle sap treatments, respectively, which indicated that shelf-life of Kimchi was extended by 1~4 days by the addition of pine needle sap. Total acidity was decreased by the addition of pine needle sap. More rapid decrease in pH and increase in total acidity were observed in Group B than in Group A. Reducing sugar content was reduced to approximately 80% by day 4~5 in all treatments. Total vitamin C content was reached peak on day 1 of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of pine needle sap due to the components present in pine needle sap. Total viable cell number rapidly increased to reach Peak on day 3 and then slowly decreased during the fermentation. However, total viable cell number as well as reducing sugar and total vitamin C contents did not differ between Group A and Group B. In Group A, Lactobacillus cell number in 0% treatment continued to increase to reach peak on day 9, while the numbers in pine needle sap treatments reached Peak on day 5~9 and then gradually decreased throughout the fermentation. Unlike in Group A, Lactobaillus cell numbers in pine needle sap treatments in Group B continued to increase to reach Peak on day 7. As pine needle sap levels increased, total viable cell number and Lactobacillus cell number decreased regardless of fermentation temperatures. The results of this study indicate that pine needle sap causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.65-71
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• 2007

Five different commercial chungkukjang powders (A$\sim$E) were compared based on their physicochemical, organoleptic and functional properties. The proximate composition of the five samples ranged from 6.07 to 8.54% in moisture, 15.31 to 27.07% in crude protein, 20.19 to 24.75% in crude lipid, 34.84 to 52.41% in carbohydrate, and 3.69 to 5.26% in ash. The pH of the samples ranged from 5.58 to 6.11, and Hunter's colors showed 70.01$\sim$77.22 for L value, 0.91$\sim$4.64 for a value and 23.72$\sim$31.00 for b value depending on the product. The microbial counts were 8.16$\sim$g.60 log CFU/g for aerobic bacteria, $\sim$4.16 log CFU/g for yeasts & molds, and 1.07$\sim$3.88 log CFU/g for coliforms. The contents of reducing sugars and amino-N were 1.89$\sim$2.41% and 2.83$\sim$7.31%, respectively. Free amino acids were mainly composed of glutamic acid, valine, leucine, phenylalanine, and lysine. The amounts of total phenolics and total flavonoids were 108$\sim$302 mg% and 2.73$\sim$9.41, respectively, with some variations in the products. However, the isoflavone contents, which were composed of genistein (63.26$\sim$217.16${\mu}g/g$), daidzein (58.24$\sim$166.65${\mu}g/g$), genistin (2.66$\sim$55.68${\mu}g/g$), and glycitein (12.26$\sim$17.82${\mu}g/g$), were apparently different per product. The sensory scores for color, smell, taste and overall preference for the five chungkukjang products, which were evaluated by panels in their 20's and 30's using 7-point scoring test, ranged from 3.20 to 4.05.