• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.785-793
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• 2007

This study was carried out to investigate the effects of red yeast rice addition on the physical characteristics of sourdough starters ($SD1{\sim}4$) and the quality characteristics of sourdough bread (CSB, $SDB1{\sim}3$). Moisture contents of red yeast rice, wheat flour, and rye flour were 6.15, 12.53, and 8.56%; ash contents were 0.15, 0.44, and 1.64%; protein contents were 7.30, 12.57, and 11.18%; crude lipid contents were 0.97, 1.16, and 2.49%, respectively. The pH decreased with increasing red yeast rice addition. Reducing sugar and total sugar increased with increasing red yeast rice addition. Lactic acid bacteria were not detected from 0 day for all samples and was maximum on the 2nd day. The yeast counts of SD1 were not detected from $0{\sim}4th$ day, but $SD2{\sim}4$ increased until the 3rd day. Peak time, peak value, and width of tail of CSB were higher than $SDB1{\sim}3$, and they increased with increasing red yeast rice contents of sourdough. The fermentation expansive power of $SDB1{\sim}3$ was higher than that of CSB. Baking loss and specific volume of SDB1 were higher than other samples and when baking loss of CSB and SDB1${\sim}$3 increased, the specific volume increased. L values decreased with increasing red yeast rice contents of sourdough bread whereas, a and b values increased. Springiness and brittleness of CSB and gumminess of SCB1 were lower than other samples. Springiness, brittleness, and gumminess increased with increasing red yeast rice content of sourdough bread. The sensory evaluation indicated that color, hardness, springiness, sweetness, and sourness increased with increasing red yeast rice content of sourdough bread. Aircell non-uniformity of SDB1 was lower than other samples, whereas off-flavor was higher than other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.199-204
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• 2006

This study was conducted to investigate the quality characteristics of noodles prepared with the addition of nanofiltered (NF) powder of sunmul. Noodles were prepared with different levels $(0\%,\;1.5\%,\;3\%\;and\;5\%,\;w/w)$ of NF powder and physico-chemical properties were examined. Results of rapid visco analyzer showed that peak, trough, final viscosity and set back decreased as the NF powder level increased. The weight and volume of cooked noodles increased with the addition of NF powder. Turbidity of soup also increased as the amount of NF powder increased, indicating higher cooking loss. The color of wet and cooked noodles became greenish yellow as the NF powder level increased. Hardness, springiness, gumminess and brittleness of cooked noodles decreased with the increasing amount of NF powder. Results of sensory evaluation showed that noodles prepared with up to $3\%$ addition of NF powder was considered to be as acceptable as noodles prepared without NF powder.

• Journal of The Korean Society of Grassland and Forage Science
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• v.31 no.1
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• pp.75-84
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• 2011

This study was conducted to investigate the effect of harvest stage of corn on the quality of square baled corn silage manufactured with corn grown in paddy land of Department of Animal Resources Development, National Institute of Animal Science, RDA from 2009 to 2010. Corn "Kwangpyungok" was harvested at three different growth stages (milk, yellow ripen and ripen stage) and ensiled at each harvest time. Square baled corn silage was manufactured by use of square silage wrapping compressor. Each treatment was replicated three times. The content of crude protein (CP) of corn in square baled corn silage decreased with delayed maturity, but the content of ADF (acid detergent fiber), NDF (neutral detergent fiber), TDN (total digestible nutrient) and in vitro dry matter digestibility (IVDMD) were not changed. The content of moisture, pH and the nutritive values at three different harvest stages were not influenced by the method of silage manufacture and inoculant. The content of lactate of square baled corn silage harvested in milk stage of corn was significantly increased, as compared with that of round baled corn silage (P<0.05), but in stage of yellow ripen was significantly decreased (P<0.05). The content of acetate in square baled corn silage significantly decreased with delayed harvest maturity, as compared with that of round baled corn silage (P<0.05). Flieg's score of square baled corn silage harvested in milk stage of corn was slightly higher than that of round baled corn silage, but Flieg's scores in yellow ripen stage and ripen stage were not influenced by the method of silage manufacture. Flieg's score with delayed maturity was not influenced by the method of silage manufacture and inoculant. The manufacture of square baled corn silage was proved to be suitable for the fermentation of corn silage. Therefore, this study suggest that square baled corn silage can be a way of new silage manufacture technique.

• Journal of The Korean Society of Grassland and Forage Science
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• v.31 no.1
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• pp.39-46
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• 2011

This study was carried out to determine the forage yield, quality, and regrowth of Italian ryegrass (IRG) and barley sown on 2 March 2009 in Suwon. The five treatments were two IRG cultivars (Kowinearly with early maturity and Kowinmaster with medium maturity), one barley cultivar (Yuyeon), and two mixtures (Kowinearly + Yuyeon and Kowinmaster + Yuyeon). The first harvest date was 26 May, which was at late heading, heading and early dough stage of Kowinearly, Kowinmaster and barley, respectively. Regrowth yield was investigated on 29 June. The heading dates of Kowinearly and Kowinmaster were 16 May and 22 May, respectively, and that of barley was 13 May. The dry matter (DM) percentage were 13.0~18.4% at first harvest, and 22.5~24.8% at regrowth in all treatments. The forage yield of barley and Kowinmaster + Yuyeon mixture at first harvest was higher than that of IRG (p<0.05), but higher regrowth yield was observed in IRG, and then IRG + barley mixtures (p<0.05). The crude protein (CP) content and in vitro DM digestibility (IVDMD) of IRG at first harvest were 16.7~17.1% and 78.3~80.4%, respectively, which were higher than those of barley (CP 12.2% and IVDMD 72.6%) and IRG + barley mixtures. The total yields of DM, CP and digestible DM were high in Kowinmaster + Yuyeon mixture as 11,628 kg, 1,669 kg and 8,457 kg per ha, respectively. In conclusion, spring seeding of IRG + barley mixtures and/or barley were recommended when early harvest. Regrowth of IRG sown in early spring was vigorous. Mixture cultivation of IRG and barley was effective, because of forage yield and stable production, and harvest at June instead of May was desirable for forage productivity of spring sown IRG and barley.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.53-59
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• 2007

This study was conducted to determine the effects of dietary supplementation with probiotics on the growth and meat quality of finishing pigs. A total of forty eight ($Landrace{\times}Yorkshire{\times}Duroc$) pigs ($55.3{\pm}1.5 kg$ average initial body weight) were randomly assigned to four groups and fed on a diet supplemented with 0, 0.2, 0.5 or 1% probiotics for 58 days. The pigs were slaughtered at approximately 105 kg live weight. Supplementation with 0.2% probiotics significantly (p<0.05) increased daily gain compared to the control. The daily gain of pigs in the 0.2% probiotic group was 0.95 kg whereas that of the control was 0.85 kg. The average feed intake was 2.79-2.84 kg and there were no significant differences in feed intake between the control and test groups. The feed conversion of the 0.2% probiotic group was 2.96 kg whereas the control showed a feed conversion of 3.28 kg. The results of this study imply that supplementation with 0.2% probiotics may improve the feed conversion of pigs. There were significant differences in carcass weight, carcass ratio, backfat thickness, and frequency percentage of A grade carcasses between the control and probiotic test groups. In addition, the moisture, crude protein and crude ash contents of the probiotic treated groups did not differ significantly from the control group, however the crude fat values of the 0.2% probiotic test group was significantly tower than the other groups. The muscle pH levels of all samples ranged from 5.63-5.67 which is the normal pH of pork. The supplementation of probiotics resulted in decreased lightness ($L^*$) values and increased redness ($a^*$) values. Furthermore, the saturated fatty acid contents of the 0.2% and 0.5% probiotic test groups decreased and the unsaturated fatty acid contents increased relative to the control.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.8-15
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• 2007

Conjugated linoleic acid (CLA) was chemically synthesized using the alkaline isomerization method of com oil. CLA-TG was synthesized by reaction with sodium methoxide. Five different treatments were devised based on differences in the amount of CLA-TG added into the pressed han. for controls, 10% of pork back fat among the total component was only added without any CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Pressed ham manufactured using CLA-TG was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color), and texture characteristics. Typical chemical composition characteristics (moisture, crude protein, crude fat) were not significantly different between controls and CLA-TG treatment groups. Crude fat content of CLA-TG treatment groups was significantly lower than that of controls (p<0.05). pH values of controls was higher than that of CLA-TG treatment groups. The pH of control and CLA-TG treatment groups increased significantly as the storage period increased (p<0.05). Meat color (CIE $L^*,\;b^*$) of CLA-TG treatment groups was higher than that of controls. $a^*$ values were decreased by replacement of CLA-TG, but appeared to be unaffected by storage length. There was no significant difference in texture between controls and CLA-TG treatment groups. Based on these findings, we conclude that the physico-chemical properties and texture characteristics of manufactured pressed ham were not affected by CLA-TG addition. Also, our results indicate that high-quality pressed ham can be manufactured with CLA accumulation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.419-427
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• 2005

For the purpose to verify the physico­chemical properties of Korean waxy wheat, comparative analyses between waxy wheat lines and their respective maternal parents were performed on mixing and pasting properties, and flour particle sizes. The particle sizes of waxy wheat flour were significantly larger than those of their parents when milled in a same condition. Although the protein contents of flour in waxy wheat lines tested were high as much as those of bread wheat, the quality parameters showed lower baking uses based on sedimentation volumes and mixing characteristics. Waxy flour required more water than non-waxy flour to obtain the proper mixogram. Waxy wheat flour showed more or less higher onset pasting temperatures and much higher breakdown viscosities than their respective parent flour in the Rapid Viscograph test. Moreover, peak viscosity temperatures and final viscosities were dramatically reduced in waxy wheat lines by showing $79.4 - 81.7^{\circ}C$ and 101 ­116.9 RVU, respectively, compared to their parents in that the temperatures above $95^{\circ}C$ and the viscosity ranges of 148 -171.8 RVU.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.4
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• pp.245-250
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• 2005

This experiment was conducted to compare the frech and dry matter yields and feed values of Sorghum$\times$Sudangrsss Hybrid in accordance with different nitrogen and potassium fertilizer sources at the Dae-Ho reclaimed tidal land, Korea from 2003 to 2004. Soil salt contents of ammonium sulfate plots(T3, T4, T5) were higher than that of the urea plot(T2), but that of potassium sulfate plot(T6) was the lowest. The fresh yields of ammonium sulfate plots(T3, T4, T5) and potassium sulfate plot(T6) were higher than that of the urea plot(T2) as $173\%,\;173\%,\;144\%\;and\;90\%$. respectively. The dry matter and total digestible nutrient(TBN) yields were similar tendency like the results of the fresh matter yields. The crude protein(CP), neutral detergent fiber(NDF) and acid detergent fiber(ADF) contents of ammonium sulfate plots(T3, T4, T5) were higher than those of urea plot(T2), but those of potassium sulfate plot(T6) were the lowest. On the other hand, TDN content in potassium sulfate plot(T6) was the highest. It was desirable to use ammonium sulfate$(20\~30kg\;N/10a)$ and potassium sulfate fertilizer$(15kg\;K_2O/10a)$ than those of urea and potassium chloride fertilizer on reclaimed tidal land in view of forage production and its feed value.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.4
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• pp.264-270
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• 2017

This study was carried out to investigate the optimal harvesting time, feed value and fermentation quality of barley and wheat for the making of chopped whole crop silage substitute for formula feed. As a result, the moisture content of barley and wheat decreased with a late harvest, and barley progressed faster than wheat. The plant height was similar with harvesting time, and the number of spikes decreased with prolonged period after heading. The dry matter yield and TDN yield of barley harvested at 35 and 40 days after heading were significantly higher than those at 30 days after heading and wheat was significantly higher at 40 and 45 days than at 35 day after heading(p<0.05). Crude protein content of barley and wheat were increased with later harvesting time, and crude fiber, crude fat and crude ash were slightly decreased, but not statistically significant. NDF and ADF content of barley decreased with later harvesting time, and those showed similar level in wheat. TDN content of barely was slightly increased but there was no difference in wheat. Comparing the effects of fermentation on feed value of chopped whole crop silage, the approximate compositions were slightly increased after fermentation, but the difference was not significant. Fermentations resulted in increasing the pH value of barley silage with late harvesting time, but decreasing the lactic acid content(p<0.05). A pH value of wheat silage showed similar level in different harvest time, and lactic acid content was decreased. Considering the quantity and quality of fermentation, barley and wheat can be used for making chopped silage of whole crop silage when they were harvested at 35 days and 40~45 days after heading, respectively.