• Korean journal of food and cookery science
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• v.18 no.6
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• pp.562-566
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• 2002

Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.7-14
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• 1994

This study was conducted to establish the rapid evaluation method of chemical components of rice grain on the basis of non-destructive method. A near-infrared reflectance spectroscopic(NIRS) method was utilized, for the determination of amylose, protein, magnesium, and potassium content of rice. A multiple linear regression analysis for the data obtained by standard laboratory methods and NIRS method was carried out to make a calibration. The standard error of prediction for amylose, protein, magneisum and potassium content were 0.88%, 0.28%, 12.62mg and 10.79mg, respectively. It was concluded that the NlRS method can be useful the rapid determination of amylose, protein, magnesium and potassium content instead of the existing laboratory method.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.657-663
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• 2013

This study analyzed fish paste containing Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid content of LLP were 6.21%, 1.03%, 74.50%, and 1.21% respectively. The tested concentrations of LLP were 0, 3, 5, and 7%. The pH of the samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23% to 76.95%. The L values of the samples decreased as the concentrations of LLP decreased, and the a and b values increased. In addition, the folding test results in all test samples were "AA", indicating a good mean flexibility. In the texture meter test, the hardness, strength, springiness, gumminess, and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, the fish paste prepared with 5% LLP were preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for substantially increasing its quality and functionality.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1150-1169
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• 2023

Edible insects are gaining popularity as a potential future food source because of their high protein content and efficient use of space. Black soldier fly larvae (BSFL) are noteworthy because they can be used as feed for various animals including reptiles, dogs, fish, chickens, and pigs. However, if the edible insect industry is to advance, we should use automation to reduce labor and increase production. Consequently, there is a growing demand for sensing technologies that can automate the evaluation of insect quality. This study used short-wave infrared (SWIR) hyperspectral imaging to predict the proximate composition of dried BSFL, including moisture, crude protein, crude fat, crude fiber, and crude ash content. The larvae were dried at various temperatures and times, and images were captured using an SWIR camera. A partial least-squares regression (PLSR) model was developed to predict the proximate content. The SWIR-based hyperspectral camera accurately predicted the proximate composition of BSFL from the best preprocessing model; moisture, crude protein, crude fat, crude fiber, and crude ash content were predicted with high accuracy, with R² values of 0.89 or more, and root mean square error of prediction values were within 2%. Among preprocessing methods, mean normalization and max normalization methods were effective in proximate prediction models. Therefore, SWIR-based hyperspectral cameras can be used to create automated quality management systems for BSFL.

• Journal of Marine Bioscience and Biotechnology
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• v.14 no.2
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• pp.69-75
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• 2022

The micro-Kjeldahl method, a common technique for analyzing crude proteins, is time-consuming and dangerous due to the employment of reagents such as sulfuric acid and sodium hydroxide. However, a Fourier transform near-infrared (FT-NIR) spectrophotometer analysis can be completed in under a minute after simple pre-processing if data has been gathered using sufficient reference material in advance. Furthermore, the use of safe reagents in this technique ensures the safety of the experimenter and the environment. In addition, a portable FT-NIR spectrophotometer enables real-time measurement at processing or distribution sites and has recently gained popularity. The standard errors of calibration and regression (r²) for the calibration result for estimating the crude protein content of dried laver were 0.9775 and 1.2526, respectively. The standard error of prediction was 1.1814, and the r² was 0.9303 in the validation results, which was a good level. In the present study, a method for predicting the crude protein content of dried laver using an FT-NIR spectrophotometer in the range of 29%-40% crude protein content has been reported.

• Genomics & Informatics
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• v.21 no.1
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• pp.7.1-7.11
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• 2023

The gram-positive bacterium Listeria monocytogenes is an important foodborne intracellular pathogen that is widespread in the environment. The functions of hypothetical proteins (HP) from various pathogenic bacteria have been successfully annotated using a variety of bioinformatics strategies. In this study, a HP Imo0888 (NP_464414.1) from the Listeria monocytogenes EGD-e strain was annotated using several bioinformatics tools. Various techniques, including CELLO, PSORTb, and SOSUIGramN, identified the candidate protein as cytoplasmic. Domain and motif analysis revealed that the target protein is a PemK/MazF-like toxin protein of the type II toxin-antitoxin system (TAS) which was consistent with BLASTp analysis. Through secondary structure analysis, we found the random coil to be the most frequent. The Alpha Fold 2 Protein Structure Prediction Database was used to determine the three-dimensional (3D) structure of the HP using the template structure of a type II TAS PemK/MazF family toxin protein (DB ID_AFDB: A0A4B9HQB9) with 99.1% sequence identity. Various quality evaluation tools, such as PROCHECK, ERRAT, Verify 3D, and QMEAN were used to validate the 3D structure. Following the YASARA energy minimization method, the target protein's 3D structure became more stable. The active site of the developed 3D structure was determined by the CASTp server. Most pathogens that harbor TAS create a crucial risk to human health. Our aim to annotate the HP Imo088 found in Listeria could offer a chance to understand bacterial pathogenicity and identify a number of potential targets for drug development.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.23-30
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• 2000

Kimchi was added to enhance the acceptability of pizza sauce and pizza for Korean adults, and flavor 1ike oregano was also mixed to investigate the compatibility with kimchi flavor. Pizza sauce with kimchi showed a high crude protein and low crude fat content. Pizza sauce with 20% kimchi showed the highest score in flavor, taste, color and overall acceptability, was significantly different from control in quality indices except taste. Pizza with 21, kimchi powder in mixing dough showed a higher score in sensory evaluation than that of only 20% kimchi added pizza sauce.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.107-123
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• 2002

This paper is intented to present a information of various aspects of quality related characteristics and standards for grades in maize. Maize is world's one of the three most popular cereal crops and a primary energy supplement and can contribute up to 30, 60, and 98% of the dairy diet's protein, net energy, and starch, respectively. Maize is also processed into industrial goods by wet or dry milling. Sweet corn is a leader among vegetable crops and its production for fresh or processing markets is a major industry in many countries. Over the years, the combined efforts of breeders and geneticists, biochemists, food scientists, and others have helped bring us to the point where we understand issues related to sweet corn quality. Traditional criteria for selecting corn hybrids have been based primarily on agronomic factors, including grain production, disease resistance, drought tolerance, and storage characteristics. Little emphasis has been placed on the quality and nutritional values of corn. Although there is widespread interest for value-enhanced corns have increased tremendously in the last five years, there is limited information available on the production and comparing the quality attributes of specialty grains with those of normal yellow dent corn. Most countries have developed national maize standards, aiming to provide a framework for trade, both internal and external. Where trading involves direct choice and price negotiation in front of the commodity, grading standards are rarely employed; quality is assessed visually and is influenced by end-use, and the price is determined more by local rather than national factors. The use of an agreed standard will provide an unambiguous description of the quality of the consignment and assist in the formation of a legally-binding contract. Standards can also be seen to protect consumers rights through setting limits to the amount of unsuitable or noxious material.

• Journal of The Korean Society of Grassland and Forage Science
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• v.14 no.1
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• pp.18-26
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• 1994

Forage quality evaluation with several grasses grown at a high altitude pasture situated at 1,000m above sea level was made to determine what is the feed value of these grasses and whether these grasses have any differences in forage quality compared with the grdsses grown at lowland pastures. In this experiment, Common, Venture, and Palaton reed canarygrass (Phahris arundinucea L.) and Climax timothy (Phleum pratense L.) were used and harvested at two different dates, 5 July and 30 September, 1989. Cmde protein (CP) concentrations in the grasses grown in September were higher than in July. Among the grasses grown, Palaton and Common reed canarygrass were highest in CP concentration in July and September, respectively. Acid detergent fiber (ADF) and neutral detergent fiber (NDF) concentrations in the grasses harvested in July were higher than in September. Palaton reed canruygrass was lowest in ADF and NDF concentrations at the both harvest dates. Relative feed value (RFV) in the grases harvested in July was ranged from 92 to 105 and that in September was from 110 to 117. Palation reed canarygrass had the highest RFV of 105 and 117 in July and September, respectively, therefore, the forage quality of this grass was ranked as Grade 2 based on the AFGC Hay Quality Standards. Overall forage quality of the grasses grown at a high altitude pasture seemed to be higher than the forage quality at lowland pastures. Based on the RFV assigned by the AFGC, forages with RFV 92 to 117 in this experiment could only work well in rations for low producing dairy cows.