• Food Science and Preservation
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• v.13 no.6
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• pp.686-690
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• 2006

Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave dying were evaluated. The samples were soaking with 3% NaCl at $25^{\circ}C$ for 6 hr(Seoritae) and 12 hr(red bean). Moisture content of Seoritae and red bean after soaking are 35.8%, and 35.1% respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to $12{\sim}14%$ for moisture content Hardness of Seoritae was decreased from $12,863g_f$ to $3,309g_f$. There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was $3,165g_f$ which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.302-309
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• 2021

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.541-553
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• 2016

Medicinal porridge (藥粥) is made by putting rice or grains into a pot and boiling with water until a semi-liquid texture is obtained. Porridge is digested fast and absorbed by the body. Children or elderly people with weak digestive ability can eat it without difficulty. The authors of this literature focused on utilization of mung bean porridge (Nokdu-juk) based on SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty from 1623 to 1910. Four cases were found. The first case used mungbean for treating fever diseases (熱症), the second as a meal alternative, the third for wound recovery, and the last case described the culture of the joseon dynasty. According to the actual cases in SeungjeongwonIlgi (承政院日記), mung bean porridge (Nokdu-juk) was actively used to lower fever and strengthen the spleen and stomach. When suffering from the after effects of a malignant tumor or serious liver disease (肝病), an infectious disease, or a serious physical wound, people ate mung bean porridge (Nokdu-juk). It is suggested that mung bean porridge (Nokdu-juk) can be used as an alternative food treatment for the current medical field due to the prevalence of pain-killers and psychotropic drug abuse.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.516-523
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• 2006

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.

• Korean Journal of Oriental Medicine
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• v.16 no.3
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• pp.167-173
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• 2010

Objects : Glycine max Merr. (black bean), Triticum aestivum L. (wheat) and Oryza sativa L. (rice bran) have been widely used for treatment of relaxion of smooth muscle, gastrointestinal hemorrhage and alopecia in Korean Traditional Medicine. In this research, we examined the effect of the extracts, obtained from EtOH extracts of 3 kinds of traditional plants, on hair growing activity of the DP6 and C3H10T1 cell and physical properties. Materials and Methods : On the basis of previous studies, three traditional plants were selected and we extracted them with ethanol. We evaluated their hairy dermal papillar cell proliferation activity and mouse mesenchymal stem cell in vitro model. Also, 3 herbal extracts were added to the normal shampoo formulation in ranges of 0.1% and we validated tensile properties and physical changes using aged hair. In this research, we compared the tensile strength, shine and color appearance between the hair (general formulation) and the hair after applying shampoo with natural extracts. To analyze the luster and color image, we use the SAMBA hardware and software made by Bossa Nova Technologies. Results : In the comparative test for tensile characteristic between the hair treated general formulation(control) and the hair applying special formulation including 3 kinds of extracts, tensile distance and energy of the latter are larger than control on average. The shine and color appearance were also increased after using shampoo including natural extracts(shine : 10.9%, color appearance: 24.12%). We observed the enhancement of hair growth activity in the DP6 and C3H10T1 cell. Especially black bean extracts had the most powerful effect in the dermal papillar cell proliferation. Conclusion : These experiments suggest that extracts of Glycine max Merr. (black bean), Triticum aestivum L. (wheat) and Oryza sativa L. (rice bran) stimulate the hair growth activity and can improve physical activities of aged hair. Shampoo product, which contains 3 kinds of natural extracts, would be used for the treatment for aged hair.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.143-152
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• 2006

A survey was conducted of 1,390 citizens of Cheongju city', asking them to select 10 foods that they think are most suitable as local among 89 already- recognized local foods. The data were then analyzed by age, gender, and vocation. The results classified by sex showed that for males, first place was marsh snail soup (282), second, acorn jelly soup (174), third, bean noodle (164), and fourth, three-tiered pork and Haejang soup (158). In females, marsh snail was in first place (520), second, acorn jelly soup (322), third, bean noodle (272), fourth, three-tiered pork (271), and fifth, Haejang soup (262). Combining the results of males and females showed first place was marsh snail soup (802), second, acorn jelly soup (496), third, bean noodle (436), fourth, three-tiered pork (429), fifth, Haejang soup (420), sixth, wild plant mixture rice (323), seventh, Boshin broth (322), and eighth, minced chicken soup (321). The classification by vocation of males and females showed that fewer housewives chose three-tiered pork, while fewer clerks chose less wild plant mixture rice. Instead, housewives and clerks chose more Boshin broth and minced-chicken soup, which other males chose less. However, it is unreasonable to select wild plant mixture rice, bean noodle, or Boshin broth as the favorite local food since these can be eaten or collected only during the summer season.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.699-706
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• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.337-337
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• 2017

Accurate and optimal water supply to cereal crop is critical in growing stalks and producing maximum yields. Excessive soil moisture may cause nutrient deficiencies and oxygen deficiency. Excessive soil water during crop growth stages results in decrease of yields. In Korea, the largest agricultural lands are paddy fields. Recently, upland crops are cultivated in paddy field soils to reduce overproduced rice in Korea. In order to success this policy, it is necessary to fully understand crop response to excessive soil moisture condition from paddy field soils. Adzuki bean is one of major legumes which provide protein in daily diet. Adzuki bean has been well know its weakness to excessive soil moisture condition, In order to obtain optimal yields of adzuki bean from paddy field cultivation, it is necessary to understand response of adzuki bean under different soil moisture conditions. This study investigated characteristics of growths, yields and response degree of water stress from adzuki bean. Three cultivars were selected for this study; Chungju, Hongeon, and Arari. All adzuki beans were cultivated in a paddy field which was divided into three sections with different soil moistures. The paddy field was located in Milyang, Gyeongsangnam during 2016. One section of the paddy field had the greatest average soil moisture content as 35.1% during adzuki bean cultivation (very poor). The second greatest soil moisture section had 32.6% (somewhat poor) and the smallest soil moisture section had 28.9% of soil moisture (somewhat well). During cultivation of three cultivar adzuki beans, soil moisture contents and groundwater levels were monitored. All the characteristics of growth and yield components were measured; height, thickness, 100 seed weights etc. Stress index values were calculated by Stress Day Index (SDI). All cultivars had the greatest yields from somewhat well section. Chungju had the greatest yields throughout all three sections compared to other cultivars. Chungju had 81% greater yield than Hongeon which had the smallest yield from somewhat well section. Arari set in middle from all sections. However there was no significant differences yields from very poor and somewhat poor sections. Leaf SPAD values tended to decrease and stable carbon isotope values increased as soil moisture increased. However, Chungju had no difference across different soil moistures in SPAD and stable carbon isotope values, while Hongeon had the greatest differences across sections. These trends followed by SDI values. Chungju had the smallest SDI values compared to other cultivars, which meant that Chungju was the strongest tolerance against excessive soil moisture than other cultivars. All three cultivars showed severe decrease of yields from very poor and somewhat poor sections. Arari and Hongeon showed great decrease from somewhat well section compared to yields from upland soil. These two cultivars may not be proper cultivating in paddy fields. In conclusion, adzuki bean is very sensitive to soil moisture condition and detailed soil managements are required to obtain optimal yields of adzuki bean from paddy field cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.6 no.1
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• pp.49-53
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• 1977

Fatty acid composition of commercial oil were analyzed with gas liquid chromatography. Sesame, perilla, rice bran, sunflower, and soy-bean oil were obtained from the whole sale store of edible oil in market. The fatty acids were methylated with Na-methylate. The fatty acid methylester was charged to the gas liquid chromatography. Sesame were composed of myristic, palmitic, stearic. linoleic acid, and trace of linolenic acid. Rice bran, and soy-bean oil were composed of myristic, stearic, oleic, linoleic, and linolenic acid. Peilla oil was composed of palmitic, stearic, oleic, linoleic, and linolenic acid. Sunflower oil was composed of palmitic, stearic, oleic, and linoleic acid.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.