• Korean journal of food and cookery science
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• v.16 no.4
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• pp.342-351
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• 2000

This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05), springiness, cohesiveness(P<0.01), and adhesiveness(P<0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sangiabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall. the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ml.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.11-19
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• 1998

This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.1
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• pp.40-46
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• 2020

In this study, we examined the quality of fish cakes prepared using the flour obtained from the following different rice varieties: Baekogchal, Dodamssal, Hangaru, Jeogjinju 2, Josaengheugchal, Saeminyeon, Saeilmi, and Shingil. The moisture content of the fish paste containing rice flour ranged from 67.40% to 69.90%, and was highest in the paste prepared using Baekogchal flour. The lipid and protein contents of the paste ranged from 0.05% to 0.43% and 11.36% to 11.69%, respectively, whereas the carbohydrate content was between 10.36% and 12.32%, and was highest in the paste prepared using Jeogjinju 2 flour. Fish cakes prepared using the flour from Baekogchal, Jeogjinju 2, and Josaengheugchal rice were found to have the hardest consistency. Sensory evaluations indicated that fish cakes prepared using Shingil flour had the best texture. Furthermore, the total polyphenol content was significantly higher in the fish cakes prepared using Josaengheugchal flour (165.12 mg GAE/100 g), whereas the DPPH and ABTS radical scavenging activities were significantly higher in the fish cakes prepared using Josaengheugchal flour (39.37 and 175.37 mg TE/100 g, respectively). In conclusion, we confirmed that the quality of fish cakes is affected by the characteristics of the flours obtained from different rice varieties. Among the varieties assessed, the quality of Shingil and Josaengheugchal varieties was suitable for preparing rice-containing fish cakes.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.3
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• pp.83-91
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• 2023

This study investigate growth responses of Chinese cabbage and nitrogen use efficiency (NUE) to application of fermented organic fertilizer produced from domestic organic resources for developing alternative materials instead of imported castor oil meal. Two types of fermented fertilizers (Fermented Organic Fertilizer A (OFA) and Fermented Organic Fertilizer B (OFB)) were produced by mixing distillers dried grains 30%, sesame cake 30%, rice bran 20% and fish meal 20% under different fermentation conditions. Treatment consisted of OFA is fermented for 21 days on plastic greenhouse, OFB is fermented for 5 days on 40℃, and MOF (Mixed Organic Fertilizer) is a fertilizer made with castor bean as the main ingredient. OFA, OFB and MOF were applied at the rate of 320 kg N/ha. Chinese cabbages were cultivated from Aug. to Nov. in 2022. Growth and yield of Chinese cabbage were no significant differences among all treatments except control (non-fertilized, NF). However, NUE of Chinese cabbage was higher the fermented fertilizer treatment (OFB: 81.4%, OFA: 79.1%) than the MOF (65.3%). It was observed that urease activity in the fermented fertilizer treatment was significantly higher than the MOF. This result confirmed that fermented fertilizers have similar effect on growth and yield with the MOF and could improve the NUE of crop.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.983-991
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• 2012

These days, agricultural products cultivated in facilities occupy the highest percentage of agricultural output price. Specifically cucumbers have been one of the crops that farmers prefer to growing, because their prices were high. However, cucumber crop is sensitive to the soil and environments and it requires the exact crop management. In order to establish cultivation techniques for cucumbers, the current situation of cucumber cultivation was surveyed from ten cucumber farmlands; five farmlands of cucumber cultivation in forcing and five of semi-forcing practicing systems, respectably. The soil conditions were alluvial or valley in soil topology, moderately or poorly drainage in soil drainage classes, coarse loamy in soil texture family. Soil was managed with deep plowing combined with application of basal fertilizers such as compost, rice straw, oil cake, wood chip and chemical fertilizer. The whole soil was prepared in uniformly with rotary. Three major nutrients ($N-P_2O_5-K_2O$)of basal application were 815-464-529 kg $ha^{-1}$ in forcing and 197-135-151 kg $ha^{-1}$ in semi-forcing cultivation. Top dressing of fertilizer was supplied in fertigation system of macro and micro elements in 2~3 day interval with water irrigation. The average yields of cucumbers were $168t\;ha^{-1}$ with 381,000 thousand won $ha^{-1}$ in average gross profit (AGP) in forcing cultivation and $115t\;ha^{-1}$ with 177,000 thousand won $ha^{-1}$ in AGP in semi-forcing cultivation. Cucumber production during the winter season was considered to increase the gross profit because cucumber price tends to stay in high level during this time. The accumulation of soil chemicals like EC, available $P_2O_5$ and exchangeable cations could be controlled by rice straw application. The rice straw application increased soil temperature during the winter season, in exchange of soil air, and in extension of plant roots. In addition, the rice straw application somewhat affected decrease of salts accumulation.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.219-222
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• 1970

Riboflavin in the various materials which used for Takju brewing was determined and its quantitative changes in the Takju mashes which were mashed with polished rice and wheat flour respectively using Nuruk only for enzyme source, and with wheat flour and corn powder respectively using Nuruk and Koji, were checked at 24 hours intervals during the whole brewing period. The results obtained were as follows. a) The riboflavin contents in 100 grams of each materials were: Polished rice $46.9{\gamma}$ Wheat flour $67.3{\gamma}$ Corn powder $73.9{\gamma}$ Nuruk $169.0{\gamma}$ Koji of wheat flour $87.1{\gamma}$ Koji of corn powder $84.4{\gamma}$ b) About 30 to 40 percent of riboflavin in the polished rice, wheat flour and corn powder were losed by steaming at 10 pounds for 50 minutes. c) Riboflavin content in the plots used Nuruk only was decreased during 3 days after mashing and then increased markedly after 5 days and, more or less, decreased after 6 days. Quantitative changes of riboflavin in the plots used Nuruk and Koji showed a rugged curve without decreasing in early stages, and its content was also increased markedly 5 days after mashing and then decreased a little after 6 days. d) Approximately $82{\gamma}$ of riboflavin was determined in 100ml. of the ripened mash of the rice plot and $72{\gamma}$ in the wheat flour plot in the case of using Nuruk only. $88.6{\gamma}$ of riboflavin were determined in 100ml. of the ripened mash of the wheat flour plot and $83.6{\gamma}$ in the corn powder plot in the case of using Nuruk and Koji. e) It was assumed that $28.8{\gamma}$ to $41{\gamma}$ of riboflavin were contained in 100 ml. of finished Takju of the two plots used Nuruk only and 33.6 to 44.5${\gamma}$ in the both two plots used Nuruk and Koji. f) About $47.3{\gamma}$ of riboflavin were determined in 100 grams of Takju cake of the rice plot and $66.2{\gamma}$ in the wheat flour plot used Nuruk only, and $62.9{\gamma}$ in the corn powder plot and $64.5{\gamma}$ in the wheat flour plot used Nuruk and Koji.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.105-109
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• 1970

Thiamin in the various materials which used for Takja braving was determined and its quantitative changes in the Takju mashes which were mashed with polished rice and wheat flour respectively using Nuruk only for the enzyme source, and with wheat flour and corn powder respectively using Nuruk and Koji, were checked at 24 hours intervals during the whole brewing period. The results obtained were as follows. a) The thiamin contents in 100 grams of each materials were: Polished rice 107.8${\gamma}$ Wheat Pour 185.0${\gamma}$ Corn powder 410.2${\gamma}$ Nuruk 347.4${\gamma}$ Koji of wheat flour 170.1${\gamma}$ Koji of corn powder 257.3${\gamma}$ b) About 40 to 50 percent of thiamin in the polished rice, wheat flour and, corn powder were losed by steaming at 10 wounds for 50 minutes. c) The quantitative changes of thiamin in the Takju meshes showed a similar tendency. Thiamin contents were decreased markedly during 2 days after mashing but thereafter, almost unchanged till the mashes were ripened. Its decreasing rates in tile two plots uses Nuruk and Koji wereless thaw those in the two plots used Nuruk only. d) Approximately 6${\gamma}$ of thiamin was determined in 100 ml. of the ripened mash of the rice plot and 7.5${\gamma}$ in tire whet flour plot in the case of using Nuruk only. 12.4${\gamma}$ of thiamin was determined in 100 ml. of the ripened mash of the wheat flour plot and 15.4${\gamma}$in the corn powder plot in the case of using Nuruk and Koji. e) It was assumed that 2.4 to 3.5${\gamma}$ of thiamin were contained in 100 ml. of finished Takju of the two plots used Nuruk only and 5 to 7${\gamma}$ in the two plots used Nuruk and Koji. f) About 43.7${\gamma}$ of thiamin were determined in 100 grams of Takju cake of the rice plot and 56.1${\gamma}$ in the wheat flour plat used Nuruk only, and 81.4${\gamma}$ in the corn powder plot and 57.7${\gamma}$ in the wheat flour plot used Nuruk and Koji.

• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.33-48
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• 2005

The purpose of this is to agar powder addition to retard retragradation for making Backsulgi. Backsulgi is manufactured promptly by adding ingredients having agar powder and then observation of sensory and texture characteristics. Then Backsulgi determinded in storing at the temperatures of 20 and Celsius degrees for 0, 24, 48 and 72 hours, respectively. The results from this study are as follow; 1. Moisture absorption of control show 34.4%, compared with, Backsulgi with agar powder added 3%, 6%, 9%, 12%, 15% show higher 37.03%, 39.28%, 41.72%, 43.5%, 44.70%, respectively. 2. In terms of chromaticity, lightness of control show $70.68{\pm}7.248{\sim}61.25{\pm}0.90$, the longer time is and much agar powder Backsulgi show lower and 15% agar powder added Backsulgi show $51.53{\pm}0.921{\sim}54.715$. Then redness(a) of control show $-0.70{\pm}0.14$, compared with 15% agar powder added Backsulgi show $-0.32{\pm}0.047$. 15% agar powder Backsulgi show $9.03{\pm}0.313$ higher in yellowness than control $5.47{\pm}0.40$. 3. Control and agar powder Backsulgi was shown pH 6.1~6.3, the longer time is, all Backsulgi was shown pH 5.5~5.9 and much agar powder Backsulgi was shown an weakly acidity. 4. Swelling and pore ratio of control was shown 85.36% and 118.32%, compared with, agar powder added Backsulgi was higher a rate of increase. 5. For a sensory evaluation, the longer time is, adding agar powder rice cake is more perfected at 20$^{\circ}C$ in times if smooth, inner moisture, chewiness, after selling, overall quality. 6. Determination of texture characteristics by a reometer shows that Backsulgi with agar powder added change more in hardness that controls, indicating that effect of retarding retrogadation is higher when storage time is longer. 7. The correlation of hardness, springness between sensory and instrumental evaluation showed significantly positive function.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.1
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• pp.45-55
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• 2011

A feeding trial was conducted to study the replacement value of concentrates with Barhar (Artocarpus lakocha) leaves on growth performance of kids fed a mixed jungle grass-based diet. Fifteen Sikkim local kids, about 4 months of age and body weight ranging from 5.8 to 9.2 kg, were randomly distributed into three groups of five. Kids were stall fed ad lib with mixed jungle grass collected from the nearby forest and native scrubland. The kids in group I received supplementary concentrate (Maize 35%, mustard cake 32%, rice bran 30%, mineral mixture 2% and common salt 1%) at approximately 2% of BW. For groups II and III, 25 and 50% of the concentrate was replaced with Barhar (Artocarpus lakocha) leaves, respectively. Total dry matter intake (DMI) was not significantly different among groups. Digestibility of CP decreased (p<0.05) and that of NDF increased (p<0.01) with increasing level of Barhar leaves in the diet. Digestibility of ADF (p<0.01), hemi cellulose (p<0.05) and cellulose (p<0.01) was higher in groups II and III than in group I. Ruminal pH and TVFA concentration were not significantly different among groups. Rumen ammonia-N concentration decreased (p<0.01) with increased level of Barhar leaves in the diet. Similarly, plasma urea nitrogen and blood glucose levels were reduced (p<0.05) with increasing level of Barhar leaves in the diet. Replacement of concentrate with Barhar resulted in reduced Hb and lower serum iron concentration. Levels of other serum metabolites including minerals were not altered by the replacement. Average daily gain (ADG) was 53.3, 54.4 and 41.8 g/d in groups I, II and III, respectively. ADG was not adversely affected when the level of replacement was restricted to 25%. However, at 50% of replacement ADG was significantly lower than the control (p<0.05). Thus, it was concluded that Barhar leaves might replace 25% of the supplemental concentrate for growing Sikkim local kids fed on a mixed jungle grass-based diet.

• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.11-20
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• 2005

This study was conducted to investigate preference for convenience food and dietary attitude in college students in Seoul and Kyunggi-do area. This study used a questionnaires as instrument tool. Thequestionnaire consisted of socio-demographic characteristics of the subjects, the valuation of preference for convenience, the concern of nutrition, and the dietary attitude. The subject were 199 males and 137 females. The mean age of subjects was 22.4$\pm$2.3year. The results have been summarized as follows Male students preferred more convenience food than females. Male students liked chicken, ice cream, ramyeon, pizza·hamburgerandfemalestudentslikedchicken,pizza, ice cream, ramyeon·hamburger. The kinds of convenience foods for a substitute meal were ramyeon, hamburger, bread, potato in male group and female group had frequently ramyeon, hamburger, bread, rice cake for a substitute meal. Male students were more likely to eat ramyeon (p<0.01) and purchased sabalmyeon The subjects used to purchase sabalmyeon as main convenience food at convenient store The score of preference for convenience food in male group was higher than female group. The score of attitude toward balanced diet in female group was higher than male group(p<0.01). In scores of concern for nutrition information, balanced diet, and nutrition knowledge, Female group had higher scores of concern for nutrition information, balanced diet, and nutrition knowledge than that of male group (p<0.01).There was no significant difference in the degree of preference for packing types, however, Male group tended to prefer more micro wave type than female group. The persons to affect the consumption of convenience food were friends. There was no significant difference in the time of purchase convenience food, however, Male tended to purchase convenience food at the time of snack than female group. As a results, proper nutritional education and qualitative development of convenience food are required in order to improve the consuming attitude of consumers and their preference for convenience food.