• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.52-61
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• 2009

In this study, we evaluated the effects of sesame powder on the fermentation of Baechukimchi, by assessing sensory, physicochemical, and microbiological properties during up to 25 days of fermentation. The Baechukimchi, with various levels [0, 1, 2, 3, 4%(w/w)] of sesame powder, was fermented at $10^{\circ}C$. The product containing the control and 1% sesame powder evidenced the highest scores for appearance and smell. Taste and texture were highest in the 1% and 2% sesame powder, and the overall acceptability was highest in the 2% sesame powder sample. During fermentation, titratable acidity increased while pH gradually decreased. pH was higher in the sample with sesame powder than in the control, and the titratable acidity increased with increasing sesame powder content on day O. Reducing sugar increased sharply during fermentation, and then gradually decreased. In particular, the 2% sesame powder sample maintained the highest content. Total vitamin C was slightly increased at initial fermentation and then steadily decreased. The total polyphenol content and antioxidant effect of the experimental groups with added sesame powder were higher than those of the controls. Additionally, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added sesame powder than in the controls. Our results indicated that the Baechukimchi with $1{\sim}2%$ added sesame powder was acceptable.

• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.207-231
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• 2015

This study evaluate examines the efficiency and the improvement measurement of Oilseed crops (Sesame and Perilla). For this purpose, In the first stage, this study analyzes the current conditions of oilseed industry. In the second stage, this study evaluates the efficiency and super-efficiency of environmentally-friendly agricultural product producers. The result of this study show that: (1) Changes in annual wholesale price of Sesame and Perilla; (2) An efficiency and ranking of environmentally-friendly product producers; (3) The solutions and improvement measurements for inefficient producers.

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.30-38
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• 1982

Experiments were carried out in order to compare the natural antioxidants in the acetonitril extracts of raw and baked seeds of Korean sesame and perilla by thin layer and gas chromatography. The sample was dissolved in n-pentane and extracted with acetonitril and the acetonitril extract was separated by thin layer chromatography using silica gel. The spots were detected by spraying with 2, 6 -dichloroquinone -4-chlorimide, phosphomolybdic acid and dimethylamine as chromogenic reagents. Natural antioxidant, such as ${\delta}-tocopherol$ detected in raw and baked sesame and perilla seed oil by TLC and sesamol was detected only in raw and baked sesame seed oil by GC.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.105.1-105
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• 2003

This study was performed to develop the precise and rapid method to distinguish the blended sesame oil through the electronic nose analysis. The sesame oil was blended with corn oil at the ratio of 95:5, 90:10, 80:20(w/w), respectively. Samples were then analyzed by gas chromatography, SPME-GC/MS and the electronic nose composed of 12 metal oxide sensors. The sensetivities(delta Rgas/Rair) of sensors by electronic nose was carried out with principal component analysis(PCA). The proportion of first principal component showed 98.76%. In this study, the electronic nose analysis could be used as a competent method to classify for genuine sesame oil.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.87-96
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• 1994

This study was carried out to investigate the effect of hydrolysis by proteolytic enzymes on the functional properties of sesame protein concentrate. Sesame protein concentrate was hydrolyzed with papain, pepsin and trypsin to obtain 10% and 20% degree of hydrolysis. The nirogen solubility in water was increased with increasing the degree of hydrolysis. Bulk density was increased by enzymatic hydrolysis but water absorption capacity was increased only in the case of pepsin-hydrolyzed SPC. Higher fat absorption capacity was found in SPC with 10% DH than SPC with 20% DH. Emulsifying activity was also increased by enzymatic hydrolysis except SPC with 10% DH by papain.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.489-497
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on 'Chim' (a steamed beef products) through historical literatures written from 1670 to 1945 in korea. 'Chim' was recorded 25 times in the references and could be classified to 5 groups based on major ingredients such as stomach, intestine, lean meat, tail and ribs. Among the eleven cooked products of 'Chim', 'Kalbi-chim' (a steamed ribs) was recorded most frequently and 'Sundae-chim' (sausage-like product) was the next. Though 'Kalbi-chim' has been used untill present day but 'Sundae-chim' was disappeared in the early 19th centuries. Ribs were most popular ingredient among the major ingredients such as stomach, intestines, lean meat, tail, feet and ribs. Twenty one kinds of subingredients including pheasant meat, blood clot and flour were used for 'Chim'. Decorating ingredients such as roasted sesame power, pine nut and thin-layer fried eggs and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and sesame oil were used for 'Chim'.

• Mycobiology
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• v.42 no.4
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• pp.405-408
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• 2014

Leaf spot disease was observed in sesame (Sesamum indicum L.) during 2009 and 2010 in Korea. The pathogen was identified as Alternaria simsimi based on morphological and cultural characteristics. The morphological identification was well supported by phylogenetic analysis of the ribosomal DNA-internal transcribed spacer region. A. simsimi isolates caused spot symptoms on leaves and stems of sesame plants 2 wk after artificial inoculation, which were similar to those observed in the field. This is the first record of leaf spot disease in Korea caused by A. simsimi.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2003.04a
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• pp.90-90
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• 2003

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.04a
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• pp.85-85
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• 2022

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1577-1583
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• 2014

Encapsulation is a method used to protect material from certain undesirable environments, for controlled release at a more favorable time and place. Animal productivity would be enhanced if feed additives are delivered to be utilized at their site of action, bypassing the rumen where they are likely to be degraded by microbial action. A novel method of encapsulation with sesame gum was used to coat nitrate, a known enteric methane mitigating agent, and tested for the effect on methane reduction and other in vitro fermentation parameters using rumen fluid from cannulated Hanwoo steers. Orchard grass was used as basal diet for fermentation. The treatments were matrix (1.1 g sesame gum+0.4 g sesame oil cake) only, encapsulated nitrate (matrix+nitrate [21 mM]), free nitrate (21 mM), and a control that contained no additive. Analyses of fermentation parameters were done at 0, 3, 6, 9, 12, 24, and 48 h time periods. In comparison to control, both free and encapsulated nitrate produced significantly reduced (p<0.01) methane (76% less) and also the total volatile fatty acids were reduced. A significantly higher (p<0.01) concentration of ammonia nitrogen was obtained with the encapsulated nitrate treatment (44%) compared to the free form (28%) and matrix only (20%) (p = 0.014). This might suggest slow release of encapsulated nitrate so that it is fully reduced to ammonia. Thus, this pioneering study found a significant reduction in methane production following the use of sesame gum encapsulated nitrate that shows the potential of a controlled release system in enhancing sustainability of ruminant production while reducing/eliminating the risk of nitrite toxicity.