• Journal of the Korean Society of Food Science and Nutrition
• /
• 제45권8호
• /
• pp.1114-1121
• /
• 2016

This study investigated the food components and antioxidant activities of dried Jerusalem artichoke (Helianthus tuberosus L.) with white and purple colors. For the proximate composition of dried Jerusalem artichoke, regardless of color, carbohydrate content was highest, followed by crude protein, ash, and moisture contents, and breed-specific differences were not detected. The highest mineral content of dried Jerusalem artichoke was potassium, followed by calcium, magnesium, sodium, and iron. The major minerals of white color sample were calcium, magnesium, and zinc, whereas those of the purple color sample were potassium, sodium, copper, and manganese, and no significant differences between the samples were detected. The main amino acid of dried Jerusalem artichoke was arginine, regardless of color, followed by asparagine, aspartic acid, and ${\gamma}-amino-n-butyric$ acid in order. Cysteine, leucine, and tyrosine were significantly (P<0.05) more abundant in the purple color sample than in the white color sample. In contrast, phosphoethanolamine was significantly (P<0.05) higher in the white color sample than in the purple color sample. Antioxidant activity was higher in the purple color sample than in the white color sample for all activities except the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay methodology. Ferric-reducing antioxidant power and oxygen radical absorbance capacity assays at low concentrations of extracts found no differences between the two samples, although the purple sample at high concentration showed relatively high antioxidant activities.

• Korean Journal of Food Science and Technology
• /
• 제21권2호
• /
• pp.300-306
• /
• 1989

Physico-chemical changes caused by salting Korean radish cubes (for Kakdugi) with sodium chloride solution were investigated. Two-centimter cubes of Korean radish were soaked in saline solution of 5, 10, 15, 20 and 25 percent concentration. Optimum salinity, 3% as determined by taste, was reached in six hours at 5% strength, two hours in 10%, one hour at 15% and within one hour at concentration of 15% plus. Radish cubes salted in 5, 10. 15, 20 and 25% sodium chloride solution in a cube/solution weight ratio of 1:1 decreased in volume from 7.6 to 11.2% after one hour, and from 11.2 to 17.9% after six hours. Decrease in moisture content was from 83.0 to 75.9% in one hour and from 74.5 to 68.5% after six hours. $Potassium\;ion(K^+)$, $calcium\;ion(Ca^{2+})$ and $magnesium\;ion(Mg^{2+})$ content was significantly decreased by salting, but $sodium\;ion(Na^+)$ content greatly increased. In addition, salting caused firmness of the cubes to decrease, and cell shapes to shrink by plasmolysis.

• Journal of Plant Biology
• /
• 제24권1호
• /
• pp.31-45
• /
• 1981

The purpose of this study aimed to study effects of fire on vegetation and soil properties after the first growing season in Mt. Chiak. 1. With the basis of importance value of species in each stand, status of species was assessed for three categories; Increaser species, Decreaser species, and Neutral species. 2. Biomass was 2.2 times higher on burned area than unburned. This indicates that biomass was remarkably increased after fire. 3. To evaluate similarity, coefficients of similarity among communities were obtained, and correlation coefficients were also estimated. These indices showed that burned and unburned community were markedly different.. $B_1$-stand and $B_1$-stand appeared most similar to each other among stands. 4. Species diversity was greater in burned than unburned stands. 5. Soil pH value and organic matter content in burned area were significantly higher than those in unburned area. However, soil water content was lower in burned area. There was no effect of burning on soil pH value and water content at 15~20 cm depth of soil. 6. All chemical compositions except sodium were much higher in soil surface. The decreases in sodium levels at surface were probably resulted from the rapid leaching due to the increased solubility and decreased capacity for adsorption of sodium in comparison with potassium or calcium. Among chemical compositions of soil amount of nitrogen showed least difference between the burneb and unburned surfaces soil.

• Korean journal of food and cookery science
• /
• 제18권1호
• /
• pp.101-108
• /
• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권4호
• /
• pp.482-486
• /
• 2007

Basic objective of this research was to compare the milk yield and composition of New Zealand White transgenic rabbit females expressing recombinant human factor VIII (hFVIII) in mammary gland during lactation with that of non-transgenic rabbit females of the same age during 30 days of lactation. Transgenic founders were generated by the microinjection of foreign DNA (mWAP-hFVIII gene construct) into the egg. F1, F2 and F3 generations of transgenic rabbits were obtained after mating of transgenic founder rabbits with non-transgenic rabbits. The amount of milk rejected was measured by weight-suckle-weight method at $10^{th}$, $20^{th}$and $30^{th}$ day of lactation. Quality of milk (content of fat, protein, lactose, dry ash, and some minerals) from transgenic and non-transgenic rabbit was also determined. Comparison of milk yield, determined by weight-suckle-weight method, showed significantly higher (p<0.05) milk production at day 20 of first lactation in non-transgenic females, but on the same day of second lactation higher milk yield was measured in transgenic ones. Significantly higher (p<0.05) content of milk fat and protein was determined in transgenic milk whilst higher content of lactose was found in non-transgenic milk. The content of minerals (calcium, phosphorus, magnesium and sodium) did not differ in both experimental and control groups. Our results showed that milk yield and composition of transgenic rabbit females (mammary specific transgenic over-expression of hFVIII) over several generations is only slightly and transiently different from milk yield of non-transgenic females, which had no significant consequence on the litter size and viability.

• Journal of the East Asian Society of Dietary Life
• /
• 제23권2호
• /
• pp.203-210
• /
• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• Food Science and Preservation
• /
• 제21권4호
• /
• pp.468-472
• /
• 2014

The effect of pre-storage treatments was investigated to control the occurrence of fruit skin stain in 'Niitaka' pears. The incidence of fruit skin stains was significantly reduced when the fruits were stored in paper bags with a yellow inner color, compared to when they were stored in paper bags with blue and red inner colors. Additionally, the pear fruits that were harvested seven days earlier than their optimum maturity date developed less fruit skin stains in cold storage and retained their quality. Storage in polyethylene (PE) bags did not control the occurrence of fruit skin stains as effectively as did bag-free storage or storage in calcium-coated bags. The dipping of the pear fruits in a chlorine dioxide and calcium solution was highly effective in reducing the fruit skin stains compared to when they were not dipped or when they were dipped only in distilled water. In particular, a 1,500 times diluted solution of sodium dichloroisocyannurate (NaDCC) reduced the incidence of fruit skin stains and the size of the lesions. No stain was observed on the skin of the fruit with a water content lower than 67.7% (w/v) during its storage. In conclusion, packaging pear fruits in bags with an inner calcium coat and dipping them in a chlorine dioxide, calcium, or NaDCC solution can effectively reduce their skin stains during their storage.

• Korean Journal of Food Science and Technology
• /
• 제44권3호
• /
• pp.280-286
• /
• 2012

The aim of this study was to describe the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from $15.17-20.93^{\circ}Bx$ with Seibel variety being highest at $20.93^{\circ}Bx$. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 mg/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 mg/L) and skin extract of Chardonnay variety (1720.06 mg/L). K content was highest with 379.13 and 828.01 mg/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 mg/L) and skin extract of Campbell Early variety (12.26 mg/L).

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제22권1호
• /
• pp.53-57
• /
• 1993

The compositions of non-volatile organic acids, mineral, fiber and fatty acids of leaf mustard were investigated. Non-volatile organic acid contents were higher in leaf than in leaf stalk. Of non-volatile organic acids assayed malic acid was the most abundant in both leaf (79.1 mg%) and leaf stalk (46.4mg%), followed by L-ascorbic, oxalic, citric and succinic acids. Mineral contents were also higher in leaf than in leaf stalk. Both leaf and leaf stalk contained calcium most, followed by magnesium, sodium, iron, zinc and copper. It has also been found that leaf mustard contains more iron than any other Cruciferous vegetables reported. The major fatty acid of total lipid was $\alpha$-linolenir acid (63.2% in leaf, 55.3% in leaf stalk). The ratios of polyun-saturated fatty acids to saturated fatty acids (P/S ratio) were 4.1 in leaf and 2.9 in leaf stalk. The content of pectic substances, in terms of alcohol-insoluble solid, of leaf was 9.4% which was 1.4-fold higher than that of leaf stalk. Of pectic substances, hot soluble pectins (HWSP) were present most and followed by sodium hexametaphosphate soluble (HXSP) and HCI soluble pectins (HSP). Total dietary fiber content of mustard leaf was 2.68% and in general, higher content of total dietary fiber than leaf had. Neutral detergent fiber content was higher than acid detergent fiber, and cellulose was higher than hemicellulose by 2.1-fold in leaf stalk.

• Culinary science and hospitality research
• /
• 제20권2호
• /
• pp.89-99
• /
• 2014

This study aims to make stock using cod bones with the hot water extraction method. Moisture content, chromaticity, pH, salinity, sugar content, mineral contents, quantitative analysis, and overall acceptance were studied to determine the standard formula. The results are as follows. The moisture content decreased (p < 0.001) and color value increased as heating time increased. The pH was highest in CS5 which was heated for 30 minutes and lowest in CS1. The salinity and sugar content significantly increased with more heating time (p < 0.001). In terms of mineral contents, sodium was highest in 138.87~154.17 mg, magnesium and iron showed proportion difference with increased heating time. The mineral analysis test result revealed that sodium, magnesium and iron showed proportional difference with increased heating time, while potassium and calcium did not change. The result of quantitative analysis test showed transparency, fishy smell, delicate flavor, savory flavor, salt taste and umami taste became stronger as high-pressure heating time increased. From these result, CS4 was evaluated to be the best in appearance, flavor, taste, aftertest and overall acceptance. Also, 60 minute high-pressure heating time is the most desirable to produce stock using cod bones as a main ingredient.