• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.395-405
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• 2012

Lipozyme TL IM-catalyzed esterification was carried out to produce functional hard fat (structured lipid, SL) using palm stearin (PS) and hydrolysate of pomegranate seed oil (HPSO) of 1:6 molar ratio. HPSO contained conjugated linolenic acid (CLnA, about 80%). The reaction was performed at non-solvent system and solvent (n-hexane) system using Lipozyme TL IM (10% of total substrates, w/w) for 12, 24, and 72 hr in a shaking water bath ($55^{\circ}C$ and 185 rpm), respectively. SL synthesized in non-solvent system (NH-SL) and SL synthesized in n-hexane system (H-SL) were refined after deacidification, respectively. Their physicochemical properties were compared to obtain desirable functional hard fat. The content of CLnA in NH-SL increased from 34.38% to 40.63% with increasing reaction time. Similar results also observed in H-SL resulting in 36.81~45.83% of CLnA. In triacylglycerol (TAG) composition, the main molecules of LnLnLn (Ln=linolenic acid, PN=36) and the LnLnP (P=palmitic acid, PN=40) were newly synthesized in NH-SL and H-SL with increasing reaction time. After 72 hr reaction, iodine values of NH-SL (136.49) and H-SL (140.37) showed high values because of the high content of CLnA. Solid fat index (SFI) in NH-SL was higher than that in H-SL at each measured temperature. The predominant polymorphic forms of NH-SL and H-SL obtained after esterification for 72 hr were the desirable crystalline structure of the ${\beta}$' form.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.268-275
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• 2015

We evaluated the effect of mixed liquid fertilizer (MLF) on growth responses of plants and soil chemical properties. To do so, a pot experiment with cherry tomatoes (Lycopersicon esculentum var. cerasiforme) using loam soil was conducted for 81 days in a temperature-controlled glasshouse, and four N fertilization treatments were laid out in a completely randomized design with three replicates: control (C), chemical fertilizer treatment (CF), and two rates (MLF-0.5 and MLF-1.0) of MLF treatment. Soils were periodically sampled and analyzed for pH, EC, total N, inorganic N and total C, and growth characteristics of cherry tomatoes were measured. During the experimental periods, the pH of MLF soils was higher than that of CF soils. Soil total-N content increased right after CF-application and ultimately decreased to the level of the control (C) soil, while MLF-application slightly increased the level of soil total-N and this level remained unchanged throughout the experiment. The levels of soil inorganic N content increased after application of CF or MLF, but the initial increase disappeared in 56 days after transplanting (DAT). The dry weight of shoots and roots increased in CF or MLF plants, while the number of fruit increased only in MLF plants. Whereas soluble solid contents were higher in MLF plants than in the other (C and CF) plants, the titratable acidity was not different among treatments. However, no consistent effect of N treatments on major elements of the organs of cherry tomatoes was found. The amounts of N taken up by plants were 0.91 g for CF, 0.61 g for MLF-1.0, 0.43 g for MLF-0.5, and 0.25 g for control treatments, resulting in greater N efficiency for CF than for MLF.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.126-132
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• 1995

This study was undertaken to determine effect of parboiling on physical and cooking characteristic properties of milled rice. Equilibrium moisture content(EMC) of parboiled rice soaked at room tempe-rature(25$^{\circ}C$) and high temperature(75$^{\circ}C$) increased 1.8∼2.7 times & 1.4∼l.6 times as compare to raw rice, and time to reach EMC of parboiled rice became longer 4 times and 1.7 times than raw rice respectively. Equilibrium volume(EV), time to reach EV and volume increase rate constants(ku) were similar to EMC, time to reach EMC, and k. kv of parboiled rice brought about in decrease at room temperature and increase at high temperature. The geletinization temperature, time and peak viscosity of parboiled rice were higher than those of raw rice. Parboiling brought about in decrease in L/W of cooked parboiled rice kernels and L/W increased according to presoaking time was prolo-nged. Solid content of cooking water of raw rice were higher than those of parboiled rice. Hardness of uncooked PL20 & PL40 soaked for 30 min was higher than that of raw rice but that of uncookef parboiled rice soaked for 90 min was lower than that of raw rice. Springness of cooked parboile rice for initial 10 min decresed with that of cooked raw rice and then increased sharply, cooked f, r 15 min then increased slowly, cooked parboiled rice for 40 min increased more than cooked raw rice. Color differences($\Delta$I) of PT2O samples was the lowest L value of all the samples increased but a and b value decreased according to milling degree was high.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.999-1005
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• 2014

This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.62-71
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• 2010

The followings describes the result of making doenjang with added licorice (Glycyrrhiza uralensis) powder. and investigating its sensory characteristics and physicochemical quality. General preference was high at 20% salinity and 2% licorice (LD204), and 16% salinity and 2% licorice (LD162). The moisture content was unchanged in the control group, while it was reduced in LD204 and LD162 in the first week of fermentation, but showed little change after then. pHs were all in the range 5.90~5.97 on day 0, but decreased from 5.90 to 5.72 in the control group in the fifth week. LD204 changed from 5.95 on day 0to 5.42 in the first week, and then it gradually increased again and became 5.93 in the fifth week, which was similar to that of day 0. LD162 was 5.97 on day 0 and showed cyclic slight increases and decreases in the first week. It increased to 6.32 in the fifth week, which was higher than that of day 0 that is, its pH was higher than that of LD204. The acidity showed a difference right after it was made. In the control group, lactic acid content gradually increased from 0.16% on day 0 to the highest, 0.59%, in the fourth week. It slightly decreased in the fifth week. LD204 slowly increased from 0.25% on day 0 to a maximum, 0.50%, in the fourth week. It also slightly decreased in the fifth week, quite similarly to that of the control group. LD162, gradually increased from 0.22% on day 0 to the highest, 0.49, in the third week, and decreased after the fourth week. Salinity was 29.5%, 22.0%, and 18% in each of the control group, LD204, and LD162 on day 0 but increased to 34.0%, 29.0%, and 26.0% in the fifth week. Soluble solid was $32^{\circ}Brix$, $28^{\circ}Brix$, and $26^{\circ}Brix$ in each of the control group, LD204, and LD162 on day 0, but slightly increased to $40^{\circ}Brix$, $32^{\circ}Brix$, and $30^{\circ}Brix$ on the fifth day. It is thought that because of the sweetness of licorice, the higher-salinity doenjang earned a higher sensory test score than that of traditional doenjang. If its salinity is lowered a little, it could be used as a sauce, even possibly having medical effects as well.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.12-18
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• 1983

Changes in the quality and amino acid composition of soymilk prepared from soaked and germinated soybeans were investigated. Soybeans were soaked in water for 3 hrs and germinated at $18{\pm}1^{\circ}C$ for 5 days followed by water extraction at room temperature, and then the soymilk was boiled for 30 min. The initial yields of total solid and protein after soaking were 80.7% and 88.6%, respectively and decreased slowly during germination. A slow decrease in lipids and a rapid reduction in total sugar content were found during germination. The change in protein fraction content of soymilk showed an initial increase followed by a gradual decrease. The intrinsic viscosity increased rapidly after 3 days of germination to maximum value at 4th day, then decreased. The amino acid composition of protein fraction of soymilk showed little change while that of nonprotein fraction changed significantly. After 4 days of germination, aspartic acid and alanine increased more than twice, and methionine and tyrosine decreased to half of their initial composition in soymilk prepared from soaked soybean.

• Korean Journal of Remote Sensing
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• v.33 no.5_1
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• pp.559-570
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• 2017

A partial least squares regression (PLSR) model was developed to map the internal soluble solids content (SSC) of apples using a ground-based hyperspectral scanner that could simultaneously acquire outdoor data and capture images of large quantities of apples. We evaluated the applicability of various preprocessing techniques to construct an optimal prediction model and calculated the optimal band through a variable importance in projection (VIP)score. From the 515 bands of hyperspectral images extracted at wavelengths of 360-1019 nm, 70 reflectance spectra of apples were extracted, and the SSC ($^{\circ}Brix$) was measured using a digital photometer. The optimal prediction model wasselected considering the root-mean-square error of cross-validation (RMSECV), root-mean-square error of prediction (RMSEP) and coefficient of determination of prediction $r_p^2$. As a result, multiplicative scatter correction (MSC)-based preprocessing methods were better than others. For example, when a combination of MSC and standard normal variate (SNV) was used, RMSECV and RMSEP were the lowest at 0.8551 and 0.8561 and $r_c^2$ and $r_p^2$ were the highest at 0.8533 and 0.6546; wavelength ranges of 360-380, 546-690, 760, 915, 931-939, 942, 953, 971, 978, 981, 988, and 992-1019 nm were most influential for SSC determination. The PLSR model with the spectral value of the corresponding region confirmed that the RMSEP decreased to 0.6841 and $r_p^2$ increased to 0.7795 as compared to the values of the entire wavelength band. In this study, we confirmed the feasibility of using a hyperspectral scanner image obtained from outdoors for the SSC measurement of apples. These results indicate that the application of field data and sensors could possibly expand in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.125-131
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• 2010

Quality improvements of Naengmyeon broth were explored by adding prickly castor-oil tree extract to the broth. Samples of Naengmyeon broth containing various levels (0, 0.1, 0.2, 0.3, 0.4%) of prickly castor-oil tree extract were stored at $4^{\circ}C$ for five days. During storage, the pH decreased with an increase of total acidity; however, this decrease in pH was slowed with by increasing levels of prickly castor-oil tree extract. Turbidity levels, along with total solid contents in the liquid portion of the Naengmyeon broth, increased in all treatments as storage proceeded, although the extent was somewhat suppressed by the prickly castor-oil tree extract. As a result of storage, colorimetric lightness values decreased and redness and yellowness increased. Total viable cells and coliform bacteria were lower in the Naengmyeon broth with added prickly castor-oil tree extract compared to the control. Also, with increasing prickly castor-oil tree extract concentration, fewer total viable cells and coliform bacteria were observed. The VBN contents of the broth samples containing prickly castor-oil tree extract was higher than of control, and the more prickly castor-oil tree extract were higher than the VBN content of the control; moreover, as prickly castor-oil tree extract content increased, less VBN was detected. In sensory evaluations, the 0.3% treatment was the most favored in terms of color, smell, sour taste, carbonated taste, and the overall acceptability. In conclusion, the addition of prickly castor-oil tree extract, having antimicrobial activity and natural antiseptic qualities, improved the storage duration of Naengmyeon broth. Also, the sensory characteristics of the 03% treatment were especially preferred.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.2
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• pp.159-166
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• 1999

This study was conducted to investigate the effects of application of the dolomite particle and the shell powder on soil characteristics, dry matter yield and nutritive value of forages in loam soil at the experimental field of National Livestock Research Institute, Suwon, from 1994 to 1996. Application treatments were control, lime, dolomite 0.5, 2.0, 4.0mm, and shell powder in mixed pasture. Rate of dust occurrence was greatly decreased according to dolomite application and the dissolving rate in soil was highest in shell powder application among treatments. Although there was no significant difference, average dry matter yield of forages for 3 years was slightly increased with the application of lime, shell powder, dolomite 0.5mm, 4.0mm, 2.0mm and control in order. Both Ca and Mg contents of forages were no differences among treatments in 1994. However, all treatments were higher than those of control in 1995. And K and Na contents of forages were no differences among treatments. Lime requirement was greatly increased from 2,630 to 6,150kg per ha with the lapse of time. Although soil hardness was optimum level at first, it was likely to become hard little by little after treatments. Solid phase of soil was lowered a little except for control. Organic matter and available $P_2O_5$ contents of soil were highest in shell powder application among treatments, and K, Ca and Mg contents of soil were no differences among treatments. Ca content was increased a little in 1995, but decreased a little in 1996 compared to that of soil before treatments in 1994. AIso, Mg content was lowered than that of soil before experiment in 1995 and 1996. The results demonstrated that use of dolomite and shell powder as lime substitutes could be reduced dust problem and coast pollution as well as soil improvement. Therefore, it is desirable to apply the dolomite and the shell powder every 3 years in loam soil.