• Korean journal of food and cookery science
• /
• v.29 no.6
• /
• pp.691-697
• /
• 2013

This study determines the processing suitability of pumpkin powder by assessing, the physicochemical properties of pumpkin powder subjected to different treatments: steaming, freezing and roasting. Pumpkin powder containing 13.61-16.05% moisture, 39.40-9.53% protein, 1.35-1.43% lipid, 0.26-0.50% ash, 5.01-5.65% yield, and 9.40-10.50 mg% sugar was used. In terms of color values, the L-value of control, a-value of the steamed sample, and b-value of the roasted sample waere the highest. The steamed sampled had the highest DPPH radical-scavenging activity. Reduction in sugar concentration varied significantly by treatments conditions (p < 0.05). Carotenoid concentration was the highest in control (19.75 mg%), followed by steamed sample (17.91 mg%), frozen sample (15.17 mg%), and the roasted sample (14.04 mg%). On the basis of these results, steamed pumpkin powder was identified as the most suited for instant processing.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.15
• /
• pp.145-153
• /
• 1974

Five different levels of Ethephon were treated on tobacco cultivar yellow Special A and Coker and harvested for curing. Changes in dehydration properties, yellowing, chlorophyll, nicotine, sugar and starch contents during the processes of curing were studied in order to justify feasibility of adoption an idea of 3-stage-curing method instead of the 5-stage. Ethephon-treated-tobacco leaves showed marked degradation of chlorophyll, greater dehydration and greater reduction in nicotine contents while little change in either sugar, starch and other chemical components. They showed also shorter hours of curing period allowing possible curing response at a relatively low temperature than those without treatment. Thus they undergo only 3 stages of flue-curing processes, yellowing, calor-fixing and vein-drying, and need 72 hours to finish curing, but the ordinary leaves need 100 hours for it.

• Food Science and Preservation
• /
• v.20 no.5
• /
• pp.628-635
• /
• 2013

This study was conducted to investigate the changes in the physicochemical properties of Peucedanum japonicum Thunb. after blanching. After blanching treatment, the crude protein content decreased but did not affect the crude fat, crude ash and carbohydrate contents of P. japonicum. All the detected free sugar contents decreased after blanching, but the total free sugar content decreased by 14.8% from that of the raw P. japonicum after blanching. The total amino acid and essential amino acid contents of the blanched P. japonicum. decreased by 10.75% and 15.22% from those of the raw P. japonicum. There were no differences in the contents of the total fatty acid between the raw and blanched P. japonicum. The total organic acid content decreased by 37.03% from that of the raw P. japonicum. after the blanching, and the reduction of the acetic acid was largest in the organic acid. The vitamin A, C and E contents decreased by 20.20%, 8.23% and 35.59% after the blanching. The total mineral content of the blanched P. japonicum. decreased by 21.84% after the blanching. The nutrients in the P. japonicum were essential amino acid, vitamin C, minerals, but these were reduced after the blanching. Therefore, the blanching conditions that can reduce nutrient loss of P. japonicum must be established.

• Korean Journal of Food Science and Technology
• /
• v.44 no.6
• /
• pp.704-710
• /
• 2012

This study was designed to investigate the effect of pulsed electric fields on the drying of ginseng and extraction of dried ginseng to reduce energy-consumption. Fresh ginseng was treated in a PEF system of 1 and 2 kV/cm electric field strength, 25 and 200 Hz of frequency, $30{\mu}s$ of pulse width and pulse number of 175. The samples were subsequently dried for 26 h at $55{\pm}1^{\circ}C$, and the characteristic of hot-water extraction on dried ginseng was investigated. The ginseng pretreated with an intensity of 2 kV/cm (200 Hz, n=175) resulted in a reduction of approximately 38% for drying time. The influence of PEF treatment on the water extraction of dried ginseng at $95{\pm}1^{\circ}C$ was also investigated. The application of an electric field intensity of 2 kV/cm (25 and 200 Hz, n=175) increased soluble solid content, significantly reducing sugar content and free sugar content of the extract compared to non-PEF-treated samples.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.14 no.9
• /
• pp.4437-4446
• /
• 2013

The purpose of this study was to development and evaluate the effects of cardiocerebrovascular disease prevention program for taxi drivers on physiological variables(blood pressure, blood sugar, serum lipids) and physical variables(body fat, muscle endurance, cardiopulmonary endurance, balance). This study consisted of two phases: developing the program and evaluating its effectiveness. 1 phase, 321 taxi drivers investigated a health condition and a life habit and an educational need and developed a program with the ground which will reach. 2 phases, The effectiveness of the program was tested in October 2011, with 51 taxi driver. The experimental group was given 12 weeks period exercise 1 weeks 3 time, disease education 4 time, 2 nutrition consultations. Although there was no significant reduction in blood pressure, heart rate, blood sugar, serum lipids, there were statistically significant increases in muscle endurance (t=-7.62 p<.001), cardiopulmonary endurance (t=-3.39, p<.001), balance(t=-4.13, p<.001) and decreased body fat (t= -3.11, p<.015) in before compared to after. These findings suggest that an integrated cardiocerebro-vascular disease prevention program improves physical fitness.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.866-872
• /
• 2012

This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.592-599
• /
• 2012

The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.

• Korean Journal of Soil Science and Fertilizer
• /
• v.46 no.5
• /
• pp.351-358
• /
• 2013

A suitable supply of mineral elements into shoot via a root system from growth media makes plants favorable growth and yield. The shortage or surplus of minerals directly affects overall physiological reactions to plants and, especially, strongly influences carbohydrate metabolism as a primary response. We have studied mineral uptake and synthesis and translocation of soluble carbohydrates in N, P or K-deficient tomato plants, and examined the interaction between soluble carbohydrates and mineral elements. Four-weeks-old tomato plants were grown in a hydroponic growth container adjusted with suboptimal N ($0.5mmol\;L^{-1}\;Ca(NO_3)2{\cdot}4H_2O$ and $0.5mmol\;L^{-1}\;KNO_3$), P ($0.05mmol\;L^{-1}\;KH_2PO_4$), and K ($0.5mmol\;L^{-1}\;KNO_3$) for 30 days. The deficiency of specific mineral element led to a significant decrease in its concentration and affected the concentration of other elements with increasing treatment period. The appearance of the reduction, however, differed slightly between elements. The ratios of N uptake of each treatment to that in NPK sufficient tomato shoots were 4 (N deficient), 50 (P deficient), and 50% (K deficient). The P uptake ratios were 21 (N deficient), 19 (P deficient), and 28% (K deficient) and K uptake ratios were 11 (N deficient), 46 (P deficient), and 7% (K deficient). The deficiency of mineral elements also influenced on carbohydrate metabolism; soluble sugar and starch was substantially enhanced, especially in N or K deficiency. In conclusion, mineral deficiency leads to an adverse carbohydrate metabolism such as immoderate accumulation and restricted translocation as well as reduced mineral uptake and thus results in the reduced plant growth.

• Journal of Applied Biological Chemistry
• /
• v.57 no.4
• /
• pp.287-294
• /
• 2014

To improve the shelf life of low-salt Kochujang, Korean hot pepper paste, antimicrobial materials were added at different times before and after aging. The kochujang was then packaged and stored at $30^{\circ}C$ for 15 weeks, and changes in microbiological and physiochemical properties were evaluated. Hunter a- and b-values decreased considerably during storage. The total color difference (${\delta}E$) was greater in the ethanol-chitosan (EC) treatment than in the control and after pasteurization (A-P) treatment. Gas was produced until the seventh week of storage. The control and the A-P treatments produced more gas than the other treatments, and these had the largest number of yeasts and aerobic bacteria. The pH of the EC treatment was higher than that of the other treatments, and the A-P treatment had the highest level of titratable acidity. During storage, the oxidation-reduction potential was lower in the EC and ethanol-mustard-chitosan (EMC) treatments. The reducing sugar content decreased remarkably in the control and A-P treatments, with high production of ethanol. There was a significant change in the content of amino-type nitrogen in the control and A-P treatments, and the content of ammonia-type nitrogen was lowest in the EMC treatment. In the sensory test of kochujang, the ethanol-mustard (EM) and ethanol (E) treatments were significantly higher than the EC, control, and A-P treatments (p <0.05). EM or E alone was effective in extending the shelf life of kochujang when added before aging.

• Korean Journal of Community Nutrition
• /
• v.12 no.1
• /
• pp.80-89
• /
• 2007

This study was performed to investigate the effectiveness of nutritional education and exercise intervention on reduction and maintenance of weight. The subjects were 24 obese women whose body mass index(BMI) was over $25kg/m^2$. Nutritional education was performed once a week and swimming was done three times a week throughout this 12 week program. The subjects were recalled 1 month after the program was complete. Nutrient intakes were assessed by 24 hour recall method. Also food habits, dietary behaviors and nutritional knowledge were investigated by self-administered questionnaires before and after the weight control program and one month after completing the program. Height, weight, body composition and blood levels were measured before and after the weight control program and one month after completing the program. During the 12 weeks of the weight control program, body weight significantly decreased from an average of 69.7kg to 65.8kg and to 65.1kg after one month(p<0.05). Body fat and BMI also significantly decreased(p<0.01). Cholesterol and blood sugar levels decreased after 12 weeks and increased one month after completing the program. After taking nutritional education, the nutritional knowledge scores increased. Calcium intake significantly increased after completing the education and one month after completing the program(p<0.01). Iron intake significantly decreased from an average of 12.1g to 11.3g after completing the program and increased to 15.5g one month after completing the progrom(p<0.001). We concluded that our nutritional education and exercise program was effective for reducing and maintaining weight.