• Journal of Korean Home Economics Education Association
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• v.26 no.1
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• pp.1-16
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• 2014

The purpose of this research is to develop a theme-based integrated teaching/learning plan in clothing, food, and housing in home economics and to apply the developed process in classes for evaluation in order to identify the suitability in schools. The theme-based integrated teaching/learning plan developed on the basis of textbooks consist four sub-themes; choosing($1^{st}$ and $2^{nd)$ lessons), using($3^{rd}$ lesson), processing ($4^{th}$ lesson), and alternatives($5^{th}$ and $6^{th}$ lessons) under the main theme of 'green family life'. The results from 20 individual and group activities showed that the students actively solved the problems when the presented cases were related to their own lives or experiences. The opportunity to implement green life through activities motivated students' willingness to proceed in real life. However, it is vital to assist integrated thinking through various examples before beginning due to students with difficulties connecting the issue from one area to the other during the problem-focused activity. The students' ability to solve the activity workbook had been improved as the lessons continued. From the survey questions on the theme-based integrated lessons, all items associated with integration of clothing, foods, and housing were positively responded. Also, questions regarding general understanding, suitability and satisfaction on the teaching/learning process were marked positive. The conclusion could be that the integrated theme related to clothing, food, and housing in our life would be appropriate for green family life. The theme-based integrated teaching/learning plan is effective in understanding the occurrence of green family life in relation with clothing, food, and housing, identifying the practical ideas implementing green life in those areas, and improving the integrated ability to solve the green life related problems. However, this research has its weakness in generalizing the results due to its limited survey respondents and post-evaluation being the only assessment conducted.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.691-697
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• 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
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.35-43
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• 2016

To evaluate processing suitability of lipoxygenase (LOX)-free genotype soybeans (Jinyang, 05C4 and LS), quality characteristics and antioxidant activities of their Doenjang products were compared to those of Doenjang made from Taekwang soybean (LOX-present) as the control. Moisture and crude protein contents of Doenjang were significantly higher in LS than the control. Crude lipid content was not significantly different and was in the range of 7.92~8.22% in all samples. Carbohydrate content was significantly lower in LS than Taekwang. Content of reducing sugar in Doenjang was significantly higher in Jinyang than Taekwang. Contents of amino-type nitrogen were significantly higher in LOX-free cultivars than Taekwang. Colors of 05C4 and LS Doenjang were not different compared to that of Taekwang, whereas Jinyang Doenjang showed a noticeable color difference. Taekwang Doenjang had a slightly stronger savory taste than another sample. LOX-free cultivars had a strong salty taste. Flavor was the strongest in LS, whereas overall acceptability showed little difference among all samples. The total amino acid content was slightly higher in Jinyang and 05C4 than Taekwang, and content of essential amino acids was higher in Doenjang from LOX-free cultivars than Taekwang. Isoflavon content was significantly higher in Doenjang ($522.16{\sim}684.46{\mu}g/g$) made from LOX-free cultivars than in Taekwang ($374.79{\mu}g/g$). Total phenol content was significantly higher in 05C4 and LS, and flavonoid content was significantly higher in LS than Taekwang. Antioxidant activities were highest in Jinyang based on DPPH radical scavenging and reducing power. ABTS radical scavenging activity was significantly higher in Doenjang made from LOX-free cultivars than Taekwang. These results suggest that Doenjang from LOX-free cultivars could have a suitable genotype for Doenjang processing since it is more effective in terms of amino acids, isoflavone contents, and antioxidant activity.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.111-125
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• 2012

In order to evaluate suitability by processing for non-GM soybean cultivars such as Gaechuck#2, Jinyangkong and CJ#1 lacking lipoxygenase (LOX) and kunitz trypsin inhibitor (KTI) protein, physicochemical characteristics and antioxidant activity of Kanjang made from above soybean were compared to Kanjang made from a conventional cultivar (Taekwangkong). Proximate compositions of soybeans were similar for the 4 kinds cultivars. Total phenol and flavonoid contents were significantly higher in cultivars lacking LOX and KTI protein than the Taekwangkong. In Kanjang, contents of total and reducing sugar were higher in Taekwangkong Kanjang than Kanjang from made cultivars lacking LOX and KTI protein. Contents of total and amino type nitrogen were the highest in the Jinyangkong Kanjang. Mineral contents were higher in the Jinyangkong and CJ#1 Kanjangs, amino acid contents were higher in the Kanjang made from 3 cultivars lacking LOX and KTI protein than the Taekwangkong. Taste of the Jinyangkong Kanjang with higher sweety and savory was also found to be superior to that of others in overall acceptability evaluation. Total phenol and flavonoid contents in Kanjang were significantly higher in the Kanjang made from cultivars lacking LOX and KTI protein than the Taekwangkong. Radical scavenging activity of Kanjang was increased in the total phenol contents dependent on. Reducing power by ferric-reducing antioxidant potential (FRAP) was significantly higher the Kanjang made from Gaechuck#2 and CJ#1 than the Taekwangkong. $Fe^{2+}$ chelating activity was higher in Taekwangkong Kanjang than the other cultivars, but its activity was similar to Jinyangkong Kanjang. Therefore, higher nutritional composition, total phenol and flavonoids contents and antioxidant activity in the Kanjang made from soybean cultivars lacking LOX and KTI protein might be provide better benefit for manufacture of another their products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.3
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• pp.225-233
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• 2019

This study was conduct to investigate the effect of mixed seed sowing and flour blending on the uniformity of flour quality of Korean domestic wheat. Two wheat varieties (Keumkang and Baegjoong) were selected for sowing mixed seeds, and their growth characteristics and flour quality were analyzed. Quality of flour blending with the same varieties was also evaluated. The ratios for mixed seed sowing and flour blending were from 0 to 100% with a 10% increase of interval for each treatment. On increasing the portion of Baegjoong in mixed seed sowing, the heading time was a little delayed, however, yield increased. The results of the flour quality showed lower damaged starch content and sodium carbonate SRC (solvent retention capacity) value for Keumkang than for Baegjoong. Protein quantity by protein content and quality by SDSS (Sodium Dodecyle Sulfate-Sedimentation) volume, lactic acid SRC, and mixograph pattern of Keumkang were superior to those of Baegjoong. Compared with mixed seed sowing, overall quality characteristics of flours with different ratios showed predictable and proportional change by flour blending. This demonstrated the successful application of flour blending, compared with mixed seed sowing, for improving the uniformity of flour quality.