• 한국식품조리과학회지
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• 제27권4호
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• pp.1-16
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• 2011

The purpose of this study was to investigate the physicochemical and sensory properties of various breads prepared with purple-fleshed sweet potatoes and their powders. As the amount of purple-fleshed sweet potato and its powder increased, pH of the dough and bread, volume, dough yield, baking loss rate, and fermentation power of the dough decreased, whereas acidity of the bread increased. The lightness and yellowness of the breads decreased significantly, but redness increased with increasing content of purple-fleshed sweet potato and its powder. The textural properties, such as hardness, chewiness, springiness, and brittleness were significantly higher in groups with added purple-fleshed sweet potato and its powder compared to those in the control. The anthocyanin content and DPPH radical scavenging of dough and bread were higher in groups with purple-fleshed sweet potato and its powder than those in the control group. The groups with 5% and 10% purple-fleshed sweet potatoes and their powders had significantly higher scores for overall acceptability as compared to the control group.

• Animal Bioscience
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• 제36권3호
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• pp.461-470
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• 2023

Objective: Sweet sorghum is an important forage crop for ruminants, especially in low rainfall areas. Grapeseeds are an abundant by-product of wine-making and contain bioactive substances that can improve the antioxidant capacity of meat. We examined the effect of sweet sorghum forage with supplementary grapeseeds on carcass and meat quality in lambs. Methods: Twenty-eight Small-tailed Han lambs (body weight = 19.1±1.20 kg), aged 3 to 4 months, were penned, and fed individually. The lambs were divided into four groups (n = 7 each) and were offered one of four diets: i) sweet sorghum silage; ii) sweet sorghum silage + grapeseeds; iii) sweet sorghum hay; and iv) sweet sorghum hay + grapeseeds. The grapeseeds were added to the concentrate at 6% DM and the diets were fed for 100 d. Results: Sweet sorghum silage tended (p = 0.068) to increase hot carcass weight, while grapeseeds tended (p = 0.081) to decrease dressing percentage without affecting other carcass parameters. Lambs consuming supplementary grapeseeds increased (p<0.05) meat redness and tended to decrease (p = 0.075) concentration of methionine in meat. Lambs consuming sweet sorghum silage increased (p<0.001) water content of the meat and had a lower (p<0.05) concentration of n-6 polyunsaturated fatty acids (PUFA) and n-6:n-3 PUFA ratio than lambs consuming sweet sorghum hay. Saturated fatty acids content in meat was lowest (p<0.05) in lambs consuming sweet sorghum silage with grapeseeds. Lambs with supplementary grapeseeds tended (p<0.10) to increase eicosapentaenoic acid and docosahexaenoic acid and have a lower thrombogenic index than lambs not consuming grapeseeds. Conclusion: It was concluded that sweet sorghum with supplementary grapeseeds fed to lambs; i) improved the color of the meat to be more appetizing to the consumer; ii) tended to improve the fatty acids composition of the meat; and iii) lowered thrombogenic index of the meat.

• 한국식생활문화학회지
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• 제33권3호
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• 한국초지조사료학회지
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• 제37권4호
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• pp.254-263
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• 2017

본 연구는 중부 및 남부지역에서 수수 ${\times}$ 수단그라스 교잡종 Cadan 99B 및 Sweet Sioux WMR 의 농업적 특성, 생산성 및 품질을 소개하기 위해 2015년부터 2016년까지 2년에 걸쳐 수행되었다. 대비품종은 출수형인 SX-17, 비출수형인 Jumbo 및 BMR 품종인 Revolution을, 시험품종은 LATTE, EXP-AD, Cadan 99B 및 Sweet Sioux WMR 4개 품종을 공시하였다. 시험설계는 3반복 난괴법으로 수행하였으며, 중부지역 파종은 5월 중순, 남부지역은 5월 하순에 실시하였다. 1차 수확은 7월 하순부터 8월 상순까지, 2차 수확은 9월말에서 10월 상순까지 2015년 및 2016년에 실시하였다. Cadan 99B 와 Sweet Sioux WMR의 출수기는 7월 22일이었으며, 출수형 대비품종인 SX-17 및 BMR 대비품종인 Revolution 보다 각각 8일 및 5일 빠르게 나타났다. Cadan 99B 와 Sweet Sioux WMR의 당도는 각각 6.5 및 $6.9Brix^{\circ}$로 BMR 대비품종인 Revolution 보다 각각 0.2 및 $0.6Brix^{\circ}$ 높게 관찰되었다. 2년간 2개 지역 평균 건물수량의 경우 Cadan 99B는 24,587kg/ha로 7개의 품종 중에 가장 높게 나타났지만 비출수형 대비품종 Jumbo 및 시험품종 LATTE를 제외하고는 유의성이 나타나지 않았다(p>0.05). Cadan 99B의 조단백질(CP) 함량과 in vitro 건물소화율은 각각 7.5% 및 60.2%로 나타났으며, Sweet Sioux WMR의 경우 6.9% 및 60.7%로 나타났다. 본 연구의 결과에 따르면 수수 ${\times}$ 수단그라스 교잡종 Cadan 99B 및 Sweet Sioux WMR은 국내 중부 및 남부지역에서 대비품종들 보다 출수가 빠르고 당 함량이 높게 나타났으며, 건물수량은 출수형 대비 품종인 SX-17 같거나 높게 나타났다. 따라서 Cadan 99B와 Sweet Sioux WMR은 국내기후에 적합하여 수량성 및 품질이 양호한 품종으로 나타났기 때문에 인증품종으로 선발될 것으로 판단된다.

• 한국식품영양학회지
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• 제29권2호
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• pp.267-274
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• 2016

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: $21.0{\pm}1.6years$), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.

• 한국작물학회지
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• 제46권1호
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• pp.1-5
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• 2001

Field experiment was conducted during 1993-94 season to determine the pattern of nutrient uptake and productivity of maize/sweet potato intercropping system. Four levels of nitrogen (0, 50, 100 and 150kg N ${ha}_{-1}$) and four levels of potassium (0, 40, 80 and 120kg $K_2$O ${ha}_{-1}$) formed treatment variables. Plants were sampled periodically to determine dry matter and tissue concentrations of N and K in the individual plant components of intercropped maize and sweet potato. Nitrogen and potassium fertilizer did not interact significantly to nutrient uptake by any plant parts of intercropped maize and sweet potato. But application of N fertilizer independently enhanced N uptake in all the plant parts of maize and sweet potato. The uptake of N in leaf, leaf sheath, stem, husk, and cob of maize increased upto 90 days after planting (DAP) but grain continued to accumulate N till its maturity. Sweet potato exhibited a wide variation in N uptake pattern. Sweet potato leaf shared the maximum uptake of N at 50 DAP which rapidly increased at 70 DAP and then declined. Declination of N uptake by petiole and stem were observed after 120 DAP whereas N uptake by tuber increased slowly upto 90 DAP and then rapidly till harvest. Rate of applied K had very little effect on the uptake patterns in different components of intercropped maize. Pattern of K uptake by leaf, petiole and stem of sweet potato showed almost similar trend to N uptake. But uptake of K by tuber increased almost linearly with the K application. Pattern of N and K uptake by grain and tuber paralleled the grain yield of maize and sweet potato respectively. Intercropped productivity of maize and sweet potato found to be better by the application of 100kg N and 120 kg $K_2$O ${ha}_{-1}$

• 한국식생활문화학회지
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• 제27권6호
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• pp.730-736
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• 2012

This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the "a value" increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).

• 한국식품영양과학회지
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• 제42권1호
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• pp.139-142
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• 2013

본 연구에서는 단호박 분말의 첨가량을 달리하여 젤리를 제조한 후 젤리의 물리화학적 품질특성(수분함량, pH, 가용성 고형분, 색도, 외관색상, 경도)과 소비자 기호도(색, 향미, 씹힘성, 맛, 전체적 기호도)를 비교 분석하였다. 젤리의 수분함량은 단호박 분말 첨가량이 증가할수록 유의적으로 감소하였으며, pH와 가용성 고형분 함량은 증가하였다(p<0.05). 명도를 나타내는 $L^*$값은 단호박 분말의 첨가량이 증가할수록 유의적으로 감소하였고(p<0.05), 적색도를 나타내는 $a^*$값과 황색도를 나타내는 $b^*$값은 유의적으로 증가하였다(p<0.05). 젤리의 경도 또한 유의적으로 증가하였다(p<0.05). 소비자 검사결과 2% 첨가군이 모든 평가항목에서 유의적으로 높은 평가를 받아 젤리의 관능적 품질을 최대한 유지하면서 단호박 분말의 기능적 이점을 최대한 활용하기 위한 최적 첨가 농도는 2%가 가장 적합한 것으로 판단된다.

• The Plant Pathology Journal
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• 제23권1호
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• pp.13-21
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• 2007

Sweet potato feathery mottle virus(SPFMV) is one of the most prevalent viruses infecting sweet potatoes and occurs widely in sweet potato cultivating areas in Korea. To assess their genetic variation, a total of 28 samples infected with SPFMV were subjected to restriction fragment length polymorphism(RFLP) analysis using DNAs amplified by RT-PCR with specific primer sets corresponding to the coat protein(CP) region of the virus. The similarity matrix by UPGMA procedure indicated that 28 samples infected with SPFMV were classified into three groups based on the number and size of DNA fragments by digestion of CP-encoding regions with 7 enzymes including SalI, AluI, EcoRI, HindIII, FokI, Sau3AI, and DraI bands. Four primer combinations out of 5 designed sets were able to differentiate SPFMV and sweet potato virus G infection, suggesting that these specific primers could be used to differentiate inter-groups of SPFMV. Sequence analysis of the CP genes of 17 SPFMV samples were 97-99% and 91-93% identical at the intra-group and inter-groups of SPFMV, respectively. The N-terminal region of the CP is highly variable and examination of the multiple alignments of amino acid sequences revealed two residues(residues 31 and 32) that were consistently different between SPFMV-O and SPFMV-RC.

• Applied Biological Chemistry
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• 제44권2호
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• pp.88-91
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• 2001

단감의 이용성 중대를 위하여 단감을 첨가한 조청을 제조하여 그 특성을 조사하였다. $55^{\circ}C$에서 행한 당화공정에서 1시간 간격으로 엿기름의 amylase의 역가를 측정한 결과 당화 3시간째에 효소의 역가가 10,466 Unit로 가장 높은 활성을 보였고 당화과정이 끝나는 배양 4시간에서의 amylase의 활성은 7,000 Unit이었다. 반면, 당화 초기에서는 낮은 효소활성을 보였는데, 이것은 초기의 당화액의 온도가 낮은 것에 기인한 것으로 보여진다. 단감 첨가에 따른 조청의 품질 특성을 조사하기 위해서 단감 첨가 비율별(멥쌀 : 단감; 10 : 0, 7 : 3, 5 : 5, 3 : 7)로 시료를 제조하여 가용성 고형분함량, 환원당량(maltose함량), HPLC를 이용한 유리당 함량을 측정하였고, 관능검사를 실시하였다. 가용성 고형분 함량은 단감 첨가량이 증가할수록 감소하였고, 단감 무첨가 조청에서 $58^{\circ}Brix$로 가장 높을 값을 보였고, 환원당량값과 유리당의 함량에 있어서도 단감 첨가량이 증가할수록 그 간이 감소하였지만 감소량이 크지는 않았다. 관능검사에 있어서는 단감 첨가량이 가장 맡은 시료구(멥쌀 : 단감; 3 : 7)에서 전체 항목에서 좋은 점수를 획득하였다.