• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.229-234
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• 2017

For elderly individuals with swallowing difficulties, texture-modified food containing thickeners is needed. The plant materials freeze-dried yam, lotus root, and artichoke were evaluated for their potential use as thickeners and compared to a commercial thickener (corresponding to 0.5, 1, or 2 bag viscosity, respectively). Yam powder showed a high peak viscosity, corresponding to that of rice starch. Although artichoke showed no pasting viscosity, it may be useful as a thickener when combined with xanthan gum. The certain amount of yam, lotus root, and artichoke powders added to commercial soup showed similar viscosities as the addition of 0.5 or 1 bag commercial thickener at $60^{\circ}C$. However, sufficient viscosity corresponding to that of 2 bags of commercial thickener was not achieved by using the plant material itself. Sensory tests by elderly subjects revealed that the soup with yam powder was preferred compared to soup made with other materials.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.773-779
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• 2010

The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.

• Journal of Practical Agriculture & Fisheries Research
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• v.14 no.1
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• pp.181-193
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• 2012

There is enough precipitation and sunshine in Lae, Papua New Guinea. pH in soil of yam field averaged 6.4, that is suitable for yam growing. However, a great variation in pH was found from 3.7 to 6.4 in different locations around Lae. EC in the soil was 0.18 mS/cm that has shown short of soil nutrition but ORP was 393mV, allowing to be ideal for yam cultivation. Thoughtful management for soil fertility including supply of organic 1matters is needed for the sustainable organic yam production in Lae region, PNG.

• Fibers and Polymers
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• v.2 no.3
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• pp.148-152
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• 2001

Cotton yarns were coated with a polymer solution to hold surface fibers to the yam body, which caused fiber-fly generation during knitting process. The physical property of the coated yarn, especially a bending rigidity was investigated in order to evaluate the performance of the coated yam during knitting. SEM images showing the surface condition of the coated yarn demonstrated that the thickness of a coating material increased as the concentration of the coating solution increased. The results of the bending rigidity measured using KES-FB2 system showed that the bending rigidity of the coated yam increased as the concentration of the coating solution increased. The results also revealed the possibility that yarn coated with a low amount of coating material should be employed for further research of reducing fiber-fly generation during knitting process.

• Textile Coloration and Finishing
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• v.15 no.2
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• pp.93-101
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• 2003

To acquire dyeing ability on aramid(Nomex) spun yarn in supercritical fluid dyeing, supercritical fluid dying(SFD) machine of 3L scale was designed. C. I. Disperse Red 60 and Red 360 were used in this work. It was possible to increase dyeing ability and to get level dyeing of fiber by attaching assistance devices(controlling device of supercritical fluid, nozzle, cover of carrier, etc.) to SFD machine. Physical properties(tensile strength, elongation, shrinkage) of Nomex spun yam treated by SFD were not changed. K/S values of dyed Nomex spun yam with Red 360 were higher than that with Red 60 and color fastness of dyed Nomex spun yam by SFD was similar to that by conventional dyeing method.

• Mycobiology
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• v.36 no.4
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• pp.217-221
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• 2008

During 2007 survey of post-harvest diseases of yam performed in May and June, severe tuber loss caused by blue mold was observed in Iksan, Cheonbuk Province. Two species of Penicillium were isolated from the infected tubers. Based on $\beta$-tubulin gene sequence analysis, and cultural and morphological characteristics, the isolates were identified as Penicillium sclerotigenum and P. polonicum. P. sclerotigenum, which is a novel to Korea, is presently described and illustrated.

• The Bulletin of The Korean Astronomical Society
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• v.45 no.1
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• pp.56.2-57
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• 2020

2019년 10월, 젊은 천문학자 모임(Young Astronomers Meeting, 이하 YAM)은 가을 정기총회를 가졌으며, 2020년 임원진으로 회장 서울대학교 이가인, 부회장 서울대학교 백인수 회원이 선출되었다. 운영위원으로는 서울대학교 강지수, 경북대학교 김이곤, 경희대학교 이용희, UST 임효빈, 충남대학교 정미지, 세종대학교 최보은, 연세대학교 최우락 회원이 임명되었다. 매년 진행되어 오던 YAM 워크샵이 지난 2월 27일에 1박 2일동안 한국천문연구원에서 개최될 예정이었으나, 코로나19 사태로 인해 무기한 연기되었고 이밖의 많은 활동들에도 제약이 따랐다. 현재 YAM은 본 모임의 온라인 소식지인 <하늘사랑> 제 9호 발간 및 온라인 모임을 준비함으로써 직접 만나기 어려운 회원들의 소식을 공유하고자 한다. 본 포스터에서는 2020년 상반기 활동을 보고하고 하반기 활동 계획에 대해 논의하고자 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1571-1578
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• 2014

This study compared the production of functional Ssukgaen Dduk containing yam, mugwort, glutinous rice and Goami 2 rice, which is rich in dietary fiber and prevents diabetes and adult disease. To enhance the chewiness and softness of Goami Ssukgaen Dduk, the dough was kneaded various times. When Ssukgaen Dduk was made with various amounts of yam and glutinous rice (25:5%, 20:10%, 15:15%, 10:20%, and 5:25%) to Goami 2 rice, the control group (non-glutinous rice Ssukgaen Dduk) showed the highest preference level in sensory test. Of the yam and glutinous rice additives groups, YG4 (10% yam and 20% glutinous rice) showed higher preference. As glutinous rice additives increased and yam additives decreased, preference level significantly increased. Of the yam and glutinous rice groups, G40 kneaded 40 times, showed a significant difference (4.17 compared to control group). G40 also indicated appropriate characteristics in terms of taste, texture, chewiness, softness, and delicacy of texture. G60 and G80 kneaded 60 and 80 times, respectively, showed remarkably lower scores than other samples in terms of general preference. Thus, quality characteristics of Ssukgaen Dduk decreased when amount of kneading increased, hardness significantly decreased. In conclusion, Ssukgaen Dduk should contain 10% yam and 20% glutinous rice added to 70% Goami 2 rice powder mixed with mugwort, kneaded about 40 times.

• Food Science and Preservation
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• v.15 no.1
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• pp.49-57
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• 2008

This study was conducted to develop an optimal composite recipe for a cookie including yam powder that would be attractive to all age groups. Wheat flour was partially substituted by yam powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making cookies, respectively with each 5 level of yam powder $(X_1)$, Sugar$(X_2)$, butter$(X_3)$, by C.C.D (Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM (Response Surface Methodology). Sensory items showed very significant values in color, softness, overall quality (p<0.01), flavor (p<0.05) and those of instrumental analysis showed significant values in lightness, redness (p<0.05), spread ratio, hardness (p<0.01). Also sensory optimal ratio of yam cookie was calculated at yam powder 37.35 g, sugar 50.75 g, butter 78.40 g and it was revealed that the factors of influencing yam cookie aptitude were in older of yam powder, butter, sugar.

• Food Science and Preservation
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• v.19 no.6
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• pp.825-832
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• 2012

In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at $5^{\circ}C$ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.