• Korean journal of food and cookery science
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• v.16 no.6
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• pp.538-547
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• 2000

Ok-gal-seo-byung is a steamed rice cake which is made from rice flour mixed with com powder, sugars and cinnamon powder. This study aimed for exploring the best recipe of Ok-gal-seo-byung to popularize it. The most desirable recipe was determined after sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. In case of mixing rice flour with yellow com powder, the best result on each item was obtained in the following conditions: 15% of yellow com powder with honey for color, 15% of yellow com powder with sugar for flavor and sweetness, 5% of yellow com powder with honey for graininess, 5% of yellow com powder with sugar for moistness and chewiness, and 10% of yellow corn powder with sugar for overall quality. When glutinous com powder was used, the conditions giving the best results were as follows: 20% of glutinous com powder with sugar for color, graininess and chewiness, 30% of glutinous com powder with sugar for flavor, 10% of glutinous com powder with sugar for moistness and sweetness, 20% of glutinous com powder with sugar for overall quality. The best condition for each textural property was as follows: 10% of yellow com powder with sugar and 20% of glutinous com powder with sugar for springiness, 5% of yellow com powder with sugar and 30% of glutinous com powder with sugar for cohesiveness, 15% of yellow com powder with sugar and 20% of glutinous corn powder with honey for chewiness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for gumminess, 5% of yellow com powder with sugar and 10% of glutinous corn powder with sugar adhesiveness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for hardness. Moisture content in Ok-gal-seo-byung with yellow com powder and with glutinous corn powder which gave the most desirable results were 46.108% and 43.623%, respectively. As a result of colorimetry, the highest L value was obtained from 10% yellow com powder or glutinous com powder with oligosaccharides. The highest a value was obtained from 10% yellow com powder or glutinous corn powder with honey. The best b value was obtained from 15% yellow com powder with oligosaccharides and 30% glutinous corn flour with honey. Based on the results, the best recipe for Ok-gal-seo-byung was determined as follows: in case of using yellow corn powder, rice flour 315g, yellow com powder 35g, sugar 60g, water 100$m\ell$, cinnamon powder 0.5g, salt 3.5g, and in case of using glutinous com powder, rice flour 280g, glutinous com flour 70g, sugar 50g, water 110$m\ell$, cinnamon powder 0.5g, salt 3.5g.

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.167-172
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• 1980

Yellow pigments were extracted with mixture of 60% -ethanol and petroleum ether (1 : 2) by method of partition chromatography in petroleum ether phase. The absorption curve of yellow pigments solution exhibits maximum peak at wave length range of 394-403um. By thin layer chromatography yellow pigments preparation were found to consists of monascin(yellow), monascidin A (pale yellow) and one unknown (orange-yellow) compound. Isolated fat soluble yellow pigments were changed to water soluble by N-KOH (adjust pH 9). The resulted product obtained were yellow pigments of K-salt complex.

• Food Science and Preservation
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• v.3 no.2
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• Journal of the Korean Wood Science and Technology
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• v.43 no.5
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• pp.578-590
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• 2015

The present study examines the influence of slurry composting and biofiltration liquid fertilizer (SCBLF) treatment on the biomass characteristics of yellow poplar, and the optimization of organosolv pretreatment for sugar production. After SCBLF treatment, total exchangeable cation contents of yellow poplar was increased from $3.1g\;kg^{-1}$ to $4.4g\;kg^{-1}$, and as a result, biomass production of yellow poplar was also enhanced by 82.3%. Organosolv pretreatment was conducted with three independent variables: 1) reaction temperature: $133.2^{\circ}C$ to $166.8^{\circ}C$; 2) acid concentration: 0.2% to 1.8%; and 3) reaction time: 1.6 min to 18.4 min. Reaction temperature was the most significant variable in water insoluble solid (WIS) recovery rate. High overall sugar yield was attained from pretreatment conditions approximately 50% of WIS recovery rate, and the highest overall glucose yield (44.0%) was achieved from pretreatment at $140^{\circ}C$ with 1.5% acid concentration for 5 min. Consequently, 21.1% of glucose and 5.8% of xylose were produced from the organosolv pretreatment of SCBLF-treated 8-year-old yellow poplar.

• The Plant Pathology Journal
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• v.36 no.4
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• pp.364-377
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• 2020

Sugarcane is an important sugar crop contributes more than 80% of world sugar production. Mosaic, leaf fleck, and yellow leaf (YL) are the major viral diseases affecting sugarcane, amongst YL occurrence is widely reported in all the sugarcane growing countries. It is caused by Sugarcane yellow leaf virus (SCYLV) and detailed works were done on complete genome characterization, transmission, and management. However, in countries like Egypt, South Africa, Cuba, Mauritius and Hawaii, the disease was reported to the cause of sugarcane yellow leaf phytoplasma (SCYP) and/or SCYLV as single/combined infections. Hence, we have investigated in detail to identify the exact Candidatus phytoplasma taxon associated in Indian cultivars affected with YL. The sequencing results and the restriction fragment length polymorphism pattern of the PCR products using the universal phytoplasma primers confirmed presence of sugarcane grassy shoot (SCGS) phytoplasma (16SrXI group) in the YL-affected plants. Mixed infection of SCYLV and SCGS phytoplasma was estimated as 32.8% in YL affected plants. Evolutionary genetic relationship between SCYP and SCGS phytoplasma representatively taken from different countries showed that SCYP from South Africa and Cuba were diverged from others and had a highest similarity with SCGS phytoplasma. Although we wanted to identify SCYP from YL affected Indian sugarcane cultivars, the study clearly indicated a clear absence of SCYP in YL affected plants and we found SCYLV as the primary cause for the disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.708-712
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• 2006

The chemical properties of yellow and red onion were investigated and analyzed to provide basic data for functional food materialization and processing. The moisture and nitrogen free extract contents of yellow and red onion were 92.80%, 5.13% and 92.47%, 5.59%, respectively. Mineral components of yellow and red onion were rich in K (123.64 and 114.41 mg%), Na (34.09 and 33.57 mg%) and P (27.04 and 20.56 mg%). The major free sugar of yellow onion were glucose (744.2 mg%) and fructose (705.9 mg%). Whereas major free sugar of red onion were sucrose (692.8 mg%) and fructose (517.3 mg%). Glutamic acid, phenylalanine and aspartic acid in yellow and red onion were major amino acids. Abundant free amino acids in yellow onion were hydroxy-L-proline (27.34 mg%), L-serine (27.34 mg%) and L-arginine (26.25 mg%). Abundant free amino acids in red onion were L-glutamic acid (16.35 mg%), ammonium chloride (15.22 mg%) and L-serine (10.93 mg%). Ascorbic acid contents are higher in red onion (28.34 mg%) than in yellow onion (19.20 mg%). Quercetin and total polyphenol of yellow and red onion were 15.24 mg%, 5.70 mg% and 0.319 mg/g and 0.248 mg/g, respectively.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.39-48
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• 2021

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.119-123
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• 1980

Culture conditions of yellow pigment in Monascus sp. were studied. According to the studies of culture conditions optimum condition was found to be pH 4.5, 3 days of incubation with 3% of sucrose as carbon source, 0.2 ％ of yeast extract as nitrogen source and 75m1 of medium in the 500m1 erlenmyer flask by rotary shaking (rpm 180) at 180 r.p.m. Effective levels of inorganic compounds were found to be 0.25 % of potassium phosphate monobasic and 0.1 ％ of Magnesium sulfate.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.117-121
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• 1981

Safety of yellow pigment produced by Monascus sp. CS-2 was evaluated. Acute oral toxicity, pyrogen test, and histamine test, as well as antimicrobial activity were determined. The results obtained were; LD oral in mice was 132.5 mg/20 g, pyrogen test in rabbit was 5 mg/kg, and histamine test in cat was 10 mg/kg. Also the pigment was particularly sensitive to Bacillus subtilis (ATCC 6633), Sarcina lutea (ATCC 9341) and Staphylococcus aureus (ATCC 6538 P), whereas not sensitive to Pseudomonas pyosyanea (ACTC 10490), Bacillus var. mycoides (ATCC 11778), Bordetella bronchiseptica (ATCC 4617) and Staphylococcus epidermidis(ATCC 12228).

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.33-38
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• 1985

In spite of their inferior quality, pale yellow flue-cured tobacco varieties (N. tabacum L.) are being cultivated as pre-crop of rice in paddy field because of its early leaf maturity. Fertile and male sterile Hicks as green variety , three pale yellow varieties and six single cross $F_1$ hybrids between green and pale yellow varieties, were evaluated. Fertile $F_1$ hybrids were similar to pale yellow varieties in early leaf maturity, curing characters and nicotine contents, where-as they were lower in total nitrogen, higher in reducing sugar comparing to those of the pale yellow varieties.