• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.345-351
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• 2013

The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.608-617
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• 2006

This study was conducted to investigate the effects of sowing date on soybean-sprout growth characters and for improving cultural techniques to produce high quality soybean-sprout. Six sprout-soybean cultivars were planted on three sowing dates in 2000 and 2001. The growth of hypocotyl in soybean sprouts was accelerated at higher temperature and the differences among cultivars became greater at later culture days. The longest of hypocotyl and root lengths of soybean sprouts was obtained from July 5 sowing, followed by May 25 and June 15 sowing. Doremikong and Hannamkong had the thickest and the thinness hypocotyls, respectively. Total length of soybean-sprouts was longer in seeds harvested from later sowing, respectively. Eunhakong produced the longest soybean-sprouts, while Tawonkong produced the shortest. Percentage of rotten seed and imperfectly germinated seed harvested at later sowing was lower. Somyeongkong and Tawonkong showed the highest and the lowest percentages of rotten seeds, respectively, while Pungsannamulkong and Hannamkong showed the lowest and the highest percentages of imperfectly germinated seeds. The soybean-sprouts yields were higher in seeds harvested in 2001 and later sowing. Although Eunhakong and Doremikong showed higher soybean-sprout yield, Pungsannamulkong and Somyeongkong showed stable soybean-sprout yield regardless of the sowing dates.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.101-106
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• 1995

The effects of ${\alpha}-rice$ flour on the physicochemical properties of Korean rice cake were investigated. Before cooking, the degree of gelatinization of rice cake without ${\alpha}-rice$ flour was 5.75%, but 16% for adding ${\alpha}-rice$ flour. After cooking, the degree of gelatinization of rice cake were increased from 52% to 85% by adding ${\alpha}-rice$ flour. The L value of rice cake with ${\alpha}-rice$ flour increased, but there was no significant difference in L value between samples. The hardness of rice cake before and after cooking were increased by adding ${\alpha}-rice$ flour whereas after frozen stoarge there was no apparent effect on the color values of rice cake. The water absorption ratio of rice cakes during cooking were increased by addition of ${\alpha}-rice$ flour. Scanning electron photomicrographs revealed that the rice cake with ${\alpha}-rice$ flour has more porous structure with rapid rehydration.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.521-525
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• 2013

In this study, we investigated the physicochemical characteristics of wet noodles that had been fortified by adding non-glutinous sorghum (Sorghum bicolor L. Moench cv. Donganme) powder (SP). The wet noodles were evaluated for quality characteristics, total contents of polyphenols and flavonoids, and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of the cooked noodles differed considerably from the unfortified control. The L- and b-values of the cooked noodles differed significantly between the treatment types, and the a-value increased significantly with increasing concentrations of SP. The tension of the cooked noodles decreased significantly with decreasing concentrations of SP. Total polyphenol and flavonoid contents, as well as free radical-scavenging activities increased significantly with increasing concentrations of SP. In conclusion, SP could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.5
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• pp.497-502
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• 1997

A seed pelleting technique was developed for easy handling of small sesame seeds (Chinbaeckkae) and for direct seeding in field. The mixture of pelleting material, binder(sodium alginate) and seeds were dropped in 100mM CaCl$_2$ solution. Charcoal was appeared as a best material among all to make pellets with the characters of hardness, breakdown, destruction rate and germination percentage. Zeolite formed the hardest pellet seeds among the materials and 1~3 seeds contained in a pellet on the treatment of 87g of sesame seeds mixed in 1$\ell$ CaCl$_2$ solution was estimated optimum rate of seed mixure with few appearance of seedless pellet. The moisture absorption rate was greater in the order of peat＋charcoal > peat > charcoal > zeolite. Germination percentage of pelleted seeds with charcoal was the best and similar to that of common non-treated seeds. Germination percentage of pelleted seeds by sowing depth of exposing a quarter of pellet seeds on the surface of vermiculite germination test box and were 92％ in charcoal treatment and was the best among all released materials.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.535-541
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• 1996

A seed pelleting technique was developed for easy handling of small tobacco seeds (variety, NC82) and for direct seeding in temperary planting bed or in field. The mixture of pelleting material, binder and seeds were moulded in cylindrical holes sized 2 mm diameter and 2 mm height in a plastic plate. Bentonite and cellulose powder were good materials to make pellets with CMC as binder, and bentonite formed the hardest pelleted seeds among the materials. The number of the pelleted seeds made with the same weight of the materials was different with materials used and the number of seeds contained in a pelleted seed could be controlled by mixture ratio of materials and seeds. The seedless pellets ranged 6.9 to 16.0% at the ratio of pelleting material and seed for 2~3 seeds in a pellet. The moisture absorption rate at 100% RH and $25^{\circ}C$ was greater in the order of clay < bentonite < cellulose. Germination rates of pelleted seeds with bentonite and cellulose were similar to that of usual seed, but it was significantly lower with clay pelleted seeds.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.8 no.6
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• pp.13-20
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• 2005

This study was conducted to examine the growth and physiological characteristics of Polystichum lepidocaulon native fern as affected by soil mixture as an environment modeled on habitate where was sunken-condition. 1. Polystichum lepidocaulon grew well sunken more than non-sunken condition. Under soil mixture of field soil : sand : leaf mold, Plant height, frond width, frond length, stipe length and ornamental value were increased compared with the other soil mixture. 2. Fresh and dry weight of fronds were higher with non-sunken than sunken condition. In sunken condition, fresh and dry weight were better with field soil : sand : leaf mold than the other soil mixture. 3. Number of spore fronds were increased with sunken condition. As sunken condition, sand : leaf mold was better than field soil : sand : leaf mold or leaf mold. 4. Photosynthetic rate, $CO_2$ absorption rate and water efficiency were higher with field soil : sand : leaf mold than that of sand : leaf mold or leaf mold. expect of stomatal conduction and $CO_2$ use efficiency.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.604-609
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• 2000

This study was carried out to investigate the possibilities of adopting xanthangum, guargum and ${\kappa}-carrageenan$ as cryprotectant by examining the rheological and structural properties of dough. Results of farinography showed that water absorption, development time and mechanical tolerance index in dough with the gums increased more than those of the control. It was also found that resistance in dough with the gums increased greatly, but extensibilities were similar to that of the control, resulting in increasing R/E values in the dough with the gums through extensograph. According to amylogram, gelatinization temperature of dough was $59.5^{circ}C$ and those of the dough with the gums were $58^{circ}C$. Even though maximum viscosity of the dough was 550 B.U in the control, those were 690 B.U, 780 B.U and 760 B.U in the dough with xanthangum, guargum, and ${\kappa}-carrageenan$, respectively. The control deeply increased the pH during frozen storage but the addition of ${\kappa}-carrageenan$ and xanthangum increased the pH slightly. The dough with the gums had more stable spaces than control in the microstructure through SEM.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.262-268
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• 1983

Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.