• Food Science and Preservation
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• v.23 no.3
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• pp.335-340
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• 2016

This study was carried out to investigate the physicochemical and quality characteristics of acorn and acorn tea by processing methods. The moisture contents of acorn tea processed roasting was lower than those of others, and acorn tea processed by three steaming and drying was highest in among. Carbohydrate and crude lipid, crude ash contents of the acorn tea processed by roasting was higher than those of others. Crude protein contents of the natural acorn was higher than those of others. Soluble protein content of acorn tea produced by three steaming and drying was 12.74 mg/g, where was highest than that of the acorn tea. Reducing sugar content of natural acorn was 64.3 mg/g, higher than that of the acorn tea. The L values of natural acorn was higher than those of others, but steaming and roasting acorn tea were lower than those of others. The a, and b values of natural acorn was higher than those of others. Total polyphenol and flavonoid contents of acorn tea processed by three steaming and drying was 41.15, 2.78 mg/g, where was higher than that of the acorn tea. Sensory test was the acorn tea produced by three steaming and drying showed the best score in preference.

• Food Science and Preservation
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• v.23 no.3
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• pp.445-452
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• 2016

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -$18^{\circ}C$ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, $68.41^{\circ}C$, $73.83^{\circ}C$, and $82.96^{\circ}C$, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.

• Food Science and Preservation
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• v.23 no.3
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• pp.432-437
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• 2016

The objective of this research was to investigate the antioxidant and antimicrobial activities of Jeok Hasuo (Polygonum multiflorum Thunb., PM) and Baek Hasuo (Cynanchi wilfordii Radix, CW) root extracts. Total phenolic contents of PM and CW root extracts were determined and the antioxidant activities of the root extracts were determined by scavenging activity of diphenylpicrylhydrazyl (DPPH) radicals. The antimicrobial activities against Staphylococcus aureus and Propionibacterium acnes were determined and expressed as the minimum inhibitory concentration (MIC). The disc diffusion method was also used to determine the zone of inhibition. The butanol extracts of PM and CW roots exhibited greater total phenolic contents (1,212.6 and 1,454.5 mg/g GAE, respectively) than those of ethanol and water extracts. The ethanol (89.0%) and butanol extracts (88.9%) of PM exhibited significantly greater DPPH radical scavenging activities than that of water extracts (73.1%) (p<0.05). Only ethanol extract exhibited an MIC of 0.8 mg/mL against both bacteria. Zones of inhibition started to form when the concentration of extract was greater than 5 mg/disc. The diameters of the zone of inhibition of PM and CW were measured to be 8.9 and 9.2 mm against S. aureus and P. acnes, respectively, exhibiting the greatest antimicrobial activities among the extracts. This research demonstrated that the PM and CW root extracts possessed not only antioxidant activity but also strong antimicrobial activity against skin-related bacteria.

• Food Science and Preservation
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• v.15 no.2
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• pp.288-292
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• 2008

This study examined the general components and biological activities of fruit from different cultivars of Prunus mume. The average moisture content of fruit ranged from 89.94-90.62%. The levels of crude protein, crude fat and crude fiber were not significantly different in the different cultivars. In an antimicrobial activity test, methanol extracts showed the highest activity and extracts from the Chunmae and Baekgaha cultivars had higherantimicrobial activity than other cultivars. The extract of fruit. However, there was no antimicrobial activity against the lactic acid- producing bacteria and yeasts, even at a concentration of 1.5 mg/mL or higher. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at $100^{\circ}C$ for 30 minutes and were also unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol > ethylacetate > water> ether> hexane. Antioxidant activity was not significantly different at different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.

• Journal of the Korean Geotechnical Society
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• v.29 no.8
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• pp.75-84
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• 2013

Soil freezing is a phenomenon arising due to temperature difference between atmosphere and ground, and physical properties of soils vary upon the phase change of soil void from liquid to solid (ice). A heat-transfer mechanism for this case can be explained by the conduction in soil layers and the convection on ground surface. Accordingly, the evaluation of proper thermal properties of soils and the convective condition of ground surface is an important task for understanding freezing phenomenon. To describe convection on ground surface, simplified coefficient methods can be applied to deal with various conditions, such as atmospheric temperature, surface vegetation conditions, and soil constituents. In this study, two methods such as n-factor and convection coefficient for the convective ground surface boundary were applied within a commercial numerical program (TEMP/W) for modeling soil freezing phenomenon. Furthermore, the numerical results were compared to laboratory testing results. In the series of the comparison results, the convection coefficient is more appropriate than n-factor method to model the convective boundary condition.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.99-103
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• 1994

The purpose of this study was to investigate the sensory and physicochemical properties of jatjook(rice gruel cooked with pinenut) containing various levels of pinenut. For this purpose, the various methods and recipe of Jatjook appeared in the literatures were evaluated to select the most preferable Jatjook. Chemical composition of Jatjook containing various levels of pinenut were 69.75∼83.04% of moisture, 2.25∼4.85% of crude protein, 1.77∼ 13.09% of crude fat, and 0.13∼0.51% of ash. C18-2,(linoleic acid) was the highest in the fatty acid contents of jatjook. Vitamin I contents of jatjook were 0.50∼3.50mg/100g. By the color difference meter, the values of L(lightness) and b(yellowness) were increased by increasing the amount of pinenuts, whereas the value of a(redness) showed negative value by increasing the amount of pinenut. Viscosity of Jatjook was decreased by increasing the amount of pinenut. As a result of the sensory evaluation fo. Jatjook made with various levels of pinenut, Jatjook having mixture ratio of 1 rice, 1 pinenut, and 5 water was the most preferable.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.299-306
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• 2010

This study was carried out to investigate the quality of white pan bread as affected by various amounts of Sunsik powder, in which the breads were prepared with 0, 5, 10 and 15% Sunsik powder. The samples compared quality characteristics, including proximate composition, weight and height, fermentation time, baking loss rate, texture, sensory evaluation in order to determine the optimal amount of Sunsik powder in the formulation. The moisture content of control bread was higher, in the breads made with Sunsik powder. The baking loss rate decreased with increasing Sunsik powder concentration. The fermentation time of the bread increased with increasing Sunsik powder content. In sensory quality, the bread containing 5% Sunsik powder was preferred over the control bread, by color, taste, flavor and softness, while the 15% Sunsik powder bread had the lowest preference scores. Textural properties by TPA(texture profile analysis) showed that hardness, gumminess, chewiness increased with increased Sunsik powder concentration.

• Korean journal of applied entomology
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• v.20 no.1 s.46
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• pp.31-36
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• 1981

These experiments were conducted to investigate some effects of the soil fumigants Dow-fume MC-2, Cylone, TeloneC-17, and D-D on the growth response of the Korea ginseng(two-year old), Panax ginseng C.A. Meyer, and the chemical composition of the plants. Fumigant treatment increased growth of roots, stems, and leaves. The increase of root growth rates ranging from 2.8 to $58.7\%$ in fresh weight and 8.1 to $63.8\%$ in dry weight were observed in the 2-year old ginseng plants grown in the old ginseng soil treated with the different soil fumigants. The chemical analysis of inorganic elements such as N, P, K, Ca, Mg, Na, Fe, Mn, and Zn was made for the roots, stems and leaves of the 2-year old plants. The increases or decreases of content of the elements were observed, and their contents of each of the elements were changed with the kind of fumigants, part of the plants, and soil depth of the fumigant treatments, but their changing tendencies were not steady.