• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.608-614
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• 2003

This study was conducted to investigate the quality characteristic of bread added with 0, 2, 4 and 8% liquid calcium acetate(LCA-breads) to the dough prepared with brown rice, vinegar and ash of black snail replacing wheat flour. The pH of the dough was 5.38 in control and 5.39∼5.42 in the LCA-broads, which showed that the higher the content of LCA, the higher the pH. There was no big difference of the baking loss between control (10.73%) and LCA-breads(10.11∼10.81%). The loaf volume index was 7.12 in the control, 7.18 in the 2% LCA-bread, while the index was 6.22 in the 4% LCA-bread, 5.80 in the 8% LCA-bread. Calcium content was 16 mg% in the control, 30, 60 and 120 mg% in 2, 4 and 8% LCA-bread, respectively. The hardness, gumminess and brittleness of LCA-breads were higher, while springiness and cohesiveness were lower than that of the control. In the LCA-breads, $L^{*}$ values were lower and $b^{*}$ value was higher than those of the control, while there were no significant difference in af values. Increasing the LCA, air cells were bigger and irregular, and starch matrix was unstable. There were no significant difference in sour and bitter taste. The scores of stickiness of the 2∼4% LCA-breads were similar to that of the control and higher in the 8% LCA-bread. The scores of the flavor and overall taste in the LCA-breads were similar to the control, while the values were lower in the 4∼8% LCA-breads. The shelf-life evaluated by the number of moldy spots was not different between the control and 2% LCA-bread, while it was extended two times in 4% and three times in the 8% LCA-bread.ead.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1742-1748
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• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.840-844
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• 1988

High-protein rice flour (HPRF) was prepared by an enzymatic process using ${\alpha}-amylase$ and g1ucoamylase without cooking Process and the feasibility of HPRF as infants foods was tested. Rice flour slurry was treated with 0.25% ${\alpha}-amylase$ and 0.5% glucoamylase at $55^{\circ}C$ for 24hrs. After saccharification, the digested rice slurry was centrifuged and the precipitated paste, was then heat-dried to obtain HPRF. The protein content of the HPRF was 20.8%. On the other hand, the supernatant of glucose enriched solution was decolourized, deionized and then isomerised to furctose at $60^{\circ}C$ for 100min by using immobilized glucose isomerase column. The high-fructose solution (HFS) contained 56% glucose, 42% fructose and 2% oligosaccharide. The nutritional quality of the HPRF was compared with milk protein and soybean protein in weight gain, feed efficiency ratio (FER), protein efficiency ratio (PER) and liver weight. HPRF was almost the same in all items with milk and soybean protein, but significantly superior to rice flour group.

• Journal of Plant Biotechnology
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• v.42 no.2
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• pp.88-92
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• 2015

Cassava (Manihot esculenta Crantz) is a useful root crop for food, animal feed and various industrial materials including biofuel. Despite of its importance as an industrial crop, the genetic engineering approaches to manipulate transgenic plant development in cassava are limited. In this study, to develop new cultivar with high level of carotenoids and enhanced tolerance to environmental stresses, sweetpotato IbOr gene involved in accumulation of carotenoids was introduced into an Indonesian IDB high-yielding cassava cultivar under the control of oxidative stress-inducible SWPA2 promoter through Agrobacterium-mediated transformation of friable embryogenic calli. The 19 transgenic lines were successfully generated on the basis of gDNA-PCR and IbOr transcript levels for further characterization in terms of carotenoid contents and environmental stresses. Therefore, IbOr transgenic cassava plants may be developed for enhanced biomass production with high levels of carotenoids on marginal lands.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.181-190
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• 2011

This study analyzed the quality characteristics of the Sansapyun products, which were manufactured by mixing with 0, 5, 10, 20, and 30% of Crataegi fructus concentrate and 9% of mung bean starch. The moisture content and pH in Sansapyun decreased significantly(p<0.001) as the concentration of Crataegi fructus concentrate increased. Sweetness increased as the amount of Crataegi fructus concentrate increased in both Before/After cases. As for the L value of the color characteristics of Sansapyun, it turned out that the control group, which had 0% of Crataegi fructus concentrate, was higher. Meanwhile, the a and b values were the strongest with 30% of Crataegi fructus concentrate. As the concentration increased, the hardness, springiness, chewiness, gumminess, cohesiveness all decreased significantly(p<0.001), while adhesiveness became higher as the concentration increased. The preference test showed that the increase of the concentration resulted in the increase of red color, fruity flavor, sour flavor, Chinese (herb) medicine flavor, sour taste, sweetness, Chinese (herb) medicine taste, stickiness, and aftertaste. However, the sleekness, transparency, hardness and springiness decreased as the concentration increased. The survey on the preference showed that the preferences for flavor, taste and overall preference were the highest at the 10% sample group, but the preferences for color and texture were the highest at the 20% sample group.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.03a
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• pp.110-110
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• 2011

염색공업 폐수는 그 성분이 일반적으로 매우 복잡하며, 작업공정의 가동 사항에 따라 수질 변동이 큰것이 특징으로, 각 공정에서 배출되는 염료, 보조화학물질, PVA(Polyvinyl alchol), 전분, wax 등이 포함되어 있으며 pH가 높고, 색도로 인해 하천에 방류될 경우 확산성이 높아 미생물에 의한 자정작용을 방해하여 하천의 수중생태계를 파괴할 우려가 있다. 이러한 염색산업에서 발생하는 폐수는 일반적으로 응집침전, 부상분리법 등의 전처리한 후 활성오니공정으로 처리하는 방법이 널리 이용되고 있으나, 이들 처리공정으로는 폐수 속에 포함되어 있는 다양한화학적 구조의 색소성분 및 유해물질을 완벽하게 제거하는 것이 어려운 실정이다. 유기물 함량이 높은 염색폐수를 처리하기 위해 제안된 기술로는 산소활성슬러지법, 유동상 및 고정상 생물막법, 포괄고정화법 등이 있다. 이러한 기술들중 기존의 처리공정을 증축없이도 처리효율을 높일 수 있는 방법으로 담체를 이용한 부유메디아 생물막공정(Moving-Bed BioReactor, MBBR)이 있다. 이공정은 미생물이 부착, 성장할 수 있는 공극율과 비표면적이 큰 담체를 이용하므로 반응조내의 부유 미생물 뿐만 아니라 담체에 고농도로 부착된 부착 미생물에 의해서도 유기물을 제거하기 때문에 다른 공정들에 비해 처리효율이 뛰어나고 기존의 활성슬러지 공정에 비해 갑작스러운 부하변동 및 유독성 폐수유입에 대해서도 안정적으로 운전이 가능한 장점이 있다. 본연구에서는 부유메디아 생물반응기(Moving-Bed BioReactor, MBBR)을 이용하여 염색폐수내 $COD_{Mn}$, 색도 및 난분해성 물질인 PVA 저감에 대한 Lab-scale test 수행하였다. 실험에 사용된 염색폐수의 수질은 평균 pH 13, $COD_{Mn}$ 900 mg/L, SS 135 mg/L, 색도 1,134 [C.U.], PVA 593 mg/L였으며, 2L의 반응기를 사용하여 회분식 실험을 수행였다. 본 실험에서는 호기성 미생물에 의한 염색폐수의 생분해가 유지되는데 필요한 최적의 용존산소 농도와 이에 필요한 공기 폭기량을 결정하기 위하여 i) DO uptake rate측정과 ii) 담체의 충진율, iii) COD/N ratio, iv) Air 유량, v) 담체내 흡착제의 종류, vi) $Ca^{2+}$ 첨가가 염색폐수의 생분해에 미치는 영향을 살펴보았다. 운전시간을 7일로 하여 COD, 색도, PVA 등을 측정한 결과 담체를 첨가한 경우가 담체를 첨가하지 않은 경우 보다 제거효율이 뛰어났다. 특히 충진율 30%(C/N 3)의 경우에서 COD, 색도, PVA의 제거율이 각각 평균 65%, 70%, 60%로 가장 높은 제거효율을 나타내었다.

• Korean Journal of Plant Resources
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• v.8 no.2
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• pp.189-193
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• 1995

A new paeony variety 'Euiseongjakyak' was developed by Gyeongbug Provincial Rural Development Administration in 1993. This variety was selected from pure lint selection. It is characterized by red flower of single type, deep white flesh colour, straight and big radixs. When compared with 'Punggi jerye' a check variety, it is more resistant to lodging, disease and insect injury, and outyielded by 32% in total radix and 17% in marketable radix during 3 years regional performance trials. In the radix, the content of starch and sugar was higher by $9.8\sim12.22%$, crude protein and ash was similar and fiber was lower by 1.17% compared to 'Punggi jerye'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1726-1734
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• 2004

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the forties panelist. Hardness of pressure cooked short grain rice containing grainy sea-tangle patch (CSTR) were lower than cooked short grain rice (CSR), but it showed similar as CSR in adhesiveness, chewiness and higher in springiness and cohesiveness. In addition CSTR was delayed retrogradation compared with CSR. The nutritional Quality of CSTR showed higher level in total dietary fiber, protein, ash than CSR, but lower in protein digestibility, C-PER, gelatinization degree compared with CSR.

• Korean Journal of Organic Agriculture
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• v.26 no.2
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• pp.281-296
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• 2018

This study was conducted to evaluate the effect of different processing of rice on rumen fermentation in in vitro and in situ experiments. Different processing treatments (extruding, roasting, and steaming) were used in this study and all treatments were ground through a cyclone mill (Foss, Hillerød, Denmark) fitted with a 1 mm screen. Non-treated rice was considered to a control substrate. Then, all treatments were used in in vitro and in situ experiments. Total gas production and dry matter digestibility in control were lower than any other treatment at all incubation times (P<0.01). The lowest ammonia nitrogen ($NH_3-N$) concentration was observed in control among treatments at 6, 12, and 24 h incubation (P<0.01). Extruding had a highest total volatile fatty acids (VFA) concentration at 6, 12 h incubation (P<0.01) and Steaming exhibited a highest total VFA at 24 h (P<0.01). The lowest total VFA concentration was observed in control at 6, 12, and 24 h (P<0.01). In an in situ, The highest value of soluble fraction, degradation rates, effective degradability was observed in extruding (P<0.01). It was considered that feed processing increased dry matter digestibility, total VFA concentration, and decreased pH as well as $NH_3-N$ concentration indicating that processing may increase nutrient degradation of rice in the rumen.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.4
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• pp.482-488
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• 1996

The experiment was carried out to the find variation of the sugar contents in the tip and basal part of the cotyledon and remaining portion of embryos in Phaseolus vulgahs seeds during germination with HPLC analysis method. Water content in cotyledon of kidney bean seed was about 6.4~6.5 of fresh weight and incresed to 45.8~71.2% during germination showing that tip part of cotyledon has more water content by 1.1~3.8% compared to the lower part of it. Higher water onten was observed in the rest parts of the seed except cotyledon such as plumule, radicle and hypocotyl showing that it increased to 72.2~93.3% depending on the different tissue organs. Main important sugars in kidney seeds during germination stages are; raffinose, sucrose, glucose and fructose, and the amount are differed with the kinds of embryo in kidney bean seed organs and stages of germination. Raffinose amount in kidney bean is increasing repeatly when seeds become wet but disappear it soon after seed have germinated especially in growing embryo parts. Raffinose in basal parts of cotyledons were still presented some an amount after germination. Sucrose is synthesized highly in plumule embryo at the beginning stage of germination but disappeared it from 5 days after seeding stages. Amount of sucrose in cotyledon of kidney seeds and seedlings increased continuously after germination. The amount of glucose and fructose in the cotyledons of kidney seeds during germination varied 5~10% or 5~15% but in the germinating and growing organs, plumule, they increased continuously after germination.