• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.409-418
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• 1985

The contents of capicin according to the growth of fresh red peppers (Capsicum annum) and to-brewing of 'kochujang' (fermented hot peper-soybean paste) and 'kimchi' (a group of Korean seasoned pickles) were quantified by High Pressure Liquid Chromatography. Colors of the peppers were evaluated by Hunter Value and quantity of capsanthin. The content and chemical structure of capsaicin after heat treatment were traced by HPLC, GCMS, UV and NMR. It was found that the capsaicin content of red peper was highest 6 to 7 weeks after flowering and that peppers with high Hunter Value contained higher level of capsanthin. The content of capsaicin of kochujang and kimchi declined by 20% and 17% respectively, as they are brewed. Capsaicin content was decreased by heating. However, change in its chemical strtcure was not occurred.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.194-199
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• 1988

The objective of this study was to investigate the technical feasibility of producing toxicant-free rapeseed by germination. To this end, rapeseed(Brassica napus L.)was germinated at $25^{\circ}C$ for 120 hours, and the chemical compositions-glucosinolates and free sugers-were determinated in every 24 hours during germination. The amount of glucosinolates in rapeseed measured by UV method was very close to that measured by GLC method. The glucosinolates were considerably abundant in rapeseed before germination, and the total content was found to be 13.6 mg/g. Rapeseed showed the lowest glucosinolate content in 72 hours during germination, and it gradually increased glucosinolate content from 96 hours. Free suger content in rapeseed before germination was as follows : 3.03 mg/g of fructose, 2.97 mg/g of glucose and 5.63 mg/g of sucrose. Raffinose and stachyose were not detected, and in general free sugars were gradually decreased during germination. However, sucrose was increased in the early period of gremination and decreased in the later period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.753-758
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• 2013

The physicochemical, sensory, and functional properties of Codonopsis (C.) lanceolata tea with different amounts of sugar (25%, 50%, 75%, and 100%) were investigated. There were no significant changes in crude protein, crude fat, and ash contents of C. lanceolata tea with different amounts of sugar. In contrast, carbohydrates decreased and moisture content increased in C. lanceolata tea with different amounts of sugar. The natural presumption is that carbohydrates increase with increasing amounts of sugar. In terms of color, the L-value decreased and the b-value increased with increasing amounts of sugar. Although there were no significant changes in total dietary fiber, soluble dietary fiber increased and insoluble dietary fiber decreased with increasing amounts of sugar. The total phenolic and flavonoid content increased, while saponin content remained constant with increasing amounts of sugar. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall preference were 5.77, 5.82, 5.72, and 5.95, respectively, with the addition of 75% sugar.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.3
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• pp.176-180
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• 2000

The higher sugar and lower starch in super sweet corn may be due to modified endosperm genes sh, bt series, but its seeds have major limiting factors causing low germination and low seedling vigor, This study was conducted to determine what measurable kernel characteristics during the grain tiling period might be more useful as a guide to optimize harvest date for good seed quality in hybrid super sweet corn production. Artificial crossing in super sweet corn hybrid (Chodangok 1) was made on the same day, and ears were harvested from 18 days to 53 days after pollination at weekly intervals. Kernel weight, moisture content, hardness, endosperm rate, seedling height and storage nutrients such as sugars, protein, starch, and germination rate were measured for the kernels at each harvest. Super sweet corn hybrid, Chodangok 1 presented satisfactory germination rate above 70% when harvested on 39 to 46 days after pollination. Its storage nutrients at that time were 23.7-24.2% in starch content 5.5-5.9% in total sugars, 38.9-46.6% in kernel moisture, and 62.7-64.2% in endosperm rate. Germination rate was extremely high when harvested on 39 days after pollination. The black layer of Chodangok 1 could not be used as an indicator for seed harvest. These results suggested that optimum harvest date seems to be 39 days, and kernel moisture and starch content could be used as indications of kernel maturity in deciding when to harvest fer good seed quality in super sweet corn.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.437-442
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• 1993

Soybean curds were made from the mixture of soybean milk and cow's milk (raw milk) at the ratio of 10, 20, 30, 40, 50% (v/v), and then the general composition and mineral content, pH, yield, firmness by sensory evaluation and amino acid composition were investigated. As cow's milk addition increased, total sugar crude fat, crude protein, ash content, firmness, weight and volume of the soybean curd were increased. Whereas moisture content decreased, $Ca^{＋＋}$, $K^{＋}$, and Na$^{＋}$ were increased, but $Mg^{＋＋}$ and Fe$^{＋＋}$ decreased. In sensory evaluation, color (white), firmness, flavor, and taste were higher than those of control as cow's milk increased. By adding cow's milk at the ratio of 10, 20, 30, 40%, and 50%, sulfur containing amino acid content such as methionine and cystine were enriched 1.31, 1.58, 1.67, 1.85, and 1.95 times, respectively.

• Proceedings of the KSRS Conference
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• 2006.03a
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• pp.193-197
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• 2006

지상측정 및 위성영상탑재 광학센서를 이용하여 벼 주요 생육시기에 대한 군락의 엽질소 함량을 추정하였다. 6월부터 10월에 걸쳐 주요 생육시기 $5{\sim}6$회에 걸쳐 Orbview 및 QuickBird와 같이 4m 이하의 고해상도 다중영상을 취득하였다. 위성영상 취득일에 가능한한 맞추어 인공광원을 사용하는 2종의 능동형 광학 (G)NDVI 센서를 이용한 벼 군락의 반사특성을 측정하였으며 동시에 식물체 샘플링을 통한 생육량, 엽면적지수, 엽질소 함량 등을 분석하였다. 시기별 영상의 분광반사특성 및 (G)NDVI와 벼 생육량 및 엽질소 함량과의 관계를 알아보기 위해 상관분석 및 회귀분석을 수행하였다. 지상센서 및 위성영상 유래 (G)NDVI의 값을 서로 비교해 보면 전체적으로 지상센서를 이용하여 측정한 (G)NDVI값이 위성영상 유래 (G)NDVI값보다 크게 나타났다. 하지만 두 센서 모두 엽면적지수 변화에 따른 (G)NDVI의 변화를 살펴보면 엽면적지수가 2 정도가 될 때까지는 함께 증가하다가 2보다 커지면서는 변화가 없이 머무르는 경향은 같게 나타났다. 엽면적지수의 변화는 군락의 엽질소함량 변화와 선형적인 관계($R^2=0.80$)로 나타났다. 분얼기부터 성숙초기까지의 자료를 이용하여 지상센서 및 위성영상 유래 (G)NDVI를 이용한 벼 군락의 엽질소 함량과의 관계를 살펴보니 지수함수적 관계($R^2=0.90$)로 나타났다. 위성영상 유래 (G)NDVI를 이용한 벼 군락의 엽질소 함량 추정식을 이용하여 신평면 최고쌀 생산단지에 대한 엽질소 함량 지도를 작성하였다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.216-220
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• 2002

This study was conducted to know the change pattern of chemical components, especially proximate constituents, saponin and free sugars in roots of 4-year ginseng according to different harvesting time, and to find out the optimum harvesting time on the basis of chemical components in fourth year ginseng root. The crude protein content was 20.77% of the highest on the April (shootinzg stage),13.13% of the lowest on the June among all growing stages, and was constant at 17% after the August. But crude oil and fiber contents showed the highest value on the May (flowering stage). The content of total sugars which was the largest constituent among the chemical components in ginseng root was in the range of 60~7(1% during the all growing stages. It showed the highest value of 7l% on the June, but the lowest of 60% on the May. The total free sugar contents was the highest on the April (20.40%), but the lowest on the May (11.89%). The change pattern of sucrose contents (10.96-19.60%) was same as the total sugars contents (11.89-20.40%), on the other hand, the contents of glucose and maltose were not changed significantly during all harvesting times. The contents of crude saponins and total ginsenosides had the value of 7.60% and 4.09% on the May, respectively. That was statistically significant, but the other harvesting times were not. Therefore, on the basis of the only chemical characteristics in the four year-old ginseng root, we suggest that the harvesting on the May at flowering stage was most proper time.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.51-56
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• 1994

Conventional Doenjang, improved Doenjang prepared with Asp. oryzae were made to investigate the changes in the lipid content, and the carbonyl compounds during fermentation. Total lipid contents of conventional Doenjang increased slowly during fermentation, and that of the improved Doenjang increased at first, but showed sharp decrease at moment and then increased. Triglyceride contents of all samples decreased remarkedly during fermentation. Conversely, free acid contents increased. From the result of quantitative analysis of fatty acid by gas chromatography, saturated fatty acid ratio of total lipid in conventional Doenjang increased at early stages and then decreased, but unsaturated fatty acid ratio showed the reverse phenomenon. Saturated fatty acid in improved Doenjang increased during the fermentation but unsaturated fatty acid decreased by degrees. The concentration of total and monocarbonyl compounds in the fermented Doenjang were comparably higher than that found in raw Boenjang. Sensory evaluation revealed that off flavor had a negative effect on overall eating quality of Doenjang and total carbonyl content was related to the off flavor.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.663-668
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• 2007

This study evaluated the microbial, nutritional, and rheological changes in potatoes, during storage at room, low, and freezing temperatures for 6 months. No significant changes in total aerobic plate counts were observed for any of the samples in the assessment of microbiological quality changes. For the 4 types of frozen potatoes, yeasts and molds were not found until 24 weeks. The sugar contents of the potatoes stored at room and low temperature ($10^{\circ}C$) increased during the first 4 weeks of storage, but then decreased rapidly thereafter; while those in the frozen potatoes did not change significantly throughout the 48 weeks. The vitamin C, B1, and B2 contents of the potatoes stored at room and low temperature had decreased significantly after 4 weeks of storage, however, the levels in the frozen potatoes did not change rapidly. The weight, volume, and hardness of the frozen potatoes changed much less as compared to the potatoes stored at room and low temperature over the 48 weeks of storage. Finally, the cohesiveness of all the samples, except for the frozen mashed potatoes, did not change during storage.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.206-211
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• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.