• Proceedings of the Korean Society of Crop Science Conference
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• 1999.11a
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• pp.102-144
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• 1999

The major problems of food crop cultivation in Korea are low yield of most crops except rice. inefficient cultivation techniques for aged farmers. and low international competibility. Therefore, development of cultivation techniques of food crops should aim the yield. quality improvement, labor reduction and production cost. The primary issue for increasing the yield of soybean, barely and wheat is to reduce the yield gap between the farmer's yield and recommended ones of experiment station. More advanced cultivation techniques needs to be developed. and/or the conventional breeding methods to be reconsidered. The newly developed labor-saving mechanized technique needs to reduce labor hours , and the cost of agricultural implements and machineries. In other words the labor-saving mechanized technique should be developed based on the improvement of total farming system as well as systemic fundamental innovation of cultural methods. The efficiency of solar energy use in food production of Korea in 1997 is as low as $0.52{\%}$ so there is much room to increase yield. It is recommendable that the concept of food Production should be changed to energy Producing efficiency Per unit area basis from volume and weight of food materials. Moreover, introduction of resonable cropping system is needed to increase yield of main crops, farmer's income, solar energy use efficiency, and decrease of land service expenditure. Current cropping system emphasized on economic crops. especially in vegetables , is not desirable for resonable use of arable land. stability of agricultural management and staple food crop self-sufficiency ratio. It is desirable to increase food crops . that are energy of carbohydrate and protein rich and land dependent crops. in cropping system. And the agronomist should develop the cultural methods to replace food crops for food self-sufficiency and stable farming management instead of economic crops in current cropping system. Low-input and environmentally-sound crop cultivation techniques, especially nitrogen-reducing culture technique which is directly related to food crop quality, also needs to be developed urgently. The extended cultivation of corn in upland and barely and wheat in lowland as a feed stuffs is recommended to prevent further decrease of food self-sufficiency ratio, which is mainly caused by the high reliance on imported feed grain. It is also considered that the calculation and presentation methods of standard agricultural income needs to be improved. The current calculation method uses unit land area of 10a regardless of crop kinds , characteristics of agricultural management and cultivation scale. So, it is apt to lead misunderstanding of farm income value. Therefore. it should show an income of average farmers for certain number of years. Research and developing system for food producing is not desirable because they are conducted currently individual crop and mono-culture basis. But actual agricultural income is usually earned by cropping system including upland and lowland. For example. the barley and wheat is usually cultivated in double cropping system. The cooperation among research institutes such as university agribusiness. government and farmers is indispensible. The public information and education on importance and consumption habit of food crops is necessary in Korean society to increase food self-sufficiency through nationwide cooperation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.2
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• pp.163-170
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• 2004

A new oil crop chufa(Cyperus esculentus var. sativus) was studied to evaluate the yield potential of tuber and productivity of leaf as a new forage crop resources. Response to nitrogen fertilizer was not clear, showing low yield over 10kg/l0a of nitrogen application. Tuber yield was higher at 50cm $\times$ 15cm and 50cm$\times$20cm of planting population of tuber. Planting at early May showed high tuber yield, and sprouting tuber planting could not increased the tuber yield. The plant height of Chufa is 126cm, and the number of tiller per $\m^2$ are 671. It is moderate to lodging, but susceptable according to the amount of field products. Fresh forage and dry matter yield of above ground of chufa were 2,135kg/10a, and 590kg/l0a, respectively. The contents of crude protein, ether extract, fiber, ash, and acid detergent fiber are 24.8%, 8.1%, 38%, 64.4%, 52.8%, and 55.9%, respectively. It was considered that the nutritive value of chufa leaf in maturing stage was so good as rice straw.

• Food Science and Preservation
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• v.23 no.1
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• pp.117-126
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• 2016

This study was performed to provide information for improving the quality characteristics of tangerine peel Soksungjang. Tangerine peel Soksungjangs were prepared with 10% tangerine peel powder by addition of different koji such as Rhizopus oligosporus (RS, RTS) and Aspergillus oryzae (AS, ATS). As a result, the moisture content was not changed and crude protein content decreased during fermentation in all samples. The pH of RS (Soksungjang manufactured with Rhizopus oligosporus koji) and RTS (Soksungjang manufactured with Rhizopus oligosporus koji and 10% tangerine peel powder) was not changed, whereas pH of AS (Soksungjang manufactured with Aspergillus oryzae) and ATS (Soksungjang manufactured with Aspergillus oryzae koji and 10% tangerine peel powder) decreased rapidly after 10 days of fermentation. The acidity values of all the samples increased during fermentation. The major free sugars were glucose, fructose, and maltose; while, the major organic acids were citric acid, succinic acid, acetic acid, and lactic acid in all the samples. The amino nitrogen content and protease activity were highest in the AS and ATS. Conversely, the reducing sugar content and ${\alpha}$-amylase activity were highest in the RS and RTS. The major free amino acids in all samples were glutamic acid, lysine, leucine, and arginine. Sixty kinds of volatile flavor compounds were identified from all samples; the majority of which were 21 alcohols, 14 hydrocarbons, 5 esters, and others identifies as acids, ketones, and aldehydes.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.869-874
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• 2006

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.901-906
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• 1997

In order to reproduce and improve quality of traditional kochujang, various raw materials were added to prepare kochujang by replacing part of the glutinous rice. Chemical composition, microbial characteristics and enzyme activities were investigated during fermentation. Crude protein and salt contents of kochujang did not change significantly during fermentation, but moisture contents increased linearly. The pH and titratable acidity of kochujang changed little in garlic added group. The viable cell counts of aerobic bacteria and yeasts in the kochujang increased until 60 days of fermentation and then decreased slowly except for the garlic added group in which they increased during the last period of fermentation. Aerobic bacterial count did not show any remarkable differences among the samples and slowly decreased after 60 days of fermentation. The activities of liquefying and saccharifying amylases decreased until 45 days, but increased at 60th day. Acidic protease activities of each group were strong during the initial period, but neutral protease showed the highest activity from the 30 to 45 days of fermentation. Protease activities increased by addition of soy sauce, Chinese matrimony vine and purple sweet potato.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.1-12
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• 2004

To determine food preferences and nutrients intake of nursery school children, 199 children, ages 1 to 6 years, were assessed with a structured questionnaire completed by their mothers. The questionnaire included questions related to dietary habits, mother's interest in the child's health, family history of diseases, etc. The nutrients intake was measured by 24-hour recall method. Children's weight and height were measured by trained investigators on the same day. For analysis purposes, the subjects were grouped into underweight, normal and overweight groups based on the z-score of weight for height. Only 58.3% of the subjects were grouped into the normal weight group. On the other hand, 19.1% were in the underweight group and 22.6% were in the overweight group. Forty four percent of them showed unbalanced dietary habits such as preference for picky foods, 40.0% of them disliked vegetables, and 46.7% disliked minor grains other than rice. Children in the underweight group showed a higher score of inappropriate dietary habits compared to those of normal or obese groups. The level of nutrients intake of the subjects was higher than the Korean RDA value in general, except for Ca, calories, and Zn. However, 87.4% of the children showed a higher intake level than 125% of KRDA in protein, and 18.2% and 41.4% of them showed a lower intake level than 75% of KRDA in Fe and Ca, respectively. Children in the underweight group showed a higher percentage of eating less than 75% KRDA in niacin compared to those of the normal or overweight group (p<0.05) and we found a similar tendency in Fe, Zn and Vitamin $B_1$ intake.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.429-444
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• 2010

The purpose of this study was to examine the relationship between bone density and dietary intake for college women in their twenties. This study was performed on 160 female college students residing in Gangwon-do. It was conducted using ultrasound measurement of calcaneus bone density, anthropometric checkup and food-frequency questionnaires (FFQ) comprising 94 kinds of commonly consumed foods. Subjects were divided into two groups according to the T-score of bone density: a normal group (n = 113 persons, T-score ${\geq}1$) and a risk group (n = 47, T-score < 1.0). The average age of the subjects was 20.17 years and there was no significant difference between the two groups. Body weight and body fat percentage of the normal group were significantly higher than those of the risk group. The mean daily energy intake of the normal group was significantly higher than that of the risk group. Also, protein, fat, vitamin A, niacin, vitamin B6, folate, calcium, phosphorus, sodium, potassium, iron and zinc intake for the normal group were significantly higher than for the risk group. For the intake of the commonly consumed foods (or dishes) listed in FFQ, the mean daily intake amount of loaf bread, rice cake, potatoes, spicy beef soup, cucumber, seasoned spinach perilla leaves, crown daisy, stir-fried mushroom, sea mustard, beef rib, ham, chicken, mackerel, common squid, drink type curd yogurt, oriental melon and chocolate in the normal group was significantly higher than in the risk group. While, the mean daily intake of ramyun (instant noodle) and carbonated beverage by the normal group was significantly lower than that of the risk group. In conclusion, 20 something female college students showed a higher rate (26.9%) of the bone mineral density risk group (osteopenia or osteoporosis). For the risk group, the levels of nutrient and food intake were lower than in the normal group. Therefore, the bone density risk group needs to increase their nutrient intake and diet quality by increasing the intake of various foods. In addition, they should decrease the intake of foods, which are negative for skeletal health such as instant noodles and carbonated beverages.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.76-86
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• 2013

This study was performed to investigate the quality characteristics of gruel added with ramie leaves. For this study, ramie leaves were made into powder, which consists of 5.37% of moisture content, 27.10% of crude protein, 5.99% of crude lipid, 47.17% of carbohydrate, 14.37% of crude ash. The gruel was prepared with rice powder, salt, and various levels (0, 2, 4, 6, 8%) of ramie powder. After making the gruel, it was examined for the effect of adding ramie on quality characteristics using a mechanical test and a sensory evaluation. The solid contents of gruel tended to decrease with increased amounts of ramie powder. As the amount of ramie powder increased, there were several changes in the sample groups as follows. The pH increased, and the lightness(L) and redness(a) decreased, while yellowness(b) increased; the viscosity decreased, whereas spreadability increased gradually. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the gruel containing 6% level of ramie. In conclusion, the gruel added with 6% of ramie is the best in quality and acceptability.

• Korean Journal of Community Nutrition
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• v.13 no.4
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• pp.489-498
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• 2008

This study was carried out to identify bone mineral density(BMD), body composition, lifestyle and dietary habits of young women by physical measurement and questionnaires. The study subjects, 190 young women living in Seoul, were divided into three age groups: $20{\sim}24$ years(93), $25{\sim}29$ years(44) and $30{\sim}39$ years(53). There was no significant difference in mean body muscle mass, protein, mineral, body fat and BMI among the three age groups. The rate of low weight(18%) in 20 years group was higher that of the 30 years(11.3%). The mean BMD and T-score were $0.44g/cm^2$ and -0.66. BMD and T-score of the forearm bone were significantly higher in the $30{\sim}39$ years group. But BMD and T-score of calcanues were not significantly different among the three age groups. The rate of normal, osteopenia and osteoporosis subjects by BMD were 60.5%, 38.4%, 1.1%, respectively. The rate of osteopenia in $20{\sim}24$ years group was significantly higher than the other age groups. The rate of meal irregularity was significantly higher in $20{\sim}24$ years group. The rate of women who walk and are exposed to sunlight more than 1hr per day were significantly higher in $20{\sim}24$ years group than the others. However, the score of food behaviors is significantly higher(bad) in $20{\sim}24$ years group than the others. The relationship between BMD and frequency of food intake showed significant differences in beans, broom, seaweed and rice wine. In conclusion, the risk rate of BMD was very high, 40% of the subjects, and the risk rate of BMD was higher in 20 years group than 30 years group, and the rate of low weight in 20 years group was higher than in 30 years group. The food habits and behaviors were not healthy enough. Therefore, nutrition education is needed for bone health.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.163-170
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• 2005

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.