• Microbiology and Biotechnology Letters
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• v.14 no.3
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• pp.225-232
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• 1986

This study was to improve the quality of Kochuzang and utilize red pepper seed. Kochuzang were prepared with the addition of red pepper seed and garlic (2％), compared the changes in the various chemical components and enzyme activity during the aging period of Kochuzang, and also organoleptic values of the products. Enzyme activities of liquefying and saccharogenic amylase, protease and lipase were increased by addition of garlic pulp and the suvival activities of enzyme except liquefying amylase were lasted high the late period of aging. Also the addition of red pepper seed was effective in maintaining the enzyme activities Change of titration acidity and pH of kochuzang were little when red pepper seed was added, but in case of a garlic additive it showed no difference at the late period of aging. Total nitrogen and amino nitrogen were increased by the addition of red pepper seed or garlic until the late period of aging, and ammonia nitrogen also increased during the middle period of againg, but showed no difference at the late period. Alcohol content was decreased by the addition of garlic or red pepper seed. but crude lipid was increased by the audition of red pepper seed. but crude lipid was increased by the addition of red pepper seed. Generally, taste, flavor and color of garlic added group were superior to the non-garlic added group for the products which aged for 10 weeks. Therefore, The quality of Barley Kochuazng may be improved by adding 2％ garlic to the whole red pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1587-1594
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• 2009

This study investigated the physico-chemical and sensory quality of Doenjang added with red pepper (Capsicum annuum L.) seed. The initial moisture content and salt content of Doenjang were 52.03-53.79% and 13.28-14.05%, respectively. The moisture and salt contents of Doenjang slightly decreased and increased, respectively, as fermentation periods increased. According to increasing fermentation periods, pH of Doenjang showed a little decreasing value although there were no difference between samples with various red pepper seed contents. On the other hand, titratable acidity of Doenjang increased as fermentation periods increased. Also, Doenjang added with red pepper seed had higher titratable acidity value than control Doenjang without red pepper seed. In the color of Doenjang, ‘L’ of lightness, ‘b’ of yellowness, and ‘a’ of redness were decreased as fermentation periods increased. Also, generally, increase of red pepper seed concentration resulted in higher values of redness (a), yellowness (b) and lightness (L) of Doenjang. Also, amino-type nitrogen content, which was 497-623 mg% in initial fermentation period samples, increased to 1,000 mg% for control and to 756~896 for red pepper added at the fermentation 120 days. In the total microbes, total cell count in the Doenjang samples was in the range of $10^7{\sim}10^8$ CFU/g regardless of fermentation periods. In contrast, yeast and mold number of Doenjang samples showed the range of $10^5$ CFU/g at the initial fermentation periods and decreased thereafter. In the sensory evaluation of Doenjang, unique Doenjang flavor increased regardless added red pepper seed as fermentation periods increased.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.249-256
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• 2013

The objectives of this study were to investigate the quality characteristic of the nutrition bar with various concentrations (0, 5, 10, 20%) of defatted ginseng seed meal(DGSM). Specific gravity and pH of bar batters were lower in bars containing DGSM. Specific volume, loss rate and leavening rate of bars were decreased as DGSM increased. In color of bar crust and crumb, the L and bcolor values decreased according to the level of DGSM added, whereas the a color valuesand ${\triangle}$ increased. The bars with 5, 10 and 20% DGSM had significantly higher hardness value than control bar (p < 0.05). The result of sensory evaluation showed that intensity scores for color, flavor, taste, after taste and texture were highest for the nutrition bar substituted with 20% DGSM. The nutrition bar with 10% DGSM attained the highest overall acceptability score. Results indicated that optimal concentration of DGSM into the nutrition bar was 10%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.507-511
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• 2004

This research was carried out to offer the basic informations about new varietal breeding for specific use and physiological characteristics through investigation of detection, content variation and color difference of anthocyanin individual pigments within seed coats in domestic black soybean. The seed of thirteen cultivars such as Geomjeongkong 1, Geomjeongkong 2, Seonheugkong, Tawonkong, Ilpumgeomjeongkong, Geomjeongolkong, Cheongjakong, Jinju 1, Heugcheongkong, Juinunikong-Y, Juinunikong-G, Geomjeongkong 3, Geomjeongkong 4 was tested. C3G (cyanidin-3-glucoside) was detected in only Geomjeongkong 1 and Seonheugkong but D3G (delphinidin-3-glucoside) and C3G were found in Heugcheongkong. The rest cultivars that there were three anthocyanins such as D3G, C3G, and Pt3G (petunidin-3-glucoside). Anthocyanin content of tested cultivars showed a high variation. The ranges of D3G, C3G, Pt3G, and TA (total anthocyanin) contents were $0.55\~2.63mg/g,\;2.77\~8.38mg/g,\;0.38\~5.65mg/g,\;and\;3.32\~16.92mg/g$, respectively. These contents showed variation among cultivars as well as variation between two years, 2001-2002. As a result of variation of anthocyanin color difference, the ranges of L (lightness), a (redness), and b (yellowness) as Hunter's value were $34.09\~42.89,\;12.77\!22.85,\;and\;5.36\~12.10$, respectively, and these color differences showed variation among cultivars and also variation between two years, 2001-2002. D3G, C3G, Pt3G, and TA showed reciprocally a positive correlation being representive of high significance.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.739-747
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• 1997

This study was performed to clarify various conditions on the test of lipoxygenase-l and to establish the application of new test method for varietal improvement of soybeans in order to decrease beany flavors. Potassium borate and Tris were used as buffer and O.1M potassium borate solution showed the best result for the lipoxygenase-l test. In the range of pH 8.5~9.0 of the buffer, 2mM linoleic acid as substrate was effective. For color development, 100$\mu$l of two solutions(KI and starch) were added to the half soybean seed, successively. The substrate solution included linoleic acid was stored safely for 10 days at 4$^{\circ}C$ in refrigerator and for 4 days at room temperature. The best result was as follows; the 1ml of substrate solution[0.1M potassium borate(pH 9.0), 0.1％ Tween-20, 2mM linoleic acid] was added to the chipped half soybean seed in l.5ml plastic tube, waited for 15 minutes, and 100$\mu$l of color development solutions(5％ saturated KI in 15％ acetic acid, 1％ starch) were added to the tube, successively. After 4 hours, the purple color was observed in the upper phase of the plastic tube in the presence of lipoxygenase-1 and milky color in absence of lipoxygenase-1. The purple color was stable from 4 to 24 hours. There was no interfering effect by lipoxygenase-2 and -3. The plastic tube should be placed in the tube stand without shaking during the lipoxygenase-l test.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.267-271
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• 2010

A new black seed coat soybean cultivar, 'Daeheug', was developed at the National Institute of Crop Science (NICS) in 2007. The breeding goal for black seed coat soybean is to develop the cultivar with large seed size, high yield, lodging tolerance, and resistance to disease such as soybean mosaic virus (SMV), and bacterial pustule. 'Daeheug' was selected from the cross between 'Daehwang' which had yellow seed coat, large seed size, and late maturity, and 'Milyang 79' which was lodging tolerant, and SMV resistant with medium seed size, black seed coat, and yellow cotyledon. The preliminary, advanced and regional yield trials for evaluation and selection of this cultivar were carried out from 2003 to 2007. It has determinate growth habit, purple flower, brown pubescence, brown pod color, black seed coat, yellow cotyledon, spherical flattened seed shape, oval leaf shape and large seed size (34.3 g/100 seeds). In maturity, 'Daeheug' was 2 days later than the check cultivar 'Ilpumgeomjeongkong'. In the seed quality such as isoflavone contents ($635{\mu}g/g$), and anthocyanin contents ($11.2m{\ell}/g$ of seed coat), 'Daeheug' was better than the check cultivar. It has good adaptability for cooking with rice in ratio of water absorption and seed hardness. Specially, it has good processability for soybean tea with 2.13 absorbance at 530 nm, scavenge activity of DPPH radical was high, and contents of total phenolics was $1,263{\mu}g/m{\ell}$. The average yield of 'Daeheug' was 2.26 ton per hectare in the regional yield trials (RYT) carried out in six locations of Korea from 2005 to 2007.

• Food Science and Preservation
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• v.9 no.3
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• pp.309-314
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• 2002

Safflower Yangengs were prepared with composite dried powder of small red bean(Phaseolus radiatus L.) containing various ratios of safflower(Carthamus tinctorius L.) seed powder sifted through 20, 35, 45 and 60 mesh size and kinds of mixed water, their cooking characteristics were evaluated. Water content and water activity of cooked products were increased as the content and sieve mesh number of safflower seed powder increasing from 5%, 20 mesh to 20%, 60mesh, respectively. Color values of yangeng were increased in green tea extract mixed water. Rheological properties of yangengs were measured by compression test with texture analyzer, as results, hardness and fracturability increased that were shown in high content and high mesh number sifted safflower seed powder, but adhesiveness and springiness decreased, respectively. From the sensory evaluation test for yangeng, sensory scores were good scores in more mesh number sifted powder addition, especially overall acceptance, texture and fracturability. The 45mesh and 15% powder added yangeng was noted as having high sensory scores and preferable acceptability in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1715-1718
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• 2010

The oxidative stability of grape seed oils (GSOs) prepared from grape seeds roasted at different temperatures (100, 150 and $200^{\circ}C$ for 1 hr) was evaluated and compared with that of GSO from unroasted grape seed. Stability of the GSOs stored in air at $50^{\circ}C$ up to 40 days was assessed by acid value (AV) and peroxide value (PV). Simultaneously, the cont ents of tocopherols and tocotrienols and color changes were monitored up to 40 days. During the storage period, the PV of the unroasted GSO increased from 1.95 to 90.72 meq/kg. On the other hand, the PV for GSOs roasted at 100, 150 and $200^{\circ}C$ increased from 1.96, 2.03, 1.98 to 76.09, 71.72, 49.38 meq/kg, respectively. AV is in conformity with PV. Color development of GSOs increased as roasting temperature increased. The contents of tocopherols and tocotrienols in GSOs increased as roasting temperature increased from 100 to $200^{\circ}C$. The contents of tocopherols and tocotrienols gradually decreased along with the storage period. These results suggest that roasting treatment prolongs the oxidative stability of GSOs.

• Korean Journal of Plant Resources
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• v.33 no.6
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• pp.558-577
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• 2020

Isoflavone contents in soybean seeds are affected by both genetic and environmental factors. Correlation analysis between these factors and isoflavone contents are considered as valuable inputs when breeding improved soybean cultivars. In this study, the seeds of 49 soybean accessions grown in Korea were grouped as black, yellow, green, yellowish-green, pale yellow, and green with a black spot based on their seed coat colors. The contents of 12 isoflavones were analyzed and the association between isoflavone content and seed coat color was determined. The accessions were also grouped as early, intermediate, and late-maturing based on their days to maturity. Out of the 12 isoflavones, 11 were found in 2 accessions, 9 in 18 accessions, 8 in 11 accessions, 7 in another 11 accessions, and 6 in 7 accessions. The total isoflavone content (TIC) in black, yellow, green, yellowish-green, pale yellow, and green with black spot soybeans was in the ranges 2.110 ~ 5.777, 2.487 ~ 4.733, 2.185 ~ 4.413, 2.681 ~ 4.065, 1.827 ~ 4.085, and 3.376 ~ 4.133 mg/g, respectively. The average TIC was highest in green with black spot soybeans (3.616 mg/g), and lowest in pale yellow soybeans (2.875 mg/g). Besides, the average TIC was lowest in early maturing accessions compared to late- and intermediate-maturing accessions. TIC was strongly correlated to malonylgenistin (r = 0.91) and malonyldaidzin (r = 0.78) contents, and poorly correlated to glycitein (r = 0.04) and malonylglycitin (r = 0.18) contents. Also, days to maturity showed strong correlation with malonylgenistin (r = 0.47) content and TIC (r = 0.38). The principal component analysis outlined accessions with high TIC and diverse isoflavones along the first and second components, respectively. The results of the present study depicted that green soybeans with a black spot could be sources of high TIC. Furthermore, late-maturing accessions with diverse isoflavones in their seeds could be useful in future agricultural systems in Korea.

• FLOWER RESEARCH JOURNAL
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• v.16 no.2
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• pp.128-133
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• 2008

This study was conducted to select new variants with different characteristics in plant height, leaf color, and petal color of plantain lily (Hosta plantaginea) and Japanese farfugium (Farfugium japonicum). After 10-30Gy ${\gamma}-ray$ irradiation to seeds of both species, seed germination, variant induction, growth of variants, and survival ratios were estimated. Days required for seed germination were lengthened and % seed germination decreased as the dosage of ${\gamma}-ray$ increased over 20Gy. Lethal dose ($LD_{50}$) for plantain lily and Japanese farfugium were 30Gy and 25Gy, respectively. Plantain lily and Japanese farfugium treated by more than 20Gy ${\gamma}-ray$ showed dwarf characteristics in growth, and variations in leaf and petal colors. Total 166 variants in plantain lily were induced by ${\gamma}-ray$ irradiation in a $M_1$ generation, among which 12 promising variants were selected in a $M_2$ generation. Total 57 variants of Japanese farfugium were induced by ${\gamma}-ray$ irradiation in a $M_1$ generation, among which nine promising variants were selected in a $M_2$ generation.