• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.39-48
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• 2021

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

• Journal of The Korean Society of Grassland and Forage Science
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• v.14 no.4
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• pp.331-338
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• 1994

The objective of this study is to obtain the basic data for investigating the potentiality of continuous utilization (first cutting in the late fall and regrowth yield in next spring) of forage rape seeded in fall. Non-structural carbohydrates(NSC) in leaves and roots of forage rape seeded on Oct. 3 were analyzed during a growth period. The greatest change in NSC content was observed between the wintering and the early spring period. The total content of soluble sugar in leaves and roots highly increased from the late fall(Nov. 7) to the wintering period (Feb. 4), and then rapidly decreased on the early regrow^ period(Mar. 31). The contents of fructose and glucose were relatively lower, and their quantitative change also was smaller than those of other sugars through entire growth period. The highest accumulation of sucrose occured hum the late fall to wintering period, and then greatly decreased in the early regrowth period. Sucrose content in roots was 2.3 times higher than that of leaves in wintering period. Starch was the largest pool of NSC and its content in leaves and roots showed a similar pattern with that of sucrose through entire growth period. Starch contents in leaves and roots were 38mg and 189mgl gDM in the late fall(Nov. 7), 187 and 497mg/gDM(Feb. 4) in the wintering period and 69 and 79mglgDM(Mar. 28) in the early regrowth period, respectively. The results clearly showed that the main reserve forms of NSC are starch and sucrose, and that they are hlghly stored in roots in overwintering forage rape.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.419-427
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• 2010

The focus of the current study was to investigate the physicochemical properties of a corn starch-sponge matrix prepared at a low concentration below gel forming by freeze-drying. The effect of variables(starch concentration, heating temperature, and heating hold time) on the physicochemical properties of the samples was analyzed by response-surface methodology. Regression models on the properties of samples such as hardness, springiness, and water solubility index(WSI) showed high correlation coefficients(r>0.95) and significant F values, but regression models for the other properties(swelling power, apparent viscosity, reducing sugar content, and digestibility) showed them to have relatively low significance. Sample hardness of sample showed the highest value at condition of $90^{\circ}C$ and 5%, whereas springiness was at a maximum at $130^{\circ}C$ and 5%. Also, at 1% of starch concentration, mechanical properties were greatly decreased as the relative humidity increased, compared with the 3% and 5%, especially in the hardness of samples. The WSI showed an increasing trend with heating temperature regardless of starch concentration. Overall, the physicochemical properties of freeze-dried corn starch-sponge matrix were influenced much more by starch concentration and heating temperature than by heating hold time. The results of this study show that the basic properties of freeze-dried corn starch-sponge matrix can be used for the specific food applications or as a functional material for its stability.

• Food Science and Preservation
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• v.8 no.2
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• pp.146-150
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• 2001

The candy was prepared from starch syrup and sugar added with puree, extract and powder of Doraji, respectively. When three times extracted with 95% ethanol for 12 hours at $25^{\circ}C$ and 4 hours at 51$^{\circ}C$ and 78$^{\circ}C$, the extract contents were 22.6%, 25.8% and 25.3%, respectively. L-value of candy which was made of puree and extract of Doraji was lower than that of control. As the content of puree and extract of Doraji is increased, L-value was decreased. In case of added with puree, extract and powder, a and b-values were higher than those of control. Quality of the candy in sensory evaluation was the best when 20% of puree, 2% of extract and 5% of powder were added to the starch syrup and sugar, respectively. The result of preference test with various model, Bokjumony (Korea traditional purse) was the best in eye freel and ellipse was the best in mouth feel. The calories of candy were 2999.6 ㎉/100g in puree 20%, 358.3 ㎉/100g in extract 2% and 352.1 ㎉/100g in powder 5%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.391-397
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• 1995

This study was carried out to investigate the characteristics of the seedling growth and nutrients uptake at 45 day seedlings in cytoplasmic genetic male sterile lines(HR7028A, IR54756A), their restore line (Yongmoonbyeo) and check variety (Changsungbyeo). Hybrid rices had longer and more roots, heavier dry weight and lower shoot /root ratio than their parents and inbred check variety, showing heterobeltiosis in absorbed amount of inorganic elements, content of total sugar, starch and chlorophyll in plant. Different magnitude of heterobeltiosis were shown between F$_1$ hybrid rices with the same restore line; HR7028A/Yongmoonbyeo had higher heterobeltiosis than IR54756A/Yongmoonbyeo did. Hybrid rices had more number and higher $\alpha$-naphthylamine oxidizing ability of newly-grown roots in 10 day sand culture in ground water with root-cut 45 day-seedling than parental lines and inbred variety. Nunber of the newly-grown roots were positively and significantly correlated with content of total sugar, starch and absorbed amount of inorganic elements in the shoot, and content of chlorophyll in the leaf.

• Food Science and Preservation
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• v.12 no.6
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• pp.572-577
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• 2005

This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.226-235
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• 2019

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation (-0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.3
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• pp.341-347
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• 2007

Chinese milk vetch (CMV) is a winter legume that is commonly used as cover crop in Korea. Kill date of cover crop for addition into soil affects N content in cover crop and N availability in soil. This study was conducted to evaluate the effect of CMV as green manure cover crop according to kill dates before growing corn without artificial fertilizer. Top of CMV cut three times on 13 April, 27 April, and 11 May were added into soil at a rate of 600 kg per 10a. Sugar content in CMV litter was persistently decreased from mid-April to late-May. The decrease of sugar content might be due to the transformation into starch and/or other storage or structural constituents. The decreased amount of sugars was greater than 12% and the increased amount of starch was less than 0.2%. Concentration of $NH_4^+$ in soil treated by CMV litter cut on May 11 was slightly higher than that in the treatment with early-cut (April 13) CMV, the concentration at 28 and 49 DAT (days after treatment) was higher in the treatment with late-cut CMV litter. Regardless of cut (kill) date of CMV, the phosphatase activity in the treatment of CMV litter was higher compared to the untreated control. Soil dehydrogenase activity was increased steadily by addition of CMV litter implying total microbial activities in the soil were increased. Our results demonstrate that the status of cover crop species at kill date is an important factor influencing soil enzyme activities derived from microorganisms. Therefore, the optimal kill date of cover crop should be examined to improve the efficiency of cover crop as green manure crop regarding the practical sequence in cropping system.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.463-471
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• 1984

For the eventual alcohol production from uncooked starch, an efficient saccharification process was examined by using the combined action of steeping, pectin depolymerase, ${\alpha}-amylase$ and glucoamylase. The total sugar content of rice, sweet potato and tapioka used were 4.53, 4.26, and 3.92 mmole/g sample. $70\;{\pm}\;10%$ of the total sugar was hydrolyzed when cooked starch was saccharified under the condition which is currently used in industry. The smaller starch particle was used, the more saccharification was obtained. Efficient saccharification was obtained by treatment with 5% $H_2SO_4$ (sample: working volume = 1:2) at $60^{\circ}C$ for 12 hr. Optimization was carried out for the saccharification of uncooked starch by the combined action of pectin depolymerase, ${\alpha}-amylase$, and glucoamylase. The conditions are: pectin depolymerase; pH 4.5, $45^{\circ}C$, 2 hr, ${\alpha}-amylase$; pH 6.0, $60^{\circ}C$, 1 hr, and glucoamylase; pH 3.5, $60^{\circ}C$, 1 hr. Simultaneous treatment of the combined action of macerating, liquifying and saccharifying enzymes yielded better result than stepwise treatment of 3 enzymes. Degrees of saccharification of uncooked tapioka, rice and sweet potato were 82, 90.5, and 84.5%, respectively on the basis of total sugar, under the optimized conditions.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.245-254
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• 2002

This study was carried out to investigate the effects of grapephyun with different levels of starch, gelatin and agar. The results from this study are as follow. \circled1 Composition of the grapejuce was moisture 82.57g, reducing sugar 10.19g, sweetness 16 $^{\circ}$Brix, pectin 0.89g. \circled2 pH of gyapephyun content by 8 samples showed PA1(3.69), PA2(3.68), PA3(3.67), PG1(3.76), PG2(3.83), and PG3(3.80). \circled3 In the sensory evaluation conducted by panelists showed that there were significant differences among 8 samples. PA3, RG3 samples showed more significant among 8 samples in color, texture, appearance soureness sweetness and notable preference for PA3, PG3 and PA2, PG3 over PA1, PG1 and control.