• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.649-654
• /
• 2010

This study investigated the recognition of and preference for consumer root vegetables for the improvement of fresh-cut root vegetable quality. The questionnaires consisted of questions on general preference, purchasing locations and quality factors. Answers to 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The principal results were as follows: 37% of the respondents preferred potatoes to other root vegetables; 52% purchased at wholemarket. Most consumers preferred fresh-cut root vegetables; 56% were un-satisfied with fresh-cut vegetables quality as high quality agents. The most considered factor in purchasing fresh-cut root vegetables was shape/appearance.

• Journal of the Korean Graphic Arts Communication Society
• /
• v.29 no.3
• /
• pp.1-16
• /
• 2011

In these days, according to increased environmental regulations, to reduce the VOC content in paints and inks efforts are now in progress. A lot of research have progressed hydrocarbon solvents substitute with vegetable oil or ester in the printing ink but it is restricted to use vegetable oil in the inks because of high molecular weight and viscosity. Oil ester currently developed for printing inks still have some drawbacks, but overall the printability and print quality when using ester than hydrocarbon solvents are showing good results. Thus, in this paper, I studied about the properties variation of the varnish and inks according to vegetable ester, after I reacted vegetable ester using the vegetable fatty acid and ethyl alcohol, butyl alcohol. The compared in order of average molecular weight by the GPC method, rheological properties were found by rotational rheometer, and emulsion behavior were compared by high speed emulsification tester.

• Korean journal of food and cookery science
• /
• v.33 no.3
• /
• pp.333-341
• /
• 2017

Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.40 no.2
• /
• pp.228-235
• /
• 1995

This study was conducted to obtain the basic informations for developing new varieties and cultural techniques for vegetable soybean at the Crop Experiment Station, Rural Development Administration, Suwon, Korea in 1992. Two vegetable soybean varieties, 'Hwaeom-putkong' and 'Seokryangputkong', and the other 'Jangyeobkong' for soy-paste were planted at three planting dates(April 15, May 15, June 15). The characteristics of growth, yield, and quality were compared between vegetable and soy-paste soybean genotypes in response to different planting dates.Vegetable soybean varieties, 'Hwaeomputkong' and 'Seokryangputkong' were more resistant to lodging, earlier in maturity, higher in the density of pod set on stem and percentage of poded nodes, and larger in grain size than Jangyeobkong for soy-paste. Earlier planting (April 15) of vegetable soybean varieties increased the yield of green pod as well as improved quality in number of green pods per 500g and length and width of green pod.

• Food Science and Preservation
• /
• v.14 no.1
• /
• pp.54-60
• /
• 2007

Little information exists on how wash operations affect water quality, or the efficacy of sanitizers on vegetable quality and microbial reduction in fresh-cut carrot shreds. This study evaluated the efficacy of chlorine and ozone in reducing microbial loads and maintaining vegetable quality of carrot shreds. Fresh-cut carrot shreds were teated with various chlorine and ozone concentrations for differing times. The samples were then centrifuged to remove excess water, packaged in film, and stored at $5^{\circ}C$. The result indicated that varying the ozonated water wash time affected microbial growth the development of unpleasant odors, color, and the overall quality of carrot shreds. Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations. A single chlorine water wash was effective and resulted in better vegetable quality when compared with two washes. Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water A 20 min ozonated water wash is an attractive method for the maintenance of vegetable quality and shelf-life in fresh-cut carrot shreds.

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 2007.05a
• /
• pp.140-148
• /
• 2007

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.7
• /
• pp.1019-1025
• /
• 2004

The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different types of dahi were prepared from whole milk, skim milk and admixture of non-fat dry milk with different levels of vegetable oil. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of non-fat dry milk and vegetable oil with skim milk improve the physical qualities (smell and taste, body and consistency, color and texture) of prepared dahi samples. Addition of non-fat dry milk and vegetable oil also improve the total solids, fat and protein content of dahi samples. It is concluded that the addition of vegetable oil at a rate of 4 to 6% together with 5% non-fat dry milk gave the best result.

• Proceedings of The Korean Society of Agricultural and Forest Meteorology Conference
• /
• 2019.08a
• /
• pp.265-265
• /
• 2019

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.37 no.1
• /
• pp.86-92
• /
• 1992

Green buckwheat seedlings have been used as a pollution free vegetable and medicinal crop for a long time. Some of the reasons are the rapid growth rate, the high protein and rutincontent, and a more favorable ratio of leaf to stem than mature plants. Off-crop season cultivation techniques were developed for growing the young and green buckwheat vegetable of higher quality and yield, and for its increased value-added income. The effects of planting season, seeding rate, seed bed soil fertility and type, and seedling growth period on yield and rutin content were determined for vegetable and medicinal use. The young vegetable yields. in the off season culture ranged from 2.62t/ha to 22.7t /ha. The highest vegetable yield was 22.7t /ha for 25 days old seedlings grown in the polyethylene film tunnel from March 30 to April 25, 1991 where seedling rate was 360kg /ha. Buckwheat vegetable quality and income were dependent upon planting season, seeding rate, growing duration and temperature, and facilities of raising seedlings. Protein content of buck-wheat seedlings was from 21.5% to 17.2%. Rutin content of the vegetable was 53.9～31.7mg /100g for the whole plant in average. The protein and rutin content was significantly varied due to the different environmental conditions including fertility and type of seed bed soil, growing duration, temperature of the green house, and polyethylene film house and tunnel.

• Journal of Nutrition and Health
• /
• v.46 no.1
• /
• pp.34-49
• /
• 2013

The purpose of this study was to evaluate nutrition intake and diet quality according to beverage consumption status in elementary school students (ESS = 317), middle-school students (MSS = 431), and high-school students (HSS = 373). We analyzed data from the combined 2007-2008 Korean National Health and Nutrition Examination Survey (KNHANES). Subjects were divided into two groups, the non-beverage group and the beverage intake group according to beverage intake from drink types (fruit-vegetable drinks, carbonated drinks, and dairy drinks). Intake of dairy drinks was significantly lower in the carbonated drinks intake (CDI) group, compared with the non-CDI group in the MSS group. Intake of vitamin C was significantly higher in the fruit-vegetable drinks intake (FVDI) group, compared with the non-FVDI group. Intake of Ca and P was significantly lower in the CDI group, compared with the non-CDI group. Intake of vitamin B2, Ca, and P was significantly higher in the dairy drinks intake (DDI) group, compared with the non-DDI group. The mean adequacy ratio (MAR) of the FVDI group and the DDI group was significantly higher than those of the non-FVDI and non-DDI group. In diet quality, nutrients less than 1 on the index of nutritional quality (INQ) were significantly higher in the CDI group, compared with the non-CDI group. In conclusion, consumption of carbonated drinks dropped the diet quality however, consumption of fruit-vegetable drinks and dairy drinks improved the diet quality of micronutrients. Therefore, a well-planned diet must be used for replacement of nutrients lost from excessive intake of carbonated beverages during a time in life when growth is especially prominent.