• Korean journal of food and cookery science
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• v.16 no.4
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• pp.336-341
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• 2000

Quality characteristics of the bread added four different concnetrations(0.5%, 1%, 1.5%, 2%) of persimmon leaves were measured. The moisture content and water activity of the bread with the persimmon leaves powder of 0.5%, 1%, 1.5%, 2% were 45% and 0.97 respectively, and had no difference according to the content of the powder. This study also showed that the bread made by the wheat flour added the persimmon leaves powder of 1% was better in specific volume, color, sensory evalution, mechanical propertis(hardness, fracturability, adhesiveness, springiness. cohesiveness. gumminess, chewiness, elasticity) than the bread added the powder differently.

• International Journal of Industrial Entomology and Biomaterials
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• v.8 no.2
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• pp.207-210
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• 2004

Artificial diet (AD) has shown with different advantages over mulberry leaves (ML). Various types of such feed for silkworm have been developed and proposed. The aims of this study were possibility rearing whole instar of silkworm on AD and to find some economic formulation for rearing silkworm, compare to that ML. Eleven ADs (D$_1$ to D$_{11}$) were prepared with different percentage of mulberry leaf powder, and other ingredients such as soybean meal, cellulose, potato starch, agar, wheat flour, rice bran, etc. Five formulated diets (D$_1$ D$_2$, D$_{5}$, D$_{10}$ and D$_{11}$) appeared to have similar response to that ML (D$_{m}$). There were no significant differences for duration period between ADs, all of which recorded with higher duration than mulberry leaves. Compared to other died used in the present study D$_1$ and D$_{10}$ showed better growth development and survival rate. Larvae fed D$_1$, D$_2$, D$_{5}$, D$_{10}$ and D$_{11}$ grew faster and produced heavier and more useful cocoons.coons.coons.coons.

• Journal of the Korean Wood Science and Technology
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• v.15 no.4
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• pp.64-68
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• 1987

To develope the utilities of the chestnut bur, which is wasted after harvesting chestnut in farmhouses, the feasibilities of adhesion(urea resin) extenders of the powder for plywood were examined. These experiments were implemented on experimental scale at Forestry Research Institute(Seoul) and on a plywood mill scale at Eugon Industrial Co LTD(Inchon) for more reliable data. In this paper, it was proved that the chestnut bur powder caused to rise the glue viscosity but the chaff powder to down reversely. The most effective mixing ratio were wheat flour 5kg, chaff powder: 5kg and chestnut bur powder. 5kg per 100kg of urea resin. At this condition, the viscosity were most appropriate (1,320 2,230 cps) for glue spreading operations, and the dry shear strengthes were most adequate(10.7-13.2kg/$cm^2$), wood failure ratio 82-88%). The chestnut bur powder, can be utilized for plywood adhesion extenders without any change of present process lines in plywwod mills.

• Journal of Aquaculture
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• v.13 no.3
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• pp.239-244
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• 2000

To test survival growth of juvenile abalone, five different diet were constituted. Diet 1, the control, was constituted with white fish meal (15%), soybean meal (25%) and wheat flour (25%); diets 2,3 and 4 were constituted to replace each one of these ingradietns by supplementing Sargossum powder (upto 10 %) and the fifth one by Undularia powder. Survival of these abalones differed significantly. Diet 4 supported the fastest growth. There was no significant difference in the composition of these abalones hence Sargassum can be used as a substitute.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.433-436
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• 1993

To evaluate the quality of Kochujang with starch syrup (SS), mixture of wheat flour (WF) and SS were used as a source of starch. Moisture content was no great difference between samples and was slowly increased during aging. pH of Kochujang was slowly decreased and that of C group (using mixture of WF 50% and SS 50%) was the lowest in 50days. Titrable acidity was increased at initial stage, but mostly decreased about 40~50 days. The content of reducing sugar was increased till 25days. The content of amino nitrogen was increased till 60 days and sample with more WF was showed high value.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.60-65
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• 2009

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.10 no.1
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• pp.7-14
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• 2004

Migration behavior of selected solvents and food samples showed differences of the chemical structures and polarities, the food samples which have similar polar expresses more higher affinity than different polar degrees. Water which is polar has a highest partitioning coefficient values on polar isopropanol, and oil which is nonpolar has highest partitioning value on non-polar toluene. The increasing order of partitioning values was accord with increasing water contents in food samples. It is showed that the wheat flour with 13.2% moisture content has the highest partitioning coefficient values on the isopropanol with -OH. Kp value of sugar showed remarkable lower partitioning coefficient values than other food samples due to high degree crystallinity. This phenomenon can be predictable with ${\delta}$ values, because order of partitioning coefficient values which comes out through the experiment and the sequence of Hildebrand solubility parameter value difference between food sample and printing ink solvent correspond almost. This Hildebrand solubility parameter value can be easily applied to the food package industry because the effect of food-safety can be considered without passing through complicated steps by using this method.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.312-319
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• 2013

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

• Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.15.1-15.5
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• 2016

Apparent digestibility coefficients (ADCs) of dry matter, crude protein, crude lipid, nitrogen-free extract, and energy in selected carbohydrate sources including wheat flour (WF), ${\alpha}-potato$ starch (PS), ${\alpha}-corn$ starch (CS), Na alginate (AL), dextrin (DEX), and carboxymethyl cellulose (CMC) were determined for olive flounder. The olive flounder averaging $150{\pm}8.0g$ were held in 300-L tanks at a density of 30 fish per tank. Chromic oxide was used as the inert marker. Feces were collected from the flounder by a fecal collector attached to a fish rearing tank. Apparent dry matter and energy digestibilities of flounder fed WF, PS, CS, and DEX diets were significantly higher than those of fish fed AL and CMC diets. Apparent crude protein digestibility coefficients of flounder fed PS and CS diets were significantly higher than those of fish fed AL, DEX, and CMC diets. Apparent crude lipid and nitrogen-free extract digestibility coefficients of flounder fed PS and DEX diets were significantly higher than those of fish fed WF, CS, AL, and CMC diets. The present findings indicate that PS and DEX could be effectively used as dietary carbohydrate energy compared to WF, CS, AL, and CMC for olive flounder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.