• 한국식품조리과학회지
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• 제30권2호
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• pp.119-128
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• 2014

The purpose of this study is to propose the optimum adding rate of freeze-drying beet leaf powder, which has antioxidant components, that have superior DPPH radical extinction effects, in the Sulgidduk, a representative of steamed rice cake, which improve its functionality. According to the measured results on moisture contents and pH levels of Sulgidduk, with added freeze-drying beet leaf powder, the moisture contents have been significantly declined with increasing rates of added beet leaf powder. The pH levels of sample groups are within the range of 6.26-6.13. From the chromatography of measured results, lightness and yellowness have declined and redness have increased along with increasing rates of added beat leaf powder. According to the texture of measured results, the hardness, and chewiness have declined by the increasing the rate of added beet leaf powder. For the storage period, hardness, and chewiness have been inclined, but cohesiveness declines, with increased the storage period, while there are no changes from elasticity. The DPPH contents of Sulgidduk, with added freeze-drying beet leaf powder, inclined by increasing the rates of added beet leaf powder. The sensory test results of color, aroma and fragrance incline with increasing rates of added beet leaf powder. From acceptance test results, the sample group added with 3% receive the highest appraisals.

• 한국잠사곤충학회지
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• 제37권1호
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• pp.27-32
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• 1995

광식성계통 Fb잠은 1991년 춘잠기부터 양배추에 대한 섭식성을 기준으로 선발되었다. 선발 7세대째에 상엽분말을 전혀 함유하지 않은 합성사료에 의해 인공사료육을 실시하였으며 그 결과 양배추에 대한 섭식율은 급격히 증가하였다. 1994년 추기까지 14세대 동안 선발을 계속한 결과 95%이상의 양배추 섭식율을 나타냈다. 이 계통은 일반 인공사료뿐 만 아니라 수종의 채소류와 과일류에 대해서도 높은 섭식률을 나타냈으며, 견형질면에 있어서도 상당히 우수하였다.