• Agricultural and Biosystems Engineering
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• v.6 no.2
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• pp.70-76
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• 2005

Seed, stem and sprout of F. tataricum were separately milled using the ultra fine mill under the same condition to investigate the effect of roasting or extruding on the particle size, microstructure and water solubility of dietary fiber. The mean particle size of MR (roasting) is increased in stem and sprout, and that of ME (extruding) is increased in seed, compared to that of control. The microscopic views of seed show that control has the spherical shape but ME the larger and irregular shape, and those of stem and sprout show that control has the needle like shape but ME more rounded shape. Water solubility index of ME is much higher than that of control or MR in seed, stem and sprout. It shows that seed, stem and sprout are damaged more in extruding than in roasting, and the starch and cell wall structure must be destroyed to change the water insoluble dietary fiber into the water soluble dietary fiber.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.1
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• pp.55-61
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• 2008

The annals of Joseon Dynasty is the most valuable resource containing the record of Korean history and has been known as one of the UNESCO's Memory of the World Register. In some period, wax-treated paper was used in the annals of Joseon Dynasty to prevent the damage from pests. But, wax-treated volumes were discolored to brown, white or black, and partially cracked by the stiffened wax. It means that wax-treated volumes were damaged by the hardening and oxidizing of wax. The wax is considered as the first reason in damages on the wax-treated volume. Therefore, in this study we analysed the oxidation index of Korea traditional paper(Hanji) which is used as the restoration paper of the waxed volume in the annals of Joseon Dynasty by using FT-IR. As the analysis of FT-IR, the traditional two-layed stamping paper (Hanji sample F), which was treated by starch in its surface, was shown the most stable state after the accelerated ageing test.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• Korean journal of applied entomology
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• v.39 no.3
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• pp.157-163
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• 2000

In a previous report, 50 potato cultivars were screened for infestation levels by the coppery click beetle (Selatosomus puncticollis Motschulsky) in the field. Subsequently, we selected 10 potato cultivars (Anco, Atlantic, Bintje, Dejima, Denali, Jopung, Irish Cobbler, Namsuh, Shepody, and Superior) to evaluate feeding preferences by wireworms, and to analyze some factors associated with resistance. The injury rates and number of holes in potato tubers damaged by larvae of S. puncticollis were checked in the field and laboratory. Additionally, some of their chemical characters (contents of glycoalkaloids, total-nitrogen, Ca, K, Mg, sugars, and starch) were quantified. And finally correlation analysis was conducted to see whether there is a possible relationship between these characteristics and the damage level. The tuber injury rates by S. puncticollis larvae were generally high showing 19% to 73% of damage level. The highest number of tuber hole damaged by S. puncticollis larvae was found on cv. Namsuh, but generally fewer on cvs. Anco, Atlantic, Bintje, Denali and Superior. No activities for $\alpha$-chaconine, $\alpha$-solanine and $\alpha$-tomatine at a concentration of 2,500 ppm were found to S. puncticollis larvae. The contents of glycoalkaloids in tuber were different depending on cultivars. In tubers, cv. Superior contained the highest level of 18.8 mg%, but cv. Irish Cobbler had the lowest level of 6.39 mg%. Concentrations of reducing sugars and total free sugars in tubers of cv. Namsuh were 0.71 % and 2.95%, but 0.26% and 1.77% in those of cv. Dejima, respectively. For the content of potato starch, cvs. Bintje, Dejima and Irish Cobbler showed higher level, but cvs. Jopung and Shepody lower. The highest contents of total nitrogen, Ca, K and Mg in tuber were found on cvs. Anco, Atlantic, Anco and Jopung, respectively. From correlation analyses, injury rate by S. puncticollis larvae was correlated with total nitrogen content (r = -0.71435*) and total sugar content in tuber (r = 0.78018*). Such information will become essential in developing integrated pest management programs and also in breeding new potato cultivars resistant to the wireworms.

• Food Science and Preservation
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• v.22 no.1
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• pp.63-69
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• 2015

The highly producible rice cultivars, hanareum and dasan 2, were prepared and investigated for their physicochemical properties, and the quality characteristics of frozen cookie dough with rice flour according to the thawing time were measured. The water, ash, crude protein, amylose, and damaged starch contents of rice flour, as well as its water holding capacity, particle size, and Hunter color value, were measured. The water, ash, and crude protein contents of the hanareum and dasan 2 rice flours were shown to range from 7.28 to 13.14%, from 0.35 to 0.39, and from 6.05 and 8.68%, respectively. The protein content of the control group was higher than that of hanareum and dasan 2 rice flours. The amylose contents of the hanareum and dasan 2 rice flour were 19.05 and 23.04%, respectively. The damaged starch content and water holding capacity of the control group were lower than those of the hanareum and dasan 2 rice flours. The particle sizes of the samples were $48.54{\sim}50.05{\mu}m$. The lightness values of the hanareum, and dasan 2 rice flour, and of the control were 93.72, 93.51 and 92.63, respectively. The quality characteristics of the gluten-free frozen cookie dough were investigated. The lightness of the cookie made with frozen cookie dough decreased according to the by thawing time, but the diameter of the cookie did not differ significantly. The hardness of the cookie made with rice frozen dasan 2 rice dough was lower than that of the cookie made with frozen hanareum rice dough.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1742-1748
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• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.219-225
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• 2011

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.

• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.9-18
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• 2018

This study was done to determine the effect of additional nitrogen fertilization on the yield and quality of the Korean wheat cultivars Keumkang, Jokyoung, Baegjoong, Sooan, Uri and Goso. Different levels of nitrogen applications (109, 82, 55, 41, and 27 kg/ha) were applied to six cultivars. The results show that the yield and protein contents were increased in all tested cultivars. The grain yields of the cultivars Keumkang, Jokyoung, Baegjoong and Sooan were greatly increased in the case of double fertilization treatments. Moreover, Uri and Goso had greatly increased yields by the additional fertilization at a 50% rate compared with korea wheat standard fertilization rate. A significantly higher yield was observed in Uri. Baegjoong was the highest yielding cultivar among the tested cultivars with the additional nitrogen fertilization. As the fertilization was increased up to double the fertilization treatment, the yield of Baegjoong also showed a constant increase. Positive correlations were found between the nitrogen fertilizer application levels and the protein contents of the grain in all the cultivars except for Uri, and among these, Jokyoung had a most significant correlation between the nitrogen fertilizer application level and the increase in its protein contents. Keumkang had the highest protein contents and highest increase in the protein content change according to the amount of nitrogen application. However, amylose, damaged starch and ash contents were not significantly changed by the different levels of nitrogen applications.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.656-661
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• 2017

To develop a highly value-added product from extract from small and damaged sea mussels Mytilus edulis, we prepared two types of sea mussel sauce (MS): bottled (BMS) and retort pouched (RMS). We investigated the processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formulation for both BMS and RMS consisted of 40.0% SME (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity, volatile basic nitrogen and amino-nitrogen content of the BMS and RMS were 8.7% and 8.8%, 9.3% and 9.2%, 24.9 and 31.4 mg/100 g, and 468.5 and 455.1 mg/100 g, respectively. For comparison, the ranges of these values in commercial oyster sauces (COS) are 4.7-7.5%, 10.7-12.0%, 8.2-12.5 mg/100 g, and 225.7-448.2 mg/100 g, respectively. The total free amino acid content of RMS and Premium COS was 7,215.7 and 6,160.7 mg/100 g, respectively, and the main free amino acids were glutamic acid, taurine, glycine, alanine, arginine, proline and lysine. These results demonstrate that BMS and RMS have favorable organoleptic qualities and good storage stability compared to COS, and are suitable for commercialization as high-flavor seasoning sauces.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.834-838
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• 1995

The relative retrogradation of Jeungpyun investigated with different milling methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by pin mill (W-P) was lower than Jeungpyun by colloid mill (W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill (D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.