• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.705-710
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• 2004

This study was conducted to investigate the difference of antimicrobial activity between $\varepsilon$-polylysine/grapefruit seed extract mixture and $\varepsilon$-polylysine/glyceride mixture against food-borne pathogens. The minimum inhibitory concentration (MIC) of the $\varepsilon$-polylysine/grapefruit seed extract mixture was 100 times lower than that of the $\varepsilon$-polylysine/glyceride mixture. In case of the $\varepsilon$-polylysine/glyceride mixture the MIC of Bacillus cereus (0.1 $\mu$L/mL) and Pseudomonas aeruginosa (0.1 $\mu$L/mL) were lower than that of Escherishia coli (15 $\mu$L/mL). When rices were cooked with the $\varepsilon$-polylysine/glyceride mixture the number of total microbial cell was decreased during storage at 2$0^{\circ}C$ as concentration of the $\varepsilon$-polylysine/glyceride mixture increased. The antimicrobial activity was the highest against Escherishia coli as the concentration of the $\varepsilon$-polylysine/glyceride mixture increased. Sensory terms such as taste, flavor and texture were not significantly different in cooked rices prepared with 0.5% $\varepsilon$-polylysine/glyceride mixture, but there was significantly different in cooked rices prepared with 1% (p＜0.05) in the overall acceptability, indicating that the cooked rice with 0.5% $\varepsilon$-polylysine/glyceride mixture was recommended.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.370-378
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• 2015

Oral health is a critical factor for diagnosing overall health, as poor oral health has a negative impact on food intake and results in deterioration of nutritional status. The purpose of this study was to research the needs for food developments for the elderly based on their oral and overall health status. Oral status was significantly associated with self-reported health status, and dry mouth (lack of saliva) especially showed a significant relationship with negative self-perception of both oral and overall health. For both elderly men and women, fish and leafy vegetables were the most preferred side dishes. Bread, rice cake, and beverage-type foods were also preferred for snack development. Disease status of the elderly was significantly related with their preference for food development. For instance, those with diabetes were more likely to ask for anti-diabetic diets. The most important factor for the elderly in choosing food was nutritional balance, and less than 3,000 won was cited as an affordable price. The results could be utilized as basic data to develop foods for the elderly.

• The Korean Journal of Ecology
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• v.24 no.2
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• pp.101-109
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• 2001

We created an environmental forest on the basis of ecological design around the incineration plant of Jindo Engineering and Construction Co., Ltd., which is located in Jeongwang-dong, Siheung-si, Kyunggi-do. To get ecological information of this site, physico-chemical properties of soil on salt marsh, which is located close to the syudy site and of forest soil transported from other sites for ecological restoration were analyzed. Texture of salt marsh and transported soils were loam and sandy loam, respectively. pH, organic matter, T-N, available P, and exchangeable K and Na contents of salt marsh and transported forest soils were 6.7 and 5.4, 4.1 and 0.4%, 1.0 and 0.3mg/g, 46.7 and 6.8ppm, 521 and 207ppm, and 3.8 and 0.5mg/g, respectively. Introduced plants were selected among the dominant species of forests and the species composing the potential natural vegetation around the present study site. Those plants were selected again by considering the tolerances to air pollution and to salt, and their availability. Selected trees were Pinus thunbergii, Sophora japonica, Celtis sinensis, Quercus aliena, Q. serrata, Q. dentata, and Q. acutissima. Selected sub-trees were Albizzia julibrissin, Koelreuteria poniculata, and Styrax japonica and shrubs were Rhododendron yedoense var. poukhanense, R. mucronulatum, Callicarpa japonica, Euonymus alatus, E. japonica, and R. schlippenbachii. On the other hand, introduction of herbs was not considered except for Liriope platyphylla, which was ornamentally planted in one site. Planting bed of mound type was adopted to provide the fine drainage system. Mound was designed to furnish litter, A, B, and C layers simuating the profile of forest soil. Slope of mound was mulched by rice straw of 2cm in thickness to prevent for sliding of litter and soil in cases of strong wind or heavy rain. Height of mound was designed to secure more than 1 m by combining A and B layers. Narrow zones, in which mound with stable slope degree cannot be prepared, was designed to equip the standard soil depth with the introduction of stone for supporting. On the other hand, plants with shallow root system were arranged in some zones, in which satisfactory soil depth cannot be ensured. Plants were arranged in the order of tree, sub-tree, and shrub from center to edge on the mound to make a mature forest of a dome shape in the future. Dispersion of plants was designed to be random pattern rather than clumped one. Problems on creation of the environmental forest by such ecological design were found to be management or inspection by non-specialized project operators and inspecting officers, and regulations for construction without ecological background. Alternative plans to solve such problems were suggested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.859-864
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• 2016

The study investigated the physicochemical and sensory characteristics of Tarakjuk added with various concentrations of Stachys sieboldii Miq root. Tarakjuk prepared by addition of 0, 10, 20, and 30% powder to rice flour basic formulation. The spreadability and moisture content of Tarakjuk increased with addition of Stachys sieboldii Miq root powder, whereas viscosity decreased with addition of Stachys sieboldii Miq root powder. The pH of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas acidity increased. The lightness of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas redness and yellowness increased with addition of Stachys sieboldii Miq root powder. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of Tarakjuk significantly increased as Stachys sieboldii Miq root powder content increased (P<0.05). The results of the sensory evaluation showed that the flavor and taste of Tarakjuk were not significantly different among the samples. Appearance, aftertaste, texture, and overall acceptability showed the highest scores for Tarakjuk containing 10% Stachys sieboldii Miq root powder. Based on the results of this study, Tarakjuk added with 10% Stachys sieboldii Miq root was determined to be optimum for its good characteristics and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.982-987
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• 2012

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.173-179
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• 2007

The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk We examined the effects of fermentation agent and fermentation temperature on the quality characteristics of Bori-sangoedduk a traditional dduk(rice cake) from Jeju, Korea. Bori-sangoedduk was prepared by mixing wheat flour, barely flour, and Borisul or Takju as the fermentation agent the mixture was then fermented at 30, 35, and $40^{\circ}$C. for 3 hr, and steamed. The L- value of the Takju group was higher than that of the Borisul group, and the samples fermented at $30^{\circ}$C in each group had higher than L-values than those fermented at $35^{\circ}$C and $40^{\circ}$C . The a- and b-values did not differ significantly by the fermentation agents and fermentation temperatures. The loaf volume of the Borisul group was higher than that of the Takju group however, there were no significant differences according to fermentation temperature. The values of hardness, springiness, and cohesiveness were lower in the Borisul group than in the Takju group due to a greater number of pores and surface cracks. Hardness, springiness, and cohesiveness values were highest at fermentation temperatures of 30, 35, and $40^{\circ}$C , respectively, in both groups, compared to samples at other temperatures. In the acceptance test, the Takju group was preferred over the Borisul group for appearance, texture, taste, flavor, and overall preference. There were also statistically significant preferences in taste, flavor, and overall preference for samples fermented at $40^{\circ}$C , in both groups, compared to those fermented at $30^{\circ}$C and $35^{\circ}$C. In the descriptive test, there were no differences in color according to fermentation agent and fermentation temperature, however, the Takju group was shinier than the Borisul group. In addition, the Takju group was harder and springier than the Borisul group, and had less sour taste and flavor than the Borisul group. Finally, in terms of overall preference, we found that Bori-sangoedduk made with Takju and fermented at $40^{\circ}$C for 3 hr was the best formula, due particularly to its taste and flavor.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.440-448
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• 1990

To obtain the basic information an seed quality improvement in sesame, protein content of 114 varieties and amino acid composition of 12 varieties was analyzed. Protein content showed the vaietal difference ranged 20.6-30.2% and the mean was 24.72%. The highest variety in protein content was PI158066 (30.2%) originated from U.S.A. Protein content of Korean local varieties were highest among original group analyzed. Seed coat texture and seed coat color affected to protein content so, smooth type was higher than rough type in protein content, and black seeded varieties showed the hight protein content. Amino-acid composition of sesame was uneque in balance and higher than FAO reference. Total amino-acid of variety PI258372 was highest as 25.03%. Essential amino-acid (EAA) /total amino-acid(TAA) ratio of sesame was higher as 42-58.2% than soybean, corn, rice, peanut. Korean local variet 'Samcheck' showed best quality in amino-acid composition as 58.2% in EAA/TAA ratio with high tyrocin and lysine. Total amino acid content was high in order of Korean local '||'&'||'gt; introduced '||'&'||'gt; Korean bred varieties.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.340-348
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• 2008

The purpose of this study was to develop new method for the manufacture of Yukwa, a Korean oil-puffed rice snack with a soft texture, using a far infrared ray electric roaster. The Yukwa base is traditionally expanded using oil, but the Yukwa base tends to develop unpleasant rancid odors or off-flavors during storage. In this study, the DPPH radical scavenging activity of mugwort powder was evaluated. Baked and fried Yukwa samples were added with 0.5, 1.0, 1.5, and 2.0% of mugwort powder and left untreated as a control, and then tested for moisture content, expansion rate, color, hardness, and sensory evaluations. The samples with higher concentrations of mugwort powder, evidenced a more profound tendency toward DPPH radical scavenging activity. The moisture content of Yukwa dough tended to increase with the addition of mugwort powder. As the mugwort powder content increased, the moisture contents of the Yukwa base and the Baked Yukwa increased. The moisture content and expansion rates of the fried Yukwa did not differ significantly. The samples containing the mugwort power evidenced a lower expansion rate than was observed in the control group. The lightness of the baked and fried Yukwa was reduced with increased mugwort powder content. The greenness of the baked and fried Yukwa was at a minimum upon the addition of 2.0% mugwort powder. The yellowness of the baked Yukwa did not differ significantly between the samples. As the mugwort powder content increased, the yellowness of the fried Yukwa increased. The hardness of the baked and fried Yukwa tended to increase with the addition of mugwort powder. In the sensory evaluations, the baked Yukwa scored higher than the fried Yukwa, and all of the sensory characteristics of baked Yukwa scored highest in the samples without mugwort powder, but also scored fairly well with 1.0 and 1.5% mugwort powder. In conclusion, these results demonstrated that 1.0～1.5% of mugwort powder should be added to Yukwa baked in a far infrared ray electrical roaster in order to optimize physiological functions and keep overall acceptability reasonably high.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.331-336
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• 2006

High purity ${\gamma}$-oryzanol was obtained from rice bran and added at 0.05%, 0.10% or 0.20% (w/w) to pork sausages. Sausages containing ${\gamma}$-oryzanol showed higher CIE $L^*\;and\;a^*$ color values than the control (p<0.05). Sausages containing ${\gamma}$-oryzanol had significantly lower hardness and chewiness in textural properties than the control (p<0.05) when determined by Instron testing machine. However, there were no differences in cohesiveness and springiness between the control and the sausages containing ${\gamma}$-oryzanol. Sausages containing >0.05% of ${\gamma}$-oryzanol had significantly lower thiobarbituric acid reactive substances (TBARS) values than the control since 12 days of storage when sausages were aerobically stored at $4^{\circ}C$ for 18 days (p<0.05). Thus, ${\gamma}$-oryzanol may have a potential application for the sausage products to inhibit lipid oxidation when used at >0.05%.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.65-74
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• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.