• Korean journal of food and cookery science
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• v.10 no.3
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• pp.225-231
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• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.853-859
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• 2011

We developed and investigated sugar-soaked black soybean snack (SSBSS) to increase the availability of black soybean. The most desirable moisture contents and texture properties of hardness and gumminess in preparing SSBSS were obtained at a sugar concentration of $40^{\circ}brix$ for the first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process. Sensory evaluation also showed that SSBSS prepared with $40^{\circ}brix$ for first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process was graded higher than the other samples in all questionnaires. Prepared SSBSS had a final moisture content of $5.50{\pm}0.39%$, crude protein content of $16.25{\pm}0.07%$, and crude lipid content of $34.26{\pm}3.95%$. The ash and carbohydrate contents of SSBSS were $0.51{\pm}0.05%$ and $43.48{\pm}0.01%$, respectively, and the final glucose content was $10.20{\pm}0.10^{\circ}brix$. GABA concentration was $15.24{\pm}1.47\;mg$/g and the contents of daidzein, genistein, daidzin, and genistin were $695.7{\pm}6.08\;{\mu}g$/g, $810.6{\pm}3.9\;{\mu}g$/g, $755.8{\pm}39.6\;{\mu}g$/g, and $1640.7{\pm}390.8\;{\mu}g$/g, respectively. In addition, the phenolic compound and flavonoid contents in SSBSS were $0.16{\pm}0.01$ and $2.33{\pm}0.40\;mg$/g, respectively.

• Journal of Environmental Science International
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• v.25 no.6
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• pp.749-756
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• 2016

This study shows how the growth of the top part of plants cultivated using the single-row strawberry method, with 12 cm plant spacing, as well as that of plants cultivated through conventional planting, is characterized by the presence of many leaves in the first flower cluster harvest. The leaf area and crown diameter were the largest in the 12 cm spacing method. The hight top fresh weight (59.2 g) was detected wen the 12 cm spacing method was used followed by conventional planting and, 9 cm and 6 cm spacing method. The K and Ca contents in the first flower cluster were the highest when the 12 cm spacing method (2.0% and 2.1%, respectively) and conventional planting, (0.42% and 0.86%, respectively) were used, and these values were significantly higher than the K and Ca contents obtained using the other two methods. The N, P, Mg, Fe, and B contents show no significant differences across the planting methods. The sugar content of the first flower cluster fruits was the highest when the 12 cm spacing method was used, while the sugar content of the fourth flower cluster fruits was highest after conventional planting. Firmness was the highest in the first, third, and fourth flower clusters after conventional planting, while no significant differences were observed for the 6 cm, 9 cm, and 12 cm spacing methods. A yield of 25 g or above during November to December was observed to be the highest when the 12 cm spacing method was used, while a yield of 10-16 g was the highest when both the 9 cm and 12 cm spacing methods werw used. The yield of products in January-April was the highest when the 12 cm spacing and conventional planting methods were used, and total product yield was also the highest for these methods. A significant portion of non-marketable products (39 g) was obtained when the conventional planting method was used.

• Korean Journal of Plant Tissue Culture
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• v.26 no.3
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• pp.205-209
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• 1999

Chinese foxglove(Rehmannia glutinosa) is receiving much attention as one of the principal medicinal crops and the crud drug. This study was conducted to obtain the basic breeding information of Chinese foxglove derived from tissue culture. To compare plant characteristics between local variety and tissue cultured seedlings, plant growth and root yield has been investigated. In addition, catalpol and free sugar contents were also analized. The ability for the storage of root stock originated from tissue culture seedlings were better than that of local variety. The growth and root yield of in vitro propagated plants were superior to those of conventionally propagated plants. Root yield of 1-year-old and 2-year-old seedlings investigated 112% and 246% respectively than Seacheon local shows 384 kg/10 a. Although there were no significant different between tissue culture seedlings and conventionally propagated one, slight decline of component contents in tissue culture plants were still existed. Investigated sugar content among Seocheon local, 1-year-old tissue culture seedlings, and 2-year-old tissue culture seedlings were 1.86%, 1.21%, and 1.10% respectively. Catalpol content as one of standard materials indicates 0.46% in Seocheon local and 0.40% in tissue cultured ones.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.267-274
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• 2002

The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.

• Korean journal of applied entomology
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• v.9 no.1
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• pp.15-20
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• 1970

An investigation was carried out to know the relationship between resistance of rice varieties to blast disease and the chemical components, especially total nitrogen and total sugars, in the rice plants. The results sic summarized as follow: 1) The nitrogen contents in the resistant variety were less than those of susceptible one, and sugar contents were reversed. Accordingly, the C/N ratio in the resistant variety was higher than that obtained by susceptible one. 2) The free amino acids contents, especially, Glutamine, Valine, Leusine and Iso-leusine, in the resistant varieties were more than those of the susceptible varieties. 3) The starch synthetic activity of rice leaves in the resistant varieties was higher than that of susceptible one in fructose and glucose solutions, but it was reversed in sucrose solution. 4) When more nitrogen was dressed, the total nitrogen content of rice leaves was increased than the ordinary dressing. The rate of increase in nitrogen content in resistant variety was lower than those of the susceptible. The total sugar content of rice plants dressed more nitrogen was decreased at early tillering stage, but increased at maximum tillering stage. It seemed that the rate of increase of total sugar in the resistant variety was higher than those of the susceptible.

• Korean Journal of Breeding Science
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• v.42 no.2
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• pp.151-156
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• 2010

The mutants of sugary-2 (su-2), floury (flo), shrunken-1 (shr-1), and dull-1 (du-1) were crossed to waxy (wx) to produce $F_2$ seeds. Chi-square analysis on the segregating ratio of the $F_2$ seeds revealed that flo, su-2, and shr-1 were independently transmitted with wx, while wx was epistatic over du-1. The floury and sugary-2 were crossed to Hwasunchalbyeo, a waxy variety, and then the $F_4$ of floury-waxy and sugary-2-waxy seeds were developed, respectively. As the parents phenotypes of sugary-2 and floury, the grains of these two lines showed lower hardness and grain weight than normal grain of Hwacheongbyeo. For alkali digestive value (AVD), the sugary-2-waxy showed lower ADV than Hwacheongbyeo. For the gel consistency of grain flours, the floury was medium like Hwacheongbyeo, while those of the sugary-2, floury-waxy, and sugary-2-waxy were soft like Hwasunchalbyeo. The amylose contents in the grains of the sugary-2 and floury were decreased to ~15% whereas that of Hwacheongbyeo was 19.1%. All the lines showing waxy endosperm (Hwasunchalbyeo, floury-waxy, and sugary-2-waxy) showed less than 4% amylose contents. Interestingly, the free sugar content in the brown rice was increased to 9.27% in the sugary-2-waxy, showing transgressive segregation phenomenon where the free sugar contents in its parents, sugary-2 and Hwasunchalbyeo, were 5.98% and 3.98% respectively. Also, the floury-waxy showed transgressive segregation phenomenon, containing 6.15% of free sugar content in the grains.

• Journal of Korean Society of Forest Science
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• v.96 no.5
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• pp.580-584
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• 2007

Actinidia arguta extracts obtained from three cultivars ('Sae-Han', 'Dae-Sung', and 'Chil-Bo') were assayed for their antioxidant properties and nutritional composition. Antioxidant activity of the extracts was evaluated using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic contents of the extracts were determined by the Folin-Ciocalteu method. Vitamin C (L-ascorbic acid) content measured by a colorimetric method and reducing sugar content estimated by dinitrosalicylic acid (DNSA) method. Crude extracts from A. arguta 'Sea-Han' showed the most potent radical-scavenging activity showing 86.55% at 10 mg/ml. The DPPH radical scavenging activity of extracts and solvent fractions from Sea-Han cultivar was in decreasing order of EtOAc fraction>BuOH fraction>$CH_2Cl_2$ fraction>hexane fraction, among which EtOAc fraction showed the highest antioxidant activity (87.51 % at 5 mg/ml). Total phenolic contents in A. arguta 'Sae-Han', 'Dae-Sung' and 'Chil-Bo', were 32.93, 28.23, and 25.60 mg/g, respectively. Vitamin C contents of them were 840.57, 578.81 and 730.10 ug/g, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.102-109
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• 2015

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.