• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.1
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• pp.79-88
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• 2008

The production of bioethanol, which is one of the alternative fuel, cause the various problem such as agflation in human society. As a substitute for the feedstock, lignocellulosic biomass have a big potential. However, bioethanol production with cellulosic material is not commercialized due to high cost. Thermochemical pretreatment to improve the rate of enzyme hydrolysis and increase the recovery of fermentable sugar, is required in order to achieve the cost down in bioethanol production. In this study, various problems and technologies for pretreatment is introduced. Acid hydrolysis, alkali hydrolysis, steam explosion, organosolv process, ammonia explosion, and wet oxidation pretreatment remove lignin and hemicellulose, and reduce cellulose crystallinity. Optimization of pretreatment process on various sources of lignocellulosic biomass such as softwood, hardwood, and straw should be performed.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.147-160
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• 2013

This research investigates the quality characteristics of bread added with honey. The overall effects of honey on white pan bread were examined in terms of mixograph, fermentation rates, pH levels, TPA, colorimeter, water activity, hardness and moisture content of bread through different storage periods(1, 2, 3 days) using sensory evaluation. According to mixograph, all the samples were found to be proper between 3 and 5 minutes of peak time and their peak values were at the level of 60%. Also, HL100 had the highest fermentation rate and fermentation persistence from 60 min to 135 min. HL100 showed the lowest pH level in ingredient, dough, fermentation and crumb, and the highest specific volume. TPA analysis showed that HL100 had the lowest hardness and the highest springiness of all. And HL100 was the lowest in hardness(i.e. highest in softness) and had the highest moisture content after storage of 72 hours. Preference test showed that HL100 got the best texture, flavor, mouth feel, taste and overall acceptance. In these results of experiment, honey affects the quality of dough and bread, and liquid honey could be used as a substitute for sugar in breadmaking.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.45-54
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• 2002

Ninety lactating goats (Bachthao, Barbary, Beetal and Jamnapary breeds) were used in an experiment to investigate the replacement value of the tree fodders Flemingia (Flemingia macrophylla) and Jackfruit (Artocarpus heterophyllus). The foliages were used to replace the concentrate in diets based on chopped whole sugar cane (Sacharatum sp.), Para grass (Brachiaria mutica) and dried cassava root (Manihot esculanta). The concentrate was replaced by foliage of Jackfruit or Flemingia at 0%, 20%, 40%, 60% and 80% based on the crude protein (CP) content in the concentrate and foliages, respectively. Average milk yield was 1,617 g/day for goats fed Jackfruit compared to 1,532 g/day for those fed Flemingia. Increasing amounts of Flemingia foliage resulted in reduced dry matter intake and decreased milk yield but milk composition (CP, casein and fat content) was similar up to 60% replacement. Flemingia showed a poor potential as a supplement for lactating goats and replacement levels should not exceed 20% of the protein in the concentrate or 7.5% of the dry matter in the diet. With respect to the combination of milk production and net return over the control a CP replacement rate of 20% was the most promising. For Jackfruit there was similar feed intake and milk yield at a replacement level of 20% of CP in the concentrate (9.2% of DM intake) compared to the control diet. Milk yield at the level of 40% replacement (15% of the DM) in the diet was slightly reduced. Up to a level of CP replacement rate of 60% (21% DM in the diet) can be suggested for on-farm testing as a higher net return over the control was obtained on station.

• Korean Journal of Agricultural Science
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• v.47 no.1
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• pp.11-18
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• 2020

Eggs are likely to be used in agriculture because they can provide enough nutrients for crop growth. Statistics show that a large number of eggs are lost due to breakage before reaching the final consumer. The purpose of this study was to make a natural liquid fertilizer as a substitute for chemical fertilizers using broken eggs as a resource and to evaluate the efficiency of the formulated fertilizer. To make the liquid fertilizer, the broken eggs and distilled water were mixed at ratios of 6 : 4 and 4 : 6. Then, effective micro-organisms (EM) and sugar were added, and the mixture was fermented. The temperature and electrical conductivity (EC) increased gradually with the fermentation while the pH decreased. When evaluated following the seed germination index method of the compost, it was found that the fertilizer matured 10 days after the beginning of the experiment. The growth experiment was conducted with lettuce in which the fermented liquid fertilizer was compared with a commercial liquid fertilizer. The 6 : 4 treatment produced plants with the densest fresh shoot and roots weighing 41.6 and 4.6 g, respectively. The number of leaves (12.3 per plant) was also the highest for the 6 : 4 treatment. Soil analysis showed that the soil pH was improved, and the soil organic matter was increased in the fermented liquid fertilizer treatment.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1092-1096
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• 1998

This work was to study the possibility of using germinated colored rice as a raw material for sikhe. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at 15, 20, 25 and $30^{\circ}C$ for upto 10 days. The higher the germination temperature, the higher the germination speed, the rate of increase in ${\alpha}-amylase$ activity, and the rate of increase in extract and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The germination speed of colored rice was lower than that of brown rice at $25^{\circ}C$. The germinated colored rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice for the nutritional purpose.

• Korean Journal of Community Nutrition
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• v.9 no.3
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• pp.315-325
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• 2004

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16-19 years old high school male student, 20-29 years old female who have job or college students, 20-29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to $\graction one-Third$ of RDA, while the energy level to $\fraction one-quarter $ of RDAs. Most Sequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.301-301
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• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.98-108
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• 1974

Fourteen varieties of Korean chestnut were subjected to the test of adaptability for processing and the possibilities of colored products development. The fruit size of Korean chestnut ranged $11{\sim}18g$ and these small fruits could not be expected to be utilized for the processing of Marron glaces which requires larger size as $25{\sim}30g$. As the storge period is extended the discoloration tendency of chestnut flesh was increasingly developed, however, the fresh chestnut has shown layer-separating phenomenon and ragged surface of fruit which delivers disagreeable appearance to the finished product. The principal factors of discoloration occurred during processing were the behavior of tannin and darkening rate shown on flesh differed each other among varieties; the Chukpa and Yuma variety have exhibited the most serious discoloration and the Taab-b variety, the lightest. Taab-b variety in this connection could be expected to be available for Kanroni processing. For the industrialization of chestnut processing the flame-scorched peeling method is advisable. The capacity of this method is proportional to the square of scorching radius and highly flexible in controlling its performance. As for the processing of colored product, the sugar dehydration and coating and the sugar penetration method demand further study in basical views; however, the canned product of chestnut-redbean has shown the possibility of being utilized as a substitute for or paralleled use with the sugar-syruped canned product which so far has been considered as the only item of export to Japan.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.570-577
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• 2000

Korean duok has a many kinds of shape and cooking preparation and they were improved variably Also they were famous for special festival food and theirs demand are becoming popular. Since theirs retrogradation are degraded its taste and texture during the storage which should be resolved in most food industry. There is a possibility that storage temperaure and additives may involve in retrogradation. Recently Shon et al. reported that some sugar alcohols was effective for reducing it. We can search a kinds of additives, trehalose which can protect from shocks by freezing or heating. Furthermore they emphasized the trehalose can act as substitute for bound water in dehydration situation, and trehalose more effective than oligosaccharide or sugar alcohol. Therefore we tried to exam the changes of many characteristics of glutinous and rice duck with 2 levels trehalose in the storage.

• Korean Journal of Organic Agriculture
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• v.27 no.1
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• pp.33-44
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• 2019

This study was initiated to find possibility of substitute of gibberellin acid and to prevent negative girdling effect such as slow growth of 'Niitaka' (Pyrus pyrifolia Nakai) trees, a major pear cultivar, at harvest and at 60-, 90-, and 120-d after storage. Seasonal wiring with 3.0-mm-diameter were applied on the main branch at 70, 80, 90, 110, and 130 days after full bloom (DAF) to compare the fruit quality and storability. Fruit weight and sugar contents were the greatly increased by the wiring treatment at 110 DAF, with the lowest values observed for the wiring at 70 DAF. All the wiring treatments reduced fruit acidity but did not affect fruit firmness. a-value on fruit skin was the highest for wiring at 110 DAF and 130 DAF, advancing fruit ripening. The lowest fruit weight loss was occurred at wiring at 110 DAF. a-value on fruit skin was the highest for wiring at 90 DAF and 110 DAF. Wiring at 80 DAF the most increased floral bud diameter, resulting in the lowest L:D ratio of 1.74 observed. As for the mineral nutrients concentrations of floral buds, the concentration of K (0.63%) and Mg (0.31%) were the highest after 80 DAF wiring treatment, whereas Ca and P concentrations did not differ among treatment plots. The leaf K concentrations was the highest in the 130-day wiring treatment (0.76%) and in the control plot (0.78%), whereas there was no significant difference in the concentrations of either Ca or P among treatment plots. Short periods of wiring increased foliar Mg concentrations. In floral buds, carbohydrates showed a tendency for accumulating at a lower concentrations (7.75%) after 70 DAF wiring treatment, which was a relatively short treatment period. On the other hand, the carbohydrate concentrations in leaves showed a tendency for accumulating at lower concentrations after 130 DAF wiring treatment (2.51%), which is a long treatment period, and in the control plot (2.43%). Wiring increased the size and sugar content of fruits, and influenced fruit storability. For the wiring treatment period was delayed, the carbohydrate concentration in flower buds showed curvilinear correlation and the negative correlation with the carbohydrate in leaf tissue.