• Journal of Nutrition and Health
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• v.8 no.1
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.

• Food Science and Preservation
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• v.20 no.5
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• pp.621-627
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• 2013

This study was conducted to investigate the effect of Curcuma longa L. powder (CLP) on the quality characteristics of a dumpling shell. Dumpling shell samples were prepared with wheat flour and different amounts of CLP were added to them, after which their instrumental characteristics and sensory evaluation were investigated. The gelatinization temperature of the CLP-wheat flours composite increased, whereas its initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity all fell with the increasing CLP content, as measured via amylography. As increasing amounts of CLP were added, the L value decreased, whereas the a and b values increased. With regard to the textural characteristics, the CLP additive became harder, more cohesive and adhesive, and less springy. The DPPH free radical scavenging activity increased significantly as the CLP content increased (p<0.05). Overall, the dumpling shells with 3% CLP were preferred over the other samples, as tested via sensory evaluation.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.267-280
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• 2015

This study was carried out to evaluate the quality characteristics of Takju, Yakju, Spirit made by various cereal Nuruks which were made by Jokuk(whole wheat), Bunkuk(wheat flour), Maekkuk(whole barley). pH, Brix, cell number of yeast, alcohol content, flavors, organic acid, and sensory evaluation of brews were employed to analyze current study. Results showed that pH value of brews during fermentation decreased, while Brix value increased. In addition, alcohol contents increased up to 11 day's fermentation, but there were no significant differences among Jokuk, Bunkuk and Maekkuk(p<0.05). Cell numbers of yeast dramatically increased up to 5 day's fermentation, and then decreased. After 13 day's fermentation cell numbers of yeast were similar among Jokuk, Bunkuk and Maekkuk. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in all brews, however fusel oil level was 494.65 mg/L in Maekkuk, and 525.4 mg/L in Bunkuk. Lactic acid showed the highest level in organic acid analysis. Furthermore, Jokuk and Maekkuk showed highest score in Takju, Maekkuk showed highest score in Yakju in sensory evaluation, although Jokuk, Bunkuk, and Maekkuk revealed similar score in spirit.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.547-554
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• 2010

Low-molecular-weight glutenin subunit (LMW-GS) in common wheat (Triticum aestivum L.) is important for quality processing of bread and noodles. The objectives of this study were to clarify the composition of LMW-GSs and to identify their corresponding proteins. Using LMW-GS specific primers we cloned and characterized 43 LMW-GS genes in the wheat cultivar 'Jokyoung'. Some of these genes contain polypeptides different in size due to the presence of various deletions or insertions within repetitive and glutamine-rich domains. The comparison of deduced amino acid sequence of the LMW-GS genes in Jokyoung with that of 12 groups LMW-GSs of wheat cultivar Norin 61 showed that the deduced amino acid sequences were nearly the same to LMW-GS groups of 1, 2, 3/4, 5, 7, 10 and 11. All LMW-GS genes contain eight cysteine residues, which are conserved among all of the typical LMW-GS sequences. The relative positions of cysteine residues are also conserved, except those of the first and seventh. Based on phylogenetic analysis, the 43 sequences with the same N-terminal and C-terminal amino acid sequences were clustered in the same group. To identify the proteins containing the corresponding amino acid sequences, we determined the N-terminal amino acid sequence of 7 spots of LMW-GSs of Jokyoung separated by two-dimensional gel electrophoresis (2DE). Of them, Glu-B3 (LMW-m and LMW-s) and Glu-D3 (LMW-m) were detected in two and three spots, respectively and the others were not clear. Collectively, we classified diverse LMW-GSs and identified their corresponding protein products. These results will be helpful in breeding programs for improvement of wheat flour quality.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.300-300
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• 2017

'Saemimyeon' a Tongil-type rice variety (Indica ${\times}$ Japonica), which contains high amylose contents is suitable for rice noodle production. Nowadays, the major parts of rice processing industry that includes products like rice flour and noodles are expected to partially replace wheat flour market. The volume of rice noodle market is getting bigger and can contribute to the rice surplus and farmer's income. This study was carried out to promote productivity and flour-making quality of 'Saemimyeon' by finding the most suitable transplanting and harvesting times. The transplanting days used were May $10^{th}$, May $17^{th}$, May $24^{th}$, May $31^{th}$, June $7^{th}$ and June $14^{th}$ and the planting distance used was 30 x 12cm. In addition, harvesting time was determined by days after heading time (40, 45, 50, 55 and 60 days). The field experiment was conducted at the experimental field in Miryang (Southern plain area of Korea) from 2015 to 2016. Our results suggest that the optimum transplanting days were from May $24^{th}$ to May $31^{th}$ which resulted to an average yield of 748~751kg/10a. Interestingly, yield was sharply decreased below 700kg/10a before May $10^{th}$ and after June $7^{th}$. The average grain filling rate before May $31^{th}$ was more than 83% but it declined to 75% after June $7^{th}$. The average temperature ranges from heading time to harvesting time was $ 21\sim25^{\circ}C$ and the estimated optimal temperature was $23.4^{\circ}C$ which is similar to May $24^{th}$ by regression equation. We found that the optimal harvest time was 45~50 days after heading time. It is hypothesized that low temperature at seed maturation time caused the lower grain filling rate therefore 'Saemimyeon' need to be transplanted before May $31^{th}$ for higher productivity. We found no statistical variation in amylose contents among experimental plots (28.2~30.4%). We conclude that the productivity of 'Saemimyeon' highly depends on temperature that is critical for grain filling stage controlled by transplanting time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Korean Journal of Breeding Science
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• v.41 no.1
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• pp.44-50
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• 2009

"Sukang", a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Suwon266" / "Asakaze" during 1994. "Sukang" was evaluated as "Iksan312" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial test between 2006 and 2008. "Sukang" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Sukang" were similar to "Keumkang". Culm and spike length of "Sukang" were 90 cm and 8.1 cm, longer culm length and similar spike length compared to "Keumkang" (80 cm and 7.9 cm, respectively). "Sukang" had similar test weight (819 g/L) and lower 1,000-grain weight (40.2 g) than "Keumkang" (813 g/L and 44.9 g, respectively). "Sukang" showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the high ridge (4.5%) and rate of pre-harvest sprouting (0.2%) than "Keumkang" (21.9% and 30.4%, respectively). "Sukang" had lower flour yield (71.1%) and higher ash content (0.45%) than "Keumkang" (74.1% and 0.42%, respectively). "Sukang" showed lower lightness (89.13) and higher yellowness (10.93) in flour color than "Keumkang" (90.02 and 9.28, respectively). It showed higher protein content (12.8%) and gluten content (11.1%) and lower SDS-sedimentation volume (56.8 ml) and mixing time of mixograph (2.6 min) than "Keumkang" (11.9%, 10.2%, 62.3 ml and 4.7 min, respectively). Fermentation properties, amylose content and pasting properties of "Sukang" were similar to "Keumkang". "Sukang" showed different compositions in high molecular weight glutenin subunits (HMW-GS, $2^{\ast}$, 13+16, 2+12) and puroindolines (pina-1b/pinb-1a) compared to "Keumkang" ($2^{\ast}$, 7+8, 5+10 in HMW-GS and Pina-1a/Pinb-1b in puroindolines, respectively). "Sukang" showed lower hardness (4.53 N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) compared to "Keumkang" (4.65 N, 0.93 and 0.64, respectively). Average yield of "Sukang" in the regional adaptation yield trial was 5.34 MT/ha in upland and 4.72 MT/ha in paddy field, which was 4% and 1% lower than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Sukang" would be suitable for the area above $-10^{\circ}C$ of daily minimum temperature in January in Korean peninsula.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.130-136
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• 2009

"Hanbaek", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Shan7859/Keumkang"//"Guamuehill" during 1996. "Hanbaek" was evaluated as "Iksan314" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial between 2006 and 2008. "Hanbaek" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Hanbaek" were similar to that of "Keumkang". Culm and spike length of "Hanbaek" were 89 cm and 9.0 cm, which longer culm length and spike length than "Keumkang" (80 cm and 7.9 cm, respectively). "Hanbaek" had lower test weight (797 g) and higher 1,000-grain weight (47.7 g) than "Keumkang" (813 g and 44.9 g, respectively). "Hanbaek" showed resistance to winter hardiness and susceptible to pre-harvest sprouting, which lower withering rate on the high ridge (4.4%) and higher rate of pre-harvest sprouting (47.9%) than "Keumkang" (21.9% and 30.4%, respectively). "Hanbaek" had similar flour yield (74.4%) to "Keumkang" (74.1%) and higher ash content (0.45%) than "Keumkang" (0.42%). "Hanbaek" showed lower lightness (89.13) and similar redness and yellowness (-0.87 and 10.93) in flour color than "Keumkang" (90.02, -1.23 and 9.28, respectively). It showed similar protein content (12.8%) SDS-sedimentation volume (63.0 ml) and gluten content (10.8%) to those of "Keumkang" (11.9%, 62.3 ml and 10.2%, respectively). It showed lower water absorption (59.6%) and mixing time (3.8 min) in mixograph and higher fermentation volume (1,350 ml) than those of "Keumkang" (60.6%, 4.7 min and 1,290 ml, respectively). Amylose content and pasting properties of "Hanbaek " were similar to those of "Keumkang". "Hanbaek" showed same compositions in high molecular weight glutenin subunits (HMW-GS, 2*, 13+16, 2+12), granule bound starch synthase (Wx-A1a, Wx-B1a, and Wx-D1a) and puroindolines (Pina-D1a/Pinb-D1b) compared to "Keumkang". "Hanbaek" showed lower hardness (4.22N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) to those of "Keumkang" (4.65N, 0.93 and 0.64, respectively). Average yield of "Hanbaek" in the regional adaptation yield trial was 5.98 MT/ha in upland and 5.05 MT/ha in paddy field, which was 8% and 6% higher than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Hanbaek" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Journal of Life Science
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• v.24 no.6
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• pp.618-625
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• 2014

Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, making it less suitable than wheat for many food products such as bread and noodles. The high-molecular weight glutenin subunits (HMW-GS) of wheat play a crucial role in determining the processing properties of the wheat grain. This paper describes the development of marker-free transgenic rice plants expressing a wheat Glu-Dy10 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using Agrobacterium-mediated co-transformation. Two expression cassettes, consisting of separate DNA fragments containing Glu-1Dy10 and hygromycin phosphotransferase II (HPTII) resistance genes, were introduced separately into Agrobacterium tumefaciens EHA105 for co-infection. Each EHA105 strain harboring Glu-1Dy10 or HPTII was infected into rice calli at a 3: 1 ratio of Glu-1Bx7 and HPTII. Among 290 hygromycin-resistant $T_0$ plants, we obtained 29 transgenic lines with both the Glu-1Dy10 and HPTII genes inserted into the rice genome. We reconfirmed the integration of the Glu-1Dy10 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the Glu-1Dy10 in transgenic rice seeds were examined by semi-quantitative RT-PCR and Western blot analysis. The marker-free plants containing only the Glu-1Dy10 gene were successfully screened in the $T_1$ generation.

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.1
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• pp.28-42
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• 2009

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.