This study aimed to assess the impact of livestock excreta discharged from an Intensive Livestock Farming Area (ILFA) on river water quality during a rainfall event. The Bangcho River, which is one of the 7 tributaries in the Cheongmi River watershed, was the study site. The Cheongmi River watershed is the second largest area for livestock excreta discharge in Korea. Our results clearly showed that, during the rainfall event, the water quality of the Bangcho River was severely deteriorated due to the COD, NH4-N, T-N, PO4-P, T-P, and heavy metals (Cu, Zn, and Mn) in the run-off from nearby farmlands, where the soil comprised composted manure and unmanaged livestock excreta. In addition, stable isotope analysis revealed that most of nitrogen (NH4-N and NO3-N) in the run-off was from the ammonium and nitrate in the livestock excreta. The values of δ15NNH4 and δ15NNO3 for the Bangcho River water sample, which was obtained from the downstream of mixing zone for run-off water, were lower than those for the run-off water. This indicates that there were other nitrogen sources upstream river in the river. It was assumed from δ15NNH4 and δ15NNO3 stable isotope analyses that these other nitrogen sources were naturally occurring soil nitrogen, nitrogen from chemical fertilizers, sewage, and livestock excreta. Therefore, the use of physicochemical characteristics and nitrogen stable isotopes in the water quality impact assessment enabled more effective analysis of nitrogen pollution from an ILFA during rainfall events.

본 연구에서는 미강을 다양한 가공식품소재로 활용하기 위해 추출용매와 북경, 한아름 및 자스민 3품종에 따른 미강추출물의 품질특성 및 항산화 활성을 확인하였다. 미강 3종 분말의 이화학적 특성에서 수분함량은 8.19-9.00%로 모두 유사하게 나타났으며, 색도 또한 L 값(50.06-55.18), a 값(2.35-2.97) 및 b 값(11.65-13.88)이 미강 품종에 따른 차이는 크게 나타나지 않았다. 미강 추출물의 수율은 4.67-9.60%로 나타났으며, 총 폴리페놀, 총 플라보노이드 및 총 단백질 함량은 각각 2.08-6.75 g/100 g, 4.08-5.18 g/100 g 및 12.57-18.46 g/100 g으로 나타났으며, 모두 북경 추출물에서 높게 나타났으나, 총 폴리페놀 및 총 플라보노이드 함량은 80% 에탄올 추출물에서, 총 단백질 함량은 열수 추출물에서 높게 나타났다. 항산화 활성을 확인하기 위해 진행한 DPPH, ABTS radical 소거활성, FRAP 활성 및 환원력은 0.5-5.0 mg/mL 농도로 진행하였으며, 모두 총 폴리페놀 및 총 플라보노이드 함량이 높게 나타난 북경, 한아름 및 자스민 추출물 순으로 높은 항산화 활성을 나타내었다. 이러한 결과는 북경 80% 에탄올 추출물에 항산화 물질이 많이 함유되어 있는 것으로 판단되며, 미강을 이용한 기능성 소재 및 생리활성 자원으로서의 활용 가능성을 확인하였다.

새싹삼의 유효성분 및 진세노사이드를 함유한 발효주 제조를 위해 3단계로 나누어 각 2일씩 발효 증량하면서 발효주를 제조 한 후 전처리 방법을 달리한 새싹삼(CO, 무첨가 대조군; GP 새싹삼 분쇄물 첨가; WEP, 새싹삼 물추출물; EEP, 새싹삼 효소분해 추출물)을 발효주의 총 무게 대비 6%씩 함유하도록 첨가하여 6일간 숙성시키면서 이화학적 특성을 분석하였다. 3단계까지의 담금 과정에서 알코올 함량은 담금 단계가 이어질수록 높아졌으며, pH는 낮아지고, 산도는 증가하는 경향이었다. 3단계 담금 후 6일간의 숙성 동안 알코올 함량은 서서히 높아졌으며, pH는 서서히 낮아지고 산도가 증가하였다. 숙성 6일 동안 환원당 함량은 감소하는 경향이었는데, 특히 숙성 2일에 급격하게 함량이 감소하였다. 총페놀화합물의 함량은 숙성이 진행됨에 따라 점차 증가하는 경향이었다. 발효주의 숙성 중 진세노사이드는 Re가 가장 높은 함량이었으며 다음으로 Rg1과 Rh1의 순으로 함량이 높았고, 그 외의 진세노사이드는 일부 시료에서만 검출되었으며, 그 함량도 낮았다. 숙성 초기의 진세노사이드 함량은 GP와 EEP가 WEP에 비해 더 높았으나 숙성기간의 경과와 더불어 점차 감소하여 숙성 6일후에는 WEP에서 총진세노사이드의 함량이 가장 높았다. 숙성기간 중 ABTS 라디칼 소거활성은 숙성 기간의 경과와 더불어 증가하는 경향이었으며, 숙성 6일에는 62.64-64.71%로 서로 간에 유의적인 차이가 없었다. 이상의 결과로부터 볼 때 담금이 진행 된 후 첨가된 새싹삼은 전처리 방법에 관계없이 발효주의 기초 품질에는 영향을 미치지 않았으나 진세노사이드 함량을 기준으로 볼 때 50℃ 정도의 저온에서 추출한 물추출물을 첨가하는 것이 가장 적절할 것으로 판단된다.

Engineered nanomaterials (ENMs) can be released to humans and the environment through the generation of waste containing engineered nanomaterials (WCNMs) and the use and disposal of nano-products. Nanoparticles can also be introduced intentionally or unintentionally into waste streams. This study examined WCNMs in domestic industries, and target nanomaterials, such as silicon dioxide, titanium oxide, zinc oxide, nano silver, and carbon nanotubes (CNTs), were selected. We tested 48 samples, such as dust, sludge, ash, and by-products from manufacturing facilities and waste treatment facilities. We analyzed leaching and content concentrations for heavy metals and hazardous constituents of the waste. Chemical compositions were also measured by XRD and XRF, and the unique properties of nano-waste were identified by using a particle size distribution analyzer and TEM. The dust and sludge generated from manufacturing facilities and the use of nanomaterials showed higher concentrations of metals such as lead, arsenic, chromium, barium, and zinc. Oiled cloths from facilities using nano silver revealed high concentrations of copper, and the leaching concentrations of copper and lead in fly ash were higher than those in bottom ash. In XRF measurements at the facilities, we detected compounds such as silicon dioxide, sulfur trioxide, calcium oxide, titanium dioxide, and zinc oxide. We found several chemicals such as calcium oxide and silicon dioxide in the bottom ash of waste incinerators.

In this study, we established the pre-treatment conditions that could increase the γ-aminobutyric acid (GABA) content during barley germination. In the process, three different barley samples were prepared, which differed in the pre-treatedment processes. The specimens were stored at 50 for 1 h after being kept in water at room temperature for 4 h (HKW sample), kept in sufficient water for 4 h (KW sample), or left untreated (CO sample). After the pre-treatment, the barely samples were germinated for 35 h. A sample was taken from each batch in 5-h intervals, extracted with water, and physicochemical characteristics and radical scavenging activity were measured. As a result, we found that the contents of phenolic compounds (18.02-30.63 mg/100 g) and flavonoids (1.87-4.63 mg/100 g) were higher in HKW, showing similar trends. Also the GABA contents in the HKW and KW samples were higher than that in the CO sample. Furthermore, the radical scavenging activities of DPPH and ABTS were the highest in the HKW sample, having values in the ranges of 58.49-77.40% and 54.57-88.10%, respectively. All in all, we found that in order to increase the antioxidative activity and GABA content of the barley samples, it would be suitable to pre-treatment the specimens after the post-immersion heat treatment. In addition, pre-treating the KW samples is appropriate only after immersion time. Lastly, the optimum germination time of the batches was found to be 20-25 h.

Background : Prepared Rehmanniae root (PRR) has been used as traditional medicine, and is one of the most important oriental herbal medicines. However, physical characteristics of PRR are not suitable for use in industry. This study was performed to suggest preparation method of PRR powder, and determine the physicochemical characteristics of PRR powder with different pre-freezing temperatures. Methods and Results : Moisture content, powder yield, particle size, bulk density, compressive stress, extraction yield, and 5-HMF content of PRR powders with different pre-freezing temperatures (-20℃, -40℃, -60℃, and -80℃) were analyzed, and correlation among these factors was determined. Powder yield increased and particle size decreased in a pre-freezing temperature-dependent manner from -20℃ to -60℃. Hausner ratio increased from 1.186 to 1.225 with decreasing temperature from -20℃ to -80℃, and compressive stress showed the opposite trend. Extraction yield and 5-HMF content were not significantly different between PRR and powder. Significant correlations were observed among pre-freezing temperature and physical characteristics (yield, particle size, hausner ratio, and compressive stress). Conclusion : These results suggest that pre-freezing temperature was important factors affecting physical characteristics of PRR powder, and the results of this study are industrially applicable to production of PRR powder.

스톡홀름협약은 2004년 발효되어 잔류성유기오염물질(POPs, Persistent Organic Pollutants)로 12종에 대한 생산 또는 사용에 대하여 금지하거나 제한하기 시작하였다. 2017년 현재 잔류성 유기오염물질로 관리되는 화합물은 총 28종으로 등재되어 있다. 브롬화난연제는 플라스틱, 텔레비전, 건축자재, 섬유 등 가연성 물질이나 재료에 첨가하여 발화방지 및 지연을 목적으로 사용하는 화합물이다. 본 연구 조사대상 시료는 5개 사업장에서 TV 후면하우징 플라스틱, 냉장고, 세탁기 혼합플라스틱, 자동차 실내등, 우레탄 폼 등 22건을 채취하였다. 채취한 시료를 절단/분쇄하여 분석용 시료로 사용하였다. 스크리닝 하기 위해 XRF(X-ray Fluorescence)로 측정하였다. 브롬화난연제 분석은 국제 전기표준기구 IEC 62321, 한국표준협회 KS M 1072, 일본 표준협회 JIS C 0950을 참고하여 분석하였다. 브롬화난연제 중 PBDEs, PBBs는 파쇄된 시료를 추출하여 GC/MS로 분석하였고, HBCD, TBBPA는 LC/MS로 분석하였다. 연구 결과 XRF 분석결과, 2000년 이전 TV 후면 하우징에서 Br 함량이 14.84~61.28%, 2000년 이후 것은 47.19~64.17%로 나타났고, 냉장고, 세탁기에서 Br 함량은 낮았다. PBDEs는 TV 후면하우징 플라스틱에서 주로 검출되었으며, 특히 deca-BDE가 높게 검출되었다. 자동차 카시트와 파쇄 잔재물에서는 주로 deca-BDE가 검출되었다. TBBPA는 TV 후면하우징 플라스틱에서 0.7 mg/kg~53.5 mg/kg, 세탁기와 냉장고 플라스틱에서 0.4mg/kg, 자동차 카시트에서 6.4 mg/kg, 706.5 mg/kg으로 검출되었다.

This study was performed in order to determine the effect of roasting (160 for 0, 30, 60, 90 min) on the physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla. With respect to Hunter’s color value, lightness and yellowness decreased roasting time increased. The difference (ΔE value) in lightness, redness and yellowness was 15.88 and 22.94 for 30 and 60 min. The 30 min roasted sample contained more soluble solid content (12.7 °Brix) than other samples. The pH and acidity of the 60 min roasted sample were 5.06 and 0.14%, respectively. The highest contents in reducing sugar and total phenolic compounds contents was obserned in the 60 min roasted sample (17.68, and 35.01 g/100 g, respectively), and flavonoid content was the highest in the 90 min roasted sample (10.53 mg/100 g). The crude saponin content of the 90 min roasted sample (21.90 mg/100 g) was higher than that of others samples (8.0-15.36 mg/100 g). Moreover, ginsenosides such as Re, Rg3, and Rh2, were detected, among which the Rh2 content was the highest. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (31.64-53.72%), 2,2'-azinobis(3-ethylbenzothiazoline)- 6-sulfonic acid (ABTS) radical scavenging activity (61.59-96.71%), and the ferric reducing antioxidant power (72.38-183.11%) were higher in the roasted samples than in the control group. As a result, we confirmed that roasting increased the amount of active compounds, which increased the yield of useful extract.

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

This study investigates, the physicochemical characteristics of Sengmaksan (SM) prepared with Liriope platyphylla (LP) that had been roasted for different times (0, 30, 60, and 90 min, denoted as S-0, S-30, S-60, and S-90, respectively) The Hunter’s color values such as lightness (L), redness (a), and yellowness (b) were the highest in S-0, while the lowest was found in S-90. The amount of soluble solid and reducing sugar content of S-60 were higher than the others. None of the samples exhibit significant differences in, their pH and acidity. The total content of phenolic compounds increased with the LP roasting time, but the total flavonoid and total anthocyanin contents of the SM decreased at the same time. The total ginsenoside (Ro, Rb2, Re, Rf, Rg1, Rg2, Rg3, Rh1, and Rh2) content did not show significant differences. The DPPH and ABTS radical scavenging activities increased according to the concentration, as well as with the LP roasting time. The ferric reducing antioxidant power (FRAP) showed trends similar to the radical scavenging activity, but it was more sensitive to the LP roasting time. From these results, the active ingredient in S-60 was higher, and the antioxidant activities of SM increased along with the roasting time of LP.

Background: Rehmanniae radix preparata (RRP) has been used as a traditional medicine and is one of the most important oriental herbal medicines. However, the physical characteristics of RRP are not suitable for use in industry. The present study was undertaken to determined the preparation method of RRP powder and the physicochemical characteristics of RRP powder by milling under different pre-freezing temperatures. Methods and Results: Moisture content, powder yield, particle size, bulk density, compressive stress, extraction yield, and 5-HMF content of PRR powders by milling with pre-freezing temperatures (−20, −40, −60, and −80℃) were analyzed, and correlation among these factors was determined. Powder yield increased and particle size decreased in a pre-freezing temperature-dependent manner from −20 to −60℃. The Hausner ratio increased from 1.186 to 1.225 with decreasing temperature from −20 to −80℃, whereas compressive stress showed the opposite trend. Extraction yield and 5-HMF content were not significantly different between RRP powder. Significant correlations were observed among pre-freezing temperature and physical characteristics (e.g., yield, particle size, Hausner ratio, and compressive stress). Conclusions: These results suggest that the pre-freezing temperature is an important factor affecting the physical characteristics of PRR powder and applicable to the industrial production of RRP powder

Background: Sancho oil extracted from Zanthoxylum schinifolium (Siebold & Zucc) is a useful edible oil that has been in use for a long time, but it is known to be susceptible to rancidity. Sancho oil purification can remove impurities to prevent rancidity. This study was performed in order to improve the quality of sancho oil and enhance its availability throughout the purification process. Methods and Results: Sancho oil extracted in Hadong, Korea was refined via the degumming and deoxygenation processes, following which we examined the changes in the polyphenol content, fatty acid content and antioxidant activity of the oil. Acetic acid was effective for deoxygenation of sancho oil and 2 N NaOH was effective for its deoxidation. The polyphenol content and antioxidant activity were reduced by the purification process. Saturated fatty acids contents did not vary with the degumming and deoxygenation processes, however the content of unsaturated fatty acids were slightly reduced. Conclusions: This study suggests that the process of sancho oil purification used in this study will contribute to the increased use and storage of sancho oil.

The purpose of this study was to evaluate the effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves. Actinidia leaves were dried at steam temperature of 350℃ and oven temperature of 150℃ for 40-200 sec. Moisture content and water activity decreased with increasing the drying time, while color values including L, a, and b values and total color difference (ΔE) increased as drying time increased. The relationship between moisture content and water activity showed an exponential fit with high correlation vlaue (R2=0.9909). Total phenolics and flavonoids content and antioxidant activity such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP assay of dried actinidia leaves increased with increasing the drying time up to 160 sec, but dramatically decreased at drying of 200 sec. The numbers of total areobic bacteria of leaves was not detected at drying time over 120 sec and coliform of all the samples was not detected. As a results, the superheated steam was an very effective drying method of increase to the nutritional and sanitary quality of dried Korean traditional actinidia leaves.

This study was conducted to examine the antioxidant activities and physiological activities of mixture extracts (Liriope platyphylla, Schizandra chinensis and Panax ginseng C.A. Meyer) with different extraction mixing ratios (MEC, 2:1:1; ME1, 1:2:1; ME2, 1:1:2; ME3, 1.34:1.33:1.33). The yield of extracts ranged from 25.33 to 33.87%. The total polyphenol and total flavonoid contents of ME1 extracts were 1.01 g/100 g, 0.07 g/100 g, respectively. The total sugar contents of MEC extract was 22.83 g/100 g, respectively. The DPPH and ABTS radical scavenging activities of ME1 extracts at 1,000 μg/mL were 26.79% and 21.08%. The superoxide radical scavenging and ferric-reducing antioxidant power of ME1 extracts at 1,000 μg/mL were 67.83% and 295.47 μM, respectively. The functionalities of extracts were investigated with L-132 and RAW264.7 cell lines. The extracts on different mixing ratios did not show the toxicity on L-132 and RAW264.7 cell line in 100-2,500 μg/mL. The ME1 extract of 1,000 μg/mL performed better than other extracts protective effects against oxidative stess in L-132 cells (81.22%) and the ME2 extract at 1,000 μg/mL decreased nitric oxide production by 7.48 μM which was more potent than other extracts. There results suggest that the ME1 extracts may be a useful functional food material in the food industry.

바이오매스의 저장 및 취급 여건은 바이오매스의 형태 및 종류에 매우 달라진다. 바이오매스의 종류는 매우 다양하며, 어떻게 저장하고 취급할지는 바이오매스의 특성에 따라 달라진다. 바이오매스의 저장시설은 어떠한 조건에서도 지속적인 원료공급, 자체 영양물질의 감소와 분해를 저감시키기 위한 것이다. 한편, 저장시설 내부에서는 저장물의 물리적, 생화학적, 생물학적 그리고 화학적 반응 등에 의해 내부 온도가 상승하고, 온도상승에 의한 자연발화에 의한 화재 및 폭발 등의 안전성이나, 곰팡이 생성 등의 위생적인 면에서 문제될 수 있다. 특히 저장기간 동안 또는 저장 후 바이오매스의 수분함량은 원료의 적합성과 밀접한 관계가 있다. 대부분의 목재 및 농업부산물과 같은 바이오매스는 4–50% 범위의 수분함량을 가지고 있으며, 음식물류 폐기물은 최대 94%의 수분함량을, 혼합 도시고형폐기물 중 유기물의 평균 수분함량은 53.7%의 수분함량을 나타낸다고 보고하고 있다. 일반적으로 에너지회수 시설에 사용되는 바이오매스는 수분함량이 낮아야 한다. 이에 본 연구에서는 현재 이용되고 있는 바이오매스 저장시설의 종류 및 형태, 그리고 발생 가능한 문제점에 대하여 조사하였으며, 저장 기간 동안 수분함량에 따른 바이오매스의 물리·화학적 조성 변화에 대하여 검토하였다.

GABA 함량이 증가된 섬애약쑥 발효물의 제조를 위하여 섬애약쑥 추출물을 15% 첨가하여 제조한 식혜에 MSG를 0, 0.25, 0.5 및 1.0% 첨가하고, Lactobacillus brevis(KI271266)를 접종하여 3일간 발효하면서 일자별로 시료를 취해 이화학적 특성을 분석하였다. 발효기간이 경과할수록 탁도는 점차 감소하였고, 명도와 황색도는 증가하였고, 적색도는 감소하는 경향이었다. 가용성고형분도 점차 낮아져 발효 3일에는 19.70-20.80 °Brix의 범위였다. 환원당의 함량은 MSG의 첨가량이 많을수록 더 높았는데, 발효기간이 경과할수록 감소하는 경향이었다. pH는 4.65-4.83이던 것이 발효 3일 후에는 3.15-3.68로 낮아졌다. MSG의 첨가농도가 높을수록 GABA의 함량도 높았으며, 발효기간이 경과할수록 그 함량도 증가하여 MSG 1.0% 첨가군에서는 354.38 mg/L로 가장 높은 함량이었다. Fructose, glucose 및 sucrose는 발효 전에 비해 3일간 발효 후에 50-67%가 감소하였다. 유기산 중 propionic acid, oxalic acid, citric acid 및 fumaric acid의 함량은 발효기간의 경과와 더불어 감소하였고, lactic acid, acetic acid, succinic acid의 함량은 점차 증가하였는데, lactic acid의 증가폭이 가장 컸다. 3일간 발효가 완료된 발효물 중의 총 페놀화합물의 함량 및 DPPH 라디칼 소거활성은 동일한 경향으로 MSG 0.5% 첨가군이 유의적으로 가장 높았고, 다음으로 1.0% 첨가군이었다. 이상의 결과로부터 섬애약쑥 유산균 발효물 제조시 MSG를 첨가함으로써 발효물의 이화학적 특성에는 영향을 미치지 않으면서 GABA의 함량 증가가 가능함을 확인할 수 있었다.

시판되고 있는 상황버섯과 영지버섯 차류 제품의 이화학적 특성과 β-glucan 함량, 항산화 활성 및 항산화 성분 함량을 조사하고 이들 간의 상관성을 분석하였다. pH는 4.43-7.05의 범위를 보였으며, 상황버섯 액상차2(PL2)와 영지버섯 액상차1(GL1)이 가장 낮은 값을 보였다(p<0.05). Hunter 색차계로 측정한 결과 L 값은 41.76-55.02, a 및 b 값은 -0.49-5.06, 17.41-28.32의 범위를 보였다. 가용성 고형분 함량은 0.40-0.73 °Brix의 범위를 보였으며, 증발잔류물은 62.04-258.84 mg/100 g의 범위로 PL2와 GL1이 가장 높은 값을 나타내었다(p<0.05). β-Glucan 함량은 15.51-62.32 mg%의 범위를 나타내었으며, GL1과 PL2가 각각 62.32 mg%, 42.35 mg%로 높은 함량을 나타내었다(p<0.05). DPPH 라디칼 소거 활성에서는 32.63-367.81 μM GAE, FRAP에서는 321.86-1,035.19 μM TE, ABTS 라디칼 소거활성에서는 703.50-1,091.83 μM TE의 범위를 나타내었으며, 총페놀 함량은 286.56-916.00 μM GAE, 총플라보노이드 함량은 85.33-635.33 μM CE의 범위를 보여 전반적으로 PL2와 GL1이 항산화능이 높은 것으로 나타났다(p<0.05). 총페놀 함량과 총플라보노이드 함량은 DPPH 라디칼 소거 활성, FRAP 및 ABTS 라디칼 소거 활성과 모두 높은 상관성(r=0.7298-0.9743)을 보인 반면, β-glucan 함량은 항산화 활성 모두와 비교적 낮은 상관성(r=0.3146-0.6663)을 보였다. 전반적으로 액상차가 침출차에 비해 β-glucan 함량 및 항산화능이 우수하였다.

The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest L* value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest a* value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in L* and b*, while the lowest in a* value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.

This study aimed to compare the quality characteristics of developed rice Jochung (E) with those of commercial-rice Jochung (A, B, C, and D). The total soluble solid, reducing sugar, and dextrose equivalent of developed rice Jochung were 80 °Brix, 44.53%, and 56.94%, respectively. The pH and titrable acidity were 6.25 and 0.19%, respectively. The color difference value (ΔE) of developed rice Jochung was 74.42, which was significantly lower than the other samples investigated. The light transmittance and total polyphenol contents of developed rice Jochung were 56.4%T and 108.23 mg GAE/100 g, respectively. The adhesiveness values of various commercial-rice Jochung products were 29.0~66.0 sec, while that of developed-rice Jochung was 61 sec, showing good textural properties for use in manufacturing Hangwa, a Korean traditional cookie. The electron-donating values of various rice Jochung were 20.4~50.3%, among which the developed-rice Jochung showed the highest value. The reducing powers of various rice Jochung products were 0.44~0.72, while that of the developed product was 0.72, which was significantly higher than the other values. Sensory evaluation revealed that the color scores of developed- and commercial-rice Jochung products were 6.70~6.80. Flavor scores of rice Jochung products ranged from 6.00 to 7.00. Taste and mouth feeling scores of developed-rice Jochung did not significantly differ from those of commercial Jochung products. Compared to commercial-rice Jochung products, developed-rice Jochung made with malt extract exhibited high polyphenols content. However, there were no significant differences in the overall acceptability scores between commercial-rice Jochung products and the developed product. The developed-rice Jochung analyzed in this study may be useful as a traditional sweetener for various Hangwa products as a substitute for corn syrup or Jochung.