Barley is a good source of dietary fiber, β-glucan, which confer a number of human health benefits. The properties of a white wheat bread could be changed by adding regular and waxy barley flour in small amounts to a white wheat bread recipe. The objectives were to replace wheat flour with different levels of regular and waxy barley flour, and to examine their effects on bread qualities. Barley grains, Sassal(SS) as regular andSachalssal(SCS) as waxy cultivars, were ground usinga hammer mill equipped with 0.8 mm screen. A commercial bread wheat flour (WF) was used as a base flour. The blends with three levels (10, 20, 30%) of barley flour substitution were prepared, and the baking process was followed by the AACC official 10-10A. When barley flour substitution increased, beta-glucan was significantly increased: the highest beta-glucan in the waxy barley flour blends (0.1% in WF, 1.91% in 30% SCS). While WF bread had the highest loaf volume, substituting 20% SS did not statistically (p<0.05) affect the loaf volume, however a significantly lower loaf volume at 30% barley flour. On the other hand, the loaf volume of SCS breads lowered significantly by substitution statistically. The hardness and chewiness increased by replacing barley flour from 10 to 30% progressively: a remarkable increase in adhesiveness at 30% SCS bread. From the results, substitution of 10% barley flour regardless of regular and waxy did not affect bread volume and firmness, being suitable to use 20% SS barley flour without a significant change in loaf volume. From the nutritional point of view, substituting barley flour up to 20% would be an effective way to increase the dietary fiber on white wheat based breads.

Pearling, an important primary process on food barley utilization, refers to the gradual removal of grain tissues starting from the outer grain tissues/layers, bran, and germ. The removal of barley bran through pearling yields a bright white kernel that is ideal for various food applications. The removed grain layers are usually sold as feed. However, its use for producing various innovative food products such as high-fiber functional pasta. Here we investigated composition of pearled barley. Barley grains from two hull-less varieties, Saechalssal and Hinchalssal, were pearled to various degrees(10-60%). The composition (protein, β-glucan, fat, ash, total phenol and proanthocyanidin) of pearled barley fractions flour(PF) was determined. Protein, fat, ash, total phenol and proanthocyanidin content was decreased in PF according to increasing pearling degree. Hunter L value and whiteness was increased. β-glucan content also was increased from 3.35, 2.73% to 8.9, 9.3% in Sachalssal and Hinchlssal individually. PF of Sachalssal and Hinchalssal showed different content in all components. Protein content was the highest in 90～80% flour fraction. Total phenol, proanthocyanidin and crude fat content was the highest in outer grain layer, bran(100～90% fraction) than other fractions.

Barley (Hordeum vulgare L.) and barley byproduct, waxy and non waxy genetic type, were prepared and investigated for its biological activity. The total phenolic contents, tyrosinase and xanthin oxidase inhibition activity of the barley extracts were measured and compared with those of a barley byproducts extracts powder. The contents of total phenolic compounds of the barley byproducts, waxy and non waxy type, were 18.60 and 17.92 mg/g of sample, respectively. Inhibition rates (%) of the mushroom tyrosinase of the waxy type barley and barley byproducts extracts powder were 16.30 and 33.60% at 250 ppm, respectively. Tyrosinase inhibition activity of barley byproduct extracts regardless of waxy and non waxy type showed higher than that of arbutin (5%). The samples showed an inhibition effect of xanthin oxidase. At 2,500 ppm of sample concentration, the inhibition effect of xanthine oxidase of waxy type barley (WB), non waxy type barley (NB), waxy type barley byproducts (WBP), and non waxy type barley byproducts (NBP) was 9.92, 16.06, 14.11, and 13.86%, respectively.

Trypsin inhibitors occur in a wide range of foods, they have been studied extensively in plants such as soybean (Glycinemax) as the majority of species are considered as important food sources. Selected soybeans were subjected to various treatments including microwave heating, supercritical fluid CO2 de-fatting, ultrasound incubating by different treat time (5min-120min) to determine the effect on soybean trypsin inhibitor (STI) activities compared to the non-treatment. The results indicated that microwave reduced trypsin inhibitors ranged from 20.57±1.40 TIU/mg to 14.60±1.48 TIU/mg compared to the control (21.44±1.04 TIU/mg) respectively (p<0.05). The inactivation of STI activities by ultrasound ranged from 28.47±0.16 TIU/mg to 19.86±0.78 TIU/mg compared to the control (28.87±0.18 TIU/mg) respectively (p<0.05). While the observed STI activities by supercritical CO2 de-fatting was not significant compared to the control. This study signifies the effective potential of inactivation of trypsin inhibitor by several applicable treatments which might be benefit in the food manufacture and livestock feeding industry.

A new kidney bean cultivar, “Noghyeob 1” was developed at the Yeongnam Agricultural Research Institute (YARI) in 2005. “Noghyeob 1” was selected from a cross between KLG50074 and KLG50063. It has determinate growth habit, white flower, green pod color, oval shape of crossed section of pod at the harvesting time for edible pod, white seed coat and middle seed size (21.1 grams per 100 seeds). The average yield of edible pod of “Noghyeob 1” was 24.25 M/T per hectare in the yield trials which were carried out at the green house in spring and autumn in 2005. It was 7 percent higher than that of the check cultivar “Kangnangkong 1”.

The primary purpose of this study is to examine empirically the effect of the organizational characteristics in the vessel with foreign crews on their self-efficacy and organization commitment. Currently, the restrictions on the employment of the foreign crews are being eased in the Korean shipping industry and many problems are occurring consequently. However, specific and empirical studies on the relevancy of organizational characteristics to the crew's self-efficacy and organizational commitment on board the vessels with combined crews have not yet been carried out. To solve these problems, we examined how the organizational characteristics such as communication and leadership trust of different language and culture related to vessels with combined crews influence on the self-efficacy, job satisfaction and organizational commitment of the foreign crews through SEM analysis. According to the results, hypothesis 1, 2 and 3 were all supported with statistical significance. That means that communication and leadership trust of the vessel with foreign crew had positive effects on their self-efficacy and that such self-efficacy also had a positive effect on the organizational commitment and job satisfaction. To conclude, this study suggests that foreign crew's self-efficacy should be firstly enhanced in order to improve organizational commitment on the vessel with combined crews. Furthermore, studies on self-efficacy of foreign crew's organization are urgently needed to enhance the effectiveness of an organization in a vessel with combined crews that has special environment - working environment with depression and uneasiness due to the exposure to the different language and culture, and excessive stress from the social and psychological adaptation. Therefore, an attempt of this study is considered to be timely since there has not been a study on this subject so far and result of this study will contribute a lot to the organization management of a vessel with combined crews.

A new sesame variety “Jinki” was developed from Yeongnam Agricultural Research Institute in 2005. The cross was made by high quality and yielding “Jinbaek” to the F1 hybrid of “Suwon 129” with high yield capacity and “ALM3” with disease resistance, follow

A new sesame variety “Kopoom” was developed from Yeongnam Agricultural Research Institute in 2005. The cross was made by shattering resistance F1 hybrid of Dongro x SC645 to the high yielding capacity F1 hybrid of Yoosung x Mokpo 9, followed by pedigree s

“Neulbora” is a new leaf vegetable perilla (Perilla frutescens (L.) Britton) variety developed from a cross between Ipdeulkkae1/YCPL173 and YCPL199 at the Yeongnam Agricultural Research Institute, NICS, RDA, in 2005. Wrinkled leaf shape and purple color o

“Saebora” is a new leaf vegetable perilla (Perilla frutescens (L.) Britton) variety developed from a cross between “Ipdeulkkae1” and YCPL199 at the Yeongnam Agricultural Research Institute, NICS, RDA, in 2004. Purple backside leaf color is a very importan