Beta-carotene is the most prominent member of the group of carotenoids, natural colorants that occur in the human diet. Beta-carotene is also an effective source of vitamin A in both conventional foods and vitamin supplements, and it’s generally safe. In this study, we explored the beta-carotene contents in agricultural products widely and specifically grown in Korea. The beta-carotene contents were ranging from 223 to 27,908 μg/100 g in leaves, and 0 to 7,588 μg/100 g in vegetables. In leaves and vegetables, the amount of beta-carotene was the highest in green tea powder (27,908 μg/100 g), followed by pepper (7,588 μg/100 g). In fruits, the beta-carotene content was found to range from 0 μg/1,011 g to maximum of 293.66 μg/100 g(plumcot). However, there beta-carotene was not detected in strawberry. In the case of cereals and specialty crops, the beta-carotene contents were 326 μg/100 g for non-glutinous rice, 313 μg/100 g for glutinous rice, 57 μg/100 g for amaranth and 15 μg/100 g for pine nut, respectively. However, the beta-carotene content was not detected in other samples. This study revealed the presence of beta-carotene content in agricultural products specifically grown in Korea for nutritional information and food composition database.

본 연구에서는 대추즙을 첨가하여 양갱의 품질 특성에 미치는 영향을 알아보고, 나아가 노인 및 운동선수를 위한 고열량 간식 등으로 기능성 식품을 개발하고자 하였다. 수분함량은 실험구의 경우는 대조구에 비해 다소 낮은 수분함량을 나타냈으나, 대추즙 함량이 증가할수록 낮아지거나 혹은 높아지는 경향성은 나타나지 않았다. 대추즙의 첨가량이 증가할수록 양갱의 pH는 감소하였고, 총산은 증가하였다. 색도의 경우 대추즙 첨가량이 증가할수록 오히려 명도(L값) 및 적색도(a값)는 유의적으로 감소하였고, 황색도(b값)는 유의적인 차이는 있었으나, 경향성은 보이지 않았다. 양갱의 조직감은 대추즙을 첨가하지 않은 양갱보다 대추즙을 첨가하여 제조한 양갱의 경도가 농도 의존적으로 증가하였다. 대추즙의 함량을 증가시키면서 제조한 양갱의 총폴리페놀, 항산화능 및 탄닌의 함량은 농도 의존적이며, 유의적으로 증가하였다. 따라서, 대추즙을 첨가한 양갱은 고기능성 간식으로 개발 가능할 것으로 판단된다.

This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.

최근 1인 가족 증가 및 핵가족화로 인해 미니수박에 대한 소비가 증가되고 있다. 따라서 미니수박에 대한 표준재배법을 확립하기 위하여, 재배유형에 따른 재식거리가 미니수박의 생육, 수량성, 과실특성과 라이코펜 및 당 함량 등에 미치는 영향을 조사하였다. 정식 30일 및 90 일후 생육은 재배유형별로 재식거리가 클수록 생육이 양호하였으며, 수확기의 후기생육은 포복형 재배보다는 아치형이나 ∩자형에서 가장 양호하였다. 주당 착과수는 재 배유형별로 유의한 차이는 없었으나, 단위면적당 수량은 밀식재배가 가능한 ∩자형이 아치형과 포복형에 비해 50% 이상 높았으며, 당도가 다소 증가하였다. ‘Minimi’의 과실당 종자수는 대과종인 ‘삼복꿀’과 비슷하였으나, 종자 100립중은 ‘삼복꿀’의 1/3크기로 작았다. 라이코펜 함량은 ‘삼복꿀’보다 ‘Minimi’에서 30% 이상 높았고, 당성 분은 유의한 차이가 없었다. 따라서 미니수박의 재배방식은 ∩자형 지주재배가 포복재배나 아치형에 비해 단위면적당 수량과 품질이 높았으며, 재식거리는 120×40cm에서 수광량, 생육, 수량 및 품질 등에서 가장 양호하였다.

This study was accomplished to investigate the effects of the night temperatures on the dark respiration and fruit quality of ‘Heukgoosul’ grape at ripening time. The weight of cluster and berry increased significantly at 20oC than 30oC in night temperature. The length and diameter of berry harvested from the 20oC and 25°C treatments also increased significantly. But there were no differences in the cluster length and diameter as well as the number of berries per cluster. When the amount of CO2 uptake was examined, the dark respiration decreased at 20°C in comparison with 30°C. On the other hand, the anthocyanin content of fruits harvested from the 20°C treatment was higher 38.8 μg·cm-2 than that of 30°C 27.7 μg·cm-2. Hunter’s value such as L(brightness), a(red chromaticity) and b(yellow chromaticity) showed the significance between 20°C and 30°C treatments. Soluble solid content and acidity of berry fruits harvested from the 20°C treatment increased respectively by 3.4 °Brix and 1.6 times. With consideration of the main characteristics of fruit harvested at 30°C, the sugar-acid ratio 72.6% was lowered and the color chart showed the low value 7.1, therefore, the overall fruit quality was deteriorated. When the production yield rates of first harvest 23.6% and second harvest 44.7% were compared, the 20°C treatment could move up the harvest time earlier.