본 연구는 아로니아 천연 발효종을 사용하여 sourdough starter를 만들고, sourdough starter 첨가량을 0%, 15%, 25%, 35%로 증가하며 모닝빵을 제조할 때 starter 첨가량에 따른 품질특성, 항산화력, 소비자 선호도를 비교하기 위해 수행하였다. 아로니아 sourdough starter 함량이 증가할수록 모닝빵의 pH는 감소하였고, 총산도와 수분함량은 증가하였다. 비용적과 굽기 손실율 또한 sourdough starter 첨가량에 따라 유의적으로 증가하여 35% 첨가군(AS3)에서 가장 큰 굽기 손실율을 나타내었으나(P<0.05), 높이는 25% 첨가군(AS2)이 가장 높고 35% 첨가군에서 급격히 감소하였다. 발효 팽창력의 경우 0-25% 첨가군(AS0, AS1, AS2) 모두 45분까지 유의적으로 증가하였으나(P<0.05), 35% 첨가군은 30분까지만 팽창력이 증가하다가 30분 이후에는 급격히 감소하는 것으로 나타났다. 모닝빵의 총 페놀 함량과 DPPH 라디칼 소거능은 아로니아 sourdough starter 첨가량이 증가함에 따라 유의적으로 향상되었으며 (P<0.05), 색도는 첨가량이 증가할수록 밝기(L*)와 황색도 (b*)는 감소하고, 적색도는(a*) 증가하였다(P<0.05). 모닝빵의 조직감 측정 결과 응집성(cohesiveness)은 25% 첨가군이 가장 높고, 경도(hardness), 검성(gumminess), 씹힘성 (chewiness)은 아로니아 sourdough starter 첨가량이 증가할수록 유의적으로 낮게 측정되었다(P<0.05). 소비자 선호도 조사에서는 35% 첨가군의 색에 대한 선호도가 가장 낮았고, 15%와 25% 첨가군이 조직감과 전반적인 기호도가 좋은 것으로 나타났다(P<0.05). 이상의 결과에서 아로니아 sourdough starter를 첨가한 모닝빵의 품질특성, 항산화 활성, 소비자 선호도를 모두 고려할 때에 sourdough starter 는 밀가루 대비 25%를 첨가하는 것이 가장 우수하다는 것을 알 수 있었다.

This study investigated the nutrients and anti-nutrients of produced resveratrol GM rice (Iksan-515, Iksan-526, Dongjin) that were cultivated Iksan and Suwon regions. Among the rice samples, Iksan-515 and Iksan-526 are produced resveratrol GM rice. Reveratrol is health-beneficial compound with strong antioxidant and antitumor activities. Red wine is believed to the main source of resveratrol in the human diet. Recent studies have associated resveratrol with the cardio-protective effect observed among people with moderate resveratrol consumption. Moreover, resveratrol has been possess chemoprotective activity. In present study, we determined the substantial equivalence between GM rice and seedling sort. We investigated the nutrients and anti-nutrients of produced resveratrol GM rice and analyzed nutrients including moisture, crude fat, ash, crude protein, fatty acids, amino acids and minerals. The results of this analysis showed equivalence between GM rice and non-GM rice. We determined phenolic compounds including naringenin, vallin and investigated 4 tocopherols (α-, β-, γ-, δ-tocopherol) and 4 tocotrienols (α-, β-, γ-, δ-tocotrienol). Among the all rice cultivars, they showed substancial equivalence between resveratrol GM rices and non-GM rice.

Soybean [Glycine max (L.) Merrill] is one of the world’s most major crops as not only an important source of oil and protein, but also secondary metabolites. Intake of soybean is associated with decreased risk of cardiovascular disease and osteoporosis, as well as cancer, including breast and colon cancers. Seventy soybeans germplasms collected from 4 different countries, America (6 varieties), China (15 varieties), Japan (16 varieties), and Korea (33 varieties), were distributed by Chungbuk National University (Cheongju, Chungbuk, Korea) and cultivated in Konkuk University farm. This study investigated the isoflavones in seventy soybeans according to 4 different origins (America, China, Japan and Korea). Between 4 different origins, Korea showed highest concentrations of total isoflavones (1292.6 ± 438.6 ㎍ g-1) and China showed the lowest concentrations of total isoflavones (843.8 ± 365.7 ㎍ g-1). The total isoflavone contents in soybean of America and China ranged from 572.3 ㎍ g-1 to 2001.9 ㎍ g-1 and from 275.8 ㎍ g-1 to 1521.8 ㎍ g-1, respectively. And the isoflavone contents of Japan and Korea ranged from 473.3 ㎍ g-1 to 2314.6 ㎍ g-1 and from 419.0 ㎍ g-1 to 3010.7 ㎍ g-1, respectively. Malonylgenistin (356.9 ± 158.8 ㎍ g-1) was the major isoflavones among 12 isoflavones. Specially, glycoside and malonylglycosides constituted 49.2 % and 45.3 % of total isoflavones in soybeans, respectively.

This study investigated the functional substances, including phenolics, tocopherol compounds in rice (Onnuri, Nampyeong, Dongjin, Deuraechan, Hopum, Iksan-515, Iksan-526) that were cultivated in Iksan region. Specially, Iksan-515 and Iksan-526 were produced resveratrol rice. Resveratrol is health-beneficial compound with strong antioxidant activity. Iksan-515 and Iksan-526 were contained resveratrol compound while, other rice varieties did not showed resveratrol. The total phenolic compounds showed similar concentrations in 7 rice varieties. Especially, Iksan-526 revealed 273.3 ㎍ g-1 and Iksan-515 was 264.8 ㎍ g-1. In this study, we analyzed vitamin E contents of 7 varieties of rice. The total tocopherols revealed 418.3 ㎍ g-1 in Iksan-526, 401.2 ㎍ g-1 in Iksan-515 and 413.3 ㎍ g-1 in Hopum. We determined 4 tocopherols (α-, β-, γ-, δ-) and 4 tocotrienols (α-, β-, γ-, δ-). Among the all samples, β-tocotrienol showed higher average concentrations (101.3 ㎍ g-1) than other compounds and, γ-tocotrienol revealed second higher concentration (94.5 ㎍ g-1). On the other hand, δ-tocopherol was not detected in all rice samples.