쌀 수량이 많은 연도에는 밥맛도 좋아 질 것이라고 예상한다. 본 연구는 일교차와 일조시간에 의해 평년 대비 쌀 수량이 약 10% 증가한 년도의 식미 및 이화학특성을 구명하기 위해 수행하였다.지난 20년간(1993~2012) 쌀 수량을 분석한 결과, 연차 간에 쌀 수량이 약 10% 차이가 나는 년도는 1993년과 1994년, 2009년과 2010년 등 총 6번 이었다. 그 중에서 일교차와 일조시간에 의해 평년수준의 쌀 수량은 2000년과 쌀 수량이 9.8% 증가한 2001년이 본 연구의 목적에 적합한 년도이었다.기상조건은 2000년 대비 2001년은 등숙기 평균기온은 비슷하였으나, 일교차가 컸고, 일조시간이 많았다. 수량구성요소는 2000년 대비 2001년이 주당 수수의 감소에도 불구하고 수당 립 수가 많았고, 등숙비율 또한 높아 수량이 증가하였다.쌀의 화학적 성분 함량은 2000년 대비 2001년에는 아밀로스함량은 증가하였으나, 단백질, Mg 및 K 함량은 감소하였다. 반면 Mg/K 당량비는 유의한 차이가 없었다. 쌀 전분의 물리적 특성은 2000년 대비 2001년에 최고점도는 차이가 없었으나, 최저점도 및 최종점도는 높았다.관능평가와 기계적 식미측정값과 단순상관계수가 0.82**~0.89**(n=27~30), 로 통계적인 유의성이 있었다. 따라서 연차 간 밥맛의 차이를 기계적인 측정값으로 간접 평가한 결과 2000년 보다 2001년도가 통계적으로 유의하게 높았다.이상의 결과를 종합 해 볼 때, 일교차와 일사량에 의해 평년수준인 2000년 대비 쌀 수량이 약 10% 증가한 2001년도에는 밥맛도 좋았을 것으로 추론된다.

국내 강원광산과 동해광산 주변 토양입자의 이화학적 광물학적 특성을 이용해 이들 광산주변내 토양 중금속 오염 원인을 규명하고자 하였다. 입도에 따른 중금속의 농도를 분석한 결과 강원광산의 경우 가장 큰 입경군인 10~18 mesh 구간에서 비소가 250.5 ppm, 가장 작은 325 mesh 이하 구간에서 445.7 ppm으로 나타났다. 동해광산의 경우에도 마찬가지로 10~18 mesh 구간에서 비소 70.4 ppm, 납 1,055 ppm, 아연 789.9 ppm으로 나타났으며 325 mesh 이하 구간에서 비소 117.7 ppm, 납 2,295 ppm, 아연 1,346 ppm으로 입도가 작아질수록 농집되는 경향을 보였다. 중금속과 토양 내 광물의 상호작용을 분석하기 위해 물리적 선별(자력, 부유선별) 후, 이들 시료에 대한 X-선 회절분석과 주사전자현미경 분석결과 강원광산 시료의 주 구성광물은 석영, 운모, 조장석, 녹니석, 자철석, 각섬석으로 확인되었으며 동해광산 시료에서는 석영, 운모, 고령석, 녹니석, 각섬석, 금홍석이 주 광물들로 나타났다. 강원광산의 자철석은 비소 농도와의 상관성이 매우 좋은 것으로 나타난 반면, 동해광산 시료에서는 티탄철석이 확인되었으며 미량의 비소를 포함하는 것으로 나타났다. 이 같은 결과들은 토양 내 광물의 이화학적 정보와 광물학적 특성 규명이 토양 오염원 형태와 이를 바탕으로 한 토양환경 오염처리에 매우 중요함을 시사하고 있다.

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

In this study, we examined the palatability and physicochemical properties of rice varieties in the year when there was 10% increase in yield compared to normal year due to daily temperature range and sunshine hours. The results of the analysis of rice yield over the last 20 years (1993-2012) showed 10% difference between the yield in 2000, which was normal, and that in 2001. With regard to the crop weather condition during the ripening period in 2001 compared to 2000, the daily range and sunshine hours were higher, but the mean temperature was similar. The rice yield in 2001 was 9.8% higher than that in 2000 due to the increased number of spikelets per panicles and ratio of ripened grain. In terms of chemical traits, protein, Mg, and K contents decreased in 2001 compared to 2000, but amylose content increased. Trough and final viscosity assessed with a Rapid Visco Analyser were significantly higher in 2001 than 2000. The results suggested that the palatability of cooked rice was good in that year with about 10% increase in rice yield compared to normal year due to daily temperature range and sunshine hours.

The physicochemical and sensory properties of herb samgyetang, ginseng chicken soup added with medicinal herbs were investigated to determine the optimum addition level of medicinal herbs. The pH of herb samgyetang decreased with increasing addition level of the Acorus gramineus addition level, and the soluble solid content increased as the Codonopsis lanceolata addition level increased. The herb samgyetang with the highest Codonopsis lanceolata addition level had the lowest L* and b* value. In contrast, the a* value increased with increasing Codonopsis lanceolata addition level. In sensory evaluation, the highest color, taste, and overall acceptability scores were obtained by the herb samgyetang with the highest Codonopsis lanceolata addition level. In conclusion, the optimum addition levels of medicinal herbs for herb Samgyetang are as follows: Platycodon grandiflorum 4 g, Acorus gramineus 4 g, Codonopsis lanceolata 12 g, Schizandra chinensis 6 g, Atractylodeslancea 4 g, Glycyrrhiza uralensis 4 g, and Zizyphus jujube 4 g.

This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at 55℃ for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.

This study was carried out to evaluate the physicochemical properties of topsoil from forest development area. The results of physicochemical properties of topsoil from forest development area shown on the average loamy sand~sandy clay loam in soil texture, 5.3~7.1 in pH, 0.02~0.18 dS/m in EC, 0.7~1.8% in OM, 0.03~0.11% in T-N, 11~15 cmol+/kg in CEC, 0.02~0.04 cmol+/kg in K+, 4.51~8.18 cmol+/kg in Ca2+, 0.93~2.77 cmol+/kg in Mg2+, 6~49 mg/kg in available phosphate. And the results of physicochemical properties of topsoil from forest non-development area shown on the average sandy loam~sandy clay loam in soil texture, 4.4~5.3 in pH, 0.03~0.05 dS/m in EC, 3.1~4.6% in OM, 0.13~0.23% in T-N, 14~18 cmol+/kg in CEC, 0.02~0.04 cmol+/kg in K+, 0.78~3.82 cmol+/kg in Ca2+, 0.29~1.31 cmol+/kg in Mg2+, 3~31 mg/kg in Av. P2O5. On the other hand, forest development area of topsoil sand content higher than 8~18% sand content than the forest non-development area. This trend is thought to be the absence of topsoil management development projects. Consequently, the results suggested a high potential of recycling of the topsoil from forest non-development area for planting soil. Therefore, in construction of the conservation and management of topsoil from forest non-development area is very important.

In this study, the physicochemical and physiological activities of 10 different commercially available juices (apple juice-A: cloud type; apple juice-B: clear type; blueberry juice; grape juice-A; grape juice-B; orange juice-A; orange juice-B; pineapple juice; pomegranate juice; and tomato juice) were investigated. The average pH, titratable acidity, Brix, and reducing sugar were 3.57, 0.57%, 13.1 ˚Brix, and 57.58%, respectively. The total polyphenol and flavonoid contents were within the ranges of 98.29-878.12 ug/mL and 23.82-156.63 ug/mL, respectively, and pomegranate juice showed the highest content, followed by blueberry juice and apple juice-A. In the DPPH radical scavenging assay, apple juice-A, grape juice-A, and pomegranate juice exhibited the highest activity (greater than 90%) while orange juice-B, pineapple juice and tomato juice showed the weakest. The tyrosinase inhibitory effect was highest in apple juice-A, followed by orange juice-A and blueberry juice. The reducing power was highest in pomegranate juice and lowest in pineapple juice and grape juice-A. The antioxidant activity by reducing power was highly correlated with the total polyphenol content.

This study, the changes in physicochemical properties and hesperidin content of Jeju-processed citrus fruits according to the harvest date were evaluate. The soluble-solid content, pH, and soluble solid-acid ratios gradually increased , but titratable acidity slightly decreased with a delay in the harvest date. The color index, lightness, yellowness, and turbidity slightly decreased whereas the redness slightly increased with a delay in the harvest date. The hesperidin content slightly decreased with a delay in the harvest date. Hesperidin, which is the major cause of juice cloudiness, decreased with a delay in the harvest date. These results suggest that later-harvested fruit juice is bound to be less cloudy.

The physicochemical properties and nutritional components of fermented black jujube (FBJ) were compared with those of dried jujube (DJ) to improve their utilization as food materials. The moisture contents and brix of the DJ and FBJ were 22.6% and 6.07 brix, and 10.36% and 7.23 brix, respectively. Their L values were 34.78 and 31.82, and the a and b values of DJ were higher than those of FBJ. DJ had a lower water activity level (0.75) than FBJ (0.45), but FBJ had a higher amount of reducing sugar and soluble protein than DJ. The major free sugars in the two types of jujube were fructose and glucose, and their potassium content was highest (about 90%) among minerals. Their unsaturated fatty acid contents were 51.0% and 59.83%, respectively, and the major fatty acids myristoleic acid, palmitic acid, and palmitoleic aid were detected in them.

This study was carried out to investigate the physicochemical characteristics of maturating and dried jujube. The moisture contents of the unripe and ripe jujube were found to be 84.66 and 66.45%, respectively, but that of the dried jujube was 31.48%. The crude-fat and crude-ash contents of the dried jujube were much higher than those of the maturing jujube. The carbohydrate contents of the unripe, ripe, and dried jujube were found to be 13.51, 27.94, and 61.70%, respectively, and the soluble-protein contents were 0.88, 1.73, and 3.71%. The reducing-sugar content of the dried jujube was 18.82%, higher than that of the ripe jujube. The sucrose contents of the unripe and ripe jujube were 10.15 and 16.66 g/100 g, respectively, and that of the dried jujube was 33.46 g/100 g. The major fatty acids that were found to compose jujube were palmitic, oleic, pamitoleic, linoleic, and linolenic acid. The myristoleic and arachidonic acid contents were higher in the dried jujube than in the ripe jujube, but the palmitoleic acid content was lower in the dried jujube than in the ripe jujube. The major minerals of jujube were found to be Ca, K, Mg, and P, and the total mineral contents of the unripe, ripe, and dried jujube in this study were 343.38, 584.94, and 331.56 mg/100 g, respectively. The polyphenol contents of the unripe, ripe, and dried jujube were 309.12, 248.80, and 23.34 mg/100 g, respectively, while the vitamin C contents were 610.04, 310.22, and 423.27 mg/100 g.

본 연구는 특수미 품종의 쌀 배유 특성을 조사하고 기류 분급에 의한 쌀가루를 제조하여 특성 변화와 제빵 가공적성을 검토하였다. 품종별 배유 특성을 살펴보면 높은 아밀로오스 함량, 긴 아밀로펙틴 측쇄사슬 비율, 낮은 팽윤력, 높은 호화온도, 낮은 호화점도의 특성을 가진 품종은 제빵 가적성에는 바람직하지 못한 영향을 주어 빵의 비체적 특성이 저조하였다. 또한 제분에 의한 품종별 쌀가루 특성 변화 및 제빵 특성 비교에서 다른 품종에 비해 쌀알의 경도가 낮은 연질의 설갱은 기류식 제분 조건에 크게 영향을 받지 않고 미분화가 잘 되어 약 60um 의 미세한 입자크기를 가지면서 손상전분 함량이 가장 낮은 특성을 보였다. 품종별 제분에 따른 쌀가루의 입자크기가 작을수록 빵의 부피가 감소하고 비체적이 낮아지는 경향을 나타내었으나 설갱벼는 가장 우수한 빵의 모양과 높은 비체적을 보였다.

본 연구에서는 새찰쌀보리의 보리밥 제조 적성을 살펴보기 위하여 영양성분 및 취반특성을 분석하였고, 보리밥의 관능평가와 조직감을 측정하였다. 새찰쌀보리의 수분은 11.6%, 조단백질은 10.8%, 조지방은 1.6% 및 조회분은 1.1%이었으며, -glucan은 3.7%, 불용성 식이섬유는 10.8%, 수용성 식이섬유는 9.5%, 총 식이섬유는 20.3%로 나타났다. 새찰쌀보리의 호화개시온도는 이었고, 최고, 최종, 강하 및 치반점도는 각각 383

비오염토양, 폐광산 주변토양, 산업단지 주변토양을 채취하여 X-선 회절분석, pH, 전기전도도, 양이온교환능력, 작열감량, 산화철 산화망간 함량, 중금속 함량 및 중금속 존재형태와 토양대자율의 상관관계를 파악하였다. 시료의 X-선회절분석 정량분석결과 비오염지역 토양에서는 모암에 따라 다양한 광물이 분포하고 있지만, 적철석과 자철석은 거의 관찰되지 않았다. 폐광산 주변토양은 폐광석, 광물찌꺼기 등의 영향으로 적철석이 많이 확인되었고, 일부 시료에서는 자철석도 존재하였다. 산업단지 주변시료에서는 방해석과 철백운석 등의 탄산염 광물들이 대부분의 시료에서 확인되었다. 중금속의 존재형태를 파악하기 위한 연속추출 실험 결과, 폐광산 주변지역 토양시료에서 철, 망간, 중금속 원소들은 reducible, oxidizable, residual 단계별 추출 형태로 80% 이상, 산업단지 주변시료에서는 50% 이상 존재하였다. 산업단지 주변시료의 경우, 탄산염 광물의 영향으로 carbonate 형태가 높게 나타났다. 왕수로 추출된 철, 망간, 비소, 아연 함량은 산화철/산화망간 형태를 지시하는 dithionite-citrate-bicarbonate (DCB) 용출 함량과 매우 밀접한 정의 상관관계를 보여주었다. 철과 비소는 각각 왕수추출함량의 54%, 58%가 산화철/산화망간 형태과 함께 거동하는 것으로 나타났다. 대자율은 0.005~2.131×10-6m3kg-1의 범위로서, 시료 내에 적철석, 자철석 등 산화철 광물이 존재할 경우 대자율이 높게 측정되었다. 토양 내 중금속 함량과 대자율의 상관관계를 살펴본 결과 철 (r=0.608, p〈0.01), 망간(r=0.615, p〈0.01)과 유의한 정의 상관관계를 보였으며, 카드뮴(r=0.544, p〈0.05), 크롬(r=0.714, p〈0.01), 니켈(r=0.645, p〈0.05), 납(r=0.703, p〈0.01), 아연(r=0.496, p〈0.01) 등의 중금속 원소와도 유의한 정의 상관관계를 보였다. 철, 망간 및 중금속원소들 간의 상관관계를 살펴본 결과, 왕수로 용출된 철, 망간 함량과 카드뮴, 크롬, 구리, 니켈, 아연 등의 중금속 함량이 정의 상관관계를 보이고 있다. 또한 산화철 및 산화망간 함량은 비소 및 니켈 함량과 밀접한 상관성이 있는 것으로 나타났다. 이는 비소와 니켈은 산화철 산화망간에 흡착되어 함께 거동함을 암시한다.

국내에서 소비가 활발한 시판 과실식초(사과, 포도, 감)에 대하여 이화학적 품질특성 및 향기성분 패턴을 비교 분석하였다. 식초시료의 총산도는 포도 식초에서 가장 높게 나타났으며, 당도 및 환원당 함량은 시료마다 큰 차이를 나타내었다. 갈색도, 탁도 및 전반적 색차()는 감식초에서 높게 나타났다. 시판 과실식초의 유리당은 fructose, glucose, sucrose, maltose의 순으로 높게 검출되었으며, 유기산은 acetic acid 외

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

`Bing' 체리의 품질 요인간 상관성을 구명하기 위해 숙기에 따른 착색 정도 정도로 light red (LR)와 dark red (DR) 단계로 시료를 분류하였다. 분류된 체리를 사용하여 당도에 미치는 이화학적 품질 요인들 간의 상관성을 조사하여 소비자들이 중요하다고 생각하는 품질 지표를 찾아보고자 하였다. 체리의 주요 유리당 함량 분포는 착색이 많이 진행된 DR 단계의 체리에서 높았으며, 유기산은 숙기에 따라 차이는 없었으나 고경도구가 저경도

In Korea, 18 soybean cultivars have been recommended for food source that cooked with rice, however, the appropriate selection criteria are still unestablished in soybean breeding program. Since consumers prefer higher quality products, it is need to establish selection criteria of palatability. This study was investigated the relationship between palatability and physicochemical properties of black soybean. We conducted sensory evaluation and analyzed physicochemical properties with 4 cultivars and 12 germplasms. In the results, the crude fat content varied from 13.1 to 18.6%. The content of crude fiber was 4.0～5.0%. The saturated and unsaturated fatty acid contents were 12.09～16.47% and 83.53～87.91%. Beany flavor(0.76***), nutty flavor(0.89***), sweetness(0.83***) and chewiness(0.72**) were highly positively correlated with overall preference. The crude fiber contents had negative correlation with nutty flavor(-0.61*) and overall preference(-0.62*). The highest palatability was observed in Cheongjakong which had low fiber content and good appearance, chewiness and taste. The result suggest that fiber content is good selection factor in breeding program of soybean for cooking with rice.

본 연구에서는 죽식의 가장 기본 형태인 쌀죽을 모델로 하여 단백질첨가 생선죽을 제조하고 입자크기(통쌀죽 >2.5 mm ; 반쌀죽 0.7-2.5 mm ; 쌀가루죽

식품 조리 및 제조 가공 시 사용되는 소금은 천일염, 정제염 및 수입산염이 대부분이지만, 아직까지 소금 종류에 따른 식품 제조 시 품질특성에 관한 연구는 미비한 실정이다. 이에 국내산 정제염, 국내산 천일염, 수입산염 등 소금의 종류를 달리하여 제조한 김치를 에서 7일간 발효시키며 품질을 비교, 분석하였다. 이화학적인 특성으로 pH, 산도, 염도를 측정하였고, 미생물학적인 특성으로 총균수와 젖산균수를 분석하였으며, 또한 관능검사를 실시하였다. 실