To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

In this study, chicken fry was made using batter prepared from a frying pre-mix that replaced wheat flour (WF) with floury rice powder (FRP) at ratios of 0% (control group), 25% (FRP-25 group), 50% (FRP-50 group), 75% (FRP-75 group), and 100% (FRP-100 group). The physicochemical and acceptability of the finished chicken fry were assessed to provide basic data for product development studies using FRP. The experimental groups that replaced WF with FRP showed higher water binding capacity and lower fat binding capacity than the control group (p<0.05). The viscosity of the batter decreased significantly as the proportion of FRP increased (p<0.05). The pick-up rate measurement results showed significantly lower values in experimental groups compared to the control group (p<0.05). The color measurement results of the chicken fry showed that as the substitution ratio of FRP to WF increased, lightness decreased, and redness increased (p<0.05). The browning index also showed a significant increase as the substitution ratio of FRP increased. The acceptance test results showed that the FRP-100 experimental group was significantly higher in all acceptability characteristics than the control group (p<0.05).

During the cultivation of wheat sprouts, antioxidant activity was measured during each cultivation period. Wheat sprouts from the cultivation period showing the highest antioxidant activity were added at different concentrations to make wheat sprout sulgidduk. Their physicochemical properties then were measured. As a result, when wheat sprouts were cultivated to about 14 cm, contents of ascorbic acid and polyphenol compounds were the highest. Their ABTS radical scavenging activities also showed high values. Thus, wheat sprouts grown about 14 cm were added at a concentration of 0 to 7% to prepare wheat sprout sulgidduk. The lightness (L) of the control was the highest. Redness (a) and yellowness (b) of wheat sprout sulgidduk increased as the amount of wheat sprout added increased. Contents of ascorbic acid and polyphenol compounds and ABTS radical scavenging activities of wheat sprout sulgidduk added with the highest wheat sprout content were significantly higher than those of others. Regarding the texture, the addition of wheat sprout resulted in slightly higher hardness, gumminess, and chewiness than the control. However, springiness and cohesiveness were not significantly different between treatment groups.

This study was conducted to present primary data for the development of functional beverages by measuring quality characteristics and antioxidant properties and preparing coffee with dried fruit powder. The pH, water content, and brownness were higher in the control group than in the fruit-added sample group. Total polyphenols were highest in the Prunus Fruit Coffee (PFC) at 2765.43±87.03 mg GAE/L. In terms of DPPH, the fruit addition group (consisting of dried apple, dried cherry, and dried plum) was higher than the control group, and the LFC was the highest at 70.04±2.01%. ABTS showed high antioxidant properties in all sample groups, and LFC showed the highest content at 83.01±1.06%. Caffeine was the highest in the control group, all sample groups showed lower content than the control group, and AFC showed the lowest content at 664.70±16.36. As a result, the fruit-added coffee groups are higher than the control groups in terms of quality characteristics and antioxidant properties, and it is considered that the fruit groups are suitable as functional food materials when developing coffee products.

This study evaluated the changes in the quality characteristics of extracts (Quantum Energy) from Rehmannia glutinosa, ginseng, balloonflower, Poria cocos, and Adenophora stricta. The extracts were prepared through a six-day aging process, during which the pH decreased with a longer aging period while the viscosity and oBrix values were increased. The color difference (E) of the extracts ranged from 0.27 to 0.49 for all samples, indicating minimal color change with aging. The free sugar content was highest for fructose and glucose, while lactose was not detected. Furthermore, the total free sugar content ranged from 24.518 to 27.646 g/100 g, generally decreasing with the aging time. Benzo[a]pyrene in the extracts ranged from 0.040 to 0.074 g/kg, which is below the limit of quantification. In addition, all extracts were free of total aerobic bacteria, Escherichia coli, and coliforms, confirming that the aging method used in this study was microbiologically safe.

To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of ‘Cheongsoo’ grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.

In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.

Rapeseed (Brassica napus L.) oil is mostly refined oil (RO). However, with increasing interest in health, the consumption of cold-pressed oil (CPO) without chemical refining is increasing in Korea. In this study, quality characteristics of CPO from rapeseed varieties ‘Jungmo7001’, ‘Jungmo7002’, ‘Jungmo7003’,and ‘Yuryeo’were evaluated and compared with RO, a commercial product. L-value and a-value were lower while b-value was significantly higher for CPO than those for RO. Analysis of fatty acid compositions of each oil revealed that CPO from ‘Yuryeo’contained the highest oleic acid at 74%. Analyses of contents of bioactive compounds in CPOs and RO revealed that contents of tocopherol, β-carotene, and canolol were the highest in CPOs from ‘Jungmo7003’, ‘Jungmo7002’, and ‘Jungmo7001’at 55.5, 0.3, and 0.2 mg/100 g, respectively. In addition, CPOs contained higher contents of bioactive compounds than RO, suggesting that CPO could provide health benefits. The induction period of CPOs measured using Rancimat were 9∼52% longer than that for RO, indicating that CPOs had a higher oxidative stability under given conditions. These results could be used to obtain basic data on quality of domestic rapeseed varieties.

본 시험은 마늘 절임에서 분리 동정된 Leuconostoc citreum SK2556 균주에 의한 마늘 발효 배양액 급여가 산란계의 계란 생산성, 계란 품질, 혈액 성상에 미치는 영향을 알아보고자 실시하였다. 시험 동물은 33주령 산란계(Hy-Line Brown) 180수를 공시하였고, 5주간 사양시험을 실시하였 다. 전체 사양기간동안 산란율은 대조구, FG (발효마늘) 0.3 및 FG 0.5 처리구는 78.02~78.53의 범위로 유의적인 차이가 없었으나, FG 0.1 처리구(75.37±3.22)는 다른 처리구들에 비교하여 감소하였다(P<0.05). 사료섭취량과 사료요구율에서는 유의한 차이가 관찰되지 않았다. 시험 전기간 Haugh unit에서는 마늘 발효액 FG 0.1이 대조구와 FG 0.5에 비해 유의하게 증가하였다(P<0.05). 혈액 내 Glucose는 모든 마늘 발효액 처리구가 대조구보다 유의하게 낮았다(P<0.01). 간 기능의 이상 여부를 나타내는 알칼리인산분해효소(alkaline phosphatase; ALP)는 FG 0.3 처리구가 대조구보다 유의하게 감소하였다(P<0.05). 본 연구 결과, 산란계 사료 내 마늘 발효 배양액 급여는 계란의 Haugh unit의 향상으로 계란의 신선도를 개선시켰을 뿐만 아니라, 건강 유지에 긍정적인 영향을 미쳐 사료첨가제로서의 이용가능성을 제시하고자 한다.

본 연구는 국내 육성 품종 ‘선플’과 ‘감황’ 과실 생산에 적합 한 수분수를 선발하기 위해 ‘SKK2’, ‘델리웅’, ‘보화’, ‘Chieftain’ 각각의 꽃가루로 인공수분하여 과실 품질과 종자의 발육을 조 사하였다. 착과율은 두 품종이 모든 처리구에서 96% 이상이 었다. ‘선플’은 ‘델리웅’ 처리에서 과중이 가장 높았고 2021년 은 ‘보화’ 처리에서 2022년은 ‘Chieftain’ 처리에서 가장 낮았 다. ‘감황’은 2021년에 ‘델리웅’ 처리에서 2022년은 ‘Chieftain’ 처리에서 과중이 가장 높아 연차 간 차이를 보였다. ‘선플’의 과실 품질 조사 결과, 2022년에 건물률은 ‘SKK2’처리에서 가장 높고 가용성 고형물 함량은 ‘Chieftain’에서 가장 높았으 며 2021년에는 처리 간 유의차가 없었다. ‘선플’의 총 종자 수 와 미숙 종자 수는 6배체 수분수 처리구에서 가장 많았고 천립 중은 4배체 수분수 처리구에서 무거웠다. ‘감황’의 과실 품질 조사 결과, 건물률과 산 함량은 2년 모두 ‘SKK2’ 처리에서 가 장 높았고 가용성 고형물 함량은 연차 간 차이를 나타냈다. ‘감 황’의 총 종자 수와 성숙 종자 수는 ‘델리웅’과 ‘Chieftain’ 처 리에서 가장 많았고 미숙 종자 수는 ‘SKK2’ 처리에서 가장 적 었다.

본 연구의 목적은 피부미용 온라인교육의 특성요인을 도출하고 이들 요인이 교육만족도와 교육 지속의도에 어떠한 영향을 미치는지 그리고 온라인교육 특성과 교육지속의도 간 관계에서 교육만족도가 어떠한 효과를 가지는지 분석하는 데 있다. 본 연구는 피부미용 온라인교육 경험자인 서울 및 수도권 거주 성인 여성을 대상으로 3월 1일부터 4월 30일까지 설문조사를 진행해 자료를 수집하였다. 수집된 자료는 통 계 프로그램인 SPSS 26.0을 이용해 기술통계, 탐색적 요인분석, 회귀분석, SPSS 프로세스 매크로 4번 모형 (mediation conditional process analysis)을 활용한 부트스트래핑(bootstrapping) 방법을 이용한 매개효과 분석을 통해 분석하였다. 이상의 연구절차를 통해 도출된 결론은 다음과 같다. 첫째 피부미용 온라인교육의 교육품질은 편의성과 신뢰성 요인이, 강사특성은 학습자 이해, 피드백의 신속성, 전문성, 매력성, 진실성 요인이 도출되었다. 둘째, 편의성, 신뢰성, 학습자 이해, 피드백의 신속성, 전문성, 매력성이 교육만족도에 유의한 정적(+) 영 향이 나타났다. 둘째, 교육만족도는 교육지속의도에 유의한 정적(+) 영향력을 미치는 것으로 나타났다. 셋째, 교육지속의도에는 편의성과 피드백의 신속성, 전문성, 매력성이 유의한 정적(+) 영향을 미쳤으나 학습자의 이해는 부적(-) 영향을 미치는 것으로 나타났다. 마지막으로 교육품질 및 강사품질과 교육지속 의도 간 관계에서 교육만족도의 매개효과는 유의한 것으로 나타났다. 이상의 연구결과에서중 강사특성의 피드백의 신속성이 교육만족도와 교육지속의도에 미치는 영향력이 가장 크게 나타났다. 본 연구에서 온 라인미디어 콘텐츠에 대한 분석이 제외된 것을 한계점이라 할 수 있다.

In this study, in order to develop an foaming tablet product using yuzu powder, yuzu powder was manufactured using different drying methods such as freeze-drying, 60℃ drying, and 40℃ drying, and then quality characteristics and functionality were analyzed. The naringin content per g of yuzu powder was 8.9 mg for freeze-drying and 8.8 mg for 60℃ drying, and the hesperidin content per g of yuzu powder was highest at 53.6 mg for freeze-drying and 46.2 mg for 60℃ drying. followed by 40℃ drying (41.7 mg). The tyrosinase inhibitory activity of 60℃ dried powder was found to be twice as high as that of freeze dried powder. Accordingly, in order to develop an inner beauty product, foaming tablets were manufactured using hot air dried powder, and the quality characteristics and functional ingredients of the final foaming tablets were investigated. The foaming tablet prepared with yuzu powder content of 10 and 15% showed an inhibitory activity of tyrosinase of 73.7 %, which was 1.6 times higher than that of ascorbic acid (1 mM), which was a positive control, confirming its melanin production inhibition effect.

The objective of this study is to analyze the indoor air quality of multi-use facilities using an IoT-based monitoring and control system. Thise study aims to identify effective management strategies and propose policy improvements. This research focused on 50 multi-use facilities, including daycare centers, medical centers, and libraries. Data on PM10, PM2.5, CO2, temperature, and humidity were collected 24 hours a day from June 2019 to April 2020. The analysis included variations in indoor air quality by season, hour, and day of the week (including both weekdays and weekends). Additionally, ways to utilize IoT monitoring systems using big data were propsed. The reliability analysis of the IoT monitoring network showed an accuracy of 81.0% for PM10 and 76.1% for PM2.5. Indoor air quality varied significantly by season, with higher particulate matter levels in winter and spring, and slightly higher levels on weekends compared to weekdays. There was a positive correlation found between outdoor and indoor pollutant levels. Indoor air quality management in multi-use facilities requires season-specific strategies, particularly during the winter and spring. Furhtermore, enhanced management is necessary during weekends due to higher pollutant levels.

This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.

본 연구는 Lactobacillus acidophilus KCTC 3164 균주에 의해 발효된 깻잎 발효 추출물 (5%, 10%, 15%, 및 20% w/v)을 기능성 첨가제로 사용하여 깻잎 발효물이 첨가된 아이스크림을 제조 함이 목적이다. 깻잎 발효물이 첨가된 아이스크림의 물리·화학적 특성(색상, 점도, pH, 총 산도, 녹는 속 도, 오버런) 및 항산화 활성을 평가하였다. 깻잎 발효물 첨가량이 증가할수록 아이스크림의 색상에 영향 을 주었으며, 아이스크림의 녹는 속도도 증가하였다. 이에 반해 점도는 점차적으로 감소하는 경향을 나 타내었다. 깻잎 발효물 첨가량이 높을수록 오버런은 점진적으로 증가하였고, pH는 유의하게 감소하였으 며, 총 산도는 증가하였다. 깻잎 발효물이 첨가된 아이스크림의 DPPH 라디컬 소거능과 총 폴리페놀 함 량은 깻잎 발효물 첨가량이 많아질수록 유의적으로 증가하는 것으로 나타났다. 본 연구결과 10% 깻잎 발효추출물을 함유한 아이스크림 실험군이 높은 오버런, 낮은 녹는 속도, 원하는 점도, 높은 DPPH 라디 컬 소거능과 총 폴리페놀 함량을 보여 기능성 아이스크림으로의 잠재력이 있는 것을 알 수 있었다.

안양천의 어류 군집 특성과 어류상에 대한 수질의 영향을 밝히기 위해 2022년 4~6월과 8~10월에 20개 지점을 2회 조사하였다. 조사 기간 동안 채집된 어류는 5목 10과 34종 3,186개체였다. 우점종은 피라미(Zacco platypus, 43.4%) 였고, 아우점종은 붕어(Carassius auratus, 10.1%), 그 다음으로 잉어(Cyprinus carpio, 7.6%), 참갈겨니(Zacco koreanus, 6.2%), 돌고기(Pungtungia herzi, 5.2%), 대륙송사리(Oryzias sinensis, 5.1%), 참붕어(Pseudorasbora parva, 4.7%), 긴몰개(Squalidus gracilis majimae, 4.4%), 버들치(Rhynchocypris oxycephalus, 3.5%), 치리(Hemiculter eigenmanni, 3.3%), 흰줄납줄개(Rhodeus ocellatus, 1.4%), 가숭어(Chelon haematocheilus, 1.0%) 등의 순으로 우세하 게 출현하였다. 출현종 중 한국고유종은 각시붕어(Rhodeus uyekii), 긴몰개, 몰개(Squalidus japonicus coreanus), 참갈 겨니, 얼록동사리(Odontobutis interrupta) 5종(14.7%)이었고, 외래종은 이스라엘잉어(Cyprinus carpio Israeli type), 블루길(Lepomis macrochirus), 배스(Micropterus salmoides), 구피(Poecilia reticulata) 4종(11.8%)이었다. 어류 군집 분석 결과, 우점도는 상류가 높았고 하류로 가면서 낮아졌으며, 다양도와 풍부도, 균등도는 본류보다 지류에서 높게 나타나는 경향을 보였다. 하천건강성을 평가한 결과, 7개 지점에서 보통(C), 8개 지점에서 나쁨(D), 5개 지점에서 매우 나쁨(E)으로 평가되어 좋지 않았다. 수질은 8개 지점을 평가한 결과, 4개 지점은 보통(III), 2개 지점은 나쁨(V), 1개 지점은 약간 나쁨(IV), 1개 지점은 약간 좋음(II)으로 평가되어, 전체적인 수질은 나쁘게 나타났으며, 수질이 하천건 강성과 어류의 서식에 큰 영향을 미치고 있는 것으로 추정되었다. 또한 안양천에 어도가 없는 보가 많이 설치되어 있어 어류의 이동에 장애물로 작용하고 있었다. 따라서 하천건강성을 높이고 안정적인 어류의 서식을 위해서는 수질을 개선할 수 있는 체계적인 관리방안이 필요하고 보에 어도 설치가 요구되었다.

This study examined the quality characteristics and antioxidant properties of sword bean tea available in domestic markets. Each product of sword bean tea had distinct appearance characteristics. The color, pH, brownness, and turbidity of the tea varied significantly across different products, with tea bags showing higher levels of brownness and turbidity. The total polyphenol content of hot water extraction ranged from 165.13 to 517.69 mg gallic acid equivalents (GAE)/100 g sample for pod tea, 999.36 to 2,054.74 mg GAE/100 g sample for tea bag tea, and 74.62 to 275.00 mg GAE/100 g sample for grain tea, respectively. Similarly, the total flavonoid content, measured in terms of catechin equivalents (CE), ranged from 39.51 to 65.00 mg CE/100 g sample for pod tea, 86.57 to 253.63 mg CE/100 g sample for tea bag tea, and 32.94 to 38.63 mg CE/100 g sample for grain tea, for hot water extraction. The DPPH and ABTS radical scavenging activities of pod tea were 95.68 to 276.19 mg TE/100 g sample and 270.87 to 804.21 mg trolox equivalents/100 g sample, respectively, for hot water extraction. These results suggest the need to establish quality standards to ensure consistent quality of sword bean tea.

This study examined the quality characteristics of 10 different lines of native peppers collected from organic farms in Chungbuk province. The study found a strong correlation between the redness (a*) and ASTA values, which both contribute to the perceived quality of peppers. The highest values were observed in the Iyugsa line. The content of capsaicinoid and beta-carotene also showed a positive correlation, with Chilsungcho having the highest statistically significant value. While the total polyphenol content did not correlate with the other indicators, Chilsungcho again had the highest levels. The Yuwolcho line exhibited the highest ABTS radical scavenging ability, while the Eumseongcho line showed the highest DPPH radical scavenging ability. Taking into account the overall bioactivity quality, Chilsungcho had the highest values in terms of total polyphenol, beta-carotene, capsaicinoid, and redness. It also had the second highest total flavonoid content, ABTS, and DPPH radical scavenging activity, all statistically significant. Therefore, Chilsungcho can be considered an excellent choice when considering physiological activity. Furthermore, this study provides valuable information about the unique characteristics of these 10 native pepper lines, which can assist in selecting the appropriate pepper for food manufacturing and serve as a helpful resource for future research.

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from –0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elata due to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elata did not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.