The aim of this study was to prepare rice straw silage using cabbage by-product and persimmon peel which are agricultural by-products produced during the same season in Korea. The treatments comprised a commercial corn silage as the control and four rice straw silages (P15-1, P15-2, P30-1, and P30-2) with different levels of persimmon peel supplementation (15%, 30%) and ensiled periods (1 or 2 months). The cabbage by-products were used to adjust silage moisture (approximately 65%). The quality of the experimental silages was evaluated based on organic acid content, palatability to three Holstein dairy cows, and manufacturing cost. In the corn silage, all chemical compositions, except total digestible nutrients and levels of lactic and butyric acids, were significantly (p<0.05) higher than those of the rice straw silages. However, considering the quality analysis using Flieg's score, the rice straw silage supplemented with 30% persimmon peel ensiled for 2 months (P30-2) was estimated as second grade to corn silage, and was relatively better in palatability to dairy cows than the other rice straw silages, which were considered third grade. The manufacturing cost of rice straw silages using cabbage by-product and persimmon peel compared to that of corn silage was reduced by 28%. Consequently, to prepare rice straw silage adjusted to 65% moisture using only cabbage by-products without inoculant, 30% of persimmon peel, 10% of ground corn, and 2% of molasses as a sugar source should be ensiled for at least 2 months.

To evaluate utilization of persimmon peels as novel bio-materials, the general composition and antioxidant activities of Daebong persimmon vinegar (DPV), Daebong persimmon peel vinegar (DPPV) and commercial persimmon vinegar (CPV) were investigated. The pH of DPPV had slightly higher than that of other vinegars. The titratable acidities of vinegars were 3.24% (DPV), 2.77% (DPPV) and 7.78% (CPV), respectively. The reducing sugar contents showed that DPV had slightly higher than that of other vinegars. The browning degree of DPV was lower than CPV in contrast to the turbidity. The results of Hunter’s color value have showed that overall values of CPV had significantly higher than DPPV and DPV. The total phenolic contents of DPV and CPV were 19.49 and 17.13 mg/100g GAE, respectively. The total flavonoid contents of DPPV (8.04 mg/100g CE) were two fold higher than that of DPV (3.85 mg/100g CE). The antioxidant activities, by DPPH and FRAP assays, of DPV showed stronger than those of other vinegars. Free sugars were mainly composed of fructose and glucose. Organic acids were presented in the order acetic acid, succinic acid, malic acid, tartaric acid, citric acid and oxalic acid. These results suggest that the Daebong persimmon peels could be utilized for vinegar production as a health-benefit material.

The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.

감과육과 곶감 제조시에 폐기되는 많은 양의 감껍질의 유효성분을 비교 조사하였다. 감껍질은 과육부보다 조단백질, 조지방 및 조회분 함량이 높았으며 그 중 조지방 및 조단백질의 함량이 크게 높았고 가용성 탄닌의 함량은 과육이 다소 높았다. 총당의 함량은 과육부의 함량이 크게 높았으며 구성당의 조성은 껍질부가 과육부보다 glucose와 fructose가 각각 약 절반씩 함유되어 있었으며 sucrose의 함량은 상대적으로 낮게 나타났다. 전아미노산 함량은 껍질부가 과육부보다 높은 함량을 나타내었으나 유리아미노산은 과육부가 껍질부보다 오히려 높았다. 감과육의 주요 지방산은 oleic acid, palmitic acid 및 linoleic acid 였으며 감껍질은 oleic acid, linoleic acid 및 palmltic acid의 순으로 많았으며 특히 불포화지방산의 함량이 높았다. 과육분말 및 껍질분말을 이용하여 당과자를 제조하였으며 5~10% 첨가할 경우 기호성이 인정되었으며 곶감떡의 경우 감 절편(slice)제품은 10~20% 첨가시 기호도가 향상되었으나 껍질은 기호도가 낮았다. 감과육분말을 이용하여 개발한 죽제품의 경우 과육 3%외에 쌀가루, 찹쌀가루, 옥수수전분, 탈지분유 등을 첨가하였을 때 기호도가 높게 나타났으나 껍질로서는 죽제품의 개발이 어려웠다.

감 껍질 추출물을 Sephadex LH-20 및 MCI-gel CHP 20 column을 이용하여 2개의 주요 탄닌을 분리할 수 있었으며, NMR, IR, FAB-mass 등을 이용한 구조 동정 결과(+)-catechin, (+)-gallocatechin으로 확인되었다. 소석회와 보조응집제로 정제 탄닌을 처리할 때 얻어진 탁도, T-N, T-P 및 CODcr 제거율은 gallocatechin이 catechin보다 우수한 것으로 나타났으며, 이는

감 과피로부터 천연식용색소를 개발하고자 7가지 (acetone, ethanol, ether, ethyl acetate, ethylene chloride, hexan, methanol)의 유기용매로 carotenids를 추출하고 추출수율을 비교하였다. 이들 용매중 아세톤의 추출수율이 가장 크게 나타나 아세톤을 이용한 추출조건의 최적화를 위하여 중심합성계획에 의한 반응표면분석을 행하였다. 시료에 대한 추출온도(X), 추출시간(X), 용매비(X)를 요

The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90. Final viscosity after cooling to 50, viscosity of control increased to 134 B.U., but that of the dough with PPP showed 13∼37 B.U. As more PPP was added, gluten formation and mixing time dough were longer. Adhesiveness, springness, cohesiveness and chewiness gradually increased as PPP content increased, while the hardness decreased. Lightness value decreased but redness and yellowness values increased with the addition of PPP, especially, the bread made by 15% PPP treatment showed dark brown color. In sensory evaluation of bread, score of color decreased significantly as more PPP was added but overall acceptability was not significant different(p