This study aimed to apply rice flour Baromi 2 (B2) varieties developed by the Rural Development Administration in low-sugar baguette products. To achieve this, baguettes were produced using B2 at 10%, 20%, and 30% levels. As the content of B2 increased, the mixing time decreased, and the dough became sticky. Additionally, the dough fermentation ability was reduced. The finished products showed no significant difference in the external structure with varying B2 contents. However, the crust color containing B2 was darker than that of the control. In color value, the L* value decreased as the amount of added B2 increased, while the a* value and b* value increased. Furthermore, the sensory evaluation revealed that baguettes with a higher amount of B2 had a softer crumb and a crunchy crust, and with 20% substituted for B2, the sample obtained the highest score. From these results, it has been determined that B2 can substitute for up to 20% of wheat flour in bakery products.

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling five consumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks after fermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC and storage at −1oC for Dongchimi enables it to maintain the best quality for a long time.

최근 국제적으로 각 나라의 종 보존 (Species conservation) 및 생태계 보호에 대한 개념이 확대되면서 자국의 본토종의 보호 및 외래종의 교란에 대한 다양한 연구가 활발히 진행되고 있으며, 특히 생태계 교란생물종(동물, 식물 등)은 국가에서 지정하여 이들에 대한 퇴치방안을 강구하고 있다. 정부차원에서는 위해 가능성을 내포하고 있는 종을 ‘생태계 위해 외래생물’(자연환경보전법 제 2조 제 18호)로 지정･고시하고 있다. 현재, 우리나라의 인공호 및 하천(하천/강)에서 블루길(Lepomis macrochirus) 등의 외래어종은 광범위하게 분포하며, 엄청난 속도로 확산되고 있는 것으로 알려져 있다. 외래어 종이 무분별하게 수체내로 유입되면서 생태계와 토착생물에 대한 교란이 발생하고 있으며, 이에 대한 관리방안 모색이 현재 이루어지고 있어 각종 지자체 차원에서도 관리방안이 시급히 요구되고 있는 실정이다. 이에 따라 금강 수계 전체 지점에 대해 수온(Water Temperature; T), 수소이온농도(pH), 용존 산소량(Dissolved Oxygen; DO), 생화학적 산소 요구량(Biochemical Oxygen Demand; BOD), 화학적 산소 요구량(Chemical Oxygen Demand, COD), 전기전도도(Electric Conductivity; EC), 총 부유물질량(Total Suspended Solid; TSS), 총 인(Total Phosphorus; TP), 용존 총 인(Total Dissolved Phosphorus; TDP), 인산염 인(PO4-P), 총 질소 (Total Nitrogen; TN), 용존 총 질소(Total Dissolved Nitrogen; TDN), 암모니아성 질소(NH4-N), 질산성 질소(NO3-N), 엽록소-a(Chllorophyll-a; CHL), 총 유기 탄소량(Total Organic Carbon; TOC) 16개 항목을 활용하여 금강 수계의 수질 범위를 분석하였다. 본 연구에서는 금강 수계에 위치하는 모든 지점의 이화학적 수질 특성 범위를 분석한 뒤, 블루길이 존재하는 지점에서의 이화학적 수질 특성을 분석하여 블루길의 내성도 특성 범위를 파악하기 위해 수행하였다.

Different strategies are studied to incorporate lipid-soluble bioactive molecules into water-based food systems. However, these systems solely cannot protect the core compound through the storage period, especially when the core is exposed to environmental stress factors. Water soluble fraction of the crude extract from Enteromorpha prolifera was analyzed for its physicochemical characteristics including chemical composition, structure, rheological and thermal properties. The extract was added to O/W emulsion system containing retinol and stabilized with Tween 20, WPI and sodium caseinate to improve storage stability through different modes of action; as a chelator of metal ions and as a scavenger of radicals. Storage stability was mainly determined by zeta potential, particle size distribution, and retinol retention. The water-soluble extract of E.prolifera mainly consisted of anionic polysaccharide, while impurities of protein, mineral and other pigments were present. Mode of action analysis showed that the extracts had both ferrous ion chelating ability(EC50=0.67%) and free radical scavenging ability(EC50=0.23%), indicating a multifunctioning mechanism of the heterogeneous extract. Addition of extract (0.1%~1% in total emulsion) did not affect the physical stability during 1 week storage. Protective materials are often added to food systems to improve the stability of core materials but excessive use of additives may be repulsive to consumers. In contrast, the optimum concentration range of E.prolifera extract is much lower compared to that of conventional usage of other materials and has lower toxicity to that of strong chelators while providing effective protection.

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two two types: water-soluble and liposoluble, water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder (158.00 μm, 8.45 μm, and 6.33 μm) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at 4°C, 25°C, and 40°C for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, RG-158.00 μm was precipitated immediately, and the dispersion stabilities between RG-8.45 μm and RG-6.33 μm showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

The objective of this study was to investigate the physicochemical characteristics of bear, pig, and cow biles to determine their authenticities for safe food distribution. The main bile acids of bear bile were tauroursodeoxycholic acid and taurochenodeoxycholic acid, while glycochenodeoxycholic acid and taurochenodeoxycholic acid for pig bile and taurocholic acid and glycocholic acid for cow bile were majorly detected by HPLC analysis. HPLC analysis was effective in monitoring of several samples imported as bear bile if employed to determine the authenticity of each bile. After the analysis of fatty acid composition by GC analysis, the ratio of the oleic acid of bear bile was relatively low compared to pig and cow biles. The ratio of the linoleic acid of bear bile was also similar to pig bile, whereas it had a tendency to be high compared to cow bear. The genetic analysis of the imported bile samples was mostly in agreement with the results of HPLC and GC analysis to identify the origin of imported biles. Finally, this study on the identification of bile origin by physicochemical analysis can give basic information to monitor the origin of biles and further to establish a reliable system for bear bile distribution.

This study was performed to investigate the physiological functionality of jerusalem artichokes and to define its antioxidant potential. The study also evaluated mook prepared with jerusalem artichokes powder as a new functional food for ameliorating Diabetes Mellitus. Regarding the chromaticity of mook prepared with jerusalem artichoke, lightness decreased as the amount of jerusalem artichoke increased (p<0.05), while the redness and yellowness values increased significantly (p<0.05). Regarding the mechanical properties, hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly as the amount of jerusalem artichoke increased (p<0.05). The total polyphenol and flavonoid contents of JA30 were 7.36 mg TAE/g and 2.15 mg RE/g, respectively, which were higher than those of the control group(3.50 mg TAE/g and 0.76 mg RE/g, respectively). The DPPH and ABTS scavenging abilities (IC50) for JA30 were 4.40 and 5.70 mg/mL, respectively, indicating a higher radical scavenging ability than the control group (7.59 and 7.24 mg/mL, respectively). The α-glucosidase inhibitory effect (IC50) of JA30 and the control group was 18.91 and 24.01 mg/mL, respectively. Based on the above-described results, mook containing jerusalem artichoke powder is expected to ameliorate diabetes with antioxidant activity, α-glucosidase inhibitory effect, and sensory factor. Also, it is believed that this functional material has the potential to improve health

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.

Hydrologic and Physicochemical properties are the properties of water, defined by physicochemical properties such as water temperature, electrical conductivity, pH and the concentration of inorganic ions. Although it is difficult to directly identify the cause of seepage through hydrologic and physicochemical analysis, it can be used as indirect data to estimate the origin of leakage.

This research was performed to evaluate the physicochemical characteristics of waste oil, waste solvent, and waste paint as waste derived fuel (WDF) feeding materials and WDF. Low heating values (LHVs) were in the ranges of 8,313.8 ~ 10,989.5 kcal/kg for waste oil, 4,109.1 ~ 9,890.6 kcal/kg for waste solvent, 5,733.7 ~ 8,051.0 kcal/kg for waste paint, and 5,184.2 ~ 10,679.0 kcal/kg for WDF. Sulfur contents showed 0.010 ~ 1.900% for waste oil, 0.000 ~ 0.073% for waste solvent, 0.004 ~ 0.581% for waste paint, and 0.001 ~ 0.700%, respectively. Chloride contents showed the ranges of 2 ~ 4,870 mg/kg for waste oil, 0 ~ 12,900 mg/kg for waste solvent, 0 ~ 10,700 mg/kg for waste paint, and 'not detected' ~ 4,070 mg/kg for WDF. Cd, As, and Hg were detected minimally in a few sample only. Other heavy metals showed below standard permission value for WDF. Feeding materials for WDF showed greatly different characteristics within even same sorts of wastes. And, as results of LHV, S, Cl, and heavy metal contents, WDF samples investigated in this research satisfied the standard permission value for WDF.