The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

This study presents the data analysis results of groundwater chemistry and the occurrence of fluoride in groundwater obtained from the groundwater quality monitoring network of Korea. The groundwater data were collected from the National Groundwater Information Center and censored for erratic values and charge balance (±10%). From the geochemical graphs and various ionic ratios, it was observed that the Ca-HCO3 type was predominant in Korean groundwater. In addition, water-rock interaction was identified as a key chemical process controlling groundwater chemistry, while precipitation and evaporation were found to be less important. According to a non-parametric trend test, at p=0.05, the concentration of fluoride in groundwater did not increase significantly and only 4.3% of the total groundwater exceeded the Korean drinking water standard of 1.5 mg/L. However, student t-tests revealed that the fluoride concentrations were closely associated with the lithologies of tuff, granite porphyry, and metamorphic rocks showing distinctively high levels. This study enhances our understanding of groundwater chemical composition and major controlling factors of fluoride occurrence and distribution in Korean groundwater.

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

콩을 사용하는 간장제조공정과 달리 쌀을 사용하여 쌀소스를 제조 후 품질특성 및 관능적 평가를 실시하였다. 35oC로 하여 120일 숙성시킨 쌀소스의 품질평가 및 관능적 특성 결과 수분함량은 55.08%로 나타났으며, 색도측정 결과 L값은 38.90, a값 -1.22, b값 5.74로 숙성기간이 증가 할수록 황색도가 높게 나타나 b값이 증가하였다. pH는 4.35로 나타나 숙성 기간이 증가할수록 pH가 감소하는 경향을 나타났으며 총 질소 함량 측정 결과 0.26%로 나타나 숙성기간이 길어질수록 쌀의 단백질을 분해시켜 총 질소 함량은 높게 나타났다. 관능평가 결과, 숙성기간 120일 처리구가 숙성기간 90일 처리구에 비해 색의 기호도는 낮게 평가되었으나, 맛과 향의 기호도에서 높게 평가되었다. 따라서 쌀소스를 제조하는 경우에 숙성온도를 35oC로 하여 120일 숙성시키는 것이 관능적 품질 측면에서 가장 적합할 것으로 보이며, 본 연구를 바탕으로 생산된 쌀소스는 조미 식품으로써 쌀의 이용가치를 부가할 것으로 사료된다.

본 연구는 인삼 잎의 이용증대를 위해 마이크로웨이브에 의한 인삼 잎의 잔류농약 추출효과와 발효 인삼 잎의 ginsenoside 유용 유도체의 전환 검토 및 품질 특성을 분석 하였다. 인삼 잎에 잔류되어 있는 tolclofos-methyl와 azoxystrobin을 microwave로 추출하기 위한 용매는 hexane이 가장 효율적 이었다. tolclofos-methyl와 azoxystrobin이 잔류되어 있는 인삼 잎에서의 microwave를 이용한 추출 최적 조건은 power 50∼95 watts, 추출용매는 hexane, 추출시간은 3분으로 나타났다. 인삼 잎 추출물의 발효에서 발효 전과 비교하여 Rg1과 Rb1은 감소한 반면 Rh1, Rg3, Rk1 및 Rh2는 발효 후 모두 증가한 것으로 나타났다. 특히 홍삼에서 대표적인 성분으로 알려져 있는 Rg3의 경우 발효전 2.77 ㎍/g에서 발효 후 균주의 종류에 따라 70.62∼77.61 ㎍/g으로 증가하였다. 7일간 발효 후 인삼 잎의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내었으나, 발효가 진행됨에 따라 전반적으로 감소되는 경향을 나타내었다.

본 연구에서는 대추즙을 첨가하여 양갱의 품질 특성에 미치는 영향을 알아보고, 나아가 노인 및 운동선수를 위한 고열량 간식 등으로 기능성 식품을 개발하고자 하였다. 수분함량은 실험구의 경우는 대조구에 비해 다소 낮은 수분함량을 나타냈으나, 대추즙 함량이 증가할수록 낮아지거나 혹은 높아지는 경향성은 나타나지 않았다. 대추즙의 첨가량이 증가할수록 양갱의 pH는 감소하였고, 총산은 증가하였다. 색도의 경우 대추즙 첨가량이 증가할수록 오히려 명도(L값) 및 적색도(a값)는 유의적으로 감소하였고, 황색도(b값)는 유의적인 차이는 있었으나, 경향성은 보이지 않았다. 양갱의 조직감은 대추즙을 첨가하지 않은 양갱보다 대추즙을 첨가하여 제조한 양갱의 경도가 농도 의존적으로 증가하였다. 대추즙의 함량을 증가시키면서 제조한 양갱의 총폴리페놀, 항산화능 및 탄닌의 함량은 농도 의존적이며, 유의적으로 증가하였다. 따라서, 대추즙을 첨가한 양갱은 고기능성 간식으로 개발 가능할 것으로 판단된다.

재가열에 따른 쌀의 품종별 물리적 특성을 관찰하기 위하여 고품질 밥쌀용으로 개발된 쌀(다보, 대보, 삼광, 수광, 신동진, 진수미, 하이아미)을 취반 후, 24시간 냉장, 냉장 후 재가열에 따른 물리적 특성을 분석하였다. 텐시프레셔를 이용한 품종별 식감특성을 분석한 결과, 경도는 삼광이 가장 낮았으며, 대보, 하이아미가 가장 높았다. 부착성, 탄력성, 찰기는 신동진이 가장 낮았다. 품종에 따라 밥을 취반한 다음 취반 직후, 취반 후 24시간 냉장보관, 냉장보관 후의 색도, 물성, 미세구조를 관찰하였다. 색도 분석결과, 취반 후 냉장 및 재가열에 의해 밥의 명도가 떨어지는 경향을 보였다. 취반한 후의 물성 분석 결과, 하이아미가 다른 품종에 비해 모든 항목에서 가장 높은 값을 보였다. 취반한 후 24시간 냉장 보관하였을 때는 경도, 점착성 및 씹힘성이 증가하였으며, 재가열에 의해 그 값은 다시 감소하였다. 주사전자현미경을 이용하여 밥의 미세구조를 관찰한 결과, 하이아미의 경우 취반 직후에 중앙부분의 입자가 치밀하게 뭉쳐 있음을 확인할 수 있었다. 냉장 저장 및 냉장 후 재가열에 의해 모든 품종에서 기공이 조금 더 명확하게 형성된 것을 확인하였다. 본 연구결과를 종합하여 볼 때, 벼 품종 특성에 따라 취반 후 재가열 및 보관에 따라 물리적 품질 특성이 달라지는 것으로 확인되었다. 추후 본 연구결과를 기초로 하여 취반 후 재가열 및 보관에 따른 이화학적 및 관능적 품질 분석 등과 같은 후속 연구를 통해 고품질 밥쌀용으로 개발된 쌀이 산업적 이용을 위한 응용연구가 지속적으로 수행되어야 한다고 판단된다.

This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.

Time-temperature indicators or integrators (TTIs) indicate food quality changes based on time-temperature history. Whilst many types of TTIs have been developed and commercialized, educated consumers often refuse to purchase food products with attached TTI labels showing even a slight color change. In this study, a novel on-off diffusion-based TTI coupled with polydiacetylene/silica nanocomposites has been proposed. The prototype TTI tag has a multilayer structure comprised of a self-adhesive base layer, a middle microporous sheet, and an upper opaque white layer coupled with a square reservoir of Tween 20 attached to an activation stripe. At the end of the diffusion path, polydiacetylene/silica nanocomposites were injected into a loading site as a fine blue stripe. After activation, Tween 20 diffused and reached the loading site, where it rapidly changed from blue-to-red via solvatochromism. This alternative and innovative TTI continuously showed a blue color until reaching the end point, at which stage a red color rapidly appeared, indicating product rejection. Thus, this novel TTI it is of great benefit to the brand owner. The developed prototype was characterized and evaluated for its ability to monitor microbial quality based on published, isothermal, microbial growth data of modified-atmosphere packaged minced beef, Mediterranean fish, and ground pork. The diffusion of Tween 20 in the TTI system was measured under various isothermal conditions and a kinetic model, based on the association between diffusion and time-temperature, was investigated. The Gaussian-estimated activation energy value was 51.082kJ mol-1. Tween 20 diffusion of 6.10, 5.15 and 6.15mm along the TTI systems were considered to be end points and the 95% confidence interval between the times taken for TTI to display OFF and for the foods to reach their deterioration thresholds were 23.30-23.70, 23.00-23.50 and 23.44-24.05h for total aerobic bacteria, Shewanella putrefaciens, and Pseudomonas spp. respectively. The TTI performance test for reproducibility and accuracy revealed a normal frequency distribution with 35004.90, 1200.254.82 and 549.811.09min at 0, 11 and 25C, respectively in accordance with the investigation of diffusion in the TTI.

Traditionally, mistletoe is known as an effective anti-cancer medicinal plant, and lectin is recognized as a major component with cytotoxic and immuno-stimulant activity in mistletoe. A Korean mistletoe lectin (KML) has specificity to galactose and galactosamine and is distinguish from European mistletoe lectin (EML). When we examined the concentration of lectin in mistletoe originated from five different types of host trees, the result indicate that the lectin concentration is variable depending on the host tree. Noticeably, mistletoe from chestnut tree contains ten folds higher lectins than that of an oak tree. We also tested the concentration of KML and crude extract (KM-110) of Korean mistletoe that shows 90% cytotoxicity in L5178Y-ML25 lymphoma cell. In addition, the cells show 90% and 70% viability by the treatment of two neutralizing antibodies of KML, 9H7-D10 and 8B11-2C5 neutralization effect with two monoclonal antibodies of KML, 9H7-D10 and 8B11-2C5. Therefore, the result expected that the mistletoe contain some other cytotoxic components except lectin. Finally, the production of TNF-α and IL-6 by RAW 264.7 cells stimulated with lectin free-crude extract (LFKM-110) following neutralization by 9H7-D10 monoclonal antibody shows higher than that of lectin containing-crude extract (KM-110). These results suggest that the Korean mistletoe lectin ha a great potential to be developed as therapeutic agent of cancer.

An investigation was carried out to evaluate the potential role of Lactobacillus Plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of Italian ryegrass (IRG) silages. The physiochemical properties of IRG silage such as crude protein content, neutral detergent fiber, acid detergent fiber, total digestible nutrient and in vitro dry matter digestibility were not affected by KCC-10 and KCC-19. The pH of IRG silage in KCC-10 and KCC-19 treatments decreased compared to the control (p<0.05), while the lactic acid content in KCC-10 and KCC-19 treatments increased compared to the control (p<0.05). In addition, the number of lactic acid bacteria (LAB) in the KCC-10 treatment increased compared to the control (p<0.05). The number of lactic acid bacteria in KCC-19 increased, but there was no significant difference in all treatments. Therefore, we recommend L. plantarum KCC-10 and KCC-19 as potential additive candidates in IRG silage with lots of advantages.

Multi-walled carbon nanotube (MWCNT)/polycarbonate (PC) nanocomposite was prepared by direct melt mixing to investigate the effect of the shear rate on the surface resistivity of the nanocomposites. In this study, an experiment was carried out to observe the shear induced orientation of the MWCNT in the polymer matrix using a very simple melt flow indexer with various loads. The compression-molded, should be eliminated. MWCNT/PC nanocomposite sample exhibited lower percolation thresholds (at 0.8 vol%) and higher electrical conductivity values than those of samples extruded by capillary and injection molding. Shear induced orientation of MWCNT was observed via scanning electron microscopy, in the direction of flow in a PC matrix during the extrusion process. The surface resistivity rose with increasing shear rate, because of the breakdown of the network junctions between MWCNTs. For real applications such as injection molding and the extrusion process, the amount of the MWCNT in the composite should be carefully selected to adjust the electrical conductivity.