This study analyzed the changes in quality characteristics and functionality of Campbell Early fortified wine based on aging temperature and duration. The pH levels of the wine ranged from 3.74 to 3.87, while total acidity was between 0.40% and 0.49%. After fortification, the soluble solids measured 15.4 to 16.1 °Brix, and the alcohol content remained stable throughout aging, consistently between 24.2% and 24.9%. Color analysis revealed that lightness (L) increased with higher aging temperatures, while redness (a*) decreased. Concurrently, yellowness (b*) and hue values rose, indicating a gradual fading of red color as the wine aged, transitioning toward a yellowish-brown hue. In the free sugar analysis, fructose levels were found to be between 36.24 and 36.71 mg/mL, glucose ranged from 7.67 to 8.51 mg/mL, and sucrose was measured at 1.07 to 1.09 mg/mL. For organic acids, citric acid ranged from 0.013 to 0.027 mg/mL, tartaric acid from 1.033 to 1.228 mg/mL, malic acid from 0.645 to 0.689 mg/mL, and lactic acid from 0.274 to 0.314 mg/mL. Aroma analysis identified a total of 41 compounds, including 9 alcohols, 22 esters, 5 ketones, 2 furans, 1 pyran, 1 acid, and 1 ethane compound. This study highlights the potential for developing premium fortified wines from Campbell Early and suggests that the findings could be beneficial across various sectors of the wine industry.

본 연구는 서리 받은 ‘부유’ 단감(Diospyros kaki cv. Fuyu)의 피해특성 및 잎의 피해율에 따른 과실의 수확 직후 및 저장 중 품질 변화를 조사하였다. 잎의 피해율은 피해정도에 따라 0%, 31-60%, 61-90%, 91-100%의 4단계로 나누어 조사되었다. 서리에 의한 피해는 수관의 외부에서 대부분 발생되었으며, 수상에 착과된 상태에서 피해증상은 서리가 내린 하늘 방향(상향)에 나타났으며, 수확 후 시간이 경과되면서 피해를 받은 부위에 수침현상이 나타나고 갈변되었다. 수확 시, 엽 피해율 91-100%에서 육안으로 관찰되는 피해가 21% 발생하였으며, 61-90%에서는 0.4%로 매우 경미하게 나타났고, 60% 이하에서는 피해가 나타나지 않았다. 서리를 받은 과실은 엽 피해율이 높을수록 호흡률이 증가하는 경향을 보였다. 엽 피해율이 증가함에 따라 전해질 용출율도 증가하였으며 경도는 감소하였다. 저장 후 과실의 피해정도를 조사하기 위해 육안 관찰에서 피해가 나타나지 않은 과실을 5개 묶음 MA (modified atmosphere) 포장하여 -1.3±0.5℃에서 100일간 저장하였다. 저장 후에는 서리를 받았을 것으로 예상되는 기부 부위에서 과육이 함몰된 형태로 나타난 함몰과와 과육 전체가 탄력을 잃고 울렁거리는 울렁과로 두 가지 형태의 장해가 나타났다. 엽 피해율 91-100%에서만 함몰과는 13.0%, 울렁과는 33.0% 발생하였으며, 호흡률과 전해질 용출률이 가장 높고 경도가 가장 낮았다. 엽 피해율이 90% 이하인 과실은 호흡률, 전해질 용출률, 경도가 서리를 받지 않은 과실과 비슷한 경향을 보였으며 육안으로 드러나는 피해가 없었고 과실 품질에도 큰 차이가 없었다.

본 연구는 경상남도 서부 12개 시⋅군에서 2010년부터 2021년까지 수집된 농업용 지하수 7,447개 시료를 대상으로, ｢지하수법｣ 및 ｢환경오염공정시험기준｣에 따라 수질을 분석하고 GIS 기법을 활용하여 부적합 항목의 공간적 분포와 원인을 규명하였다. 전체 표본 중 174개(2.3%)에서 수질 부적합이 확인되었으며, 주요 항목은 NO3-N(35.1%), Cl⁻(33.3%), As(11.5%), Phenol(10.9%) 등이었다. GIS 분석 결과, NO3-N은 남강 하류 시설재배지에서, Cl⁻는 해안 및 기수역 인근에서 주로 검출되어 각각 과다한 질소 비료 사용과 해수 침투의 영향을 받은 것으로 나타났다. 반면, As⋅pH⋅중금속(Cd, Pb 등)은 특정 지역에 집중되지 않고 지질학적 요인과 관련이 있는 것으로 분석되었다. 또한 Phenol⋅CN⋅TCE 등은 산업폐수 유입 가능성이 있으나, 연구지역 특성상 굴착 과정에서 혼입된 오염물질일 가능성이 제기되었다. 본 연구는 항목별 발생 원인에 기반한 맞춤형 관리의 필요성을 제시하며, 향후 정기검사 확대와 방치공 정비 등 제도적 보완을 통해 농업용 지하수의 체계적 관리가 강화되어야 함을 시사한다.

In this study, we aimed to compare the quality characteristics of madeleines prepared by substituting wheat flour with stabilized rice bran (SRB) at levels of 0–40%, and evaluated physicochemical properties and consumer acceptability to investigate sensory characteristics. Volume and baking loss significantly increased, whereas the moisture content significantly decreased with increasing SRB substitution levels (p<0.05). Concerning color, the L* value significantly decreased, whereas the a* and b* values significantly increased with an increasing SRB content (p<0.05). In the texture profile analysis, hardness significantly decreased with higher SRB levels. Moreover, both gumminess and chewiness displayed significant reduction in proportion to the SRB content. In the consumer acceptability test, the control group exhibited the highest score for appearance (7.91±1.25), while the appearance scores of SRBadded samples decreased with an increasing SRB content, suggesting that darker colors negatively influenced consumer preference. However, the SRB 30% group yielded the highest scores in grain flavor and overall acceptability (6.00±2.16 and 6.53±1.68, respectively). Based on the combined results of quality characteristics and consumer evaluation, we determined 30% SRB substitution the most suitable level for madeleine formulation.

This study evaluated the effects of mixed fermentation using the wild yeast Kluyveromyces marxianus NIYC1 (KM) from a medicinal starter culture, indigenous baking yeast Saccharomyces cerevisiae SPC-SNU 70-1, and lactic acid bacteria (LAB) on the physicochemical quality and aroma compounds of bread. Bread was prepared using the sponge-dough method, and proximate composition, specific volume, texture, gas production, pH, total titratable acidity (TTA), and volatile organic compounds (VOCs) were analyzed. The results showed that KM exhibited a higher specific volume and superior gas production during early fermentation compared with the control, improving dough expansion and final volume. LAB demonstrated stable fermentation and a lower increase in hardness during storage, effectively regulating acidity and enhancing flavor complexity. VOC analysis revealed that LAB increased alcohol content, whereas KM promoted fatty and organic acids. Both strains suppressed the production of off-flavor compounds. These findings indicate that mixed fermentation with KM and LAB offers superior fermentation performance, texture, flavor complexity, and storage stability compared to commercial yeast fermentation. This study highlights the industrial potential of underutilized microbial resources and provides foundational data for the development of functional and value-added bakery products.

This study evaluated the applicability of ‘Baromi2’ (B2) rice flour as a functional ingredient in lean bread by replacing wheat flour at levels of 10%, 20%, and 30%. Bread was produced under standardized baking conditions, and its quality characteristics were assessed through physicochemical analyses (including specific volume, texture, and color). The internal crumb structure was also examined to assess gluten network integrity. As the substitution level increased, finished product volume decreased and crumb hardness significantly increased, indicating weakening of the gluten network. Internal structure analysis revealed that higher substitution levels and reduced pore evenness. Among the samples, the 10% substitution level produced bread with the most balanced texture and crumb structure. These results suggest that ‘B2’ rice flour can be used to partially replace wheat flour in lean bread to enhance nutritional diversity and maintain product quality.

In this study, freeze-dried red beet powder was characterized for its physicochemical properties and functional components and subsequently incorporated into rice cookies at levels of 0%, 2%, 4%, 6%, and 8% to assess its effects on quality characteristics and antioxidant activity. As the level of red beet powder increased, moisture content decreased, whereas both the diameter and thickness of the rice cookies increased, resulting in a reduced spread ratio. In terms of color parameters, lightness and yellowness decreased, whereas redness significantly increased with increasing red beet powder content, indicating a distinct visual change in the cookies. Antioxidant activity increased proportionally with red beet powder levels. These findings demonstrate that incorporating red beet powder effectively enhances the antioxidant activity and functional properties of rice cookies.

This study aimed to enhance the value of traditional Korean sweet Dasik by incorporating citrus mandarin powder rich in functional components. Jinmal Dasik was prepared using citrus mandarin powder at concentrations of 0%, 8%, 16%, 24%, and 32%. Quality characteristics, sensory properties, and antioxidant activities of the samples were evaluated. As the citrus mandarin powder concentration increased, moisture and sugar content increased, while pH decreased. Color measurements revealed decreased lightness and increased redness and yellowness. Mechanical texture parameters showed no significant differences among the groups. In sensory evaluation, the 24% sample received the highest scores for appearance, taste, texture, and overall acceptability, while the 24% and 32% samples achieved the highest aroma scores. Quantitative descriptive analysis indicated that higher powder levels increased yellowness, citrus aroma, sweetness, sourness, bitterness, astringency, and moistness, though no significant differences were observed in terms of hardness and chewiness. Principal component analysis supported these trends. The antioxidant activity of Jinmal Dasik, including total phenol and flavonoid contents, DPPH radical scavenging activity, and reducing power, increased with higher levels of citrus mandarin powder. Overall, the addition of 24% citrus mandarin powder was optimal for improving the sensory acceptability, antioxidant activity, and quality attributes of Jinmal Dasik.

This study analyzed the changes in quality characteristics and functionality of Cheongsoo fortified wine based on aging temperature and duration. The pH levels of Cheongsoo fortified wine ranged from 2.85 to 3.23, and total acidity was between 0.56% and 0.80%. After fortification, the soluble solids measured 14.7 to 15.8 °Brix, while the alcohol content remained stable during aging, ranging from 21.9% to 22.2%. Color analysis revealed that lightness (L) decreased more rapidly at higher aging temperatures, whereas redness (a*), yellowness (b*), hue value, and color intensity increased, indicating a deepening of color during aging. In the free sugar analysis, fructose levels were between 41.96 and 42.22 mg/mL, glucose ranged from 15.68 to 17.88 mg/mL, and sucrose was found at 0.64 to 0.88 mg/mL, indicating that sucrose remained as residual sugar. For organic acids, citric acid levels were between 0.022 and 0.039 mg/mL, tartaric acid ranged from 2.715 to 3.133 mg/mL, malic acid was between 1.126 and 1.265 mg/mL, and lactic acid measured 0.172 to 0.173 mg/mL. Aroma analysis identified a total of 32 compounds: 6 alcohols, 17 esters, 3 ketones, 3 furans, 1 pyran, 1 acid, and 1 ethane compound. This study highlights the potential for developing premium fortified wines from Cheongsoo and suggests that the findings can be applied across various sectors of the wine industry.

This study aimed to evaluate the effect of partially replacing pork backfat with string cheese on the quality of dry-cured goat meat sausages. Two formulations were prepared: A control (C0, 20% backfat) and a treatment (C10), in which 10% backfat was replaced with string cheese. Proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS), pH, water activity, color, and texture were analyzed. The addition of string cheese significantly reduced fat and increased protein and moisture (p<0.05). Fatty acid analysis revealed higher medium-chain saturated fatty acids (C4:0- C8:0) and total saturated fatty acids (SFA), with a lower unsaturated-to-saturated fatty acid (UFA/SFA) ratio. Both groups showed TBARS values below the sensory threshold, but the treatment had significantly lower lipid oxidation (p<0.05). The treatment also had a higher pH, while water activity showed no difference. In color, the treatment exhibited significantly higher a* (redness) and b* (yellowness) values. Textural analysis indicated increased hardness but reduced cohesiveness and gumminess. These findings suggest string cheese can act as a fat replacer and functional ingredient that improves the nutritional and physicochemical characteristics of dry-cured goat sausages.

This study investigated the seasonal water quality characteristics of two key environmental flow sources for the Gwangju Stream: the Yeongsan River water supply and effluent from a sewage treatment plant. Monitoring data collected between 2019 and 2023 were analyzed for both sources, and field surveys from October 2023 to June 2024 examined confluence points where environmental flows entered the Gwangju Stream, measuring both main-stream and inflow waters. The Yeongsan River supply recorded its highest spring organic matter levels (mean BOD: 5.2 mg L-1; maximum: 8.7 mg L-1), while the sewage treatment plant effluent exhibited pronounced seasonal variation in total nitrogen (T-N), ranging from a summer low of 8.2 mg L-1 to a winter high of 13.8 mg L-1. Upstream water quality remained stable; however, downstream BOD increased annually by 8.2%, and total phosphorus (T-P) peaked sharply in summer (0.567 mg L-1). Field survey results indicated that in spring, T-N increased by up to 495%, BOD by 182%, and T-P by 290%; in winter, T-N rose by 239%, BOD by 164%, and COD by 73%. These findings reveal marked seasonal variability in the influence of environmental flow sources, with T-N showing the most substantial increase in spring. The results highlight the need for targeted nutrient management strategies, such as increasing the proportion of the plant’s effluent in spring to stabilize nutrient loads and improving its biological treatment efficiency in winter to reduce T-N concentrations. Season-specific measures of this kind can improve water quality and help sustain the ecological integrity of the Gwangju Stream.

쉰다리는 제주도에서 쌀 또는 보리와 누룩을 이용해 짧 은 발효 과정을 거쳐 생산되는 전통적인 저알코올 발효 음료이다. 본 연구에서는 제주에서 시판되는 쉰다리의 품 질 특성 및 항산화 활성을 조사하였다. 조사 항목에는 pH, 당도(oBrix), 총산도, 유리당, 유기산, 총 폴리페놀 함량, 총 플라보노이드 함량, FRAP 활성, DPPH 자유 라디칼 소거 능이다. 쉰다리의 pH는 pH 3.25-3.45 범위였고, 당도는 10.6-13.3 oBrix 범위로 나타났다. 총산 함량은 비살균 제 품(0.55-0.67% w/v)이 살균 제품(0.43-0.46% w/v)보다 더 높게 측정되었다. 이러한 차이는 발효 과정 중 젖산은 유 의한 변화가 없었으나 초산이 유의하게 증가한 데 기인한 다. 비살균 제품들의 총 폴리페놀 함량(332.68-371.88 mg GAE/g)과 총 플라보노이드 함량(154.86-261.10 mg QE/g) 은 살균 제품들(각각 452.26-589.69 mg GAE/g, 242.74- 383.61 mg QE/g)보다 낮게 나타났다. 비살균 쉰다리인 C 제품은 FRAP 활성(163.89 μM TE/g)과 DPPH 자유 라디 칼 소거능(43.45%)에서 가장 높은 항산화 활성을 보였다. 본 연구의 결과는 쉰다리가 기능성 음료로서의 가능성을 가지고 있음을 시사한다.

This study examined the quality characteristics of rice layer cakes prepared using various levels of allulose (ALL). ALL was used to substitute 0% (control group), 25% (ALL-25 group), 50% (ALL-50 group), 75% (ALL-75 group) and 100% (ALL- 100 group) of white sugar (WS) in the manufacture of rice layer cake. The substitution of WS with ALL decreased the pH of the cake batter but increased its specific gravity (p<0.001). The ALL-100 group exhibited higher moisture content than the control (p<0.05), and baking loss increased with increasing ALL levels (p<0.01). The volume index of the cake decreased significantly as the proportion of ALL increased (p<0.001). Low lightness, high redness, and high yellowness were observed in the experimental groups at higher proportions of ALL (p<0.001). The ALL-100 group exhibited significantly higher hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness than the other groups (p<0.05). Sensory evaluation revealed that cakes with higher ALL levels had stronger perceived intensity with respect to “color,” “sweet aroma,” and “salty taste.” The acceptance test indicated that the ALL-25 group was comparable to or more acceptable than the control in all attributes except for color.

This study investigated the quality characteristics of gochujang based on the amount of green onion added and aimed to propose standardizing the green onion extract content in the gochujang manufacturing process. Green onion extract was used as a substitute for distilled water at 0% (CON), 4% (GO1), 7% (GO2), 10% (GO3), and 14% (GO4) of the total weight of distilled water. Among the quality characteristics, the pH significantly increased only in the GO4 group (p<0.05). Conversely, the moisture content initially decreased before increasing again. The total available solids and Brix significantly increased (p<0.001), as did salinity (p<0.05). In terms of color value, the L value (brightness) significantly increased, while the a value (red) and b value (yellow) significantly decreased (p<0.001). Regarding antioxidant activity, the polyphenol, DPPH, and ABTS+ radical scavenging activities significantly increased with higher extract content (p<0.001), and the flavonoid content also increased significantly. As the extract content increased, overall acceptance improved significantly, with the characteristic intensity evaluation scoring highest in the GO3 group (p<0.001).

This study investigates how lake morphology, water quality, and water-level fluctuations (WLF) collectively shape wetland plant communities across 90 lakes in the Republic of Korea. By analyzing morphological indices (Index of Basin Permanence; IBP, Rawson Index; RI), WLF, water quality, and vegetation data, we identified four distinct lake groups through cluster analysis. Group C, comprising large dams, was characterized by the highest IBP and extreme WLF. Despite having favorable water quality, this group exhibited the lowest species richness, suggesting that severe physical disturbance from WLF is a primary limiting factor for wetland plant community. In contrast, Group A (estuarine reservoirs) showed stable water levels but high nutrient concentrations, which led to eutrophic conditions and communities dominated by a few tolerant species. Group D, which included small agricultural reservoirs and floodplain wetlands, had complex shorelines (highest RI) and supported the higher diversity of aquatic plants. This indicates that habitat heterogeneity can mitigate moderate physical disturbances and enhance richness. Canonical Correspondence Analysis and Variation Partitioning Analysis revealed that community structure is primarily influenced by hydrological disturbance, chemical stress (eutrophication), salinity, and shoreline complexity. These analyses confirmed that the interplay of these environmental factors explains community variation more effectively than any single factor alone. Our findings demonstrate that lake plant communities are shaped by a complex interaction of geomorphological, hydrological, and chemical factors. Therefore, effective lake management must adopt an integrated approach, considering both water-level regulation and shoreline complexity to enhance ecological integrity.

This study has investigated the physicochemical and sensory characteristics of muffins supplemented with 0%, 5%, 10%, 15%, and 20% roasted safflower seed powder (SSP) in order to assess its applicability as a functional ingredient in baked goods. As the SSP content increased, the pH of both the batter and the muffins significantly decreased, whereas the height, volume, and specific volume of the muffins increased. Moisture content and baking loss rate were not significantly affected. Color analysis revealed that the L* and b* values decreased, whereas the a* values and total color difference (ΔE) significantly increased with higher SSP levels. Texture profile analysis showed that the hardness, gumminess, chewiness, and resilience decreased as SSP increased, whereas springiness improved. In the sensory evaluation, the overall preference was highest for the control (7.30), followed by the SSP 15 group (5.77), thus indicating that excessive SSP addition negatively affected consumer acceptance due to a darker color and rougher texture. However, the SSP 15 formulation achieved a favorable balance between health functionality and sensory quality. These results suggest that up to 15% SSP can be effectively incorporated into muffins in order to improve their functional value without compromising product quality or consumer satisfaction.

This study investigated quality characteristics and functional components of yuzu (Citrus junos Sieb.) pulp produced during yuzu juice processing by manufacturing it according to mixing ratio of yuzu pulp. Results of pH measurement showed that the higher the mixing ratio of yuzu pulp, the lower the pH. The acidity showed a concentration-dependent increase as the mixing ratio of yuzu pulp increased. Total flavonoids, total phenols, and functional flavonoids (narirutin, naringin, hesperidin, neohesperidin) significantly increased with increasing yuzu pulp content (all p<0.05). Growth rate of Bifidobacterium infantis was approximately 5~39% higher in seasoned foods containing yuzu pulp than in commercial foods. Antibacterial effects of seasoned foods against Salmonella typhimurium and Streptococcus mutans were stronger when yuzu pulp content increased. In conclusion, seasoned foods added with yuzu pulp could be utilized in various ways as functional seasoned foods with excellent antioxidant and antibacterial activities.