This study was conducted to explore the quality characteristics of colored rice depending on the cultivars (Jeogjinu, Josaengheugchal, Joeunheukmi, Heukjinjubyeo, Hongjinju, Heukjinmi, Geongganghongmi) for porridge. The moisture, crude protein, lipid, ash, amylose and damaged starch contents of colored rice ranged from 10.05~11.23%, 7.72~8.69%, 2.68~3.26%, 1.62~1.88%, 6.29~20.31% and 5.06~8.26%, respectively. The highest moisture (11.23%), crude protein (8.69%), lipid (3.26%) and ash (1.88%) contents of colored rice were detected in Heukjinjubyeo, Joeunheukmi, Josaengheugchal and Heukjinmi, respectively. The lowest amylose and damaged starch contents of colored rice were detected in Josaengheugchal and Joeunheukmi, respectively. In general, the water binding capacity, water solubility and swelling power of Heukjinmi were greater than those of the other cultivars. The investigation of the pasting properties (peak, trough, break down, final and setback viscosity, peak time, pasting temperature) of colored rice indicated a low value in Josaengheugchal. The lowest hardness (13,673.25 g) of colored rice was observed in Heukjinjubyeo while the highest digestibility (5.44 glucose mg/g) of colored rice was observed in Josaengheugchal. These results indicated that Josaengheugchal are suitable cultivars for porridge.

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread’s moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread’s height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and 36° Brix, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.

육제품에 사용되는 합성 항산화제를 대체할 천연물질에 관한 관심이 높아지고 있다. 본 연구는 냉장 저장 중 아스타잔틴(AX)의 첨가가 유화형소시지의 산화 안정성 및 품질 특성에 미치는 영향을 조사하기 위해 무첨가구인 대조구, 500 mg/kg BHT (Butylated hydroxytoluene), 및 80 mg/kg AX으로 처리하였다. AX의 첨가는 유화형소시지의 pH, 유화 안정성 및 가열 수율에 유의적인 영향을 미치지 않았다(p>0.05). 그러나 육색의 경우 아스타잔틴 첨가구의 초기(day 1) 색상유지력은 합성 항산화제인 BHT와 동일하였고, 적색도는 높게 나타났다(p<0.05). 항산화 능력에서, 처리구간 단백질 산화는 유의 적인 차이가 없었다. 지질 산화의 경우 저장 종료시(day 14) BHT 처리구에서 가장 낮은 값을 나타냈으나 AX 첨가구 또한 무첨가구인 대조구보다 매우 낮게 나타났다(p<0.05). 한편, 경도는 저장 초기에 비해 저장 종료시 BHT와 AX 처리구들에서 대조구에 비해 낮게 나타났다(p<0.05). 그러므로 천연물질인 아스타잔틴은 기존에 사용되는 합성 항산화제인 BHT를 대체하여 항산화제의 역할뿐만 아니라 육제품의 색상 증진제로도 활용 가능할 것으로 판단된다.

This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p ＜0.0001) moisture and protein contents were observed in OCP compared to SC. Fat content of OCP was lower (p＜0.0001) than SC. There was no significant difference in CIE color values between SC and OCP. The pH and lipid oxidation values of OCP were lower (p＜0.0001 and p＜0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p＜0.0001) than SC. Crispiness by sensory panel was higher (p＜0.0001) in OCP than SC. The results showed that the oven cooking type pork cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

본 연구는 활착실 내의 인공광원으로 사용되는 LED 모듈의 광질 및 점멸주기가 오이접목묘의 활착 및 생장 특성에 미치는 영향을 분석하고자 수행되었다. 이를 위해서 LED 모듈의 광질을 4수준(청색광, 적색광, 청색광/적색광 혼합, 백색광)으로 설정하였다. 또한 점멸주기를 4수준(5s/5s, 7s/3s, 9s/1s, control)으로 설정하였다. 대조구의 명기와 암기는 12h 간격으로 반복되었다. 활착실 내의 광합성유효광양자속, 기온 및 습도를 각각 100μmol·m-2·s-1, 25oC, 90%로 조절하였다. 오이접목묘의 활착에 미치는 광질의 효과는 5s/5s의 점멸주기를 지닌 청색광 처리구를 제외하면 유의차가 나타나지 않았다. 더구나, 점멸주기와 무관하게 적색LED, 청색/적색 혼합 LED, 백색 LED 처리구에서의 활착율에 유의차가 없었다. 이러한 결과는 접목묘의 활착에 미치는 광질 또는 점멸주기의 영향이 없음을 의미하는 것이다. 오이접목묘의 엽장, 엽면적, 생체중에 미치는 광질과 점멸주기의 영향은 청색 또는 적색LED의 9s/1s 주기에서 유의차가 인정될 만큼 높게 나타났다. 백색LED하에서 활착된 오이접목묘의 생장에 미치는 점멸주기의 영향은 유의차가 없었다. 따라서 백색LED 모듈의 지속적인 수요 증가와 제조단가 등 을 고려할 때 활착용 조명으로 백색LED의 활용이 경제적으로 유리할 것이다.

식물공장에 재배 가능한 작물은 매우 다양할 것으로 본다. 식물공장에서 재식밀도에 대한 중요성이 인식되고 있다. 본 연구는 완전제어형 식물공장에서 콜라비의 재배에 적합한 재식밀도를 구명하기 위하여 수행되었다. 식물공장 형태는 형광등을 이용한 완전제어형태로, 박막수경재배를 이용하여 재배하였다. 재식밀도는 22plants/m2(15×30cm), 27 plants/m2(15×25cm), 그리고 33 plants/m2(15×20cm)로 처리 하였다. 식물체당 지상부 생체중과 건물중 또는 식물체당 벌브의 지상부 생체중와 건물중에는 재식밀도간 유의적인 차이를 보이지 않았다. 단위면적당 지상부 생체중과 건물중 또는 단위면적당 벌브의 지상부 생체중과 건물중에는 재식밀도가 높은 처리구(33plants/m2)에서 높게 나타났다. 재식밀도와 초장, 엽면적, 광합성, 경도 및 엽록 소간에는 유의적인 차이를 보이지 않았다. 재식밀도와 벌브 높이와 지름 및 당도간에는 유의적인 차이를 보였다. 재식밀도가 낮은 22plants/m2 처리구에서 가장 높은 벌브 높이와 지름을 보였으며, 당도 또한 높았다. 이상의 결과를 바탕으로 결론을 내리면, 경제성을 고려한 생육적인 측면에서는 단위면적당 생산량이 많은 재식밀도 33plants/m2 (15×20cm)가 적정하였으나, 당도와 같은 품질적인 측면에서는 재식밀도 22plants/m2 (15×30cm)가 적정하였다.

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.