This study was conducted on four types of laver soup prepared using recipes from Gangwon-do (GW), Gyeongsangnamdo (GN), Jeollanam-do (JN), and the media (MD). Salinities, soluble solids, free amino acids, color values, turbidities, and pH values of soups were measured, and sensory evaluations were done. pH values were significantly higher for GW and GN recipes than the JN and MD recipes (p<0.05). The salinities of JN and MD were significantly higher than those of the other soups (p<0.05). Regarding soluble solids, JN had the highest at 2.64oBrix, whereas GW had the lowest at 0.86 °Brix (p<0.05). GW and JN had higher concentrations of valine, phenylalanine, and glutamic acid (p<0.05). JN had significantly higher redness (a) than the other soups but significantly lower lightness (L) and yellowness (b) (p<0.05). Regarding transmittance, GW had a significantly higher value (67.67%T) than the other soups. JN and MD had higher acceptability results than GW or GN in terms of flavor, mouthfeel, and overall acceptability. Sensory intensity evaluations revealed that JN and MD had higher “soy sauce aroma” and “saltiness” and a greater “broth turbidity” than the other soups. These results indicate that the physicochemical and sensory characteristics of regional laver soups differ.

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L*, and a* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.

강황 분말의 첨가가 마요네즈의 품질특성, 항산화활성 및 산화안정성에 미치는 영향에 대해 평가하였다. 들기름으로 제조된 마요네즈에 강황 분말을 0.5%, 1%, 2%, 3% 농도로 첨가하여 4°C에서 12주 동안 저장하였으며, 강황 분말 무첨가구와 비교하였다. 강황 분말 첨가량이 많아짐에 따라 들기름 마요네즈의 L* (명도) 값은 유의적으로 감소하였고, a* (적색도)는 모든 실험구에서 negative (-)값이었으며, b* (황색도)값은 유의적으로 증가되는 경향이었다(p<0.05). 강황 분말 첨가량이 많아짐에 따라 총 페놀 함량 및 항산화 활성이 유의적으로 증가하였다(p<0.05). 마요네즈를 저장하는 동안 과산화물가는 유의적으로 증가하였으나, 강황 분말 첨가 시료에서는 유의적으로 낮았다(p<0.05). 마요네즈의 유화안정성은 저장 초기에 비해 저장 기간이 길어질수록 감소되는 경향이었으나, 0.5%의 강황 분말 첨가구는 무첨가구에 비해 유의적으로 높은 유화안정성을 보였으며, 1%의 강황 분말 첨가구는 무첨가구와 유의차를 보이지 않았다. 점도는 저장 기간이 경과됨에 따라 감소되었으나, 무첨가구에 비해 1% 이상의 강황 분말 첨가구에서 유의적으로 높았다. 들기름 마요네즈에 강황 분말 첨가 시 항산화 활성 증대 및 과산화물의 생성 억제에 효과적이었으며, 특히 0.5~1% 첨가시 마요네즈의 유화안정성 및 점도 개선에 도움이 될 것으로 판단된다.

조류의 이상증식을 일으키는 새만금호 부영양화를 평가하기 위해 Carlson 지수를 적용하였다. 연구를 위해 2021년 월별로 새만 금호내 총 7개 정점에서 수질조사를 실시하였다. Chl.a의 농도는 동계에는 만경수계가 약간 높았고, 춘계와 하계에는 동진수계가 약간 높 게 나타났으나, 일부 시기를 제외하고는 전체적으로 호소 수질환경기준 3등급과 비슷하거나 낮은 농도를 나타내었다. COD는 만경수계와 동진수계 모두 하계와 추계에 호소 수질환경기준 4등급과 유사하거나 상회하는 수질을 나타내었다. TOC는 모든 지점에서 3등급 이내의 수질을 보였다. 총인 농도는 호수 수질환경기준 4등급을 초과하였고, 월별로는 1월과 강우 후 8월에 높게 나타났다. 수질인자간의 상관성 분석에서 염분 농도에 대한 유기물, 총인, 총질소의 상관성이 상대적으로 높게 나타나 배수갑문을 통한 해수유입과 상류 하천을 통한 담 수 유입에 의한 담수역, 기수역, 해수역의 수질 특징을 반영하고 있었다. 영양상태지수에 의한 새만금호의 부영양화 변동 특성을 보면, Chl.a와 SD, TN의 지수에서 부영양화 초기 단계의 수질을 보였으며, TP 지수의 경우 심각한 부영양화 상태를 나타내고 있었다. 수질인자 간 부영양화 지수의 크기는 모든 수계에서 TSI(TP) > TSI(TN) > TSI(SD) > TSI(CHL)의 순으로 나타났다. TSI(CHL)에 대한 TSI(TP) 및 TSI(SD)와의 편차를 2차원 평면으로 나타낸 사분면 분석 결과를 보면, 조류 성장에 대한 총인이 영향에서는 모든 수계에서 대부분의 총인 (TP)에 의한 제한적 영향은 나타나지 않았으며, 빛 감쇠에 영향을 미치는 인자는 외부로부터 유입되는 적은 입자상 물질에 의한 영향이 크게 나타나는 것으로 평가할 수 있다.

Yellow-fleshed "Sweet Gold" kiwifruit on Jeju Island were studied to examine how irrigation and soil moisture control affected changes in photosynthetic traits and fruit quality during fruit maturation (120 to 170 days after full bloom). Concerning photosynthetic characteristics, the photosynthetic rate decreased by 10-19%, stomatal conductance by 24-47%, and transpiration rate by 8-25%, when compared to conventional irrigation, as irrigation was reduced and soil moisture content decreased. Fruit weight showed a tendency to increase until harvest, and while a lower soil moisture content led to a less pronounced increase in fruit weight, this difference was not statistically significant. The dry matter rate exhibited a similar trend to the change in fruit weight. Sugar content demonstrated a continuous increase after 130 days, with lower irrigation amounts resulting in higher levels of sugar content due to decreased soil moisture. The Hue value (h°) exhibited a continuous decrease after 140 days from full bloom, correlating with declining soil moisture content. After 130 days from full bloom, soluble sugar content increased rapidly while starch content gradually decreased after 150 days from full bloom. However, with conventional irrigation, the increase in soluble sugar content tended to be less noticeable. This study confirmed that in yellow-fleshed ‘Sweet Gold’ kiwifruit, managing irrigation and soil moisture reduction during the ripening period can lead to decreased fruit weight but increased dry matter, sugar content, and expression of flesh color, ultimately enhancing fruit quality and expediting ripening.

A new brown variety of Flammulina velutipes, referred to as ‘Asakgold,’ was bred by crossing two monokaryons isolated from the “Geumhyang2ho” and “Garlmoe” varieties. The pileus color of the new variety is light brown and its shape is hemispherical. During bottle cultivation, the period necessary for mycelial growth was 40 days, 9 days for primordia formation and 15 days for fruiting body growth. The total cultivation period was 64 days, which was similar to that of the control variety “Yeoreumhyang1ho.” The pileus of the new variety was similar and the stipe was thinner and longer than that of the control. The number of valid stipes per bottle was 495, which was 37 % higher than that of the control (362), and the yield was 214 g, 16 % higher than that of the control (185 g). The -glucan content was 28.69 %, which was observed to be 1.6 times more than that of the control.

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm2 was observed. The no-treatment sample had a fungus of 814.5±72.8 mm2 in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm2 on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm2 in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.

탁주의 제조과정 중 사입량의 비율을 조절하여 담금 조건을 달리하는 증량 담금법과 3단 담금법으로 탁주를 제조하여 탁주의 품질특성을 조사하였 다. 3단 담금법에서 초기 당도가 높았으나, 발효가 진행됨에 따라 발효 6일차 까지는 10.5oBrix로 서서히 감소하다가, 그 이후 다시 상승하였다. 증량 담금법의 알코올 증가량은 3단 담금법에 비해 초기 발효속도는 완만했으나 발효완료 시 16.0%에 도달한 반면, 3단 담금법은 초기 발효속도가 빨랐으나, 14.9%로 발효가 완료되었다. 초기 아미노산도는 3단 담금법에서는 2.3%로 높았으나, 증량 담금법은 아미노산도가 서서히 증가하여 발효완료시 3.2%였고, 3단 담금법에서는 3.3%에 도달하였다. 증량 담금법에서 Sake meter value (SMV)는 발효 3일차에 -13.1까지 감소하였으나, 그 이후 지속적으로 증가하여 발효 종료시 11.3으로 나타났다. 관능검사 결과 전반적 기호도는 단맛과 쓴맛의 기호도가 우수했던 증량 담금법에서 더 높게 나타났다.

This study aimed to establish the optimal conditions for producing gluten-free noodles by varying the amount of pregelatinized rice flour added to the regular rice flour and investigating their quality characteristics. With an increase in the amount of added pregelatinized rice flour, the brightness of the noodles decreased, and the color became more yellow both before and after cooking. Adding pregelatinized rice flour to the noodles also increased hardness, elasticity, chewiness, stickiness, and adhesiveness. The textures of the two groups of samples (PR-10 and PR-15) were similar to that of the control, indicating comparable structural characteristics. Furthermore, the absence of gluten made it inherently challenging to form gluten-free noodles. Still, adding pregelatinized rice flour improved the processability of the dough, leading to better noodle formation. An optimal addition of 15% pregelatinized rice flour was deemed suitable for optimal noodle formation in gluten-free noodles. This study established blending conditions using pregelatinized rice flour to improve the poor processability of gluten-free noodles. The findings are expected to be valuable for the industry’s future development of gluten-free processed food.

This study measured the quality characteristics of Yulmu-added kimchi with different manufacturing methods to present primary data for the food development of kimchi and the optimal Yulmu manufacturing method. pH, salinity, and soluble solids tended to decrease during the storage period in all sample groups. The chromaticity differed depending on the mixing ratio of the material, and WYS showed the highest values for all L, a, and b values. Total polyphenol content and ABTS free radical scavenging activity were higher in the Yulmu-added sample groups than in the control group. Citric acid was reduced in range in the control group and all sample groups during the storage period, and lactic acid tended to increase in content in all sample groups. The dietary fiber content was higher in the Yulmu-added sample group than in the control group during storage. As a result, it was found that Yulmu-added kimchi had higher total phenol content, antioxidant properties, and dietary fiber content than the control group. YFF, YF, and WYF were found to be excellent, confirming their nutritional value, and are considered suitable for developing healthy and functional food materials for kimchi.

This study established the optimal conditions of noodles by varying the amount of modified starch treated with octenyl succinic anhydride in wheat starch. It investigated the digestibility and quality characteristics of the produced noodles. The color difference of the noodles added with octenyl-succinic anhydride (OSA)-modified starch increased as the amount of OSA-modified starch added increased but decreased after cooking. The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water absorption, and turbidity but reduced volume. In the extensibility of noodles, the noodles with 10 and 20% OSA-modified starch showed the most similar values to the control. The digestibility of noodles with OSA-modified starch added showed a higher RS content as the amount of OSA-modified starch added increased. However, it is considered that an optimal addition level of 20% of modified starch is suitable for the formation of noodle texture. As a result of this study, it is thought that OSA-modified starch, with its low digestibility, could be utilized not only in noodles but also as a low-calorie food ingredient that can replace wheat flour.

This study measured coffee’s quality and antioxidant properties by adding sweet sapphire grapes with different extraction conditions to develop materials for a new, healthy, functional coffee menu. As for pH, the control group showed a higher value than the sample group, and ES-SP was the highest at 11.47±0.06oBrix in the soluble solid content. As for organic acids, ES-SP showed the highest values in shikimic acid, formic acid, and acetic acid. In glucose and fructose, ES-SP showed high contents of 19236.80 mg/ml and 24578.21 mg/ml among sample groups. Trigonelin and chlorogenic acid showed the highest values of ES-SP at 1349.44±0.50 mg/mL and 1132.58±0.51 mg/mL. In caffeine, the control group and ES-SP showed high content. In DPPH, all sample groups showed higher values than the control group. The total phenol content was the highest in the control and ES-SP groups. As a result of the above espresso extraction conditions, coffee has high organic acid, free sugar, trigonelin, chlorogenic acid, antioxidant, and total polyphenol content, providing suitable manufacturing method for developing coffee menus using sweet sapphire.

In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

새만금호는 우리나라 최대의 인공호수로 호수의 수질은 갈수록 악화되어 가고 있어 호수의 특성에 맞는 새로운 수질관리 대 책이 필요하다. 이에 새만금호의 국가수질측정망 자료를 이용하여 통계분석 기법에 의한 새만금호의 시공간적 수질특성을 분석하였다. 수질항목간의 상관성에서 수온과 TP는 상관성이 있고, 염분과 TN, 그리고 pH와 COD가 상관성이 높았다. 그 외 항목들 간에는 낮은 상관 성을 나타내어 관련성이 낮았다. 주성분 분석을 이용한 새만금호의 공간적 수질특성을 보면, 크게 4개의 그룹으로 구분되었는데, 담수 영 향구역과 해수 영향구역, 해수와 담수가 혼합되는 중간 수역이 2개 그룹으로 구분되어 각각 다른 수질특성을 나타내었다. 주성분분석을 이용한 시간적 수질특성은 계절적으로 4가지 그룹으로 구분되었다. 그룹Ⅰ은 늦봄과 초여름에 해당되는 5, 6월이고, 그룹 Ⅱ는 계절적으 로 초봄(3, 4월)과 늦가을(11, 12월)에 해당되는 시기로 나타났으며, 그룹 Ⅲ은 낮은 수온에 의한 용존산소의 증가가 나타나는 계절인 겨울 철(1, 2월)의 수질 특성을 보였고, 그룹 Ⅳ는 하계(7, 8, 9, 10월) 성층의 발달로 저층 퇴적물의 높은 인농도와 하계 고수온의 상관성을 가지 는 그룹으로 구분되었다. 이는 새만금호가 인위적으로 조성된 호수로써 상류 만경강과 동진강의 유입 영향을 받는 것과 동시에 새만금 방조제에 설치된 가력과 신시갑문을 통한 외해수 유입의 영향을 받음으로써 수질의 변동요소가 달라진 것으로 평가된다. 새만금호의 목 표수질을 달성하기 위해서는 상류 유역의 오염원 관리 대책과 함께 새만금호의 수질관리 대책을 수립할 필요가 있다.

This study focused on using indirect filtration through riverbeds to produce high-quality drinking water. Data on water quality from a water intake facility(capacity 10,000 m3/day) and nearby rivers were collected over a three-year period. The average intake facility specifications were found to be a specific surface area of 58 balls/m2, a mean particle size of 24 mm, an inflow velocity of 2.2 cm/sec, and a burial depth of 5 m. The water quality improvement rate was assessed as grade Ia, surpassing the adjacent river’s water quality. Correlation analysis showed a weak correlation between opening ratio, Suspended Solid (SS), and Biochemical Oxygen Demand (BOD) compared to total coliforms and fecal coliforms. The correlation coefficient R value of SS was -0.614, BOD was –0.588, total coliforms -0.870, and fecal coliforms -0.958. The R value shows a negative value, which showed that the larger the opening rate, the lower the removal rate of water pollutants. The correlation coefficient R values according to the depth of burial were found to be BOD 0.914, SS-0.124, total coliforms 1.000, and fecal coliforms 0.866. The deeper the burial depth, the higher the removal rate of BOD and microbial groups.

본 연구는 산란후기에서 토종닭 산란계(KNH)와 하이라인 브란운 산란계(HBH)의 계란 품질을 비교하기 위해 수행되었다. 각 50마리의 KNH (Korean Rhode C, Korean Leghorn F, KNC Yellowish-brown 및 Korean Rhode D의 4원 교배종)와 HBH를 60~64주령까지 실험 케이지에 분배하였다. 실험 종료 시점에 각 그룹에서 30개의 계란을 분석하였다. 본 연구 결과, 난중은 KNH그룹에서 HBH그룹보다 통계적으로 낮았다(P < 0.05). 난각과 난백 중량은 KNH그룹이 HBH그룹보다 낮았으나(P < 0.05), 난황 중량은 KNH그룹에서 HBH그룹보다 높게 나타났다(P < 0.05). 난각의 강도와 두께는 KNH그룹에서 HBH그룹보다 낮았다(P < 0.05). 난형지수는 KNH그룹이 HBH그룹보다 높았다(P<0.05). 난황 지수와 색에서는 그룹 간 통계적 차이가 없었다. 종합적으로, 산란후기 KNH의 계란은 HBH의 계란에 비해 낮은 품질을 보였다. 국내 토종닭의 한정된 계통 숫자로 교배조합 측면에서 한계가 있기 때문에 교배종의 유전능력을 최대로 발현하기 위한 사양관리 차원(육종선발, 영양 등)의 추가적인 연구가 필요하다.