To determine sugars content of agricultural products and foods, simultaneous quantitative analysis was carried out on fructose, glucose, sucrose, maltose, and lactose by HPLC-RI. Analysis conditions were set as column ZORBAX carbohydrate (4.6 mm ID×250 mm, 5 μm), the mobile phase of 75% ACN, the column temperature of 35oC, sample injection amount of 10 μL and the flow rate of 1 mL/min. Five standard solutions were isolated without interfering peak within 30 minutes and the calibration curves of standard were confirmed excellent linearity from 0.10% to 1.00% with R2≥0.999. Based on the chromatogram of the standard solution, the limit of quantification (LOQ) and the limit of detection (LOD) values were calculated. The accuracy of the analytical values were highest at 100% water extraction method to the fructose 95.7%, sucrose 98.7%, lactose 102.7% respectively, compared with reference value of a certified reference material (BCR644), by applying the four solvent extraction methods. Using an in-house quality control material (infant formula), repeatability and reproducibility values of this experiment were verified on the basis of AOAC guideline and reference values were set up at 1.17 g/100g of glucose, 0.85 g/100g of maltose, and 45.54 g/100g of lactose. Quality control charts were drawn up and used for sugars analysis of agricultural products.

2011년 이후 농식품 산업에서 연구개발 기술 자산들에 대한 평가를 수행할 때주도적으로 활용되고 있는 방법이 현금흐름할인(DCF) 방법이었으며, 최근에 종자기술 등과같은 기술자산의 경우에는 기술료 사례 정보를 기반으로 하는 기술평가를 병행하여 수행해오고 있다. 지금까지 알려진 현금흐름할인 방법은 추정되어야 할 입력변수가 많아 기술평가시에 정교한 추정이 요구되고 있다. 또한 기술료 사례 정보를 근거로 하는 거래사례비교 방법이나 업종별 산업표준(industry norm)을 적용할 때에도 평가대상 기술자산과 보다 근사한거래사례가 적용되어야 하는 것은 농식품 산업분야에서도 동일하게 고려되어야 하는 문제이다. 농식품 산업에서 기술평가 시 활용되고 있는 주요입력변수는 경제적 수명주기, 농식품업종 관련 재무적 정보, 할인율, 기술기여율 등이며, 해당 평가기관에서는 기반 정보구축과자료 최신화를 주기적으로 수행해오고 있다. 본 연구에서는 농식품 산업에서의 기존의 기술평가 시 평가결과에 가장 중요한 영향 미치는 주요변수를 탐색하고, 기술평가 입력 정보의 최신화를 통해 도출된 참조 지원정보를 활용하여 기존의 대표 평가사례들의 평가결과가 어떤 변화가 발생하였는지를 분석하였다. 또한입력자료 최신화가 기술평가 결과에 미치는 단편적 정보제공을 보완하기 위한 방안을 제시하면서 기존평가 결과와 자료 현행화 이후의 기술평가 결과를 비교 분석하였다. 이러한 분석을 수행하기 위해서 과거 농식품 산업에서 수행되었던 기술평가 사례를 선별하고 이를 바탕으로 입력변수들에 대한 민감도 분석 방법과 주요 핵심변수를 활용한 시뮬레이션 분석방법을 적용하였다. 본 연구결과는 농식품 분야에서 기술평가 시에 활용되고 있는 입력변수들에대한 자료 최신화 필요성과 핵심입력변수 기반 구축에 대한 중요한 정책적 시사점, 그리고기술가치평가 결과에 대한 보다 유용한 정보를 제공할 수 있을 것으로 기대된다.

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) mulberry leaf powder (MLP). The pH and density of cookie dough were not significantly influenced by the increasing levels of MLP (p>0.05), while the moisture content appeared to decrease significantly (p<0.05). The spread ratio of cookies tended to decrease with increasing levels of MLP (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with a higher amount of MLP (p<0.05). The use of MLP significantly increased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that the addition of 1% MLP had a favorable effect on the consumer preferences in all the attributes. Based on the overall observations, cookies with 1% MLP can take advantage of the functional properties of MLP without sacrificing consumer acceptability.

The purpose of this study is to investigate the effect of superheated steam (SHS) treatment on the inactivation of an enzyme involved in the racidity of brown rice as well as the degree of rancidity during storage of brown. Brown rice was treated with SHS at temperatures of 160oC, 200oC, and 240oC, and the result showed that the degree of starch damage was higher in the brown rice treated with SHS at higher temperature. Lipoxygenase was inactivated by treating with SHS for 20 s at 160oC, 15 s at 200oC, or 5 s at 240oC. The acidity and sensory evaluation of the brown rice treated with SHS showed that the acidity was decreased as the SHS treatment increased and SHS temperature became higher. The result of the sensory evaluation showed a similar tendency. These results show that the SHS treatment has potential as a method for improving the brown rice storage quality.

Physicochemical properties of potato chip treated with superheated steam (SHS) at various temperatures (120, 150, 180, and 220oC) and durations (2, 5, 8, and 10 min) were measured to assess the potential application of SHS in the production of unfried chips. A faster drying rate was obtained at a higher SHS temperature due to a lower degree of water condensation on the surface of the potato chip. A higher temperature of SHS resulted in higher volume shrinkage, indicating the dependency of shrinkage on the volume of water loss. SHS treatment did not cause any significant defects in the appearance of potato chips although pillowing and burnt spots were observed on the surface of the sample processed at 220oC for 10 min. Damaged starch content and Rapid Visco Analyzer profiles showed that partial gelatinization occurred during SHS treatment. Potato chips treated with SHS showed the shrinkage of parenchyma cells, resulting to compressed cell layers at the surface and inside. As treatment proceeded, air cells were formed internally. These results suggested that SHS combined with post drying process would be appropriate in the production of unfried potato chips by reducing drying time without causing any deterioration in quality.

Quality assessment of sweet persimmon or “Fuyu” was evaluated over room temperature distribution periods after 40-day storage at 0oC cold room. All Hunter’s values (L, a, and b) of sweet persimmon were significantly decreased after 4-day room temperature distribution while the flesh firmness was drastically decreased after 3-day room temperature distribution. Glucose and fructose contents were significantly increased by the degradation of sucrose after 3-day room temperature distribution. The highest extraction yield was obtained in the flesh of persimmon. Extraction yields of each part of “Fuyu” persimmon were 15.53% for flesh, 10.53 for seed, and 13.83 for flower bud. However, the total phenolic content of flesh was 4.8 μg/mg which was extremely lower than that of the seed (175.5 μg/ mg) and flower bud (178.2 μg/mg) of sweet persimmon. With high phenolic content, both the flower bud and seed of sweet persimmon showed excellent antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging test. The results showed a great potential for byproducts (seed and flower bud) of long-term, cold-stored sweet persimmon “Fuyu” as a good antioxidant material for novel functional foods.

This study aimed to examine the quality and sensory properties of yackwa using baking soda (BS), baking powder (BP), and yeast (YE) instead of alcohol in order to make a Halal standard product. The moisture content of yackwa was the highest when BP was used, while the fat content of yackwa was the lowest at 1.5% BP, and the highest at 1.5% YE. The chromaticity values (L, a, b) were the most similar to those of the control when BP was used. The L and b values increased when BP was used, and decreased when YE was used. The swelling ratio was the highest at 257.3±2.7% in comparison with the control when 0.9% YE was used. The leavening ratio was similar regardless of the type and content of leavening agents. Hardness was 1,179.16±184.45 kg at 0.3% BP, generally decreasing as leavening agent content increased. The resilience was 0.19±0.01% at 1.2% BP and lowest in the control, but its difference by leavening agents was not significant. The taste and preference were at 6.07±2.22 and 5.96±2.07, respectively, when 1.2% BP was used.

This study investigated the physicochemical characteristics and antioxidant activities of buckwheat soksungjang and commercial doenjang. We analyzed moisture, total sugar, color, salinity, amino type nitrogen, amino acids, and antioxidant activities. Buckwheat soksungjang had lower salinity content (7.44±0.10%) than commercial doenjang (8.82-9.81%). The quercetin content of buckwheat soksungjang was 0.78±0.01 mg% while commercial doenjang’s was 0.29-1.16 mg%. The DPPH and content of the total polyphenol of buckwheat soksungjang (DPPH radical scavenging activity 62.21±0.45% and total polyphenol content 447.51±14.61 mg%) and commercial doenjang (DPPH radical scavenging activities: 44.07-68.50%; total polyphenol contents: 328.26-407.51 mg%) were both significant.

This study was carried out to indirectly predict the storage time limit, hardness, and acidity of Fuji apples in controlled atmosphere (CA) storage. A sensor installed inside the CA storage measured temperature, relative humidity, and gas composition data in real time. The respiration rate from five tons of apples in CA storage was calculated to predict the weight loss rate. As a result, the predicted and actual weight loss rate induced a predictable residual storage time equation that showed a significantly high correlation. The apple storage period showed a high reliability (R2=0.9322) because the predicted equation using respiration rate and number of days stored was about nine months for five tons of apples. Furthermore, the hardness and acidity prediction equation were derived from the quality analysis. However, there was not enough analysis sample correlation (the coefficient was as low as 0.3506 and 0.3144, respectively), but the tendency could be confirmed by reduced hardness and acidity. As a result, these quality prediction equations could encourage CA container distribution, effective for agricultural shipment regulation and increasing the ease of operations.

Although rice production gradually increased in Korea, rice consumption has been significantly reduced during the last decade. To increase rice consumption, it is necessary to develop a wide range of rice-processed foods and functional rice materials. In association with digestion in rice-functional materials, people are interested in resistant starch (RS). The purpose of this study was to develop the citrated organic rice flour by dry process with different treatments and to investigate its physicochemical properties. Citric acid (0, 20, 30, 40% dry basis) was mixed with organic rice flour and reacted at 105oC and 150oC for 5 h. The degree of substitution increased with increasing citric acid concentration and reaction temperature. In DSC, when reacted at 105oC, onset temperature gradually decreased with increasing citric acid concentration but no DSC thermal characteristics were observed when reacted at 150oC. Relative crystallinity determined by XRD did not greatly change at 105oC but dramatically decreased at 150oC. As citric acid concentration and reaction temperature increased, rapidly digestible starch, slowly digestible starch, and total starch decreased but RS significantly increased. Therefore, RS content in organic rice flour increased with dryprocessed citric acid treatment and this could be applicable to produce functional foods for diabetes.

Excessive salt intake in body induces health risks resulting in high blood pressure or heart diseases. Therefore, the low salt concentration and salt-tasted food is needed by means of the modification of the manufacturing process. The purpose of this study is to study the effect of inhomogeneous salt localization in bread to enhance the saltiness of encapsulated salt. 0, 0.5, 1.0, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted to 2.0% by addition of salt. After baking the bread, moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate, and sensory test were measured. From this study, moisture content had no significant difference in control and treatments (p>0.05), except for 2.0% LS. The lightness in all treatments was higher than the control’s (p<0.05), whereas there was no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using the encapsulation of salt.

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.

Hepatocellular carcinoma (HCC) is a representative inflammation-associated cancer and known to be the most frequent tumor. However, the preventive agents for hepatocarcinogenesis are unsatisfactorily identified. We investigated the protective effect of steamed and freeze-dried mature silkworm larval powder (SMSP) on diethylnitrosamine (DEN)-induced hepatotoxicity in mice and compared the effect of three silkworm varieties: white-jade, golden-silk, and light-green strains. The mice were fed with diet containing 0.1, 1, and 10 g/kg of three types of SMSP for two weeks while DEN (100 mg/kg, i.p.) was injected 18 h before the end of this experiment. Liver toxicity was determined as serum indicator, histopathological examination, and expression of inflammatory enzyme. Pretreatment with SMSP reduced necrotic and histopathological changes induced by DEN in the liver. The measurement of serum biochemical indicators showed that pretreatment with SMSP also decreased DEN-induced hepatotoxicity, the levels of alkaline phosphatase (ALP), alanine aminotransferase (ALT), and aspartate aminotransferase (AST). In addition, SMSP inhibited the expressions of inflammatory enzymes, cyclooxygenase-2 and inducible nitric oxide synthase. White-jade SMSP showed the most effective hepatoprotective results against hepatotoxicity among the three silkworm strains used in this study. SMSP may have a protective effect against acute liver injury by inhibiting necrosis and inflammatory response in DEN-treated mice.

Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1oC, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two different package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F0-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.

The purpose of this study was to investigate the appropriate amount of oats to add to rice and the merits of oat meal. We analyzed the physicochemical characteristics, cooking properties, functional components, and sensory evaluation according to the amount of oats added in the cooked rice. Compared with rice, the oat showed higher level in protein, fat, total β-glucan and total polyphenol, but not for starch. Therefore, the amount of chemical and functional components was increased significantly with the increase in the amount of oats added. Water absorption and expansion were decreased with the increase in the amount of oat added. Oleic acid content was increased and linoleic acid content was decreased slightly. Unsaturated fatty acid content was greatly increased. The DPPH and ABTS radical scavenging activity were increased significantly according to the amount of oats added. As a result of sensory evaluation, the most appropriate amount of oat added was 20% and 30%. By the addition of oat, the β- glucan content of the cooked rice and the antioxidant activity could increase.

Curcumin is a natural polyphenolic phytochemical, which has a number of potential benefits in biological activities. However, curcumin has extremely low water solubility and low bioavailability, which makes it difficult to incorporate into many food products. In this study, we investigated the effects of biopolymer emulsifier type and environmental stress on the physical stability of nanoemulsions containing curcumin. Nanoemulsion containing curcumin stabilized by sodium caseinate (SC), whey protein isolate (WPI), modified starch (MS), and gum arabic (GA) were prepared using microfludizer. The droplet size of nanoemulsions decreased significantly from 1028 nm to 169 nm as emulsifier concentration increased (p<0.05). The optimum concentration of emulsifiers for stable curcumin nanoemulsions were determined to be 1% of SC and 1% of WPI, respectively. The storage study showed that the nanoemulsions were physically stable for 5 weeks at 25oC. In addition, nanoemulsions were physically stable against heat, freeze-thaw, pH, and NaCl solution. However, extensive droplet aggregation occurred in protein-stabilized nanoemulsions at CaCl2 solution, which was attributed to hydrophobic interaction between droplets.

Medium pressure and mixed enzyme were used to hydrolyze raw anchovy under controlled conditions at a batchpilot plant-scale process for the production of anchovy protein hydrolysates (APH). Mass balance calculations were carried out so that the degree of protein solubilization and yields could be estimated. Almost complete hydrolysis could be achieved in 12 h, at 50oC and 75 MPa, with no pH adjustment, at 1% (10 g/kg) mixed enzyme using raw anchovy. This was achieved with the addition of water (1/2 raw anchovy/water). The degrees of protein solubilization and yield were 63.50% and 55.61%, respectively. Fractionation using UF/NF pilot scale systems was carried out for producing four different fractions on the APH. Successive fractionation on UF and NF membranes allowed the concentration of the peptides of selected sizes without, however, carrying out sharp separations, and with some MW classes being found in several fractions. Spray drying processes for 10 kDa permeate were described to increase their usability. The free amino acid profile of the fractions was identical to that of the APH.

The physiochemical properties of dried yam (Dioscorea batatas) by freeze dryer, cold-air dryer or hot-air dryer were examined for chromaticity, water absorption index (WAI), water soluble index (WSI), rehydration, viscosity properties and pasting properties. Freeze dried yam was maintained higher degree of lightness and higher WAI and WSI than those of cold-air or hot air dried one. In the case of rehydration, freeze dried yam was restored within one hour. The viscosity properties of freeze dried yam were the highest viscosity in all shear rates. Freeze dried yam was milled by roll mill (RM), pin mill (PM) or jet mill (JM) to evaluate for particle size, starch damage, pasting property and microstructure. Particle size was JM < PM < RM as 13.85~112.50 μm. In the result of starch damage, it was the highest value as 8.83 in JM, was the lowest value as 7.47 in RM. In pasting property, JM had relatively low viscosity at all shear rates. In the Microstructure by measuring scanning electron microscope, JM particle surfaces were rough with high starch damage, and particle size was confirmed fine particles in JM.

A Taguchi robust design method with an L9 orthogonal array and larger-the-better characteristics was implemented to optimize experimental conditions for the hydrolysis of raw anchovy using a pressure-assisted enzymatic reaction method. The degree of hydrolysis (DH), nitrogen recovery (NR) and yield were considered as the response parameters. Pressure, reaction temperature, reaction time, and mixed enzyme amount were chosen as control parameters. As a result of the Taguchi analysis in this study, the pressure was found to be the most influential parameter on DH and NR. The amount of mixed enzyme in the reaction also had a significant effect on DH and NR. Meanwhile, the optimum values were confirmed to be similar at 95% confidence and 5% significance level through analysis of variance (ANOVA). Furthermore, new hydrolysates at optimum conditions and control hydrolysates at atmospheric pressure were compared in terms of the DH, resulting in the improvement of DH by more than 52.6%.

To prepare the dried Cirsium setidens Nakai appropriate to the gondre-namul, this study investigated the effects of steaming and blanching on its color characteristic, degree of browning, peroxidase activity, rehydration, and preference test. Cirsium setidens Nakai (gondre) was steamed for 5-15 min and blanched in different blanching solutions for 1-5 min, followed by drying at 50oC. The blanching solutions used in this study were water, and 0.5% (w/v) solutions of NaCl, CaCl2, and sodium polyphosphate (SPP). The control was dried without pre-treatment. Relative to the control, the lightness of dried Korean thistle decreased, except for that blanched with NaCl solution, whereas its redness decreased except for that steamed. All treatments exhibited lower yellowness than the control. Also, all treatments revealed a lower degree of browning and peroxidase activity than the control. Rehydration was reduced by pre-treatments of Korean thistle relative to the control. Korean thistle blanched for 1 min with CaCl2 solution exhibited higher points for color, flavor, taste, and overall acceptability than those of the control. Overall, blanching with CaCl2 solution would be an appropriate way of preparing the gondre-namul using dried Korean thistle, accompanying the common way by blanching with NaCl solution.