• Research Article

    Quality Characteristics of Injeulmi with Barley Sprout Powder

    새싹보리 분말첨가 인절미의 품질 특성

    Lee, S. H.

    이선호

    This study was conducted to investigate the effect of barley sprout powder (0, 3, 6, 9, and 12%) on the quality characteristics ... + READ MORE
    This study was conducted to investigate the effect of barley sprout powder (0, 3, 6, 9, and 12%) on the quality characteristics of Injeulmi. The water holding capacity of the glutinous rice flour decreased gradually in proportion to the amount of barley sprout powder added. Increasing the amount of barley sprout powder decreased the lightness (L), yellowness (b) and redness (a) in the Hunter color value of Injeulmi. A textural analysis of Injeulmi showed that the hardness, adhesiveness, cohesiveness, and chewiness increased as barley sprout powder was added, whereas the springiness and gumminess decreased. In the sensory test, Injeulmi treated with the 9% barley sprout powder showed the highest scores for all parameters including color, flavor, taste, texture, and overall acceptability. The bacterial counts of Injeulmi decreased with increasing barley sprout powder percentage on the third day. The antimicrobial activity of barley sprout powder should be investigated further. From these results, it can be suggested that the optimum level of barley sprout powder in Injeulmi is 9%. - COLLAPSE
    July 2020
  • Research Article

    Cooking Methods Alter Bioaccessibility of the Bioactive Compounds in Purple Potato (Solanum tuberosum L. var. Bora Valley)
    Azad, M. O. K., H. S. Choi, M. H. Rahman and Y. S. Lim
    Purple potato (Solanum tuberosum L. cv. Bora Valley) is a nutrient source rich in bioactive compounds. However, the cooking methods either significantly ... + READ MORE
    Purple potato (Solanum tuberosum L. cv. Bora Valley) is a nutrient source rich in bioactive compounds. However, the cooking methods either significantly affect retention of bioactive compounds or reduce them in the potatoes. The results of this study showed that the water solubility of the bioactive compounds was significantly higher in boiled potato (37%) compared to raw (31.3%) and steamed (30.9%) potatoes. The smallest nano-size particles were obtained from boiled potato (124 nm), followed by the steamed (138 nm) and raw (166 nm) potatoes. The total phenolic content in the boiled potato (3774 mg/100 g) was higher than in the steamed (2026 mg/100 g) and raw (3169 mg/100 g) potatoes. Likewise, the levels of single phenolic acids, such as caffeic and ferulic acid, increased, while the ascorbic and chlorogenic acid levels decreased in boiled potato. The total flavonoid and total anthocyanin contents were reduced by both cooking methods. Chromatographic analysis showed that the levels of the only pelargonidin increased but those of cyaniding, delphinid, and malvidin decreased in cooked potatoes compared to raw potatoes. However, the antioxidant capacity increased in boiled potatoes (37.6%) compared to the steamed (29.8%) and raw (29.9%) potatoes. The scanning electron microscopic analysis showed well- dispersed nano-size particles in boiled potatoes, while flocculated particles were observed in the steamed and raw potatoes. Finally it is concluded that boiling is the most suitable cooking processes to retain higher functional bioactive compounds in purple potato. - COLLAPSE
    July 2020
  • Research Article

    Rice Cake Shelf Life Extension using Acid-soaking and the Chlorine Dioxide Drying Process

    산 침지와 이산화 염소 건조 공정을 통한 떡의 유통기한 연장 연구

    Kim, H. J., T. M. Oyinloye and W. B. Yoon

    김형주, Timilehin Martins Oyinloye, 윤원병

    The consumption of rice cakes, a traditional Korean food, is increasing annually. Manufacturing companies plan to increase sales by exporting rice cakes ... + READ MORE
    The consumption of rice cakes, a traditional Korean food, is increasing annually. Manufacturing companies plan to increase sales by exporting rice cakes. However, rice cake export is restricted due to harmful bacteria growth, such as Bacillus cereus, during transportation or storage. This study attempts to identify a method to inhibit microorganism growth after rice cake production while maintaining quality. Rice cakes were treated with chlorine dioxide (ClO2) in two groups (citric acid-soaked rice cakes and an un-soaked control), and the shelf life and quality were evaluated. ClO2 drying and ClO2 drying after acid soaking inhibited microorganism growth at 4°C and 25°C. However, greater inhibition was observed when ClO2 drying was applied after acid soaking. ClO2 drying did not affect rice cake hardness, but hardness decreased during the acid-soaking process. Additionally, a color difference (ΔE) was observed after ClO2 drying (with and without acid soaking). There were no significant differences in the sensory test despite it containing the color and hardness tests. Citric acid-soaked rice cakes had a lower taste evaluation, but the overall value did not differ, indicating acceptable taste. Rice cakes subjected to the ClO2 drying process after a citric acid-soaking treatment had a longer shelf life and maintained quality. - COLLAPSE
    July 2020
  • Research Article

    Morphological Variation of Common Millet (Panicum miliaceum L.) Collected from East Asia

    동아시아에서 수집한 기장(Panicum miliaceum L.)에 대한 형태적 변이

    Han, S. Y., K. J. Sa and J. K. Lee

    한상윤, 사규진, 이주경

    Morphological variation associated with the geographical distribution of 75 accessions of common millet collected in Korea, Japan, and China (54, 12 and ... + READ MORE
    Morphological variation associated with the geographical distribution of 75 accessions of common millet collected in Korea, Japan, and China (54, 12 and 9 accessions, respectively) was evaluated. Morphological characteristics of the accessions were investigated using two quantitative traits (plant height and days from seedling to flowering) and two qualitative traits (seed color and inflorescence shape). Most traits did not show significant differences between accessions from the three countries; however, in the case of plant height, the accessions from Korea and Japan were similar in size whereas the accessions from China were shorter. The first and second principal components of a principal components analysis of the four traits accounted for 76.6% of the total variation (52.2% and 24.4%, respectively). Seed color, inflorescence shape, and days from seedling to flowering characterized the first axis in the positive direction. Seed color characterized the second axis in the positive direction whereas inflorescence shape, plant height, and days from seedling to flowering characterized this axis in the negative direction. Principal components analysis of morphological characteristics did not clearly distinguish between common millet accessions from Korea, Japan, and China. This study provides useful information for understanding the morphological variation associated with the geographical distribution of common millet accessions in East Asia. - COLLAPSE
    July 2020
  • Research Article

    Influence of Light Quality on the Growth of Baby Romaine Lettuce

    광질이 베이비 로메인 상추의 생육에 미치는 영향

    Kim, Y. D., S. J. Han, J. H. Lee, I. L. Choi, H. J. Kwon, Y. H. Roh, Y. H. Yoo and H. M. Kang

    김용득, 한수정, 이주환, 최인이, 권희진, 노유한, 유용환, 강호민

    In this study, the growth indices of leaf length, leaf width, number of leaves, fresh weight, T/R ratio, and leaf shape ... + READ MORE
    In this study, the growth indices of leaf length, leaf width, number of leaves, fresh weight, T/R ratio, and leaf shape index of baby romaine lettuce grown under various light wavelengths were compared and investigated. During the interval between the 7th and 21st day, the leaf length was the longest in lettuce grown under red (R) light, followed by that grown under QD2 light mixed with B + R + FR light. The leaf width was the widest under the QD1 and QD2 light conditions, whereas the red (R) light caused the narrowest leaf width. The highest number of leaves occurred under QD2 light conditions, followed by QD1, with the least number of leaves occurring under the blue (B) light treatment. The heaviest top fresh weight was obtained under the QD2 light conditions, followed by QD1, although the root fresh weights in the QD1 and QD2 light treatments were higher than those in the other light treatments; no significant differences were observed between the red (R), QD1, and QD2 light treatments. The leaf index was the highest in the fluorescent lamp (FL) treatment, which also yielded the longest leaf, followed by the red (R) light treatment, whereas the QD1, QD2, blue (B) + red (R), and blue (B) light treatments showed the lowest leaf index values. Taken together, the results suggest that QD2 light might be an effective source of artificial light in the closed plant factories growing romaine lettuce because of the better growth indices compared to those obtained under other light treatments and the control (natural light). - COLLAPSE
    July 2020
  • Research Article

    Validation of Analytical Method for Platycoside E and Platycodin D in Fermented Platycodon grandiflorum Root Extract

    발효된 도라지 추출물의 지표성분(Platycoside E 및 Platycodin D) 분석법 검증

    Choi, Y. E., S. I. Choi, X. Han, X. Men, G. W. Jang, H. Y. Kwon, B. W. Park, J. J. Kim and O. H. Lee

    최예은, 최선일, 한웅호, 문효, 장길웅, 권희연, 박병우, 김정진, 이옥환

    The aim of this study was to validate an analytical method for the determination of platycoside E and platycodin D in Platycodon ... + READ MORE
    The aim of this study was to validate an analytical method for the determination of platycoside E and platycodin D in Platycodon grandiflorum root extract. Specificity, linearity, precision, accuracy, limit of detection (LOD), and limit of quantification (LOQ) of platycoside E and platycodin D were measured by high performance liquid chromatography. Correlation coefficients of the calibration curve for platycoside E and platycodin D were 0.9999 and 0.9997, respectively. The inter-day and intra-day precision values of platycoside E and platycodin D ranged from 0.58 to 3.59% and from 0.4 to 4.77%, respectively. The inter-day nd intra-day accuracies were 94.02 to 115.73% and 94.11 to 122.82%, respectively. The LOD for platycoside E and platycodin D was 0.22 µg/mL and 0.31 µg/mL, respectively. The results validated the analytical determination of platycoside E and platycodin D in Platycodon grandiflorum root extract. - COLLAPSE
    July 2020
  • Research Article

    Developing Internal Safety Guidelines for Food-service Franchise Businesses: Based on Franchise Operation Systems and Safety at Industrial Sites
    Park, J. M., H. M. Cho, J. W. Hong and S. Y. Ghim
    Ethics management has become an important consideration in the growth of companies and stable growth of the global food market. In this ... + READ MORE
    Ethics management has become an important consideration in the growth of companies and stable growth of the global food market. In this case, failures in franchise food safety management may cause major accidents or microbial outbreak, which negatively impact the country’s global image and the expansion of the service-based food industry. Therefore, this study proposes the prerequisites for development of internal-food safety management guidelines, optimized for franchise corporations that have been expanding in the changing environment of the South Korean food industry. Franchise systems have discriminant traits, unlike traditional food manufacturing businesses or general independent food service stores: unique operating systems and processing environments, inconsistent manufacturing sources, multiple supply chains, inconsistent manufacturing processes. Therefore, these corporations’ internal food safety management guidelines should reflect such unique characteristics. Accordingly, the following should be considered for systematic internal food safety guidelines in franchise corporations: First, food safety management certificates should not concentrate on individual franchisee stores, but should be applied to entire franchisor operating systems (corresponding to franchise headquarters), enabling consistent quality and sustainable management of restaurant franchises. Second, comparative analysis revealing differences between traditional food manufacturing and restaurant franchise environments are required, based on which risk management measures should be developed for franchise-specific work environments. Third, due to its unique managerial characteristics, various entities are related to franchise operations’ businesses; hence, cooperation among entities is paramount and directions for multilateral cooperation should be considered. Fourth, for successful multilateral cooperation, the social system such as government regulation or corporate structure should clearly define the scope of responsibility of the parties involved in the franchise operation. - COLLAPSE
    July 2020
Journal Informaiton Agriculture and Life Sciences Research Institute Journal of Agricultural, Life and Environmental Sciences
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  • KOFST
  • open access
  • orcid
  • KISTI Cited-by
  • KISTI Current Status
  • KCI 문헌 유사도 검사
  • ccl
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