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Quality Characteristics of Yanggaeng according to the Addition of Plantain (Plantago asiatica L.) Powder (질경이 분말 첨가량에 따른 양갱의 품질 특성)

  • Cho, In-Sook;Moon, Jong-Hee;Hong, Ki-Woon;Park, In-Soo
    • Culinary science and hospitality research
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    • v.22 no.8
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    • pp.226-234
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    • 2016
  • In this study, the possibility of developing new type of yanggaeng has been reviewed by evaluating physio-chemical and sensual characteristics of new yanggaeng products using 5~20% of powder of plantain that is a hardy plant resource from most of hillside in Korea. The moisture contents of plantain powder was 1.9%, DPPH radical scavenging ability was 15.67 mg/mL, and total polyphenol contents was 7.00mg/g. By increasing the adding rate of plantain powder the moisture contents and pH of yanggaeng were decreased. From chromatography, by increasing the adding rate of plantain powder the brightness, L-value was decreased along with redness, a-value, yellowness, and b-value. The a-value of sample group adding 5% of plantain powder was the highest and that of sample group adding 20% was the lowest (p<0.001). From texture measurement shown that the hardness of sample group adding 5% of plantain powder was the highest by 3,937.04 and that of sample group adding 20% of plantain powder was the lowest by 2,153.59. The springiness of sample group adding 5% of plantain powder was the highest by 6.79% and that of sample group adding 20% of plantain powder was the lowest by 4.76%. The cohesiveness of sample group adding 20% of plantain powder was the lowest by 177.35 and it was significant (p<0.001). The result of sensory test showed that sample group adding 10% of plantain powder achieved the highest appraisal from most factors, such as color, scent. sweetness, chewiness, moist level, softness level and total preference. As shown from the above results, the sensory preference of yanggaeng can be improved by adding proper volume of plantain powder while making it, so it is understood that the addition of plantain powder in making yanggaeng would give better possibility in commercialization. By considering sensory preference factor the 10% addition rate of plantain powder while making yanggaeng would be the most proper recipe.

Characteristics and breeding of a new cultivar of Pleurotus ostreatus 'Soltari' (느타리 신품종 '솔타리'의 육성 및 자실체 특성)

  • Oh, Min-Ji;Shin, Pyung-Gyun;Oh, Youn-Lee;Jang, Kab-Yeul;Woo, Sung-I;Kong, Won-Sik
    • Journal of Mushroom
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    • v.14 no.4
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    • pp.202-206
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    • 2016
  • Oyster mushrooms are widely cultivated and consumed in Korea. P. ostreatus 'Suhan(ASI 2504)' is an ideal cultivar for mushroom farmers due to its dark pileus and thick stipe; however, as it is very sensitive to environmental conditions, an alternative cultivar is required. To develop a new cultivar, parental strains 'Suhan(ASI 2504)' and 'ASI 0665 (Heuktari)' were selected from various collected strains according to morphological characteristics. P. ostreatus 'Soltari' was developed by DiMon crossing between the dikaryotic strain 'Suhan' and the monokaryotic strain derived from 'Heuktari'. Thirty-eight of the 100 crossed strains were selected following analysis of mitochondrial genetic characteristics, and 'Soltari' was ultimately selected by continuous cultivation tests. The mitochondrial DNA profile of 'Soltari' was found to be the same as that of 'Heuktari, and a nuclear DNA profile of 'Soltari' was similar as those of the parental strains, 'Suhan' and 'Heuktari.' 'Soltari' mycelium grows adequately in moderate to high temperatures of $12-20^{\circ}C$, although its optimum temperature was found to be $30^{\circ}C$. Fruiting body production per 1.1-L cultivation bottle was approximately 158.8 g. Its stipe length and thickness were comparable to those of diameter and thickness were somewhat lower (42.72 vs. 51.33 mm and 18.18 vs. 22.46 mm, respectively). 'Soltari' was found to be more resistant to high $CO_2$ atmosphere than 'Suhan', and the color of the pileus of 'Soltari' was dark gray at high temperature. Therefore, it is suggested that this new cultivar 'Soltari' is a good alternative cultivar and will contribute to energy saving in oyster mushroom farms.

A New Early-Heading, High-Yielding Triticale Cultivar for Forage, 'Shinseong' (숙기가 빠르고 종실 수량이 많은 트리티케일 신품종 '신성')

  • Han, Ouk-Kyu;Park, Hyung-Ho;Park, Tae-Il;Oh, Young-Jin;Song, Tae-Hwa;Kim, Dea-Wook;Chae, Hyun-Seok;Hong, Ki-Heung;Bae, Jeong-Suk;Kim, Ki-Soo;Yun, Geon-Sig;Lee, Seong-Tae;Ku, Ja-Hwan;Kweon, Soon-Jong;Ahn, Jong-Woong;Kim, Byung-Joo
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.36 no.2
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    • pp.142-149
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    • 2016
  • 'Shinseong', a winter forage triticale cultivar (X Triticosecale Wittmack), was developed at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2015. The cultivar 'Shinseong' was selected from the cross RONDO/2$^*$ERIZO_11//KISSA_4/3/ASNO/ARDI_3//ERIZO_7 by CIMMYT (Mexico) in 1998. Subsequent generations were handled in pedigree selection programs at Mexico from 1999 to 2004, and a line 'CTSS98Y00019S-0MXI-B-3-3-5' was selected for earliness and good agronomic characteristics. After preliminary and advance yield testing in Korea for 3 years, the line was designated 'Iksan47'. The line was subsequently evaluated for earliness and forage yield in seven locations, Jeju, Iksan, Cheongwon, Yesan, Gangjin, Daegu, and Jinju from 2013 to 2015 and was finally named 'Shinseong'. Cultivar 'Shinseong' has the characteristics of light green leaves, yellow culm and spike, and a medium grain of brown color. The heading date of cultivar 'Shinseong' was April 24 which was 3 days earlier than that of check cultivar 'Shinyoung'. The tolerance or resistance to lodging, wet injury, powdery mildew, and leaf rust of 'Shinseong' were similar to those of the check cultivar. The average forage dry matter yield of cultivar 'Shinseong' at milk-ripe stages was $15MT\;ha^{-1}$, which was 3% lower than that ($15.5MT\;ha^{-1}$) of the check cultivar 'Shinyoung'. The silage quality of 'Shinseong' (6.7%) was higher than that of the check cultivar 'Shinyoung' (5.9%) in crude protein content, while was similar to the check cultivar 'Shinyoung' in acid detergent fiber (34.6%), neutral detergent fiber (58.6%), and total digestible nutrients (61.6%). It showed grain yield of $7.2MT\;ha^{-1}$ which was 25% higher than that of the check cultivar 'Shinyoung' ($5.8MT\;ha^{-1}$). This cultivar is recommended for fall sowing forage crops in areas in which average daily minimum mean temperatures in January are higher than $-10^{\circ}C$.

Screening of yeast for alcoholic fermentation of no sugar-added tomato concentrate (토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발)

  • Kim, Dong-Hwan;Moon, Jae-Nam;Lee, Seul;Lee, Soo-Won;Moon, Hey-Kyung;Kim, Gwi-Young
    • Korean Journal of Food Preservation
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    • v.23 no.4
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    • pp.591-598
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    • 2016
  • The purpose of this study was to screen desirable yeast strains for alcoholic fermentation of tomato paste without sugar addition. The moisture, crude protein, crude fat, ash, and soluble nitrogen contents of the tomato paste ($25^{\circ}Brix$) were found to be 67.33%, 1.90%, 0.03%, 0.02%, and 30.72%, respectively. Free sugars found in the paste were fructose and glucose. Most abundant free amino acids of the paste were glutamic, aspartic, and ${\gamma}$-aminobutyric acids. Total seven yeast strains (Saccharomyces cerevisiae KDH (TWA), S. cerevisiae Lalvin ICVD-47 (TWB), S. cerevisiae Lalvin RC-212 (TWC), S. cerevisiae Lalvin K1-V1116 (TWD), S. bayanus Lalvin EC-1118 (TWE), S. cerevisiae Enoferm (TWF), and S. cerevisiae DJ97(KCTC8842P) (TWG)) were tasted for alcohol fermentation of the tomato paste. The highest alcohol content (8.2%) and the lowest residual sugar content ($13.25^{\circ}Brix$) were observed in the tomato paste fermented using the S. cerevisiae Lalvin ICVD-47 strain (TWB) after 3 day and 4 day of fermentation, respectively. Sugar and reducing sugar contents, and pH of the tomato paste were not remarkably affected by the difference in yeast strains used, showing $13.25{\sim}13.45^{\circ}Brix$, 28.37~28.48 mg/mL, and 4.43~4.54, respectively, after 4 day of fermentation. Color and total acid content were significantly affected by the types of yeast strains and fermentation time, but the numerical changes were negligible. These results indicate that TWB would be the suitable strain for alcoholic fermentatiom of tomato paste based on its highest alcohol production and the lowest residual sugar content produced during fermentation.

Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery (보리의 품종 및 도정률에 따른 막걸리의 품질특성평가)

  • Lee, Kyung Ha;Lee, Seuk Ki;Park, Hye-Young;Sim, Eun-Yeong;Woo, Koan Sik;Oh, Sea-Kwan;Lee, Byoungkyu;Kim, Hyun-Joo
    • Korean Journal of Food Preservation
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    • v.23 no.4
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    • pp.530-537
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    • 2016
  • The purpose of this study was to evaluate the effects of barley cultivars (Saessalbori, Saechalssalbori and Huinchalssalbori) and different milling recovery (95%, 85% and 75%) on quality characteristics of barley Makgeolli. The content of moisture, ash, crude protein, and crude fat in barley seeds were reduced with decreasing milling recovery. The qualities of barley Makgeolli were also significantly affected by the milling recovery. Decreasing milling recovery of all cultivars resulted to increase in total sugar content and reducing sugar content but decrease in pH while alcohol content and total acidity were not significantly affected. Moreover, the lightness and yellowness of barley Makgeolli increased by milling while its redness decreased. The sensory evaluation showed that the consumer preference for barley Makgeolli increased at the lowest milling recovery (75%). The results of this study suggest that the milling recovery and cultivar of barley were important factors to improve the taste and color of barley Makgeolli.

Effects of Screw Speed, Moisture Content, and Die Temperature on Texturization of Extruded Soy Protein Isolate (스크루 회전속도, 수분 함량과 사출구 온도가 압출성형 분리대두단백의 조직화에 미치는 영향)

  • Park, Ji Hoon;Kang, Dae Il;Ryu, Gi Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.8
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    • pp.1170-1176
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    • 2016
  • The aim of this study was to investigate the effects of screw speed, moisture content, and die temperature on the physical properties of extruded soy protein isolate. Extrusion conditions were moisture content (20 and 25%) and die temperature (120, 130, and $140^{\circ}C$) at a fixed screw speed of 250 rpm. The other extrusion conditions for screw speed (150, 200, 250, 300, and 330 rpm) were a fixed moisture content and die temperature of 30% and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as die temperature increased from 120 to $140^{\circ}C$, whereas specific mechanical energy input increased as screw speed increased from 150 to 330 rpm. Expansion ratio and specific length increased as die temperature increased. Breaking strength decreased as die temperature increased and moisture content decreased. A lower moisture content resulted in a greater color difference. Integrity index increased as die temperature increased from 120 to $140^{\circ}C$ and moisture content decreased from 25 to 20%. Nitrogen solubility index decreased as screw speed increased from 150 to 330 rpm. Nitrogen solubility index was lowest at $2.83{\pm}0.51%$ as screw speed decreased to 150 rpm. In conclusion, moisture content was a more important factor than die temperature for texturization of soy protein isolate.

Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice (쓰가루 사과즙을 이용한 두부의 품질 및 항산화 특성)

  • Kim, Dong-Ho;Hong, Kyeong-Nam;Lim, Yeo-Kyeong;Cha, Seung-Hyeon;Ryu, Ji-Eun;Cho, Jin-Ho;Kim, Dae-Il;Yoo, Do-Il;Jang, Keum-Il
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.8
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    • pp.1130-1137
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    • 2016
  • In this study, we investigated the quality, antioxidant properties, and sensory characteristics of tofu coagulated with 'Tsugaru' apple (Malus domestica Borkh) juice. Yield, $^{\circ}Brix$, pH, total acidity, total polyphenol content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 'Tsugaru' apple juice were 60%, 10.3, 3.89, 0.51%, 2.26 mg gallic acid equivalent (GAE)/g, $20{\mu}g$ L-ascorbic acid equivalent (AE)/g, and $75{\mu}g$ AE/g, respectively. In case of Tofu coagulated with 20% (w/v) 'Tsugaru' apple juice, yield, $^{\circ}Brix$, pH, total acidity, hardness, chewiness, cohesiveness, total polyphenol content, ABTS radical scavenging activity, and DPPH radical scavenging activity were 165%, 6.23, 0.27%, 513 g, 315, 0.61, 12.04 mg GAE/g, $80.67{\mu}g$ AE/g, and $92.32{\mu}g$ AE/g, respectively. Both the manufacture yield and pH of tofu decreased with increasing amount of 'Tsugaru' apple juice, whereas total acidity increased. Regarding the texture and chromaticity of tofu coagulated with increasing amounts of 'Tsugaru' apple juice, hardness, chewiness, and a- and b-values increased, whereas cohesiveness and L-value both decreased. In terms of antioxidant activities, total polyphenol content and DPPH radical scavenging activity increased, whereas ABTS radical scavenging activity was maintained within a certain range. Finally, concerning the sensory evaluation (taste, color, flavor, and overall preference) of tofu coagulated with 30% (w/w) 'Tsugaru' apple juice showed the highest scores. Taken together, these results support the possible use of 'Tsugaru' apple juice in producing various foods, as addition of juice enhanced quality, antioxidant properties, and sensory characteristics of tofu.

Selection of Cultivars with Vigorous Growth Habit for Street Tree, Dwarf Tree Form for Pot Plants, and Spreading Branches for Groundcovers in the Recently Developed Cultivars of Rose of Sharon (Hibiscus spp.) for Landscape Uses (나라꽃 무궁화 품종중 가로수용, 분화용 및 지피용으로 조경적 활용도가 높은 품종 선정)

  • Kang, Ho-Chul;Kim, Dong-Yeob;Ha, Yoo-Mi
    • Journal of Korean Institute of Traditional Landscape Architecture
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    • v.34 no.2
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    • pp.87-99
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    • 2016
  • This study was carried out to characterize 127 recently developed cultivars of Rose of Sharon (Hibiscus spp.) in Korea and foreign Countries for landscape uses. The examined factors were growth characteristics such as tree height of a 1-year grafted plant(cm), plant type, growth habit, leaf characteristics such as shape and size, flower characteristics such as color, shape, size, and red eye during 2014 and 2015 for landscape uses. The results are obtained as follows; Hibiscus hybrid 'Daewangchun', 'Daeil', 'Lohengrin', 'Yeonam', 'Joomong', 'Jina', and H. syriacus 'Honggarosu' had vigorous shoot growth and tall tree size of 100cm. New Hibiscus cultivars, Hibiscus hybrid 'Daewangchun' and 'Daeil', having vigorous growth, uniform plant habit, upright, and compact branches were developed through interspecific crosses between H. syriacus 'Samchully' (♀) and H. sinosyriacus 'Seobong' (♂). This newly developed cultivar 'Daewangchun', 'Daeil', 'Lohengrin', 'Yeonam', 'Joomong', 'Jina', and H. syriacus 'Honggarosu' having tall vigorous growth d unique flower with long red eye can be used as street tree or specimen plant in landscape. Otherwise, H. syriacus 'Tamla', 'Melrose', 'Bidan', 'Hi Lea', 'Byeollee', 'Byunghwa', 'Mibak', 'Hanyang', 'Chungam', 'Lil Kim Violet', 'Jongmoo', 'Eunhasu', Hibiscus hybrid 'Saehanseo', and Hibiscus hybrid 'Yousoon' were selected as small tree of 30~39cm. They had dwarf form in tree seemed to be suitable for pot or flower bed planting on both indoor and outdoor conditions. H. syriacus 'Antong', 'Chungjo', and 'Lil Kim' were less than 30 cm of tree size. H. syriacus 'Antong', 'Chungjo', and 'Lil Kim', characterized by its compact, upright and outwardly spreading plant habit; freely branching habit; dark green-colored leaves; good garden performance. Therefore, the new cultivars with tall and small tree size were a promising cultivar as a ground covers or pot planting as woody landscape plant.

Quality Characteristics of Mixed Makgeolli with Barley and Wheat (보리와 밀 혼합막걸리의 품질특성)

  • Shin, Dong-Sun;Choi, Ye-Ji;Jeong, Seok-Tae;Sim, Eun-Yeong;Lee, Seuk Ki;Kim, Hyun-Joo;Woo, Koan Sik;Kim, Si-Ju;Oh, Sea-Kwan;Park, Hye-Young
    • The Korean Journal of Food And Nutrition
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    • v.29 no.4
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    • pp.565-572
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    • 2016
  • This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

Gel and Texture Properties of Fish-meat Gel Prepared with Pagrus major in Comparison to Different Grades of Alaska Pollock (도미를 활용하여 제조한 연제품의 겔 및 texture 특성)

  • Gao, Ya;Oh, Jung Hwan;Karadeniz, Fatih;Lee, Seul-Gi;Kim, Hyung Kwang;Kim, Se Jong;Jung, Jun Mo;Cheon, Ji Hyeon;Kong, Chang-Suk
    • Journal of Life Science
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    • v.26 no.8
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    • pp.955-962
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    • 2016
  • Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most-used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.