This study examined the effect of storage conditions on the improvement in the sugar content of processed sweet potatoes (Jeungmi variety and overseas collected species (OCS)). Total sugar, reducing sugar, and free sugar contents were high when the sweet potatoes were stored at 9°C in all the treatment methodologies used. The total sugar content of the Jeungmi variety stored at 9°C increased from 13.75∼138.42 mg/g sample on day zero to 42.30∼ 376.57 mg/g after 10 days of storage and then decreased thereafter. The reducing sugar and free sugar content also showed the same tendencies as total sugar. The sugar content in sweet potatoes after the curing and steaming treatment was higher than that of untreated sweet potatoes. Specifically, maltose was not detected before the steaming treatment, but steaming increased levels to 108.76 mg/g sample in the Jeungmi variety and 79.36 mg/g sample in the OCS. From the above results, to increase the sugar content of stored sweet potatoes, a storage temperature of 9°C and a storage period of 10 days are most appropriate, and the quality of sweet potatoes can be improved through curing after harvest.

This study was conducted to evaluate the quality characteristics of noodles made from early maturity and high yield wheat cultivars (Kobun, Milsung, Saeol, Sinmichal, Younbaek, Allgreu, Uri, and Joeun) in Korea. The crude protein content ranged from 14.62% in Joeun wheat to 10.38% in Milsung wheat. The ash content ranged from 0.51 to 0.63%. The color L-value was high in Saeol wheat (75.03±2.60) and Allgreu wheat (74.29±0.07). The total starch and amylose content was similar to imported and domestic wheat flour, but these levels were low in Sinmichal wheat. The hardness and springiness of Saeol, Allgreu, and Uri wheat were similar to that of the control. The tension force was highest in Kobun wheat (121.13±3.49) and lowest in Milsung wheat (65.12±3.42). As a result, Saeol and Allgreu wheat were observed to be the most suitable for noodle making. These results can be used as basic data for assessing the processing suitability of each wheat cultivar in Korea with the ultimate aim of increasing their consumption.

This study compared the quality characteristics of Sulgidduk made with white rice of Samkwang and pigmented rice of Heugjinmi, Joeungeugmi, and Heugjinju cultivar. The L, a, and b values of white rice Sulgidduk were 83.04, -0.75, and 6.95, respectively, and those of the pigmented rice Sulgidduk ranged from 17.92 to 20.98, 5.95 to 6.96, and 3.01 to 3.62. There was no significant difference among the pigmented rice varieties. Hardness showed the highest value of 923.83 g in white rice Sulgidduk, and that of the pigmented rice Sulgidduk ranged from 365.30 to 560.63 g. The chewiness of Samkwang had the highest value of 404.37, and that of Heugjinju was the lowest at 139.12. As the storage time increased, the hardness, chewiness, and gumminess increased, and the adhesiveness, springiness, and cohesiveness decreased. The anthocyanin content showed the highest value of 86.24 mg/100 g in the Heugjinju cultivar. From the above results, it is observed that the pigmented rice contains anthocyanin and retrogrades more slowly than the white rice, suggesting that it will be possible to manufacture a superior quality Sulgidduk with pigmented rice powder.

This study evaluated the antioxidant and skin anti-aging effects of heated garlic. The garlic was heated at 130℃ for 2 hours. The antioxidant ABTS and DPPH radical scavenging activities of raw garlic were 8.02 and 8.95 mg AAE/extract g, respectively, which increased to 91.43 and 40.59 AAE/extract g, respectively, after heating. The total polyphenol content increased from 8.11 mg/extract g for raw garlic to 241.55 mg/extract g in the ethyl acetate fraction of heated garlic. Tyrosinase and collagenase inhibitory activities of the heated garlic were 19.42% and 26.22% at 5 mg/mL, respectively, which increased to 82.96% and 62.43% at 5 mg/mL in the ethyl acetate fraction, respectively. Taken together, our results indicate that heating garlic can be used to develop functional foods and cosmetic materials with improved physiological activity. These results also suggest that heated garlic has the potential to be used in anti-wrinkle and whitening cosmetic materials.

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