• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.302-306
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• 2015

This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.957-966
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• 2003

Effects of Salmonella typhimurium lipopolysacharide(LPS) and dietary krill meal on the Growth and feed utilization were investigated in broiler chicks. Eight cages of five newly hatched chicks each were assigned and fed to one of the experimental diets containing 0.0,(basal) 0.5 or 1.0% krill meal during 3 weeks of experimental period. And half(four) of the eight cages were i.p. injected with saline or LPS(Immune response activation) every alternate day three times beginning 8 day-old during 2 week of age. Dietary krill meal did not affect growth, feed efficiency, nitrogen balance(NB), uric acid excretion, and ME utilization when the saline was injected. However, the immune response activation lowered daily gain and feed intake and NB and increased uric acid excretion, and the relative liver and spleen weight. Also, birds fed diet containing krill meal 1.0% reduced the feed efficiency and increased spleen weight, and ME and NB or ME required for gain compared with those fed basal and krill meal 0.5% diets in LPS-injected chicks. During recovery period from the immunological stress in 3rd week of age, the krill meal diet reduced the weight of liver and spleen, The results showcd that dietary krill meal did not affect the growth of broiler chicks, but the higher uric acid excretion or dietary ME value indicated the increased protein decomposition or absorption of dietary energy sources in immune response activated birds.

• Food Science and Preservation
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• v.18 no.2
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• pp.226-235
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• 2011

This study was conducted to investigate the cholesterol lowering effect and weight reduction of autoclaved soy flour, cheonggulgang and doenjang, which are fermented using Bacillus subtilis DJI, in rats fed a high-fat/high-cholesterol diet. Male Sprague-Dawley rats weighing 250 g, were divided into five groups; a normal diet group (N), a high-fat/high-cholesterol diet group (HFC), a high-fat/high-cholesterol diet with 5% autoclaved soy flour group (HFC-S), a high-fat/high-cholesterol diet with 5% cheonggulgang group (HFC-CJ), and a high-fat/high-cholesterol diet with 5% deonjang group (HFC-DJ). The body weight gain and adipose tissues weights increased in rats fed a high-fat/high-cholesterol diet, but decreased significantly in rats fed autoclaved soy flour, cheonggulgang and doenjang, compared with the HFC group. Food intake was lower in the all HFC groups (HFC, HFC-S.HFC-CJ and HFC-DJ) than that of the N group, However, there was no differences in the food intake between HFC diet groups. Serum triglyceride level increased with a high-fat/high-cholesterol dietgroup whereas HFC-CJ and HFC-DJ groups were markedly decreased serum triglyceride levels compared with N group. Levels of serum total cholesterol and LDL-cholesterol, and level of total cholesterol in the liver were significantly lower in the HFC-S group, the HFC-CJ group and the HFC-DJ group than that of the HFC group, but exerted no significant change between the HFC groups on levels of total lipid and triglyceride in the liver. Fecal total lipid content increased in the HFC-CJ group and the HFC-DJ group than those of the HFC group and HFC-S group. The activities of heparin-releasable lipoprotein lipase (HR-LPL) and total-extractable LPL in adipose tissues decreased in the HFC-S group, the HFC-CJ group and the HFC-DJ group compared with the HFC group. These results suggest that dietary cheonggulgang and doenjang may exert cholesterol-lowering effect and prevent obesity.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.1
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• pp.134-142
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• 2007

In this study the physico-chemical characteristics of solid waste and the thermagravimetric analysis of waste investigated. It was found that the combustible component, water and ash were 61%, 32%, 7% respectively. The amount of combustible component was much higher than those of others. It was shown that the total carbon and hydrogen of the waste 94% and the high heating value was 2897,883(Kcal/kg). The thermagravimetric analysis showed that the weight loss of wastes occurred as temperature increased, and the rate was higher in the temperature range of $300^{\circ}C$ to $500^{\circ}C$.

• Food Science and Preservation
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• v.22 no.2
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1151-1158
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• 2006

This study was performed to investigate the effect of ethanol extract of Pimpinella brachycarpa (PB) on serum and liver lipid metabolism in rats. Male Sprague Dawley rats were administered 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia. PB ethanol extract (200 mg/kg/day or 400 mg/kg/day) was also administered orally to rats with high cholesterol diet for 6 weeks. We divided 40 rats into five groups; normal diet group (NC), high cholesterol diet group (HC), normal diet and PB ethanol extract (200 mg/kg) administered group (NC-PB), high cholesterol diet and PB ethanol extract (200 mg/kg) administered group (HC-PBL), and high cholesterol diet and PB ethanol extract (400 mg/kg) administered group (HC-PBH). The growth rate and liver weight of the high cholesterol diet group was higher than those of the normal diet group, whereas those of the groups administered PB ethanol extract were gradually decreased. There was a signigicant increase in the activities of serum alanine aminotransferase (ALT), asparate aminotransferase (AST) and alkaline phosphatase (ALP) in the high cholesterol diet group. The administration of PB ethanol extract decreased serum ALT, AST and ALP activities in a dose-dependent manners. The high cholesterol diet group showed increased serum triglyceride, total cholesterol, free cholesterol and LDL-cholesterol levels, and decreased atherogenic index, HDL-cholesterol and phospholipid levels as compared with the normal diet group. PB ethanol extract administrated groups showed increased HDL-C/T-C, HDL-cholesterol and phospholipid levels, and decreased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels as compared with the high cholesterol diet group. There were no differences in the concentrations of serum triglyceride, phopholipid, LDL-cholesterol, HDL-cholesterol and free cholesterol between normal diet groups. The hepatic concentrations of total cholesterol and triglyceride were also lower in PB ethanol extract administrated groups than in the high cholesterol diet group. These results suggest that ethanol extract of PB exerts hypocholesterolemic effect by reducing serum and liver cholesterol contents.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.4
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• pp.225-232
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• 2001

In order to identify the optimum seeding rate of Jeju barnyard grass (Echinochloa crusgalli var. fiurnentacea(Roxb) Wight), 15, 20, 25, 30, 35 and 40 kilograms per a hectare were planted in April 16, 2000, respectively. The growth characterization, the yield and chemical composition were then investigated in June 28(1st cutting) and August 30(2nd cutting), 2000. According to increasing the seeding rate, plant height(155.5 to 162 cm), the yield of fresh forage(61 to 73 MT/ha), dry matter forage(11.9 to 16.9 MT/ha), crude protein(0.9 to 1.6 MT/ha), and TDN(6.1 to 9.7 MT/ha) were gradually increased until the seeding furrow, 35 kg/ha. In 40 kg/ha of seeding furrow, however, those results were decreased than that of the former seeding furrow. The contents of crude protein(7.4 to 10.4%), ether extract(3.3 to 5.2%), nitrogen free extract(46.4 to 47.8%), and TDN(52.1 to 60.4%) were also similar to those of the plant heights and the each yield excepted the seeding furrow, 40 kg/ha. Namely, the each results about the contents increased in 40kg/ha of seeding furrow. According to increasing the seeding rate, the stem diameter, number of leaves, number of withering leaves, and fresh weight were gradually decreased. The contents of crude fiber(30.3 to 27.5%) and crude ash(12.7 to 9.0%) were also decreased These results showed that the optimum seeding rate for the best of the feed production was the seeding furrow, 35 kg/ha.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.697-702
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• 2001

This study was done to investigate effects of Korean mistletoe extract and lectin on serum GOT, GPT and $\alpha$-L-fucosidase activities and the preneoplastic lesion in chemically induced rat hepatocarcinogenesis. To attain the above objectives weanling Sprangue-Dawley male rats were fed modified AIN-76 diets containing 10% corn oil for 9 weeks. One week after feeding rats were intraperitonealy injected twice with a dose of diethylnitrosamine (DEN, 50 mg/kg body weight(BW)) and were provided 0.05% phenobarbita (PB) with drinking water from one week after DEN treatment until the end of experiment. For the same period as PB treatment, rats were injected mistletoe extract (10 $\mu\textrm{g}$/kg BW European mistletoe, 10 $\mu\textrm{g}$/kg BW and 100 $\mu\textrm{g}$/kg BW Korean mistletoe) and lectin(1 ng/kg BW, 10 ng/kg BW) twice a week. At the end of 9th week rats were sacrificed and the formation of hepatic glutthione S-transferase placental form positive (GST-P+) foci serum GOT, GPT and $\alpha$-L-fucosidase activities were determined. By treatment of mistletoe extract or lectin there were no significant effects on serum GOP, GPT and $\alpha$-L-fucosidase activities whereas those activities showed a tendency to increase by DEN treatment. The formation of GST-P+ foci was significantly decreased by mistletoe extract or lectin treatment especially in group of 100$\mu\textrm{g}$/kg BW Korean mistletoe. These results suggest that Korean mistletoe extract and lectin have a possibility to inhibit hepatocarcinogenesis of animals.

• Food Science and Preservation
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• v.24 no.6
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• pp.764-770
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• 2017

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.740-749
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• 2009

The objectives of this study was to determine whether a new physically modified cornstarch by ultra-fine- or nanoscale pulverizer to reduce particle size offers better bioactive function than native cornstarch in weanling Sprague-Dawley rats. Male weaning Sprague-Dawley rats were fed diets containing native cornstarch (NAC), ultra fine pulverized cornstarch (UFC) or nano-scale pulverized cornstarch (NSC) for 4 weeks. In vitro rate of starch hydrolysis, growth performance, organ weight, intestine length intestinal proliferation and the fermentation by Bifidobacterium of rat cecum were evaluated. The diet with reduced particle size (UFC or NSC) significantly increased body weight gain and organ weight. Feed efficiency was increased in NSC fed rats and was not affected in UFC fed rats. Intestinal proliferation was decreased in NSC group. Reduction of particle size also increased cecal short chain fatty acid concentration and the growth and acidifying activity of Bifidobacterium. It is concluded that a reduction of particle size of starch granules by physically modification may increase growing performance and gut function.