• Journal of Mushroom
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• v.15 no.4
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• pp.216-222
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• 2017

This study was conducted to investigate the proximate composition, free sugars, amino acids, and minerals in five Lentinula edodes cultivars collected in Korea. No significant differences in the content of crude fat and crude fiber were found between the samples; however, there was significant variation in the contents of nitrogen free extract, ash, and crude protein. Three kinds of free sugars (fucose, arabinose, and glucose) were identified by HPLC, with the glucose content ranging from 5.94% to 12.08%. Sixteen kinds of free amino acids were identified: the highest content of amino acids was found in 'Sanlim5ho' (13,768.33 mg%), while the highest content of free amino acids was found in 'Sanlim4ho' (6,790.57 mg%). The minerals detected in the L. edodes cultivars were potassium, calcium, magnesium, and sodium, the contents of which ranged from 567.16-2,356.09 mg%, 3.85-7.42 mg%, 9.79-20.88 mg%, and 19.60-22.62 mg%, respectively.

• Food Science and Preservation
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• v.11 no.3
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• pp.424-429
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• 2004

Proximate components, minerals, vitamins and chlorophyll contents were determined in vegetables purchased at Garak-dong market and organic vegetables cultivated at Hongchun, Kangwon-do. The vegetables were Kale, Angelica Keiskei Koidz, Celery, Lettuce and Allium fistulosum. In proximate component contents, analyzed crude protein and fat contents of organic vegetables were higher than those of general vegetables. Organic vegetables had strong green color. Minerals such as sodium, potassium, calcium, phosphorus, iron as well as vitamins were determined. Contents of minerals and vitamins in organic vegetables were higher than those of general vegetables. Total mineral content of organic and general kales were 811.8 mg/l00g, and 688.1 mg/l00g, respectively. Total mineral content of organic Angelica Keiskei Kowz, Celery, Lettuce and Allium fistulosum were 447.9, 486.5, 368.6, and 320.9 mg/100g, respectively.

• Food Science and Preservation
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• v.16 no.2
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• pp.192-197
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• 2009

This study investigated the quality characteristics of Chun-dubu(whole soybean curd) to which ginseng powder was added. The overall composition of the material was moisture $80.11{\pm}0.32%$, crude protein $6.04{\pm}0.007%$, crude fat $5.85{\pm}0.007%$, and crude ash $1.06{\pm}0.014%$(all w/w). The total microorganism count was 3.57 log CFU/g, whereas that of control Chun-dubu was 4.82 log CFU/g after 15 days of storage at $5^{\circ}C$. No coliforms were detected in Chun-dubu with added ginseng powder, whereas the control Chun-dubu coliform count was 3.52 log CFU/g after 15 days of storage at $5^{\circ}C$. When textural properties were considered, all of hardness, springiness, and chewiness rose during storage at $5^{\circ}C$. The sensory characteristics of Chun-dubu with added ginseng powder rated higher(from 5.80 to 6.10) than those of control Chun-dubu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1150-1154
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• 2002

This study was carried out to evaluate the nutritional value of soybean sprouts cultured in water with germanium. In the germanium treated soybean sprouts (GSP), the contents of moisture and ash were higher than those of control group (germanium non-treated soybean sprouts), with 88.7~90.2% and 16~24%, respectively. The contents of dietary fiber, vitamin C and total phenol of GSP were also higher than those of control group especially with more than 20~40% in total phenol being contained. Minerals of soybean sprouts were considerably increased during S-day cultivation. Of minerals, the contents of calcium and iron in GSP were higher than in the control. In particular there was no germanium in control group, but on the other hand, GSP had germanium of 159 ppm. Therefore, it may be suggested that, soybean sprout with germanium is better than soybean sprout without germanium in terms of nutrition.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.149-153
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• 2005

Composition and pasting properties of endosperms of one common buckwheat (CB) and two tartary buckwheats (TB) grown in China were investigated. No differences were observed in proximate composition and amino acid content between CB and TB. Content of rutin in TB was 22-fold higher than that of CB. Among minerals, iron, calcium, and magnesium contents were higher in TB than CB, whereas zinc, manganese, and phosphorus contents were similar, Pasting properties measured with Rapid visco Analyzer revealed TB-2 cultivar had highest peak viscosity, trough, and breakdown, followed by TB-1 and CB. Setback of TB was about 2.2-fold greater than that of CB. Significant differences in color were observed between CB and TB, and among TB cultivars.

• the MEAT Journal
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• s.6 winter
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• pp.38-43
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• 1991

• Proceedings of the Plant Resources Society of Korea Conference
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• 1997.10b
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• pp.39-39
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• 1997

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.191.1-191
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• 2001

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.192-197
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• 2011

Rice spent water (RSW) is generated when rice is rinsed before cooking. RSW has been discarded into sewerages due to its low usage in our daily life and become a major domestic wastewater for many years. But RSW can be used as a value-added resource because it contains various beneficial bioactive components. Therefore, fermented rice spent water (FRSW) has been already produced in our previous value-added fermentation process. In this study, proximate compositions and contents of other typical fermentation products were compared between RSW and FRSW. Both RSW and FRSW contain approximately 99.3% moisture and 0.7% total solids. Compared to those of RSW on a dry basis, carbohydrate content of FRSW was decreased by 44.8% and crude protein, lipid, and ash contents of FRSW were increased by 16.4%, 18.8%, and 36.6%, respectively. In addition, starch granules of RSW were intact as those of rice flour were, but those of FRSW were not. RSW did not have lactic acid, but FRSW had 212.13 and 181.25 g/kg D- and L-lactic acid, respectively. Free amino and ammoniacal nitrogen contents of FRSW were 12 and 7 times higher than those of RSW, respectively. Lactic acid, free amino, and ammonical nitrogen contents were considered to be increased in FRSW because carbohydrates could be disintegrated into lactic acids and proteins into free amino or ammoniacal nitrogens during the fermentation process.

• Food Science and Preservation
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• v.13 no.5
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• pp.655-660
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• 2006

To evaluate the chemical characteristics of organic Korean cabbages, the content of moisture, crude protein, crude lipid, crude ash, dietary fiber, mineral, vitamin C, free sugar, organic acid, chlorophyll and carotenoid were analyzed in organic and nonorganic cabbages. The levels of crude protein, crude lipid, crude ash, soluble dietary fiber, insoluble dietary fiber, minerals(Ca, P, Ee, Mg, S, Zn), ascorbic acid, dehydroascorbic acid, fructose, glucose, sucrose, chlorophyll a, chlorophyll b and carotenoid in organic cabbages were higher than those in nonorganic cabbages. However, the content of moisture, malic acid, citric acid, potassium in organic cabbages were lower than those in nonorganic cabbages.