• Journal of Biosystems Engineering
• /
• 제38권2호
• /
• pp.103-112
• /
• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• International Journal of Industrial Entomology and Biomaterials
• /
• 제47권1호
• /
• pp.51-62
• /
• 2023

The advantages of silkworms as functional foods are well known and various products are being developed. In general, silkworms sold in the market include silkworm powder (3 days of fifth instars) and SukJam (7 days or more of fifth instars), In other words, product classification is made according to the maturity of the fifth instar silkworms. In this study, we analyzed the gene expression changes in the fifth instar silkworms and attempted to validate the use of deregulated genes in maturity analysis. After rearing BaekokJam, transcriptome analysis was performed on days 1, 3, 5, and 8 days of the fifth instar, and differentially expressed genes showing differences at each period were selected. Of the 31,841 contigs analyzed, 4012 contigs were identified with a log2 fold change of two or more between 5 and 8 days of the fifth instar. RT-PCR was performed for 18 contigs, which showed increased or decreased expression, but in c127159, c97909, c96974, c119920, c42251, and c80216 showed clear differences. To identify SukJam, a combination of the contigs c127159 (180 bp), c97909 (143 bp), and c80216 (120 bp) was amplified. Taken together, these results suggest that the harvest time of silkworms can be determined using gene expression pattern analysis.

• 한국축산식품학회지
• /
• 제40권6호
• /
• pp.1014-1032
• /
• 2020

This work aimed to investigate the psychobiotic effects of six bacterial strains on the mind and behavior of male Wistar rats. The probiotic (PRO) group (n=7) were rats pre-treated with antibiotics for 7 days followed by 14-day probiotic administration, antibiotics (ANT) group (n=7) were rats treated with antibiotics for 21 days without probiotics. The control (CON) group (n=7) were rats that received sham treatment for 21 days. The six bacterial strains with probiotic properties were mostly isolated from Thai fermented foods; Pedicoccus pentosaceus WS11, Lactobacillus plantarum SK321, L. fermentum SK324, L. brevis TRBC 3003, Bifidobacterium adolescentis TBRC 7154 and Lactococcus lactis subsp. lactis TBRC 375. The probiotics were freeze-dried into powder (6×10⁹ CFU/5 g) and administered to the PRO group via oral gavage. Behavioral tests were performed. The PRO group displayed significantly reduced anxiety level and increased locomotor function using a marble burying test and open field test, respectively and significantly improved short-term memory performance using a novel object recognition test. Antibiotics significantly reduced microbial counts in rat feces in the ANT group by 100 fold compared to the PRO group. Probiotics significantly enhanced antioxidant enzymatic and non-enzymatic defenses in rat brains as assessed using catalase activity and ferric reducing antioxidant power assay, respectively. Probiotics also showed neuroprotective effects with less pyknotic cells and lower frequency of vacuolization in cerebral cortex. This multi-strain probiotic formulation from Thai fermented foods may offer a potential to develop psychobiotic-rich functional foods to modulate human mind and behaviors.

• 농업과학연구
• /
• 제19권2호
• /
• pp.179-186
• /
• 1992

감자전분 분리대두단백 수분을 조합하여 만든 모형식품에 첨가제의 종류, 용질의 농도, 건조온도에 대한 건조특성의 변화를, 조직특성은 Universal Testing machine, 색도측정은 Color diffrence meter로 측정하여 다음과 같은 결과를 얻었다. 1. 모형식품의 전분 함량이 많아지면 건조시간이 길게 나타났다. 2. 첨가된 용질의 농도가 높아지면 건조시간이 길게 나타났다. 3. 모형식품의 구성성분비($X_4$), 용질농도($X_1$), 건조온도($X_2$), 건조시간($X_3$)의 다중회귀식은 다음과 같다. $$NaCl\;:\;E(MC)=58.282-5.197X_3-15.151X_4-0.145X_2+2.672X_1\;R^2=0.798$$ $$Sucrose\;:\;E(MC)=56.651-7.253X_3-0.183X_2-42.844X_1+3.025X_4\;R^2=0.858$$ 4. 건조된 모형식품의 Hardness는 전분의 함량이 많고 건조온도가 높고 용질의 농도가 높으면 높은 값을 나타났다. 5. 건조된 모형식품의 Hunter L치는 전분의 함량이 증가하면 높게 나타났다. 6. 건조된 모형식품의 Hunter a치는 건조온도가 높을때 높게 나타났다. 7. 건조된 모형식품의 Hunter b치는 전분의 함량이 증가하면 작게 나타났다.

• Current Research on Agriculture and Life Sciences
• /
• 제3권
• /
• pp.79-84
• /
• 1985

저장상 많은 문제점을 내포하고 있는 감자, 양파, 마늘 및 밤의 장기 저장법 개발을 목적으로 수확후 l개월 이내에 Co-60 감마선을 조사하고 냉동기를 가동하지 않은 자연저온 저장고에 각각 저장하였다. 저장중 시료의 발아는 감자가 150Gy, 양파 및 마늘이 50Gy 밤이 250 Gy의 선량으로 8~10개월간 거의 완전히 억제되었다. 감마선 조사에 따라 부패율은 상당히 감소되었으며, 중량감소에 있어서도 적정선량의 조사는 네가지 사료에서 6~24%의 감소 억제 효과를 나타내었다. 발아식품의 품질에 관여하는 성분인 수분, 당 및 비타민 C의 함량은 저장기간의 경과로 비조사구에 비해 조사구가 우수한 경향을 보였다. 따라서 이들 식품의 장기 안전저장을 위해서는 감자, 양파 및 마늘은 50~150 Gy, 밤은 250 Gy 정도의 감마선을 조사하고 자연저온저장고($10{\pm}5^{\circ}C$ R.H. 75~85%)에저장하는 것이 효과적인 방법임을 시사하였다.

• 농촌의학ㆍ지역보건
• /
• 제41권2호
• /
• pp.85-97
• /
• 2016

본 연구는 남 여 대학생들의 식생활에서 가공식품을 통한 당류 섭취량과 관련요인을 알아보고자 대학교 3학년 245명을 대상으로 설문조사하였다. 가공식품을 통한 당류 섭취량은 남학생 45.9g, 여학생 47.1g 이었다. 당 섭취량에 영향을 미치는 요인을 파악하기 위하여 당 섭취량을 종속변수로 하여 다중 회귀분석을 실시한 결과, 남학생의 경우는 현재 음주여부, 수면시간, 우울 정도가 유의한 변수였으며, 여학생의 경우는 전공학과, 현재 흡연여부, 평소 간식섭취여부가 유의한 변수였다 (p<0.05). 이상의 연구결과, 평소 건강행태와 우울 등이 가공식품을 통한 당 섭취에 영향을 미치고 있으므로 대학생들의 건강관리를 위한 노력과 가공식품 중에서 당 함유량이 높은 품목에 대해 당 함량표시를 시각적으로 쉽게 구별 할 수 있는 표식제도 도입 등의 제도가 마련되어야 하겠으며, 특히 비보건계열 학생에 대한 보건교육이 강화되어야 할 것이다.

• 생물환경조절학회지
• /
• 제18권4호
• /
• pp.377-384
• /
• 2009

본 연구는 시중에서 판매되는 고추 역병저항성 대목품종을 이용한 시설내 접목재배시 기존의 실생묘와 비교하여 공급양액의 EC 수준에 따른 고추 접목묘들의 생육과 생리적 반응을 알아보고자 하였다. 접목을 위한 대목으로 '카타구루마', '코네시안 핫', '탄탄'의 3가지 품종을 사용하였고, 대조구로 실생 품종 '녹광' 접수로 이용하였다. 공급양액의 EC 조건에 따른 접목묘와 실생묘의 생육과 생리적 반응 시험을 위해 공급 양액의 EC를 각각 1.5, 3.0, 5.0dS/m로 설정하여 비교시험을 수행하였다. 공급양액의 EC 수준에 따른 생육은 실생묘와 접목묘 모두 EC 수준이 높아질수록 억제되는 경향을 보였다. 접목묘 중 '카타구루마'가 EC 5.0dS/m에서 다른 품종들에 비해서 생육이 상대적으로 양호하였다. 단, EC 조건에 따른 생육은 재배시험 시기에 따라 다소 차이가 있었다. 무기양분의 흡수는 T-N과 P 농도는 EC 수준이 높을수록 증가하였으며, Ca과 Mg은 흡수량이 감소하였다. 광합성 능력은 실생묘는 EC 1.5와 3.0dS/m 수준간에 차이가 없으나, EC 5.0dS/m 수준에서 낮게 나타났다. 접목묘들도 EC 5.0dS/m 수준에서 광합성 능력이 낮아지는 결과를 보였다. SOD 활성도는 EC 수준에 따라 일정한 경향이 나타나지 않았으며, APX 활성도는 EC 5.0dS/m 수준에서 활성도가 높게 나타났다. 추후 더 다양한 대목들을 이용한 비교시험이 필요하며, 저온신장성과 내염성이 강한 대목 품종의 개발을 위한 연구의 필요성이 높다.

• 한국균학회지
• /
• 제41권4호
• /
• pp.218-224
• /
• 2013

한국 전통 발효식품에서 분리한 효모로부터 인산 가용화 활성이 우수한 5균주를 선발하였다. 선발한 균주 중 2균주는 Pichia anomala로 동정되었고, 3균주는 각각 Pichia farinosa, Candida versatilis, Pichia subpelliculosa로 동정되었다. 인산 가용화 효모는 $20{\sim}35^{\circ}C$의 온도에서 잘 자라는 중 온성 효모였으며 P. farinosa Y669는 $45^{\circ}C$의 고온에서도 생장하였다. C. versatilis Y907 균주는 pH 5~6의 좁은 pH 범위에서 생장하였고 15%의 NaCl 농도까지 내성을 나타내는 호염성 균주였다. 그 외 4균주는 pH 4.0~8.0에서 생장하였으며 NaCl 10% 농도에서 내성을 나타내었다. 인산 가용화 균주는 토양에서도 8주 동안 $10^7{\sim}10^8$ cfu/g의 밀도를 유지하며 생존하였다. 분리균주 중 인산 가용화 활성은 P. subpelliculosa Y1101가 가장 우수하였으며 배양 11일 후 697.2 ug/mL의 유리인산을 생성하였다.

• 한국식생활문화학회지
• /
• 제27권6호
• /
• pp.646-658
• /
• 2012

This study was conducted to investigate the differences in households, parental perception, and dietary behaviors of preschool children from kindergartens with environment-friendly food service (environment-friendly food service group; EFG) versus children from kindergartens with general food service (general food service group; GFG). We sought this basic information to examine the impact of environment-friendly agricultural products in preschool food services. Age, education level, and monthly family income of the EFG were significantly higher than the GFG. The frequency of purchasing environment-friendly agricultural products was significantly higher in the EFG than the GFG, with the most frequently purchased items in both groups being vegetables. The GFG had a significantly higher perception than the EFG in the superior quality of environment-friendly agricultural products; however, a greater proportion of the GFG than the EFG thought environment-friendly products were too expensive. The most frequent reason for purchasing environment-friendly agricultural products in both groups was safety. When purchasing environment-friendly agricultural products, the most important selection factor for the majority of both groups was the label certifying quality assurance. Both groups also considered price reduction as essential for promoting environment-friendly agricultural products. In regard to parental perceptions on food service in kindergarten, the EFG had a significantly higher satisfaction with the nutritional adequacy of the menu compared to the GFG. Both groups considered food safety and health as primary reasons for using environment-friendly foods in the preschool food service, with a greater proportion of the EFG than the GFG responding this way. There were significant differences between the EFG and GFG, as the main satisfaction from using environment-friendly foods in the EFG was safety, freshness, and good hygiene, whereas the main satisfaction in the GFG was a good food service menu, freshness and good hygiene. Dietary behaviors of preschool children in the EFG were also significantly superior to the GFG. Thus, environment-friendly agricultural products have positive effects on the dietary behaviors of preschool children and should be increased in the preschool food service. Lowering prices and a strict supervision of quality assurance is also necessary to promote consumption of environment-friendly food materials.

• Journal of Biosystems Engineering
• /
• 제40권1호
• /
• pp.67-77
• /
• 2015

Purpose: Fungal secondary metabolite (mycotoxin) contamination in foods can pose a serious threat to humans and animals. Spectroscopic techniques have proven to be potential alternative tools for early detection of mycotoxins. Thus, the aim of this review is to provide an overview of the current developments in nondestructive food safety testing techniques, particularly regarding fungal contamination testing in grains, focusing on the application of spectroscopic techniques to this problem. Methods: This review focuses on the use of spectroscopic techniques for the detection of fungi and mycotoxins in agricultural products as reported in the literature. It provides an overview of the characteristics of the main spectroscopic methods and reviews their applications in grain analysis. Results: It was found that spectroscopy has advantages over conventional methods used for fungal contamination detection, particularly when combined with chemometrics. These advantages include the rapidness and nondestructive nature of this approach. Conclusions: While spectroscopy offers many benefits for the detection of mycotoxins in agricultural products, a number of limitations exist, which must be overcome prior to widespread adoption of these techniques.