• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.188-193
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• 2005

As the modern medicine develops, the physique and average life span are increasing. In proportion to that, modern diseases of adult people such as cancer, obesity, arteriosclerosis, cardiac disorder become great social issues. In the meantime, as the development of a new diet brings a new attention, the study is designed to examine the availability of functional food by adding Korean traditional food, soybean Dasik, mulberry leaf. For this study, mulberry leaf was added 0, 5, 10, and $15\%$ respectively to soybean Dasik in proportion to the total weight of soybean power. These are compared with the soybean Dasik itself in relation to the nutritional composition, sensory evaluation, and mechanical characteristics. The results of the research were as follows. Nutritional composition showed that mulberry leaf soybean Dasik increased Na, Ca, K, crude fiber, and ash. As for the result of sensory evaluation of mulberry leaf soybean Dasik, the followings were turned out to be good : color - $10\%$, mulberry leaf smell - $5\%,\;10\%,\;15\%$, bitterness - $5\%,\;10\%$, softness and moistness - $0\%,\;5\%,\;10\%$, and sweetness and overall quality - all the added food group. As the test results of mechanical characteristics, mulberry leaf soybean Dasik showed statistically significant difference only in the hardness, especially high on $5\%,\;10\%,\;and\;15\%$. There were no significant differences in other characteristics. In color, mulberry leaf soybean Dasik showed that L, a and b values decreased as the percentage of addition of mulberry leaf went up. Therefore, the appropriate amount of addition for the production of mulberry leaf soybean Dasik was $5\~10\%$ mulberry leaf in proportion to the weight of soybean power.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.751-756
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• 2005

Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.205-212
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• 1988

The effect of physicochemical characteristics on the freezing point depression of garlic bulb was studied to examine the reasons of cryoprotectivity in garlic bulb stored at subzero temperature. The composition of fresh garlic was characterized by having high soluble solids($40^{\circ}$ Brix; 90% on dry basis), comparing with $10^{\circ}$ Brix in case of other fruits and vegetables. Soluble solids were composed of 70% sugars, 20% protein, and 10% insoluble solids(including 3% of ash, 3% of crude fiber, and 4% of fat). The main component of sugars in garlic was fructosan with 1-29 degree of polymerization(D.P) and the fructosan of 4-5 D.P was over 50% of total fructosan. Freezing point of garlic bulb, which is a parameter of cryoprotectivity, was depressed as the concentration of soluble solids increased, and as the D.P value decreased in the same concentration of soluble solids.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.1
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• pp.53-60
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• 2004

Recently, there has been a growing tendency to use whole crop rice for feeds as there is an increased rice supply and a decrease in the demand for rice in Korea. Little information, however, is available about the management and utilization of whole crop rice for feeds. This study was conducted to decide the optimum harvest date through examining the plant height, dry matter(DM) yield and feed composition of whole crop rice harvested at different maturity. Field study was established early in May until October 7th on a rice field at Yupori, Sinbuk-yeup, Chunchon, Kangwon-Do. "Ilpum" mutant rice was sown at 52 kg/ha, and N, P and K were applied at 209, 113 and 81 kg/ha, respectively. The rice was harvested at six different mature stages for analysis; booting stage; 17 Aug., milk-ripe stage; 27 Aug., dough stage; 7 Sep., yellow ripe stage; 17 Sep., dead ripe stage; 27 Sep. and full ripe stage; 7 Oct. Plant height was 77 cm in booting stage (P<0.05) which was lower when compared to the other stages among which the heights did not differ with average range of 93∼97 cm. The highest dry matter yield was observed in yellow ripe stage (22.8 T/ha), which was followed by dead ripe stage (19.3 T/ha), full ripe stage (19.3 T/ha), and dough stage (15.1 T/ha). Crude protein (CP) and Neutral detergent fiber (NDF) concentrations consistently decreased with maturity. The highest concentrations of CP and NDF were obtained in booting stage with 9 and 73.6%, respectively (P<0.05), and lowest in full ripe stage with 5.8 and 64.6%, respectively (P<0.05). The concentration of total digestible nutrient (TDN) was highest in booting stage (59.7%); however no significant difference was found among other stages. The concentrations of Ca and P were not different among mature stages. According to these results, the yellow ripe period is appropriate to harvest the whole crop rice for forage considering dry matter yields, feed compositions and TDN concentrations.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.234-239
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• 2013

This study investigated the effects of drying methods and drying time on the changes in anthocyanin content in colored barley. Colored barley cultivar Boanchalbori was harvested at a time when the anthocyanin content was the most and dried in afield. The harvested barley was then treated by two methods, sun drying and shade drying, for 4, 8, 24, and 32 h. The moisture content of the sun-dried barley decreased slightly faster than shade-dried samples, but the difference was not statistically significant. Chemical analysis indicated that the samples dried under shaded conditions had slightly higher crude fiber and lower nitrogen free extract, but the difference was not statistically significant. There was no difference in the total digestible nutrients between the two methods. In the case of sun-dried barley, the anthocyanin content decreased compared to the control and shade-dried samples after drying for 4 h (p < 0.05), was maintained at a constant level at 24 h, and then decreased at 32 h. In case of shade-dried barley, the anthocyanin content decreased gradually with the drying time, and a significant decrease was found at 24 h of drying (p<0.05) as compared to the control. The shade-dried method was more successful in reducing anthocyanin loss than the sun-dried method (p<0.05). There was a slight decrease in 1,1-Diphenyl-2-Picrylhydrazyl radical scavenging with drying time in the shade-dried method, and a significant decrease after 4 h with the sun-dried method. These results showed that covering with a two-layer awning was advantageous to dry colored barley in the field conditions.

• Korean Journal of Community Nutrition
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• v.3 no.3
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• pp.368-379
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• 1998

The purpose of this study was to assess the energy value of breakfast and its relation to total daily nutrient intake and serum lipid. Dietary intakes were evaluated through the 3-day dietary recalls(interview for 1day and self-report for 2 days) from 333 Korean urban adults aged 20-49 year. Serum lipids in fasting blood samples were measured form 98 of those 333 adults. Low energy breakfast(<15% of daily energy intake) was consumed by 22.6% of males and 18.5% of females. 59.4 of males and 43.3% of females consumed a breakfast of average energy intake(15-25% daily energy intake) ; and 18.1 of males and 38.2% of females consumed a significant contribution to a total daily nutrient intake. The daily nutrient intake except crude fiber and vitamin A, B, B, and C in males and except vitamin C in females significantly increased as the energy value of breakfast increased. The differences in energy and nutrient intakes at breakfast were not made up for by other meals. To make matters worse, the satisfactory-energy breakfast group took more energy at dinner compared with the low-energy and average-energy breakfast group took more energy at dinner compared with the low-energy and average-energy breakfast groups in females. Among serum lipid parameters, TG was negatively correlated with energy provided at breakfast, and total cholesterol and LDL-cholesterol had a negative correlation with energy and carbohydrates provided at breakfast in males. For females TG was positively correlated with the ratio of carbohydrates to energy at breakfast but negatively correlated with the ratio of fat to energy at breakfast. These results suggest that satisfactory energy intakes at breakfast have positive effects on the adequacy of daily nutrient intake and may positively affect the serum lipid status.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.741-748
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• 2018

This study was conducted to evaluate the nutritional value of total mixed rations (TMR) containing rice grain in an in vitro rumen fermentation system. Three types of grains (corn, wheat, and rice), timothy, and soybean meal (SBM) were used to prepare the experimental TMR: Corn TMR, Wheat TMR, and Rice TMR. The rumen fermentation characteristics of all the experimental TMRs were evaluated by an in vitro anaerobic system using rumen fluid for 24 and 48 h. The digestibility of the nutrients (dry matter [DM], crude protein [CP], and neutral detergent fiber [NDF]), pH, ammonia ($NH_3-N$), and volatile fatty acids (VFA) were determined. Rice TMR showed a higher DM digestibility than that of the Corn TMR at 48 h (p < 0.05). In all treatments, the CP digestibility was more than 80% at 48 h, but no significant differences were observed among the treatments. The NDF digestibility tended to be the lowest in the Wheat TMR (p = 0.06), and the pH tended to be the lowest in the Rice TMR (p = 0.09) among the treatments for the 48 h incubation. The Wheat TMR had the highest $NH_3-N$ concentration among the treatments (p < 0.01). Rice TMR had a lowest total VFA concentration among the treatments (p = 0.05) at 24 h, but no significant differences were observed at 48 h. Based on this in vitro result, it was considered that a rice grain has the potential to replace conventional grain ingredients when the TMR was formulated.

• Animal Bioscience
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• v.34 no.1
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• pp.56-65
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• 2021

Objective: This study was conducted to investigate the effects of molasses and Lactobacillus plantarum on the ensiling quality and in vitro rumen fermentation of sudangrass silage prepared with or without wilting. Methods: The ensiling experiment, measured with 3 replicates, was carried out according to a 2×4 (wilted stages×additives) factorial treatment structure. Dry matter of the fresh (210 g/kg fresh matter) or wilted (305 g/kg fresh matter) sudangrass were ensiled (packed into 5.0-L plastic jars) without additive (control) or with molasses (M), Lactobacillus plantarum (LP), or molasses + Lactobacillus plantarum (M+LP). After 60 days of ensiling, the silages were analyzed for the chemical, fermentation, and in vitro characteristics. Results: After 60 days of ensiling, the fermentation parameters were affected by wilted, the additives and the interactions of wilted with the additives (p<0.05). The M+LP treatment at wilted had higher lactic acid levels and V-score (p<0.05) but lower pH values and butyric acid concentrations than the other treatments. In comparison with sudangrass before ensiling, after ensiling had lower dry matter and higher non-fibrous carbohydrate. The in vitro gas production, in vitro dry matter digestibility, in vitro crude protein digestibility, and in vitro acid fiber detergent digestibility changed under the effects of the additives. Significant interactions were observed between wilted and the additives in terms of in vitro gas production at 48 h, asymptotic gas production, gas production rate, half time, and the average gas production rate. The total volatile fatty acid levels in the additive treatments were higher than those in the control. Conclusion: Wilting and supplementation with molasses and Lactobacillus plantarum had the ability to improve the ensiling quality and in vitro nutrient digestibility of sudangrass silage. The M+LP treatment at wilted exhibited the strongest positive effects on silage quality and in vitro ruminal fermentation characteristics.

• Nutrition Research and Practice
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• v.17 no.4
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• pp.747-761
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• 2023

BACKGROUND/OBJECTIVES: In Korea, studies of diet in elementary school children are hindered by the need for a comprehensive dietary assessment tool. Thus, the aim of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for Korean elementary school children. SUBJECTS/METHODS: The 24-h recall data for 1,624 subjects aged 6-11 yrs from the seventh Korea National Health and Nutrition Examination Survey were used to extract the items included in the questionnaire. The FFQ items were developed by selecting major dishes based on the results of nutritional contribution and between-person variability for energy and 14 nutrients (carbohydrate, protein, fat, crude fiber, calcium, phosphorous, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C). We selected the major dishes with over 90% of the total contribution to each nutrient and with over 90% of the accumulated R² for each nutrient. Among the 452 dishes, we selected 248 dishes contributing more than 1% of the total consumption. RESULTS: Finally, the FFQ included 107 items combined from 248 dishes based on nutrient profile and recipe. The FFQ items accounted for an average of 88.6% of the energy, 14 nutrient intakes, and 91.4% of the between-person variability. Quantities of dietary intake were assessed by 9 categories of frequency and 3 categories of portion size. Percentages of coverage for energy, protein, fat, carbohydrate, and calcium were 90.2%, 87.8%, 89.9%, 90.8%, and 88.7%, respectively. CONCLUSIONS: We developed a dish-based, semi-quantitative FFQ comprising 107 items for Korean elementary school children aged 6 to 11. Further studies are needed to evaluate the reproducibility and validity of this FFQ for elementary school children.

• Journal of The Korean Society of Grassland and Forage Science
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• v.43 no.3
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• pp.129-137
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• 2023

Corn silage is extensively utilized in ruminant feeding on a global scale, with substantial research efforts directed towards enhancing its nutritional worth and managing moisture content. The purpose of this study was to assess the impact of normal cutting height and elevated cutting height on whole-crop corn silage. Corn was harvested at heights of 15 cm and 45 cm above the ground, respectively, 45 days after heading. The harvested corn was cut into 2-3 cm lengths and packed into 20-liter plastic silos in triplicate. The results showed that dry matter (DM), crude protein (CP), water soluble carbohydrates (WSC), and in vitro dry matter digestibility (IVDMD) of C45 were significantly higher than those of the control, while the neutral detergent fiber (NDF) was significantly lower in C45 (p<0.05). The C15 had higher yields than C45 (p<0.05). There was no significant difference in the total digestible nutrients (TDN) yield of whole-crop corn silage. The increase in cutting height resulted in a larger change in moisture content and NDF per centimeter. After 60 days-ensiling, C45 showed significantly lower NH₃-N concentrations. Moreover, C45 had significantly higher lactic acid concentration, lactic acid/acetic acid ratio, and lactic acid bacteria count compared to the control. Mold was not detected and the yeast count was less than 2 log10 cfu/g fresh matter in both control and C45. In summary, C45 improved the feeding value and fermentation quality of whole-crop corn silage at the expense of forage productivity.