• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.120-124
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• 1994

Nine wind vegetables were analyzed for moisture, ash, crude protein, crude lipid and dietary fiber. Wild vegetables contained 33-53% of dietary fiber on a dry weight basis. Dalle (Allium monanthum) contained 49% total dietary fiber and 22% soluble dietary fiber and dodok(Codonopsis lanceolata) contained 55% total dietary fiber and 21% soluble dietary fiber. Wild 8% more dietary fiber than cultivated one. Water holding capacities of wild vegetables were higher than commercial wheat bran and soy fiber, but lower in oil absorption. When wild dodok and dalle were wet milled by blade grinding before sieving the dietary fiber content in dodok was increased from 55 to 83 % with increasing the dietary fiber content in dalle form 49% to 69%.

• Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.311-316
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• 2009

A 10-week feeding trial with four dietary protein levels (22%, 32%, 42% and 52%) and two dietary lipid levels (8% and 17%) was conducted to investigate the optimum dietary protein and lipid levels for growth of long-nosed barbel fingerlings. Survival rate of fish was not affected by either the dietary protein or the dietary lipid level. Weight gain and feed efficiency were affected by the dietary protein level (P<0.01), but not by the lipid level, and increased with the dietary protein level at the both lipid levels. Weight gain and feed efficiency of fish fed the 52% protein diets with 8-17% dietary lipids were not significantly different from those of fish fed the 42% protein diets with 8-17% dietary lipids and 32% protein diet with 17% dietary lipid. Daily feed intake of fish was not affected by either dietary protein or dietary lipid level. Protein efficiency ratio and protein retention rate of fish fed the 32% protein diet with 17% dietary lipid were significantly higher than those of fish fed the 52% protein diets with 8-17% dietary lipids. Moisture content of fish fed the diets containing 8% lipid were higher than those of fish fed the diets containing 17% dietary lipid at each protein level. Crude lipid content of fish fed the diets containing 17% dietary lipid were higher than that of fish the fed the diet containing 8% dietary lipid at each protein level. The results of this study indicated that 32% protein and 17% lipid could be the optimum dietary level for growth of juvenile long-nosed barbel.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.886-895
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• 2013

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Journal of the Korean Home Economics Association
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• v.49 no.2
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• pp.13-26
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• 2011

The purpose of this study was to analyze the trend of dietary lifestyle-related research articles during the period from 1990 to 2009. A total of 44 articles were identified and subjected to content analysis. Article content was coded according to subject of study, age of respondents, sample size, type of sample, statistical methods used and location of study. The most important type of content category was the study subject, and this was subdivided into research related to 1) dietary pattern, 2) health, 3) dining spaces, 4) foods, 5) restaurant/institutional foodservices, and 6) beverage-related topics. The most common subject was restaurant/institutional foodservice-related research (59.1% of articles), followed by beverage-related research (20.5%). These two subjects accounted for approximately 80% of all the 44 articles reviewed.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.249-253
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• 1994

In this study, total dietary fiber contents, acid detergent fiber contents lignin, water binding capacity (WBC), iron binding capacity of ADF and rutin contents from Korean buckwheats were determined. Total dietary fiber (TDF) content was 3.14% in kyungbuk rice buckwheat, 5.65% in kangwon hull buckwheat and 3.35% in kangwon rice buckwheat. Acid detergent fiber (ADF) content was 2.47, 4.46 and 2.94%, respectively and lignin content was 1.14, 1.60 and 1.08% respectively. The water binding capacity of these three sample dietary fiber showed that TDF were in the range of 2.87~3.88 g %H_2O$/g DF and ADF were in the range of 4.62~5.26 g %H_2O$/g DF. The iron binding capacity of ADF at pH 5.0, 6.0, 7.0 were 79.11, 78.01, 46.16% in kyungbuk rice buckwheat, 70.63, 63.83, 53.60% in kangwon hull buckwheat and 77.67, 76.33, 50.25% in kangwon rice buckwheat. The rutin contents of these samples and their hulls were 13.54~16.41 mg/100 g groats and 12.13~14.24 mg/100 g in hulls. The rutin content of kyungbuk rice buckwheat was the highest.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.5
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• pp.551-556
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• 1996

Selenium (Se) apparent absorption and retention in sheep as influenced by diets differing in protein content through soybean meal supplementation was studied. A $3{\times}3$ Latin square design was used with three Japanese Corriedale wethers (45 kg average body weight), three periods, and three dietary treatments. In each period, 7 d dietary adjustment was followed by 5 d total collection of urine and feces. The three dietary treatments were : Diet 1, without soybean meal supplementation (14% crude protein, CP); Diet 2, with 10% soybean meal supplementation (16.5% CP); and Diet 3, with 20% soybean meal supplementation (19% CP). All the diets had a Se supplementation in the form of sodium selenite at 0.2 mg Se/kg dietary DM. The dietary DM intake of the animals was 2% of their body weight. No significant differences were obtained among the three dietary treatments of the Se balance of the animals. However, as percent of Se intake, only urinary Se concentration of Diet 3 was markedly lower (p < 0.05) than the other diets. Fecal Se as percent of Se intake followed the trend of Diet 3> Diet 2 > Diet 1 resulting a Se absorbed as percent of Se intake of 58.9%, 62.3% and 68.2% for Diets 3, 2 and 1, respectively but their differences among each other were insignificant. No significant differences that were observed either on Se retained as percent of intake (Diet 1, 48.2%; Diet 2, 45.2%; Diet 3, 46.0%) or Se retained as percent of Se absorbed (Diet 1, 70.7%; Diet 2, 72.4%; Diet 3, 77.9%). Significant correlation coefficients among the various measures of Se utilization were also observed. Regression analysis showed the following equation: Y = 93.8 - 1.86X (p <0.05, $r^{2}=0.48$), where Y is the Se absorbed as percent of Se intake (%) and X is the dietary protein content (%). This study concludes that Se requirement in sheep is greater when dietary protein content is high.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.328-334
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• 2019

The objective of this study was to analyze proximate composition, dietary fiber, mineral content, fatty acid composition in Cheonggak (Codium fragile) in order to encourage the consumption of Cheonggak. The proximate composition of Cheonggak was found to be 5.51% moisture, 24.09% crude ash, 15.79% crude protein, 2.47% crude lipid and 45.31% dietary fiber. The major mineral content of Cheonggak was Na 8,950 mg/100 g, Mg 1,252 mg/100 g, Ca 807 mg/100 g, K 457 mg/100 g, and trace mineral content was Fe 26 mg/100 g, Mn 8 mg/100 g, Zn 0.4 mg/100 g. Palmitic acid 36.86% and ${\alpha}$-linolenic acid 20.14% were the most contained fatty acids in Cheonggak. The ratio of saturated fatty acids to unsaturated fatty acids was 85.49% while ${\omega}-6$ fatty acids to ${\omega}-3$ fatty acids were 59.10%. Based on the proximate composition, dietary fiber, mineral content, and fatty acid composition, Cheonggak was judged to be a major source of dietary fiber and Mg and Ca, and it was deemed to be helpful in promoting health, including the prevention of hyperlipidemia. Cheonggak contained valuable nutrients similar to seaweed, which is produced and consumed the most in Korea. Thus, it is necessary to include Cheonggak in the food items.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1785-1793
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• 2008

Fifty-four PIC barrows were used to evaluate the effects of lower dietary lysine content and energy level on carcass characteristics and meat quality in slaughter pigs. Pigs were allotted to one of three treatments by body weight with six replicate pens in each treatment. The dietary treatments for body weights of 20-50 kg, 50-80 kg and 80-90 kg were as follows, respectively: control diet (digestible energy 14.22 MJ/kg, lysine/DE 0.67 g/MJ, 0.53 g/MJ and 0.42 g/MJ); a low lysine group (digestible energy 14.22 MJ/kg, lysine/DE 0.49, 0.38 and 0.30 g/MJ); and a low lysine-low energy group or low nutrient group (digestible energy 13.11 MJ/kg, lysine/DE 0.49, 0.38 and 0.30 g/MJ). The daily weight gain, daily feed intake and feed efficiency were calculated in the overall growth period (nearly 12 weeks). Meanwhile, carcass characteristics and meat quality were evaluated at 60 and 90 kg body weight respectively. During the overall growth trial, lowering dietary lysine and nutrient level both decreased weight gain (p<0.05) and feed efficiency (p<0.01). At 60 kg body weight, decreasing dietary lysine and nutrient level noticeably decreased dressing percentage (p<0.01) and back fat depth at last rib of PIC pigs (p<0.01), but enhanced marbling scores (p<0.10), intramuscular fat content (p<0.10) and water loss rate (p<0.01) of the longissimus dorsi muscle. At 90 kg body weight, lean percentage (p<0.01) was evidently reduced by both lowering lysine content and nutrient level in the diet. However, the shoulder back fat depth (p<0.05) and marbling scores of the loin eye muscle (p<0.05) were increased; Lowering dietary nutrient level could improve back fat depth of 10th rib (p<0.01) and last rib (p<0.01), intramuscular fat content (p<0.10), redness (p<0.01) and water loss rate of the loin eye muscle (p<0.05), but decrease loin area (p<0.05). Finally, when comparing the 60 kg and 90 kg slaughter weights, it was found that the shoulder back fat depth (p<0.01, p<0.10), 6th-7th rib (p<0.01, p<0.01), 10th-rib (p<0.01, p<0.01) and last rib back fat depth (p<0.01, p<0.01) of the low lysine and low nutrient group were all obviously increased comparing with the control group. Taken together, the results showed that decreasing dietary lysine content and nutrient level increased intramuscular fat content and water loss rate of longissimus dorsi muscle; On the other hand, both lowering dietary lysine and nutrient level markedly compensated to increase back fat deposition in the later finishing period (body weight from 60 to 90 kg) in contrast to the control group.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.819-826
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• 2014

Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat content and total dietary fiber, of the developed snack were conducted along with a hedonic test. As the amount of the fermented powder increased in the formulation, water content and snack hardness decreased. Up to 14.5% radish powder was added (or 9.54% dietary fiber; dry weight, w/w) to the formulation, and hedonic test found snack containing 4.8% (w/w) powder showed the highest scores for overall acceptability.