• 한국식품영양학회지
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• 제22권1호
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• pp.92-96
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• 2009

Comparisons of the physico-chemical characteristics between white Atlantic potatoes and violet Bora Valley potatoes were performed. According to the results, Bora Valley had 7% higher moisture content than Atlantic, but there were no differences in crude fat and crude ash contents. Bora Valley, however, had about 3% less crude protein content than Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, indicating that Bora Valley contained about twice as much of the vitamin as Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, The dietary fiber content of Bora Valley was 3.12 g per 100 g higher than that of the Atlantic variety. While Atlantic contained neither glucose nor fructose, both sugars were measured in the Bora Valley potatoes, and there was no difference in sucrose content between the cultivar.

• Food Science and Biotechnology
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• 제14권4호
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• pp.540-542
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• 2005

Juice Valley and Gogu Valley were administered to twelve healthy young volunteers for 4 weeks to study their clinical effects on human intestinal microflora. Changes in fecal microflora, fecal moisture, and fecal pH were observed for Juice Valley intake. Administration of Juice Valley significantly increased numbers of Bifidobacterium and Lactobacillus from 8.69 and 7.02 to 10.89 and 9.02 (Log CFU/g wet feces), respectively, whereas those of Clostridium perfringens and Escherichia coli decreased. Moisture content of feces increased, and fecal pH decreased after 4 weeks of Juice Valley intake, intake of Gogu Valley slightly increased growth responses of Bifidobacterium and Lactobacillus and decreased growth responses of C. perfringens and E. coli. Su-mi potato, as a reference, had no effect on Bifidobacterium and Lactobacillus numbers. This study confirmed Juice Valley has better effects than Gogu Valley and Su-mi, and has important role on growth promotion and inhibition of human intestinal bacteria.

• 무역학회지
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• 제42권1호
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• pp.237-256
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• 2017

세계적 식품 클러스터인 네덜란드 푸드밸리의 회원사들은 클러스터의 주요 기능으로 거론되는 네트워크 형성, 수요 창출 그리고 혁신 프로세스 관리 지원 중, 구성원들을 연결하는 네트워크 형성 기능이 푸드밸리의 가장 중요한 역할로 인식하고 있다. 또한 중소기업 입장에서는 국제화 지원도 푸드밸리의 주요 역할로 기대하고 있는 것으로 확인하였다. 이에 효과적인 네트워크 구축과 개방형 혁신을 위한 적절한 환경을 조성할 수 있는 네덜란드 푸드벨리는 네덜란드 농식품 업계에서 앞으로 더욱 중요해질 것으로 전망된다. 세계 식품시장의 성장에 대응하고 국내 식품산업의 성장을 효율적으로 도모하기 위하여 정부는 2008년부터 전라북도 익산시에 '국가식품클러스터'를 조성하고 있다. 우리 정부도 와게닝겐 대학을 연구 중심으로 성공을 주도하는 푸드밸리를 거울삼아 익산 지역의 농·생명 융합 중심 대학을 농·식품 창조혁신의 연구 거점으로 활용하여 익산 식품클러스터가 회원사간 네트워크 활동을 이끌어 국내 식품 산업의 혁신과 발전을 이끌 수 있는 역할을 최우선적으로 수행해야 한다. 이와 함께 국가식품 클러스터가 식품 산업과 문화의 수출 거점이자 식품산업의 고부가가치화를 통한 농·식품 성장을 주도할 수 있는 중심으로 자리매김할 수 있도록 지원을 아끼지 않아야 한다.

• 한국식품영양과학회지
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• 제39권4호
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• pp.542-547
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• 2010

색깔이 다른 대서와 보라밸리 감자로부터 전분을 추출하여 수율, amylose, amylopectin 함량비, 팽윤력, 수분결합능 및 X-ray 전분 구조와 같은 전분의 이화학적 특성을 측정하였다. 두 감자간의 amylose와 amylopectin의 함량 비에는 유의적인 차이(p<0.05)가 나타났고 두 감자 모두에서 amylose 함량이 높아 찰성이라기보다는 매성으로 나타났다. X-ray와 주사전자현미경을 통해 입자를 관찰한 결과 대서와 보라밸리의 모양의 차이와 전분 구조의 차이는 보이지 않았다. 대서와 보라밸리 전분의 입도분석 결과, $50\;{\mu}m$ 안에 포함되는 전분입자 크기가 대서는 $45.44\pm2.79%$이며, 보라밸리는 $42.37\pm1.03%$의 분포였다. 대서와 보라밸리 전분의 수분결합능력의 차이는 보이지 않았다. 반면, 팽윤력은 $65^{\circ}C$에서 시작하여 $80^{\circ}C$에서 높은 증가를 보였으며, $90^{\circ}C$에서 보라밸리 전분의 팽윤력보다 대서의 팽윤력이 약 0.3% 정도 높았다. 대서와 보라밸리 전분의 호화도를 측정한 결과 호화 개시온도, 호화절정온도, 호화종결온도에서 대서보다 보라밸리가 높은 온도를 보였다.

• Food Science and Biotechnology
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• 제17권4호
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• pp.846-849
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• 2008

This study employed high performance liquid chromatography (HPLC) coupled to an on-line $ABTS^+$ radical scavenging detection (RSD) system along with HPLC-electro spin impact/mass spectrometry (ESI/MS), to rapidly determine and identify antioxidant compounds occurring in blueberry extract. The extract was separated by HPLC, and then the radical scavenging activities of the separated compounds were evaluated by the on-line coupled $ABTS^+$-RSD system. The negative peaks of the $ABTS^+$-RSD system, which indicates the presence of antioxidant activity, were monitored by measuring the decrease in absorbance at 734 nm. The active components in the blueberry extract were identified by HPLC-ESI/MS using their MS spectra and retention times. According to the data acquired from the on-line HPLC-$ABTS^+$-based assay and HPLC-ESI/MS systems, the antioxidant compounds detected in the blueberry extract were identified as chlorogenic acid and 11 anthocyanins.

• Food Science and Biotechnology
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• 제14권3호
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• pp.420-423
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• 2005

Effects of Dasom Valley and Bora Valley on fecal microflora, fecal moisture, and fecal pH of twelve healthy human volunteers were investigated. Numbers of Bifidobacterium, Clostridium perfringens, Escherichia coli, and Lactobacillus of control group were $9.24{\pm}0.63$, $4.44{\pm}1.21$, $7.75{\pm}0.38$, and $6.98{\pm}0.81$ (Log CFU/g wet feces), respectively. During administration of Dasom Valley, numbers of Bifidobacterium and Lactobacillus were $10.70{\pm}0.44$ and $8.84{\pm}0.77$, whereas those of C. perfringens and E. coli were $2.96{\pm}1.50$ and $6.69{\pm}0.29$, respectively. Administration of Dasom Valley significantly increased growth responses of beneficial bacteria, Bifidobacterium and Lactobacillus, whereas those of harmful bacteria, C. perfringens and E. coli, significantly decreased. Moisture content of feces increased and fecal pH decreased with intake of Dasom Valley. Intake of Bora Valley slightly increased numbers of Bifidbacterium and Lactobacillus and slightly decreased those of C. perfringens and E. coli. Results indicate Dasom Valley has greater intestinal-modulating effect than Bora Valley and Atlantic. Daily intake of Dasom Valley may normalize disturbed physiological functions, resulting in improvement of growth and composition of microbial community within intestinal tract.

• 한국식품과학회지
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• 제40권4호
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• pp.382-388
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• 2008

(주)포테이토밸리에서 개발한 감자 신품종인 구이밸리, 보라밸리, 고구밸리와 기존 품종인 수미의 영양성분과 이화학적 특성을 조사하였다. 일반성분의 경우 조단백은 수미가, 회분은 고구밸리가, 탄수화물은 보라밸리가 가장 높게 나타났으며, 지방산은 linoleic acid, linolenic acid와 같은 필수지방산의 비율이 높으면서 품종간 함량 차이는 거의 없었다. 무기질 함량은 고구밸리가 가장 높았으며, K와 P가 주요 무기질인 것으로 나타났다. 구이밸리는 전분 함량이 높고 환원당 함량은 낮아 가공용 감자로 이용하기에 적합한 품종이었고, 식이섬유와 vitamin C는 고구밸리가 기타 품종에 비해 월등히 높은 함량을 나타내었다. 페놀산의 경우 chlorogenic acid, caffeic acid 그리고 ${\rho}-coumoric$ acid 등이 정량되었고 chlorogenic acid와 caffeic acid가 주요 페놀산이었으며, 보라밸리가 가장 높은 페놀산 함량을 나타내었다. DSC 분석 결과 호화개시 온도는 수미에 비하여 밸리 품종이 비교적 높은 호화개시 온도를 나타내었고, 피크온도도 유사한 경향이었으며, 호화 엔탈피는 구이밸리가 가장 높은 값을 나타내었다. RVA 상의 페이스트 온도는 DSC 결과에서의 호화개시온도 경향과 유사하였으며, 구이밸리가 가장 높은 최고점도와 최종점도를 나타내었다.

• 식품기술
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• 제18권4호
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• pp.150-157
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• 2005

This article presents a review of indigenous medicinal plants used in folk medicine in Fergana valley (Uzbekistan) for treatment of gastro-intestinal problems. The 29 different plantsbelong to18 different plant spices are presented. The methods of preparation of remedies and utilized parts of plants are described.

• 한국식품조리과학회지
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• 제32권4호
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• pp.517-523
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• 2016

Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

• Natural Product Sciences
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• 제15권3호
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• pp.134-138
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• 2009

In an attempt to establish anti-ulcerogenic activity of potato tubers, inhibitory activity against ethanol- and indomethacin-induced gastric ulcer models in rats was evaluated for the first time. From several varieties of potato tubers including Solanum tuberosum L. cv. Superior (white skin and fresh potato) and two new varieties of (Bora valley and Gogu valley), raw potato juice was prepared and the starch was obtained from each juice by filtration and drying. Upon oral administration to rats, raw potato juice showed more or less inhibitory activity. The starch showed higher and dose-dependent inhibitory activity, suggesting that the active ingredient in raw potato juice may be the starch. Particularly, the starch obtained from the tubers of new potato variety, "Bora valley," with purple color, showed the highest inhibitory activity (62.4% and 37.1% inhibition of ulcer index at 500 mg/kg), while omeprazole (proton pump inhibitor) used as a reference drug showed 74.4% and 75.7% inhibition at 20 mg/kg against ethanol- and indomethacin-induced ulcer formation, respectively. The present study provides a first evidence of anti-ulcerogenicity of raw potato juice and the starch. Especially, the starch from "Bora valley" strongly inhibited ulcer formation in rats. Considering that these are food components, they may be safely used for anti-ulcerogenic nutraceuticals.