• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.382-388
• /
• 2006

Physicochemical properties of chufa starch were investigated The result are summarized as follow: Moisture content crude protein and crude fat were 10.10%, 0.31% and 0.41,% respectively. Amylose content of chufa starch was 41.6% and blue value was 0.49. Lightness and whiteness of chufa starch was 96.36 and 92.23 of Hunter's color value. In iodine reaction, maximum absorbance wavelength (${\lambda}max$) was 628 nm. Water binding capacity was 83% and swelling power and solubility of chufa starch were increased slowly to $60^{\circ}C$, but increased rapidly after $60^{\circ}C$. Scanning election microscope(SEM) showed that granule type of chufa starch was round or elliptic type, and average granule size was $10{\mu}m$. The results by differential scanning calorimetry(DSC) revealed that gelatinization patterns were similar to those of potato or rice starch. In rapid viscoanalyzer(RVA) examination, pasting temperature was $79.95^{\circ}C$ and peak viscosity of chufa starch was 385.08.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.257-257
• /
• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• Asian-Australasian Journal of Animal Sciences
• /
• v.18 no.5
• /
• pp.704-710
• /
• 2005

The objective of this experiment was to compare corn and wheat in finishing pig diets in order to determine whether performance, carcass quality, fatty acid composition or fat colour is altered by choice of cereal grain. A total of 126 crossbred pigs were used in this experiment. At the start of the experiment, a portion of the experimental animals were assigned to receive a wheat-based diet formulated using soybean meal as the sole source of supplementary protein. The remainder of the pigs were assigned to a corn-based diet formulated to supply a similar level of lysine (0.65%) and energy (3,300 kcal/kg DE). At two week intervals, a portion of the pigs on the corn-based diet were switched to the wheat-based diet so that a gradient was produced with pigs being fed the corn and wheatbased diets for different proportions of the finishing period ranging from 100% on wheat to 100% on corn. There were no significant differences in the growth rate of pigs fed the two diets (p = 0.834). Pigs fed wheat tended to consume slightly less feed (p = 0.116) and had a significantly improved feed conversion (p = 0.048) compared with pigs fed corn. Choice of cereal did not affect dressing percentage (p = 0.691), carcass value index (p = 0.146), lean yield (p = 0.134), loin fat (p = 0.127) or loin lean (p = 0.217). Fatty acid composition of backfat was unaffected by the cereal grain fed (p>0.05). Total saturated fatty acid content was 33.31% for both corn and wheat fed pigs (p = 0.997) while the polyunsaturated fatty acid content was 12.01% for corn fed pigs and 11.21% for wheat fed pigs (p = 0.257). The polyunsaturated/saturated ratio was 0.36 for pigs fed corn and 0.34 for pigs fed wheat (p = 0.751). Hunter Lab Colour Scores indicated no difference either in the whiteness or yellowness of the fat. In conclusion, wheat can substitute for corn in growingfinishing pig rations without detrimental effects on pig performance. There were no differences in either the fatty acid composition of backfat or in backfat colour indicating that the decision to use wheat vs. corn needs to be made on economic grounds rather than being based on their effects on fat quality.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.2
• /
• pp.217-223
• /
• 2006

Fifty castrated crossbred ($Landrace{\times}Yorkshire$) pigs, weighing an average of $60.6{\pm}3.1kg$ were allotted to one of five treatments in a randomized block design to examine the effects of dietary inclusion of 0.1% L-carnitine (50 ppm carnitine), 0.1% selenium-enriched yeast (0.3 ppm selenium), 0.1% Jujube fruit or 0.1% Hwangto (Red clay) on pig performance and carcass quality. All diets were based on corn, wheat, soybean meal and wheat bran and were formulated to supply 13.8 MJ DE/kg. Dietary supplementation did not influence daily gain (p = 0.57), feed intake (p = 0.52), or feed conversion (p = 0.32). Digestibility of dry matter (p = 0.60), organic matter (p = 0.74), crude protein (p = 0.76), crude fibre (p = 0.70) and energy (p = 0.75) were also unaffected by inclusion of any of the additives. Tissue samples taken from the longissimus muscle showed that the levels of carnitine (p = 0.0001) and selenium (p = 0.0001) were significantly higher with dietary inclusion of carnitine or selenium-enriched yeast. Dietary treatment did not affect dressing percentage (p = 0.33), carcass lean yield (p = 0.99) or first, $10^{th}$ and last rib midline backfat depth (p = 0.45, 0.82 and 0.47, respectively). Dietary treatment also did not affect the percentages of tenderloin (p = 0.37), bacon (p = 0.36), fat and bone (p = 0.56), picnic shoulder (p = 0.25), skirt (p = 0.80), fresh ham (p = 0.31) or ribs (p = 0.79). However, pigs fed the diet containing Jujube fruit had a higher percentage of Boston butt than pigs fed the carnitine or selenium supplemented diets (p = 0.01). Pigs fed added Hwangto had a higher (p = 0.04) percentage of loin compared with pigs fed supplementary selenium or Jujube fruit. Loin muscle from pigs fed carnitine had a significantly lower Hunter colour value for L (whiteness, p = 0.004) and a higher value for $a^*$ (redness; p = 0.069). The overall results indicate that supplementation with L-carnitine and selenium-enriched yeast can produce pork containing higher levels of carnitine and selenium, which could provide health benefits for consumers of pork without detrimental effects on pig performance.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.2
• /
• pp.162-173
• /
• 2023

Four roe protein isolates (RPIs) from olive flounder Paralichthys olivaceus roes (OFR) were recovered by isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) and investigated for their food characteristics. RPIs contained 4.5-9.6% moisture, 64.1-69.5% protein, 16.1-19.8% lipid, and 1.0-3.9% ash. The protein yields of RPIs ranged from 50.1 to 56.8%, which was significantly different depending on the recovery conditions. A difference was observed in the SDS-PAGE protein band (25-100 kDa) between the alkaline solubilization at pH 11 (RPI-1 and 2) and pH 12 (RPI-3 and 4). The major amino acids of RPIs were Leu, Lys, Asp, Glu and Ala and major mineral components were sulfur, sodium, phosphorus, and magnesium, which were significantly different from OFR (P<0.05). Additionally, the lead and cadmium content was below the chemical hazard standard of the Korean food standards code. The Hunter color and whiteness of RPIs also showed significant differences according to the treatment conditions of the ISP process (P<0.05). This suggests that protein isolates recovered from olive flounder roes have high potential as nutritional supplements.

• Journal of Life Science
• /
• v.25 no.11
• /
• pp.1280-1289
• /
• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.