• Korean journal of food and cookery science
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• v.18 no.6
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• pp.619-624
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• 2002

To enhance the nutritional quality of the Soboru bread, a dietary fibers extracted from Kombu was added into wheat flour in the amounts of 0, 1, 3, and 5% and the quality of the baked products was characterized. The inherent water holding capacity of the added dietary fibers raised weight of the bread while specific volume and density values were decreased at the same time. Increasing the amount of dietary fiber resulted in the decreased setback time of the raw materials in amylogram. The lower textural hardness of the dietary fiber-enriched bread after one-day storage at room temperature could be attributed to the retarded retrogradation of the starch. Darkened surface of the bread as indicated by the Hunter colorimetric values and the accompanied change in flavor did not significantly influence the sensory evaluation of the products. Judging from texture, taste and overall acceptability of the product, recommended substitution level for the dietary fiber in Soboru bread was 3% or less. Increased intake of the dietary fibers, accompained with more use of seaweed, was expected through the suggested functional bread.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1977.10a
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• pp.199.2-200
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• 1977

일본에서는 말린 해초(kombu)와 고기근육(katsuobushi)등이 식품의 맛을 내주는 물질로 널리 사용되어왔다. Ikeda와 kodama씨는 친자의 맛은 구루탐산 나트륨, 후자의 맛은 이노신산나트륨으로부터 기인하는 것이라고 설명하였다. 미생물에 의한 구루탐산나트륨의 생산은 1957년 Kinoshita씨 등에 의하여 확립되었고 극히 적은 양이나마 5'-IMP가 삶은 고기와 오징어로부터 얻어졌다.(중략)

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.3102-3102
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• 2001

Constituents of several .representative seaweeds, such as wakame Undaria pinnatifida; hijikia Hizikia fusifome; and kombu Laminaria japonica, were found to have fairly large reaction rates determined by quenching experiments of emission spectra in the near-infrared region (1max: 1270 nm) from singlet oxygen (102). Emission spectra of singlet oxygen generated from an aqueous solution of Rose Bengal under irradiation with a green laser (330 nm) were measured by a near-infrared (NIR) emission spectrometer constructed in our laboratory. The quenching experiments were as follows: Intensities of emission spectra were measured in the absence (I0) and in the presence of the seaweed constituents (I): Ratios of I0/I were plotted against every concentration of the quenchers (Stern-Volmer plots) which gives a straight line. The slope of each line gives a kqt value which gives a quenching constant kq value (an antioxidative constant against singlet oxygen) when the t value (half-life time of singlet oxygen in the solvent used) was given. The determined reaction rates are between 103-105 (g/l)-ls-1; the larger ones are as large as that of ascorbic acid, 8.4 ${\times}$ 104 (g/1)-ls-1. Most of these seaweed constituents also showed antioxidative activity against auto-oxidation and superoxide as well as their immunological enhancing activity. These results suggest a possibility that dietary fibers which are supposed to prevent the large-intestine cancer by their physical properties may prevent the cancer, at least in parts, by their chemical, antioxidative activity.