• Korean journal of food and cookery science
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• v.3 no.1
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• pp.37-46
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• 1987

SULNONGTANG is a kind of “goomkok”-korean typical soup made with beef, tone and organs, and is belived to be as a good source of portein and calcium, but there is no standard formulation for that. In order to set up the standard formulation of SULNONGTANG cooking method, I have performed a nutritional analysis of change in the components of SULNONGTANG, which contained the proximate composition, free amino acids, nucleotides, cholesterol, calium, phosphorus and iron. The conventional SULNONGTANG were cooked by conventional methods varing cooking time and ingredient. And also the current Market SULNONGTANG were cooked by the same methods for conventional SULNONGTANG and adding beef's head, hooves or knee tones. The result obtained in this study were as fallows: 1. In case of conventional SULNONGTANG, the most desirable cooking time was from 12 to 18 hours, the preparation method for group A was the best to maintain the optimal amount of nutrients and 5'-IMP. 2. In Market SULNONGTANG, nutritional contents were poorer than that of conventional SULNONGTANG. When the beef's head was added to the Market SULNONGTANG, nutritional status were more desirable than those added hooves or knee bones.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.472-477
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• 1997

The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.359-363
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• 1983

Effects of irradiation on the physicochmical properties and its quality of powdered hot pepper paste which was used as a minor matrial of meat products, were investigated during the three months storage. Proximate components of powdered hot pepper paste were not remarkably changed according to the irradiation dose except the slight increase of total and reducing sugars. Capsanthin was insignificantly decreased by the increase of irradiation dose. Color difference according to the irradiation dose could not be distinguished by naked eye but was slightly changed by mechanical measurement. Total bacteria and E.coli were sterilized by the irradiation of 10kGy and 5kGy, respectively and no microorganisms were grown up after three months storage at $37^{\circ}C$. Sterilization of powered hot pepper paste by irradiation was expected to be superior to the traditional methods in the wholsomeness and sterilizing efficacy.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.683-688
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• 2011

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

• Food Science and Preservation
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• v.13 no.6
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• pp.749-753
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• 2006

This study was carried out to investigate the nutritive components of apple snail, Cipangopaludina chinensis malleata, with different parts such as shell, viscera and muscle. The average content of moisture, crude fat, crude protein, carbohydrate and ash in the muscle of apple snail were $74.8{\pm}1.2%,\;0.6{\pm}0.0%,\;12.7{\pm}1.0%,\;7.9{\pm}1.0%$ and $4.2{\pm}0.6%$ respectively. The shell of apple snail contained above 97% ash. Amino acid analysis showed that the major amino acids of muscle were in order of arginine (31.7%), alanine (21.2%) and glutamic acid (7.1%) among total 17 amino acids, while those of viscera were tyrosine (24.5%) and alanine (12.4%) and arginine (11.4%). On the other hand, the major minerals of muscle were P (8.12 mg%), Ca (42.27 mg%), and Mg (4.04 mg%), while those of shell were Ca (54.66 mg%), P (3.9 mg%), and Na (2.33 mg%). The saturated fatty acid in different pare of apple snail was shown to be 1.6% in muscle, 5.3% in viscera, and 4.2% shell. These results imply that apple snail can be used as a good nutritional source with high protein and low fat content.

• Food Science and Preservation
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• v.9 no.1
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• pp.67-73
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• 2002

In order to obtain the basal data far quality and sanitary stability of sesame oil extracted from imported sesame flours oil of whole sesame and flour sesame were investigated the proximate composition, chemical properties, fatty acid composition, sesamol, sesamolin, sesamin contents and oxidation induction period by AOM test. Moisture contents of sesame flours were less remarkably than whole sesame. There were no differences in proteins. Acid value and saponiflcation value were higher sesame flour oil than whole sesame oil. iodine value of sesame flour oil were lower than whole sesame oils. In fatty acid composition of sesame oil, contents of linolenic acid and linoleic acid were 222.44 ∼144.14 and 2713.00 ∼ 1776.46 mg/mL, respectively. And the contents of linoleic acid and γ-linoleic acid were lower sesame flour oil than whole sesame oil. The sesamol contents of sesame oil were higher whole sesame oil than sesame flour oil, sesamol content of India whole sesame oil was highest of them. The sesaminl sesamolin contents of Korean whole sesame oil were the Highest Oxidation induction periods of sesame oil by AOM were 6.76 and 13.35 In on north Korea and Chinese sesame flour oil, respectively. Therefore, it appears that oxidative stability was lower in north Korea and China sesame flour oil than in whole sesame oil group.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.849-854
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• 2006

The objective of this study was to evaluate the quality characteristics of Dotoridasik prepared by the addition of acorn powder (0%, 20%, 40%, 60%, 80%). The Proximate components were 85.89% carbohydrate, 1.38% crude fat, 0.84% crude protein and 0.32% crude ash. The moisture content of Dotoridasik showed no significant difference between the added acorn powder and control groups. The following Hunter color values are not part of the sensory evaluation testing in the results of for Dotoridasik, decreased while the a and b values increased with increasing acorn powder addition. The bitter taste was evaluated as being improved with increasing acorn powder addition. Dotoridasik with 40% acorn powder showed the highest acceptance. In the mechanical evaluation, hardness recording which from control Will increase with acorn powder it shows a high shame(p<0.05), the adhesiveness result springiness it was not visible a consider difference especially also utterly unintelligible).

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.693-700
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• 1992

As an approach to study a new natural antioxidant for edible fats and oils, antioxidative fractions from acorn powder were characterized. The oxidative stabilities of soybean, palm, beef tallow, and lard oil containing the acorn active fraction extracted with various organic solvents were studied by determining the peroxide value during the storage at $60^{\circ}C.$ And this effective antioxidative components were isolated and identified by thin layer chromatography and high performance liquid chromatography. The proximate compositions of acorn powder were water 11.9~12.0%, protein 7.1~7.4%, starch 65.5~69.4%, fat 2.1~2.6%, fiber 2.1~3.6%, ash 2.4~2.6%, and total tannin 4.6~6.8%, respectively. The final yield of fraction extracted by sequential order of acetone : $H_2O$(1 : 1) and ethylacetate was 2.8~3.1%. Gallic acid, digallic acid and gallotannin were contained this final fraction. The main antioxidative activity was speculated due to the presence of gallic acid in acorn powder extract. The antioxidative activity was more effective in fat water emulsion than just fat system. Antioxidative activities measured by peroxide value were quite high in beef tallow and soybean emulsion, but low in lard and palm oil emulsion in the concentration of 200ppm acorn extract. Therefore, the addition of 200ppm acorn extract was suggested to expect effective antioxidation concentration in the reaction system.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.110-114
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• 1992

The lipid compositions, physical and chemical characteristics of crude oil in Korean safflow, Carthamus tinctorius L., seeds were determined and proxmate composition of it were also analyzed. The proximate composition showed moisture 7.2%, carbohydrate 34.4%, crude protein 18.2%, crude fat 34.8% and ash 5.35. Specific gravity, refractive index, smoking point, melting point and titer of the crude oil were $0.922{\sim}0.927,\;1.468{\sim}1.469,\;210^{\circ}C,\;-15{\sim}-18^{\circ}C\;and\;15{\sim}18$, respectively. Iodine value, saponification value, acid value, esterification value, unsapoifiable matter and saturated fatty acid content of the crude oil were $140{\sim}152,\;186{\sim}192,\;2.6{\sim}3.5,\;179{\sim}186,\;0.8{\sim}1.3%\;and\;6.6{\sim}7.2%$, respectively. Fatty acid compositions were quantitatively determined by G.L.C. to give $70{\sim}78%$ linoleic acid, $10{\sim}23%$ oleic acid and $5{\sim}8%$ palmitic acid as main components, stearic, linolenic and myristic acid were presented in small quantities.

• Journal of Ginseng Research
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• v.11 no.2
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• pp.118-122
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• 1987

This study was carried out to investigate the effective components, especially saponins, in aerial parts of Panax ginseng. The contents of methanol and ethanol extracts in ginseng leaf were 35.9% and 27.3%, much higher than 15.4% and 8.37% in ginseng root and 21.7% and 16.3% in ginseng stem. And ginseng stem showed as high content of crude fiber as 39.2% which is very high compared with other two parts of ginseng. The contents of total crude saponin were 4.78%, 2.38% and 19.58% in ginseng root, stem and leaf, respectively. In ginseng leaf seven root ginseno-sides-ginsenoside-Rgl(3.32%), -Re(3.24%), -Rd(2.32 %), -Rc(0.65%), -Rb2(0.92%), -Rbl(0.29%), and -Rf(0.11%)-were analyzed by HPLC, Seven gisneno- sides-ginsenoside-Rgl(0.28%), -Re(0.3%), -Rd(0.05%), -Rf(0.01%), -Rc(trace), -Rb2(trace) and -Rbl(trace)-were detected in ginseng stem. Ginseng leaf contained high percentage of saponin and especially of ginsenoside-Rgl, -Re and -Rd. Therefore, ginseng leaf was good resources for ginsenoside-Rgl, -Re and -Rd.