• 대한본초학회지
• /
• 제29권6호
• /
• pp.55-62
• /
• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• 동아시아식생활학회지
• /
• 제21권6호
• /
• pp.918-923
• /
• 2011

This study was aimed to investigate the nutritional components such as proximate content, minerals, vitamins, and dietary fiber of Euonymus sieboldiana leaves. The leaf sample used was fresh material produced in April in the Republic of Korea. As a result, the fresh leaf sample contained 10.30% crude carbohydrates, 7.42% crude proteins, 0.69% crude fat, and 1.46% crude ash, including a high amount of potassium (0.73%). The total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content was 8.77%, 7.60%, and 1.17%, respectively. Vitamin C was found to be 44.53 mg% using colorimetric analysis. We regarded E. sieboldiana as a potential health food material because of its abundant nutritional components like potassium, dietary fiber, and vitamin C.

• 한국식품영양과학회지
• /
• 제29권2호
• /
• pp.188-192
• /
• 2000

To obtain basic information for the quality evaluation, the introduced or domestic sesame seeds were investigated to measure proximate components (crude protein, ash, mineral and oil) and isolated by preparative HPLC system for lignan contents. Although crude protein contents were the highest in Sudan sesame seeds, lipid, ash and mineral contents were not significantly(p<0.05) different between introduced and domestric sesame seeds. Unsaturated fatty acids such as oleic and linoleic acids were the highest in the domestic sesame seeds. The Mg content of domestic sesame seeds also was larger than that of introduced sesame seeds. A Ca content of domestic sesame seeds, however, was significantly (p<0.05) lower than that of China. Lignan contents, the most important component known as antioxidant, were significantly (p<0.05) higher in domestic sesame seeds than other sesame seeds tested. Our findings suggest that domestic sesame seed has the best quality in terms of the functional components.

• Asian-Australasian Journal of Animal Sciences
• /
• 제5권1호
• /
• pp.97-100
• /
• 1992

Locally available milk mix, coconut meal, cassava root meal, cassava leaf meal, maize, meat meal, fish meal, rice bran, rice polishings, wallow, molasses and coral sand in Fiji were analysed for proximate components, gross energy and mineral contents. The results obtained indicated typical and variable amounts of nutrients in these materials. On the basis of their nutrient contents, the potential usefulness and weaknesses of the various feed materials are discussed with specific reference to the formulations of diets for livestock and poultry in Fiji based on these locally available feed materials.

• 한국식품조리과학회지
• /
• 제11권2호
• /
• pp.108-112
• /
• 1995

된장에 찹쌀가루, 쇠고기, 파, 마늘, 깨소금 등을 혼합하여 볕에 말렸다가 찐 후 다시 말려 항아리에서 저장하면서 먹을 때는 참기름을 골고루 발라서 석쇠에 구워먹는 장떡은 단백질이 풍부한 고유음식이다. 본 연구에서는 찹쌀가루의 첨가량을 달리하고 쇠고기의 첨가유무에 따라 각기 장떡을 제조하여 저장기간에 따른 일반성분의 변화에 대해 알아보았는데 장떡의 수분 함량은 찹쌀가루의 함량이 증가할수록 감소하며 저장기간 중 15일에서 급격한 감소를 보이다가 30, 45일가지는 비교적 적은 감소를 보이고 60일에는 거의 변동이 없거나 보관중에 공기중의 습기를 다시 흡수하여 약간 증가하는 것으로 나타났다. 저장기간에 따른 조단백, 조지방, 환원당, 조섬유, 조회분 함량은 변화가 거의 없어 유의적인 차이를 갖지 못했다. 이상의 결과로 보아 장떡은 저장기간인 60일이 되어도 일반성분에 별다른 변화가 없어 저장식품으로 알맞은 조건을 가지고 있다고 생각된다. 따라서 앞으로는 고유저장음식인 장떡의 제조시 영양배합의 우수함과 기호를 충족시킬 수 있도록 여러 종류의 장떡에 대한 다양한 연구가 지속되어야 한다고 사료된다.

• 한국수산과학회지
• /
• 제41권6호
• /
• pp.452-457
• /
• 2008

This study analyzed the proximate compositions, total amino acids, and fatty acid compositions in muscle and viscera of 51-month-old triploid and diploid Pacific abalone, Haliotis discus hannai. Proximate composition analysis showed that the muscle of diploid abalones had a higher protein and ash ratio than that of triploid abalones, while there was no significant difference in the ratios of moisture and fat (P>0.05). The triploid abalones had a significantly higher ratio of carbohydrate in muscle than the diploid abalones (P<0.05), which suggests that the transference of carbohydrates from muscle to gonad is decreased in sterile triploid organisms. Amino-acid analysis indicated that the total content was 133.42 mg/g in diploid muscle and 151.46 mg/g in triploid muscle. Taurine, arginine, glutamine, glycine, glutamic acid, alanine, and leucine, which are the major amino acids in abalone, were measured as 84.64 mg/g in triploid muscle and as 73.92 mg/g in diploid muscle. The essential amino acid content of triploid muscle (38.83 mg/g) was significantly higher than that of diploid muscle (31.94 mg/g) (P<0.05). Saturated fatty acids and monoene fatty acids were abundant in triploid muscle and polyene fatty acids were abundant in diploid muscle. Therefore, triploid Pacific abalone appears to be a good nutritional food source.

• 한국식품조리과학회지
• /
• 제17권4호
• /
• pp.323-328
• /
• 2001

본 연구에서는 발아현미의 자연식품으로써의 이용효과를 극대화 시켜 이를 이용한 기능성 식빵을 제조하기 위해 발아현미분을 첨가하여 식빵을 제조하고 부피, 무게를 측정하여 제빵 특성을 측정하였으며, 식빵의 성분변화를 살펴보기 위해 일반성분, 환원당, 아미노산, 무기질, 지방산 분석을 행하여 영양성분을 분석하고, 관능검사를 실시하였다. 발아된 현미분 첨가량 증가에 따른 제빵특성을 살펴보면, 대조구에 비하여 현미분 10∼30% 첨가 식빵의 경우 완만하게 부피가 감소하였고, 40% 첨가구는 75.48%, 50% 첨가구는 66.29%로 감소하여 빵의 외형이 허물어지는 결과를 보였으며, 현미분양의 증가에 따른 식빵 무게의 큰 변화는 찾아볼 수 없었고, 발아 현미분의 첨가량은 30%정도까지가 적정한 제빵특성을 나타내는 것을 알 수 있었다. 일반성분, 구성 아미노산 함량의 변화는 발아현미분의 첨가량이 증가함에 따라 회분, 단백질, 지방, 환원당, 섬유소 및 구성 아미노산의 함량이 계속적으로 증가하였으나, 무기질, 지방산 함량은 대조군과 비교하여 큰 차이가 없었다. 발아현미분을 혼합하여 제조한 빵의 관능적인 성질은 발아현미분의 첨가량이 많을수록 대조군에 비하여 색, 외관, texture, 입안에서의 느낌에 대한 기호도는 약간 낮았으나, 씹을수록 느껴지는 고소한 맛과 향이 대조군에 비해 좋은 특성을 나타내어 빵에 대한 전체적인 선호도는 발아현미분 첨가량이 많을수록 더 높았다.

• 한국수산과학회지
• /
• 제54권6호
• /
• pp.825-834
• /
• 2021

This study was conducted to identify the food components and nutrition value of major fish roes on the market in Korea. The proximate compositions of the roes were 60.02-82.85% moisture, 14.61-29.21% protein, 1.24-14.59% lipid and 0.88-1.78% ash. The major total amino acids in the roes were glutamic acid, leucine, aspartic acid, lysine, and alanine. The major fatty acids were 22:6n-3 (docosahexenoic acid, 9.37-32.68%), 16:0 (5.96-21.39%), 18:1n-9 (12.64-25.30%), and 20:5n-3 (eicosapentaenoic acid, 3.79-16.99%). The mean major-mineral levels were phosphorus (291.63 mg/100 g edible portion), potassium (271.00 mg), sodium (175.86 mg), calcium (24.02 mg), and magnesium (22.15 mg). The mean trace-mineral levels were zinc (7.75 mg), iron (3.68 mg), and copper (0.81 mg). The results suggest that these fish roes are good sources of proteins, amino acids, n-3 fatty acids and minerals.

• 한국식품저장유통학회지
• /
• 제4권3호
• /
• pp.279-286
• /
• 1997

The effect of drying temperature (30, 40, 50, 60$^{\circ}C$) on chemical components of Shiitake mushroom(Lentinus edodss) was investigate. When compared proximate composition on pileus and stipe of raw and dried materials, all of them were found to be higher in the stipe part than in the pileus part. The major components of organic acid were oxalic, citric, malic, malonic and pyroglutaric acid. The contents of free and total amino acids in pileus and stipe were 3458.4, 7640.2mg% for pilueus; 2298.0, 6171.5mg% for stipe on dry basis, respectively. On the other hand, there was no significant difference in the changes of crude ash and organic acids content of Shiitake mushroom among drying temperatures. But the amount of crude fats was increased and that of reducing sugars was decreased with increase of drying temperature. The contents of crude proteins of pileus part of dried materials were increased with increased drying temperature, but those of stile part were gradually decreased. The contents of free amino acids decreased with increase in drying temperature, but those of total amino acids were gradually increased.

• 한국지역사회생활과학회지
• /
• 제26권3호
• /
• pp.541-549
• /
• 2015

This study compares the major nutritional components of the leaf, flesh, and seed of dry loquat (Eriobotrya japonicaLindl.). Among proximate compositions, the crude fat, crude ash, and dietary fiber of the leaf exceeded those of the seed and flesh, whereas the carbohydrate content of the leaf was lower than that of the seed and flesh. The main component of free sugars in the leaf, flesh, and seed was fructose. Total amino acids of the leaf, flesh, and seed were 552.43, 63.00, and 260.29 mg%, respectively. Although the amino acid composition of the leaf, flesh, and seed varied, glutamic acid and ${\gamma}$-aminobutyric acid were the major amino acids in the leaf, flesh, and seed. Major fatty acids of total lipid were oleic acid and stearic acid in the leaf and seed, and the major acid was linoleic acid in the flesh. Major organic acids were oxalic acid in the leaf, maleic acid in the flesh, and citric acid in the seed. Vitamin C content was higher in the seed than in the leaf and flesh.