• 한국식품영양과학회지
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• 제23권6호
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• pp.950-953
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• 1994

This study was carried out to investigate the proximate composition , free sugars,amino acids, organic acid, minerals and extracted color of the fruit of paper mulberry (Broussonetia Kazinoki Siebold) . the proximate compositins were 6.1% of moisture, 15.9% of crude protein, 28.5% of crude fat, 8.9% of crude ash and 40.6% of carbohydrates in the fruit of paper mulberry. Free sugars showed low content as 0.1% of glucose , 0.1% of sucrose, 0.1% of fructose and 0.01% of sorbitol, respectively. In amino acid composition of the fruit of paper mulberry, glycine was the highest in the content, followed by methionine, aspartic acid and alanine, The ratio of essential /total mino acids was 0.43 . The richestmineral contained in the fruit of paper mulberry was Ca and followed by K and Mg. Optical density (490-500nm) of the extracted color with 50% ehtanol and 80 % ethanol were 0.75 and 0.30 , respectively.

• 한국식품조리과학회지
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• 제18권6호
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• pp.567-572
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• 2002

The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1226-1229
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• 1999

In order to investigate the harvest time for the production of high value added ark shell(Scapharca subcrenata) cultured at the south coast of Korea, the seasonal variations of proximate composition(mois ture, protein, fat, ash and glycogen) in the edible portions of ark shell were measured from December 1994 to December 1995. Moisture contents were the lowest in spring, but the highest in summer season being the spawning season of the S. subcrenata. The other hand, protein contents were a maximum in spring and minimum in summer. In June, just before the spawning season, fat and glycogen content was the highest, and ash content was little changed through a year. After spawning season, glycogen contents, showed decrement. In evaluating the seasonal variation of protein, moisture, and glycogen content in ark shell, the relationships of moisture protein content, moisture glycogen content and glycogen protein content show to be reverse.

• 한국식품영양학회지
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• 제26권3호
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• pp.447-452
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• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

• 한국가정과학회지
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• 제7권2호
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• pp.31-46
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• 2004

The purpose of this study was to investigate the physiological functionality of Coriolus versicolor Quel (CV) and Ganoderma IUCIdum (Fr.)Karst (GL) by estimate the proximate composition and content of antioxidant components. 1. In the physicochemical property. the content of proximate composition of GL was higher 08.28% of moisture, 10.3% of crude protein, 78.4% of crude fiber) than that of CV, but the content of crude lipid and ashes of GL was higher than that of CV. 2. CV had relatively higher content of antioxidant components such as total phenol, carotenoids and v itamin C. than GL did. Antioxidant mineral components such as magnesium and zinc also had relatively higher in CV than in GL. 3. TBA value, conjugated diene production, LDL oxidation, DPPH of methanol extracts in CV and GL were as high as a-Tocopherol.

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

• 한국축산식품학회지
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• 제22권2호
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• pp.151-157
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• 2002

한국산 수출용 냉장 돈육 등심의 품질 특성을 조사하기 위해 수출 육가공업체 3개소에서 생산된 시료를 2$^{\circ}C$에서 50일간 냉장 저장하면서 일반성분과 물리화학적 특성 변화를 조사하였으며, 그 결과는 다음과 같다. 일반성분에서 수분은 I업체, 조단백은 II업체, 조지방은 II와 III업체의 시료에서 유의적으로 높게 나타났다(p<0.05). 물리화학적 특성변화에서 pH는 저장기간이 경과함에 따라 유의적으로 증가하였으며, 보수성은 II업체 시료가 유의적으로 높고, 저장기간이 경과함에 따라 유의적으로 증가하였다. 전단력은 II업체 시료가 유의적으로 낮았으며, 저장기간이 경과함에 따라 유의적으로 낮아졌다(p<0.05). 육즙손실은 II업체 시료가 유의적으로 많았고, 저장기간이 경과함에 따라 유의적으로 증가하였다. 가열감량은 저장기간에 따라 전반적으로 감소하는 경향이었다. 따라서 본 실험 결과 업체별 돈육의 품질 차이는 돼지 품종, 사육농가의 사육관리, 비육일수와 도축장에서의 도축방법, 냉각방법 등에 의하여 차이가 있는 것으로 판단되며, 이에 대한 추가 연구가 수행된다면 수출돈육의 품질향상을 가져 올 수 있을 것으로 판단된다.

• 한국수산과학회지
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• 제41권6호
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• pp.452-457
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• 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.

• Asian-Australasian Journal of Animal Sciences
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• 제13권3호
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• pp.348-355
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• 2000

The study was conducted to determine physicochemical parameters in various physical fractions (linter, hull, kernel, oil and meal) of cottonseed of different varieties (MNH 147, CIM 240, NIAB 78, FH 87, CIM 109, MNH 93, FH 682, GOHAR 87, SLS 1 and B 557). Average components of linter, hull, and kernel in different varieties of cotton were 12.21, 28.24 and 70.42%, respectively. Average percentage of meal and oil was 48.97 and 22.09% in seed, and 69.28 and 30.72% in kernel, respectively. Maximum percentage of meal was recovered from variety CIM 240 and lowest in variety CIM 109. Statistical analysls revealed variety differences (p<0.05) in seed and it's components. Average contents of crude protein, crude fiber and ash was 22.31, 17.74 and 4.27% in seed, 2.85, 56.50 and 2.61% in hull; 32.62, 3.45 and 4.01 % in kernel; 47.15, 5.00 and 5.78% in meal, respectively. Average contents of Ca, p, Mg, K, Na and Cl were 0.09, 0.22, 0.26, 0.65, 0.009 and 0.035% in seed; 0.12, 0.07, 0.09, 0.51, 0.020 and 0.034% in hull and 0.16, 0.59, 0.32, 1.01, 0.03 and 0.07% in meal of different varieties of cotton, respectively. Fe, Zn, Cu and Mn were 141.35, 24.55, 186.50 and 27.12 mg/kg in seed; 158.48, 2.06, 74.60, and 22.17 mg/kg in hulls; and 167.62, 20.30, 185.83 and 20.67 mg/kg in meal, respectively. Significant varietal differences were observed in proximate composition and mineral contents of cottonseeds and derived products. Cottonseeds and their products of varieties FH 87, CIM 109 and MNH 93 showed higher nutrient density while lower was observed in varieties CIM 240, SLS I and FH 682.

• 한국식품과학회지
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• 제5권3호
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• pp.178-182
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• 1973

오미자(五味子) 열매의 일반성분(一般成分)을 살폈고, 유기산(有機酸)을 정량(定量)하였으며, 색소(色素)를 분획(分劃)하여 일부(一部) 동정(同定)하였다. 1. 숙성(熟成)한 오미자(五味子)에는 수분(水分) 84.2%, 지방(脂肪) 0.9%, 환원당(還元糖) 10.9%, 그리고 단백질(蛋白質)이 1.1% 함유(含有)되었으며, Total anthocyanin의 함량(含量)은 168mg%이다. 2. 오미자(五味子) 중(中) 확인(確認)된 유기산(有機酸)의 함량(含量)은 5.1%로서 citric acid 3.5%, malic acid 1.4%, 그리고 succinic acid 0.2%로 조성(組成)되었다. 3. 오미자(五味子)의 색소(色素)를 polyvinylpyrrolidone column에 통과(通過)시켜서 3개(個)의 획분(劃分)을 분리(分離)하였고, 그 중 80%를 차지하는 anthocyanin을 peonodin 3-glucoside로 잠정적으로 동정(同定)하였다.