• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.396-403
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• 1995

Eightly nine common Korean foods were analyzed by the enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC to determine total dietary fiber(TDF) content. The average TDF content of the foods analyzed was 4.78${\pm}$3.55% for cereal and grain products, 2.56${\pm}$1.65% for potatoes and starches, 1.94${\pm}$0.77% for sugar and sweets, 10.81${\pm}$6.57% for pulse and pulse products, 9.70${\pm}$5.92% for nuts and seeds, 15..38${\pm}$15.76% for seasonings, and 4.98${\pm}$4.35% for beverages. The foods containing the highest TDF values in the food groups were whole grain barley(17.88%) in cereals, yellow soybean(21.05%) in pulses, black sesame(21.34%) in nuts and seeds, and red pepper powder(39.37%) in seasonings except San Cho powder(52.43%). TDF content of rice, the main staple food of Korea, was 2.75% for brown rice and 0.96% for well-milled rice. The TDF value of the foods analyzed ranged from 0.12 to 23.4 times that fo crude fiber reported in the Korean food composition tables. When we consider dietary fiber contents of foods and food consumption patterns together, it is recommended to consume brown rice instead of well-milled rice and increase the consumption of minor cereals and pulses to raise dietary fiber intake.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.588-592
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• 2007

In this study, we evaluated the recovery effects of dietary fiber extracted from soybean hulls on diarrhea in rats. Diarrhea-induced Sprague-Dawley male rats were divided randomly into 4 groups and fed experimental diets for 24 hours. The diets, based on the AIN93G diet, were as follows: CON (control diet), S-COTL (67.2 g/kg soybean cotyledon fiber diet), S-HULL (59.6g/kg soybean hull fiber diet), CHI (55.6g/kg chicory fiber diet). The results showed significant (10-20%) reductions of fecal water content in the CON and S-HULL groups, as compared to the S-COTL and CHI groups. The change in serum osmolality, a measure of dehydration symptoms, was significantly reduced in CON and S-HULL as compared to the S-COTL and CHI groups. Based on the results, it is suggested that soybean hull fiber functions well for diarrhea recovery in rats. Consequently, soybean hull fiber is an important food source that could be used as a medical food in patients suffering from diarrhea.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.506-513
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• 1996

Soybean hull was microparticulated at cut-off wheel speed of 9,000 rpm and air-classified into fine and coarse fraction at air classifying wheel speeds (ACWS) of 10.000, 15,000 and 20,000 rpm. respectively. Proximate analysis of the coarse and fine fractions of the microparticulated/air-classified soybean hull showed that ash, protein and lipid were enriched in the coarse fractions and carbohydrates in the fine fraction. Dietary fiber were enriched in coarse fractions and dietary fiber and dietary fiber content increased with decreasing ACWS. Mean particle size of fine fractions ranged from $3.1{\mu}m\;to\;5.5{\mu}m$ that of coarse fractions ranged from $9.9{\mu}m\;to\;20.0{\mu}m$ and both increased with decreasing ACWS. The particles were mostly oval-shaped regardless of the fractions. Generally the fraction of low ACWS showed higher viscosity. In water holding capacity, oil absorption and emulsion capacity, there was significant difference between coarse and fine fractions while there was no significant difference as a function of different ACWS. Oil absorption of flying batter was decreased significantly in the fraction of ACWS 15,000. when cakes and cooking were prepared partially substituted with soybean hull fraction, there was no significant changes on their physical and sensory properties up to 10% substitution.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.78-79
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• 2003

Effects of dietary lipid level and source (squid liver oil being rich in n-3 HUFA, soybean oil being rich in 18:2n-6, and linseed oil being rich in 18:3n-3) in fishmeal-based diet on growth and body composition of grower sunshine bass raised in seawater were investigated. Fifteen grower (an initial weight of 146.8$\pm$0.23 g) sunshine bass were randomly distributed into 27 of 250 L fiber reinforced plastic flow-through tanks. Fish were hand-fed to satiety twice daily for 6 days a week throughout the feeding trial. Survival was over 97% and not significantly affected by either dietary lipid level or lipid source (n-3 highly unusaturated fatty acid, HUFA). Weight gain of fish tended to improve with dietary n-3 HUFA level up to 2.9%, but sharply decreased at 3.5%. The best weight gain was obtained in fish fed the diet supplemented with 6% squid liver oil and 3% soybean oil. FER and PER were not significantly affected by either dietary lipid level or dietary lipid source. The lowest moisture content of the whole body was observed in fish fed the diet supplemented with 12% squid liver oil and highest for the diet supplemented with 9% linseed oil, respectively. Protein content of fish was not significantly affected by either dietary lipid level or dietary lipid source. However, lipid content of the whole fish tended to increase with an increase of either dietary lipid level or dietary n-3 HUFA level, except for fish fed the diet supplemented with 9% linseed oil. Ash content of fish fed the diet with no supplementation of oil was highest and lowest for the diet supplemented with 9% soybean oil, respectively. Significant differences in saturated fatty acids (16:0, 18:0 and 24:0), monoene (18:1n-9), 18:2n-6, 20:5n-3 and sum of n-3 HFUA of fish were observed. In considering these results, it could be concluded that supplementation of 9% oil combined with 6% squid liver oil and 3% soybean oil into fishmeal-based diet was the most recommendable for growth of grower sunshine bass raised in seawater.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.92-99
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• 2017

People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of 26.53~25.35%). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.107-122
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• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.846-854
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• 1996

High dietary fiber(DF) diets lower blood glucose and insulin requirements in diabetics. In this study we evaluated the effects of high dietary fiber(DF) food supplements on glucose metabolism in thirty-four subjects with non-insulin-dependent diabetes mellitus(NIDDM). The subjects were divided into three test groups. Each group's prescribed hospital diets were augmented by one of the three following DF supplements for two weeks: Soybean biscuits containing 5g of total DF-the control group(n=15); Biji biscuits containing 20g of total DF-the high insoluble DF group(n=9); and sea tangle biscuits containing 25g of total DF-the high soluble DF group(n=10). The mean daily DF intake of the subjects during the period were: $19.1\pm4.3g$ for the soybean control group; $32.5\pm4.1g$ for the Bijl group; and $38.1\pm5.5g$ for the sea tangle group. The supplementation of the Biji or sea tangle biscuits singnificantly lowered fasting serum glucose levels(p < 0.05) and resulted in the improvement of glucose tolerance. However, the secretions of insulin, C-peptide, and glucagon and Hb $A_{lc}$ concentration were not affected by the high fiber supplementary feeding for two weeks. The urinary excretion of glucose decreased remarkably after the addition of the DF supplements in all three groups(p<0.05). The results indicate that the supplementation of Biji or sea tangle bascuits possesses a beneficial effect on the improvement of glucose metabolism in subjects with NIDDM.

• Journal of Nutrition and Health
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• v.32 no.6
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• pp.617-627
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• 1999

The present study was conducted to evaluate the usefulness of four kinds of legumes(black soybean: BS, yellow soybean: YS, green peas: GP, soybean curd residue: SCR) as a high-fiber supplement in the therapeutic diet for diabetic patients. Seven groups of normal and streptozotocin-induced diabetic rats were fed isocaloric experimental diets containing 8% dietary fiber from one of legumes for 6 weeks. The effects of legumes on the gastrointestinal function and diabetic symptoms in diabetic rats were also examined and compared with the effects of cellulose or pectin diet. Legume supplementations had no significant effects on alleviating typical diabetic symptoms such as polydipsia, polyphasia, polyuria, and urinary glucose excretion when compared with cellulose or pectin supplementations. The supplementations of legumes all resulted in remarkable changes in gastrointestinal functions: shortening of GI transit time and increases in fecal volume, fecal water and crude fat contents. Legume supplementations appeared to supress the damages of the small intestine villi and the enteritis symptoms in diabetic rats. GP led to regular villus patterns closer to normal villus. BS, YS and GP led to the enlargement of cecum in diabetic rats. In conclusion, the present studies have demonstrated that legumes may possess a significant physiological actions in the control of various diabetic conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.49-54
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• 1987

Procedures for Dietary Fiber(DF) determination were applied to some common vegetables. The samples selected in this study were: Radish(Leaf), Chinese cabbage, Spinach, Shepherd's purse, Red pepper(Leaf), Perilla(Leaf), Soybean(Leaf) and Cabbage. DF was analyzed by the method of detergent fractionation. Values for NDF, ADF, Lignin, Hemicellulose, Cellulose were obtained. NDF for most samples was $12.9{\sim}27.4%$, except Soybean(Leaf) (41.9%), ADP was $7.7{\sim}16.9%$. Lignin was around $1.0{\sim}2.1%$; Red pepper (Leaf) (7.6%), Perillar(Leaf) (5.7%), Soybean(Leaf) (4.2%) were exceptions. $Hemicellulose(NDF{\sim}ADF)$ was about $2.9{\sim}12.0%$, except Soybean(Leaf) (25.0%). $Cellulose(ADF{\sim}Lignin)$ was $6.3{\sim}13.0%$. This paper describes two properties of the fiber of commonly eaten vegetables; Water-Holding Capacity(WHC) and Density. The capacity of the ADP to hold water was estimated. The WHC measurements differed from 6.6g per g of ADP for Red pepper(Leaf) to 10.4g per g of ADP for Radish(Leaf). Radish(Leaf), Soybean(Leaf) had the greatest WHC whereas Red pepper(Leaf), Perillar(Leaf) had the least. Two types of density determinations are shown. Direct (non-packed) values largely correspond with bulk(packed) density.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.1
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• pp.45-51
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• 2007

A growth trial (Expt. 1) and an in vitro fermentation experiment (Expt. 2) were conducted to determine the response of growth performance, cecal fermentation characteristics and in vitro gas production to incremental levels of substitution of digestible fiber for lignified fiber in the diet of weaned rabbits. Three diets, formulated by substituting soyhulls (SH; used as digestible fiber source) for soybean straw (used as lignified fiber source) at substitution levels of 0, 25 and 50%, were used in a factorial design. In the growth trial (Expt. 1), increasing levels of SH substitution resulted in a quadratic increase in daily body weight gain rate (p<0.04) and feed conversion efficiency (p<0.02), but in a numerical decrease in dietary DM intake (p=0.15). When SH were included in the diet at 25% substitution level, rabbits had the highest rate of liveweight gain and feed conversion efficiency. As SH substitution level increased, pH values and ammonia-N of cecal contents linearly (p<0.001) decreased, but total VFA concentration linearly (p<0.03) increased. With incremental levels of SH substitution, the percentage of acetate and butyrate linearly (p<0.05) reduced, but the percentage of propionate and minor acids linearly (p<0.03) increased. Increasing the SH substitution levels tended to increase incidence of diarrhea. In the in vitro fermentation experiment (Expt. 2), regardless of origin of substrates fermented, increasing SH substitution level resulted in increased maximal gas production (p<0.001) and shortened gas production lag time, but had no effect on gas production rate (p>0.2). These observations suggest that incrementally feeding SH to rabbits could stimulate their cecal microbial activity, allowing cecal fermentation to shift towards favoring fiber digestion. In conclusion, digestible fiber from soyhulls may partially substitute for more lignified fiber, soybean straw, without having an adverse effect on cecal fermentative and microbial activity and growth performance. For growing rabbits, about 73% of total dietary NDF should be supplied by effective NDF, the remainder could come from digestible NDF, such as soyhulls.