• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.818-823
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• 2002

Effects of pelleting, drying, conditioning, and additives on the characteristics of Yukwa (fried pellet) were determined. RVA maximum paste viscosity of Bandegi (waxy rice pellet) was the highest after 2 days of moisture conditioning process, and decreased 2 days later. Air bubbles in Bandegi were distributed uniformly but were not significantly affected by conditioning time. For higher expansion and softer texture of Yukwa, the optimum moisture content of dried and conditioned Bandegi was $14{\sim}17%$. The addition of soymilk and 25% alcohol (Soju) as additives was also effective for achieving higher expansion and soft texture of Yukwa, respectively. Larger air cells were distributed in the center and smaller ones on the edge of Yukwa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.75-81
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• 2003

Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.

• Journal of the Korean Chemical Society
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• v.21 no.2
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• pp.125-131
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• 1977

Soymilk prepared from soaked beans under processing conditions indicating in table 2, mixed with vegetable oil, carbohydrate, whey powder, and sodium-caseinate, and fortified with essential amino acids, vitamins and minerals and then made the imitation milk by spray drying. The Feed Efficiency Ratio (FER) and Over-All Nutritive value of spray dried imitation milk were tested with weanling Albino Rats and by chemical analysis methods. The FER of imitation milk M-2, and humanized milk, were respectively 0.24, 0.25 and that of cow's milk, imitation milk M-1 were 0.21, 0.20, compared with 0.24 for imitation milk M-2. The amino acid and fatty acid composition in imitation milk were analyzed by Gaschromatography and Amino Acid Autoanalyzer. The present paper describes the result of studies on the Feed Efficiency Ratio and Over-All Lutritive value concerning amino acid and fatty acid composition in imitation milk. We found that quality of essential amino acids and polyunsaturate fatty acid composition in imitation milk have an strong effect on Feed Efficiency Ratio.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.77-83
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• 2008

To further the goal of isolating Bacillus sp. from commercial chungkukjang (CKJ) for a development of a probiotic dietary adjunct using soymilk or milk, antioxidant activity of CKJ purchased from the Sunchang Traditional Village in Chunbook province was examined. Six CKJ samples were evaluated and 3 were selected based on the results of the physicochemical analysis and sensory evaluation for further antioxidant study. $IC_{50}$ for DPPH scavenging activity of methanol extracts of CKJ ranged from 238.1 to 345.7 ${\mu}g/mL$. CKJ exhibited over 80% scavenging of ${\cdot}OH$ and ONOO- at concentrations of 100 ${\mu}g/mL$ and 250 ${\mu}g/mL$, respectively. $O_2^-$ and NO scavenging activities of three CKJ were increased in a dose dependent manner with the concentration tested from 100 to 1000 ${\mu}g/mL$. In this study, the methanol extract of CKJ exhibited a great reduction capability and powerful free radical scavenging activity, especially against OH. and ONOO-, which are the most toxic radicals responsible for oxidative damage in the body. However, radical scavenging effects of CKJ on DPPH, $O_2^-$, and nitrite radical were rather moderate. In conclusion, CKJ may reduce the oxidative stress in the body by scavenging the free radicals.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.1-7
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• 1978

The wet soybean residue, a byproduct of soymilk industry having potential food value has been tried to dehydrate for the purpose of storage. The total solid of the byproduct was composed of 28.9% protein, 13.6% fat, 4.4% ash and 53.0% carbohydrates. The original water content of 593%(dry-weight basis) was reduced to 378% by pressing mechanically. The sufficient pressure and time for the pressing were found to be 0.5M/T and 5minutes, respectively. The partially dehydrated soybean residue was formed into pellets of 3mm in diameter and 10mm in length. By applying hot air on the thin layer of pellets the moisture could be further reduced to the level of 10% which is equivalent to that of the commercial wheat flour. No significant color deterioration in the product was observed if the hot air dehydration procedure was within the limit of 95 minutes at $120^{\circ}C$ under the air flow velocity of 160 feet per minute.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.121-128
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• 1976

Cooked soybean, soybean curd, soymilk residue and fermented soybean Meju products were prepared in the laboratory and the protein supplementary effect of these foods to the rice diet was determined by the rat feeding experiments. The soybean products providing 20% of the dietary protein were added to steamed rice and the protein digestibility (TD), Biological Value(BV), NPU, PER and Partial Carcass Nitrogen Value of the diets were measured. The protein supplementary effect of soybean products indicated that the non-fermented products generally improved the protein quality of the rice diet, whereas the fermented products did not but reduced it in some cases. There was observed a possible antinutritional effect for the diet supplemented with Home-made Meju. This growth retarding effect of Home-made Meju disappeared during the subsequent ripening in the brine for 6 months.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.745-750
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• 1998

Soybean isoflavones known as an anticarcinogenic factor were evaluated in some Korean soybean foods by high performance liquid chromatography. Unfermented soybean foods contained predominantly isoflavone ${\beta}-glycosides$ (genistin and daidzin), but in the fermented soybean foods isoflavones were present mainly as aglycones (genistein and daidzein). Average contents of isoflavones of tofu, soymilk and soy sprout were 1, 151, 676 and 424 mg/kg, respectively. Among the fermented soybean products, soybean paste (Chongkukjang) was highest in the isoflavone content (920 mg/kg) and the degree of hydrolysis of ${\beta}-glycosidic$ bonds was ranged from 30 to 100%. Doenjang, Chunjang and Kanjang contained lesser amounts of isoflavones and their contents were 627, 291 and 10 mg/kg, respectively. Korean traditional fermented foods, Chongkukjang and Doenjang could be regarded as the excellent sources of soy isoflavone aglycones.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.285-290
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• 1984

Growth characteristics of six lactic acid bacteria in whey-soy milk mixtures were investigated to obtain basic informations for processing cheese-like product by coprecipitation of whey and soy proteins. Streptococcus cremoris and Lactobacillus acidophilus produced more aicd than other lactic acid bacteria both in whey-soy milk mixture and in soy milk. Lactic acid fermentation was accelerated in whey-soy milk mixture than in soy milk with all the lactic aicd bacteria, and specially with S. lactis and S. cremoris in great extent. The number of viable cell of 1:1 mixed culture of S. lactis and S. cremoris in whey soy milk mixture was about 10 times than in soymilk. It was mainly the effect of lactose in the whey that increased the acid production by lactic aicd bacteria in whey-soy milk mixture although the degree of acceleration depended on the ability of microorganism to use carbohydrates. The optimum amount of lactose added to soy milk to accelerate the acid production was 0.8g/100ml soy milk.

• Korean Journal of Community Nutrition
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• v.26 no.1
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• pp.23-36
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• 2021

Objectives: This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students. Methods: The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both χ2 and t-tests were conducted for categorical and mean comparisons. Results: An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weight-control. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weight-control foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning 'slightly satisfied' and 'slightly dissatisfied', respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods. Conclusions: Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.

• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.76-85
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• 2022

Broccoli sprouts are an excellent source of health-promoting phytochemicals, such as glucosinolates, phenols, and vitamins. In this investigation, oil extracted from broccoli was adjusted to various concentrations (control, 1%, 2%, 3%, 4%, and 5%, respectively) and added directly to dairy products (cow milk, yoghurt, and kefir) and non-dairy products (soy milk), and their organoleptic properties assessed. The results showed that when the amount of broccoli oil was increased, the organoleptic properties (texture, color, and flavor) and overall acceptability tended to decrease. Cow milk, yoghurt, kefir, and soymilk supple-mented with 1% broccoli oil showed the best organoleptic properties when compared to the control group. The fermented products such as yoghurt and kefir with added broccoli oil showed good organoleptic properties. Overall, the results of this study provide evidence for the use of broccoli oil in dairy and non-dairy products. Further research will be required to assess the various physiological active functions of broccoli oil.