• 한국가금학회지
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• 제21권2호
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• pp.73-82
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• 1994

A study was conducted to develop a new analytical method to quantitate chicken dietary fiber (CDF). Four types of grain diets and 2 types of forages were used. Three broiler chicks at eight weeks of age were used in the Latin square design to estirnate the in vivo digestibility. Six quantitative analytical methods (Southgate method, total dietary fiber or TDF, acid detergent fiber or ADF, neutral detergent fiber or NDF, crude fiber or CF) including CDF were compared in this study. ADF, NDF and CF contained the lowest amount of the unavailable carbohydrate(UC). The value of TDF was higher than the values of ADF, NDF and CF and lower than CDF and the Southgate method. The value of NDF showed the lower values than the CDF, Southgate fiber and TDF. The recovery rate of the fiber in the feces was high in the TDF, ADF, NDF and CF, while CDF and Southgate fiber showed lower recovery rates. TDF, NDF, ADF, or CF can replace chromium in the digestibility test, while the CDF and Southgate fiber can not replace chrorniurn. The digestibility of TDF, NDF, ADF and CF in the chicken showed negative values or values close to zero depending on the types of feed but the digestibility of CDF and Southgate fiber showed relatively high positive values.

• 한국식품영양과학회지
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• 제33권4호
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• pp.700-704
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• 2004

십자화과 쌈샐러드 9종류에 관한 일반성 분과 구조탄수화물인 식이섬유소류(DFi, TDF, IDF, SDF, NDF, ADF, ADL, CHO, hemicellulose)를 측정하였다. 건물 기준으로 이들 쌈샐러드는 단백질과 조지방 함량이 2∼3배 높았으며 조회분의 경우 7배 가량 곡류보다 높았다. TDF 함유량에 있어서 비타민이 24.26%로 낮았으나 청경채가 47.33%였다. IDF는 비타민이 17.75%로 낮았으며 뉴그린이 26.81%로 높았으나 SDF는 뉴그린이 3.20%로 낮았고 청경채가 23.45%로 매우 높았다. 이들 십자화과 채소류의 상관관계는 TDF와 SDF간에는 Y=0.93X＋22.62(r=0.89, p＜0.01), TDF와 ADF간에는 Y=0.97X＋11.04(r=0.85, p＜0.01), TDF와 ADL간의 Y=1.00X＋25.47(r=0.72, p＜0.05)로 유의한 상관을 나타내었다. 따라서 십자화과 채소류는 화학적방법에 의한 ADF, ADL분석을 통해 TDF의 추정이 가능함이 확인되었다.

• 한국식품조리과학회지
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• 제7권4호
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• pp.87-91
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• 1991

식이섬유와 무기질의 장내 흡수의 관계를 알아보기 위해 율무겨에서 추출한 식이섬유의 Ca 및 Fe 결합력을 장의 pH 조건과 유사한 범위에서 측정하였다. 율무겨에서 추출한 식이섬유의 내인성 Ca및 Fe함량을 원소 흡광 분석기로 측정한 결과, 총 식이섬유에는 산성세제 저항섬유보다 자체내 Ca함량을 300배 이상이나, Fe함량은 4배 이상 함유되어 있었다. 식이섬유와 칼슘과의 결합 정도를 pH 5.0-7.0 범위에서 측정한 결과 TDF는 pH가 증가함에 따라 50.77%에서 86.64%로 증가했고, ADF는 40-50% 정도를 나타내어, TDF가 pH의 변화에 민감하게 반응하여 칼슘과 결합한다는 것을 알 수 있었다. 또한 식이섬유와 철분과의 결합 정도는 pH 5.0∼7.0 사이에서 TDF는 95∼97%, ADF는 85∼95%를 나타내, 철분은 pH변화에 영향을 받음이 없이 섬유소에 높은 비율로 결합하고 있음을 알 수 있었다.

• Journal of Nutrition and Health
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• 제29권1호
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• pp.89-96
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• 1996

This study was conducted to analyze dietary fiber content of 113 common Korean foods. Content of total dietary fiber(TDF) in vegetables, mushrooms, fruite, and seaweeds was determined by enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC. The average TDF content of the foods analyzed was 3.62$\pm$2.09% for green vegetables, 5.90$\pm$7.61% for light vegetables, 14.27$\pm$18.11% for mushrooms, 3.02$\pm$4.48% for fruits, and 11.39$\pm$12.68% for seaweeds. The foods containing the highest TDF values in the food groups were boiled radish leaves(10.84%) in green vegetables, dried braken(38.36%) in light vegetables, dried juda's ear(18.18%) in mushrooms except dried manna lichen(52.87%), dried persimon(17.73%) in fruits and dried sea mustard(37.77%) in seaweeds. Dried Seaweeds such as sea mustard (37.77%), sea tangle(29.30%), and laver(31.36%) were good sources of dietary fiber. When we consider the health and therapeutic benefits of dietary fiber, it is recommended to continue to consume traditional Korean diet which are mainly composed of vegetables rather than animal foods and to increase consumption of dried mushrooms and seaweeds which contain high content of TDF.

• Journal of Nutrition and Health
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• 제29권3호
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• pp.278-285
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• 1996

Contents of insoluble(IDF), soluble dietary fiber (SDF), and total dietary fiber(TDF) of 30 foods which are consumed commonly by 80 Koeran male college students were determined by Prosky and colleagues' enzymatic-gravimentric method. Foods with highest intake frequency were rice, Kimch'i, and red pepper powder. TDF, IDF, and SDF contents of rice were 0.96, 0.59 and 0.37g/100g wet wt., respectively and tose of Kimch'i were 3.07, 2.19 and 0.88g/100g wet wt., respectively. Red pepper powder contained high amount of TDF(39.37) and IDF (33.13g/100g wet wt.). The TDF content of the 30 foods ranged from 0.70 to 39.37g/100g wet wt. Red pepper (39.37), dried laver(31.36), and dried sea mustard (37.77g/100g wet wt.) contained high amounts of TDF. The IDF content of the 30 foods ranged from 0.13 to 33.13g/100g wet wt. Red pepper powder (33.13), dried laver(15.55) and sesame(15.43g/100g wet wt.) contained high amounts of IDF. SDF of the 30 foods ranged from 0.01 to 25.66g/100g wet wt. Dried sea mustard(25.66), dried laver(15.81), coffee powder (13.17), and garlic(8.72g/100g wet wt.) were good sources of SDF. % ratio of SDF to TDF of the 30 foods was lower than 50% except soybean curd(94.27%), coffee powder (88.93%), garlic(86.17%), dried sea mustard(67.94%), and dried laver(50.41%). It is recommended to increase intake of seaweeds in order to supply TDF adn SDF properly.

• 한국식품영양학회지
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• 제7권4호
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• pp.274-283
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• 1994

To provide the efficient application scheme of buckwheat dietary fiber and basic information of seed germination, buckwheat(Fagopyrum esculentum Moench) was germinated at 10$^{\circ}C$ for 7 days and the contents and composition of the total dietary fiber(TDF), insoluble dietary fiber(IDF), soluble dietary fiber(SDF) wire examined at 24 hour intervals. The TDF content in ungerminated seeds was 24.86o on dry weight basis. It decreased for the 1st day of germination, but gradually increased for 7 days afterwords. The contents of IDF and SDF in ungerminated seeds were 22.05, 1.42% respectively. The IDF and SDF contents decreased in the initial stage of germination, but then gradually increased. The composition of the IDF and SDF in the TDF during the germination period showed different tendencies. The IDF decreased with germination time until 5 days and then increased. The SDV increased until 5 days and then decreased gradually. The TDF contents obtained by AOAC method were generally higher than those obtained by Prosky method. The TDF contents obtained by the two method, however, were very closely correlated (r=0.9966, p< 0.01) The IDF(X1) and SDF(X2) showed the significant regression equation(p<0.01) with the root length(Y). The equation was Y: -12.6681+0.5089${\times}$ 1 $\div$ 0.6022Xa and R2 was 0.968.

• 한국수산과학회지
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• 제42권4호
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• pp.360-365
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• 2009

The dietary fiber and crude fiber contents of different thallus regions (blade, stipe, and holdfast) in three brown algae (Laminaria japonica, Ecklonia stolonifera, and E. cava) were detennined at different ages, and then compared with one another. On a dry matter basis, the soluble dietary fiber (SDF) content was highest ($10.8{\pm}0.5%$) in the holdfast of 2-year old L. japonica, and the insoluble dietary fiber (IDF), total dietary fiber (TDF), and crude fiber (CF) contents were highest in the holdfast of 2-year old E. cava at $44.5{\pm}0.7%$, $50.2{\pm}0.5%$, $6.8{\pm}0.7%$, respectively. The IDF, TDF, and CF contents of these three species were measured in the following order: holdfast > stipe > blade, and the SDF contents of L. japonica exhibited the reverse of this trend. The TDF/CF ratio of 1-year old L. japonica, E. stolonifera, and E. cava was greater than was observed in the corresponding 2-year old samples. This is, to the best of our knowledge, the first report demonstrating that the holdfasts of L. japonica, E. stolonifera, and E. cava are rich in dietary fiber contents, especially IDF, TDF, and CF.

• 한국식품저장유통학회지
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• 제30권6호
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• pp.918-928
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• 2023

The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p<0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers' demands for healthy and quality gluten-free rice muffins.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.167-176
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• 2002

To assess the dietary fiber intake of preschool children in Busan and to evaluate the relationship between of the intake of dietary fiber and nutrient intake. Nutrient intake using 24 hour recall, and total dietary fiber (TDF) intake based on tables of TDF of common Korean floods developed by the modified Prosky Method, were estimated for 176 preschool children. The mean daily intakes of TDF, and TDF after adjusting energy intake, were 10.20 g and 7.69 g/1,000 kcal, respectively. The mean daily intakes of TDF for children aged 1-3 and 4-6 years were 9.20 g and 11.08 g, respectively. The range of TDF intake was 1.86 to 22.16 g. The major sources of TDF were cereals (31.0%), vegetables (18.9%) and fruits (11.9%). The TDF intake showed positive correlations with nutrient adequacy ratios (NAR) of iron and Vitamin $B_1$, (p < 0.05, p < 0.05). The TDF intake per 1,000 kcal showed negative correlations with the NARs of protein, calcium, phosphate, iron, Vitamin A, vitamin $B_1$, Vitamin $B_2$, and niacin (p < 0.001, p < 0.001, p < 0.001, p < 0.05, p < 0.001, p < 0.001, p < 0.001, p < 0.001) and with the mean adequacy ratio (MAR, p < 0.001). When children were stratified into quartiles ($Q_1-Q_4$) on the basis of their fiber intake per 1,000 kcal, their NARs for calcium, phosphate, iron, Vitamin A, Vitamin $B_1, Vitamin $B_2$ and niacin (p < 0.05, p < 0.05, p < 0.001, p < 0.05, p < 0.05, p < 0.001, p < 0.001), and their MAR (p < 0.001) were significantly lower in the children with higher fiber intake per 1,000 kcal (the upper quartile). The NARs fur calcium (0.63), iron (0.60), Vitamin A (0.66), Vitamin $B_2$(0.74), niacin (0.64), Vitamin C (0.65) and the MAR (0.74) were lower than 0.75 in the children with fiber intakes of more than 9.25 g per 1,000 local (0,), the highest fiber intake per 1,000 kcal. Based on these results, the mean TDF intake of children was higher than the age (yr)+5g , the minimum recommended level for American children. Meals with a fiber intake of more than 9.25 g per 1,000 local ($Q_4$) could cause a decreased nutritional status for minerals and vitamins. The result of this study could contribute to the establishment of Recommended Dietary Allowances (RDA) for dietary fiber for Korean Preschool children.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.173-178
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• 2003

The present study was conducted to determine a high-fiber variety of sprout bean and bean sprout. Sixty-six varieties of Korean sprout beans and thirty varieties of Korean bean sprouts were analyzed for their total dietary fiber (TDF) using a combination of enzymatic and gravimetric methods adopted by AOAC. The average and range of the TDF contents of the 66 varieties of sprout beans were 21.73$\pm$2.43% and 16.60~29.2% (dry basis), respectively. The top five types of sprout beans with high TDF anions the 66 samples were KLG10658 (29.2%), Dawonkong (28.46%), Sohokong (25.66%), Moohankong (25.465%) and Samnamkong (24.94%). The mean TDF content of sprout beans was relatively high in the variety with yellow seed coat color and a smaller seed size (<15 g/100 seeds) than the ones with other colors and of medium or large seed size. The average and range of the TDF content of the 30 varieties of bean sprouts were 24.48$\pm$3.9% and 18.3~33.38%, respectively. Dawonkong sprouts showed the highest TDF content (33.38%). The average TDF content of bean sprouts was 1.16 times higher than that of the corresponding seed beans. The TDF content of bean sprouts did not significantly change during the days of culture. The TDF content in the different parts of the bean sprout were high in the order of roots, hypocotyl and cotyledon.