• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.819-825
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• 1995

Two sweet potato CV.(Ipomoea batatas) were examined, i.e. purple flesh sweet potato(PSP) and light yellow flesh sweet potato(LYSP) which varied in degree of sweetness. On a fresh weight basis, nitrogen free extract in cultivars ranged from $25.73{\sim}26.24%$ and PSP contained more crude fat than LYSP. Total amino acids of PSP and LYSP were 5676.57mg% and 4550.86mg%, respectively. Aspartic acid, serine, alanine and valine were the major components in sweet potatoes. Sulfur-containing amino acids are the first limiting amino acid in PSP. The major fatty acids in PSP and LYSP analyzed by GC were palmitic acid, linoleic acid. The content of the saturated fatty acid was less than that of the unsaturated fatty acid. Carbohydrate contents were $75.43{\sim}79.10%$ and neutral sugars contents were $67.22{\sim}64.85%$(dry wt). Two sweet potato CV. contained the most glucose of all neutral sugars. PSP contained 11.88% for uronic acid, 59.42% for starch. Free sugars of PSP(0.82%) was much less than that of LYSP(2.53%). The contents of thiamin, riboflavin and niacin were similar, and the ascorbic acid contents in PSP and LYSP were 63.4mg% and 48.7mg%(dry wt), respectively. Comparing the mineral content in PSP, K was the greatest element in concentration followed by mg, Ca, Na. The total dietary fiber(TDF) value was 13.43% in PSP, 9.79% in LYSP respectively. The ratio of soluble dietary fiber(SDF) content and insoluble dietary fiber(IDF) content to TDF content for PSP were 57.6%, 42.4%, respectively.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.159-165
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• 2012

In this study, the chemical characteristics of $Aralia$ $continentalis$ Kitagawa (AcK) $leaf-kimchi$ prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the $AcK$ $leaf-kimchi$ preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the $AcK$ $leaf-kimchi$ preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27~5.56%). Total chlorophyll decreased after the $1^{st}$ month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.851-858
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• 2014

Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher ($9{\sim}10^{\circ}Brix$) than in the SR-makgeolli ($5.35{\sim}5.44^{\circ}Brix$) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1631-1634
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• 2011

This study was conducted to estimate the general components, minerals, and dietary fiber contents of Synurus deltoides. S. deltoides contained 81.1% moisture content, and the proportions of crude fat, crude protein, crude ash, and crude fiber were 0.3%, 4.2%, 2.6%, and 3.5%, respectively. Potassium (3,249.1 mg) was the most abundant component among the minerals in S. deltoides. In addition, S. deltoides contained many other minerals, e.g. calcium (854.8 mg), phosphorus (60.3 mg), magnesium (344.7 mg), sodium (57.3 mg), zinc (1.7 mg), iron (30.9 mg), copper (0.8 mg), and manganese (5.8 mg). Almost all of the mineral contents of S. deltoides were higher than those of Aster scaber and Ligularia fischeri, except for zinc, copper, and manganese. Total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble dietary fiber (SDF) contents of S. deltoides were 42.6 g, 37.9 g, and 4.7 g, respectively, and these were also higher than those of A. scaber and L. fischeri used in this study. These results suggest that S. deltoides may be a valuable nutrient source.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.905-911
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• 2005

Physical properties and compositions of dietary fiber sources (DFS) from peels of Asian pear fruit, Hosui, Niitaka and Chuwhangbae, were examined at different growth stages, young, unripe, and ripe fruits, to investigate their use as functional ingredients. Total dietary fiber (TDF) contents of DFS prepared from peels of three cultivars at three stages were high, 74.00-88.38%, with most being insoluble dietary fiber. Total phenolic compound contents of DFS were 1.64-4.46mg/g, with those of Niitaka and Chuwhangbae increasing with growth stages. Density of DFS from young fruit was significantly lower than those from unripe and ripe fruits (p<0.05), because particle size of DFS increased with growth stages within cultivars. Water-holding capacity (WHC) and oil absorption were 3.11-6.03g water/g solid and 1.98-2.57g oil/g sample, respectively. Young fruits, which showed lowest WHC value, had highest oil absorption value. Particle size of DFS had significant correlation with density, WHC, and oil absorption (p<0.05). Physical properties of DFS were mainly influenced by cellulose and uronic acid.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.394-403
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• 1995

Various thermal treatments such as toasting, roasting, drum drying, autoclaving+drum drying, microwaving+drum drying and extrusion were attempted to investigate their effects on chemical composition (proximate composition, Klason lignin, neutral sugar, uronic acid, starch, free sugar, dietary fiber, phytic acid, etc) and functional properties (water solubility index, water absorption index, water holding capacity, oil holding capacity, bulk density, swelling, etc) of wheat bran. Thermal treatments on wheat bran increased soluble dietary fiber (SDF) content from 2.7% (raw sample) to 4.6% (toasted), 4.5% (roasted), 4.6% (drum dried), 5.2% (autoclaved), 3.7% (microwaved), 5.6% (extruded). In contrast, total dietary fiber (TDF) content remained nearly constant regardless of thermal treatments, reflecting the concomitant decrease in insoluble dietary fiber (IDF). It was also found that water holding capacity (WHC) increased $20{\sim}75%$ due to thermal treatments employed in this research. Both bulk density and swelling were not directly relevant to WHC, but thier multiplication exhibited good correlation $(R^2=0.94)$ with WHC. Scanning elctron microscopy (SEM) exhibited that structure of raw wheat bran was significantly modified, whose degree and shape well reflected the types of thermal treatments.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.164-169
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• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.

• Korean Journal of Plant Resources
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• v.12 no.1
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• pp.31-37
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• 1999

To accept basic data of utilizing of Agngelica Keiskei Koidz as a raw material of industrial products, major chemical components were investigated. Comparing proximate composition of leaf and steam of Agngelica Keiskei, leaf contained higher crude protein, crude fat and crude ash, but lower moisture and crude fiber. The content of vitamin C in leaf and steam were 75mg% and 59mg%, respectively. The major free sugars were fructose and glucose and sucrose was also detected in a small amount. Total amino acid contents of leaf and steam were 1737.4mg%, 319.7mg%, respectively. Although the amino acid compositions of leaf and steam were different, threonine, histidine, leucine, glutamic acid and glycine were the major components. The major free amino acids were histidine, alanine, leucine, threonine and arginine, but were percent in a trace amount. The contents of total dietary fiber(TDF) in leaf and steam were 31.89 and 43.37% on dry basis, respectively. The content of saponin in leaf and steam were 535.51mg% and 463.09mg%, respectively.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.319-323
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• 2008

Mutant rice cv. Goami2 (G2) and Baegjinjoo (BJJ) derived from a high-quality japonica rice cv. Ilpumbyeo (IP) were extruded under different feed moisture (20 and 30%) and barrel temperature (90, 110, and $130^{\circ}C$). Increasing feed moisture at fixed barrel temperature increased extrudate density (ED) in IP and BJJ. Whereas, G2 showed a varied ED depending on extrusion conditions; increasing barrel temperature decreased the ED of G2 extrudate with low feed moisture, but increased with high moisture. Results indicated a positive barrcl temperature effect on volume expansion in IP and G2, but a negative effect on 811, probably due to shrinkage of expanded products containing low-amylose contents. A significant increase of water absorption was found in G2 and BJJ extruded flour, while an increase of water solubility in those from IP. Non-digestible carbohydrates measured by total dietary fiber (TDF) indicated that extrusion increased slightly TDF in IP and BJJ extrudates, but decreased in G2 products, which might be variety-dependent.

• Preventive Nutrition and Food Science
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• v.15 no.2
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• pp.113-119
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• 2010

The aim of this study was to investigate changes in 7 nutritional components (fatty acid, protein, fat, ash, total dietary fiber (TDF), $\gamma$-aminobutyric acid (GABA), and $\gamma$-oryzanol) of paddy rice (PR) and brown rice (BR) throughout the germination process, as measured at different shoot lengths (10 mm, 20 mm, and 30 mm). With the increase of shoot length, the nutritional components' concentrations increased, as compared to the concentrations measured before germination. Moreover, BR exhibited higher GABA, $\gamma$-oryzanol, and protein than PR. Among the components, TDF, GABA, and $\gamma$-oryzanol showed significant concentration differences throughout germination, while the others exhibited only slight variations. In particular, GABA and $\gamma$-oryzanol were predominantly increased in grains of 10 mm shoot length. These compounds might prove to be important factors from germinated rice. Additionally, the germinated cultivar 'Keunnun' might also prove to be a very important food source, owing to its high GABA and $\gamma$-oryzanol contents. These results suggest that variations in nutritional components related to the increase of shoot length may prove to be important when considering the beneficial aspects of rice on human health.