• Applied Biological Chemistry
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• v.41 no.5
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• pp.377-383
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• 1998

This study was undertaken to obtain the fundamental data for improving the quality of Korean traditional chonggugjang. To compare the physicochemical properties of traditional chonggugjang produced in different regions, sixty-seven chonggugjang samples collected at nine provinces were analyzed. The average moisture, protein, fat, non-fibrous carbohydrate, fiber, ash, amino nitrogen contents and pH value of collected chonggugjang samples were 55.0%, 17.6%, 3.3%, 13.3%, 4.9%, 5.8%, 0.23%, and 7.21, respectively. The average fatty acid compositions of chonggugjang were 53.8% for linoleic, 21.1% for oleic, 12.4% for palmitic, 9.0% for linolenic, and 3.7% for stearic acid. Traditional chonggugjang contained large amounts of glutamic acid, aspartic acid, and leucine, but less than 0.2% of cysteine and methionine. The average free sugar content was 3.3%, and the dominant free sugar among them were sucrose and galactose. The total average organic acid content of the samples analyzed was 883.0 mg% and citric, acetic, latic, malonic, succinic, formic, tartaric acid were also detected. The Hunter's color L, a, and b values of samples were 49.1, 7, 2, and hardness was $8.3\;kg/{\Phi}20\;mm$.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.95-109
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• 2001

The traditional (European) Mediterranean diet is characterized by an abundance of plant foods such as bread, pasta, vegetables, salad, legumes, fruit, nuts; olive oil as the principal source of fat; low to moderate amounts offish, poultry, dairy products and eggs; only small amounts of red meat; low to moderate amounts of wine, normally consumed with meals. This diet is low in saturated fatty acids, rich in carbohydrate and fibre, and has a high content of monounsaturated fatty acids (MUFA). These are primarily derived from olive oil. Despite a wealth of general knowledge concerning the major classes of compounds present in olives and olive oil, detailed knowledge of the phenolic antioxidant content has been lacking. Therefore the aim of the study was to evaluate the phenolic antioxidant content in a range of olive and seed oils. While seed oils were devoid, on average, the olive oils contained $196{\pm}19mg/kg$ total phenolics as judged by HPLC analysis, but the value for extravirgin ($232{\pm}15 mg/kg$) was significantly higher than that of refined virgin olive oil ($62{\pm}12mg/kg$; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin ($41.87{\pm}6.17$) and refined virgin olive oils ($4.72{\pm}2.15$; P<0.01). The major linked phenols were secoiridoids and lignans. Although extravirgin contained higher concentrations of secoiridoids ($27.72{\pm}6.84$) than refined olive oils ($9.30{\pm}3.81$) this difference was not significant. On the other hand the concentration of lignans was significantly higher (P<0.001) in extravirgin ($41.53{\pm}3.93$) compared to refined virgin olive oils ($7.29{\pm}2.56$). All classes of phenolics were shown to be potent antioxidants. In future epidemiolgic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.274-279
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• 2009

The levels of minerals, amino acids, fatty acids and sugars and antioxidant capacity of Adenophora triphylla (AT) root were investigated. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the AT root were $3.4{\pm}0.3,\;9.4{\pm}0.1,\;1.6{\pm}0.1,\;3.7{\pm}0.2$, and $81.9{\pm}0.5$, respectively. Among the minerals present in root, potassium content was the highest. Total amino acid contents were $103.5{\pm}9.1$ mg/g. Palmitic acid was the most abundant fatty acid in AT root. The vitamin E and C levels in AT root were $1.1{\pm}0.1$ and $5.2{\pm}0.5$ mg/100 g, respectively. The antioxidant activity of 70% ethanol extract and fractions of the AT root has been determined by the scavenging of the stable radical DPPH; the result showed that the chloroform fraction was the most active, as the amount required for 50% reduction of DPPH after 30 min ($RC_{50}$) was $103.7{\mu}g$, followed by 70% ethanol extract ($265.4{\mu}g$), hexane fraction ($104.4{\mu}g$), ethyl acetate fraction ($104.4{\mu}g$), butanol fraction ($108.9{\mu}g$) and aqueous fraction ($484.1{\mu}g$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.25-33
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• 2016

The study was performed to investigate the effects of whey protein-rich meal substitute added with vitamins, minerals, and lactobacillus powder probiotics on weight loss, body fat, and body composition in 24 female volunteers for 4 weeks. Whey protein-rich meal substitute was consumed with low-fat, high calcium milk (1% fat, 260 mg/200 mL) twice a day. Subjects submitted 3-day diet records and a life-style questionnaire before the study. During the study, subjects were required to turn in a diet record every day and consume the meal substitute formula in the metabolic ward at C university for 4 weeks. Anthropometric measurements were carried out weekly by Inbody 7.0. The dietary intake and anthropometric data were analyzed to compare changes before and after the study by paired t-test with SPSS version 23.0. The subjects were mostly early 20's and either overweight or obese and highly motivated to lose weight. Most of the subjects consumed three meals per day regularly and spent mostly 10~15 minutes for a meal. Their caloric intake was relatively low and decreased from 1,360 kcal at week 0 to 1,100 kcal after 4 weeks. However, total protein intake increased while carbohydrate and fat intakes decreased (p<0.05) after the trial. Nine vitamin intakes after the study improved compared to those before the study (p<0.05). After the study, subjects showed lower body weight (-1.8 kg), body fat (-0.94 kg), percent body fat (-0.86%), as well as waist circumference (-4.52 cm), hip circumference (-0.44 cm), waist hip ratio (-0.05), and triceps skinfold thickness (-2.39 mm) compared to those at week 0 (p<0.05). Muscle mass tended to be less compared to week 0, although there was no significant differences between weeks 0 and 4. In conclusion, diet trial with whey protein-rich meal substitute induced weight loss and positively changed body fat parameters and body composition.

• Journal of Mushroom
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• v.9 no.3
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• pp.123-131
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• 2011

Winter mushroom was monitored to investigate the influence of storage temperature on its quality during the storage and distribution phase. In measuring its quality, the contents of saccharides were quantified with its fruiting bodies using HPLC. Although it has been known to be difficult to separate saccharide isomers, our results indicated that Grace Prevail carbohydrate ES $5{\mu}column$ was the best in the separation to analyze the saccharide out of six columns used in this study. In our results, xylose was the main component of saccharide in the fruiting body of winter mushroom(White line mushroom:47.68mg/g, brown line mushroom: 63.28mg/g). In long-term storage, the total amount of saccharide tended to increase, but trehalose content of the disaccharide decreased. In comparison with the paramount amount of lactose and myo-inositol contents in long-term storage at $4^{\circ}C$, lactose wasn't detected when stored at $-1^{\circ}C$.

• Food Science and Preservation
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• v.14 no.4
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• pp.337-344
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• 2007

Lentinus edodes (Shiitake mushroom) powder was added to Jeonbyeong dough in an effort to improve the quality and functional properties of the dough. The water absorption increased as the amount of L. edodes powder increased, while the time taken for gelatinization, and the valorimeter value of the final dough, both decreased. The temperature at gelatinization and the highest temperature attained during dough preparation were both similar to control values. The extensogram showed that the resistance of the dough to extension, and the maximum extensibility, both decreased with addition of L. edodes powder. The total contents of crude protein and ash increased with increasing amounts of L. edodes powder, while the dough carbohydrate levels decreased. Addition of the mushroom powder to Jeonbyeong (a kind of Korean traditional snack) decreased dough lightness, and decreased yellowness, as measured on Hunter's color scale. The hardness of Jeonbyeong was increased by adding 15% (w/v) L. edodes powder, but was decreased when 20% (w/v) L. edodes powder was used. The sensory score of Jeonbyeong containing 10% (w/v) L. edodes powder was the highest of all shack tested, in both overall quality characteristics and sensory evaluation.

• Journal of dental hygiene science
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• v.4 no.3
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• pp.127-131
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• 2004

This study was to study the antibacterial effect of Lignum sappan extract on S. mutans growth. The antibacterial activities of Lignum sappan's crude extract was measured 17.3 mm at 20 mg/ml concentration. The growth of S. mutans in control medium was the highest at 8hr, while the media of Lignum sappan extract added-medium (2 mg/ml) showed maximum growth at 16hr. The pH values of the control media was 5.08 at 8hr, but the media supplemented with Lignum sappan extract was 6.69 at 8hr. The amounts of total carbohydrate of the control media was 0.81 mg/ml at 8hr, but the media supplemented with Lignum sappan extract was 2.06 mg/ml at 8hr. In the protein change of culture medium, the control culture broth and the cultures supplemented with Lignum sappan extract was 8.39 mg/ml and 12.3 mg/ml at 8hr, respectively. The S. mutans polysaccharide contents of the control media and the media supplemented with Lignum sappan extract was 300 mg/100ml and 60 mg/100ml at 8hr, respectively.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.129-142
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• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

• Asian Journal of Turfgrass Science
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• v.1 no.1
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• pp.56-68
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• 1987

During the regrowth the process after mowing, NRA in the leaf was the highest activity from the 5th day to the 7th day. Before mowing, the NRA in the root was not almost detected. But, the NRA in root appeared a rapid increasing activity from the 3rd day to the 4th day after mowing ( Figs.27 ~ 32). During the regrowth process after mowing, a general tendency of AA in the aboveground parts appeared an increasing tendency from the 1st day to the 4th day, a rapid increasing tendency from the 7th day to the 8th day reaching its peak, and a decreasing rate on the 8th and 9th day reaching its peak, and a decreasing rate on the 8th and 9th day. But the AA in the root appeared rapid increasing rate from the 2nd day to the 7th day, the heginning of reagrowth, this tendency showed a similar figure in the case of Total Soluble Carbohydrate ( TSC) in the internode. Both AA and NRA were appeared recovery stage frorn the 8th day after mowing(Figs.15~20). During the regrowth process after mowing, changes of the maximum plant lengths were 18.27cm in the 6cm mowing plot on the 24th day after mowing, 18.83cm in the 3cm mowing plot on the 18th day after mowing, and 18.16cm in the 6cm mowing plot on the 14th day after mowing ( Fig.2). During the regrowth process after mowing. changes in Dry Matter (DM) contents in leaf and stem were a slow decreasing tendency from the 1st day to the 4th day. From the 5th day to the 8th day it appeared a rapid increasing tendency. And afterward until the 15th day. All treatments were reached at a steady state ( Figs.3 ~ 8). During the regrowth process after mowing, changes in the TSC contents of stem and crown were a slow decreasing tendency from the 1st day to the 5-6th day. Prom the 7th to the 8th day three was a rapid increasing tendency. And afterward until the 15th day there was a decreasing rate at a steadyv state. In root there was a similar tendency to that of leaf and stem organs. A general tendency in internode, the TSC content appeared a similar figure to increment of AA (Figs. 9 - 14). During the regrowth process after mowing, changes in te Crude Proem (CP) content of ahoveground parts appeared a slow increasing tendency from the 1st day to the 5-6th day, where it is peak. And afterward to the 15th day there was a decreasing rate at a steady state. But, in toot there were a contrary tendency to that of aboveground