• Microbiology and Biotechnology Letters
• /
• v.2 no.2
• /
• pp.83-88
• /
• 1974

The water pollution by waste water is one of the important issue and the short of animal feed is too, in Korea. So, this experiment is accomplished to treat alcohol distillers' waste by micro-organisms and planning to produce yeasts, which can be used as animal feed, pharmacy and condiments. 1. The raw material, alcohol distillers' waste, of this experiment consists of insoluble solids (residue) and filterate (supernatant). The residue contains 33.08％ of crude protein, 19.96％ of total sugar. and 2.06％ of ash, respectively. On the other hand the flterate through the Toyo filter paper No. 5C, contains 2.48％ of crude protein, 1.54％ of reducing sugar, and 0.43％ of ash, respectively. 2. Optimum pH of the basal medium for the growth of Saccharomyces cerevisiae YF-1 is 4.0. Optimum culture condition of this is as follows : when 0.43g of urea, 0.43g of potassium phosphate monobasic, and 0.21g of magnesium sulfate are added to the 100m1 of basal medium. Optimum temperature and optimum incubation time are 30$^{\circ}C$ and 24-28 hrs. 3. Under these conditions, the maximum yield of dry yeast is 1.38％ to the medium. 4. The composition of dry yeast, produced under these conditions, is as follows: crude protein, 56.96％, lipid, 1.30％. total sugar, 6.53％, and ash 9.62％.

• Journal of Food Hygiene and Safety
• /
• v.22 no.4
• /
• pp.375-381
• /
• 2007

Deoxynivalenol (DON) and zearalenone (ZEN) are naturally occurring toxins produced by Fusarium species, which may grow on cereals. The aims of this study were to determine the incidence and contamination levels of DON and ZEN in cereal products. Seventy samples of cereal products were randomly selected from retail outlets during 2005 and 2006. DON and ZEN were analyzed by using high performance liquid chromatography with fluorescence and UV-detector, respectively. Detection limits were $4.4{\mu}g\;kg^{-1}$ for DON and $3.4{\mu}g\;kg^{-1}$ for ZEN. DON and ZEN were detected in 37 and 17, respectively, of the 70 samples, but the levels found were very low. In particular, out of 70 samples, 12 samples of corn and barley were co-contaminated with DON and ZEN, with levels ranging from 5.6 to $1842.3{\mu}g\;kg^{-1}$ for DON and 12.1 to $174.9{\mu}g\;kg^{-1}$ for ZEN, respectively. However, DON and ZEN were not detected in breakfast cereals and wheat flour. The highest level was found in dried corn kernel samples that confirmed by LC-MS. This study show that DON and ZEN co-contaminate with low levels in cereal products.

• Journal of Animal Science and Technology
• /
• v.54 no.5
• /
• pp.349-354
• /
• 2012

In this experiment, two inclusion levels (15 and 30% of diets, as-fed basis) of brown rice (BR) were tested against a control diet with 0% BR (51% wheat flour of diet). Six female Miniature Poodles (8~9 months age, initial mean body weight of 3.5 kg) were assigned to treatments in replicated $3{\times}3$ Latin square design. Total tract digestibilities of DM, OM, CP, acid hydrolyzed fat and gross energy increased linearly (P<0.05), and observed digestible energy and metabolizable energy values also increased linearly (P<0.001 and P=0.007, respectively) with increasing BR inclusion levels. Wet and dry fecal output decreased linearly (P=0.001) with increasing BR inclusion levels in the diets. Linear (P<0.05) effects was observed in fecal score for dogs fed BR and fecal ammonia concentration increased linearly (P<0.05) in response to increasing BR inclusion level. It seems that the increase in fecal ammonia concentration may be partially related to the decrease in short-chain fatty acid concentration (P<0.01). This study clearly demonstrates that BR improves nutrients digestibility and fecal characteristics of dog.

• Journal of Nutrition and Health
• /
• v.41 no.5
• /
• pp.428-438
• /
• 2008

Choline is important for normal membrane function, acetylcholine synthesis and methyl group metabolism. In this study, 185 food items customarily eaten by Koreans were selected from the data of the 2001 Korean National Health and Nutrition Survey and analyzed on the total choline content of the foods using enzymatic method of choline oxidase. Foods with high choline concentration (mg/100 g) were listed in sequence of quail egg (476.04 mg), dried squid (452.42 mg), beef liver (427.16 mg), pork liver (424.92 mg), tuna canned in oil (414.44 mg), boiled and dried anchovy (381.30 mg), dried Alaskan pollack (378.88 mg), chicken egg (309.88 mg), chicken liver (259.38 mg), soybean (238.62 mg), French bread with garlic (193.18 mg) and barley (183.73 mg). From this result, it is shown that dried fishes, prepared fishes, livers, eggs, pulses and cereals might be categorized as high choline food. Citron tea and green tea showed low choline content below 1 mg. Vegetables and fruits were also categorized into low choline food. No choline was detected in red pepper powder, beer, soju, soybean oil and corn oil out of foods analyzed in this study. Further study is required for analytic procedure of the foods of which results are inconsistent with USDA's data such as rice and wheat flour.

• Journal of the East Asian Society of Dietary Life
• /
• v.11 no.5
• /
• pp.386-392
• /
• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.12
• /
• pp.1792-1797
• /
• 2012

The feasibility of incorporating jujube powder as a value-added food ingredient in bakery food products, using a model system of muffins, was investigated. Jujube powder was incorporated into muffins at 0, 5, 10, 15, and 20% weight amounts based on the total weight of wheat flour. Qualities, such as pH, volume index, height, and moisture content, of muffins decreased significantly with increasing levels of jujube powder added (p<0.05). In terms of color, lightness decreased, whereas redness increased significantly for both crust and crumb (p<0.05) with increasing levels of jujube powder. Baking loss also decreased gradually, while hardness and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were significantly influenced with higher amounts of jujube powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of jujube incorporation (20%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of jujube powder (10%, w/w) are recommended (with respect to overall preference score) for taking advantage of the functional properties of jujube powder without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.10
• /
• pp.1369-1374
• /
• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.

• Journal of Aquaculture
• /
• v.11 no.1
• /
• pp.19-29
• /
• 1998

An 18-week growth trial was conducted in flow-through aquarium system to evaluate the practical dietary protein sources for juvenile abalone (Haliotis discus hannai). Three replicate groups of the abalone averaging 0.11g were fed one of ten diets containing casein, white fish meal (WFM), meat meal (MM), feather meal (FM), blood meal (BM), soybean meal (SM), corn gluten meal (CGM), cotton seed meal (CSM), Undaria powder (UP), or wheat flour (WF) as a dietary protein source. In addition, these dietary protein sources were cmpared with algae such as raw Undaria or dried Laminaria. Weight gain of abalone fed the diets containing casein, WFM, SM, CSM, or UP was significantly higher (P<0.05) than those of abalone fed other diets, and this value of abalone fed FM, BM, CGM, or algae was lower than other groups. Shell length, shell width, body wt./shell length ratio, and body wt./shell width ratio of abalone fed casein, WFM, SM, CSM, UP, and WF were also highe (P<0.05) than those of other groups. There were no significant difference (P>0.05) in moisture and protein contents of soft body among all diets. The data obtained in this study indicate that each of the casein, WFM, SM, CSM or UP is good dietary protein source for juvenile abalone.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.119-135
• /
• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.7
• /
• pp.1065-1070
• /
• 2013

This study evaluated the qualitative properties of Buchimgaru supplemented with JAP (Jerusalem Artichoke Powder). In Buchimgaru, JAP and wheat flour were mixed in ratios of 1:9 (10% JAP), 2:8 (20% JAP), and 3:7 (30% JAP). The values for texture profiles (hardness, chewiness, springiness, and cohesiveness) decreased when JAP was added to Buchimgae formulations. The fructan contents of Buchimgaru supplemented with 0, 10, 20, and 30% JAP were 1.52, 6.39, 10.50, and 13.71%, respectively. The total polyphenol content of Buchimgaru supplemented with JAP was significantly higher than Buchimgaru without JAP. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Buchimgaru supplemented with 30% JAP was approximately 11 times greater than Buchimgaru without JAP. In the sensory evaluation (color, flavor, overall preference), Buchimgae supplemented with JAP showed higher sensory values than Buchimgae without JAP.