• 한국축산식품학회지
• /
• 제37권5호
• /
• pp.787-791
• /
• 2017

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

• 한국식품조리과학회지
• /
• 제11권2호
• /
• pp.108-112
• /
• 1995

된장에 찹쌀가루, 쇠고기, 파, 마늘, 깨소금 등을 혼합하여 볕에 말렸다가 찐 후 다시 말려 항아리에서 저장하면서 먹을 때는 참기름을 골고루 발라서 석쇠에 구워먹는 장떡은 단백질이 풍부한 고유음식이다. 본 연구에서는 찹쌀가루의 첨가량을 달리하고 쇠고기의 첨가유무에 따라 각기 장떡을 제조하여 저장기간에 따른 일반성분의 변화에 대해 알아보았는데 장떡의 수분 함량은 찹쌀가루의 함량이 증가할수록 감소하며 저장기간 중 15일에서 급격한 감소를 보이다가 30, 45일가지는 비교적 적은 감소를 보이고 60일에는 거의 변동이 없거나 보관중에 공기중의 습기를 다시 흡수하여 약간 증가하는 것으로 나타났다. 저장기간에 따른 조단백, 조지방, 환원당, 조섬유, 조회분 함량은 변화가 거의 없어 유의적인 차이를 갖지 못했다. 이상의 결과로 보아 장떡은 저장기간인 60일이 되어도 일반성분에 별다른 변화가 없어 저장식품으로 알맞은 조건을 가지고 있다고 생각된다. 따라서 앞으로는 고유저장음식인 장떡의 제조시 영양배합의 우수함과 기호를 충족시킬 수 있도록 여러 종류의 장떡에 대한 다양한 연구가 지속되어야 한다고 사료된다.

• 한국식품영양학회지
• /
• 제22권4호
• /
• pp.485-491
• /
• 2009

In order to examine the nutritional value of prickly pear(Opuntia humifusa), contents of ash, protein, fat, minerals and vitamins were determined on freeze-dried stem, fruit, seed and root from plants harvested in autumn. The average moisture contents for stem, fruit, seed and root were 67~87%. Crude ash content determined on dry weight basis was 2~3%. Crude protein existed mostly in seed(2.95%) and root(2.37%). Crude fat was detected mainly in seed(4.49%). Contents of major minerals(mg/100 mg dry weight) was generally higher in stem. Ca in stem(4,142.30) and fruit(2,790.86) were much higher than in seed(43.37). P in stem, seed and fruit were 448.19, 263.20 and 161.59, respectively. Stem also displayed more abundant Mg(1,110.86), Zn(35.62) and Mn(37.07). However, fruit contained higher amounts of Fe(13.38) and Se(0.15). Vitamin A was negligible in all plant parts. Vitamin E contents in fruit and stem were 1.78 mg and 1.22 mg/mg dry weight, respectively. Vitamin C was detected mostly in fruit(445.40) and stem(260.94). Use of a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide-based microtiter assay of cell viability demonstrated an anti-proliferative effect of O. humifusa extract on the MCF-7 estrogen-dependent human breast cancer cell line.

• Preventive Nutrition and Food Science
• /
• 제16권1호
• /
• pp.55-61
• /
• 2011

A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, $\alpha$-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.

• 한국식품영양과학회지
• /
• 제25권3호
• /
• pp.497-503
• /
• 1996

In order to obtain basic data for the preparation of rice flour, chemical properties of grain layers were compared using Chucheongbyeo and Samgangbyeo, which are Japonica and Tongil type rice, respectively. The amylose contents of L6(center) layer in two different type of rice were the highest among 6 layers of rice grain tested. Reduction in amylose content was observed as the layer reached the surface, resulting in the lowest amylose content in the L0 layer. Amylose contents of L6 layer of Chucheongbyeo and Sangangbyeo were 3 and 2.2 times higher than those of L1 layer, respectively. Crude protein content of the L2 layer was the highest among 6 layers of rice grain tested and 2.2~2.5 times higher than that of whole milled rice. Crude fat content of grain layer was reduced as reaching the center layer. The crude fat contents of L6 layer of grain were 0.21% and 0.25% in Chucheongbyeo and Samgangbyeo, respectively. Most of free and bound lipids in L0 layer of two different rices were 69 : 31 and 79.5 : 20.5, respectively. Bound lipid content of grain layers increased as reaching the center layer. Major fatty acids in free lipids of both cultivars were linoleic acid, oleic acid, and palmitic acid. Linoleic acid content was higher than oleic acid in Chucheongbyeo, but oleic acid content was higher in Samgangbyeo. Palmitic and myristic acid contents of Chucheongbyeo were higher than those of Samgangbyeo, but stearic and linolenic acid contents were lower than those of Samgangbyeo.

• 동아시아식생활학회지
• /
• 제15권6호
• /
• pp.759-765
• /
• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• 한국미생물·생명공학회지
• /
• 제49권2호
• /
• pp.192-200
• /
• 2021

Kunun-zaki, produced by submerged fermentation of a combination of millet and sorghum, is a popular beverage in Northern Nigeria. Owing to the nature of the process involved in its production, kunun-zaki is highly susceptible to contamination by food spoilage microorganisms, leading to inconsistent quality and short shelf-life. In this study, we investigated various food spices, including cinnamon, garlic, and nutmeg, as potential preservatives that could be used to extend kunun-zaki shelf-life. Kunun-zaki varieties were fermented with each of these spices mentioned above and subjected to bacterial, nutritional, sensory, and quality maintenance assessments (using a twelve-member sensory panel to evaluate the organoleptic properties of kunun-zaki). Bacterial counts in the final products ranged between 10^5-7 CFU/ml. We identified two bacterial genera, Weissella and Enterococcus, based on partial 16S rRNA gene amplicon sequencing. Three amino acids, namely leucine, aspartate, and glutamate, were abundant in all kunun-zaki varieties, while the total essential amino acid content was above 39%, suggesting that kunun-zaki could potentially be considered as a protein-rich food source both for infants and adults. The kunun-zaki products were also rich in carbohydrates, crude proteins, ash, crude fiber, and fat, with contents estimated as 81-84, 8-11, 0.8-4.0, 2.9-3.58, and 5.1-6.3%, respectively. However, this nutritional content depreciated rapidly after 24 h of storage, except for kunun-zaki fermented with garlic, which its crude protein and fat content was maintained for up to 48 h. Our results revealed that organic spices increased the nutritional content of the kunun-zaki varieties and could be potentially be used as natural preservatives for enhancing the kunun-zaki shelf-life. However, garlic might be considered a better alternative based on our preliminary investigation. The presence of the isolated microorganisms in the analyzed kunun-zaki samples should be highlighted to raise awareness on the possible health hazards that could arise from poor handling and processing techniques.

• 한국환경과학회지
• /
• 제32권12호
• /
• pp.965-972
• /
• 2023

As the world population growth and economy develops, the importance of eco-friendly organic waste resource treatment and up-cycling increases. Black soldier fly (BSF) (Hermetia illucens) treats organic waste resources that allows it to be recycled as a feed resource. In this study, we analyzed the nutrients composition, amino acid, and fatty acids of BSF larvae fed three agricultural by-products, namely apple pomace, mandarin waste, and oriental melon waste (mainly generated in South Korea). The highest BSF larvae crude protein and amino acid content was obtained in those fed mandarin waste compared with the other two diets (apple pomace and oriental melon waste). BSF larvae fed apple pomace had the highest crude fat, fatty acid, and lauric acid content compared with the other BSF larvae. Furthermore, all crude protein and fat content of BSF larvae fed the three agricultural by-products exceed that of the original agricultural by-products.

• 한국수산과학회지
• /
• 제57권2호
• /
• pp.186-191
• /
• 2024

In this study, we analyzed the nutritional compositions of five species of flounder inhabiting Korean coastal waters. In terms of proximate composition, the moisture and crude fat contents of flounders ranged from 75.16±0.37 to 79.94±0.09 g/100 g and 0.48±0.02 to 4.07±0.09 g/100 g, respectively, and showed a negative correlation. Crude protein contents among the five species were found to range from 18.74±0.37 to 19.69±0.44 g/100 g and showed no significant inter-species differences. Among these flounders, Clidoderma asperrimum was characterized by the highest crude fat and total fatty acid contents of 4.07±0.09 g/100 g and 2,739.39 mg/100 g, respectively, as well as the highest content of polyunsaturated fatty acids, including EPA and DHA, at 620.24 mg/100 g. Hippoglossoides dubius was found to have a total amino acid content of 18,971.36 mg/100 g. Our finding in this study regarding the nutritional profiles of flounders will provide valuable information for industrial use.

• 한국식품영양학회지
• /
• 제30권6호
• /
• pp.1157-1163
• /
• 2017

This study, analyzed the general and minerals composition of kamut and investigated its effect on blood components in mice fed a high fat diet. The content of each general component of kamut was as follows: $11.02{\pm}0.75%$ water, $13.16{\pm}1.28%$ crude protein, $1.85{\pm}0.19%$ crude fat, and $1.97{\pm}0.13%$ ash. The leptin level was the highest in the HF group($30.00{\pm}0.00ng/mL$) when compared to the control group. There was a significant decrease of $23.65{\pm}5.54ng/mL$ in the HFK group when compared to the HF group (p<0.05). The blood LDL-cholesterol concentration was the lowest in the control group at $10.00{\pm}2.00mg/dL$. The level was highest in the HF group at $28.00{\pm}0.00mg/dL$ when compared with the other groups (p<0.05). The aspartate transaminase (AST) level was significantly higher in the HFK group ($179.33{\pm}173.88U/L$) than in the control ($61.00{\pm}12.73U/L$) and HF groups ($132.00{\pm}0.00U/L$). According to the results of this study, the consumption of kamut lowers the blood LDL-cholesterol level more than the consumption of wheat flour. Additionally, kamut contains antioxidant substances such as selenium and zinc, which are thought to contribute to vascular health and thus aid in maintaining good health. Therefore, it is necessary to develop a variety of health foods using kamut; it should be used as a functional food for the maintenance of good health.