• 한국식품영양학회지
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• 제32권2호
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• pp.155-159
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• 2019

The purpose of this study was to evaluate the antioxidant activity of roasted and germinated peanut flours. This study also aims to utilize it as a functional material to be applied to processed foods. The moisture, crude protein, crude fat and ash carbohydrate contents of the common peanut powder used in this study were 1.27, 25.63, 42.19, 2.38, 28.20 g / 100 g, respectively. The moisture content, crude protein, crude fat and ash carbohydrate in germinated peanut powder were 1.47, 25.86, 42.86, 2.25 and 26.66 g / 100 g, respectively. 26.52, 45.02, 2.33, 24.70, g / 100 g, and the dietary fiber content of peanut, roasted peanut and germinated peanut powder was 12.27, 13.05 and 14.22 g / 100g, respectively. The antioxidants and radical scavenging ability of polyphenols and flavonoids in peanut powder treated with germination and germination compared to ordinary peanuts. Resverasterol content was high in the germinated peanut powder. Especially, germinated peanut powder can act as a natural antioxidant.

• 한국초지조사료학회지
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• 제12권3호
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• pp.185-192
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• 1992

This experiment was conducted to compare the productivity of five silage corn varieties. Corn varieties were Pioneer 3144(P 3144), 3160(P 3160), 3282(P 3282), 3352(P 3352) and Suweon 19(S 19) and were seeded on May 2 and harvested on August 15. Ratios of stalk, leaf and ear, chemical composition and yields of nutrients were investigated in respective corn part. Experimental design was accepted by Latin square arrangement with five replicates and each plot had twenty two plants. The results obtained were as follows: 1. Crude portein, crude ash and nitrogen free extract(NFE) contents of whole plant ranged from 6.32 to 7.18%, 5.16 to 7.43% and 52.62 to 57.90%, respectively, and there were no significant(P>.Ol) differences between varieties. Crude protein and NFE content were the highest in ear between corn parts. 2. Crude fiber conent of whole plant ranged from 18.98 % to 24.01 %, and was the highest in suweon 19 and the lowest in P 3352(P<.01). Crude fiber content was the highest in stem and the lowest in ear, However, crude fat content(2.03-3.66 %) vice versa. 3. Yields of organic matter, crude protein, crude fat, NFE and TDN per 10a were the greatest(P< .01) in P 3282, however crude fiber yield was the highest(P<.Ol) in P 3352. 4. Ratios of different part to total dry matter yield ranged from 12.7 %(P 3352) to 17.8 %(P 3160) for leaf, 44.5(P 3352) to 66.9 %(P 3160) for stem and husks, and 16.9 %(P 3282) to 42.8 %(P 3352) for ear, and there were significant differences between corn varieties(P<.Ol). Consequently, P 3352 has the greatest nutrient yields, particularly by ear, and P 3282 has a great nutrient yield by stem. This result suggested that could be appear a better character of silage corn by hybridization of this two corn varieties.

• Asian-Australasian Journal of Animal Sciences
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• 제13권7호
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• pp.986-990
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• 2000

The quality characteristics and proximate composition of the eggs of pheasant, chukar, quail, and guinea fowl were compared. Eggs of the 4 species had a similar ovalish conical shape with blunt and pointed ends, showing the shape indices of 77.30-79.63 with no statistical difference. Egg weight was heaviest in guinea fowl (46.65 g), followed by pheasant (25.79 g), chukar (19.16 g) and quail (10.34 g). Proportion of yolk to the total egg weight was highest in pheasant (35.7%), followed by chukar (33.9%), quail (31.4%) and guinea fowl (30.6%). Albumen content was highest in quail showing 61.2%, while pheasant, chukar and guinea fowl were in the range of 55.6~57.4%. The ratio of yolk to albumen (Y/A) was highest in pheasant (0.65), followed by chukar (0.60), guinea fowl (0.55) and quail (0.52). The portion of shell to the total egg weight was highest in guinea fowl (13.5%) and lowest in quail (7.3%). The shell thickness of the eggs was thickest in guinea fowl ($462.8{{\mu}m}$), followed by pheasant ($241.5{{\mu}m}$), chukar ($231.8{{\mu}m}$) and quail ($174.8{{\mu}m}$). The contents of moisture, crude protein, crude fat and crude ash of whole egg were in the ranges of 74.26-74.50%, 11.98-12.77%, 10.83-11.91% and 1.02-1.10%, respectively, with no statistical difference (p>0.05) among the species. Albumen was high in moisture (87.46-87.99%) and very low in crude fat (0.09-0.13%), which was quite different from yolk. Yolk showed relatively low level of moisture (49.71-50.42%) and high levels of fat (31.48-32.32%), crude protein (15.12-15.99%) and crude ash (1.53-1.86%). No species difference in the proximate compositions of albumen and yolk was found except in crude ash content of albumen.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• 한국식품조리과학회지
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• 제1권1호
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• pp.8-17
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• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

• Asian-Australasian Journal of Animal Sciences
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• 제27권6호
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• pp.880-885
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• 2014

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

• 기술사
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• 제34권3호
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• pp.68-73
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• 2001

This study was conducted to investigate the possible use of Mulberry leaf as a functional supplement for Mulberry leaves. Chemical characteristics of mulberry leaf were investigated in eleven mulberry varieties, including Suwon, Chongil, Gumseol, Sugae, Yongchun, Hongol, Daeryk, Kaerang, Donae, Chungol and Kuksang20 varieties. The chemical compositions of minerals, amino acids, rutin as flavonol glucoside were analyzed by AOAC methods, HPLC method, amino acid analyzer, respectively. The results are as follows: In case of KukSang Mulberry leaf with spring harvest, the content of general components was crude protein 16.28%, carbohydrate 69.12%, crude fiber 9.15%, crude ash 8.44% and crude fat 2.57% respectively. It is noteworthy that ferrious content of KukSang mulberry leaves contains twice as great as that in other variety of mulberry leaves. The content of alanine was the highest among amino acids in all variety mulberry leaf. Spring leaf contain more utin content than fall leaf, among the variety, spring HongAll leaf rutin contain 260mg/100g as higher than that of fall ChungAll leaf 70mg/100g).

• 한국식생활문화학회지
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• 제32권6호
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• pp.576-582
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• 2017

This study investigated the substitution of beet powder for rice flour in julpyun recipes with amounts of 0, 1, 3, and 5%. The beet powder had a moisture content, crude protein content, crude fat content, crude ash content, crude dietary fiber content, DPPH radical scavenging activity and total phenol content of 18.90, 1.37, 0.17, 0.91, 3.65, 12.03%, and 87.63 mg, respectively. The moisture content decreased with increasing beet powder content. The pH, DPPH and total phenol content increased with increasing beet powder content. The chromaticity measurement result showed that the 'L' and 'b' of julpyun decreased with increasing beet powder content, but 'a' increased. The texture measurement result showed that the hardness, cohesiveness and chewiness of julpyun increased with increasing beet powder content, but the springiness decreased. The adhesiveness was similar regardless of the beet powder content. The overall preference scores showed a high overall acceptability for julpyun made with 3% beet powder.

• 한국식품영양학회지
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• 제11권5호
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• pp.475-481
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• 1998

This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4$\pm$2$^{\circ}C$. The physic chemical properties of press hams were analyzed during storage 60 days at 4$^{\circ}C$. The contents of moisture(71.3%) and crude protein (23.4%) of low press ham were higher than those of other products, and crude fat content (2.8%) was remarkably lower(p<0.5). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness (70.2 dyne/cm), springiness(85%), chewiness(0.49kg), gumminess (2.0kg) and brittleness (0.7kg) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superor.

• 한국조리학회지
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• 제22권7호
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• pp.100-111
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• 2016

본 연구에서는 토마토소스 제조 시 일반적으로 사용되고 있는 루(roux)를 대신하여 멥쌀가루, 찹쌀가루, 감자전분, 타피오카전분을 농후제로 사용한 토마토소스를 제조하였고, 일반성분 및 칼로리, 색도, 염도, 가용성 고형분 및 환원당, 점도 및 관능검사를 실시하여 토마토소스에 가장 적합한 농후제를 밝혀내고자 하였으며, 그 결과 토마토소스를 제조할 때 기존의 루 대신에 감자전분이나 타피오카전분을 사용하였을 경우, 관능적 기호도가 더 높아졌음을 알 수 있었다. 또한 저지방, 저열량의 토마토소스를 제조할 수 있으므로 최근 고지방, 고열량 식품을 기피하는 추세에 알맞은 토마토소스를 제조할 수 있음이 확인되었다. 추후에는 전분을 농후제로 사용한 토마토소스를 조리적으로 접목하여 관능적 특성을 연구하여 그 이용도를 높이는 연구가 진행되어야 할 것이다.