• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.219-224
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• 1983

This experiment was undertaken to investigate the effect of black pepper (BP) added to food on a living body and to determine the growth rate, digestibility, weight of organs, composition of blood and liver in the rat. Fifty-six male rats of Sprague-Dawley strain, weight $120{\pm}10g$, were divided into 4 groups and were fed ad libitum for 8 weeks. Experimental diets were divided into 4 groups. Each groups were separately added 0%, 0.5%, 2.0% and 5.0% of BP level. The results obtained are summarized as follows. The highest net weight of liver and heart generally increased according to increasing amount of BP and that of spleen and lung were not significantly different. Kidney weight was significantly higher in the group of containing 5.0% BP. Serum GOT and GPT were not significant, serum glucose was significantly lower in the group of containing 5.0% BP, and serum cholesterol was significantly higher in the group of containing 5.0% BP. Total serum protein decreased gradually as the amount of BP increased, but albumin and globulin were nor affect. Serum Na and K were not significant, but serum Ca and P were decreased as the amount of BP was increased. Liver crude lipid and crude protein were not affect. In fatty acid composition, arachidonic acid was significantly lower in the group of containing 5.0% BP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.362-366
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• 2008

This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.189-195
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• 1983

Changes of lipid composition in the Improvement-Meju inoculated with Aspergillus oryzae were examined. To investigate those changes systematically, silicic acid column chromatography was used for analysis of glycolipid, neutral lipid, phospholipid, and gas chromatography to examine the change of those fatty acid content. Following results were obtained. The lipid fraction obtained from soaked soybean and cooked soybean were mainly composed of about 93~94% neutral lipid, whereas phospholipid and glycolipid was 4.0~5.0%, 2.0~2.1% level, respectively. During meju incuvation period, neutral lipid decreased gradually, but glycolipid and phospholipid increased. Among the nonpolar lipids prepared from cooked soybean and soaked soybean, triglyceride content was mainly composed of 88~89%, and the content of sterol ester, free fatty acid, diglyceride and sterol was higher in soaked soybean than in cooked soybean. During meju incuvation period, triglyceride content decreased remarkablely, whereas content of sterol ester, free fatty acid and diglyceride increased gradually. From the soaked soybean and the cooked soybean, the fatty acids content of crude lipid, neutral lipid, glycolipid and phospholipid were composed of linoleic acid 54~70%, oleic acid 20.0~22.6%, palmitic acid 11.0~12.4%, linolenic acid 6.0~7.8% and stearic acid 3.4~4.3% in turn and myristic acid showed the trace, palmitic acid was a little higher in glycolipid and phospholipid than in crude lipid and neutral lipid. During meju incuvation period, the change of fatty acid content showed linoleic acid and linolenic acid reduction gradually in the neutral lipid, glycolipid and phospholipid. On the other hand, palmitic acid, stearic acid and oleic acid increased gradually, the maximum value was at the 4-days. The change of glycolipid fatty acid and phospholipid fatty acid was examined. 9-kinds including traced 3-kinds was detected. It was supposed that traced 2-kinks was occurred for incuvation, and those are the matter investigating in the future.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.137-142
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• 2000

Cultured juvenile black rockfish, Sebastes schiegeli as a seed for sen ranching project were compared with the similar size of wild fish. Wild fish were analyzed and compared with cultured fish in body indices, and moisture, crude protein, lipid, ash, many kinds of amino acids and various minerals in the whole-body of juvenile rockfish from three different populations. There were significant (P<0.05) differences in the moisture, crude lipid, and ash in the whole-body of fish among three different populations; the moisture content of wild fish was higher than that of both cultured fish. The lipid content in wild and tank cultured fish was lowest and highest, respectively; The lipid content of fish cultured in embanked system was intermediate values. The condition factor (CE), hepatosomatic index (HSI), and intraperitoneal fat (IPE) of fish cultured in tank system and embanked system were significantly (P<0.05) higher than those of wild fish. But fish cultured in tank system produced similar intestinosomatic index (ISI) and muscle ratio (MR) values as the wild fish. There were significant differences in asparatic acid, glutamic acid, isoleucine, leucine, lysine, phenylalanine, threonine, valine of whole-body fish cultured by different methods; the wild fish was highest in these amino acids, followed by fish cultured in embanked system and then fish cultured in tank system. There were also significant differences in Ca, P, Mg, Mn, Zn of whole-body fish cultured by different methods: wild fish and fish cultured in tank system produced highest in Ca, P, Mg, Zn and lowest in Mn, respectively. There were significant differences in moisture, crude lipid, ash, many kinds of amino acids, several minerals, CE, HSI, UE, and ISI among the three juvenile populations; whole-body of wild fish showed higher in moisture, ash, asparatic acid, glutamic acid, isoleucine, leucine, Iysine, phenylalanine, threonine, valine, Ca, P, Mg, and Zn than fish cultured in embanked system, while they showed lower in the rest of the nutritious parameters studied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.223-228
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• 1985

This experiment was designed to investigate the effect of dietary fibers on serum and liver lipids of cholesterol-fed rats. Forty-two male rats of Sprague-Dawley strain weighed $145{\pm}10\;g$ were divided into 6 groups, each group receiving a different diet for 6 weeks, i.e., basal diet, basal diet plus 0.5% cholesterol without fiber, basal diet plus 0.5% cholesterol and 5% pectin, basal diet plus 0.5% cholesterol and 5% agar, basal diet plus 0.5% cholesterol and 5% pectin plus tannic acid mixture and basal diet plus 0.5% cholesterol and 5% tannic acid. The lowest net weight gain and digestibility were found in 5% tannic acid-containing group. The weight of kidney, heart and lung was significant by different, however, those of liver and spleen was not significantly different among the groups tested. GOT and GPT of serum were significantly higher in 0.5% cholesterol-containing group without fiber, whereas those of 5% pectin-containing group were significantly lower. Highest total serum protein content was found in 0.5% cholesterol-containing group without fiber. However, albumin and A/G ratio were not significant. The content of total lipid and cholesterol in serum were not significant by different among the groups studied, whereas crude lipid contents of liver in 5% tannic acid and pectin plus tannic acid-containing groups were significantly lower. Cholesterol content in the liver was significantly lower in 5% tannic acid-containing group. Crude lipid and sterol content of feces were significantly higher in 5% pectin-containing group.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.335-341
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• 2003

The physicochemical characteristics and chemical compositions of six Korean traditional soybeans were studied namely, cheongtae, seoritae, jinjoori, subaktae, yutae and huktae. The characteristics of imported soybean were also investigated for comparison. The average weight of one hundred-seed for huktae, which is normally used as nutritional supplement by adding to rice during cooking, was 43.1 g. The average whole length and long and short width for six varieties of the bean were $5.68{\sim}10.15\;mm$, $5.10{\sim}9.33\;mm$ and $4.30{\sim}7.48\;mm$, respectively. Color of cheongtae and subaktae were green, while that of seoritae, jinjoori, and huktae were black with yutae having yellow seed coat. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of $8.5{\sim}11.5%$, $14.0{\sim}20.8%$, $38.0{\sim}49.2%$ and $4.2{\sim}5.0%$, respectively, showing differences among cultivars. Methionine, cysteine and histidine were the minor components of soybean protein and percentage of methionine to the total proteins showed significant varietal differences. Subaktae contained the highest content of methionine with 4.0 mg/g protein, while jinjoori the lowest with 1.8 mg/g protein. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 80% of total fatty acids. Cultivar yutae had higher content of neutral lipid but lower content of glycolipid and phospholipid. Among the fatty acids, content of linoleic acid were the highest $(41.4{\sim}54%)$ and ratios of unsaturated fatty acid to the total fatty acid was $82.7{\sim}85.2%$. The main fatty acid of neutral lipid, glycolipid, and phospholipid was linoleic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.207-211
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• 1983

An attempt was made to find out the possibility of utilizing water-melon seed as resources of food fats and protein. The water-melon seed contained 40.40% of crude fat and 28.36% of crude protein. The lipid fraction obtained by silicic acid column chromatography was composed of about 97.35% neutral lipid, and the main components of neutral lipid by thin layer chromatography were triglyceride(50.40%), diglyceride(21.84%) and sterol(11.48%). The predominant fatty acids of total and major lipid classes were linoleic acid(55.30-67.85%), palmitic acid(12.07-28.12%) and oleic acid(9.06-16.40%), whereas stearic acid and linolenic acid were detected as small amounts. The salt soluble protein of watermelon seed was highly dispersible in 0.02M sodium phosphate buffer containing about 0.7M $MgSO_4$, and the extractability of seed protein was about 27%. Glutamic acid and arginine were major amino acids, and the essential amino acids such as lysine, threonine, valine, methionine, isoleucine, leucine and phenylalanine were also detected. The electrophoretic analysis showed 6 bands in water-melon seed protein, and the collection rate of the main protein fraction purified by sephadex G-100 and G-200 was 52.4%. The amino acids of the main fraction protein were also mainly composed of glutamic acid and arginine. The molecular weight for the main protein of the water-melon seed was estimated to be 120,000.

• Korean Journal of Human Ecology
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• v.22 no.5
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• pp.519-528
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• 2013

To evaluate the effect of Ulmus devidiana powder, muffins with Ulmus devidiana powder were made after supplementation with Ulmus devidiana powder(0, 5, 10 and 15%(all w/w)). Proximate composition of Ulmus devidiana powder was 7.49% moisture, 2.33% crude protein, 0.84% crude lipid, 66.74% carbohydrate, 14.09% crude fiber and 8.5% crude ash. The sample with 15% of Ulmus devidiana powder showed significantly lower volume compared to other groups. The symmetry of the sample with 5% of Ulmus devidiana powder was significantly lower than that of control group. No significant uniformity changes were observed. The height and baking loss rate of muffins with 15% Ulmus devidiana powder showed lower than that of other groups. But the weight of muffins with 15% Ulmus devidiana powder showed heavier than that of other groups. In color, L value and b value of muffins were decreased as the increase of the Ulmus devidiana powder. a value of muffins with Ulmus devidiana powder were higher than that of the control group. Hardness, gumminess and chewiness of groups with Ulmus devidiana powder were increased significantly as the increase of the amount of Ulmus devidiana powder. No changes of springness and cohesiveness were observed. Color, hardness, root odor and bitter taste intensity increased significantly with the increased addition of Ulmus devidiana powder. Acceptance of appearance, taste and overall acceptability of groups with 10% of Ulmus devidiana powder were significantly higher than that of the control group. As a result, 10% of Ulmus devidiana powder will be ideal to make muffins.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.158-163
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• 1995

This study was surveyed and compiled the contribution about acorn in korea .the physico-chemical properties of acorn and acorn starch. preparation of acorn starch and elimination of the acorn tannin, the rheological properties of acorn starch gel. Nutrition of acorn and antioxidative activity of tannin in acorn extract. The result obtained were as follow. 1. The chemical compositions of acorn were water 6.5∼13.7%, crude ash 1.9∼3.4%, crude fat 1.1∼5.0%, crude protein 5.8∼7.8%, crude fiber 2.1∼3.6%, N-free extract 71∼77.5%, total tannin 4.6∼9.3%, Ca 92.7∼460.9mg%, p 80.0∼740.9mg%, Na 66.2∼93.9 mg%, and K 867.9∼983.1mg%. 2. The acorn tannin was extracted with water, acetone, and ethanol. The generation method was wash SE settling method with water. 3. The shape of acorn starch granule was rounded triangular and some elliptical, rasing power 12.4∼12.5, Blue value 0.43∼0.47, Alkali number 10.8∼11.3, Amount of Arnylose 28.8∼30.50% Tannin contents on the initial go tim-zation temperature of acorn starch were not influenced but maximum and cooling viscosity o the acorn starch were decreased. 4. Nutritional effect and diet absorption rate were not influence, by rice and 20% T-A(elimination of tannin from the acorn) mixed diet, and the content of lipid in s rum were not influenced by rice 40% and T-A (elimination of tannin from the acorn) mixed diet. 5. jallic acid, digallic acid, gallotannin were contained in acorn powder extract. The main antioxidative : stlvity was speculated due to the gallic acid.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.223-228
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• 2009

The principal objective of this study was to determine the available components in different varieties of Discorea spp. The Discorea spp. samples were divided into three groups by variety. The three groups were divided into Jangma(D. batatas Decaisne), Danma(D. japonica Decaisne), and Doonggunma(D. opposita Thumb), and then assessed with regard to the content of proximate compositions, minerals, sugars, crude saponin, and diosgenin. No substantial differences were noted to exist among samples in terms of carbohydrate and crude protein contents. The crude lipid contents were detected in the following order : Danma(D. japonica Decaisne, $0.71{\pm}0.15%$) > Jangma(D. batatas Decaisne, $0.65{\pm}10.12%$) > Doonggunma (D. opposita Thumb, $0.49{\pm}0.10%$). The Danma(D. japonica Decaisne) samples were determined to harbor the highest K($2.07{\pm}0.91%$), Ca($0.21{\pm}0.12%$), Fe($110.7{\pm}0.0$ mg/kg), Mn($20.6{\pm}3.4$ mg/kg) and Zn($31.2{\pm}3.9$ mg/kg) contents among all tested samples. The predominant sugar components in all samples were mannose($70.7{\pm}1.3{\sim}80.5{\pm}1.5%$), glucose($18.2{\pm}1.2{\sim}28.3{\pm}2.5%$) and sucrose($60.3{\pm}3.7{\sim}83.6{\pm}6.5%$). The crude saponin and diosgenin contents for Jangma(D. batatas Decaisne), Danma(D. japonica Decaisne) and Doonggunma(D. opposita Thumb) varieties were : $1.7{\pm}0.4%$, $3.9{\pm}0.8%$ and $3.2{\pm}0.7%$, and $13.59{\pm}1.74$ mg/g, $14.25{\pm}1.60$ mg/g and $18.00{\pm}1.92$ mg/g, respectively.