• Korean journal of food and cookery science
• /
• v.30 no.1
• /
• pp.1-10
• /
• 2014

To evaluate the effect of dried barley sprout powder on muffins, muffins were made after they had been supplemented with barley sprout powder (0, 10, 20 and 30%(all w/w)). The moisture content, crude protein and crude lipid were reduced with an increase in barley sprout powder. The content of crude ash and crude fiber in the control group was significantly lower than those of the samples with barley sprout powder. The pH in the sample with barley sprout powder was lower than that of the control group. The highest specific gravity in the group with 30% of barley sprout powder was 0.84. No significant weight and baking loss rate changes were observed. The sample with no barley sprout powder showed the highest volume. The sample with 30% of barley sprout powder showed the highest uniformity. In color, the L-value and a-value of the control group were significantly higher than those of the other groups. Hardness, gumminess and chewiness of the control group showed the lowest value rather than the other groups. Springness and cohesiveness of the control group were significantly higher than those of the other groups. Crumb color, grass odor and bitter taste showed significant difference among groups. Acceptance of appearance, flavor, taste and total acceptability of groups with 10% and 20% of barley sprout powder did not show any significant difference when compared to the control group. Based on the above results, less than 20% of barley sprout powder would be proper to make muffins.

• Microbiology and Biotechnology Letters
• /
• v.25 no.6
• /
• pp.623-629
• /
• 1997

The studies of isolation and physiological characteristics of mesophilic or thermophilic bacteria from thermophilic oxic process (TOP) treating Chinese restaurant wastes were conducted. Chinese restaurant wastes were consist of moisture; 75.8%, solids; 24.2% and ash; 0.49%. The volatile solid was about 99% of total dry solids. In wastes used in this experiment, there was content of crude protein; 4.47%, crude lipid; 3.56%, free sugar, 0.4% , crude starch; 10.34% and crude fiber 3.14%, respectively. And then it has about 4,970 kcal/kg-dry solid of Chinese restaurant wastes. From TOP treating the chinese restaurant wastes, 37 strains of mesophilic or thermophilic bacteria were primarily isolated using medium used for the isolation and among them 6 strains of thermophilic and 7 strains of mesophilic bacteria were selected by testing the activities of amylase, cellulase, protease and lipase. TB-1, TB-9 as thermophilic bacteria and MB-15-1, 15-2, MB23 as mesophilic bacteria having strong enzyme activity were selected among isolated strains. All selected strains reduced nitrate to nitrite and they utilized glucose, manose, manitol, and maltose as carbon source. From these MB15-2 was identified as Bacillus cereus, TB1, Bacillus licheniformis and TB9; Bacillus schlegelii.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.5
• /
• pp.473-480
• /
• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.231-235
• /
• 2008

To investigate the effects on the bread added with $0{\sim}5%$ of Poria cocos Wolf powder (PP), and analyzed dough rasing power, gluten content, RVA, and properties of bread added powder of Poria cocos Wolf. Powder of white Poria cocos Wolf were contented moisture, 7.67, crude protein, 0.61, crude lipid, 0.58, crude ash, 032, and crude fiber 0.30. Dough rasing power were decreased by low intial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and as reveal through RVA. Breakdown and gluten contents of dough decreased by power of Poria cocos Wolf. Color and scanning electron microscope of bread wasn't significantly different when Poria cocos Wolf powder was added up to 5 percent.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.1
• /
• pp.19-26
• /
• 2016

Mulberry (oddi) is one of the most popular functional foods with many physiological components. This study investigated and compared the nutritional compositions and physiological activities of four mulberry fruits from Morus albo L. including Cheongilppong, Iksuppong, Suwonppong and Cheongsuppong (a new cultivar from Chungcheongbuk-do). To analyze the nutrient contents, mulberry fruits were freeze-dried. The results showed that the proximate compositions of the four mulberry cultivars ranged from 9.61~14.11% for moisture, 8.28~11.90% for crude protein, 3.70~4.86% for crude ash, 4.28~5.54% for crude lipid and 7.46~10.78% for crude fiber. The above proximate contents of mulberry cultivars were not significantly different. However, Cheongsuppong had the highest content of reducing sugar, 74.7%. Chungsuppong and Iksuppong showed higher contents of total polyphenol and anthocyanin than other mulberry cultivars, while all mulberry cultivars showed high antioxidant activities. Hypoglycemic effect had a slightly higher level in Suwonppong and Cheongsuppong than in the other samples. Taken together, the new cultivar "Cheongsu" oddi can be suggested as a potential source of functional food.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.363-369
• /
• 2003

In this study, cell cracker method as a non-collision method was evaluated for the possibility of new red ginseng grinding technique. The moisture contents were 3.16% for the powder pulverized by hammer mill (group A) and 6.30% for the powder produced by cell cracker (group B), and the difference between both groups was significant, The contents of other component such as ash, crude lipid, reducing sugar, total sugar, acidic polysaccharide, crude fiber and crude protein between both groups were not significant. There were no significant differences in phenolic compound, fatty acid, amino acid, free sugar, crude saponin and ginsenosid contents between both groups. And also the contents of mineral components were evaluated to determine the incorporation of red ginseng powder during grinding, and also the differences of those between both groups were not significant.

• The Korean Journal of Community Living Science
• /
• v.21 no.4
• /
• pp.529-537
• /
• 2010

To evaluate the effect of pomegranate powder on rice dasik, pomegranate dasik was prepared after supplementation with pomegranate powder(0, 5, 10, 15 and 20%(all w/w)). The proximate components of pomegranate powder was 9.98% moisture content, 1.54% crude protein, 3.50% crude lipid, 16.00% crude fiber and 4.84% crude ash. The moisture content of samples showed no significant difference. The pH values in samples with the pomegranate powder were lower than that of the control group and pH values were significantly decreased with increased pomegranate powder(p<0.05). The lightness(L-value) was significantly decreased as pomegranate powder increased(p<0.05). Redness(a-value) was increased as pomegranate powder increased until 10%. However redness was decreased in samples with more than 15% pomegranate powder. The yellowness(b-value) decreased significantly with the amount of increased pomegranate powder(p<0.05). In the mechanical evaluation, hardness in the groups with pomegranate powder decreased significantly (p<0.05). Adhesiveness was decreased with increased pomegranate powder. Springness in groups with more than 15% pomegranate powder was higher than that of the control group. Cohesiveness and chewiness in groups with pomegranate powder were higher than that of the control group. But no significant difference in gumminess among groups was found. The intensity of color, odor and astringency of dasik with pomegranate powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of taste and overall acceptability significantly increased as pomegranate powder increased(p<0.05). In conclusion, rice disik with 5% of pomegranate powder would be most proper in taste and overall acceptability.

• Korean journal of food and cookery science
• /
• v.21 no.3 s.87
• /
• pp.354-359
• /
• 2005

To investigate the physiological activities and development of tangerine peel tea, we examined the antioxidant effect of tangerine peel tea and determined the physicochernical characteristics including proximate composition, mineral contents, color values and sensory evaluation. The wet weight composition of tangerine peel tea was $61.6\pm0.3mg$ of crude carbohydrate, $15.0\pm20mg$ of crude lipid, $8.3\pm2.1mg$ of crude Protein and $7.6\pm0.1mg$ of crude ash. The pH of tnagerine peel tea decreased with increasing preparation temperature. The Hunter color values (L and a values) generally increased with increasing preparation temperature. Total phenolic contents of tangerine peel tea were $16.0 mg\%\;at\;60^{\circ}\;18.9mg\%\;at\;80^{\circ}C\;and\;20.9m\%\;at\;100^{\circ}C$. As the preparation temperature of tangerine peel tea increased, the radical scavenging activity (DPPH) also increased obviously. In the sensory evaluation, the tangerine peel tea prepared with 1 g at $80^{\circ}C$ obtained the best result with high scores in overall acceptability.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.717-720
• /
• 1998

Some physico-chemical components of Chinese water chestnut were analysed to provide fundamental data for water chestnut processing and products development. The contents of moisture, crude protein, crude lipid, crude ash, crude fiber and carbohydrate of Chinese water chestnut were 79.40%, 1.74%, 0.06%, 1.10%, 0.60% and 17.71% respectively. Free sugars identified in Chinese water chestnut juice were sucrose 8.58%, glucose 1.64% and fructose 1.58% as major component and maltose as trace component. The proportion of major free sugars to total soluble solid content of juice was about 66.0%. Potassium content in Chinese water chestnut was 408.57 mg% as major mineral, iron and manganese content were 0.21 mg% and 0.08 mg% as minor mineral. $Vitamin\;B_1$ and C content were $31.2\;{\mu}g/100\;g$ and trace respectively. Organoleptic properties of Chinese water chestnut were fresh fruit odor and sweet taste as main flavor. Though water chestnut was boiled for 20 min, crunchy texture of flesh was almost maintained.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.4
• /
• pp.717-720
• /
• 2001

Chemical compositions and physiological activities of Platycodon grandiflorum roots grown for 4 and 24 years were investigated. Chemical compositions of P. grandiflorum roots grown for 24 years were moisture 82.7%, crude protein 1.6%, crude lipid 2.1% crude ash 0.7%. total sugar 6.0% total dietary fiber 2.3% crude saponin 3.4mg% and ascorbic acid 3.0 mg%. Contents of each components in 24 years old roots were higher than that in 4 years old roots and the most abundant mineral was potassium being 879.9mg/kg. Physiological activities of solvent extract from P. grandiflorum roots grown for 4 and 24 years were high in order of ethanol methanol and water extract. The electron-donating abilities and nitrite-scavenging effect of solvent extract of 24 years were high in order of ethanol methanol and water extract. The electron-donating abilities and nitrite-scavenging effect of solvent extract of 24 years old roots were higher than those of 4 years of old roots in the range of 10~40% respectively.