• 한국가금학회지
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• 제22권3호
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• pp.133-144
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• 1995

One metabolism trial(Experiment I) and another respiration trial(Experiment II) were conducted to investigate the effects of dietary fiber supplementation(20% wheat bran) on the water balance, blood acid-base balance, body temperature, and metabolic rate of heat-stressed adult roosters. In Experiment I, twenty 20-wk-old SCWL roosters(BW 1.6 kg) were randomly alloted to 4 treatments with 5 birds per treatment and one per replicate. The 4 treatments were consisted of two temperature(21~22˚C vs. 34~35˚C) and two dietary fiber treatment(0% and 20% wheat bran), making Experiment I a 2x2 factorial. After 4 d of preliminary period, birds we subjected to 3-d collection period. Sixteen 20-wk-old SCWL roosters(BW 1.6 kg) were employed Experiment H, with two temperature(21~22˚C vs. 34~35˚C) and two wheat bran levels(0% and 20%). Brids were housed in individual metabolism cages under normal temperature(21~22˚C), at fed one of the experimental diet. After 4 d of preliminary period, a respiration trial with open-circuit gravimetric respiratory apparatus was carried out for each bird for 6 h, one by one, normal(20~21˚C) and hot(34~35˚C) temperatures. The ANOVA test and comparisons among treatment means were done at 5% probability level for both experiments. Results obtained from Experiment I and, II were summarized as follows, 1.The amounts of DM intake and excretion were significantly(P<.05) decreased by heat stress. The DM intake was not affected by the addition of 20% wheat bran, however, the amount of DM excretion was significantly increased by the high fiber diet. Thus, the DM metabolizability decreased significantly by the addition of 20% wheat bran. 2. The heat-stressed roosters increased the water intake and excreta moisture content significantly. Although not significant, the water intake tended to increase in roosters fed the 20% wheat bran diet. 3. The amounts of total water input and evaporative water loss were increased significantly by heat stress, and the addition of 20% wheat bran did not exert any influence on the total water input and evaporative water loss. However, roosters fed the 20% wheat bran diet increased the excreta water output significantly. 4. Neither the heat stress nor the dietary fiber did affect the blood pH, pCO2, and HCO$_3$- significantly. 5. The body temperature increased significantly by the heat stress. However, the high fiber deit failed to decrease the body temperature. 6. The heat-stressed roosters decreased the 02 consumption and C0$_2$ production, and increased the evaporative water loss significantly. However, the high fiber diet did not exert any infulence in this regard. It appears that the beneficial effect, if any, of high fibrous diet during heat stress episode may be due to the increased heat loss through the enhanced excreta water.

• 한국식품조리과학회지
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• 제30권5호
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• pp.564-572
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• 2014

This study was conducted to analyze the contents in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to identify the current contents. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found in most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28 mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They had higher contents of both TDF and amino acids. The results of the study can serve as a fundamental source of information in DF and amino acids for diet planning.

• 생명과학회지
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• 제5권1호
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• pp.26-32
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• 1995

The antimutagenic effects of insoluble dietary fibers(IDF) extracted from some green-yellow vegetables(kale, carrot, spinach, broccoli and soybean sprout) and soybean by binding the carcinogens of MeIQ (2-amino-3,4- dimethyl-imidazo(4,5-f) quinoline) and Trp-P-2(3-amino-1-methyl-5H-pyrido[4,3-b] indole) in Salmonella tylhimirium TA100 and TA98 were studied. All of the insoluble dietary fiber samples which binded MeIQ exhibited high antimutagenic effects by removing the mutagen. Among the samples, IDFs from kale and soybean showed strong binding capacity fo the carcinogen and revealed about 90% of the antimutagenic activity. the IDF samples showed somewhat lower binding capacity to the Trp-p-2. The lignin which extracted from kale, soybean and carrot, and the cellulose strongly removed the mutagenicity of MeIQ by the binding. Among the samples, the level of lignin in kale revealed the highest(about 10%), and it seemed that the higher content of lignin in kale is one of the reasons to increase its antimutagenic effect.

• 한국식생활문화학회지
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• 제26권4호
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• pp.400-408
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• 2011

This study was performed to analyze the retarded degree of Garaetteok retrogradation added with different ratios 0-15% (w/w) of apple pomace dietary fiber powder (DFP). SEM (${\times}$500) showed that air cell size on the Garaetteok surface increased as DFP content increased, whereas control had a compact structure without air cells. The degrees of Garaetteok retrogradation after 3 days at 4 and 25$^{\circ}C$ by ${\alpha}$-amylase iodine method were 57.44 and 41.55% for control, respectively. On the other hand, those of 15% DFP Garaetteok were 28.38 and 15.05%, respectively. Enthalpy changes (${\Delta}$E) by DSC of control, 10 and 20% DFP Garaetteok after 3 days of storage at 4$^{\circ}C$ were 4.41, 4.17, and 3.80 J/g, respectively, whereas those at 25$^{\circ}C$ were 2.14, 1.04, and 0.72 J/g. Hardness of 15% DFP Garaetteok was around 48% compared to that of control after 3 days of storage at 25$^{\circ}C$. Increasing DFP content from 0 to 15% decreased L color value from 86.2 to 55.1, whereas a and b values increased from -1.9 to 8.9 and from 5.3 to 20.8, respectively. In a sensory intensity test, hardnesses of 15% DEP Garaetteok were significantly different at 1 and 0.1% compared to those of control after production and followed by storage for 3 days at 4$^{\circ}C$, respectively.

• 한국식품조리과학회지
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• 제33권2호
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• pp.155-161
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• 2017

Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.

• 한국식품저장유통학회지
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• 제13권5호
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• pp.655-660
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• 2006

유기재배법이 배추의 화학적 품질특성에 미치는 영향을 규명하기 위하여, 유기와 일반 재배 배추의 영양 및 기능성성분의 함량을 각각 비교분석 하였다. 일반성분 중 수분은 유기농 배추보다 일반배추에서 높은 함량을 나타내었으나 조단백질, 조지방, 탄수화물 및 조회분은 일반배추보다 유기농배추에서 높은 함량을 나타내었다. 수용성 및 불용성식이섬유, ascorbic acid 및 dehydroascorbic acid, chlorophyll a 및 b, carotenoid 등의 각 함량은 일반배추보다 유기농배추에서 높게 나타났다. 무기질 중 칼륨함량은 유기농배추보다 일반배추에서 높았으나 칼슘, 인, 철, 마그네슘, 황 및 아연의 함량은 일반배추보다 유기농배추에서 높게 나타났다. 유리당인 fructose, glucose 및 sucrose의 각 함량은 유기농배추에서 높았으나 유기산인 malic acid와 citric acid의 함량은 유기농배추에서 낮게 나타났다.

• 한국작물학회지
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• 제56권1호
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• pp.29-34
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• 2011

전통식품인 콩나물의 고부가가치화를 위한 우량 나물콩 품종 육성의 기초 자료를 제공하고자 특성이 다른 5종의 장려품종 나물콩으로 재배한 콩나물의 지방산 및 식이섬유 함량을 분석한 결과는 다음과 같다. 1. 생콩나물과 데친 콩나물의 지방산 조성은 큰 차이가 없어 가열 처리가 지방산 조성에는 영향을 끼치지 못하였다. 2. 전체 콩나물과 콩나물의 자엽 부위 지방산 조성은 원료콩과 비슷하였으나 배축 부위는 원료콩에 비해 포화지방산 함량이 높았으며 변이도 자엽 부위보다 컸다. 3. 가열 처리된 콩나물이 생콩나물보다 식이섬유 함량이 높았다. 4. 지방산 조성과 식이섬유 함량은 품종별로 차이가 있었다.

• 한국식품영양과학회지
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• 제30권5호
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• pp.900-905
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• 2001

본 연구에서는 들깨의 불용성 및 수용성 식이 섬유소의 함량을 측정하였으며 들깨의 methanol 추출물, hexane 추출물, MSF 및 식이 섬유소를 추출하여 항돌연변이 효과를 관찰하였다. 들깨의 총 식이 섬유소의 함량은 신선물인 경우 17.2%였고 건조물인 경우 18.2%였으며 이 가운데 94%가 불용성식이 섬유소였다. 들깨의 용매 추출물 중에서 methanol 추출물과 MSF는 AFB$_{1}$에 의해 유발된 돌연변이를 상당히 억제시켰으며 methanol 추출물과 MSF를 2.5mg/assay 첨가군에서 각각 91%와 87%의 억제효과를 나타내었다. 그러나 같은 농도에서 SDF의 첨가군은 억제효과가 나타나지 않았고 hexane 추출물은 20%의 억제효과를 나타내었다. 한편 직접 돌연변이원인 MNNG를 돌연변이원으로 사용한 경우에 항돌연변이 효과는 크게 나타나지 않았다. 즉 SDF를 1.25mg/assay 첨가한 군은 17%, MSF 2.5mg/assay 첨가군은 27%의 저해율을 보였을 뿐 methanol과 hexane 추출물 첨가군은 억제효과를 나타내지 않았다. 따라서 들깨의 용매 추출물은 간접 돌연변이원에 의한 돌연변이성을 억제시키는 것을 알수 있었다. 또한 불용성 식이 섬유소의 경우 Trp-P-2에 의해 유발된 돌연변이를 다소(13~18%)억제 하는것을 알 수 있다.

• 한국식품영양과학회지
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• 제22권1호
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• pp.53-57
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• 1993

국내 김치류 가운데 향토식품으로서 연구개발의 필요성이 있는 갓의 비휘발성 유기산, 무기질, 지방산조성 및 섬유소 등에 대한 성분분석 결과는 비휘발성 유기산은 잎줄기보다 잎에 많았으며, 특히 malic acid의 함량이 79.lmg%로서 가장 높았고, citric acid는 23.7mg%로서 잎의 함량이 잎줄기보다 4배 정도 더 많았다. 잎과 잎줄기의 무기질은 칼슘(143.7, 81.3mg%)과 마그네슘(22.7, 14.5 mg%)이 높게 나타났으며, 대체로 잎의 무기질함량은 잎줄기에 비하여 1~1.8배 정도 많았다. 특히 철 (6.9, 7.3mg%)은 다른 십자화과 채소에 비하여 상당히 많았다. 총지질을 구성하는 지방산 조성은 $\alpha$-linolenic acid, palmitic acid 그리고 linoleic acid가 대부분을 차지하며, 불포화지방산의 함량이 포화지방산에 비하여 3.7배 많으며, 잎과 잎줄기의 P/S비율이 각각 4.1과 2.9로서 잎이 1.4배 높았다. 식이성 섬유질 중 펙틴질에 있어서 잎과 잎줄기의 알코올불용성성분 (AIS)은 9.4및 6.7%로서 잎의 AIS함량이 1.4배 많았으며, 잎과 줄기에서 공통적으로 AIS는 열수수용성펙틴(HWSP), 인산염가용성펙틴(HXSP), 염산가용성펙틴(HSP)이 4.1 : 2.8 : 1의 비로 구성되며, HXSP와 HSP의 함량이 크게 차이를 보였다. 또한 총 식이성섬유질의 함량은 잎과 잎줄기에서 각각 1.2와 2.8%를 함유하며, ADF에 비하여 NDF함량이 많았으며, 리그닌이 가장 적었다. 셀루로스는 헤미셀루로스에 비하여 2.1배 많았으며, 대체로 잎줄기에는 잎에 비하여 각 식이성 섬유소의 함량이 약간씩 높았다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1006-1012
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• 1997

To observe the food quality of Baik-kimchi which is known as a watery Chinese cabbage pickles without fish sauce and red pepper paste, the changes of dietary fibers and pectic substances during fermentation at 5$^{\circ}C$ and $25^{\circ}C$ were studied. Baik-kimchi fermented at $25^{\circ}C$ showed a greater changes in pH and acidity than those of 5$^{\circ}C$ during storage. Ripened Baik-kimchi products fermented at 5$^{\circ}C$ could be prepared on 9~12 days of fermentation, and those had a pH range from 4.25 to 4.40 and acidity of 0.34~0.53. But in the case of $25^{\circ}C$ fermentation, Baik-kimchi ripened for 3 days showed a pH of 4.02 and acidity of 0.54. The pH and acidity of the Baik-kimchi juice changed more rapidly than those of the Baik-kimchi solid regardless of fermentation temperatures. The content of soluble dietary fiber(SDF) was ranged from 3.06 to 4.87% at 5$^{\circ}C$ and a wide variation in SDF was observed in the sample fermented at $25^{\circ}C$(4.15~11.22%). Insoluble dietary fiber(IDF) were increased from 21.66% to 28.42% in solid of Baik-kimchi during fermentation at 5$^{\circ}C$ and ranged from 21.37% to 24.65% for sample fermented at $25^{\circ}C$. A notable amount of pectin had been dissolved in juice of Baik-kimchi till the best ripening time and showed the level of 223.2mg/100ml at 5$^{\circ}C$ on the day of 9 and 207.3mg/100ml at $25^{\circ}C$ on the day of 2. In contrast, the contents of pectin in solid Baik-kimchi decreased, whereas contents of sodium hexametaphosphate soluble pectin(HXSP) and HCl soluble pectin(HClSP) increased with fermentation period.