• 한국식품영양학회지
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• 제11권4호
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• pp.460-465
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• 1998

The effects of food restriction on the fecal microflora, moisture, pH, indole, ${\beta}$-glucosidas, and ${\beta}$-glucuronidase in rate were studied for 4 weeks. Four groups of rats for feeding was allocated to the following experimental trials : (1) control containing 1% cellulose, (2) control with food restriction, (3) treatment of diet containing butterbur, (4) treatment of butterbur combined with diet restriction. Treatment of butterbur combined food restriction significantly (p<0.05) reduced the growth of Bacteroides, Peptococus, Streptococcus, Staphylococcus, and Escherchia coli, respectively. No remarkable changes in the ${\beta}$-glucosidase and ${\beta}$-glucuronidase activities were observed but indole content significanlty decreased. Based on these results, treatment of butterbur combined with diet restriction in rats had a significantly effect for preventing the growth of those pathogenic microorganims.

• 한국식품영양과학회지
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• 제28권1호
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• pp.113-117
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• 1999

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

• 동아시아식생활학회지
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• 제9권1호
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• pp.74-80
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• 1999

The proximate composition, pH, vitamins and minerals in sunflower seed sprout were investigated to furnish basic data for utilization in health food or processed food. The pH of sunflower seed sprout was 5.70. The contents of moisture, crude protein, crude fat, crude ash and crude fiber of sunflower seed sprout were 94.7%, 1.3%, 0.3%, 1.3% and 1.6%, respectively. The vitamin A, vitamin B$_1$, vitamin B$_2$, vitamin C and niacin contents in sunflower seed sprout were 114.411. U%, 0.06mg%, 0.05mg%. 5.90mg% and 0.80mg%, respectively. The contents of Ca, P, Fe, Na, K, Mn, Cu, Zn and Mg in sunflower seed sprout per 100g were 80.00mg, 4.85mg, 3.63mg, 8.25mg, 180.90mg, 1.35mg, 0.43mg, 1.85mgand 66.35mg, respectively. The crude ash and crude fiber content of sunflower seed sprout were 3 or 4 times higher than those in the sprout of radish seed, mung bean, soybean or alfalfa, respectively.

• 동아시아식생활학회지
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• 제26권6호
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• pp.498-506
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• 2016

A croquette added with heat-treated kimchi at 20% showing higher sensory preferences was analyzed for its physicochemical properties and antioxidant activity using a croquette without kimchi as a control. Compared with the control, kimchi-added croquette had 3.3-fold higher organic acids content (p<0.001), resulting in a significant reduction of pH (p<0.001) and higher metal chelating activity (p<0.001). Upon addition of kimchi, total reducing capacity increased from 109.4 to $139.4{\mu}g/g$ gallic acid equivalents (p<0.01), and DPPH radical scavenging activity also increased 2-fold, which corresponded to 54% of the electron-donating ability of 0.35 mM gallic acid. In addition, contents of free amino acids and ${\gamma}-aminobutyric$ acid (GABA) appreciably increased by 1.6-fold (p<0.01) and 10-fold (p<0.001), respectively. This could be attributed to the ingredients of kimchi and/or enzymatic transformation of precursors by microorganisms during kimchi fermentation. Kimchi-added croquette was determined to be a good source of dietary fiber relative to its calorie content. Texture profile analysis showed no significant differences in hardness, springiness, cohesiveness, gumminess, and chewiness between the two croquettes with or without kimchi. Taken together, this study shows that utilization of heat-treated kimchi as a filling for croquette could be a good strategy to improve both the nutritional quality and antioxidant activity of croquette.

• Asian-Australasian Journal of Animal Sciences
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• 제4권2호
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• pp.169-176
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• 1991

Four fibrous feedstuffs from alfalfa meal (AFM), cassava leaf meal (CLM), rubber seed meal (RSM) and leucaena meal (LM) were included in semi-purified diets for growing pig (45 kg body wt.) at 20%, to investigate the effects of these fiber sources and fractions on amino acid digestibility. Cellulose (C), a purified fiber source was included in another diet at 5% level for comparison. The barrows fitted with ileal T-cannula were used in the digestion trials with latin square design. The digestibilities of amino acids were measured at both terminal ileum and fecal level. NDF and hemicellulose content were the highest in AFM-diet whereas LM-diet had the highest ADF and lignin content. RSM-diet contained the highest crude fiber and cellulose content. The digestibilities of amino acids at ileal level were found the highest with CLM-diet, while LM-diet was the least. At fecal level, control diet and CLM-diet were the highest in amino acid digestibility while AFM-diet was the least. The digestibility of amino acids was higher at ileal than fecal level. The digestibility of arginine was not affected with fiber fractions but was found to be the most disestible across all diets. The most depressed amino acid was methionine at both levels; praline and glycine, in the dispensable amino acid group, were depressed at ileal and fecal level, respectively. Lignin did not depress amino acid digestibility in general but specifically depressed methionine, histidine, isoleucine and threonine digestibility. Cellulose content did not affect amino acid digestibility but undesirable factors might be responsible.

• 한국가정과학회지
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• 제6권2호
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• pp.49-56
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• 2003

The effects of cooking methods on the total dietary fiber(TDF) and enzyme-resistant starch(RS) contents of nonwaxy and waxy milled and brown rices were investigated. The TDF contents of raw rices were 3.77% for nonwaxy brown, 3.41% for waxy brown, 1.37% for nonwaxy milled and 1.14% for waxy milled rices. The TDF contents were higher in brown rices than milled ones and slightly higher in nonwaxy than waxy ones. However, there were no significant differences among raw and cooked rices with. automatic electric cooker and automatic pressure cooker. The TDF contents of cooked rices did not show any increase, but that of waxy milled ones rather slightly decreased by cooking. The RS contents analysed were not significantly different between automatic electric cooking and automatic pressure cooking. The RS contents of cooked rices were 0.05∼0.06% for nonwaxy milled, 0.09∼0.12% for nonwaxy brown, 0.07∼0.08% for waxy milled, 0.11∼0.13% for waxy brown, which showed higher RS content in brown than milled ones, and in waxy than nonwaxy ones. The ratios of RS/TDF were 4.1∼4.2% for nonwaxy milled, 2.8% for nonwaxy brown, 7.5∼8.9% for waxy milled, 3.6∼3.7% for waxy brown, which showed that the higher the TDF contents, the less the contribution of RS to the TDF.

• 동아시아식생활학회지
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• 제24권6호
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• pp.691-699
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• 2014

The purpose of this study was to examine the effect of temple food intake on health improvement. The survey was conducted from September to October 2013. The subjects in this study were 46 adults who participated in short-term 'Temple Stay' program. Every meal was prepared according to prearranged temple food menu, and it was provided to subjects for 4 weeks. Dietary intake, anthropometric measurements and biochemical parameter were measured and nutritional & health status were analyzed to find the effect of the program. Nutrients content of the temple food was sufficient to dietary reference intake while content of fat, fiber, vitamin A and calcium from the meal was significantly higher than the subjects' usual diet. Mean body weight, BMI and blood pressure (systolic and diastolic) related with obesity and hypertension decreased after the program. The index referring to liver function and cardiovascular disease risk such as serum ALT, ${\gamma}$-GTP, TG and LDL decreased while HDL increased thereby showing positive effect. The above results anticipate that temple foods with an affirmative effect in improving health status have a potential benefit that can be applied to general food service. Further detailed study might provide information in developing healthy diet for a corresponding clinical problem.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.

• 한국식품과학회지
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• 제27권5호
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• pp.819-825
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• 1995

고안토시아닌을 함유한 자색고구마의 식량자원으로서의 활용도를 높히고자 엷은 황색고구마와 동시에 영양성분을 분석하였다. 자색고구마의 일반성분 중 단백질 함량이 2.01%, 무질소물이 25.73%였으며, 조지방이 0.25%로 엷은 황색 고구마보다 높았다. 총아미노산의 구성은 2품종 모두 aspartic acid, serine, alanine 및 valine이 주성분이었으며, 자색고구마일 경우 함유황 아미노산이 제1제한 아미노산이었다. 지방산의 조성은 2품종 모두 palmitic acid, linoleic acid가 80% 이상으로 주종을 이루었으며, 불포화지방산 함량이 포화지방산 함량보다 더 높았다. 2품종의 고구마 모두 탄수화물 함량은 75%이상이었고 자색고구마의 중성당 함량은 67.22%로 이중 대부분은 glucose였다. 그리고 uronic acid는 11.88%, starch 59.42%였으며, 특히 자색고구마의 유리당은 엷은 황색고구마의 1/3 정도로서 고구마 고유의 단맛이 적었다. 비타민 $B_1$, 비타민 $B_2$ niacin 함량은 2품종 모두 큰 차이는 없었으나 비타민 C의 함량은 자색고구마가 63.4mg%, 엷은 황색고구마가 48.7mg%였다. 다음 무기질 구성원소로는 자색고구마일 경우 K, Mg, Ca, Na 등이 주성분이었고, 그외 Fe, Mn, Zn, Cu, Al 등이 확인되었다. 총식이섬유는 자색고구마가 13.43%로서, 이중 수용성식이섬유가 7.74%, 불용성식이섬유는 5.69%였으며 또 엷은 황색 고구마는 총식이섬유 함량이 9.79%로 수용성, 불용성 식이섬유 함량이 비슷하였다.

• 한국식품저장유통학회지
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• 제12권6호
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• pp.608-612
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• 2005

친환경적이면서 신속한 비파괴 분석방법인 FT-NIR를 이용하여 백미의 총식이섬유(TDF)함량 예측모델을 개발하였다. 백미는 국내산으로 전남지방에서 재배된 47개 품종과, 시중 유통 중인 13개 브랜드 미에 대해서 AOAC 방법에 준한 효소법에 의해 TDF 함량을 분석하였다. 습식 분석된 TDF함량의 범위는 $1.17-1.92\%$ 이었다. FT-NIR로 측정된 스펙트럼의 검량식은 빛의 산란 효과를 최소화하기 위해 수학적 처리를 하였고, 몇 개의 특정 파장이 아닌 전 파장 영역(1,000-2,500 nm)에 대해서 PLS법으로 작성하였다. 얻어진 검량식의 정확도는 상관계수(r), SEE 및 SEP로 확인하였다. 백미 중 총 식이섬유 함량에 대한 회귀분석을 행한 결과, 검량식의 r은 0.9705, SEE는 0.0464, 검증식의 bias는 -0.0006, SEP가0.0604로 측정 정확도가 우수하여 실제 적용이 가능함을 보여주었다.