• 한국식품영양과학회지
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• 제33권5호
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• pp.852-856
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• 2004

쌈샐러드 11종류의 일반성 분과 구조탄수화물인 식이섬유류(TDF, IDF, SDF, NDF, DFi)를 측정하였다 쌈샐러드의 조단백질과 조지방 함량이 2∼3배 높았으며 조회분의 경우 곡류보다 7배 가량 높았다. 전조물 기준으로 TDF 함유량에 있어서 Costamary가 32.61%로 낮았으나 Treviso가 41.22%로 높았으며, IDF는 Red leaf beet이 21.58%로 낮았고, Treviso가 28.95%로 높았으나 SDF는 Nakai이 6.60%로 낮았고 Common danelion이 14.70%로 매우 높았다. 건물기준으로 total carbohyate는 Salad bowl이 73.65%로 가장 높았고 Red leaf beet이 36.30%로 가장 낮았고, NDF는 Nakai가 48.83%로 가장 높았고 Red leaf beet이 29.60%로 가장 낮았다 ADL은 Salad bowl이 27.65%로 높았고 가장 낮은 것은 Com salad로 2.92%였으며 hemicellulose는 Nakai가 22.55%로 가장 높았고 Salad bowl이 2.15%로 낮았다.

• 한국식품과학회지
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• 제21권2호
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• pp.269-275
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• 1989

현율무, 율무쌀, 율무겨 그리고 현염주를 시료로 하여 일반성분, 총 식이섬유 함량, acid detergent fiber 함량, lignin 함량, 수분 결합력, 아미노산 조성 및 중성지질 조성 등을 살펴보았다. 그 결과, 율무쌀의 총 식이섬유량은 2.70% 였고, 현율무는 3.86% 였으며 현염주는 4.33% 그리고 율무겨는 13.12%였다. Acid detergent fiber 양은 율무쌀이 1.81%로 가장 낮았고 현율무, 현염주는 각각 3.45%, 3.26%로 비슷한 값이었다. 율무겨에서 추출한 총 식이섬유와 acid detergent fiber 의 수분 결합력을 측정하여 비교한 바 총 식이섬유의 수분 결합력은 $2.63{\pm}0.02g\;H_2O/g\;TDF$로 매우 낮았고, acid detergent fiber의 수분 결합력은 $5.89{\pm}0.152g\;H_2O/g\;ADF$였다. 율무쌀, 현율무, 현염주 그리고 율무겨의 아미노산 조성은 glutamic acid 함량이 가장 높았고 다음이 leucine 이었으며, 율무쌀의 경우 leucine 의 chemical score는 189로 매우 높았으며 반면에 lysine의 chemical score는 22-32 사이로 매우 낮아 율무, 염주의 제한 아미노산이 되었다. 지질성분은 중성지질이 80.89%-96.55% 범위로 대부분을 차지했고, 당지질이 2.35%-7.48% 사이로 현염주의 당지질 함량이 가장 낮았다. 인지질은 함량이 매우 낮아서 1.10%-2.12% 범위였다. 각 지질 성분의 지방산 조성은 palmitic acid, oleic acid 그리고 linoleic acid 였으며 현염주를 제외하고는 조성상에 크게 차이가 나지 않았다.

• 한국식품영양학회지
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• 제21권4호
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• pp.470-476
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• 2008

In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.

• 동아시아식생활학회지
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• 제20권3호
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• pp.452-457
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• 2010

To obtain basic information on the utilization of Suaeda (S.) asparagoides $M_{IQ}$ as a raw material in food, it's chemical components of were investigated. S. asparagoides $M_{IQ}$ from the Hwaseong-si in Korea was used after drying and grinding with powder. The total dietary fiber, insoluble dietary fiber and soluble dietary fiber contents of S. asparagoides $M_{IQ}$ were found to be 39.41%, 37.63% and 1.78%, respectively. Macromineral components of S. asparagoides $M_{IQ}$ were Na (7.6%), K (2.4%) and Mg (0.6%). High contents of microminerals such as Cu, Mn and Zn were also found. Lysine and methionine which are essential amino acids were detected with the value of 215 mg/100 g and 23.2 mg/100 g, respectively. S. asparagoides $M_{IQ}$ that was harvested in May was higher in crude protein than that harvested in September but the crude fat content of that which was harvested in September was twice as high as that harvested in May.

• 한국식생활문화학회지
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• 제32권4호
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• pp.311-322
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• 2017

This study examined the traditional edible basis and ingredients of Song-gi used for Pyeon of Jong-ga ancestral ritual food. Through an investigation of references, a case study, and ingredient analysis for traditional edible basis of Song-gi, the nutritional value and availability as food material were reviewed. Among the 4 kinds of pine trees from 4,705 types of edible materials usable as food listed in the ${\ll}$Korea Food Standards Codex${\gg}$, 'Pinus radiata D. Don', in which the husk is acknowledged as an edible food, was applied in this study. This study processed the Song-gi following the method of jong-ga and divided into pine inner bark (PIB) and pine inner bark powder (PIBP) to analyze the general composition and dietary fiber. The main composition of PIB was carbohydrate, in which the content was 88.7% per 100 g. The content of dietary fiber was 73.7% per 100 g and the insoluble dietary fiber reached 92.3% in total dietary fiber. In conclusion, the edibility of Song-gi, which has a considerable amount of insoluble dietary fiber caused constipation because it absorbed the moisture in the intestine due to the lack of nutrients but may be developed as a functional food that helps the digestive activation of the intestine and improve the health of the intestine if taken with balanced nutrition.

• 한국식품영양과학회지
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• 제46권1호
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• pp.92-99
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• 2017

현미 식이섬유 5, 10, 15, 20%를 대체한 다쿠아즈의 이화학적 특성 및 관능검사는 다음과 같다. 반죽의 점도는 대조군이 66,585.44 cP로 유의적으로 가장 낮았으며(P<0.05), 20% 대체군이 116,877.56 cP로 유의적으로 높게 나타났다(P<0.05). 반죽의 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았으며(P<0.05), 현미 식이섬유 대체량이 증가할수록 높게 나타났다. 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았다(P<0.05). 수분함량은 실험군 간에 유의적인 차이가 없었으며(P>0.05), 수분활성도는 대조군이 0.872로 가장 높게 나타났다. 비용적은 대조군이 2.78 mL/g으로 유의적으로 가장 높았으며(P<0.05), 명도는 현미식이섬유 대체량이 증가할수록 유의적으로 낮아졌다(P<0.05). 견고성은 15% 대체군과 20% 대체군이 531.67~568.47 g으로 유의적으로 가장 높게 나타났다(P<0.05). 관능특성 용어 간 상관관계 분석 결과는 전체적인 기호도와 가장 높은 양의 상관관계로는 단맛(0.256)으로 나타났고, 이와 반대로 텁텁함(-0.338)이 음의 상관관계로 나타났다. 주성분 분석을 시행한 결과는 현미 식이섬유 대체량이 증가할수록 쓴맛, 탄향, 떫은향, 텁텁함을 나타내었다. 전체적인 기호도에서는 5% 대체군이 5.02로 가장 높게 나타났다(P<0.05). 따라서 현미 식이섬유를 대체한 다쿠아즈 제조 시 5% 대체량이 가장 적합한 것으로 판단되었다.

• 한국식품과학회지
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• 제24권1호
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• pp.97-100
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• 1992

실험실에서 제조된 비지는 약 57%의 식이섬유와 20%의 단백질을 함유한 반면, 시판용 비지는 약 59%의 식이섬유와 17%의 단백질을 함유하였다. 비지와 두부의 총식이섬유중 수용성 식이섬유는 3%와 46%를 차지하였다. 비지를 2회 분홰후 사별하고 액체부분을 원심분리한 결과 체위의 비지 식이섬유함량은 58.7%에서 80.6%로 증가되었고 식이섬유회수율은 90.4%이었다. 원심 분리후의 고형물은 46.8%의 단백질을 함유하였고, 단백질의 회수율은 29.2%를 나타냈다. 체위의 비지 지질함량은 처리전보다 훨씬 낮았다.

• 한국식품영양학회지
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• 제24권4호
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• pp.622-629
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• 2011

This study was performed to investigate the effect of rice bran dietary fiber powder on serum lipid levels, bowel function, and mineral absorption in rats. Four weeks old male Sprague Dawley rats(SD rat) were divided into four groups : control group fed 5% cellulose as a fiber source, RB10 fed 5% of cellulose and 10% of rice bran dietary fiber powder, RB20 and RB30. The animals were fed the experimental diets for 4 weeks. Serum lipid levels were not significantly different among the groups. But, fecal total cholesterol(TC), triglycerides(TG), and high density lipoprotein cholesterol(HDL-c) excretion increased in the RB30 group. Fecal weight and fecal water content were higher in the rice bran added groups than those in the control group. Transit time was significantly shorter in the rice bran fiber-added groups than that in the control. Weight of the stomach and large intestine in the RB20 and RB30 groups were significantly greater than those in the other groups. Absorption rates of Ca, Mg, P, and Zn decreased significantly in the RB30 group compared to those in the other groups. A high amount of rice bran increased fecal lipids, including TC, TG and HDL-c. Rice bran increased fecal weight and fecal water content and shortened gastrointestinal transit time. However, a high level of rice bran diet decreased mineral absorption rates.

• 한국식품영양과학회지
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• 제28권1호
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• pp.118-125
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• 1999

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

• 한국식품영양과학회지
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• 제23권2호
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• pp.358-370
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• 1994

Plant cell walls consist of a variety of chemical constituents such as cellulose, humicelluloses, pertins, lignin, glycoproteins, etc. These components are strongly linked through hydrogen , covalent, ionic and hydrophobic bondings, which thus confers the self-protection capability on plants. Some processing by-products (hulls, brans, pomaces) of cereal, fruits and vegetables are very limited in further utilization due to their compact structural rigidity. In view of the fact that the plant cell walls are essentially composed of dietary fiber components , solubilization of the strong intermolecular linkage s can contribute to increasing the soluble dietary fiber content and thus diversifying the functional and physiological role of plant cell walls as dietary fiber sources. This article reviews the chemical constituents of cereals, fruits & vegetables and brown seaweeds with reference to their intermoleuclar linkages. An particular emphasis will be placed on the solubilizing phenomena of rigid plant cell walls by extrusion and the resulting change of functional properties. It is suggested that underutilized food resources, typically exemplified by various food processing by-products and surplus seaweeds, can be successfully modified toward improved functional performance by extrusion.