• Asian-Australasian Journal of Animal Sciences
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• 제11권2호
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• pp.201-207
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• 1998

One growth trial and one digestibility trial were conducted to evaluate the nutritional value of HP300, a commercially processed soybean meal product for weanling pigs. Dried whey, fish meal and/or full fat extruded soybeans (FFES) as well as portions of soybean meal (SBM) were replaced with HP300 in weanling pig diets. The objectives were to investigate the effects of HP300 on growth performance, digestibility, ileal amino acid digestibility and blood amino acid concentration in weanling pigs. One hundred and twenty crossbred $(Duroc{\times}Beijing\;Black{\times}Landrace)$ pigs weaned at 28 days of age were used in the growth trial. The pigs were randomly allocated to five treatments, with three pens per treatment and eight pigs per pen. The trial duration was 28 days. The control (CTRL) diet contained no HP300; in treatments 2, 3 and 4, dried whey and fish meal were replaced by 3.0%, 7.5% and 10.5% HP300; in treatment 5, full fat extruded soybeans were replaced by 10.5% HP300 plus soybean oil to attain the same metabolic energy content as FFES. Five T-cannulated barrows were used in a digestibility trial with a $5{\times}5$ Latin square design to determine nitrogen retention and amino acid ileal digestibility of HP300 used alone or mixed with other ingredients. The results indicated that replacement of dried whey, fish meal, full fat extruded soybeans and a part of the soybean meal with HP300 in piglet diets improved average daily gain and feed conversion ratio (p < 0.05). There was a trend toward improved DM, crude protein and amino acid ileal digestibilities and improved protein and amino acid ileal digestibilities and improved protein net availability with the use of HP300 in swine diets.

• Asian-Australasian Journal of Animal Sciences
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• 제31권5호
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• pp.729-737
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• 2018

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

• Journal of Microbiology and Biotechnology
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• 제27권6호
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• pp.1112-1119
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• 2017

The aim of this study was to develop a potential process for bioethanol production from Hydrodictyon reticulatum (HR), a filamentous freshwater alga, using Saccharomyces cerevisiae (KCTC7017). From the sugar solutions prepared by the four different hydrolysis methods, bioethanol production ranged from 11.0 g/100 g dried material (acid hydrolysis) to 22.3 g/100 g dried material (enzymatic hydrolysis, EH). Bioethanol was fermented from a highly concentrated sugar solution obtained by a decompression-mediated (vacuum) enrichment method (VE). As the results, ethanol was more efficiently produced from HR when sugar solutions were concentrated by VE following EH (EH/VE). Using multiple feeding of the sugar solution prepared by EH/VE from HR, ethanol reached up to a concentration of 54.3 g/l, corresponding to 24.9 g/100 g dried material, which attained the economic level of product concentration (approximately 5%). The results indicate that by using HR, it is feasible to establish a bioethanol production process, which is effective for using microalgae as the raw material for ethanol production.

• 한국수산과학회지
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• 제8권1호
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• pp.31-36
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• 1975

건해태 색택향상시험으로써, 초제작업에서 chopper plate의 mesh크기 별로 제품화하여 그 색소함량을 정량하고 원조저장중의 색소단백 용출방지시험을 하여 다음과 같은 결과를 얻었다. 1) 생해태를 냉암소에 저장하더래도 chlorophyll, phycoerythrine의 함량은 감소하였다. 2) 초제작업에서 chopper plate의 mesh의 눈금직경이 7mm, 3mm의 것으로 만든 건해태의 색택이 좋았다. 3) phycoerythrine의 용출방지에 $0.02\%$ 및 $0.004\%$ 탄닌산 용액이 가장 효과적이였다. 본 실험에 적극적인 지도와 협조를 하여주신 국립수산진흥원 이용가공과 여러 직원에게 감사드립니다.

• Journal of Biosystems Engineering
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• 제25권2호
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• pp.115-122
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• 2000

This study was performed to develop a prototype continuous flow ginseng dryer with which better product quality and lower drying energy consumption could be achieved compared with conventional ginseng dryers. A dryer having both far infrared ray (IR) and heated-air as the drying energy sources was designed and fabricated . Dryer performance was studied by examining energy efficiencies and dryer performance evaluation indices (DPEI) during the drying tests of medium-sized four year ginseng roots with IR radiating plate temperature and drying air temperature in the range of 80-12$0^{\circ}C$ and 22-5$0^{\circ}C$, respectively. The DPEI of IR /heated -air combined drying was 1/3 of that of the conventional heated-air drying when ginseng were dried to the same final moisture ratio. When ginsengs were dried for 12 hours in the prototype IR/heated-air combination dryer, a linear relationship was found to exist between final moisture ratio and ginseng temperature. As the drying progressed, drying air temperature inside the dryer was nearly constant but ginseng temperature was drastically increased during the first two hours and gradually increased thereafter until the end of drying. With the prototype Ir/heated-air combination dryer, the drying rate changed little but the energy efficiency increased proportionally when the amount of ginseng to be dried increased. Drying capacity, energy efficiency, and DPEI of the prototype IR/heated-air combination ginseng dryer were estimated to 1.500 roots, 65% and 3.800kJ/kg-water , respectively.

• 한국식품과학회지
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• 제9권3호
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• pp.220-224
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• 1977

절간(切干)고구마의 한 제조방법(製造方法)을 모색하기 위하여 그 기초적시험을 실시한바 다음과 같은 결과(結果)를 얻었다. (1) 생(生)고구마에 $60{\sim}65^{\circ}C$에서 $1{\sim}1.5$시간(時間) 온수처리(溫水處理)하여 착즙(搾汁)하면 고구마의 즙액분리(汁液分離)에 유리(有利)하다. (2) 온수처리(溫水處理)한 고구마를 착즙(搾汁)하기 전에 세단(細斷)하면 고구마즙액(汁液)의 유출량(流出量)이 증가(增加)한다. (3) 온수처리후(溫水處理後) 세단(細斷)고구마는 $40kg/cm^2$ 정도의 압력(壓力)으로 가압(加壓)할 때 생(生)고구마 1kg당 $340{\sim}450ml$의 고구마즙액(汁液)을 유출(流出)하며 생(生)고구마의 탈수율(脫水率)은 $45{\sim}57%$ 정도이다. (4) 가압(加壓) 탈수(脫水)된 고구마(압서(壓薯))는 수분(水分) $57{\sim}60%$를 함유(含有)하고 천일(天日)이나 인공적(人工的)으로 건조(乾燥)가 용이(容易)하다. (5) 제조(製造)된 절간(切干)고구마는 주정발효원료(酒精醱酵原料)로서 재래(在來) 절간(切干)고구마 보다 우수하다(주정생성량(酒精生成量) $433l/{\frac{M}{T}}$). (6) 분리된 고구마즙액(汁液)은 총당(總糖)이 5%정도로서 주정발효원료(酒精醱酵原料)가 될 수 있다.

• Natural Product Sciences
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• 제22권1호
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• pp.60-63
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• 2016

The study is a pioneering effort to determine the mineral, nutritional, and phytochemical composition and phenolic content and to determine the free radical scavenging activity of Gigantochloa levis (Blanco) Merr, a native bamboo species (locally known as "bolo") in the Philippines. Proximate analysis showed that air-dried G. levis leaves contain 15.8% ash, 22.6% crude protein, 1.2% crude fat, 29.3% crude fiber, and 19.7% total sugar. Phytochemical tests indicated the presence of diterpenes, triterpenes, saponins, phenols, tannins, and flavonoids in both the ethanolic and aqueous leaf extracts, while phytosterols were only detected in the ethanolic extract. Folin-Ciocalteu assay determined the total phenolic content in gallic acid equivalents (GAE) to be $85.86{\pm}3.71$ and $32.32{\pm}1.01mg\;GAE/100g$ dried sample for the ethanolic and aqueous extracts, respectively. The total phenolic content in quercetin equivalents (QE) was $74.44{\pm}3.11$ and $29.43{\pm}0.85mg\;QE/100g$ dried sample for the ethanolic and aqueous extracts, respectively. The radical scavenging activity of the different solvent fractions containing varying concentrations of the extract was determined using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. The ethyl acetate and 1-butanol fractions were found to have the highest radical scavenging activity. Mineral analysis via Energy Dispersive X-Ray Spectrometry (EDS) of the ash of G. levis leaves showed that Si is the major component, followed by K and Mg. These results point to the potential of G. levis leaves as a source of minerals and bioactive compounds with medicinal value.

• 한국식품과학회지
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• 제31권1호
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• pp.128-137
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• 1999

현재 조미료 및 부침가루로 사용되고 있는 표고버섯분말을 사용하여 열풍건조, 진공건조, 동결건조를 이용하여 건조를 행하였다. 각 건조 방법별로 표고버섯분말은 조직구조 및 물리적 특성치인 pore size도 다르게 나타났다. 또한 건조 방법별로 품질 분석을 한 결과 일반성분에서는 초기 수분함량에서 다소 차이가 있었으나 전체적인 차이는 크게 나지 않았다. 또한 건조 표고버섯의 맛 성분인 핵산을 분석한 결과에서도 큰 차이를 나타내지 않았으며, 총페놀 함량에서도 유사한 결과를 나타냈다. 이러한 결과를 토대로 표고버섯 분말의 흡습특성을 조사한 결과 pore size가 가장 큰 동결건조에서 가장 높은 흡습량을 가져왔으며, pore size의 크기에 따라 진공건조, 열풍건조 순으로 흡습량이 많았다. 그리고 저장 온도별로는 가장 낮은 온도인 $5^{\circ}C$에서 가장 높은 흡습을 보여주었으며, $35^{\circ}C$에서는 흡습량이 상대적으로 낮았다. 그러나 $35^{\circ}C$ 상대 습도 84%의 저장온도에서는 진공건조 및 동결건조 시료에서 저장 11일만에 곰팡이가 생겨났으므로 평형수분함량을 측정하지 못하였다. 저장 적정 수분함량을 구하기 위해 단분자층 수분함량을 구한 결과는 동결건조한 시료가 다른 시료보다 높은 값을 나타내었고, 흡습 엔탈피는 동결건조한 것이 가장 높은 값을 보여주었다. 또한 표고버섯분말의 평형수분함량 예측을 위해 현재까지 가장 적합성이 높다는 여러 가지 식으로 적합성을 살펴본 결과 단백질 함량이 비슷한 Khun식과 Mizrahi 식이 적합성이 가장 높았다. 그러나 이러한 식들은 상대습도만으로 구한 값이므로 상대습도뿐만 아니라 온도 및 공극을 변수로 넣어 회귀식을 도출한 결과 $R^2$가 0.989의 적용도가 높은 식을 구하였다.

• 한국식품과학회지
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• 제12권4호
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• pp.292-298
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• 1980

대두식품(大豆食品)으로 단백질(蛋白質)이 주성분(主成分)인 두부의 저장성(貯藏性)을 높이기 위(爲)한 기초연구(基礎硏究)로서, 두부를 열풍건조(熱風乾燥) 및 냉동(冷凍) 건조분말(乾燥粉末)로 하여 일정(一定)한 상대습도(相對濕度)에 방치(放置)하였을 때의 수분흡착특성(水分吸着特性)과 곰팡이 발생(發生) 등(等)에 관(關)해 구명(究明)한 바, 그 결과(結果)는 다음과 같다. 1. 수분함량(水分含量)이 85%인 생(生)두부를 열풍건조기(熱風乾燥機)를 이용(利用)하여 $55^{\circ}C$에서 2cm 두께로, 건조(乾燥)할 때에 수분함량(水分含量)을 건물중(乾物重) 8.8%까지 내리는데 18시간(時間)소요(所要)됐으며, 수분함량(水分含量) 감소율(減少率)은 5시간(時間)까지는 급속(急速)히 감소(減少)되다가 차츰 완만(緩慢)하였다. 2. 수분흡착시(水分吸着時) 온도(溫度)가 높을수록 평형수분함량(平衡水分含量)은 낮았고, 냉동건조(冷凍乾燥) 분말(粉末)두부의 경우(境遇) 열풍건조(熱風乾燥) 분말(粉末)두부보다 높았으며 입자(粒子)의 크기는 수분흡착(水分吸着)에 큰 영향(影響)을 미치지 않았다. 3. 단분자층(單分子層) 수분함량(水分含量)은 평형수분함량(平衡水分含量)이 큰 냉동건조(冷凍乾燥) 분말(粉末)두부가 8.3%로 가장 높았다. 4. 수분흡착(水分吸着)에 요(要)하는 자유(自由)에너지는 상대습도(相對濕度) 11%, $15^{\circ}C$에서 1,285.1 cal/mole, $30^{\circ}C$에서 1,323.5 cal/mole로 38.4 cal/mole이 낮았으며 냉동건조(冷凍乾燥) 분말(粉末)두부의 흡착(吸着)에 필요(必要)로 하는 자유(自由)에너지가 열풍건조(熱風乾燥)에 의(依)한 것보다 낮았다. 5. 입자(粒子)의 크기가 흡습속도(吸濕速度)에서는 영향(影響)을 주지 않았고 온도(溫度)가 높을수록 상수(常數)가 낮아지는 경향(傾向)을 나타냈으며, 냉동건조(冷凍乾燥) 분말(粉末)두부의 경우(境遇), $15^{\circ}C$에서 0.00804, $30^{\circ}C$에서 0.00696이었다.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.1-7
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• 2009

Control of hyperglycemia and dyslipidemia is strongly correlated with decreased risk for cardiovascular disease, the most common and fatal diabetic complication. The purpose of this study is to determine the effects of garlic and aged black garlic on glycemic control and blood lipid profile in animal model of type 2 diabetes. Three week-old db/db mice (C57BL/Ks, n=21) were fed AIN-93G semipurified diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Fasting serum glucose, insulin, triglyceride, total cholesterol, and HDL-cholesterol and blood glycated hemoglobin were measured. Body weight and food intake of garlic and aged black garlic group were not significantly different from those of the control group. Fasting serum glucose and blood glycated hemoglobin levels were significantly decreased and insulin level was significantly increased in garlic group compared with control group (p<0.05). Consumption of aged black garlic significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) and tended to decrease serum glucose. Garlic consumption significantly decreased total cholesterol, while aged black garlic significantly reduced serum total cholesterol and triglyceride and increased HDL-cholesterol levels. These results suggest that garlic exerts hypoglycemic and hypocholesterolemic effect and aged black garlic improved insulin sensitivity and dyslipidemia in db/db mice.