• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.435-440
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• 2011

In this experiment, two inclusion levels (15 and 30% of diets, as-fed basis) of brown rice (BR) were tested against a control diet with 0% BR (51% wheat flour of diet). Six female Maltese (8~9 months age, initial mean body weight of $2.8{\pm}0.3$ kg) were assigned to treatments in replicated $3{\times}3$ Latin square design. Total tract digestibilities of DM, OM, acid hydrolyzed fat, CP and gross energy by dogs fed experimental diets responded quadratically (P<0.01 or <0.05) to BR inclusion levels. Similarly, quadratic responses (P<0.001, P=0.015) were observed for digestible energy and metabolizable energy values, respectively. Wet and dry fecal output also exhibited quadratic responses (P=0.006, P=0.014, respectively) but no differences were observed between control and BR 30% diets. Linear (P=0.008) effect was observed for fecal score in dogs fed BR, and fecal ammonia concentration increased linearly (P=0.001) in response to increasing BR inclusion levels. It seems that the increase in fecal ammonia concentration may be partially related to the decrease tendency (P=0.07) in short-chain fatty acid concentration. In this experiment, inclusion of BR in dog diet did not result in pronounced changes in the digestibility but in fecal score. Although inclusion of BR in diets showed profound positive effect on fecal score, it is confounded by the high inclusion level of poultry offal meal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1320-1325
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• 2007

Retarding retrogradation of a Korean rice cake (Karedduk) added with carbohydrate materials after $0{\sim}30hrs$ of storage at $5^{\circ}C$ were investigated by Avrami equation using textural characteristics. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligo-saccharide (50%) were added in 0, 1, 5 or 10% levels on dry rice flour. In the amylogram, the breakdown (P-H) and consistency (C-H) for Karedduk added with carbohydrate materials were lower than those of the control. Decrease in the Avrami exponent (n) and increase in the time constant (1/k) of Karedduuk added with carbohydrate materials during storage determined by Avrami equation were important comparison factors to the control in terms of retrogradation rate analysis. The Aurami exponent (n) for control, fructooligosaccharide (95%) 10% and healtholigo 1% addition were 2.415, 1.977 and 3.297, respectively. The time constant (1/k) for fructooligosaccharide (95%) 5% and healtholigo 1% addition were lower than thecontrol. Lastly, Karedduk added with carbohydrate materials, except for fructooligosaccharide (95%) 5% and healtholigo 1% addition, was effective in retarding retrogradation.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.192-197
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• 2011

Rice spent water (RSW) is generated when rice is rinsed before cooking. RSW has been discarded into sewerages due to its low usage in our daily life and become a major domestic wastewater for many years. But RSW can be used as a value-added resource because it contains various beneficial bioactive components. Therefore, fermented rice spent water (FRSW) has been already produced in our previous value-added fermentation process. In this study, proximate compositions and contents of other typical fermentation products were compared between RSW and FRSW. Both RSW and FRSW contain approximately 99.3% moisture and 0.7% total solids. Compared to those of RSW on a dry basis, carbohydrate content of FRSW was decreased by 44.8% and crude protein, lipid, and ash contents of FRSW were increased by 16.4%, 18.8%, and 36.6%, respectively. In addition, starch granules of RSW were intact as those of rice flour were, but those of FRSW were not. RSW did not have lactic acid, but FRSW had 212.13 and 181.25 g/kg D- and L-lactic acid, respectively. Free amino and ammoniacal nitrogen contents of FRSW were 12 and 7 times higher than those of RSW, respectively. Lactic acid, free amino, and ammonical nitrogen contents were considered to be increased in FRSW because carbohydrates could be disintegrated into lactic acids and proteins into free amino or ammoniacal nitrogens during the fermentation process.