• Korean journal of food and cookery science
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• v.28 no.5
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• pp.541-547
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• 2012

This study was performed to compare the processing aptitudes of the rice muffins produced from the seven rice varieties, including Goami, Goami 2, Deuraechan, Baegjinju, Seolgaeng, Haiami and Hanareum, along with the use of hydroxypropyl methylcelluloses (HPMCs) as a replacement for the egg white. The water binding capacity of rice flours was significantly higher than that of wheat flour, but its fat binding capacity was lower than that of wheat flour (p<0.05). In the viscosity of the batter, Goami and Baegjinju were lower than that of the wheat flour. There was no significant difference in the specific gravity of Seolgaeng and the batter of wheat flour. The pH of all varieties except Goami 2 was higher than batter of wheat flour(p<0.05). Haiami flour produced higher muffin volume and specific volume compared with the wheat flour muffin. The textural characteristics, the muffins produced by Haiami and Hanareum flours had significantly lower hardness than the wheat flour muffin after 30 hours. All rice varieties except Gaomi 2 showed no significant difference compared to the wheat flour muffin in color, taste and texture (p<0.05). Furthermore, flavor of muffins produced from the Seolgaeng, Haiami and Hanareum flours tested higher than the wheat flour muffin. It was concluded that the rice varieties of Seolgaeng, Goami, Haiami and Hanareum were considered to be the most suitable rice cultivars for the rice muffins.

• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.227-242
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• 2012

Accurate estimation of milk production cost is very important for dairy farmers in establishing strategies for business management (e.g. planning a program for milk production, deciding the size of business and investment, determining the milk price for sale). Since the estimated cost of milk production is used as an important index to determine the basal price of milk in Korea, there has been much interest and debate on the method used to estimate milk production cost among the stakeholder. This study was thus carried out to identify problems in the current methodology for estimating cost of milk production, and to find a better way to improve it. We propose several alternatives and better ways to improve the current method for estimating cost of milk production. Estimation of the income and cost per head should be based on the number of cattle converted to grown cows. Cost estimation per liter of milk should be made for both whole milk and 3.4% milk fat corrected milk. The value of purchased cows and raised replacement heifers should be the same as their market value. The productive life span of cows should be less 4 years, and the terminal or salvage value of cows needs to be 30 to 40% less than her initial value. When calculating depreciation of cows over the productive life span, however, the salvage value should be 0 or 1 Korean won. On calculating labor costs, the farm labor wage corresponding to the average wage of nonfarm industrial workers should be assumed. Beside of these, better estimation procedures for other items are also given. The proposed methods from this study should improve the accuracy of estimation of milk production cost and help to achieve consensus among the stakeholder.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.97-103
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• 2016

This study aimed of effects of replacing maize with rice or brown rice on laying performance, egg quality, and apparent fecal digestibility of nutrient in Hy-Line Brown laying hens. A total of 200, 25-week old Hy-Line Brown laying hens were randomly assigned to one of 5 treatments, each of which was replicated 4 times. Four experimental diets that were formulated two different grains (brown rice or rice) with two inclusion levels of (15 and 30%) as a replacement of maize. The experimental period was 8 weeks. During the experiment, hens were provided with feed and water ad libitum and were exposed to a 16:8=L:D lighting schedule. There were no differences in feed intake, egg weight, and egg mass during the 8 weeks of the feeding trial among groups. However, hen-day egg production was greater (P<0.05) for Brown rice treatment groups than that for basal and rice treatment groups. In addition, the supplementation of brown rice or rice did not have an effect on eggshell strength, eggshell thickness, and HU during of the feeding trial (Table 4). However, egg yolk color was less (P<0.05) for basal treatment groups than that for among treatment group. ATTD of dry matter (DM) and crude fat were greater (P<0.05) for brown rice 15 treatment than for rice 30 treatment. Crude protein (CP) was greater (P<0.05) for brown rice 15 treatment than for basal treatment. In conclusion, brown rice or rice grains is a good alternative energy feedstuff and can be used in laying hens, totally replacing maize, without any negative effect on the laying performance, egg quality, and nutrient digestibility.

• Journal of Animal Science and Technology
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• v.63 no.6
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• pp.1275-1285
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• 2021

The objective of the present experiment was to investigate the effect of dietary palm kernel meal (PKM) and β-xylanase supplementation on productive performance, egg quality, fatty liver incidence, and excreta characteristics in laying hens. A total of 320 Hy-Line Brown laying hens (33 weeks of age) were allotted to 1 of 4 treatments with 8 replicates in a feeding trial. Each replicate consisted of 10 consecutive cages with 1 hen per cage. The corn-soybean meal-based control diet was prepared. Additional diet was prepared by including 10% of PKM in the control diet with a partial replacement of corn, soybean meal, and animal fat. In addition, 0.025% β-xylanase was supplemented at the expense of celite to those 2 diets to produce 4 treatment diets in a 2 × 2 factorial arrangement. All hens were provided the diet and water ad libitum for 8 weeks. Results indicated no significant interactions between inclusion of dietary PKM and β-xylanase for all measurements; therefore, the main effects were mainly discussed. Hens fed diets containing 10% PKM had greater (p < 0.05) feed intake and yolk color than those fed diets containing no PKM. However, dietary PKM did not influence fatty liver incidence and excreta characteristics. Dietary β-xylanase supplementation had no effects on all measurements, regardless of inclusion of PKM. In conclusion, PKM can be a potential feed ingredient for laying hens at the inclusion of 10% in the diet. It appears that dietary β-xylanase used in the current experiment has little effect on layer productivity, regardless of inclusion of 10% PKM in the diet.

• Korean Journal of Community Nutrition
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• v.26 no.1
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• pp.23-36
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• 2021

Objectives: This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students. Methods: The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both χ2 and t-tests were conducted for categorical and mean comparisons. Results: An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weight-control. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weight-control foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning 'slightly satisfied' and 'slightly dissatisfied', respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods. Conclusions: Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.

• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.47 no.4
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• pp.239-248
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• 2021

The paper reviews various classifications and surgical techniques for the treatment of temporomandibular joint ankylosis. PubMed, EBSCO, Web of Science, and Google Scholar were searched using a combination of keywords. Articles related to classification, resection-reconstruction of the temporomandibular joint, and management of airway obstruction were considered and categorized based on the objectives. Seventy-nine articles were selected, which included randomized clinical trials, non-randomized controlled cohort studies, and case series. Though several classifications exist, most classifications are centered on the radiographic extent of the ankylotic mass and do not include the clinical and functional parameters. Hence there is a need for a comprehensive staging system that takes into consideration the age of the patient, severity of the disease, clinical, functional, and radiographic findings. Staging the disease will help the clinician to adopt a holistic approach in treating these patients. Interpositional arthroplasty (IA) results in better maximal incisal opening compared with gap arthroplasty, with no significant difference in recurrent rates. Distraction osteogenesis (DO) is emerging as a popular technique for the restoration of symmetry and function as well as for relieving airway obstruction. IA, with a costochondral graft, is recommended in growing patients and may be combined with or preceded by DO in cases of severe airway obstruction. Alloplastic total joint replacement combined with fat grafts and simultaneous osteotomy procedures are gaining popularity. A custom-made total joint prosthesis using CAD/CAM can efficiently overcome the shortcomings of stock prostheses.

• Journal of Dairy Science and Biotechnology
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• v.16 no.2
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• pp.106-118
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• 1998

Whey is a natural product obtained during cheese production. With the advent of new technology, whey protein concentrates and whey fractions have become readily available and versatile food ingredients. Whey protein concentrates are highly functional ingredients that have gelling, emulsifying, whipping, water-binding and fat-replacement properties. New fractions derived from whey (such as alpha-lactalbumin, lactoferrin, lactoperoxidase and peptides) attract considerable interest worldwide because of their bioactive or health-enhancing properties. Some of these fractions also find new uses as natural antibiotic, natural preservative and immunity-enhancing agents. With the growth of the functional foods industry sector, an increasing number of manufacturers take advantage of whey's nutritional and functional benefits to develop successful new products. The United States is the world's largest single producer and exporter of whey products. In 1997, more than 1 million metric tons of whey products were manufacturers in the U.S.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.861-869
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• 2023

This study aimed to evaluate the effectivity of full-fat black soldier fly Hermetia illucens (BSF) and defatted mealworm Tenebrio molitor (MW) larvae meal as a fish meal (FM) substitute in a low-fish meal (LFM) diet for juvenile olive flounder Paralichthys olivaceus. The LFM diet comprising 45% FM with tankage meal, poultry byproduct meal, soy protein concentrate and wheat gluten was the control diet. Three experimental diets were 10% FM in Con with BSF, MW and a mixture of both at the same ratio (designated as B10, M10 and B5M5, respectively). Four hundred and forty-fourth juvenile P. olivaceus (34.3±0.1 g) were randomly distributed into 12 tanks (425 L) in three replicate groups per treatment and fed the experimental diets for 15 weeks. At the end of the feeding trial, growth performance, survival, biological indices (condition factor, viscerosomatic index, hepatosomatic index), non-specific immune responses (lysozyme, myeloperoxidase) and intestinal histology (villi length and goblet cells) were not significantly affected by treatments. Feed utilization was significantly decreased in M10 compared to the control group. Alanine aminotransferase level was significantly higher in M10 than in the control group. Glucose level was significantly lower in B10 than in the control group. These results suggest that BSF and MW can be used as FM substitutes. However, considering feed conversion ratio and AST level, MW availability is thought to be lower than that of BSF, and feeding fish with a diet containing MW for an extended period is thought to adversely affect fish growth.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.