• Food Science and Preservation
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• v.20 no.6
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• pp.798-804
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• 2013

Chlorella is an attractive potential food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fibre, and 10% minerals and vitamins. It has been widely used as a well-being food. We investigated the quality characteristics of cookies prepared after addition of various concentrations of chlorella powder (0%, 1%, 3%, and 5%, all w/w) as a substitute for flour. In this study, as chlorella powder concentration rose, decreases in the moisture content, pH, L, a and b value became evident. The spread factor and hardness of the cookies slightly increased after the addition of chlorella powder. Sensory evaluation scores in terms of color, flavor, and texture were statistically very similar, but taste and overall acceptability scores were lower than those of the control. The result of this study showed that the quality of the cookies with the addition of 1% chlorella powder was the best in terms of its taste, flavor, texture, and sensory properties.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.10
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• pp.1471-1478
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• 2015

The present study aimed to assess the effect of dietary substitution of soybean meal (SBM) with dehulled-micronized faba bean (Vicia faba var. minor) in guinea fowl broilers on their growth traits, carcass quality, and meat fatty acids composition. In this trial, 120 day-old guinea fowl keets were randomly assigned to two treatments which were fed from hatch to 12 weeks of age. Birds were fed two wheat middlings-based diets comprising of a control treatment which contained SBM (78.3 g/kg) and a test diet containing dehulled-micronized faba bean (130 g/kg) as the main protein source. Substituting SBM with faba bean had no adverse effect on growth traits, dressing percentage, or breast and thigh muscles relative weight of the guinea fowls. Conversely, a decrease (p<0.05) of abdominal fat was found in guinea fowls fed the faba bean-diet. Breast muscle of birds fed faba bean had higher $L^*$ score (p<0.05) and water-holding capacity (p<0.05) than the SBM control diet. Meat from guinea fowls fed faba bean had less total lipids (p<0.05) and cholesterol (p<0.01), and higher concentrations of phospholipids (p<0.01). Feeding faba bean increased polyunsaturated fatty acid concentrations in breast meat and decreased the saturated fatty acid levels. Moreover, dietary faba bean improved the atherogenic and thrombogenic indexes in guinea fowl breast meat. Results indicated that substitution of SBM with faba bean meal in guinea fowl diet can improve carcass qualitative traits, enhancing also meat lipid profile without negatively affecting growth performance.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.670-678
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• 2014

BACKGROUND/OBJECTIVES: Eating-out among Korean people has become an important part of modern lifestyle due to tremendous growth of the food service industry and various social and economic changes. This study examined trends in meal patterns and meal sources while eating-out among Korean adults aged 19 years and older. SUBJECTS/METHODS: Data were from the 1998-2012 KNHNES (Korea National Health and Nutrition Examination Survey) by the 24-hour dietary recall method. This study included 55,718 adults aged 19 years and older. For analysis of eating-out frequency, data were categorized by source of meals and serving place. RESULTS: Average frequency of meals consumed away from home increased from 1998 to 2012, although it remained lower than that of meals at home. In addition, male, unmarried, employed, higher educated, and high income individuals more frequently consumed meals away from home. Moreover, sodium intake while eating-out significantly increased from 2,370 mg in 1998 to 2,935 mg in 2012. Lastly, percentage contributions of daily total protein intake, fat intake, and sodium intake from eating-out increased to more than half (53-55%) in 2012 compared with 47-48% in 1998. CONCLUSIONS: As eating-out has grown in popularity, greater recognition of public health and nutritional education aimed at promoting healthy food choices is needed. In addition to developing consumer education for overall healthier eating patterns, individuals who are younger, unmarried, higher educated, and males are especially at risk and require attention.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.403-413
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• 2017

This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.485-492
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• 2018

Two experiments were conducted to investigate the effect of feeding a diet supplemented with swine hair protein (SHP) on the nutrient digestibility of Korean native chickens and their egg production as well as on egg quality. In experiment 1, twenty roosters of the Hanhyup-3 strain were assigned to an individual cage to give 10 replicates per treatment (i.e., 0 and 10% of SHP), and the nutrient digestibility in response to the SHP supplementation was measured. In experiment 2, fifty-four layers of the Hy-Line strain were assigned to an individual cage to give 27 replicates per treatment (i.e., 0 and 10% of SHP), and egg production and egg quality were measured. In experiment 1, no significant difference (p > 0.05) was found in the digestibility of crude protein, crude fat, nitrogen-free extract (NFE), and crude fiber in response to the diet supplemented with SHP. In experiment 2, although no significant difference (p > 0.05) was found with the dietary treatments, the 10% SHP supplemented diet decreased (p < 0.05) the feed intake of laying hens. However, the SHP supplemented diet did not affect (p > 0.05) the laying rate, egg weight and feed conversion ratio of those fed the diet. Eggshell thickness and yolk color decreased (p < 0.05); however, eggshell strength, eggshell color, albumen height and Haugh units increased (p < 0.05) by feeding layers a diet supplemented with SHP. In conclusion, the results suggest that 10% SHP supplemented in a poultry diet could be a useful protein source.

• Korean Journal of Community Nutrition
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• v.7 no.5
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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.

• The Korean Journal of Community Living Science
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• v.16 no.3
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• pp.127-132
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• 2005

The aim of this study is to investigate the effects of hot water soluble extract from Angelicae Radix on the components of serum and liver and the effects on the antioxidant system. For this purpose, five experimental groups were set up. And for fat source, perila oil enough with unsaturated fatty acid and beef tallow enough with saturated fatty acid were supplemented to the rats together with hot water soluble extract from Angelicae Radixs. Five experimental groups kept eight Sprague-Dawley rats respectively. They were CO group supplemented with basic diet of AIN-93, PO group supplemented with perila oil, POA group supplemented with perila oil and hot water soluble extract from Angelicae Radix, BT group supplemented with beef tallow, and BTA group supplemented with beef tallow and hot water soluble extract from Angelicae Radix. The results were; 1) Final weight, weight gain, fluid intake and FER were not different significantly among the experimental groups, 2) Significant difference of food intake was observed(p<0.05) in BTA group only, 3) No significant difference was observed in serum total lipid, serum triglyceride and HDL cholesterol among experimental groups. Serum total cholesterol and LDL cholesterol were significantly low(p<0.05) in the group supplemented with beef tallow which was with hot water soluble extract from Angelicae Radix (BTA group). 4)Liver total cholesterol in liver was low in groups supplemented with perila oil and hot water soluble extract from Angelicae Radix. In summary, hot water soluble extract from Angelicae Radix did not affect the weight gain, fluid intake and food efficiency ratio among the experimental groups, but had an effect of lowering food intake, serum total cholesterol and serum LDL cholesterol significantly in the groups which were supplemented with beef tallow and hot water soluble extract from Angelicae Radix. The effect of lowering liver total cholesterol with the supplementation of hot water soluble extract from AnRelicae Radix was observed in perila oil group only. The effect of lowering cholesterol with the supplementation of hot water soluble extract from Angelicae Radix was observed both in serum and in liver.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.221-221
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• 2013

Striving to replace the well known silicon nanocrystals embedded in oxides with solution-processable charge-trapping materials has been debated because of large scale and cost effective demands. Herein, a silicon quantum dot-polystyrene nanocomposite (SiQD-PS NC) was synthesized by postfunctionalization of hydrogen-terminated silicon quantum dots (H-SiQDs) with styrene using a thermally induced surface-initiated polymerization approach. The NC contains two miscible components: PS and SiQD@PS, which respectively are polystyrene and polystyrene chains-capped SiQDs. Spin-coated films of the nanocomposite on various substrate were thermally annealed at different temperatures and subsequently used to construct metal-insulator-semiconductor (MIS) devices and thin film field effect transistors (TFTs) having a structure p-$S^{++}$/$SiO_2$/NC/pentacene/Au source-drain. C-V curves obtained from the MIS devices exhibit a well-defined counterclockwise hysteresis with negative fat band shifts, which was stable over a wide range of curing temperature ($50{\sim}250^{\circ}C$. The positive charge trapping capability of the NC originates from the spherical potential well structure of the SiQD@PS component while the strong chemical bonding between SiQDs and polystyrene chains accounts for the thermal stability of the charge trapping property. The transfer curve of the transistor was controllably shifted to the negative direction by chaining applied gate voltage. Thereby, this newly synthesized and solution processable SiQD-PS nanocomposite is applicable as charge trapping materials for TFT based memory devices.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.836-842
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• 2004

An experiment was conducted to study the performance of broilers chicks (2 to 42 d of age) fed diets containing pearl millet (PM, Pennisetum typhoides), foxtail millet (FOM, Setaria italica) or finger millet (FIM, Elusine coracana) totally replacing (w/w) yellow maize (YM) with and with out supplementing non-starch polysaccharide (NSP) hydrolysing enzymes at the rate of 0.5 g/kg diet. Enzyme preparation contained amylase 2,400 units, hemi-cellulase 5,400 units, cellulase 12,000 units, protease 2,400 units and beta-glucanase 106 units/g. Each diet was fed to eight replicates (five female Vencob broilers/replicate) housed in stainless steel battery brooders. The estimated metabolizable energy (ME) contents of YM, PM, FOM and FIM were FM (PM) were about 3,389, 2,736, 3,303 and 2,846 kcal/kg, respectively. Total replacement of YM with FOM did not influence the body weight gain, ready to cook yield, relative weights of giblet, liver, intestine, lymphoid organs (bursa and spleen) and length of intestine, antibody titers and livability at 42 d of age. But the food efficiency decreased significantly in FOM fed broilers compared those fed YM. Further, the fat content in thigh muscle reduced with FOM fed groups compared to those fed YM. The performance of broilers decreased significantly in PM and FIM fed broilers compared to those fed YM. The relative weights of giblet, gizzard and liver increased in FIM fed groups compared to those fed YM as the principal source of energy in broilers. Incorporation of NSP hydrolysing enzymes in commercial broiler diets improved the efficiency of feed utilization during starter phase but not at 42 d of age. The results thus indicate that yellow maize can be replaced in toto on weight basis in commercial broiler diets without affecting the performance. Supplementation of NSP hydrolysing enzymes was beneficial in enhancing feed utilization during the starter phase.

• Journal of Nutrition and Health
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• v.25 no.6
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• pp.518-528
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• 1992

This study examined Korean young parents' current concept about diet and cancer to plan a proper communication strategy about nutrition education for cancer risk reduction. The naturalistic study using in-depth open ended interviews was conducted to identify Korean young parents' concepts about diet and cancer. Fourteen Korean husbands and wives were interviewed, All interviews were tape recorded and concept maps were developed from their tape-recordings for analysis. Most interviewees believed that certain kinds of food or diet increase or decrease cancer risk. However some interviewees did not believe that food or diet can prevent cancer. most interviewees believed that KIorean's salty and hot diet was related to the prevalence of stomach cancer,. They also believed that meat fresh smoked or cured processed food and excessive fat intake increase the risk for cancer but vegetables and fruits decrease it They believed that grilling and barbecuing increase cancer risk Some interviewees believed that certain nutrients (Zn. Se) and food(soybean paste mushroom garlic ginseng and so on) have cancer preventive effect. Most interviewees though twenties or early thirties are important ages for cancer preven-tion. Newspapers woman's magazines radio TV were the primary source of information on diet and cancer.