• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.905-911
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• 2005

Physical properties and compositions of dietary fiber sources (DFS) from peels of Asian pear fruit, Hosui, Niitaka and Chuwhangbae, were examined at different growth stages, young, unripe, and ripe fruits, to investigate their use as functional ingredients. Total dietary fiber (TDF) contents of DFS prepared from peels of three cultivars at three stages were high, 74.00-88.38%, with most being insoluble dietary fiber. Total phenolic compound contents of DFS were 1.64-4.46mg/g, with those of Niitaka and Chuwhangbae increasing with growth stages. Density of DFS from young fruit was significantly lower than those from unripe and ripe fruits (p<0.05), because particle size of DFS increased with growth stages within cultivars. Water-holding capacity (WHC) and oil absorption were 3.11-6.03g water/g solid and 1.98-2.57g oil/g sample, respectively. Young fruits, which showed lowest WHC value, had highest oil absorption value. Particle size of DFS had significant correlation with density, WHC, and oil absorption (p<0.05). Physical properties of DFS were mainly influenced by cellulose and uronic acid.

• Journal of Nutrition and Health
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• v.25 no.6
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• pp.429-449
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• 1992

The consumption of foods rich in TDF should not be associated with impaired mineral absorp-tion and long-term mineral status. In surveys of populations consuming high amounts of TDF e.g Third World populations and vegetarinas gross deficiencies in mineral nutrition have not been noted. If mineral status is low among these groups it is most likely caused by the inadequacy or imbalance of the diet and not by the TDF. The key word is interaction which should be inte-rpreted in dietary imbalances that produce nut-rient deficiencies. There are no strong data to support the concept that TDF inhibits mineral absorption through a binding chelation mechanism. Limited data sug-gest that positively charged groups on polymers such as chitosan and cholestyramine will decrease iron absorption in humans and animals. Because TDF does not contain positively charged groups future research should be directed at the possible role of protein consumed along with TDF and the combination of effects on mineral nutrition Phytic acid is acknowledged as a potent chela-tor of zinc. However its association with zinc and its propensity to lower Zn bioavaiability may enhance the absorption of other elements notably copper and iron. The importance of interactions among nutrients including TDF will gain addi-tional attention in the scientific community. Soluble and insoluble dietary fiber function di-fferently in the intestine. Insoluble fibers accele-rate movement through the intestine. Soluble die-tary fibers appear to regulated blood concentra-tions of glucose and cholesterol albeit by some unknown mechanism. In creased viscosity produ-ced by the SDF in the intestine may provide an explanation of how this class of polymers affects plasma glucose cholesterol and other nutrients. Employing a double-perfusion technique in the rat we demonstrated that viscosity produced by SDF will delay transfer of zinc into the circulatory system. This delayed absorption should not be interpreted as decreased utilization. A great deal of additional research is required to prove the importance of luminaly viscosity produced by SDF on slowing nutrient absorption or regulating bllod nutrient homeostasis. Increased intake of TDF in the total human diet appears desirable. A dietary intake of 35g/day should not be considered to have a negative effect on mineral absorption. It is important to educate people that an intake of more than 35g TDF/day may cause an imbalance in the diet that can adve-rsely affect mineral utilization. Acknowledgments. Appreciation is given to Dr. George V. Vahouny(deceased) who was intense a great competitor in and out of science and who gave the author inspiration Portions of this work were supported by the University of Missouri Ag-ricultural Station and by a grant from the Univer-rch Support Grant RR 07053 from the National Institutes of Health. Contribution of the Missouri Agriculatural Experiments Station Journal Series No. 10747.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.846-854
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• 1996

High dietary fiber(DF) diets lower blood glucose and insulin requirements in diabetics. In this study we evaluated the effects of high dietary fiber(DF) food supplements on glucose metabolism in thirty-four subjects with non-insulin-dependent diabetes mellitus(NIDDM). The subjects were divided into three test groups. Each group's prescribed hospital diets were augmented by one of the three following DF supplements for two weeks: Soybean biscuits containing 5g of total DF-the control group(n=15); Biji biscuits containing 20g of total DF-the high insoluble DF group(n=9); and sea tangle biscuits containing 25g of total DF-the high soluble DF group(n=10). The mean daily DF intake of the subjects during the period were: $19.1\pm4.3g$ for the soybean control group; $32.5\pm4.1g$ for the Bijl group; and $38.1\pm5.5g$ for the sea tangle group. The supplementation of the Biji or sea tangle biscuits singnificantly lowered fasting serum glucose levels(p < 0.05) and resulted in the improvement of glucose tolerance. However, the secretions of insulin, C-peptide, and glucagon and Hb $A_{lc}$ concentration were not affected by the high fiber supplementary feeding for two weeks. The urinary excretion of glucose decreased remarkably after the addition of the DF supplements in all three groups(p<0.05). The results indicate that the supplementation of Biji or sea tangle bascuits possesses a beneficial effect on the improvement of glucose metabolism in subjects with NIDDM.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.371-377
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• 1996

Potential health promoting effects such as antiallergic, anti-inflammatory, antiviral, anticancer and anticarcinogenic properties have been ascribed to citrus flavonoids. Dietary fibers have also been used as functional food components due to the various beneficial physiological activities. Two kinds of flavonoids, naringin and hesperidin, were identified both in the pulp and in the peel of Korean tangerine. The contents of naringin and hesperidin in the pulp were 2.95 mg/100 g and 0.53 mg/100 g, respectively. However, the contents of naringin and hesperidin in the peel were much higher (10.77 mg/100 g and 38.90 mg/100 g) thanthose of two identified flavonoids in the pulp. The content of soluble dietary fiber (SDF) in the pulp of tangerine was 1.90%, insoluble dietary fiber (IDF) 0.37%, and total dietary fiber (TDF) 2.27% based on wet matter, respectively. The content of SDF was 1.09%, IDF 4.77% and TDF 1.86% in the peel of tangerine. The total pectin content was 1.53% in the pulp and 0.94% in the peel of tangerine. The peel of Korean tangerine, a by product in tangerine processing, would be a good source for the production of naringin, hesperidin and pectin.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1220-1224
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• 2005

Crataegi Fructus has often been cited in medical literature for its medicinal effects. The purpose of this study was to investigate the possibility of Crataegi Fructus application as an edible medicinal (nutritional supplement) food resource. In this study, Crataegi Fructus, which has been used in oriental medicine and folks remedy, was investigated to characteristics of nutritional composition(protein, lipid, ash, fiber, free sugar and minerals). The approximate composition of low Crataegi Fructus was crude protein, 0.26%, crude lipid, 0.30% and crude ash, 0.66%. And total dietary fiber 5.60%(insoluble 4.66%, soluble 0.94%), contents of glucose and fructose were 5.02mg% and 6.21 mg%, Nutritional composition of fermented liquid was crude protein 0.24%, crude lipid, 0.03%, crude ash, 0.53% and total dietary fiber, 0.24%. And glucose, fructose contents were 14.77mg% and 7.30mg%. The other hand, nutrition contents in water extract of Crataegi Fructus were significantly lower than low Crataegi fructus and fermented liquid. The above results showed that Crataegi Fructus and fermented liquid have sufficient values to use as a food stuff for medicinal food and nutritional supplement.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.330-336
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• 2009

In this study, we assessed changes occurring in the characteristics of Aralia continentalis Kitagawa (AcK) Kimchi prepared using different CaCl$_2$ treatments and seasonings by documenting the changes occurring in over the course of preparation and preservation. No visible changes were detected in the degree of total vitamin C although the levels of reducing sugar in the AcK-preserved products decreased over the storage period; the samples overall evidenced relatively high retention rates. Among the qualities of the AcK-preserved products, soluble dietary fiber generally increased over the storage period but the levels of insoluble dietary fiber decreased, and total dietary fiber increased to some degree or was maintained at a constant level. The total soluble solid content evidenced an increasing tendency over the storage period.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.159-165
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• 2012

In this study, the chemical characteristics of $Aralia$ $continentalis$ Kitagawa (AcK) $leaf-kimchi$ prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the $AcK$ $leaf-kimchi$ preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the $AcK$ $leaf-kimchi$ preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27~5.56%). Total chlorophyll decreased after the $1^{st}$ month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.849-855
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• 2003

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1434-1439
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• 1999

The chemical characteristics of flesh and pomace of Japanese apricot were investigated. The moisture contents of flesh and pomace of Japanese apricot were 89.94% and 91.39%. Free sugars and sugar-derivatives of Japanese apricot flesh (JAF), were 0.77% glucose, 0.47% fructose, 0.35% mannitol and 0.47% sorbitol, and of Japanese apricot pomace (JAP) were 0.01% glucose, 0.09% fructose, 0.38% mannitol and 0.06% sorbitol, respectively. The organic acids of flesh and pomace of Japanese apricot were citric acid, malic acid and oxalic acid. The predominant minerals in flesh and pomace of Japanese apricot were K, P, Ca and Al. The contents of dietary fiber (DF) in JAF were 2.94% of insoluble dietary fiber (IDF), 1.07% of soluble dietary fiber (SDF) and 4.01% of total dietary fiber (TDF). IDF of JAP were 6.25%, SDF 0.51% and TDF, 6.76%.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.870-877
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• 2016

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock' contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock's water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke' water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke' polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. $IC_{50}$ values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and $IC_{50}$ values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.