• Food Science and Biotechnology
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• v.17 no.4
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• pp.734-738
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• 2008

The physicochemical and in vitro physiological properties of soluble dietary fiber (SDF) from wax gourd (Benincasa hispida) pulp and peel were investigated. The pulp was composed of 11.4% SDF and 24.3% insoluble dietary fiber (IDF), while the peel contained 3.2% SDF and 43.3% IDE The predominant sugar in the SDF of the wax gourd pulp and peel was uronic acid, followed by galactose and rhamnose. The SDFs from the wax gourd pulp and peel gave similar elution patterns, with 4 main neutral sugar and uronic acid peaks eluted by 0.4, 0.5, 1, and 2 M ammonium acetate buffer. The pulp SDF had a much higher glucose retardation index (GRI) than the peel SDF for all measurement times. The pulp SDF showed strong growth-inhibiting activity against Escherichia coli and Clostridium perfringens, whereas the peel SDF produced strong growth-promoting activity against Bifidobacterium longum, Bifidobacterium infantis, and Lactobacillus brevis when compared to glucose.

• Korean Journal of Human Ecology
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• v.18 no.5
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• pp.1147-1158
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• 2009

The physicochemical and sensory characteristics of Kongnamulguk with commercial film-packed soy sprouts from domestic cultivars were investigated. The color determination showed that the solid part of Kongnamulguk had a light green color and did not change even when cooking for 9 minutes. The solid part of Kongnamulguk was much higher in insoluble dietary fiber than soluble dietary fiber. Soluble and insoluble dietary fiber of the soy sprout tended to increase upon cooking. The acceptability of the solid part of Kongnamulguk was negatively correlated with a bean odor and flavor, and a grassy odor and flavor, but positively correlated with a nutty odor and flavor. In addition, the acceptability of the liquid of Kongnamulguk was negatively correlated with a bean odor, a grassy and bitter flavor, while it was positively correlated with a sweet flavor. These results suggest that soy sprout with a less bean odor and flavor would be highly acceptable, so it would probably be suitable for Kongnamulguk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.700-704
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• 2004

This study was conducted to determine the several structural carbohydrate of 9 kinds of brassica vegetables. The samples were dried at 6$0^{\circ}C$ for 24 hrs and ground to pass a 0.5 mm screen. The crude protein and crude fat contents of brassica vegetables were 2∼3 times higher than those of grain as dry matter basis. However, the crude ash content of brassica vegetables was 7 times higher than that of grain. Total dietary fiber (TDF) was ranged from 24.26% (Narinosa) to 47.33% (Chinensis) as dry matter basis. Insoluble dietary fiber (IDF) was ranged from 17.75% (Narinosa) to 26.81% (Toscana) as dry matter basis. Soluble dietary fiber (SDF) was ranged from 3.20% (Toscana) to 23.45% (Narinosa) as dry matter basis. The correlation of brassica vegetables was r=0.30 between TDF and IDF, r=0.89 between TDF and SDF (p＜0.01), r =0.25 between TDF and CHO, and r=0.29 between DFi and NDF (p＜0.05), respectively.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.375-379
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• 2005

Physicochemical properties, intestinal microbial growth, and inhibitory effects of alcohol-insoluble polysaccharide (AIP) extracted from cucumber peel were investigated. AIP was composed of 14.54% crude protein, 1.04% crude lipid, 13.74 % crude ash, 9.1% soluble dietary fiber, and 41.2% insoluble dietary fiber. AIP showed low bulk density (0.18 g/mL) and water-holding capacity (6.39 g/g), and high oil-holding capacity (3.96 g/g). Pectic substance fractions [water-soluble pectic substance (WSP), ethylenediaminetetraacetic acid-soluble pectic substance (ESP), and alkali-soluble pectic substances (ASP)] and hemicellulose fractions [1 M KOH-soluble hemicellulose (KHP1) and 4 M KOH-soluble hemicellulose (KHP4)] were obtained from sequential chemical fractionation of AIP. WSP showed higher total sugar contents than total uronic acid contents, whereas opposite results were observed in ESP and ASP. Molecular weight distributions of three pectic substance fractions were in order of ASP>ESP>WSP. Ion exchange chromatogram pattern of WSP was different from those of ESP and ASP. Major component of WSP was fraction eluted by 0.05 M ammonium acetate buffer, whereas that of ESP and ASP was fraction eluted by 0.2 M NaOH. WSP and ASP showed growth-promoting activities against Lactobacillus brevis, Bifidobacterium bifidum, and B. longum, whereas B. bifidum and B. longum for ESP. KHP1 and KHP4 fractions had significant growth-promoting activities against B. bifidum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1740-1746
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• 2012

Sparassis (S.) crispa is an edible mushroom abundant in dietary fiber and ${\beta}$-glucan. The aim of this study was to prepare extracts and residues of the fruit bodies of S. crispa fermented with Lactobacillus (L.) brevis and Monascus (M.) pilosus and to measure the remaining dietary fiber and ${\beta}$-glucan. Dried powder of S. crispa containing 64.4 g/100 g total dietary fiber (2.6 g/100 g soluble and 61.8 g/100 g insoluble dietary fibers) and 24.0 g/100 g ${\beta}$-glucan was used as the starting material for the extraction. Raw and fermented S. crispa were extracted with hot water and three kinds of aqueous ethanol (50, 70, and 90%, v/v), respectively. A hot water extract from S. crispa fermented with M. pilosus had greater soluble dietary fiber content (19.3 g/100 g) than that from raw S. crispa with 14.6 g/100 g soluble dietary fiber or that from L. brevis-fermented S. crispa with 8.2 g/100 g soluble dietary fiber. The yield of the extract was 16.6% of intial weight of dried S. crispa. After hot water extraction of S. crispa fermented with M. pilosus, residues containing 90.5 g/100 g total dietary fiber (1.3 g/100 g soluble and 89.2 g/100 g insoluble dietary fibers) were obtained, and the yield was 69.6% of intial weight of dried S. crispa. The residue (31.0 g/100 g) contained more ${\beta}$-glucan than raw S. crispa or M. pilosus-fermented S. crispa (24.4 g/100 g). The resulting hot water extract and residue from S. crispa fermented with M. pilosus would be suitable for use in preparing liquid and powdered health functional foods, respectively.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.6-12
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• 2015

This study was performed to determine the optimal hydrolysis conditions for the production of hydrolysates, including water-soluble dietary fiber from Chinese cabbage, with commercial enzymes. The optimal pH and temperature for hydrolysis of the hemicellulose fraction were pH 5.0 and $40^{\circ}C$, and optimal enzyme concentrations were 45 units and 21 units for Shearzyme plus and Viscozyme L, respectively. The yields of the hydrolysate including the water-soluble dietary fiber from the hemicellulose fraction by Shearzyme plus and Viscozyme L were 22.64 and 24.73%, respectively, after a 72 h reaction. The molecular weight distribution of alcohol-insoluble fiber was characterized by gel chromatography; degradation of hemicellulose increased with increasing reaction time. Our results indicate that the hemicellulose fraction was degraded to water-soluble dietary fiber by enzymatic hydrolysis, and its hydrolysate could be utilized as new watersoluble food materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.427-433
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• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.332-338
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• 2022

Cereal grains are the dietary staple in many countries, including the Republic of Korea. These grains are usually consumed cooked. Korean grown raw and cooked brown non-glutinous rice (BNR), white non-glutinous rice (WNR), oats, and barley were analyzed to assess the effects of cooking on dietary fiber and free sugar content. The largest decrease in total dietary fiber (TDF) after cooking was observed in barley (11.62±1.26 to 2.96± 0.90 g/100 g), and the smallest decrease was observed in oats (8.1±0.34 to 8.1±0.32 g/100 g). Soluble dietary fiber decreased in oats (3.35±0.94 to 1.25±0.03 g/100 g) while insoluble dietary fiber increased (4.76±0.78 to 6.90±0.30 g/100 g) after cooking. TDF content was not changed. Of the six free sugars routinely assessed, only sucrose was detected in BNR and WNR. Sucrose decreased by about 0.6 g/100 g in BNR, and was not detected in WNR, after cooking. Fructose, sucrose, and raffinose were detected in oats (0.08, 0.83, and 0.19 g/100 g) and barley (0.09, 0.58, and 0.22 g/100 g) Maltose was also detected in barley (0.09 g/100 g). Total sugar content decreased in every cereal grain sample after cooking. This research reveals that dietary fiber and free sugar content can be reduced by cooking cereal grains.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.680-685
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• 2008

In this study, we assessed the functional characteristics of Aralia continentalis Kitagawa (AcK) and Aralia continentalis Kitagawa leaf (AcK-leaf), including crude saponin contents, antioxidant activity, nutritive elements, dietary fiber, and chlorophyll contents. The results of our analysis of nutritive elements in AcK, the contents of the general components, inorganic components, and vitamins were all relatively high. The contents of inorganic components were also high in the following order: K>Ca>P>Na>Mg. Among vitamins, $\beta$-carotene and vitamin C contents were all high. The crude saponin content was 63.7 mg/g in the AcK and 63.5 mg/g in the AcK leaf, and the antioxidant activity was determined to be relatively high. With regard to the dietary fiber content, the total dietary fiber content was 2.13% (soluble 0.40, insoluble 1.72) in the AcK and 5.98% (soluble 1.06, insoluble 4.89) in the AcK leaf, and the total chlorophyll content was 92.58 mg in the AcK and 147.25 mg/100 g in the AcK-leaf.