• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.269-274
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• 2013

This study is conducted to estimate the nutrient compositions and in-situ ruminal disappearancerates of roughage sources which are commonly used in South Korea. Twelve types of roughage sources are being selected based on surveys from more than 50 farms, and 12 samples from various farms and companies are collected and analyzed for their nutritive components and minerals. Two Hanwoo steers (BW $526{\pm}14$ kg) with ruminal cannula are used to investigate in situ ruminal degradability. Five roughage sources, timothy hay, alfalfa pellet, rice straw, klein grass hay and tall fescue straw, are all selected from 12 roughage sources above for further experiments. Overall, the nutrient components and minerals from the 12 roughage sources have shown low values when comparing with standard tables of feed compositions in Korea. In situ dry matter disappearance rate is recorded as high in order of klein grass, timothy, alfalfa pellet, tall fescue and rice straw. In situ crude protein disappearance rate is high in order of alfalfa pellet, klein grass, timothy, tall fescue and rice straw.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.479-486
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• 2012

This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger's appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.55-69
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• 2002

Sedum Sarmentosum Bunge has been used as medical material and food in Korea. To upgrade it's value as a materials of beverage, I research and analysed nutritive substance and taste. Inorganic components content was included in the order of Ca, mg, P, K, Na, in line, and there were little Fe, Cu, Zn. It appeared much Ascorbic acid contents in May sample for March sample, but it was included less than other Green Vegetables. Chlorophyll contents decreased about 37.8% and 37.6% to the first each contents after seven days resulting measuring May sample and March sample in room temperature. There was much difference in appearance. Sedum Sarmentosum Bunge included a little polyphenol contents. Polyphenol contents decreased a little in five days in May sample and March sample. I measured phenol compounds of garlic acid, vani11ic acid, caffeic acid, p-coumaric acid, ferulic acid, most of consisted in corrected forms. Fragrance components were confirmed 9 kinds in March sample, 11 kind in May sample the common components in May sample and March sample were 7-octen-4-o1.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.33-54
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• 2002

Rice quality is much dependent on the pre-and post harvest management. There are many parameters which influence rice or cooked rice qualitys such as cultivars, climate, soil, harvest time, drying, milling, storage, safety, nutritive value, taste, marketing, eating, cooking conditions, and each nations' food culture. Thus, vice evaluation might not be carried out by only some parameters. Physicochemical evaluation of rice deals with amy-lose content, gelatinizing property, and its relation with taste. The amylose content of good vice in Korea is defined at 17 to 20%. Other parameters considered are as follows; ratio of protein body-1 per total protein amount in relation to taste, and oleic/linoleic acid ratio in relation to storage safety. The rice higher Mg/K ratio is considered as high quality. The optimum value is over 1.5 to 1.6. It was reported that the contents of oligosaccharide, glutamic acid or its derivatives and its proportionalities have high corelation with the taste of rice. Major aromatic compounds in rice have been known as hexanal, acetone, pentanal, butanal, octanal, and heptanal. Recently, it was found that muco-polysaccharides are solubilized during cooking. Cooked rice surface is coated by the muco-polysaccharide. The muco-polysaccharide aye contributing to the consistency and collecting free amino acids and vitamins. Thus, these parameters might be regarded as important items for quality and taste evaluation of rice. Ingredients of rice related with the taste are not confined to the total rice grain. In the internal kernel, starch is main component but nitrogen and mineral compounds are localized at the external kernel. The ingredients related with taste are contained in 91 to 86% part of the outside kernel. For safety that is considered an important evaluation item of rice quality, each residual tolerance limit for agricultural chemicals must be adopted in our country. During drying, rice quality can decline by the reasons of high drying temperature, overdrying, and rapid drying. These result in cracked grain or decolored kernel. Intrinsic enzymes react partially during the rice storage. Because of these enzymes, starch, lipid, or protein can be slowly degraded, resulting in the decline of appearance quality, occurrence of aging aroma, and increased hardness of cooked rice. Milling conditions concerned with quality are paddy quality, milling method, and milling machines. To produce high quality rice, head rice must contain over three fourths of the normal rice kernels, and broken, damaged, colored, and immature kernels must be eliminated. In addition to milling equipment, color sorter and length grader must be installed for the production of such rice. Head rice was examined using the 45 brand rices circulating in Korea, Japan, America, Australia, and China. It was found that the head rice rate of brand rice in our country was approximately 57.4% and 80-86% in foreign countries. In order to develop a rice quality evaluation system, evaluation of technics must be further developed : more detailed measure of qualities, search for taste-related components, creation and grade classification of quality evaluation factors at each management stage of treatment after harvest, evaluation of rice as food material as well as for rice cooking, and method development for simple evaluation and establishment of equation for palatability. On policy concerns, the following must be conducted : development of price discrimination in conformity to rice cultivar and grade under the basis of quality evaluation method, fixation of head rice branding, and introduction of low temperature circulation.

• Journal of Nutrition and Health
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• v.8 no.1
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.3
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• pp.221-232
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• 1999

Dry matter yield and ear percent are commonly considered the most important factors for evaluating silage corn(Zea mays L.) hybrids for silage production. But quality of stover as well as forage production in important in identification of hybrids. The objective of this study was to evaluate nutritional value of stover, ear and whole plant from eight corn hybrids for silage at two dates of planting. In content of fiber components(ADF, NDF, ADL, hemicellulose and cellulose) from stover, ear and whole plant samples, optimum planting corn was lower than late planting one(P<0.01). Differences(P<0.01) in the content of fiber components in stover and whole plant were observed among the corn hybrids. Differences between different planting dates in TDN and $NE_1$ were detected in the stover and whole plant samples(P<0.05). Differences among the corn hybrids in TDN and $NE_1$ were also observed in stover, ear and whole plant samples. TDN and $NE_1$ of 'G4624', 'P3352' and 'P3394' for whole plant were higher than those of the other corn hybrids. ln vitro dry matter digestibility(IVDMD) at optimum planting date was higher than that of late(P<0.05), and there also were significant differences among the corn hybrids. Correlation coefficients for whole plant IVDMD with NDF, ADF, hemicellulose, and cellulose were $-0.82^{**}$, $-0.71^{**}$, $-0.63^{**}$, and $-0.69^{**}$, respectively. Results of this study indicate that optimum planting of corn resulted in increased quality of silage corn. Differences among corn hybrid, particularly, in nutritive value of stover and whole plant were also observed. Therefore, the nutritional value of stover and whole plant may be important in assessing the corn hybrids for silage.

• Food Science and Preservation
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• v.17 no.4
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• pp.541-546
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• 2010

Wild-garlic (Allium victorialis L.) is a perennial plant found in worldwide and has been considered as a favorite vegetable due to its particular smell and taste. However, the study of biological activity of wild-garlic and the development of processed food are in rudimentary. In this study, we evaluated several biological activities, including antioxidant, antimicrobial, and inhibitory activities against human thrombin, $\alpha$-amylase and $\alpha$-glucosidase, of Ulrung wild-garlic. Analysis of the composition showed that Ulrung wild-garlic is nutritive although it is perishable. The color of fresh juice was stably maintained during 10 days-storage at $4^{\circ}C$, but rapidly discolored by heat treatment at $70^{\circ}C$ for 1 h. During heat treatment, the contents of total sugar and total polyphenol were decreased to 75% and 50%, respectively, and acidity was increased from 0.069% to 0.111%. In a while, the brix, reducing sugar, and total flavonoids showed minor changes. The fresh juice showed strong DPPH scavenging activity, reducing power and antibacterial and antifungal activity, but the heat-treated juice lost the antioxidant and antimicrobial activities. The inhibitory activities against human thrombin and $\alpha$-amylase and $\alpha$-glucosidase was negligible in both fresh juice and heat-treated juice. These results suggested that the antioxidant and antimicrobial components in wild-garlic are heat-liable and volatile. Based on our results, we propose non-heat treatment products for processed wild-garlic, for example, fresh juice-added beverage or fermented liquors using wild-garlic.

• The Journal of the Korea Contents Association
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• v.15 no.10
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• pp.626-635
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• 2015

Along with the social interests and needs for health, the U-Healthcare Service as a new model to control individual dietary life and to prevent chronic diseases is now drawing the public attention. In this study, the characteristics of the requirement of U-Healthcare Service were investigated from subjects aged over 50 years old. As parts of the expectation to the U-Healthcare service, the customized clinical care & control (37.7%) and the systematic understanding of individual health state (21.4%) appeared significantly. And for the application of the U-Healthcare Service to the field of healthcare, the control of dietotherapy (43.9%) appeared higher than anything else and thus the customized service for individual dietotherapy seemed to be needed. Regarding the field of searching for health information, the disease control (35.6%), food materials (28.6%), and recipe for health foods (22.7%) appeared in sequence and revealed that the majority over 50% of subjects were interested in foods. The requirements for the information of dietary formula were also investigated through 5 points scaled questionnaires on respective topics of nutritive components, menus customized for corresponding health states (diseases), and the results obtained from surveys on respective topics all showed the needs for all information by representing each point value exceeded 3.9. Through the results obtained from this study, the provision of customized information enabling the nutritional control in accordance with individual states of health or disease was estimated to be needed for the popularization of U-Healthcare Service providing contents for dietary life of clients especially those of aged over 50 years.

• Animal cells and systems
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• v.12 no.4
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• pp.313-319
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• 2008

The ultrastructure of oocytes during oogenesis and oocyte degeneration associated with follicle cells in female Sinonovacula constricta(Lamarck, 1818) were investigated by electron microscope observations. Ovarian follicles are surrounded by a matrix of vesicular connective tissue cells(VCT cells). VCT cells contain large quantities of glycogen particles and several lipid droplets in their cytoplasm. It is suggested that VCT cells act as a source of nutrients for vitellogenesis during oogenesis. In early vitellogenic oocytes, several coated vesicles, which appear at the basal region of the oocyte, lead to the formation of membrane-bound vesicles via endocytosis. The uptake of nutritive materials in coated vesicles formed by endocytosis appears through the formation of coated pits on the oolemma during vitellogenesis. During the late stage of oogenesis, yolk precursors(yolk granules), mitochondria and lipid droplets are present in the cytoplasm of late vitellogenic oocytes. In particular, proteinaceous yolk granules containing several different components are intermingles and form immature yolk granules. In the mature oocyte, small immature yolk granules are intermingled and form large mature yolk granules. Vitellogenesis occurs through a process of autosynthesis, involving combined activity of the Golgi complex, mitochondria and rough endoplasmic reticulum in the cytoplasm of vitellogenic oocytes. The process of heterosynthesis is where extraovarian precursors are incorporated into oocytes by endocytosis at the basal region of early vitellogenic oocytes before the formation of the vitelline coat. Follicle cells appear to play an important role in vitellogenesis and oocyte degeneration. The functions of attached follicle cells to the oocyte during oocyte degeneration are phagocytosis and digestion of phagosomes originating from oocyte degeneration. After digestion of phagosomes, it is assumed that the function of follicle cells can permit a transfer of yolk precursors necessary for vitellogenesis and allows for the accumulation of glycogen and lipid during oocyte degeneration, which can be employed by vitellogenic oocytes. Follicle cells of S. constricta may possess a lysosomal system for induction of oocyte breakdown and might resorb phagosomes in the cytoplasm for nutrient accumulation during oocyte degeneration.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.974-981
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• 1997

A combined treatment of high hydrostatic pressure and carbonation was used to inactivate pectinesterase (PE) and sterilize microorganisms in Valencia orange juice without major changes in its nutritive components. Quality characteristics of Valencia orange juice, such as microorganisms, PE activity, vitamin C content and color, were evaluated after it was treated with pressure, carbonation-and-pressure, and heat. Quality changes during storage at $4^{\circ}C$ and $30^{\circ}C$ after the treatments were also investigated. Pressurized orange juice (pressurized at 600 MPa for 10 min at $20^{\circ}C$) showed 7.0% residual PE activity, while the carbonated-and-pressurized orange juice (207 $kPa-CO_2$ gas pressure, pressurized at 600 MPa for 10 min at $20^{\circ}C$) showed 0%. Pressurization at 400 MPa or higher decreased the population of microorganisms in the orange juice to less than 10 CFU/mL. Carbonated-and-pressurized orange juice showed slight decrease in vitamin C content when stored at both $4^{\circ}C\;and\;30^{\circ}C$. While heat-treated ($90^{\circ}C$ for 60 sec) orange juice showed 75% decrease in vitamin C content when stored at $30^{\circ}C$. L value (lightness) and b value (yellowness) of carbonated-and-pressurized orange juice were higher than those of heat-treated orange juice when they were stored at $4^{\circ}C$ for 30 days.