• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.238-246
• /
• 2002

The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.

• Food Science of Animal Resources
• /
• v.30 no.3
• /
• pp.365-372
• /
• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• Journal of the Korean Dietetic Association
• /
• v.24 no.1
• /
• pp.31-47
• /
• 2018

The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer's yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer's yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P<0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P<0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer's yeast. Considering all outcomes obtained throughout the experiments, brewer's yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.

• Mycobiology
• /
• v.38 no.4
• /
• pp.274-281
• /
• 2010

Cordyceps cardinalis was reported in Japan and the USA in 2004, and its fruiting bodies have recently been cultured in Korea. Herbarium specimens preserved at the Cordyceps Research Institute, Mushtech, Korea were revised and identified as C. cardinalis, based on morphological characters and conidial structures. Most of the C. cardinalis specimens were collected from Mt. Halla in Jeju-do. The effects of various nutritional sources and environmental conditions such as temperature and pH on mycelial growth of C. cardinalis were studied. Oatmeal agar, Martin's peptone dextrose agar, and Schizophyllum (mushroom) genetics complete medium plus yeast extract resulted in the best mycelial growth. Among carbon sources, cereals, and nitrogen sources, maltose, oatmeal, and peptone resulted in the best mycelial growth respectively. Mineral salts helped to increase growth rate but only resulted in thin mycelial density, similar to water agar. A temperature of $25^{\circ}C$ and a pH of 7 resulted in the highest mycelial growth. Based on these results, a Cordyceps cardinalis composite medium (CCM) was formulated with 1% maltose, 2% oatmeal, 1% peptone, and 2% agar. Use of the CCM resulted in slightly better mycelial growth than that of other commonly used agar media. Only organic nitrogen sources imparted a reddish pigmentation to the agar media, but this character diminished after several subcultures. A 7 day culture duration resulted in the best mycelial growth.

• Korean journal of applied entomology
• /
• v.20 no.1 s.46
• /
• pp.21-24
• /
• 1981

This study was conducted to obtain a supply of conidia sufficient for screening mungbean mutant lines for a source of resistance to Cercospora leaf spot caused by Cercospora canescens Ellis and Martin. Abundant sporulation occurred in cultures on mungbean leaf decoction oatmeal agar(MOA) exposed to about 2,500 Lux of fluorescent light. but it did not occur in continuous darkness. The conditions that produced maximum number of conidia was not coincided with those for vegetative growth and pigmentation in culture medium. Removal of aerial mycelium in culture by brushing with sterile water so enhanced the conidial production that oatmeal agar medium(OA) could be useful for production of abundant conidia by the treatment.

• Research in Plant Disease
• /
• v.9 no.1
• /
• pp.42-46
• /
• 2003

Conidiomata of the Rosellinia necatrix were induced in axenic culture under near ultraviolet light radiation. Pieces of sterilized Japanese pear twigs were placed on the 7 days-old oatmeal agar culture in plates. The plates were further incubated far 5 days and then illuminated by under near ultraviolet light radiation. Syn-nemata were developed on twigs in 19 out of 20 isolates tested within 5 weeks, and conidia were observed in 12 out of the 19 isolates. The synnemata and conidia produced were morphologically identical to those of Dematophora necatrix.

• Journal of Mushroom
• /
• v.3 no.2
• /
• pp.71-74
• /
• 2005

The sterile form of Inonotus obliquus is used for preparation of the medicine befungin that is effective in the treatment of gastritis, gastric ulcers, and several tumors. The fungus is known to be produced mainly on the stems of Betula platyphylla var. japonica that grows at high altitudinal (above 1,100 m) region in Korea. But, we found the mushroom on the stem of Betula costata at Mt. Jumbong in Korea. We isolated a pure culture of the fungus from the stem of B. costata by use of potato dextrose agar (PDA) medium with streptomycin. We could isolate the fungus from plant's tissue filled with hyphae, but not from other parts. The spore collected from the sclerotia showed $6.0{\sim}10.0{\times}4.5{\sim}6.0{\mu}m$ in diameter, and the hypha was $2.5{\sim}5.0{\mu}m$ in thickness. The colony showed irregular features and scattered yellow color at the center as the culture ages. We could find brownish setae at the yellow region of colony at 20 days of culture, and the size ranged $4{\sim}6{\times}100{\sim}420{\mu}m$. The oatmeal agar (OA) provided best growth for I. obliquus among five media (CDA, CMA, MA, OA and PDA). Optimum temperature ranged $25{\sim}30^{\circ}C$, and optimum pH was relatively alkaline with the range of pH 8.0~9.5.

• Proceedings of the PSK Conference
• /
• 2002.10a
• /
• pp.331.1-331.1
• /
• 2002

Actinomycetes CS0703 has been isolated in soil sample from location in the Jeju province. Korea. and produces alkaline extracellular proteases. To maximize protease production, initial pH of the culture medium was adjusted to 12.0 with NaOH and incubated at $48^{\circ}C$ on a rotary shaking incubator(180rpm). Actinomycetes CS0703 produced high level of protease at late exponential phase when grown in OSYM medium (oatmeal 2.0%. soybean meal 1%. dried yeast 1%. mannitol 1%). (omitted)

• The Korean Journal of Mycology
• /
• v.42 no.1
• /
• pp.86-90
• /
• 2014

Button mushroom (Agaricus bisporus) strains from diverse origins were compared in this study to obtain basic information on their growth and biochemical properties that are helpful for breeding. Among 31 dikaryotic strains tested, most strains showed better mycelial growth on oatmeal agar than on MEA and PDA. Mycelia of the mushroom strains revealed ${\beta}$-glucosidase activity the most clearly among the seven extracellular enzymes tested. All the strains showed protease activity, but ${\beta}$-glucosidase activity was found in 27 strains and xylanase activity was found in 30 strains. The activity of avicelase, CM-cellulase, amylase, and pectinase was detected in less than 20 strains. These results implied that enzymatic characteristics could be used as a criterion of strain selection for breeding study.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.6
• /
• pp.877-884
• /
• 2013

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.