• Korean journal of food and cookery science
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• v.3 no.1
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• pp.14-19
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• 1987

The physicochemical properties of acorn starch were investigated by comparing acorn crude starch and refined starch, Proximate composition analysis revealed that the contents of crude protein, fat and ash were higher in acorn crude starch than in refined starch. Water binding capacity and swelling power of crude starch were a little higher than refined starch. Gelatinization temperature determined by optical transmittance and by Amylograph were $68^{\circ}C$ and $73^{\circ}C$, respectively. The viscosity of crude starch had the amylose content of 28.8%, and the molecular weight of amylose was 20, 425 and glucose unit per segment of amylopectin was 21.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.579-588
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• 2012

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.957-965
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• 2006

This research was conducted to examine the usability of Dangui (Angelica gigas Nakai, Root) and Seungumcho (Angelica gigas Nakai, Leaf) as functional food in aspects of their functional components and nitrite scavenging ability. Analysis of proximate composition showed that Dangui contains more moisture, crude lipid and crude protein than Seungumcho. On the other hand, Seungumcho contains more than twice mont of crude ash and crude fiber than Dangui. Dangui showed higher contents in phosphorus, iron, magnesium, and Seungumcho showed higher contents in copper, calcium, sodium, potassium compare to each other. Substances such as calcium, magnesium and iron that showed high contents in Dangui and Seungumcho are the most important inorganic substances. Total dietary fiber(TDF) of Dangui, sum of IDF and SDF, was 24.2%, and Seungumcho showed 28.18%. vitamin C contents of a 29.690.33 mg/100g appeared only in Seunggumcho. Total phenol contents of Dangui was 0.100${\pm}$002% and that of Seungumcho 0.0900${\pm}$008%. Nnitrite Scavenging ability of both water soluble and methanol soluble extracts were more than 90% at pH 1.2, and it decreased as pH level adjusted to pH 4.2, pH and 6.0.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.90-97
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• 1986

Timing of weaning is later in Korean rural and lower urban classes compared with middle and upper classes. Weaning after the international standard of six months of age has adverse effects on the growth rate of children. This occurs because supplementary foods are not provided for the child during the weaning period; rather, the infant goes directly from nursing(or bottle feeding) to the cereals and solid foods of the adult diet. Consequently, all nutrient and calorie intake, with the exception of thiamin, in Korean rural children had not yet attained the Recommended Dietary Allowance (RDA). This situation bas created an urgent need for easy to prepare, low priced. highly nutritious supplementary foods. The research team of Yonsei University developed 3 formulas prepared from rice, soybeans, sesame, dry skim milk and fish which are all plentiful and inexpensive items in Korea. A proximate analysis and amino acid determination were performed on three formula. These formulas were prepared and used as exprimental diet for an animal assay. In the animal assay, growth rate, PER evaluated and biochemical analyses were also carried out. A safety storage assay and the cost evaluation were also conducted.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.827-833
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• 2007

The purpose of the study was to perform research a proximate analyses and sensory evaluations for sulgidduk over a storage period, where the sulgidduk contained added with buchu powder added at 1%, 2%, and 3% concentrations. The general composition of the buchu powder was 34% crude protein, 1.8% crude lipid, and 21.8% crude fiber while the moisture contents of the buchu powder was 2.71%. The moisture contents of the sulgidduk samples over the storage period ranged from 34% to 38%. Color and moisture changes were not significant (p<0.05) during storage, while the values showed significant decreasing trends (p<0.05) with greater additions of buchu powder. In terms of textural characteristics, hardness, cohesiveness, gumminess, and chewiness decreased significantly (p<0.05) with greater concentrations of buchu power, while adhesiveness and springiness showed no significant differences(p<0.05). Based on the sensory evaluations, overall preference was high for the 3% buchu powder sample. This sample received high scores on flavor, color, taste, chewniess, and moisture, suggesting that adding 3% buchu powder would be feasible for making sulgidduk.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.25-32
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• 2012

This study was conducted to evaluate the quality characteristics of Sulgidduk prepared with different amounts of Hasuo (Polygoni Multiflori Radix) powder. Proximate composition analysis showed that the moisture content, pH, acidity, and volume of Sulgidduk decreased with a rise in the level of added hasuo powder. The L-value decreased, while a and b values increased, with increasing amounts of hasuo powder. In mechanical evaluation of physical properties, hardness decreased while springiness, chewiness, cohesiveness, and brittleness increased with increasing hasuo powder content. Scanning election microscopy indicated that the number of air cells decreased as the ratio of hasuo powder increased. Sensory evaluation showed that moistness and springiness decreased significantly when the amounts of hasuo powder increased. The sample containing 30 g hasuo powder scored the highest for sweet taste, savory taste, springiness, chewiness, swallowing, and in overall acceptability scores. Next, the sample containing 60 g hasuo powder scored higher than control. The optimum concentration indicate that addition of 30~60 g hasuo powder to Sulgidduk resulted in highest quality.

• Journal of Mushroom
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• v.18 no.2
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• pp.141-144
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• 2020

In this study, we attempted to find alternative materials to replace Cotten seed meal(CM) using the wastes of bean sprouts by-product in bottle cultivation of Pleurotus ostreatus. In Proximate analysis, the protein content of BW was slightly lower than that of CM, but the growth characteristics of mushrooms were similar to those of control when byproduct of bean sprouts was used. In addition, the amino acid composition of fruit body did not show a significant difference in the treatment section. Therefore, it is judged that BW could be a suitable substitute for CM in the cultivation of Pleurotus ostreatus.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1105-1112
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• 2017

Fermented sausages prepared by inoculation with different starter cultures were analyzed for their physicochemical characteristics. Three types of fermented sausages were processed separately, without starter culture (control), with a commercial culture mix, and culture mix plus Lactobacillus plantarum (LP). On proximate analysis, two inoculated sausages showed an increase in moisture and fat contents (p<0.05). The inoculated sausages showed lower hardness and gumminess values (p<0.05) than control. The combination of starter culture with LP displayed the lowest chewiness and cohesiveness values and showed a more intensive red color (p<0.05). Two inoculated batches showed significantly lower pH values and water activity than control, in accordance with the increase in lactic acid bacteria (p<0.05). The inoculated sausages reduced the extent of lipid oxidation (p<0.05) and induced an increase in lauric acid, linoleic acid, eicosadienoic acid, and arachidonic acid, as well as they had a higher polyunsaturated fatty acid content and ratio of n-6 and n-3 fatty acids (p<0.05). The addition of LP to the starter culture in a suitable combination resulted in a positive effect on the physicochemical and microbiological attributes of fermented sausages.

• Nutritional Sciences
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• v.9 no.4
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• pp.330-334
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• 2006

Chemical composition of the Eucommia ulmoides bark, including extractives, proximate, mineral, fatty acid and monosaccharide compositions, was studied The most abundant mineral was calcium (533.17 mg/l00 g). $\alpha-linolenic$ acid (24.7%) and linoleic acid (24.3%), showed higher contents among the fatty acids. Major monosaccharides of E. ulmoides balk were arabinose (13.94 mg/g), xylose (18.91 mg/g) and glucose (119.7 mg/g). From the bark of E ulmoides, four compounds were isolated and their structures were elucidated as caffeic acid (I), kaempferol (II), quercetin (III) and isoquercitrin (IV) by spectroscopic analysis such as NMR and MS, including cellulose TLC and other chemical evidence such as hydrolyzation and acetylation. The antioxidant activities of four isolated compounds were evaluated by DPPH free radical scavenging, hydroxyl scavenging and reducing power assays. The results indicated that all the isolated compounds showed higher DPPH radical scavenging activity than $\alpha-tocopherol$ and BHT that were used as positive controls and these four compounds exhibited considerable reducing power and hydroxyl radical (OH) scavenging activity. Considering from the results above, it suggests that the E. ulmoides bark is a potential natural source of antioxidant material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.869-874
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• 2004

This study was conducted to investigate the effects of paprika juice on the quality characteristics of Jeung-Pyun (fermented and steamed rice cake). Jeung-Pyun was prepared with four different levels of orange paprika juice (0%, 10%, 25% and 50% replacement of water). The proximate composition analysis showed that moisture contents of Jeung-Pyun were 48.72∼49.36%, and crude protein, lipid and ash contents were 2.94∼3.13%,0.46∼0.63% and 0.60∼0.65%, respectively. The pH of Jeung-Pyun batters was decreased from 4.74∼4.83 to 4.27∼4.38 during 4 hours of fermentation at 35$^{\circ}C$. The maximum expanded volume was observed in control group, followed by 10% group, 25% group and 50% group and the volume expansion was decreased with the increased amount of paprika juice. The "L" value (lightness) was the highest in control group and decreased with paprika juice addition, while the "b" value (yellowness) was increased as the amount of paprika juice was increased. Rheology test showed that there were no significant differences in hardness an cohesiveness among four groups. Springiness and gumminess were the lowest in control group and increased with the increased amount of paprika juice. Results of sensory evaluation showed that there were no significant differences in scores of cell uniformity, sweetness, moistness and overall desirability between control and 10% group. Therefore. Jeung-Pyun prepared with 10% paprika juice was evaluated as the most acceptable one among test groups when compared to control.