• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1319-1331
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• 2017

The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The protein and crude fat were increased in proportion to the added quantity of Lentinula edodes powder. The amount of ash was found the most in the bread with 1% Lentinula edodes powder. It was confirmed that the volume of bread with Lentinula edodes powder decreased as the amount of the Lentinula edodes powder increased. The brightness was the highest in the control and was inversely proportional to the added amount of Lentinula edodes powder. The yellowness and redness of the dough were proportional to the added amount of Lentinula edodes powder. Total amino acids and free amino acids were found. The dough with 3% Lentinula edodes powder contained the highest amounts of both, followed by 2%, and 1%. When evaluating the length of storage, the bread's springiness and cohesiveness decreased. Regarding the taste, preference was given to the bread with 2% Lentinula edodes powder, which had the lowest value of bad odors and odd texture in the sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.7
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• pp.995-999
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• 2004

Fabrea salina is a hypersaline ciliate having importance as a live food source for juvenile stages of aquatic animals including smaller invertebrates. The analysis of this ciliate for proximate and biochemical composition was carried out. The moisture, protein, fat, carbohydrate and ash content of F. salina from natural sources were 86.66$\pm$0.380, 56.66$\pm$0.494%, 36.66$\pm$0.614%, 1$\pm$0.073% and 4$\pm$0.182%, respectively. Gas chromatographic analysis (percent area below the curve) revealed that the presence of oleic acid was higher over other fatty acids in both natural and cultured F. salina. The absolute content of oleic acid was higher in natural (18.91% area) than in the cultured (10.74% area) F. salina. Linoleic and linolenic acids were also among major fatty acids with the percentage area of 16.29 and 14.58, respectively. The number of fatty acids in cultured Fabrea was less as compared to the natural ones and the oleic acid was followed by palmitic acid, palmitoleic acid, linoleic acid and stearic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.199-203
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• 2001

Chopi, Zanthaxylum piperitum DC., has been used as natural spice traditionally in the Far East countries including Korea. This study was performed with the object of providing basic data, firstly for the decision of the appropriate harvesting time for traditional use of chopi and secondly for developing a new spice satisfying the national dietary custom from chopi as raw material. Concerning the conte수 and its change of the proximate composition, the content of moisture and crude protein decreased in all sample, while the content of fiber and ash tended to increased with the lapse of harvest time. The content of mineral elements tended to increase in every sample with the lapse of harvest time, and contents of K and P were higher than that of Ca, Na and Mg. Every sample showed the highest content of 15~16 components of total amino acids at the first period and the content decreased gradually with the lapse of harvest time. On the basis of the first period, every sample showed the highest content of aspartic acid, the lowest content of methionine and the trace of cysteine. Free amino acids increased considerably with the lapse of harvest time for peels of chopi and minchopi broth, while the amount for leaves increased on the contrary.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.453-457
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• 2017

The proximate, fatty acid and dimethyl acetal (DMA) composition, and mineral and total amino acid content of limpets Cellana spp. were studied. Limpets contained 17.6% protein, 1.82% lipids, and 1.28% ash. The most prominent fatty acids in limpets were 20:4n-6, 20:5n-3, 18:1n-9, 16:0, 18:0, and 22:2 nonmethylene-interrupted diene (7,13). Limpets contained significant amounts of 18:0DMA (7.79%) and 20:0DMA (2.45%) derived from plasmalogen. They also contained large amounts of calcium (192.4 mg/100 g) and iron (9.4 mg/100 g), which are components of limpet teeth. The most prominent total amino acids were glutamic acid, arginine, aspartic acid, leucine, lysine, and glycine. These results suggest that limpets are a good source of n-3 and n-6 fatty acids, plasmalogen, calcium iron, and arginine.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.240-247
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• 1998

This experiment was carried out investigate changes in proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid value (TBA) and mineral contents of pure Kaesojoo (PK) and Kaesojoo added medicinal herbs (KMH) during storage period (30 days) at 4$^{\circ}C$ and -18$^{\circ}C$. Two dogs with 12kg live weight were slaughtered to obtain samples from extracts. The results obtained were as follows: Crude fat and ash of KMH were higher than those of the PK, but the moisture and crude protein was higher in the PK (p＜0.001). Proximate composition did not affect cold and frozen storage and storage period. the pH of the PK through all periods. The VBN value of all treatment gradually increased during storage period. That of KMH tend to be lower than PK, all treatment was maintained freshness. The TBA value of all treatment gradually increased during storage period (p＜0.05). Cold storage and PK tend to be higher frozen storage and KMH. Among minerals Ca, K, Mg, Na, P contents of the KMH were higher than those of the PK and the Ca, Mg, Zn contents were significantly changes (p＜0.05) according to the storage period and temperature.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1096-1099
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• 2009

This study investigated change in the chemical components and antioxidant activity of ramie (Boehmeria nivea) leaves (RL) for the development of functional foods. Proximate compositions of protein, crude ash, and crude fat were 24.49, 11.41, and 4.89%, respectively. Contents of minerals of calcium (Ca), potassium (K), magnesium (Mg), and iron (Fe) were 1,874, 1,433, 362, and 16 mg/100 g, respectively. ${\alpha},\;{\beta}$, and ${\gamma}$-Tocopherol contents were 9.79, 0.18, and 1.44 mg/100 g, respectively. Linoleic and linolenic acid contents were higher than those of palmatic and stearic acid. Total phenolic and flavonoids contents showed the high level of 149 and 49 mg/g. The $IC_{50}$ values of 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide radical scavenging of RL extracts were 688, 424, and $596{\mu}g/mL$, respectively, while the radical scavenging values by butylated hydroxylanisole (BHA) were 92, 58, and $98{\mu}g/mL$, respectively. Thus, RL has the potential to be used as a healthy and functional food ingredient.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.456-463
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• 2001

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI., Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30mg%. but was not detected in Ostericum sieboldii and Coriandrum sativum. $\beta$-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43mg%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativum-added sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4$\^{C}$, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, $\beta$-carotene and selenium, and consequently decreased the TBA values of sausages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.286-292
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• 1995

Proximate composition, dimension, water uptake and volume increase rates of three cultivars of Korean kidney beans, Pink(PKB), Red(RKB) and White(WKB) were compared. Significant differences in the proximate composition and calorie were not observed among samples. Hull removed samples showed the lowest ash content and the highest calorie. The rates of water uptake increased as the soaking temperature increased from 10~4$0^{\circ}C$. The moisture gain of the kidney beans during soaking showed a similar pattern to volume increase. Water uptake and volume increase rates were in the decreasing order of PKB, RKB and WKB. Moisture and volume gains held a linear relation with the square root of soaking time regardless soaking temperatures. The activation energies of water uptake and volume increase were 3033~3087 and 3077~ 3161 kcal/mole, respectively. The log time to reach a fixed moisture content showed a linear relation with soaking temperature regardless soaking temperatures. The z-values calculated from weight and volume changes decreased in proportions to the increase of hydration. The z-values of weight and volume to reach 50% hydration were 50.5~56.6$^{\circ}C$ and 48.4~61.2$^{\circ}C$, respectively.