• 한국식품과학회지
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• 제26권3호
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• pp.288-294
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• 1994

추청과 수천 두 품종의 벼에서 얻은 미강에 함유된 총 식이섬유를 AOAC방법으로 정량하였고, acid detergent fiber(ADF) 방법으로 식이섬유의 성분을 분석하였다. 미강의 식이섬유 함량은 25% 이상이었고 대부분 불용성이었다. 미강 식이섬유의 주성분은 헤미셀룰로오스이었으며 상당량의 셀룰로오스와 uronic acid가 특징적으로 함유되어 있었다. 화학적 처리에 의한 가용성 식이섬유(SDF)의 함량과 보수력(WHC)의 변화를 측정한 결과, 산과 알칼리를 연속적으로 처리한 경우에 SDF함량과 WHC가 뚜렷하게 증가하였다. 미강 식이섬유의 기능성을 조사하기 위하여 밀가루에 미강 식이섬유를 여러 가지 함량으로($0{\sim}100%$) 첨가하고 WHC를 측정한 결과, 식이섬유의 첨가량에 비례하여 밀가루의 WHC가 증가하였다. 또한 differential scanning calorimetry(DSC)로 얻은 thermogram으로부터 미강 식이섬유는 전분의 노화를 지연시킴을 알 수 있었다.

• Animal Bioscience
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• 제36권10호
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• pp.1568-1577
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• 2023

Objective: A study was conducted to determine the chemical composition of banana meal and rice bran from Australia or South-East Asia and test the hypothesis that there are no differences in rice bran produced in different countries, but there are differences between full-fat and defatted rice bran. Methods: Two sources of banana meal and 22 sources of rice bran (full-fat or defatted) from Australia or South-East Asia were used. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract (AEE), ash, minerals, total starch, insoluble dietary fiber, and soluble dietary fiber. Banana meal was also analyzed for sugars including glucose, fructose, maltose, sucrose, stachyose, and raffinose. Results: Chemical analysis demonstrated that banana meal from the Philippines is primarily composed of starch. Full-fat rice bran from Australia had greater (p<0.05) concentrations of AEE, lysine, and glycine than samples from the Philippines and Vietnam. Full-fat rice bran from Australia and Thailand had greater (p<0.05) concentrations of gross energy and most AA than rice bran from Vietnam. Full-fat rice bran from Australia had greater (p<0.05) concentrations of tryptophan and manganese than all other sources, but full-fat rice bran from the Philippines contained less (p<0.05) zinc than all other sources of rice bran. Gross energy, AEE, and copper were greater (p<0.05) in full-fat rice bran compared with defatted rice bran, but defatted rice bran contained more (p<0.05) crude protein, ash, insoluble dietary fiber, total dietary fiber, AA, and some minerals than full-fat rice bran. Conclusion: Banana meal is a high-energy source that can be used as an alternative ingredient in livestock diets. Full-fat rice bran from Australia and Thailand contained more concentrations of AEE and AA than samples from the Philippines or Vietnam. Full-fat rice bran had more gross energy and AEE than defatted rice bran, whereas defatted rice bran contained more crude protein, ash, and total dietary fiber.

• 한국식품과학회지
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• 제29권3호
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• pp.464-469
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• 1997

미강 식이섬유 추출물이 밀가루의 호화 및 노화에 미치는 영향을 조사하기 위하여 여러방법으로 열처리한 미강 식이섬유 추출물을 첨가하여 호화 및 노화현상을 RVA와 DSC로 측정하여 조사하였다. 그결과 미강 식이섬유 추출물 첨가는 대조구에 비해 호화온도, 최고점도 및 최종점도를 증가시켰다. 미강 식이섬유 추출물을 첨가한 시료들을 DSC로 측정했을 때 To, Tp 및 ${\triangle}H$값들은 탈지미강 식이섬유 추출물을 첨가한 시료에 영향을 받지 않았다. 노화시 나타난 endothermic peak는 호화시보다 약 $15{\sim}20^{\circ}C$ 낮은 온도에서 폭이 넓은 형태로 나타났으며, 저장기간이 길어질수록 뚜렷한 endothermic peak를 보였다. 미강 식이섬유 추출물을 첨가한 시료들은 노화지연 효과를 보였으며, 5%와 10% 첨가시료들 사이에는 큰 차이가 없었다.

• 한국식품과학회지
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• 제29권1호
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• pp.90-95
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• 1997

미강에서 추출한 식이섬유를 밀가루에 3, 6, 9% 첨가하여 밀가루의 리올로지와 생국수의 품질특성에 미치는 영향을 조사하였다. 미강 식이섬유의 입자크기는 99% 이상이 $250\;{\mu}m$이하로 고운 분말상태를 보였다. 미강 식이섬유를 첨가함에 따라 아밀로그래프상의 호화개시온도, 최고 및 최종점도를 증가시켰으며, 패리노그래프상의 수분흡수율 및 반죽의 안정도를 증가시켰다. 색도는 조리하지 않은 국수 뿐만 아니라 조리한 국수에서 식이섬유의 첨가에 따라 L값이 크게 감소하였다. 국수의 조리후 중량 및 부피증가는 식이섬유 첨가에 대한 영향을 받지 않았으나 조리손실은 식이섬유를 첨가하지 않았을 때가 가장 높았으며 식이섬유를 첨가함에 따라 점차 증가하였다. 조리한 국수의 텍스쳐 측정 결과, 미강 식이섬유 첨가량을 증가함에 따라 견고성, 부착성, 껌성, 씹힘성은 증가하였으나 응집성은 점차 감소하였다. 조리한 국수의 관능검사 결과 외관, 맛, 전반적인 기호도에서 대조구, 3%, 6% 미강식이섬유 첨가시료들 간에는 유의적인 차이를 보이지 않았다.

• 한국식품영양과학회지
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• 제46권1호
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• pp.92-99
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• 2017

현미 식이섬유 5, 10, 15, 20%를 대체한 다쿠아즈의 이화학적 특성 및 관능검사는 다음과 같다. 반죽의 점도는 대조군이 66,585.44 cP로 유의적으로 가장 낮았으며(P<0.05), 20% 대체군이 116,877.56 cP로 유의적으로 높게 나타났다(P<0.05). 반죽의 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았으며(P<0.05), 현미 식이섬유 대체량이 증가할수록 높게 나타났다. 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았다(P<0.05). 수분함량은 실험군 간에 유의적인 차이가 없었으며(P>0.05), 수분활성도는 대조군이 0.872로 가장 높게 나타났다. 비용적은 대조군이 2.78 mL/g으로 유의적으로 가장 높았으며(P<0.05), 명도는 현미식이섬유 대체량이 증가할수록 유의적으로 낮아졌다(P<0.05). 견고성은 15% 대체군과 20% 대체군이 531.67~568.47 g으로 유의적으로 가장 높게 나타났다(P<0.05). 관능특성 용어 간 상관관계 분석 결과는 전체적인 기호도와 가장 높은 양의 상관관계로는 단맛(0.256)으로 나타났고, 이와 반대로 텁텁함(-0.338)이 음의 상관관계로 나타났다. 주성분 분석을 시행한 결과는 현미 식이섬유 대체량이 증가할수록 쓴맛, 탄향, 떫은향, 텁텁함을 나타내었다. 전체적인 기호도에서는 5% 대체군이 5.02로 가장 높게 나타났다(P<0.05). 따라서 현미 식이섬유를 대체한 다쿠아즈 제조 시 5% 대체량이 가장 적합한 것으로 판단되었다.

• Nutritional Sciences
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• 제3권1호
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• pp.3-10
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• 2000

The present study was aimed at investigating the nutritional and physiological significance of rice bran as a source of dietary fiber as compared to pectin and wheat bran. The parameters for comparison included hypertrophy and morphology of intestines, stool weights and villus marker enzyme activity. For 6 weeks, 10 Sprague Dawley male rats were given one of six experimental diets: 1% cellulose control (CC), 5% pectin (P5), 5% rice bran(RB5), 10% rice bran(RB10), 5% wheat bran (WB5) or 10% wheat bran (WB10) based on the level of dietary fiber. Among experimental groups, food efficiency ratio and body weight gain was comparable. RB10 increased cecal and colonic tissue weights and content weights of cecum and colon as much as P5 did. Stool weight was positiviely correlated with colonic tissue weight (r=0.727, P<0.001), with colonic content weight(r=0.647, P<0.001). Small intestine length increased most in the P5 group, followed by the RB10 group. The scanning electron micrograph of jejunal villi from rice bran groups showed a leaf-shaped, smooth and regular pattern, whereas that of CC group produced a rather long shape. The wheat bran groups showed an irregular leafshaped pattern, and the pectin group typically produced leaf-shaped villi with surface damage. The activities of villus marker enzymes (maltase and sucrase) were higher in the bran-fed rats than in the control or pectin-fed rats. The results indicate than not only dietary fiber amounts but also fiber sources are closely related to the physiology and morphology of the large and small intestines in rats. Rice bran exerted effects on fecal output and trophic effects on the intestines similar to those of pectin.

• 한국식품영양학회지
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• 제24권4호
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• pp.622-629
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• 2011

This study was performed to investigate the effect of rice bran dietary fiber powder on serum lipid levels, bowel function, and mineral absorption in rats. Four weeks old male Sprague Dawley rats(SD rat) were divided into four groups : control group fed 5% cellulose as a fiber source, RB10 fed 5% of cellulose and 10% of rice bran dietary fiber powder, RB20 and RB30. The animals were fed the experimental diets for 4 weeks. Serum lipid levels were not significantly different among the groups. But, fecal total cholesterol(TC), triglycerides(TG), and high density lipoprotein cholesterol(HDL-c) excretion increased in the RB30 group. Fecal weight and fecal water content were higher in the rice bran added groups than those in the control group. Transit time was significantly shorter in the rice bran fiber-added groups than that in the control. Weight of the stomach and large intestine in the RB20 and RB30 groups were significantly greater than those in the other groups. Absorption rates of Ca, Mg, P, and Zn decreased significantly in the RB30 group compared to those in the other groups. A high amount of rice bran increased fecal lipids, including TC, TG and HDL-c. Rice bran increased fecal weight and fecal water content and shortened gastrointestinal transit time. However, a high level of rice bran diet decreased mineral absorption rates.

• Food Science and Biotechnology
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• 제17권5호
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• pp.959-964
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• 2008

This study evaluated the effects of dietary fiber extracted from rice bran (rice bran fiber) on the quality of low-fat tteokgalbi. The controls were formulated with 20% added fat. Test samples of tteokgalbi were produced with 5 different formulations containing 1, 2, 3, 4, and 5% rice bran fiber as a fat replacer, in addition to 10% fat. The control had the highest fat content, energy value, cooking loss, reduction in diameter, reduction in thickness, CIE $L^*$-value (lighness), and color of sensory properties. The tteokgalbi containing rice bran fiber had higher moisture, protein, ash, and carbohydrate contents than the controls. Tteokgalbi with 3% rice bran fiber had the lowest cooking loss, reduction in diameter, and reduction in thickness. Meat products containing 2 and 3% rice bran fiber had a higher overall acceptability similar to the high fat control.

• 한국축산식품학회지
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• 제31권3호
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• pp.339-348
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• 2011

Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.

• 한국식품조리과학회지
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• 제10권3호
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• pp.267-276
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• 1994

Recent epidemological observations suggested beneficial effects of dietary fiber on man's health. With the increased emphasis placed on the requirement for dietary fiber in the diet, there has been greater interest in successfully incorporating dietary fiber into food products. Hence, in this study, several dietary fibers such as cellulose, pectin, rice bran, barley bran and job's tears bran were incorporated into julpyun to determine their effects on some physical properties and sensory characteristics. Difference of water binding capacity(WBC) was found among dietary fiber sources. The WBC of pectin was highest and that of job's tears bran was lowest. The moisture contents of julpyun were increased as WBC of added dietary fiber sources was higher. In the rheometer measurement for julpyun added with dietary fiber, hardness of julpyuns added with cellulose and pectin was low. But, hardness of julpyun added cellulose was increased rapidly during storage at 4$^{\circ}C$. Springiness and gumminess wereshowed similar aspects to hardness. In the retrogradation speed by Avrami equation, the rate constant of julpyun added barley bran was low ao retrogradation occurred slowly. The results of sensory evaluation, julpyun added no dietary fiber showed good overall preference. Overall preference in sensory evaluation showed positive correlation with the after-swallowing and color.