• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean Journal of Poultry Science
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• v.30 no.4
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• pp.219-228
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• 2003

Two experiments were conducted to investigate the feeding value of stevia by-product (SB) on performance in broiler chicks and laying hens. In experiment 1, a total 256 one day old male broiler chicks were replaced in 0, 2, 4, 7% of SB with four replicates for 5 weeks. All diets were consisted of isocaloric and isonitrogen containing CP 21.5, 19% and ME 3,100 kcal/kg for starting and finishing period, respectively. Weight gain of SB treatments decreased compared with control for the first three weeks, but no difference for the finishing period. Feed intake and feed conversion were no statistical difference between control and feeding stevia groups for overall period. There were no different total number of intestinal microflora. However, the number of Salmonella and E. coli of cecum seemed to decrease in SB feeding groups. Total Lactobacillus and yeast tended to be higher in those groups than control. The PUFa increased in SB treatments, but was no significance. In experiment 2. stevia by-product(SB) were mixed with iso-caloric and isonitrogeneous method to investigate the feeding value in induced molting hens of 78 weeks old. A total 360 birds were replaced in the four treatments(0, 2, 4, 8% SB) with five replicates. Egg production, quality and fatty acid composition in egg were periodically measured for 20 weeks. No difference were found in egg production, feed intake, feed conversion between control and SB treatments for overall period. Egg shell breaking strength, thickness, albumen height and Haugh unit were not statistically different. However, yolk color was significantly high in SB treatments compared to control(P<0.05). Yolk MUFA increased significantly in SB treatments compared to that of control(p<0.05), but PUFA tended to decrease in SB treatments. No significant difference was detected in total sugar in egg yolk between SB treatments and control. Tocopherol of egg yolk 2 and 4% SB were significantly higher than those feed the control (p<0.05).

• The Korean Journal of Pesticide Science
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• v.20 no.4
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• pp.375-379
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• 2016

This study investigated the decomposing activities on gelatin and egg sac of root-knot nematode (Meloidogyne incognita). Ten Bacillus isolates (KRB-1~10) isolated from the soils of Mt. Naejang. Among them, KRB-5, 9, and 10 showed decomposing activities, and identified as Bacillus subtilis KRB-5, Bacillus amyloliquefaciens KRB-9, and KRB-10 by 16S rRNA sequence analysis, respectively. Under pot experiments using pepper, 100-fold diluted culture broth of three isolates reduced the number of egg sac on roots collected 60 days and 90 days and increased the growth of aerial part compared with the group only treated with Meloidogyne incognita. Especially, the group treated B. subtilis KRB-5 was superior in the growth of pepper. These results suggest that the B. subtilis KRB-5 can be used to control the root-knot nematode on pepper.