• Asian-Australasian Journal of Animal Sciences
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• v.9 no.6
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• pp.667-670
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• 1996

Four Murrah male buffalo calves with an average body weight of $188{\pm}1.6kg$ each fitted with rumen and abomasal cannula were subjected to defaunation followed by refaunation. The animals were offered wheat straw and a concentrate mixture. There was no difference in dry matter, starch and nitrogen intake in defaunated and refaunated buffalo calves. Production of ruminal total volatile fatty acid and acetate : propionate ratio decreased (p < 0.01) whereas, molar proportion of propionate increased (25.8 Vs 19.4% p < 0.01) in defaunated animals. Fermentation of starch in rumen increased (73.9 Vs 65.8%, p < 0.01) but in small intestine decreased (20.2 Vs. 28.2%, p < 0.05) in defaunated calves. The flow of non ammonia nitrogen (NAN) to abomasum (75.1 vs 68.6 g/d, p < 0.01) and its digestion in small intestine (37,6 vs 32.5 g/d, p < 0.01) was improved due to defaunation. However, No difference in the total tract digestibility of starch and nitrogen was found in defaunated and refaunated buffalo calves.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.986-989
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• 2006

Sweet potato starch noodles prepared without freezing exhibited higher cooking loss and water uptake during cooking and usually resulted in noodles with a softer and stickier texture compared to commercial sweet potato starch noodles manufactured using a freezing process. By utilizing the starches of different plant sources (potato, cowpea, and sago in an equivalent mixture with sweet potato starch), however, the cooking properties and texture of the starch noodles could be improved. Among the starches tested, cowpea starch was most effective in providing cooking and textural properties similar to those of commercial noodles. As an alternative approach, the addition of a minor amount (0.1 % based on total solid weight) of various gums (xanthan, gellan, locust bean gum, curdlan, and carboxymethyl cellulose) was also examined. The addition of curdlan to noodles was effective in increasing the gumminess and hardness, and reducing the stickiness of noodles. Utilizing different starches and gums can improve the overall texture and quality of sweet potato starch noodles produced without freezing.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.873-882
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• 2008

Eight ileally cannulated pigs (BW $35.9{\pm}0.9kg$) were randomly allotted according to a $4{\times}3$ Latin square design to determine the effects of cellulose, pectin and starch on standardized ileal digestibility (SID) and apparent total tract digestibility (ATTD) of crude protein (CP) and amino acids (AA) as well as on the bacterial AA contribution in feces. The pigs were fed the control diet (20.2% CP, % dry matter (DM)) or one of the three experimental diets in which 25% of the control diet was substituted by cellulose, starch or pectin. Due to this substitution, dietary CP levels were lower in the cellulose (15.5% CP, % DM), pectin (15.4% CP, % DM) and starch diet (15.2% CP, % DM). Following a 15-d adaptation period, feces were collected for 5 d and ileal digesta for a total of 24 h. Starch increased SID of CP, while cellulose and pectin had no significant effect on the digestibility of CP. Overall, starch supplementation resulted in higher (p<0.05) SID values of histidine, isoleucine, threonine, alanine, aspartic acid, cysteine, glycine and serine compared with cellulose, while pectin decreased (p<0.05) SID of valine and proline compared with the starch and control diet. Both cellulose and pectin reduced (p<0.05) the ATTD of CP and AA, while starch decreased (p<0.05) ATTD of phenylalanine, alanine, proline and serine compared with the control. With regard to bacterial AA composition of the fecal mixed bacterial mass (MBM), cellulose supplementation increased (p<0.05) its content of N and almost all AA, except for valine, while pectin caused higher contents of arginine, histidine and proline compared with the control (p<0.05). The bacterial contribution of arginine in feces was higher (p<0.05) in the cellulose treatment, while pectin reduced (p<0.05) the bacterial contribution of leucine, alanine, glutamic acid and proline in feces compared with the control. In conclusion, the effects of cellulose, starch and pectin on SID were rather small. Bacterial activity in the large intestine can only explain the reduced ATTD values for arginine in the cellulose treatment, but not for the other AA in the cellulose and pectin treatments, suggesting higher endogenous losses of these AA in the large intestine.

• Journal of Aquaculture
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• v.22 no.1
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• pp.105-111
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• 2009

In this study, we carried out an experiment for estimation the larval digestibility in aspects which digestive enzymatic activities and nutrition of the rotifers, Brachionus rotundiformis. Thus we enhanced the digestive enzymatic activity through the addition of starch for the increase of digestibility of rotifer (starch-rotifer), and compared with the feed efficiency through rearing of the olive flounder, Paralichthys olivaceus used rotifer lipid-enriched with Algamac $2000^{(R)}$ (CE-rotifer). The digestive enzyme activities (except for TG-lipase), total protein contents, total essential amino acid, essential amino acids (methionin and phenylalanine) of starch-rotifer (the rotifer used a starch as additive, and enriched not) was assayed significantly higher than CE-rotifer (P<0.05). And total lipid, lipid classes (except for sterol) and fatty acids as DHA and EPA showed higher in CE-rotifer than starch-rotifer (P<0.05). But, sterol contents and ST/TG ratio were shown significantly higher in starch-rotifer (P<0.05). The flounder larvae supplied the two rotifers showed standard length and body weight that not significantly differed with ranges $3.72{\sim}3.79\;mm$ and $32.9{\sim}37.8\;mg$/larva on 6 days after hatching (DAH), respectively (P>0.05). However, these of 12 DAH showed the values of significantly higher to $5.94{\pm}0.249\;mm$, $144.0{\pm}23.86\;mg$/larva and $26.2{\pm}12.13%$ in standard length, body weight and survival in CE-flounder than that of starch-flounder (P<0.05). The hydrolytic enzymatic activities of flounder larvae severally supplied the two rotifers showed the significantly higher activities in acidic -amylase, neutral -amylase, TG-lipase, lysozyme and acidic phosphatase in starch-flounder on 5 DAH (P<0.05). But neutral $\alpha$-amylase, three proteases and two phosphatases of CE-flounder on 11 DAH showed the significantly higher activities than that of starch-flounder (P<0.05). Therefore, for the flounder, Paralichthys olivaceus larvae just depleted yolk was more beneficial to supply the feed, rotifer, enhanced the digestibility than to supply the feed lipid-enriched for aspect of larval digestibility up to 6 DAH, thereafter nutrition of absorption due to the development of digestive organs suggested that enrichment effect appeared with larval somatic growth. Consequently, investigation more detailed about the larval digestive physiological and nutritional requirement variations after 6 DAH will be necessary, thereafter.

• Journal of Nutrition and Health
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• v.35 no.9
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• pp.932-942
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• 2002

In order to observe the effects of resistant starches on the physio-nutrition in women, nine female university students were investigated using cellulose (CED), resistant starch 3 (RS3D) and resistant starch 4 (RS4D) diets. Each woman's daily intake and excretions of energy, protein and lipid were mesured together with the apparent digestibility and the amounts of total cholesterol and HDL-cholesterol were measured. The results obtained from this researh are as follows. The daily energy intake were significantly higher in the RS4D (Resistant starch 4 diet) compared with the CED(Cellulose) and the RS3D (Resistant starch 3 diet). The metabolic energy in those periods with RS added to their diets were significantly higher whereas the metabolic energy in the period CED was significantly low. The daily protein intake was significantly higher in the RS4D compared with the CED and the RS3D. The apparent digestibility of protein was significantly higher in the RS4D compared with the CED and the RS3D. The daily lipid intake was significantly higher in the CED compared with the RS3D and the RS4D. The apparent digestibility of lipid was not significant in that period. The concentration of total cholesterol, HDL-cholesterol, % of HDL-cholesterol and atherogenic index (A.I.) were not significant in those period. As the above results indicate, while RS3 appear to have similar effect on energy consumption rate, apparent protein digestibility and content of cholesterol in plasma, compared with the CED, but energy consumption rate and apparent digestibility of protein are significantly higher in the RS4D compared with the CED. Thus, it appears that cellulose and RS 3 share similar effects on physio-nutrition in human, while RS4 does not have the similar effects. (Korean J Nutrition 35(9) : 932∼942, 2002)

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.747-753
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• 2013

The physicochemical properties of sweet potato (SP) starches reclaimed from an SP-processing sludge without freezing (RC/NF) and with freezing (RC/FR) were investigated. Lab-isolated (LI) SP starch, as a control, were prepared from raw SP. RC/NF and RC/FR SP starches were recovered from SP-processing sludges by the repeated sieving and washing procedure. The total starch contents and amylopectin branch-chain distributions did not differ for three SP starches. Relative to LI and RC/NF SP starches (possessing similar physicochemical characteristics), the apparent amylose and phosphorus contents, swelling factor, and pasting viscosity were reduced for RC/FR SP starch. However, the freezing treatment altered X-ray diffraction pattern (at $5.5^{\circ}$, $11-12^{\circ}$, and $24^{\circ}$ $2{\theta}$) of RC/FR SP starch, which likely increased its gelatinization peak and completion temperatures. Its amorphous region in total diffractogram was reduced, resulting in the enhanced relative crystallinity. Overall results suggested SP starches recovered from an SP-processing sludge would have the potential to replace commercial SP starch products.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.121-130
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• 2015

The present study replaced Atarigoma with Korea &Chinese sesame values a nd analyzed basic data on various mook to develop Korea's food culture. Contents of oleic acid and linolenic acid in sesame seed were 42.31% and 48.18%, respectively, with a total moisture content of 89.5%. As storage temperature increased, moisture content increased. Cohesiveness and springiness decreased gradually at $4^{\circ}C$ and increased at $20^{\circ}C$, whereas gumminess and chewiness increased at $4^{\circ}C$ and gradually decreased at $20^{\circ}C$. Overall acceptability scores of Japanese and Korean arrowroot starch sesame mook were 7.20 and 7.10, respectively. Korea and Japanese Sesame can be substituted for sweet potato starch, potato starch, and arrowroot starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.601-605
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• Food Science and Preservation
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• v.6 no.4
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• pp.429-434
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• 1999

This study was undertaken to investigate preparation possibility of chestnut mooks added chestnut shell. Three types of chesetnut starches which were flesh starch(FS), inside shell containing starch(ISS), and shell containing starch(SCS) and acorn starch(AS) as control were used to preparation of mook. The crude tannin contents of chestnut starches was about 25% of that in acorn starch. In the textural properies, hardness of mooks was increased in proportion to the increasing concentration of starches. Hardness md cohesiveness of mooks with chesnut starches were higher than those of acorn starch. Color properties of mooks with OSS were similar to that of AS. Sensory evaluation by 9-point method indicated that the nooks with ISS had greater intensities in all investigation items. The total scores were higher in order of ISS, AS, FS and SCS. The mook with ISS had homogeneous and porous structure by SEM.