• Food Engineering Progress
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• v.22 no.4
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• pp.344-352
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• 2018

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.255-261
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• 1993

The effect of dried soymilk residue (DSR) on protein quality of tofu was studied. The amount of added DSR into soybean water extract was corresponding 10% (dry basis) of soybean used in tofu manufacturing. Proximate composition and in vitro protein qualities of soybeans at different stages of the conversion into tofu have also been investigated. Partially substituted tofu with DSR (TDSR) had higher moisture content (80.6%) than that of tofu prepared in traditional manner (TT). TDSR contained lower content of protein (38.9%) and total lipid (26.9%) compared to 45.8% of protein and 34.3% of total lipid for TT. A large amount of trypsin inhibitor (TI) in raw soybeans was diminished and extracted through tofu processing, and only 10~13% of TI in raw soybean remained in both tofu products (TDSR and TT). There was not a considerable difference in amino acid profiles between TT and TDSR, but TDSR had a higher content of lysine than that in TT. in vitro studies showed that TDSR and TT were comparable in terms of both in vitro digestibilities (90% over for four-enzyme digestibility and predicted digestibility) and discriminant computed protein efficiency ratio (2.07~2.14, DC-PER). Unlike those in vitro indices for protein quality, computed protein efficiency ratio (C-PER) of TDSR was much lower (1.4) than that of TT (1.95). It was revealed that C-PERs of tofu products were not in agreement with rat-PERs (1.7~1.9) in previous reports except for TT. However, DC-PER assay was more recommendable for protein quality of tofu products than C-PER assay.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.484-489
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• 1994

Solubilization of plant ceil wall(tofu-residue) using enzyme complex obtained by Aspergillus niger CF-34 was attempted. The hydrolysis reaction was done at pH 4.0, $50^{\circ}C$, which were optimum pH and temperature of the enzyme, respectively. At the enzyme dosage of 2.5% (in terms of solid content of tofu-residue) and reaction time of 3 hr, the solubilizing percent of protein and carbohydrate were 62% and 50% respectively. Homogenization prior to enzyme reaction did not have much effect on tofu-residue solubilization. To improve solubility of tofu-residue, additional treatment such as alkali with 0.1% NaOH solution was found to be useful. The results showed that tofu-residue, which mainly consists of cell wall component of cellulose and hemicellulose, was not accessible to enzyme reaction and some prior treatment is required to enhance enzyme hydrolysis.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.314-320
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• 2002

When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1070-1076
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• 2007

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

• The Journal of Engineering Geology
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• v.22 no.1
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• pp.113-121
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• 2012

The mechanical characteristics of a fault gouge from near Mt. Kumjung in Kumjung-Gu, Busan, were estimated from laboratory tests on different joint models. Fault gouge samples and joint samples in biotite granite were obtained from boreholes in the study area that had penetrated small faults associated with the Dongnae and Yangsan faults. XRD and SEM analyses revealed that for the fault gouge consists of several clay minerals with tabular structure (kaolinite, montmorillonite, illite, sericite), which could cause the considerable reduction of shear strength when wet. The shear strength of the fault gouge was obtained from direct shear tests of the fault gouge itself and from direct shear tests of several natural/artificial joint surfaces coated with fault gouge. The results indicate that the reduction of shear strength is more abrupt for the joint surfaces coated with fault gouge compared with uncoated joint surfaces, and that the friction angle of the fault gouge between joint surfaces is much lower than the internal friction angle of the fault gouge itself. Fault gouges in contact with rock, therefore, could have a stronger negative effect on the stability of structures in rock masses than the fault gouge itself.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.520-527
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• 1987

This study was attempted to identify microorganisms in fermenting soybean curd residues (SCR). The changes in contents of free amino acids, nucleosides, reducing sugars, and oligosaccharides were also studied. The fermentation of SCR which was by change inoculation was carried out at $55^{\circ}C$ for 48 hrs. pH increased gradually during fermentation and isolated microorganisms were identified as Bacillus subtilis and Bacillus licheniformis. Moisture content decreased from 80.8% to 58.4% at 48 hrs of fermentation and other proximate composition did not show any changes during fermentation. The content of total free amino acids increased rapidly and the number and quantities of each amino acid analyzed also increased during the course of fermentation. Glutamic acid, phenylalaine, lysine and aspartic acid were rapidly liberated during fermentation. As to the changes of nucleotides, 5'-AMP little changed during the first 36 hrs but subsequently decreased to approximately 1/6 after 48 hrs of fermentation. On the other hand, 5'-IMP plus 5'-GMP did not show almost any change during the first 36 hrs but increased about 3.5 times at 48 hrs of fermentation. However, 5'-XMP was not detected. The reducing sugar level showed rapid and steady increase throughout the fermentation and that of stachyose plus raffinose decreased slightly. From these results, a possible way of utilization of fermented SCR was proposed as a substitute for soybean in meju preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.262-265
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• 1993

Dietary fiber content and carbohydrate digestibility of dried soymilk residue (DSR) and tofu containing DSR were evaluated. Insoluble dietary fiber (IDF) content was 37.4 and 49.8% (%, moisture free basis) for common soymilk residue and DSR, respectively. Both soymilk residues contained 12.5% of soluble dietary fiber (SDF, dry basis). Tofu containing DSR, which is partially substituted with DSR corresponding to 10% weight of soybean used, had higher dietary fiber content (30% more for RDF and 45% more for SDF) than tofu manufactured in traditional manner. Carbohydrate digestibility was much lower in all tofu products ranging from 11% to 21%, and there was a negative correlation( r = -0.9243) between carbohydrate digestibility and total dietary fiber content.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.261-266
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• 1984

Soymilk residue was washed separately with acetone, ethanol, isopropyl alcohol and n-hexane, and then dried at $45^{\circ}C$. The dried residues were evaluated for drying rate, color and chemical and functional properties. Washing with acetone resulted in the shortest drying time (1hr) and the highest in protein content (48.8%) and in Hunter 'L' value. The dried residues after treatment with acetone and alcohols showed relatively high values of 4.3-4.7g/g and 8.5-8.7g/g in oil and water absorption, respectively. Addition of the acetone treated residue to wheat flour at a level of 10% affected little in Amylograph viscosity while those treated with other solvents caused a significant decrease in the viscosity.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.490-495
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• 1994

Enzymatic solubilization of tofu-residue was attempted using carbohydrase isolated from Aspergillus niger CF-34. Tofu-residue, by-product of tofu manufacture or soymilk processing was used as the model for plant cell wall. It was found that tofu-residue was rich in nurients: 46.7% carbohydrate, 32.8% protein, the rest being lipid and ashes. Carbohydrate component of tofu-residue consisted of 36.8% cellulose and 62.6% hemicellulose. The carbohydrase was found to consist of pectinase, xylanase, PGase, CMCase, and SFase when tofu-residue and pectin were used as the carbon source. Enzyme induction was maximum at 7days of culture. Optimum reaction pH was 4.0, temperature $50^{\circ}C$. The enzyme was stable to $50^{\circ}C$, above which the stability decreased rapidly.