• 동아시아식생활학회지
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• 제26권4호
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• pp.370-379
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• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• 동아시아식생활학회지
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• 제25권2호
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• pp.316-325
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• 2015

The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at $25^{\circ}C$. Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.

• 한국식품과학회지
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• 제48권1호
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• pp.54-58
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• 2016

대봉감 퓨레 첨가량을 달리하여 제조한 감 젤리는 대봉감 퓨레를 더 첨가할수록 조단백질, 조지방, 비타민 C, 식이섬유 및 베타카로틴 함량이 증가하는 것을 볼 수 있었다. 그러나 색도 결과 대봉감 퓨레를 더 첨가할수록 명도 값이 감소하였으며, 적색도 값은 퓨레 5% 및 7% 중량부를 첨가한 시료에서 유의적인 차이를 나타내지 않았다. 또한 조직감 결과 대봉감 퓨레를 더 첨가할수록 경도와 씹힘성이 증가하는 것으로 나타나 소비자들에게 불편함을 줄 수 있으며 관능검사 결과 외관, 색, 맛, 향, 씹힘성 및 전체적인 기호도가 퓨레 5% 중량부를 첨가한 것이 가장 높은 점수를 나타내었다. 대봉감 퓨레를 더 첨가할수록 영양학적으로 더 우수한 결과를 나타내었지만 색도, 조직감 및 관능검사의 결과 대봉감 퓨레를 첨가한 감 젤리의 개발은 퓨레 5% 중량부를 첨가하는 것이 가장 적합한 것으로 판단된다.

• 한국어병학회지
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• 제28권1호
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• pp.53-62
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• 2015

Here, we report the physiological changes and growth in disk abalone, Haliotis discus discus, in relation to dietary supplementation with citrus pomace (CP) 6%, Ecklonia cava residue (ECR) 6%, and CP + ECR (3% + 3%). The composition and nutrient content, survival rate and growth rate were measured 0, 4, 8 and 12 weeks after feeding the supplemented diets of CP and/or ECR. Moreover, the experiment of low salinity stress (25psu) for environmental resistance was examined for a period of 48 hours after feeding the supplemented diets for 12 weeks. The activities of superoxide dismutase (SOD), catalase (CAT), lysozymes, respiratory burst, and phenoloxidase were measured. The moisture content and crude protein condition of the body were increased with the addition of ECR only (P<0.05). We observed higher levels of survival in the experimental group compared with the control group. Moreover, the growth disk abalone that were fed a diet containing ECR was higher compared with the control group. However, the growth of abalone fed a diet containing CP was similar to the control group. With a rearing condition of low salinity stress, survival rate and lysozyme activity were increased in the ECR group compared with the control group. Dietary ECR reduced the level of CAT activity to approximately 30% of the control, however the level of CAT activity in the ECR group was similar to the start level of the previous stress. These results suggest that dietary ECR gives rise to an enhanced immunity in disk abalone, as a result of the decrease in CAT and lysozyme activity in particular. Accordingly, the growth and survival rate were increased by feeding an ECR-supplemented diet in the rearing of disk abalone, Haliotis discus discus.

• 한국양식학회지
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• 제19권2호
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• pp.140-146
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• 2006

This study was conducted to investigate the effect of dietary oxidized oil and ${\alpha}$-tocopherol level on growth and body composition of juvenile flounder. To prepare oxidized diets, squid liver oil was oxidized by aeration at $25^{\circ}C$ for 30 days. The six diets were prepared to contain 6% fresh or oxidized squid liver oil as the lipid sources in combination with three levels of ${\alpha}$-tocopheryl acetate at 0, 80 and 800 mg/kg diet. Triplicate groups of fish ($3.9{\pm}0.1$) were fed to apparent satiation twice a day for 8 weeks. Survival was not significantly different among treatments. Weight gain, feed efficiency, daily feed intake, protein efficiency ratio and condition factor of fish fed the fresh oil diets were significantly higher than those of fish fed the oxidized oil diets (P<0.05). The increase of the vitamin E level in diets did not result in any significant improvement on growth performance of fish fed both oil diets. The vitamin E content of the liver and dorsal muscle increased with increasing dietary vitamin E level at both oil diet groups. A decreasing trend in vitamin E content of the tissues was observed in fish fed the oxidized oil diets at the same dietary vitamin E level. Significantly higher moisture content and lower crude lipid content were observed in the whole body of fish fed the oxidized oil diets than fish fed the fresh oil diets (P<0.05). Dietary lipid source affected the fatty acid content of the whole body; higher contents of saturated and monoenoic fatty acids, and lower n-3 HUFA contents such as 20:5n-3 and 22:6n-3 were observed in fish fed the oxidized oil diets than those of fish fed fresh oil diets. The results of this study suggest that the dietary oxidized oil may impair the growth performance, and an increase in ${\alpha}$-tocopheryl acetate supplementation have no beneficial effect on growth and feed efficiency of juvenile flounder.

• Fisheries and Aquatic Sciences
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• 제1권2호
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• pp.180-186
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• 1998

A 10-week feeding experiment was conducted to determine the phosphorus requirement of juvenile Korean rockfish (Sebastes schlegeli). Three replicate groups of fish initially averaging 4.2g were fed the semipurified experimental diets containing graded levels of $NaH_2PO_4\;\cdot\;2H_2O$ to provide from $0.1\%$ to $1.32\%$ total phosphorus level in a flow-through seawater system. Korean rockfish muscle and casein were used as the protein sources of the basal diet. Weight gain, feed efficiency and protein retention of fish fed the $0.35\%$ phosphorus were higher than those of fish fed the $0.1\%$ phosphorus, although no significant improvements $(P>0.01)$ were observed above the level. Determined phosphorus requirement using the broken line model was found to be $0.3\%$ for weight gain. Moisture, protein and lipid contents of whole body and muscle were not affected by dietary phosphorus levels $(P>0.01)$. Lipid contents of liver in fish fed the $0.1\%$ phosphorus were lower than those in fish fed the $0.35\%$ and $1.32\%$ phosphorus $(P<0.01)$. Dietary phosphorus increased ash and phosphorus contents of the whole body, while those of bone were not affected $(P>0.01)$. The data obtained in this study indicate that a $0.3\%$ dietaryphosphorus level could be recommended for the optimum growth and efficient nutrient utilization of juvenile Korean rockfish.

• 동아시아식생활학회지
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• 제24권5호
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• pp.646-653
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• 2014

The purpose of this study was to optimum the desirable mixture ratio of aronia powder to rice flour for preparation of sulgidduk. The moisture of samples ranged from 39.93% to 42.80%. The pH of samples decreased with increasing amounts of aronia powder. L- and b-values decreased, while a-value increased, with increasing amounts of added aronia powder. As the level of aronia powder increased, hardness of samples decreased while their springiness and chewiness increased. As aronia powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging also significantly increased. Scanning electron microscopy (SEM; ${\times}30$) showed that air cell size on the sulgidduk surface increased with amount of aronia. Consequently, the addition of 3% aronia powder to rice flour was determined to be best formula for aronia sulgidduk in terms of sensory qualities such as appearance, flavor, texture, taste and overall acceptability.

• 동아시아식생활학회지
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• 제9권2호
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• pp.188-194
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• 1999

The present study tested to recommend optimum level of Gastrodia rhizoma and effect on the compositional changes of the lipids in Sprague Bawley rats which were fed control diet adding 5, 10, 15% Dioscorea batatas powder and 5, 10, 15% Gastrodia rhizoma powder for 3 weeks, respectively The contents of moisture. ash, fat, protein and carbohydrate in dried Gastrodia rhizoma were 5.9, 2.7 2.1, 0.9 and 88.4%(w/w) respectively. Concentrations of total cholesterol and free cholesterol in liver were the lowest in the 10% Gastrodia rhizoma group. Concentrations of triglyceride and phospholipid in liver were lower in the 10 and 15% Gastrodia rhizoma groups than in the other groups. Concentrations of total cholesterol, free cholesterol, triglyceride and phospholipid in brain were significantly lower in the group 6, 7 compared to the other groups. Concentrations of triglyceride and phospholipid in kidney were slightly lower in the Gastrodia rhizoma groups than those in the Dioscorea batatas groups.

• 동아시아식생활학회지
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• 제20권5호
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• pp.713-719
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• 2010

The objective of this study was to evaluate the quality characteristics of Dasik containing different levels of jujube paste (0%, 60%, 70%, 80%, 90%). Moisture composition of the paste ranged from 19~29% As the content of jujube paste increased, the lightness (L) and yellowness (b) decreased while redness (a) increased In the texture profile analysis, as the content of jujube paste in Dasik content increased, the hardness decreased Cohesiveness and springiness did not show significant differences according to amount of jujube paste. The results of the sensory evaluation show that sweetness, bitterness, and overall acceptability were the highest in Dasik containing 80% level jujube paste.

• 동아시아식생활학회지
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• 제24권4호
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• pp.465-471
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• 2014

This study investigated the quality characteristics of tofu prepared with Boehmeria nivea powder. Moisture, crude ash, carbohydrate, crude protein and crude lipid contents were 7.71%, 20.09%, 39.01%, 31.25% and 0.93%, respectively. The yield of tofu added with BNP increased with addition of BNP, However, there was a significant decrease in pH as well as a significant increase in total acidity. In addition, L, a and b values of tofu decreased with increasing content of BNP. In terms of textural properties, hardness, chewiness and brittleness increased, whereas springiness and cohesiveness decreased, with increasing addition of BNP. In the sensory evaluation, overall preference for tofu added with 0.6% BNP was the highest. According to the results, addition of BNP positively affects the overall sensory evaluation of tofu, and 0.6% is the optimal level.