• Journal of Nutrition and Health
• /
• 제30권10호
• /
• pp.1211-1218
• /
• 1997

This study was performed to assess the consumption of various seasonings (SNG), which are usually omitted from food frequency questionnaire(FFQ), and their contributions to nutrient intake levels. A dietary survey with FFQ , which surveyed the intake of 65 mainly uncooked food items, was conducted for 493 adults over 30 years of age from 373 households in a rural area of Korea. Household consumption of major SNG items-garlic , red pepper powder, fermented soy bean paste, oil, soy sauce , salt, etc- were estimated by a questionnaire completed by the housewives of the survey participants. The daily consumption of SNG items by each subject was determined by 3 methods ; dividing daily household consumption by \circled1 the number of household members. \circled2 the number of household members over 10 years of age and \circled3 the weighted number of houshold members calculated by the ratio of the RDA for energy. All three methods for calculating the daily personal consumption of seasoning gave similar results, which may have been partly due to the homogenity of family age distribution of the households in the study area. Therefore, the results of method \circled1 were used to determine the contribution of SNG to nutrient intake of subjects in this study. Daily intake of all nutrients were significantly increased by including SNG consumption in the measurements as compared to measuring intake by FFQ alone (p0.01). Percentages of total daily nutrient intake from SNG ranged from 2.3% in carbohydrate to 34.4% in fat. Nutrients with higher contributions from SNG were energy (8.4%), fat (34.4%), Fe(20.55) and $\beta$-carotene(17.9%). These results indicate that SNG consumption can contribute significantly to the intake of several nutrients and must be considered in surveys using FFQ.

• Korean Journal of Veterinary Service
• /
• 제29권3호
• /
• pp.257-266
• /
• 2006

The present study was done to investigate the effect of dietary supplemental freezer dry powder fermentation soybean by Bacillus subtilis (natto) on the growth performance and intestinal microflora, prevention of fowl typhoid infection, the uptake of vegetative diet in broiler chickens. The chickens were fed control diet (supplement antibiotics) and fermentation soybean (0.75, 1.5, 3%) diets. A total of 280 one day old broiler chickens with randomly mixed sexes were fed the four diets for 6 weeks. Body weight gain of chicken fed 1.5% fermentation soybean by B subtilis tend to increase higher than the control from 6th week. Chickens fed diets containing 1.5% fermentation soybean by B subtilis had higher intake than those fed the other levels to the 3th weeks, but lower than control from the 4th week to the 6th week. Feed conversion also improved significantly in the supplemental 1.5% fermentation soybean by B subtilis from the 4th week to the 6th week. The number of B subtilis and Lactobacillus spp in the ileum and cecum tend to increase in the supplemental fermentation soybean by B subtilis at 6 week of age, but was not significantly different. In the nutrient digestibility, the feed conversion on the supplemental 1.5% fermentation soybean by B subtilis was better than the control and the weight of drying feces lower than the control. In test of S. gallinarum intramuscular inoculation, reisolation rate of S gallinarum in liver and feces 1.5% the fermentation soybean by B subtilis 75% (liver), 17% (feces) had decreased than the control.

• Korean journal of food and cookery science
• /
• 제24권6호
• /
• pp.837-848
• /
• 2008

The objectives of this study were to investigate the quality of ginseng makgeolli during the fermentation and aging period, and to develop Jeungpyun manufactured by ginseng makgeolli. Four different amounts of ginseng powder (0, 2, 4 and 6 g) were added to the filtered mash which was fermented for 4 days at $24^{\circ}C$ and then aged for 6 days at $4^{\circ}C$ The quality of Jeungpyun batter containing 0, 2, 4 and 6% ginseng during fermentation, and the sensory, color and textural characteristics of ginseng Jeungpyun were analyzed. The pH of jeungpyun batter without ginseng was lower than the other batters. During 4 hours of fermentation of the batter at $30^{\circ}C$, the pH of the batter significantly decreased. The expansion volume of the batter without ginseng increased 4.11 times after 4 hours of fermentation, whereas batters with 2, 4, and 6% ginseng increased 1.70 times. The L value of Jeungpyun decreased by increasing the concentration of ginseng However the a and b values of Jeungpyun significantly increased with an increase in the concentration of ginseng. The results of the sensory evaluation showed that Jeungpyun with 2% ginseng had the highest flavor, taste and overall acceptability scores. In the textural analysis, the hardness of Jeungpyun increased by increasing the concentration of ginseng after 6 days of storage at $20^{\circ}C$. This study showed that Jeunpyun containing 2% ginseng was the optimum addition level.

• Korean Journal of Food Science and Technology
• /
• 제25권6호
• /
• pp.747-752
• /
• 1993

A curd yogurt was prepared from milk added with skim milk powder or four kinds of starch such as rice starch, wheat starch, corn starch and potato starch. The effects of starch addition at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effects of starch addition on quality of curd yogurt in terms of apparent viscosity, sensory property and volatile aroma compounds were also examined. Addition of starch markedly stimulated the acid production by lactic acid bacteria. Among four organisms tested, Lactobacillus jugurti produced the highest amount of acid. Apparent viscosity of curd yogurt added with starch was significantly higher than that of control. Curd yogurt fermented with L. jugurti showed pseudoplastic and thixotropic characteristics. Sensory property of curd yogurt added with corn starch or rice starch was evaluated as slightly better than reference sample, but that with potato starch was evaluated as the worst among all samples. Acetaldehyde, acetone, ethanol and butanol were detected by gas chromatographic analysis.

• Food Science and Biotechnology
• /
• 제14권6호
• /
• pp.828-831
• /
• 2005

The content of vitamin $D_2$, including its precursor ergosterol, was determined in some cultivated mushrooms to manufacture fortified Doenjang (Korean traditional soybean paste) with vitamin D by supplementation with mushroom. Ergosterol was the most abundant sterol in the mushrooms (50 to 140 mg/100 g dry weight) but the ergocalciferol portion made up only 0.065% (Pleurotus eryngii) to 2.5% (stipe part of Lentinus edodes, shiitake) of the total vitamin $D_2$ of each mushroom. Changes in these compounds in L. edodes caused by UV or solar irradiation were also evaluated. Ergocalciferol content in the pileus part of L. edodes went up to $424\;{\mu}g/100\;g$ dry weight and ergosterol levels reached 139.3 mg per 100 g dry weight at maximum levels. Ergocalciferol content increased about 50% when exposed to solar radiation and increased 377% with UV irradiation. These compounds level in Doenjang was enriched as much as supplied UV irradiated L. edodes powder to before fermentation, and the supplemented mushroom did not influence the palatability of Doenjang.

• Mycobiology
• /
• 제34권1호
• /
• pp.30-33
• /
• 2006

To screen additives and their mixed ratio suitable for the mycelial growth and fruiting body formation of Oudemansiella radicata in the oak sawdust, additives such as rice bran, fermented soybean powder and wheat bran were used. Generally, the mycelial growth of O. radicata has been stable on oak sawdust mixed with rice bran of $5{\sim}20%$. In case that O. radicata was cultured for about 30 days at $22{\pm}1^{\circ}C$ under the illumination (350 lux) of 12 hours and moisture condition of $90{\pm}5%$, the primordia have been formed gradually from red-brown crusts covering the surface of oak sawdust media. Based on the experimental results from 9 strains of O. radicata, fruiting bodies were produced widely on oak sawdust medium mixed with rice bran of 5 to 30%. Even though fruiting bodies of O. radicata have been produced well on oak sawdust media mixed with rice bran, fruiting bodies of O. radicata were produced intensively on oak sawdust media mixed with rice bran of 10%. Therefore, this result will provide a basic information for commercial production of fruiting body of wild O. radicata. This result is the first report associated with an artificial fruiting body formation of O. radicata in Korea.

• KSBB Journal
• /
• 제22권4호
• /
• pp.255-259
• /
• 2007

Liquid calcium fertilizer evenly dispersed has been prepared using calcium carbonate powder and several surfactants. The calcium contents of nine fruits and vegetables were compared after spraying the liquid fertilizer onto the leaf of them six times for 2 months. The calcium contents of cabbage and potato increased to 155% and 154%, respectively. In addition, by virtue of the relatively high contents of calcium, rigidities of the texture were also increased, which would result in higher value-added vegetables. Kimchi was prepared using a Korean cabbage sprayed with the liquid calcium fertilizer and its fermentation characteristics were analyzed. A sensory evaluation has been performed to give the best result for a calcium Kimchi fermented for 14 days.

• Journal of the East Asian Society of Dietary Life
• /
• 제15권4호
• /
• pp.437-443
• /
• 2005

Quality characteristic of Kipfel cookies with 0, 20, 40 and $60\%$ of freeze dried chitosan-chungkukjang(CC), which was fermented for 24 hours at $40^{\circ}C$ with steamed soybean added with $0.25\%$ of chitosan(MW 2,025 kDa) powder and inoculated $2\%$ of Bacillus lichenifomis, were investigated Bulk density was higher in the CC cookie, but there were no difference among the CC cookies. While hardness was decreased, brittleness and springiness were increased in the higher ratio of CC, but no significant difference was observed in cohesiveness and gumminess. According to increasing the CC ratio, L$\ast$ values and hue angle were decreased from 62.69 and 96.71 to 44.41 and 69.30, respectively. While a$\ast$ values were increased from -1.94 to 4.95, and no changes were observed in b$\ast$ values. Glucosamine content was $27.34 mg\%$ in the control cookie, $40{\~}93.75 mg\%$ in the CC cookies. Antioxidant activity of the CC cookies were higher than the control. The activity of the control cookie was decreased during storage, while it was maintained in CC cookies. There were no differences in the sour, sweet and savory taste. Off-flavor did not detected in the $0{\~}40\%$ CC cookies, but the chungkukjang odor was slightly detected in the $60\%$ CC cookie. The $20{\~}40\%$ CC cookies did not affect on native odor of Kipfel cookie. Color acceptability also did not affect by addition of CC $20{\~}40\%$ but it was lower in $60\%$ CC cookie. Overall acceptability was the best in the $20\%$ CC cookie.

• Korean journal of food and cookery science
• /
• 제15권5호
• /
• pp.533-538
• /
• 1999

${\alpha}$-amylase was investigated as an antistaling agent for Backsulgie, a traditional rice cake. Rice powder was mixed with ${\alpha}$-amylase, fermented for 2 hr at 37$^{\circ}C$, and steamed for 20 min. Rice cake was stored at room temperature or freezer for 4 days, and analyzed to determined the changes of chemical and sensory properties. When ${\alpha}$-amylase was added to rice cake, the content of reducing sugars and the yellow color of the cake were increased, and the water activity was decreased. Soft and moist textural properties were apparent in ${\alpha}$-amylase-added rice cakes by sensory evaluation. X-ray diffraction showed a V pattern after 4 days of storage which indicated the starch of rice cake was not retrograded. However, there was no significant difference in moisture content between enzyme-treated and non-treated rice cakes. Above results suggest that ${\alpha}$-amylase treatment produced dextrins which consequently bound with water and inhibited the retrogradation of rice cake.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제28권4호
• /
• pp.766-772
• /
• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.