• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Korean Journal of Agricultural Science
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• v.10 no.2
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• pp.206-211
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• 1983

This study was carried out to compare the feed utilization between pelleted and all-mash diet of similar composition by growing chickens. Day-old broilers (Hubbard) and egg-type chickens(Hy-line) of commercial strain were employed in this experiment. The results obtained were summarized as follows. 1. The chickens fed pelleted diets were heavier than those of birds fed all-mash diets. The Hubbard broilers and Hy-line chickens fed pelleted diets weighed 2,702g and 812g respectively, at 9 weeks of age. In comparison, the Hubbard broilers and Hy-line chickens fed all-mash diets weighed 2,571g and 777g respectively, at 9 weeks of age. 2. The pellet-fed chickens consumed more feeds than birds fed all-mash diets in both types of strain. Feed efficiencies (gain/feed) of Hubbard and Hy-line chickens were 0.38 and 0.26 in pellet feeding groups, and 0.36 and 0.25 in all-mash feeding groups, respectively. The Hy-line chickens fed pelleted diets drank more water than birds fed all-mash diets. 3. Pellet feeding groups produced more dry matter excreta as compared with all-mash feeding groups, reflecting the pattern of feed consumption by these chickens. Nitrogen retention ratio of the Hubbard and Hy-line chickens were 57-67% and 65-73%, respectively. Chickens fed pelleted diets showed 1-4% higher nitrogen retention than chickens fed all-mash diets. 4. The ME/GE ratio of the Hubbard and the Hy-line at 8 weeks of age were 73.4-74.3% and 82.8-83.8%, respectively. Pellet feeding groups showed 1% higher ME/GE ratio than all-mash feeding groups. 5. The dietary productive energy calculated from respiratory quotient was $94.1-102.6kca/kg^{\frac{3}{4}}$ BW/day in pellet feeding groups. The ratios of PE/GE were 41.3-48.9% in pellet feeding groups and 39.0-45.8% in all-mash feeding groups. 6. It appears that pelleting the all-mash diet increases feed consumption and body weight gain of growing chickens. Feed efficiency and energy utilization were also improved by pelleting process. More research work should be done to establish the relationship clearly between feed pelleting and heat increments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.750-756
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• 2010

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at $4^{\circ}C$. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.