• Journal of the Korean Society of Food Culture
• /
• v.17 no.5
• /
• pp.646-652
• /
• 2002

In this study, we selected supplementary vegetable resources to develpe nutritious supplementary model of korean formula for infants and children, purchased and analyzed it to use with a model. We also referred to an old book about Korean vegetable resources and searched a form of vegetable resources. There are a lot of vegetable resources of various kinds which lied scattered in mountains and fields of our country. As for these, a beyond compare menstruation activity component is becoming clear with a lot of things. It is thought that depth search and study of these vegetable resources and practical application to a infant and child supplemen is desirable. Therefore, we choosed vegetable resources ; a Capsella brusapastoris, a Codonopsis lanceolata, Dandelion, a wild plant, a Tractylis ovata(dried), a Tractylis ovata(native), a Pine plant, a burdock, a JanDae, a Plantain, a HollpDae, which gathered in our country, and we analyzied priximate aomposition of sample (moisture, ash, total carbohydrate, crude fat, crude protein, dietary fiber) and micronutrient contents of sample (calcium, Iron, flavonoids, vitamin A, vitamin C, vitamin E).

• Food Quality and Culture
• /
• v.1 no.1
• /
• pp.46-57
• /
• 2007

The purpose of the present study was to examine the nutrient intake status of elderly dementia patients. We surveyed the dietary intake of 50 demented elderly patients receiving a regular diet, who were hospitalized in a geriatric hospital in Yongin, Gyeonggi-do. The average age of the subjects was $79.6{\pm}6.5$ for the males and $80.5{\pm}6.3$ for the females. The average heights were $169.5{\pm}6.0\;cm$ (males) and $154.6{\pm}5.2\;cm$ (females), and the average weights were $58.5{\pm}7.4$ (males) and $51.7{\pm}8.9\;kg$ (females). Depending on the type of dementia, the male patients showed significant differences in their intakes of vegetable protein, fiber, total iron, and non-heme iron between the Alzheimer's disease (AD) and the vascular dementia (VD) groups, and the female patients showed significant differences in their intakes of total protein, phosphorus, zinc, and vitamin $B_6$ between the two groups. The male patients showed significant differences in their intakes of animal-source calcium and carotene according to ability to self-feed. According to physical activity, the male patients showed significant differences in vegetable fat and vitamin A intake, and the females showed significant differences in their intakes of total protein, animal protein, fiber, ash, total calcium, vegetable-source calcium, animal-source calcium, phosphorous, total iron, non-heme iron, heme iron, sodium, vitamins $B_1$, $B_2$, $B_6$, niacin, vitamin C, folate, and potassium. We found that the patients consumed excessive protein, but low amounts of calcium, vitamin $B_2$, and folate. Also, the patients' physical activity abilities appeared to affect their nutrient intakes.

• Journal of Applied Biological Chemistry
• /
• v.50 no.2
• /
• pp.63-69
• /
• 2007

Compositional components such as isoflavone, protein, oil, fatty acid, and free sugar in Korean vegetable soybeans were examined with four cultivars including Hwaeomputkong, Keunolkong, Mirang, and Danmi 2. In the isoflavone, Mirang cultivar showed the highest content ($967.1{\mu}g/g$), whereas Keunolkong was the lowest content ($535.9{\mu}g/g$). The malonylglucosides were the predominant isoflavone type followed by the glucoside, aglycone, and acetyl glucoside forms, respectively. In the protein content, Hwaeomputkong was the lowest (41.7%) and Danmi 2 was the highest (45.9%). The oil contents were 11.5 to 21.2% and Mirang cultivar was the lowest. The fatty acid compositions of the oil extracts exhibited that linoleic acid was the highest (33.6-42.5%), followed by oleic, palmitic, linolenic, and stearic acids. Whereas, oleic acid ($46.7{\pm}2.0%$) was more than linoleic acid ($33.6{\pm}1.3%$) in Mirang cultivar. In the free sugar contents, Hwaeomputkong cultivar showed the highest level and sucrose ($5.52{\pm}0.49%$) appeared to be most prevalent in vegetable soybeans.

• Journal of the Korean Dietetic Association
• /
• v.15 no.1
• /
• pp.69-76
• /
• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• Nutrition Research and Practice
• /
• v.4 no.5
• /
• pp.421-427
• /
• 2010

The purpose of this study was to evaluate the daily vegetable and fruit intake status of Korean adults and to examine the relationship of vegetable and fruit intake with bone metabolism. The vegetable and fruit intake of 542 healthy male and female adults was analyzed. Then, by selecting 51 targets from the subjects, the relation of vegetable and fruit intake with serum calcium, osteocalcin and deoxypyridinoline (DPD) excretion in urine was examined. The total vegetable intake per day was 397.7 g and 333.5 g by men and women respectively for the age group of 20-29, 366.9 g and 309.2 g respectively for the age group of 30-49, 378.4 g and 325.9 g respectively for the age group of 50-64. Of vegetable varieties, leafy and stem vegetables displayed the highest intake. The order of major intake items of vegetables and fruits was found to be Chinese cabbage kimchi, onion, radish, cucumber, and welsh onion for the age group of 20-29, watermelon, Chinese cabbage kimchi, peach, potato, and onion for the age group of 30-49 and watermelon, Chinese cabbage kimchi, tomato, potato, and peach for the age group of 50-64. Of 51 targets, ${\beta}$-carotene intake displayed a significantly negative correlation with serum osteocalcin. While caloric intake as well as protein, carbohydrate, calcium, phosphorous, zinc and total food intake displayed a significantly negative correlation with DPD excretion in urine, tuber vegetable intake displayed a significantly positive correlation with DPD excretion in urine. In the future, a study will be necessary to accurately explain the relevance of vegetable and fruit intake with bone mineral density and bone metabolism. Also, efforts will be required to increase vegetable and fruit intake.

• Food Science and Preservation
• /
• v.30 no.5
• /
• pp.875-884
• /
• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.11
• /
• pp.1593-1599
• /
• 2014

This study consisted of two experiments, conducted to assess the impact of phase at which vegetable protein (VP) diets are introduced to broiler chicks, and preference of birds for diets based on soybean or canola meal (CM). Two hundred and ten day-old Cobb 500 chicks were randomly distributed into five dietary groups in the main experiment. One group was fed on animal protein (AP) diet all through to 21 days of age; two other groups were started on AP diet for 7 days and then switched to diets containing soybean meal (AP-SBM) or AP-CM, while two other diets (SBM-AP and CM-AP) were started on one of the VP diets for 7 days and then switched to AP diet. A sub-experiment on thirty birds raised on a commercial diet to 7 days was used in a feed selection test to quantify the preference of birds for the diets containing mainly CM or SBM. Chicks were reared under similar care and management conditions and the diets were iso-caloric and iso-nitrogenous. Results of the main experiment showed that chicks on CM-AP diet ate more (p<0.05) than those on the other diets up to day 7. Body weight gain was highest (p<0.001) on the AP-SBM diet while birds on the CM-AP diet weighed the least at 7 d. Feed intake, body weight gain, feed conversion ratio, mortality, bone growth, visceral organ development, and activities of digestive enzymes were similar between the groups from hatch to 21 days of age. Results of the second sub-experiment showed that chicks preferred the CM-based diets to the SBM-based diets at 8 to 14 d (p<0.001) and 15 to 21 d (p<0.01) when given a choice. Overall, the birds were not affected by the nature of the starter diet although they tended to prefer the canola to soybean diets.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2001.06a
• /
• pp.1156-1156
• /
• 2001

This work aimed to prove the feasibility of NIR spectroscopy to detect vegetable protein isolates (soy, pea and wheat) in milk powder. Two hundred and thirty-nine samples of genuine and adulterated milk powder (NIZO, Ede, NL) were analysed by NIRS using an InfraAlyzer 500 (Bran+Luebbe). NIR spectra were collected at room temperature, and data were processed by using Sesame Software (Bran+Luebbe). Separated calibrations for each non-milk protein added, in the range of 0-5%, were calculated. NIR data were processed by using Sesame Software (Bran+Luebbe). Prediction and validation were made by using a set of samples not included into the calibration set. The best calibrations were obtained by the PLSR. The type of data pre-treatment (normalisation, 1$\^$st/ derivative, etc..) was chosen to optimize the calibration parameters. NIRS technique was able to predict with good accuracy the percentage of each vegetable protein added to milk powder (soy: R$^2$ 0.994, SEE 0.193, SEcv 0.301, RMSEPall 0.148; pea: R$^2$ 0.997, SEE 0.1498, SEcv 0.207, RMSEPall 0.148, wheat: R$^2$ 0.997, SEE 0.1418, SEcv 0.335, RMSEPall 0.149). Prediction results were compared to those obtained using other two techniques: capillary electrophoresis and competitive ELISA. On the basis of the known true values of non-vegetable protein contents, the NIRS was able to determine more accurately than the other two techniques the percentage of adulteration in the analysed samples.

• Applied Biological Chemistry
• /
• v.40 no.5
• /
• pp.404-408
• /
• 1997

Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 6% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight $(MW{\sim}250)$ and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.

• Food Science and Industry
• /
• v.52 no.1
• /
• pp.60-67
• /
• 2019

Protein is a major nutrient of food and has long been studied for nutritional and utility value. Among them, rice protein is attracting attention because of its hypoallergenic characteristics and nutritional value. Rice proteins are divided into endosperm protein and bran protein depending on their location. The two proteins differ in their nutritional characteristics and applications. The endosperm protein is an insoluble protein and has an advantage of digestion and absorption. Rice bran protein dissolves well in water. Its amino acid value is high enough to be comparable to that of soy protein, and it has strong antioxidant ability. Rice protein is a healthy vegetable protein because of its health and hypoallergenic properties. It has been widely used in children's or patients' food, and recently for muscle supplement and health food. Rice protein is considered to be a very effective and useful material as it has been discovered so far.