• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.537-550
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• 2007

In a previous study, isoflavones showed prominent physiological effects on diabetes, hyperlipemia, and alcoholic hepatotoxicity. The purpose of this study was to develop isoflavone-rich bean sprout- and isoflavone extract-containing foods, to improve symptoms of diabetes and hyperlipemia. The foods employed were yogurt, bread, and cookies. Through sensory evaluations, the ingredient amounts were determined. In the sensory evaluations of the yogurt and bread, overall taste scores decreased with increasing amounts of bean sprout powder. However, for the cookies, the overall taste score increased with an increasing amount of bean sprout powder, and the addition of isoflavones had no influence on flavor. The results indicated the following ingredient levels for ultimate product development. For the yogurt, 100 mL of low fat milk was fermented at $50^{\circ}C$ for 36 hr, and mixed with 0.5 g of roasted bean sprout powder and 31 mg of isoflavone extract. For the bread, bean sprout powder was added to wheat flour at a replacement level of 10%, which was mixed with 12 g of butter and 124 mg of isoflavone extract for 200 g of dough. For the cookies, the bean sprout powder was added to wheat flour at a replacement level of 60%, and then mixed with 15 g of butter and 124 mg of isoflavone extract for 100 g of dough. The total isoflavone contents of the yogurt, bread, and cookies were 14.35 mg/100 mL, 38.24 mg/100 g, and 190.00 mg/100 g, respectively.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.433-437
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• 2005

The characteristic properties of rice breads produced from several conditions were investigated. The rice bread made in control condition (wheat flour), RF 3 (rice and wheat flour mixing) condition and RF 1 (rice, gluten and modified starch mixing) showed relatively higher volumethan others. The crust and crumb color were measured by Humter colory meter. The rice breads making on RF 5 and RF 6 condition showed higher crust L-value and the crumb L-value of the bread from RF 1 condition was higher than that from other condition. On the texture measuring by texture analyzer, hardness of the bread made from RF 1 and RF 2 conditions and cohesiveness of that from RF 3 condition were lower than control. However the significant higher level of the springiness and chewiness were showed in the bread from RF 1, RF 2 and RF 3 condition. The bread containing 85% of rice, 5% of rice, 5% of gluten and 10% of modified starch which was made in RF 1 condition obtained significant high overall acceptance score by sensory evaluation.

• Food Science and Preservation
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• v.21 no.3
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• pp.434-441
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• 2014

This study investigated the quality characteristics and sensory evaluation of Doenjang samples made of soybean koji and prepared with Bacillus subtillus 3-B-1 and/or Aspergillus oryzae 6-M-1 isolated from traditional Meju, to replace the koji with wheat flour. Among the quality characteristics of doenjang during its fermentation at $30^{\circ}C$ for 40 days, its moisture decreased by degrees, but its amino-type nitrogen and reducing sugar increased by degrees. The color of the doenjang made of koji and prepared with Aspergillus oryzae 6-M-1 changed more significantly than that of the doenjang with Bacillus subtilis 3-B-1. The viable cell and mold counts increased by degrees during the fermentation. The results of the sensory evaluation of the doenjang made with koji and prepared with Aspergillus oryzae 6-M-1 did not significantly differ from those of the doenjang with Bacillus subtilis 3-B-1 and of the commercial doenjang. These results showed the possibility of preparing doenjang with soybean koji instead of wheat flour koji.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.386-392
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• 2015

The purpose of this study was to evaluate the quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder (RP). Wheat flour noodles were prepared with four levels of RP (0, 2.5, 5, and 7.5%). Moisture absorption of RP added noodles was somewhat greater than that of control. The turbidity of RP noodles decreased according to addition of RP. Hunter L (lightness) and b (yellowness) values of RP added noodles decreased according to addition of RP amount. Textural properties (measured by a texture analyzer), hardness, and springiness of RP noodles up to 5% were not significantly different from those of control. Antioxidant activity of RP added noodles increased according to addition of RP: $IC_{50}$ values of DPPH radical scavenging activity for raw noodles was 3.77 mg/g, whereas values of raw noodles with RP 2.5 and 7.5% were 3.69 mg/g and 2.47 mg/g, respectively. Polyphenol content increased according to addition of RP. Amylogram showed that RP addition increased initial gelatinization temperature, decreased breakdown, and reduced setback and consistency, which indicates protection against retrogradation. The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.201-206
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• 1998

This study was conducted to determine the changes in the contents of vitamin C and reducing sugars of wheat flour and glutinous rice pastes added Kimchi during fermentation. Kimchi was fermented at 10$^{\circ}C$ for 14 days. Sensory evaluation of various Kimchi samples were also conducted. During fermentation, pH decreased in the order of wheat flour paste added Kimchi (WHFP-Kimchi), glutinous rice paste added Kimchi (GLRP-Kimchi) and control. Total acidity increased in the same order The contents of total vitamin C of all Kimchi samples decreased. Total reducing sugar contents of Kimchi juices from various samples decreased in the order of WHFP-Kimchi, GLRP-Kimchi and control. In sensory evaluation, the red color of Kimchi juice decreased in the order of control>WHFP-Kimchi>GLRP-Kimchi. Off flavor decreased control>WHFP-Kimchi>GLRP-Kimchi. Firmness decreased control> GLRP-Kimchi>WHFP-Kimchi. Sour tate decreased WHFP-Kimchi>Control>GLRP-Kimchi. But there were no significant difference in crispiness, ans salty taste. Overall prefernce decreased GLRP-Kimchi>control>WHFP-Kimchi.

• Fisheries and Aquatic Sciences
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• v.21 no.9
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• pp.26.1-26.8
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• 2018

Inclusion effect of soybean meal (SBM) and fermented SBM (FSM) in extruded pellet for juvenile abalone (Haliotis discus) was compared in abalone farm. Dietary inclusion effect of the combined macroalgae (MA) (Undaria pinnatifida and Hizikia fusiforme) and a single Saccharina japonica on abalone was also compared. Three thousand six hundred juvenile abalone were purchased from a private hatchery and acclimated to the experimental conditions for 2 weeks. Six 5-ton flow-through raceway tanks were used, and abalone were randomly distributed into tanks (n = 600 per tank). Three experimental diets were prepared in duplicate. Fish meal, FSM, corn gluten meal, and shrimp meal and wheat flour and dextrin were used as the protein and carbohydrate sources, respectively, in the FSM diet. MA was also included in the FSM diet. FSM and MA in the FSM diet were substituted with SBM at the expense of wheat flour and S. japonica, referred to as the SBM and SJ diets. The experimental diets were pelletized by an extruded pelleter. Water stability of nutrients in the experimental diets was monitored at 12, 24, and 48 h after seawater immersion. The experimental diets were fed to abalone once a day to satiation with a little leftover for 120 days. The retained crude protein and lipid and ash content of the extruded pellets were changed over all period of time. Weight gain and specific growth rate (SGR) of abalone fed the SBM diet were greater than those of abalone fed the FSM and SJ diets. Weight gain and SGR of abalone fed the SJ diet were also greater than those of abalone fed the FSM diet. The longest shell length, widest shell width, highest shell height, and greatest soft body weight were obtained in abalone fed the SBM diet, followed by the SJ and FSM diets. Proximates of the soft body of abalone were not different among the experimental diets. In conclusion, SBM was a superior protein source to FSM in extruded pellet for growth performance of abalone. Dietary inclusion of a single S. japonica was superior to the combined inclusion of U. pinnatifida and H. fusiforme in the production of abalone.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.186-193
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• 2002

This study was conducted to enhance the protein quality of wheat flour extrudates with the addition of fish sauce by-products and dried biji. The experimental design was used to determine the optimum ratio of each ingredient. The compositional and functional properties of test extrudate were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed that the influence of each ingredient on the mixture final product. Protein content of extrudate was increased by the addition of the dried biji, and bending failure stress of extrudate became hardened due to interaction effects between dried biji and pacific sand lance sauce by-product. Also, the addition of dried biji decreased ash and salt contents. An optimum formulation was obtained as 15.83 : 44.17 : 40% with numerical and 15.74 : 44.26 : 26.40% with graphical method (pacific sand lance sauce by-product : dried biji : wheat flour). Based on the growth performance, feed conversion efficiency was slightly lower than control group, but the protein content in feed extrudate increased to a large extent compared to that mixed with wet biji.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.291-299
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• 1972

Korean rice, barley and injomi (manufactured rice wheat flour 80%, rice powder 20%) were compared nutritionally with standard diet through feeding of rats. And obtained results were as follows. 1) In the rate of growth the rat group fed on rice was most inferior and the group of injomi and control was significantly superior to the other. 2) In the digestion ratio of the diets, the barley group was lower than the others, and rice and injomi groups showed higher values. 3) The taste of rats for each diet were almost same as each other. 4) Diet efficiency for each group of rats showed almost same decreasing tendency, and the group fed, on injomi and control group showed slightly good value, on the contrary rice fed group low value.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.147-152
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• 1987

Soy sauce which was prepared with a mixture of defatted soybeans ant wheat flour koji added into acid-hydrolyzed soy sauce was evaluated for the chemical changes in levulinic acid, ethanol and amino acids composition during fermentation, Results showed that the highest reducing sugar content of $12.13{\sim}15.76%$ was found after $20{\sim}40\;days$ fermentation. The contents of total nitrogen, amino nitrogen, and ethanol increased with increase in fermentation time. A high levulinic acid content was fount at the initial fermentation period which was gradually decreased with further fermentation. The content of lactic acid also increased during fermentation. Amino acids such as Glu, Leu, Ala, Phe, Asp, Thr, Ser, Gly, Met, Tyr, Lys, His, Arg and Pro were detected in all tested groups. Higher values were found particularly for Glu, Leu, Ala and Phe and lower values for His, Tyr and Met. The most of amino acids increased in their contents after 120 days of fermentation.