• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.877-884
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• 2013

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.851-858
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• 2016

The effective components of Schisandra chinensis are lignans (schizandrins and gomisins), which have various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities. This study was carried out to determine the different parts of fruits in Schisandra chinensis to elevate their usefulness. Schisandra chinensis was separated into skin (epicarp), pulp (mesocarp), and seeds, and raw Omija and hot-dried Omija (HDO) were used as control. The most abundant component was nitrogen free extract (6.88~56.70%) followed by crude lipids (1.65~19.04%). The main mineral was K (383.10~2,024.10 mg/100 g), except in seeds where P was the main mineral. The main lignan in all parts of fruit was schizandrin, and the highest content of schizandrin was 9.46 mg/g in dried seeds. Total lignan content was 25.97 mg/g and 14.97 mg/g in dried seeds and HDO, respectively. A total of 17 components of fatty acids in seeds and HDO were detected, of which linoleic acid (72.66~73.78%), oleic acid (14.78~17.39%), palmitic acid (2.88~3.54%), and capric acid (1.70~4.93%) were determined as the major components. Main lignans and fatty acids of Schisandra chinensis fruit contain mainly seeds. Therefore, it is more efficient to use seeds than pulp and extract of fruit itself to use the components of Omija.

• Korean Journal of Medicinal Crop Science
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• v.13 no.1
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• pp.17-20
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• 2005

Natural products has been occasionally used in place of growth regulators to control lateral root formation and growth of soybean sprouts. The study was done to measure the effects of treatment concentration of hard rubber tree (Eucommia ulmoides Oliver) leaf extract on lateral root formation, growth and morphological characters of the sprouts. Seeds of three cultivars, Pungsannamulkong, Sowonkong and Junjery, were imbibed for 5 hours into water, its 5 and 10% solutions immediately before 6 day culture. The cultured sprouts were classified into 4 categories to calculate their composition rates on the base of hypocotyl lengths; >7 cm (A),4 to 7 cm (B),<4 cm (C) and not germinated (D), and their morphological characters, fresh and dry weights were measured. Rate of A was decreased with increased concentrations, while that of C showed reverse result compared to A. Regardless of concentrations, the former rate was less in cv. Junjery than in cv. Pungsannamulkong and Sowonkong than in cv. Junjery although the latter rate was truly opposite to the former one. In 10% treatment concentration, lateral roots were less formed in cv. Junjery although nearly formed in cv. Pungsannamulkong and Sowonkong. In all the 3 cultivars, lateral roots per sprouts were decreased with increased treatment concentration. shorter and thicker sprout was observed in cv. Junjery than in the other cultivars, and in increased concentrations compared to relatively lower ones. Total fresh weight was the greatest in cv. Sowonkong due to mainly increment of its hypocotyl, but was reduced with increased concentration due to mainly decrement of hypocotyl in all the cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.418-427
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• 2003

Conjugated linoleic acid (CLA) is the mixture of positional and geometric isomers of linoleic acid (LA, C18:2 $\omega$6), which is found abundantly in dairy products and meats. This study was peformed to investigate the anticarcinogenic effect of CLA in MCF-7 breast cancer cells. MCF-7 cell were treated with LA and CLA at the various concentrations of 15, 30, 60, 120 UM each. After incubation for 48 and 72 hours, cell proliferation, fatty acids incorporation into cell, peroxidation and activities of antioxidant enzymes were measured. Postaglandin E$_2$ (PGE$_2$) and thromboxane $A_2$ (TXA$_2$) were measured for the eicosanoids metabolism. There was no cell growth differences in both of LA and CLA treated MCF-7 cells at 48 hr incubation. Compared to LA, cell growth was decreased by CLA treatment according to increasing concentration at longer incubation times, respectively (p<0.05). Both of LA and CLA was incorporated into the cellular lipids 22~54% higher than in control but LA incorporation was not so linear as CLA according to concentration. Arachidonic acid (C20:4, $\omega$6) was synthesized after treatment of LA but did not in CLA, respectively. The lipid peroxide concentration in LA 120 $\mu$M group increased as 1.7 times as that in CLA 120 $\mu$M treated. The activities of antioxidant enzymes such as glutathione peroxidase and glutathione reductase were increased by the supplementation with CLA 120 $\mu$M at 72 hr incubation (p<0.001) compared to LA, otherwise activity of superoxide dismutase was not different in both. PGE$_2$ and TXA$_2$ levels were lower in condition of CLA treatments according to lower levels of arachidonic acids than those in LA treated group, respectively. Overall, the dietary CLA might change the MCF-7 cell growth by the changes of cell composition, production of lipid peroxide, activities of antioxidant enzymes and eicosanoid synthesis compared to dietary LA.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.739-746
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• 2002

We investigated the effect of fig fermented product(FFP) supplementation on growth performance, serum profile, carcass performance, meat performance and meat quality in 10 bulls of Korean cattle. Concentrates diet was supplemented with substrate fermented from fig fruit and leaves at 10% of the diet. The feed intake of FFP were slightly higher than the control, but the final weight showed no sifnificant difference between the two. Daily weight gain and feed intake were increased in FFP. The serum profile had no significant difference in the treatment. In carcass performance, the meat quantity grade of the treatment had no significant difference, but in meat quality grade the marbling score of FFP was significantly(P<0.05) increased therefore it showed a positive effect on meat quality grade. Also there was no significant(P<0.05) difference of meat cut performance in the treatment. Due to the proximate characteristics of longissimuss muscles the crude fat content of the FFP was significantly(P<0.05) increased. There was no significant difference(P<0.05) in physical characteristics ; pH level, meat color and heat loss of the treatment, but the shear force value and the cholesterol content of FFP significantly(P<0.05) decreased. Crude fat was increased(P<0.05) and cooking loss, shear force and cholesterol concentration were decreased. In fatty acids composition of the FFP, the linoleic acid from the longissimus increased significantly(P<0.05). In subcutaneous fat of longissimus of the FFP, C16:0(palmitic acid) significantly(P<0.05) decreased, but C18:1 significantly (P<0.05) increased. Therefore in FFP, the concentration of saturated fatty acid significantly decreased (P<0.05), but on the other hand the concentration of unsaturated fatty acids significantly (P<0.05) increased. In sensory evaluation of the FFP, the evaluation of odor increased slightly in a positive manner, also the appearance and the taste increased significantly(P<0.05). In conclusion when annexing additional fig fermented product to Hanwoo bulls, the carcass grade improves and the livestock production increases. Also the shear force, lower cholesterol, improved appearance and taste will open the doors to high quality meat production.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.479-486
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• 2006

The current study was conducted to examine the effect of feeding and management practices on milk quality and dairy farm productivity in Korea. Fifty dairy farms in Gyunggi (11), Gangwon (22), Chungnam (17) provinces were surveyed to collect data on the herd size, housing style, feeding management, waste disposal, milking practices and milk yield. Milk tank samples from all farms under study were also collected to enumerate its composition and quality parameters. Large dairy herds are equiped with better housing, milking and waste control facilities than medium and small dairy herds. Higher concentrate feeding to lactating cows was noticed in small dairy herds (47.51 %) than in medium (32.59 %) and large dairy herds (31.82 %). The decrease in concentrate feeding to lactating cows with increase in number of cows per farm resulted in a simultaneous increase in the use of imported forages. Bacterial count in milk was affected by housing and milking facilities at dairy farms. Higher bacterial counts (Coliform and E. coli) in milk were observed in cows housed in stanchion than those under free stall with saw dust bedding. The bacterial counts were higher with bucket milking system than with pipe-line and parlour systems. The increase in the number of dairy cows per farm and thus better management and milking facilities resulted in a reduction in somatic cell score. Milk yield (per cow) was higher in herds with less somatic cell score. Average milk protein concentration was between 2.89 to 2.98 % and milk urea nitrogen was between 21.81 to 23.31mg/ml on surveyed dairy farms. This study concluded that large herd size with better dairy cow management facilities is crucial to produce quality milk with better dairy farm income.

• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.211-217
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• 2005

This study was carried out to investigate the effects of Saccharomyces cerevisiae (wild yeast mutant), Saccharomyces cerevisiae hFeHLC (ferritin containgig yeast) and chelated Fe diets on the Productivity and egg qualify of laying hens. A total of 245 'Brown Tetra' layers 35 weeks aged was randomly alloted to seven dietary treatments : 1) control diet no iron added, 2) diet supplemented $0.1\%$ wild yeast mutant (YM03), 3) diet supplemented $1.0\%$ wild yeast mutant (YM03), 4) diet supplemented $0.1\%$ ferritin with yeast (YF04), 5) diet supplemented $1.0\%$ ferritin with yeast (YF04), 6) diet supplemented $0.01\%$ chelated Fe and 7) diet supplemented $0.1\%$ chelated Fe. The egg Production rate was significantly increased in layers 134 Fe supplemented diets (p<0.05). Egg weight was significantly reduced in layers fed $0.1\%$ chelated Fe diet (P<0.05). Fe content of egg yolk was significantly increased in $1.0\%$ YF04 and $0.1\%$ chelated Fe treatments (P<0.05). There were no significant differences in shape index, albumin index and yolk index of eggs of layers fed diets Fe supplementation (P>0.05). The haugh unit of eggs was significantly increased in layers fed YM03, YF04 and chelated Fe supplemented diets (p<0.05). TBA value of egg was significantly increased in different iron Fe treatments except of $0.1\%$ YM03 (P<0.05). The yolk cole. of eggs was significantly increased in $1.0\%$ YF04 diet (P<0.05).

• Korean Journal of Poultry Science
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• v.38 no.1
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• pp.29-35
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• 2011

An experiment was conducted to investigate the effects of dietary supplementation of a silicate mineral (D Lite) on growth performance, nutrient retention, carcass characteristics and meat quality in broiler chicks. A total of 640 broiler chicks were randomly allotted to four dietary treatments in a randomized complete block design. Each treatment had four replicates comprising 40 broilers in each replicate. Dietary treatments were as follows: control (0% D Lite), and diets supplemented with 0.15%, 0.30% and 0.45% of D Lite. The starter and finisher diets were fed from d 0 to 21 and d 21 to 35, respectively. Body weight gain during starter (p<0.05), finisher (p=0.057) and overall (p<0.001) experimental period and feed intake (p<0.05) during starter period decreased quadratically with increasing dietary D Lite levels. The birds fed 0.15% D Lite showed the greatest (p<0.05) overall weight gain, feed intake and retention of gross energy and calcium. There were no differences (p>0.05) in carcass characteristics, organ weights and breast meat composition. However, as the level of D Lite was increased in the diet there was a linear decrease in the TBARS values of breast meat (p<0.05) at d 12 of storage. These results suggest that D Lite supplementation at the level of 0.15% is shown to be effective in improving performance and nutrient retention in broilers.

• Korean Journal of Organic Agriculture
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• v.15 no.4
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• pp.413-424
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• 2007

This trial was carried out to determine effects of TMR(Total Mixed Ration) in comparison to conventional diet on feed intake, digestibility, and nitrogen retention in Korean black goats. Twelve Korean black goats were allotted to treatments in four groups of three goats and the they were housed in separate metabolism cages for 21 days. Treatments included conventional diet(A: rice straw and commercial concentrates) as a control group and three TMR groups(B: rice straw and commercial TMR; C: 30% organic whole barley silage and rice straw with organic grain; D: 60% organic whole barley silage with organic grain). The results obtained are summarized as follows. Dry matter intake, fecal excreta, digestible dry matter, metabolic intake and feed intake of BW were significantly higher(p<0.05) compared with A, B, C treatment. The digestibility for most of nutrients except NFC was significantly higher(p<0.05) for D treatment than the others. On the other hand, the digestibility of NFC was higher for B treatment than for the others, even if it was not significantly different across treatments. Nitrogen intake was lower for D treatment, but the significant differences were not found across treatments. N retention rate was higher for B treatment with significant difference. For the blood composition, HDL cholesterol and Immunoglobulin G were significantly higher(p<0.05) for C, D treatment than the others. The results showed that, in comparison with A treatment(conventional diet) and B treatment(commercial TMR), dry matter intake, nutrient digestibility and N retention rate were not lower in C treatment(30% organic whole barley silage) and HDL cholesterol was increased after experiment. Therefore, it could be concluded that TMR with organic whole barley silage might contribute to the production of a high quality and safer meat in goat production.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1079-1085
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• 2003

Modified atmosphere packaging was applied to oyster mushrooms (Pleurotus ostreatus) to study the effect of storage temperatures and packaging materialso. Whole mushrooms (200g) were package with polyethylene film $(PE,\;60{\mu}m\;thickness)$, ethylene vinyl acetate (EVA), or ceramic film (containing 5% zeolite) and stored at 0, 5, 10 and $20^{\circ}C$. Weight loss, color, firmness, gas composition $(O_2,\;CO_2)$ inside the film package and ethanol content in the tissue of MA packaged mushrooms were examined. Mushroom that were packed unwrapped in a conventional hardboard box (2 kg) lost marketability at a very early stage of storage due to weight loss, shrinkage, browning, and spore formation. During storage, film packaging prevented or retarded the deterioration of the mushrooms in the aspects of appearance, texture, and discoloration. Firmness slightly decreased with storage time. Total color difference was much higher in the control than in the film-packaged mushroom and rapidly increased at the early of storage. Correlation analysis showed a high correlation between total color difference and b values. These results were characterized by the reduced respiration rate resulting from elevated carbon dioxide and reduced oxygen levels in the package. At all storage temperatures, ethanol content in the tissue increased slightly at the early part of storage and rose considerably towards the end of the storage period. Ethanol content in the oyster mushrooms was higher in the stipe than in pileus tissues. The shelf life of the oyster mushrooms was about $8{\sim}11$ days at $0^{\circ}C$, about $4{\sim}6$ day at $5^{\circ}C$, about $2{\sim}3$ days at $10^{\circ}C$, and about $1{\sim}2$ days at $20^{\circ}C$.