• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.377-388
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• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.22-27
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• 2008

This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.

• Korean Journal of Pharmacognosy
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• v.47 no.4
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• pp.389-398
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• 2016

Korea, China and Japan have developed individually their own official compendia for crude drugs to tune with the times. Recent globalization has enlarged trade volume among these countries, and so the necessity for new quality standards has increased. This study was accomplished to offer basic data and appropriate suggestions to rebuilding standard principles for quality control of crude drugs in Korean official compendia. For this, seven standard items related to quality control in official compendia of these countries were compared. The items were identification, loss on drying, total ash, acid-insoluble ash, extract content, essential oil content and assay. The official compendia of three countries were the Korean Pharmacopoeia Eleventh Edition, the Korean Herbal Pharmacopoeia 2015, Chinese Pharmacopoeia 2015 and Japanese Pharmacopoeia Seventeenth Edition. Based on this basic research, new principles for each standard of crude drugs were suggested.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.299-305
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• 2008

This study compared the physicochemical properties of root hair of white ginseng (WG), root hair of tissue cultured mountain ginseng (MG), root hair of red ginseng (RG) and extruded ginseng samples. The comparison of crude ash and total sugar resulted insignificant differences between extruded and raw samples. MG had a higher content of crude ash, crude protein, amino acids and polyphenolic compound than WG and RG; the total sugar and reducing sugar were highest in RG. Crude fat and acidic polysaccharide in RG and WG were similar to and higher than MG. Crude saponin of treated samples WG1 (moisture content 25%, barrel temperature $110^{\circ}C$) and WG3 (moisture content 35%, barrel temperature $110^{\circ}C$) were 9.80% and 9.73%, respectively, which were the highest among ginseng samples. In conclusion, the extrusion process can be applied to red ginseng manufacturing, and some characteristics of MG were higher than in RG and WG.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.1
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• pp.19-26
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• 1987

KA 101 and Xanthi-Basma were cultivated in Korea and Greece to compare the respective responses to environments on their leaf composition during 1984 and 1985. Cured leaves cultivated in Greece had brighter and greenish color with 2-4 times higher total chlorophyll and carotenoids showing higher contents of total nitrogen, nicotine, petroleum ether extract, volatile acids and neutrals, but crude ash and pH of leaves at top stalk position were lower than in Korean cultured leaves. Xanthi-Basma showed higher contents of nicotine and total nitrogen, but lower contents of reducing sugar than KA 101. There were no difference in crude ash, petroleum ether extract contents and pH of leaves. Among stalk positions, the upper stalk leaves in Greece had higher contents of total nitrogen, protein nitrogen, nicotine, petroleum ether extract and volatile acids but lower contents of reducing sugar than lower ones., whereas the supper stalk leaves in Korea had much higher contents of total nitrogen, protein nitrogen, pH, crude ash, but not higher contents of petroleum ether extract and volatile acid contents than lower stalk position. It suggest that in chemical criteria the better quality leaves are on the upper stalk position in Greece but not the same in Korea probably due to the rainy weather conditions during the later growth stage in Korea.

• Journal of the Korea Organic Resources Recycling Association
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• v.3 no.2
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• pp.69-78
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• 1995

When the food garbage of general hospital was dried by the rapid steam drying process, the water content was changed to 1.3% from 77.8~82.8%. In this experiment, weight reduction rate was 80%, and electricity consumption was 2.4Kwh. Dried compost from this rapid steam drying process was brown pellets, which was consist of 27.77% crude protein and 3.19% crude fiber. Even though these pellets were slightly short of crude fat and crude ash content, these were analysed as a possible supplementary feed for pig. On the condition of drying food garbage mixed with 5% pulverized chaff, the necessary drying time was shortened by 1 hour, weight reduction rate was 76%, and reduction rate of electricity consumption was 42%. But contents of crude fiber and crude ash were increased to about 2 times. In case of adding new food garbage continuously to the composted food garbage mixed with 3.4% pulverized chaff, weight reduction rate and contents of crude fiber and crude ash were decreased gradually, but contents of crude protein and crude fat were increased. In case of composting food garbage from buffet, both drying time and electricity consumption were reduced, and ingredients of compost were higher than that of assorted feed for pig in the market.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.109-111
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• 1978

Three kinds of domestic summer grains, barley, naked-barley & wheat were used for the assessment of ash, protein, fat, crude fiber, calcium, iron & thiamine contents in the grain-pearling and flour-milling processes at the 60%, 70%, 80%, 90% yield bases and the following results were obtained. 1) Ash, protein, fat, crude fiber, calcium, iron & thiamine contents of milled grains were proportional to the milling yield in grain-pearling and flour-milling processes. 2) In the case of pearled barley, the average content of ash was 0.83%, protein was 1.31%, fat was 0.40%, crude fiber was 0.75%, calcium was 3.03mg%, iron was 2.40mg% and thiamine was 0.14% lower than the barley flour at the same level of milling yield. 3) In the case of pearled naked-barley, the average content of ash was 0.41%, protein was 1.96%, fat was is 0.33%, crude fiber was 0.84%, calcium was 4.54mg%, iron was 1.19mg% and thiamine was 0.10mg% lower than the naked-barley flour at the same level of milling yield. 4) In the case of pearled wheat, the average content of ash was 0.28%, protein was 2.25%, fat was 0.05%, crude fiber was 0.25%, calcium was 4.31mg%, iron was 0.12mg% and thiamine was 0.15mg% higher than the wheat flour at the same level of milling yield.

• Journal of Life Science
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• v.10 no.5
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• pp.431-435
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• 2000

In order to develop new materials for the functional feed, the components of safflower (Carthamus tinctorius L.) was studied. Chemical composition, minerals, amino acids, and fatty acids of the seed and the flower of safflower were analyzed. The chemical composition of safflower seed was 3.48% (w/w) moisture, 17.10% crude protein, 30.10% crude fat, 6.11% crude ash and these of safflower flower was 7.47% moisture, 26.30% crude protein, 11.50% crude fat, 5.73% crude ash. Mineral contents of the seed were K 170.70ppm, P 14.82ppm, Ca 13.17ppm, Mg 7.83 ppm whereas these of the flower were K 64.99 ppm, P 49.90 ppm, Ca 10.43ppm. Other mineral contents were less than 7.00ppm in all parts. The composition of the amino acid were approximately as follow, the major amino acid in all parts were aspartic acid, leucine, glycine, and arginine, the contents of these were 12.17mg/g, 11.52mg/g, 8.27mg/g, 6.99mg/g, 4.86mg/g in the seed, 19.35mg/g, 31.67mg/g, 10.30mg/g, 9.06mg/g, 12.51mg/g in the flower, respectively. The mahor fatty acids in the all parts were linoleic acid (C아래첨자). The linoleic acid and the palmitic acid (C아래첨자) in the seed and the flower parts were 77.75% (w/w), 19.32% and 8.37%, 25.62% respectively. On the basis of chemical analysis, the safflower showed to have relatively high contents of crude protein and crude fat, minerals, polyunsaturated fatty acid as linoleic acid. These results suggested that safflower was found to be a useful material of natural health food for the functional food development.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.72-77
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• 2017

Purpose: Lycium ruthenicum Murr. is a nutritional food that has been used widely for treatment of heart disease, abnormal menstruation, and menopause. Methods: In this study, the crude protein, crude lipid and crude ash contents of two different Lycii fruits with different colors were investigated, and their color values, total sugar, pH, total anthocyanins and total carotenoids were analyzed. Results: Regarding crude ash, crude fat and crude protein contents, the L. barbarum showed higher in crude fat and crude protein contents than black fruits, whereas L. ruthenicum showed higher contents than black fruits. Regarding mineral composition, mineral contents were in the other of K, Mg, Mn, Na, Zn, and Fe. The K content was high in all of the samples, and the contents of Cr and Cu were not measured. The pH values of L. ruthenicum and L. barbarum were $5.00{\pm}0.01$ and $5.08{\pm}0.02$, respectively. The total sugar content of L. ruthenicum was 45.45% while that of L. barbarum was 45.43%. Ascorbic acid content of L. barbarum was $50.86{\pm}3.63%$ while that of L. ruthenicum was $6.3{\pm}1.40%$. The total anthocyanin content of L. ruthenicum was $462.22{\pm}0.41mg/100g$, although no anthocyanin was detected in L. barbarum. The total carotenoids content was $812.25{\pm}6.01mg/100g$ in L. barbarum, although that of L. ruthenicum was not measured. Conclusion: The results from this study indicate that there is a large difference in the composition of functional ingredients of L. ruthenicum and L. barbarum. There is a strong possibility of L. ruthenicum to be developed into color food sources.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1150-1169
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• 2023

Edible insects are gaining popularity as a potential future food source because of their high protein content and efficient use of space. Black soldier fly larvae (BSFL) are noteworthy because they can be used as feed for various animals including reptiles, dogs, fish, chickens, and pigs. However, if the edible insect industry is to advance, we should use automation to reduce labor and increase production. Consequently, there is a growing demand for sensing technologies that can automate the evaluation of insect quality. This study used short-wave infrared (SWIR) hyperspectral imaging to predict the proximate composition of dried BSFL, including moisture, crude protein, crude fat, crude fiber, and crude ash content. The larvae were dried at various temperatures and times, and images were captured using an SWIR camera. A partial least-squares regression (PLSR) model was developed to predict the proximate content. The SWIR-based hyperspectral camera accurately predicted the proximate composition of BSFL from the best preprocessing model; moisture, crude protein, crude fat, crude fiber, and crude ash content were predicted with high accuracy, with R² values of 0.89 or more, and root mean square error of prediction values were within 2%. Among preprocessing methods, mean normalization and max normalization methods were effective in proximate prediction models. Therefore, SWIR-based hyperspectral cameras can be used to create automated quality management systems for BSFL.