• Korean journal of food and cookery science
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• v.27 no.4
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• pp.89-98
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• 2011

The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30$^{\circ}C$ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.

• Journal of Ginseng Research
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• v.4 no.2
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• pp.146-164
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• 1980

In this paper it was attempted to observe the effect of defatted panax ginseng supplement of the growth rate, feed and protein efficiency ratios, and the contents of cholesterol, total lipid and protein in the serum, liver and aorta in Sprague-Dowley Albino male rat (weighing 83 ${\pm}$ 4 g). Seven kinds of experimental diets were prepared as follows : Stock (control) diet, ginseng control diets supplemented with 0.5, 1.0 and 3.0% of ginseng powder to the stock diet, and defatted ginseng Powder diets supplemented with 0.5, 1.0 and 3.0% of defatted ginseng powder to the stock diet. .All diets contained same level of lipid and protein, respectively. The results obtained are as follows : 1. The growth rate in the feeding group of 0.5% defatted ginseng powder diet for 16week were higher than other diet groups. 2. Feed and Protein efficiency in 0.5% defatted ginseng group showed similar tendency to that in body growth rate. 3. The total cholesterol contents in the serum of 0.5% defatted ginseng Powder diet$.$ group showed the tendency to decrease gradually for 4 to 12 weeks, maintaining higher level than other groups. The free cholesterol contents in the serum of defatted ginseng powder diet group in 8 the and 16th weeks were higher than all ginseng control diet group. The total and free cholesterol contents in the liver of all defatted ginseng diet groups in 16th week were higher than hose of all ginseng control groups. The total cholesterol content at 12h week and the free cholesterol content at 16th week i n the aorta of all defatted ginseng diet groups were lower than those of ginseng control groups, respectively. 4. The total lipid contents in the serum of 1.0 and 3.0% defatted ginseng diet groups at 2nd to I2th weeks were lower than other groups, and those in the liver and aorta of all defatted ginseng diet groups at 12th weeks were lower than those of ginseng control diet groups. 5. The protein contents of the serum and aorta were continuously increased throughout whole experimental period in all experimental groups. The protein content of the liver of all groups were decreased at 2nd week and after then no change was observed.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.186-192
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• 1985

In order to observe the effect of defatted ginseng which is made by extracting fat from ginseng using petroleum ether during the growth and the starvation, the powder of defatted ginseng was added to the basal diet by 25% and 50% respectively, and the mixtures were fed for 4 weeks to just weanling white female rat which weighed 78-82 g. As for the diet initake, there was not showed any meaningful difference between the defatted ginseng powder fed group and the control group (to which was fed just - the basal diet not including defatted ginseng powder), but the protein intake for the former group appeared to be reduced (P<0.02-0.01) compared to the control group. As for the growth rate, that of the defatted ginseng powder fed group appeared higher (P<0.02) than that of the control group in 1 week after feeding, but since after 2 weeks, there was not showed meaningful difference between the two groups. As for the weight-reduction rate by starvation, that of the 25% defatted ginseng powder fed group showed just 79.6% (P<0.05) of the control group's in 5 days after feeding, but the rate of the 50% defatted ginseng powder fed group appeared 119.3% of the control group's. As for the required time from the beginning of starvation to the death, it was resulted that the higher the rate of defatted ginseng addition is, the shorter the time becomes (P<0.05)

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.90-98
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• 1992

This study was divised to observe the effects of defatted(by petroleum ether) Korean ginseng on the cholesterol level of Sprague-Dowley Albino male rats by alternating the diet. 130 heads of weaned rats having 83$\pm$4g of body weight were fed with each stock diets supplemented with 0.5, 1.0 and 3.0% defatted ginseng powder for 4 or 8 weeks, and after that fed with stock diet only for 8 or 4 weeks. Total cholesterol and free form cholesterol contents in serum, liver and aorta of them were determined, and compared with the each corresponding group which was fed with defatted ginseng control diet for 12 weeks. Total cholesterol and free form cholesterol contents in the serum were increased caused by the alternating diets which was fed on 0.5, 1.0 and 3.0% defatted ginseng diet for 4 and 8 weeks after being fed on stock diet for 8 and 4 weeks, conversely total cholesterol contents in the aorta were decreased by the same alternating diets. Free form cholesterol contents in the serum, liver and aorta of the group which was fed on 1.0% defatted ginseng diet 8 weeks after being fed on stock diet for 4 weeks were increased, but that of the group which was fed alternately on 3.0% defatted ginseng diet were decreased than the corresponding defatted ginseng control diet group.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.8
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• pp.523-530
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• 2019

This study was performed to develop Sulgidduk prepared with different levels (0, 3, 6, 9 and 12%) of defatted mealworm powder and to evaluate the characteristics of this Sulgidduk. We performed an assessment of color values, mechanical properties, general compositions and branched amino acids of Sulgidduk prepared with different levels of defatted mealworm powder. For the color values, the lightness(L) was decreased with increased amount of defatted mealworm powder, while the redness(a) and yellowness(b) were relatively increased. For the mechanical properties, the hardness and gumminess were significantly increased according to the increased amounts of defatted mealworm powder, but the chewiness, springiness and cohesiveness showed significant differences. For the sensory evaluation, the overall quality of Sulgidduk prepared with 6% defatted mealworm powder (MS-6) was higher as compared with that of the other Sulgidduk samples. For the general composition, the moisture and crude ash contents of MS-6 did not shown differences, while the crude protein was higher than those of the control, and the carbohydrate content of the control was higher than that of the MS-6. The contents of branched amino acids (valine, leucine and isoleucine) of MS-6 were higher than those of the control. Therefore, it was concluded that MS-6 could be a protein rich food as a good source of branched amino acids such valine, leucine and isoleucine.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.130-141
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• 2013

In this study, the mechanical and sensory quality characteristics of bar rice cake, Gareadduk, have been measured from the reference group and the sample groups with 10%, 20% 30% and 40% of defatted rice, containing high dietary fiber. From the general properties of rice powder and defatted rice, the crude protein, crude fat and crude ash of defatted rice were higher than those of rice powder, and especially dietary fiber content of defatted rice was 24.6%, 7-8 times higher than that of rice powder. The moisture content of Gareadduk has declined with increased mixing rate of defatted rice. According to the chromatography test result, its brightness, L-value has declined with increased mixing rate of defatted rice while there was no significant difference for different storage periods. Its redness, a-value, has declined with increased mixing rate of defatted rice and longer storage periods. Its yellowness, b-value, has inclined with increased mixing rate of defatted rice and longer storage periods, which showed no significant difference. Its hardness has significantly increased with increased mixing rate of defatted rice. Also, its hardness has gradually increased with longer storage periods. From the elasticity and viscosity test result, there was no specific tendency, but the chewiness of the sample groups was higher than that of the reference group. The sensory test result showed that the colour and scent of bar rice cake, Gareadduk, were getting stronger with increased mixing rate of defatted rice. The taste of the sample groups was stronger than that of the reference group, and the overall acceptability of the sample groups showed the order of 20%> 30%> 40%> 10%.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• Korean Journal of Plant Resources
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• v.12 no.3
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• pp.171-178
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• 1999

The purpose of this study was to investigate the optimal mixture ratio for the mycelial culture of the Pleurotus ostreatus. The chief cultural media in this study were cotton hull, sawdust and rice straw and the supplemental media were zeolite, corn cob, defatted rice bran, white cotton, tobacco trash powder, rice hull and peat. The results of this study were as follows; the optimal mixture ratio of the chief cultural media were effective in 6 : 3 : 1(V/V, %), and the mycelial growth and density in the supplemental media were considerably better 1% zeolite,3% corn cob, 5% defatted rice bran, 1% white cotton, 1% tobacco trash powder, 7% rice hull in good order. The optimal mixture ratio be to the mixed supplemental media in the chief cultural media were as follows ; 2 : 2(V/V, %) at the conditions of mixed zeolite and corn cob; 3 : 2(V/V, %) at the conditions of mixed defatted rice bran and white cotton; 1 : 3(V/V, %) at the conditions of mixed tobacco trash powder and rice hull. At the conditions of the whole cultural media mixed, the mycelial growth and density were in good conditions ; cotton hull, sawdust, rice straw, zeolite, corn cob, defatted rice bran, white cotton, tobacco trash powder, rice hull, and peat were mixed 43.0 : 17.2 : 25.8 : 2.0 : 2.0 : 3.0 : 2.0 : 1.0 : 3.0 : 1.0 (V/V, %).

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.194-203
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• 2017

Mealworm, a type of edible insect, is a superior food material suitable for industrial products. In this study, four different defatted mealworm powders were prepared to determine proper manufacturing conditions. Solvent extraction method reduced lipid contents of mealworms more than pressed mealworms, and lowered lipid contents caused bright colors and good physicochemical properties for powders. In comparison, differences among milling machines used for making powders were strongly related with average size of particles. Meanwhile, the predicted shelf-life of defatted mealworm powders judged by accelerated experiments was 1 year or longer. To enhance shelf-life of mealworm powders, addition of tocopherol to mealworm powders at a concentration of 0.2% could intensify oxidative stability and microbial inhibition.

• Journal of Conservation Science
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• v.35 no.1
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• pp.11-18
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• 2019

The adhesives joining Buddhist scripture scrolls from medieval Korea(Goryeo Dynasty, A.D. 918~1392) are different from wheat starch adhesive. The composition of the adhesive was analyzed using Attenuated Total Reflectance-Fourier Transform Infrared(ATR-FTIR) spectroscopy. In the adhesive used to join Buddhist scripture scrolls, peaks attributed to amide I and amide II of the protein and carbohydrate were detected in the ATR-FTIR spectra, and no carbonyl peak($1745cm^{-1}$) for oil was detected in the 2nd derivative ATR-FTIR spectra. The ATR-FTIR spectra almost coincided with those of defatted soybean powder adhesive. Hence, the adhesives joining Buddhist scripture scrolls were inferred to be soybean adhesive prepared from a defatted soybean cake.