• International Journal of Internet, Broadcasting and Communication
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• v.14 no.3
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• pp.171-181
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• 2022

Purpose: In this paper, we show our blending ratio of 10 types of Essential Oils that survives beneficial bacteria and kills harmful bacteria in the scalp, and we investigate the possibility of application of our blending ratio to the development of anti-dandruff products and the possibility of being used as a raw material for clinical beauty and customized cosmetics. Methods: The scalp microorganisms used in our study were M. furfur, S. epidermidis, E. coli, and P. nitroreducens. There are a total of 10 Essential Oils such as True Lavender, Lime, Roman chamomile, Rosemary camphor, Cedarwood, Geranium, Clove, Tea tree, Palmalosa, and Peppermint. The antibacterial test of the blended Essential Oil was carried out according to the test method of the standardized evaluation methodology of "Food and Food Additives Code". Since M. furfur is related to the growth of sebum in the scalp, in this study we used the fnLNB and the fnLNA with 20 ㎖ of whole fat cow milk added. Results: The blending ratio of EO, which inhibits dandruff-causing bacteria such as M. furfur, S. epidermidis, E. coli, and does not inhibit P. nitroreducens showing dominant growth in a healthy scalp, was B8(Clove 0.2%, Roman chamomile 0.5%, Tea tree 0.3%), B9(Geranium 0.1%, Palmarosa 0.1%, Roman chamomile 0.5%, Tea tree 0.3%), B10(Clove 0.1%, Geranium 0.1%, Palmarosa 0.1%, Roman chamomile 0.5%, Tea tree 0.2%). Conclusion: It is thought that the blending ratio of BEO obtained as a result of this study can provide a basis for use as an alternative to antibiotics in developing anti-dandruff drugs and emerge as a new alternative to solve scalp microbial imbalance. In order for EO to be used as a useful raw material for anti-dandruff preparation, researches on 1) Standardization (the effects of products differ according to the types, regions, climate, extraction methods, etc.), 2) Antimicrobial effects, 3) Safety, etc., must be established.

• Journal of Mushroom
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• v.20 no.1
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• pp.13-21
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• 2022

Cordyceps militaris, a well-known traditional Chinese medicine, has multiple health-promoting effects. It is used as a herbal remedy and health food in Asian countries. Cultured mycelia are often used as a substitute for natural C. militaris. In the present study, the mycelia and fruiting bodies of artificially cultured C. militaris were analyzed using a metabolomics approach. The protein and crude fat contents of the mycelia were substantially higher than those of the fruiting bodies. The top three abundant amino acids in the mycelia were proline (3.9 g/100 g), aspartic acid (2.9 g/100 g), and glutamic acid (2.7 g/100 g). The carbohydrate content was similar in the fruiting bodies and mycelia. Analysis revealed that both the fruiting bodies and mycelia are rich in phenolic compounds and exhibit antioxidant activity. Further, six metabolites were significantly different between the mycelia and fruiting bodies. The levels of Ca, glucose, Mg, and Se were higher in the mycelia than in the fruiting bodies. In contrast, mannitol and Zn were more abundant in the fruiting bodies. The current study provides a comprehensive metabolic profile of the mycelia and fruiting bodies of artificially cultured C. militaris. Such an exercise is potentially important for understanding the metabolism of C. militaris and facilitating the use of cultured mycelia as a supplement to C. militaris fruiting bodies in traditional Chinese medicine.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.963-974
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• 2005

This study was conducted to examine the growth performance, carcass characteristics, physico-chemical properties and fatty acid composition of muscle tissues of Hanwoo steers when they were fed diets containing four levels of E. ulmoides leaves. Steers were allotted to one of four dietary treatments, which were designed to progressively substitute Eucommia ulmoides for 0, 3, 5 and 10% of the rice straw in the basal diet. Seventy two Hanwoo steers (321±13kg) were used. Average daily gain (0.81-0.86kg) and feed conversion (10.05-10.59) were not changed by feeding E. ulmoides leaves. Emission of fecal ammonia gas was decreased by increasing substitution levels of E. ulmoides leaves. Emission of ammonia gas in feces of steers were significantly (p<0.05) decreased in the 5% and 10% treatments at 40℃ compared with in control (30.6ppm) and 3% treatment (29.8ppm), respectively 20.3 and 21.6ppm. Back fat thickness was higher (p<0.05) in steers fed control diet (15.0mm) than 5 and 10% E. ulmoides diets (10.2 and 10.5mm respectively). The grade ‘A’ appearances of meat yield of steers were increased up to 20% by the 3% substitution of E. ulmoides leaves, and the grades ‘1+’ and ‘1’ appearances of meat quality were significantly improved (p<0.05) by the 5 and 10% Eucommia ulmoides feeding. There was no statistical difference in meat color of loin and top round among all treatments. It appeared that the 5% and 10% E. ulmoides leaves feeding affected (p<0.05) a increase in oleic acid concentration in loin and top round muscles. The concentration of serum cholesterol was lower (p<0.05) in steers fed 10% E. ulmoides (53.3mg/100g) than that of the other treatments (55.7-57.0mg/100g). The diarrhea incidence was about 20.26% in control, while it was lower (p<0.05) in the 5 and 10% E. ulmoides leaves treatments (10.4-12.5%) than control. There was no statistical difference in the occurrences of respiratory disease among all treatments. It is concluded that E. ulmoides leaves should be a prospective feed additive because it contains various functional substances. It is likely that air-dried E. ulmoides leaves can reduce the back fat thickness of Hanwoo steers and the occurrences of diarrhea. Therefore, the 5 and 10% substitution of E. ulmoides for roughage are highly recommended to be used in practice.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.961-970
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• 2013

Eight multiparous Holstein cows ($569{\pm}47$ kg of BW; $84{\pm}17$ DIM) were used to evaluate the effects of different levels of coarsely ground wheat (CGW) as replacements for ground corn (GC) in diets on feed intake and digestion, ruminal fermentation, lactation performance, and plasma metabolites profiles in dairy cows. The cows were settled in a replicated $4{\times}4$ Latin square design with 3-wk treatment periods; four cows in one of the replicates were fitted with rumen cannulas. The four diets contained 0, 9.6, 19.2, and 28.8% CGW and 27.9, 19.2, 9.6, and 0% GC on dry matter (DM) basis, respectively. Increasing dietary levels of CGW, daily DM intake tended to increase quadratically (p = 0.07); however, apparent digestibility of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were significantly decreased (p<0.01) in cows fed the 28.8% CGW diets. Ruminal pH remained in the normal physiological range for all dietary treatments at all times, except for the 28.8% CGW diets at 6 h after feeding; moreover, increasing dietary levels of CGW, the daily mean ruminal pH decreased linearly (p = 0.01). Increasing the dietary levels of CGW resulted in a linear increase in ruminal propionate (p<0.01) and ammonia nitrogen ($NH_3$-N) (p = 0.06) concentration, while ruminal acetate: propionate decreased linearly (p = 0.03) in cows fed the 28.8% CGW diets. Milk production was not affected by diets; however, percentage and yield of milk fat decreased linearly (p = 0.02) when the level of CGW was increased. With increasing levels of dietary CGW, concentrations of plasma beta-hydroxybutyric acid (BHBA) (p = 0.07) and cholesterol (p<0.01) decreased linearly, whereas plasma glucose (p = 0.08), insulin (p = 0.02) and urea nitrogen (p = 0.02) increased linearly at 6 h after the morning feeding. Our results indicate that CGW is a suitable substitute for GC in the diets of dairy cows and that it may be included up to a level of 19.2% of DM without adverse effects on feed intake and digestion, ruminal fermentation, lactation performance, and plasma metabolites if the cows are fed fiber-sufficient diets.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.247-250
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• 1992

Effects of free alkali and moisture on sucrose polyesters (SPE)-possible non calorie fat substitute-synthesis were investigated using a model system composed of sodium oleate, sucrose, potassium carbonate and methyl oleate. Trace amounts of free alkali in sodium oleate were found to interefere with SPE synthesis. When free alkali content in sodium oleate was varied gradually from 0% to 5%(w/w), the yield of SPE production was reduced from 92% to 45.5%. The moisture absorbed in sodium oleate, sucrose and potassium carbonate during storage also interefered with SPE synthesis. The yield (92%) of SPE production with dried ($105^{\circ}C$.6 hrs) reactants and catalysts was higher than that (89%) of SPE production with non-dried. Soybean oil fatty acid sodium soaps (FASS) not containing free alkali could be manufactured with slightly less than molar ratio of sodium hydroxide to soybean oil fatty acid methyl esters (FAME). Practically, 91.7% yield of soybean oil SPE production was outcomed by minimizing free alkali and moisture which were remaining in sucrose, potassium carbonate, soybean oil FASS and soybean oil FAME.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.121-126
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• 1970

The utilization of soybean milk has lasted for past several thousand years, mostly in Orient as a Precious food or as a substitute for cow's milk. There are several hundred varieties in soybean that is called Glycine max Merryl There are three typical varieties, Yellow, Black and Green. However, these are due to pigment in soybean cuticle while their chemical constituents are similar (Table 2). Soybean milk is constituted of protein, fat and carbohydrate of soybean, and these constituents are extracted by hot water. Thus becomes emulsion which is highly digestible and nutritious for human diet. However, it was not found any report on the water extractability comparison between two different varieties Black cuticle soybean which is common in India and Yellow cuticle soybean which is common in Korea. Also there was no report on the comparison on the yield and organoleptic quality derived by varied process. Also several attempts were carried out to improve nutritional value as well as acceptability by use of food additives. A model of continuous soybean milk plant was introduced.

• Korean Journal of Poultry Science
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• v.11 no.2
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• pp.115-125
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• 1984

The Waste Rice Straws (W.R.S.) after cultivation with the Pleurotas Ostreatus SACCARDO was substituted for wheat bran in the broiler ration. The results of the experiment 1 and 2 obtained were summerized as follows; 1. The content of C. protein in the W.R.S. showed 1.5% higher value than that in the rice straw. No change was detected in the content of C. fat. However the content of C. fiber and N.F.E in W.R.S. decreased in comparision with those of raw rice straw. 2. The treated groups were inclned to rapid gain of body weight, especially the 4% W.R.S. group had been showed significatly higher value of gain than the control and 6% treated groups (p＜0.05 ). 3. No significant differences were observed in the amount of feet intake among experimental groups, even if the treated groups showed slightly higher intake than control group. 4. The treated groups in W.R.S. were inferior to the control group in feed intake but there were no significant differences. 5. The methionine in W.R.S. was the only amino acid which contained similar quantity of wheat brans. 6. To extend the amount of W.R.S. in broiler ration the 6% of W.R.S. was substituted for wheat bran and methionine mixture was added. No significance differences had been showed in weight gain, feed intake and feed efficiency between control and treated groups. Even though the treated groups showed more feed intake and lower weight gain in comparision with control group. 7. The methionine added group showed adverse effect in economics of production (p＜0.01) because of high cost of the methionine mixture, Therefore less than. 6% of the WRS could be substituted for wheat bran. According to the results of the experiment 1 and 2 it could be concluded that maximum use of the W.R.R. as substitute for wheat bran was less than 4% of the ration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.993-998
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• 2011

Citrus peel powder was used to substitute 2%, 4% and 6% rice flour for making sulgidduk. Proximate composition, sensory characteristics, and principle components of sulgidduk containing citrus peel were analyzed and compared with those of sulgidduk. Protein, fat, carbohydrate, ash, color b-value (yellowness index), springiness, and adhesiveness of sulgidduk all significantly increased, whereas color L- and a-values, hardness, cohesiveness, and chewiness of sulgidduk decreased with the addition of citrus peel powder. No significant differences were observed regarding the contents of moisture and carbohydrates, or fracturability in any of the samples. Substitution of rice flour with citrus peel powder showed acceptable sourness and bitterness sensory scores, which were comparable to sulgidduk. Principle components analysis revealed total variation of 94% in the main structured information: PC1 and PC2 showed 79.31% and 14.69% variation. CP-B (citrus peel powder 4%) and CP-C (citrus peel powder 6%) associated the strongest with PC1 and sulgidduk without citrus peel powder associated with PC2. Attributes associated strongly with PC1 were color, bitterness, adhesiveness, and sourness. Therefore, sulgidduk containing CP-B can be developed based on its favorable quality characteristics and sensory evaluation.