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Lee, Taek-Seung;Kim, Jae-Hyeon;Kumar, Jayant;Tripathy, Sukant
- Proceedings of the Korean Fiber Society Conference
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- 1997.10a
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- pp.71-75
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- 1997
A new series of water-soluble conjugated aromatic polyimines containing sulfonate groups have been synthesized via polycondensation reaction between diamines and dialdehydes at room temperature. Self-assembled multilayer films consisting each polyimine as a polyanion and poly(diallyldimethylammonium hydrochloride) as a polycation were fabricated successfully by alternate deposition in corresponding aqueous solutions.
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강성구;최옥자;김용두;이홍철;고무석
- Korean Journal of Plant Resources
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- v.11 no.3
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- pp.358-362
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- 1998
This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.
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박종숙;이원종
- Journal of the Korean Society of Food Science and Nutrition
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- v.23 no.1
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- pp.120-124
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- 1994
Nine wind vegetables were analyzed for moisture, ash, crude protein, crude lipid and dietary fiber. Wild vegetables contained 33-53% of dietary fiber on a dry weight basis. Dalle (Allium monanthum) contained 49% total dietary fiber and 22% soluble dietary fiber and dodok(Codonopsis lanceolata) contained 55% total dietary fiber and 21% soluble dietary fiber. Wild 8% more dietary fiber than cultivated one. Water holding capacities of wild vegetables were higher than commercial wheat bran and soy fiber, but lower in oil absorption. When wild dodok and dalle were wet milled by blade grinding before sieving the dietary fiber content in dodok was increased from 55 to 83 % with increasing the dietary fiber content in dalle form 49% to 69%.
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Kim, Dong-Eun;Lee, Beom-Goo;Park, Cheol-Ho;Kang, Wie-Soo
- Agricultural and Biosystems Engineering
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- v.6 no.2
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- pp.70-76
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- 2005
Seed, stem and sprout of F. tataricum were separately milled using the ultra fine mill under the same condition to investigate the effect of roasting or extruding on the particle size, microstructure and water solubility of dietary fiber. The mean particle size of MR (roasting) is increased in stem and sprout, and that of ME (extruding) is increased in seed, compared to that of control. The microscopic views of seed show that control has the spherical shape but ME the larger and irregular shape, and those of stem and sprout show that control has the needle like shape but ME more rounded shape. Water solubility index of ME is much higher than that of control or MR in seed, stem and sprout. It shows that seed, stem and sprout are damaged more in extruding than in roasting, and the starch and cell wall structure must be destroyed to change the water insoluble dietary fiber into the water soluble dietary fiber.
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Hwang, Jae-Kwan
- Journal of Food Hygiene and Safety
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- v.7 no.4
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- pp.153-163
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- 1992
Dietary fiber imparts both mutritional and functional properties to foods. This review deals with (1) the classification of dietary fiber, (2) the plant cell wall models, (3) the relations between structure and physicochemical and functional properties of dietary fiber and (4) the applications of dietary fiber in foods. Dietary fiber can be classified in terms of source, plant function, solubility, charge and topology. Plant cell wall models are presented to provide information on the interconnections of dietary fiber components which determines the content of soluble and insoluble dietary fiber content. In reality, physicochemical and functional properties of dietary fiber originate factors such as chemical constituents , charge, branching degree, conformation and etc. Dietary fibers possess a variety of functional properties in food systems, which thus make them useful in food application. In particular, rheology and gelation of water-soluble gums or hydrocolloids are discussed for their effects on food quality. A guideline s also listed for the gum selection to meet the best product requirements.
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