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- 저자 : Frieda (검색결과 4 건)
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( Frieda A. Oduro ),( Nam Do Choi ),( Hong Soo Ryu ) 한국수산과학회(구 한국수산학회) 2011 Fisheries and Aquatic Sciences Vol.14 No.4
The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.
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Effects of Cooking Conditions on the Protein Quality of Chub Mackerel Scomber japonicus
Oduro, Frieda A.,Choi, Nam-Do,Ryu, Hong-Soo The Korean Society of Fisheries and Aquatic Scienc 2011 Fisheries and Aquatic Sciences Vol.14 No.4
The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.
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Dosage-Related Prebiotic Effects of Inulin in Formula-Fed Infants
Hanifah Oswari,Ariani Dewi Widodo,Frieda Handayani,Mohammad Juffrie,Tonny Sundjaya,Jacques Bindels,Badriul Hegar 대한소아소화기영양학회 2019 Pediatric gastroenterology, hepatology & nutrition Vol.22 No.1
Purpose: The aim of this study was to identify the minimally meaningful dosage of inulin leading to a prebiotic effect in Indonesian infants. Methods: In a randomized controlled double-blinded, parallel, 3-arm intervention study, 164 healthy formula-fed infants aged 3 to 5 months first obtained formula-A (without inulin) during a 4-week adaptation period. Subsequently, 142 subjects were subjected to a 4-week feeding period by administering either formula-A (no inulin), formula-B (0.2 g/100 mL inulin) or formula-C (0.4 g/100 mL inulin). The primary outcome parameter was %-bifidobacteria in faecal samples determined using quantitative polymerase chain reaction analyses. Secondary outcome parameters were faecal %-lactobacilli, pH and stool frequency, and consistency. Growth and tolerance/adverse effects were recorded as safety parameters. Results: Typical %-bifidobacteria and %-lactobacilli at the end of the adaptation period in the study population were 14% and 2%, respectively. For faecal pH, significant differences between formula groups A vs. C and A vs. B were found at the end of the intervention period. Testing for differences in faecal %-bifidobacteria and %-lactobacilli between groups was hampered by non-normal data set distributions; no statistically significant differences were obtained. Comparisons within groups revealed that only in formula group C, all the three relevant parameters exhibited a significant effect with an increase in faecal %-bifidobacteria and %-lactobacilli and a decrease in pH. Conclusion: A consistent prebiotic effect along with a decrease in pH and increase in %-bifidobacteria and %-lactobacilli was found only in the group administered 0.4 g inulin/100 mL.
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Dosage-Related Prebiotic Effects of Inulin in Formula-Fed Infants
Oswari, Hanifah,Widodo, Ariani Dewi,Handayani, Frieda,Juffrie, Mohammad,Sundjaya, Tonny,Bindels, Jacques,Hegar, Badriul The Korean Society of Pediatric Gastroenterology 2019 Pediatric gastroenterology, hepatology & nutrition Vol.22 No.1
Purpose: The aim of this study was to identify the minimally meaningful dosage of inulin leading to a prebiotic effect in Indonesian infants. Methods: In a randomized controlled double-blinded, parallel, 3-arm intervention study, 164 healthy formula-fed infants aged 3 to 5 months first obtained formula-A (without inulin) during a 4-week adaptation period. Subsequently, 142 subjects were subjected to a 4-week feeding period by administering either formula-A (no inulin), formula-B (0.2 g/100 mL inulin) or formula-C (0.4 g/100 mL inulin). The primary outcome parameter was %-bifidobacteria in faecal samples determined using quantitative polymerase chain reaction analyses. Secondary outcome parameters were faecal %-lactobacilli, pH and stool frequency, and consistency. Growth and tolerance/adverse effects were recorded as safety parameters. Results: Typical %-bifidobacteria and %-lactobacilli at the end of the adaptation period in the study population were 14% and 2%, respectively. For faecal pH, significant differences between formula groups A vs. C and A vs. B were found at the end of the intervention period. Testing for differences in faecal %-bifidobacteria and %-lactobacilli between groups was hampered by non-normal data set distributions; no statistically significant differences were obtained. Comparisons within groups revealed that only in formula group C, all the three relevant parameters exhibited a significant effect with an increase in faecal %-bifidobacteria and %-lactobacilli and a decrease in pH. Conclusion: A consistent prebiotic effect along with a decrease in pH and increase in %-bifidobacteria and %-lactobacilli was found only in the group administered 0.4 g inulin/100 mL.
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