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이승교(Seung Gyo Rhie),전승규(Sung Kyu Chun) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.3
김치의 副材料의 배합을 달리한 두 종류에 대하여 醱酵溫度에 의한 저장기간 동안의 비타민과 맛과 변화를 관찰하였다.<br/> (1) 成熟期間 동안 비타민 B₂의 함량은 발효온도 10℃에서 30일 경에 최고의 증가량(173%, 156%)을, 0℃에서는 60일경에 최고율(162%, 160%)을 나타냈으며 成熟未期에 이르러도 총량은 초기의 만큼 存在하고 있음(100%, 94%)을 보인다.<br/> (2) 비타민 C의 량은 10℃ 발효에서 10일 경에(162%, 144%) 0℃발효에서 60일 경에(123%) 최고값을 보였으나 그 후 급격히 감소하였다.<br/> (3) 관능검사원을 이용한 품질검사로서 김치의 맛은 제조즉시와 성숙적기(10℃ 30일 0℃ 60일 경)에 최고치를 보여 신선한 맛과 성숙된 맛을 즐김을 보여 주었다. In order to determine proper condition of fermentation, the contents of riboflavin, vitamin C, taste and pH were observed at 10℃ and 0℃ using two kinds of Kimchi. (15 and 7 kinds of subsidiary ingredients)<br/> The percentage ratio of riboflavin reached maxima (173% and 156%) in the 30 days period at 10℃ and (162% and 160%) in the 60 days period at 0℃. At the period of borderline, that person is not accept the tasts because of too sourness, total riboflavin is remained so much that of origin(100%, 94%).<br/> The amount of vitamin C increased by 162% and 144% at 60days according to at 0℃, and then decreased gradually.<br/> The palatibility test by 10 trained panels, most Koreans favored both freshness and repeness of Kimchi.
전승규 한국농화학회 1981 Applied Biological Chemistry (Appl Biol Chem) Vol.24 No.1
This study was conducted to investigate the nutritional value of germinated barley with animal experiment. Fourthyeight weanling albino rats, which were divided into 8 groups, were fed during 4 weeks. The feed intake, energy intake, FER (feed efficiency ratio) and growth rate were slightly high in the casein supplemented groups and lucre significantly high in the rice and casein supplemented groups. But there was no a significant difference between the barley and germinated barley groups. A higher PER (protein efficiency ratio) was shown in the rice and casein supplemented groups. It was induced that mixed cereal protein increase the PER compared to simple cereal protein. Low apparent digestibility of the diet and of the protein mere found in barley and germinated barley groups compared to standard and rice groups. But apparent digestibility of protein in germinated barley groups were markedly increased by the supplementation of 5% casein or supplementation of rice and casein. From this result it was concluded that germinated barley has a nutritional effect on increasing protein digestibility when added enough amount of animal protein.