• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.160-164
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• 2000

The content of total dietary fiber in biji dried by hot air was 65.40%, and the percent of insoluble fiber and soluble fiber in total dietary fiber was 63.60% and 1.80%, respectively. In testing the feasibility of biji as a fiber source in cake, cakes were prepared with flour substituted with biji powder at the level of 0%, 5%, 10%, 15% and 20%. The Hunter value showed that the crumb colors of the cakes with 10%, 15% and 20% biji powder were significantly different from the control. The specific volume of the cake with 20% biji powder was significantly lower tan the other cakes. Cakes with 5%, 10% and 15% biji powder were les hard than the control after 10 days storage at 2$0^{\circ}C$. Sensory evaluations showed that their characteristics - crumb color, crumb texture, moistness, softness and overall preference - were significantly influenced by the replacement of flour with 10%, 15% and 20% biji powder. However, there was no difference in softness and overall preference of the cake prepared with 5% replacement compared to the control.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.919-925
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• 2018

The objective of this study was to determine the characteristics of noodle dough made with biji powder (2, 4, 6 and 8%). Increase in the amount of biji powder significantly increases the water-binding capacity and decreases lightness (L) (p<0.05). The changes of redness (a), yellowness (b) and size of pore were insignificant. In the case of raw noodle, hardness, springiness, gumminess and chewiness of raw noodle significantly increased with increasing concentrations of the biji powder (p<0.05). Hardness of cooked noodle increased according with increase in concentration of biji (p<0.05). Springiness was increased up to 4% of biji concentration and slightly decreased at higher concentrations (p<0.05). Adhesiveness and cohesiveness of cooked noodle decreased according with increase in concentration of biji (p<0.05). The was no significant changes in the gumminess and chewiness. Taken together, addition of 4.0% biji powder to noodle dough may improve the preference of noodles.

• Food Engineering Progress
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• v.22 no.4
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• pp.344-352
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• 2018

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.

• Food Science and Preservation
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• v.22 no.5
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• pp.714-720
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• 2015

Biji is a tofu by-product made by squeezing the liquid out of the dregs left over from making tofu. The objectives of this research were to break the biji into sub-micron-scale particles and to prepare a biji sub-micron suspension having increased quality characteristics such as antioxidant capacity, polyphenol, dietary fiber, and soluble protein contents, in comparison with untreated biji. Disruption of biji by an ultra-high-pressure homogenization (UHPH) process was used to prepare the sub-micron suspension of biji. UHPH can be used to prepare emulsions or suspensions with extremely small particle sizes. The effect of the UHPH process on biji was studied at 1,000, 1,500, and 2,000 bar. The extraction yield increased up to 1.64 times by breaking the biji to form a sub-micron suspension. The soluble dietary fiber, protein, and free amino acid contents were increased by the UHPH process (p<0.05), in comparison with those of untreated biji. Furthermore, the total sugar, free sugar, and total polyphenol contents of biji were augmented by the UHPH process. Antioxidant activity (ABTS) after exposure to UHPH (1,000-2,000 bar) was well retained (p<0.05). The extraction efficiencies and nutritive components were enhanced by increasing the pressure in the UHPH process.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1327-1332
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• 1998

The optimum thermal condition of retort Biji product was determined by heat penetration curve, aerobic bacteria count and sensory test. Retort Biji showed a simple logarithmic heating curve regardless of solid content. Heating time was a $26{\sim}27$ min until Fo value reached 9 min and the amount of microorganism in the Biji product sterilized for 26 min at $121^{\circ}C$ were decreased to $10^{-4}\;CFU/g$, indicating the safe range for retort product. The rate of heat penetration was reduced as solid content and size of product were increased, whereas sterilization temperature and initial temperature of product influenced the heat penetration curve. Sensory scare indicated that there was no significant difference in color, flavor, and appearance among different thermal processes. However, Biji product sterilized at $121^{\circ}C$ showed the highest score in overall preference value.

• Korean Journal of Plant Resources
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• v.31 no.2
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• pp.117-123
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• 2018

In this study, we evaluated anti-inflammatory effect of biji in LPS-stimulated RAW264.7 cells. Biji inhibited the generation of NO and $PGE_2$ through the suppression of iNOS and COX-2 expression. In addition, biji attenuated the expression of TNF-${\alpha}$ and IL-$1{\beta}$ induced by LPS. Biji blocked LPS-mediated $I{\kappa}B-{\alpha}$ degradation and subsequently inhibited p65 nucleus accumulation in RAW264.7 cells, which indicates that biji inhibits NF-${\kappa}B$ signaling. In addition, biji suppressed p38 phosphorylation induced by LPS. Our results suggests that biji may exert anti-inflammatory activity through blocking the generation of the inflammatory mediators such as NO, $PGE_2$, iNOS, COX-2, TNF-${\alpha}$ and IL-$1{\beta}$ via the inhibiting the activation of NF-${\kappa}B$ and p38. From these findings, biji has potential to be a candidate for the development of chemoprevention or therapeutic agents for inflammatory diseases.

• Journal of Life Science
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• v.11 no.2
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• pp.173-180
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• 2001

This study was conducted to estimate the cultural characteristics, the production of antibiotic, and the selection of optimal media for mass culture of Bacillus licheniformis N1 isolate which was previously reported as an antagonistic bacterium to Botrytis cinerea. We investigated initial pH, temperatures and shaking speed for good cultural conditions and antibiotics production by N1 isolate. According to the results, the optimal conditions of initial pH, temperatures, and shaking speed were determined to be pH 5.0~5.5, 30~35$^{\circ}C$ and 250 rpm, respectively. Also, the optimal conditions for the antagonism by N1 isolate highly appeared in the initial pH as 5.0, and the mycelial growth inhibition was high when the substances used such as glucose or corn starch as carbon sources, and biji(soybean curd residue) flour as a nitrogen source. Furthermore, inhibitory area was significantly expanded, when 3% or 5% of corn starch was added into 5% of Biji flour as nitrogen source, were respectivley selected for mass culture of N1 isolate. Among them, 5% Biji flour medium showed higher cell density more than 10 times that in NB medium after 48 hour incubation. Therefore, the optimal medium was determined as 5% biji flour added 3~5% of corn starch for high density of cells.

• Applied Biological Chemistry
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• v.48 no.1
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• pp.77-81
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• 2005

To monitor GM soybean in soybean processed foods, tofu and biji, we prepared tofu and biji containing 0%, 1%, 3%, 5% and 100% GM soybean, respectively. We examined epsps gene inserted in soybean by PCR and EPSPS protein expressed in soybean using western blotting and lateral flow strip test to compare the sensitivity of these methods. A PCR product of 123 bp inserted in GM soybean was detected in all tofu and biji containing 1%, 3%, 5% and 100% GM soybean with the exception of 0% samples; however, the size of 600 bp inserted in GM soybean was only detected in tofu containing 100% soybean and in biji containing 5% and 100% soybean. In the protein level, GM soybean product was only detected in tofu and biji containing 100% GM soybean by western blotting. In addition, only biji containing 100% GM soybean was detected by lateral flow strip test. We concluded that in order to detect GM soybean efficiently in processed food, the PCR method is more sensitive than immunological methods. With the PCR method, small size product with approximately 100 bp in PCR product is sensitive to detect GM soybean in processed foods.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.186-193
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• 2002

This study was conducted to enhance the protein quality of wheat flour extrudates with the addition of fish sauce by-products and dried biji. The experimental design was used to determine the optimum ratio of each ingredient. The compositional and functional properties of test extrudate were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed that the influence of each ingredient on the mixture final product. Protein content of extrudate was increased by the addition of the dried biji, and bending failure stress of extrudate became hardened due to interaction effects between dried biji and pacific sand lance sauce by-product. Also, the addition of dried biji decreased ash and salt contents. An optimum formulation was obtained as 15.83 : 44.17 : 40% with numerical and 15.74 : 44.26 : 26.40% with graphical method (pacific sand lance sauce by-product : dried biji : wheat flour). Based on the growth performance, feed conversion efficiency was slightly lower than control group, but the protein content in feed extrudate increased to a large extent compared to that mixed with wet biji.

• Food Science and Preservation
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• v.10 no.3
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• pp.360-364
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• 2003

This study was conducted to investigate the preparation possibility of Beni-koji by Monascus pilosus using dried soybean curd residue(Biji). The additional effect of water(0-50％), glucose(0-10％, w/w), monosodium glutamate(0-0.l％, w/w) and citrus peel water extracts (0-0.5％, v/w) on the pigment and monacolin K content of the Biji Beni-koji were examined. Optimal added amounts of water was 20％ of dried Biji. The highest pigment content(OD at 500 nm) of Biji Beni-koji was 1.06 in 10％ glucose, 2.26 in 0.01％ monosodium glutamate and 2.61 in 0.4％ citrus peel water extracts. The content of monacolin K in the Biji Beni-koji added with 10％ glucose, 0.01％ monosodium glutamate and 0.4％ citrus peel water extracts showed 96.38 mg％(w/w), 118.25 mg％(w/w) and 104.50 mg％(w/w), respectively.