This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

본 논문은 동결건조 유청발효물(Freeze-dried fermentedwhey; FDFW)과 프럭토올리고당(Fructooligosaccharide;FOS)의 비피도박테리아 증식능을 비교 검증한 내용이다.FDFW와 FOS 모두 비피도박테리아 균주 Bifidobacteriumlactis BL 750과 Bifidobacterium longum FI10564에 대해 증식효과가 우수한 것으로 확인되었으며 통계적인 유의 차는없었지만 FDFW가 FOS에 비해 다소 높은 활성을 보였다.흡광도(600nm)를 이용한 실험에서 FDFW 첨가군은 14시간 배양 후 B. lactis 균주는 1.371에 도달하였고 B. longum균주는 1.844에 도달하였다. 반면 대조군으로 사용한 유청첨가군의 경우 각각 1.064와 1.237에 도달하였다. 생균수실험에서는 9시간째 B. lactis 균주에 대한 비피도박테리아증식능이 확인되었고 FDFW 첨가군과 대조군(무첨가군) 사이에 0.38LogCFU/mL의 차이가 관찰되었다. 마지막으로요거트에 첨가된 B. lactis 균주의 보존력을 확인하기 위해10oC에 보관하면서 20일 동안 생균수를 분석한 결과 무첨가군은 6.86에서 4.1LogCFU/mL로 감소한 반면 FDFW(1%)와 FOS(1%) 첨가군은 각각 6.82에서 4.93, 6.81에서4.51로 감소하였다. 이러한 결과들을 종합해 볼 때 FDFW는 비피도박테리아 증식인자로서 사용될 수 있고 또한 기능성 식품소재로서 다양한 낙농제품에 적용될 수 있을 것으로 판단된다.

The obsective of this study is to compare domestic chicory root powder with foreign chicory fructooligosaccharide (FOS) in effect of microflora in piglet feces and to sustitude domestic chicory for foreign chicory. The prebiotic effects of FOS from chicory (Chicorium intybus) was evaluated for livestock feed supplement. Chicory is a turberous plants containing inulin ,with high fructose contents its root. Piglets were fed one of three diets for 5 weeks, a control diet, a basal diet containing 0.2% of foreign chicory FOS and a basal diet containing 0.3% of domestic chicory root powder. Prebiotic effects of foreign chicory FOS and domestic chicory root powder were examined for their effects on the growth of fecal microorganism with piglet along with measuring pH changes of collected piglet feces during experimental periods (5 weeks). The results showed that the growth of Lactic acid bacteria (LAB) was significantly increased after feeding chicory FOS and chicory root powder supplemented feeds, and the increased occupancy ratio of LAB in the feces was observed. However, the occupancy ratio of Escherichia coli in piglet feces was continuously declined after treating feeds containing chicory FOS and root powder. No remarkable changes were observed in the growth of Clostridium perfringens throughout the experimental periods. A significantly decreased pH of the collected feces was observed after feeding chicory FOS and chicory root powder supplemented feeds. It was noteworthy that feeding chicory root powder more effectively decreased pH levels than those of chicory FOS. As a result of this it was expected that FOS from chicory could be applicable to pigs as prebiotics.

This study was carried out to compare the effect of dietary zinc gluconate, fructooligosaccharide and probiotic on body weight gain, feed intake and feed efficiency of broiler chicks. A feeding trial was conducted with a total of 216 broiler chicks. Each treatment had 18 chicks with 3 replications. The supplementation levels of each treatment in the experimental diets were 0.20% for zinc gluconate, fructooligosaccharide and probiotic, respectively. The body gain of chicks fed feed additives significantly increased (p<.05) compare with that of control. Especially, the treatment with probiotic produced higher body gain than other treatments. Average feed intake of chicks was not significantly different among treatments (p<.05). Feed efficiency of chick fed feed additives significantly (p<.05) improved compare with control and the highest in the probiotic treatment. Therefore, the feed efficiency of chicks fed fructooligosaccharide, zinc gluconate and probiotic treatment were increased by 3.5%, 4.0% and 4.5%, respectively compare to that of the control. In conclusion, dietary feed additives tended to slightly improve the body gain and feed efficiency. Especially the treatment with probiotic produced higher body gain and feed efficiency among other treatments.

The purpose of this study was to prepare blueberry syrup (cheung) using fructooligosaccharide instead of the traditionally used sucrose. The sugar content, pH, and colorimetric values were measured to evaluate the quality of the prepared syrup, and the antioxidant activity and phenolic compound content were determined to assess the physiological activity of the syrup. The L* value (lightness), pH, and color were high in syrups containing a high proportion of fructooligosaccharide. The a* value (redness) was high in syrups subjected to heat treatment, and the b* value (yellowness) tended to be the opposite of the L* value. Moreover, syrups containing heat-treated fructooligosaccharide showed higher polyphenol, flavonoid, and anthocyanin contents than the unheated syrups did. The antioxidant activity of the blueberry cheung depended on the content of phenolic compounds. The highest value was obtained in the cheung prepared using a heat-treated 1:1 mixture of blended raw blueberry and fructooligosaccharide (S2). These findings suggest that our familiarity with the taste of the sweetener used influences our taste preference. It is therefore necessary to study other newly developed sweeteners apart from fructooligosaccharide to find a suitable alternative to sucrose.