• Journal of Nutrition and Health
• /
• v.40 no.sup
• /
• pp.22-28
• /
• 2007

최근 식생활의 서구화로 인해 기호식품의 사용량이 증가하고 설탕섭취량은 계속적인 증가를 보이고 있다. 특히, 아동들이 우리의 전통식생활에서 멀어지고 단 맛 위주의 스낵류나 과자 케일 등과 같은 기호식품의 사용으로 인한 설탕섭취량이 증가하고 있다. "식품수급표"상에 나타난 설탕공급량을 위주로 우리 국민의 설탕소비패턴과 국제간 비교를 통해 한국인들의 설탕섭취수준이 어느 정도인지를 파악하고 단맛에 대한 한국인의 기호도의 변화과정을 살펴보았다. "2001 국민건강영양조사"에서는 한국 성인 1일 1인당 약 60 g 정도의 설탕 섭취량을 보였다. 농림부의 "식품수급표"를 중심으로 살펴보면 2002년에 1인 1일당 설탕공급량이 57 g으로 나타나 미국인의 1일 설탕섭취량인 130 g 정도인 것에 비하면 아직도 적다고 볼 수 있다. 그러나 1962년에 4.8 g이었던 것을 생각하면 상당히 증가하였다. 식품수급표상에 나타난 국제 통계 비교치에서는 한국인의 1일 설탕공급량을 99g 으로 잡고 있어 실제로는 한국인들의 설탕섭취량이 상당한 수준으로 올라왔음을 짐작케 한다. ISO의 국제 비교에서는 1년 1인 소비량이 22.7kg으로 전 세계 국가 평균 소비량을 상회하고 있다. 아동의 가공식품 소비로 인한 설탕섭취량은 급속히 증가하였고, 현재 급속히 증가하고 있는 아동비만 현상과도 관련이 있다. 1995년에 행해진 초등학생들의 설탕섭취실태자료를 통해 볼 때 이미 10년 전에도 도시지역이 아닌 농촌 지역 아동의 설탕섭취량이 이미 60 g 이상을 넘어서고 있었고 급원식품에서 성인들이 주로 과일류 의존이 높았던 반면 아동들은 간식류에서의 설탕섭취가 매우 높았다. 따라서 연령별로 매우 자세한 간식 목록에 의거한 설탕섭취량 조사가 무엇보다도 필요하다. 현재 한국의 식품성분표에는 다양한 한국음식에 대한 설탕함량 Database가 없으므로 미국의 USDA Database를 기초로 한국 식품의 설탕 함량을 추론해야 하는 어려움이 있다. 따라서 다양한 한국음식의 설탕함유량에 대한 Database구축이 무엇보다도 필요하다고 보인다.

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.811-817
• /
• 2016

Purpose: People have long been interested about antioxidant nutrients such as vitamin A and E to stay in healthy states. This present study provides trustworthy nutritional information and evaluates vitamin A and E contents in emphasized food items. Methods: Vitamin A or vitamin E emphasized foods including beverage, cereal, snack, chocolate product, other cocoa products, and sugar products were analyzed. The contents of vitamin A, E in samples were examined by high performance liquid chromatography. Vitamin A and vitamin E contents were compared with the labeled value indicated on the nutrition label. Results: Vitamin A (n=18) value ranged from 90% to 248% and vitamin E (n=20) value ranged between 96-413% of labeled value. Analyzed samples ranged more than 80% of the labeled value, which complied with food labeling rules. Conclusion: Providing accurate information for nutrition label is essential to confirm nutrient contents in foods. It will help to decide the adequate level of nutrient intake. Therefore, the nutrition labeling system should be supervised continuously with regular monitoring analysis.

• Journal of Applied Biological Chemistry
• /
• v.54 no.3
• /
• pp.147-152
• /
• 2011

The physical properties of puffed snack by pellet with sweet potato flour, brown rice flour and wheat flour were evaluated at different moisture content, puffing temperature, and puffing time. The sweet potato pellets were tempered to 14, 16, and 18% moisture content and were puffed at 233, 238, and $243^{\circ}C$ for 4, 5 and 6 s. The whitness ($L^*$) value decreased as the heating temperature and time increased. The redness ($a^*$) and yellowness ($b^*$) values increased with increasing heating temperature and time. The specific volume of sweet potato puffed snacks showed an increasing trend with higher puffing conditions. The hardness of sweet potato puffed snacks increased as heating time and heating temperature increased. The sweet potato puffed snacks prepared with increasing moisture content (18%), heating times (6 s), and heating temperatures ($243^{\circ}C$) were awarded the highest scores for most of the sensory attributes and hence declared as best sweet potato puffed snacks.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.78-86
• /
• 2017

Purpose: To increase the availability of Korean sweet potato (SP), the quality characteristics of the sweet potato pastes (SPPs) and rice madeira cake (RMC) using them were investigated. Methods: Ten different SPPs, orange fleshed Sinwhangmi, Juwhangmi, purple fleshed Sinjami and Yeonjami, Cream fleshed Sinyulmi, Sinchunmi, and newly developed Geonwhangmi, Dahomi, Daeyumi, and Pongwonmi were used. Their pastes were prepared by washed, peeled, steamed, crushed, vacuum packed and stored in a freezer until use. Results: The SPPs and RMC with them were significant difference from different cultivars with color value, rheology and texture properties, and preference test. The SPP showed the highest lightness value in Sinchunmi (55.89) and the highest viscosity in Geonhwangmi (55.33 poise). The RMCs with SPPs had lower values in hardness and chewiness than the RMC without SPP. Overall quality of preference test showed the highest values in RMC with Sinyulmi and Sincheonmi. Conclusion: The best quality of sweet potato shaped rice madeira cake was made using Sinyulmi and Sinchunmi pastes. It is suggested that sweet potato paste is possible to use as the biomaterials for application of processed foods.

• Applied Biological Chemistry
• /
• v.21 no.3
• /
• pp.193-196
• /
• 1978

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.299-305
• /
• 2004

Genetically Modified (GM) corn 'Bt11' was developed to promote insect resistance using crylA (b) gene derived from Bacillus thuringiensis. Effects of heat, pressure, and ${\alpha}-amylase$ on DNA fragment degradation in Btll corn were examined through PCR. Whereas DNA fragment degraded completely within 4 min at $150^{\circ}C$ and by autoclave, most remained after oil-frying, boiling, and drying-autoclave. Treatment of ${\alpha}-amylase$ enzyme did not affect DNA fragment degradation. Among 65 corn-processed foods analyzed, 9 were detected as GM corn-containing foods(13.6%).

• Korean Journal of Food Science and Technology
• /
• v.44 no.1
• /
• pp.28-33
• /
• 2012

The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or $246^{\circ}C$ for 4, 5, or 6 s. The $L^*$ value decreased as the heating time increased. The $a^*$ and $b^*$ values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature ($246^{\circ}C$), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.

• Research in Plant Disease
• /
• v.11 no.1
• /
• pp.10-15
• /
• 2005

The occurrence of melanose was investigated on yuzu at Goheung and Boseong in Jeonnam province in 1997 and 1998 seasons. The disease occurrence on leaf was initiated from late May in 1997 and early May in 1998, severest in late of June on leaf, and in case of fruit, initiated from early July in 1997 and late June in 1998 with a peak in early August. The disease was occurred in twenty days more earlier in 1998 season than 1997 season. We think this was caused by temperatures during April and May. And it was supposed that the disease severity on the severest late of June was closely related to the rainfall and relative humidity during June. The disease severity was severer in old tree than the young.

• The Journal of Korean Obstetrics and Gynecology
• /
• v.33 no.1
• /
• pp.1-18
• /
• 2020

Objectives: This review is aimed at assessing the efficacy and effectiveness of oriental medicine for the prevention of Ovarian Hyperstimulation Syndrome (OHSS) through literature research and overview. Methods: Database searching was conducted to identify relevant randomized controlled trials (RCTs) on oriental medicine for the prevention of Ovarian Hyperstimulation Syndrome. Studies were searched from Journal of Korean Obstetrics and Gynecology, Korean studies Information Service System, Korean Medical Database, China National Knowledge Infrastructure, Cochrane library, PubMed and EmBase up to 7^th November, 2019. Results: Ten RCTs were finally selected. Eight studies intervened with oral Chinese herb medicine, one is intervened with Chinese medicine enema and the other with acupuncture. Eight studies concluded that intervention with oriental medicine significantly decreased OHSS incidence. Five studies showed significantly higher pregnancy rate in the intervention groups. Two studies reported higher ovulation rate and other two studies showed more maturated eggs than the control groups. Four studies showed opposite results in serum Estradiol level. Vascular Endothelial Growth Factor level was significantly lower in the intervention groups in two studies. Conclusions: From ten studies, oriental medicine reduced OHSS incidence rate and showed preventable effectiveness. Further strictly designed studies and acupuncture intervened studies are needed to establish evidences.

• Food Engineering Progress
• /
• v.23 no.3
• /
• pp.186-192
• /
• 2019

This study was conducted to improve functionality and nutrition for the utilization of ginseng. Ginseng powder pellets containing various moisture contents (1%, 4%, 7% or 10%) were prepared and mixed with rice as 1:1 (w/w). Then, samples were puffed at 180, 190, 200, 210 or 220℃. The puffed ginseng snacks were analyzed for appearance, color, hardness, specific volume and principal component analysis. For appearance analysis, when snack samples containing ginseng pellets with moisture content of 7% or higher were puffed at 200℃, they showed unbroken round shape. For color analysis, the values of L* and a* tended to increase as the moisture content of pellet and puffing temperature increased. As the water content of pellet and the pumping temperature increased, the specific volume of the puffed ginseng snack increased, while the hardness of the sample decreased. In conclusion, all results supposed that the processing conditions including moisture of pellet and puffing temperature had influenced on the physicochemical properties of puffed ginseng snack.