• Journal of Food Hygiene and Safety
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• 제33권5호
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• pp.330-338
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• 2018

The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• 제37권2호
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• pp.251-255
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• 2008

Cholesterol and cholesterol oxide products (COPs) of Gulbi (Pseudosciaena manchurica) processed and stored at different salting times of 5 hours and 5 days were analyzed. The content of cholesterol was $133.4{\pm}5.20\;mg/100\;g$ in the fresh sample. Cholesterol content was decreased during salting and storage; its contents were $130.3{\pm}2.95\;mg/100\;g$ and $87.2{\pm}3.49\;mg/100\;g$ in 5 hours and 5 days salting samples, respectively. The content of 7-ketocholesterol in 5 hours and 5 days salting samples were $75.2{\pm}2.70\;{\mu}g/100\;g$ and $82.4{\pm}3.30\;{\mu}g/100\;g$. The 7-ketocholesterol content of salting sample for 5 hours had no significantly difference for 2 days sun drying, but it was dramatically increased during 5 days sun drying and then increased during storage days. $7{\alpha}-$ and $7{\beta}-hydroxycholesterol$ were not detected in fresh sample, but increased during Gulbi processing and storage. The $7{\alpha}-hydroxycholesterol$ was increased during Gulbi processing and storage and a higher level of $658.1{\pm}6.20\;{\mu}g/100\;g$ was detected in 5 hours salting sample than in 5 days salting sample after 21 days storage. The $7{\beta}-hydroxycholesterol$ also showed similar tendency with $7{\alpha}-hydroxycholesterol$; it was largely increased between 7 and 14 days storage in 5 days salting sample.

• Journal of Life Science
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• 제18권10호
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• pp.1360-1368
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• 2008

Physicochemical characteristics and antioxidative activity were measured to investigate the possibility for functional characteristics of Pleurotus eryngii and its by-products. By-products of Pleurotus eryngii were classified with mushroom, fungal body and fermented mushroom by-product. Moisture was the highest in fermented mushroom by-product and crude protein was 1.72%, in mushroom. Crude fiber content was less than 10% except the fungal body by-product. Mineral content appeared to be the highest in the fermented mushrooom with a value of 3,696.1 mg/100 g, and potassium was a predominant mineral in Pleurotus eryngii as well as its by-products. Amino acid content was the highest in mushroom with a level of 989.59 mg/100 g. DPPH radical scavenging ability of the fermented mushroom was the highest, and its methanol extract and water extract exhibited $64.07{\pm}0.23%$ and $76.27{\pm}1.46%$ of scavenging activity at a concentration of 10 mg/ml. Reducing power was significantly higher in the fermented mushroom in comparison with those of the mushroom, mushroom by-product, and fungal body by-product. The reducing power of the water extract of fermented mushroom was the highest with a value of $2.22{\pm}0.03$. SOD-like activities for the individual samples except the fungal body by-product were higher than 50% at a concentration of 10 mg/ml. The hydroxyl radical scavenging abilities of the individual samples except the fungal body by-product were over 50%. Nitrite scavenging effects were better in pH 2.5 than in pH 4.0. While the nitrite scavenging effects of methanol extracts were $42.93{\pm}1.71{\sim}72.97{\pm}2.18%$, those of the water extracts were $57.66{\pm}1.80{\sim}81.07{\pm}0.81%$. Antioxidative activity of the fermented mushroom appeared to be the highest among the mushroom by-products. Taken together, these results provide an insight into utilization of the mushroom by-products as materials for functional foods and animal feed.

• Journal of the East Asian Society of Dietary Life
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• 제21권1호
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• pp.60-67
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• 2011

This study was conducted to investigate the anti-oxidative abilities of certain products in Ulleungdo, such as sweet pumpkin (Danhobak), goat's beard (Samnamul), and Aster glegni (Bugigangyi), quality characteristics of sweet pumpkin taffy containing these products. Total polyphenolic contents of the Samnamul water and ethanol extracts were 2.95 mg% and 3.57 mg%, respectively, whereas those of the Bugigangyi water and ethanol extracts were 2.77 mg% and 2.75 mg, respectively. However, the total polyphenolic contents of the pumpkin water and ethanol extracts were 0.32 mg%. Reducing power ($OD_{700}$) of the Samnamul and Bugigangyi water and ethanol extracts (0.01%, w/v) was in the range of 1.62~1.91, which was higher compared to those of sweet pumpkin (0.02~0.03). Electron donating abilities (EDA) of the 0.01% Samnamul and Bugigangyi water and ethanol extracts were in the range of 74.91~79.21%, whereas those of the sweet pumpkin water and ethanol extracts were 3.79~14.99%. Optimum mixing ratio of steamed sweet pumpkin and water taffy for the preparation of taffy was 25:75 (w/w), as evaluated by sensory evaluation. Optimum adding ratio of Samanmul and Bugigangyi ethanol extracts to pumpkin taffy were 0.4% and 3%, respectively. However, the adding ratios of Samanmul and Bugigangyi powder to pumpkin taffy were 0.5~1.0% (w/w) and 1% (w/w), respectively.

• Korean Journal of Community Nutrition
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• 제12권5호
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• pp.519-533
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• 2007

This study was carried out to investigate the nutrition knowledge, dietary attitudes, and dietary habits of girl's high school students in Kunsan, and to investigate their recognition of food-nutrition labeling. The results are summarized as follows. General nutrition knowledge is relatively low, with an average of 0.57. It was shown that high school female students skipped breakfast rather than lunch or dinner, with a skipping rate of 28.9% for breakfast, 0.7% for lunch, and 8.6% for dinner. Regarding snacks, 35.5% of all the surveyed students had 1 snack per day, with 31.9% having them between lunch and dinner. The most popular snacks include biscuits (22.3%), noodles (18.3%) and bakery (13.3%). The most popular response was that students 'sometimes checked' the food label of processed domestic and imported processed food. The level of satisfaction with food labels is moderate, with an average of 2.96, out of 5. The most satisfactory title about food labels was 'helpful for food selection' with 3.19. On the other hand, the least satisfactory title was 'understands the label' with 2.78. Regarding the identification of the nutrition labeling, the highest response was 'sometimes watched, sometimes not' with 40.5%. Products which were most often checked were milk/milk products (3.44), snacks/bread (3.33), and soft drinks (3.07). Among nutrition labeling items, total calories was the most important, followed by fat, carbohydrate, cholesterol and calcium. The question regarding the knowledge of nutrition labeling rated an average of 0.58 (out of 1). There was a significant positive correlation between the degree of the nutrition label verification and the dietary attitude score, along with the nutrition labeling knowledge and the nutrition knowledge score of the subjects. On the other hand, the degree of the nutrition label verification and the knowledge on nutrition labeling had a significant negative correlation. Hence, it is of the opinion that education on properly reading nutrient information is necessary to enable adolescents to apply that in real life. Furthermore, labeling nutritional information on processed fred through a more comprehensive method is deemed necessary as a supporting measure.

• Journal of the Korean Society of Food Science and Nutrition
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• 제41권12호
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• pp.1792-1797
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• 2012

The feasibility of incorporating jujube powder as a value-added food ingredient in bakery food products, using a model system of muffins, was investigated. Jujube powder was incorporated into muffins at 0, 5, 10, 15, and 20% weight amounts based on the total weight of wheat flour. Qualities, such as pH, volume index, height, and moisture content, of muffins decreased significantly with increasing levels of jujube powder added (p<0.05). In terms of color, lightness decreased, whereas redness increased significantly for both crust and crumb (p<0.05) with increasing levels of jujube powder. Baking loss also decreased gradually, while hardness and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were significantly influenced with higher amounts of jujube powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of jujube incorporation (20%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of jujube powder (10%, w/w) are recommended (with respect to overall preference score) for taking advantage of the functional properties of jujube powder without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• 제42권4호
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• pp.650-654
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• 2013

The feasibility of incorporating cinnamon as a value-added food ingredient in bakery food products was investigated using sponge cakes as a model system. Cinnamon powder was incorporated into sponge cakes at 0, 1, 2, 3, or 4% weight amounts, based on the total weight of wheat flour. Cake qualities, such as pH, moisture content, specific volume, and baking loss, decreased significantly with increasing levels of cinnamon powder added (p<0.05). In terms of color, lightness and yellowness decreased, with increasing levels of cinnamon powder. Redness significantly increased for crumb, but decreased for crust (p<0.05) with increasing levels of cinnamon powder. Hardness also significantly increased (p<0.05), while total polyphenol content significantly increased, up to a 2% addition of cinnamon powder, and gradually increased afterwards. Finally, the consumer acceptance test has indicated that higher levels of cinnamon incorporation (2% or higher, w/w) have a considerable adverse effect on consumer preferences in all attributes. In contrast, sponges cakes with a minimal level of cinnamon powder (1%, w/w) are recommended for taking advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• Journal of Food Hygiene and Safety
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• 제24권4호
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• pp.332-337
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• 2009

Most propionic acid is added to food (especially breads) as preservatives and its form is sodium or calcium salt. Most countries admitted propionic acid as food preservatives but a tolerance limit is somewhat different according to countries. Recoveries of the official method for propionates reported as 50.0~60.0%. Accordingly new rapid determination method for propionates was developed using formic acid added sodium chloride (5 g) and ether (formic acid : ether = 1 : 2) as the extraction solvent to improve the official method with the complex processes. Propionate was dissolved from the samples with formic acid omitting steam distillation and ion exchange procedure. Then propionate in formic acid was extracted with ether and sodium chloride again. A $1\;{\mu}l$ aliquot of the filtrate of ether was analyzed by gas chromatograph. Recoveries from sample A and B fortified with propionic acid sodium salt were 85.0 % and 90.0 %, respectively.

• Korean journal of food and cookery science
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• 제26권3호
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• pp.307-313
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• 2010

Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.

• Journal of the Korean Society of Food Science and Nutrition
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• 제44권7호
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.