• Journal of the Korean Dietetic Association
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• v.26 no.1
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• pp.30-41
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• 2020

As the morbidity of chronic diseases such as diabetes and high blood pressure has increased, the frequency of oral dryness upon taking drugs for a long time or several drugs at the same time has greatly increased. This study was conducted to investigate the status of oral dryness and utilize the data to develop treatment products. Surveys were assembled from October to December 2018, and a statistical analysis of the 144 responses was conducted. The surveyed consisted of 60 males and 84 females, with 31.3% of those in their 70s and older. Among them, 100 people took drugs for chronic diseases, while 27 people took drugs for more than 10 years and less than 20 years. Exactly 23 respondents who took drugs suffered from more than two types of chronic diseases, of which high blood pressure was the most cited, followed by hyperlipidemia and diabetes. Regarding complications, oral dryness (33.8%) was the most frequent, and there were significant differences in the degree of discomfort when taking medicine, especially for oral dryness depending on the age (P<0.05). Groups that took medicine showed severe symptoms of dry mouth, especially when waking up at night or in the morning (P<0.001) and eating food (P<0.01), and had difficulty in swallowing food (P<0.01) and speaking (P<0.01). Exactly 89.6% of the respondents didn't take lozenges (candy) for improvement of oral dryness, and the type of the product that they wanted to purchase the most was candy (45.1%). Respondents worried about rising blood sugar, dental caries, and calories when eating candy for relieving dryness (P<0.01).

• The monthly packaging world
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• s.250
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• pp.65-69
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• 2014

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.454-459
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• 2012

The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.896-902
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• 2008

The objective of this research was to create a new probiotic candy with good flavor and healthy benefits by using the response surface method and a sequential quadratic programming technique. The endpoint was to increase the varieties of dairy products and enhance their market values. In this study, milk was mixed with yogurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus) and probiotics (L. paracasei, Bifidobacterium longum) and incubated at $37^{\circ}C$ for 20 h. The samples were blended with lyoprotectants (galactose, skim milk powder and sucrose), freeze dried and then mixed with sweeteners (lactose and xylitol) to improve the texture for forming tablets. The processing conditions were optimized in two steps: the first step constructed a surface model using response surface methodology; the second step optimized the model with a sequential quadratic programming procedure. Results indicated that skim milk inoculated with L. delbrueckii subsp. Bulgaricus, S. thermophilus, L. paracasei subsp. paracasei and B. longum and blended with 6.9% of galactose, 7.0% of sucrose and 8.0% of skim milk powder would produce a new probiotic candy with the highest viability of probiotics and good flavor. A relatively higher survival of probiotics can be achieved by placing the probiotic candy product in a glass bottle with deoxidant and desiccant at $4^{\circ}C$. These probiotic counts remained at 106-108 CFU/g after being stored for two months.

• The Journal of the Korea Contents Association
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• v.13 no.9
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• pp.58-71
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• 2013

This paper will study on the films of Chang-dong Lee, focused on , , .These films concentrate on the internal mind of hero and heroine who react actively to social reality around their environment. Also these films share another common thing which retain to strong emotional tie with spectator, based on the sympathy through the identification of hero. , < Peppermint Candy> represent to the mixture of realism and de-realism.. Specially shows the mixture of the realism and fantasy. This Quest for the films of Chang-dong Lee will include discussion of a critical attitude from realism, discussion of de-realism factors, and study of screen fantasy from the respective of psychoanalysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.379-383
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• 1996

To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary CO.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.

• Journal of dental hygiene science
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• v.12 no.1
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• pp.45-53
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• 2012

The purpose of this study is to work out plans to reduce oral malodor by carrying out effective methods. In the research, 17 volunteers were selected from the students at Sahmyook Health University's Dental Hygiene Dept. in order to measure the effects of reduction of oral malodor. The results are as follows. 1. As time passes, both the control group and the experimental group proved the effects of the reduction of oral malodor for 20 minutes after the experiment(p<0.05). 2. The experimental group with tooth-brushing showed a statistically significant difference compared with the control group from a lapse of 5 minutes after the experiment to 20 minutes(p<0.05). 3. The experimental group with tongue cleaner did not prove a statistically significant difference compared with the experimental group with toothbrushing( p>0.05). 4. The experimental group in which participants took a candy showed a statistically significant difference compared with the control group after 5 minutes(p<0.05). 5. The experimental group with chewing a gum proved a statistically significant difference compared with the control group for 10 minutes(p<0.05). Using a washing implement of the tongue, taking a candy, and chewing a gum proved the same effect of reducing foul breath as in the case of operating a tooth-brushing. This experiment proves that taking a candy or extending time of chewing a gum was effective in a short time, and using a tongue cleaner or chewing a gum for 5 minutes was a useful method for reducing oral malodor if not operating a tooth-brushing.

• Journal of Microbiology and Biotechnology
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• v.25 no.1
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• pp.74-80
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• 2015

Skin is the soft outer covering of vertebrates that provides protection from pathogenic infection, physical damage, or UV irradiation, and controls body temperature and water content. In this study, we examined the effects of oral intake of kimchi-derived Lactobacillus plantarum K8 lysates on skin moisturizing. In an in vitro study, we observed that the hyaluronic acid content increased in HaCaT cells treated with L. plantarum K8 lysates. Oral administration of L. plantarum K8 lysates effectively attenuated the horny layer formation and decreased epidermal thickening in DNCB-treated SKH-1 hairless mice skin. The damage to barrier function was reduced after 8 weeks of oral administration of L. plantarum K8 lysates as compared with that in the atopic dermatitis mice. For the test with volunteers, we manufactured experimental candy containing 2.1% L. plantarum K8 lysates, while control candy did not contain bacterial lysate. A significant increase in hydration in the experimental candy-administered group as compared with the control candy-administered group was observed on the face after 4 and 8 weeks, and on the forearm after 4 weeks. Decreases in horny layer thickness and TEWL value were observed on the face and forearm of the experimental group. Together, the in vitro cell line and in vivo mouse studies revealed that L. plantarum K8 lysates have a moisturizing effect. A clinical research study with healthy volunteers also showed an improvement in barrier repair and function when volunteers took L. plantarum K8 lysates-containing candy. Thus, our results suggest that L. plantarum K8 lysates may help to improve skin barrier function.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.262-273
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• 2002

This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert (chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p＜0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).

• Journal of muscle and joint health
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• v.26 no.3
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• pp.205-213
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• 2019

Purpose: This study was to investigate the effects of Carbohydrates on blood glucose levels in healthy adults after taking the monosaccharide glucose and disaccharide candies. Methods: This study was experimental research using a randomized controlled trial. Participants were college students who could agree the purpose of the study and participated voluntarily and met the selection criteria. Considering the dropout rate, 25 subjects in each group were included. The assignments of the experimental group and the control group were randomly assigned, and this study used the allocation concealment. Glucose tablets of 15g in the experimental group, and 15g sugar of candies in the control group were orally ingested. Blood glucose was measured before ingestion, 10 minutes, 15 minutes, and 30 minutes after ingestion. Results: There were no statistically significant differences in blood glucose of 10 minutes (U=406.00, p=.069), 15 minutes (U=370.00, p=.264), and 30 minutes after ingestion (U=337.00, p=.634) between experimental (glucose tablet oral ingestion) and control groups (mint candy oral ingestion). Conclusion: There was no difference in the blood glucose level up to 30 minutes after ingestion of monosaccharide glucose and disaccharide candy. Through this study, the decision to use either candy or glucose tablets in the event of hypoglycemia can be chosen according to the patient's preference.