• Food Science and Biotechnology
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• 제16권3호
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• pp.381-385
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• 2007

The objective of this experiment was to study the influence of feed moisture content on the degree of enzymatic hydrolysis of com starch in a twin screw extruder and the saccharification yield of the dried extrudate. The feed moisture content was set at 25, 30, and 35% and ${\alpha}$-amylase solution was directly injected into the feed section at a barrel temperature of $95^{\circ}C$ and screw speed of 250 rpm. Amyloglucosidase was used for the saccharification of the dried extrudate at a concentration of 0.055%(w/w). Expansion ratio and swelling factor of extrudates decreased with increasing the feed moisture content. Addition of ${\alpha}$-amylase during extrusion process raised reducing sugar content of extrudates which also increased with the feed moisture content. The saccharification yield of dried extrudate was higher for the extrudate with lower feed moisture content.

• Nutrition Research and Practice
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• 제4권4호
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• pp.323-331
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• 2010

The aim of this study was to analyse effects that the degree of depression have on the life style variables, nutrient intake, iron indices and pregnancy outcome. Subjects were 114 pregnant women who were receiving prenatal care at a hospital in Seoul. We collected data for general characteristics and lifestyle variables from general survey instrument and for depression score from the questionnaire on depression. Dietary intakes of subjects were estimated by 24 hour dietary recall method. Also we analysed iron indices and pregnancy outcomes. We classified subjects by 10 point, which was the average depression score, into two groups [Low depression score group (LS) : High depression score group (HS)]. As to the intakes of total calcium, plant-calcium, plant-iron, potassium, total folate and dietary folate, LS group was far higher than HS group (P < 0.05, P < 0.05, P < 0.01, P < 0.001, P < 0.05, and P < 0.01, respectively). As to pre-pregnancy alcohol drinking, LS group had 41.9% in non-drinker, which was far higher than 28% in HS group in non-drinker (P < 0.05). As for drinking coffee during pre-pregnancy, pregnant women who don’ drink coffee in LS group took 43.6%, which was higher than 38% in HS group (P < 0.01). Regarding delivery type, the cesarean section in LS group (18%) was significantly lower than that in HS group (45%) (P < 0.01). Bivariate analysis showed that birth weight was significantly associated with the gestational age (P < 0.01). The pregnant women with higher depression score tended to have undesirable life habit, which might affect negative pregnancy outcomes. A better understanding of how depression and intake of nutrients work together to modulate behavior will be benefit nutritional research.

• 대한영양사협회학술지
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• 제6권2호
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• pp.161-170
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• 2000

This study was conducted to find biochemical status, dietary habits and dietary behaviors according to the degree of obesity among obese children, and to provide baseline data for nutrition education. The number of subjects was 64 obese children(Mildly obesed : MI 19, Moderately obese : Mo 30, Severely obese : SI 15) participated in '98 Summer Nutrition Camp'. The results of this study were as follows. 1. Weight and body fat rate was increased according to obesity degree(p<0.05). Total cholesterol and TG also was increased according to obesity degree but it was statistically significant. 2. In dietary habits, it wasn't statistically significant but MI tended to eat fast and to eat the snacks before sleeping. MO tended to skip the breakfast. SI tended to eat more snacks and dinner and they tended to overeat. 3. In cognition of self-weight, most obese children(93.7%) worried about their weight but 73.4% of obese children thought that it was possible for losing weight. There were no difference by the obesity degree. 4. In dietary behaviors, there were no statistically significant difference but MI and SI than MO tended to had worse dietary behaviors. 5. In life styles, SI than the others have tendency to have more regular exercise but they had more indoor activities than outdoor activities. 6. In foods intake frequency, SI than MI and MO ate instant foods more frequently and MI than the others ate hot and salty foods more frequently(p<0.05). With these result, MI and SI than MO tended to have undesirable dietary habits and behaviors. Many obese children worried about the weight but they had positive thought about losing weight. SI tended to do regularly exercise but they had more indoor activities than outdoor activities. Therefore, only with this study, it is difficult to say that there is the clear difference by the obesity degree. Because, in this study, we can have some difference among these groups, we should study more about these difference for effective, systemic and practical nutrition education in the future.

• 한국식생활문화학회지
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• 제29권5호
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• pp.428-436
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• 2014

This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.

• 한국식품조리과학회지
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• 제30권3호
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• pp.307-316
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• 2014

This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• 한국식품과학회지
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• 제46권5호
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• pp.575-580
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• 2014

겔화제의 종류에 따른 겔상식품의 특성을 알아보고자 대조군인 한천첨가 양갱과 다양한 겔화제를 혼합 사용한 양갱을 제조하고 그 특성을 비교하였다. 첨가되는 겔화제의 특성은 최종 제품의 수분손실량, 색, 조직감 등의 물리적 특성에 크게 영향을 미치는 것으로 나타났다. 덜 조밀하고 가장 불규칙적인 단면특성을 보이는 gellan 첨가 양갱은 수분 손실이 가장 크고, 가장 부드러우면서도 입에 들러붙는 부착성이 큰 특성을 보였다. 반면, LBG+carrageenan 겔의 혼합은 두 겔의 상호작용으로 단단한 겔을 만들기 때문에 이를 첨가한 양갱 역시 가장 단단한 경도를 보였다. 본 연구결과 고령자들은 너무 단단하지 않으면서도 응집성이 높고 탄력성이 있어 씹을 수 있는, 그러나 입에 들러붙는 부착성이 낮은 겔상 식품을 선호하는 것으로 나타났다. 두 종류의 겔을 혼합하여 적절한 농도로 겔을 제조하면 경도, 부착성, 및 응집성 등의 조직감 특성을 다양화 할 수 있으므로 적절한 겔화제의 선택, 농도조절 등으로 고령자의 저작능력에 맞는 다양한 물성을 갖는 식품제조가 가능할 것으로 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권2호
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• pp.230-240
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• 2016

Information on the effects of different yeast species on ruminal fermentation is limited. This experiment was conducted in a $3{\times}4$ factorial arrangement to explore and compare the effects of addition of three different live yeast species (Candida utilis 1314, Saccharomyces cerevisiae 1355, and Candida tropicalis 1254) at four doses (0, $0.25{\times}10^7$, $0.50{\times}10^7$, and $0.75{\times}10^7$ colony-forming unit [cfu]) on in vitro gas production kinetics, fiber degradation, methane production and ruminal fermentation characteristics of maize stover, and rice straw by mixed rumen microorganisms in dairy cows. The maximum gas production (Vf), dry matter disappearance (IVDMD), neutral detergent fiber disappearance (IVNDFD), and methane production in C. utilis group were less (p<0.01) than other two live yeast supplemented groups. The inclusion of S. cerevisiae reduced (p<0.01) the concentrations of ammonia nitrogen ($NH_3$-N), isobutyrate, and isovalerate compared to the other two yeast groups. C. tropicalis addition generally enhanced (p<0.05) IVDMD and IVNDFD. The $NH_3$-N concentration and $CH_4$ production were increased (p<0.05) by the addition of S. cerevisiae and C. tropicalis compared with the control. Supplementation of three yeast species decreased (p<0.05) or numerically decreased the ratio of acetate to propionate. The current results indicate that C. tropicalis is more preferred as yeast culture supplements, and its optimal dose should be $0.25{\times}10^7$ cfu/500 mg substrates in vitro.

• 한국가정과교육학회지
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• 제17권2호
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• pp.113-128
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• 2005

본 연구는 양적, 질적으로 균형있는 식생활을 하기 위한 기본적인 지식이 된다고 여겨지는 영양권장량과 식사구성안에 대하여 중학교 1학년 기술${\cdot}$ 가정 교과서 10종의 내용을 분석하였고 중학교 1학년 학생의 영양권장량과 식사 구성안에 대한 이해도를 살펴보았다. 영양권장량과 식사구성안에 대한 교과서 설명이 대부분 충분하지 못한 것으로 나타났으며, 특히 영양권장량과 영양필요량의 차이에 대하여 오해를 일으킬 만한 표현들이 많았다. 그리고 식사구성안에 대한 정의 규정이 대체로 미흡하였으며, 식품구성탑과 1인 1회 분량에 대하여 표현이 정확하지 못하였거나 또는 실제 식품 예에서 오류가 있었던 교과서도 확인되었다. 학생 가운데 많은 수가 영양권장량이 대다수 국민의 영양 필요량을 충족시키는 여유있는 양임을 이해하지 못하고 있는 것으로 나타났으며, 식사구성안에 있어 식품구성탑은 다른 개념에 비해 비교적 이해도가 높았으나, 1인 1회 분량은 정확히 이해하지 못하는 경향을 보였다. 결과적으로 영양권장량과 식사구성안의 정의와 설명을 포함하는 기술${\cdot}$가정 교과서의 내용 수정 및 보완이 필요하며. 또한 학생의 이해도를 확인할 수 있는 조사도구 개발의 후속 연구가 필요하다고 생각한다.

• 한국지역사회생활과학회지
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• 제28권4호
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• pp.525-535
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• 2017

The purpose of this study was to compare the of ash and minerals contents in different types of soybeans (Baektae, Seoritae, Heuk Tae and Seomoktae) with different cooking methods. Raw, boiled and pan-fried soybean samples were prepared by the Rural Development Administration. Samples were digested by using a microwave and analyzed using ICP-OES and ICP-MS for determining the ash and minerals contents. Ash content in four raw soybeans ranged from 5.07 to 5.59 g/100g. There was no significant difference in the ash contents in raw and pan-fried soybeans (p>0.05). However, the ash content of boiled soybeans was 9 to 14% lower than that of raw soybeans (p<0.05). The minerals contents of Baektae and Seomoktae were high and the major minerals of various soybeans were K, P, Mg, and Ca, which accounted for ash 60.80-65.61%, 20.73-24.26%, 6.90-8.46% and 5.79-8.60%, respectively. The mineral contents of soybeans were significantly different depending on the type of cultivar (p<0.05), but the tendency was not constant. Because the process of soaking and boiling of soybeans made the soluble minerals elute, the ash and mineral contents were reduced. And process of pan-frying of soybeans make Because process of soaking and boiling of soybeans make soluble minerals elute (Ed- this section is very confused and seems to have 2 sentences combined: please check your intended meaning), the ash and mineral contents were reduced. As the soybeans are cooked by pan-frying, the water in the soybeans is evaporated and the mineral content is concentrated or kept constant. These results can serve as the basic data of mineral content during processing and cooking of soybeans.