• Journal of Nutrition and Health
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• v.6 no.2
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• pp.25-33
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• 1973

With the object of the study id every possible correlation between daily food intake and growth rate of primary school students, aged eleven years old, the author distributed prepared questionnaires through 200 children of 5th grade in both sexes in K private primary school, Seoul. Specific object of this study were included following three points: such as daily food intake records for six days. daily food intake records for six days. school records of sample children at the end of 4th grade. physical growth index calculated by means of weight and height of sample children at the first part of the 5th grade. CR. t. F. test as well as percentage calculations were included for statistical analysis. The result of this study were as follows: 1. For the living circumstances a) Average numbers of brother and sister in sampled family were two to three. b) Approximately 50%of the children were brought up by mother's milk at their infants and about 35% of children were weaned at the age of 7 to 12 months. c) Thirty to forty percent of the respondents revealed irregulity in their meal time due to early school time in the morning. d) Monthly average expenditure for daily food reached 20 to 29% out of total income. e) The most favorit foods reflect as follows: The most favorit main dish is boiled rice mixed with other careals and side dish beaf. Fruits and juice are more popular snack among whole children. 2. Nutrition survey a) The calcium and thiamine were the most limited factors out of daily nutrients consumption. b) The total calory intake were composed of carbohydrate 63%, protein 16% and fat 21% respectively. c) The total food intake were composed of 20 to 24% of animal source of foods and 76 to 80% of plant source of foods (vegetables, grains, fruits) d) The total protein intake were composed of 46% of animal protein and 54% of others. e) The grain stuffs consumed in the largest quantity at the level of 50% out whole food groups. f) Twenty four percent of total food intake came from snack between meal time. 3. The result of statistical analysis were as follows: a) The correlation between the calory intake and plysical growth index revealed statistical significancy at the level of p<0.001. b) The correlation between the protein intake and physical growth index revealed statistical significancy at the level of p<0.001. c) The correlation between the meal time and physical growth index revealed statistical significancy at the level of 0.02

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.353-361
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• 2003

This study was performed by questionnaire to investigate the recognition and prospect for Korean traditional Pyebaeck Foods. The subjects of this study consisted of 621 housewives in Daegu area. The results were summarized as follows: The most people(94.2%) had ever seen Pyebaeck refreshments before, and most had seen them in wedding halls(62.5%). The reason they do prepare Paebaek refreshments was “it's tradition”(44.9%), and they considered this tradition as a public moral. The peoples who had prepared Pyebaeck refreshments at home consisted 51.0% and those who had purchased at caterer was 59.5%. The reason for preparing the refreshments at home was usually “it's true-hearted”(48.8%) and the reason for hiring specialists was “it's more convenient”(38.7%). Opinions about cooking method were mostly “complicated”(79.8%), and the knowledge score for cooking methods was low in 2.80. 31.3% of respondents reported inheriting their recipes from their mother. 43.3% of the respondents thought it would be “transmitted only a part” on prospects for Pyebaeck refreshments. 31.5% of the respondents said the improvement plan should be “focused on development of various Pyebaeck refreshments with modern senses” and 30.4% that the industralization should be effected through “publicity activities and education about its excellence”. People had to experience the Pyebaeck in the right way and to understand its real meaning better in order not to consider it as an evil custom, empty formality and vanity.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.138-146
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• 1974

The present study was undertaken to investigate the nutritive value of various defatted oil-seed flours in the diet by studying the effect of alternative diets on growing rats, to attention growth, food intake, weight of organs and the levels of total cholesterol, phospholipid and triglyceride in serum and liver tissue. Sixty male Albino rats (Splague Dowley) weighing 47-55 g were divided into five experimental groups and one control group of ten each, and were fed for 24 weeks with the respective diets. Each of five different diets was supplemented with defatted flours as dietary protein sources. Four of other diets were composed of 7.5 sesame seed, rapeseed, sunflower seed and cottonseed flour respectively, with the same amount of defatted soybean flour, while the fifth diet tested was prepared with 15% soybean flour. The results of this study were as follows. 1) It was noteworthy that the five defatted oilseed flour diets demonstrated much improvement of nutritive value. Sesame seed flour and sunflower seed flour, especially appeared to be worthwhile as human foods. 2) From the results of biochemical tests of the serum and liver lipid content of Albino rats, after feeding with the respective diets, it can be concluded that, from a nutritional point of view, the toxic effects of oilseed flours like rapeseed and cottonseed flour, which contain toxic substances, are reduced when they are mixed with soybean flour.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.129-138
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• 2001

In this study, development of the pine needle flavor oils and their application to foods, especially to traditional Korean foods, were investigated. The pine needle flavor oils were prepared by the autoclaving method, and their volatile flavor components(VFCs) were determined by capillary gas chromatographic method The major flavor components of the pine noddle flavor oil were a -pinene 31.1%, pentane 9.8%, tricyclene 7.5%, camphene 6.8%, hexanal 6.2%, propane 6.0%, ${\beta}$-pinene 5.6%, limonene 3.9%. The acceptability of the pine needle flavor oils, sensory evaluation including a preference test and quantitative descriptive analysis(QDA), of the pine needle flavor oil, a sesame oil, and a blended oil (pine needle flavor oil : sesame oil 50 : 50 v/v) was carried out. The blended oil and sesame oil showed much higher preference scores than the pine needle flavor oil, and blended oil was almost as acceptable as sesame oil(P ＜ 0.05). The results seem to indicate that blended oil can be used as a unique substitution for sesame oil in some foods, especially in some traditional Koran food.

• Journal of the Korean Home Economics Association
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• v.17 no.1
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• pp.22-28
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• 1979

The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1132-1140
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• 2014

This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.602-611
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• 2013

We have investigated the influence of system composition and preparation conditions on the particle size of vitamin E acetate (VE)-loaded nanoemulsions prepared by PIC(phase inversion composition) emulsification. This method relies on the formation of very fine oil droplets when water is added to oil/surfactant mixture. The oil-to-emulsion ratio content was kept constant (5 wt.%) while the surfactant-to-oil ratio (%SOR) was varied from 50 to 200 %. Oil phase composition (vitamin E to medium chain ester ratio, %VOR) had an effect on particle size, with the smallest droplets being formed below 60 % of VOR. Food-grade non-ionic surfactants (Tween 80 and Span 80) were used as an emulsifier. The effect of f on the droplet size distribution has been studied. In our system, the droplet volume fraction, given by the oil volume fraction plus the surfactant volume fraction, was varied from 0.1 to 0.3. The droplet diameter remains less than 350 nm when O/S is fixed at 1:1. The droplet size increases gradually as the increasing the volume fraction. Particle size could also be reduced by increasing the temperature when water was added to oil/surfactant mixture. By optimizing system composition and homogenization conditions we were able to form VE-loaded nanoemulsions with small mean droplet diameters (d < 50 nm). The PIC emulsification method therefore has great potential for forming nanoemulsion-based delivery systems for food, personal care, and pharmaceutical applications.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.163-168
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• 1984

Soy yogurt beverage (SYB) was prepared from defatted soybean flour and flavor, effect of stabilizers on sedimentation and change of acidity and cell concentration during storage of SYB were investigated. The flavor of SYB rated significantly different and slightly inferior to milk yogurt although flavors added to SYB improved the acceptability. The curd in SYB precipitated greatly during the first 24 hours of storage. The sedimentation of curd was reduced by the addition of CMC of 0.4% or PGA of 0.1%. SYB can be kept at $5^{\circ}C$ for 48 days without significant change in viable cell count of lactic acid bacteria. pH, titratable acidity and viable cell count of SYB was significantly changed for 48 days at $25^{\circ}C$. Some of SYB samples were contaminated by yeast and mold.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1235-1240
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• 1999

The objective of this study was to investigate the application of lipoxygenase(LOX)-deficient soybean to food processing by evaluation of processing and sensory characteristics. LOX activity of some processed products of soybean was decreased as the order of whole soy flour, defatted flour, isolated protein. Particularly the decrement of LOX activity of Hwangkeumkong having all L-1, L-2 and L-3 was so high in defatting and isolation of protein. LOX activities of cotyledon of Jinpumkong sprouts were so high. When soy milks were prepared with LOX-deficient soybeans, its beany flavor was evaluated to be weaker than that of Hwangkeumkong. And soybean sprout of Jinpumkong 2 showed less beany flavor but hypocotyl elongation was poor. The beany flavor of ice cream prepared with defatted flour of Jinpumkong 2 didn't make a significant difference from that of ice cream made with defatted milk powder. We suggest that LOX-deficient soybean may have on relatively good oganoleptic properties of processed foods, so it takes advantage of food processing.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.227-233
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• 2014

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest $^{\circ}Brix$. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.