• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.261-268
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• 2006

Fish-frames are processing byproducts, which are left after obtaining fillets or muscle during fish processing. The fish-frame generally consists of muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). We used fish-frame powder (FFP) of chum salmon and skipjack tuna to prepare and characterize snacks for human consumption with different proportions of FFP. The crude protein and lipid contents of fish-frames were 16.3 and 9.4% for chum salmon and 18.6 and 8.3% for skipjack tuna, respectively. The volatile basic nitrogen (30.6 mg/100 g) and browning index (0.393) of FFP from chum salmon were lower than those of FFP from skipjack tuna. Thus, the FFP of chum salmon was better for making snacks than that of skipjack tuna. Five snacks were prepared with 0, 10, 20, 30, and 40% (w/w) substitution ratios of FFP from chum salmon. The moisture content of the snacks decreased (33.6 to 11.5%) with increasing FFP substitution ratio, whereas crude ash (2.9 to 7.5%), protein (11.4 to 18.4%) and lipid (13.7 to 35.1%) increased. Sensory scores for the texture and taste of the snack with 30% FFP were significantly higher (p<0.05) than those for other snacks; the color and flavor scores of all snacks did not differ significantly. The major fatty acids in the snacks were 16:0 and 18:0 as saturates, 18:1n-9 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes. Snacks with FFP contained small amounts of EPA (0.5 to 0.8%) and DHA (1.3 to 1.8%) in the total lipid composition. The total amino acid content (16.08 g/100 g) of the snack with 30% FFP was higher than that of the snack without FFP (11.18 g/100 g), and the major amino acids were aspartic acid, glutamic acid, glycine, leucine, and lysine. The calcium and phosphorus contents of the snack with 30% FFP were 1,272 mg/100 g and 854 mg/100 g, respectively, and their ratio was the optimal range (2:1 to 1:2) for body absorption efficiency.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.444-452
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• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

• Food Science and Preservation
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• v.12 no.1
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• pp.43-47
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• 2005

Ligularia fischeri is widely grown in Korea and is containing medicinal components such as chamomile, jacobine, and ameleme etc.. Its juices from the leaf are well known for anticancer effect. This study was conducted to make Ligularia fischeri as functional food resources as food produce. To examine quality characteristics of Ligularia fischeri - such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality - were determined using physicochemical methods. The content of dietary fibers were 0.56 g in each 100 g of freeze dried Ligularia fischeri. One of the mineral contents, iron showed the highest value. The contents of tannin were 33.3 ppm in fresh Ligularia fischeri. As results of food products having Ligularia fischeri, the content of crude protein were about $9.35\%$ and $10.37\%$ in rolling snack and garlic bread respectively. The content of crude lipid were about $28.27\%$ and $23.39\%$ in rolling snack and garlic bread, respectively. In sensory evaluation, garlic bread appeared better preference than rolling snack, and older age group showed a better acceptability.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.51-59
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• 1976

This study was designed to find out passible correlations between the growth rate and daily food intakes of two hundreds E and Y kindergarden children in Seoul, Korea. The subjects adapted in this study were 5-year-old boys and girls and their physical growth index was calculated by means of body weight and height. Dietary survey was performed by recording all the foods taken at daily basis for six days. The results are summarized as follows: 1. Living circumstances of the subjects. a) In most cases, subjects had two to three brothers and sisters. b) About 39% of boys were brought up by cow's milk and 34%, by mined nourishment with mother's milk and cow's milk, while approximately 40% of the girls were brought up by mother's milk and 37%, by mixed one. Of the whole subjects, 70% were weaned at the age of $7{\sim}18$ months. c) Fruit juices were introduced to children at about 3 months old in 40% of the subjects. d) Approximately 60% of the children had their meals regularly and the rest of the subjects had irregularlity in their meal, mainly because of excess consumption of snacks. e) About $20{\sim}40%$ of total income of sampled families were spent for foods. f) The most favorate main dish was steamed rice, other favorate foods were beef and pickled cabages for boys, and ham and dried laver for girls. The least favorate foods for both sexes were oyster, shellfish and various vegetabes. Fruits, juice, milk, and ice cream are more popular snacks among children. 2. Nutrition survey a) Insufficient caloric intakes were shown in both sexes, comprising 90% of daily recommended dietary allowences for boys and only 75% for girls. Iron intake was strikengly low, reaching only 62% of R.D.A. for boys and 72% for girls. b) The total caloric intake was composed of CHO 62%, protein 18%, and fat 21% respectively. c) The consumption of animal protein comprises 55% of total protein intake. d) The cereal consumption was found to be the highest at the level of 43%. e) When the total caloric intake was divided into each meal and snack, snack took the highest part in any other meal. Each figure showed as follow; breakfast 21%, lunch 27%, supper 22% and Snack 30% for boys, and 23%, 22%, 25% and 30% for girls, respectively. 3. The result of statistical analysis. a) There was a significant relationship between the growth rate and the caloric intake of the subjects at the level of 0.050.01.

• Food Engineering Progress
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• v.14 no.4
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• pp.322-327
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• 2010

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm${\times}$0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at $257^{\circ}C$ in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1285-1296
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• 1998

This study was performed to investigate the food behaviors of college students through a food record method. In this study, one hundred and sixty seven students of Dankook university were chosen(male:77, female:90). We collected data about nutrients intake and food behaviors. Food behaviors included a frequency of both meal and snack, meal time, eating place, person with whom they ate, reason for eating, feeling after eating, and activities during mealtime. The results of the study were summarized as follows. Energy intake per day of male and female were 2201kcal and 1781kcal, respectively. Expect for the protein, vitamin C and phosphate, nutrients were not satisfied with the RDA, especially the intake of vitamin A, Vitamin B2, and calcium was very low. Average eating frequency per day was 5.1 and meal eating frequency per day was 2.6. In addition, male ate more frequently than female did. The interval between breakfast and lunch was 295 minutes, and between lunch and dinner was 373 minutes. The places where they ate the meal and snack were mostly school and restaurant at lunch and dinner, and there was not a significant different between weekday and weekend. On weekdays, the 40~50% of subjects had a breakfast with family, and most students had a lunch or dinner with friends. During weekend, although the percentage of students who had a lunch and dinner with family were increased, a lot of students had a lunch and dinner with friends or alone. In case of reason for meal and snack, the 60~70% of subjects answered that they ate the meal for hunger, and there was not different between weekday and weekend. 60~70% of subjects felt that they eat proper, but the percentage of overeat was increased for dinner. Most students were talking with others while they had a lunch. About 20% of subjects ate only food at both breakfast and dinner and 30% of subjects were watching TV. In correlation between nutrients intake and food behaviors, the higher frequency of eating, the higher carbohydrate intake in male. In case of female, protein intake and dinner time showed the negative correlation, and protein intake and mean intervals of eating had a positive correlation. In case of male, reason for eating affected the nutrient intake, but eating place, after feeling and activity for eating had no relation with nutrients intake. But in case of female, these factors affected nutrient intake. Therefore, food behaviors had an effect on nutrients intake, and the type of effect was different between male and female.

• Journal of Community Nutrition
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• v.3 no.2
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• pp.69-76
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• 2001

This study was conducted to provide current information on dietary behaviors and dish preferences of elementary school children and to suggest guidelines for proper dietary behaviors. To accomplish study objectives survey was executed using the questionnaire for 420 fifth and sixth grade school children, chosen from schools in Kangwha-gun and East River District of Seoul. A questionnaire largely consists of categories including general characteristics, dietary behavior and preferences of the subjects for some dishes. Results showed 30％ of the subjects had breakfast irregularly. A majority of the subjects took Korean style dishes of cooked rice and soup for breakfast. fifty-eight percent of subjects had a regular meal time. Imbalanced diet(avoiding specific flood group thereby causing unbalance in nutrient intake) habit group was estimated to be 47.3%. Twenty one percent had a habit of overeating. In choosing the snack, taste was considered to be a more important factor than nutrition. Advertisement of the snack was shown to be one of the Important factors in selecting the snack. The girls were more concerned about weight control than the boys. Also the girls were likely to rely on the diet to control weight since they exercised only in the physical c1ass while the boys exercised regularly. Generally, children liked animal protein containing foods and the preference for vegetables was low. In order to improve overall dietary behavior, systematic nutrition education programs reflecting sex difference should be developed. Dish preference data would be very useful in selecting substitutive dish for the s[hoof lunch menu to improve imbalanced diet. (J Community Nutrition3(2) : 69∼76, 2001)

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.101-111
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• 2001

The purpose of the study is to investigate the relationships between the BMI and food preference. eating behaviors. and nutrition knowledge score among the middle school male and female students. A total of 394 students from 4 different middle school in Seoul were participated in this study. The students were categorized into 3 groups by BMI : under-weight(〈20). ideal(20$\leq$BMI〈25). and overweight($\geq$25) groups. The data on food preference. eating behavior. and nutrition knowledge were collected by a questionnaire. All data were analyzed by means as frequency. percentage. mean and standard deviation. F-test. $\chi$$^2$-test. and correlation analysis. The results obtained are summarized as follows : 1. BMI average of the male students was 21.4 About 45% of the students were in ideal weight group. 40% were in under-weight group. and 15% were in overweight group according to BMI. 2. About 62% of the participants wanted to lose weight : 43% of the male students. and 82% of the female students. And 33% of the students wished to lose more than 7kg of body weight. 3. Preference score for animal protein foods was the highest in overweight group. On the other hand. preference score of vegetables was the highest in under-weight group. 4. All 3 BMI groups eat more foods on dinner compared to lunch or breakfast. Eating amount score of between-meal was highest(eat more) in under-weight group. and the lowest(eat less) in overweight group. But the percentage of students who eat snack at night was the highest in overweight group. 5. Among the eating behavior variables. eating frequency of snack at night and eating speed were significantly different among 3 groups. Overweight group eat snack at night less frequently and eating speed is faster than the other groups(p〈.05). 6. Nutrition knowledge score was the highest in overweight group. but the difference was insignificant. It is shown that about 40% of the participants belong to under-weight group. but 62% wished to lose weights. Parents and teachers should watch out the juvenile students'health. especially whether they try to lose weight or maintain unrealistically low weight.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.495-506
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• 2014

This study was conducted to measure the effect of a community-based nutritional intervention program on dietary behaviors and nutrient intakes of low-income elderly women in Korea. The subject of the study was a group of 88 elderly women using the free meal service in Dong-gu, Gwangju city in Korea. The study was carried out from April to July 2009, and the pretest, application of nutrition education, and post-test were applied in each stage. This community-based nutrition intervention program consisted of snack supplement and nutrition education provided three times a week and 36 times in total. The nutrition education was led by the nutritionists and professionals using various educational media. Snack supplement included were milk, soymilk, carrot juice, bread, yogurt, and bananas. The result of pretest showed that the nutrient intakes of the subjects were much below the Recommended Nutrient Intake (RNI) level of Dietary Reference Intake for Koreans. Comparison of the dietary behavior score and nutrient intakes before and after the nutritional intervention program indicated that the food behavior score increased from 3.1 to 5.6 (P<0.001) and intake of energy, protein, carbohydrate, thiamin, niacin, vitamin C, iron, and potassium of the subjects all increased significantly (P<0.05). Mean Adequacy Ratio (MAR) of their nutrient intakes was also improved from 0.53 to 0.64 (P<0.01). These results indicated that the nutrition intervention program conducted in this study was effective in improving dietary behavior and nutrient intakes of elderly women in local community.