• Journal of Life Science
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• v.21 no.2
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• pp.309-315
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• 2011

Rice syrup meal (RSM) was enzymatically hydrolyzed using eight commercial proteases (Protamex, Neutrase, Flavourzyme, Alcalase, Protease M, Protease N, Protease A, Molsin F) for 4 hr at optimum pH and temperature. Proteolytic hydrolysates were examined in supernatant and precipitate using Lowry protein assay, semimicro Kjeldahl method and gravimetric method using weight difference before and after enzymatic hydrolysis. Although RSM contains a high amount of protein (71.2%), only a very small amount of protein was hydrolyzed. Two proteases (Protease M and Protease N) were found to be the most effective in the hydrolysis of RSM protein. In Lowry method, 57.5 and 59.0 mg protein/g RSM were hydrolyzed after Protease M and Protease N treatments, respectively. In gravimetric method, 80.0 and 85.4 mg protein/g RSM were hydrolyzed after Protease M and Protease N treatments. In Kjeldahl method, 67.43 and 70.43 mg protein/g RSM were hydrolyzed after Protamex and Protease N treatments, respectively. For synergistic effect, two or three effective commercial proteases (Protease M, Protease N and Protease A) were applied to RSM at one time. The highest hydrolysis of RSM protein was observed in both Lowry protein assay (80.3 mg protein/g RSM) and gravimetric methods (153.2 mg protein/g RSM) when three commercial proteases were applied at one time, suggesting the synergistic effect of those proteases.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.62-74
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• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).