• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.91-99
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• 2016

Aster yomena is a perennial plant that belongs to the Asteraceae family. Seasoned wild vegetables are commonly used as functional ingredients because of their bioactive effects against oxidation, cancer, and inflammation. A recent report showed that ethanol extracts from Aster yomena effectively inhibited gene expression related to lipid accumulation within interstitial cells to prevent obesity, further raising awareness of its usefulness as a highly functional ingredient. Several studies have investigated Aster yomena, but none have investigated the effects of processing on its use. Therefore, this study investigated the quality characteristics and antioxidative activity of breads in which refined salt was replaced with Aster yomena powder at 0, 0.5, 1.0, 1.5, or 2.0%. Bread containing any amount of Aster yomena powder did not differ significantly from the control in terms of appearance, aroma, taste, texture, and overall preference. In addition, higher levels of added Aster yomena powder were associated with greater 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity indicating the potential for production of highly functional bread and noodle products using this material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1826-1831
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• 2015

The study investigated the quality characteristics of white breads prepared 0, 5, 10, and 15% burdock (Arctium lappa L.) powder. Density of the dough was reduced with increasing burdock powder content, whereas pH of the dough increased with increasing content of burdock powder. The baking loss rate of bread decreased as the amount of burdock powder increased. As powder concentration increased, L and a values of crust and L value of crumb decreased, whereas a and b values of crumb increased. The hardness and chewiness of breads increased upon addition of burdock powder, whereas fracturability, cohesiveness, and springiness decreased. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and total polyphenol contents were significantly elevated by addition of burdock powder (P<0.05). In a sensory evaluation, color and flavor were highest in the control group while sweet taste, savory taste, moistness, and chewiness were lowest. The overall acceptability of bread added with 5% burdock powder was higher than both the control and other samples.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.147-159
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• 2015

White rice consumption, a staple food for the Korean influence the other food consumption and nutrition balance. The aim of this study was to investigate the association with rice consumption based dietary intake and muscle mass for the Korean elderly who are easily in mal-nutrition. A total of 1,433 subjects (658 male and 775 female) 60 years or older from the fifth Korea National Health and Nutritional Examination Survey 2010 participated in this study. One of the findings was that there was association white rice consumption and marital status (single/with/without spouse) as well as education for men. Other interesting finding was the member of highest white rice consumption group showed higher muscle mass in both sexes. The other finding was that the more white rice consumption group showed the less meat consumption as well as the less consumption of other grains, noodle & dumpling, and flours & bread in both sexes. We found the significant association between white rice consumption level and muscle mass and several metabolic syndrome related factors in the elderly. But the association with white rice consumption and glucose metabolism related factor had not shown consistently.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.51-57
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• 2021

The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.132-138
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• 2013

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.22-30
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• 2014

In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.474-483
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• 2015

The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.219-230
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• 2004

The purpose of this study is to improve the quality of white pan bread by adding polymannuronic acid, an excellent rheological properties material which has the high blood control function in seaweeds, to flour. To investigate the rheological properties appropriate to the making of white pan bread, amylograph, farinograph, extensography were done adding polymannuronic acid(0%, 1%, 3%, and 5%) to flour. The gelatinization condition between flour and compositic flour, amylogram was done. The result was that the gelatinization temperature in flour(100%) was $61.0^{\circ}C$, as polymannuronic acid rate was increased by 1%, 3%, 5%, thetemperature was all the same, $63.5^{\circ}C$. The maximum viscocity temperature of flour(100%) was $92.0^{\circ}C$. that of flour added polymannuronic acid (1%) $92.5^{\circ}C$, those of flour added polymannuronic acid (3%, 5%) unchangeable. $\alpha$ -amylase activity degree, maximum viscocity was that flour(100% was 525 BU, flour added polymannuronic acid (1%) 498 B.U, flour added polymannuronic acid (3%) 385B.U, flour added polymannuronic acid (5%) 360 B.U, highly decreased. Farinograph was done, as the additional quantity of polymannuronic acid increase(1%, 3%, 5%), water absorption rate increase much more thin the control. As the additional quantity of polymannuronic acid is added from 1% to 3%, development time of dough was increase, but one added 5% was decreased. In case of extensograph was done, resistance of dough increased but extensibility is decreased, so R/E value increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.270-278
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• 1992

Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86-98$^{\circ}C$. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The rooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti im-roved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : i) forming hydrophobic protein film on surface of pasta, ii) higher retrogradation of starch, which cause less swelling of starch.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.17-23
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• 1974

Digestibilities of flour of white wheat, barley, potato, sweet potato, are $5{\sim}11$ percent (3hrs.) in unripe starch state and in gelatinization, digestibilities are up to $20{\sim}30$ percent (3hrs.). And in two states, digestibilities of flour of potato and sweet potato are lower than barley and white wheat flour. If it is not gelatinization, digestibilities of biscuit and cracker are much lower than popped cake (29%). In gelatinization, digestibilities of biscuit and cracker $(19{\sim}29%,\;3hrs.)$ are similar to gelatinized flour of materials. Digestibilities of bread and castern is $21{\sim}32$ percent, it is similar to gelatinized flour of materials. And bread is higher than castera. Digestibility of on the marketing weaning food (II) (15%, 3hrs.) is much lower than food (I) (24.1%, 3hrs.) When the date of manufacturing passed $1{\sim}2$ months, digestibility of some cookies have a tendency to low. When mothers choice the infant weaning food, they consider metritional value (42%) and digestibility (27%). Also when they make weaning food at home, they generally use flour of rice (41%) and white wheat (23%). And they think, the rate of digestion is 49% in the rice flour and white wheat (23%). It was sort of cooked of rice (16%) and weaning food on the marketing(13%), which accepts to good digest. Also it was sort of biscuits (44%) which comparatively high choice snack food.