• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.321-325
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• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.846-854
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• 1996

High dietary fiber(DF) diets lower blood glucose and insulin requirements in diabetics. In this study we evaluated the effects of high dietary fiber(DF) food supplements on glucose metabolism in thirty-four subjects with non-insulin-dependent diabetes mellitus(NIDDM). The subjects were divided into three test groups. Each group's prescribed hospital diets were augmented by one of the three following DF supplements for two weeks: Soybean biscuits containing 5g of total DF-the control group(n=15); Biji biscuits containing 20g of total DF-the high insoluble DF group(n=9); and sea tangle biscuits containing 25g of total DF-the high soluble DF group(n=10). The mean daily DF intake of the subjects during the period were: $19.1\pm4.3g$ for the soybean control group; $32.5\pm4.1g$ for the Bijl group; and $38.1\pm5.5g$ for the sea tangle group. The supplementation of the Biji or sea tangle biscuits singnificantly lowered fasting serum glucose levels(p < 0.05) and resulted in the improvement of glucose tolerance. However, the secretions of insulin, C-peptide, and glucagon and Hb $A_{lc}$ concentration were not affected by the high fiber supplementary feeding for two weeks. The urinary excretion of glucose decreased remarkably after the addition of the DF supplements in all three groups(p<0.05). The results indicate that the supplementation of Biji or sea tangle bascuits possesses a beneficial effect on the improvement of glucose metabolism in subjects with NIDDM.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.373-379
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• 2014

The purpose of this study was to investigate the relationships among snacking behaviors and depression in middle school students. A survey was conducted on 777 middle school students (491 boys and 286 girls). Using a self-reporting method, the participants took 20 minutes to complete the questionnaires. Our data revealed that the height and weight of boys were 172.66 cm and 63.48 kg, respectively, whereas those of girls were 159.86 cm and 51.62 kg, respectively. Sleep durations of boys and girls were 6.44 and 6.41 hours, respectively. Boys ate more rice cake than girls, whereas girls ate more biscuits than boys. The average B.D.I (Beck Depression inventory) scores for boys and girls were 9.73 and 11.49, respectively. Degree of depression was significantly higher in girls compared to boys. We also observed significant correlations between depression and snacking (rice cake, biscuits, chocolate, and fried potato). This study may provide basic information on snacking behaviors and depression in middle school students, and the findings suggest that proper control of emotions is required to maintain desirable eating behaviors in middle school students.

• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.24-29
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• 1974

Deep fried instant noodles, biscuits, and cookies were prepared, using the same beef tallow as their fat ingredient. In addition to wheat flour and beef tallow, the common and major ingredients, the deep fried instant noodle contained 1.5% salt before frying, the biscuits 20.0% sucrose and 10.0% nonfat milk solid before baking, and the cookies 20.0% sucrose before baking. The three products and a portion of beef tallow, which was to be used as control, were stored in an incubator at $47.0{\pm}1.5^{\circ}C$. The peroxide value and the free fatty acid value of the control and the extracted fat were determined regularly during the storage period. The fat incorporated in the biscuits exhibited far greater stability to rancidity development than that of the control with regard to both peroxide value and free fatty acid value development. However, the fat incorporated in the deep fried instant noodles and the cookies showed much poorer stability than that of the control. Factors like a deep frying process and/or the presence of a significant amount of salt in the deep fried instant noodles appeared to promote the rancidity development of the fat incorporated in the product. On the other hand, Maillard type browning reaction products in the biscuits seemed to retard effectively the rancidity development of the fat incorporated in the product.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.357-364
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• 2009

The objectives of this study was to explore the knowledge, attitudes, and perceptions of elementary school students towards trans fatty acids. In addition, the students' preferences and consumption frequencies of processed food items containing trans fats, as well as their food behaviors relating to snack consumption, were investigated. The study population consisted of students from seven provinces, including Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Two schools were selected in each province and one class was randomly chosen in each school. All students from the selected classes were surveyed onsite (N=951). The data were analyzed with chi-square tests and t-tests using SPSS/Windows (ver.15.0) program. The results showed that the students' knowledge levels toward trans fatty acid were very low, particularly on the production process of trans fats. The students perceived that trans fatty acids can cause health problems and should be consumed in low amounts. They also felt there is a need for a good nutrition education on trans fats. Furthermore, the students responded that their most preferred foods were in the order of breads, biscuits, and snacks. The most frequently consumed snack item among 2nd graders was biscuits and among 5th graders it was breads. It was also found that 90% of the students had snacks once a day, and of them, 58% prepared their own snacks. Based on this, we propose that students who allowed to choose their own snacks should be carefully educated on trans fatty acids to prevent excessive consumption of high trans fat foods.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.10
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• pp.4185-4192
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• 2015

Background: A protective effect of resistant starch (RS) containing foods on carcinogenesis has been shown from several lines of experimental evidence for gastrointestinal cancers. Therefore, we aimed to investigate the association between RS contained foods and breast cancer (BC) risk in a hospital-based, age- and origin-matched, case-control study. Materials and Methods: A validated, semi-quantitative, food frequency questionnaire (FFQ) was completed by 306 women newly diagnosed with BC aged 25 to 65 years, and 309 healthy women as matched controls. Odds ratios (ORs) and 95% confidence intervals (95%CI) were estimated using conditional logistic regression models. Results: Reduced BC risk was associated with the highest tertile of whole-wheat bread and boiled potato consumption with adjusted ORs at 0.34 (95%CI: 0.19-0.59) and 0.61 (95%CI: 0.37-0.99), respectively. Among consumers of whole-wheat bread, the protective role of cereals remained relatively apparent at higher intakes level of fiber rich breads at adjusted models (OR=0.53, 95%CI: 0.28-1.01). Moreover, high intake of legumes was found out to be a significant protective dietary factor against risk of BC development with an OR of 0.01 (95%CI: 0.03-0.13). However, consumption of white bread and biscuits was positively related to BC risk. Conclusions: Our results show that certain RS containing foods, in particular whole wheat bread, legumes and boiled potato may reduce BC risk, whereas higher intake of white bread and biscuits may be related to increased BC risk.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.238-245
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• 2012

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, dis cretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.447-459
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• 2004

Fortified foods are consumed widely in modem society according to increased concern on health oriented foods. This study investigated the patterns of vitamin-and/or mineral-fortified food use among 677 teenage students(13-18 years of age) in Chungnam province and Daejeon city in Korea using questionnaire. More than 63.7% of total subjects consumed more than one package of fortified foods belonged to more than three categories of five categories including sweets/biscuits, ramyons, beverages, milk and dairy products, and breads as a frequency of more than 1-2 times/week during previous three months prior to present survey. Consumption of fortified foods was higher in middle school students than in high school students(p<0.05), and in females than in females(p<0.001). Users of fortified foods took the snacks more often(p<0.001), and they tended to believe more positively that fortification can be helpful in health maintenance than did non-users. Users preferred vitamin C and Ca(calcium) as a fortified nutrient. Major fortified nutrients in fortified foods taken by users were various; vitamin B-complex and Ca from sweets/biscuits, Ca from ramyons, vitamin C and Ca from beverages, Ca and iron from milk and dairy products and breads. These results suggest that fortified foods are used commonly and are influenced by several factors among teenagers. Types of fortified nutrient, in fortified foods taken by subjects, are various and fortification is performed unspecifically. As a consequence both nutrition education and government regulation on fortified foods should be enforced to maximize the benefits and minimize the hazard of their use.

• Food Science and Industry
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• v.53 no.3
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• pp.295-306
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• 2020

In Korea, confectionery refers to biscuits, snacks, chocolate, candy and gum. The first sweet in Korea is the Yumilkwa (oil-and-honey pastry) in the Goryeo Dynasty which was mentioned in history book, and is seen to be popular in medieval Korea. Korea's confectionery industry began in 1945 with the aid of the U.S. forces, Haitai Confectionery company produced sweets. The first confectionery product is 'Yeon yang gang'. In the 1970s and 1980s, the confectionery industry developed along with economic growth in Korea, and many of the products released at this time are still loved. Now the domestic market is saturated, sales of domestic confectionery companies are decreasing due to low-priced offers made by importers. It is necessary to develop products with high quality and brand power that can lead the market, and I think it is necessary to target the undeveloped market like the Halal market.

• Journal of dental hygiene science
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• v.9 no.3
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• pp.287-294
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• 2009

The purpose of this survey research was to investigation the relationship among dental health state, care and knowledge of patients who participate in dental hygiene process of dental hygiene students voluntarily. And the following conclusion were obtained from questionnaires for 266 volunteers using SPSSWIN 12.0. 1. For the dental health state according to sex distinction, it showed that women (DMFT index: 13.0) was higher than men (DMFT index: 10.4) and statistically significant difference. For DT rate, men (32.0) was higher than women (30.0), for MT rate men (32.2) was higher than women (26.6) and it showed statistically significant difference (P<0.05). 2. For the dental health knowledge according to sex distinction, 77.8% patients replied as the food causing teeth decay are chocolate, biscuits, etc. and it didn't showed significant difference statistically. 72.4% men and 84.7% women replied as they could take precautions against a dental caries using fluorine and it showed statistically significant difference(P<0.05). 3. For brushing their teeth from top to down for the upper tooth and from down to top for the lower one, 80.3% patients replied as they did like that but 62.5% patients as they didn't. And 68.2% patients replied as the food causing teeth decay arc chocolate, biscuits, etc. and 81.0% patients didn't like that. It showed statistically significant difference. (P<0.05) 4. 50.5% patients went to the dental hospital once per 6 month and it showed statistically significant difference. And 71.3% patients replied as the food causing teeth decay are chocolate, biscuits, etc. and 81.0% patients didn't like that, It showed statistically significant difference. (P<0.05)