• Journal of the Korean Society of Food Culture
• /
• v.22 no.4
• /
• pp.468-474
• /
• 2007

Physicochemical and sensory characteristics of cookies with various levels of resistant starch were investigated in this study. Dough pH of 30% substituted sample group had significantly the highest value than that of all(p<0.05). Water contents of Dough were decreased with increased levels of the resistant starch in cookie preparation. The spreadability was increased as the addition levels of the resistant starch were increased. The Hunter L and a values of 30% substituted sample group had the highest values of all(p<0.05). Results of sensory characteristics of 30% substituted sample group showed significantly the lower values in hardness and crack than those in the other groups at p<0.05. Acceptance tests of cookies with 10 and 20% substituted sample groups showed higher values in savory flavor and overall acceptability than those of others.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.25 no.3
• /
• pp.172-181
• /
• 2023

In order to raise the self-sufficiency rate of domestic forage and obtain informations necessary for production of high-quality winter forage, forage yield and feeding value were analyzed in the above-ground parts of a winter wheat 'Cheongwoo' harvested at five different growth stages, and the appropriate harvest time was determined. The yield increased until 30 days after heading, and then decreased afterwards. The proportion of spike in the above-ground part was less than 40% until 30 days after heading, but increased to more than 60% afterward. At 30 days after heading, the protein content and relative feed value (RFV) also reached peaks, while acid detergent fiber (ADF) and neutral detergent fiber (NDF) were low. The mineral nutrient contents are within the standard range required for feeding ruminant livestock or do not exceed the maximum allowable level. Therefore, the best time to harvest above-ground parts of a winter wheat 'Cheongwoo' for use as a forage for feeding ruminant livestock is around 30 days after heading, when considering forage yield and feed values. As a result it would match well in time with the transplantation of rice seedlings or the sowing of rice-alternative field crops in the double cropping system.

• Food Science and Preservation
• /
• v.30 no.5
• /
• pp.896-904
• /
• 2023

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.60 no.2
• /
• pp.139-145
• /
• 2015

Rice ratooning is the production of a second rice crop from the stubble left behind after the main-crop harvest. The main advantage of rice ratooning is that in areas where rice is the main crop, double crop of rice can be grown for additional returns. Eight cultivars of rice were tested for estimation their ratooning ability. The main crop was harvested at mass maturity, after which the tillers were mowed to stubbles of about 10 cm tall. And then left without any further input, until the ratooned plant were ready for harvest. Highly significant variations were detected in the ratoon performance among cultivars, with ratoon ability ranging from 0% ('Unkwang', 'Jopeyong', 'Odae', 'Nokyang') to 33% ('Jinbuol') in their grain yield. The maximum grain yield from ratoon rice was 202 and 203 kg/10a for 'Jinbuol' and 'Joun' followed by 'Junamjoseng' 174kg/10a. Protein and amylose contents of ratoon rice were more increased than those of main rice. The platability value of cooked rice of ratoon was lower than that of main crop. Germination rate of the previous year's harvest of rice was not significantly different between ratoon and main crop. This rice ratooning system requires short duration, creating possibility for growing another crop in the same cropping year and offers an opportunity to increase cropping intensity per unit of cultivated areas.

• Korean Journal of Occupational Health Nursing
• /
• v.12 no.1
• /
• pp.80-88
• /
• 2003

Rehabilitation has emerged in recent years as major topic for the handicaped in industrial accident compensation insurance(IACI). Specially social support helps the handicaped adjust themselves psychosocially to handicap. This study was conducted to examine different contents and perceived social support, and provide guidlines for specific and proper rehabilitation for the handicaped of IACI. This study is a descriptive study which were collected through two phases using structured questionnaire. In the first stage, surveys were performed via telephone interviews. In the second stage, surveys were performed via home-visit subjects in the first stage included the handicaped of IACI. Finally data were collected from 338 subjects and analyzes by SPSS/PC+10. The instruments of this study were the perceived social support scale which developed by Lee(1996). These scales in the form of 5-point Likert type, consists of 20 items, including 3 subscales of emotional support, informational support, instrumental support. The mean score of social support was 57.2, emotional support 21.0, informational support 21.2 and instrumental support 15.2. The mean of depression for psychosocial factors is 37.5. Threre were significant differences in total perceived social support; age, job status, handicaped degree in IACI, post-traumatic complication and use of instrument. Emotional support was significant differences; age, number of dependent family, job status, handicaped degree in IACI, use of instrument and depression. Informational support was significant differences; job status, posttraumatic complication, use of instrument and depression. Instrumental support was significant differences; sex, job status, handicaped degree in IACI, use of instrument, and depression. The current system of the Labor Welfare institute is not appropriate for solving health problems of the handicaped in IACI. Therefore, it is necessary to develop the plan which can provide the handicaped in IACI high-quality rehabilitation services, so that they must use those services in the community without being dependent on hospitals. This study proposes home visit nursing services as the way to provide various health services within community for the handicaped in IACI.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.10 no.5
• /
• pp.1126-1132
• /
• 2009

We carried out this study to reduce the gaps between medical institutes and between medical personnels and help to improve medical service quality, by classifying diagnoses and related intervention through the development of standard nursing intervention and by computerizing protocols. We considered two processes: one is the development process of home nursing standard intervention, and the other is the process of computerizing its related protocols. For the former, research covered analysis of home health care practices, development of client assessment protocol, of patients diagnosis protocols, and of patients intervention protocol. For the latter, strategies for home health care information systems should be set up and it constituted four research contents of analysis, design, management and evaluation of the systems. We also trained and educated home nurses who work at home health service center, by making them use the manual of home health care information systems at a certain city of P. In this study, therefore, we developed elements of standard home health care mediation so that they could be included in the forms of home health information note, home health progress note, and home health progress summary, home health discharge summary. Because standard home health care intervention has been developed, it became easier to exchange information between different home heath service center offices, can prevent from missing or redundant information, and contribute to standardization of hospital terminologies when EMR and HMR are developed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.16 no.2
• /
• pp.98-104
• /
• 1987

Studies were carried out to determined the optimal conditions of processing and changes in trypsin indigestible substrate(TIS) and in vitro protein digestibility of paddy grasshopper(Oxya chinensis formosana) under various drying conditions. The multienzyme assy and amino acid compositions were used to predict the quality changes of dried products. The in vitro protein digestidility of defatted products were higher than that of sun and hot air dried products. This results indicated that heat processing is decreased the digestibility, but is increased the TIS contents of dried samples. Amino acid composition of the products was comparable to the ANRC casein scoring pattern. The protein was espeoially low in the amount of lysine, tryptophan and methionine, but high in the quantity of aspartic acid, glutamic acid and arginine indicating that it could be a difference of the dry processing. C-PER and DC-PER were 2.65 and 2.44, respectively, in the defatted and freeze dried products and 2.49 and 2.30, respectively, in hot air dried products. From the these results, it could be confirmed that defatted and freeze dried products might be utilized with feed or foodstuff, unless the toxic substances were no longer detectable.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.3
• /
• pp.342-347
• /
• 2007

Physicochemical properties of onion powder as influenced by drying methods were investigated. Moisture contents of onion powder were 13.29%, 12.99%, and 10.78% for samples dried using hot-air dryer, freeze dryer, and vacuum dryer, respectively. There were no significant differences in crude fat, crude protein, and crude ash content (p>0.05) depending on the drying methods. Samples prepared by freeze drying showed a significantly higher L-value as compared with those prepared by hot-air and vacuum drying (p<0.05). Scanning electron micrographs showed that freeze drying produced smaller particle-sized sample which in turn resulted in the higher porosity of the sample. Freeze dried samples revealed significantly lower degree of rehydration than other samples (p<0.05) probably due to small particle size of the sample. Water solubility of freeze dried sample appeared to be higher than that of other drying methods while the swelling ratio of the same sample appeared to be lower than that of the others. Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Vitamin C content was higher in freeze dried onion powder due to the lower temperature applied to the sample. Freeze dried onion powder contained significantly lower amount of total polyphenol and higher amount of total sugar as compared to other samples (p<0.05).

• Korean journal of food and cookery science
• /
• v.21 no.1 s.85
• /
• pp.110-116
• /
• 2005

In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and $3\%$ were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at $1\%$ of the dandelion leaves powder content with the dandelion sulggidduk and the addition at $3\%$ of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.

• Korean Journal of Community Nutrition
• /
• v.19 no.6
• /
• pp.550-557
• /
• 2014

Objectives: This study was conducted to examine the preferences and needs of typical Korean females adults for food and nutrition information provided by the mass media. Methods: A total of 343 females (77 in their 20s, 85 in their 30s, 88 in their 40s and 93 in their 50s) residing in the Seoul/Gyeonggido area was surveyed on general characteristics, main sources of food and nutrition information and needs for sources and contents of nutrition information. Results: The survey showed that typical Korean females obtained knowledge of food and nutrition mainly through the Internet (30.4%) and broadcasting (29.0%). Typical Korean females were interested in 'dietary management for weight control' (21.9%), 'the prevention and treatment of disease' (20.0%), 'food safety' (16.8%), 'proper dietary habits' (14.6%), 'cookery' (11.8%), 'functional foods' (9.6%), 'restaurant details' (3.5%) and 'life-cycle-specific dietary guideline' (1.6%). Needs for food and nutrition program forms on TV were 'educational programs' (34.3%), 'documentaries' (20.8), 'expert lecture-style' (13.0%), 'entertainment programs' (11.9%), 'expert conversation' (11.4%), 'news-style' (4.6%) and 'public campaign advertisements' (4.0%). On the Internet, 38.6% of the respondents preferred to get information provided by food and nutrition-related institutions (38.6%) while 26.1% preferred webtoons for nutritional information. The favored forms in mobile applications were 'monitoring their diets' (29.5%), 'data-based texts information' (21.4%), 'experts feedback' (20.6%), 'communities' (15.1%) and 'games' (13.1%). The rates of the preference to obtain information from experts such as nutritionists and dietitians and doctorsor dietitian turned reporters increased markedly with older ages. Conclusions: Since the mass media is a main source of food and nutrition information for the general public, the effectiveness and accuracy of the information provided should be enhanced by taking the needs of the public into account. The quality of information should be improved by involving more nutrition experts.