• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.45-52
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• 2013

This study was carried out to investigate the influence of black rice powder addition on quality attributes of cookies. The cookies was made with various black rice powder concentration(3%, 6%, and 9%). The specific volume of cookies didn't show significant difference, and the width determined by the water content in the dough was decreased with increasing content of black rice powder. The L value in the cookies was significantly the largest value in the control group. The a and b values were the highest in the 9% substituted sample group. According to the sensory evaluation of cookies, the scores of color, flavor, and texture were raised by the addition of black rice powder. Overall acceptance of 6% cookies showed higher value than that of the 3% and 9%.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.207-215
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• 1990

In this study, the types and characteristics of rice cake, cookies were investicated in the rice grown area-Korea, Japan (Tokyo, Osaka), China (Hongkong), Thai (Bangkok, ChiengMai), Indonesia (Bali, Jakarta), and Philippine (Manila). 1. Rice cakes and cookies were made from rice powder and rice granule. Specially, there were two kinds of basic rice powder one was rice powder in dry and the other was rice juice grinded with water on the millstone. Rice juices were named in China, MeeChang, in Manila, Galapong, in Bangkok, rice powder. 2. The kinds and numbers of steamed rice cakes were the most available in all investicated area. In Hongkong, Bangkok, ChiengMai, and Manila, beatened or kneaded rice cakes could not be seen almost. Only in Hongkong and Bangkok, fried rice cakes were available, while in Japan, boiled rice cakes were not seen almost, and also baked rice cakes were not seen in Korea, Hongkong, Bali, Jakarta. 3. In the east-south Asian area, except rice and glutinous rice, coconut and palm fruits and banana were using in recipies of rice cakes and cookies. They gave soft and tender mouth feeling, white color, and good emulsifying status. 4. The kinds and numbers of rice cookies were the most available in Bangkok, but in Bali and Jakarta, the least. The cookies of Japan had similar texture and shape to rice cake while most of cookies in Hongkong were fried in oils. In Korea, the kinds and numbers of rice cookies were less than those of rice cakes.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.309-318
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• 2004

To investigate of the utilization and awareness on the traditional foods of university students in Daejeon, 104 male students(26.8%) and 282 female students(73.2%) were surveyed by the questionnaire. The traditional foods surveyed were Korean sauce, rice cake, Korean cookies, Korean soft drinks, kimchi and ritual foods. Among respondents, 56.5% answered that they had made Korean sauce at home, and 66.2% replied the reason why was because home made Korean sauce had much better tastes than other instant Korean sauces. 40.1% of the respondents answered that they would made Korean sauce at home after getting married. 61.2% of respondents answered that they liked the rice cakes and there was a significant difference between sex(P＜0.001). Most respondents(50.7%) ate the rice cakes at traditional holidays. They liked Injulmi the most(28.4%) and there was a significant difference between sex(P＜0.001)； males liked Injeolmi better and females Patsirooduk. 47.4% of respondents liked the Korean cookies and 68.3% of them replied that the reason was because they were tasty. 71.1% of respondents ate Korean cookies at traditional holidays. 53.93% of respondents ate Korean soft drinks at traditional holidays and 68.1% of them made them at home. 81.3% of respondents said that they would make Kimchi at home instead of buying at market after they married； 65.2% of them answered the reason why was because home-made ones were tastier. For ritual foods for traditional ceremony, 52.2% of respondents said they would not use order and delivery service, and if they would use them, 60.5% respondents said because it might be convenient because it took much time to prepare. There were no significant differences between sex distinctions.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.918-923
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• 2007

To investigate the relationship of wheat single kernel characteristics with end-use properties, 183 soft wheat cultivars and lines were evaluated for milling quality characteristics (kernel hardness, kernel and flour protein, flour ash), and end-use properties (i.e., as ingredients in sugar-snap cookies, sponge cake). Significant positive correlations occurred among wheat hardness parameters including near-infrared reflectance (NIR) score and single kernel characterization system (SKCS). The SKCS characteristics were also significantly correlated with conventional wheat quality parameters such as kernel size, wheat protein content, and straight-grade flour yield. The cookie diameter and cake volume were negatively correlated with NIR and SKCS hardness, and there was an inverse relationship between flour protein contents and kernel weights or sizes. Sugar-snap cookie diameter was positively correlated with sponge cake volume.

• Journal of the Korean Society of School Health
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• v.21 no.2
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• pp.47-60
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• 2008

Objectives: The purpose of this study was to compare Fast foods and Soft drinks consumption of Korean adolescents in a large city, a medium city, and a rural area. Methods: This was a descriptive comparative survey using a convenience sample of 2,261 8th and 11th grade students. The data were analyzed by X2-test and ANOVA using SPSS 10.0 statistical program. Results: For fast food consumptions, the higher in a large city than in a medium city and a rural area(p=.000). For soft drinks in a school, cafeteria or vending machines was higher in a large city and a medium city then in a rural area(p=.000). For eating snacks including cookies and popcorns was higher among students in a rural area than those in a medium city and large city(p=.008). Conclusions: 1. Overall, the health information among rural students is lower than those among other areas, as well as taking a health education course among rural students is also lower. Thus, the health inequality by regional differences should be considered. To decrease health inequality among different regions, health professionals who can systematically teach a health education course for middle and high school students and undertake students' health are needed. 2. Soft drinks sold in schools are higher in a large city and medium city than in a rural area. Therefore, there is a need of strong regulations and policies about the restriction of soft drinks sold in vending machines or school cafeterias.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.3
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• pp.284-292
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• 2023

This study was conducted to optimize the cookie preparation using Israeli crap Cyprinus carpio paste (C-ICP). The results of response surface methodology suggested the selection of other supplementary materials/[soft flour (SF) + ICP] (X₁) and SF/ICP (X₂) as independent variables, and hardness (Y₁), yellowness (Y₂), amino acid nitrogen (Y₃), and overall sensory acceptance (Y₄) as dependent variables. The optimal conditions of OS, SF, and ICP were 35.0%, 40.3% and 24.7%, respectively, and the predicted values of the multiple response optimal conditions Y₁, Y₂, Y₃, and Y₄ were 2,006.2 N/m2, 21.1, 30.0 mg/100 g, and a score of 6.6, respectively. Under the optimum conditions, experimental values of Y₁, Y₂, Y₃, and Y₄ were 2,010.5 ± 22.3 N/m2, 21.6 ± 0.5, 29.6 ± 0.7 mg/100 g, and a score of 6.9 ± 0.3, respectively, which were not significantly different from the predicted values (P < 0.05). The results on hardness, moisture, VCI yellowness, and lightness suggested that the optimum heating period was 20 min. C-ICP prepared under the optimum conditions was superior in sensory evaluation to cookies without the Israeli carp paste.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.202-208
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• 2009

This study was conducted to investigate the differences on physicochemical properties and cookie potentialities of Korean wheat cultivars. The protein contents of the wheat cultivars ranged from 8.80$\pm$0.76% to 11.19$\pm$0.25%. Korean wheat cultivars had sedimentation values of 19.82 mL to 35.54 mL. Their peak viscosity range measured by Amylograph was from 60 BU to 640 BU. Diameter of cookies for soft wheat was 8.28 cm and Korean wheat cultivars ranged from 7.63 cm to 8.55 cm. Olgeunmil resulted in a higher cookie diameter and top grain score than the soft wheat. Protein content had significantly negative correlations with the coefficient of cookie diameter(r=-0.838$^*$) and with the top grain score(r=-0.751$^*$). There was a significant correlation between protein content and sedimentation value(r=0.762$^*$).

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.1
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• pp.247-264
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• 1997

501 preschool children from 4 to 6 years were examined for their salivary reductase activity and caries experience by Resazurin Disc Test and dental examination respectively. We asked the parents about their children's oral hygiene habits, between-meal eating habits, and physical exercise habits by the questionnaire. Toothbrushing frequency had negative relation to salivary reductase activity and caries experience. Caries experience was low when parents did toothbrushing for children, when teeth were brushed at bedtime, and when fluoride toothpastes were used. Salivary reductase activity and caries experience were high in bread & cookies group, chocolates & candies group, milk & soft drink group, and fruits & vegetables group in order. Caries experience was high in case of irregular between-meal eating. Sweet food eating frequency had positive relation to caries experience. Caries activity was low in case of eating homemade non-sweet between-meals. Salivary reductase activity and caries experience were low when gum-chewing frequency was high. Salivary reductase activity and caries experience were high when the amount of physical exercise was low.

• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.115-131
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• 1998

Understanding average abnormal obese high school students' health awareness and attitude, We analyzed problems affect on this to provide basic data for the school health education in the near future. From March, 1997, covering a month period, We investigated 300 average obese students from each 3 school, both boys and girls, around Taegu area. Followings are the summary. 1) Grouping obesity, 86.6% of boys were abdominal type and 54.0% of girls were lump types. 2) IN physical check-up and serum lipid lab., there were a lot of abnormal students for blood pressure, serum glucose, total cholesterol, high density lipoprotein(HDL), low density lipoprotein(LDL), neutral lipid, the rate of lipid in the body, atherosclerosis index and electrocardiogram (ECG).; Especially, for the rate of Lipid in the body, 100.0% were in the abnormal range. 3) The main reasons of stress were on the physique and grade. Over 50.0% of students get rid of their stress by singing and dancing. 4) 46.7% of boys and 56.0% of girls were satisfied with their desks and 51.3% of boys and 48.0% of girls were satisfied with their chairs.; 70.0% of boys and 78.7% of girls usually felt uncomfortable for their desks and chairs. 5) 100.0% of boys and 98.0% of girls have been educated for obesity.; 53.3% of boys and 50.7% of girls were not interested in whether joining in or not, if ‘Obese school’ is open. 60.7% of boys get information about weight loss from television, while 41.3% of girls get it from all sorts of publications.; Both sexes said eating convenience food is the main reason to be obese. Most frequent disease is high blood pressure.; 30.0% of boys and 31.3% of girls were hypertensives. 6) 84.7% of boys and 78.0% of girls are awake to the seriousness of obesity from their families. 58.7% of boys and 66.0% of girls sometimes have meals with their families. For the boys, 30.0% of them eat fruit and 29.3% eat cookies while 37.3% of girls eat cookies for their snacks. Both 57.3% of boys and 40.0% of girls have a snack once a day and they drink soft drinks frequently. Both 32.0% of boys and 46.7% of girls have midnight meals 1-2times a week. 7) Both 45.3% of boys and 50.0% of girls suddenly gained their weight in the elementary school times. 30.0% of boys exercise 1 hour for a week, while 48.0% of girls don't exercise. For the exercise hour, both 53.3% of boys and 42.0% of girls exercise for 10-30 minutes a time. 59.7% of boys and 82.0% of girls strongly don't trust in the informations on weight loss. Both 74.0% of boys and 75.3% of girls think physical therapy is the most suitable way for obesity care.