• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.37-43
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• 2010

This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varieties. As for the chemical properties of fried brown rice, phenolic compounds increased by the frying treatment. The component of aroma after the frying treatment, it showed that aldehydes sorts of benzaldehyde, phenylmethanal had the highest content. The content of vitamin B group during parboiling treatment and frying treatment decreased as a whole than the non-treatment brown rice. The higher the content of amylose was, the more the content of vitamin $B_2$ increased. The higher the content of amylose was, the more the content of vitamin $B_6$ and mineral contents decreased. The component of mineral during frying treatment, it showed that Mg had the highest content. The higher the content of amylose increased, the more the blue value increased. The 2,2-diphenyl-$\beta$-picryl-hydrazyl (DPPH) after the frying treatment was relatively increased.

• Atmosphere
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• v.21 no.1
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• pp.123-130
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• 2011

In this study, we have analyzed the radiative characteristics of erythemal ultraviolet-B (EUV-B from 1999 to 2005) over the Korean Peninsula. EUV-B measured at Gangneung, Anmyondo, Mokpo, and Gosan represents the measurements from clean areas and that at Seoul represents from a polluted area. The magnitudes of EUV-B increase in proportion to the latitudinal decrease. Monthly mean variation of EUV-B at noon shows the maximum value of $158.5mWm^{-2}$ in August and the minimum value of $36.4mWm^{-2}$ in December in the clean areas. Seasonal mean diurnal variation of EUV-B shows a peak around noon (12:00 ~ 13:00 hr) and its intensity varies along with a season in order of summer > spring > fall > winter. The maximum value of $56.4mWm^{-2}$ in summer is three times higher than that in winter ($14.3mWm^{-2}$). The value of EUV-B in the polluted area is lower than that in the clean areas, resulting from the effects of the blocking, reflection, and scattering of EUV-B due to high concentrations of PM10. UV-B is an essential element to synthesize vitamin D in human body. 200 IU(International Unite) of vitamin D can be formed by an exposure of 6-10% of body surface area to 0.5 MED(Minimal Erythemal Dose). In order to form vitamin D, the calculated exposure times to EUV-B are 15 min. in spring, 12 min. in summer, 18 min. in fall, and 37 min. in winter for the clean areas and 16, 16, 24, and 37 min. for the polluted area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1369-1379
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• 1999

To assess the food habits, nutrient intake and diet quality of preschool children aged 1 to 6 in Pusan by their meals and snacks, dietary survey was conducted with 176 subjects by a questionnaire and 24hr recall method. 63.1% of the subjects often skipped meals and 72.1% of those skipped breakfast in the main. 94.5% had snacks over once per day. The mean energy intake was 1406.4kcal, with 57.7% of energy intake being supplied by carbohydrate, 13.7% by protein, 28.6% by fat. 54.9%, 71.7% and 26.5% of intakes of protein, calcium and iron were supplied respectively by animal food. Most of iron intake came from plant origin. The percent of calcium intake from animal origin was low significantly in a group aged 4 to 6(p<0.05). The mean intakes of calcium, iron and niacin of total subjects were below Recommended Dietary Allo wance(RDA) for Koreans. The mean intakes of iron and niacin of a group aged 1 to 3 were below RDA as well as those of energy, caicium, vitamin B2 and niacin of the group aged 4 to 6. For calcium, iron, vitamin A, niacin and vitamin C, proportions of subjects with intake levels less than 75% of RDA were all over 36%. For most nutrients, proportions of subjects with intake levels less than 75% of RDA were higher in the group aged 4 to 6 than in the group aged 1 to 3. Nutrient adequacy ratios(NAR) were the lowest in iron in case of the group aged 1 to 3 and in calcium in case of the group aged 4 to 6. NAR of iron increased and that of vitamin B2 decreased significantly along increase age(p<0.05). The mean adequacy ratios(MAR) were 0.82 for total subjects, 0.83 for the group aged 1 to 3 and 0.80 for the group aged 4 to 6. The indexes of nutritional quality(INQ) of calcium, iron and niacin of the group aged 1 to 3 were below 1 as well as those of calcium, vitamin B2 and niacin of the group aged 4 to 6. Both of the age groups received 31.6~59.0% of daily intakes of energy, fat, calcium, phosphrous, vitamin B2 and vitamin C from snacks. So snacks clearly play an important role in dietary intake. Both of the NARs of most nutrients and MAR were higher in snacks than in three meals. The INQs of calcium and iron from three meals and those of iron, vitamin A, vitamin B1 and niacin from snacks of the group aged 1 to 3 were all below 1. The INQs of calcium and vitamin B2 from three meals and those of vitamin A and niacin from snacks of the group aged 4 to 6 were all below 1. In conclusion, nutritional characteristics were different between the two age groups. More attention should be paid to improve adequacy of nutrient intake through meals. And dietary management for snacks is needed especially in the group aged 1 to 3.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.13-20
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• 1982

The primary purpose of this research paper is to study the nutrition intake status of primary school children and their physique index. Three hundred and ten children of 4th grade, 10 years old, 4 school class in Junbuk province had been selected. Calorie and nutrients were found to be below the recommended level, especially in calcium an vitamin $B_2$. Animal-protein intake averaged about 33% of total protein intake. Total calorie intake were composed of 84% from carbohydrate, 5% from fat and 11% from protein in the case of boys. The girls were 83%, 6%, 11%, respectively. The staple of lunch-boxes for boys supplied 84% of RDA in calorie, 66%, in total-protein 38%, calcium, 32%, Iron, 56%, vitamin $B_1$, 37%, vitamin $B_2$ and 63%, in niacin for girls were 82%, 52%, 28%, 37%, 39%, 37%, 51% respectively.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.301-305
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• 2003

This study was conducted to develop an HPLC method for determining vitamin B$_{12}$ in fortified foods which has typically been determined by microbiological assays according to AOAC and Korean Food Code approved methods. Vitamin B$_{12}$ (cyanocobalamin) was determined by reversed-phase HPLC with a triple column and UV/VIS dectector (550 nm) using the column switching technique after extraction with 5 mM potassium phosphate solution by sonication without a clean-up procedure. The recovery of spiked samples and limit of detection (LOD) by HPLC were 78.6 ∼107.5 % and 2 ppb ($\mu\textrm{g}$/kg), respectively. The LOD of the microbiological assay (MBA) was much lower than that of HPLC. The concentrations of vitamin B$_{12}$ analyzed in all tested samples (n=12) confirmed compliance with declared label claims. The range of recovery ratio by the HPLC method when compared to the microbiological assay was 76.2 ∼140.0 %. There was not significant difference between the HPLC and MBA methods (p < 0.01) with r=0.9791 and linear regression y=0.9923x-0.04. The HPLC method for determining vitamin B$_{12}$ using the column-switching technique appears to be suitable for determining vitamin B$_{12}$ concentrations above 1 $\mu\textrm{g}$/100 g in fortified foods.ied foods.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.251-262
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• 2011

The preference for maesengee sauce was investigated by developing 3 types of maesengee sauces. Through the comparative analysis of the developed maesangee sauces, the study aimed to develop maesangee sauce as a health functional food and to activate the local economy by the development of maesangee sauce as the processed food in the future. For the composition analysis of maesangee, the maesangee that was purchased from Gangjin-gun in July, 2009 was used as a base material. Based on the investigation results of preference for maesangee sauces, the following 3 types of maesangee sauces including maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce were developed. By performing the comparative analysis of preference for the developed maesangee sauce types, this study aimed to put perfection in the research. The sample product of the developed maesangee sauce was used for the questionnaire survey for 42 students attending culinary colleges located in Gwangju from November 9, 2009 to November 16, 2009. For the statistical analysis, frequency analysis was used. The composition analysis result of maesangee revealed the presence of p(227.98mg/100g), Ca(58.32mg/100g) and Fe(7.8mg/100g), No detection of Vitamin A($0{\mu}gRE$/100g), Vitamin $B_1$(0.0837mg/100g), Vitamin $B_2$(0.0641mg/100g), Vitamin B6(0.0261mg/100g), Vitamin C(19.9877mg/100g), Vitamin E(0.3677mgaTF/100g), Vitamin K($7.2079{\mu}g$/100g), and Niacin(1.5057mgaNF/100g). Based upon the questionnaire survey results, the sample product development of maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce was achieved along with their preparation methods.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.173-178
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• 2002

Fresh Shiitake mushrooms were irradiated by UV-B or dried by using hot air to increase the vitamin D$_2$content. Vitamin D$_2$content was determined by high-performance liquid chromatography Irradiating the inside of the mushroom cap was more effective in increasing vitamin D$_2$content than irradiating the outside of the mushroom cap. Irradiation of UV-B at 0, 2.5, 5.0, 7.5 and 10 J/㎠ increased the content of vitamin D$_2$in the mushroom to 21.51, 120.78, 144.38, 168.08, and 187.69 $\mu\textrm{g}$/g, respectively. Vitamin D$_2$content of Shiitake mushrooms with irradiation of 10 J/㎠ decreased from 187.69 to 98.78 $\mu\textrm{g}$/g by 6 hours of hot-air drying. When three kinds of drying method (UV-B irradiation followed by hot-air drying, hot-air drying, and sunlight drying) were compared, the combination of UV-B irradiation and hot-air drying was the most effective in terms of increasine the vitamin D$_2$content in the mushroom.

• Korean Journal of Community Nutrition
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• v.7 no.4
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• pp.516-526
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• 2002

The purpose of this study was to investigate the food habits, nutrient intake, and disease distribution in the elderly (aged over 65 years). The correlation of diseases with anthropometric measurements and nutrients was investigated. The correlation of blood parameters with anthropometric measurements and nutrient intake was also studied. The results are as follow: 1) Most elderly men (68.6%) and women (81.6%) had more than three diseases. The food habits of the elderly women were worse than those of the men. Their intake of protein, calcium, iron, vitamin A, and vitamin $B_2$ were lower than the RDA for those particular nutrients.2) The incidence of gastritis (51.2%) , fatty liver (46.4%) , and hypertension (45.2%) were the highest among elderly men and women. 3) Anemia was negatively correlated with body weight. Hypercholesterolemia was positively correlated with body fat and negatively correlated with intake of calcium, vitamin A, and vitamin $B_2$ . Hypertension was negatively correlated with alcohol consumption. 4) Blood total cholesterol concentration was positively correlated with percent ideal body weight (% IBW) . Blood hemoglobin level was positively correlated with Body Mass Index (BMI) . Systolic and diastolic blood pressure were positively correlated with % IBW and BMI. Blood cholesterol concentration was negatively correlated with the intake of iron, vitamin A, vitamin $B_2$, and cholesterol, and positively correlated with the consumption of alcohol. Blood hemoglobin level was positively correlated with the intake of total calories, carbohydrates, fat, protein, iron, vitamin $B_2$, phosphorus, cholesterol, salt, and alcohol.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.41-44
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• 1980

The model compounds of Vitamin $B_1$ 3-benzyl-4-methylthiazolium bromide, (1), 3, 4-dimethylthiazolium iodide (2) and 2-($\alpha$-hydroxyethyl)-3-benzyl-4-methylthiazolium bromide (3) were prepared by the organic synthesis. Colorimetric determination with phosphotungstic acid showed an increase of $1.1{\sim}1.2$ folds with compound (1) and $1.5{\sim}1.9$ folds with compound (3) when readings were carried out after an overnight, compared with immediate readings. Colorimetry with 2.6-dibromoquinone chloroimide yielded the compound (1) being $2.2{\sim}2.5$ folds higher than the compound (3). The half wave potentials and diffusion currents of anodic and cathodic waves of polarography with the same concentration of the compounds (1), (2) and (3) also resulted in different values of their waves. Therefore, it was a firm conclusion that any values obtained from quantitative analysis with this model compounds (1), (2) and (3) were not directly applicable to those of $B_1$.