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http://dx.doi.org/10.9799/ksfan.2012.25.2.398

Investigation of Safety Children's Favorite Foods in the School Zone  

Jang, Jun-Hoe (Food Safety and Cleaning Team, Daedeok-gu District Office)
Jang, Min-Sun (Food Safety and Cleaning Team, Daedeok-gu District Office)
Cho, Kab-Yeon (Dept. of Food Nutrient and Cookery, Woosong Information College)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.2, 2012 , pp. 398-406 More about this Journal
Abstract
The acid value of the oil extracted from the three kinds of 15 fried foods ranged from 0.89 to 3.92, the peroxide value ranged 10.0~57.14 meg/kg. Among the samples, popcorn chicken contained the highest crude fat content, showing $6.64{\pm}0.26(%)$, while the french-fries showed $2.87{\pm}0.31(%)$, which was the lowest. The content of the trans fatty acid per 100 g of the foods were; the fried foods: 0.02~0.06 g. The french-fries contained the lowest saturated fatty acid per 100 g of the foods, showing 0.41~1.55 g, while the popcorn chicken showed the highest content, 1.16~3.43 g. The fried foods contained the highest linoleic acid content. Further, fried foods exhibited safe levels of trans fat content. The "School Zone", which sells snacks, candies, chocolates flow, was not detected in the saccharin. Cookies, candies, chocolate was not detected in the tar colors. Aerobic plate count were ranged from 0~4,700 cfu/g in cookies, Salmonella test came out negative.
Keywords
fried foods; trans fatty acid; saturated fatty acid; saccharin; tar colors; aerobic plate; Salmonella;
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Times Cited By KSCI : 5  (Citation Analysis)
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