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A Study on Dry Weight-Based Nutritional Deviations in Rice Foods for Normalization of Food Data  

Kim, Sang Cheol (전북대학교 지능로봇연구소)
Lee, Woon Yong ((주)지능로봇스튜디오)
Park, Woo Pung ((주)지능로봇스튜디오)
Yun, Ki Oh ((주)지능로봇스튜디오)
Kim, Jong Rin ((주)지능로봇스튜디오)
Publication Information
Smart Media Journal / v.11, no.7, 2022 , pp. 76-84 More about this Journal
Abstract
In Korea, where rice is the staple food, there are many cases in which the nutritional composition of food is different at the same weight, even though the same ingredients are used and the food or food name is the same. The cause is closely related to the moisture content of the food according to the cooking method and cooking process. In order to design a diet tailored to individual health and supply accurate calories and nutrients, a method of expressing food data that is not affected by the cooking process or cooking method is required. Usually, the same ingredients or foods show a lot of deviation from the nutritional components presented in the standard food database due to the difference in moisture content. For this reason, there are problems that increase the complexity of the food ingredient database and the difficulty in using it. As a method to improve these problems, we would like to propose a food data expression method based on dry weight. As an example of this, the characteristics of rice as a food material and changes in major nutritional components according to the change in moisture of various rice-processed foods made from rice were considered. In addition, as an example of how to normalize food data through this, the dry weight-based nutrition label of rice was presented.
Keywords
Food ingredients; Food processing; food nutrient; rice ingredient changes;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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