Browse > Article

Evaluation of the Quality on Confectionary  

Park Geon-yong (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Hong Chae-kyu (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Cho Sung-ae (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Choi Young-hee (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Shin Young (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Han Sang-un (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Chough Nam-joon (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Publication Information
Journal of Food Hygiene and Safety / v.20, no.3, 2005 , pp. 179-184 More about this Journal
Abstract
This study was carried out to evaluate the quality of confectioneries among processed foods. Total samples were 3,716, and violative samples among them were 36. The snacks in confectioneries showed violative rate of $1.0\%$, and the traditional snack in snacks showed $8.4\%$. Violative items were acid value and peroxide value for the most part, so the fried snacks need to control the management hygienically. The nutrition ingredients were measured far carbohydrates, protein, fats, sodium and calories in bread. Indication values at packing were not suited to 18 of 20 breads on the indication criterion of ingredient. And nutrition ingredients were not indicated to breads of some company nevertheless be sure to indicated. The processed food should be managed thorough with regard indicated nutrition ingredient.
Keywords
fried snack; traditional snack; nutrition ingredient; indication criterion;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Akiyama, T. and Hayakawa, K.: Heat and moisture transfer and hygrophysical changes in elastoplastic hollow cylinderfood during drying. J. of Food Science, 65(2), 315-323 (2000)   DOI   ScienceOn
2 김욱희, 김을상, 유인실: 우리나라 가공식품의 칼슘강화 현 황에 관한 조사 연구. 한국식품영양과학회지, 31(1), 170-176 (2002)
3 정해랑: 영양성분 표시와 식품의 품질관리. 식품산업과 영 양, 3(2), 9-13 (1998)
4 Pernell, C.W., Luck, P.J., Foegeding, A.E. and Daubert, C.R.: Heat-induced changes in angel food cakes containing eggwhite protein or whey protein isolate. J. of Food Science, 67(8), 2945-2951 (2002)   DOI   ScienceOn
5 Kadan, R.S., Robinson, M.G., Thibodeaux, D.P. and Pepperman, A.B.: Texture and other physicochemical properties of whole rice bread. J. of Food Science, 66(7), 940-944 (2001)   DOI   ScienceOn
6 임현슬, 김향숙: 중등학교 여교사의 가공식품의 식품표시 이 용실태 및 영양표시에 대한 인식. 한국식품영양과학회지, 27(4), 765-774 (1998)
7 이강자, 이윤희: 식품영양표시 제도에 대한 소비자 인식 및 이용실태. 동아시아식생활학회지, 14(1), 54-63 (2004)
8 이용환, 금준석, 안용식, 김우정: 포장재질 및 탈산소재가 유 과가 품질특성에 미치는 영향. 한국식품과학회지, 33(6), 728-736 (2001)
9 식품의약품안전청: 식품안전관리지침 (2004)
10 Kim, Y.S., Strand, E., Dickmann, R. and Warthesen: Degradation of vitamin a palmitate in corn flakes during storage. J. of Food Science, 65(7), 1216-1219 (2000)   DOI   ScienceOn
11 김애정: 영양학적 평가를 통한 전통식품의 산업화(한과를 중심으로). 식품산업과 영양, 8(1), 57-63 (2003)
12 최영희, 윤은경, 강미영: 제조조건을 달리한 유과의 품질비 교. 동아시아식생활학회지, 10(1), 55-61 (2000)
13 윤진숙, 문광덕, 이호철: 대구지역 주부들의 농산물과 가공 식품 소비에 관한 인식: 한국식품영양과학회지, 27(3), 543-552 (1998)
14 Dakano, H., Naito, S., Ishida, N., Koizumi, M. and Kano, H.: Fermentation process and grain structure of baked breads from frozen dough using freeze-tolerant yeasts. J. of Food Science, 67(7), 2725-2733 (2002)   DOI   ScienceOn
15 김향회: 한과에 대한 주부들의 이용실태 및 기호도 조사. 동아시아식생활학회지, 12(4), 280-288 (2002)
16 이숙경, 백남현, 손종성: 강정에 관한 연구(I). 한국식품위 생안전성학회지, 15(4), 334-339 (2000)
17 Suknark, K., Lee, J., Eitenmiller, R.R. and Phillips, R.D.: Stability of Tocopherols and retinyl palmitate in snack extrudates. J. of Food Science, 66(6), 897-902 (2001)   DOI   ScienceOn
18 정복미, 김은실, 이기춘: 옥수수가루, 탈지콩가루 및 오징어 를 이용한 스낵제품의 물리화학적 특성연구. 한국식품영양 과학회지, 30(2), 292-298 (2001)
19 금준석, 이용환, 안용식, 김우정: 유과의 유통기간 연장을 위한 항산화제 첨가의 효과. 한국식품과학회지, 33(6), 720-727 (2001)
20 배종호, 우희섭, 최희진, 최청: 한국산 감잎가루를 첨가한 빵의 품질, 한국식품영양과학회지, 30(5), 882-887 (2001)