• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.147-160
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• 2022

The purpose of this study was to investigate in the residence and the income preference and purchase satisfaction of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males, and the number of consumers living in big cities was 53.0% and that of small & medium-sized cities was 47.0%. In their preference of bakery products, bakery products liked the most 'plain white bread'(56.5%), 'sandwich products'(26.0 %), 'naturally fermented bread and health bread'(24.5%), and 'cakes'(20.6%) and 'Bread and coffee, and beverages'(I7.2%) in order. In terms of income, they preferred 'naturally fermented bread and health bread' as income rose(p<0.001), and they preferred 'cakes'(p<0.001) and 'sandwich products'(0.001) as income went down. In bakery products satisfaction, bakery products were satisfied with its 'quality and taste'(M=3.76), 'freshness'(M=3.64), 'good quality of materials'(M=3.40), and 'functional products for sale'(M=3.31), and 'nutrients'(M=3.24) in order. In residential areas, both people in big cities in Seoul and small and medium sized cities considered the 'quality and taste'(p<0.05) and the 'freshness'(p<0.05) to be important.

• Journal of Nutrition and Health
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• v.9 no.2
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• pp.54-58
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• 1976

Inadequacy of riboflavin intake among Koreans had been pointed out repeatedly in most dietary and nutritional surveys in Korea. The consumption rate of dairy products has been increasing markedly in recent years. Milk and milk products are known to be a good source of the vitamin which can easily be destroyed by the sunlight. Total riboflavin content of the pasteurized and homogenized milk, both plain and flavored, and the milk products were measured by the Lumiflavin method. It ranged from $62.4{\mu}g$ riboflavin per 100g of homogenized milk to $195.9{\mu}g$ for vanilla flavored ice cream. In general milk products in the form of cream contained about three times as much riboflavin as plain milk. The rates of destruction of riboflavin in chocolate milk and white milk in clear glass bottle and in polyethylene pack were different when measured in 30 min intervals after exposure to bright sunlight for two hours. In the case of the plain milk, the riboflavin content decreased rapidly and remained only about a quarter of the initial value within an hour of the exposure period. The destruction rate slowed down after the first hour of the exposure and resulted about 90% destruction of riboflavin in two hours. The chocolate milk however exhibited a protective effects of the riboflavin from the sunlight. It retained 65% of the initial riboflavin after an hour of the exposure to sun and 55% ofter two hours. Two most widely used milk containers, clear glass bottle and polyethylene pack were about equally affected by the sunlight.

• Korean Journal of Organic Agriculture
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• v.29 no.4
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• pp.613-623
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• 2021

This study was conducted to investigate the effect of addition levels of coffee and green tea by products extract including polyphenols through hot water extraction on rumen fermentation. The treatment groups consisted of coffee extract (CO), green tea extract (GR) and mixed extract (MIX), and the addition level was 10 µL, 20 µL and 30 µL of three levels. The experiment consisted of a total of 10 experimental groups including the control group, and a full factorial design was used. The effect of polyphenol addition in coffee and green tea by-products was analyzed through main and interaction effect of statistical analysis. The total polyphenol content of the extracts was 106.15, 79.10 and 185.25 ㎍ GAE/g DM for coffee by-product, green tea by-product and mixture, respectively. Total gas production was significantly lower in the treatment groups than in the control (114.00 mL/gDM) (p<0.05). Methane emission tended to decrease as the polyphenol addition level increased. Moreover, the MIX showed the lowest methane emission when 30 µL was added (p<0.05). Volatile fatty acids showed a significant difference compared to the treatment group as a control (98.06 mM) (p<0.05), but there was no change according to the level of polyphenols. As a result of the main effect and interaction, it is thought that the effect on methane reduction and improvement of rumen fermentation in MIX20 can be expected. In a series of studies, the addition of 20 µL of a blended extract of coffee and green tea by-products is thought to reduce methane to levels that do not inhibit rumen fermentation.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.439-447
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• 2008

There is a limitation to estimate vitamin $B_{12}$ intake due to lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 ${\mu}g/100$ g and 0.69 ${\mu}g/100$ g of vitamin $B_{12}$, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 ${\mu}g/100$ g and 0.06-0.15 ${\mu}g/100$ g. Vitamin $B_{12}$ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin $B_{12}$ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 ${\mu}g$ vitamin $B_{12}$/100 mL, but vitamin $B_{12}$ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 ${\mu}g$ vitamin $B_{12}$/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin $B_{12}$ content was very high in some edible seaweeds such as laver (66.76 ${\mu}g/100$ g dry weight) and sea lettuce (84.74 ${\mu}g/100$ g dry weight), and it was 17.12 ${\mu}g/100$ g of dried small anchovy, 1.07 ${\mu}g/100$ g of whole egg, and 0.02 ${\mu}g/100$ g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin $B_{12}$ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin $B_{12}$ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin $B_{12}$ for vegetarians or Korean elderly on grain and vegetable based diet.