• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.809-817
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• 2011

This study was performed to determine the effects of hamburger patties added sea tangle powder and/or cooked rice on postprandial plasma glucose and lipid levels. Four patties were prepared; one control patty (C) and three experimental patties (L, LI, and LII). L was the patty with sea tangle powder substituted for 2.5% of meat while LI and LII were the patties with cooked rice containing sea tangle powder substituted for 25% and 50% of meat, respectively. Ten healthy women voluntarily participated in the clinical test. Plasma glucose and lipid levels were measured at 0, 30, 60, 90, 120, 180, and 240 minutes after consuming each of the four patties. After consuming L, LI, or LII, changes in area under curve (${\Delta}$-AUCs) of plasma glucose, triglyceride, total cholesterol, and LDL-cholesterol were significantly lower than that after consuming C. However, ${\Delta}$-AUCs of plasma HDL-cholesterol after consuming L, LI, or LII were significantly higher than that after consuming C. These results indicate that the patty substituted with 2.5% sea tangle powder for meat might improve blood glucose concentration, whereas patties substituted with cooked rice containing 25% or 50% sea tangle powder might ameliorate plasma lipid profiles.

• Food Science and Preservation
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• v.18 no.2
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• pp.191-198
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• 2011

This study was performed for development of Haetsun Bibimbam as local food and estimated nutritional value of Haetsun Bibimbam. Preference on Bibimbab materials of 503 subjects was surveyed to select ingredients of Haetsun Bibimbab except for Haetsun vegetables. As results of survey, soybean sprout, carrot, shiitake mushroom, and green pumpkin were selected as ingredients of Haetsun Bibimbab. Overall preference of Haetsun Bibimbab made by the ratio of 1:1 of selected ingredients : Haetsun vegetables and 1:1:1 of Acanthopanacis cortex : Kalopanax pictus : Aralia elata was the highest among the samples. As a results of nutritional estimation, total amount and calorie of Haetsun Bibimbab were 404 g and 463.7 kcal, respectively. It contained 16.48 g of protein. 13.99 g of fat, 75.93 g of carbohydrate and 3.1 g crude fiber. The mineral contents of Haetsun Bibimbab shows 91.11 mg of calcium, 133.91 mg of phosphorous, 2.66 mg of iron, 1.314.66 mg of sodium and 444.791 mg of potassium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.956-961
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• 2011

This study was conducted to evaluate the possible subacute toxicity of gamma-irradiated dried bibimbap. The dried bibimbap was irradiated at the dose of 30 kGy at room temperature. For the animal study, the male and female ICR mice (8 mice per group) had the diet with AIN39G as control and dried bibimbap 30 kGy irradiated and non-irradiated for three months. During the experimental period, the group with 30 kGy irradiated bibimbap did not show any changes in appearance, behavior, mortality, body weight, organ weight, and food consumption compared to the control. Also, all of the biochemical parameters were observed in the normal ranges. In histopathological examination including hematological and serum biochemical analyses, there were no significant differences among the control and 30 kGy irradiated dried bibimbap groups. These results indicate that irradiation of bibimbap up to 30 kGy did not cause any toxic effects and could be applied for the development of safe ready-to-cook food.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.908-914
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• 2007

Sasa borealis (bamboo) is a perennial medicinal plant and its leaves are utilized widely in Korea. In this study, effects of bamboo leaves (Sasa borealis) extract on the physical, textural, and sensory characteristics of cooked rice were examined. Four kinds of cooked rice were prepared with 0.0% (control), 0.2%, 0.3% or 0.4% of the extract (w/w). Moisture content of the cooked rice decreased with increasing amounts of extract. Color of the cooked rice was darkened gradually with increasing amounts of extract and appeared yellowish-brown. Among the four textural properties, only hardness increased significantly by the addition of the extract. Sensory evaluation was significantly different in terms of unique rice flavor, bamboo flavor, color, unique rice taste, bamboo taste, viscosity, hardness, adhesiveness, and coarseness among the control group and the group with 0.2%, 0.3%, and 0.4% of the extract; however, overall acceptancy was not significantly different among the four groups. In conclusion, concerning overall sensory evaluation, cooked rice with 0.2% bamboo leaves (Sasa borealis) extract showed the best result.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.169-180
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• 2009

Nowadays the pursuit of health among people leads to the unceasing pursuit of healthy dishes. Although many kinds of ingredients which are not fatty are used in Korean dishes, Korean dishes has not been approved as healthy ones in foreign countries yet. This study considers the recognition of Korean dishes and Bibimbap. 299 Chinese students in Shenyang, China took part in this investigation. The results of this study state that 25 percent of respondents do not like Korean dishes while 27 percent of respondents do not like Bibimbap. And the respondents who dislike Korean dishes cite the reasons of its 'bad taste' and 'bad looks'. That is, in order to increase the popularity of Bibimbap and make Korean dishes as a domestic diet culture in China, we should know about the tastes and kinds of dishes that Chinese people like. Also, we should consider the reasons why Chinese people like and do not like, and then develop Bibimbap to make the majority of Chinese people like it.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.29-34
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• 2019

In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at $90-100^{\circ}C$, and then, the rice was aged at $0-10^{\circ}C$, frozen at $-20^{\circ}C$, and dried at low temperatures with 5 m/s wind speed at $1-20^{\circ}C$ and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.125-134
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• 1999

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 502 students using Yeungnam University cafeteria, and illustrates the students' use and perception for the reduction of food waste. Its results can be summarized as follows: 57.2 percent of the total users use the university cafeteria every day, also 77.1 percent of the students preferred Korean style dish. Female students left more food waste than male students, and the most leaving food was stews than the other types of foods. The most favorite stew and side dish turned out tc be Yukgaejang and Bulgogi respectively, also they preferred Kimchibokkumbab. But they disliked Baechuguk, Sungiguk, salted fish and fishes. The perception of female users on the reduction of food waste was lower than that of male users, but they were concerned about on the reduction and recycling of food waste. Also the best method of food waste treatment recognized by students were utilizing the waste food as fertilizer or fodder for animals.

• Journal of Nutrition and Health
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• v.54 no.1
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• pp.23-38
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• 2021

Purpose: This study was undertaken to evaluate the health, nutritional status and metabolic syndrome risk according to the dietary pattern of adult single-person households, using information obtained from the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: Data were collected from the 2013-2016 KNHANES, of adults aged 19-64 years, belonging to single-person households. Based on cluster analysis, the dietary patterns of subjects were classified into three groups. The dietary behavior factors, health-related factors, nutritional status, and prevalence of metabolic syndrome obtained from KNHANES questionnaires were compared according to the individual dietary pattern. The nutrient intake data of the subjects were calculated using the semi-food frequency questionnaire. Moreover, blood and physical measurement data of the subjects were analyzed to obtain the prevalence of metabolic syndromes. Results: The major dietary intakes of subjects were classified as 'Rice and kimchi', 'Mixed', and 'Milk·dairy products and fruits' patterns. Characteristics of subjects based on their dietary pattern, gender, age, and education level were significantly different. The 'Milk and fruits' pattern showed low frequency of skipping breakfast and eating out, and had higher intake of dietary supplements. Frequency of alcohol intake and smoking rates were highest in the 'Mixed' pattern. Maximum nutrient intake of fat, vitamin A, riboflavin, vitamin C, niacin, calcium, phosphorus, and potassium was obtained in the 'Milk·dairy products and fruits' pattern. According to dietary patterns adjusted for age and gender, the risk of metabolic syndrome was 0.380 times lower in the 'Milk·dairy products and fruit' pattern than in the 'Rice and kimchi' pattern. However, when adjusted for other confounding factors, no significant difference was obtained between dietary patterns for metabolic syndrome risk. Conclusion: These results indicate that the health and nutritional status of a single-person household is possibly affected by the dietary intake of subjects.

• KAPE Magazine
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• s.243
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• pp.16-17
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• 2016