• Korean journal of food and cookery science
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• v.20 no.1
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• pp.42-48
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• 2004

The effect of xylitol on the Dongchimi fermentation was investigated by measuring the sensory, physicochemical and microbiological properties during fermentation of up to 30 days. Dongchimi with 0, 1, 2, 3 and 4％ w/v xylitol was fermented at 10$^{\circ}C$. The addition of 1％ xylitol gave the highest scores in terms of the overall acceptability, texture, ripeness, sweet taste and smell. During the fermentation, the total acidity increased, while the pH gradually decreased. The reducing sugars showed the highest content with the addition of 1％ xylitol. The vitamin C was increased in the early stage of fermentation, but reduced gradually after 5 days. The vitamin C content of the Dongchimi with 2％ xylitol addition was shown to be the highest. The total viable cells and lactic acid bacteria increased between 2 and 5 days of fermentation, but were gradually reduced thereafter. The numbers of lactic acid bacteria with 1％ xylitol addition were more numerous than with the other percentage additions. The current study showed that the application of 1％ xylitol to the fermentation of Dongchimi enhanced the sensory values of the fermented product.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.2
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• pp.51-56
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• 2019

The quality of 'Fuji' apple was analyzed the film thickness conditions and packed with functional MA film during 24 weeks storage at $0^{\circ}C$ to weight loss, hardness, acidity and SSC, decay ratio, and vitamin C. The weight loss of apple packed functional MA film was higher than that of contro.Value of the weight loss of apple packed in the control and functional MA filmswere 8.2% and 0.4-0.5%, respectively. The change of hardness and titratable acidity was also lower than that of control. The decay ratio of apple packed with functional MA films were 2.4~4.7%, but that of control was 6.8%. The decay ratio of apple was the lowest at 0.025mm functional MA film. Changes of vitamin C also was lower than that of control. Based on the results, we suggested that the functional MA film with 0.025mm thickness is desirable for keeping the quality of the 'Fuji' apple produced at Geochang, Korea.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.39-39
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• 2020

호박(Cucurbita spp.)은 박과 호박속 식물로 원산지는 열대 남아메리카로 추정되며 1년생 혹은 다년생 초본으로서 우리나라를 포함한 전 세계에서 널리 분포하고 있다. 호박은 비타민A와 비타민C가 풍부하고 이뇨작용 효과가 탁월해 피부를 좋게 하고 부기를 빼주는 것으로 보고되고 있다. 본 연구에서는 농업유전자원센터에서 보유한 호박속 자원의 내력과 형태적인 특성을 그룹화하여 자원 활용을 위한 기초자료를 제공하고자 하였다. 농업유전자원센터에서 보유한 호박속 등록자원은 총 5종(C.pepo, C. moschata, C.maxima, C.argyrosperma, C .ficifolia) 1,640자원으로 주요 원산지는 한국 589자원(35.9%), 미국 122자원(7.4%), 러시아 79자원(4.8%), 멕시코 49자원(4.2%), 터키 56자원(3.4%)이었으며 국내 원산의 경우 강원도에서 수집된 자원이 66자원으로 가장 많았다. 전체 1,640 자원 중 재래종은 733자원(44.7%)을 차지하였으며 다음으로는 육성품종이 133자원(8%)으로 많았다. 생장형이 조사 된 301자원 대부분이 덩굴성이며 준왜성 16자원, 왜성 14자원이 있었다. 호박은 과실 모양과 색, 잎 모양, 줄기 모양 등 생육 특성이 매우 다양하게 조사 되었으며 과경 등 몇 가지 특징은 완벽하지 않지만 종(species)을 구분하는 간이적인 지표로 사용되는 것으로 조사되었다. 흰가루병 저항성 자원은 조사 된 1,170 자원 중 우리나라 재래종인 참호박(IT104575)을 포함한 7자원이 조사되었다. 293개 자원의 과실당도는 2.2~15.4brix까지 다양했으며 당도 12brix 이상 자원은 IT200650을 포함하여 6자원이 조사되었다. 본 연구에서 조사된 호박속 자원의 내력 및 생육 특성은 육종소재의 기초 정보로서 이용되고 있으며 자원 내력정보의 보완, 형질과 기능성 물질 분석 등 추가적인 연구를 통해 연구소재의 기초 정보로서 활용의 가치가 더 커질 것으로 보인다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.945-954
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• 2006

The purpose of this study is to present basic data for an improvement of school foodservice by indentifying students' preference level for school meal menu and assessing students' nutrition intake. The subjects participated in this study were 544 high school students on 1st grade served by self-operated school foodservice in Daegu. The frequency analysis, t-test analysis, and correlation analysis were carried out for the data analysis using SPSS 12.0 program. Based on the results toward students' preference and serving frequency, the most frequently offered food was soup sorts and then followed by the categories of boiled rice, kimchi, broiled food and hard-boiled food. Boiled rice, rice with assorted vegetables, mandu soup, salad and braised beef rib were highly preferred to the students. Male students scored higher preference to the menu related with meats than female students. However, the students' preference and serving frequency on the menu were not correlated significantly in this study. A substantial correlation was found between the degree of preference and the rate of intake (p<0.01). It would be generalized that preferences to menu items strongly sffected the level of intake by students. The nutrient analysis of food intake revealed that both male and female students were not consuming sufficient level of calorie, calcium and vitamin $B_2$. In conclusion, the results indicate that the students' preference is a very important variable influencing the consumption level of meal as well as balanced nutrient intake by students served in school foodservice. Menu planning should be integrated into school foodservice management for quality control. As limited control of the menu may also negatively influence on the food leftovers and ecological issues, professionals related to the school foodservice including administers, educators and dieticians need to check up the students' preference regularly and reflect their perception on the menu planning to improve the quality of school foodservice. The nutrient intake currently provided through school foodservice should be also assessed more thoroughly. These data could be incorporated into continuous quality improvement and strategic planning in school foodservice.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.101-119
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• 2022

Purpose: This study examined the demographics, health status, dietary habits, energy, nutrient intake, and protein intake based on levels of inclusion of animal food among females in their 20s by using data from the 7th Korea National Health and Nutrition Examination Survey. Methods: The subjects (n = 912) were divided into 4 groups according to the frequency of animal foods consumed which were categorized as meat, seafood, eggs, and dairy products, or other animal-derived foods. Results: The subjects with a lower frequency of animal food intake ate out less frequently. As the frequency of animal food intake decreased, the total energy intake too decreased with higher carbohydrate and lower protein intake ratios. In the low frequency of animal food intake group, a higher proportion of subjects had energy intake below the estimated energy requirement and the intake of protein, vitamin B₁, vitamin B₂, niacin, calcium, phosphorus, and iron were below the estimated average requirements. The average protein intake was more than the recommended 45 g in all four groups. However, the lower the frequency of animal food intake, the higher the proportion of people having lower protein intake compared to the recommended intake of 0.91 g per kg body weight. It became apparent that people who do not consume animal foods at all did not meet the recommended levels of protein intake. Thus, people pursuing a vegan diet may be at risk of low protein intake. Conclusion: This study suggests that economic characteristics, dietary habits, energy, and nutrient intake are affected by the frequency of animal food consumed, or in other words, by the degree of vegetable-centered diet. Thus, this study would help improve the perception of vegetarianism, develop individualized dietary guidance and nutrition education programs for people practicing vegan or vegetarian diets to ensure that they have a balanced diet.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.394-404
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• 1994

본 실험은 1.5Kg 무게의 고기를 3가지 다른 내부온도(60$^{\circ}C$-rare, 70$^{\circ}C$-medium, 80$^{\circ}C$-well done)에 이르도록 3가지 다른 출력의 전자파(40%, 60%, 100%)로 조리시에 나타나는 고기의 조리조건(조리시간, 대기시간 및 대기시 상승온도)과 고거의 물리 화학적인 변화(수분, 단백질, 지방, vit $B_1$의 함량, 콜라겐의 용해도, 보수력, texture)를 관찰하였다. 각 처리구 간에 Kg당 조리시간은 유의적인 차이를 나타내었으나 대기시간은 유의적인 차이를 나타내지 않았다. 그러나 고기의 내부용도가 낮은 처리구일수록 긴 대기 시간이 요구되었다. 대기시 상승온도도 각 처리구 간에 유의적인 차이를 나타내지 않았으나 거의 모든 처리구에서 10도 이상의 상승온도가 관찰되었다. 고기의 내부온도가 상승할수록 조리시 중량손실도 증가되었고, 수분함량, 수분: 단백질의 비, 보수력, 비타민 $B_1$의 함량도 감소되었다. Texture를 측정한 항목들에서는 각 처리구간의 유의척인 차이를 나타내지 않았다. 콜라겐의 용해도는 각 처리구간에 유의적인 차이를 나타내지 않았으나 내부온도 60$^{\circ}C$와 70$^{\circ}C$ 처리구 사이의 용해도는 뚜렷한 증가가 관찰되었다.

• Journal of Nutrition and Health
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• v.31 no.3
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• pp.289-296
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• 1998

A large body of epidemiologic evidence suggests inverse relationships between ischemic heart disease and plasma vitamin C and E concentrations. Smokers have lower plasma concentrations of these vitamins than do nonsmokers. Smokers therefore need antioxidant vitamin supplementation . The purpose of study was to investigate the effect of antioxidant vitamin supplementation on blood composition in smoking college men. 24 subjects were divided into 3 groups of which were the vitamin C supplementation group(n=8), the vitamin E supplementation group(n=8), and the vitamin C+E supplementation group(n=8). The vitamin supplementation group consumed 500mg of ascorbic acid, the vitamin E supplementation group consumed 200IU of D-$\alpha$-tocopherol , and the vitamin C+E supplementation group consumed 500mg of ascorbic acid +200IU of D-$\alpha$-tocopherol for 4 weeks. We examined the blood compositions of the volunteers bofore and after vitamins were supplemented . The results obtained were as follows ; intakes of energy , carbohydrate , fat protein , vitamin C and vitamin E were not significantly affected by vitamin supplementation in all groups. Blood glucose concentrations were not significantly affected by vitamin supplementation in all groups. Concentrations of plasma uric acid and alkaline phosphatase activity were decreased significantly (p<0.05) with vitamin E supplementation. The results of this study show that antioxidant vitamin supplementation in smokers has a tendency to decrease coronary heart disease risk.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.263-269
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• 1998

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.

• 대한예방의학회:학술대회논문집
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• 2001.10a
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• pp.261-262
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• 2001

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.91-99
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• 1997

We have studied the major food sources of minerals and vitamin based on the data from the National Nutrition Survey in 1993. The most important food sources was anchovy for calcium, spinach for vitamin A, and kimchi for vitamin C. The primary source of iron, thiamin, riboflavin and niacin was rice. Number of foods providing 90% of individual nutrient intake were 54 items for calcium, 40 items for iron, 20 items for vitamin A, 25 items for thiamin, 29 items for riboflavin, 39 items for niacin and 18 items for vitamin C. Among regions, amount of nutrients from same foods(10 more important food source) didn't show any significant differences (p>0.05) in minerals and vitamins studied. Over all rice was found to be the most important sources of minerals and vitamins.