• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.250-256
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• 2013

We investigated noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme) for their functional properties, including total phenol, flavonoid contents, electron donating abilities, and nitrite scavenging abilities. The percentage of total phenolic compounds in turmeric, purple sweet potato, and seaweed noodles were 2.40, 2.47, and 1.27%, respectively, whereas the percentage of total flavonoid contents were 0.55, 0.92, 0.74%, respectively. Results showed that purple sweet potato noodles had the highest amount of phenolic compounds and flavonoids compared to the other types of noodles. The electron donating abilities of the turmeric, purple sweet potato, and seaweed noodles were 4.72, 4.11, and 3.11 at 1,000 ppm respectively. The nitrite scavenging abilities of the turmeric, purple sweet potato, and seaweed noodles were 75.93, 79.81, and 73.51% at pH 1.2, respectively. Purple sweet potato noodles had the highest nitrite scavenging abilities, with an effect better than BHT and ascorbic acid. The ferrous ion chelating effect of turmeric, purple sweet potato, and seaweed noodles were 12.17, 13.63, and 42.12%. All of the experimental results showed good anti-oxidative activity; thus rice noodles supplemented with turmeric, purple sweet potato, or seaweed, have good functional effects for human beings.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.465-479
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• 2000

The ${\ulcorner}$Ganpyun Chosun Yori-Jebup${\lrcorner}$, was written in Korean in 1934 The analytical results on this book were as follows :1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32materials, 3 kinds of Jut with 4 materials. 8 kinds of Jang with 25 materials and 1 kind of Cho with4 materials.2. There were 47 kinds of DDug(Korean rice cake) with 38 materials.3. Hangwa included Yumilgwa, Suksilgwa, Kangiung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials. 4 kinds of(Suksilgwa with 7 materials, 6 kinds of Kangjung with 10materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials.4. Korean Beverage included Hwachae and Cha(Korean Tea) . There were 12 kinds of Hwachae with 39materials and 4 kinds of Cha(Korean tea) with S materials.5. Nambi and Sot were used as utensil.6. The measuring units were 'mal', 'sul', 'doi', 'hob', 'ryang', 'geun', 'pun' etc. The foods were prepared frequently by "shaking" and heated by "steaming" .uot;steaming" .ot; .

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.83-94
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• 1992

As the result of the research on the manufacturing procedure of Sogog-ju in the classical literature(35 kinds), it was found that Sogog-ju is usually brewed on the first Boar day of January and Sogog-ju base is added to it in about 7days and then the fermentation of Sogog-ju comes to end in about 21 days. The material grains out of 48 items, used in the first step of brewing Sogog-ju, are nonglutnous rice 47 items(98%), flour 20items(42%), somnuruk 9 items(19%) out of nuruk (fermenter) 48 items (100%) and nuruk water 5 items(17%), and flour 3 items(6%) are used, but fermenter nuruk is not used. When the grains are used in the first step of brewing, they are usually in the form of gruel and rice cake, and in the second step of brewing, they are usually made into steam water soaked rice. Nuruk, Which is largely used in the first step, is usually put after the processed grains get cold, but in the second step of brewing, it may be put into the still warm grains. There are hardly any cases when nuruk is used in conspicously small quantity.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.122-129
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• 2003

This study was carried out in order to investigate the dextran formation and the internal structure of the chitosan-oligisaccharide(COS) Jeung-Pyun during the fermentation. To develop a functional Jeung-Pyun, COS was added to the rice at the level of 0, 2, 4, and 6% to the 2-hour-soaked rice. The pH, dextran and reducing sugar contents of COS batter, specific volume and the internal structure of COS were analyzed as a function of fermentation time. The specific volume of COS peaked at the 3 hour fermentation. The pH values of COS batters reduced with the fermentation time. The dextran content of the control batters peaked at the 7 hour fermentation. In contrast, the dextran contents of COS batters reduced up to 7th hour of fermentation, and then increased slowly until 20th hour of the fermentation process. From the air pore size and distribution of COS observed by SEM, the COS fermented fur 3 hour was judged as the best. It was concluded that COS prevented the fermation of dextran at the early stage of fermentation process.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.2
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• pp.162-170
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• 1998

The dose response effects of different levels of wheat barn (WB) supplementation to a rice straw based diet has been studied in growing native (Bos indicus) bulls of Bangladesh. Twelve bulls of $266{\pm}29.6kg$ live weight and $32{\pm}9.5$ months old were given either of three diets of ad libitum untreated rice straw alone (T1) or straw supplemented with 2 (T2) or 3 (T3) kg WB. Besides, the experimental animals also received a mineral mixture. In 4 weeks, data were recorded on the intake, digestibility, microbial N (MN) yield, N balance (NB) and growth rate (GR). In the three diets, WB was 0 (T1), 29.6 (T2) and 42 (T3) percent of the total DM intake. With the increasing levels of WB supplementation, the total DM and OM intake increased, but the straw intake decreased linearly. WB supplementation increased the digestibilities of DM, OM and N but had no effect on ADF digestibility. The urinary purine derivative excretion and hence the MN yield increased with WB supplementation. The total MN yield were 7.26 and 35 g/d respectively for 0.2 and 3 kg WB supplementation. However, the efficiency of MN yield was highest (13 g/kg DOMR) at 2 kg WB level. Despite the increase DOM intake, the dietary ME content remain below 6 MJ/kg DM even at 3 kg WB supplementation. The NB were -84,467 and 1,620 mg/kg $W^{0.75}/d$ which were reflected on the GR of -186,346 and 554 g/d for 0, 2 and 3 kg WB supplementation respectively. Depending on the cost effectiveness, on an untreated rice straw diet, WB may be supplemented by up to 3 kg/d (42% of the diet) or more. However, if the maximum utilization of roughage is the main concern, the optimum WB level would probably be around 2 kg (30% of the diet) daily.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.948-955
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• 2011

The purpose of this study was to investigate middle school boys' and their parents' preference on menu types of school breakfast. School breakfast was served at a boys' middle school in Gyeonggi-do, Korea for 7 weeks. Ten types of convenient menus, including steamed rice, rice porridge, rice cake, bread, or cereal, were served to 200 students free of charge. After the service period ended, questionnaires were distributed to the students and their parents. Usable questionnaires were returned by 142 (71%) students and 124 (62%) parents. About two-thirds (66%) of the students and about half (51%) of the parents preferred convenient menus to traditional menus as school breakfast. The students were the most highly satisfied with the menu type including hot dog buns whereas the parents regarded these as neither appropriate nor inappropriate as school breakfast. Overall, the menu types including steamed rice such as Kimbap or rice balls were highly ranked in terms of the students' level of satisfaction as well as the parents' level of appropriateness evaluation. About 20% of the students and 50% of the parents expressed intention to eat or make their children eat school breakfast even if payment is required. Over two-thirds of both the students (70%) and parents (68%) responded that less than 1,500 won per meal would be the appropriate price of school breakfast. The results of this study show that convenient menus could be considered as alternatives to traditional menus in school breakfast service, although additional efforts are necessary to develop such menus to satisfy both the students and their parents.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.417-429
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• 2001

The purpose of this study is to investigate university students' eating habits during special occasions and the willingness to pass on traditions of cooking certain dishes on special occasions to the next generation. The procedure of this study included a questionnaire to collect data for this study. The results are summarized as fellows: there were 689 participants. 314 male and 375 female. Most participants were nuclear families(84.5%), Practicing cooking traditions during the special occasions at home on New year's day. Chusuk, Ceremony of a forefather's death, the 15th of the first month. and Winter solstice exceeded 70% of households. In every event, most persons who make the food during the special events at home are mothers. Furthermore, most persons who teach the cooking method are mothers. too. Most foods which were taken In the annual events generally were as fellows : rice cake soup on New Year's Day. boiled rice admixed with four other staple cereals on the 15th of the first month, half-moon-shaped rice cake on Chusuk. a rice-and-mugwort cake on Buddha's birthday, rice and adzuki-bean on the winter solstice and cake on Christmas and wedding anniversary. The results of the survey of perception of food traditions during the special events was as follows ; ‘annual events helped peoples to make relationships with family and relatives deeper’ showed the highest agreement. The willingness to pass on traditional foods for the special days showed the highest agreement on New Year's Day and Chusuk, followed by Ceremony of a forefather's death. the 15th of the first month, and finally the winter solstice.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.429-437
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• 2006

The quality of Jeung-pyun made with frozen rice batter was evaluated according to variations in the freezing temperature of the batter. The physicochemical sensory and rheological characteristics of Jeung-pyun were analyzed. The rice batter was stored at -20$^{\circ}C$, -40$^{\circ}C$, and -70$^{\circ}C$ for up to 4 weeks. Statistical data analysis was completed using the SAS program. The pH, and brix percentage of Jeung-pyun batter decreased during the fermentation. In carbon dioxide evolution during fermentation, the levels of the sample stored at -40$^{\circ}C$:, and -70$^{\circ}C$ for 3$\sim$4 weeks were significantly higher than that of the sample stored at -20$^{\circ}C$. The Jeung-pyun moisture content was not significantly affected by freezing temperature or storage times. Specific volume of Jeung-pyun made with rice batter stored at -40$^{\circ}C$, and -70$^{\circ}C$ for 4 weeks was significantly higher than that stored at -20$^{\circ}C$. In sensory evaluation of the stored sample for 4 weeks, the overall quality of Jeung-pyun was not significantly different between with the control and the -20$^{\circ}C$ sample, and between the control and the -40$^{\circ}C$ sample. Among the rheological properties measured with a rheometer on Jeung-pyun made with batter stored sample for 4 weeks at -20$^{\circ}C$, -40$^{\circ}C$ and unfrozen batter, the hardness was increased over the storage time, but the difference was not significant. In conclusion, the most suitable freezing temperature of the rice batter for the manufacture of Jeung-pyun was proposed to be -40$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.270-276
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• 2008

The purpose of the present study was to investigate the effects of exogenous non-starch polysaccharides (NSP) enzymes on performance, intestinal content viscosity and digestive enzyme activities of growing pigs fed a rough rice-based diet. A total of 60 crossbred barrows with an initial body weight of 35.16 kg (SD = 0.82) were blocked by body weight and randomly assigned to two treatments with three replications. Each group was fed the diet based on rice with or without exogenous NSP enzymes (2 g/kg of diet). During the 70 days of the feeding trial, all pigs were given free access to feed and water. At the end of the feeding trial, six pigs from each treatment were randomly selected and slaughtered to collect intestinal digesta, intestinal mucosa, and pancreas. The addition of NSP enzymes improved average daily gain (p<0.05) and feed:gain (p<0.05), and decreased viscosity of digesta in the jejunum (p<0.001) and ileum (p<0.01) of pigs. The supplementation of NSP enzymes increased activities of protease (p<0.01), trypsin (p<0.01) and ${\alpha}$-amylase (p<0.05) in duodenal contents. However, digestive enzymes in the pancreas, jejunal and ileal mucosa were unaffected by the supplemental NSP enzymes (p>0.10). The results indicate that the addition of NSP enzymes to rough rice-based diets improved performance of pigs, reduced viscosity and increased digestive activity in the small intestine.