• Food Science of Animal Resources
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• v.42 no.3
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• pp.372-388
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• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.203-203
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• 2022

A new winter wheat(Triticum aestivum L.) cultivar "Hwanggeumal" was developed by the NICS(National Institute of Crop Science), RDA(Rular Dvelopment Administraion) in 2019. It was derived from a cross of the "Jokyoung//Kauz/Rayon" and "Jopoom" in 2008. It had advanced generation through bulk and pedigree method for seven years and designated line name "Jeonju398" after AYT(Advance Yield Trial) test for two years. And "Hwangeumal" was designated variety name after RYT(Regional Yield Trial) test in eight locations around Korea for two years from 2018 to 2019. Its heading date was April 19 and maturity date was May 31, which were similar to Jokyoung. "Hwanggeumal" had shorter plant height(75 cm) and spike length(7.1 cm), spikes per m²(699) and lower 1,000 grain weight(44.2 g) than "Jokyoung"(78 cm, 8.2 cm, 776, 46.6 g, respectively). "Hwanggeumal" was showed weak to winter hardiness and susceptible to powdery mildew but tolerance to PHS(Pre-harvest sprouting). The average grain yield in the AYT was 6.2 ton/ha, which were 10% more than "Jokyoung" And in the RYT was 5.1 ton/ha in upland and 4.4 ton/ha in paddy field, which were lower than "Jokyoung", respectively. "Hwanggeumal"s flour yield (71.4%) and flour lightness (91.82) showed similar to "Jokyung" and higher protein content (14.0%) and gluten content (10.3%) and SDS-sedimentation volume (60.3ml). These result showed that the "Hwanggeumal" dough strength of flour is strong than "Jokyung". "Hwanggeumal"s HMW-GS(High molecular weight gluten subunits) composition are Glu-D1 (5+10), Granule-bound starch synthase(GBSS) composition are Wx-A1 (a), Wx-B1 (b), Wx-D1 (a) and composition of Puroindolines are Pina-D1(a), Pinb-D1(b).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.2
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• pp.111-120
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• 2022

Improving flour quality is one of the major targets of wheat breeding programs. This study determined the optimum high-molecular-weight glutenin subunits (HMW-GS) to improve flour quality, and analyzed the correlation between agronomic and quality traits in Korea. A total of 180 wheat varieties, including 55 Korean and 125 foreign cultivars, carrying various Glu-1 alleles, were evaluated for their quality and agronomic traits. Results indicated that Glu-A1b, Glu-B1b, and Glu-D1f were the most prevailing alleles for each Glu-1 locus for Korean wheat cultivars. Korean wheat cultivars recorded shorter days to heading (DTH) and longer days to maturity (DTM) compared to foreign cultivars. In addition, an interaction effect was found between Glu-A1 and Glu-B1 alleles on several quality parameters. The combination of Glu-A1c and Glu-B1i showed a higher protein content, dry gluten content, and higher sodium dodecyl sulfate (SDS) sedimentation value than other Glu-A1×Glu-B1 combinations. Cultivars carrying Glu-A1a or Glu-A1b, Glu-B1i or Glu-B1al, and Glu-D1d for each Glu-1 locus exhibited a longer mixing time and stronger mixing tolerance. The DTM positively correlated with the protein content, gluten index and SDS sedimentation value. However, a negative correlation was observed between DTH and quality traits. Owing to the above results, this study suggests that an increase in the frequency of Glu-B1i or Glu-B1al, Glu-D1d coupled with a short DTH and long DTM could significantly improve wheat quality properties.

• Journal of Nutrition and Health
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• v.52 no.4
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• pp.383-398
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• 2019

Purpose: This study investigated an association between dietary quality and use of convenience foods at convenience stores among high school students. Methods: A total of 474 high school students (225 boys and 249 girls) residing in Incheon participated in this questionnaire survey in June 2018. The subjects were divided into three groups according to the frequency of consumption of convenience foods at convenience stores; less than once a week, 1 ~ 2 times a week, and more than 3 times a week. Dietary quality was assessed using a nutrient quotient for adolescents (NA-Q). Logistic regression was used to investigate an association between dietary quality and use of convenience foods at convenience stores among high school students. Results: For boys and girls, higher monthly allowance was significantly associated with the higher frequency of consumption of convenience foods at convenience stores, whereas school grade, mother's occupational status, family size, extracurricular study, and eating speed were not significantly associated with the frequency of consumption of convenience foods. Higher intake frequency of cookies or sweet and greasy bread, processed beverage, Ramyon, night-time snack, and street food was significantly associated with the higher frequency of consumption of convenience foods for boys or girls. Boys and girls, who had a higher frequency of consumption of convenience foods at convenience stores had significantly greater odds for being in the low grade of dietary quality, especially in the moderation factor. Conclusion: The students who used convenience stores more often appeared to have more monthly allowance and to consume undesirable foods more often. Higher frequency of using convenience foods at convenience stores among high school students was associated with lower dietary quality. These study results can support efforts to provide nutrition education programs and guidelines to students who frequently use convenience foods at convenience stores.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.179-184
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• 2005

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.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.478-484
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• 2010

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Journal of Mushroom
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• v.11 no.4
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• pp.303-307
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• 2013

The cultivation of Poria cocos on tree-stumps and logs, was first described at the beginning of the 13th century. Poria cocos has been used for medicinal purposes to treat physical and mental recuperation, promote diuresis, forgetfulness and physical weakening. The artificial cultivation techniques of P. cocos was reported in China in 1957. are reported. The basic study on morphological characteristics and artificial cultivation method of Poria cocos with pine tree log buried under ground were initiated by Rural Development Administration. To widen the utilization of harvested sclerotia of Poria cocos as new food stuffs, powder of the sclerotia were used for producing new soft drinks and supplemented to wheat flour to make functional bread. Last 30 years, the supply of P. cocos in Korea through cultivation could not meet the domestic demand, Korea collected P. cocos in the mountainous areas and also import the sclerotia from China. Since the domestic demand of the sclerotia in China increased, the price of imported sclerotia of P. cocos also increased. Recently, high-quality and high-yielding cultivation methods were developed in Gyeongbuk Agricultural Research and Extension Services (GARES). The new cultivation methods of P. cocos developed by GARES was to change traditional cultivation method from under ground to above ground cultivation house, and shortened cultivation period by half, and improved the quality of the sclerotia. Therefore, it is suggested that advanced new technology for production of sclerotia of P. cocos from under ground and above ground must be developed for fullfil the domestic demand of the sclerotia.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.873-880
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• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.