• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.267-273
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• 1994

To provide the effective application scheme and basic information of buckwheat (Fagopyrum esculentum Moench), buckwheat was germinated at 10$^{\circ}C$ for 7 days and 100 kernels weight, germination rate, root length, chemical composition and mineral contents were examined at 24 hour Intervals. During the germination period, the 100 kernels weight increased approximately 0.3g per day. The germination rate increased sharply after 2 days and the root length increased greatly after 4 days. The crude protein contents increased with germination time, whereas the carbohydrate contents decreased. The crude ash and fat contents did not differ significantly during the germination period. The Ca contents Increased for the 4th day of gemination, but gradually decreased afterwords. The Na contents increased in the initial stage of germination, but then gradually decreased. However, there were no significant change In the Mg, K. Fe. Mn and Zn contents.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.663-674
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• 2007

Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.745-754
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• 2011

To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, $160^{\circ}C$ of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at $2{\theta}=18-20^{\circ}$. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.

• Journal of Korean Home Economics Education Association
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• v.9 no.1
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• pp.83-94
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• 1997

The purpose of this study was to provide fundamental information for the determination on secondary Home Economics educations contents on food/nutrition. For this purpose, the Home Economics teachers’needs assessment was performed in view of three(technical, interpretive, emancipatory) systems of action. Questionnaire survey was performed. Among 564 questionnaires sent to Home Economics teachers of 396 secondary school selected by systemic random sampling 362 questionnaires were received and 335 questionnaires were analyzed for this study. As a statistical tool, SPSS/PC(sup)+ was used to analyze frequency, mean, standard deviation, T-test and ANOVA. The major findings in this study were as followings： 1. The most important system of action Home Economics teachers recognized on the contents of food/nutrition was interpretive action, followed by emancipatory action. Technical action was turned out to be the least important system of action. 2. Home Economics teachers recognized that the content of interpretive action was the most achieved action in the text book. The least achieved action was emancipatory action, and the middle was technical action. 3. The needs related to contents of emancipatory action was the highest, followed by interpretive action. The lowest needs was the contents related to technical action. 4. Home Economics teacher’s personal background and situation variables make no difference in the importance, achievement in the text book, and the needs of food/nutrition contents.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.29-36
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• 2011

The purpose of this study was to investigate the phytochemical contents and biological activities, including $\alpha$-glucosidase inhibitory activity and antioxidant activity, from the fruits of Elaeagnus multiflora using different solvent systems. The 50% ethanol extract of this species showed the most potent $\alpha$-glucosidase inibitory activity (88.5%) at a concentration of 1 mg/mL. Moreover, this extract also displayed the strongest antioxidant activity in each assay, showing 96.3% in DPPH scavenging activity, 98.2% in ABTS scavenging activity, and 2.5% in reducing power. The highest total phytochemical contents, including flavan-3-ols, phenolic acids, and flavonoids, were observed in the 50% ethanol extract. Interestingly, flavan-3-ols (3.150 mg/g) were detected at a significantly higher total content than those of phenolic acids (0.380 mg/g) and flavonoids (not detected). Additionally, the contents of individual phytochemicals showed remarkable differences, especially the epicatechin gallate (2.008 mg/g) and gallic acid (0.099 mg/g), which were the predominant constituents of each phytochemical type. Therefore, our results suggest that the 50% ethanol extract of E. multiflora fruits has strong biological activities, which are correlated with high phytochemical contents.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.509-512
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• 1998

Changes in the contents of stachyose and raffinose were determined during soybean fermentation. ${\alpha}$-Galactosidase activities were also monitored in soybean and its fermented products. The stachyose contents were 31.8239 mg/g of soybean, 4.2217 mg/g of Meju, and 2.1184 mg/g of Doenjang. The raffinose contents were 2.6914 mg/g of soybean, 1.7413 mg/g of Meju, and negligible of Doenjang. ${\alpha}$-Galactosidase activities was distinct in soybean and Meju. They were 14.5954 units/mg protein of soybean, 13.1489 units/mg protein of Meju, and 1.9157 units/mg protein of Doenjang. The results suggested that the decrease of stachyose and raffinose contents in fermented soy products were due to the ${\alpha}$-galactosidase activity.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.158-165
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• 2017

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.11-24
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• 2016

This study was conducted to analyze the nutrition education and diet contents presented in toddler picture books. The study was conducted from August to October 2015 and examined five of Korea's major online bookstores. Finally, we analyzed 296 books, and 67 books contained dietary life contents. The contents of nutrition education were mainly about eating an even diet and keeping good table manners. However, contents of specific, practical dietary guidelines were not included. Therefore, it is recommended to eat a variety of vegetable side dishes at every meal, eat on time and not eat salty, sweet and fatty foods. Most parenting styles on feeding practice for nutrition education were dictatorial. To make parenting styles more effective, the parents' style should be more desirable. In order to provide internal motivation for toddlers and have a positive education effect, teaching methods on eating using picture books should be presented in a positive way. Food often appearing in picture books were vegetables, but green leafy vegetables were hardly observed. Foods that frequently showed up in picture books were pastries, which reflect Westernized food culture.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.177-179
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• 1992

The theanine contents of commercial green teas manufactured by the different harves times(1st tea, 2nd tea and 3rd tea) and processes(steamed and parched teas) were determined by amino acid analyzer. There were remarkable differences in the theanine contents among teas of the different harvest times. The theanine content in 1st steamed green tea was 2235 mg% and one in 1st parched green tea was 2106 mg%. The theanine contents in 2nd, 3rd tea were gradually decreased. There were slight differences in the theanine contents among teas of the different process.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.68-75
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• 1986

The changes of dietary fiber and texture of radish Kimchi fermented at $17{\sim}20^{\circ}C$ were investigated. During the fermentation period, hardness and brittleness of radish Kimchi were decreased. The changes were more marked in the brittleness. But the contents of cellulose and hemicellulose were not changed considerably. The contents of AIS was decreased with fermentation. During the fermentation, hot soluble pectin was increased and protopection was decreased but the amount of changes was small. The texture of radish Kimchi was affected by contents of pectic subsrances, especially protopectin. The coefficient of correlation between hardness and protopectin contents was 0.85.(=r)