• 한국식품과학회지
• /
• 제31권2호
• /
• pp.380-384
• /
• 1999

멸치를 이용한 팽화스낵제품을 개발하고자 부원료의 혼합비율, 팽화스낵 반데기의 적정수분함량, 튀김 조건 등 제조조건과 팽화제품의 단분자층 수분함량을 조사하였다. 멸치팽화스낵은 멸치육을 chopping하여 다시 colloid mill로 미분쇄한 다음 밀가루, 전분등 부원료와 식염과 양파를 혼합한 후에 압연하여 일정한 크기로 자른다음 건조, 기름튀김하여 제조하였다. 부원료의 배합은 멸치육에 밀가루를 동량으로 혼합한 경우 팽화율과 관능적 기호도가 가장 우수하였다. 반데기의 수분함량이 6.4%인 경우 제품의 팽화율이 최대치를 나타내었으며 $200^{\circ}C$의 대두유에서 14초간 튀김하였을 때 조직감이 가장 우수하였으며 제품의 단분자층 수분함량은 2.77%로 나타났다.

• Preventive Nutrition and Food Science
• /
• 제7권3호
• /
• pp.255-260
• /
• 2002

Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to rapidly become rancid, presenting difficult challenges for commercial distribution. In this study, an-tioxidant activities of green tea extracts (GTE) were evaluated in Yukwa fried in soybean oil (SBO), rice bran oil (RBO) and winterized rice bran oil (WRBO) during storage at 4$0^{\circ}C$ for 12 weeks. Lipid oxidation of Yukwa was determined by acid value (AV), peroxide value (POV), p-anisidine value(AnV), totox value and sensory evaluation. The addition of GTE to the oils reduced the increases in AV, POV, AnV, and totox. Totox increased most vapidly in Yukwa fried in SBO, fellowed by RBO>WRBO>SBO+200 ppm GTE>RBO+200 ppm GTE > WRBO + 200 ppm GTE (p<0.05). Sensory evaluation revealed that the addition of 200 ppm GTE delays rancidity in Yukwa by 7~8 weeks; providing compelling evidence that GTE is an effective antioxidant for Yukwa.

• 한국가정과학회지
• /
• 제7권4호
• /
• pp.5-23
• /
• 2004

This study was done to provide basic information for nutrition education and meal planning preference, Children's preference according to cooking method is high in fruit. drink, fried foods, dish food, but low in Sangchae, Sukchae, and Jangachies. The preference of staple food was that the most preferred foods were plain rice in rice, chicken gruel in gruels, rolled rice in one dish foods. and Jajangmyeon in noodles. The preference of side dishes was that the most preferred foods were seaweed in soups, Kimchi in Chigaes, beef and pork rib in steamed foods, beef in braised foods, Bulgogi in grilled foods, egg-fry in pan fried foods, Ddukbokki in stir-fried foods, pork cutlet in fried foods, Dotorimuk in Sangchaes, fruit in salads, bean sprouts in Sukchaes, Baechu Kimchi in Kimchies and Danmuji in Jangachies. The preference of snack was that the most preferred foods were citrus in fruits, Kkuldduk in rice cakes, hotdog in bread, ice cream in milk and dairy products and fruits juice in drink.

• 대한지역사회영양학회지
• /
• 제13권3호
• /
• pp.307-322
• /
• 2008

This study was carried out to examine dietary habits, food frequency and dietary attitudes by gender and nutrition knowledge level in upper-grade school children. Subjects were 223 boys and 208 girls attending 13 elementary schools (5 th and 6 th graders). A self-administered questionnaire was developed to assess nutrition knowledge, dietary habits, food frequency, and dietary attitudes. Nutrition knowledge score assessed by 19 questions was significantly higher in girls than in boys. There were significant differences between boys and girls in several items in dietary habits such as enough breakfast time, dinner regularity, number of side dishes, eating speed, type of snack after dinner, and degree of saltiness of dishes. Girls consumed staple foods such as rice, noodles or bread more frequently, and consumed less frequently ramyun, fried foods, fast foods, and Chinese foods than boys. In addition, girls had more positive dietary attitudes in trying to reduce fast foods, Chinese foods, ramyun and fried foods. Also children in the high or moderate nutrition knowledge level groups had better dietary habits in frequency of meals, frequency of breakfast, enough breakfast time, dinner regularity, activity during the meal, number of side dishes, eating speed, type of snack after dinner, and better food choices by eating staple foods and vegetable side dishes, meats and beans more frequently, and fried foods, doughnuts/cakes, Chinese foods less frequently, and had better dietary attitudes in breakfast, vegetables and fruit intake than children in the low nutrition knowledge level group. Our results showed that dietary habits, food frequency and dietary attitudes were different by gender and nutrition knowledge level. These results suggest that in developing nutrition education program for elementary school children, the differences between gender and nutrition knowledge level should be considered. Nutrition education in elementary schools may change dietary habits and dietary attitudes through increasing nutrition knowledge.

• 한국식품과학회지
• /
• 제52권6호
• /
• pp.565-572
• /
• 2020

본 연구에서는 유탕 과자 모델에서 4가지 요인(유화제 종류, 유탕 온도, 소금 함량, 유지 함량)이 결합형 3-MCPD의 생성에 미치는 영향에 대해 알아보았다. 먼저 3-MCPD 분석법 검증을 위해 검출한계, 정량한계, 직선성, 정밀성 및 정확성을 구하였고, 분석 시 흡착 컬럼으로 사용한 aluminum oxide와 Extrelut® NT-3 컬럼을 비교하였다. Aluminum oxide에 비해 Extrelut® NT-3 컬럼으로 추출하였을 때 피크 면적이 약 5배 더 높아, 흡착 컬럼으로 Extrelut® NT-3를 사용하는 방법이 3-MCPD 분석에 더 적합할 것으로 생각되었다. 직선성은 3-MCPD 표준용액 검량선의 상관계수가 0.9997 이상의 양호한 직선성을 보였다. 기기의 검출한계는 0.86 ng/mL, 정량 한계는 2.61 ng/mL이었다. 분석법의 정밀성 및 정확성은 과자 반죽을 이용하여 비교하였다. 3-MCPD 분석법의 일내 정확성은 81.3-94.0%, 일간 정확성은 82.1-89.0% 수준이었으며, 결합형 3-MCPD 분석법의 일내 정확성은 84.1-99.3%, 일간 정확성은 87.7-91.1% 수준이었다. 3-MCPD 분석법의 일내 정밀성은 1.5-7.8% RSD, 일간 정밀성은 1.1-5.6% RSD 수준이었으며, 결합형 3-MCPD 분석법의 일내 정밀성은 2.8-8.9% RSD, 일간 정밀성은 5.0-6.8% RSD 수준이었다. 유탕 과자 모델에서 유화제 종류는 결합형 3-MCPD 생성에 영향을 주어 유화제 6종 중 글리세린지방산에스테르를 첨가한 시료에서 가장 많은 결합형 3-MCPD가 검출되었다. 유탕 온도에 따른 결합형 3-MCPD 생성량을 분석한 결과 온도가 증가함에 따라 결합형 3-MCPD의 함량도 증가하였다. 190℃로 가열하였을때 145℃에 비해 결합형 3-MCPD 함량은 약 24배 높았다. 소금 함량 또한 결합형 3-MCPD 생성에 영향을 주어 소금 함량에 비례하여 결합형 3-MCPD의 생성량이 유의적으로 증가하였다. 유지 함량에 따른 결합형 3-MCPD 생성량을 분석한 결과 유지 함량이 증가하여도 결합형 3-MCPD의 생성량에는 유의적인 차이가 없었다. 본 연구를 통해 유탕 과자에서 유화제 종류, 유탕 온도와 소금 함량이 결합형 3-MCPD의 생성에 영향을 미치는 것으로 확인되었다.

• 한국식생활문화학회지
• /
• 제17권2호
• /
• pp.171-184
• /
• 2002

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.

• 동아시아식생활학회지
• /
• 제21권4호
• /
• pp.485-498
• /
• 2011

The aim of this study was to acquire information related to recognition of atopic dermatitis, asthma, and snack intake status among middle school students in the Seoul area. The survey was carried out by self-questionnaires on 535 students in the 2nd and 3rd grade (88 Patients: atopic dermatitis and asthma group and 428 Control: healthy group). All data were analyzed using SPSS (version 13.0) software. The results were as follows: Among patients, females (61.4%) had a significantly higher prevalence of symptoms than males (38.6%) (p<0.001). Body mass index was not significantly different between the patients and Control group. The most common source for obtaining information about atopic dermatitis and asthma was 'TV or radio' (38.4%), followed by 'family members or relatives' (27.3%) in patients, but 'Internet' (22.2%) was most common in the control group (p<0.05). Although awareness of atopic dermatitis and asthma was similarly low between the two groups, patients had a higher percentage of correct answers on atopic knowledge (p<0.05). However, there was no significant difference in knowledge of asthma between the two groups. Frequency of snack intake was significantly lower in patients (p<0.05), and consumption of sundae, fried food, liquefied fermented milk, hamburger, pizza, and french fries was also significantly lower (p<0.05). The reason of selecting snacks was mainly 'taste' in both groups. In conclusion, education regarding atopic knowledge and appropriate snack selection is necessary for students with atopic dermatitis or asthma.

• 동아시아식생활학회지
• /
• 제16권1호
• /
• pp.13-22
• /
• 2006

To analyze the dietary behavior and food preference of Korean youth, we surveyed 140 elementary school 6th grade students and 154 high school first grade students in Youngnam Provinces. The average height and weight for the elementary school students were 153cm and 45.3kg for boys and 153.4cm and 44.6kg for girls. The body types depending on the body mass index(BMI) were 45.7% for under-weight, 47.1% for standard, 3.6% for overweight and 3.6% for obesity. The average height and weight for the high school students were 172.5cm and 64.5kg for boys and 160.1cm and 51.7kg for girls. The body types depending on the BMI were 11.0% for under-weight, 70.8% for standard, 13.0% for overweight and 5.2% for obesity. In their food preference, they preferred one-dish food to main dishes and rice with cereals was more popular among high school students. There were higher standard scores in fruit, snack, fried, and Kimchi dishes and high school students showed a high preference especially for snack and fried foods. The Kimchi dishes were more popular among elementary school students and they showed high scores in those dishes regardless of how they were cooked. There was the lowest preference for Korean vegetable salad and the highest for food cooked with meat In conclusion, a difference was found in the food preference of elementary school and high school students and the nutrient intake of elementary school students was lower than that of high school students. Therefore, elementary schools should provide proper nutritional education for students.

• 한국식품조리과학회지
• /
• 제30권4호
• /
• pp.454-462
• /
• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• Journal of Nutrition and Health
• /
• 제39권4호
• /
• pp.392-402
• /
• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.