• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.324-329
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• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.865-870
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• 2003

The effects of storage atmosphere on the physicochemical and organoleptic properties of Asian pears (Pyrus pyrifolia Nakai cv. Niitaka) were investigated. The pears were stored at $0^{\circ}C$ for up to 8 months under CA conditions (3 kPa $O_2$＋1 kPa $CO_2$, 1 kPa $O_2$+5 kPa $CO_2$, 1 kPa $O_2$+1 kPa $CO_2$) controlled by a static system or air (21 kPa $O_2$+0 kPa $CO_2$). CA conditions retarded the loss of weight, flesh firmness, organoleptic properties (appearance, aroma, sweetness, texture), and the development of injuries in the fruits during storage. Low $O_2$ plus high $CO_2$ conditions maintained the highest flesh firmness. In addition, low $O_2$ reduced injuries more than the other conditions. Skin color (lightness, chroma, hue), soluble solids, titratable acidity, pH and vitamin C were unaffected by storage atmosphere.

• Food Science and Preservation
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• v.12 no.1
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• pp.8-16
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• 2005

To develop natural antimicrobial agents for extending the self-life of Kimchi, the effect of botanical antimicrobial agent-citrus products(BAAC) on microorganisms related to Kimchi spoilage was investigated. The inhibitory effect of BAAC on microorganisms related to Kimchi spoilage was increased according to the concentration of BAAC. Antimicrobial activities of BAAC against microoiganisms related to Kimchi spoilage were remarkably high. The effect of BAAC on the cellular membrane function of microorganisms showed the perturbation of cells in the presence of BAAC. Direct isualization of microbial cells by using both transmission md scanning electron microscope showed microbial cell membrane was destroyed by treating with BAAC. It could be confirmed that BAAC completely inhibit the growth of the test strains. The pH of BAAC-added Kimchi was a little higher than that of the control through the fermentation period. Titratable acidify, vitamin C and viable cells in BAAC-added Kimchi were changed more slowly than those in the control. Sensory evaluation did not show any significant difference between $0.01\%$ BAAC-added Kimchi and the control that showed the best palatabilities during fermentation.

• Korean Journal of Plant Resources
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• v.28 no.5
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• pp.656-664
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• 2015

To produce high quality watermelon, three tetraploid watermelon breeding lines (‘SA03-1’, ‘SA06-1’ and ‘SB01-1’) were developed by treatment with different chromosome doubling reagents. To identify the optimal tetraploid inductive conditions, the three watermelon breeding lines were selected by counting the number of doubled chloroplasts in guard cells. Tetraploid induction rates differed depending on the genotypes and treatment with doubling reagents. However, the highest induction rate occurred with 1.0% colchicine (82.2%). These putative tetraploid lines were re-confirmed for ploidy using flow cytometric analysis and chromosome counting. The internode length of the tetraploid breeding lines was different when the leaf size was larger in all three tetraploid lines compared to their diploids. The fruit weight of the tetraploid fruits for ‘SA03-1’ and ‘SB01-1’ was lower than for their diploid, and the rind thickness and total sugar content (°Brix) of tetraploid SB01-1 were significantly different from those of its diploid. Tetraploid lines were sterile, yielded a lower number of seeds per fruit for ‘SA03-1’ (21), ‘SA06-1’ (62), and ‘SB01-1’ (34.7), and the seeds were larger and thicker than those of their diploids. These tetraploid breeding results will be useful for breeding new seedless watermelon cultivars.

• Food Science and Preservation
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• v.21 no.2
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• pp.206-214
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• 2014

In this study, the characteristics of alcohol fermentation using Elaeagnus multiflora juice were studied under static fermentation condition in an effort to develop new types of functional wine. After 9 days of fermentation at $25^{\circ}C$, the pH, soluble solids, reducing sugar, viable cell numbers, and alcohol contents were shown to be 3.32~3.33, $7.8{\sim}9.0^{\circ}C$, 29.84~31.05 g/L, 7.26~8.73 cfu/mL, and 11.0%, respectively. The heat treated juice exhibited significantly higher antioxidant activity than untreated juice while the soluble phenolic and flavonoid contents became higher. Also, the fermented wine after the heat treated at $120^{\circ}C$ for 30 min contained free sugar such as fructose (0.42 g/L) and glucose (0.09 g/L), major organic acids such as lactic acid (7.32 g/L), malic acid (2.59 g/L), succinic acid (2.16 g/L), and oxalic acid (3.08 g/L), and major flavanols and phenolic acids such as catechin (99.45 mg/L), epicatechin (264.55 mg/L), epigallocatechin (82.19 mg/L), gallic acid (6.44 mg/L), and salicylic acid (60.53 mg/L). In addition, DPPH radical and ABTS radical scavenging activities and FRAP assay results were 70.47%,, 65.93%, and 1.254, respectively. These results suggest that it is possible to produced a new type of wine using Elaeagnus multiflora fruits.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.13-24
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• 2004

This study was designed to examine fast food consumption, nutritional knowledge, food behavior and dietary intake of university students and to investigate if there were differences in these variables by fast food consumption. The questionnaire was administered to university students in Daejeon. Data(n=269) was analyzed using $x^2$-test and analysis of variance. Subjects were mostly female(62%) and freshmen or sophomores(86%). Based on the frequency of fast food consumption, subjects were categorized into non-users(27.9%), users(<2 times/week, 42%) and frequent users($\geq$2 times/week, 30.1%). Those who used fast foods(n=194) consumed the foods 7.5 times per month, on the average. Subjects scored 15.6 out of 20 on a nutritional knowledge scale, showing the moderate level of knowledge. When examined by fast food use, the nutritional knowledge score was 15.5 for non-users, 16.1 for users, and 15.0 for frequent-users(p<0.05). Only two items, regarding 'fat type(animal, plant) and health' and 'importance of having breakfast', were significantly different by fast food consumption, with user group and non-users scoring higher than frequent-users(p<0.05). Food behaviors, measured by 20 items, were not desirable, with mean scores of 51.5(possible score: 20-100). Subjects showed problems in eating meals regularly, eating a variety of foods, eating breakfast, and consumption of some food groups(vegetables, fruits, and proteins). Fast food non-users showed more desirable food behaviors than users or frequent-users, such as having processed foods (p<0.001) and eating-out less frequently(p<0.01). Dietary intake data showed that some nutrient intakes, including energy, calcium, iron, zinc and folic acid were less than 75% of the RDA. Index of nutritional quality(INQ) was adequate except for calcium and zinc. Compared to non-users or user group, frequent-users of fast foods consumed higher amounts of lipids(p<0.05), and had lower INQ for calcium(p<0.01). This study described the status of fast food consumption, nutritional knowledge, food behavior of university students, and provided some baseline data for planning nutrition education for university students.

• The Journal of Natural Sciences
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• v.14 no.2
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• pp.103-114
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• 2004

This study aims at investigating the effect of soil moisture control and truss limited high density culture on the growth, fruit yield and quality of tomato. To minimize of loss yield of tomato, flower cluster in number was limited to two and three truss and planting density was raised. Soil moisture control was started from 40 days after anthesis and irrigation point was set in -30kPa and -50kPa, which were compared with -10kPa For high density culture, the planting number of truss limited high density culture was planted twice as many as control. Soil moisture repression reduced the growth of stem diameter, leaf and plant height. Leaf chlorophyll content was higher in -50kPa and -30kPa than control. No significant differences, however, shows in -10kPa. The occurrence rate of bloom-end rot and cracking was increased by growing of irrigation repression. Pinching three fruit truss was higher than pinching two fruit truss in the occurrence rate of them. Soil moisture repression resulted in the reduction of fruit weight and in special, truss limited high density was distinctly decreased in -50kPa. The number of fruit was not affected by soil moisture control, but 3rd flower cluster was lower than 2nd flower cluster in the number of fruits and 2nd one was lower than 1st one. Under irrigation repression, rate of dry matter tended to grow in -30kPa, -50kPa compared with control and pinching three fruit truss was higher than two truss. Marketable yield dropped to 36.7%m 46.3 in -30kPa, -50kPa on pinching two fruit truss and dropped to 27.3%, 32.3% in 3rd flower cluster compared with control.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.574-578
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• 2005

Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.162-165
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• 1979

In order to study the red-coloring effects of hot pepper fruit by light treatment during after-ripening period, 'Karak Geumjang No. 2 green hot pepper fruits, Capsicum annuum L., after 30 to 35 days from flowering were harvested and white, red and blue light treatments at the energy level of $40\;{\mu}watt/cm^2/sec$ were given at $25^{\circ}C$. When compared with white light, total chlorophyll content was strikingly decreased by blue light treatment and no difference in the chlorophyll contents between red and white light was observed. The chlorophyll a and b showed a similar decreasing patterns as shown in the case of total chlorophyll. Total carotenoid content was higher in the blue light treatment by 31% than the white light. However, red light decreased the carotenoid condent as compared to the white light treatment. But ${\beta}-carotene$ was not changed by red light as compared to white light. Blue light treatment increased ${\beta}-carotene$ content (0.71 mg%-f.w.) as compared to white light treatment (0.56 mg%-f.w.). Therefore, blue light treatment increased red-coloring responses of hot pepper fruit during after-ripening period. The capsaicin content was slightly increased by blue light and no red light influence was observed.