• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.51-56
• /
• 2002

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.

• Korean Journal of Community Nutrition
• /
• v.24 no.6
• /
• pp.485-496
• /
• 2019

Objectives: This study was conducted to investigate the effect of a 6-week low-calorie diet (LCD) program including high protein-low carbohydrate protein bar on weight loss, blood pressure, and blood lipid profile in 40 overweight women according to dietary compliance. Methods: Subjects were 62 healthy overweight women (BMI ≥ 23.0 or body fat percentage ≥ 28%), aged 20~59 yrs who were provided a high protein-low carbohydrate protein bar (each 35 g, 154 kcal, protein energy %: 28.6%, carbohydrate energy %: 38.7%) as part of dinner for 6 weeks. Forty subjects who completed the whole diet program were categorized into high compliance (HC) group (days of eating protein bar ≥ 5 weeks) or low compliance (LC) group (days < 5 weeks). Results: Energy intake significantly decreased from 1,867.5 kcal at baseline to 1,137.4 kcal at 6 weeks for the HC group and from 1,971.7 kcal to 1,362.2 kcal for the LC group, respectively. On the other hand, a significant increase in protein energy percentage was observed in each group (HC group: 3.5%, LC group: 2.2%). Both groups showed significant decreases in weight (HC group: 1.8 kg, LC group: 1.1 kg), BMI, fat mass, systolic blood pressure, total cholesterol, and LDL-cholesterol. Reduction of body fat percentage and diastolic blood pressure were only observed in the HC group. Conclusions: The inclusion of a high protein-low carbohydrate protein bar as part of a low-calorie diet for a short period can be effective to achieve weight loss and concomitantly improve blood cholesterol level without serious physiological side effects. More evident results can be achieved by eating a diet with low calorie diet including high protein-low carbohydrate protein bar for more than 5 weeks.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.2
• /
• pp.194-203
• /
• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• The Korean Journal of Food & Health Convergence
• /
• v.6 no.3
• /
• pp.1-4
• /
• 2020

This study analyzed in nutrient contents changes of adult's favorite foods between March 2019 and July 2020 after policy implementation nutrient-poor foods based on special act on safety control of adult's dietary life in Korea. Among adult's favorite foods manufactured or sold in 2020 as well as 2019, calories and key nutrients in breads, ice creams and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents exist. The newly introduced candies, breads showed slightly greater improvements in calories and key nutrient contents than in 2019. On the other hand, some negative changes were found in newly introduced chocolates in comparison to previous ones. Overall, policy implementation on foods seemed to induce changes in nutrient contents of adult's favorite foods. In particular, nutrition education is reported to have a positive impact on adult's frequency and preference for processed foods, and more systematic and continuous nutrition education measures should be devised to help adult as consumers selectively purchase healthy foods. This research is meaningful in that it is the first study to analyze the quality changes of adult's favorite foods since the high-calorie and low-nutrient food management policy.

• Journal of Nutrition and Health
• /
• v.10 no.1
• /
• pp.38-43
• /
• 1977

This study was designed to find out the status of low sodium diet in 27 hospitals located in Seoul and rural areas. The study was conducted from the beginning of June, 1976 to October, 1976. The differences in Na, protein and calorie contents between the hospitals in Seoul an ones in rural areas, and between the medical college attached hospitals and general ones, were compared by means of t-test. Correlation coefficient were made among Na, protein and calorie. In order to find out which food group is the major source of Na in the diet, six food groups were divided and Na content in each was calculated. The results showed that average daily Na intake of 27 hospitals was 2,382mg which is regarded as mild restriction. Average daily protein and calorie intakes were 94gm and 2,438 cal respectively. About 60% of hospitals restricted sodium at mild level $(2,300mg{\sim}4,600mg)$ and 33% at moderate $(1,000mg{\sim}2,300mg)$ and only 7% of the subjects were Planning strict sodium restriction $(250mg{\sim}500mg)$ There was statistically significant differences in Na contents between Seoul and rural areas. But no significant difference was found between medical college attached hospitals and general ones. The correlation between the average daily intakes of Na and protein was found not to be significant but protein and calorie intakes were related each other. When the total sodium intakes divided into six groups, about 74% were supplied by condiments (Food group 6th).

• Journal of Korean Medicine for Obesity Research
• /
• v.5 no.1
• /
• pp.121-131
• /
• 2005

During last few decades dietary guidelines for the weight management mainly have focused on a low-fat, high carbohydrate diet. Carbohydrate was supposed to be low-dense, highly satiating as well as it affects little on the lipogenesis. Although low-fat diet has significant weight-reducing effect, the loss was modest and usually regained after cessation of the diet. Furthermore, low-fat, modest-carbohydrate diet did not impact on the ever increasing rates of overweight and obesity. Alternative approaches include low-carbohydrate diet, high-carbohydrate diet and low-glycemic index diet. Although none of above mentioned diet have sufficient evidence for standard weight management diet, short-term efficacy and safety are being approved continuously. Low-carbohydrate diet contains less than 45% of carbohydrate in daily energy consumption, it is claimed to have more satiating effect and to improve metabolism. However, low compliance due to the limitation of food choice should be considered on prescribing the diet. High-carbohydrate which contains 90% of carbohydrate in total daily energy consumption, is effective in providing satiety and lowering total calorie intake and cholesterol. On the other hand, nutritional unbalance should be took into account. Low-glycemic index diet is based on the theory that contemporary diet contains significantly less fiber and unrefined carbohydrate, therefore insulin secretion is disturbed. Because low glycemic index food slowly increase blood glucose and insulin level, it induces much satiating effect and may decrease calorie ultimate intake. However, poor standardization of glycemic index is one of the main obstacle for the diet to be applied in the clinic. Meanwhile, high fructose food and beverage should be discouraged because it has little satiating effect and may cause insulin resistance. High fiber food is another recommendation for healthy, lean diet.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.237-240
• /
• 1998

The application of a low calorie sweetener, tagatose, to chocolate product was investigated. The viscosity of chocolate prepared with tagatose were almost the same as that of chocolate with sucrose. The melting point and endothermic enthalpy of chocolate prepared with tagatose, which were obtained from the analysis of differential scanning calorimetry, were also almost the same as those of chocolate with sucrose. However, chocolate with tagatose was softer than that of chocolate with sucrose.

• Journal of Nutrition and Health
• /
• v.38 no.9
• /
• pp.739-749
• /
• 2005

This study was performed to investigate the effects of very low calorie diet (VLCD) using newly meal replacements that contain the wild grass extracts based on Samul-tang ingredients on weight reduction and health in the obese adult women ($BMI{\geq}25\;kg/^2$) for four weeks. Seventy five women participated in this experiment. Subjects were randomly classified three groups: 1) General Diet group (GD group, n=25) consumed 3 regular meals within 600 kcal/day, 2) Meal replacements group (MR group, n=25) consumed 1 regular meal and 2 meal replacements within 600 kcal/day, 3) Herbal Meal replacements group (HMR group, n=25) consumed 1 regular meal and 2 meal replacements within 600 kcal/day. Anthropometric measurements, body composition, biochemical measurements and body symptoms were assessed before (the initial) and after (the 4th week) the study. Anthropometry measurements such as weight, waist and hip circumference, and BMI and body composition such as body fat percent, fat mass significantly decreased in all groups after diet intervention. Anthropometric measurements and body composition of the ]lim group significantly decreased more than those of GD and MR groups. Serum Total cholesterol was significantly decreased in all groups. However, there was no significant difference among three groups during the experimental period. HMR group had significantly less felt a pain than GD and MR groups in body symptoms such as anemia, powerlessness, vomiting, constipation and dryness of skin during the experimental period. Therefore, very low calorie diet (VLCD) using meal replacements that contain the wild grass extracts based on Samul-tang ingredients was very effective on weight reduction and health in the obese adult women.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.1 no.1
• /
• pp.37-50
• /
• 1972

An analysis of the free amino acid contained in the plasma and erythrocytes of the six groups of Wistar Strain male adult rats(body weight 200-300g) having fasted for sixteen hours was made by means of the HITACHI Amino Acid Autoanalyzer and the result of which was corrected with RC-24 B TOMY Micro Hematocrit Centrifuge. There was a depression of the plasma and erythrocytes free amino acid level on the noprotein diet with ad libitum feeding. But on the 20% casein diet there was an elevation in the levels of free amino acid and consequently alanine, glysine, lysine, serine and arginine level in the erythrocytes and threonine glutamic acid and taurine level in the plasma increased on the high protein diet. There was more plasma and erythrocytes free amino acid level on the 5% casein-30% fat diet than on the 5% casein-no fat diet with pair-feeding. In comparison, on the low calorie diet more free amino acids were found in plasma than in erythrocytes, but on the higher calorie diet more free amino acids were found in the erythrocytes than in the plasma. On the 20% casein-30% fat diet with pair-feeding the erythrocytes free amino acids level increased but in plasma free amino acids level decreased. Such as an opposite result was given in plasma and erythrocytes free amino acids level. In the pair-fed four groups, erythrocytes per plasma generally increased in the rate of less than 10.0 as the calorie increased. The essential amino acid per non essential amino acid generally increased in the ratio as protein level and calorie increased, and that ratio range was from 0.2 to 0.7. And essential amino acid per non essential amino acid of plasma was higher than that of erythrocytes.

• Korean journal of food and cookery science
• /
• v.12 no.4
• /
• pp.562-570
• /
• 1996

A weight control program has been prescribed to investigate its effects on weight reduction of obese adults. The prescribed weight control program has been followed by 4 overweight adults and fad diets has been followed by 6 ovenveight adults for 3 to 7 months. The prescribed weight control program was basically the low calorie diet (1,500-1,800 kcal per day) and nutrition education was applied to enhance its effects. Fad diets were chosen among the fashionable diets and they were "apple diet" , "yogurt diet" and "Lee Hijae diet" Anthropometric measurements, biochemical parameters, and percent of body fat were measured after the respective period of weight control program. Body weight was significantly (p<0.01) reduced and the rate of obesity was also significantly lowered with the prescribed weight control program while the body weight and rate of obesity were not changed with the fad diets. Weight loss from the prescribed weight control program also led to the change of total cholesterol levels while LDL-cholesterol, HDL-cholesterol, triglyceride were not significantly changed. Nutrition education and counseling of the weight control subjects induced more weight loss and better food behavior. It is suggested that a weight loss program should be based on the low calorie diet with the well-planned nutrition education The fashionable diets were attractive for a short time period in weight reduction but the rapid weight gain was noticed right after the diets ceased.