• Nutrition Research and Practice
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• v.3 no.3
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• pp.220-225
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• 2009

The objective of this study was to assess beliefs (e.g. advantages, disadvantages, benefits, barriers) and knowledge about eating peanuts and tree nuts. Personal interviews based on the Theory of Planned Behavior were conducted to elicit beliefs about eating nuts. Then, a cross-sectional survey was administered to WIC participants from one county in North Carolina. One-hundred-twenty-four WIC participants (mean (SD) age=28.39 (8.09) completed the study. Most were Caucasian (51.6%) females (96%). About one third believed that eating nuts may help to lower cholesterol level. However, only about one forth believed that nuts can lower a risk of a heart attack or diabetes. More than one third believed that eating nuts will cause weight gain. The knowledge of respondents' about nutrient content of nuts was low with correct answers to most questions about 20% or below. The mean (SD) positive attitude, negative attitude, benefits and barriers scores, based on a range from 1 to 5, were 2.53 (0.91), 3.25 (0.89), 2.97 (0.85) and 2.90 (0.76), respectively. WIC participants' beliefs regarding the health effects of nuts are inconsistent with the most recent research findings. They are in a need to education about benefits of eating nuts.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.82-88
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• 2013

Eleven types of nuts and seeds were analyzed to determine their energy (326-733 mg), moisture (1.6-18.3 mg), carbohydrate (8.8-70.9 mg), protein (4.9-30.5 mg), lipid (2.5-69.8 mg), and ash (1.2-5.5 mg) contents per 100 g of sample. Energy content was highest in pine nuts (733 mg/100 g), carbohydrate level was highest in dried figs (70.9 mg/100 g) and protein was highest in peanuts (30.5 mg/100 g). The amino acid compositions of nuts and seeds were characterized by the dominance of hydrophobic (range = 1,348.6-10,284.6 mg), hydrophilic (range = 341.1-3,244.3 mg), acidic (range = 956.1-8,426.5 mg), and basic (range = 408.6-4,738.5 mg) amino acids. Monounsaturated fatty acids (MUFA) were highest in macadamia nuts (81.3%), whereas polyunsaturated fatty acids (PUFA) were highest in the walnuts (76.7%). Macadamia nuts did not contain any vitamin E, whereas sunflower seeds contained the highest level (60.3 mg/kg). Iron (Fe) content was highest in pumpkin seeds ($95.85{\pm}33.01$ ppm), zinc (Zn) content was highest in pistachios ($67.24{\pm}30.25$ ppm), copper (Cu) content was greatest in walnuts ($25.45{\pm}21.51$ ppm), and lead (Pb) content was greatest in wheat nuts ($25.49{\pm}4.64$ ppm), significantly (P < 0.05). In conclusion, current commercial nuts and seeds have no safety concerns, although further analysis of Pb contents is necessary to ensure safety.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.139-146
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• 1995

Seoktanbyung, a traditional rice cake, was named in old literature, since from old times its taste was so good that one was not able to eat it without much regret. To suggest its standard preparing method, we prepared it by 0%, 10%, 15%, and 20% of the moderate standard of ground pine nuts which had much influence on its own special soft texture. The result of the analysis was as follows: The water content of Seoktanbyung was $31.62{\sim}34.62%$. The degree of colour was L value: $48.17{\sim}56.88$, a value: $6.07{\sim}8.24$, and b value: $12.67{\sim}15.25$, and the higher the degree of the addition of ground pine nuts was, L value and a value were more or less decreased, but b value was increased. The measured result of texture was: as for hardness and gumminess, there was a significance (p<0.05) between Seoktanbyung with and without ground pine nuts, and as for cohesiveness, there was a significance (p<0.05) between Seoktanbyung added 20% of ground pine nuts and another material, but each material showed a similar value of measure. The result of sensory evaluation was: as for sweetness and flavor, there was no significance among material, so ground pine nuts had no influence on the sweetness and flavor of Seoktanbyung, and as for crumbness and chewiness, there was a significance between Seoktanbyung with and without ground pine nuts. The general degree of the taste was: Seoktanbyung added 20% of ground pine nuts was the highest among others.

• Journal of the Korean Society of Safety
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• v.32 no.4
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• pp.22-27
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• 2017

In this study, the authors aim to evaluate a structural and fatigue safety of a new type anti-loose nut system with dual nuts composed of main nut and outer nut to enhance the long-term workability and durability so as to improve the performance of conventional anti-loose nut system. Also, a three-dimensional finite-element method analysis was performed to consider the actual geometry and material property of anti-loose nut system with dual nuts and the effect of static and dynamic loads and loading directions. The analytical results showed that the overall static and dynamic stress of the components of the anti-loose nut system with dual nuts were found to be less than that of the fatigue limit of Goodman-smith diagram and allowable stress of each materials, therefore the anti-loose nut system with dual nuts was sufficient to ensure a structural and fatigue safety.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.46 no.12
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• pp.994-1003
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• 2018

The clamping characteristics of segmented nuts in pyrotechnic separation nut are investigated using finite element analysis. When the segmented nuts are used to clamp objects, a constraint cylinder is necessary to prevent the segmented nuts from spreading out to the radial direction. During the manufacturing process, a clearance is usually introduced between the outer diameter of the segmented nuts and the inner diameter of the constraint cylinder. Therefore to find out the effect of the clearance, proper finite element modeling method is suggested to describe the clamping procedure appropriately. In addition, finite element analysis with the clearance of 0.00, 0.03, 0.06, and 0.10 mm are performed. From the analysis results, the clamping characteristics of segmented nuts are investigated according to the clearance, and several factors which should be considered to design a reliable pyrotechnic separation nut are figured out.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.225-231
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• 2002

The physicochemical characteristics of pine nuts gruel were investigated to find the effects of processing condition during the processing. Three-dimensional response surface methodology was applied to investigate effects of ratio of water volume and pine nuts weight to rice weight and heating time on dependent variables of the physicochemical characteristics. The dependent variables in physicochemical characteristics were viscosity (cP), spreadability (cm), pH, soluble solid content (%), color, total sugar (%) and amylose content (%). The F-value of ratio of water volume and pine nuts weight to rice weight and heating time to viscosity were 8.91, 4.54 and 5.02 respectively and they are significantly different at 5% level. The F-value to spreadability were 5.44, 7.88 and 8.04 respectively and they are significantly different at 5% level. These results suggest that water volume, pine nuts weight and heating time greatly affect the viscosity and spreadability of pine nuts gruel. The processing condition also affect the soluble solid content. The changes of the processing condition did not affect the pH of pine nuts gruel. We found that the L, a, b value were affected more by ratio of water volume and pine nuts weight to rice weight than by heating time. The water volume affected more the total sugar and amylose content of pine nuts gruel than pine nuts weight and heating time.

• Current Research on Agriculture and Life Sciences
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• v.31 no.2
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• pp.108-112
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• 2013

Nuts are one of the most common sources of allergies in individuals of all ages. In order for a particular protein to render an allergic reaction, it must resist proteolytic digestion by intestinal enzymes. In this study, three well-known allergenic nuts, almonds, cashew nuts, and peanuts, were used as samples, and enzyme digestion with Bacillus protease and porcine pepsin was tested. A proteomic approach using two-dimensional gel electrophoresis and an MS/MS analysis was applied to visualize and identify the proteins that were resistant to enzyme digestion. Among the 150 protein spots tested, 42 proteins were assigned functions. Due to the lack of genomic databases, 41% of the identified proteins were grouped as hypothetical. However, 12% of them were well-known allergens, including AraH. The remainder were grouped as storage, enzymes, and binding proteins.

• Journal of Ecology and Environment
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• v.31 no.4
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• pp.341-344
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• 2008

We investigated the responses of red squirrels to pine nuts (Pinus koraiensis) treated with Lithium Chloride (LiCl) and the potential of the chemical for inducing conditioned taste aversion (CTA) in red squirrels. In red squirrels, nut feeding declined dramatically during the first 4 days after feeding with LiCl-treated nuts. The ratio of LiCl-treated nuts eaten to total nuts eaten declined from the $1^{st}$ day in LC-1 and the $2^{nd}$ day in LC-2, along with a general reduction in quantity eaten. Thus, feeding with LiCl-treated nuts induced CTA from the 2nd day after feeding, and CTA remained constant until the $4^{th}$ day, but disappeared on the $5^{th}$ day. The squirrels ate an average of $757.0{\pm}106.1mg$ (n = 2, range $682.0\sim832.0$) of LiCl before dying on the $16^{th}$ day of the study. The lethal dose of LiCl was 2.32 mg LiCl/g body weight, and the average amount of LiCl needed to induce CTA was $23.0{\pm}4.24mg$ (20 mg in LC-1 and 26 mg in LC-2).

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.84-91
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• 2003

The effects of different dehydration conditions for the removal of ginkgo nut inner coat on peeled ginkgo nuts were examined using physical and sensory methods. Dehydration of ginkgo nuts at $90^{\circ}C$ for 120 min resulted in greater hardness, lightness (L), redness (a), yellowness (b), and firmness. Higher roasted flavor and larger holes were observed with dehydration at $150^{\circ}C$ for 30 min and greater cooked ginkgo flavor and green color with dehydration at $120^{\circ}C$ for 50 min. Based on these findings, dehydration at $120^{\circ}C$ for 50 min was determined as the adequate hot air dehydration condition for the removal of ginkgo nut inner coat. Ginkgo nuts stored at $25^{\circ}C$ maintained overall desirability up to 4 weeks. In ginkgo nuts stored at $4^{\circ}C$, all sensory desirabilities evaluated were reasonably high until 60 days of storage; desirability of appearance decreased moderately at 80 days of storage, and appearance became very undesirable at 180 days. Ginkgo nuts stored at $-18^{\circ}C$ showed little changes until 10 months of storage, but slight decreases in overall desirability, flavor, and texture were noted at 12 months.