• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.589-597
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• 2019

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B₁ and B₂, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.644-649
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• 2012

The edible barnyard millets(Echinochloa spp.) which have essentially vanished in the farmhouses environment and in agricultural germplasm were evaluated with the aim of restoration as a crop. The proximate components and mineral elements of milled millet were nutritionally similar or better than brown rice, and the vitamin contents of $B_1$ and $B_2$ exceeded those of rice by 1.3 times and 2.3 times, respectively. ${\beta}$-Carotene which is absent from brown rice was detected at levels ranging from 15~31 ${\mu}g$ in millet samples. Nine essential amino acids, including histidine and arginine and eight non-essential amino acids, such as aspartic acid were detected. The sum of all amino acids was determined to be IEC518>525>510 in the range of 69~106 mg/g. Analysis of physiological active substances via their electron donating ability(EDA) revealed values ranging from 3.4~8.2%, with the total polyphenol component being 51.1~69.4 mg/g and ${\alpha}$-glucosidase inhibition ability determined as 8.3~10.9%. In terms of agronomical characteristics and yields of barnyard millet, three millet varieties(IEC510, 518, and 525) were suitable as edible crops. IEC525 was selected as optimum variety for cultivation on the basis of nutritional ingredients, physiological active substances, and yield.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.40-46
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• 2013

The present study was performed to increase the availability of sweet (Ipomoea batatas) and to develop dinner roll with the reducing ability of blood glucose levels. Different contents of lyophilized sweet potato powder (SPP) were added in dinner roll. Compare to the control group, batter density, a value, hardness, and cohesiveness of the SPP-treated groups were significantly increased while dough expansion rate, baking loss rate, L value, and Hue angle were significantly decreased. Twenty four Sprague-Dawley rats were administered with the SPP-treated diet for 4 weeks after diabetes was induced with the injection of streptozotocin. The blood glucose concentration of the SPP-treated group was significantly lower than that of the control. Although the SPP-treated groups possessed the ability of reducing blood glucose level, the sensory qualities were inferior to the control. Thus, follow-up study was required to improve the sensory characteristics as well as the texture properties.

• Food Science and Preservation
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• v.17 no.1
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• pp.1-8
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• 2010

We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C,\;and\;-70^{\circ}C$. After 30 days of storage, capsaicin content had decreased by 40% at $0^{\circ}C$ and by 21% at $-20^{\circ}C$. Initial vitamin C content was 1,358.02 mg%. Compared with control, the $0^{\circ}C$ storage group showed a significant decrease in vitamin C content but no such decrease was noted in the $-20^{\circ}C$ and $-70^{\circ}C$ storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than $-20^{\circ}C$. Next, both dried red pepper (DRP) and SDRP were stored at $-20^{\circ}C$ for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial $\beta$-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).

• Applied Biological Chemistry
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• v.47 no.4
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• pp.409-413
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• 2004

We have studied quality changes of fully ripe fruit of Korean native pumpkin 'Yangsan' regarding the following parameters: pH, sugar content, weight, water content, contents of crude protein and amino acids during 60 days storage at room temperature. As the results, there was no changes in sugar contents according to the storage period, but pH was changing to a little acidic direction with slight decrease in weight and water content. Contents of total crude proteins and comprising amino acids were increased during the storage period. The main contents of amino acids of the Korean native pumpkin, Yangsan, were glutamic acid (15.5%), aspartic acid (10.1%), lysine (8.7%), valine (7.5%), leucine (7.1%) and alanine (6.6%), which were not highly influenced during storage period. Additionally we have investigated the content of free amino acids and color changes during processing of Yangsan under high temperature at $121^{\circ}C$ and high pressure at $1\;kg/cm^2$. In fully ripe fruits, a total of 29 kinds of free amino acids were detected including 8 kinds of essential amino acids (histidine, isoleucine, leucine, lysine, phenylalanine, methionine, threonine and valine). More than 35% of total free amino acids were aspartic acid (20.3%) and asparagine (15.4%); ornithine, citrullin, and arginine, which are related to Ornithine cycle, were also detected in fully ripe fruits. But when treated with high temperature and high pressure, glutamic acid and arginine were decreased rapidly whereas ammnonium chloride was relatively increased. Moreover "b" value as yellow color indicator was decreased from 17.45 to 9.14 while treated for 60 minutes with high temperature and pressure, caused by the degradation of ${\beta}-carotene$ and other yellowish pigments in Yangsan.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.393-400
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• 2012

Compositional changes of the Korean chestnut (Castanea crenata) including Daebo, Tsukuba, Tanzawa and Okkwang were investigated in order to characterize them from different periods (immature, mature and storage period). Proximate compositions of mature cultivars were higher than that of the immature cultivars. Between minerals, K (263.0-420.6 mg/100 g) and P (45.8-69.6 mg/100 g) of Tanzawa were highest, and they gradually increased during storage. Tsukuba, in mature period, showed the highest contents of total essential amino acids and glutamic acids as savory amino acids. Major fatty acids were palmitic acid and linolenic acid in four cultivars. In addition, linoleic acids, as ${\omega}$-6 fatty acids, were increased during the storage period. Tanzawa, in the mature period, presented the highest levels of sucrose, however, tsukuba, in the storage period, showed relatively higher free sugar content than others. ${\beta}$-Carotene, as a provitamin A, of Tsukuba in the mature period was highly detected among them, and vitamin C of Tsukuba and Tanzawa was more plentiful than others.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.762-769
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• 2002

As a preliminary test for defining intact yellow croaker pigment, the pigment was analyzed by column chromatography and UV-vis spectrophotometry. All maximum absorbance wavelengths commonly showed three maximum absorbance ranges, similar to those of carotenoid, suggesting that the tested pigment may be carotenoid. We detected total six peak RT values in the chromatogram through PDA-HPLC under gradient mode (behavior A at 10% for initial 2 min and changed to behavior B for 60 min). Most pigments were detected at the peak with 3.27 RT value. Because seven peaks were detected under gradient mode and three under isocratic mode [methanol : methylene chloride (90 : 10, v/v)], gradient mode was determined to be more appropriate for quantitative analysis. By the comparison test of RT values among yellow pigment in croakers and reference pigments, such as zeaxanthine, ${\beta}-cryptoxanthine$, ${\beta}-carotene$, and astaxanthin, only ${\beta}-cryptoxanthine$ was detected in the white croaker, whereas such pigment of yellow croaker having RT value of 31.02 was not detected. Therefore, RT value was found to be applicable for detecting adulterated croaker.

• Horticultural Science & Technology
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• v.35 no.3
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• pp.361-372
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• 2017

Bred and grown around the world, tomato (Solanum spp.) has highly valuable fruits containings various anti-oxidants such as lycopene, flavonoids, glutamine, and ${\beta}-carotene$. Several studies have explored, way in which to enhance the growth, management and quality of tomato, we focus on the management of growth for yield rather than quality. The expression of superior agronomic traits depends on where cultivars are grown. We evaluated 10 cultivars grown in three environment for their lycopene. HTL3137 ($70.48mg{\cdot}kg^{-1}$), which was grown in Yoeju in spring/summer, contained the highest lycopene content, while HTL10256 ($20.9mg{\cdot}kg^{-1}$), which was grown in Suwon in spring/summer, contain the least lycopene.Correlations between color components and lycopene content varied according to growing location and season. In spring/summer-grown tomatoes from Suwon, no significant correlation was observed between any color component (redness [R], greenness [G], blueness [B], luminosity, $L^*$, $a^*$, $b^*$, hue and chroma) and lycopene content. A correlation was observed between B and lycopene content in tomatoes grown in Yeoju during the same season. In tomatoes grown in Yeoju in fall/winter, significant correlations were found between lycopene content and G, luminosity, $L^*$, and hue. Variance in interactions between genotype, environment, and genotype ${\times}$ environment (G ${\times}$ E) using Minimum Norm Quadratic Unbiased Estimate (MINQUE) analysis indicated that lycopene content depends on genotype (51.33%), environment (49.13%), and G ${\times}$ E (21.43%). However, when the Additive Main Effects and Multiplicative Interaction (AMMI) was used, the G ${\times}$ E value was highest.

• Journal of Preventive Medicine and Public Health
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• v.22 no.1 s.25
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• pp.14-24
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• 1989

현재 중국에는 55개의 소수민족이 있으며, 그 인구총수는 6,700만을 초과한다. 중국정부는 특히 70년대 후반서부터 소수민족에 대한 일연의 보호정책을 쓰고 있으며 다수민족인 한족에 대하여 엄격히 실시하는 1가구 1자녀 정책에서도 소수민족을 제외하고 있다. 이에 따라 소수민족의 증가는 현저하게 늘었다. 그러나 전반적인 인구학적특성으로 보면 소수민족은 아직 후진성을 면하지 못하고 있다. 조선족이라고 일컫는 재중 우리교포는 한족을 포함하여 중국내 어느 민족과 비교하여도 인구학적으로 독특한 위치를 차지하는 경우가 많다. 예를 들어 인구증가율은 가장 낮으며 어느민족보다 앞서서 1970년대 중반에 이미 대치수준 이하의 출생률에 도달한 것으로 믿어지고 있다(Han 등, 1988). 문맹률은 최하이며 대학수업율은 최고로 높다(장(張), 1984). 사망률은 전소수민족중 가장 낮고 평균 수명은 가장 길다(Dowdle, 1984). 이렇게 재중 조선족은 인구학적으로 가장 선진적이기 때문에 1자녀 정책에 대한 수용 준비가 다른 민족보다 앞서 있다고 할 수 있겠다. 물론 조선족은 소수민족에 속하기 때문에 1자녀정책에 구애될 필요가 전혀 없다. 따라서 조선족 가정에서 1자녀만을 낳겠다는 서약을 하여 이른바 '독생자녀증'을 영수하면 이것은 한족의 경우와 달리 자율의사에 따른 것이라 할 수 있을 것이다. 이 논문에서는 다음 두가지를 다루기로 하겠다. 즉, 조선족이 인구학적으로 보아 딴 민족에 비하여 어떤 위치에 있으며, 또 중국의 중요인구정책인 1가정 1자녀제에 어떻게 반응하고 독생자녀증을 어떻게 수용하느냐 하는 것이다. 이 밖에 중국의 대소수민족 인구정책의 앞날에 대하여도 약간의 전망을 하여볼까 한다.스와 여기에 사용되는 신호 방식을 논의하고 있다. 그 외에도 전광 통신망 운용에 필요한 라우팅 및 파장할당 방법과 OXC를 이용한 그물형 망에서의 보호 및 복구에 대한 연구도 활발히 진행되고 있다.rotene 보충군에 비하여 유의적으로 높았으며 retinyl acetat와 B-carotene 보충군 사이에는 유의적인 차이가 없었다.3.17%로 가장 양호하였으나, 양파망과 염화비닐판을 수직으로 놓은 것은 각각 1.52%와 1.61%로 비교적 저조하였다. 수정 후 40일째부터 90일째까지 측정한 부착치패의 경과 일수에 따른 각장의 성장은 $SL=184.44e^{0.0335X}(r^2=0.9861)$의 회귀직선식으로서 나타났다. 중간육성 시험에서 수심별 성장을 분석한 결과, 비단가리비 치패는 저층보다 표층이 각장 5.92mm, 전중량 6.07g 정도 더 빨리 성장하였다. 시간으로 하여 l 주 44 시간을 기준으로 측정하면 통상질환관리 18.56시간, 지역사회 보건관리 5.67 시간, 모자보건 및 가족계획 5.52 시간, 사업 운영관리 및 지도 4.10시간, 지역사회 조직 및 개발 3.05 시간, 보건정보체계 개발 및 수집 2.94 시간, 사업계획 수립 2.89시간의 순으로 나타났다. 5) 보건진료원의 업무영역별 수행 소요시간의 상판판계를 살펴보면 지역사펴 조직 및 개발을 위 해 소요한 시간은 사엽계획 수립 소요시간 및 보건정 보체계 관리 소요시간과 순상관관계를, 사업 계획 수립 소요시간은 지역사회 보건관리, 모자보건 및 가족계획 관리 소요시간 및 보건정보체제 관리 소요시간과 순상관관계를 나타냈다. 또한 통상질환관리 소요시간은 지역 사회 조직 및 개발, 사업계획 수립, 지역사회 보건관리와 모자보건

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.571-578
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• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.