• Korean Journal of Agricultural Science
• /
• v.36 no.2
• /
• pp.211-217
• /
• 2009

Total fatty acid compositions, total content of crude fat, saturated, unsaturated and trans fatty acid content were studied in children's favorite foods such as hot dog, chicken popcorn, fried potato, snack and cookies, and imported biscuit. The samples were obtained from various stores in Daejeon. After fat extraction, methylation was carried out to analyze the fatty acid compositions by gas chromatography. The results showed that content of the trans fatty acid per 100 g of the hot dog, chicken popcorn, fried potato, snack and cookies, and imported biscuit were 0.02~0.03 g, 0.05~0.08 g, 0.02~0.05 g, 0.02~0.27 g, and 0.05~0.83 g, respectively. The highest content of saturated fatty acid (66.24%) was observed in the imported biscuit among the 20 analyzed samples.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.8 no.1
• /
• pp.47-53
• /
• 1981

Author have studied with electron microscope on the effect of biscuit solution dissolved in natural saliva on the enamel surface of the primary teeth. Four of the teeth were natural primary teeth and the other four teeth were treated in acidulated phosphate fluoride during four minute. The obtained results were as follows; 1. The pH value of the solution was decreased according to the time passed, and gradually became 3.75 at the end of 48 hours. 2. Natural teeth appeared normal enamel surface appearance during first 12 hours, and at 24 hours, it appeared some degree of decalcified appearance near the enamel rods and surfaces. 3. The decalcified appearances of the enamel surfaces of the fluoride treated teeth were not significant compared with the fluoride untreated teeth. 4. Streptococci of the enamel surface were increased according to the time passed.

• Korean Journal of Food Science and Technology
• /
• v.18 no.6
• /
• pp.421-426
• /
• 1986

The carbohydrate characteristics and storability of two Korean traditional confections Seban-kangjeong (a Korean fried waxy-rice cookie) and starch-dashik (a Korean pressed starch cookie) were studied as compared with two Western confections fried cookie and biscuit. Seban-kangjeong showed lower contents of starch and sucrose and higher content of reducing sugar whereas starch-dashik showed higher contents of starch and sucrose and lower content of reducing sugar. Moisture content was higher in Korean confections than in Western confections. The degree of gelatinization was higher in Seban-kangjeong and fried cookie which were made through a frying process. Moisture adsorption isotherms were constructed for the four products. In storage test for 6 months under different temperature and humidity conditions, the relative humidity maintaining the initial moisture content of products was 68% for Seban-kangjeong and starch-dashik and 20% for fried cookie and biscuit. The ratio of retrogradation in storage was 15% in Seban-kangjeong, 20% in starchdashik and 28% in fried cookie and biscuit, showing the lowest progress in freezer storage.

• Food Science of Animal Resources
• /
• v.28 no.2
• /
• pp.240-245
• /
• 2008

The consumption of foods containing trans fatty acids (TFAs) is a matter of concern at present. According to many studies, trans fatty acids (TFAs) may cause illnesses such as the coronary heart disease, diabetes mellitus, large intestine cancer, and breast cancer. They can also raise low density lipoprotein (LDL) cholesterol and reduce high density lipoprotein (HDL) cholesterol. TFAs can also inhibit the synthesis of phospholipids containing polyunsaturated fatty acids in arterial cells. As a consequence the Food and Drug Administration has deemed that saturated fatty acid, cholesterol and trans fatty acid levels be listed on food labels as of 2006. The Korea Food and Drug Administration also has required the listing of trans fatty acid content on food labels since 2007. The aim of this study was to determine the total lipid and trans fatty acid (TFA) contents in retort food, powdered milk, biscuit and pizza products. The number of samples examined were 2 retort food, 6 powdered milk, 7 biscuit and 3 pizza products. The extraction of total lipids in retort food and powdered milk followed the chloroform methanol method. The extraction of total lipids in biscuit and pizza was by the acid digestion method. All samples were analyzed by gas chromatography (GC) using a SP-2560 capillary column and a flame ionization detector. The TFA contents per 100g of sample were 1-2.8% (1.9%) in retort foods, 0.4-2.4% (1.37%) in powdered milk products, 0-2.9% (1.23%) in biscuits, and 2.8-3.45% (3.03%) in pizzas.

• 베이커리
• /
• no.8 s.445
• /
• pp.172-175
• /
• 2005

일본 양과자 업계는 양과자의 본고장 프랑스의 기술을 뛰어넘어 독자적인 세계를 구축하며 최고의 절정기를 누리고 있다. '스위트 재팬'은 절대미각을 자랑하며 시각적으로도 100% 만족시키는 제품을 선보이는 일본 유명 제과점과 쉐프 성공 비법을 공개하는 코너이다. 이번 호에는 동경 23구 내에 제과점을 단독 건물로 세워 유명해진 '비스퀴'를 소개한다.

• Food Industry
• /
• s.18
• /
• pp.92-95
• /
• 1974

나비스코(NABISCO)는 세계최대의 제과메이커. 정식사명(National Biscuit Co)보다 그 머리글자를 딴 상표 NABISCO로 더 통한다. PX를 거쳐 시중에 흘러나왔던 그 주력상품 리즈$\cdot$크래커와 나비스코$\cdot$비스켓, 쿠키 등으로 우리에게도 아주 낯선 이름은 아니다. 최근엔 스낵식품과 냉동식품분야에도 진출하고 있으나 그 주제품은 여전히 제과-. 크래커, 비스켓, 쿠키 등이 판매고의 80$\%$이상을 차지하고 있으며 미국내 전체생산량의 40$\%$를 한손에 장악하고 있다. 71년엔 대기업판매고의 큰 고비로 일컬어지는 대망의 10억$\$$대를 넘어섰다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 1986.08a
• /
• pp.89-94
• /
• 1986

1. 밀가루 반죽 내에서 유지류는 gluten의 수화를 감소시키고 따라서 glu1en의 망상 구조형성을 방해함으로써 연화작용을 하게 된다. 이 결과 pastry와 biscuit, cracker 류의 crispness를 증가시키고, shortened cake에 tenderness를 부여한다.2. 유지류의 shortening power는 가소성이 커서 밀가루에 잘 분산될수록, 유지의 사용량이 많을수록, 반죽 정도가 적당할 대, 반죽을 섞는 과정에서 액체 성분 첨가 후의 젓는 정도가 적을수록 커진다. 3. Yeast-raised baked food에서 shortening등 유지류의 역할은 빵의 용적, 탄성 및 기계적 내성을 증가시키고 노화를 지연시키며 질감을 좋게한다. 이러한 shortening의 기능은 밀가루 자체의 지방질과도 밀접한 상관 관계가 있다.

• Proceedings of the Korea Contents Association Conference
• /
• 2012.05a
• /
• pp.231-232
• /
• 2012

상품의 종류가 다양해지고 개성을 추구하는 신세대 소비자들의 욕구와 그에 따른 행동도 다양해지면서 각 제품군의 라이프사이클이 짧아지는 경향을 보이는 현 시점에서 국내 제과업계의 일반비스킷 패키지디자인의 일러스트레이션을 살펴보았을 때 개성과 차별성이 뚜렷하지 못하고 신세대소비자들의 라이프스타일을 기반으로 한 디자인을 찾아보기 어려움에 반해 본 연구는 패키지디자인의 일러스트레이션에 있어서 국내 일반비스킷과 유기농비스킷의 비교 분석을 통하여 일반비스킷의 문제점을 파악하고 현대소비문화에 맞는 차별화된 패키지디자인방향을 모색하는데 의의를 두었다.

• Journal of Technologic Dentistry
• /
• v.35 no.1
• /
• pp.57-64
• /
• 2013

Purpose: Waste parts of zirconia blocks and powders were remained after CAD/CAM process. In order to make these residual zirconia fit for practical use, zirconia single cores were produced by drain casting process. Methods: Remained zirconia blocks were reduced to powders with zirconia mortar, and screened with 180 mesh sieve. Zirconia slip was prepared from waste parts of zirconia by ball milling. Plaster molds for forming cores by slip casting were also prepared. Formed cores were removed from mold after partial drying. Dried cores were biscuit fired at $1,100^{\circ}C$ for 1hour. Biscuit fired cores were treated with tools to control the fitness and thickness. Finished cores were $2^{nd}$ fired at $1,500^{\circ}C$ for 1hour. Microstructure of cross section of core was observed by SEM. Results: When mill pot was filled with 100g of zirconia and alumina mixed powder, 300g of zirconia ball, and 180g of distilled water, the optimum slip for drain casting was obtained. Gypsum plaster for ceramic forming was more suitable then yellow stone plaster for casting process. SEM photograph showed the microstructure of fully dense with uniform grain size of zirconia and well dispersed alumina grains into the zirconia matrix. Conclusion: Zirconia single cores were produced by drain casting process. Drain casting is useful process to make these residual zirconia fit for practical use. Further study will be focused on the preparation of the bridge type cores by casting.

• Korean Journal of Community Nutrition
• /
• v.14 no.2
• /
• pp.147-157
• /
• 2009

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were $90{\sim}315\;kcal$, average of 170 kcal. The protein contents were $0{\sim}7\;g$, fat $2{\sim}20\;g$, cholesterol $0{\sim}55\;mg$, and sodium $30{\sim}390\;mg$ in 1 serving size of cookie. Most of the cookies(80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to 'high calorie, low nutritious food' according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10 g, sodium 177 mg were consumed from the cookie for a 1 day on average.