• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.613-618
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• 2013

The quality characteristics of brown rice polished with grains of four rice varieties (Hwaseonchal, Baegjinju, Ilpum and Goami) were examined. For the physical properties of native and fried brown rice starches, the gelatinization temperatures and enthalpies (determined with differential scanning calorimetry) of brown rice starches decreased with increasing amylose content. The pasting viscosities of native brown rice starches in distilled water were higher than those in $HgCl_2$ solution (as an ${\alpha}$-amylase inhibitor). The highest viscosity of gelatinized starch was observed for the starch of Ilpum rice variety relative to other varieties. Cystal packing arrangement of brown rice starches subjected to deep-fat frying converted A-type (typically observed for cereal starches) into V-type (formed by retrogradation and recrystllization of amylose molecules).

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.212-216
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• 1991

Whipping and bandaekee making process were known to a bottle neck for yukwa(deep-fat fried waxy rice snack) making process. For mechanization of the process, a machine was designed and manufactured with conveyer. Some functions of the machine were compared. The continuous whipping and bandaekee making machine was developed by modification of chopper. The chopper was substituted with specially designed plates and die. The newly designed plates were suitable for continuous whipping of dough and making bandaekee without showing any quality different at the final stage. The width and thickness of bandaekee could be controlled by speed of conveyer. The proper conveyer speed was 87.3 mm/sec when amount of extrudate of dough was 221.8 g/sec (MW 51%) from chopper. A shape of knife and plate among components of chopper was not seriously influenced on whipping effect. Expectable thickness of bandaekee for good quality was $3.0{\sim}3.5\;mm$. The number of passing through the chopper was not effected on yukwa quality·but no whipping showed bulky volume with too soft texture.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.249-260
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• 1995

6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60$^{\circ}C$) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38$^{\circ}C$: 15-226 min, 7-60$^{\circ}C$: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38$^{\circ}C$: 15-151 min, 7-60$^{\circ}C$: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.157-160
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• 1991

Copper constantan thermocouples connecting to a recording potentiometer were inserted at the center of the patties and the samples were fried. In general, the internal temperature of the patty samples increased approximately $11.1^{\circ}C$ after the samples were removed from the fryer. The desired internal temperature and maximum internal end-point temperature, at different frying temperatures, can be obtained by adjusting the frying time. The yields of the patties decreased as maximum internal end-point temperature increased or as frying time increased. The internal temperature and maximum internal end-point temperature of the patty samples at three frying temperatures were predicted using polynominal regression of a third-order model with one independent variable, frying time. Polynominal regression of a second-order model with maximum internal end-point temperature as the independent variable was used to predict frying yields at three frying temperatures.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.1
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• pp.283-290
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• 2015

Purpose: The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. Materials and Methods: In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). Results: In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33-40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). Conclusions: It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1529-1536
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• 2004

This study was designed to determine total trans fatty acids (tFAs) content of processed foods commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total fat and tFAs content was determined by Soxhlet extraction method and attenuated total reflection infrared spectroscopy (ATR-IR), respectively. The tFAs positional isomers were analyzed using GC/MS spectrometer. In margarines, the content of tFAs ranged from 8.27% to 28.53%. Shortenings contained higher levels of tFAs (1.98~11.33%) than lards (1.83~1.96%). The content of tFAs in grilled confectioneries was wide (7.37~26.54%). Instant popcorns contained the highest amount of tFAs. Fried chickens had 0.44 to 14.85% of tFAs and french fries had 5.18 to 27.01% of tFAs. In fried snacks (crispy) and chocolates, tFAs were not detected. The amount of tFAs per serving size was the highest in instant popcorn, followed by french fries, fried snack (tortilla), doughnuts, and grilled confectioneries. TFAs isomer of margarines was mostly C18:1${\Delta}$9t. In shortenings and lards, the most abundant positional isomer of tFAs was C18:1${\Delta}$9t and C18:2${\Delta}$9t ${\Delta}$12t. Correlation coefficient of tFAs content between IR and GC/MS method was $r^2$=0.91.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.887-899
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• 2008

Recently the Ministry of Health and Welfare, Republic of Korea, announced the “Dietary Guidelines for Korean Adults (DGKA)”, which includes ten Dietary Goals, six Dietary Guidelines, and twenty-three Action Guidelines. DGKA are developed as the revision of the 2003 Dietary Guidelines for Koreans, targeting adult population. Dietary Guidelines are developed for general purpose as well as for different age groups. They are revised periodically to accommodate changes in diet and health problems of the population. The process of developing new DGKA can be summarized as 1) selection of focus areas, 2) analysis and review of available data for each area selected, and 3) derivation of guidelines based on the analyzed data, and 4) finalizing the guidelines after open discussions among the experts and general public. Five focus areas were selected by examining the Nutrition Goals of the Health Plan 2010 of Korea, soliciting proposals from the experts in the related fields, and reviewing existing and international guidelines. Five areas selected were 1) adequate intake of nutrients and foods, 2) balance of energy intake and physical activities, 3) alcohol intake, 4) food security and nutrition service, and 5) food safety. Adequacy of nutrient and food intakes of the Korean adult population was assessed using 2005 Korea National Health and Nutrition Examination Survey (KNHANES) data. Newly developed Dietary Reference Intakes for Koreans were used as reference values to assess the prevalence of inadequacies and excesses in nutrient intakes. Energy balance was examined with energy intake of 2005 KNHANES survey and results of physical activity questionnaire in the survey. Alcohol intake was also examined using 2005 KNHANES results of dietary intakes as well as the results of questionnaire survey on alcohol intakes. Food security, nutrition services, and food safety were analyzed using various government data and published results on the issues. Ten Dietary Goals and six Dietary Guidelines were developed after data analysis and were subjected to reviews of experts and general public. The final DGKA are: 1) Eat a variety of foods from each food group, 2) Increase physical activity and maintain healthy weight, 3) Eat proper amount of clean foods, 4) Avoid salty foods and try to eat foods with bland taste, 5) Avoid foods with high fat contents and deep-fried foods, and 6) When you drink alcohol, limit the amount. Twenty-three action guidelines are developed in order to achieve these guidelines in actual diet and life among the population. The government is disseminating the guidelines with “337” slogan and emblem. “337” indicates everyone should practice “3” guidelines of promoting good eating practice, “3” guidelines to limit or decrease in your diet, and you should practice them for “7” days a week. The guidelines will be useful in promoting healthy food habits and good nutritional status which will result in decrease nutrition related health problems in Korea.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.276-282
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• 2004

Barley flakes were developed by extrusion cooking using broken kernels, by-products of the barley pearling process. Broken kernels from both non-waxy and waxy barley broken kernels were sufficiently gelatinized at the barrel temperature of over $100^{\circ}C$ and the moisture content of broken kernels of over 35%. Cutting and flaking roll separating properties of pellets prepared from non-waxy barley broken kernels were better than those of waxy barley broken kernels. Characteristics of pellets prepared by extrusion cooking in different mixing ratios of non-waxy and waxy barley broken kernels were investigated. As the mixing ratio of waxy barley broken kernels increased, RVA peak viscosity, apparent viscosity, and yield stress of prepared pellets decreased, while flow behavior index increased. As the mixing ratio of waxy barley broken kernels increased, compressive strength and bulk density of deep-fat fried flakes drastically decreased, and the size of air cells on cross-section increased, and thickness of cell-constituting bodies decreased. Sensory evaluation results showed that acceptability for texture and taste of flakes inclosed as the mixing ratio of waxy barley broken kernels increased, and optimum mixing level of waxy barley broken kernels appeared to be 30-40%.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.59-68
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• 2000

This survey investigated on the degree of acknowledgment, intake frequency and using methods of wild grasses of the residents in Kyeonggi, Kangwon, Chunnam, Chungbook, Kyeongnam & Cheju area. The results were as follows: 1. An answer that impression of wild grasses is 'nature food' was the highest(42.6%). It was founded that interest of nature food has been increasing. 2. It has been shown that the most common method for elimination of astringent taste is to blanch and then wash several times with water.(62.9%) 3. The most common obtaining routes was traditional market. It has been shown that rate of gathering in the fields is higher in rural community and the group of over 60 years old than that of urban community and the other groups. 4. In rural area, people(28.7%) ate wild grasses more frequently than in urban area. Family with the old and the group of over 40 years old eat wild grass often. 5. More than 95% of answerers were familiar with the names of wild grasses, codonopsis lanceolata, chinese bellflower, braken, mugwort, wild rocambole and edible shoots of a fatsia & Korean lettuce are known to them with over 88.6%, 85.1% respectively. Frequently eaten wild grasses were braken, chinese bellflower, wild tocambole, codonopsis lanceolata, mugwort and korean lettuce orderly. But in Chunnam & Kyeongnam, they were braken, chinese bellflower, mugwort, wild rocambole and Korean lettuce orderly. 6. Wild grasses eaten with rice were total 25 species, and mugwort had the highest usage rate with 41.9%. Mugwort was used for $D'{\breve{o}}k$(rice cake)(77.8%), T'wigim $J{\breve{o}}n$(deep fat fried dish swallow fat fried dish)(50.1%) and liquor(4.6%). In the cooking of Guk(soup), Chigae(stew), Sengch'ae(raw vegetable) and kinds of wild grasses for Namul(cooked seasonal vegetable) & Bokkum(saute) are the most various with 58 species, especially braken was most commonly used for saute. Sedum & Korean lettuce were the common ingredients of Kimch and codonopsis lanceolata was used in liquer & Jangachis(pickle) with 40%, 46% each. Chinese bellflower was used with the most variable cooking method. 7. 43 species of wild grasses were stored by blanching and drying, and braken had the highest rate(32.3%) then aster scaber, flowering fern, Pimpinella brachycarpa, mugwort and ligularia orderly.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.259-264
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• 1972

Oxidative changes of the Ramyon lipids were studied under three experimental storage conditions. Ramyon was 1) exposed to fluorescent light irradiation at $25^{\circ}C$, 2) incubated in the dark at $40^{\circ}C$ and 3) irradiated with ultra-violet light at $25^{\circ}C$. In the study, changes in acid value, peroxide value, carbonyl value, TBA number, fatty acid composition and iodine value were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, and TBA number of the samples under fluorescent light irradiation and $40^{\circ}C$ incubation increased slightly during storage, while a sharp increase of those values were noticed with the samples of ultra-violet light irradiation. Especially, the TBA number of the Ramyon lipid under ultra-violet light irradiation markedly increased within 10 weeks and then decreased. With this change in TBA number, however, the bound form of malonaldehyde increased gradually. During the storage under $40^{\circ}C$ incubation, and ultra·violet irradiation for 10 weeks, the content of linoleic and linolenic acids decreased, while palmitic and stearic acids increased. However, only small changes were noticed in iodine value of the samples. On the other hand, oxidative rancid odor appeared at the end of 16 weeks storage under fluorescent light irradiation and $40^{\circ}C$ incubation, while it took only 4 weeks with the sample stored under ultra-violet irradiation.