• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.2
• /
• pp.171-176
• /
• 1985

The effects of cooking methods by boiling, electric oven and microwave on the proximate composition, minerals and water-soluble vitamins of two major Korean potato varieties (Soomi and Namjac) were studied. The dry matter content was increased after the cooking by the methods of electric oven and microwave, however, the crude fiber content was highly decreased by both methods. The crude ash content was not affected by the cooking methods used. The potassium content was increased by electric oven and microwave methods, and iron content was increased by electric oven baking, however, the copper content was significantly decreased by the electric oven and microwave cooking methods. The macrominerals (phosphorus, magnesium, calcium) and microminerals (zinc, manganese, nickel, lead, cadmium) content present initially in potatoes have not been changed by the cooking methods employed in this study. Relative retention value of ascorbic acid was the lowest and the value of thiamin was the highest in the potatoes cooked by microwave. The retention values of riboflavin and folic acid obtained. after boiling were similar to those after microwave cooking, and both of these treatments were superior to the electric oven baking. The retention values of niacin and vitamin $B_6$ varied between 93 and 100% depending on the cooking methods used. Overall, with a few exceptions, the retention values of water-soluble vitamins in boiled and microwave cooked potatoes were superior to those of the electric oven baked.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.3
• /
• pp.243-248
• /
• 1986

This study was examined the contents of calcium, phosphorus, magnesium, sodium, potassium, total nitrogen (total N) and free amino acid in shank bone stock as results of boiling for eight, twelve, sixteen and twenty hours. The results were as follows. 1) Contents of calium, sodium and potassium were increased according to boiling time, Content of calcium was more than two times after boiling for twenty hours as compared with eight hours. The contents of potassium and sodium were increased slightly but that of magnesium was constant in the course of boiling. The content of phosphorus was showed maximum value after toiling for eight hours and was decreased after boiling for twelve hours. 2) The content of total N was increased according to boiling time and showed moximum value after boiling for twenty hours. Total N was extracted more than two times after boiling for twenty hours as compared with eight hours. The content of free amino acid was little at various boiling time. The contents of glycine, glutamic acid and serine were increased according to boiling time. Glycine was the most abundant free amino acid and was followed in order of glutamic acid. alanine and serine.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.2
• /
• pp.119-127
• /
• 1986

The rheological properties of mayonnaise were studied with cylindrindrical viscometer. It was observed that mayonnaise showed pseudoplastic behavior, yield stress and time dependent characteristics. In the initial period of shear time, the decay of viscosity of mayonnaise was followed by a second-order kinetic equation. The influence of temperature on viscosity could be described by Arrhenius equation. The apparent viscosity of mayonnaise markedly increased with an rise in the concentration of egg yolk; and the emulsion was most stable at the concentration of 12%. At the concentration of $65{\sim}75%$ oil, the apparent viscosity was increased; the maximum value was reached at 75% oil, and above 75% oil, the remarkable decreased was observed. The size of oil drops was decreased with an increase in oil concentration of 75% oil. The apparent viscosity of mayonnaise was increased with an rise in water contents, while being decreased with one in the concentration of vinegar.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.3
• /
• pp.235-242
• /
• 1986

The present experiment was intended to determine the effect of pollen load on chloroform-induced hepatic and renal damage in rats. The subjects were administered with the graded concentration of chloroform and an additional amount of pollen to some groups, and the result of which was: 1. The content of total lipid in liver and kidney increased in proportion to the chloroform concentration, but decreased in the chloroform and pollen administration groups. 2. The amount of total cholesterol in serum, liver and kidney of the chloroform administration group was higher than that of the control group, and it decreased gradually with pollen administration. 3. The activity of sGOT, sGPT, and LDH increased in proportion to the chloroform concentration, but decreased in the pollen-treated groups. 4. It is not significant that the cellulose acetate electrophoresis of LDH isozymes showed the increased of $LDH_5$ in liver of the pollen administration group. LDH isozymes in kidney are not significantly changed, too.

• The Korean Journal of Community Living Science
• /
• v.16 no.1
• /
• pp.149-163
• /
• 2005

Family has emerged as a key concept for health, and it has been identified as one of the most important conditions. The relationship between health habit and its management is different depending on family. The odd pair family, mostly rural lower income class, worry to have poor health because of no spouse and small family size. One thousand eight hundred and seventy(1870) subjects were collected in 9 provinces through the sampling of Probability Proportional to Size (PPS). Questionnaire method was conducted on health checking, bath states, alcohol consumption, cigarette smoking, and the prevalence of farmer's health related problems. The main results were as follows: 1) The characteristics of odd pair families are that the head of household is female(77% ), the size of family is small(1.76 persons), the education level is low(7.5 years for male, 3.1 years for female) and the age group is old (male: 89.78 year old, female: 73.69 year old). 2) For the odd pair family, the frequency of health checking is quite low with one or two times per year(l0.2%) and the rate of no-health checking is much higher(35.8%) .3) Bathing utility is not available 29.6% of the odd pair family and only cold water is supplied at home for the 11.5 % of them. However, for the paired family, 9.8 % of them has no bathing utility and the rate of the family supplied with only cold water is just 7.9%. 4) The bathing frequency score of odd pair family is l.74points for male and 1.25 points for female. 5) The rate of smoking habits for odd pair family is 68.5 % and specially it is 7.6% for female, which is higher comparing with that of pair family. 6) The smoking frequency score of odd pair family is 1.57 points. 7) Alcohol drinking frequency score of odd pair family is 1.79 points for male, and 3.24points for female. 8) Farmers' syndrome(FS) revealed 38.7% of odd pair family and it is lower than that of pair family(57.3%). Special pain of FS was huckle bone and muscle(28.4%) and articular pain(24.l %). The pain rate of huckle bone and muscle(43.l %) and articular pain(33.5%) were higher in a year in odd pair family were lower than those of pair family: farming machine caused accidents(6.5%) and pesticide poisoning(5.7%). l0) The odd pair family use more frequently medical clinic or public health center for the treatment of FS(74.7%) and pesticide poisoning(62.5%) than the pair family for FS(69.0%) and for pesticide poisoning(.53.6%). The score of FS treatment is 5.70 points for odd pair family and it is not significantly different from 5.62 points of the paired family. The result of pesticide poisoning treatment score is as same as that of FS.

• Korean Journal of Community Nutrition
• /
• v.15 no.4
• /
• pp.525-535
• /
• 2010

The purpose of this study was to provide basic data for nutritional education for juveniles' desirable vegetable intake by analyzing their vegetable intake, dietary habit and nutrient intakes according to gender of middle school students in Chungnam. The average age of the subjects was 15.0, height was 162.5 cm, weight was 53.5 kg and their average BMI was $20.1kg/m^2$. The frequency of eating supper in girls was lower than that in boys. Many respondents answered that a meal-time was 10~20 minutes. Without gender difference, more than 90% respondents thought that vegetables were good for health. As for the preference of vegetable, subjects responded, "I am in the middle", "I like them", "I dislike them", "I like them very much", and "I dislike them very much" in order, without gender difference. The frequent eaten leaf vegetable was Chinese cabbage, the frequent eaten fruit vegetable was cucumber, and the frequent eaten root vegetable was radish. The favorite leaf vegetable was lettuce, the favorite fruit vegetable was corn, and the favorite root vegetable was sweet potato. The preference degrees of taro and ginger were very low. The reasons why they liked a vegetable were that it was delicious and they ate it at home often. In addition, the reason why they disliked vegetables was that they are untasty in flavor or texture and it showed that many students had a prejudice that vegetables were untasty. The intakes of plant protein, dietary fiber, ash and INQs of dietary fiber, calcium, vitamin C, folate, vitamin E in the group with high preference of vegetables were significantly higher than those of low preference group. The study results indicate that intake frequency and preference of root vegetables in juveniles are low and the major reasons of these results are taste and eating experience of vegetables. In addition, the intake amounts of dietary fiber and folate are poor in the subjects with low preference of vegetables. Therefore, families and schools should make efforts that juveniles can recognize the importance of vegetable intake and select various vegetables properly through the development of cooking methods and systematic nutrition education.

• Korean Journal of Community Nutrition
• /
• v.2 no.5
• /
• pp.687-694
• /
• 1997

This study investigated the effects of vitamin C supplementation on the nutritional iron status of 31 adolescent girls, aged 12-15 years, with low hemoglobin levels. They were randomly divided into four groups, and for two groups daily150mg or 900mg of L-ascorbic acid(AsA) was given in three equal doses at three meals during 9 weeks. To another group daily 60mg iron as ferrous sulfate was given in the same way as AsA. The control group was given sugar placebo. Body iron status was monitored through the determination of Hb, Hct, MCHC, and serum ferritin concentrations. Dietary AsA and iron intakes were measured from food consumption surveys performed by 3-day 24-hour recalls. The amount of absorbed iron was estimated from the model of Monsen et al. The average amounts of food iron for four groups were 12.3- 15.0mg and 11.1 - 18.9mg at initial and at final period of the supplementation trial, respectively. The tentatively estimated amount of absorbed iron was significantly increased in the 900mg AsA and iron supplementing groups, but not in the 150mg AsA and placebo groups. Both Hb and MCHC were improved to above normal levels in all groups except the placebo group. Hct was elevated only in the AsA 900mg group whose Hct was relatively lower than the other groups. Serum ferritin concentrations of the four groups, which were as low as 8.50 - 14.39ng/mL on average at the intial periods, augmented significantly to 20.18ng/mL and 26.63ng/mL in the 900mg AsA and iron groups, respectively. Serum ferritin was not elevated in either the AsA 300mg group or the placebo group. The above data indicated that the daily supplementaion of 150mg AsA to the meals containing 12-15mg iron per day promoted Hb levels of adolescent girls with low Hb, and the 900mg AsA supplementing improved not only Hb level but also body iron store. A supplementation of 60mg iron per day appeared to be slightly more effective in improving the iron status in comparison to the 900mg AsA supplement. (Korean J Community Nutrition 2(5) : 687-694, 1997)

• Journal of the Korean Society of Food Culture
• /
• v.3 no.2
• /
• pp.125-133
• /
• 1988

In recent years, Korean traditional culture has been reviewed in many ways. And Great efforts have been made to form a culture suitable for the Koreans. With these tendencies, the interest in Korean traditional foods has been greater. So this paper is intended to identify and analyze the kinds, materials and cooking processes of the rice cakes needed for ancestral worship rites in the court of Choson Dynasty. The work is centered around the Tae-sang-ji written by Lee kun-myong in 1873-the 10th year since king kojong's coming to the throne. And we study such literatures on foods and cooking processes as Kyugon-si-ui-bang, Yo-rok, Jungbo-Sallim-Kyungjae, Kyuhap-Chongso, Si-ui-jon-so and so on. The results are compared and analyzed. Cooking processes and materials of Korean rice cakes in Choson Dynasty were various and had traditional characteristics. Rice cakes necessarily needed for various rites were called pyun especially when they were used for ancestral worship. And many different kinds of Pyun were used according to seasons. There were nineteen kinds of rice cakes used for ancestral worship in the court: Gu-i-Byung, Bun-ja-Byung, Baek-Byung and so on. The six; Gu-i-Byung, Bun-ja-Byung, Sam-sik-Byung, Yi-sik-Byung, Baek-Byung and Huk Byung were essential for the great rites at Jong-myo and Young-nyung-Jeon and so they were highly thought of. Main materials of these six were rice, glutinousrice, sorghum and wheat flour. Cooking processes of the rice cakes above mentioned can be classified into frying, beating, boiling, steaming, etc. Powder for covering rice cakes was made of bean, pine nut, sesame and red bean, of which bean was made the greatest use of. If was very wise of them to use these kinds of powder, for they supply protein and lipid of which rice cakes are destitute and they also add colors and good tastes to rice cakes. But Korean traditional rice cakes are less used as the thought of rites has changed and various kinds of desserts have been developed. And yet there is no denying the fact that even now rice cakes play a great role in traditional formalities.

• Journal of Food Hygiene and Safety
• /
• v.21 no.4
• /
• pp.238-243
• /
• 2006

The populations of V. parahaemolyticus were enumerated in oysters collected in wholesale seafood markets in Seoul and tested in various possible condition. The populations of oysters soled in the markets were ranged $<2\sim1.4\times10^6$ MPN/100 g from April to November in 2005. In the case of oysters added with V. parahaemolyticus of $4\times10^3$ CFU/100 g, the highest population numbers were $1.4\times10^7$ CFU/100 g, $5.4\times10^5$ CFU/100 g and $2.7\times10^4$ CFU/100 g at $36^{\circ}C$ after culturing for 15 hours, at $25^{\circ}C$ after 15 hours and at $4^{\circ}C$ after 15 hours, respectively. But the difference of the populations of V. parahaemolticus in oysters stored in the icebox with ice for bulked sale and displayed in stalls on ice for the small packaged sale was not significant. In the case of oysters carried with ambient temperature at $30.8^{\circ}C$, the V. parahaemolyticus density was dramatically increased from $2.7\times10^5$ to $1.4\times10^8$ MPN/100 g. It was indicated it is important to carry the oysters to home with ice after purchase. Even after the washing two times with 21 tap water, the common cooking method in Korea was not greately make the decrease of V. parahaemolyticus density from $1.4\times10^8$ MPN/100 g to $9.0\times10^5$ MPN/100 g. So it is noticed to stored in low temperature after cooking, especially in hot seasons.

• Korean journal of food and cookery science
• /
• v.2 no.2
• /
• pp.8-15
• /
• 1986

This study was carried out to investigate changes of the lipid contents and the fatty acid composition in shank during heating time and frozen storage. 1. The total lipid contents of raw shank were about 3.57% and decreased stepwise during heating time 30, 60, 90 min and frozen storage(24hrs) The contents of neutral lipid, glycolipid and phospholipid were 70.71%, 6.36%, and 22.93% in raw shank, and neutral lipid contents were decreased, whereas Phospholipid contents were increased according to heating tide. In frozen storage, neutral lipid and glycolipid contents were increased, while phospholipid contents were decreased. 2. Lipids of shank possessed about 8 kinds of fatty acid as the constituent by gas-liquid chromatography analysis. The main fatty acids were oleic acid, palmitic acistearic acid and linoleic acid: the fatty acids of total lipids in raw shank were 43.48% of oleic acid, 23.13% of palmitic acid,12.00% of stearic acid and 6.75% of linoleic acid. Also the fatty acids were 43.32% of oleic acid, 23.26% of palmitic acid, 9.30% of stearic acid 2.15% of linoleic acid in neutral lipid, 22.63% of oleic acid, 8.44% of palmitic acid, 11.98% of stearic acid, 27.01% of linoleic acidin glycolipid, 39.38% of oleic acid, 15.89% of palmitic acid, 15.55% of stearic acid, 17.49% of linoleic acid in phospholipid. 3. The fatty acid pattern of total lipid, neutral lipid, glycolipid and phospholipid was not any changes, whereas there was a difference in the fatty acid contents: palmitic acid and stearic acid of total lipid were decreased in the 30 min and 60 min heating but increased in 90min heating, and linoleic acid of neutral lipid was increased stepwise during heating time and frozen storage. Also palmiict acid of glycolipid was increased gradually and linoleic acid in heating time 30, 60 min was higher than 90 min and frozen storage. Among fatty acids in phoapholipid, oleic acid was increased during heating time, while decreased in frozen storage, and linoleic acid was not any change but linolanic acid was increased. UFA/SFA of phospholipid was the highest when heating time was 60 min. From above results, it was found that when heating time was 60 min beneficial nutritionally, comparing with changes of fatty acid composition according to the heating time aid frozen storage.