• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.621-626
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• 2003

The aim of this study was to evaluate the effects of 40% sucrose replacement with oligosaccharides (fructo- orisomalto-) in sponge cakes. The 18 female college students were divided into two groups; fructooligosaccharide sponge cake group (FOS) and isomaltooligosaccharide sponge cake group (IMOS). In each group, the subjects received 50 g/d of sponge cake which contained about 8 g oligosaccharides for 2 weeks. The results were as follows: (1) Frequency of stool evacuation tended to increase after 1 week and significantly increased after 2 weeks in both groups. (2) Shape and color of stool did not change in FOS group but the IMOS group showed significant improvement. (3) The stool amounts per defecation were not significantly different in both groups. (4) The time of defecation decreased 50% after 1 week in FOS group and tended to decrease gradually in IMOS group. (5) Consistency of stool was significantly decreased after 1 week in both groups and continuously decreased until 2 weeks. (6) Effort for evacuation and comfort feeling after evacuation were significantly improved only in IMOS group after 2 weeks. (7) Gastrointestinal complaints concerning diarrhea, abdominal pains, nausea, flatulence, loss of appetite and weight and bloating were apparent. The symptoms such as abdominal pains, flatulence, and bloating in FOS group lasted for 2 weeks. However, the complaints appeared only during two or three days in IMOS group. In conclusion, our results suggest that isomaltooligosaccharide was more effective than fructooligosaccharide for preventing constipation because isomaltooligosaccharide worked safely in gastrointestinal lumen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.519-525
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• 2003

The effect of chitosan on antimicrobial effect, shelf-life, antioxidation, color, moisture content and pH of pork loins stored at 1$0^{\circ}C$ was investigated. All concentration of 5 kDa chitosan had very weak antimicrobial effect in all concentration against spoilage bacteria in meat. 30 kDa and 120 kDa chitosan had very strong those effects above 0.1%. The pork dipped in 1% of 30 kDa and 120 kDa chitosans extended a shelf-life. In antioxidation, the dipped pork has shown remarkable effects in all concentrations of 30 kDa and 120 kDa chitosans. Also, the external redness of them was maintained stably. Their moisture contents were decreased slightly with the higher molecular weight and concentration during storage. The results suggested that properties of porks were improved with dipping in 1.0% of 30 kDa and 120 kDa chitosan.

• Journal of Aquaculture
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• v.9 no.3
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• pp.215-222
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• 1996

An experiment was conducted to assess the effects of dietary 3,5,3'-triiodo-L-thyronine ($T_3$) at 0, 10, 20, 50, 100 ppm on growth and survival rate in juvenile black seabream held at $27.9{\pm}1.1^{\circ}C$ for 50 days. Fish were fed the $T_{3}$ experimental diet for 4() days by hand to satiation in $2{\~}4$ times per day. After 50 days period, food intake rate (${\%}$), feed efficiency (${\%}$), survival rate (${\%}$), growth of weight and length (specific growth rates), and condition factor were measured. Food intake rate was inversely related to the dietary $T_{3}$ level. But feed efficiency was not changed by $T_{3}$ level. $T_{3}$ slightly improved survival rate of larvae. Survival rate of larvae from 100 ppm was significantly higher than that of fish from control. Dietary $T_{3}$ influenced growth in length and weight. Growth of black seabream fed a diet containing 10 ppm of $T_{3}$ was significantly higher than that of fish fed control. However 100 ppm of $T_{3}$ induced the inhibition for length and weight growth. The condition factor was inversely related to the dietary $T_{3}$ content.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.255-267
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• 2009

The purpose of this study is to evaluate the importance and performance of the educational laboratory facilities for culinary practice. The questionnaire was distributed to 100 students enrolled in the culinary arts department at Y University located in Chung-buk province, and a total of 71 usable, completed questionnaires were received for the research. Collected data was statistically analyzed using the SPSS 10.0 Windows version, and the IPA(Importance-Performance Analysis) was conducted to compare importance and satisfaction from kitchen laboratory facilities which have been a key element of culinary education. Results of this study can be summarized as follows. Firstly, it was found that performance (M=3.42) for culinary practice facilities was lower than importance(M=4.09) for culinary practice facilities. Secondly, through IPA, the importance and satisfaction of culinary laboratory elements showed some differences between the students who had have some educational experience in culinary art prior to enrollmnet and those who had not. The former students attached importance to the usefulness of facilities rather than the size of facilities. And as rapidly improved factors, they answered ventilation and water supply facilities for culinary laboratories. The application of this study in physical environment of culinary education will contribute to improve students` satisfaction with the quality of education. However, the critical point of this study is a limited sampling, so the results of this study cannot be generalized.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.927-933
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• 2008

The quality of Gangjung added with detoxified stem bark of Rhus verniciflua (RVSB) extract ($0{\sim}7%$, w/w) during room temperature storage ($25^{\circ}C$, 60 days) was investigated. The moisture content of Gangjung slightly decreased as the storage period increased, especially Gangjung at concentrations between $0{\sim}1%$, $3{\sim}5%$, and 7% decreased after 30, 40 and 50 days of storage, respectively. No significant differences in the hardness were found among the control and experimental samples. However, the peak number of Gangjung containing detoxified RVSB extract at concentrations of $0{\sim}3%$ significantly decreased after 60 days of storage, while that of Gangjung with 5% and 7% addition were not changed during storage. The acid, peroxide and TBA values of Gangjung increased as the storage period increased but the acid value was significantly lower for the Gangjung prepared with 7% (w/w) detoxified RVSB extract after 40 days of storage. Moreover, from 40 to 60 days of room temperature storage, peroxide value significantly decreased as the concentrations of detoxified RVSB extract increased and TBA value significantly decreased when the addition of detoxified RVSB extract was over 3% (w/w). These results suggest that the physical texture of Gangjung improved and lipid oxidation was reduced by the addition of detoxified RVSB extract.

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.161-177
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• 1996

This study attempts to propose a priority of national nutrition targets and strategies for health promotion by the year 2000 in Korea, as a part of the task set for national health promotion objectives and strategies. Among all of the important health issues raised, ten were chosen, nutrition was one priority area. In the first part, the current status of the nutrition-related health problems and risk factors are reviewed, in conjunction with the newly arisen health phenomena, such as changes in prevalence of lifestyle disease and causes of death, changes of food consumption patterns in our country. In the second section this study suggests six feasible national nutrition targets, eight implementing strategies and current major tasks on the basis of the assessment of present status and in consideration of the other health promotion goals and strategies, with reference to that of other developed countries. The main targets and strategies are suggested as follows ; Firstly, the national nutrition monitoring and surveillance system should be established for identifying the nutritional problems for our people, and current National Nutrition Survey is a strong need for improvement to a more comprehensive and reliable one. Secondly, effective administrative mechanism should be operation at national level for the development of nutrition policy. Ministry of Health and Welfare (MOHW) as well as local health department must be remarkably renewed and strengthened the nutrition section. And it is recommended that MOHW organize and operate “The Council of Nutrition”, in which all government authorities related with foodstuffs and nutrition would incorporated. The Council of Nutrition would act as an adjustor as well as a coordinator in nutrition related policy-making. Thirdly, healthy eating pattern will be supported by activities of introducing a nutrition labeling for providing consumers with the necessary information and skills for food selection. Fourthly, nutrition education, and nutrition intervention programs will be carried out in various settings such as health centers, schools, and clinical fields and workplace. Fifthly, the current dietary guidelines shall be continuously improved in detail, and publicly circulated to particular levels of people by age group and by health condition. And finally, researches and epidemiological studies particularly in regard to diet for development of chronic diseases are needed for more investigation and up-to-date national health and nutrition data should be collected with the support and cooperation from the various medical professional teams . (Korean J Community Nutrition 1(2) : 161-177, 1996)

• Korean Journal of Clinical Laboratory Science
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• v.47 no.4
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• pp.203-208
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• 2015

This study investigated the effect of Jerusalem artichoke (Helianthus tuberosus L.) extract on Blood Glucose and Lipid Metabolism in Streptozotocin (70 mg/kg B.W., i.p.)-induced Diabetic Rats. Sprague-Dawley male rats (200~220 g) were divided into normal control group (NC), diabetic control group (DC) and Jerusalem artichoke treated diabetic group (DJ). Diabetes was induced by single intraperitoneal injection of streptozotocin as a dose of 70 mg/kg body weight. Food (p<0.001) and water (p<0.05) intakes were higher in diabetic groups than the normal group. Body weight gain and food efficiency ratio were significantly lower in diabetic groups than normal group (p<0.01). However, they were higher in the DJ group than in the DC group. The serum levels of AST and ALT were significantly lower in the DJ group than in the DC group (p<0.05). The serum level of HDL-C was significantly higher in the DJ group than in the DC group (p<0.001). The serum levels of Triglyceride (p<0.05), LDL-C (p<0.001), and glucose (p<0.001) were significantly lower in the DJ group than in the DC group. At 3 and 4 weeks after the experiment, blood glucose level in the DJ group was significantly lower than the DC group (p<0.05). In conclusion, these results indicated that Jerusalem artichoke can prevent or retard the development of diabetic complications via its beneficial effects for alleviating the hyperglycemia and improved lipid metabolism.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1260-1267
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• 2017

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment I : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.108-114
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• 2004

In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95-104, 105-110 or 111-120kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111-120kg were increases than the other weights. The carcass grade of pigs slaughtered at 105-110kg had higher then at pigs slaughtered 94-104kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH$\_$u/, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p＜0.05). The meat color tended to similar for market weight and gender. The total myoglobin content of gilts slaughtered at 95-104kg and boars slaughtered at 111-120kg had higher than the other weight and gender. The meat of gilts had higher springiness and brittleness than boars (p＜0.05). These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by market weight and gender, meat of gilts was improved the shear force values and texture properties when compared to boars.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.65-69
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• 1974

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.