• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.439-444
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• 1995

Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at $100^{\circ}C$ for 100 minutes slightly decreased pH and increased the acidity. Total solids and viscosity were also decreased by heating. All of those changes were more significant in V-6B than V-6A, probably due to lower pH. Heating the juice resulted in a slight decrease in L value and an increase in a and b values. Heating at $100^{\circ}C$ caused an increase in moldy flavor and a decrease in fresh vegetable flavor while heating at $80^{\circ}C$ for 20 minutes changed them little.

• Food Science and Preservation
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• v.13 no.2
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• pp.138-143
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• 2006

Clarified apple juice was prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment (CT). Effects of clarification methods as well as other qualify parameters were investigated Clarification was clearly improved with an increase in centrifugation speed and towering temperature. Especially, lowering the temperature led to a decrease in turbidity values at 5,000 rpm. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm, respectively. UF and CT were very effective to produce clarified apple juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity. L*-values were increased while a*-values were decreased significantly after clarification regardless of methods (P<0.05). Vitamin C was most retained in the clarified samples using CT.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1264-1269
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• 2014

This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropy-lated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.229-242
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• 2008

This study examined foodservice management performance in child-care centers and suggests ways in which meal service quality can be improved. Questionnaires were distributed to 51 child-care facilities. The majority of respondents were facility directors (dietitians) and their facility type was tax-paid (92.2%). The dietitian response rate was 51.0%, and the majority (96.2%) were hired with co-management status, visiting a facility once a week (76.0%). Only 52.1% of the facilities had menu planning by a dietitian, and improvements were needed in terms of planning menus with standardized recipes, especially for infant meals. The monthly food cost per child was 47,394 won, and the labor cost for a co-management dietitian was 3,670 won per child, indicating 21.8% and 1.8% of the tuition fee, respectively. Other necessary improvements included: more reliable food purchasing management, securing additional foodservice equipment, and better sanitation management. In addition, respondents rated the following as requirements to ensure high quality meal service: 'modernized foodservice equipment and facilities', 'government financial support', and 'information on nutrition and foodservice management provided by dietitians'. Based on the study results, the following are recommendations for improving meal service quality in child-care centers: Dietitian placement should be extended to facilities of over 50-capacity in addition to their current placement in facilities of over 100-capacity, and co-management dietitians should have their control span restricted to two facilities instead of five. Finally, nationwide nutrition support plans and nutrition education programs should be developed and implemented by dietitians, and their roles should be extended to foodservice mangers as well as nutrition teachers.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.243-253
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• 2006

The purpose of this study was to investigate dietitians' needs of teaching materials about nutrition education for school children in Kyonggi and Chungnam(including Daejeon) areas. This study was carried out using questionnaires via e-mail or in class to the subjects of 166 elementary school dietitians as 68 in Kyonggi and 98 in Chungnam. The number of small(less than 700 meals), medium(700-1400 meals) and large(over 1400 meals) schools based on served meals daily were 48, 62 and 56, respectively. The results are as follows: Frequency of nutrition education for students as well as for teachers was samely very low as 'once per two months' and the education used to perform during lunch time mostly. For preparing nutrition education they obtained informations from the internet(64.0%). The main topics of nutrition education they used to covered were 'et's eat breakfast', 'table manners', 'the relations of body and nutrients', 'food waste', 'foods and calorie', etc.. The largest limit of nutrition education practices faced by school dietitians were pointed out as 'lacks of teaching materials' and 'counseling techniques'. Most dietitians wanted CD or substantial teaching materials for the practices, and required their contents covering 'cooking', 'food and calories', 'let’s eat various foods', 'relations of body and nutrients', 'regular meal is important’ and etc.. Since we expect nutrition teachers to be realized soon, nutrition education/counseling is emphasized more as their duty. Even though school dietitians revealed poor self-confidence, they were positive to get improved by reeducation of nutrition counseling methods and skills. If easy and suitable education materials(CD type) are developed as good as the school dietitians desired, the materials could contribute much to better nutrition education/counseling practices at schools.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.542-549
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• 2006

The purpose of this study was to develop a web site providing sound and specific diet and nutritional information for internet users in different age groups to protect themselves from junk nutritional information. Among 660 internal users (436 in their 20s, 154 in their 30s, and 63 in their 40s), 66.4% had access to a computer to get nutritional information. Almost 38% of those in their 20s searched in the internet using the term 'diet', whereas 25.9% of those in their 30s and 27.1% of those in their 40s searched using 'cooking and recipe'(p<0.001). The main purpose of using nutritional information on the internet of the subjects was 'to take care of health'(p<0.001). Seventy percent of subjects answered 'so-so' for the satisfaction about the content of nutritional information that was self-explored. Contents related to nutritional information which needed to be improved was 'sound information' for 47.2% of those in their 30s, 'convenience for the application to daily life' for 51.1% of those in their 20s, and 39.6% of those in their 40s. A specialized nutritional information site must to be developed for users to gain access to reliable and valuable information without difficulty, as the variety of the interested area and application area for each user.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.164-170
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• 2005

To improve functional properties of food proteins, homologous or heterologous ${\beta}-casein$ and 11S globulin(glycinin) from animal and vegetable proteins, respectively, were bio-hybridized using transglutaminase(MTGase). Susceptibility was confirmed by SDS-PAGE, particle size analyzed, and emulsion stability tested using Reddy and Fogler method, To determine how bio-hybridized protein influences emulsion stability, protein bound on oil droplet was investigated using Scanning Electron Microscopy (SEM). formation of bio-hybridized protein band was detected among homologous and heterologous proteins, with heterologous protein forming weak band in oligomer form. Homologous ${\beta}-casein$ protein showed high emulsion stability, while homologous glycinin showed almost no stability. Stability of heterologous ${\beta}-casein$ and glycinin protein was higher than that of glycinin. SEM photographs showed even distribution of bio-hybridized proteins on oil droplet improved stability.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.260-265
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• 2003

Transglutaminase (TG) was prepared from Streptomyces mobaraensis to improve texture and self-life of food. In preliminary experiments, texture of the dough was not improved due to the interference in microbial TG reaction by proteases present in the crude enzyme. Among the cation exchange resins tested for the removal of proteases, MonoPlus S 100 was the most efficient. Further purification steps with a quaternary ammonia salt resin and gel permeation chromatography effectively removed proteases from crude enzyme. Molecular weight of purified enzyme was about 38,000 on SDS-polyacrylamide gel electrophoresis. Farinograph data showed the addition of purified enzyme to wheat flour gave higher stability and lower weakness values those that of crude enzyme.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.280-286
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• 1988

Freezing is becoming incressingly important in the food industry as a means of food preservation since the turn of the century. For quality, processing and economic reasons, it is important to predict the freezing time for foods. A number of models have been proposed to predict freezing time. However, most analytical freezing time prediction techniques apply only to specific freezing conditions. Therefore, it is necessary to develop an improved analytical method for freezing time prediction under various conditions. The objectives of this study, by reviewing previous experimental data obtained by uncertain freezing condition and thermo-physical data, were to develop simple and accurate analytical method for prediction freezing time, and to obtain the freezing time of various foodstuffs by still air freezing and immersion freezing method. The result of this study showed that the proposed method offered better results than the other complex method compared.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.