• Title/Summary/Keyword: instant food

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A Comparison of Food and Nutrient Intakes between Instant Noodle Consumers and Non-Consumers among Korean Children and Adolescents (아동 및 청소년의 라면 섭취에 따른 식품 및 영양소 섭취 실태 비교 - 2005년 국민건강영양조사 심층분석 결과 -)

  • Lee, Jung-Sug;Kim, Jeong-Seon;Hong, Kyoung-Hee;Jang, Young-Ai;Park, Soo-Hyun;Sohn, Young-Ae;Chung, Hae-Rang
    • Journal of Nutrition and Health
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    • v.42 no.8
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    • pp.723-731
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    • 2009
  • Instant noodle is one of the most popular foods in Korea. The objective of this study was to examine the association of instant noodle consumption and food and nutrient intake among children and teenagers in Korea. We used dietary data from 24-h recall of 1,748 subjects aged 7-19 years who participated in the 2005 Korea National Health and Nutrition Examination Survey. Those who consumed instant noodle once or more during the survey period were categorized as "instant noodle consumer (INC)" and were compared for food and nutrient intakes with the others (non-INC). The average age of the INC was 13.4 and that of the non-INC was 12.4; girls consumed more instant noodles than boys (p < 0.05). There was no significant difference in BMI between the two groups. With the exception of grains, as compared to the non-INC, the INC consumed significantly less amounts of potatoes, vegetables, mush-rooms, fruits, spices, seafood, and milk and dairy products. With respect to nutrient intakes, the INC-group showed significantly higher nutrient intakes of energy, fat, carbohydrate, sodium, thiamine, and riboflavin; however, as compared to the non-INC-group, the INC-group showed significantly less intakes of calcium, niacin, and vitamin C. The overall result suggests that consuming instant noodles may lead to excessive intake of fat and sodium, but it may cause an increased intake of thiamine and riboflavin. Therefore, nutrition education that helps children and teenagers choose a balanced meal while consuming instant noodle should be carried out. In addition, manufactures of instant noodles should consider nutritional aspects in product development processes.

Factors Influencing Instant Properties of Agglomerated Food (조립화된 분말식품의 인스탄트성질에 영향을 미치는 인자)

  • Park, Hyun-Jin;Rhee, Chul
    • Korean Journal of Food Science and Technology
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    • v.18 no.1
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    • pp.48-54
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    • 1986
  • Influencing factors on the instant properties of agglomerated parched barley powder prepared by fluidized bed agglomerator were investigated. Instant effect was measured by the determination of wettability, sinkability, dispersibility and solubility of agglomerated particles. Instant effect of agglomerated particle was influenced by sorts of binding materials, concentration of aqueous binder solution and agglomerated particle diameter. The binding materials for agglomerated process were water and aqueous solution of glucose, maltose and gelatin. Instant effect of agglomerated particles increased as the concentration of aqueous sugar solution increased. However, the effect of aqueous solution of gelatin on instant effect was inversely proportional to the concentration. The size of agglomerated particle had an outstanding effect on instant properties and the diameter of agglomerated particle ranging from 0.1 mm - 0.3 mm showed the excellent instant effect.

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A Factor Analysis on the Value System of Convenience Foods by Korean College Students (한국 대학생의 편의식품에 대한 가치 구조 평가에 대한 요인 분석)

  • 문수재;윤혜준;김정현;이양자
    • Korean journal of food and cookery science
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    • v.15 no.4
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    • pp.327-337
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    • 1999
  • This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

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Lipid Content and Fatty Acid Composition of Commercial Fatty Processed Food(II) -Fried Instant Noodle- (시판 지방성 가공식품의 지질함량과 지방산 조성(II) - 인스탄트 유탕면을 중심으로 -)

  • 김정헌;김복순;박건용;김을상;이규한
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.1
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    • pp.35-37
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    • 1998
  • This study was performed to investigate lipid content, melting point, refractive index, fatty acid composition and energy intake from lipid of commercial fried instant noodles. Sixty five samples were collected in Seoul area, and analyzed. The average of lipid content was 16.7%, melting point and refractive index were 29$^{\circ}C$ and 1.46, respectively. The fatty acid composition mainly consisted of C16:0, C18:1 and C18:2. The ratio of P/M/S in fried instant noodles was 0.19 : 0.77 : 1.00. The average energy intake from lipid of 100g fried instant noodles was 150.3kcal.

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Approximate Amounts of Capsaicin Intakes Determined from Capsaicin Contents in Powdered Soups of Korean Instant Noodles and Hot Peppers (시판 라면스프 및 고춧가루 중의 매운맛 성분 Capsaicin 함량측정을 통해 추정된 한국인의 Capsaicin 섭취량 범위)

  • 유리나;박정순;김명환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.501-504
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    • 1999
  • In order to get a quantitative information of capsaicin intakes derived from Korean daily spicy food, capsaicin contents in powdered red hot peppers and powdered soup of Korean instant noodles were measured by high performance liquid chromatography. Capsaicin contents were 0.03~0.33mg/g in the powdered hot pepper, 3.67~5.50mg/g in the powdered soup with most spicy taste, 2.15~3.14 mg/g in the soup with medium level of spicy, and below 1.5mg/g in the soup with mild taste of Korean instant noodles. From the results, it was estimated that the amounts of daily intake of capsaicin from hot pepper were about 0.38~4.95mg/day, and capsaicin intakes from one pack of Korean instant noodles were about 10~60mg.

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The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat Powders

  • Tanhehco, E.J.;Ng, P.K.W.
    • Food Science and Biotechnology
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    • v.14 no.6
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    • pp.758-765
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    • 2005
  • Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

A Nutritional Study in the Manufacturing of Instant sweet Potatoes (고구마의 Instant화와 그의 영양학적 연구 (I))

  • 원재희
    • Journal of the Korean Home Economics Association
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    • v.12 no.2
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    • pp.601-607
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    • 1974
  • The results of the manufacturing of instant sweet potatoes from Korea native sweet potatoes and researching nutritional aspects from it. 1. The optimum cooking time for the manufacturing of instant sweet potatoes are 30 minutes, then it water contents are 5%. 2. Along to increasing cooking time, the contents of saccharides and another nutritive is increased, and it has almost constant value in the contents of saccharides. 3. Instant sweet potatoes are a good vitamin food because Vitamin C n the sweet potatoes is destroyed a little through cooking process, but instant sweet potatoes contain much of Vitamin C more than cereal, as 0.146%.

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Dietary Exposure to 3-Monochloropropane-1,2-diol from Sauces and Instant Fried Noodle (Ramyun) Seasoning (소스류 및 라면 스프에 의한 3-Monochloropropane-1,2-diol의 식이 노출)

  • Kim, Hyun-Jung;Chun, Hyang-Sook;Ha, Jae-Ho
    • Journal of Food Hygiene and Safety
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    • v.22 no.4
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    • pp.306-310
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    • 2007
  • As a preliminary study for risk assessment of 3-monochloropropane-1,2-diol (3-MCPD) from processed food, the levels of 3-MCPD in commercial sauces and instant fried noodle (ramyun) seasoning were analyzed with gas chromatography/mass spectrometry. In August and September 2005, twenty-five samples of commercial sauces and twenty-five samples of instant fried noodle (ramyun) seasoning were collected from retail outlets and markets in Seoul, Korea. Six out of twenty-five sauces contained 3-MCPD and the highest concentration was 0.045 mg/kg. On the basis of per capita consumption of sauces and mean concentration of 3-MCPD, the estimated daily exposure to 3-MCPD from sauces was $0.094{\mu}g/person/day$. None of the twenty-five instant fried noodle (ramyun) seasoning samples was contained 3-MCPD. Therefore consumption of instant fried noodle (ramyun) seasoning was estimated not to contribute dietary exposure to 3-MCPD.

Comparison of Physicochemical Properties and Antioxidant Activities of Commercial Regular Coffee and Instant Coffee with Coffee Creamer (국내 시판 레귤러 커피와 커피 크리머 첨가커피의 이화학적 특성 및 항산화력 비교)

  • Jang, Eun Ho;Nam, Donghun;Na, Ha-Gyoon;Chae, Hee-Sung;Lee, Dong-Ha;Kim, Min-Ju;Kim, Hi-Hun;Lee, Je-Hyuk;Jang, Ki-Hyo
    • Journal of the East Asian Society of Dietary Life
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    • v.27 no.5
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    • pp.540-547
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    • 2017
  • This study examined the physicochemical characteristics and antioxidant activities of 22 commercial coffees, including two americano-type regular coffees, seven instant coffee mix coffees and 13 vending machine coffees. The seven instant coffee mixes and 13 vending machine coffees contained sugar and coffee creamer. Coffee samples with sugar and coffee creamer had higher pH values than regular coffee (p<0.05). Additionally, coffees with sugar and coffee creamer were significantly higher in total phenolics (p<0.05), total flavonoids (p<0.05) and ABTS radical scavenging activity (p<0.05). On-line HPLC-ABTS analyses indicated that antioxidant activities of instant coffees with sugar and coffee creamer were clearly different from those of regular coffee.

A Study of Dietary Attitude on the Product of Food Service Industry in Nutrition Major and Non-Major College Women (식품영양학 전공 여대생과 비전공 여대생의 외식산업식품에 대한 식생활 태도 조사)

  • 강남이;조미숙
    • The Korean Journal of Food And Nutrition
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    • v.5 no.2
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    • pp.150-162
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    • 1992
  • This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionnaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, bot the frequency of the intake of instant foods did not affect the score of nutrition knowledge On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowledge, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining-out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be mute aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.

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