• Journal of Nutrition and Health
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• v.54 no.6
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• pp.644-663
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• 2021

Purpose: This study was conducted to evaluate the safety of iodine intake based on ingestion levels and urinary iodine excretion of women of childbearing age (15-45 years old) using data from the 2013-2015 Korea National Health and Nutrition Examination Survey. Methods: Iodine intake was calculated using the 24 hours dietary recall method and urinary iodine excretion. The iodine nutrition database for the analysis of dietary iodine intake was constructed using the food composition database of the Rural Development Administration (RDA), the Korean Nutrition Society (KNS), the Ministries of Food and Drug Safety, China and, Japan. The World Health Organization (WHO) evaluation criteria and hazard quotient (HQ) calculated using biomonitoring equivalents (BE) were applied to evaluate the safety of the iodine intake. Results: Of the study subjects, 15.22% had a urinary iodine concentration level of less than 100 ㎍/L, which was diagnosed as deficient, and 48.16% had an excessive iodine concentration of over 300 ㎍/L. Urinary iodine concentration was 878.71 ㎍/L, iodine/creatinine was 589.00 ㎍/g, and iodine/creatinine was significantly higher at the age of 30-45 years. The dietary iodine intake was 273.47 ㎍/day, and the iodine intake calculated from the urinary iodine excretion was 1,198.10 ㎍/day. Foods with a high contribution to iodine intake were vegetables, seafood, seaweed and processed foods. The HQ was 1.665 when the urinary iodine content was > 1,000 ㎍/L. Conclusion: The results of this study implicate that the urinary iodine concentration, rather than the dietary iodine intake, is more appropriate to evaluate the iodine status under the current situation that a comprehensive iodine database for Koreans has not been established.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1187-1190
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• 1999

Lotus seed(Nelumbo nucifera Gaertner), known as traditional medicine as an antifebrile, antipsychotic, and cantihypertensive agent, was analyzed the chemical composition of lipid and protein. The seed com posed of 12.2% moisture, 2.3% crude lipid, 19.5% crude protein, 61.3% carbohydrate, 2.1% crude fibre, and 4.1% ash. The lipid showed iodine value of 97.9 that is lower than that of soybean oil and sesame oil, and similar to peanut oil and cotton seed oil. The fatty acid composition of the oil were the highest in content of linoleic acid which occupied 58.3% and saturated vs unsaturated fatty acid was 20.9:79.1. Especially behenic acid content, 6.9%, was higher than other plant oils. Sixteen amino acids were detected in the protein from the seed and glutamic acid content was the highest as 4.5% in dehulled kernel. The portion of essential amino acid was 31.1%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.596-602
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• 1998

Two kinds of sweet potato puree were prepared with Benihayato cultivar of yellow sweet potato with or without $\alpha$-amylase enzyme treatment. Chemical and rheological properties of enzyme-treated puree were different from those of control puree. Reducing sugar content and iodine value increased by $\alpha$-amylase enzyme treatment, while alcohol insoluble solids and viscosity decreased by enzyme treatment. However, the changes of carotenoid content were not significantly different. Hunter-b-values(yellowness) were 27.19 and 23.54 for no enzyme-treated puree(NTP) and enzyme-treated puree(ETP), respectively. Hunter-a values(redness) were 2.24 and 6.05 for NTP abd ETP, respectively. Content of total carotenoid of canned puree heated at 13$0^{\circ}C$ for 30 min decreased by 59 percents.

• The Korean Journal of Food And Nutrition
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• v.5 no.1
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• pp.1-6
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• 1992

For the effective utilization of apricot seed resources of food protein and lipid, the general composition, amino acid composition and chemical characteristics were analysed. The skinned and non-skinned apricot seed contained 53.9% and 48.0% of crude lipid, 24.7% and 26.8% of crude protein, respectively. There were no significant difference in the amino acid composition among skinned and non-skinned apricot seed, The major amino acids were glutamic acid, aspartic acid, alanine, tyrosine and threonine, holding 14.6 to 16.9%, 12.4 to 13.7%, 9.2 to 12.1%, 7.2 to 7.5% and 7.0 to 7.2% of total amino acid content, respectively. The sum of these ammo acids occupied about 50% to total amino acids. While the quantities of methionine, histidine, and Lysine were poor content. The essential amino acids occupied about 30% to total amino acids. The acid, iodine and saponification value of apricot seed oil were 0.7 to 7.1, 80.8 to 107.5 and 182.7 to 208.4, respectively. These values were significant difference in skinned and non-skinned apricot seed.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.477-481
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• 2007

Fourier transform near-infrared (FT-NIR) spectroscopy and partial least squares (PLS) regression were used to predict the amylose content of polished rice. Spectral reflectance data in a wavelength range of 1,000 to 2,500 nm were obtained with a commercial spectrophotometer for 60 different varieties of Korean rice. For a comparison of this spectroscopic method to a standard chemical analysis, the amylose contents of the tested rice samples were determined by the iodine-blue colorimetric method. The highest correlation for the rice amylose ($R^2=0.94$, standard error of prediction=0.20% amylose content) was obtained when using the FT-NIR spectrum data pre-treated with normalization, the first derivative, smoothing, and scattering correction.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.39-42
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• 1990

The properties of amylose of cow pea starch were investigated. Amylose content of cow pea was 25.1 % and iodine binding capacity was 20.2 %. The ${\beta}-amylolysis$ limit of the amylose was 82.3%. The limiting viscosity number of the amylose fraction was 204 ml/g and the corresponding average degree of polymerization was 1,510 glucose units. The percent distribution of molecular weight of the amylose by gel chromatography was $1{\times}10^4$(0.7 %), $1{\times}10^4{\sim}4{\times}10^4$(4.1 %), $4{\times}10^4{\sim}5{\times}10^5$(44.6 %), $5{\times}10^5{\sim}4{\times}10^7$(49.6 % ).

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.367-371
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• 1996

Camellia oil refined under laboratory conditions had a lower content of linoleic acid, higher oleic acid and lower iodine value than soybean oil. The oxidative stability of camellia oil from POV and AV was much higher than that of soybean oil during autoxidation. The acid values of both oils increased with frequency of frying whereas iodine value decreased. The significant decrease of iodine value of soybean oil compared to camellia oil is thought to be because more double bonds are present in soybean oil than in camellia oil. The result of sensory evaluation for taste, color, odor and total acceptance of potato chips fried with camellia, soy-bean and corn oil revealed that the potato chips prepared from camellia oil was the most favorable.

• Food Science and Preservation
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• v.8 no.3
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• pp.331-337
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• 2001

The oxidative stability of tallow heated was studied by different frying condition (temperature 130, 150, and 180$^{\circ}C$;heating time, each 10hours per day, total 240hrs). Changes of physicochemical parameters such as acid value, peroxide value, iodine value, dielectric constant, content of polar components and polymer, refractive index, smoke point, viscosity and color changes in tallow heated were also measured. Acid value, dielectric constant, refractive index, viscosity, and content of polar component and polymer increased as the tallow was heated longer, whereas iodine value and smoke point decreased and peroxide value was increased and decreased repeatedly. These parameters changed to a greater extent as the heating temperature went up. The color became darkened with the increase of red and yellow values during heating. The decree of coloration was proportional to heating temperature.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.9-13
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• 1991

Nochi is a kind of Korean traditional food made from glutinous rice or millet. This study attempted to examine the effects o( the various factors and to clarify the factors which affect the overall eating quality of Noch. The results were summarized as follows. 1. Starch content of waxy rice was 72.4% and IBC was 0.017%. 2. $\alpha$-amylase and $\beta$-amylase activity of malt were 40.13 and 8.94 units respectively. 3. Waxy rice soaked for 3 hours was ground to flour then sifted 20 mesh sieve. The mixture of waxy rice and malt was steamed for 20 minutes. 4. In sensory evaluation on varying the amount of malt and incubation time, the most favorite tendancy of the overall eating quality was at the level of 8hours incubation made by 5% addition of malt. 5. Total sugar contents, reducing sugar contents and the intensities of iodine stain at the incubation temperature of $60^{\circ}C$ were significantly different from those at $50^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.41-46
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• 1995

Changes of fatty acid composition and reaction rate were investigated according to reaction condition during partial hydrogenation reaction of soybean oil until its iodine value decreased from 134 to 110. The reaction conditions were varied in the range of from $170^{\circ}C$ to $210^{\circ}C$ of temperature, from 1.3 atm to 4.2 atm of pressure and from 0.005% to 0.1% of nickel concentration as catalyst. Lecithin was added in soybean oil to investigate the change of reaction rate. The result of addition of lecithin showed that reaction rate decreased to from 2 to 6 times in comparison with non-additive system.