• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.692-697
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• 2016

This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.503-517
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• 2020

Purpose: This study examined the yearly trend of milk consumption and the nutritional status of subjects aged 6-18 years using the 2007-2015 Korea National Health and Nutrition Examination Survey data. Methods: Milk and dairy products were classified into plain milk, flavored milk, and dairy products (ice cream, milkshakes, cheese, and yogurt, etc.). This study compared the milk and dairy products intakes, some nutrients intakes and percent of dietary reference intakes for Koreans in the milk intake and non-milk intake groups. Results: Plain milk intake decreased with year (male, p = 0.0199; female, p < 0.0001; elementary school, p = 0.0013; high school, p = 0.0061), whereas flavored milk and dairy products intake in these subjects increased with year. In all subjects, 49.9% of subjects did not drink milk at all. The intakes of energy, protein, fat, calcium, phosphorus, and riboflavin in the milk intake group were significantly higher than those in the non-milk intake group, even after adjusting for covariates (p < 0.05). The odds ratio of the prevalence of nutritional deficiency in the non-milk intake group was 3.2 times higher than that of the milk intake group (p < 0.001), even after adjusting for covariates. The odds ratio for the prevalence of excess intake of the energy/fat was not significant with milk intake. Conclusion: The prevalence of milk intake decreased every year in the subjects. Calcium deficiency and nutritional deficiency were very high in the non-milk intake group. Efforts should be made to improve the calcium status in children and adolescents by strengthening nutrition education about the importance of milk intake.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.507-515
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• 2021

Objectives: The aim of this study was to evaluate the extent of the potential erosion of enamel induced by three different types of commercial fermented milk using the pH cycle model. Methods: Specimens were treated and soaked up in three types of fermented milk and in mineral water for 10 min, four times a day for 8 days, and all of the specimens were immersed in artificial saliva outside of treatment times. The microhardness of the surface was measured by a microhardness tester, and a scanning electron microscope (SEM) was used to identify the enamel surface morphology. Results: The differences in the surface microhardness (ΔVHN) of enamel were different among the groups (p<0.05). The four groups were in descending order of ΔVHN: the liquid type group, condensed-drink type group, condensed-stirred type group, and control group. The liquid type group had a higher ΔVHN than the other two fermented milk groups (p<0.05). Based on SEM observation, the most severe surface damage was due to the liquid type of fermented milk. Conclusions: Customers' careful discretion is advised when purchasing these types of fermented milk. This information is anticipated to be of much value in the prevention of dental erosion.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• Journal of Dairy Science and Biotechnology
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• v.37 no.2
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• pp.136-153
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• 2019

The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type I C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt ($50{\mu}g/mL$, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather ($50{\mu}g/mL$, p<0.001), Happy Mama ($50{\mu}g/mL$, p<0.01), BioLys ($50{\mu}g/mL$, p<0.001), Enfamama ($25{\mu}g/mL$, p<0.0001), and Pregnagen ($25{\mu}g/mL$, p<0.001). Avocado fruit yoghurt ($25{\mu}g/mL$, p<0.05), avocado fruit jam yoghurt ($50{\mu}g/mL$, p<0.01), Enfamama ($100{\mu}g/mL$, p<0.05), and Pregnagen ($100{\mu}g/mL$, p<0.05) influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.

• Asia Marketing Journal
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• v.14 no.3
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• pp.169-184
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• 2012

All firms require new stimulus to spurt growth. Therefore it is necessary to successfully develop new products and to employ appropriate marketing practices for the new products to enter and settle in the market. Binggrae, a Korean company that specializes in dairy and processed dairy products, introduced a ready-to-drink (RTD) coffee product, 'a Café la' to expand its business into the coffee market in 2008. Binggrae was a latecomer in the RTD coffee market but a Café la has shown an impressive average sales growth rate of 115% as of 2011 since the launch. Moreover, it is a steady bestselling coffee brand among the Polyethylene terephthalate (PET)bottle category. Binggrae found potential and opportunity in the growing coffee market and made efforts to develop a new product that can be differentiated from the existing products. The result was PET bottle coffee, which was more portable and convenient to drink than coffee products offered in cups or cans. PET bottle coffee is produced through the patented Aseptic Filing System, thus the original coffee flavor stays fresh when combined with milk and has a longer shelf life than coffee products in cups. Moreover, as the taste of coffee consumers has become more sophisticated, Binggrae developed a premium product by differentiating the product processing method and by using higher-quality Arabica beans. After launching the new product, the company also employed a well-designed communication strategy. First, Binggrae was able to confirm the level of market demand and market potential for the product by employing BTL (Below the Line) marketing strategies through the consumers' word-of-mouth. Afterwards, the company invested its resources for a full-scale ATL (Above the Line) marketing campaign. Later a Café la's TV commercial effectively portrayed the product's characteristics, and succeeded in raising consumer awareness of the product. As a result, a Café la has become the bestselling brand in the PET bottle coffee market. The successful new product marketing strategy of Binggrae'sa Café la offers many valuable implications for companies planning to launch new products in the future.

• Journal of the korean academy of Pediatric Dentistry
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• v.35 no.3
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• pp.509-515
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• 2008

It is widely believed that the increase in the prevalence of dental erosion is due to soft drinks. The purpose of this study was to assess the influence of soft drinks and etchant on the erosion of tooth enamel and the effect of tooth brushing on the abrasion of eroded enamel, and the effect of milk, saliva and Tooth $Mousse^{(R)}$ on the remineralization. The changes in tooth enamel surface were observed by scanning electron microscophy. The results were as follows; 1. The pH of Coca-Cola and Chilsung-Cider were higher than the pH of FineEtch 37 and $Tyrian^{TM}SPE$. 2. The SEM photos revealed that the pattern of the surface eroded by Coca-Cola and Chilsung-Cider were more obvious than that eroded by etchants. 3. The results of remineralization by saliva, milk, Tooth $Mousse^{(R)}$ were not different from each other. 4. The remineralization by saliva decreased tooth brushing abrasion.

• Journal of Nutrition and Health
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• v.47 no.3
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• pp.193-205
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• 2014

Purpose: This study was conducted in order to investigate nutrient and food intake status and dietary quality in Korean adults according to nutrition label utilization. Methods: We analyzed data from the combined 2010-2011 KNHANES (Korean National Health and Nutrition Examination Survey). The analysis included 8190 adults aged 19 to 64 years. In this study, according to nutrition label utilization, we classified the subjects according to the "non-utilization of nutrition label (NUNL)" group (male, n = 2716, female, n = 3147), "identification of nutrition label (INL)" group (male, n = 143, female, n = 330), and "Utilization of nutrition label (UNL)" group (male, n = 363, female, n = 1491). Nutrient and food group intake, NAR (nutrient adequacy ratio), MAR (mean adequacy ratio), and INQ (index of nutritional quality) were analyzed using data from the 24-recall method. Results: Results of this study showed that subjects in the NUNL group were significantly more likely to drink alcohol compared with the other two groups. The NUNL group showed a significantly higher frequency of consuming instant noodles, Soju (male), and carbonated drink (female) than the UNL group, whereas the NUNL group showed a significantly lower frequency of consuming milk, soymilk, and yogurt than the UNL group. In addition, regarding diet quality (NAR and INQ), significantly lower vitamin $B_2$, vitamin C, and calcium was observed in the NUNL group compared with the UNL group. For both male and female, significantly higher MAR was observed in the UNL group than in the NUNL group. The NUNL group showed significantly lower consumption of milk compared to the UNL group. Conclusion: Good dietary practice such as referring to nutrition labels and its influence can affect the quality of nutritional intake and selection of food, while it can also provide basic data for specific nutrition education regarding use of nutrition labeling.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.55-62
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• 2009

Milk is called an almost complete food in terms of nutrition, especially for the younger generations because it contains a number of nutrients required for growth and development. Lactose intolerance is defined as a malabsorption of lactose in the intestine with some typical symptoms of abdominal pains and bloating, and occurred at 75% of global populations, which hampers milk consumption worldwide. Lacks of milk consumption in the underdeveloped countries frequently lead to many nutrients deficiencies, so that diseases including osteoporosis, hypertension, and colon cancer are more prevalent in the recent days. Lactose in foods needs to be hydrolyzed prior to intestinal absorption. The hydrolytic enzyme responsible for splitting lactose into its monomeric forms, glucose and galactose, is called as lactase or $\beta$-galactosidase. The former is primarily used as blood sugar and energy source and the latter used in glycolipid synthesis of brain tissues in infants. Lactose is clinically diagnosed with the breath hydrogen production test as well as intestinal biopsy. Reportedly, symptoms of lactose intolerance are widely prevalent at 25% of Europeans, 50 to 80% of Hispanics, South Indians, Africans, and Jews, almost 100% of Asians and native Americans. For the adults, phenotype of lactase persistence, which is able to hydrolyse lactose, is more common in the northern Europeans, but in the other area lactase non-persistence or adult-type hypolactasia is dominant. Genetic analysis on human lactase gene continued that lactase persistence was closely related to the err site of 1390 single nucleotide polymorphism from the 5'-end. To alleviate severity of lactose intolerance symptoms, some eating patterns including drinking milk a single cup or less, consumption along with other foods, whole milk rather than skimmed milk, and drink with live yogurt cultures, are highly recommended for the lactose maldigesters. Also, delay of gastric emptying is effective to avoid the symptoms from lactose intolerance. Frequency of lactose intolerance with conventional diagnosis is thought overestimated mainly because the subjects are exposed to too much lactose of 50 g rather than a single serving amount. Thus simple and accurate diagnostic method for lactose intolerance need to be established. It is thought that fermented milk products and low- or free lactose milks help improve currently stagnant milk consumption due to lactose intolerance which contributes to major barrier in milk marketing especially in Asian countries.