• Journal of the Korean Home Economics Association
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• v.19 no.4
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• pp.41-53
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• 1981

The purpose of this survey was to investigate the nutrient and food intake and food habits of the aged Jeju island. The survey was conducted to 102 persons, 50 persons aged 65 to 74 years and 52 persons aged 75 years over from July 5 to 25, 1981. The result obtained was summarized as follows; 1. Average nutrient intake per day Calorie intake was 1408 ㎉(which was 64% of RDA) for male and was 1343 ㎉ (84%) for female aged 65 to 74 years. For male aged 75 years over calorie intake was 1316㎉ (60%) and for female was 1292㎉ (81%). According to the intake of calorie, the ratio of carbohydrate, protein, fat, were average 74.8%, 15.1%, 10.1%. Protein intake was insufficient quantiatively, but the proportion of animal protein to total protein intake were 26.1 to 33.5%. Other nutrient intake, such as Ca, vitamin A and C were lower than the recommended dietary allowance. 2. Food intake In per capita food consumption were 69.1g to 744.7g and average 320.1g of cereal (125.1g of rice and 160.5g of barley) and 63.9g of fishes. Total food consumption and vegetables were diminished by older age. 3. Correlation assessment The correlation coefficient between residental stus lived with family, high activity, good health, and nutrient intake were significant (P<0.05). Poor teeth had influence on less nutrient intake, but was not significant. 4. Food preferences Food liked over 70% of subjects were persimmon, fishes, leef, tomato, and boiled rice with barley, etc. owing to tender food, economical reasons, seasonal influence, and food habits. Food disliked over 20% of subjects were instant noodle, small sardin, boiled rice, and ice-crea, etc. The majority of subjects had never had the processing food, such as ham, sausage, butter and margarine, etc.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.450-456
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• 2005

This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1081-1088
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• 2008

In this study, the antioxidant activities and quality characteristics of noodles amended with spirulina were evaluated. Wheat flour noodles were prepared using three levels of spirulina (0, 0.63, 1.25 and 2.5%). The moisture content of the noodles that contained spirulina was higher before and after cooking. and these increases occurred in a concentration dependant manner. Furthermore the Hunter L (lightness), a (redness) and b (yellowness) values of noodles that contained spirulina were higher before and after cooking. and these values increased as the concentration of spirulina increased. Moreover the textural properties, which included, hardness, cohesiveness, springiness, gumminess, and chewiness, were significantly higher in noodles that contained than in the controls. Additionally, the antioxidant activity of noodles that contained spirulina increased in a concentration dependent manner. Specifically, the: $IC_{50}$ values of the DPPH radical scavenging activity for raw noodle was 726.00 mg/g, whereas that of raw noodles that contained 1.25 and 2.5% spirulina was 449.96 mg/g and 439.44 mg/g, respectively. Finally, a sensory preference test revealed that cooked noodles that contained 1.25% spirulina had the highest color, odor, taste and overall preference scores. Taken together, these findings suggest that up to 1.25% of the wheat flour could be substituted with spirulina to improve the quality of the noodles.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.426-432
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• 2016

Purpose: The consumption of noodles has increased domestically. However, noodles with high carbohydrate content can cause an increase in blood glucose compared with other foods. Therefore, in this study, Naengmyeon with high resistant starch was prepared for decreasing blood glucose by the addition of 0.5% citric acid (CN), 1% guar gum (GN) or 0.5% citric acid and 1% guar gum (CGN), and then it was incubated in a refrigerator for 3 days, and stored in a freezer for 1 month. Methods: The quality characteristics of these Naengmyeon noodles was evaluated based on total starch, resistant starch, water absorption, cooking loss, turbidity, in vitro starch hydrolysis, and in vivo glucose response. Results: There was no significant difference in the total starch, cooking loss, and turbidity. The resistant starch of GN (1.70%) and CGN (1.84%) was significantly increased when compared with that in Naengmyeon with no additives (N) and CN. In terms of water absorption, CN (86.01%) was the lowest in samples, followed by GN (92.17%), N (94.20%), and CGN (99.16%). CGN with high resistant starch was the lowest in in vitro starch hydrolysis in samples. However, it had no effect on the in vivo glucose response. In vitro starch hydrolysis exhibited a significant positive correlation (r=0.533; p<0.01) with in vivo glucose response. Conclusion: Therefore, future studies are needed to establish the standard for resistant starch contents in processed carbohydrate foods for delaying the increase in blood glucose. If this standard is established, it might help to develop processed foods for diabetic patients.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.303-305
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• 1995

The purpose of this study was to investigate aluminum content by atomic absorption spectrophotometry after digestion with mixture of $HNO_3\;and\;HClO_4(2:1,\;v/v)$ on baking powder, wheat flours, noodles and baked foods. The contents of aluminum in baking powder, wheat flour, biscuit and snack, noodle, starch vermicelli, buckwheat vermicelli ranged from 1910 to 1948 mg/100g, 8.5 to 11.0 mg/100g, 15.3 to 19.2 mg/100g and 22.5 to 56.4 mg/100g, 29.7 to 58.5 mg/100g, 63.0 to 80.0 mg/100g, 33.1 to 46.3 mg/100g, 37.8 to 49.9 mg/100g, respectively. Aluminum contents in wheat flour foods were significantly different by added baking powder and different company(p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.354-362
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• 1991

To investigate nutritional and biochemical values of buckwheat, amino acids and minerals in buckwheat harvested from Kangweon-do were analysed. Mixed flour between buckwheat and wheat were made to be used for buckwheat noodle and were also analysed minerals and major nutrients in composite flours. When three different levels of flour mix were compared, major nutrients were about same among those mixes but minerals were higher by adding more buckwheat flour, especially by adding more imported buckwheat flour. From this mixed flour, 9 minerals and 16 amino acids including 9 essential amino acids were analysed. Contents of selenium, sodium and magnessium were very high in buckwheat flour, Therefore, nutritional value of domestic buckwheat was highly evaluated. BAP method was used to determine the change of gelatinization in the noodles prepared by extruder at 8$0^{\circ}C$, and in the noodles during freeze drying and refrigeration. 70% of gelatinization was done during noolding process and retrogradation was severe during refrigeration.

• Journal of Korean Medicine Rehabilitation
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• v.21 no.4
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• pp.67-76
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• 2011

Objectives: The aim of this review was to investigate studies on fire needle and to propose for the better method of studies in the future. Methods: Studies related to fire needle were searched with electric database for this study, and 10 domestic and overseas databases were included. Results: 19 clinical studies were analyzed in terms of condition, time of heating, number and frequency of treatment, number of heating, safety procedure or device aid reports of adverse events. Also 3 review studies were summarized. The number of studies was increasing and the kind of diseases to treat with fire noodle were various. Especially musculoskeletal diseases like ligament lesion and lumbago were noticeable. Heating-after-insertion method was recently proposed but the use of term was confusing. The report of adverse events or safety procedure was rare. Also there was an effort to develop more convenient and safer device. Conclusions: High quality clinical trial en fire needle is needed especially to compare 2 methods, heating-after-insertion and heating-before-insertion. And studies need to report safety procedures and adverse events to evaluate the safety of fire needle therapy.

• 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 Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1064-1070
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• 2005

Tocopherol and tocotrienol contents of commonly consumed foods in Korea were determined by saponification or direct solvent extraction followed by normal phase liquid chromatography. All samples were locally obtained in the year of 2002 and 2003. The study included 13 meats, 15 fishes and shellfishes, 4 seaweeds, 7 mushrooms, 19 milk and milk products, 6 legumes, 12 nuts, 17 processed foods and 17 Korean traditional foods. All of the vitamin E isomers were quantitated and the results were expressed as $\alpha-tocopherol$ equivalent $(\alpha-TE)$. The relatively higher amount of vitamin E was found in beef boiled in soy, dried squid, toasted seaweed, milk powder, soritae, sunflower seeds, ramyon (instant noodle), and kochujang from meats, fishes, seaweeds, milk products, legumes, processed foods, and traditional foods, respectively. This study provided reliable vitamin E data in commonly consumed foods in Korea for the nutritional information and food composition database.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.