• Title/Summary/Keyword: preference for salt

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Sodium-related Eating Behaviors of Parents and Its Relationship to Eating Behaviors of Their Preschool Children (서울시 일부 학부모의 나트륨 관련 식행동 및 미취학 자녀의 식행동과의 관련성)

  • Kim, Ye Seul;Lee, Hong Mie;Kim, Jung Hee
    • Korean Journal of Community Nutrition
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    • v.20 no.1
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    • pp.11-20
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    • 2015
  • Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

Changes in Physicochemical, Microbiological and Sensory Quality Characteristics of Ssamjang containing Cheongkukjang during Storage (청국장 첨가 쌈장의 저장 중 이화학적·미생물학적 및 관능적 품질특성 변화)

  • Yum, Eun Ji;Bang, Seon Ok;Kim, Kum-Suk
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.3
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    • pp.484-491
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    • 2015
  • This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at $37^{\circ}C$ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

Evaluation of the Quality Characteristic of Herb Sauce for the Roasted Mackerel (고등어 구이를 위한 허브 소스의 품질 평가에 대한 연구)

  • Lee, Young-Sook;Rho, Jeong-Ok
    • The Korean Journal of Food And Nutrition
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    • v.20 no.4
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    • pp.369-377
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    • 2007
  • An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

Sensory and mechanical characteristics of Backhapbyung by different ratios of ingredients (백합가루 첨가량에 따른 백합병(百合餠)의 관능적ㆍ텍스쳐 측정)

  • Lee Hyo-Gee;Chung Rak-won;Sin Su-Jin
    • Korean journal of food and cookery science
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    • v.20 no.5
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    • pp.480-488
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    • 2004
  • The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

Involvement of a Gr2a-Expressing Drosophila Pharyngeal Gustatory Receptor Neuron in Regulation of Aversion to High-Salt Foods

  • Kim, Haein;Jeong, Yong Taek;Choi, Min Sung;Choi, Jaekyun;Moon, Seok Jun;Kwon, Jae Young
    • Molecules and Cells
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    • v.40 no.5
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    • pp.331-338
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    • 2017
  • Regulation of feeding is essential for animal survival. The pharyngeal sense organs can act as a second checkpoint of food quality, due to their position between external taste organs such as the labellum which initially assess food quality, and the digestive tract. Growing evidence provides support that the pharyngeal sensory neurons regulate feeding, but much is still unknown. We found that a pair of gustatory receptor neurons in the LSO, a Drosophila adult pharyngeal organ which expresses four gustatory receptors, is involved in feeding inhibition in response to high concentrations of sodium ions. RNAi experiments and mutant analysis showed that the gustatory receptor Gr2a is necessary for this process. This feeding preference determined by whether a food source is perceived as appetizing or not is influenced by nutritional conditions, such that when the animal is hungry, the need for energy dominates over how appealing the food source is. Our results provide experimental evidence that factors involved in feeding function in a context-dependent manner.

A Study of Cooking Method of 7 Kinds of Wild Grasses for the Utility as an Edible Vegetables (7종 야생초의 식용화를 위한 조리방법에 관한 연구-관능검사를 중심으로-)

  • Lee, Hei-Jeung;Lee, Kyung-Hee;Koo, Sung-Ja
    • Korean journal of food and cookery science
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    • v.10 no.3
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    • pp.260-266
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    • 1994
  • The object of this study was investigation of the appreciable cooking condition in seven wild grasses, an evening primerose(Oenothera lamarckiana Seringe, S$_1$), a spiderwort(Commelina Communis L. S$_2$), the flower of a convolvulus(Calystegia Ja-ponica form Vulgaris gaea, S$_3$), So Ru Jaeng Yi(Portulaca Oleracea, S$_4$), Shoe Bi Rum(Portulacae Oleracea L, S$_5$), O Yi Pul(Sanguisorb aOfficinalis, S$_6$), Jip Sin Na Mul(Agrimonia poisa var. Japonica Nakai, S$_7$), in order to find out the importance as an useful vegetables. In this work 7 wild grasses with different soaking solutions and boiling conditions were examined to investigation the preference factors by sensory evaluation. Results of sensory evaluation for samples showed a significant difference at 1% and 5% level There were high significant differents in samples boiled for different time about astringent taste, bitter taste, perfume, green color and grassy smell at 1% and 5% level. In cooking methods of 7 samples, Namul was liked best and Guk, Salad and Fritter were followed. The condiments which were used for seasoning Namul were Gochujang. Soy Paste, Salt. Gochujang was most preferred.

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Fermentation Characteristics of Anchovy Engraulis japonicus Sauce Amended with Onion (양파 첨가 멸치(Engraulis japonicus)액젓의 발효특성)

  • Lee, Myeong Hae;Chang, Yun Hee;Jeong, In Hak
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.54 no.5
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    • pp.714-723
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    • 2021
  • This study investigated the quality characteristics of anchovy Engraulis japonicus sauce added with onion to improve flavor, reduce salinity, and enhance the antioxidative activity. 4 samples were prepared to find the proper amount of onion, including a control group without onion and 3 samples with different amounts of onion: 10% (Fs-10), 20% (Fs-20), and 40% (Fs-40). The samples were collected at intervals of 15 days while fermenting at 25℃ for 60 days. As the amount of added onion increased, the browning index decreased, and the flavor of anchovy sauce was enhanced. The composition of amino acids showed high content of glutamate and alanine that can improve the overall taste. In the free radical scavenging activity test, the Fs-40 group showed the highest value, 74.72%, compared to 10.98% of the control in the antioxidative activity. When evaluating overall preference such as color, fishy smell, flavor with richness, and overall acceptability, the control was rated the lowest, while the Fs-40 was rated the highest and was recognized for its overall excellence. Adding onion not only reduced salinity and increased antioxidant activity but also improved overall sensory properties by adding richness and minimizing fishy smell.

Effect of pasture Types and Endophyte Infection on the Animal Behavior of Korean native Cattle (Tall Fescue의 초지형과 Endophyte 감염이 한우의 가축행동에 미치는 영향)

  • Lee, Joung-Kyong;Kim, Dong-Am;Yun, Sei-Hyung;Seo, Sung
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.16 no.4
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    • pp.267-274
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    • 1996
  • This experiment was carried out to investigate the effect of pasture types(mixture and mono tall fescue pasture) and endophyte infection on the animal behavior of Korean native cattle at the Experimental Field of Grassland and Forage Crops Division, National Livestock Research Institute, Suweon, in 1994. The results obtained are sumunarized as follows: DM intake of Korean native cattle was increased with mixture and endophyte-free tall fescue for both pasture types. Mixture and endophyte-free tall fescue showed good animal preference. Daily grazing time was increased with mixture and endophyte-free tall fescue in monoculture, while annual grazing period was increased with monoculture and endophyte-infect tall fescue. Amount of drinking water of Korean native cattle was increased with tall fescue monoculture rather than mixture, however the amount of drinking water was higher with endophyte-infect tall fescue in monoculture. Salt intake of Korean native cattle was increased with mixture and endophyte-6ee tall fescue in monoculture. Rectal temperature of Korean native cattle was not influenced by pasture types and endophyte infection. Based on the results of this experiment, DM intake of Korean native cattle and daily grazing time were increased by mixture and endophyte-free tall fescue with good quality.

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Quality Characteristics of Julpyun Containing Different Levels of Lotus Root Powder (연근가루 첨가량에 따른 연근절편의 품질 특성)

  • Kang, Jae-Hee;Yoon, Sook-Ja
    • Korean journal of food and cookery science
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    • v.24 no.3
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    • pp.392-397
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    • 2008
  • This study examined the quality characteristics of lotus root Julpyun prepared using different ratios of lotus root powder. According to the analyses results, the moisture contents of the lotus root powder-containing samples ranged from 32 to 35%, and the moisture content of the control sample(without added lotus root powder) was 8.5%. The L-values of samples decreased with increasing amounts of lotus root powder however, the a and b values of the samples did not show consistent trend. From the mechanical evaluation results, no consistent trends were found for hardness, springiness, or cohesiveness according to the levels of added lotus root powder. The 10% lotus root Jeolpyun had the highest adhesiveness score, but there were no significant differences between the samples. Gumminess and chewiness increased as the amount of lotus root powder increased, but again there were no significant differences between the samples. According to the sensory evaluation results, the 10% lotus root Jeolpyun received the highest preference scores. Therefore the 10% lotus root Jeolpyun prepared with 900 g of rice flour, 85 g of lotus root powder, 10 g of salt, and 294.5 g of water was chosen as the optimal formulation.

Structural and Magnetic Properties of the Brownmillerite $Ca_2Al_xFe_{2-x}O_5$ System

  • 김귀야;로권선;여철현
    • Bulletin of the Korean Chemical Society
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    • v.16 no.10
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    • pp.934-938
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    • 1995
  • A series of solid solutions in the Ca2AlxFe2-xO5 (x=0.00, 0.50, 0.66, 1.00 and 1.34) system with brownmillerite structure has been synthesized at 1100 ℃ under an atmospheric air pressure. The solid solutions are analysed by powder x-ray diffraction analysis, Mohr salt titration, thermal analysis, and Mossbauer spectroscopic analysis. The x-ray diffraction analysis assigns the compositions of x=0.00 and 0.50 to the space group Pcmn and those of x=0.66, 1.00, and 1.34 to the Ibm2. Mo&ssbauer spectra have shown the coordination state and disordering of Al3+ and Fe3+ ions. The substituting preference of Al3+ ions for the tetrahedral site decreases with increasing x value. Magnetic susceptibility of the system has been measured in the temperature range of 5 K to 900 K. The solid solutions of the compositions of x=0.00, 0.50 and 0.66 have shown a thermal hysteresis and the thermoremanent magnetization gap decreases with increasing x value in the above systems. However the compositions of x=1.00 and 1.34 do not show the hysteresis. The exchange integral is calculated from Fe3+ ion occupancy ratio. The integral decreases with x value and thus the magnetic transition temperature decreases with the increasing x value.