• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.800-812
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• 2005

This study selected and classified the representative foods for diversifying Korean traditional foods in the globa1 market and derived the superior factor of each food by consumer survey (n=744). The superiority of Korean traditional foods was generally recognized as being in the order of 'Nutritional value' > 'Dietary culture' > 'Material' > 'Taste.' Kimchi, Tteok/Hangwa, and grilled foods were regarded as potent Korean traditional foods for global consumers. The survey about the superior factors of representative Korean traditional foods produced the following results. The superior factor of Bibimbap, Mandu, Jangachi, Joeotgal, Namul muchim Salad, Naengchae, and Ganjang was 'Variety of material or cuisine', that of Bap, Jut Samguetang, Seolleongtang, Kimchi, Doenjang, and Sikcho was 'Nutritional value', that of Naengmyeon, Kalguksu, Bulgogi, Pyeonyuk, Jeongol, Gochujang, Tteot and Sjkhae/Sujeonggwa was Taste', and that of Hangwa, Hwachae, Gujulpan, and Sinsunro was 'Appearance'. The superior factors of representative Korean traditional foods showed the following differences by age and gender, The superior factor in Mandu was 'Taste' by the subjects aged below 30 but 'Variety' by the subjects aged above 30; that in Pyeonyuk and Jeongol was 'Variety' in 31-40 year olds and those aged above 51, while it was 'Taste' in others. The superior factor of Kimchi was 'Nutritional value' by the subjects aged below 40,'Taste'in 41-50 year. olds, and 'Variety' by the subjects aged above 50, that of Namul muchim was 'Nutritional value' by the subjects aged below 20 and 'Variety'by the subjects aged above 20, and that of Naengchae was' Taste'by the subjects aged below 20 and 'Variety' by the subjects aged above 20. The superior factor of Gochujang was 'Taste' by the subjects aged below 50 and 'Variety 'by the subjects aged above 50, that of Ganjang was 'Variety' by the subjects aged below 30 and 'Taste' by the subjects aged above 30, that of Sikcho was 'Variety' by the subjects aged below 30 and 'Nutritional value' by the sutjects aged above 30. The superior factor of Doenjang was 'Nuttritional value' in all ages. The superior factors of Hangwa and Sikhae/Sujeonggwa were 'Appearance' and 'Taste' in all ages, and that of Hwachae was 'Taste' by the subjects aged below 30 and' Appearance' by the subjects aged above 30. The perception by gender was statistically differed for traditional foods such as Bap, Bibimbap, Kalguksu, Bulgogi, Pyeonyuk Jangachi, Gochujang, Ganjang, Sikhae/Sujeonggwa, Hwachae, and Gujulpan.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.31-39
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• 2018

Purpose: The aim of study was to determine the effects of carbohydrate, fat, protein, and fiber contents on glycemic responses in a single food item or meal. Methods: Glycemic responses were measured in 30 healthy young adults (17 males and 13 females) with various test foods, including rice, egg whites, bean sprouts, olive oil, noodles, prune, broccoli, Korean dishes, Western dishes, and salad dishes, etc. Test foods were designed to contain various carbohydrate, fat, protein, and fiber contents in single or mixed foods or dishes. After 12 hours of fasting, participants consumed test foods, and the glycemic response was measured for a subsequent 120 min (0, 15, 30, 60, 90, and 120 min). Three hundred and fifty three glycemic responses from 62 foods were collected. The incremental area under the curve (AUC) was calculated for each test food for each subject to examine glycemic responses. Statistical analysis was conducted to identify which macronutrient (carbohydrate, fat, protein and fiber) affected the AUC using a mixed model. Results: Carbohydrates (${\beta}=37.18$, p < 0.0001) significantly increased while fat (${\beta}=-32.70$, p = 0.0054) and fiber (${\beta}=-32.01$, p = 0.0486) significantly reduced the glycemic response. Conclusion: It can be concluded that the glycemic response of a meal can be modified depending on the fat and fiber contents of ingredient foods, even though carbohydrate content is maintained.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.6
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• pp.2761-2765
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• 2016

Opisthorchiasis is a health problem in rural communities of Thailand, particularly in the northeast and north regions. Therefore, this study aimed to investigate raw fish consuming behavior related to liver fluke infection among the population at risk for opisthorchiasis and cholangiocarcinoma (CCA). A cross-sectional descriptive study was conducted in Meuang Yang district, Nakhon Ratchasima province, northeast Thailand, between June and October 2015. Participants were screened for CCA, and samples who had a high score of CCA risk were purposively selected. A predesigned questionnaire was utilized to collect the data from all participants. $X^2-test$ was used for analysis of associations between demographic data and raw fish consumption. The results revealed that participants had past histories of stool examination (33.0%), liver fluke infection (21.0%), praziquantel use (24.0%), raw fish consumption (78.0%), relatives family consuming raw fish (73.0%), and relatives family with CCA (3.0%). Participants consumed several dished related to liver fluke infection, mainly raw fermented fish (13.0%), under smoked catfish (5.00%), raw pickled fish (4.00%), and raw spicy minced fish salad (3.00%). The most common types of cyprinoid fish were Barbodes gonionotus (39%), Hampala dispar (38%), Puntius brevis (37%), Cyclocheilichthys armatus (33%), Puntioplites proctozysron (32%), and Luciosoma bleekeri (30%), respectively. Participants had a low level of knowledge (mean=3.79, SD=0.74), moderate attitude (mean=7.31, SD=7.31) and practice (mean=38.64, SD=6.95) regarding liver fluke prevention and control. Demographic variables like age (>36 years old; $X^2-test=17.794$, p-value=0.001), education (primary school; $X^2-test=18.952$, p-value=0.001), marital status (married; $X^2-test=12.399$, p-value=0.002), and income (<5,000 baht; $X^2-test=27.757$, p-value=0.015) were significantly associated with raw fish consumption. This result indicates that the population had risk consumption for liver fluke infection particularly of various cyprinoid fishes that are $2^{nd}$ intermediate hosts. Therefore, health education is required to improve their behavior.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.59-65
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• 2012

This study evaluated the baby-leaf growth, leaf red color intensity, and phytochemical compounds, such as total phenols and total flavonoids using domestic Amaranthus accessions, to select promising germplasm for the use of baby-leaf vegetable. The 39 accessions, upper 15% of 262 Amaranthus germplasm collection showing high red color intensity in baby-leaf, measured as Hunter's a value, were primarily selected. The eleven accessions including IT199970, showing stable red color intensity in baby-leaf both in high-temperature and low temperature cultivation, were finally selected as promising germplasm for the use of baby-leaf vegetable Amaranthus. The leaf red color intensities when they were cultivated at low temperature period were generally higher than those at low temperature period, and all the eleven selected germplasm, including four Amaranthus sub-species and five unknown species, showed stable red color expression in baby-leaf. The total phenol and total flavonoid contents were also presented for finally selected germplasm including their baby-leaf fresh weights. These finally selected germplasm could be potentially used as baby-leaf vegetable resources, through fortifying the color balance of salad vegetable.

• Food Science and Preservation
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• v.14 no.2
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• pp.124-130
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• 2007

Lettuce (Lactuca Sativa L.) is the most popular salad vegetable crop The purpose of this study was to analyze the quality of lettuce, and residual pesticides in this vegetable, during growth after transplanting. The eatable weight was 40% of the total weight at the commencement of transplanting, but had doubted at harvest after transplanting. As lettuce grew after transplanting, the pH, the sugar level, and the moisture content increased slightly, and the color tended towards yellow rather than greenThe SPDA chlorophyll measurement was 16.84 at 42 day post-ransplantation, and increased to 26.44 at 67 day after transplanting. The contents of vitamin C were 2.5mg/100g wet weight at 60 d after transplantation, but decreased to 2.2mg/100g wet weight 67 day post-transplantation. Mineral (Ca, Fe, K, Mg, and Na) levels rose after transplantation, and attained their highest levels 60 day post-transplantation. The lettuce crop was analyzed for residues of each of 48 pesticides nt 54 after transplantation, and the only such chemical detected was chlorthalonil(0.03 0.25mg/kg wet weight).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.703-713
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• 2021

Mackerel Scomber japonicus is an excellent source of vitamins (A, D and B₁₂), omega-3 fatty acids, dietary protein and minerals. This study was conducted to prepare mackerel-based processed seafood products such as grilled product with super-heated (GM), tang (TM) and salad with sweet potato (SSM) using mackerel as senior-friendly seafoods and to examine their quality characteristics. The hardness of GM, TM and SSM were 240.3×1.0³, 21.7×1.0³ and 7.4×1.0³ N/m², respectively. The viscosity of SSM was 25,450 m·Pas. The nutritional content of mackerel-processed products was within the senior-friendly standard specifications for protein, vitamin C, vitamin B₂ (riboflavin) and vitamin B₃ (niacin) ing GM, protein, vitamin B₃ and calcium for TM, and protein, vitamin D, vitamin B₂ and vitamin B₃ in SSM. All the mackerel-processed products were safe as senior-friendly seafoods, since digestibility rates were 81.5% for GM, 87.9% for TM and 93.5% for SSM. The physical, nutritional and the sanitation results indicated that senior-friendly seafoods classified of the mackerel-processed products was step 1 for GM, step 2 for TM and step 3 for SSM according to the Korean Food Code and Korean Indusrty Standards.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.281-292
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• 2022

The lower elementary school grades are an important period in which eating habits are formed. We examined the relationship between eating habits and school meal intake in the lower grades of an elementary school in Seoul. The eating habits were investigated using the Nutrition Quotient (NQ) for children. The school meal intake rates and preferred menus were obtained by automatically scanning the plate before and after meals using an artificial intelligence food scanner. The average school meal intake rate for the 347 subjects was 68.5±12.2%, and the nutrient intakes through the school meals were 353.5±70.0 kcal of energy, 51.8±10.2 g of carbohydrates, 14.6±3.1 g of proteins, 10.3±2.3 g of fats, 87.0±20.0 mg of calcium, and 1.8±0.4 mg of iron. The preferred menus were rice, grilled food, and dairy products, and non-preferred menus were salad, beverages, and stewed food. The eating habits that showed a positive correlation with the school meal intake rate were 'Diverse side dishes (r=0.332, P<0.001)', 'Vegetable side dishes (r=0.166, P<0.01)', 'Kimchi side dish (r=0.230, P<0.001)' and 'Less TV watching and computer game time (r=0.105, P<0.05)'. The NQ score also showed a positive correlation with the rate of school meal intake (r=0.216, P<0.001). The balance score was positively correlated with fruit (r=0.192, P<0.001), and the diversity score had the highest positive correlation with Kimchi (r=0.362, P<0.001). The regularity score was positively correlated with fried food (r=0.114, P<0.05). In conclusion, it was found that elementary school students in the lower grades had a higher school meal intake rate when their eating habits included eating side dishes evenly, and consuming vegetable side dishes and Kimchi.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.86-97
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• 1988

Sesame(Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. The seed of sesame is used in a variety of ways as food. The whole seed may be eaten raw, either roasted or parched, or fed to birds and stock. Sesame oil is used as a salad or cooking oil, in shortening, margarine and in the manufacture of soap. Minor uses are as a fixative in the perfume industry and formerly as a carrier for fatsoluble substances in pharmaceuticals such as penicillin. One of the minor constituents of sesame oil, sesamin, is used for its synergistic effect in pyrethrin insecticides, in addition of a small quantity of this substance markedly increases the effectiveness of fly sprays. The meal remaining after oil extraction can be used as and animal feed-stuff or as manure. In general sesame meal is considered to be equal to cottonseed or soybean meal as a protein supplement for livestock and poultry. It is especially high in certain amino-acids such as methionine, which is low in soybean meal, and thus can be combined with it or similar meal to form a more balanced ration. An attempt to summarize the literature review on quality improvement of sesame was made to discuss the accomplishments of the past and perspectives in the future. The reviews on quality improvement of sesame were mainly discussed in connection with the cultural practices and genetic informations in current status. The emphasis focussed on environmental variation of quality in cultural practices, such as harvest time, variety by location, climatic condition, fertilizer application, and growth regulator treatment. On the genetic variation of quality, it was discussed on variety background, mutation breeding, correlations, and inheritance of quality related characteristics. It also was discussed on relationship between quality and plant traits, storage condition or period, and seed coat color. Moreover, current research status were reviewed on some minor elements such as sesamin, oxalic acid, and trypsin inhibitor. As a results of the review, the lack of an effort to quality improvement in each utilization area was indicated as a problem area. More active efforts for the improvement of quality were also insufficient to incorporate the available genes for quality in breeding method or collection and analysis of breeding materials. Therefore, researches in the future would be recommended to emphasize on these problem areas.

• Journal of the Korea Convergence Society
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• v.13 no.1
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• pp.149-160
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• 2022

In this study, the physical quality and microbial changes of ginseng sprout according to the pretreatment process and packaging container were evaluated to improve the storage properties of ginseng sprout produced in smart farm. Quality change during storage (10 days) according to pretreatment method (ascorbic acid, citric acid, peroxyacetic acid) and packaging container (expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene (PP+PE+CPP)) was evaluated in terms of texture, viable cell count, water content, and color. As a result of comparison according to the type of pretreatment, the citric acid treatment group showed the lowest texture change and the effect on inhibition of bacterial growth. On the other hand, citric acid, which was most effective among pretreatments, was treated in all samples and then stored in 4 types of containers. Specially, the ginseng sprout in PP packaging container was not observed significant softening or color changes after 10 days storage, and the lowest changes in viable cell number. Therefore, this study was shown that citric acid treatment and use of PP packaging container are effective in increasing the shelf life of ginseng sprout.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.