• Korean Journal of Human Ecology
• /
• v.7 no.1
• /
• pp.197-203
• /
• 1998

The recognition thresholds of sucrose, NaCl, citrate, caffeine, and MSG solution were determined and the effects of MSG on four basic tastes were also investigated by the sensory evaluation. The recognition threshold of sucrose was 0.451%, NaCl 0.01%, caffeine 0.005%, citrate 0.004%, and MSG 0.033%. When MSG was added to 10% sucrose solution, the intensity of sweetness significantly decreased by 0.8% MSG. The sweetness of sucrose indicated the decreasing tendency according to the addition of MSG. When MSG was mixed with NaCl solution, the intensity of saltiness significantly increased. With an addition of MSG to the citrate solution, sourness was suppressed. The bitterness increased slightly in a caffeine solution when mixed with MSG.

• Journal of Nutrition and Health
• /
• v.36 no.1
• /
• pp.75-82
• /
• 2003

It has been considered that high Na intake, and low Ca/K intake are related to the incidence of hypertension. In this preliminary study, dietary Na, K, and Ca intake and their urinary excretion in rural area in Kyungpook province were measured to recognize the relationship between those blood pressure-related minerals and blood pressure regulation in elderly people in rural area of South Korea. Sixty eight subjects (male 39, female 29) aged over 60 were randomly selected in rural area in South Korea. Blood pressure and soup saltness were measured, and dietary intake using 24 hours recall and urinary excretion of Na, K and Ca were measured. Depending on the blood pressure level, the data were analyzed using non-parametric ANOVA of Kruskal Wallis analysis on the basis of categorizing of one of four blood pressure groups, such as normal, high normal, hypertension I and hypertension II. Mean systolic (124.2$\pm$15.1 mmHg) and diastolic (79.0$\pm$10.2 mmHg) blood pressures were within the normal range. Soup saltiness and systolic pressure was positively correlated (p < 0.05). Even without statistical significance, dietary Na intake was higher in the upper systolic blood pressure groups then in the lower ones, which suggested higher Na intake caused the increase of blood pressure. No consistency was shown between the urinary concentration of Na, K, Ca level and blood pressure level, respectively. From the results of this study, it is assumed that high Na intake might be related to the incidence of hypertension. Further study with large sample size is needed to supplement the limitation of this preliminary study. (Korean J Nutrition 36 (1) : 75-82, 2003)

• The Korean Journal of Food And Nutrition
• /
• v.14 no.4
• /
• pp.293-299
• /
• 2001

The purpose of this study was to examine height, weight. chest circumference, sitting height, hematological status. eating behaviors and nutrient intakes for the lower grade primary school children in Gwangju. The subjects consisted of 76 boys and 60 girls aged 9 years old. Height, Weight, Chest circumference, Sitting height, Hct, WBC, RBC, Hb, serum GOT, GPT and cholesterol were measured. With regard to regularity of meal time, 66.7% of the subjects has been 'regular'. With regaled to amount of eaten food, 100.0% of the subjects has been 'moderate'. With regard to nutritional balance, 66.6% of the subjects has been 'think,but do not practice'. The study also found that 100.0% of the subjects skipped breakfast, liked korean food. Their dietary intake vase assesed for 1 day by means of 24 hours dietary recall method. The mean energy intake of the subjects was 1,306 kcal. The subjects consumed 47.9g protein, 28.8g lipid, 3.9g fiber, 446.9mg calcium, 835.0mg phosphorous, 7.9mg iron, 3,721mg sodium, 1.863mg potassium, 362.3RE retinol, 0.8mg thiamin, 1.1mg riboflavin, 10.8NE niacin, 93.9mg ascorbic acrid and 173.5mg cholesterol respectively. Energy, protein, calcium, iron, retinol, thiamin, riboflavin and niacin intake was lower than the Korean RDA. There were positive correlations between meal time and protein intake or fat intake or fiber intake or iron intake or retinol intake : negative correlations between meal time and sodium intake negative correlations between saltiness and cholesterol intake positive correlations between use of perilla seeds and riboflavin intake or niacin intake : negative correlations between energy intake or carbohydrate intake or phosphorous intake : negative correlations between frequency of eating-out and protein intake or fat intake or fiber intake or iron intake or retinol intake or thiamin intake or riboflavin intake or niacin intake.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.1
• /
• pp.153-159
• /
• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.6
• /
• pp.1175-1181
• /
• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.665-675
• /
• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Nutrition Research and Practice
• /
• v.7 no.1
• /
• pp.59-65
• /
• 2013

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

• Korean Journal of Community Nutrition
• /
• v.5 no.1
• /
• pp.92-99
• /
• 2000

A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the food service business & industry. The reasons for producing leftovers in food service restaurants, customers perferences of foods, cooking methods the degree of saltiness, and serving size were surveyed using questionnaire and the menu was improved based on the customers perferences. Excessively large serving sizes and the unfavorable cooking methods is food service were the main reason for the leftovers of side dish and one=dish foods. Because the largest amount of leftover came from soups & stews, an effective way of reducing leftovers in food service would be to reduce the serving size of soups & stews. Total leftovers was reduced to about 60% after improving menu (p<0.01) and the each leftover or rice, soup&stew, and side dishes was also reduced significantly after improving the menu(p<0.001) The environmental campaign to reduced food waste by bulletin intra-net using personal computers slogans& posters, and new letters was conducted for one week each and then leftovers were measured 9 times for following three weeks regularly. The total amount of leftovers decreased slightly due to the environmental campaign, but the difference was not significant . When we adopted penalty or prize system leftovers were decreased by about 35%(p<0.001) and the penalty system was more effective than the prize system in reducing leftover (p<0.001) When we compared the leftovers under the three services, a tray service was more effective in reducing leftover than complete self-service of partial self-service(p<0.001).

• Korean Journal of Food Science and Technology
• /
• v.22 no.2
• /
• pp.140-144
• /
• 1990

This study was undertaken to examine if sodium acetate and/or calcium chloride would increase the firmness and/or retard rancidity of Kakdugj (Korean seasoned pickles of cubed radish roots) during short $(at\;20^{\circ}C)$ or long $(at\;4^{\circ}C)$ period of fermentation During the fermentation periods, pH and acidity were higher in Kakdugis containing 0.3 or 0.6% Na-acetate than in the other samples at both storage temperatures. Firmness was increased with addition of 0.05% Calcium chloride and synergistic effect on firmness was observed when Calcium chloride and Na-acetate were added together. Sourness did not decreased in samples containing 0.3% Na-acetate at either fermentation periods but decreased in those containing 0.6% Na-acetate and stored for long. Saltiness was increased slightly with the addition of Calcium chloride. Compression test gave closer result to sensory evaluation than puncture test In the measurement of firmness with Instron.

• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.2
• /
• pp.257-262
• /
• 2016

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire${\times}$Landrace${\times}$Duroc (YLD) and Yorkshire${\times}$Berkshire${\times}$Duroc (YBD). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room, the ham portion of the carcasses were cut and processed by dry-curing for physico-chemical analyses. While the moisture and crude protein contents of dry-cured ham were higher in YLD than in YBD, crude fat and ash content were higher in YBD (p<0.05). The salt contents of ham from YBD were higher than those from YLD (p<0.05). YBD ham samples showed a higher $L^*$ and $b^*$ values than those from YLD, while YBD ham showed lower $a^*$ value (p<0.05). Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of YLD hams were lower than those of YBD samples (p<0.05). Hardness, gumminess, chewiness, and shear force values of YBD ham were higher than those of YLD sample (p<0.05). Saltiness was significantly higher in YBD ham than in YLD samples (p<0.05). YLD ham displayed a superior quality than YBD. Considering the meat quality parameters of two-way crossbred ham, YLD hams could be more suitable for the production of dry-cured products.