• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.124-134
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• 2002

The sweetpotato, Ipomoea batatas L. (Lam.), is one of the important summer upland crops in Korea and has been used as human food, industrial yaw material and vegetable. Sweetpotato has been consumed for human foods such as boiled, roasted, fried or salad etc. It should be developed for higher quality as a snack or health food, primarily through improving the eating and marketing qualities as well as nutritional value. Its quality after cooking or processing is a complex one combining the aroma, taste, texture and fiber content. The other important qualities for consumers are root shape, size, skin color, flesh color, insect and disease resistance, nutritional components and safety from phytoalexins(toxic stress metabolites) etc. Korean people generally prefer to red skin color, round or elliptic shape and dry texture, yellow flesh color of sweetpotato which is high in starch content including vitamins and nutrients. The almost factors of quality components of sweetpotato are genetically controlled by breeder, but postharvest handlings and marketing management for making high quality goods should be done thoroughly according to the quality evaluation criteria of sweetpotato from the moment of harvest until shipping them to the market by farmers and the other users. This paper describes current status and prospects of the quality evaluations and researches in sweetpotato roots in Korea.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.289-298
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• 2002

This study was conducted to find sensitive indicator of food intake and specific food group related to cognitive function and to analyze the pathway among factors affecting food intake and cognitive function of the aged. 179 people over 50 years old were investigated and all the data were analyzed by SPSS 10.0 package. Food frequency was more sensitive indicator to show the relationship between food intake and cognitive function of the aged than the numbers of standard amount of food eaten. Consumption of grains and starch, meat, fish, eggs and beans were strongly related to cognitive function of the aged and intake of vegetables and fruits also have relationship with it. Moreover, the more frequent eating the carbohydrate and the protein, the higher the cognitive level of the aged. Age, education period, income, blood pressure, duration after retirement, frequency of physical activity and BMI were correlated with food intake and cognitive function of the aged. Among them, age and frequency of physical activity were most strongly correlated with food intake, and education period with cognitive function of them. This investigation shows that more stable intake of carbohydrate and protein containing foods need to be supplied to low income aged and the importance of physical activity of the aged must be emphasized with food intake for better life of the aged.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.84-91
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• 2009

Rice consumption per capta, in South Korea, has been decreased dramatically, owing to the changes of living patterns. Because of not only the major energy source of Korean people but also major income source of Korean farmers, diversifying end-use-quality of rice has been demanded. To the context, 'Suweon 472', a high yielding and early mature japonica line and released as 'Namilbyeo' to framers in 2002, was treated with a chemical mutagen, Sodium Azide to find endosperm mutant types. A total of nine endosperm mutat lines, including five waxy, one dull, two floury, and one white core type, were identified from the 3,542 mutatagen treated lines. Amylose contents, iodine reaction, disintegration in alkali solution, gelatinization in urea solution and amylogram properties of those nine endosperm mutant lines were evaluated to address the possibility as new genetic materials for diversifying rice quality of Korean japonica cultivars. All embryo mutants were clearly differentiated from their wild type, 'Suweon 472', in terms of physic-chemical properties evaluated. The endosperm mutant lines would be very useful in expanding untiliztation of rice through opening new rice markets of processed foods from Korean japonica rice.

• Korean Journal of Community Nutrition
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• v.3 no.5
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• pp.748-758
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• 1998

The Recommended Dietary Allowances(RDAs, Nutrient standards), dietary guidelines, and food guides, each define aspects for a healthy diet in different ways. The RDA and food guide for Koreans were first established in 1962 by the Food and Nutrition Committee of the Korea FAO Association. The committee released the RDA and suggested ways to intake the recommended nutrients. Every five years, the committee has added more data and released revisions. The latest edition of the RDA is the 6th revision. In the beginning, the concept of basic food groups was emphasized as basic data for planning means based on RDA. In the 5th revision, the basic food groups and dietary guideline for public health from the Ministry of Health and Welfairs(December, 1990) suggests that, 1) Eat a variety of foods with a recommended fat intake equaling or less than 20% of total calories ; 2) Maintain ideal body weight and prevent obesity ; 3) Eat foods low in salt. Salt intake should not exceed 10g ; 4) Do not drink too much ; 5) Eat regularly and enjoy meals. After these guidelines were established, the first nutritonal education efforts guidelines were developed in 1984. Despite broad possibilities for application, they had limited use, mainly as a nutritional assessment and food balance sheet preparation. They were not well utilized in public nutritional education and nutritonal policy through the media because of the weakness of the government's food and nutriton policy. Also a lack of administrative support and dietitians in the health department and administrative organizations was partly to blame. In regard to public health and nutrition status, life expectancy has increased 10 years since the 70's and the elderly population increased threefold in 1995 compared to 1960. The common causes of death in 1996 by 19 Chapters classification, were first disease of the circulatory system ; the second, neoplasms ; the third, external causes fo mortality ; the forth, diseases of the digestive system ; and the fifth, respiratory system diseases, In food intake, grain and complex starch intake has decreased while fruit and animal foods have considerably increased. Therefore, energy from carbohydrates has decreased while energy from protein and fat has increased. Energy intakes from protein, fat and carbohydrates were respectively 12.5, 7.2 and 80.3% in 1969 but 16.1, 19.1 and 64.8% in 1995. 62.9% of the householes had the fat energy less than 20%, while 37.1% had the fat energy above 20%. The only intakes of vitamin A and calcium were below RDA levles. Therefore, nationwide attention should be focused on public nutriton education and public activities with supplementation of the RDAs, according to the food guide and the dietary guideline.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.209-215
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• 2001

This study was conducted to examine the effects of 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion(TEMPO) and sodium bromide(NaBr) for the selective oxidation on primary alcohol groups of rice starch molecules in rice flour and to use oxidized rice flour in Julpyun to extend its shelf life. Reaction time decreased with higher levels of TEMPO and NaBr. Yield and selectivity decreased with increased NaBr levels. TEMPO increased yield until certain levels, but decreased thereafter. The levels of TEMPO and NaBr for the preparation of oxidized rice flour were determined as 0.9 and 44 mM/100 mM anhydroglucose unit, respectively. Water and oil binding capacities, and viscosity increased significantly by the oxidation of rice flour. The partial replacement of rice flour with oxidized rice flour increased peak viscosity and decreased setback. Oxidized rice flour with the increased amount of water showed positive effect on the textural properties of Julpyun during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.15-21
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• 1984

In order to ascertain the practical possibility of home made retort pouches for production of retort pouch foods in factory, two kinds of retortable pouches, i. e. 3 ply film (polyester film/Al. foil/casting polypropylene) and 4 ply film(polyester film/Al. foil/nylon/casting poll·propylene) were developed in Korea, and then, their physical properties, such as physical strength, heat resistance during thermal processing and preservability of foods and sanitary safety, were tested and compared with the foreign made pouches. The results obtained were summarized as follows. a. The physical strength of home made retort pouches in processing model foods(soybean oil 5 %, acetic acid 2%, starch 5 % and water to 100 %) was equal to that of foreign made pouches at accelerated examination condition($38^{\circ}C$, 98 % RH). But the lamination strength of home made products was a little bit superior to that of foreign made products. b. Home made retort pouches(SAMA-4 ply and SAMA-3 ply pouch) packed with rice or curry was possible to bear the thermal processing at $135^{\circ}C$ and shelf-life was one year or more at ambient temperature($20^{\circ}C$). c. Sanitary safety test showed that these home made retort pouches were acceptable comparing to the regulation recommended by the Ministry of Health and Social Affairs.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.10-10
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• 2017

Rice consumption has been continuously decreasing as the eating habits of Koreans have become westernized and diversified. The per capita annual rice consumption in Korea has dropped sharply from 136.4 kg in 1970 to 61.9 kg in 2016. The Korean government, therefore, has been trying to promote rice consumption by invigorating the processed food industry using rice flour. To facilitate the market for processed rice foods, it is essential to develop proper milling technology in terms of flour particle size and damaged starch content to produce high quality rice flour at competitive cost. Dry milling and wet milling are the two major processes used to produce rice flour. Although the dry milling process is relatively simple with a lower production cost, damaged starch content increases because of the high grain hardness of rice. In wet milling, the quality of rice flour is improved by reducing flour particle size as well as damaged starch content through soaking procedures. However, the production costs are high because of the additional expenses associated with the disposal of waste water, sterilization and drying of the wet flour. Recently developed technologies such as jet milling and cryogenic milling also require expensive investment and production. Therefore, developing new rice cultivars with dry milling adaptability as well as good processing properties is an important goal of rice breeding in Korea. 'Suweon 542' is a floury endosperm mutant line derived from sodium azide treatment on a high-yield, early maturing, and non-glutinous japonica rice cultivar, 'Namil'. Compared with the wild type, after dry milling process, the grain hardness of 'Suweon 542' was significantly lower because of its round and loosely packed starch granules. Also, the flour of 'Suweon 542' had significantly smaller particles and less damaged starch than 'Namil' and other rice cultivars and its particle size distribution was similar to a commercial wheat cultivar. Recently, through collaborations with nine universities and food companies, a total of 21 kinds of processed prototypes, using the dry milling flour of 'Suweon 542', were evaluated. In the production of major rice processing products, there was no significant quality difference between the flours prepared by wet milling and dry milling. Although the amount of water added to the dough was slightly increased, it was confirmed that the recipe applying the wet flour could be used without significant change. To efficiently transfer the floury endosperm characteristics of 'Suweon 542' to other commercial rice cultivars, it is essential to develop DNA marker tightly linked to the target gene. Association analysis using 70 genome-wide SSR markers and 94 F2 plants derived from 'Suweon 542'/'Milyang 23' showed that markers on chromosome 5 explained a large portion of the variation in floury grains percentage (FGP). Further analysis with an increased number of SSR markers revealed that the floury endosperm of 'Suweon 542' was directed by a major recessive locus, flo7(t), located in the 19.33-19.86 Mbp region of chromosome 5, with RM18639 explaining 92.2% of FGP variation in the F2 population. Through further physical mapping, a co-segregate and co-dominant DNA marker with the locus, flo7(t) was successfully developed, by which, thereby, breeding efficiency of rice cultivars having proper dry milling adaptability with high yield potential or useful functional materials would be improved. 'Suweon 542' maintained the early maturity of the wild type, Namil, which can be used in rice-wheat double cropping systems in Korea not only for improved arable land but also for sharing flour production facilities. In addition to the high susceptibility against major rice diseases, nevertheless, another possible drawback of 'Suweon 542' is the high rate of viviparous under prolonged rainfall during the harvesting season. To overcome susceptibility and vivipary of 'Suweon 542', the progeny lines, derived from the crosses 'Suweon 542' and 'Jopyeong', an early maturing rice cultivar with multiple resistance against rice blast, bacterial blight, and rice strip virus, and 'Heugjinju', a anthocyanin pigment containing black rice cultivar, were intensively evaluated. As the outputs, three dry milling suitable rice elite lines, 'Jeonju614', 'Jeonju615', and 'Jeonju616' were developed.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1229-1235
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• 1998

To see the correlation between the rate of in vitro starch hydrolysis and the glycemic index, an in vitro digestion was carried out by incubating the cereal samples for 2 hours with ${\alpha}-amylase$ in dialysis tubing. Also the levels of blood glucose were measured over 2 hours after feeding healthy volunteers with 50 g carbohydrate portions. Hydrolysis area, hydrolysis index (HI) and the dialysate content of carbohydrate throughout the digestion time for barley was significantly below those for other cereals (p<0.05), and unpolished glutinous rice was significantly above (p<0.05). The GI-glucose of barley $(57%{\pm}7)$ to glucose as standard was significantly (p<0.05) lower than those of other cereals whereas the GI-glucose of glutinous rice $(110%{\pm}8)$ was significantly higher (p<0.05) than other cereals. The GI-rice values to rice as standard were $122%{\pm}4$ for glutinous sorghum, $116%{\pm}13$ for job's tear, $115%{\pm}13$ for glutinous millet, $106%{\pm}6$ for unpolished glutinous rice, $102%{\pm}7$ for glutinous rice, $100%{\pm}0$ for rice, $90%{\pm}12$ for unpolished rice, $85%{\pm}6$ for foxtail millet, $79%{\pm}5$ for buckwheat and $63%{\pm}6$ for barley. The GI-rice was significantly correlated to hydrolysis area and HI (r=0.75, p<0.01). It suggests that the in vitro starch hydrolysis offers good potential to predict the in vivo glycemic response of starch foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.4
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• pp.163-171
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• 1980

Recently, Bacillus has been identified as one of food poisoning bacteria especially in products of cereal foods in foreign countries. Therefore, the quantitative distribution of Bacillus cereus in market foods, its physiological characteristics, growth rate by temperature and heat resistance of its spore were examined. Thirty two samples of cooked rice, 20 samples of kimbab(cooked rice rolled with laver), 23 samples of rice cake, 13 samples of rice ana 13 samples of barley were collected from restaurents and food stores in Busan, Korea during the period from May to November in 1980. Forty samples of 101 samples submitted to the test appeared positive for Bacillus cereus showing abut $40\%$ in detection ratio. Detection ratio of Bacillus cereus was higher than $50\%$ in barley and rice, and about $30\%$ in rice products. Average Bacillus cereus content of in the samples was $2.6\times10^6/g$ in cooked rice, $2.3\times10^6/g$in kimbab, $4.9\times10^4/g$ in rice cake while that in rice and barley was about $10^3/g$. The result of biochemical tests of the bacterium was $100\%$ positive in catalase, egg yolk reaction, gelatin hydrolysis and glucose fermentation, $100\%$ negative in xylose, arabinose and mannitol oxidation, about $90\%$ positive in acetoin production, $80.0\%$ positive in nitrate reduction and citrate utilization and $55.0\%$ positive in starch hydrolysis test. Isolation ratio of Bacillus ceresus which showed haemolysis positive and starch hydrolysis negative results, was about $38\%$ in 40 strains examined. It is known that those strains has a close relation to food poisoning accident. Growth rate and generation time of Bacillus cereus isolated from the cooked rice were $0.34hr^{-1},\;2.02hr\;at\;20^{\circ}C,\;0.73hr^{-1},\;0.95hr\;at\;30^{\circ}C\;and\;0.49hr^{-1},\;1.44\;hr\;at\;40^{\circ}C$ respectively. Heat resistance value of Bacillus cereus spores suspended in phosphate buffer solution was $D_{90}=29.0min,\;D_{95}=8.7min,\;D_{98}=3.7\;min\;and\;D_{101}=2.3\;min(z=10.5)$.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.