• Korean journal of food and cookery science
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• v.14 no.4
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• pp.348-357
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.515-524
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• 2001

Differences in dietary intake of Korean Americans (KA) by the length of residence in the U.S. were studied in relation to health and disease patterns in Michigan. Of 1860 questionnaires mailed, 637 (34.3%) responded with demographics, anthropometrics, self-reported disease patterns, lifestyle, and dietary patterns (93-item FFQ developed for KA). Complete responses were available for 498 people (263 men,253 women, aged 30-87 yr), who were then divided into three groups based on the number of years lived in the U.S.: 15y, 16-25y, 26y. Age-adjusted weight, height, BMI, and waist to hip ratio were within the normal ranges and did not differ among the three groups. Chronic diseases frequently reported in men and women (age-adjusted) included hypertension (14.4%, 14.1%), digestive diseases (5.4%, 8.5%), diabetes (3.6%,4.9%), and arthritis(3.3%, 12.5%), respectively. The length of residence in the U.S. was inversely associated with the age-adjusted prevalence of digestive diseases (12.4%, 6.5%, 0.4% in men, 13.0%, 11.7%, 0% in women). The length of residence was positively associated with health consciousness, receiving regular health care, taking supplements regularly, and exercising, while inversely related to smoking. The majority favored American foods for breakfast and Korean foods for dinner. Foods frequently consumed included cooked rice (w/other grains). kimchi, coffee (w/cream and sugar),bread (white and dark), citrus juice, milk (low fat and skim), lettuce and cucumber, apple, seaweed, and soda. Intake frequency of the Korean starch food group was inversely associated with the length of residence for both men and women (p<0.001), but not with the American starch food group. Fat intake did not differ by the length of residence in the U.S. The dietary changes were associated with the length of residence and chronic disease patterns for the first generation of KA, which should be further examined 'for the subsequent generation of KA.

• Journal of Nutrition and Health
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• v.32 no.3
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• pp.296-306
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• 1999

This study was carried out to prepare a copper database of Korean foods which can be used in calculating copper intake from dietary data, and to evaluate the copper nutritional status of Koran adults living in rural areas by dietary intake and serum copper concentrations. A copper database for 1,176 Korean foods was constructed (1) by analysing 112 Korean foods which are frequently consumed by Korean adults living in rural areas, (2) by adapting values form food composition databases from other countries-320 items from the University of Minnesota database, 201 items from the USAD database, and 25 items from U.K. database, and (3) by imputing values from similar foods for 518 food items. Copper intake of 2,034 Korean adults over the age of 30 living in Yeonchongun was Kyunggi province, Korea was estimated by 24-hour recall method. Mean daily copper intake of subjects was 0.98mg. Mean daily intake level of males was 1.11mg which was significantly higher than that of females, 0.88mg. There was a significant difference in the distribution of subjects by the level of copper intake and sex(p<0.05). Mean serum copper concentration was 14.8umol/1 and the percentage of subjects with low, adequate, and high levels of copper concentration were 23.9%, 69.4%, and 6.6%, respectively. The two food groups which contributed most to the dietary copper intake of subjects were cereals and grain products, and vegetables, supplying 46.2% and 12.7% of total copper intake, respectively. Individuallym, rice contributed most, suppling 31% of total copper intake, followed by soybean curd, starch vermicle, barley, etc. Plant foods contributed to 82.1% of the total copper intake. In summary, results of this study show that copper intake of Korean adults living in rural areas is low, and that dietary sources of copper are mainly plant foods. Serum levels of copper in the subjects were relatively normal. The copper database for Korean foods constructed in present study will be a valuable tool for the as-yet limited assessment of copper intake of Koreans. Such studies will contribute to the establishment of a dietary of a dietary allowance of copper and the relationship of copper nutriture and chronic diseases in Koreans.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.625-630
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• 1995

In order to know the effects of hot-water extracts of starches on gel formation and gel properties, some physicochemical properties and molecular distribution of the extracts were measured. Also, after acid-hydrolysis of starch gels and extract gels, extent of hydrolysis and $\overline{D.P}._n$, and molecular distribution of hydrolysis-residue were measured. Extraction ratio of grain starches (buckwheat, corn, rice, and wheat) were $4.0{\sim}6.6%$. The ratio of acorn and mungbean starches were 11.7 and 13.5%, respectively. Iodine affinity of the extracts was $17.2{\sim}17.7%$ in starches using for Mook, SM(acorn, buckwheat, and mungbean), $13.7{\sim}14.9%$ in starches not using for Mook, SNM(corn, rice, and wheat). Blue value was also higher in SM than in SNM. $\overline{D.P}._n$. of extracts of SM were bigger than those of SNM. In molecular distribution experiment, amylopectin fraction was not found from the extracts except rice starch extract. The extent of acid hydrolysis of the starch gels were $70{\sim}84%$ after 60 days, and the extent of the extract gels were $22{\sim}35%$. The extent of hydrolysis of starch gels and extract gels made with SM were lower than those of SNM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1082-1086
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• 1999

Dried vegetables, white ginseng and spices, which were exposed to gamma and electron beam irradiation, were used in a detection study by measuring their starch content and viscosity change. The samples tested showed different levels of starch content(15.64~60.86%), which was not directly proportional to the viscosity of the samples. The correlation coefficients between irradiation dose and viscosity change were lower in the samples, such as cabbage, carrot, clean vegetable(chunggyungchae), garlic, mushroom, green onion, and red pepper, while some higher coefficients were found in ginger(R2=0.9271), white ginseng (R2=0.6223) and onion (R2=0.7909). Thus, dried ginger and white ginseng were selected to be used for a detection of irradiated samples using specific parameters(threshold values). Specific parameter for the nonirradiated ginger and ginseng were 13.31 and 13.93, respectively. On the other hand, gamma and electron beam irradiated samples at 2.5 kGy, the lowest dose for a commercial purpose, showed decreased values, 11.92 and 11.15 in ginger, and moreover 4.40 and 5.10 in ginseng. It is expected that a proportional decrease in a specific parameter with the absorbed doses will be a potentially useful index for detecting whether starchy foods have been irradiated or not.

• Nutrition Research and Practice
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• v.4 no.6
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• pp.486-491
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• 2010

Tight control of blood glucose is the most important strategy for the treatment of diabetes mellitus. Here, we investigated the beneficial effects of Welsh onion on fasting and postprandial hyperglycemia. Inhibitory activities of hot water extracts from the green stalk and white bulb, which are the edible portions of the Welsh onion, and the fibrous root extract against yeast ${\alpha}$-glucosidase were measured in vitro. To study the effects of Welsh onion on postprandial hyperglycemia, a starch solution (1 g/kg) with and without Welsh onion fibrous root extract (500 mg/kg) or acarbose (50 mg/kg) was administered to streptozotocin-induced diabetic rats after an overnight fast. Postprandial plasma glucose levels were measured and incremental areas under the response curve were calculated. To study the hypoglycemic effects of chronic feeding of Welsh onion, five-week-old db/db mice were fed an AIN-93G diet or a diet containing either Welsh onion fibrous root extract at 0.5% or acarbose at 0.05% for 7 weeks after 1 week of adaptation. Fasting plasma glucose and blood glycated hemoglobin were measured. Compared to the extract from the edible portions of Welsh onion, the fibrous root extract showed stronger inhibition against yeast ${\alpha}$-glucosidase, with an $IC_{50}$ of 239 ${\mu}g/mL$. Oral administration of Welsh onion fibrous root extract (500 mg/kg) and acarbose (50 mg/kg) significantly decreased incremental plasma glucose levels 30-120 min after oral ingestion of starch as well as the area under the postprandial glucose response curve, compared to the control group (P < 0.01). The plasma glucose and blood glycated hemoglobin levels of the Welsh onion group were significantly lower than those of the control group (P < 0.01), and were not significantly different from those fed acarbose. Thus, we conclude that the fibrous root of Welsh onion is effective in controlling hyperglycemia in animal models of diabetes mellitus.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.740-749
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• 2009

The objectives of this study was to determine whether a new physically modified cornstarch by ultra-fine- or nanoscale pulverizer to reduce particle size offers better bioactive function than native cornstarch in weanling Sprague-Dawley rats. Male weaning Sprague-Dawley rats were fed diets containing native cornstarch (NAC), ultra fine pulverized cornstarch (UFC) or nano-scale pulverized cornstarch (NSC) for 4 weeks. In vitro rate of starch hydrolysis, growth performance, organ weight, intestine length intestinal proliferation and the fermentation by Bifidobacterium of rat cecum were evaluated. The diet with reduced particle size (UFC or NSC) significantly increased body weight gain and organ weight. Feed efficiency was increased in NSC fed rats and was not affected in UFC fed rats. Intestinal proliferation was decreased in NSC group. Reduction of particle size also increased cecal short chain fatty acid concentration and the growth and acidifying activity of Bifidobacterium. It is concluded that a reduction of particle size of starch granules by physically modification may increase growing performance and gut function.

• Nutrition Research and Practice
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• v.7 no.3
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• pp.166-171
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• 2013

The purpose of this study was to investigate the effects of lotus leaf on hyperglycemia and dyslipidemia in animal model of diabetes. Inhibitory activity of ethanol extract of lotus leaf against yeast ${\alpha}$-glucosidase was measured in vitro. The effect of lotus leaf on the postprandial increase in blood glucose levels was assessed in streptozotocin-induced diabetic rats. A starch solution (1 g/kg) with and without lotus leaf extract (500 mg/kg) was administered to the rats after an overnight fast, and postprandial plasma glucose levels were monitored. Four-week-old db/db mice were fed a basal diet or a diet containing 1% lotus leaf extract for 7 weeks after 1 week of acclimation to study the chronic effect of lotus leaf. After sacrifice, plasma glucose, insulin, triglycerides (TG), total cholesterol (CHOL), high-density lipoprotein (HDL)-CHOL, and blood glycated hemoglobin levels were measured. Lotus leaf extract inhibited ${\alpha}$-glucosidase activity by 37.9%, which was 1.3 times stronger than inhibition by acarbose at a concentration of 0.5 mg/mL in vitro. Oral administration of lotus leaf extract significantly decreased the area under the glucose response curve by 35.1% compared with that in the control group (P < 0.01). Chronic feeding of lotus leaf extract significantly lowered plasma glucose and blood glycated hemoglobin compared with those in the control group. Lotus leaf extract significantly reduced plasma TG and total CHOL and elevated HDL-CHOL levels compared with those in the control group. Therefore, we conclude that lotus leaf is effective for controlling hyperglycemia and dyslipidemia in an animal model of diabetes mellitus.

• The Journal of the Korea Contents Association
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• v.9 no.5
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• pp.322-331
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• 2009

The purpose of this study is to suggest guidelines for analysis acknowledgement, preference with 19 local foods and 3 Koguryo foods in Dan Yang county. The questionnaires are distributed each 150 residence and tourist who visited in Dan Yang county, collected 261, then used for data analysis 232. The results are as followed. First, 4 items among 22 regional foods' marsh snail broth', 'mixed rice with acorn-starch paste', 'mixed rice with various herb', and 'baked deodeok' are ranked highly in acknowledgement and preference. Second, 4 variables which are sex, age, residence or tourists, and income had significant in acknowledgement. Therefore, making Koguryo food town near movie setting place, introduction geographically mark system, and put Dan Yang mark into merchandise would be increased acknowledgement, and also promoted local economic. Third, 3 variables except income had significant in preference. Therefore, functional effect of each food and taste for young generation would be reinforced in preference.

• Applied Biological Chemistry
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• v.19 no.4
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• pp.219-226
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• 1976

To meet the need of protein feed and fine more efficient ways of returning waste to resources, we have carried out the study of the production of yeast for foods and feeds from the corn starch cake. The present study includes the method for acid-hydrolysis, the selection of yeast capable of utilizing hydrolyzate of the corn starch cake, and culture condition of Candida tropicalis under the liquid culture and the semisolid culture. Obtained results were as follows. 1. Hydrochloric acid was more excellent on the hydrolysis of the corn starch cake than sulfuric acid, and the yield of sugar was maximum, 57.2%, when the corn starch cake was hydrolyzed with 1.0% of hydrochloric acid at 2.0kg/cm for 30 minutes. 2. As the acid solution content was increased, more sugar was liberatedfrom the mixture, until the acid solution-substrate ratio reached 10:1. Beyond this point, no further increase was observed. To prepare the cultural medium of semisolid fermentation, a acid solution to substrate ratio of 3:1 appeared to be optimum. 3. Out of 6 yeast strains, Candida tropicalis had excellent growth on the hydrolyzate of the corn starch cake, and optimum temperature and initial pH were $30^{\circ}C$ and 6.0 respectively. 4. Optimum liquid medium of Candida tropicalis is ures 0.3%, potassium phosphate monobasic 0.15g and magnesium sulfate 0.04g in 100ml of the hydrolyzate of the corn starch cake, while optimum semisolid medium is ammonium chloride 0.4g, potassium phosphate monobasic 0.1%, magnesium sulfate 0.04%. 5. Candida tropicalis could assimilate the sugar in the hydrolyzate up to more than 88.75%, and a yield of dry yeast reached 19.13% to the corn starch cake under the liquid culture. 6. Compared to the that of the untreated corn starch cake, the cellulose content of the semisolid fermented cake decreased by 3.76% to 14.7%, whereas dry yeast contents increased by 13.89%.