• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.241-255
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• 2020

This study examined the eating habits and preferences of foods according to the age of children with autism spectrum disorders and identified the nutritional needs of parents to support their healthy eating habits and provide basic data for the development of educational programs. A survey of 100 parents of children with autism spectrum disorders was conducted on their children's snack intake, food preferences, and parents' nutrition education needs. As a result, there were four times more boys than girls, and the body mass index differed according to age (p<0.001). Most children ate snacks more than once a day, and parents found that they wanted to develop nutritious snacks that could replace high-protein, low-calorie meals with the minimal use of additives. For the food preference, there was a significant difference in grains and starches, vegetables/seafood and fruits, milk and dairy products (p<0.05), fats and sugars, and Korean fermented pastes (p<0.01) between the two age groups. Regarding whether nutrition education was required, many parents had a high demand for nutrition education (4.24±0.70), and the intention to participate was 3.62±1.09. The most important content to be dealt with in parent education was 'Inducing a change in bad eating habits and behaviors', which was the highest (63%), and mostly face-to-face education was preferred. In conclusion, young children require diet education, and older children need to focus on weight control and obesity.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.59-67
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• 1987

In order to make use of Job's tears widely, Job's tears starch was analyzed and determinded the contents of amylose, amylographical and other physicochemical properties. And also the yeast breads and rice cakes were made from flour and rice flours with various mixing ratios of Job's tears flour and then they were tested for suitability to preparation of bread and rice cake. 1. The starch contents of Job's tears showed 12~20%. Which was about one third of rice or waxyrice starch. But amounts of crude proteins, fats, and total ashes in Job's tears were higher than rice or waxyrice. Job' tears starch was composed of amylopectins only, and was similar to that of waxyrice starch. 2. Depends upon the Amylogram of each starch, initial gelatinization temperature of Job's tears starch was the highest among three starches of rice, waxyrice, and Job's tears. Maximum viscosity of Job's tears starch was 860BU, then it was about two times of rice starch viscosity. 3. By the sensory evaluation results, the taste of bread prepared with mixing of 10% Job's tears flour was better than flour bread and the volume and grains of the bread made from mixing of 10%, 20% Job's tears flour were similar to that of flour bread, but the taste, volume and grains of bread made from 30% mixed flour were undesirable. The rice cake Prepared from mixed flour with 25% Job's tears flour has shown to be desirable.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.133-141
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• 1981

The gelatinization phenomena of bracken root starch were examined by means of the loss of birefringence, degree of digestibility by amylase and X-ray diffraction. These results indicated that gelatinization temperature of the starch was $55{\sim}60^{\circ}$ and over 95% of starch were gelatinized at the temperature between 60 and $70^{\circ}C$. The swelling power of the bracken root starch was much less steeper than that of potato or tapioca starch. Amylograph data on the various starch concentrations showed the pasting temperature of $62{\sim}68^{\circ}$, peak height of $80{\sim}840$ Brabender unit (BU) and peak after cooling to $50^{\circ}C$ of $110{\sim}555\;BU.$. According to the information obtained from amylograph data, the bracken root starch showed low set back. The rate of retrogradation of the starch as tested by Texturometer was slower and faster than that of potato and tapioca starches, respectively.

• Korean Journal of Microbiology
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• v.44 no.3
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• pp.264-269
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• 2008

To develop an amylolytic industrial yeast strain producing $\beta$-amylase, the BAMY gene encoding Achlya bisexualis $\beta$-amylase was constitutively expressed under the control of the alcohol dehydrogenase gene promoter (ADC1p) in an industrial strain of Saccharomyces cerevisiae. Yeast transformation was carried out by an integration system containing $\delta$-sequences as the recombination site. The integrative cassette devoid of bacterial DNA sequences was constructed that contains the BAMY gene and $\delta$-sequences. Industrial S. cerevisiae transformed with this integrative cassette secreted 45 kDa $\beta$-amylase into the culture medium. The $\beta$-amylase activity of the transformant was approximately 18.5-times higher than that of A. bisexualis. The multi-integrated BAMY genes in the transform ant were stable after 100 generations of growth in nonselective medium. Hydrolysis of soluble starch and various starches with the enzyme released maltose but not glucose or oligosaccharides.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.219-225
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• 2011

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.742-748
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• 1989

Rheological properties of gelatinized millet starch dispersions were evaluated. Gelatinized nonwaxy and waxy millet starch dispersion were typical pseudoplastic fluids. At constant shear rate, gelatinized waxy millet starch dispersion showed higher shear stress than nonwaxy millet starch dispersion. Flow behaviours of gelatinized nonwaxy and waxy millet starch dispersion were well fitted to Herschel-Bulkley equation and flow behaviour index (n) and consistency index (K) were strongly concentration dependent. There was a linear relationship between concentration of gelatinized starch dispersion and square root of yield stress. The concentrations of gelatinized nonwaxy and waxy millet starch dispersion where yield stresses become zero were estimated as 2.19 and 1.69%, respectively. Pseudoplastic constant (m) approaches to a constant value in each type of millet starch when the concentration of gelatinized starch dispersion was increased. As the measuring temperatures increase, n value was increased, whereas, K value was decreased. The activation energies of gelatinized nonwaxy and waxy millet starch dispersion were 2.89 and 3.18kcal/mol, respectively.

• Food Science and Preservation
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• v.24 no.2
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• pp.246-253
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• 2017

This study was conducted prepare spray-dried powder using pumpkin sweet potato hydrolysates and examine the physicochemical properties of the powder. The insoluble dietary fiber and soluble dietary fiber of the pumpkin sweet potato treated by enzyme were 4.17% and 2.07%, respectively. The spray-dried pumpkin sweet potato hydrolysates was manufactured via spray-drying with different forming agents: i.e., pectin 0.1%, 0.5%, 1%, and 2.0%. The moisture contents and total starches of the spray-dried powders were approximately 1.68-2.46 and 45.32-46.51%, respectively. The color of the L and a value decreased, and that of the b and ${\Delta}E$ value increased. The particle size and outer topology of the spray-dried powders were $37.17-42.32{\mu}m$, and its shape was generally globular. The water absorption index of the spray-dried powder (1.74-1.91) was lower than that of the freeze-dried powder (2.15). The water solubility index of the spray-dried powder, 80.75-87.61%, was higher than that of the freeze-dried powder (70.47%). The adhesion values of spray-dried powder to epithelial HT-29 cells were 2.66-6.18% of the initial cell counts, whereas freeze-dried powder showed lower adhesive ability (1.79%). The in vitro human digestibility in the spray-dried powder was 70.09% which is very effective in digestion.

• Food Science and Preservation
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• v.19 no.2
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• pp.257-262
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• 2012

pasting characteristics. Their water contents, water holding capacities, solubilities, swelling power, amylose contents, damaged starches, particle sizes and pasting characteristics were measured. The water content and water holding capacities of various types of rice flours collected in the market were 7.64-14.97% and 95.22-232.94%, respectively. Their solubilities and swelling power were 1.97-37.40% and 1.33-5.76, respectively. Various types of rice flour had 32.11-305.67 ${\mu}m$ particle sizes. Among the various types of rice flour collected in the market, the lowest starch damaged content was 3.17%. The peak viscosities of the samples were 17.74-295.95 RVA. Among the rice flours that were collected in the market, the lowest pasting temperature was $69.72^{\circ}C$. As a result, it was shown that rice flour types with high starch damage contents tend to have higher expressed water holding capacities. Moreover, the samples with lower particle sizes tended to have final viscosities, and pasting temperatures.

• Korean Journal of Plant Resources
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• v.8 no.3
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• pp.237-246
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• 1995

In this study, the callus was induced and regenerated from the immature embryo and ultrastructural characteristics of developmental stages in Citrus junos SIEB, were investigated. The yellowish callus was induced by 5 to 6 week of culture of citrus. In proliferation callus after 6 weeks of culture, large vacuole was formed by fusion between adjacent small ones. In the non-embryogenic callus cultured for 12weeks, re-differentiated cells of callus showed the large nucleus with globular nucleus and amyloplast with large size of starches. In the embryogenic callus cltured for 14-16 weeks, the active exocytosis occurred in cells, secretory vesicles appeared on cell membrane and small particles from cytoplasm were released to intercelluar space. In the embryogenic callus cultured for 24 weeks, a sperical type of chloroplast bounded on cytoplasm by double membrane and typical grana was dispersed equally among matrix. In the normal plantlet after 26 weeks of culture, a lot of vessels and companion cells apperaed in the leaf cell of plantlet. In the normal plantlet after 30 weeks of culture, the immature leaf showed many small companion cells, sieve tubes and central vacuole. Also, the secondary vacuole protruded into the central vacuole and elongated chloroplasts near plasma membrane. In the matured plant habituated on the soil, palisada tissue composed of orderly arranged cells contained the nucleus in the center of the cell and large vacuoles on either side of the nucleus.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.552-557
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• 1996

Gels of rice starches isolated from jinmibyeo, llpoombyeo and Dongjinbyeo were prepared with $60{\sim}65%$ water content (based on the total weight) and stored at $-18^{\circ}C,\;4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C,\;and\;37^{\circ}C$ for 6 days. The effects of varieties, water content and storage temperature on the degree of retrogradation (DR) of gels were measured by ${\alpha}$-amylase-iodine method. DRs of rice starch gels increased rapidly during the initial stage of storage, but slowly after that. DRs were highest with 60% water content and lowest with 65% water content at any storage temperature. Regarding the storage temperature, DRs of gels increased in the following order : $4^{\circ}C>20^{\circ}C>30^{\circ}C>37^{\circ}C>-18^{\circ}C>$. As the storage temperature was increased, DR per $10^{\circ}C$ increased above refrigerated temperature decreased in the following order : jinmibyeo>llpoombyeo>Dongjinbyeo.