A study on the oral health care and the effects of nutritional and oral health education for elementary school students 초등학교 아동의 구강보건관리실태와 영양교육 및 구강보건교육 효과에 관한 연구
김혜영 Kim Hye Yeong , 원복연 Won Bog Yeon
20(1) 1-10, 2004
Title
A study on the oral health care and the effects of nutritional and oral health education for elementary school students 초등학교 아동의 구강보건관리실태와 영양교육 및 구강보건교육 효과에 관한 연구
김혜영 Kim Hye Yeong , 원복연 Won Bog Yeon
DOI:
Abstract
This study was executed to find the effects of dietary control and health care on dental caries and oral problems in elementary school students, including the effects of nutritional and oral health education on the prevention of dental caries. 1. The oral health study found that 88.9% of students brushed their teeth everyday, 63.7% 2 times a day, and 50.4% in the morning and at night. 2. According to the general characteristics whether or not, the female students had more dental caries than the males, and 29.1% of the students that had dental caries ate snacks 1 or 2 times a day. 3. After the nutritional education, more students brushed their teeth in the after meal 4. According to gender, grade and nutritional education for oral health care, male students and higher grade students were more aware that "brushing teeth after meals is better than before". The male and higher grade students, after the nutritional education, were more aware that "Bones and teeth are made from calcium", and "Fluorine prevents teeth from dental caries" and the differences between the genders were statistically significant in relation to both these facts(p〈0.05) and before and after education(p〈0.01). The male and higher grade students, and those nutritionally educated were more conscious that "vegetables and fruits are good for teeth", with the differences before and after the nutritional education were statistically significant(p〈0.05). The male and higher grade students were well aware that "Food that have sugar cause dental caries", and significant differences were shown between grades(p〈0.05). The male and higher grade students, after the nutritional education and were well aware that "Milk is good for teeth", with a significant gender difference(p〈0.05). The female and higher grade students, and those after nutritional education were well aware that "Dental caries can not be perfectly cured once it had already occurred". after nutrition, but not much differences.
Key Words
Dental Caries, Oral Health Education, Tooth Brushing
Physicochemical and sensory characteristics of Aster glehni Kimchi during storage at different fermentation temperatures 숙성온도를 달리한 섬쑥부쟁이 김치의 이화학적 및 관능적 특성
김은미 Kim Eun Mi , 김건희 Kim Geon Hui
20(1) 11-16, 2004
Title
Physicochemical and sensory characteristics of Aster glehni Kimchi during storage at different fermentation temperatures 숙성온도를 달리한 섬쑥부쟁이 김치의 이화학적 및 관능적 특성
김은미 Kim Eun Mi , 김건희 Kim Geon Hui
DOI:
Abstract
This study was conducted to increase the value of Aster glehni as a useful food resource. The Hunter L, a and b values of Aster glehni leaves were 34.23±2.80, -10.89±1.80 and 13.29±2.51, respectively. The Shearing force and contents of tannin and dietary fiber were 4701.2g, 100.9ppm and 37.1%, respectively. The minerals identified in Aster glehni were Ca(6.93㎎/㎏), K(45.36㎎/㎏), Mg(1.70㎎/㎏), Fe(0.36㎎/㎏) and Na(1.26㎎/㎏). Aster glehni Kimchi was packed in polyethylene film(200g) and fermented at 20 and 4℃. With regards to the color change, the Aster glehni Kimchi fermented at 20℃ showed greater increases in the Hunter L, a and b values than 4℃. The pH of the Kimchi decreased and acidity increased with storage time at both temperatures. The ascorbic acid contents decreased sharply with storage time and by about 85% at 20℃ after 5 days, and 73% at 4℃ after 30 days. The reducing sugar content also decreased with storage time at both 20 and 4℃. The results of the sensory evaluation showed the optimum ripening time of the Aster glehni Kimchi to be 1~3 days at 20℃ and less than 20 days at 4℃.
A Study on the Consumption Patterns of Soybean curd and Processed Soybean Products of Residents in the Kwangwon Area of Korea 강원지역 주민들의 두부 및 대두가공품 이용실태
김은실 Kim Eun Sil , 정복미 Jeong Bog Mi
20(1) 17-25, 2004
Title
A Study on the Consumption Patterns of Soybean curd and Processed Soybean Products of Residents in the Kwangwon Area of Korea 강원지역 주민들의 두부 및 대두가공품 이용실태
김은실 Kim Eun Sil , 정복미 Jeong Bog Mi
DOI:
Abstract
This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4~6 days(37.9%), once per 2~3 days(31.9%), once per ten days(25.3%) and everyday(4.9%). The degrees of knowledge about soybean curd were a little(56.0%), interest(16.5%), much(14.8%) and no interest(12.7%). 73.9% of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5%), restaurant(8.8%), tofu restaurant(5.6%) and the others(2.1%). The frequency of places for purchasing of soybean curd were supermarket(59.5%), market(25.0%), the others(9.9%) and department store(5.6%). The degrees of perception of soybean curd types were soybean curd(100%), uncurdled soybean curd(93.7%), soft soybean curd(64.7%), bun soybean curd(15.7%) and seaweed soybean curd(5.2%). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6%), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8%), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.
Key Words
Soybean curd, frequency of using, degree of knowledge, purchasing, soybean processed products
A Study on the Consumption of Korean Traditional Rice Cakes by College Students 전통 떡류에 대한 대학생들의 이용 현황에 관한 연구
정효선 Jeong Hyo Seon , 서경화 Seo Gyeong Hwa , 신민자 Sin Min Ja
20(1) 26-33, 2004
Title
A Study on the Consumption of Korean Traditional Rice Cakes by College Students 전통 떡류에 대한 대학생들의 이용 현황에 관한 연구
정효선 Jeong Hyo Seon , 서경화 Seo Gyeong Hwa , 신민자 Sin Min Ja
DOI:
Abstract
The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student`s perceptions of traditional Korean rice cake, it was found that most knew little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I don`t understand, do you mean, "within a mile of their neighborhood"?) or atbig malls. The factor they considered the most important at the time of purchase was the quality(taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean`s taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have though that trying to market traditional Korean rice cakes at local convenience stores, rather than specially stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, wheras they will go to the local convenience stores to buy general everyday snacks etc.)
Key Words
Consumption patterns, Korean traditional rice cake, College Students
Changes in the Riboflavin Content of Spinach Salad and Sesame Leaf Salad with Various Cooking and Holding Process in Foodservice Institutions 단체급식소에서 제공되는 시금치 나물과 깻잎 나물의 생산단계 및 보관단계에 따른 리보플라빈 함량 변화 (2)
김혜영 Kim Hye Yeong , 박화연 Park Hwa Yeon
20(1) 34-41, 2004
Title
Changes in the Riboflavin Content of Spinach Salad and Sesame Leaf Salad with Various Cooking and Holding Process in Foodservice Institutions 단체급식소에서 제공되는 시금치 나물과 깻잎 나물의 생산단계 및 보관단계에 따른 리보플라빈 함량 변화 (2)
김혜영 Kim Hye Yeong , 박화연 Park Hwa Yeon
DOI:
Abstract
The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various prepamtion and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78% and 52% respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.
Effect of xylitol on the taste and fermentation of Dongchimi 자일리톨 첨가가 동치미의 맛과 발효숙성에 미치는 영향
문성원 Mun Seong Won , 장명숙 Jang Myeong Sug
20(1) 42-48, 2004
Title
Effect of xylitol on the taste and fermentation of Dongchimi 자일리톨 첨가가 동치미의 맛과 발효숙성에 미치는 영향
문성원 Mun Seong Won , 장명숙 Jang Myeong Sug
DOI:
Abstract
The effect of xylitol on the Dongchimi fermentation was investigated by measuring the sensory, physicochemical and microbiological properties during fermentation of up to 30 days. Dongchimi with 0, 1, 2, 3 and 4% w/v xylitol was fermented at 10℃. The addition of 1% xylitol gave the highest scores in terms of the overall acceptability, texture, ripeness, sweet taste and smell. During the fermentation, the total acidity increased, while the pH gradually decreased. The reducing sugars showed the highest content with the addition of 1% xylitol. The vitamin C was increased in the early stage of fermentation, but reduced gradually after 5 days. The vitamin C content of the Dongchimi with 2% xylitol addition was shown to be the highest. The total viable cells and lactic acid bacteria increased between 2 and 5 days of fermentation, but were gradually reduced thereafter. The numbers of lactic acid bacteria with 1% xylitol addition were more numerous than with the other percentage additions. The current study showed that the application of 1% xylitol to the fermentation of Dongchimi enhanced the sensory values of the fermented product.
Key Words
xylitol, Dongchimi, fermentation, taste
Sensory and Texture properties of Neuti-dduk by different ratio of ingredients 느티떡(楡葉餠)의 재료 배합비에 따른 관능적 및 텍스쳐 특성
이효지 Lee Hyo Ji , 백현남 Baeg Hyeon Nam
20(1) 49-56, 2004
Title
Sensory and Texture properties of Neuti-dduk by different ratio of ingredients 느티떡(楡葉餠)의 재료 배합비에 따른 관능적 및 텍스쳐 특성
이효지 Lee Hyo Ji , 백현남 Baeg Hyeon Nam
DOI:
Abstract
Neuti-dduk is a steamed rice cake made of nonglutious rice flour, with Neuti leaves powder, sugar, and water. The objective of study was designed to seek the best recipe to make Neuti-dduk. The procedure was as follows Neuti-dduk containing different ratios of the above mentioned ingredients, such as Neuti leaves powder (4, 8, and 12g), sugar and water. The most desirable recipe was determined after sensory examinations and mechanical tests to measure the texture, moisture content and colorimeter. The results of the sensory evaluation showed the Neuti-dduk containing 8g Neuti leaves powder, 20g sugar 20 and 45ml water had the highest scores in overall acceptability, color and flavor preference. In the textural analysis the hardness, adhesiveness and cohesiveness of the Neuti-dduk decreased on the addition of increasing amounts of Neuti leaves powder. The moisture content of Neuti-dduk with 4g Neuti leaves powder was higher than that with 12g. The L-and a-values of Neuti-dduk were increased by decreasing the amount of Neuti leaves powder. The overall quality of the sensory examination of Neuti-dduk in relation to the amount of Neuti leaves powder had positive correlation with the moistness, but negative correlations the L-value andmoisture content. (Eds note: would these 2 highlighted features not be related; if so, why does one have a positive and the other a negative correlation?) From the results of these tests, the most desirable recipe for the Neuti-dduk was 8g of Neuti leaves powder, 20g of sugar, 45ml of water and2g of salt, for every 200g of rice powder. The moisture content of this recipe was 42.18%.
Study on the Meles meles as Applications in Edible Food Resource Applications -Nutritional Characteristics and Safety Evaluation on Meles meles Oil and Fermented Liquid with Medicinal Herbs- 식용자원으로의 활용을 위한 오소리(단육)에 관한 연구 -오소리 기름과 한약재를 첨가한 발효액의 영양학적 특성 및 안전성 평가-
박성혜 Park Seong Hye , 박성진 Park Seong Jin , 김기영 Kim Gi Yeong , 한종현 Han Jong Hyeon
20(1) 57-62, 2004
Title
Study on the Meles meles as Applications in Edible Food Resource Applications -Nutritional Characteristics and Safety Evaluation on Meles meles Oil and Fermented Liquid with Medicinal Herbs- 식용자원으로의 활용을 위한 오소리(단육)에 관한 연구 -오소리 기름과 한약재를 첨가한 발효액의 영양학적 특성 및 안전성 평가-
박성혜 Park Seong Hye , 박성진 Park Seong Jin , 김기영 Kim Gi Yeong , 한종현 Han Jong Hyeon
DOI:
Abstract
The purpose of this study was to investigate the possibility of Meles meles application as an edible functional food resource. This study was conducted to estimate the general nutrition composition, amino acid and minerals contents, fatty acid composition of Meles meles oil and the added fermented medicinal herbs liquid, and examine the cell toxicity effects in normal liver and kidney cells. The approximate composition of Meles meles oil was crude fat, 97.64%, crude ash, 1.99% and crude protein, 0.37%. In the fermented liquid, the approximate composition was moisture, 96.08%, carbohydrate, 1.53%, crude ash, 0.92%, dietary fiber, 0.65%, crude protein, 0.54% and crude fat,0.28%. The amino acid contents were 2.67 and 80.90㎎% in the oil and liquid, respectively. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 32.28 and 54.98% in oil and liquid, respectively. Negative effects were not found form the results of the cell toxicity respection. These results imply that Mele meles oil and the added fermented medicinal herbs liquid can be used as possible food resources and functional food materials.
HACCP System Application on Chicken Entrees Served by Lunch Program of Elementary Schools 초등학교 급식소에서 제공되는 닭고기 주요리의 급식품질 확보를 위한 HACCP 시스템 적용연구
조경동 Jo Gyeong Dong , 이복희 Lee Bog Hui
20(1) 63-75, 2004
Title
HACCP System Application on Chicken Entrees Served by Lunch Program of Elementary Schools 초등학교 급식소에서 제공되는 닭고기 주요리의 급식품질 확보를 위한 HACCP 시스템 적용연구
조경동 Jo Gyeong Dong , 이복희 Lee Bog Hui
DOI:
Abstract
This study was conducted to establish the hygiene standards for chicken entrees(deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks` hands exceeded acceptable limits, and workers` sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.
Key Words
chicken entrees, school food service, Salmonella, CCPs, HACCP
Glycoalkaloid content in potato tubers by various cooking methods and potato products 감자의 가공제품 종류와 조리방법에 따른 Glycoalkaloid의 함량
김정애 Kim Jeong Ae , 소기신해 So Gi Sin Hae , 한재숙 Han Jae Sug
20(1) 76-80, 2004
Title
Glycoalkaloid content in potato tubers by various cooking methods and potato products 감자의 가공제품 종류와 조리방법에 따른 Glycoalkaloid의 함량
김정애 Kim Jeong Ae , 소기신해 So Gi Sin Hae , 한재숙 Han Jae Sug
DOI:
Abstract
The potato tubers of Solanum tuberosum L. contain potato glycoalkaloids(PGA), a class of naturally occurring toxicants. The primary constituents of this class of compounds in potatoes are α-chaconine and α-solanine. The purpose of this study was to examine the effects of various cooking methods on the PGA contents in the common Korean potato Irish Cobbler variety and those in commercially produced patato products consumed in Korea. After cooking, most potatoes showed big decreases in their PGA contents compared to the uncooked samples, with the exception of baked potatoes, which maintained 90.86% of their PGA contents. The PGA levels in boiled and blanched potatoes were reduced by 91.68 and 84.17%, respectively. However, the levels in samples boiled in 1% salted water were only reduced by 52.10%. Potatoes fried and sauteed in oil had their PGA contents reduced to 49.42 and 49.51% of their original levels. The reductions in the relative PGA contents by cooking method were in the order boiling〉blanching〉boiling with 1% NaCl〉steaming〉sauteing〉frying〉microwaving〉baking. The highest remaining PGA content of the potato products in Korea was in potato chips, at 69.57㎎/100g, but made with imported potatoes.
Key Words
Potato glycoalkaloid, α-chaconine, α-solanine
Effects of Clove Extracts on the Autoxidation and Thermal Oxidation of Soybean Oil 대두유의 자동산화 및 가열산화에 미치는 정향추출물의 항산화 효과
박상일 Park Sang Il , 손종연 Son Jong Yeon
20(1) 81-85, 2004
Title
Effects of Clove Extracts on the Autoxidation and Thermal Oxidation of Soybean Oil 대두유의 자동산화 및 가열산화에 미치는 정향추출물의 항산화 효과
박상일 Park Sang Il , 손종연 Son Jong Yeon
DOI:
Abstract
This study was conducted to investigate the antioxidant activities of clove extracts in water, methanol and ether. The clove extracts, BHA and α-tocopherol were added to each oil at a level of 200ppm. The activities of the substrate oils and controls were tested under autoxidation and thermal oxidation conditions. The degree of the effects of the antioxidant activities under autoxidation condition were in the following order: ether extract〉methanol extract〉BHA〉α-tocopherol〉water extract=control group. The induction periods of the control, water, methanol and ether extracts, and BHA and α-tocopherol were 9.5, 9.6, 10.7, 11.8, 10.4 and 9.7 days, respectively. Under thermal oxidation condition, the methanol extract showed stronger antioxidant activity than those of the water and ether extracts. The antioxidant activity of the methanol extract was attributed to α-tocopherol and BHA.
The Changes of Hardness and Microstructure of Dongchimi according to different kinds of water 물의 종류를 달리한 동치미의 경도 변화 및 세포벽 관찰
심영현 Sim Yeong Hyeon , 안기정 An Gi Jeong , 김지은 Kim Ji Eun
20(1) 86-94, 2004
Title
The Changes of Hardness and Microstructure of Dongchimi according to different kinds of water 물의 종류를 달리한 동치미의 경도 변화 및 세포벽 관찰
심영현 Sim Yeong Hyeon , 안기정 An Gi Jeong , 김지은 Kim Ji Eun
DOI:
Abstract
The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various source of water(distilled water, purified water, Cho Jung Carbonated Natureal water). This study was conducted to observe the change of pH, total acidity, salt content, turbidity, texture and microstructure. Dongchimi cooked with source of water of water was fermented at 10℃ for 46 days. The changes of pH on Dongchimi cooked with various source of water decreased in all samples during fermentation period, and then showed a slowly decrease after 12 days of fermentation. The total acidity of Dongchimi cooked with Cho Jung Carbonated Natural water was arrived slowly at best tasting condition 0.3~0.4 point compared with other conditions. So Dongchimi cooked with Cho Jung Carbonated Natural water was continued to the best tasting condition for end of fermentation. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test condition for 12th days of fermentation. The maximum cutting force of chinese radish of Dongchimi showed the highest value among all at the 25th day of ripening and then decreased gradually. The maximum cutting force of chinese radish of Dongchimi used Cho Jung Carbonated Natural water was the highest compared with other conditions at 25th day of fermentation. The calcium content of Dongchimi juice used Cho Jung Carbonated Natural water was observed high at the early stage of fermentation and showed the highest value at 25th day of ripening. The calcium content of chinese radish and Dongchimi juice of Dongchimi cooked with water purifier was lower than that of Dongchimi cooked with Cho Jung Carbonated Natural water, and was higher than that of Dongchimi cooked with Distilled water at the early stage of fermentation. The magnesium content in all samples increased gradually from the early stage of fermentation. The microstructure showed disintegration appearance of middle lamella and cell wall during fermentation period.
Key Words
Dongchimi, total acidity, turbidity, texture, microstructure
The Effect on the Sensory and Mechanical Characteristics of Functional Muffin using Glycyrrhizae radix Extract 감초추출물 첨가량을 달리하여 제조한 기능성 머핀의 관능적,기계적 특성
김용선 Kim Yong Seon , 최희숙 Choe Hui Sug , 우인애 U In Ae , 송태희 Song Tae Hui
20(1) 95-99, 2004
Title
The Effect on the Sensory and Mechanical Characteristics of Functional Muffin using Glycyrrhizae radix Extract 감초추출물 첨가량을 달리하여 제조한 기능성 머핀의 관능적,기계적 특성
김용선 Kim Yong Seon , 최희숙 Choe Hui Sug , 우인애 U In Ae , 송태희 Song Tae Hui
DOI:
Abstract
The sensory and mechanical characteristics of muffin using different levels(0, 20, 40, 60, 80 and 100%) of Glycyrrhizae radix extract were investigated. The lightness of crust and crumb of the muffins were significantly(p〈0.05) decreased, but the redness was increased with increasing content of Glycyrrhizae radix extract. The mechanical texture parameters, such as hardness, gumminess and chewiness, were significantly(p〈0.05) low in the groups with 40~80% Glycyrrhizae radix extract. With regard to the sensory evaluation, a brown crust, yellow crumbs, surface roughness, Glycyrrhizae radix flavor, roasted nutty taste, sweetness, bitterness and springiness of the muffins were significantly increases with increasing content of Glycyrrhizae radix extract. However, the hardness was significantly(p〈0.05) low without the addition of Glycyrrhizae radix extract, the overall acceptability was excellent in the group with the addition of 60% Glycyrrhizae radix extract. As a result, with the addition of Glycyrrhizae radix extract to the muffin, the sensory and mechanical properties were improved therefore, Glycyrrhizae radix extract could be prepared as a useful functional additive to sugar free muffins.
A Study on Nutrition Composition Labeling and Nutrition Claim Practices for the Processed Foods 시판 가공식품의 영양성분 및 영양강조 표시 실태에 대한 연구
오세인 O Se In , 장영애 Jang Yeong Ae
20(1) 100-111, 2004
Title
A Study on Nutrition Composition Labeling and Nutrition Claim Practices for the Processed Foods 시판 가공식품의 영양성분 및 영양강조 표시 실태에 대한 연구
오세인 O Se In , 장영애 Jang Yeong Ae
DOI:
Abstract
The purpose of this study was to investigate the status of current nutrition labeling on the packaging of the processed foods that provide consumers with a reliable and consistent source of information, which has been considered as a useful aid for food selection and a potent educational tool for nutrition in daily life. The 2,160 processed foods purchased at the supermarket on September, 2002, were divided by food category issued from the 2002 food codes and assessed in the terms of the nutrition composition labeling and nutrition claims. Nutrition composition labeling was found on 356 of the 2160 processed foods items. Milk and dairy products had 49.7% of nutrition composition labeling, which was the largest number among the food category. Tables were most frequently used as the type of nutrition composition labeling(79.8%). Nutrition composition including many different ways of expression, such as a table of nutrition composition, indication of nutrition composition, analysis table of nutrition composition and comparative table of nutrition composition, made frequent use of nutrition composition labeling titles(78.7%). The various unit of measures were use in the nutrition labeling of the processed foods, per 100g or 100㎖ was the highest(44.6%) under the currently practiced nutrition labeling. The correct labeling standard with nutrient content and % RDA except energy, was used on 47.8% of labels, and those with only liability indication nutrient and liability indication nutrients plus discretion indication nutrients were 25.3 and 22.5% respectively. The processed foods with nutrition claims were 8.0%(172 items). Nutrients claims were divided in two ways: nutrient content claims and nutrient comparative claims. The most frequently used claims were contained in the former(44.4%) and more or plus in the latter case(16.3%). Ca was the most popular item as a nutrition claim nutrient(50.6%).
Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology 반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화
허혜연 Heo Hye Yeon , 주나미 Ju Na Mi , 한영실 Han Yeong Sil
20(1) 112-118, 2004
Title
Optimization of Jelly with Addition of Green tea Powder using a Response Surface Methodology 반응표면 분석법을 이용한 녹차가루 첨가 젤리 제조의 최적화
허혜연 Heo Hye Yeon , 주나미 Ju Na Mi , 한영실 Han Yeong Sil
DOI:
Abstract
The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12~16g), green tea powder(3~5g) and sucrose(40~60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.
Key Words
green tea jelly, response surface methodology, sensory evaluation
