Comparison of Dietary Habit and Food Consumption among Elementary School Students with or without Rhinitis and Sinusitis

Kwon, Ji-Hyun,Ju, Jihyeung Korean Society of Food and Cookery Science 2012 한국식품조리과학회지 Vol.28 No.6

Rhinitis and sinusitis are among the most common medical conditions in Korea, as well as Western societies. Environmental factors may influence both rhinitis and sinusitis; however, the role of dietary factors in rhinitis and sinusitis is not clear. The present study aims to compare the dietary habit, food consumption frequency, and food preference of elementary school students with or without rhinitis and sinusitis. The demand of their parents for an education program for the dietary prevention against rhinitis and sinusitis was also examined. The survey was conducted with a total of 200 subjects recruited from two elementary schools located in Gyeonggi area of Korea. The subjects consisted of 101 students with rhinitis and/or sinusitis (RS group) and 99 without rhinitis and sinusitis (control group). The students of the RS group were more likely to have habits of eating-out and street food use, to consume bean, peanut, walnut, almond, yogurt, egg, snack, and French fries frequently, and to prefer the types of foods prepared by stir-frying and deep-frying than the control group. The parents who recognized 'school nutrition teachers or food/nutrition-majored specialists' as the most appropriate educator for the dietary education program in the RS group (48.5% of their parents) were less than those in the control group (67.7% of their parents). The present study suggest that students with rhinitis and/or sinusitis may be different from those without the disease(s) in their dietary habit, frequently consumed foods, and preferred type of foods. More epidemiological, intervention, and laboratory studies are needed in order to elucidate the role of dietary factors in the development and prevention of rhinitis and sinusitis, which will have a significant implication to public health.

EMERGING PROBLEMS OF FOODBORNE ILLNESS AND THEIR IMPACT ON FOOD SCIENCE AND THE FOOD INDUSTRY

Margy, Woodburn Korean Society of Food and Cookery Science 1994 한국식품조리과학회지 Vol.10 No.4

There is a direct and continuing challenge to food scientists. You can increase food safety for the world.

Evaluating Choice Attributes of Korean Ginseng Chicken Soup as a Home Meal Replacement (HMR) Product Using Conjoint Analysis: A Case Study of Singapore Market

김은미,안지애,이호진,이민아,Kim, Eun-Mi,Ahn, Jee-Ahe,Lee, Ho-Jin,Lee, Min-A Korean Society of Food and Cookery Science 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: The purpose of this study was to analyze the attributes considered important by Singaporeans in the selection of Korean ginseng chicken soup as an HMR product using conjoint analysis techniques. Methods: A total of 400 questionnaires were distributed to local consumers in April 2012, of which 324 were completed (81.0%). Statistical analyses of data were performed using SPSS/Windows 18.0 for descriptive statistics and conjoint analysis. Results: Analysis of the attributes and levels of Korean ginseng chicken soup as an HMR product for people who lived in Singapore showed the relative importance of each attribute as follows: packing (32.4%), chicken (32.1%), glutinous rice (13.8%), soup (11.6%), and ginseng (10.0%). Results showed that Singaporean consumers preferred code J's Korean ginseng chicken soups as an HMR product, which consisted of half a chicken, glutinous rice, a whole ginseng root in a soy sauce-based soup, and a partially transparent package. The most preferred Korean ginseng chicken soup gained 50.4% potential market share from choice simulation when compared with the second preferred one. Conclusion: This study has significance in that such a practical research contributes to product development of a specific Korean dish for foreign consumers. In addition, the results of this study provide useful information for the food industry for global expansion and commercialization of Korean food, thereby providing an important foundation for future development of various Korean foods as HMR products.

Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage

최윤상,구수경,전기홍,박종대,임상동,김희주,김지호,김영붕,Choi, Yun-Sang,Ku, Su-Kyung,Jeon, Ki-Hong,Park, Jong-Dae,Lim, Sang-Dong,Kim, Hee-Ju,Kim, Ji-Ho,Kim, Young-Boong Korean Society of Food and Cookery Science 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to $1^{st}$ cooked treatments and those submitted to $2^{nd}$ cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with $1^{st}$ cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with $2^{nd}$ cooked treatments changed gradually. VBN levels were generally lower in products with $2^{nd}$ cooked treatments than in those with $1^{st}$ cooked treatments, but they varied with the type of products. On the $35^{th}$ day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with $1^{st}$ cooked treatments and 3.44-6.92 log CFU/g in products with $2^{nd}$ cooked treatments, showing fewer bacteria in the latter products. Conclusions: $1^{st}$ cooked treatments were effective in microbial control, but $2^{nd}$ cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.

Effects of Protein Contained in Major Ingredients with Treated Emulsifiers on Chemically Leavened Reduced-Calorie Cake as Baked Product Model Systems

Kim, Hye-Young Korean Society of Food and Cookery Science 1997 한국식품조리과학회지 Vol.13 No.2

The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03$m\ell$) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87$m\ell$). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48$m\ell$) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.

Effect of Ginger Rhizome Extract on Tenderness and Shelf Life of Precooked Lean Beef

Kim, K. J.,Lee, Y. B. Korean Society of Food and Cookery Science 1995 한국식품조리과학회지 Vol.11 No.2

쇠고기를 양념하여 구워서 조리식품으로 만들 때 사용하는 부가재료 중 생강이 고기에 미치는 영향을 연구한 결과 다음과 같은 것을 알 수 있었다. \circled1고기를 재울때 소금을 넣지 않고 생강즙을 0.5~l.0%까지 넣어 자작하니 재워두었다가 구운 고기는 20~30%까지 부드럽게 개선되었고 소금을 2% 첨가하고 생강즙을 넣은 고기는 35~45%까지 부드러워 졌다. \circled7 생강즙은 실험결과 고기의 산패를 늦추어 주었고 생강즙을 넣어 조리해서 Saran-Wrap을 가지고 2겹으로 포장해서 보관하거나 Vacuum처리하면 보존기간이 길게 되었다. \circled3생강즙은고기의 질을 연하게 하였고 특히 진공포장을 하지 않고도 조리식품으로 만들어진 제품으로 사용하기가 매우 편리할 것으로 생각된다.

Proportion Optimization for Manufacture Kochujang Sauce Supplemented with Tonic Herbal Extract and Beef Using Response Surface Methodology

Yang, Ji-Won,Kim, Sung-Soo,Choi, Sang-Yoon,Choi, Il-Sook,Lee, Young-Sun Korean Society of Food and Cookery Science 2012 한국식품조리과학회지 Vol.28 No.2

$Kochujang$ is a fermented paste originated from in and $Kochujang$ sauce is a nutritionally and functionally improved version of $Kochujang$ with additions of beef and tonic herbal extracts. The optimization of the ingredient ratios in the manufacturing of $Kochujang$ sauce was investigated using central composite design and response surface methodology. The amount of beef ($X_1$) and the amount of tonic herbal extract ($X_2$) were chosen as the independent variables. The dependent variables consisted of the properties and sensory evaluation scores The examined physicochemical properties included water activity, pH, color, viscosity, and soluble solids. The sensory evaluation attributes were color, flavor, taste, texture, and overall acceptability. Among them, the selected dependent variables were the sauce viscosity ($Y_1$) and the overall acceptability ($Y_2$) of the sauce. The optimal conditions for the independent variables were $X_1$= 9.7% and $X_2$= 14.1%. In addition, the predicted values of the multiple response optimal conditions were $Y_1$= 331000 (cP) and $Y_2$= 7.1 (points), and the actual experimental values were $Y_1$= 3316667 (cP) and $Y_2$= 7 (points).

Physicochemical and Gelatinization Properties of Starch and Flour from Pigmented Rice(Suwon 415)

Baik, Su-Jin,Kim, Hyang-Sook Korean Society of Food and Cookery Science 2001 한국식품조리과학회지 Vol.17 No.1

본 연구는 유색미 가루와 전분의 이화학적 특성 및 호화특성을 알아보기 위하여 수행되었다. 유색미 가루와 전분의 일반성분, 가루의 식이섬유 함량 및 보수력을 분석하였다. 주사전자현미경을 이용하여 가루와 전분의 형태를 관찰하였다. 유색미 전분의 청가 및 아밀로오스 함량을 측정하였고, 가루와 전분의 물결합 능력, 팽윤력과 용해도를 조사하였으며, RVA에 의하여 호화특성을 조사하였다. 유색미 가루의 일반성분은 수분 13.5%, 조단백질 9.1%, 조지방 2.2%, 회분 1.4%, 조섬유 1.3%이었고, 전분의 경우는 수분 13.6%, 조단백질 0.45%, 조지방 0.11%. 회분 0.12%이었다. 백미나 현미에 비하여 단백질의 함량이 매우 높았으며. 조지방과 회분, 조섬유의 함량은 백미에 비하여는 휠씬 높았고, 현미와는 비숫한 수준이었다. 유색미의 식이섬유 함량은 불용성 식이섬유가 3.3% 수용성 식이섬유 2.4%로 총 7.7%였다. 분리된 불용성 식이섬유의 보수력은 약 7.12(g $H_2O$/g NDF)로 매우 물자의 친화력이 큰 편이었다. 주사전자현미경에 의한 관찰결과 가루의 경우는 전분 주위에 단백질 등의 다른 성분들이 있는 것을 볼 수 있었으며, 전분은 다른 쌀 전분과 마찬가지로 불규칙한 다각형의 형태였으며, 크기는 대부분 2-5$\mu\textrm{m}$의 범위로 비교적 균일하였다. 유색미 전분의 청가는 전분이 0.11, 아밀로오스가 0.82. 아밀로펙틴이 0.07이었으며, 아밀로오스 함량은 16.8%이었다. 물결합 능력은 가루가 248%, 전분이 146%이었다. 팽화력과 용해도는 가루와 전분 모두 7$0^{\circ}C$ 이후 증가하였으며 전분이 가루보다 더 급격히 증가하였다. RVA에 의한 호화양상에서 가루와 전분의 호화온도는 각각 85.7$^{\circ}C$와 66.2$^{\circ}C$로 나타났다. 최고점도는 가루가 127.7 RVU, 전분이 243.3 RVU로 차이가 컸으나. setback 후의 점도는 176 RVU과 187.7 RVU로 큰 차이가 없었다. 호화액의 consistency는 가루와 전분이 각각 92와 94로 비슷하였다.

Purification and Characterization of Pretense from Sarcodon aspratus (Berk.) S. Ito

Lee, Jong-ho,Jung, Chung-Sung,Cho, Jae-Sun Korean Society of Food and Cookery Science 2001 한국식품조리과학회지 Vol.17 No.5

능이버섯 〔Sarcodon aspratus(Berk.) S.Ito〕으로부터 단백질 가수분해 효소를 추출하여 75%(NH$_4$)$_2$SO$_4$ 염석과 DE52 anion exchange column chromatography 와 sepharyl-S 200 column 및 Mono s column chromatography 에 의해 정제하였는데 조 효소의 특이 활성은 55.2U/mg protein으로 조효소액에 비하여 11.26배 증가하였고 수율은 49.5%로 나타났다. 정제된 효소는 전기영동을 행한 결과 단일 band를 나타내었으며 분자량은 29,300으로 추정되었다. pH의 안정성은 4$^{\circ}C$에서 48시간 보존하였을 때 pH 8.5에서 가장 안정하였고, pH 5.5~10.5까지 높은 활성을 유지하였다. 온도에 대한 안정성은 30분간 보존 한 후 활성을 검토한 결과 단백분해능은 5$0^{\circ}C$까지 비교적 처음활성을 유지하다가 6$0^{\circ}C$에서는 53%정도의 활성이 유지되었으나 그 이상의 온도에서는 급격히 실화하여 7$0^{\circ}C$에서는 완전히 실화하였다. 금속 이온에 의해서는 크게 저해를 받지 않았으나 PMSF 저해제에 대하여 저해되어 본 효소가 serine protease임을 시사하였다.

Moisture-dependent Gelation Characteristics of Nonfish Protein Affect the Surimi Gel Texture

Chung, Kang-Hyun,Lee, Chong-Min Korean Society of Food and Cookery Science 1996 한국식품조리과학회지 Vol.12 No.4

The moisture-dependent gelation characteristics of five different proteins are evaluated to understand the modification of gel strength when they are added in surimi gel. Compressive force and penetration force of protein gels gradually decreased with increase of moisture level, with showing markedly decrease at certain point of moisture level called critical moisture level. The critical moisture level for gelation of SPI-1, SPI-2, EW, WPC and LA were 79.4%, 81.6%, 91.4%, 87,8% and 84.7%, respectively. Beyond this critical level of water, protein gel matrix begins to lose its water binding and structural integrity. The mnisture that was not re tained by a protein was available to diluting the protein matrix and eventually weakened the overall gel strength. EW and MPI showed higher water retention than those of SPI, WPC and LA. The compressive force of SPI, WPC and LA-incorporated surimi gel at the varying moisture levels strongly correlated with the amount if water retained at corresponding moisture level within those protein (r=0.99).