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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 18, Issue 4 - Dec 2005
Volume 18, Issue 3 - Sep 2005
Volume 18, Issue 2 - Jun 2005
Volume 18, Issue 1 - Mar 2005
Selecting the target year
Quality Characteristics of Sulgidduk with Tapioca Flour
Hyun Young-Hee ; Hwang Yoon-Kyung ; Lee Yoon-Shin ;
The Korean Journal of Food And Nutrition, volume 18, issue 2, 2005, Pages 103~108
This study was carried out to investigate the acceptable ratio of sulgidduk with tapioca flour. The moisture content, color difference and volume of sulgidduk with tapioca flour were measured. Texture and sensory evaluation of sulgidduk with tapioca flour were taken. The moisture content of tapioca sulgidduk showed significant difference between the added tapioca flour and control. The lightness(L) decreased significantly as concentration of tapioca flour increased. Whereas the redness(a) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The volume was decreased significantly according to increase of tapioca flour concentration. The hardness, gumminess and chewiness were increased significantly when the amount of tapioca flour was increased. In the result of sensory evaluation, tapioca sulgidduk with the addition of
tapioca flour was the most preferred with regard color, flavor, chewiness and overall preference. These results indicated that tapioca sulgidduk with the addition of
tapioca flour has the best quality.
Fermented Whey Produced by Mixed Culture of Lactobacillus acidophilus and Propionibacterium freudenreichii : Effect on Quality Properties of Bread
Yun Mi-Suk ;
The Korean Journal of Food And Nutrition, volume 18, issue 2, 2005, Pages 109~114
A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the
whey broth with
yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were
cfu/mL after 36hr and
cfu/mL after 96 hr. Consumption rate of lactose during fermentation was
. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with
whey fermented product elongated 2 day compared to control.
Study on Association between Risk of Eating Disorder and Self-Esteem on Body Image
Nam Hee-Jung ; Kim Young-Soon ;
The Korean Journal of Food And Nutrition, volume 18, issue 2, 2005, Pages 115~126
This Quantitative study was investigated to examine the relationship between self-esteem on body image and disordered eating patterns in some university students. This study used a cross-sectional study design. Total 347 students participated in this study (88 male and 259 female) among three universities. The assessment of eating disorder was conducted by Eating Attitudes Test (EAT-26), a score of >or=20 identified individuals likely have an eating disorder, including anorexia nervosa and bulimia nervosa. Ideal body weight and current body weight were completed with self-evaluation. A distorted body image was independently related to the eating problem in the Logistic regression analysis. There were stronger relationships between their EAT-26 scores and their expected weight changes and weight control behaviors. Compared with the men, women showed highly wishful to loss for current body weight. In the relationship between score of EAT-26 and BMI distance by sex, levels of eating disorder showed linearly elevated toward increased BMI distance (Ideal BMI-Current BMI) (F-value=18.794, p<0.0001) in women, but there were not significant in men (F-value=2.028, p>0.05). In estimate on state-trait anxiety inventory according to quartile of BMI distance by sex, levels of state-trait anxiety were not significant difference by degree of body dissatisfaction in all sex. In addition, higher distorted body image was significantly increased numbers of weight control method and experience of side effects in female, but there were not showed significant relation between two variables in male.
The Study of Relationship among Body Composition, Athletic Ability and Nutritional Status of Young Women
Lee Hyun-Ok ; Lee Youn-Shin ;
The Korean Journal of Food And Nutrition, volume 18, issue 2, 2005, Pages 127~134
This study was conducted to investigate the correlations among body composition, athletic ability and nutritional status according to BMI in Korean college students. The anthropometric measurements of three groups showed significant differences in weight, body fat, waist, hip, WHR, skinfold thickness(p<0.001). There were significant difference in vitamin A and niacin by their BMI(p<0.05). There were significant increase in trunk flexion(p<0.05) and maximal oxygen uptake(p<0.05) in subjects as their BMI. There were negative correlation between weight and foot balance, maximal oxygen uptake. Also, foot balance and maximal oxygen uptake were negatively related with BMI. There was a significant positive correlation between BMI and flexion(p<0.50). Grip strenth(p<0.01) and back strenth(p<0.05) were positively related with WHR. Overweight group was significantly inferior in muscular power and endurance but was better in muscular strength than the other groups. Based on this study, the further studies on obesity indice are required for health promotion among young women population.
Studies on the Characterization of Black Goat Meat and Bone Beverage Containing Honey with Red Ginseng
Young Hee-Tae ; Kim Mi-Won ; Choi Hwa-Jung ;
The Korean Journal of Food And Nutrition, volume 18, issue 2, 2005, Pages 135~139
This study was designed to investigate the characterization of black goat meat and bone beverage containing honey of red ginseng. The crude proteins and moisture contents of black goat meat were higher than those of pork and beef, but the crude lipid content of black goat meat was lower than that of those. The potassium content of black goat meat was lower than that of chicken, but similar to the pork and beef. The sodium content of black goat meat was lower than that of chicken, pork and beef. The result of the sensory evaluation of black goat meat and bone beverage added honey with red ginseng by 25 panels, was that the beverages added
honey with red ginseng were better than any other beverages. Thus, the results suggest that the black goat meat bone beverage added honey with red ginseng could be one of valuable drinks.
Effects of Silkworm Extract Powder on Plasma Lipids and Glucose in Rats
Yoon Joo-Wha ; Rhee Seong-Kap ; Lee Keun-Bo ;
The Korean Journal of Food And Nutrition, volume 18, issue 2, 2005, Pages 140~145
Changes of plasma lipids, total cholesterol and phospholipids content according to diet of silkworm extract powder were as follows. Decrease ratios of plasma lipids at 3,
treating groups were plasma lipids 5.16,
, those of total cholesterols were 1.63,
and those of phospholipids were 1.37,
, respectively. Decreasing effects of plasma triglyceride content according to diet of silkworm extract powder was higher than those of total cholesterols and phospholipids contents. Decrease of plasma glucose concentrations were
treating group than control group, respectively. These results were not proportional decrease according to treating amount. In the other hand, changes of insulin concentration of plasma, pancreas and femur were appeared the similar tendency with plasma glucose concentration. Relationship between treating amount of silkworm extract powder and insulin concentration had not positive relativity, In conclusion, treatment of silkworm extract powder about
could be expected to prevention and/or medical treatment effect of diabetic patients.
Effect of Semi-dry Red Pepper Powder on Quality of Kimchi
Bang Byung-Ho ; Seo Jeong-Sook ; Jeong Eun-Ja ;
The Korean Journal of Food And Nutrition, volume 18, issue 2, 2005, Pages 146~154
We compared two kinds of red peppers, semi-dry red popper and hot air dry red pepper, and made two kinds of Kimchies with them for this study. The semi-dry red pepper is better to maintain natural color of raw red pepper, to keep hygenity and to protect its loss of the nutrition, than the hot air dry red pepper. The results are as follows: The content of vitamin C and ASTA color value in semi-dry red pepper powder were much higher than those in hot air dry red pepper The cell numbers of total bacteria in semi-dry red pepper powder were much lower than those in hot air dry red pepper. The changes in quality of the two Kimchies were evaluated by pH, acidity, total microbes, lactic acid bacteria cells count and sensory. The patterns of changes in pH, acidity, total microbes and lactic acid bacteria cells count of two kinds of samples were the same. But in case of sensory evaluation, Kimchi made with semi-dry red powder showed best sensory scores than of all in overall acceptability.
Survey on the Satisfaction Degree for School Lunch Program of Elementary School Students in Yongin
Jang Hyeok-Rae ; Kim Hye Young L. ;
The Korean Journal of Food And Nutrition, volume 18, issue 2, 2005, Pages 155~160
The purpose of this study is to provide basic informations for satisfaction degree for school lunch program of elementary school students in Yongin city. The questionnaire for the 646 subjects of the investigation included degree of satisfaction in school lunch program, sufficiency of the amount of foods provided, time of supplied milk intake, the greatest effects on food habits after receiving school lunch program, and primary factors of effects on food preferences and food habits. More than
of the subjects were satisfied about the school lunch program(p<0.05). Female subjects felt more sufficient about the foods provided. Categories for the sufficiency of the food amount had higher ratios in lower grade subjects indicating some necessities of adjustments for the amount of food between the higher and lower grade subjects(p.0.05). About
of the subjects drank milk after the 1 st class. The greatest effect of school lunch program was to provide subjects various new foods, well-balanced diets and finishing the supplied foods up. The school lunch had good effects on the food preferences of the elementary school students indicating the importance of the program.