• Title, Summary, Keyword: candy

Search Result 124, Processing Time 0.031 seconds

Survey on Food Preference in Gyeongnam Area (경남지역을 중심으로 한 한국인의 식품 기호도에 관한 조사연구)

  • 이주희
    • Korean journal of food and cookery science
    • /
    • v.15 no.4
    • /
    • pp.338-352
    • /
    • 1999
  • This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

  • PDF

A New Spray Chrysanthemum Cultivar, 'Yellow Candy', with Vigorous, Pompon Flower Type and Yellow Petals for Cut Flowers

  • Lim, Jin Hee;Shin, Hak Ki;Park, Sang Kun;Cho, Hae Ryong;Rhee, Hye Kyung;Kim, Mi Seon;Joung, Hyang Young
    • FLOWER RESEARCH JOURNAL
    • /
    • v.19 no.3
    • /
    • pp.181-186
    • /
    • 2011
  • A new spray chrysanthemum cultivar 'Yellow Candy' was released by National Institute of Horticultural & Herbal Science (NIHHS), Rural Development Administration (RDA), in 2008. The cross was made in 2003 between 'Restone' and 'Lollipop'. Trials were conducted from 2006 to 2008 for the evaluation and selection of this cultivar, including shading cultures in summer and retarding cultures in spring. The natural flowering time of 'Yellow Candy' is late October, but year-round flowering is possible by photoperiodic control. It has pompon flower type with yellow petals and yellowish red flower center. The growth of plant is very vigorous. The diameter of flower is 4.3 cm. Number of flowers per stem and petals per flower are 8 and 184, respectively. Days to flowering under the short day treatment is about 58.5 and its vase life is 18.5 days in autumn season. 'Yellow Candy' was applied as No. 2009-177 on Feb. 18, 2009 for variety protection and the plant variety protection rights have been registered as No. 3247 on August 3, 2010 at the Korea Seed and Variety Service.

A comparative study on the correlation between Korean foods and the fractures of PFG and all ceramic crowns for posterior applications (구치용 도재소부금관과 전부도재관에 파절을 일으키는 한국음식에 관한 연구)

  • Kim, Jeong-Ho;Lee, Jai-Bong
    • The Journal of Korean Academy of Prosthodontics
    • /
    • v.47 no.2
    • /
    • pp.156-163
    • /
    • 2009
  • Statement of problem: Recently, there have been increased esthetic needs for posterior dental restorations. The failure of posterior dental ceramic restoration are possible not only by the characters of the component materials but also by the type of food. Purpose: The research aim was to compare the in vitro fracture resistance of simulated first molar crowns fabricated using 4 dental ceramic systems, full-porcelain-occlusal-surfaced PFG, half-porcelain-occlusal-surfaced PFG, Empress 2, Ice Zirkon and selected Korean foods. Material and methods: Eighty axisymmetric crowns of each system were fabricated to fit a preparation with 1.5- to 2.0-mm occlusal reduction. The center of the occlusal surface on each of 15 specimens per ceramic system was axially loaded to fracture in a Instron 4465, and the maximum load(N) was recorded. Afterwards, selected Korean foods specimens(boiled crab, boiled chicken with bone, boiled beef rib, dried squid, dried anchovy, round candy, walnut shell) were prepared. 15 specimens per each food were placed under the Instron and the maximum fracture loads for them were recorded. The 95% confidence intervals of the characteristic failure load were compared between dental ceramic systems and Korean foods. Afterwards, on the basis of previous results, 14Hz cyclic load was applied on the 4 systems of dental ceramic restorations in MTS. The reults were analyzed by analysis of variance and Post Hoc tests. Results: 95% confidence intervals for mean of fracture load 1. full porcelain occlusal surfaced PFG Crown: 2599.3 to 2809.1 N 2. half porcelain occlusal surfaced PFG Crown: 3689.4 to 3819.8 N 3. Ice Zirkon Crown: 1501.2 to 1867.9 N 4. Empress 2 Crown: 803.2 to 1188.5 N 5. boiled crab: 294.1 to 367.9 N 6. boiled chicken with bone: 357.1 to 408.6 N 7. boiled beef rib: 4077.7 to 4356.0 N 8. dried squid: 147.5 to 190.5 N 9. dried anchovy: 35.6 to 46.5 N 10. round candy: 1900.5 to 2615.8 N 11. walnut shell: 85.7 to 373.1 N under cyclic load(14Hz) in MTS, fracture load and masticatory cycles are: 1. full porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 4796.8-9321.2 cycles under 2224.8 N(round candy)load, no fracture under smaller loads. 2. half porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 881705.1-1143565.7 cycles under 2224.8 N(round candy). no fracture under smaller loads. 3. Ice Zirkon Crown fractured at 95% confidence intervlas of 979993.0-1145773.4 cycles under 382.9 N(boiled chicken with bone). no fracture under smaller loads. 4. Empress 2 Crown fractured at 95% confidence intervals of 564.1-954.7 cycles under 382.9 N(boiled chicken with bone). no fracture under smaller loads. Conclusion: There was a significant difference in fracture resistance between experimental groups. Under single load, Korean foods than can cause fracture to the dental ceramic restorations are boiled beef rib and round candy. Even if there is no fracture under single load, cyclic dynamic load can fracture dental posterior ceramic crowns. Experimental data with 14 Hz dynamic cyclic load are obtained as follows. 1. PFG crown(full porcelain occlusion) was failed after mean 0.03 years under fracture load for round candy(2224.8 N). 2. PFG crown(half porcelain occlusion) was failed after mean 4.1 years under fracture load for round candy(2224.8 N). 3. Ice Zirkon crown was failed after mean 4.3 years under fracture load for boiled chicken with bone(382.9 N). 4. Empress 2 crown was failed after mean 0.003 years under fracture load for boiled chicken with bone(382.9 N).

Identification of Aroma-Active Compounds in Korean Salt-Fermentaed Fishes by Aroma Extract Dilution Analysis 1. Aroma-Active Components in Salt-Fermented Anchovy on the Market (AEDA법에 의한 한국산 젓갈류의 Aroma-Active 성분의 구명 1. 시판 멸치젓의 Aroma-Active 성분)

  • Cha, Yong-Jun;Kim, Hun;Jang, Sung-Min;Park, Jee-Young
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.28 no.2
    • /
    • pp.312-318
    • /
    • 1999
  • Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

  • PDF

Studies on the Rheological Properties of Sugar Derivative Sweeteners (대체감미료 당유도체의 유변성에 관한 연구)

  • Lee, Cherl-Ho;Park, Choon-Sang;Han, Bok-Jin;Kim, Bong-Chan;Jang, Ji-Hyang
    • Korean Journal of Food Science and Technology
    • /
    • v.22 no.7
    • /
    • pp.852-857
    • /
    • 1990
  • The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

  • PDF

A Study on the Masticatory Efficiency after Treament for Temporomandibular Disorders (측두하악장애 치료후 저작능률에 관한 연구)

  • Nam, Cheon-Woo;Han, Kyung-Soo
    • Journal of Oral Medicine and Pain
    • /
    • v.24 no.4
    • /
    • pp.439-453
    • /
    • 1999
  • This study was performed to investigate the masicatory efficiency in patients with temporomandibular disorders (TMDs), especially internal derangement of temporomandibular (TM) joint. For this study, 26 patients after treatment and 33 dental students who had no signs and symptoms of TMDs were selected as the patients group and as the normal group, respectively. Mean treatment duration of the patients was. 5.1 months. Verbal rating scale(VRS) and Visual analogue scale(VAS) were used for recording of subjective symptoms. Treatment index (VAS Ti) derived from VAS was calculated for evaluation of treatment progress and clinical examination was also performed for objective symptoms. BioEGN(Bioresearch Inc., Milwaukee, USA) was used for observation chewing movement pattern on peanut, caramel candy, and gum chewing. Chewing time in second and symptoms after chewing were recorded, and pattern of chewing stroke between in affected side and in contralateral side or between in right in left side were compared, and especially, gum chewing pattern between before and after treatment were also compared in the patients group. The data obtained were analysed by SPSS windows program and the results of this study were as follows : 1. Subjective symptoms evaluated by VAS showed no difference between the two groups, but those by VRS showed slight difference for TM joint pain, head not neck symptoms, and chewing ability. 2. There were no difference at the level of subjective symptoms between the subgroups divided by treatment duration of five months in the patients group. However, value of VAS Ti of pain was higher in subgroup of long treatment duration than that of subgroup of short treatment duration. 3. There were no difference in chewing time for peanut or caramel candy between the two groups, but on caramel candy chewing, the patients group complained slight discomfort after swallowing. Chewing velocity and range of motion on gum chewing after treatment in the patients group showed significant difference and greatly improved compared to those to before treatment, and which were not differ from those of normal subjects. In conclusion, treatment of temporomandibular disorders about for five months would greatly improve chewing ability and movement pattern in most of the patients with TMDs.

  • PDF

Evaluation of Red Pigment of Cockscomb Flower in Model Food Systems as a Natural Food Colorant (모델식품을 이용한 맨드라미 적색색소의 식품학적 평가)

  • Lee, Sang-Yeol;Shin, Yong-Chul;Byun, Si-Myung;Jo, Jae-Sun;Cho, Sook-Ja
    • Korean Journal of Food Science and Technology
    • /
    • v.18 no.5
    • /
    • pp.389-392
    • /
    • 1986
  • To evaluate a pigment of the flower of cockscomb, Cclosia critata. as a natural food colorant, jelly-po, candy and sherbet were chosen as model foods and colorized to red with the pigment of the flower. Color changes were evaluated by analyses with Hunter color difference colorimeter. Lovibond tintometer and UV-visible spectrophotometer. Also sensory evaluation was carried out. The results obtained indicated that the red pigment of the flower had a good potential as food colorant, when it is utilized under the certain limited conditions: low water activity such as candy or low temperature. Data obtained indicated good correlation between instrumental analyses and sensory evaluation as well.

  • PDF

Studies on the Browning Reaction of Sugar Derivative Sweeteners (당유도체 감미료의 갈색화반응에 관한 연구)

  • Lee, Cherl-Ho;Han, Bok-Jin;Kim, Na-Young;Lim, Jae-Kak;Kim, Bong-Chan
    • Korean Journal of Food Science and Technology
    • /
    • v.23 no.1
    • /
    • pp.52-56
    • /
    • 1991
  • The browning reaction of sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), sorbitol and maltitol, and their effect on the appearance of jam and candy were investigated. The spectrophotometrie scanning of the absorbance between 230 nm and 700 nm could demonstrate the heat induced browning of the sugar derivatives. Fructo-oligosaccharide and HMS showed sharp increase in absorbance at 270-330 nm range by heating at $100{\sim}120^{\circ}C$ for 1 hr but sorbitol and maltitol did not show the increase in absorbance. When the pH was lowered red from neutral to 2.0, the absorbance of HMS and sucrose increased sharply, showing that these substances are relatively unstable in acidic heating compared to fructo-oligosaccharide. The addition of glycine enhanced the browing reaction of fructo-oligosaccharide and HMS, whereas little change was observed with sucrose, sorbitol and maltitol. These browning characterisitcs of sugar derivatives were reflected to the color development of apple jam and candy where they were used. Both fructo-oligosaccharide and HMS increased the yellowness of these products, while sugar alcohols reduced the yellowness compared to sugar.

  • PDF

The Study of 3-year-old Infants' Emotional Regulation Strategies in Frustrating Situations and Their Mothers' Responsive Strategies (좌절 상황에서 3세 유아가 사용하는 정서조절 전략과 어머니의 반응 전략)

  • Yun, Kyem Suk;Lee, Jin Suk
    • Korean Journal of Childcare and Education
    • /
    • v.10 no.2
    • /
    • pp.93-110
    • /
    • 2014
  • The purpose of this study was to examine the use of emotional regulation strategies of 3-year-old infants in frustrating situations and the correlation between infants' emotional strategies and their mothers' responsive strategies. In the current study, 33 dyads of infant-mother were observed in the laboratory. Stansbury and Sigman's (2000) experimental instrument was revised and complemented according to Korean culture, and it was categorized into 5 measures for infants' use of emotional regulation strategies in frustrating situations and their mothers' responsive strategies: comforting, instrumental, cognitive reappraisal, distraction, and others. As a result, infants' emotional regulation strategies and their mothers' responsive strategies were categorized as 5 such strategies. The findings of this study showed that 3-year-old infants used complex strategies including cognitive reappraisal. They used instrumental strategy most during a 'clean up' frustrating situation and distraction strategy during a 'candy given then denied' situation. There was significant correlation between infants' emotional regulation strategies and their mothers' responsive strategies.

Two Contrasting Views of Film Directors on Human Nature: A Reflection on Films by Lee Chang-Dong and Im Sang-Soo ('인간'을 바라보는 영화감독의 두 가지 시선 -이창동, 임상수 영화를 중심으로 -)