Authors studied on the Acaroid mite in the food, and the following results were obtained. 1) 6 species of Acaroid mite were found among twelve kinds different types of food. a. Tyrophagus dimidiatus, b. Glycyphagus destructor, c. Glycyphagus domesticus, d. Hoshikadania konoi, e. Acarus siro, f. Carphoglyphus lactis. 2) Acaroid mite were not found in the wheat flour and magalin among the twelve different kinds. 3) Acaroid mit were distributed at higher rate in the pollack(94%), cuttle fish(77%) and anchovy(50%).
Epidemiology* ; Flour ; Mites* ; Triticum

A case of the traumatic avulsion of the penis in a 18 year-old male, which was resulted by accident while working in a flour mill, is presented.
Adolescent ; Flour ; Humans ; Male ; Penis*

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.
Beta vulgaris ; Butter ; Flour ; Hardness ; Light ; Triticum

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder(X1), sugar(X2), butter(X3), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.
Aptitude ; Butter ; Cucurbita* ; Flour ; Hardness ; Humans ; Triticum

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.
Butter ; Flour ; Hardness ; Humans ; Ipomoea batatas ; Models, Theoretical ; Triticum

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3–2–3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.
Cholesterol ; Cross-Over Studies* ; Female ; Flour ; Humans ; Plasma* ; Snacks ; Triticum

This study was performed to examine if the effects of collagen supplementation from pork skin could improve the sex steroid hormone, serum lipid and skin crack in Korean middle-aged women. Middle-aged women (40-55 years) who were not diagnosed with any type of disease were included in this study and thirty subjects were randomly assigned to a control group (n = 15) or a collagen supplemented group (n = 15). The collagen supplemented group ingested collagen flour 2 g, 3 times a day for 12 weeks. We measured serum collagen, estrogen, estradiol, estriol, progesterone, total cholesterol, triglyceride, HDL-cholesterol and LDL-cholesterol concentration. The collagen supplementation group had significantly increased serum collagen (p < 0.05) compared with the control group. In addition, skin crack was improved. But, there were no differences for sex steroid hormone and lipid profile in control and collagen supplemented groups. The result of the present study demonstrated that supplementation of 6 g collagen per day for 12 weeks can give beneficial effects on skin crack reduction and serum collagen concentration.
Cholesterol ; Collagen ; Estradiol ; Estriol ; Estrogens ; Female ; Flour ; Humans ; Progesterone ; Skin

We reported a successful oral immunotherapy (OIT) in 2 children with high wheat sensitivity (4 and 14 years old boys). Oral challenges indicated eliciting doses of 300 mg, and wheat flour of 30 mg. The OIT protocol includes 5 days of build-up phase in the hospital, intervening with 2 to 5 months of home maintenance phase. Patients could tolerate 45 g, and 60 g of wheat flour per day, respectively. We have demonstrated that OIT to a large amount of wheat in extremely sensitized patients could be achieved with a stepwise multi oral/maintenance regimen.
Child ; Desensitization, Immunologic ; Flour ; Humans ; Immunotherapy ; Triticum ; Wheat Hypersensitivity

This study was designed to investigate the quality of life(QOL) In the patients with traumatic brain injury(TBI), in view of the global, psychosocial and neurobehavioral aspects of QOL. Thirty-one patients with TBI and corresponding matched controls were rated with a global measure(Quality of Life-Index, QL-Index), a psychosocial measure(Sickness Impact Profile ; SIP), and a self-rating(Head Injury Symptom Checklist: HISCL) and an objective symptom scales(Neurobehavioral Rating Scale, NRS). The results were as follows: 1) There were significant differences between the TBI and the control groups in the level of QOL measured by all scales(p<0.01). 2) On QL-Index, the decrement of QOL was 67.4+/-19.2 in TBI group, and 8.1+/-6.4 in control group. In TBI group, the severity of impairment was highest in activity(involvement in own occupation)', and the following items were 'Outlook in Life', 'Perception of own Health', 'Activities of Daily Living', and 'Support of Family and Friends' in decreasing order of severity. 3) On SIP, the degree of psychosocial dysfunction was 67.2+/-20.1 in TBI group, and 8.5 +/-6.9 in control group. In TBI group, the impairment was highest in 'Work' and the following items were 'Home Management' and 'Social Interaction', with 'Body Care and Movement' and 'Eating' the lowest. 4) On HISCL the severity of subjective symptoms of TBI patients was highest in 'Memory', and the next were 'Concentration' and 'Home sensitivity' and the lowest were 'Light sensitivity' and 'Insomnia' 5) On NRS, the severity of objective symptoms of TBI patients was highest in 'Somatic concern', 'Depressive mood', and 'Anxiety' in decreasing order. Among the flour factors of HRS, the severity of impairment was highest in Factor III (Somatic/Anxiety), and the next were Factor I(Cognition/Energy), Factor II(Metacognition), and Factor IV(Language). 6) There was significant correlation among the total scores of all the above scales in the patients with TBl(p<0.01).
Brain ; Brain Injuries* ; Checklist ; Flour ; Humans ; Quality of Life* ; Rehabilitation ; Thromboplastin ; Weights and Measures

BACKGROUND/AIMS: Gastroesophageal reflux disease (GERD) is known to be one of the contributing factors to cause epigastric soreness, which we often experience after intake of flour-based meals. The aim of this study was to evaluate gastroesophgeal reflux (GER) and its mechanism according to intake of different ingredients of meals. METHODS: We investigated the effect of meals of different ingredients on the lower esophageal sphincter (LES) pressure, the frequency of transient LES relaxation (tLESR) and GER in seven healthy volunteers. The meals used in this study were either rice cakes or flour cakes, which were isocaloric and isovolumetric. A mylohyoid electromyogram, LES pressure and esophageal pH were simultaneously recorded for 3 hours after ingestion of each meal on two different occasions. RESULTS: There was no significant difference in incidence of GER between two meals. CONCLUSION: The intake of isocaloric and isovolumetric meals of either flour or rice cake did not result in significant discrepancies in frequency of GER. The increase in the frequency of swallow- and strain-associated GER observed in the case of a flour cake may be caused by reduced LES pressure after ingestion.
Eating ; Esophageal Sphincter, Lower ; Flour* ; Gastroesophageal Reflux ; Healthy Volunteers ; Hydrogen-Ion Concentration ; Incidence ; Meals* ; Relaxation