1.Epidemiology Studies on the Mites in Food.
Korean Journal of Preventive Medicine 1968;1(1):37-42
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
2.Traumatic Avulsion of Penis: A Case Report.
Doo Ryong KIM ; Joung Boo WON ; Dong Young WOO
Korean Journal of Urology 1970;11(2):75-78
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*
3.The Optimization of Muffin with the Addition Dried Sweet Pumpkin Powder.
Journal of the Korean Dietetic Association 2007;13(4):368-378
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
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Butter
;
Cucurbita*
;
Flour
;
Hardness
;
Humans
;
Triticum
4.Optimizing Production Conditions of Germinated Brown Rice Cookie Prepared with Beet Powder.
Journal of the Korean Dietetic Association 2010;16(4):332-340
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
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Butter
;
Flour
;
Hardness
;
Light
;
Triticum
5.The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie.
Sun Hee HONG ; Mijeong KIM ; Minji WOO ; Jeong Sook NOH ; JaeHwan LEE ; Lana CHUNG ; Yeong Ok SONG
Nutrition Research and Practice 2016;10(6):590-596
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
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Cross-Over Studies*
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Female
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Flour
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Humans
;
Plasma*
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Snacks
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Triticum
6.The Effect of Collagen Supplementation from Pork Skin on Serum Collagen, Serum Sex Steroid Hormone, Serum Lipid and Skin Crack in Korean Middle-aged Women.
Korean Journal of Community Nutrition 2008;13(6):912-921
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
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Estradiol
;
Estriol
;
Estrogens
;
Female
;
Flour
;
Humans
;
Progesterone
;
Skin
7.Optimization of Brown Rice Cookies using Purple Sweet Potato.
Journal of the Korean Dietetic Association 2010;16(4):341-352
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
8.Successful wheat-specific oral immunotherapy in highly sensitive individuals with a novel multirush/maintenance regimen
Punchama PACHARN ; Nunthana SIRIPIPATTANAMONGKOL ; Jittima VESKITKUL ; Orathai JIRAPONGSANANURUK ; Nualanong VISITSUNTHORN ; Pakit VICHYANOND
Asia Pacific Allergy 2014;4(3):180-183
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
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Desensitization, Immunologic
;
Flour
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Humans
;
Immunotherapy
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Triticum
;
Wheat Hypersensitivity
9.Development of morning bread fortified citrus peels powders and its evaluation of biological activity by human trial.
Ha Neul LEE ; Tae Sun PARK ; Ok Kyeong YU ; Moon Sun BYUN ; Youn Soo CHA
Journal of Nutrition and Health 2016;49(3):144-152
PURPOSE: This study was conducted in order to develop morning bread using powdered citrus peels and to examine the effect of its several biological activities for 12 weeks in overweight adults (BMI ≧ 23) living in dormitories of Chonbuk National University. METHODS: Control bread was prepared using the same formula except for replacing the wheat flour with 3% citrus peel powder. Subjects were classified according to two groups: Intake group of 3% citrus peel powder fortified morning bread (n = 30) and general morning bread (n = 30). RESULTS: The results of our study showed no significant effects of citrus peel powdered morning bread on anthropometric indices and biochemical characteristics among overweight adults. Despite the slight reduction in total-cholesterol, LDL-cholesterol, GOT, and GPT (p < 0.05), no significant differences in changes of these values were observed between the two groups. CONCLUSION: The short duration of our intervention might have resulted in the lack of any significant effect. Therefore, conduct of further studies with longer duration is warranted in order that the results from this study can be utilized as a basis for the development of food products with citrus peel powder.
Adult
;
Bread*
;
Breakfast
;
Citrus*
;
Coronary Artery Disease
;
Flour
;
Humans*
;
Jeollabuk-do
;
Overweight
;
Powders*
;
Triticum
10.Food ( wheat flour ) dependent exerclse - induced anaphylaxis in asthmatics : related with the amont of wheat flour and exercise.
Mi Kyung KIM ; Kyung Soo LEE ; Mi Sung KIM
Journal of Asthma, Allergy and Clinical Immunology 1999;19(5):724-729
A 25-year-old male with asthma suffered from generalized urticaria, angioedema and syncope associated with exercise after ingestion of food made with wheat flour. Skin prick test with bread showed strong positive reaction(++++), but with wheat flour, a weak positive(+). Challenge test with wheat flour, and food made with wheat flour, without or with exercise, were done several times. Exercise such as 25 min of running on treadmill following 30 min after 50 grams of bread or 50 grams of hot pepper-stuffed rice cake only showed positive reaction such as generalized urticaria, angioedema and hypotension, but not with 15 grams of bread or 15 grams of hot pepper-stuffed rice cake. Ingestion of bread in such high amounts as 15 grams alone did not trigger reaction, not even with is min of exercise. This is the first clear case of food dependent exercise induced anaphylaxis (FDEIA) in which the allergic reaction depended on both the amount of food ingested and the amount of exercise was clarified.
Adult
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Anaphylaxis*
;
Angioedema
;
Asthma
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Bread
;
Eating
;
Flour*
;
Humans
;
Hypersensitivity
;
Hypotension
;
Male
;
Running
;
Skin
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Syncope
;
Triticum*
;
Urticaria