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아침식사 여부에 따른 쌀음식 섭취 형태 및 선택 : 경기지역 아침출근자를 중심으로
최미용,박동연,이승교 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.4
Carbohydrate intake is decreasing along with the reduction of rice consumption among the Korean population. There is an increasing trend of diet-related degenerative diseases with the increased consumption of animal food, and therefore, the increase of animal food intake can be considered as one of causes of the diet-related disease. The objective of this study is to investigate the differences in rice preference and breakfast patterns between the subjects have breakfast regularly and those skipping it. One thousand participants were selected by the stratified sample method from the primary, middle, high school and college, and company workers from 24 cities of Kyeonggi-do. The interviewing procedure was carried by regional home extension workers. Approximately half participants (49.9%) were under the age of 20. Although 86% of the subjects considered eating breakfast good for health. only 46.4% of the subjects had breakfast regularly (HB). The rest of them skipped breakfast (SB) more than twice a week. The proportion of subjects having no breakfast were 9.3% of male and 12.2% of female subjects. The main reason for not having breakfast was due to the limited time. for their breakfast 85% of the HB ate boiled rice with the side dishes. More subjects in SB (27.8%) preferred the boiled rice with various grains for breakfast than those of HB (21.8%). The subjects in HB (65.5%) preferred boiled plein rice more than those of SB (56.9%). In cases they must have breakfast, 47.7% of the subjects wanted rice with the side dishes, 24.2% preferred rice ball or rice roll with laver, 10.5% preferred a rice beverage. More subjects in HB (59.8%) wanted rice with side dishes than those in SB (36.9%). It was found out that selecting rice at the breakfast is still the main choice. Diverse ready-to-eat rice menus have to be developed to increase the rice consumption, specially to increase breakfast eating frequencies of SB through saving time and effort.
유화제와 효소 첨가가 설기떡의 저장 중 품질특성에 미치는 영향
최미용,조정순,장윤희 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3
This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samples were divided into two groups, the emulsifier-enzyme added group and the control, and stored for 4 days at 20℃. Moisture content was measured by the air oven method; the Hunter's color values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.