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문주윤(Juyun Mun),손은지(Eunji Son),주지형(Jihyeung Ju) 충북대학교 생활과학연구소 2023 생활과학연구논총 Vol.27 No.2
Background/Objectives: High sugar intake among Koreans is primarily attributed to beverages, including fruit and vegetable (FV) beverages. This study aimed to investigate the sugar content of commercially available FV beverages. Methods: A total of 159 FV beverages were collected between March and July 2021 and categorized based on nutritional labeling availability, mandatory labeling status, and the main ingredients. Sugar content and serving size were recorded for products with nutritional labeling, while the standardized Somogyi method was used to analyze sugar content for products without labeling. Results: Unlabeled products (N=45) had higher sugar contents (10.5 g/100 mL, 17.7 g/serving size) than labeled products (N=114, 8.1 g/100 mL, 12.8 g/serving size). The difference was pronounced for products containing FV mixture as the main ingredient (25.7 g/serving size for unlabeled products, N=20; 14.3 g/serving size for labeled products, N=58), with unlabeled FV mixture-based products exceeding 50% of the recommended daily intake (less than 50 g for 2,000kcal). Mandatorily labeled products (N=75) had higher sugar content (8.6 g/100 mL, 14.4 g/serving size) than voluntarily labeled products (N=39, 7.1 g/100 mL, 9.7 g/serving size). Fruit-based (N=30) and FV mixture-based products (N=58) contained more sugar (13.4-14.3 g/serving size) than vegetable-based products (N=26, 7.1 g/serving size). The sugar content exceeded the recommended daily intake (50 g) in more than 3.3 servings of mandatorily labeled products containing fruits or FV mixture as the main ingredient (15.1 g sugar/serving size) and in more than 4 servings of voluntarily labeled products containing FV mixture as the main ingredient (12.4 g sugar/serving size). Conclusion/Implications: The results will enhance the understanding of sugar content in FV beverages and suggest the importance of examining nutritional labeling availability, sugar content, serving size, and main ingredients during FV beverage selection, along with expanding both voluntary and mandatory nutritional labeling policies.
이경행,라소정,강슬기,문주윤,이혜진,Lee, Kyung-Haeng,Ra, So-Jung,Kang, Seul-Gi,Moon, Ju-Yun,Lee, Hye-Jin 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.1
To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance. 단백질 함량이 높은 닭가슴살을 주 원료로 하여 저작 연하가 용이한 노인식을 개발하고자 젤라틴 함량을 다르게 하여 닭가슴살 저작 연하 보조식을 제조하여 품질 특성을 측정하였다. 색도 측정 결과, 명도는 64.25~67.33, 적색도는 0.96~1.66, 황색도는 14.61~15.84 범위를 나타내었으며 젤라틴의 함량이 적을수록 명도가 증가하고 적색도와 황색도는 감소하였다. Hardness, adhesiveness, gumminess 및 chewiness 등의 조직감을 측정한 결과, 젤라틴의 함량이 증가할수록 hardness는 증가하였고, adhesiveness는 젤라틴 함량과 반비례관계인 것으로 나타났다. 제조한 제품의 유리 아미노산 측정 결과에서는 젤라틴 함량이 증가할수록 tyrosine의 함량이 감소하였고 이외의 아미노산에서는 유의적인 차이를 보이지 않았다. 젤라틴 함량을 기준으로 실시한 관능평가에서 맛, 색 및 향에서는 젤라틴 함량에 따른 유의적인 차이를 보이지 않았지만 조직감(식감)과 종합적인 기호도에서는 1.3 g의 젤라틴을 첨가하였을 때 가장 높은 기호도를 보이는 것으로 나타났다.