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KMID : 0881720050200030179
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Journal of Food Hygiene and Safety
2005 Volume.20 No. 3 p.179 ~ p.184
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Evaluation of the Quality on Confectionary
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박건용:Park Geon-Yong
홍채규:Hong Chae-Kyu/조성애:Cho Sung-Ae/최영희:Choi Young-Hee/신영:Shin Young/한상운:Han Sang-Un/조남준:Chough Nam-Joon
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Abstract
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This study was carried out to evaluate the quality of confectioneries among processed foods. Total samples were 3,716, and violative samples among them were 36. The snacks in confectioneries showed violative rate of 1.0%, and the traditional snack in snacks showed 8.4%. Violative items were acid value and peroxide value for the most part, so the fried snacks need to control the management hygienically. The nutrition ingredients were measured far carbohydrates, protein, fats, sodium and calories in bread. Indication values at packing were not suited to 18 of 20 breads on the indication criterion of ingredient. And nutrition ingredients were not indicated to breads of some company nevertheless be sure to indicated. The processed food should be managed thorough with regard indicated nutrition ingredient.
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KEYWORD
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fried snack, traditional snack, nutrition ingredient, indication criterion
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