This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44~45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

The purpose of this dissertation is to analyze the factors which university students feel as stress in their daily life and the correlation between these and their eating habits. The subject are students enrolled at 'H' university in Asan. There are 801 students who response for this research. We surveyed and analyzed the correlation between the life stress and eating habit of university students. It is analyzed that the objects suffered stress most by 'schooling' and 'job complication.' Surveying the general eating habit of university students, it is found that they do not eat meal regularly, i.e., 'average meals (40.9%)' and 'irregular meal(35.2%).' No significant difference was observed in the regularity of meals between sexes. When it comes to overeating or voracity, male students answered 'sometimes(77.6%)' or 'often(22.5%)', but female students answered 'sometimes(66.2%)' or 'often(28.2%)', which means that female students are more frequent in overeating or voracity. The frequency of eating snack is more than once a day 60.1% in female students and 47.3% in male students, which shows that the rate of female students is much higher than that of male students. Surveying the correlation between stress that male and female university students suffer and the regular meal, we found that both of them tend to eat meal irregularly if they are stressed. Comparing the stress for its factor, male students eat meal irregularly if they are stressed by 'schooling' and female students eat meal irregularly if they are stressed by 'figure.' Checking the correlation between stress and time spent for meal, it is found that while male students eat meal in a hurry when they are stressed by 'job affair', female students do so when they are stressed by 'home economy. Analyzing the correlation between frequency of snack and stress, both male and female tend to eat snack more frequently when they are stressed more. In general, males like the oily food more than male, but when students get stresses, females want to eat oily food than male. Analyzing the correlation between stress and preferential menu, males like green vegetables, sea food in the life get less stresses than others Females like a menu of meat get higher stress than others.