The objective of this study was to investigate the consumption pattern of snacks-containing trans-fatty acid in adolescents living in the Kwang-ju area of Korea, and to analyze the relevance toward their eating behaviors, body composition, nutrient intakes, and consumption frequency of snacks-containing trans fatty acid. A survey questionnaire was developed in order to investigate general environmental factors, eating behavior, nutritional knowledge, and the consumption frequency of snacks-containing trans fatty acid. A total of 312 middle school students were surveyed. The collection rate was 97% and ultimately 282 cases were analyzed. Anthropometric measurements, body composition data, and nutrient intakes were also collected. The consumption frequencies for snacks-containing trans-fatty acid were negatively correlated with food behavior scores (p〈0.01) however, pocket money and snack intake frequency per day were positively correlated with consumption frequency. Also, snack consumption frequency had some correlation with the subjects' anthropometric measurements and body composition data such as total body water (p〈0.01), body protein (p〈0.01), body minerals (p〈0.01), and skeletal muscle mass (p〈0.01). Finally, the consumption frequency of snacks-containing trans fatty acid was significantly correlated with calcium intake (p〈0.05), it also showed correlations with vitamin A, retinol, β-carotene, and folic acid intake, although statistical significance was not verified.

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties ‘Sindongjin’ and high amylose rice varieties newly developed for food processing, ‘Dodamssal’ and ‘Goami4’ were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

This study was conducted to analyze the sensory profiles of commercial rice cookies and snacks in the market and to provide fundamental data on the development of rice cookies and snacks. The sensory characteristics of 10 kinds of Korean commercial rice cookies and snacks were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA) and principal component analysis (PCA), depending on their rice contents and processing methods. The rice cookies and snacks with less than 30% rice contents and that were fried were preferred, and their grainy attribute was related to the preference for them. Then 27 kinds of commercial rice cookies and snacks from three countries, Japan, the U.S.A. and China, were also evaluated and compared with those from Korea. While the Korean commercial rice cookies and snacks were sweet, grainy and crispy, those of Japan were not sweet and instead, were salty and crispy.