Evaluation of the Quality on Confectionary
2005
Park, G.Y. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Hong, C.K. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Cho, S.A. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Choi, Y.H. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Shin, Y. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Han, S.U. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Chough, N.J. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea)
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.
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