Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice 솔잎착즙액을 첨가한 설기떡의 가열조리에 따른 항산화 및항유전독성 효능 검증
이현정 Hyun Jung Lee , 김소윤 So Yun Kim , 박재희 Jae Hee Park , 김래영 Rae Young Kim , 정현숙 , 박은주 Eun Ju Park
Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice 솔잎착즙액을 첨가한 설기떡의 가열조리에 따른 항산화 및항유전독성 효능 검증
이현정 Hyun Jung Lee , 김소윤 So Yun Kim , 박재희 Jae Hee Park , 김래영 Rae Young Kim , 정현숙 , 박은주 Eun Ju Park
DOI:10.9724/kfcs.2013.29.5.453
Abstract
Recently, two formulas of sulgidduk added to pine needle juice (PNJ) with various physiological activities were developed for metabolic syndrome patients in our lab. According to previous studies, cooking may alter antioxidant properties by initiating destruction, release or transformation of antioxidant compounds contained in food. Therefore, the aim of this study was to compare the antioxidant activities and antigenotixic effects of sulgidduk with/without PNJ and to note changes in these activities after cooking. The ingredients of sulgidduk was added on the basis of 100% rice flour as follows: conventional sulgidduk (S): 1.5% salt, 30.0% sugar; PNJ added to sulgidduk A (PS-A): 1.4%salt, 30.0% sugar, and 1.0% PNJ; PNJ added to sulgidduk B (PS-B): 1.5% salt, 21.4% sugar, and 1.4% PNJ. Ethanol and water extracts of sulgidduk were analyzed for the total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total radical-trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and antigenotoxic effect by comet assay. The ethanol extracts PS-A and PS-B showed higher TPC and antioxidant activities (DPPH RSA, TRAP, and ORAC) than did the S ethanol extract before cooking. The more PNJ was added, the higher TPC and anitoxidant activities were observed in sulgidduk (PS-A
Key Words
pine needle juice, sulgidduk, antioxidant activity, antigenotoxic activity
Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea and American 국내인과 미국인 대상 기호도 조사를 통한 불고기의 표준 레시피 설정에 관한 연구
김은미 Eun Mi Kim , 서상희 Sang Hee Seo , 곽창근 Chang Keun Kwock , 이은정 Eun Jung Lee , 위승희 Seug Hee Wie
Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea and American 국내인과 미국인 대상 기호도 조사를 통한 불고기의 표준 레시피 설정에 관한 연구
김은미 Eun Mi Kim , 서상희 Sang Hee Seo , 곽창근 Chang Keun Kwock , 이은정 Eun Jung Lee , 위승희 Seug Hee Wie
DOI:10.9725/kfcs.2013.29.5.463
Abstract
This study was conducted to establish a standard recipe for Bulgogi. For the initial result of the study, the process of establishing standard quality indicators was presented based on surveys with regard to the preferences of the Korean people, American residing in Korea and Americans in USA. A basic recipe was selected based on the preference test. Then additional surveys targeting groups of Korean people,American residents in Korea and Americans were conducted after resetting the contents of soy sauce, sugar, spring onion + garlic of the basic recipe. As a result, differences in preferred seasoning contents between the groups were found. Eventually, the decision for the final recipe of the on-the-spot market search was made.
Key Words
Bulgogi, Preference, American, Standard recipe
Effects of Tapioca Starches on Quality Characteristics of Rice Cookies 타피오카전분의 첨가가 쌀쿠키의 품질특성에 미치는 영향
The effects of tapioca starch (TS) and tapioca modified starch (TMS) as additives on the quality characteristics of rice cookies were investigated in this study. The amounts of TS and TMS replaced were 5, 10 and 15%(w/w) based on 100 g of rice flour. At the result of rapid viscosity analyser (RVA) properties of rice flour added with starches, peak, trough, and final viscosity of rice flour added with TMS decreased significantly(p<0.05). Hardness of dough and cookies as measured by Texture analyzer (TA) significantly decreased upon addition of TMS, and hardness of cookies significantly decreased upon addition of TS, hardness of cookies TMS lower than TS. L value of dough and cookies increased upon addition of TMS, whereas a value decreased upon addition of TMS. Spreadability of cookies increased upon addition of TMS, 10% TMS is the highest. Bulk density of dough decreased upon addition of TMS, bulk density of cookies decreased upon addition of TS and TMS, and bulk density of TMS cookie lower than TS cookie. In sensory evaluation, 10% TS added rice cookies showed the highest score in overall acceptability, hardness, brittleness, color, softness, taste and flavor, and 15% TS added rice cookies showed the highest score in appearance. And 15% TMS added rice cookies showed the highest score in overall acceptability, taste, brittleness, flavor, and 10% TMS added rice cookies showed the highest score in hardness, flavor, taste and color. It is indicated that the quality characteristics and sensory characteristics of the rice cookie can be improved by adding TS and TMS.
Changes in the Quality Characteristics of Sulgidduk by the Addition of Persimmon Peel 감 과피를 첨가한 설기떡의 품질특성 변화
신동선 Dong Sun Shin , 김경미 Kyung Mi Kim , 한서영 Seo Young Han , 한귀정 Gwi Jung Han
DOI:10.9724/kfcs.2013.29.5.479
Abstract
This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and 5.7 °Brix of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.
Developing descriptive analysis protocol for gochujang: establishing optimal palate cleanser 고추장 묘사분석을 위한 프로토콜 개발: 입가심물질 중심으로
이은혜 Eun Hye Lee , 정서전 Seo Jin Chung , 유선미 Seon Mi Yu , 한귀정 Gwi Jung Han
DOI:10.9724/kfcs.2013.29.5.489
Abstract
This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water,water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significantly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber were used. Overall, warm water with cucumber or cracker were shown to be the most effective cleansers.
Key Words
Gochujang, Palate cleansers, Descriptive analysis
Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa)Fruit Powder during Storage 천년초 열매분말을 첨가한 설기떡의 저장 중 품질변화
장스연 Seung Youn Jan , 김명희 Myubf Gee Jun , 홍금주 Geum Ju Hong
Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa)Fruit Powder during Storage 천년초 열매분말을 첨가한 설기떡의 저장 중 품질변화
장스연 Seung Youn Jan , 김명희 Myubf Gee Jun , 홍금주 Geum Ju Hong
DOI:10.9724/kfcs.2013.29.5.501
Abstract
This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L)and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.
Key Words
Cheonnyuncho fruit powder, Sulgidduk, storage, hunter`s color value, texture profile analysis
A Survey on the Dietary Life Status of Group Home Children and Adolescents in Seoul Region 서울 지역 그룹홈 아동과 청소년의 식생활 실태 조사
A Survey on the Dietary Life Status of Group Home Children and Adolescents in Seoul Region 서울 지역 그룹홈 아동과 청소년의 식생활 실태 조사
최경은 Kyung Eun Choi , 심기현 Ki Hyeon Sim
DOI:10.9724/kfcs.2013.29.5.511
Abstract
This research involved a survey on the dietary patterns of children and adolescents living in group homes, to find out their wrong eating habits and to devise measures for correcting their problems. The BMIs of the subject children and adolescents in group homes were measured, and the result showed that although many of them appeared to have normal weights, about 42.2% were actually underweight. Most of them had meals regularly, three times a day at fixed times. However, half of them frequently skipped breakfast because of the lack of time in the morning. In addition, more than half of them had the habit of having imbalanced diets, especially with low vegetable intake. The score for their satisfaction toward meals at group homes were highest (3.97) with the taste of food, while it was relatively lower (3.61)with the variety of food than with the other items. The average score for their snack intake was 3.47, showing that the majority of them had the habit of eating snacks, while the largest portion (26.0%) of them preferred bread and cookies. According to the result of the analysis on their food intake, overall calorie intake was about 82~96% of estimated energy requirements, while that of the male subjects aged 12 or older was about 82% of the standard energy requirements. Their overall intake of calcium and potassium was lower than recommended nutrition intake, but sodium intake was higher than 3 times recommended intake. Especially, in addition to calcium and potassium, the male subjects aged 15 or older showed low intake of dietary fiber, iron, zinc, riboflavin, niacin, vitamin C and folate also; whereas the female subjects aged 15 or older showed low intake of iron, zinc, riboflavin and folate also. Taken together, it was concluded that government level of dietary life~related support and management would be necessary for the healthy growth and development of children and adolescents in group homes.
Key Words
group home, dietary habit, meal skipping, imbalanced diet, food intake
Quality Analysis for Recycle of the Drained Soybean Boiling Water Discarded in the Mass Production of Fermented Soy Foods 장류식품 대량제조시 폐기되는 콩 삶은 물의 재활용을 위한 품질특성 분석
Quality Analysis for Recycle of the Drained Soybean Boiling Water Discarded in the Mass Production of Fermented Soy Foods 장류식품 대량제조시 폐기되는 콩 삶은 물의 재활용을 위한 품질특성 분석
송효남 Hyo Nam Song
DOI:10.9724/kfcs.2013.29.5.525
Abstract
Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter`s color values revealed the increase of redness(a value)and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest EC50 value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.
The Influence of Tangible Clues of Raw-fish Restaurants on Consumers` Emotional Responses & Repurchasing Behavior in East-northern Area of Kangwon-Province 강원도 영동권 지역 생선회 전문점의 유형적 근거가고객의 감정반응과 재구매 행동에 미치는 영향
The Influence of Tangible Clues of Raw-fish Restaurants on Consumers` Emotional Responses & Repurchasing Behavior in East-northern Area of Kangwon-Province 강원도 영동권 지역 생선회 전문점의 유형적 근거가고객의 감정반응과 재구매 행동에 미치는 영향
윤태환 Tae Hwan Yoon
DOI:10.9724/kfcs.2013.29.5.533
Abstract
he purpose of this article was to study the influence of tangible clues of raw-fish restaurants on consumers` emotional responses and repurchasing behavior in eastern area of Kangwon-province. In this study frequency analysis, reliability analysis, factor analysis and path analysis(SEM) were applied to analyze the data. Through path analysis tangible clues` performances had generally significant influences upon consumers` emotional responses to buy products of raw-fish restaurants. According to the results, exterior facility had positive influence on pleasure(p<0.001) and arousal(p<0.01). Interior facility had positive influence on pleasure(p<0.001) and arousal(p<0.001), but negative on dominance(p<0.01). And the others had positive influence on pleasure(p<0.05). Press copy had positive influence on pleasure(p<0.001) and arousal(p<0.001). And Pleasure and arousal had positive influence on repurchasing behavior(p<0.001). But Dominance didn`t have significant influence on repurchasing behavior. As a result, we studied that the tangible clues was an effective marketing tactic to maintain and increase consumers` positive emotional reponses to repurchase at restaurants. Therefore it is finally needed that dining-out corporations manage tangible clues in a customer-maintaining without additional costs, and especially to use mixing tangible clues each other in some suitable condition.
Analysis of Free Sugar` and Free Amino Acid from Gochujang Produced from Korean Small Farms 소규모 농가 생산 전통고추장과 시판 고추장의 맛성분에 관한 연구 -유리당과 유리아미노산을 중심으로-
손성해 Seong Hye Son , 홍여주 Yeo Joo Hong , 한귀정 Gwi Jung Han , 유선미 Sun Mi Yu , 유승석 Seung Seok Yoo
DOI:10.9724/kfcs.2013.29.5.543
Abstract
This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His,Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.
Key Words
free sugar, free amino acid, taste component, traditional Gochujang, small farms, analysis
Selection Attributes of Korean Restaurants Based on the Level of Involvement Using Conjoint Analysis 컨조인트 분석을 이용한 관여도에 따른 한식당 선택 속성
Selection Attributes of Korean Restaurants Based on the Level of Involvement Using Conjoint Analysis 컨조인트 분석을 이용한 관여도에 따른 한식당 선택 속성
정상영 Sang Young Jung , 정라나 La Na Chung
DOI:10.9724/kfcs.2013.29.5.553
Abstract
The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky`s Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment , in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer`s involvement level, focusing on their main selection criteria when choosing a Korean restaurant.
Key Words
Involvement, Korean restaurant, Selection Attributes, Conjoint Analysis
Food Intake and Preference for Breakfast of Middle School Students in Incheon 인천 일부지역 중학생의 아침식사 식품 섭취 실태 및 선호도
이은옥 Eun Ok Lee , 이은희 Eun Hee Lee , 최은옥 Eun Ok Choe
Food Intake and Preference for Breakfast of Middle School Students in Incheon 인천 일부지역 중학생의 아침식사 식품 섭취 실태 및 선호도
이은옥 Eun Ok Lee , 이은희 Eun Hee Lee , 최은옥 Eun Ok Choe
DOI:10.9724/kfcs.2013.29.5.563
Abstract
This study surveyed food intake and preferences for breakfast among 167 male and 152 female middle school students in Incheon. Most students were in a normal range with respect to body mass index (BMI; 18~22.9). Most of the students spent 10～20 minutes to finish their breakfast, and female students skipped breakfast more frequently than male students, with major reasons of not being able to spend enough time for breakfast and low appetite. Steamed rice(bap) was the most frequently consumed food for breakfast. Students ate vegetables and fruits for breakfast the most frequently, followed by milk and milk products, meat, fish, egg and beans, and cereals. The most frequently consumed food among protein sources was eggs. Male students had foods except vegetables and fruits more frequently than female students for their breakfast. Female students were more highly aware of the importance of breakfast on their health than male students. Preference on different food groups was significantly higher in male students than female students except vegetable salad and fruit juices. The results suggest that breakfast skipping of middle school students can be reduced by aggressively reflecting food preferences of the students to breakfast menu and appropriate nutritional education for students and their mothers.
Key Words
middle school students, breakfast, food preference, food intake
Physiological Activities of Leaf and Twig Extracts from Lindera obtusiloba Blume 생강나무 잎 및 가지 추출물의 생리활성
Physiological Activities of Leaf and Twig Extracts from Lindera obtusiloba Blume 생강나무 잎 및 가지 추출물의 생리활성
홍주헌 Joo Heon Hong
DOI:10.9724/kfcs.2013.29.5.573
Abstract
We investigated the physiological activities of extracts from Lindera obtusiloba Blume leaf and twig (LLW: water extract from Lindera obtusiloba Blume leaf, LLE: 50% ethanol extract from Lindera obtusiloba Blume leaf, LTW: water extract from Lindera obtusiloba Blume twig,LTE: 50% ethanol extract from Lindera obtusiloba Blume twig). Total polyphenol and total flavonoid contents of LTE were 445.38 mg/g and 302.09 mg/g, respectively. The electron donating ability (95.38%) of LTE was higher than that of the LLE (93.76%), LTW (88.09%), and LLW (82.06%). The oxygen radical absorbance capacity of extracts were improved with 50% ethanol condition, rather than hot water. Superoxide radical scavenging activity and FRAP activity of the extracts were improved with an increase of treatment concentration. All the extracts (1,000μg/mL) stimulated a production of nitric oxide (NO) in macrophage RAW264.7 cells. In particular, the NO stimulating activity of LTE was superior to that of LLE, LTW, and LLW. The antitumor activity of LTE (500 μg/mL) in A549, HeLa and SNU719 was 55.63%, 83.87% and 68.11%, respectively. The UVB-induced MMP-1 production in HS68 cells was suppressed by the treatment of LTE (88.28%), LLE (83.96%),LTW (80.59%) and LLW (76.08%).
Antioxidant activity and quality characteristics of black sesame gruel added with glutinous rice, glutinous brown rice and, glutinous black rice powder 찹쌀, 찹쌀현미, 찰흑미 가루를 첨가한 흑임자죽의 항산화활성 및 품질특성
Antioxidant activity and quality characteristics of black sesame gruel added with glutinous rice, glutinous brown rice and, glutinous black rice powder 찹쌀, 찹쌀현미, 찰흑미 가루를 첨가한 흑임자죽의 항산화활성 및 품질특성
박정리 Jung Lee Park
DOI:10.9724/kfcs.2013.29.5.581
Abstract
This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15minutes of treatment at 100℃ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at 100℃ roasted black sesame. With regard to lecithin`s antioxidant effects, 15 minutes of treatment at 100℃ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at 100℃ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of 100℃, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.
Key Words
Roasted black sesame, glutinous rice powder, glutinous brown rice powder, glutinous black rice powder, black sesame gruel, antioxidant activity, quality characteristics
Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice Flour 현미와 발아현미 혼합 비율을 달리한 설기의 품질 특성
김정옥 Jeong Ok Kim , 신말식 Mal Shik Shin , 노희경 Hee Kyong Ro
Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice Flour 현미와 발아현미 혼합 비율을 달리한 설기의 품질 특성
김정옥 Jeong Ok Kim , 신말식 Mal Shik Shin , 노희경 Hee Kyong Ro
DOI:10.9724/kfcs.2013.29.5.591
Abstract
This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3∼46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level,springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor,firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).
Key Words
Sulgi, brown rice flour, germinated brown rice flour, quality properties
Quality characteristics of Jelly using the Tarak, Traditional Fermented Milk 전통발효유 타락을 이용한 젤리의 품질 특성
이경연 Kyung Yeoun Lee , 이지원 Ji Won Lee , 한영숙 Young Sook Han , 윤현근 Htyung Eun Yoon , 고성희 Seong Hee Ko
Quality characteristics of Jelly using the Tarak, Traditional Fermented Milk 전통발효유 타락을 이용한 젤리의 품질 특성
이경연 Kyung Yeoun Lee , 이지원 Ji Won Lee , 한영숙 Young Sook Han , 윤현근 Htyung Eun Yoon , 고성희 Seong Hee Ko
DOI:10.9724/kfcs.2013.29.5.599
Abstract
Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.
Key Words
Tarak, traditional fermented milk, jelly, quality characteristics
Service Recovery and Behavioral Intentions in the Restaurant Industry: A Service Process Stage Perspective 레스토랑 서비스 제공 단계별 실패에 따른 서비스 회복 노력과 행동의도에 관한 연구
Service Recovery and Behavioral Intentions in the Restaurant Industry: A Service Process Stage Perspective 레스토랑 서비스 제공 단계별 실패에 따른 서비스 회복 노력과 행동의도에 관한 연구
최수지 Soo Ji Choi , 남궁영 Young Nam Kung
DOI:10.9724/kfcs.2013.29.5.605
Abstract
A multistage approach for service recovery enables restaurant managers to do the most effective recovery strategies to reduce customer dissatisfaction and lead to positive behavioral intentions. The purpose of this study was to identify the most effective service recovery strategies in terms of service stage and examine the relationship between service strategies and behavioral intentions. A total of 227 diners examined the customer perceptions to recovery strategies (tangible strategy and intangible strategy) following service failures in each of the four stages:1) reservation and parking, 2) seating and ordering, 3) meal consumption, and 4) payment and exit. The one-way ANOVA showed that intangible strategies were relatively more effective than tangible strategies regardless of service stages. Free meal or free dessert were most effective in service stage 1 and stage 2 whereas correct the failure and reperformance of service found to be the most effective service recovery strategy. Regarding the association between service recovery strategies and behavioral intentions, multiple regression analysis showed that intangible strategies influenced diners` likelihood of positive behavioral intentions whereas tangible strategies lead to diners`willingness to positive behavioral intentions only in service stage 1. The findings enable restaurant practitioners to improve service recovery activities from a service stage perspective.
Key Words
Service Process Stage, Service Failure, Intangible Recovery, Tangible Recovery, Behavioral Intention
A Study on Obesity Index and Attributes of Selecting Places to Eat Out by Food-Related Lifestyle Types -Focusing on Pusan University Students- 식생활 라이프스타일에 따른 비만도와 외식선택속성에 관한 연구 -부산지역 대학생을 중심으로-
김진희 Jin Hee Kim , 전민선 Min Sun Jeon , 박대섭 Dae Seop Park , 김수민 Soo Min Kim , 백진경 Jin Ktung Paik , 홍완수 Wan Soo Hong
A Study on Obesity Index and Attributes of Selecting Places to Eat Out by Food-Related Lifestyle Types -Focusing on Pusan University Students- 식생활 라이프스타일에 따른 비만도와 외식선택속성에 관한 연구 -부산지역 대학생을 중심으로-
김진희 Jin Hee Kim , 전민선 Min Sun Jeon , 박대섭 Dae Seop Park , 김수민 Soo Min Kim , 백진경 Jin Ktung Paik , 홍완수 Wan Soo Hong
DOI:10.9724/kfcs.2013.29.5.617
Abstract
This study, targeting the students of "K" university in Busan City area, was performed to draw the groups by food-related lifestyle types and to identify the correlation between each group`s attributes of selecting places to eat out and obesity index. The purpose of the study was achieved by means of the PASW Statistic 18.0(Predictive Analytics Software) which conducted frequency analysis, factor analysis, reliability analysis,t-test, x^2-test, non-hierarchical cluster analysis and ANOVA. It turned out that the male university students were 175.59 cm tall and weigh 69.53 kg on average. And the female university students showed their average height of 162.81 cm and weight of 53.42 kg. When examined by the body mass index(BMI), male students were composed of 1.7% of underweight, 64.6% of normal weight, 19.7% of overweight and 14.0% of obese. As for the female students, 22.9% were classified as underweight, 62.7% as normal weight, 8.5% as overweight and 5.9% as obese. The food-related lifestyle categories were divided into five factors; health seeking type, safety seeking type, mood seeking type, taste seeking type, and western food seeking type. The four attributes of selecting places to eat out included quality of food and service, price reasonableness,accessibility and atmosphere, and experience to have eaten. With regard to food-related lifestyle, the groups were named by cluster 1 [careless diet group], Cluster 2 [health oriented group], and cluster3 [careless healthcare group]. In terms of the correlation between the clusters by food-related lifestyle and their attributes of selecting places to eat out, Cluster 1 had a high mean value in experience to have eaten, Cluster 2 quality of food and service, Cluster 3 accessibility and atmosphere.
Key Words
Korean restaurant satisfaction, food-related Lifestyle, intemational visitors
