Effect of Different Cooking Methods on Ethyl Carbamate in Soy Sauce 조리방법이 간장 내 에틸카바메이트 함량에 미치는 영향
류다연 Dayeon Ryu , 장영빈 Youngbin Jang , 이하늘 Ha Nul Lee , 고은미 Eunmi Koh
DOI:10.9724/kfcs.2017.33.2.121
Abstract
Purpose: This study measured the ethyl carbamate (EC) content in commercial and home-made soy sauce and examined the effects of cooking methods, such as boiling and pan-frying, on the EC content. Methods: A total of 20 soy sauce samples including 14 home-made and 6 commercial products were analyzed according to the AOAC official method with some modifications. To simulate conventional boiling, soy sauce containing EC (14.59 μg/kg) was heated to 100ºC for four different times: 10, 20, 30, or 40 min. Pan-frying was conducted for 4 min at 170ºC. Results: EC was not detected in any of the homemade samples, whereas it was found in the commercial samples, ranging from 2.51 to 14.59 μg/kg. The concentrations of EC increased gradually with increasing boiling from 14.59 to 26.54 μg/kg, whereas pan-frying did not affect the EC level in soy sauce. Conclusion: These results indicate that EC is formed by a reaction between the EC precursors during boiling, suggesting that the cooking method of each food should be considered when estimating the dietary exposure to EC.
Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies 전분의 종류를 달리하여 제조한 Gluten-free 쿠키의 품질특성 및 항산화 활성 비교
정기영 Ki Youeng Joung , 송가영 Ka-young Song , 오현빈 Hyeonbin O , 장양양 Yangyang Zhang , 신소연 So Yeon Shin , 김영순 Young-soon Kim
Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies 전분의 종류를 달리하여 제조한 Gluten-free 쿠키의 품질특성 및 항산화 활성 비교
정기영 Ki Youeng Joung , 송가영 Ka-young Song , 오현빈 Hyeonbin O , 장양양 Yangyang Zhang , 신소연 So Yeon Shin , 김영순 Young-soon Kim
DOI:10.9724/kfcs.2017.33.2.127
Abstract
This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ΔE-value was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat (25.97 μg GAE/mg) and the flavonoid content was the highest on black rice (24.33 μg QE/mg). The DPPH IC50 value was highest on wheat (352.41 μg/mL) and lowest on black rice (33.59 μg/mL). The ABTS IC50 value was highest on wheat (349.30 μg/mL) and lowest on black rice (57.72 μg/mL). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.
Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang) 전통 고추장과 개량 고추장의 품질특성
박선영 Sun-young Park , 김슬기 Seulki Kim , 홍상필 Sang-pil Hong , 임상동 Sang-dong Lim
DOI:10.9724/kfcs.2017.33.2.137
Abstract
This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.
Key Words
red pepper paste, traditional Gochujang, commercial Gochujang, quality characteristics
Quality Characteristics of Korean Rice Cake by Freezing Methods 냉동 방법에 따른 떡의 품질특성 변화
이혜진 Hye-jin Lee , 구수경 Su-kyung Ku , 최희돈 Hee-don Choi , 박종대 Jong-dae Park , 성정민 Jung-min Sung , 김영붕 Young-boong Kim , 최현욱 Hyun-wook Choi , 최윤상 Yun-sang Choi
Quality Characteristics of Korean Rice Cake by Freezing Methods 냉동 방법에 따른 떡의 품질특성 변화
이혜진 Hye-jin Lee , 구수경 Su-kyung Ku , 최희돈 Hee-don Choi , 박종대 Jong-dae Park , 성정민 Jung-min Sung , 김영붕 Young-boong Kim , 최현욱 Hyun-wook Choi , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2017.33.2.148
Abstract
Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions (-20°C and -10°C) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at -20°C freezing regardless of freezing method. Water activity was higher at -20°C than -10°C, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher -20°C freezing temperature compare to -10°C freezing temperature. Hardness and chewiness were the lowest -20°C magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at -20°C magnetic resonance quick freezing. Conclusion: Therefore, the -20°C magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.
Key Words
Sulgitteok, Garaetteok, magnetic resonance quick freezing, air blast freezing, textural properties
Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product 배추 부산물의 식이섬유를 첨가한 글루텐프리 튀김 프리믹스의 품질특성
해설여 Xue-ru Hai , 박지현 Ji-hyun Park , 허예나 Ye-na Heo , 김민주 Min-joo Kim , 배귀석 Gui-seck Bae , 장문백 Moon-baek Chang , 문보경 Bo-kyung Moon
Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product 배추 부산물의 식이섬유를 첨가한 글루텐프리 튀김 프리믹스의 품질특성
해설여 Xue-ru Hai , 박지현 Ji-hyun Park , 허예나 Ye-na Heo , 김민주 Min-joo Kim , 배귀석 Gui-seck Bae , 장문백 Moon-baek Chang , 문보경 Bo-kyung Moon
DOI:10.9724/kfcs.2017.33.2.155
Abstract
Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.
Change of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation 상업용 김치와 담금 배추김치의 발효에 따른 품질특성 변화
남동건 Dong-geon Nam , 김세나 Sena Kim , 최용민 Youngmin Choi , 김영섭 Yong-xie Jin , 양미란 Mi-ran Yang , 한혜경 Hye-kyung Han , 최애진 Ae-jin Choi
DOI:10.9724/kfcs.2017.33.2.162
Abstract
Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at 15°C were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at 73.66 μg/100 g. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and 62.82 μg/100 g, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at 69.82 μg/100 g and 68.16 μg/100 g on days 0 and 2 of fermentation, after which it decreased to 77.6% at 15.61 μg/100 g on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.
Quality Changes of Low Temperature Storage and Storage Period of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and Button Mushroom (Agaricus bisporus Sing.) 신품종 이슬송이버섯(Lentinula edodes GNA01)과 양송이버섯(Agaricus bisporus Sing.)의 저온 저장과 저장기간에 따른 품질 변화
최덕주 Duck-joo Choi , 이윤정 Yun-jung Lee , 김윤경 Youn-kyung Kim , 김문호 Mun-ho Kim , 최소례 So-rye Choi , 윤예리 Aye-ree Youn
Quality Changes of Low Temperature Storage and Storage Period of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and Button Mushroom (Agaricus bisporus Sing.) 신품종 이슬송이버섯(Lentinula edodes GNA01)과 양송이버섯(Agaricus bisporus Sing.)의 저온 저장과 저장기간에 따른 품질 변화
최덕주 Duck-joo Choi , 이윤정 Yun-jung Lee , 김윤경 Youn-kyung Kim , 김문호 Mun-ho Kim , 최소례 So-rye Choi , 윤예리 Aye-ree Youn
DOI:10.9724/kfcs.2017.33.2.174
Abstract
Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.
Key Words
Dewdrop Pine Mushroom (Lentinula edodes GNA01), button mushroom, freshness, storage
Influence of Starch Concentration and Mastication on the Lipid Digestion and Bioaccessibility of β-carotene loaded in Filled Hydrogels 베타-카로텐 탑재 하이드로 젤 농도와 저작에 따른 지방소화율과 생체접근율의 변화
Influence of Starch Concentration and Mastication on the Lipid Digestion and Bioaccessibility of β-carotene loaded in Filled Hydrogels 베타-카로텐 탑재 하이드로 젤 농도와 저작에 따른 지방소화율과 생체접근율의 변화
문세훈 Saehun Mun , 김용노 Yong-ro Kim
DOI:10.9724/kfcs.2017.33.2.181
Abstract
Purpose: This study was conducted to examine the effects of the starch concentration of filled hydrogel and the addition of α-amylase and simulated mastication processing in an oral phase on lipid digestion and β-carotene bioaccessibility of filled hydrogels. Methods: Lipid digestion and β-carotene bioaccessibility of the filled hydrogels were measured after the samples were passed through an in vitro gastrointestinal tract model consisting of oral, gastric, and small intestinal phases. Results: The initial rate and final extent of lipid digestion were higher in the filled hydrogels than in the emulsion when the filled hydrogels were treated in an oral phase without simulated mastication processing and addition of α-amylase, regardless of starch concentration. However, when the filled hydrogels were minced using mortar and pestle for 2 min and were exposed to α-amylase, the filled hydrogel fabricated with 5% starch showed the lowest lipid digestion rate and extent compared to the emulsion and other filled hydrogels. Bioaccessibility of β-carotene was higher in the filled hydrogels than in the emulsion, regardless of the digestion method performed in an oral phase and starch concentration. However, there were appreciable differences in bioaccessibility of the filled hydrogels depending on whether or not simulated mastication and addition of α-amylase were employed. Conclusion: These results suggested that the rheological properties of initial filled hydrogels and simulated mastication processing in an oral phase plays an important role in determining the lipid digestion and β -carotene bioacccessibility entrapped within filled hydrogels.
Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut 밤 내피 및 외피의 이화학적 특성 및 박피율과의 상관분석
황자영 Ja-young Hwang
DOI:10.9724/kfcs.2017.33.2.190
Abstract
Purpose: The purpose of this paper was to analyze the physicochemical properties related to peeling rate of Korean chestnut. Methods: Analyses were carried out for weight, thickness, polyphenol, amino acid and peeling ratio for Korean chestnut. The correlation between these physicochemical components and peeling ratio of chestnut was measured. Results: The average of thickness for inner shell and outer shell was 0.66 mm and 0.93 mm, respectively. The average peeling ratio was 77.51%. A significant negative correlation was found between peeling ratio and thickness of the inner shell (r=-0.80***, p<0.001). Analysis for the polyphenol composition of inner shell by HPLC was carried out and peaks 2 (r=-0.56*, p<0.05), 11 (r=-0.68**, p<0.01), 14 (r=-0.52*, p<0.05), 28 (r=-0.66**, p<0.01) showed a significant negative correlation with the peeling ratio. Conclusion: Thickness of chestnut inner shell was determined as the most influential factors of peeling.
Effects of Hydrocolloids on the Quality of Protein and Transglutaminase Added Gluten-free Rice Bread 단백질과 트란스글루타미나제 첨가 글루텐 프리 쌀빵의 품질에 대한 친수콜로이드의 효과
황순옥 Sun Ok Hwang , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
DOI:10.9724/kfcs.2017.33.2.198
Abstract
Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+ WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.
Study on Cooking Properties of ‘Bodeurami’ Rice Cultivar 보드라미 쌀 품종의 취반특성에 관한 연구
정희남 Hee Nam Jung , 최옥자 Ok Ja Choi
DOI:10.9724/kfcs.2017.33.2.209
Abstract
Purpose: The aim of this study was to compare the cooking properties of Bodeurami and Ilmi to promote consumption of rice. Methods: The properties of Bodeurami and Ilmi such as proximate composition, Hunter’s color value, water absorption rate, and cooking properties as well as Hunter’s color value, texture properties, and sensory evaluation of cooked rice were analyzed. Results: Crude protein, crude fat, and crude ash contents of Bodeurami and Ilmi were higher in brown rice than in white rice. Regardless of rice cultivars, L-value was lower, whereas a and b-values were higher in brown rice than in white rice. The water absorption rate of rice grains was higher in white rice than in brown rice and increased rapidly to 75 min for white rice and 4 hr for brown rice. Cooking properties, water absorption, and expansibility of white rice were higher than those of brown rice, and there were significant differences between Bodeurami and Ilmi. Immediately after cooking and after storage at warm (70°C) and room temperatures (25°C), hardness of cooked rice increased after storage, but was not significantly different between Bodeurami white rice and Ilmi brown rice. The sensory evaluation shows that Bodeurami brown rice scored the highest for taste, texture and overall preference. Conclusion: Thus, the results of this study shows that Bodeurami brown rice is characterized by high cooking quality without any mixed white rice, and Bodeurami white rice could be used for the rice processing industry as well as cooked rice.
Key Words
cooking properties, Bodeurami, Ilmi, sensory evaluation
The Influence of Consumption Values on Attitudes and Purchase Intentions of Consumers towards Gluten-free Products 개인소비가치가 글루텐 프리 가공식품에 대한 태도와 구매의도에 미치는 영향
정진혁 Jin Hyuck Jung , 김혜진 Hyejin Kim , 윤혜현 Hye Hyun Yoon
The Influence of Consumption Values on Attitudes and Purchase Intentions of Consumers towards Gluten-free Products 개인소비가치가 글루텐 프리 가공식품에 대한 태도와 구매의도에 미치는 영향
정진혁 Jin Hyuck Jung , 김혜진 Hyejin Kim , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2017.33.2.218
Abstract
Purpose: This study examined the influence of the consumption values on the attitudes and purchase intentions of consumers towards gluten-free products and compared consumption values, attitudes and purchase intentions according to the degree of health consciousness of the consumer. Methods: The data was collected from July 20, 2016 to August 2, 2016 through a questionnaire survey from three hundred and six consumers who had knowledge of gluten-free products. The data was analyzed by factor analysis, reliability analysis, multiple regression analysis, and an independent sample t-test using the SPSS program. Results: The regression results showed that the exploratory value (p<0.01) had a negative influence on the attitudes, and the functional value (p<0.001) and emotional value (p<0.001) had a positive influence on the consumers' attitudes. In addition, the attitudes (p<0.001) toward gluten-free products had a positive influence on the purchase intentions. Finally, the high health consciousness group answered with a significantly higher score on the consumption values, attitudes and purchase intentions than the lower group. Conclusion: These results highlight the causal relationship among consumption values, attitudes, and purchase intentions of consumers towards gluten-free products, and can provide a basic understanding of gluten free products regarding both marketing strategy and consumers' needs. The potential implications for gluten-free products manufacturers, limitations and future research directions are also discussed.
Key Words
gluten-free product, consumption value, attitude, purchase intention, health consciousness
An Analysis on the Preference of Consumers to the Choice Attributes of Beef Restaurant 소고기 전문식당 선택속성에 대한 소비자 선호도 연구
An Analysis on the Preference of Consumers to the Choice Attributes of Beef Restaurant 소고기 전문식당 선택속성에 대한 소비자 선호도 연구
김현미 Hyunmi Kim , 정라나 Lana Chung
DOI:10.9724/kfcs.2017.33.2.228
Abstract
Purpose: This study investigated beef restaurant’s selection attributes using conjoint analysis in order to provide useful information to marketers and managers. Methods: A total of 320 questionnaires were distributed to consumers who visited a beef restaurant in August 2016, and 284 were completed (96.90%). Statistical analyses of data were performed using SPSS/Windows 22.0 for descriptive statistics and conjoint analysis. Results: The results of this study demonstrate the relative importance and level of each attribute for selecting beef restaurants. Price showed the greatest importance (34.86%), followed by origin of beef (27.52%), level of support services (25.72%), and variety of side dishes (11.90%). The optimum attribute combination was various side dishes (0.059), Korean beef (0.385), Very high service level (-0.291), and price of 8,000 won (-0.782). The most preferred beef restaurant gained 37.60% potential market share from choice simulation. There were significant differences in importance of attributes related to age of respondents. For respondents in their 20s and older than 50s, the first consideration was price. Respondents in their 30s considered the level of support services first while those in their 40s considered origin of beef first. Importance of attributes based on companion of respondents revealed that all respondents considered price first. Conclusion: This study contributes to development of marketing plans based on a customer’s involvement level focusing on their primary selection criteria when choosing a beef restaurant. Additionally, marketers who manage beef restaurants can estimate the market share of imaginary beef restaurants from these results.
Research on Recognition and Preferences Related to Kimchi among High School Students in Incheon Area 인천지역 고등학생들의 김치에 대한 인지 및 선호도에 관한 연구
김복순 Bok Soon Kim , 강근옥 Kun Og Kang
DOI:10.9724/kfcs.2017.33.2.237
Abstract
Purpose: This research was conducted to provide basic data on Kimchi consumption of high school students by determining their recognition and preferences related to Kimchi. Methods: Our survey was administered to 450 high school students in the Incheon area from September 1 to October 30, 2015. A total of 412 questionnaires were used for the final analysis. Results: Most students (42.6%) consumed Kimchi every meal (more than 3 meals/day), and only 3.6% did not consume Kimchi at all. The most common reason for consuming Kimchi was ‘tasty’ (46.4%). On the other hand, those who did not consume Kimchi cited ‘preference for other side dishes’ (50.0%). ‘Home-made Kimchi’ was the most common source of consumed Kimchi (63.0%). With respect to recognition of Kimchi, most cited terms were ‘traditional’ (4.64±0.58), followed by ‘healthy’ (4.30±0.77) and ‘prefer home-made’ (3.88±0.93) (p<0.001). The average preference for Kimchi was 3.71±1.07. The most common reason for preferences was ‘crisp texture’ (37.6%). The most popular flavor was ‘spicy’ (33.6%), and the most popular fermentation level was ‘appropriate’ (55.6%). When preferences for Kimchi were further analyzed, ‘baechu Kimchi’ (4.18) was the most popular. Further, Kimchi is a popular ingredient for many dishes, and the most popular dish was ‘stir-fried pork with Kimchi’ (4.50). Conclusion: In the future, positive recognition of Kimchi consumption can be promoted through nutrition education and various advertisements. Furthermore, efforts should be made to establish the principles of traditional Korean food for students.
