Physicochemical Properties and Antioxidant Activities of Black Raspberry, Black Chokeberry, Mulberry, and Blueberry during Lactic Acid Fermentation 젖산발효에 의한 복분자, 아로니아, 오디, 블루베리의 이화학적 특성 및 항산화활성 변화
채규서 Kyu Seo Chae , 류은혜 Eun-hye Ryu , 박희란 Hee Ran Park , 권지웅 Ji Wung Kwon , 박희전 Hee Jeon Park , 송지영 Ji-young Song
Physicochemical Properties and Antioxidant Activities of Black Raspberry, Black Chokeberry, Mulberry, and Blueberry during Lactic Acid Fermentation 젖산발효에 의한 복분자, 아로니아, 오디, 블루베리의 이화학적 특성 및 항산화활성 변화
채규서 Kyu Seo Chae , 류은혜 Eun-hye Ryu , 박희란 Hee Ran Park , 권지웅 Ji Wung Kwon , 박희전 Hee Jeon Park , 송지영 Ji-young Song
DOI:10.9724/kfcs.2017.33.5.479
Abstract
Purpose: This study was carried out to investigate the changes in physicochemical properties and antioxidant activities of berries (black raspberry, black chokeberry, mulberry and blueberry) occurred during lactic acid fermentation. Methods: Berries were fermented at 30°C for 24 hours using Leuconostoc mesenteroides SRL6, after which total polyphenolic, total flavonoid, and total anthocyanin contents, DPPH and ABTS radical scavenging activities, and reducing power were measured. Results: Total acidities of lactic acid-fermented berries increased while pH values decreased. Fermented berries were measured for their total polyphenolic, total flavonoid, and total anthocyanin contents, DPPH and ABTS radical scavenging activities, and reducing power. Contents of total polyphenols and total anthocyanins of berries were slightly elevated after fermentation. Further, DPPH and ABTS radical scavenging activities were elevated after fermentation by Leu. mesenteroides SRL6. Reducing power of fermented berries was higher than that of non-fermented berries. Conculsion: These results suggest that black raspberry, black chokeberry and blueberry fermented by Leu. mesenteroides subsp. mesenteroides SRL6 have potential as functional materials in the food industry.
Key Words
Leuconostoc mesenteroides SRL6, black raspberry, black chokeberry, fermentation, antioxidant activity
Community Analysis of Bacterial Populations on Surfaces of Broccoli from Retail Store 소매점 판매 브로콜리의 표면 세균 분석
Community Analysis of Bacterial Populations on Surfaces of Broccoli from Retail Store 소매점 판매 브로콜리의 표면 세균 분석
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2017.33.5.488
Abstract
Purpose: To examine bacterial communities on the surfaces of broccoli, 20 samples of broccoli grown organically and generally were collected from retail stores. Methods: The samples were mixed with 0.1% buffered peptone water in a sterile plastic bag, and bacterial cells on the broccoli surfaces were collected by sonication. Metagenomc DNA was extracted, 16S rRNA genes were amplified, and bacterial communities on the surfaces of broccoli were analyzed using 454 pyrosequencing of 16S rRNA gene sequences. Results: Dozens of bacterial species were detected on the surfaces of broccoli. The number of bacterial species was higher on organic broccoli than on general broccoli, although the differences did not reach statistical significance. Members of the genus Pseudomonas were predominant in all samples (84-89%), with a few member of Janthinobacterium and unclassified genera of Enterobacteriaceae and Moraxellaceae. No differences in composition and abundance of the core genera were found between organic and general broccoli. Conclusion: This study presents novel data on the community structures and compositions of bacterial populations on the surfaces of broccoli. This data can make an important contribution to food safety and quality assurance.
Key Words
broccoli, Brassica oleracea L. Italica group, bacterial community, 16S rRNA gene, metagenome
Antioxidant Activities and Quality Characteristic of Yakju Fermented with Hibiscus syriacus Cultivars 품종별 무궁화 첨가 약주의 항산화활성 및 품질특성
Antioxidant Activities and Quality Characteristic of Yakju Fermented with Hibiscus syriacus Cultivars 품종별 무궁화 첨가 약주의 항산화활성 및 품질특성
김미정 Mi-jung Kim , 진소연 So-yeon Jin
DOI:10.9724/kfcs.2017.33.5.495
Abstract
Purpose: This study investigated the quality characteristics and antioxidant activities of five kinds of Yakju (a traditional Korean alcoholic beverage) made with “Mugunghwa” (Hibiscus) cultivars, for the development of Mugunghwa-flavored Yakju. Methods: To measure quality characteristics and antioxidant effects, the following parameters were examined: pH, sugar content, color value, alcohol content, temperature change, total phenol content, DPPH radical scavenging activity and sensory evaluation. Results: The pH values of Yakju with added Hibiscus cultivars decreased after 2 days of fermentation and then increased after 4 days of fermentation, with the final pH ranging from 4.10 to 4.42. Sugar content increased rapidly after 2 days of fermentaermentation, whereas a and b values both increased. Alcohol content of Hibiscus-flavored Yakju rapidly increased after 2 days of fermentation, reaching a maximum concentration of 8.9-9.2% by the end of fermentation. Total phenolic compound contents of Yakju flavored with Hibiscus syriacus ‘Hwanhee’ was the highest, at 44.98 mg GAE/g. DPPH radical scavenging activities of Yakju with H. syriacus ‘Hwanhee’ and Hibiscus sabdariffa L. were the highest at 95.92% and 96.01%. respectively. In the sensory tests, overall acceptability of Yakju with H. syriacus ‘Hwanhee’was higher than those of other Hibiscus cultivars. Conclusion: These results indicate that Yakju with H. syriacus ‘Hwanhee’ might have valuable functional properties due to its antioxidant effects.
Color Stability of Traditional Fermented Rice Cake, Gijeongtteok Added with Chlorophyll-Stabilized Young Barley Leaf Powder 클로로필 색이 안정화된 새싹보리분말을 첨가한 전통 발효 기정떡의 색소 안정성
노준희 Junhee No , Mengyao Huang , 이주리 Jooree Lee , 신말식 Malshick Shin
Color Stability of Traditional Fermented Rice Cake, Gijeongtteok Added with Chlorophyll-Stabilized Young Barley Leaf Powder 클로로필 색이 안정화된 새싹보리분말을 첨가한 전통 발효 기정떡의 색소 안정성
노준희 Junhee No , Mengyao Huang , 이주리 Jooree Lee , 신말식 Malshick Shin
DOI:10.9724/kfcs.2017.33.5.504
Abstract
Purpose: To promote young barley leaf (BL) powder as a functional and natural green pigment, traditional fermented rice cakes, Gijeongtteok with BL and stabilized BL (BLAZ) powders were evaluated in terms of color stability and antioxidant activity. Methods: To make BLAZ powder, BL was autoclaved twice in 0.01% zinc citrate solution (pH 5) at 110°C for 30 min, washed, dried in a low pressure/temperature oven, ground, and passed through a 100 mesh sieve. Gijeongtteok samples were prepared with addition of BLAZ (1, 2, and 3%) or BL (1%) power. The doughs were fermented in two stages (1 st stage at 35°C for 3 h, and 2 nd stage at 35°C for 1 hr), and then steamed for 30 min. After fermentation, dough was divided into 15 g samples. The chlorophyll was extracted from Gijeongtteok with 80% EtOH for 4 hr. Results: After steaming, the green color of Gijeongtteok-added BL changed to olive green, whereas Gijeongtteok-added BLAZ remained a green color. Gijeongtteok-added BL 1% and BLAZ 1% showed similar values of adhesiveness and springiness. During storage of Gijeongtteok at 4°C and 25°C, BLAZ-added samples showed lower hardness than the control (not contained barley leaf), which demonstrated anti-staling effect of barley leaf. Absorbance spectra of extracts from BL- and BLAZ-added Gijeongtteok ranged from 400-700 nm. The antioxidant activity of extract from BL-added Gijeongtteok was higher than that of BLAZ-added Gijeongtteok extract. Conclusion: From these results, BLAZ powder could be applied as a natural green pigment by improving the visual quality of fermented rice cake.
Key Words
color stability, young barely leaf, chlorophyll, zinc citrate, fermented rice cake
Quality Characteristics of White Bread with Hot Air-Dried Tenebrio molitor Larvae Linne Powder 열풍건조 갈색거저리 유충분말을 첨가한 식빵의 품질특성
Quality Characteristics of White Bread with Hot Air-Dried Tenebrio molitor Larvae Linne Powder 열풍건조 갈색거저리 유충분말을 첨가한 식빵의 품질특성
김영모 Young-mo Kim
DOI:10.9724/kfcs.2017.33.5.513
Abstract
Purpose: The quality characteristics of white bread with hot air-dried Tenebrio molitor Larvae L. powder was investigated to determine the most preferred ratio of Tenebrio molitor L. Methods: The contents of moisture, ash, crude protein, and crude fat were analyzed by AOAC methods, and analysis of amino acids of white bread with hot air-dried T. molitor powder was performed with Accq-Tag methods. Results: The moisture, ash content, crude protein, and crude fat contents of bread with hot air-dried T. molitor powder increased in proportion with the added amount of T. molitor powder, and dough with 7% T. molitor powder was the highest. The pH level of bread slightly increased in proportion with the added amount of T. molitor powder. The volume of bread decreased as the added amount of T. molitor powder increased. The brightness of the control was 84.3, whereas redness was 21.7 in the control, which was the highest. In the results of the amino acids analysis, dough with 7% T. molitor powder contained the highest amount of amino acids, followed by 5%, 3%, and 1%. Glutamic acid and methionine were the major amino acids in total amino acids and free amino acids, respectively. In terms of storage time, bread springiness, cohesiveness, and chewiness were lower with increased amount of T. molitor powder. In the sensory evaluation for taste, white bread with 5% T. molitor powder showed the highest scores among the samples. Conclusion: White bread with 5%, and 7% T. molitor powder showed higher scores in the sensory evaluation and for content of amino acids. The optimal mixed ratio of dough and hot air-dried T. molitor powder was 5% addition.
Effects of Milling Degree on Instrumental and Sensory Texture Properties of Cooked Black Rice 도정도가 흑미밥의 기계적 및 관능적 조직감 특성에 미치는 영향
최세헌 Sehun Choi , 서한석 Han-seok Seo , 이광락 Kwangrag Lee , 이성희 Sunghee Lee , 이준영 Junyoung Lee , 이지현 Jihyun Lee
DOI:10.9724/kfcs.2017.33.5.523
Abstract
Purpose: The objective of this study was to evaluate the effects of milling degree on the instrumental and sensory textural properties of cooked black rice. Methods: Commonly consumed black glutinous rice cultivars (Sinnongheugchal and Heukhyangchal 1) and black non-glutinous rice cultivars (Heugjinju and Sintoheugmi) were milled into three different degrees of milling (step 0, 0%; step 1, 4.2%; step 2, 10.5%, w/w), based on the weight percentage of rice layers removed by milling. The effect of milling degree on texture properties of cooked black rice was determined. The texture of the cooked white glutinous rice cultivar (Dongjinchal) was compared with the texture of cooked black glutinous rice cultivars. Instrumental textural properties and descriptive sensory analysis of cooked rice samples were performed. The correlation between instrumental and sensory textural properties of cooked black rice was examined. Results: Among the black non-glutinous rice cultivars, cooked black rice of Heugjinju milled to step 0 showed a significantly higher hardness level than Sintoheugmi milled to step 0 (p<0.05). Cooked black rice cultivars of Sinnongheugchal and Heukhyangchal 1 milled to step 2 produced similar adhesiveness/hardness to Dongjinchal milled to step 2. Milling degree was found to affect all instrumental and sensory textural properties of cooked rice, regardless of black rice cultivars (p<0.01), whereas cultivar was found to affect only limited textural attributes. While hardness measured by instrumental analysis showed significant positive correlations with sensory hardness, chewiness, and roughness properties, it showed negative correlations with sensory springiness, stickiness, and moistness (p<0.05). Conclusion: In conclusion, changes in milling degree of some black rice cultivars improved textural properties, similar to the non-pigmented rice cultivar Dongjinchal.
Key Words
black rice, cooked rice, degree of milling, descriptive sensory analysis, texture
Characteristics of Braised Burdock Gel with Different Gelling Agents 젤화제 첨가에 따른 우엉조림젤의 품질특성
Characteristics of Braised Burdock Gel with Different Gelling Agents 젤화제 첨가에 따른 우엉조림젤의 품질특성
설유나 Yoona Sul , 서소희 Xiaoxi Xu , 한정아 Jung-ah Han
DOI:10.9724/kfcs.2017.33.5.531
Abstract
Purpose: The effects of gelling agents on braised burdock (Arctium lappa L.) gels were compared to prepare food for the elderly with mastication difficulty. Methods: Three kinds of gelling agents, such as κ-carrageenan (CA), gellan (GL), and xanthan (XA) in different combinations as follows (in 1:1 ratio): CA, CA+GL, and CA+XA with 2 or 3% based on burdock amount were used, and the physical and textural properties of burdock gels were compared. Results: For the gel with CA alone, the highest water loss was observed, whereas the loss decreased at higher concentration. However, there was no difference between samples containing GL or XA. There was no significant difference in pH or salinity of the burdock gels. Regarding textural properties, burdock gel with CA alone showed the highest hardness, whereas the sample with CA+GL showed the lowest. Adhesiveness was also the lowest in the gel with CA+GL and highest in the sample with CA+XA. Conclusion: For the textural and SEM results, the gel with CA+GL seemed to the most acceptable for the elderly with mastication difficulty.
Key Words
burdock, gelling agent, hardness, water loss
Analysis of Electronic Nose and Electronic Tongue and Sensory Characteristics of Commercial Seasonings 묘사분석과 전자코 및 전자혀를 이용한 시판 조미료의 관능적 특성
전서영 Seo-young Jeon , 김진숙 Jin-sook Kim , 김기창 Gi-chang Kim , 최송이 Song-yi Choi , 김상범 Sang-bum Kim , 김경미 Kyung-mi Kim
Analysis of Electronic Nose and Electronic Tongue and Sensory Characteristics of Commercial Seasonings 묘사분석과 전자코 및 전자혀를 이용한 시판 조미료의 관능적 특성
전서영 Seo-young Jeon , 김진숙 Jin-sook Kim , 김기창 Gi-chang Kim , 최송이 Song-yi Choi , 김상범 Sang-bum Kim , 김경미 Kyung-mi Kim
DOI:10.9724/kfcs.2017.33.5.538
Abstract
Purpose: This study performed the descriptive analysis of commercial seasonings and the correlation between electronic nose analysis and electronic tongue analysis. Methods: This study was performed to analyze descriptive analysis by principal component analysis (PCA). Further, the relationship between characteristics determined by electronic nose analysis and sensory characteristics, as well as the relationship between characteristics determined by electronic tongue analysis and sensory characteristics were by Pearson's correlation analysis and partial least square regression (PLSR) analysis. The study was conducted with 10 trained panelists, and eight kinds of seasoning samples were used. Results: During the descriptive analysis period, a total of 40 descriptive attributes were developed. Descriptive expressions of the commercial seasonings include six appearance characteristics, 12 odor / flavor characteristics, 13 taste characteristics, four after-taste characteristics, and five mouth feeling characteristics. Descriptive analysis characteristics of commercial seasonings were clearly distinguished based on the main characteristics, product type, and additives, and samples of meat, seafood, and fermented soybeans. The electronic nose scent pattern was largely divided into liquid product and powder product. Based on the descriptive analysis, electronic tongue analysis was distinguished from bitter taste and sour taste. Conclusion: Some of the correlations between human senses, electronic nose and electronic tongue sensors were confirmed. In the correlation analysis between descriptive characteristics, electronic nose analysis, and electronic tongue analysis, the tendency between samples, sensory characteristics, and sensors was classified. This study can be used not only as useful data on sensory quality of domestic seasonings but also in future seasoning development.
Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noodle) by Ratios of Ingredient and Storage Conditions 재료배합비와 저장조건에 따른 냉동냉면(압출숙면)의 저항전분 함량과 조리특성
Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noodle) by Ratios of Ingredient and Storage Conditions 재료배합비와 저장조건에 따른 냉동냉면(압출숙면)의 저항전분 함량과 조리특성
류복미 Bog-mi Ryu , 김창순 Chang-soon Kim
DOI:10.9724/kfcs.2017.33.5.551
Abstract
Purpose: This study was conducted to investigate the resistant starch content and cooking properties of Naengmyeon (extrusion cooked noodle) made with ratios of ingredients under different storage conditions. Methods: Pasting properties of various starches (corn starch, sweet potato starch, and wheat starch) and wheat flour used in Naengmyeon were evaluated. Storage conditions of samples were summarized as follows: quick freezing at -20°C immediately after manufacturing of noodles (QF), and freezing at -20°C after refrigeration for 3 days at 4°C (RF). The contents of resistant starch and quality characteristics of noodles were measured after storage for 4 weeks. Results: The peak viscosity and final viscosity were the highest in sweet potato starch. The pasting temperature was the highest in wheat starch and the setback viscosity was the highest in corn starch. The contents of resistant starch were high in the samples with a high ratio of corn starch and high in all samples under RF compared to QF. However, they were not affected by wheat flour. The water absorption and cooking loss of boiled noodles as well as turbidity of cooking water were high in noodles with a high ratio of wheat flour and increased in samples under RF. The measurements of tensile strength and hardness of noodles also increased under RF and were high in noodles rich in corn starch. Conclusion: As a result, to increase the content of resistant starch in commercial Naengmyeon, replacement of wheat flour with corn starch as well as freezing storage after refrigeration for a period of time could be suggested for making Naengmyeon.
Quality Characteristics of Yanggaeng Added with Freeze-Dried Kohlrabi (Brassica oleracea var. gongylodes) Powder and Peel Extract 콜라비 동결건조분말 및 과피 추출물을 첨가한 양갱의 품질특성
이주희 Ju Hee Lee , 이지민 Ji Min Lee , 김경서 Kyoung Seo Kim , 김현정 Hyun Jung Kim
Quality Characteristics of Yanggaeng Added with Freeze-Dried Kohlrabi (Brassica oleracea var. gongylodes) Powder and Peel Extract 콜라비 동결건조분말 및 과피 추출물을 첨가한 양갱의 품질특성
이주희 Ju Hee Lee , 이지민 Ji Min Lee , 김경서 Kyoung Seo Kim , 김현정 Hyun Jung Kim
DOI:10.9724/kfcs.2017.33.5.558
Abstract
Purpose: This study was carried out to investigate the quality characteristics and antioxidative activity of Yanggaeng added with kohlrabi peel extract and freeze-dried kohlrabi powder at different amounts of 0%, 1%, 3%, and 5% based on the total weight of cooked white beans of Yanggaeng. Methods: The moisture, total soluble solids, and reducing sugar contents, pH, acidity, Hunter’s color values, total polyphenol content, and antioxidant activities of Yanggaeng were determined. Results: The moisture content increased from 44.36% to 46.69% with an increasing ratio of freeze-dried kohlrabi powder from 1% to 5%. Total soluble solid contents were not significantly different for all Yanggaengs. The pH level decreased while titratable acidity increased with an increase in kohlrabi powder amount. For color, lightness and yellowness increased; however, redness decreased with an increase in kohlrabi powder. The higher content of freeze-dried kohlrabi powder resulted in higher total polyphenol contents, DPPH radical scavenging activities, and ferric to ferrous ion reducing power than those of the control. Conclusion: These results suggest that the addition of kohlrabi freeze-dried powder and peel extract to Yanggaeng can improve the antioxidant activities of Yanggaeng.
Effects of NaCl/Nitrite Reduction Levels on Quality Characteristics and Storage Stability of Pork Patties 소금과 아질산염 감소 수준이 돈육 패티의 품질특성 및 저장성에 미치는 영향
송동헌 Dong-heon Song , 황고은 Ko-eun Hwang , 최윤상 Yun-sang Choi , 김용재 Yong-jae Kim , 함윤경 Youn-kyung Ham , 정태준 Tae-jun Jeong , 이재훈 Jae Hoon Lee , 김천제 Cheon-jei Kim , 백현동 Hyun-dong Paik
DOI:10.9724/kfcs.2017.33.5.566
Abstract
Purpose: The objective of this study was to determine the minimum addition requirements for NaCl and nitrites to guarantee the desirable quality attributes and shelf-life of ground patty. Methods: Five different groups of pork patties were prepared according to formula; HSHN treatment was prepared with 1.75% NaCl and 110 ppm nitrite, HS treatment was prepared with only 1.75% NaCl, NSLN treatment was prepared with 1.50% NaCl and 30 ppm nitrite, NSLN treatment was prepared with 0.75% NaCl and 30 ppm nitrite, and AKS treatment was prepared with 0.75% NaCl, 0.25 KCl and 0.40% celery powder. Experiments analyzed pork patties for pH, color, cooking loss, salt contents shear force, sensory characteristics, residual nitrite content, volatile basic nitrogen, 2-thiobarbituric acid-reactive substances and microbiological analysis. Results: The different levels of NaCl and nitrites did not affect the pH levels of pork patties (p>0.05). HSHN and HS treatments resulted in significantly higher salinities than the NSLN, LSLN, and AKC treatments (p<0.05). The residual nitrite content of pork patties was dependent upon the addition level of nitrite, and residual nitrite content decreased with longer storage duration (p<0.05). Addition of 30 ppm nitrite showed increasing redness indicating inhibition of lipid oxidation during storage. Total bacterial counts did not exceed 6 log CFU/g over 30 days in all treatments. Improvement of microbial inhibition was considered necessary, except for HSHN. In addition, LSLN and AKS treatments slightly reduced the quality properties (cooking loss and shear force) compared to other treatments, whereas the sensory of overall acceptance scores were over 6 points. Conclusion: Therefore, pork patties containing 0.75% salt and 30 ppm nitrite are industrially applicable.
Study on Consumer Interests in Functional Drinks and Preferences Related to Materials to Develop Functional Natural Carbonated Drinks 기능성 첨가 천연 탄산음료 제품 개발을 위한 기능성음료 관심도 및 재료 선호도 연구
최희령 Hee-ryong Choi , 김재식 Jae-sik Kim , 이진실 Jin-sil Lee , 홍완수 Wan-soo Hong
Study on Consumer Interests in Functional Drinks and Preferences Related to Materials to Develop Functional Natural Carbonated Drinks 기능성 첨가 천연 탄산음료 제품 개발을 위한 기능성음료 관심도 및 재료 선호도 연구
최희령 Hee-ryong Choi , 김재식 Jae-sik Kim , 이진실 Jin-sil Lee , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2017.33.5.575
Abstract
Purpose: This research was performed to determine consumer interests in functional drinks and preferences related to materials to develop functional natural carbonated drinks. Methods: A survey was conducted enrolling adults over the age of 20 years. Data analysis of 544 valid samples was performed using SPSS 18.0. Results: The interest in functional drinks was statistically different by gender, marital status, parental status, age, disease presence, and monthly income. In the case of natural carbonated drinks with functionality, participants with diseases, a monthly income of more than 4,000,000 KRW or under 2,000,000 KRW, and an age over 50 years showed significantly higher purchase intentions. Participants in their 50s showed statistically high preference for all fruits other than orange, lemon, lime, and grapefruit as well as all Oriental and other additives except green tea. Those with a monthly income of 4,000,000 KRW or more showed statistically high preference only for acai berry, mulberry, and grapefruit as well as for all the Oriental and other additives except Japanese Apricot, big blue lilyturf, licorice, and aloe. Participants with disease showed statistically significant preference for boxthorn, ginger, ginseng, Korean Angelica, licorice, and big blue lilyturf. According to the level of interest in functional drinks, the high-interest cluster showed statistically significant high preference for all fruit additives as well as all Oriental and other additives except big blue lilyturf, semi-fermented tea, black tea, and aloe. Conclusion: Preference results in this study may be used to develop natural carbonated drinks with functionality for specific targets.
Key Words
functional drink, fruit additive, oriental and other additive, functional natural carbonated drink
University Students’ Eating Habit, Perception and Acceptance of Korean Food in Jeollabuk-do Province 전라북도 지역 대학생의 식습관과 한식에 대한 인식 및 기호도 연구
민경진 Kyung Jin Min , 정휘진 Hwi-jin Joung , 이예지 Ye-ji Lee , 김문숙 Moon Sook Kim , 최일숙 Il Sook Choi
University Students’ Eating Habit, Perception and Acceptance of Korean Food in Jeollabuk-do Province 전라북도 지역 대학생의 식습관과 한식에 대한 인식 및 기호도 연구
민경진 Kyung Jin Min , 정휘진 Hwi-jin Joung , 이예지 Ye-ji Lee , 김문숙 Moon Sook Kim , 최일숙 Il Sook Choi
DOI:10.9724/kfcs.2017.33.5.588
Abstract
Purpose: The aim of this study was to investigate the relationship between the university students’ eating habits, perception, and acceptance of Korean food in Jeollabuk-do province. Methods: The subjects were 313 students (123 male, 190 female) who answered questionnaires during May 2016. Results: In this study, the male students showed significantly higher scores for exercise frequency, whereas female students showed higher scores for ‘snack frequency’ and ‘selective eating’ (p<0.05). Even though many students viewed Korean food as healthy, female students showed significantly higher scores for taste likeness, smell likeness, and color likeness (p<0.05). For acceptance of Korean food menu items, male students showed higher scores for roasted or steamed Korean foods such as Galbi jjim and Bulgogi, whereas female students showed significantly higher scores in soup, dessert, and street food (p<0.05). In the principal component analysis, ‘food interest’ was positively correlated with ‘roasted or steamed’, ‘dessert’, and ‘street food’, whereas ‘health interest’ was correlated with low calorie menu items, such as ‘Kimchi and salad’ and ‘soup’. For improving Korean food, female students showed higher scores for education of eating attitudes, food safety, and development of fusion food as well as significantly high scores for globalization (p<0.05). Conclusion: Student showing health interest and regularity of breakfast showed high scores for Korean food acceptance, menu and improving Korean food. Meanwhile the student with unbalanced eating habits showed different patterns. The result show the need to extend education on eating habits and health related to perception of wellbeing value of Korean food.
Key Words
eating habit, Korean food perception, acceptance, Korean food menu
Effect of Diabetic Dietary Education Program on Diabetes Knowledge and Dietary Behaviors of Elderly Diabetic Patients 노인 당뇨병 환자 대상 당뇨병 식생활 교육이 당뇨병 지식 및 식생활 행동에 미치는 영향
예지영 Ji Young Ye , 민성희 Sung Hee Min , 이민준 Min June Lee
Effect of Diabetic Dietary Education Program on Diabetes Knowledge and Dietary Behaviors of Elderly Diabetic Patients 노인 당뇨병 환자 대상 당뇨병 식생활 교육이 당뇨병 지식 및 식생활 행동에 미치는 영향
예지영 Ji Young Ye , 민성희 Sung Hee Min , 이민준 Min June Lee
DOI:10.9724/kfcs.2017.33.5.601
Abstract
Purpose: The object of this study was to evaluate the effect of diabetic dietary education. Education focused on increasing diabetes knowledge and altering dietary behaviors of elderly diabetic patients. Methods: Subjects were recruited from a diabetes registration and education center in Bucheon city. Diabetes dietary education program was provided in the form of five education lessons over 5 weeks, and the effect of the program was determined by primary, secondary, and tertiary tests before and after education and after 3 months. Results: Most of the subjects felt that diabetes dietary education was required. In the education group, there was a significantly difference (p<0.001) in correct answer score of diabetes knowledge. The correct answer score of the educated group between before and after the test significantly differed (p<0.001) for 7 out of 10 variables. The total dietary behavior scores were significantly different in the education group. Conclusion: Based on the results of this study, the diabetes education program improved diabetes knowledge and dietary behavior of the subjects. Further studies are necessary for the development and application of a customized diabetes education program targeting elderly people.
