• 한국식생활문화학회지
• /
• 제31권1호
• /
• pp.42-50
• /
• 2016

Traditionally, food and medicines are considered as having common roots. That is, their energies share the same source (藥食同源), which has created a unique food culture, and nurtured a unique academic area of dietary medicine (藥膳食料學). This study aimed to develop a desirable dietary life-style based on the oriental dietary medicine theorem originated from the schema of four qi as well as five flavors of foods (四氣五味), originated from the yin-yang and five phase theory based on a clear understanding of a modern point of view, and experimental analysis of nutrients and dietary effects of clear heat effect materials. This study can promote more healthy life-styles and prevent adult diseases by following oriental dietary medicine theory. We should develop a Yack-sun theory and dietary culture that is suitable for physical and genetic health.

• 한국식생활문화학회지
• /
• 제32권5호
• /
• pp.446-452
• /
• 2017

This study was conducted to evaluate the quality characteristics and antioxidant activities of salad dressing prepared with acaiberry powder (0, 1, 3, and 5%). The pH and titratable acidity increased as the acaiberry powder increased. The sugar content showed no significant differences between samples. The viscosity was lowest in the controls and increased with increasing amounts of the acaiberry powder. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of acaiberry powder. The total polyphenol content ranged from 10.26-45.19 mg GAE/100 g, increasing with increased acaiberry powder levels. The antioxidant activities measured via DPPH radical scavenging activity, reducing power and FRAP also increased with increasing acaiberry powder concentrations. Finally, a consumer acceptance test revealed that up to 3% acaiberry powder could be added to salad dressing to provide high antioxidant activity without sacrificing sensory quality.

• 한국식생활문화학회지
• /
• 제33권1호
• /
• pp.70-77
• /
• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• 한국식생활문화학회지
• /
• 제9권2호
• /
• pp.149-157
• /
• 1994

Hospitalized patients' perceptions of the quality of hospital foodservice and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Most respondents agreed with the following foodservice characteristics that meals arrived exactly the same time every day(74.6%), cleanliness of dishes(64.9%), employees leave food within reach(60.2%), and employees who bring meals are cheerful(58.7%). Only 34.2% of respondents agreed to variety of menu; 12.9% of respondents viewed these foodservice characteristics as important in selecting a hospital; cleanliness of dishes(66.4%), variety of menu(55.0%), and varying food item combination(45.9%) were considered important by respondents; appetite, mood, and atmosphere of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, varying food item combination, cleanliness of the dishes, and foodservice employees' pleasant greeting were positively correlated(p<0.001) with rating of the taste, nutrition, and fresshness of the food characteristics.

• 한국식생활문화학회지
• /
• 제16권1호
• /
• pp.27-32
• /
• 2001

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at $1^{\circ}C$ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at $4^{\circ}C$. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

• 한국식생활문화학회지
• /
• 제15권3호
• /
• pp.195-199
• /
• 2000

Varied levels of mannitol at 0%, 3%, 6% and 9% were added to the commercial orange juice and physicochemical and sensory characteristics of the juice were investigated. Refractive index of control had $11.3^{\circ}Bx$ and the index was significantly increased to that of the $18.4^{\circ}Bx$ as the addition was increased to the 9% level(p<0.05). The values of pH and the acidity did not show significant differences among varied levels of mannitol added samples. However, sensory characteristics of aroma and sweet flavor were significantly increased as the addition levels were increased showing the values of aroma, from 7.5 to 11.3, and those of sweet flavor from 5.0 to 11.9, respectively (p<0.05). The 9% added level sample had significantly the lowest sour and astringent flavor values of 4.0 and 2.3, respectively.

• 한국식생활문화학회지
• /
• 제18권4호
• /
• pp.356-364
• /
• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• 한국식생활문화학회지
• /
• 제30권5호
• /
• pp.650-655
• /
• 2015

Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter's L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.

• 한국식생활문화학회지
• /
• 제30권5호
• /
• pp.644-649
• /
• 2015

This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased. According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter's L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.

• 한국식생활문화학회지
• /
• 제27권5호
• /
• pp.521-527
• /
• 2012

This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.