• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1303-1314
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• 2021

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.291-295
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• 1994

The main purpose of this research is to survey mushroom uses by housewives in Taegu metropolitan region to provide basic knowledge for the development of mushroom cooking methods. We have done statistical analyses of 472 questionnaires on mushroom uses. We found the following results: many respondents regarded mushrooms as one of natural, or health foods. The most well-known mushrooms turned out to be Pleurotus ostreatus, Dried Lentinus edodes, Ganoderma lucidum, Agaricus bisporus and Tricholoma matsutake in the order. The higher in income and year of education, the more species of mushroom are known to respondents. Anticancer effect of mushrooms are known very well and 56.4% of respondents eat Pleurotus edodes often. Preference between mushrooms and their characteristics have been turned out to be significantly different. Preferred characteristics are taste, texture and aroma: respondents preferred texture of Pleurotus ostreatus, and taste and aroma of Tricholoma matsutake. Main purchasing place for mushrooms turned out to be market. Majorproblems of mushroom uses are price, development of cooking methods, storage and preservation of mushrooms.

• Journal of People, Plants, and Environment
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• v.22 no.5
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• pp.489-503
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• 2019

This study aimed to analyze the preference of subfertile women for forest therapy programs depending on their emotional characteristics, and to provide basic data for the development of forest therapy programs in order to promote the mental health of subfertile women. Among the surveyed emotional characteristics of subfertile women, the level of emotions including pressure to become pregnant, impatience and frustration were high, while that of emotions including anxiety and fear; depression, hopelessness, helplessness, loneliness and sadness tended to be medium. The level of emotions including shame and guilt tended to be low. The top six forest therapy programs preferred by subfertile women include a deep breath of air /phytoncide, forest bathing/wind bathing/sun bathing, self-esteem recovery program, eating organic foods, low body bathing/foot bathing/hot spring bathing, and breathing/breathing exercises. Subfertile women highly pressured to become pregnant showed significant differences in the preference of the self-esteem recovery program, Domar 's relaxation therapy, NLP therapy, and sleeping in the woods, while women with anxiety and fear showed significant differences in the preference of walking barefoot in forests, mountain walking in silence, listening to water sounds/ hand and foot soak, self-esteem recovery program, NLP therapy, cognitive behavior therapy, aroma therapy, integrated art therapy in forests, forest bathing/wind bathing/sunbathing, a deep breath of air/phytoncide, and observing stars. Women with depression, hopelessness, helplessness, loneliness, and sadness showed significant differences in eating organic foods, self-esteem recovery program, counseling/coaching, and cognitive behavior therapy. The significance of this study was to analyze the preference of subfertile women, as subjects, for forest therapy program. The results of this study are expected to be used as basis data for developing forest therapy programs for subfertile women.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.5
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• pp.3361-3369
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• 2015

The objective of this study was to improve the quality of black raspberry wine added with wild grape, based on selection of yeast strains and fermentation conditions. The Y1 yeast(Lalvin 71B) indicated significantly higher lactic acid, ester, fusel oil content after fermented mashing than other samples tested and had an effect on the reduction of acidity and enhanced aroma of black raspberry wine. In addition, the high fermentation temperature($25^{\circ}C$) using Y1 yeast showed much higher tendency to retain components of aroma (ethyl acetate, higher alcohols) and the highest overall preference including sensory evaluation than that of low fermentation temperture($15^{\circ}C$). Thus, the fermentation using Y1 yeast at $25^{\circ}C$ can be applied to positively improve the taste and flavor of production of black raspberry wine added wild grape.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.702-709
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• 2012

Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.307-316
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• 1996

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.29-39
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• 2018

The goal of the present work was to determine the optimal addition amounts of liquid smoke and curing mixture to develop Chuncheon Dakgalbi with improved preference and shelf-life. In the first experiment, Chuncheon Dakgalbi was prepared with different amounts of liquid smoke. In the second experiment Chuncheon Dakgalbi was prepared with various amounts of curing mixture and 0.1% (w/w) liquid smoke. Different amounts of liquid smoke resulted in different aroma patterns, which were observed using an electronic nose, and Dakgalbi with 0.1% (w/w) liquid smoke had the highest score in overall acceptability. The addition of liquid smoke and curing mixture inhibited the growth of bacteria, slowed down the decline in pH, and delayed increased in volatile basic nitrogen contents and lipid oxidation. However, no clear effects were observed on instrumental color. From a consumer preference test, the highest preference score was achieved by added 0.2% (w/w) curing mixture. Liquid smoke and curing mixture extended shelf-life and improved preference of Chuncheon Dakgalbi. Considering the physicochemical, microbiological and consumer preference, it was recommended to add 0.1% (w/w) liquid smoke and 0.2% (w/w) curing mixture to Chuncheon Dakgalbi to enhance shelf-life and preference.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.627-635
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• 2012

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.300-306
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• 2010

Arabica coffee has been classified for trading according to the New York Board of Trade (NYBOT) green coffee classification. The aim of the present study is to evaluate the physiochemical and sensorial characteristics of coffees classified by NYBOT as NY2 (specialty coffee), NY3/4 and NY4/5 (commercial coffee). The density of green coffee was higher for the NY2 sample. The amount of total solids in brewed coffee increase as the green coffee grade decreased and the pH levels decreased as the coffee grade decreased. Descriptive analysis using a 15cm line scale was carried out by 12 trained panelists prepared by espresso coffee and consumer preference tests were carried out by 168 consumers. The NY2 sample had the highest fruity, acidity, sweetness and aftertaste characteristics. In addition, green, rio, sour and astringency characteristics increased as the coffee grade decreased. Acceptance of aroma, flavor, taste balance and overall were higher for the NY2 sample. In the consumer preference test, the NY2 and NY4/5 samples had a similar distribution, but consumers between the ages of 20 to 30 who like to drink brewed coffee more than instant coffee preferred the NY2 than sample over the NY3/4 sample. In conclusion, significant differences were observed among the three groups of green coffee classification in all physicochemical and sensory parameters.