• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.325-338
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• 2016

The objective of this study was to review Dasik's recipe of Jong-Ga in the Gyeongbuk area. Main methods of this study were literature review and in-depth interview. To study the historical transition of traditional Dasik, analysis of 11 cooking books from the 1400's to 1800's was carried out. Jong-Ga was made using Dasik and main ingredients were Songhwa, Kka and Kong Dasik. Special Dasik was in nine of Jong-Ga (Ipjae's head family of Pungyang Jo's clan, Sojea head family Gwangju No's clan, Sawoodang head family Uiseong Kim's clan, Heobaekdang's head family of Bukye Hong's clan, Taechon's head family of Gyeseong Go's clan, Gwiam's head family of Gwangju Lee's clan, Songdang's head family of Milyang Park's clan, Haeweol's head family of Pyeonghae Hwang's clan, Galyam's head family of Jaeryoung Lee's clan) and Dasik are Gamphi dasik, Heukimja dasik, Baksulgi dasik, Tibap dasik, Daechu dasik, Yukpo dasik, Misutgaru dasik, Dotori dasik and Omija Dasik. It was used as a ritual food and reception food for guests. These recipes are good examples of functional and modern of Korean food. In the future, Dasik as well as discovery of ingredients in other foods of Jong-Ga are needed

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.959-967
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• 2003

The polyphenol compounds of Korean pears were extracted with 60% acetone for 4 days at room temperature and purified using Sephadex LH-20 column chromatography, MCI gel column chromatography, Bondapak $C_{18}$ column chromatography, TLC, and HPLC. As a result, three compounds were isolated. The chemical structures of each compound were determined and identified using NMR, FAM-mass, and FT-IR. The compounds were confirmed as (+)-catechin (compound A), (+)-gallocatechin (compound B), (-)-epigallocatechin (compound C), and procyanidin B-3-3-o-gallate (compound D).

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.909-920
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• 2009

This study was performed to compare the dietary behaviors of university students in Incheon area by residence types. The population was divided into 4 groups by residence types: family home in Incheon, family home in another area except Incheon, boarding house and, university dormitory. The general subject, health behavior, and dietary behavior of each group were investigated using a one-week questionnaire and the results were as follows. The average height, weight, and BMI were 175.67 cm, 69.8 kg, and 22.61, respectively, for males and 161.84 cm, 51.51 kg, and 19.66, respectively, for females. The most common residence type of the students was the family home in Incheon. Smoking rate of the students living in a boarding house was higher than the other groups. The rate of exercising and consumption of supplements were lower than the other groups. Most of the students frequently skipped breakfast. Boarding and dormitory students missed breakfast more than any of the other groups. The main reason for skipping meals was lack of time. The favorite snack type was confectionery and ice cream. Most of the students had snacks between lunch and dinner or after dinner. The frequency of consuming beans, fruits and, dairy products among 13 food items for boarding and dormitory students were lower than the other groups. The results of this study suggest that nutritional education for university students is needed to improve their dietary behavior and to maintain their health.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.481-490
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• 2010

The shock of melamine-contained food has been known with the incident of hospitalization or death of infants at the age of 11-month old in China. The purpose of this study was to examine consumers' risk perception, attitude and purchase behavior of melamine-contained food which recently came to the fore as a social issue, focusing on the relationship between consumers' attitude and purchase behavior based on physical risk, social risk, psychological risk, financial risk, consumers' attitude and purchase behavior. Study findings are as follows. First, the four factors of risk perception of melamine-contained food were significantly different by consumers. Consumers regarded social risk as most significant and it was followed by financial risk and psychological risk. And they regarded physical risk as most insignificant. Second, as for the difference of risk perception by demographic features, such factors as gender, age, marital status and schooling had no statistically significant influence. Third, the potential risk of melamine-contained food had a negative influence upon consumers' attitude and purchase behavior. In addition, consumers' attitude and purchase behavior were decided by perceived risks. This finding implies that consumers' attitude can accompany with negative or positive behavior and consumers' behavior can be related to social, financial and physical risks. Because the risk perception of melamine-contained food can cause consumers' distrust about all kinds of food in general, domestic manufacturers of milk product-contained confectionery and food can be harmed. In order to overcome this problem and make consumers purchase all the milk products and milk-contained food without fear, governmental agencies must reestablish systems with which the safety of imported raw materials and its processing can be insured and manufactures must improve the quality of products in a diverse and discriminative manner. This study seems to be meaningful in that it examined consumers' risk perception of melamine-contained food, a current social issue, and then looked into the influence of risk perception upon consumers" attitude and behavior, thus presenting the strategy of reestablishing the system of relationship between consumers and business entities in a desirable manner.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.445-451
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• 2010

This study was carried out to investigate the quality characteristics of breads with added Phellinus linteus grown in brown rice (BRPL). For color values, with increasing added BRPL powder, "lightness" decreased in the crumb while "redness" and "yellowness" increased ($^{***}$ p<0.001). The highest scores in volume and specific volume were observed in white pan bread with 5% BRPL powder added. When 10%, 15%, and 20% BRPL powder were substituted for equal amounts of strong flour, the volume and specific volume ratios of white pan bread decreased ($^{***}$ p<0.001). In texture measurements for white pan breads, hardness decreased slightly with the addition of 5% BRPL powder, but significantly ($^{***}$ p<0.001) increased with addition of 10%, 15%, and 20% BRPL powder. The addition of the BRPL powder significantly increased the springiness, gumminess, and brittleness of the white pan bread. The highest sensory scores for color, flavor, taste, and overall acceptance were obtained from white pan bread with 5% BRPL powder added ($^{***}$ p<0.001). By the results of these experiments, we can conclude that the hightest quality of bread with added BRPL powder has no more than 10% added BRPL powder content.

• Journal of Life Science
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• v.20 no.3
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• pp.374-380
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• 2010

The objective of this research was to evaluate the inhibitory activities of phenolic compounds isolated from Cheomoknosang callus on Helicobacter pylori. Total phenolic compounds of 80% ethanol extracts from callus were 15.3 mg/g. The activity of H. pylori inhibition at 80% ethanol extracts from Cheongmoknosang callus was determined as 14 mm clear zone. Isolation of inhibitory compounds was carried out on Sephadex LH-20 and MCI-gel CHP-20 column chromatography using a gradient elution procedure of increasing MeOH in $H_2O$. The chemical structure of the inhibitory compound against Helicobacter pylori was confirmed as protocatechuic acid, chlorogenic acid, caffeic acid and rosemarinic acid by spectroscopic analysis of FAB-MS, NMR and IR spectrum.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.987-991
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• 1997

Effect of morphology and granule size of crystalline D-sorbitol on texture of sugar-free chewing gum was investigated with different morphology of sorbitol such as a compact shaped P-type and a loose shaped S-type, and with different granule size such as 50 mesh, 80 mesh, and 100 mesh. The chewing gum including S-type sorbitol exhibited an increased flexibility and a decreased hardness as compared with that including P-type sorbitol. S-type sorbitol was chosen as a solid phase of sugar-free chewing gum because the consumer preferred a chewing gum with high flexibility and low hardness. The flexibility and hardness of chewing gum including S-type sorbitol were determined to be optimum at 80 mesh of the sorbitol size. The flexibility of the chewing gum including 80 mesh S-type sorbitol increased but the hardness decreased with increasing temperature.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.548-551
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• 1998

Physicochemical characteristics of the Korean type hot sauce during storage were investigated. Chemical analysis of the Korean type hot sauce showed as follows; pH 3.29, titratable acidity 3.88%, capsanthin 0.13% and capsaicin 2.68 mg%. The contents of capsanthin and capsaicin except pH and titratable acidity decreased during storage for 50 days at 20 and $30^{\circ}C$. The results of sensory evaluation showed the decrease of value according to storage time. Especially change of color in sensory evaluation was outstanding. For correlationship between the color of sensory evaluation and capsanthin content was high, capsanthin content was selected as a quality index of the Korean type hot sauce. Shelf-lives of the Korean type hot sauce were predicted to be 232.5 days at $20^{\circ}C$, and 178.0 days at $30^{\circ}C$, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.618-628
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• 2006

The purpose of this study was to examine the donators' characteristics and donative foods of both government-dominant and non-governmental food bank program, to understand the problems and benefits of food bank program, and to find the solutions to activate food bank program. The questionnaires were distributed to 120 food bank operators and 3 donators were selected from each food bank for the survey from April 2002 to May 2002. 118 sheets (32.8%) from government-dominant food bank and 53 sheets (20.1%) from non-governmental food bank were collected. The main results of this study were as follows: The largest donators to either government-dominant or non-governmental food bank programs were bakery and confectionery companies 31.4% and 45.3% respectively. The majority of donated foods were 'goods in stock' (55.6%) and frequency of donation were largely on a daily basis (27.1% for government-dominant and 22.6% for non-governmental). Some of the donators who had more donative food did not donate, and the reasons were closeness to expiration date of food (67.3%), lack of legal protection in the event of food poisoning (54.5%), and poor public image of food related accidents (52.3%).