• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Journal of the Korean Home Economics Association
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• v.43 no.9 s.211
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.357-365
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• 2006

The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).