• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.971-976
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• 2002

Effect of storage temperature and packing method on the changes in pH, acidity, the levels of lactic acid bacteria, volume expansion of packages and the colorness during the fermentation of kakdugi (diced radish kimchi) were investigated. The fermentation characteristics were greatly influenced by the temperature. The pH of kakdugi fermented at 15$^{\circ}C$ was 4.10 at 3 days, while the pH of kakdugi fermented at $0^{\circ}C$ was 4.03 at 18 days. The acidity of kakdugi fermented at $0^{\circ}C$ very slowly increased compared to that of the kakdugi fermented at 15$^{\circ}C$, 1$0^{\circ}C$ or 5$^{\circ}C$. The required days to reach the acidity of 0.6% (optimally ripened state) were 6 days at 15$^{\circ}C$, 7 days at 1$0^{\circ}C$, 18 days at 5$^{\circ}C$ and 30 days at $0^{\circ}C$. Despite of different fermentation temperature, the numbers of Leuconostoc sp. in optimally ripened kakdugi were similar. However, Lactobacillus sp. in kakdugi fermented at $0^{\circ}C$ was the smallest in number. Also, the volume expansion of aluminum pack was the lowest in kakdugi fermented at $0^{\circ}C$. Both pH and acidity of the kakdugi fermented in different packing condition did not show any difference at 1$0^{\circ}C$ for 20 days, however, the color of the kakdugi was affected by a packing method. Aluminium laminate package in which Ca(OH)$_2$ Pack stuck inside resulted in decolorization of kakdugi compared with aluminum package without Ca(OH)$_2$ pack or plastic jar. It showed the lowest redness and the highest lightness and yellowness. These results indicated that fermentation at $0^{\circ}C$ could increase storage period of kakdugi with minimum growth of Lactobacillus sp., and plastic jar might relieve the problem of volume expansion and decolorization of kakdugi.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.416-426
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• 2006

The purpose of the study was to investigate the perception and preference of chungkukjang in the middle school students under school meal service. For the investigation, 538 third-grade students in Seoul area were surveyed by a questionnaire and the data were analyzed by the SAS package. The result showed that 81.3% of the surveyed students responded the awareness of chungkukjang, and the motives of their interest in chungkukjang were through home education(60.0%) and mass communication(30.9%). Most students recognized that chungkukjang is the soybean fermented food, healthy food and Korean traditional food. 33.8% of students responded that chungkukjang jjigae served at the school meal service was not tasty. It also revealed that male students had more preference for chungkukjang jjigae than female students. Among the 22 kinds of new chungkukjang menu served at the school meal service in the future, 10 kinds of menu (chungkukjang samgeobsal gui, samgeobsal chungkukjang bockum, chungkukjang sauce dakk gui, chungkukjang dongasmali, chungkukjang sogogi janggug, chungkukjang kimchi bokgumbab, chungkukjang bajirak kalguksu, chungkukjang kimchi buchim, chungkukjang sangsun gut, chungkukjang bibimbab) were highly preferred foods by male students. Therefore, in order to make middle school students take the chungkukjang foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat chungkukjang foods. The school also should try to use more chungkukjang foods in the school meal service, and try to improve in cooking process to make more tasty chungkukjang foods fur teenagers.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.350-355
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• 2009

This study was performed to evaluate the sodium and potassium content of the 19 kinds of side dish purchased from traditional market and super market in Daejeon area. The results are summarized as follows. Sodium content(mg/100 g) among samples was the highest in the Jangachies. The sodium contents of Yeongeun jorim, Bellflower saengchae, Kkaetip jangachies, Chonggak kimchi, Changranjut in super market were significantly higher than those of the traditional market (p<0.05). On the other hand, the sodium contents of the other side dishes in traditional market were significantly higher those in super market. These results suggested that the sodium content of side dishes in the traditional market were higher than those in the super market. Sodium intake from Kimchi and Jangachies per one serving size is estimated significantly highest among samples. Also, potassium content of side dishes were low detected compare to sodium content and potassium content of side dishes in the traditional market were higher than those in the super market. From these results, it was suggested that food labeling (Na content) on the package of side dishes is to be required for lowering Na intake, and standard cooking methods is to be established.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.

• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.116-125
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• 2020

The purpose of this study was to assess the sugars contents of home meal replacement (HMR) products currently sold in Korea. This study surveyed and examined the sugars contents in 835 popular HMRs (294 ready-to-eat foods; RTE, 499 ready-to-cook foods; RTC, 42 fresh-cut vegetables; FCV) through the nutrition labels. The average price, weight and energy content of 835 HMR products were 3,917.5 Korean won, 336.0 g, and 522.7 kcal, respectively. The sugars content per product was significantly higher in the RTCs (13.4 g) and RTEs (10.3 g) than that in the FCVs (4.2 g) (P<0.001), and the percentage of energy from sugars was 9.7% for the RTEs, 10.2% for the RTCs, and 8.7% for the FCVs without any significant difference. The sugars contents of 9 RTE types were in the order of side dishes (34.3 g), sunsik (22.5 g) and hamburgers (12.1 g) per package. The percentage of energy from sugars was highest in side dishes (28.1%), followed by kimchi (24.9%), sunsik (17.2%), and hamburgers (10.6%). Among 14 RTC types, the sugars contents were in the order of hot dogs (52.9 g), tteokbokki (30.4 g) and noodles (21.2 g) per package. The percentage of energy from sugars was the highest at 22.9% for sauces, followed by side dishes (17.3%), porridges (14.4%), instant stews (14.3%), and hot dogs (13.1%). Strategies and practices are needed to reduce the sugars contents of HMR producers and the sugars intakes of HMR consumers.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.198-206
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• 2010

In recent years consumers have become used to products geared toward a more convenient lifestyle, thus, the demand for salted-cabbage, for use in preparing Kimchi is increasing. This study aims to investigate purchasing factors, the satisfaction and demands of salted-cabbage, and to ascertain a marketing strategy for expanding the use of salted cabbage in food-service departments of schools. Self-administered questionnaires were collected from 131 buying agents who manage food materials for schools, and statistical data analysis was completed using the SPSS V.14.0 program. 46.9% of the participating respondents were from elementary schools, 27.7% from middle schools, and 25.4% were from high schools.. Most of the subjects (67.9%) recognized the salted cabbage retailed for foodservice, but 62.3% of these had not purchased them, due to both their lack of trust in the sanitation and raw material handling of the food product, and the high price. Respondents considered different factors when deciding whether or not to purchase: the origin (local or imported) of the cabbage, hygiene, and taste, as well as characteristics such as the cabbage weight, package weight, and package materials. The score of post-behavior intentions as well as overall satisfaction was rather high. Also, they perceived the need of strategic promotion for enlarging the market portion of salted-cabbage. These results will done the guidelines for diversifying the salted-cabbage market and for creating an added value of agricultural products in rural areas.

• Journal of Nutrition and Health
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• v.36 no.6
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• pp.622-634
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• 2003

The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.23-33
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• 1997

The aim of this study has been two fold - to analyze the degree of utilization of Korean menu items in family restaurants; and to evaluate consumer satisfaction with the quality of family restaurant food and food-related service. A self-completed questionnaire survey of 280 consumers having meals in 6 family restaurants in Korea was undertaken and detailed information was collected from each. Consumer satisfaction with the quality of food and food-related service in family restaurants was evaluated by consumer questionnaires. It was measured by assessing 24 variables. Statistical data analysis was using SAS package program for descriptive analysis, t-test and analysis of variance. Importance mean score of customers was 4.07 out of 5, with performance mean score of 3.19. The gap between importance and performance scores was 0.87. The Importance-Performance Analysis (IPA) technique was used for obtaining information of the degree of utilization of Korean menu items in family restaurants. By the results of the IPA technique, menu items with fair to poor performance and high importance to the customer were cooked meals, noodles, steamed and grilled dishes, Korean salads, kimchi, beverages, single-dish course, suggesting that customer seemed to be dissatisfied with the degree of utilization of Korean menu items in family restaurants.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.59-68
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• 2007

This research was to investigate the consumers' perception and purchase behavior of Korean rice cake as a meal. The rate of consumers who had eaten rice cake as a meal was 64.7% and that of those who had not was 35.3%.. For breakfast, 49.83% of them ate rice cake and for lunch 21.2% of them did. Reasons for eating rice cake for meal were investigated on 'easy to eat(63.21%), 'the others(13.0%)', 'good taste (12.3%)' and 'healthy food(10.8%)'. Reasons for not eating rice cake for meal were researched on 'snack(40.09%), 'difficult storage(21.9%)' and 'expensive(9.7%)'. After purchasing or making rice cake, 45.4% of consumers ate immediately and 30.9% of them ate within $1{\sim}2\;days$. In thawing methods of frozen rice cake as a meal, 51.3% of consumers used a microwave. Kinds of beverage with which rice cake was eaten were water(35.3%), coffee(14.9%), milk(13.8%) and Kimchi(dongchimi, 13.8%). The complementary points for purchase of rice cake as a meal were 'Small package(23.2%)', 'Good preference'(20.5%), 'Healthy food(15.0%)', 'Affordable price(12.7%)' and 'Low calorie(9.5%). Kinds of rice cake as a meal were Injeolmi(16.0%), Backsulgi(15.4%), Yaksik(9.3%) and Galaetteok(9.0%).

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.161-174
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• 2004

This study was accomplished to investigate the dietary life and their opinion about the food-nutrition labelling of 20's∼60's housewives in Seoul and Kyeonggi area. The results were as follows. Among subjects, 63.5% didn't make a budget for the food expenses because they did not practice habitually not only the budget-planning, but also the menu planning. They often brought the Kimchi from the relatives rather than preparing it by themselves. On the other hand, they often purchased the soy sauce, soybean paste and soybean paste mixed with red pepper. When purchasing the foods, the importantly considered factors were in the order of freshness, taste and nutritional quality. They thought the processed foods were convenient and economic in terms of time but were not beneficial for the health and low in the nutritional quality. The confirming degree of food-nutrition labelling was very low, but in case of confirming, they often confirmed the manufactured date and the expiration date in order to confirm the stability. The degree of confidence and understanding about food-nutrition labelling of subjects was average 3.3 out of 5. They wanted the nutrient content the most in the food-nutrition labelling on the package. They preferred it as the types of picture and graph rather than the table and descriptiption. The expected effects of food-nutrition labelling was that they might be helpful to select the foods for the prevention of the adult diseases and obesity. From the results, we proposed that the agencies and nutrition concerned consumers should make an every efforts for the successful implementation of food-nutrition labelling system.