• Journal of the Korean Society of Food Culture
• /
• v.22 no.2
• /
• pp.254-260
• /
• 2007

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.2
• /
• pp.159-167
• /
• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.990-995
• /
• 2013

In the pursuit of practical usage for Codonopsis lanceolata and development of functional processed food material, the research on the product characterization is being performed through the manufacturing of Yanggaeng which is extracted from the Codonopsis lanceolata skin concentrate. By adding Codonopsis lanceolata skin extracts (0, 40, 60, 80, 100%) to the product, the chemical property characterization and organoleptic test of the produced Yanggaeng are being conducted. The scavenging effects on DPPH free radical have a significant proportional relationship with the addition of Codonopsis lanceolata skin extracts as 61.30 for 100% added group as compared with 52.72 for the null-addition group. It is considered that the antioxidative activity increases with the addition of the Codonopsis lanceolata skin extraction as the SOD similar activity rate was increased to 49.23% from 39.31%, the flavor preference was ranked as 80%>60%>0%>100%>40% showing that 60~80% of Codonopsis lanceolata skin extraction addition seems to be the proper amount.

• Korean Journal of Food Science and Technology
• /
• v.51 no.4
• /
• pp.309-315
• /
• 2019

In this study, the physicochemical characteristics of imported whole sesame oil (WS; WS1, WS2), imported sesame powder oil (SP; SP1, SP2), sesame oil mixed with imported whole sesame and sesame powder (WSP; WSP1, WSP2) were analyzed and their quality characteristics were compared according to the imported raw material type. $L^*$ and $b^*$ values of WS1 were the lowest and the browning index was significantly high. WS2 showed contrasting results. The redness of sesame oil was high due to its high acid value. The correlation value showed a low acid value as the content of saturated fatty acid was high. SP showed low values for antioxidant property and overall preference. The overall preference score of sensory evaluation showed the highest positive correlation with the score, suggesting that SP lacked the unique fragrance. Therefore, SP lacked the specific aroma and antioxidant property.

• The Research Journal of the Costume Culture
• /
• v.10 no.2
• /
• pp.132-145
• /
• 2002

This study conducted a questionnaire survey of family restaurant employees in Seoul on their satisfaction and preference in working uniforms, and analysed the result to suggest adequate designs to serve the purposes of uniforms. The result is as follows - First, many pointed out a need to improve generally showing a low satisfaction with varying degrees according to sexes and ages. More women complained about colors, designs, materials and sizes than men did, and young employees in their twenties wanted better designs, colors and sizes in the order while those in their thirties and forties were dissatisfied mostly with materials. The need fur the improvement was focused on function and designs, and as for uniform materials, perspiration absorbency had the highest level of dissatisfaction. Second, about 40% of the respondents said the skirt width, pants length, and sleeve width were trio small or too big, therefore it is vital to improve uniform sizes. Third, the employees on duty felt uncomfortable mostly when they sat, and the neck and armhole parts were the most uncomfortable. The most easily tainted parts were in the order of the collar, front hem, and sleeve seam for upper garments, and the hip, bottom hem, and pleats for lower ones. Therefore it is required to develop functional uniforms considering the body features and momentum. Fourth, the most preferred material was that guaranteed easy movement and good air-permeability, and colors were in the order of white, beige and black for upper garments, and black, beige and blue for lower ones. And plain, natural and stripped patterns were preferred by both men and women. As seen so far, restaurant employees were mostly dissatisfied with the design, movement, and function of their uniforms demanding functional ones made of better and comfortable material. Uniform designs were suggested based on the analysis of the demonstrative rese.

• Culinary science and hospitality research
• /
• v.24 no.1
• /
• pp.96-104
• /
• 2018

The purpose of this study was to promote consumption of rice through production of jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of Westernized consumers. For that pupose, we performed physicochemical quality test and sensory test after preparing the jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows. When the addition of blueberry powder increased, the moisture content in jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased. The pH of the dough in jeungpyun increased significantly (p<0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.

• Horticultural Science & Technology
• /
• v.28 no.3
• /
• pp.507-514
• /
• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.

• Journal of the Korean housing association
• /
• v.18 no.1
• /
• pp.61-72
• /
• 2007

The purposes of this study were to summarize the concept of well-being and well-being apartment, to grasp the present condition of apartments which were introduced with well-being elements, and to find out the consumer preferences on well-being elements for apartment planning. Library and internet surveys were performed to summarize the concept of well-being and well-being apartment and to grasp the present condition of apartments which were introduced with well-being elements. Questionnaire survey was carried out from 2nd to 22nd of June 2005, to investigate the preferences on well-being elements for apartment planning. The respondents were 250 residents who are from thirties to fifties and living in urban area. As results, respondents think that 'living for health of body and mind' about concept of well-being and 'certificated apartments by green building rating system' or 'apartments introduced ecological factor' about concept of well-being apartment. They answered that 'yes' about 'Do you have intention to buy well-being apartment?'. The elements in aspect of complex planning having the preference were revealed that promenade for complex design, ecological garden or walking space for landscape design, outdoor exercise space for outdoor design, and security system for foundation equipment. The elements having the preference in aspect of public facilities were fitness room for sports & health facility and study room for cultural facility. The preferred elements in aspect of building and unit design were roof garden for building design, multi-functional room for unit floor plan, natural surface material for interior surface, ventilation system for indoor environment, control system for home automation, and food waste machine for home electronics.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.649-656
• /
• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• Journal of the Korean Dietetic Association
• /
• v.9 no.1
• /
• pp.1-12
• /
• 2003

The purpose of this study was to investigate the knowledge and perception for Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male students and 278 female students in Masan and Changwon City. The main results of this study are as follows. Ninety-three point three percent of the subjects were nuclear family type and 61.7% of respondent's mother had job. The average knowledge score for Kimchi of the subjects was 5.27 out of possible 10 points and the average value score on Kimchi was 41.25 out of 50 points. Eighty-six point one percent of students think they should eat Kimchi because Kimchi is good for the health(38.6%) and Kimchi is our traditional food(31.4%), and it was significantly difference between gender(p<0.01), male students more realized 'Kimchi is good for the health(41.6%)', whereas female students more realized 'Kimchi is our traditional food(38.9%)'. The subjects perceived that the additive material making for Kimchi were powdered red pepper(80.2%), garlic(62.5%), salt(62.0%), salted, fermented shrimp(50.2%). ginger(49.5%), green onion(39.8%), salted, fermented anchovy(34.9%), sesame(25.0%), carrot(22.4%). More than 70% of the subjects estimated for Kimchi 'Kimchi is our traditional food(84.1%)', 'Kimchi must be developed the international food'(73.7%), 'Kimchi must be in succession(75.8%)', 'Kimchi is very nutritious food(70.3%)'. However, they thought Kimchi have to be improved more hygienically(38.8%) and less stimulative taste(25.7%). The knowledge for Kimchi showed a positive correlation with the value on Kimchi and the preferences for Kimchi, and the value on Kimchi was a positively related to the preferences for Kimchi(p<0.01). Therefore it is need to the development of program for the knowledge for Kimchi and the value on Kimchi in order to improvement the preferences for Kimchi.