• Food Quality and Culture
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• 제3권1호
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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 East Asian Society of Dietary Life
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• 제16권2호
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• pp.180-185
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• 2006

To develop a new instant pumpkin gruel food, this study investigated the dried powder and gruel quality characteristics depend on drying method. The pumpkin powder was dried by infrared and freeze drying, and then milled to 80 mesh, after which the manufactured gruel was mixed with glutinous rice by heating. The gruels prepared by dried pumpkin powder were compared with steamed and freeze dried powder as a control, the crude protein and total sugar contents were high in the infrared drying powder, but freeze drying kept more carotenoid content. Soluble solid of gruel was higher in the freeze dried powder, and steam treated powder showed increased L and b values. Sensory test was carried out to select proper drying methods with 5-point scale. The gruel with freeze dried powder gained the highest score in overall quality. These results suggest that freeze drying could be used for manufacturing high quality instant pumpkin gruel.

• Food Science and Preservation
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• 제8권1호
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• pp.74-78
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• 2001

Instant gruel using pumpkin(Cucurbita maxima Duch var. Evis) was prepared and the optimum mixing ratio of ingredients and cooking method were examined by physicochemical characteristics and sensory tests. The optimum mixing ratio of materials were steamed pumpkin 78.4%, heated com 9.2%, roasted onion 4.6%, boiled redbean 6.9%, sugar 0.6%, salt 0.3% in overall acceptance of instant pumpkin gruel. In order to Felons the shelf-life, instant pumpkin gruel was packed using pouch pack(PE-CPP) and heated under the different conditions. After heat treatment, products were decreased colors value and increased acidity and viscosity The sensory evacuation of heated product after 5 days at 37$^{\circ}C$ was preferable at 120$^{\circ}C$ for 30∼40 min treatments.

• Korean journal of food and cookery science
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• 제29권3호
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• pp.291-300
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• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.

• The Korean Journal of Community Living Science
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• 제20권3호
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• pp.449-460
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• 2009

This study was performed to investigate gruel intake, preference and opinions about gruel development to produce new products for breakfast. The subjects of this study were 307 adults in Chungju city. People who favored gruels were 212(69.5%) and 50.2% of the subjects liked the gruel because of good digestion and absorption. They liked midium thick or thin gruel and also liked grain granules with some stuff as contents. The gruels often taken were abalone gruel(45.9%), pumpkin gruel(41.7%), chicken gruel(34.9%), vegetable gruel(33.6%), beef and mushroom gruel(30.3%) etc. in order. The frequency of gruel intake was 1-2 times/year and 59.6% of subjects got gruels from the special gruel restaurant. People who need gruels most were patients, indigestible person, the elderly, weaning babies, workers and students missing breakfast in order. Sesame taste obtained the highest score of all, that of bitter taste was significantly higher in over fifty year old people (p<0.05), and hot taste score was significantly higher in 30-40 year old people (p<0.01). The gruels preferred most were abalone gruel, pumpkin gruel, chicken gruel, beef and mushroom gruel, vegetable gruel, red bean gruel, pine nut gruel, egg gruel, sesame gruel, plain grain gruel etc. in order. Fifty seven percent of subjects wanted to develope new gruels fortified nutrients. In conclusion, when the substitute gruel for breakfast is developed, it is better to use food materials to be easy to digest, to have grain granules with some stuff inside and to be sesame taste.

• Korean journal of food and cookery science
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• 제11권5호
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• pp.548-551
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• 1995

The effects of sucrose, sodium chloride, and minor food materials on the rheological properties of Korean white gruel were investigated. As concentrations of sucrose and sodium chloride was increased, the yield stress was increased from 0.562 to 0.841, respectively. The pumpkin and snail drastically increased yield stress, but red bean showed no significant effect.

• Korean journal of food and cookery science
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• 제12권3호
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• pp.331-338
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• 1996

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

• Journal of the Korean Society of Food Culture
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• 제14권4호
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• pp.305-317
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• 1999

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

• Journal of the Korean Society of Food Culture
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• 제29권1호
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• pp.91-100
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• 2014

This study investigated the antioxidative activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pre-treated by far-infrared radiation or freeze-drying methods. Far-infrared treated Angelica keiskei powder (F-IAP) showed significantly lighter, weaker green, and stronger yellow color values than powder subjected to freezedrying (FAP) (p<0.001). F-IAP showed higher total phenolic compound contents than that of the FAP. ABTS radical scavenging activity of F-IAP was 50.31%, which was significantly higher than that of FAP, at 43.51% (p<0.05). Color values of gruel significantly decreased with increased addition of Angelica keiskei powder (p<0.05). Gruels containing far-infrared treated Angelica keiskei powder (F-IAG) showed higher total phenolic compound contents as well as ABTS radical scavenging activities compared to the gruels containing freeze-dried Angelica keiskei powder (FAG). Gruels containing 5 g of Angelica keiskei powder showed 2.0 to 2.5 times higher antioxidant activities than those containing powder alone due to the presence of other ingredients with antioxidant activities such as black soybean or sweet pumpkin. In the results of sensory evaluation, F-IAG containing more than 5 g of Angelica keiskei powder had higher sweetness and roasted grain flavor, as well as lower bitterness and astringency compared to FAG. Sensory acceptance tests of all samples showed higher scores than 5.0 representing possibilities of successful development of gruels as a home meal replacement containing Angelica keiskei powder.

• Korean Journal of Human Ecology
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• 제8권2호
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• pp.373-385
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• 1999

The purpose of this study was to investigate the difference between generations in awareness and acceptance of the commercial Korean traditional foods. the survey was carried out through questionnaire and the subjects were 316 middle school students and 299 parents of the other students in the same schools. Five middle schools in Chongju, Chungbuk were included. The results were as follow: 1) Students showed higher awareness than adults for cooked rices and much lower for gruels except pumpkin gruel. Difference between generations was existed in the acceptance for Yuk-gae-jang rice, plain rice, abalone porridge, pollack gruel and pinenut gruel. 2) Among soups, students were more aware of seaweed soup and rib-broth than adults and adults were more aware of bone broth than students. Students showed higher acceptance than adults for seaweed soup, Yuk-gae-jang, Gom-tang and rib broth, whereas adults showed higher acceptance than students for pollack soup. 3) Most of one bowl meals were highly known by both students and adults without any specific generation differences. Students liked the best sauteed rice cake and they like sauteed rice cake and Japchae(sauteed noodle with mixed vegetables) much more than adults. 4) There was no generation difference in the awareness of grilled and pan fried foods Grilled and pan fried foods were favored more by students than adults except grilled laver which was highly favored by both groups. 5) Generation difference was appeared in the awareness of Kimchi and salt fermented fishes, especially salt fermented fishes were much more known by adults than students. And also the acceptance of adults were higher than that of students for the most Kimchi and salt fermented fishes.