• 한국식품조리과학회지
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• 제28권6호
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• pp.753-761
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• 2012

Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.

• 한국식생활문화학회지
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• 제20권5호
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• pp.532-537
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• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

• 한국식생활문화학회지
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• 제27권2호
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• 복식
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• 제56권9호
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• pp.157-175
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• 2006

The purposes of this study are to establish a theoretical concept of nudism from sociocultural context, to examine its formative characteristics, to analyze the cultural meaning of nudism style showing in the 2000's fashion world, and to analyze and examine its aesthetic qualities. The way of a study was based on analysis and review on philosophy, aesthetics, sociology, popular culture and various documents at home and abroad and previous study and research materials about art and clothes for theoretical study. Also, we carried out a case study by analyzing photo data from fashion books, magazines and internet websites, considering the body and dress as visual objects. The summary and conclusions of this study are as follows: 1. Nudism of the sociocultural context was divided into change of understanding of the body and liberation of the body; naturalism; resistant culture; psychoanalysis context. 2. The formative characteristics of nudism style in fashion are classified in Exposure, Transparency and Body Conscious. 3. The cultural meaning of nudism style expressed in the 2000's fashion are sexual opening, surfeit of mass media, pursuit of naturalism, lookism, and individualism. 4. Nudism style expressed in 2000's fashion is drawn as three aesthetic qualities: Eroticism, Primitivism and Futurism. First, Eroticism of nudism style fashion which seeks for sexual stimulus is classified in Sensualism, Provocation and Innocence. Second, Primitivism of nudism style fashion which tends towards naturalism objecting to mechanic and digital civilization and hoping for return to the origin is classified in Primitivism, Naturalism and Sensualism as per aesthetics qualities. Futurism which is the nudism style presenting futuristic expression through using a new material is analyzed as High Technology, Cyber Sexism and functional Future.

• 한국식생활문화학회지
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• 제36권2호
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• pp.184-197
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• 2021

This study investigated the recognition and utilization status of food labeling and nutrition labeling, according to the body type recognition of university students. In a total of 351 subjects, the male subjects comprised of 25.8% belonging to the underweight awareness group, 46.3% normal weight awareness group, and 27.9% overweight awareness students. Among the female students, 29.2% belonged to the underweight awareness group, 36.6% were normal body weight, and 34.2% were the overweight group. When purchasing processed foods, the price (4.05 points), expiration date (4.03 points), and gross weight (3.88 points) were the most considered factors of the food labeling content (5 points) for all body shape recognition groups. The food labeling of canned foods was checked most by the underweight awareness group (p<0.05). For bread and snacks, the contents of food labeling were confirmed most by the normal weight awareness group and the overweight awareness group (p<0.001). For beverages, the normal weight awareness group checked more food labels (p<0.01). The underweight awareness group (55.2%) hardly checked the nutritional labeling, and 22.9% of these subjects did not check at all. Our results may provide the necessity to improve the incorrect eating habits of students, by evaluating differences between the cognitive body type and the actual body type by BMI.

• 한국식생활문화학회지
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• 제21권3호
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• pp.325-329
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• 2006

This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.

• 한국식생활문화학회지
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• 제22권1호
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• 한국식생활문화학회지
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• 제21권6호
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• pp.629-637
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• 2006

This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

• 한국식생활문화학회지
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• 제22권6호
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• pp.813-819
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• 2007

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

• 한국심리학회지 : 문화 및 사회문제
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• 제11권1호
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• pp.143-156
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• 2005

영재 교육은 현재 법국적이고 범사회적인 차원에서 관심이 고조되고 있다. 본 연구는 새로운 심리 검사 도구를 통해 밝혀진 영재의 특성이 기존의 영재 선발의 문제점에 주는 시사점을 알아보고자 수행되었다. 연구 대상은 과학/수학 영재 집단이었고 이들의 특성을 명확하게 구분해 줄 통제 집단으로 학업우수자 및 고지능자집단이었다. 영재의 타고난 기질적 특성과 후천적인 성격을 구분할 수 있는 '기질 및 성격검사 JTCI'와 함께, 진단성 지능검사를 사용하였다. 영재들은 흔히 어떤 타고난 특성이 있다고 특징지어지기 때문에, 학업우수자의 비교할 때, 기질 면에서 어떤 차이가 있을 것이 예상되었다. 그렇지만 기질은 물론 성격의 여러 하위 척도 상에서 영재 집단과 통제 집단간에 어떤 유의미한 차이도 발견되지 않았다. 이 결과는 현재의 영재집단은 그 선발 방식의 다면성이나 복잡성에도 불구하고, 시실상 학업성적 우수자와 차별성이 없음을 보여준다. 이 결과를 바탕으로 확대일로 있는 영재교육의 미래에 대한 몇 가지 제안을 하였다.