• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.387-395
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• 2015

This study analyzed the Importance-Performance Analysis (IPA) of purchase behaviors and attributes for Hangwa. The data for this study were collected over 10 days from April 10 through April 19, 2013. For empirical research, married women over the age of 20 in Gwangju with buying experience of Hangwa were surveyed. A total of 172 questionnaires were completed and statistically analyzed by SPSS 18.0 package. Analysis rate was 96.6%. To review Hangwa purchase behaviors, most respondents bought Hangwa four or five times per year for memorial services or ancestral rites. Respondents bought Hangwa at big supermarkets and the types of Hangwa bought were Yukwa and Yakgwa. Their average expenses were 20,000 to 30,000 won per purchase. Among purchase attributes of Hangwa, respondents considered the importance of 'sanitation' (4.76 points) a top priority, followed by 'origin' (4.75 points), 'quality' (4.74 points), 'taste' (4.57 points) and 'appearance' (3.82 points). However in the case of satisfaction, 'sanitation' (3.85 points) was the most satisfying aspect, followed by 'package' (3.82 points), 'amount' (3.80 points), 'appearance' (3.51 points) and 'taste' (3.41 points). According to the IPA results, 'quality' and 'origin' purchase attributes, should be quickly improved. 'Sanitation' and 'taste' should be maintained. This survey found that satisfaction levels for Hangwa purchase attributes had a significant influence on overall satisfaction (F=29.11, p<.001), and especially 'taste' ($\beta$=.42, t=6.69, p<.001) had a meaningful effect on overall satisfaction. In addition, satisfaction levels for Hangwa purchase attributes affected repurchase intention (F=20.05, p<.001). From these results, Hangwa manufacturers should make efforts in product development to induce customers satisfaction and repurchase intention.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.73-85
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• 2009

Coriander(Coriandrum sativum L.), which has a unique flavor and antioxidant and anti-cancer effects, is a natural functional spice most preferred by Chinese, and its nutritive superiority is recognized and its consumption is increasing even in Western countries. This study attempts to increase use and consumption of Gochujang in the Chinese market by adding coriander to Gochujang. For this purpose, coriander powder and extract were added to Gochujang. Conclusions drawn from this study are as follows. CP7(7 g of coriander powder, 93 g of hot pepper paste) showed the highest score in color(4.04), coriander smell(3.72), coriander taste(3.92), and softness(4.36) while CJ4(10 g of coriander juice, 90 g of hot pepper paste) showed the highest score in gloss(3.42), coriander smell(3.04), and coriander taste(4.29), This reveals that, with increase in the addition of coriander extract, coriander smell and taste grow stronger and Gochujang smell and taste grow weaker.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.387-396
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• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.207-214
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• 2011

We investigated the quality characteristics of fermented ginseng Yakju produced using different percentage contents and application dates of ginseng. Although the pH of fermented ginseng Yakju was not significantly different among the various treatment groups, the total acidity was changed depending on the percentage of ginseng content. the application date of ginseng did not influence the total acid content. The amount of volatile acids was higher at a 0.2~0.3% content of white or red ginseng than in other treatment groups. The ginsenoside contents of white and red ginseng used for making ginseng Yakju were 3,555.0 and 4,447.4 ppm, respectively. In ginseng Yakju, total ginsenoside contents were detected at very small amounts of <10 ppm. A total of 15 volatile components were detected in ginseng Yakju. Higher levels of methanol were produced at early application dates. In sensory evaluations, the preference for aroma was higher at white ginseng levels of 0.5% and 1.0% than for other treatment groups, and the taste was judged to be best at a white ginseng content of 0.3%. In the red ginseng treatment group, a red ginseng content of 0.3% was most preferred for both aroma and taste. The taste preference for white ginseng was at 4 days after application, while the taste of the red ginseng treated group was good at the beginning of fermentation.

• Journal of Korean Society for Quality Management
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• v.47 no.2
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• pp.345-365
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• 2019

Purpose: We consider export of Korea for Muslim population of Cairo residents in Egypt. Product instant cup noodle and yuzu tea are mainly focused on Kano model and Timko's customer satisfaction factor (CS - Coefficient) analysis and conjoint analysis. Methods: Based on the evaluation and conjoint analysis, cluster analysis was additionally applied to further exploratory research as to what kind of population the target customer has. A total of 120 people, each 60 people each, were prosecuted for Muslim women, middle middle class who had over 3,000 Korean won annual income for that study, and in Cairo in August 18. Results: The Kano analysis result Instant cup noodles act as attractive elements for packaging state, cooking method, smell and convenience, and Yuzu tea acted as an attractive element of taste, eating method, raw materials, efficacy, packaging form. Customer satisfaction factor, instant cup noodles, capacity and noodle thickness was a factor of indifference in Kano analysis, but acted as an attractive factor, the way to eat citron tea was classified as a factor of indifference. Conclusion: In the case of instant cup noodles, we first set up the taste of chicken-based soup with high appreciation as a whole, a group that likes chicken-based soup taste and oil noodles for each market segment, a taste of beef based soup And popular group that likes raw noodles Appears that diversification is necessary, and it has been found that it is necessary to develop a product type by hierarchy and marketing with different size priority from group packaging container. In the case of Yuzu tea, it is indispensable to emphasize the efficacy, in particular, energy recovery preference appears high, appealing point matching the needs of energy recovery is necessary, release the citrus fruit as a product without buckwheat in Bisson Ho, the packaging container, The group that likes cups and sticks is different and we found that it is necessary to prepare all two types.

• Journal of the Korean Society of School Health
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• v.23 no.2
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• pp.295-307
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• 2010

Purpose: This study was conducted to find ways to improve foodservice quality and satisfaction of middle school students in school lunch service. Recognition of concerns about school lunch and quality attributes was evaluated by gender. And we tried to investigate quality attributes which could affect degree of foodservice satisfaction by gender. Methods: Two hundred students from each of 6 middle schools (3 schools in urban and 3 schools in rural) in Gyeonggi Province were surveyed using self-developed questionnaires. Total of 1,103 questionnaires (male 556 and female 547) were collected and data were analyzed using descriptive analysis, t-test, cross table and stepwise multiple regression by SPSS 11.0. Results: There were not significant differences in average importance scores (male 4.09, female 4.06) and average performance scores (male 3.36, female 3.30) of quality attributes between middle school boys and girls. But there were significant differences in 7 and 6 of 25 quality attributes in evaluating importance and performance respectively by gender. There was not a significant difference (male 3.13, female 3.24) in degree of foodservice satisfaction by gender. But there were significant differences in the distribution of satisfaction. Stepwise multiple regression analysis showed that degree of satisfaction was influenced by a taste of food, quick complaint handling, providing favorite foods, and food hygiene in male students (F=$51.1^{***}$, adjusted $R^2$=.265). Degree of satisfaction was influenced by a taste of food, providing favorite food, proper meal prices, providing a wide variety of food in female students (F=$91.4^{***}$, adjusted $R^2$=.399). Conclusion: We found out that there were significant differences in quality attributes when evaluating importance and performance and in quality attributes which could affect foodservice satisfaction by gender.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.349-354
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• 2017

The geographical origins of raw ginseng (RG) were discriminated using an electronic tongue. Taste screening, DFA (discriminant function analysis), and CDA (canonical discriminant analysis) were used to statistically analyze the data. The taste profile patterns of umami, bitterness, and sweetness of the Korean RG was different from those of the Chinese RG. The Korean RG was stronger than the Chinese RG regarding the taste of umami. DFA discriminated the geographical origins of 154 samples, with a few overlapping samples, between the Korean and Chinese RG. CDA showed that the accuracy of origin discrimination for the Korean and Chinese RGs were 87.01 and 94.81%, respectively. The final accuracy of origin discrimination was 90.91%. The distance between the centroids of each group was 2.7463. Thus, the electronic tongue analysis can be used to efficiently differentiate the geographical origins of RG.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.130-135
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• 2014

This study determined the effects of addition of medicinal herb extracts (Zanthoxylum piperitum extract(TZ), Acanthopanax sessiliflorus(TA), Panax ginseng(TP), Cinnamomum lureitri Nees(TC), Angelica gigantis radix(TAG) and Crataegii fructus extract (TCF) to teriyaki sauce with regard to taste and health benefit. After adding the medicinal herb extracts to teriyaki sauce, moisture content was found to be inversely proportional to the viscosity. The sauce with Panax ginseng extract(TP) had lowest sweetness, but highest salinity. The results showed that the sauce with Korean herb extracts had lower salinity content. In terms of colour value, the sauce with Crataegii fructus extract(TCF) had much higher lightness, redness, and yellowness than sauce prepared with other herb extracts. It had the strongest acidic taste and lowest pH. Sensory evaluation test revealed that the sauce with Anthoxylum piperitum extract(TZ) was the most preferred sauce among all the sauces tested. The degree of brown color of teriyaki sauces was correlated positively with taste preference(r=.570, p<0.01) and overall preference(r=.505, p<0.01).

• Korean Journal of Community Nutrition
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• v.18 no.3
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.