• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.862-874
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• 2014

Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, salt-fermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.448-458
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• 2014

Objectives: Increasing salt preferences with age are said to increase preferences of salty foods, thereby leading to greater sodium consumption, which has further implication for hypertension. This study examined the link between preference of salty taste and dietary factors and health-related risk factors in Korean elderly people. Methods: We studied 312 elderly individuals aged > 65 years (male, 100 and female, 212). With each subject, pleasant concentration of NaCl was estimated using the sip-and-spit method. Dietary habits, food preferences, consumption frequencies, anthropometric and biochemical assessment were assessed. Results: The pleasant salt concentration was significantly increased in individuals older than 75 years (p < 0.05). Subjects who liked high concentration of salt showed significantly higher preferences for salty foods (p < 0.001). Results showed significant effects (p < 0.01) of fruit & fruit juice consumption frequencies, MNA (mini-nutritional assessment), cognition score, BMI, body fat %, waist circumference, arm circumference, calf circumference, vitamin D level that subjects who likes low salty taste were higher than subjects who likes high salty taste. Conclusions: The preference for salty taste in the elderly was not correlated with hypertension. But, increased preference for salty taste with age and increased salty food preferences may result in higher sodium consumption. Therefore, nutritional education regarding lowering salt preference and favorable behaviors of low-salt diet is needed to improve the quality of life in the rural elderly.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.17-26
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• 2017

This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The $1^{st}$ quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. $2^{nd}$ quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. $4^{th}$ quadrant was found to include no corresponding factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.390-395
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• 1999

The cucumber pickles(pieces types), soaked at 10, 15, and 20% brine concentrations, were fermented for 7 days at 25oC. The pH of sample in 10% brine was lowered faster than that of others. To reach pH 3.7, it took 4 days(10%) , 6 days(15%) and 7 days(20%), respectively. The salt permeated into cucumber rapidly, and it took only 1 day to reach maximum content, thereafter salt contents were maintained constant. The titratable acidity and turbidity of cucumber pickle liquids were increased with fermentation time. Sensory evaluation showed that taste and smell of fresh cucumber, color and texture were decreased, while yeast moldy smell and acidic taste were increased as fermentation proceeded. Higher scores were obtained in acidic taste and smell, yeast moldy taste and smell in case of fermented sample in 10% brine for 4 days. It was concluded that the quality of cucumber pickle was influenced by the salt concentrations of brine.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.116-122
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• 2012

The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 $m{\ell}$ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.289-293
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• 1992

This study was carried out to investigate the quality characteristics of commercial breakfast cereals. The results showed that as water absorption index (WAI) increased, water soluble index (WSI) decreased. WSI has an effect on Bowl life, so Bowl life became longer as WSI enhanced. The size, shape and texture of breakfast cereals were also affective factors of their Bowl life. The quality describing terms of breakfast cereals were surveyed and the terms were classified to brittleness, roasted nutty taste, sweetness, hardness and aftertaste, especially brittleness was the most important quality determining terms among these. Significantly, sweetness had positive correlationship with roasted nutty taste. Overall eating quality had positively correlationship with color and roasted nutty flavor, and negatively with pain in mouth, adhesiveness and additive taste.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.152-164
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• 2010

This study helps to understand menu quality and find out management strategies in the seafood buffet restaurant business. The major objective of this study is to analyze how menu quality affects customer satisfaction through customer value. It also provides preliminary data for improving seafood buffet restaurants in the rapidly changing circumstances of the restaurant business by establishing strategies for high quality menu. The result of the study shows that menu quality(taste, nutrition, freshness) was directly related to customer value, which positively affected customer value. Especially, taste was the most influential factor. Moreover, customer value had a positive effect on customer satisfaction. This result means that such menu quality factors as taste, nutrition, and freshness should be considered in order to satisfy each customer.

• Korean Journal of Organic Agriculture
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• v.25 no.3
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• pp.537-554
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• 2017

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers' preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.

• Journal of Microbiology and Biotechnology
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• v.26 no.3
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• pp.493-497
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• 2016

Glucosyl rubusosides were synthesized by two dextransucrases. LcDexT was obtained from Leuconosotoc citreum, that LlDexT was obtained from Leuconostoc lactis. LcDexT and LlDexT regioselectively transferred a glucosyl residue to the 13-O-glucosyl moiety of rubusoside with high yield of 59-66% as analyzed by TLC and HPLC. Evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. These results indicate that transglucosylation at the 13-O-glucosyl moiety of rubusoside by different regioselective dextransucrases can be applicable for increasing its sweetness and quality of taste.