• Korean Journal of Food Science and Technology
• /
• v.49 no.5
• /
• pp.502-506
• /
• 2017

To improve the storage and firmness of Tteokbokki tteok Korean-style rice cakes with spicy sauce, steaming of the rice dough, soaking of the rice cake in acidic solution, and heat sterilization were conducted sequentially. The untreated control could be stored for 1 month under cold conditions, but this was extended to 10 months at room temperature ($15-30^{\circ}C$) after immersion in lactic acid solution (pH 4.0) for 20 min and heating to $100^{\circ}C$ for 30 min. The mechanical strength, which was related to firmness, was significantly increased to $11.4kgm/s^2$ compared with the untreated rice cakes ($8.8kgm/s^2$, p<0.05) and the overall descriptions of the sensory evaluation, including texture, was significantly higher than the control (p<0.05). The average size of the pores in the treated rice cakes was smaller than that of the conventional sample and the texture was improved as a result of decreased starch elution from smaller pores.

• Korean Journal of Food Science and Technology
• /
• v.45 no.2
• /
• pp.227-234
• /
• 2013

The purpose of this study was to determine the possibility of using Oenanthe javanica as a natural health food source. To accomplish this, its general and biological activities were measured. Its carbohydrate, crude protein, crude lipid, and ash contents were 44.7, 9.8, 8.9, and 27.8%, respectively. The K content was largest for minerals followed by Ca, P, and Mg, which means that Oenanthe javanica is an alkali material. The concentrations of total phenol and flavonoids of OJE were $88.9{\pm}0.46$ mg GAE/g, and $28.6{\pm}0.64$ mg QE/g, respectively. Gallic acid, catechin, chlorogenic acid, and caffeic acid in OJE as measured by using HPLC were $0.9{\pm}0.23$, $1.2{\pm}0.19$, $227.1{\pm}0.62$, and $4.0{\pm}0.35$ mg/g. The DPPH and ABTS radical scavenging activities of OJE were 72.2%, and 66.1%, respectively, at $1,000{\mu}g/mL$. The FRAP and reducing power of OJE were 0.79, and 0.41 absorbance units value respectively, at $1,000{\mu}g/mL$. OJE possessed significant antioxidant properties, which suggests its great potential as a functional ingredient for food applications.

• Korean Journal of Community Nutrition
• /
• v.14 no.6
• /
• pp.767-776
• /
• 2009

This study evaluated the effect of nutritional improvement of 0~5 year children of financially poor families after nutrition supplement of children and nutrition education in parents/guardians. The subject selected among applicants for low-income family financing of the government included 198 children (0~12 months:92, 1~5 years:106), and the average ages were 5.3 months and 2.4 years respectively. Food that includes each nutrient factor was provided to the subject for six months. Nutrition education was performed in two ways, through class and private education, once a month for both. Nutritional improvement was evaluated by body measurement and anemia prevalence rate. As to the survey on breast-feeding, complete breast-feeding accounted for 58.7%, weaning food 27.3%, and combined feeding 14.1% respectively, which shows that breast-feeding accounted for the largest percentage. The education program improved knowledge and attitude of the parents/guardians, which brings in positive effects on growth of children as well. The nutrition knowledge score was improved after nutrition education in 0~12 month children $(8.5\pm1.75\;to\;8.9\pm1.69)$ and 1~5 year children $(7.3\pm1.39\;to\;7.8\pm1.30)$. The nutrition attitude score was significantly improved in 0~12month children $(52.0\pm6.99$ to $53.5\pm5.21$, p < 0.001) and 1~5year children ($45.1\pm7.30$ to $49.0\pm5.96$, p < 0.001). In evaluation on nutritional improvement based on body measurements, it turned out that the wasting was reduced as for children in consideration of the height and weight according to the subject's age. The concentration of hemoglobin after the nutrient treatment for six months was significantly improved, and the anemia prevalence rate as well was reduced from 40.6% to 13.5%, which indicates the significant improvement. Based on the findings above, it turned out that providing quality food to children and nutrition education to the parents/guardians poorly fed in low-income families improved knowledge and attitude of the guardians and prevents anemia and improves growth, which brings in positive effects on growth of children. In the results regarding attitude and knowledge on nutrient/dietary life; however, the improvement level was relatively low when the extent before the education was too small, which indicates the need to revise and complement the contents and methods. In addition, as shown in the result of body measurement, long-term and consistent investigation is necessary since it is difficult to judge the effect on growth only based on short-term nutrient supplement.

• Korean Journal of Environment and Ecology
• /
• v.21 no.4
• /
• pp.356-365
• /
• 2007

This study was conducted to evaluate the changed vegetational community structure according to vegetational succession in Chiaksan National Park of Korea by applying ordination and classification method of floristic composition along with the actual vegetation by correlation. As for the ratio of actual vegetation, Mongolian oak forest(33.1%) was the highest, followed by mixed forest(16.2%), Japanese larch forest(15.6%), deciduous broad-leaved forest(14.7%), red pine forest(11.1%), Korean pine forest(2.3%) and Pitch pine forest(0.1%), respectively. The vegetation was classified into Acer pseudosieboidianum-Quercus mongolica community, Cornus controversa-Carpinus cordata community, Quercus sonata community, Pinus densiflora community and afforestation. The Acer pseudosieboldianum-Quercus mongolica community-a subordinately ranked community-was divided into Carpinus laxiflora-Sassa borealis community, Fraxinus rhynchophylla community and Symplocos chinensis for. pilosa-Carex siderosticta community. The results of community classification using by ordination and classification method of floristic composition were similar to each other. The vegetational succession, with the combination of Quercus mongolica, Acer pseudosieboldianum and Rhododendron schlippenbachii, was predicted to form a climax forest from above the hillside.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.11
• /
• pp.5155-5162
• /
• 2012

The purpose of this study is to define the factor giving effect to Adolescent's suicide thinking by grasping the degree of the middle school student's victimization of violence and mental health and physical symptoms. The subjects of this study were 176 persons in middle school students. As collected data was using SPSS Win 17.0 for Hierarchical multiple regression analysis. The results of this study as follows. school violence, mental health and physical symptoms between the correlation analysis conducted to identify statistically significant results at the level of correlation between variables that were analyzed. school violence impact on suicide thinking. mental health impact on suicide thinking.

• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.172-186
• /
• 2009

This study investigates the relationship between the difference of the importance of physical environment by use behavior and customer satisfaction based on the customers who have visited domestic fine dining restaurants and tries to develop a marketing strategy to promote sales in fine dining restaurant business suffering from the global economic hard times. A survey was conducted to examine the customers who were older than 20 years old and have visited a fine dining restaurant, 'Wood & Brick' and 'Benigni', located at Sejongro Junction in Seoul for 61 days from May 1 to June 30, 2009. SPSS 14.0 statistical package was used to process data. Frequency analysis, reliability test, ANOVA, and multiple regression were executed. The result shows that the difference of the importance of physical environment by use behavior depends on the number of visits per month and the cost per capita. On the relationship between physical environment and customer satisfaction, cleanness, space arrangement, charm, and accessibility have positive effects on customer satisfaction.

• Korean Journal of Medicinal Crop Science
• /
• v.17 no.4
• /
• pp.280-285
• /
• 2009

Both fresh Codonopsis lanceolata and lactic acid bacteria fermented Codonopsis lanceolata were extracted with water at $100^{\circ}C$, and tested for anticancer activity using several human cancer cell lines. The fermented extracts inhibited the growth of hepatocellular carcinoma cells up to 90%, compared to 75% for fresh Codonopsis lanceolata. The extracts of cytotoxicity on human normal lung cells (HEK293) were as low as 15%. Especially, human hepatocellular carcinoma cell were more efficiently inhibited than other cells. This extract also inhibited $\alpha$-glucosidase activity up to 60% at 1.0mg/$m{\ell}$. This fermented extracts showed the inhibition potency on tyrosinase by 25% at 1.0mg/$m{\ell}$. From the results, the fermented Codonopsis lanceolata enhanced several biological activities up to $20{\sim}30%$, compared to those from fresh Codonopsis lanceolata. It implies that fermentation process could be one of useful methods of utilizing low quality Codonopsis lanceolata. Because this process could yield high amounts of biologically active compounds by the help of microbial growth.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.3
• /
• pp.332-343
• /
• 2006

This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.

• Culinary science and hospitality research
• /
• v.19 no.2
• /
• pp.52-64
• /
• 2013

The purposes of the study were (1) to identify the market segments of home meal replacement(HMR) consumers based on purchasing selection attributes and (2) to investigate demographic characteristics and purchasing behaviors unique to each segmented market. A total of 266 responses were used for data analysis using SPSS 19.0. Data analyses included frequency analysis, chi-square analysis, factor analysis, cluster analysis, MANOVA, and discriminant analysis. The result of the factor analysis showed four important dimensions in selection attributes: food quality, design, convenience, and accessibility. The results of the cluster analysis identified two HMR market segments, namely, highly involved HMR consumers and lowly involved HMR consumers. Highly involved HMR consumers considered all the selection dimensions more important than lowly involved HMR consumers. In addition, these two groups showed different demographic characteristics and purchasing behaviors. Managerial implications were provided.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.2
• /
• pp.299-307
• /
• 2012

In this study, Kimchi usage was examined by nationwide consumers. 1,000 consumers between 20~60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4~6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2~3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.