• Food Quality and Culture
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• v.1 no.1
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.262-273
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• 2002

This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert (chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p＜0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.290-295
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• 2019

Salmonella spp. are frequently associated with food and are among the most important foodborne pathogens. The recent Salmonella out breaks in Korea was associated with chocolate mousse cakes served with school meals during September 2018. The objective of this research was to compare the 3M Molecular Detection Assay 2 - Salmonella and the Korean Standard Method of Salmonella in artificially inoculated mousse (chocolate and cheese) and tiramisu cakes. Mousse (chocolate and cheese) and tiramisu cakes were artificially inoculated with S. Typhimurium. Twenty five gram of sample was enriched with 225 mL buffered peptone water for incubation at $37^{\circ}C$ for 24 h. After enrichment, the cultures were analyzed by using the 3M Molecular Detection Assay 2 - Salmonella and the Korean Standard Method. Most of the inoculated samples showed similar results except the chocolate mousse cakes, in which real-time PCR was unable to detect S. Typhimurium even after $10^4CFU/25g$ of inoculation. However, S. Typhimurium inoculated at a concentration of $10^0CFU/25g$ was detected by using 3M Molecular Detection Assay 2 - Salmonella. In chocolate mousse, detection of S. Typhimurium using real-time PCR was partially successful when dark chocolate was added at less than 15%. Negative results in real-time PCR and 3M Molecular Detection Assay 2 - Salmonella were confirmed by gel electrophoresis. The data indicated that dark chocolate could inhibit amplification of the target gene in the PCR reactions. In conclusion, the 3M Molecular Detection Assay 2 - Salmonella was better than the Korean Standard Method (real-time PCR) for the detection of S. Typhimurium in chocolate mousse cakes and chocolate mousse.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

• Journal of Microbiology and Biotechnology
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• v.32 no.12
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• pp.1605-1614
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• 2022

The strains associated with foodborne Salmonella enterica Thompson outbreaks in Korea have not been identified. Therefore, we characterized S. Thompson strains isolated from chocolate cakes linked to foodborne outbreaks in Korea. A total of 56 strains were isolated from preserved cake products, products in the supply chain distribution, the manufacturer's apparatus, and egg white liquid products used for cream preparation. Subsequently, serological typing, pathogenic gene-targeted polymerase chain reaction (PCR), pulsed-field gel electrophoresis (PFGE), and whole-genome multi-locus sequence typing (wgMLST) were performed to characterize these isolates. The antigen formula of all isolates was 7:k:1,5, namely Salmonella enterica subsp. enterica Serovar Thompson. All 56 isolates harbored invA, his, hin, and stn, and were negative for sefA and spvC based on gene-targeted PCR analyses. Based on PFGE results, these isolates were classified into one group based on the same SP6X01.011 pattern with 100% similarity. We selected 19 strains based on the region and sample type, which were subjected to wgMLST. Although the examined strains showed 100% similarity, they were classified into seven clusters based on allelic differences. According to our findings, the cause of these outbreaks was chocolate cake manufactured with egg white liquid contaminated with the same Salmonella Thompson. Additionally, comparative analysis of wgMLST on domestic isolates of S. Thompson from the three outbreaks showed genetic similarities of over 99.6%. Based on the results, the PFGE and wgMLST combination can provide highly resolved phylogeny and reliable evidence during Salmonella outbreak investigations.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.525-538
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• 2015

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers' demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.658-665
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• 2015

This study was conducted to provide desirable way on the eating of sugar foods, specifically the differences between dietary attitude, dietary behaviors and intake frequency. Data was collected from 279 middle students in the Incheon region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the dietary attitude, dietary behaviors and intake frequency was 3.52, 2.89 and 2.51, with a Cronbach alpha coefficient of 0.867, 0.789, 0.940 and KMO of 0.899. Factor analysis extracted three components of the sugar preference, which we named dietary attitude (factor 1), dietary behaviors (factor 2), and intake frequency (factor 3). The dietary attitude and dietary behaviors showed a significant difference between sugar preference and non-preference (p < 0.05). Also, intake frequency of sugar food showed a significant differences in chocolate, chocolate products, and ice cream between sugar preference and non-preference (p < 0.05), whereas no significant differences were found in cake, bread kinds, juice, sweetness milk, yogurt between sugar preference and non-preference (p > 0.05). A significant positive result of intake frequency of sugar food (p < 0.05) was shown for the dietary attitude, BMI, weight, and monthly pocket money. Based on this study, the reduction of sugar intake is needed especially for middle students.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.373-379
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• 2014

The purpose of this study was to investigate the relationships among snacking behaviors and depression in middle school students. A survey was conducted on 777 middle school students (491 boys and 286 girls). Using a self-reporting method, the participants took 20 minutes to complete the questionnaires. Our data revealed that the height and weight of boys were 172.66 cm and 63.48 kg, respectively, whereas those of girls were 159.86 cm and 51.62 kg, respectively. Sleep durations of boys and girls were 6.44 and 6.41 hours, respectively. Boys ate more rice cake than girls, whereas girls ate more biscuits than boys. The average B.D.I (Beck Depression inventory) scores for boys and girls were 9.73 and 11.49, respectively. Degree of depression was significantly higher in girls compared to boys. We also observed significant correlations between depression and snacking (rice cake, biscuits, chocolate, and fried potato). This study may provide basic information on snacking behaviors and depression in middle school students, and the findings suggest that proper control of emotions is required to maintain desirable eating behaviors in middle school students.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.116-130
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• 2006

This research was accomplished to analyze the preference and the actual using patterns of the bakery products using functional ingredients by subjects' age. This survey was examined by the self-administered questionnaire method for 374 female subjects in Suwon. All respondents preferred breads than confectionaries with functional ingredients. As for the products of cooking ingredients, cookies, roll-cake, cake, chocolate, the preference of teenagers was higher than those of the other groups. Subjects preferred potatoes, fruits, rice and green tea as functional ingredients. Over thirties showed the high preference over beans, vegetables, mushrooms, ginseng and oriental herbs while fruits were highly preferred in teenagers and twenties. The ratio of using the bakery products with functional ingredients once or twice a week was higher in over thirties than those of the other groups. Subjects answered that they generally spent $3,000won\sim5,000won$ on those products. Functionality of products was considered as the more important factor in thirties than in the other groups. The lack of information about these products and functional ingredients was reported by teenagers and twenties. These results would be basic data for marketing or improvement of baking products with functional ingredients.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.713-719
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• 2008

The purpose of this study was to investigate the food preference and attitude according to six emotions in female university students. Also, it was studied whether the desire to food consumption was changed by each mood. The selfreported questionnaire was used to 285 female university students. There were the significant differences in food preference according to emotions. Pizza & pasta, ice cream and cake were preferred during happiness and amusement. In sadness and anger, alcohol was the most preferred food item. There was the preference of beverage, Jjigae & Baikban, ice cream and snack during relaxation. Chocolate showed the highest preference during depression. The taste and flavor was the main preference attributes during all emotions. The self-assessed food intake during happiness, amusement, anger and relaxation was increased but it was decreased during sadness and depression (p<0.001).