• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• 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 Internet Computing and Services
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• v.21 no.1
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• pp.111-117
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• 2020

Dessert Ateliers (DA) are small shops that sell high-end homemade desserts such as macaroons, cakes, and cookies, and their popularity is increasing according to the emergence of small luxury trends. Even though each DA sells the same kinds of desserts, they are differentiated by the personality of their pastry chef; thus, there is a need to purchase desserts online that customers cannot see and purchase offline, and thus dessert e-commerce has emerged. However, it is impossible for customers to identify all the information of each DA and clearly understand customers' preferences when buying desserts through the dessert e-commerce. When a dessert e-commerce service provides a DA recommendation service, customers can reduce the time they hesitate before making a decision. Therefore, this paper proposes two kinds of DA recommendation method: a clustering-based recommendation method that calculates the similarity between customers' content and DAs and a dynamic weighting-based recommendation method that trains the importance of decision factors considering customer preferences. Various experiments were conducted using a real-world dataset to evaluate the performance of the proposed methods and it showed satisfactory results.

• The Journal of Industrial Distribution & Business
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• v.15 no.3
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• pp.1-9
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• 2024

Purpose: This research aimed at understanding the dynamics of consumer behavior in the context of nostalgic desserts. The primary objective is to scrutinize how different attributes like quality, health, convenience, and trend influence customer satisfaction and their subsequent decision to repurchase nostalgic desserts. Research Method: The study leverages structural equation modeling, incorporating statistical tools such as SPSS and AMOS for a thorough analysis. It involves collecting data over a specified period, followed by correlation and trend analyses to deduce patterns and relationships. Results: The findings reveal that attributes such as quality, health, convenience, and trend significantly impact customer satisfaction and repurchase intentions. Interestingly, economic factors appeared to have a negligible effect on these decisions. The study offers a comprehensive understanding of the factors that influence consumer decisions in the context of nostalgic desserts, providing valuable implications for both academic research and practical marketing strategies. Conclusions: The insights garnered from this research are pivotal for formulating marketing strategies for nostalgic dessert brands. It underscores the importance of accentuating quality, health, and trend in product offerings to boost customer satisfaction and encourage repurchases. The study also sheds light on the evolving nature of consumer preferences and the integral role of nostalgia in shaping purchasing behaviors.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.517-526
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• 2021

Objectives: This study was conducted to analyze the sugar content, acidity, and viscosity of the Korean frozen desert. Methods: A total of 60 types of frozen desserts marketed in Korea were randomly selected and classified into frozen desserts, milk-fat ice cream group, and non-fat ice cream group according to the classification criteria for frozen desserts. Each product was treated under the same conditions to investigate the component of each product, and sugar content, acidity, and viscosity were measured. Frequency analysis and one-way ANOVA were performed. Results: As a result of analyzing the characteristics related to dental caries activity by group, the frozen dessert had the lowest average pH of 3.67, and the sugar content was significantly higher in the milk-fat group (33.22) and non-fat group (32.89) than in the frozen dessert. The viscosity was also the highest in the milk-fat group at 32.62, and the frozen dessert was significantly lower at 9.42. Conclusions: Due to the abnormal temperature and spread of the coronavirus, consumption of frozen desserts at home is on the rise. To prevent dental caries in children, education is needed for children and their guardians for proper oral care after eating frozen desserts.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.554-563
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• 2012

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.197-209
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• 1986

This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasity. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓)16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, japanese touchwood, green bean, sesame oil, honey, salt, sesame, rouge and so on.

• 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 Community Living Science
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• v.18 no.1
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• pp.107-129
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• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.