• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.490-494
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• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Nutritional Sciences
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• v.9 no.4
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• pp.280-287
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• 2006

The aims of this study were to describe the effects of glucose-sweetened drinks on blood glucose, energy, and water intake at a meal 3 hours later. The effect of blood glucose on prandial energy intake and the relationship between water and energy intake during a meal were also determined. Twenty healthy normal-weight men were fed pizza test meals 3h after consuming four drinks of 0, 50g, 65g, and 75g glucose in random order, within-subjects design. Blood samples were measured at baseline and every 30 min after ingestion of drinks and 30min after the end of the test meal and the appetite was also assessed by visual analog test at the same interval. The results of this study showed that various glucose drinks altered blood glucose responses compared with that of water control(p<0.0001). Blood glucose areas under the curve(AUC) for glucose-sweetened drinks were significantly(p<0.05) higher than that for the control over 3 hours after a drink and 30 min after the test meal. Consumption of the glucose-sweetened drinks significantly increased(p<0.05) energy and water intake at a test meal compared with the water control, except the drink containing 75g glucose. For all drinks combined, the energy intake was negatively correlated with the blood glucose and positively correlated with the volume of water consumed at a test meal at 3 hours later.

• Journal of Distribution Science
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• v.20 no.5
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• pp.105-117
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• 2022

Purpose: This research investigates ready-to-drink (RTD) coffee. Although the RTD coffee market is growing competitively, few studies have examined behavioral re-intention or repurchase intention in the context of this industry. Therefore, the objective of this study was to explore factors affecting the behavioral re-intention to purchase RTD coffee. Research design, data and methodology: Using the theory of planned behavior (TPB) as the underpinning theoretical framework, this study hypothesized that behavioral re-intention to purchase RTD coffee is influenced by the variables of the TPB and additional variables. A mixed-method research design was applied, starting with qualitative in-depth interviews and followed by a quantitative method. Data were collected using an online survey of coffee lovers. Multiple linear regression (MLR) was used to assess the hypothesized relationships in the proposed conceptual framework. Results: The results reveal that content sensory attribute beliefs are the strongest positive predictor of behavioral re-intention in Thailand, followed by perceived utilitarian value. In contrast, price signaling was negatively related to behavioral re-intention. Conclusions: The findings can help food and beverage companies to develop new coffee product lines to gain more market share, create integrated marketing communications to build brand awareness, and manage distribution channels and the supply chain.

• Korean Journal of Exercise Nutrition
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• v.25 no.3
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• pp.23-27
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• 2021

[Purpose] Functional beverages are intended to support those who want to maintain optimal physical condition and improve their quality of life through the enhancement of heart health, immunity, and digestion. The purpose of this study was to investigate the performance of top-level athletes consuming immune-strengthening conditioning nutritional drinks. [Methods] A total of 107 top-level athletes (baseball (56 players), pro volleyball (17), athletics (16), cycling (8), golf (6), and fencing (6)) participated in the experiment. They consumed an immune-enhancing functional beverage once a day for 8 weeks and responded to a survey before, during, and after drinking the beverage. [Results] Three total aspect-based subfactors were drawn from 24 questions in the factor analysis: physical, satisfaction with mental stability, and activity in performance. The physical, mental stability and performance changes of athletes significantly increased in period 2 (4 weeks after intake) and period 3 (after 8 weeks of intake). [Conclusion] We evaluated the efficacy of a new conditioned beverage containing Lactobacillus B240 and protein in improving the performance and physiological utility of top athletes. This functional drink may gain popularity among those seeking health benefits and improved exercise performance.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• The Journal of the Korea institute of electronic communication sciences
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• v.19 no.1
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• pp.157-164
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• 2024

In this paper, we would like to develop a system that selects the drink you want with an application made with an app inventory for the person who manufactures the drink and manufactures the drink. After combining the drinks to be mixed with the dispenser, the actuator was controlled to accurately move the ball screw to the location of the dispenser by controlling the step motor through Arduino. According to the actuator movement control and the number of times the dispenser is pressed, the amount of drinks to be mixed is extracted in proportion to each other. Finally, we establish a system to replace the labor force of cafes and further suggest directions that the system can be used everywhere.

• Journal of Korean Home Economics Education Association
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• v.30 no.4
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• pp.83-91
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• 2018

This study was performed to measure the liquid intake and the liquid intake difference by obesity, exercise frequency, and salty food intake score in female high school students. A total of 235 students in Daejeon area were participated, and the liquid intake was recorded for 3-days(2 weekdays and 1 weekend) by self-recording. The T-test, F-test, Pearson's correlation, and Scheffe test were exercised. The results of this study are as follows. The amount of total liquid intake was 838.5 ㎖/d. Among the 13 kinds of beverages, water was the highest 611.6 ㎖/d, 72.9% of liquid intake total, followed by carbonated drink(65.7 ㎖/d), milk(41.6 ㎖/d), fruit drink(32.8 ㎖/d), and fruit·vegetable juice(25.4 ㎖/d). The other beverages' intake were very small, ≤13.0 ㎖/d. Carbonated drink, milk, and coffee's intake were higher during weekend than weekday. There were sig. difference in water and total liquid intake by the obesity, student of BMI≥23.0 was higher than students of BMI<23.0. And only carbonated drink was sig. different by exercise frequency and salty food intake score. Exercise frequency of ≥3 d/week and salty food intake score of ≥7(very dangerous) consumed more carbonated drink than the lower counterparts. Total liquid intake of female high school students was not reach to 900 ㎖/d, the Adequate Intake in Dietary Reference Intake for Koreans 2015. The amount of milk intake was 41.6 ㎖/d, far less than the Recommended Intake of 2 serving, 400 ㎖/d. Education and promotion program may necessary to increase the liquid intake amount and to choose the nutritious beverage.

• Korean Journal of Health Education and Promotion
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• v.18 no.2
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• pp.27-44
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• 2001

In this study, I investigate the drinking behavior and related factors among white collar workers in seoul. Examination was executed with questionnaire to 520 white collar workers. Drinking behavior involves frequency of drinking, amount of alcohol consumption in a drinking situation and alcohol-related problem. Related factors involves the general characteristics, the knowledge about alcohol, the allowable attitude about drinking, work stress and stress copying. This was analyzed with percentage, mean, standard deviation, t-test, ANOV A and pearson's correlation. The results are as follows: Data shows that about 96.3% of the respondents drink at least during the last year and 89.8% of the respondents drink at least during the last month. 59.4% male respondents drink 3-8 times a month, 44.8% female respondents drink 1-2 times a month. High prevalence rates were found in male, married person and those with low-religious spirit in a usual amount of drinking(p〈0.05), male in the latest amount of drinking(p〈0.05), male, forties, married person and those with the highest monthly family income and those with low-religious spirit in frequency of drinking during the latest month(p〈0.05). The score of alcohol-related problem(ARP) was as follows: male workers-2.61, female workers-1.61 out of 35. The score of ARP was statistically significantly different according to sex(p〈0.05). A positive correlation was observed between amount of drinking, frequency of drinking and ARP(p〈0.01). The score of knowledge about alcohol was 3.6 and any correlation and statistically significant difference were not observed between the knowledge about alcohol and drinking behavior. The score of allowable attitude about drinking was statistically significantly different according to sex(p〈0.05), age(p〈0.05). A positive correlation was observed between attitude about drinking and amount of drinking, frequency of drinking, ARP(p〈0.01). The work stress and stress copying had no significant relations with drinking behavior. Most respondents do not drink at stress situation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.204-208
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• 2006

This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1147-1153
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• 2004

The effect of commercial deer antler drink (provided by Chung-yang Deer Farm) on blood glucose level, plasma lipids and antioxidants state in type 2 diabetic patients were studied. Ten patients with type 2 diabetes participated in the study and consumed 2 pouches (200 mL) of deer antler drink every day for 3 weeks. No significant differences were observed in levels of triglycerides, total cholesterol, low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C). However, oxidized LDL measured as conjugated dienes decreased in the patients after the trial. Plasma tocopherols and carotenoids levels showed no significant changes. No significant differences were observed in erythrocyte SOD, catalase and GSH-Px in the each group. No significant differences were observed in plasma TRAP. The results would suggest that deer antler drink influences conjugated dienes but long-term intervention trial may be necessary to see further beneficial effect of deer antler drink in diabetic patients.