• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.66-72
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• 2015

This study was conducted to investigate the effect of Perilla frutescens powder on physiological and sensory characteristics in macaron$\grave{e}$. The perilla powders were added to macaron$\grave{e}$ at a weight percentage of 0, 2.5 and 4%. Color values (L-value, redness and yellowness index), total phenolics, DPPH radical scavenging activity, textures, total sugar contents and sensory characteristics of macaron$\grave{e}$ made with varying levels of perilla powder were measured. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in color, sweetness, nuttyflavor, texture and overall acceptability depending on the addition level of perilla powders.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.276-283
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• 2015

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjacglucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydrocolloids for people at risk of nutritional deficiencies such as dysphagia patients.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.460-465
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• 2008

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.785-792
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• 2007

The aim of this study was to develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-, a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among the cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.366-377
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• 2010

We surveyed 553 middle school students living in Incheon using questionnaires to compare their food behaviors and snack intake patterns according to weight groups based on BMI. Mean BMI was 20.3 for males and 19.6 for females. The rate of underweight, normalweight and overweight students was 33.3, 51.7, and 15.0%, respectively. Compared to the other two groups, the overweight students perceived their body shape more accurately (p<0.01). Regarding the reasons for skipping dinner, the most frequent answer by the underweight students was 'because of snacks', while that of the overweight students was 'to lose weight' (p<0.01). The normalweight students were found to eat a Korean traditional type breakfast more frequently than the other weight groups (p<0.05). The overweight female group was more likely to overeathabitually, whereas the normalweight and underweight groups tended to overeat when they were under stress (p<0.05). As for the amount of the snack intake, the overweight male students replied that they eat quite a lot of snacks. As a conclusion, the problems found in the underweight group were unbalanced diet and the disturbance of regular meal patterns due to inappropriate snack intake. The problems shown in the overweight group were overeating due to habit or stress, fast eating speed and large amount of snack intake.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.75-84
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• 1998

The purpose of this study was to classify the type of the convenience food and examine the consumption behavior of convenience food of wives according to socio-economic and demographic variables and psychological variables. The survey was conducted using interview during October 1 and October 30, 1996. The data used in this study included 186 women with husband present living in Pusan. Statistical analyses were conducted using frequencies, percentiles, mean, oneway ANOVA, Duncan test and factor analysis. The major findings were as follows: 1. The convenience food was classified as 5 types : Korean style side dishes, soy-bean paste, delivery food and cleaned vegitables, noodles and side dishes for a lunch-box, canned and retort foods. 2. Wife's age, income, number of family members, education, tenure, level of employment status, attitude toward convenience food, family goal orientation and job goal orientation were sinificantly related to the convenience food consumption behavior of housewives.

• Korean Journal of Human Ecology
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• v.4 no.1
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• pp.93-107
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• 2001

The purpose of this study was examine the health and food intakes of industrial workers who worked day and night. The questionnaire asked them about their health, stress, knowledge of nutrition, food habits, food intakes and frequency. The night-time workers had a stomachache compaired with day-time workers. Male day-time workers were more prone to stress than night-time workers in the area of job. In the areas of nutritional knowledge and food habits, there were no significant differences between day-and night-time workers for both male and female. Intakes of rice, bread, noddle, meat, fish. beans, vegetables in night-time workers were less than day-time workers. Also the male night-time workers consumed more milk and carbonated drinks than the day-time workers. The night-time workers were worse than the day-time workers and the female night-time workers were the worst. Considering the above results, the night-time workers should correct their food habits and have a well-balanced diet.

• Proceedings of the Zoological Society Korea Conference
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• 2001.10a
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• pp.113.3-114
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• 2001

No Abstract, See Full Text

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.529-537
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• 2008

In this study, the relationships among obesity, food behavior, and personality traits were studied in male and female elementary school children. The obesity rates were calculated via the measured heights and weights of the subjects. Food behavior was surveyed via a questionnaire. Personality traits were evaluated using an authorized personality test. The obesity rates in the child subjects in this study were 34.1%in the male children, and 28.7% in the female children, and the rates of underweight were 18.2% in the males and 28.7% in the females. The percentage of obese children was slightly higher in the male population than in the female population. With regard to food behavior, the females evidenced significantly higher points than the males, particularly on the items designated 'slow eating' and 'stop eating upon satiety'. Among the personality traits assessed herein, which included emotional stability, general activity, sociability, masculinity, responsibility, reflectiveness, and superiority, the females evidenced significantly higher sociability scores than the males. The personality traits did not appear to be significantly associated with the obesity rate. However, the obese children scored lowest on all personality traits among the three groups. In terms of the relationship between food behavior and personality traits, children with high stability, sociability, responsibility, and superiority also had significantly higher food behavior scores. These results imply that the maintenance of good food behavior may enhance stability, sociability, responsibility, and superiority in children.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.10a
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• pp.205-206
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• 2005

The plan for Shinseon Seolleongtang Restaurant in Kimpo has as its goal to create an environment strongly fused with the design of the modern city and the spirit of food culture craftsmanship, and it proceeded as follows. In order to carry out the goal of the plan, the direction of the design concept was set to be a harmonious blending of Ecology and Minimal. Also, for detailed plan direction, in the Minimal domain, conciseness, cleanliness, and high quality were established as the ultimate goals in order to create a spacious food and drink area in today's complicated and energy-draining society, and in the Ecology domain, ancient hieroglyphs representing the forms of natural objects were used that prayed for years of plentiful harvest and blessing, and colorfully expressed the events of the populace.