• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.369-377
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• 2007

The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.317-329
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• 2009

In the study, we determined the optimal ingredient mixing ratio for the preparation of sponge cake containing bamboo (Pseudosasa japonica Makino) leaves. This experiment was designed in according with the D-optimal design of mixture design, which involved 14 experimental points including 4 replicates for three independent variables (sugar 110${\sim}$129%, bamboo leaves 3${\sim}$8%, oil 10${\sim}$25%). The results the F-test, specific gravity, volume and color values (L, a, b) decided a linear model, while the viscosity, hardness and sensory characteristics (color, smell, taste, texture and overall acceptance) decided a quadratic model. The results of our fitness analysis demonstrated that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results demonstrated that increasing amounts of added bamboo leaves induced a reduction in brightness, and increasing redness and yellowness. In addition, increasing amounts of bamboo leaves caused increases in hardness, and thus the softness of the cake decreased. And as the level of added oil increased, softness increased. Cake samples received low sensory evaluation scores when sugar, bamboo leaves, and oil were added above their optimal levels. In the numeric optimization, the optimal ingredient amounts were 121.36% sugar, 4.96% bamboo leaves, and 15.69% oil. The above results demonstrate the feasibility of adding bamboo leaves to sponge cake, and therefore, a bamboo leaves as a functional food.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.481-488
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• 2010

The objective of this study was the development of the preparation method of fermented turnip juice. The yields and soluble solids of fermented turnip juice were 41.2, 52.8, 56.4 and 57.4%, and 34.3, 42.4, 48.6 and 54.7 $^{\circ}Brix$ with 40, 60, 80 and 100% addition rate of turnip quantity, respectively. The major organic acids in turnip juice were succinic acid, isobutyric acid and fumaric acid, and these organic acids were decreased after fermentation. On the other hand, lactic acid, formic acid, acetic acid, propionic acid and butyric acid were produced during the fermentation. Soluble solid and pH value in fermented turnip decreased by time-dependently. Free radical scavenging activity was increased by fermentation of turnips and nitrate scavenging effects were the highest in pH 3 and increased with adding Omija or Japanese apricot. The best preparation method of fermented turnip juice was fermentation at $24^{\circ}C$ 12-15 days after adding 40% of sucrose to total quantity. As adding Omija, organic acid contents were increased and sensory evaluation was improved in fermented turnip juice.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.765-779
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• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.228-235
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• 2008

In this study, vinegar disinfection was evaluated as a novel method for the preparation of raw food ingredients used in foodservice operations. The test materials were washed and disinfected using three different methods, and were then stored at temperatures of $3^{\circ}C\;and\;10^{\circ}$ for 7 days; Following storage, physicochemical and sensory characteristic comparisons were performed. Temperature for all test materials ranged between 15.2-20. $9^{\circ}C$, water activity was maintained near 0.96, and the pH levels of the samples were 6.44, 6.29, and 6.35, respectively. Residual chlorine levels were generally low, ranging between 0.01 and 0.02. The physicochemical qualities of the samples were evaluated according to the storage method and temperature. Brightness(L value), redness(a value), and yellowness(b value) tended to increase with increasing storage time. The evaluated sensory characteristics included appearance, color, smell, taste, texture, and overall acceptance. With regard to storage temperature the vinegar-treated samples were evaluated as superior, receiving a score of 7.00, and the ingredients stored at $3^{\circ}C$ were evaluated as significantly (p< 0.001) superior to those stored at $10^{\circ}C$. Overall, vinegar is an effective disinfectant to apply in the preparation of raw vegetables that are typically served without heating, and which can cause serious food safety issues when contaminated.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.643-646
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• 2006

Cheonggukjang, a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in a temperature-controlled room by traditional methods in which steamed soy was exposed to rice straw naturally rich in Bacillus species. B. subtilus and B. licheniformis were found to be the major microorganisms present in cheonggukjang made by the traditional method. We analyzed the composition of 12 kinds of isoflavones and their glycosides present in cheonggukjang collected at various fermentation times. Total isoflavone content in raw soybeans was 2,867 mg/kg and this decreased by about 50% during cooking prior to cheonggukjang preparation. However, total isoflavone content changed slightly during 45 hr of fermentation. Total content of isoflavone glycosides, consisting mainly of daidzin, glycitein, and genistin, decreased by about 40% during 45 hr of fermenting cooked soybeans. The contents of tree isoflavones including daidzein, glycitein, and genistein showed a dramatic increase during fermentation in cheonggukjang preparation, with a 2.9-, 54.0-, and 20.6-fold increase in concentration, respectively, by the end of fermentation (45 hr). In conclusion, short-term fermentation of cooked soybeans with Bacillus species caused conspicuous changes in the composition of isoflavone derivatives, and its implication in terms of health benefits deserves further study.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.121-131
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• 2015

This study examined the factors that affect the relationship among career selection type, class participation, and career preparation behavior for university students who major in food service. A total of 350 questionnaires were distributed to students, of which 320 were deemed suitable for analysis after the removal of 30 unusable responses. In order to perform statistical analyses required in the study, SPSS 18.0 Statistical Program was employed for frequency analysis, factor analysis, reliability analysis, correlations, and regression analysis. The results of the exploratory factor analysis showed that two factors regarding career selection type were extracted from all measurements with a KMO of 0.754 and a total cumulative variance of 64.555%, with regard to class participation, three factors [I found only 1 factor in the paper; there were 3 variables] were extracted with a total cumulative variance of 71.1% and a KMO score of 0.702. One factor for career preparation behavior was extracted that accounted for a total cumulative variance of 64.312% and a KMO score of 0.765. Based on the study's results, the main research hypothesis that identified the relationships that career selection type had with and between class participation and career preparation behavior was partially adopted.

• Journal of Nutrition and Health
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• v.50 no.5
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• pp.437-446
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• 2017

Purpose: This meta-analysis aimed to evaluate the effect of cassia cinnamon (Cinnamomum. cassia and C. aromaticum) on the glycemic response with a focus on the preparation of dehydrated powder and water extract. Methods: We searched Pubmed, Cochrane, EMBASE, Science Direct, and the Korean Studies Information Service System (KISS) through May 2017. In the meta-analysis for the preparation of powder, eight trials reporting fasting blood glucose (FBG), four trials reporting HbA1c, and three trials reporting the postprandial glycemic response were included. For the water extract, six trials reporting FBG and four trials reporting HbA1c were eligible for this study. A random-effects model was used to calculate the pooled effect size. Results: Cassia cinnamon powder intake significantly lowered FBG by -1.55 mmol/L (95% CI, -2.45, -0.64; p = 0.001) and the AUC of postprandial blood glucose level by $-51.8mmol/L{\cdot}min$ (95% CI, -85.5, -18.1; p = 0.003). There was a significant difference in FBG between water extract of cinnamon and placebo of -0.76 mmol/L (95% CI, -1.09, -0.43; p = 0.000). However, blood HbA1c level was not significantly altered by any preparation of cinnamon. No statistical heterogeneity was observed for any analysis except in the case of FBG for cinnamon powder. Results of funnel plots and Egger's regression suggest a low likelihood of publication bias in all biomarkers (p > 0.05). Conclusion: According to this meta-analysis, there was possible evidence to support a relationship between cassia cinnamon intake and fasting glucose in both preparation of powder and water extract. Furthermore, new evidence of the health benefits on postprandial glucose regulation of cinnamon powder was obtained.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1283-1288
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• 1999

Effect of drying methods, such as natural solar drying, hot air drying$(at\;60^{\circ}C\;and\;105^{\circ}C)$, vacuum drying and freeze drying methods, on the quality of laver were investigated to develop optimum processing conditions for preparation of laver powder. Appreciable amount of laver pigments such as chlorophyll, carotenoid and phycobilin were lost during washing and drying process. Their loss was affected significantly by the method of drying. Among the methods tested, high temperature air drying was the worst in retaining laver pigment, while freeze drying was the best. Loss of vitamin C which was in the range of 75-99% was also affected by the method of drying. Isotherms for laver powder shelved sigmoidal shape and monomolecular layer moisture content of both laver powder(Porphyra dentata and Porphyra tenera) determined by the BET equation was 6.30%(dry basis). Laver powders prepared with Porphyra dentata and classified with 50-, 80- and 100- mesh sieves showed monomodal size distribution with the high frequency at 110-120, 100-110 and $80\;{\mu}m$, respectively, which indicated that size or laver powder was homogeneous.