• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• Asia Marketing Journal
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• v.18 no.4
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• pp.99-124
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• 2017

Little research on sensory study has been conducted from a marketing perspective and most of sensory studies have been done from a science perspective. Thus, this study examined wine sensory perceptions in the consumers' minds, which is how wine consumers associate grape variety Shiraz/ Syrah by the three different region of origins with specific sensory images. Total 234 questionnaires were collected from online wine community members at restaurants in Korea. The main results show that the most two shared sensory images of Shiraz/ Syrah were 'Dry' and 'Fruity' across the three region of origins. For Barossa Shiraz, the unique images were mainly found in Aroma image category such as 'Chocolate', 'Prune', whereas for Rhone Syrah, the unique images were mainly revealed in Overall image category e.g. 'Deep', 'Fascinating'. Additionally, this study confirmed that Maipo Valley is not recognizable region of origin of Shiraz/ Syrah. This study employed a free choice, Pick Any and conducted correspondence analysis to find out the degree of associations of sensory images and each region of origin.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.190-197
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• 2008

The aim of this study was to determine the optimal cooking conditions in preparing jujube concentrates using various boiling times (5, 10, 15, 20 hours). The moisture contents of the concentrate samples ranged from 38.86 to 42.36%. Crude protein content was highest in the 15 hr-boiled concentrate, crude fat was highest in the 20 hr-boiled concentrate and both the 15 and 20 hr boiled concentrates had high crude fiber contents. There were no differences in color L- and a-values by boiling time; however, the b-value decreased with increasing boiling time. The pH levels of the concentrates ranged from 5.24 to 5.27, and the brix level increased with increasing boiling time. Glucose was the primary of free sugar in the concentrates and its highest level was 102.3 ${\mu}M$ in the 20 hr-boiled concentrate. The 15 hr-boiled concentrate had the highest electron donating ability to 46.68%. The total polyphenol contents of the concentrates ranged from 21.53 to 24.56%, in which the 15-boiled concentrate had the highest level (24.56%). In the sensory evaluation, the 15-hr-boiled concentrate again performed well, showing the highest overall acceptability scores. From these results, 15 hrs was the optimal boiling time for preparing jujube concentrate in terms of obtaining functional compounds and overall product acceptability.

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.736-743
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• 2003

The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from ￦2,000 to ￦2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.114-122
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• 2016

This study was conducted in order to evaluate the current status of management of students affected by food allergy and provide basic data necessary to school foodservice. A survey was conducted on 300 nutrition teachers (dietitians). For food allergy management, 79.3% of participants regularly checked on students with food allergy. The rate of providing allergy-free or alternative food for students with food allergy was 35.7%; and the reasons for not providing such food was 'lack of cooking time and employees' (69.4%). Furthermore, 79.7% of participants provided nutrition education and counseling for students with food allergy and the reasons for not providing education and counseling was 'lack of time' (59.0%). Nutrition teachers (dietitians) with experience of job training related to food allergy comprised 53.7%. The mean score of importance of food allergy management was 4.02/5.00. The items with high scores of importance of ${\geq}4.20/5.00points$ were periodical check on students with food allergy, sending newsletters or homepage posting of foods causing allergy; however, provision of allergy-free or alternative food scored 3.64/5.00 points. The score of importance was significantly higher in those who checked on students with food allergy (p<0.05), offered allergy-free or alternative food (p<0.01), and in those with experience of job training (p<0.05) than those who did not. Therefore, in order to manage students with food allergy, nutrition teachers (dietitians) require on-going training on food allergy in order to practice provision of alternative foods and administrative support to the cooking personnel and facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1747-1754
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• 2016

The nutritive and antioxidative properties of eggplant by cooking conditions based on hardness range were evaluated. Three cooking methods (boiling, microwaving, and steaming) with three different times were used, and cooked eggplant was freeze-dried for analysis. For color of peel, fading was most observed during boiling and least during steaming. Although raw eggplant showed high free radical scavenging activity based on 1,1-diphenyl-2-picrylhydrazyl and total polyphenol contents, both were further increased upon steaming but significantly decreased upon boiling. The amount of chlorogenic acid in eggplant increased upon steaming and decreased upon boiling or microwaving. Notable cell wall collapse was observed in the microwaved sample compared to the other two cooking methods. Calcium elution from tissues or the cell wall was observed in all samples, and the amount significantly increased with cooking time, especially by steaming.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.297-307
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• 2018

The aim of this study was to develop a seasoning paste fermented by Aspergillus oryzae and Bacillus subtilis using three edible insects: Tenebrio molitor larvae, Gryllus bimaculatus, and Bombyx mori pupa. No significant changes in pH and titratable acidity were observed between the insect pastes and soybean control during a 5-week fermentation process. The amino nitrogen was 0.35-0.50% (w/w) in the early stage of the fermentation and increased to 0.72-0.78%. The total nitrogen was 2.36-3.62% (w/w) in the early stage and was preserved during the fermentation period. Free amino acids of the insect pastes were similar to those in soybean paste. In general, the fermented insect pastes showed a lower flavor and color than soybean paste but B. mori pupa-fermented paste did not show any significant difference in preference from soybean. Glutamate, aspartate, lysine, phenylalanine, arginine, and serine were found to affect taste preference. It was possible to ferment edible insect protein to produce a fermented seasoning paste like Korean doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.861-869
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• 2012

This study was conducted to investigate the purchasing status and to compare supplier performance evaluations between competitive bidding and negotiated contracts in school foodservice in Changwon, Korea. A total of 190 questionnaires were distributed and 167 (return rate 87.9%) were collected from June 29 to September 28, 2010, and then a total of 151 (analysis rate 79.5%) were used for the final analysis. First, 91.4% of food product purchases for school meals were contracted through competitive bidding, especially limited competitive bidding. It mainly consisted of agricultural products, processed food, and eco-friendly agricultural products (fruit). Second, 78.8% of schools purchased food products by negotiated contracts, while single negotiation accounted for 59.7%. Food products by negotiated contract consisted of meat, kimchi, and fish. Third, the purchase status of competitive bidding and negotiated contracts showed a significant difference in agricultural products (p<0.001), fish (p<0.001), meats (p<0.001), poultry (p<0.001), antibiotic-free poultry (p<0.001), eco-friendly grain (p<0.001), eco-friendly agricultural products (fruit) (p<0.001), eco-friendly processed food (p<0.001), processed products (p<0.001), milk (p<0.001) and general grain (p<0.001) except for kimchi. Fourth, comparative analysis of supplier performance evaluation (on a 5-point Likert scale) of school foodservice showed that price of product of competitive bidding (3.73) was significantly higher than that of negotiated contract (2.95) (p<0.001), and the overall performance level of the negotiated contract (3.85) was significantly higher than that of competitive bidding (3.61) (p<0.01). The supplier performance evaluation levels of product packaging (p<0.01), product quality at the time of delivery (p<0.001), hygiene of products (p<0.001), consistency to specification (p<0.001), swiftness of return and exchange (p<0.001), emergency delivery (p<0.001), service of delivery staff (p<0.05), and handling of complaints (p<0.001) of negotiated contracts were significantly higher than those of competitive bidding of school foodservice. In conclusion, school foodservice selected food suppliers both by adopting competitive bidding and negotiated contracts. And there was a significant difference of school foodservice supplier performance between competitive bidding and negotiated contracts in Changwon, Korea.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.206-215
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• 2012

The results of influence on the saccharification and $Sikhea$ by adding mulberry fruit in this study are as follows. pH was decreased with the amount of mulberry fruit increased during the saccharification period. A significant change was not found after 4 hours of saccharification. It is considered that 4-5 hours was proper for saccharification because brix increased by more than 1 brix per hour up to 4 hours while there were little change after 5 hours. L was decreased while a and b values were increased in the Hunter' value of mulberry fruit $Sikhea$. The DPPH free radical scavenging activities and SOD-like activity of mulberry fruit $Sikhea$ were increased as the addition quantity of mulberry fruit increased. Anthocynin color pigment in mulberry fruit has the inhibiting effect on microbes. The preferences of mulberry fruit $Sikhea$ were 10% < 30% < 15% < 20% < 0% < 25%, and less than 25% of mulberry fruit addition seems to be desirable. The addition of mulberry fruit will help decrease the amount of sugar to use in $Sikhea$ because the sugar level of $Sikhea$ increases with the addition of mulberry fruit. It will also improve the preference for Sihkea by giving it better color and sourness.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.