• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.362-368
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• 2012

This study examined the fatty acid compositions of the fats extracted from 14 commercial coffee creamers and 11 instant coffee mixes, and evaluated the sensory characteristics of the coffees using different coffee creamers. The fat content in the 14 coffee creamers and 11 coffee mixes was 15~28% and 8~14%, respectively. The fats in 12 coffee creamers consisted of 34~45% lauric, 15~19% myristic and 10~18% palmitic acids. The fats in the other 2 coffee creamers consisted of 43% palmitic, 39% oleic and 10% linoleic acids. The fatty acids of the fats in the 11 coffee mixes were almost all saturated with lauric acid being the most abundant (44~45%). Coconut oil or palm kernel oil might have been used to manufacture the 12 coffee creamers and 11 coffee mixes, which had a higher lauric acid content. Palm oil (PO) might be a fat source for the other 2 coffee creamers. The sensory characteristics of five coffee mixes were evaluated based on their fatty acid compositions. The coffees with the creamers, which had a higher lauric acid content, were significantly more acceptable than those with a higher palmitic acid (p<0.05). The sensory evaluation of the coffees made with the creamers composed of hydrogenated coconut oil (HCO) and PO at different ratios showed that the acceptability increased with increasing HCO content. This suggests that PO may have a negative impact on the sensory characteristics.

• Journal of the Korean Wood Science and Technology
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• v.41 no.4
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• pp.293-301
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• 2013

This study discusses the feasibility of coffee bean residue as a raw material of medium-density fiberboard (MDF). In this relation, the effect of coffee bean residue known as an absorbent material on the physical and mechanical properties of MDF manufactured at its different addition level. Coffee bean residue which is a by-product of coffee mill and large amount of waste left over after processing for instant coffee was added at the level of 3, 6, and 9% on dry basis and urea formaldehyde resin was used as the adhesive. The MDF made with mixture of wood fiber and coffee bean residue was tested for physical and mechanical properties as well as formaldehyde emission. The bending strength and internal bonding strength of the MDF made with mixture of wood fiber-coffee bean residue were higher than that of the KS standard in randomized mat structure type, but not in layered mat structure type. Also, the physical properties of MDF made with mixture of wood fiber-coffee bean residue showed a considerable improvement in thickness swelling over the commercial MDF. More importantly, the formaldehyde emission rate of MDF made with mixture of wood fiber-coffee bean residue met the KS standard and was close to that of commercial MDF. These results showed the feasibility of coffee bean residue as a raw material for the production of environmentally-friendly MDF. Additional works on adhesive-coffee bean compatibility, improvement of moisture absorption effect and reduction the formaldehyde emission rate by carbonization of coffee bean residue may be required.

• Journal of Nutrition and Health
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• v.36 no.6
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• pp.622-634
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• 2003

The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

• Journal of Nutrition and Health
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• v.27 no.7
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• pp.740-751
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• 1994

Sister chromatid exchanges(SCE) in peripheral lymphocytes is recently used as a biomarker for increased cytogenetic damage in smokers. The purpose of the investigation was to determine if there were any relationships between dietary factors and their DNA damage as measured by SCE test in a group of 62 male cigarette smokers and 36 non-smokers. As expected, smokers as compared with non-smokers had high SCE levels (10.59$\pm$0.21 versus 9.23$\pm$0.17 SCE/lymphocytes ; p<0.05). No significant relationships were observed between SCEs and age in smokers and non-smokers. In smokers, SCEs were negatively correlated with egg frequency score(r=-0.336) and total food frequency scores(r=-0.283). In non-smokers, SCEs were positively correlated with white vegetable frequency score(r=0.333) and instant food frequency score(r=0.382). There was a positive association between SCEs and the history of coffee intake of smokers(r=0.318). SCE frequency was not influenced by any other dietary factors considered ; dietary diversity and quality scores, alcohol consumption, use of processed foods and intake of burned food. No significant relationships were found between SCEs and serum cholesterol or other hematological parameters of the subjects. These results indicate that increased egg frequency score, total food frequency score which reflects dietary quality, and decreased coffee intake may reduce cancer risk by preventing smoking-induced DNA damage as reflected by sister chromatid exchanges in human lymphocytes.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.3
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• pp.53-65
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• 2013

In Korea recently the consumption of coffee has been drastically increased and majority of people who are more than $20^{th}$ are drinking more than a cup of coffee every day. Nowadays coffee a kind of essential items in modern urban society. As the popularity of the coffee is increasing, As the coffee consumption is growing, the studies on coffee also have been increased. Many of the studies on coffee were focused on the consumer attitudes, coffee shops and franchise coffee shops, and coffee components or ingredients. As the products of the coffee are becoming diverse, the consumers of coffee also becoming diverse. There was a study showing that coffee has variety of types, and that motivations and attitudes for coffee consumption are different depend on demographic statistics such as age and life styles. On this study main focus was life style and consumer's motivation on coffee consumption. For this study the survey was conducted on the people living in Seoul City and Kyengkido from March 1, 2013 to March 31, 2013. 600 questionnaires were distributed and 480 were collected and 470 were used for analysis of this study. The statistics program used in this study was SPSS. The method used in the analysis wee factors analysis test, reliability test, validity test, t-testy, One-Way ANOVA, and regression analysis. In this study according to the factor analysis, the life styles were classified the following six categories ; wellbeing pursuit, taste pursuit, atmosphere pursuit, dine-out pursuit, instant pursuit, and economic value pursuit. The factors of coffee consumption motivation were 6; wellbeing consumption motivation, changing mood consumption motivation, social consumption motivation, habitual consumption motivation, and emotional consumption motivation. The demographic factors used in this study were age, marital status, occupation, educational background, residence, income, and eating-out expenses. The hypothesis used in this study were two. The first hypo-thesis was whether the coffee consumption was affected by the life styles. The second hypo-thesis was whether there was any statistical differences on the motivation of coffee consumption according to the characteristics of life style. The outcome of this study demonstrated that life styles had partial impact on coffee consumption motivations. According to the characteristics of the life style, except for the habitual consumption motivation, all the other factors showed statistical differences on coffee consumption motivations according the characteristics of life styles.

• The Korean Journal of Franchise Management
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• v.3 no.1
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• pp.46-72
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• 2012

Currently, the service industry share in domestic industry is increasing. Especially the size and marketability of the food service industry, which satisfies with basic human desire, is growing significantly. In this food industry, the coffee industry is recognized as a different area from the traditional food industry. The age of instant coffee at low price has gone. Today, more and more customers want to drink more delicious coffee and coffee that is good to their bodies. Especially as individualism has been rambling, more and more people enjoy individualism and want their personal space. This is why coffee speciality stores have been universalized. Also, as coffee speciality stores have been generalized, their own service quality is necessary and they should satisfy and affirm their loyalty to the customers in line with the enhancement of service quality. The purpose of this research is understanding of the impact of coffee specialty shop's service quality on affective commitment and repurchase intentions. The results of an empirical study in this research are as follows: First, compassion among the execution factors of coffee specialty shop's quality has a positive effect on both of affective commitment. But typicality and reactivity don't. Second, affective commitment have a positive effect on repurchase intentions. With a base of the above research result, we should comprehend that another service quality factor exists compared to other dining-out industry and establish marketing strategies in order to contribute to enhance repurchase intentions for the customers.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.241-247
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• 1990

In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting $(3{\pm}0.5min\;at\;170{\pm}5^{\circ}C)$ effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.754-762
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• 2013

This study investigated the relative sweetness of various sweeteners (tagatose, xylose, erythritol, sucralose, and enzyme treated stevia) in milk and instant coffee systems. Additionally, the effects of interactions with other ingredients on the sensory characteristics of milk and coffee were explored. In the case of a banana-flavored milk system, sucrose was added to a concentration of 5%, and the five types of sweetener were added to a concentration of equal sweetness to a 5% concentration of sucrose. For coffee systems, 5.9% sucrose level and sweeteners' concentration equivalent to this level was added. A generic descriptive analysis was performed using ten trained panelists. The results showed that the relative sweetness of all the sweeteners was identical to that identified in the aqueous system, except for stevia in the milk system and in the coffee system with added vegetable cream. For the black coffee system, the relative sweetness decreased for tagatose, erythritol and for stevia. Fat and vegetable cream significantly affected the sensory qualities of milk and coffee, respectively.

• 한국노년학
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• v.36 no.4
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• pp.1141-1155
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• 2016

The purpose of this study was to compare the preventive effects of green tea and coffee drinking on postprandial hypotension in the elderly. A total of 30 women ($81.2{\pm}6.8years$) who had experience of postprandial hypotension participated 3 interventions by random order allocation. During the experimental interventions, each participant had a cup of instant coffee (60mg caffeine), or green tea (15.8mg caffeine) after lunch, and control group had only their lunch. Systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate (HR) were measured with 15 minute interval from 30 minutes before the meal to 120 minutes after the meal. The preprandial SBP and DBP were not significantly different between three groups. Postprandial SBP reduction measured at the 1 hour after meal was significantly smaller in coffee group compared to the control group, whereas green tea group was not ($-15.1{\pm}17.9mmHg$ vs $-13.4{\pm}22.4mmHg$ vs. $-4.1{\pm}18.6mmHg$ for control, green tea, and coffee group, respectively, p=.032). Likewise, DBP decrement at the 1 hour after meal was significantly smaller in coffee than control group ($-12.8{\pm}13.0mmHg$ vs $-6.9{\pm}16.6mmHg$ vs $-0.8{\pm}13.4mmHg$ respectively, p=.033). The HR response of the three groups were not significantly different throughout the intervention. Coffee drinking was potentially beneficial for preventing postprandial hypotension and resultant falling event.

• Journal of Preventive Medicine and Public Health
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• v.27 no.2 s.46
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• pp.200-216
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• 1994

In present study, the authors investigated the possible effect of coffee consumption on serum cholesterol level in 1017 men between the ages of 40 and 59 years, who were randomly selected from the members of Seoul Cohort Study. Serum total cholesterol data was collected with other serologic indices (e.g. systolic blood pressure, diastolic blood pressure, hight, weight, etc.) through the program of biennial health check-up offered by Korean Medical Insurance Corporation (KMIC). The amount of coffee consumption was assessed by a self-administered questionnaire through mailing. Other confounding factors, such as age, body mass index, cigarette smoking, alcohol consumption, physical activity, and other dietary intake pattern were also determined by the questionnaire. The differences in means of serum total cholesterol in compared to non consumers were $-0.4{\pm}3.56mg/dl$ for those drinking less than 1 cup a day, $-0.6{\pm}3.60mg/dl$ for those drinking 1 cup a day, and $7.1{\pm}3.41mg/dl$ for those drinking more than 2 cups a day. Since smoking interacted the relationship between coffee consumption and serum total choleaterol, we re-analyzed those relationship in smokers and non-smokers separately Other atherogenic behaviors were well correlated with total cholesterol, so we adjusted the mean values of serum total cholesterol through multivariate model selection with age(r=0.12), total cigarette index (cigarette-years; r=0.10), Quetelet's index ($Kg/m^2$, r=0.16), daily calory expenditure (kcal/day, r=0.06), weekly meat and poultry consumption(g/week, r=0.05), weekly fish consumption (g/week, r=0.08), other caffeinated beverage intake (cups/week), and the amount of sugar and prim added to the coffee. Among those variables only age, Quetelet's index, fish consumption, and total cigarette index (in smokers) were remained in the models. After adjustment, the corresponing differences of total cholesterol in smokers were changed to $0.4{\pm}5.24mg/dl,\;-0.5{\pm}4.97mg/dl,\;and\;8.9{\pm}4.78mg/dl$, which were significantly different among themselves (P=0.011). In non-smokers, however, the differences were not statistically significant (P=0.76). Adjusted mean values of systolic blood pressure and diastolic blood pressure were also determined to evaluate the direct effect of coffee to cardiovascular system, but their means were not significantly different by coffee consumption(p=0.18 for SBP, p=0.48 for DBP). Asuming instant coffee in the most popular type of coffee in Korea, the association observed in our study between coffee and serum total cholesterol, especially in smokers, is very interesting finding for the connection between coffee and serum total cholesterol, because only 'boiled coffee' tend to show significant lipid raising effect rather than to other types of coffee, like filtered or espresso, in most of the western countries. We concluded that people who drink coffee more than 2 cups a day have significantly higher serum total cholesterol level than those who never drink coffee, especially in smokers.