• Human Ecology Research
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• v.53 no.6
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• pp.655-665
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• 2015

This study classified respondents by food-lifestyle and investigated differences in diet-related attitudes and demographic variables among food-lifestyle groups. Diet-related attitudes consisted of variables such as interest in diet, trial number of diet, diet period, weight loss, diet motivation, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, and awareness of consumer protection law. This study administered a questionnaire survey to adults between the ages of 20 and 39 who lived in Daegu and Uijeongbu from November 17th to December 14th 2014. Data collected from 293 respondents were analyzed using descriptive statistics, factor analyses, cluster analysis, analysis of variance (ANOVA) and chi-square tests. Four clusters (passive eating habit group, active eating habit group, convenience oriented group, and taste and health oriented group) were developed according to four factors of food-lifestyle (health-conscious, popularity-seeking, taste-seeking, convenience-seeking). The results of the ANOVA and chi-square tests indicated significant differences in interest in diet, awareness of consumer protection law, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, gender, education levels and household monthly income levels among food-lifestyle groups.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1087-1095
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• 2017

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.70-77
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• 2013

This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.679-692
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• 2018

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at $4^{\circ}C$ before they were treated with HPP at 550 MPa for 5 min at $10^{\circ}C$. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at $4^{\circ}C$ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate-like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelflife stability of the marinated beef.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1226-1233
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• 2015

The intake patterns and attitudes towards development of functional kimchi among middle and high school students in Busan area were studied. Nine hundred respondents, consisting of middle and high school students, were surveyed. A total of 833 completed copies of the questionnaire were used in this research. Respondents preferred kimchi due to its 'ot taste' (49.2%) and 'alty taste' (17.9%), but they did not like kimchi due to its 'our taste' (33.8%) and 'eotgal taste' (22.9%). Most students (64.3%) consumed kimchi at home, 68.1% of students ate kimchi more than twice a day, and 27.4% of students consumed 3~4 pieces (size of a piece: $3{\timess}4cm$) of kimchi per meal. Students showed a strong desire to develop kimchi with a good taste at school food services (65.1%). They also showed intentions to increase intake of kimchi if 'aste of kimchi' (80.6%), and 'ealth functionality of kimchi' (65.2%) are strengthened. Students wanted kimchi to contain the following fruits: pears (41.3%), apples (24.6%) and pineapples (10.3%). Finally, students showed a desire to develop kimchi that helps growth and development (59.5%), weight loss (40.4%), and learning ability improvement (32.8%). This study concludes that it is necessary to increase kimchi intake in school foodservices by developing new kimchi recipes that meet students' desires and by educating students about the health benefits of kimchi.

• Journal of Physiology & Pathology in Korean Medicine
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• v.34 no.6
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• pp.309-318
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• 2020

Besides respiratory infection, COVID-19 has many neurological symptoms not only loss of smell and taste but also fatigue and brain fog. But it is a challenge to treat the neurological symptoms especially of anosmia and ageusia. In order to search for the therapeutic methods, the geographical diversity and pathological mechanisms of the COVID-19 and two symptoms were investigated from the latest clinical studies. Because the environmental conditions of the monsoon climate zone of East Asia and the Mediterranean and Oceanic climate zone of Italy, Britain, United States and tropical Brazil are different, each of diverse etiology and internal milieu should be considered differently in the treatment. SARS-CoV-2 exhibits the dampness-like characteristics and the olfactory and gustatory disorders are particularly more common than other flu or cold. and it tends to show features of damaging the lung qi of olfaction and heart-spleen qi of gustation. The mechanisms of olfactory and gustatory loss are various according to precursory, inflammatory, non-inflammatory and sequelar forms, so the therapeutic method should be designed for each period and pathology. If the process of inflammation arises from nasal and respiratory, olfactory epithelium to the central nervous structure by way of blood brain barrier, the treatment should be corresponded with the stage and depth of pathogen place. And if the olfactory loss is asymptomatic or in the initial stage, it can be applied intranasal topical scent therapy to relieve temporary locking of qi movement, but maybe also used in parallel together with herbs of relieving dampness toxin latent in the lung parenchyma.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.802-810
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• 2014

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.40-47
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• 2003

This paper discussed the assessment of hand of Tencel denim fabrics finished by enzymatic hydrolysis. The subjective hand and the preference of Tencel denim fabrics were evaluated using the developed scale. The factors affecting consumers taste for Tencel denim fabrics were analyzed by statistics using SAS program. Also, the effects of cellulase treatment on the properties of Tencel denim fabrics were evaluated by the subjective hand measurements. The results are as follows: As the weight loss increased. fabrics were evaluated as finer, smoother, softer, warmer, more refined (surface properties), more compact and weaker (durability), more flexible, flossier, lighter, softer, thinner (sense of weight), more elastic, and less wrinkly (shape recovery). Fabrics were evaluated to have the dry touch regardless to the rate of weight loss (moisture properties). Overall hand preference of Tencel denim fabrics was in the side of not preferred. Hand of Tencel fabrics seems not to appeal to Korean people. Color preferences were not significantly different among five groups. The correlations between subjective hand and preference showed that fine, smooth, flexible, warm, refined, loose, soft, dry touches were preferred in Tencel denim fabrics.