• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.115-122
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• 2017

This study was conducted to develop low-sodium Korean food recipes and evaluate consumer acceptability of low-sodium Korean food. A total of 137 consumers assessed the overall acceptability based on a 9-point scale. Statistical analyses were performed using the SPSS package program (ver 20.0). The results of this study are summarized as follows: According to the results of the consumer preference evaluation of low-sodium Korean food, overall acceptability of all menus was over five out of nine points (overall average 6.25). Overall acceptability was highest for grilled beef ribs (7.88), followed by bulgogi (7.63), sauteed dry anchovy (7.46), and simmered beef in soy sauce (7.45). On the other hand, overall acceptability was lowest in blanched and seasoned spinach (5.04). According to the results of Pearson's correlation analysis, overall acceptability was positively related with menu preference of 27 menus, including seasoned and simmered chicken (P<0.001), fiddledhead namul (P<0.001), and grazed lotus roots and burdock (P<0.001). To sum up, overall acceptability of all items used in the consumer preference evaluation was more than five points out of nine. Therefore, low-sodium recipe for Korean food can be effectively applied in commercial or non-commercial foodservice cafeterias.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Korean Journal of Community Nutrition
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• v.17 no.6
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• pp.724-736
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• 2012

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into 'Maintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)' stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.425-435
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• 2014

Objectives: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking. Methods: The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal salt-sensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu. Results: After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Na-reduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001). Conclusions: As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.342-352
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• 2016

Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers' needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered '1-3 times a month' (52.3%); 167 respondents stated '1-2 times a week' (35.3%). With respect to the reason of purchase, 'simplicity of the recipe' was the most common, accounting for 188 respondents (39.8%), followed by 'time efficiency' accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that 'chicken bibimbap' had the highest preference with 5.32 points, followed by 'bulgogi bibimbap' (5.08 points), and 'kimchi bibimbap' (4.96 points). In the case of HMR products that need to undergo further development, 'low-sodium products' received the highest points of 5.41 points, followed by 'small packaged products' (5.05 points), and 'functional products' (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed 'hygiene', 'taste', 'easy to go packaging', 'convenience in intake', and 'accessibility' in the 1st quadrant. In the 2nd quadrant, 'price' and 'freshness' were shown as the factors. In the 3rd quadrant, 'easy to serve', 'familiar food menu', and 'consistent menu' were shown as the leading factors, and in the 4th quadrant, 'saving labor' was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.11a
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• pp.280-284
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• 2004

Multicrystalline silicon wafers were textured in an alkaline bath, basically using sodium hydroxide and in acidic bath, using mainly hydrofluoric acid (HF), nitric acid $(HNO_3)$ and de-ionized water (DIW). Some wafers were also acid polished for the comparative study. Comparison of average reflectance of the samples treated with the new recipe of acidic solution showed average diffuse reflectance less than even 5 percent in the optimized condition. Solar cells were thus fabricated with the samples following the main steps such as phosphorus doping for emitter layer formation, silicon nitride deposition for anti-reflection coating by plasma enhanced chemical vapor deposition (PECVD) and front surface passivation, screen printing metallization, co-firing in rapid thermal processing (RTP) Furnace and laser edge isolation and confirmed >14 % conversion efficiency from the best textured samples. This isotropic texturing approach can be instrumental to achieve high efficiency in mass production using relatively low cost silicon wafers as starting material.

• The Korean Journal of Pesticide Science
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• v.2 no.1
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• pp.32-39
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• 1998

This study was performed to develop jumbo granules floated and spreaded on the water surface after application, having low production and formulation cost, and safe to environment for paddy herbicides and to establish the formulation recipe. The jumbo granules of azimsulfuron with molinate(0.075+7.5%) was formulated by KCl as water soluble carrier and paraffin oil as solvent to impose the floating and spreading force to granules. That showed 100% of total granules to be floated on and spreaded upto the water surface within 25 minutes after application. Change in carriers, surfactants and pH did not affected to improve the time-course degradation of azimsulfuron in jumbo granules, but salt formation of azimsulfuron added by 1.15M solution of NaOH a little. Addition of N-methyl acrylate and modification of formulation process affected decrease in degradation of azimsulfuron upto 1.2, 2.1, and 7.2% after 2, 6 and 12 weeks under storage at $40{\pm}2^{\circ}C$, respectively, which showed the establishment of formulation recipe of the jumbo granules.

• The Korean Journal of Pesticide Science
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• v.8 no.4
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• pp.325-331
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• 2004

The studies were undertaken to establish optimum formulation recipes of acetamipid 4% SL(soluble concentrate) using different adjuvants and to evaluate enhanced control effect on target insect pests by adjuvants. Adjuvants for the studies used were SS(Sodium alkylcarboxylate) and PE(Polyoxyethylene alkyl ether). After the fundamental recipe for SL being established by using co-solvent for stability at low temperature, four types of SL were formulated. The physical properties and insecticidal efficacies of the tested SL formulations were investigated. Surface tension of SL1 without adjuvant was highly decreased from 44 dyne/cm to 34 dyne/cm by addition of adjuvants. SL4 using mixed adjuvant showed the lowest contact angle. Efficacies of SL1 without adjuvant against the palm thrips (Thrips palmi) and the cotton aphid (Aphis gossypii) on cucumber were increased by adding adjuvants. SL4 using mixed adjuvant showed higher efficacy than SL2 and SL3 using single adjuvant. These results have demonstrated that the selected adjuvants could be used to enhance insecticide efficacy and reduce spray dose of insecticide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.126-136
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• 2016

This study was performed to investigate menu preferences of adult customers for Korean food made from Korean traditional sauces. A total of 962 valid responses were used for data analysis. Statistical analyses were conducted using the SPSS package program (ver 20.0). The results of this study are summarized as follows: overall preferences were highest for braised spareribs, followed by braised short ribs, grilled beef ribs, and bulgogi. On the other hand, overall preferences were lowest in eggplant namul, followed by squid and radish soup, and grazed lotus roots and burdock. Female's overall preferences were significantly higher than male's for nine menu items, including japchae and seasoned acorn starch curd with vegetables, whereas male's overall preferences were significantly higher than female's for 19 menu items, including grilled deodeok and frozen pollack stew. Moreover, the menu item that was most significantly preferred was soybean sprouts soup in subjects aged under 20 years and Korean meatballs in subjects in their twenties. Subjects in their forties showed significantly higher preferences for 15 menu items, including braised hairtail, grilled deodeok, and seasoned and grilled yellow corvina compared to other age groups. Furthermore, menu preferences of production service workers were significantly higher than other groups for frozen pollack stew, loach stew, grilled dried pollack, steamed dry pollack, dried pollack soup, eggplant namul, and seasoned and grilled yellow corvina, whereas menu preferences of official professional workers and students were significantly higher than those of production service workers for braised short ribs, grilled beef ribs, seasoned and simmered chicken, mixed noodles, Korean meatballs, stir-fried rice pasta with vegetables, spicy soft bean curd stew, japchae, mung bean jelly mixed with vegetables and beef, bibimbap, and stir-fried squid. The results show that menu preferences of adults customers differed depending on gender, age, and occupation. In conclusion, the results of this study should provide foodservice managers with information about menu planning for target customers of commercial or non-commercial foodservice cafeterias and recipe development of low-sodium Korean foods.