• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.71-77
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• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.

• 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.

• Food Science and Industry
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• v.50 no.4
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• pp.2-11
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• 2017

The external factors of global flavor market include the world economy, population growth, urbanization, consumer spending, raw material availability, pricing, and regulatory issues. And the internal factors as product pricing and technology development may lie the flavor house's competitiveness and cost considerations. In developing countries, rising preference for packaged food and beverages and increasing personal expenditures will drive demand for flavor market. Increasing consumer demand for natural products, driven in part by health concerns and a desire for transparency in labeling will impact the demand. The increasing demand for salt and sugar reduction will boost demand for flavors to maintain the overall taste. The use of quality and innovative flavors in the beverages and the multifunctional flavors has a positive influence on the global market. The global flavor industry has the presence of several drivers and positive trends, with its future expected to be promising.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.149-161
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• 2012

The purpose of this study is to examine the quality characteristics of lamb stock by different salt contents in it. For this purpose, mechanical tests (color value, pH, sugar content, salinity, amino-acid content) and sensory evaluation (attribute difference test & acceptance) were conducted, showing the following results; Salinity and sugar increased significantly (p<0.01, p<0.001) with salt contents increased. The 0.1% salt addition group contained 32 kinds of free amino-acids, while 0.2% and 0.3% contained 34. 0.4% salt addition group turned out to contain 34 kinds of free amino-acid in it. The amount of the free amino-acid content was also the highest with 0.3% sample group, followed by 0.2%, 0.4%, and 0.1% sample group. In the test group, 9 kinds of essential amino-acid were discovered, and all samples contained histidine and arginine, which were essential in the growth of children. Among all samples, arginine appeared to be the highest in content. Each of the essential amino-acid content varied with statistical significance among the sample groups. In addition, 14 kinds of amino-acids other than the above mentioned were discovered, as well. The 0.3% salt addition group showed the highest 'after taste' value, and the differences among the sample groups were statistically significant(p<0.001). The acceptance test of the lamb stock showed that the flavor and mouth feel did not vary among the sample groups with statistical significance. The control group had the highest value for appearance, measuring scoring 4.32, and the sample group of 0.2% salt addition showed the lowest value of appearance, scoring 3.63. As for the preference on the taste, the highest value of 4.09 came from the 0.3% salt addition group. The differences between the sample groups were statistically significant. Finally, with regard to the overall quality, the 0.3% salt addition group had the highest value of 4.23 while the control group scored the lowest, 3.52. The differences among the samples were statistically significant. The overall result of the study indicated that the optimal rate of salt addition in making lamb stock was 0.3%.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.388-394
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• 1999

This survey compared the results of sensory evaluation on several types of chinese cabbage Kimchies; homemade Kimchies and commercially produced Kimchies. This also analyzed the preference of some Kimchi use foods on the ten students of Kyoto Prefectural University in Japan. The results of this survey can be summarized as follows. The most preferred Kimchi by Japanese students turned out to be 100 percent seasoning Kimchi and the fresh prepared Kimchi in the first day of fermentation. And female students more preferred Kimchi than male students. Also Kimchi ramyun was one of the most favorite food among the Kimchi use foods. Generally the pH and salt concentration of Kimchi decreased during fermentation, but the change of total vitamin C amounts were rather stable.

• Journal of the Korean Applied Science and Technology
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• v.27 no.2
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• pp.99-106
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• 2010

We have investigated the rheological behaviours of emulsions containing polymers. The polymers used in this study were polyacrylamide and carboxy vinyl polymer. The emulsion with polyacrylamide shows better prior preference than that with carboxy vinyl polymer on the skin texture. In the toxicity test, such as, LLNA cell toxicity, skin organ culture and human patch test, polyacrylamide was the appropriate materials for the cosmetics. The viscosity of polyacrylamide shows maximum value in neutral pH and good stability against temperature. The decreasing effect of viscosity against salt was not good enough but showed a better result than that of carboxy vinyl polymer. Two times the amount of polyacrylamide should be used for the formation of a similar viscosity of carboxy vinyl polymer. Yield value of polyacrylamide was low and the effect for the stabilizing emulsions was also low.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.215-215
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• 2017

The preference for domestic cereal crop of Setaria Italica has been increased with the recent interest in healthy foods. However, the productivity of Korean domestic produce, which has been decreasing due to the lack of cultivation technology and the low rate of mechanization during cultivation. Increase of germination ability will have a positive effect on the cultivation by reducing the labor of the manpower consuming and weeding work. Therefore, red light, ultrasonication, liquid priming and liquid smoke treatment that are effective for the germination of the seeds evaluated. The seeds of 1.4mm or more were used for the experiment. The priming solution used in the experiment was 1% $KH_2PO_4$ (74mM). During the priming, the light treated seeds at 2000 lux for 15, 30, 60 and 120 minutes. Ultrasonicationd treatment was performed for 5, 10, and 20 minutes at exposures of 60%, 80%, and 100% of ultrasound up to 21.6 kHz during priming. Light or ultrasound treated seeds transferred to priming treatment at $15^{\circ}C$ for 24 hours. The treatment of the liquid smoke was divided into the treatment of the liquid smoke alone and the treatment of the liquid smoke with the priming. The liquid smoke alone was diluted with distilled water without priming solution and the treatment of the liquid smoke was diluted with the salt priming solution. Both treatments were performed at 0.0%, 0.5%, 1.0%, 5.0%, and 10.0% of the liquid smoke (pH7) concentration at $15^{\circ}C$ for 6 hours. After each treatment, the seeds were dried to moisture content ranged 5-8% at $25^{\circ}C$ for 24 hours. All treatments showed better results than the non-treated control. Light treatment for 120 minutes improved for germination percentage (GP), Germination uniformity (GU) and heath seed percentage (HS). Ultrasonication treatment was most effective when treated with ultrasound at 21.6 kHz for 5 minutes in all germination characteristics. Ten % of the liquid smoke increase in 92% GP, 1.8 days MGT, $54%{\cdot}day^{-1}GR$, 0.76 GU and 88% HS comparing to non-treated control (72% GP, 2.3 days MGT, $45%{\cdot}day^{-1}GR$, 1.48 GU, and 63 % HS). This study showed that it is possible to obtain high germination by adding liquid smoke treatment to the seeds supplied to the farmers. The efficacy of light, ultrasonication, inorganic salt priming, and liquid smoke treatment on the seeds found in the experiment will be a positive alternative to labor force problems in the cultivation by improving germination.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.532-542
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• 2001

The purpose of this study is to investigate children's satisfaction with baps, soups, pot stews, one course dishes, and kimchies provided by elementary school lunch program in Seoul area. Two hundred and thirty two children enrolled in 3 different elementary schools participated In this study through a questionnaire developed by the researchers. Conclusions drawn from the results of this study are 1) children seemed to be generally satisfied with foods provided by school lunch program : 2) it is necessary for children to control amount of food and salt and/or hot peppers depending upon their own preference; and 3) appropriate temperature of each food should be maintained by using thermos pots, and the shape of dining board needs to be improved for younger children's convenience.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.477-484
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• 2015

The objective of this study was to investigate the awareness of the meaning of a low-sodium diet as well as the self-reported preference of saltiness and sodium-intake related dietary behaviors for university students in Busan. A survey was conducted with 977 students (male: 512, female: 465). For the self-reported preference of saltiness, 45.8% of the participants reported 'moderate' preference, 35.3% reported 'salty' preference, and 18.8% reported 'unsalty' preference. Males had significantly higher scores than females (p<0.01). Regarding awareness of the meaning of a low-sodium diet, 20.8 % of the students did not recognize the phraseand, males had significantly lower awareness than females (p<0.01). The 'salty' group had a significantly lower rate than others (p<0.01). Males had significant higher sodium-related dietary behaviors scores than females for the following questions 'I often eat dried seafood and salted seafood', 'I usually eat all the broth in soups or stews' (p<0.01), 'I usually eat a lot of kimchi and salt-pickled vegetables', 'I usually eat soy dip or hot pepper dip with sushi and fritters' (p<0.05). Mean scores for sodium-related dietary behaviors by self-reported preference of saltiness were 2.49/5.00 (unsalty), 2.87/5.00 (moderate), and 3.19/5.00 (salty), respectively. There was a statistically significant difference between the groups (p<0.01). The lower the scores for the self-reported preference of saltiness, the lower the scores for sodium intake-related dietary behaviors (p<0.01). The average score for sodium-related dietary behaviors in the group familiar with the meaning of a low-sodium diet was significantly lower than that of the group that 'did not know' (p<0.01).