• Food Science and Preservation
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• v.7 no.4
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• pp.380-383
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• 2000

This study attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgis prepared with different level of Gardenia jasminoides. The moisture contents were about 39∼43% in the Paeksulgies prepared with different level of Gardenia jasminoides. L-value on the control group was high, 93.24. and G$_2$was 90.49, high, but another group were about 82∼86, it was not siginificantly. As the amount of Gardenia jasminoides was increased, a-value on the Paeksulgies was decreased, showed green color. In case of Gardenia jasminoides, b-value of the control group was very low, 10.08. As the amount of Gardenia jasminoides was increased, b-value on Paeksulgies was increased. In sensory quality, Paeksulgies by the amount of 2∼3% water extracted Gardenia jasminoides showed the most favorable sensory evaluation.

• Journal of Community Nutrition
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• v.2 no.2
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• pp.97-104
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• 2000

The purpose of this study was to investigate meal behavior and food preferences of children with different body types. This survey was conducted using a questionnaire for 274 boys and 257 girls in the 6th grade of elementary school in Anyang city. A questionnaire method was used. Food preferences of 14 food groups were tested with 5 likert scale points. Body types were divided with weight-length index(WLI) calculated by height and weight. The cut-off point for the underweight children was 90, and that of the overweight children was 100. The mean weight of the underweight children(26.2%) was 31.9$\pm$4.0kg, and that of the overweight children(26.9%) was 49.4$\pm$6.3kg. The average BMI of overweight children and underweight children was 21.0kg/$m^2$ and 15.5kg/$m^2$respectively. Perceived health status was different based on body types, and more of the overweight children answered they are healthy compared to the underweight children, Body types were not significantly different based on parent's education and occupation. Only 56.7% of the children ate breakfast at a regular time, 60% and 42.9% of the children had their lunch and dinner at regular time, respectively. Higher percentage of overweight children had irregular breakfast(20.1%) and skipped their breakfast and dinner compared to the other groups, however only dinner was statistically significant. The most frequently answered reasons for skipping meals were 'no time to eat'(50%) and 'bad side-dishes'(17.0%). Food preference was not different among the body type groups, however rice-cake was preferred in the underweight group, as well as milk and lettuce were preferred in overweight group. The preferences for milk and grain powdered drink(misitgaru) were same as or a carbonated soft drink. Focusing pubericant, it is necessary to have a regular breakfast. With regard to the importance of nutrition and health for children, the nutrition education for meal behavior and food preference to achieve a balanced diet should be considered.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.58-77
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• 2011

In this study, the correlation between harmony of coffee-food and taste preference was examined by conducting an investigative analysis in oilier to find out taste preference having effect on the harmony of coffee-food. As a result of study, foreign food was perceived as having average level or higher harmony in confectionery and bread in harmony of coffee-food, coffee beans were perceived as being more harmonious than a coffee mix. Korean food was perceived as average or lower harmony with coffee with s relatively high level in rice cake, traditional snacks and Hangwa, all of which are traditional desserts. In the correlation between taste preference and harmony of coffee-food, foreign food was shown well-matched with coffee as sweet and salty tastes were low; however, for sour, hitter, spicy and plain tastes, the more preference they had, the better-matched they were. As a result, taste preference had effect on harmony with coffee-food. For foreign food, it was shown that sweet and plain tastes influenced it while bitter and plain tastes did in Korean food in general.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.159-164
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• 1984

The effects of some hydrocolloids such as carboxymethylcellulose, xanthan gum, gum arabic, and sodium alginate, on quality attributes of rice cake (packsulki) were investigated. Fresh(F) and refrigerated(R) packsulkis were evaluated by sensory evaluation and with Instron Testing Mashine. The results of sensory evaluation indicated the differences among packsulkis with and without additive. Hardness of packsulkis increased markedly when refrigerated. Differences among R groups were much smaller compared to those among F groups. Textural characteristics measured by Instron also revealed the differences among the groups. They showed similar tendancy to those of sensory evaluation.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.439-452
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• 2008

This study was conducted to identify major dietary patterns of generally healthy Korean middle-aged women and to examine associations of the dietary patterns with socio-demographic, psychological, and physical characteristics. Data were drawn from the 2001 Korean National Health and Nutrition Examination Survey (KNHANES), which is an ongoing national surveillance system. Healthy female subjects aged 40-64 years and provided the health interview examination and food frequency questionnaire (FFQ) data were included. We conducted factor analysis based on daily mean intake frequency of 26 food groups and identified 3 major dietary patterns, healthy, convenient, and alcohol-animal. The healthy pattern was characterized by higher intakes of fish, seafood, poultry, mushroom, seaweed, vegetable, tomato, potato, and fruit, the convenient pattern by processed meat and fish, ramen, noodle and rice cake, sweet snack, egg, bread, and fast food, and the alcohol-animal pattern by alcohol, poultry, meat, and fish. The healthy pattern was significantly related with higher socio-economic status, more stable family structure, healthier mentality, and sounder status of anthropometric and biochemical variables. Those with higher factor scores for the convenience pattern were found to be younger and having higher socio-economic status, higher subjective levels of health, and lower subjective levels of worry on health. Several physical characteristics significantly improved as the levels of the convenience pattern increased. The alcohol-animal pattern was significantly associated with several socio-demographic characteristics including a low education level, a young age, a small family size, and blue-collar jobs. Public health policy makers can utilize the study findings to select prior target populations with higher needs and to tailor dietary behavioral messages to lower chronic disease risks among Korean middle-aged women.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.782-793
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• 2005

This study investigated the effect of $2\%$ addition of pectin and alginate on the Physicochemical and retrogradation Properties of Jeungpyun, a Korean traditional fermented rice cake. The volume of batters with alginate and Pectin was significantly larger than that of control. Jeungpyun samples with Pectin and alginate had a larger volume with uniform and smaller cell size. All samples showed largest foaming capability after second fermentation. Foaming capability of the control ($0\%$ addition of pectin and alginate) was significantly larger than that of the treated samples. The amount of reducing sugar tended to increase during fermentation but decreased after steaming, which was due to the increase in hydrolysis of starch. On the contrary, the content of free sugar was slightly decreased during fermentation but slightly increased after steaming. The control contained the largest amount of free sugar after steaming. The microstructure of starch particles after fermentation showed completely dispersed starch granules with air bubbles. After steaming, the structure was sponge-like in all samples. Samples with added alginate and pectin had significantly higher water binding capacity than those of the control. All samples showed noticeably increased solubility and swelling power at $70^{circ}C$ with the control being significantly lower than the treated samples. Retrogradation was measured with $\alpha$-amylase and the retrogradation process of the sample with added alginate and pectin proceeded slower than that of the control. The relative crystallinity was observed through X-ray diffraction method and samples with added alginate and pectin had smaller crystallinity and delayed retrogradation compared to the control. Thus, Jeungpyun with the addition of alginate and Pectin demonstrated improved functionality and dietary fiber addition effect. The storage period of was extended as the retrogradation rate was delayed by the addition of dietary fibers.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.200-206
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• 1996

This study was carried out in order to investigate the effect of additives on Jeungpyun (fermented and steamed rice cake) Preparation. Soy bean flour, whole milk Powder, skim milk Powder, egg yolk, egg white, and mugwort were added in the Preparation of Jeungpyun. There were not significantly difference in loaf volume between control and experimental groups addfd egg yolk, egg white and mugwort. In sensory evaluation, the hardness of Jeungpyun containing of soy bean flour, milk Powder, and egg were lower than control The Jeungpyun containing mugwort was more bitter and harder than the control. The rheological properties measured by texturometer were significantly different among the Jeungpyun added with different kinds of additives. The hardness was significantly lower in Jeungpyun containing whole milk Powder and soy bean flour and springiness was higher in mugwort Jeungpyun compared with the control. In 4$^{\circ}C$ storage, retrogradation of Jeungpyun assessed from hardness measured by texturometer was delayed by addition of soy bean flour and whole milk powder.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1149-1157
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• 2000

To confirm the factors concerning color changes of traditional kochujang, heating, U.V. and $N_2$ gas substitution treatment were conducted on duk(rice cake) kochujang and shikhae(malt digested syrup) kochujang. The value of L, a and b value by Hunter of each kochujang were gradually decreased during fermentation and ${\delta}E$ increased. The ${\delta}E$ value of duk kochujang treated by U.V. was higher than those of the other treatments and non heated shikhae kochujang showed higher ${\delta}E$ value. The main cause of color change by factor analysis on various factors of duk kochujang and shikhae kochujang were light, and light and heat respectively. The acetone and water extracted pigments had maximum absorbance at 450-470 nm and 200-205 nm respectively.

• Journal of Information Science Theory and Practice
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• v.9 no.4
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• pp.50-62
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• 2021

This study aims to unravel the shift in the customary method of disseminating information about the ritual of Perang Topat (literally translated as "rice-cake war") as carried out by the custom community of Kemaliq Lingsar in the West Lombok Regency of Indonesia during the COVID-19 pandemic. Grounded in the ethnography of communication research methodology, this study examines the process of the cultural ritual during the 2020 period of the pandemic and compares it to the ones held in 2018 and 2019 (before the current pandemic). Drawing on findings from observations, in-depth interviews, and documentation, it was revealed that the traditional or custom-oriented community of Kemaliq Lingsar abandoned all three prominently used methods of disseminating the information of the Perang Topat ritual that had been used prior to the pandemic, and that they were replaced by a strategy with solely face-to-face (FTF) interpersonal communication carried out by visiting the homes of the target participants of the cultural event. This method was relevant to the current viral crisis because it enabled the committee to minimize the number of spectators which might potentially violate COVID-19 health protocols. This finding also reinforces the hypothetical statement that interpersonal communication via FTF is effective in disseminating information in a limited manner and empowering the emotional bond between the individuals who share relationships and similar interests. The findings of the present study can be a reference for any events where physical distancing must be strictly imposed and require a limit to the number of participants during the pandemic.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.