• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.511-519
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• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.309-313
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• 1984

Rheological parameters which represent texture of chewing gum at each masticatory stage were selected by analysis of correlations among instrumental, sensory parameters and preferences. Sensory stiffness and instrumental puncture work were representative rheological parameters at initial stage, and sensory firmness and instrumental hardness at intermediate stage. The representative rheological parameters at final stage were sensory firmness and lift, and instrumental hardness, the slope of force-distance cruve of penetration test and springiness. An equation predicting consumer's preference and ideal texture profile of chewing gum with representative instrumental parameters were proposed.

• Korean Institute of Interior Design Journal
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• v.24 no.2
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• pp.171-179
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• 2015

The aim of this study is to figure out the preference features on design components of shop facade on the basis of the questionnaire survey on short-term memory and sensory memory of human right after an image experiment. As for a preceding research, this study examined the design features of facade into tangible elements and intangible elements, and also classified them into physical, aesthetical, marketing and symbolic components in detail. And, it extracted 5 representative elements in preceding studies including shape, material, pattern, color and sign, which is the standard of a questionnaire survey and preference analysis. The subjects of the experiment were 30 men and women who were over 20 years old majoring interior design. They were exposed to 20 images with 10 seconds respectively through a video, and were asked to respond the questionnaire promptly. The findings of preference analysis of design components of facade including shape, material, pattern, color and sign are as follows. Firstly, shape was the most interesting and attracting component, and designs applied with shape of objects such as 'web', 'drawer', 'wheel' and 'button' obtained high preference. Secondly, as for material, block, steel, exposed concrete board attracted higher preference as memorable materials than other materials. Material was affected by shape, pattern and color. Thirdly, pattern was the most lasting element. Designed pattern had higher preference than simple pattern. Fourthly, as for color, red and green with strong stimulation and attention attained priority having long lasting memory. Fifthly, when visiting a shop, sign out of 5 elements of shape, material, pattern, color and sign drew attention the most. As for the preference of location of sign, 'center top' was the most noticeable. The findings of this study could be utilized for facade design, and also could be used for commercialization considering highly preferred components, and top preference aspects of such elements. advised that to give an impression to customers is important to make a successful design for sales marketing, which, in turn, would lead customers to revisit the shop.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• Journal of People, Plants, and Environment
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• v.22 no.1
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• pp.53-63
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• 2019

The purpose of this study was to investigate the preference of plant environmental images for flower plant consumption. This study came up with a total of four treatments including one image without plants and three images with flower plants (three roses, rose gift, rose garden). We conducted a survey on 104 men and women through the Google (online) survey and analyzed the data. The preference was higher with statistical significance for environmental images with plants than the image without plants. The preference for environmental images of roses was highest in the order of rose gift > rose garden > three roses. As a result of the cross-tabulation analysis, it was found that there was a significant difference in the preference for environmental images of roses according to general characteristics such as educational background and residence type. In terms of educational background, 2-year college graduates showed higher preference for the three environmental images of roses with statistical significance compared to high school graduates, university graduates and masters or higher. As a result of determining the difference in preference according to residential types, residents of multiplex houses showed higher preference for the "rose garden" environment image than residents of detached houses (p < .05). As a result of examining stress and depression in everyday life, 48.1% (the highest) of the respondents answered that they were "under daily stress" and 48.1% (the highest) of the respondents claimed not to be "under much depression". This study investigated the difference in preference according to demographic characteristics and existence of plants, preference in environmental images using roses, correlation with daily stress and depression, and utility of publicity using photographic images of plants.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.