• Nutrition Research and Practice
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• 제10권6호
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• pp.590-596
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• 2016

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

• 한국식생활문화학회지
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• 제29권6호
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Food Science and Biotechnology
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• 제14권5호
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• pp.593-598
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• 2005

Osteoporosis is recognized as one of the major hormonal deficiency diseases, especially in menopausal women and the elderly. When the estrogen level is reduced in the body, local factors, which are known to be related with bone resorption, are increased and promote osteoclastogenesis. In our previous study, we validated the estrogenicity of silkworm pupa. In this study, we investigated the effect of silkworm pupa extract (SPE) on the function of osteoblastic MC3T3-E1 cells. SPE (10 and $50\;{\mu}g/mL$) significantly elevated cell viability, alkaline phosphatase (ALP) activity, and collagen content in the cells. The effect of SPE ($50\;{\mu}g/mL$) in increasing cell viability, ALP activity, and collagen content was completely inhibited by the presence of $10^{-6}\;M$ of cycloheximide and $10^{-6}\;M$ of tamoxifen, suggesting that SPE's effect results from a newly synthesized, protein component and that it might be partly involved in estrogen action. Furthermore, we examined the effect of SPE on the $H_2O_2-induced$ apoptosis and production of local factors in osteoblasts. Treatment with SPE ($50\;{\mu}g/mL$) decreased the 0.2 mM $H_2O_2-induced$ apoptosis and the production of tumor necrosis factor (TNF)-${\alpha}$, interleukin (IL)-6 and nitric oxide (NO) in osteoblasts. Our data indicate that the enhancement of osteoblast function by silkworm pupa may prevent osteoporosis and inflammatory bone diseases.

• 한국식생활문화학회지
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• 제28권5호
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• pp.480-487
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• 2013

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

• 한국식품과학회지
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• 제47권4호
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• pp.474-479
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• 2015

연속식 옴가열 장치를 이용한 고추장을 베이스로 한 모델 식품에 대한 가열 살균 연구를 진행하여, 옴가열을 이용한 소스 살균에 필요한 기초 데이터를 수집하였다. 옴가열 시 점도에 상관없이 $100^{\circ}C$까지 고르게 상승하였으나, 점도가 높을수록 전기전도도와 가열속도가 낮아져 살균력이 감소하는 것으로 나타나, 저점도 식품이 옴가열을 이용한 가열 및 살균에 있어 더 유용하다는 것을 알 수 있었다(13,14). 재래가열 후의 살균도는 65.4-75.4%, 옴가열 시는 89.5-95.0%로 살균력이 더 우수하였다. 향후 연속식 옴가열 장치의 살균효과를 더 높이기 위해서는 여러 개의 셀 연결 방식을 통해 한 개의 셀에서 온도를 조금씩 상승시켜 스케일 생성을 방지하는 연구와 셀 통과시 빠른 온도 상승에 의한 점도 변화로 살균 처리량이 변하기 때문에 최적 셀 조합 및 가열살균 조건에 대한 충분한 고찰이 필요할 것으로 생각된다.

• 한국식품영양학회지
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• 제28권6호
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• pp.965-972
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• 2015

This study was conducted to evaluate the neuroprotective effects of Cheonggukjang extract in in-vitro and in-vivo models. T98G-human glioblastoma cells were pretreated with various concentrations (1~10 mg/mL) of Cheonggukjang extract for 24 h and then exposed to $H_2O_2$ (1 mM) for 3 h. The neuroprotective effects of Cheonggukjang extract were measured using a CCK-8 kit assay, total antioxidant capacity (TAC) assay, reactive oxygen species (ROS) assay, and lactate dehydrogenase (LDH) release assay. The early stage focal ischemia rodent model was used as the in-vivo neurotoxicity model. Various concentrations (10~200 mg) of Cheonggukjang extract were administered to the animal models for 1 week. Peripheral blood was analyzed for glutathione peroxidase (GPx) expression by ELISA, and infarct volume reduction was analyzed by TTC staining. Cheonggukjang extract significantly (p<0.05) increased cell viability in T98G cells against $H_2O_2$ as well as against the induced neurotoxicity. Indeed, treatment with the Cheonggukjang extract induced a decrease in ROS and LDH expression and increased TAC significantly (p<0.05). However, Cheonggukjang extract did not induce a decrease in infarct volume or an increase in GPx expression in the in-vivo model. Despite the limitation in neuroprotection, Cheonggukjang extract may be useful for treating ROS injury.

• 한국식품조리과학회지
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• 제24권4호
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• 한국조리학회지
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• 제17권2호
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• pp.153-167
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• 2011

본 연구는 패밀리 레스토랑의 고객만족과 재구매 의도에 영향을 주는 메뉴품질과 브랜드 이미지요인 규명에 대하여 실증적으로 분석하였다. 조사 대상자를 서울 경기 지역에 패밀리 레스토랑 이용 고객을 대상으로 실사하였다. 자료 수집 방법은 응답자가 직접 기입하는 자기기입식(self-administered) 설문지방법을 사용하여, 2010년 10월 2일부터 10월 17일까지 설문조사를 실시하였으며, 총 264부를 이용하여 실종분석에 사용하였다. 측정도구로서 타당성을 검증하기위하여 요인분석에 의해 설문의 신뢰성과 타당성을 검정하였으며 가설은 회귀분석으로 검정하였다. 분석 결과 메뉴품질은 브랜드 이미지에 유의한 영향을 미치고 있으며, 메뉴품질과 브랜드 이미지는 고객만족에 유의한 영향을 미치는 것으로 나타났다. 고객만족은 재구매 의도에 유의한 영향을 미치는 것으로 나타났다.

• 한국조리학회지
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• 제23권4호
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• pp.56-65
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• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• 한국경제지리학회지
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• 제15권1호
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• pp.63-76
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• 2012

본 연구는 축제 사후이미지가 관광객의 만족 및 충성도(재방문 의도 및 추천의도)에 미치는 영향 관계를 규명함에 목적이 있었다. 백제문화제 방문객 287명을 대상으로 설문조사를 실시하였으며 설문자료를 토대로 빈도분석, 신뢰도분석, 요인분석 및 다중회귀분석에 의한 실증분석을 실시하였으며, 분석 결과는 다음과 같다. 가설 검증결과, 5개 요인(지역성, 편의성, 유희성, 백제문화성, 운영성) 가운데 관광객의 축제 만족도에는 편의성, 지역성 및 유희성 요인이, 재방문의도에는 편의성과 유희성 요인이, 그리고 추천의도에는 유의성, 편의성 및 백제문화성 요인이 영향을 미치는 것으로 나타났다. 한편, 축제 사후이미지가 관광객 만족 및 충성도(재방문의도 및 추천의도)의 모두에 영향을 미치는 요인은 유희 신기성 및 백제문화성으로 나타났다.