• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.385-390
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• 2009

This study was conducted to develop the unique native local foods of Namwon and to provide basic data needed to reinvigoratethe tourist industry and local economy. Perception and satisfaction with native local foods of Namwon were surveyed in 483 tourists (246 men and 237 women 53% visiting Namwon for the first time). Of the participants, 41.2% did not stay or eat in Namwon. Most tourists visited with other family members and spent approximately 20,000 won per capita on food. Of the foods sampled for the first time, preferred foods were (in order of preference and intention to order again) Chueo-tang, Hanjeongsik, wild edible greens-jeongsik, and black pork. The degree of food satisfaction was relatively favorable (3.54${\pm}$0.08 points on a 5-point satisfaction scale), with taste being the most important factor affecting the degree of satisfaction for 92.9% of the subjects. However, willingness to revisit Namwon on the basis of the local foods was not as high as the degree of satisfaction with the foods. Insufficient information and publicity concerning Namwon local foods were cited as impediments, and suggested improvements included taste, sanitation and food-based tourism. The degree of satisfaction was higher in men than in women. Age, residence, and occupation were not related to the degree of satisfaction. But, the willingness to revisit Namwon to sample local foods was related with gender (men more willing) and occupation (public service personnel, business owners, salaried employees, professionals, and housewives more willing, in order). Women in general and housewives in particular were most critical in food assessment.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.311-318
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• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.479-488
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• 2008

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• International Area Studies Review
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• v.13 no.1
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• pp.491-512
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• 2009

The study on waiting time has been conducted from the psychological perspective since Maister (1985). In using medical institutions, especially general hospitals, it is not avoidable to wait for a long time. As a result, the waiting time gives clients psychological stress, which causes medical consumers to be more dissatisfied and decreases their rate of revisit. Accordingly, it is very urgent to study on the waiting time for hospitals' marketing and better image-making. This study is intended to find out how hospitals image and clients revisit is influenced by waiting environment and consumers' attitude, variables of waiting time perceived in medical services. Based on this study, those medical institutions are required to improve their medical service and waiting environment. Accordingly, they should convert waiting time into more efficient and comfortable recess and provide better environment for physical service and effective human services. As those medical institutions have relatively worse image than other businesses, they should actively study on ways of better image-making in the future.

• Journal of Korean Society for Quality Management
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• v.52 no.2
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• pp.201-220
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• 2024

Purpose: Smart farming is related to the low carbon certification system as it provides many opportunities to cultivate and manage crops in an eco-friendly, thereby reducing carbon footprint. However, there is a significant lack of consumer perception research on low carbon labels for smart farms vegetables. Therefore, this study aims to investigate consumer perceptions of smart farm vegetable and low carbon labels. Methods: This study manipulated cultivation type(general vs. smart farm) and low carbon labels (yes vs. no) as experimental stimuli. Measurement questions and the research model were validated through confirmatory factor analysis and reliability analysis. Hypotheses testing were conducted using SPSS 29.0, AMOS 28.0. Results: The results of the study showed no significant difference in consumers perceived naturalness based on cultivation types, and there was also no moderating effect of the low carbon label. There was no difference between environmental benefits and health benefits according to the cultivation type. Perceived naturalness had a significant effect on both environmental and health benefits, and environmental benefits showed a higher impact relationship. These benefits positively affected attitudes and willingness to pay a premium, Environmental benefits had a higher impact on attitudes, while health benefits had a higher impact on willingness to pay a premium. Lastly, attitudes were found to have a significant impact on the willingness to pay a premium. Conclusion: This study is valuable in that it investigated consumer perceptions of smart farms and low carbon labels that have not been previously studied. It compares the environmental and health benefits, confirming their influence on attitudes and willingness to pay a premium. The results suggest a potential expansion in academic research on smart farming and low carbon labels, offering practical insights for marketing strategies and policies for relevant companies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.892-901
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• 2009

This study confirmed depletion efficiency of nitrite when incubate lactic acid bacteria was isolated from commercial Chinese cabbage pickles (Baechu kimchi), pickled ponytail radishes (Chongkak kimchi), radish cube kimchi (Kaktugi) and pickled Wakegi (Pa kimchi) at temperatures of $15^{\circ}C$ and $25^{\circ}C$. At $15^{\circ}C$, lactic acid bacteria isolated from commercial kimchi depleted nitrite actively except Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc paramesenteroides. In particular, Leuconostoc mesenteroides subsp. dextrinicum and Leuconostoc lactis depleted nitrite by very actively without period adaptation in nitrite. Lactobacillus sake, Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, and Lactobacillus coryniformis subsp. torquens depleted nitrite very actively after 1 day. L. mesenteroides subsp. mesenteroides depleted nitrite relatively actively after 2 days pass. In contrast, L. paramesenteroides displayed very low nitrite depletion ratio compared to other species. At $25^{\circ}C$, all lactic acid bacteria isolated from commercial kimchi did not need adapting period in nitrite, and depleted nitrite very actively except L. paramesenteroides. Also, all lactic acid bacteria except L. mesenteroides subsp. mesenteroides and L. paramesenteroides nitrite of more than 90% after 1 day, and L. mesenteroides subsp. mesenteroides depleted nitrite of more than 90% after 2 days. However, because L. paramesenteroides was not active even at $25^{\circ}C$, nitrite depletion efficiency was very low compared to other species. On the other hand, the same species of Lactobacilli and Leuconostocs except L. mesenteroides subsp. mesenteroides and L. paramesenteroides of other kimchi origin at $15^{\circ}C$ as well as $25^{\circ}C$ by vitality depleted nitrite very actively without statistically significant difference (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1375-1384
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• 2016

The purpose of this study was to examine the current state of consumption of medicinal food and the intent to participate in medicinal food education by food-related lifestyle. A total of 264 samples were conveniently selected from students enrolled in culinary education at the Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014. The results were as follows. Factor analysis showed five factors in food-related lifestyle named as adventure-seeking factor, taste-seeking factor, health-seeking factor, convenience-seeking factor, and safety seeking factor. There were three factors in awareness of medicinal food named as health characteristic, negative perception, and intent to purchase. The cluster analysis showed five dimensions for food-related lifestyle named as convenience-seeking group, safety-seeking group, health & safety-seeking group, health-seeking group, and taste-seeking group. Among the demographic characteristics, there was a significant difference in age, cooking career, and households by food-related lifestyle group. Among intent to participate in education regarding medicinal food, there was a significant difference in medicinal food educational institution preferences by food-related lifestyle group. Among medicinal food awareness, there was a significant difference in negative perception by food-related lifestyle group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.636-643
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• 2009

This research was to find out what impacts do selection attributes of Jeju local folklore food by Jeju tourists provide on their behaviors. Multiple regression analysis was carried out using statistics package of SPSS+/WIN 12.0 to find out impacts of selection attribute factors of Jeju local folklore food on customers' satisfaction, re-visit, and intention by word of mouth. As the results, for factors with statistically meaningful impacts at the level of meaningfulness (p<0.05); level of satisfaction showed regression coefficient of 0.476 and t value of 5.198 in essential factors; auxiliary factors showed regression coefficient of 0.232 and t value of 2.808; and sensual (five senses) factors showed regression coefficient of 0.165 and t-value of 2.013. Also, for re-visit, essential factors showed impacts with regression coefficient of 0.413 and t-value of 3.540; factors of menu composition showed regression coefficient of 0.228 and t-value of 3.118; and auxiliary factors showed regression coefficient of 0.218 and t-value of 2.643. In positive word of mouth factors, auxiliary factors showed impacts with regression coefficient of 0.273 and t-value of 2.555; sensual (five senses) factors showed regression coefficient of 0.264 and t-value of 2.238; essential factor showed regression coefficient of 0.237 and t-value of 2.230 and factors of menu composition showed regression coefficient of 0.161 and t-value of 2.167. Therefore, in customer behaviors (customer satisfaction, re-visit, and positive word of mouth) regarding Jeju local folklore food by tourists who visited Jeju, local folklore and cultures did not impact on customer behaviors; also, it can suggested this thesis is meaningful as a study proving that the best marketing is focus on essential substances of food as indicated in existing researches.