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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 26, Issue 4 - Dec 2013
Volume 26, Issue 3 - Sep 2013
Volume 26, Issue 2 - Jun 2013
Volume 26, Issue 1 - Mar 2013
Selecting the target year
Preferences for Seafood in School Lunch Menus of the Upper Grade Elementary School Students
Oh, Hee ; Chung, Hae Young ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 155~162
DOI : 10.9799/ksfan.2013.26.2.155
The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, `like (47.2%)`, `fair (30.7%)`, and `dislike (22.1%)` were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, `1~2/week (44.9%)`, `3~4/week (33.7%)`, and `everyday (10.2%)` were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), `crustacea (4.34)`, `mollusk (4.21)`, and `processed food (4.11)` were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of `grilling` and `frying` seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of `sometimes` than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, `improvement of taste (39.3%)`, `various kinds of seafood (20.1%)`, and `variable cooking methods (18.5%)` were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.
Study on Anthropometric Characteristics, Nutrient Intake Behaviors, and Healthy Dietary Habits of Male College Students according to Their Majors
Shin, Kyung-Ok ; Choi, Kyung-Soon ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 163~176
DOI : 10.9799/ksfan.2013.26.2.163
This study was conducted to obtain principal data on nutrition education according to college major after analyzing the nutrition status of 302 male university subjects. The 302 male subjects consisted of male students majoring in literature and science (109), food and nutrition (94), and physical education (99). Exactly 47.9% (highest among the groups) of male students majoring in food and nutrition ate regular meals, 39.4% ate breakfast. Precisely 29.4% of subjects majoring in literature and science never ate out. Exactly 23.2% of subjects majoring in physical education over ate frequently, and 31.3% enjoyed eating out. Intakes of protein, fat, vitamin A,
, C, E, folic acid, Ca, Fe, sodium, and cholesterol among male students majoring in food and nutrition appeared to be significantly higher compared to those of other groups (p<0.05). Intakes of energy, Zn, dietary fiber, and cholesterol among male students majoring in physical education were higher, whereas intakes of all nutrients except for dietary fiber by subjects majoring in literature and science were lower than the other two groups. Exactly 20.2% of male students were interested in health. We found that 52.4% of subjects considered exercise as an important factor for maintaining health. Smoking rate was the highest (43.6%) among male students majoring in nutrition, and the drinking rate was highest (56.0%) among male students majoring in literature and science. We found that smoking was continued as a habit (61.5%) while drinking was essential for social relationships (73.9%). From this study, it was found that male students have problems associated with eating regular meals, skipping breakfast, overeating, and intake of unbalanced foods. Also, male students who majored in food and nutrition demonstrated problems in applying their knowledge to proper dietary habits. In conclusion, a systemic educational program needs to be introduced to promote healthful dietary habits in male students.
Quality Characteristics of Cookies added with Hongkuk Powder
Jeong, Eun-Ja ; Kim, Kwan-Pil ; Bang, Byung-Ho ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 177~183
DOI : 10.9799/ksfan.2013.26.2.177
We investigated the quality characteristics of cookies prepared following the addition of various concentrations of used Hongkuk powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the moisture content of dough decreased and pH increased by adding Hongkuk powder. The L and b value were decreased significantly, but the a value of cookies increased by addition of Hongkuk powder. The spread factor of cookies was slightly decreased by the addition of Hongkuk powder. The hardness of the control group was higher than that of the cookies prepared with different levels of Hongkuk powder. The result of the sensory score showed that cookies added with 1% Hongkuk powder had higher taste, flavor, and overall acceptability scores than other samples. As a result of this study, the quality of cookies with the addition of 1% Hongkuk powder were the most suitable in terms of its taste, flavor, texture, and sensory properties.
Quality Characteristics of Salicornia herbacea L. Extract Added Brown Sauce
Kim, Ja-Kyoung ; Hahm, Moon-Hoon ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 184~191
DOI : 10.9799/ksfan.2013.26.2.184
This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at
was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.
The Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Maltooligosaccharide and Modified Starch
Kim, Sang Sook ; Chung, Hae Young ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 192~198
DOI : 10.9799/ksfan.2013.26.2.192
The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at
, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at
. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.
Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity
Park, Jung-Mi ; Lee, Hye Min ; Eom, Hyun-Ju ; Kim, Sang Hee ; Song, In Gyu ; Yoon, Hyang-Sik ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 199~207
DOI : 10.9799/ksfan.2013.26.2.199
This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log
, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.
Physicochemical Properties and Sensory Evaluation of Beef Consommé Prepared with Added Ginseng
Lee, Won-Hae ; Yoo, Seung-Seok ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 208~215
DOI : 10.9799/ksfan.2013.26.2.208
This study for add functional nutrition ginseng to make consomm
soup of beef. consomm
soup of beef added to the supplementary materials, the moisture content of ginseng (75.34%), crude protein 2.78%, crude fat 0.53%, ash 0.018%, respectively. Consomm
soup beef cone with the addition of solid content and viscosity measurements, the results showed BCG0 3.34% viscosity ginseng 0% 2.26 acid group most were lower. The sweetness of the control group, 0% added ginseng lowest measured pH is 6.53, and 4.13 BCG12 the lowest amount was measured. Consomm
soup beef cone with the addition of lightness was lower as the control group BCG0 34.21, redness BCG0 14.44 as the highest value, respectively. Yellowness decreased significantly (p<0.001) between the amount of ginseng have more and more each sample. Turbidity was decreased with increasing the amount of ginseng. Ginseng added 6% BCG6 symbols from color BCG9 5.10 the highest rating, and flavor 5.40 as the highest rating was 9% added BCG9 5.70 overall acceptability overall acceptance was rated the highest. Strength ginseng 0% added in the control group showed the highest intensity of 6.4, dark brown. Savory flavor 0% added ginseng BCG0 showed the lowest intensity to 4.4. Consomm
soup when you try to synthesize the results of all the experiments, the addition of ginseng considered the best addition to the 9%, and the addition of more than 12% of ginseng reducing rather symbols that suggest.
Interrelations among Acculturative Stress and, Recognitions, Preferences and Eating Frequency of Korean Traditional Food by Chinese Students in Korea
Her, Eun-Sil ; Park, Hye-Jin ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 216~225
DOI : 10.9799/ksfan.2013.26.2.216
This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was
, `homesickness` score was the highest (
) and `guiltscore` score was the lowest (
). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were `restaurant` (49.6%) and `school cafeteria` (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked `Bulgogi` (26.7%) and `Bibimbap` (21.9%). The recognition score for Korean traditional food was
. The preference score for Korean traditional food was
, and the favorite foods were `Galbi` and `Galbitang` while `Ggakdugi` was the lowest. The eating frequency for Korean traditional food was
, and `Baechukimchi` and `Bibimbap` were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r
The Optimal Addition Level of Loquat Leaf Extract in the Rice Beverages
Kim, Il Gon ; Kim, Ki Myong ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 226~233
DOI : 10.9799/ksfan.2013.26.2.226
The optimal amount of loquat leaf extract (LLE,
Brix), fructose, and cream were determined to develop a rice beverage supplemented with LLE. The loquat leaves were extracted by water at
for 6 hrs and then concentrated to 18% of solid for 1 hr at the same temperature to extraction. To investigate the optimal concentration of the additives, the response surface methodology (RSM) was employed for the experimental design. The addition amounts of the additives were coded. Sweetness, bitterness, off-taste, color, taste preference, and total preference were affected significantly (P<0.05) by the addition of LLE, fructose, and cream. Cream masked the bitterness and off-taste. The total preference of the LLEsupplemented rice beverage showed a lower score than the commercialiy available rice beverages. To achieve the preference level of the commercial rice beverages, the regression between fructose and LLE concentration was calculated as: fructose
The Analysis of the National Examination for Dietitian`s License by Educational System
Park, Sanghyun ; Jung, Hyeon-A ; Paik, Jae-Eun ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 234~241
DOI : 10.9799/ksfan.2013.26.2.234
The purpose of this research was to suggest a category and level of national examination for dietitian`s license and provide basic data for the development of national examination question by analyzing the current states on the curriculum of national examination for the dietitian`s license and correlation with the current states on curriculum and national examination for the dietitian`s license. The higher the current states on curriculum, the lower absentee rate and failing rate of the national examination for the dietitian`s license. The higher the current states on curriculum, the higher pass rate of the national examination for the dietitian`s license. Also, the current states on curriculum were positive relationship with correct answer rates. The higher the educational system, the higher the current states on curriculum. The educational system was negative relationship with the current states on curriculum of `public health`, `advanced nutrition`, `food science`, `principles of culinary`, and `food sanitary law (p<0.05)`. The correct answers rates of `institutional foodservice` were significantly positive relationship with the current states on curriculum of `institutional foodservice (p<0.01)`, `foodservice organization (p<0.01)`, `food sanitation (p<0.05)`, and `practice in foodservice institutions (p<0.01)`. The pass rate was significantly positive relationship with the correct answer rates of `institutional foodservice (p<0.01)`, `physiology (p<0.01)`, `biochemistry (p<0.01)`, `food sanitary law (p<0.01)`, `food science and preparation (p<0.05)`, `nutrition education (p<0.01)`, `nutrition (p<0.01)`, and `total score (p<0.05)`.
Effects of Pyroligneous Liquor on Olive, Flaxseed and Perilla Oils in Lipid Metabolism of Mice
Chung, Keun-Hee ; Bang, Nam-Hyu ; Shin, Kyung-Ok ; Jung, Tae-Hwan ; Hwang, Hyo-Jeong ; Choi, Kyung-Soon ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 242~248
DOI : 10.9799/ksfan.2013.26.2.242
Our objectives in this experiment were to study the effects of oils that are high in contents of unsaturated fatty acids (olive, flaxseed, and perilla oils) and pyroligneous liquor on plasma lipid concentrations in mice. Male ICR-mouse (n
The Effect of Container Types on the Growth of Bacteria during Kimchi Fermentation
Han, Kook-Il ; Kim, Mi-Jung ; Kwon, Hyun-Jung ; Kim, Yong Hyun ; Kim, Wan-Jong ; Han, Man-Deuk ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 249~257
DOI : 10.9799/ksfan.2013.26.2.249
This study is being performed to confirm the container effects during the fermentation processes of kimchi. Kimchi fermentation was prepared in the laboratory with four different types of containers; namely, a traditional Onggi vessel (Korean traditional clay pot, TOV), plastic airtight covered Onggi vessel (PAOV), plastic covered vessel (PCV) and plastic airtight covered vessel (PACV). The kimchi fermentation in the different containers was followed by taking samples at 48 hour intervals for 10 days. In all fermentation containers, the pH changes of kimchi were decreased with fermentation days, while salt content was the same for all types of containers. The number of lactic acid bacteria in kimchi were
at first. But the TOV, PAOV, PCV, and PACV after fermentation for 10 days were
, respectively. The kimchi fermented in the TOV with the most dominant bacterial species were the following 5 strains: Bacillus subtilis, B. licheniformis, B. safensis, Lactobacillus brevis and B. pumilus. The use of different types of containers therefore influenced the number of L. brevis and the four Bacillus species. in kimchi, and may influence the characteristics of the fermented kimchi products. The TOV offered the greatest L. brevis numbers and suggested that it could be the best suited for preparing traditional kimchi fermentation.
Antioxidant Activity and Sensory Evaluation in Soy Sauce with Fruit, Stem, or Twig of Hovenia dulcis Thunb
Won, Sae Bom ; Song, Hee-Sun ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 258~265
DOI : 10.9799/ksfan.2013.26.2.258
Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg%, and that of soy sauce with Hutgae fruits (346.8 mg%) was the highest when compared to Hutgae stems (272.3 mg%) and Hutgae twigs (225.6 mg%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.
Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration
Kang, Hye Jeong ; Yoo, Jin A ; Park, Jung-Mi ; Kim, Sang Hee ; Song, In Gyu ; Choi, Hye Sun ; Yoon, Hyang-Sik ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 266~272
DOI : 10.9799/ksfan.2013.26.2.266
This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.
Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bacteria
Yang, Ming ; Kwak, Jung Soon ; Jang, Seri ; Jia, Yuan ; Park, Inshik ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 273~279
DOI : 10.9799/ksfan.2013.26.2.273
The microorganisms producing high protease activity and acid producing ability were isolated from Chunggukjang and kimchi, which were identified as Bacillus subtilis and Lactobacillus planetarum by morphological, biochemical and nutrient requirement. The attempt was made to produce soybean milk yoghurt by using the isolated microorganisms. The mixed culture of Bacillus subtilis and Lactobacillus plantarum exhibited the lowest pH value of 4.23 and highest titratable acidity of 0.88% compared to those of single cultures at
for 32 hrs, and their total viable count was
-amylase activity was the highest in culture of Bacillus subtilis after incubation for 24 hrs, while protease activity was most produced in mixed culture of Bacillus subtilis and Lactobacillus plantarum. The amounts of reducing sugars were steadily decreased as soy milk fermentation progressed.
Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus plantarum
Yang, Ming ; Kwak, Jung Soon ; Jang, Seri ; Jia, Yuan ; Park, Inshik ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 280~286
DOI : 10.9799/ksfan.2013.26.2.280
This study was performed to investigate the effect of types of microorganisms on the antioxidant activity of soybean yogurt by a single or mixed culture of Bacillus subtilis and Lactobacillus plantarum isolated from chunggukjang and kimchi. The fermented soybean milk by Bacillus subtilis exhibited the highest values of total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity compared to those of Lactobacillus plantarum or mixed culture of Bacillus subtilis/Lactobacillus plantarum. As the amount of tomato extract was added to the soybean milk, various antioxidant parameters, such as total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity, were linearly increased.
Analysis of the Terpenoids from Syneilesis palmata Essential Oil and the Variation of the Sesquiterpene Compounds by Harvest Year
Choi, Hyang-Sook ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 287~294
DOI : 10.9799/ksfan.2013.26.2.287
This study was investigated the chemical composition from Syneilesis palmata essential oil and the tendency of variation of the sesquiterpene compounds according to the harvesting time. The essential oils obtained by hydro distillation from the aerial parts of Syneilesis palmata were analyzed by GC and GC-MS. Ninety-eight compounds consisting of 9 aliphatic hydrocarbons, 17 sesquiterpene hydrocarbons, 11 aliphatic aldehydes, 1 terpene aldehyde, 8 aliphatic alcohols, 4 monoterpene alcohols, 16 sesquiterpene alcohols, 3 diterpene alcohols, 6 ketones, 11 esters, 8 oxides and epoxides, 3 acids and 1 miscellaneous one were identified from the oil. Spathulenol (22.33%) was the most abundant compound, followed by
- caryophyllene (6.23%), germacrene D (5.57%), longipinane (4.10%), and epiglobulol (3.65%). The volatile composition of Syneilesis palmata was characterized by higher contents of sesquiterpene compounds, especially sesquiterpene alcohols. The total content of 13 sesquiterpene compounds was decreased significantly from 2010 to 2012.
-bisabolene, elemol, germacrene D,
-zingiberene, longipinane, and
-caryophyllene alcohol contents decreased, while
-bisabolol content increased during 3 years. The ecological responses to recent climate change may be influenced in the chemical components of natural plant terpenoids.
A Study of the Consumer`s Purchase Behavior and Willingness-to-Pay on Flower Tea
Yang, Sung-Bum ; Lee, Seog-Won ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 295~300
DOI : 10.9799/ksfan.2013.26.2.295
The objective of this study is to propose the motivation of the analysis on consumer`s purchase behavior and willingness-to-pay for flower tea. Therefore, we survey the purchase behaviors on flower teas as compared with leaf teas such as green teas. We also analyze the willingness to purchase and pay for such teas. The reasons for consuming flower teas are `flavor`, `beauty/diet`, `health`, consecutively. Consumers prioritize `safety`, `quality`, `price`, and `design` when purchasing flower teas. Nevertheless, it is also essential to consider `flavor` as a quality factor. It is necessary to differentiate the process and marketing strategies for the development of flower teas.
A Study on Fast Food Consumption Patterns and Behaviors of University Students
Jang, Jae-Seon ; Oh, Sung-Cheon ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 301~309
DOI : 10.9799/ksfan.2013.26.2.301
This study was designed to provide fundamental data on the consumption of fast food for a balanced diet of university students. The effects of personal characteristics and preferences such as gender, major, residing region, living expense, school grade, dieting, physical activity, smoking and alcohol consumption on fast food consumption patterns were analyzed by surveying university students. The analysis showed significant differences (p<0.05) in the consumption of different types of fast food depending on different personal characteristics and preferences as follows : hamburger by major, physical activity and alcohol consumption; chicken by school grade, physical activity and alcohol consumption; spaghetti by gender and smoking. Groups of different majors and school grades showed significant differences (p<0.05) in response to a question "Have you ever eaten fast food for regular meals?". The choice of fast food types based on taste and price appeared to be significantly influenced by majors and gender. Different groups with different majors and dieting experience appeared to think significantly differently about fast food. In response to a question "Has the consumption of fast food changed your diet style" different groups of different majors and physical activities showed significant differences. The analysis of factors affecting fast food choices revealed that fast food is chosen significantly differently depending on gender and majors (p<0.05). The purchase of fast food appeared to be significantly affected by gender, diet, physical activity, experience of fast food and consumption of fast food for regular meals (p<0.05).
Effects of Coated Liposome from Discorea rhizoma Extract (DRE) -on Hypoglycemic, Serum Insulin, and Lipid Levels in Streptozotocin-Induced
Choi, Kyung-Soon ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 310~317
DOI : 10.9799/ksfan.2013.26.2.310
To investigate the effects of coated liposome from Discorea rhizoma extract (DRE) in streptozotocin (STZ)-induced, we evaluated changes in body weight, fasting blood glucose, blood insulin and blood lipid concentrations in mice. Mice were divided into four groups: (DC), diabetic DRE at 10 mg/kg (DRE-1), diabetic DRE at 50 mg/kg (DRE-2), and diabetic DRE at 250 mg/kg (DRE-3). Mice had free access to water and diet (10 weeks). The DC group showed higher blood cholesterol than the DRE-1, DRE-2, DRE-3 groups. In glucose tolerance test, the DRE-1, DRE-2, and DRE-3 groups increased after 30 minutes in decremental glycemic response area under the curve. Fasting blood glucose levels in the DRE groups significantly decreased through 4 weeks. Plasma total cholesterol, triglyceride and LDL-cholesterol concentrations were also lower in the DRE groups. On the other hand, the DRE-1, DRE-2 and DRE-3 groups showed higher HDL-cholesterol and insulin levels than the DC group. Moreover, blood glucose and lipid levels significantly decreased in streptozotocin (STZ)-induced diabetic mice treated with DRE. These results indicate that DRE may reduce elevated blood glucose levels and serum lipid concentrations in hypoglycemic and diabetic mice, suggesting its usefulness as a functional food.
Changes in Isoflavones and Germination Characteristics of Eunhakong (Glycine max) by Germinated under Dark Condition
Choi, Won-Seok ; Choi, Seon-Jeong ; Choi, Ung-Kyu ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 318~322
DOI : 10.9799/ksfan.2013.26.2.318
This study was designed to investigate changes in germination characteristics and color as well as the content of isoflavones of Eunhakong germinated under dark conditions. The wet weight of Enhakong was increased as germination progressed. It reached
at 60 h after the beginning of sprouting. The relative dry weight was consistently decreased as germination progressed, and it reached
at 60 h after the beginning of sprouting. The length of sprout was rapidly increased at the latter stage compared to the beginning of germination. Most soybean seeds were successfully germinated at 60 h after beginning of sprouting. The L value was considerably increased at the early stage of germination and it reached
at 60 h. The a value was rapidly increased at the beginning of germination and decreased thereafter. The b value was increased at the beginning of germination and did not changed thereafter. It was confirmed that the total isoflavone content, in which the m-genistin was highest followed by daidzin, and than slightly decreased.
Sensory Evaluation of Seasoned Soy Sauce with Hutgae (Hovenia dulcis Thunb) Fruit and Pear Extracts
Oh, Kyung-Hee ; Song, Hee-Sun ;
The Korean Journal of Food And Nutrition, volume 26, issue 2, 2013, Pages 323~328
DOI : 10.9799/ksfan.2013.26.2.323
The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.