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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean journal of food and cookery science
Journal Basic Information
Journal DOI :
Korean Society of Food and Cookery Science
Editor in Chief :
Volume & Issues
Volume 25, Issue 6 - Dec 2009
Volume 25, Issue 5 - Oct 2009
Volume 25, Issue 4 - Aug 2009
Volume 25, Issue 3 - Jun 2009
Volume 25, Issue 2 - Apr 2009
Volume 25, Issue 1 - Feb 2009
Selecting the target year
Prospective Elementary Teachers' Perception on Food Risk in Seoul
Jin, Dae-Il ; Kim, Jeong-Weon ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 643~649
The purpose of this study was to assess the prospective teachers' perception of food risk with the goal of providing the ways to improve their knowledge and perception of food risk. A self-administered questionnaire was developed and offered to 307 freshman and sophomore in an elementary teacher-cultivating university located in Seoul. The collected data were analyzed in terms of frequencies, cross tabulation analysis, t-test and ANONA with a deviation level of 5% using SPSS 15.0. The results of this research were as follows: 'Taste' was identified as an important factor for purchasing food (54.4%), and 'Manufacture date/expiration date' (67.0%) was checked first before food was purchased. The respondants viewed food additives (66.8%) followed by environmental contaminants (17.6%) as the most dangerous factors for food consumption. Even though they did not know the actual level of risk these factors posed to food, they still perceived them as dangerous. Most of them did not have any educational experiences on food risk, and if any, their sources of information were TV (46.6%) and the internet (19.5%). And, they did want to have information on food risk through TV, radio (41.1%) and the internet(16.4%). Based on the above results, the subjects who have great potential to influence children appeared not to have sound knowledge or a balanced perception of food risks. Therefore, systematic educational opportunities for prospective teachers should be provided to promote food risk communication.
Quality Characteristics of Soybean Dasik Containing Different Amount of Letinus edodes Powder
Hwang, Su-Jung ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 650~654
The quality characteristics of soybean Dasik with Letinus edodes powder was studied as follows. In general compositions, the moisture content was increased with increase of the amount of the Letinus edodes powder added, The content of crude protein was significantly increased (p<0.05) with increase of the added poweder amount, while the crude fat content was decreased significantly (p<0.05). In textural properties, with increase of the amount of the Letinus edodes powder added, the hardness, the gumminess and the chewiness showed a tendency to be increased significantly, whereas the springiness and the cohesiveness were going to be significantly decreased (p<0.05). In chromacity, with increase of the amount of the Letinus edodes powder added, the value L of lightness was much decreased, showing a significant difference (p<0.05), while the value a of redness and the b of yellowness were significantly high (p<0.001). In sensory acceptability, the appearance, the texture and the softness showed the highest points at the samples with no Letinus edodes powder added, but the taste recorded the top point at the treatment with 40% of the Letinus edodes powder added. From the results said above, a good synergistic effect on health and taste could be expected in point of nutrition and sensory acceptability by using Letinus edodes as a food ingredient. In addition, the possibility to commercialize items like soybean Dasik with Letinus edodes powder was confirmed. Therefore, the research and development of new product using Letinus edodes should be more activated from now on
Analysing Foreign Consumers' Perceived Brand Image of Korean Food
Park, So-Hyun ; Lee, Min-A ; Cha, Sung-Mi ; Kwock, Chang-Keun ; Yang, Il-Sun ; Kim, Dong-Hoon ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 655~662
This study investigated foreign consumers' perceived brand image of Korean food by applying the factor analysis research method. Questionnaires were distributed to 600 foreigners visiting Korea, from September 1 to 21, 2008. A total of 416 questionnaires were returned, of which 70 unusable questionnaires were excluded and 346 were used in the final analysis. SPSS 12.0 was employed for the statistical analysis. According to the factor analysis results, the brand image of Korean food were classified into four factors, 'premium concerns', 'novelty concerns', 'health concerns', and 'popularity concerns', where 'health concerns' had the highest mean score among the factors. The results also showed that the respondents perceived Korean food as 'healthy' and 'organic', but not as 'feminine' or 'high-grade', particularly respondents who were Japanese and Chinese. Additionally, the respondents were divided into two groups by degree of preference for Korean food. No significant differences existed between the two groups except for the attribute 'family-oriented'. Overall, the results suggested that the representative brand image of Korean food is 'healthy', which also corresponds with recent food consumption trends and Korean food characteristics.
Restaurant Selection Attributes According to Self-Regulatory Focus Theory
Song, Min-Kyung ; Yoon, Hye-Hyun ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 663~670
The domestic foodservice and restaurant industries have been rapidly growing. Therefore, it is necessary for restaurants to analyze the demands and desires of their customers according to internal attributions, and to understand how these may change in the future. To explore the internal attributions of individuals, such as personality, this study examined differences between the promotion and prevention focuses of 'Self-Regulatory Focus Theory'. Based on this theory, hypotheses were prepared and two experiments-
-were performed to assess the hypotheses.
showed that consumers who had a promotion focus were interested in the following factors: events, advertisement images and taste; whereas those with a prevention focus concentrated more on factors related to comfortoriented qualities, such as reputation and price satisfaction. In
, after performing situational regulatory focus manipulation with the subjects, there were different results between promotion and prevention: in the promotion focus, when a prevention focus was induced, subjects concentrated more on price satisfaction, reputation, highly nutritious menu, and sanitary conditions; whereas in the prevention focus, when a promotion focus was induced, they concentrated on advertisement images, events, and restaurant atmosphere.
Survey Research of Homemade and Commercial Cabbage(Baechu) Kimchi on Physicochemical Quality Characteristics
Yi, Sang-Hwa ; Park, Shin-Young ; Jeong, Dan-Hee ; Kim, Jin-Young ; Lee, Ae-Jung ; Shin, Hyun-Ah ; Moon, Ji-Hea ; Lee, Jin-Hyeuk ; Kim, Sung-Eon ; Ryou, Hyun-Joo ; Om, Ae-Son ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 671~676
In order to develop and propagate the low sodium kimchi for preventing high sodium related diseases, the salinity, pH and acidity of cabbage(Bachu) kimchi sampled from home located in 6 big cities(Pusan, Daegoo, Kyungjoo, Daegoo, Jeonjoo, Daejeon, and Seoul) and commercial 6 manufacturers(A~F) distributed in markets were monitored and analyzed in the current study. Salinity was significantly (p<0.05) higher in homemade(
: 1.79~4.40) kimchi than in commercial(
:1.04~2.87) kimchi. Also, salinity was significantly(p<0.05) higher in Pusan(
) kimchi than in Kyungjoo(
) and Seoul (
) kimchi. However, there was no significant difference(p<0.05) of salinity in 6 kinds of commercial kimchi. Related to this result, pH of kimchi from homemade and commercial was
(4.23~6.35), acidity of kimchi from homemade and commercial were
(0.17~0.93), respectively. Thus, the current study provides evidence that we may need to manufacture the low sodium kimchi because all homemade kimchi, especially Pusan and Daegoo kimchi and commercial brand kimchi contained over 2% salinity.
Evaluation of Foodservice Workers' Food Safety Knowledge and Practices at Senior Welfare Centers
Yi, Na-Young ; Lee, Kyung-Eun ; Park, Jung-Yeon ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 677~689
The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.
Nutritional Properties, as Food Resources for Menu Development, of Cubed Snailfish, Shaggy Sea Raven, and Two Kinds of Wild Vegetables that are Staple Products in Samcheok
Surh, Jeong-Hee ; Kim, Jong-Ok ; Kim, Mi-Hyun ; Lee, Jae-Choel ; Yang, Hee-Wan ; Lee, Byung-Yong ; Kim, Mi-Young ; Yun, Sun-Ju ; Jeong, Hye-Ryeon ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 690~702
Liparis tessellatus(cubed snailfish), Hemitripterus villosus(shaggy sea raven), Ligularia fischeri, and Cirsiu setidens, which are staple products in Samcheok, were studied as food resources for the development of a representative local menu. Thus, their nutritional compositions were analyzed, and the resulting values were used to assess the nutritional characteristics of the newly-developed menu. In Liparis tessellatus and Hemitripterus villosus, the organic components including protein and fat tended to be lower than the corresponding values referred to as the 'Seventh Revision Food Composition Table' (2006), which was presumably linked to the spawning period of the fish. The contents of Zn, Cu, and Mg, which are nutritionally important even though the consumption of these minerals by Koreans is not sufficient, were determined to 0.5, 0.2, and 34.3 mg/100 g for Ligularia fischeri, and 26.2, 1.1, and 147.7 mg/100 g for dried Cirsiu setidens. Cirsiu setidens cultivated in Samcheok contained noticeably higher amounts of calcium, zinc, and iron, and its calcium level was more than an order of magnitude higher than that provided by the Food Composition Table. This might be associated with the fact of that Samcheok is abundant in lime which consists of calcium-containing inorganic materials. n-3 fatty acids including docosahexaenoic acid(DHA) accounted for 21% and 13% of the total fatty acids, for Liparis tessellatus and Hemitripterus villosus, respectively, and the major amino acids were glutamic acid, aspartic acid, glycine, and alanine for both fish. One of the newly developed menus, Cirsiu setidens hae-jang-gook, was nutritionally superior to the corresponding menu that used dried radish leaves, a typical ingredient in hae-jang-gook, in terms of the protein, iron, and zinc contents. Rice pottage cooked with Liparis tessellatus instead of abalone was high in protein, calcium, iron and zinc, where one serving provided 29.1, 15.4, 31.0, and 27.8% of their Reference Intake (RI)s, respectively.
Contents of Defective Beans and Cup Quality in Relation to the Grade and Processing Methods of Green Coffee
Yoon, Hye-Hyun ; Choi, Yoo-Mei ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 703~711
Arabica coffee is classified for trading according to the New York Board of Trade(NYBOT) green coffee classification. NYBOT's grading system is based on classification derived from a defect count on a 300 g sample. In the present study, green and roasted coffees were investigated for possible correlations between the content of defective beans and sensory characteristics. Sensory evaluation was performed by expert tasters used by the Specialty Coffee Association of America(SCAA) cupping method. For green coffee, the percentage of defective beans increased. as the coffee grade decreased. Black and sour beans were not found in the NY2 grade coffee out of all natural, pulped natural, and washed coffee samples. Sour and insect damage were found in more natural coffee samples as the green coffee grade decreased. Green and broken beans were found in more washed coffee samples as the green coffee grade decreased. Flavor, clean, uniformity, aftertaste, and overall sensory characteristics were significantly different among the NY2, NY3/4 and NY4/5 grade coffee in all natural, pulped natural and washed coffee samples. The natural coffee in the NY2 sample presented the highest body characteristic. The pulped natural coffee in the NY2 sample presented the highest sweetness and balance characteristics. The washed coffee in the NY2 sample presented the highest acidity and flavor characteristics. In conclusion, the percentage of defective beans increased as sensory characteristics decreased.
Recognition, Knowledge, and Behavior to Decrease Exposure toward Endocrine Disruptors in Dietary Life among Elementary School Students
Kim, Hyo-Chung ; Kim, Mee-Ra ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 712~724
The purpose of this study was to examine the degree of concern about endocrine disruptors, the degree of recognition about the risk of endocrine disruptors towards humans, the degree of worry about the risk of endocrine disruptors towards ones self or family, information-obtaining behavior regarding endocrine disruptors, the degree of knowledge and the degree of behavior to decrease exposure to endocrine disruptors, and the degree of an educational need for endocrine disruptors in the dietary life of elementary school students. The data were collected from 162 students in Seoul, Incheon, Daejeon, Daegu, Busan and Gwangju. Frequencies, Cronbach's alpha, t tests, analysis of variance, Duncan's multiple range tests and chi-square tests were conducted using SPSS V.14.0 for WINDOWS. The results of this study were as follows. The degree of concern about endocrine disruptors was not high. The respondents obtained most of their information regarding endocrine disruptors from TV/radio. Respondents had difficulty in acquiring and understanding the information. Both the degree of knowledge and the degree of behavior to decrease exposure were not high. The respondents showed a high degree of educational need for endocrine disruptors, the most important was methods to prevent damage from endocrine disruptors followed by risk of endocrine disruptors.
The Effects of Working Conditions on Internship Satisfaction of Hotel & Restaurant Management Students
Mun, Min-Kuk ; Jo, Mi-Na ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 725~738
The purpose of this study was to investigate the effects of working conditions on internship satisfaction. Hotel & Restaurant management students at universities in Jeonju participated in this study. Out of 156 questionnaires, 149 were analyzed using SPSS 17.0 and descriptive analysis, frequency test, factor analysis, reliability test, chi-square, t-test, ANOVA, duncan's multiple regression analysis, correlation analysis and regression analysis were used. Based on the result of the conducting factor analysis, the working conditions were classified into 2 factors: work suitability and work environment. Internship satisfaction was classified into 3 factors: internship preference, education and work satisfaction, company satisfaction. Cronbach's alpha was calculated for the reliability of the survey instrument. Consequently, the working conditions were shown to affect internship satisfaction. Among the working conditions, work suitability had a lower effect on internship satisfaction than work environment. At the resort used in this study, the salary level was high, but the level of work environment, internship preference, and company satisfaction was low. The students wanted attend an internship program at the desired place to be hired and found that it was more important to be assigned to the desired department than having a higher salary.
Antioxidant Activities and Quality Characteristics of Fermented and Aged Garlic Yanggeng
Kwak, Eun-Shil ; Kim, Hye-Ran ; Lee, Kun-Jong ; Kim, Mee-Ree ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 739~746
The quality characteristics and antioxidant activities of Yanggeng prepared with different amounts of fermented and aged garlic paste(0, 10, 20 or 30%) were determined. The pH of fermented and aged garlic Yanggeng decreased according to the amount of added fermented and aged garlic paste, whereas the acidity increased. In addition, the lightness of fermented and aged garlic Yanggeng decreased according to the amount of added fermented and aged garlic paste. In the texture analysis, hardness, cohesiveness and springiness of fermented and aged garlic Yanggeng were lower than those of the control. Total phenol content was highest in 30 % fermented and aged garlic Yanggeng. The antioxidant activities of fermented and aged garlic Yanggeng increased according to the amount of added fermented and aged garlic paste. The IC50 value of 30% fermented and aged garlic Yanggeng was 45.1 mg/g for DPPH and 29.6 mg/g for hydroxyl radical. The results of the sensory test showed that Yanggeng with 20% fermented and aged garlic paste had the highest score in appearance, overall preference and texture. Based on these results, it was suggested that the addition of 20% fermented and aged garlic to Yanggeng was appropriate for good food qualities both in terms of the physicochemical and antioxidative activities.
Quality Characteristics of Kochujang with Addition of Apple Juices
Lee, Eun-Young ; Park, Geum-Soon ;
Korean journal of food and cookery science , volume 25, issue 6, 2009, Pages 747~757
The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was
. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was
at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.