Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 26, Issue 6 - Dec 2011
Volume 26, Issue 5 - Oct 2011
Volume 26, Issue 4 - Aug 2011
Volume 26, Issue 3 - Jun 2011
Volume 26, Issue 2 - Apr 2011
Volume 26, Issue 1 - Feb 2011
Selecting the target year
Consumer Awareness, Use, and Satisfaction of Nutrition Labeling at Bakery and Ice-cream Stores in Daejeon
Choi, Myeong ; Lee, Joung-Won ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 417~428
To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.
Comparison of Food Neophobia Scale and Food Involvement Scale Between Koreans and East-South Asians
Kim, Sun-Joo ; Park, Hyun-Jung ; Lee, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 429~436
An individual's food-related personal traits play an important role in influencing personal food choice and habits. According to culture, their influence can manifest differently. To ascertain personal traits about food, FNS (food neophobia scale) and FIS (food involvement scale) were employed in recent studies. This study aimed to understand the food culture and food choices of East-South Asians who live or stay in Korea through comparison of FNS and FIS. Eighty Koreans and 233 East-south Asians (Indonesians, Filipinos, Malaysians, Vietnamese, Thai, Singaporeans, and Bangladeshi) completed a questionnaire to measure FNS (10 questions), FIS (12 questions), and sociodemographic conditions (9 questions). ANOVA was conducted to ascertain FNS and FIS between the groups, and regression analysis was carried out to determine which sociodemographic factors had an effect. The items were analyzed to determine the differences according to gender, age, marital status, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. FNS showed significant differences between the groups with regard to sociodemographic characteristics, except gender, age, and marital status, whereas FIS showed significant differences in gender, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. The results of the regression analysis suggest that nationality strongly affected FNS and FIS, and FIS was also affected by gender.
Food Ethics Approach to Court Case of Inferior Quality Mandu Stuffing
Kim, Suk-Shin ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 437~444
This study was performed to approach the 2004 case of inferior quality mandu stuffing from the stance of food ethics. The court convicted the producers of inferior quality mandu stuffing and also decided against the plaintiffs who filed a damage suit. The core of the mandu stuffing case was not safety, but the wholesomeness. The principles of food ethics include a respect for life, justice, environmental preservation, and the priority of safety. The virtues of food professionals include wisdom, honesty, faithfulness, courage, moderation, and integrity. A food producer should possess not only the ability but also the morality to make food. The consumer should urge the producers to strengthen their morality and be conscious of responsibility and fairness. The government should organize a system to establish food ethics, and make efforts to reduce wasteful law enforcement. The media should lead public opinion toward justice by doing an unbiased and in-depth report and help establish the idea of food ethics. The necessity of food ethics and the spread of the ethical mind are the most important points of all.
Study on Recognition and Development of Native Local Foods in the Young-ju Area
Nam, Sun-Jung ; Park, Geum-Soon ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 445~454
This study was conducted in order to better understand the local and specialty foods of the Yeong-ju region. This study provides basic data for new menu development and commercialization. The results of 384 surveys, which were conducted to determine traditional rice cake production methods and their traits, were analyzed. Samgyetang was ranked top in the survey on recognition, public interest, and frequency of the local foods. Dakjuk was ranked second, followed by Baechujeon and Bopguk, in order. The levels of recognition and preference of specialty foods were in the order of hasuo, peach, apple, and meat. Among the answers in the survey on the popularization and commercialization of local foods, changing of the cooking style for younger generations' taste was considered to be the most important. Holding events to promote regional specialty foods and initiate the public to traditional cooking styles were listed sequentially by importance. The survey results show that promotion of local foods through education, and as well as incorporation of new ingredients are both highly effective ways to commercialize local foods for tourism. The results also indicate that taste, nutrition, and appearance of food should be considered in order to improve quality.
A Literature Review on the Recipes for Pheasant - Focus on Recipe Books from 1800's to 1990's -
Kook, Kyung-Duk ; Kwon, Yong-Suk ; Chung, Hea-Jung ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 455~467
The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.
Optimization of Preparation Conditions and Analysis of Food Components for Chicken Head Soup Base
Choi, Sung-Eun ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 468~477
Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.
Student, Dietitian Reactions to Multicultural Food Service in Hannam School District
Kim, Hee-Sup ; Lim, Jae-Rong ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 478~489
Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.
Study of Dietary Behaviors and Snack Intake Patterns of High School Students in Seoul, Incheon, and Gyeonggi-do
Han, Gyeong-Soon ; Cho, Woo-Kyoun ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 490~500
The purpose of this study was to investigate the snack and beverage intake patterns of students by body mass index groups (BMI <18.5, 18.5-23, 23-30,
30). Questionnaires were completed by 1381 high school students in Seoul, Incheon, and Gyeonggi-do, the area of Korea's capital region. There were no significant differences in skipping meals for overweight (BMI 23-30 and
30) or under-nourished (BMI <18.5) students. Girls skipped dinner more frequently than boys. Boys and girls both preferred meat and disliked fish regardless of BMI. Girls with BMI 23-30 disliked vegetables. Boys and girls would rather have crackers, candies, and chocolates than potatoes as snacks regardless of BMI. Obese boys (BMI
30) preferred flour-based food, fast food, and other food as snacks. Girls liked fruits more than boys. Snacks were eaten 2-3 times per week, when students were hungry or bored. There were no significant differences in the frequency or reasons (habitual, stressed) for snack consumption by BMI. Girls liked juice more than boys did, and boys preferred soda water more than girls did. Both the under-nourished (BMI <18.5) boy and girl groups had more juice than the overweight (BMI 23-30 and
30) groups. Obese (BMI
30) boys did not more drink soda water than other BMI groups. The under-nourished (BMI <18.5) boy group had more soda water than the normal (BMI 18.5-23) and overweight (BMI 23-30) groups. Girls in the overweight (BMI 23-30) group had 2 more cups of soda water a day than the normal group (BMI 18.5-23). Therefore, skipping meals and beverage intake patterns might influence BMI.
Qualities of Soybean Dasik with Added Saltwort (Salicornia herbacea L.) Powder
Kim, Myung-Hee ; Hong, Geum-Ju ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 501~505
Soybean powder is a readily-available food ingredient. Furthermore, saltwort powder is an herb with various physiological effects. Therefore, in this study we examined the physiochemical characteristics of soybean dasik prepared with 0, 4, 8, and 12% saltwort powder. We measured Hunter's color values, mechanical characteristics, and sensory qualities. The result of each analysis is as follows. There were not significant differences between the moisture content of the control group and the groups with saltwort powder. The ash content increased while the fat and protein content decreased as the ratio of saltwort powder increased (p<0.001). In the analysis of color differences, the L, a, and b values decreased as the ratio of saltwort powder increased (p<0.001). The hardness (p<0.001) of the groups increased as the ratio of saltwort powder increased, but adhesiveness decreased. Sensory evaluation data showed that softness, hardness, and chewiness decreased while color increased as the ratio of saltwort powder increased. Finally, aroma, sweet taste, nutty taste, and overall acceptability was shown to be best for the 4% addition group.
The Effect of Food Choice Motive on Attitude and Intention of Purchasing Organic Food
Kim, Dong-Ki ; Kim, Sun-Joo ; Lee, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 506~512
Due to an overall increase of income, the general standard of living has improved and people have begun to be interested in being more healthy in their lives. This tendency has affected the food market, especially in relation to organic and eco-friendly food. Thus, the overall market size for those products has grown to give more choices to consumers. To examine the effect of the motive for choosing certain food products on the actual attitude and intent to purchase the products, a survey was given to 330 people living in Seoul, which resulted in 235 usable responses. The content of the questionnaire consisted of 18 questions on food choice motives, 3 questions on the attitude toward organic foods and 3 questions on the intention of purchasing for organic foods. The SPSS 12.0 statistics program was used to analyze of following: frequency analysis, factor analysis, reliability analysis, t-test, one way ANOVA and regression analysis. Five factors of food choice motives were obtained from the analysis: health, convenience, price, familiarity and environmental protection. The regression analysis showed that food choice motive, health and environmental protection factors have a positive relationship with organic food attitudes and organic food attitudes have a positive relationship with the intent to purchase organic food.
Physicochemical Properties of Mung Bean Starch and Texture of Cold-Stored Mung Bean Starch Gels added with Soy Bean Oil
Choi, Eun-Jung ; Oh, Myung-Suk ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 513~520
This study was carried out to investigate the physicochemical properties of mung bean starch and the texture of cold-stored (5
for 0, 24, 48, and 72 hours) mung bean starch gels added with soy bean oil (0, 2, 4, 6%). The swelling power of mung bean starch added with soy bean oil did not significantly change, whereas solubility increased significantly. Soluble carbohydrate content of mung bean starch added with soy bean oil decreased without any significant differences, whereas soluble amylose content decreased significantly. In RVA viscosity, pasting temperature and peak viscosity of mung bean starch added with soy bean oil were not significantly different, whereas minimum viscosity decreased and breakdown and consistency increased significantly. In RVA viscosity, there were no differences according to concentration of soy bean oil. DSC thermograms show that onset temperature of mung bean starch added with soy bean oil did not significantly change, whereas the enthalpy increased in the case of 4% and 6% oil addition. Rupture properties of freshly prepared mung bean starch gels added with soy bean oil increased in the case of 2% and 4% oil addition, and oil addition to mung bean starch gels suppressed changes in rupture properties during cold storage. There were no significant differences in the texture of freshly prepared mung bean starch gels added with soy bean oil, whereas hardness, chewiness, and gumminess of cold-stored mung bean starch gels added with soy bean oil decreased. In the above textural charactristics, there were no differences due to concentration of soy bean oil. Thus, the addition of 2-4% soy bean oil to mung bean starch is appropriate for improving the quality characteristics of cold-stored mung bean starch gels.
Changes in Quality Characteristics of Jeungpyun containing different Levels of Malt Extract during Storage
Jung, Kyoung-Wan ; Kim, Yoo-Kyung ; Lee, Gui-Chu ;
Journal of the Korean Society of Food Culture, volume 26, issue 5, 2011, Pages 521~529
This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature (
) and refrigeration temperature (
). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at
, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.