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 29, Issue 6 - Dec 2014
Volume 29, Issue 5 - Oct 2014
Volume 29, Issue 4 - Aug 2014
Volume 29, Issue 3 - Jun 2014
Volume 29, Issue 2 - Apr 2014
Volume 29, Issue 1 - Feb 2014
Selecting the target year
A Survey on the Recognition and the Preference of Bibimbab with Students in Bayreuther, Germany
Song, Joo-Eun ;
Journal of the Korean Society of Food Culture, volume 29, issue 4, 2014, Pages 307~313
DOI : 10.7318/KJFC/2014.29.4.307
In 2013, for the 130th anniversary of the establishment of diplomatic relations between Korea and Germany as well as the 50th anniversary of the dispatch of Korean workers to Germany, a survey on the recognition and preferences related to Bibimbab was carried out among students in Bayreuther, Germany majoring in hotel management who had not tried Korean food before. As part of the globalization of Korean food, 10 different foods that Germans might like were prepared, and the survey took place after food tasting. In the results, 44% of students noted that their first impression of Bibimbab was good, and impression was more favorable after tasting than before. The preference for nine foods other than Bibimbab was in order of Kimchi, Bulgogi, Mandu, Modum-jeon, Samgyetang, Gimbab, Japchae, Tteokbokki, and Sangchu-muchim. Students liked Bibimbab due to its healthiness, and most students showed interest in Korean food after tasting Bibimbab. To improve Bibimbab, most students answered diversifying sauces.
Study on Recognition and Attitudes towards Korean Food in Korean Food Culture Publicity Event - Hayabusa Station targeting Festival participants -
Kang, Jae Hee ; Ko, Eun Hee ;
Journal of the Korean Society of Food Culture, volume 29, issue 4, 2014, Pages 314~325
DOI : 10.7318/KJFC/2014.29.4.314
To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.
Influencing Factors of Sales Process and Task Education on Sales of Health Functional Food in Door-to-door Saleswomen
Nam, Minyoung ; Yoon, Sun ; Lee, Hae-Young ; Chung, Hye-Kyung ;
Journal of the Korean Society of Food Culture, volume 29, issue 4, 2014, Pages 326~335
DOI : 10.7318/KJFC/2014.29.4.326
The purpose of this study was to investigate factors influencing sales of health functional foods by door-to-door saleswomen. A total of 450 women who worked as door-to-door salespersons in Seoul were enrolled. The survey questionnaire was composed of five parts as follows: general characteristics, factors related with door-to-door sales process, task education, competency required for door-to-door salespersons, and customer relationship beliefs. The survey was conducted in October 2011. Finally, data on 302 subjects were statistically analyzed using the SPSS 17.0 package program. Reason for sales of health functional foods (p<0.01), time required for sales promotion (p<0.001), difficulties during sales of health functional foods (p<0.05), satisfaction of task education (p<0.01), and failure of salesperson`s memory as problems of task education (p<0.01) were significantly associated with sales of health functional foods. However, means of sales promotion, frequency and time of task education, and competency required for door-to-door salespersons were not significantly related with sales of health functional foods. Customer relationship beliefs did not show significant association with sales of health functional foods either. In conclusion, certain factors were associated with sales of health functional foods by door-to-door saleswomen. These results provide an understanding for sales of door-to-door health functional foods and provide basic information for preparation of task education for health functional food saleswomen and marketing.
Healthy Food Awareness, Behavioral Intention, and Actual Behavior toward Healthy Foods: Generation Y Consumers at University Foodservice
Joung, Hyun-Woo David ; Choi, Eun Kyong Cindy ; Ahn, Joo ; Kim, Hak-Seon ;
Journal of the Korean Society of Food Culture, volume 29, issue 4, 2014, Pages 336~341
DOI : 10.7318/KJFC/2014.29.4.336
This study examined relationships among healthy food awareness, behavioral intention toward healthy foods, and actual behavior of Generation Y consumers. This study hypothesized that Generation Y consumers are aware of healthy foods and more likely to eat healthy foods while avoiding junk foods. According to structural equation modeling, all hypothesized paths were statistically significant, meaning that the three constructs in the model showed positive relationships with each other. Results showed that this group of college students is generally aware of healthy foods and have positive intentions toward healthy food choices. Therefore, university foodservice management needs to continue to improve their menus in order to attract this new generation of college student consumers.
Analysis of Consumer Preferences for Branded and Imported Pork
Kim, Gyewoong ; Kim, Minjin ; Ok, Youngsoo ; Kim, Hackyoun ;
Journal of the Korean Society of Food Culture, volume 29, issue 4, 2014, Pages 342~347
DOI : 10.7318/KJFC/2014.29.4.342
This survey was conducted to investigate consumer preferences for branded and imported pork, including favorite cooking styles. Data were collected from a total of 252 consumers and analyzed. The results are summarized as follows. Consumers of branded pork showed a moderate preference "moderate" (54%). There was no significant difference in consumer preference for branded pork according to educational level or living area. However, there was a significant difference according to yearly income (p<0.05). Consumers in the high-income group preferred branded pork more than those in the low-income group. Most consumers did not like imported pork (64.6%). There was no significant difference in consumer preference for imported pork according to educational level or living area, whereas there was in the yearly income group (p<0.05). Whereas low-income consumers did not like imported pork, high-income consumers did. The royalty for purchasing of branded pork was shown "3.65" out of 5 points. Whereas there was no significant difference according to educational level, there was for living area and yearly income (p<0.05). Consumers living in large cities or having low income showed high royalty of purchase for branded pork. The royalty for purchase of imported pork was "2.08" out of 5 points. Significant differences for purchase royalty of imported pork were observed according to educational level, living area, and yearly income group (p<0.05). Consumers responded that they liked roasted pork (47.6%). Secondly, consumers liked stew (16.7%). There were no significant differences among various cooking styles in any of the groups.
Quality Characteristics of Mandupi Added with Curcuma aromatica Powder
Park, Bock-Hee ; An, Sung-A ; Cho, Hee-Sook ;
Journal of the Korean Society of Food Culture, volume 29, issue 4, 2014, Pages 348~354
DOI : 10.7318/KJFC/2014.29.4.348
The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at
, viscosity at
after 15 minutes, and maximum viscosity were reduced. In terms of Hunter`s color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.
Study on the Rheological Characteristics of the Mixed Wheat Flour Containing Bamboo and Lotus Leaf Powder
Hwang, Seong-Yun ; Oh, Kum-Ja ; Kang, Kun-Og ;
Journal of the Korean Society of Food Culture, volume 29, issue 4, 2014, Pages 355~363
DOI : 10.7318/KJFC/2014.29.4.355
The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.
A Survey on the Usage Patterns of Vitamin and Mineral Supplements as Over-The-Counter Drugs among Korean Adolescents
Han, Ji Hye ; Lee, Hyun Sook ; Kim, Sun Hyo ;
Journal of the Korean Society of Food Culture, volume 29, issue 4, 2014, Pages 364~371
DOI : 10.7318/KJFC/2014.29.4.364
The purpose of this study was to estimate usage of vitamin and mineral supplements as over-the-counter (VM-OTC) drugs as well as examine factors associated with VM-OTC usage in Korean adolescents. A total of 1,407 adolescents attending middle or high school in all parts of country were included in the analysis. Prevalence of VM-OTC usage was 56.1%, and it was higher as monthly income, father`s education level, and socioeconomic status of family increased (p<0.001). VM-OTC intake was higher in middle school students than in high school students as well as in rural areas or small & mediumsized city residents than big city residents (p<0.01). Subjects mainly received information on VM-OTC mainly from `family and relatives` (46.6%), whereas only 20.3% received information from experts. Subjects took VM-OTC `when they are healthy` (49.1%), `when they feel sick` (17.7%), `when they are on a diet` (17.3%), and `when they are stressful` (15.9%). The effectiveness of taking VM-OTC were mainly `fatigue recovery` (35.0%), `health improvement` (30.6%), and `nutritional status improvement` (13.2%). The most frequently used VM-OTC was vitamin C (49.1%), multi-vitamins (18.6%), multi vitamins & minerals (13.2%), and calcium (9.2%). Among VM-OTC users, only 21.9% replied that they usually check the nutrition facts when they buy products, 62.4% follow the recommended dosage, and 9.7% fully understand the nutrition labels of the products. According to logistic regression analysis, the most influential factor affecting VM-OTC use was parents` and siblings` VM-OTC consumption (p<0.001). In addition, school type (middle or high school) (p<0.01), residence (p<0.05), self-concerns about health (p<0.05), father`s education level (p<0.05), and socioeconomic status of family (p<0.05) all influenced VM-OTC use. These results show that VM-OTC use is widespread among adolescents, few users actually check and fully understand the nutrition labels when they purchase VM-OTC, and they are highly dependent on unprofessional advice and information. Therefore, it is necessary to educate adolescents to help them select proper VM-OTC and read nutrition labels.