Showing papers in "Journal of the Korean Society of Food Culture in 2010"

Preference and Perception of Korean Foods of Foreign Consumers by Nationality

Abstract: To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

A Study on the Use of Health Functional Foods and Its Related Influencing Factors of University Students in Korea

Abstract: We surveyed 848 university students, years of age, attending university in Seoul, Kongju, Chongyang-Gun in the Chungnam province of Korea, for their use of health functional foods (HFF) and for significant variables in this use, namely demographic characteristics, health related variables, dietary variables and nutritional beliefs. The prevalence of the use of HFF was 33.6%. Among all types of HFF, nutritional supplements were taken most frequently, followed by (in order) red ginseng products, apricot extract products and ginseng products. HFF use was higher in females (p

Quality Characteristics of Jelly with Black Garlic

Abstract: In this study, the quality characteristics of jelly with black garlic (0, 10, 20, and 30%) were evaluated. The pH of jelly withblack garlic decreased according to the amount of black garlic added. The sugar content of the jelly increased significantlywith added black garlic. Lightness, redness, and yellowness decreased with increasing black garlic content. Moreover, thetextural properties, which included hardness, springiness, cohesiveness, gumminess, and chewiness decreased in jelly thatcontained black garlic compared to the controls. Additionally, the antioxidant activity of jelly that contained black garlicincreased in a concentration dependent manner. The IC 50 values of the DPPH radical scavenging activity for jelly thatcontained 10, 20 and 30% black garlic were 132.47, 50.97, 40.06, and 30.41 mg/mL, respectively. The IC 50 values of thehydroxyl radical scavenging activity of jelly decreased as the black garlic concentration increased. Finally, sensory resultsshowed that the scores of over-all preference and buying intention for jelly with 20% black garlic were the highest.Key Words: black garlic, jelly, quality characteristics

Quality Characteristics of Dried Noodle Added with Lotus Leaf Powder

Abstract: The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

Properties of Sponge Cake with Added Saltwort (Salicorniaherbacea L.)

Abstract: This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

Quality Characteristics of Sulgidduk Containing Yam (Dioscorea japonica THUMB) Powder

Abstract: This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased, and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.

Influence of the Addition of MACA (Lepidium meyenii) Hot Water Extract on the Quality and Antioxidant Activity of Yogurt

Abstract: The objective of this study was to examine the quality characteristics and antioxidant activity of yogurt containing hot water extract from maca. Four different levels (0, 4, 8, 12%) of maca extract were added to milk followed by fermentation with lactic acid bacteria at for 12 hrs, and then the physicochemical properties of the samples were investigated. During 7 days of storage at , the acid production (pH and titratable acidity) of the yogurt increased with the addition of maca extract. The Hunter L value (lightness) decreased, while the b value (yellowness) increased as the maca extract level in the yogurt increased. Viable cell counts were not significantly different among the samples. The results of consumer acceptance tests showed that no significant differences in overall acceptability were observed between the yogurts containing 4% and 8% of maca extract and a control yogurt. The yogurt containing maca extract exhibited higher DPPH radical and superoxide anion radical scavenging activities than the control yogurt over the storage period.

The Development and Validation of the Korean Dietary Pattern Score (KDPS)

Abstract: The aim of this study was to develop a KDPS (Korean dietary pattern score) to assess dietary patterns and diet quality of Koreans from a food culture perspective. The KDPS was applied to dietary data collected during the Korean National Health and Nutrition Examination Survey of 2007, and the validity and reliability of the KDPS were evaluated. The targets of the study included 2,278 Korean adults aged 20n89 years. The KDPS was developed using the sum of the scores of 13 components. Each component scored up to 10 points and there was a total of 130 points. The first seven components were for the KSMS (Korean-style meal score) and assessed the dietary balance based on the 3-Chup Bansang daily basic table setting. The components numbered 8 to 13 were for the FGS (food group score), which measured the degree of compliance with the six major food groups based on the Korean recommendation for one serving size of grains, meats, vegetables, fruits, milk, and oils. This KDPS was verified through content validity, concurrent-criterion validity, principal components analysis, and a reliability analysis. The results showed that content validity and construct validity were high. The KDPS developed in this study adhered to the Korean dietary pattern and a healthy diet intake. Furthermore, this study presented an integrated index by scoring the Korean style table setting in addition to evaluating meals from a nutrition perspective. This study can be extended to develop a score for assessing.

Study of Dietary Behaviors and Snack Intake Patterns by Weight of Middle School Students in Incheon

Abstract: We surveyed 553 middle school students living in Incheon using questionnaires to compare their food behaviors andsnack intake patterns according to weight groups based on BMI. Mean BMI was 20.3 for males and 19.6 for females. Therate of underweight, normalweight and overweight students was 33.3, 51.7, and 15.0%, respectively. Compared to theother two groups, the overweight students perceived their body shape more accurately (p<0.01). Regarding the reasons forskipping dinner, the most frequent answer by the underweight students was ‘because of snacks’, while that of the overweightstudents was ‘to lose weight’ (p<0.01). The normalweight students were found to eat a Korean traditional type breakfastmore frequently than the other weight groups (p<0.05). The overweight female group was more likely to overeathabitually,whereas the normalweight and underweight groups tended to overeat when they were under stress (p<0.05). As for theamount of the snack intake, the overweight male students replied that they eat quite a lot of snacks. As a conclusion, theproblems found in the underweight group were unbalanced diet and the disturbance of regular meal patterns due toinappropriate snack intake. The problems shown in the overweight group were overeating due to habit or stress, fast eatingspeed and large amount of snack intake.Key Words: dietary behavior, snack intake pattern, BMI, adolescent

A Survey of Drinking Habits and Health Perception of Makgeolli

Abstract: This study was performed with Korean adults to investigate Makgeolli drinking behavior, preference, and perceptionabout Makgeolli and health, as well as Makgeolli complaints and prices. A survey questionnaire was formulated to obtaininformation on demographic variables, drinking habits, and perceptions about Makgeolli's function, price, and complaints.The questionnaire was distributed to 468 adults living in the capital area. The results are as follows. Makgeolli (16.1%) wasthird preferred, following Soju (45.1%) and beer (30.7%), and no significant differences were observed by gender andincome, but the preference for Makgeolli increased with increasing age (p<0.001). According to the survey, the largestreason both genders drank Makgeolli was that it tastes good. Men preferred Makgeolli for its health effects and cheap price,while women preferred it for the atmosphere while drinking it. Also, older people and those with higher incomes preferreddrinking Makgeolli for its health effect rather than its good taste (p<0.001 for each). No significant difference was observedby gender for the question “Do you think that Makgeolli has a health-promoting effect?” Overall, 51% of the subjects gavepositive answers and only 5.9% gave negative answers. Significantly, older people and those with a higher income had ahigher rate of answering positively to this question. Belching (45.1%) and headache (29.9%) were the most commonsymptoms among the side effects of drinking Makgeolli. No significant difference was observed by gender or income, butolder people had a higher rate of belching and fewer headaches than younger people (p<0.001). Women had a significantlyhigher rate of perceiving that Makgeolli was cheap than men. Age and income differences did not influence price perception.To the question “What is the ideal price for high quality Makgeolli”, 32.1% answered that the present rate (1,000 won) wasideal, and 59.4% answered that a price between 1,000 and 2,000 won was ideal. These results indicate that the highpreference for Makgeolli is due to its good taste and health effects. However, belching and headache caused by drinkingMakgeolli were the most common complaints and, thus, must be solved. Some opinions indicated that Makgeolli musteliminate its low-quality image, but, according to this survey, most subjects answered that the ideal price of higher-qualityMakgeolli should be increased slightly, which would cause price resistance.Key Words: Makgeolli, health, side effect, price

Processing Optimization of Chocolate with Fermented and Aged Garlic Extract

Abstract: This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.

Selection Attributes and Pursuit Benefits of Processed Fishery Products

Abstract: Consumers are highly interested in processed fishery products that are healthy and superior in terms of convenience,nourishment, and taste. However, current domestic research on processed fishery products is marginal. We systematicallyanalyzed consumer consumption patterns and the relationship to pursuit benefits, selection attributes, satisfaction levels, andreasons for purchase. Consumers considered product information the most important selection attribute, whereasconvenience scored highest for pursuit benefits. Furthermore, the influences of selection attributes and pursuit benefits onsatisfaction level and the reason for purchasing an item were analyzed using demographic properties as control variables.The variables that affected satisfaction level were residential district (region: B= -0.268, p<0.05.), recipe (B=0.098,p<0.05), nutrients (B=0.124, p<0.05), convenience (B=0.283, p<0.001), and economics (B=0.138, p<0.05). Thevariables affecting the reason for purchasing were nutrients (B=0.173, p<0.001), convenience (B=0.277, p<0.001) andsatisfaction level (B=0.163, p<0.001). Pursuit intention had significant effects on purchase intention; however, selectionattributes had no significant effect on purchase intention. Therefore, consumer satisfaction had a significant effect onpurchase intention. This result showed that if consumers were satisfied, they intended to repurchase. Attempts to increaserepurchases by consumer are needed by fulfilling consumer satisfaction. These data can be utilized as a fundamentalreference for sales promotions.Key Words: Processed fishery products, Selection attributes, Pursuit benefits

The Effects of Korean Food Globalization on Foreigners’ Perception of Wellbeing Value and Experience with Korean Food

Abstract: This study was conducted to examine the effect of globalization of Korean food according to well-being value perceptionand the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted toanalyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean foodwas “taste” (37.3%). (2) The most important well-being value recognition items for Korean food were “kimchi” and“bulgogi”. “Bibimbap is well-being food” (3.82 points) and “Korean food is healthy because it consists mainly of cereals andvegetables” (3.56 points). (3) The subjects highly recognized the “improvement in service quality of Korean restaurants”(3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were“bibimbap”, “baechookimchi”, “galbigui”, “pajeon”, and “bulgogi”, in that order. In contrast, the intake frequency for“songpeon”, “sikhei”, and “guksu” was very low. (5) The subjects thought that the globalization possibility for Korean foodwas high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item forglobalizing Korean food was “Korean food is nutritious and good for the health” followed by “I have much interest in Koreanwell-being food”. and “Korean food is a well-being food because it contains many fermented and seasonal items”, in thatorder. (7) The most effective food for globalizing Korean food with a high-intake frequency was “baechookimchi', followedby “galbigui”, “guksu”, and “bibimbap”.Key Words: Korean food, well-being value, experience, globalization, foreigner

Study on Manufacturing of Vinegar through Literatures of the Joseon Dynasty

Abstract: Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus

Preferences and Consumption Patterns of General Consumers of Meat Dishes

Abstract: This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

A Historical Study of Korean Traditional Radish Kimchi

Abstract: Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

Major Odor Components of Raw Kimchi Materials and Changes in Odor Components and Sensory Properties of Kimchi During Ripening

Abstract: Changes in major volatile odor components (VOC) and sensory properties of kimchi during ripening for 4 days wereinvestigated, and major VOCs of the raw materials of kimchi were also analyzed. Seven of eight major VOCs of kimchioriginated mainly from garlic, while one originated from ginger. During 4 days of kimchi ripening, the amount of ethanol,which was substantially higher than that of other VOCs, increased continuously but decreased slightly on the fourth day. Theamount of diallyl disulfide decreased during ripening, while that of allyl mercaptan decreased on the first day and increasedslightly thereafter. The amount of methyl allyl sulfide, diallyl sulfide, and methyl trisulfide increased continuously duringripening, while that of dimethyl disulfide and methyl propyl disulfide increased until the second day and decreasedthereafter. Scores of overall acceptability, taste, and odor for kimchi ripened for 2 days were significantly higher than thoseof other samples (p<0.05). The correlation between scores of overall acceptability and the amount of dimethyl disulfide ormethyl propyl disulfide was higher than that of other VOCs.Key Words: kimchi, volatile odor components, sensory properties

Recognition and Importance-Satisfaction of Apple Processed Products

Abstract: The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

Sociodemographic Characteristics, Lifestyle Factors, and Nutrient Intake by Taking Vitamin/mineral Supplements

Abstract: Taking vitamin and mineral supplements is increasingly common with the rapid economic growth. The aim of this study was to determine the prevalence of vitamin and mineral supplement use among adults aged 20 or older from the third Korean National Health and Nutrition Survey data and to explore the effect of sociodemographic and lifestyle factors as well as nutrient intake on taking supplements. People who had participated in both a health questionnaire and a nutritional survey were selected, and 2,871 men and 3,555 women were finally included in this analysis. Both men and women with a higher level of education, those residing in a metropolitan area, and those with higher income were more likely to take supplements. Health behaviors were not significantly associated with taking supplements. Mean nutrient intake of all nutrients except energy intake was not significantly different in men or women taking supplements after adjusting for age, education, marital status, resident area, smoking, and energy intake. Compared to Dietary Reference Intake (DRI) for Koreans, most vitamins and minerals, except vitamin B 2 and calcium, were consumed at higher than the Recommended Intake (RI) without supplements. In conclusion, taking supplements such as vitamin B2 and calcium may promote health and prevent disease. However, the type and frequency of other vitamin and mineral supplements consumed should be considered with caution.

Quality Characteristics of Sulgidduk with Added Yam (Dioscorea japonica) Powder

Abstract: This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yampowder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreasedsignificantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the aand b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess,adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. Thespringiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly inthe 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, andadhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yampowder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in allSulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overallacceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the bestquality in sensory and texture analyses.Key Words: Yam, Sulgidduk, texture, sensory evaluation

Quality Characteristics of Muffins with added Dukeum (pan-fired) Ramie Leaf (Boehmeria nivea) Powder using Response Surface Methodology

Abstract: The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p

A Survey on Use of Vitamin.Mineral Supplements by Children in Daejeon City and Chungcheong Province in Korea

Abstract: We surveyed 821 children (ages 12-15 y) in Daejeon city and Cunngcheong province, Korea for their use of vitamin mineral supplements (VMS), either over-the-counter drugs and/or health functional foods (HFF). We also considered the significant variables of VMS use, including demographic characteristics, health-related variables, eating habits and nutritional beliefs of VMS by subjects. The frequency of VMS use was 24.8% and, in comparison to counterparts, it was higher in subjects attending middle school (p

Korean Food Market Segmentation Strategies and Applied Food-related Lifestyles

Abstract: This study divided consumer food-related lifestyles into five types: health-oriented, convenience-oriented, safety-oriented, economics-oriented, and taste-oriented. According to this grouping, we separated the lifestyles into low-interest, safety and economics-oriented, taste-oriented, and high-interest. The results showed that the safety and economics-oriented group was the largest, whereas the taste-oriented group was the smallest. The results also showed that Korean food consumer behavior and satisfaction differed significantly among the groups, and that the high-interest food-related life group exhibited the highest satisfaction. This study is significant because it segmented the local Korean food market, applied food-related lifestyles, and examined submarket characteristics.

Physiological Evaluation of Korean Mountain Ginseng and Korean Mountain Ginseng Leaf Tea

Abstract: When extracts of KMG (Korean mountain ginseng) leaf tea and fermented KMG leaf tea were compared, the fermented KMG leaf tea extract showedhigher activity at each stage of density. Among the material groups, the KMG extract hadthe least profound SOD-like activity, and similar SOD-like activities were noted in the fermented KMG, KMG leaf tea, and fermented KMG leaf tea extracts. With regard to nitrite scavenging ability at a pH of 1.2, the KMG, fermented KMG, and KMG leaf tea groups exhibited similar results, and at pH 3.0, the KMG and KMG leaf tea extract groups exhibited more profound nitrite scavenging ability compared to the fermented groups. In the case of HeLa cell treatments, the KMG and fermented KMG leaf tea extracts exhibited cancer cell propagation restraint rates in excess of 30%, at a density of 1 mg/mL. And MCF-7 cells treated with fermented KMG and KMG leaf tea showedsimilar propagation restraint rates at more than 27% of cancer cells, at a density of 1 mg/mL. Among the materials, the KMG extract hadthe lowest cancer cell propagation restraint rate at 21%, and the fermented KMG leaf tea extract had the highest rate at more than 70%.

Evaluation of the Globalization of Korean Foods and Yak-sun among Nationalities of Foreigners Living in Korea

Abstract: This study investigated the perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun amongdifferent nationalities of foreigners living in Korea. A survey was conducted with 171 foreigners (eastern Asian, southeasternand central Asian, European, and American). The questionnaire was composed of three parts, including perception,evaluation, and the possibility for globalizing Korean foods and Yak-sun. The reason for choosing Korean foods cited bysoutheastern and central Asians and Americans was “taste”, whereas eastern Asians and Europeans chose “culture” and“curiosity”, respectively. Americans and Europeans considered “spiciness” as a reason not to choose Korean foods(P<0.001). Regarding the possibility of globalizing Korean foods, eastern Asians and Americans/Europeans/southeastAsians and central Asians responded “Korean dining culture” and “incomprehensive menus”, respectively (P<0.05). An“explanation of the menu to foreigners” was regarded as the main suggestion for globalizing Korean food. Most of therespondents understood that Yak-sun is an oriental medicinal food that provides improved health and disease prevention.A number of Europeans and Americans expressed high interest in the conceptualization of Yak-sun (P<0.001). With regardto the priority for developing Yak-sun, eastern Asians, southeastern and central Asians, and Europeans picked out “healthstatus improvement”, whereas “improved nutritional status” was manifested in the majority of the American’s responses(P<0.001). Therefore, it is crucial that “localization” be applied to Korean foods and Yak-sun to meet the internationalstandard. Furthermore, it is necessary to provide simplified and correct Korean food content information to foreigners.Key Words: Korean food, Yak-sun (oriental medicinal food), perception, foreigner, nationality

Meal practice and Perceptions of Traditional Food Culture Education in Elementary School Students

Abstract: Changes in social, economical, and cultural environments affect the meal practices of children The transmission oftraditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes toshaping identity The purpose of this study was to investigate elementary school students’ present meal practices and views,as well as demands on traditional food culture education to reflect future educational plans Half of the students ate breakfas teveryday and 72% ate a traditional Korean style breakfast About 38% of the students participated 2-4 times per week inmeal preparation and 34% participated in clean-up after the meal once a day Although 6th graders had greater skills in basiccooking, they tended to be more passive upon applying their skills in daily meal practice For traditional food cultureeducation, 89% of the experienced and 862% of the inexperienced groups agreed on the necessity of traditional foodculture education Students attained traditional food culture knowledge through Silgwa, practical coursework within thecurriculum, and by teachers leading classes They were also educated by parents, mass media, and books outside of schoolThe preferred methods of class teaching were lecture and experiential learning The preferred subjects to learn were ‘cookingclasses based on taste development’, ‘learning food ingredients through vegetable growing’, ‘traditional Korean foodmanners’, and ‘traditional Korean food culture and seasonal foods’ as well as nutritional education Fifth graders had morepositive attitudes towards meal practices and traditional food culture education Traditional Korean food culture andnutrition education should be integrated and developed into regular subject curricula to improve children’s meal practiceand inheritance of traditional food cultureKey Words: traditional food culture, education, meal practice, experience learning

Bone Density, Nutrient Intake, Blood Composition and Food Habits in Non-Smoking and Non-Alcohol Drinking Male University Students

Abstract: This study was conducted in order to investigate and compare anthropometric measurements, bone density, nutrient intake, blood composition and food habits between non-smoking, non-alcohol drinking and smoking, alcohol drinking male university students in Seoul, South Korea. The data for food habits and health-related behaviors were obtained by selfadministered questionnaires. The BQIs of the subjects were measured by Quantitative Ultrasound (QUS). The subjects were divided into two groups: NSND (non-smoking and non-alcohol drinking, n=62) group and General (smoking and alcohol drinking, n=160) group. The results were analyzed using the SPSS program and were as follows: The average heights, weights, and BMIs of the two groups were 173.3 cm, 66.5 kg and 22.1 and 173.4 cm, 68.7 kg and 22.9, respectively. There were no differences between the groups regarding height, weight or BMI. SBP and DBP, however, were significantly higher in the general group than in the NSND group (p<0.01). The BQIs, Z-scores and T-scores of the two groups were 99.83, -0.23, and -0.31 and 98.24, -0.27 and -0.39, respectively, producing no significant differences between the two groups. The percentages for normal bone status, osteopenia and osteoporosis were 83.88%, 16.12% and 0.0% and 74.37%, 25.62% and 0.01%, respectively. Mean intakes of animal protein (p<0.05), animal fat (p<0.05), fiber (p<0.05), animal Ca (p<0.05), animal Fe (p<0.001), Zn(p<0.05), vitamin B 1 (p<0.05) and niacin (p<0.05) were significantly different between the two groups, and mean serum levels of SGOT (p<0.01), SGPT (p<0.001), γ-GTP (p<0.001), triglycerides (p<0.01), total cholesterol (p<0.05) and hematocrit (p<0.05) were also significantly different between the two groups. Overall, there were no differences in meal regularity, frequency of snacking, reasons for overeating, exercise and defecation between the groups. However, favorite foods (p<0.05) and night-time meals (p<0.05) were significantly different. In conclusion, the health status of the NSND group was superior compared to the general group. Thus, students who smoke and alcohol drink should receive a practical and systematically-organized education regarding the increased health benefits of quitting smoking and alcohol drinking.

Relationship of TV Watching, Internet Usage and Dietary Habits of Elementary School Children in Gwangju and Jeonnam Area

Abstract: This study was conducted to examine the relationship between dietary habits and time spent watching TV and using internet, in elementary school children. The data were collected by a questionnaire survey of 712 elementary school children, within Gwangju and Jeonnam area. The SPSS 12.0/win program was used to analyze the 523 samples. Amount of TV-watching time was found to be related to the dietary habit score in the subjects. The children who watch TV "less than 1 hour/day" on weekdays had a better dietary habit score than those who watch TV "more than 1 hour" (p

Effect of Grain Size on the Physicochemical & Nutritional Properties of Beef Porridge

Abstract: The object of this study was to investigate the effects of rice particle size on the physicochemical properties of beef-rice porridge. The pH of beef-rice porridge was decreased as compared to that of the control, while the redness of beef porridge increased according to rice particle size. The viscosity of flour in the beef-rice porridge was the highest among three porridges, at . The protein content of beef-rice porridge was increased 3-fold over that of rice porridges. The total amino acid content of the beef-rice porridge was 3071.2 mg/100 g, and that of rice porridge was 1147.5 mg/100 g. As compared to rice porridge, the maximum amounts of the amino acids Lys and Thr were increased beef-rice porridge. Sensory evaluation results showed that the beef-rice porridge with a particle size half that of rice had the highest scores in color, taste, texture, and overall preference. Based on these results, it is suggested that beef-rice porridge with a particle size half (0.7-2.5 mm) that of rice has optimal quality in terms of both physicochemical and sensory properties.