Quality Characteristics of Pound Cake added with Dropwort Powder 미나리분말 첨가 파운드케이크의 품질특성
안상희 Sang Hee An
DOI:10.9724/kfcs.2014.30.3.239
Abstract
This study investigated the physicochemical and sensory characteristics of pound cake prepared with various amounts of dropwort powder. According to the results, the specific gravity of batter prepared with dropwort powder was increased, whereas the pH of batter was decreased significantly with the addition of dropwort powder. Furthermore, the weight of the pound cake prepared by adding 8% dropwort powder had the lowest among all samples. The volume and specific loaf volume of pound cakes prepared by adding dropwort powder were higher than those of the control. The baking loss rate of the control was 5.45% and that of pound cakes prepared by adding dropwort powder was 5.08~7.08%. In addition, the moisture content of pound cakes was found to increase with an increased in the amount of dropwort powder, whereas the pH of pound cakes was found to decrease with an increase in the dropwort powder content. The DPPH radical scavenging activity of the control group was 23.58%, whereas that of pound cakes prepared by adding dropwort powder ranged from 38.77~77.60%. However, the L, a and b values were decreased significantly by the addition of dropwort powder. The hardness, springiness, chewiness and brittleness of pound cakes were decreased significantly by the addition of dropwort powder. Overall, the sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes were conveyed to be higher in 4~6% of substituted sample groups than those of others. Hence, the results of this study suggest that addition of 4~6% dropwort powder is the best substitution ratio for pound cakes.
Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013 어린이와 학부모의 식품첨가물에 대한 인식 및 정보요구도 추이 분석: 2008~2013 식품첨가물 섭취 안전성 평가 연구 결과를 중심으로
김선아 Sun A Kim , 김지선 Ji Sun Kim , 고정미 Joung Mi Ko , 김정원 Jeong Weon Kim
Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013 어린이와 학부모의 식품첨가물에 대한 인식 및 정보요구도 추이 분석: 2008~2013 식품첨가물 섭취 안전성 평가 연구 결과를 중심으로
김선아 Sun A Kim , 김지선 Ji Sun Kim , 고정미 Joung Mi Ko , 김정원 Jeong Weon Kim
DOI:10.9724/kfcs.2014.30.3.249
Abstract
This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children`s perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.
A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods 분쇄방법을 달리한 통곡 찰수수가루를 이용한 수수빵의 제조 및 품질 개선
A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods 분쇄방법을 달리한 통곡 찰수수가루를 이용한 수수빵의 제조 및 품질 개선
류복미 Bog Mi Ryu , 김창순 Chang Soon Kim
DOI:10.9724/kfcs.2014.30.3.262
Abstract
This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten (12%→18%) and shortening (3%→6%), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.
Key Words
sorghum composite flour, milling method, oven spring, bread making
The Effects on the Quality of Tteokbokki tteok by Different Types Cultivars of Rice 쌀의 품종별 특성이 떡볶이 떡의 품질에 미치는 영향
신동선 Dong Sun Shin , 김하윤 Ha Yun Kim , 홍하철 Ha Chul Hong , 오세관 Se Gwan Oh , 유선미 Seon Mi Yoo
The Effects on the Quality of Tteokbokki tteok by Different Types Cultivars of Rice 쌀의 품종별 특성이 떡볶이 떡의 품질에 미치는 영향
신동선 Dong Sun Shin , 김하윤 Ha Yun Kim , 홍하철 Ha Chul Hong , 오세관 Se Gwan Oh , 유선미 Seon Mi Yoo
DOI:10.9724/kfcs.2014.30.3.271
Abstract
The purpose of this study was to investigate Tteokbokki tteok that has properties of five different rice cultivars (Haiami, Samkwang, Goami, Saegyejinmi and, Seolgaeng). The moisture and crude protein contents of rice were 14.13-17.78% and 4.43-7.68%, respectively. The crude lipid and crude ash of rice were 0.45-1.84% and 0.37-0.85%, respectively. The water binding capacity of Goami cultivar was higher than that of other rice flours. Asa the soaking time increased, water absorption was the highest in the Goami cultivar (45.30%). Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami cultivar was the highest; further, the peak viscosities of Samkwang cultivar and Saegyejinmi cultivar were higher than of those of other rice flours. The hardness of the Tteokbokki tteok was the highest the in the Goami cultivar (7,293.08 g); conversely, the Saegyejinmi cultivar had the lowest value (2,502.08 g). In the sensory evaluation of Tteokbokki tteok, the color, texture, and overall acceptability were the highest in the Saegyejinmi cultivar, the appearance was highest in the Samkwang cultivar, and the flavor was the highest in the Seolgaeng cultivar. Lastly, the Goami cultivar yielded the lowest values in the sensory evaluation, except for appearance and color.
Key Words
rice cultivars, quality, tteokbokki tteok
Comparison of the Antibacterial Activity of Domestic Cirsium japonicum Collected from Different Regions 지역별 국내 자생 엉겅퀴 추출물의 항균 활성
장미란 Mi Ran Jang , 박혜진 Hye Jin Park , 홍은영 Eun Yeong Hong , 김건희 Gun Hee Kim
Comparison of the Antibacterial Activity of Domestic Cirsium japonicum Collected from Different Regions 지역별 국내 자생 엉겅퀴 추출물의 항균 활성
장미란 Mi Ran Jang , 박혜진 Hye Jin Park , 홍은영 Eun Yeong Hong , 김건희 Gun Hee Kim
DOI:10.9724/kfcs.2014.30.3.278
Abstract
This study was investigated the antibacterial activities of Cirsium japonicum from extracts five regions(Chungnam, Gyeonggi, Gangwon, Jeju and Jeonnam) extract against six food-borne pathogenes(Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica and Vibrio vulnificus) using the broth dilution and agar diffusion method. At concentrations between 0 and 750μg/mL the extracts showed an antibacterial effect against all tested bacteria. The antibacterial activities of Cirsium japonicum from Jeju and Gangwon are stronger than others. The minimum inhibitory concentration(MIC) values against the six bacteria ranged from 93.75 to 750μg/mL. In time killing assay(cell growth curves), the tested bacteria inactivated upon exposure to the extracts for 24h. At the 24h exposure to the extracts, all bacteria were inhibited to over 70% for growth. In particular, Bacillus subtilis, Salmonella enterica and Vibrio vulnificus conveyed an inhibition of growth to almost complete. It is anticipated that Cirsium japonicum extracts may have greater potential as natural food preservatives.
Quality Characteristics of Sulgidduk with Different Amounts of Dried Tangerine Peel Powder 진피 분말 첨가량을 달리한 설기떡의 품질특성
안기정 Gee Jung Ahn , 이연정 Yeon Jung Lee
DOI:10.9724/kfcs.2014.30.3.284
Abstract
The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added with different amounts of 4 types of tangerine peel powder; 0% (TP-0 group), 1% (TP-1 group), 2% (TP-2 group), 3% (TP-3 group), and 4% (TP-4 group). As a result of analysis the texture of Sulgidduk tangerine peel powder, its hardness, springiness, cohesiveness and gumminess increased, whereas adhesiveness, chewiness did not have significant differences. The moisture content of Sulgidduk with tangerine peel powder ranged from 37% to 39%. The L-value of the color decreased with an increase in tangerine peel powder; however, the a-value and b-value of the color increased with an increase in tangerine peel powder. According to the sensory evaluation, TP3 had the highest values in color and moistness. Based on the results, it is considered that the most desirable ratio is tangerine peel powder TP3. Thus, the importance of the overall scores for taste and CP3 deems the results of treatment, which were highly appreciated. CP3 treatment and the overall acceptability chewy sweet in taste and was rated significantly higher. Hence, the results of the study support the benefits of tangerine peel powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of a further increase in Sulgidduk with tangerine peel powder, without causing an adverse quality effect, remains for future study.
Use of Social Commerce Restaurant Products by College Students According to Demographic Characteristics and Eating Out Behavior 인구통계학적 특성 및 외식행동에 따른 대학생의 소셜커머스 외식상품 이용 현황
Use of Social Commerce Restaurant Products by College Students According to Demographic Characteristics and Eating Out Behavior 인구통계학적 특성 및 외식행동에 따른 대학생의 소셜커머스 외식상품 이용 현황
조미나 Mi Na Jo , 허지환 Ji Hwan Heo
DOI:10.9724/kfcs.2014.30.3.291
Abstract
The purpose of this study was to examine the use of social commerce restaurant products by college students according to demographic characteristics and eating out behavior. The questionnaire for the survey was distributed to 450 college students, who have experiences of purchasing a restaurant product on social commerce, with 286 responses used for analysis. From the result, college students frequently use smart phones and SNS for making such purchases. While the awareness of social commerce was high, they sometimes visited the websites and purchased products. The awareness and purchase experience of Coupang and Ticket Monster turned out to be the highest. The most frequently purchased product was restaurant discount coupons, followed by fashion/accessories, movie or concert tickets, food products, and beauty shop discount coupons. The discount rate was mostly 30 to 40% on average. The most significantly considered matter in purchasing products and services was product quality, followed by discount rate and consumer review. The respondents ate out at least 3 to 5 times a week, spent 100,000≤200,000 won, and were generally satisfied with the restaurant products from social commerce sites. The main satisfaction reason was price, whereas the dissatisfaction reason was false and puffy advertising. Service quality improvement and variety of category were the most necessary factors for improvement. Among the demographic characteristics, there was a difference in purchase expenditure of social commerce restaurant products, as well as purpose, companion, time used and word-of-mouth experience according to gender. According to grade, there was a difference in purchase expenditure, companion, area of use and impulsive purchase. Among the eating out behavior, there was a difference in purpose, companion and word-of-mouth experience according to the eating out frequency. Meanwhile, there was a difference in purchase expenditure, companion, time used, word-of-mouth experience and tool according to the eating out cost.
Key Words
social commerce, restaurant product, college student, demographic characteristic, eating out behavior
Quality Characteristics of Baguette using Fermented Rice Bran Sourdough 발효미강 Sourdough를 이용한 바게트 빵의 품질특성
황금희 Gum Hee Hwang , 윤해라 Hai Ra Yun , 정희남 Hee Nam Jung , 최옥자 Ok Ja Choi
Quality Characteristics of Baguette using Fermented Rice Bran Sourdough 발효미강 Sourdough를 이용한 바게트 빵의 품질특성
황금희 Gum Hee Hwang , 윤해라 Hai Ra Yun , 정희남 Hee Nam Jung , 최옥자 Ok Ja Choi
DOI:10.9724/kfcs.2014.30.3.307
Abstract
This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.
Key Words
baguette, ferment, rice bran, sourdough
The Effect of Superheated Steam Cooking Condition on Physico-Chemical and Sensory Characteristics of Chicken Breast Fillets 과열증기 처리조건에 따른 닭 가슴살의 물리,화학적 및 관능 특성
The Effect of Superheated Steam Cooking Condition on Physico-Chemical and Sensory Characteristics of Chicken Breast Fillets 과열증기 처리조건에 따른 닭 가슴살의 물리,화학적 및 관능 특성
오지혜 Ji Hye Oh , 윤선 Sun Yoon , 최윤 Yoon Choi
DOI:10.9724/kfcs.2014.30.3.317
Abstract
This study attempted to investigate the optimum cooking conditions of chicken breast fillets employing the superheated steam (SHS). The effects of SHS cooking conditions on the physico-chemical and sensory properties of chicken breast fillets were studied. Chicken breast fillets for SHS cooking were treated in six different combinations of steam temperature (330°C or 350°C) and cooking time (6, 8 and 10 min). As a result, when the chicken breast fillets were cooked for 8min at 330°C and 6 min at 350°C steam, the internal temperature of the chicken breast fillets reached 75~76°C. At that cooking condition, the chicken breast fillets demonstrated lower cooking loss, higher moisture content, lower hardness and fracturability, and higher springiness; further, they had more acceptable sensory properties compared to the other SHS conditions and conventional electric oven cooking (control). These results suggest that the application of SHS technology to chicken breast fillet products can reduce the cooking time and cooking loss; moreover, it can produce highly preferred chicken products compared to conventional electric oven cooking.
Key Words
superheated steam, chicken breast fillet, physico-chemical characteristics, sensory properties
Understanding and Importance-Performance Analysis of Food Allergen Labeling System 알레르기 유발식품 표시의 이해도와 중요도-수행도 분석 -서울,경기지역의 식품업체 종사자를 대상으로-
곽동경 Tong Kyung Kwak , 정명섭 Myung Sub Chung , 박시은 Si Eun Park , 백진경 Jin Kyoung Paik , 홍완수 Wan Soo Hong
Understanding and Importance-Performance Analysis of Food Allergen Labeling System 알레르기 유발식품 표시의 이해도와 중요도-수행도 분석 -서울,경기지역의 식품업체 종사자를 대상으로-
곽동경 Tong Kyung Kwak , 정명섭 Myung Sub Chung , 박시은 Si Eun Park , 백진경 Jin Kyoung Paik , 홍완수 Wan Soo Hong
DOI:10.9724/kfcs.2014.30.3.325
Abstract
The purpose of this research is to investigate and analyze food allergy labelling for the arrangement of improvement plans. Survey was done as a quantitative research targeting food industry employees with 399 random workers in Seoul and Gyonggi area. The data was analyzed using SPSS windows (ver. 12.0) for frequency analysis, t-test and factor analysis. The importance and performance of the food allergen labelling were divided by 15 items. Only 43.1% of the workers understood the operation allergic food labels. The first improvement on allergic food labels was “using boldface for food allergen labes”. The importance of all of these factors was significantly higher than performance. The selection attributes with relatively low the performance but high importance(2 quadrant) were“consumer education for allergic food labels” and “training of professional counselors on food allergy”. Therefore, the factors to be improved through the IPA were consumer education and training of professional counselors. With this research and extended efforts for revision of laws, reliability of food industry and accuracy of food labelling would improve, thereby boosting the productive·commercial activities in labelling code.
Key Words
food allergy, food allergens, food allergen label
Quality Characteristics of Muffins Added with Ginseng Leaf 인삼 잎(Ginseng leaf)을 첨가한 머핀의 품질 특성
천세영 Se Young Cheon , 김경희 Kyoung Hee Kim , 육홍선 Hong Sun Yook
Quality Characteristics of Muffins Added with Ginseng Leaf 인삼 잎(Ginseng leaf)을 첨가한 머핀의 품질 특성
천세영 Se Young Cheon , 김경희 Kyoung Hee Kim , 육홍선 Hong Sun Yook
DOI:10.9724/kfcs.2014.30.3.333
Abstract
The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.
Key Words
Ginseng leaf powder, concentration, DPPH radical scavenging, Hunter`s color value
Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars 품종이 다른 나물콩으로 재배한 콩나물의 품질 특성
손희경 Hee Kyeoung Shon , 김용호 Yong Ho Kim , 이경애 Kyong Ae Lee
Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars 품종이 다른 나물콩으로 재배한 콩나물의 품질 특성
손희경 Hee Kyeoung Shon , 김용호 Yong Ho Kim , 이경애 Kyong Ae Lee
DOI:10.9724/kfcs.2014.30.3.340
Abstract
The physicochemical and sensory properties of bean sprouts with different namulkong cultivars were examined. The five namulkong cultivars included were as follows: Nokchaekong, Dawonkong, Seonamkong, Orialtae, and Pungsannamulkong with light green, black, yellow, dark green, and yellow seed coats, respectively. The bean sprouts were cultivated in a lab and were used for analyses. The instrumental textural hardness and lipoxygenase activity of the heads were higher than those of the stems in both fresh and boiled bean sprouts. The 3 minutes of boiling caused a decrease in the hardness and lipoxygenase activity of the heads and the stems. The chlorophyll a and b contents in the heads were higher than those in the stems, and they decreased with boiling. The fresh bean sprouts with Dawonkong, Seonamkong and Pungsannamulkong showed higher acceptability than those with Nokchaekong and Orialtae. The higher acceptability was observed in the boiled and flavored bean sprouts with Seonamkong and Pungsannamulkong.
Effect of Astringency Removal Conditions on the Quality of Daebong Persimmon 탈삽조건에 따른 대봉감의 품질 변화
노준희 Jun Hee No , 김지명 Jim Young Kim , 장재인 Chen Zhang , 김현진 Hyun Jin Kim , 신말식 Mal Shick Shin
DOI:10.9724/kfcs.2014.30.3.351
Abstract
The application of persimmon for making new products was investigated by analyzing the degree of astringency removal, softness of fruit, and sensory properties of Daebong persimmons (Diospyros kaki L) treated with three different astringency removal methods of steeping in water, steeping in 1% salt solution, and vacuum packing at 40°C. The weight of persimmon fruit increased with increasing steeping time, but decreased with increasing vacuum packing time. The fruit steeped in 40°C salt solution (1%, w/w) was not detected with soluble tannin and not developed color with ferric chloride after steeping for 9 h. A total of 12 h of steeping time was required for removing soluble tannin using other methods. The lightness (L) in color and hardness in texture decreased when storage time increased, regardless of astringency removal methods. In overall, the preference was shown with the highest score in persimmon steeped in salt solution for 9 h and 12 h that were vacuum packed at 40°C. In conclusion, the astringency removal condition of Daebong persimmon was good after being steeped on 1% salt solution for 9 h at 40°C.
Key Words
daebong persimmon, removal of astringency, salt solution hardness, soluble tannin
The Influence of Importance Factors Affecting Ethnic Food Restaurant Selection upon Overall Satisfaction 에스닉 푸드 레스토랑 선택속성의 중요도가 전반적 만족도에 미치는 영향
김은희 Eun Hee Kim , 김지현 Ji Hyun Kim , 홍완수 Wan Soo Hong
The Influence of Importance Factors Affecting Ethnic Food Restaurant Selection upon Overall Satisfaction 에스닉 푸드 레스토랑 선택속성의 중요도가 전반적 만족도에 미치는 영향
김은희 Eun Hee Kim , 김지현 Ji Hyun Kim , 홍완수 Wan Soo Hong
DOI:10.9724/kfcs.2014.30.3.360
Abstract
This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 “Quality”, Factor 2 “Service”, Factor 3 “Physical environment”, Factor 4 “Uniqueness”, Factor 5 “Health”. Also, “Quality”, “Physical environment”, “Uniqueness” factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were “Sanitation that comfort hospitality” “Level of service” and “Price”. These results suggest that when customers select Ethnic food restaurant, they consider “food price” and “food quality”. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer`s expectations.
