Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions 냉동조건에 따른 대파의 냉동저장 중 품질변화
김석영 Seok-young Kim , 김희선 Hee-sun Kim , 김진세 Jin-se Kim , 한귀정 Gwi-jung Han
Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions 냉동조건에 따른 대파의 냉동저장 중 품질변화
김석영 Seok-young Kim , 김희선 Hee-sun Kim , 김진세 Jin-se Kim , 한귀정 Gwi-jung Han
DOI:10.9724/kfcs.2016.32.6.665
Abstract
Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -20°C (SAF20) and -40°C (SAF40), and immersed-liquid freezing at -40°C (ILF40); they were then stored at -20°C for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.
Quality Characteristics of Tarts Made with Molecular Press Dehydrated Purple Sweet Potatoes during Storage 분자압축탈수된 자색고구마로 제조한 타르트의 저장 중 품질특성
조만재 Man Jae Cho , 김현정 Hyun Jung Kim
DOI:10.9724/kfcs.2016.32.6.677
Abstract
Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moisture content of tart crust made with molecular press dehydration treated purple sweet potatoes with concentrations of 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent for 45 days was 8.47%, 7.95%, 6.96%, and 6.24% respectively; however, the moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging activity of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). Conclusion: These results indicated that tarts made with molecular press dehydrated purple sweet potatoes had effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.
Analysis of Quality Characteristics of Regional Traditional and Commercial Soybean Pastes (Doenjang) 지역별 전통된장과 개량된장의 품질특성
박선영 Sun-young Park , 김슬기 Seulki Kim , 홍상필 Sang-pil Hong , 임상동 Sang-dong Lim
DOI:10.9724/kfcs.2016.32.6.686
Abstract
Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.
Key Words
bean paste, traditional Deonjang, commercial Deonjang, quality characteristics
Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake 비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과
송가영 Ka-young Song , 오현빈 Hyeonbin O , 장양양 Yangyang Zhang , 정기영 Ki Youeng Jeong , 김영순 Young-soon Kim
Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake 비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과
송가영 Ka-young Song , 오현빈 Hyeonbin O , 장양양 Yangyang Zhang , 정기영 Ki Youeng Jeong , 김영순 Young-soon Kim
DOI:10.9724/kfcs.2016.32.6.696
Abstract
Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder’s elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake’s staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.
Optimization of Manufacturing Wet Noodle Added with Aloe vera Powder 알로에 분말을 첨가한 생면의 제조조건 최적화
장현욱 Hyun-wook Jang , 이보영 Bo-young Lee , 김은숙 Eun-sook Kim , 이영은 Young-eun Lee
DOI:10.9724/kfcs.2016.32.6.704
Abstract
Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder. Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables. Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time. Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.
Study on the Quality Characteristics of Pork By-product on the Different Pretreatment Process 돈육 부산물의 전처리 조건에 따른 품질특성 연구
김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 이혜진 Hye-jin Lee , 이철원 Cheol-won Lee , 김영붕 Young-boong Kim , 전기홍 Ki-hong Jeon , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2016.32.6.716
Abstract
Purpose: This study was conducted to improve the quality characteristics of pork intestine through different pretreatment processes. Methods: We washed pork intestine by both physical (tap water, UV, and sonication) and chemical methods (alcohol, acetic acid, flour and NaCl) as pretreatment process. The physicochemical (pH, color, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS)) and microbial properties of pre-treated pork small intestine were evaluated. Results: The nature of the pretreatment method influenced the pH value of pork small intestine. The acetic acid treatment resulted in the lowest pH value. In physical method, the color value and the number of microorganism were significantly affected by sonication as compared to other treatments. TBARS value of pork small intestine after all the treatments was lower than the control. However, VBN exhibited no significant differences in its value irrespective of the nature of treatment. Appearance and control exhibited lowest value in response to sonication treatment. However, off-flavor and overall acceptability were higher in sonication treatment than other treatments. In chemical method involving NaCl and flour treatments, lightness and redness were lower than other treatments. Lowest VBN and TBARS values were noted in alcohol and acetic acid treatmentsand no growth of E. coli and coliform bacteria was observed. The other treatments resulted in lower values of VBN, TBARS, and microbial counts than the control. Appearance and color value after alcohol, acetic acid, and flour treatment were lower than the control and NaCl treatment. Off-flavor and overall acceptability of by-product after alcohol, flour, and NaCl treatments were higher than the control and acetic acid treatment. Conclusion: Overall, we present NaCl treatment and sonication treatment in the form of a combination pretreatment method as the optimal condition for processing pork intestine.
Key Words
pork by-product, pretreatment, intestine, physical, chemical
Microbiological Quality and Safety Assessment of Salad in Lunchbox's according to the Holding Time and Temperature - Convenience and Franchise Stores - 보관시간과 온도에 따른 판매 도시락의 샐러드 미생물 품질 평가 - 편의점과 프랜차이즈 도시락 전문점 제품 -
Microbiological Quality and Safety Assessment of Salad in Lunchbox's according to the Holding Time and Temperature - Convenience and Franchise Stores - 보관시간과 온도에 따른 판매 도시락의 샐러드 미생물 품질 평가 - 편의점과 프랜차이즈 도시락 전문점 제품 -
Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at 5°C, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at 25°C, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at 5°C in crab meat salad in convenience store. At 25°C, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at 25°C in the franchise store. The lunchbox' salad under cold storage (5°C) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.
Commercialization Strategy Based on Analysis of Domestic Consumers’ Preference and Awareness on South and North Korean Regional Cuisine - Research on Consumers in Seoul and Gyeonggi Province - 남북한 향토음식에 관한 기호도 및 인지도 분석을 통한 향토음식 상품화 전략 - 서울 · 경기지역 소비자를 대상으로 -
Commercialization Strategy Based on Analysis of Domestic Consumers’ Preference and Awareness on South and North Korean Regional Cuisine - Research on Consumers in Seoul and Gyeonggi Province - 남북한 향토음식에 관한 기호도 및 인지도 분석을 통한 향토음식 상품화 전략 - 서울 · 경기지역 소비자를 대상으로 -
백은진 Eun-jin Paik , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2016.32.6.734
Abstract
Purpose: This study investigated the preference and awareness of consumers residing in the capital area with respect to South and North Korean regional cuisine to provide baseline data for developing effective commercialization strategies. Methods: This survey was conducted among adults over the age of 19 years who were residing in Seoul and Gyeonggi province area, and data analysis was performed using SPSS WIN 18.0. Results: Analysis of the survey participants’ preference for South and North Korean regional cuisine showed that Hwanghae province had the highest preference by 4.35±1.72 points, whereas Gangwon province had the lowest preference by 3.75±0.66 points. Factorial analysis on general characteristics of Korean regional cuisine resulted in 2 factors - ‘locality’ and ‘health’. Cluster analysis showed that participants could be sorted into two clusters by their awareness of Korean regional cuisine - ‘the lower cognitive group’ and ‘the higher cognitive group’. Cluster analysis on the tourism commercialization strategy for Korean regional cuisines showed that ‘the higher cognitive group’ had significantly higher awareness regarding the following 3 items: ‘merchandising strategy’, ‘popularization strategy’ and ‘marketing strategy’ (p<0.001). Cluster analysis of the world commercialization strategy showed that ‘the higher cognitive group’ had significantly higher awareness regarding all items of the ‘R&D support strategy’ and ‘Food culture promotion strategy’ categories than the ‘the lower cognitive group’ (p<0.01). Conclusion: Popularization strategies such as value perception based on the well-being concept, and standardization of recipes; merchandising strategies based on storytelling; and food and culture promotional strategies such as Korean cooking classes and food tasting events, were rated as effective commercialization strategies to increase the popularity of Korean regional cuisine.
Key Words
Korean regional cuisine, tourism commercialization, globalization of Korean food
The Effect of Job Characteristics and Job Satisfaction on Organizational Commitment of Hospital Foodservice Employees in Busan Area 부산지역 병원급식 조리종사자의 직무특성 및 직무만족이 조직몰입에 미치는 영향
The Effect of Job Characteristics and Job Satisfaction on Organizational Commitment of Hospital Foodservice Employees in Busan Area 부산지역 병원급식 조리종사자의 직무특성 및 직무만족이 조직몰입에 미치는 영향
김민영 Min-young Kim , 류은순 Eun-soon Lyu
DOI:10.9724/kfcs.2016.32.6.745
Abstract
Purpose: This study was conducted to provide basic data for human resources management of hospital foodservice employees by determining their job characteristics, job satisfaction, and organizational commitment according to recent hospital environment changes. Methods: Our survey was administered to 248 hospital foodservice employees in Busan area from September 1 to September 25, 2014. A total of 158 questionnaires were used for final analysis. Results: The mean score of job characteristics showed significantly difference by work experience (p<0.001), annual salary (p<0.01), and cooking certification (p<0.05). Job satisfaction had significantly difference by the age (p<0.05), annual salary (p<0.001), and turnover intention (p<0.001). Organizational commitment showed significantly (p<0.001) difference by age, work experience, and annual salary. There was positive correlation (p<0.001) between organizational commitment and job characteristics, job satisfaction. Organizational commitment had significantly positive correlation with skill variety (p<0.001), feedback (p<0.01), and task significance (p<0.001) of job characteristics, with work (p<0.001), pay (p<0.001), and co-workers (p<0.001) of job satisfaction. Job characteristics (β=0.249, p<0.001) and job satisfaction (β=0.380, p<0.001) had positive influences on the organizational commitment(p<0.001). In sub factors of job satisfaction, work (β=0.291, p<0.001) and pay (β=0.252, p<0.01) had positive influences on organizational commitment. Conclusion: To develop the organizational commitment, hospital managers need to reinforce responsibility and fulfillment by job enrichment and to consider increasing salaries to get a higher satisfaction from foodservice employees.
Effects of Culinary and Foodservice Major Selection Motive and Work Value on the Major Satisfaction, Career Search Efficacy and Career Exploration Behavior 조리외식 전공만족도, 진로탐색효율 및 진로탐색행동에 미치는 전공선택동기와 직업가치관 효과
Effects of Culinary and Foodservice Major Selection Motive and Work Value on the Major Satisfaction, Career Search Efficacy and Career Exploration Behavior 조리외식 전공만족도, 진로탐색효율 및 진로탐색행동에 미치는 전공선택동기와 직업가치관 효과
김남근 Nam-geun Kim , 김종효 Jong-hyo Kim
DOI:10.9724/kfcs.2016.32.6.754
Abstract
Purpose: This study was investigated the effects of culinary and foodservice major selection motive and work value on the major satisfaction, career search efficacy and career exploration behavior of college students. Methods: Survey comprising total 53 questions including 8 for major selection motive, 8 for work value, 6 for major satisfaction, 20 for career search efficacy, 5 for career exploration was distributed to 400 college students majoring in culinary or foodservice. Frequency analysis, factor analysis, correlation analysis, and multiple regression were conducted using SPSS Statistics (ver. 21.0). Organization of concept and analyses of the relationship between variables based on the advanced study and database is essential. Research model based on the theory and analysis of the extracted data was established; and subsequently, the proof relations between the variables were analysed. Results: The study results indicated that, only intrinsic work values among personal motivation and work values were significant. This is because personal motivation and intrinsic work values are related to subjects' aptitudes, interests, talents, and future professions when students choose their majors. Therefore, interest, abilities, achievement, high understanding, and satisfactory schooling are important factors. Conclusion: This study has newly expanded the research on career search behavior to include psychological factors and cognitive and attitudinal factors. We also determined competitive operations that enhance students' major satisfaction, career search efficiency, and career search behavior.
Key Words
major satisfaction, career search efficacy, career exploration behavior, major selection motive, work value
Adulterated Food Management amongst Food Sellers Near the Schools in Daegu and Gyeongbuk Provinces 대구·경북지역 학교주변 식품판매업자의 불량식품관리
Adulterated Food Management amongst Food Sellers Near the Schools in Daegu and Gyeongbuk Provinces 대구·경북지역 학교주변 식품판매업자의 불량식품관리
김윤화 Yunhwa Kim
DOI:10.9724/kfcs.2016.32.6.762
Abstract
Purpose: Adolescence is a critical period for growth and development; hence, knowledge about good food habits is essential amongst children. This study was conducted to investigate prevalence of awareness among food sellers, which could probably influence children’s health and perceptions on food around schools towards adulterated food management beliefs, competencies, and food safety practices. Methods: Data was collected from 195 dealers around 25 elementary, middle and high schools in Daegu and Gyeongbuk provinces using a self-administered questionnaire in July and August, 2015. The data was analyzed using frequency analysis, one-way analysis of variance, χ2-test, factor analysis, and reliability analysis by SPSS Statistics (ver. 23.0). Results: A total of 121 people (62.1%) reported satisfaction of providing information and education on adulterated food. The perception of hazardous substances was found to be related to food poisoning bacteria and viruses (65.6%), heavy metals (42.1%), environmental hormones (36.4%), residual pesticides (27.2%), and irradiated food (26.7%). The perceived score on hygiene practices for processed food seller was 4.04±0.56/5.00 and for cooked food seller was 4.09±0.45. The capacity of adulterated food management practice of food sellers was significantly correlated with food knowledge on adulteration and public relation capacity, necessity of adulterated food management, and perception of hygiene practices (p<0.01). Similarly, knowledge and public relation capacity were significantly different according to ages (p<0.01). The perception of the necessity of adulterated food management was significantly different according to education levels (p<0.05), and the evaluation of hygiene practices was significantly different according to age (p<0.01). Conclusion: In order to solve the problem of adulterated food, which is one of the four social evils, and to strengthen the capacity of children to solve social problems, various practices like campaign on health promotion, goof food habits, education, and adulterated food management, should be actively promoted not only for children but also for food sellers around the schools.
Effects of Watching ‘Cookbang’ Program on Behavioral Motivations 쿡방프로그램의 시청동기가 시청 후 행동에 미치는 영향
김옥선 Ok-sun Kim
DOI:10.9724/kfcs.2016.32.6.773
Abstract
Purpose: This research was undertaken to study the motivational behavioral effects after watching the ‘Cookbang’. Methods: Between October 23 to November 7, 2015, 420 adults over the age of 20 were surveyed in the Gyeonggi Province and Seoul. The SPSS Statistics (ver. 18.0) was used for analysis of 401 (95.5%) questionnaires, 19 were excluded on the basis of insincerity. Results: Adult male to female ratio was 150 males (37.4%) and 251 females (62.6%). The maximum adults were in their 20s 166 (41.4%). There were 211 single persons (52.6%). Most of the respondents were employees. Highest number of respondents (192) found Korean cooking to be an interesting field. Many adults responded that they watched the 'Cookbang' program once a week. For companionship, majority of the male and female respondents said that they ‘watch alone’ and ‘watch with their children’, respectively. Maximum number of respondents in their 20s-60s said they‘watch alone’. There was a significant difference in gender and age. Conclusion: The watching motivations drawn by factor analysis were ‘information’, ‘entertainment’ and ‘psychology.’ Regression analysis showed that ‘entertainment’ had a big effect on the use of restaurants, the selection of groceries, the desire for gourmet restaurant visit, and the selection of restaurants, whereas ‘information’ had the biggest effect on nutrition and health care.
Food Styling and Table Designs Applying on Various Tofu Menu 다양한 두부 메뉴의 푸드 스타일링과 테이블 디자인 연구
김미자 Mi Ja Kim
DOI:10.9724/kfcs.2016.32.6.782
Abstract
Purpose: This study aims to develop menu for tofu, which will satisfy a variety of needs of people by harmonizing tofu and other ingredients. Methods: In the present study, the standard recipes were made for tofu menu development by improving the existing recipes like Dubu-seon, Dubu-kimchi, Dubu-jeongol, and Sundubu-jjigae (soft tofu stew). Based on newly developed recipes, the nutritional analysis was conducted using the analyzing program of the Korean Nutrition Society (CAN-Pro 4.0). Food styling was devised considering the shape and color of plates, layout, and color harmony. Table design was devised empirically employing tablecloth, napkin, dinnerware, glasses, cutlery, centerpiece, and figures. Results: Food styling of Dubu-seon was devised by improving the visual aspect, using Korean traditional five cardinal colors. It turns out that the improvised version of Dubu-seon (prepared following the new recipe) can satisfy 15.1% of amount of recommended dietary fiber intake per day for both male and female adults. In case of Dubu-kimchi, the dish was developed as a one-dish meal by supplementing protein and improving food styling. Beef was added in a form of a meatballs which is especially preferred by children. However, the amount of salt was reduced due to the strong and spicy taste of kimchi itself, resulting in 32% of daily intake of sodium. Dubu-jeongol was also improvised by reducing protein content, and more vegetables were added. Food styling was also improved. Concerning Sundubu-jjigae, protein was supplemented by addition of mushrooms rather than the existing way of adding shellfish. The sodium content was 133.88 mg, which is merely 10% of daily intake. Conclusion: With the new developments in tofu menus, new food styling, and table design, this study aims to contribute towards the rise in sales in the food service industry in terms of being used as basic and critical data.
Effect of Genetically Modified Food Promotion and Education by Blog 블로그에 의한 유전자변형식품 홍보와 교육 효과
김주현 Juhyeon Kim , 김혜영 Hae Young Kim
DOI:10.9724/kfcs.2016.32.6.791
Abstract
Purpose: The objective of this study was to determine the effects of genetically modified (GM) food promotion and education through the blog. Methods: Education program for consumer-oriented GM foods by the blog was developed and survey was performed by the visitors for totals of twelve weeks. The blog was formed by information (definition, mark etc.) offering style and named as “Correct knowing of genetically modified organisms (GMO).” Event was held to enhance the promotion of the blog from the week 9 to week 12. Results: Visitors of the final week increased 4 times, as compared to those of the starting the event week 9. Most of the 138 consumers (94.5%) did not have prior GMO education experience. The 97 consumers aged 20 years old showed significantly the highest ratios in the experience of blog or website (p<0.01). Comparing before and after the blog education, notification on GM foods and willingness to buy GMO products, the benefit of GMO, willingness to check GMO mark when buying GMO products showed positive change of GM foods (p<0.05). Conclusion: Over 80% answered that the blog helped to understand the GM foods. Thus, we conclude using blog is effective way of GM food promotion and education and continuous efforts are needed to maintain an active blog for the consumer's rights of knowledge about GM foods.
Culinary Characteristics of Hwachae in Korean Cookbooks Published in 1600-1940s 1600년대-1940년대 조리서에 등장한 화채류의 종류 및 조리법 특성
양지혜 Jihye Yang , 송경희 Kyunghee Song , 장윤희 Yunhee Chang , 이영미 Youngmi Lee
DOI:10.9724/kfcs.2016.32.6.800
Abstract
Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600’s to 1940’s. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.
Key Words
Hwachae, cookbook, ingredient, recipe
A Study on Vitamin A and E Content in Commercially Processed Products - Beverage, Cereal, Snack, Other Cocoa, Sugar and Chocolate Processed Products - 시판 가공식품의 비타민 A, E 함량 조사 연구 - 음료수, 시리얼, 과자, 기타코코아 · 당류 · 초콜릿가공품 등을 중심으로 -
정다운 Da-un Jeong , 이헌옥 Heon-ok Lee , 김영경 Young-kyoung Kim , 엄애선 Ae-son Om
A Study on Vitamin A and E Content in Commercially Processed Products - Beverage, Cereal, Snack, Other Cocoa, Sugar and Chocolate Processed Products - 시판 가공식품의 비타민 A, E 함량 조사 연구 - 음료수, 시리얼, 과자, 기타코코아 · 당류 · 초콜릿가공품 등을 중심으로 -
정다운 Da-un Jeong , 이헌옥 Heon-ok Lee , 김영경 Young-kyoung Kim , 엄애선 Ae-son Om
DOI:10.9724/kfcs.2016.32.6.811
Abstract
Purpose: People have long been interested about antioxidant nutrients such as vitamin A and E to stay in healthy states. This present study provides trustworthy nutritional information and evaluates vitamin A and E contents in emphasized food items. Methods: Vitamin A or vitamin E emphasized foods including beverage, cereal, snack, chocolate product, other cocoa products, and sugar products were analyzed. The contents of vitamin A, E in samples were examined by high performance liquid chromatography. Vitamin A and vitamin E contents were compared with the labeled value indicated on the nutrition label. Results: Vitamin A (n=18) value ranged from 90% to 248% and vitamin E (n=20) value ranged between 96-413% of labeled value. Analyzed samples ranged more than 80% of the labeled value, which complied with food labeling rules. Conclusion: Providing accurate information for nutrition label is essential to confirm nutrient contents in foods. It will help to decide the adequate level of nutrient intake. Therefore, the nutrition labeling system should be supervised continuously with regular monitoring analysis.
Key Words
vitamin A, vitamin E, antioxidant vitamin, nutrition labeling
Effects of Gastrodiae rhizoma on the Liver Function and Alcohol Metabolism in Alcohol Treated Rats 천마 추출물이 알코올을 투여한 흰쥐의 간 기능 및 알코올 대사에 미치는 영향
박순자 Soon-ja Park , 강주현 Ju-hyeon Kang , 공현주 Hyun-joo Kong , 황수정 Su-jung Hwang , 장정현 Jung-hyeon Jang , 양경미 Kyung-mi Yang
Effects of Gastrodiae rhizoma on the Liver Function and Alcohol Metabolism in Alcohol Treated Rats 천마 추출물이 알코올을 투여한 흰쥐의 간 기능 및 알코올 대사에 미치는 영향
박순자 Soon-ja Park , 강주현 Ju-hyeon Kang , 공현주 Hyun-joo Kong , 황수정 Su-jung Hwang , 장정현 Jung-hyeon Jang , 양경미 Kyung-mi Yang
DOI:10.9724/kfcs.2016.32.6.818
Abstract
Purpose: This study was conducted to investigate the effect of freeze-dried Gastrodiae rhizoma powder (GR) on the liver function and alcohol metabolism in alcohol treated rats. Methods: The rats were administered various concentrations of GR (100 mg, 200 mg, 300 mg/kg B.W.) for 3 days 1 hour before 50% (v/v) ethanol (3 g/kg B.W.) administration. Two tests focusing on liver function and alcohol metabolism in acute alcohol treatment were carried out. Results: Glutamic oxaloacetic transaminase activity was significantly increased by alcohol treatment, and was decreased by 100 mg GR administration. Acute ethanol treatment led to significant increase in alcohol and acetaldehyde levels of serum and liver. However, 100 mg GR administration led to a significant reduction in increased alcohol level in the serum with decreased alcohol dehydrogenase (ADH) activity and increased acetaldehyde level in liver was significantly reduced by three levels. Conclusion: These results suggest that GR can be effective in enhancing liver function and alcohol metabolism in the alcohol-treated rats. Studies on the appropriate dosage of GR should further be developed to treat alcohol detoxification and stimulate liver function.
