• 동아시아식생활학회지
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• 제19권4호
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• pp.650-657
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• 2009

This study was designed to determine the effects of meat country-of-origin on the perceived quality, perceived risk, perceived value, and purchase intension of restaurant menu items. A total of 237 university students in Seoul were used in the final statistical analyses, which included factor analysis, ANOVA and Duncan's test. The results were as follows: First, in the case of perceived quality, the participants gave higher evaluations of restaurant menu items better when the origin of the foodstuff was Korea. Second, the effects of origin on perceived value were not statistically significant. Third, the effect of origin on the purchase intension of fried chicken was statistically significant, but the effects of origin on the purchase intension of boned rib and fillet were not statistically significant. Lastly, the limitations of this study and suggestions for further research are presented.

• 동아시아식생활학회지
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• 제26권4호
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Journal of Nutrition and Health
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• 제12권2호
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• pp.37-44
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• 1979

Korea has produced large quantities of Panax Ginseng roots which have a stimulating effect on the metabolisma of protein, lipid and nucleic acids in the body. Authors believe that the lear and trunk of Panax Ginseng might have some components possessing a similar activity to Panax Ginseng root although the quantity and quality of the functional components may be somewhat different. Therefore, this study was designed to observe the nutritional effects of diet supplemented with the leaves or trunks of Panax Ginseng. Weanling(body weight; $82{\pm}3g$) male albino rats were subjected to six different dietary groups as followings; A groups; dietary groups which were treated with steam for 30 min at $115^{\circ}C}$. B Groups; dietary groups which were not treated with steam. A-C (or B-C) dietary group; Control for A groups(or B groups) containing 99% wheat flour. A-1 (or B-1) dietary group; dietary group supplemented with 2% leaf of Panax Ginseng, which replaced 2% wheat flour of control diet. A-2 (or B-2) dietary group; dietary group supplemented with 2% trunk of Panax Ginseng, which replaced 2% wheat flour or control diet. Each group of rats was maintained with the corresponding diet for 40 days. And then they were sacrificed. The growth rate, protein efficiency ratio, and the contents of lipid and cholesterol in organs were determined. The results obtained are summarized as follows;1) The gained body weights of dietary group supplemented with 2% leaf(A-1 and B-1) or 2% trunk(A-2 and B-2) of panax Ginseng were more increased in comparison to the corresponding control group(A-C and B-C). 2) The gained body weight of each group in A-group(A-C, A-I and A-2) was higher than that or each corresponding dietary group in B-group(B-C, B-1 and B-2). 3) The protein efficiency ratios of A-1 and A-2 dietary group, and B-1 and B-2 dietary group were more improved in comparison to the corresponding control group(A-C and B­C). 4) The lipid contents in the liver of A-1 and B-1 dietary groups were lower than in that of A-C and. B-C dietary group, respectively. According to the above results, it could be suggested that the nutritional value of the wheat flour can be improved by supplement of 2% leaf or 2% trunk of Panax Ginseng.

• 동아시아식생활학회지
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• 제17권4호
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• pp.580-588
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• 2007

The purpose of this study was to measure the effects of the perceived sacrifice, service quality, value and satisfaction on the intention to revisit restaurants. A total of 273 questionnaires were completed. The equation model was used to measure the causal effects. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The modified model yielded a significantly better fit to the data than the service quality model, and accounted for a greater share of the variance in intention to revisit than the service quality model. The effects of value and service quality on intention to revisit were statistically significant in both the service quality model and modified model. The effects of perceived sacrifice and service quality on value were statistically significant in the service quality model and modified model. As expected, service quality had a significant effect on satisfaction in the modified model. Satisfaction had a significant effect on intention to revisit in the modified model. Satisfaction also had a significant effect on service quality in the service quality model. Moreover, service quality had an indirect influence on intention to revisit through value and satisfaction in the modified model. Service quality had an indirect influence on the intention to revisit through value in the service quality model. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable intention to revisit, and decrease unfavorable intention to revisit.

• 동아시아식생활학회지
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• 제20권1호
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• Fisheries and Aquatic Sciences
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• 제8권4호
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• pp.235-242
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• 2005

Baker's yeast, Saccharomyces cerevisiae, has been widely used as a food organism for rotifers used in the larval production of marine fish. However, the nutritional value of the yeast is relatively poor compared with that of the marine alga Chlorella. We examined the nutritional value of another yeast, Candida utilis, and whether its food value could be increased through manipulation such as a cell wall treatment. Candida utilis and S. cerevisiae and their manipulated varieties were assessed with regard to the growth and nutrition of the rotifer Brachianus plicatilis. Larvae of the flounder Paralichthys alivaceus were cultured with rotifers fed on the yeast species, and the dietary value of the rotifers for the larvae was examined. Rotifers that were fed C. utilis grew faster than those provided with S. cerevisiae. Rotifers grew slightly faster on manipulated yeast than on non-manipulated yeast varieties. Of the two yeast species, C. utilis had better dietary value for rotifers. Flounder larvae cultured with rotifers that had fed on C. utilis displayed better growth and survival ($\%$) than did those cultured with rotifers that had fed on S. cerevisiae. Although the manipulated variety of C. utilis was better than the non-manipulated variety in terms of rotifer growth, the flounder larvae survived ($\%$) and grew better when they were fed rotifers that had eaten non-manipulated C. utilis. However, the nutritional value of this yeast species was still lower than that of Chlorella.

• Asian-Australasian Journal of Animal Sciences
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• 제29권10호
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• pp.1470-1476
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• 2016

Octacosanol, which has prominent physiological activities and functions, has been recognized as a potential growth promoter in animals. A total of 392 1-d-old male Arbor Acres broiler chicks with similar body weight were randomly distributed into four dietary groups of seven replicates with 14 birds each supplemented with 0, 12, 24, or 36 mg octacosanol (extracted from rice bran, purity >92%)/kg feed. The feeding trial lasted for six weeks and was divided into the starter (day 1 to 21) and the grower (day 22 to 42) phases. The results showed that the feed conversion ratio (FCR) was significantly improved in broilers fed a diet containing 24 mg/kg octacosanol compared with those fed the control diet in the overall phase (day 1 to 42, p = 0.042). The average daily gain and FCR both showed linear effects in response to dietary supplementation of octacosanol during the overall phase (p = 0.031 and 0.018, respectively). Broilers fed with 24 or 36 mg/kg octacosanol diet showed a higher eviscerated yield, which increased by 5.88% and 4.26% respectively, than those fed the control diet (p = 0.030). The breast muscle yield of broilers fed with 24 mg/kg octacosanol diet increased significantly by 12.15% compared with those fed the control diet (p = 0.047). Eviscerated and breast muscle yield increased linearly with the increase in dietary octacosanol supplementation (p = 0.013 and 0.021, respectively). Broilers fed with 24 or 36 mg/kg octacosanol diet had a greater (p = 0.021) $pH_{45min}$ value in the breast muscle, which was maintained linearly in response to dietary octacosanol supplementation (p = 0.003). There was a significant decrease (p = 0.007) in drip loss value between the octacosanol-added and the control groups. The drip loss showed linear (p = 0.004) and quadratic (p = 0.041) responses with dietary supplementation of octacosanol. These studies indicate that octacosanol is a potentially effective and safe feed additive which may improve feed efficiency and meat quality, and increase eviscerated and breast muscle yield, in broiler chicks. Dietary supplementation of octacosanol at 24 mg/kg diet is regarded as the recommended dosage in the broilers' diet.

• Journal of Nutrition and Health
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• 제31권3호
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• pp.253-262
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• 1998

This study was performed to investigated the effect of dietary fat sources on renal senescence in aged rats. Seventeen month old male Sprague-Dawley rats were divided into 3 groups according to urinary protein excretion. Four month old rats were used as a control group. The rats were fed one of three different experimental diets ; 20% beef tallow, 20% corn oil 20% fish oil diet. They were fed experimental diets ad libitum for 16 weeks . The results are summarized as follows. Serum lipid concentrations were higher in aged rats than in control rats, with the beef tallow group showing the highest level, followed by the corn oil and fish oil groups. Old rats showed higher HDL and lower LDL levels than the control groups. Age and dietary fat had no effect on VLDL. GFR for the both age groups were increased with experimental period with the beef tallow group showing the highest value. Urinary protein excretion was also increased with experimental period in both age groups. There was a large increase in urinary protein in old rats that were fed beef tallow and corn oil, but not in old rats fed fish oil. On the contrary , the effect of dietary fat on urinary protein was not found in control groups. There was individual susceptibility in the effect of dietary fat on urinary protein. Old rats fed beef tallow with high initial urinary protein showed highest increase, but , the change was not significant in rats with a low initial value . It was also found that the increase was kept low in rats of the fish oil group with high initial urinary protein. The corn oil group showed in between values. There were no differences in urine and renal tissue concentrations of TXB2 . Aged rats showed a tendency of having higher urinary PGE2 excretion and lower renal cortex content. Since higher PGE2 excretion was reported to be associated with decreased renal function, this might suggest that the aged rats show renal function reduction. Light microscopic examination showed that glomerular segmental sclerosis, mesangial matrix expansion and tubular atrophy were more frequently present in aged rats, and that these changes were more significant in the beef tallow group, followed by corn oil and fish oil groups. The percentage of urinary protein excretion was increased in aged rats in association with increased glomerular sclerosis and mesangial matrix . This change could be partly due to a change in eicosanoids metabolism . Therefore, modification of dietary fat could affect the eicosanoids metabolism in kidney and renal senescence.

• 한국식품영양학회지
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• 제2권2호
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• pp.40-64
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• 1989

For the study of the effect of dietary phospholipid (PL) on the lipid components of serum and organ tissues in Sprague-Dawley rats, 56 Male-rats were divided into 8 groups, which was composed of 7. One group was fed with basal diet (normal group). And other experimental groups were fed ad libitum with the mixture of carbohydrate. casein salt mixture : vitamin mixture(60:18:4:1) and at the same time fed administratively with 1 gram of phospholipid-free soybean oil, corn oil and sesame oil, and phospholipid-containing soybean oil, corn oil and sesame oil respectively After 60 days the rats were fasted for 12 hours and then decapitated to collect blood and separate organ tissues . The lipid and protein components of serum and organ tissues were analyzed. The results of this study are summarized as follows The supplementation of dietary phospholipid decreases the food efficiency ratio and the growth rate of experimental rats, it increases the level of serum phospholipid and cholesterol ester, but decreases the value of total-cholesterol (T-chol.)/PL ; it decreases the value of albumin/globulin (hyG ratio) of serum protein and it increases the level of phosphatidyl ethanolamine(PE) in serum and organ tissues. And the correlation coefficients among the contents of T-chol., of HDL-chol. and of phospholipid in serum and liver are negative in general. Therefore 1 think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

• Journal of Nutrition and Health
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• 제34권5호
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• pp.568-579
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• 2001

This study was conducted to identify the characteristics of Korean diet in the view of food and food group intakes. The study subjects consisted of preschool children(PC), elementary school children(EC), high school students(HS), college students(CS), and adults over 30 years old living Seoul and the surrounding areas. The subjects over 30 years old were classified to 30-49 years, 50-69 years, and over 70 years. A dietary survey was conducted using 24-hour recall method and data were collected from 2392 subjects. Rice was a major contributor to many nutrients intake because of the amount of consumption. Vegetable oil made great contribution to fat intakes and eggs, squid, and anchovy supplied much cholesterol compared to other foods in all the age groups. Milk was major contributor of fat and cholesterol as well as calcium in younger age group, and seasoning gave much contribution to iron intakes. Mean dietary variety score(DVS) was 32 for EC group and 17 for subjects over 70 years, and tended to decrease along the increasing age. EC group consumed most variable number of foods of all groups but they consumed many junk foods, therefore the MAR value was low despite their high DVS value. Mean dietary diversity score(DDS) of each age group from PC group to subjects over 70 years was 4.34, 4.28, 3.79, 3.89, 3.76, 3.56, and 3.25, respectively. Food group, which was consumed below the minimum amount, was mainly fruits in all the age groups, and many subjects in HS group and over 30 years consumed dairy products below the minimum amount. From these results, age specific nutritional problems were found. PC group and subjects over 50 years seemed to need more diverse food intake than now, EC group did nutrient dense food, and HS group and subjects over 30 years did dairy products. Also, subjects took various nutrients from rice and seasoning contributed to some nutrients intakes. (Korean J Nutrition 34(5) : 568∼579, 2001)