• Korean Journal of Human Ecology
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• v.23 no.4
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• pp.721-732
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• 2014

The purpose of this study was to investigate the dietary behavior and late-night eating habit of university students in Daejeon. Questionnaires were collected from 432 students and statistically analyzed according to residence type. One thirds of students took meals irregularly and skipped breakfast because of no time. Both Relative self-boarding and dormitory boarding group skipped breakfast more frequently than home group(p<0.01). The carbonated drink was most frequently chosen during late-night eating. The most favorite alcoholic beverage was soju and 54.7% of students drank soju 1~2 times per week near campus. Almost half of them took late-night foods 1~2 times per week at home(51.8%), near campus(25.8%), near home(15.6%), down town(6.9%). The percentage of late-night eating near campus was higher in dormitory boarding group than both home group and relative self-boarding group(p<0.001). Late-night foods were selected based on taste in 1~2 man won and enjoyed with 2~3 friends until 12 pm. The more in relative self-boarding group chose late-night foods based on taste than both home and dormitory boarding group(p<0.05). The main intake method for late-night foods was delivery. The results of this study suggest that nutritional education is required for relative self-boarding group to change dietary behavior and to select proper late-night foods for their health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.855-858
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• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.859-863
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• 2003

The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.288-291
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• 2001

To provide functional properties in fish meat paste, enoki mushroom (Flammulina velutipes) having anticarcinogenic effect and reduction of blood pressure was added at 1, 5, 10, 15, and 20%. The fried fish meat pastes were investigated for color, rheological properties, and sensory evaluation. Increasing the amount of mushroom in the fish meat paste tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). All test samples with 3mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 15% mushroom showed the highest values in strength, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavour and 5% mushroom sample had the best score in overall acceptance. Therefore, this results suggest that enoki mushroom can be applied to fish meat paste for the purpose of high quality and functionality.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.53-59
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• 1991

The purpose of this study is to investigate textural characteristics of egg solution coagulated with steamer and microwave oven, and egg solution diluted various concentration of it with water or milk. Textural Characteristics of the samples were evaluated by the Sensory test and Rheometer. The results obstained were as follow; 1. Rheometer measurement indicated that the thicker is concentration of egg solution, the harder is samples 2. In sensory evaluation on the various concentration of egg solution, the panels on the overall quality showed the most favorite tendency that the sample diluted with 50% of water and the one with 70% of milk in use steamer; the sample diluted with 30% of water and the one with 70% of milk in use microwave oven.

• Journal of Ginseng Research
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• v.13 no.1
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• pp.123-129
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• 1989

In this survey we have studied the opinions of housewives to understand of the preferences of domestic consumers. This survey was conducted using a Questionnaire with 30 questions answered by 1,009 housewives. The following are the main findings. 1. The favorite beverages of housewives were coffee, yulmu tea, ginseng tea and black tea in decreasing order. Over 80% of the housewives recognized ginseng as an excellent and effective food . 2. The over 90% of the housewives had experience in taking ginseng. Their highest expectation of ginseng was its efficacy as a remedy for the hang-over syndrom. 3. The majority of housewives boiled it in water when take ginseng and indicated that ginseng was expensive in general. 4. They knew well about ginseng drink and tea whereas most of the housewives didn't know about ginseng capsules and tablets. 5. The preference for ginseng products differs greatly by the age of the housewife. Therefore, to make ginseng more favorable as a perfect tonic food, new ginseng products must be developed which appeal to the preference of the consumers.

• Food Science and Preservation
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• v.19 no.5
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• pp.619-625
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• 2012

In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.47-52
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• 1991

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and number of kneading in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In sensory evaluation on the various volume of water and unmber of kneading, the most favorite tendency on the overall guality was at the 25% addition water and over 50 times kneading with glutious rice powder. 2. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparison with Instron measurement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.48-52
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• 2008

The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.225-229
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• 2002

The quality characteristics of sulgidduk, a steamed rice cake, with chlorellaa sulgidduk) were evaluated. Chlorella sulgidduk was prepared in the different ratio of chlorella powder (0, 0.2, 0.5 or 1%, w/w) and water content (15 or 20%, w/w). In mechanical texture characteristics, hardness, gumminess and brittleness were higher in 15% water content chlorella sulgidduk and lower in 20% water content chlorella sulgidduk than in the absence of chlorella (the control sulgidduk), wherease 20% water content chlorella sulgidduk and a significantly higher adhesiveness and cohesiveness values (p<0.05) compared with control 24 hours storage at $25^{\circ}C$, the good texture characteristics were maintained in 20% water content chlorella sulgidduk. In sensory evaluation, the most favorite quality characteristics were shown in the sulgidduk with 0.2 and 0.5% chlorella powder.