• 한국식생활문화학회지
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• 제34권6호
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• pp.793-800
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• 2019

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

• 한국식생활문화학회지
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• 제30권3호
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• pp.362-369
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• 2015

This study compared the nutritional composition and antioxidative activities of different parts (aerial part and root) of Taraxacum coreanum and Taraxacum officinale. To identify the nutrient composition of different parts of Daedelion species, nutrient contents were analyzed. Crude ash, protein, and fat contents of T. coreanum and T. officinale were higher in the aerial part compared to the root. There was no significant difference in crude ash, protein, or carbohydrate content of the aerial part depending on the Daedelion species. Aerial part contents of vitamin A, E, and C were significantly higher in T. coreanum than T. officinale. The K content of the aerial part of T. coreanum and T. officinale was highest, although there was no significant difference among Daedelion species. Contents of oxalic acid, citric acid, and acetic acid in the aerial part of T. coreanum were highest. Contents of total polyphenols, total flavonoids, and DPPH radical scavenging activity of the aerial part were significantly higher in T. coreanum than T. officinale. In conclusion, the aerial part of T. coreanum and T. officinale could be used as antioxidative functional food sources.

• 한국식생활문화학회지
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• 제18권4호
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• 한국식생활문화학회지
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• 제4권2호
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• pp.173-176
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• 1989

This study was carried out to comparison of the contents of general and mineral components between the original sample and water extract in each part of omija. The content of Carbohydrate was highest in endocarps, and that the crude protein and crude lipid in seeds. The contents of K and Mn in the fruits, endocarps, and seeds were all higher than those of the other cations. The content of K and Zn in endocarps were three to four times as much as those of seeds. and the content of Na, Ca, and Cu in endocarps were 1.5 to 1.75 times of seeds. Mineral contents by water extract in each part were ordered as K, Mg, Ca, and Fe. As the percentage of each ion in water extract on the basis of original sample, Fe was the highest ratio of behavior, and Mn was lowest.

• 한국식생활문화학회지
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• 제11권4호
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• pp.517-525
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• 1996

The purpose of this study was to evaluate the important changes and the trends in Korean newspaper articles related to 1) food habits and food consumption patterns 2) nutrition, health and diseases 3) food safety and policy. The method used in this study was content analysis of the articles pressed in Donga ilbo and Choseun ilbo from January 1960 to June 1996. Among the total 1814 articles, those on nutrition, health and disease were 922 (50.8%), food safety and policy were 490 (27%) and food habits and consumption patterns were 402 (22.2%). The articles related to food habits and consumption patterns dealt with four contents, food habits reformation, changes in food consumption patterns, nutritional status and food habits. The frequencies of food habits content were highest (51.1%) and especially increased in 1980's and 1990's as the concerns on health and pursuit of convenience were increased. Most of contents related to food habits were health and longevity diet (44%) and eating out (27.5%). The percentile of food habits reformation, the changes in food consumption patterns and nutritional status were 20.1%, 18.4% and 10.0%, respectively. The contents of food habits reformation were most interested in 1960's when food shortage and poverty prevailed. Nowadays, the major subjects of food habits reformation were changed to the problem of wastage and the use of our agricultural foods. The frequencies of change in food consumption patterns were gradually increased from 1960's (7 item) to June 1996 (34 items). And the most of contents related to nutritional status were focused on suffering from food shortage especially in 1960's.

• 한국식생활문화학회지
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• 제38권5호
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• pp.356-364
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• 2023

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

• 한국식생활문화학회지
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• 제5권2호
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• pp.229-233
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• 1990

Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.

• 한국식생활문화학회지
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• 제26권6호
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• pp.698-708
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• 2011

The purpose of this study was to analyze methods and contents of global Korean food marketing. In-depth interviews were conducted from July to October in 2010 using a qualitative research approach. Government agencies and restaurant companies emphasized well-being and healthy aspects as a Korean food identity. Regarding the marketing contents, government agencies commonly included standard loanword orthography and recipes. On the other hand, restaurant companies contained their own contents differentiated from other brands. Government agencies used CF, video, book and newspaper as communication channels but restaurant companies did not have systematic communication channels. Government agencies attempted to use holding, supporting and participating expositions as communication methods, whereas restaurant companies mainly used sales promotion and point-of-purchase as communication methods.

• 한국콘텐츠학회논문지
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• 제12권2호
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• pp.453-460
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• 2012

최근 해외여행에서도 음식 체험이 주가 되는 관광인 '푸드 투어리즘'이 크게 각광받고 있다. 한편 스마트폰 가입자가 기하급수적으로 늘어나면서 푸드 투어리즘을 즐기려는 해외여행자들에게 여행지의 음식문화에 대한 신뢰성 있는 정보를 제공해줄 수 있는 스마트폰 애플리케이션의 필요성도 대두되었다. 본 연구는 해외의 음식문화에 대한 정보를 제공하는 스마트폰 애플리케이션의 제작 과정을 통하여 요리와 음식문화가 어떻게 상업성이 있는 콘텐츠로 가공, 개발될 수 있는지 모델을 제시하고자 하였다. 특히 본 연구에서 구축한 콘텐츠는 해외 10개국에 현재 거주하거나 장기 거주한 경험이 있는 다수의 음식 전문가들이 언어, 문화, 식품과 음식에 대한 지식을 공유하는 집단지성 체계를 통해 다양한 지역, 풍성한 아이템, 정보의 깊이와 정확성이라는 양적, 질적 수준을 모두 충족시키는 정보로 유저들의 호응을 끌어냈다는 점에서 앞으로 개발될 애플리케이션용 문화 콘텐츠의 제작 모델 역할을 할 것으로 기대된다.

• 대한영양사협회학술지
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• 제12권2호
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• pp.127-145
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• 2006

The purpose of this study is to develop an educational program for Korean traditional food culture, which is consisted of diverse activity factors and educational contents of the elementary students, and to transfer Korean traditional food culture to the next generation effectively. We have developed the program on the basis of FIB(Fun Integrated Behavior) approach derived from the activity-based education theory. This program is consisted of 32 subjects related with Korean traditional food culture, which is planned to perform in special activity classes for 2 semesters. An instruction guidebook for teachers and a workbook for students have been also developed. The traditional food culture educational program which is developed in this study could be used as a practical educational tool in 'dietary life and culture class' or 'special activity class' which is recently being introduced as the nutrition education curriculum in the elementary school. Furthermore, we expect this program to be able to contribute to transferring Korean traditional food culture to the next generation and reinforcing the elementary schoolers' diet behavior through inspiring them with a realization of the superiority of Korean traditional food culture.