• Title/Summary/Keyword: food product

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A Study on the Effect of Local Food Product Attributes on Satisfaction and Purchase Intention

  • Gi-Pyoung, KIM;Chang-kwon, YOO
    • The Korean Journal of Food & Health Convergence
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    • v.9 no.2
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    • pp.7-18
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    • 2023
  • Through these research results, I would like to present some implications for promoting and revitalizing local food sales in Daejeon and establishing a local food system. First, in terms of local food direct stores, when establishing a local food store, location conditions should be considered. If the location cannot be changed, the quality of agricultural products should be improved to improve consumer satisfaction and purchase intention so that consumers can directly feel the value of the product. Second, efforts at the local government level are needed to improve the stability of local food. There are still many consumers who are not properly aware of local food. It is necessary to improve consumers' interest in the value of local food by providing education including social and environmental information on the production and distribution process of local food. Third, policy efforts on local food are needed. It is necessary to introduce and reorganize the local food certification system to emphasize the stability of local food to consumers and form trust. Finally, for the continuous development of local food, research on the satisfaction and purchase intention of local food consumers must be continuously conducted.

The Inhibitory Activity of Polygonum Multiflorum Thunberg and its Effect on Postprandial Hyperglycemia in Streptozotocin-induced Diabetic Rats

  • Kang Min-Jung;Kim Jung-In;Joo Hee-Jeong;Seo Tae-Jin;Kim Hyun-Ah;Han Jung-Hee
    • Nutritional Sciences
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    • v.8 no.4
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    • pp.226-230
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    • 2005
  • To keep blood glucose levels as close to normal as possible is the major goal of diabetes mellitus treatment $\alpha$-Glucosidase is the enzyme that digests die1my carbohydrate and inhibition of this enzyme may suppress postprandial hyperglycemia. The methanol extract of Polygonum multiflorum Thunberg was tested for inhibitoty activity against $\alpha$-glucosidase in vitro and in vivo. Polygonum multiflorum Thunberg extract inhibited yeast $\alpha$-glucosidase activity in a concentration-dependent manner. Polygonum multiflorum Thunberg showed an $IC_{50}$ value of 0.48 mg/mL. The ability of Polygonum multiflorum Thunberg extract to lower postprandial glucose was studied in streptozotocin-induced diabetic rats. A starch solution (1 g/kg) with and without the methanol extract of Polygonum multiflorum Thunberg extract (500 mg/kg) was administered to diabetic rats by gastric intubation after an overnight fast A single oral dose of Polygonum multiflorum Thunberg extract significantly inhibited increases in blood glucose levels at 60 and 90 min (p<0.05) and significantly decreased incremental response areas under the glycemic response curve (p<0.05). These results suggest that Polygonum multiflorum Thunberg may have an antihyperglycemic effect by inhibiting $\alpha$-glucosidase activity in the animal model of diabetes mellitus.

Study of New Product Development Strategy and Its Outcome Analysis for Domestic Restaurant Business (국내 외식업체의 신상품 개발 전략 및 성과 분석에 관한 연구)

  • Lim, Bae-Kyun;Kim, Yoon-Tai
    • Culinary science and hospitality research
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    • v.11 no.3 s.26
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    • pp.18-39
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    • 2005
  • There are various factors to determine success and failure of new product development. Among them one of the most important factors for success will be strategic management of development process for a new product. First the development process for a new product in domestic restaurant business is improvement of existing product quality or extension of a product line. Second, the study found that there is a strong relationship between the development strategy.for a new product and its outcome. The more focused a product becomes in cost efficiency and customer relations, the better reflected the financial and non financial outcome can be in analysis. Third, financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Fourth, the study indicates that there is a direct relationship between financial non financial outcome analysis and success of new product development.

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Rheological & Sensory Characteristics of Pine Mushroom Jung-Gwa by Different Amount of Saccharide(honey and oligosaccharide) (당 첨가량에 따른 송이정과의 물성 및 관능 특성)

  • Park, Mi-Lan;Choi, Soo-Keun;Jung, In-Chang;Byun, Gwang-In
    • Journal of the Korean Society of Food Culture
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    • v.21 no.6
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    • pp.695-701
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    • 2006
  • This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

Current status of the Jangryu industry and future development direction (장류산업의 현황과 향후 발전 방안)

  • Na, Hye-Jin;Cho, Sung-Ho;Jeong, Do-Yeon
    • Food Science and Industry
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    • v.53 no.2
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    • pp.183-199
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    • 2020
  • Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.

Effect of New Calcium Supplementary Food Containing Fermented Product of Bacillus on the Longitudinal Bone Growth in the Adolescent Male Rats (바실러스 발효대사물이 함유된 신규 칼슘보충용식품의 성장기 쥐 장골 성장촉진효과)

  • Lee, Jae-Yeon;Park, Young-Shik;Kim, Young-Hoon;Oh, Kyung-Hwan;Hwang, Kyo-Yeol;Cho, Yong-Seok;Kang, Kyung-Don;Kim, Keun;Joo, Dong-Kwan;Seong, Su-Il
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.12
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    • pp.1576-1582
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    • 2008
  • This study was conducted to investigate the effect of administration of calcium supplementary food containing fermented product of Bacillus subtilis SE4 highly producing poly-$\gamma$-glutamic acid on the growthparameters of adolescent male rats. Four-week old male Sprague-Dawley (SD) rats were fed for 4 weeks and assigned to the following 4 groups: two groups administered orally with new calcium supplementary food (such as 150 mg/kg and 300 mg/kg) containing fermented product of B. subtilis SE4, one group administered with conventional calcium supplementary food product (150 mg/kg) and one saline group as control. Daily weight gain and daily food intake in the two new food product groups were higher than those of conventional food product group and control group. Especially, the content of serum IGF-I in the two new food product groups were significantly higher than those in conventional food product group and in control group (p<0.05). In addition, length and weight of longitudinal bone in the two new food product groups were longer and heavier than those of conventional food product group and control group. Therefore, the addition of fermented food product of B. subtilis SE4 into the conventional calcium supplementary food increased all the parameters examined for the growth of the adolescent male rats.

An Analysis of the Nutritional Quality of Spreadable Liver Product (Spreadable 돼지 간제품의 영양학적 품질)

  • Kim, Young-Boong;Jeon, Ki-Hong;Lee, Nam-Hyuk;Lee, Hyun-Jung
    • Food Science of Animal Resources
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    • v.28 no.1
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    • pp.21-26
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    • 2008
  • This study was carried out to evaluate the nutritional properties of spreadable liver product. The composition of fresh hog liver used as raw material was 70.5% moisture, 5.2% fat, 20.3% protein and 1.2% ash. The composition of the spreadable liver product was 55.3% moisture, 19.4% protein, 21.6% fat and 3.7% ash. The total amino acid content of fresh liver was 18.69 g/100 g with glutamic acid at the highest level of 2.57 g/100 g. The total amino acid content of liver product was 18.03 g/100 g with glutamic acid at 2.28 g/100 g. The essential amino acid content was found to be 42% of total amino acids. The fatty acid analysis of fresh liver revealed oleic acid to be present at the highest level of 28% in the unsaturated fatty acid portion, and palmitic acid to be highest at 20.7% in the saturated fatty acid portion. The oleic acid content of the liver product was 40%, and the palmitic acid content was 20.4%. The level of cholesterol in fresh liver was 178.0 mg/100 g compared to 118.0 mg/100 g in the liver product. Regarding mineral analysis, the K and P contents of fresh liver were 362.2 mg/100 g and 339.1 mg/100 g, respectively, and 336.1 mg/100 g and 213.3 mg/100 g in the liver product, respectively. Many other minerals including Na, Mg, Ca and Fe were present in the product. Based on these results, the spreadable liver product made with hog liver was found to be a quality food with nutritional benefits and that is easy to consume.

Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant (품질기능전개(Quality Function Deployment) 기법을 활용한 만두전문점의 유무형 외식 상품 기획)

  • Oh, Ji Eun;Cho, Mi Sook
    • Journal of the Korean Society of Food Culture
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    • v.33 no.2
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    • pp.199-205
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    • 2018
  • This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.