• Journal of Ginseng Research
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• 제13권1호
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• pp.30-36
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• 1989

1) 체중은 1,2주 실험군에서는 별 변화가 없었으나 4주 및 8주 실험군에서는 인삼죽 원료 첨가군이 대조군에 비교할 때 체중의 증가를 보였다. 2)각 식이군별 수영시간은 대조군, 5% 첨가군, 20% 첨가군 순으로 유의적 증가를 보였다. 3)혈중 hemoglobin 은 4주 및 8주 실험군에서 인삼죽 원료 첨가군이 대조군과 비교할 때 증가함을 보였다. 4)20% 첨가군은 대조군에 비교하여 serum total cholesterol의 감소, Triglyceride의 증가, 인지질의 감소(4주 실험군), total lipid의 감소(4주, 8주 실험군), LDL-cholesterol의 감소(1주, 4주 실험군)를 보였다.

• 한국식생활문화학회지
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• 제36권3호
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.