• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.143-155
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• 2014

The purpose of this study was to analyze adaptation for Korean foods and satisfaction for university foodservice by nationality and residence period of Chinese and Japanese university students in Daejeon, Republic of Korea. Among 330 questionnaires distributed to Chinese and Japanese students, 294 complete questionnaires (89.1%) were analyzed. The questionnaire included two 5-point scales for measuring levels adaptation of for Korean food and satisfaction with university foodservice, respectively. Japanese students' level of adaptation for Korean food (3.16) was significantly higher than that of Chinese students (2.96). As the length of residence in Korea increased, the frequency of using university lunch service per week significantly decreased. The main factor when selecting a menu item was food taste (39.8%, 22.8%) in both Chinese and Japanese students, whereas the next main factor was preference (16.4%) in Chinese students and nutrition (18.7%) in Japanese students. The preferred cooking methods for meat were stir-frying (31.6%) and roasting (25.9%). For fish, Chinese students preferred braising (32.7%), whereas Japanese students preferred roasting (26.8%). Both Chinese and Japanese students preferred sukchae (45.6%, 43.1%) for vegetables. Factor analysis grouped 17 items measuring university foodservice into four factors, 'sanitation & employee service', 'physical environment', 'food' and 'customized menu & information' and the mean scores were 3.56, 3.30, 3.20 and 3.00, respectively. Chinese students were significantly more satisfied than Japanese students with the 'physical environment', 'sanitation & employee service' and 'customized menu & information'. These results suggest that efforts such as developing a greater variety of menu items with mild tastes and somewhat less flavor, applying preferred cooking methods, offering special menus for foreign students, providing nutrition information on menus, and offering a description of menu items in the foreign languages could improve Chinese and Japanese students' levels of satisfaction with university foodservice.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.3-10
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• 2017

This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.685-695
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• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.

• Journal of Nutrition and Health
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• v.49 no.1
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• pp.36-42
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• 2016

Purpose: This study was conducted for comparison of salty taste assessment, salty taste preference, high-salt dietary attitude, and high-salt dietary behavior by stages of behavior change among school-aged children and adolescents. Methods: A total of 1,595 students (1,126 school- aged children, 469 adolescents) from 43 elementary schools and 17 middle and high schools in Daegu were tested using salty taste kits and surveyed using questionnaires on stages of behavior change, high-salt dietary attitude, and behavior. Results: Adolescents showed a significantly higher result for salty taste assessment than school-aged children (p < 0.01). In salty taste assessment, the students of pre-contemplation stage (n = 498) and contemplation stage (n = 686) showed higher scores than students of action stage (n = 351) and maintenance stage (n = 60). Regarding the salty taste preference, students of maintenance stage preferred the lower two samples (0.08%, 0.16%) and students of pre-contemplation stage preferred the higher two samples (0.63%, 1.25%). High-salt dietary attitude scores and dietary behavior scores were highest for students of pre-contemplation stage and were lowest for students of maintenance stage. Conclusion: Salty taste assessment, high-salt dietary attitude, and high-salt dietary behavior were significantly different by stages of behavior change among school-aged children and adolescents. This study suggests the need for examination of the stages of behavior change before nutrition education for effective education.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.544-557
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• 2010

This study was performed with Korean adults to investigate Makgeolli drinking behavior, preference, and perception about Makgeolli and health, as well as Makgeolli complaints and prices. A survey questionnaire was formulated to obtain information on demographic variables, drinking habits, and perceptions about Makgeolli's function, price, and complaints. The questionnaire was distributed to 468 adults living in the capital area. The results are as follows. Makgeolli (16.1%) was third preferred, following Soju (45.1%) and beer (30.7%), and no significant differences were observed by gender and income, but the preference for Makgeolli increased with increasing age (p<0.001). According to the survey, the largest reason both genders drank Makgeolli was that it tastes good. Men preferred Makgeolli for its health effects and cheap price, while women preferred it for the atmosphere while drinking it. Also, older people and those with higher incomes preferred drinking Makgeolli for its health effect rather than its good taste (p<0.001 for each). No significant difference was observed by gender for the question "Do you think that Makgeolli has a health-promoting effect?" Overall, 51% of the subjects gave positive answers and only 5.9% gave negative answers. Significantly, older people and those with a higher income had a higher rate of answering positively to this question. Belching (45.1%) and headache (29.9%) were the most common symptoms among the side effects of drinking Makgeolli. No significant difference was observed by gender or income, but older people had a higher rate of belching and fewer headaches than younger people (p<0.001). Women had a significantly higher rate of perceiving that Makgeolli was cheap than men. Age and income differences did not influence price perception. To the question "What is the ideal price for high quality Makgeolli", 32.1% answered that the present rate (1,000 won) was ideal, and 59.4% answered that a price between 1,000 and 2,000 won was ideal. These results indicate that the high preference for Makgeolli is due to its good taste and health effects. However, belching and headache caused by drinking Makgeolli were the most common complaints and, thus, must be solved. Some opinions indicated that Makgeolli must eliminate its low-quality image, but, according to this survey, most subjects answered that the ideal price of higher-quality Makgeolli should be increased slightly, which would cause price resistance.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.650-661
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• 2009

In this study, 230 female college students in Seoul area were surveyed to evaluate their eating habits and behavior, physical activities, and patterns of purchasing diet/low-calorie food. Their body composition was also determined using bioelectrical impedance(Inbody 520). The subjects were divided into two groups according to their BMI index with a mean BMI of 20.2$\pm$1.5(normal) weight and 25.0$\pm$1.7(obesity). Overall, 85.7% of the subjects reported that the food they purchase depends more on their preferences than the nutritional value of the food. When the two groups were compared there was no significant difference in the frequency or experience of purchasing diet-foods. Indeed, 69.3% of all female college students had purchased diet foods, and most consumed these foods 2~3 times a week. Obese group preferred a savory taste, while normal group preferred a sweet taste. The majority of the subjects(80.8%) answered that they "read nutritional labels carefully upon purchasing diet food", and that they examined calories(61.8%) and total fat(48.5%) most carefully. Of the types of low-calorie/diet foods purchased, beverages were the most commonly obtained; followed by noodles, diet-bars, and snacks. The most commonly purchased low calorie snacks were "potato-type C(hot-flavor)" and "potato-type A(salty-flavor)", while the most commonly purchased diet-bars were "low calorie-type A"(55.3%) and "high protein-bar"(32.3%). The most commonly purchased noodles were "thick noodle type"(65.1%), while the most commonly purchased drinks were "cereal tea"(65.1%) and "mixed herb tea"(66.0%). Overall, factors such as self-esteem or the degree of body satisfaction, rather than obesity(BMI index) itself, were significantly correlated with the frequency of purchasing diet-foods.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.433-439
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• 2002

In order to increase the antioxidant effect and preference of jujube-omija herbal sauce, we added ethanol extracts of 12 kinds of food and 12 kinds of medicinal herb to the sauce, and then evaluated the antioxidant activity and sensory characteristics. The antioxidant activity of the jujube-omija herbal sauces was greatly increased by the addition of ethanol extracts of foods such as green tea, mugwort, mint, lemon, leek, etc. and those of medicinal herbs such as ginseng. pine needle, the root of arrowroot, orange peel, etc.. Due to the high content of phenolic compounds, the ethanol extracts foods and medicinal herbs appeared to be responsible for high electron-donating ability and low hydroperoxide productivity. While the jujube-omija sauce with the extracts of green tea, mugwort, ginseng and pine needle were not preferred by the panels due to bitter taste and aroma, those of lemon, fruit of Chinese quince, orange peel, etc. were preferred with their sweet and a little sour taste and showed a high antioxidant activity. Especially, lemon juice was the best to increase the antioxidant activity and the preference of the jujube-omija herbal sauce.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.761-768
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• 2009

This study evaluated on the recognition and satisfaction for functional bakery products by consumers living in Seoul, Overall, 82.0% answered of the respondents reported that they had 'yes' which was 4.5 times as much as those who answered 'no' tried functional bakery products. Purchasing mostly depended on 'myself' (69.0%), and other methods of acquiring information as well as 'bakery' (10.8%), 'neighbour' (8.5%), 'media' (7.9%), and the 'internet' (3.7%). The preferred functional ingredients were 'sweet potato' with (22.9%), and 'rye and oat' (13.8%), 'green tea' (13.5%), 'pumpkin' (11.4%), and 'chestnut' (7.3%) were other preferred ingredients. The reasons for this preference were that they were 'healthy' by (47.1%) and had a 'good taste' by (36.6%). Evaluation of the recognition of functional bakery products revealed that, 'nutrition' had the highest scale of recognition of (3.80 out of 5), and followed by 'healthy' with (3.69 out of 5). Conversely, 'proper price' received a below average score of 2.97, indicating dissatisfaction. Moreover, the overall average satisfaction with functional bakery products was 3.37, and with the taste, nutrition, and quality receiving a highly satisfactory score of 3.52, and price receiving an unsatisfactory score of 3.00. The factors most important to improve functional bakery products were, 'variety' (37.6%) was most important, followed by 'increased nutrition' (21.2%) and 'lower price' needed to be improved as well. The factor that had the greatest influence on the decision to purchase functional bakery products was 'material' with (3.737) followed by 'name value' with (3.56).

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.485-494
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• 2018

This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.