• Nutrition Research and Practice
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• 제2권3호
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• pp.165-170
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• 2008

Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. This study, therefore, aimed at evaluating nutritional quality of a potential weaning food formulated from locally available food materials. The cooking banana fruit(CB) and bambara groundnut seeds(BG) were purchased from local market in Akure, Ondo State, Nigeria. The CB and BG were processed into flours, mixed in ratios of 90:10, 80:20, 70:30 and 60:40 and subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend(a commercial formula) and ogi(corn gruel, a traditional weaning food) were used as control. The nutritient composition(g/100 g) of the food samples were ranged as follows: moisture 2.94-6.94, protein 7.02-16.0, ash 1.76-2.99, fat 0.76-8.45, fibre 1.52-3.75, carbohydrate 63.84-88.43 and energy 1569.8-1665.7 kcal. The biological value(BV), net protein retention(NPR), protein efficiency ratio(PER) and feed efficiency ratio(FER) of the experimental food samples were significantly(p<0.05) lower than nutrend, but higher than ogi. The haematological variables of rats fed with formulated food samples, commercial formula(nutrend) and traditional weaning food(ogi) were not significantly(p>0.05) influenced by the dietary treatment. However, the values obtained for red blood cell(RBC), white blood cell(WBC), pack cell volume(PCV) and erythrocyte sedimentation rate(ESR) were higher in the experimental food samples than the commercial food. The growth rate of animals fed with experimental food samples were lower than those fed with the nutrend, but higher than those fed with ogi. In conclusion, the nutritional quality of CB and fermented BG mix of 60:40 ratio was better than ogi; and comparable to the nutrend. This implies that it can be used to replace low quality traditional weaning food and the expensive commercial weaning formula.

• Food Quality and Culture
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• 제2권1호
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• pp.20-26
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• 2008

Color is one of the most important attributes determining the purchase of food products by consumers. Therefore, the purpose of this study was to identify consumer color preferences for songpyun, a traditional Korean rice cake, by a consumer acceptance test and using coated Pantone color chips. Color evaluation tools for the study were developed accordingly. From the results, the songpyun sample designated as product E was given the highest color acceptability score, and was 'slightly liked' (p<0.05). The color of product E was 'very pale red-purple'. All the evaluated pink-color songpyun products were based on this red-purple hue, however, they had differences in tone. The consumer panel favored a pale tone over a bright tone. The color concept for traditional songpyun within the pink color category was identified as 'very pale red-purple', using coated Pantone color chips. This result for the conceptual color preference was consistent with that of the consumer color acceptance test. Thus, color chips could be an effective tool when applied for color standardization in traditional foods production. From the overall results, it seems consumers are perceiving color trends and are willing to adapt to such changes in food applications.

• 한국식생활문화학회지
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• 제31권5호
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• pp.489-497
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• 2016

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in "Imwonsibyukji". Prepared Kunrak was ripening for 96 hours at 20, 30, and $40^{\circ}C$. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at $40^{\circ}C$ for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

• 한국식품영양학회지
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• 제22권1호
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• pp.86-91
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• 2009

To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.

• Food Science and Biotechnology
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• 제14권6호
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• pp.772-777
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• 2005

The goal of this study was to screen and characterize the physiological functions of Korean traditional wines (TW) and liquors (TL). Forty-two TW and TL were collected and evaluated for quality and cardiovascular activities. Ethanol content ranged from $9.0%{\sim}41%$, and pH ranged from $3.0{\sim}7.8$, and they also contained 0.01% to 0.67% of total acid. Samples contained a maximum of 2.0% of crude protein and $0.1%{\sim}14.0%$ of reducing sugar. Commercial CM-wine showed the highest antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity, 85.9%. The greatest fibrinolytic activity and platelet aggregation inhibitory activity were also found in commercial CM-wine (31.8U) and commercial SS2-wine (38.6 %), respectively. Commercial SHBI-liquor showed the highest HMG-CoA reductase inhibitory activity, 78%. The ACE inhibitor from commercial CM-wine was a peptide compound and also showed an antihypertensive effect in spontaneous hypertensive rats at a dosage of 1.5 mg/kg.

• 한국식품조리과학회지
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• 제25권2호
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• pp.227-233
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• 2009

The objective of this study was to evaluate the quality characteristics of Sangwang Mushroom powder at different levels (0 %, 5 %, 10 %, 15 %, 20 %). roximate moisture composition of the powder was 9.22 %. As powder level increased, the moisture content of the Dasik increased the L, a, and b values of the Dasik significantly increased. According to the mechanical evaluation results, hardness and gumminess decreased as the level of Sangwang ushroom powder increased while springness, cohesiveness and chewiness were not significantly different among the groups. In the sensory evaluations, the 10 % Sangwang Mushroom Dasik prepared with 90 g of heat flour, 10 g of Sangwang ushroom powder, and 80 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

• 한국조리학회지
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• 제12권3호
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• pp.164-185
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• 2006

This is a study on preference and memory of TV commercials for food service products and on the processes of relevant attitudes and purchasing activities. The results of this study showed that the higher preference for commercials, the higher rate of memory and that a business with high preference for commercials had all of six variables in the process of purchasing behaviors at the high mean. In conclusion, a food service provider should consider preference to make efficient commercials for consumers in implementing commercials; such preference for commercials may be favorable for attitudes toward brand and commercials as well as for the future memory of the commercials, which have immediate effects on the future purchasing behaviors.

• 한국식품조리과학회지
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• 제20권6호
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• pp.575-580
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• 2004

This study was carried out to investigate the characteristics of Hericium erinaceus sulgidduk. The moisture content of Hericium erinaceus powder sulgidduk showed no significant difference between the added Hericium erinaceus powder and control groups. The L value decreased as the Hericium erinaceus powder concentration increased. The 'a' and 'b' color values were increased significantly when the amount of Hericium erinaceus powder was increased. The hardness, cohesiveness, chewiness and gumminess decreased with increasing Hericium erinaceus powder addition. From the sensory evaluation, Hericium erinaceus sulgidduk with the additions of 3 and $6\%$ Hericium erinaceus powder were the most preferred with regard tochewiness, softness and overall acceptability. These results indicated that Hericium erinaceus sulgidduk with the addition of 3 and $6\%$ Hericium erinaceus powder have the best quality.

• 한국식품조리과학회지
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• 제26권3호
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• pp.281-289
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• 2010

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

• 한국식생활문화학회지
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• 제9권2호
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• pp.143-148
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• 1994

'Nochi' is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of 'Nochi' were investigated. The ${\alpha}-amylase$ activity of malt was 62.5 units/g dry malt and ${\beta}-amylase$ 1.43 units/g dry malt. Reducing sugar content of 'Nochi' increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of 'Nochi', measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of 'Nochi' were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.