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한국식품조리과학회> 한국식품조리과학회지

한국식품조리과학회지 update

Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)

  • : 한국식품조리과학회
  • : 농학분야  >  식물
  • : KCI등재
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  • : 연속간행물
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 한국조리과학회지(~2006) → 한국식품조리과학회지(2007~)

수록정보
38권4호(2022) |수록논문 수 : 7
간행물 제목
38권6호(2022년 12월) 수록논문
최근 권호 논문
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KCI등재

저자 : 이수정 ( Su Jung Lee ) , 최혜란 ( Hye Ran Choi ) , 권지웅 ( Ji Wung Kwon ) , 김용석 ( Yong-suk Kim ) , 류태호 ( Tae Ho Ryu )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 321-331 (11 pages)

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Purpose: The inflammatory response mediated by activated immune cells is a vital process of the host defense system in response to various stresses. Lipopolysaccharide (LPS), a constituent component in the cell wall of gram-negative bacteria, is a substance that in duces inflammation in the host's immune system. This study examines the antioxidant and anti-inflammatory effects of unripe black raspberry (Rubus occidentalis, UBR) extracts and ellagic acid in LPS-induced RAW 264.7 cells. Methods: Cultured RAW 264.7 cells were pretreated with LPS, followed by incubation, with UBR extracts for 24 hr. The antioxidant activity was determined by measuring reactive oxygen species (ROS) and nitric oxide (NO) production. The anti-inflammatory activity was confirmed through the expressions of tumor necrosis factor (TNF-α) and interleukin-1β (IL-1β), nuclear factor (NF)-κB, cyclooxygenase (COX)-2, and inducible NO synthase (iNOS). Results: UBR extracts inhibited the production of ROS and NO in LPS-stimulated RAW 264.7 cells. Additionally, there was decreased secretion of LPS-induced TNF-α and IL-1β. Furthermore, the mRNA expression levels of NF-κB, and NF-κB inducible enzymes (COX-2 and iNOS) were also decreased in LPS-stimulated cells treated with UBR extracts. Similarly, exposure to ellagic acid also resulted in a significant reduction in the mRNA expression levels of LPS-induced TNF-α, IL-1β, NF-κB, COX-2, and iNOS. Conclusion: The results of our study suggests that UBR extracts and ellagic acid impart antioxidant and anti-inflammatory effects by inhibiting the production of ROS and NO, and inhibiting the expression of pro-inflammatory cytokines by regulating the NF-κB signaling pathway.

KCI등재

저자 : 이다빈 ( Da Bin Lee ) , 이용주 ( Yong Ju Lee ) , 강민숙 ( Min Sook Kang ) , 김행란 ( Haeng Ran Kim ) , 장경아 ( Kyeong A Jang )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 332-340 (9 pages)

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Purpose: The purpose of this study is to analyze the resistant starch(RS) content of legumes and to develop soymilk with increased resistant starch. Methods: To estimate the functional effect of leguemes containing RS, the starch content(digestable starch, total starch) a hydrolysis index, and a glycemic index are established for boiled legumes and manufactured soymilk, since the RS content changes depending on the processing method. Results: From among the boiled legumes, kidney beans showed the highest RS content, followed by mungbeans, chickpeas, lentils, and soybeans. The hydrolysis index and the glycemic index of D-glucose were highest in soybeans and lowest in kidney beans. Also, RS in manufactured soymilk was highest in kidney beans, and kidney bean soy milk(20-mesh sieve) showed an especially high content of RS compared to cotton-filtered and commercial soybean soy milk(the control). Kidney bean soy milk showed higher carbohydrate and protein content but lower fat content than the control. Conclusion: We confirm that RS content changes during cooking and filtration. The results of this study, can be used as basic data to develop functional soymilk with high RS.

KCI등재

저자 : 강지민 ( Jimin Kang ) , 고은미 ( Eunmi Koh )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 341-348 (8 pages)

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Purpose: This study determines the anthocyanin contents to evaluate the effect of cooking purple corn with corn husk. Methods: Purple corn was divided into three cooking groups: fresh (RAW), cooked with husk (WH), and cooked without husk (WOH). The corns were boiled in 1L distilled water for 20 min, followed by cooling for 5 min. Results: We detected twelve anthocyanins in RAW, but only eight and seven anthocyanins were detected in the WH and WOH group, respectively. Considering the anthocyanidin skeleton, we determined that RAW comprised cyanidin (46.2%), pelargonidin (45.1%), and peonidin (8.7%). The fresh weight (FW) of total anthocyanin contents in RAW was 8.34 mg/100 g, which decreased to 43% by boiling. No difference was found between the WH and WOH groups. The contents of cyanidin-3-glucoside and pelargonidin-3-glucoside, two major anthocyanins in purple corn, were significantly higher in WOH than in WH. ABTS radical scavenging activity was also determined to be higher in WOH as compared to WH. Conclusion: These results indicate that cooking purple corn with its intact husk decreases the anthocyanin contents due to their degradation and leaching into the cooking water.

KCI등재

저자 : 이지예 ( Jiyea Lee ) , 서정희 ( Jeonghee Surh )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 349-355 (7 pages)

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Purpose: Pistachios are known to have a high antioxidant capacity. This study investigated the effect of pistachio powder (PP), as an antioxidant ingredient, on the physicochemical properties and oxidative stability of oil during deep-frying doughnuts. Methods: Doughnuts were supplemented with varying concentrations of PP: 0 (control), 8, 16, 24, and 32%. The frying oils used for the various doughnut preparations were collected and examined for moisture, color, radical scavenging activity, and lipid oxidation products. Results: The frying oils used for the PP-added doughnuts had a lower lightness (p<0.001) and higher redness (p<0.001) than the control oil. All oil samples showed an increased moisture content after deep-frying, presumably due to the mass transfer between oil and doughnuts. However, the tendency was relatively lower in the PP oils than control (p<0.001). The DPPH radical scavenging activity of the oil was not significantly different depending on PP supplementation, whereas oil oxidation was somewhat facilitated. Compared to the control, the hydroperoxide content was significantly higher in PP oils (p<0.001). However, the p-anisidine value was significantly lower in PP oils (p<0.05) than control, which can be attributed to the different control mechanisms against primary and secondary lipid oxidation. Conclusion: Taken together, our results demonstrate that the collective matrix of pistachio, and not just a single compound, affects the antioxidant activity and oxidative stability of frying oil, particularly in deep-frying, where the mass transfer occurs between food and oil.

KCI등재

저자 : 정소희 ( So-hee Jeong ) , 송지영 ( Ji-young Song ) , 박희전 ( Hee-jeon Park ) , 김지명 ( Ji-myoung Kim ) , 노준희 ( Junhee No )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 356-366 (11 pages)

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Purpose: This study evaluates the chemical composition and antioxidant activities of colored barley to examine the possibility of producing vinegar products. Methods: Five different colored barley were evaluated for the chemical composition, antioxidant activity and fermentation properties: unhulled barley, black barley, waxy barley, purple barley, and blue barley. Results: The ash content of unhulled barley was 2.51%. Among the colored barely powders evaluated, higher total dietary contents were obtained for unhulled barley (12.04%) and purple barley (12.76%). The major fatty acids in colored barley were palmitic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, and eicosanoic acid. Amino acids evaluation revealed that colored barley contained higher amounts of asparagine, aspartic acid, glutamine, and tryptophane. Compared to unhulled barley, purple barley contained 2.8 times more γ -aminobutyric acid (GABA, 81.14 mg/kg). The total polyphenolic compounds ranged between 65.18∼123.92 TAE mg/mL, and the total anthocyanin contents ranged from 0.14∼1.83 CYE mg/mL. Alcohol and acetic acid fermentation of all the colored barley examined produced vinegar. Conclusion: The results of this study indicate the potential of using colored barley for producing vinegar with improved functional properties such as the contents of GABA, polyphenolic compounds and anthocyanin.

KCI등재

저자 : 조혜진 ( Hyejin Cho ) , 김형섭 ( Hyungseop Kim ) , 문유진 ( Yujin Moon ) , 김정언 ( Jeongeon Kim ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 367-375 (9 pages)

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Purpose: This study investigated the noodle-making performance of low-allergy wheat 'O-free' flour and identified the optimal water amount and mixing time required for improving the quality of 'O-free' noodles. Methods: The 'O-free' noodles were prepared by varying water amounts (26, 28, 30, and 32 g) and mixing times (5, 10, and 15 min). Commercial all-purpose flour was used for preparing control noodles. The color of fresh noodle sheets, textural properties of fresh noodles, turbidity of the cooking water, and texture and eating quality of cooked noodles were analyzed to evaluate the noodle quality. Results: The color of the fresh noodle sheet prepared with 'O-free' flour was significantly lower in yellowness compared to the all-purpose flour. The texture of fresh noodle sheets made with 'O-free' flour showed a decrease in resistance and an increase in extensibility with increasing amounts of water at the same mixing time. Increased water amount in the formulation also resulted in decreased firmness, adhesiveness, and chewiness of the cooked noodles, but no significant differences were obtained for cohesiveness and springiness. Sensory evaluation results showed no significant difference in the overall preference between the cooked noodles with 'O-free' flour and all-purpose flour. Conclusion: Based on the overall results, the quality of noodles with 'O-free' flour was improved by adjusting the amount of water and mixing time, resulting in the potential development of allergy-reducing noodles.

KCI등재

저자 : 김정원 ( Jeong-weon Kim ) , 이은주 ( Eunju Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 376-383 (8 pages)

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Purpose: This study investigated the effect of taste education by using the textbook 'Taste with Five Senses!' developed in 2021 by the Ministry of Agriculture, Food and Rural Affairs and the Food Education Support Center from April to October 2022. This book was used in 160 childcare centers in seven areas of Korea including Gyeonggi, Gyeongbuk, Daejeon, Busan, Seoul, Sejong and Incheon. Methods: Taste education was conducted five times for each center, twice by food education lecturers and three times by childcare center teachers. Two surveys were conducted before and after the education to measure the educational effects from childcare center teachers, and the questionnaires collected from 345 respondents were used for statistical analysis. Results: Respondents showed a high level of satisfaction for the textbook(4.26/5.00), but suggested improvements in the book's size, the positions of stickers, and for the development for additional textbooks for each age group of preschoolers. After the taste education, preschoolers showed a significant improvement in expression of food by five senses in ten categories(p<0.001). In addition, children's food preference for seven different food groups including vegetables and fruits improved significantly(p<0.01, p<0.001). More than 95% of the children participated in taste education with interest. Total 89% of the teachers expressed their satisfaction by stating that the taste education program was helpful for children's diet, they would participate in the program again, and recommend it to others. Conclusion: Above results prove the beneficial effects of taste education using 'Taste with Five Senses!' for preschoolers; therefore, it would be necessary to expand the taste education for preschoolers nationwide.

KCI등재

저자 : 김은영 ( Eun-yeong Kim ) , 이어진 ( Eo-jin Lee ) , 임지유 ( Ji-yu Im ) , 김채영 ( Chae-young Kim ) , 김민진 ( Min-jin Kim ) , 김중범 ( Jung-beom Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 384-388 (5 pages)

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Purpose: In this study, we isolated and identified the microbial contaminants of packaged tofu. The results were used as basic data for extending the use-by date of packaged tofu. Methods: The packaged tofu was stored at 25±1℃ for 24 hours, followed by microbiological contamination analysis. The contamination levels of total aerobic bacteria and coliform bacteria were evaluated according to the Korean food code, and the isolates were identified by DNA sequence analysis. Results: Coliform bacteria were detected in the packaged tofu. The total aerobic bacteria in packaged tofu C, D, E, and F were determined to be 2.3 ± 0.1 log CFU/g, 4.4 ± 0.1 log CFU/g, 2.5 ± 1.2 log CFU/g, and 5.9 ± 0.1 log CFU/g, respectively, and were identified as Paenibacillus polymyxa, Bacillus toyonensis, Lysinibacillus fusiformis, and Bacillus cereus, respectively. The results of this study indicate that all the microorganisms detected in packaged tofu are spore-forming bacteria that exist in the soil. These microorganisms can come from contaminated raw soybeans grown in the ground. Conclusion: Therefore, in order to extend the use-by date of packaged tofu, we believe it is necessary to improve the washing and disinfection process of raw soybeans used for manufacturing tofu.

KCI등재

저자 : 김민수 ( Min-soo Kim ) , 박은진 ( Eun-jin Park )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 6호 발행 연도 : 2022 페이지 : pp. 389-396 (8 pages)

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Purpose: This study assessed the sanitizing effects of boiled water and organic acids for reducing microorganisms in the net-like structure of melon surface. Methods: Tap water at different temperatures (21℃, 40℃, 60℃, and 80℃) and four organic acids (acetic acid, citric acid, butyric acid, and vinegar) were treated to the surfaces of melon both inoculated with Escherichia coli and natural during three time periods (10 sec, 1 min, and 5 min). The number of total viable bacteria was compared within each treatment. Results: Significant reductions in the number of total viable bacteria on both inoculated and natural melon surfaces were only observed in the treatment of tap water at 60℃ and 80℃ for 5 min. Significant reduction in the number of total viable bacteria was more pronounced at the treatment of 5% organic acids than 1%, and no difference was observed among different types of organic acids. No stirring effect was observed under all tested conditions. Conclusion: This study suggested that the treatment of tap water over 60℃ for at least 1 min could be effective for reducing microbial contamination of melon.

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KCI등재

저자 : 송동헌 ( Dong-heon Song ) , 박주효 ( Ju-hyo Park ) , 김현욱 ( Hyun-wook Kim )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 4호 발행 연도 : 2022 페이지 : pp. 199-206 (8 pages)

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Purpose: This study was conducted to evaluate the quality characteristics of restructured pettitoes (jokbal) prepared through acid marination and the addition of water. Methods: Acidic marinades with pH 3 and 4 were prepared using apple vinegar, balsamic vinegar, and pineapple vinegar, respectively. Fresh pork feet were marinated with 10 volume of the acidic marinades for 3, 6, and 9 hours. The marinated pork feet were boiled in a brine solution at 100°C for 110 min. The boiled pork feet were ground and restructured with the addition of different amounts of water (0%, 10%, 20%, and 30%). The pH, color, processing yield, proximate composition, and textural properties of the restructured pettitoes were then determined. Results: Lower pH (pH 3) and longer marination time (9 hours) could be effective in increasing the marination yield and decreasing the hardness of Korean pettitoes. Moreover, the lowest hardness was found in the acidic marinade containing apple vinegar (p< 0.05). In terms of the quality characteristics, an increase in the water added increased the pH value and CIE L* (lightness) of restructured pettitoes but no effects on CIE a* (redness) and CIE b* (yellowness) were observed (p >0.05). The processing yield of restructured pettitoes ranged from 99.21% to 99.55%, and the highest processing yield was found with the addition of 30% water (p<0.05). An increase in the water added increased the moisture content of the restructured pettitoes, but decreased the protein, lipid, and ash contents (p<0.05). Additional water significantly decreased the hardness of the restructured pettitoes, and the addition of over 10% water caused the hardness value to fall within the 2nd grade (50,000-20,000 N/m2) of the Korean Industrial Standard (KS) for senior-friendly foods. Conclusion: The result of this current study shows that the acidic marination, restructuring process, and the addition of water could be practically useful manufacturing processes to produce restructured pettitoes, which meet the hardness and protein content stipulated by the Korean Industrial Standard for senior-friendly foods.

KCI등재

저자 : 최유정 ( Yoo-jeong Choi ) , 김태경 ( Tae-kyung Kim ) , 구수경 ( Su-kyung Ku ) , 이재훈 ( Jae Hoon Lee ) , 임민철 ( Min-cheol Lim ) , 최윤상 ( Yun-sang Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 4호 발행 연도 : 2022 페이지 : pp. 207-214 (8 pages)

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Purpose: This study was undertaken to establish a suitable substitute for the phosphate used in meat emulsion. Eggshells, egg white, and their mixture were added as substitutes to the meat emulsion, and the effects were evaluated. Methods: Five different groups of meat emulsion were prepared according to the following additives: negative control (without phosphate), positive control (0.15% phosphate), T1, T2, and T3 groups supplemented with 0.5% egg white, 0.5% eggshell, and 0.25% egg white + 0.25% eggshell, respectively. The procured meat emulsions were analyzed for cooking loss, emulsion stability, pH, color, protein solubility, textural properties, apparent viscosity, and differential scanning calorimetry. Results: The positive control (PC) and treatment groups had no significant difference in cooking loss and fat separation; moreover, egg white addition had no positive effect on the total expressible fluid separation. Supplementation of eggshell resulted in increased pH and CIE L* values of the meat emulsion, whereas egg white addition increased the CIE L* and CIE a* values. Although protein solubility of eggshell and egg white treatment was higher than the PC, the hardness, gumminess, chewiness, and apparent viscosity values were lower than the PC; some treatments showed values similar to those obtained in the negative control. This result might be due to a weak interaction between proteins and decreased enthalpy of unstable meat emulsion during heating. Conclusion: Our results indicate that adding eggshells and egg white improves the quality characteristics of phosphate-free meat emulsion, and the combination is potentially more useful than single treatments.

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저자 : 최영우 ( Yeong Woo Choi ) , 김태경 ( Tae-kyung Kim ) , 강민철 ( Min Cheoul Kang ) , 이재훈 ( Jae Hoon Lee ) , 차지윤 ( Ji Yoon Cha ) , 장혜원 ( Hae Won Jang ) , 최윤상 ( Yun-sang Choi )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 4호 발행 연도 : 2022 페이지 : pp. 215-226 (12 pages)

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Purpose: This study sought to contribute to the vitalization of the food industry through a food scientific analysis of edible insects as an alternative protein source. The demand for protein is expected to increase due to population growth. Currently, protein supply relies on traditional livestock farming. However, it will be difficult to meet the growing demand for protein from these traditional production resources, thus creating the need for alternative protein sources. Methods: A food scientific analysis was conducted for the evaluation of edible insects as food material. Results: There are a total of 10 types of edible insects registered as raw food materials by the Ministry of Food and Drug Safety, Korea including Oxya japonica Thunberg, Bombyx mori, Tenebrio molitor, Gryllus bimaculatus, Protaetia brevitarsis, Allomyrina dichotoma, Zophobas morio, Apis mellifera, and Locusta migratoria. These were recognized as food ingredients based on the following factors: traditional consumption, safety inspection, raw material characteristics, and manufacturing methods. A pre-treatment process is utilized to improve the processing aptitude of edible insects, involving methods such as blanching, drying, degreasing, extraction, and powderization. Edible insects have traditionally been prepared using cooking methods such as frying, stewing, roasting, and saute, and in modern times, they are consumed in various forms, such as snacks, pastes, or sauces. Many start-up companies around the world have been seeking to improve the utilization and functionality of edible insects and are attracting investments. Conclusion: The results of this study showed that the food science research suitable for evaluating the characteristics of edible insects must go beyond the application of these insects as simple food additives. It is anticipated that the active use of edible insects as food will be possible in the future.

KCI등재

저자 : 유민영 ( Minyoung Yu ) , 김명현 ( Myunghyun Kim ) , 한영실 ( Youngsil Han )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 4호 발행 연도 : 2022 페이지 : pp. 227-234 (8 pages)

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Purpose: This study evaluates the antioxidant and antidiabetic activities of Orostachys japonicus by considering the drying temperature. Methods: Orostachys japonicus powder was prepared by drying at room temperature (72 h), 40℃ (24 h), 60℃ (12 h), 80℃ (6 h), and 100℃ (4 h), indicated as S1, S2, S3, S4, and S5, respectively. Results: Total polyphenol content, total flavonoid content, DPPH free radical scavenging activity, ABTS radical scavenging activity, and reducing power were evaluated to clarify the antioxidant activities and antidiabetic activities of Orostachys japonicus. In all the assays, the highest values were obtained for S4 (80℃, 6 h): total polyphenol content 152.28 mg GAE/g; flavonoid content 96.01 mg RE/g; DPPH activity 71.86%, and ABTS free radical scavenging activity 42.24%. Conclusion: Our results indicate that the optimal drying conditions for obtaining the highest antioxidant and antidiabetic activities of Orostachys japonicus are 80℃ for 6 h.

KCI등재

저자 : 이경애 ( Kyong-ae Lee ) , 백만희 ( Manhee Baek ) , 문세훈 ( Saehun Mun )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 4호 발행 연도 : 2022 페이지 : pp. 235-240 (6 pages)

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Purpose: This study investigated the color value, hardness and lipid oxidation of yakgwa with added turmeric, ginger, or burdock powder. Methods: Yakgwa samples were prepared using a dough with wheat and glutinous rice flour, sesame oil, sugar syrup, and with/without turmeric, ginger, or burdock powder, followed by shaping, frying, and Jupcheong. They were stored at 50℃ for 20 days. Lipid oxidation was then determined by peroxide and p-anisidine values. Results: Peroxide and p-anisidine values during storage were higher in the control yakgwa without turmeric, ginger, or burdock powder as compared to the yakgwa containing them. Conclusion: These results indicate that the addition of turmeric, ginger, or burdock powder could improves the lipid oxidative stability of yakgwa during storage for 20 days.

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저자 : 아바르젓엥흐톤가라그 ( Enkhtungalag Avarzed ) , 문유진 ( Yujin Moon ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 4호 발행 연도 : 2022 페이지 : pp. 241-249 (9 pages)

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Purpose: The present study was to explore the effect of the milling condition of an ultra-centrifugal mill on the quality characteristics of whole wheat flour milled from purple-colored wheat 'Ariheuk'. Methods: Six purple-colored whole wheat flours were obtained using an ultra-centrifugal mill mounted with one sieve of two sizes (0.5, 1.0 mm opening) operating at three rotation speeds (6000, 10000, 14000 rpm). The quality characteristics of the whole wheat flours (S group and L group for the flour with 0.5 mm and 1.0 mm opening sieve, respectively) were analyzed. Results: The particle size of the purple-colored whole wheat flours was smaller for the S group than for the L group. The solvent retention capacity in water and sodium carbonate showed a similar trend to the particle size. The sodium dodecyl sulfate sedimentation volume of the S group was larger than that of the L group, indicating greater gluten strength. However, total phenolic compound and total anthocyanin content and antioxidant activity by DPPH free radical scavenging activity showed no significant difference between the two groups. Conclusion: Overall, purple-colored whole wheat flours with different particle sizes and quality characteristics were produced by varying the milling conditions of an ultra-centrifugal mill.

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저자 : 박민서 ( Min-seo Park ) , 배현주 ( Hyun-joo Bae )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 4호 발행 연도 : 2022 페이지 : pp. 250-259 (10 pages)

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Purpose: This study analyzes the consumption practices and customer satisfaction of delivery foods. Methods: An online survey was conducted on enrolling adults in their 20s and 30s who had experience ordering delivery food. Statistical analyses were conducted using the SPSS program for χ2 test, t-test, factor analysis, and Importance-Satisfaction Analysis (ISA). Results: Of the 417 subjects surveyed, 38.4% were male, and 61.6% were female; 58.3% were in their 20s, and 41.7% were in their 30s; 30.2% were single-person households. Analysis of the 417 subjects revealed that the rate of using delivery food more than once a week was 54.4%, and dinner was mainly ordered (71.5%) using the delivery application (84.2%). The frequency of orders was chicken (87.1%), Chinese food (46.3%), and pizza (43.4%). The overall satisfaction with the delivery food was 4.0 out of 5.0 points. Factor analysis of delivery food selection attributes determined five main factors: quality of delivery company, convenience and diversity, quality of delivery food, quality of delivery service, and health and safety. Results of the difference analysis by selection attribute factor of delivery food revealed that compared to their male counterparts females had significantly lower satisfaction when considering the factors 'quality of delivery company (p<0.05)' and 'health and safety (p<0.05)'. Moreover, subjects in their 20s had significantly lower satisfaction with 'health and safety (p<0.05)' than those in their 30s. Individuals who ordered delivery food more than once a week had significantly higher 'convenience and diversity (p<0.05)', 'quality of delivery food (p<0.05)', and 'overall satisfaction (p<0.001)'. According to the ISA results, a key aspect that delivery restaurants and delivery food platforms should strengthen is the 'quality of delivery company'. Conclusion: In order to improve the satisfaction of customers ordering delivery food, it is necessary to continuously improve the quality of delivery restaurants and delivery food platforms.

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