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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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  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 한국조리과학회지(~2006) → 한국식품조리과학회지(2007~)

수록정보
수록범위 : 1권1호(1985)~38권5호(2022) |수록논문 수 : 2,862
한국식품조리과학회지
38권5호(2022년 10월) 수록논문
최근 권호 논문
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KCI등재

저자 : 이정아 ( Jeong Ah Lee ) , 송동헌 ( Dong-heon Song ) , 김현욱 ( Hyoun-wook Kim ) , 조수현 ( Soohyun Cho ) , 강선문 ( Sun Moon Kang )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 261-268 (8 pages)

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Purpose: This study compared the quality characteristics in rolled omelets manufactured with chicken, duck, and ostrich eggs. Methods: Samples were made with fresh eggs from chickens, ducks, and ostriches, which were then utilized for quality measurements. Results: Fat and energy content was highest (p<0.05) in omelets made with duck eggs, but protein content was lower (p<0.05) in omelets made with duck and ostrich eggs than in omelets made with chicken eggs. Highest (p<0.05) pH value showed in omelets made with ostrich eggs. L*, b*, and C* values were highest (p<0.05) in omelets made with duck eggs, but the a* value was higher (p<0.05) in omelets made with duck and ostrich eggs than omelets made with chicken eggs. Omelets made with duck eggs had higher (p<0.05) hardness and springiness compared to omelets made with chicken eggs, and they exhibited higher (p<0.05) gumminess and chewiness compared to omelets made with chicken and ostrich eggs. Omelets made with chicken and duck eggs showed higher (p<0.05) unsaturated fatty acids/saturated fatty acids (SFA), monounsaturated fatty acids/SFA, and polyunsaturated fatty acids/SFA ratios compared to omelets made with ostrich eggs. Moreover, omelets made with duck eggs had highest (p<0.05) C18:3n6, C18:3n3, C20:4n6, C20:5n3, and C22:6n3 content, and they exhibited more than 3.4 times lower (p<0.05) n6/n3 ratio compared to omelets made with chicken and ostrich eggs. Conclusion: These findings suggest that rolled omelets made with duck eggs have a high n3-fatty acid content, a strong color, and a firm texture. However, rolled omelets made with ostrich eggs have a low fat content, a light color, and a soft texture. These results for quality characteristics of rolled omelets made with duck and ostrich eggs will contribute to the promotion of duck and ostrich egg consumption.

KCI등재

저자 : 문유진 ( Yujin Moon ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 269-277 (9 pages)

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Purpose: This study investigated physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch. Methods: Three wheat starch samples with different amylose contents were isolated from waxy, normal, and non-GMO high-amylose wheat flours. The physicochemical and molecular structural properties and in vitro digestibility of those starches were analyzed. Results: Starch A, with a high amylose content, had a smaller average molecular weight and higher long-branched chain content of amylopectin than Starch B and Starch C. As for the crystalline pattern from X-ray diffraction, Starch B and Starch C were A type, but Starch A was V type. The pasting patterns of the three wheat starches showed a distinct difference in the degree and speed of starch granule swelling. In particular, Starch A showed delayed gelatinization, and its enthalpy was smaller than Starch B and Starch C. In vitro digestibility of Starch A showed significantly lower RDS and SDS content and higher RS content than Starch B and Starch C. Conclusion: Overall results confirmed that the difference in molecular structural properties of high-amylose starch, such as the amylose content and the long branch chain length of amylopectin, are important factors influencing starch crystallinity, pasting, gelatinization, and in vitro digestibility.

KCI등재

저자 : 조미나 ( Mina Jo )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 278-289 (12 pages)

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Purpose: The purpose of this study was to analyze the delivery app usage pattern and Importance-Performance Analysis(IPA) of delivery app service quality attributes among users in their 20's. Methods: The online survey was conducted from June 26 to July 8, 2019 by online research companies on 20s who have used mobile delivery apps within the last month. 471 copies were used for statistical analysis. Statistical analyses were conducted using the SPSS program for frequency test, paired t-test and Importance-Performance Analysis. Results: 'Baemin' was the most used delivery app. The period of use of the delivery app was 2 to 3 years. And the place to order the delivery app was home. Delivery foods that are often ordered are chicken, pizza, lunch, snack pork feet, and fast food. The most popular route by which users came to know about the existence of the delivery app was 'social media channels', and delivery apps were mainly used 'when you want to eat something other than rice', and 'when you have trouble preparing meals'. and the most preferred payment method is 'pay rignt away'. As a result of IPA analysis of the 25 delivery app service quality attributes, 'the number of available stores', 'detailed food photos indicating the menu composition', 'detailed information about the store', 'honesty customer ratings', 'accurate store opening hours, deadlines, and order availability notice', 'estimated arrival time', 'convenient cancellation and refund processing', 'fast delivery speed', 'coupons, mileage, point management' and 'clear delivery charge notice' were found to have high importance but low performance. Conclusion: It can be used as a basic data for research on delivery apps. And delivery app quality management standards can be presented. It will present a guide to the direction of delivery app development to delivery app platform companies.

KCI등재

저자 : 최현정 ( Hyeon Jeong Choi ) , 정성석 ( Sung Suk Chung ) , 노정옥 ( Jeong Ok Rho )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 290-300 (11 pages)

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Purpose: This study analyzed the comparative importance of the selection attributes of a franchise coffee shop for university students in the Jeonbuk area and, using conjoint analysis techniques, suggested the characteristics of the ideal type of franchise coffee shop that would appeal to these students. Methods: A total of 313 questionnaires were distributed to the university students. The conjoint design was applied to evaluate the characteristics of a hypothetical ideal franchise coffee shop for university students. Results: As per the results, the order of importance of the attributes of this franchise coffee shop was found to be the price (40.56%), way to use (dining in-shop or takeout) (29.25%), single seat (16.1%), and representative menu (14.09%). The ideal combination of the selection attributes of the franchise coffee shop was a low price of 1,500 won, in-shop use, single seating, and a representative menu. The most preferred franchise coffee shop for university students showed an incremental 68.0% potential market share using choice simulation compared to the typical coffee shop. Based on the utility of attributes, the franchise coffee shop market for university students was classified into two segments. The result of this market segmentation showed that students in cluster one preferred coffee with a price of 1,500 won and in-shop use, while those in cluster two preferred a coffee with 4,100 won price and takeouts. All the students preferred a single seat and the representative menu. Conclusion: These results will help establish a database that contributes to developing price-differentiated coffee menus for franchise coffee shops and building marketing strategies that can satisfy the needs of university students.

KCI등재

저자 : 김상수 ( Sang Su Kim ) , 최승균 ( Seung Gyun Choi ) , 홍완수 ( Wan Soo Hong )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 301-312 (12 pages)

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Purpose: The purpose of this study was to derive the awareness and demand for vegetarian diets according to the food consumption values of general consumers in Korea, and to suggest a direction for the development and marketing strategies for vegetarian food products. Methods: In this study, a total of 397 questionnaires were administered to general consumers. The general consumer market was segmented using food consumption values, and the segment-wise awareness and demand for vegetarian foods and restaurants were analyzed. Results: The general consumers were categorized into the “Multiple consideration type,” “Price oriented type,” and “Low-interest type” according to their food consumption values. The “Multiple consideration type” was a group of consumers who evaluated various factors when making decisions about consuming food and had the highest overall awareness and demand for vegetarian diets. The “Price oriented type” was a group that considered price the most important factor in food-consuming decisions, and who had the second highest overall awareness and demand for vegetarian diets. The “Low-interest type” group included consumers with a lower interest in food consumption and eating habits compared to the other groups, and who also had the lowest overall awareness and demand for vegetarian diets. In addition, there was a significant difference in the perception and demand for vegetarian diets between the groups. The analysis revealed that the higher the number of factors considered while taking decisions related to food consumption, the higher the awareness and demand for vegetarian diets. Conclusion: This study is meaningful in that it derived the characteristics of the segmented market for general consumers using food consumption values that reflect the characteristics and trends of vegetarians. Therefore, the results of this study can be used as basic data for stimulating the growth of the vegetarian food market in the future.

KCI등재

저자 : 김혜진 ( Hye-jin Kim ) , 최기보 ( Ki-bo Choi ) , 이경아 ( Kyung-a Lee )

발행기관 : 한국식품조리과학회 간행물 : 한국식품조리과학회지 38권 5호 발행 연도 : 2022 페이지 : pp. 313-320 (8 pages)

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Purpose: This study sought to investigate the obesity-related stress among middle and high school girls. Methods: A survey was conducted on 193 middle and 171 high school girls in the Gyeongbuk area. The responses of all the students (100%) were collected and used to arrive at the final results. Results: An evaluation of the responses to questions on body image showed that 41 girls perceived themselves as lean, 187 saw themselves as normal body type, and 136 perceived themselves as fat. A total of 207 girls had received nutrition education and the remaining 157 had not. The subjects' overall average obesity-related stress score was 24.63/50.00. The score was significantly higher in the high school girls, the group with weight control experience, and the overweight group. An analysis of the obesity-related stress of the three body type recognition group catagorized according to body mass index (BMI) showed that the students who perceived themselves as fat had significantly higher total obesity-related stress. Also middle school girls who had some nutrition education were sobserved to have ignificantly higher obesity-related stress. When item-wise obesity-related stress scores were calculated the overall average score was 2.46/5.00. A comparison of the average obesity-related stress scores of middle school and high school girls showed that the high school girls (2.66) had significantly higher obesity-related stress scores. Conclusion: To reduce stress accociated with obesity proper nutrition education to improve the student's awareness of a balanced diet and lifestyle and body type should be provided at home and school. It would be more efficient and effective to identify the students with a high-stress index and significant body image distortion and to commence their nutrition education from elementary school and continue it in middle school.

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