The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized， and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly diffieredin their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

This study examined the effects of adding Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes on the quality characteristics of cookies and multiple purposes ofwheat powders. The water content, crude protein content, mineral content， color value and sensory evaluation of mushroom cookies and multiple purposes ofwheat powders were measured. In the case of cookies, the water content was 1.10-1.24% and crude protein content was 8.20-9.80%. General preferences， such as appearance, color, taste and texture， increased when mushroom was added to the cookies, especially flavor, which showed a much higher preference. In the studies where mushroom was added to wheat powders, the water content was 0.57-0.92% and crude protein content was 11.90-12.80%. The addition of mushroom to both of the cookies and multiple purposes of wheat powders resulted in a remarkable increase in the mineral content, especially Fe, K. In addition, an increase in the amount of added mushrooms resulted in an increase in the hunter L and a values; however, this also resulted in a decrease in the b value.

Yackwa was prepared by substituting syrup with xylitol (0, 10, 20, and 30%) and the quality characteristics were evaluated. Volume and specific volume were higher in Yackwa prepared with xylitol than the control. Crude fat content ofxylitol-containing Yackwa were significantly higher than that of control (p<0.05), but moisture content was not different among treatments. Incorporation ofxylitol in Yackwa lowered the redness and yellowness values (p<0.05). Instrumental hardness results showed that the addition of xylitol decreased the hardness ofYackwa. Sensory evaluation revealed no significant difference in overall desirability between controland xylitol-containing groups. Therefore, Yackwa made with up to 30% xylitol in place of syrup is as acceptable as control Yackwa without depressing sensory quality.

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and 20℃ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing Cindicum essential oil, at 4 and 20℃. Samples stored at 4℃ were quality more then those stored at 20℃. Sensory evaluation was highest for Gochujang with Cindicum essential oil stored at 4℃. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

The purpose of this study was to investigate the characteristics of dining-out customers by their behaviors based on geographical regions and visiting days in relation to restaurant attraction at ski resorts in Korea. The data were collected from six ski resorts. Three of the ski resorts were located in Kyunggi Province close to a metropolitan area, namely Seoul. The other three resorts were located in Kangwon Province, which is considered to be distant from the Seoul metropolitan area. A total of 599 usable questionnaires were utilized in the data analysis. Descriptive statistics and a cross tabulation analysis with chi square were used to examine the demographic characteristics of the respondents and the significant differences between geographical regions as well as between weekdays and weekends. The responding customers consisted of 57.3% (n=343) males and 42.7% (n=256) females. With respect to age, 15.5% were less than 20 yr., 44.6% were 20~30 yr., and 28.0% were 30~40 yr. The most recognizable occupations were student (32.9%) followed by office worker (33.2%). Twentyseven percent of the respondents had less than one year of skiing experience and the maj야ity (32.9%) had more than 1 ~ 3 yr of experience. The major findings obtained from this study include statistically significant differences in the customers’ demographical characteristics of age, occupation, skiing expenence， and residential area according to the geographical regions of Kyunggi Province and Kangwon Province (p<0.05). All six of the customers' behavioral attributes, including transportation, reason to visit, staying days, purpose of visit, spending expenses and usage of discount programs, showed significant differences between geographical groups (p<0.05). Finally, restaurant attraction was associated with the purpose ofvisiting and spending expenses by customers at the ski resorts (p<0.001).

This studyevaluates the effectiveness ofthe “ Seoul Sanitation Grading System Evaluation Index" devel0ped earlier and to analyze sanitation management practlces in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A (100~90)， B (89~80)， C (79~ 70) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five l0cal cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and YIeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1 % and the lowest in food storage at 62.1 %. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category， it was the highest for vermin at 88 .1 % and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1 %. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A (100~90), B (89~80) and C (79~70) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly diffierent; however, they were higher in franchises than those small restaurants ran by individuals.

This study assessed the efficacy of aqueous chlorine dioxide (CIO2) and commercial chlorine sanitizer in terms of its ability to eliminate Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli 0157:H7 on radish sprouts (Raphanus sativus L.). Radish sprouts were inoculated with a cocktail containing one each of three strains of three different foodbome pathogens, then treated with distilled water (control) or chemical sanitizers (100 ppm commercial chlorine, and 50, 100, 200 ppm CIO2) for 1, 5, and 10 min at room temperature (22士2℃). Populations of S.Typhimurium, E. coli 0157:H7 and L. monocytogenes were counted at 4.64, 6.05, and 4.29 log CFU/g, respectively, after inoculation. Treatment with water did not significantly reduce the levels of any of the three foodbome pathogens. The levels of all three pathogens were reduced by treatment with chemical sanitizers; however, the observed 1evels of reduction of E. coli 0157:H7 and L. monocytogenes were not significant as compared with the controls. The levels of the three pathogens were reduced most profoundly when treated for 10 min with 200 ppm of CIO2, and the reduction levels of S. Typhimurium, E. coli 0157:H7, and L. monocytogenes were 1.17, l.63, and 0.9610g CFU/g, respectively. When chemically injured cells were investigated using SPRAB for E. coli 0157:H7 and by selective overlay methods for S. Typhimurium and L. monocytogenes, respectively, it was noted that commercial chlorine sanitizer generated more numbers of Í넌red pathogens than did CIO2. These data indicate that CIO2 treatment may prove useful in reducing the numbers of pathogenic bacteria in radish sprouts.

To evaluate the hypolipidemic effects of Cheonggukjang (CGJ), which is frequently used in Korea similar to Natto in Japan and Douchi in China like a dairy product, boiled soybeans were fermented with two Bacillus strains, B. subtilis and B licheniforms, is이ated from rice straw and their antihyperlipidemic effects oftheir products were investigated. Treatment with the CGJs significantly reduced blood triglyceride (TG) and total ch이esterol (TC) levels and increased HDL cholesterollevels in Triton WR-l339-induced hyperlipidemic mice. The treatment of non-fermented soybeans alone also reduced blood TG and TC levels, but not significantly. Feeding the CGJs significantly lowered high blood TG and TC levels as well as body and epididymal mass weights in hyperlipidemic mice induced by the long-term feeding of a high-fat diet that increased blood HDL cholesterollevels. The B. subtilis-fermented CGJ products more potently reduced TG and TC levels, although the differences between the starters were not significant. These finding suggest that CGJ products may be effective as hypolipidemic foods by the synergistic interaction of soy and Bacillus strains.

The investigation assessed the influence of Compositae plants consumption on the protein profile in streptozotocin (STZ)-induced diabetic rats. Diabetes was induced in Sprague-Dawley rats by injection of STZ (45 mg/kg body weight) into tail vein. The rats were randomly assigned to five groups: normal and STZ-control fed an AIN-93 diet, and groups whose diets were supplemented with l0% Compositae powder containing Artemisia iwayomogi (A. iwayomogi), Atracηlodes lancea (A. lancea) or Taraxacum mongolicum (T mongolicum). To observe the effects of Compositae plants in the animal model， the levels of protein in liver, kidney, lung, pancreas, and brain were determined after 4 weeks. The level of protein in kidney increased significantly in rats receiving the A. iwayomogi- and T mongolicum-supplemented diet compared to the STZcontrol group. The level of protein in lung was increased significantly in the A. iwayomogi-supplemented group. Bl00d glucose level correlated well with brain protein level but did not correlate with other protein levels. Also, blood glucose correlated inversely with kidney, lung and brain protein levels. It is suggested that supplementation with A. iwayomogi in diabetic rats leads elevates protein in kidney and lung.